CN104997110A - Fermented walnut drink and preparation method thereof - Google Patents
Fermented walnut drink and preparation method thereof Download PDFInfo
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- CN104997110A CN104997110A CN201510213677.8A CN201510213677A CN104997110A CN 104997110 A CN104997110 A CN 104997110A CN 201510213677 A CN201510213677 A CN 201510213677A CN 104997110 A CN104997110 A CN 104997110A
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Abstract
The invention relates to a fermented walnut drink and a preparation method thereof. The fermented walnut drink is fermented by adopting walnut, syrup or sugar-substitute and pure water as raw materials and selecting plant lactobacillus. The walnut drink prepared by the method has a unique flavor, smooth taste and rich nutrition, the content of amino acid which is necessary to human bodies in the fermented walnut drink can be remarkably increased, the content of total cholesterol (TC) and triglyceride (TG) in rat serum lipid can be reduced, and the health effect is remarkable.
Description
One, technical field
The present invention relates to a kind of vegetable protein beverage and preparation method thereof, be specifically related to a kind of preparation method of the walnut beverage that ferments.
Two, background technology
In recent years, lactobacillus-fermented vegetable protein beverage becomes heat subject.In existing walnut acidified milk preparation technology, the raw material of utilization is scarcely pure walnut, is mostly the compound material adopting Walnut Milk and cow's milk mixing.The object of the invention is to: the fermented beverage that a kind of pure walnut is provided, select vegetalitas lactobacillus-fermented walnut, improve stability and the digestibility of walnut beverage, give the local flavor that walnut beverage is more mellow, the enteron aisle health care of strengthening walnut beverage.Product special flavour of the present invention is unique, obvious health-care efficacy, smooth in taste, bitter taste without walnut original flavor.
Three, summary of the invention
The object of this invention is to provide lactacidase fermenting beverage of a kind of pure walnut and preparation method thereof.The walnut beverage unique flavor that this legal system is standby, smooth in taste, nutritious, obvious health-care efficacy.
The present invention is achieved by the following technical solutions.
A kind of fermentation walnut beverage, is characterized in that being prepared from by following material composition and ratio: walnut 3% ~ 15%, syrup or substitute sugar 0.01% ~ 20%, pure water 65% ~ 96.99%.Preferred proportion scope of the present invention is: walnut 5 ~ 10%, sugar, syrup or substitute sugar 0.02% ~ 15%, pure water 75% ~ 94.98%.
A kind of preparation method of the walnut beverage that ferments, it is characterized in that selection is fresh, without insect pest, rotten, that benevolence material is full walnut kernel is raw material without going rotten, the NaOH peeling with 5% ~ 10% is removed the peel with high pressure water washing and is fully rinsed well after taking away the puckery taste, after adding raw material by above component, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulps, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp is 85 ~ 110 DEG C, and sterilization time is 2 seconds ~ 10 minutes; After being cooled to 20 ~ 45 DEG C after sterilizing, by compound lactobacillus according to 10
3~ 10
9the ratio of cfu/ml is inoculated in the cooled Walnut Milk of sterilizing, and 25 ~ 45 DEG C ferment 6 ~ 48 hours, and pH value 3.0 ~ 5.0 terminates fermentation, add stabilizing agent, homogeneous, the walnut slurries after fermentation homogeneous are carried out temperature 90 ~ 132 DEG C, the high-temperature instantaneous sterilization of 2 seconds ~ 10 minutes time, aseptic canning; Or first canned sealing, then carry out temperature 85 ~ 121 DEG C, the sterilization of 5 ~ 40 minutes time, gets product.
Sugar of the present invention or syrup can be any one in white granulated sugar, glucose, maltitol, xylitol, antierythrite or oligoisomaltose, starch syrup, malt syrup, glucose syrup.
Substitute sugar of the present invention can be any one in Sucralose, Aspartame, stevioside, acesulfame potassium or honey element.
Lactic acid bacteria of the present invention can be one or more in Lactobacillus plantarum, lactobacillus fermenti, lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, Yue Shi lactobacillus, Lactobacillus rhamnosus, Lactobacillus helveticus, lactobacillus reuteri, lactobacillus paraceasi or Lactobacillus salivarius.
Stabilizing agent of the present invention is any one in carboxymethyl cellulose (CMC), sodium carboxymethylcellulose (CMCNa), xanthans, propylene glycol alginate.
Compared with prior art, the present invention has following beneficial effect:
(1) adopt vegetalitas lactobacillus-fermented walnut beverage, natural soft tart flavour can be produced, effectively remove the bitter taste in walnut;
(2) through lactobacillus-fermented, walnut beverage flavor substances content improves greatly, product special flavour and mouthfeel be improved significantly;
(3) in walnut beverage without the need to adding essence, pigment, anticorrisive agent etc. to the disadvantageous additive component of health.Meanwhile, by fermentation, the health-care efficacy of walnut beverage obtains obvious lifting;
(4) experiment shows, compare the walnut beverage that do not ferment, in the walnut beverage after fermentation, essential amino acid content significantly improves, and therefore the nutritive value of Walnut Milk is also improved.Specific experiment result is as follows:
Must amino acid whose change (mg/L) in fermentation walnut beverage
(5) experimental study shows, the walnut beverage after fermentation can reduce the content of T-CHOL in rat fat (TC) and triglycerides (TG), and concrete outcome is as follows:
Fermentation walnut beverage is on the impact of hyperlipidemia rats body weight
Fermentation walnut beverage is on the impact of hyperlipidemia rats blood lipid level TC, TG
This experimental result shows, hyperlipidemia model group rat body weight terminates equal compared with normal group from the 2nd thoughtful experiment significantly to be increased, and has statistical significance (P < 0.05); Compare with hyperlipidemia model group, fermentation walnut beverage group rat body weight significantly reduces.Compare with hyperlipidemia model group, fermentation walnut beverage group TC content at first 3 weeks and there was no significant difference, remarkable reduction from the 4th week.The TG content of hyperlipidemia model group is significantly higher than control group; Compare with hyperlipidemia model group, fermentation walnut beverage group TG content significantly reduces.Show that fermentation walnut beverage has the effect of the content reducing T-CHOL (TC) and triglycerides (TG) in High fat diet rats blood fat.
Four, detailed description of the invention
The present invention is further described below in conjunction with example:
Embodiment 1:
Raw material is taken: walnut 10%, glucose 10%, pure water 80% according to following proportioning.
Preparation method: select fresh, without insect pest, without going rotten, rotten, that benevolence material is full walnut kernel is raw material, after NaOH peeling with 5% is taken away the puckery taste, after fully rinsing well with high pressure water washing peeling, add pure water and 10% glucose of 80%, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulp breasts, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp be 105 DEG C 6 minutes; After being cooled to 35 DEG C after sterilizing, by compound lactobacillus (Lactobacillus plantarum, lactobacillus gasseri) according to 10
6the ratio of cfu/ml is inoculated in the cooled Walnut Milk of sterilizing, and 35 DEG C ferment 24 hours, and pH value 4.0 terminates fermentation, adds stabilizing agent CMC, then homogeneous, and sterilizing in 90 DEG C, 30 minutes is canned, gets product.
Embodiment 2:
Raw material is taken: walnut 8%, glucose syrup 9%, pure water 83% according to following proportioning.
Preparation method: select fresh, without insect pest, without going rotten, rotten, that benevolence material is full walnut kernel is raw material, after NaOH peeling with 10% is taken away the puckery taste, after fully rinsing well with high pressure water washing peeling, add pure water and 9% glucose syrup of 83%, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulps, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp be 108 DEG C 5 minutes; After being cooled to 37 DEG C after sterilizing, by compound lactobacillus (lactobacillus fermenti, Lactobacillus salivarius, Lactobacillus rhamnosus) according to 10
6the ratio of cfu/ml is inoculated in the cooled Walnut Milk of sterilizing, and 37 DEG C ferment 24 hours, and pH value 4.0 terminates fermentation, adds stabilizing agent xanthans, then homogeneous, and sterilizing in 102 DEG C, 25 minutes is canned, gets product.
Embodiment 3:
Raw material is taken: walnut 9%, white granulated sugar 10%, pure water 81% according to following proportioning.
Preparation method: select fresh, without insect pest, without going rotten, rotten, that benevolence material is full walnut kernel is raw material, after NaOH peeling with 10% is taken away the puckery taste, after fully rinsing well with high pressure water washing peeling, add pure water and 10% white granulated sugar of 81%, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulp breasts, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp be 105 DEG C 8 minutes; After being cooled to 37 DEG C after sterilizing, by compound lactobacillus (lactobacillus fermenti, Lactobacillus salivarius) according to 10
7the ratio of cfu/ml is inoculated in the cooled Walnut Milk of sterilizing, and 37 DEG C ferment 24 hours, and pH value 3.9 terminates fermentation, adds stabilizing agent CMC, then homogeneous, and 132 DEG C, 3 seconds high-temperature instantaneous sterilizations, aseptic canning, is finished product.
Embodiment 4:
Raw material is taken: walnut 5%, Aspartame 0.02%, pure water 94.98% according to following proportioning.
Preparation method: select fresh, without insect pest, without going rotten, rotten, that benevolence material is full walnut kernel is raw material, after NaOH peeling with 10% is taken away the puckery taste, after fully rinsing well with high pressure water washing peeling, add pure water 94.98% and 0.02% Aspartame, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulp breasts, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp be 85 DEG C 10 minutes; After being cooled to 42 DEG C after sterilizing, (lactobacillus paraceasi, streptococcus thermophilus, lactobacillus bulgaricus, Lactobacillus helveticus) is according to 10
8the ratio of cfu/mL is inoculated in the cooled Walnut Milk of sterilizing, and 42 DEG C ferment 8 hours, and pH value 3.9 terminates fermentation, adds stabilizing agent CMC, then homogeneous, and sterilization in 85 DEG C, 40 minutes is carried out in canned sealing, gets product.
Embodiment 5:
Raw material is taken: walnut 10%, Sucralose 0.02%, pure water 89.98% according to following proportioning.
Preparation method: select fresh, without insect pest, without going rotten, rotten, that benevolence material is full walnut kernel is raw material, after NaOH peeling with 10% is taken away the puckery taste, after fully rinsing well with high pressure water washing peeling, add 89.98% pure water and 0.02% Sucralose, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulp breasts, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp be 90 DEG C 7 minutes; After being cooled to 45 DEG C after sterilizing, by compound lactobacillus (lactobacillus fermenti, lactobacillus reuteri, lactobacillus bulgaricus, streptococcus thermophilus) according to 10
9the ratio of cfu/mL is inoculated in the cooled Walnut Milk of sterilizing, and 45 DEG C ferment 6 hours, and pH value 4.2 terminates fermentation, adds stabilizing agent propylene glycol alginate, then homogeneous, and sterilization in 121 DEG C, 5 minutes is carried out in canned sealing, gets product.
Claims (7)
1. ferment a walnut beverage, it is characterized in that being prepared from by following material composition and ratio: walnut 3% ~ 15%, syrup or substitute sugar 0.01% ~ 20%, pure water 65% ~ 96.99%.
2. a kind of fermentation walnut beverage as claimed in claim 1, its raw material and ratio are: walnut 5 ~ 10%, sugar, syrup or substitute sugar 0.02% ~ 15%, pure water 75% ~ 94.98%.
3. the preparation method of a kind of walnut beverage that ferments as claimed in claim 1 or 2, it is characterized in that selection is fresh, without insect pest, rotten, that benevolence material is full walnut kernel is raw material without going rotten, after NaOH peeling with 5% ~ 10% is taken away the puckery taste, fully rinse well with high pressure water washing peeling, after adding raw material by above component, defibrination, through corase grind, fine grinding 2 ~ 3 obtained walnut pulps, by 120 object filtered through gauze after fine grinding, obtained walnut slurries, sterilizing, sterilising temp is 85 ~ 110 DEG C, and sterilization time is 2 seconds ~ 10 minutes; After being cooled to 20 ~ 45 DEG C after sterilizing, by compound lactobacillus according to 10
3~ 10
9the ratio of cfu/ml is inoculated in the cooled Walnut Milk of sterilizing, and 25 ~ 45 DEG C ferment 6 ~ 48 hours, and pH value 3.0 ~ 5.0 terminates fermentation, add stabilizing agent, homogeneous, the walnut slurries after fermentation homogeneous are carried out temperature 90 ~ 132 DEG C, the high-temperature instantaneous sterilization of 2 seconds ~ 10 minutes time, aseptic canning; Or first canned sealing, then carry out temperature 85 ~ 121 DEG C, the sterilization of 5 ~ 40 minutes time, gets product.
4. a kind of fermentation walnut beverage as claimed in claim 1 or 2, is characterized in that described sugar or syrup are any one in white granulated sugar, glucose, maltitol, xylitol, antierythrite or oligoisomaltose, starch syrup, malt syrup, glucose syrup.
5. a kind of fermentation walnut beverage as claimed in claim 1 or 2, is characterized in that described substitute sugar is any one in Sucralose, Aspartame, stevioside, acesulfame potassium or honey element.
6. the preparation method of a kind of walnut beverage that ferments as claimed in claim 3, is characterized in that described lactic acid bacteria is one or more in Lactobacillus plantarum, lactobacillus fermenti, lactobacillus gasseri, streptococcus thermophilus, lactobacillus bulgaricus, Yue Shi lactobacillus, Lactobacillus rhamnosus, Lactobacillus helveticus, lactobacillus reuteri, lactobacillus paraceasi or Lactobacillus salivarius.
7. the preparation method of a kind of walnut beverage that ferments as claimed in claim 3, is characterized in that described stabilizing agent is any one in carboxymethyl cellulose (CMC), sodium carboxymethylcellulose (CMCNa), xanthans, propylene glycol alginate.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105287850A (en) * | 2015-11-02 | 2016-02-03 | 广西金臣科技有限公司 | Walnut enzyme nutrient solution and preparation method thereof |
| 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 |
| CN105982126A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Fermented beverage with hair blacking function and method for preparing fermented beverage |
| CN109287760A (en) * | 2018-08-27 | 2019-02-01 | 南昌大学 | A kind of lactobacillus acidophilus fermentation walnut beverage and preparation method |
| CN109497146A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of walnut normal-temperature yoghourt and preparation method thereof |
| CN111296580A (en) * | 2019-03-21 | 2020-06-19 | 农夫山泉股份有限公司 | Pure vegetable protein fermented milk and preparation method thereof |
| CN113115825A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Mixed nut fermented milk beverage and preparation method thereof |
Citations (1)
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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 |
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2015
- 2015-04-30 CN CN201510213677.8A patent/CN104997110A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
Non-Patent Citations (1)
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| 敬思群，等: "乳酸菌发酵核桃乳工艺及物性学研究", 《中国乳业》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105287850A (en) * | 2015-11-02 | 2016-02-03 | 广西金臣科技有限公司 | Walnut enzyme nutrient solution and preparation method thereof |
| CN105982126A (en) * | 2015-12-20 | 2016-10-05 | 山东建筑大学 | Fermented beverage with hair blacking function and method for preparing fermented 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 |
| CN109287760A (en) * | 2018-08-27 | 2019-02-01 | 南昌大学 | A kind of lactobacillus acidophilus fermentation walnut beverage and preparation method |
| CN109287760B (en) * | 2018-08-27 | 2021-12-14 | 南昌大学 | Lactobacillus acidophilus fermented walnut beverage and preparation method thereof |
| CN109497146A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of walnut normal-temperature yoghourt and preparation method thereof |
| CN111296580A (en) * | 2019-03-21 | 2020-06-19 | 农夫山泉股份有限公司 | Pure vegetable protein fermented milk and preparation method thereof |
| CN113115825A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Mixed nut fermented milk beverage and preparation method thereof |
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