CN115644250B - Walnut beverage and preparation method thereof - Google Patents
Walnut beverage and preparation method thereof Download PDFInfo
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- CN115644250B CN115644250B CN202211091412.1A CN202211091412A CN115644250B CN 115644250 B CN115644250 B CN 115644250B CN 202211091412 A CN202211091412 A CN 202211091412A CN 115644250 B CN115644250 B CN 115644250B
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a walnut beverage and a preparation method thereof, and belongs to the field of food production. The preparation method of the walnut beverage comprises the following steps: s1 material selection and pretreatment, S2 peeling and deastringency, S3 drying, S4 low-temperature squeezing degreasing, S5 pulping, S6 blending, S7 homogenizing, S8 vacuum degassing, S9 sterilization and filling. The walnut beverage prepared by the invention has good emulsion stability, unique flavor, delicious taste and nutrition, and can prolong the shelf life without adding any preservative. The pure natural emulsion stabilizer is added in the preparation process of the walnut beverage, the bagasse with low cost is utilized to prepare the sugarcane nanocellulose, the problems of poor suspension stability, poor solubility and the like of the emulsion stabilizer in the walnut are solved, and the taste and the stability of the beverage are further improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a walnut beverage and a preparation method thereof.
Background
The walnut has rich nutrition, the lipid content is up to 60% -70%, the protein content is up to 15% -20%, the walnut protein contains 18 amino acids, 8 amino acids are essential amino acids for human body, the digestibility is up to 85%, and the walnut protein belongs to high-quality plant protein; in addition, the walnut also contains a large amount of carbohydrate, iron, phosphorus, calcium, magnesium and other mineral substances and trace elements required by human bodies, various vitamins, phospholipids, carotene, riboflavin, nicotinic acid and the like are also quite rich, so that the walnut has extremely strong antioxidation capability, has the functions of resisting aging, resisting cancer, preventing nerve degeneration, strengthening body and nourishing brain, enhancing memory and the like, has extremely high nutrition and health care and pharmacological effects, is called as longevity fruit and is extremely favored by consumers.
In recent years, with the increasing attention of consumers to healthy and nutritional diet, vegetable beverages are increasingly on the market. The walnut is taken as a raw material, the beverage product which has smooth mouthfeel, rich nutrition, rich flavor and easy absorption is researched and developed, the nutrition and health care value of the walnut can be fully utilized, the walnut protein resource can be better developed and utilized, the walnut beverage is widely suitable for infants, teenagers and middle-aged and elderly people to drink, the phenomenon that the fresh walnut kernels are easy to lose water and mildew and the like due to high water content, high respiration intensity, rich unsaturated fatty acid and high enzyme activity of the fresh walnut kernels can be effectively relieved, and the walnut beverage has a broad market prospect.
The emulsifier mainly adopted by the walnut beverage in the market at present is only limited to traditional xanthan gum, sodium carboxymethyl cellulose and the like, and although the taste problem of the beverage is improved, the stability is often poor, and the problems of poor suspension stability, poor solubility and the like of the walnut are solved by adding specific emulsion stability.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a walnut beverage and a preparation method thereof.
In order to solve the technical problems, the invention adopts the following technical scheme:
A preparation method of a walnut beverage comprises the following steps:
s1, selecting materials and preprocessing: fresh, thick, full and insect-attack-free, mildew-free walnut kernels are selected and cleaned with water;
s2, peeling and removing astringency: the aqueous solution of NaOH with the mass fraction of 0.5-2% and the aqueous solution of citric acid with the mass fraction of 0.1-0.3% are used according to the volume ratio (1-5): 1, mixing and preparing a peeling liquid, heating to 40-70 ℃, and mixing the walnut kernels according to a feed-liquid ratio of 1g: adding (10-15) mL into the peeling liquid, soaking for 10-30min, taking out, washing with water, peeling to obtain peeled and astringent-removed semen Juglandis;
s3, drying: placing the peeled and unsmooth walnut kernels in a vacuum drying oven, and drying at 40-50deg.C for 2-4h;
S4, low-temperature squeezing degreasing: crushing the walnut kernels dried in the step S3 in a crusher until the particle size is 0.05-0.2cm, and carrying out low-temperature cold pressing on the crushed walnut kernels at the temperature of 40-50 ℃ under the pressure of 40-50MPa until the oil content is 20-30wt% to obtain low-fat walnut cakes;
S5, pulping: the low-fat walnut cakes are prepared according to the feed liquid ratio of 1g: adding (10-15) mL into 60-80deg.C water, pulping at 60-800deg.C for 3-8min, and sieving with 100-200 mesh sieve to remove residue to obtain walnut slurry;
s6, blending: mixing vitamin C, stevioside and emulsion stabilizer according to the mass ratio of (0.5-2) (0.2-1) (0.5-1.5) to obtain ingredients; the mixture ratio of the ingredients is 1g: adding (5-10) L into 70-80 ℃ water to dissolve and prepare a mixed solution, and mixing the mixed solution and walnut slurry according to the volume ratio (1-3): (1-3) uniformly mixing to prepare a walnut pulp mixed solution;
S7, homogenizing: homogenizing the walnut pulp mixture in a homogenizer for 2 times under 30-40MPa for 2-5min at 50-60deg.C and 10-20MPa for 2-5min at 30-40deg.C, and discharging to obtain homogenized solution;
S8, vacuum degassing: placing the homogenized solution in a vacuum degree of 40-50kPa at 30-40deg.C for degassing to obtain a degassed solution;
S9, sterilizing and filling: sterilizing the degassing solution at 90-120deg.C for 5-10s, packaging at 70-80deg.C, and sealing with vacuum can sealing machine.
The walnut kernel is taken as a main raw material, the walnut kernel contains abundant nutrients, contains a large amount of proteins and carbohydrates, contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for a human body, and various vitamins such as carotene, riboflavin and the like, is beneficial to the human body when being eaten frequently, and adopts stevioside as a flavoring agent for increasing the sweetness of the walnut beverage, the vitamin C not only can supplement necessary nutrition for the human body, but also can inhibit the oxidization of the walnut beverage and prolong the shelf life, and the sugarcane nanocellulose adopted as the emulsion stabilizer can be used as dietary fiber and can be used as a stabilizer.
The emulsion stabilizer is any one of xanthan gum, sugarcane nanocellulose and modified sugarcane nanocellulose.
The sugarcane nanocellulose is prepared by the following method:
(1) Soaking 3-7 parts by weight of bagasse in 30-50 parts by weight of sodium bicarbonate solution with pH of 7.5-8.5 at room temperature for 3-5 hours, filtering, drying filter residues at 60-80 ℃ for 3-5 hours, and crushing to 0.05-0.2cm to obtain bagasse particles;
(2) Adding 40-70 parts by weight of water into the bagasse particles at 110-125 ℃ and 0.05-0.2MPa, and soaking for 20-50min at room temperature to obtain hydrolysis suspension;
(3) Adjusting pH of the hydrolyzed suspension to be=6.5-7.5 with 0.5-2mol/L acetic acid, filtering, washing filter residue with water to neutrality, dialyzing, collecting the retention solution in dialysis bag, centrifuging to obtain supernatant and precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with the solute of 0.5-2wt%, homogenizing for 2-5min at room temperature under the homogenizing pressure of 30-50MPa for 4-7 times to obtain the sugarcane nanocellulose.
The invention adopts the sugarcane nanocellulose as an emulsion stabilizer, the cellulose can be quickly adsorbed to an oil-water interface to play a role in stabilizing emulsion due to the fact that the cellulose has hydrophilic and hydrophobic groups, the sugarcane nanocellulose not only can be used as dietary fiber, but also can be used as a stabilizer to be added into walnut beverage to improve the stability of the walnut beverage, and meanwhile, the taste of the walnut beverage can be improved.
Preferably, the emulsion stabilizer is modified sugarcane nanocellulose.
The modified sugarcane nanocellulose is prepared by the following method:
(1) Soaking 3-7 parts by weight of bagasse in 30-50 parts by weight of sodium bicarbonate solution with pH of 7.5-8.5 at room temperature for 3-5 hours, filtering, drying filter residues at 60-80 ℃ for 3-5 hours, and crushing to 0.05-0.2cm to obtain bagasse particles;
(2) Adding 40-70 parts by weight of modifier into the bagasse particles at 110-125 ℃ and 0.05-0.2MPa, and reacting for 20-50min at room temperature to obtain hydrolysis suspension;
(3) Adjusting pH of the hydrolyzed suspension to be=6.5-7.5 with 0.5-2mol/L acetic acid, filtering, washing filter residue with water to neutrality, dialyzing, collecting the retention solution in dialysis bag, centrifuging to obtain supernatant and precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with the solute of 0.5-2wt%, homogenizing for 2-5min at room temperature under the homogenizing pressure of 30-50MPa for 4-7 times to obtain the modified sugarcane nanocellulose.
Preferably, the modified sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 3-7 parts by weight of bagasse in 30-50 parts by weight of sodium bicarbonate solution with pH of 7.5-8.5 for 3-5 hours, filtering, drying filter residues at 60-80 ℃ for 3-5 hours, and crushing to 0.05-0.2cm to obtain bagasse particles;
(2) Adding 40-70 parts by weight of modifier into bagasse particles under the conditions of 110-125 ℃ and 0.05-0.2MPa, placing the bagasse particles into a supercritical reaction kettle, standing for 3-8min, filling the bagasse particles with liquid nitrogen until the pressure is 20-30MPa, and reacting for 20-50min at room temperature to obtain hydrolysis suspension;
(3) Adjusting pH of the hydrolyzed suspension to be=6.5-7.5 with 0.5-2mol/L acetic acid, filtering, washing filter residue with water to neutrality, dialyzing, collecting the retention solution in dialysis bag, centrifuging to obtain supernatant and precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with the solute of 0.5-2wt%, homogenizing for 2-5min at room temperature under the homogenizing pressure of 30-50MPa for 4-7 times to obtain the modified sugarcane nanocellulose.
The modifier is an organic acid aqueous solution with the concentration of 50-70 wt%; preferably, the organic acid is citric acid and/or malic acid, preferably, the organic acid is a mixture of citric acid and malic acid in a mass ratio of (1-3): 1.
The second concept of the invention is to modify the sugarcane nanocellulose on the basis of the sugarcane nanocellulose, in order to further improve the problems of solubility, suspension stability and the like of the sugarcane nanocellulose, the sugarcane nanocellulose is modified by adopting citric acid or malic acid with carboxyl groups to become modified sugarcane nanocellulose, and the modified sugarcane nanocellulose is fully dispersed by high-pressure homogenization, so that the modified sugarcane nanocellulose has larger specific surface area and can also improve the hydrophilic property, a three-dimensional network structure formed by hydrogen bonding in a system can be obtained, fat particles can be prevented from being re-polymerized, insoluble particles (such as insoluble calcium salt, cocoa powder, denatured protein and the like) are prevented from settling, the emulsion stability and suspension stability of the system are improved, and the taste of the walnut beverage is further improved. Compared with other emulsifying agents or stabilizing agents, the nano cellulose has the advantages of achieving the effects of nutrition, health, weight losing and blood fat reducing, and improving the drinking safety of walnuts without adding other additives or preservatives.
In the step (3), the filter residues are dialyzed by water until the conductivity of the dialysate exuded by the dialysis bag is the same as that of the water.
The homogenizing pressure of the high-pressure nano homogenizer in the step (4) is 30-50MPa.
A walnut beverage is prepared by adopting the preparation method of any one of the walnut beverages.
The invention has the beneficial effects that: the invention discloses a walnut beverage and a preparation method thereof, which have good emulsion stability and unique taste and flavor, and can prolong the shelf life without adding any preservative. The pure natural emulsion stabilizer is added in the preparation process of the walnut beverage, the low-cost bagasse is utilized to prepare the sugarcane nanocellulose, and the modifier is added in the preparation process to ensure that the surface of the sugarcane nanocellulose has a large number of hydrophilic carboxyl groups, so that the sugarcane nanocellulose has good hydrophilic and hydrophobic properties, can be quickly adsorbed to an oil-water interface to play a role in stabilizing emulsion, and further solves the problems of poor suspension stability, poor solubility and the like of the sugarcane cellulose in the walnut. The modified sugarcane nanocellulose is adopted, and is homogenized under high pressure, so that the modified sugarcane nanocellulose has smaller particle size and larger specific surface area, and a space network structure can be formed in a walnut beverage system to serve as an emulsion stabilizer, so that the stability of the walnut beverage is improved, and the taste of the walnut beverage is further improved.
Detailed Description
The above summary of the present invention is described in further detail below in conjunction with the detailed description, but it should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples.
Introduction of partial raw materials in the application:
In the examples, walnut kernels were purchased from Hebei you and me food limited, cat# 1001.
In the examples, stevioside was purchased from Hebei Tuohai Biotechnology Co., ltd., and the content of active substances: 99%, food grade, goods number: 10.
Vitamin C in the examples was purchased from euromann biotechnology limited, guangdong, food grade, active material content: 99%, goods number: 1.
In the examples xanthan gum was purchased from Dou Moxiang macrowet biotechnology limited, food grade, cat No.: 346457.
In the examples, citric acid was purchased from Zhengzhou Mingxin chemical products, inc., food grade, content: 99.8%.
In the examples, sodium hydroxide was purchased from Henan Qingqing, cheng environmental protection technology Co., ltd., food grade, content of active substances: 99%, goods number: qzh-857.
In the examples, bagasse was used as commercially available bagasse, purchased from Guangxi nan Boguan agricultural development Co., ltd., cellulose content: 50%.
In the examples, sodium bicarbonate was purchased from Tianjin Xinshengxiao chemical Co., ltd., food grade, product number: 123.
In the examples, acetic acid was purchased from the company of Siam Hubang bioengineering, inc., food grade, content of active substances: 99%.
In the examples malic acid was purchased from the biotechnology company of Fu Rui An, shaanxi, food grade, content: 99%.
Example 1
A preparation method of a walnut beverage comprises the following steps:
s1, selecting materials and preprocessing: fresh, thick, full and insect-attack-free, mildew-free walnut kernels are selected and cleaned with water;
S2, peeling and removing astringency: using 1% NaOH aqueous solution and 0.2% citric acid aqueous solution according to the volume ratio of 3:1, mixing and preparing a peeling liquid, heating to 60 ℃, and mixing the walnut kernels according to a feed-liquid ratio of 1g: adding 12mL into the peeling liquid, soaking for 30min, taking out, washing with water, peeling to obtain peeled and astringent-removed semen Juglandis;
s3, drying: placing the peeled and unsmooth walnut kernels in a vacuum drying oven, and drying for 3 hours at the temperature of 44 ℃;
S4, low-temperature squeezing degreasing: crushing the walnut kernels dried in the step S3 in a crusher until the particle size is 0.15cm, and carrying out low-temperature cold pressing on the crushed walnut kernels at the pressure of 45MPa and the temperature of 45 ℃ until the oil content is 25wt% to obtain low-fat walnut cakes;
s5, pulping: the low-fat walnut cakes are prepared according to the feed liquid ratio of 1g: adding 12mL into 70 ℃ water, putting into a pulping machine, pulping for 5min at 70 ℃, and sieving with 120 mesh sieve to remove residues to obtain walnut slurry;
S6, blending: mixing vitamin C, stevioside and emulsion stabilizer according to the mass ratio of 1:0.5:1 to obtain ingredients; the mixture ratio of the ingredients is 1g:8L is added into water at 75 ℃ to be dissolved and prepared into mixed solution, and then the mixed solution and the walnut slurry are uniformly mixed according to the volume ratio of 1:1 to prepare the walnut slurry mixed solution;
S7, homogenizing: homogenizing the walnut pulp mixed solution in a homogenizer for 2 times, wherein the first homogenizing pressure is 35MPa, the homogenizing temperature is 55 ℃ for 3min, the second homogenizing pressure is 15MPa, the homogenizing temperature is 35 ℃ for 3min, and discharging to obtain a homogenized solution;
S8, vacuum degassing: placing the homogenized solution in a vacuum degree of 45kPa and a temperature of 35 ℃ for degassing to obtain a degassing solution;
S9, sterilizing and filling: sterilizing the degassing solution at 100deg.C for 8s, packaging at 75deg.C, and sealing with vacuum can sealing machine to obtain semen Juglandis beverage.
The emulsion stabilizer is xanthan gum.
Example 2
Substantially the same as in example 1, the difference is that: the emulsion stabilizer is sugarcane nanocellulose;
The sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 5 parts by weight of bagasse in 40 parts by weight of sodium bicarbonate solution with pH=8 for 4 hours, filtering, drying filter residues at 70 ℃ for 4 hours, and crushing to 0.1cm to obtain bagasse particles;
(2) Adding 60 parts by weight of water into the bagasse particles at 121 ℃ and under the condition of 0.1MPa, and soaking for 30min at room temperature to obtain hydrolysis suspension;
(3) Adjusting the pH value of the hydrolyzed suspension to be 7 by using 1mol/L acetic acid, filtering, washing filter residues to be neutral by using water, then performing dialysis treatment until the conductivity of the dialysate exuded by a dialysis bag is the same as that of water, taking a reserved liquid in the dialysis bag, and centrifuging to obtain a supernatant and a precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with a solute of 1wt%, homogenizing for 3min at room temperature under a homogenizing pressure of 40MPa for 6 times to obtain sugarcane nanocellulose;
Example 3
Substantially the same as in example 1, the difference is that: the emulsion stabilizer is modified sugarcane nanocellulose;
The modified sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 5 parts by weight of bagasse in 40 parts by weight of sodium bicarbonate solution with pH=8 for 4 hours, filtering, drying filter residues at 70 ℃ for 4 hours, and crushing to 0.1cm to obtain bagasse particles;
(2) Adding 60 parts by weight of modifier into the bagasse particles at 121 ℃ and under the condition of 0.1MPa, and reacting for 30min at room temperature to obtain hydrolysis suspension;
(3) Adjusting the pH value of the hydrolyzed suspension to be 7 by using 1mol/L acetic acid, filtering, washing filter residues to be neutral by using water, then performing dialysis treatment until the conductivity of the dialysate exuded by a dialysis bag is the same as that of water, taking a reserved liquid in the dialysis bag, and centrifuging to obtain a supernatant and a precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with a solute of 1wt%, homogenizing for 3min at room temperature under a homogenizing pressure of 40MPa for 6 times to obtain modified sugarcane nanocellulose;
the modifier is aqueous solution of citric acid with concentration of 60 wt%.
Example 4
Substantially the same as in example 3, except that: the modified sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 5 parts by weight of bagasse in 40 parts by weight of sodium bicarbonate solution with pH=8 for 4 hours, filtering, drying filter residues at 70 ℃ for 4 hours, and crushing to 0.1cm to obtain bagasse particles;
(2) Adding 60 parts by weight of modifier into the bagasse particles under the conditions of 121 ℃ and 0.1MPa, placing the bagasse particles into a supercritical reaction kettle, standing for 5min, filling the bagasse particles with liquid nitrogen to the pressure of 25MPa, and reacting at room temperature for 30min to obtain hydrolysis suspension;
(3) Adjusting the pH value of the hydrolyzed suspension to be 7 by using 1mol/L acetic acid, filtering, washing filter residues to be neutral by using water, then performing dialysis treatment until the conductivity of the dialysate exuded by a dialysis bag is the same as that of water, taking a reserved liquid in the dialysis bag, and centrifuging to obtain a supernatant and a precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3) and uniformly mixing to obtain a dispersion liquid with the solute of 1 wt%; homogenizing for 3min at room temperature under 40MPa for 6 times to obtain modified sugarcane nanocellulose;
the modifier is aqueous solution of citric acid with concentration of 60 wt%.
Example 5
Substantially the same as in example 4, except that: the modifier is an aqueous solution of malic acid with the concentration of 60 weight percent.
Example 6
Substantially the same as in example 4, except that: the modifier is an organic acid aqueous solution with the concentration of 60wt%, and the organic acid is a mixture of citric acid and malic acid according to the mass ratio of 2:1.
Test example 1
Sensory evaluation: the walnut beverages prepared in examples 1 to 6 were respectively distributed to 120 experienced raters to form an evaluation group, and the raters evaluated the color, flavor, texture, and mouthfeel according to the evaluation criteria, and the sensory evaluation was scored at 10 minutes, and the results are shown in the evaluation criteria of table 1 and the evaluation results of table 2.
Table 1 evaluation criteria
Table 2 sensory evaluation
From the above results, it can be seen that the emulsion stabilizer is more popular than xanthan gum, and the specific comparison examples 1-2 are because the sugar cane nanocellulose has hydrophilic and hydrophobic groups, can be quickly adsorbed to the oil-water interface to stabilize the emulsion, so that the beverage has good stability, and thus the taste of the walnut beverage is improved, the sugar cane nanocellulose aqueous suspension forms a stable colloid under shearing force or high pressure homogenization, the appearance is similar to cream, the xanthan gum only has emulsification and stabilization effects, the taste is not better than that of the sugar cane nanocellulose, and further, the sensory evaluation effect of the modified sugar cane nanocellulose adopted in the further comparison examples 2-4 is obviously improved, the reason is that the hydrophilicity is further improved after the modification of carboxylic acid, so that the uniformity of the walnut beverage is further improved, meanwhile, the carboxylation rate can be further improved by adopting supercritical reaction in the preparation process, and further the emulsion stability of the modified sugarcane nanocellulose is improved, and the results of examples 4-6 show that the modified sugarcane nanocellulose is prepared by compounding specific citric acid and malic acid according to a specific proportion, so that the taste, flavor, tissue state and color of the walnut can be further improved, the synergistic effect of the two is exerted, and further the sensory evaluation of people on the walnut beverage is improved, and the sugarcane nanocellulose can be used as a fat substitute to reduce the heat in dairy products, can be used for losing weight, and is more popular with people.
Test example 2
Stability coefficient test: referring to the engineering thesis, "study of stability and products of walnut milk composite protein beverage", determination of the stability coefficient (R value) of 3.3.3.3 in chapter three: before the test, the walnut beverages prepared in examples 1 to 6 were diluted 100 times with deionized water, and absorbance was measured at 700nm and designated as A1. The walnut beverages prepared in examples 1 to 6 were then centrifuged at 3500rpm for 1.0 min, the supernatant was collected with a pipette, and after dilution with deionized water by the same factor of 100, the absorbance was also measured at a wavelength of 700nm and recorded as A2, and the R value (stability factor)% =a2/al×100 was set, and the test results are shown in table 3.
TABLE 3 results of stability factor detection
From the above results, it is known that the emulsion stabilizer adopts the sugarcane nanocellulose or the modified sugarcane nanocellulose, compared with the stability of xanthan gum, the stability of the walnut beverage can be effectively improved by adding the sugarcane nanocellulose in comparison with examples 1-2, because the sugarcane nanocellulose can be combined with water molecules in a hydrogen bond form to form a three-dimensional network structure after being homogenized by a nano homogenizer, the structure can prevent insoluble particles such as protein, fat globules and crude fibers from settling, the protein is prevented from being denatured and precipitated and the fat globules float and gather, a good suspension effect is achieved, further in comparison with examples 2-4, the stability coefficient of the sugarcane nanocellulose is further improved after being modified, the stability of the product can be improved by adding the sugarcane nanocellulose, the stability of the product can be improved by reducing the surface activity of a water-oil interface, the stability of the product can be prevented, the stability can be improved by adopting supercritical reaction to a certain extent, the carboxylation rate can be further improved, the walnut beverage can be balanced with the water bond in comparison with the water-oil-modified nanocellulose in comparison with the 10, the three-dimensional network can be improved by adopting the modified nanocellulose 6 after the modified by adopting the supercritical solution with the supercritical solution, the balanced modified nanocellulose is realized, the three-dimensional network can be improved by balancing the modified 4, the modified with the modified nanocellulose is realized by the modified by the apple beverage after the modified by adopting the modified nanocellulose in comparison with the best modified oil-dimensional cellulose in comparison with the way of the 4, and further, insoluble particles such as protein, fat globules and crude fibers are prevented from settling, denaturation and precipitation of the protein and floating aggregation of the fat globules are prevented, and a good suspension effect is achieved, so that the product has no precipitation, high viscosity and fresh taste.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (5)
1. The preparation method of the walnut beverage is characterized by comprising the following steps of:
s1, selecting materials and preprocessing: fresh, thick, full and insect-attack-free, mildew-free walnut kernels are selected and cleaned with water;
S2, peeling and removing astringency: the aqueous solution of NaOH with the mass fraction of 0.5-2% and the aqueous solution of citric acid with the mass fraction of 0.1-0.3% are used according to the volume ratio (1-5): 1, mixing and preparing a peeling liquid, heating to 40-70 ℃, and mixing the walnut kernels according to a feed-liquid ratio of 1g: adding (10-15) mL into the peeling liquid, soaking for 10-30min, taking out, washing with water, peeling to obtain peeled and astringent-removed semen Juglandis; s3, drying: placing the peeled and unsmooth walnut kernels in a vacuum drying oven, and drying at 40-50deg.C for 2-4h;
S4, low-temperature squeezing degreasing: crushing the walnut kernels dried in the step S3 in a crusher until the particle size is 0.05-0.2cm, and carrying out low-temperature cold pressing on the crushed walnut kernels at the temperature of 40-50 ℃ under the pressure of 40-50MPa until the oil content is 20-30wt% to obtain low-fat walnut cakes;
s5, pulping: the low-fat walnut cakes are prepared according to the feed liquid ratio of 1g: adding (10-15) mL into 60-80deg.C water, pulping at 70deg.C for 3-8min, and sieving with 100-200 mesh sieve to remove residue to obtain walnut slurry;
S6, blending: vitamin C, stevioside and emulsion stabilizer are mixed according to the mass ratio of (0.5-2): (0.2-1): (0.5-1.5) mixing to obtain ingredients; the mixture ratio of the ingredients is 1g: adding (5-10) L into 70-80 ℃ water to dissolve and prepare a mixed solution, and mixing the mixed solution and walnut slurry according to the volume ratio (1-3): (1-3) uniformly mixing to prepare a walnut pulp mixed solution;
s7, homogenizing: homogenizing the walnut pulp mixture in a homogenizer for 2 times under 30-40MPa for 2-5min at 50-60deg.C and 10-20MPa for 2-5min at 30-40deg.C, and discharging to obtain homogenized solution; s8, vacuum degassing: placing the homogenized solution in a vacuum degree of 40-50kPa at 30-40deg.C for degassing to obtain a degassed solution;
S9, sterilizing and filling: sterilizing the degassing solution at 90-120deg.C for 5-10s, packaging at 70-80deg.C, and sealing with vacuum can sealing machine to obtain semen Juglandis beverage;
the emulsion stabilizer is modified sugarcane nanocellulose; the modified sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 3-7 parts by weight of bagasse in 30-50 parts by weight of sodium bicarbonate solution with pH of 7.5-8.5 for 3-5 hours, filtering, drying filter residues at 60-80 ℃ for 3-5 hours, and crushing to 0.05-0.2cm to obtain bagasse particles;
(2) Adding 40-70 parts by weight of modifier into bagasse particles under the conditions of 110-125 ℃ and 0.05-0.2MPa, placing the bagasse particles into a supercritical reaction kettle, standing for 3-8min, filling the bagasse particles with liquid nitrogen until the pressure is 20-30MPa, and reacting for 20-50min at room temperature to obtain hydrolysis suspension;
(3) Adjusting pH of the hydrolyzed suspension to be=6.5-7.5 with 0.5-2mol/L acetic acid, filtering, washing filter residue with water to neutrality, dialyzing, collecting the retention solution in dialysis bag, centrifuging to obtain supernatant and precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3), uniformly mixing to obtain a dispersion liquid with the solute of 0.5-2wt%, and homogenizing for 4-7 times by using a high-pressure nano homogenizer to obtain modified sugarcane nanocellulose;
the modifier is an organic acid aqueous solution with the concentration of 50-70 wt%; the organic acid is a mixture of citric acid and malic acid with a mass ratio of (1-3): 1.
2. The method for preparing a walnut beverage according to claim 1, wherein the dialysis in the step (3) is to dialyze the filter residue with water until the dialysate exuded from the dialysis bag has the same conductivity as water.
3. The method for preparing a walnut beverage according to claim 1, wherein the high-pressure nano-homogenizer in the step (4) has a homogenizing pressure of 30 to 50MPa.
4. The method for preparing the walnut beverage according to claim 1, wherein the method for preparing the walnut beverage comprises the following steps:
s1, selecting materials and preprocessing: fresh, thick, full and insect-attack-free, mildew-free walnut kernels are selected and cleaned with water;
S2, peeling and removing astringency: using 1% NaOH aqueous solution and 0.2% citric acid aqueous solution according to the volume ratio of 3:1, mixing and preparing a peeling liquid, heating to 60 ℃, and mixing the walnut kernels according to a feed-liquid ratio of 1g: adding 12mL into the peeling liquid, soaking for 30min, taking out, washing with water, peeling to obtain peeled and astringent-removed semen Juglandis;
s3, drying: placing the peeled and unsmooth walnut kernels in a vacuum drying oven, and drying for 3 hours at the temperature of 44 ℃;
S4, low-temperature squeezing degreasing: crushing the walnut kernels dried in the step S3 in a crusher until the particle size is 0.15cm, and carrying out low-temperature cold pressing on the crushed walnut kernels at the pressure of 45MPa and the temperature of 45 ℃ until the oil content is 25wt% to obtain low-fat walnut cakes;
s5, pulping: the low-fat walnut cakes are prepared according to the feed liquid ratio of 1g: adding 12mL into 70 ℃ water, putting into a pulping machine, pulping for 5min at 70 ℃, and sieving with 120 mesh sieve to remove residues to obtain walnut slurry;
S6, blending: mixing vitamin C, stevioside and emulsion stabilizer according to the mass ratio of 1:0.5:1 to obtain ingredients; the mixture ratio of the ingredients is 1g:8L is added into water at 75 ℃ to be dissolved and prepared into mixed solution, and then the mixed solution and the walnut slurry are uniformly mixed according to the volume ratio of 1:1 to prepare the walnut slurry mixed solution;
S7, homogenizing: homogenizing the walnut pulp mixed solution in a homogenizer for 2 times, wherein the first homogenizing pressure is 35MPa, the homogenizing temperature is 55 ℃ for 3min, the second homogenizing pressure is 15MPa, the homogenizing temperature is 35 ℃ for 3min, and discharging to obtain a homogenized solution;
S8, vacuum degassing: placing the homogenized solution in a vacuum degree of 45kPa and a temperature of 35 ℃ for degassing to obtain a degassing solution;
S9, sterilizing and filling: sterilizing the degassing solution at 100deg.C for 8s, packaging at 75deg.C, and sealing with a vacuum can sealing machine to obtain semen Juglandis beverage;
The emulsion stabilizer is modified sugarcane nanocellulose;
The modified sugarcane nanocellulose is prepared by the following method:
(1) At room temperature, soaking 5 parts by weight of bagasse in 40 parts by weight of sodium bicarbonate solution with pH=8 for 4 hours, filtering, drying filter residues at 70 ℃ for 4 hours, and crushing to 0.1cm to obtain bagasse particles;
(2) Adding 60 parts by weight of modifier into the bagasse particles under the conditions of 121 ℃ and 0.1MPa, placing the bagasse particles into a supercritical reaction kettle, standing for 5min, filling the bagasse particles with liquid nitrogen to the pressure of 25MPa, and reacting at room temperature for 30min to obtain hydrolysis suspension; the modifier is an organic acid aqueous solution with the concentration of 60wt%, and the organic acid is a mixture of citric acid and malic acid according to the mass ratio of 2:1;
(3) Adjusting the pH value of the hydrolyzed suspension to be 7 by using 1mol/L acetic acid, filtering, washing filter residues to be neutral by using water, then performing dialysis treatment until the conductivity of the dialysate exuded by a dialysis bag is the same as that of water, taking a reserved liquid in the dialysis bag, and centrifuging to obtain a supernatant and a precipitate;
(4) Adding absolute ethyl alcohol into the precipitate obtained in the step (3) and uniformly mixing to obtain a dispersion liquid with the solute of 1 wt%; homogenizing for 3min at room temperature under 40MPa for 6 times to obtain modified sugarcane nanocellulose.
5. A walnut beverage prepared by the method of preparing a walnut beverage according to any one of claims 1-4.
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| CN101912139A (en) * | 2010-07-14 | 2010-12-15 | 云南大理洱宝实业有限公司 | Brain-invigorating walnut beverage and production technology thereof |
| CN106084071A (en) * | 2016-08-11 | 2016-11-09 | 中国科学院青岛生物能源与过程研究所 | A kind of method preparing nano-cellulose sustainably |
| CN106900853A (en) * | 2016-09-18 | 2017-06-30 | 南京林业大学 | A kind of dietary fiber lactic acid drink |
| CN111567623A (en) * | 2020-07-06 | 2020-08-25 | 张冬花 | Walnut beverage with memory improving function and production method thereof |
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| CN102318858A (en) * | 2011-07-19 | 2012-01-18 | 南红强 | Walnut protein drink and preparation method thereof |
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| CN107771953A (en) * | 2017-11-30 | 2018-03-09 | 深圳市聚尘科技有限公司 | A kind of preparation technology of walnut beverage |
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| CN101912139A (en) * | 2010-07-14 | 2010-12-15 | 云南大理洱宝实业有限公司 | Brain-invigorating walnut beverage and production technology thereof |
| CN106084071A (en) * | 2016-08-11 | 2016-11-09 | 中国科学院青岛生物能源与过程研究所 | A kind of method preparing nano-cellulose sustainably |
| CN106900853A (en) * | 2016-09-18 | 2017-06-30 | 南京林业大学 | A kind of dietary fiber lactic acid drink |
| CN111567623A (en) * | 2020-07-06 | 2020-08-25 | 张冬花 | Walnut beverage with memory improving function and production method thereof |
| CN111979820A (en) * | 2020-08-28 | 2020-11-24 | 扬州交石新材料科技有限公司 | Method for preparing straw nano cellulose dispersion liquid by supercritical-high pressure homogenization technology |
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