CN106418407A - Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C - Google Patents
Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C Download PDFInfo
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- CN106418407A CN106418407A CN201610944466.6A CN201610944466A CN106418407A CN 106418407 A CN106418407 A CN 106418407A CN 201610944466 A CN201610944466 A CN 201610944466A CN 106418407 A CN106418407 A CN 106418407A
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- Prior art keywords
- walnut
- cream
- acid
- kernel
- walnut kernel
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 125
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- 238000000034 method Methods 0.000 title claims abstract description 10
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention relates to walnut sauce produced by non-high-temperature grinding technique at 72 DEG C. The walnut sauce produced by non-high-temperature grinding technique at 72 DEG C retains the functional ingredients of walnut to maximum extent, such as unsaturated fatty acids, and polyphenols; as the ratio of linoleic acid to Alpha-linoleic acid in the walnut sauce produced herein is most satisfactory to the ratio of (4-6):1 recommended by Chinese Nutrition Society, the walnut sauce has the functions of promoting intelligence development, preventing cardiovascular and cerebrovascular diseases, improving immunity, resisting tumors, resisting fatigue and defying age.
Description
Technical field
The present invention relates to food technology field, the present invention relates to a kind of walnut cream, specifically, it is related to a kind of non high temperature
72 degree of walnut creams of (Non-High Temperature, NHT) 72 DEG C of temperature control grinding technology processing.
Background technology
Walnut, also known as English walnut, Qiang peach, the area such as original W. Asia, West Asia, for " kings of woody oleiferous plants ", is China's weight
The woody grain and oil industrial crops wanted, the good fruit of dietotherapy.It is rich in multiple nutrition and active component, is one of the world's " four is big " dry fruit,
There is larger value of exploiting and utilizing.Walnut kernel is the major part that walnut eats and processes, containing protein, fat, carbon water
The nutriments such as compound, minerals and vitamins, high in nutritive value, there are macrobiosis of preserving youthful looks, fatigue-relieving, the work(of strong body brain tonic
Effect.
The protein content of walnut is extremely abundant, is a kind of good protein group food, and protein content is up to 14%-
17%, mainly it is made up of 4 kinds of protein:Glutelin, globulin, albumin and prolamin, account for walnut protein respectively
70.11%, 17.57%, 6.81%, 5.33%, contain 18 kinds of amino acid in walnut protein, arginine therein and glutamic acid contain
Amount is all very high, and comprises 8 kinds of essential amino acids of needed by human body and ratio is suitable for.Must amino acid be that human body synthesizes itself egg
, in general, in the elderly's body, there is negative nitrogen balance, the decomposition amount of protein is more than the conjunction of protein in raw material necessary to white matter
Cheng Liang.Supplement and amino acid must contribute to increasing the protein of the elderly itself and become amount to the elderly, mitigate negative nitrogen balance, increasing
Strong vigor, promotes longevity.
, in 60-80%, aliphatic acid is mainly by insatiable hungers such as oleic acid, linoleic acid and alpha-linolenic acids for walnut kernel fat content
With aliphatic acid composition, wherein oleic acid is monounsaturated fatty acids, and linoleic acid and alpha-linolenic acid are polyunsaturated fatty acid and content
Highest, these aliphatic acid are the primary structure fat of cerebral tissue nerve cell.Additionally, the phosphatide in walnut kernel constitutes nerve carefully
The base substance of born of the same parents, this composition each contributes to the synthesis of nerve cell and the normal function maintaining nerve cell.Therefore walnut tool
There are prevention parkinson's syndrome, the function of prevention senile dementia.Further, since oleic acid, linoleic acid plus linolenic acid are unsaturation
Aliphatic acid, the unsaturated bond in its aliphatic acid has very strong reproducibility, and free radical that can produce human body metabolism etc. has
Oxidizing material reduction, reduces the injury that the materials such as free radical bring to body, has anti-oxidant, anti-aging work(
Energy.Unrighted acid also has the function of adjusting blood fat, and the absorption increasing unrighted acid contributes to reduction blood fat level,
Reduce blood viscosity, thus reaching the purpose of prevention cardiovascular and cerebrovascular disease.
Linoleic acid (ω -6 aliphatic acid) and alpha-linolenic acid (omega-fatty acid) are needed by human two kind aliphatic acid, are prostatitis
Parathyrine, EPA (eicosapentaenoic acid) and DHA (DHA), wait the precursor compound of important metabolite, can promote
Nervous system development and protection skin-nourishing, play an important role to maintaining health, regulation physiological function.ω -6 how unsaturated
After aliphatic acid enters body, prostaglandin can be converted into, prostaglandin can effectively strengthen immunologic function, adjust metabolism, subtract
Subinflammation and regulation and control human body internal circulation system, have important function to middle-aged and old immune systems.Leukotrienes can in human body
To be converted into the materials such as DHA (DHA), EPA (eicosapentaenoic acid).EPA and DHA is comprehensive in prevention Parkinson
Senile dementia of seeking peace plays an important role face to face.Omega-fatty acid also has the minimizing generation of inflammation and the work of platelet aggregation
With healthy to the elderly have important effect, but if huge uptake ω -6 aliphatic acid, can suppress internal ω -3 fat
The synthesis of fat acid, and omega-fatty acid deficiency be will result in omega-fatty acid and lacked of proper care with ω -6 fatty acid proportion.Therefore, both
Fatty acid requirement keeps rational ratio to be just conducive to the health of human body,《DRIs》2000
Dietary reference intakes in version advise that two kinds of fatty acid proportions are (4-6)：1, WHO and FAO proposed aliphatic acid in meals in 1994
Proper ratio be (5-10):1.In drying walnut kernel raw material, the ratio of both aliphatic acid is about 5:1, meet《Chinese residents
Chinese DRIs》The proportion recommended, the ratio of made walnut cream is 5.29:1.
Endopleura of walnut nutrient content enriches, and is rich in a series of Polyphenols chemical constituents with non-oxidizability, main
Tanninses to be included, flavonoids, phenolic acid class and phytosterol class etc..The research of Jun Yang etc. finds, in 9 kinds of north America region
In staple food nut, walnut kernel has highest total phenol content and antioxygenic property, is eaten for a long time and contributes to maintaining health；
And Liu Chang etc. finds in the research to the grease-contained wholefood of 15 kinds of richnesses, polyphenol content highest in walnut, is 12.5mg/g,
It is significantly higher than other economic forest crops such as hickory nut, American pistachios.Meanwhile, oneself confirmation walnut polyphenol of antioxidation in vitro test is excellent
Anti-oxidant and radical scavenging activity.And the live test being directed to biology then more properly indicates walnut polyphenol in vivo
Physiologically active, can anti-aging effectively.The rich content of the Zn-ef ficiency in endopleura of walnut, zinc is brain cell growth
Key element, scarce zinc can affect the function of brain, so that brain cell is reduced；In addition zinc is also the nutrition maintaining immune organ thymus function
When element, only Zn-ef ficiency are sufficient, the function of guarantee thymus gland is normal, normal differentiation T lymphocyte, maintains cellular immunity
Function.
Essential amino acid in walnut cream is that the synthesis of vivo protein provides raw material；The units such as unrighted acid, phosphorus
Element provides material guarantee for the normal function of nervous system, contributes to preventing parkinson's syndrome and senile dementia；Zn-ef ficiency has
Help maintain the immune normal function of the elderly；To free radical etc., the internal harmful substance producing has very polyphenols
Strong Scavenging activity, has the function of anti-aging.Therefore, walnut cream is a kind of to various people, especially person in middle and old age's person
The highly beneficial healthy food of body health.
Content of the invention
The invention aims to a kind of nutritive value of making is higher, there is promotion intelligence development, prevention cardiovascular and cerebrovascular
Disease, enhance immunity, the function of antitumor, antifatigue and anti-aging, for various people, especially middle-aged and old bodies have
The walnut cream of benefit.
The present invention be employed technical scheme comprise that to achieve these goals, the walnut cream that a kind of dry milling processes make, and it is special
Levy and be that whole process processes walnut kernel using 72 DEG C of temperature control grinding technologies of non high temperature (Non-High Temperature, NHT).
The present invention relates to a kind of walnut cream is it is characterised in that comprise the following steps：
1) select the walnut kernel with endotesta；
2) with clear water, walnut kernel is rinsed 3 times；
3) toast 40 minutes in the environment of walnut kernel being placed in 72 ± 5 DEG C, every 10 minutes, walnut kernel is stirred, make
It is heated evenly；
4) it is cooled to room temperature after taking out walnut kernel；
5) with 24000 ± 1000 turns of pulverizer, walnut kernel rough lapping is become more uniform sauce shape；
6) use colloid mill fine lapping three times；
7) adopt pasteurize, 62-65 DEG C of water-bath 30 minutes；
8) lower the temperature, sterile filling.
A kind of walnut cream according to the present invention is it is characterised in that select the walnut kernel with endotesta, walnut cream contains abundant
Cobastab1, polyphenol, phosphorus and zinc.
A kind of walnut cream according to the present invention, it is characterised in that baking temperature is 72 ± 5 DEG C, farthest retains core
Unrighted acid, Polyphenols nutrient content in peach, in walnut cream, the ratio of contained linoleic acid and alpha-linolenic acid meets China
Ratio (4-6) is recommended by NI：1.
A kind of walnut cream according to the present invention is it is characterised in that adopt 24000 ± 1000 turns of high speed disintegrator when roughly grinding
Walnut kernel is ground to form more uniform sauce shape, the trophism impact on unrighted acid in walnut, Polyphenols nutrient is less.
A kind of walnut cream according to the present invention is it is characterised in that promote intelligence development, prevention cardiovascular and cerebrovascular disease for preparation
Disease, anti-aging, the composition of enhance immunity, composition includes：Food, health products.
A kind of walnut cream according to the present invention is it is characterised in that be used for preparing Manufacture of Walnut Milk, Manufacture of Walnut Milk piece, walnut milk powder.
A kind of walnut cream according to the present invention is it is characterised in that detection method is as follows：
The detection of protein is detected according to GB GB 5009.5-2010.
The detection of carbohydrate is detected according to GB GB 5009.9-2008.
Always the detection of fat is detected according to GB GB 5009.6-2003.
Cobastab1Detection detected according to GB GB 5009.84-2003.
Cobastab2Detection detected according to GB GB 5009.85-2003.
The detection of calcium is detected according to GB GB 5009.92-2003.
The detection of phosphorus is detected according to GB GB 5009.87-2003.
The detection of iron is detected according to GB GB 5009.90-2003.
The detection of zinc is detected according to GB GB 5009.14-2003.
The detection of polyphenol adopts forint- phenol law.
Prepare extract first；Take 5.0g walnut cream to be placed in 50mL centrifuge tube, add the mixed of 25mL acetone and perchloric acid
Close liquid (5% acetone, acetone：Perchloric acid=4:1), centrifuge tube is placed on ice cube with the speed cyclotron oscillation of 90r/min
30min, then the centrifugation 5min with 6000r/min, obtain sample extracting solution.
Take 500 μ L sample extracts, add 3ml deionized water, 250 μ L forint phenol reagent box 750 μ L 7% (W/V)
Na2CO3Solution, mixes, and room temperature stands 8min.Add 500 μ L deionized waters, mix, react 120min under room temperature, then to go
Ionized water is comparison, and 765nm goes out analyzer absorbance.Reference standard curve, draws total phenol content.
The drafting of calibration curve：Prepare the gallic acid solution of 50 μ g/mL, take 0,200,400,600,800,1000 respectively
μ L, according to aforesaid operations, measures solution absorbance value, obtains calibration curve.
The detection of flavones adopts alchlor development process.
The sample extracting solution 700 μ L taking above-mentioned making, in 10mL centrifuge tube, adds 2500 μ L deionized waters and 150 μ L
5% (W/V) NaNO2Solution, mixes, and stands 6min.Add the freshly prepd 10%AlCl of 300 μ L3·6H2O solution, mixes, standing
5min.Add 1000 μ L 1mol/L NaOH solution and 350 μ L deionized waters, vortex mixes, measure the extinction of solution at 510nm
Value.
The making of calibration curve：
Accurately weigh 0.050g rutin, dissolved with formaldehyde and be settled to 100mL, obtain rutin standard liquid 500 μ g/mL.
Take 0,200,400,600,800,1000 μ L rutin standard liquids respectively, according to aforesaid operations, measure the absorbance of solution, paint
Calibration curve processed.
Arachidonic acid, oleic acid, linoleic acid, the analysis method of alpha-linolenic acid：Extract the grease in walnut using n-hexane,
Then using capillary column chromatography of gases, extract is detected, by the chromatogram knot with certain density standard aliphatic acid
Fruit is contrasted, and determines the species of aliphatic acid according to the time that peak occurs, according to the peak face of standard aliphatic acid and detection aliphatic acid
Amass the concentration to determine tested aliphatic acid.
Compared with prior art, the present invention has the advantages that：
(1) 72 DEG C of temperature control grinding technologies of non high temperature (Non-High Temperature, NHT), can be in non high temperature condition
Under more retain the nutriments such as unrighted acid in the middle of walnut, it is to avoid the oxidized destruction of unrighted acid.
(2) contained linoleic acid in walnut after 72 DEG C of temperature control grinding technologies of non high temperature (Non-High Temperature, NHT)
Retain the most completely with alpha-linolenic acid, ratio best suits Chinese Soclety of Nutrition and recommends ratio (4-6)：1.
(3) using the rotating speed of 24000 ± 1000rpm when pulverizing, various nutriments in walnut are farthest retained.
The product of the present invention can promote intelligence development, prevention cardiovascular and cerebrovascular disease, enhance immunity, antitumor, antifatigue
The walnut cream highly beneficial with anti-aging, this walnut cream can be applied in Manufacture of Walnut Milk production as raw-food material, has compared with Gao Jing
Ji is worth
Specific embodiment
Following examples are used for the present invention is described, but are not limited to the scope of the present invention.Without departing substantially from present invention spirit
In the case of essence, the modification that the inventive method, step or condition are made or replacement, belong to the scope of the present invention.
Embodiment 1
1) raw material：Belt leather walnut kernel and the not each 5000g of belt leather walnut kernel.
2) rinse：With clear water, walnut kernel is rinsed 3 times, thoroughly removes the impurity of residual on walnut kernel, then pull out and drain,
Standby.
3) toast：Toast 40 minutes in the environment of walnut kernel is placed in 62 ± 5 DEG C, every 10 minutes, walnut kernel is turned over
Move so as to be heated evenly.Toast to terminate walnut kernel is placed in room temperature environment and cool down rapidly.
4) roughly grind：Walnut kernel after cooling is placed in pulverizer, is ground into 24000 ± 1000 rotating speed more uniform
Sauce shape.
5) fine grinding：With colloid mill to corase grind product fine lapping three times it is ensured that final product granular size all can cross 100 mesh
Sieve.
6) sterilized：62-65 DEG C of water-bath 30 minutes.
7) pack：After pasteurize, aseptically cooling sterile filling.
8) detect：Detect the macronutrient content in walnut cream through national standard method, result is as shown in table 1.
Macronutrient content in 1 62 DEG C of baking walnut creams of table
| Band endotesta | Without endotesta | |
| Arachidonic acid (g) | 0.04±0.01 | 0.03±0.01 |
| Oleic acid (g) | 5.26±0.82 | 5.29±0.74 |
| Linoleic acid (ω -6) (g) | 30.97±5.31 | 30.57±6.32 |
| Alpha-linolenic acid (ω -3) (g) | 4.93±0.92 | 5.06±0.92 |
| (ω -3)/(ω -6) | 6.28±0.89 | 6.04±0.79 |
Embodiment 2
1) raw material：With endotesta with without each 5000g of the walnut kernel of endotesta.
2) rinse：With clear water, walnut kernel is rinsed 3 times, thoroughly removes the impurity of residual on walnut kernel, then pull out and drain,
Standby.
3) toast：Toast 40 minutes in the environment of walnut kernel is placed in 72 ± 5 DEG C, every 10 minutes, walnut kernel is turned over
Move so as to be heated evenly.Toast to terminate walnut kernel is placed in room temperature environment and cool down rapidly.
4) roughly grind：Walnut kernel after cooling is placed in pulverizer, is ground into 24000 ± 1000 rotating speed more uniform
Sauce shape.
5) fine grinding：With colloid mill to corase grind product fine lapping three times it is ensured that final product granular size all can cross 100 mesh
Sieve.
6) sterilized：62-65 DEG C of water-bath 30 minutes.
7) pack：After pasteurize, aseptically cooling sterile filling.
8) detect：Detect the content of main nutrients in walnut cream through national standard method, result is as shown in table 2.
The content of main nutrients in 2 72 DEG C of baking walnut creams of table
| Band endotesta | Without endotesta | |
| Protein (g) | 12.8±2.4 | 15.8±1.8 |
| Carbohydrate (g) | 5.4±1.5 | 7.9±0.6 |
| Always fatty (g) | 46.4±5.9 | 50.3±6.4 |
| Vitamin B1 (mg) | 0.28±0.04 | 0.21±0.30 |
| Vitamin B2 (mg) | 0.09±0.02 | 0.11±0.02 |
| Calcium (mg) | 48.4±0.39 | 50.70±5.9 |
| Phosphorus (mg) | 371.5±45.6 | 298.8±30.5 |
| Iron (mg) | 2.8±0.38 | 3.8±0.3 |
| Zinc (mg) | 10.4±2.5 | 3.5±0.6 |
| Polyphenol (gallic acid) (mg) | 824.6±92.6 | 65.9±0.8 |
| Flavones (rutin) (mg) | 438.0±52.1 | 245.7±26.4 |
| Arachidonic acid (g) | 0.04±0.01 | 0.03±0.01 |
| Oleic acid (g) | 5.27±0.82 | 5.26±0.72 |
| Linoleic acid (ω -6) (g) | 28.76±0.47 | 30.05±4.81 |
| Alpha-linolenic acid (ω -3) (g) | 5.49±0.68 | 5.68±0.74 |
| (ω -3)/(ω -6) | 5.24±0.81 | 5.29±0.92 |
Embodiment 3
1) raw material：With endotesta with without each 5000g of the walnut kernel of endotesta.
2) rinse：With clear water, walnut kernel is rinsed 3 times, thoroughly removes the impurity of residual on walnut kernel, then pull out and drain,
Standby.
3) toast：Toast 40 minutes in the environment of walnut kernel is placed in 82 ± 5 DEG C, every 10 minutes, walnut kernel is turned over
Move so as to be heated evenly.Toast to terminate walnut kernel is placed in room temperature environment and cool down rapidly.
4) roughly grind：Walnut kernel after cooling is placed in pulverizer, is ground into 24000 ± 1000 rotating speed more uniform
Sauce shape.
5) fine grinding：With colloid mill to corase grind product fine lapping three times it is ensured that final product granular size all can cross 100 mesh
Sieve.
6) sterilized：62-65 DEG C of water-bath 30 minutes.
7) pack：After pasteurize, aseptically cooling sterile filling.
8) detect：Detect the content of main nutrients in walnut cream through national standard method, result is as shown in table 3.
The content of main nutrients in 3 82 DEG C of baking walnut creams of table
| Band endotesta | Without endotesta | |
| Arachidonic acid (g) | 0.03±0.01 | 0.02±0.01 |
| Oleic acid (g) | 5.26±0.45 | 4.92±0.81 |
| Linoleic acid (ω -6) (g) | 26.51±6.91 | 28.39±5.92 |
| Alpha-linolenic acid (ω -3) (g) | 5.01±0.71 | 5.61±0.82 |
| (ω -3)/(ω -6) | 5.29±0.84 | 5.06±0.66 |
Embodiment 4
1) raw material：With endotesta with without each 5000g of the walnut kernel of endotesta.
2) rinse：With clear water, walnut kernel is rinsed 3 times, thoroughly removes the impurity of residual on walnut kernel, then pull out and drain,
Standby.
3) toast：Toast 40 minutes in the environment of walnut kernel is placed in 92 ± 5 DEG C, every 10 minutes, walnut kernel is turned over
Move so as to be heated evenly.Toast to terminate walnut kernel is placed in room temperature environment and cool down rapidly.
4) roughly grind：Walnut kernel after cooling is placed in pulverizer, is ground into 24000 ± 1000 rotating speed more uniform
Sauce shape.
5) fine grinding：With colloid mill to corase grind product fine lapping three times it is ensured that final product granular size all can cross 100 mesh
Sieve.
6) sterilized：62-65 DEG C of water-bath 30 minutes.
7) pack：After pasteurize, aseptically cooling sterile filling.
8) detect：Detect the content of main nutrients in walnut cream through national standard method, result is as shown in table 4.
The content of main nutrients in 4 92 DEG C of baking walnut creams of table
| Band endotesta | Without endotesta | |
| Arachidonic acid (g) | 0.03±0.01 | 0.02±0.01 |
| Oleic acid (g) | 4.91±0.39 | 4.62±0.72 |
| Linoleic acid (ω -6) (g) | 24.93±5.92 | 26.07±4.94 |
| Alpha-linolenic acid (ω -3) (g) | 4.43±0.84 | 4.84±0.46 |
| (ω -3)/(ω -6) | 5.51±0.91 | 5.38±0.82 |
Embodiment 5
1) raw material：With endotesta with without each 5000g of the walnut kernel of endotesta.
2) rinse：With clear water, walnut kernel is rinsed 3 times, thoroughly removes the impurity of residual on walnut kernel, then pull out and drain,
Standby.
3) toast：Toast 40 minutes in the environment of walnut kernel is placed in 102 ± 5 DEG C, every 10 minutes, walnut kernel is carried out
Stir so as to be heated evenly.Toast to terminate walnut kernel is placed in room temperature environment and cool down rapidly.
4) roughly grind：Walnut kernel after cooling is placed in pulverizer, is ground into 24000 ± 1000 rotating speed more uniform
Sauce shape.
5) fine grinding：With colloid mill to corase grind product fine lapping three times it is ensured that final product granular size all can cross 100 mesh
Sieve.
6) sterilized：62-65 DEG C of water-bath 30 minutes.
7) pack：After pasteurize, aseptically cooling sterile filling.
8) detect：Detect the content of main nutrients in walnut cream through national standard method, result is as shown in table 5.
The content of main nutrients in 5 102 DEG C of baking walnut creams of table
| Band endotesta | Without endotesta | |
| Arachidonic acid (g) | 0.02±0.01 | 0.01±0.00 |
| Oleic acid (g) | 4.38±0.83 | 4.07±0.53 |
| Linoleic acid (ω -6) (g) | 21.52±4.29 | 20.94±4.92 |
| Alpha-linolenic acid (ω -3) (g) | 4.08±0.72 | 4.03±0.45 |
| (ω -3)/(ω -6) | 5.27±0.35 | 5.19±0.72 |
From example 1-5：
Walnut kernel with endotesta contains higher zinc, flavones and polyphenol nutriment, and these materials are old in can strengthening
Year human immune system function, anti-aging；And other as protein, carbohydrate, always the nutrient such as fat difference not
Greatly.
The content of belt leather and peeling walnut cream oleic acid, linoleic acid and alpha-linolenic acid at the same temperature is more or less the same.
Find out that arachidonic acid, oleic acid, linoleic acid content when less than 72 DEG C is basically unchanged, keep stable；But it is higher than 72
DEG C when, content is on a declining curve；Alpha-linolenic acid content when less than 72 DEG C is in rising trend；When higher than 72 DEG C, content reduces.
Therefore 72 DEG C is the temperature preserving most beneficial for unrighted acid in walnut cream.
In sum, 72 DEG C of walnut creams with endotesta, have promotion intelligence development, prevention cardiovascular and cerebrovascular disease, raising
Immunity, antitumor, antifatigue and anti-aging are all highly beneficial.
Embodiment 6
Proportioning by mass fraction：150 parts of white granulated sugar, 200 parts of the walnut cream of embodiment 2,200 parts of maltodextrin, milk powder
280 parts, 10 parts of lecithin, 10 parts of sodium tripolyphosphate；
Above-mentioned raw materials are mixed, through glutinousization, granulate, dry, crushing and screening, Manufacture of Walnut Milk piece made by compressing tablet：
(1) glutinousization is processed：By the warm water of starch and 60 DEG C according to 1:20 quality parts ratio mixing, makes glutinous agent, will
The raw material preparing according to the above ratio and glutinous agent are according to 20：1 quality parts ratio mixing, stirs.
(2) granulate：Raw material after glutinousization is processed is poured in the agitated kettle of comminutor, and pouring volume is the 2/ of agitated kettle capacity
3, stir 10 minutes, start to granulate, make material become the graininess of 150-200 mesh by granulation；
(3) dry：Granular material after granulation is placed in drying baker, the thickness that material is placed is 5mm-
10mm, temperature is set as 65 DEG C, toasts 10 minutes；
(4) lower the temperature：Material after drying is placed in 100,000 grades of cleaning shops of dried and clean and is cooled to 25 DEG C；
(5) crush and screen：Granular material after cooling is pulverized by Fastgranulatemachine, is crossed 200 mesh sieve；
(6) compressing tablet：Tabletted by tablet press machine, tablet press machine operating pressure is 100Mpa.
Embodiment 7
Proportioning by mass fraction：150 parts of white granulated sugar, 200 parts of the walnut cream of embodiment 2,200 parts of maltodextrin, milk powder
280 parts, 10 parts of lecithin, 10 parts of sodium tripolyphosphate；Above-mentioned raw materials are mixed, makes walnut milk powder.
Embodiment 8
Proportioning by mass fraction：60 parts of white granulated sugar, 8 parts of the walnut cream of embodiment 2,800 parts of raw milk；
Above-mentioned raw materials are mixed, through homogeneous, Manufacture of Walnut Milk is made in sterilization：
(1) homogeneous：After mixing according to mass fraction, it is preheated to 65 DEG C, setting homogeneous 150bar carries out homogeneous；
(2) sterilized：72 DEG C, 15min carries out sterilization；
(3) filling：Sterile filling.
Claims (6)
1. a kind of walnut cream of body health benefits is it is characterised in that comprise the following steps：
1) select the walnut kernel with endotesta；
2) with clear water, walnut kernel is rinsed 3 times；
3) toast 40 minutes in the environment of walnut kernel being placed in 72 ± 5 DEG C, walnut kernel was stirred so as to be subject to every 10 minutes
Heat is uniformly；
4) it is cooled to room temperature after taking out walnut kernel；
5) with 24000 ± 1000 turns of pulverizer, walnut kernel rough lapping is become more uniform sauce shape；
6) use colloid mill fine lapping three times；
7) adopt pasteurize, 62-65 DEG C of water-bath 30 minutes；
8) lower the temperature, sterile filling.
2. a kind of walnut cream of body health benefits according to claim 1 is it is characterised in that select the core with endotesta
Peach kernel, walnut cream contains abundant Cobastab1, polyphenol, phosphorus and zinc.
3. a kind of walnut cream of body health benefits according to claim 1 is it is characterised in that whole process adopts non high temperature
(Non-High Temperature, NHT) 72 DEG C of temperature control grinding technologies, baking temperature is 72 ± 5 DEG C, farthest retains core
Unrighted acid, Polyphenols nutrient content in peach, in walnut cream, the ratio of contained linoleic acid and alpha-linolenic acid meets China
Ratio (4-6) is recommended by NI：1.
4. a kind of walnut cream of body health benefits according to claim 1 is it is characterised in that adopt 24000 when roughly grinding
Walnut kernel is ground to form more uniform sauce shape by ± 1000 turns of high speed disintegrator, to unrighted acid, Polyphenols nutrition in walnut
The trophism impact of element is less.
5. a kind of walnut cream of body health benefits according to claim 1 is it is characterised in that promote intelligence for preparation
Develop, prevent cardiovascular and cerebrovascular disease, anti-aging, the composition of enhance immunity, composition includes：Food, health products.
6. a kind of walnut cream it is characterised in that be used for of body health benefits according to claim 1 prepare Manufacture of Walnut Milk,
Manufacture of Walnut Milk piece, walnut milk powder.
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| CN112314916A (en) * | 2020-10-21 | 2021-02-05 | 重庆第二师范学院 | Children walnut mixed rice sauce |
| CN114424819A (en) * | 2021-12-31 | 2022-05-03 | 中国林业科学研究院亚热带林业研究所 | Processing method of thin-shelled pecan kernels |
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