Almond peptide lactobacillus beverage and preparation method thereof

Abstract

The invention relates to an almond peptide malolactic bacteria beverage made from almond and preparation method thereof. The almond peptide malolactic bacteria of the present invention contains 1-5% of almond, 0.04-0.1% of peptide amino acid and no less than 0.7% of protein. The preparation method comprises: grinding the almonds into slurry by adding water, separating the slurry and residues, filtering to obtain almond protein liquid; grinding the almond protein liquid by a colloid mill; performing high pressure homogenizing treatment and heat treatment under the temperature of 100-105 degrees centigrade; putting into fermentation biochemical tank for a biochemical and fermentation reaction to obtain block almond peptide sour milk; adding water into the almond peptide sour milk, putting them into a blending tank, and adding emulsification stabilizing agent, citric acid and white granulated sugar at the same time; stirring uniformly, and performing colloid milk synthesizing treatment by the colloid mill; putting the matters after colloid milk synthesizing treatment into the high pressure homogenizer under the pressure of 60-90 MPa to perform a second milk synthesizing treatment; and obtaining the almond peptide malolactic bacteria beverage of the present invention.

Description

technical field [0001] The invention belongs to a lactic acid bacteria drink, in particular to an almond peptide lactic acid bacteria drink with almonds as a raw material and a preparation method thereof. Background technique [0002] Apricot, also known as sweet plum and Bada apricot, is a deciduous tree of the family Rosaceae. Apricot is one of the main cultivated fruit tree varieties in northern my country. The nutritional value of almonds is very rich. Every 100g contains 23-27% of protein, 50-60% of crude fat (the content of unsaturated fatty acids accounts for 94.85% of the total fatty acids), 10% of sugars, and phosphorus, iron, potassium, etc. Inorganic salts, multivitamins and 17 kinds of amino acids, the content is 26.7%, and the amino acid content required by the human body is 7.575%, which is higher than that of almonds and walnuts. The amino acids are complete in variety, reasonable in combination, and have high nutritional value and health care. . The nutrit...

AI Technical Summary

Problems solved by technology

[0008] The applicant found that the following problems need to be solved when developing the above-mentioned almond peptide lactic acid bacteria beverage: one is to solve the problem that the almond protein is partially degraded during the fermentation process of lactic acid bacteria into active peptides directly absorbed by the human body; the other is to solve the problem of the growth and reproduction of lactic acid bacteria in the almond liquid The third is to solve the problem that high-fat almonds are fully milked and not stratified after fermentation