Walnut lactic acid bacteria beverage and preparing process thereof

Abstract

The present invention relates to food and beverage, and is especially one kind of walnut-lactic acid bacterial beverage and its preparation process. The walnut-lactic acid bacterial beverage is prepared with walnut milk and soybean milk in the weight ratio of 5-8 to 2-5, and through the steps of mixing, grinding at 90-135 deg.c and 3-6 atm for 5-30 min to reach 80-300 mesh fineness, deastringent and fish smell eliminating treatment, adding probiotics in 2-5 wt% to ferment for 2-6 hr, grinding the fermented material to emulsify, homogenizing at high pressure and sterilizing. The present invention makes probiotics propagate in walnut milk so as to eliminate bitter and astringent taste and blend milk and oil well.

Description

technical field [0001] The invention relates to a food and drink, in particular to a walnut lactic acid bacteria drink mainly made of walnuts supplemented with soybeans and a preparation method thereof. Background technique [0002] Walnut is a health food rich in high unsaturated fatty acids. According to determination: every 100 grams of walnut kernels contain 50-64% fat, of which 71% are oleic acid, 12% are linoleic acid, there are still abundant nervous acid, 15-20% protein, and 15% sugar; It also contains nutrients such as calcium, phosphorus, iron, zinc, magnesium, carotene, riboflavin, vitamin B6, vitamin E, juglone, and phospholipids. 1 catty of walnuts is equivalent to the nutritional value of 5 catties of eggs or 9 catties of milk. Walnuts have the functions of moistening muscles and black hair, unblocking the veins, invigorating qi, resolving phlegm and moistening the lungs. The role of brain puzzle can be called "the treasure of brain". However, walnuts also ...

AI Technical Summary

Problems solved by technology

[0003] The problem to be solved by the present invention is to provide a compound walnut lactic acid bacteria beverage and its preparation method, which is based on walnuts and supplemented by soybeans. The present invention firstly needs to solve the problem that probiotics can grow and reproduce in walnut slurry with high unsaturated fatty acids. The second is to remove the bitter and astringent taste of walnuts; the third is to solve the problem of cream blending, so that the drink is uniform, without layered precipitation, and contains a variety of active ingredients such as amino acids and peptides