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A kind of preparation method of walnut polypeptide drink

A technology of walnut polypeptide and beverage, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients as antioxidants, etc. It can solve the problems of long enzymatic hydrolysis time, achieve good taste, avoid residues, and have remarkable effects of enzymatic hydrolysis

Active Publication Date: 2015-10-07
SHAANXI TIANYU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the enzymatic hydrolysis time of walnut polypeptide products is generally longer, usually more than 4 hours, and the short peptide content after enzymatic hydrolysis is only about 80%.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1, 100kg walnut kernels, 250kg water, 0.8kg pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 0.2kg cellulase (purchased in Su Ke, Australia Han (Weifang) Bioengineering Co., Ltd.) was mixed and enzymatically hydrolyzed for 20 minutes at a temperature of 58°C and a pH value of 8, and filtered to obtain walnut kernels with red coats removed;

[0030] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by a hydraulic cold pressing process to obtain 60kg walnut oil and 40kg walnut meal; the pressure of the squeeze is 0.8MPa, the temperature is 30°C, and the time is 16min; the walnut meal The mass content of residual oil is about...

Embodiment 2

[0042] Step 1, 50kg walnut kernels, 100kg water, 262.5g pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 87.5g cellulase (purchased in Su Ke, Australia Han (Weifang) Biological Engineering Co., Ltd.) was mixed and enzymatically hydrolyzed for 30 minutes at a temperature of 55° C. and a pH value of 7, and filtered to obtain walnut kernels with red coats removed;

[0043] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by hydraulic cold pressing process to obtain 30kg walnut oil and 20kg walnut meal; the pressure of the squeezing is 0.75MPa, the temperature is 40°C, and the time is 17min; the walnut meal The mass content of residual o...

Embodiment 3

[0052] Step 1, 10kg walnut kernels, 30kg water, 108g pectinase (alkaline endopolygalacturonase, provided by China Metrology Institute (Life Science Institute)) and 21.7g cellulase (purchased from Su Kehan, Australia (Weifang) Bioengineering Co., Ltd.) after mixing, enzymatically hydrolyze for 10 minutes at a temperature of 60°C and a pH value of 9, and obtain walnut kernels with red coats removed after filtration;

[0053] Step 2, rinsing the walnut kernels removed from the red coat with water until the pH value of the rinsing liquid is neutral, then vacuum freeze-drying the walnut kernels after rinsing, so that the water content of the walnut kernels after vacuum freeze-drying is lower than 8%, the walnut kernels after vacuum freeze-drying are squeezed by a hydraulic cold pressing process to obtain 6.2kg walnut oil and 3.8kg walnut meal; the pressure of the squeeze is 0.78MPa, the temperature is 20°C, and the time is 15min; The mass content of residual oil in the walnut meal ...

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Abstract

The invention discloses a preparation method of a walnut polypeptide beverage. The preparation method of the walnut polypeptide beverage comprises the following steps: step one, removing red peels of walnut kernels; step two, rinsing the walnut kernels with the removal of the red peels by using water, carrying out vacuum freeze-drying and then squeezing to obtain walnut oil and walnut meal; step three, crushing the walnut meal into walnut protein meal, and softening; step four, pulping to obtain walnut protein raw liquid, separating pulp and residues, and homogenizing to obtain walnut protein liquid; step five, adding alkaline protease into the walnut protein liquid for carrying out enzymolysis; step six, carrying out enzyme deactivation to obtain a walnut polypeptide solution; and step seven, adding auxiliary materials into the walnut polypeptide solution, adding water for making up to the volume and then homogenizing to obtain the walnut polypeptide beverage. The content of small molecule peptide with the molecular weight being less than 2000Da in the walnut polypeptide beverage prepared by adopting the method reaches over 95%; the walnut polypeptide beverage prepared by adopting the method is low in peptide molecular weight, very high in content of peptide components, good in product taste, suitable for being eaten by large groups of people, good in product stability, very good in oxidation resistance and fatigue resistance, and is capable of reducing blood pressure and improving the immune function and the absorption function of a human body.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a preparation method of a walnut polypeptide drink. Background technique [0002] Walnut is called "longevity fruit" in China, and "puzzle fruit" abroad. From ancient times to the present, it is considered to be the most suitable nut for mental workers. According to historical records, as early as the Sui and Tang Dynasties in my country, examinees used walnuts to strengthen their brains. Modern research has proved that because walnuts are high in phospholipids, they can promote brain circulation, enhance memory, and relieve excessive brain use. Traditional Chinese medicine believes that walnuts "moisturize the skin and blacken the beard and hair"; modern nutrition believes that the multivitamins contained in walnuts can make the skin more delicate and the complexion more moist. The protein content in walnut kernel is second only to the oil content. Walnut ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/305
CPCA23L2/382A23L2/70A23L33/00A23V2002/00A23V2200/02A23V2200/30A23V2200/324A23V2200/326
Inventor 朱振宝程晓明刘博
Owner SHAANXI TIANYU IND
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