FOOD SCIENCE >

2012 , Vol. 33 >Issue 2: 102 - 106

DOI: https://doi.org/10.7506/spkx1002-6630-201202022

Processing Technology

 Preparation of Walnut Milk Beverage and Synchronous Extraction of Walnut Oil

  • CHEN Shu-jun ,
  • LIU Ya-bin ,
  • ZAHNG Hai-ying ,
  • WU Xia-hua ,
  • FENG Bin ,
  • JIANG Hui
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  • 1. College of Life Science, Shanxi University, Taiyuan 030006, China； 2. Shanxi Food Industrial Research Institute, Taiyuan 030024, China

Received date: 2017-02-16

  Revised date: 2017-02-16

  Online published: 2012-01-16

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Abstract

Walnut kernel has unique nutritional compositions. The composite enzymatic hydrolysis was used to treat walnut pulp and partial walnut oil was removed by centrifugation. The preparation process of walnut beverage was explored in this paper. The results showed that the optimal enzymatic hydrolysis conditions were material-liquid ratio of 1:0.35, pectinase addition amount of 450 U/g, cellulose addition amount of 45 U/g, enzymatic hydrolysis time of 90 min and hydrolysis temperature of 55 ℃. After centrifuging for 20 min at 5000 r/min, the extraction rate of walnut oil was 47.66%. The formula of walnut beverage was composed of 6% cane sugar, 0.1% citric acid, 0.2% composite stabilizer and 4% honey.

Key words： stability; composite enzymatic hydrolysis; extraction rate of oil; walnut beverage

Cite this article

CHEN Shu-jun , LIU Ya-bin , ZAHNG Hai-ying , WU Xia-hua , FENG Bin , JIANG Hui .  Preparation of Walnut Milk Beverage and Synchronous Extraction of Walnut Oil[J]. FOOD SCIENCE, 2012 , 33(2) : 102 -106 . DOI: 10.7506/spkx1002-6630-201202022

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