CN107439876A - A kind of walnut peptide drink and preparation method thereof - Google Patents
A kind of walnut peptide drink and preparation method thereof Download PDFInfo
- Publication number
- CN107439876A CN107439876A CN201710613998.6A CN201710613998A CN107439876A CN 107439876 A CN107439876 A CN 107439876A CN 201710613998 A CN201710613998 A CN 201710613998A CN 107439876 A CN107439876 A CN 107439876A
- Authority
- CN
- China
- Prior art keywords
- parts
- walnut
- water
- walnut peptide
- powder
- 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.)
- Granted
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 223
- 235000020234 walnut Nutrition 0.000 title claims abstract description 222
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 124
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 240000007049 Juglans regia Species 0.000 title description 192
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 239000000843 powder Substances 0.000 claims abstract description 68
- 241000756943 Codonopsis Species 0.000 claims abstract description 37
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 241000894006 Bacteria Species 0.000 claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 21
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 21
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 21
- 239000005720 sucrose Substances 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 20
- 239000003978 infusion fluid Substances 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 11
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims abstract description 7
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims abstract description 7
- 235000020778 linoleic acid Nutrition 0.000 claims abstract description 7
- 241000758789 Juglans Species 0.000 claims abstract 33
- 241001247821 Ziziphus Species 0.000 claims description 32
- 238000001802 infusion Methods 0.000 claims description 30
- 239000012530 fluid Substances 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 13
- 238000013329 compounding Methods 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 11
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 10
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 239000004519 grease Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 9
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 8
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000005238 degreasing Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 7
- 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 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 13
- 206010012735 Diarrhoea Diseases 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000010985 leather Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 238000002474 experimental method Methods 0.000 description 17
- 241000699666 Mus <mouse, genus> Species 0.000 description 14
- 230000004044 response Effects 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 11
- 230000001953 sensory effect Effects 0.000 description 11
- 241000186604 Lactobacillus reuteri Species 0.000 description 10
- 229940001882 lactobacillus reuteri Drugs 0.000 description 9
- 238000005457 optimization Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 7
- 210000000481 breast Anatomy 0.000 description 6
- 230000030136 gastric emptying Effects 0.000 description 6
- 238000003304 gavage Methods 0.000 description 6
- STZCRXQWRGQSJD-GEEYTBSJSA-M methyl orange Chemical compound [Na+].C1=CC(N(C)C)=CC=C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 STZCRXQWRGQSJD-GEEYTBSJSA-M 0.000 description 6
- 229940012189 methyl orange Drugs 0.000 description 6
- 241000193830 Bacillus <bacterium> Species 0.000 description 5
- 241000699670 Mus sp. Species 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000013461 design Methods 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- 210000000813 small intestine Anatomy 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000010172 mouse model Methods 0.000 description 3
- 235000019353 potassium silicate Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 3
- 241000252983 Caecum Species 0.000 description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 2
- 208000012287 Prolapse Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004534 cecum Anatomy 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- -1 linoleic acid, methylol Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Natural products OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 230000001141 propulsive effect Effects 0.000 description 2
- 210000001187 pylorus Anatomy 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- 241000007126 Codonopsis pilosula Species 0.000 description 1
- 241000357628 Codonopsis pilosula subsp. tangshen Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 238000013444 DoE analysis Methods 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028372 Muscular weakness Diseases 0.000 description 1
- 241000545442 Radix Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- FGXWKSZFVQUSTL-UHFFFAOYSA-N domperidone Chemical group C12=CC=CC=C2NC(=O)N1CCCN(CC1)CCC1N1C2=CC=C(Cl)C=C2NC1=O FGXWKSZFVQUSTL-UHFFFAOYSA-N 0.000 description 1
- 230000002183 duodenal effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- STZCRXQWRGQSJD-UHFFFAOYSA-M sodium;4-[[4-(dimethylamino)phenyl]diazenyl]benzenesulfonate Chemical compound [Na+].C1=CC(N(C)C)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 STZCRXQWRGQSJD-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005211 surface analysis Methods 0.000 description 1
- 239000008492 tangshen Substances 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of walnut peptide drink and preparation method thereof, in parts by weight, including 400 parts of walnut peptide powder 200 part, 200 parts of walnut kernel 100 part, 120 parts of whole-fat milk powder 80 part, 50 parts of Radix Codonopsis 20 part, 100 parts of jujube 60 part, 90 parts of sucrose 70 part, 15 parts of linoleic acid 10 part, 15 parts of sodium cellulose glycolate 10 part, 8 parts of vanilla extract 3 part, 6 parts of walnut shell water 3 part, 900 parts of water 600 part, by the way that walnut kernel belt leather defibrination enzymolysis is deoiled with walnut peptide powder with being filtered after water mixing preparation homogeneous, add the infusion liquid and whole-fat milk powder of enuleation date and Radix Codonopsis, composite bacteria fermentation is added after well mixed, add other auxiliary material sterilization filling finished products；This method effectively saves walnut peptide powder and the nutritional ingredient and flavor quality of walnut kernel, is confirmed through functional trial, has the function that to alleviate diarrhoea for mouse and promotees to digest.
Description
Technical field
The invention mainly relates to the technical field of food processing, and specifically, the present invention relates to a kind of processing of walnut peptide to make
The technical field of Preparation Method.
Background technology
Walnut is also known as English walnut, Qiang peach, with almond, cashew nut, fibert and referred to as world-renowned " four big dry fruits ", can both give birth to
Eat, stir-fry and eat, can also extract oil, prepare cake, candy etc., it is not only delicious, and nutritive value is very high, be described as " long live ",
" Longevity ".Xinjiang walnut quality is excellent, and yield is larger, in great demand for the Deep processing pedagogy of walnut, is advantageous to drive economy
Growth.
Walnut small-molecular peptides, it is by being extracted in pure plant walnut kernel, using biological enzymolysis technology, successfully by natural walnut egg
Active small-molecular peptides are converted into vain, are detected according to domestic authoritative institution, and mean molecule quantity is less than 1000 dalton, is better than
The absorption of amino acid or protein, actively can be utilized, absorptivity height by human consumption, and effect carries than edible isodose walnut protein
High decades of times, wide market.Walnut peptide has advantages below as small molecular protein peptide compared with amino acid：When
It is quick compared with Amino Acid Absorption；Second, it is absorbed by organisms in the form of complete；Third, active absorption；Fourth, low consumption, with amino acid ratio
Compared with, peptide is absorbed the characteristics of having low consumption or be not required to consumed energy, after peptide is by duodenal absorption, is directly entered blood circulation,
By self-energy nutrient delivery to each position of human body；Fifth, peptide is absorbed compared with amino acid, there is undersaturated feature.
According to the integration of drinking and medicinal herbs catalogue that the Ministry of Public Health is newest, Codonopsis's integration of drinking and medicinal herbs.Radix Codonopsis is Campanulaceae Radix Codonopsis
Codonopsispilosula (Franch.) Nannf. codonopsis pilosula var. modesta Codonopsis pilosula
Nannf.var.modesta Nannf.L.T.Shen or radix codonpsis tangshen Codonopsis tangshen Oliv. dry root, autumn
Season excavates, and cleans, dries.Root it is documented that, root (Radix Codonopsis)：It is sweet, put down, tonifying middle-Jiao and Qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, be used for
Spleen eating less loose stool, weakness of limbs, palpitaition, shortness of breath, dry, spontaneous perspiration, prolapse of the anus, the prolapse of uterus.
At present, less for the processed and applied of walnut peptide, the existing drink mouthfeel comprising walnut peptide is bad, contained by walnut
Grease it is more, be not suitable for the bad people of digestion and quote, it is more that summer people feed cold drink product, it is easier to produces diarrhoea and asks
Topic, in the market have no a kind of walnut peptide functional beverage for having and alleviating diarrhoea.
The content of the invention
Deep level development is needed badly for current Xinjiang walnut, is had no in the market with the walnut peptide function of alleviating diarrhoea
Property drink technical problem, it is contemplated that in providing a kind of walnut peptide drink and preparation method thereof, in parts by weight, bag
Include 200 parts -400 parts of walnut peptide powder, 100 parts -200 parts of walnut kernel, 80 parts -120 parts of whole-fat milk powder, 20 parts -50 parts of Radix Codonopsis, jujube
60 parts -100 parts, 70 parts -90 parts of sucrose, 10 parts -15 parts of linoleic acid, 10 parts -15 parts of sodium cellulose glycolate, vanilla extract 3
Part -8 parts, 3 parts -6 parts of walnut shell water, 600 parts -900 parts of water, by by walnut kernel belt leather defibrination enzymolysis deoil with walnut peptide powder with
Filtered after water mixing preparation homogeneous, add the infusion liquid and whole-fat milk powder of jujube and Radix Codonopsis, composite bacteria is added after well mixed
Fermentation, adds other auxiliary material sterilization filling finished products；This method effectively saves walnut peptide powder and the nutritional ingredient of walnut kernel
It is uniform, richer than existing walnut drink in light yellow, nutritional ingredient with flavor quality, obtained walnut peptide drink color
Collection, remains the flavor of walnut, is confirmed through functional trial, has the function that to alleviate diarrhoea for mouse and promotees to digest, is eating
Product manufacture field has wide applicability and Development volue.
What the present invention was achieved through the following technical solutions:
The present invention provides a kind of walnut peptide drink, in parts by weight, including 200 parts -400 parts of walnut peptide powder, walnut
100 parts -200 parts of benevolence, 80 parts -120 parts of whole-fat milk powder, 20 parts -50 parts of Radix Codonopsis, 60 parts -100 parts of jujube, 70 parts -90 parts of sucrose,
10 parts -15 parts of linoleic acid, 10 parts -15 parts of sodium cellulose glycolate, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water, water
600 parts -900 parts.
Preferably, a kind of walnut peptide drink of offer is provided, in parts by weight, including 300 part -400 of walnut peptide powder
Part, 150 parts -200 parts of walnut kernel, 90 parts -110 parts of whole-fat milk powder, 20 parts -30 parts of Radix Codonopsis, 80 parts -100 parts of jujube, sucrose 70
- 80 parts of part, 10 parts -12 parts of linoleic acid, 10 parts -13 parts of sodium cellulose glycolate, 3 parts -6 parts of vanilla extract, walnut shell water 3
- 5 parts of part, 700 parts -800 parts of water.
It is furthermore preferred that a kind of walnut peptide drink that invention provides, in parts by weight, including 400 parts of walnut peptide powder, core
200 parts of peach kernel, 100 parts of whole-fat milk powder, 20 parts of Radix Codonopsis, 100 parts of jujube, 80 parts of sucrose, 12 parts of linoleic acid, sodium cellulose glycolate
12 parts, 5 parts of vanilla extract, 5 parts of walnut shell water, 750 parts of water.
Meanwhile the present invention provides a kind of walnut peptide drink preparation method, specifically includes following technical step：
(1) in parts by weight, 100 parts of -200 parts of belt leathers of walnut kernel are taken to crush, it is compound with cellulase with pectase
Enzyme deactivation after enzymolysis and extraction grease, the remainder after degreasing are well mixed for 200 parts -400 parts with walnut peptide powder, add 600 parts of water -
After 900 parts of mixing preparations with homogenizer homogeneous twice, homogenization pressure 15MPa-30MPa, 55 DEG C -65 DEG C of homogenizing temperature, 120 mesh -
200 mesh filter.
(2) by 20 parts -50 parts of 60 parts of -100 parts of stonings of jujube and Radix Codonopsis, mixed after being crushed respectively using micronizer,
Add the stage of water infusion three of 2 times of -5 times of volume parts, first stage 30min-40min, second stage 50min-60min, the 3rd
Stage infusion 20min-30min, always boiling the time is no more than 125min, takes supernatant to dry in the air naturally cool, obtains infusion liquid.
(3) mixed liquor that step (1) obtains is mixed for 80 parts -120 parts with the infusion liquid of step (2) with whole-fat milk powder
It is even, take 1/10 parts by volume to add composite bacteria fermentation, returning to former mixed liquor after zymotic fluid fermentation continues the 8h-12h that ferments.
(4) after taking walnut shell cleaning bacteria removing, walnut shell water is made, dries in the air cool standby.
(5) solution made from step (3) is taken to sequentially add 70 parts -90 parts of sucrose, 10 parts -15 parts of linoleic acid, methylol fine
Plain 10 parts -15 parts of sodium, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water are tieed up, is well mixed.
(6) mixed liquor of step (5) is sterilized into filling, deepfreeze using pasteurization.
In the present invention, composite bacteria is according to lactobacillus reuteri, bifidobacterium lactis and Lactobacillus rhamnosus according to volume ratio
4：2：1 compounding.
In the present invention, composite bacteria is according to lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and rhamnose breast
Bacillus is according to volume ratio 4：2：1：1 compounding.
In the present invention, walnut shell water is made according to walnut shell 3-5, band diaphragma juglandis with water 1000ml infusions.
In the present invention, homogenization pressure 22.5MPa, 60 DEG C of homogenizing temperature, time 112.5min, fermentation time 10h are always boiled.
In the present invention, infusion first stage 40min, second stage 50min, phase III infusion 20min.
In the present invention, walnut kernel belt leather, which crushes, refers to walnut kernel band walnut kernel skin crushing.
In the present invention, filtering mesh number is preferably 150 mesh.
By implementing technical scheme, following beneficial effect can be reached:
(1) present invention provides a kind of walnut peptide drink and preparation method thereof, through Optimized by Orthogonal Test formula, response phase method optimization
Technique, by deoiling and walnut peptide powder and being filtered after water mixing preparation homogeneous walnut kernel belt leather defibrination enzymolysis, add jujube and
The infusion liquid and whole-fat milk powder of Radix Codonopsis, composite bacteria fermentation is added after being well mixed, other auxiliary material sterilization fillings is added and is made into
Product；This method effectively saves walnut peptide powder and the nutritional ingredient and flavor quality of walnut kernel, and beneficial to absorption.
(2) walnut peptide drink color made from a kind of walnut peptide drink preparation method provided by the invention uniformly, in light breast
Yellow, nutritional ingredient are more enriched with than existing walnut drink, are remained the flavor of walnut, are confirmed through functional trial, for small
Mouse has the function that to alleviate diarrhoea and promotees digestion, has wide applicability and Development volue in food processing field.
Brief description of the drawings
Fig. 1 is shown as the response surface figure that homogenization pressure and homogenizing temperature influence on walnut peptide drink sensory evaluation scores.
Fig. 2 is shown as homogenization pressure and always boils the response surface figure that the time influences on walnut peptide drink sensory evaluation scores.
Fig. 3 is shown as the response surface figure that homogenization pressure and fermentation time influence on walnut peptide drink sensory evaluation scores.
Fig. 4 is shown as homogenizing temperature and always boils the response surface figure that the time influences on walnut peptide drink sensory evaluation scores.
Fig. 5 is shown as the response surface figure that homogenizing temperature and fermentation time influence on walnut peptide drink sensory evaluation scores.
Fig. 6 is shown as always boiling the response surface figure that time and fermentation time influence walnut peptide drink sensory evaluation scores.
Embodiment
Below, the present invention is illustrated for embodiment, still, the present invention is not limited to following embodiments.
Walnut peptide powder that the present invention uses, walnut kernel, whole-fat milk powder, Radix Codonopsis, jujube, sucrose, linoleic acid, hydroxylmethyl cellulose
Plain sodium, vanilla extract, walnut shell, pectase, cellulase, lactobacillus reuteri, bifidobacterium lactis and Lactobacillus rhamnosus
Deng can be bought by public channel, pulverizer, homogenizer, filter plant employed in technique, infusion equipment, Zymolysis Equipment
It is the common equipment in this area with the equipment such as disinfection equipment and instrument.
What all material, reagent and the instrument selected in the present invention were all well known in the art, but the reality of the present invention is not limited
Apply, other some reagents well known in the art and equipment are applied both to the implementation of implementation below of the present invention.
Embodiment one：Walnut peptide drink
The present invention provides a kind of walnut peptide drink, in parts by weight, including 200 parts -400 parts of walnut peptide powder, walnut
100 parts -200 parts of benevolence, 80 parts -120 parts of whole-fat milk powder, 20 parts -50 parts of Radix Codonopsis, 60 parts -100 parts of jujube, 70 parts -90 parts of sucrose,
10 parts -15 parts of linoleic acid, 10 parts -15 parts of sodium cellulose glycolate, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water, water
600 parts -900 parts.
Embodiment two：The preparation method of walnut peptide drink
The present invention provides a kind of walnut peptide drink preparation method, specifically includes following technical step：
(1) in parts by weight, 100 parts of -200 parts of belt leathers of walnut kernel are taken to crush, it is compound with cellulase with pectase
Enzyme deactivation after enzymolysis and extraction grease, the remainder after degreasing are well mixed for 200 parts -400 parts with walnut peptide powder, add 600 parts of water -
After 900 parts of mixing preparations with homogenizer homogeneous twice, homogenization pressure 15MPa-30MPa, 55 DEG C -65 DEG C of homogenizing temperature, 120 mesh -
200 mesh filter.
(2) by 20 parts -50 parts of 60 parts of -100 parts of stonings of jujube and Radix Codonopsis, mixed after being crushed respectively using micronizer,
Add the stage of water infusion three of 2 times of -5 times of volume parts, first stage 30min-40min, second stage 50min-60min, the 3rd
Stage infusion 20min-30min, always boiling the time is no more than 125min, takes supernatant to dry in the air naturally cool, obtains infusion liquid.
(3) mixed liquor that step (1) obtains is mixed for 80 parts -120 parts with the infusion liquid of step (2) with whole-fat milk powder
It is even, take 1/10 parts by volume to add composite bacteria fermentation, returning to former mixed liquor after zymotic fluid fermentation continues the 8h-12h that ferments.
(4) after taking walnut shell cleaning bacteria removing, walnut shell water is made, dries in the air cool standby.
(5) solution made from step (3) is taken to sequentially add 70 parts -90 parts of sucrose, 10 parts -15 parts of linoleic acid, methylol fine
Plain 10 parts -15 parts of sodium, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water are tieed up, is well mixed.
(6) mixed liquor of step (5) is sterilized into filling, deepfreeze using pasteurization.
In the present invention, composite bacteria is according to lactobacillus reuteri, bifidobacterium lactis and Lactobacillus rhamnosus according to volume ratio
4：2：1 compounding.
In the present invention, composite bacteria is according to lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and rhamnose breast
Bacillus is according to volume ratio 4：2：1：1 compounding.
In the present invention, walnut shell water is made according to walnut shell 3-5, band diaphragma juglandis with water 1000ml infusions.
In the present invention, homogenization pressure 22.5MPa, 60 DEG C of homogenizing temperature, time 112.5min, fermentation time 10h are always boiled.
In the present invention, infusion first stage 40min, second stage 50min, phase III infusion 20min.
In the present invention, walnut kernel belt leather, which crushes, refers to walnut kernel band walnut kernel skin crushing.
In the present invention, filtering mesh number is preferably 150 mesh.
Preferably, a kind of walnut peptide drink of offer is provided, in parts by weight, including 300 part -400 of walnut peptide powder
Part, 150 parts -200 parts of walnut kernel, 90 parts -110 parts of whole-fat milk powder, 20 parts -30 parts of Radix Codonopsis, 80 parts -100 parts of jujube, sucrose 70
- 80 parts of part, 10 parts -12 parts of linoleic acid, 10 parts -13 parts of sodium cellulose glycolate, 3 parts -6 parts of vanilla extract, walnut shell water 3
- 5 parts of part, 700 parts -800 parts of water.
It is furthermore preferred that a kind of walnut peptide drink that invention provides, in parts by weight, including 400 parts of walnut peptide powder, core
200 parts of peach kernel, 100 parts of whole-fat milk powder, 20 parts of Radix Codonopsis, 100 parts of jujube, 80 parts of sucrose, 12 parts of linoleic acid, sodium cellulose glycolate
12 parts, 5 parts of vanilla extract, 5 parts of walnut shell water, 750 parts of water.
Embodiment three：The preparation method of walnut peptide drink
Walnut kernel 100kg belt leathers are taken to crush, with enzyme deactivation after pectase and cellulase complex enzyme hydrolysis extraction grease, degreasing
Remainder afterwards is well mixed with walnut peptide powder 200kg, uses homogenizer homogeneous twice after adding water 600kg mixing preparations, homogeneous
Pressure 15MPa, 55 DEG C of homogenizing temperature, the filtering of 120 mesh；Jujube 60kg stonings are used into micronizer point with Radix Codonopsis 20kg simultaneously
Not Fen Sui after mix, add the stage of water infusion three of 2 times of volume parts, first stage 30min, second stage 50min, phase III
Infusion 20min, always boil time 100min, take supernatant to dry in the air naturally cool, obtain infusion liquid, by filtered fluid and infusion liquid with it is full-cream
Milk powder 80kg is well mixed, and takes 1/10 volume parts to add composite bacteria fermentation, and composite bacteria is double according to lactobacillus reuteri, breast
Discrimination bacillus and Lactobacillus rhamnosus are according to volume ratio 4：2：1 compounding, return to former mixed liquor after zymotic fluid fermentation and continue the 8h that ferments；Together
When take walnut shell cleaning bacteria removing after, according to walnut shell 3, band diaphragma juglandis and water 1000ml infusion, walnut shell water is made, dries in the air
It is cool standby, take zymotic fluid sequentially add sucrose 70kg, linoleic acid 10kg, sodium cellulose glycolate 10kg, vanilla extract 3kg,
Walnut shell water 3kg, it is well mixed, mixed liquor sterilizes filling, deepfreeze using pasteurization.
Example IV：The preparation method of walnut peptide drink
Walnut kernel 200kg belt leathers are taken to crush, with enzyme deactivation after pectase and cellulase complex enzyme hydrolysis extraction grease, degreasing
Remainder afterwards is well mixed with walnut peptide powder 400kg, uses homogenizer homogeneous twice after adding water 900kg mixing preparations, homogeneous
Pressure 30MPa, 65 DEG C of homogenizing temperature, the filtering of 200 mesh；Jujube 100kg stonings are used into micronizer with Radix Codonopsis 50kg simultaneously
Mixed after crushing respectively, add the stage of water infusion three of 5 times of volume fractions, first stage 40min, second stage 60min, the 3rd rank
Section infusion 30min, always boils time 125min, takes supernatant to dry in the air naturally cool, obtain infusion liquid, by filtered fluid and infusion liquid and entirely
Fat milk powder 120kg is well mixed, take 1/10 volume parts add composite bacteria fermentation, composite bacteria according to lactobacillus reuteri,
Bifidobacterium lactis and Lactobacillus rhamnosus are according to volume ratio 4：2：1 compounding, return to former mixed liquor after zymotic fluid fermentation and continue to ferment
12h；After taking walnut shell cleaning bacteria removing simultaneously, according to walnut shell 5, band diaphragma juglandis and water 1000ml infusions, walnut is made
Shell water, dry in the air cool standby, take zymotic fluid to sequentially add sucrose 90kg, linoleic acid 15kg, sodium cellulose glycolate 15kg, vanilla extraction
Thing 8kg, walnut shell water 6kg, it is well mixed, mixed liquor sterilizes filling, deepfreeze using pasteurization.
Embodiment five：The preparation method of walnut peptide drink
Walnut kernel 120kg belt leathers are taken to crush, with enzyme deactivation after pectase and cellulase complex enzyme hydrolysis extraction grease, degreasing
Remainder afterwards is well mixed with walnut peptide powder 360kg, uses homogenizer homogeneous twice after adding water 650kg mixing preparations, homogeneous
Pressure 27MPa, 57 DEG C of homogenizing temperature, the filtering of 175 mesh；Jujube 90kg stonings are used into micronizer point with Radix Codonopsis 25kg simultaneously
Not Fen Sui after mix, add the stage of water infusion three of 2 times of volume fractions, first stage 37min, second stage 59min, phase III
Infusion 28min, always boil time 115min, take supernatant to dry in the air naturally cool, obtain infusion liquid, by filtered fluid and infusion liquid with it is full-cream
Milk powder 90kg is well mixed, and takes 1/10 volume parts to add composite bacteria fermentation, and composite bacteria is double according to lactobacillus reuteri, breast
Discrimination bacillus, lactobacillus bulgaricus and Lactobacillus rhamnosus are according to volume ratio 4：2：1：1 compounding, returned after zymotic fluid fermentation former mixed
Close liquid and continue the 9h that ferments；After taking walnut shell cleaning bacteria removing simultaneously, according to walnut shell 3, band diaphragma juglandis is endured with water 1000ml
Boil, walnut shell water is made, dries in the air cool standby, takes zymotic fluid to sequentially add sucrose 75kg, linoleic acid 14kg, sodium cellulose glycolate
14kg, vanilla extract 4kg, walnut shell water 4kg, it is well mixed, mixed liquor sterilizes filling, low temperature cold using pasteurization
Hide.
Embodiment six：The preparation method of walnut peptide drink
Walnut kernel 150kg belt leathers are taken to crush, with enzyme deactivation after pectase and cellulase complex enzyme hydrolysis extraction grease, degreasing
Remainder afterwards is well mixed with walnut peptide powder 230kg, uses homogenizer homogeneous twice after adding water 700kg mixing preparations, homogeneous
Pressure 19MPa, 63 DEG C of homogenizing temperature, the filtering of 120 mesh；Jujube 80kg stonings are used into micronizer point with Radix Codonopsis 30kg simultaneously
Not Fen Sui after mix, add the stage of water infusion three of 4 times of volume fractions, first stage 32min, second stage 52min, phase III
Infusion 22min, always boil time 107min, take supernatant to dry in the air naturally cool, obtain infusion liquid, by filtered fluid and infusion liquid with it is full-cream
Milk powder 110kg is well mixed, and takes 1/10 volume parts to add composite bacteria fermentation, composite bacteria is according to lactobacillus reuteri, breast
Bifidobacterium and Lactobacillus rhamnosus are according to volume ratio 4：2：1 compounding, return to former mixed liquor after zymotic fluid fermentation and continue to ferment
10h；After taking walnut shell cleaning bacteria removing simultaneously, according to walnut shell 5, band diaphragma juglandis and water 1000ml infusions, walnut is made
Shell water, dry in the air cool standby, take zymotic fluid to sequentially add sucrose 80kg, linoleic acid 13kg, sodium cellulose glycolate 12kg, vanilla extraction
Thing 7kg, walnut shell water 4.5kg, it is well mixed, mixed liquor sterilizes filling, deepfreeze using pasteurization.
Embodiment seven：The preparation method of walnut peptide drink
Walnut kernel 170kg belt leathers are taken to crush, with enzyme deactivation after pectase and cellulase complex enzyme hydrolysis extraction grease, degreasing
Remainder afterwards is well mixed with walnut peptide powder 300kg, uses homogenizer homogeneous twice after adding water 800kg mixing preparations, homogeneous
Pressure 20MPa, 60 DEG C of homogenizing temperature, the filtering of 150 mesh；Jujube 70kg stonings are used into micronizer point with Radix Codonopsis 45kg simultaneously
Not Fen Sui after mix, add the stage of water infusion three of 3 times of volume fractions, first stage 35min, second stage 56min, phase III
Infusion 25min, always boil time 114min, take supernatant to dry in the air naturally cool, obtain infusion liquid, by filtered fluid and infusion liquid with it is full-cream
Milk powder 100kg is well mixed, and takes 1/10 volume parts to add composite bacteria fermentation, composite bacteria lactobacillus reuteri, newborn bifid
Bacillus, lactobacillus bulgaricus and Lactobacillus rhamnosus are according to volume ratio 4：2：1：1 compounding, former mixing is returned to after zymotic fluid fermentation
Liquid continues the 11h that ferments；After taking walnut shell cleaning bacteria removing simultaneously, according to walnut shell 4, band diaphragma juglandis is endured with water 1000ml
Boil, walnut shell water is made, dries in the air cool standby, takes zymotic fluid to sequentially add sucrose 85kg, linoleic acid 11kg, sodium cellulose glycolate
11kg, vanilla extract 5kg, walnut shell water 5kg, it is well mixed, mixed liquor sterilizes filling, low temperature cold using pasteurization
Hide.
Embodiment eight：The Optimization of preparation of walnut peptide drink
Following different scheme is respectively adopted and prepares walnut peptide drink：
Scheme 1：Walnut peptide powder 200kg, walnut kernel 100kg, whole-fat milk powder 80kg, Radix Codonopsis 20kg, jujube 60kg；Homogeneous pressure
Power 15MPa, 55 DEG C of homogenizing temperature, always boil time 100min, fermentation time 8h.
Scheme 2：Walnut peptide powder 400kg, walnut kernel 200kg, whole-fat milk powder 120kg, Radix Codonopsis 50kg, jujube 100kg；Homogeneous
Pressure 30MPa, 65 DEG C of homogenizing temperature, always boil time 125min, fermentation time 12h.
Scheme 3：Walnut peptide powder 360kg, walnut kernel 120kg, whole-fat milk powder 90kg, Radix Codonopsis 25kg, jujube 90kg；Homogeneous pressure
Power 27MPa, 57 DEG C of homogenizing temperature, always boil time 115min, fermentation time 9h.
Scheme 4：Walnut peptide powder 230kg, walnut kernel 150kg, whole-fat milk powder 110kg, Radix Codonopsis 30kg, jujube 80kg；Homogeneous
Pressure 19MPa, 63 DEG C of homogenizing temperature, always boil time 107min, fermentation time 10h.
Scheme 5：Walnut peptide powder 300kg, walnut kernel 170kg, whole-fat milk powder 100kg, Radix Codonopsis 45kg, jujube 70kg；Homogeneous
Pressure 20MPa, 60 DEG C of homogenizing temperature, always boil time 114min, fermentation time 11h.
The preparation method that above-mentioned five different schemes provided provide according to embodiment two respectively is prepared into walnut peptide drink：
The walnut peptide drink prepared on above-mentioned experiment basis carries out sensory evaluation, and walnut peptide drink sensory evaluation scores table is shown in
Table 1.
Table 1：Walnut peptide drink sensory evaluation scores table
1. orthogonal optimization walnut peptide beverage formulation
Experiment of single factor is designed, probes into walnut peptide beverage formulation walnut peptide powder, walnut kernel, Radix Codonopsis and jujube respectively to core
Peach peptide drink organoleptic effects.The experiment of the horizontal quadrature of four factor three, orthogonal test factor are carried out on the basis of experiment of single factor
2 are shown in Table with water-glass.
Table 2：Orthogonal test factor and water-glass
Orthogonal optimization walnut peptide beverage formulation result of the test and analysis in table 3.
Table 3：Orthogonal experiments and analysis
By the extreme difference of more each index, each influence factor primary and secondary order is A>B>D>C, i.e. walnut peptide powder drink for walnut peptide
Product sensory evaluation major influence factors, next to that walnut kernel, jujube and Radix Codonopsis, according to k1, k2 and k3 value of each index in table 3 and
The result of tendency chart, determine that each factor optimum level is combined as A3B3C1D3, i.e. the optimization of C/C composites of walnut peptide drink preparation method
For：300 parts -400 parts of walnut peptide powder, 150 parts -200 parts of walnut kernel, 20 parts -30 parts of Radix Codonopsis, 80 parts -100 parts of jujube；Preferably,
400 parts of walnut peptide powder, 200 parts of walnut kernel, 20 parts of Radix Codonopsis, 100 parts of jujube.
2. response phase method optimizes walnut peptide drink technique, experimental factor is shown in Table 4 with level：
Table 4：Response surface experiments factor and water-glass
Table 5：Response surface experiments design and result
Response surface experiments design and result：
Design of experiment analysis is carried out according to Box-Benhnken center combination designs principle, it the results are shown in Table 5.Pass through
Expert8.0.6 is fitted using the method for polynomial fitting to the experimental data of table 5, obtains sensory evaluation scores R to homogenization pressure
(A), homogenizing temperature (B), always boil the time (C) and the secondary multinomial regression model of fermentation time (D) is：
R=95.00+0.58A+0.50B+1.17C+0.92D-3.00AB+0.75AD+1.00BC-6.0 0A2-6.12B2-
7.63C2-9.00D2
Each factor reciprocation is referring specifically to accompanying drawing 1 to accompanying drawing 6 in response surface analysis.Drunk from optimization of orthogonal test walnut peptide
Knowable to the result of product formula and response surface experiments optimization walnut peptide drink preparation technology, the emphasis technological parameter of walnut peptide drink
For：Homogenization pressure 15MPa-30MPa, 55 DEG C -65 DEG C of homogenizing temperature, always boil time 100min-125min, fermentation time 8h-
10h；Preferably, homogenization pressure 22.5MPa, 60 DEG C of homogenizing temperature, time 112.5min, fermentation time 10h are always boiled.
Embodiment nine：The functional experiment of walnut peptide drink
Functional experiment is done using walnut peptide drink provided by the invention, the formula that the walnut peptide drink is selected is walnut peptide
400 parts of powder, 200 parts of walnut kernel, 100 parts of whole-fat milk powder, 20 parts of Radix Codonopsis, 100 parts of jujube, 80 parts of sucrose, 12 parts of linoleic acid, hydroxyl first
12 parts of base sodium cellulosate, 5 parts of vanilla extract, 5 parts of walnut shell water, 750 parts of water, technique are homogenization pressure 22.5MPa, homogeneous temperature
60 DEG C of degree, always boils time 112.5min, fermentation time 10h, prepared by the preparation method provided according to the embodiment of the present invention two.
Influence situation of the 9.1 walnut peptide drinks to mouse weight
Healthy male mice 30 is taken, is randomly divided into 3 groups, blank group, control group and model group, every group each 10.Establish
Hepatosplenic disorder type IBS-D mouse models, after adaptability raises 3d, performance without exception includes experiment, is marked, claimed with picric acid
Determine quality.Under the conditions of identical feeding, blank group presses 0.1mL/10g weight gavage physiological saline daily, and control group is pressed daily
The commercially available walnut drink of 0.1mL/10g weight gavages, model group are provided by the invention by 0.1mL/10g weight gavages daily
Walnut peptide drink, continuous gavage 10d, each group Mice Body mass experiment data are recorded, are shown in Table 6.
Table 6：Hepatosplenic disorder type IBS-D mouse models each group Mice Body quality change situation under the conditions of different gavages
As shown in Table 6, walnut peptide drink provided by the invention is compared compared to commercially available walnut beverage, to liver and spleen
The uncomfortable continuous feeding of type IBS-D mouse models can increase the weight of experiment mice, illustrate that it has laxative action and nutriture value
Value is higher than common commercially available walnut drink.
The influence that 9.2 walnut peptide drinks move to mouse gastric emptying
Experiment male mice 50 is taken, is randomly divided into control group (isometric CMC-Na aqueous solution), Domperidone group (0.2g/
Kg), 5 groups, every group 10 of the high, medium and low dosage group of walnut peptide drink (0.1g/kg, 0.2g/kg, 0.3g/kg) provided by the invention
Only, gastric infusion, gavage amount is 20mL/kg, 1 time a day, continuous 5d, after last feeding fasting can't help water 12h.Give again within 6th day
Feed 1 time, after 90min, dislocation execution animal after every mouse stomach 0.1% methyl orange solution 0.2mL, 20min, extraction stomach of cutting open the belly
It is placed in small beaker, adds 10mL distilled water, cut off stomach along greater curvature with small scissors, gastric content is fully washed in distilled water
In, pH 6.0-6.5 are adjusted with NaHCO3, pour into centrifuge tube, 10min is centrifuged with 2000r/min, takes supernatant ultraviolet spectrometry
Photometer colorimetric (wavelength 420nm), is returned to zero with distilled water, measures the absorbance A of solution.The A measured is methyl orange A in stomach.And
Shaken using 0.1% methyl orange 0.2mL addition 10mL distilled water and measure its A afterwards as radix methyl orange A, first is calculated by following equation
Base orange Stomach residue rate is to reflect gastric emptying speed:
Gastric emptying rate=(stomach methyl orange A- radixes methyl orange A)/radix methyl orange A × 100%
Table 7：Walnut peptide drink to mouse gastric emptying rate influence (N=10)
As shown in Table 7, to mouse gastric emptying rate, compared with control group, walnut peptide drink height, middle dose group have very aobvious
Sex differernce (P ＜ 0.01) is write, low dose group has significant difference (P ＜ 0.05).Show walnut peptide drink to mouse gastric emptying speed
Rate has obvious facilitation, i.e., walnut peptide drink provided by the invention has certain rush digestion.
Influence of the 9.3 walnut peptide drinks to mouse small intestine propulsion functions
It is grouped and is administered with 9.2 same method.Successive administration 5d, after last dose fasting can't help water 18h.6th
It is administered once again, after 40min, dislocates and puts to death after every mouse stomach trophism semi-solid paste 0.6mL, 20min, cut open the belly, fast
Speed is derived from pylorus to the intestinal tube of caecum, is not added with traction and paves in glass plate, measures the paste front end from pyloric sphincter to charcoal respectively
And the distance calculating Intestinal propulsive rate to caecum.Intestinal propulsive rate=(charcoal paste displacement/imprison blind total length) × 100%, experiment
It the results are shown in Table 8.
Table 8：Walnut peptide drink to mouse small intestine propulsion functions influence (N=10)
As shown in Table 8, ratio is promoted to mouse small intestine, compared with control group, walnut peptide drink high dose group has conspicuousness
Difference (P ＜ 0.05), there was no significant difference for low, middle dose group.It is certain to show that walnut peptide drink has to mouse small intestine propulsion rate
Facilitation, i.e., walnut peptide drink provided by the invention have certain rush digestion.
The preparation method of walnut peptide drink provided by the invention in summary, by the way that walnut kernel belt leather defibrination enzymolysis is deoiled
With walnut peptide powder with being filtered after water mixing preparation homogeneous, the infusion liquid and whole-fat milk powder of jujube and Radix Codonopsis are added, after being well mixed
Composite bacteria fermentation is added, adds other auxiliary material sterilization filling finished products；This method is through orthogonal experiment optimization of C/C composites, response surface
Method optimize technique, effectively save walnut peptide powder and the nutritional ingredient and flavor quality of walnut kernel, obtained walnut peptide drink face
Color uniformly, in light yellow, nutritional ingredient is more enriched with than existing walnut drink, is remained the flavor of walnut, is tried through feature
Checking is real, has the function that to alleviate diarrhoea for mouse and promotees to digest, has wide applicability in food processing field and open
Make an offer value.
As described above, you can preferably realize the present invention, the above embodiments are only the side of being preferable to carry out to the present invention
Formula is described, and not the scope of the present invention is defined, and on the premise of design spirit of the present invention is not departed from, this area is general
The various changes and improvement that logical technical staff makes to technical scheme, all should fall into present invention determine that protection domain
It is interior.
Claims (10)
1. a kind of walnut peptide drink, in parts by weight, including 200 parts -400 parts of walnut peptide powder, 100 part -200 of walnut kernel
Part, 80 parts -120 parts of whole-fat milk powder, 20 parts -50 parts of Radix Codonopsis, 60 parts -100 parts of jujube, 70 parts -90 parts of sucrose, 10 parts of linoleic acid -
15 parts, 10 parts -15 parts of sodium cellulose glycolate, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water, 600 parts -900 parts of water.
A kind of 2. walnut peptide drink as claimed in claim 1, it is characterised in that in parts by weight, described walnut peptide
300 parts -400 parts of powder, 150 parts -200 parts of walnut kernel, 90 parts -110 parts of whole-fat milk powder, 20 parts -30 parts of Radix Codonopsis, 80 part -100 of jujube
Part, 70 parts -80 parts of sucrose, 10 parts -12 parts of linoleic acid, 10 parts -13 parts of sodium cellulose glycolate, 3 parts -6 parts of vanilla extract, core
3 parts -5 parts of peach shell water, 700 parts -800 parts of water.
3. a kind of walnut peptide drink as claimed in claim 1, in parts by weight, it is characterised in that described walnut peptide
400 parts of powder, 200 parts of walnut kernel, 100 parts of whole-fat milk powder, 20 parts of Radix Codonopsis, 100 parts of jujube, 80 parts of sucrose, 12 parts of linoleic acid, hydroxyl first
12 parts of base sodium cellulosate, 5 parts of vanilla extract, 5 parts of walnut shell water, 750 parts of water.
4. a kind of walnut peptide drink preparation method, specifically includes following technical step：
（1）In parts by weight, 100 parts of -200 parts of belt leathers of walnut kernel are taken to crush, with pectase and cellulase complex enzyme hydrolysis
Enzyme deactivation after extraction grease, the remainder after degreasing are well mixed for 200 parts -400 parts with walnut peptide powder, add water 600 part -900
After part mixing preparation with homogenizer homogeneous twice, homogenization pressure 15MPa-30MPa, 55 DEG C -65 DEG C of homogenizing temperature, 120 mesh -200
Mesh filters；
（2）By 20 parts -50 parts of 60 parts of -100 parts of stonings of jujube and Radix Codonopsis, mixed after being crushed respectively using micronizer, add 2
The stage of water infusion three of -5 times of volume parts again, first stage 30min-40min, second stage 50min-60min, phase III
Infusion 20min-30min, always boiling the time is no more than 125min, takes supernatant to dry in the air naturally cool, obtains infusion liquid；
（3）By step（1）Obtained mixed liquor and step（2）Infusion liquid be well mixed for 80 parts -120 parts with whole-fat milk powder, take
1/10 parts by volume adds composite bacteria fermentation, and returning to former mixed liquor after zymotic fluid fermentation continues the 8h-12h that ferments；
（4）After taking walnut shell cleaning bacteria removing, walnut shell water is made, dries in the air cool standby；
（5）Take step（3）Obtained solution sequentially adds 70 parts -90 parts of sucrose, 10 parts -15 parts of linoleic acid, hydroxymethyl cellulose
10 parts -15 parts of sodium, 3 parts -8 parts of vanilla extract, 3 parts -6 parts of walnut shell water, it is well mixed；
（6）By step（5）Mixed liquor using pasteurization sterilize filling, deepfreeze.
5. a kind of walnut peptide drink preparation method described in claim 4, it is characterised in that described composite bacteria is according to Roy
Family name's lactobacillus, bifidobacterium lactis and Lactobacillus rhamnosus are according to volume ratio 4：2：1 compounding.
6. a kind of walnut peptide drink preparation method described in claim 4, it is characterised in that described composite bacteria is according to Roy
Family name's lactobacillus, bifidobacterium lactis, lactobacillus bulgaricus and Lactobacillus rhamnosus are according to volume ratio 4：2：1：1 compounding.
7. a kind of walnut peptide drink preparation method described in claim 4, it is characterised in that described walnut shell water is according to walnut
3-5, shell, band diaphragma juglandis are made with water 1000ml infusions.
A kind of 8. walnut peptide drink preparation method described in claim 4, it is characterised in that described homogenization pressure 22.5MPa,
60 DEG C of homogenizing temperature, always boil time 112.5min, fermentation time 10h.
A kind of 9. walnut peptide drink preparation method described in claim 4, it is characterised in that described infusion first stage
40min, second stage 50min, phase III infusion 20min.
10. a kind of walnut peptide drink preparation method described in claim 4, it is characterised in that described filtering mesh number is preferably
150 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710613998.6A CN107439876B (en) | 2017-07-25 | 2017-07-25 | Walnut peptide beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710613998.6A CN107439876B (en) | 2017-07-25 | 2017-07-25 | Walnut peptide beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107439876A true CN107439876A (en) | 2017-12-08 |
| CN107439876B CN107439876B (en) | 2020-12-15 |
Family
ID=60487505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710613998.6A Expired - Fee Related CN107439876B (en) | 2017-07-25 | 2017-07-25 | Walnut peptide beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107439876B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013312A (en) * | 2017-12-14 | 2018-05-11 | 宁波市圆蓝食品科技有限公司 | A kind of honey peach fermented beverage and preparation method thereof |
| CN108432991A (en) * | 2018-02-05 | 2018-08-24 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of adolescent nutrition dairy beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080241286A1 (en) * | 2005-10-08 | 2008-10-02 | Shengbo Qu | Chinese Medicinal Compositions Useful as Anti-Fatigue, Anti-Aging and Gonadotrophic Agent and Processes for Preparation Thereof |
| CN105995866A (en) * | 2016-06-17 | 2016-10-12 | 李业清 | Fermentation type rice and walnut powder |
| CN106889194A (en) * | 2015-12-18 | 2017-06-27 | 青岛顺昕电子科技有限公司 | A kind of walnut peptide nutrient food |
-
2017
- 2017-07-25 CN CN201710613998.6A patent/CN107439876B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080241286A1 (en) * | 2005-10-08 | 2008-10-02 | Shengbo Qu | Chinese Medicinal Compositions Useful as Anti-Fatigue, Anti-Aging and Gonadotrophic Agent and Processes for Preparation Thereof |
| CN106889194A (en) * | 2015-12-18 | 2017-06-27 | 青岛顺昕电子科技有限公司 | A kind of walnut peptide nutrient food |
| CN105995866A (en) * | 2016-06-17 | 2016-10-12 | 李业清 | Fermentation type rice and walnut powder |
Non-Patent Citations (3)
| Title |
|---|
| 国医编委会: "《家庭生活窍门与禁忌全知道》", 31 January 2016, 黑龙江科学技术出版社 * |
| 敬思群: "核桃多肽饮料的研制", 《食品与发酵工业》 * |
| 敬思群等: "乳酸菌发酵核桃乳工艺及物性学研究", 《中国乳业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013312A (en) * | 2017-12-14 | 2018-05-11 | 宁波市圆蓝食品科技有限公司 | A kind of honey peach fermented beverage and preparation method thereof |
| CN108432991A (en) * | 2018-02-05 | 2018-08-24 | 佛山市三水区嘉华化学研究院（普通合伙） | A kind of adolescent nutrition dairy beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107439876B (en) | 2020-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104479968B (en) | purple sweet potato health-care wine | |
| CN104222922B (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| CN102559473B (en) | Preparation method for cordyceps health-care mature vinegar | |
| CN107156750A (en) | A kind of formula of Compound-acid soup, Compound-acid soup and preparation method thereof | |
| CN104232441A (en) | Health caring and preserving cordyceps wine and preparation method thereof | |
| CN103393135A (en) | Preparation method of nourished chicken feet | |
| CN101892138A (en) | Method for preparing bamboo shoot yellow wine | |
| CN115137069A (en) | Lactobacillus delbrueckii subspecies bulgaricus SF-L-18 fermented product and preparation method and application thereof | |
| CN107439876A (en) | A kind of walnut peptide drink and preparation method thereof | |
| CN104273628A (en) | Biological beverage taking coix seed as raw material and preparation of biological beverage | |
| CN103211039A (en) | Method for producing flexible tofu coagulant by utilizing rice milk and coagulant | |
| CN102559474B (en) | Preparation method for cordyceps health-care vinegar | |
| CN104938952A (en) | Glutinous rice cake with cool mouth feel and preparation method thereof | |
| CN1257259C (en) | Formulation for health-care red rice wine | |
| CN104187162A (en) | Pregnant sow feed and preparation method thereof | |
| CN106417838A (en) | Preparation method of spleen-tonifying and stomach-nourishing tea | |
| CN102417879A (en) | Lotus root health vinegar | |
| CN104911056B (en) | Cofermentation method maca yellow wine and processing method thereof | |
| CN108041355A (en) | A kind of formula for health beverage and preparation method thereof | |
| CN107950670A (en) | A kind of soybean active lactic acid bacteria fermented beverage for beautifying face and moistering lotion and preparation method thereof | |
| CN104087465B (en) | A kind of health wine preventing high fat of blood and preparation technology thereof | |
| CN105661225A (en) | Fully fermented compound beverage and preparation process thereof | |
| CN105349306A (en) | Method for processing rice wine containing white lotus seed | |
| CN107779382A (en) | A kind of honey vinegar and preparation method thereof | |
| CN107296083A (en) | A kind of xylitol mixed nuts roast pork moon cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190924 Address after: 844901 Light Industry Park, Yecheng County, Kashi Prefecture, Xinjiang Uygur Autonomous Region Applicant after: Xinjiang Meijia Food and Beverage Co.,Ltd. Address before: No. 1, unit 1, 4, 2, No. 140, No. 2, greenmail street, Kowloon Town, Yuechi County, Sichuan Province, 2 Applicant before: Peng Hongchun |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20201215 Termination date: 20210725 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |