Fermentation method of pure walnut fermented milk

Abstract

The present invention relates to a fermentation method of pure walnut fermented milk. The method comprises the following steps: enzymolysis and fermentation are conducted, firstly, pre-treated fermentation base materials are mixed with protease and then a bacterium agent is added for fermentation; wherein the fermentation base materials comprise walnut pulp, auxiliary materials and monosaccharideand / or disaccharide, and are prepared by mixing. Under conditions of not adding extra animal and plant proteins and not removing fat in walnuts, a direct delivery of a fermentation agent is used, during a fermentation process, a proper amount of the protease and a proper ratio of the bacterium agent are added, proteins in the walnuts are moderately hydrolyzed to provide a better growth and fermentation environment for the fermentation bacterium agent, fermentation time is shortened to 6-7 h, namely the fermentation time can be obviously reduced by reasonably matching the protease and the bacterium agent, and industrial production of the pure walnut fermented milk product is more favorably realized.

Description

technical field

[0001] The invention relates to the field of dairy product processing, in particular to a method for fermenting pure walnut fermented milk. Background technique

[0002] Walnut fermented milk is a walnut milk beverage made by lactic acid bacteria fermentation. By using lactic acid bacteria to degrade the protein in walnut milk, the product has both a strong walnut aroma and a fermented aroma. On the one hand, the product has various health benefits of walnuts. On the one hand, it contains a certain amount of functional metabolites, which have the function of intestinal health. Since the fat content in pure walnut milk is as high as 65%, it will inhibit the fermentation of probiotics and the utilization of carbon source by probiotics in the fermentation process. Therefore, the process of making walnut fermented milk using pure walnuts as a fermentation base material is relatively difficult. At present, many scholars add animal protein such as milk and whey po...

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