High-protein low-fat walnut milk and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to high-protein low-fat walnut milk and a preparation method thereof. The raw materials comprise walnut kernels, defatted soybean powder, purified water, an emulsifier, a stabilizer and white granulated sugar. The method comprises the following steps: obtaining various raw materials for preparing the walnut milk, and pretreating walnut kernels and defatted soybean powder; grinding the pretreated walnut kernels to obtain walnut primary pulp, and mixing defatted soybean powder with water to obtain a soybean protein solution; mixing and blending the walnut puree and the soybean protein solution; carrying out two times of homogenization treatment on the prepared walnut milk coarse adjustment liquid to obtain walnut milk homogenized liquid; performing high-temperature sterilization on the homogenized walnut milk; through the mode, fat globules and protein particles in the walnut milk can be fully refined, the layering and precipitation phenomena easily occurring in the product storage process are effectively solved, the appearance quality of the product is greatly improved, and it is ensured that the walnut milk keeps uniform and stable texture in the whole shelf life.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and particularly relates to a high-protein low-fat walnut milk and a preparation method thereof. BACKGROUND

[0002] At present, plant protein drinks occupy an increasingly important position in the drink market due to their rich nutrition and low health burden. As a typical representative of plant protein drinks, walnut milk is rich in unsaturated fatty acids, vitamins, minerals and various bioactive components, has health care effects such as intelligence and brain health, and delays aging, and is favored by consumers.

[0003] Common walnut milk preparation methods mainly use walnut kernels as the main raw material, and are prepared through grinding, blending, homogenization, sterilization and other processes. In order to improve the protein content of walnut milk, a certain amount of protein supplement such as whey protein powder and soybean protein isolate is added; in order to improve the taste and stability of walnut milk, an appropriate amount of emulsifier and stabilizer is added.

[0004] The preparation of the existing high-protein low-fat walnut milk cannot sufficiently refine the fat globules and protein particles in the walnut milk, so that the product is prone to stratification and precipitation during storage, which seriously affects the appearance quality and shelf life of the product. SUMMARY

[0005] The purpose of the present application is to provide a high-protein low-fat walnut milk and a preparation method thereof, which aims to solve the technical problem that the preparation of the existing high-protein low-fat walnut milk cannot sufficiently refine the fat globules and protein particles in the walnut milk, so that the product is prone to stratification and precipitation during storage, which seriously affects the appearance quality and shelf life of the product.

[0006] To achieve the above-mentioned purpose, a high-protein low-fat walnut milk is adopted, which comprises walnut kernels, defatted soybean powder, pure water, an emulsifier, a stabilizer and white granulated sugar.

[0007] The present application also provides a preparation method of high-protein low-fat walnut milk, comprising the following steps: Obtain various raw materials for preparing walnut milk, and pretreat the walnut kernels and defatted soybean powder; Grind the pretreated walnut kernels to obtain walnut original slurry, and mix the defatted soybean powder with water to obtain a soybean protein solution; Mix and blend the walnut original slurry and the soybean protein solution, add white granulated sugar, an emulsifier and a stabilizer, and stir until the walnut milk coarse blending liquid is completely dissolved; Perform twice homogenization treatment on the blended walnut milk coarse blending liquid to refine the fat globules and protein particles in the walnut milk, and obtain a walnut milk homogenization liquid; The homogenized walnut milk is sterilized at high temperature and then cooled to room temperature before being filled and sealed.

[0008] Among them, in the steps of obtaining various raw materials for preparing walnut milk and pre-treating walnut kernels and defatted soy flour: The raw materials include walnut kernels, defatted soybean flour, purified water, emulsifier, stabilizer, and white sugar, and the walnut kernels are screened. The selected walnut kernels are frozen in a low temperature environment of ~20℃ to ~30℃ for 2~3 hours to allow the water inside the walnut kernels to crystallize and the cell walls to fully absorb water and swell. Using an ultrasonic generator, at a frequency of 20kHz~40kHz and a power of 100W~300W, the frozen walnut kernels were subjected to ultrasonic treatment for 10~15 minutes. Defatted soybean flour is passed through an 80-100 mesh sieve to remove large particles and impurities.

[0009] In the steps of grinding pretreated walnut kernels to obtain walnut pulp and mixing defatted soybean flour with water to obtain soybean protein solution: The pretreated walnut kernels are placed in a colloid mill, and purified water is added for grinding. The mass ratio of walnut kernels to purified water is 1:3 to 1:5. During the grinding process, the gap of the colloid mill is controlled to be 50 to 100 micrometers, and the grinding time is 10 to 15 minutes to form a fine walnut pulp. According to the mass ratio of defatted soybean powder to purified water of 1:8 to 1:10, the pretreated defatted soybean powder is slowly added to purified water and stirred. The stirring speed is controlled at 200 to 300 r / min and the stirring time is 20 to 30 min to form a uniform soybean protein solution.

[0010] In the step of slowly adding pretreated defatted soybean powder to purified water at a mass ratio of defatted soybean powder to purified water of 1:8 to 1:10 and stirring at a speed of 200 to 300 rpm for 20 to 30 minutes to form a uniform soybean protein solution: Place the soybean protein solution in a water bath at 40-50℃ and keep it warm for 15-20 minutes.

[0011] In the step of mixing walnut pulp with soybean protein solution, adding white sugar, emulsifier and stabilizer, and stirring until the walnut milk coarse mixture is completely dissolved: Pour the prepared walnut pulp and soybean protein solution into a mixing tank at a mass ratio of 3:1 to 5:1. Use a stirrer to initially mix the walnut pulp and soybean protein solution evenly, with the stirring speed controlled at 150 to 200 r / min and the stirring time at 5 to 10 min. Add 5%~8% white sugar, 0.2%~0.5% emulsifier, and 0.1%~0.3% stabilizer to the total mass of walnut milk. Continue stirring, increasing the stirring speed to 250~300 rpm and stirring for 15~20 minutes to form a coarse walnut milk mixture. The pH of the coarse walnut milk solution was adjusted to 6.8-7.2 using a food-grade pH adjuster.

[0012] In the step of homogenizing the prepared coarse walnut milk solution twice to refine the fat globules and protein particles in the walnut milk and obtain a homogenized walnut milk solution: The prepared walnut milk coarse liquid was subjected to the first homogenization process through a high-pressure homogenizer, with the homogenization pressure controlled at 20~25MPa, the homogenization temperature at 50~60℃, and the homogenization time at 3~5min. After the first homogenization is completed, let the coarse walnut milk liquid stand for 10-15 minutes to allow the particles to settle and stabilize, and to release the heat generated during the homogenization process. The walnut milk coarse liquid after standing is homogenized a second time through a high-pressure homogenizer. The homogenization pressure is controlled at 25~30MPa, the homogenization temperature at 55~65℃, and the homogenization time at 2~3min to obtain a fine and uniform walnut milk homogenate.

[0013] Among them, in the steps of high-temperature sterilization of homogenized walnut milk, cooling to room temperature, and then filling and sealing: Pour the homogenized walnut milk into a sterilization tank and use a high-temperature instantaneous sterilization method. The sterilization temperature is 135~140℃ and the sterilization time is 4~6 seconds. After sterilization, the walnut milk is quickly cooled to room temperature. The cooling process is carried out in stages, with cooling water used to lower the temperature of the walnut milk to 60-70℃ and cold air used to lower the temperature to room temperature. Walnut milk cooled to room temperature is filled using a filling machine. Sterile glass bottles are used as filling containers, and the bottles are sealed immediately after filling is completed.

[0014] This invention discloses a high-protein, low-fat walnut milk and its preparation method, which involves the following steps using walnut kernels, defatted soybean flour, purified water, emulsifier, stabilizer, and white sugar: First, obtain various raw materials for preparing walnut milk and pre-treat the walnut kernels and defatted soybean flour; then, grind the pre-treated walnut kernels to obtain walnut pulp, and mix the defatted soybean flour with water to obtain a soybean protein solution; then, mix and adjust the walnut pulp and soybean protein solution, add white sugar, emulsifier, and stabilizer, and stir until the walnut milk coarse preparation liquid is completely dissolved; next, perform two homogenization treatments on the prepared walnut milk coarse preparation liquid to refine the fat globules and protein particles in the walnut milk, obtaining a homogenized walnut milk liquid; finally, sterilize the homogenized walnut milk at high temperature, cool it to room temperature, and then fill and seal it. Through the above method, it is possible to fully refine the fat globules and protein particles in the walnut milk during the preparation of high-protein, low-fat walnut milk, effectively solving the layering and sedimentation phenomena that easily occur during product storage, greatly improving the appearance quality of the product, and ensuring that the walnut milk maintains a uniform and stable texture throughout its shelf life. Attached Figure Description

[0015] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0016] Fig. 1 This is a flowchart of the preparation method of the high-protein, low-fat walnut milk of the present invention.

[0017] Fig. 2 This is a flowchart of steps S100 of the present invention.

[0018] Fig. 3 This is a flowchart of steps S200 of the present invention.

[0019] Fig. 4 This is a flowchart of steps S300 of the present invention.

[0020] Fig. 5 This is a flowchart of steps S400 of the present invention.

[0021] Fig. 6 This is a flowchart of steps S500 of the present invention. Detailed Implementation

[0022] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application.

[0023] The terminology used in this application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The singular forms “a,” “the,” and “the” used in this application and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0024] It should be understood that although the terms first, second, third, etc., may be used in this application to describe various information, such information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this application, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Depending on the context, the word "if" as used herein may be interpreted as "when," "when," or "in response to determination."

[0025] This invention provides a high-protein, low-fat walnut milk, comprising walnut kernels, defatted soybean flour, purified water, emulsifier, stabilizer, and white sugar.

[0026] Please see Figs. 1-6 The present invention also provides a method for preparing high-protein, low-fat walnut milk, comprising the following steps: S100: Obtain various raw materials for preparing walnut milk and pre-treat walnut kernels and defatted soybean flour.

[0027] In this embodiment, various raw materials for preparing walnut milk are obtained, and the walnut kernels and defatted soybean flour are pretreated. The specific process is as follows: S101: Obtain raw materials including walnut kernels, defatted soybean flour, purified water, emulsifier, stabilizer, and white sugar, and screen the walnut kernels; S102: Place the screened walnut kernels in a low temperature environment of ~20℃ to ~30℃ and freeze for 2~3 hours to allow the water inside the walnut kernels to crystallize and the cell walls to fully absorb water and swell. S103: Using an ultrasonic generator, the frozen walnut kernels are ultrasonically treated for 10-15 minutes at a frequency of 20kHz~40kHz and a power of 100W~300W. S104: Pass defatted soybean flour through an 80-100 mesh sieve to remove large particles and impurities.

[0028] In the above process, the raw materials are first obtained: walnut kernels, defatted soybean flour, purified water, emulsifier, stabilizer, and white sugar. The walnut kernels are then screened (selecting plump kernels free from insect damage and mold, and removing impurities and shells). The screened walnut kernels are then frozen in a low-temperature environment of ~20℃ to ~30℃ for 2 to 3 hours to allow the internal water to crystallize and the cell walls to fully absorb water and swell. During the soaking process, the water is changed every 30 minutes to remove impurities and bitterness from the surface of the walnut kernels. After soaking, the walnut kernels are removed and drained. Then, the frozen walnut kernels are ultrasonically treated for 10 to 15 minutes using an ultrasonic generator at a frequency of 20kHz to 40kHz and a power of 100W to 300W. Subsequently, the defatted soybean flour is passed through an 80 to 100 mesh sieve to remove large particles and impurities, making the defatted soybean flour finer and more uniform, which is beneficial for subsequent mixing with water to form a uniform soybean protein solution.

[0029] S200: Grind the pretreated walnut kernels to obtain walnut pulp, and mix defatted soybean powder with water to obtain soybean protein solution.

[0030] In this embodiment, the pretreated walnut kernels are ground to obtain walnut pulp, and defatted soybean powder is mixed with water to obtain a soybean protein solution. The specific process is as follows: S201: Place the pretreated walnut kernels into a colloid mill, add purified water and grind. The mass ratio of walnut kernels to purified water is 1:3 to 1:5. During the grinding process, control the gap of the colloid mill to be 50 to 100 micrometers and the grinding time to be 10 to 15 minutes to form a fine walnut pulp. S202: According to the mass ratio of defatted soybean powder to purified water of 1:8 to 1:10, the pretreated defatted soybean powder is slowly added to purified water and stirred. The stirring speed is controlled at 200 to 300 r / min and the stirring time is 20 to 30 min to form a uniform soybean protein solution.

[0031] In the above process, the pretreated walnut kernels are placed in a colloid mill, and purified water is added for grinding. The mass ratio of walnut kernels to purified water is 1:3 to 1:5. During the grinding process, the gap of the colloid mill is controlled at 50 to 100 micrometers to ensure that the walnut kernels are fully broken. The grinding time is 10 to 15 minutes to form a fine walnut pulp. After grinding, the walnut pulp is passed through a 120 to 150 mesh sieve to remove the residue and unground particles. Then, according to the mass ratio of defatted soybean powder to purified water of 1:8 to 1:10, the pretreated defatted soybean powder is slowly added to the purified water and stirred. The stirring speed is controlled at 200 to 300 r / min and the stirring time is 20 to 30 minutes to form a uniform soybean protein solution. The soybean protein solution is placed in a water bath at 40 to 50°C and kept warm for 15 to 20 minutes.

[0032] S300: Mix walnut pulp with soybean protein solution, add white sugar, emulsifier and stabilizer, and stir until the walnut milk coarse mixture is completely dissolved.

[0033] In this embodiment, walnut pulp and soybean protein solution are mixed and prepared, and white sugar, emulsifier and stabilizer are added. The mixture is stirred until the coarse walnut milk solution is completely dissolved. The specific process is as follows: S301: Pour the prepared walnut pulp and soybean protein solution into a mixing tank at a mass ratio of 3:1 to 5:1. Use a stirrer to initially mix the walnut pulp and soybean protein solution evenly. The stirring speed is controlled at 150 to 200 r / min and the stirring time is 5 to 10 min. S302: Add 5%~8% white sugar, 0.2%~0.5% emulsifier, and 0.1%~0.3% stabilizer according to the total mass of walnut milk. Continue stirring, increase the stirring speed to 250~300 rpm, and stir for 15~20 minutes to form a coarse walnut milk mixture. S303: Use a food-grade acid-base regulator to adjust the pH of the coarse walnut milk solution to 6.8~7.2.

[0034] In the above process, firstly, the prepared walnut pulp and soybean protein solution are poured into a mixing tank at a mass ratio of 3:1 to 5:1. The walnut pulp and soybean protein solution are then initially mixed evenly using a stirrer at a speed of 150-200 rpm for 5-10 minutes to ensure initial uniformity. Next, 5%-8% of white sugar, 0.2%-0.5% of emulsifier, and 0.1%-0.3% of stabilizer are added according to the total mass of the walnut milk. Stirring continues, with the speed increased to 250-300 rpm for 15-20 minutes to fully dissolve and evenly disperse the white sugar, emulsifier, and stabilizer in the mixture, forming a coarse walnut milk conditioning solution. Finally, a food-grade pH adjuster is used to adjust the pH of the coarse walnut milk conditioning solution to 6.8-7.2.

[0035] S400: The prepared coarse walnut milk solution is homogenized twice to refine the fat globules and protein particles in the walnut milk, resulting in a homogenized walnut milk solution.

[0036] In this embodiment, the prepared coarse walnut milk solution is homogenized twice to refine the fat globules and protein particles in the walnut milk, resulting in a homogenized walnut milk solution. The specific process is as follows: S401: The prepared walnut milk coarse conditioning liquid is subjected to the first homogenization treatment through a high-pressure homogenizer, and the homogenization pressure is controlled at 20~25MPa, the homogenization temperature at 50~60℃, and the homogenization time at 3~5min. S402: After the first homogenization is completed, let the walnut milk coarse conditioning liquid stand for 10-15 minutes to allow the particles to settle and stabilize, and to release the heat generated during the homogenization process. S403: The walnut milk coarse conditioning liquid after standing is homogenized a second time through a high-pressure homogenizer. The homogenization pressure is controlled at 25~30MPa, the homogenization temperature at 55~65℃, and the homogenization time at 2~3min to obtain a fine and uniform walnut milk homogenized liquid.

[0037] In the above process, the prepared walnut milk coarse liquid is first homogenized using a high-pressure homogenizer. The homogenization pressure is controlled at 20-25 MPa, the homogenization temperature at 50-60℃, and the homogenization time at 3-5 minutes. The main purpose of the first homogenization is to initially refine the fat globules and protein particles in the walnut milk, making their distribution more uniform. After the first homogenization, the walnut milk coarse liquid is allowed to stand for 10-15 minutes to allow the particles to settle and stabilize, and to release the heat generated during the homogenization process. Then, the settled walnut milk coarse liquid is homogenized a second time using a high-pressure homogenizer. The homogenization pressure is controlled at 25-30 MPa, the homogenization temperature at 55-65℃, and the homogenization time at 2-3 minutes to obtain a fine and uniform walnut milk homogenized liquid. The second homogenization further refines the particles, improving the stability and taste of the walnut milk.

[0038] S500: The homogenized walnut milk is sterilized at high temperature, cooled to room temperature, and then filled and sealed.

[0039] In this embodiment, the homogenized walnut milk is sterilized at high temperature, cooled to room temperature, and then filled and sealed. The specific process is as follows: S501: Pour the homogenized walnut milk into a sterilization tank and use a high-temperature instantaneous sterilization method. The sterilization temperature is 135~140℃ and the sterilization time is 4~6s. S502: After sterilization, the walnut milk is quickly cooled to room temperature. The cooling process adopts a segmented cooling method, using cooling water to lower the temperature of the walnut milk to 60~70℃, and using cold air to lower the temperature to room temperature. S503: The walnut milk cooled to room temperature is filled using a filling machine. Aseptic glass bottles are used as the filling containers, and the bottles are sealed immediately after filling is completed.

[0040] In the above process, the homogenized walnut milk solution is first poured into a sterilization tank and sterilized using a high-temperature instantaneous sterilization method. The sterilization temperature is 135~140℃, and the sterilization time is 4~6 seconds. High-temperature instantaneous sterilization can effectively kill microorganisms in walnut milk while preserving the nutritional components and flavor of walnut milk to the greatest extent. After sterilization, the walnut milk is rapidly cooled to room temperature. The cooling process adopts a segmented cooling method. The temperature of the walnut milk is lowered to 60~70℃ by cooling water, and then the temperature is lowered to room temperature by cold air to prevent the quality of the walnut milk from being affected by sudden temperature changes. Then, the walnut milk cooled to room temperature is filled into sterile glass bottles using a filling machine. After filling, the bottles are sealed immediately.

[0041] Other embodiments of this application will readily occur to those skilled in the art upon consideration of the specification and practice of the disclosure herein. This application is intended to cover any variations, uses, or adaptations of this application that follow the general principles of this application and include common knowledge or customary techniques in the art not disclosed herein.

[0042] It should be understood that this application is not limited to the precise structure described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope.

Claims

1. A high-protein and low-fat walnut milk, characterized in that, the walnut milk comprises walnut kernels, defatted soybean powder, pure water, an emulsifier, a stabilizer, and white granulated sugar.

2. A method for preparing a high-protein low-fat walnut milk, such as the high-protein low-fat walnut milk according to claim 1, characterized in that, The method comprises the following steps: Obtaining various raw materials for preparing the walnut milk, and pretreating the walnut kernels and the defatted soybean powder; Grinding the pretreated walnut kernels to obtain walnut raw pulp, and mixing the defatted soybean powder with water to obtain a soybean protein solution; Mixing and blending the walnut raw pulp and the soybean protein solution, adding white granulated sugar, an emulsifier, and a stabilizer, and stirring until the walnut milk coarse blending liquid is completely dissolved; Performing twice homogenization treatment on the blended walnut milk coarse blending liquid to refine fat globules and protein particles in the walnut milk, thereby obtaining a walnut milk homogenate; Performing high-temperature sterilization on the homogenized walnut milk, and performing filling and sealing after cooling to room temperature.

3. The method for preparing high-protein, low-fat walnut milk as described in claim 2, characterized in that, In the step of obtaining various raw materials for preparing the walnut milk and pretreating the walnut kernels and the defatted soybean powder: Obtaining raw materials of the walnut kernels, the defatted soybean powder, the pure water, the emulsifier, the stabilizer, and the white granulated sugar, and screening the walnut kernels; Placing the screened walnut kernels in a low-temperature environment at 20-30°C for freezing for 2-3 hours, so that the water in the walnut kernels is crystallized, and the cell walls are fully water-swollen; Using an ultrasonic generator to perform ultrasonic treatment on the frozen walnut kernels under the condition of a frequency of 20-40 kHz and a power of 100-300 W for 10-15 minutes; Passing the defatted soybean powder through an 80-100 mesh sieve to remove large particles and impurities therefrom.

4. The method for preparing high-protein, low-fat walnut milk as described in claim 2, characterized in that, In the step of grinding the pretreated walnut kernels to obtain walnut raw pulp and mixing the defatted soybean powder with water to obtain a soybean protein solution: Placing the pretreated walnut kernels into a colloid mill, adding pure water for grinding, the mass ratio of the walnut kernels to the pure water being 1:3-1:5, controlling the gap of the colloid mill to be 50-100 microns during the grinding process, and controlling the grinding time to be 10-15 minutes, so that fine walnut raw pulp is formed; According to the mass ratio of the defatted soybean powder to the pure water being 1:8-1:10, slowly adding the pretreated defatted soybean powder into the pure water for stirring, the stirring speed being controlled to be 200-300 r / min, and the stirring time being controlled to be 20-30 minutes, so that a uniform soybean protein solution is formed.

5. The method for preparing high-protein, low-fat walnut milk as described in claim 4, characterized in that, In the step of according to the mass ratio of the defatted soybean powder to the pure water being 1:8-1:10, slowly adding the pretreated defatted soybean powder into the pure water for stirring, the stirring speed being controlled to be 200-300 r / min, and the stirring time being controlled to be 20-30 minutes, so that a uniform soybean protein solution is formed: Placing the soybean protein solution in a water bath at 40-50°C for heat preservation for 15-20 minutes.

6. The method for preparing high-protein, low-fat walnut milk as described in claim 2, characterized in that, In the step of mixing and blending the walnut raw pulp and the soybean protein solution, adding white granulated sugar, an emulsifier, and a stabilizer, and stirring until the walnut milk coarse blending liquid is completely dissolved: Pouring the prepared walnut raw pulp and the soybean protein solution into a blending tank according to the mass ratio of 3:1-5:1, using a stirrer to preliminarily mix and blend the walnut raw pulp and the soybean protein solution uniformly, the stirring speed being controlled to be 150-200 r / min, and the stirring time being controlled to be 5-10 minutes; According to 5%~8% of the total mass of walnut milk, add white sugar, 0.2%~0.5% add emulsifier, 0.1%~0.3% add stabilizer, continue to stir, the stirring speed is increased to 250~300r / min, the stirring time is 15~20min, the walnut milk is formed; Using food grade acid-base regulator, the pH value of walnut milk is adjusted to 6.8~7.

2.

7. The method for preparing high-protein, low-fat walnut milk as described in claim 2, characterized in that, In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2.

8. The method for preparing high-protein, low-fat walnut milk as described in claim 2, characterized in that, In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting the pH value of walnut milk, the pH value of walnut milk is adjusted to 6.8~7.

2. In the step of adjusting

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