CN105410956A - Walnut kernel peeling technology, walnut protein drink formula component and preparation technology thereof - Google Patents

Walnut kernel peeling technology, walnut protein drink formula component and preparation technology thereof Download PDF

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Publication number
CN105410956A
CN105410956A CN201510861266.XA CN201510861266A CN105410956A CN 105410956 A CN105410956 A CN 105410956A CN 201510861266 A CN201510861266 A CN 201510861266A CN 105410956 A CN105410956 A CN 105410956A
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Prior art keywords
walnut
walnut kernel
parts
kernel
protein drink
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CN201510861266.XA
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包全荣
温凯瑞
陈喜庆
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Kuqa Rongguang Food And Beverage Processing Co Ltd
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Kuqa Rongguang Food And Beverage Processing Co Ltd
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Priority to CN201510861266.XA priority Critical patent/CN105410956A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N7/00—Peeling vegetables or fruit
    • A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Toxicology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a walnut kernel peeling technology, a walnut protein drink formula component and a preparation technology thereof. The walnut kernel peeling technology comprises the steps that shelled walnut kernel are roasted at first, then the roasted walnut kernels are soaked in a weak alkaline solution and washed through a high-pressure water gun, and then the walnut kernels can be completely peeled. According to the walnut kernel peeling technology, the low-temperature roasting process is skillfully added before peeling, so that the product flavor is savoury and mellow. Meanwhile, the roasting process pays the way for weak alkaline peeling, so that the peel of the walnut kernels more crisp, existing strong acid and strong alkali are not needed, and complete peeling can be achieved only by adopting weak alkali (edible alkali) for soaking. Due to the weak alkali condition, the nutritional ingredient of walnuts is preserved to the maximum degree, meanwhile, the product has the relatively appetitive milk white color, and it also shows that the unit protein content of the product is higher. Accordingly, according to the walnut kernel peeling technology, the designs are linked with one another, and preparation of a walnut protein drink and other food is truly broken through.

Description

The recipe ingredient of walnut kernel peeling technique, walnut protein drink and preparation technology thereof
Technical field
The invention belongs to food processing field, be specifically related to walnut kernel peeling technique, the recipe ingredient of walnut protein drink and preparation technology thereof.
Background technology
Walnut, also known as English walnut, Qiang peach is juglandaceae plant.With almond, cashew nut, fibert being called world-renowned " four large dry fruits ".Walnut kernel contains abundant nutrient, and every hectogram is containing 15 ~ 20 grams, protein, and fat is more, 10 grams, carbohydrate; And various trace elements and the mineral matter such as calcium, phosphorus, iron containing needed by human, and the multivitamin such as carrotene, riboflavin.Useful to human body, can strong brain.One of nut fruits food deeply liked by common people.Be described as " long live ", " Longevity ".
Juglandis,semen is containing crude protein 22.18%, and wherein the composition of soluble protein is based on glutamic acid, is secondly arginine and walnut kernel aspartic acid.Thick lipid 64.23%, wherein neutral lipid accounts for 93.05%; Triacylglycerol 82.05% in neutral lipid, sterol ester 3.86%, in the total fat of free fatty 4.80%. and neutral lipid, aliphatic acid composition is mainly sub-sour 64.48%-69.95% and oleic acid 13.89%-15.36%; Triacylglycerol institute fatty acids is mainly leukotrienes 69.98; Sterol ester non-saponified portions is mainly cupreol, and has a small amount of campesterol, stigmasterol, oat steroid-5-enol, the rare alcohol of beans steroid-7-; Carbohydrate 13%; Multiple free essential amino acid; Isoleucine, leucine, tryptophan, phenylalanine, valine, threonine and lysine etc., its content is 47.50% of total amino acid.
In order to better absorb and increase the change of means of food, walnut kernel is often ground slurrying and is made drink by people.Because walnut kernel shape gully is too much, the skin of walnut kernel is made to be difficult to peel off.Therefore, the walnut kernel of belt leather, when slurrying is made drink, is often ground slurrying by people together.But, due to bar dawn wood kernel with crust bitterness hard to bear, grind together after slurrying, taste is pained, in order to improve taste, then needs to add a large amount of auxiliary materials, cannot ensure the unit nutritive value of drink.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide a kind of new walnut kernel peeling technique, this technique can make the mouthfeel of the walnut kernel after de-breaking more aromatic, and further, also make the nutrition of walnut kernel not be destroyed, color and luster is milky white;
Another object of the present invention is to provide the recipe ingredient of walnut protein drink;
Another object of the present invention is to provide the walnut protein drink preparation method of the recipe ingredient utilizing above-mentioned new walnut kernel peeling technique and walnut protein drink.
Object of the present invention carrys out specific implementation by the following technical programs:
A kind of walnut kernel peeling technique, first toasts the walnut shelled, then is soaked in weakly alkaline solution by the walnut after baking, and giant rinses, and can peel completely.
Preferably, described alkaline solution is edible alkali solution, and preferably, the consumption of described dietary alkali and the weight ratio of walnut are 1:5 ~ 8, are more preferably 1:7.
Preferably, the temperature of described baking is 60 ~ 100 DEG C, and preferably, baking time is 15 ~ 30min, preferred, and baking time is 20min.
Preferably, the temperature of described weakly alkaline solution is 80 ~ 95 DEG C, preferably 85 DEG C.
Preferably, the time of described immersion is 10 ~ 15min;
Preferably, described immersion uses jacketed pan to complete, and concrete operations are as follows:
Add water in jacketed pan and be warmed up to 80 ~ 95 DEG C, dietary alkali is dissolved in pot, then walnut is poured in jacketed pan be dipped to skin perfect kernel peach kernel skin and break completely.
A recipe ingredient for walnut protein drink, each component and proportionate relationship are: 100 parts, water, white sugar 30 ~ 45 parts, milk powder 3 ~ 8 parts, shelled peanut 5 ~ 8 parts, walnut kernel 25 ~ 34 parts, sodium phosphate trimer 0.02 ~ 0.05 part, Asc 2-P 5 ~ 7 parts, salt 0.5 ~ 2 part, natrium citricum 0.05 ~ 0.2 part, 0.02 ~ 0.1 part, sodium bicarbonate, ethyl maltol 0.003 ~ 0.02 part, sweetener 0.05 ~ 0.1 part, stabilizing agent 0.01 ~ 0.2 part, flavoring essence 0.01 ~ 0.1 part.
Preferably, the recipe ingredient of above-mentioned walnut protein drink, each component and proportionate relationship are: 100 parts, water, white sugar 33 parts, milk powder 7 parts, shelled peanut 7.5 parts, walnut kernel 32 parts, sodium phosphate trimer 0.03 part, Asc 2-P 6 parts, salt 1.5 parts, natrium citricum 0.1 part, 0.07 part, sodium bicarbonate, ethyl maltol 0.01 part, sweetener 0.06 part, stabilizing agent 0.08 part, flavoring essence 0.04 part.
Preferably, described sweetener adopts Sucralose; Described flavoring essence is vanillic aldehyde.
The preparation technology of above-mentioned walnut protein drink, successively through walnut kernel baking → weak base decortication → cleaning → shelled peanut and decortication walnut defibrination → colloid mill → mashing off → adding Asc 2-P, salt, natrium citricum, sodium bicarbonate, stabilizing agent, white sugar, milk powder, flavoring essence, sweetener and ethyl maltol carries out allocating → filter → homogeneous → high temperature sterilization → packaging.
As the preferred version of the preparation technology of above-mentioned walnut protein drink, wherein, described baking decortication adopts the technique of above-mentioned record.
Preferably, described matting, first soaks the walnut of decortication through clear water, then rinses with clear water, until walnut kernel surface is in neutral; Preferred, clear water soak time is 10min.
Beneficial effect of the present invention:
The low-temperature bake link that walnut kernel peeling technique of the present invention increases cleverly before decortication, makes product special flavour aromatic.Meanwhile, the link of baking, also for place mat has been laid in weak base decortication, makes walnut kernel skin more fragile after overbaking, without the need to existing strong acid, highly basic, adopts weak base (dietary alkali) to soak and just can peel completely.And weak basic condition, not only make the nutritional labeling of walnut obtain maximum reservation, and product is presented make us relatively appetitive milky, also illustrate that unit-protein content of the present invention is higher.Visible, walnut kernel peeling technological design of the present invention is all linked with one another, makes the breakthrough of the preparation of walnut protein drink and the preparation of other food be able to real realization.
The recipe ingredient of walnut protein drink of the present invention, by walnut, peanut mixture, taste is more aromatic, wherein, closes aliphatic acid, effectively can activate the trace element of walnut and various micro-element, make it more easily be absorbed by the body in peanut containing a large amount of insatiable hungers.Adding of white sugar, sodium bicarbonate, natrium citricum, not only play the effect relaxing sour and astringent mouthfeel, under weak base condition, the dry fruit slurry that white sugar makes glue grind after decomposing more thickness, with stable, be not easy corruption, add the shelf life of drink.Meanwhile, make the mouthfeel of drink more soft.Ethyl maltol is as the synergist of fragrant and sweet delicate flavour, and consumption is few, but effect is very remarkable, and protein drink taste can be made sweeter.
The present invention, by above-mentioned prescription, utilizes above-mentioned peeling technology, after first walnut kernel baking and weak base being peeled, then grinds slurrying, and mouthfeel and color and luster all even better.
Detailed description of the invention
Embodiment 1:
A recipe ingredient for walnut protein drink, each component and proportionate relationship are see table 1.Wherein, described sweetener preferably adopts Sucralose; Described flavoring essence is preferably vanillic aldehyde.
The preparation technology of above-mentioned walnut protein drink, successively through walnut kernel baking → weak base decortication → cleaning → shelled peanut, cashew nut kernel and decortication walnut defibrination → colloid mill → mashing off → adding Asc 2-P, salt, natrium citricum, sodium bicarbonate, stabilizing agent, white sugar, milk powder, flavoring essence, sweetener and ethyl maltol carries out allocating → filter → homogeneous → high temperature sterilization → packaging.
Wherein, walnut kernel peeling technique is:
S1, baking box is warming up to 80 DEG C; The walnut kernel of shelling is loaded baking box; Baking box constantly rotates baking 20 minutes, and walnut is in golden yellow namely sixty percent ripe; Walnut in baking box is poured out and spreads out to pond of drying in the air, prepare to enter decortication operation;
S2, adding water in jacketed pan is warming up to 85 DEG C, and is dissolved in pot by 1 part of dietary alkali; Pour 7 parts of walnuts in jacketed pan 10-15 minute, skin breaks completely; Walnut is dragged in stainless steel basket and rinse walnut to peeling completely with giant;
S3, drag for and soak 10 minutes with through clear water to stainless steel basket, then rinse with clear water; Test walnut with test paper, if also have residual alkali, continue to rinse, until in neutral; Defibrination unit can be entered.
Embodiment 2:
A recipe ingredient for walnut protein drink, each component and proportionate relationship are see table 1.Wherein, described sweetener preferably adopts Sucralose; Described flavoring essence is preferably vanillic aldehyde.
The preparation technology of above-mentioned walnut protein drink, with embodiment 1.
Wherein, walnut kernel baking and weak base decortication operation concrete operations as follows:
S1, baking box is warming up to 100 DEG C; The walnut kernel of shelling is loaded baking box; Baking box constantly rotates baking 15 minutes, and walnut is in golden yellow namely sixty percent ripe; Walnut in baking box is poured out and spreads out to pond of drying in the air, prepare to enter decortication operation;
S2, adding water in jacketed pan is warming up to 95 DEG C, and is dissolved in pot by 1 part of dietary alkali; Pour 5 parts of walnuts in jacketed pan 10-15 minute, skin breaks completely; Walnut is dragged in stainless steel basket and rinse walnut to peeling completely with giant;
S3, drag for and soak 10 minutes with through clear water to stainless steel basket, then rinse with clear water; Test walnut with test paper, if also have residual alkali, continue to rinse, until in neutral; Defibrination unit can be entered.
Embodiment 3:
A recipe ingredient for walnut protein drink, each component and proportionate relationship are see table 1.Wherein, described sweetener preferably adopts Sucralose; Described flavoring essence is preferably vanillic aldehyde.
The preparation technology of above-mentioned walnut protein drink, with embodiment 1.
Wherein, walnut kernel baking and weak base decortication operation concrete operations as follows:
S1, baking box is warming up to 60 DEG C; The walnut kernel of shelling is loaded baking box; Baking box constantly rotates baking 30 minutes, and walnut is in golden yellow namely sixty percent ripe; Walnut in baking box is poured out and spreads out to pond of drying in the air, prepare to enter decortication operation;
S2, adding water in jacketed pan is warming up to 80 DEG C, and is dissolved in pot by 1 part of dietary alkali; Pour 8 parts of walnuts in jacketed pan 10-15 minute, skin breaks completely; Walnut is dragged in stainless steel basket and rinse walnut to peeling completely with giant;
S3, drag for and soak 10 minutes with through clear water to stainless steel basket, then rinse with clear water; Test walnut with test paper, if also have residual alkali, continue to rinse, until in neutral; Defibrination unit can be entered.
Embodiment 4:
A recipe ingredient for walnut protein drink, each component and proportionate relationship are see table 1.Wherein, described sweetener preferably adopts Sucralose; Described flavoring essence is preferably vanillic aldehyde.
The preparation technology of above-mentioned walnut protein drink, with embodiment 1.
Wherein, walnut kernel baking and weak base decortication operation concrete operations as follows:
S1, baking box is warming up to 90 DEG C; The walnut kernel of shelling is loaded baking box; Baking box constantly rotates baking 25 minutes, and walnut is in golden yellow namely sixty percent ripe; Walnut in baking box is poured out and spreads out to pond of drying in the air, prepare to enter decortication operation;
S2, adding water in jacketed pan is warming up to 90 DEG C, and is dissolved in pot by 1 part of dietary alkali; Pour 6 parts of walnuts in jacketed pan 10-15 minute, skin breaks completely; Walnut is dragged in stainless steel basket and rinse walnut to peeling completely with giant;
S3, drag for and soak 10 minutes with through clear water to stainless steel basket, then rinse with clear water; Test walnut with test paper, if also have residual alkali, continue to rinse, until in neutral; Defibrination unit can be entered.
Table 1:
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (10)

1. a walnut kernel peeling technique, is characterized in that: first toasted by the walnut kernel shelled, then is soaked in weakly alkaline solution by the walnut kernel after baking, and giant rinses, and can peel completely.
2. walnut kernel peeling technique according to claim 1, is characterized in that: described alkaline solution is edible alkali solution, and preferably, the consumption of described dietary alkali and the weight ratio of walnut are 1:5 ~ 8; Be more preferably 1:7.
3. walnut kernel peeling technique according to claim 1, is characterized in that: the temperature of described baking is 60 ~ 100 DEG C, and preferably, baking time is 15 ~ 30min, preferred, and baking time is 20min.
4. walnut kernel peeling technique according to claim 1, is characterized in that: the temperature of described weakly alkaline solution is 80 ~ 95 DEG C, preferably 85 DEG C.
5. walnut kernel peeling technique according to claim 4, is characterized in that: the time of described immersion is 10 ~ 15min;
Preferably, described immersion uses jacketed pan to complete, and concrete operations are as follows:
Add water in jacketed pan and be warmed up to 80 ~ 95 DEG C, dietary alkali is dissolved in pot, then walnut is poured in jacketed pan be dipped to skin perfect kernel peach kernel skin and break completely.
6. a recipe ingredient for walnut protein drink, is characterized in that: each component and proportionate relationship are: 100 parts, water, white sugar 30 ~ 45 parts, milk powder 3 ~ 8 parts, shelled peanut 5 ~ 8 parts, walnut kernel 25 ~ 34 parts, sodium phosphate trimer 0.02 ~ 0.05 part, Asc 2-P 5 ~ 7 parts, salt 0.5 ~ 2 part, natrium citricum 0.05 ~ 0.2 part, 0.02 ~ 0.1 part, sodium bicarbonate, ethyl maltol 0.003 ~ 0.02 part, sweetener 0.05 ~ 0.1 part, stabilizing agent 0.01 ~ 0.2 part, flavoring essence 0.01 ~ 0.1 part.
7. the recipe ingredient of walnut protein drink according to claim 6, is characterized in that: each component and proportionate relationship are: 100 parts, water, white sugar 33 parts, milk powder 7 parts, shelled peanut 7.5 parts, walnut kernel 32 parts, sodium phosphate trimer 0.03 part, Asc 2-P 6 parts, salt 1.5 parts, natrium citricum 0.1 part, 0.07 part, sodium bicarbonate, ethyl maltol 0.01 part, sweetener 0.06 part, stabilizing agent 0.08 part, flavoring essence 0.04 part.
8. the recipe ingredient of the walnut protein drink according to claim 6 or 7, is characterized in that: described sweetener adopts Sucralose; Described flavoring essence is vanillic aldehyde.
9. the preparation technology of walnut protein drink according to any one of claim 6-8, is characterized in that: successively through walnut kernel baking → weak base decortication → cleaning → shelled peanut and decortication walnut defibrination → colloid mill → mashing off → adding Asc 2-P, salt, natrium citricum, sodium bicarbonate, stabilizing agent, white sugar, milk powder, flavoring essence, sweetener and ethyl maltol carries out allocating → filter → homogeneous → high temperature sterilization → packaging.
10. the preparation technology of walnut protein drink according to claim 9, is characterized in that: described walnut kernel baking and weak base decortication operation, adopt the walnut kernel peeling technique described in any one of claim 1-5; Preferably, described matting, first soaks the walnut of decortication through clear water, then rinses with clear water, until walnut kernel surface is in neutral; Preferred, clear water soak time is 10min.
CN201510861266.XA 2015-11-30 2015-11-30 Walnut kernel peeling technology, walnut protein drink formula component and preparation technology thereof Pending CN105410956A (en)

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Cited By (6)

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Publication number Priority date Publication date Assignee Title
CN106615136A (en) * 2016-12-12 2017-05-10 吉林农业大学 Pleurotus citrinopileatu mycelium pellet and walnut milk beverage and preparation method thereof
CN106879899A (en) * 2017-03-30 2017-06-23 张红霞 A kind of cheese nut beverage and preparation method thereof
CN107836528A (en) * 2017-11-27 2018-03-27 河南丰之源生物科技有限公司 A kind of NEW TYPE OF COMPOSITE protein beverage and preparation method thereof
CN108450966A (en) * 2018-03-08 2018-08-28 陕西师范大学 A kind of efficient peeling method of semen armeniacae amarae
CN108606292A (en) * 2018-04-25 2018-10-02 胡泽荣 A kind of walnut meat on honey and its processing method
CN110338349A (en) * 2019-08-22 2019-10-18 广元市鑫悦食品有限公司 The production method of the walnut rice dumpling

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615136A (en) * 2016-12-12 2017-05-10 吉林农业大学 Pleurotus citrinopileatu mycelium pellet and walnut milk beverage and preparation method thereof
CN106879899A (en) * 2017-03-30 2017-06-23 张红霞 A kind of cheese nut beverage and preparation method thereof
CN107836528A (en) * 2017-11-27 2018-03-27 河南丰之源生物科技有限公司 A kind of NEW TYPE OF COMPOSITE protein beverage and preparation method thereof
CN108450966A (en) * 2018-03-08 2018-08-28 陕西师范大学 A kind of efficient peeling method of semen armeniacae amarae
CN108606292A (en) * 2018-04-25 2018-10-02 胡泽荣 A kind of walnut meat on honey and its processing method
CN110338349A (en) * 2019-08-22 2019-10-18 广元市鑫悦食品有限公司 The production method of the walnut rice dumpling

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