CN103371387A - Manufacturing method of fermenting type walnut yangtao beverage - Google Patents
Manufacturing method of fermenting type walnut yangtao beverage Download PDFInfo
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- CN103371387A CN103371387A CN2012101084861A CN201210108486A CN103371387A CN 103371387 A CN103371387 A CN 103371387A CN 2012101084861 A CN2012101084861 A CN 2012101084861A CN 201210108486 A CN201210108486 A CN 201210108486A CN 103371387 A CN103371387 A CN 103371387A
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- walnut
- kiwi
- granulated sugar
- white granulated
- production method
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Abstract
The invention discloses a manufacturing method of a fermenting type walnut yangtao beverage, and belongs to a beverage production process. The manufacturing method of the fermenting type walnut yangtao beverage comprises the following steps of: (1) squeezing juice of a yangtao for standby application, activating a culture for standby application, and dissolving an emulsion stabilizer and white granulated sugar into water for standby application; (2) soaking and grinding a walnut, then adding a dissolution solution of the emulsion stabilizer and white granulated sugar, and processing and sterilizing by using a colloid mill; (3) adding the product in the step (2) into a culture activate solution so as to inoculate; and (4) adding the yangtao juice after fermenting the product obtained in the step (3), and carrying out homogeneity, encapsulation, sterilization and quality testing on the product, thus obtaining a finished product.
Description
Technical field
The invention belongs to the production technology of beverage.
Background technology
Walnut has another name called English walnut, Longevity.Its pulp is nutritious, keeps fit to mend brain, the effect of preserving youthful looks and lengthening one's life, the good merchantable brand of promoting longevity for the successive dynasties.The nutrition of walnut kernel is very abundant, fatty 69 g of per 100 g walnut kernel, protein 19.6g, carbohydrate 5.4g, inorganic salts 1.9g, calcium 43mg, iron 3.9mg, carrotene 0.16mg, thiamine B
l
O.3mg, Cobastab
2
0.11mg l.7mg nicotinic acid waits Mei.Phosphatide in the walnut has fine protective effect to cranial nerve.Kiwi berry is abundant, the most comprehensive fruit of nutritional labeling in the various fruit, is called as " fruit gold mine ".Contain vitamin C 100-400mg in every 100g fresh fruit, higher 5～10 times than oranges and tangerines, higher 20～30 times than apple and pears, its unique local flavor has become popular fruit in the world in addition, is described as " treasure in the fruit ", " king of vitamin C " etc.
Because walnut protein easily precipitates under acid condition.At present, the beverage of development is mainly neutral beverage take walnut as raw material.
Summary of the invention
The present invention is exactly for the problems referred to above, and a kind of Sensorless Driving Method of Switched Reluctance Motors based on modified magnetic linkage method is provided.
For above-mentioned purpose, the present invention realizes like this.
The production method of fermented type walnut Chinese gooseberry beverage, its raw material are walnut, Kiwi berry, the white granulated sugar of delicatessen food level, monoglyceride, sucrose ester, three polyglycerol esters, CMC, Arabic gum, xanthans, guar gum, streptococcus thermophilus, lactobacillus acidophilus, Bulgarian lactic acid bar and bifidobacterium bifidum.
The step of production technology is: (1) squeezes the juice Kiwi berry stand-by; Bacterial classification activates rear stand-by; Stand-by after emulsion stabilizer and the dissolving of white granulated sugar water.
(2) lysate that adds emulsion stabilizer and white granulated sugar behind walnut immersion, the defibrination re-uses colloid mill processing, sterilization.
(3) inoculate behind the product adding actication of culture liquid that step (2) obtains.
(4) add kiwi-fruit juice after the product fermentation that step (3) obtains, then carry out obtaining finished product after homogeneous, can, sterilization, the quality inspection.
Optimal processing parameter is that optimum fermentation temp is 43 ℃, and suitable fermentation time is 5 h; Adopt 0.03% monoglyceride, the 0.0r7% sucrose ester, 0.05% 3 polyglycerol ester, the 0.03%CMC.0.02% Arabic gum, xanthans O.05%, O.05% guar gum is as emulsion stabilizer; The optimum formula of fermented type walnut Chinese gooseberry beverage is: walnut acidified milk consumption 27%, kiwi-fruit juice consumption 10%, white granulated sugar consumption are 11%.
Beneficial effect of the present invention.
The present invention is take walnut, Kiwi berry as primary raw material, walnut is through defibrination, homogeneous, after adding probiotics fermention, make composite beverage nutritious, unique flavor with the kiwi-fruit juice allotment, realized walnut, the deep processing of Kiwi berry and the suitability for industrialized production of fermented type walnut Chinese gooseberry beverage.
The specific embodiment
The production method of fermented type walnut Chinese gooseberry beverage, its raw material are walnut, Kiwi berry, the white granulated sugar of delicatessen food level, monoglyceride, sucrose ester, three polyglycerol esters, CMC, Arabic gum, xanthans, guar gum, streptococcus thermophilus, lactobacillus acidophilus, Bulgarian lactic acid bar and bifidobacterium bifidum.
The step of production technology is: (1) squeezes the juice Kiwi berry stand-by; Bacterial classification activates rear stand-by; Stand-by after emulsion stabilizer and the dissolving of white granulated sugar water.
(2) lysate that adds emulsion stabilizer and white granulated sugar behind walnut immersion, the defibrination re-uses colloid mill processing, sterilization.
(3) inoculate behind the product adding actication of culture liquid that step (2) obtains.
(4) add kiwi-fruit juice after the product fermentation that step (3) obtains, then carry out obtaining finished product after homogeneous, can, sterilization, the quality inspection.
Be 0.5% with walnut kernel at mass fraction, temperature is that water constantly washes, and removes kind of a skin, washes to pH value≤8.0 after soaking 15 min in 70 1 80 ℃ the NaoH alkali lye.Ratio in walnut kernel: water=1:4 adds the water mill slurry, adopts 100 mesh filter screens to carry out screenings at fiberizer and separates, and gets Walnut Milk; Kiwi berry is cleaned rear peeling, broken rear squeezing, the filtration of 100 eye mesh screens namely gets kiwi-fruit juice; After the Walnut Milk fermentation, kiwi-fruit juice is added wherein homogeneous (pressure 30 MPa) and sterilization (93 ℃ of temperature, 20 min).
Hold the in stable condition of fermented type walnut Chinese gooseberry beverage, prevent that fat from separating come-up and protein precipitation is the important quality requirement of fermented type walnut Chinese gooseberry beverage.Keep in the constant situation of the conditions such as Walnut Milk consumption, fermentation time, fermentation temperature, kiwi-fruit juice consumption, white granulated sugar consumption, test adopts different emulsion stabilizers to test.Test gained gentle and quiet 180 d that put in sample room, minute 10 set times are observed scoring.
Ferment to uniform acidity, the used shortest time of 43 ℃ fermentation condition is so select 43 ℃ as the fermentation temperature of Walnut Milk; Along with the prolongation of time, acidity rises, and the pH value descends.When Walnut Milk fermented 5 h, the pH value reached 4.31.After this, along with the prolongation of time, the pH value descends slower.Selecting the fermentation time of Walnut Milk is 5 h.
Select walnut acidified milk consumption, kiwi-fruit juice consumption, white granulated sugar consumption to be the factor of participating in the experiment, adopt L
9
(3
3
) test of Orthogonal Experiment and Design table layout.The orthogonal test factor level sees Table 1.
Orthogonal experiments sees Table 2.
| Tested number | A walnut acidified milk % | B kiwi-fruit juice % | C white granulated sugar % | Scoring |
| 1 | 1 | 1 | 1 | 8.21 |
| 2 | 1 | 2 | 2 | 8.57 |
| 3 | 1 | 3 | 3 | 8.16 |
| 4 | 2 | 1 | 2 | 9.44 |
| 5 | 2 | 2 | 3 | 8.66 |
| 6 | 2 | 3 | 1 | 7.89 |
| 7 | 3 | 1 | 3 | 8.27 |
| 8 | 3 | 2 | 1 | 8.86 |
| 9 | 3 | 3 | 2 | 9.46 |
| K1 | 24.94 | 25.92 | 24.96 | ? |
| K2 | 25.99 | 26.09 | 27.47 | ? |
| K3 | 26.39 | 25.51 | 25.68 | ? |
| R | 1.45 | 0.58 | 2.51 | ? |
Orthogonal experiments shows that the optimum formula of fermented type walnut Chinese gooseberry beverage is combined as A
3
B
2
C
2
, i.e. walnut acidified milk consumption 27%, kiwi-fruit juice consumption 10%, white granulated sugar consumption 11%.Can find out that from the R value each factor on the impact of this beverage score sequentially is: white granulated sugar〉the walnut acidified milk〉kiwi-fruit juice.
Claims (4)
1. the production method of fermented type walnut Chinese gooseberry beverage, the production method that it is characterized in that fermented type walnut Chinese gooseberry beverage, its raw material are walnut, Kiwi berry, the white granulated sugar of delicatessen food level, monoglyceride, sucrose ester, three polyglycerol esters, CMC, Arabic gum, xanthans, guar gum, streptococcus thermophilus, lactobacillus acidophilus, Bulgarian lactic acid bar and bifidobacterium bifidum;
The step of production technology is: (1) squeezes the juice Kiwi berry stand-by; Bacterial classification activates rear stand-by; Stand-by after emulsion stabilizer and the dissolving of white granulated sugar water;
(2) lysate that adds emulsion stabilizer and white granulated sugar behind walnut immersion, the defibrination re-uses colloid mill processing, sterilization;
(3) inoculate behind the product adding actication of culture liquid that step (2) obtains;
(4) add kiwi-fruit juice after the product fermentation that step (3) obtains, then carry out obtaining finished product after homogeneous, can, sterilization, the quality inspection.
2. the production method of fermented type walnut Chinese gooseberry beverage according to claim 1, it is characterized in that be 0.5% with walnut kernel at mass fraction, temperature is that water constantly washes after soaking 15 min in 70 1 80 ℃ the NaoH alkali lye, remove kind of a skin, wash to pH value≤8.0; Ratio in walnut kernel: water=1:4 adds the water mill slurry, adopts 100 mesh filter screens to carry out screenings at fiberizer and separates, and gets Walnut Milk; Kiwi berry is cleaned rear peeling, broken rear squeezing, the filtration of 100 eye mesh screens namely gets kiwi-fruit juice; After the Walnut Milk fermentation, kiwi-fruit juice is added wherein homogeneous (pressure 30 MPa) and sterilization (93 ℃ of temperature, 20 min).
3. the production method of fermented type walnut Chinese gooseberry beverage according to claim 1, the fermentation temperature that it is characterized in that Walnut Milk is 43 ℃; The fermentation time of Walnut Milk is 5 h.
4. the production method of fermented type walnut Chinese gooseberry beverage according to claim 1 is characterized in that optimum formula is walnut acidified milk consumption 27%, kiwi-fruit juice consumption 10%, white granulated sugar consumption 11%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101084861A CN103371387A (en) | 2012-04-14 | 2012-04-14 | Manufacturing method of fermenting type walnut yangtao beverage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101084861A CN103371387A (en) | 2012-04-14 | 2012-04-14 | Manufacturing method of fermenting type walnut yangtao beverage |
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| Publication Number | Publication Date |
|---|---|
| CN103371387A true CN103371387A (en) | 2013-10-30 |
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|---|---|---|---|
| CN2012101084861A Pending CN103371387A (en) | 2012-04-14 | 2012-04-14 | Manufacturing method of fermenting type walnut yangtao beverage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255914A (en) * | 2014-09-18 | 2015-01-07 | 河北科技大学 | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage |
| CN105558727A (en) * | 2015-12-23 | 2016-05-11 | 济南恒辉科济食品配料有限公司 | Pure walnut meat fermented acid beverage and preparation method thereof |
-
2012
- 2012-04-14 CN CN2012101084861A patent/CN103371387A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255914A (en) * | 2014-09-18 | 2015-01-07 | 河北科技大学 | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage |
| CN105558727A (en) * | 2015-12-23 | 2016-05-11 | 济南恒辉科济食品配料有限公司 | Pure walnut meat fermented acid beverage and preparation method thereof |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131030 |