高蛋白脱脂核桃粉生产技术研究

Study on the processing technologyof high protein defatted walnut powder

主要对高蛋白脱脂核桃粉生产工艺流程中的去皮、脱脂、磨浆以及喷雾干燥这四个关键的生产步骤进行了研究,结果表明,用0·1%CaCl2与0·5%NaOH的复合碱液63℃浸泡核桃仁5min,采用高压小流量清水枪喷淋并结合鼓泡式水流冲击与超声波振荡,三效联合冲洗去皮的方法,对核桃仁损伤程度较小,去皮效果最好,去皮率达97%;核桃仁经两级压榨,饼中残油≤16%;压榨后的核桃粕经两次磨浆,蛋白质的总溶出率为87·63%;控制喷雾干燥过程中进风和出风温度分别为200～230℃、85～90℃,制得的核桃粉水溶性可达95·2%。经本工艺可制备核桃味浓郁,蛋白质含量高于35%,脂肪含量小于26%的高蛋白脱脂核桃粉。

Four key processes of the technology of high protein low fat walnut powder were studied in this paper. The results showed that the walnut kernel were dipped with the 0.1% CaCl2 and 0.5% NaOH compound liquid at 63℃ for 5rain, and then flushed by three-way joint flushing peeled method which were high-pressure spray guns with a small flow of water, bubbling water impact and ultrasonic vibration.Under this processing,the decorticating rate of walnut kernel was about 97% .The residual walnut oil in the cake was less than 16% after twice grinded crushing.Then the walnut dregs were grinded twice, the total protein dissolution rate was 87.63% .The inlet and outlet temperature of the spray drying were 200-230℃and 85-90℃.The solubility of obtained walnut powder was up to 95.2%.High protein defatted walnut powder with rich walnut flavor, more than 35% protein and less than 26% fat,can be obtained by this technology.