CN102845572A - Walnut tea based on walnut kernel polyphenol and preparation of drink thereof - Google Patents
Walnut tea based on walnut kernel polyphenol and preparation of drink thereof Download PDFInfo
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- CN102845572A CN102845572A CN2012103146909A CN201210314690A CN102845572A CN 102845572 A CN102845572 A CN 102845572A CN 2012103146909 A CN2012103146909 A CN 2012103146909A CN 201210314690 A CN201210314690 A CN 201210314690A CN 102845572 A CN102845572 A CN 102845572A
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Abstract
The invention provides a manufacturing technology for a walnut tea drink based on walnut kernel polyphenol, which belongs to the field of food. The invention is characterized in that a by-product of processing of walnut kernels is subjected to proper processing to obtain the walnut tea drink, and the walnut tea drink is rich in walnut polyphenol, has characteristics of a tea drink in the aspects of taste, a color and flavor, is capable of resisting oxidation, aging, cancers and atherosclerosis, reducing blood fat and the like and is a natural functional drink with a good color, good flavor, good taste and a good appearance. According to the invention, walnut series products are enriched, a drink market is broadened, and high efficiency utilization of the by-product and waste of processing of walnut kernels is realized.
Description
Technical field
The present invention is a kind of walnut tea-drinking product and manufacturing technology thereof based on the walnut kernel polyphenol, belongs to field of food.It is characterized in that utilizing the walnut kernel processing byproduct through suitably being processed into walnut tea-drinking product, the mouthfeel of its goods, color and luster and local flavor all have the attribute of tea-drinking product, and contain abundant walnut polyphenol, the functions such as anti-oxidant, anti-ageing, anticancer, reducing blood lipid are arranged, and are all good drink with function of color, smell, taste and shape.
Background technology
Walnut is first of human consumption's the four large nuts, usually as high-grade nutrient food and healthy food, has the functions such as good anti-oxidant, anti-ageing, anticancer, antiatherosclerosis, reducing blood lipid in human diet.
Wu et al has measured the size of several foods oxidation resistance, and that the discovery oxidation resistance is the highest is walnut (J Agric Food Chem.2004,52:4026).The people such as Fukuda more isolated polyphenols from walnut have the function of SOD, can effectively remove ultra-oxygen anion free radical (Phytochemistry, 2003,63:795).Zhang et al isolates 7 kinds of polyphenolic substances from walnut, wherein 4 kinds of polyphenol substances have higher scavenging ability of DPPH free radical (Food Chemistry, 2009,1:160).Walnut kernel kind skin accounts for about 10% of whole benevolence weight, and the polyphenols to the human body beneficial in the walnut kernel mainly concentrates on kind of a skin portion, the people such as Wang Yong study measure in the walnut kind skin polyphenol content can reach 58.3% (gardening gardens science, 2004,6:234); Sze tao etc. studies show that the catechin content in the walnut kernel be 0.372～1.095% (J Sci Food Agric. 2001,81:1215); Jurd studies show that polyphenols that walnut kernel kind skin contains mainly contain ellagic acid, gallic acid, gallicin, gallicin and juglanin etc. (J Am Chem Soc, 1956,78:3445); Wan Zhengmin etc. detect 17 kinds of phenolic acids in the walnut kernel kind skin, and what content was the highest is gallic acid, is 0.1462%, and what content was minimum is forulic acid, be 0.0061%, Flavonoid substances detects 8 kinds, and the content of rutin is the highest, be 0.1876% (food industry science and technology, 2007,7:212).Liu Chuanshui etc. (CHINA JOURNAL OF CHINESE MATERIA MEDICA, 2012, studies show that 10:1417) has rhodioside, jonquil glucosides etc. in the walnut kind skin polyphenol.
We find that under study for action walnut kernel kind skin not only has more much higher phenol content, and have and brew preferably characteristic, and it brews solution and has the preferably color, smell, taste and shape of tea-drinking product.The present invention is through system research for this reason, utilize the walnut processing byproduct through suitably being processed into walnut tea-drinking product, the mouthfeel of its goods, color and luster and local flavor all have the attribute of tea-drinking product, and contain abundant walnut polyphenol, the functions such as anti-oxidant, anti-ageing, anticancer, reducing blood lipid are arranged, and are all good drink with function of color, smell, taste and shape.Both enrich walnut series of products and drink market, reached again the efficient utilization of walnut processing byproduct and refuse.
Summary of the invention
The present invention is a kind of walnut drink and manufacturing technology thereof based on the walnut kernel polyphenol, belongs to field of food.It is characterized in that utilizing the walnut processing byproduct and directly or suitably process allotment as walnut tea-drinking product, the mouthfeel of its goods, color and luster and local flavor all have the attribute of tea-drinking product, and contain abundant walnut polyphenol, the functions such as anti-oxidant, anti-ageing, anticancer, reducing blood lipid are arranged, and are all good drink with function of color, smell, taste and shape.
Walnut kernel processing byproduct of the present invention can be walnut kernel clothing, walnut kernel extract, walnut grouts extract, wherein take the walnut kernel clothing as optimum, can directly sell and drink as dried tea, be all good natural plants drinks of color, smell, taste and shape that a kind of recent development is used.
Walnut kernel clothing of the present invention is the waste by-product of hulled walnut kernel and broken benevolence selection by winnowing process, polyphenol content is up to 58.3%, be the optimum feed stock that is rich in walnut tea and the walnut tea-drinking product thereof of walnut polyphenolic substance, it is fragrant to do delicate fragrance, tea perfume, the walnut baking and be in various degree through 120 ~ 180 ℃.
Walnut kernel extract of the present invention refers to the walnut kernel raw water dipping pretreatment waste liquid in walnut kernel and the Walnut Milk process, the walnut polyphenol that contains high concentration, can be directly after filtration, the known method such as clarification, allotment is processed into the walnut tea-drinking product that are rich in the walnut polyphenol, or after filtration, clarification, the known method such as concentrated be processed into walnut tea cream, or after filtration, the known methods such as clarification, concentrated, spray-drying are processed into walnut tea powder solid beverage.
Walnut kernel grouts of the present invention are walnut kernel accessory substances after squeezing or solvent extraction extraction walnut oil, usually contain walnut clothing and walnut shell in various degree, can make the raw material of walnut powder and animal feed, owing to be rich in polyphenol, bitter and puckery flavor, usually need allotment and mix other composition, such as soy meal.By bitter taste being reduced greatly behind the extraction extraction polyphenol, improve the palatability of full walnut powder.The polyphenol that extracts is the quality raw materials of walnut tea of the present invention just.The extraction of walnut polyphenol can be adopted 0 ~ 50% ethanol water extraction in this technique, then be processed into the walnut tea beverage that is rich in the walnut polyphenol with known methods such as filtration, allotment, clarifications, or after filtration, clarification, the known method such as concentrated be processed into walnut tea cream, or after filtration, the known methods such as clarification, concentrated, spray-drying are processed into walnut tea powder solid beverage.
Walnut tea beverage of the present invention is characterized in that containing walnut polyphenol 300mg-1000mg/L, and all the other are moisture and other nutrients that derives from walnut and other food-grade allotment additive etc.
It is moisture 15 ~ 40% that walnut tea cream of the present invention is characterized in that, contains walnut polyphenol 40 ~ 60%.
Walnut tea powder of the present invention is characterized in that moisture≤10%, contains walnut polyphenol 〉=60%.
Because being traditional water extraction or steeping in wine, the present invention extracts, do not relate to modern chemical purification technique, so described walnut tea beverage, walnut tea cream, walnut tea powder are except main characteristic component walnut polyphenol, still the proper constituent that contains the wholefood walnut kernel of non-feature is as from the natural carbohydrate of walnut, organic acid, amino acids, peptide class, lipid etc.
The specific embodiment
Can further specify flesh and blood of the present invention by following examples, but content of the present invention is not limited to this.
Embodiment one: the bright walnut kernel clothing of 1kg, toast the dry walnut tea-drinking product 128g that was golden yellow tool walnut delicate fragrance in 1 hour, walnut polyphenol content 26.2% through 160 ℃.Get that dry walnut tea-drinking product 1g adds in teacup that the 100ml boiling water brews 3 ~ 5 minutes, benevolence clothing natural subsidence is at the bottom of cup, supernatant is the walnut tea solution of golden transparent, mouthfeel, color and luster are all similar to green tea to local flavor, the natural attribute that the tea-drinking product are arranged, Determination of Polyphenols 0.2%, being long placed in a few hours color and lusters can deepen to some extent, but still can drink, and variable color speed and degree are lower than green tea water.
Embodiment two: dried walnut kernel 1kg adds 60 ℃ of hot-water soaks 1 hour of 3kg, filter to get about 2kg brown solution, through micro-filtration, 25 times of dilutions, can, sealing, 120 ℃ of sterilizations 10 minutes, get walnut tea bottled drink, mouthfeel, color and luster and local flavor be approximate black tea cold tea all, 7 days color tastes of 0.04%, 37 ℃ of insulation of Determination of Polyphenols are constant.
Embodiment three: cold press walnut grouts 500g, 50% edible alcohol water solution that adds 2kg was soaked 4 hours, filtered to get about 1kg brown solution, through essence filter, the concentrated 8.1g walnut tea cream that obtains of rotary evaporation in vacuo, the walnut polyphenol content is that 58%, 100 ℃ of vacuum and heating drying mensuration moisture is 28%.Getting walnut tea cream 0.2g adds the 100ml boiling water and brews to stir and can dissolve fully in 2 ~ 3 minutes in teacup, solution is that brownish red is transparent, mouthfeel, color and luster are all similar to Pu'er tea to local flavor, the natural attribute that the tea-drinking product are arranged, Determination of Polyphenols 0.1%, be long placed in a few hours color and lusters and have slight intensification, do not affect and drink.
Claims (10)
1. walnut tea-drinking product and manufacturing technology thereof based on a walnut kernel polyphenol, it is characterized in that utilizing the walnut kernel processing byproduct through suitably being processed into walnut tea-drinking product, the mouthfeel of its goods, color and luster and local flavor all have the attribute of tea-drinking product, and contain abundant walnut polyphenol, the functions such as anti-oxidant, anti-ageing, anticancer, reducing blood lipid are arranged, and are all good drink with function of color, smell, taste and shape.
2. the described walnut kernel of claim 1 means the kernel of Juglans and hickory plant, and its walnut kernel processing byproduct refers to the water extraction, walnut grouts extract of walnut kernel clothing, walnut kernel etc., wherein take the walnut kernel clothing as optimum.
Claim 1 described suitably be processed into solution that walnut tea-drinking product refer to be rich in the walnut polyphenol after filtration, the known method such as clarification, allotment is processed into the walnut tea beverage that is rich in the walnut polyphenol, or after filtration, clarification, the known method such as concentrated be processed into walnut tea cream, or after filtration, clarification, the known method such as concentrated, dry be processed into walnut tea powder solid beverage.
4. the described walnut kernel clothing of claim 2 refers to the fresh-keeping hulled and dried walnut kernel of bright walnut kernel and the discarded walnut kernel clothing accessory substance of broken benevolence assorting room, polyphenol content 20 ~ 60%, it is the optimum feed stock that is rich in walnut tea and the walnut tea-drinking product thereof of walnut polyphenolic substance, can be delicate fragrance in various degree, the dry walnut tea-drinking product that tea is fragrant, walnut is fragrant through 120 ~ 180 ℃ of dried baking, or obtain being rich in the solution of walnut polyphenol as the quality raw materials of other walnut tea-drinking product of processing through extraction.
5. the soak liquid the when water extraction during the walnut kernel preliminary treatment refers in walnut kernel and Walnut Milk process walnut kernel raw water immersion treatment in the processing of the described walnut kernel of claim 2 and Walnut Milk, the walnut polyphenol that contains high concentration, do not contain other additive, the present invention uses it for processing walnut tea-drinking product, reaches the purpose of the efficient utilization of refuse.
6. the described walnut kernel grouts of claim 2 are walnut kernel accessory substances after squeezing or solvent extraction extraction walnut oil, owing to being rich in polyphenol with in various degree bitter taste, can reduce bitter taste after utilizing 0 ~ 50% ethanol water to extract polyphenol, improve palatability and the utilizability thereof of walnut powder, lixiviate walnut polyphenol solution is out processed the quality raw materials of walnut tea-drinking product as the present invention.
7. the described solution that is rich in the walnut polyphenol of claim 3 only adopts traditional water extraction or steeping in wine to extract, do not relate to modern chemical purification technique, so except main characteristic component walnut polyphenol, still the proper constituent that contains the natural food walnut kernel of non-feature is as from the natural carbohydrate of walnut kernel, organic acid, amino acids, peptide class, lipid etc.
8. the described walnut tea beverage of claim 3 is characterized in that containing walnut polyphenol 100mg-1000mg/L, and all the other are moisture and other nutrients that derives from walnut kernel and other food-grade allotment additive etc.
9. the described walnut tea of claim 3 cream is characterized in that moisturely 15 ~ 40%, contains walnut polyphenol 40 ~ 60%, and all the other are to derive from other nutrients of walnut and other food-grade allotment additive etc.
10. the described walnut tea of claim 3 powder is characterized in that moisture≤10%, contains walnut polyphenol 〉=60%, and all the other are that other nutrients and other food-grade that derive from walnut are allocated additive etc.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141662A (en) * | 2013-03-22 | 2013-06-12 | 丸永贸易（上海）有限公司 | Method for extracting amino acid from fat-extracted walnut protein and composition containing amino acid |
| CN106242950A (en) * | 2016-07-30 | 2016-12-21 | 遵义市倍缘化工有限责任公司 | A kind of method preparing pyrogallic acid |
| CN107595934A (en) * | 2017-09-25 | 2018-01-19 | 云南中医学院 | A kind of walnut grouts polyphenol purified is preparing the purposes in treating intestinal bacilli illness medicine |
| WO2018130091A1 (en) * | 2017-01-13 | 2018-07-19 | 江南大学 | Method for extracting polyphenol substances from semen juglandis with inner seed coats by aid of combined enzyme and ultrasonic treatment |
| CN108840926A (en) * | 2018-07-12 | 2018-11-20 | 中科凤祥生物工程股份有限公司 | The high efficiency preparation method of liquid Poultry blood hemoglobin |
| CN109998108A (en) * | 2019-04-20 | 2019-07-12 | 秦怀跃 | Preparation method containing walnut protein peptide, walnut polyphenol inclusion compound food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141662A (en) * | 2013-03-22 | 2013-06-12 | 丸永贸易（上海）有限公司 | Method for extracting amino acid from fat-extracted walnut protein and composition containing amino acid |
| CN106242950A (en) * | 2016-07-30 | 2016-12-21 | 遵义市倍缘化工有限责任公司 | A kind of method preparing pyrogallic acid |
| CN106242950B (en) * | 2016-07-30 | 2018-12-18 | 遵义市倍缘化工有限责任公司 | A method of preparing pyrogallic acid |
| WO2018130091A1 (en) * | 2017-01-13 | 2018-07-19 | 江南大学 | Method for extracting polyphenol substances from semen juglandis with inner seed coats by aid of combined enzyme and ultrasonic treatment |
| CN107595934A (en) * | 2017-09-25 | 2018-01-19 | 云南中医学院 | A kind of walnut grouts polyphenol purified is preparing the purposes in treating intestinal bacilli illness medicine |
| CN108840926A (en) * | 2018-07-12 | 2018-11-20 | 中科凤祥生物工程股份有限公司 | The high efficiency preparation method of liquid Poultry blood hemoglobin |
| CN109998108A (en) * | 2019-04-20 | 2019-07-12 | 秦怀跃 | Preparation method containing walnut protein peptide, walnut polyphenol inclusion compound food |
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Application publication date: 20130102 |