A kind of walnut fermented milk and preparation method thereof

A technology for fermented milk and walnuts, applied in dairy products, milk substitutes, milk preparations, etc., can solve the problem that nutrition and health are not as good as pure fermented yogurt, it is difficult to ferment and prepare pure fermented yogurt, and fermented milk is unstable, etc. problems, to achieve the effect of enriching utilization channels, improving sensory quality, and easy industrialization

Active Publication Date: 2022-06-14
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high oil content in walnuts, directly fermenting walnuts as raw materials has the problems of unstable and easy-to-stratify fermented milk, and walnuts, as a raw material of plant origin, are difficult to ferment to prepare a flavor, mouthfeel, Purely fermented yoghurt with ideal color etc., most of the prior art uses it as fermented milk drink, but fermented milk drink is far inferior to pure fermented yoghurt in terms of nutrition and health due to the addition of various additives such as sugar and stabilizers. type yogurt

Method used

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  • A kind of walnut fermented milk and preparation method thereof
  • A kind of walnut fermented milk and preparation method thereof
  • A kind of walnut fermented milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0035] (1) Bake the undressed walnut kernels at 160°C for 15min, and cool to room temperature for subsequent use;

[0036] (2) squeezing the roasted walnut kernels at 6MPa for 15min to obtain semi-skimmed roasted walnuts with a fat content of 49.61%;

[0037] (3) the semi-skimmed roasted walnut obtained in step (2) is mixed with auxiliary materials, carbon source and water and then refined to obtain a walnut slurry, in which the mass ratio of the semi-skimmed roasted walnut to water is 1:13 The percentage of the adjuvant added in the mass of the walnut slurry is: diacetyl tartaric acid mono-diglyceride 0.05wt%, hydroxypropyl distarch phosphate 0.08wt%, pectin 0.3wt%; the carbon source is sucrose 8wt% ; the water is pure water; the refining speed is 36000r / min; the refining temperature is 40°C;

[0038] (4) add the hot-pressed walnut oil after heating to 1...

Embodiment 2

[0045]The present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0046] (1) Bake the undressed walnut kernels at 145°C for 20min, and cool to room temperature for subsequent use;

[0047] (2) squeezing the roasted walnut kernels at 8MPa for 40min to obtain semi-skimmed roasted walnuts with a fat content of 40%;

[0048] (3) the semi-skimmed roasted walnut obtained in step (2) is mixed with auxiliary materials, carbon source and water and then refined to obtain walnut slurry, and the mass ratio of semi-skimmed and water in the walnut slurry is 1:10; the described The percentage of the adjuvant added in the mass of the walnut slurry is: 1.5wt% of hydroxypropyl distarch phosphate, 0.3wt% of sodium carboxymethyl cellulose, and 0.1wt% of agar; the carbon source is 5wt% of glucose; the The water is pure water; the refining speed is 30000r / min; the refining temperature is 50°C;

[0049] (4) add the hot-pressed walnut oil after...

Embodiment 3

[0055] The present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:

[0056] (1) Bake the undressed walnut kernels at 165°C for 5min, and cool to room temperature for subsequent use;

[0057] (2) squeezing the roasted walnut kernels at 22 MPa for 30 min to obtain semi-skimmed roasted walnuts with a fat content of 21%;

[0058] (3) mixing the semi-skimmed roasted walnut obtained in step (2) with auxiliary materials, carbon source and water and then refining to obtain a walnut slurry, and the mass ratio of semi-skimmed and water in the walnut slurry is 1:10; the described The percentage of the adjuvant added in the mass of the walnut slurry is: pectin 0.15wt%, gellan gum 0.3wt%; the carbon source is sucrose 7wt%; the water is pure water; the grinding speed is 36000r / min; The refining temperature is 65°C;

[0059] (4) add the hot-pressed walnut oil after heating to 150 DEG C of cooling by 2% of the quality of the walnut slurry...

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Abstract

The invention relates to the technical field of food processing, in particular to walnut fermented milk and a preparation method thereof. The method of the present invention comprises the following steps: 1) baking the uncoated walnut kernels at 145-165° C. for 5-25 minutes; 2) deoiling the baked walnut kernels until the oil content is 20-50% , to obtain semi-skimmed walnut kernels; 3) mixing the semi-skimmed walnut kernels with a stabilizer, carbon source and water to obtain walnut slurry; 4) fully mixing the walnut slurry to sterilize, inoculate, and ferment . In the present invention, the aroma of walnuts can be effectively improved after being baked at high temperature. On this basis, the ideal flavor of the system can be guaranteed after removing part of the oil, and the quality is stable and nutritious can be obtained by removing the oil to the above level. Rich fermented milk.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a walnut fermented milk and a preparation method thereof. Background technique [0002] Walnut, also known as walnut, is one of the four major nuts with high nutritional value and economic value. The main components of walnut kernels are fat and protein, the fat content is as high as 60-70%, of which unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid account for more than 90% of the total fatty acid, and the protein content reaches 15%-20%, And walnut protein contains 18 amino acids, of which 8 amino acids are essential for the human body. In addition, walnuts also contain potassium, calcium, iron, manganese, zinc, copper, selenium and other trace elements and folic acid, niacin, pantothenic acid, etc. vitamins. Therefore, walnuts have antioxidant, anti-fatigue, prevention of cardiovascular and cerebrovascular diseases, and reduce the risk of d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10
CPCA23C11/106
Inventor 王强焦博伏威铭张雨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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