34results about How to "Rich nutritional composition" patented technology

The invention belongs to the technical field of dairy product processing, and particularly relates to walnut meal low-fat yoghourt added with glycosylation modified walnut protein emulsion gel and a preparation method of the walnut meal low-fat yoghourt. The preparation method comprises the following steps: taking degreased walnut cake meal as a raw material, extracting walnut protein in the degreased walnut cake meal through alkali dissolution and acid precipitation, carrying out moist heat glycosylation modification to obtain a conjugate solution, homogenizing the conjugate solution and walnut oil together to form an emulsion, adding GDL emulsion to induce the emulsion to form emulsion gel, and carrying out freeze-drying to obtain the walnut oil gel. And adding the emulsion gel into the blended and unfermented yoghurt for fermentation, and after fermentation, performing after-ripening to obtain the walnut meal low-fat yoghurt with walnut flavor, good quality and relatively high nutritional value. By systematically optimizing the formula and process parameters, the prepared walnut meal low-fat yoghourt has the characteristics of unique walnut flavor, fine taste, stable quality and high nutritional value, and a feasible technical scheme is provided for the development of low-fat yoghourt products.