Preparation method of walnut protein fermented yoghurt
A technology for walnut meal and yogurt, which is applied in the field of preparation of walnut meal fermented yogurt, can solve problems such as waste of resources, and achieve the effects of reducing usage, shortening fermentation time and improving water holding capacity.
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Embodiment 1
[0022] A preparation method of walnut dregs fermented yoghurt, the specific operation steps are as follows:
[0023] a. Raw milk pretreatment: Homogenize raw milk, milk powder and puffed walnut meal at 65°C and 22MPa to obtain pretreated raw milk A, wherein the mass ratio of raw milk, milk powder and puffed walnut meal is 20:3:2 , the preparation method of the expanded walnut meal is as follows: expand the walnut meal with a water content of 5% at a die temperature of 160°C and a host frequency of 20Hz to obtain expanded walnut meal;
[0024] b. Inoculation fermentation: sterilize the pretreated raw milk A prepared in step a at 126°C for 15s, then cool the sterilized raw milk to 40°C, add lactic acid bacteria, and ferment until the acidity reaches 115°±5°, Obtain fermentation broth B, wherein the inoculum size is 0.5mg / L;
[0025] c. Deployment and sterilization: Mix the fermented liquid B prepared in step b with auxiliary materials evenly at 20°C, and sterilize the prepared ...
Embodiment 2
[0028] A preparation method of walnut dregs fermented yoghurt, the specific operation steps are as follows:
[0029] a. Raw milk pretreatment: Homogenize raw milk, milk powder and puffed walnut meal at 65°C and 22MPa to obtain pretreated raw milk A, wherein the mass ratio of raw milk, milk powder and puffed walnut meal is 20:2:1 , the preparation method of the expanded walnut meal is as follows: expand the walnut meal with a water content of 7% at a die temperature of 160°C and a host frequency of 20Hz to obtain expanded walnut meal;
[0030] b. Inoculation fermentation: sterilize the pretreated raw milk A prepared in step a at 126°C for 15s, then cool the sterilized raw milk to 40°C, add lactic acid bacteria, and ferment until the acidity reaches 115°±5°, Obtain fermentation broth B, wherein the inoculum size is 0.2mg / L;
[0031] c. Deployment and sterilization: Mix the fermented liquid B prepared in step b with auxiliary materials evenly at 20°C, and sterilize the prepared ...
Embodiment 3
[0034] A kind of preparation method of walnut dregs fermented yogurt, its specific operation steps are as follows:
[0035] a. Raw milk pretreatment: Homogenize raw milk, milk powder and expanded walnut meal at 65°C and 22MPa to obtain pretreated raw milk A, wherein the mass ratio of raw milk, milk powder and expanded walnut meal is 20:2.5:1.5 , the preparation method of the expanded walnut meal is as follows: expand the walnut meal with a water content of 6% at a die temperature of 160°C and a host frequency of 20Hz to obtain an expanded walnut meal;
[0036] b. Inoculation fermentation: sterilize the pretreated raw milk A prepared in step a at 126°C for 15s, then cool the sterilized raw milk to 40°C, add lactic acid bacteria, and ferment until the acidity reaches 115°±5°, Obtain fermentation broth B, wherein the inoculum size is 0.3mg / L;
[0037] c. Deployment and sterilization: Mix the fermented liquid B prepared in step b with auxiliary materials evenly at 20°C, and steri...
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