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Primary walnut pulp and production method thereof

A production method, the technology of walnut pulp, applied in the field of beverages, can solve the problems of unfavorable absorption, uncoordinated ratio of fat and protein, etc., and achieve the effect of improving utilization rate, free of cholesterol, and improving biological activity

Active Publication Date: 2011-08-17
SHANXI FENZHOU YUYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the puree directly processed from walnut kernels has the disadvantages that the proportion of fat and protein is uncoordinated, which is not conducive to human body absorption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1). Preparation of walnut pulp: Accurately weigh 100kg of the selected and de-impured walnut kernels, rinse and drain them with clean water, add 300kg of 50°C pure water, soak for 3 hours, after peeling, add 85°C pure 150kg of water was used for refining, and sheared for 10 minutes under the condition of 2800rpm rotating speed to obtain 250kg of walnut pulp with pure white color and outstanding walnut flavor.

[0021] 2). Enzymolysis: After the above-mentioned walnut pulp is sterilized at 121°C for 10 seconds and cooled to 50°C, add 1000g of pectinase with 30000u / g activity unit and 110g of cellulase with 30000u / g activity unit for enzymolysis , enzymatic hydrolysis for 80 minutes;

[0022] 3). Oil extraction by centrifugation: the above-mentioned 250kg of enzymatically hydrolyzed walnut pulp is separated from walnut oil by a high-speed centrifuge, and 50kg of walnut residue and 51kg of walnut oil are separated from the walnut pulp at a centrifuge speed of 9200rpm; The...

Embodiment 2

[0026] 1). Preparation of walnut pulp

[0027] Accurately weigh 100kg of the selected and de-impured walnut kernels, rinse and drain them with clean water, add 300kg of 50°C pure water, soak for 3 hours, after peeling, add 130kg of 85°C pure water for grinding, and Shearing 10 minutes under 2800rpm rotating speed condition, obtains the walnut pulp 230kg that obtains pure white color and luster, outstanding walnut flavor.

[0028] 2).Enzymolysis

[0029] After the above-mentioned walnut pulp was sterilized at 121°C for 10 seconds and cooled to 50°C, 920g of pectinase with an activity unit of 30000u / g and 110g of cellulase with an activity unit of 30000u / g were added for enzymolysis, and the enzymolysis lasted for 90 minutes;

[0030] 3). Oil extraction by centrifugation: Use a high-speed centrifuge to separate the walnut oil from the above-mentioned 230kg of enzymatically hydrolyzed walnut pulp. Under the condition that the centrifuge speed is 9200rpm, 50kg of walnut residue a...

Embodiment 3

[0034] 1). The preparation and enzymatic hydrolysis methods of walnut pulp are the same as in Example 1.

[0035] 2). Oil extraction by centrifugation: Use a high-speed centrifuge to separate walnut oil from the above 250kg of enzymatically hydrolyzed walnut pulp. Under the condition that the centrifuge speed is 9800rpm, 50kg of walnut residue and 52kg of walnut oil can be separated from the walnut slurry ; The walnut pulp weight after centrifugation is 148kg;

[0036] 3).Secondary enzymatic hydrolysis: sterilize the above-mentioned walnut pulp with walnut oil removed at 121°C for 10 seconds, then cool it down to 55°C, add 986g of alkaline protease with 300,000u / g activity unit, and 800,000u / g papaya with activity unit 368g of protease and 870g of flavor protease with 85000u / g activity units are used for secondary enzymolysis, under these conditions for 160 minutes;

[0037]4).Standardization of walnut pulp: under the condition of stirring, add 352kg of pure water to the abov...

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Abstract

The invention provides primary walnut pulp and a production method thereof. The primary walnut pulp is prepared from raw materials of walnut kernels and pure water through pulping, enzymolysis, oil taking and standardization; and through detection, the product has the protein content of more than or equal to 2.5 percent, the fat content of more than or equal to 2.6 percent and the polypeptide content of more than or equal to 18mg / ml. The production method comprises the following steps of: preparing walnut pulp, performing enzymolysis, centrifuging to take oil, and performing secondary enzymolysis; adding pure water for standardization; and homogenizing feed liquid, separating impurities by using a self-discharging disc centrifuge, performing ultra high temperature short-time sterilizationtreatment, cooling to the temperature below 35DEG C, and performing sterile filling to obtain the final product. The obtained product is white in color and thick in walnut flavor, contains nutrient components such as walnut protein, linoleic acid, linolenic acid and walnut phosphatide, and is rich in walnut polypeptide with high bioactivity, does not contain cholesterol or lactose; the bioavailability of walnut protein is greatly improved; and the product has high stability and meets the consumption requirements of people on nature, health and nutrition.

Description

1. Technical field [0001] The invention relates to a beverage, which belongs to a vegetable protein beverage, in particular to a walnut puree and a production method thereof. 2. Background technology [0002] With the development of modern society and the continuous improvement of people's living standards, the consumption of vegetable protein beverages continues to increase. A vegetable protein functional drink integrating naturalness, health and nutrition will be more popular with consumers. [0003] Walnuts have attracted much attention because they are rich in nutrients such as walnut oil, walnut protein, and walnut lecithin. At present, the main products developed include walnut dew, walnut powder, walnut oil, amber walnut kernel and other snack foods. However, the puree directly processed from walnut kernels has the disadvantages that the proportion of fat and protein is uncoordinated, which is not conducive to human body absorption. 3. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 陈树俊张海英
Owner SHANXI FENZHOU YUYUAN FOOD CO LTD
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