Walnut peptide drink and preparation method thereof

A technology of walnut peptides and beverages, applied to bacteria, dairy products, and milk preparations used in food preparation, can solve problems such as poor taste and prone to diarrhea, achieve wide practicability and development value, retain flavor, uniform color effect

Inactive Publication Date: 2017-12-08
新疆美嘉食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few processing applications for walnut peptides. The existing drinks containing walnut peptides have a poor taste, and walnuts contain more oil, which is not suitable for people with poor digestion. Diarrhea problem occurs, there is no walnut peptide functional drink that can relieve diarrhea in the market

Method used

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  • Walnut peptide drink and preparation method thereof
  • Walnut peptide drink and preparation method thereof
  • Walnut peptide drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1: Walnut Peptide Drink

[0038] The invention provides a walnut peptide drink, which comprises 200-400 parts of walnut peptide powder, 100-200 parts of walnut kernel, 80-120 parts of whole milk powder, 20-50 parts of Codonopsis pilosula, 60-100 parts of red dates, 70-90 parts of sucrose, 10-15 parts of linoleic acid, 10-15 parts of hydroxymethylcellulose sodium, 3-8 parts of vanilla extract, 3 parts of walnut shell water- 6 parts, 600-900 parts of water.

Embodiment 2

[0039] Embodiment two: the preparation method of walnut peptide drink

[0040]The invention provides a method for preparing a walnut peptide drink, which specifically includes the following technical steps:

[0041] (1) According to the number of parts by weight, take 100-200 parts of walnut kernels and grind them with their skins, use pectinase and cellulase to enzymatically extract the oil and then inactivate the enzyme, and the remaining part after removing the oil and 200 parts of walnut peptide powder -400 parts are mixed evenly, add 600-900 parts of water to mix and prepare, and then use a homogenizer to homogenize twice, the homogenization pressure is 15MPa-30MPa, the homogenization temperature is 55°C-65°C, and the filter is 120-200 mesh.

[0042] (2) Remove pits from 60 to 100 parts of red dates and 20 to 50 parts of Codonopsis pilosula, use an ultrafine pulverizer to pulverize them and mix them, add 2 to 5 times the volume of water and boil for three stages, the firs...

Embodiment 3

[0056] Embodiment three: the preparation method of walnut peptide drink

[0057] Take 100kg of walnut kernels and grind them with skin, use pectinase and cellulase to hydrolyze and extract the oil, then inactivate the enzyme, and mix the remaining part with 200kg of walnut peptide powder evenly after removing the oil, add 600kg of water to mix, and then use a homogenizer to homogenize Twice, homogenization pressure 15MPa, homogenization temperature 55°C, 120-mesh filtration; at the same time, 60kg of red dates were pitted and 20kg of Codonopsis pilosula were pulverized separately with a superfine pulverizer and mixed, and water with 2 times the volume fraction was added to boil for three stages. The first stage is 30 minutes, the second stage is 50 minutes, the third stage is boiled for 20 minutes, and the total cooking time is 100 minutes. Take the supernatant and let it cool naturally to obtain the boiled liquid. Mix the filtered liquid with the boiled liquid and 80 kg of who...

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PUM

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Abstract

The invention discloses a walnut peptide drink and a preparation method thereof. The walnut peptide drink comprises the following components in parts by weight: 200-400 parts of walnut peptide powder, 100-200 parts of walnut kernels, 80-120 parts of whole milk powder, 20-50 parts of codonopsis pilosula, 60-100 parts of red jujubes, 70-90 parts of sucrose, 10-15 parts of linoleic acid, 10-15 parts of carboxymethyl cellulose sodium, 3-8 parts of vanilla extract, 3-6 parts of walnut shell water and 600-900 parts of water. The preparation method comprises the following steps: grinding the walnut kernels with husks into pulp, carrying out enzymolysis for degreasing, mixing the pulp with the walnut peptide powder and water, blending, homogenizing and then filtering the mixture, adding the boiling liquid of the red jujubes without jujube pits and the codonopsis pilosula as well as the whole milk powder, uniformly mixing the boiling liquid and the whole milk powder, adding a compound strain for fermenting, adding other auxiliary materials, and carrying out sterilization and filling to obtain a finished product. The method effectively keeps the nutritional components and flavor quality of the walnut peptide powder and walnut kernels; and confirmed by functional tests, the walnut peptide drink has the effects of relieving diarrhea and promoting digestion for mice.

Description

technical field [0001] The present invention mainly relates to the technical field of food processing, in particular, the present invention relates to the technical field of a walnut peptide processing and preparation method. Background technique [0002] Walnuts, also known as walnuts and Qiang peaches, together with almonds, cashews, and hazelnuts, are known as the world-renowned "four major dried fruits". Very high, known as "Longevity Son" and "Longevity Fruit". Xinjiang walnuts are of good quality and large output. There is a strong demand for deep processing of walnuts, which is conducive to driving economic growth. [0003] Walnut small molecule peptides are extracted from pure plant walnut kernels, and natural walnut protein is successfully converted into active small molecule peptides by using bio-enzyme technology. The absorption of amino acids or proteins can be actively digested and utilized by the human body, and the absorption rate is high. The effect is doze...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/105A23C9/00
CPCA23C9/00A23L2/382A23L2/84A23L33/105A23V2002/00A23V2400/173A23V2400/175A23V2400/531A23V2200/15A23V2200/32A23V2250/21A23V2250/51088A23V2250/628A23V2400/123
Inventor 彭红春张海燕乔刚李锡铜朱光辉
Owner 新疆美嘉食品饮料有限公司
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