Walnut oil yoghourt and preparation method thereof
A technology for walnut oil and yogurt, which is applied in the directions of milk preparations, bacteria and dairy products used in food preparation, can solve problems such as being unfavorable to improve the taste of finished products, complicated components of yogurt, and deterioration of yogurt flavor, etc. The effect of increasing production and income, avoiding homogenization competition, and improving fermentation quality
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Embodiment 1
[0063] Embodiment 1: This embodiment discloses a walnut oil yogurt, which is characterized in that it comprises the following components: 100 parts by weight of milk, 5 parts by weight of walnut oil, 6 parts by weight of sucrose, 0.2 parts by weight of sucrose ester, polyglycerol fatty acid 0.05 parts by weight of esters, 0.05 parts by weight of lauric acid;
[0064] Made as follows:
[0065] (1) Filtration: Filter the prepared fresh milk with a 120-mesh filter cloth to obtain filtered milk;
[0066] (2) Sterilization: heat the milk obtained in step (1) to 100°C for 3-10 minutes;
[0067] (3) Inoculation and fermentation: put the milk sterilized in step (2) in a 41°C water bath, add sucrose and Lactobacillus paracasei, and vortex evenly with a spiral shaker; ferment after inoculation, and add emulsification after 2 hours of fermentation For good walnut oil, continue to ferment for 4 hours after adding walnut oil;
[0068] The walnut oil emulsification step is as follows: ad...
Embodiment 2
[0076] Embodiment 2: This embodiment discloses a kind of preparation method of walnut oil yoghurt, it is characterized in that comprising the following steps:
[0077] (1) Filtration: 100 parts by weight of fresh milk is filtered by a 120-mesh filter cloth to obtain filtered milk;
[0078] (2) Sterilization: heat the milk obtained in step (1) to 100°C for 3-10 minutes;
[0079] (3) Inoculation and fermentation: put the milk sterilized in step (2) in a 41°C water bath, add 6 parts by weight of sucrose and 2 to 4 parts by weight of Lactobacillus paracasei, and vortex evenly with a spiral shaker; the inoculation is complete Carry out fermentation, add emulsified walnut oil when fermenting 2h, continue fermenting 4h after adding walnut oil;
[0080] The walnut oil emulsification step is as follows: add 0.2 parts by weight of sucrose ester, 0.05 part by weight of polyglycerol fatty acid ester, and 0.05 part by weight of lauric acid to walnut oil, stir for 5 minutes using a magneti...
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