CN1792181A - Method for preparing walnut sour milk - Google Patents
Method for preparing walnut sour milk Download PDFInfo
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- CN1792181A CN1792181A CNA2005100227321A CN200510022732A CN1792181A CN 1792181 A CN1792181 A CN 1792181A CN A2005100227321 A CNA2005100227321 A CN A2005100227321A CN 200510022732 A CN200510022732 A CN 200510022732A CN 1792181 A CN1792181 A CN 1792181A
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Abstract
A process for preparing sour walnut milk includes such steps as providing walnut kernel, boiling, flushing by high-pressure cold water for peeling, mixing with water, grinding to obtain walnut milk, mixing with fresh milk to obtain fermenting culture medium, centrifuging the fresh milk to obtain defatted milk culture medium, inoculating Bulgaria lactobacillus and thermophilic streptococcus to obtain leavening agent, adding it to said fermenting culture medium, stirring, loading in cans and putting them in constant-temp case.
Description
Technical field
The present invention relates to a kind of preparation method of sour milk, particularly a kind of preparation method of walnut sour milk.
Background technology
The preparation method of walnut milk boils walnut kernel to slough kind of a skin in 3-5 minute with 7% sodium hydroxide solution at present, and rinsing is clean repeatedly with clear water after 10 minutes to use the rinsing of 0.36-0.38% hydrochloric acid solution again, boils slaking, pulls out; The slaking walnut kernel adds three times in water defibrination repeatedly, and slurries filter with 80 mesh filter screens, and under 30MPa pressure homogeneous; According to walnut kernel 10%, milk powder 20%, sucrose 6%, agar 0.2% mixing and stirring, add the water constant volume, sterilize, be cooled to inoculation about 40 degrees centigrade after the sterilization, inoculum concentration is 2% (bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus kind mixed bacteria), stir, canned respectively, keep 40-44 degree centigrade of fermentation temperature, fermentation time 4.5 hours at fermenting cellar; Fermentation finishes, and puts into freezer, and after-ripening is 12 hours under the 1-5 degrees celsius.But it has used the taste of chemical substance sour milks such as NaOH in preparation process, and the effect, nutritive value and the taste that ferment with milk powder are not fine; And in preparation, used the agar that is not inconsistent with the wholefood requirement.
Summary of the invention
The objective of the invention is to overcome the shortcoming of above-mentioned prior art, provide a kind of and be of high nutritive value, preparation technology is simple and meet the preparation method of the walnut sour milk of wholefood requirement.
For achieving the above object, the technical solution used in the present invention is: at first get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4～6 minutes, wash and remove the peel with high-pressure cold water then; Then, walnut kernel and water after the peeling are mixed by 1: 0.9～1.2 mass ratio and grind and make the walnut breast, with the walnut that makes breast and fresh milk by 1.8～2.1: 2.5～3.3 mass ratio mixes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 25～35 minutes in 88～92 ℃; Fresh milk placed on 3000～4000 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15～20 minutes, in high-pressure sterilizing pot 105 ℃-108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 40 ℃-42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 40～45 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ places 4 ℃ to get final product in 10～12 hours down after 3～4 hours again.
Because the present invention uses the fresh milk fermentation, guarantee the effect and the taste of fermentation, can strengthen coagulation result with big inoculum concentration, in the decortication process, do not use any chemical substance to guarantee that walnut sour milk has pure taste.
The specific embodiment
Embodiment 1, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 0.9 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.9: 3.0 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 30 minutes in 90 ℃; Fresh milk placed on 3000 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 105 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 40 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 45 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.5 hours, places 4 ℃ to get final product in following 12 hours again.
Embodiment 2, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 5 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.1 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.1: 2.8 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 28 minutes in 88 ℃; Fresh milk placed on 3200 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 18 minutes, in high-pressure sterilizing pot 106 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ then lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 42 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 2.8 hours, places 4 ℃ to get final product in following 11 hours again.
Embodiment 3, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 6 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.0 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.8: 2.5 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 32 minutes in 92 ℃; Fresh milk placed on 3800 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 20 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 44 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3 hours, places 4 ℃ to get final product in following 10 hours again.
Embodiment 4, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 5 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.2 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.0: 3.3 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 25 minutes in 89 ℃; Fresh milk placed on 3500 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 40 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 4 hours, places 4 ℃ to get final product in following 11 hours again.
Embodiment 5, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 6 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.0 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.1: 3.1 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 35 minutes in 91 ℃; Fresh milk placed on 4000 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 20 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 43 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.2 hours, places 4 ℃ to get final product in following 10 hours again.
Embodiment 6, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.2 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.9: 2.6 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 33 minutes in 88 ℃; Fresh milk placed on 3400 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 41 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.6 hours, places 4 ℃ to get final product in following 12 hours again.
Because sour milk helps human consumption, absorb, and can suppress the interior harmful microorganism of human body derives, disease preventing and treating, promote longevity, walnut then contains rich in protein, fat, minerals and vitamins, slightly warm in nature, invigorate the kidney and stop nocturnal emission, replenish qi to invigorate the spleen, effect such as warm lung Dingchuan, ease constipation, the present invention is mixed with the vegetable protein sour milk with walnut protein and fresh milk, combines the nutrition and the characteristics of vegetable protein and animal protein sour milk, has improved the nutritional quality of vegetable protein, improve the function of vegetable protein, reached nutrition, health care, safe requirement.
Claims (7)
1, a kind of preparation method of walnut sour milk, get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4～6 minutes, wash and remove the peel with high-pressure cold water then; It is characterized in that:
1) preparation of walnut milk fermentation culture medium
Walnut kernel and water after the peeling are mixed by 1: 0.9～1.2 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.8～2.1 with the walnut that makes: 2.5～3.3 mass ratio mixing, and the white granulated sugar that adds this mixture quality 7% is allocated;
2) sterilization
Behind walnut milk fermentation medium sterilization,, be incubated 25～35 minutes in 88～92 ℃;
3) preparation of leavening
Fresh milk placed on 3000～4000 rev/mins the centrifuge centrifugal 15～20 minutes, in high-pressure sterilizing pot 105 ℃-108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 40 ℃-42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate 3 days to curdled milk fully;
4) inoculation
Walnut milk fermentation liquid medium after the sterilization is cooled to 40～45 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix;
5) fermentation
Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ places 4 ℃ to get final product in 10～12 hours down after 3～4 hours again.
2, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 0.9 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.9: 3.0 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 30 minutes in 90 ℃; Fresh milk placed on 3000 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 105 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 40 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 45 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.5 hours, places 4 ℃ to get final product in following 12 hours again.
3, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 5 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.1 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.1: 2.8 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 28 minutes in 88 ℃; Fresh milk placed on 3200 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 18 minutes, in high-pressure sterilizing pot 106 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 42 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 2.8 hours, places 4 ℃ to get final product in following 11 hours again.
4, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 6 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.0 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.8: 2.5 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 32 minutes in 92 ℃; Fresh milk placed on 3800 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 20 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 44 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3 hours, places 4 ℃ to get final product in following 10 hours again.
5, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 5 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.2 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.0: 3.3 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 25 minutes in 89 ℃; Fresh milk placed on 3500 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 40 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 4 hours, places 4 ℃ to get final product in following 11 hours again.
6, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 6 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.0 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 2.1: 3.1 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 35 minutes in 91 ℃; Fresh milk placed on 4000 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 20 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 43 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.2 hours, places 4 ℃ to get final product in following 10 hours again.
7, the preparation method of walnut sour milk according to claim 1 is characterized in that: get fresh, dry, no insect pest, do not have go mouldy, the walnut kernel of no field trash adds and stops heating after boiling in the entry, be incubated 4 minutes, wash and remove the peel with high-pressure cold water then; Walnut kernel and water after the peeling are mixed by 1: 1.2 mass ratio and grind and make the walnut breast, newborn and fresh milk is by 1.9: 2.6 mass ratio mixing with the walnut that makes, and the white granulated sugar that adds this mixture quality 7% is allocated and made walnut milk fermentation culture medium; Behind walnut milk fermentation medium sterilization,, be incubated 33 minutes in 88 ℃; Fresh milk placed on 3400 rev/mins the centrifuge and to make degreasing milk medium in centrifugal 15 minutes, in high-pressure sterilizing pot 108 ℃ then, sterilize and made the skimmed milk seed culture medium in 20 minutes, the skimmed milk seed culture medium that makes is cooled to after 42 ℃ lactobacillus bulgaricus and the streptococcus thermophilus mass ratio by 1: 1 is inserted in the degreasing milk medium, places 42 ℃ of incubators to cultivate and made leavening to curdled milk fully in 3 days; Walnut milk fermentation liquid medium after the sterilization is cooled to 41 ℃, under aseptic condition, adds the leavening of walnut milk fermentation culture medium quality 10%, mix; Dress is irritated under aseptic condition, and the insulating box insulation that places 42 ℃ is after 3.6 hours, places 4 ℃ to get final product in following 12 hours again.
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| CNB2005100227321A CN100361588C (en) | 2005-12-26 | 2005-12-26 | Method for preparing walnut sour milk |
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| CNB2005100227321A CN100361588C (en) | 2005-12-26 | 2005-12-26 | Method for preparing walnut sour milk |
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| CN1792181A true CN1792181A (en) | 2006-06-28 |
| CN100361588C CN100361588C (en) | 2008-01-16 |
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| CNB2005100227321A Expired - Fee Related CN100361588C (en) | 2005-12-26 | 2005-12-26 | Method for preparing walnut sour milk |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776144A (en) * | 2012-07-30 | 2012-11-14 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented kim milk |
| CN104255914A (en) * | 2014-09-18 | 2015-01-07 | 河北科技大学 | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage |
| CN104904854A (en) * | 2015-06-26 | 2015-09-16 | 苏亚平 | Walnut yoghourt and preparation method thereof |
| CN105558727A (en) * | 2015-12-23 | 2016-05-11 | 济南恒辉科济食品配料有限公司 | Pure walnut meat fermented acid beverage and preparation method thereof |
| CN107801774A (en) * | 2017-10-24 | 2018-03-16 | 贵州百科薏仁生物科技有限公司 | A kind of preparation method of adlay walnut sour milk |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141725A (en) * | 1995-02-10 | 1997-02-05 | 成都市乳品公司 | Walnut-kernel and peanut-kernel milk and production method thereof |
| CN1545892A (en) * | 2003-12-05 | 2004-11-17 | 董建升 | Walnut milk |
-
2005
- 2005-12-26 CN CNB2005100227321A patent/CN100361588C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776144A (en) * | 2012-07-30 | 2012-11-14 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented kim milk |
| CN102776144B (en) * | 2012-07-30 | 2015-03-04 | 上海交通大学 | Complex strain, fermentation agent and preparation method of natural fermented skim milk |
| CN104255914A (en) * | 2014-09-18 | 2015-01-07 | 河北科技大学 | Walnut milk fermentation agent, walnut milk lactobacillus fermentation beverage and preparation method of walnut milk lactobacillus fermentation beverage |
| CN104904854A (en) * | 2015-06-26 | 2015-09-16 | 苏亚平 | Walnut yoghourt and preparation method thereof |
| CN105558727A (en) * | 2015-12-23 | 2016-05-11 | 济南恒辉科济食品配料有限公司 | Pure walnut meat fermented acid beverage and preparation method thereof |
| CN107801774A (en) * | 2017-10-24 | 2018-03-16 | 贵州百科薏仁生物科技有限公司 | A kind of preparation method of adlay walnut sour milk |
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| Publication number | Publication date |
|---|---|
| CN100361588C (en) | 2008-01-16 |
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