Preparation method of fermented walnut soy protein nutrition powder

A technology of soybean protein and nutritional powder, applied in the field of natural vegetable protein solid beverages, to achieve the effects of improving utilization rate, strong and soft lactic acid flavor and walnut soybean flavor, and simple preparation method

Inactive Publication Date: 2013-03-13
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above problems that the walnut skin and bean dregs are not fully utilized in the protein drinks with walnuts or soybeans as raw materials, the production process is complicated, the cost is high, it is not easy to carry and store, and it is easy to deteriorate. Problem, the present invention provides a preparation method of using walnut meal and soybeans as raw materials to prepare vegetable protein solid beverages by fermenting complex bacteria. The obtained product has a pure lactic acid taste, rich aroma of walnuts and soybeans, harmonious aroma, and delicate taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Dry the cold-pressed walnut meal and soybeans to a moisture content of 10% respectively. The drying method can be air blow drying at a temperature of 40°C, or other drying methods can be selected;

[0031] (2) Grind the dried walnut meal and soybeans at room temperature to a particle size of 200 mesh, and set aside;

[0032] (3) Mix the crushed walnut meal powder and soybean powder at a weight ratio of 1:3, then add water accounting for 50% of the mass of the mixed powder, mix evenly, and sterilize at 120°C for 15 minutes to obtain a mixed solution. Ready to use after cooling;

[0033] (4) Add 2% sugar, 10% skimmed milk powder and 2% mixed strains to the mixed solution (the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 1:1, and the total number of bacteria is greater than 10 8 CFU / mL) for fermentation, after 10 hours of fermentation at 40°C, the pH value of the mixture reached 6.5, the fermentation was stopped, cooled at 5°C and cooked for 12...

Embodiment 2

[0037] (1) Dry the cold-pressed walnut meal and soybeans to a moisture content of 10% respectively. The drying method can be air blow drying at a temperature of 40°C, or other drying methods can be selected;

[0038] (2) Grind the dried walnut meal and soybeans at room temperature to a particle size of 400 mesh, and set aside;

[0039] (3) Mix the crushed walnut meal powder and soybean powder at a weight ratio of 1:1, then add water accounting for 60% of the mass of the mixed powder, mix evenly, and sterilize at 120°C for 15 minutes to obtain a mixed solution. Ready to use after cooling;

[0040] (4) Add 3% sucrose, 15% skimmed milk powder and 4% mixed strains to the mixture (the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 1:1, and the total number of bacteria is greater than 10 8 CFU / mL) for fermentation, after 16 hours of fermentation at 41°C, the pH value of the mixture reached 6.0, and the fermentation was stopped, cooled and then cooked for 16 ho...

Embodiment 3

[0044] (1) Dry the cold-pressed walnut meal and soybeans to a moisture content of 10% respectively. The drying method can be air blow drying at a temperature of 40°C, or other drying methods can be selected;

[0045] (2) Grind the dried walnut meal and soybeans at room temperature to a particle size of 600 mesh, and set aside;

[0046] (3) Mix the crushed walnut meal powder and soybean powder at a weight ratio of 1:0.5, then add water accounting for 70% of the mass of the mixed powder, mix evenly, and sterilize at 120°C for 15 minutes to obtain a mixed solution. Ready to use after cooling;

[0047] (4) Add 2% glucose, 20% skimmed milk powder and 6% mixed strains to the mixed liquid (the ratio of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1, and the total number of bacteria is greater than 10 8 CFU / mL ) for fermentation, after 10 hours of fermentation at 42.5°C, the pH value of the mixture reached 5.0, stop the fermentation, cool and ripen at...

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PUM

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Abstract

The invention relates to the technical field of natural plant protein solid beverage and particularly relates to a preparation method of fermented walnut soy protein nutrition powder. The preparation method comprises the steps of drying; crushing; adding water and uniformly stirring, sterilizing; adding sugar, skim milk powder and mixed strains, and fermenting; adding a surface active agent and uniformly mixing; and adding dextrin, and spraying and drying. According to the preparation method provided by the invention, the utilization ratio and the processing depth of walnut meals and soybeans are increased, and wrappers and bean dregs in the walnut meals are effectively utilized. According to the preparation method provided by the invention, the simplicity, time saving and labor saving are achieved, the walnut soy protein nutrition powder prepared by the method is high in nutritive value, fine and smooth in mouthfeel, low in cost, cheap, convenient to use, carry and transport, easy to store, long in storage life and can not go bad easily and is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to the technical field of natural plant protein solid beverages, in particular to a preparation method of fermented walnut soybean protein nutrition powder. Background technique [0002] Walnut soybean protein nutrition powder is a new type of health-care and nutritional solid beverage made of walnut meal and soybean as the main raw materials, using bioengineering and fermentation technology. Walnuts are rich in nutrition, edible and medicinal, and rich in amino acids and fatty acids. After the walnuts are cold-pressed, the protein content in the walnut meal reaches more than 40%, the essential amino acid content is high, and it also contains essential phosphorus, magnesium, calcium and other minerals and vitamins A, B, C, E, and zinc , manganese, chromium and other indispensable trace elements for the human body, without cholesterol, is an excellent food raw material. However, walnut meal after cold pressing is generally used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/02
Inventor 赵晓燕虎海防陈锋亮刘凤兰王宪昌崔莉
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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