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Making method of walnut enzyme beverage

A production method and walnut technology, which are applied to the functions of food ingredients, bacteria used in food preparation, food ingredients, etc., can solve the problems of low added value of products, failure to give full play to the advantages of walnut resources and nutrition and health care, etc. The effect of food digestion and absorption, enhancing human immune function, improving color and taste

Inactive Publication Date: 2016-06-01
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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  • Making method of walnut enzyme beverage

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Experimental program
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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 solution is neutral, and then drying the walnut kernels after rinsing with far-infrared rays, so that the water content of the walnut kernels after the far-infrared rays drying is lower than 8%, the walnut kernels after far-infrared ray drying are squeezed by hydraulic cold pressing process to obtain walnut meal; the pressure of the squeezing is 0.8MPa, the temperature is 30°C, and the time is 16min; the temperature of the far-infrared drying is 40 ℃, the ...

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 solution is neutral, and then drying the walnut kernels after rinsing with far-infrared rays, so that the water content of the walnut kernels after the far-infrared rays drying is lower than 8%, the walnut kernel after far-infrared ray drying is squeezed by adopting hydraulic cold pressing process, obtains 30kg walnut oil and 20kg walnut meal; The pressure of described squeezing is 0.75MPa, and temperature is 40 ℃, and the time is 17min; The dryi...

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 solution is neutral, and then drying the walnut kernels after rinsing with far-infrared rays, so that the water content of the walnut kernels after the far-infrared rays drying is lower than 8%, the walnut kernels after far-infrared ray drying are squeezed by hydraulic cold pressing process to obtain walnut meal; the pressure of the squeezing is 0.78MPa, the temperature is 20°C, and the time is 15min; the temperature of the far-infrared drying is 50 ℃, t...

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Abstract

The invention discloses a making method of a walnut enzyme beverage. The method includes the steps that red skin of walnuts is removed; secondly, walnut meal is obtained through squeezing; thirdly, the walnut meal and water are placed in an interlayer pot after smashing to be heated and stirred, and softening is performed; fourthly, walnut powder is ground into thick pulp, and ultra-high-temperature instantaneous sterilization is performed after homogeneous processing; fifthly, lactobacillus acidophilus is added, and a first-stage seed culture solution is obtained; sixthly, Swiss lactobacillus is inoculated into the first-stage seed culture solution for fermentation and cultivation, Bulgaria lactobacillus is inoculated for fermentation and cultivation, and a first-stage seed solution is obtained; seventhly, the first-stage seed solution is inoculated into a second-stage seed cultivation solution for fermentation and cultivation, and a second-stage seed solution is obtained; eighthly, the second-stage seed solution is inoculated into a fermentation culture solution for fermentation and culture; ninthly, fermentation liquid is fine ground, subjected to homogeneous treatment and emulsified and centrifuges, and the walnut enzyme beverage is obtained. The biological engineering and the treatment technology are adopted in the whole process, the color, the aroma, the taste and the whole nutritional components of the walnut enzyme beverage are greatly kept, and the nutritional value and product safety are quite high.

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 enzyme 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 content. Walnut prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/113A23V2200/302A23V2200/324
Inventor 刘博程晓明曹永宁
Owner SHAANXI TIANYU IND
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