Fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and preparation method of fruit and vegetable composite drink

A technology of nut butter and cereal butter, applied in the direction of food science, etc., to achieve the effect of rich nutrition, strong functionality and simple process

Inactive Publication Date: 2016-09-21
安阳市京膳堂饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetable protein drinks are rich in protein, vitamins, minerals, etc., and have the characteristics of low fat and low cholesterol, but kefir has not been used as a starter in plant protein drinks

Method used

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  • Fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and preparation method of fruit and vegetable composite drink
  • Fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and preparation method of fruit and vegetable composite drink
  • Fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and preparation method of fruit and vegetable composite drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of kefir fermented peanut butter, composition and parts by weight are as follows:

[0040] Peanut butter: 30 servings;

[0041] Glucose: 4 parts;

[0042] Kefir Grains: 10 4 cfu / mL.

[0043] The preparation method of the peanut butter fermented by above-mentioned kefir, the steps are as follows:

[0044] Choose non-rotten and mildewed peanuts as raw materials. After shelling, bake at 180°C for 15 minutes, refine to a size above 100 mesh, and obtain peanut butter. After refining, peanut butter and glucose are mixed evenly, sterilized at 100°C for 30 minutes, and cooled to 10 after 35°C 4 The ratio of cfu / mL was inoculated with Kefir bacteria, fermented at 35°C for 48 hours, and the pH value was 4.2 as the fermentation end point, and standardized to obtain kefir-fermented peanut butter.

[0045] Utilize the above-mentioned vegetable protein fruit and vegetable compound beverage of the peanut butter fermented by kefir, its composition and parts by weight are as f...

Embodiment 2

[0050] A kind of kefir fermented walnut paste, its composition and parts by weight are as follows:

[0051]

[0052] The preparation method of the walnut sauce fermented by above-mentioned kefir, the steps are as follows:

[0053] Choose walnuts without rot and mildew as raw materials. After shelling, bake at 180°C for 15 minutes, and refine the pulp to more than 100 mesh to obtain walnut paste. Sterilize for 20 minutes, cool to 40°C and use 10 6 The ratio of cfu / mL was inoculated with kefir bacteria, fermented at 40°C for 24 hours, and the pH value was 4.0 as the fermentation end point. After standardization, kefir fermented walnut jam was obtained.

[0054] Utilize the preparation method of the walnut tomato plant protein fruit and vegetable compound beverage of the walnut sauce fermented by kefir, its composition and parts by weight are as follows:

[0055]

[0056]

[0057] The preparation method of the above-mentioned walnut tomato vegetable protein fruit and v...

Embodiment 3

[0060] A cashew nut and oatmeal paste fermented with kefir, its composition and parts by weight are as follows:

[0061]

[0062] The preparation method of the above-mentioned kefir fermented cashew nuts and oat paste, the steps are as follows:

[0063] Choose non-rotten and mildewed cashew nuts and oats as raw materials. After shelling, bake at 160°C for 20 minutes, and refine the pulp to more than 100 mesh to obtain cashew nut butter and oatmeal paste. After refining, take cashew nut paste and oatmeal paste with glucose, Mix the fructose syrup evenly, sterilize at 115°C for 15 minutes, cool to 37°C, and 8 The ratio of cfu / mL was inoculated with kefir bacteria, fermented at 40°C for 66 hours, and the pH value was 5.0 as the fermentation end point. After standardization, kefir-fermented cashew nuts and oatmeal paste were obtained.

[0064] Utilize above-mentioned kefir fermented cashew nut, the plant protein fruit and vegetable compound drink of oatmeal paste, its composit...

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Abstract

The invention relates to a fruit and vegetable composite drink prepared from Kefir-fermented nut paste and/or grain paste and plant protein and a preparation method of the fruit and vegetable composite drink. The Kefir-fermented nut paste and/or grain paste is prepared from, by weight, 1-100 parts of nut paste and/or grain paste, 0-50 parts of sugar and/or sugar substitute and 103-109 cfu/mL of Kefir granules. The fruit and vegetable composite drink prepared from the Kefir-fermented nut paste and/or grain paste and the plant protein generates natural and mild sourness, is good in curd state and uniform in color and has the color of baked nuts or the color of added fruit and vegetable paste; through kefir fermentation, the content of amino acid in nuts and grains can be increased by 20% or above, the content of flavor substances can be increased by 20% or above, the flavor and taste of the product can be effectively improved, and the product is tasty with sourness and sweetness, refreshing, smooth and pure in smell and has a light ferment aroma and the fresh scent of nuts; vitamins, dietary fibers and other nutritional ingredients in nut and grain raw materials are fully retained in the product.

Description

technical field [0001] The invention belongs to the field of food technology, and relates to fermented kefir nuts, grain paste and beverages thereof, in particular to a kefir-fermented vegetable protein beverage, a vegetable protein fruit-vegetable compound beverage and a preparation method thereof. Background technique [0002] In recent years, people have gradually realized that kefir not only has a refreshing taste and flavor that ordinary beverages do not have, but also has unique nutrition and health care functions. , cancer, tuberculosis, etc. have good curative effect. Vegetable protein beverages are rich in protein, vitamins, minerals, etc., and have the characteristics of low fat and low cholesterol. However, kefir has not been used as a starter in vegetable protein beverages. [0003] Through searching, I found a related patent publication by Yu Lan in 2009: a production method of kefir yoghurt (patent application number 200810091035.5, publication number: patent ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L25/10A23L27/24A23L2/38A23L33/00A23C11/10A23L11/50A23L11/60A23L11/65A23L11/70
CPCA23L2/382
Inventor 刘会平乔彩宾苏小伟王宇刘易坤高洁韩智飞
Owner 安阳市京膳堂饮料有限公司
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