Preparation method of walnut kernel fermented beverage

Abstract

The invention belongs to the technical field of walnut processing, and particularly relates to a preparation method of a walnut kernel fermented beverage, which comprises the following steps: 1) peeling; (2) fermenting: putting the peeled walnut kernels into a nutrient solution of which the mass is 1-3 times that of the peeled walnut kernels, inoculating 0.07-0.1% of an activated compound bacterium preparation, and fermenting for 3-6 hours at constant temperature; (3) grinding into thick liquid: putting the fermented peeled walnut kernels into water containing 0.01-0.03% o of calcium lactate to be ground into thick liquid for 2-3 times, and then performing high-speed stirring and filtering treatment to form walnut milk; 4) homogenizing; and 5) sterilizing. The walnut kernel fermented beverage prepared by the method disclosed by the invention is high in nutritional value, easy to absorb nutritional ingredients, good in appearance quality, low in fat and high in protein, and has relatively high antioxidant activity and nutritional and health-care effects.

Description

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

AI Technical Summary

Problems solved by technology

[0003] Since walnut protein is mainly globulin, the water solubility of globulin is poor, so when it is processed into beverages, there will be unstable phenomena such as fat floating and protein precipitation, but the removal of globulin will affect the nutrition of walnut beverages Therefore, it is necessary to give full play to the nutritional value of walnut kernels and ensure the sensory quality of walnut beverages is a difficult problem in the production of walnut beverages at present.

[0004] Patent application number CN201310234097.8 discloses a method for preparing a walnut protein beverage, which includes the following steps: S1, peel the walnut kernels, remove impurities, and wash to obtain walnut meat; S2, add 5 to 10 times the walnut meat Quality water, refining, passing through a 40-160 mesh sieve to obtain slurry and sediment for 12-40 minutes; S3, adding 4%-8% of white sugar or xylitol and 0.05% of xanthan gum according to the quality of the slurry ~0.1%, 0.05%~0.1% of carboxymethylcellulose sodium compound, and deployment pH7.0~7.5, sterilized at 105~121 ℃, obtains described walnut protein beverage, and this method also comprises that protein globule nucleus liquid is passed through A dropper with an aperture of 4-5 mm is slowly added dropwise into a 2%-5% calcium chloride solution containing 0.1%-0.5% vegetable oil, and kept for 8-12 minutes to obtain suspended protein balls (solidified in calcium chloride). Rinse with clean water for 10-30s. Although the globulin is fully recovered and used in walnut beverage, the preparation process is complicated and the conditions are not easy to control

Images