CN1125077A - instand walnut powder and its preparing method - Google Patents
instand walnut powder and its preparing method Download PDFInfo
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- CN1125077A CN1125077A CN95111444A CN95111444A CN1125077A CN 1125077 A CN1125077 A CN 1125077A CN 95111444 A CN95111444 A CN 95111444A CN 95111444 A CN95111444 A CN 95111444A CN 1125077 A CN1125077 A CN 1125077A
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- walnut
- granulated sugar
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Abstract
The present invention provides an instant drink powder using walnut kernel as main raw material and its preparation method. Said product richly contains a nutrient substance with the functions of tonifying brain and raising intelligence-cephalin and several other nutrient substances. ADVANTAGE-. The process raw material utilization ratio is high, nutrients can be completely retained and its keeping time is long.
Description
The present invention relates to a kind of beverage uses promptly towards instand walnut powder and preparation method thereof.It is made up of walnut kernel, white granulated sugar, soya bean, adopts walnut shell-breaking to get explained hereafter such as benevolence, peeling, rinsing, defibrination, homogeneous, drying, sieve powder and forms.
Promptly in the instant beverage raw material, is representative with the bean powder existing, and its Main Ingredients and Appearance is bean powder, white granulated sugar, and its objective is provides a kind of high protein beverage raw material, but its lacks brain tonics such as kephalin abundant in walnut, the nutriment of intelligence development.At present, to have with the natural materials walnut be the report that main material production has brain tonic, intelligence development nutrition health-care functions powder drink raw material to Shang Weijian.
It is the method that raw material is produced walnut emulsion body beverage with the walnut that " Food Science " 1993 the 7th phases " research of complete natural walnut beverage production system " (this article sees " food and machinery " the 2nd phase in 1993 simultaneously) disclose a kind of, the complete natural walnut milk beverage is made up of walnut, white granulated sugar, and its production technology is:
Walnut → broken shell → impurity elimination → peeling → rinsing → defibrination → separation → batching → homogeneous → can → sterilization → cooling → finished product.
Wherein, 0.4-0.8%NaOH solution is adopted in the walnut kernel peeling, 50-70 ℃ of soaking temperatures, and soak time 15-20 minutes, homogeneous divides secondary to carry out, pressure 30-40MPa.
The purpose of this technology is that to adopt the walnut with brain tonic, intelligence development be raw material, produces the beverage with nutrition health-care functions.Weak point is the beverage that this method is produced, and nutrition is single, and mouthfeel fragrance is poor, and liquid beverage inconvenience is transported and carried, and use occasion is restricted; The walnut kernel peeling, long soaking time in the alkaline solution of NaOH, because walnut kernel fat content height, fatty saponification is serious, and nutritive loss is many, and the time is long, and energy consumption is big; Behind the defibrination, separation is removed slag, and raw material availability is low: homogenizing method only is suitable for producing liquid beverage.
The object of the present invention is to provide a kind of use All Pure Nature material, the walnut that is called long-lived fruit is a raw material, production has brain tonic, intelligence development, comprehensive nutrition, mouthfeel are good, thick flavor, be convenient to transport and carry, be fit to that multiple occasion uses promptly towards the instant beverage raw material, and nutritive loss is few, the raw material availability height, energy consumption is low, the preparation method that emulsification is good.
Product of the present invention is made up of walnut kernel, white granulated sugar, soya bean, and its content is respectively: walnut kernel 40-55%, and white granulated sugar 40-55%, soya bean 3-8%, its each weight percentages of components summation is 100%.
The present invention realizes by the following method:
1, walnut shell-breaking is got benevolence, impurity elimination, walnut kernel peeling, rinsing;
2, soybean soaking;
3, the mixed water mill pulping A of walnut kernel after the rinsing and soaked soybean;
4, white granulated sugar is brewed into syrup B;
5, with after above-mentioned water mill slurry A and the syrup B mixing, mashing off, homogeneous place drying tower dry at last, and the sieve powder gets finished product.Aforementioned walnut kernel peeling is to be placed in the 1%NaOH+0.1% sodium pyrophosphate solution to soak 2-5 minutes 80-95 ℃ of solution temperatures; Homogenizing process divides to be finished for 2-4 times, and it is 20-50MPa that homogenization pressure increases progressively with the homogeneous number of times; Slurries are gone into the concentration 30-35% of tower drying, and temperature is 65-75 ℃ in 130-145 ℃ of the EATs of drying tower, tower, 70-75 ℃ of temperature of outgoing airs.
The inventive method also can realize like this: drying mode is taked spray-drying.
Walnut fat content height soaks peeling in alkaline solution, easily by saponification, the present invention shortens soak time by changing solution formula, reduces saponification, has kept nutrition.Simultaneously, because walnut fat content height, be difficult for other material effectively affine, easily layering behind the molten water, the present invention adopts pressure from high to low, repeatedly homogeneous, to its fragmentation, emulsification, make walnut meat powder and the abundant affinity of other component, products obtained therefrom instant capacity, good stability, place under field conditions (factors) after the dissolving 48 hours not stratified.In the oven dry, when EAT was high, fat was easily oxidized, when EAT hangs down, was difficult for oven dry, and moisture content is many, the short matter phase of influence.The present invention's process conditions can guarantee not make steatosis, can make water content reach the requirement of guaranteeing the quality again, and the products obtained therefrom moisture content has only 2-3%, has guaranteed product quality.
Be described further below in conjunction with drawings and Examples
Figure one is process chart of the present invention
Embodiment
1, instand walnut powder is made up of walnut kernel, white granulated sugar, soya bean, wherein: walnut kernel 55%, white granulated sugar 40%, soya bean 5%, itself and be 100%.
Preparation technology is as follows:
1) it is some to get the high-quality walnut, after broken shell (manually broken or face is broken) is got benevolence, removed impurity, place 80-95 ℃ 1%NaOH+0.1% sodium pyrophosphate solution to soak peeling in 3 minutes, pull back rinsing 15-20 minutes in clear water out, airing must clean no skin walnut kernel.
Below all with raw material be 100kg preparation.
2) by proportioning, get high-quality, cleaning soya bean 5kg, clean the back and soaked 3-5 hours.
3) get the cleaning that said procedure obtains by proportioning and do not have skin walnut kernel 55kg and aforementioned soaked soybean, join in the 195kg water, respectively with emery wheel mill, ultra-fine mill with its corase grind and fine grinding (water mill), the granularity after the fine grinding is not more than 200 orders, the about 250kg of former slip A.
4) get the 40kg white granulated sugar by proportioning, join in the 37kg water, boil the about 75kg of liquid syrup B.
5) above-mentioned raw materials is starched A, syrup B is fully mixed, in 3 minutes, be heated to and boil, be cooled to 80 ℃ then, again in high pressure homogenizer, under the pressure of 20MPa, homogeneous becomes the meal ball for the first time, again at 30MPa, under the 40MPa pressure, carry out for the second time, homogeneous for the third time, with wherein fat globule, the further broken emulsification of protein particulate, place spray drying tower dry again, slurries are gone into tower concentration 30-35%, 130-140 ℃ of EATs, temperature is 65-75 ℃ in the tower, and 70-75 ℃ of temperature of outgoing airs get instand walnut powder finished product 93kg (a small amount of loss is arranged in the processing).
According to the instand walnut powder that above-mentioned composition and method make, its heat energy and nutrient content are as follows:
Thick protein 13% crude fat 21.8%
Dietary fiber 0.8% calcium 0.23%
Iron 51PPM zinc 46PPM
Nicotinic acid 1.95mg/100g
Cephalin 8.6mg/100g
Lecithin 10.4mg/100g
2101 kilocalories/100g of heat energy
Moisture content 2.6%
Amino acid content:
ASP asparatate 0.79% THR threonine 0.31%
SER serine 0.44% GLU glutamic acid 1.6%
ALA alanine 0.34% LYS lysine 0.41%
TRP tryptophan 0.09% CYS cystine 0.09%
Amino acid summation 8.15% (herein all not listing)
These parameters is provided by Beijing nutrient source research institute.Wherein: during amino acid was measured, 1. tryptophan was measured with 4.2N NaOH hydrolysis;
2. handle with the performic oxidation method and measure cystine;
3. all the other amino acid are measured with 6N HCl hydrolysis.
Last column volume 50ml, diluted concentration 1220mg/50ml;
Physical characteristic: behind the molten water, leave standstill 48 hours, not stratified.
Embodiment 2:
Instand walnut powder is made up of walnut kernel, white granulated sugar, soya bean, and wherein walnut kernel 40%, white granulated sugar 55%, and soya bean 5%, summation is 100%.
Preparation technology parameter operating procedure and use equipment are got walnut kernel 40kg by proportioning, white granulated sugar 55kg, soya bean 5kg with in embodiment 1 preparation.Get instand walnut powder finished product 94.5kg at last.
Its heat energy and nutritive index:
Crude protein 13.5% crude fat 20.9%
Kephalin 8.2mg/100g lecithin 9.6mg/100g
2180 kilocalories/100g of heat energy total amino acid content 7.91%
Other index and embodiment 1 are approaching.
Embodiment 3:
Instand walnut powder is made up of walnut kernel, white granulated sugar, soya bean, and wherein walnut kernel 47%, white granulated sugar 45%, soya bean 8%.
Preparation technology parameter, operating procedure and use equipment are with embodiment 1, and the each component consumption is respectively by proportioning: walnut kernel 47kg, white granulated sugar 45kg, soya bean 8kg.Get instand walnut powder finished product 93.6kg at last.
Its heat energy and nutritive index are:
Thick protein 14.1% crude fat 21.6%
Kephalin 84mg/100g lecithin 10.1mg/100g
2140 kilocalories/100g of total amino acid content 8.13 heat energy
Other index and embodiment 1 are approaching.
Embodiment 4:
Instand walnut powder is made up of walnut kernel, white granulated sugar, soya bean, wherein: walnut kernel 48%, white granulated sugar 49%, soya bean 3%.
Preparation technology parameter, operating procedure and use equipment are respectively by proportioning with embodiment 1. each amounts of components: walnut kernel 48kg, white granulated sugar 49kg, soya bean 3kg.Get instand walnut powder finished product 93.5kg at last.
Its heat energy and nutritive index are as follows:
Crude protein 12.5% crude fat 21.7%
Brain phosphorus is joined 8.4mg/100g lecithin 10.2mg/100g
2098 kilocalories/100g of total amino acid content 8.14% heat energy
Other index is approaching with embodiment 1.
Embodiment 5:
Instand walnut powder, form by walnut kernel, white granulated sugar, soya bean, its component, operating procedure, use equipment are with embodiment 1, in the technological parameter: walnut kernel soak time 5 minutes in the 1%NaOH+0.1% sodium pyrophosphate, homogeneous divides and carries out for 2 times, pressure is respectively 30MPa, 50MPa, and other technological parameter is with embodiment 1.Get instand walnut powder 92.5kg at last.Other nutritive index and embodiment 1 are approaching, moisture content 2.8%.
Embodiment 6:
Instand walnut powder, form by walnut kernel, white granulated sugar, soya bean, its component, operating procedure, use equipment are with embodiment 1, in the technological parameter, walnut kernel soak time 2 minutes in the 1%NaOH+0.1% sodium pyrophosphate solution, homogeneous divides and carries out for 4 times, and pressure is respectively 20MPa, 30MPa, 40MPa, 50MPa, and other technological parameter is with embodiment 1.Get instand walnut powder 93.7kg at last, its nutrition indication and embodiment 1 are approaching.Moisture content 2.6%.
Among the present invention, the homogeneous number of times is many more, and emulsifying effectiveness is good more, and the affinity of walnut kernel and other component is high more.Walnut kernel is soak time length in the NaOH+ charred phosphorus sodium is molten, the clean level of decision peeling, but soak time lengthening, and fat is serious more by saponification in the walnut.
The present invention compared with prior art has following advantage:
1, product instand walnut powder dissolubility of the present invention is good, and the beverage of preparation is at natural bar Place under the part 48 hours not stratified, aromatic flavour, is rich in brain tonic, benefit at delicate mouthfeel The nutriment cephalin of intelligence and abundant unrighted acid, protein and a large amount of B Family vitamin, vitamin E and calcium, it is nutritious, and suitable nutritive value is being provided Under the condition, the cost ratio of walnut powder and egg, milk is 1: 2.5: 1.25.
2, walnut powder is compared with liquid beverage, and volume is little, and is in light weight, be convenient to the transportation and Carry, be fit to multiple occasion and use.
3, the inventive method products obtained therefrom, water content is low, only has 2-3%, guarantees the quality Phase is long, has successfully solved fat content height asking at shelf-life in summer weak point in the walnut Topic.
4, raw material availability height of the present invention reaches more than 95%, existing Walnut Milk production In, raw material availability only has 40-50%.
5, walnut peeling time of the present invention short, in the walnut fatty saponification few, nutritive loss Little, and less energy consumption, rinsing is easy.
Claims (3)
1, a kind of instand walnut powder is characterized in that: it is made up of walnut kernel, white granulated sugar, soya bean, and its component (weight) percentage is: 40-55%, and white granulated sugar 40-55%, soya bean 3-8%, each component percentage by weight sum is 100%.
2, the preparation method of instand walnut powder as claimed in claim 1 is:
1) walnut shell-breaking is got benevolence, impurity elimination, peeling, rinsing;
2) soybean soaking;
3) walnut kernel after the rinsing and soaked soybean water mill pulping A;
4) white granulated sugar is brewed into syrup B;
5) with aforementioned water mill slurry A and syrup B mixed after, mashing off, homogeneous places at last that drying tower is dry, the sieve powder gets finished product;
It is characterized in that: walnut kernel peeling liquid is the 1%NaOH+0.1% sodium pyrophosphate solution, 80-95 ℃ of peeling temperature, 2-5 minutes time; Homogeneous divides and carries out for 2-4 times, and homogenization pressure increases progressively with the homogeneous number of times, is 20-50MPa; Slurries are gone into the concentration 30-35% of tower drying, and temperature is 65-75 ℃ in 130-145 ℃ of the EATs of drying tower, tower, 70-75 ℃ of temperature of outgoing airs.
3, instand walnut powder, preparation method thereof as claimed in claim 2 is characterized in that: drying mode is a spray-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111444A CN1050506C (en) | 1995-07-24 | 1995-07-24 | Instand walnut powder and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95111444A CN1050506C (en) | 1995-07-24 | 1995-07-24 | Instand walnut powder and its preparing method |
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| Publication Number | Publication Date |
|---|---|
| CN1125077A true CN1125077A (en) | 1996-06-26 |
| CN1050506C CN1050506C (en) | 2000-03-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN95111444A Expired - Fee Related CN1050506C (en) | 1995-07-24 | 1995-07-24 | Instand walnut powder and its preparing method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599564A (en) * | 2012-03-23 | 2012-07-25 | 江南大学 | Preparation method of peanut/walnut powder |
| CN103404762A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Plant protein nutrient vermicelli and preparation method thereof |
| CN105379919A (en) * | 2015-12-17 | 2016-03-09 | 三门峡职业技术学院 | Instant walnut coffee |
| WO2017023341A1 (en) * | 2015-08-03 | 2017-02-09 | Intercontinental Great Brands Llc | Fat-based powdered compositions and methods of making thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1020174C (en) * | 1991-07-16 | 1993-03-24 | 马正懿 | Carbon fiber far infrared thermal source wire |
| CN1028716C (en) * | 1992-01-30 | 1995-06-07 | 广西壮族自治区药物研究所 | Production method of complete natural walnut milk |
-
1995
- 1995-07-24 CN CN95111444A patent/CN1050506C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599564A (en) * | 2012-03-23 | 2012-07-25 | 江南大学 | Preparation method of peanut/walnut powder |
| CN102599564B (en) * | 2012-03-23 | 2013-08-21 | 江南大学 | Preparation method of peanut/walnut powder |
| CN103404762A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Plant protein nutrient vermicelli and preparation method thereof |
| WO2017023341A1 (en) * | 2015-08-03 | 2017-02-09 | Intercontinental Great Brands Llc | Fat-based powdered compositions and methods of making thereof |
| CN105379919A (en) * | 2015-12-17 | 2016-03-09 | 三门峡职业技术学院 | Instant walnut coffee |
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| Publication number | Publication date |
|---|---|
| CN1050506C (en) | 2000-03-22 |
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