CN106720322A - A kind of preparation method of walnut sour milk - Google Patents
A kind of preparation method of walnut sour milk Download PDFInfo
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- CN106720322A CN106720322A CN201611043496.6A CN201611043496A CN106720322A CN 106720322 A CN106720322 A CN 106720322A CN 201611043496 A CN201611043496 A CN 201611043496A CN 106720322 A CN106720322 A CN 106720322A
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- walnut
- preparation
- broken
- milk
- sour milk
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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; MAKING 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
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- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of preparation method of Yoghourt, more particularly to a kind of preparation method of walnut sour milk.A kind of preparation method of walnut sour milk, it is characterised in that comprise the following steps：Walnut, from granulated sugar, plain chocolate, skimmed milk power, pectin, lactobacillus bulgaricus, streptococcus thermophilus, volume ratio is 1：1；By the walnut chopped cooked entrails of sheep of select, the broken cooking machine of bulk walnut is hinged into tiny walnut repeatedly broken, crosses 60 mesh sieves, take part in small, broken bits stand-by；A kind of preparation method of walnut sour milk of the present invention, the medical value and nutritional ingredient of walnut and Yoghourt are integrated, and unique flavor is good in taste, is of high nutritive value.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, more particularly to a kind of preparation method of walnut sour milk.
Background technology
Walnut, also known as English walnut, walnut.Walnut kernel contains rich in protein, fat, minerals and vitamins, can prevent
Cell senescence, the special vitamin ingredients for containing not only not elevated cholesterol, moreover it is possible to reduce absorption of the enteron aisle to cholesterol, can have
Effect prevents and treats the diseases such as artery sclerosis, hypertension.The materials such as the linolenic acid and calcium, phosphorus, the iron that contain in walnut kernel have profit flesh grow flesh,
Black beard and hair, preventing and treating hair become the function that bletilla comes off.In addition, the trace element or the weight of Chinese patent drug for containing in walnut kernel
Want auxiliary material, have it is pleasant enrich blood, the function such as relieving cough and reducing sputum, moistening lung kidney tonifying.The acid of life prolonging food is collectively referenced as by worldwide nutrition scholar
Milk is also deep with its comprehensive nutrition, remarkable health-care efficacy to be liked by consumer, and yoghurt is except reservation milk whole nutrition
Outside composition, digestion and absorption of the human body to lactoprotein are also helped, and stimulating gastrointestinal is wriggled, and improves human body to mineral matter
And the absorption of trace element.Additionally, Yoghourt improves to gut flora, prevent intestines problem, increasing immunity etc. has important work
With.
The content of the invention
The present invention proposes a kind of walnut sour milk.
A kind of preparation method of walnut sour milk, comprises the following steps：
（1）Take walnut, from granulated sugar, plain chocolate, skimmed milk power, pectin, lactobacillus bulgaricus, streptococcus thermophilus, volume ratio is
1：1；
（2）By the walnut chopped cooked entrails of sheep of select, the broken cooking machine of bulk walnut is hinged into tiny walnut repeatedly broken, crosses 60 mesh sieves, taken
Part in small, broken bits is stand-by；
（3）With skimmed milk powder culture medium, by streptococcus thermophilus and lactobacillus bulgaricus 1:1 mixed bacteria dry powder activating is to work
Make leavening；
（4）By fresh milk after 3 layers of filtered through gauze through 50-100 DEG C, 8min it is sterilized, be cooled to 45 DEG C after sterilization, it is stand-by；
（5）Fresh cow milk, white granulated sugar and stabilizer are mixed and is placed in high pressure homogenizer, the homogenization under 10MPa pressure makes original
Material is sufficiently stirred for, and improves stickiness；Being placed in after cooling carries out pasteurize in sterilizer；
（6）Inoculation fermentation：Leavening is added into homogenizing fluid, is stirred, be placed in the full-automatic online sterilization fermentation systems of 10L
Fermented in system；
（7）Added walnut is broken in zymotic fluid by proportioning, stirred, the after fermentation of 24h is carried out under the conditions of 5~7 DEG C, i.e.,
Obtain finished product.
Preferably, step（4）Temperature is 95 DEG C after the filtering.
A kind of preparation method of walnut sour milk of the present invention, the medical value and nutritional ingredient of walnut and Yoghourt are combined into
Integrally, unique flavor, it is good in taste, it is of high nutritive value.
Specific embodiment
Embodiment 1.
A kind of preparation method of walnut sour milk, comprises the following steps：
（1）Take walnut, from granulated sugar, plain chocolate, skimmed milk power, pectin, lactobacillus bulgaricus, streptococcus thermophilus, volume ratio is
1：1, it is standby,；
（2）By the walnut chopped cooked entrails of sheep of select, the broken cooking machine of bulk walnut is hinged into tiny walnut repeatedly broken, crosses 60 mesh sieves, taken
Part in small, broken bits is stand-by；
（3）With skimmed milk powder culture medium, by streptococcus thermophilus and lactobacillus bulgaricus 1:1 mixed bacteria dry powder activating is to work
Make leavening；
（4）By fresh milk after 3 layers of filtered through gauze through 50-100 DEG C, 8min it is sterilized, be cooled to 45 DEG C after sterilization, it is stand-by；
（5）Fresh cow milk, white granulated sugar and stabilizer are mixed and is placed in high pressure homogenizer, the homogenization under 10MPa pressure makes original
Material is sufficiently stirred for, and improves stickiness；Being placed in after cooling carries out pasteurize in sterilizer；
（6）Inoculation fermentation：Leavening is added into homogenizing fluid, is stirred, be placed in the full-automatic online sterilization fermentation systems of 10L
Fermented in system；
（7）Added walnut is broken in zymotic fluid by proportioning, stirred, the after fermentation of 24h is carried out under the conditions of 5~7 DEG C, i.e.,
Obtain finished product.
Embodiment 2
A kind of preparation method of walnut sour milk, comprises the following steps：
（1）Take walnut, from granulated sugar, plain chocolate, skimmed milk power, pectin, lactobacillus bulgaricus, streptococcus thermophilus, volume ratio is
1：1 is standby,；
（2）By the walnut chopped cooked entrails of sheep of select, the broken cooking machine of bulk walnut is hinged into tiny walnut repeatedly broken, crosses 60 mesh sieves, taken
Part in small, broken bits is stand-by；
（3）With skimmed milk powder culture medium, by streptococcus thermophilus and lactobacillus bulgaricus 1:1 mixed bacteria dry powder activating is to work
Make leavening；
（4）By fresh milk after 3 layers of filtered through gauze through 95 DEG C, 8min it is sterilized, be cooled to 45 DEG C after sterilization, it is stand-by；
（5）Fresh cow milk, white granulated sugar and stabilizer are mixed and is placed in high pressure homogenizer, the homogenization under 10MPa pressure makes original
Material is sufficiently stirred for, and improves stickiness；Being placed in after cooling carries out pasteurize in sterilizer；
（6）Inoculation fermentation：Leavening is added into homogenizing fluid, is stirred, be placed in the full-automatic online sterilization fermentation systems of 10L
Fermented in system；
（7）Added walnut is broken in zymotic fluid by proportioning, stirred, the after fermentation of 24h is carried out under the conditions of 5~7 DEG C, i.e.,
Obtain finished product.
Claims (2)
1. a kind of preparation method of walnut sour milk, it is characterised in that comprise the following steps：
（1）Take walnut, from granulated sugar, plain chocolate, skimmed milk power, pectin, lactobacillus bulgaricus, streptococcus thermophilus, volume ratio is
1：1, it is standby；
（2）By the walnut chopped cooked entrails of sheep of select, the broken cooking machine of bulk walnut is hinged into tiny walnut repeatedly broken, crosses 60 mesh sieves, taken
Part in small, broken bits is stand-by；
（3）With skimmed milk powder culture medium, by streptococcus thermophilus and lactobacillus bulgaricus 1:1 mixed bacteria dry powder activating is to work
Make leavening；
（4）By fresh milk after 3 layers of filtered through gauze through 50-100 DEG C, 8min it is sterilized, be cooled to 45 DEG C after sterilization, it is stand-by；
（5）Fresh cow milk, white granulated sugar and stabilizer are mixed and is placed in high pressure homogenizer, the homogenization under 10MPa pressure makes original
Material is sufficiently stirred for, and improves stickiness；Being placed in after cooling carries out pasteurize in sterilizer；
（6）Inoculation fermentation：Leavening is added into homogenizing fluid, is stirred, be placed in the full-automatic online sterilization fermentation systems of 10L
Fermented in system；
（7）Added walnut is broken in zymotic fluid by proportioning, stirred, the after fermentation of 24h is carried out under the conditions of 5~7 DEG C, i.e.,
Obtain finished product.
2. as claimed in claim 1 a kind of preparation method of walnut sour milk, it is characterised in that：Step（4）Temperature after the filtering
It is 95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043496.6A CN106720322A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of walnut sour milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043496.6A CN106720322A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of walnut sour milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720322A true CN106720322A (en) | 2017-05-31 |
Family
ID=58973904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043496.6A Pending CN106720322A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of walnut sour milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720322A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110074186A (en) * | 2019-05-13 | 2019-08-02 | 黑龙江八一农垦大学 | A kind of preparation method of walnut dregs fermented yoghourt |
-
2016
- 2016-11-24 CN CN201611043496.6A patent/CN106720322A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN110074186A (en) * | 2019-05-13 | 2019-08-02 | 黑龙江八一农垦大学 | A kind of preparation method of walnut dregs fermented yoghourt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |