核桃粕速溶粉的研制与评价

Development and Evaluation of Walnut Residue Instant Powder

摘要: 为高值化利用核桃油加工副产物核桃粕，助力区域核桃产业发展，本文以核桃粕为原料，通过单因素实验和正交试验优化核桃粕水浸提工艺与核桃粕速溶粉(WRIP)配方，并对WRIP速溶性和品质进行了分析。核桃粕水浸提最佳工艺为浸提时间100 min、浸提温度30℃、料液比为1:20；WRIP最佳配方为核桃粕浸提液40 mL、白砂糖0.5 g、麦芽糊精20 g及牛奶6 mL，其润湿下沉性为17.22 s、溶解度为78.27%、水分含量为5.80%、堆积密度为0.52 g·mL⁻¹，且静置24 h未出现沉淀，蛋白质含量可达8%，综合感官评89.4分，品质良好；建议消费者以70℃的热水、1:5比例加水冲泡，口感与风味最佳。核桃粕速溶粉加工有利于实现核桃粕高值化利用，相关研究对生产核桃蛋白及其他植物源营养强化型速溶粉意义重大。

Abstract: To high-value use of walnut oil processing byproduct and promote the development of regional walnut industry, this article uses walnut residue as raw material, optimizes the walnut residue water extraction process and walnut residue instant powder (WRIP) formula through single factor experiments and orthogonal experiments, and analyzes the solubility and quality of WRIP. The optimal process for walnut residue water extraction is extraction time of 100 minutes, extraction temperature of 30˚C, and solid-liquid ratio of 1:20; the optimal formula for WRIP is 40 mL of walnut residue extract, 0.5 g of white sugar, 20 g of maltodextrin, and 6 mL of milk. Its wetting and sinking properties are 17.22 s, the solubility is 78.27%, the moisture content is 5.80%, and the bulk density is 0.52 g·mL⁻¹, and there is no precipitation after 24 h of standing, the protein content even reaching 8%, with a comprehensive sensory evaluation of 89.4, indicating good quality of WRIP. It is recommended that consumers prepare WRIP with 70˚C hot water and a 1:5 ratio of water for the best taste and flavor. The processing of walnut residue instant powder is beneficial for achieving high-value utilization of walnut residue, and the related research is of great significance for the production of walnut protein and other plant-based nutrition fortified instant powders.