Processing method of walnut milk fermented beverage with addition of lotus leaves

Abstract

The present invention discloses a processing method of a walnut milk fermented beverage with addition of lotus leaves. The invention takes walnut kernels and lotus leaves as the main raw materials. The lotus leaves are processed to prepare extraction solution by a microwave extraction method, and the obtained extraction solution is mixed with low fat walnut meal and a color fixative for pulp grinding, and then, the mixture is treated with gelatin. In the obtained pulp mixture, through the combined action of multipoint hydrophobic bonds and hydrogen bonds occurs between phenolic hydroxyl groupsof gallotannic acid containing hydrophobic groups and the groups of gelatin (mainly peptide groups), a gelatin-gallotannic acid complex precipitate is formed, so that the soluble gallotannic acid isremoved with the precipitates. Compared with the traditional pasteurization method, the processing method adopts instantaneous high-power pulse microwave treatment, and has low energy consumption, short time consumption and high bactericidal efficiency. The walnut milk fermented beverage made by the processing method has high nutritional value and low cost. Due to the addition of lotus leaf powder, the walnut milk fermented beverage also has effects in promoting dieresis, relaxing bowels, clearing enterotoxin, lowering fat, removing oil, clearing summer-heat and relieving internal heat, thus effectively avoiding the defects of excessive internal heat and high oil and fat content of pure walnut milk.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of walnut milk fermented beverage added with lotus leaves. Background technique [0002] Walnuts, also known as walnuts and ginger peaches, are mild in nature and sweet in taste, and are one of the four major dried fruits in the world. Walnut kernel is rich in multiple nutrients such as oil, protein, sugar and vitamins, and has a very high development and utilization value. Unsaturated fatty acids and lecithin in walnut kernels can nourish the brain and improve intelligence, and zinc, manganese, chromium, etc. can supplement the loss of trace elements in the aging process of the human body. Walnut kernels are processed to make walnut milk, and then fermented by lactic acid bacteria to make walnut milk drink. Lactic acid bacteria can be used to degrade the protein in walnut milk, making the flavor of the product more mellow, and can strengthen the intestinal hea...