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Preparation method of coix seed and walnut kernel yoghurt

A technology of walnut and yogurt, which is applied in the field of preparation of coix seed walnut yogurt, to achieve the effect of rich nutrition, thorough deodorization and delicate taste

Inactive Publication Date: 2018-03-16
贵州百科薏仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, many types of yogurt have appeared on the market for different groups of people, such as yogurt for students, yogurt for women, yogurt for athletes, and yogurt for diabetics. Mix barley and walnuts for grinding, and ferment them with starter cultures to prepare yogurt. technology blank

Method used

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  • Preparation method of coix seed and walnut kernel yoghurt
  • Preparation method of coix seed and walnut kernel yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of barley and walnut yoghurt of the present invention comprises the following steps:

[0024] (1) Preparation of coix seed walnut fermentation medium

[0025] Raw material pretreatment: keep walnut kernels in 3% sodium carbonate aqueous solution at 70-80°C for 30 minutes, wash and peel them with high-pressure running water to obtain peeled walnut kernels; soak barley in warm water at 40-50°C for 15 hours;

[0026] Mix and grind 30kg of barley, 30kg of walnut kernels and 60kg of water at 65-75°C to form barley walnut milk. Mix the prepared barley walnut milk and fresh milk at a ratio of 1:1.2, then add 21.2kg of white sugar and 15.8kg of low Polyfructose and 10.6kg compound stabilizer were mixed, boiled, and filtered through 200 meshes; wherein the compound stabilizer was prepared by mixing 5 kg of sodium alginate, 5 kg of modified starch, 15 kg of sodium caseinate and 3 kg of monoglyceride, Take 10.6kg of it;

[0027] (2) Sterilization

[0028]...

Embodiment 2

[0036] The preparation method of barley and walnut yoghurt of the present invention comprises the following steps:

[0037] (1) Preparation of coix seed walnut fermentation medium

[0038] Raw material pretreatment: walnut kernels are kept in 2% sodium carbonate aqueous solution at 60-65°C for 25 minutes, washed and peeled with high-pressure running water to obtain peeled walnut kernels, and barley is soaked in warm water at 45-50°C for 12 hours;

[0039] Mix 30kg of barley, 20kg of walnut kernels and 50kg of water at 65-70°C to make barley walnut milk, mix the prepared barley walnut milk and fresh milk at a ratio of 1:1.5, then add 15kg of white sugar and 10kg of fructooligosaccharides Mix with 5kg compound stabilizer, boil, and filter through 200 mesh; the preparation method of compound stabilizer is: sodium alginate 4kg, modified starch 6kg, sodium caseinate 10kg and monoglyceride 4kg, mix evenly, take one of them 5kg;

[0040] (2) Sterilization

[0041] After pasteurizi...

Embodiment 3

[0049] The preparation method of barley and walnut yoghurt of the present invention comprises the following steps:

[0050] (1) Preparation of coix seed walnut fermentation medium

[0051] Pretreatment of raw materials: walnut kernels are kept in 3% sodium carbonate aqueous solution at 60-65°C for 30 minutes, washed and peeled with high-pressure running water to obtain peeled walnut kernels, and barley is soaked in warm water at 45-50°C for 15 hours;

[0052] Mix and grind 40kg of barley, 30kg of walnut kernels and 80kg of water at 65-85°C to form barley walnut milk. Mix the prepared barley walnut milk and fresh milk at a ratio of 1:1.2, then add 16.5kg of white sugar and 6.6kg of low Polyfructose and 10kg of compound stabilizer were mixed, boiled, and filtered through 200 mesh; wherein the compound stabilizer was prepared as follows: 3kg of sodium alginate, 6kg of modified starch, 12kg of sodium caseinate and 4kg of monoglyceride, mixed evenly, Take 10kg of it;

[0053] (2)...

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Abstract

The present invention discloses a preparation method of coix seed and walnut kernel yoghurt. The preparation method comprises the following steps: (1) coix seed and walnut kernel fermentation medium preparation; (2) sterilization; (3) fermentation agent preparation; (4) inoculation; and (5) fermentation. The prepared yoghurt by the method is rich in nutrients and mellow in aroma, and can balance intestinal flora, improve immunity of organisms, promote appetite, etc.

Description

technical field [0001] The invention belongs to the field of dairy processing, and in particular relates to a method for preparing coix seed walnut yoghurt. Background technique [0002] In recent years, due to the benefits of yogurt to the human body, attention has been paid to it. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a health care effect. These functions are: maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract; promote intestinal peristalsis and bacterial growth to change osmotic pressure by producing a large amount of short-chain fatty acids to prevent constipation. ; Yogurt contains a variety of enzymes, which can promote digestion and absorption; by inhibiting the growth of saprophytic bacteria in the intestinal tract, it inhibits the toxins produced by food spoilage, so that the liver and brain are protected from these...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1307A23C9/133
Inventor 杨延宏杨杨
Owner 贵州百科薏仁生物科技有限公司