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Walnut fermented milk and preparation method thereof

A technology for fermented milk and walnuts, applied in dairy products, milk substitutes, milk preparations, etc., can solve the problem that nutrition and health are not as good as pure fermented yogurt, it is difficult to ferment and prepare pure fermented yogurt, and fermented milk is unstable, etc. problems, to achieve the effect of enriching utilization channels, improving sensory quality, and easy industrialization

Active Publication Date: 2021-08-06
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high oil content in walnuts, directly fermenting walnuts as raw materials has the problems of unstable and easy-to-stratify fermented milk, and walnuts, as a raw material of plant origin, are difficult to ferment to prepare a flavor, mouthfeel, Purely fermented yoghurt with ideal color etc., most of the prior art uses it as fermented milk drink, but fermented milk drink is far inferior to pure fermented yoghurt in terms of nutrition and health due to the addition of various additives such as sugar and stabilizers. type yogurt

Method used

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  • Walnut fermented milk and preparation method thereof
  • Walnut fermented milk and preparation method thereof
  • Walnut fermented milk and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] This embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0035] (1) Bake the uncoated walnut kernels at 160°C for 15 minutes, and cool to room temperature for later use;

[0036] (2) Press the roasted walnut kernels at 6 MPa for 15 minutes to obtain semi-skimmed roasted walnuts with a fat content of 49.61%;

[0037] (3) The semi-skimmed roasted walnuts obtained in step (2) are mixed with auxiliary materials, carbon sources and water and then refined to obtain walnut slurry, and the mass ratio of semi-skimmed roasted walnuts to water in the walnut slurry is 1:13 The percentage of the amount of the auxiliary material added to the walnut pulp mass is: 0.05wt% of diacetyl tartaric acid mono-diglyceride, 0.08wt% of hydroxypropyl distarch phosphate, 0.3wt% of pectin; the carbon source is 8wt% of sucrose The water is pure water; the refining speed is 36000r / min; the refining temperature is 40°C;

[0038] (4) Add 0.5% of the ...

Embodiment 2

[0045]This embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0046] (1) Bake the uncoated walnut kernels at 145°C for 20 minutes, and cool to room temperature for later use;

[0047] (2) Pressing the roasted walnuts for 40 minutes at 8MPa to obtain semi-skimmed roasted walnuts with a fat content of 40%;

[0048] (3) mixing the semi-skimmed roasted walnuts obtained in step (2) with auxiliary materials, carbon sources and water and then grinding to obtain walnut slurry, the mass ratio of semi-skimmed to water in the walnut slurry is 1:10; The percentage of the amount of auxiliary materials added to the mass of the walnut slurry is: 1.5wt% of hydroxypropyl distarch phosphate, 0.3wt% of sodium carboxymethylcellulose, and 0.1wt% of agar; the carbon source is 5wt% of glucose; The water is pure water; the refining speed is 30000r / min; the refining temperature is 50°C;

[0049] (4) Add 3% of the quality of the walnut slurry obtain...

Embodiment 3

[0055] This embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0056] (1) Bake the uncoated walnut kernels at 165°C for 5 minutes, and cool to room temperature for later use;

[0057] (2) Press the roasted walnuts for 30 minutes at 22MPa to obtain semi-skimmed roasted walnuts with a fat content of 21%;

[0058] (3) mixing the semi-skimmed roasted walnuts obtained in step (2) with auxiliary materials, carbon sources and water and then grinding to obtain walnut slurry, the mass ratio of semi-skimmed and water in the walnut slurry is 1:10; The percentage of the amount of auxiliary materials added to the mass of the walnut slurry is: 0.15wt% pectin, 0.3wt% gellan gum; the carbon source is 7wt% sucrose; the water is pure water; the refining speed is 36000r / min; The refining temperature is 65°C;

[0059] (4) Add 2% of the quality of the walnut slurry obtained in step (3) into hot-pressed walnut oil heated to 150° C., and then she...

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Abstract

The invention relates to the technical field of food processing, in particular to walnut fermented milk and a preparation method thereof. The method disclosed by the invention comprises the following steps: 1) baking peeled walnut kernels at 145-165 DEG C for 5-25 minutes; 2) deoiling the baked walnut kernels until the oil content is 20-50%, so as to obtain semi-degreased walnut kernels; 3) mixing the semi-skimmed walnut kernels with a stabilizer, a carbon source and water, and performing grinding to obtain walnut pulp; and 4) fully and uniformly mixing the walnut pulp, performing sterilizing, performing inoculating and performing fermenting. According to the method, the fragrance of the walnuts can be effectively improved after the walnuts are baked at a high temperature, on the basis, the ideal flavor of the system can be ensured after part of grease is removed, and the fermented milk which is stable in quality and rich in nutritional value can be obtained by removing the grease to the degree.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to walnut fermented milk and a preparation method thereof. Background technique [0002] Walnut, also known as walnut, belongs to one of the four major nuts. It has high nutritional value and economic value, and is a food with the same source of medicine and food. The main components of walnut kernel are fat and protein, and the fat content is as high as 60-70%. Among them, unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid account for more than 90% of the total fatty acid, and the protein content reaches 15%-20%. And walnut protein contains 18 kinds of amino acids, of which the content of 8 kinds of amino acids is very high. In addition, walnuts also contain potassium, calcium, iron, manganese, zinc, copper, selenium and other trace elements and folic acid, niacin, pantothenic acid, etc. vitamins. Therefore, walnuts have the effects of anti-oxida...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 王强焦博伏威铭张雨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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