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Preparation method of walnut milk with high peptide content

A technology for walnut milk and content, which is applied in the field of vegetable protein processing of oil plants, can solve the problems of high product price and high processing cost, and achieve the effects of low cost, improved water solubility and reduced use.

Pending Publication Date: 2020-09-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production of walnut peptides requires the use of commercial proteases and membrane treatment systems, etc., resulting in high processing costs and high product prices.

Method used

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  • Preparation method of walnut milk with high peptide content
  • Preparation method of walnut milk with high peptide content
  • Preparation method of walnut milk with high peptide content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of walnut milk with high peptide content, comprising the steps of:

[0035] (1) 100g of walnuts were soaked in water at 4°C for 10 hours, and the coats were removed to obtain the coat-free walnut kernels;

[0036] (2) After cleaning the uncoated walnut kernels, add water to make the total mass 600g, grind for 2min, filter to obtain walnut pulp I and walnut residue I; add 400g water to walnut residue I, grind for 30s, filter to obtain walnut pulp II and walnut residue II; Walnut pulp I and II merge to obtain walnut pulp III (950g);

[0037] (3) Walnut pulp III is centrifuged (4000rpm, 15min), collects light phase (71g, solid content 68%), middle phase (852g) and heavy phase (about 21g); By analysis, light phase solid and protein Contents were 81.18% and 0.63% (w / w), mesophase solids and protein content were 1.47% and 0.38%, heavy phase solids and protein content were 49.27% ​​and 41.86%; light phase, mesophase and heavy phase The protein in walnut ...

Embodiment 2

[0045] A preparation method of walnut milk with high peptide content, comprising the steps of:

[0046] (1) Soak 50g of walnuts at room temperature for 4 hours, remove the coat, and remove the coat of walnut kernels;

[0047] (2) After cleaning the uncoated walnut kernels, add water to make the total mass 300g, grind for 1.5min, filter to obtain walnut pulp I and walnut residue I; add 200g water to walnut residue I, grind for 0.5min, filter to obtain walnut pulp II and Walnut pulp II; Walnut pulp I and II merge to obtain walnut pulp III;

[0048] (3) Add 3% sucrose and 3% glucose to the walnut pulp III, add lactic acid bacteria according to the addition amount of 86mg / 1000g feed liquid, carry out fermentation (42°C, 9h), take 1mL feed liquid for Tricine-SDS-PAGE analysis ;

[0049] (3) Add 5‰ pectin, homogenize at 20 MPa for 5 minutes, and sterilize at high temperature (135°C, 5s) to obtain full-fat peptide-containing walnut milk.

[0050] The protein content of the beverag...

Embodiment 3

[0053] A preparation method of walnut milk with high peptide content, comprising the steps of:

[0054] (1) 100g of walnuts were soaked in water at 4°C for 10 hours, and the coats were removed to obtain the coat-free walnut kernels;

[0055] (2) After cleaning the uncoated walnut kernels, add water to make the total mass 500g, grind for 2min, filter to obtain walnut pulp I and walnut residue I; add 300g water to walnut residue I, grind for 0.5min, filter to obtain walnut pulp II and walnut Slag II; add 200g of water to walnut pulp II to obtain walnut pulp III and walnut pulp III; combine walnut pulp I, walnut pulp II and walnut pulp III to obtain walnut pulp IV;

[0056] (3) walnut pulp IV is centrifuged (5000rpm, 10min) to obtain light phase, intermediate phase and heavy phase;

[0057] (4) Mix the heavy phase and the intermediate phase evenly to obtain the walnut protein system;

[0058] (5) Add 3% sucrose and 3% glucose, add lactic acid bacteria according to the addition ...

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Abstract

The invention relates to a preparation method of walnut milk with high peptide content. The method comprises the following steps: removing walnut coats of raw walnuts, adding water into coat-removed walnut kernels, grinding the walnut kernels into a thick liquid, performing filtering to obtain walnut pulp, and performing centrifuging to divide the walnut pulp into a light phase, an intermediate phase and a heavy phase; uniformly mixing the heavy phase with all or part of the intermediate phase to obtain a walnut protein system; and activating endogenous protease by using lactic acid bacteria-produced acid or artificially-regulated acid, and hydrolyzing walnut protein to generate peptide so as to obtain the product. The method does not use any organic solvent or enzyme reagent, and is a green, environment-friendly and low-cost protein processing technology; due to the utilization of the endogenous protease of the walnuts, on one hand, the physiological functionality of corresponding products can be improved, and on the other hand, the water solubility of the walnut protein can be improved, so that the use of food additives can be reduced; and the walnut milk with high peptide content can meet various consumption requirements on the premise of higher protein content.

Description

technical field [0001] The invention belongs to the technical field of plant protein processing of oil plants, and in particular relates to a preparation method of walnut milk with high peptide content. Background technique [0002] Walnut is a kind of woody oil rich in oil. The walnut kernel contains 65% to 70% oil and is rich in polyunsaturated fatty acids. In addition to oil, walnuts also contain about 15% protein, rich in arginine (about 14%), and are a good source of dietary arginine. Currently, the utilization forms of walnut protein mainly include nuts, cakes obtained from walnut oil production and walnut milk. Nuts are the most primitive way of processing and utilization. Walnut oil production includes: 1) simple pressing process to obtain walnut oil and pressed cake, but the pressed cake is generally brown (there is usually no decoating treatment during pressing), and there are more lipids left, which are mainly used as feed, resulting in walnut oil. The low valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 陈业明裴昊铭周倩倩华欲飞孔祥珍张彩猛李兴飞
Owner JIANGNAN UNIV
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