CN108271868A - A kind of walnut beverage using the production fermentation of walnut oil processing byproduct - Google Patents
A kind of walnut beverage using the production fermentation of walnut oil processing byproduct Download PDFInfo
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- CN108271868A CN108271868A CN201810180785.3A CN201810180785A CN108271868A CN 108271868 A CN108271868 A CN 108271868A CN 201810180785 A CN201810180785 A CN 201810180785A CN 108271868 A CN108271868 A CN 108271868A
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- walnut
- beverage
- emulsion
- added
- walnut oil
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
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- Chemical & Material Sciences (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of walnut beverage using the production fermentation of walnut oil processing byproduct, preparation includes the following steps：Oil emulsion and emulsion are isolated into walnut oil grinding immersion；Oil emulsion is carried out demulsification exquisiteness and obtains exquisite walnut oil；Emulsion is filtered homogeneous；The cellulase of 5 50U/g and the protease hydrolyzed 14 hours of 10 20U/g are added in homogeneous solution；50 90g/L of sucrose, 10 30 g/L of glucose is added in enzymolysis liquid, stirs 10 20min, and 90 95 DEG C of sterilization 5min are cooled to 42 45 DEG C；0.1 is pressed in coolant liquid:Lactobacillus plantarum and Lactobacillus helveticus, ferment at constant temperature 8 12 hours is added in 2 ratio；Zymotic fluid homogeneous is added the pectin solution dissolved in advance, is stirred 30 50min；Mixture pasteurize 15min, is cooled to 25 40 DEG C, sterile filling.The present invention is a clean taste, lipoprotein ratio is moderate, is easy to the fermentation walnut beverage digested and assimilated.
Description
Technical field
The present invention relates to food and drink manufacture field, the by-product in specially a kind of grease generation hair process using walnut
Object carries out the walnut beverage of fermenting and producing high protein and low fat.
Background technology
In recent years under the overall situation such as environmentally friendly sustainable, animal welfare, with cleaning, subtract the nutrient healths such as sugar, high protein
The development of trend, vegetable protein beverage are got the attention.But with high speed development in recent years, protein beverage homogeneity is tight
Weight, mouthfeel is single, but vegetable protein and be not equal to high-quality protein.For popular, the efficiency of vegetable protein supplement protein does not have
Animal protein is high, vegetable protein beverage and be not as smooth agreeable to the taste as animal protein beverage such as milk；It is primarily due to vegetable protein beverage
Content of cellulose is higher, and protein body is easier to assemble, and granular sensation, powder sense are apparent, and the present invention is lacked for the above-mentioned of vegetable protein
Point adds appropriate cellulase, protease and lactobacillus plantarum, develops one using the by-product in walnut oil process
Money smooth in taste, lipoprotein ratio is moderate, is easy to the fermentation walnut beverage digested and assimilated.
And existing invention is almost processed with full walnut, and processing, market price are allocated after decortication, drying, crushing defibrination
Refining can not be detached by being worth higher walnut oil, cannot embody the economic value of walnut oil completely, and vegetable protein denaturation is serious,
Product particle sense is strong, and mouthfeel is bad.
Invention content
Present invention aims at provide a kind of method producing fermentation walnut beverage using walnut oil processing byproduct, profit
Appropriate cellulase, protease and lactobacillus plantarum, which are added, with walnut oil processing byproduct develops a clean taste, fat
Protein ratio is moderate, is easy to the fermentation walnut beverage digested and assimilated.
The object of the invention and its technical problem underlying is solved using following technical scheme to realize：It is a kind of to utilize walnut
The walnut beverage of oily processing byproduct production fermentation, preparation include the following steps：
（1）Oil emulsion and emulsion are isolated in walnut oil grinding immersion；
（2）Step（1）The oil emulsion of middle separation carries out demulsification exquisiteness and obtains exquisite walnut oil；
（3）Step（1）The emulsion of middle separation filters homogeneous；
（4）In step（3）In in obtained homogeneous solution the cellulase and 10-20U/g of addition 5-50U/g protease hydrolyzed
1-4 hours；
（5）Step（4）Sucrose 50-90g/L, glucose 10-30 g/L is added in the enzymolysis liquid obtained after enzymolysis, stirs 10-
20min, 90-95 DEG C of sterilization 5min, are cooled to 42-45 DEG C；
（6）In step（5）Coolant liquid in press 0.1:Lactobacillus plantarum and Lactobacillus helveticus, ferment at constant temperature 8- is added in 2 ratio
12 hours；
（7）Step（6）The zymotic fluid homogeneous fermented is added the pectin solution dissolved in advance, is stirred 30-50min；
（8）Step（7）Mixture pasteurize 15min, be cooled to 25-40 DEG C, sterile filling.
The step（3）Homogenizing temperature is 50-70 DEG C.
The step（4）Hydrolysis temperature is 40-80 DEG C.
The step（7）Homogenizing temperature is 25-35 DEG C.
The step（8）Pasteurizing temperature is 75-80 DEG C.
The present invention has clear advantage and advantageous effect compared with prior art.By above technical scheme it is found that this hair
Bright serious for protein beverage homogeneity, mouthfeel is single, and protein body is easier to assemble, and granular sensation, powder sense are apparent, process
The single economic value that cannot embody walnut oil completely digests residual cellulose, proteolysis is from height by adding cellulase
Molecule protein, makes that walnut beverage clean taste, albumen fat ratio be moderate, sour-sweet ratio association in the case where Lactobacillus helveticus is fermented
It adjusts.
Specific implementation mode
Below in conjunction with preferred embodiment, ferment to a kind of produced using walnut oil processing byproduct proposed according to the present invention
Walnut beverage specific implementation mode, feature and its effect, be described in detail as after.
A kind of walnut beverage using the production fermentation of walnut oil processing byproduct, preparation include the following steps：
（1）Oil emulsion and emulsion are isolated in walnut oil grinding immersion；
（2）Step（1）The oil emulsion of middle separation carries out demulsification exquisiteness and obtains exquisite walnut oil；
（3）Step（1）The emulsion of middle separation filters homogeneous；
（4）In step（3）In in obtained homogeneous solution the cellulase and 10-20U/g of addition 5-50U/g protease hydrolyzed
1-4 hours；
（5）Step（4）Sucrose 50-90g/L, glucose 10-30 g/L is added in the enzymolysis liquid obtained after enzymolysis, stirs 10-
20min, 90-95 DEG C of sterilization 5min, are cooled to 42-45 DEG C；
（6）In step（5）Coolant liquid in press 0.1:Lactobacillus plantarum and Lactobacillus helveticus, ferment at constant temperature 8- is added in 2 ratio
12 hours；
（7）Step（6）The zymotic fluid homogeneous fermented is added the pectin solution dissolved in advance, is stirred 30-50min；
（8）Step（7）Mixture pasteurize 15min, be cooled to 25-40 DEG C, sterile filling.
The step（3）Homogenizing temperature is 50-70 DEG C.
The step（4）Hydrolysis temperature is 40-80 DEG C.
The step（7）Homogenizing temperature is 25-35 DEG C.
The step（8）Pasteurizing temperature is 75-80 DEG C.
Embodiment:A kind of walnut beverage using the production fermentation of walnut oil processing byproduct, preparation includes following step
Suddenly：
1, oil emulsion and emulsion are isolated in walnut oil grinding immersion；
2, the oil emulsion detached in step 1 is carried out demulsification exquisiteness and obtains exquisite walnut oil；
3, the emulsion detached in step 1 is filtered homogeneous（65 DEG C of homogenizing temperature）
4, the protease of the cellulase and 10U/g that add 20U/g in the homogeneous solution obtained in step 3 digests at 60 DEG C
1.5 hour；
5, sucrose 90g/L, 25 g/L of glucose is added in the enzymolysis liquid obtained after step 4 being digested, stirs 20min, 95 DEG C of sterilizations
5min is cooled to 45 DEG C.
6,0.1 is pressed in the coolant liquid of step 5:Lactobacillus plantarum and Lactobacillus helveticus, ferment at constant temperature 12 is added in 2 ratio
Hour.
7, the zymotic fluid homogeneous that step 6 is fermented（25 DEG C of homogenizing temperature）, the pectin solution dissolved in advance is added, stirs
Mix mixing 30min.
8, the sterilization of the mixture of step 7 is sterilized 15min at 75 DEG C, is cooled to 35 DEG C, sterile filling.
Detection obtains Testing index of the present invention according to national standards, through examining：Product acidity 25- of the present invention
30To, PH4.4-4.6.
The present invention digests residual cellulose, proteolysis is from macromolecule protein, in Switzerland's breast bar by adding cellulase
Make walnut beverage clean taste under bacterium fermentation, albumen fat ratio is moderate, sour-sweet eurythmy.
The above is only the preferred embodiments of the present invention, not does limitation in any form to the present invention, any
Without departing from technical solution of the present invention content, according to the technical essence of the invention to made by above example it is any it is simple modification,
Equivalent variations and modification, in the range of still falling within technical solution of the present invention.
Claims (5)
1. a kind of walnut beverage using the production fermentation of walnut oil processing byproduct, it is characterised in that：Its preparation includes following
Step：
（1）Oil emulsion and emulsion are isolated in walnut oil grinding immersion；
（2）Step（1）The oil emulsion of middle separation carries out demulsification exquisiteness and obtains exquisite walnut oil；
（3）Step（1）The emulsion of middle separation filters homogeneous；
（4）In step（3）In in obtained homogeneous solution the cellulase and 10-20U/g of addition 5-50U/g protease hydrolyzed
1-4 hours；
（5）Step（4）Sucrose 50-90g/L, glucose 10-30 g/L is added in the enzymolysis liquid obtained after enzymolysis, stirs 10-
20min, 90-95 DEG C of sterilization 5min, are cooled to 42-45 DEG C；
（6）In step（5）Coolant liquid in press 0.1:Lactobacillus plantarum and Lactobacillus helveticus, ferment at constant temperature 8- is added in 2 ratio
12 hours；
（7）Step（6）The zymotic fluid homogeneous fermented is added the pectin solution dissolved in advance, is stirred 30-50min；
（8）Step（7）Mixture pasteurize 15min, be cooled to 25-40 DEG C, sterile filling.
2. a kind of walnut beverage using the production fermentation of walnut oil processing byproduct as described in claim 1, feature exist
In：The step（3）Homogenizing temperature is 50-70 DEG C.
3. a kind of walnut beverage using the production fermentation of walnut oil processing byproduct as described in claim 1, feature exist
In：The step（4）Hydrolysis temperature is 40-80 DEG C.
4. a kind of walnut beverage using the production fermentation of walnut oil processing byproduct as described in claim 1, feature exist
In：The step（7）Homogenizing temperature is 25-35 DEG C.
5. a kind of walnut beverage using the production fermentation of walnut oil processing byproduct as described in claim 1, feature exist
In：The step（8）Pasteurizing temperature is 75-80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810180785.3A CN108271868A (en) | 2018-03-06 | 2018-03-06 | A kind of walnut beverage using the production fermentation of walnut oil processing byproduct |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810180785.3A CN108271868A (en) | 2018-03-06 | 2018-03-06 | A kind of walnut beverage using the production fermentation of walnut oil processing byproduct |
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| CN108271868A true CN108271868A (en) | 2018-07-13 |
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| CN201810180785.3A Pending CN108271868A (en) | 2018-03-06 | 2018-03-06 | A kind of walnut beverage using the production fermentation of walnut oil processing byproduct |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
| CN114847356A (en) * | 2022-06-10 | 2022-08-05 | 核磨坊饮品科技有限公司 | Preparation process of walnut peptide beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280327A (en) * | 2008-05-26 | 2008-10-08 | 昆明理工大学 | Synchronous aqueous enzymatic ultrasonic extraction for walnut oil and walnut protein peptide |
| CN102696767A (en) * | 2012-06-15 | 2012-10-03 | 江南大学 | Deep processing method for preparing low-fat walnut milk, active peptide and protein powder by comprehensively utilizing walnut kernels |
-
2018
- 2018-03-06 CN CN201810180785.3A patent/CN108271868A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280327A (en) * | 2008-05-26 | 2008-10-08 | 昆明理工大学 | Synchronous aqueous enzymatic ultrasonic extraction for walnut oil and walnut protein peptide |
| CN102696767A (en) * | 2012-06-15 | 2012-10-03 | 江南大学 | Deep processing method for preparing low-fat walnut milk, active peptide and protein powder by comprehensively utilizing walnut kernels |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
| CN114847356A (en) * | 2022-06-10 | 2022-08-05 | 核磨坊饮品科技有限公司 | Preparation process of walnut peptide beverage |
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Application publication date: 20180713 |
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