CN108935684A - A kind of preparation process of walnut sour milk - Google Patents
A kind of preparation process of walnut sour milk Download PDFInfo
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- CN108935684A CN108935684A CN201810888504.XA CN201810888504A CN108935684A CN 108935684 A CN108935684 A CN 108935684A CN 201810888504 A CN201810888504 A CN 201810888504A CN 108935684 A CN108935684 A CN 108935684A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 92
- 235000020234 walnut Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 23
- 240000007049 Juglans regia Species 0.000 title description 68
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229920001202 Inulin Polymers 0.000 claims abstract description 13
- 235000020247 cow milk Nutrition 0.000 claims abstract description 13
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 13
- 229940029339 inulin Drugs 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 13
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 11
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- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 11
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 10
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- 239000004376 Sucralose Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 8
- 235000019408 sucralose Nutrition 0.000 claims abstract description 8
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 7
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 241000758789 Juglans Species 0.000 claims abstract 24
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims description 28
- 239000000047 product Substances 0.000 claims description 16
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- 102000004169 proteins and genes Human genes 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
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- 238000005238 degreasing Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
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- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims 2
- 235000010443 alginic acid Nutrition 0.000 claims 1
- 239000000783 alginic acid Substances 0.000 claims 1
- 229920000615 alginic acid Polymers 0.000 claims 1
- 229960001126 alginic acid Drugs 0.000 claims 1
- 150000004781 alginic acids Chemical class 0.000 claims 1
- -1 propylene glycol ester Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000000050 nutritive effect Effects 0.000 abstract description 7
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 abstract 1
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- 241000196324 Embryophyta Species 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
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- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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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 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 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
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)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of preparation processes of walnut sour milk, it is made according to the following weight ratio by each component: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, 0.1 part of Sucralose, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate, wherein walnut pulp is using walnut kernel as raw material；A kind of preparation process of walnut sour milk, it is the following steps are included: a, feedstock processing；B, defibrination；C, ingredient；D, deaerate homogeneous；E, heat sterilization；F, it is inoculated with；G, it ferments；H, after-ripening is refrigerated；The fermentation material wherein to ferment in step g is to be mixed by lactobacillus bulgaricus freeze-dried powder and streptococcus thermophilus freeze-dried powder by the weight proportion of 1:1.2, and the present invention has the advantages that nutritive value is high, market prospects are good, simple production process.
Description
Technical field
The invention belongs to technical field of food beverage, and in particular to a kind of preparation process of walnut sour milk.
Background technique
Walnut also known as English walnut, peach kernel is full of nutrition, contains a large amount of protein, unsaturated fatty acid and vitamin, mine
Substance etc. is that a kind of pair of human body has benefiting qi and nourishing blood, invigorates the kidney and stops nocturnal emission, the excellent dry fruit of warm lung Dingchuan, blacking hair and strengthening brain.From ancient times with
Come, people always eat walnut as a kind of invigorant, are known as the laudatory title of " long live ", " Longevity ".The walnut in China
Food is mainly that traditional stir-fry eats, can processed, does mooncake filling, walnut powder, walnut oil etc., the mainly direct food of consumption at this stage
With the deep-processed food of walnut is actually rare on the market.Acid is made by raw material of walnut full of nutrition, cow's milk and probiotics
Milk had both increased the nutritive value of Yoghourt, also improved walnut product added value.Since fat content is significantly larger than in walnut kernel
Protein, and walnut protein, based on globulin, dissolubility in water is poor is being processed and was being stored to thermoae for sensitivity
Easily occur albumen precipitation and fat floating and wall built-up phenomenon in journey.And it will be processed after walnut oil partial removal, probiotics hair
Protein is converted polypeptide and amino acid by ferment, can improve albumen precipitation and fat floating and wall built-up phenomenon, and nutrition is easier to inhale
It receives.
Cow's milk is the ultimate food of internationally recognized almost full price, and Yoghourt is with its unique flavor and distinctive healthcare function
Increasingly liked by people, lactobacillus bulgaricus and streptococcus thermophilus are typical probiotics, are sent out through both strains
Ferment preparation viable type yogurt drink is even more healthy intestinal health.
Inulin is also known as synanthrin, is a kind of functional levulan from plants such as jerusalem artichoke, witloofs, and most diffluent
Water-soluble dietary fiber.Inulin is nutrition increasing by a state approval of Century Square more than 0 as a kind of pure natural functional ingredient
Tonic, inulin can improve intestinal environment with reducing blood lipid, promote proliferation of probiotics, anti-to treat constipation, and prevent colon cancer, promote mineral
Matter absorbs, prevention obesity, bidirectional modulation blood glucose, and the patient of hyperglycemia and hypoglycemia can trust edible.It is widely used in
Dairy products, beverage, low-fat low-calorie food, baked food, in health food；Therefore it provides a kind of nutritive value is high, before market
Jing Hao, simple production process the preparation process of walnut sour milk be necessary.
Summary of the invention
The purpose of the invention is to overcome the deficiencies in the prior art, and provide a kind of nutritive value is high, market prospects are good,
The preparation process of the walnut sour milk of simple production process.
The object of the present invention is achieved like this: a kind of preparation process of walnut sour milk, it is by each component according to following
Weight proportion is made: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, 0.1 part of Sucralose, sodium carboxymethylcellulose 0.2
Part, 0.2 part of propylene glycol alginate.
The walnut pulp is using walnut kernel as raw material.
The sodium carboxymethylcellulose is acid resistance.
A kind of preparation process of walnut sour milk, it the following steps are included:
A, feedstock processing: by the walnut kernel physical squeezing partially skimmed, per kilogram walnut kernel squeezes out 0.4kg walnut oil, stops
It only squeezes, original fat that the walnut kernel after making pressure-off rouge saves 45% or so had not only been able to maintain the mouthfeel of walnut, but also was avoided that walnut
Oily the problem of excessively causing finished product fat floating；
B, defibrination: by weight proportion mixing defibrination of the walnut kernel with 40-45 DEG C of pure water according to 1:10 after degreasing, defibrination three
Time, walnut pulp is made；
C, ingredient: it is made according to the following weight ratio feed liquid: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, Sucralose
0.1 part, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate；
D, deaerate homogeneous: feed liquid to be heated under the conditions of 65-68 DEG C, then vacuum outgas passes sequentially through colloid mill and homogenizer,
Homogenization pressure is 18-20MPa；
E, heat sterilization: the feed liquid after homogeneous is heated into sterilization, 42-43 DEG C is cooled to, obtains sterile feed liquid, sterile feed liquid is beaten
Enter into the fermentor with fermentation material；
F, be inoculated with: fermentation material is the weight proportion by lactobacillus bulgaricus freeze-dried powder and streptococcus thermophilus freeze-dried powder by 1:1.2
It is mixed, fermentation material is weighed with sterile feed liquid according to the weight proportion of 4.5:100000, sterile feed liquid is pre-mixed uniform
After fermentor is added, stir evenly；
G, it ferments: canned product is put into fermentation library, Ku Wen is maintained at 41-44 DEG C, ferments 4.6 hours；
H, it refrigerates after-ripening: the product fermented being sent to Cold storage in the refrigerator after-ripening, Ku Wen is maintained at 2-6 DEG C, ripening time 16-18
Hour.
The temperature of defibrination may not exceed 60 DEG C in the step b, and otherwise walnut protein precipitates.
In the step e plus thermally-sterilized temperature is 95 DEG C, the duration 300 seconds.
Viable bacteria 10 in lactobacillus bulgaricus freeze-dried powder in the step f10Cfu/g, viable bacteria in streptococcus thermophilus freeze-dried powder
1010cfu/g。
Beneficial effects of the present invention: the present invention is raw material preparation rich in dynamic using the walnut kernel of partially skimmed, cow's milk after cold press
The walnut flavor yogurt of plant double protein, when walnut cold press, retain a certain amount of walnut oil, not only improve the production of Yogurt
And extending the shelf life of commodity, and the intrinsic flavor of walnut can be retained, inulin replaces sucrose, not only keeps sweet tea sense that can also promote benefit
The double probiotics of the fermenting speed of raw bacterium, lactobacillus bulgaricus and streptococcus thermophilus assign product special flavor and nutrition, nothing
Sugared viable type walnut sour milk is low in calories, high nutrition, and sugar-free healthy green drink is suitable for people of all ages；The present invention has nutritive value
High, the advantages of market prospects are good, simple production process.
Specific embodiment
The present invention will be further explained with reference to the examples below.
Embodiment 1
The present invention is a kind of preparation process of walnut sour milk, weighs raw material first: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, chrysanthemum
3 parts of powder, 0.1 part of Sucralose, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate, wherein walnut pulp is with walnut
Benevolence is raw material, and by the walnut kernel physical squeezing partially skimmed, per kilogram walnut kernel squeezes out 0.4kg walnut oil, stops pressure
It squeezes, original fat that the walnut kernel after making pressure-off rouge saves 40% or so had not only been able to maintain the mouthfeel of walnut, but also was avoided that walnut oil mistake
The problem of more causing finished product fat floating；By the walnut kernel after degreasing with 40-45 DEG C of pure water according to the weight proportion of 1:10
Defibrination is mixed, defibrination three times, walnut pulp is made.
Above-mentioned raw material are mixed and made into feed liquid, feed liquid are heated under the conditions of 65-68 DEG C, vacuum outgas, then successively
Pass through colloid mill and homogenizer, homogenization pressure 18-20MPa；By the feed liquid after homogeneous 95 DEG C at a temperature of sterilize, hold
The continuous 300 seconds time；It is cooled to 42-43 DEG C after the completion, obtains sterile feed liquid, sterile feed liquid is driven into the fermentation with fermentation material
In tank.
Wherein fermentation material is by lactobacillus bulgaricus freeze-dried powder (viable bacteria 1010Cfu/ grams) and streptococcus thermophilus freeze-dried powder
(viable bacteria 1010Cfu/ grams) it is mixed by the weight proportion of 1:1.2, and fermentation material and sterile feed liquid are according to 4.5:100000
Weight proportion weigh, by sterile feed liquid premixing uniformly after be added fermentor, stir evenly.
Canned product is put into fermentation library, Ku Wen is maintained at 41-44 DEG C (temperature of content is maintained at 42 DEG C), is sent out
Ferment 4.6 hours, the product fermented is sent to Cold storage in the refrigerator after-ripening, Ku Wen is maintained at 2-6 DEG C, and ripening time is 16-18 hours.
The present invention is rich in the walnut wind of animals and plants double protein using the walnut kernel of partially skimmed, cow's milk after cold press as raw material preparation
Sour cream retains 40% walnut oil when walnut cold press, not only improves the production of Yogurt and extends the shelf life of commodity, again
The intrinsic flavor of walnut can be retained, inulin replaces sucrose, not only keeps sweet tea sense that can also promote the fermenting speed of probiotics, Bao Jiali
Sub- lactobacillus and the double probiotics of streptococcus thermophilus assign product special flavor and nutrition, and sugar-free viable type walnut sour milk is low-heat
Amount, high nutrition, sugar-free healthy green drink are suitable for people of all ages；The present invention is high with nutritive value, market prospects are good, production technology
Simple advantage.
Embodiment 2
A kind of preparation process of walnut sour milk, it is made according to the following weight ratio by each component: 20 parts of walnut pulp, fresh cow milk
76.5 parts, 3 parts of inulin, 0.1 part of Sucralose, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate.
Walnut pulp is using walnut kernel as raw material, and sodium carboxymethylcellulose is acid resistance.
A kind of preparation process of walnut sour milk, it the following steps are included:
A, feedstock processing: by the walnut kernel physical squeezing partially skimmed, per kilogram walnut kernel squeezes out 0.4kg walnut oil, stops
It only squeezes, original fat that the walnut kernel after making pressure-off rouge saves 45% or so had not only been able to maintain the mouthfeel of walnut, but also was avoided that walnut
Oily the problem of excessively causing finished product fat floating；
B, defibrination: by weight proportion mixing defibrination of the walnut kernel with 40-45 DEG C of pure water according to 1:10 after degreasing, defibrination three
Time, walnut pulp is made；
C, ingredient: it is made according to the following weight ratio feed liquid: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, Sucralose
0.1 part, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate；
D, deaerate homogeneous: feed liquid to be heated under the conditions of 65-68 DEG C, then vacuum outgas passes sequentially through colloid mill and homogenizer,
Homogenization pressure is 18-20MPa；
E, heat sterilization: the feed liquid after homogeneous is heated into sterilization, 42-43 DEG C is cooled to, obtains sterile feed liquid, sterile feed liquid is beaten
Enter into the fermentor with fermentation material；
F, be inoculated with: fermentation material is the weight proportion by lactobacillus bulgaricus freeze-dried powder and streptococcus thermophilus freeze-dried powder by 1:1.2
It is mixed, fermentation material is weighed with sterile feed liquid according to the weight proportion of 4.5:100000, sterile feed liquid is pre-mixed uniform
After fermentor is added, stir evenly；
G, it ferments: canned product is put into fermentation library, Ku Wen is maintained at 41-44 DEG C, ferments 4.6 hours；
H, it refrigerates after-ripening: the product fermented being sent to Cold storage in the refrigerator after-ripening, Ku Wen is maintained at 2-6 DEG C, ripening time 16-18
Hour.
The temperature of defibrination may not exceed 60 DEG C in step b, and otherwise walnut protein precipitates.
In step e plus thermally-sterilized temperature is 95 DEG C, the duration 300 seconds.
Viable bacteria 10 in lactobacillus bulgaricus freeze-dried powder in step f10Cfu/g, viable bacteria in streptococcus thermophilus freeze-dried powder
1010cfu/g。
The present invention is rich in the walnut wind of animals and plants double protein using the walnut kernel of partially skimmed, cow's milk after cold press as raw material preparation
Sour cream retains 45% walnut oil when walnut cold press, and relative to 40% reserved, mouthfeel is more preferable, and is conducive to people and inhales
It receives, the production of Yogurt is more advantageous in fermentation process and extends the shelf life of commodity, and the intrinsic flavor of walnut can be retained,
Inulin replaces sucrose, not only keeps sweet tea sense that can also promote the fermenting speed of probiotics, lactobacillus bulgaricus and streptococcus thermophilus
Double probiotics assign product special flavor and nutrition, and sugar-free viable type walnut sour milk is low in calories, high nutrition, and sugar-free healthy is green
Color drink, it is suitable for people of all ages；The present invention has the advantages that nutritive value is high, market prospects are good, simple production process.
Claims (7)
1. a kind of preparation process of walnut sour milk, it is characterised in that: the walnut sour milk is to be matched by each component according to following weight
Than being made: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, 0.1 part of Sucralose, 0.2 part of sodium carboxymethylcellulose, alginic acid
0.2 part of propylene glycol ester.
2. a kind of preparation process of walnut sour milk as described in claim 1, it is characterised in that: the walnut pulp is with walnut kernel
For raw material.
3. a kind of preparation process of walnut sour milk as described in claim 1, it is characterised in that: the sodium carboxymethylcellulose is
Acid resistance.
4. a kind of preparation process of walnut sour milk as described in claim 1, it is characterised in that: it the following steps are included:
A, feedstock processing: by the walnut kernel physical squeezing partially skimmed, per kilogram walnut kernel squeezes out 0.4kg walnut oil, stops
It only squeezes, original fat that the walnut kernel after making pressure-off rouge saves 40-45% or so had not only been able to maintain the mouthfeel of walnut, but also was avoided that
Walnut oil excessively causes the problem of finished product fat floating；
B, defibrination: by weight proportion mixing defibrination of the walnut kernel with 40-45 DEG C of pure water according to 1:10 after degreasing, defibrination three
Time, walnut pulp is made；
C, ingredient: it is made according to the following weight ratio feed liquid: 20 parts of walnut pulp, 76.5 parts of fresh cow milk, 3 parts of inulin, Sucralose
0.1 part, 0.2 part of sodium carboxymethylcellulose, 0.2 part of propylene glycol alginate；
D, deaerate homogeneous: feed liquid to be heated under the conditions of 65-68 DEG C, then vacuum outgas passes sequentially through colloid mill and homogenizer,
Homogenization pressure is 18-20MPa；
E, heat sterilization: the feed liquid after homogeneous is heated into sterilization, 42-43 DEG C is cooled to, obtains sterile feed liquid, sterile feed liquid is beaten
Enter into the fermentor with fermentation material；
F, be inoculated with: fermentation material is the weight proportion by lactobacillus bulgaricus freeze-dried powder and streptococcus thermophilus freeze-dried powder by 1:1.2
It is mixed, fermentation material is weighed with sterile feed liquid according to the weight proportion of 4.5:100000, sterile feed liquid is pre-mixed uniform
After fermentor is added, stir evenly；
G, it ferments: canned product is put into fermentation library, Ku Wen is maintained at 41-44 DEG C, ferments 4.6 hours；
H, it refrigerates after-ripening: the product fermented being sent to Cold storage in the refrigerator after-ripening, Ku Wen is maintained at 2-6 DEG C, ripening time 16-18
Hour.
5. a kind of preparation process of walnut sour milk as claimed in claim 4, it is characterised in that: the temperature of defibrination in the step b
Degree may not exceed 60 DEG C, and otherwise walnut protein precipitates.
6. a kind of preparation process of walnut sour milk as claimed in claim 4, it is characterised in that: heat sterilization in the step e
Temperature be 95 DEG C, the duration 300 seconds.
7. a kind of preparation process of walnut sour milk as claimed in claim 4, it is characterised in that: Bulgarian in the step f
Viable bacteria 10 in lactobacillus freeze-dried powder10Cfu/g, viable bacteria 10 in streptococcus thermophilus freeze-dried powder10cfu/g。
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| CN112088939A (en) * | 2020-08-26 | 2020-12-18 | 石河子大学 | Walnut oil yoghourt and preparation method thereof |
| CN112753763A (en) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut hangover alleviating peptide yoghourt |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
| CN113207971A (en) * | 2021-04-27 | 2021-08-06 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method thereof |
| CN113632842A (en) * | 2021-06-03 | 2021-11-12 | 西藏农牧学院 | Walnut fermented yoghourt and preparation method thereof |
| CN115088766A (en) * | 2022-06-02 | 2022-09-23 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
| CN115444034A (en) * | 2022-05-31 | 2022-12-09 | 东北农业大学 | Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof |
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| CN109497147A (en) * | 2018-12-29 | 2019-03-22 | 光明乳业股份有限公司 | A kind of walnut base normal-temperature yoghourt and preparation method thereof |
| CN111567623A (en) * | 2020-07-06 | 2020-08-25 | 张冬花 | Walnut beverage with memory improving function and production method thereof |
| CN112088939A (en) * | 2020-08-26 | 2020-12-18 | 石河子大学 | Walnut oil yoghourt and preparation method thereof |
| CN112753763A (en) * | 2021-01-25 | 2021-05-07 | 昆明生物制造研究院有限公司 | Preparation method of walnut hangover alleviating peptide yoghourt |
| CN112877388A (en) * | 2021-01-27 | 2021-06-01 | 昆明生物制造研究院有限公司 | Fermentation preparation method of walnut micromolecule polypeptide |
| CN113207971A (en) * | 2021-04-27 | 2021-08-06 | 中国农业科学院农产品加工研究所 | Walnut fermented milk and preparation method thereof |
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| CN115444034A (en) * | 2022-05-31 | 2022-12-09 | 东北农业大学 | Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof |
| CN115088766A (en) * | 2022-06-02 | 2022-09-23 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
| CN115088766B (en) * | 2022-06-02 | 2024-06-25 | 河北养元智汇饮品股份有限公司 | Fermented walnut milk and preparation method thereof |
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Application publication date: 20181207 |