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Fermentation method of pure walnut fermented milk

A fermentation method and technology for fermenting milk, applied in milk substitutes, dairy products, Lactobacillus and other directions, can solve the problems of long fermentation time, complicated fermentation process, long time consumption, etc., achieve a good growth and fermentation environment, reduce fermentation time, The effect of preventing excessive deformation

Pending Publication Date: 2019-12-20
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, the research on pure walnut fermentation mainly focuses on the selection of bacterial agents in the fermentation process. For example, Jing Siqun uses lactic acid bacteria to ferment walnut milk, which needs to be domesticated or activated for a long time before inoculation. Complicated and time-consuming, it is not suitable for batch production in workshops, which greatly limits the production efficiency of fermented walnut milk (Jing Siqun. Research on walnut milk fermented by lactic acid bacteria [J]. Food and Fermentation Industry, 2006(7): 157-160 .); CN105558727A adopts pure walnut kernel fermentation to prepare acidic beverage, directly inoculates lactic acid bacteria starter, and the fermentation time is as long as 12-14h, and the fermentation time is longer

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  • Fermentation method of pure walnut fermented milk

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Embodiment 1

[0043] The present embodiment provides a kind of fermentation method of pure walnut fermented milk, described method comprises:

[0044] Enzymolytic fermentation: mix the pretreated fermentation base material with neutral protease, and then add fermentation strains to ferment at 43°C; wherein, the walnut pulp is obtained by wet grinding of peeled walnut kernels through a colloid mill; the fermentation The base material includes walnut pulp, auxiliary materials, glucose and sucrose, which are prepared by mixing; the auxiliary materials include gellan gum and water, which are obtained by mixing and stirring for 22 minutes at 55 ° C; the mass ratio of refrigerant and water in the auxiliary materials is 1:60; the concentration of walnut kernels in the fermented base material is 15wt%; the concentration of disaccharides in the fermented base material is 2.1wt%; the concentration of monosaccharides in the fermented base material is 3.5wt%; the fermentation The concentration of the a...

Embodiment 2

[0047] The present embodiment provides a kind of fermentation method of pure walnut fermented milk, described method comprises:

[0048] Enzymolytic fermentation: mix the pretreated fermentation base material and compound flavor protease, and then add fermentation strains to ferment at 41°C; wherein, the walnut pulp is obtained by wet grinding of peeled walnut kernels through a colloid mill; the fermentation The base material includes walnut pulp, auxiliary materials, fructose and maltose, which are prepared by mixing; the auxiliary materials include sodium tripolyphosphate and water, which are obtained by mixing and stirring at 61°C for 20 minutes; the quality of sodium tripolyphosphate and water in the auxiliary materials The ratio is 1:65; the concentration of walnut kernels in the fermented base material is 10wt%; the concentration of disaccharides in the fermented base material is 2.6wt%; the concentration of monosaccharides in the fermented base material is 5wt%; The con...

Embodiment 3

[0051] The present embodiment provides a kind of fermentation method of pure walnut fermented milk, described method comprises:

[0052] Enzymolysis fermentation: mix the pretreated fermentation base material with neutral protease and compound flavor protease, and then add bacterial agents to ferment at 40°C; wherein, the walnut pulp is obtained by wet grinding of peeled walnut kernels through a colloid mill; The fermentation base material includes walnut pulp, auxiliary materials, fructose and sucrose, which are prepared by mixing; the auxiliary materials include sodium carboxymethylcellulose and water, which are obtained by mixing and stirring for 25 minutes at 65°C; the carboxymethyl The mass ratio of sodium cellulose and water is 1:70; the concentration of walnut kernels in the fermented base material is 20wt%; the concentration of disaccharides in the fermented base material is 3wt%; the concentration of monosaccharides in the fermented base material 2wt%; the concentrati...

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Abstract

The present invention relates to a fermentation method of pure walnut fermented milk. The method comprises the following steps: enzymolysis and fermentation are conducted, firstly, pre-treated fermentation base materials are mixed with protease and then a bacterium agent is added for fermentation; wherein the fermentation base materials comprise walnut pulp, auxiliary materials and monosaccharideand / or disaccharide, and are prepared by mixing. Under conditions of not adding extra animal and plant proteins and not removing fat in walnuts, a direct delivery of a fermentation agent is used, during a fermentation process, a proper amount of the protease and a proper ratio of the bacterium agent are added, proteins in the walnuts are moderately hydrolyzed to provide a better growth and fermentation environment for the fermentation bacterium agent, fermentation time is shortened to 6-7 h, namely the fermentation time can be obviously reduced by reasonably matching the protease and the bacterium agent, and industrial production of the pure walnut fermented milk product is more favorably realized.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a method for fermenting pure walnut fermented milk. Background technique [0002] Walnut fermented milk is a walnut milk beverage made by lactic acid bacteria fermentation. By using lactic acid bacteria to degrade the protein in walnut milk, the product has both a strong walnut aroma and a fermented aroma. On the one hand, the product has various health benefits of walnuts. On the one hand, it contains a certain amount of functional metabolites, which have the function of intestinal health. Since the fat content in pure walnut milk is as high as 65%, it will inhibit the fermentation of probiotics and the utilization of carbon source by probiotics in the fermentation process. Therefore, the process of making walnut fermented milk using pure walnuts as a fermentation base material is relatively difficult. At present, many scholars add animal protein such as milk and whey po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/123A23V2400/517A23V2400/113A23V2400/531A23V2400/249A23V2400/169
Inventor 姚奎章夏君霞齐兵赵慧博李喜层吴彦兵王俊转
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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