WO2022227304A1 - 一种核桃发酵乳及其制备方法 - Google Patents

一种核桃发酵乳及其制备方法 Download PDF

Info

Publication number
WO2022227304A1
WO2022227304A1 PCT/CN2021/108120 CN2021108120W WO2022227304A1 WO 2022227304 A1 WO2022227304 A1 WO 2022227304A1 CN 2021108120 W CN2021108120 W CN 2021108120W WO 2022227304 A1 WO2022227304 A1 WO 2022227304A1
Authority
WO
WIPO (PCT)
Prior art keywords
walnut
preparation
fermented milk
semi
slurry
Prior art date
Application number
PCT/CN2021/108120
Other languages
English (en)
French (fr)
Inventor
王强
焦博
伏威铭
张雨
Original Assignee
中国农业科学院农产品加工研究所
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 中国农业科学院农产品加工研究所 filed Critical 中国农业科学院农产品加工研究所
Priority to EP21801397.7A priority Critical patent/EP4101305A4/en
Priority to US17/597,086 priority patent/US20240041061A1/en
Publication of WO2022227304A1 publication Critical patent/WO2022227304A1/zh

Links

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

Definitions

  • the invention relates to the technical field of food processing, in particular to a walnut fermented milk and a preparation method thereof.
  • Walnut also known as walnut, is one of the four major nuts with high nutritional value and economic value.
  • the main components of walnut kernels are fat and protein, the fat content is as high as 60-70%, of which unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid account for more than 90% of the total fatty acid, and the protein content reaches 15%-20%,
  • walnut protein contains 18 amino acids, of which 8 amino acids are essential for the human body.
  • walnuts also contain potassium, calcium, iron, manganese, zinc, copper, selenium and other trace elements and folic acid, niacin, pantothenic acid, etc. vitamins. Therefore, walnuts have antioxidant, anti-fatigue, prevention of cardiovascular and cerebrovascular diseases, and reduce the risk of diabetes.
  • Yogurt is one of the favorite foods of consumers, but milk has high cholesterol and saturated fatty acid content.
  • Today when the whole people are pursuing health, they can no longer fully meet the needs of consumers.
  • plant-derived yogurt has high protein content, zero The characteristics of cholesterol have broad prospects in future fermented beverage products.
  • fermented yogurt can be prepared from walnut as plant source material, due to the action of microorganisms, the macromolecular substances such as fat and protein in walnut milk will also be partially decomposed into small molecules that are easier to absorb and have stronger functional activity. At the same time, the acid production of lactic acid bacteria , The aroma-producing characteristics make the product have obvious fermentation flavor, which has great development potential.
  • fermenting directly with walnuts as a raw material has the problems of unstable fermented milk and easy stratification
  • walnuts, as a kind of plant-derived raw material are difficult to be fermented and prepared to obtain a flavor, taste, Pure fermented yogurt with ideal color, etc. is used as a fermented milk drink in most of the existing technologies.
  • various additives such as sugar and stabilizer, the fermented milk drink is far inferior to pure fermented yogurt in terms of nutrition and health. type yogurt.
  • the invention provides a preparation method of walnut fermented yogurt with ideal flavor, stable quality and high nutritional value, comprising the following steps:
  • the present invention finds that deoiling the walnut until the oil content is controlled within the above range, and performing the above-mentioned baking treatment on the material before further auxiliary deoiling can ensure the yogurt has a good aroma on the basis of ensuring the stability of the obtained yogurt and flavor, to prepare a walnut fermented milk that is close to traditional yogurt in terms of mouthfeel, flavor, stability and the like.
  • it also includes the operation of adding 0.5-3% mass fraction of walnut oil cooled after hot pressing at 150-200° C. into the walnut slurry.
  • Hot pressing of walnut oil will cause a certain loss to the nutrients therein, so cold pressing is generally adopted in the prior art, but the aroma of the oil after hot pressing can be obviously enhanced, and can be obviously added under the above-mentioned small amount. Improve the aroma of yogurt.
  • the slurry is sheared at high speed for 2-15min under the condition of 5000-20000r/min.
  • the stabilizer is one or a combination of at least two of diacetyl tartaric acid mono- and di-glycerides, hydroxypropyl distarch phosphate, sodium carboxymethyl cellulose, agar, pectin or gellan; walnut
  • Adding stabilizers can further improve the stability of the system, especially the addition of the above stabilizers can effectively to improve the stability of the system.
  • the percentage that the addition of the stabilizer accounts for the quality of the walnut slurry is: diacetyl tartaric acid mono-diglyceride 0.05-0.5wt%, hydroxypropyl distarch phosphate 0.5-3wt%, sodium carboxymethyl cellulose 0.05-0.5wt%, agar 0.05-0.5wt%, pectin 0.05-0.5wt%, gellan gum 0.05-0.5wt%.
  • the stabilizer is 1.5wt% of hydroxypropyl distarch phosphate, 0.3wt% of sodium carboxymethyl cellulose and 0.1wt% of agar, or 0.05wt% of diacetyl tartaric acid mono- and diglycerides, hydroxypropyl Base distarch phosphate 0.08 wt% and pectin 0.3 wt%, or pectin 0.15 wt% and gellan gum 0.3 wt%.
  • step 4 sufficient mixing is performed by homogenization, and after the primary homogenization is performed under the pressure condition of 20-70 MPa, the secondary homogenization is performed at a pressure higher than the above-mentioned pressure by 10-20 MPa.
  • the above homogenization treatment can effectively improve the stability of the system, and also can effectively improve the color of yogurt.
  • the deoiling treatment in the step 2) is specifically hydraulic pressing under the condition of a pressure of 6-22 MPa. Hydraulic pressing will not have a significant impact on the quality of oil and can ensure the nutritional value of yogurt.
  • the carbon source is sucrose or glucose or a combination of the two; the added amount of the carbon source is 1-8% of the mass of the walnut slurry.
  • the mass ratio of the walnut kernels to the water is 1:4-15.
  • the refining speed is 20000-40000 r/min, and the refining temperature is 40-75°C.
  • the specific operation of the sterilization is to heat the material to 85-95° C. and sterilize it for 15-20 minutes.
  • the bacterial species inoculated in the inoculation process are Streptococcus thermophilus and Lactobacillus plantarum.
  • the addition of Lactobacillus plantarum enhanced the acid production in walnut emulsion.
  • Streptococcus thermophilus and Lactobacillus plantarum are compounded according to the number of strains of 1:1-5.
  • the specific operation of the fermentation is as follows: adding a starter to the sterilized material at 3-7 ⁇ 10 7 CFU/mL, and fermenting at 35-45° C. until the acidity is 70° T to stop the fermentation.
  • an operation of post-ripening is also included, and the operation of post-ripening is specifically cooling the walnut milk obtained by fermentation to 4° C. and storing at 4-6° C. for 12 hours.
  • the further growth of microorganisms can be inhibited, and the activity of enzymes can be reduced to prevent excessive acid production; the state of yoghurt can be more stable, which is conducive to the production of flavor substances and increases the taste of yoghurt.
  • the present invention also protects a walnut fermented milk prepared by the method of the present invention.
  • the present invention uses partial degreasing technology to retain walnut oil to the greatest extent, improve the relative protein content of raw materials, and in order to make up for the impact of lipid deficiency on aroma, a baking process is introduced in the pretreatment, so that the aroma of walnuts in the product is absorbed.
  • the walnut itself is rich in fat, protein and sugar
  • the Maillard reaction occurs through baking, so that the final fermented milk obtains a special baking aroma and light caramel color, which further improves the sensory quality of the product.
  • the inventor found that since the early baking will partially denature the protein and change the sugar content, it will have a certain impact on the later fermentation.
  • the baking conditions are controlled to be 145-165 °C, and the degree of deoiling is deoiling.
  • the oil content is 20-50%, the overall quality of the product such as stability, flavor, color and taste can be effectively taken into account, and a walnut fermented milk with ideal quality can be obtained.
  • the walnut oil obtained by squeezing the semi-skimmed technology in the present invention can be reprocessed and utilized in the form of fermented walnut milk raw materials or further prepared into walnut oil finished products, which enriches the utilization route of by-products while reducing the cost of product raw materials.
  • the semi-skimmed roasted walnut fermented milk prepared by the present invention has smooth mouthfeel and fine texture, close to the texture of traditional yogurt, and can meet the needs of consumers.
  • the present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:
  • the semi-skimmed roasted walnut obtained in step (2) is mixed with auxiliary materials, carbon source and water and then refined to obtain a walnut slurry, in which the mass ratio of the semi-skimmed roasted walnut to water is 1:13
  • the percentage of the adjuvant added in the mass of the walnut slurry is: diacetyl tartaric acid mono-diglyceride 0.05wt%, hydroxypropyl distarch phosphate 0.08wt%, pectin 0.3wt%;
  • the carbon source is sucrose 8wt% ;
  • the water is pure water;
  • the refining speed is 36000r/min;
  • the refining temperature is 40°C;
  • step (3) add the hot-pressed walnut oil after heating to 140 °C of cooling according to 0.5% of the quality of the obtained walnut slurry in step (3), and shear 3min at a high speed at 10000 r/min to obtain walnut emulsion;
  • step (5) with the walnut emulsion obtained in step (4), after high-pressure homogenization under the pressure of 20MPa, homogenize again under the pressure of 40MPa to obtain walnut fermentation broth;
  • step (6) heating the walnut fermented liquid of step (5) gained to 90 °C, sterilizing 15min;
  • step (6) putting the compound starter into the sterilized fermentation broth obtained in step (6) at 4 ⁇ 10 7 CFU/mL, and fermenting at 40° C. to stop fermentation when the acidity is 70° T;
  • the compound starter It is composed of Streptococcus thermophilus and Lactobacillus plantarum in a ratio of 4:3;
  • step (8) Rapidly cooling the fermented walnut milk in step (7) to 4° C., and storing at 4° C. for 12 hours before ripening, to obtain the semi-skimmed roasted walnut fermented milk.
  • the semi-skimmed roasted walnut fermented milk prepared according to the above method has a protein content of 4.4%, a fat content of 4.04% and a carbohydrate content of 6.2%.
  • the present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:
  • the semi-skimmed roasted walnut obtained in step (2) is mixed with auxiliary materials, carbon source and water and then refined to obtain walnut slurry, and the mass ratio of semi-skimmed and water in the walnut slurry is 1:10; the described The percentage of the adjuvant added in the mass of the walnut slurry is: 1.5wt% of hydroxypropyl distarch phosphate, 0.3wt% of sodium carboxymethyl cellulose, and 0.1wt% of agar; the carbon source is 5wt% of glucose; the The water is pure water; the refining speed is 30000r/min; the refining temperature is 50°C;
  • step (3) add the hot-pressed walnut oil after heating to 200 DEG C of cooling according to 3% of the quality of the walnut slurry obtained in step (3), and shear 10min at a high speed at 13000 r/min to obtain walnut emulsion;
  • step (5) with the walnut emulsion obtained in step (4), after high-pressure homogenization under the pressure of 30MPa, homogenize again under the pressure of 70MPa to obtain walnut fermentation broth;
  • step (6) heating the walnut fermented liquid obtained in step (5) to 92° C., and sterilizing it for 20 min; putting the compound starter into the sterilized fermentation liquid obtained in step (6) at 5 ⁇ 10 7 CFU/mL, and sterilizing it at 37° C.
  • the fermentation was stopped when the acidity was 70° C.; the compound starter was made up of Streptococcus thermophilus and Lactobacillus plantarum in a proportion of 1:2;
  • step (6) Rapidly cooling the fermented walnut milk in step (6) to 4° C., storing at 4° C. for 12 hours and then ripening, to obtain the semi-skimmed roasted walnut fermented milk.
  • the semi-skimmed roasted walnut fermented milk prepared according to the above method has a protein content of 4.2%, a fat content of 6.64% and a carbohydrate content of 5.3%.
  • the present embodiment relates to a preparation method of walnut fermented milk, comprising the following steps:
  • step (3) the semi-skimmed roasted walnut obtained in step (2) is mixed with auxiliary materials, carbon source and water and then refined to obtain walnut slurry, and the mass ratio of semi-skimmed and water in the walnut slurry is 1:10; the described
  • the percentage of the adjuvant added in the mass of the walnut slurry is: pectin 0.15wt%, gellan gum 0.3wt%; the carbon source is sucrose 7wt%; the water is pure water; the grinding speed is 36000r/min;
  • the refining temperature is 65°C;
  • step (3) add the hot-pressed walnut oil after heating to 150 DEG C of cooling by 2% of the quality of the walnut slurry obtained in step (3), and shear 12min at a high speed at 15000 r/min to obtain walnut emulsion;
  • step (5) with the walnut emulsion obtained in step (4), after high-pressure homogenization under the pressure of 25MPa, homogenize again under the pressure of 40MPa to obtain walnut fermentation broth;
  • step (6) heating the walnut fermented liquid of step (5) gained to 88 °C, sterilizing 20min;
  • step (6) putting the compound starter into the sterilized fermentation broth obtained in step (6) at 6 ⁇ 10 7 CFU/mL, and fermenting at 45° C. to stop fermentation when the acidity is 70° T;
  • the compound starter It is composed of Streptococcus thermophilus and Lactobacillus plantarum in a ratio of 2:3;
  • step (8) Rapidly cooling the fermented walnut milk in step (7) to 4° C., and storing at 4° C. for 12 hours before ripening, to obtain the semi-skimmed roasted walnut fermented milk.
  • the semi-skimmed roasted walnut fermented milk prepared according to the above method has a protein content of 5%, a fat content of 3.9% and a carbohydrate content of 7.4%.
  • this embodiment does not add cooled hot-pressed walnut oil, that is, the operation of step 4) is omitted.
  • the semi-skimmed roasted walnut fermented milk prepared according to the above method has a protein content of 4.4%, a fat content of 3.5%, a carbohydrate content of 6.2%, and a light walnut flavor.
  • the walnut fermented milk was prepared according to the pure walnut fermented milk described in CN201510329886.9 and the preparation method thereof; for the specific preparation steps, see Example 2 thereof.
  • Example 1 Compared with Example 1, the difference is that the walnut kernels are not roasted at high temperature, that is, the operation of step 1) is omitted.
  • the difference is that the baking temperature in the step 1) is 170°C.
  • Example 2 Compared with Example 1, the difference is that in the step 2), the fat content is 15% from degreasing.
  • tissue morphology of the semi-skimmed roasted walnut fermented milk prepared in Example 1-4 and the walnut fermented milk prepared in Comparative Example 1-7 were respectively subjected to sensory evaluation, and the sensory evaluation was scored by 10 tasters according to the standards in Table 1. And describe and analyze the color, smell, taste and texture.
  • the scoring standard is: according to a 10-point system, 1 is the best, 9 is the worst; according to five items of color, smell, taste, texture, and overall acceptability, to ensure that other conditions are consistent.
  • Table 2 shows the results of sensory evaluation of the texture of the semi-skimmed roasted walnut fermented milk prepared in Examples 1-4 and Comparative Examples 1-7.
  • the semi-skimmed roasted walnut fermented milk prepared in Examples 1-4 of the present invention has better sensory evaluation and higher overall acceptability than the walnut fermented milk prepared in Comparative Examples 2-5.
  • the semi-skimmed roasted walnut fermented milk prepared by the examples 1-3 of the present invention is milky white or milky yellow in color, uniform in color, soft in texture, fine in structure, basically free of whey precipitation, smooth in mouthfeel, and in terms of mouthfeel, texture, color, etc. It is close to the commercially available yogurt (such as Comparative Example 7), while the walnut fermented milk prepared in Example 4 is not good in smell and taste due to the lack of high temperature walnut oil.
  • the walnut fermented milk prepared in Comparative Example 1 has a fine texture, smooth texture and no whey precipitation. Its better texture may be related to the use of skim milk powder in the ingredients. Therefore, in essence, the yogurt prepared in Comparative Example 1 It is not pure walnut fermented milk; although the pure walnut fermented milk prepared in Comparative Example 2 has a fine texture and soft texture, the overall shape is relatively thin and the whey separation is more serious, forming an obvious emulsion layering; the pure walnut prepared in Comparative Example 3
  • the formation of fermented milk curd is not good, the overall shape is relatively thin and there is a relatively obvious problem of whey precipitation; the semi-skimmed roasted walnut fermented milk prepared in Comparative Example 4 lacks a roasting step, so the product is gray in color and smells bad.
  • Comparative Example 5 There are unpleasant tastes such as raw taste and obvious grassy taste in the taste; the baking conditions of Comparative Example 5 are relatively severe, so the product is dark brown in color and has obvious burnt taste, and at the same time, the baking temperature is too high
  • the raw material protein is basically denatured, and no curd is formed at the end of fermentation, which is very different from the sensory properties of the desired product.
  • Comparative Example 6 has the lowest oil content, so the relative content of protein is greatly increased, the texture of the product after fermentation is too hard, and the powdery texture and graininess are significantly enhanced, which has a negative impact on the sensory experience.
  • Example 1 73.24 ⁇ 0.34 4.26 ⁇ 0.25 79.04 ⁇ 0.66
  • Example 2 75.12 ⁇ 0.22 4.19 ⁇ 0.08 80.23 ⁇ 1.43
  • Example 3 74.32 ⁇ 1.55 4.23 ⁇ 0.56 77.56 ⁇ 0.22
  • Example 4 73.74 ⁇ 1.23 4.21 ⁇ 0.43
  • 78.73 ⁇ 0.35 Comparative Example 1 76.23 ⁇ 2.64 4.13 ⁇ 0.88 85.34 ⁇ 2.61 Comparative Example 2 64.98 ⁇ 0.79 4.45 ⁇ 0.73 56.98 ⁇ 2.33 Comparative Example 3 36.39 ⁇ 1.64 4.74 ⁇ 0.96 68.42 ⁇ 0.96
  • Comparative Example 4 77.40 ⁇ 1.31 4.16 ⁇ 0.49 77.46 ⁇ 1.42
  • Comparative Example 5 49.02 ⁇ 0.45 4.75 ⁇ 0.05 46.33 ⁇ 1.84
  • Comparative Example 6 76.51 ⁇ 0.97 4.18 ⁇ 0.34 80.39 ⁇ 0.61
  • Comparative Example 7 78.90 ⁇ 0.15 4.17 ⁇ 0.02 64.38 ⁇ 0.23
  • the defatted roasted fermented walnut milk prepared in Examples 1-4 of the present invention has similar acidity, pH value and water holding capacity as the fermented walnut milk prepared in Comparative Examples 1, 4, and 6, indicating that semi-skimmed and roasted
  • the treatment can reduce the fat content of the raw material and increase the flavor of the product without affecting the acid-producing ability of the lactic acid bacteria, and can increase the water holding capacity of the product, which has a positive effect on the improvement of the product stability.
  • Inventive Examples 1-4 have similar acidity and higher water holding capacity, indicating that the product has been able to simulate traditional yogurt in terms of texture, texture and taste, and has stable stability. better.
  • the invention provides a walnut fermented milk and a preparation method thereof.
  • the method of the present invention comprises the following steps: 1) baking the undressed walnut kernels at 145-165° C. for 5-25 minutes; 2) de-oiling the baked walnut kernels until the oil content is 20-50% , to obtain semi-skimmed walnut kernels; 3) mixing the semi-skimmed walnut kernels with stabilizer, carbon source and water, and then grinding to obtain walnut slurry; 4) sterilizing, inoculating, and fermenting the walnut slurry after fully mixing .
  • the aroma of walnuts can be effectively improved after roasting at high temperature.
  • the ideal flavor of the system can be ensured after removing part of the oil, and the oil can be removed to the above-mentioned level to obtain stable quality and nutrition.
  • the value-rich fermented milk has good economic value and application prospect.

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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

一种核桃发酵乳及其制备方法，所述方法包括如下步骤：1)将脱衣核桃仁在145-165℃下烘烤5-25min；2)对烘烤后的核桃仁进行脱油处理，至其油脂含量为20～50％，得半脱脂核桃仁；3)将所述半脱脂核桃仁与稳定剂、碳源和水混合后磨浆，得核桃浆液；4)将所述核桃浆液充分混匀后灭菌、接种、发酵。该方法通过将核桃在高温下烘烤处理后可有效地提升其香气，在此基础上，可在去除部分油脂后保证体系理想的风味，而且，将油脂脱除至上述程度可得到品质稳定、营养价值较为丰富的发酵乳。

Description

一种核桃发酵乳及其制备方法
交叉引用
本申请要求2021年4月27日提交的专利名称为“一种核桃发酵乳及其制备方法”的第202110459504.X号中国专利申请的优先权，其全部公开内容通过引用整体并入本文。
技术领域
本发明涉及食品加工技术领域，具体涉及一种核桃发酵乳及其制备方法。
背景技术
核桃又名胡桃，属于四大坚果之一，具有很高的营养价值和经济价值，是一种药食同源型食品。核桃仁的主要成分是脂肪和蛋白质，脂肪含量高达60-70％，其中油酸、亚油酸和亚麻酸等不饱和脂肪酸占脂肪酸总量的90％以上，蛋白质含量达15％-20％，且核桃蛋白质中含有18中氨基酸，其中人体必需8种氨基酸的含量很高，此外核桃还含有钾、钙、铁、锰、锌、铜、硒等多种微量元素及叶酸、烟酸、泛酸等维生素。因此核桃具有抗氧化、抗疲劳、预防心脑血管疾病、降低糖尿病患病风险的功效。
酸乳是消费者喜爱的食品之一，但牛奶中胆固醇和饱和脂肪酸含量较高，在全民追求健康的今天，已不能完全满足消费者的需求，而植物来源的酸乳具有蛋白含量高，零胆固醇的特点，在未来的发酵饮料产品中具有广阔的前景。
若能以核桃为植物源原料制备发酵酸乳，由于微生物的作用，核桃乳中的脂肪和蛋白质等大分子物质也会部分分解为更易吸收、功能活性较强的小分子，同时乳酸菌的产酸、产香特性使产品具有明显的发酵风味，具有很大的发展潜力。然而由于核桃中的油脂含量较高，直接以核桃为原料进行发酵存在发酵乳不稳定、易分层的问题，而且核桃作为一种植物源的原料，很难发酵制备得到一种风味、口感、颜色等均理想的纯发酵型酸乳， 大部分现有技术是将其作为发酵乳饮料，而发酵乳饮料由于添加了糖、稳定剂等各种添加剂，因此在营养和健康方面远不如纯发酵型酸乳。
发明内容
本发明提供一种风味理想、品质稳定、营养价值高的核桃发酵酸乳的制备方法，包括如下步骤：
1)将脱衣核桃仁在145-165℃下烘烤5-25min；
2)对烘烤后的核桃仁进行脱油处理，至其油脂含量为20～50％，得半脱脂核桃仁；
3)将所述半脱脂核桃仁与稳定剂、碳源和水混合后磨浆，得核桃浆液；
4)将所述核桃浆液充分混匀后灭菌、接种、发酵。
本发明发现，对核桃脱油至含油量控制在上述范围，进一步辅助脱油之前对物料进行上述的烘烤处理，可在保证得到的酸乳稳定性的基础上保证酸乳的具有良好的香气和风味，制备得到一种口感、风味、稳定性等各方面接近传统酸乳的核桃发酵乳。
优选的，还包括向所述核桃浆液中添加质量分数0.5～3％经150-200℃热榨后冷却的核桃油的操作。对核桃油进行热榨会对其中的营养成分造成一定的损失，因此现有技术中一般采用冷榨，但是热榨后油的香气会得明显地增强，在上述少量的添加下即可明显地改善酸乳的香气。
进一步优选的，添加所述核桃油后对浆液在5000-20000r/min条件下高速剪切2-15min。
优选的，所述稳定剂为双乙酰酒石酸单双甘油酯、羟丙基二淀粉磷酸酯、羧甲基纤维素钠、琼脂、果胶或结冷中的一种或至少两种的组合；核桃经过高温烘烤处理后，其中的部分蛋白会发生变性，因此与不烘烤相比发酵后体系的稳定性会变差，添加稳定剂可进一步提升体系的稳定性，尤其添加上述稳定剂可有效地提升体系的稳定性。
进一步优选的，稳定剂的添加量占所述核桃浆液质量的百分数为:双乙 酰酒石酸单双甘油酯0.05-0.5wt％、羟丙基二淀粉磷酸酯0.5-3wt％、羧甲基纤维素钠0.05-0.5wt％、琼脂0.05-0.5wt％、果胶0.05-0.5wt％、结冷胶0.05-0.5wt％。
更进一步优选的，所述稳定剂为羟丙基二淀粉磷酸酯1.5wt％，羧甲基纤维素钠0.3wt％和琼脂0.1wt％，或双乙酰酒石酸单双甘油酯0.05wt％、羟丙基二淀粉磷酸酯0.08wt％和果胶0.3wt％，或果胶0.15wt％和结冷胶0.3wt％。
优选的，所述步骤4)中通过均质进行充分混匀，在20-70MPa的压力条件下一次均质后，再以高于上述压力10-20MPa的压力进行二次均质。通过上述均质处理可有效地改善体系的稳定性，而且可有效地改善酸乳的色泽。
优选的，所述步骤2)中脱油处理具体为在压力为6-22MPa的条件下进行液压压榨。液压压榨不会对油脂的品质产生明显的影响，可保证酸乳的营养价值。
优选的，所述步骤3)中碳源为蔗糖或葡萄糖或二者的组合；所述碳源的添加量为核桃浆液质量的1～8％。
进一步优选的，所述核桃仁与所述水的质量比为1：4～15。
优选的，所述步骤3)磨浆过程中磨浆转速为20000-40000r/min，磨浆温度为40-75℃。
优选的，所述灭菌的具体操作为将物料加热至85-95℃，杀菌15-20min。
优选的，所述接种的过程中接种的菌种为嗜热链球菌和植物乳杆菌。添加植物乳杆菌可加强在核桃乳液中的产酸性能。
进一步优选的，所述嗜热链球菌和植物乳杆菌按1:1-5的菌种数目进行复配。
优选的，所述发酵的具体操作为：将发酵剂以3-7×10 7CFU/mL添加到灭菌后的物料中，于35-45℃下发酵至酸度为70°T时停止发酵。
优选的，发酵完成后还包括后熟的操作，所述后熟的操作具体为将发酵所得核桃乳迅速降温至4℃，于4-6℃保存12小时。通过上述操作可抑制微生物的进一步生长，同时降低酶的活性防止产酸过度；可使酸乳状态更加稳定，有助于风味物质的产生，增加酸乳的口感。
本发明还保护一种核桃发酵乳，由本发明所述方法制备得到。
本发明具有如下有益效果：
1)本发明使用部分脱脂技术，最大程度保留核桃油脂，提高原料的相对蛋白质含量，为弥补脂质缺失对香气来来的影响，在前处理中引入烘烤处理，使产品中核桃的香味被激发，同时由于核桃本身富含油脂、蛋白质和糖类，因此通过烘烤促使美拉德反应发生，使最终的发酵乳获得特殊的烘烤香气和淡焦糖色，进一步提升了产品的感官品质。而且发明人发现，由于前期的烘烤会使蛋白发生部分变性以及糖的含量变化，会对后期的发酵产生一定的影响，因此控制烘烤条件为145-165℃，脱油的程度为脱油至油脂含量为20～50％，可有效地兼顾产品的稳定性、风味、色泽和口感等整体品质，得到一种品质理想的核桃发酵乳。
2)本发明中通过半脱脂技术压榨得到的核桃油，可以发酵核桃乳原料的形式再次加工利用或进一步制备成核桃油成品，在降低产品原料成本的同时，丰富了副产物的利用途径。
3)本发明所涉及的发酵温度和发酵时间均与传统发酵乳所需的发酵条件一致，易于产业化。
4)本发明制备的半脱脂烘烤核桃发酵乳口感顺滑，组织细腻，接近传统酸乳的质构，可以满足消费者的需求。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1
本实施例涉及一种核桃发酵乳的制备方法，包括如下步骤：
(1)将脱衣核桃仁在160℃下烘烤15min，冷却至室温备用；
(2)将烘烤后的核桃仁在6MPa下压榨15min，得到半脱脂烘烤核桃，其脂肪含量为49.61％；
(3)将步骤(2)所得的半脱脂烘烤核桃与辅料、碳源和水混合后磨浆，得到核桃浆液，所述核桃浆液中半脱脂烘烤核桃与水的质量比为1:13；所述辅料添加量占核桃浆液质量的百分数为：双乙酰酒石酸单双甘油酯0.05wt％，羟丙基二淀粉磷酸酯0.08wt％，果胶0.3wt％；所述碳源为蔗糖8wt％；所述水为纯净水；所述磨浆转速为36000r/min；所述磨浆温度为40℃；
(4)按步骤(3)所得核桃浆液质量的0.5％加入加热至140℃冷却后的热榨核桃油，经10000r/min高速剪切3min，得到核桃乳液；
(5)将步骤(4)所得的核桃乳液，于20MPa的压力下高压均质后，再以40MPa的压力下再次均质，得到核桃发酵液；
(6)将步骤(5)所得的核桃发酵液加热至90℃，杀菌15min；
(7)将复配发酵剂以4×10 7CFU/mL投入步骤(6)所得的灭菌发酵液中，于40℃下发酵至酸度为70°T时停止发酵；所述复配发酵剂由嗜热链球菌和植物乳杆菌按4:3的配比比例组成；
(8)将步骤(7)中发酵后的核桃乳迅速降温至4℃，于4℃保存12小时后熟，即得所述的半脱脂烘烤核桃发酵乳。
根据上述方法制得的半脱脂烘烤核桃发酵乳蛋白质含量为4.4％，脂肪含量为4.04％，碳水化合物含量为6.2％。
实施例2
本实施例涉及一种核桃发酵乳的制备方法，包括如下步骤：
(1)将脱衣核桃仁在145℃下烘烤20min，冷却至室温备用；
(2)将烘烤后的核桃仁在8MPa下压榨40min，得到半脱脂烘烤核桃，其脂肪含量为40％；
(3)将步骤(2)所得的半脱脂烘烤核桃与辅料、碳源和水混合后磨浆，得到核桃浆液，所述核桃浆液中半脱脂与水的质量比为1:10；所述 辅料添加量占核桃浆液质量的百分数为：羟丙基二淀粉磷酸酯1.5wt％，羧甲基纤维素钠0.3wt％，琼脂0.1wt％；所述碳源为葡糖糖5wt％；所述水为纯净水；所述磨浆转速为30000r/min；所述磨浆温度为50℃；
(4)按步骤(3)所得核桃浆液质量的3％加入加热至200℃冷却后的热榨核桃油，经13000r/min高速剪切10min，得到核桃乳液；
(5)将步骤(4)所得的核桃乳液，于30MPa的压力下高压均质后，再以70MPa的压力下再次均质，得到核桃发酵液；
(6)将步骤(5)所得的核桃发酵液加热至92℃，杀菌20min；将复配发酵剂以5×10 7CFU/mL投入步骤(6)所得的灭菌发酵液中，于37℃下发酵至酸度为70°T时停止发酵；所述复配发酵剂由嗜热链球菌和植物乳杆菌按1:2的配比比例组成；
(7)将步骤(6)中发酵后的核桃乳迅速降温至4℃，于4℃保存12小时后熟，即得所述的半脱脂烘烤核桃发酵乳。
(8)根据上述方法制得的半脱脂烘烤核桃发酵乳蛋白质含量为4.2％，脂肪含量为6.64％，碳水化合物含量为5.3％。
实施例3
本实施例涉及一种核桃发酵乳的制备方法，包括如下步骤：
(1)将脱衣核桃仁在165℃下烘烤5min，冷却至室温备用；
(2)将烘烤后的核桃仁在22MPa下压榨30min，得到半脱脂烘烤核桃，其脂肪含量为21％；
(3)将步骤(2)所得的半脱脂烘烤核桃与辅料、碳源和水混合后磨浆，得到核桃浆液，所述核桃浆液中半脱脂与水的质量比为1:10；所述辅料添加量占核桃浆液质量的百分数为：果胶0.15wt％，结冷胶0.3wt％；所述碳源为蔗糖7wt％；所述水为纯净水；所述磨浆转速为36000r/min；所述磨浆温度为65℃；
(4)按步骤(3)所得核桃浆液质量的2％加入加热至150℃冷却后的热榨核桃油，经15000r/min高速剪切12min，得到核桃乳液；
(5)将步骤(4)所得的核桃乳液，于25MPa的压力下高压均质后，再以40MPa的压力下再次均质，得到核桃发酵液；
(6)将步骤(5)所得的核桃发酵液加热至88℃，杀菌20min；
(7)将复配发酵剂以6×10 7CFU/mL投入步骤(6)所得的灭菌发酵液中，于45℃下发酵至酸度为70°T时停止发酵；所述复配发酵剂由嗜热链球菌和植物乳杆菌按2:3的配比比例组成；
(8)将步骤(7)中发酵后的核桃乳迅速降温至4℃，于4℃保存12小时后熟，即得所述的半脱脂烘烤核桃发酵乳。
根据上述方法制得的半脱脂烘烤核桃发酵乳蛋白质含量为5％，脂肪含量为3.9％，碳水化合物含量为7.4％。
实施例4
本实施例与实施例1相比，不添加冷却后的热榨核桃油，即省略步骤4)的操作。
根据上述方法制得的半脱脂烘烤核桃发酵乳蛋白质含量为4.4％，脂肪含量为3.5％，碳水化合物含量为6.2％，核桃风味较淡。
对比例1
根据CN2018108885 04.X所述的一种核桃酸乳的制备工艺制作核桃发酵乳；具体制备步骤参见其实施例2。
对比例2
根据CN201510329886.9所述的一种纯核桃发酵乳及其制作方法制备核桃发酵乳；具体制备步骤参见其实施例2。
对比例3
根据CN201911005491.8所述的一种纯核桃发酵乳的发酵方法制备核桃发酵乳；具体制备步骤参见其实施例2
对比例4
与实施例1相比，区别在于，不对核桃仁进行高温烤，即省略步骤1)的操作。
对比例5
与实施例1相比，区别在于，所述步骤1)中烘烤的温度为170℃。
对比例6
与实施例1相比，区别在于，所述步骤2)中脱脂到脂肪含量为15％。
对比例7
购买市面上已有的酸奶，其配料成分仅为生牛乳、嗜热乳杆菌、保加利亚乳杆菌和蔗糖。
实验例
将实施例1-4制备的半脱脂烘烤核桃发酵乳与对比例1-7制备的核桃发酵乳的组织形态分别进行感官评价，感官评价由10位品评员按照表1中的标准进行打分，并对颜色、气味、滋味、质构进行描述分析。
评分标准为：按10分制进行打分，1分最好，9分最差；按照颜色、气味、滋味、质构、总体可接受性五项，确保其他条件一致。
实施例1-4与对比例1-7制备的半脱脂烘烤核桃发酵乳的组织形态的感官评价结果如表2所示。
表1半脱脂烘烤核桃发酵乳感官评分标准
Figure PCTCN2021108120-appb-000001
Figure PCTCN2021108120-appb-000002
表2不同实施例与对比例制备的半脱脂烘烤核桃发酵乳的感官指标对比
Figure PCTCN2021108120-appb-000003
Figure PCTCN2021108120-appb-000004
由表2可知，本发明实例1-4制备的半脱脂烘烤核桃发酵乳较对比例2-5制备的核桃发酵乳具有更好的感官评价，总体可接受性更高。本发明实例1-3制备的半脱脂烘烤核桃发酵乳色泽呈现乳白色或乳黄色，颜色均一、质地柔软、组织细腻、基本无乳清析出、口感爽滑，其口感、质构、颜色等方面接近市售酸乳(如对比例7)，而实施例4制备的核桃发酵乳因缺少高温核桃油的回添，因此在气味和滋味上欠佳。对比例1制备的核桃发酵乳组织细腻、质地顺滑、无乳清析出，其较好的质地形成可能与配料中使用了脱脂乳粉有关，因此从本质上来说，对比例1制作的酸乳并不是纯核桃发酵乳；对比例2制备的纯核桃发酵乳虽然组织细腻、质地柔软，但整体形态较为稀薄且乳清析出较为严重，形成了明显的乳液分层；对比例3制备的纯核桃发酵乳凝乳形成状况不佳，整体形态较为稀薄且存在较为明显的乳清析出问题；对比例4制备的半脱脂烘烤核桃发酵乳因缺乏烘烤步骤，因此产品颜色呈灰色，且在气味和滋味上存在生味和明显的青草味等令消费者不愉快的味道；对比例5的烘烤条件较为剧烈，因此产品颜色呈深褐色且存在明显的焦糊味，同时过高的烘烤温度使原料蛋白质基本全部变性，在发酵结束时不形成凝乳，与期望获得的产品感官性状差别巨大。对比例6具有最低的油脂含量，因此蛋白质的相对含量大大提升，发酵后产品质地过于坚硬，粉质感和颗粒感明显增强，对感官体验产生负面影响。
表3不同实施例与对比例制备的核桃发酵乳的品质指标对比
项目 酸度(°T) pH 持水性(％)
实施例1 73.24±0.34 4.26±0.25 79.04±0.66
实施例2 75.12±0.22 4.19±0.08 80.23±1.43
实施例3 74.32±1.55 4.23±0.56 77.56±0.22
实施例4 73.74±1.23 4.21±0.43 78.73±0.35
对比例1 76.23±2.64 4.13±0.88 85.34±2.61
对比例2 64.98±0.79 4.45±0.73 56.98±2.33
对比例3 36.39±1.64 4.74±0.96 68.42±0.96
对比例4 77.40±1.31 4.16±0.49 77.46±1.42
对比例5 49.02±0.45 4.75±0.05 46.33±1.84
对比例6 76.51±0.97 4.18±0.34 80.39±0.61
对比例7 78.90±0.15 4.17±0.02 64.38±0.23
由表3可知，本发明实施例1-4制备的脱脂烘烤发酵核桃乳具有与对比例1，4，6制备的发酵核桃乳相近的酸度、pH值和持水性，说明半脱脂和烘烤处理可在降低原料脂肪含量，增加产品风味的同时，不影响乳酸菌的产酸能力，且可增加产品持水性，对产品稳定性的提升具有积极作用。与对比例7的市售动物酸奶相比，发明实施例1-4具有相近的酸度和更高的持水性，说明该产品在质构，组织状态和口味上已经能够模拟传统酸奶，且稳定性更佳。同时相较于对比例2，3，5制备的纯核桃发酵乳具有更高的酸度、较低的pH值和更好的持水性，表明本发明实施例1-4制备的半脱脂烘烤核桃发酵乳可通过技术改进弥补核桃发酵乳产酸不足、口感不佳、质构不良的缺陷；同时也表明本发明实施例1-4采用半脱脂联合烘烤的技术手段可解决原料中必须含动物源性成分才能获得较好质构、感官和流变学特性的问题，降低了生产过程中的原料成本，为纯植物基发酵乳的开发提供了新的可能性。
虽然，上文中已经用一般性说明、具体实施方式及试验，对本发明作 了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
工业实用性
本发明提供一种核桃发酵乳及其制备方法。本发明所述方法包括如下步骤：1)将脱衣核桃仁在145-165℃下烘烤5-25min；2)对烘烤后的核桃仁进行脱油处理，至其油脂含量为20～50％，得半脱脂核桃仁；3)将所述半脱脂核桃仁与稳定剂、碳源和水混合后磨浆，得核桃浆液；4)将所述核桃浆液充分混匀后灭菌、接种、发酵。本发明将核桃在高温下烘烤处理后可有效地提升其香气，在此基础上，可在去除部分油脂后保证体系理想的风味，而且，将油脂脱除至上述程度可得到品质稳定、营养价值较为丰富的发酵乳，具有较好的经济价值和应用前景。

Claims (10)

  1. 一种核桃发酵乳的制备方法，其特征在于，包括如下步骤：
    1)将脱衣核桃仁在145-165℃下烘烤5-25min；
    2)对烘烤后的核桃仁进行脱油处理，至其油脂含量为20～50％，得半脱脂核桃仁；
    3)将所述半脱脂核桃仁与稳定剂、碳源和水混合后磨浆，得核桃浆液；
    4)将所述核桃浆液充分混匀后灭菌、接种、发酵。
  2. 根据权利要求1所述的制备方法，其特征在于，还包括向步骤3)所述核桃浆液中添加质量分数0.5～3％经150-200℃热榨后冷却的核桃油的操作；
    优选的，对添加有所述核桃油的核桃浆液在5000-20000r/min条件下高速剪切2-15min。
  3. 根据权利要求1或2所述的制备方法，其特征在于，所述稳定剂为双乙酰酒石酸单双甘油酯、羟丙基二淀粉磷酸酯、羧甲基纤维素钠、琼脂、果胶或结冷中的一种或至少两种的组合；
    优选的，稳定剂的添加量占核桃浆液质量的百分数为:双乙酰酒石酸单双甘油酯0.05-0.5wt％、羟丙基二淀粉磷酸酯0.5-3wt％、羧甲基纤维素钠0.05-0.5wt％、琼脂0.05-0.5wt％、果胶0.05-0.5wt％、结冷胶0.05-0.5wt％。
  4. 根据权利要求1或2所述的制备方法，其特征在于，所述步骤4)中通过均质进行充分混匀，在20-70MPa的压力条件下一次均质后，再以高于上述压力10-20MPa的压力进行二次均质。
  5. 根据权利要求1或2所述的制备方法，其特征在于，所述步骤2)中脱油处理具体为在压力为6-22MPa的条件下进行液压压榨。
  6. 根据权利要求1或2所述的制备方法，其特征在于，所述步骤3)中碳源为蔗糖或葡萄糖的组合；所述碳源的添加量为核桃浆液质量的1～8％；
    优选的，所述半脱脂核桃仁与所述水的质量比为1：4～15。
  7. 根据权利要求1或2所述的制备方法，其特征在于，所述灭菌的具体操作为将物料加热至85-95℃，杀菌15-20min。
  8. 根据权利要求1或2所述的制备方法，其特征在于，所述接种的菌种为嗜热链球菌和植物乳杆菌，优选的，所述嗜热链球菌和植物乳杆菌按菌种数据1:1-1:5进行复配。
  9. 根据权利要求1或2所述的制备方法，其特征在于，发酵完成后还包括后熟的操作，所述后熟的操作具体为将发酵所得核桃乳迅速降温至4℃，于4-6℃保存12小时。
  10. 一种核桃发酵乳，其特征在于，由权利要求1～9任一项所述方法制备得到。
PCT/CN2021/108120 2021-04-27 2021-07-23 一种核桃发酵乳及其制备方法 WO2022227304A1 (zh)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP21801397.7A EP4101305A4 (en) 2021-07-23 Walnut fermented milk and preparation method therefor
US17/597,086 US20240041061A1 (en) 2021-04-27 2021-07-23 Walnut yogurt and preparation method thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202110459504.X 2021-04-27
CN202110459504.XA CN113207971B (zh) 2021-04-27 2021-04-27 一种核桃发酵乳及其制备方法

Publications (1)

Publication Number Publication Date
WO2022227304A1 true WO2022227304A1 (zh) 2022-11-03

Family

ID=77089715

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2021/108120 WO2022227304A1 (zh) 2021-04-27 2021-07-23 一种核桃发酵乳及其制备方法

Country Status (3)

Country Link
US (1) US20240041061A1 (zh)
CN (1) CN113207971B (zh)
WO (1) WO2022227304A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114940956B (zh) * 2022-05-10 2023-04-21 中国农业科学院农产品加工研究所 植物乳杆菌wl-100及其应用
CN114794246A (zh) * 2022-06-01 2022-07-29 河北养元智汇饮品股份有限公司 一种发酵核桃乳及其制备方法
CN115088766A (zh) * 2022-06-02 2022-09-23 河北养元智汇饮品股份有限公司 一种发酵核桃乳及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104206528A (zh) * 2014-09-25 2014-12-17 汾州裕源土特产品有限公司 一种核桃风味发酵乳的生产工艺
CN104886256A (zh) * 2015-06-16 2015-09-09 河北养元智汇饮品股份有限公司 一种纯核桃发酵乳及其制作方法
CN108935684A (zh) * 2018-08-07 2018-12-07 河南丰之源生物科技有限公司 一种核桃酸奶的制备工艺
CN109329437A (zh) * 2018-08-14 2019-02-15 兴仁义丰薄壳核桃科技有限公司 一种具有焦香味核桃乳的制备工艺
CN110583789A (zh) * 2019-10-22 2019-12-20 河北养元智汇饮品股份有限公司 一种纯核桃发酵乳的发酵方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014186896A1 (en) * 2013-05-22 2014-11-27 Earth's Own Food Company Inc Nut and dairy beverage
CN105994655A (zh) * 2016-05-12 2016-10-12 河北绿岭庄园食品有限公司 发酵核桃乳的加工工艺
EP3761797A1 (en) * 2018-03-06 2021-01-13 Califia Farms, LLC Manufacturing of plant-based yogurt

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104206528A (zh) * 2014-09-25 2014-12-17 汾州裕源土特产品有限公司 一种核桃风味发酵乳的生产工艺
CN104886256A (zh) * 2015-06-16 2015-09-09 河北养元智汇饮品股份有限公司 一种纯核桃发酵乳及其制作方法
CN108935684A (zh) * 2018-08-07 2018-12-07 河南丰之源生物科技有限公司 一种核桃酸奶的制备工艺
CN109329437A (zh) * 2018-08-14 2019-02-15 兴仁义丰薄壳核桃科技有限公司 一种具有焦香味核桃乳的制备工艺
CN110583789A (zh) * 2019-10-22 2019-12-20 河北养元智汇饮品股份有限公司 一种纯核桃发酵乳的发酵方法

Also Published As

Publication number Publication date
CN113207971B (zh) 2022-06-14
CN113207971A (zh) 2021-08-06
US20240041061A1 (en) 2024-02-08
EP4101305A1 (en) 2022-12-14

Similar Documents

Publication Publication Date Title
WO2022227304A1 (zh) 一种核桃发酵乳及其制备方法
CN104886256B (zh) 一种纯核桃发酵乳及其制作方法
CN105400725B (zh) 一株植物乳杆菌及其应用
CN113040299B (zh) 一种椰浆、椰子酸奶及其制备方法
CN105325541A (zh) 一种活菌型常温酸奶及其制备方法
CN107937317B (zh) 德氏乳杆菌保加利亚亚种、其应用及由其制备的酸奶
CN105532895A (zh) 发酵蚕豆乳、风味发酵蚕豆乳、发酵型蚕豆酸乳饮料及其制备方法
CN109247472A (zh) 一种乳酸菌发酵水果制品及其制备方法
CN107397195A (zh) 一种益生菌发酵的天然发酵乳香料及其制备方法
CN103704356B (zh) 红曲新鲜干酪及其制备方法
CN112167353A (zh) 一种发酵核桃大豆乳及其制备方法
CN110800810A (zh) 一种充气型豆酸乳及其制备方法
CN101283773B (zh) 一种用乳清粉制备的香精及其制备方法
CN105532878B (zh) 高益生菌数发酵乳及其制备方法
CN116098203B (zh) 一种植物基酸奶及其制备方法
CN113367289A (zh) 可常温保存的植物酸奶的生产工艺
CN113575680B (zh) 低脂低乳糖复合型酸奶及其制备方法
CN106387537B (zh) 一种枇杷发酵饮品及其制备方法
CN113892591A (zh) 一种果味发酵豆乳饮料及其制备方法
CN110731381A (zh) 一种桂花酒酿味发酵乳及其制备方法
CN114304279B (zh) 富含蛋白的谷物发酵酸奶及其制备方法
CN108968017A (zh) 一种低盐甜面酱及其制备方法
CN113875942B (zh) 一种富含花香和水果口味的植物豆酸奶
CN116898000B (zh) 一种新型燕麦植物基酸奶及其制备方法
CN114350589B (zh) 一种微生物增殖剂、饮料及其制备方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 17597086

Country of ref document: US

ENP Entry into the national phase

Ref document number: 2021801397

Country of ref document: EP

Effective date: 20211116

NENP Non-entry into the national phase

Ref country code: DE