Preparation method of fermented type gingko and peanut milk beverage
A peanut milk and fermented technology, applied in dairy products, milk substitutes, applications, etc., to achieve the effects of simple production process, saving bacteria, and delicate taste
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Embodiment 1
[0043] Skim milk powder and demineralized water are mixed at a mass ratio of 1:7 to make skim milk, 4g of sucrose is added, and heated to dissolve to make a mixed emulsion; a tubular sterilizer is used for instantaneous sterilization, the inlet temperature is 30°C, the sterilization temperature is 130°C, and the sterilization time is 5s, the outlet temperature is 82°C; inoculate a lactic acid bacteria strain on the medium containing MRS and activate it 1 to 2 times, inoculate it in the mixed emulsion, and inoculate 2mL of the bacterial solution, the concentration of the bacterial solution is 2.0×10 8 pieces / mL; the mixed emulsion was fermented at a constant temperature of 44°C for 6 hours, and the pH value of the fermented milk was measured to be 4.50, and after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 20 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1 :1 mixed, then be beaten with demineralized water at a mass ratio of 1:4, an...
Embodiment 2
[0045] Skim milk powder and demineralized water are mixed at a mass ratio of 1:8 to make skim milk, 5g of sucrose is added, and heated to dissolve to make a mixed emulsion; a tubular sterilizer is used for instantaneous sterilization, the inlet temperature is 40°C, the sterilization temperature is 135°C, and the sterilization time is 3s, the outlet temperature is 85°C; inoculate a lactic acid bacteria strain on the medium containing MRS to activate 1-2 times, inoculate it in the mixed emulsion, and inoculate 6mL of the bacterial solution, the concentration of the bacterial solution is 1.8×10 8 pieces / mL; the mixed emulsion was fermented for 8 hours at a constant temperature of 42°C, and the pH value of the fermented milk was measured to be 4.52, and after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 40 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1 :1 mixed, then be beaten with demineralized water in a mass ratio of 1:4, and the s...
Embodiment 3
[0047] Skim milk powder and demineralized water are mixed at a mass ratio of 1:9 to make skim milk, add 8g of sucrose, and heat to dissolve to make a mixed emulsion; use a tubular sterilizer for instant sterilization, the inlet temperature is 35°C, the sterilization temperature is 136°C, and the sterilization time is 3s, the outlet temperature is 95°C; inoculate a lactic acid bacteria strain on the medium containing MRS and activate it for 1-2 times, inoculate it in the mixed emulsion, and inoculate 4mL of the bacteria solution, the concentration of the bacteria solution is 1.4×10 8 pieces / mL; the mixed emulsion was fermented at a constant temperature of 40°C for 10 hours, and the pH value of the fermented milk was measured to be 4.60, and after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 35 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1 :1 mixed, then beating with demineralized water in a mass ratio of 1:4, and the slurry is fil...
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