CN114885988A - Fermented walnut milk and preparation method thereof - Google Patents
Fermented walnut milk and preparation method thereof Download PDFInfo
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- CN114885988A CN114885988A CN202210620972.5A CN202210620972A CN114885988A CN 114885988 A CN114885988 A CN 114885988A CN 202210620972 A CN202210620972 A CN 202210620972A CN 114885988 A CN114885988 A CN 114885988A
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- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000758789 Juglans Species 0.000 claims abstract description 54
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 54
- 235000020234 walnut Nutrition 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- 239000003381 stabilizer Substances 0.000 claims abstract description 33
- 239000002131 composite material Substances 0.000 claims abstract description 21
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 20
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 17
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 16
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 16
- 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 16
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 16
- 239000000216 gellan gum Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 16
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000002002 slurry Substances 0.000 claims description 32
- 238000000265 homogenisation Methods 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 27
- 238000010008 shearing Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 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 claims description 13
- 239000008103 glucose Substances 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 12
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 12
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 12
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 12
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 12
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 12
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 238000000227 grinding Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 14
- 238000001556 precipitation Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- 230000003993 interaction Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000009827 uniform distribution Methods 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 23
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000000523 sample Substances 0.000 description 11
- 239000007864 aqueous solution Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 4
- 238000007599 discharging Methods 0.000 description 3
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- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 238000003916 acid precipitation Methods 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000004973 liquid crystal related substance Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003921 particle size analysis Methods 0.000 description 2
- 102000003601 transglutaminase Human genes 0.000 description 2
- 101800000263 Acidic protein Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/147—Helveticus
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of walnut milk processing, and particularly relates to fermented walnut milk and a preparation method thereof. The invention provides fermented walnut milk which comprises the following raw materials in parts by weight: 5-10 parts of walnut kernels; 0.6-0.9 part of stabilizer; 6-9 parts of a fermentation carbon source; 0.01-0.02 part of composite strain; 0.03-0.08 part of glutamine transaminase; the stabilizer consists of diacetyl tartaric acid monoglyceride and diglyceride, sodium tripolyphosphate, propylene glycol alginate and gellan gum, wherein the mass ratio of the diacetyl tartaric acid monoglyceride and sodium tripolyphosphate to the propylene glycol alginate to the gellan gum is (1-3): 23-26): 1. According to the fermented walnut milk provided by the invention, the stabilizer with specific components is added in the fermentation process, and the interaction of the components can ensure that the product is uniform and stable in the normal-temperature or high-temperature storage process, is not layered, does not have precipitation or precipitation, has small particle size and uniform distribution, and greatly improves the stability of the product.
Description
Technical Field
The invention relates to the technical field of walnut milk processing, and particularly relates to fermented walnut milk and a preparation method thereof.
Background
The walnut kernel mainly contains protein and fat, wherein the protein content is about 15%, the fat content is about 60%, the fat content is 4 times of that of the protein, the high-content fat can influence the fermentation of the walnut kernel, in order to make the walnut kernel easier to ferment and better in color, flavor and taste, the walnut milk is generally required to be degreased, however, the treatment period of the degreasing step is long, the bad phenomena of fat oxidation, rancid flavor and the like are easy to occur in the oil pressing process, the production efficiency is low, and the walnut kernel is not suitable for industrial production.
In addition, because the isoelectric point of the walnut protein is concentrated between 4.8 and 6.8, and the acidic protein is taken as the main material, the pH value of the system is gradually reduced to be close to the isoelectric point in the fermentation process of the walnut, so that the protein acid precipitation phenomenon can occur, and the walnut protein is easily denatured in the high-temperature sterilization process, so that the walnut milk system is unstable, and the phenomena of layering, precipitation and the like are easily caused.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the pH value of the system is reduced in the fermentation process of the existing walnut kernels, the phenomenon of protein acid precipitation can occur, the walnut protein can be denatured by high-temperature sterilization, the walnut milk system is unstable, and the phenomena of layering, precipitation and the like can occur easily, and further provides the fermented walnut milk and the preparation method thereof.
Therefore, the invention provides fermented walnut milk which comprises the following raw materials in parts by weight:
5-10 parts of walnut kernels;
0.6-0.9 part of stabilizer;
6-9 parts of a fermentation carbon source;
0.01-0.02 part of composite strain;
0.03-0.08 part of glutamine transaminase;
the stabilizer consists of diacetyl tartaric acid monoglyceride and diglyceride, sodium tripolyphosphate, propylene glycol alginate and gellan gum, wherein the mass ratio of the diacetyl tartaric acid monoglyceride and sodium tripolyphosphate to the propylene glycol alginate to the gellan gum is (1-3): 23-26): 1. Preferably, the mass ratio of the diacetyl tartaric acid ester of mono-diglyceride, the sodium tripolyphosphate, the propylene glycol alginate and the gellan gum is 2:2:25: 1.
Preferably, the composite strain consists of lactobacillus plantarum, lactobacillus helveticus, bifidobacterium lactis and lactobacillus delbrueckii subspecies lactis, and the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies lactis is (3-6): (1-3): (2-4): 1. Preferably, the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies is 4:2:3: 1.
Preferably, the fermentation carbon source comprises white granulated sugar and glucose, and the mass ratio of the white granulated sugar to the glucose is (2-4): 5. Preferably, the mass ratio of the white granulated sugar to the glucose is 3: 5.
Preferably, the walnut kernels are peeled walnut kernels.
The invention also provides a preparation method of the fermented walnut milk, which comprises the following steps:
1) mixing walnut kernels with water and then grinding the mixture into thick liquid to obtain walnut slurry;
2) mixing a stabilizer, a fermentation carbon source and water, and then stirring and shearing to obtain a stabilizer mixed solution;
3) mixing the walnut slurry and the stabilizer mixed solution, then fixing the volume, and homogenizing to obtain homogenized slurry;
4) pasteurizing the homogenized slurry obtained in the step 3), cooling, adding a composite strain and glutamine transaminase for fermentation, and cooling, shearing, sterilizing and homogenizing the fermentation liquor again after the fermentation is finished to obtain the fermented walnut milk.
Preferably, before the walnut kernel is mixed with water in the step 1), the method further comprises the step of mixing and peeling the walnut kernel and the alkali liquor. Preferably, walnut kernels are mixed with a sodium hydroxide aqueous solution with the mass concentration of 0.4-1.8%, stirred for 4-7min at the temperature of 95-98 ℃, then the sodium hydroxide aqueous solution is discharged, and the walnut kernels are washed with pure water to obtain peeled walnut kernels; the mass ratio of the walnut kernels to the sodium hydroxide aqueous solution is 1: (3-5).
Preferably, the first and second liquid crystal materials are,
the mass ratio of the walnut kernels to the water in the step 1) is 1 (2.5-5); the grinding temperature is 70-80 deg.C.
Preferably, the first and second liquid crystal materials are,
in the step 2), the shearing rotation speed is 1500-2000r/min, the shearing temperature is 60-70 ℃, and the shearing time is 10-30 min; the mass ratio of the stabilizer to the fermentation carbon source to the water is 1: (9-12) 40-80;
the homogenization in the step 3) comprises two homogenization steps, wherein the first homogenization temperature is 60-70 ℃, and the first homogenization pressure is 24-28 MPa; the second homogenizing temperature is 65-75 deg.C, and the second homogenizing pressure is 36-40 MPa.
Preferably, in the step 4), the pasteurization temperature is 86-90 ℃, the sterilization time is 8-12min, and the cooling temperature is 40-44 ℃;
the adding amount of the composite strain is 0.01-0.02% of the mass of the homogenized pulp, and the adding amount of the glutamine transaminase is 0.03-0.08% of the mass of the homogenized pulp;
the fermentation temperature is 40-44 ℃, the fermentation time is 7-9h, the pH value of the slurry at the end point of fermentation is 4.25 +/-0.1, and the acidity is 26-30 DEG T; after fermentation, the cooling temperature is 15-18 ℃, the shearing speed is 2500-.
Preferably, the water in the step 1) is softened water, and the softened water contains 0.03-0.06 mass percent of sodium tripolyphosphate.
The technical scheme of the invention has the following advantages:
1. the invention provides fermented walnut milk which comprises the following raw materials: 5-10 parts of walnut kernels; 0.6-0.9 part of stabilizer; 6-9 parts of a fermentation carbon source; 0.01-0.02 part of composite strain; 0.03-0.08 part of glutamine transaminase; the stabilizer consists of diacetyl tartaric acid monoglyceride and diglyceride, sodium tripolyphosphate, propylene glycol alginate and gellan gum, wherein the mass ratio of the diacetyl tartaric acid monoglyceride and sodium tripolyphosphate to the propylene glycol alginate to the gellan gum is (1-3): 23-26): 1. According to the invention, the stabilizer with specific components is added in the fermentation process, and the interaction of the components can ensure that the product is uniform and stable in the normal-temperature or high-temperature storage process, is not layered, does not have precipitation or precipitation, has small particle size and is uniformly distributed, so that the stability of the product is greatly improved. Simultaneously, glutamine transaminase is added during fermentation, the glutamine transaminase can promote walnut protein crosslinking, a more compact and stable protein network structure is formed, the dehydration shrinkage phenomenon of products in the shelf life is improved, and the stability of the products is further improved. Meanwhile, the fermented walnut milk provided by the invention is not subjected to degreasing treatment before fermentation, and can still keep a pleasant flavor and a fine and smooth taste by being matched with the composite strain.
2. According to the fermented walnut milk provided by the invention, the glutamine transaminase and the composite strain are added simultaneously, synchronous enzyme deactivation is realized in an ultrahigh-temperature instantaneous sterilization process, no additional process step is added, and the operation is convenient. Meanwhile, the heated fermented walnut milk can be further refined by homogenization after sterilization, so that the rich fat feeling is generated, and the walnut fragrance is natural and pure.
Detailed Description
The L.plantarum used in the following examples and comparative examples was obtained from DuPont Nutrition food ingredient (Beijing) Inc. under model number Lp-115;
lactobacillus helveticus is purchased from Shanghai fusheng industries, Inc., and has the model number of FSJ 988005;
bifidobacterium lactis was purchased from Dupont nutritional food ingredient (Beijing) Inc. under model number HN 019;
lactobacillus delbrueckii subsp lactis is purchased from Shanghai Hao Sheng Kogyo Co., Ltd, and the model is FSJ 987662;
diacetyl tartaric acid mono-diglyceride was purchased from cairi ingredient trade (shanghai) ltd, model 20070766;
propylene glycol alginate is purchased from Qingdao Mingyue ocean science and technology Limited, and has the model of 429A;
gellan gum is available from Atziris International trade (Shanghai) Inc. under the model YSS.
Example 1
The embodiment provides a preparation method of fermented walnut milk, which comprises the following steps:
1) mixing 100kg of walnut kernel with 400kg of sodium hydroxide aqueous solution with the mass concentration of 1%, stirring at 96 ℃ for 6min, then discharging the sodium hydroxide aqueous solution, and flushing with pure water to obtain peeled walnut kernel; mixing peeled walnut kernels with softened water (containing 0.04 wt% of sodium tripolyphosphate) according to a mass ratio of 1:3, and then grinding the walnut kernels into pulp at 75 ℃ to obtain walnut pulp;
2) mixing 0.45kg of diacetyl tartaric acid monoglyceride and diglyceride, 0.45kg of sodium tripolyphosphate, 5.625kg of propylene glycol alginate, 0.225kg of gellan gum, 30kg of white granulated sugar, 50kg of glucose and 513.25kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
3) mixing the walnut slurry obtained in the step 1) and the stabilizer mixed solution obtained in the step 2) to a constant volume of 1000kg, and then sequentially carrying out primary homogenization and secondary homogenization, wherein the primary homogenization temperature is 63 ℃ and the primary homogenization pressure is 26 MPa; the second homogenization temperature is 70 ℃, and the second homogenization pressure is 38MPa, so as to obtain homogenized slurry;
4) pasteurizing the homogenized slurry obtained in the step 3) at 90 ℃ for 8min, cooling to 40 ℃, adding a composite strain (the adding amount of the composite strain is 0.02 percent of the mass of the homogenized slurry, the composite strain consists of lactobacillus plantarum, lactobacillus helveticus, bifidobacterium lactis and lactobacillus delbrueckii subspecies lactis, the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies lactis is 4:2:3:1) and glutamine transaminase (the adding amount of the glutamine transaminase is 0.05 percent of the mass of the homogenized slurry) into the homogenized slurry for fermentation, controlling the fermentation temperature to be 42 ℃, controlling the fermentation end point to be 4.25 of the pH value of the slurry and 28 ℃ T of acidity, controlling the fermentation time to be 8h, cooling the fermented slurry to 15 ℃ after the fermentation is finished, stirring and shearing for 10min at the rotating speed of 2800r/min to make the fermented material smoother and more uniform, and then carrying out ultrahigh-temperature instantaneous sterilization on the slurry, wherein the sterilization temperature is 106 ℃, the sterilization time is 20s, and homogenizing at 62 ℃ and 38MPa after the sterilization is finished to obtain the fermented walnut milk.
Example 2
The embodiment provides a preparation method of fermented walnut milk, which comprises the following steps:
1) mixing 100kg of walnut kernel with 450kg of sodium hydroxide aqueous solution with the mass concentration of 1%, stirring at 95 ℃ for 6min, then discharging the sodium hydroxide aqueous solution, and flushing with pure water to obtain peeled walnut kernel; mixing peeled walnut kernels with softened water (the softened water contains 0.04 wt% of sodium tripolyphosphate) according to a mass ratio of 1:3.5, and then grinding the mixture at 73 ℃ to obtain walnut pulp;
2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 0.5kg of sodium tripolyphosphate, 6.25kg of propylene glycol alginate, 0.25kg of gellan gum, 27kg of white granulated sugar, 45kg of glucose and 470.5kg of softened water, stirring and shearing at 63 ℃ and 1500r/min for 15min after mixing to obtain a stabilizer mixed solution;
3) mixing the walnut slurry obtained in the step 1) and the stabilizer mixed solution obtained in the step 2) to a constant volume of 1000kg, and then sequentially carrying out primary homogenization and secondary homogenization, wherein the primary homogenization temperature is 66 ℃ and the primary homogenization pressure is 28 MPa; the second homogenization temperature is 72 ℃, and the second homogenization pressure is 37MPa, so as to obtain homogenized slurry;
4) pasteurizing the homogenized slurry obtained in the step 3) at 88 ℃ for 10min, cooling to 43 ℃, adding a composite strain (the adding amount of the composite strain is 0.015 percent of the mass of the homogenized slurry, the composite strain consists of lactobacillus plantarum, lactobacillus helveticus, bifidobacterium lactis and lactobacillus delbrueckii subspecies lactis, the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies lactis is 4:2:3:1) and glutamine transaminase (the adding amount of the glutamine transaminase is 0.06 percent of the mass of the homogenized slurry) into the homogenized slurry for fermentation, controlling the fermentation temperature to be 43 ℃, controlling the fermentation end point to be 4.30 of the pH value of the slurry, controlling the acidity to be 27.5 DEG T, controlling the fermentation time to be 8h, cooling the fermented slurry to 16 ℃ after the fermentation is finished, stirring and shearing the fermented slurry for 12min at the rotating speed of 2700r/min to make the fermented material smoother and uniform, and then carrying out ultrahigh-temperature instantaneous sterilization on the slurry, wherein the sterilization temperature is 108 ℃, the sterilization time is 20s, and homogenizing at 63 ℃ and 38MPa after the sterilization is finished to obtain the fermented walnut milk.
Example 3
The embodiment provides a preparation method of fermented walnut milk, which comprises the following steps:
1) mixing 100kg of walnut kernel with 400kg of sodium hydroxide aqueous solution with the mass concentration of 1%, stirring at 95 ℃ for 7min, discharging the sodium hydroxide aqueous solution, and flushing with pure water to obtain peeled walnut kernel; mixing peeled walnut kernels with softened water (containing 0.04 wt% of sodium tripolyphosphate) according to a mass ratio of 1:4, and then grinding the walnut kernels into pulp at 72 ℃ to obtain walnut pulp;
2) mixing 0.55kg of diacetyl tartaric acid monoglyceride and diglyceride, 0.55kg of sodium tripolyphosphate, 6.875kg of propylene glycol alginate, 0.275kg of gellan gum, 30kg of white granulated sugar, 50kg of glucose and 411.75kg of softened water, stirring and shearing at 65 ℃ and 2000r/min for 12min to obtain a stabilizer mixed solution;
3) mixing the walnut slurry obtained in the step 1) and the stabilizer mixed solution obtained in the step 2) to a constant volume of 1000kg, and then sequentially carrying out primary homogenization and secondary homogenization, wherein the primary homogenization temperature is 65 ℃, the primary homogenization pressure is 25MPa, the secondary homogenization temperature is 70 ℃, and the secondary homogenization pressure is 39MPa to obtain homogenized slurry;
4) pasteurizing the homogenized pulp obtained in the step 3) at 88 ℃ for 10min, cooling to 42 ℃, adding a composite strain (the adding amount of the composite strain is 0.013 percent of the mass of the homogenized pulp, the composite strain consists of lactobacillus plantarum, lactobacillus helveticus, bifidobacterium lactis and lactobacillus delbrueckii subspecies lactis, the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies lactis is 4:2:3:1) and glutamine transaminase (the adding amount of the glutamine transaminase is 0.055 percent of the mass of the homogenized pulp) into the homogenized pulp for fermentation, wherein the fermentation temperature is 42 ℃, the fermentation end point is controlled to be 4.30 of the pH value of the pulp, the acidity is 28 ℃ T, the fermentation time is 8h, after the fermentation is finished, cooling the fermented pulp to 15 ℃, stirring and shearing for 11min at the rotating speed of 3000r/min to make the fermented material smoother and more uniform, and then carrying out ultrahigh-temperature instantaneous sterilization on the slurry, wherein the sterilization temperature is 110 ℃, the sterilization time is 15s, and homogenizing at 64 ℃ and 38MPa after the sterilization is finished to obtain the fermented walnut milk.
Comparative example 1
The comparative example provides a preparation method of fermented walnut milk, and compared with example 1, the difference is that in step 2), 0.45kg of sodium tripolyphosphate, 5.625kg of propylene glycol alginate, 0.225kg of gellan gum, 30kg of white granulated sugar, 50kg of glucose and 513.7kg of softened water are mixed, and after mixing, stirring and shearing are carried out at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution.
Comparative example 2
The comparative example provides a preparation method of fermented walnut milk, and compared with example 1, the difference is that in step 2), 0.45kg of diacetyl tartaric acid monoglyceride and diglyceride, 5.625kg of propylene glycol alginate, 0.225kg of gellan gum, 30kg of white granulated sugar, 50kg of glucose and 513.7kg of softened water are mixed, and after mixing, stirring and shearing are carried out for 15min at the rotating speed of 1500r/min at the temperature of 65 ℃ to obtain a stabilizer mixed solution.
Comparative example 3
The comparative example provides a preparation method of fermented walnut milk, and compared with example 1, the difference is that in step 2), 0.45kg of diacetyl tartaric acid monoglyceride and diglyceride, 0.45kg of sodium tripolyphosphate, 0.225kg of gellan gum, 30kg of white granulated sugar, 50kg of glucose and 518.875kg of softened water are mixed, and after mixing, stirring and shearing are carried out for 15min at the rotating speed of 1500r/min at the temperature of 65 ℃ to obtain a stabilizer mixed solution.
Comparative example 4
The comparative example provides a preparation method of fermented walnut milk, and compared with example 1, the difference is that in step 2), 0.45kg of diacetyl tartaric acid monoglyceride and diglyceride, 0.45kg of sodium tripolyphosphate, 5.625kg of propylene glycol alginate, 30kg of white granulated sugar, 50kg of glucose and 513.475kg of softened water are mixed, and after mixing, stirring and shearing are carried out for 15min at the rotating speed of 1500r/min at the temperature of 65 ℃ to obtain a stabilizer mixed solution.
Comparative example 5
The comparative example provides a preparation method of fermented walnut milk, and compared with example 1, the difference is that in step 2), 30kg of white granulated sugar, 50kg of glucose and 520kg of softened water are mixed, and after mixing, stirring and shearing are carried out for 15min at the temperature of 65 ℃ and the rotating speed of 1500r/min, so as to obtain a stabilizer mixed solution.
Comparative example 6
This comparative example provides a process for the preparation of fermented walnut milk, which differs from example 1 in that no transglutaminase is added in step 4).
Evaluation of stability
The stability evaluation of the walnut fermented milk obtained in the above examples and comparative examples is carried out, and the specific method comprises the following three steps: standing at normal temperature, 37 ℃ and 45 ℃ to observe the conditions of water separation, precipitation and the like; analyzing and determining the stability of the product by using a Turbiscan stability analyzer; thirdly, particle size analysis is carried out by utilizing a Mastersizer 3000 laser particle size analyzer. And comprehensively judging the stability of the product by combining the three methods.
Test example 1: standing and observing at normal temperature, 37 deg.C and 45 deg.C
Respectively placing the fermented walnut milk (contained in 200ml transparent sterile plastic bottles) at normal temperature for 6 months, at 37 ℃ for 3 months, and at 45 ℃ for 2 months. The stability of different samples is analyzed by measuring the height (mm) of the fermented walnut milk water separation layer and observing the layering and precipitation conditions of the samples by naked eyes, and the results are shown in tables 1-3.
TABLE 1 standing observation results of samples placed at Normal temperature
Standing observation result of sample placed at 237 ℃ in table
Standing observation result of sample placed at 345 ℃ in table
As can be seen from tables 1 to 3, examples 1 to 3 all had good storage stability at room temperature, 37 ℃ and 45 ℃; in contrast, example 6 is slightly less stable; whereas comparative examples 1-5 were unacceptably poor in stability.
Test example 2 measurement of product stability by analysis with a Turbiscan stability Analyzer
The fermented walnut milk obtained in the above examples and comparative examples is detected by a Turbiscan Lab static stability analyzer, the stability of the sample is reflected by detecting the change of the light intensity values of the transmitted light and the back scattered light of the sample, the deviation of the light intensity received by a plurality of scans is measured by a stability dynamic index (TSI) through software analysis, and the smaller the TSI is, the more stable the system is. Wherein the stability of TSI is less than 1.5, the stability of TSI is more than or equal to 1.5 and less than or equal to 3.0 is poor, and the stability of TSI is more than 3.0 and is poor.
The sample determination method is as follows: the sample to be measured is placed into a measuring cell, the liquid loading amount is 20mL, the measurement is carried out through a scanning mode, the probe is used for measuring every 40 micrometers from the bottom of the sample cell to the top of the sample cell, and the measurement of the sample cell from the bottom to the top is called 1-time scanning. The sample scanning time is set to be 24h, the scanning interval is set to be 1h, and the test temperature is constantly set to be 25 ℃.
The specific test results are shown in table 4.
TABLE 4
As can be seen from Table 4, the overall stability indexes of examples 1-3 are all less than 1.5, and the shelf life stability is good; in contrast, comparative example 6 had slightly poor stability because no transglutaminase was added. In comparative examples 1-4, because the variety of the added stabilizer is insufficient, the components of the stabilizer cannot cooperate with each other to play a stabilizing role, and the stability indexes are all larger, namely the stability is poorer; comparative example 5 had poor stability because no stabilizer was added.
Test example 3Mastersizer 3000 laser particle size analyzer for particle size analysis
The walnut fermented milk obtained in the above examples and comparative examples is detected by a Mastersizer 3000 laser particle size analyzer, samples are detected according to the physical phenomenon that particles can scatter laser light, the particle size distribution diagram of the samples is obtained by computer analysis, and the stability of the products is predicted by the particle size distribution diagram to help analysis of the system structure. Average particle diameter D V90 Smaller indicates smaller protein particles and fat globules in the product, more uniform distribution, demonstrating better product stability. The test results are shown in table 5.
TABLE 5
As is clear from Table 5, the average particle diameters D in examples 1 to 3 V90 Are all smaller and are all below 90 mu m; while the average particle diameter D of the comparative example V90 The particle size is different from 120-420 mu m, namely the distribution of protein and fat particles in the system is not uniform enough, and the phenomena of water separation, layering, precipitation and the like are easy to occur.
As described above, the analysis results of test examples 1, 2, and 3 all show that the stability of examples 1 to 3 is better, the stability of comparative example 6 is slightly poor, and the stability of comparative examples 1 to 5 is poor due to the absence of part or all of the components of the stabilizer.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. The fermented walnut milk is characterized by comprising the following raw materials in parts by weight:
5-10 parts of walnut kernels;
0.6-0.9 part of stabilizer;
6-9 parts of a fermentation carbon source;
0.01-0.02 part of composite strain;
0.03-0.08 part of glutamine transaminase;
the stabilizer consists of diacetyl tartaric acid monoglyceride and diglyceride, sodium tripolyphosphate, propylene glycol alginate and gellan gum, wherein the mass ratio of the diacetyl tartaric acid monoglyceride and sodium tripolyphosphate to the propylene glycol alginate to the gellan gum is (1-3): 23-26): 1.
2. The fermented walnut milk according to claim 1, wherein the composite strain consists of lactobacillus plantarum, lactobacillus helveticus, bifidobacterium lactis and lactobacillus delbrueckii subspecies, and the mass ratio of the lactobacillus plantarum, the lactobacillus helveticus, the bifidobacterium lactis and the lactobacillus delbrueckii subspecies is (3-6): (1-3): (2-4): 1.
3. The fermented walnut milk according to claim 1 or 2, wherein the fermentation carbon source comprises white granulated sugar and glucose, and the mass ratio of the white granulated sugar to the glucose is (2-4): 5.
4. Fermented walnut milk according to any of the claims 1 to 3, characterized in that the walnut kernels are peeled walnut kernels.
5. A method of producing fermented walnut milk according to any one of claims 1 to 4, characterized in that it comprises the following steps:
1) mixing walnut kernels with water and then grinding the mixture into thick liquid to obtain walnut slurry;
2) mixing a stabilizer, a fermentation carbon source and water, and then stirring and shearing to obtain a stabilizer mixed solution;
3) mixing the walnut slurry and the stabilizer mixed solution, then fixing the volume, and homogenizing to obtain homogenized slurry;
4) pasteurizing the homogenized slurry obtained in the step 3), cooling, adding a composite strain and glutamine transaminase for fermentation, and cooling, shearing, sterilizing and homogenizing the fermentation liquor again after the fermentation is finished to obtain the fermented walnut milk.
6. The method for preparing fermented walnut milk according to claim 5, further comprising a step of mixing walnut kernels with alkali liquor and peeling before mixing walnut kernels with water in step 1).
7. The method for preparing fermented walnut milk according to claim 5 or 6, characterized in that,
the mass ratio of the walnut kernels to the water in the step 1) is 1 (2.5-5); the grinding temperature is 70-80 deg.C.
8. A method of producing fermented walnut milk according to any one of claims 5 to 7,
in the step 2), the shearing rotating speed is 1500-; the mass ratio of the stabilizer to the fermentation carbon source to the water is 1: (9-12) 40-80;
the homogenization in the step 3) comprises two homogenization steps, wherein the first homogenization temperature is 60-70 ℃, and the first homogenization pressure is 24-28 MPa; the second homogenizing temperature is 65-75 deg.C, and the second homogenizing pressure is 36-40 MPa.
9. The method for preparing fermented walnut milk according to any one of claims 5 to 8, wherein in step 4), the pasteurization temperature is 86-90 ℃, the sterilization time is 8-12min, and the cooling temperature is 40-44 ℃;
the adding amount of the composite strain is 0.01-0.02% of the mass of the homogenized pulp, and the adding amount of the glutamine transaminase is 0.03-0.08% of the mass of the homogenized pulp;
the fermentation temperature is 40-44 ℃, the fermentation time is 7-9h, the pH value of the slurry at the end point of fermentation is 4.25 +/-0.1, and the acidity is 26-30 DEG T; after fermentation, the cooling temperature is 15-18 ℃, the shearing speed is 2500-.
10. The preparation method of the fermented walnut milk according to any one of claims 5 to 9, wherein the water in step 1) is softened water, preferably, the softened water contains 0.03 to 0.06 mass percent of sodium tripolyphosphate.
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