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Fermented walnut milk and preparation method thereof

A walnut milk and walnut technology, applied in the field of fermented walnut milk and its preparation, can solve the problems of walnut milk system instability, walnut protein denaturation, and easy stratification, so as to prevent fat from being easily oxidized, prevent protein acid precipitation, The effect of ensuring stability

Pending Publication Date: 2022-07-29
HEBEI YANGYUAN ZHIHUI BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the protein acid precipitation phenomenon that may occur when the pH of the system decreases during the fermentation process of the existing walnut kernels, and the high temperature sterilization will cause the denaturation of the walnut protein, which will cause the walnut milk system to be unstable, prone to stratification, The defects of phenomena such as precipitation, and then provide a kind of fermented walnut milk and its preparation method

Method used

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  • Fermented walnut milk and preparation method thereof
  • Fermented walnut milk and preparation method thereof
  • Fermented walnut milk and preparation method thereof

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Effect test

Embodiment 1

[0053] The present embodiment provides a preparation method of fermented walnut milk, the following steps:

[0054] 1) the walnut kernel of 70kg and the mass concentration of 280kg are mixed with an aqueous sodium hydroxide solution of 1.2%, stirred at 95 ° C for 6min, then the aqueous sodium hydroxide solution is discharged, and the skin is washed with pure water to obtain the peeled walnut kernel; The peeled walnut kernels were mixed with 175kg of demineralized water, and then at 78°C, the three-stage colloid mill was serially refined and then refined by Yosso mill to obtain walnut slurry. The particle size of the obtained walnut slurry was measured by Mastersizer 3000 laser particle size. The analyzer determined D V90 is 120 μm.

[0055] 2) 0.2kg of D-sodium erythorbate and 0.3kg of gellan gum and 60kg of water were mixed at 65°C with stirring and shearing at 1400r / min rotating speed for 12min to obtain the first composite stabilizer solution; 20kg of white sugar and 20kg ...

Embodiment 2

[0059] The present embodiment provides a preparation method of fermented walnut milk, the following steps:

[0060] 1) the walnut kernel of 75kg and the mass concentration of 300kg are mixed with an aqueous sodium hydroxide solution of 1.3%, stirred at 97 ° C for 5min, then the aqueous sodium hydroxide solution was discharged, and the skin was washed with pure water to obtain the peeled walnut kernel; The peeled walnut kernels were mixed with 225kg of demineralized water, and then at 78°C, the three-stage colloid mill was serially refined and then refined by Yosso mill to obtain walnut slurry. The particle size of the obtained walnut slurry was measured by Mastersizer 3000 laser particle size. The analyzer determined D V90 is 95 μm.

[0061] 2) 0.3kg of D-sodium erythorbate and 0.3kg of gellan gum and 60kg of water were mixed at 63°C with stirring and shearing at 1500r / min rotating speed for 10min to obtain the first composite stabilizer solution; 15kg of white sugar and 25kg...

Embodiment 3

[0065] The present embodiment provides a preparation method of fermented walnut milk, the following steps:

[0066] 1) the walnut kernel of 80kg and the mass concentration of 320kg are mixed with an aqueous sodium hydroxide solution of 1.1%, stirred at 97 ° C for 6min, then the aqueous sodium hydroxide solution is discharged, and the skin is washed with pure water to obtain the peeled walnut kernel; The peeled walnut kernels were mixed with 200kg of demineralized water, and then refined at 74°C with three-stage colloid mills in series and then refined by Yosso mill to obtain walnut slurry. The particle size of the obtained walnut slurry was measured by Mastersizer 3000 laser particle size The analyzer determined D V90 is 100 μm.

[0067] 2) Mix the D-sodium erythorbate of 0.25kg and the gellan gum of 0.35kg with 130kg of water at 67° C. at 1400r / min rotating speed, stirring and shearing for 13min to obtain the first composite stabilizer solution; mix 25kg of white sugar and 1...

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Abstract

The invention relates to the field of fermented beverages, in particular to fermented walnut milk and a preparation method thereof. The preparation method of the fermented walnut milk provided by the invention comprises the following steps: mixing walnut slurry, a first compound stabilizer solution and a carbon source solution, stirring and shearing to obtain homogenized slurry; fermenting the obtained homogenized slurry, shearing after fermentation, and homogenizing to obtain primarily fermented walnut slurry; mixing the primarily fermented walnut slurry with a second compound stabilizer solution, and homogenizing after sterility to obtain the fermented walnut milk, wherein a first compound stabilizer in the first compound stabilizer solution is prepared from the following raw materials: D-sodium erythorbate and gellan gum; a second compound stabilizer in the second compound stabilizer solution comprises the following raw materials: pectin, agar and soybean polysaccharide. The preparation method of the fermented walnut milk provided by the invention can synergistically improve the texture and aroma of the product, avoids the problems of sticky taste and poor flavor, and ensures the uniformity and stability of the product within the shelf life.

Description

technical field [0001] The invention relates to the field of fermented beverages, in particular to a fermented walnut milk and a preparation method thereof. Background technique [0002] Active bacteria fermented beverage is one of the fermented foods favored by consumers in recent years. Fermented walnut milk beverage has various health care functions of walnut on the one hand, and on the other hand, it contains a certain amount of active lactic acid bacteria, which has the function of intestinal health care. The resources of vegetable protein in my country are relatively abundant, and they have complementary roles in amino acid composition. The development of processing and utilization of vegetable protein is of great significance to solve the shortage of milk sources in my country and improve the diet structure. [0003] The main components of walnut kernels are protein and fat, of which the protein content is about 15%, the fat content is about 60%, and the fat content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/137A23V2400/147A23V2400/123A23V2400/169A23V2400/515
Inventor 戴胜兴王影张博王俊转刘秋顺李喜层赵慧敏
Owner HEBEI YANGYUAN ZHIHUI BEVERAGE
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