Walnut lactic acid bacteria fermented beverage and preparation method thereof

A technology of lactic acid bacteria fermentation and walnut milk, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of not giving full play to the advantages of walnut resources, nutrition and health care, and low added value of products, and achieve high antioxidant activity and Nutritious and health-care function, effect of increasing added value

Active Publication Date: 2012-08-15
HEBEI GOLDEN DRAGON EDIBLE OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Walnut protein products mainly include walnut protein powder, walnut protein beverage, walnut milk, etc. Judging from the current processing and utilization status, the processing and utilization of walnut and walnut protein in the domestic food industry is still limited to the production of primary food, and the added value of the product is low. , did not give full play to the resource advantages and nutritional and health advantages of walnuts

Method used

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  • Walnut lactic acid bacteria fermented beverage and preparation method thereof
  • Walnut lactic acid bacteria fermented beverage and preparation method thereof
  • Walnut lactic acid bacteria fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 100g of defatted walnut meal after screening and removing impurities, put it into hot water at 90°C for 3 minutes, filter it, put it into 1000mL of hot water heated to 80°C for 10 minutes, and beat it with a mixer for 5 minutes. Filter twice with 100-mesh filter cloth, and obtain pure walnut milk after separating pulp and residue. The prepared walnut milk was homogenized and refined under the conditions of 65°C and 20MPa, sterilized at 65°C for 25min, and cooled for later use.

[0024] Select 10% skim milk medium to activate the lactic acid bacteria strains to ensure that the titrated acidity reaches above 70°T, then the strains are activated to the required vigor. Prepare 10 mL of acclimatization medium with walnut milk and skimmed milk in a volume ratio of 0:10, 2:8, 3:7, 4:6, 5:5, 6:4, 7:3, 8:2, and 10:0 , and are labeled as ①②③④⑤⑥⑦⑧⑨. Add activated lactic acid bacteria to No. ① medium, the amount added is 3-5% of the volume of No. ① medium, inoculate into No...

Embodiment 2

[0029] Weigh 10Kg of degreased walnut meal after screening and removing impurities, put it into a stainless steel tank after cleaning, add hot water heated to 90°C for 4 minutes, stir continuously, and finally filter with a 100-mesh filter cloth. Put the blanched and filtered walnut meal into 100L of hot water heated to 80°C for 10 minutes, and then use a stainless steel bedroom refiner to beat for 10 minutes. To obtain pure walnut milk, homogenize and refine the pure walnut milk in a homogenizer set at 65° C. and 20 MPa parameters, heat to 65° C., sterilize for 25 minutes, and cool for later use.

[0030] Acclimate the lactic acid bacteria strain by the method among the embodiment 1. Take 3L of the above-mentioned sterilized pure walnut milk, add 150g of sucrose and stir evenly, add 90ml of domesticated lactic acid bacteria culture solution, and incubate at a constant temperature of 43°C for 8 hours to make a production starter that is sufficient for use.

[0031] Take 90L o...

Embodiment 3

[0034] Get the walnut lactic acid bacteria fermented beverage (C=0.988g / mL) obtained in Example 1, and prepare sample solutions diluted to 0.004, 0.008, 0.02, and 0.04 times, respectively. Do blank control with ethanol, measure the DPPH free radical scavenging rate of the sample solution of different dilution multiples, prove that the present invention has the ability of removing DPPH free radicals, and the dilution multiple of DPPH free radical scavenging rate and walnut lactic acid bacteria fermented beverage is linear relationship (attachment figure 2 ).

[0035] Take the walnut lactic acid bacteria fermented beverage (C=0.988g / mL) obtained in Example 1, and prepare sample solutions diluted to 0.2, 0.4, 0.6, and 1 times respectively. With pure water as blank control, measure the sample solutions of different dilutions in the Fenton system in the hydroxyl radical scavenging rate, prove that the present invention has the ability to scavenge hydroxyl free radicals, and the hy...

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Abstract

The invention discloses walnut lactic acid bacteria fermented beverage and a preparation method of the walnut lactic acid bacteria fermented beverage. The fermented drink is prepared by taking walnut protein as a raw material, and fermenting the walnut protein through lactic acid bacteria. The specific process procedure comprises the following steps: pulping defatted walnut into walnut milk, performing homogeneity, sterilization and cooling, then mixing the walnut milk with lactic acid bacteria for fermentation, wherein the strain adopted by the fermentation is a mixed strain of lactobacillusbulgaricus and streptococcus thermophilus, and is suitable for a pure walnut milk fermentation system through multi-time domestication. The beverage disclosed by the invention is rich in plant protein and lactic acid bacteria, has higher antioxidant activity, is fermented natural protein beverage with the advantages of walnut and lactic acid bacteria fermented food, and can be applied to the field of functional food or nutritional health-care products.

Description

technical field [0001] The invention relates to a preparation method of walnut lactic acid bacteria fermented beverage, which belongs to the field of food biotechnology and functional food processing. Background technique [0002] Lactic acid bacteria can improve the flavor, quality and nutrition of food, extend the shelf life, and have important physiological and health functions such as regulating the balance of intestinal flora, antibacterial, anti-tumor, lowering cholesterol, preventing constipation, improving lactose discomfort, and delaying aging. They are widely used In the food industry, lactic acid bacteria fermented foods are also considered functional foods. Active lactic acid bacteria fermented drinks are one of the lactic acid bacteria fermented foods favored by consumers in recent years. Traditional fermented beverages mainly use milk as raw material. Compared with milk animal protein, my country's plant protein resources are more abundant, and have complement...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23J3/14A23L1/29A23C9/152A23L11/50A23L33/00
Inventor 任迪峰王子娜周杏子鲁军高菲
Owner HEBEI GOLDEN DRAGON EDIBLE OIL
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