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

Active Publication Date: 2015-02-25
正阳新地食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no fermented milk beverage containing probiotics based on ginkgo and peanuts on the market at present.

Method used

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  • Preparation method of fermented type gingko and peanut milk beverage
  • Preparation method of fermented type gingko and peanut milk beverage
  • Preparation method of fermented type gingko and peanut milk beverage

Examples

Experimental program
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Effect test

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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Abstract

The invention discloses a preparation method of a fermented type gingko and peanut milk beverage and belongs to the fields of biological technologies of foods and functional food processing. The milk beverage is formed by means of fermentation by taking lactic acid bacteria strain enterococcus faecalis 2010-JR-01 (with preservation number being CGMCC No.7738) as a fermenting strain and taking skimmed milk powder, gingko and peanuts as basic raw materials; the preparation method comprises specific technological procedures of preparation of liquid milk, sterilization, inoculation, fermentation, after-ripening, preparation of gingko and peanut filtrate, mixing, homogenization, sterilization, filling, sterilization and cooling. The fermented type gingko and peanut milk beverage disclosed by the invention has triplex advantages of nutrition of milk, functional ingredients of the gingko and the peanuts and health function of probiotics, is fine and smooth in taste and good in flavor, and can be stably stored at the temperature of 25 DEG C for at least 20 days; only one type of fermenting strain is needed, the fermentation time is short, the production process is simple and is suitable for industrial production, and the fermented type gingko and peanut milk beverage satisfies the requirements of customers on functional beverages.

Description

technical field [0001] The invention relates to a preparation method of a fermented milk drink, in particular to a preparation method of a fermented ginkgo peanut milk drink, which belongs to the field of food biotechnology and functional food processing. Background technique [0002] Cow's milk contains a lot of nutrients necessary for the human body. A variety of processed products can be obtained from cow's milk. Among them, fermented yogurt drinks are made from fresh milk, fermented by microorganisms and then properly prepared. They have the characteristics of high nutritional content and good flavor. The lactic acid bacteria used for fermentation and Its metabolites are beneficial to maintain the balance and stability of normal flora in the human intestinal tract, inhibit the production of harmful intestinal bacteria, promote digestive function, prevent diarrhea and constipation, and improve human resistance. In recent years, fermented milk beverages have been widely w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 曹泽虹孙月娥郭胜高兆建张明王卫东徐粉林董玉玮
Owner 正阳新地食品工业有限公司
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