CN112753763A - Preparation method of walnut hangover alleviating peptide yoghourt - Google Patents
Preparation method of walnut hangover alleviating peptide yoghourt Download PDFInfo
- Publication number
- CN112753763A CN112753763A CN202110100084.6A CN202110100084A CN112753763A CN 112753763 A CN112753763 A CN 112753763A CN 202110100084 A CN202110100084 A CN 202110100084A CN 112753763 A CN112753763 A CN 112753763A
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- walnut
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- peptide
- yoghourt
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Classifications
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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
- A23C9/1322—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
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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
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- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- A—HUMAN NECESSITIES
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- 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
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- Microbiology (AREA)
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- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of walnut antialcoholic peptide yoghourt, which comprises the following raw materials in parts by weight: 80-100 parts of pure milk, 10-25 parts of walnut, 5-10 parts of licorice powder, 5-8 parts of orange peel powder, 10-15 parts of oligosaccharide, 10-20 parts of honeysuckle powder, 0.2-0.5 part of yoghourt leavening agent and 0.01-0.05 part of neutral protease, wherein the yoghourt leavening agent is one or more of bifidobacterium, lactobacillus acidophilus, lactobacillus buchneri, lactobacillus casei, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus rhamnosus.
Description
Technical Field
The invention relates to the technical field of development of walnut antialcoholic peptide yoghourt, and in particular relates to a preparation method of walnut antialcoholic peptide yoghourt.
Background
Alcoholism can cause a number of adverse consequences, with the most severe damage to the nervous system and liver, and slowing or dismissing such effects can be considered both in terms of intoxication prevention (slowing of the rate of alcohol absorption) and rapid alcohol degradation.
Ethanol (alcohol) is the main component of wine, and can be directly absorbed by intestines and stomach without passing through the digestive system in human body. After drinking, the alcohol is firstly carried to the liver through the blood, filtered in the liver, reaches the heart, then reaches the lung, returns to the heart from the lung, then reaches the vein through the aorta, and then reaches the brain and the higher nerve center, thereby generating wonderful effect on the physiology and the psychology of people. Alcohol itself is an stimulant or anesthetic, and when the concentration of alcohol entering the blood exceeds that which can be tolerated by physiology, it can stimulate the acceleration of the heartbeat and the dilation of blood vessels. Therefore, proper drinking of the wine can stimulate the spirit of people, make people feel pleasurable and pleasant, increase the oxygen absorption of the body and promote metabolism. Drinking a small amount of wine at night can promote smooth circulation of blood, and thus can be used for tranquilization. The alcohol can also dilate skin blood vessels, promote blood circulation, increase body temperature, and promote body perspiration, thereby preventing and treating common cold.
The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in walnut is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50 g of walnut contains 3.6% of water and 7.2 g of protein, 31 g of fat and 9.2 g of carbohydrate.
At present, the antialcoholic products on the market mainly take medicines and health-care products, and although the antialcoholic products have a certain antialcoholic effect, the disadvantages of difficult entry, large side effect and the like are still problems to be solved urgently.
Disclosure of Invention
The invention mainly aims to provide a preparation method of walnut antialcoholic peptide yoghourt, which can effectively solve the problems in the background art.
In order to achieve the purpose, the invention adopts the technical scheme that: the regorafenib dispersant is characterized in that the walnut sobering-up peptide yoghourt comprises the following raw materials in parts by weight: 80-100 parts of pure milk, 10-25 parts of walnut, 5-10 parts of licorice powder, 5-8 parts of orange peel powder, 10-15 parts of oligosaccharide, 10-20 parts of honeysuckle powder, 0.2-0.5 part of yoghourt leavening agent and 0.01-0.05 part of neutral protease.
As a preferable technical scheme of the invention, the yoghurt starter is one or more of bifidobacterium, lactobacillus acidophilus, lactobacillus buchneri, lactobacillus casei, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus rhamnosus.
As a preferable technical scheme of the invention, the oligosaccharide is one or more of xylooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, chitosan oligosaccharide and soybean oligosaccharide.
A preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 3-5 times;
(2) blanching walnut with 100 deg.C boiling water for 3-5min, peeling seed coat of walnut, adding softened water 2-3 times of walnut, and soaking for 8-10 hr;
(3) grinding: adding 70-80 deg.C distilled water into the softened walnut, and grinding until the pulp is uniform and has no obvious particles, wherein the water addition amount is 8-10 times of the raw material weight during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 100-mesh and 120-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill for high-pressure homogenization for 2-3 times, wherein the pressure is 30-40Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 5-10 min;
(7) heating 80-100 parts by weight of pure milk to 50-60 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material in the step (6) to 30-35 ℃, pumping into a fermentation biochemical tank, adding 0.2-0.5 weight part of yoghourt starter, 0.01-0.05 weight part of neutral protease and 10-15 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring to ensure that the yoghourt starter, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 1-2 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, sequentially adding 10-20 parts of honeysuckle powder, 5-8 parts of orange peel powder, 5-10 parts of licorice powder and 0.25-0.50 part of emulsion stabilizer by weight, and grinding and emulsifying by a colloid mill;
(10) putting the ground and emulsified material into a high-pressure homogenizer under the pressure of 60-90MPa for secondary grinding and emulsifying treatment to obtain the walnut kernel hangover alleviating peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigeration house at the temperature of 2-6 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 1-2 times of that of the walnut.
In a preferred embodiment of the present invention, in the step (3), the pressure of the high-pressure homogenization treatment in the step (5) is 35 to 40 MPa.
In a preferred embodiment of the present invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 75 to 90 MPa.
As a preferable technical scheme of the invention, the refrigerating time in the step (11) is 8-12 h.
Compared with the prior art, the invention has the beneficial effects that: the walnut is processed by the bioengineering technology, and active ingredients such as various amino acids, peptides and the like are generated in the fermentation process, under the action of active peptide amino acids, proteins, trace elements and vitamins are easier to be absorbed and utilized by human bodies, and due to the existence of lactic acid bacteria, the production of putrefying bacteria in intestinal tracts is favorably destroyed and inhibited, the balance of intestinal flora is adjusted, and the immunity of the human bodies is enhanced; the walnut peptide yoghourt can be drunk to reduce summer heat, stimulate the secretion of digestive juice, promote metabolism, strengthen the brain and benefit intelligence, prevent the occurrence of cardiovascular and cerebrovascular diseases, is beneficial to the recovery of diseases such as constipation and chronic enteritis, is suitable for both the old and the young, and is better for patients with dyspepsia and the like; compared with medicines and health products, the product processed by the bioengineering technology has the health-care functions of dispelling the effects of alcohol, protecting the liver, purging liver and gallbladder fire, clearing heat, promoting urination, dispelling the effects of alcohol and preventing drunkenness by adding the liquorice powder, the orange peel powder and the honeysuckle powder and has the advantages of good taste and no side effect, and the yoghourt has the health-care functions of dispelling the effects of alcohol, protecting the liver, purging liver and gallbladder fire, clearing heat, promoting urination and dispelling the effects of alcohol and preventing.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example one
The invention provides a technical scheme that: a preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 3 times;
(2) blanching walnut with 100 deg.C boiling water for 3-5min, peeling seed coat of walnut, adding softened water 2-3 times of walnut, and soaking for 8-10 hr;
(3) grinding: adding 70-80 deg.C distilled water into the softened walnut, and grinding until the pulp is uniform and has no obvious particles, wherein the water addition amount is 8-10 times of the raw material weight during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 100-mesh and 120-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill for high-pressure homogenization for 2-3 times, wherein the pressure is 30-40Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 5-10 min;
(7) heating 80-100 parts by weight of pure milk to 50-60 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material in the step (6) to 30-35 ℃, pumping into a fermentation biochemical tank, adding 0.2-0.5 weight part of yoghourt starter, 0.01-0.05 weight part of neutral protease and 10-15 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring to ensure that the yoghourt starter, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 1-2 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, sequentially adding 10-20 parts of honeysuckle powder, 5-8 parts of orange peel powder, 5-10 parts of licorice powder and 0.25-0.50 part of emulsion stabilizer by weight, and grinding and emulsifying by a colloid mill;
(10) putting the ground and emulsified material into a high-pressure homogenizer under the pressure of 60-90MPa for secondary grinding and emulsifying treatment to obtain the walnut kernel hangover alleviating peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigeration house at the temperature of 2-6 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 1-2 times of that of the walnut.
As a preferable technical scheme of the invention, the pressure of the high-pressure homogenization treatment in the step (5) is 35-40 MPa.
As a preferable technical scheme of the invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 75-90 MPa.
As a preferable technical scheme of the invention, the refrigerating time in the step (11) is 8-12 h.
Example two
The invention provides a technical scheme that: a preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 3 times;
(2) blanching the walnut with 100 deg.C boiling water for 4min, peeling off the seed coat of the walnut, adding softened water 2 times the mass of the walnut, and soaking for 9 h;
(3) grinding: adding 75 ℃ distilled water into the softened walnuts, and grinding until the pulp is uniform and has no obvious particles, wherein the water adding amount is 9 times of the mass of the raw materials during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 110-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill for high-pressure homogenization for 2 times, wherein the pressure is 35Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 7 min;
(7) heating 90 parts by weight of pure milk to 550 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material obtained in the step (6) to 33 ℃, pumping the material into a fermentation biochemical tank, adding 0.3 weight part of yoghourt leavening agent, 0.03 weight part of neutral protease and 12 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring the materials to ensure that the yoghourt leavening agent, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 1.5 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, then sequentially adding 15 parts of honeysuckle powder, 68 parts of orange peel powder, 6 parts of licorice powder and 0.30 part of emulsion stabilizer by weight, and then carrying out grinding and emulsification treatment by a colloid mill;
(10) grinding and emulsifying the ground and emulsified materials in a high-pressure homogenizer under the pressure of 80MPa for the second time to obtain the walnut kernel antialcoholic peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigeration house at the temperature of 3 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 1-2 times of that of the walnut.
As a preferable technical scheme of the invention, the pressure of the high-pressure homogenization treatment in the step (5) is 35-40 MPa.
As a preferable technical scheme of the invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 75-90 MPa.
As a preferable technical scheme of the invention, the refrigerating time in the step (11) is 8-12 h.
EXAMPLE III
The invention provides a technical scheme that: a preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 3 times;
(2) blanching the walnut with 100 deg.C boiling water for 4min, peeling off the seed coat of the walnut, adding softened water with 3 times of the mass of the walnut, and soaking for 9 h;
(3) grinding: adding 76 ℃ distilled water into the softened walnuts, and grinding until the pulp is uniform and has no obvious particles, wherein the water adding amount is 8 times of the mass of the raw materials during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by adopting a 115-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill for high-pressure homogenization for 2 times, wherein the pressure is 38Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 60 min;
(7) heating 95 parts by weight of pure milk to 55 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material obtained in the step (6) to 33 ℃, pumping the material into a fermentation biochemical tank, adding 0.3 weight part of yoghourt leavening agent, 0.02 weight part of neutral protease and 11 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring the materials to ensure that the yoghourt leavening agent, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 1.5 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, then sequentially adding 16 parts of honeysuckle powder, 7 parts of orange peel powder, 7 parts of licorice powder and 0.35 part of emulsion stabilizer by weight, and then carrying out grinding and emulsification treatment by a colloid mill;
(10) grinding and emulsifying the ground and emulsified materials in a high-pressure homogenizer under the pressure of 80MPa for the second time to obtain the walnut kernel antialcoholic peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigeration house at the temperature of 2-6 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 1.5 times of that of the walnut.
As a preferable embodiment of the present invention, the pressure of the high-pressure homogenization treatment in the step (5) is specifically 35 MPa.
In a preferred embodiment of the present invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 75 MPa.
In a preferred embodiment of the present invention, the refrigerating time in the step (11) is 9 hours.
Example four
The invention provides a technical scheme that: a preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 5 times;
(2) blanching walnut with 100 deg.C boiling water for 3-5min, peeling seed coat of walnut, adding softened water 3 times of walnut, and soaking for 90 hr;
(3) grinding: adding distilled water of 80 ℃ into the softened walnuts, and grinding the walnuts until the pulp is uniform and has no obvious particles, wherein the water adding amount is 10 times of the mass of the raw materials during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 120-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill, and homogenizing for 3 times under high pressure, wherein the pressure is 40Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 10 min;
(7) heating 100 parts by weight of pure milk to 60 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material obtained in the step (6) to 35 ℃, pumping the material into a fermentation biochemical tank, adding 0.5 weight part of yoghourt leavening agent, 0.05 weight part of neutral protease and 15 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring the materials to ensure that the yoghourt leavening agent, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 2 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, then sequentially adding 20 parts by weight of honeysuckle powder, 8 parts by weight of orange peel powder, 10 parts by weight of licorice powder and 0.50 parts by weight of emulsion stabilizer, and then carrying out grinding and emulsification treatment through a colloid mill;
(10) grinding and emulsifying the ground and emulsified materials in a high-pressure homogenizer under the pressure of 90MPa for the second time to obtain the walnut kernel antialcoholic peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigerator at 6 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 2 times of that of the walnut.
As a preferable embodiment of the present invention, the pressure of the high-pressure homogenization treatment in the step (5) is specifically 40 MPa.
As a preferable embodiment of the present invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 90 MPa.
In a preferred embodiment of the present invention, the refrigerating time in the step (11) is 12 hours.
EXAMPLE five
The invention provides a technical scheme that: a preparation method of walnut hangover alleviating peptide yoghourt comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 5 times;
(2) blanching walnut with 100 deg.C boiling water for 3-5min, peeling seed coat of walnut, adding softened water 3 times of walnut, and soaking for 9 hr;
(3) grinding: adding 79 ℃ distilled water into the softened walnuts, and grinding the walnuts until the pulp is uniform and has no obvious particles, wherein the water adding amount is 9 times of the mass of the raw materials during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 120-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill, and homogenizing for 3 times under high pressure, wherein the pressure is 40Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 10 min;
(7) heating 80-100 parts by weight of pure milk to 60 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material obtained in the step (6) to 35 ℃, pumping the material into a fermentation biochemical tank, adding 0.4 weight part of yoghourt leavening agent, 0.04 weight part of neutral protease and 15 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring the materials to ensure that the yoghourt leavening agent, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 2 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, then sequentially adding 20 parts by weight of honeysuckle powder, 8 parts by weight of orange peel powder, 10 parts by weight of licorice powder and 0.50 parts by weight of emulsion stabilizer, and then carrying out grinding and emulsification treatment through a colloid mill;
(10) grinding and emulsifying the ground and emulsified materials in a high-pressure homogenizer under the pressure of 90MPa for the second time to obtain the walnut kernel antialcoholic peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigerator at 6 ℃.
As a preferable technical scheme of the invention, the weight part of the distilled water in the step (3) is 2 times of that of the walnut.
As a preferable embodiment of the present invention, the pressure of the high-pressure homogenization treatment in the step (5) is specifically 40 MPa.
As a preferable embodiment of the present invention, the pressure of the grinding emulsification treatment in the step (10) is specifically 90 MPa.
In a preferred embodiment of the present invention, the refrigerating time in the step (11) is 12 hours.
The walnuts are processed by a bioengineering technology, and generate a plurality of amino acids, peptides and other active ingredients in the fermentation process, under the action of the active peptide amino acids, proteins, trace elements and vitamins are easier to be absorbed and utilized by human bodies, and due to the existence of lactic acid bacteria, the production of putrefying bacteria in intestinal tracts is damaged and inhibited, the balance of intestinal flora is adjusted, and the immunity of the human bodies is enhanced; the walnut peptide yoghourt can be drunk to reduce summer heat, stimulate the secretion of digestive juice, promote metabolism, strengthen the brain and benefit intelligence, prevent the occurrence of cardiovascular and cerebrovascular diseases, is beneficial to the recovery of diseases such as constipation and chronic enteritis, is suitable for both the old and the young, and is better for patients with dyspepsia and the like; compared with medicines and health products, the product processed by the bioengineering technology has the health-care functions of dispelling the effects of alcohol, protecting the liver, purging liver and gallbladder fire, clearing heat, promoting urination, dispelling the effects of alcohol and preventing drunkenness by adding the liquorice powder, the orange peel powder and the honeysuckle powder and has the advantages of good taste and no side effect, and the yoghourt has the health-care functions of dispelling the effects of alcohol, protecting the liver, purging liver and gallbladder fire, clearing heat, promoting urination and dispelling the effects of alcohol and preventing.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. A walnut peptide yoghurt for alleviating hangover is characterized in that: the walnut hangover alleviating peptide yoghourt comprises the following raw materials in parts by weight: 80-100 parts of pure milk, 10-25 parts of walnut, 5-10 parts of licorice powder, 5-8 parts of orange peel powder, 10-15 parts of oligosaccharide, 10-20 parts of honeysuckle powder, 0.2-0.5 part of yoghourt leavening agent and 0.01-0.05 part of neutral protease.
2. The walnut antialcoholic peptide yogurt according to claim 1, which is characterized in that: the yoghurt starter is one or more of bifidobacterium, lactobacillus acidophilus, lactobacillus buchneri, lactobacillus casei, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus rhamnosus.
3. The walnut antialcoholic peptide yogurt according to claim 1, which is characterized in that: the oligosaccharide is one or more of xylooligosaccharide, fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, chitosan oligosaccharide and soybean oligosaccharide.
4. The preparation method of the walnut antialcoholic peptide yoghourt according to any one of claims 1 to 3, which is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting high-quality walnut with plump fruits and no worm damage, and repeatedly cleaning with flowing water for 3-5 times;
(2) blanching walnut with 100 deg.C boiling water for 3-5min, peeling seed coat of walnut, adding softened water 2-3 times of walnut, and soaking for 8-10 hr;
(3) grinding: adding 70-80 deg.C distilled water into the softened walnut, and grinding until the pulp is uniform and has no obvious particles, wherein the water addition amount is 8-10 times of the raw material weight during grinding;
(4) and (3) filtering: filtering the ground walnut pulp by using a 100-mesh and 120-mesh screen to remove large particles and impurities in the walnut pulp to obtain walnut kernel protein liquid;
(5) putting the walnut kernel protein liquid into a colloid mill for high-pressure homogenization for 2-3 times, wherein the pressure is 30-40Pa in the process;
(6) sterilizing the homogenized material at 100 deg.C for 5-10 min;
(7) heating 80-100 parts by weight of pure milk to 50-60 ℃ by a plate heater, and then pumping the pure milk into a fermentation biochemical tank;
(8) cooling the material in the step (6) to 30-35 ℃, pumping into a fermentation biochemical tank, adding 0.2-0.5 weight part of yoghourt starter, 0.01-0.05 weight part of neutral protease and 10-15 weight parts of oligosaccharide into the fermentation biochemical tank, fully stirring to ensure that the yoghourt starter, the neutral protease, the walnut kernel protein liquid and the oligosaccharide are fully contacted to achieve the effect of complete blending, and carrying out biochemical and fermentation reactions to obtain the blocky walnut peptide yoghourt;
(9) adding 1-2 times of purified water by weight into walnut peptide yoghourt, pumping into a blending tank, sequentially adding 10-20 parts of honeysuckle powder, 5-8 parts of orange peel powder, 5-10 parts of licorice powder and 0.25-0.50 part of emulsion stabilizer by weight, and grinding and emulsifying by a colloid mill;
(10) putting the ground and emulsified material into a high-pressure homogenizer under the pressure of 60-90MPa for secondary grinding and emulsifying treatment to obtain the walnut kernel hangover alleviating peptide yoghourt;
(11) and (4) refrigerating the walnut kernel hangover alleviating peptide yoghourt obtained in the step (9) in a refrigeration house at the temperature of 2-6 ℃.
5. The preparation method of the walnut hangover alleviating peptide yogurt as claimed in claim 1, wherein the preparation method comprises the following steps: in the step (3), the weight part of the distilled water is 1-2 times of that of the walnut.
6. The preparation method of the walnut hangover alleviating peptide yogurt as claimed in claim 1, wherein the preparation method comprises the following steps: the pressure of the high-pressure homogenization treatment in the step (5) is specifically 35-40 MPa.
7. The preparation method of the walnut hangover alleviating peptide yogurt as claimed in claim 1, wherein the preparation method comprises the following steps: the pressure of the grinding emulsification treatment in the step (10) is specifically 75-90 MPa.
8. The preparation method of the walnut hangover alleviating peptide yogurt as claimed in claim 1, wherein the preparation method comprises the following steps: the refrigerating time in the step (11) is 8-12 h.
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