CN106561816A - Walnut juice with fermented yoghurt flavor and for soothing nerves and reinforcing kidney - Google Patents

Walnut juice with fermented yoghurt flavor and for soothing nerves and reinforcing kidney Download PDF

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Publication number
CN106561816A
CN106561816A CN201610928085.9A CN201610928085A CN106561816A CN 106561816 A CN106561816 A CN 106561816A CN 201610928085 A CN201610928085 A CN 201610928085A CN 106561816 A CN106561816 A CN 106561816A
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walnut
parts
water
standby
soya bean
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CN201610928085.9A
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Chinese (zh)
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李业清
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    • 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; PREPARATION 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
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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; PREPARATION 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
    • 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; PREPARATION 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy 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
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention provides walnut juice with fermented yoghurt flavor and for soothing nerves and reinforcing the kidney. The walnut juice is prepared from the following raw materials of, by weight, 90-100 parts of semen juglandis, 0.7-0.8 part of pectinase, 0.2-0.3 part of cellulase, 1.45-1.55 parts of alkaline protease, 1-1.1 parts of citrus essential oil, 120-130 parts of fresh milk, 15-20 parts of saccharose, 4-5 parts of streptococcus thermophilus, 4-5 parts of lactobacillus bulgaricus, 35-40 parts of black soya beans, 7-8 parts of semen nelumbinis, 35-40 parts of black rice, 40-45 parts of white vinegar, 35-40 parts of brown sugar, 5-6 parts of radix bupleuri, 5-6 parts of radix rehmanniae praeparata and the like. Walnut polypeptide prepared by the technology provided by the invention is added, and the walnut juice is good in taste and stability and has quite good health care effects of resisting oxidation and fatigue; and the walnut polypeptide and fermented yoghurt serve as main materials to make a diary product, the citrus essential oil is added to the fermented yoghurt to be served as a natural flavouring agent, and the fruit flavor and the health care function of the fermented milk are enhanced.

Description

One kind is calmed the nerves the fermented yoghourt taste Walnut juice that reinforces the kidney
Technical field
The fermented yoghourt taste Walnut juice that reinforces the kidney the present invention relates to one kind is calmed the nerves, more particularly to one kind calms the nerves the fermented yoghourt taste that reinforces the kidney Walnut juice and preparation method thereof.
Background technology
Walnut is described as " Longevity " in China, and it is rich in lecithin and various essential amino acids, is a kind of high-quality Vegetable protein, but its mouthfeel is general, generally with bitter taste, is added to mouthfeel in food as raw material and also is difficult to be changed Become, in order to make full use of the nutritive value of walnut, and with good mouthfeel, it is necessary to walnut is pre-processed, by core Peach obtains polypeptide after processing, and is combined with Yoghourt, and Yoghourt is in good taste, is loved by the people, therefore walnut is added, fragrance and mouth Sense can be improved, not only nutrition but also delicious.Present walnut sour milk is prepared from walnut and milk fermentation, big portion Point walnut is made into Walnut juice, with milk mixed fermentation, the astringent taste of wherein walnut is not removed, also do not have special color and Mouthfeel, in order that walnut sour milk has more preferable mouthfeel and different colors, adopts and pre-processes walnut, is then added to Yoghourt In, with tangerine oil and milk mixed fermentation, full of oranges and tangerines delicate fragrance, while being carried out to Yoghourt using the natural colour of coloured food Color matching, it is to avoid edible artificial color, can make Yoghourt up to the color for having more preferable fragrance and Geng Mei.
The content of the invention
Instant invention overcomes prior art is not enough, there is provided one kind is calmed the nerves the fermented yoghourt taste Walnut juice that reinforces the kidney.
The present invention is achieved by the following technical solutions：
One kind is calmed the nerves the fermented yoghourt taste Walnut juice that reinforces the kidney, and is made up of following raw material：Walnut kernel 90-100, pectase 0.7- 0.8th, cellulase 0.2-0.3, alkali protease 1.45-1.55, tangerine oil 1-1.1, fresh milk 120-130, sucrose 15-20, Streptococcus thermophilus 4-5, lactobacillus bulgaricus 4-5, black soya bean 35-40, lotus seeds 7-8, black rice 35-40, light-coloured vinegar 40-45, brown sugar 35- 40th, radix bupleuri 5-6, cultivated land 5-6, dried immature fruit of citron orange 4-5, hawthorn 6-7, cortex albiziae 5-6, barrenwort 4-5, white granulated sugar 50-60, appropriate amount of water.
A kind of preparation method of fermented yoghourt taste Walnut juice, including following technique of reinforcing the kidney of calming the nerves：
（1）Walnut kernel is cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating water bath, temperature control exists 56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the walnut kernel of walnut clothing must be removed；
（2）Will remove walnut clothing walnut kernel cleaning after carry out vacuum freeze drying, after cold press walnut dregs, crushed after being dried, 80-100 mesh sieves are crossed, Walnut protein powder is obtained, is mixed with the water that 6-7 times is measured, and heating stirring, soften 10-15 under the conditions of 55 DEG C Minute, then defibrination process are carried out, and walnut protein stoste is obtained, screenings separation is carried out, at 65 DEG C, homogenization is carried out under 30Mpa, Obtain thin walnut protein liquid；
（3）Thin walnut protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C 55-60 minutes, obtain walnut polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Black soya bean, lotus seeds are cleaned, is placed in baking box after draining the water and is baked, taken out, in being placed in pot, poured light-coloured vinegar, brown sugar into, fit The water of amount, heating is simmered, and treats that black soya bean, lotus seeds are well-done, takes out black soya bean, lotus seeds standby；
（6）Black rice is cleaned, with clear water 4-5 hours are soaked, take out black rice, in being placed in pot, add appropriate water, heating to be cooked into Congee, then fully mash, filtered with 1 layer of gauze tumbling, obtain black rice sauce standby；
（7）Radix bupleuri, cultivated land, the dried immature fruit of citron orange, hawthorn, cortex albiziae, barrenwort heating extractions with the 5-10 times of water measured, is filtered, obtain Chinese medicine Extract is standby；
（8）Walnut polypeptide solution, essential oil acidified milk, black soya bean, lotus seeds, black rice sauce, Chinese medicine extract, white granulated sugar are merged, fully Stirring, it is filling after mixing.
Compared with prior art, it is an advantage of the invention that：
The Yoghourt taste Walnut juice of the present invention, adds walnut polypeptide prepared by present invention process, and its taste is good, and good stability has Good anti-oxidant, antifatigue health-care effect, and immune function of human body and absorption function can be improved, it is with fermented yoghourt Main material makes dairy produce, and tangerine oil is added in fermented yoghourt as natural flavours, strengthens fruity and the health care of acidified milk Effect, the tangerine oil concentration of present invention addition will not have a negative impact through strict control selections to lactic fermentation, and Nutrition, fragrance and the mouthfeel of acidified milk can be obviously improved, add black rice sauce, Yoghourt of the present invention be made in light atropurpureus, with crowd It is different and rich in flavonoid active material and anthocyanidin, there is good auxiliary curative effect to kidney deficiency and taste void, add special whole grain Black soya bean lotus seeds, preserve nutrition, and mouthfeel is very well, with the Chinese medical extract collocation such as radix bupleuri, cultivated land, the dried immature fruit of citron orange, hawthorn, make the present invention Walnut juice reach a kind of mental-tranquilization, protect the health-care efficacy that reinforces the kidney of essence, body energy can be strengthened.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
One kind is calmed the nerves the fermented yoghourt taste Walnut juice that reinforces the kidney, by following weight portion（Kg）Raw material is made：Walnut kernel 90, pectase 0.7, Cellulase 0.2, alkali protease 1.45, tangerine oil 1, fresh milk 120, sucrose 15, streptococcus thermophilus 4, bulgarian milk bar Bacterium 4, black soya bean 35, lotus seeds 7, black rice 35, light-coloured vinegar 40, brown sugar 35, radix bupleuri 5, cultivated land 5, the dried immature fruit of citron orange 4, hawthorn 6, cortex albiziae 5, barrenwort 4th, white granulated sugar 50, appropriate amount of water.
A kind of preparation method of fermented yoghourt taste Walnut juice, including following technique of reinforcing the kidney of calming the nerves：
（1）Walnut kernel is cleaned, water, pectase with 2 times of quality, cellulase mix, heating water bath, and temperature control is 56 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the walnut kernel of walnut clothing must be removed；
（2）Will remove walnut clothing walnut kernel cleaning after carry out vacuum freeze drying, after cold press walnut dregs, crushed after being dried, 80 mesh sieves are crossed, Walnut protein powder is obtained, is mixed with the water of 6 times of amounts, and heating stirring, soften 10 minutes under the conditions of 55 DEG C, then enter Row defibrination process, obtain walnut protein stoste, carry out screenings separation, at 65 DEG C, homogenization are carried out under 30Mpa, obtain thin walnut Protein liquid；
（3）Thin walnut protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, and under the conditions of 60 DEG C 55 are digested Minute, obtain walnut polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Black soya bean, lotus seeds are cleaned, is placed in baking box after draining the water and is baked, taken out, in being placed in pot, poured light-coloured vinegar, brown sugar into, fit The water of amount, heating is simmered, and treats that black soya bean, lotus seeds are well-done, takes out black soya bean, lotus seeds standby；
（6）Black rice is cleaned, is soaked 4 hours with clear water, take out black rice, in being placed in pot, add appropriate water, heating to be cooked into congee, Fully mash again, filtered with 1 layer of gauze tumbling, obtain black rice sauce standby；
（7）Radix bupleuri, cultivated land, the dried immature fruit of citron orange, hawthorn, cortex albiziae, the barrenwort water of 5 times of amounts heating extractions, is filtered, obtain traditional Chinese medicine extraction Liquid is standby；
（8）Walnut polypeptide solution, essential oil acidified milk, black soya bean, lotus seeds, black rice sauce, Chinese medicine extract, white granulated sugar are merged, fully Stirring, it is filling after mixing.

Claims (2)

1. one kind is calmed the nerves the fermented yoghourt taste Walnut juice that reinforces the kidney, it is characterised in that be made up of following raw material：Walnut kernel 90- 100th, pectase 0.7-0.8, cellulase 0.2-0.3, alkali protease 1.45-1.55, tangerine oil 1-1.1, fresh milk 120- 130th, sucrose 15-20, streptococcus thermophilus 4-5, lactobacillus bulgaricus 4-5, black soya bean 35-40, lotus seeds 7-8, black rice 35-40, white Vinegar 40-45, brown sugar 35-40, radix bupleuri 5-6, cultivated land 5-6, dried immature fruit of citron orange 4-5, hawthorn 6-7, cortex albiziae 5-6, barrenwort 4-5, white granulated sugar 50-60, appropriate amount of water.
2. a kind of preparation method of fermented yoghourt taste Walnut juice of reinforcing the kidney of calming the nerves as claimed in claim 1, it is characterised in that include Following technique：
（1）Walnut kernel is cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating water bath, temperature control exists 56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the walnut kernel of walnut clothing must be removed；
（2）Will remove walnut clothing walnut kernel cleaning after carry out vacuum freeze drying, after cold press walnut dregs, crushed after being dried, 80-100 mesh sieves are crossed, Walnut protein powder is obtained, is mixed with the water that 6-7 times is measured, and heating stirring, soften 10-15 under the conditions of 55 DEG C Minute, then defibrination process are carried out, and walnut protein stoste is obtained, screenings separation is carried out, at 65 DEG C, homogenization is carried out under 30Mpa, Obtain thin walnut protein liquid；
（3）Thin walnut protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C 55-60 minutes, obtain walnut polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Black soya bean, lotus seeds are cleaned, is placed in baking box after draining the water and is baked, taken out, in being placed in pot, poured light-coloured vinegar, brown sugar into, fit The water of amount, heating is simmered, and treats that black soya bean, lotus seeds are well-done, takes out black soya bean, lotus seeds standby；
（6）Black rice is cleaned, with clear water 4-5 hours are soaked, take out black rice, in being placed in pot, add appropriate water, heating to be cooked into Congee, then fully mash, filtered with 1 layer of gauze tumbling, obtain black rice sauce standby；
（7）Radix bupleuri, cultivated land, the dried immature fruit of citron orange, hawthorn, cortex albiziae, barrenwort heating extractions with the 5-10 times of water measured, is filtered, obtain Chinese medicine Extract is standby；
（8）Walnut polypeptide solution, essential oil acidified milk, black soya bean, lotus seeds, black rice sauce, Chinese medicine extract, white granulated sugar are merged, fully Stirring, it is filling after mixing.
CN201610928085.9A 2016-10-31 2016-10-31 Walnut juice with fermented yoghurt flavor and for soothing nerves and reinforcing kidney Withdrawn CN106561816A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713594A (en) * 2018-05-10 2018-10-30 南京财经大学 A kind of walnut bean yoghourt and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108713594A (en) * 2018-05-10 2018-10-30 南京财经大学 A kind of walnut bean yoghourt and preparation method thereof

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Application publication date: 20170419