CN102599564B - Preparation method of peanut/walnut powder - Google Patents

Abstract

The invention provides a preparation method of peanut walnut powder, belonging to the field of vegetable protein solid beverages. The formula used is calculated by mass percentage: walnut 35%~45%, peanut 5%~15%, white sugar 23%~28%, sodium caseinate 0.5%~1.5%, sodium bicarbonate 0.1%~1%, other Make up to 100% with maltodextrin, the addition amount is about 22%~27%. The product processing technology is as follows: Peel and roast walnut kernels and peanuts; add water to walnut kernels, peanuts and other auxiliary materials, mix and beat; adjust pH to 7.2~7.4 with sodium bicarbonate; homogenize; sterilize; spray dry. The high-nutrition peanut walnut powder of the invention has high walnut content and outstanding flavor; it has high protein content and is rich in unsaturated fatty acids, which has the function of invigorating the brain; sodium caseinate is added to improve the emulsification stability and resolubility of the product. The walnut product of the invention has a mellow flavor, no essence and pigment, and rich nutrition, and is suitable for people of all ages to eat.

Description

A kind of preparation method of peanut walnut powder

technical field

The invention discloses a preparation method of high-nutrition peanut walnut powder, which belongs to the field of vegetable protein solid drinks.

Background technique

Walnuts, almonds, cashews, and hazelnuts are also known as the world-renowned "four major dried fruits" and enjoy the reputation of "longevity fruit" and "longevity fruit"; they are not only good products for diet therapy, but also have high nutritional value. Every 100 grams of walnut kernels contain 50-64 grams of fat, mainly linoleic acid and linolenic acid, which have the effect of preventing and curing arteriosclerosis and softening of blood vessels; the protein content is 15-20 grams, which is high-quality protein, and the fat and protein in walnuts are Excellent nutrients for the brain; carbohydrates are 10 grams, and contain nutrients such as calcium, phosphorus, iron, carotene, riboflavin (vitamin B2), vitamin B6, vitamin E, juglone, phospholipids, and tannins. Phospholipids in walnuts have a good health care effect on the cranial nerves, strengthening the brain and improving intelligence. The vitamin E contained in it can protect cells from oxidative damage by free radicals, and is an anti-aging substance recognized by the medical profession.

Solid beverages are made of certain raw materials and processed with other auxiliary materials. They are light in weight, small in size, easy to carry, good in flavor, easy to drink, easy to keep hygienic, simple in packaging, and convenient in transportation. Solid beverages can be divided into three types according to the type of their main raw materials: fruit flavor type, protein type and other types. Among them, protein-based solid drinks refer to products made with milk and dairy products, eggs and other animal and plant proteins such as egg products as the main raw materials, with or without adding auxiliary materials, and with a protein content greater than or equal to 4%. The common ones are soybeans. Milk powder, walnut powder, malted milk extract, etc. The walnut powder product produced with walnut as the main raw material is convenient to eat, easy to preserve, and has high nutritional value. However, the current walnut powder products on the market have the following characteristics: many brands and types, different flavors, poor taste; less walnut content, no prominent walnut flavor; low protein content, about 5%; resolubility needs to be improved .

The invention provides walnut powder with high protein content, outstanding walnut flavor, good solubility and high nutritional value, which belongs to the field of vegetable protein solid drinks. The walnut content in the formula of the invention is relatively high, and peanuts are added at the same time to make the taste of the product more full and mellow. No essence and pigment are added, the walnut flavor is prominent, and the product is more natural. At the same time, sodium caseinate is added to improve the resolubility of the product. The present invention increases the walnut content in terms of nutritional value, improves the protein content, and enhances the nutritional value of the product; optimizes part of the process parameters in terms of processing technology to improve the taste and resolubility of the product; increases the variety of food colors in terms of market value, especially A convenient health food that increases nutrition and is beneficial to the body is provided for old people and children.

Contents of the invention

The purpose of the invention is to produce a high-nutrition peanut-walnut powder with high walnut content, outstanding walnut flavor and good resolubility.

The object of the present invention is achieved through the following technical solutions:

A peanut walnut powder, the formula of which is calculated by mass percentage: 35% to 45% of walnuts, 5% to 15% of peanuts, 23% to 28% of white granulated sugar, 0.5% to 1.5% of sodium caseinate, and 0.1% of sodium bicarbonate %~1%, maltodextrin 22%~27%.

The preparation method of the described peanut walnut powder includes ingredients according to the formula; peeling and roasting walnut kernels and peanuts; mixing walnuts, peanuts and other auxiliary materials with water according to the product formula; adjusting the pH to 7.2~7.4 with sodium bicarbonate; Homogenization; sterilization; spray drying; the processing steps are as follows:

(1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

(2) Peeling: Mix walnut kernels with 0.8%~1.2% NaOH solution at a mass ratio of 1:3~4, soak in water at 90~100°C for 8~12 minutes; remove alkaline water, wash walnut kernels with clean water until the walnut skin is almost Remove the peeled walnut kernels at 30~40°C and drain them by blowing air;

(3) Roasting: put the walnut kernels and peanuts in an oven to bake at a temperature of 120-130°C for 30-50 minutes, peel the peanuts after roasting;

(4) Pre-dissolution of auxiliary materials: weigh the auxiliary materials white granulated sugar, sodium caseinate and maltodextrin according to the formula, mix well, add water equivalent to 3-10 times the sum of walnut and peanut mass to dissolve, the water temperature is 60-70 ℃, stir Mix until completely dissolved;

(5) Refining: adding walnuts and peanuts to the prepared above-mentioned material liquid for beating; colloid mill for fine grinding;

(6) pH adjustment: use edible sodium bicarbonate to adjust pH to 7.2~7.4;

(7) Homogenization: Secondary homogenization is adopted, the primary homogeneous pressure is 20MPa, and the secondary homogeneous pressure is 40~60MPa;

(8) Sterilization: The sterilization temperature is 75~85°C, and the time is 25~35min;

(9) Spray drying: inlet temperature 190~220℃, outlet temperature 80~100℃;

(10) Powder collection packaging.

Beneficial effects of the present invention: the product of the present invention is characterized in that: the walnut content is high, the protein content is 10% to 11%, the fat content is 27% to 29%, and is rich in unsaturated fatty acids; the appearance of the product is milky white loose powder, No essence and pigment are added, and it has natural walnut flavor; sodium caseinate is added to improve the resolubility of the product, and the instant solubility and dispersibility are better.

Detailed ways

In order to better understand the present invention, the present invention will be further described in detail below in conjunction with the examples, but the scope of protection claimed by the present invention is not limited to the scope indicated by the examples.

Example 1:

1. Formula: walnut 40%, peanut 10%, white sugar 25%, maltodextrin 23.9%, sodium caseinate 1.0%, sodium bicarbonate 0.1%.

2. The production process is as follows:

1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

2) Peeling: Mix walnut kernels and 1.0% NaOH solution at a mass ratio of 1:3, soak in water at 100°C for 10 minutes; remove alkaline water, and rinse walnut kernels with clean water until the walnut skin is basically removed; put peeled walnut kernels at 30°C Blow dry;

3) Baking: Put the walnut kernels and peanuts in an oven to bake at a temperature of 120°C for 50 minutes, peel the peanuts after baking;

4) Pre-dissolving of excipients: weigh 25% of formula sugar, 23.9% of maltodextrin, and 1.0% of sodium caseinate, mix well, add water equivalent to 10 times the sum of walnuts and peanuts to dissolve, and the water temperature is 60°C. Stir until completely dissolved;

5) Refining: Add walnuts and peanuts to the prepared above-mentioned material liquid according to the ratio of 40% walnuts and 10% peanuts in the formula; grind finely with a colloid mill;

6) pH adjustment: use edible sodium bicarbonate to adjust pH to 7.2;

7) Homogenization: Secondary homogenization is adopted, the primary homogeneous pressure is 20MPa, and the secondary homogeneous pressure is 50MPa;

8) Sterilization: the sterilization temperature is 80°C and the time is 30 minutes;

9) Spray drying: inlet temperature 210°C, outlet temperature 90°C;

10) Powder collection packaging.

Product description: The appearance of the product obtained according to the above formula and process is milky white loose powder, with prominent walnut flavor and mellow taste; protein content is 10.5%, fat content is 29%, mainly unsaturated fatty acids; good solubility, no flavor and pigment.

Example 2:

1. The formula used is: walnut content 45%, peanut 5%, white sugar 25%, maltodextrin 23.3%, sodium caseinate 1.5%, sodium bicarbonate 0.2%.

2. The production process is as follows:

1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

2) Peeling: Mix walnut kernels and 0.8% NaOH solution at a mass ratio of 1:4, soak in water at 90°C for 12 minutes; remove alkaline water, wash walnut kernels with clean water until the walnut skin is basically removed; put peeled walnut kernels at 35°C Blow dry;

3) Baking: Put the walnut kernels and peanuts in an oven to bake at 125°C for 40 minutes, peel the peanuts after baking;

4) Pre-dissolving of excipients: weigh and remove according to the ratio of 25% of formula sugar, 23.3% of maltodextrin, and 1.5% of sodium caseinate, mix well, add water equivalent to 8 times the sum of walnut and peanut mass to dissolve, and the water temperature is 70°C , stir until completely dissolved;

5) Refining: Add walnuts and peanuts to the prepared above-mentioned material liquid according to the ratio of 45% walnuts and 5% peanuts in the formula; finely grind with a colloid mill;

6) pH adjustment: use edible sodium bicarbonate to adjust pH to 7.3;

7) Homogenization: Secondary homogenization is adopted, the primary homogeneous pressure is 20MPa, and the secondary homogeneous pressure is 60MPa;

8) Sterilization: The sterilization temperature is 85°C and the time is 25 minutes;

9) Spray drying: inlet temperature 190°C, outlet temperature 80°C;

10) Powder collection packaging.

Product description: The appearance of the product obtained according to the above formula and process is milky white loose powder, with prominent walnut flavor and mellow taste; protein content is about 10%, fat content is 27.8%, mainly unsaturated fatty acids; good solubility, no flavor added and pigments.

Example 3:

1. The formula used is: walnut content 35%, peanut 15%, white sugar 25%, maltodextrin 24.2%, sodium caseinate 0.5%, sodium bicarbonate 0.3%.

2. The production process is as follows:

1) Raw material selection: select plump, moth-eaten, and mildew-free walnut kernels of the year, remove walnut shells and impurities; select full-grained peanut kernels;

2) Peeling: Mix walnut kernels and 0.9% NaOH solution at a mass ratio of 1:3.5, soak in water at 95°C for 8 minutes; remove alkaline water, wash walnut kernels with clean water until the walnut skin is basically removed; put the peeled walnut kernels at 40°C Blow dry;

3) Baking: Put the walnut kernels and peanuts in an oven to bake at 130°C for 30 minutes, peel the peanuts after baking;

4) Pre-dissolving of excipients: weigh 25% of formula sugar, 24.2% of maltodextrin, and 0.5% of sodium caseinate, mix well, add water equivalent to 6 times the sum of walnuts and peanuts to dissolve, and the water temperature is 70°C. Stir until completely dissolved;

5) Refining: Add walnuts and peanuts to the prepared above-mentioned material liquid for beating according to the ratio of walnut 35% and peanut 15% in the formula; colloid mill for fine grinding;

6) pH adjustment: use edible sodium bicarbonate to adjust pH to 7.4;

7) Homogenization: Secondary homogenization is adopted, the primary homogeneous pressure is 20MPa, and the secondary homogeneous pressure is 40MPa;

8) Sterilization: The sterilization temperature is 75°C and the time is 35 minutes;

9) Spray drying: inlet temperature 200°C, outlet temperature 100°C;

10) Powder collection packaging.

Product description: The appearance of the product obtained according to the above formula and process is milky white loose powder, with prominent walnut flavor and mellow taste; protein content is 11%, fat content is 28.2%, mainly unsaturated fatty acids; good solubility, no flavor and pigment.

Claims (2)

1. the preparation method of a peanut and walnut powder is characterized in that:

Prepare burden by prescription: used prescription is by mass percentage: walnut kernel 35% ~ 45%, shelled peanut 5% ~ 15%, white granulated sugar 23% ~ 28%, casein sodium 0.5% ~ 1.5%, edible sodium bicarbonate 0.1% ~ 1%, maltodextrin 22% ~ 27%; With walnut kernel, shelled peanut peeling baking; By formula for a product walnut kernel, shelled peanut and other auxiliary materials are added water and mix making beating; Transfer pH to 7.2 ~ 7.4 with edible sodium bicarbonate; Homogeneous; Sterilization; Spray-drying; Step is as follows:

(1) raw material is selected: select the walnut then that full, free from insect pests, nothing are gone mouldy, remove walnut shell and impurity thereof; Select the shelled peanut of full grains;

(2) decortication: walnut kernel and mass concentration 0.8% ~ 1.2% NaOH solution are pressed mass ratio 1:3 ~ 4 mixing, and water temperature is soaked 8 ~ 12min for 90 ~ 100 ℃; Remove buck, the scour without sediment motion walnut kernel is clean until this removal of walnut kernel scytoblastema; 30 ~ 40 ℃ of following air blast of walnut kernel after the decortication are drained;

(3) baking: the walnut kernel after will peeling and shelled peanut place baking in the baking oven, and baking temperature is 120 ~ 130 ℃, and the time is 30 ~ 50min, shelled peanut baking back peeling;

(4) auxiliary material is molten in advance: take by weighing auxiliary material white granulated sugar, casein sodium and maltodextrin by prescription, mixing adds the water-soluble solution that is equal to 3 ~ 10 times of walnut kernel shelled peanut quality summations, and water temperature is 60 ~ 70 ℃, stirs evenly to dissolving fully;

(5) defibrination: the shelled peanut after the walnut kernel after will peeling and the decortication adds in deployed step (4) the gained feed liquid pulls an oar; The colloid mill fine grinding;

(6) transfer pH: transfer pH to 7.2 ~ 7.4 with edible sodium bicarbonate;

(7) homogeneous: adopt second homogenate, a homogenization pressure 20MPa, second homogenate pressure 40 ~ 60MPa;

(8) sterilization: sterilization temperature is 75 ~ 85 ℃, and the time is 25 ~ 35min;

(9) spray-drying: 190 ~ 220 ℃ of inlet temperatures, 80 ~ 100 ℃ of outlet temperatures;

(10) collection powder packing.

2. a peanut and walnut powder is characterized in that the peanut and walnut powder product for preparing with the described method of claim 1.