16 results about "Walnut oil" patented technology

This invention relates to the field of vegetable oil production technology and proposes a walnut oil extraction process, comprising the following steps: S1, soaking dried walnut kernel powder in a pretreatment agent solution to obtain pretreated walnut kernel powder; S2, extracting walnut oil from the pretreated walnut kernel powder using an organic solvent extraction method; the pretreatment agent in the pretreatment agent solution includes urea and / or mercaptoethanol. This technical solution solves the problem of low oil yield in organic solvent extraction of walnut oil in related technologies.

This invention discloses a walnut oil-based yogurt with a milk skin and its preparation method, belonging to the field of dairy product technology. The walnut oil-based yogurt contains the following ingredients in parts by weight: 100 parts fresh milk, 3-7 parts walnut oil, 0.5-1.5 parts enzymatically hydrolyzed lecithin, and may also contain 4-8 parts protein powder, 6-10 parts cheese powder, 4-8 parts egg yolk powder, and 5-7 parts white sugar. The preparation method includes: heating the fresh milk and adding protein powder, cheese powder, and other ingredients; heating again and adding the remaining white sugar; emulsifying the walnut oil and lecithin at 55-65℃; homogenizing and sterilizing; cooling to 40-45℃ and inoculating with *Lactobacillus casei* and *Lactococcus lactis* subsp. *lactococcus*; fermenting at 30-35℃ for 10-14 hours, and then refrigerating at 2-6℃ for 16-24 hours to form a milk skin layer. The yogurt prepared by this invention has a unique milk skin layer, a rich taste, and high nutritional value.

This invention relates to the field of infant formula technology, and discloses an infant formula milk powder and its preparation method. The infant formula milk powder is obtained by mixing demineralized whey powder, whey protein powder, fructooligosaccharides, choline chloride, taurine, fat molecule inclusion complex, complex mineral casein phosphopeptide chelate, water-soluble vitamin premix, and fat-soluble vitamin premix. The complex mineral casein phosphopeptide chelate is prepared from casein phosphopeptide, deionized water, sodium hydroxide aqueous solution, vitamin C, calcium citrate, ferrous sulfate, and zinc sulfate. The fat molecule inclusion complex is prepared from β-cyclodextrin, deionized water, walnut oil, docosahexaenoic acid, and anhydrous ethanol. This invention can delay the oxidation of unsaturated fatty acids in infant formula.

1. The name of the design product: packaging box (olive oil, walnut oil, almond oil gift box). 2. The use of the design product: packaging box for olive oil, walnut oil, almond oil products. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. The right view and the left view of each design are symmetrical, and the right view of each design is omitted. 6. Design 1 is designated as the basic design.

This invention relates to DHA algal oil preparation technology, specifically to a water-in-oil microemulsion DHA algal oil, its preparation method, and its application. The method includes the following steps: mixing walnut oil, medium-chain triglycerides, vitamin E, and phospholipids, and heating in a water bath to obtain an oil phase; dissolving DHA algal oil, γ-aminobutyric acid, steviol glycosides, sodium caseinate, xanthan gum, Alpinia oxyphylla, hawthorn, yam, Codonopsis pilosula, bovine spleen peptide, phospholipids, and chicken gizzard lining in purified water and dispersing to obtain an aqueous phase; adding the oil phase to the aqueous phase to form a crude emulsion, and homogenizing to obtain an encapsulated emulsion. Compared with existing technologies, this invention solves the problems of poor stability, poor oxidation resistance, and a noticeable fishy odor in DHA algal oil beverages. The DHA algal oil beverage prepared by this method exhibits excellent thermal stability and freeze-thaw stability; it shows significant tolerance to chemical factors such as acids, alkalis, and salts; and it possesses excellent long-term storage stability.

This application discloses a healthy blended edible oil, characterized by comprising, by weight percentage: 65%-75% organic flaxseed oil, 5%-15% organic millet oil, 5%-15% organic walnut oil, 3%-7% organic hemp seed oil, and 3%-7% organic perilla seed oil. The preparation method of the healthy blended edible oil includes refining the components, mixing them in proportion, stirring at low speed and low temperature until uniformly mixed, adding salt before filtration, then filtering, and finally filling and sealing under aseptic conditions. The healthy blended edible oil and its preparation method described in this application, through reasonable proportioning and scientific processes, can produce a high-quality edible oil that is both healthy and delicious, meeting the growing market demand for healthy diets.

This invention discloses a process for simultaneously preparing walnut oil and walnut dough using a grinding and kneading method, comprising the following steps: Step (1): Grinding walnut kernels into walnut paste with an average particle size range of 0.01mm to 0.25mm; Step (2): Kneading the walnut paste, during which hot water at 35-65℃ is added at 0.025-0.12 times the dry weight of the walnut paste and kneaded for 10-30 minutes. During this process, walnut protein and other substances undergo hydrophilic hydration, hydrolysis, and full cross-linking and aggregation with a small amount of water to form a dough of suitable hardness and simultaneously release liquid oil; Step (3): Performing a simple solid-liquid separation between the solid walnut dough and the liquid walnut oil. The process and equipment are simple, and the resulting walnut oil has a high yield and good quality. It can be obtained as premium or first-grade edible walnut oil without degumming or other refining processes. The resulting walnut dough can be directly shaped into products such as cakes, slices, strips (e.g., noodles, energy bars), balls, puffed foods, and textured foods, with or without the addition of auxiliary materials.

This invention relates to a new solution with natural and pure ingredients that prevents hair loss and promotes hair growth, characterized in that it comprises: a predetermined quantity of astragalus, a predetermined quantity of sage, a predetermined quantity of cloves, a predetermined quantity of pear blossoms, a predetermined quantity of green walnut shells, a predetermined quantity of algae, a predetermined quantity of rosehip root, a predetermined quantity of persimmon, a predetermined quantity of turmeric, a predetermined quantity of bay leaves, and the process step of obtaining plant juice by soaking a predetermined quantity of labada grass (evelik) in a predetermined quantity of hot water, a predetermined quantity of chestnut oil from the obtained plant juice, a predetermined quantity of walnut oil, and the process step of adding a predetermined quantity of sage oil.

The utility model relates to food processing technical field discloses walnut oil low temperature cold extraction equipment, including bottom shell, the inside slide coupling of bottom shell has the motor, the drive end fixed connection of motor has the rotary rod, the top fixed connection of rotary rod has rotary block no.

This invention discloses a fat substitute for ice cream and its preparation method, which relates to the field of food processing technology. The method is as follows: (1) a thermotropic gel is formed by combining modified soybean residue insoluble dietary fiber with soy protein isolate, and then mechanically sheared and broken into microgel particles; (2) the obtained microgel particles are mixed with walnut oil, homogenized at high speed to obtain an emulsion, and then freeze-dried and stirred to obtain an oil gel. The prepared oil gel has a stable structure, does not require the addition of gelling agents, and the raw materials are safe, green, widely available, and inexpensive. Applying the oil gel as a fat substitute to low-fat ice cream not only makes the product have the characteristics of low calories, high quality and high nutrition, but also reduces the content of saturated fatty acids and trans fatty acids in the product, providing a new solution for developing healthier food ingredients and products.

This invention discloses a component detection device for walnut oil production, relating to the field of walnut oil detection technology. It includes a detection box, a homogenizing unit, a detection unit, and a diversion unit. The detection box provides a mounting base for the homogenizing unit, detection unit, and diversion unit. The homogenizing unit homogenizes the walnut oil to be tested. The detection unit detects the moisture content of the walnut oil. The diversion unit diverts substandard walnut oil with excessive moisture content to an external substandard container. During the walnut oil testing process, the homogenizing unit homogenizes the walnut oil to be tested, ensuring the accuracy of the moisture content detection results from the detection unit. When the detection unit detects excessive moisture content, the walnut oil to be tested is considered substandard, and the diversion unit diverts the substandard walnut oil to an external substandard container.

This invention discloses an oil pressing device with walnut kernel shell separation function, relating to the field of walnut oil pressing technology. It includes a base plate, with two rotating mechanisms on the upper side of the base plate and a separation mechanism located between them. A spiral oil pressing device is located on the upper side of the base plate below the separation mechanism, and a collecting mechanism is located on the left side of the base plate. The oil pressing device with walnut kernel shell separation function of this invention drives a first sieve cylinder, a second sieve cylinder, and a protective cylinder to rotate and move up and down simultaneously, thereby crushing the walnuts. Rotation replaces vibration for sieving. The design of the first and second shielding rings prevents strong and weak winds from contacting each other, reducing the probability of fine kernels being blown away. During rotation, a scraper and the outermost spiral conveyor plate scrape the first and second sieve cylinders, reducing walnut kernel adhesion and waste.

This invention relates to a meal replacement shake made from glycosylated modified walnut protein and its preparation method, belonging to the field of food processing technology. The specific method is as follows: walnut meal powder is dissolved in pure water, polysaccharides are added and stirred evenly, and then a wet-heat glycosylation reaction is carried out to obtain a glycosylated modified walnut meal powder solution; the glycosylated modified walnut meal powder solution is mixed evenly with walnut oil, steviol glycosides, xanthan gum and pure water, and then emulsified to obtain a liquid meal replacement shake made from glycosylated modified walnut protein, which is then spray-dried to obtain the meal replacement shake made from glycosylated modified walnut protein. This invention realizes the high added value utilization of walnut meal, and the resulting product has a delicate and smooth texture, rich walnut flavor, balanced nutrition, stable quality, and convenient preparation, meeting the needs of modern consumers for healthy meal replacement foods.

The application belongs to the technical field of fresh-keeping packaging materials, and discloses a degradable edible walnut oil fresh-keeping packaging material, wherein the packaging material is prepared by taking gelatin as a base body, taking dialdehyde polysaccharide and coffee leaf extract as additives, and is used for preparing a packaging material for edible oil and fat which can delay easy oxidation and rancidity; the fresh-keeping packaging material for walnut oil oxidation is verified. The degradable edible packaging material for walnut oil fresh-keeping has excellent water vapor, oxygen and ultraviolet blocking properties and excellent antioxidant properties, and has good mechanical properties and heat sealing properties, can effectively prevent oil and fat in the package from overflowing, and reduce the contact opportunities of the oil and fat in the package with air and light, effectively prevent walnut oil from oxidizing and rancidity, and prolong the shelf life of walnut oil. The packaging material has simple preparation method, low cost and no special equipment requirement, and has great application potential in the field of food packaging.