Walnut kernel and extracting and deastringent technology for walnut kernel
The invention belongs to the technical field of walnut kernel treatment and relates to a walnut kernel and an extracting and deastringent technology for the walnut kernel. The extracting and deastringent technology for the walnut kernel provided by the invention comprises the following steps: adding...
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creator | XIA JUNXIA QI BING ZHAO HUIBO LI XICENG WANG YANING |
description | The invention belongs to the technical field of walnut kernel treatment and relates to a walnut kernel and an extracting and deastringent technology for the walnut kernel. The extracting and deastringent technology for the walnut kernel provided by the invention comprises the following steps: adding the walnut kernel into an alkaline solution under stirring state, and then standing by and extracting, wherein the extracting temperature is at 10-40 DEG C; stirring after ending extraction, thereby separating the extracted substances from the walnut kernel; washing, thereby acquiring a deastringent walnut kernel. According to the extracting and deastringent technology provided by the invention, astringent substances and some pigments in seed coat of the walnut kernel are removed in the mannerof normal temperature or low temperature extraction, the complete seed coat of the walnut kernel is maintained, the nutritional components of the walnut kernel are extremely maintained, the taste andcolor of the product are e |
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The extracting and deastringent technology for the walnut kernel provided by the invention comprises the following steps: adding the walnut kernel into an alkaline solution under stirring state, and then standing by and extracting, wherein the extracting temperature is at 10-40 DEG C; stirring after ending extraction, thereby separating the extracted substances from the walnut kernel; washing, thereby acquiring a deastringent walnut kernel. According to the extracting and deastringent technology provided by the invention, astringent substances and some pigments in seed coat of the walnut kernel are removed in the mannerof normal temperature or low temperature extraction, the complete seed coat of the walnut kernel is maintained, the nutritional components of the walnut kernel are extremely maintained, the taste andcolor of the product are e</description><language>chi ; eng</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181211&DB=EPODOC&CC=CN&NR=108967834A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181211&DB=EPODOC&CC=CN&NR=108967834A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>XIA JUNXIA</creatorcontrib><creatorcontrib>QI BING</creatorcontrib><creatorcontrib>ZHAO HUIBO</creatorcontrib><creatorcontrib>LI XICENG</creatorcontrib><creatorcontrib>WANG YANING</creatorcontrib><title>Walnut kernel and extracting and deastringent technology for walnut kernel</title><description>The invention belongs to the technical field of walnut kernel treatment and relates to a walnut kernel and an extracting and deastringent technology for the walnut kernel. 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The extracting and deastringent technology for the walnut kernel provided by the invention comprises the following steps: adding the walnut kernel into an alkaline solution under stirring state, and then standing by and extracting, wherein the extracting temperature is at 10-40 DEG C; stirring after ending extraction, thereby separating the extracted substances from the walnut kernel; washing, thereby acquiring a deastringent walnut kernel. According to the extracting and deastringent technology provided by the invention, astringent substances and some pigments in seed coat of the walnut kernel are removed in the mannerof normal temperature or low temperature extraction, the complete seed coat of the walnut kernel is maintained, the nutritional components of the walnut kernel are extremely maintained, the taste andcolor of the product are e</abstract><oa>free_for_read</oa></addata></record> |
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subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | Walnut kernel and extracting and deastringent technology for walnut kernel |
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