Preparation process of walnut milk with scorch aroma

Abstract

The invention belongs to the technical field of walnut milk preparation processes, and particularly relates to a preparation process of walnut milk with a scorch aroma. Harmful substances such as bacteria and aspergillus flavus in walnut are removed by adopting a mode of alkali boiling and active carbon adsorption in earlier stage on the peeled walnut kernels; the sterilization is further conducted by infrared heating; the processes from the active carbon adsorption to the filling and sealing processes are all carried out under an aseptic condition, so that the entry of foreign bacteria is avoided, a good environment is provided for the survival and propagation of lactic acid bacteria in the walnut milk, and the killing of the lactic acid bacteria contained in the walnut milk in the finalsterilization and filling process of traditional processes is avoided; and through the way of tumbling and baking on large-particle walnut kernels under a vacuum condition, the walnut kernels can be uniformly heated in the process of baking and scorch aroma preparation, the over-baking phenomenon is avoided, the loss of nutrient substances in the walnut kernels caused by the baking process is avoided as much as possible, so that the scorch-aroma walnut milk rich in lactic acid bacteria is obtained.

Description

technical field [0001] The invention belongs to the technical field of walnut milk preparation technology, and in particular relates to a preparation technology of walnut milk with burnt aroma. 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 essential amino acids. Amino acids, and relatively high content of arginine, glutamic acid, histidine, tyrosine, etc., close to the standards stipulated by the Food and Agriculture Organization of the United Nations...

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