CN106036422A - Walnut oat powder and preparation method thereof - Google Patents
Walnut oat powder and preparation method thereof Download PDFInfo
- Publication number
- CN106036422A CN106036422A CN201610472249.1A CN201610472249A CN106036422A CN 106036422 A CN106036422 A CN 106036422A CN 201610472249 A CN201610472249 A CN 201610472249A CN 106036422 A CN106036422 A CN 106036422A
- Authority
- CN
- China
- Prior art keywords
- semen juglandis
- walnut
- oatmeal
- preparation
- obtains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020234 walnut Nutrition 0.000 title claims abstract description 32
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000003825 pressing Methods 0.000 claims abstract description 19
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 7
- 239000008170 walnut oil Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 124
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 33
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 33
- 235000013339 cereals Nutrition 0.000 claims description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 230000008569 process Effects 0.000 claims description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
- 239000003513 alkali Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 239000004575 stone Substances 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000010779 crude oil Substances 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 238000000643 oven drying Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 claims description 2
- 235000014962 Streptococcus cremoris Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- 230000000994 depressogenic effect Effects 0.000 claims 1
- 241000758791 Juglandaceae Species 0.000 abstract description 2
- 229920002774 Maltodextrin Polymers 0.000 abstract description 2
- 239000005913 Maltodextrin Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 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
- 229940035034 maltodextrin Drugs 0.000 abstract description 2
- JXAZAUKOWVKTLO-UHFFFAOYSA-L sodium pyrosulfate Chemical compound [Na+].[Na+].[O-]S(=O)(=O)OS([O-])(=O)=O JXAZAUKOWVKTLO-UHFFFAOYSA-L 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
- 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 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000010378 sodium ascorbate Nutrition 0.000 abstract 1
- 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 1
- 229960005055 sodium ascorbate Drugs 0.000 abstract 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 abstract 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 abstract 1
- 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 1
- 235000018553 tannin Nutrition 0.000 description 9
- 239000001648 tannin Substances 0.000 description 9
- 229920001864 tannin Polymers 0.000 description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 238000006396 nitration reaction Methods 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 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 3
- 229920002498 Beta-glucan Polymers 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 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
- 230000035800 maturation Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 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
- 230000003064 anti-oxidating effect Effects 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
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 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
- 241000193830 Bacillus <bacterium> 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
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000848296 Endopleura Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 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 description 1
- 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
- 241000194017 Streptococcus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000004458 antinutrient Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940087559 grape seed Drugs 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 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
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 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
- 238000004064 recycling Methods 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
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 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
- 239000000126 substance Substances 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
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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 oat powder and a preparation method thereof. The preparation method comprises the following steps: 1) selecting materials; 2) peeling; 3) treating seed coats of walnuts; 4) drying; 5) carrying out cold pressing to obtain walnut oil; 6) preparing oat grains; 7) carrying out superfine grinding, namely mixing the walnut seed coat powder obtained in the step 2), walnut cakes obtained in the step 5) and dry oat grains obtained in the step 6), and pulverizing by adopting a high-speed air jet pulverizer, so as to obtain superfine walnut oat powder; and 8) carrying out vacuum nitrogen-filled packaging, namely carrying out vacuum nitrogen-filled packaging on the obtained superfine walnut oat powder. The obtained walnut oat powder is long in storage life, a deoxidizing agent bag does not need to be added, neither a stabilizer such as sodium ascorbate, sodium pyrosulfate and disodium hydrogen phosphate nor a dispersing agent such as maltodextrin and functional oligosaccharide as well as an emulsifying agent such as lecithin and sodium stearoyl lactylate need to be added, and ideal preparing state and taste can be realized without requiring smaller grain size in treatment of oat.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of Semen Juglandis oatmeal and preparation 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 nutritional labeling and notable
Nutritive effect.The protein content of Herba bromi japonici reaches 11.3-19.9%, and its essential amino acids composition and diet nutrient are with reference to taking the photograph
Enter value (Dietary Reference Intakes is called for short DRIs) essentially identical；Containing the fat of about 8%, it it is Semen Tritici aestivi
4 times, for corn, its Linoleic acid accounts for 38-52%.Additionally, possibly together with abundant water soluble dietary fiber, and major part
For beta glucan.Nutritional studies is thought, human body daily intakes the beta glucan of 3g, can effectively reduce cholesterol level, every day
Taking in the beta glucan of 5g, 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 the most world-renowned " four is big
Dry fruit ".Semen Juglandis contains abundant nutrient, and every hectogram contains 15-20 gram of protein, and fat is more, carbohydrate 10 grams, and
Various trace elements and the mineral such as calcium containing needed by human, phosphorus, ferrum, and the multivitamin such as carotene, riboflavin.
Useful to human body, can strong brain, be one of nuts food of deeply being liked by common people, be described as " long live ", " long-lived
Really ".Semen Juglandis is a kind of nutritious fruit, it can be can be regarded as fruit one class, and it can be with cardioprotection function, so being very
Many old peoples like eating.The benefit of Semen Juglandis has much in fact, is not restricted to old people and eats, and young, middle age has eaten one
Sample has 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.Reference
Containing abundant fatty oil, volume protein, calcium, phosphorus, ferrum, carotene, vitamin B1、B2, the composition such as saccharide, nicotinic acid.Semen Juglandis is sought
Support abundant, except Semen Juglandis, containing abundant polyphenols in Semen Juglandis seed coat.With the tea polyphenols known, grape seed polyphenols class
Seemingly, seed coat polyphenol also has numerous alimentary health-care functions, including removing human free radical, defying age, suppression tumor proliferative etc..
Semen Juglandis seed coat polyphenol content enriches, and antioxidation and Inhibiting enzyme activity are notable, can defying age, have good health-care effect.Semen Juglandis seed coat
Middle VB1, macronutrient phosphorus and trace element Zn content higher, additionally, protein content is the highest in endopleura of walnut, fat
Also have certain content with calcium, content minimum for VB2, about 1/3 in Semen Juglandis.It follows that containing relatively in Semen Juglandis seed coat
Abundant nutrient, particularly Zn content enrich, and infant health, intelligence growth promoter are had a major impact by zinc, to improving people
Body immunity 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 a kind of brand-new preparation method of Semen Juglandis oatmeal, by the process to Semen Juglandis seed coat,
To little molecule tannin, little molecule tannin will be obtained and be applied in subsequent technique, and add in walnut powder, prevent the oxygen of Semen Juglandis
Change, the Semen Juglandis oatmeal lighter color obtained, be of high nutritive value.
The present invention is achieved by the following technical solution:
The preparation method of a kind 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2With the compound dipping by lye 3min of 0.5%NaOH, soaking temperature
60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, be then placed in pressure pan
In, it is forced into 4kg/cm2So that it is pressure is uniform, and keeps 10-15min, then recovers normal pressure in 1-3s and peels, point
Freestone 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 into fermentation cylinder for fermentation, and fermentation temperature is at 35-37
DEG C, fermentation time 3-4h, then inactivate, be dried to obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried；
5) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keep core
Fructus Persicae drop temperature is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes；
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,
To YUANMAI grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, the
Two-stage nitration is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 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) walnut cakes that obtains and step 6) obtain
Herba bromi japonici dry granular mixes, and pulverizes with high speed jet mill, is ground into ultra micro Semen Juglandis 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, streptococcus thermophilus, butterfat
Streptococcus, bifidobacterium bifidum, when mixing, for arbitrary proportion.
Step 4) described in vacuum drying, preferably vacuum 0.07-0.08Mpa, temperature 50 C, be dried to water content and be less than
5%.
Step 5) described in walnut cakes, preferably oil content is about 12%.
Step 7) described in step 2) obtain Semen Juglandis seed coat powder, step 5) walnut cakes that obtains and step 6) obtain swallow
Wheat dry granular is preferably 5-8:50-60:35-42 mixing according to weight ratio, step 2) the Semen Juglandis seed coat powder that obtains adds too much, shadow
Ring mouthfeel and the color and luster of product, add 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 method made above 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 Semen Juglandis mouthfeel is the most bitter
Astringent taste, and it forms sediment composite with protein, is considered anti-nutrient substance, and can reduce product product because of oxidizing brown stain
Matter, therefore first has to peel Semen Juglandis.But it is high to be because tannin content in Semen Juglandis seed coat, although mouthfeel is pained, color and luster
Bad, but have certain antioxidation；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, and the recycling of the Semen Juglandis seed coat for taking off does not accounts for, and the present invention is by " being forced into
4kg/cm2So that it is pressure is uniform, and keeps 10-15min, then recovers normal pressure in 1-3s ", the pressure of employing is far smaller than
Pressure used by existing high pressure technique, and by moment, pressure is reduced to 0, on the one hand, Semen Juglandis seed coat and Semen Juglandis are divided
From, on the other hand, so that the active substance (including tannin) in Semen Juglandis seed coat decomposes, beneficially subsequent technique processes.
2, isolated Semen Juglandis seed coat is used lactic acid bacteria to process by the present invention, has promotion protein, polysaccharide, polyphenol etc.
Big molecular breakdown, promotes the dissolution of tannin, and by the method for the present invention, the stripping quantity of tannin can double than prior art
Above, meanwhile, the existence of lactic acid and reaction, can be with the bitter taste of offset tannin.Meanwhile, HIGH PRESSURE TREATMENT and the knot of lactic acid treatment
Closing, there is heat-coagulation in the protein being possible to prevent in Semen Juglandis, on the one hand prevent pipeline from all filling in when producing, and 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, ascorbic acid need not be added
The stabilizers such as sodium, sodium pyrosulfate, disodium hydrogen phosphate, without adding the dispersant such as maltodextrin, functional oligose and ovum
The emulsifying agent such as phospholipid, sodium stearoyl lactate, in the process of Herba bromi japonici, particle diameter, without less, just can reach preferably to rush
Tune state and mouthfeel.The Semen Juglandis oatmeal obtained compared to existing technology, within the shelf-life of same time, color and luster retentivity is more
Good, 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 these embodiments.
Embodiment 1:
The preparation method of a kind 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2With the compound dipping by lye 3min of 0.5%NaOH, soaking temperature
60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, be then placed in pressure pan
In, it is forced into 4kg/cm2So that it is pressure is uniform, and keeps 10min, then recovers normal pressure in 1-3s and peels, 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
Than being that ripe Lactobacillus bulgaricus, bacillus acidophilus, streptococcus thermophilus, Streptococcus cremoris, not tally double is cultivated in 15% access
Discrimination bacillus liquid spawn, puts into fermentation cylinder for fermentation, fermentation temperature at 35-37 DEG C, fermentation time 3h, then inactivate, be dried
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) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keep core
Fructus Persicae drop temperature is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes, and oil content is about 12%；
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,
To YUANMAI grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, the
Two-stage nitration is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 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) walnut cakes that obtains and step 6) obtain
Herba bromi japonici dry granular is 5:60:35 mixing according to weight ratio, pulverizes with high speed jet mill, is ground into 500 mesh ultra micro Semen Juglandis Herba bromi japonicis
Powder；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Embodiment 2:
The preparation method of a kind 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2With the compound dipping by lye 3min of 0.5%NaOH, soaking temperature
60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, be then placed in pressure pan
In, it is forced into 4kg/cm2So that it is pressure is uniform, and keeps 15min, then recovers normal pressure in 1-3s and peels, 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
Than being that the Lactobacillus bulgaricus of maturation, bacillus acidophilus liquid spawn are cultivated in 12% access, put into fermentation cylinder for fermentation, fermentation
Temperature at 35-37 DEG C, fermentation time 3.5h, 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) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keep core
Fructus Persicae drop temperature is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes, and oil content is about 12%；
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,
To YUANMAI grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, the
Two-stage nitration is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 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) walnut cakes that obtains and step 6) obtain
Herba bromi japonici dry granular is 8:50:42 mixing according to weight ratio, pulverizes with high speed jet mill, is ground into 500 mesh ultra micro Semen Juglandis Herba bromi japonicis
Powder；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Embodiment 3:
The preparation method of a kind 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2With the compound dipping by lye 3min of 0.5%NaOH, soaking temperature
60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, be then placed in pressure pan
In, it is forced into 4kg/cm2So that it is pressure is uniform, and keeps 12min, then recovers normal pressure in 1-3s and peels, 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
Than being that the Lactobacillus bulgaricus of maturation, streptococcus thermophilus liquid spawn are cultivated in 10% access, put into fermentation cylinder for fermentation, fermentation
Temperature at 35-37 DEG C, fermentation time 4h, 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) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keep core
Fructus Persicae drop temperature is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes, and oil content is about 12%；
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,
To YUANMAI grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, the
Two-stage nitration is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 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) walnut cakes that obtains and step 6) obtain
Herba bromi japonici dry granular is 6:55:39 mixing according to weight ratio, pulverizes with high speed jet mill, is ground into 500 mesh ultra micro Semen Juglandis Herba bromi japonicis
Powder；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
Comparative example:
The preparation method of a kind 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2With the compound dipping by lye 3min of 0.5%NaOH, soaking temperature
60-63 DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, then the salt with 0.15%
Acid solution soak 2-3min, add 0.1% citric acid and 1% Sal mixed liquor in soak 5min, with reach dealkalize bleaching
Effect, with in water with become neutral, 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) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keep core
Fructus Persicae drop temperature is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes, and oil content is about 12%；
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,
To YUANMAI grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, the
Two-stage nitration is 115 DEG C, and the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 12min, dry to moisture content≤
4.0%, obtain Herba bromi japonici dry granular；
6) micronizing: by 4 steps 4) walnut cakes that obtains and step 5) to obtain Herba bromi japonici dry granular according to weight ratio be 55:39
Mixing, pulverizes with high speed jet mill, is ground into 500 mesh ultra micro Semen Juglandis oatmeals；
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 obtain is compared by guaranteeing the quality of Acceleration study
Claims (7)
1. the preparation method of a 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 walnut shell and impurity thereof；
2) decortication: by Semen Juglandis with containing 0.1%CaCl2Compound dipping by lye 3min, soaking temperature 60-63 with 0.5%NaOH
DEG C, consumption is Semen Juglandis weight 4 times of compound alkali liquor, spray with low discharge clear water after immersion, be then placed in pressure pan, add
It is depressed into 4kg/cm2So that it is pressure is uniform, and keeps 10-15min, then recovers normal pressure in 1-3s and peels, separates Semen Juglandis
Core, 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
Cultivating ripe lactic acid bacteria liquid spawn than accessing for 10-15%, put into fermentation cylinder for fermentation, fermentation temperature, at 35-37 DEG C, is sent out
Ferment time 3-4h, then inactivates, and is dried to obtain powder；
4) it is dried: drain the moisture of Semen Juglandis, be vacuum dried；
5) cold pressing walnut oil: be dried the Semen Juglandis after crushing with the squeezing of twin screw cold pressing expeller, use secondary cold pressing, keeps Semen Juglandis to go out
Material temperature degree is less than 70 DEG C, filters squeezing crude oil, obtains walnut cakes；
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 former
Wheat grain, under conditions of pressure is 0.45MPa, wet-hot steam processes 45min, obtains the oat grain after pre-gelatinized；
Preparation Herba bromi japonici dry granular: by the oat grain after pre-gelatinized, carrying out four sections of gradient oven drying at low temperatures, first paragraph is 100 DEG C, second segment
Being 115 DEG C, the 3rd section is 90 DEG C, and the 4th section is 50 DEG C, and the time of every is 12min, dries to moisture content≤4.0%,
To Herba bromi japonici dry granular；
7) micronizing: by step 2) obtain Semen Juglandis seed coat powder, step 5) walnut cakes that obtains and step 6) obtain Herba bromi japonici
Dry granular mixes, and pulverizes with high speed jet mill, is ground into ultra micro Semen Juglandis oatmeal；
8) vacuum pack with nitrogen: the ultra micro Semen Juglandis oatmeal obtained is carried out vacuum pack with nitrogen.
The preparation method of a kind of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step 3) in lactic acid bacteria be
Lactobacillus bulgaricus, bacillus acidophilus, streptococcus thermophilus, Streptococcus cremoris, bifidobacterium bifidum, when mixing, for arbitrarily
Ratio.
The preparation method of a kind of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step 4) described in vacuum
It is dried, vacuum 0.07-0.08Mpa, temperature 50 C, is dried to water content less than 5%.
The preparation method of a kind of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step 5) described in Semen Juglandis
Cake, oil content is 12%.
The preparation method of a kind of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step 7) described in step
2) the Semen Juglandis seed coat powder that obtains, step 5) walnut cakes that obtains and step 6) to obtain Herba bromi japonici dry granular according to weight ratio be 5-8:
50-60:35-42 mixes.
The preparation method of a kind of Semen Juglandis oatmeal the most according to claim 1, it is characterised in that: step 7) described in ultra micro
Semen Juglandis oatmeal is 500 mesh.
7. the Semen Juglandis oatmeal that the preparation method according to any one of claim 1-6 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472249.1A CN106036422A (en) | 2016-06-24 | 2016-06-24 | Walnut oat powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610472249.1A CN106036422A (en) | 2016-06-24 | 2016-06-24 | Walnut oat powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036422A true CN106036422A (en) | 2016-10-26 |
Family
ID=57165582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610472249.1A Pending CN106036422A (en) | 2016-06-24 | 2016-06-24 | Walnut oat powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036422A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969672A (en) * | 2017-11-23 | 2018-05-01 | 桂林国农生态农业有限公司 | A kind of walnut powder |
| CN108865418A (en) * | 2018-06-26 | 2018-11-23 | 赵涛 | Former odor type walnut oil processing method |
| WO2023117561A1 (en) * | 2021-12-21 | 2023-06-29 | Société des Produits Nestlé S.A. | Fermented beverage composition comprising nuts, optionally seeds, and legume |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078741A (en) * | 1993-05-31 | 1993-11-24 | 周辉 | Plant containing natural antioxidant and manufacture method thereof |
| CN101607218A (en) * | 2009-07-17 | 2009-12-23 | 中国科学院过程工程研究所 | Corn steam explosion separates and endosperm multi-component co-production utilizes technology |
| CN102524426A (en) * | 2011-12-06 | 2012-07-04 | 宁强县绿梦食品有限责任公司 | Preparation method of peeled and cold-pressed walnut oil and low-fat instant walnut powder |
| CN104774228A (en) * | 2015-03-31 | 2015-07-15 | 桂林得坤生物科技股份有限公司 | Method for preparing persimmon tannin from persimmon |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
-
2016
- 2016-06-24 CN CN201610472249.1A patent/CN106036422A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078741A (en) * | 1993-05-31 | 1993-11-24 | 周辉 | Plant containing natural antioxidant and manufacture method thereof |
| CN101607218A (en) * | 2009-07-17 | 2009-12-23 | 中国科学院过程工程研究所 | Corn steam explosion separates and endosperm multi-component co-production utilizes technology |
| CN102524426A (en) * | 2011-12-06 | 2012-07-04 | 宁强县绿梦食品有限责任公司 | Preparation method of peeled and cold-pressed walnut oil and low-fat instant walnut powder |
| CN104774228A (en) * | 2015-03-31 | 2015-07-15 | 桂林得坤生物科技股份有限公司 | Method for preparing persimmon tannin from persimmon |
| CN104872515A (en) * | 2015-05-15 | 2015-09-02 | 桂林西麦生物技术开发有限公司 | Preparation method of instant whole oat meal |
Non-Patent Citations (4)
| Title |
|---|
| 戈贤平等: "《无公害斑点叉尾鮰标准化生产》", 31 January 2006, 中国农业出版社 * |
| 温凯等: "高蛋白脱脂核桃粉生产技术研究", 《食品工业科技》 * |
| 迟玉杰: "《食品添加剂》", 30 April 2013, 中国轻工业出版社 * |
| 龚朴: "《图解糖尿病饮食宜忌大百科》", 31 May 2014, 福建科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107969672A (en) * | 2017-11-23 | 2018-05-01 | 桂林国农生态农业有限公司 | A kind of walnut powder |
| CN108865418A (en) * | 2018-06-26 | 2018-11-23 | 赵涛 | Former odor type walnut oil processing method |
| WO2023117561A1 (en) * | 2021-12-21 | 2023-06-29 | Société des Produits Nestlé S.A. | Fermented beverage composition comprising nuts, optionally seeds, and legume |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108272073A (en) | A kind of weight losing meal-replacing powder and preparation method thereof | |
| KR101374424B1 (en) | Method for health food using rice bran and embryo and linseed | |
| CN106107843A (en) | A kind of walnut powder and production method thereof | |
| CN103989165A (en) | Rosa roxburghii complex vitamin C tablet and preparation method | |
| WO2006132042A1 (en) | Nutritional supplement powder and fat for food or medicine | |
| CN103919143A (en) | Roxburgh rose collagen tablet and preparing method thereof | |
| CN105994638A (en) | Preparation method of corn-flavored sour milk beverage | |
| KR20150018184A (en) | Powder of roast grain manufacturing method for black bean and it self | |
| CN106036422A (en) | Walnut oat powder and preparation method thereof | |
| CN113826793B (en) | A solid beverage containing Carnis gallus Domesticus skin and having spleen and stomach strengthening effect, and its preparation method | |
| CN105962378A (en) | Preparation method of active lactobacillus preparation containing hericium polysaccharides | |
| CN108041246A (en) | Nutrient slim ice cream and its processing method | |
| CN106107477A (en) | The preparation method of Flos persicae cake | |
| CN105995475A (en) | Walnut and oat powder and production method thereof | |
| CN106136181A (en) | Walnut powder and production method thereof | |
| KR101063973B1 (en) | Manufacturing method of rice cake | |
| CN106359601A (en) | Nutritional meal replacement yoghourt and preparing method thereof | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN103719865A (en) | Purple sweet potato composition nutritional instant powder and preparation method | |
| CN106036723A (en) | Walnut and oat powder and production method thereof | |
| CN106136033A (en) | Semen Juglandis oatmeal and preparation method thereof | |
| CN106036442A (en) | Green and healthy cakes | |
| CN105815524A (en) | Weight-losing candy | |
| CN106107846A (en) | A kind of walnut powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |
|
| WD01 | Invention patent application deemed withdrawn after publication |