CN110074186A - A kind of preparation method of walnut dregs fermented yoghourt - Google Patents
A kind of preparation method of walnut dregs fermented yoghourt Download PDFInfo
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- CN110074186A CN110074186A CN201910391794.1A CN201910391794A CN110074186A CN 110074186 A CN110074186 A CN 110074186A CN 201910391794 A CN201910391794 A CN 201910391794A CN 110074186 A CN110074186 A CN 110074186A
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- walnut dregs
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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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Abstract
The preparation method of walnut protein fermented yoghourt of the invention, is related to the production technical field of fermented type dairy produce, and operating procedure includes raw material milk pretreatment, inoculation fermentation, four allotment sterilizing, aseptic canning steps.It provides vegetable protein using extruding walnut dregs, improves the retentiveness of product, mouthfeel is more preferably smooth；Product and addition walnut powder are compared, experimental data, which shows to add walnut dregs Yoghourt and reaches specified acidity, is needed that fermentation time is shorter, reduces the cost of time；Since fat content is less, while decreasing the use of emulsifier.
Description
Technical field:
The present invention relates to a kind of production method technical fields of Yoghourt, and in particular to a kind of preparation side of walnut dregs fermented yoghourt
Method.
Background technique:
Yoghourt is to add beneficial bacterium (leavening) using milk as raw material into milk again after sterilization, after fermented, then cool down
A kind of filling milk product.Due to thering is water to have cream in ingredient, it is therefore desirable to emulsifier will be added, be adjusted to the character of Yoghourt
It is whole, to guarantee suitable mouthfeel.And the use of the emulsifier of existing product is mostly chemical addition agent, although country is for food
Learning additive has addition standard, but there is still a need for find the lower naturally occurring emulsifying agent of cost as additive to use.Walnut oil is general
For the production and processing of special oil, the walnut dregs after oil expression are generally used for Feed Manufacturing.But its egg in walnut dregs
Bai Hanliang is up to 50%~60%, causes the serious wasting of resources.
Summary of the invention:
In place of overcoming above-mentioned the shortcomings of the prior art, and provide a kind of walnut dregs fermented yoghourt
Preparation method.
A kind of preparation method of walnut dregs fermented yoghourt of the invention, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:3~2:2~1；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
Be cooled to 40 DEG C, add lactic acid bacteria, ferment to acidity to 115 ° ± 5 °, obtain fermentation liquid B, wherein inoculum concentration be 0.5~
0.2mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 5~8MPa, sterilize 5s, obtains sterile milk C；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
As a further improvement of the present invention, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:2.5:1.5；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
40 DEG C are cooled to, lactic acid bacteria is added, ferments to acidity to 115 ° ± 5 °, obtains fermentation liquid B, wherein inoculum concentration is 0.3mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 6MPa, sterilize 5s, obtains sterile milk C；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
As a further improvement of the present invention, extruding walnut dregs described in a step the preparation method is as follows: being by water content
5~7% walnut dregs extruding under conditions of die temperature is 160 DEG C, host frequency is 20Hz, obtains extruding walnut dregs.
As a further improvement of the present invention, auxiliary material described in step c is the aqueous solution of stabilizer and white granulated sugar and stablizes
The mass ratio of agent, white granulated sugar and water is 0.5:30:100.
A kind of preparation method of walnut dregs fermented yoghourt of the invention provides vegetable protein using extruding walnut dregs, mentions
The high retentiveness of product, mouthfeel are more preferably smooth；Product and addition walnut powder are compared, experimental data shows to add core
Peach dregs of rice Yoghourt reaches specified acidity and is needed that fermentation time is shorter, reduces the cost of time；Since fat content is less, together
When decrease the use of emulsifier.
Specific embodiment:
Embodiment 1
A kind of preparation method of walnut dregs fermented yoghourt, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:3:2, and the preparation method of the extruding walnut dregs is such as
Under: by water content be 5% walnut dregs under conditions of die temperature is 160 DEG C, host frequency is 20Hz extruding, obtain extruding
Walnut dregs；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
40 DEG C are cooled to, lactic acid bacteria is added, ferments to acidity to 115 ° ± 5 °, obtains fermentation liquid B, wherein inoculum concentration is 0.5mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 5MPa, sterilize 5s, obtains sterile milk C, and wherein auxiliary material is aqueous solution and stabilizer, the white granulated sugar of stabilizer and white granulated sugar
Mass ratio with water is 0.5:30:100；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
Embodiment 2
A kind of preparation method of walnut dregs fermented yoghourt, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:2:1, and the preparation method of the extruding walnut dregs is such as
Under: by water content be 7% walnut dregs under conditions of die temperature is 160 DEG C, host frequency is 20Hz extruding, obtain extruding
Walnut dregs；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
40 DEG C are cooled to, lactic acid bacteria is added, ferments to acidity to 115 ° ± 5 °, obtains fermentation liquid B, wherein inoculum concentration is 0.2mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 8MPa, sterilize 5s, obtains sterile milk C, and wherein auxiliary material is aqueous solution and stabilizer, the white granulated sugar of stabilizer and white granulated sugar
Mass ratio with water is 0.5:30:100；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
Embodiment 3
A kind of preparation method of walnut dregs fermented yoghourt, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:2.5:1.5, the preparation side of the extruding walnut dregs
Method is as follows: by water content be 6% walnut dregs under conditions of die temperature is 160 DEG C, host frequency is 20Hz extruding, obtain
Extruding walnut dregs；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
40 DEG C are cooled to, lactic acid bacteria is added, ferments to acidity to 115 ° ± 5 °, obtains fermentation liquid B, wherein inoculum concentration is 0.3mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 6MPa, sterilize 5s, obtains sterile milk C, and wherein auxiliary material is aqueous solution and stabilizer, the white granulated sugar of stabilizer and white granulated sugar
Mass ratio with water is 0.5:30:100；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
The lactic acid bacteria that the present invention selects be delicatessen food grade, viable bacteria content be 10,000,000,000/gram；Bulking equipment is Jinan Menaphtame
Puffing machine Co., Ltd, twin-screw extruder extruding experiment machine.
Below to the walnut dregs fermented yoghourt using this method preparation, Testing index is as follows:
1, the finished product sensory evaluation of addition extruding walnut dregs technique and addition walnut powder technique and emulsifier additive amount compare
(1) sensory evaluation
Using method described in embodiment 3, walnut dregs protein fermentation Yoghourt obtained will add walnut with using same method
Powder replaces extruding walnut dregs, is given a mark by trained 20 people according to sensory evaluation index, is as a result indicated with average mark.Sense
Official's evaluation index is shown in Table 1.
1 sensory evaluation standards of grading of table
| Project | Standards of grading | Full marks |
| Color | Color is uniform | 10 |
| Smell | With the distinctive fragrance of walnut | 20 |
| Mouthfeel | Sugariness is moderate, other peculiar smell | 30 |
| Structural state | Even tissue is fine and smooth, stablizes not stratified, and consistency is moderate | 40 |
Shown in Analyses Methods for Sensory Evaluation Results table 2:
From table 2 it can be seen that the product mouthfeel of extruding walnut dregs is added, it is better than the mouthfeel that walnut powder is added, this is because being added
In the Yoghourt of walnut powder, there is no addition emulsifiers, therefore lead to the reduction of mouthfeel degree；
(2) emulsifier additive amount compares
Using the method for embodiment 3, will wherein step a be revised as, the mass ratio of raw milk, milk powder and emulsifier be 20:3:2,
20:2.5:1.5 and 20:2:1 mixing, Analyses Methods for Sensory Evaluation Results are shown in Table 3.
Influence of the 3 emulsifier additive amount of table to Yoghourt sensory evaluation
From table 3 it can be seen that emulsifier additive amount is higher, score is higher, this is because containing certain grease in raw milk, therefore
Emulsifier is needed, and the more mouthfeels of emulsifier are finer and smoother, sensory modalities are also better, are layered unobvious.
Using the method for embodiment 3, will wherein step a be revised as, the mass ratio of raw milk, milk powder and extruding walnut dregs is
20:3:2,20:2.5:1.5 and 20:2:1 mixing, Analyses Methods for Sensory Evaluation Results are shown in Table 4.
Influence of the 4 extruding walnut dregs additive amount of table to Yoghourt sensory evaluation
From table 4, it can be seen that a small amount of emulsifier, which is added, can be obtained preferable sensory effects.This is because containing in walnut dregs
Oil mass is less, meanwhile, extruding can also enhance the emulsifying effectiveness of beverage, and no layering, viscosity is good, and keep mouthfeel more preferably fine and smooth suitable
It is sliding.
In conjunction with table 3 and table 4 as can be seen that in the technique of addition walnut powder, emulsifier additive amount is raw milk, milk powder and cream
The mass ratio of agent is 20:2:1, sensory evaluation highest scoring；And under similar Analyses Methods for Sensory Evaluation Results, add extruding walnut dregs
Technique in, the mass ratio of raw milk, milk powder and extruding walnut dregs is the scoring difference of 20:3:2,20:2.5:1.5 and 20:2:1
Less, therefore to select mass ratio be 20:3:2 as optimum proportioning；It follows that cream can be replaced by addition extruding walnut dregs
Agent, thus can be to avoid using chemical addition agent, while can also reach identical sensory effects.
Claims (4)
1. a kind of preparation method of walnut dregs fermented yoghourt, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:3~2:2~1；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
Be cooled to 40 DEG C, add lactic acid bacteria, ferment to acidity to 115 ° ± 5 °, obtain fermentation liquid B, wherein inoculum concentration be 0.5~
0.2mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 5~8MPa, sterilize 5s, obtains sterile milk C；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
2. a kind of preparation method of walnut dregs fermented yoghourt according to claim 1, specific steps are as follows:
A, raw material milk pre-process: by raw milk, milk powder and extruding walnut dregs at 65 DEG C, 22MPa homogeneous, obtain pretreated feedstock
Milk A, wherein the mass ratio of raw milk, milk powder and extruding walnut dregs is 20:2.5:1.5；
B, inoculation fermentation: pretreated feedstock milk A made from a step is sterilized 15s at 126 DEG C, then by the raw material milk after sterilizing
40 DEG C are cooled to, lactic acid bacteria is added, ferments to acidity to 115 ° ± 5 °, obtains fermentation liquid B, wherein inoculum concentration is 0.3mg/L；
C, allotment sterilizing: fermentation liquid B is made in b step and is uniformly mixed at 20 DEG C with auxiliary material, by the mixed liquor after allotment 115
DEG C, under 6MPa, sterilize 5s, obtains sterile milk C；
D, aseptic canning: by sterile milk C made from step c, lower than 25 DEG C at aseptic canning to get finished product.
3. a kind of preparation method of walnut dregs fermented yoghourt according to claim 1, it is characterised in that swollen described in a step
Change walnut dregs the preparation method is as follows: by water content be 5~7% walnut dregs die temperature is 160 DEG C, host frequency is
Extruding under conditions of 20Hz obtains extruding walnut dregs.
4. a kind of preparation method of walnut dregs fermented yoghourt according to claim 1, it is characterised in that auxiliary described in step c
Material is the aqueous solution and stabilizer of stabilizer and white granulated sugar, the mass ratio of white granulated sugar and water is 0.5:30:100.
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