Processing technology of fermented walnut milk

A processing technology and technology of walnut milk, applied in the field of processing technology of fermented walnut milk, can solve the problems of poor taste, impure taste, unstable system and the like of walnut milk, and achieve hard and crisp texture, good peeling effect and better taste Effect

Inactive Publication Date: 2016-10-12
河北绿岭庄园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a processing technology for fermented walnut milk in order to solve the defects of poor taste, impure taste, strong fishy smell and unstable system in the preparation of walnut milk in the prior art. The processing technology of the present invention is simple, and the processed and prepared Fermented walnut milk has a delicate taste, pure taste, stable system, no fishy smell, and rich nutrition

Method used

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  • Processing technology of fermented walnut milk
  • Processing technology of fermented walnut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 1. Degreasing of walnut kernels: degreasing by low-temperature cold rolling process;

[0041] 2. Peeling: including the following steps,

[0042] (1) walnut kernels are degreased to obtain walnut meal, and the walnut meal is passed through a 50-mesh sieve;

[0043] (2), preparation of lye: mix sodium hydroxide with pure water, configure it into a sodium hydroxide solution with a concentration of 0.1%, and heat it to above 90°C;

[0044] (3), soaking: soak the walnut meal to be peeled in the sodium hydroxide solution of step (2), soak for 3min, and start stirring during the soaking process;

[0045] (4), discharge lye, discharge walnut dregs: after soaking completes, discharge soaking lye, after lye discharges, soaked walnut dregs are discharged;

[0046] (5), peeling and cleaning: the soaked walnut meal is washed with a high-pressure water gun to clean the walnut meal skin and impurities, and after cleaning, the impurities are removed;

[0047] (6), preparation of peel...

Embodiment 2

[0060] Further, before the refining operation, the peeled walnut kernels are toasted to further ensure the flavor of the fermented walnut milk, as follows:

[0061] 1. Degreasing of walnut kernels: degreasing by low-temperature cold rolling process;

[0062] 2. Peeling: including the following steps,

[0063] (1) walnut kernels are degreased to obtain walnut meal, and the walnut meal is passed through a 50-mesh sieve;

[0064] (2), the preparation of lye: sodium hydroxide is mixed with pure water, is configured into the sodium hydroxide solution that concentration is 0.2%, and is heated to above 90 ℃;

[0065] (3), soaking: soak the walnut meal to be peeled in the sodium hydroxide solution of step (2), soak for 2min, and start stirring during the soaking process;

[0066] (4), discharge lye, discharge walnut dregs: after soaking completes, discharge soaking lye, after lye discharges, soaked walnut dregs are discharged;

[0067] (5), peeling and cleaning: the soaked walnut m...

Embodiment 3

[0082] 1. Degreasing of walnut kernels: degreasing by low-temperature cold rolling process;

[0083] 2. Peeling: including the following steps,

[0084] (1) walnut kernels are degreased to obtain walnut meal, and the walnut meal is passed through a 50-mesh sieve;

[0085] (2), preparation of lye: mix sodium hydroxide with pure water, configure it into a sodium hydroxide solution with a concentration of 0.15%, and heat it to above 100°C;

[0086] (3), soaking: soak the walnut meal to be peeled in the sodium hydroxide solution of step (2), soak for 2.5min, and start stirring during the soaking process;

[0087] (4), discharge lye, discharge walnut dregs: after soaking completes, discharge soaking lye, after lye discharges, soaked walnut dregs are discharged;

[0088] (5), peeling and cleaning: the soaked walnut meal is washed with a high-pressure water gun to clean the walnut meal skin and impurities, and after cleaning, the impurities are removed;

[0089] (6), preparation o...

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Abstract

The invention discloses a processing technology of fermented walnut milk, and belongs to the technical field of walnut milk. Walnut kernels are used as raw materials. The processing technology comprises the following steps that walnut raw stock is prepared after degreasing and peeling, walnut emulsion is prepared after homogenizing, volume metering and sterilization are carried out, fermentation treatment is carried out, homogenizing is carried out, the walnut emulsion is mixed with ingredient liquid, and the mixture is subjected to volume metering, PH value adjustment, homogenizing, filling, packaging and storage, so that the walnut milk is obtained. The processing technology is easy to operate and suitable for industrial production, and the prepared fermented walnut milk is fine in mouthfeel, pure in taste, stable in system, free of odor and rich in nutrient.

Description

technical field [0001] The invention belongs to the technical field of walnut milk, and relates to a processing technology of walnut milk, in particular to a processing technology of fermented walnut milk. The fermented walnut milk prepared by the processing technology of the present invention has delicate taste, pure walnut flavor, suitable and soft fermented flavor, uniform texture and no layering. Background technique [0002] Walnut is recognized as a nutritious and healthy fruit. It is listed as the world's four major dry fruits together with almonds, cashews, and hazelnuts. The protein content in the walnut kernel is second only to the oil content, and the protein content in the defatted walnut meal obtained after oil extraction is as high as 53.89%. Walnut protein is mainly composed of albumin, globulin, gliadin and glutenin, which account for 6.81%, 17.57%, 5.33% and 70.11% of the total walnut protein, and contains 18 kinds of amino acids, including 8 kinds of essen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/00
CPCA23C11/00A23V2400/123A23V2400/51A23V2400/249
Inventor 吉洋洋徐兴华赵端阳李娜郝敬然
Owner 河北绿岭庄园食品有限公司
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