Walnut protein bar and preparation method thereof

A walnut protein and protein bar technology, which is applied to the protein composition of vegetable seeds, vegetable protein processing, protein food ingredients, etc., can solve the problems of low utilization rate of walnut cake and meal, low product added value, etc., and achieves taste and formability. Better, better adhesion, better taste

Pending Publication Date: 2022-05-24
河北绿蕾农林科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the current problems such as low utilization rate of walnut cake and low added value of products, the present invention makes full use of walnut cake after oil extraction as the base material, and provides a walnut protein bar and Its preparation method innovatively proposes a set of walnut cake processing technology and develops a new product, which can effectively improve the processing level of walnut cake, promote the extension of the walnut industry chain, increase the comprehensive benefits of the walnut industry, and realize the improvement of quality and efficiency of walnut resources. Create a green and healthy walnut industry

Method used

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  • Walnut protein bar and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0031] as Figure 1 As shown, a method for preparing a walnut protein bar in Example 1 of the present invention, comprising the following steps:

[0032] (1) Walnut kernels are artificially selected to remove moldy and discolored secondary kernels, and the selected walnut kernels are pressed by hydraulic oil press to obtain by-product walnut oil and the main product degreased walnut cake;

[0033] (2) Defatted walnut cake is crushed by crushing machine to obtain walnut protein powder;

[0034] (3) The walnut protein powder is mixed with the crushed rice flour and water according to the weight ratio of 1:1:0.1, and then the mixture is sent to the puffing machine to obtain walnut protein puffing granules;

[0035] (4) The maltose syrup, maltitol, sorbitol solution and walnut oil are mixed well in the sugar pot according to the weight ratio of 2:2:1:0.6, heated to 60 ° C, well stirred well, to obtain a sweet premix;

[0036](5) The protein puffing granules prepared in step (3) and the...

Embodiment 2

[0041] (1) Walnut kernels are artificially selected to remove moldy and discolored secondary kernels, and the selected walnut kernels are pressed by hydraulic oil press to obtain by-product walnut oil and the main product degreased walnut cake;

[0042] (2) Defatted walnut cake is crushed by crushing machine to obtain walnut protein powder;

[0043] (3) The walnut protein powder is fully mixed with the crushed yam powder and water according to the weight ratio of 100:100:8, and then the mixture is sent to the puffing machine to obtain walnut protein puffing granules;

[0044] (4) The maltose syrup, maltitol, sorbitol solution and soybean oil are mixed well in accordance with the ratio of 32:32:16:10, heated to 120 °C, well stirred well, to obtain sweet premix;

[0045] (5) The protein puffing granules prepared in step (3) and the sweet premix prepared in step (4) are fully stirred and mixed in the mixer according to the ratio of 55:50, and then the continuous stamping molding mech...

Embodiment 3

[0049] (1) Walnut kernels are artificially selected to remove moldy and discolored secondary kernels, and the selected walnut kernels are pressed by hydraulic oil press to obtain by-product walnut oil and the main product degreased walnut cake;

[0050] (2) Defatted walnut cake is crushed by crushing machine to obtain walnut protein powder;

[0051] (3) The walnut protein powder is mixed with the crushed corn flour and water according to the weight ratio of 80:80:12, and then the mixture is sent to the puffing machine for extrusion to obtain walnut protein puffing granules;

[0052] (4) The maltose syrup, maltitol, sorbitol solution and peanut oil are fully stirred and mixed in accordance with the ratio of 40:40:20:20, heated to 90 °C, well stirred evenly to obtain a sweet premix;

[0053] (5) The protein puffing granules prepared in step (3) and the sweet premix prepared in step (4) are fully stirred and mixed in a blender according to the ratio of 60:58, and then the continuous ...

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Abstract

The invention relates to a preparation method of walnut protein bars. The preparation method comprises the following steps: (1) performing hydraulic squeezing on walnut kernels to obtain walnut oil and degreased walnut cakes; (2) crushing the degreased walnut cake to obtain walnut protein powder; (3) mixing the walnut protein powder with carbohydrate food powder and water according to a weight ratio, and puffing the mixture to obtain puffed walnut protein particles; (4) fully stirring and uniformly mixing a sweetening agent and edible oil in proportion, adding the mixture into the sugar melting pot, heating, and fully and uniformly stirring to obtain a sweet premix; (5) fully stirring and mixing the protein puffed particles prepared in the step (3) and the sweet premix prepared in the step (4) in proportion in a stirrer, and then feeding the mixture into a continuous punch forming machine to prepare protein bars; (6) feeding the protein bar into an oven or a tunnel furnace for baking, and then cooling to room temperature; according to the method, the walnut cake processing level is effectively improved, the comprehensive benefits of the walnut industry are increased, and quality improvement and efficiency improvement of walnut resources are achieved.

Description

Technical field [0001] The present invention relates to the field of walnut processing technology, in particular to a walnut protein bar and a method for preparing it. Background [0002] Walnut kernel protein content of about 14 ~ 18%, digestibility of 85%, compared with other plant protein resources, walnut kernel protein 18 kinds of amino acids complete, 8 kinds of essential amino acid content is moderate, while arginine and glutamic acid content is also relatively high, these components are indispensable for human tissue cell metabolism of important substances, long-term use can produce good health care effects on the human body, but also indirectly reduce the risk of coronary heart disease. At present, the extraction of edible oil and fat is the main processing route of walnut kernels, and the walnut cake meal after degreasing still retains the main nutrients of the nuts, and the protein content is rich, but the walnut cake meal is mainly used as fertilizer or feed after sim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/26A23J1/14A23L33/185A23L7/165A23L19/10A23L29/30A23L7/191A23P30/30
CPCA23J3/14A23J3/26A23J1/14A23L33/185A23L7/165A23L19/10A23L29/30A23L29/37A23L7/191A23P30/30A23V2002/00A23V2200/16A23V2200/30A23V2250/548A23V2250/616A23V2250/6416A23V2250/642Y02P60/87
Inventor 马建刚赵晨伟左东英郑晓鸿王占勇王蒙
Owner 河北绿蕾农林科技有限公司
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