Walnut flavor fermented milk making process

Abstract

The invention discloses a walnut flavor fermented milk making process which includes the following steps of raw material preprocessing, defibrination homogenizing, strain domesticating, inoculated fermentation, blending and sterilization. Degreased walnut cakes obtained through cold pressing and deoiling are selected, the strain domesticating is utilized to conduct screening to obtain two compound strains of lactobacillus plantarum and streptococcus thermophilus, fermentation is conducted on the two compound strains to obtain the walnut flavor fermented milk with the acidity larger than 70 T0 and the protein content higher than 2.2g / 100g. Detection of all items meets the requirements of GB16321-2003. By means of the making process, the lactobacillus plantarum and the streptococcus thermophilus are creatively utilized to ferment walnut fermentation stock solution prepared through the degreased walnut cakes, and the making process fills the blank in walnut beverage fermentation through utilization of the lactobacillus plantarum.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production process for producing walnut lactic acid beverage by fermenting two complex bacteria of Lactobacillus plantarum and Streptococcus thermophilus. Background technique [0002] Walnut, also known as walnut and longevity fruit, is listed as the top four dry fruits in the world. Walnuts have the functions of invigorating qi and nourishing blood, relieving cough and reducing phlegm, moistening liver and kidney, helping digestion and moisturizing skin. The phospholipids in walnut fat are very rich, which has a good nourishing effect on the brain nerves. It is very beneficial for patients who are engaged in mental work or neurasthenia. According to measurements, every 100 grams of walnut kernels contain 20-64 grams of fat, 71% of the fat in walnuts is linoleic acid, 12% is linolenic acid, and 15-20 grams of protein, which is also high-quality protein. And protein is the best...

AI Technical Summary

Problems solved by technology

However, the main factor restricting the production and application of Lactobacillus plantarum in fermented milk products is that it grows extremely slowly in milk, has weak acid production ability, cannot curd milk, and cannot meet the needs of actual production.

[0005] In "Study on Optimization of Processing Technology Parameters of Lactobacillus Plantarum Yogurt" (Li Xia, Yu Changqing, Journal of Agricultural Products Processing, 2010, 12: 29-32), Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus plantarum were used at a ratio of 1: Mixed fermentation was carried out at a ratio of 1:2. Since Lactobacillus bulgaricus and Streptococcus thermophilus grew and reproduced rapidly and had obvious symbiosis, Lactobacillus bulgaricus and Streptococcus thermophilus were the dominant strains in the fermented milk, and the growth and reproduction of Lactobacillus plantarum was limited. Inhibition, the number of Lactobacillus plantarum in the final product is low, and the unique probiotic and health care function of Lactobacillus plantarum cannot be exerted, which is not much different from traditional fermented milk