CN104255914B - Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage - Google Patents
Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage Download PDFInfo
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Abstract
The invention relates to a walnut milk fermentation agent which is applied to fermentation for preparing a walnut milk lactobacillus fermentation beverage. The walnut milk fermentation agent comprises lactobacillus plantarum subspecies, Pediococcus pentosaceus and kluyveromyces marxianus. Meanwhile, the invention also relates to a method for preparing the walnut milk lactobacillus fermentation beverage by utilizing the walnut milk fermentation agent and the walnut milk lactobacillus fermentation beverage prepared by utilizing the method. The walnut milk lactobacillus fermentation beverage which is favorable in taste, mouthfeel and quality and has dual functions of walnuts and fermentation food is prepared by carrying out inoculated fermentation on the walnut milk by the walnut milk fermentation agent. The fermentation process is simple without strain domesticating, and the stability of quality of the fermented milk can be ensured.
Description
Technical field
The present invention relates to a kind of leaven, more particularly to a kind of Walnut Milk leaven, meanwhile, the invention further relates to a kind of profit
With the preparation method and Walnut Milk lactic acid obtained by this method of the Walnut Milk lactacidase fermenting beverage of the Walnut Milk leaven
Bacterium fermented beverage.
Background technology
With the increasingly raising developed rapidly with people's level of consumption of food industry, people propose more to dietary structure
High requirement, the propensity to consume is increasingly turned to the nutritional health food with adequate nutrition and health care.Lactic acid bacteria can improve food
The local flavor of product, quality and nutrition, with regulating intestinal canal colony balance, it is anti-treat constipation, to improve Lactose discomfort, slow down aging etc. important
Functions of Physiological Health Care, be widely used in food service industry, lactic acid bacteria fermentation based food is also considered as functional food, activity
Lactacidase fermenting beverage is one of lactic acid bacteria fermented food that in recent years consumers in general like.
Semen Juglandiss, rich in fat, protein, carbohydrate, vitamin, carotene, crude fibre, potassium, phosphorus, calcium, ferrum, selenium
Etc. multiple nutritional components, with brain-nourishing intelligence-benefiting, stomach invigorating, lung moistening, antitumor, anti-ageing multiple efficacies of waiting for a long time.Walnut protein contains 18
Aminoacid is planted, including 8 kinds of essential amino acids, and arginine, glutamic acid, histidine, L-Tyrosine equal size are higher, be a kind of
The vegetable protein of high-quality, digestibility can reach 85%, with high value of exploiting and utilizing.
In recent years, the development to Walnut Milk lactobacillus beverage is increasing, is mostly Semen Juglandiss and other plant albumen is answered
Close raw material to be fermented, also have part to be fermented to pure Walnut Milk, such as respect think of quick（2006）To lactic acid bacteria fermentation core
The research of Fructus Persicae breast is reported with Semen Juglandiss as primary raw material, with Lactobacillus bulgaricus（Lb）And streptococcus thermophiluss（St）For strain life
Produce Semen Juglandiss yogurt；The B of Chinese patent CN 102630999 also disclose that one kind, with the degreasing walnut dregs of rice as raw material, is sent out by Lb and St bacterium
The preparation method of the pure Walnut Milk of ferment.
Lb and St bacterium are traditional Cow Milk Fermentation agent, and Lac Bovis seu Bubali is larger with the albumen of Walnut Milk composition gap, by Lb and St bacterium
For Walnut Milk, it is necessary first to strain is tamed in mixed emulsion of the Lac Bovis seu Bubali with Walnut Milk and is fermented again, fermentation
Good and bad related to tamed strain situation, trivial operations, product differentiation is big.
The content of the invention
Based on this, the invention provides a kind of Walnut Milk leaven, the Walnut Milk leaven, for fermentation Walnut Milk is prepared
In lactacidase fermenting beverage, the Walnut Milk leaven includes Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and Marx's Crewe dimension ferment
Female bacterium.
Lactobacillus plantarum is the one kind in lactobacilluss, in being normally present in the vegetable and fruit juice of fermentation, for Walnut Milk this
Plant type protein drink is planted, the Lactobacillus plantarum subspecies of suitable Walnut Milk fermentation and acid have been filtered out from Lactobacillus plantarum.Breast
Acid bacteria fermentation beverage needs the acid-producing bacteria local flavor good with the cooperation fermentation ability output of local flavor bacterium and mouthfeel, Pediococcus pentosaceuss master
The preservation of vegetable food product and meat product is applied to, it plays an important role in the change of product sweat local flavor,
Lactobacillus plantarum subspecies and both lactic acid bacterias of Pediococcus pentosaceuss are chosen, the fermentation of Walnut Milk is applied to after mixing, make Walnut Milk
Product acid, produce perfume (or spice) obtain optimization coordinate such that it is able to ferment with good structural state, mouthfeel and fragrance Walnut Milk breast
Acid bacteria beverage.For the quality of further optimization Walnut Milk fermented beverage, the horse for being usually used in coordinating other strain fermentations is have selected again
Gram think Kluyveromyces sp, three kinds of bacterium are applied in the fermentation of Walnut Milk jointly, quality, mouthfeel, local flavor can be obtained all good
Walnut Milk lactobacillus beverage, therefore, obtain the leaven of suitable Semen Juglandiss milk fermentation.
Used as the restriction to aforesaid way, described Walnut Milk leaven is including by volume 1:1:1 mixing, bacterium number be
1-3×108The Lactobacillus plantarum subspecies seed liquor of cfu/ml, bacterium number are 1-3 × 108The Pediococcus pentosaceuss seed liquor of cfu/ml, bacterium
Number is 2-4 × 106The marxianus yeast bacterium seed liquor of cfu/ml.
Acidogenic fermentation is carried out to Walnut Milk with Lactobacillus plantarum subspecies, Walnut Milk is carried out with Pediococcus pentosaceuss produce fragrant sending out
Ferment, Lactobacillus plantarum subspecies and Pediococcus pentosaceuss bacterium number ratio are 1:Produce acid, product fragrant cooperation when 1 to be optimal, Semen Juglandiss milk fermentation
Structural state, mouthfeel, fragrance sensory evaluation scores highest, then to carry out quality to fermented beverage with marxianus yeast bacterium excellent
Change, it is determined that most proper mixture ratio example, enable three kinds of bacterium during the fermentation to cooperate acquisition optimum efficiency, so as to height is obtained
The Walnut Milk lactobacillus beverage of quality.
Meanwhile, the invention provides a kind of preparation method of Walnut Milk lactacidase fermenting beverage, the method is in Walnut Milk
In be inoculated with Walnut Milk leaven as above to be fermented.
As the restriction to aforesaid way, during to Walnut Milk inoculation fermentation, by Lactobacillus plantarum subspecies seed liquor elder generation and penta
Sugar-tablet coccus seed liquor mixes, then is mixed to get after Walnut Milk leaven with marxianus yeast bacterium seed liquor, by Semen Juglandiss
Milk fermentation agent is seeded in Walnut Milk is fermented, and described Walnut Milk leaven and the volume ratio of Walnut Milk is 1:100.
During Walnut Milk leaven is prepared, order by merging is limited, allow for Lactobacillus plantarum subspecies and pentose piece
Coccus belongs to lactic acid bacteria, and strain attribute is close, first mixes, and beneficial to the existence of strain, adds marxianus yeast bacterium,
By volume 1:After 100 inoculations, leaven can rapidly breed in Walnut Milk, start the fermentation to Walnut Milk.
As the restriction to aforesaid way, the preparation method of the Walnut Milk lactacidase fermenting beverage, comprise the following steps：
A, prepare Walnut Milk：With sucrose, homogenizing, sterilizing after going kind of a skin, beating, serosity to filter Semen Juglandis, Semen Juglandiss are obtained
Breast；
B, Walnut Milk inoculation, fermentation, after-ripening：Activation, amplification culture Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and horse respectively
Gram think Kluyveromyces sp obtain three kinds of bacterium seed liquor, be mixed and obtain Walnut Milk leaven, being seeded in Walnut Milk is carried out
Fermentation, fermentation completes cold preservation after-ripening, obtains Walnut Milk fermentation liquid；
C, allotment are obtained Walnut Milk lactobacillus beverage：Sucrose, monoglyceride, sucrose ester, Huang are added in Walnut Milk fermentation liquid
Virgin rubber is allocated, and fill after mixing obtains Walnut Milk lactacidase fermenting beverage.
It is that the pure Walnut Milk of Semen Juglandis and water ferments to primary raw material, initially with prior art or the technology of the present invention
Scheme processes Semen Juglandis, and add water beating, then obtains the Walnut Milk of suitable fermentation through a series of process；Then to present invention screening
Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and the marxianus yeast bacterium for going out is activated respectively, amplification culture, seed liquor
It is mixed to get Walnut Milk leaven, inoculation, fermentation Walnut Milk；Because leaven is suitable for Walnut Milk, need not be to sending out before fermentation
Strain in ferment agent is tamed, direct inoculation fermentation after amplification culture, the big volume production acid of sweat Lactobacillus plantarum subspecies, and penta
Sugar-tablet coccus produces perfume, and fermentation completes to enter cold preservation after-ripening, and marxianus yeast bacterium improves the curdled appearance and product of fermentation milk
Matter；Fermentation after-ripening terminates, and finally Walnut Milk fermentation liquid is allocated, fill obtains local flavor, the Walnut Milk that mouthfeel, quality are all good
Lactacidase fermenting beverage, has had the dual-functionality of Semen Juglandiss and fermented food concurrently.
Used as the restriction to aforesaid way, kind of a skin operation of going for step a is to be existed using 0.5% sodium hydroxide solution
2min is boiled at 100 DEG C, with giant kind of a skin is washed away, the alkali liquor of Semen Juglandis remained on surface is then cleaned with water.
Semen Juglandis are carried out with the short time using the sodium hydroxide solution of low concentration to boil after process, then is washed away with giant
Skin is planted, operation is more simple and efficient, cleans cleaner.
As the restriction to aforesaid way, the process of beating twice is carried out in step a, beating material-water ratio is 1:7-9, beats
Slurry coolant-temperature gage is 55-65 DEG C；Sugared addition is the 2-6% of Walnut Milk；Homogenizing temperature is 55-70 DEG C, and pressure is 18-20MPa.
Being processed by beating twice makes Semen Juglandiss granule more refine, and the smooth mouthfeel of Walnut Milk more preferably, using warm water energy is beaten
Farthest retain the nutritional labeling in Semen Juglandiss, add proper amount of sugar that the carbon of abundance is provided for follow-up fermentation in Walnut Milk
Source, and set the suitable homogenizing temperature and pressure that minimum is affected on nutrient substance.
As the restriction to aforesaid way, in step b, first Lactobacillus plantarum subspecies, Pediococcus pentosaceuss are existed respectively
Activate 48 hours in MRS fluid mediums, marxianus yeast bacterium activates 48 hours in YEPD fluid mediums, activation
Afterwards each strain again respectively in Walnut Milk amplification culture obtains three kinds of bacterium seed liquor.
Respectively to Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and marxianus yeast bacterium in each suitable activation training
Foster base is sufficiently activated, then again respectively in Walnut Milk primary culture obtains seed liquor.
Used as the restriction to aforesaid way, fermentation temperature is 37-39 DEG C in step b, and fermentation time is that 10-12 is little
When；After-ripening temperature is 0-4 DEG C, and ripening time is 10-12 hours.
Fermentation temperature is defined as 37-39 DEG C by the optimum temperature of lactic acid bacteria, and under fermentation temperature, Lactobacillus plantarum subspecies are very
Fast growing period is entered soon, and a large amount of propagation produce acid, and provide sour environment for Pediococcus pentosaceuss, with the liter of Semen Juglandiss lactic acid degree
Height, Pediococcus pentosaceuss initially enter trophophase, and propagation is produced fragrant；Fermentation completes to enter the after-ripening stage, and temperature is reduced, the work of lactic acid bacteria
Property decline, acidity change slows down, and marxianus yeast bacterium enters 0-4 DEG C of optimum temperature range, starts a large amount of propagation, improves
The curdled appearance and quality of walnut lactic acid bacteria beverage, through suitable fermentation, after-ripening stage, obtains and has best flavor, mouthfeel
With the Walnut Milk fermentation liquid of quality.
Additionally, invention also provides a kind of Walnut Milk lactacidase fermenting beverage, the beverage is by Semen Juglandiss as above
The preparation method of newborn lactacidase fermenting beverage is obtained.
Using technical scheme, can there is obtained Walnut Milk lactacidase fermenting beverage good when in use
Good local flavor, mouthfeel and quality, have also had the dual-use function of Semen Juglandiss and fermented food concurrently, while making fermentation technology simple, it is right to be not required to
Strain domestication, ensure that stablizing for fermentation milk quality.
Specific embodiment
Embodiment one
The present embodiment is related to a kind of preparation of Walnut Milk lactacidase fermenting beverage, comprises the following steps：
A, prepare Walnut Milk：The fresh Semen Juglandis that free from insect pests, nothing are gone mouldy are with 0.5% sodium hydroxide solution at 100 DEG C
2min is boiled, with giant kind of a skin is washed away, the alkali liquor of Semen Juglandis remained on surface is then cleaned with water, and artificial removal does not rinse
Moccasin and impurity.The Semen Juglandis 100kg after skin is removed, plus 60 DEG C of water of 500kg are beaten, and are then filtered, slurry is separated,
300kg60 DEG C of water is added in bits carries out second beating, filters, and discards residue, merges serosity twice, adds 20kg sugarcanes
Sugar, adds water and is settled to 1 ton, temperature be 60 DEG C, pressure be 18MPa under homogenizing 2 times, autoclaving 3min at 121 DEG C, cooling system
Obtain Walnut Milk；
B, Walnut Milk inoculation, fermentation, after-ripening：By Lactobacillus plantarum subspecies, Pediococcus pentosaceuss respectively in MRS fluid mediums
In activated, after activation 48h, be inoculated into respectively in 10L Walnut Milks and be enlarged culture, amplification culture is after 20 hours,
In counted under microscope, Lactobacillus plantarum subspecies strain amount reaches 1-2 × 108CFU/mL, Pediococcus pentosaceuss strain amount up to 1-2 ×
108CFU/mL, in proportion 1:1 mixing；Marxianus yeast bacterium is activated in YEPD fluid mediums, and activation 48 is little
Shi Hou, is inoculated in 10L Walnut Milks and is enlarged culture, and amplification culture is after 10 hours, in counted under microscope, strain amount
Up to 2-3 × 106CFU/mL, by volume 1:2 remix and obtain Semen Juglandiss with Lactobacillus plantarum subspecies, Pediococcus pentosaceuss mixed bacteria liquid
Milk fermentation agent.By Walnut Milk leaven according to volume ratio 1:100 are inoculated in Walnut Milk, 39 DEG C of bottom fermentations 12 hours；Ferment
Cold preservation after-ripening is carried out in the environment of Walnut Milk fermentation liquid is placed in into 4 DEG C 12 hours；
C, allotment are obtained walnut lactic acid bacteria beverage：32kg sucrose is added in the Walnut Milk fermentation liquid after after-ripening, 1.6kg is mono-
Sweet fat, 1.6kg sucrose ester, 1.6kg xanthan gum is mixed, and fill obtains walnut lactic acid bacteria fermented beverage.
The indices of finished product are detected, soluble solid content is 6%, protein content is 1.2%, and fat contains
Measure as 1.5%, acidity is 52.2 ° of T, viable count of lactobacillus is 6 × 107CFU/mL, yeast viable count 8 × 106 CFU/mL。
Embodiment two
The present embodiment is related to a kind of preparation of walnut lactic acid bacteria fermented beverage simultaneously, comprises the following steps：
A, prepare Walnut Milk：The fresh Semen Juglandis that free from insect pests, nothing are gone mouldy are with 0.5% sodium hydroxide solution at 100 DEG C
2min is boiled, with giant kind of a skin is washed away, the alkali liquor of Semen Juglandis remained on surface is then cleaned with water, and artificial removal does not rinse
Moccasin and impurity.The Semen Juglandis 100kg after skin is removed, plus 62 DEG C of water of 450kg are beaten, and are then filtered, slurry is separated,
250kg60 DEG C of water is added in bits carries out second beating, filters, and discards residue, merges serosity twice, adds 40kg sugarcanes
Sugar, adds water and is settled to 1 ton, temperature be 65 DEG C, pressure be 20MPa under homogenizing 2 times, autoclaving 4min at 121 DEG C, after cooling
Prepared Walnut Milk；
B, Walnut Milk inoculation fermentation, after-ripening：Lactobacillus plantarum subspecies, Pediococcus pentosaceuss are entered in MRS fluid mediums
Row activation, after activation 48h, is inoculated into respectively in 10L Walnut Milks and is enlarged culture, and amplification culture is after 24 hours, Yu Xian
Count under micro mirror, Lactobacillus plantarum subspecies strain amount reaches 2-3 × 108CFU/mL, Pediococcus pentosaceuss strain amount reaches 2-3 × 108CFU/
ML, in bacterium amount ratio 1:1 mixing；Marxianus yeast bacterium is activated in YEPD fluid mediums, is activated 48 hours,
It is inoculated in 10L Walnut Milks and is enlarged culture, after 12 hours, in counted under microscope, strain amount is reached 3-4 to amplification culture
×106CFU/mL, by volume 1:2 remix and obtain Semen Juglandiss suppurative mastitis with Lactobacillus plantarum subspecies, Pediococcus pentosaceuss mixed bacteria liquid
Ferment agent.By Walnut Milk leaven according to volume ratio 1:100 are inoculated in Walnut Milk, 37 DEG C of bottom fermentations 11 hours, fermentation complete by
Walnut Milk fermentation liquid carries out cold preservation after-ripening 12 hours in the environment of being placed in 4 DEG C；
C, allotment are obtained walnut lactic acid bacteria beverage：35kg sucrose is added in the Walnut Milk fermentation liquid after after-ripening, 1kg is mono- sweet
Fat, 1kg sucrose ester, 2kg xanthan gum is mixed, and fill obtains walnut lactic acid bacteria fermented beverage.
The indices of finished product are detected, soluble solid content is 8%, protein content is 1.3%, and fat contains
Measure as 1.6%, acidity is 56.5 ° of T, viable count of lactobacillus is 9 × 107CFU/mL, yeast viable count 5 × 106 CFU/mL。
Embodiment three
The present embodiment is related to a kind of preparation of walnut lactic acid bacteria fermented beverage simultaneously, comprises the following steps：
A, prepare Walnut Milk：The fresh Semen Juglandis that free from insect pests, nothing are gone mouldy are with 0.5% sodium hydroxide solution at 100 DEG C
2min is boiled, with giant kind of a skin is washed away, the alkali liquor of Semen Juglandis remained on surface is then cleaned with water, and artificial removal does not rinse
Moccasin and impurity.The Semen Juglandis 100kg after skin is removed, plus 60 DEG C of water of 600kg are beaten, and are then filtered, slurry is separated,
60 DEG C of water of 300kg are added in bits carries out second beating, filters, and discards residue, merges serosity twice, adds 60kg
Sucrose, adds water and is settled to 1 ton, temperature be 63 DEG C, pressure be 19MPa under homogenizing 2 times, autoclaving 3min at 121 DEG C, cooling
Walnut Milk is obtained afterwards；
B, Walnut Milk inoculation fermentation, after-ripening：Lactobacillus plantarum subspecies, Pediococcus pentosaceuss are entered in MRS fluid mediums
Row activation, after activation 48h, is inoculated into respectively in 10L Walnut Milks and is enlarged culture, and amplification culture is after 18 hours, Yu Xian
Count under micro mirror, Lactobacillus plantarum subspecies strain amount reaches 1-2 × 108CFU/mL, Pediococcus pentosaceuss strain amount reaches 1-2 × 108CFU/
ML, in bacterium amount ratio 1:1 mixing；Marxianus yeast bacterium is activated in YEPD fluid mediums, is activated 48 hours
Afterwards, it is inoculated in 10L Walnut Milks and is enlarged culture, after 8 hours, in counted under microscope, strain amount is reached amplification culture
2-3×106CFU/mL, by volume 1:2 remix and obtain Walnut Milk with Lactobacillus plantarum subspecies, Pediococcus pentosaceuss mixed bacteria liquid
Leaven.By Walnut Milk leaven according to volume ratio 1:100 are inoculated in Walnut Milk, 38 DEG C of bottom fermentations 10 hours, and fermentation is completed
Cold preservation after-ripening 10 hours is carried out in the environment of Walnut Milk fermentation liquid is placed in into 4 DEG C.
C, allotment are obtained walnut lactic acid bacteria beverage：41kg sucrose is added in the Walnut Milk fermentation liquid after after-ripening, 2.7kg is mono-
Sweet fat, 2.7kg sucrose ester, 1.8kg xanthan gum is mixed, and fill obtains walnut lactic acid bacteria fermented beverage.
The indices of finished product are detected, soluble solid content is 5.5%, protein content is 1.1%, fat
Content is 1.3%, and acidity is 51.8 ° of T, and viable count of lactobacillus is 1.5 × 107CFU/mL, yeast viable count 2 × 106 CFU/mL。
Claims (9)
1. a kind of Walnut Milk leaven, prepares in Walnut Milk lactacidase fermenting beverage for fermentation, it is characterised in that：The Walnut Milk
Leaven is made up of Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and marxianus yeast bacterium；Described Walnut Milk leaven
By by volume 1:1:1 mixing, bacterium number be 1-3 × 108The Lactobacillus plantarum subspecies seed liquor of cfu/ml, bacterium number be 1-3 ×
108The Pediococcus pentosaceuss seed liquor of cfu/ml, bacterium number are 2-4 × 106The marxianus yeast bacterium seed liquor group of cfu/ml
Into.
2. a kind of preparation method of Walnut Milk lactacidase fermenting beverage, it is characterised in that：The method is the inoculation power in Walnut Milk
Profit requires the Walnut Milk leaven described in 1 to be fermented.
3. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 2, it is characterised in that：Walnut Milk is connect
During kind of fermentation, Lactobacillus plantarum subspecies seed liquor is first mixed with Pediococcus pentosaceuss seed liquor, then with marxianus yeast
Bacterium seed liquor is mixed to get after Walnut Milk leaven, Walnut Milk leaven is seeded in Walnut Milk and is fermented, described core
The agent of Fructus Persicae milk fermentation is 1 with the volume ratio of Walnut Milk:100.
4. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 3, it is characterised in that the method includes
Following steps：
A, prepare Walnut Milk：With sucrose, homogenizing, sterilizing after going kind of a skin, beating, serosity to filter Semen Juglandis, Walnut Milk is obtained；
B, Walnut Milk inoculation, fermentation, after-ripening：Activation, amplification culture Lactobacillus plantarum subspecies, Pediococcus pentosaceuss and Marx respectively
Kluyveromyces sp obtains three kinds of bacterium seed liquor, is mixed and obtains Walnut Milk leaven, is seeded in Walnut Milk and is fermented,
Fermentation completes cold preservation after-ripening, obtains Walnut Milk fermentation liquid；
C, allotment are obtained Walnut Milk lactacidase fermenting beverage：Sucrose, monoglyceride, sucrose ester, Huang are added in Walnut Milk fermentation liquid
Virgin rubber is allocated, and fill after mixing obtains Walnut Milk lactacidase fermenting beverage；
Being mixed described in step b obtains the method for Walnut Milk leaven according to the content in claim 3, by plant breast
Bacillus subspecies seed liquor first mixes with Pediococcus pentosaceuss seed liquor, then is mixed to get core with marxianus yeast bacterium seed liquor
Fructus Persicae milk fermentation agent.
5. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 4, it is characterised in that：Step a is gone
It is to boil 2min at 100 DEG C using 0.5% sodium hydroxide solution to plant skin operation, and with giant kind of a skin is washed away, and then uses water
The alkali liquor of cleaning Semen Juglandis remained on surface.
6. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 4, it is characterised in that：Step a
In carry out beating twice process, beating material-water ratio be 1:7-9, beating coolant-temperature gage is 55-65 DEG C；Sucrose addition is Walnut Milk
2-6%；Homogenizing temperature is 55-70 DEG C, and pressure is 18-20MPa.
7. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 4, it is characterised in that：In step b, first
Lactobacillus plantarum subspecies, Pediococcus pentosaceuss are activated 48 hours respectively in MRS fluid mediums, marxianus yeast bacterium
In YEPD fluid mediums activate 48 hours, after activation each strain again respectively in Walnut Milk amplification culture obtains three kinds of strains
Sub- liquid.
8. the preparation method of Walnut Milk lactacidase fermenting beverage according to claim 4, it is characterised in that：Send out in step b
Ferment temperature is 37-39 DEG C, and fermentation time is 10-12 hours；After-ripening temperature is 0-4 DEG C, and ripening time is 10-12 hours.
9. a kind of Walnut Milk lactacidase fermenting beverage, it is characterised in that：It is by the Walnut Milk lactic acid bacteria fermentation described in claim 2
The preparation method of beverage is obtained.
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| CN104886256B (en) * | 2015-06-16 | 2018-03-20 | 河北养元智汇饮品股份有限公司 | A kind of pure walnut acidified milk and preparation method thereof |
| CN108185002B (en) * | 2018-02-08 | 2021-06-15 | 云南农业大学 | Walnut balance protein freeze-dried yogurt and preparation method thereof |
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| CN100361588C (en) * | 2005-12-26 | 2008-01-16 | 陕西科技大学 | Method for preparing walnut sour milk |
| CN101077209B (en) * | 2006-05-22 | 2010-05-12 | 陕西天宝大豆食品技术研究所 | Walnut lactic acid bacteria beverage and preparing process thereof |
| CN103371387A (en) * | 2012-04-14 | 2013-10-30 | 于杰 | Manufacturing method of fermenting type walnut yangtao beverage |
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Effective date of registration: 20200722 Address after: 054300, Hebei, Lincheng Economic Development Zone, Xingtai Province on the north side of Green Ridge Road Patentee after: HEBEI LVLING KANGWEI FOOD Co.,Ltd. Address before: 050018 Shijiazhuang, Yu Yu Street, Hebei, No. 26 Patentee before: HEBEI University OF SCIENCE AND TECHNOLOGY |