CN112704211A - Method for preparing low-fat walnut sauce by ball milling - Google Patents

Method for preparing low-fat walnut sauce by ball milling Download PDF

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CN112704211A
CN112704211A CN202011630788.6A CN202011630788A CN112704211A CN 112704211 A CN112704211 A CN 112704211A CN 202011630788 A CN202011630788 A CN 202011630788A CN 112704211 A CN112704211 A CN 112704211A
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walnut
fat
wax
linoleic acid
paste
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CN112704211B (en
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胡昊
江楠
王忠琨
木其尔
苏洪辰
耿梦洁
杜林笑
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Huazhong Agricultural University
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Huazhong Agricultural University
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Abstract

The invention discloses a method for preparing low-fat walnut sauce by ball milling, which comprises the following steps of carrying out ultrasonic treatment on conjugated linoleic acid glyceride and wax to form a conjugated linoleic acid glyceride-wax high-viscosity oil phase, mixing the walnut meal, the conjugated linoleic acid glyceride-wax high-viscosity oil phase and a composite hydrogel fat substitute according to the ratio of 1: (1.3-1.9) and (0.2-0.4), adding glucose oxidase, then loading into a vibration mixing ball mill for homogenization treatment, fully mixing the walnut meal, the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax and the composite hydrogel fat substitute, reacting to form low-fat walnut sauce, and finally canning, exhausting, sealing and sterilizing the low-fat walnut sauce to obtain the finished product. The grinding method is simple, the quality of the prepared product is greatly improved, and the problems of resource waste of walnut dregs, high fat content of walnut paste, poor product stability, complex operation of the preparation process, single production process and high cost of the existing walnut paste are solved.

Description

Method for preparing low-fat walnut sauce by ball milling
Technical Field
The invention belongs to the technical field of food engineering, particularly relates to a deep processing method of nuts, and particularly relates to a method for preparing low-fat walnut sauce by ball milling.
Background
The walnut is a unique resource industry in China, and the annual walnut yield is 36.5 ten thousand tons. The walnut is comprehensive and rich in nutrition, contains calcium, phosphorus, iron, carotene, bornurine, riboflavin, nicotinic acid and the like besides carbohydrate such as protein and the like, and has excellent effects of improving eyesight and strengthening brain, growing and developing human bodies, strengthening physique and preventing diseases when being eaten frequently, so that the walnut is favored by people. In recent years, a plurality of excellent new varieties are cultivated in China, a plurality of economic indexes reach the international excellent variety level, the yield and the quality of the walnuts in China are remarkably improved, and the method has important practical significance for accelerating the deep processing of the walnuts.
CN106418407A discloses a walnut sauce preparation process, which comprises the following steps: 1) selecting walnut kernels with inner seed coats; 2) rinsing the walnut kernels with clear water for 3 times; 3) baking the walnut kernels at 72 +/-5 ℃ for 40 minutes, and turning over the walnut kernels every 10 minutes to heat the walnut kernels uniformly; 4) taking out the walnut kernels and cooling to room temperature; 5) coarsely grinding the walnut kernels into uniform paste by a 24000 +/-1000-revolution grinder; 6) grinding with colloid mill for three times; 7) pasteurizing, and carrying out water bath at 62-65 ℃ for 30 minutes; 8) cooling and aseptic filling.
CN102771843A discloses a method for producing walnut sauce by dry milling, which comprises the following steps: 1) pretreatment: roasting the raw sesame and the peanuts for later use; 2) peeling walnuts: putting the hulled walnuts to be hulled into a boiling sodium hydroxide solution, wherein the walnut needs to be submerged in the sodium hydroxide solution, heating the sodium hydroxide solution to over 90 ℃, keeping for about 3 minutes, turning over the walnut for several times, and then fishing out the hulled walnuts and soaking the hulled walnuts in clear water; 3) rinsing: rinsing mainly comprises washing off residual sodium hydroxide solution on the walnuts, firstly washing with clear water, then soaking the walnuts in clear water for about 1 hour, and then fishing out and draining for later use; 4) baking: putting the drained walnuts into an oven at the temperature of 130 +/-5 ℃, baking for 3-3.5 hours, turning the walnuts in the baking tray at least once until the surfaces of the walnuts are glossy, the interiors of the walnut kernels are slightly burnt yellow, and the baking fragrance of the walnuts is given out, finishing baking, and putting the walnuts on a conveyor belt for quick cooling for later use; 5) crushing: crushing the walnuts into small particles with the particle fineness within 0.8cm by using a pulp crusher; 6) coarse grinding: mixing the crushed roasted walnuts, the roasted peanuts and the roasted sesame according to the proportion, and pouring the mixture into a grinder rotating at 2000 rpm, wherein the ground particle size is 60-100 meshes; 7) cooling and stirring, namely allowing the walnut sauce after coarse grinding to flow into a blending cylinder, adding the rest auxiliary materials, and uniformly blending the materials through a stirrer to preliminarily form the walnut sauce; 8) fine grinding: pouring the walnut sauce into a refiner rotating at 2500-3500 rpm, and further grinding the walnut sauce by a grinding disc rotating at high speed to obtain particles with the thickness of about 100 meshes; 9) and cooling: pouring the walnut paste into a cooling machine, and cooling to 60-70 ℃; 10) vacuum degassing: in order to maintain the nutrition and the flavor of the walnut sauce, degassing and sterilizing are carried out by adopting a vacuum concentration method so as to avoid oxidation and browning during the storage of the walnut sauce and improve the quality of the walnut sauce, the temperature during vacuum concentration is 60-70 ℃, and 0.08-0.09 MPa, and the temperature is reduced for the second time so that the temperature before bottling is reduced to below 55 ℃; 11) packaging: filling by adopting a sterile container; 12) standing, labeling and coding: labeling and coding the surface of the packaged walnut sauce container, and finally boxing and warehousing.
The search shows that the existing walnut sauce preparation process has the following problems: (1) the adopted raw materials are whole walnut kernels, the prepared walnut paste has high fat content of about 70 percent, and the eating of high fat can generate adverse effect on human health; (2) the adopted raw materials need to be subjected to the processes of screening, peeling and the like, the operation is complex, the time consumption is long, chemical reagent residues are easy to remain after alkali liquor peeling, and flavor substances of walnuts are easy to reduce after baking peeling; (3) the stability of the walnut sauce finished product is poor, and the problems of surface oil separation, bottom solidification and the like are easily caused in the standing process, so that the quality of the product is reduced, and the commodity value is reduced; (4) grinding twice by using a grinding wheel mill and a colloid film, wherein the grinding period is long, diamond particles and chemical adhesives in the grinding wheel can be mixed into the walnut paste by the grinding wheel mill, the health safety potential can be generated, the grinding wheel and the grinding disc are not easy to clean, the grinding wheel disc is quickly worn, the walnut kernel can not be completely ground, and the nutrition loss is caused by separation of sauce materials and residues; the colloid mill does centrifugal motion, the flow rate of the colloid mill is not constant, and the rotor and the material are subjected to high-speed friction, so that large heat is easily generated, the processed material is denatured, the outer surface of the colloid mill is easily abraded, the thinning effect of the walnut sauce is obviously reduced after abrasion, and the taste is influenced.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide the walnut sauce with innovative process and high product quality so as to solve the problems of high fat content, poor product stability, complex raw material preparation process operation, single production process and high cost of the existing walnut sauce.
In order to achieve the technical purpose, the inventor combines the previous nut deep processing research experience and researches through a large number of experiments, and finally takes walnut meal which is a main byproduct in the walnut oil industry as a raw material, takes a high-viscosity oil phase of 'conjugated linoleic acid glyceride-wax' as a fat-reducing supplement, takes a composite hydrogel fat substitute as an emulsifier and a stabilizer, takes a walnut green husk water extract as an antioxidant, takes glucose oxidase as a deoxidizer and a bacteriostatic agent, and enhances the gel strength, so that the following technical scheme is obtained:
a method for preparing low-fat walnut sauce by ball milling comprises the following steps: mixing walnut meal, high-viscosity oil phase of conjugated linoleic acid glyceride-wax and composite hydrogel fat substitute according to the weight ratio of 1: (1.3-1.9) mixing the components in the mass ratio of (0.2-0.4), adding glucose oxidase to enable the mass fraction of the glucose oxidase to reach 0.01-0.50% (preferably 0.01-0.03%), then loading the mixture into a ball mill for homogenization treatment, fully mixing the walnut meal, the high-viscosity oil phase of conjugated linoleic acid glyceride-wax, the composite hydrogel fat substitute and the glucose oxidase uniformly, reacting to form low-fat walnut paste, finally canning the low-fat walnut paste, exhausting gas, sealing the can and sterilizing to obtain a finished product;
the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax is prepared by performing ultrasonic treatment on 99.90-99.99% of conjugated linoleic acid glyceride and 0.01-0.10% of wax;
the composite hydrogel fat substitute is prepared by the following method: dissolving xanthan gum and sodium alginate or locust bean gum or konjac glucomannan in an antioxidant extract of walnut green peel which is preheated to 83-87 ℃ and has the concentration of 0.20-50 mg/L to ensure that the mass fraction of the xanthan gum reaches 0.10-0.80 percent and the mass fraction of the sodium alginate or locust bean gum or konjac glucomannan reaches 0.10-0.80 percent, then preserving heat, stirring at the rotating speed of 800-1500 r/min for 1.2-1.6 h, taking out, standing and cooling to room temperature to form the composite hydrogel fat substitute.
It should be noted that the low-fat walnut paste produced by using the oscillating mixing ball milling technology has the following advantages: (1) the walnut seed paste can adapt to various materials, walnut meal, high-viscosity oil phase of 'conjugated linoleic acid glyceride-wax' and composite water fat substitute can be fully ground in the ball milling process, and the paste is uniform and good in spreadability; (2) the fineness of the low-fat walnut paste is easy to adjust: the material granularity of the walnut sauce can be adjusted by changing the frequency and time of the ball milling process, and the interior of the ball mill does not need lubricating parts, so that the whole ball mill can achieve more ideal operating conditions, and the walnut sauce after ball milling can achieve the rheological and texture characteristics similar to those of the walnut sauce sold in the market; (3) the method is suitable for working under various conditions, can be used for dry production and wet production, and can ensure that the conjugated linoleic acid glyceride-wax high-viscosity oil phase, the composite water fat substitute and the solid powder walnut meal are fully and uniformly mixed, and the dry grinding process can be combined together and carried out simultaneously; (4) the ball mill is provided with a good sealing device to prevent the paste from flowing and flying in the ball milling process.
Further preferably, the method for preparing the low-fat walnut paste by ball milling is as described above, wherein the mass ratio of the walnut dregs, the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax and the composite hydrogel fat substitute is 1: (1.5 to 1.6) and (0.2 to 0.3).
Further preferably, the method for preparing a low fat walnut paste by ball milling as described above, wherein the wax used is selected from any one or more of the following: beeswax, candelilla wax, sugar cane wax, palm wax, and rice bran wax.
Further preferably, the method for preparing the low-fat walnut paste by ball milling is as described above, wherein the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax is prepared by the following method: mixing the conjugated linoleic acid glyceride with wax which is in a molten state at 85-95 ℃ to enable the wax content to reach 0.01% -0.10%, then carrying out ultrasonic treatment, wherein the ultrasonic power is 100-600W (preferably 200-300W), the ultrasonic time is 1-30 s (preferably 1-3 s), then placing the mixture in a magnetic stirring water bath kettle with the constant temperature of 85-95 ℃ and the rotating speed of 800-1500 r/min, preserving heat, stirring and mixing uniformly for 10-20 min, standing and cooling to room temperature to form the conjugated linoleic acid glyceride-wax high-viscosity oil phase.
Still further preferably, the method for preparing a low-fat walnut paste by ball milling as described above, wherein the "conjugated linoleic acid glyceride-wax" high viscosity oil phase is prepared by subjecting 99.95% -99.98% of conjugated linoleic acid glyceride and 0.02% -0.05% of wax to ultrasonic treatment.
Further preferably, the method for preparing the low-fat walnut paste by ball milling as described above, wherein the walnut green husk antioxidant extract is prepared by the following method: taking walnut green seedcase as a raw material, taking an ethanol solution with the volume fraction of 28% -32% as an extraction solvent, leaching the walnut green seedcase in a water bath at 45-65 ℃ for 1-1.5 h at the material-liquid ratio of 1: 10-50, and freeze-drying the leaching solution to obtain the walnut green seedcase antioxidant extract.
Further preferably, the method for preparing low-fat walnut paste by ball milling as described above, wherein the composite hydrogel fat substitute is prepared by the following method: dissolving xanthan gum and sodium alginate or locust bean gum or konjac glucomannan in an antioxidant extract of walnut green peel, which is preheated to 83-87 ℃ and has a concentration of 0.20-0.40 mg/L, so that the mass fraction of the xanthan gum reaches 0.20-0.40% and the mass fraction of the sodium alginate or locust bean gum or konjac glucomannan reaches 0.20-0.40%, then preserving heat, stirring at a rotating speed of 800-1500 r/min for 1.2-1.6 h, taking out, standing and cooling to room temperature to form the composite hydrogel fat substitute.
Further preferably, the method for preparing the low-fat walnut paste by ball milling is as described above, wherein the ball mill is an oscillating mixing ball mill, the diameter of steel balls of the oscillating mixing ball mill is 18-22 mm during homogenization treatment, the weight ratio of ball materials is (2.7-3.3): 1, the frequency of the oscillating mixing ball mill is 22-28 Hz, and the time is 4-8 min.
Compared with the prior art, the method for preparing the low-fat walnut sauce by ball milling has the following advantages and remarkable progress:
(1) the oscillating mixing ball mill used in the invention combines the coarse grinding and the fine grinding together for simultaneous operation, thereby saving the process steps, simultaneously improving the economic benefit, and the low-fat walnut sauce after ball milling has the rheological and texture characteristics similar to the walnut sauce sold in the market.
(2) The walnut meal is a main byproduct in the walnut oil industry, and except that a small amount of walnut meal is applied to the feed industry, most of the walnut meal has low use efficiency and is even wasted.
(3) The conjugated linoleic acid glyceride (CLA) in the high-viscosity oil phase of the low-fat walnut sauce, namely the conjugated linoleic acid glyceride-wax, is a new resource edible oil, not only supplements the defect of insufficient oil in the product, but also participates in weight-losing activities in normal physiological metabolism of a human body, in fat metabolism, PPAR (peroxisome proliferator-activated receptor) serves as a key transcription factor, and the conjugated linoleic acid glyceride serves as a ligand of the PPAR to influence the fat metabolism through the PPAR. After a human body takes the conjugated linoleic acid glyceride, the PPAR can send out a signal of hunger or energy consumption of the human body from the gene level, and from the third day, mitochondria in liver cells and fat cells are promoted to secrete lipase to start beta b to oxidize and decompose fat, so as to generate energy, realize nutrition redistribution, change subcutaneous fat, visceral fat, blood fat and intestinal fat into lean meat, and reduce the body fat ratio of the human body, thereby achieving the purpose of losing weight.
(4) The low-fat walnut sauce is added with Glucose Oxidase (GOD), so that the low-fat walnut sauce has the advantages of mild use conditions, specificity, high efficiency, low price, small required addition amount and the like, other substances are not easily affected, and the glucose oxidase can remove oxygen in foods and containers, so that the foods are effectively prevented from going bad. In addition, the composite hydrogel fat substitute contains a certain amount of reducing sugar such as glucose, the glucose oxidase can play a role in keeping the low-fat walnut sauce fresh, can inhibit the decomposition of the reducing sugar and the Maillard reaction, and can promote protein crosslinking, improve the gel property, increase the gel strength and improve the mouthfeel.
(5) The high-viscosity oil phase of the conjugated linoleic acid glyceride-wax adopts food-grade plant wax, and the conjugated linoleic acid glyceride and the food-grade plant wax are subjected to ultrasonic treatment to construct a high-viscosity oil phase with low saturation and zero trans fatty acid, so that the high-viscosity oil phase can form an oleogel with solid/semi-solid fat rheological characteristics, can be used as a new strategy for replacing the traditional fat, and can be used as a carrier for conveying and controlling release of functional active factors, so that the health risk factors are reduced on the basis of meeting the requirements of the food industry, and the functions and the nutrition are improved.
(6) The composite hydrogel fat substitute is prepared by compounding xanthan gum with sodium alginate or locust bean gum or konjac glucomannan, the low-fat walnut paste structure and rheological index prepared by adopting the compounded fat substitute are improved after the sodium alginate, the locust bean gum, the konjac glucomannan and the xanthan gum which are independently used as the fat substitute do not reach ideal texture and rheological property, the cost of the xanthan gum is relatively low, and the hydrocolloid dissolved in the solution has good rheological property, so that the cost of independently using the sodium alginate, the locust bean gum and the konjac glucomannan as the fat substitute is reduced, the mechanical strength of the composite hydrogel fat substitute is enhanced, and the addition amount of polysaccharide can be reduced while the effect of replacing fat is ensured. In addition, the composite hydrogel fat substitute further reduces the heat of the product, plays the roles of an emulsifier and a stabilizer, prevents the problems of surface oil separation, bottom solidification and the like of the paste, and obviously improves the quality of the low-fat walnut paste product produced by adding the fat substitute.
(7) The solution in the composite hydrogel fat substitute adopts a walnut green husk water extract, the walnut green husk extract has strong antioxidant activity, the stability of the antioxidant performance of the low-fat walnut paste is enhanced, the walnut green husk is mostly thrown away as waste in walnut production, the environmental pollution and the great waste of resources are caused, and the economic value of the walnut green husk extract can be improved as an antioxidant substance in the walnut paste. In addition, the polyphenol substances in the walnut green husks can interact with protein and polysaccharide substances in the low-fat walnut paste, so that the texture and rheological properties of the low-fat walnut paste are improved, and the low-fat walnut paste has good plasticity and spreadability.
(8) The functional characteristics of the high-viscosity oil phase, such as solubility, interface, emulsification, foaming, gel characteristics and the like, of the high-viscosity oil phase are improved through high-field intensity ultrasonic energy, the ultrasonic cavitation effect enables the instability and the fluidity of a liquid interface to be improved, the production efficiency is high, the energy consumption is low, and the method is an effective emulsification method.
Drawings
FIG. 1 is a flow chart of a conventional preparation process of walnut paste;
FIG. 2 is a flow chart of a process for preparing low-fat walnut paste by ball milling according to the present invention;
FIG. 3 is a graph showing the apparent viscosity measurement of walnut paste;
FIG. 4 is a graph showing the viscoelasticity measurement of walnut paste.
Detailed Description
The following are examples and effect test examples of the present invention, and further describe the technical solutions and technical effects of the present invention, but the scope of the present invention is not limited to these examples. All changes, modifications and equivalents that do not depart from the spirit of the invention are intended to be included within the scope thereof.
In addition, the specific technical operation steps or conditions not indicated in the examples are performed according to the technical or conditions described in the general literature in the field or according to the product specification. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1: preparation of high viscosity oil phase of conjugated linoleic acid glyceride-wax
Weighing a certain amount of CLA oil (conjugated linoleic acid glyceride) and beeswax which is in a molten state at 90 ℃, mixing the CLA oil and the beeswax to enable the mass fraction of the beeswax to reach 0.02%, carrying out ultrasonic treatment, setting ultrasonic parameters to be 200w for 2s, taking out the mixture, placing the mixture in a magnetic stirring water bath kettle with the constant temperature of 90 ℃ and the rotating speed of 1000r/min, preserving heat, stirring and uniformly mixing for 15min, standing and cooling to the room temperature of 25 ℃ to form a high-viscosity oil phase of conjugated linoleic acid glyceride-wax.
Example 2: preparation of high viscosity oil phase of conjugated linoleic acid glyceride-wax
Weighing a certain amount of CLA oil (conjugated linoleic acid glyceride) and candelilla wax which is in a molten state at 90 ℃ to be mixed to enable the mass fraction of the candelilla wax to reach 0.02%, carrying out ultrasonic treatment, setting ultrasonic parameters to be 200w and time to be 2s, taking out the candelilla wax, placing the candelilla wax in a magnetic stirring water bath kettle with the constant temperature of 90 ℃ and the rotating speed of 1000r/min, preserving heat, stirring and uniformly mixing for 15min, standing and cooling to room temperature of 25 ℃ to form a high-viscosity oil phase of conjugated linoleic acid glyceride-wax.
Example 3: preparation of high viscosity oil phase of conjugated linoleic acid glyceride-wax
Weighing a certain amount of CLA oil (conjugated linoleic acid glyceride) and sugarcane wax which is in a molten state at 85 ℃, mixing the CLA oil and the sugarcane wax to enable the mass fraction of the sugarcane wax to reach 0.02%, carrying out ultrasonic treatment, setting ultrasonic parameters to be 200w and time to be 2s, taking out the mixture, placing the mixture in a magnetic stirring water bath kettle with constant temperature of 85 ℃ and rotation speed of 1000r/min, preserving heat, stirring and uniformly mixing for 15min, standing and cooling to room temperature of 25 ℃ to form a high-viscosity oil phase of conjugated linoleic acid glyceride-wax.
Example 4: preparation of high viscosity oil phase of conjugated linoleic acid glyceride-wax
Weighing a certain amount of CLA oil (conjugated linoleic acid glyceride) and carnauba wax which is in a molten state at 90 ℃ to be mixed to enable the mass fraction of the carnauba wax to reach 0.02%, carrying out ultrasonic treatment, setting ultrasonic parameters to be 200w for 2s, taking out, placing in a magnetic stirring water bath kettle with the constant temperature of 90 ℃ and the rotating speed of 1000r/min, preserving heat, stirring and uniformly mixing for 15min, standing and cooling to the room temperature of 25 ℃ to form the high-viscosity oil phase of the conjugated linoleic acid glyceride-carnauba wax.
Example 5: preparation of high viscosity oil phase of conjugated linoleic acid glyceride-wax
Weighing a certain amount of CLA oil (conjugated linoleic acid glyceride) and rice bran wax which is in a molten state at 90 ℃ to be mixed to enable the mass fraction of the rice bran wax to reach 0.02%, carrying out ultrasonic treatment, setting ultrasonic parameters to be 200w for 2s, taking out the rice bran wax, placing the rice bran wax in a magnetic stirring water bath kettle with the constant temperature of 90 ℃ and the rotating speed of 1000r/min, preserving heat, stirring and uniformly mixing for 15min, standing and cooling to the room temperature of 25 ℃ to form a high-viscosity oil phase of the conjugated linoleic acid glyceride-wax.
Example 6: preparation of composite hydrogel fat substitute
Weighing a certain amount of XG (xanthan gum) and ALG (sodium alginate), dissolving the XG and the ALG in a mass ratio of 1: 1 into a walnut green seedcase water extract which is preheated to 85 ℃ and has a mass fraction of 0.3mg/L, and enabling the mass fraction of the composite hydrogel fat substitute to reach 0.4%, namely XG: ALG is 0.2%: 0.2 percent of the total fatty acid ester, sealing the opening, placing the opening in a magnetic stirring water bath kettle with the constant temperature of 85 ℃ and the rotating speed of 1000r/min, stirring the mixture for 1.5 hours, taking the mixture out, standing and cooling the mixture to the room temperature of 25 ℃ to form the composite hydrogel fat substitute.
Example 7: preparation of composite hydrogel fat substitute
Weighing a certain amount of XG (xanthan gum) and LBG (locust bean gum), dissolving the XG and the LBG in a mass ratio of 1: 1 into a walnut green husk water extract which is preheated to 85 ℃ and has a mass fraction of 0.3mg/L, and enabling the mass fraction of the composite hydrogel fat substitute to reach 0.4%, namely XG: LBG (0.2%: 0.2 percent of the total fatty acid ester, sealing the opening, placing the opening in a magnetic stirring water bath kettle with the constant temperature of 85 ℃ and the rotating speed of 1000r/min, stirring the mixture for 1.5 hours, taking the mixture out, standing and cooling the mixture to the room temperature of 25 ℃ to form the composite hydrogel fat substitute.
Example 8: preparation of composite hydrogel fat substitute
Weighing a certain amount of XG (xanthan gum) and KGM (konjac glucomannan), dissolving the XG and the KGM in a walnut green husk water extract which is preheated to 85 ℃ and has a mass fraction of 0.03mg/L according to a mass ratio of 1: 1, so that the mass fraction of the composite hydrogel fat substitute reaches 0.4%, namely XG: KGM is 0.2%: 0.2 percent of the total fatty acid ester, sealing the opening, placing the opening in a magnetic stirring water bath kettle with the constant temperature of 85 ℃ and the rotating speed of 1000r/min, stirring the mixture for 1.5 hours, taking the mixture out, standing and cooling the mixture to the room temperature of 25 ℃ to form the composite hydrogel fat substitute.
Example 9: preparation method of low-fat walnut sauce
According to the formula of table 1, a "CLA-wax" high viscosity oil phase (a "conjugated linoleic acid glyceride-wax" high viscosity oil phase) (prepared in example 1), walnut meal and a composite hydrogel fat substitute (prepared in example 6) are weighed according to the weight ratio, stirred by a glass rod in a beaker, glucose oxidase with the mass fraction of 0.02% is added into the beaker and further stirred uniformly, and then a sample is put into a vibration mixing ball mill for homogenization, so that the "CLA-wax" high viscosity oil phase, the walnut meal, the composite hydrogel fat substitute and the glucose oxidase are fully mixed and reacted, the test conditions of the ball mill are set to be 25Hz in frequency and 5mi in time, the diameter of a steel ball is 20mm, and the weight ratio of the ball material is 3: 1. Then filling the low-fat walnut sauce sample into a sample tank, exhausting the walnut sauce filled in the tank by heating (55 ℃), sealing the tank, and sterilizing at ultrahigh pressure (300MPa for 15 min). A walnut paste containing a high viscosity oil phase of "CLA-wax" and no fat substitute was named FF, a low-fat walnut paste having a fat substitute amount of 10g (per 100g/g) was named RF10, and a low-fat walnut paste having a fat substitute amount of 20g (per 100g/g) was named RF 20.
TABLE 1 raw material composition of low fat nut butter (per 100g/g)
Figure BDA0002876365220000081
Example 10: detection of physical and chemical indexes of walnut meal in low-fat walnut sauce raw material
The low-fat walnut sauce is prepared from walnut meal which is obtained by squeezing and sieving oil, has high crude protein content and low fat content, and is suitable for being used as a main raw material of the low-fat walnut sauce. The contents of moisture, fat and ash in the walnut pulp raw material are respectively measured by Chinese standards GB/T5009.3-2016, GB/T5009.6-2016 and GB/T5009.4-2016. The protein content is calculated as nitrogen content (N) multiplied by 6.25 according to Chinese standard GB/T5009.5-2010. The carbohydrate content is calculated according to the formula: carbohydrate content 100- (ash + protein + fat + moisture).
TABLE 2 detection of physical and chemical indexes of walnut pulp in low-fat walnut paste (per 100g/g)
Figure BDA0002876365220000091
Example 11: detection of physical and chemical indexes of low-fat walnut sauce
The moisture, fat and ash contents of the walnut sauce are respectively measured by Chinese standards GB/T5009.3-2016, GB/T5009.6-2016 and GB/T5009.4-2016. The protein content is calculated as nitrogen content (N) multiplied by 6.25 according to Chinese standard GB/T5009.5-2010. The carbohydrate content was calculated as follows:
carbohydrate content 100- (ash + protein + fat + moisture);
calculating the heat value: k is 4.27 × P +9.02 × F +4.10 × C;
wherein K is total caloric value (kcal); p, C and F represent the protein, carbohydrate and fat contents (g/100g), respectively.
TABLE 3 physical and chemical index detection of Low fat walnut sauce (per 100g/g)
Figure BDA0002876365220000092
Figure BDA0002876365220000101
Note: SS1, SS2 and SS3 were respectively walnut paste 1, walnut paste 2 and walnut paste 3 available on the market, FF was the low-fat walnut paste prepared by adding the composite hydrogel fat substitute in example 9, wherein the ratio of the "conjugated linoleic acid glyceride-wax" high-viscosity oil phase to the walnut meal in the low-fat walnut paste of example 9 was 6.5: 3.5.
Example 12: stability study of Low fat walnut paste
TABLE 4 centrifuge stability determination of walnut paste
Figure BDA0002876365220000102
Note: SS is a commercially available walnut paste, FF is a low-fat walnut paste prepared after adding the composite hydrogel fat substitute in example 9, in which the ratio of the "conjugated linoleic acid glyceride-wax" high-viscosity oil phase to the walnut meal in the low-fat walnut paste of example 9 is 6.5:3.5, and RF10 is a low-fat walnut paste prepared after adding the composite hydrogel fat substitute.
The conditions for measuring the centrifugal stability were: after 24 hours at 25 ℃, 5g of different samples are respectively put into 5ml centrifuge tubes, and then the centrifuge is set to a speed of 5000r/min for 20min in total. The stability of the walnut sauce after centrifugation is measured to find that: the centrifugal stability of 3 commercially available walnut sauce samples is remarkably different (P is less than 0.05), and the centrifugal stability is respectively shown as follows according to descending order: SS2, SS1, and SS3, the oil separation process was gradually increased. The FF sample had the least centrifugal stability and the least stable properties, probably because the walnut meal did not combine well with the "conjugated linoleic acid glyceride-wax" high viscosity oil to produce a more uniform and stable walnut paste. According to the results, the separation of the walnut paste oil and fat gradually decreased in the RF10 sample containing the fat substitute, which shows that the addition of xanthan gum-sodium alginate (XG-ALG) composite hydrogel fat substitute during storage has a positive effect on the stability of the low-fat walnut paste, and that the xanthan gum-sodium alginate makes the blending effect of the walnut meal and the "conjugated linoleic acid glyceride-wax" high viscosity oil phase greater, indicating that the tissue state can be relatively stable after the fat substitute is added during storage. The xanthan gum and the sodium alginate xanthan gum form an aggregation structure through intramolecular and intermolecular non-covalent bonds and intermolecular entanglement, have a highly entangled network structure, and have a rigid molecular chain, so that the xanthan gum has higher viscosity under low dosage and low shear rate, and interacts with walnut protein to form a more compact network structure, so that the properties of the low-fat walnut paste are more stable. Therefore, the addition of the composite hydrogel fat substitute (XG-ALG) further reduces the calorie, plays the roles of an emulsifier and a stabilizer, prevents the problems of surface oil separation, bottom solidification and the like of the paste, and ensures the product quality of the low-fat walnut paste.
Example 13: rheological and texture characteristics study of low-fat walnut paste
(1) And (3) determining the rheological property of the walnut sauce: the rheological properties of the walnut paste were measured using a DHR2 rheometer. A40 mm steel plate was selected, the gap was set to 1mm, and the temperature was set to 25 ℃.
1. And (3) measuring apparent viscosity: respectively measuring the shear rate change range of commercial walnut sauce and self-made low-fat walnut sauce at 25 ℃ for 1s by adopting a rheometer-1～100s-1The change in apparent viscosity with shear rate was recorded as a hydrodynamic curve of the walnut paste (as shown in figure 3).
2. And (3) viscoelasticity measurement: the viscoelastic properties of the sample can be determined by selecting a small amplitude dynamic frequency sweep pattern. The strain is fixed at 0.01% (linear viscoelastic region), and the sweep frequency is set at 0.1rad/s to 100rad/s in the linear state. Changes in storage modulus (G') and dissipation modulus (G ") values were recorded for commercial walnut pastes and home-made low-fat walnut pastes (as shown in fig. 4).
The rheological results show that: the apparent viscosity of the low-fat walnut paste is gradually reduced along with the increase of the shear rate, and the shear thinning phenomenon is shown, so that the low-fat walnut paste has non-Newtonian pseudoplasticity characteristics. The storage modulus (G') of the low-fat walnut paste was all greater than the loss modulus (G ") and showed a stronger frequency dependence, indicating the typical solid character of the low-fat walnut paste dominated by elastic behavior, which is consistent with the rheological properties of the commercial walnut paste. The protein-polysaccharide (hydrocolloid) forms a three-dimensional network structure and interacts with oil drop particles to enable the particles to be tightly adsorbed on an oil-in-water interface to form a porous matrix structure wrapping the oil drops, so that the properties are more stable.
(2) And (3) measuring the texture characteristics of the walnut paste: and (3) adopting a TA texture analyzer, selecting the probe type to be P/0.25S, and adopting a TPA mode of the texture analyzer to analyze the texture of the walnut paste. The 5g of walnut paste was placed in a 25m L beaker for full texture testing and the four texture properties of hardness, stickiness, cohesiveness and tackiness that most affect the walnut paste were selected for analysis. The measurement conditions were as follows: speed before surveying is 1.0mm/s, speed is 5.0mm/s pushes down, survey back speed and be 1mm/s, push down the distance and be 10mm, trigger force: 5g of the total weight. Each group of samples was measured 5 times separately and the maximum and minimum values were removed before averaging.
TABLE 5 determination of texture Properties of Low fat walnut paste (per 100g/g)
Figure BDA0002876365220000111
Figure BDA0002876365220000121
The results of the texture characteristics show that: the hardness, viscosity and adhesiveness of the low fat walnut paste are increased compared with those of the commercially available walnut paste and FF after adding the composite hydrogel fat substitute, but the cohesiveness is reduced, RF20 which exceeds the substitute amount makes the low fat walnut paste have too high viscosity and easy adhesion in a container and difficult smearing, and RF10 is closer to the commercially available walnut paste.
Example 14: sensory evaluation of Low fat walnut sauce
By establishing a mathematical model, scientific and objective evaluation effect is achieved. Analyzing and comparing 5 kinds of walnut sauce by fuzzy mathematics comprehensive evaluation method, designing sensory evaluation factor set X by using color, aroma, taste and sauce tissue state of walnut sauce as sensory evaluation indexes, and using X1Showing color, x2Denotes fragrance, x3Indicating mouthfeel, x4Expressing the texture state of the paste, and obtaining a sensory evaluation factor set X ═ X1，x2，x3，x4) (ii) a Design sensory evaluation comment set Y, with Y1Indicates excellent, y2Denotes good, y3In the representation of y4Expressing the difference, and obtaining a sensory evaluation comment set of Y ═ Y (Y)1，y2，y3，y4) The evaluation of each factor is evaluated according to the order scale in the sensory evaluation test scale; determining the weight of each factor by adopting a forced decision method, designing an evaluation weight set A, and distributing the weight as follows: a1 represents a color weight vector (0.25), a2 represents an odor weight vector (0.25), a3 represents a taste weight vector (0.25), a4 represents a soy texture state weight vector (0.25), and the total weight is 1, whereby a weight vector a is (0.25, 0.25, 0.25, 0.25). A panel of 20 professional sensory evaluators was used to perform sensory evaluation on 5 kinds of walnut paste one by one, and the evaluation criteria are shown in Table 6. Based on the sensory evaluation results, the useAnd comprehensively evaluating and analyzing the sample by a fuzzy mathematical sensory evaluation method. And U is used for representing the comprehensive evaluation result of different sensory evaluation factors of the walnut sauce, wherein the U is A.R, wherein A is weight, R is fuzzy matrix, and R is obtained by dividing each evaluated person of each factor by the total evaluated persons. And finally, multiplying each grade by the corresponding score of the grade, and adding and summing the grades to convert the grades into visual scores, namely, the scores are preferably 90, good 80, medium 70 and poor 60.
TABLE 6 sensory evaluation criteria for walnut paste
Figure BDA0002876365220000122
Figure BDA0002876365220000131
The results of sensory evaluation by 20 persons of the sensory panel are shown in table 7:
TABLE 7 sensory evaluation results of walnut paste
Figure BDA0002876365220000132
The fuzzy evaluation matrix is determined according to the evaluation result of the evaluators, and the votes in the table are divided by the total number of people (20 people) to obtain a fuzzy matrix R1、R2、R3、R4And R5。
Figure BDA0002876365220000133
Figure BDA0002876365220000134
Figure BDA0002876365220000135
The overall result U of the different evaluation factors of the sample can be obtained by multiplying the fuzzy matrix R obtained by the weights corresponding to the four evaluation factors of color, smell, taste and texture state of the test, i.e. a ═ 0.250.100.350.30, and the overall factor evaluation result U ═ a · R is as follows:
U1＝(0.25 0.10 0.35 0.30)·[R1]＝(0.695 0.2675 0.0375 0)
U2＝(0.25 0.10 0.35 0.30)·[R2]＝(0.665 0.3075 0.0275 0)
U3＝(0.25 0.10 0.35 0.30)·[R3]＝(0.6075 0.3275 0.065 0)
U4＝(0.25 0.10 0.35 0.30)·[R4]＝(0.405 0.385 0.1475 0.0625)
U5＝(0.25 0.10 0.35 0.30)·[R5]＝(0.5625 0.25 0.1175 0.07)
the final scores obtained by multiplying the respective amounts of the fuzzy comprehensive evaluation results by their corresponding scores and adding the results are shown in table 8.
TABLE 8 comprehensive score of walnut sauce
Figure BDA0002876365220000141
The results show that the comprehensive scores of the 5 walnut pastes are all more than 80 points, and the sensory comprehensive scores are in the following order: SS1 SS2 SS3 RF10 FF, the difference of the mark of the walnut paste sold in the market is about 0.2-1 minute, the difference is not obvious, the difference of the mark of the self-made low-fat walnut paste and the mark of the walnut paste sold in the market is about 3 minutes, the mark of the low-fat walnut paste is close to that of the walnut paste sold in the market, and the product acceptance is good. In a word, the low-fat walnut sauce has the special color and flavor of walnuts, fine and smooth taste, and better fluidity and spreadability, so that people can accept the low-fat walnut sauce product, and a certain basis can be provided for the development prospect of the low-fat walnut sauce in the market.

Claims (10)

1. A method for preparing low-fat walnut sauce by ball milling is characterized by comprising the following steps: mixing walnut meal, high-viscosity oil phase of conjugated linoleic acid glyceride-wax and composite hydrogel fat substitute according to the weight ratio of 1: (1.3-1.9) and (0.2-0.4), adding glucose oxidase to enable the mass fraction of the glucose oxidase to reach 0.01-0.50%, then loading the mixture into a ball mill for homogenization treatment, fully mixing walnut meal, conjugated linoleic acid glyceride-wax high-viscosity oil phase, a composite hydrogel fat substitute and the glucose oxidase, reacting to form low-fat walnut paste, and finally canning, exhausting, sealing and sterilizing the low-fat walnut paste to obtain a finished product;
the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax is prepared by performing ultrasonic treatment on 99.90-99.99% of conjugated linoleic acid glyceride and 0.01-0.10% of wax;
the composite hydrogel fat substitute is prepared by the following method: dissolving xanthan gum and sodium alginate or locust bean gum or konjac glucomannan in an antioxidant extract of walnut green peel which is preheated to 83-87 ℃ and has the concentration of 0.20-50 mg/L to ensure that the mass fraction of the xanthan gum reaches 0.10-0.80 percent and the mass fraction of the sodium alginate or locust bean gum or konjac glucomannan reaches 0.10-0.80 percent, then preserving heat, stirring at the rotating speed of 800-1500 r/min for 1.2-1.6 h, taking out, standing and cooling to room temperature to form the composite hydrogel fat substitute.
2. The method for preparing low-fat walnut paste by ball milling according to claim 1, wherein the mass ratio of the walnut meal, the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax and the composite hydrogel fat substitute is 1: (1.5 to 1.6) and (0.2 to 0.3).
3. A method of ball milling low fat walnut paste as claimed in claim 1 wherein the wax is selected from any one or more of the following: beeswax, candelilla wax, sugar cane wax, palm wax, and rice bran wax.
4. The method for preparing low-fat walnut paste by ball milling according to claim 3, wherein the high-viscosity oil phase of the conjugated linoleic acid glyceride-wax is prepared by the following method: mixing the conjugated linoleic acid glyceride with wax which is in a molten state at 85-95 ℃ to enable the wax content to reach 0.01% -0.10%, then carrying out ultrasonic treatment with the ultrasonic power of 100-600W and the ultrasonic time of 1-30 s, then placing the mixture in a magnetic stirring water bath kettle with the constant temperature of 85-95 ℃ and the rotating speed of 800-1500 r/min, preserving heat, stirring and uniformly mixing for 10-20 min, standing and cooling to room temperature to form the conjugated linoleic acid glyceride-wax high-viscosity oil phase.
5. The method for preparing low-fat walnut paste by ball milling according to claim 4, wherein the ultrasonic power during ultrasonic treatment is 200-300W, and the ultrasonic time is 1-3 s.
6. The method for preparing low-fat walnut paste by ball milling according to claim 4, wherein the high-viscosity oil phase of conjugated linoleic acid glyceride-wax is prepared by performing ultrasonic treatment on 99.95-99.98% of conjugated linoleic acid glyceride and 0.02-0.05% of wax.
7. The method for preparing low-fat walnut paste by ball milling according to claim 1, wherein the walnut green husk antioxidant extract is prepared by the following method: taking walnut green seedcase as a raw material, taking an ethanol solution with the volume fraction of 28% -32% as an extraction solvent, leaching the walnut green seedcase in a water bath at 45-65 ℃ for 1-1.5 h at the material-liquid ratio of 1: 10-50, and freeze-drying the leaching solution to obtain the walnut green seedcase antioxidant extract.
8. The method for preparing low-fat walnut paste by ball milling according to claim 1, wherein the glucose oxidase is added in an amount of 0.01-0.03% by mass.
9. The method for preparing low-fat walnut paste by ball milling according to claim 1, wherein the composite hydrogel fat substitute is prepared by the following method: dissolving xanthan gum and sodium alginate or locust bean gum or konjac glucomannan in an antioxidant extract of walnut green peel, which is preheated to 83-87 ℃ and has a concentration of 0.20-0.40 mg/L, so that the mass fraction of the xanthan gum reaches 0.20-0.40% and the mass fraction of the sodium alginate or locust bean gum or konjac glucomannan reaches 0.20-0.40%, then preserving heat, stirring at a rotating speed of 800-1500 r/min for 1.2-1.6 h, taking out, standing and cooling to room temperature to form the composite hydrogel fat substitute.
10. The method for preparing low-fat walnut sauce through ball milling according to claim 1, wherein the ball mill is an oscillating mixing ball mill, the diameter of steel balls of the oscillating mixing ball mill is 18-22 mm during homogenization treatment, the weight ratio of ball materials is (2.7-3.3): 1, the frequency of the oscillating mixing ball mill is 22-28 Hz, and the time is 4-8 min.
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CN110754641A (en) * 2019-11-13 2020-02-07 合肥工业大学 Preparation method of low-fat sesame paste

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Publication number Priority date Publication date Assignee Title
CN117502621A (en) * 2023-11-08 2024-02-06 新疆农业科学院农产品贮藏加工研究所 Processing preparation method and processing production device of flavored high linoleic acid walnut sauce

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