CN115777788A - Composite protein walnut milk and production process thereof - Google Patents
Composite protein walnut milk and production process thereof Download PDFInfo
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Abstract
The invention discloses a compound protein walnut milk and a production process thereof, belonging to the technical field of compound protein beverage preparation, wherein the raw materials of the compound protein walnut milk mainly comprise walnut kernels, sodium tripolyphosphate, whole milk powder, sucrose, sodium carboxymethylcellulose, erythritol, edible essence, sucrose fatty acid ester and sodium bicarbonate, and the compound protein walnut milk is prepared by (1) screening and peeling walnut kernels, (2) preparing walnut slurry, (3) preparing milk powder feed liquid, (4) blending mixed slurry, (5) heating, (6) filling, sealing, sterilizing and cooling. Because the inner seed coat of the walnut has bitter taste and can influence the flavor of the beverage, the invention also improves the peeling method when preparing the compound protein walnut milk. The endopleura is removed by the treatment of the peeling liquid and liquid nitrogen and the ultrasound, and the preparation method has the advantages of high endopleura removal rate, strong flavor of the beverage and milky color.
Description
Technical Field
The invention relates to the technical field of preparation of compound protein beverages, in particular to compound protein walnut milk and a production process thereof.
Background
The composite protein beverage is prepared with milk or milk product and different vegetable proteins as main material and through mixing. The compound protein walnut milk beverage belongs to a product of compound protein beverages, and the plant protein of the beverage is derived from walnuts, is rich in nutrition and fragrant in flavor, and is popular with consumers. The walnut has rich nutrition, and has effects of strengthening body constitution, nourishing brain, caring skin and prolonging life. Modern researches show that walnut kernel contains high content of unsaturated fatty acid, up to more than 50%, and protein content is 15%. In addition, the beverage also contains carbohydrates, multivitamins, carotene, riboflavin, rich calcium, phosphorus and iron, and has extremely high nutritional value.
However, the surface of the walnut kernel has a layer of compact brown thin skin, also called as walnut inner seed coat, which has bitter taste. This is because the main components in the walnut inner seed coat are cellulose, pectin, tannin and pigment. Wherein tannin, when bound to salivary protein, can contract tongue epithelial tissue cell to produce astringent taste. Tannin in walnut kernels mainly exists in walnut kernel testa, and the higher the content is, the more astringent the taste is, and meanwhile, the quality and stability of walnut protein are influenced, so that the removal of the walnut kernel testa in the walnut processing process is very necessary.
At present, methods for removing the inner seed coat of the walnut mainly comprise a baking peeling method, an alkali liquor peeling method and a boiling water peeling method. The walnut kernel is roasted and peeled by putting the walnut kernel into an oven or a microwave oven, heating the walnut kernel at a certain temperature and taking out the walnut kernel, so that the walnut flavor can be enhanced by roasting and peeling the walnut kernel, but the walnut kernel basically has no peeling effect. The method for peeling the walnut kernels by using the alkali liquor is a common treatment method for removing the walnut inner seed coats in factories, the peeling effect is good, but the walnut kernels peeled by using the alkali liquor have heavy alkali taste, the unsaturated fatty acid is reduced, and a large amount of wastewater is generated. The boiling water peeling method is that the walnut kernel is put into boiling water with the temperature of 100 ℃ for blanching treatment for a certain time, and is taken out after cold water treatment for manual peeling. The boiling water peeling method is simple and convenient to operate, has less pollution than an alkali liquor peeling method, has the defects of incomplete peeling effect and the like, is difficult to maintain the texture and color of the walnut kernel due to high temperature of boiling water, can influence the quality of protein in the walnut kernel, and is not beneficial to the comprehensive development and utilization of the walnut.
Therefore, at present, a compound protein walnut milk and a production process thereof are urgently needed, the loss of water and nutrient components caused by the removal of the walnut inner seed coat in the preparation process can be avoided, the nutrient value of the compound protein walnut milk is improved, the peeling effect can be achieved without adding alkali liquor, the inner seed coat removing effect is good, and the environment is not polluted.
Disclosure of Invention
In view of the above, the invention aims to provide a composite protein walnut milk and a production process thereof, so as to solve the problems of water and nutrient loss, poor effect of removing endopleura and environmental pollution caused by the completion of processing the composite protein walnut milk.
The invention solves the technical problems through the following technical means:
a compound protein walnut milk comprises the following raw materials: walnut kernel, sodium tripolyphosphate, whole milk powder, sucrose, sodium carboxymethylcellulose, erythritol, edible essence, sucrose fatty acid ester and sodium bicarbonate.
Further, the compound protein walnut milk comprises the following raw materials in parts by weight:
walnut kernel: sodium tripolyphosphate: whole milk powder: sucrose: sodium carboxymethylcellulose: erythritol: edible essence: sucrose fatty acid ester: sodium bicarbonate = (1-20): (0.01-0.2): (1-20): (1-10): (0.1-3): (0.01-0.2): (0.01-0.3): (0.01-0.1): (0.01-0.2).
Further, the compound protein walnut milk comprises the following raw materials in parts by weight: walnut kernel: sodium tripolyphosphate: whole milk powder: sucrose: sodium carboxymethylcellulose: erythritol: edible essence: sucrose fatty acid ester: sodium bicarbonate = (5-10): (0.01-0.07): (4-6): (3-6): (0.2-1): (0.01-0.06): (0.02-0.1): (0.01-0.04): (0.02-0.05).
A production process of compound protein walnut milk comprises the following steps:
(1) Screening and peeling walnut kernels: screening and removing impurities and rotten and deteriorated walnut kernels, and removing the inner seed coats of the walnut kernels to obtain peeled walnut kernels, wherein the inner seed coats are compact on the surfaces of the walnut kernels, and the color and the taste of walnut milk can be influenced if the inner seed coats are not removed;
(2) Preparing walnut slurry: adding 2 times of water with the weight of 40-50 ℃ into the peeled walnut kernels, grinding the walnut kernels into pulp by using a colloid mill, centrifuging the pulp, separating to obtain primary ground walnut pulp and walnut residues, adding 2 times of water with the weight of 40-50 ℃ into the walnut residues, grinding and centrifuging the mixture again to obtain secondary ground walnut pulp, mixing the primary ground walnut pulp and the secondary ground walnut pulp, filtering the mixture by using 100-mesh filter cloth, and filtering the mixture by using 180-mesh filter cloth to obtain filtered walnut pulp;
(3) Preparing milk powder feed liquid: adding 50-60 deg.C water into whole milk powder, stirring at constant temperature for 3-6min to dissolve whole milk powder, standing for 10-20min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Blending the mixed slurry: in order to stabilize the walnut milk in subsequent processing and reach a certain storage period, a certain amount of food additives are required to be added, so that sucrose and sodium carboxymethylcellulose are dissolved in water to prepare a mixed solution A, sucrose fatty acid ester is dissolved in water to prepare a sucrose fatty acid ester solution, erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate are dissolved in water to prepare a mixed solution B, the mixed solution A, the mixed solution B and the sucrose fatty acid ester solution are filtered and then added into the filtered walnut slurry, and then milk powder is added to obtain mixed slurry;
(5) Homogenizing: heating the mixed slurry to 81-85 ℃, and homogenizing under 35-45MPa to obtain homogeneous slurry;
the high-pressure homogenization is a method for effectively reducing the particle size of particles, and the volume and the mass of single particles are reduced by the action of impact, explosion, shearing force and the like on large particle substances such as fat, fiber, protein and the like in walnut kernels, so that the particles are dispersed, the fat, the protein and the like are micronized and homogenized, the particle size of emulsion is reduced, the problems of fat floating and protein sinking are solved, and the stability of products is improved.
(6) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 78-85 deg.C, vacuum deoxidizing, filling into container, maintaining the center temperature at 70-85 deg.C, immediately sealing with screw cap, sterilizing at 121 deg.C for 15-20min, immediately cooling with water to 38-42 deg.C to obtain compound protein walnut milk.
Further, the specific process of the step (1) of the production process of the walnut milk comprises the following steps:
screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in peel-removing solution of 40-50 deg.C for 25-30min, taking out, freezing in liquid nitrogen, rapidly taking out, and ultrasonically treating for 3-10min to obtain peeled semen Juglandis.
The walnut inner seed coat is a layer of wooden diaphragm, and the polysaccharide in the lignocellulose biomass can be converted into fermentable reducing sugar by adding xylanase, so that the capsule coat mainly containing cellulose is broken, and the effect of removing the inner seed coat in the walnut is achieved. The wet endopleura is rapidly frozen and firmed under the action of liquid nitrogen, large ice crystals are formed on the surface of the endopleura, the water is cooled into ice, the size is increased, the endopleura and the pulp are extruded, the endopleura and the pulp are further separated, and finally, the separated endopleura falls under the action of ultrasound, so that the peeling process is completed.
Further, the peeling liquid comprises the following raw materials: 3-5 parts of xylanase and 95-97 parts of disodium hydrogen phosphate-citric acid buffer solution.
Further, the preparation method of the peeling liquid comprises the following steps: dissolving xylanase in disodium hydrogen phosphate-citric acid buffer solution with pH of 3.2-3.8 to obtain peeling solution.
Further, the xylanase activity in the peeling liquid is 30000IU.
Further, the ultrasonic treatment condition during peeling is 50-60 ℃ and 100-200W.
Has the advantages that:
1. the compound protein walnut milk prepared by the invention avoids water and nutrient loss caused by the removal of the walnut inner seed coat in the preparation process, improves the nutrient value of the compound protein walnut milk, can achieve the effect of peeling without adding alkali liquor, and has good effect of removing the inner seed coat and no pollution to the environment.
2. The composite protein walnut milk provided by the invention is bright white in color, stable and uniform, pure in walnut flavor, excellent in taste, free of bitter taste, rich in nutrition and aromatic in flavor.
Detailed Description
The present invention will be described in detail with reference to examples below:
the invention provides a compound protein walnut milk and a production process thereof, and the specific preparation process comprises the following steps:
example 1: preparation of composite protein walnut milk
Weighing the following raw materials:
35kg of walnut kernel, 200g of sodium tripolyphosphate, 25kg of whole milk powder, 22kg of cane sugar, 3kg of sodium carboxymethylcellulose, 200g of erythritol, 300g of edible essence, 100g of sucrose fatty acid ester and 200g of sodium bicarbonate.
Preparing a peeling liquid:
a peeling solution was prepared by dissolving 2.6kg of xylanase with 30000IU activity in 85kg of disodium hydrogenphosphate-citric acid buffer solution with pH 3.5.
The preparation method comprises the following steps:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated walnut kernels, soaking the screened walnut kernels in a peeling liquid at 45 ℃ for 27min, taking out the walnut kernels, putting the walnut kernels into liquid nitrogen, freezing the walnut kernels to be hard, quickly taking out the walnut kernels, and carrying out ultrasonic treatment at 55 ℃ and 150W for 7min to obtain peeled walnut kernels;
(2) Preparing walnut slurry: adding water with the temperature of 45 ℃ which is 2 times of the weight of the walnut kernel into the peeled walnut kernel, grinding the walnut kernel into slurry by using a colloid mill, centrifuging the slurry at 1000rpm, separating the slurry to obtain primary ground walnut slurry and walnut residue, adding water with the temperature of 45 ℃ which is 2 times of the weight of the walnut residue into the walnut residue, grinding and centrifuging the mixture again to obtain secondary ground walnut slurry, mixing the primary ground walnut slurry and the secondary ground walnut slurry, filtering the mixture by using 100-mesh filter cloth, and filtering the mixture by using 180-mesh filter cloth to obtain filtered walnut slurry;
(3) Preparing milk powder feed liquid: adding 50kg of 55 deg.C water into whole milk powder, stirring at 55 deg.C for 5min at 180r/min to dissolve whole milk powder, standing for 15min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Blending the mixed slurry: dissolving sucrose and sodium carboxymethylcellulose in 80kg of water to obtain a mixed solution A, dissolving sucrose fatty acid ester in 50kg of water to obtain a sucrose fatty acid ester solution, dissolving erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate in 100kg of water to obtain a mixed solution B, filtering the mixed solution A, the mixed solution B and the sucrose fatty acid ester solution, adding the filtered walnut slurry, and adding the milk powder solution to obtain a mixed slurry;
(5) Homogenizing: heating the mixed slurry to 83 ℃, and homogenizing under 40MPa to obtain homogeneous slurry;
(6) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 81 deg.C, vacuum deoxidizing, filling into container, maintaining the center temperature at 77 deg.C, immediately sealing with screw cap, sterilizing at 121 deg.C for 18min, immediately cooling with water to 40 deg.C to obtain compound protein walnut milk.
Example 2: preparation of composite protein walnut milk
Weighing the following raw materials:
25kg of walnut kernel, 50g of sodium tripolyphosphate, 20kg of whole milk powder, 15kg of cane sugar, 1kg of sodium carboxymethylcellulose, 50g of erythritol, 100g of edible essence, 50g of sucrose fatty acid ester and 100g of sodium bicarbonate.
Preparing a peeling liquid:
a peeling solution was prepared by dissolving 1.5kg of xylanase with an activity of 30000IU in 48.5kg of disodium hydrogenphosphate-citric acid buffer solution with pH 3.2.
The preparation method comprises the following steps:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in peeling liquid at 40 deg.C for 30min, taking out, placing into liquid nitrogen, freezing, rapidly taking out, and performing ultrasonic treatment at 50 deg.C and 100W for 10min to obtain peeled semen Juglandis;
(2) Preparing walnut slurry: adding 2 times of water with the weight of 40 ℃ into the peeled walnut kernels, grinding the walnut kernels into slurry by using a colloid mill, centrifuging at 800rpm, separating to obtain primary ground walnut slurry and walnut residues, adding 2 times of water with the weight of 40 ℃ into the walnut residues, grinding and centrifuging again to obtain secondary ground walnut slurry, mixing the primary ground walnut slurry and the secondary ground walnut slurry, filtering by using 100-mesh filter cloth, and filtering by using 180-mesh filter cloth to obtain filtered walnut slurry;
(3) Preparing milk powder feed liquid: adding 40kg of 50 deg.C water into whole milk powder, stirring at 50 deg.C at constant temperature for 6min at 150r/min to dissolve whole milk powder, standing for 10min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Blending mixed slurry: dissolving sucrose and sodium carboxymethylcellulose in 51kg of water to obtain a mixed solution A, dissolving sucrose fatty acid ester in 25kg of water to obtain a sucrose fatty acid ester solution, dissolving erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate in 34kg of water to obtain a mixed solution B, filtering the mixed solution A, the mixed solution B and the sucrose fatty acid ester solution, adding the filtered walnut slurry, and adding the milk powder solution to obtain a mixed slurry;
(5) Homogenizing: heating the mixed slurry to 81 ℃, and homogenizing under 45MPa to obtain homogeneous slurry;
(6) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 78 deg.C, vacuum deoxidizing, filling into container, maintaining the center temperature at 70 deg.C, immediately sealing with screw cap, sterilizing at 121 deg.C for 20min, immediately cooling with water to 38 deg.C to obtain compound protein walnut milk.
Example 3: preparation of composite protein walnut milk
Weighing the following raw materials:
50kg of walnut kernel, 350g of sodium tripolyphosphate, 30kg of whole milk powder, 30kg of cane sugar, 5kg of sodium carboxymethylcellulose, 300g of erythritol, 500g of edible essence, 200g of sucrose fatty acid ester and 250g of sodium bicarbonate.
Preparing a peeling liquid:
a peeling solution was prepared by dissolving 4.5kg of xylanase with 30000IU activity in 145.5kg of disodium hydrogenphosphate-citric acid buffer solution with pH 3.8.
The preparation method comprises the following steps:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in 50 deg.C peeling liquid for 25min, taking out, placing into liquid nitrogen, freezing, rapidly taking out, and performing ultrasonic treatment at 60 deg.C and 200W for 10min to obtain peeled semen Juglandis;
(2) Preparing walnut slurry: adding 2 times of water with the weight of 50 ℃ into peeled walnut kernels, grinding the walnut kernels into pulp by using a colloid mill, centrifuging at 1500rpm, separating to obtain primary ground walnut pulp and walnut residues, adding 2 times of water with the weight of 40-50 ℃ into the walnut residues, grinding and centrifuging again to obtain secondary ground walnut pulp, mixing the primary ground walnut pulp and the secondary ground walnut pulp, filtering by using 100-mesh filter cloth, and filtering by using 180-mesh filter cloth to obtain filtered walnut pulp;
(3) Preparing milk powder feed liquid: adding 60kg of 60 deg.C water into whole milk powder, stirring at 60 deg.C at constant temperature for 3min at 200r/min to dissolve whole milk powder, standing for 10min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Blending mixed slurry: dissolving sucrose and sodium carboxymethylcellulose in 112kg of water to obtain a mixed solution A, dissolving sucrose fatty acid ester in 100kg of water to obtain a sucrose fatty acid ester solution, dissolving erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate in 167kg of water to obtain a mixed solution B, filtering the mixed solution A, the mixed solution B and the sucrose fatty acid ester solution, adding the filtered walnut slurry, and adding the milk powder solution to obtain a mixed slurry;
(5) Homogenizing: heating the mixed slurry to 85 ℃, and homogenizing under 35MPa to obtain homogeneous slurry;
(6) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 85 deg.C, vacuum deoxidizing, filling into container, maintaining the center temperature at 85 deg.C, immediately sealing with screw cap, sterilizing at 121 deg.C for 15min, immediately cooling to 42 deg.C with water to obtain compound protein walnut milk.
Comparative example 1: preparation of compound protein walnut milk
Compared with the compound protein walnut milk in example 1, the compound protein walnut milk in comparative example 1 is mainly different in that peeling liquid is not used in the screening and peeling process of the walnut kernels in step (1) in comparative example 1, the other steps and the used raw materials are the same, and the screening and peeling process of the walnut kernels in step (1) is as follows:
(1) screening and peeling walnut kernels, namely screening and removing impurities and rotten and deteriorated walnut kernels, soaking the screened walnut kernels in water at 45 ℃ for 27min, taking out the walnut kernels, putting the walnut kernels into liquid nitrogen, freezing the walnut kernels to be hard, quickly taking out the walnut kernels, and carrying out ultrasonic treatment at 55 ℃ and 150W for 7min to obtain peeled walnut kernels.
Comparative example 2: preparation of compound protein walnut milk
The composite protein walnut milk of the comparative example 2 is compared with the composite protein walnut milk of the example 1, and the main difference is that liquid nitrogen is not used in the screening and peeling preparation process of the walnut kernels in the step (1) of the composite protein walnut milk of the comparative example 2, the other steps are the same as the used raw materials, and the screening and peeling preparation process of the walnut kernels in the step (1) of the composite protein walnut milk of the comparative example 2 is as follows:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in 45 deg.C peeling liquid for 27min, taking out, and performing ultrasonic treatment at 55 deg.C and 150W for 7min to obtain peeled semen Juglandis.
Comparative example 3: preparation of compound protein walnut milk
The composite protein walnut milk of comparative example 3 is compared with the composite protein walnut milk of example 1, and the main difference is that the screening and peeling preparation process of the walnut kernels in step (1) of the composite protein walnut milk of comparative example 3 is not subjected to ultrasonic treatment, the other steps and the used raw materials are the same, and the screening and peeling preparation process of the walnut kernels in step (1) of the composite protein walnut milk of comparative example 3 is as follows:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated walnut kernels, soaking the screened walnut kernels in peeling liquid at 45 ℃ for 27min, taking out, putting into liquid nitrogen, freezing and hardening, and quickly taking out to obtain peeled walnut kernels.
Comparative example 4: preparation of compound protein walnut milk
The composite protein walnut milk of comparative example 4 is compared with the composite protein walnut milk of example 1, and the main difference is that the screening and peeling of walnut kernels in step (1) of the composite protein walnut milk of comparative example 4 is not carried out, the other steps and the used raw materials are the same, and the step (1) of the composite protein walnut milk of comparative example 4 is specifically carried out as follows:
(1) Screening walnut kernels: screening to remove impurities and rotten and deteriorated walnut kernels to obtain screened walnut kernels.
Comparative example 5: preparation of compound protein walnut milk
The composite protein walnut milk of comparative example 5 is compared with the composite protein walnut milk of example 1, and the main difference is that in the screening and peeling preparation process of walnut kernels in step (1) of the composite protein walnut milk of comparative example 5, a peeling liquid is changed into a sodium hydroxide solution with the mass concentration of 0.4%, the rest raw materials and steps are the same as those in example 1, and the specific preparation process of the barrier layer in step (1) is as follows:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated walnut kernels, soaking the screened walnut kernels in a sodium hydroxide solution with the mass concentration of 0.4% at 45 ℃ for 27min, taking out the walnut kernels, putting the walnut kernels into liquid nitrogen, freezing and hardening, quickly taking out the walnut kernels, and performing ultrasonic treatment at 55 ℃ and 150W for 7min to obtain peeled walnut kernels.
Comparative example 6: preparation of compound protein walnut milk
The composite protein walnut milk of the comparative example 6 is compared with the composite protein walnut milk of the example 1, and the main difference is that the raw materials of the composite protein walnut milk of the comparative example 6 do not contain sucrose, sodium carboxymethylcellulose, sucrose fatty acid ester, erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate, and the specific preparation process of the composite protein walnut milk of the comparative example 6 is as follows:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in peeling liquid at 45 deg.C for 27min, taking out, placing into liquid nitrogen, freezing, rapidly taking out, and performing ultrasonic treatment at 55 deg.C and 150W for 7min to obtain peeled semen Juglandis;
(2) Preparing walnut slurry: adding water with the temperature of 45 ℃ which is 2 times of the weight of the walnut kernel into the peeled walnut kernel, grinding the walnut kernel into slurry by using a colloid mill, centrifuging the slurry at 1000rpm, separating the slurry to obtain primary ground walnut slurry and walnut residue, adding water with the temperature of 45 ℃ which is 2 times of the weight of the walnut residue into the walnut residue, grinding and centrifuging the mixture again to obtain secondary ground walnut slurry, mixing the primary ground walnut slurry and the secondary ground walnut slurry, filtering the mixture by using 100-mesh filter cloth, and filtering the mixture by using 180-mesh filter cloth to obtain filtered walnut slurry;
(3) Preparing milk powder feed liquid: adding 50kg of 55 deg.C water into whole milk powder, stirring at 55 deg.C for 5min at 180r/min to dissolve whole milk powder, standing for 15min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Homogenizing: mixing the walnut slurry and the milk powder liquid, heating to 83 ℃, and homogenizing under 40MPa to obtain homogeneous slurry;
(5) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 81 deg.C, vacuum deoxidizing, filling into container, maintaining the center temperature at 77 deg.C, immediately sealing with screw cap, sterilizing at 121 deg.C for 18min, immediately cooling with water to 40 deg.C to obtain compound protein walnut milk.
The first experimental test: peeling test of walnut kernels
1. Sample selection
Selecting 800 full Xianglingling walnut kernels without mildew, rot and deterioration, dividing the walnut kernels into an experimental group 1 and a control group 1-5, wherein each group comprises 200 walnut kernels, weighing the walnut kernels before treatment, and averaging;
2. the treatment method comprises the following steps:
experimental group 1: selecting the peeling method in the step (1) of the embodiment 1;
control groups 1-5: selecting the peeling method in the step (1) of comparative examples 1-5;
3. a calculation method;
selecting walnuts processed by the experimental group 1 and the control group 1-5, weighing the weight of the processed walnut kernels, calculating an average value, and calculating the walnut kernel pulp yield of the samples of the experimental group 1 and the control group 1-5, wherein the walnut kernel pulp yield is = (the weight of the walnut kernel after peeling treatment/the weight of the walnut kernel before peeling treatment) multiplied by 100 percent, the peeling area is approximately estimated to be a percentage, and the specific results are shown in the following table 1:
the data tested are shown in table 1:
TABLE 1
| Experimental group 1 | Comparative group 1 | Comparative group 2 | Comparative group 3 | Comparative group 4 | Comparative group 5 | |
| Weight before treatment (g) | 7.3 | 6.8 | 5.6 | 6.4 | 6.7 | 7.1 |
| Weight (g) after treatment | 7.1 | 6.2 | 4.9 | 6.0 | 6.7 | 6.8 |
| Walnut kernel pulp yield (%) | 97.3％ | 99.7％ | 87.5％ | 93.8％ | / | 95.8％ |
| Area% of peeled skin | 99％ | 90％ | 88％ | 92％ | 0％ | 95％ |
And (3) analyzing experimental data:
1. compared with the experimental group 1, the comparison group 5 has the walnut kernel pulp yield of only 95.8% and the peeling area of 95%, which shows that the walnut kernel can well increase the peeling rate of the walnut kernel without damaging the inner pulp after being processed by the peeling liquid.
2. Compared with the experimental group 1, the comparative group 1 does not use the peeling liquid during the peeling treatment process; compared with the experimental group 1, the comparative group 2 does not use liquid nitrogen in the peeling process of the comparative group 2; compared with the experimental group 1, the comparative group 3 does not use ultrasonic treatment in the peeling treatment process; the synergistic treatment of the peeling liquid, the liquid nitrogen and the ultrasound of the walnut inner seed coat can improve the peeling rate of the walnut kernel and the fruit pulp yield, so that the walnut kernel is well treated, the bitter taste and the astringent taste are removed, and the subsequent processing is convenient.
Experiment test two: sensory test of compound protein walnut milk beverage
1. Sample selection
Selecting 12kg of mouldy and rotten-free plump walnut kernels, dividing the walnut kernels into six groups, and preparing the compound protein walnut milk beverage; the compound protein walnut milk beverage prepared in the example 1 and the comparative examples 1-5 is selected, and the sensory evaluation and the taste evaluation of the compound protein walnut milk beverage are examined. Sensory flavor mouthfeel evaluation of beverages, testing of the products was performed with the products of example 1 and comparative examples 1-5, as shown in table 2:
TABLE 2
As can be seen from Table 2, the compound protein walnut milk beverage prepared by the invention is optimal in sensory and mouthfeel evaluation in example 1, and the compound protein walnut milk beverage is proved to achieve very high quality in sensory and mouthfeel of the product, and to have milky color, stable liquid, no suspended matters and precipitates, and no bitter taste and astringent taste in the mouth. The product stability is good, and the formula process is feasible.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (9)
1. The compound protein walnut milk is characterized by comprising the following raw materials: walnut kernel, sodium tripolyphosphate, whole milk powder, sucrose, sodium carboxymethylcellulose, erythritol, edible essence, sucrose fatty acid ester and sodium bicarbonate.
2. The compound protein walnut milk according to claim 1, which is prepared from the following raw materials in parts by weight:
walnut kernel: sodium tripolyphosphate: whole milk powder: sucrose: sodium carboxymethylcellulose: erythritol: edible essence: sucrose fatty acid ester: sodium bicarbonate = (1-20): (0.01-0.2): (1-20): (1-10): (0.1-3): (0.01-0.2): (0.01-0.3): (0.01-0.1): (0.01-0.2).
3. The compound protein walnut milk according to claim 2, which is prepared from the following raw materials in parts by weight: walnut kernel: sodium tripolyphosphate: whole milk powder: sucrose: sodium carboxymethylcellulose: erythritol: edible essence: sucrose fatty acid ester: sodium bicarbonate = (5-10): (0.01-0.07): (4-6): (3-6): (0.2-1): (0.01-0.06): (0.02-0.1): (0.01-0.04): (0.02-0.05).
4. The production process of the compound protein walnut milk is characterized by comprising the following steps:
(1) Screening and peeling walnut kernels: screening to remove impurities and rotten and deteriorated walnut kernels, and removing seed coats of the walnut kernels to obtain peeled walnut kernels;
(2) Preparing walnut slurry: adding peeled walnut kernels into water, grinding the walnut kernels into pulp, centrifuging the pulp, separating to obtain primary ground walnut pulp and walnut residues, adding water into the walnut residues, grinding and centrifuging the mixture again to obtain secondary ground walnut pulp, mixing the primary ground walnut pulp and the secondary ground walnut pulp, filtering the mixture by using 100-mesh filter cloth, and filtering the mixture by using 180-mesh filter cloth to obtain filtered walnut pulp;
(3) Preparing milk powder feed liquid: adding 50-60 deg.C water into whole milk powder, stirring at constant temperature for 3-6min to dissolve whole milk powder, standing for 10-20min, filtering with 100 mesh filter cloth, and filtering with 180 mesh filter cloth to obtain milk powder solution;
(4) Blending mixed slurry: dissolving sucrose and sodium carboxymethylcellulose in water to obtain a mixed solution A, dissolving sucrose fatty acid ester in water to obtain a sucrose fatty acid ester solution, dissolving erythritol, sodium tripolyphosphate, edible essence and sodium bicarbonate in water to obtain a mixed solution B, filtering the mixed solution A, the mixed solution B and the sucrose fatty acid ester solution, adding the filtered walnut slurry, and adding the milk powder to obtain a mixed slurry;
(5) Homogenizing: heating the mixed slurry to 81-85 ℃, and homogenizing under 35-45MPa to obtain homogeneous slurry;
(6) Filling, sealing, sterilizing and cooling: heating the homogenized slurry to 78-85 deg.C, vacuum deoxidizing, filling into container, keeping the center temperature at 70-85 deg.C, immediately screwing cover and sealing, sterilizing at 121 deg.C for 15-20min, immediately cooling with water to 38-42 deg.C to obtain the compound protein walnut milk.
5. The production process of the compound protein walnut milk according to claim 4, wherein the specific steps in the step (1) of the production process of the walnut milk are as follows:
screening to remove impurities and rotten and deteriorated semen Juglandis, soaking the screened semen Juglandis in peel-removing solution of 40-50 deg.C for 25-30min, taking out, freezing in liquid nitrogen, rapidly taking out, and ultrasonically treating for 3-10min to obtain peeled semen Juglandis.
6. The production process of the compound protein walnut milk as claimed in claim 5, wherein the peeling liquid comprises the following raw materials: 3-5 parts of xylanase and 95-97 parts of disodium hydrogen phosphate-citric acid buffer solution.
7. The production process of the compound protein walnut milk according to claim 6, wherein the preparation method of the peeling liquid is as follows: dissolving xylanase in disodium hydrogen phosphate-citric acid buffer solution with pH of 3.2-3.8 to obtain peeling solution.
8. The production process of the compound protein walnut milk according to claim 6, wherein the activity of xylanase in the peeling liquid is 30000IU.
9. The production process of the compound protein walnut milk as claimed in claim 4, wherein the ultrasonic treatment condition during peeling is 50-60 ℃ and 100-200W.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116420789A (en) * | 2023-05-05 | 2023-07-14 | 贵州省核桃研究所 | Walnut milk containing Chinese honeylocust fruits and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116420789A (en) * | 2023-05-05 | 2023-07-14 | 贵州省核桃研究所 | Walnut milk containing Chinese honeylocust fruits and preparation method thereof |
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