Pure walnut fermented milk and a production method thereof

A production method and technology for fermented milk, which are applied in the field of pure walnut fermented milk and its production, can solve the problems such as inability to taste pure walnut fermented milk, unstable taste of fermented product batches, change of pure walnut fermentation, etc. The fermentation process is unstable, the carbon source and nitrogen source ratio is suitable, and the taste is stable and uniform.

Active Publication Date: 2015-09-09
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide a kind of pure walnut fermented milk and its preparation method, which solves the problem that in the prior art, due to the high oil content of pure walnut, which is not conducive to the growth of bacteria and affects the taste, it needs to be degreased or added with milk powder or milk. To help fermen

Method used

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  • Pure walnut fermented milk and a production method thereof
  • Pure walnut fermented milk and a production method thereof
  • Pure walnut fermented milk and a production method thereof

Examples

Experimental program
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Embodiment 1

[0050] Step 1, peeling: According to the mass ratio of material to liquid: 1:4, quickly add 150kg of walnut kernels into 600kg of caustic soda aqueous solution with a mass fraction of 4% at 95°C, heat and stir at 90-95°C for 4 minutes, and then quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0051] Step 2. Refining: add 450L of demineralized water at 70-90°C to the walnut kernels that have been peeled off in step 1 according to the mass-volume ratio of feed to liquid 1kg:3L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 10% of the slurry volume, cut at a high speed of 1400r / min for 15min, further refine and reduce the particle size, and obtain walnut slurry;

[0052] Step 3, sugar melting: Weigh 30kg of sucrose and 50kg of glucose for a total of 80kg, according to the mass ratio of material to liquid 1:1, add 80kg of demineraliz...

Embodiment 2

[0061] Step 1, peeling: According to the mass ratio of material to liquid: 1:3, quickly add 175kg of walnut kernels into 525kg of 95°C aqueous caustic soda solution with a mass fraction of 5%, heat and stir at 90-95°C for 6 minutes, and quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0062] Step 2. Refining: add demineralized water at 70-90°C to the walnut kernels that have been peeled in step 1 according to the mass-to-volume ratio of material to liquid: 1kg: 2.8L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 5% of the slurry volume, and further refine and reduce the particle size by shearing at a high speed of 1400r / min for 20min to obtain walnut slurry;

[0063] Step 3, sugar melting: Weigh 25kg of sucrose and 50kg of glucose, 75kg in total, according to the mass ratio of material to liquid 1:0.8, add 60kg of demineralized w...

Embodiment 3

[0072] Step 1, peeling: According to the mass ratio of material to liquid 1:3, quickly add 200kg of walnut kernels into 600kg of 95°C caustic soda aqueous solution with a mass fraction of 3%, heat and stir at 90-95°C for 5 minutes, and then quickly discharge the Caustic soda solution, wash the skin with pure water, remove the walnut skin;

[0073] Step 2. Refining: add demineralized water at 70-90°C to the walnut kernels that have been peeled off in step 1 according to the mass-volume ratio of material to liquid: 1kg: 2.0L, and use multiple colloid mills in series at 70-90°C Carry out step-by-step refining and refining, then add demineralized water at 70-90°C with 10% of the slurry volume, and further refine and reduce the particle size by shearing at a high speed of 1600r / min for 10min to obtain walnut slurry;

[0074] Step 3, sugar: Weigh 30kg of sucrose and 30kg of glucose, 60kg in total, according to the mass ratio of material to liquid 1:1.5, add 90kg of demineralized wat...

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Abstract

The present invention discloses beverage processing technology, and especially relates to pure walnut fermented milk and a production method including the following steps: peeling-refining-sugar emulsifying-adjunct material emulsifying-mixing-homogenizing-pH adjusting-sterilizing-fermenting-after-ripening. The produced pure walnut fermented milk not only achieves good preservation and improvement in nutrition, but also does not need to add milk powder in the fermentation process. There is no need to activate strains or to degrease the walnut milk by using a directed vat set inoculation method. Through improving technology, raw material formula and strain ratio, fermented strains can grow well in high-fat pure walnut milk so that a mellow and nice taste of the walnut fermented beverage and an unique flavor of the walnuts are retained, and stability and taste of the pure walnut fermented milk are ensured, making the beverage homogeneous and stable in property, delicate, fragrant and sweet and refreshing and smooth in taste, prone to absorption, and nutritional and healthy in character.

Description

technical field [0001] The invention relates to a beverage processing technology, in particular to a pure walnut fermented milk and a preparation method thereof. Background technique [0002] Active bacteria fermented beverage is one of the fermented foods favored by consumers in recent years. Fermented walnut milk beverage has various health functions of walnuts on the one hand, and on the other hand contains a certain amount of active lactic acid bacteria, which has intestinal health functions. my country's plant protein resources are relatively abundant, and have complementary effects in amino acid composition. The development of plant protein processing and utilization is of great significance to solve the shortage of milk sources in my country and improve the diet structure. [0003] In the prior art, indicators such as stability, mouthfeel and taste are mainly improved by adding auxiliary materials. The following example illustrates. [0004] The publication number ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38
Inventor 夏君霞路敏王影张博刘磊杨志恒丁海梅
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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