CN107439876B - Walnut peptide beverage and preparation method thereof - Google Patents
Walnut peptide beverage and preparation method thereof Download PDFInfo
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- CN107439876B CN107439876B CN201710613998.6A CN201710613998A CN107439876B CN 107439876 B CN107439876 B CN 107439876B CN 201710613998 A CN201710613998 A CN 201710613998A CN 107439876 B CN107439876 B CN 107439876B
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- 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
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
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- 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
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- 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
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Abstract
The invention discloses a walnut peptide beverage and a preparation method thereof, wherein the walnut peptide beverage comprises, by weight, 200-400 parts of walnut peptide powder, 100-200 parts of walnut kernels, 80-120 parts of whole milk powder, 20-50 parts of codonopsis pilosula, 60-100 parts of red dates, 70-90 parts of cane sugar, 10-15 parts of linoleic acid, 10-15 parts of sodium carboxymethylcellulose, 3-8 parts of vanilla extract, 3-6 parts of walnut shell water and 600-900 parts of water, walnut kernels are ground into thick liquid with peels, subjected to enzymolysis and deoiling, mixed with the walnut peptide powder and the water, homogenized and filtered, a cooked liquid of the denucleated red dates and the codonopsis pilosula and the whole milk powder are added, mixed uniformly, then a compound strain is added for fermentation, and other auxiliary materials are added for sterilization and filling to obtain a finished product; the method effectively preserves the nutritional ingredients and flavor quality of the walnut peptide powder and the walnut kernel, and has the functions of relieving diarrhea and promoting digestion for mice as proved by functional tests.
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to the technical field of a walnut peptide processing and preparing method.
Background
Walnut is also known as walnut and walnut, and is called four famous dry fruits in the world together with almond, cashew and hazelnut, can be eaten raw or fried, can also be used for extracting oil and preparing cakes, candies and the like, has good taste and high nutritional value, and is known as ten thousand years old and longevity fruits. The Xinjiang walnut has good quality and large yield, has vigorous deep processing demand on the walnut, and is beneficial to driving the economic growth.
The walnut small molecular peptide is extracted from pure plant walnut kernels, natural walnut protein is successfully converted into the active small molecular peptide by adopting a biological enzymolysis technology, the average molecular weight is less than 1000 daltons according to the detection of domestic authorities, the active small molecular peptide is superior to the absorption of amino acid or protein, the active small molecular peptide can be actively digested and utilized by human bodies, the absorption rate is high, the effect is improved by tens of times compared with the effect of eating the same amount of walnut protein, and the market prospect is wide. The walnut peptide as a small molecular protein peptide has the following advantages compared with amino acid: firstly, the absorption is faster than that of amino acid; secondly, the medicine is absorbed by the body in an integral form; thirdly, active absorption; fourthly, the consumption is low, compared with amino acid, the peptide absorption has the characteristic of low consumption or no energy consumption, and the peptide directly enters blood circulation after being absorbed by duodenum and conveys self energy nutrition to each part of human body; fifthly, the peptide absorbs amino acid and has the characteristic of unsaturation.
According to the latest medical and edible catalogue of Ministry of health, dangshen belongs to the medical and edible source. The radix Codonopsis is dried root of Codonopsis pilosula (Franch.) of Campanulaceae or Codonopsis tandshen Oliv. of Codonopsis. According to literature, root (codonopsis pilosula): sweet and neutral, tonifying middle-jiao and Qi, harmonizing stomach and promoting fluid production, eliminating phlegm and relieving cough, and is used for treating spleen deficiency, anorexia, loose stool, limb weakness, palpitation, short breath, dry mouth, spontaneous perspiration, rectocele and stiff yin.
At present, few processing applications of walnut peptide are aimed at, the existing beverage containing walnut peptide is poor in taste, the walnut contains more grease, is not suitable for people with poor digestion, people eat more cold drink products in summer, and the problem of diarrhea is more likely to occur, and a walnut peptide functional beverage capable of relieving diarrhea is not found in the market.
Disclosure of Invention
Aiming at the technical problems that the Xinjiang walnut needs to be developed deeply at present and the walnut peptide functional drink for relieving diarrhea is not available in the market at present, the invention aims to provide the walnut peptide drink and the preparation method thereof, wherein the walnut peptide drink comprises 200-400 parts by weight of walnut peptide powder, 100-200 parts by weight of walnut kernel, 80-120 parts by weight of whole milk powder, 20-50 parts by weight of codonopsis pilosula, 60-100 parts by weight of red date, 70-90 parts by weight of cane sugar, 10-15 parts by weight of linoleic acid, 10-15 parts by weight of sodium carboxymethylcellulose, 3-8 parts by weight of vanilla extract, 3-6 parts by weight of walnut shell water and 600-900 parts by weight of water, walnut kernel with peel is ground into pulp for enzymolysis and deoiling, the walnut peptide powder and the water are mixed, blended and homogenized, filtered, the decoction of the red date and the codonopsis pilosula and the whole milk powder are added, the composite strain is added after being uniformly mixed for fermentation, adding other adjuvants, sterilizing, and packaging to obtain final product; the method effectively preserves the nutritional ingredients and flavor quality of the walnut peptide powder and the walnut kernel, the prepared walnut peptide beverage has uniform color and light cream yellow color, the nutritional ingredients are more enriched than those of the existing walnut beverage, the flavor of the walnut is retained, functional tests prove that the walnut peptide beverage has the effects of relieving diarrhea and promoting digestion for mice, and the walnut peptide beverage has wide practicability and development value in the field of food processing.
The invention is realized by the following technical scheme:
the invention provides a walnut peptide beverage which comprises, by weight, 200-400 parts of walnut peptide powder, 100-200 parts of walnut kernels, 80-120 parts of whole milk powder, 20-50 parts of codonopsis pilosula, 60-100 parts of red dates, 70-90 parts of cane sugar, 10-15 parts of linoleic acid, 10-15 parts of sodium hydroxymethyl cellulose, 3-8 parts of vanilla extract, 3-6 parts of walnut shell water and 600-900 parts of water.
Preferably, the walnut peptide beverage provided by the invention comprises, by weight, 300-400 parts of walnut peptide powder, 150-200 parts of walnut kernels, 90-110 parts of whole milk powder, 20-30 parts of codonopsis pilosula, 80-100 parts of red dates, 70-80 parts of cane sugar, 10-12 parts of linoleic acid, 10-13 parts of sodium hydroxymethyl cellulose, 3-6 parts of vanilla extract, 3-5 parts of walnut shell water and 700-800 parts of water.
More preferably, the walnut peptide beverage provided by the invention comprises, by weight, 400 parts of walnut peptide powder, 200 parts of walnut kernels, 100 parts of whole milk powder, 20 parts of codonopsis pilosula, 100 parts of red dates, 80 parts of sucrose, 12 parts of linoleic acid, 12 parts of sodium hydroxymethyl cellulose, 5 parts of vanilla extracts, 5 parts of walnut shell water and 750 parts of water.
Meanwhile, the invention provides a preparation method of the walnut peptide beverage, which specifically comprises the following technical steps:
(1) according to the weight portion, 100-200 portions of walnut kernels with skins are taken and crushed, the oil is extracted by compound enzymolysis of pectinase and cellulase, then enzyme is inactivated, the rest portion after the oil is removed is uniformly mixed with 200-400 portions of walnut peptide powder, 600-900 portions of water are added, the mixture is mixed and blended, and then the mixture is homogenized twice by a homogenizer, the homogenization pressure is 15-30 MPa, the homogenization temperature is 55-65 ℃, and the 120-200-mesh filtration is carried out.
(2) 60-100 parts of red dates and 20-50 parts of codonopsis pilosula are respectively ground by using an ultrafine grinder and then mixed, 2 times to 5 times of water by volume is added for boiling for three stages, the first stage is 30min to 40min, the second stage is 50min to 60min, the third stage is 20min to 30min, the total boiling time is not more than 125min, and the supernatant is taken and naturally cooled to obtain a boiling liquid.
(3) Uniformly mixing the mixed liquor obtained in the step (1) with the boiled liquor obtained in the step (2) and 80-120 parts of whole milk powder, adding 1/10 parts by volume of composite strain into the mixed liquor for fermentation, and returning the fermented liquor to the original mixed liquor for continuous fermentation for 8-12 hours after fermentation.
(4) Cleaning walnut shells, sterilizing, and making into walnut shell water, and cooling for later use.
(5) And (4) taking the solution prepared in the step (3), sequentially adding 70-90 parts of sucrose, 10-15 parts of linoleic acid, 10-15 parts of sodium carboxymethylcellulose, 3-8 parts of vanilla extract and 3-6 parts of walnut shell water, and uniformly mixing.
(6) And (5) sterilizing and filling the mixed solution obtained in the step (5) by adopting a pasteurization method, and refrigerating at low temperature.
According to the invention, the composite strain is prepared from lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1, compounding.
According to the invention, the composite strain is prepared from lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1: 1, compounding.
In the invention, the walnut shell water is prepared by boiling 3-5 walnut shells with diaphragma juglandis and 1000ml water.
In the invention, the homogenization pressure is 22.5MPa, the homogenization temperature is 60 ℃, the total boiling time is 112.5min, and the fermentation time is 10 h.
In the invention, the first stage of decoction is 40min, the second stage is 50min, and the third stage of decoction is 20 min.
In the invention, the crushing of the walnut kernel with the skin means that the walnut kernel with the walnut kernel skin is crushed.
In the present invention, the filtration mesh number is preferably 150 meshes.
By implementing the technical scheme of the invention, the following beneficial effects can be achieved:
(1) the invention provides a walnut peptide drink and a preparation method thereof, wherein the formula is optimized by an orthogonal method, the process is optimized by a response surface method, walnut kernels are ground into thick liquid with peels for enzymolysis and are deoiled, walnut peptide powder is mixed with water for blending and homogenizing, then the obtained mixture is filtered, the boiled liquid of red dates and codonopsis pilosula and whole milk powder are added, the obtained mixture is uniformly mixed, then compound strains are added for fermentation, and other auxiliary materials are added for sterilization and filling to obtain a finished product; the method effectively preserves the nutritional ingredients and flavor quality of the walnut peptide powder and the walnut kernel, and is beneficial to absorption.
(2) The walnut peptide beverage prepared by the preparation method of the walnut peptide beverage provided by the invention is uniform in color, light cream yellow, richer in nutrient components than the existing walnut beverage, and keeps the flavor of walnuts.
Drawings
Figure 1 shows a response surface graph of the effect of homogenization pressure and homogenization temperature on the sensory score of a walnut peptide beverage.
Figure 2 shows a response surface plot of the effect of homogenization pressure and total simmering time on the sensory score of a walnut peptide drink.
Figure 3 shows a response surface graph of the effect of homogenization pressure and fermentation time on the sensory score of a walnut peptide beverage.
Figure 4 shows a response surface graph of the effect of homogenization temperature and total simmering time on the sensory score of a walnut peptide beverage.
Figure 5 shows a response surface graph of the effect of homogenization temperature and fermentation time on the sensory score of the walnut peptide beverage.
Fig. 6 shows a response surface graph of the effect of total cooking time and fermentation time on walnut peptide drink sensory score.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples.
The walnut peptide powder, walnut kernels, whole milk powder, codonopsis pilosula, red dates, cane sugar, linoleic acid, sodium carboxymethylcellulose, vanilla extracts, walnut shells, pectinase, cellulase, lactobacillus reuteri, bifidobacterium lactis, lactobacillus rhamnosus and the like adopted by the invention can be purchased through public channels, and the devices and instruments adopted in the process, such as a pulverizer, a homogenizer, a filtering device, a boiling device, a fermentation device, a sterilization device and the like, are common devices in the field.
All materials, reagents and equipment selected for use in the present invention are well known in the art, but do not limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
The first embodiment is as follows: walnut peptide beverage
The invention provides a walnut peptide beverage which comprises, by weight, 200-400 parts of walnut peptide powder, 100-200 parts of walnut kernels, 80-120 parts of whole milk powder, 20-50 parts of codonopsis pilosula, 60-100 parts of red dates, 70-90 parts of cane sugar, 10-15 parts of linoleic acid, 10-15 parts of sodium hydroxymethyl cellulose, 3-8 parts of vanilla extract, 3-6 parts of walnut shell water and 600-900 parts of water.
Example two: preparation method of walnut peptide beverage
The invention provides a preparation method of a walnut peptide beverage, which specifically comprises the following technical steps:
(1) according to the weight portion, 100-200 portions of walnut kernels with skins are taken and crushed, the oil is extracted by compound enzymolysis of pectinase and cellulase, then enzyme is inactivated, the rest portion after the oil is removed is uniformly mixed with 200-400 portions of walnut peptide powder, 600-900 portions of water are added, the mixture is mixed and blended, and then the mixture is homogenized twice by a homogenizer, the homogenization pressure is 15-30 MPa, the homogenization temperature is 55-65 ℃, and the 120-200-mesh filtration is carried out.
(2) 60-100 parts of red dates and 20-50 parts of codonopsis pilosula are respectively ground by using an ultrafine grinder and then mixed, 2 times to 5 times of water by volume is added for boiling for three stages, the first stage is 30min to 40min, the second stage is 50min to 60min, the third stage is 20min to 30min, the total boiling time is not more than 125min, and the supernatant is taken and naturally cooled to obtain a boiling liquid.
(3) Uniformly mixing the mixed liquor obtained in the step (1) with the boiled liquor obtained in the step (2) and 80-120 parts of whole milk powder, adding 1/10 parts by volume of composite strain into the mixed liquor for fermentation, and returning the fermented liquor to the original mixed liquor for continuous fermentation for 8-12 hours after fermentation.
(4) Cleaning walnut shells, sterilizing, and making into walnut shell water, and cooling for later use.
(5) And (4) taking the solution prepared in the step (3), sequentially adding 70-90 parts of sucrose, 10-15 parts of linoleic acid, 10-15 parts of sodium carboxymethylcellulose, 3-8 parts of vanilla extract and 3-6 parts of walnut shell water, and uniformly mixing.
(6) And (5) sterilizing and filling the mixed solution obtained in the step (5) by adopting a pasteurization method, and refrigerating at low temperature.
According to the invention, the composite strain is prepared from lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1, compounding.
According to the invention, the composite strain is prepared from lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1: 1, compounding.
In the invention, the walnut shell water is prepared by boiling 3-5 walnut shells with diaphragma juglandis and 1000ml water.
In the invention, the homogenization pressure is 22.5MPa, the homogenization temperature is 60 ℃, the total boiling time is 112.5min, and the fermentation time is 10 h.
In the invention, the first stage of decoction is 40min, the second stage is 50min, and the third stage of decoction is 20 min.
In the invention, the crushing of the walnut kernel with the skin means that the walnut kernel with the walnut kernel skin is crushed.
In the present invention, the filtration mesh number is preferably 150 meshes.
Preferably, the walnut peptide beverage provided by the invention comprises, by weight, 300-400 parts of walnut peptide powder, 150-200 parts of walnut kernels, 90-110 parts of whole milk powder, 20-30 parts of codonopsis pilosula, 80-100 parts of red dates, 70-80 parts of cane sugar, 10-12 parts of linoleic acid, 10-13 parts of sodium hydroxymethyl cellulose, 3-6 parts of vanilla extract, 3-5 parts of walnut shell water and 700-800 parts of water.
More preferably, the walnut peptide beverage provided by the invention comprises, by weight, 400 parts of walnut peptide powder, 200 parts of walnut kernels, 100 parts of whole milk powder, 20 parts of codonopsis pilosula, 100 parts of red dates, 80 parts of sucrose, 12 parts of linoleic acid, 12 parts of sodium hydroxymethyl cellulose, 5 parts of vanilla extracts, 5 parts of walnut shell water and 750 parts of water.
Example three: preparation method of walnut peptide beverage
Crushing 100kg of walnut kernels with skins, performing compound enzymolysis on the walnut kernels with pectinase and cellulase to extract grease, then inactivating enzyme, uniformly mixing the rest degreased walnut kernels with 200kg of walnut peptide powder, adding 600kg of water, mixing, blending, and homogenizing twice by a homogenizer at the homogenizing pressure of 15MPa and the homogenizing temperature of 55 ℃ and filtering by 120 meshes; simultaneously, removing cores of 60kg of red dates and crushing 20kg of codonopsis pilosula by using an ultrafine crusher respectively, then mixing, adding 2 times of water by volume, decocting for three stages, namely a first stage for 30min, a second stage for 50min, and a third stage for 20min, wherein the total decocting time is 100min, taking supernate, naturally cooling to obtain a decoction, uniformly mixing the filtrate, the decoction and 80kg of whole milk powder, taking 1/10 parts by volume, adding a composite strain, and fermenting, wherein the composite strain is prepared by mixing lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1, compounding, returning the fermentation liquor to the original mixed liquor after fermentation, and continuing to ferment for 8 hours; simultaneously, cleaning walnut shells, sterilizing, decocting 3 walnut shells with diaphragma juglandis and 1000ml of water to prepare walnut shell water, cooling for later use, adding 70kg of cane sugar, 10kg of linoleic acid, 10kg of sodium hydroxymethyl cellulose, 3kg of vanilla extract and 3kg of walnut shell water into fermentation liquor in sequence, mixing uniformly, sterilizing and filling the mixed liquor by adopting a pasteurization method, and refrigerating at low temperature.
Example four: preparation method of walnut peptide beverage
Crushing 200kg of walnut kernels with skins, performing compound enzymolysis on the walnut kernels with pectinase and cellulase to extract grease, then inactivating enzyme, uniformly mixing the rest degreased walnut kernels with 400kg of walnut peptide powder, adding 900kg of water, mixing, blending, and homogenizing twice by a homogenizer at the homogenizing pressure of 30MPa and the homogenizing temperature of 65 ℃ and filtering with 200 meshes; simultaneously, removing cores of 100kg of red dates and 50kg of codonopsis pilosula by using an ultrafine grinder, respectively grinding and mixing, adding water with the volume fraction of 5 times, decocting for three stages, namely a first stage for 40min, a second stage for 60min, a third stage for 30min, decocting for 125min totally, taking supernate, naturally cooling to obtain a decoction, uniformly mixing the filtrate, the decoction and 120kg of whole milk powder, taking 1/10 parts by volume, adding a composite strain, and fermenting, wherein the composite strain is prepared by mixing lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus according to the volume ratio of 4: 2: 1, compounding, returning the fermentation liquor to the original mixed liquor after fermentation, and continuing to ferment for 12 hours; simultaneously, cleaning and sterilizing walnut shells, boiling 5 walnut shells with diaphragma juglandis and 1000ml of water to prepare walnut shell water, cooling for later use, sequentially adding 90kg of cane sugar, 15kg of linoleic acid, 15kg of sodium carboxymethylcellulose, 8kg of vanilla extract and 6kg of walnut shell water into fermentation liquor, uniformly mixing, sterilizing and filling the mixed liquor by adopting a pasteurization method, and refrigerating at low temperature.
Example five: preparation method of walnut peptide beverage
Crushing 120kg of walnut kernels with skins, performing compound enzymolysis on the walnut kernels with pectinase and cellulase to extract grease, then inactivating enzyme, uniformly mixing the rest degreased walnut kernels with 360kg of walnut peptide powder, adding 650kg of water, mixing, blending, and homogenizing twice by a homogenizer at the homogenizing pressure of 27MPa and the homogenizing temperature of 57 ℃ and filtering with 175 meshes; simultaneously, removing cores of 90kg of red dates and 25kg of codonopsis pilosula by using an ultrafine grinder, respectively grinding and mixing, adding water with the volume fraction of 2 times, decocting for three stages, namely a first stage for 37min, a second stage for 59min, and a third stage for 28min, decocting for 115min totally, taking supernate, naturally cooling to obtain a decoction, uniformly mixing the filtrate, the decoction and 90kg of whole milk powder, taking 1/10 parts by volume, adding a composite strain for fermentation, wherein the composite strain is prepared by mixing lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and lactobacillus rhamnosus according to the volume ratio of 4: 2: 1: 1, compounding, returning the fermentation liquor to the original mixed liquor after fermentation, and continuing to ferment for 9 hours; simultaneously, cleaning walnut shells, sterilizing, decocting 3 walnut shells with diaphragma juglandis and 1000ml of water to prepare walnut shell water, cooling for later use, adding 75kg of sucrose, 14kg of linoleic acid, 14kg of sodium carboxymethylcellulose, 4kg of vanilla extract and 4kg of walnut shell water into fermentation liquor in sequence, mixing uniformly, sterilizing and filling the mixed liquor by adopting a pasteurization method, and refrigerating at low temperature.
Example six: preparation method of walnut peptide beverage
Crushing 150kg of walnut kernels with skins, performing compound enzymolysis on the walnut kernels with pectinase and cellulase to extract grease, then inactivating enzyme, uniformly mixing the rest degreased walnut kernels with 230kg of walnut peptide powder, adding 700kg of water, mixing, blending, and homogenizing twice by a homogenizer at the homogenizing pressure of 19MPa and the homogenizing temperature of 63 ℃ and filtering by 120 meshes; simultaneously, removing cores of 80kg of red dates and 30kg of codonopsis pilosula by using an ultrafine grinder, then respectively grinding and mixing, adding 4 times of water by volume fraction, decocting for three stages, namely a first stage of 32min, a second stage of 52min and a third stage of 22min, wherein the total decocting time is 107min, taking supernate, naturally cooling to obtain a decoction solution, uniformly mixing the filtrate, the decoction solution and 110kg of whole milk powder, taking 1/10 parts by volume, adding composite strains for fermentation, and mixing the composite strains according to the volume ratio of lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus of 4: 2: 1, compounding, returning the fermentation liquor to the original mixed liquor after fermentation, and continuing to ferment for 10 hours; simultaneously, cleaning walnut shells, sterilizing, boiling 5 walnut shells with diaphragma juglandis and 1000ml of water to prepare walnut shell water, cooling for later use, sequentially adding 80kg of sucrose, 13kg of linoleic acid, 12kg of sodium carboxymethylcellulose, 7kg of vanilla extract and 4.5kg of walnut shell water into fermentation liquor, uniformly mixing, sterilizing and filling the mixed liquor by a pasteurization method, and refrigerating at low temperature.
Example seven: preparation method of walnut peptide beverage
Crushing 170kg of walnut kernels with skins, carrying out compound enzymolysis on the walnut kernels with pectinase and cellulase to extract grease, then carrying out enzyme deactivation, uniformly mixing the rest degreased walnut kernels with 300kg of walnut peptide powder, adding 800kg of water, mixing, blending, and homogenizing twice by a homogenizer at the homogenizing pressure of 20MPa and the homogenizing temperature of 60 ℃ and filtering with 150 meshes; simultaneously, removing cores of 70kg of red dates and 45kg of codonopsis pilosula by using an ultrafine grinder, respectively grinding and mixing, adding water with the volume fraction of 3 times, decocting for three stages, namely 35min for the first stage, 56min for the second stage and 25min for the third stage, decocting for total time of 114min, taking supernate, naturally cooling to obtain a decoction, uniformly mixing the filtrate, the decoction and 100kg of whole milk powder, taking 1/10 parts by volume, adding a compound strain, and fermenting, wherein the compound strain is lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and lactobacillus rhamnosus according to the volume ratio of 4: 2: 1: 1, compounding, returning the fermentation liquor to the original mixed liquor after fermentation, and continuing to ferment for 11 hours; simultaneously, cleaning walnut shells, sterilizing, decocting 4 walnut shells with diaphragma juglandis and 1000ml of water to prepare walnut shell water, cooling for later use, adding 85kg of cane sugar, 11kg of linoleic acid, 11kg of sodium hydroxymethyl cellulose, 5kg of vanilla extract and 5kg of walnut shell water into fermentation liquor in sequence, mixing uniformly, sterilizing and filling the mixed liquor by adopting a pasteurization method, and refrigerating at low temperature.
Example eight: preparation method optimization of walnut peptide beverage
The walnut peptide beverage is prepared by respectively adopting the following different schemes:
scheme 1: 200kg of walnut peptide powder, 100kg of walnut kernels, 80kg of whole milk powder, 20kg of codonopsis pilosula and 60kg of red dates; homogenizing under 15MPa at 55 deg.C for 100min, and fermenting for 8 h.
Scheme 2: 400kg of walnut peptide powder, 200kg of walnut kernels, 120kg of whole milk powder, 50kg of codonopsis pilosula and 100kg of red dates; homogenizing under 30MPa at 65 deg.C for 125min, and fermenting for 12 h.
Scheme 3: 360kg of walnut peptide powder, 120kg of walnut kernels, 90kg of whole milk powder, 25kg of codonopsis pilosula and 90kg of red dates; homogenizing under 27MPa at 57 deg.C for 115min, and fermenting for 9 h.
Scheme 4: 230kg of walnut peptide powder, 150kg of walnut kernels, 110kg of whole milk powder, 30kg of codonopsis pilosula and 80kg of red dates; homogenizing under 19MPa at 63 deg.C for 107min, and fermenting for 10 h.
Scheme 5: 300kg of walnut peptide powder, 170kg of walnut kernels, 100kg of whole milk powder, 45kg of codonopsis pilosula and 70kg of red dates; homogenizing under 20MPa at 60 deg.C for 114min, and fermenting for 11 h.
The five different schemes provided above are respectively prepared into the walnut peptide beverage according to the preparation method provided in the second embodiment:
sensory evaluation is carried out on the walnut peptide beverage prepared on the basis of the experiment, and the sensory evaluation of the walnut peptide beverage is shown in table 1.
Table 1: walnut peptide drink sensory evaluation table
1. Orthogonal optimization walnut peptide beverage formula
A single-factor experiment is designed, and the sensory effects of the walnut peptide powder, the walnut kernels, the codonopsis pilosula and the red dates in the walnut peptide drink formula on the walnut peptide drink are respectively researched. A four-factor three-level orthogonal experiment is carried out on the basis of a single-factor experiment, and the factors and levels of the orthogonal experiment are shown in a table 2.
Table 2: orthogonal test factor and horizon
The test results and analysis of the formula of the orthogonally optimized walnut peptide drink are shown in the table 3.
Table 3: results and analysis of orthogonal assays
By comparing the extreme differences of the indexes, the primary and secondary sequence of the influencing factors is A>B>D>C, namely the walnut peptide powder is the main influencing factor of the sensory evaluation of the walnut peptide drink, and secondly, the walnut kernel, the red date and the codonopsis pilosula are used for determining the optimal level combination of all the factors A according to the results of k1, k2 and k3 values and trend graphs of all indexes in the table 33B3C1D3The optimized formula of the preparation method of the walnut peptide drink is as follows: 300-400 parts of walnut peptide powder, 150-200 parts of walnut kernel, 20-30 parts of codonopsis pilosula and 80-100 parts of red date; preferably, 400 parts of walnut peptide powder, 200 parts of walnut kernel, 20 parts of codonopsis pilosula and 100 parts of red date.
2. The response surface method optimizes the walnut peptide drink process, and the test factors and levels are shown in the table 4:
table 4: response surface test factors and horizon table
Table 5: response surface test design and results
Response surface test design and results:
the experimental design analysis was performed according to the Box-Benhnken center combinatorial design principle, and the results are shown in Table 5. Fitting the experimental data of the table 5 by using a multivariate fitting method through Expert8.0.6 to obtain a quadratic polynomial regression model of a sensory score R on homogenizing pressure (A), homogenizing temperature (B), total decoction time (C) and fermentation time (D), wherein the quadratic polynomial regression model comprises the following steps:
R＝95.00+0.58A+0.50B+1.17C+0.92D-3.00AB+0.75AD+1.00BC-6.00A2-6.12B2-7.63C2-9.00D2
the interaction of the factors in the response surface analysis is described in detail with reference to figures 1 to 6. From the results of optimizing the formula of the walnut peptide drink through an orthogonal test and optimizing the preparation process of the walnut peptide drink through a response surface test, the key process parameters of the walnut peptide drink are as follows: homogenizing under 15-30 MPa at 55-65 deg.C for 100-125 min, and fermenting for 8-10 h; preferably, the homogenizing pressure is 22.5MPa, the homogenizing temperature is 60 ℃, the total decocting time is 112.5min, and the fermentation time is 10 h.
Example nine: functional experiment of walnut peptide beverage
The walnut peptide beverage provided by the invention is adopted for functional experiments, the formula of the walnut peptide beverage is 400 parts of walnut peptide powder, 200 parts of walnut kernels, 100 parts of whole milk powder, 20 parts of codonopsis pilosula, 100 parts of red dates, 80 parts of cane sugar, 12 parts of linoleic acid, 12 parts of sodium carboxymethylcellulose, 5 parts of vanilla extract, 5 parts of walnut shell water and 750 parts of water, the process is that the homogenization pressure is 22.5MPa, the homogenization temperature is 60 ℃, the total decoction time is 112.5min, and the fermentation time is 10h, and the walnut peptide beverage is prepared according to the preparation method provided by the embodiment of the invention.
9.1 Effect of walnut peptide drink on mouse body quality
30 healthy male mice were randomly divided into 3 groups, a blank group, a control group and a model group, each group containing 10 mice. Establishing an IBS-D mouse model with liver and spleen disharmony, bringing the IBS-D mouse model into an experiment after adaptive feeding for 3D without abnormal performance, marking the IBS-D mouse model with picric acid, and weighing the IBS-D mouse model with fixed quality. Except for the same feeding condition, the blank group is perfused with the normal saline according to the physical quality of 0.1mL/10g every day, the control group is perfused with the walnut beverage sold in the market according to the physical quality of 0.1mL/10g every day, the model group is perfused with the walnut peptide beverage provided by the invention according to the physical quality of 0.1mL/10g every day, the stomach is perfused for 10d continuously, and the physical quality experimental data of each group of mice are recorded, which is shown in Table 6.
Table 6: variation of body mass of each group of mice of IBS-D mouse model with liver and spleen disharmony under different intragastric administration conditions
The results in table 6 show that compared with the walnut peptide beverage sold in the market, the walnut peptide beverage provided by the invention can increase the body mass of experimental mice when continuously feeding the liver and spleen disharmony IBS-D mouse model, which indicates that the walnut peptide beverage has a laxative effect and higher nutritional value than common walnut beverage sold in the market.
9.2 Effect of walnut peptide drink on gastric emptying movement of mice
Taking 50 experimental male mice, randomly dividing the experimental male mice into a control group (an equal volume of CMC-Na aqueous solution), a morpholine group (0.2g/kg), and 5 groups of high, medium and low dose groups (0.1g/kg, 0.2g/kg and 0.3g/kg) of the walnut peptide drink provided by the invention, wherein 10 mice in each group are subjected to gastric lavage for administration, the gastric lavage amount is 20mL/kg, the time of each group is 1 time every day, the time of each group is 5 days continuously, and the feeding is not forbidden for 12 hours after the last feeding. Feeding for 1 time again on day 6, after 90min, feeding each mouse with 0.1% methyl orange solution, dislocating and killing the animal after 20min, dissecting and taking out the stomach, placing in a small beaker, adding 10mL distilled water, cutting the stomach along the greater curvature of the stomach with a small scissors, fully washing the stomach content in the distilled water, adjusting the pH value to 6.0-6.5 with NaHCO3, pouring into a centrifuge tube, centrifuging for 10min at 2000r/min, taking the supernatant, comparing the color with an ultraviolet spectrophotometer (the wavelength is 420nm), adjusting the color to zero with the distilled water, and measuring the absorbance A of the solution. A is measured as methyl orange A in stomach. And 0.1% methyl orange 0.2mL is added with 10mL of distilled water and shaken to measure A as a base number methyl orange A, and the gastric residual rate of the methyl orange is calculated according to the following formula to reflect the speed of gastric emptying:
gastric emptying rate ═ (gastric methyl orange a-base methyl orange a)/base methyl orange a × 100%
Table 7: influence of walnut peptide drink on gastric emptying rate of mice: (
n＝10)
As can be seen from Table 7, for the gastric emptying rate of the mice, the walnut peptide drink has very significant difference (P < 0.01) in the high and medium dose groups and significant difference (P < 0.05) in the low dose group compared with the control group. The walnut peptide drink has an obvious effect of promoting the gastric emptying rate of mice, namely the walnut peptide drink provided by the invention has a certain digestion promoting effect.
9.3 Effect of walnut peptide drink on mouse intestinal propulsion function
Grouping and administration were carried out in the same manner as in 9.2. The administration is continued for 5 days, and the fasting is not forbidden for 18 hours after the last administration. Administering the medicine again for 1 time on day 6, 40min later, perfusing each mouse with 0.6mL of the stomach nutritional semisolid paste, dislocating and killing after 20min, laparotomizing, rapidly taking an intestinal canal from a pylorus to a caecum, paving the intestinal canal on a glass plate without traction, and respectively measuring the distance from the pylorus sphincter to the most front end of the charcoal paste and the distance from the pylorus sphincter to the caecum to calculate the small intestine propulsion rate. The small intestine propulsion rate (charcoal paste moving distance/blind full length) × 100%, and the experimental results are shown in table 8.
Table 8: influence of walnut peptide drink on mouse small intestine propulsion function (
n＝10)
As can be seen from Table 8, for the ratio of intestinal transit in mice, the walnut peptide drink was significantly different in the high dose group (P < 0.05) and not significantly different in the low and medium dose groups, compared to the control group. The walnut peptide drink has a certain promotion effect on the intestinal propulsion rate of mice, namely the walnut peptide drink provided by the invention has a certain digestion promotion effect.
In conclusion, the preparation method of the walnut peptide beverage provided by the invention comprises the steps of grinding walnut kernels with peels, removing oil through enzymolysis, mixing walnut peptide powder with water, blending, homogenizing, filtering, adding the decoction of red dates and codonopsis pilosula and whole milk powder, mixing uniformly, adding a compound strain for fermentation, adding other auxiliary materials, sterilizing and filling to obtain a finished product; the method optimizes the formula through an orthogonal experiment, optimizes the process through a response surface method, effectively preserves the nutritional ingredients and flavor quality of the walnut peptide powder and the walnut kernel, and the prepared walnut peptide drink has uniform color, light cream yellow color, more enriched nutritional ingredients than the existing walnut drink, retains the flavor of the walnut, has the functions of relieving diarrhea and promoting digestion for mice through functional experiments, and has wide practicability and development value in the field of food processing.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention made by those skilled in the art without departing from the design spirit of the present invention shall fall within the protection scope defined by the present invention.
Claims (7)
1. The walnut peptide drink is characterized by being prepared by the following preparation method:
(1) according to the weight parts, 100-200 parts of walnut kernels with skins are crushed, the oil is extracted by compound enzymolysis of pectinase and cellulase, then enzyme is inactivated, the rest parts after the oil is removed are uniformly mixed with 200-400 parts of walnut peptide powder, 600-900 parts of water are added, the mixture is mixed and blended, and then the mixture is homogenized twice by a homogenizer, the homogenization pressure is 15-30 MPa, the homogenization temperature is 55-65 ℃, and the filtration is carried out by 120-200 meshes;
(2) removing core of 60-100 parts of red date and 20-50 parts of radix codonopsis, respectively crushing by using an ultrafine crusher, mixing, adding 2-5 times of water by volume, and decocting for three stages, wherein the first stage is 30-40 min, the second stage is 50-60 min, the third stage is 20-30 min, the total decocting time is not more than 125min, and taking supernatant to naturally cool to obtain a decoction;
(3) uniformly mixing the mixed liquor obtained in the step (1) with the boiled liquor obtained in the step (2) and 80-120 parts of whole milk powder, adding 1/10 parts by volume of composite strain into the mixed liquor for fermentation, and returning the fermented liquor to the original mixed liquor for continuous fermentation for 8-12 hours;
(4) cleaning walnut shells, sterilizing, preparing walnut shell water, and cooling for later use;
(5) taking the solution prepared in the step (3), sequentially adding 70-90 parts of sucrose, 10-15 parts of linoleic acid, 10-15 parts of sodium carboxymethylcellulose, 3-8 parts of vanilla extract and 3-6 parts of walnut shell water, and uniformly mixing;
(6) sterilizing and filling the mixed solution obtained in the step (5) by adopting a pasteurization method, and refrigerating at low temperature;
the lactobacillus acidophilus and lactobacillus rhamnosus compound strain is characterized in that the compound strain is prepared from lactobacillus reuteri, bifidobacterium lactis and lactobacillus rhamnosus according to a volume ratio of 4: 2: 1, or mixing the components according to the volume ratio of lactobacillus reuteri, bifidobacterium lactis, lactobacillus bulgaricus and lactobacillus rhamnosus of 4: 2: 1: 1, compounding.
2. The walnut peptide beverage as claimed in claim 1, wherein the walnut peptide beverage comprises, by weight, 300-400 parts of walnut peptide powder, 150-200 parts of walnut kernel, 90-110 parts of whole milk powder, 20-30 parts of codonopsis pilosula, 80-100 parts of red date, 70-80 parts of sucrose, 10-12 parts of linoleic acid, 10-13 parts of sodium hydroxymethyl cellulose, 3-6 parts of vanilla extract, 3-5 parts of walnut shell water and 700-800 parts of water.
3. The walnut peptide beverage according to claim 1, which is characterized by comprising, by weight, 400 parts of walnut peptide powder, 200 parts of walnut kernels, 100 parts of whole milk powder, 20 parts of codonopsis pilosula, 100 parts of red dates, 80 parts of sucrose, 12 parts of linoleic acid, 12 parts of sodium hydroxymethyl cellulose, 5 parts of vanilla extracts, 5 parts of walnut shell water and 750 parts of water.
4. The walnut peptide beverage of claim 1, wherein the walnut shell water is prepared by decocting 3 to 5 walnut shells with diaphragma juglandis and 1000ml of water.
5. The walnut peptide beverage of claim 1, wherein the homogenization pressure is 22.5MPa, the homogenization temperature is 60 ℃, the total decoction time is 112.5min, and the fermentation time is 10 h.
6. The walnut peptide beverage as claimed in claim 1, wherein the first stage of cooking is 40min, the second stage is 50min, and the third stage of cooking is 20 min.
7. A walnut peptide beverage according to claim 1 wherein the filtration mesh size is preferably 150 mesh.
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| 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 |
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| 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 (2)
| Title |
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| 乳酸菌发酵核桃乳工艺及物性学研究;敬思群等;《中国乳业》;20140430(第4期);第52-56页 * |
| 核桃多肽饮料的研制;敬思群;《食品与发酵工业》;20120229;第38卷(第2期);第237-241页 * |
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