A kind of pure walnut fermented milk and preparation method thereof

A production method and technology of fermented milk, applied in the field of pure walnut fermented milk and its production, can solve the problems of inability to taste pure walnut fermented milk with pure flavor, unstable taste of fermented product batches, unfavorable pure walnut oil, etc., to avoid The fermentation process is unstable, the ratio of carbon source and nitrogen source is appropriate, and the effect is beneficial to growth

Active Publication Date: 2018-03-20
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of pure walnut fermented milk and its preparation method, which solves the problem that in the prior art, due to the high oil content of pure walnut, which is not conducive to the growth of bacteria and affects the taste, it needs to be degreased or added with milk powder or milk. To help fermentation, as well as the problem of unstable taste between batches of fermented products caused by variation or even degradation in the process of strain activation and passage, and these problems not only increase the cost, but also change the original taste of pure walnut fermentation , so that people can not taste the pure flavor of pure walnut fermented milk

Method used

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  • A kind of pure walnut fermented milk and preparation method thereof
  • A kind of pure walnut fermented milk and preparation method thereof
  • A kind of pure walnut fermented milk and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Step 1, peeling: According to the mass ratio of material to liquid: 1:4, quickly add 150kg of walnut kernels into 600kg of caustic soda aqueous solution with a mass fraction of 4% at 95°C, heat and stir at 90-95°C for 4 minutes, and then quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0051] Step 2. Refining: add 450L of demineralized water at 70-90°C to the walnut kernels that have been peeled off in step 1 according to the mass-volume ratio of feed to liquid 1kg:3L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 10% of the slurry volume, cut at a high speed of 1400r / min for 15min, further refine and reduce the particle size, and obtain walnut slurry;

[0052] Step 3, sugar melting: Weigh 30kg of sucrose and 50kg of glucose for a total of 80kg, according to the mass ratio of material to liquid 1:1, add 80kg of demineraliz...

Embodiment 2

[0061] Step 1, peeling: According to the mass ratio of material to liquid: 1:3, quickly add 175kg of walnut kernels into 525kg of 95°C aqueous caustic soda solution with a mass fraction of 5%, heat and stir at 90-95°C for 6 minutes, and quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0062] Step 2. Refining: add demineralized water at 70-90°C to the walnut kernels that have been peeled in step 1 according to the mass-to-volume ratio of material to liquid: 1kg: 2.8L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 5% of the slurry volume, and further refine and reduce the particle size by shearing at a high speed of 1400r / min for 20min to obtain walnut slurry;

[0063] Step 3, sugar melting: Weigh 25kg of sucrose and 50kg of glucose, 75kg in total, according to the mass ratio of material to liquid 1:0.8, add 60kg of demineralized w...

Embodiment 3

[0072] Step 1, peeling: According to the mass ratio of material to liquid 1:3, quickly add 200kg of walnut kernels into 600kg of 95°C caustic soda aqueous solution with a mass fraction of 3%, heat and stir at 90-95°C for 5 minutes, and then quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0073] Step 2. Refining: add demineralized water at 70-90°C to the walnut kernels that have been peeled off in step 1 according to the mass-volume ratio of material to liquid: 1kg: 2.0L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 10% of the slurry volume, and further refine and reduce the particle size by shearing at a high speed of 1600r / min for 10min to obtain walnut slurry;

[0074] Step 3, sugar: Weigh 30kg of sucrose and 30kg of glucose, 60kg in total, according to the mass ratio of material to liquid 1:1.5, add 90kg of demineralized wat...

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Abstract

The invention discloses a beverage processing technology, in particular to a pure walnut fermented milk and a production method thereof, comprising the following steps: peeling-refining-refining-sugar-chemical auxiliary material-preparation-homogenization-pH adjustment-sterilization Fermentation‑ripening. The pure walnut fermented milk produced by the present invention is not only well preserved and improved in nutrition, but also does not need to add milk powder in the fermentation process, and adopts the direct injection inoculation method, which does not need to activate the strains, and does not need to The walnut milk is degreased. By improving the process, raw material formula and strain ratio, the fermented strains can grow well in the high-fat pure walnut milk, retaining the mellow and unique walnut flavor of the walnut fermented drink, and ensuring the stability of the product Sex and taste, making the drink uniform and stable, with a delicate, sweet, smooth taste, easy to absorb, and nutritious and healthy.

Description

technical field [0001] The invention relates to a beverage processing technology, in particular to a pure walnut fermented milk and a preparation method thereof. Background technique [0002] Active bacteria fermented beverage is one of the fermented foods favored by consumers in recent years. Fermented walnut milk beverage has various health functions of walnuts on the one hand, and on the other hand contains a certain amount of active lactic acid bacteria, which has intestinal health functions. my country's plant protein resources are relatively abundant, and have complementary effects in amino acid composition. The development of plant protein processing and utilization is of great significance to solve the shortage of milk sources in my country and improve the diet structure. [0003] In the prior art, indicators such as stability, mouthfeel and taste are mainly improved by adding auxiliary materials. The following example illustrates. [0004] The publication number ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L2/38
Inventor 夏君霞路敏王影张博刘磊杨志恒丁海梅
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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