Fermented apricot kernel beverage and preparation method thereof

A technology of almonds and beverages, applied in the field of vegetable protein beverages and its preparation, to achieve the effects of extending the shelf life, improving product flavor, and increasing the content of flavor substances

Inactive Publication Date: 2015-10-07
熊涛 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing almond fermented milk preparation process, the raw materials used are mostly compound

Method used

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  • Fermented apricot kernel beverage and preparation method thereof
  • Fermented apricot kernel beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw materials are weighed according to the following proportions: 10% of sweet almonds, 10% of glucose, and 80% of purified water.

[0024] Preparation method: Choose fresh, insect-free, mildew-free, and full-bodied sweet almonds as raw materials, peel and remove the astringency with 5% NaOH, rinse with high-pressure water, peel the skin and rinse thoroughly, then add 80% pure water and 10% dextrose, refined. After coarse grinding and fine grinding for 2 to 3 times, almond milk is obtained, and after fine grinding, it is filtered with 120-mesh gauze to obtain almond slurry, sterilized at 105°C for 6 minutes; after sterilization, cool to 37°C Finally, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum) according to 10 6 The ratio of cfu / ml is inoculated into sterilized and cooled almond milk, fermented at 37°C for 24 hours, and the pH value is 4.0 to end the fermentation, adding stabilizer xanthan gum, homogenized, sterilized and canned ...

Embodiment 2

[0026] The raw materials are weighed according to the following proportions: 8% sweet almonds, 9% glucose syrup, and 83% purified water.

[0027] Preparation method: choose fresh, insect-free, mildew-free, and full-bodied sweet almonds as raw materials, peel and remove the astringency with 10% NaOH, rinse with high-pressure water, peel the skin and rinse thoroughly, then add 83% pure water and 9% glucose syrup, refined. After coarse grinding and fine grinding for 2 to 3 times, almond pulp is obtained, and after fine grinding, it is filtered with 120-mesh gauze to obtain almond pulp, sterilized at 108°C for 5 minutes; after sterilization, cool to 37°C , compound lactic acid bacteria (Lactobacillus fermentum, Lactobacillus salivarius, Lactobacillus rhamnosus) according to 10 6 The ratio of cfu / ml is inoculated into sterilized and cooled almond milk, fermented at 37°C for 24 hours, and the pH value is 4.0 to end the fermentation, adding stabilizer xanthan gum, homogenized, steri...

Embodiment 3

[0029] The raw materials are weighed according to the following proportions: 5% sweet almonds, 10% white granulated sugar, and 85% purified water.

[0030] Preparation method: select fresh, insect-free, mildew-free, and full-bodied sweet almonds as raw materials, peel and remove the astringency with 10% NaOH, rinse with high-pressure water after peeling, and then add 85% pure water and 10% white sugar, for grinding. After coarse grinding and fine grinding for 2 to 3 times, almond milk is obtained, and after fine grinding, it is filtered with 120-mesh gauze to obtain almond slurry, which is sterilized at 105°C for 8 minutes; after sterilization, it is cooled to 37°C , compound lactic acid bacteria (Lactobacillus fermentum, Lactobacillus salivarius) according to 10 7 The ratio of cfu / ml is inoculated into sterilized and cooled almond milk, fermented at 37°C for 24 hours, and the pH value is 3.9 to end the fermentation, add stabilizer CMCNa, homogenize again, sterilize at 132°C ...

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Abstract

The invention relates to a fermented apricot kernel beverage and a preparation method thereof. The beverage is prepared from sweet almond, syrup or sugar substitutes, and purified water which are used as raw materials, and botanical lactic acid bacteria which are selected for fermentation. The apricot kernel beverage prepared by the invention has the advantages of unique local flavor, rich nutrients and smooth mouthfeel. After the beverage is fermented by botanical lactic acid bacteria, the essential aminoacid level of the apricot kernel beverage is substantially improved, and the apricot kernel beverage after fermentation can substantially reduce contents of total cholesterol (TC) and triglycerides (TG) in the blood lipid of the hyperlipidemia rat and has substantial health care efficacy.

Description

1. Technical field [0001] The invention relates to a vegetable protein beverage and a preparation method thereof, in particular to a preparation method of a fermented almond beverage. 2. Background technology [0002] In recent years, lactic acid bacteria fermented vegetable protein drinks have become a hot topic. In the existing almond fermented milk preparation process, the raw materials used are mostly compound raw materials mixed with almond milk and cow milk, and pure almonds are rarely used for fermentation. The purpose of the present invention is to provide a pure almond fermented beverage, select plant lactic acid bacteria to ferment the almond, endow the almond beverage with a more mellow flavor, and strengthen the health function of the almond beverage to lower cholesterol and regulate blood lipid. The product of the invention contains rich almond flavonoids, various amino acids necessary for human body and beneficial trace elements, has unique flavor, delicate ta...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L1/03A23L1/29
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2400/119A23V2400/145A23V2400/147A23V2400/151A23V2400/123A23V2400/181A23V2400/173A23V2400/175A23V2400/249A23V2400/169A23V2250/242A23V2250/246A23V2250/2482A23V2250/262A23V2250/264A23V2250/6416A23V2250/6422
Inventor 熊涛谢明勇
Owner 熊涛
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