CN115088766A - Fermented walnut milk and preparation method thereof - Google Patents
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- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 91
- 230000004151 fermentation Effects 0.000 claims abstract description 91
- 241000758789 Juglans Species 0.000 claims abstract description 53
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 53
- 235000020234 walnut Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
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- 239000002131 composite material Substances 0.000 claims abstract description 21
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000001737 promoting effect Effects 0.000 claims abstract description 13
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- 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 description 18
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- 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 description 18
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- 229940029339 inulin Drugs 0.000 claims description 18
- 235000013856 polydextrose Nutrition 0.000 claims description 18
- 239000001259 polydextrose Substances 0.000 claims description 18
- 229940035035 polydextrose Drugs 0.000 claims description 18
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 18
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 18
- 239000012138 yeast extract Substances 0.000 claims description 18
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 17
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 17
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 17
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 17
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 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
- 239000000203 mixture Substances 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 9
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- 230000000052 comparative effect Effects 0.000 description 40
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- 239000000523 sample Substances 0.000 description 13
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
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- 239000004973 liquid crystal related substance Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
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- 235000012041 food component Nutrition 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
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- 102000003601 transglutaminase Human genes 0.000 description 2
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- 239000003513 alkali Substances 0.000 description 1
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- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 208000017745 inborn carbohydrate metabolic disease Diseases 0.000 description 1
- 238000009776 industrial production 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
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; 0.41-0.78 parts of a stabilizer; 2.74-7.5 parts of fermentation promoting factor; 0.01-0.03 part of composite strain; 0.03-0.08 part of glutamine transaminase. The fermented walnut milk provided by the invention can realize rapid fermentation without adding any fermentation carbon source and without partially degreasing walnut kernels by adding the stabilizer and the fermentation promoting factor with specific components in the fermentation process, and can ensure that the product is uniform and stable in the normal-temperature or high-temperature storage process, is not layered, does not have water separation or precipitation, has smaller particle size of product particles, is uniformly distributed, 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 comprises 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 enable the walnut kernel to be easier to ferment and to have better 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.
Meanwhile, 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 is likely to 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 likely to occur. In addition, in the fermentation process of the walnut kernels, in order to promote fermentation of the walnut kernels and improve fermentation efficiency, fermentation carbon sources (such as white granulated sugar, fructose, glucose, lactose and the like) are often required to be additionally added, but the additional addition of the fermentation carbon sources is not suitable for special people with carbohydrate metabolism disorder, and limits consumer groups to a certain extent.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that carbon sources need to be added to promote fermentation in the fermentation process of the existing walnut kernels, the protein acid precipitation phenomenon possibly occurs when the pH of the system is reduced in the fermentation process, and the walnut protein is denatured due to high-temperature sterilization, so that the walnut milk system is unstable, and the phenomena of layering, precipitation and the like easily occur, 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;
0.41-0.78 parts of a stabilizer;
2.74-7.5 parts of fermentation promoting factor;
0.01-0.03 part of composite strain;
0.03-0.08 part of glutamine transaminase;
the stabilizer consists of diacetyl tartaric acid ester of monoglyceride and diglyceride, sodium carboxymethylcellulose, propylene glycol alginate and gellan gum, wherein the mass ratio of diacetyl tartaric acid ester of monoglyceride and diglyceride, sodium carboxymethylcellulose, propylene glycol alginate to gellan gum is (4-8): (30-50): (5-15): (2-5);
the fermentation promoting factor consists of fructo-oligosaccharide, inulin, polydextrose and yeast extract, wherein the mass ratio of the fructo-oligosaccharide to the inulin to the polydextrose to the yeast extract is (2-8): (15-40): (10-25): 0.4-2.
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 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 slurry 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, stirring, shearing, 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 walnut kernel peeling method further comprises the step of mixing and peeling the walnut kernel with alkali liquor. Preferably, mixing walnut kernel with 0.4-1.8% sodium hydroxide aqueous solution, stirring at 95-98 deg.C for 4-7min, discharging sodium hydroxide aqueous solution, and washing with pure water to obtain peeled walnut kernel; the mass ratio of the walnut kernel 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 kernel 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, the fermentation promoting factor and the water is (0.41-0.78): (2.74-7.5):(10-90).
Preferably, the first and second liquid crystal materials are,
the shearing rotating speed in the step 3) is 1500-;
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 0.01-0.03% 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 7-8h, 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 14-18 ℃, the shearing rotation speed is 3000r/min at 2500-.
Preferably, the water in the step 1) is softened water, and preferably, 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; 0.0.41-0.78 parts of stabilizer; 2.74-7.5 parts of fermentation promoting factor; 0.01-0.03 part of composite strain; 0.03-0.08 part of glutamine transaminase; the stabilizer consists of diacetyl tartaric acid ester of monoglyceride and diglyceride, sodium carboxymethylcellulose, propylene glycol alginate and gellan gum, wherein the mass ratio of diacetyl tartaric acid ester of monoglyceride and diglyceride, sodium carboxymethylcellulose, propylene glycol alginate to gellan gum is (4-8): (30-50): (5-15): (2-5); the fermentation promoting factor consists of fructo-oligosaccharide, inulin, polydextrose and yeast extract, wherein the mass ratio of the fructo-oligosaccharide to the inulin to the polydextrose to the yeast extract is (2-8): (15-40): (10-25): (0.4-2). 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, has no precipitation or precipitation, has small particle size and is uniformly distributed, so that the stability of the product is greatly improved. Meanwhile, a fermentation promoting factor with a specific composition is added to promote rapid fermentation under the condition of no addition of a fermentation carbon source (white granulated sugar and glucose). 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 tissue structure can be further refined by homogenization after sterilization, so that the rich fat feeling is generated, and the walnut fragrance is natural and pure.
3. The fermented walnut milk provided by the invention does not contain a fermentation carbon source (white granulated sugar, glucose, fructose, lactose and the like), and is friendly to people who are sensitive to the fermentation carbon source or intolerant to the fermentation carbon source.
Detailed Description
The following examples are provided to better understand the present invention, not to limit the scope of the present invention, and any products similar or similar to the present invention obtained by combining the features of the present invention with other prior art according to the teaching of the present invention will fall within the scope of the present invention.
The examples do not indicate specific experimental procedures or conditions, and can be performed according to the procedures or conditions of the conventional experimental procedures described in the literature in the field. The reagents or instruments used are not indicated by manufacturers, and are conventional reagent products which can be obtained commercially.
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;
the lactobacillus helveticus is purchased from Shanghai Chaosheng industry Co., Ltd, 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 subspecies lactis is purchased from Shanghai Haifeng industries, Inc. and the model is FSJ 987662; diacetyl tartaric acid mono-diglyceride was purchased from cairi ingredient trade (shanghai) ltd, model number 20070766;
the propylene glycol alginate is purchased from Qingdao Mingyue ocean science and technology Limited company, and the model is 429A;
gellan gum is available from Azereth International trade (Shanghai) Inc. under the type YSS;
fructo-oligosaccharide is purchased from bowling biological products limited company, and the type is FOS 95 powder;
inulin is purchased from Hebei Fengning safety Gaokou practice Co., Ltd, and has a model of P90;
polydextrose was purchased from danish (china) ltd under model number 8104705;
the yeast extract is obtained from Angel Yeast Co., Ltd, and is YF 200.
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 1% sodium hydroxide aqueous solution, stirring at 96 deg.C for 6min, discharging the sodium hydroxide aqueous solution, and peeling with pure water to obtain peeled walnut kernel; mixing peeled walnut kernel with 300kg of softened water (containing 0.04 wt% of sodium tripolyphosphate) and then grinding the mixture at 75 ℃ to obtain walnut pulp;
2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 543.9kg 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), stirring and shearing for 15min at the rotating speed of 1800r/min at the temperature of 60 ℃, then fixing the volume to 1000kg, and then sequentially carrying out primary homogenization and secondary homogenization, wherein the temperature of the primary homogenization is 63 ℃, and the pressure of the primary homogenization 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 29.5 DEG T of acidity, controlling the fermentation time to be 7h, cooling the fermented slurry to 15 ℃ after the fermentation is finished, stirring at the rotation speed of 0r/min for 10min to make the fermented material smoother and uniform, and then carrying out ultrahigh-temperature instantaneous sterilization on the slurry, wherein the sterilization temperature is 106 ℃, the sterilization time is 20s, and after the sterilization is finished, carrying out sterilization and homogenization at 62 ℃ and 38MPa 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, discharging the sodium hydroxide aqueous solution, and washing with pure water to obtain peeled walnut kernel; mixing peeled walnut kernels with 350kg of softened water (containing 0.04 wt% of sodium tripolyphosphate) and then grinding the mixture at 73 ℃ to obtain walnut pulp;
2) mixing 0.4kg of diacetyl tartaric acid ester of mono-di-glyceride, 4kg of sodium carboxymethylcellulose, 1.2kg of propylene glycol alginate, 0.3kg of gellan gum, 6kg of fructo-oligosaccharide, 25kg of inulin, 20kg of polydextrose, 0.6kg of yeast extract and 492.5kg 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), stirring and shearing at the rotation speed of 1700r/min at 63 ℃ for 10min, then fixing the volume to 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 and 28.5 ℃ T of acidity, controlling the fermentation time to be 7h, cooling the fermented slurry to 16 ℃ after the fermentation is finished, stirring and shearing the fermented slurry at 2700r/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 108 ℃, the sterilization time is 20s, and after the sterilization is finished, carrying out sterilization and homogenization at 63 ℃ and 38MPa 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 1% sodium hydroxide aqueous solution, stirring at 95 deg.C for 7min, discharging the sodium hydroxide aqueous solution, and peeling with pure water to obtain peeled walnut kernel; mixing peeled walnut kernels with 400kg of softened water (containing 0.04 wt% of sodium tripolyphosphate) and then grinding the mixture at 72 ℃ to obtain walnut pulp;
2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 4.2kg of sodium carboxymethylcellulose, 1.1kg of propylene glycol alginate, 0.4kg of gellan gum, 5kg of fructo-oligosaccharide, 27kg of inulin, 18kg of polydextrose, 0.6kg of yeast extract and 443.2kg of softened water, stirring and shearing at the rotating speed of 2000r/min at 65 ℃ 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), stirring and shearing at the rotating speed of 1600r/min at 58 ℃ for 12min, then fixing the volume to 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 4.28 of the pH value of the pulp, the acidity is 29 ℃ T, the fermentation time is 7h, 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 after the sterilization is finished, carrying out sterilization and homogenization at 64 ℃ and 38MPa to obtain the fermented walnut milk.
Comparative example 1
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: mixing 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 544.4kg of softened water, stirring and shearing at the temperature of 65 ℃ and the rotating speed of 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 7 h.
Comparative example 2
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: and 2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 547.4kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution.
In the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 7 h.
Comparative example 3
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: step 2), mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 544.9kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be 4.25 of the pH value of the slurry, 29.5 degrees T of acidity and 7 hours of fermentation time.
Comparative example 4
The comparative example provides a preparation method of fermented walnut milk, which is different from the preparation method of the example 1 in that: and 2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 544.2kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution.
In the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 7 h.
Comparative example 5
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: step 2) mixing 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 549.2kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min after mixing to obtain a mixed solution;
in the step 4), the fermentation end point is controlled to be 4.25 of the pH value of the slurry, 29.5 degrees T of acidity and 7 hours of fermentation time.
Comparative example 6
The comparative example provides a preparation method of fermented walnut milk, which is different from the preparation method of the example 1 in that no glutamine transaminase is added in the step 4), the fermentation end point in the step 4) is controlled to be 4.25 of the pH value of slurry, 29.5 degrees T of acidity and 7 hours of fermentation time.
Comparative example 7
The comparative example provides a preparation method of fermented walnut milk, which is different from the preparation method of the example 1 in that: step 2), mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 30kg of inulin, 15kg of polydextrose, 0.8kg of yeast extract and 548.9kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 8.5 h.
Comparative example 8
The comparative example provides a preparation method of fermented walnut milk, which is different from the preparation method of the example 1 in that: step 2), mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 15kg of polydextrose, 0.8kg of yeast extract and 573.9kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 11 h.
Comparative example 9
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: step 2) mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 0.8kg of yeast extract and 558.9kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be the pH value of the slurry at 4.25, the acidity at 29.5 DEG T, and the fermentation time is 10.5 h.
Comparative example 10
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: step 2) mixing 0.5kg of diacetyl tartaric acid ester of mono-di-glyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum, 5kg of fructo-oligosaccharide, 30kg of inulin, 15kg of polydextrose and 544.7kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min after mixing to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be 4.25 of the pH value of the slurry, 29.5 degrees T of acidity and 9 hours of fermentation time.
Comparative example 11
The comparative example provides a preparation method of fermented walnut milk, which is different from example 1 in that: step 2), mixing 0.5kg of diacetyl tartaric acid monoglyceride and diglyceride, 3.5kg of sodium carboxymethylcellulose, 1.0kg of propylene glycol alginate, 0.3kg of gellan gum and 594.7kg of softened water, stirring and shearing at 65 ℃ and 1500r/min for 15min to obtain a stabilizer mixed solution;
in the step 4), the fermentation end point is controlled to be the pH value of the slurry at 6.25, the acidity at 7.5 DEG T, and the fermentation time is 12 h.
Stability evaluation and sensory evaluation
The fermented walnut milk obtained in the above examples and comparative examples is subjected to stability evaluation, and the specific method includes the following three methods: 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.
And performing sensory evaluation on the pure fermented walnut milk obtained in the above examples and comparative examples, and ensuring that other conditions are consistent according to four items of smell, sweetness and sourness, tissue state, fineness, palatability and overall acceptance, wherein the higher the score is, the better the effect is.
Test example 1: standing and observing at normal temperature, 37 deg.C and 45 deg.C
Respectively placing the fermented walnut milk (contained in a 200ml transparent sterile plastic bottle) 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 ℃; compared with comparative examples 1-5, the stability is poor because the stabilizer is partially or completely deleted, and comparative example 6, because the transglutaminase is not added, the stability is slightly poor; while the fermentation-promoting factors of comparative examples 7 to 10 had a lack of partial components and almost no change in stability, the fermentation-promoting factors of comparative example 11 were not added, and the stability was slightly poor but not very remarkable.
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 light intensity variation of the transmitted light and the back scattered light of the sample, and the deviation of the received light intensity after multiple scans is measured by a stability dynamics index (TSI) through software analysis, wherein the smaller the TSI, the more stable the system. 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 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 in a scanning mode, the probe measures 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 constant 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 comparative examples 1 to 4, because the types of the added stabilizers are not enough, the components of the stabilizers can not mutually cooperate to play a stabilizing role, and the stability indexes are all larger, namely the stability is poorer; comparative example 5 has poor stability because no stabilizer is added; in contrast, comparative example 6, in which no transglutaminase was added, had a slightly poor stability; comparative examples 7-11 all had stability indices less than 1.5 and good shelf life stability.
Test example 3Mastersizer 3000 laser particle size analyzer for particle size analysis
The fermented walnut milk obtained in the above examples and comparative examples is detected by a Mastersizer 3000 laser particle size analyzer, a sample is detected according to a physical phenomenon that the particles can enable laser to generate scattering, a particle size distribution diagram of the sample is obtained by computer analysis, and the stability of the product is predicted by the particle size distribution diagram to help analyzing the system structure. Average particle diameter D V90 The smaller, indicating smaller protein particles and fat globules in the product, the more uniform the distribution, demonstrating better product stability. The test results are shown in table 5.
TABLE 5
As is clear from Table 5, the average particle diameter D in examples 1 to 3 is V90 Are all smaller and are all below 90 mu m; average particle diameter D of comparative examples 1 to 6 V90 The particle size is different at 185-415 μm, 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; average particle diameter D of comparative examples 7 to 11 V90 All are smaller and are below 90 mu m.
Test example 4
Sensory evaluation the sensory evaluation results of the pure fermented walnut milks prepared in examples and comparative examples were shown in table 7, which were scored by 15 panelists according to the criteria in table 6.
TABLE 6
TABLE 7
As can be seen from Table 7, the fermentation of the walnut milk in the examples 1-3, which is added with the fermentation promoting factor and the specific combination and the stabilizer, has proper pH value and acidity at the fermentation end point and higher sensory score; the pH value and the acidity of the fermentation end points of the comparative examples 1 to 6 are proper, but the mouthfeel of the product is influenced due to partial or complete lack of the stabilizer, and the sensory score is slightly low; comparative examples 7 to 11 have a longer fermentation time or failed to start fermentation due to the loss of part or all of the components of the fermentation-promoting factors, and thus have poor flavor and palatability and low sensory score.
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. This need not be, nor should it be 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;
0.41-0.78 parts of a stabilizer;
2.74-7.5 parts of fermentation promoting factor;
0.01-0.03 part of composite strain;
0.03-0.08 part of glutamine transaminase;
the stabilizer consists of diacetyl tartaric acid monoglyceride and diglyceride, sodium carboxymethylcellulose, propylene glycol alginate and gellan gum, wherein the mass ratio of diacetyl tartaric acid monoglyceride and diglyceride to sodium carboxymethylcellulose to propylene glycol alginate to gellan gum is (4-8): (30-50): (5-15): (2-5);
the fermentation promoting factor consists of fructo-oligosaccharide, inulin, polydextrose and yeast extract, wherein the mass ratio of the fructo-oligosaccharide to the inulin to the polydextrose to the yeast extract is (2-8): (15-40): (10-25): 0.4-2.
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. Fermented walnut milk according to any of the claims 1-2, characterized in that the walnut kernels are peeled walnut kernels.
4. A method of producing fermented walnut milk according to any one of claims 1 to 3, comprising the steps of:
1) mixing walnut kernels with water and then grinding the mixture into slurry to obtain walnut slurry;
2) mixing a stabilizer, a fermentation promoting factor and water, and then stirring and shearing to obtain a stabilizer mixed solution;
3) mixing the walnut slurry and the stabilizer mixed solution, stirring, shearing, fixing the volume, and then 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, cooling, shearing, sterilizing and aseptically homogenizing the fermentation liquor after fermentation is finished, thus obtaining the fermented walnut milk.
5. The method for preparing fermented walnut milk according to claim 4, further comprising the step of mixing and peeling the walnut kernel and the lye before mixing the walnut kernel and the water in the step 1).
6. The method for preparing fermented walnut milk according to claim 4 or 5, characterized in that,
the mass ratio of the walnut kernel to the water in the step 1) is 1 (2.5-5); the grinding temperature is 70-80 deg.C.
7. The method for preparing fermented walnut milk according to any one of claims 4 to 6, wherein the shearing rotation speed in step 2) is 1500-; the mass ratio of the stabilizer, the fermentation promoting factor and the water is (0.41-0.78): (2.74-7.5):(10-90).
8. A method of producing fermented walnut milk according to any one of claims 4 to 7,
the shearing rotating speed in the step 3) is 1500-;
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 temperature of the second homogenization is 65-75 ℃, and the pressure of the second homogenization is 36-40 MPa.
9. The method for preparing fermented walnut milk according to any one of claims 4 to 8, wherein in step 4), the pasteurization temperature is 86 to 90 ℃, the sterilization time is 8 to 12min, and the cooling temperature is 40 to 44 ℃;
the adding amount of the composite strain is 0.01-0.03% 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 7-8h, 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 14-18 ℃, the shearing speed is 2500-.
10. The preparation method of the fermented walnut milk according to any one of claims 4 to 9, wherein the water in step 1) is softened water, and preferably the softened water contains 0.03 to 0.06 mass percent of sodium tripolyphosphate.
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