Multi-parameter monitoring production process of destearic acid walnut kernel sauce

Abstract

The invention relates to the technical field of food processing, in particular to a multi-parameter monitoring production process of destearic acid walnut kernel sauce. According to the technology, the content of stearic acid is remarkably reduced through scientific pretreatment and processing of the walnut kernels, the stability of the production process and the consistency of the product quality are ensured through a multi-parameter monitoring system, and through the technology, the health value of the walnut kernel sauce is improved, and the production efficiency and the product market competitiveness are also improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a multi-parameter monitoring production process for de-stearic acid walnut kernel paste. Background Art

[0002] Walnut paste occupies an important position in the food industry due to its unique taste, high nutritional value and wide application. As a high-fat food, walnut paste plays an irreplaceable role in healthy diet and special food preparation, especially in the production of baby food, health food and baking industry.

[0003] For example, the document with publication number CN101878892A discloses a walnut kernel edible sauce processing technology. The purpose of the invention of walnut kernel edible sauce processing is to increase the shortage of single variety when people choose edible sauce, which is beneficial to inhibit kidney deficiency and low back pain, lung deficiency and asthma, constipation, empty head swelling, forgetfulness and fatigue, loss of appetite, soreness of waist and knees. The technical scheme of the walnut kernel edible sauce of the present invention is that wheat flour, walnut kernel, soybean, tomato, Panax notoginseng powder, pepper, cinnamon Chinese patent medicine and salt are prepared in a ratio of 50%: 20%: 15%: 8%: 1%: 1%: 1%: 4% to make jujube edible sauce.

[0004] However, in the prior art, the production of walnut kernel paste mainly involves processing walnut kernels into paste by physical pressing or grinding. However, these methods have limited effects in removing stearic acid, resulting in a high content of stearic acid in the final product. At the same time, the traditional production process lacks systematicity in quality control and parameter monitoring, making it difficult to ensure the stability and consistency of the product. Summary of the invention

[0005] 1. Technical issues to be resolved

[0006] In order to solve the above technical problems, the present invention proposes a multi-parameter monitoring production process for de-stearic acid walnut kernel paste.

[0007] (II) Technical solution

[0008] Based on this, the present invention provides the following technical solution: a multi-parameter monitoring production process for de-stearic acid walnut kernel paste, the specific process flow is as follows:

[0009] Step S1: preparing raw materials, selecting high-quality walnut kernels;

[0010] Step S2: washing and peeling;

[0011] Step S3: soaking, using citric acid solution for soaking, the soaking time of walnut kernels in the citric acid solution is 10-12 hours, the soaking time is set and monitored by a time controller, the soaking temperature is controlled at room temperature (20°C-25°C), the temperature of the soaking tank is controlled by a constant temperature device, and a temperature sensor is used to monitor and adjust in real time to keep the soaking temperature stable. The pH value of the soaking solution is: 3.5-4.0, and a pH sensor is used to monitor and automatically adjust in real time to ensure that the acidity of the solution is within the set range;

[0012] Step S4: drain and set aside, place the soaked walnut kernels on a drain rack, drain excess soaking solution, and prepare for the next step of heat treatment;

[0013] Step S5: heat treatment, using a high-temperature steam sterilizer or a drum dryer, with the temperature sensor monitoring and automatically adjusting in real time to keep the equipment temperature within the range of 120°C-125°C; the time is 25-30 minutes, and the heat treatment time is set and monitored by a time controller.

[0014] Step S6: refining, using a high shear homogenizer to perform refining operation, using a frequency conversion controller to adjust the speed of the high shear homogenizer or colloid mill to 6000-7000 rpm, and the refining time is: 15-20 minutes;

[0015] Step S7: blending, adding seasoning and stabilizer for blending, using a high shear mixer, adjusting the stirring speed to 500-1000 rpm by a frequency conversion controller, and stirring for 10-15 minutes;

[0016] Step S8: pasteurization, 85°C for 10-15 minutes, using a temperature controller and sensor to monitor and adjust the temperature of the sterilization equipment in real time;

[0017] Step S9: Packaging, according to the packaging specifications (such as 50 grams, 100 grams, 200 grams, 500 grams, etc.), the sealing temperature is: 150°C-200°C, and the sealing time is set and monitored using a time controller, and the setting range is: 1-3 seconds;

[0018] Step S10: Storage: Store in a cool and dry place;

[0019] Step S11: selling finished products.

[0020] Preferably, the high-quality walnut kernels described in step S1 above are specifically selected as follows:

[0021] Variety requirements: high-quality walnut varieties with strong antioxidant properties and high nutritional content are preferred, such as Xinjiang walnuts, American black walnuts, etc.

[0022] Appearance requirements: The walnut kernel should be full and uniform, with a color of light yellow to light brown, without obvious discoloration, mildew, or insect damage;

[0023] Smell requirements: walnut kernels should have a unique nutty aroma, without any foreign smell, rancid smell, or fermented smell; Freshness requirements: select fresh walnut kernels picked that year, and avoid using walnut kernels that are old, improperly stored, or exposed to the air for a long time;

[0024] Color: The color of the walnut kernel should be natural, without spots, mildew, discoloration or other abnormal phenomena on the surface;

[0025] Texture: The texture of the walnut kernel should be firm and should not be obviously shriveled, soft or too hard;

[0026] Cleanliness: The surface of the walnut kernel should be clean, free of dirt, impurities and other contaminants;

[0027] Fat content: The fat content of walnut kernels should be between 50% and 65%, of which unsaturated fatty acids account for more than 80% of the total fatty acids;

[0028] Protein content: The protein content of walnut kernels should be between 15% and 25% to ensure the nutritional value of the product;

[0029] Mineral content: Walnut kernels should be rich in minerals such as calcium, iron, zinc, magnesium, etc., especially containing higher levels of antioxidants such as vitamin E, carotene, etc.;

[0030] Heavy metals: The content of heavy metals (such as lead, cadmium, mercury, etc.) in walnut kernels should comply with the provisions of GB 2762 "National Food Safety Standard Limits of Contaminants in Food".

[0031] Pesticide residues: Pesticide residues in walnut kernels should comply with the provisions of GB 2763 "National Food Safety Standard Maximum Residue Limits of Pesticides in Foods".

[0032] Microorganisms: The microbial limit of walnut kernels should comply with the requirements of GB 4789 "Food Microbiology Inspection" to ensure that there is no contamination by pathogenic bacteria.

[0033] Temperature: Raw walnut kernels should be stored in a low temperature environment of 10℃-15℃ to prevent fat oxidation and mildew. Humidity: The relative humidity of the storage environment should be controlled between 60%-70% to prevent the walnut kernels from getting damp and deteriorating;

[0034] Ventilation: The storage place should be well ventilated and avoid direct sunlight to prevent the walnut kernels from deteriorating due to high temperature and high humidity environment.

[0035] Preferably, the specific steps of cleaning and peeling as described in step S2 above are as follows:

[0036] Step S21: Screening: Pour the walnut kernels into a screening machine to remove larger impurities, broken shells and unqualified walnut kernels;

[0037] Step S22: air separation: using air separation equipment to further remove light impurities, such as dust and fine broken shells;

[0038] Step S23: Soaking: Put the screened walnut kernels into a stainless steel soaking tank, add clean cold water for soaking, and the soaking time is generally 10-15 minutes to soften the dirt and residue on the surface of the walnut kernels;

[0039] Step S24: stirring: during the soaking process, use a mechanical stirrer or manual stirring to ensure that each walnut kernel is evenly soaked and cleaned;

[0040] Step S25: water washing: putting the soaked walnut kernels into a washing machine and washing them with high-pressure spray water to thoroughly remove dirt, dust and other impurities on the surface;

[0041] Step S26: Repeat rinsing: Depending on the cleaning effect, the rinsing can be repeated 2-3 times to ensure that the surface of the walnut kernel is clean and free of impurities;

[0042] Step S27: rinsing: pouring the washed walnut kernels into a rinsing tank and rinsing them with running water to further remove residual detergent and impurities;

[0043] Step S28: Draining: After rinsing, place the walnut kernels on a stainless steel drain rack to drain excess water; Step S29: Soaking in hot water: Pour the drained walnut kernels into a hot water tank with the water temperature controlled between 80°C and 90°C, and soak for 5-10 minutes to soften the outer skin of the walnut kernels;

[0044] Step S210: Cooling with cold water: quickly pouring the walnut kernels soaked in hot water into a cold water tank to cool them down. The cold water temperature is 10°C-15°C, so that the walnut kernel skin is separated from the kernel;

[0045] Step S211: Peeling equipment: put the walnut kernels cooled by cold water into a mechanical peeling machine, and remove the outer skin of the walnut kernels through the friction of the rotating brush and the drum;

[0046] Step S212: separation of husk and kernel: during the peeling process, the husk is separated from the walnut kernel by a vibrating screen or a wind separation device to ensure that the husk and kernel are separated cleanly;

[0047] Step S213: putting the peeled walnut kernels into the cleaning machine again and washing them with high-pressure water to remove dandruff and impurities that may remain during the peeling process;

[0048] Step S214: Rinse and drain: After rinsing, place on a stainless steel drain rack to drain excess water and prepare for the next process.

[0049] Preferably, the specific preparation steps and formula of the soaking process described in step S2 above are as follows:

[0050] Soaking solution formula: Citric acid: used as the main degreasing agent to help remove stearic acid in walnut kernels; Water: used as a solvent to prepare citric acid solution; Auxiliary materials (optional, added as needed): Disodium ethylenediaminetetraacetic acid (EDTA-2Na): enhances the chelating effect of metal ions and further improves the degreasing effect; Antioxidants: such as ascorbic acid (vitamin C), to prevent walnut kernels from oxidizing and discoloring during the soaking process; Food-grade disinfectant:

[0051] Ensure the hygiene of the solution and prevent microbial contamination;

[0052] Preparation steps: weigh the required citric acid, EDTA-2Na, antioxidants and other auxiliary materials according to the formula; dissolve citric acid: add the weighed citric acid into a container, add an appropriate amount of purified water (generally prepared at a weight ratio of 1:10, i.e., 1 kg of citric acid is added to 10 liters of water), and stir until completely dissolved.

[0053] Add auxiliary materials:

[0054] If using EDTA-2Na, add it in proportion and stir until completely dissolved.

[0055] If using antioxidant, add in proportion and stir well.

[0056] If food-grade disinfectant is required, add it at the specified concentration and stir evenly.

[0057] Adjust pH: Use a pH meter to measure the pH of the solution and ensure that the pH of the soaking solution is between 3.5 and 4.0. If the pH is too high or too low, you can adjust it by adding citric acid or water;

[0058] Add water to the specified volume: Add pure water to the specified volume, ensure that the solution concentration meets the requirements, and finally stir evenly. Use a filter or filter cloth to filter the prepared soaking solution to remove insoluble particles and impurities in the solution. Pour the prepared soaking solution into a clean storage tank and seal it for storage. The solution should be stored in a cool and dry place, avoiding direct sunlight and high temperature.

[0059] Preferably, the specific steps of refining as described in step S6 above are as follows:

[0060] Step S61: Pre-treating walnut kernels: placing the heat-treated and cooled walnut kernels into a storage tank for refining.

[0061] Step S62: Adjusting ingredients: As needed, appropriate amount of water or other liquids may be added to adjust the concentration of the walnut kernel paste.

[0062] Step S63: Start the equipment: Turn on the refining equipment, set the refining time between 5-20 minutes, require the particle size to be below 20 microns, and the rotation speed should be controlled between 3000-8000 rpm.

[0063] Step S64: Uniform feeding: Pour the walnut kernels evenly into the feed port to ensure uniform and continuous feeding and avoid excessive feeding causing equipment blockage.

[0064] Step S65: Refining operation: During the operation of the equipment, observe the refining effect to ensure that the walnut kernel slurry is uniform and fine. If the particles are found to be large or uneven, adjust the speed or repeat the refining.

[0065] Step S66: Discharging: After the refining is completed, the walnut kernel slurry is collected into a slurry storage tank through the discharging port.

[0066] Step S67: Filtration: If necessary, the ground walnut kernel slurry can be filtered to remove any remaining particles and impurities.

[0067] Preferably, the selection and addition method of the specific seasonings prepared as described in step S7 above are as follows: basic seasoning: salt: used to enhance the basic flavor of the walnut kernel paste and adjust the saltiness; sugar: used to increase the sweetness and balance the natural bitterness of the walnut kernels, commonly used are white sugar, palm sugar or honey;

[0068] Flavor seasoning: Spices: such as black pepper, white pepper, chili powder, ginger powder, garlic powder, etc., are used to add flavor layers and enrich the taste. Vanilla: such as vanilla extract, cinnamon powder, cardamom powder, etc., are used to add unique aroma and flavor;

[0069] Healthy seasoning: Vegetable oils: such as olive oil and linseed oil, used to increase unsaturated fatty acids, improve nutritional value and taste smoothness; fruit and vegetable powders: such as carrot powder and spinach powder, used to increase nutritional content and color. Low sodium salt: used for products that reduce salt demand, reduce sodium content, in line with the trend of healthy diet. Preservatives and antioxidants (select as needed), citric acid: natural antioxidant, used to prevent walnut paste from oxidation and deterioration. Vitamin E: natural antioxidant, extends the shelf life of the product.

[0070] Preferably, the adding method is as follows:

[0071] Dissolving seasonings: Sugar and salt: First dissolve sugar and salt in an appropriate amount of warm water, making sure they are completely dissolved to avoid any particles remaining. Spices and herbs: Spice and vanilla powder can be added directly to the walnut paste and stirred evenly; if using liquid flavors, dilute with a small amount of water before adding.

[0072] Seasoning addition steps: Basic seasoning: First add the dissolved sugar and salt solution, stir well to ensure that the basic salty and sweet flavors are evenly distributed. Flavor seasoning: As needed, gradually add spices and vanilla powder, stir well, observe and taste the flavor changes, and adjust appropriately. Healthy seasoning: Add vegetable oil and fruit and vegetable powder, stir well to ensure that the seasoning is evenly distributed and improve the nutritional value of the product. Antiseptic and antioxidant: Finally, add preservatives and antioxidants, stir well to ensure the shelf life and stability of the product.

[0073] Then use a high shear mixer or homogenizer to stir to ensure that the seasoning is evenly distributed in the walnut kernel paste. The general stirring time is 10-15 minutes. The specific time is adjusted according to the equipment and batch size to ensure that the seasoning is fully mixed.

[0074] Preferably, the method for selecting and adding the stabilizer in step S7 above is as follows:

[0075] Choice of stabilizer: Guar gum: a natural plant polysaccharide with good thickening and stabilizing effects; Xanthan gum: has excellent thickening, emulsifying and stabilizing properties, widely used in the food industry; Carrageenan: a natural polysaccharide extracted from seaweed, with good gelling and thickening effects; Pectin: a natural polysaccharide extracted from fruit, often used for thickening and stabilizing foods such as jams and jellies; Guar gum and xanthan gum mixture: this combination can provide better thickening and stabilizing effects, while improving the taste; Carrageenan and pectin mixture: this combination can enhance gel strength and thermal stability, suitable for heat-treated products;

[0076] The method of adding stabilizer is as follows:

[0077] Water dissolution: Add the stabilizer to a proper amount of warm water in proportion, stir evenly to ensure complete dissolution and avoid the formation of lumps. Dissolution temperature: generally between 40℃-60℃. Too high or too low water temperature will affect the dissolution effect.

[0078] Uniform addition: While stirring, gradually add the dissolved stabilizer solution into the walnut kernel paste to ensure uniform distribution. Mixing equipment: Use a high shear mixer or homogenizer to stir to ensure that the stabilizer and walnut kernel paste are fully mixed.

[0079] (III) Beneficial effects

[0080] Compared with the prior art, the present invention provides a multi-parameter monitoring production process for de-stearic acid walnut kernel paste, which has the following beneficial effects:

[0081] The invention discloses a multi-parameter monitoring production process for de-stearic acid walnut kernel paste, which significantly reduces the stearic acid content by scientifically pretreating and processing the walnut kernels, and ensures the stability of the production process and the consistency of product quality through a multi-parameter monitoring system. The technology of the invention not only improves the health value of the walnut kernel paste, but also improves the production efficiency and the market competitiveness of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] Figure 1 It is a production process flow chart of the present invention. DETAILED DESCRIPTION

[0083] 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.

[0084] See also Figure 1 , a multi-parameter monitoring production process for de-stearic acid walnut paste, specifically including the following embodiments:

[0085] Example 1

[0086] The specific production process of de-stearic acid walnut paste includes the operation steps, parameter settings and precautions of each link. The following are the specific implementation steps:

[0087] 1. Prepare raw materials and choose high-quality walnut kernels:

[0088] We use Xinjiang walnuts, which are plump in appearance and free of mildew and insects.

[0089] Net weight: 5 kg.

[0090] Cleansing and peeling:

[0091] Pour the walnut kernels into a screening machine to remove large impurities and broken shells.

[0092] Use a high-pressure spray cleaner to thoroughly wash the walnut kernels to remove any dirt and dust from the surface.

[0093] Soak in 80℃ hot water for 10 minutes for hot water peeling, then cool down with cold water.

[0094] 2. Soaking, soaking solution preparation:

[0095] Prepare a citric acid solution (pH = 3.5) by adding 0.5 kg of citric acid to 10 liters of water.

[0096] Ethylenediaminetetraacetic acid disodium (EDTA-2Na) can be optionally added in an amount of 0.05 kg as an auxiliary material to enhance the degreasing effect.

[0097] Soaking operation: Soak the walnut kernels in citric acid solution for 12 hours. Stir the soaking solution regularly to ensure that the walnut kernels are evenly soaked.

[0098] 3. Heat treatment, heat treatment equipment selection: choose a high-temperature steam sterilizer, which has precise temperature control and uniform heating. Heat treatment operation: preheat the equipment to 120℃, put the drained walnut kernels into the equipment, and heat treat for 30 minutes.

[0099] 4. Refining, refining equipment: use high shear homogenizer.

[0100] Refining operation: Add the heat-treated walnut kernels into a high shear homogenizer, add an appropriate amount of warm water (about 2 liters), set the refining time to 15 minutes, and the speed to 6000 rpm to ensure that the slurry is fine and uniform.

[0101] 5. Preparation, selection and addition of seasonings: Add 0.1 kg of salt, 0.3 kg of white sugar, and 0.2 kg of olive oil, and use a high shear mixer to stir for 10 minutes to ensure that the seasoning is evenly distributed.

[0102] Use of stabilizer: Add dissolved guar gum solution (0.05 kg guar gum dissolved in 1 liter of warm water) and continue stirring evenly.

[0103] 6. Sterilization, pasteurization: The sterilization temperature is set to 85°C, the sterilization time is set to 15 minutes, and it is quickly cooled to room temperature after sterilization.

[0104] 7. Packaging, packaging material selection: Choose 300g glass bottle, which has excellent moisture and oxygen proof properties.

[0105] Packaging operation: Fill the sterilized walnut kernel paste into glass bottles and seal the bottle caps.

[0106] Label attachment: Attach a label to the bottle, indicating the product name, ingredients, production date, shelf life and other information.

[0107] 8. Storage, Storage conditions: Store the packaged walnut paste in a cool and dry place, the temperature is controlled at 15℃-25℃, avoid direct sunlight and high temperature.

[0108] Shelf life: Under the above storage conditions, the product shelf life is 12 months.

[0109] Product testing, sensory testing: Color: light yellow and uniform; Texture: delicate and without granularity; Flavor: has the unique aroma of walnut kernels and a pure taste.

[0110] Physical and chemical testing: Stearic acid content: significantly reduced, in line with national food safety standards; Microbiological indicators: in line with the requirements of GB4789 "Food Microbiology Inspection", no pathogenic bacteria contamination.

[0111] Nutritional component detection: Fat content: reduced to below 40%, of which unsaturated fatty acids account for more than 80% of the total fatty acids; Protein content: maintained between 15%-25%; Minerals: rich in calcium, iron, zinc and other minerals.

[0112] Through the above process, high-quality de-stearic acid walnut kernel paste is successfully prepared, which has high nutritional value and good market prospects.

[0113] Example 2

[0114] Example 2 introduces another production process of de-stearic acid walnut kernel paste, focusing on optimizing some process steps to improve production efficiency and product quality.

[0115] 1. Raw material preparation: Select high-quality walnut kernels: Select high-quality American black walnuts, full in appearance, free of mold and insects, net weight: 10 kg.

[0116] Cleaning and peeling: Use air separation equipment to remove large impurities and broken shells, use a high-pressure spray cleaning machine to thoroughly clean the walnut kernels, remove surface dirt and dust, soak them in 90°C hot water for 5 minutes, peel them with hot water, and then quickly cool them down with cold water.

[0117] 2. Soaking, soaking solution preparation: prepare citric acid solution (pH = 3.8), add 1 kg of citric acid in 20 liters of water, add disodium ethylenediaminetetraacetic acid (EDTA-2Na), the amount is 0.1 kg, to enhance the degreasing effect.

[0118] Soaking operation: Soak the walnut kernels in citric acid solution for 10 hours, stirring every 2 hours to ensure that the walnut kernels are evenly soaked.

[0119] 3. Heat treatment, heat treatment equipment selection: Choose a drum dryer to ensure that the walnut kernels are evenly turned and heated.

[0120] Heat treatment operation: preheat the equipment to 125℃, put the drained walnut kernels into the equipment and perform heat treatment for 25 minutes.

[0121] 4. Grinding, grinding equipment: choose colloid mill. Grinding operation: add the heat-treated walnut kernels into the colloid mill, add an appropriate amount of warm water (about 3 liters), and set the grinding time to 20 minutes to ensure that the slurry is fine and uniform.

[0122] 5. Preparation, selection and addition of seasonings: Add 0.2 kg of salt, 0.4 kg of palm sugar, and 0.3 kg of linseed oil, and use a high shear mixer to stir for 15 minutes to ensure that the seasonings are evenly distributed.

[0123] Use of stabilizer: Add dissolved xanthan gum solution (0.1 kg xanthan gum dissolved in 2 liters of warm water) and continue stirring evenly.

[0124] 6. Sterilization, high temperature sterilization method: the sterilization temperature is set to 121°C, the sterilization time is set to 20 minutes, and it is quickly cooled to room temperature after sterilization.

[0125] 7. Packaging, packaging material selection: Choose 500g PET plastic bottle, which has good moisture and oxygen resistance. Packaging operation: Fill the sterilized walnut paste into the plastic bottle and seal the bottle cap.

[0126] Label attachment: Attach a label to the bottle, indicating the product name, ingredients, production date, shelf life and other information.

[0127] 8. Storage

[0128] Storage conditions: Store the packaged walnut paste in a low temperature and dry place, control the temperature at 0℃-10℃, avoid direct sunlight and high temperature. Shelf life: Under the above storage conditions, the shelf life of the product is 18 months. Product testing sensory testing: Color: light brown and uniform. Texture: delicate and non-granular. Flavor: has the unique aroma of walnut kernels and rich taste. Physical and chemical testing: Stearic acid content: significantly reduced, in line with national food safety standards. Microbiological indicators: in line with the requirements of GB 4789 "Food Microbiology Inspection", no pathogenic bacteria contamination.

[0129] Nutritional component detection: Fat content: reduced to less than 35%, of which unsaturated fatty acids account for more than 85% of the total fatty acids. Protein content: maintained between 18%-28%. Minerals: rich in calcium, iron, zinc and other minerals.

[0130] Example 3

[0131] Example 3 introduces another production process of stearic acid-free walnut kernel paste, focusing on further optimizing the process flow, improving product quality and production efficiency, and using different additives and packaging forms to meet different market demands.

[0132] 1. Raw material preparation, select high-quality walnut kernels: Select high-quality Xinjiang walnuts, which are full in appearance, free of mold and insects. Net weight: 8 kg.

[0133] Cleaning and peeling: Use wind sorting equipment to remove large impurities and broken shells. Use a high-pressure spray cleaning machine to thoroughly clean the walnut kernels and remove surface dirt and dust. Soak in 85°C hot water for 8 minutes to peel the kernels, then quickly cool them down with cold water.

[0134] 2. Soaking, soaking solution preparation: prepare citric acid solution (pH=3.7), add 0.75 kg of citric acid to 15 liters of water. Add 0.075 kg of disodium ethylenediaminetetraacetic acid (EDTA-2Na) to enhance the degreasing effect.

[0135] Soaking operation: Soak the walnut kernels in the citric acid solution for 8 hours. Stir every 2 hours to ensure that the walnut kernels are evenly soaked.

[0136] 3. Heat treatment, heat treatment equipment selection: Choose a high-temperature steam sterilizer to ensure that the walnut kernels are evenly heated.

[0137] Heat treatment operation: Preheat the equipment to 120°C. Put the drained walnut kernels into the equipment for heat treatment for 30 minutes.

[0138] 4. Refining, refining equipment: use high shear homogenizer.

[0139] Refining operation:

[0140] Add the heat-treated walnut kernels into a high shear homogenizer, add an appropriate amount of warm water (about 2.5 liters), set the grinding time to 15 minutes, and the speed to 7000 rpm to ensure that the slurry is fine and uniform.

[0141] 5. Mixing, seasoning selection and addition: Add 0.15 kg salt, 0.25 kg honey, and 0.25 kg coconut oil. Use a high shear mixer to stir for 15 minutes to ensure that the seasoning is evenly distributed.

[0142] Use of stabilizer: Add dissolved carrageenan solution (0.075 kg carrageenan dissolved in 1.5 liters of warm water) and continue to stir evenly.

[0143] 6. Sterilization, ultra-high temperature instantaneous sterilization (UHT) method: the sterilization temperature is set to 135°C. The sterilization time is set to 3 seconds. After sterilization, it is quickly cooled to room temperature.

[0144] 7. Packaging, packaging material selection: Choose a 200g aluminum foil bag, which has excellent moisture and oxygen resistance. Packaging operation: Fill the sterilized walnut paste into the aluminum foil bag and seal the bag. Label attachment: Attach a label to the bag, indicating the product name, ingredients, production date, shelf life and other information.

[0145] 8. Storage

[0146] Storage conditions: Store the packaged walnut paste in a cool and dry place at a temperature between 0℃ and 10℃, avoiding direct sunlight and high temperature.

[0147] Shelf life: Under the above storage conditions, the product shelf life is 24 months.

[0148] Product testing, sensory testing: Color: light yellow and uniform. Texture: fine and without granularity. Flavor: has the unique aroma of walnut kernels and sweet taste.

[0149] Physical and chemical testing: Stearic acid content: significantly reduced, in line with national food safety standards. Microbiological indicators: in line with the requirements of GB4789 "Food Microbiology Inspection", no pathogenic bacteria contamination.

[0150] Nutritional component detection: Fat content: reduced to less than 38%, of which unsaturated fatty acids account for more than 83% of the total fatty acids. Protein content: maintained between 17%-27%. Minerals: rich in calcium, iron, zinc and other minerals.

[0151] In the process of producing stearic acid-free walnut paste, the removal effect of stearic acid is an important indicator to measure the success of the process. Through scientific processing steps, including soaking, heat treatment, grinding and sterilization, the stearic acid content in walnut kernels can be effectively reduced and the health value of the product can be improved. The following is a detailed analysis of the effect of stearic acid removal:

[0152] Principle of de-stearic acid, soaking and degreasing: Soaking in citric acid solution: Citric acid can dissolve and remove stearic acid in walnut kernels by lowering the pH value. During the soaking process, citric acid and stearic acid react chemically to generate soluble salts, thereby achieving the degreasing effect. Use of EDTA-2Na: As a chelating agent, EDTA-2Na can enhance the chelation of metal ions and further improve the degreasing effect.

[0153] Thermal degreasing: High temperature treatment: Through high temperature heating, the solubility and fluidity of stearic acid are increased, further facilitating its separation from the walnut kernel. Thermal treatment can also destroy the molecular structure of stearic acid, making it easier to remove. Steam and drum drying: Using steam or drum drying equipment to accelerate the dissolution and separation process of stearic acid and ensure the degreasing effect.

[0154] Refining and homogenization: High shear homogenization: During the refining process, the particles of stearic acid are refined and evenly distributed in the slurry through the action of high shear force, which is conducive to further degreasing and subsequent processing.

[0155] Colloid mill: Utilize the efficient grinding effect of the colloid mill to thoroughly disperse and remove the stearic acid to ensure a fine and uniform slurry.

[0156] Experimental data analysis,Experimental conditions: Sample: 5 kg of high-quality walnut kernels were selected and processed with different processes. Detection method: Gas chromatography (GC) was used to detect the stearic acid content.

[0157] Degreasing effect comparison:

[0158] Untreated sample: stearic acid content 6.5%.

[0159] After treatment in Example 1: the stearic acid content was reduced to 2.0%.

[0160] After treatment in Example 2: the stearic acid content was reduced to 1.8%.

[0161] After treatment in Example 3: the stearic acid content was reduced to 1.5%.

[0162] Data analysis: Soaking time and pH value: Soaking time and pH value of citric acid solution have significant effects on the removal of stearic acid. Longer soaking time and lower pH value solution can more effectively remove stearic acid. Heat treatment temperature and time: High temperature heat treatment (such as 120℃, 30 minutes) can significantly reduce the content of stearic acid, but too high temperature or too long time may affect the nutritional content and taste of walnut kernels.

[0163] Refining fineness: High shear homogenization and colloid milling can effectively improve the homogeneity of the slurry and further reduce the stearic acid content.

[0164] Results and Conclusions: Significantly reduce the content of stearic acid: Through scientific soaking, heat treatment and refining process, the content of stearic acid in walnut kernels is significantly reduced. The experimental results show that the treatment effect of Example 3 is the best, and the content of stearic acid is reduced to 1.5%.

[0165] Process stability: Multiple experimental verifications have shown that the optimized process can stably reduce the stearic acid content and ensure consistent quality of each batch of products.

[0166] Nutrient retention: While removing stearic acid, the optimized process retains the unsaturated fatty acids, proteins, vitamins, minerals and other nutrients in the walnut kernel as much as possible, thereby enhancing the health value of the product.

[0167] Product market competitiveness: Through the effective de-stearic acid process, the walnut kernel paste produced not only has a lower saturated fatty acid content, but also better meets consumers' demand for healthy food and has strong market competitiveness. In summary, through a scientific and reasonable process, stearic acid in walnut kernels can be effectively removed, and the health value and market competitiveness of the product can be improved. These data and analysis results provide strong technical support for subsequent production.

[0168] In the production process of destearicated walnut paste, in addition to effectively removing stearic acid, it is also crucial to retain and enhance the nutritional content of the product. The following is a detailed analysis of the nutritional content of the product, including the content of the main nutrients and their health benefits.

[0169] Nutrient component detection experimental method: The sample was taken from the final product of Example 3. The detection methods include high performance liquid chromatography (HPLC), gas chromatography (GC), Kjeldahl nitrogen determination method, etc.

[0170] Main nutrients: Unsaturated fatty acids: Detected by gas chromatography (GC). Protein: Detected by Kjeldahl nitrogen determination. Vitamins and minerals: Detected by high performance liquid chromatography (HPLC) and atomic absorption spectrometry (AAS).

[0171] Nutritional analysis results

[0172] Unsaturated fatty acids:

[0173] Total fat content: 38%;

[0174] Unsaturated fatty acids: 31.5%;

[0175] Omega-3 fatty acids: 4.2%

[0176] Omega-6 fatty acids: 19.8%

[0177] Monounsaturated fatty acids (MUFA): 7.5%;

[0178] Health Benefits:

[0179] Unsaturated fatty acids help lower low-density lipoprotein (LDL) cholesterol in the blood and reduce the risk of cardiovascular disease.

[0180] Omega-3 fatty acids have anti-inflammatory properties and support heart health and brain function.

[0181] Omega-6 fatty acids contribute to healthy and normal skin growth when consumed in moderation.

[0182] Protein: Protein content: 22%

[0183] Health Benefits: Protein is fundamental to the repair and regeneration of cells and tissues in the body, supports muscle growth and immune function. Provides essential amino acids to promote overall health.

[0184] Vitamins: Vitamin E: 5.8 mg / 100 g;

[0185] Vitamin B6: 0.4mg / 100g;

[0186] Folic acid: 45 μg / 100g;

[0187] Health Benefits: Vitamin E has antioxidant properties, protecting cells from free radical damage.

[0188] Vitamin B6 plays an important role in protein metabolism and nerve function.

[0189] Folic acid supports cell division and DNA synthesis and is especially important for pregnant women.

[0190] Minerals: Calcium: 120mg / 100g;

[0191] Iron: 3.5 mg / 100 g;

[0192] Magnesium: 140 mg / 100 g;

[0193] Zinc: 2.8 mg / 100 g;

[0194] Health Benefits: Calcium is key to healthy bones and teeth and supports nerve conduction and muscle function.

[0195] Iron is a major component of hemoglobin, preventing anemia and supporting immune function.

[0196] Magnesium is involved in over 300 enzyme reactions and supports muscle and nerve function.

[0197] Zinc plays an important role in immune function, protein synthesis and wound healing.

[0198] Dietary fiber: Dietary fiber content: 6.5%

[0199] Health Benefits: Dietary fiber helps maintain a healthy digestive system and prevents constipation.

[0200] Helps with weight management by increasing satiety.

[0201] in conclusion

[0202] Through scientific and reasonable production technology, stearic acid-free walnut paste not only effectively removes stearic acid, but also retains and enhances rich nutrients, and has high health value. The specific analysis is as follows:

[0203] High unsaturated fatty acid content: The unsaturated fatty acid content in walnut butter is as high as 31.5%, including important omega-3 and omega-6 fatty acids, which can significantly reduce the risk of cardiovascular disease and support overall health.

[0204] Rich in protein: With a protein content of 22%, it provides the essential amino acids needed by the human body, which helps with muscle repair, immune function and cell health.

[0205] Multivitamins and Minerals: Products are fortified with vitamin E, vitamin B6 and folic acid, as well as minerals such as calcium, iron, magnesium and zinc to support a variety of health needs, including bone health, immune function and nervous system health.

[0206] Dietary Fiber: With 6.5% dietary fiber, it helps with digestive health and weight management.

[0207] The production process of de-stearic acid walnut paste significantly improves the quality and health value of the product through scientific and reasonable technical means. The following are the main technical advantages of the invention: 1. Effective stearic acid removal technology. Soaking process optimization: By optimizing the pH value and soaking time of the soaking solution, the efficient removal of stearic acid is ensured. Disodium ethylenediaminetetraacetic acid (EDTA-2Na) is added as an auxiliary material to enhance the degreasing effect and further improve the removal rate of stearic acid.

[0208] Improved heat treatment process: Advanced heat treatment technologies such as high-temperature steam sterilization and drum drying are used to effectively decompose and remove stearic acid. Precise control of heat treatment temperature and time ensures that the nutrients of walnut kernels are retained to the maximum extent while removing stearic acid.

[0209] 2. Efficient pulping technology, high shear homogenization and colloid mill equipment: High shear homogenizer and colloid mill equipment are used to make the walnut kernel pulp more delicate and uniform, improving the taste and texture of the product. The speed and time control during the pulping process are precise to ensure product consistency and high quality.

[0210] Scientific addition of stabilizers and seasonings: Use natural stabilizers such as guar gum and xanthan gum to improve the texture and stability of the product. Add natural seasonings (such as honey and coconut oil) and healthy oils (such as linseed oil and olive oil) to enhance the flavor and nutritional value of the product.

[0211] 3. Innovative sterilization technology and application of multiple sterilization methods: Use multiple sterilization methods such as pasteurization, high temperature sterilization and ultra-high temperature instantaneous sterilization (UHT) to ensure the microbial safety of the product. According to the needs of different production links, flexibly select the appropriate sterilization method to optimize the sterilization effect.

[0212] Precise control of sterilization parameters: Ensure the effectiveness and safety of the sterilization process through precise control of temperature, time and pressure. Monitor and adjust sterilization parameters in real time to avoid the impact of over-sterilization on product nutrition and flavor.

[0213] 4. Comprehensive monitoring system, multi-parameter monitoring system: A multi-parameter monitoring system is used to monitor and control the key parameters of each production link (such as temperature, pH value, time, flow and pressure) in real time to ensure that the production process is stable and controllable. The automatic data acquisition and analysis system generates detailed production reports and data curves to support process optimization and quality traceability.

[0214] Automated production control: Use PLC and central control unit to realize automated control of the production process, improve production efficiency and product consistency. The human-machine interface (HMI) provides a friendly operation interface, which is convenient for operators to monitor and adjust production parameters in real time.

[0215] 5. Nutritional value and health advantages, reducing saturated fatty acid content: effectively removing stearic acid from walnut kernels, significantly reducing the saturated fatty acid content of the product, in line with the needs of a healthy diet. High unsaturated fatty acid content (such as ω-3 and ω-6 fatty acids) has a positive effect on cardiovascular health and anti-inflammatory.

[0216] Rich in nutrients: It retains high-quality protein, vitamins (such as vitamin E, B6 and folic acid) and minerals (such as calcium, iron, magnesium and zinc) in walnut kernels, providing comprehensive nutritional support. Natural antioxidants are added to extend the shelf life of the product and enhance health benefits.

[0217] 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. A multi-parameter monitoring production process for de-stearic acid walnut paste, characterized in that: The specific process is as follows: Step S1: preparing raw materials, selecting high-quality walnut kernels; Step S2: washing and peeling; Step S3: soaking, using citric acid solution for soaking, the soaking time of walnut kernels in the citric acid solution is 10-12 hours, the soaking time is set and monitored by a time controller, the soaking temperature is controlled at room temperature (20°C-25°C), the temperature of the soaking tank is controlled by a constant temperature device, and a temperature sensor is used to monitor and adjust in real time to keep the soaking temperature stable. The pH value of the soaking solution is: 3.5-4.0, and a pH sensor is used to monitor and automatically adjust in real time to ensure that the acidity of the solution is within the set range; Step S4: drain and set aside, place the soaked walnut kernels on a drain rack, drain excess soaking solution, and prepare for the next step of heat treatment; Step S5: heat treatment, using a high-temperature steam sterilizer or a drum dryer, with the temperature sensor monitoring and automatically adjusting in real time to keep the equipment temperature within the range of 120°C-125°C; the time is 25-30 minutes, and the heat treatment time is set and monitored by a time controller. Step S6: refining, using a high shear homogenizer to perform refining operation, using a frequency conversion controller to adjust the speed of the high shear homogenizer or colloid mill to 6000-7000 rpm, and the refining time is: 15-20 minutes; Step S7: blending, adding seasoning and stabilizer for blending, using a high shear mixer, adjusting the stirring speed to 500-1000 rpm by a frequency conversion controller, and stirring for 10-15 minutes; Step S8: pasteurization, 85°C for 10-15 minutes, using a temperature controller and sensor to monitor and adjust the temperature of the sterilization equipment in real time; Step S9: Packaging, according to the packaging specifications (such as 50 grams, 100 grams, 200 grams, 500 grams, etc.), the sealing temperature is: 150°C-200°C, and the sealing time is set and monitored using a time controller, and the setting range is: 1-3 seconds; Step S10: Storage: Store in a cool and dry place; Step S11: selling finished products.

2. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 1, characterized in that: The high-quality walnut kernels described in step S1 above are specifically selected as follows: Variety requirements: High-quality walnut varieties with strong antioxidant properties and high nutritional content are preferred.

3. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 1, characterized in that: The specific steps of cleaning and peeling as described in step S2 above are as follows: Step S21: Screening: Pour the walnut kernels into a screening machine to remove larger impurities, broken shells and unqualified walnut kernels; Step S22: air separation: using air separation equipment to further remove light impurities, such as dust and fine broken shells; Step S23: Soaking: Put the screened walnut kernels into a stainless steel soaking tank, add clean cold water for soaking, and the soaking time is generally 10-15 minutes; Step S24: stirring: during the soaking process, use a mechanical stirrer or manual stirring; Step S25: water washing: putting the soaked walnut kernels into a washing machine and washing them with high-pressure spray water; Step S26: Repeat rinsing: The rinsing may be repeated 2-3 times depending on the cleaning effect; Step S27: rinsing: pouring the washed walnut kernels into a rinsing tank and rinsing them with running water; Step S28: Draining: After rinsing, place the walnut kernels on a stainless steel drain rack to drain excess water; Step S29: Soaking in hot water: pour the drained walnut kernels into a hot water tank, control the water temperature between 80°C and 90°C, and soak for 5-10 minutes to soften the outer skin of the walnut kernels; Step S210: Cooling with cold water: quickly pouring the walnut kernels soaked in hot water into a cold water tank to cool them down. The cold water temperature is 10°C-15°C, so that the walnut kernel skin is separated from the kernel; Step S211: peeling equipment: putting the walnut kernels cooled by cold water into a mechanical peeling machine to remove the outer skin of the walnut kernels; Step S212: separation of walnut kernels: during the peeling process, the peeled walnut kernels are separated from the walnut kernels by a vibrating screen or a wind separation device; Step S213: putting the peeled walnut kernels into the cleaning machine again and washing them with high-pressure water to remove dandruff and impurities that may remain during the peeling process; Step S214: Rinse and drain: After rinsing, place on a stainless steel drain rack to drain excess water and prepare for the next process.

4. The multi-parameter monitoring production process of de-stearic acid walnut paste according to claim 1, characterized in that: The specific preparation steps and formula of the soaking process described in step S2 above are as follows: Soaking solution formula: citric acid; water; disodium ethylenediaminetetraacetic acid (EDTA-2Na); antioxidant; food grade disinfectant; Preparation steps: weigh the required citric acid, EDTA-2Na, antioxidants and other excipients according to the formula; Dissolve citric acid: add the weighed citric acid into a container, add an appropriate amount of purified water (generally prepared at a weight ratio of 1:10, i.e. 1 kg of citric acid is added to 10 liters of water), and stir until completely dissolved; Add auxiliary materials: If using EDTA-2Na, add it in proportion and stir until completely dissolved; If using antioxidants, add them in proportion and stir evenly; If food-grade disinfectant is needed, add it according to the specified concentration and stir evenly; Adjust pH: Use a pH meter to measure the pH of the solution and make sure the pH of the soaking solution is between 3.5-4.0; Add water to the specified volume: Add pure water to the specified volume, ensure that the solution concentration meets the requirements, and finally stir evenly. Use a filter or filter cloth to filter the prepared soaking solution to remove insoluble particles and impurities in the solution. Pour the prepared soaking solution into a clean storage tank and seal it for storage. The solution should be stored in a cool and dry place, avoiding direct sunlight and high temperature.

5. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 1, characterized in that: The specific steps of refining as described in step S6 above are as follows: Step S61: pre-treating walnut kernels: placing the heat-treated and cooled walnut kernels into a storage tank for refining; Step S62: Adjusting ingredients: as needed, adding an appropriate amount of water or other liquid to adjust the concentration of the walnut kernel slurry; Step S63: Start the equipment: start the refining equipment, set the refining time between 5-20 minutes, require the particle size to be below 20 microns, and control the speed between 3000-8000 rpm; Step S64: uniform feeding: pour the walnut kernels evenly into the feed port to ensure uniform and continuous feeding and avoid excessive feeding causing equipment blockage; Step S65: Refining operation: During the operation of the equipment, observe the refining effect to ensure that the walnut kernel slurry is uniform and fine; if the particles are found to be large or uneven, adjust the speed or repeat the refining; Step S66: Discharging: After the refining is completed, the walnut kernel slurry is collected into a slurry storage tank through the discharging port; Step S67: Filtration: If necessary, the ground walnut kernel slurry can be filtered to remove any remaining particles and impurities.

6. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 1, characterized in that: The method of selecting and adding the specific seasonings as described in step S7 above is as follows: Basic seasoning: salt; sugar; Flavor seasoning: spices; vanilla; Healthy seasoning: vegetable oil; fruit and vegetable powder; low sodium salt; preservatives and antioxidants; Citric acid:; Vitamin E.

7. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 6, characterized in that: The adding method is as follows: Dissolving seasonings: Sugar and salt: First dissolve sugar and salt in an appropriate amount of warm water, ensuring that they are completely dissolved to avoid any particles remaining; Spices and vanilla: Spice and vanilla powder can be added directly to the walnut paste and stirred evenly; If using liquid flavors, dilute with a small amount of water before adding; Seasoning addition steps: Basic seasoning: First add the dissolved sugar and salt solution, stir evenly to ensure that the basic salty and sweet taste is evenly distributed; Flavor seasoning: Gradually add spices and vanilla powder, stir evenly, observe and taste the flavor changes, and adjust the amount appropriately; Healthy seasoning: Add vegetable oil and fruit and vegetable powder, stir evenly to ensure that the seasoning is evenly distributed and improve the nutritional value of the product; Antiseptic and antioxidant: Finally add preservatives and antioxidants, stir evenly to ensure the shelf life and stability of the product; Then use a high shear mixer or homogenizer to stir to ensure that the seasoning is evenly distributed in the walnut kernel paste. The general stirring time is 10-15 minutes.

8. The multi-parameter monitoring production process of stearic acid-free walnut paste according to claim 1, characterized in that: The method of selecting and adding the stabilizer as described in step S7 above is as follows: Choice of stabilizer: guar gum; carrageenan; pectin; mixture of guar gum and xanthan gum; mixture of carrageenan and pectin; The method of adding stabilizer is as follows: Water dissolution: Add the stabilizer to a proper amount of warm water according to the proportion, stir evenly to ensure complete dissolution and avoid the formation of lumps. The dissolution temperature is generally between 40℃-60℃; Uniform addition: While stirring, gradually add the dissolved stabilizer solution into the walnut kernel paste to ensure uniform distribution. Mixing equipment: Use a high shear mixer or homogenizer to stir to ensure that the stabilizer and walnut kernel paste are fully mixed.

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