CN103734848A - Walnut fermented beverage and processing method thereof - Google Patents
Walnut fermented beverage and processing method thereof Download PDFInfo
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- CN103734848A CN103734848A CN201310732932.0A CN201310732932A CN103734848A CN 103734848 A CN103734848 A CN 103734848A CN 201310732932 A CN201310732932 A CN 201310732932A CN 103734848 A CN103734848 A CN 103734848A
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- walnut
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- defibrination
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 33
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 30
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 8
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 29
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 27
- 235000020232 peanut Nutrition 0.000 claims abstract description 27
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 25
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 25
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
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- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
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- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 241000758791 Juglandaceae Species 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 239000011651 chromium Substances 0.000 description 2
- 208000001780 epistaxis Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000220438 Arachis Species 0.000 description 1
- 235000003911 Arachis Nutrition 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037549 Purpura Diseases 0.000 description 1
- 241001672981 Purpura Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 208000023819 chronic asthma Diseases 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a walnut fermented beverage and a processing method thereof, belonging to the field of beverage processing. The method is characterized by comprising the following steps: treating raw materials, pulping, filtering, homogenizing, proportioning, sterilizing, inoculating, fermenting and afterripening. The product is prepared from 10% of walnut kernel, 20% of peanut kernel, 18% of skimmed milk powder, 5% of sucrose and 0.1% of agar. The method solves the problem that the walnuts and peanuts can not be easily stored; and the product has the advantages of delicate texture, balanced sourness and sweetness, abundant nutrition and moderate acidity, has the subtle fragrance of the walnuts and peanuts, and is convenient to eat. The product has high oxidation resistance, and can strengthen the body and resist aging. The product has the effects of strengthening the spleen and stomach, benefiting the kidney to remove water, regulating the flow of qi and promoting lactation. The method is simple to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of beverage, especially relate to a kind of walnut fermented beverage and processing method thereof.
Background technology
Walnut can be rated as anti-oxidant it " king ".Modern medicine study thinks, the phosphatide in walnut, has excellent health functions to cranial nerve.Walnut oil contains unrighted acid, has the arteriosclerotic effect of control.In walnut kernel, contain the indispensable trace elements of human body such as zinc, manganese, chromium.Human body zinc, manganese content in aging course day by day reduce, and chromium has glucose utilization, cholesterol metabolic and the cardiovascular function of protection of promotion.The antitussive and antiasthmatic effect of walnut kernel is also fairly obvious, winter, splendid to chronic bronchitis and asthma patient curative effect.Visible often edible walnut, can body-building body, again can be anti-ageing.Some people often eats tonic, in fact sooner or later respectively eats several pieces of walnuts every day, really of great advantage, often not bad than eating tonic.
Peanut contains moisture content, protein, fat, carbohydrate, the nutritional labelings such as vitamin A, B6, E, K, mineral calcium, phosphorus, iron, the material of the favourable healths such as the amino acid of eight kinds of needed by human body and unrighted acid, lecithin, choline, carrotene, crude fibre can be provided
Peanut (Arachis hypogaca L) pulse family, another name: therefore peanut, peanut, kernel originate in Brazil, Peru and claim again kind beans.China Fujian is imported in the Ming Dynasty.Nutritive value is never less than milk, egg or lean meat.On the fruit of peanut, have the red crust of one deck, it contains a large amount of vitamin B1s, B2 and can be used for the tannin composition of antidiarrheal, so while eating peanut, rub crust with the hands, real is unfortunate.Peanut meridian distribution of property and flavor: sweet, flat, enter spleen, lung.Have strengthening the spleen and stomach, sharp kidney anhydrate, regulate the flow of vital energy logical breast, control all mass formed by blood stasis.Effect: be amusing and stomach, moistening lung for removing phlegm, nourishes regulating the qi flowing in the channels, clearing cough-relieving.Cure mainly malnutrition, food is few weak, the few phlegm of cough caused by dryness, spitting of blood, bleeding from the gum nosebleed epistaxis, cutaneous purpura, beriberi, the illness such as puerpera's breast is few.
Walnut, peanut nutrition enrich, and because it is difficult for storage, conventionally directly edible, its economic worth is lower.
With walnut, peanut, as Raw material processing, make fermented beverage, can improve its economic benefit.
Summary of the invention
The object of the invention is to have solved the not long keeping problem of fresh walnut, peanut.
The present invention solves the technical scheme that its technical problem takes:
A kind of walnut fermented beverage and processing method thereof, it is characterized in that: adopt raw material processing, defibrination, filtration, homogeneous, batching, sterilization, inoculation, fermentation, after-ripening processing process, its formula for a product is walnut kernel 10%, shelled peanut 20%, skimmed milk power 18%, sucrose 5%, agar 0.1%, and concrete operation step is:
A, raw material process walnut kernel, shelled peanut boils 2-3 minute with 3-5% sodium hydroxide solution, slough kind of a skin, and the hydrochloric acid solution rinsing 6-8 minute of use 0.3-0.4%, then rinsing is clean repeatedly with clear water pulls out after boiling slaking;
The walnut kernel of B, defibrination, filtration, homogeneous slaking, shelled peanut add 3-4 times of water defibrination 2-3 time repeatedly in 1:2 ratio, and slurries filter with 90 mesh filter screens, and under 20-25 MPa pressure homogeneous, homogenizing temperature is 70-80 ℃;
C, batching take skimmed milk power, sucrose, agar by formula rate, cross 100 mesh filter screens after being dissolved in water, and measure walnut, peanut pulp, and mixing and stirring, adds water constant volume;
D, sterilization, the inoculation sterilization 10-15 minute under 90-100 ℃ of condition that will prepare burden, is cooled to 42 ℃ and inoculates, and inoculum concentration is 2%, and bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria;
E, fermentation keep 42 ℃ ± 2 ℃ of temperature to ferment at fermenting cellar, fermentation time 4-6 hour;
F, afterripening fermentation are complete, put into freezer, under 1-4 ℃ of condition, after cooling after-ripening 10-12 hour, obtain finished product after packing.
Beneficial effect: the invention solves the problem of walnut, the difficult storage of peanut, product milk matter is fine and smooth, and sour-sweet tasty and refreshing, nutritious, acidity is moderate, has walnut, peanut fragrant, instant.Product non-oxidizability is strong, and both body-building bodies again can be anti-ageing.Also there is strengthening the spleen and stomach, the sharp kidney logical newborn effect of anhydrating, regulate the flow of vital energy.Simple to operate, easy to implement.
The specific embodiment
embodiment 1:
Walnut fermented beverage and a processing method thereof, its formula is walnut kernel 8%, shelled peanut 15%, skimmed milk power 20%, sucrose 6%, agar 0.15%, concrete operation step is:
A, raw material process walnut kernel, shelled peanut boils 3 minutes with 3.5% sodium hydroxide solution, slough kind of a skin, and the hydrochloric acid solution rinsing with 0.4% 10 minutes, then rinsing is clean repeatedly with clear water is pulled out after boiling slaking;
The walnut kernel of B, defibrination, filtration, homogeneous slaking, shelled peanut add 4 times of water defibrination 3 times repeatedly in 1:3 ratio, and slurries filter with 90 mesh filter screens, and under 22 MPa pressure homogeneous, homogenizing temperature is more than 70 ℃;
C, batching take skimmed milk power, sucrose, agar by formula rate, cross 100 mesh filter screens after being dissolved in water, and measure walnut, peanut pulp, and mixing and stirring, adds water constant volume;
D, sterilization, the inoculation sterilization 15 minutes of preparing burden under 95 ℃ of conditions, is cooled to 41.5 ℃ and inoculates, and inoculum concentration is 2-3%, and bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria;
E, fermentation keep 41 ℃ ± 2 ℃ of temperature to ferment at fermenting cellar, fermentation time 5 hours;
F, afterripening fermentation are complete, put into freezer, and under 4 ℃ of conditions, cooling after-ripening, after 12 hours, obtains finished product after packing.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a walnut fermented beverage and processing method thereof, it is characterized in that: adopt raw material processing, defibrination, filtration, homogeneous, batching, sterilization, inoculation, fermentation, after-ripening processing process, its formula for a product is walnut kernel 10%, shelled peanut 20%, skimmed milk power 18%, sucrose 5%, agar 0.1%, and concrete operation step is:
A, raw material process walnut kernel, shelled peanut boils 2-3 minute with 3-5% sodium hydroxide solution, slough kind of a skin, and the hydrochloric acid solution rinsing 6-8 minute of use 0.3-0.4%, then rinsing is clean repeatedly with clear water pulls out after boiling slaking;
The walnut kernel of B, defibrination, filtration, homogeneous slaking, shelled peanut add 3-4 times of water defibrination 2-3 time repeatedly in 1:2 ratio, and slurries filter with 90 mesh filter screens, and under 20-25 MPa pressure homogeneous, homogenizing temperature is 70-80 ℃;
C, batching take skimmed milk power, sucrose, agar by formula rate, cross 100 mesh filter screens after being dissolved in water, and measure walnut, peanut pulp, and mixing and stirring, adds water constant volume;
D, sterilization, the inoculation sterilization 10-15 minute under 90-100 ℃ of condition that will prepare burden, is cooled to 42 ℃ and inoculates, and inoculum concentration is 2%, and bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria;
E, fermentation keep 42 ℃ ± 2 ℃ of temperature to ferment at fermenting cellar, fermentation time 4-6 hour;
F, afterripening fermentation are complete, put into freezer, under 1-4 ℃ of condition, after cooling after-ripening 10-12 hour, obtain finished product after packing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310732932.0A CN103734848A (en) | 2013-12-27 | 2013-12-27 | Walnut fermented beverage and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310732932.0A CN103734848A (en) | 2013-12-27 | 2013-12-27 | Walnut fermented beverage and processing method thereof |
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| CN103734848A true CN103734848A (en) | 2014-04-23 |
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Cited By (14)
| 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 |
| CN104365858A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented type gingko and peanut milk beverage |
| CN105394180A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nut, chrysanthemum and pear containing fermented drink with brain strengthening function and preparation method of drink |
| CN105394772A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Ginger juice-chrysanthemum-pear stomach invigorating fermented beverage and preparation method thereof |
| CN105394506A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Bitter gourd, chrysanthemum and pear fermented beverage capable of clearing fire, and preparation method for beverage |
| CN105394771A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Chrysanthemum and pear fermented beverage capable of tranquilizing mind by nourishing heart, and preparation method for fermented beverage |
| CN105410562A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Dragon fruit chrysanthemum and pear skin whitening fermented beverage and preparation method thereof |
| CN105410561A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
| CN105410563A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
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| CN110050922A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A method of preparing gastrodia elata fermentation drink |
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| 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 |
| CN104365858A (en) * | 2014-10-17 | 2015-02-25 | 徐州工程学院 | Preparation method of fermented type gingko and peanut milk beverage |
| CN104365858B (en) * | 2014-10-17 | 2018-03-09 | 徐州工程学院 | A kind of preparation method of fermented type ginkgo peanut milk drink |
| CN105410562A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Dragon fruit chrysanthemum and pear skin whitening fermented beverage and preparation method thereof |
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| CN105394772A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Ginger juice-chrysanthemum-pear stomach invigorating fermented beverage and preparation method thereof |
| CN105410561A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Cherry, chrysanthemum and pear fermented beverage capable of maintaining beauty and preparation method of cherry, chrysanthemum and pear fermented beverage |
| CN105410563A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Chocolate flavored chrysanthemum and pear fermented beverage and preparation method thereof |
| CN105410564A (en) * | 2015-11-27 | 2016-03-23 | 安徽菊泰滁菊草本科技有限公司 | Longan blood nourishing chrysanthemum and pear fermented beverage and preparation method thereof |
| CN105433185A (en) * | 2015-11-27 | 2016-03-30 | 安徽菊泰滁菊草本科技有限公司 | Lung-moistening fermented beverage containing lilies, chrysanthemums and pears and preparation method of fermented beverage |
| CN105394180A (en) * | 2015-11-27 | 2016-03-16 | 安徽菊泰滁菊草本科技有限公司 | Nut, chrysanthemum and pear containing fermented drink with brain strengthening function and preparation method of drink |
| CN107897370A (en) * | 2017-12-08 | 2018-04-13 | 滁州尹氏油脂有限公司 | A kind of preparation method with the probiotic beverage for alleviating rhinitis effect |
| CN110050922A (en) * | 2019-04-17 | 2019-07-26 | 江南大学 | A method of preparing gastrodia elata fermentation drink |
| CN113115826A (en) * | 2019-12-27 | 2021-07-16 | 安徽致养食品有限公司 | Preparation method of multiple nut vegetable protein beverage |
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