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Fermented walnut soybean milk and preparation method thereof

A technology of soybeans and walnuts, which is applied in the direction of bacteria and milk substitutes used in dairy products and food preparation, can solve problems such as the preparation method of mixed beverages of walnuts and soybean milk that have not yet appeared, and achieve the effect of improving product taste and solving poor taste

Pending Publication Date: 2021-01-05
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the prior art contains some preparation methods for improving the mouthfeel of soymilk, there is no preparation method for the mixed drink of walnuts and soymilk

Method used

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  • Fermented walnut soybean milk and preparation method thereof
  • Fermented walnut soybean milk and preparation method thereof
  • Fermented walnut soybean milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] The present embodiment provides a kind of preparation method of fermented walnut soybean milk, and described preparation method comprises the following steps:

[0070] (1) Prepare walnut milk, soybean milk and sugar solution respectively, and mix the walnut milk, soybean milk and sugar solution at 28MPa and 65°C for primary homogenization and 36MPa and 70°C for secondary homogenization to obtain fermented base material;

[0071] The preparation method of the walnut pulp includes peeling walnut kernels with 1% of the total mass of the fermented walnut soybean milk and removing the astringency, then performing a grinding treatment at 82°C, and refining the obtained slurry to obtain the walnut pulp;

[0072] The preparation method of the soymilk comprises stirring and mixing 8% of the total mass of the fermented walnut soybean milk with water at 50° C. for 20 minutes to obtain the soymilk;

[0073] The sugar solution includes 6% white sugar and 4% glucose of the total mas...

Embodiment 2

[0078] The present embodiment provides a kind of preparation method of fermented walnut soybean milk, and described preparation method comprises the following steps:

[0079] (1) Prepare walnut milk, soybean milk and sugar solution respectively, and mix the walnut milk, soybean milk and sugar solution at 32MPa and 55°C for primary homogenization and 40MPa and 60°C for secondary homogenization to obtain fermentation base material;

[0080] The preparation method of the walnut pulp includes peeling the walnut kernels with 4% of the total mass of the fermented walnut soybean milk and performing a grinding treatment at 85°C after deastringency, and refining the obtained slurry to obtain the walnut pulp;

[0081] The preparation method of the soymilk comprises stirring and mixing 13% of the total mass of the fermented walnut soybean milk with water at 60° C. for 5 minutes to obtain the soymilk;

[0082] The sugar solution includes 8% white sugar and 1% glucose of the total mass of f...

Embodiment 3

[0087] The present embodiment provides a kind of preparation method of fermented walnut soybean milk, and described preparation method comprises the following steps:

[0088] (1) Prepare walnut milk, soybean milk and sugar solution respectively, and mix the walnut milk, soybean milk and sugar solution at 30MPa and 60°C for primary homogenization and 38MPa and 65°C for secondary homogenization to obtain fermentation base material;

[0089] The preparation method of the walnut pulp includes peeling the walnut kernels with 2.5% of the total mass of the fermented walnut soybean milk and performing a refining treatment at 83°C after deastringency, and refining the obtained slurry to obtain the walnut pulp;

[0090] The preparation method of the soymilk comprises stirring and mixing 10% of the total mass of the fermented walnut soybean milk with water at 52° C. for 8 minutes to obtain the soymilk;

[0091] The sugar liquid includes 7% white sugar and 2% glucose of the total mass of...

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Abstract

The invention provides fermented walnut soybean milk and a preparation method thereof. The fermented walnut soybean milk comprises the following raw materials in percentage by mass: 1-4% of walnut kernels, 8-13% of soybean milk powder, 7-12% of sugar, 0.37-0.74% of auxiliary materials and the balance of water. The fermented walnut soybean milk is not layered, is not precipitated, and is high in nutrient components and fine and smooth in mouth feel.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of fermented walnut milk, in particular to a fermented walnut soybean milk and a preparation method thereof. Background technique [0002] At present, there are relatively few studies on fermented plant materials such as walnuts, soybeans, coconuts, and almonds, and there are very few products on the market. The root cause is that the taste of plant fermentation is not ideal. For example, pure walnut fermentation will produce unpleasant rancid taste, and pure soybean fermentation will produce bitter taste and astringent taste; In comparison, the protein and fat content are unbalanced, which will affect the fermentation process and the taste of the final product. [0003] CN 110692731 A discloses a method for preparing fermented soymilk. The method includes (1) cleaning the soybeans, peeling and removing the germ, and soaking; (2) treating with a jet cavitation m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/123A23V2400/113A23V2400/517A23V2400/249A23V2400/169
Inventor 夏君霞赵慧博齐兵李喜层王俊转王影张博
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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