Preparation method of walnut polypeptide beverage

A technology of walnut polypeptide and beverage, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients as antioxidants. It can solve the problems of long enzymatic hydrolysis time and achieve good taste, high content of peptide ingredients, and remarkable enzymatic hydrolysis effect. Effect

Active Publication Date: 2014-12-03
SHAANXI TIANYU IND
View PDF6 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the enzymatic hydrolysis time of walnut polypeptide products is generally longer, usually more than 4 hours, and the short peptide content after enzymatic hydrolysis is only about 80%.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1. Combine 100kg of walnut kernel, 250kg of water, 0.8kg of pectinase (alkaline endogalacturonase, provided by China Institute of Metrology (School of Life Sciences)) and 0.2kg of cellulase (purchased from Su Ke, Australia) Han (Weifang) Biological Engineering Co., Ltd.) after mixing, enzymatically hydrolyze at a temperature of 58°C and a pH of 8 for 20 minutes, and filter the walnut kernels with the red coat removed;

[0030] Step 2. Rinse the walnut kernels from which the red coat was removed in Step 1 with water until the pH of the rinse solution is neutral, and then vacuum freeze-dry the rinsed walnut kernels so that the moisture content of the walnut kernels after vacuum freeze-drying is lower than 8%, using hydraulic cold pressing process to squeeze the vacuum freeze-dried walnut kernels to obtain 60kg walnut oil and 40kg walnut meal; the pressure of the pressing is 0.8MPa, the temperature is 30°C, and the time is 16min; the walnut meal The mass content of resid...

Embodiment 2

[0042] Step 1. Combine 50kg of walnut kernel, 100kg of water, 262.5g of pectinase (alkaline endogalacturonase, provided by China Institute of Metrology (School of Life Sciences)) and 87.5g of cellulase (purchased from Su Ke, Australia) Han (Weifang) Biological Engineering Co., Ltd.) after mixing, enzymatically hydrolyze at a temperature of 55°C and a pH of 7 for 30 minutes, and filter to obtain walnut kernels with the red coat removed;

[0043] Step 2. Rinse the walnut kernels from which the red coat was removed in Step 1 with water until the pH of the rinse solution is neutral, and then vacuum freeze-dry the rinsed walnut kernels so that the moisture content of the walnut kernels after vacuum freeze-drying is lower than 8%, using hydraulic cold pressing process to squeeze the vacuum freeze-dried walnut kernel to obtain 30kg walnut oil and 20kg walnut meal; the pressure of the pressing is 0.75MPa, the temperature is 40°C, and the time is 17min; the walnut meal The mass content of...

Embodiment 3

[0052] Step 1. Combine 10kg of walnut kernel, 30kg of water, 108g of pectinase (alkaline endogalacturonase, provided by China Institute of Metrology (School of Life Sciences)) and 21.7g of cellulase (purchased from Su Kehan, Australia) (Weifang) Biological Engineering Co., Ltd.) After mixing, enzymatically hydrolyze for 10 minutes at a temperature of 60°C and a pH of 9 to obtain walnut kernels with the red coat removed after filtration;

[0053] Step 2. Rinse the walnut kernels from which the red coat was removed in Step 1 with water until the pH of the rinse solution is neutral, and then vacuum freeze-dry the rinsed walnut kernels so that the moisture content of the walnut kernels after vacuum freeze-drying is lower than 8%, using hydraulic cold pressing process to squeeze the vacuum freeze-dried walnut kernel to obtain 6.2kg walnut oil and 3.8kg walnut meal; the pressure of the pressing is 0.78MPa, the temperature is 20°C, and the time is 15min; The mass content of residual oil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of a walnut polypeptide beverage. The preparation method of the walnut polypeptide beverage comprises the following steps: step one, removing red peels of walnut kernels; step two, rinsing the walnut kernels with the removal of the red peels by using water, carrying out vacuum freeze-drying and then squeezing to obtain walnut oil and walnut meal; step three, crushing the walnut meal into walnut protein meal, and softening; step four, pulping to obtain walnut protein raw liquid, separating pulp and residues, and homogenizing to obtain walnut protein liquid; step five, adding alkaline protease into the walnut protein liquid for carrying out enzymolysis; step six, carrying out enzyme deactivation to obtain a walnut polypeptide solution; and step seven, adding auxiliary materials into the walnut polypeptide solution, adding water for making up to the volume and then homogenizing to obtain the walnut polypeptide beverage. The content of small molecule peptide with the molecular weight being less than 2000Da in the walnut polypeptide beverage prepared by adopting the method reaches over 95%; the walnut polypeptide beverage prepared by adopting the method is low in peptide molecular weight, very high in content of peptide components, good in product taste, suitable for being eaten by large groups of people, good in product stability, very good in oxidation resistance and fatigue resistance, and is capable of reducing blood pressure and improving the immune function and the absorption function of a human body.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and specifically relates to a preparation method of a walnut polypeptide beverage. Background technique [0002] Walnut is called "Longevity Fruit" in China and "Yizhi Guo" in foreign countries. From ancient times to the present, it has been regarded as the most suitable nut for mental workers. According to historical records, as early as the imperial examination period in the Sui and Tang Dynasties, candidates used walnuts to strengthen their brains. Modern research has proved that, because walnuts contain high phospholipids, they have the effect of promoting cerebral circulation and enhancing memory, and can alleviate excessive brain use. Traditional Chinese medicine believes that walnuts "moisturize the skin and black hair"; modern nutrition believes that the multiple vitamins contained in walnuts can make the skin more delicate and more moisturized. The protein content of walnut kernels...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/305
CPCA23L2/382A23L2/70A23L33/00A23V2002/00A23V2200/02A23V2200/30A23V2200/324A23V2200/326
Inventor 朱振宝程晓明刘博
Owner SHAANXI TIANYU IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap