Intelligent processing and extracting method for extracting walnut butter at low temperature

Abstract

The invention relates to an intelligent processing and extracting method for low-temperature extraction of walnut butter, and relates to the technical field of walnut butter extraction. The invention provides an intelligent processing and extracting method for extracting walnut butter at low temperature. According to the method, an ultrasonic-assisted low-temperature squeezing technology is utilized, so that the extraction rate and the quality of the walnut oil can be effectively improved, more nutritional ingredients are reserved, and low energy consumption and environment friendliness in the production process can be realized. The temperature, time and pressure of the whole extraction process are accurately controlled through an intelligent control system, the stability and repeatability of the extraction process are ensured, and an efficient, green and sustainable solution is provided for walnut oil production.

Description

Technical Field

[0001] The invention relates to the technical field of walnut butter extraction, in particular to an intelligent processing and extraction method for low-temperature extraction of walnut butter. Background Art

[0002] Walnut oil has received much attention due to its unique nutritional value and health benefits. Walnut oil is rich in polyunsaturated fatty acids, antioxidants, vitamins and minerals, which play important roles in human health, such as promoting cardiovascular health, improving brain function, fighting inflammation and reducing cancer risk. However, traditional walnut oil extraction methods, such as hot pressing and chemical solvent extraction, have certain limitations, such as the possible loss of nutrients, high energy consumption, increased production costs and environmental pollution.

[0003] For example, a document with publication number: CN109777595A discloses a method for extracting walnut oil. The invention provides a method for extracting walnut oil, comprising the steps of: placing walnut kernels in a grinder for grinding to obtain walnut residue; stirring and mixing 2 to 5 parts of walnut residue and 6 to 15 parts of pure water to obtain walnut slurry; adding alkaline protease to the walnut slurry to adjust the pH value of the walnut slurry to 7 to 9; adding cellulase to the walnut slurry after adding alkaline protease, stirring, and then inactivating the enzyme to obtain a walnut enzymatic emulsion; adding a surfactant to the walnut enzymatic emulsion, stirring, and standing for 30 to 60 minutes, taking the upper layer to obtain walnut oil, thereby improving the extraction purity of the walnut oil.

[0004] Although traditional walnut oil extraction methods have been widely used in the food industry, they each have certain limitations, which affect the quality, nutritional value and environmental friendliness of walnut oil products.

[0005] Here are some of the main limitations:

[0006] 1. It is difficult to achieve comprehensive automation and intelligent control, which makes it difficult to ensure consistency and stability in the production process.

[0007] 2. The existing extraction methods are difficult to adapt to the extraction needs of different types of nut oils and vegetable oils, and their scope of application is limited.

[0008] In summary, the existing walnut butter extraction technology has deficiencies in nutrition retention, flavor protection, energy consumption, environmental impact, equipment complexity and operation difficulty. In order to overcome these shortcomings, it is urgent to provide a low-temperature, efficient, environmentally friendly, safe and intelligent walnut butter extraction method. The present invention is proposed in this context, aiming to solve the deficiencies of the prior art and provide an optimized low-temperature extraction walnut butter intelligent processing and extraction method. Summary of the invention

[0009] 1. Technical issues to be resolved

[0010] In order to solve the above technical problems, the present invention provides an intelligent processing and extraction method for low-temperature extraction of walnut butter.

[0011] (II) Technical solution

[0012] Based on this, the present invention provides the following technical solution: an intelligent processing and extraction method for low-temperature extraction of walnut butter, the specific steps are as follows:

[0013] Step S1: The specific steps are as follows:

[0014] Step S1: Raw material preparation: 500 grams of walnut kernels are placed in a cleaning tank and thoroughly cleaned with clean water to remove dust and impurities on the surface;

[0015] Step S2: low temperature extraction, adding 750 g of crushed walnut particles and 3000 ml of a mixed solvent of ethanol and n-hexane (1:1) in a ratio of 1:4 into an extraction tank;

[0016] Step S3: Filtration and separation: removing larger solid particles and impurities in the extract through a 75-micron coarse filter to obtain a preliminarily filtered extract;

[0017] Step S4: solvent recovery, placing the filtered extract in a thin film evaporator, evaporating the solvent at 45°C and vacuum conditions (-0.07MPa), then condensing the evaporated mixed solvent into liquid through a condenser and collecting it in a solvent storage tank, the solvent recovery rate reaches more than 96%, and after solvent recovery, pure walnut butter is obtained;

[0018] Step S5: refining treatment;

[0019] Step S6: packaging process;

[0020] Step S7: Finished product storage, store the packaged walnut butter in a cool and dry environment at a temperature of 15-25°C, avoid high temperature, direct sunlight and humidity, and ensure that the storage environment avoids direct sunlight to prevent the oxidation of unsaturated fatty acids in the walnut butter and keep the product fresh and pure.

[0021] Preferably, the walnuts cleaned in step S1 above need to undergo the following operations:

[0022] Step S11: Shelling: using a walnut shelling machine or manually knocking, remove the hard shell of the walnut to obtain pure walnut kernels;

[0023] Step S12: Peeling: Soak the shelled walnut kernels in hot water for 3 minutes, then use a peeling machine to remove the thin skin on the surface of the walnut kernels, and finally rinse them with clean water and drain the water;

[0024] Step S13: Crushing: Use a crusher to crush the peeled walnut kernels into small particles of 3-5 mm to ensure that the particles are uniform.

[0025] Preferably, the solution added to the extraction tank in step S2 as described above needs to be subjected to the following operations:

[0026] Step S21: Low temperature control: The temperature in the extraction tank is controlled at 4°C through a cooling system, and a stable low temperature environment is maintained;

[0027] Step S22: stirring and mixing: setting the stirring speed to 90 rpm and the stirring time to 5 hours, and ensuring uniform mixing of the walnut particles and the solvent through the stirring system;

[0028] Step S23: Standing balance: After stirring, the extract is left standing for 60 minutes to allow the oil and solvent to fully balance.

[0029] Preferably, the specific steps of the refining process in step S5 as described above are as follows:

[0030] Step S51: degumming: adding 4% water, stirring for 20 minutes and then standing to separate, to remove colloid and phospholipids;

[0031] Step S52: deacidification: neutralization with 0.05N alkaline solution to generate soap stock which is removed by centrifugation;

[0032] Step S53: Decolorization: add 2.5% activated carbon, stir for 50 minutes and then filter to remove pigments and impurities;

[0033] Step S54: Deodorization: Heat to 175°C in a distiller and remove odorous components by steam distillation.

[0034] Preferably, the specific steps of the packaging process in step S6 are as follows:

[0035] Step S61: nitrogen-filled packaging: the refined walnut butter is packaged in a nitrogen-filled environment to prevent oxidation, with a nitrogen flow rate of 50 liters / minute;

[0036] Step S62: Sealed packaging: Select a metal can as the packaging container to ensure good barrier properties and sealing properties.

[0037] Step S63: Labeling: Attach product labels, record production date and batch, and store the packaged walnut butter in a cool, dry, light-proof environment at a storage temperature of 15-25°C.

[0038] (III) Beneficial effects

[0039] Compared with the prior art, the present invention provides an intelligent processing and extraction method for low-temperature extraction of walnut butter, which has the following beneficial effects:

[0040] The present invention proposes an intelligent processing and extraction method for low-temperature extraction of walnut butter. The present invention realizes efficient extraction of walnut butter, which not only improves the oil extraction rate and product purity, but also ensures that the natural nutrients and flavor of the walnut butter are retained to the maximum extent, which provides a strong guarantee for the industrial production of high-quality walnut butter and meets the market demand for healthy and nutritious food. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The figure is a flowchart of the whole extraction method of the present invention. DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0043] See also Figure 1 , a low-temperature extraction walnut butter intelligent processing and extraction method, specifically including the following embodiments:

[0044] Example 1

[0045] This embodiment shows a specific operation process of low-temperature extraction of walnut butter, including the steps of raw material preparation, extraction, filtration and separation, solvent recovery, refining and packaging.

[0046] 1. Raw material preparation: Take 500 grams of walnut kernels, wash, shell, peel and crush them to obtain walnut particles with a particle size of 3-5 mm.

[0047] 2. Extraction: Solvent selection: Use 1500 ml of ethanol (food grade) as the extraction solvent.

[0048] Preparation of extraction tank: Add walnut particles and solvent into the extraction tank in a ratio of 1:3, ensure that the temperature in the extraction tank is controlled at 5°C, and maintain a stable low temperature environment through the cooling system.

[0049] Stirring conditions: Set the stirring speed to 100 rpm and the stirring time to 4 hours. Ensure uniform mixing of walnut particles and solvent through the stirring system.

[0050] Standing time: After stirring, let the extract stand for 30 minutes to allow the oil and solvent to fully balance.

[0051] 3. Filtration and separation: Primary filtration: Use a 50-micron coarse filter to remove larger solid particles and impurities to obtain a preliminarily filtered extract.

[0052] Fine filtration: Use a 1-micron precision filter to further filter and remove fine solid particles to ensure the high purity of the extract.

[0053] 4. Solvent recovery: Evaporator setting: Place the filtered extract in a rotary evaporator and recover the solvent at 50°C and vacuum conditions (-0.08MPa).

[0054] Condensation collection: The evaporated ethanol is condensed into liquid through a condenser and collected in a solvent storage tank, with a recovery rate of more than 95%.

[0055] Pure walnut butter: After solvent recovery, pure walnut butter is obtained.

[0056] 5. Refining treatment:

[0057] Degumming: Add 5% water, stir for 30 minutes, then let stand to separate and remove the gum and phospholipids.

[0058] Deacidification: Neutralize with 0.1N alkaline solution to generate soap stock which is removed by centrifugation.

[0059] Decolorization: Add 2% activated carbon, stir for 60 minutes and then filter to remove pigments and impurities.

[0060] Deodorization: Heat to 180°C in a distiller to remove odorous components through steam distillation.

[0061] 6. Packaging: Nitrogen-filled packaging: The refined walnut butter is packaged in a nitrogen-filled environment to prevent oxidation.

[0062] Packaging material: Choose glass bottles as packaging containers to ensure good barrier and sealing properties.

[0063] Labeling and storage: Label the product, record the production date and batch, and store the packaged walnut butter in a cool, dry, dark environment.

[0064] 7. Quality inspection: Inspection indicators: Test the color, smell, purity, acid value and peroxide value of walnut butter to ensure compliance with national food safety standards.

[0065] Record management: record test results and production batch information to ensure product traceability.

[0066] Through the above embodiments, the present invention realizes the efficient and safe extraction of walnut butter under low temperature conditions, retains the nutritional components and natural flavor of walnuts to the maximum extent, obtains high-purity and high-quality walnut butter products, and meets the market demand for healthy food.

[0067] Example 2

[0068] This embodiment demonstrates another specific operation process of low-temperature extraction of walnut butter, using different solvents and process parameters to further verify the applicability and flexibility of the present invention.

[0069] 1. Raw material preparation: Take 1000 grams of walnut kernels, wash, shell, peel and crush them to obtain walnut particles with a particle size of 3-5 mm.

[0070] 2. Extraction:

[0071] Solvent selection: Use 4000 ml of ethyl acetate (food grade) as the extraction solvent.

[0072] Preparation of extraction tank: Add walnut particles and solvent into the extraction tank in a ratio of 1:4, ensure that the temperature in the extraction tank is controlled at 2°C, and maintain a stable low temperature environment through the cooling system.

[0073] Stirring conditions: Set the stirring speed to 80 rpm and the stirring time to 6 hours. Ensure uniform mixing of walnut particles and solvent through the stirring system.

[0074] Standing time: After stirring, let the extract stand for 45 minutes to allow the oil and solvent to fully balance.

[0075] 3. Filtration and separation:

[0076] Primary filtration: Use a 100-micron coarse filter to remove larger solid particles and impurities to obtain a preliminarily filtered extract.

[0077] Fine filtration: Use a 0.5 micron precision filter to further filter and remove fine solid particles to ensure the high purity of the extract.

[0078] 4.Solvent recovery:

[0079] Evaporator setting: The filtered extract was placed in a thin film evaporator and the solvent was recovered at 40°C and vacuum conditions (-0.09 MPa).

[0080] Condensation collection: The evaporated ethyl acetate is condensed into liquid through a condenser and collected in a solvent storage tank, with a recovery rate of more than 97%.

[0081] Pure walnut butter: After solvent recovery, pure walnut butter is obtained.

[0082] 5. Refining treatment:

[0083] Degumming: Add 5% water, stir for 30 minutes, then let stand to separate and remove the gum and phospholipids.

[0084] Deacidification: Neutralize with 0.1N alkaline solution to generate soap stock which is removed by centrifugation.

[0085] Decolorization: Add 3% activated carbon, stir for 45 minutes and then filter to remove pigments and impurities.

[0086] Deodorization: Heat to 170°C in a distiller to remove odorous components through steam distillation.

[0087] 6. Packaging and processing:

[0088] Nitrogen-filled packaging: The refined walnut butter is packaged in a nitrogen-filled environment to prevent oxidation.

[0089] Packaging materials: Choose high barrier plastic bottles as packaging containers to ensure good barrier and sealing properties. Labeling and storage: Attach product labels, record production date and batch, and store the packaged walnut butter in a cool, dry, light-proof environment.

[0090] 7.Quality inspection:

[0091] Testing indicators: Test the color, smell, purity, acid value and peroxide value of walnut butter to ensure compliance with national food safety standards.

[0092] Record management: record test results and production batch information to ensure product traceability.

[0093] This example further demonstrates the effectiveness and applicability of the low-temperature extraction process for walnut butter. Using ethyl acetate as a solvent, walnut butter can also be extracted efficiently and safely under low temperature conditions, and a high-purity, high-quality product can be obtained. This demonstrates the flexibility and wide applicability of the present invention under different conditions and solvent selections, and can meet the market demand for diversified healthy foods.

[0094] Example 3

[0095] This example demonstrates another specific operation process of low-temperature extraction of walnut butter, using a mixed solvent and different process parameters, to further verify the diversity and wide applicability of the present invention.

[0096] 1. Raw material preparation: Take 750 grams of walnut kernels, wash, shell, peel and crush them to obtain walnut particles with a particle size of 3-5 mm.

[0097] 2. Extraction:

[0098] Solvent selection: 3000 ml of a mixed solvent of ethanol and n-hexane (1:1, volume ratio) was used.

[0099] Preparation of extraction tank: Add walnut particles and mixed solvent into the extraction tank in a ratio of 1:4, ensure that the temperature in the extraction tank is controlled at 4°C, and maintain a stable low temperature environment through the cooling system.

[0100] Stirring conditions: Set the stirring speed to 90 rpm and the stirring time to 5 hours. The stirring system ensures uniform mixing of the walnut particles and the solvent.

[0101] Standing time: After stirring, let the extract stand for 60 minutes to allow the oil and solvent to fully balance.

[0102] 3. Filtration and separation:

[0103] Primary filtration: Use a 75-micron coarse filter to remove larger solid particles and impurities to obtain a preliminarily filtered extract.

[0104] Fine filtration: Use a 0.2 micron precision filter to further filter and remove fine solid particles to ensure the high purity of the extract.

[0105] 4.Solvent recovery:

[0106] Evaporator setting: The filtered extract was placed in a thin film evaporator at 45°C and vacuum conditions (-0.07 MPa) for solvent recovery.

[0107] Condensation collection: The evaporated mixed solvent is condensed into liquid through a condenser and collected in a solvent storage tank, with a recovery rate of more than 96%.

[0108] Pure walnut butter: After solvent recovery, pure walnut butter is obtained.

[0109] 5. Refining treatment:

[0110] Degumming: Add 4% water, stir for 20 minutes, then let stand to separate and remove the gum and phospholipids.

[0111] Deacidification: Neutralize with 0.05N alkaline solution to generate soap stock which is removed by centrifugation.

[0112] Decolorization: Add 2.5% activated carbon, stir for 50 minutes and then filter to remove pigments and impurities.

[0113] Deodorization: Heat to 175°C in a distiller to remove odorous components through steam distillation.

[0114] 6. Packaging and processing:

[0115] Nitrogen-filled packaging: The refined walnut butter is packaged in a nitrogen-filled environment to prevent oxidation.

[0116] Packaging material: Choose metal cans as packaging containers to ensure good barrier and sealing properties.

[0117] Labeling and storage: Label the product, record the production date and batch, and store the packaged walnut butter in a cool, dry, dark environment.

[0118] 7.Quality inspection:

[0119] Testing indicators: Test the color, smell, purity, acid value and peroxide value of walnut butter to ensure compliance with national food safety standards.

[0120] Record management: record test results and production batch information to ensure product traceability.

[0121] This example demonstrates the effect of using a mixed solvent in the low-temperature extraction process of walnut butter. Using a mixed solvent of ethanol and n-hexane, walnut butter can be extracted efficiently and safely under low-temperature conditions to obtain a high-purity, high-quality product. This further verifies the flexibility and wide applicability of the present invention under different solvent combinations and process conditions, and can meet the market demand for diversified healthy foods.

[0122] The intelligent processing and extraction method of low-temperature extraction of walnut butter of the present invention has significant advantages of high-efficiency extraction, which are specifically manifested as follows:

[0123] Improve oil extraction rate:

[0124] Optimize solvent selection: By selecting food-grade solvents with high dissolving power and low toxicity, such as ethanol, ethyl acetate, n-hexane, etc., ensure the efficient dissolution of walnut oil and improve the oil extraction rate.

[0125] Use of mixed solvents: The use of mixed solvents (such as a combination of ethanol and n-hexane) can give full play to the advantages of each solvent and further improve the extraction efficiency.

[0126] Low temperature conditions protect nutrients:

[0127] Low-temperature extraction technology: Extraction is carried out in a low-temperature environment of 0-10℃, which effectively prevents high temperature from destroying unsaturated fatty acids, vitamins and other heat-sensitive components in walnuts, and maximizes the retention of the natural nutritional value and flavor of walnut butter.

[0128] Temperature control system: Through the precise temperature control system, ensure that the extraction process is always carried out within the set low temperature range to avoid temperature fluctuations affecting the extraction effect.

[0129] Efficient stirring combined with static setting:

[0130] Stirring system: Use frequency conversion speed regulating stirring system to adjust the stirring speed according to different extraction stages to ensure uniform mixing of walnut particles and solvent and promote rapid dissolution of oil.

[0131] Static balance: Set a static balance time after appropriate stirring to allow the dissolved oil and solvent to fully balance, further improving the extraction efficiency and purity.

[0132] Advanced filtration and separation technology:

[0133] Multi-stage filtration: A combination of primary filtration and fine filtration is used to gradually remove solid particles and impurities in the extract to ensure the high purity of the extract.

[0134] Efficient separation: Utilize centrifugal separation, gravity separation and other technologies to efficiently separate the oil and solvent in the extract, reduce losses and ensure the extraction of high-purity walnut butter.

[0135] Intelligent control system:

[0136] PLC controller: The PLC control system monitors and automatically adjusts each link such as temperature, liquid level, stirring, filtration and solvent recovery in real time to ensure efficient and coordinated operation of each link.

[0137] Data recording and optimization: Real-time recording and analysis of various parameters in the extraction process, continuous optimization of process conditions, and improvement of extraction efficiency and product quality.

[0138] Solvent recovery system:

[0139] Efficient evaporation and condensation: Use high-efficiency evaporators and condensers to ensure rapid recovery and recycling of solvents, reducing solvent loss and environmental pollution.

[0140] Low energy consumption design: Through optimized design and intelligent control, the energy consumption in the solvent recovery process is reduced and the economic benefits are improved.

[0141] Through the above technical measures, the present invention realizes efficient extraction of walnut butter, which not only improves the oil extraction rate and product purity, but also ensures that the natural nutrients and flavor of walnut butter are retained to the maximum extent. This provides a strong guarantee for the industrial production of high-quality walnut butter and meets the market demand for healthy and nutritious food.

[0142] Nutrient Retention

[0143] The intelligent processing and extraction method of low-temperature extraction of walnut butter of the present invention achieves maximum retention of the nutrients in walnut butter through scientific design and optimization of the process. The specific advantages are as follows:

[0144] Low temperature extraction technology:

[0145] Prevent loss of heat-sensitive nutrients: Use low-temperature extraction conditions of 0-10°C to avoid high temperature damage to heat-sensitive components in walnuts such as unsaturated fatty acids, vitamin E, phenolic compounds, etc., and retain the natural nutritional value of walnut butter.

[0146] Reduce oxidation reaction: Under low temperature environment, the oxidation reaction rate is greatly reduced, which effectively prevents the unsaturated fatty acids and other antioxidant components in walnut butter from being oxidized, and prolongs the shelf life and stability of the product.

[0147] Solvent selection and use:

[0148] Food grade solvents: Choose food grade solvents such as ethanol and ethyl acetate to ensure the safety of the extraction process and the acceptability of solvent residues.

[0149] Mixed solvents: Use mixed solvents (such as ethanol and n-hexane) to improve dissolution efficiency while reducing the damage to nutrients caused by a single solvent, thereby further protecting the nutrients.

[0150] Optimized stirring and settling process:

[0151] Moderate stirring: The variable frequency speed regulating stirring system ensures full contact and uniform mixing of walnut particles and solvent, promotes efficient dissolution of oil, and avoids loss of nutrients due to excessive stirring.

[0152] Static balance: Set a reasonable static time to allow the dissolved oil and solvent to fully balance and reduce the damage to nutrients caused by mechanical stirring.

[0153] Efficient filtration and refining:

[0154] Multi-stage filtration: A combination of primary filtration and fine filtration is used to remove solid particles and impurities, ensuring the purity of the walnut butter while avoiding the loss of nutrients during the filtration process.

[0155] Refining treatment: Through gentle degumming, deacidification, decolorization and deodorization processes, impurities and bad odors are removed to retain the beneficial ingredients in walnut butter.

[0156] Intelligent control system:

[0157] Precise temperature control: The PLC control system is used to precisely control the extraction temperature, preventing the impact of temperature fluctuations on nutrients and ensuring that the extraction process is carried out within the optimal temperature range.

[0158] Real-time monitoring: Real-time monitoring and adjustment of key parameters to ensure the stability of each process link and reduce the damage to nutrients.

[0159] Efficient solvent recovery:

[0160] Low-temperature evaporation: Low-temperature evaporation technology is used in the solvent recovery process to prevent secondary damage to the nutritional components of walnut butter caused by high temperature.

[0161] Efficient condensation: Rapid condensation to recover solvents and reduce the impact on nutrients during evaporation.

[0162] Through the above technical measures, the present invention realizes efficient extraction of walnut butter under low temperature conditions, while retaining the natural nutrients in walnuts to the maximum extent. The final product is rich in unsaturated fatty acids, vitamin E, antioxidants and other important bioactive substances, meeting the market demand for high nutritional value healthy food.

[0163] Intelligent Control

[0164] The intelligent processing and extraction method of low-temperature extraction of walnut butter of the present invention realizes automation and precise control of the production process by introducing an intelligent control system, thereby ensuring the stability of product quality and the improvement of production efficiency. The specific advantages are as follows: Automated operation:

[0165] PLC controller: A programmable logic controller (PLC) is used to automatically control the entire extraction process, including temperature, liquid level, stirring, filtration and solvent recovery, to reduce manual intervention and operational risks.

[0166] Automatic adjustment: Through the intelligent control system, various parameters are automatically adjusted according to the real-time monitoring data to ensure that the extraction process always runs in the best state.

[0167] Precise temperature control:

[0168] Temperature sensor: Install high-precision temperature sensors in the extraction tank and cooling system to monitor temperature changes in real time to ensure that the extraction process is carried out within the set low temperature range (0-10°C) to prevent temperature fluctuations from affecting product quality.

[0169] Temperature control system: The temperature is precisely controlled through the PLC system, which automatically adjusts the operating status of the cooling system to maintain a stable low-temperature environment.

[0170] Real-time level monitoring:

[0171] Liquid level sensor: Install a liquid level sensor in the extraction tank to monitor the ratio of solvent to raw material in real time, prevent overflow or drying, and ensure the extraction effect.

[0172] Liquid level control system: The liquid level is precisely controlled through the PLC system, and the amount of solvent added is automatically adjusted to maintain the optimal ratio of solvent to raw materials.

[0173] Efficient stirring control:

[0174] Variable frequency speed regulation: The stirring system adopts a variable frequency speed regulation motor, which automatically adjusts the stirring speed according to different extraction stages and process requirements to ensure uniform mixing and avoid mechanical damage to nutrients.

[0175] Automatic mixing program: preset mixing program, automatically perform mixing operation through PLC system, improve mixing efficiency and consistency.

[0176] Filtration and solvent recovery control:

[0177] Multi-stage filtration control: The primary filtration and fine filtration processes are controlled by the PLC system to ensure filtration accuracy and efficiency.

[0178] Solvent recovery system: intelligently controls the solvent recovery process and automatically adjusts the operating status of the evaporator and condenser to ensure efficient solvent recovery and recycling.

[0179] Data collection and monitoring:

[0180] Real-time data collection: The intelligent control system collects and records key parameters (such as temperature, liquid level, stirring speed, filtration flow, etc.) in real time, providing comprehensive data support.

[0181] Remote monitoring and management: Through the Internet or local area network, remote monitoring and management of the production process can be achieved, problems can be discovered and solved in a timely manner, and the convenience of production management can be improved.

[0182] Alarm and protection mechanism:

[0183] Abnormal alarm system: Set up a variety of alarm mechanisms. When parameters such as temperature, liquid level, pressure, etc. exceed the set range, the system automatically sends out an alarm signal to prompt the operator to deal with it in time.

[0184] Automatic protection measures: When abnormal situations occur, the intelligent control system automatically takes protection measures, such as shutdown, discharge, power cut, etc., to ensure the safety of equipment and operators.

[0185] Optimization and learning functions:

[0186] Process optimization: Through the analysis and summary of historical data, the extraction process parameters are continuously optimized to improve production efficiency and product quality.

[0187] Machine Learning: Introducing machine learning algorithms to automatically adjust and optimize control parameters based on production data and feedback, thereby improving the intelligence level of the system.

[0188] Through the intelligent control system, the present invention realizes full automation and precise control of the low-temperature extraction process of walnut butter, which not only improves production efficiency and product quality, but also enhances the stability and operability of the process, meeting the needs of modern production. This intelligent production method not only reduces labor costs, but also reduces the errors and risks caused by human operation, and has significant economic and technical advantages.

[0189] Environmental protection and energy saving

[0190] The intelligent processing and extraction method of low-temperature walnut butter of the present invention realizes environmental protection and energy saving in the production process through multiple technical measures. The specific advantages are as follows:

[0191] Low temperature extraction technology:

[0192] Reduce energy consumption: The temperature during the low-temperature extraction process is controlled at 0-10°C, which greatly reduces the consumption of heating energy compared to traditional high-temperature extraction methods.

[0193] Efficient cooling system: Adopting efficient cooling system, further reducing energy consumption by optimizing the recycling of cooling medium.

[0194] Solvent recovery system:

[0195] Efficient recovery: Use high-efficiency evaporators and condensers to recover the extraction solvent, with a recovery rate of more than 95%, reducing solvent consumption and waste.

[0196] Recycling: Recycled solvents can be recycled after purification, reducing the use and cost of new solvents and reducing environmental pollution.

[0197] Selection of environmentally friendly solvents:

[0198] Green solvent: Choose green and environmentally friendly solvents such as food-grade ethanol and ethyl acetate to reduce pollution to the environment and ensure the environmental friendliness of the production process.

[0199] Mixed solvent optimization: By mixing and using environmentally friendly solvents, the dissolution efficiency is improved, the amount of solvent used is reduced, and the environmental burden is further reduced.

[0200] Waste Disposal:

[0201] Solid waste: Using a multi-stage filtration system, the separated solid waste can be centrally processed or recycled, such as used as fertilizer or feed additives to reduce environmental pollution.

[0202] Wastewater treatment: After treatment, wastewater generated during the production process can meet discharge standards or be reused to reduce pollution to water resources.

[0203] Intelligent control system:

[0204] Precise control: Precisely control energy use through the PLC control system to optimize energy consumption in each link and avoid waste.

[0205] Energy efficiency monitoring: Real-time monitoring and recording of energy consumption data in each link, energy efficiency analysis and optimization, and continuous improvement of energy-saving measures.

[0206] Process Optimization:

[0207] Process parameter optimization: Through experiments and data analysis, the extraction process parameters such as temperature, time, solvent ratio, etc. are optimized to improve the extraction efficiency and reduce the consumption of energy and raw materials.

[0208] Equipment upgrade: Use energy-saving equipment and technologies, such as high-efficiency agitators and low-energy pumps, to further improve the energy efficiency of the production process.

[0209] Utilization of renewable energy:

[0210] Solar and wind energy: When conditions permit, renewable energy sources such as solar and wind energy can be introduced to further reduce the carbon footprint and energy consumption in the production process.

[0211] Heat recovery system: The heat recovery system is used to recycle the waste heat generated during the production process and use it for heating or other process links to improve energy utilization.

[0212] Green production concept:

[0213] Full-process environmentally friendly design: From raw material selection to product packaging, we fully implement the environmentally friendly design concept to reduce the impact on the environment.

[0214] Continuous improvement: Establish an environmental protection and energy-saving management system, regularly evaluate and improve production processes, and continuously improve environmental protection and energy-saving levels.

[0215] Through the above technical measures, the present invention achieves the environmental protection and energy saving goals in the process of low-temperature extraction of walnut butter. It effectively reduces energy consumption and environmental pollution and improves the sustainability of production. This not only complies with national environmental protection policies and industry standards, but also enhances the social responsibility and market competitiveness of enterprises.

[0216] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. An intelligent processing and extraction method for low-temperature extraction of walnut butter, characterized in that: The specific steps are as follows: Step S1: Raw material preparation: 500 grams of walnut kernels are placed in a cleaning tank and thoroughly cleaned with clean water to remove dust and impurities on the surface; Step S2: low temperature extraction, adding 750 g of crushed walnut particles and 3000 ml of a mixed solvent of ethanol and n-hexane (1:1) in a ratio of 1:4 into an extraction tank; Step S3: Filtration and separation: removing larger solid particles and impurities in the extract through a 75-micron coarse filter to obtain a preliminarily filtered extract; Step S4: solvent recovery, placing the filtered extract in a thin film evaporator, evaporating the solvent at 45°C and vacuum conditions (-0.07MPa), then condensing the evaporated mixed solvent into liquid through a condenser and collecting it in a solvent storage tank, the solvent recovery rate reaches more than 96%, and after solvent recovery, pure walnut butter is obtained; Step S5: refining treatment; Step S6: packaging process; Step S7: Finished product storage: store the packaged walnut butter in a cool and dry environment at a temperature of 15-25°C.

2. The intelligent processing and extraction method of low-temperature extraction walnut butter according to claim 1, characterized in that: The walnuts cleaned in step S1 above need to undergo the following operations: Step S11: Shelling: using a walnut shelling machine or manually knocking, remove the hard shell of the walnut to obtain pure walnut kernels; Step S12: Peeling: Soak the shelled walnut kernels in hot water for 3 minutes, then use a peeling machine to remove the thin skin on the surface of the walnut kernels, and finally rinse them with clean water and drain the water; Step S13: Crushing: Use a crusher to crush the peeled walnut kernels into small particles of 3-5 mm to ensure that the particles are uniform.

3. The intelligent processing and extraction method of low-temperature extraction walnut butter according to claim 1, characterized in that: The solution added to the extraction tank in step S2 as described above needs to be subjected to the following operations: Step S21: Low temperature control: The temperature in the extraction tank is controlled at 4°C through a cooling system, and a stable low temperature environment is maintained; Step S22: stirring and mixing: setting the stirring speed to 90 rpm and the stirring time to 5 hours, and ensuring uniform mixing of the walnut particles and the solvent through the stirring system; Step S23: Standing balance: After stirring, the extract is left standing for 60 minutes to allow the oil and solvent to fully balance.

4. The intelligent processing and extraction method of low-temperature extraction walnut butter according to claim 1, characterized in that: After the primary filtration in step S3 as described above, the initially filtered extract is finely filtered using a 0.2 micron precision filter element to remove fine solid particles.

5. The intelligent processing and extraction method of low-temperature extraction walnut butter according to claim 1, characterized in that: The specific steps of the refining process in step S5 are as follows: Step S51: degumming: adding 4% water, stirring for 20 minutes and then standing to separate, to remove colloid and phospholipids; Step S52: deacidification: neutralization with 0.05N alkaline solution to generate soap stock which is removed by centrifugation; Step S53: Decolorization: add 2.5% activated carbon, stir for 50 minutes and then filter to remove pigments and impurities; Step S54: Deodorization: Heat to 175°C in a distiller and remove odorous components by steam distillation.

6. The intelligent processing and extraction method of low-temperature extraction of walnut butter according to claim 1, characterized in that: The specific steps of the packaging process in step S6 are as follows: Step S61: nitrogen-filled packaging: the refined walnut butter is packaged in a nitrogen-filled environment to prevent oxidation, with a nitrogen flow rate of 50 liters / minute; Step S62: Sealed packaging: Select a metal can as the packaging container to ensure good barrier properties and sealing properties. Step S63: Labeling: Attach product labels, record production date and batch, and store the packaged walnut butter in a cool, dry, light-proof environment at a storage temperature of 15-25°C.

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