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Conditioning and enzymolysis synchronization preparation method of compound walnut drink

A complex and synchronized technology, applied in dairy products, protein food processing, protein food ingredients, etc., can solve problems such as instability, complex thermodynamics, affecting product appearance, etc., to avoid delamination, product stability, and storage. high performance effects

Inactive Publication Date: 2017-09-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vegetable protein beverage is a complex thermodynamically unstable system, which is prone to coagulation of protein and solid particles and floating of fat during heat sterilization and subsequent storage, which affects the appearance of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material processing: select walnut pulp obtained by pressing walnut kernels by cold pressing, and prepare walnut protein by alkali extraction and acid precipitation; (2) Water phase conditioning: take 20 kg of walnut protein, add 920 kg of drinking water, and mix well Finally, the slurry was refined to 250 mesh, and neutral protease and flavor protease were used for simultaneous restricted enzymolysis. The reaction pH value was 7.0, the reaction temperature was 55°C, the enzymolysis time was 2.2 hours, and the dosage of neutral protease and flavor protease was 30U respectively. / g substrate and 100U / g substrate; after enzymolysis, add 5 kg of white sugar, mix well, and stir at 48°C for 20 minutes at a stirring speed of 3400 rpm to form A liquid; (3) oil phase Quality: Weigh 4 kg of absolute ethanol, add 30 kg of water, mix and stir, then add 18 kg of edible palm oil with a melting point of 8°C at a uniform speed within 8 minutes to form liquid B; the stirring spe...

Embodiment 2

[0021] Embodiment 2 comparative test

[0022] (1) Raw material processing: select walnut pulp obtained by pressing walnut kernels by cold pressing, and prepare walnut protein by alkali extraction and acid precipitation; (2) Water phase conditioning: take 20 kg of walnut protein, add 920 kg of drinking water, and mix well Finally, the slurry was refined to 250 mesh, and neutral protease and flavor protease were used for simultaneous restricted enzymolysis. The reaction pH value was 7.0, the reaction temperature was 55°C, the enzymolysis time was 2.2 hours, and the dosage of neutral protease and flavor protease was 30U respectively. / g substrate and 100U / g substrate; after enzymolysis, add 5 kg of white sugar, mix well, and stir at 48°C for 20 minutes at a stirring speed of 3400 rpm to form A liquid; (3) oil phase Quality: Weigh 34 kg of drinking water, add 18 kg of edible palm oil with a melting point of 8°C at a uniform speed within 8 minutes to form liquid B; the stirring spe...

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Abstract

The invention relates to a conditioning and enzymolysis synchronization preparation method of a compound walnut drink. The method comprises the steps as follows: treatment of raw materials, aqueous phase conditioning, oil phase conditioning, oil-water fusion, homogenization, filling, sterilization and the like. The method is characterized in that a uniform and stable walnut drink in a 'protein-self-emulsification stabilization-oil' form can be formed spontaneously through specific processing of a dispersion system with water as a dispersion medium and walnut protein and edible oil as dispersion phases without an emulsifier and a stabilizer.

Description

technical field [0001] The invention relates to a method for synchronously preparing a compound walnut beverage through conditioning and enzymatic hydrolysis, and belongs to the field of food processing. Background technique [0002] Vegetable protein drink is a milky liquid drink mainly made of plant protein, which is made from plant nuts and pulp as the main raw materials (such as walnut kernels). Vegetable protein drinks are rich in nutrition, not only rich in high-quality protein, but also contain indispensable nutrients in human life activities such as fat, vitamins, and minerals. Compared with animal protein milk beverages, plant protein beverages have higher unsaturated fatty acid content and lower cholesterol, which has positive significance for preventing arteriosclerosis and diabetes. my country's plant protein resources are extremely rich, and the development of new varieties of plant protein beverages is suitable for the eating habits of Chinese consumers and en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23J3/34
CPCA23C11/103A23J3/346
Inventor 钟业俊
Owner NANCHANG UNIV
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