Method for producing walnut polypeptide yogurt by fermenting walnut meal powder by using composite lactic acid bacteria

A technology of compounding lactic acid bacteria and walnut meal powder, which is applied in the directions of Lactobacillus, Streptococcus/Lactococcus, bacteria used in food preparation, etc. Effect

Pending Publication Date: 2019-03-15
安康瀛天浩盛实业股份有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, at present, walnut meal is mainly used as feed o

Method used

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  • Method for producing walnut polypeptide yogurt by fermenting walnut meal powder by using composite lactic acid bacteria
  • Method for producing walnut polypeptide yogurt by fermenting walnut meal powder by using composite lactic acid bacteria
  • Method for producing walnut polypeptide yogurt by fermenting walnut meal powder by using composite lactic acid bacteria

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Embodiment 1

[0030] 1. Preparation of walnut meal

[0031] Remove the inner testa of the walnut kernels, dry the peeled walnut kernels in an oven at 50°C, and use cold pressing technology to extract oil at a pressure of 40MPa and a temperature of 40°C. Coarse pulverization and superfine pulverization to obtain walnut meal powder.

[0032] 2. Preparation of walnut enzymatic hydrolyzate

[0033] Weigh 25g walnut meal powder, add 300mL boiling water, keep stirring, add citric acid to adjust pH to 6.0 after cooling, then add 1.25g flavored protease, react in 50°C water bath for 5h to hydrolyze protein into polypeptides and amino acids, and then Inactivate the enzyme at 90°C for 10 minutes to prepare the walnut enzymatic hydrolyzate.

[0034] 3. Preparation of walnut fermented puree

[0035] Add 0.78g of cross-linked starch to 195g of walnut enzymatic hydrolysis solution, stir for 10 minutes to remove bitterness, then add 60g of milk, 21g of white sugar, 1.5g of carboxymethyl cellulose, 1.5g...

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Abstract

The invention discloses a method for producing walnut polypeptide yogurt by fermenting walnut meal powder by using composite lactic acid bacteria. The method comprises the following steps of using walnut meal as a main raw material, performing hydrolyzing with flavored proteases, and performing fermentation with the composite lactic acid bacteria to prepare walnut polypeptide yogurt. The preparation method comprises the following steps of removing inner seed peel of walnut kernels, performing drying, performing cold pressing, and taking the walnut meal rich in protein; performing coarse grinding on the walnut meal, performing superfine crushing, performing blanching, performing enzymolysis, adding auxiliary materials, performing high-pressure homogenizing, making fermentation raw acid, performing pasteurization, performing species compounding, performing species acclimation, performing inoculating with the composite lactic acid bacteria and performing fermentation with the lactic acidbacteria. The walnut polypeptide yogurt which is polypeptide yogurt and a new nutritive health-care product, is prepared by performing enzymolysis and fermentation on the walnut meal rich in protein,has polypeptide biologicalactivity and health-care functions of the lactic acid bacteria, and is good in flavor.

Description

technical field [0001] The invention belongs to the technical field of food biotechnology and functional food processing, and in particular relates to a method for producing walnut polypeptide yogurt by fermenting walnut meal powder with compound lactic acid bacteria. Background technique [0002] Lactic acid bacteria can regulate the normal flora of the gastrointestinal tract of the body, maintain micro-ecological balance, lower serum cholesterol, lower blood pressure, anti-tumor, enhance immunity, delay aging and other effects, and are widely used in the food processing industry. Common lactic acid bacteria drinks mostly use milk as raw material. At present, the disclosed non-milk fermented beverage preparation methods mostly use a single lactic acid bacteria strain or a few lactic acid bacteria strains to ferment food raw materials. For example, using Lactobacillus delbrueckii, Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus casei to ferment soybe...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2400/169A23V2400/249A23V2400/531
Inventor 潘建龙张有林张润光杨媛媛
Owner 安康瀛天浩盛实业股份有限公司
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