CN101912139B - Brain-invigorating walnut beverage and production technology thereof - Google Patents
Brain-invigorating walnut beverage and production technology thereof Download PDFInfo
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- CN101912139B CN101912139B CN201010231847.2A CN201010231847A CN101912139B CN 101912139 B CN101912139 B CN 101912139B CN 201010231847 A CN201010231847 A CN 201010231847A CN 101912139 B CN101912139 B CN 101912139B
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Abstract
The invention discloses a brain-invigorating walnut beverage and a production technology thereof. The brain-invigorating walnut beverage is prepared by the following steps: selecting semen juglandis; soaking in clean water; quickly freezing at low temperature, drying by forced air, and blanching; performing vacuum drying; crushing; squeezing at low temperature and degreasing partially; grinding into thick liquid; blending; homogenizing; performing vacuum degassing; and sterilizing and filling. The invention conducts an improvement on the production technology of the walnut beverage, overcomes the technical defect of an alkaline method by using the mode of quickly freezing at low temperature firstly and melting under rising temperature secondarily to blanch, avoids the problems of protein denaturation and nutrition loss, prevents the phenomenon of layered beverage by adopting the method of squeezing at low temperature and degreasing partially, ensures low fat and health of the walnut beverage, has no influence on aromatic and smooth taste of the walnut beverage, is added with nutrition components such as DHA, AA, taurine and the like, has reasonable formula, and has the advantages of invigorating and nursing brain, improving nutrition of brain, increasing brain activity, promoting intelligence development, ameliorating memory and alleviating mental fatigue.
Description
Technical field
The present invention relates to a kind of walnut beverage, especially a kind of brain-invigorating walnut beverage and production technology thereof.
Background technology
Walnut distributes wide, wide in variety in China, aboundresources.Walnut has brain tonic and intelligence development, replenishing kidney, strengthening waist, the anti-ageing effect of waiting for a long time, therefore the title of " intelligence promoting fruit ", " Longevity " is arranged.The nutritive value of walnut is very high, can delay the aging of cell, can prevent the decline of memory, and can strengthen the vigor of cell.Walnut energy nutrition brain cell strengthens cerebral function, is that best beneficial brain protects one of food of brain.DHA (DHA), the abundantest long-chain polyunsaturated fatty acid of arachidonic acid (ARA) content, Recent study is found, DHA, AA have very important physiological action to growing of infant, promote fetus, infant's intelligence and visual acuity; Taurine can obviously promote neural growing and cell proliferation, differentiation, also plays a part very important in the cranial nerve cell growth course.Have at present harmful chemical residue problem behind the walnut kernel peeling in the production technology of walnut beverage, because walnut lubricant content is high, emulsion is unstable, and walnut beverage is prone to lamination in producing storage.
The present invention overcomes the deficiencies in the prior art, and a kind of brain-invigorating drinks and production technology thereof are provided, and has added the factors such as DHA and AA in walnut beverage, has brain tonic and intelligence development, strengthens the body efficacy of immunity.
Summary of the invention
The present invention seeks to solve the deficiencies in the prior art, a kind of brain-invigorating walnut beverage and preparation method thereof is provided.
Brain-invigorating walnut beverage provided by the present invention and production Technology scheme thereof are as follows:
(1) selects materials: namely select thick full, the free from insect pests of fresh, meat, not damaged, without the rotten walnut kernel that goes rotten, remove silt and residual shell with the clear water rinsing;
(2) clear water soaks: walnut kernel and water weight ratio example are 1: 3～1: 5,30～50 ℃ of soaking temperatures, and soak time 20～60min makes the walnut kernel imbibition, and organization softening is conducive to decortication; Walnut kernel is pulled out after will soaking, and drains away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature is-30～-50 ℃, occurs finishing behind the ice sheet freezing to the walnut kernel surface, takes out and puts into air dry oven and thaw, 20～50 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40～50 ℃ of temperature, pressure 0.01～0.05MPa, oven dry moisture to 3%～5%;
(5) fragmentation: utilize disintegrating machine will peel the oven dry walnut kernel be broken into below the 0.2cm aperture;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, pressure is 40～80MPa, 30～50 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 20～40%, oil content is preferably 30～35%, gets low fat walnut grouts; After the walnut oil initial filter after the cold press, essence filter, make the cold press walnut oil;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5～8 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.1 ‰～0.5 ‰, Vc0.1 ‰～0.6 ‰, oxalic acid 0.05 ‰～0.2 ‰, MgCl
20.01 ‰～0.06 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.5～1.0g, arachidonic acid (ARA) 0.5～1.5g, taurine 0.05～0.5g, lysine 0.02～0.15g, inositol 0.05～0.2g, Cobastab
120.2～5 μ g, Cobastab
60.2～2mg, vitamin C 0.01～0.1g, citric acid 10～20g, white granulated sugar 20～60g, xanthans 0.1～0.8g, walnut slurries 50～500g;
(9) homogeneous: 40～55 ℃ of homogenizing temperatures, pressure 15～30MPa, homogeneous 2 times, drop temperature are controlled at below 55 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can namely get product of the present invention.
DHA, namely DHA is the necessary a kind of polyunsaturated fatty acid of human body.DHA is the important composition composition of brain cell film, participates in formation and the growth of brain cell, to the extension of nerve cell aixs cylinder and the important function that is formed with of new projection, can keep the normal physiological activity of nerve cell, participates in human thinking and memory forming process.That DHA also has is anti-ageing, improve the health-care effects such as blood circulation, reducing blood lipid.
Arachidonic acid, namely ARA is the important substance of human brain and optic nerve development, has important function to improving intelligence and strengthening visual acuity.The shortage of ARA is for the growth of human tissue organ, and especially brain and nervous system development may produce serious harmful effect.The ability of synthetic ARA is lower in the infantile period, body, for the infant who is in the anthropometic golden period, provides certain ARA in food, can more be conducive to the growth of its physique.
The rich content of taurine in brain, widely distributed; can obviously promote neural growing and cell proliferation, differentiation; and be dose dependent; in the cranial nerve cell growth course, play an important role; can promote infant brain tissue and intelligence development, raising nerve conduction and visual function, improvement memory, improve endocrinosity, strengthen human immunity.
Lysine is the indispensable a kind of nutriment of human body.Lysine is the key substance that helps other nutriment fully to be absorbed and utilize by human body, and human body only has and replenished absorption and the utilization that enough lysine could improve food protein, reaches balanced nutritious, enhancing development.Its effect has: improve intelligence, promote growth, build up health; Improve a poor appetite, improve malnutritive situation; Improve insomnia, improve memory; Help to produce antibody, hormone and enzyme, improve immunity, increase hemochrome; Reduce the level of triglycerides in the blood, the generation of prevention cardiovascular and cerebrovascular disease.
Cobastab
12Be that nervous function perfects indispensable vitamin, participate in the formation of a kind of lipoprotein in the nerve fiber, have to eliminate and have the fidgets, focus one's attention on, strengthen the several functions such as memory and the sense of equilibrium.
Cobastab
6Be to make antibody and erythrocytic necessary material, can promote the synthetic of nucleic acid, prevent the aging of histoorgan; Digestion that can be suitable, absorption protein and fat; Can help the tryptophan transfer in the essential amino acid to change nicotinic acid into; Prevent the disease of various nerves, skin; Can slow down the neuritic illnesss of various brothers such as the spasm of muscle at night, the cramp of pin, the paralysis of hand etc.
The invention has the advantages that not only and also the production technology of walnut beverage to be improved for people provide a kind of novel beverage for brain health.
Tradition walnut researchonthe technology utilizes " wet alkaline process " that walnut kernel peeling is had a lot of drawbacks, under the condition of high temperature, soak walnut kernel, its nutritional labeling can reduce greatly, use the NaOH chemical reagent also can cause residual, the method decortication that the present invention heats up and melts by low-temperature quick-freezing, overcome the technical disadvantages of wet alkaline process, effectively avoided walnut protein sex change and nutritive loss problem; In walnut kernel defibrination process, add color stabilizer, prevented the slurries brown stain; Because walnut lubricant content is high, the long-term placement of walnut beverage finished product is prone to lamination, affect the shelf life of beverage, the present invention adopts the method for cold pressing degreasing, squeeze first a part of grease, obtain the walnut oil byproduct, cold pressing has reduced the impact on protein in the walnut kernel and physiological activator, guaranteed simultaneously low fat and the health of walnut beverage, the smooth mouthfeel of walnut beverage giving off a strong fragrance is not affected.Added the nutritional labelings such as DHA, AA, taurine, prescription is reasonable, brain healthy, can improve brain nutrition, increases the brain vigor, promotes intelligence development, improves memory, alleviate mental fatigue.
The specific embodiment
The following examples help those skilled in the art's comprehend, but the present invention is not limited thereto.
Embodiment 1
Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:
(1) selects materials: select thick full, the free from insect pests of fresh, meat, not damaged, without the rotten walnut kernel 100kg that goes rotten, remove silt and residual shell with the clear water rinsing;
(2) clear water soaks: with the clear water of 3 times of walnut kernel weight, and 30～50 ℃ of soaking temperatures, soak time 60min makes the walnut kernel imbibition, and organization softening is conducive to decortication; Walnut kernel is pulled out after will soaking, and drains away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-40 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 20～30 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40 ℃ of temperature, pressure 0.01～0.02MPa, oven dry moisture to 3%～5%;
(5) fragmentation: utilize disintegrating machine will peel the oven dry walnut kernel be broken into below the 0.2cm aperture;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 70～80MPa, 30～35 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 35～40%, gets low fat walnut grouts; After the walnut oil initial filter after the cold press, essence filter, make the cold press walnut oil;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5～6 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.1 ‰, Vc 0.6 ‰, oxalic acid 0.05 ‰, MgCl
20.03 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 1.0g, arachidonic acid (ARA) 0.5g, taurine 0.05g, lysine 0.15g, inositol 0.05g, Cobastab
125 μ g, Cobastab
60.2mg, vitamin C 0.01g, citric acid 15g, white granulated sugar 40g, xanthans 0.1g, walnut slurries 50g;
(9) homogeneous: 40～55 ℃ of homogenizing temperatures, pressure 15～30MPa, homogeneous 2 times, drop temperature are controlled at below 50 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can namely get product of the present invention.
Embodiment 2
Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:
(1) selects materials: select thick full, the free from insect pests of fresh, meat, not damaged, without the rotten walnut kernel 200kg that goes rotten, remove silt and residual shell with the clear water rinsing;
(2) clear water soaks: with the clear water of 5 times of walnut kernel weight, and 30～35 ℃ of soaking temperatures, soak time 20min makes the walnut kernel imbibition, and organization softening is conducive to decortication; Walnut kernel is pulled out after will soaking, and drains away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-30 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 30～40 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40～45 ℃ of temperature, pressure 0.04～0.05MPa, oven dry moisture to 3%～5%;
(5) fragmentation: utilize disintegrating machine will peel the oven dry walnut kernel be broken into below the 0.2cm aperture;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 50～60MPa, 40～45 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 20～25%, gets low fat walnut grouts;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 8 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.5 ‰, Vc 0.1 ‰, oxalic acid 0.2 ‰, MgCl
20.01 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.5g, arachidonic acid (ARA) 1.5g, taurine 0.5g, lysine 0.02g, inositol 0.2g, Cobastab
120.2 μ g, Cobastab
62mg, vitamin C 0.1g, citric acid 20g, white granulated sugar 60g, xanthans 0.8g, walnut slurries 500g;
(9) homogeneous: 50～55 ℃ of homogenizing temperatures, pressure 25～30MPa, homogeneous 2 times, drop temperature are controlled at below 55 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can namely get product of the present invention.
Embodiment 3
Brain-invigorating walnut beverage of the present invention and production technology thereof are as follows:
(1) selects materials: select thick full, the free from insect pests of fresh, meat, not damaged, without the rotten walnut kernel 300kg that goes rotten, remove silt and residual shell with the clear water rinsing;
(2) clear water soaks: with the clear water of 4 times of walnut kernel weight, and 45～50 ℃ of soaking temperatures, soak time 30min makes the walnut kernel imbibition, and organization softening is conducive to decortication; Walnut kernel is pulled out after will soaking, and drains away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-50 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 25～30 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 45～50 ℃ of temperature, pressure 0.02～0.03MPa, oven dry moisture to 3%～5%;
(5) fragmentation: utilize disintegrating machine will peel the oven dry walnut kernel be broken into below the 0.2cm aperture;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 40～50MPa, 45～50 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 30～35%, gets low fat walnut grouts;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.3 ‰, Vc 0.4 ‰, oxalic acid 0.1 ‰, MgCl
20.06 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.8g, arachidonic acid (ARA) 1g, taurine 0.25g, lysine 0.1g, inositol 0.15g, Cobastab
121 μ g, Cobastab
60.8mg, vitamin C 0.06g, citric acid 10g, white granulated sugar 20g, xanthans 0.6g, walnut slurries 200g;
(9) homogeneous: 40～50 ℃ of homogenizing temperatures, pressure 15～20MPa, homogeneous 2 times, drop temperature are controlled at below 45 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can namely get product of the present invention.
Claims (4)
1. the production technology of a brain-invigorating walnut beverage is characterized in that, production technology is:
(1) selects materials;
(2) clear water soaks: walnut kernel and water weight ratio example are 1: 3～1: 5,30 ℃～50 ℃ of soaking temperatures, soak time 20～60min; Walnut kernel is pulled out after will soaking, and drains away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature is-30～-50 ℃, occurs finishing behind the ice sheet freezing to the walnut kernel surface, takes out and puts into air dry oven and thaw, 20～50 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40～50 ℃ of temperature, pressure 0.01～0.05MPa, and oven dry moisture, making its water content is 3%～5% of gross weight;
(5) fragmentation: utilize the walnut kernel of crusher in crushing decortication oven dry, make the aperture of the walnut kernel after the fragmentation below 0.2cm;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 40～80MPa, 30～50 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 20～40%, gets low fat walnut grouts; After the walnut oil initial filter after the cold press, essence filter, make the cold press walnut oil;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5～8 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.1 ‰～0.5 ‰, Vc0.1 ‰～0.6 ‰, oxalic acid 0.05 ‰～0.2 ‰, MgCl
20.01 ‰～0.06 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.5～1.0g, arachidonic acid (ARA) 0.5～1.5g, taurine 0.05～0.5g, lysine 0.02～0.15g, inositol 0.05～0.2g, Cobastab
120.2～5 μ g, Cobastab
60.2～2mg, vitamin C 0.01～0.1g, citric acid 10～20g, white granulated sugar 20～60g, xanthans 0.1～0.8g, walnut slurries 50～500g;
(9) homogeneous: 40～55 ℃ of homogenizing temperatures, pressure 15～30MPa, homogeneous 2 times, drop temperature are controlled at below 55 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can.
2. the production technology of brain-invigorating walnut beverage according to claim 1 is characterized in that, production technology is:
(1) selects materials;
(2) clear water soaks: with the clear water of 5 times of walnut kernel weight, and 30～35 ℃ of soaking temperatures, soak time 20min; Make the walnut kernel imbibition, organization softening is conducive to decortication; Walnut kernel after soaking is pulled out, drained away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-30 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 30～40 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40～45 ℃ of temperature, pressure 0.04～0.05MPa, and oven dry moisture, making its water content is 3%～5% of gross weight;
(5) fragmentation: utilize the walnut kernel of crusher in crushing decortication oven dry, make the aperture of the walnut kernel after the fragmentation below 0.2cm;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 50～60MPa, 40～45 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 20～25%, gets low fat walnut grouts; After the walnut oil initial filter after the cold press, essence filter, make the cold press walnut oil;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 8 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.5 ‰, Vc0.1 ‰, oxalic acid 0.2 ‰, MgCl
20.01 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.5g, arachidonic acid (ARA) 1.5g, taurine 0.5g, lysine 0.02g, inositol 0.2g, Cobastab
120.2 μ g, Cobastab
62mg, vitamin C 0.1g, citric acid 20g, white granulated sugar 60g, xanthans 0.8g, walnut slurries 500g;
(9) homogeneous: 50～55 ℃ of homogenizing temperatures, pressure 25～30MPa, homogeneous 2 times, drop temperature are controlled at below 55 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can.
3. the production technology of brain-invigorating walnut beverage according to claim 1 is characterized in that, production technology is:
(1) selects materials;
(2) clear water soaks: with the clear water of 3 times of walnut kernel weight, and 30～50 ℃ of soaking temperatures, soak time 60min; Make the walnut kernel imbibition, organization softening is conducive to decortication; Walnut kernel after soaking is pulled out, drained away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-40 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 20～30 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 40 ℃ of temperature, pressure 0.01～0.02MPa, and oven dry moisture, making its water content is 3%～5% of gross weight;
(5) fragmentation: utilize the walnut kernel of crusher in crushing decortication oven dry, make the aperture of the walnut kernel after the fragmentation below 0.2cm;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 70～80MPa, 30～35 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 35～40%, gets low fat walnut grouts; After the walnut oil initial filter after the cold press, essence filter, make the cold press walnut oil;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5～6 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.1 ‰, Vc0.6 ‰, oxalic acid 0.05 ‰, MgCl
20.03 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 1.0g, arachidonic acid (ARA) 0.5g, taurine 0.05g, lysine 0.15g, inositol 0.05g, Cobastab
125 μ g, Cobastab
60.2mg, vitamin C 0.01g, citric acid 15g, white granulated sugar 40g, xanthans 0.1g, walnut slurries 50g;
(9) homogeneous: 40～55 ℃ of homogenizing temperatures, pressure 15～30MPa, homogeneous 2 times, drop temperature are controlled at below 50 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can.
4. the production technology of brain-invigorating walnut beverage according to claim 1 is characterized in that, production technology is:
(1) selects materials;
(2) clear water soaks: with the clear water of 4 times of walnut kernel weight, and 45～50 ℃ of soaking temperatures, soak time 30min; Make the walnut kernel imbibition, organization softening is conducive to decortication; Walnut kernel after soaking is pulled out, drained away the water;
(3) decortication: the method that adopts low-temperature quick-freezing to heat up again and thaw, cryogenic temperature be-50 ℃, finishes after ice sheet occurring to the walnut kernel surface freezingly, taking-up is put into air dry oven and is thawed, 25～30 ℃ of blast temperatures, walnut kernel kind skin begins to peel off when thawing; Walnut kernel kind skin is removed clean;
(4) oven dry: the walnut kernel after will peeling places vacuum drying chamber, 45～50 ℃ of temperature, pressure 0.02～0.03MPa, and oven dry moisture, making its water content is 3%～5% of gross weight;
(5) fragmentation: utilize the walnut kernel of crusher in crushing decortication oven dry, make walnut kernel aperture after the fragmentation below 0.2cm;
(6) cold pressing degreasing: the walnut kernel low-temperature cold pressing after the fragmentation is removed the part walnut oil, and pressure is 40～50MPa, 45～50 ℃ of pressing temperatures, and the walnut grouts oil content after the control cold press is 30～35%, gets low fat walnut grouts;
(7) defibrination: low fat walnut grouts are added water and the color stabilizer defibrination of 5 times of weight, then vibratory sieve filters, and gets the walnut slurries for subsequent use;
The percentage that each component of described color stabilizer accounts for low fat walnut grouts weight is: Cys 0.3 ‰, Vc0.4 ‰, oxalic acid 0.1 ‰, MgCl
20.06 ‰;
(8) allotment: take by weighing each raw material by prescription, walnut slurries and each outer raw material of citric acid are used respectively dissolved in purified water, change in the blend tank, squeeze into the walnut slurries, open to stir, citric acid is joined in the blend tank after with dissolved in purified water lentamente, avoid citric acid to add the too fast protein denaturation that causes, the precipitation and turbidity problem occurs, supply at last pure water;
Described prescription is to contain in every 1000ml beverage: DHA (DHA) 0.8g, arachidonic acid (ARA) 1g, taurine 0.25g, lysine 0.1g, inositol 0.15g, Cobastab
121 μ g, Cobastab
60.8mg, vitamin C 0.06g, citric acid 10g, white granulated sugar 20g, xanthans 0.6g, walnut slurries 200g;
(9) homogeneous: 40～50 ℃ of homogenizing temperatures, pressure 15～20MPa, homogeneous 2 times, drop temperature are controlled at below 45 ℃;
(10) vacuum outgas: vacuum is 40～50KPa, and temperature is 30～40 ℃;
(11) sterilization, can.
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| CN102894354A (en) * | 2011-07-29 | 2013-01-30 | 甘肃陇新综合商贸有限公司 | A series of nutritional walnut powders and preparation process thereof |
| CN102429306A (en) * | 2011-12-22 | 2012-05-02 | 河北绿岭果业有限公司 | Walnut milk and production process thereof |
| CN102771619A (en) * | 2012-04-05 | 2012-11-14 | 祐康食品（杭州）有限公司 | Double-protein cold drink product and production method thereof |
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| US20160338389A1 (en) * | 2015-05-22 | 2016-11-24 | Whitewave Services, Inc. | Nut-based beverage made with unroasted nuts |
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| CN107668463A (en) * | 2017-11-23 | 2018-02-09 | 何会平 | A kind of walnut solid beverage |
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| CN110024995A (en) * | 2019-04-23 | 2019-07-19 | 王梓翔 | A kind of Semen sesami nigrum honeyed bolus and preparation method thereof |
| CN110463771A (en) * | 2019-09-18 | 2019-11-19 | 江南大学 | A kind of preparation method of the Walnut protein powder of high protein content |
| CN112890151A (en) * | 2021-02-07 | 2021-06-04 | 菏泽中禾健元生物科技有限公司 | Low-temperature production process of instant walnut powder |
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