| 左晨旭，李文林，陈亚淑，刘昌盛，杨博，郑畅，郝倩.核桃乳制备工艺研究进展及发展趋势[J].中国油脂,2025,50(11):.[ZUO Chenxu, LI Wenlin，CHEN Yashu, LIU Changsheng,
YANG Bo, ZHENG Chang, HAO Qian.Research progress and development trend of walnut milk preparation technology[J].China Oils and Fats,2025,50(11):.] |
| 核桃乳制备工艺研究进展及发展趋势 |
| Research progress and development trend of walnut milk preparation technology |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240476 |
| 中文关键词: 核桃乳 核桃蛋白 发酵 酶解 |
| 英文关键词:walnut milk walnut protein fermentation enzymolysis |
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| 摘要点击次数: 1259 |
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| 中文摘要: |
| 旨在为核桃乳品质提升与产业升级提供理论支撑与技术参考，系统论述了核桃乳类型，按工艺顺序梳理了核桃乳制备工艺研究现状，并展望了核桃乳产业发展趋势。 核桃乳按原料分为全脂/脱脂核桃乳、单一/复合核桃乳，按工艺分为传统、酶解、发酵核桃乳。核桃乳制备包括原料预处理、制浆、（酶解/发酵）、均质、灭菌等关键工艺，为突破传统工艺在蛋白质溶解性、营养素溶出效率、风味及稳定性方面的瓶颈，可采用酶解、超高压均质改善蛋白质溶解性和营养素溶出受限，采用酶解、超高压均质改善传统工艺体系不稳定性，采用酶解、发酵、非热灭菌改善核桃乳风味。核桃乳产业发展迅速，产品将向多功能化、多元化、多场景化发展，加工设备、技术和原料将向着智能化、高效化、绿色化发展，核桃乳综合品质评价及产业标准体系也在不断更新和完善。通过功能化产品开发、绿色高效技术应用及产业标准体系构建共同推动核桃乳的品质提升和产品升级。 |
| 英文摘要: |
| The aim is to provide theoretical support and technical references for the quality improvement and industrial upgrading of walnut milk. The classification of walnut milk types was reviewed, the current state of preparation processes in sequential order was outlined, and future industry′s development trend of walnut milk was anticipated.Walnut milk can be classified into full-fat/defatted walnut milk and single/composite walnut milk according to the raw materials, and into traditional, enzymolysis, and fermented walnut milk according to the process. The preparation of walnut milk includes key processes such as raw material pretreatment, pulping, (enzymolysis/fermentation), homogenization, and sterilization. To break through the bottlenecks in protein solubility, nutrient extraction efficiency, flavor, and stability of traditional processes, enzymolysis and high-pressure homogenization can be used to improve protein solubility and nutrient extraction limitations. Enzymolysis, high-pressure homogenization can be used to improve the instability of the traditional process system. Enzymolysis, fermentation, and non-thermal sterilization can be used to improve the flavor of walnut milk.The walnut milk industry is developing rapidly, with products evolving toward multifunctional, diversified, and multi-scenario applications. Processing equipment, technologies, and raw materials are advancing in the direction of intelligence, high efficiency, and sustainability. Meanwhile, the comprehensive quality evaluation and industrial standard systems for walnut milk are being continuously refined and updated. Functional product development, the adoption of green and efficient technologies, and the establishment of industry standards collectively drive the quality improvement and product upgrading of walnut milk. |
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