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Preparation process of walnut yogurt

A preparation process, yogurt technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of protein precipitation and fat floating, poor solubility, heat sensitivity, etc., to achieve high nutritional value and extend shelf life Long-term, the effect of simple production process

Inactive Publication Date: 2018-12-07
HENAN FENGZHIYUAN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the oil content in walnut kernel is much higher than that of protein, and walnut protein is mainly globulin, which has poor solubility in water and is extremely sensitive to heat, protein precipitation, fat floating and wall hanging are prone to occur during processing and storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present invention is a preparation process of walnut yoghurt. Firstly, raw materials are weighed: 20 parts of walnut pulp, 76.5 parts of fresh milk, 3 parts of inulin, 0.1 part of sucralose, 0.2 part of sodium carboxymethyl cellulose, propylene glycol alginate 0.2 parts, wherein the walnut pulp is made of walnut kernels, and the walnut kernels are degreased by physical squeezing, and 0.4kg of walnut oil is squeezed out per kilogram of walnut kernels. The presence of fat can not only maintain the taste of walnuts, but also avoid the problem of fat floating in the finished product caused by too much walnut oil; mix the degreased walnut kernels with purified water at 40-45°C in a weight ratio of 1:10, and grind Pulp three times to make walnut pulp.

[0025] Mix the above raw materials to make a feed liquid, heat the feed liquid at 65-68°C, vacuum degas, then pass through a colloid mill and a homogenizer in sequence, the homogenization pressure is 18-20MPa; the homogeni...

Embodiment 2

[0030] A preparation process of walnut yoghurt, which is made of various components according to the following weight ratio: 20 parts of walnut pulp, 76.5 parts of fresh milk, 3 parts of inulin, 0.1 part of sucralose, 0.2 parts of sodium carboxymethyl cellulose part, 0.2 part of propylene glycol alginate.

[0031] Walnut pulp is made of walnut kernels, and sodium carboxymethyl cellulose is used for acid resistance.

[0032] A kind of preparation technology of walnut yogurt, it comprises the following steps:

[0033] a, raw material processing: degrease part of the walnut kernel physical pressing, squeeze out 0.4kg walnut oil per kilogram of walnut kernel, stop pressing, make the walnut kernel after pressing and degreasing preserve about 45% of the original fat, and can keep the mouthfeel of walnut , and can avoid the problem that too much walnut oil causes the fat of the finished product to float;

[0034] b. Refining: mix and refine the degreased walnut kernels with pure wa...

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Abstract

The present invention relates to a preparation process of walnut yogurt. The yogurt is prepared from the following components in parts by weight: 20 parts of walnut pulp, 76.5 parts of fresh milk, 3 parts of inulin, 0.1 part of sucralose, 0.2 part of sodium carboxymethyl cellulose and 0.2 part of propylene glycol alginate, wherein the walnut pulp is prepared from walnut kernels as a raw material.The preparation process of the walnut yoghourt comprises the following steps: a, raw material treatment; b, pulping; c, proportioning; d, degassing and homogenization; e, heating for sterilization; f,inoculation; g, fermentation; and h, freezing and after-ripening, wherein the fermentation material is prepared by mixing lactobacillus bulgaricus freeze-dried powder and streptococcus thermophilus freeze-dried powder according to a weight ratio of 1:1.2 in the step g. The yogurt has the advantages of high nutritive value, good market prospect and simple production process.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a preparation process of walnut yoghurt. Background technique [0002] Walnuts, also known as walnuts, are nutritious and contain a lot of protein, unsaturated fatty acids, vitamins, and minerals. Excellent dried fruit. Since ancient times, people have eaten walnuts as a tonic, and they are known as "longevity fruit" and "longevity fruit". my country's walnut food is mainly traditional fried food, canned food, moon cake stuffing, walnut powder, walnut oil, etc. At present, consumption is mainly for direct consumption, and deep-processed walnut foods are rare in the market. Making yogurt with nutritious walnuts, milk and probiotics as raw materials not only increases the nutritional value of yogurt, but also increases the added value of walnut products. Because the oil content in walnut kernel is much higher than that of protein, and walnut protein is mai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23V2400/123A23V2400/249
Inventor 杨团结张甫振
Owner HENAN FENGZHIYUAN BIOLOGICAL TECH
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