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Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage

A technology of lactic acid bacteria fermentation and walnut milk, applied in the field of starter, can solve the problems of complicated operation, large product difference, large difference in protein composition, etc., and achieve the effects of simple fermentation process, quality assurance and good flavor.

Active Publication Date: 2015-01-07
河北绿岭康维食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Lb and St bacteria are traditional milk starters, and there is a large difference in protein composition between cow milk and walnut milk. To use Lb and St bacteria in walnut milk, the bacteria need to be domesticated in the mixed emulsion of cow milk and walnut milk first. Fermentation, the pros and cons of fermentation are related to the domestication of the strains, the operation is complicated, and the products vary greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present embodiment relates to the preparation of a walnut milk lactic acid bacteria fermented beverage, comprising the following steps:

[0030] a. Preparation of walnut milk: boil fresh walnut kernels without moths and mildew with 0.5% sodium hydroxide solution at 100°C for 2 minutes, wash off the seed coat with a high-pressure water gun, and then wash the residual alkali on the surface of the walnut kernels with water liquid, and manual removal of unrinsed husks and impurities. Take 100kg of peeled walnut kernels, add 500kg of water at 60°C for beating, then filter, separate the slurry, add 300kg of water at 60°C to the slag for the second beating, filter, discard the residue, combine the two slurries, add 20kg of sucrose, add water to make up to 1 ton, homogenize twice at a temperature of 60°C and a pressure of 18MPa, autoclave at 121°C for 3 minutes, and cool to obtain walnut milk;

[0031] b, walnut milk inoculation, fermentation, post-ripening: respectively a...

Embodiment 2

[0035] This embodiment also relates to the preparation of a walnut lactic acid bacteria fermented beverage, comprising the following steps:

[0036] a. Preparation of walnut milk: boil fresh walnut kernels without moths and mildew with 0.5% sodium hydroxide solution at 100°C for 2 minutes, wash off the seed coat with a high-pressure water gun, and then wash the residual alkali on the surface of the walnut kernels with water liquid, and manual removal of unrinsed husks and impurities. Take 100kg of peeled walnut kernels, add 450kg of water at 62°C for beating, then filter, separate the slurry, add 250kg of water at 60°C to the slag for the second beating, filter, discard the residue, combine the two slurries, add Add 40kg of sucrose, add water to make up to 1 ton, homogenize twice at a temperature of 65°C and a pressure of 20MPa, autoclave at 121°C for 4 minutes, and cool to obtain walnut milk;

[0037] b, walnut milk inoculation fermentation, post-ripening: activate Lactobaci...

Embodiment 3

[0041] This embodiment also relates to the preparation of a walnut lactic acid bacteria fermented beverage, comprising the following steps:

[0042] a. Preparation of walnut milk: boil fresh walnut kernels without moths and mildew with 0.5% sodium hydroxide solution at 100°C for 2 minutes, wash off the seed coat with a high-pressure water gun, and then wash the residual alkali on the surface of the walnut kernels with water liquid, and manual removal of unrinsed husks and impurities. Take 100kg of peeled walnut kernels, add 600kg of water at 60°C for beating, then filter, separate the slurry, add 300kg of water at 60°C to the slag for a second beating, filter, discard the residue, and combine the two slurries. Add 60kg of sucrose, add water to make up to 1 ton, homogenize twice at a temperature of 63°C and a pressure of 19MPa, autoclave at 121°C for 3 minutes, and cool to obtain walnut milk;

[0043] b. Walnut milk inoculation fermentation, post-ripening: activate Lactobacill...

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PUM

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Abstract

The invention relates to a walnut milk fermentation agent which is applied to fermentation for preparing a walnut milk lactobacillus fermentation beverage. The walnut milk fermentation agent comprises lactobacillus plantarum subspecies, Pediococcus pentosaceus and kluyveromyces marxianus. Meanwhile, the invention also relates to a method for preparing the walnut milk lactobacillus fermentation beverage by utilizing the walnut milk fermentation agent and the walnut milk lactobacillus fermentation beverage prepared by utilizing the method. The walnut milk lactobacillus fermentation beverage which is favorable in taste, mouthfeel and quality and has dual functions of walnuts and fermentation food is prepared by carrying out inoculated fermentation on the walnut milk by the walnut milk fermentation agent. The fermentation process is simple without strain domesticating, and the stability of quality of the fermented milk can be ensured.

Description

technical field [0001] The present invention relates to a starter, in particular to a walnut milk starter. At the same time, the present invention also relates to a preparation method of a walnut milk lactic acid bacteria fermented beverage using the walnut milk starter and the walnut milk lactic acid bacteria prepared by the method fermented beverage. Background technique [0002] With the rapid development of the food industry and the increasing level of people's consumption, people have put forward higher requirements for dietary structure, and the consumption trend has gradually turned to nutritional and health food with reasonable nutrition and health functions. Lactic acid bacteria can improve the flavor, quality and nutrition of food, and have important physiological and health functions such as regulating the balance of intestinal flora, preventing constipation, improving lactose discomfort, and delaying aging. They are widely used in the food industry, and lactic ac...

Claims

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Application Information

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IPC IPC(8): A23C9/127
Inventor 牟德华陈臣李艳李佳
Owner 河北绿岭康维食品有限公司
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