Production method of walnut vegetable protein probiotic drink

A plant protein and production method technology, applied in the field of food engineering, can solve the problems of not giving full play to the advantages of walnut resources and nutrition and health care, and low added value of products, so as to enhance the immune function of the human body, avoid the destruction of walnut nutrients, high nutritional value

Active Publication Date: 2014-12-03
SHAANXI TIANYU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Walnut protein products mainly include walnut protein powder, walnut protein beverage, walnut milk, etc. Judging from the current processing and utilization status, the processing and utilization of walnut and walnut protein in the domestic food industry is still limited to the production of primary food, and the added value of the product is low. , did not give full play to the resource advantages and nutritional and health advantages of walnuts

Method used

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  • Production method of walnut vegetable protein probiotic drink

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Effect test

Embodiment 1

[0032] Step 1, 100kg walnut kernels, 250kg water, 0.8kg pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 0.2kg cellulase (purchased in Su Ke, Australia Han (Weifang) Bioengineering Co., Ltd.) was mixed and enzymatically hydrolyzed for 20 minutes at a temperature of 58°C and a pH value of 8, and filtered to obtain walnut kernels with red coats removed;

[0033] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by a hydraulic cold pressing process to obtain 60kg walnut oil and 40kg walnut meal; the pressure of the squeeze is 0.8MPa, the temperature is 30°C, and the time is 16min; the walnut meal The mass content of residual oil is about...

Embodiment 2

[0044] Step 1, 50kg walnut kernels, 100kg water, 262.5g pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 87.5g cellulase (purchased in Su Ke, Australia Han (Weifang) Biological Engineering Co., Ltd.) was mixed and enzymatically hydrolyzed for 30 minutes at a temperature of 55° C. and a pH value of 7, and filtered to obtain walnut kernels with red coats removed;

[0045] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by hydraulic cold pressing process to obtain 30kg walnut oil and 20kg walnut meal; the pressure of the squeezing is 0.75MPa, the temperature is 40°C, and the time is 17min; the walnut meal The mass content of residual o...

Embodiment 3

[0056] Step 1, 10kg walnut kernels, 30kg water, 108g pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 21.7g cellulase (purchased from Su Kehan, Australia (Weifang) Bioengineering Co., Ltd.) after mixing, enzymatically hydrolyze for 10 minutes at a temperature of 60°C and a pH value of 9, and obtain walnut kernels with red coats removed after filtration;

[0057] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by a hydraulic cold pressing process to obtain 6.2kg walnut oil and 3.8kg walnut meal; the pressure of the squeeze is 0.78MPa, the temperature is 20°C, and the time is 15min; The mass content of residual oil in the walnut meal ...

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Abstract

The invention discloses a production method of a walnut vegetable protein probiotic drink. The production method disclosed by the invention comprises the following steps: (1), carrying out enzymolysis to remove red skins of walnut kernels; (2), rinsing the walnut kernels without the red skins with water, freezing and drying the rinsed walnut kernels in vacuum, and squeezing the dried walnut kernels, thereby obtaining walnut oil and walnut meal; (3), crushing the walnut meal to obtain walnut powder, and softening the walnut powder; (4), grinding the softened walnut powder to obtain a walnut protein solution, homogenizing, and instantly sterilizing at ultra-high temperature; (5), preparing a first-stage culture solution; (6), culturing after inoculating the first-stage seed solution; (7), fermenting to culture to obtain a second-stage seed solution after inoculating a second-stage seed culture solution with the first-stage seed solution; (8), fermenting to culture after inoculating a fermentation culture solution with the second-stage seed solution; and (9), finely grinding, homogenizing and emulsifying the fermentation solution in sequence, thereby obtaining the walnut vegetable protein probiotic drink. The viable count of the walnut vegetable protein probiotic drink disclosed by the invention is up to 2.0*10<8> cfu / mL, and the protein content of the drink is up to 1.2%.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of a walnut vegetable protein probiotic drink. Background technique [0002] Walnut is called "longevity fruit" in China, and "puzzle fruit" abroad. From ancient times to the present, it is considered to be the most suitable nut for mental workers. According to historical records, as early as the Sui and Tang Dynasties in my country, examinees used walnuts to strengthen their brains. Modern research has proved that because walnuts are high in phospholipids, they can promote brain circulation, enhance memory, and relieve excessive brain use. Traditional Chinese medicine believes that walnuts "moisturize the skin and blacken the beard and hair"; modern nutrition believes that the multivitamins contained in walnuts can make the skin more delicate and the complexion more moist. The protein content in walnut kernel is second only to the oil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/70A23L33/00A23V2002/00A23V2200/324
Inventor 程晓明刘博
Owner SHAANXI TIANYU IND
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