Hickory nut and black soybean sour milk and preparation method thereof

A technology of hickory nuts and hickory kernels, which is applied in the production field of hickory nut black soybean yoghurt, to achieve the effect of improving nutritional value, strong fragrance and good effect

Inactive Publication Date: 2011-10-05
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, for different groups of people, many types of yogurt have appeared on the market, such as yogurt for students, yogurt for women, yogurt for athlet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0033] 1. Raw material pretreatment

[0034] (1) Selected hickory kernels were kept in a 1% sodium carbonate aqueous solution at 65°C for 15 minutes in a water bath, rinsed and peeled with high-pressure running water to obtain peeled hickory kernels, and mixed with black beans soaked in warm water at 40°C for 12 hours at a mass ratio of 1:3. Treat in microwave for 1min.

[0035] (2) Hickory black beans and 70°C hot water are mixed and refined at a mass percentage of 1:7, and filtered through 200 mesh after boiling to obtain a hickory black soybean composite slurry.

[0036] 2. Preparation of starter

[0037] The domesticated L and S were inoculated into the reconstituted milk feed containing 80% reconstituted milk and 20% hickory black soybean compound slurry with an inoculum volume fraction of 10%, the inoculum volume was 10% of the total volume, and the inoculation ratio was 1 : 1, the L and S mixed starter were prepared by static culture at 37°C for 12 hours.

[0038] 3....

Embodiment example 2

[0045] Raw material pretreatment

[0046] (1) Selected hickory kernels were kept in a 3% sodium carbonate aqueous solution at 85°C for 10 minutes in a water bath, rinsed and peeled with high-pressure running water to obtain peeled hickory kernels, and mixed with black beans soaked in warm water at 30°C for 10 hours at a mass ratio of 1:3. Treat in microwave for 3min.

[0047] (2) Hickory black beans and 90°C hot water are mixed and refined at a mass percentage of 1:7, and filtered through 200 mesh after boiling to obtain a hickory black soybean composite slurry.

[0048] 2. Preparation of starter

[0049] The domesticated L and S were inoculated into the reconstituted milk feed containing 60% reconstituted milk and 40% hickory black soybean compound slurry with an inoculum volume fraction of 10%, the inoculum volume was 10% of the total volume, and the inoculation ratio was 1:1, static culture at 42°C for 36 hours to prepare L and S mixed starter.

[0050] 3. Preparation of...

Embodiment example 3

[0057] 1. Raw material pretreatment

[0058] (1) Selected hickory kernels are kept in a 2% sodium carbonate aqueous solution at 75°C for 20 minutes in a water bath, rinsed and peeled with high-pressure running water to obtain peeled hickory kernels, and black beans soaked in 50°C warm water for 15 hours at a mass ratio of 1:3 Treat in microwave for 2min.

[0059] (2) Hickory black beans and 80°C hot water are mixed and refined at a mass percentage of 1:7, and filtered through 200 mesh after boiling to obtain a hickory black soybean composite slurry.

[0060] 2. Preparation of starter

[0061] L and S were inoculated into the reconstituted milk feed containing 70% reconstituted milk and 30% hickory black soybean compound slurry with an inoculum volume fraction of 10%. The inoculum volume was 10% of the total volume, and the inoculation ratio was 1:1. At 40° C., cultured statically for 25 hours to prepare L and S mixed starters.

[0062] 3. Preparation of Hickory Black Bean Y...

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PUM

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Abstract

The invention belongs to the dairy product technical field, and relates to a starter for hickory nut and black soybean sour milk and a preparation method of the sour milk thereof. The preparation method comprises the following steps of: the pretreatment hickory nuts and black soybeans; the preparation of a composite slurry of hickory nuts and black soybeans; the preparation of a starter for hickory nut and black soybean sour milk; the addition of a complex stabilizer, cane sugar and fructo oligosaccharides; the production of the hickory nut and black soybean sour milk by fresh milk or reconstituted milk fermentation. Main technical indexes of the sour milk meet related regulations of national standard GB 19302-2010, and the protein content is slightly higher. The sour milk has rich nutrition and heavy flavor, can balance intestinal flora, improve body immunity, and whet appetite.

Description

technical field [0001] The invention belongs to the field of dairy products and their processing, and in particular relates to a preparation method of hickory nut black soybean yoghurt. Background technique [0002] Yogurt is usually made of fresh milk or reconstituted milk as the main raw material. It is a fermented milk product rich in probiotics prepared by homogenization, pasteurization or sterilization, and fermentation of lactic acid bacteria. It is not only rich in calcium, protein, and nucleus. Nutrients such as flavins and vitamins, but also contain a large number of probiotics that are beneficial to human health. At present, it has been confirmed that yogurt can balance the intestinal flora, improve the body's immunity, lower cholesterol and delay aging. Streptococcus thermophilus (ys14) and Lactobacillus delbrueckii subsp. bulgaricus (1.1480) are commonly used strains in yogurt production, and they have a good synergistic effect. In recent years, for different g...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 叶明任丽
Owner HEFEI UNIV OF TECH
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