CN106561822A - Fermented yoghourt-flavored walnut juice supplementing nutrients - Google Patents
Fermented yoghourt-flavored walnut juice supplementing nutrients Download PDFInfo
- Publication number
- CN106561822A CN106561822A CN201610927860.9A CN201610927860A CN106561822A CN 106561822 A CN106561822 A CN 106561822A CN 201610927860 A CN201610927860 A CN 201610927860A CN 106561822 A CN106561822 A CN 106561822A
- Authority
- CN
- China
- Prior art keywords
- walnut
- parts
- juice
- water
- standby
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT 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; MAKING OR TREATMENT 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
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Fermented yoghourt-flavored walnut juice supplementing nutrients is provided. The walnut juice is prepared from, by weight, 90-100 parts of walnut kernels, 0.7-0.8 part of pectase, 0.2-0.3 part of cellulase, 1.45-1.55 parts of alkali protease, 1-1.1 parts of citrus essence oil, 120-130 parts of fresh milk, 15-20 parts of cane sugar, 4-5 parts of streptococcus thermophilus, 4-5 parts of lactobacillus delbrueckii subsp. bulgaricus, 80-90 parts of fresh niblets, 35-40 parts of mulberry, 0.2-0.3 part of folic acid, 5-6 parts of ginseng, 6-7 parts of dried orange peel, and the like. Walnut polypeptides prepared by the process is added so that the walnut juice is good in flavor and stability, has good antioxidant and anti-fatigue healthcare functions, and can improve human body immune functions and absorption functions. The walnut polypeptides and fermented yoghurt are adopted as main raw materials to prepare a dairy product. The citrus essence oil is added into the fermented yoghurt as a natural flavouring agent to enhance fruit flavor and healthcare functions of the fermented yoghurt.
Description
Technical field
The present invention relates to a kind of fermented yoghourt taste Walnut juice of extra-nutrition, more particularly to a kind of fermented yoghourt taste of extra-nutrition
Walnut juice and preparation method thereof.
Background technology
Semen Juglandiss are described as " Solanum muricatum " in China, and it is rich in lecithin and various essential amino acids, are a kind of high-quality
Vegetable protein, but its mouthfeel is general, generally with bitterness, 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 Semen Juglandiss, and with good mouthfeel, it is necessary to carry out pretreatment to Semen Juglandiss, by core
Polypeptide is obtained after Fructus Persicae process, is combined with Yoghourt, Yoghourt is in good taste, is loved by the people, therefore Semen Juglandiss are added, fragrance and mouth
Sense can be improved, not only nutrition but also delicious.Present walnut sour milk is prepared from Semen Juglandiss and milk fermentation, big portion
Point Semen Juglandiss are made into Walnut juice, with milk mixed fermentation, the astringent taste of wherein Semen Juglandiss 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 Semen Juglandiss pretreatment, is then added to Yoghourt
In, with Citrus essential oil and milk mixed fermentation, full of Citrus 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 a kind of fermented yoghourt taste Walnut juice of extra-nutrition.
The present invention is achieved by the following technical solutions：
A kind of fermented yoghourt taste Walnut juice of extra-nutrition, is made up of following raw material：Semen Juglandis 90-100, pectase
0.7-0.8, cellulase 0.2-0.3, alkaline protease 1.45-1.55, Citrus essential oil 1-1.1, fresh milk 120-130, sucrose 15-
20th, streptococcus thermophiluss 4-5, Lactobacillus bulgaricus 4-5, fresh kernel corn 80-90, Fructus Mori 35-40, Folic Acid 0.2-0.3, Radix Ginseng 5-
6th, Pericarpium Citri Reticulatae 6-7, Fructus Hordei Germinatus 4-5, Rhizoma Dioscoreae 5-6, Radix Panacis Quinquefolii 4-5, Fructus metaplexis 2-3, white sugar 60-65, appropriate amount of water.
A kind of preparation method of the fermented yoghourt taste Walnut juice of extra-nutrition, including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating in water bath, temperature control exists
56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Will remove Semen Juglandiss clothing Semen Juglandis cleaning after carry out vacuum lyophilization, after cold pressing 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 heated and stirred, soften 10-15 under the conditions of 55 DEG C
Minute, then defibrination process are carried out, and walnut protein stock solution 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, alkaline protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C
55-60 minutes, walnut polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential 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 quintessence oil fermentation milk standby；
（5）Fresh kernel corn is cleaned, in being placed in steamer, appropriate water is poured into, heating is stewing to steam, and obtains cooked maize grain, measures with 2-3 times
Pure water mixing defibrination, after defibrination filter, obtain corn juice standby；
（6）Fructus Mori are cleaned, is placed in pulper after draining the water and is blended, it is standby；
（7）The water heating extraction that Radix Ginseng, Pericarpium Citri Reticulatae, Fructus Hordei Germinatus, Rhizoma Dioscoreae, Radix Panacis Quinquefolii, Fructus metaplexis are measured with 5-10 times, filters, and obtains Chinese medicine
Extracting solution is standby；
（8）Walnut polypeptide solution, quintessence oil fermentation milk, corn juice, mulberry fruit, Chinese medicine extraction liquid, white sugar are merged, is fully stirred
Mix, fill 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 antioxidation, the health-care effect of resisting fatigue, and immune function of human body and absorption function can be improved, it is with fermented yoghourt
Main material makes milk product, and Citrus essential oil is added in fermented yoghourt as natural flavours, strengthens fruity and the health care of fermentation milk
Effect, the Citrus essential oil concentration of present invention addition will not have a negative impact through strict control selections to lactate fermentation, and
The abnormal smells from the patient and mouthfeel of Yoghourt taste Walnut juice can be obviously improved, in order that Yoghourt taste Walnut juice has more preferable color and luster and mouthfeel, be added
Plus Semen Maydiss natural juice, to arrange in pairs or groups with the darkviolet of Fructus Mori in faint yellow with Semen Maydiss giving off a strong fragrance, and Yoghourt, color and luster is good-looking, and nutrition is rich
Richness, with the collocation of the extract such as Radix Ginseng, Pericarpium Citri Reticulatae, Fructus Hordei Germinatus, Rhizoma Dioscoreae, can supplement the nutrients, aid digestion, promote the absorption of nutrition.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
The fermented yoghourt taste Walnut juice of a kind of extra-nutrition, by following weight portion（Kg）Raw material is made：Semen Juglandis 90, pectase
0.7th, cellulase 0.2, alkaline protease 1.45, Citrus essential oil 1, fresh milk 120, sucrose 15, streptococcus thermophiluss 4, Bulgaria
It is lactobacilluss 4, fresh kernel corn 80, Fructus Mori 35, Folic Acid 0.2, Radix Ginseng 5, Pericarpium Citri Reticulatae 6, Fructus Hordei Germinatus 4, Rhizoma Dioscoreae 5, Radix Panacis Quinquefolii 4, Fructus metaplexis 2, white
Saccharum Sinensis Roxb. 60, appropriate amount of water.
A kind of preparation method of the fermented yoghourt taste Walnut juice of extra-nutrition, including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2 times of quality, cellulase mix, heating in water bath, and temperature control is 56
DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Will remove Semen Juglandiss clothing Semen Juglandis cleaning after carry out vacuum lyophilization, after cold pressing 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 heated and stirred, soften 10 minutes under the conditions of 55 DEG C, then enter
Row defibrination process, obtain walnut protein stock solution, carry out screenings separation, at 65 DEG C, homogenization are carried out under 30Mpa, obtain thin Semen Juglandiss
Protein liquid；
（3）Thin walnut protein liquid is placed in container, alkaline protease is added, it is 7.2 to adjust pH, and under the conditions of 60 DEG C 55 are digested
Minute, walnut polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential 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 quintessence oil fermentation milk standby；
（5）Fresh kernel corn is cleaned, in being placed in steamer, appropriate water is poured into, heating is stewing to steam, and obtains cooked maize grain, measures with 2-3 times
Pure water mixing defibrination, after defibrination filter, obtain corn juice standby；
（6）Fructus Mori are cleaned, is placed in pulper after draining the water and is blended, it is standby；
（7）By Radix Ginseng, Pericarpium Citri Reticulatae, Fructus Hordei Germinatus, Rhizoma Dioscoreae, Radix Panacis Quinquefolii, the Fructus metaplexis water heating extraction of 5 times of amounts, filter, obtain Chinese medicine extraction
Liquid is standby；
（8）Walnut polypeptide solution, quintessence oil fermentation milk, corn juice, mulberry fruit, Chinese medicine extraction liquid, white sugar are merged, is fully stirred
Mix, fill after mixing.
Claims (2)
1. the fermented yoghourt taste Walnut juice of a kind of extra-nutrition, it is characterised in that be made up of following raw material：Semen Juglandis
90-100, pectase 0.7-0.8, cellulase 0.2-0.3, alkaline protease 1.45-1.55, Citrus essential oil 1-1.1, fresh milk
120-130, sucrose 15-20, streptococcus thermophiluss 4-5, Lactobacillus bulgaricus 4-5, fresh kernel corn 80-90, Fructus Mori 35-40, leaf
Sour 0.2-0.3, Radix Ginseng 5-6, Pericarpium Citri Reticulatae 6-7, Fructus Hordei Germinatus 4-5, Rhizoma Dioscoreae 5-6, Radix Panacis Quinquefolii 4-5, Fructus metaplexis 2-3, white sugar 60-65, water
In right amount.
2. a kind of preparation method of the fermented yoghourt taste Walnut juice of the extra-nutrition as described in claims 1, its feature exists
In, including following technique：
（1）Semen Juglandis are cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, and heating in water bath, temperature control exists
56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, the Semen Juglandis of Semen Juglandiss clothing must be removed；
（2）Will remove Semen Juglandiss clothing Semen Juglandis cleaning after carry out vacuum lyophilization, after cold pressing 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 heated and stirred, soften 10-15 under the conditions of 55 DEG C
Minute, then defibrination process are carried out, and walnut protein stock solution 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, alkaline protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C
55-60 minutes, walnut polypeptide solution is obtained, then enzyme denaturing 10min is standby under the conditions of 90 DEG C；
（4）Fresh milk, sucrose, streptococcus thermophiluss, Lactobacillus bulgaricus, Citrus essential 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 quintessence oil fermentation milk standby；
（5）Fresh kernel corn is cleaned, in being placed in steamer, appropriate water is poured into, heating is stewing to steam, and obtains cooked maize grain, measures with 2-3 times
Pure water mixing defibrination, after defibrination filter, obtain corn juice standby；
（6）Fructus Mori are cleaned, is placed in pulper after draining the water and is blended, it is standby；
（7）The water heating extraction that Radix Ginseng, Pericarpium Citri Reticulatae, Fructus Hordei Germinatus, Rhizoma Dioscoreae, Radix Panacis Quinquefolii, Fructus metaplexis are measured with 5-10 times, filters, and obtains Chinese medicine
Extracting solution is standby；
（8）Walnut polypeptide solution, quintessence oil fermentation milk, corn juice, mulberry fruit, Chinese medicine extraction liquid, white sugar are merged, is fully stirred
Mix, fill after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927860.9A CN106561822A (en) | 2016-10-31 | 2016-10-31 | Fermented yoghourt-flavored walnut juice supplementing nutrients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927860.9A CN106561822A (en) | 2016-10-31 | 2016-10-31 | Fermented yoghourt-flavored walnut juice supplementing nutrients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106561822A true CN106561822A (en) | 2017-04-19 |
Family
ID=58534491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610927860.9A Withdrawn CN106561822A (en) | 2016-10-31 | 2016-10-31 | Fermented yoghourt-flavored walnut juice supplementing nutrients |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106561822A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN107372840A (en) * | 2017-06-27 | 2017-11-24 | 迪庆香格里拉舒达有机食品有限公司 | Moringa walnut milk and preparation method thereof |
| CN108185002A (en) * | 2018-02-08 | 2018-06-22 | 云南省高原特色农业产业研究院 | A kind of walnut balance albumen frozen dried sour milk and preparation method thereof |
| CN115176846A (en) * | 2022-06-24 | 2022-10-14 | 黑龙江冰泉多多保健食品有限责任公司 | Nutrition-balanced plant milk product capable of improving taste and preparation method thereof |
-
2016
- 2016-10-31 CN CN201610927860.9A patent/CN106561822A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372840A (en) * | 2017-06-27 | 2017-11-24 | 迪庆香格里拉舒达有机食品有限公司 | Moringa walnut milk and preparation method thereof |
| CN107236647A (en) * | 2017-08-08 | 2017-10-10 | 合肥润雨农业科技有限公司 | A kind of preparation method of local flavor cherry wine |
| CN108185002A (en) * | 2018-02-08 | 2018-06-22 | 云南省高原特色农业产业研究院 | A kind of walnut balance albumen frozen dried sour milk and preparation method thereof |
| CN115176846A (en) * | 2022-06-24 | 2022-10-14 | 黑龙江冰泉多多保健食品有限责任公司 | Nutrition-balanced plant milk product capable of improving taste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106561822A (en) | Fermented yoghourt-flavored walnut juice supplementing nutrients | |
| CN104651205A (en) | Red date raw juice health-care fruit tea vinegar | |
| CN104397190A (en) | Instant organic yogurt tea and preparation method thereof | |
| CN104012651B (en) | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber | |
| CN105994624A (en) | Coffee flavoured kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof | |
| CN106561812A (en) | Beautifying and health preserving fermentation yogurt walnut juice | |
| CN106035657A (en) | Stomach tonifying and salivation promoting purple sweet potato fermented yogurt and preparation method thereof | |
| CN106260232A (en) | A kind of clearing away lung-heat and moistening for dryness Flos Rosae Rugosae quintessence oil scented tea | |
| CN106538684A (en) | A kind of green fruit juice of flavor fermentation Yoghourt | |
| CN106107750A (en) | A kind of Resina persicae lactic acid fruit jelly | |
| CN105876032A (en) | Teabag with grifola frondosa and barley and method for preparing teabag | |
| CN105558644A (en) | Dateplum persimmon and pomegranate rind composite health beverage and preparation method thereof | |
| CN109588708A (en) | A kind of bastardtoadflaxlike swallowwort herb and fruit fermentation liquid and preparation method thereof and beverage | |
| CN105994633A (en) | Liver-nourishing stomach-invigorating purple sweet potato fermented yoghourt and preparation method thereof | |
| CN106561815A (en) | Fermented yoghurt pecan juice for lowering blood pressure | |
| CN106561814A (en) | Fermented-yogurt walnut juice for enhancing physical functions | |
| CN106070466A (en) | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake | |
| CN106561816A (en) | Walnut juice with fermented yoghurt flavor and for soothing nerves and reinforcing kidney | |
| CN106561809A (en) | Heat-clearing and body-fluid-increasing fermented sour-milk walnut-kernel juice | |
| CN106561818A (en) | Qi and blood regulating fermentation yogurt pecan juice | |
| CN106561813A (en) | Fermented yoghurt walnut juice for relaxing muscles and stimulating blood circulation | |
| CN106172653A (en) | A kind of Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake rich in anthocyanidin | |
| CN105918469A (en) | Compound cordyceps sinensis liquid and selenium-rich rice milk slices | |
| CN106561819A (en) | Antiviral fermented yoghourt pecan juice | |
| CN106561810A (en) | Fermented-yogurt pecan juice for improving sub-health |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |
|
| WW01 | Invention patent application withdrawn after publication |