CN111567623A - Walnut beverage with memory improving function and production method thereof - Google Patents
Walnut beverage with memory improving function and production method thereof Download PDFInfo
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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
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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
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Abstract
The invention discloses a walnut beverage with a memory improving function and a production method thereof, and the production method comprises the following steps: s1 selecting and pretreating; s2 peeling and removing astringent taste; s3 grinding into slurry; s4 blending; s5, homogenizing; and S6, sterilizing and filling. The production process adds a pure natural stabilizer; the walnut beverage does not contain harmful chemical substances, has good emulsification stability, unique taste and flavor and long shelf life, and has the effect of improving memory after long-term drinking.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a walnut beverage with a memory improving function and a production method thereof.
Background
The walnut is also named as walnut, walnut and the like, belongs to the walnut genus of the juglandaceae family, is one of four famous nuts in the world, contains rich high-quality proteins, polyphenol, unsaturated fatty acid, phospholipid and other components, and can improve the additional value of walnut processing and promote the benign development of the walnut industry when being developed and researched. In China, all parts such as walnut leaves, dried walnuts, walnut shells, walnut kernels, walnut flowers and the like are fully utilized, and the medical value is better. The traditional Chinese medicine emphasizes that the walnut has the effects of tonifying the kidney, warming the lung and strengthening the bones and muscles, and meanwhile, the walnut has the effect of better nourishing the brain based on the traditional Chinese medicine theory of reinforcing the shape by the shape. In other countries of Asia, the walnut is eaten to achieve the health care purpose of strengthening brain and benefiting intelligence. In order to meet the increasing demand of modern life, the walnut is processed and produced into beverage for drinking, which becomes a new fashion.
Due to the high oil content of the walnut, the emulsion of the beverage is unstable, and the layering phenomenon is easy to occur in the production and storage processes. In order to solve the problems, in the prior art, a certain amount of stabilizing agents are often added in the production process of the walnut beverage, and the stabilizing agents are chemical substances and can damage the health of a human body after being eaten for a long time. Moreover, the effect of using these stabilizers is not ideal.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a walnut beverage production method with a function of improving memory.
In the production process of the walnut beverage, the adopted stabilizer is a natural stabilizer; one or two or more of propylene glycol alginate, apple peel cellulose and nano apple peel cellulose. Propylene glycol alginate can be used as an emulsion stabilizer, plays a key role in a continuous phase in a system, inhibits sedimentation or creaming by forming a network structure or improving the viscosity of the continuous phase, delays phase separation and plays a role in stabilizing emulsion. The cellulose has hydrophilic and hydrophobic groups, so that the cellulose can be quickly adsorbed to an oil-water interface to play a role in stabilizing emulsion. In order to solve the problems of poor solubility, poor suspension stability and the like of cellulose, the cellulose is degraded into nano-cellulose, has larger specific surface area, and can form a space network structure in the system to be used as an emulsion stabilizer to stabilize an emulsion system. The stabilizer is formed by compounding propylene glycol alginate and nano apple peel cellulose, the propylene glycol alginate and the nano apple peel cellulose are stirred in water and are fully dispersed through high-pressure homogenization, a three-dimensional network structure formed by hydrogen bond action in a system can be obtained, fat particles can be prevented from being reunited, insoluble particles (such as insoluble calcium salt, cocoa powder, denatured protein and the like) are prevented from settling, and the emulsification stability and the suspension stability of the system are further improved.
In order to solve the technical problems, the invention adopts the technical scheme that:
a walnut beverage production method comprises the following steps:
s1 selecting and pretreating;
s2 peeling and removing astringent taste;
s3 grinding into slurry;
s4 blending;
s5, homogenizing;
and S6, sterilizing and filling.
Preferably, the production method of the walnut beverage comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by using water;
s2 peeling and removing astringent taste: mixing 1-2% by mass of NaOH aqueous solution and 0.3-0.5% by mass of citric acid aqueous solution according to the volume ratio of (1-3): 1, mixing to prepare a peeling liquid, heating to 85-95 ℃, and mixing walnut kernels according to a material-liquid ratio of 1: (10-15) kg/L of the extract is added into a peeling liquid, dipping treatment is carried out for 5-10 min, and the extract is taken out and washed with water to peel;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: (10-15) kg/L of the walnut powder is added into water with the temperature of 60-80 ℃, ground and filtered by a screen to remove residues, so that walnut slurry is prepared for later use;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: (5-10) g/L of the walnut milk is added into water at 70-80 ℃ to be dissolved to prepare a food additive aqueous solution, and then the food additive aqueous solution and the walnut milk are mixed according to the volume ratio of (1-3): (1-3) mixing, uniformly stirring, heating to 70-80 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenization;
s6 sterilization and filling: and (5) homogenizing, sterilizing and filling to obtain the walnut beverage.
More preferably, the production method of the walnut beverage comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1-2% by mass of NaOH aqueous solution and 0.3-0.5% by mass of citric acid aqueous solution according to the volume ratio of (1-3): 1, mixing to prepare a peeling liquid, heating to 85-95 ℃, and mixing walnut kernels according to a material-liquid ratio of 1: (10-15) kg/L of the walnut kernel is added into the peeling liquid, the soaking treatment is carried out for 5-10 min, the walnut kernel is taken out and washed by water to be peeled until the walnut kernel is completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: (10-15) kg/L of the walnut powder is added into water with the temperature of 60-80 ℃, ground by a grinding wheel mill, filtered by a stainless steel screen mesh with 100-200 meshes and deslagged to prepare walnut slurry for later use;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: (5-10) g/L of the walnut milk is added into water at 70-80 ℃ to be dissolved to prepare a food additive aqueous solution, and then the food additive aqueous solution and the walnut milk are mixed according to the volume ratio of (1-3): (1-3) mixing, uniformly stirring, heating to 70-80 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 20-30 MPa, and the pressure of the 2 nd time is 10-20 MPa;
s6 sterilization and filling: and (3) carrying out UHT sterilization after homogenizing, keeping the sterilization temperature at 110-150 ℃ for 5-10 seconds, then filling at 80-90 ℃, and carrying out edge rolling and sealing by using a vacuum can sealing machine to obtain the walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1-2% of white granulated sugar and 0.1-0.4% of stabilizer.
The stabilizer is one or two or more of propylene glycol alginate, apple peel cellulose and nano apple peel cellulose.
Propylene glycol alginate is prepared by deep processing alginic acid extracted from natural Sargassum, and is white or light yellow powder, and is dissolved in water to form viscous colloid. The emulsion stabilizer is used as an emulsion stabilizer, plays a key role in a continuous phase in a system, inhibits sedimentation or creaming by forming a network structure or improving the viscosity of the continuous phase, delays phase separation and plays a role in stabilizing the emulsion.
Cellulose is a naturally occurring polymer abundant in nature, an unbranched polymer of D-glucose units linked together by beta-1, 4 glycosidic linkages. The emulsion stabilizer has hydrophilic and hydrophobic groups, can be quickly adsorbed to an oil-water interface to play a role in stabilizing the emulsion, and can be used as a good natural emulsion stabilizer. Furthermore, the invention utilizes the waste apple peel to prepare the apple peel cellulose with low cost.
The preparation method of the apple peel cellulose comprises the following steps:
s1, mixing the crushed apple peel powder according to the weight ratio of 1: (10-20) mixing the material-liquid ratio of g/mL with 0.5-1 mol/L HCl aqueous solution, heating in a water bath at 85-95 ℃ for 1-4 h, carrying out suction filtration, washing filter residues with water to be neutral, and drying at 40-60 ℃ for 2-4 h to obtain pectin-removed apple peel powder;
s2 mixing the pectin-removed apple powder in a ratio of 1: (10-20) g/mL of material-liquid ratio is mixed with 1-2 mol/L of NaOH aqueous solution, ultrasonic treatment is carried out for 40-60 min at the temperature of 60-70 ℃ under the ultrasonic power of 300-500W, filter residue is taken, water is washed for 3-5 times, and H with the volume fraction of 10-20% is added according to the (10-20) g/mL of material-liquid ratio2O2And (3) adjusting the pH of the aqueous solution to 11-12 by using 1-2 mol/L NaOH aqueous solution, stirring and reacting at 25-35 ℃ for 30-60 min at the rotating speed of 300-500 r/min, filtering after the reaction is finished, washing filter residues to be neutral, washing impurities such as decolorant and the like by using 75-95% volume fraction ethanol aqueous solution, and drying at 60-70 ℃ for 2-4 h to obtain the apple peel cellulose.
Further, the inventor finds that the apple peel cellulose has the problems of poor solubility, poor suspension stability and the like in the emulsion through a large number of experiments. In order to solve the problem, the inventor prepares nano apple peel cellulose on the basis of apple peel cellulose, has smaller particle size and larger specific surface area, and can form a space network structure in a system to be used as an emulsion stabilizer to stabilize an emulsion system.
The preparation method of the nano apple peel cellulose comprises the following steps:
s1, mixing apple peel cellulose according to the weight ratio of 1: (10-20) g/mL of H with the material-liquid ratio and the mass fraction of 50-70%2SO4Mixing the solutions, stirring and reacting at 50-60 ℃ for 30-60 min at the rotating speed of 300-500 r/min, and immediately stopping the reaction by using 5-10 times of water after the reaction is finished to obtain an apple peel fiber suspension;
s2, adding distilled water with the same volume into the apple peel cellulose suspension, centrifuging for 5-10 min at 2-5 ℃ of 8000-10000 r/min, pouring out the supernatant, repeating the operation for 3-4 times, removing sulfuric acid to obtain the lower-layer milky apple peel cellulose suspension, putting the apple peel cellulose suspension into a dialysis bag for dialysis until the pH value is 7, performing ultrasonic dispersion on the dialyzed suspension for 20-30 min, and performing ultrasonic power of 500-800W and freeze drying at-40 to-50 ℃ for 12-18 h to obtain the nano apple peel cellulose.
Furthermore, through a large number of experiments, the inventor discovers that the propylene glycol alginate and the nano apple peel cellulose are compounded to form the stabilizer, the stabilizer is stirred in water and is fully dispersed through high-pressure homogenization, a three-dimensional network structure formed by hydrogen bonding in a system can be obtained, the fat particles can be prevented from being reunited, insoluble particles (such as insoluble calcium salt, cocoa powder, denatured protein and the like) can be prevented from settling, and the emulsification stability and the suspension stability of the system are further improved.
Preferably, the stabilizer is prepared from propylene glycol alginate and nano apple peel cellulose in a mass ratio of (1-3): (1-3) mixing.
The invention has the advantages of
(1) The walnut beverage produced by the invention has good emulsification stability, unique taste and flavor and long shelf life, and has the effect of improving memory after long-term drinking.
(2) In the production process of the walnut beverage, the pure natural stabilizer is added, the apple peel nano-cellulose is prepared by utilizing the waste apple peel at low cost, and the apple peel nano-cellulose has hydrophilic and hydrophobic groups, can be quickly adsorbed to an oil-water interface to play a role in stabilizing emulsion, and can be used as a good natural emulsion stabilizer. Further aims to solve the problems of poor solubility, poor suspension stability and the like of the apple peel cellulose in the emulsion. The nanometer apple peel cellulose prepared by the inventor on the basis of the apple peel cellulose has smaller particle size and larger specific surface area, and can form a space network structure in a system to be used as an emulsion stabilizer to stabilize an emulsion system.
(3) The propylene glycol alginate and the nano apple peel cellulose are compounded to form a stabilizer, the stabilizer is stirred in water and is fully dispersed through high-pressure homogenization, a three-dimensional network structure formed in a system through hydrogen bond action can be obtained, fat particles can be prevented from being reunited, insoluble particles (such as insoluble calcium salt, cocoa powder, denatured protein and the like) are prevented from settling, and the emulsification stability and the suspension stability of the system are further improved.
(4) The walnut beverage provided by the invention has the obvious effect of improving memory after being drunk for a long time.
Detailed Description
In the examples, the sources of the raw materials are as follows:
walnut kernel: the origin, Changning county, Baoshan city, Yunnan.
Citric acid: a CAS; 77-92-9, food grade, and is purchased from nature biology group, Inc.
Apple peel: the origin is Shandong province, Taiwan city.
A dialysis bag: (10000)32mm, 3.3ML/CM material: regenerated cellulose, available from Shanghai Ji to Biochemical technology, Inc.
Propylene glycol alginate: a CAS; 9005-37-2, food grade, available from general Biotechnology GmbH of the full and informative science of Wuhan.
Example 1
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1 percent of white granulated sugar and 0.1 percent of stabilizer.
The stabilizer is apple peel cellulose.
The preparation method of the apple peel cellulose comprises the following steps:
s1, mixing the crushed apple peel powder according to the weight ratio of 1: mixing the material-liquid ratio of 10g/mL with 0.5mol/L HCl aqueous solution, heating in a water bath at 90 ℃ for 3h, filtering, washing the filter residue with distilled water to neutrality, and drying at 50 ℃ for 2h to obtain pectin-removed apple peel powder;
s2 mixing the pectin-removed apple powder in a ratio of 1: mixing the material-liquid ratio of 20 with 2mol/L NaOH aqueous solution, performing ultrasonic treatment at 70 deg.C under the ultrasonic power of 300W for 60min, collecting the filter residue, washing with distilled water for 3 times, and adding 10 vol% H according to the material-liquid ratio of 1:202O2Adjusting the pH of the aqueous solution to 11 by using 1mol/L NaOH aqueous solution, stirring and reacting at 30 ℃ for 30min at the rotating speed of 300r/min, filtering after the reaction is finished, washing filter residues to be neutral by using distilled water, washing impurities such as decolorant and the like by using 95% ethanol aqueous solution in volume fraction, and drying at 60 ℃ for 2h to obtain the apple peel cellulose.
Example 2
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1 percent of white granulated sugar and 0.1 percent of stabilizer.
The stabilizer is nano apple peel cellulose.
The preparation method of the nano apple peel cellulose comprises the following steps:
s1, mixing apple peel cellulose according to the weight ratio of 1:10 g/mL of H with the feed-liquid ratio and the mass fraction of 60%2SO4Mixing the aqueous solutions, stirring and reacting at 50 ℃ for 60min at the rotating speed of 500r/min, and immediately stopping the reaction by using 10 times of distilled water after the reaction is finished to obtain an apple peel fiber suspension;
s2 adding distilled water with the same volume into the apple peel cellulose suspension, centrifuging at 5 deg.C 8000r/min for 10min, pouring off the supernatant, repeating the above operation for 4 times, removing sulfuric acid to obtain a milky apple peel cellulose suspension, dialyzing in a dialysis bag until pH is 7, ultrasonically dispersing the dialyzed suspension for 20min at ultrasonic power of 500W at-40 deg.C for 12h to obtain nanometer apple peel cellulose.
Example 3
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1 percent of white granulated sugar and 0.1 percent of stabilizer.
The stabilizing agent is propylene glycol alginate.
Example 4
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1 percent of white granulated sugar and 0.1 percent of stabilizer.
The stabilizer is prepared from propylene glycol alginate and nano apple peel cellulose in a mass ratio of 1:1 are mixed.
The preparation method of the nano apple peel cellulose comprises the following steps:
s1, mixing apple peel cellulose according to the weight ratio of 1:10 g/mL of H with the feed-liquid ratio and the mass fraction of 60%2SO4Mixing the water solutions, stirring at 50 deg.C for reaction for 60min at 500r/min, and stopping reaction with 10 times of distilled waterObtaining apple peel fiber suspension;
s2 adding distilled water with the same volume into the apple peel cellulose suspension, centrifuging at 5 deg.C and 8000r/min for 10min, pouring out the supernatant, repeating the above operation for 4 times, removing sulfuric acid to obtain a milky apple peel cellulose suspension, dialyzing in a dialysis bag until pH is 7, ultrasonically dispersing the dialyzed suspension for 20min at ultrasonic power of 500W at-40 deg.C for 12h to obtain nanometer apple peel cellulose.
Testing the efficacy of improving memory: improving effect on memory acquisition disorder of mice
An experimental method; diving platform experiment
In the diving platform test, 40 male mice with the weight of 18-22 g are selected and randomly divided into a blank control group and 600mL/kg · bw, and two test object dose groups are 10 mice in each group. The test subjects were administered daily by gavage, and the test subjects were subjected to a jump training 30 days after continuous dosing. The animals are placed in a reaction box to adapt for 3min, 36V alternating current is immediately conducted, and the normal reaction of the animals is that the animals jump back to the insulating platform. Most animals may jump to the copper grid again or many times, and quickly jump back to the platform upon receiving an electric shock. After training once, the animals were placed on a platform in a reaction box, and the number of electric shocks received by each mouse (number of errors) within 5min was recorded as the learning achievement. And re-testing after 24h, and recording the number of the shocked animals, the latency of the first platform jump and the error times within 3 min.
The results show that: the walnut beverage prepared in example 4 is continuously taken orally by mice for 30 days, the average error times of the oral walnut beverage groups are less than that of the control group in the memory obtaining (training) process, and the difference is significant. The experimental result proves that the walnut beverage has the effect of improving the memory.
Comparative example 1
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar.
The food additive accounts for the following weight percentage of the walnut kernels: 1% of white granulated sugar.
Comparative example 2
A walnut beverage production method comprises the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1% NaOH aqueous solution and 0.3% citric acid aqueous solution according to volume ratio of 1:1 to prepare a peeling liquid, heating to 95 ℃, adding walnut kernels into the peeling liquid according to a material-to-liquid ratio of 1:10kg/L, soaking for 5min, taking out, washing with high pressure water, and peeling until the walnut kernels are completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: adding 15kg/L into 70 deg.C water, grinding with grinding wheel, filtering with 200 mesh stainless steel screen mesh to remove residue, and making into walnut slurry;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: adding 6g/L of the walnut milk into water at 70 ℃ to dissolve the walnut milk to prepare a food additive aqueous solution, and then mixing the food additive aqueous solution and the walnut milk according to the volume ratio of 1:1, mixing, uniformly stirring, and heating to 70 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 30MPa, and the pressure of the 2 nd time is 20 MPa;
s6 sterilization and filling: homogenizing, UHT sterilizing at 140 deg.C for 5 s, bottling at 85 deg.C, and sealing by vacuum can sealing machine to obtain walnut beverage.
The food additive comprises the following raw materials: white granulated sugar and a stabilizer.
The food additive accounts for the following weight percentage of the walnut kernels: 1 percent of white granulated sugar and 0.1 percent of stabilizer.
The stabilizer is cellulose sold in the market.
Test example 1
Determination of emulsion stability
The test method comprises the following steps:
25mL of each of the samples of examples 1 to 4 and comparative examples 1 to 2 was emulsified with a high speed homogenizer at 10000r/min for 1min and poured into a centrifuge cup, and centrifuged at 3000rpm for 30min, and then the total height of the emulsion and the height of the upper emulsion layer in the centrifuge cup were read to observe the change in the state of the emulsion.
Emulsion stability is formulated as:
emulsion stability (%) < 1- (height of separation/height of emulsion) × 100%
Table 1 emulsion stability test results
| Sample (I) | Emulsion stability(％) |
| Example 1 | 82.1 |
| Example 2 | 93.3 |
| Example 3 | 90.9 |
| Example 4 | 98.1 |
| Comparative example 1 | 50.2 |
| Comparative example 2 | 76.5 |
Comparing the test data of examples 1-3 and comparative example 1, it can be found that the addition of the stabilizer in the walnut beverage improves the emulsion stability of the walnut beverage. Further comparing the test data of examples 1-2, the stabilizer of example 2 employs nano apple peel cellulose, which further improves the emulsion stability performance because the nano apple peel cellulose has smaller particle size and larger specific surface area, and can form a space network structure in the system to serve as an emulsion stabilizer to stabilize the emulsion system.
Further, comparing examples 2 to 4, it can be found that, in example 4, the propylene glycol alginate and the nano apple peel cellulose are compounded to form the stabilizer, and the stabilizer is stirred in water and is fully dispersed through high-pressure homogenization, so that a three-dimensional network structure formed by hydrogen bonding in the system can be obtained, the fat particles can be prevented from being reunited, insoluble particles (such as insoluble calcium salt, cocoa powder, denatured protein and the like) can be prevented from settling, and the emulsion stability of the system can be further improved.
Test example 2:
sensory evaluation
20 experienced evaluators were selected to constitute an evaluation group, and examples 1 to 4 and comparative examples 1 to 2 were scored in terms of four aspects of taste, color, texture, flavor, etc., and sensory scores were defined as the sum of the scores of the respective indices. And calculating an average value according to the sensory scoring result of each evaluator, wherein 1 decimal is reserved in the result. When continuous samples are evaluated, the evaluator needs to rinse with warm water. Sensory evaluation criteria are shown in table 2.
TABLE 2 sensory evaluation criteria for walnut beverages
TABLE 3 sensory evaluation score
The stabilizer is added in the production process of the walnut beverage, so that the sensory quality of the walnut beverage is improved. The walnut beverage disclosed by the invention tastes; smooth and thick, proper consistency, no any particle irritation, moderate sweet taste and color; is milk white or dark brown, has uniform color and slight luster, and is in a tissue state; uniform state, no floccule or little fat floating, and good flavor; has the unique fragrance of walnut, harmonious and rich fragrance and long duration.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (9)
1. A production method of walnut beverage with memory improving function is characterized by comprising the following steps:
s1 selecting and pretreating;
s2 peeling and removing astringent taste;
s3 grinding into slurry;
s4 blending;
s5, homogenizing;
and S6, sterilizing and filling.
2. A production method of walnut beverage with memory improving function is characterized by comprising the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by using water;
s2 peeling and removing astringent taste: mixing 1-2% by mass of NaOH aqueous solution and 0.3-0.5% by mass of citric acid aqueous solution according to the volume ratio of (1-3): 1, mixing to prepare a peeling liquid, heating to 85-95 ℃, and mixing walnut kernels according to a material-liquid ratio of 1: (10-15) kg/L of the extract is added into a peeling liquid, dipping treatment is carried out for 5-10 min, and the extract is taken out and washed with water to peel;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: (10-15) kg/L of the walnut powder is added into water with the temperature of 60-80 ℃, ground and filtered by a screen to remove residues, so that walnut slurry is prepared for later use;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: (5-10) g/L of the walnut milk is added into water at 70-80 ℃ to be dissolved to prepare a food additive aqueous solution, and then the food additive aqueous solution and the walnut milk are mixed according to the volume ratio of (1-3): (1-3) mixing, uniformly stirring, heating to 70-80 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenization;
s6 sterilization and filling: and (5) homogenizing, sterilizing and filling to obtain the walnut beverage.
3. A production method of walnut beverage with memory improving function is characterized by comprising the following steps:
s1 material selection and pretreatment: selecting fresh walnut kernels which are free from insect damage, mildew, rot and deterioration and have full kernels, and cleaning the walnut kernels by running water;
s2 peeling and removing astringent taste: mixing 1-2% by mass of NaOH aqueous solution and 0.3-0.5% by mass of citric acid aqueous solution according to the volume ratio of (1-3): 1, mixing to prepare a peeling liquid, heating to 85-95 ℃, and mixing walnut kernels according to a material-liquid ratio of 1: (10-15) kg/L of the walnut kernel is added into the peeling liquid, the soaking treatment is carried out for 5-10 min, the walnut kernel is taken out and washed by water to be peeled until the walnut kernel is completely gray;
s3 grinding: the peeled and astringent-removed walnut kernels are mixed according to the material-liquid ratio of 1: (10-15) kg/L of the walnut powder is added into water with the temperature of 60-80 ℃, ground by a grinding wheel mill, filtered by a stainless steel screen mesh with 100-200 meshes and deslagged to prepare walnut slurry for later use;
s4 blending: mixing the food additive according to the ratio of material to liquid of 1: (5-10) g/L of the walnut milk is added into water at 70-80 ℃ to be dissolved to prepare a food additive aqueous solution, and then the food additive aqueous solution and the walnut milk are mixed according to the volume ratio of (1-3): (1-3) mixing, uniformly stirring, heating to 70-80 ℃ to prepare a walnut pulp mixed solution for later use;
s5 homogenizing: feeding the peach pulp mixed solution into a homogenizer for homogenizing for 2 times, wherein the pressure of the 1 st time is 20-30 MPa, and the pressure of the 2 nd time is 10-20 MPa;
s6 sterilization and filling: and (3) carrying out UHT sterilization after homogenizing, keeping the sterilization temperature at 110-150 ℃ for 5-10 seconds, then filling at 80-90 ℃, and carrying out edge rolling and sealing by using a vacuum can sealing machine to obtain the walnut beverage.
4. A production method of walnut drink with memory improving function according to any one of claims 1 to 3, characterized in that the food additive is composed of the following raw materials: white granulated sugar and a stabilizer.
5. The method for producing walnut beverage with memory improving function as claimed in claim 4, wherein the food additive comprises the following components by weight: 1-2% of white granulated sugar and 0.1-0.4% of stabilizer.
6. The method for producing walnut beverage with memory improving function according to claim 4, wherein the stabilizer is one or a mixture of two or more of propylene glycol alginate, apple peel cellulose and nano apple peel cellulose.
7. The production method of the walnut beverage with the function of improving memory as claimed in claim 6, wherein the preparation method of the apple peel cellulose comprises the following steps:
s1, mixing the crushed apple peel powder according to the weight ratio of 1: (10-20) mixing the material-liquid ratio of g/mL with 0.5-1 mol/L HCl aqueous solution, heating in a water bath at 85-95 ℃ for 1-4 h, carrying out suction filtration, washing filter residues with water to be neutral, and drying at 40-60 ℃ for 2-4 h to obtain pectin-removed apple peel powder;
s2 mixing the pectin-removed apple powder in a ratio of 1: (10-20) g/mL of material-liquid ratio is mixed with 1-2 mol/L of NaOH aqueous solution, ultrasonic treatment is carried out for 40-60 min at the temperature of 60-70 ℃ under the ultrasonic power of 300-500W, filter residue is taken, water is washed for 3-5 times, and H with the volume fraction of 10-20% is added according to the (10-20) g/mL of material-liquid ratio2O2And (3) adjusting the pH of the aqueous solution to 11-12 by using 1-2 mol/L NaOH aqueous solution, stirring and reacting at 25-35 ℃ for 30-60 min at the rotating speed of 300-500 r/min, filtering after the reaction is finished, washing filter residues to be neutral, washing impurities such as decolorant and the like by using 75-95% volume fraction ethanol aqueous solution, and drying at 60-70 ℃ for 2-4 h to obtain the apple peel cellulose.
8. The production method of the walnut beverage with the function of improving memory as claimed in claim 6, wherein the preparation method of the nano apple peel cellulose comprises the following steps:
s1, mixing apple peel cellulose according to the weight ratio of 1: (10-20) g/mL of H with the material-liquid ratio and the mass fraction of 50-70%2SO4Mixing the aqueous solutions, stirring and reacting at 50-60 ℃ for 30-60 min at the rotating speed of 300-500 r/min, and immediately terminating the reaction by using 5-10 times of distilled water after the reaction is finished to obtain an apple peel fiber suspension;
s2, adding water with the same volume into the apple peel cellulose suspension, centrifuging for 5-10 min at the temperature of 2-5 ℃ and the speed of 8000-10000 r/min, pouring out the supernatant, repeating the operation for 3-4 times, removing sulfuric acid to obtain the milky apple peel cellulose suspension at the lower layer, putting the apple peel cellulose suspension in a dialysis bag for dialysis until the pH value is 7, and performing ultrasonic dispersion on the dialyzed suspension for 20-30 min at the ultrasonic power of 500-800W and freeze drying for 12-18 h at the temperature of-40-50 ℃ to obtain the nano apple peel cellulose.
9. A walnut beverage with a function of improving memory, which is characterized by being prepared by the method of any one of claims 1 to 8.
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| CN114680669A (en) * | 2020-12-25 | 2022-07-01 | 九阳股份有限公司 | Control method of food processing machine |
| CN115590074A (en) * | 2022-10-25 | 2023-01-13 | 河南光头娃食品科技有限公司（Cn） | Walnut drink |
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