CN104206528A - Walnut flavor fermented milk making process - Google Patents
Walnut flavor fermented milk making process Download PDFInfo
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- CN104206528A CN104206528A CN201410494583.8A CN201410494583A CN104206528A CN 104206528 A CN104206528 A CN 104206528A CN 201410494583 A CN201410494583 A CN 201410494583A CN 104206528 A CN104206528 A CN 104206528A
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Abstract
The invention discloses a walnut flavor fermented milk making process which includes the following steps of raw material preprocessing, defibrination homogenizing, strain domesticating, inoculated fermentation, blending and sterilization. Degreased walnut cakes obtained through cold pressing and deoiling are selected, the strain domesticating is utilized to conduct screening to obtain two compound strains of lactobacillus plantarum and streptococcus thermophilus, fermentation is conducted on the two compound strains to obtain the walnut flavor fermented milk with the acidity larger than 70 T0 and the protein content higher than 2.2g/100g. Detection of all items meets the requirements of GB16321-2003. By means of the making process, the lactobacillus plantarum and the streptococcus thermophilus are creatively utilized to ferment walnut fermentation stock solution prepared through the degreased walnut cakes, and the making process fills the blank in walnut beverage fermentation through utilization of the lactobacillus plantarum.
Description
Technical field
The invention belongs to food processing field, a kind of production technology of especially utilizing two kinds of compound bacteria-fermenteds of Lactobacillus plantarum and streptococcus thermophilus to produce Walnut Milk acid beverage.
Background technology
Walnut has another name called English walnut, Longevity, is listed in first of the large dry fruit in the world four.Walnut have benefiting qi and nourishing blood, relieving cough and reducing sputum, profit liver kidney tonifying and aid digestion, profit skin effect.Phosphatide in walnut fat is very abundant, and cerebral nerve is had and takes a tonic or nourishing food to build up one's health preferably effect, is engaged in mental work or neurasthenic patients is highly profitable.According to surveying and determination, in every 100 grams of walnut kernel, fatty 20-64 gram, the lipase 37 in walnut 1% is linoleic acid, and 12% is leukotrienes, and protein is 15-20 gram, and protein is also high-quality protein, in walnut, fat and albumen are the best nutriments of brain.Walnut protein contains 18 seed amino acids in walnut, wherein has 8 kinds of essential amino acids, and arginine and content of glutamic acid are all quite high.18 seed amino acids that contain in walnut kernel not only can suppress tumor growth, and can also suppress to use the side effect after cancer therapy drug.At present domestic is mainly walnut oil to the processing of walnut, and the walnut pressing the oil is often used as feed or directly discarded, and a large amount of good protein resources are wasted.For improving the utilization rate of good protein resource, improve Enterprise Integrated benefit, the deep processing of degreasing walnut is necessary very much.
At present, the acidified milk of China's large-scale production is mainly taking streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus delbrueckii subsp.bulgaricus) as starting fermentation bacterial strain, application number is in 201210142074.X patent, to disclose a kind of preparation method taking lactobacillus bulgaricus and streptococcus thermophilus as the walnut lactic acid bacteria fermented beverage of fermented bacterium, effectively improves the added value of walnut protein.Although the fermentation pattern of this traditional form has the advantages such as the lactose intolerance, nutrition of alleviation easily absorbs, mature production technology is simple, but due to streptococcus thermophilus and not stomach juice-resistant and bile of lactobacillus bulgaricus, in digestion, survival rate is extremely low, thereby the prebiotic function such as regulating intestinal canal colony balance is limited.
Lactobacillus plantarum (Lactobacillus plantarum) is as can be used for one of probio bacterial classification of food, can effectively tolerate digestion, large number of viable in enteron aisle, performance regulates intestinal flora balance, promote human body the effect such as to digest and assimilate; Meanwhile, Lactobacillus plantarum also has norcholesterol, angiocardiopathy preventing, control body weight, strengthens body immunity and pre-anti-cancer and suppress the prebiotic health cares such as tumor growth.Therefore, the novel probio taking Lactobacillus plantarum as representative is subject to attention both domestic and external day by day, becomes the focus of research and development.But it is extremely slow that restriction Lactobacillus plantarum principal element of production application in fermented dairy product is that it grows in cow's milk, and acid producing ability is very weak, can not curdled milk, cannot meet the needs of actual production.
" the working process parameter optimization research of Lactobacillus plantarum Yoghourt " (Li Xia, in green for a long time, processing of farm products academic periodical, 2010, 12:29-32), adopt streptococcus thermophilus, lactobacillus bulgaricus and Lactobacillus plantarum carry out mixed culture fermentation with the ratio of 1: 1: 2, due to lactobacillus bulgaricus and streptococcus thermophilus growth and breeding is fast and synbiosis is obvious, therefore in acidified milk, lactobacillus bulgaricus and strains of streptococcus thermophilus are dominant strain, the growth and breeding of Lactobacillus plantarum is suppressed, in finished product Lactobacillus plantarum bacterium to count content low, cannot bring into play the distinctive prebiotic health care of Lactobacillus plantarum, little with Traditional Fermented Milk difference.
Summary of the invention
The invention discloses a kind of production technology of walnut flavored fermented milk, tame as fermented bacterium using Lactobacillus plantarum and streptococcus thermophilus, the strict inoculative proportion of controlling, make Lactobacillus plantarum and streptococcus thermophilus in Walnut Milk fermenation raw liquid, all can comparatively fast breed fermentation, obtain nutritious high protein walnut flavored fermented milk.
Technical scheme of the present invention is that a kind of production technology of walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 80-150 object sieve and sieve for subsequent use;
(2) defibrination homogeneous: the above-mentioned walnut powder pulverizing and sieving and water are soaked by weight the ratio of 1:14-20, carry out the defibrination of 3-8 time, homogeneous obtains Walnut Milk fermenation raw liquid under 30 MPa-40MPa condition;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:1-4 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: will add the sucrose of 6%-9% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, the fermented bacterium obtaining by inoculum concentration 1%-4% access step (3), wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:1-4, the initial pH value of fermentation is 6-7, and fermentation temperature is 37 DEG C-41 DEG C, and fermentation time is 9h-13h;
(5) allotment: to fermentation after Walnut Milk in add sucrose fatty ester, single diglycerol fatty acid ester, Arabic gum, sodium carboxymethylcellulose, essence addition and sucrose to allocate;
(6) sterilizing: sterilizing 15min-30min under 65 DEG C of-80 DEG C of conditions, obtains walnut flavored fermented milk.
As a kind of preferred embodiment, in step (2), walnut powder and water, under 60 DEG C of-90 DEG C of conditions, soak 3h-4h.
As a kind of preferred embodiment, in step (5), sucrose fatty ester is that 0.06%-0.09%, single diglycerol fatty acid ester are that 0.2%-0.3%, Arabic gum are that 0.1%-0.2%, sodium carboxymethylcellulose are that 0.15%-0.3%, essence addition are that 0.05%-0.11% and sucrose addition are 2%-4%.
Compared with prior art, the production technology tool the present invention relates to has the following advantages and progressive: the present invention adopts de-oiling walnut cakes, do not add cow's milk, operate more convenient, in conjunction with the composition of de-oiling walnut cakes, creationary employing Lactobacillus plantarum and streptococcus thermophilus ferment and obtain the walnut flavored fermented milk of excellent in taste in Walnut Milk fermenation raw liquid.The whole technique of defibrination-strain domestication-fermentation-allotment-sterilizing, all adopts single factor experiment and orthogonal test, has optimized process conditions, obtains acidity 70T
0above, walnut flavored fermented milk more than protein content 2.2g/100g, compared with traditional walnut drink, the mouthfeel of walnut flavored fermented milk and stability have all obtained great lifting.
Detailed description of the invention
Now the present invention is described in further detail in conjunction with the embodiments, but do not limit the scope of the invention, in the following example, defatted walnut cake used is provided by Shanxi Fen Zhou Yu Yuan local and special products Co., Ltd, if test determination method, without specified otherwise, is conventional determining method.
Embodiment 1.
A production technology for walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 100 object sieves and sieve for subsequent use;
(2) defibrination homogeneous: by the above-mentioned walnut powder pulverizing and sieving and the water ratio of 1:14 by weight, be 60 DEG C in temperature, under the condition that pH value is 6, soak 3h and soak, carry out the defibrination of 3 times, homogeneous obtains Walnut Milk fermenation raw liquid under 30 MPa conditions;
(3) strain domestication: the Lactobacillus plantarum using ratio as 2:3 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: by the sucrose that adds 9% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, access by inoculum concentration 4% fermented bacterium that step (3) obtains, wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 2:3, the initial pH value of fermentation is 6, and fermentation temperature is 39 DEG C, and fermentation time is 12h;
(5) allotment: to adding in the Walnut Milk after fermentation, sucrose fatty ester is 0.06%, single diglycerol fatty acid ester is 0.3%, Arabic gum is 0.1%, sodium carboxymethylcellulose is 0.3%, essence addition be 0.11% and sucrose addition be 2%, allocate;
(6) sterilizing: sterilizing 30min under 65 DEG C of conditions, obtains walnut flavored fermented milk.
Wherein in this technique, walnut protein dissolution rate is 64%, and the acidity value of the Walnut Milk acid beverage of gained is 121.4T
o, sense organ integrate score is 65.2 points.
The assay method of above-mentioned walnut protein dissolution rate is Coomassie brilliant blue method.
The acidity value of above-mentioned Walnut Milk acid beverage obtains assay method
gB5413.14-2010.
Definite color and luster, flavour, smell and structural state of comprising of above-mentioned sense organ state, 25 points every, give 15 subjective appreciation persons, adopt queuing point system, finally average.
Embodiment 2.
A production technology for walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 100 object sieves and sieve for subsequent use;
(2) defibrination homogeneous: by the above-mentioned walnut powder pulverizing and sieving and the water ratio of 1:16 by weight, be 64 DEG C in temperature, under the condition that pH value is 6.5, soak 5h and soak, carry out the defibrination of 4 times, homogeneous obtains Walnut Milk fermenation raw liquid under 33 MPa conditions;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:2 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: by the sucrose that adds 7% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, access by inoculum concentration 1.5% fermented bacterium that step (3) obtains, wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:2, the initial pH value of fermentation is 6.5, and fermentation temperature is 38 DEG C, and fermentation time is 11h;
(5) allotment: to adding in the Walnut Milk after fermentation, sucrose fatty ester is 0.07%, single diglycerol fatty acid ester is 0.23%, Arabic gum is 0.15%, sodium carboxymethylcellulose is 0.25%, essence addition be 0.06% and sucrose addition be 2.5%, allocate;
(6) sterilizing: sterilizing 25min under 75 DEG C of conditions, obtains walnut flavored fermented milk.
Wherein in this technique, walnut protein dissolution rate is 73.4%, and the acidity value of the Walnut Milk acid beverage of gained is 79.1T
o, sense organ integrate score is 89.3 points.
Embodiment 3.
A production technology for walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 100 object sieves and sieve for subsequent use;
(2) defibrination homogeneous: by the above-mentioned walnut powder pulverizing and sieving and the water ratio of 1:18 by weight, be 68 DEG C in temperature, under the condition that pH value is 6.7, soak 5h and soak, carry out the defibrination of 6 times, homogeneous obtains Walnut Milk fermenation raw liquid under 35 MPa conditions;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:3 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: by the sucrose that adds 7.5% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, access by inoculum concentration 2% fermented bacterium that step (3) obtains, wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:3, the initial pH value of fermentation is 6.7, and fermentation temperature is 39 DEG C, and fermentation time is 13h;
(5) allotment: to adding in the Walnut Milk after fermentation, sucrose fatty ester is 0.08%, single diglycerol fatty acid ester is 0.25%, Arabic gum is 0.17%, sodium carboxymethylcellulose is 0.18%, essence addition be 0.08% and sucrose addition be 3%, allocate;
(6) sterilizing: sterilizing 15min under 80 DEG C of conditions, obtains walnut flavored fermented milk.
Wherein in this technique, walnut protein dissolution rate is 91.7%, and the acidity value of the Walnut Milk acid beverage of gained is 85.4T
o, sense organ integrate score is 80.1 points.
Embodiment 4.
A production technology for walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 100 object sieves and sieve for subsequent use;
(2) defibrination homogeneous: by the above-mentioned walnut powder pulverizing and sieving and the water ratio of 1:19 by weight, be 67 DEG C in temperature, under the condition that pH value is 6.8, soak 4h and soak, carry out the defibrination of 5 times, homogeneous obtains Walnut Milk fermenation raw liquid under 40 MPa conditions;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:1 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: by the sucrose that adds 8% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, access by inoculum concentration 1% fermented bacterium that step (3) obtains, wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:1, the initial pH value of fermentation is 6.8, and fermentation temperature is 38 DEG C, and fermentation time is 10.5h;
(5) allotment: to adding in the Walnut Milk after fermentation, sucrose fatty ester is 0.08%, single diglycerol fatty acid ester is 0.22%, Arabic gum is 0.19%, sodium carboxymethylcellulose is 0.16%, essence addition be 0.1% and sucrose addition be 3%, allocate;
(6) sterilizing: sterilizing 20min under 70 DEG C of conditions, obtains walnut flavored fermented milk.
Wherein in this technique, walnut protein dissolution rate is 97.7%, and the acidity value of the Walnut Milk acid beverage of gained is 75.3T
o, sense organ integrate score is 93.5 points.
Embodiment 5.
A production technology for walnut flavored fermented milk, comprises the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 100 object sieves and sieve for subsequent use;
(2) defibrination homogeneous: by the above-mentioned walnut powder pulverizing and sieving and the water ratio of 1:20 by weight, be 70 DEG C in temperature, under the condition that pH value is 7, soak 7h and soak, carry out the defibrination of 7 times, homogeneous obtains Walnut Milk fermenation raw liquid under 38MPa condition;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:4 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: by the sucrose that adds 6% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, access by inoculum concentration 3% fermented bacterium that step (3) obtains, wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:4, the initial pH value of fermentation is 7, and fermentation temperature is 41 DEG C, and fermentation time is 9h;
(5) allotment: to adding in the Walnut Milk after fermentation, sucrose fatty ester is 0.09%, single diglycerol fatty acid ester is 0.2%, Arabic gum is 0.2%, sodium carboxymethylcellulose is 0.15%, essence addition be 0.05% and sucrose addition be 4%, allocate;
(6) sterilizing: sterilizing 28min under 68 DEG C of conditions, obtains walnut flavored fermented milk.
Wherein in this technique, walnut protein dissolution rate is 67.9%, and the acidity value of the Walnut Milk acid beverage of gained is 84.1T
o, sense organ integrate score is 73.4 points.
Claims (3)
1. a production technology for walnut flavored fermented milk, is characterized in that comprising the steps:
(1) pretreatment of raw material: selected walnut cold compression to degrease is obtained to defatted walnut cake, after crushed, cross 80-150 object sieve and sieve for subsequent use;
(2) defibrination homogeneous: the above-mentioned walnut powder pulverizing and sieving and water are soaked by weight the ratio of 1:14-20, carry out the defibrination of 3-8 time, homogeneous obtains Walnut Milk fermenation raw liquid under 30 MPa-40MPa condition;
(3) strain domestication: the Lactobacillus plantarum using ratio as 1:1-4 and streptococcus thermophilus are as fermented bacterium, taking acidity and sense organ state as detecting index, adopt progressive method for domesticating to tame cultivation to fermented bacterium, increase gradually the ratio of walnut pulp and skimmed milk in fermented bacterium culture medium, fermented bacterium is inoculated into step by step from low ratio culture medium at high proportion in culture medium, each inoculum concentration, cultivation temperature and incubation time are all identical, along with the increase of Walnut Milk ratio, domestication obtains being applicable to the bacterial classification of Walnut Milk fermentation system, obtains fermented bacterium;
(4) inoculation fermentation: will add the sucrose of 6%-9% in the Walnut Milk fermenation raw liquid obtaining to step (2), under 121 DEG C of conditions after sterilizing, the fermented bacterium obtaining by inoculum concentration 1%-4% access step (3), wherein, the inoculative proportion of streptococcus thermophilus and Lactobacillus plantarum is 1:1-4, the initial pH value of fermentation is 6-7, and fermentation temperature is 37 DEG C-41 DEG C, and fermentation time is 9h-13h;
(5) allotment: to fermentation after Walnut Milk in add sucrose fatty ester, single diglycerol fatty acid ester, Arabic gum, sodium carboxymethylcellulose, essence addition and sucrose to allocate;
(6) sterilizing: sterilizing 15min-30min under 65 DEG C of-80 DEG C of conditions, obtains walnut flavored fermented milk.
2. the production technology of walnut flavored fermented milk as claimed in claim 1, is characterized in that: in step (2), walnut powder and water, under 60 DEG C of-90 DEG C of conditions, soak 3h-4h.
3. the production technology of walnut flavored fermented milk as claimed in claim 1, it is characterized in that: in step (5), sucrose fatty ester is that 0.06%-0.09%, single diglycerol fatty acid ester are that 0.2%-0.3%, Arabic gum are that 0.1%-0.2%, sodium carboxymethylcellulose are that 0.15%-0.3%, essence addition are that 0.05%-0.11% and sucrose addition are 2%-4%.
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| CN105994655A (en) * | 2016-05-12 | 2016-10-12 | 河北绿岭庄园食品有限公司 | Processing technology of fermented walnut milk |
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| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
| CN109497147A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of walnut base normal-temperature yoghourt and preparation method thereof |
| CN109730148A (en) * | 2018-12-29 | 2019-05-10 | 光明乳业股份有限公司 | A kind of walnut base normal temperature acid drink and preparation method thereof |
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| CN111685187A (en) * | 2020-05-28 | 2020-09-22 | 江南大学 | Preparation method of high-peptide-content walnut milk |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
| CN113207971A (en) * | 2021-04-27 | 2021-08-06 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method thereof |
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| CN105994655A (en) * | 2016-05-12 | 2016-10-12 | 河北绿岭庄园食品有限公司 | Processing technology of fermented walnut milk |
| CN108935684A (en) * | 2018-08-07 | 2018-12-07 | 河南丰之源生物科技有限公司 | A kind of preparation process of walnut sour milk |
| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
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| CN109497147A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of walnut base normal-temperature yoghourt and preparation method thereof |
| CN109730148A (en) * | 2018-12-29 | 2019-05-10 | 光明乳业股份有限公司 | A kind of walnut base normal temperature acid drink and preparation method thereof |
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| EP4140312A4 (en) * | 2020-04-23 | 2023-10-18 | Mitsubishi Chemical Corporation | Fermented milk and method for producing same |
| CN111685187A (en) * | 2020-05-28 | 2020-09-22 | 江南大学 | Preparation method of high-peptide-content walnut milk |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
| CN113207971A (en) * | 2021-04-27 | 2021-08-06 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method thereof |
| WO2022227304A1 (en) * | 2021-04-27 | 2022-11-03 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method therefor |
| CN115226776A (en) * | 2022-07-29 | 2022-10-25 | 河北嫣然食品有限公司 | Walnut fermented beverage and preparation method thereof |
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