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Sour almond milk and preparation method thereof

A technology of almond and emulsion, applied in the field of sour almond milk and its preparation, to achieve the effect of fine taste and sticky texture

Inactive Publication Date: 2019-12-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing vegetable protein drinks of the same category on the market, such as soy milk, lactic acid bacteria drinks, yogurt, etc., mostly use soybeans and milk as raw materials, and few products use almonds as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 A kind of sour almond milk and its preparation method steps are:

[0017] (1) Raw material pretreatment: Soak the debittered almond slices for 12 hours, cook the almonds, and then refine the pulp with a ratio of 1:5 between almonds and water until the slurry is uniform and fine, and then use four layers of filter paper to make almond milk for later use;

[0018] (2) Sterilization: add 30% milk and 5% sucrose to 50% almond milk by mass percentage, after mixing evenly, put it into a vertical steam sterilizer, and heat it at 95°C for 15min;

[0019] (3) Inoculation: cool down rapidly after sterilization, use sterilized instruments to measure 0.5% starter and add it to the mixed solution according to the proportion;

[0020] (4) Fermentation: the inoculated almond milk to be fermented is placed in a biochemical incubator at 37°C for 6.5 hours;

[0021] (5) Refrigeration: The fermented sour almond milk should be stored in a refrigerator at 1°C-4°C.

Embodiment 2

[0022] Embodiment 2 A kind of sour almond milk and its preparation method steps are:

[0023] (1) Raw material pretreatment: Soak the debittered almond slices for 12 hours, cook the almonds, and then refine the pulp with a ratio of 1:5 of almonds and water until the slurry is uniform and fine. filter paper to make almond milk for later use;

[0024] (2) Sterilization: add 20% milk and 4% sucrose into 40% almond emulsion by mass percentage, after mixing evenly, put it in a vertical steam sterilizer, and heat it at 95°C for 15min;

[0025] (3) Inoculation: cool down rapidly after sterilization, use sterilized instruments, measure 0.3% starter and add it to the mixed solution according to the proportion;

[0026] (4) Fermentation: the inoculated almond milk to be fermented is placed in a biochemical incubator at 37°C for 7.5 hours;

[0027] (5) Refrigeration: The fermented sour almond milk should be stored in a refrigerator at 1°C-4°C.

Embodiment 3

[0028] Embodiment 3 A kind of sour almond milk and its preparation method steps are:

[0029] (1) Raw material pretreatment: Soak the debittered almond slices for 12 hours, cook the almonds, and then refine the pulp with a ratio of 1:5 of almonds and water until the slurry is uniform and fine. filter paper to make almond milk for later use;

[0030] (2) Sterilization: add 40% milk and 6% sucrose into 60% almond milk by mass percentage, after mixing evenly, put it in a vertical steam sterilizer, and heat it at 95°C for 15min;

[0031] (3) Inoculation: cool down rapidly after sterilization, use sterilized instruments, measure 0.4% starter and add it to the mixed solution according to the proportion;

[0032] (4) Fermentation: the inoculated almond milk to be fermented is placed in a biochemical incubator at 37°C for 7 hours;

[0033] (5) Refrigeration: The fermented sour almond milk should be stored in a refrigerator at 1°C-4°C.

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Abstract

The invention relates to sour almond milk and a preparation method thereof, and belongs to the field of vegetable protein products. According to the invention, almonds are used as a main raw material,milk and cane sugar are used as auxiliary materials, the almonds are ground into a thick liquid to obtain almond juice, and lactic acid bacteria are used for fermentation to prepare the sour almond milk. The prepared sour almond milk has the characteristics of nutrients, health, mellow taste and thick texture, can enrich the variety of almond beverages, and can also fill up the vacancy of the vegetable protein beverage market.

Description

technical field [0001] The invention relates to the field of vegetable protein products, in particular to sour almond milk and a preparation method thereof. Background technique [0002] Almond is the seed of Rosaceae apricot, divided into bitter almond and sweet almond, rich in protein, fat, sugar, carotene, vitamins (B vitamins, vitamin C, vitamin E, etc.) and other ingredients that are beneficial to the human body. It has high nutritional value and is often processed into almond milk in the market. Lactic acid bacteria have good physiological functions, and the use of lactic acid bacteria in fermented food can improve the flavor of the food, and the product is easy to digest and absorb by the human body. Most of the existing vegetable protein drinks of the same category on the market, such as soy milk, lactic acid bacteria drinks, and yogurt, use soybeans and milk as raw materials, and few products use almonds as raw materials. The purpose of the present invention is to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06
CPCA23C11/06
Inventor 靳海南王松田雨欣
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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