CN105558727A - Pure walnut meat fermented acid beverage and preparation method thereof - Google Patents
Pure walnut meat fermented acid beverage and preparation method thereof Download PDFInfo
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- CN105558727A CN105558727A CN201510981187.2A CN201510981187A CN105558727A CN 105558727 A CN105558727 A CN 105558727A CN 201510981187 A CN201510981187 A CN 201510981187A CN 105558727 A CN105558727 A CN 105558727A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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Abstract
The invention provides a pure walnut meat fermented acid beverage and a preparation method thereof. The pure walnut meat fermented acid beverage is prepared from the following raw materials in percentage by weight: 20-30% of walnut meat fermentation liquid, 0.5-0.8% of acid beverage stabilizing agent, 4-10% of sweetening agent, 0.5-2% of fruit juice and purified water. Through the raw materials and mixture ratios thereof, the technical problem of prolonging the shelf life of the pure walnut meat acid beverage is solved, and good effects of simplicity in production, reduction of cost and prolongation of shelf life are achieved.
Description
Technical field
The present invention relates to a kind of beverage, refer in particular to acidic beverages that a kind of pure walnut fermentation is provided and preparation method thereof.
Background technology
Walnut also known as English walnut, Qiang peach, with almond, cashew nut, fibert being called world-renowned " four large dry fruits ".Both can eat raw, stir-fry and eat, and also can extract oil, prepare cake, candy etc., not only delicious, and also nutritive value is very high, is described as " long live ", " Longevity ".Walnut contains abundant Cobastab and E, can prevent cell senescence, can brain tonic, strengthen memory and delaying senility.It contains special vitamin ingredients, not only can reduce cholesterol, can also reduce the absorption of enteron aisle to cholesterol, so it is edible to be well suited for artery sclerosis, hypertension and Coronary Heart Disease Patients.Walnut kernel contains a large amount of vitamin E and linolenic acid, is the desirable skin enamel of human body, often the edible effect having profit skin, black beard and hair.And the enzyme energy cell lysis wall of microorganism secretion during fermentation, improve the producing level of nutrient, original albumen can be decomposed during the fermentation, be easy to absorption and digestion.But because containing a large amount of unrighted acid in walnut kernel, being easily oxidized during the fermentation, producing bad local flavor, limit the product development of walnut kernel fermentation.In order to address this problem, have employed composite flavor improving agent, utilize the synergistic principle of different component, unrighted acid is protected, obtain the zymotic fluid that ferment local-flavor is good.Because containing a large amount of fiber and grease in walnut zymotic fluid; the acidic beverages mouthfeel made also needs to keep salubrious; thus require higher to the stabilising system that acidic products uses; compound emulsion stabilizer be have employed to this, utilize sodium carboxymethylcellulose, pectin etc. in the mechanism of acid condition and albumen effect, protected fermentation liquid protein stabilized; control the floating of fat; fiber in Suspension fermentation liquid, makes stable system, reaches the object compared with long shelf life.
Summary of the invention
For solving the problems of the technologies described above, main purpose of the present invention is the acidic beverages providing a kind of pure walnut kernel fermentation.
For reaching above-mentioned purpose, the technical scheme of the present invention's application is: the acidic beverages providing a kind of pure walnut kernel fermentation, this beverage is made up of walnut zymotic fluid, stabilizer of acid beverage, sweetener, fruit juice and pure water, wherein, the 0.5-0.8% that walnut zymotic fluid accounts for the 20-30% of beverage weight, stabilizer of acid beverage accounts for beverage weight, sweetener account for the 0.5-2% that the 4-10% of beverage weight and fruit juice account for beverage weight.
For reaching above-mentioned purpose, the technical scheme of the present invention's application is: the acidic beverages preparation method providing a kind of pure walnut fermentation, and it comprises:
Walnut kernel pre-treatment step: selected walnut kernel, boils with the sodium hydroxide solution of 0.5-1% and within 2-3 minute, removes clear water after crust and rinse; Convert 5-6 times of pure water after draining and carry out pulverizing defibrination;
Fermentation process step: add composite flavor improving agent and glucose in walnut pulp, through 30-35Mpa pressure homogeneous, homogenizing temperature 70-75 DEG C, be warming up to 95 DEG C of insulations, with 15-20min sterilization, inoculate when being cooled to 43 DEG C, inoculum concentration is the lactic acid bacteria fermenting agent of 0.01-0.05 unit of activity, fermentation temperature remains on 43 DEG C, fermentation time 12-14 hour;
Acidic beverages making step: first acid stabilizer, sweetener are dissolved in the pure water of 30-50%, add walnut zymotic fluid more in proportion, fruit juice carries out allocating and with 30-40MPa pressure homogeneous under the condition of temperature 50-60 DEG C, then under temperature 90-95 DEG C of condition with 15-20min sterilization, and make walnut flavored fermented milk.
Preferred in the present embodiment: walnut zymotic fluid is made up of walnut kernel, glucose, composite flavor improving agent and lactic acid bacteria fermenting agent and pure water, wherein: the weight ratio 0.1-0.3% of the weight ratio 2-5% of walnut kernel, the weight ratio 1-4% of glucose, composite flavor improving agent and lactic acid bacteria fermenting agent.
Preferred in the present embodiment: stabilizer of acid beverage is made up of the sodium carboxymethylcellulose of weight ratio 80-90%, the pectin of 2-5%, single bi-tristearin of 4-5% and 4-5% natrium citricum.
Preferred in the present embodiment: composite flavor improving agent is made up of the sodium isoascorbate of the dextrin of the glycerin monostearate of weight ratio 30-40%, 10-20%, the phosphatide of 10-20%, the phosphate of 10-20% and 10-20%.
Preferred in the present embodiment: lactic acid bacteria fermenting agent comprises lactobacillus bulgaricus and streptococcus thermophilus.
For solving the problems of the technologies described above, main purpose of the present invention is the acidic beverages preparation method providing a kind of pure walnut kernel fermentation.
Compared with prior art, its useful effect: is the stabilizing agent adding composite flavor improvement, effectively can keep original local flavor of fermentation walnut in the present invention, and compound stabilizer can make walnut fermentation acidic beverages keep longer shelf life; Two is that production technology is simple, and cost of manufacture is cheap and meet the market demands of Environmental Safety.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Specific embodiment is only the present invention for convenience of description instead of requires that the present invention with specific method, therefore must not should be understood to limitation of the present invention.
Embodiment 1:
In 500ml glass beaker, take 33 grams of selected walnut kernel, add the sodium hydroxide solution of 1%, liquid level did not have walnut kernel, and ceramics furnace boils 3 minutes, elimination alkali lye, used clear water repeatedly to rinse, drained away the water after sloughing seed coat.In the beaker that walnut kernel is housed, add the walnut kernel content 5-6 pure water of 90-95 DEG C doubly again, again through colloid mill circulation 2-3 time after soy bean milk making machine is pulverized, pour in 500ml beaker stand-by.
Being added by the glucose of the flavor improving agent of 2 grams and 33 grams is equipped with in the beaker of walnut pulp, and use high speed agitator, under the rotating speed of 1400r/min (rev/min), stir 10-15min, walnut pulp solution temperature remains on 70-75 DEG C, fully dissolves.Under the condition of 60-70 DEG C, suggestion adopts the magnificent high pressure homogenizer in east, Shanghai, and homogeneous parameter is adjusted to: pressure is 30-35Mpa, is poured into by walnut pulp in 500ml beaker after twice homogenization, use aluminium-foil paper to seal, in pressure sterilizer, be warming up to 95 DEG C of insulation 20min sterilization.Take out from sterilizer, be placed in constant temperature water bath and be cooled to 43 DEG C, aseptic inoculation is carried out in ultra-clean workbench, inoculum concentration is 0.01-0.05 unit of activity lactic acid bacteria fermenting agent, put into fermented and cultured case after stirring, ferment, fermentation temperature remains on 43 DEG C, fermentation time 12-14h, takes out when the pH of zymotic fluid reaches 4.2.
Use pan paper to take white sugar 100 grams, stabilizer of acid beverage 6 grams, dry mixing mixes, and pour into and 30-40 DEG C of pure water is housed, dissolve in the 1L beaker of 300-400ml, the rotating speed of high speed agitator is 1400r/min, mixing time 15-20min.Then the walnut kernel zymotic fluid after having fermented, cider 10 grams are joined in stabiliser solution, add pure water and be settled to 900 grams, stir.Open and stir, slowly add 10% citric acid solution, when solution ph reaches 4.2-4.3, stop acid adding, after stirring 5min, moisturizing to 1000 gram, mixes.The product mixed is warming up to 50-60 DEG C in pressure sterilization device, use high pressure homogenizer, homogeneous twice under 30-40MPa pressure, the product that homogeneous is good is filled in the vial of 100ml and seals, put into pressure sterilization device, 90-95 DEG C of sterilization 15-20min, preparation method realizes walnut flavor fermentation milk beverage by this.
Embodiment 2:
Taking 100 grams of selected walnut kernel is placed in the rustless steel container of 3L, adds the sodium hydroxide solution (liquid level did not have walnut kernel to be good) of 1%, boils 3 minutes, uses high-pressure water jet high pressure washing, removes pericarp, pull out after rinsing well.Walnut kernel after peeling is put into 3L rustless steel container, adds walnut kernel consumption 5-6 pure water doubly, water temperature, at 90-95 DEG C, through soy bean milk making machine, is crossed colloid mill defibrination 2-3 time, is put in 3L rustless steel container stand-by.
After pan paper takes the glucose of the flavor improving agent of 8 grams and 100 grams, join and be equipped with in the rustless steel container of walnut pulp, high-speed stirred 10min, 1400r/min.Through heating up, under the condition of 60-70 DEG C, through high pressure homogenizer, homogeneous pressure value 30-35MPa, homogenization cycles twice.Then the seal of vessel of walnut pulp will be housed, be put in pressure sterilization device, sterilization 20min under 95 DEG C of conditions, and take out the container after sterilizing, be cooled to 43 DEG C.Aseptic inoculation in ultra-clean workbench, inoculum concentration is 0.01-0.05 unit of activity lactic acid bacteria fermenting agent, and after inoculation, sealing, puts into fermented and cultured case, remain on 43 DEG C and ferment, fermentation time 12-14 hour, takes out when the pH of zymotic fluid reaches 4.2.
In pan paper, take white sugar 280 grams, stabilizer of acid beverage 20 grams, dry mixing mixes, and put into and 2L is housed, in the 5L rustless steel container of 30-40 DEG C of pure water, high speed shear 1400r/min, 10min, fully dissolve.Then by walnut kernel zymotic fluid, the cider 30 grams after having fermented, join and be equipped with in the container of stabiliser solution, be settled to 2500 grams, when opening stirring, slowly add 10% citric acid solution, when pH value of solution reaches 4.3-4.3, stop acid adding, moisturizing is settled to 3000 grams, stirs.Be under the condition of 50-60 DEG C at product temperature, through high pressure homogenizer, homogeneous parameter: 30-40MPa homogeneous twice.Be filled to by the product that homogeneous is good in 330ml plastic bottle, sealing, put in pressure sterilization device, 90-95 DEG C of sterilization 15-20min, is cooled to 30-40 DEG C, obtains walnut flavor fermentation milk beverage.
Claims (6)
1. the acidic beverages of a pure walnut kernel fermentation, be made up of walnut zymotic fluid, stabilizer of acid beverage, sweetener, fruit juice and pure water, it is characterized in that, the 0.5-0.8% that walnut zymotic fluid accounts for the 20-30% of beverage weight, stabilizer of acid beverage accounts for beverage weight, sweetener account for the 0.5-2% that the 4-10% of beverage weight and fruit juice account for beverage weight.
2. an acidic beverages preparation method for pure walnut fermentation as claimed in claim 1, it is characterized in that, the method comprises:
Walnut kernel pre-treatment step: selected walnut kernel, boils with the sodium hydroxide solution of 0.5-1% and within 2-3 minute, removes clear water after crust and rinse; Convert 5-6 times of pure water after draining and carry out pulverizing defibrination;
Fermentation process step: add composite flavor improving agent and glucose in walnut pulp, through 30-35Mpa pressure homogeneous, homogenizing temperature 70-75 DEG C, be warming up to 95 DEG C of insulations, with 15-20min sterilization, inoculate when being cooled to 43 DEG C, inoculum concentration is the lactic acid bacteria fermenting agent of 0.01-0.05 unit of activity, fermentation temperature remains on 43 DEG C, fermentation time 12-14 hour;
Acidic beverages making step: first acid stabilizer, sweetener are dissolved in the pure water of 30-50%, add walnut zymotic fluid more in proportion, fruit juice carries out allocating and with 30-40MPa pressure homogeneous under the condition of temperature 50-60 DEG C, then under temperature 90-95 DEG C of condition with 15-20min sterilization, and make walnut flavored fermented milk.
3. the acidic beverages preparation method of pure walnut kernel fermentation as claimed in claim 2, it is characterized in that: walnut zymotic fluid is made up of walnut kernel, glucose, composite flavor improving agent and lactic acid bacteria fermenting agent and pure water, wherein: the weight ratio 0.1-0.3% of the weight ratio 2-5% of walnut kernel, the weight ratio 1-4% of glucose, composite flavor improving agent and lactic acid bacteria fermenting agent.
4. the acidic beverages preparation method of pure walnut kernel fermentation as claimed in claim 3, is characterized in that: stabilizer of acid beverage is made up of the sodium carboxymethylcellulose of weight ratio 80-90%, the pectin of 2-5%, single bi-tristearin of 4-5% and 4-5% natrium citricum.
5. the acidic beverages preparation method of pure walnut kernel fermentation as claimed in claim 4, is characterized in that: composite flavor improving agent is made up of the sodium isoascorbate of the dextrin of the glycerin monostearate of weight ratio 30-40%, 10-20%, the phosphatide of 10-20%, the phosphate of 10-20% and 10-20%.
6. the acidic beverages preparation method of pure walnut kernel fermentation as claimed in claim 5, is characterized in that: lactic acid bacteria fermenting agent comprises lactobacillus bulgaricus and streptococcus thermophilus.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510981187.2A CN105558727A (en) | 2015-12-23 | 2015-12-23 | Pure walnut meat fermented acid beverage and preparation method thereof |
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| CN201510981187.2A CN105558727A (en) | 2015-12-23 | 2015-12-23 | Pure walnut meat fermented acid beverage and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107897370A (en) * | 2017-12-08 | 2018-04-13 | 滁州尹氏油脂有限公司 | A kind of preparation method with the probiotic beverage for alleviating rhinitis effect |
| CN109619197A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of Ba Danmu base normal temperature acid drink and preparation method thereof |
| CN109730148A (en) * | 2018-12-29 | 2019-05-10 | 光明乳业股份有限公司 | A kind of walnut base normal temperature acid drink and preparation method thereof |
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897370A (en) * | 2017-12-08 | 2018-04-13 | 滁州尹氏油脂有限公司 | A kind of preparation method with the probiotic beverage for alleviating rhinitis effect |
| CN109619197A (en) * | 2018-12-29 | 2019-04-16 | 光明乳业股份有限公司 | A kind of Ba Danmu base normal temperature acid drink and preparation method thereof |
| CN109730148A (en) * | 2018-12-29 | 2019-05-10 | 光明乳业股份有限公司 | A kind of walnut base normal temperature acid drink and preparation method thereof |
| CN114903165A (en) * | 2022-05-18 | 2022-08-16 | 云南楚雄东宝生物资源开发有限公司 | Method for prolonging shelf life of fresh walnut kernels through biological and physical means |
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