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CN-122004306-A - Preparation method of low-cost and high-stability whole walnut peptide milk and walnut peptide-dendrobium polysaccharide composite beverage and product thereof

CN122004306ACN 122004306 ACN122004306 ACN 122004306ACN-122004306-A

Abstract

The invention relates to the technical field of functional food preparation, and discloses a preparation method of a low-cost and high-stability whole walnut peptide milk and a walnut peptide-dendrobium polysaccharide composite beverage and a product thereof, wherein the method directly takes whole walnut kernels as raw materials without pre-degreasing or protein separation, the method is characterized in that a dendrobium enzymolysis solution (the ratio of the walnut peptide to the dendrobium polysaccharide is 0.5:1-2:1) can be selectively added through a composite enzymolysis synergistic in-situ emulsification technology, and a stable system and a homogenizing technology are combined to prepare a clear transparent long-term stable ready-to-drink product with high protein content. The whole walnut peptide milk pays attention to basic nutrition, and the composite beverage has synergistic functionality. The invention has simple process, low cost and high utilization rate of raw materials, solves the problems of stability and functionalization of the traditional walnut milk, and has obvious industrialization advantages.

Inventors

  • GUO FENG
  • WANG YINBO
  • XIU ZHILONG
  • ZHANG ZHITING

Assignees

  • 大连理工大学滇西产业发展研究院

Dates

Publication Date
20260512
Application Date
20260330

Claims (10)

  1. 1. The preparation method of the whole walnut peptide milk with low cost and high stability is characterized by comprising the following steps of: a) Mixing the whole walnut kernels without degreasing and protein separation with water, and carrying out high-shear homogenization to prepare uniform walnut pulp with the solid content of 8-12%; b) Sequentially adding alkaline protease and neutral protease into the walnut pulp for carrying out compound enzymolysis in stages, wherein the enzymolysis condition is that the temperature is 50+/-1 ℃, the pH value is 9.0+/-0.1, and the total time is 2-8 hours; c) After the enzymolysis is finished, inactivating enzyme, and adjusting the pH to 6.8-7.2; e) Adding food-grade stabilizer, homogenizing under high pressure, sterilizing, and packaging.
  2. 2. The method of claim 1, wherein in the step b), the addition amount of the alkaline protease is 1.5-2.5% of the mass of the walnut kernel, the enzymolysis time is 2 hours, the addition amount of the neutral protease is 1.0-2.0% of the mass of the walnut kernel, and the enzymolysis time is 2 hours; The step b) further comprises the step of adding lipase in the process of adding neutral protease, wherein the addition amount of the lipase is 0.05-0.2% of the mass of the walnut kernels.
  3. 3. The method of claim 1, wherein the food-grade stabilizer is xanthan gum or a mixture of xanthan gum and microcrystalline cellulose, the xanthan gum is added in an amount of 0.05-0.1% of the total mass of the final product, and the microcrystalline cellulose is added in an amount of 0-0.5% of the total mass of the final product.
  4. 4. The method of claim 1, wherein in the step e), the conditions of the secondary high-pressure homogenization are a homogenization temperature of 60-70 ℃, a primary homogenization pressure of 25-30 MPa and a secondary homogenization pressure of 5 MPa, the sterilization is one of ultra-high temperature instantaneous sterilization or 95 ℃ hot-fill sterilization, and the ultra-high temperature instantaneous sterilization is maintained at 135-140 ℃ for 4-8 seconds.
  5. 5. A method for preparing a low-cost and high-stability compound beverage of walnut peptide and dendrobium polysaccharide, which is characterized in that the method of any one of claims 1 to 4 is characterized in that the method further comprises a d) step between the step c) and the step e): And d) adding dendrobe enzymolysis liquid, so that the mass ratio of the walnut peptide to the dendrobe polysaccharide in the final product is 0.5:1-2:1.
  6. 6. The method of claim 5, wherein the dendrobe enzymolysis solution is obtained by enzymolysis of dendrobe raw material, and the polysaccharide content of the dendrobe enzymolysis solution is not less than 30%.
  7. 7. A whole walnut peptide milk product made by the method of any one of claims 1 to 4.
  8. 8. The product of claim 7, wherein the protein content of the product is greater than or equal to 1.5 g/100g, the product is a milky to pale yellow clear liquid, no visible precipitate, the product has no layering after standing for 30 days at 4-10 ℃, the product has walnut fragrance, and the total amount of food additives in the product is not more than 0.6 wt%.
  9. 9. A walnut peptide-dendrobe polysaccharide composite beverage prepared by the method of claim 5 or 6.
  10. 10. The beverage of claim 9, wherein the protein content of the beverage is greater than or equal to 1.5 g/100g, the dendrobe polysaccharide content is greater than or equal to 1.0 g/100g, the beverage is light yellow clear liquid, has no layered precipitation, has walnut and dendrobe compound flavors, and the total amount of food additives in the beverage is not more than 0.6 wt%.

Description

Preparation method of low-cost and high-stability whole walnut peptide milk and walnut peptide-dendrobium polysaccharide composite beverage and product thereof Technical Field The invention relates to the technical field of functional food preparation, in particular to a preparation method of a low-cost and high-stability whole walnut peptide milk and walnut peptide-dendrobium polysaccharide composite beverage and a product thereof. Background The walnut is rich in high-quality plant protein (15-20%) and unsaturated fatty acid (60-70%), and is an ideal raw material for developing high-end plant-based beverages. However, the traditional walnut milk (such as walnut juice) and the preparation process thereof have various technical bottlenecks such as protein precipitation, layering, high additive dosage, high cost and large nutrition loss. The existing process (such as CN 108935876A) generally adopts a complex flow, which results in large equipment investment, high energy consumption and low protein recovery rate. Meanwhile, unhydrolyzed macromolecular proteins have high sensitization and low digestibility. The dendrobium polysaccharide is used as an active ingredient of a traditional Chinese medicine, and has various biological activities of immunoregulation, antioxidation, blood sugar reduction, anti-inflammatory and the like. Studies show that dendrobe polysaccharide can exert health benefits through mechanisms such as activating immune pathways, scavenging free radicals, improving insulin sensitivity and the like. In recent years, the market of functional compound drinks is rapidly growing, but the report of combining full walnut peptide and dendrobium polysaccharide to be applied to instant drinks does not exist in the prior art. The walnut peptide and the dendrobium polysaccharide have remarkable synergistic advantages that the walnut peptide provides neurotransmitter precursors in the aspect of neuroprotection, the dendrobium polysaccharide reduces oxidative damage, the walnut peptide and the dendrobium polysaccharide can synergistically activate innate and adaptive immunity in the aspect of immunoregulation, and the compound can regulate blood glucose homeostasis in multiple targets in the aspect of metabolic regulation. The complex formulation is expected to promote the comprehensive functionality of the product, but the problems of compatibility, stability and process integration are solved. Therefore, a simplified, green and low-cost preparation technology is urgently needed in the field, and the whole walnut raw material can be directly utilized, and dendrobium polysaccharide is integrated to produce a double-function product with high nutrition and high stability. Disclosure of Invention Aiming at the defects of the prior art, the invention aims to provide a preparation method of full walnut peptide milk and walnut peptide-dendrobium polysaccharide composite beverage with low cost and high stability and a product thereof. The method is characterized in that a complex enzyme system is utilized to synchronously realize efficient protein hydrolysis, bitter control and endogenous emulsifier generation in whole walnut pulp, a self-stable peptide-lipid microemulsion system is constructed, and dendrobe enzymolysis liquid can be selectively added to introduce active ingredients of dendrobe polysaccharide. The scheme of the invention is as follows: A preparation method of whole walnut peptide milk with low cost and high stability comprises the following steps: a) Mixing the whole walnut kernels without degreasing and protein separation with water, and carrying out high-shear homogenization to prepare uniform walnut pulp with the solid content of 8-12%; b) Sequentially adding alkaline protease and neutral protease into the walnut pulp for carrying out compound enzymolysis in stages, wherein the enzymolysis condition is that the temperature is 50+/-1 ℃, the pH value is 9.0+/-0.1, and the total duration is 2-8 hours; c) After the enzymolysis is finished, inactivating enzyme, and adjusting the pH to 6.8-7.2; e) Adding food-grade stabilizer, homogenizing under high pressure, sterilizing, and packaging. According to the preferred technical scheme, in the step a), food-grade whole walnut kernels (moisture is less than or equal to 6 percent, acid value is less than or equal to 3mg KOH/g) of non-defatted and non-separated proteins are taken, softened water is added according to a mass ratio of 1:4-1:19, and the mixture is circularly treated for 2 times by a high-shear homogenizer under the condition of 8,000-15,000 rpm, so that uniform walnut pulp with solid content of 8-12 percent is prepared. The preferable technical scheme is that in the step b), the addition amount of the alkaline protease is 1.5-2.5% of the mass of the walnut kernel, the enzymolysis time is 2 hours, the addition amount of the neutral protease is 1.0-2.0% of the mass of the walnut kernel, the enzymolysis time is 2 hours, the step b) further com