Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Nut Kefir milk and preparation method thereof

A technology of kefir milk and nuts, applied in the field of nut kefir milk and its preparation, can solve the problems of being unable to meet the needs of vegan consumers

Inactive Publication Date: 2017-08-11
上海银盏食品有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The nut juice of kefir kefir milk in the prior art is all animal milk, which cannot meet the needs of vegan consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0021] The invention discloses a method for preparing nut kefir milk, which comprises the preparation of a mother starter and stirring at least twice during the fermentation of the mother starter.

[0022] In the preparation method of the present invention, since the number of times of stirring is increased during the preparation of the mother starter, the amount of oxygen brought in can be increased during the stirring process, thereby reducing the production of ethanol during the fermentation process, thereby improving the taste and flavor Unique, good stability, low fat content, moderate carbon dioxide content, and high viscosity.

[0023] The nut kefir milk prepared by the method prepared by the present invention has the following characteristics:

[0024] Product Flavor: It has a light nutty fragrance, and a strong yogurt flavor and melts into one, which is very interesting when eating;

[0025] Tissue state: thick curd is uniform and not layered;

[0026] Aroma and tas...

Embodiment 1

[0029] A nut kefir milk, the preparation method of which is: soaking nuts in drinking water for 4-10 hours, then washing and draining, heating the soaked nuts to eliminate enzymes, and then mixing the nuts with water at a ratio of 1:0.5, Put it into a high-speed cooking machine and beat it evenly or chop it into nut juice. If you don't like the fiber taste, you can further homogenize and refine it.

[0030] The first step: prepare the mother starter: first sterilize the nut juice, add starter kefir grains at a ratio of 1:20-50, ferment at a constant temperature of 18-22°C for 24 hours, then sieve, and filter the milk. leavening agent;

[0031] Step 2: Preparation of working starter: Take another portion of nut juice, add mother starter at a ratio of 1% to 3%, mix well, ferment at a constant temperature of 20-23°C for 15-16 hours, and then cool down for working fermentation The third step: kefir fermentation; first, heat the nut juice to 50-60°C for homogenization, after the r...

Embodiment 2

[0035] A nut kefir milk, the preparation method of which is as follows: soak nuts in drinking water for 4-10 hours, then wash and drain, heat the soaked nuts to eliminate enzymes, mix nuts and water in a ratio of 1:3, put Put it into a high-speed cooking machine and beat it or chop it into nut juice. If you don't like the fiber taste, you can further homogenize and refine it.

[0036] The first step: prepare the mother starter: first sterilize the nut juice, add starter kefir grains at a ratio of 1:20-50, ferment at a constant temperature of 18-22°C for 24 hours, then sieve, and filter the milk. leavening agent;

[0037] Step 2: Preparation of working starter: Take another portion of nut juice, add mother starter at a ratio of 1% to 3%, mix well, ferment at a constant temperature of 20-23°C for 15-16 hours, and then cool down for working fermentation The third step: kefir fermentation; first, heat the nut juice to 50-60°C for homogenization, after the raw material is steriliz...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses nut Kefir milk and a preparation method thereof. The preparation method comprises a first step of preparing mother culture: first sterilizing nut juice and then adding leavening agent Kefir grains according to the proportion of 1:(20-50), performing fermentation for 24 h at a constant temperature of 18-22 DEG C, performing sieving, so that the filtered milk is the mother culture; a second step of preparing an operating leavening agent: taking another part of nut juice, adding the mother culture according to the proportion of 1%-3%; after uniform mixing, performing fermentation for 15-16 h at a constant temperature of 20-23 DEG C and then performing cooling to obtain the operating leavening agent; a third step of performing Kefir fermentation; first heating and homogenizing the nut juice, sterilizing the raw materials and then adding the prepared operating leavening agent into the raw materials according to the proportion of 2%-3%; after uniform mixing, performing constant-temperature fermentation for 10-12 h at 20-24 DEG C; after the fermentation is over, starting a stirring device to smash yogurt curd, and continuing to performing cooling to 14-16 DEG C, and causing the materials to stand for 12 h at this temperature and then performing after-ripening. According to the preparation method, the utilization of vegetable protein resources in the food industry is expanded fully.

Description

technical field [0001] The invention relates to a method for preparing yoghurt, more precisely a kind of nut kefir milk and a preparation method thereof. Background technique [0002] Kefir is a kind of nutritional fermented milk with great development potential. This traditional fermented dairy product has a long history and originated in the Caucasus region of the former Soviet Union. Today, it is not only popular in Eastern Europe, but is also expanding to wider regions including North America and Asia. [0003] With the improvement of people's living standards in recent years, dairy products have become a popular nutritious food. Among them, the special health care function of fermented milk has been widely known, so fermented milk products are being loved by more and more consumers, and the consumption is increasing at a rate of 30% per year. Fermented milk is an acidic dairy product made from lactic acid bacteria as the main starter. According to the different starte...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 方明微
Owner 上海银盏食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com