CN105995475A - Walnut and oat powder and production method thereof - Google Patents
Walnut and oat powder and production method thereof Download PDFInfo
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- CN105995475A CN105995475A CN201610482204.2A CN201610482204A CN105995475A CN 105995475 A CN105995475 A CN 105995475A CN 201610482204 A CN201610482204 A CN 201610482204A CN 105995475 A CN105995475 A CN 105995475A
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- CN
- China
- Prior art keywords
- semen juglandis
- walnut
- oatmeal
- oil
- cold pressing
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 33
- 235000020234 walnut Nutrition 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 240000007049 Juglans regia Species 0.000 title 1
- 238000003825 pressing Methods 0.000 claims abstract description 43
- 241000758789 Juglans Species 0.000 claims abstract description 32
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 25
- 239000008170 walnut oil Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 128
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- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 31
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- 235000019198 oils Nutrition 0.000 claims description 31
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 20
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
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- 238000001291 vacuum drying Methods 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 238000011049 filling Methods 0.000 abstract description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 abstract description 2
- 239000002270 dispersing agent Substances 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 abstract description 2
- 239000000787 lecithin Substances 0.000 abstract description 2
- 235000010445 lecithin Nutrition 0.000 abstract description 2
- 229940067606 lecithin Drugs 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 235000010378 sodium ascorbate Nutrition 0.000 abstract description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract description 2
- 229960005055 sodium ascorbate Drugs 0.000 abstract description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000005913 Maltodextrin Substances 0.000 abstract 1
- 229920002774 Maltodextrin Polymers 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 229940035034 maltodextrin Drugs 0.000 abstract 1
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 25
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- 102000004169 proteins and genes Human genes 0.000 description 5
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- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
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- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
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- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 229920001503 Glucan Polymers 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000007417 Solanum muricatum Species 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 238000004090 dissolution Methods 0.000 description 1
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- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
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- 239000013049 sediment Substances 0.000 description 1
- JXAZAUKOWVKTLO-UHFFFAOYSA-L sodium pyrosulfate Chemical compound [Na+].[Na+].[O-]S(=O)(=O)OS([O-])(=O)=O JXAZAUKOWVKTLO-UHFFFAOYSA-L 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
Abstract
The invention discloses walnut and oat powder and a production method thereof. The method includes the following steps of 1, material selection; 2, decrustation; 3, walnut seed coat processing; 4, drying; 5, cold-pressing of walnut oil; 6, preparation of oat grains; 7, superfine grinding, wherein walnut seed coat powder obtained in step 2, walnut cakes obtained in step 5 and dry oat grains obtained in step 6 are mixed and crushed into the superfine walnut oat powder through a high-speed jet mill; 8, nitrogen-filling processing and packaging, wherein the obtained superfine walnut oat powder is subjected to nitrogen-filling processing and packaging. The produced walnut and oat powder is long in shelf life, a deoxidizer bag does not need to be additionally added, stabilizers such as sodium ascorbate, sodium purosulfate and disodium hydrogen phosphate do not need to be added, dispersing agents such as maltodextrin and functional oligosaccharide do not need to be added, emulgators such as lecithin and sodium stearyl lactate do not need to be added, and on the aspect of oat processing, an ideal brewing state and taste can be reached under the condition that the particle size does not need to be smaller.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to Semen Juglandis oatmeal and production method thereof.
Background technology
Herba bromi japonici is one of main food of Herba bromi japonici main producing region, North China of China, and it has abundant nutrition
Composition and significantly nutritive effect.The protein content of Herba bromi japonici reaches 11.3-19.9%, and it must amino
(Dietary Reference Intakes is called for short for acid composition and Chinese DRIs value
DRIs) essentially identical；Containing the fat of about 8%, be 4 times of Semen Tritici aestivi, for corn, wherein
Linoleic acid accounts for 38-52%.Additionally, possibly together with abundant water soluble dietary fiber, and major part is β
-glucosan.Nutritional studies is thought, human body daily intakes the beta glucan of 3g, can effectively reduce
Cholesterol level, daily intakes the beta glucan of 5g, and scalable blood sugar for human body reacts.
Semen Juglandis, also known as Semen Juglandis, Qiang's Fructus Persicae, for juglandaceae plant.With almond, Fructus anacardii, Semen coryli heterophyllae and be referred to as
World-renowned " four big dry fruits ".Semen Juglandis contains abundant nutrient, and every hectogram contains protein
15-20 gram, fat is more, carbohydrate 10 grams, and containing the calcium of needed by human, phosphorus, ferrum etc.
Various trace elements and mineral, and the multivitamin such as carotene, riboflavin.Human body is had
Benefit, can strong brain, be one of nuts food of deeply being liked by common people, be described as " long live
Son ", " Solanum muricatum ".Semen Juglandis is a kind of nutritious fruit, it can be can be regarded as fruit one class,
It can be with cardioprotection function, so a lot of old people likes eating.The benefit of Semen Juglandis has very in fact
Many, it is not restricted to old people and eats, young, middle age has been eaten equally a lot of benefits.Performance
Sweet in the mouth, warm in nature.Entering lung, liver, kidney three warp, energy reinforcing the kidney and supporting YANG, tonifying the lung is astringed the lung, loosening bowel to relieve constipation.Ginseng
Examine containing abundant fatty oil, volume protein, calcium, phosphorus, ferrum, carotene, vitamin B1、B2,
The composition such as saccharide, nicotinic acid.Walnut nutritious abundant, except Semen Juglandis, containing abundant in Semen Juglandis seed coat
Polyphenols.Similar with the tea polyphenols known, grape seed polyphenols, seed coat polyphenol also has numerous
Alimentary health-care function, including removing human free radical, defying age, suppression tumor proliferative etc..Semen Juglandis kind
Skin polyphenol content enriches, and antioxidation and Inhibiting enzyme activity are notable, can defying age, have good health-care effect.
VB in Semen Juglandis seed coat1, macronutrient phosphorus and trace element Zn content higher, additionally, Semen Juglandis in plant
In skin, protein content is the highest, and fat and calcium also have certain content, content minimum for VB2, about
For 1/3 in Semen Juglandis.It follows that containing more rich nutrient in Semen Juglandis seed coat, particularly
Zn content enriches, and infant health, intelligence growth promoter are had a major impact by zinc, exempts from improving human body
Epidemic disease power is useful.
By to walnut kernel peeling technical research, laying the first stone for Semen Juglandis, Herba bromi japonici deep processing.
Summary of the invention
It is an object of the invention to provide the brand-new production method of Semen Juglandis oatmeal, by the place to Semen Juglandis seed coat
Reason, obtains little molecule tannin, will obtain little molecule tannin and be applied in subsequent technique, and add Semen Juglandis to
In powder, prevent the oxidation of Semen Juglandis, the Semen Juglandis oatmeal lighter color obtained, it is of high nutritive value.
The present invention is achieved by the following technical solution:
The production method of Semen Juglandis oatmeal, comprises the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spraying with low discharge clear water, be then placed in steam explosion tank, burst pressure 3.0-3.5Mpa, during pressurize
Between maintain 150-200s and peel, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) Semen Juglandis seed coat processes: by step 2) the Semen Juglandis seed coat that obtains, add pure water, adjust
PH6.5-7.0, by volume percentage ratio is that 10-15% accesses the lactic acid bacteria liquid spawn cultivating maturation, puts
Enter fermentation cylinder for fermentation, fermentation temperature at 35-37 DEG C, fermentation time 3-4h, then inactivate, be dried
Obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried；
5) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
6) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) Semen Juglandis that obtains
Cake and step 6) obtain the mixing of Herba bromi japonici dry granular, pulverize with high speed jet mill, be ground into ultra micro core
Fructus Persicae oatmeal；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Step 3 of the present invention) described in lactic acid bacteria, for Lactobacillus bulgaricus, bacillus acidophilus, addicted to
Hot streptococcus, Streptococcus cremoris, bifidobacterium bifidum, when mixing, for arbitrary proportion.
Step 4) described in vacuum drying, preferably vacuum 0.07-0.08Mpa, temperature 50 C, dry
Dry to water content less than 5%.
Step 5) described in walnut cakes, preferably oil content is about 9%.
Step 7) described in step 2) obtain Semen Juglandis seed coat powder, step 5) walnut cakes that obtains
With step 6) obtain Herba bromi japonici dry granular preferably according to weight ratio be 5-8:50-60:35-42 mixing, step
2) the Semen Juglandis seed coat powder obtained adds too much, affects mouthfeel and the color and luster of product, adds very little,
Do not have antioxidative effect；Described ultra micro Semen Juglandis oatmeal preferably 500 mesh.
Present invention additionally comprises the Semen Juglandis oatmeal using above production method to obtain.
Compared with prior art, present invention have the advantage that
1, containing higher tannin in Semen Juglandis seed coat, tannin is alkaline matter, and mouthfeel is pained so that core
Semen Persicae mouthfeel slightly bitter taste, and it forms sediment composite with protein, is considered anti-nutrient
Matter, and product quality can be reduced because of oxidizing brown stain, therefore first have to Semen Juglandis is peeled.But
It is because tannin content in Semen Juglandis seed coat high, although mouthfeel is pained, and color and luster is bad, but has certain antioxygen
Change effect；Naked core loses the protection of seed coat, and Oxidation of Fat and Oils speed can be accelerated.In prior art, for
The removing of Semen Juglandis seed coat, general use acid-alkali treatment or also needs to combine the modes such as ultrasound wave and process,
But such process, purpose simply processes and removes Semen Juglandis seed coat, for the Semen Juglandis seed coat taken off again
Being used without considering, the present invention passes through Steam explosion treatment Semen Juglandis, on the one hand, make Semen Juglandis seed coat
Separate with Semen Juglandis, on the other hand, so that the active substance (including tannin) in Semen Juglandis seed coat
Decomposing, beneficially subsequent technique processes.
2, the present invention to isolated Semen Juglandis seed coat use lactic acid bacteria process, have promotion protein,
The molecular breakdown that polysaccharide, polyphenol etc. are big, promotes the dissolution of tannin, by the method for the present invention, tannin
Stripping quantity can be enhanced about more than once than prior art, meanwhile, the existence of lactic acid and reaction, Ke Yichong
Bitter taste to tannin.Meanwhile, Steam explosion treatment and the combination of lactic acid treatment, it is possible to prevent Semen Juglandis
In protein there is heat-coagulation when producing, on the one hand prevent pipeline from all filling in, on the other hand can carry
The dissolubility of high product.
3, the Semen Juglandis oatmeal that the present invention obtains, storage life limit for length, need not additional Deoxidizing agent bag, no
With adding the stabilizers such as sodium ascorbate, sodium pyrosulfate, disodium hydrogen phosphate, stick with paste without adding Fructus Hordei Germinatus
Dispersant and the emulsifying agents such as lecithin, sodium stearoyl lactate such as essence, functional oligose, for
In the process of Herba bromi japonici, particle diameter, without less, just can reach preferably to reconstitute state and mouthfeel.Compare
The Semen Juglandis oatmeal that prior art obtains, within the shelf-life of same time, color and luster retentivity is more preferable,
Also will not produce " Kazakhstan " and lose taste.
Detailed description of the invention
With embodiment, the invention will be further described below, but the invention is not limited in that these are implemented
Example.
Embodiment 1:
The production method of Semen Juglandis oatmeal, comprises the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spraying with low discharge clear water, be then placed in steam explosion tank, burst pressure 3.0Mpa, the dwell time ties up
Hold and peel at 200s, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) Semen Juglandis seed coat processes: by step 2) the Semen Juglandis seed coat that obtains, add pure water, adjust
PH6.5, by volume percentage ratio be 15% access cultivate ripe Lactobacillus bulgaricus, bacillus acidophilus,
Streptococcus thermophilus, Streptococcus cremoris, bifidobacterium bifidum liquid spawn, put into fermentation cylinder for fermentation,
Fermentation temperature at 35-37 DEG C, fermentation time 3h, then inactivate, be dried to obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried, vacuum 0.07-0.08Mpa,
Temperature 50 C, is dried to water content less than 5%；
5) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, oil-containing about 9% in cake, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
6) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) Semen Juglandis that obtains
Cake and step 6) obtain Herba bromi japonici dry granular according to weight ratio be 5:60:35 mixing, pulverize with high velocity air
Machine is pulverized, and is ground into 500 mesh ultra micro Semen Juglandis oatmeals；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Embodiment 2:
The production method of Semen Juglandis oatmeal, comprises the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spraying with low discharge clear water, be then placed in steam explosion tank, burst pressure 3.5Mpa, the dwell time ties up
Hold and peel at 180s, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) Semen Juglandis seed coat processes: by step 2) the Semen Juglandis seed coat that obtains, add pure water, adjust
PH7.0, by volume percentage ratio is that the Lactobacillus bulgaricus of maturation, bacillus acidophilus are cultivated in 12% access
Liquid spawn, puts into fermentation cylinder for fermentation, fermentation temperature at 35-37 DEG C, fermentation time 3.5h, so
Rear inactivation, is dried to obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried, vacuum 0.07-0.08Mpa,
Temperature 50 C, is dried to water content less than 5%；
5) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, oil-containing about 9% in cake, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
6) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) Semen Juglandis that obtains
Cake and step 6) obtain Herba bromi japonici dry granular according to weight ratio be 8:50:42 mixing, pulverize with high velocity air
Machine is pulverized, and is ground into 500 mesh ultra micro Semen Juglandis oatmeals；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Embodiment 3:
The production method of Semen Juglandis oatmeal, comprises the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spraying with low discharge clear water, be then placed in steam explosion tank, burst pressure 3.0Mpa, the dwell time ties up
Hold and peel at 200s, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) Semen Juglandis seed coat processes: by step 2) the Semen Juglandis seed coat that obtains, add pure water, adjust
PH6.5, by volume percentage ratio is that the Lactobacillus bulgaricus of maturation, streptococcus thermophilus are cultivated in 10% access
Liquid spawn, puts into fermentation cylinder for fermentation, fermentation temperature at 35-37 DEG C, fermentation time 4h, then
Inactivation, is dried to obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried, vacuum 0.07-0.08Mpa,
Temperature 50 C, is dried to water content less than 5%；
5) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, oil-containing about 9% in cake, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
6) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) Semen Juglandis that obtains
Cake and step 6) obtain Herba bromi japonici dry granular according to weight ratio be 6:55:39 mixing, pulverize with high velocity air
Machine is pulverized, and is ground into 500 mesh ultra micro Semen Juglandis oatmeals；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Comparative example:
The production method of Semen Juglandis oatmeal, comprises the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spray with low discharge clear water, then soak 2-3min with the hydrochloric acid solution of 0.15%, add 0.1% lemon
Lemon acid and the Sal mixed liquor of 1% soak 5min, to reach the effect of dealkalize bleaching, neutralizes with water
Become neutrality, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) it is dried: drain the moisture of Semen Juglandis, be vacuum dried, vacuum 0.07-0.08Mpa,
Temperature 50 C, is dried to water content less than 5%；
4) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, oil-containing about 9% in cake, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
5) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
6) micronizing: by step 4) walnut cakes that obtains and step 5) obtain Herba bromi japonici dry granular according to
Weight ratio is 55:39 mixing, pulverizes with high speed jet mill, is ground into 500 mesh ultra micro Semen Juglandis swallows
Flour；
7) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Experimental example: the Semen Juglandis oatmeal that embodiment 3 and comparative example the obtain ratio of guaranteeing the quality by Acceleration study
Relatively
Claims (7)
1. the production method of Semen Juglandis oatmeal, it is characterised in that comprise the steps:
1) select materials: select full, free from insect pests, without going mouldy, the Semen Juglandis of not oil spilling, remove core
Peach shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye with 0.5%NaOH
3min, soaking temperature 60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, after immersion
Spraying with low discharge clear water, be then placed in steam explosion tank, burst pressure 3.0-3.5Mpa, during pressurize
Between maintain 150-200s and peel, isolated nuclei Semen Persicae, Semen Juglandis seed coat；
3) Semen Juglandis seed coat processes: by step 2) the Semen Juglandis seed coat that obtains, add pure water, adjust
PH6.5-7.0, by volume percentage ratio is that 10-15% accesses the lactic acid bacteria liquid spawn cultivating maturation, puts
Enter fermentation cylinder for fermentation, fermentation temperature at 35-37 DEG C, fermentation time 3-4h, then inactivate, be dried
Obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried；
5) one-level cold pressing: by step 4) use vertical barrel hydraulic oil press after the Semen Juglandis that obtains is broken
Squeezing walnut oil, squeeze pressure 20Mpa, squeezing time 25min, oil yield controls, 30%, to obtain
One-level cold pressing walnut cakes；
Two grades of cold pressing: one-level cold pressing walnut cakes is used water-cooled temperature control, frequency modulation variable speed screw formula oil press
Squeeze walnut oil, by constant temp. automatic control device, oil outlet temperature is controlled in temperature≤70 DEG C, go out cake temperature
≤ 72 DEG C, obtain two grades of cold pressing walnut cakes；
Fine work cold pressing walnut oil will be prepared after walnut oil initial filter after two grades of cold pressing, fine straining；
6) prepare oat grain: bark fetching Herba bromi japonici raw grain, clear up remove impurity, de-stone of seething with excitement, husking by impact,
The rough separation of paddy, selected, obtain YUANMAI grain, under conditions of pressure is 0.45MPa, at wet-hot steam
Reason 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carry out four sections of gradient oven drying at low temperatures, first
Section be 100 DEG C, second segment is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, every section time
Between be 12min, dry to moisture content≤4.0%, obtain Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) Semen Juglandis that obtains
Cake and step 6) obtain the mixing of Herba bromi japonici dry granular, pulverize with high speed jet mill, be ground into ultra micro core
Fructus Persicae oatmeal；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
The production method of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step
Rapid 3) in, lactic acid bacteria is Lactobacillus bulgaricus, bacillus acidophilus, streptococcus thermophilus, butterfat hammer
Bacterium, bifidobacterium bifidum, when mixing, for arbitrary proportion.
The production method of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step
Rapid 4) vacuum drying described in, vacuum 0.07-0.08Mpa, temperature 50 C, it is dried to water content
Less than 5%.
The production method of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step
Rapid 5) walnut cakes described in, oil content is 9%.
The production method of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step
Rapid 7) step 2 described in) obtain Semen Juglandis seed coat powder, step 5) walnut cakes that obtains and step
6) obtaining Herba bromi japonici dry granular according to weight ratio is 5-8:50-60:35-42 mixing.
The production method of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step
Rapid 7) the ultra micro Semen Juglandis oatmeal described in is 500 mesh.
7. the Semen Juglandis oatmeal that the production method according to any one of claim 1-6 obtains.
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| CN108402391A (en) * | 2018-02-27 | 2018-08-17 | 湖南农业大学 | A kind of oatmeal and preparation method thereof |
| CN109198039A (en) * | 2018-11-05 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method of the glycan soya-bean milk rich in soluble dietary fiber |
| CN109393044A (en) * | 2018-10-25 | 2019-03-01 | 合肥工业大学 | A kind of flavored type gingko milk beverage and preparation method thereof |
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| CN108402391A (en) * | 2018-02-27 | 2018-08-17 | 湖南农业大学 | A kind of oatmeal and preparation method thereof |
| CN108402391B (en) * | 2018-02-27 | 2021-08-06 | 湖南农业大学 | Oat flour and preparation method thereof |
| CN109393044A (en) * | 2018-10-25 | 2019-03-01 | 合肥工业大学 | A kind of flavored type gingko milk beverage and preparation method thereof |
| CN109198039A (en) * | 2018-11-05 | 2019-01-15 | 安徽鑫乐源食品有限公司 | A kind of preparation method of the glycan soya-bean milk rich in soluble dietary fiber |
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