Processing method of walnut kernel beverage

A processing method and technology of walnut kernels, applied in milk substitutes, dairy products, food science, etc., can solve the problems of high cost, increase enzyme inactivation steps, etc., and achieve the effects of long shelf life, uniform texture, and improved stability
CN112244098APending Publication Date: 2021-01-22黔西南州蒂辉生物科技有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
黔西南州蒂辉生物科技有限公司
Publication Date
2021-01-22

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Abstract

The invention belongs to the technical field of walnut processing, and particularly relates to a processing method of walnut kernel beverage which comprises the steps of peeling, pulping and blending,homogenizing and sterilizing; the step of peeling is that, freezing walnut kernels at 10-20 DEG C for 30-40 minutes, then putting the walnut kernels into a plasma activating machine, treating the walnut kernels with plasma gas for 4-6 minutes under the conditions of 50-60 Pa pressure and 110-140 W activation power, and then washing the walnut kernels with deionized water at 10-30 DEG C under highpressure to obtain peeled walnut kernels. The walnut kernel beverage prepared by the method disclosed by the invention has high nutritional value, rich nutritional ingredients, uniform texture, fineand smooth taste, and long shelf life. The peeling method is simple and feasible, which has high controllability, high safety, high peeling effect and less nutrition loss. The pulping and blending method is simple and feasible, which has low cost and low control requirement, and can enrich nutrient composition of the walnut kernel beverage, and waste of walnut protein is avoided.
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Description

technical field

[0001] The invention belongs to the technical field of walnut processing, and in particular relates to a processing method of walnut kernel beverage. Background technique

[0002] Walnut kernels are rich in nutrients, with lipid content as high as 60% to 70%, and protein content as high as 15% to 20%. Walnut protein contains 18 kinds of amino acids, 8 of which are essential amino acids for human body, and the content is close to that of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization. The standard stipulated by the World Health Organization (WHO) is a high-quality vegetable protein; in addition, walnuts also contain a large amount of carbohydrates and calcium, phosphorus, iron, magnesium and other minerals and trace elements needed by the human body, various vitamins, carotene, nuclear Flavins, phospholipids, niacin, nicotinic acid, etc. are also very rich, endowing walnuts with strong antioxidant capacity, ...

Claims

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