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Walnut Kernel Extraction and Deastringency Technology and Walnut Kernel

A walnut kernel and extraction technology, applied in the fields of milk replacer, food science, dairy products, etc., can solve the problem of walnut kernel nutrition loss, achieve the effect of mellow taste, enhance nutritional value, and ensure the effect of taste and color.

Active Publication Date: 2021-10-19
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many current literature studies on walnut kernels show that the inner testa of walnut kernels actually has very high nutritional value. If they are all removed, it will inevitably lead to the loss of part of the nutrition of walnut kernels.

Method used

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  • Walnut Kernel Extraction and Deastringency Technology and Walnut Kernel
  • Walnut Kernel Extraction and Deastringency Technology and Walnut Kernel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] A walnut kernel extracting and deastringent process, comprising the following steps:

[0088] 1) Prepare OH with tap water in an extraction tank at 25°C － Concentration is the sodium hydroxide alkaline solution of 0.5mol / L;

[0089] 2) Turn on the stirring of the extraction tank, and in the stirring state, add walnut kernels accounting for 20% of the mass of the alkaline solution into the extraction tank, and stir for 100 seconds to disperse the walnut kernels evenly;

[0090] 3) Then the walnut kernels were left to extract in the extraction tank for 5 minutes, and the extraction temperature was 25°C;

[0091] 4) After the extraction is finished, stir for 100s to separate the extracted substance from the walnut kernel;

[0092] 5) The walnut kernels are fed to the drum washing equipment, and the residual dissolved substances on the surface of the walnut kernels are washed by the drum for 60 seconds;

[0093] 6) The walnut kernels are neutralized for 60 seconds in the s...

Embodiment 2

[0098] A walnut kernel extracting and deastringent process, comprising the following steps:

[0099] 1) Prepare OH with tap water in an extraction tank at 20°C － Alkaline solution of edible alkali with a concentration of 1.0mol / L;

[0100] 2) Turn on the stirring of the extraction tank, and in the stirring state, add walnut kernels accounting for 30% of the mass of the alkaline solution into the extraction tank, and stir for 180 seconds to disperse the walnut kernels evenly;

[0101] 3) Then the walnut kernels were left to extract in the extraction tank for 7 minutes, and the extraction temperature was 20°C;

[0102] 4) After the extraction is finished, stir for 240s to separate the extracted substance from the walnut kernel;

[0103] 5) The walnut kernels are fed to the drum washing equipment, and the residual dissolved substances on the surface of the walnut kernels are washed by the drum for 30 seconds;

[0104] 6) The walnut kernels are put into the second intermittent ...

Embodiment 3

[0109] A walnut kernel extracting and deastringent process, comprising the following steps:

[0110] 1) Prepare OH with tap water in an extraction tank at 38°C － Concentration is the sodium hydroxide alkaline solution of 1.25mol / L;

[0111] 2) Turn on the stirring of the extraction tank, and in the stirring state, add walnut kernels accounting for 40% of the mass of the alkaline solution into the extraction tank, and stir for 300 seconds to disperse the walnut kernels evenly;

[0112] 3) Then the walnut kernels were left to extract in the extraction tank for 10 minutes, and the extraction temperature was 38°C;

[0113] 4) After the extraction is finished, stir for 300s to separate the extracted substance from the walnut kernel;

[0114] 5) The walnut kernels are fed to the drum washing equipment, and the residual dissolved substances on the surface of the walnut kernels are washed by the drum for 120s;

[0115] 6) The walnut kernels are put into the second intermittent drum...

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Abstract

The invention belongs to the technical field of walnut kernel processing, and relates to a process for extracting and removing astringency from walnut kernels and walnut kernels. The extraction and astringency removal process of walnut kernels of the present invention comprises the following steps: adding walnut kernels to the alkaline solution under stirring, and then standing for extraction at a temperature of 10-40°C; after the extraction is completed, stirring to make the extraction The substances that come out are separated from the walnut kernels, and then washed to obtain deastringent walnut kernels. The present invention removes the astringent substance and part of the pigment in the walnut kernel endodermis by means of normal temperature or low temperature extraction, and retains the complete walnut kernel endodermis, retains the nutritional components of the walnut kernel to the greatest extent, and ensures The taste and color of the product are improved, while the process is simple, easy to implement, and low energy consumption.

Description

technical field [0001] The invention belongs to the technical field of walnut kernel processing, and in particular relates to a walnut kernel extraction and deastringency process and walnut kernels. Background technique [0002] Walnuts are rich in protein, fat, sugar, vitamin B complex, vitamin C, vitamin E, zinc, iron, magnesium and other substances needed by the human body. It has many functions such as nourishing qi and blood, improving intelligence and brain, nourishing skin and black hair, and preventing arteriosclerosis. In recent years, the walnut milk drink processed from walnut kernels has been developing rapidly in the market because of its natural, nutritious, and health-care characteristics, which meet consumers' demands for health and nutrition. [0003] Due to the bitterness of the walnut kernel skin, walnut kernels need to be peeled to remove the bitter taste during walnut deep processing. Therefore, walnut kernel peeling and astringency removal technology i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L25/00A23C11/10
CPCA23C11/103A23L5/23A23L25/20
Inventor 夏君霞王雅宁赵慧博齐兵李喜层
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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