Health-caring walnut sour-milk and preparation method thereof

A health-care yoghurt and a technology for making it, applied to milk preparations, dairy products, bacteria used in food preparation, etc., can solve the problems of no walnut yoghurt, improve the intestinal colony structure, promote the proliferation of bifidobacteria, Significant health effects

Inactive Publication Date: 2018-09-18
孙香梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Due to the considerable output of walnuts in my country, and walnuts have good health care functions, their development prospects are optimistic, and there is no walnut yoghurt product at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A. Raw material pretreatment: select high-quality raw materials to prepare walnut milk,

[0035] a. Screening and cleaning: select 100 parts of walnuts with full particles and no moths, and clean them with running water;

[0036] b. Heat treatment: scald with boiling water at 100°C for 3 minutes, peel off the walnut seed coat, add demineralized water twice the weight of the walnut, soak for 8 hours, and set aside;

[0037] c. Beating: Add 80°C distilled water to the above-mentioned softened walnuts, beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 8 times the quality of the raw material;

[0038] d. Filtration: Use a 100-mesh sieve to filter the beating walnut pulp to remove large particles and impurities therein to obtain walnut milk.

[0039] To prepare acclimatized yogurt starter:

[0040] A. Mix walnut milk and whole milk powder reconstituted milk according to the mass ratio of 0:10, 2:8, 4:6, and 6:4 resp...

Embodiment 2

[0046] A. Raw material pretreatment: select high-quality raw materials to prepare walnut milk,

[0047] a. Screening and cleaning: select 100 parts of walnuts with full particles and no moths, and clean them with running water;

[0048]b. Heat treatment: scald with boiling water at 100°C for 4 minutes, peel off the walnut seed coat, add demineralized water 2.5 times the weight of the walnut, soak for 9 hours, and set aside;

[0049] c. Beating: add 70°C distilled water to the above-mentioned softened walnuts, beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 9 times the quality of the raw material;

[0050] d. Filtration: Use a 100-mesh sieve to filter the beating walnut pulp to remove large particles and impurities therein to obtain walnut milk.

[0051] To prepare acclimatized yogurt starter:

[0052] A. Mix walnut milk and whole milk powder reconstituted milk according to the mass ratio of 0:10, 2:8, 4:6, and 6:4 r...

Embodiment 3

[0058] A. Raw material pretreatment: select high-quality raw materials to prepare walnut milk,

[0059] a. Screening and cleaning: select 100 parts of walnuts with full particles and no moths, and clean them with running water;

[0060] b. Heat treatment: scald with boiling water at 100°C for 5 minutes, peel off the walnut seed coat, add demineralized water 3 times the weight of the walnut, soak for 10 hours, and set aside;

[0061] c. Beating: add distilled water at 75°C to the above-mentioned softened walnuts, beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 10 times the quality of the raw material;

[0062] d. Filtration: adopt 120 mesh sieves to filter the walnut pulp after beating, remove large particles and impurities therein to obtain walnut milk;

[0063] To prepare acclimatized yogurt starter:

[0064] A. Mix walnut milk and whole milk powder reconstituted milk according to the mass ratio of 0:10, 2:8, 4:6, ...

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PUM

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Abstract

The invention discloses health-caring walnut sour-milk and a preparation method thereof. The health-caring walnut sour-milk is prepared from the following raw materials: walnut kernels, milk powder, oat flour, bran powder, buckwheat flour, corn oligopeptides, carrot powder, pumpkin powder, white granulated sugar, sugar alcohol, oligosaccharides, lily bulb powder, and honeysuckle flower powder. Thepreparation method of the health-caring walnut sour-milk comprises the following steps: A, performing pretreatment on raw materials, namely preparing walnut milk from carefully selected high-qualitywalnuts; B, blending raw-material milk and carrying out homogenization, namely adding other ingredients into the walnut milk, carrying out stirring so as to have the raw-material milk uniformly mixed,and carrying out homogenization for two times; C, carrying out sterilizing and cooling; D, carrying out inoculation and fermentation, namely adding domesticated sour milk fermentation agent into thesterilized and cooled milk liquid, wherein the addition amount of the domesticated sour milk fermentation agent in mass ratio is 2.5-3.5%, and carrying out fermentation at 42-44 DEG C for 5-7 hours; and E, carrying out refrigerated post-ripening, namely rapidly taking the fermented sour milk out after completion of the fermentation, and carrying out cooling. By adding a plurality of dietary fibers, the health-caring walnut sour-milk disclosed by the invention has significant health-caring functions; moreover, no preservative is added during the preparation process, so that, the health-caring walnut sour-milk is a natural nutritious health-caring food. And thus, the concept for healthy life of the modern people is met.

Description

technical field [0001] The invention relates to walnut health-care yoghurt and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Walnuts are rich in nutritional value and have the reputation of "longevity fruit", "longevity fruit" and "health treasure". 86% of the fat in walnuts is unsaturated fatty acids. Walnuts are rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1. They also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid. In every 50 grams of walnuts, water accounts for 3.6%, and it also contains 7.2 grams of protein, 31 grams of fat and 9.2 grams of carbohydrates. [0003] Walnut kernels contain 22.18% crude protein, of which soluble protein is mainly composed of glutamic acid, followed by arginine and walnut kernel aspartic acid. Crude lipids are 64.23%, of which neutral lipids account for 93.05%; triacylglycerols in neutral lipids are 82.05%, sterol lipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23C9/133A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/249A23V2400/51
Inventor 孙香梅
Owner 孙香梅
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