CN107950668A - A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf - Google Patents
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf Download PDFInfo
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- CN107950668A CN107950668A CN201711210294.0A CN201711210294A CN107950668A CN 107950668 A CN107950668 A CN 107950668A CN 201711210294 A CN201711210294 A CN 201711210294A CN 107950668 A CN107950668 A CN 107950668A
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- Prior art keywords
- lotus leaf
- walnut
- fermented beverage
- processing method
- milk fermented
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 33
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 33
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 33
- 235000020261 walnut milk Nutrition 0.000 title claims abstract description 24
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 37
- 241000758789 Juglans Species 0.000 claims abstract description 36
- 235000020234 walnut Nutrition 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 15
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000003381 stabilizer Substances 0.000 claims abstract description 11
- 235000004213 low-fat Nutrition 0.000 claims abstract description 9
- 210000002966 serum Anatomy 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 238000009434 installation Methods 0.000 claims description 3
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims description 3
- 229960004705 kojic acid Drugs 0.000 claims description 3
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 239000004246 zinc acetate Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims 1
- 239000001263 FEMA 3042 Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 229940033123 tannic acid Drugs 0.000 abstract description 4
- 229920002258 tannic acid Polymers 0.000 abstract description 4
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 abstract description 3
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000004519 grease Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 abstract description 3
- 235000015523 tannic acid Nutrition 0.000 abstract description 3
- 229920001864 tannin Polymers 0.000 abstract description 3
- 235000018553 tannin Nutrition 0.000 abstract description 3
- 239000001648 tannin Substances 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 2
- 239000002221 antipyretic Substances 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 2
- 239000001257 hydrogen Substances 0.000 abstract description 2
- 230000002209 hydrophobic effect Effects 0.000 abstract description 2
- 125000001165 hydrophobic group Chemical group 0.000 abstract description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 238000000120 microwave digestion Methods 0.000 abstract description 2
- 125000001151 peptidyl group Chemical group 0.000 abstract description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002574 poison Substances 0.000 abstract description 2
- 231100000614 poison Toxicity 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 239000013049 sediment Substances 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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 OR TREATMENT 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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, the present invention is using walnut kernel and lotus leaf as primary raw material, handled again with gelatin after lotus leaf is obtained leaching liquor compatibility low fat walnut grouts, color stabilizer defibrination by microwave digestion legal system, the polar group of the phenolic hydroxyl group of the tannic acid containing hydrophobic group and gelatin in gained mixed serum（Mainly peptidyl）, the collective effect of multiple spot hydrophobic bond and hydrogen bond occurs, forms gelatin tannic acid complex compound sediment, soluble tannin acid is removed with precipitation；Compared with traditional heating method for disinfection, the present invention is handled using instantaneous high power pulse microwave, and energy consumption is low, takes short, sterilization of high efficiency；High using Walnut Milk fermented beverage nutritive value made from present invention process, cost is low, due to the addition of lotus leaf powder, also acts on diuresis defaecation, logical intestines poison, lipid-loweringing oil removing, clear heat are antipyretic etc., so as to effectively prevent the defects of pure Walnut Milk internal heat is big, and grease is high.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of processing side for the Walnut Milk fermented beverage for adding lotus leaf
Method.
Background technology
Walnut, also known as English walnut, Jiang Tao, attribute is gentle, sweet in flavor, is one of four big dry fruit of the world.Walnut kernel is rich in grease, egg
The multiple nutritional components such as white matter, carbohydrate and vitamin, have high value of exploiting and utilizing.Unrighted acid in walnut kernel
With lecithin can brain-nourishing intelligence-benefiting, zinc, manganese, chromium etc. can supplement loss micro- in human aging process.By walnut kernel
Walnut Milk is processed into, then walnut beverage is made by lactobacillus-fermented, the egg in lactic acid bacteria degraded Walnut Milk can be utilized
White matter, makes the flavor of product more mellow, and can strengthen the enteron aisle healthcare function of Walnut Milk.Added in Walnut Milk a certain amount of
The lactic acid bacteria beneficial to human body, fermented solidification is made fermented type Walnut Milk, not only increases the nutritive value of walnut, Yi Wei
Absorption of human body utilizes, and extends approach for the utilization of walnut, while enriches in the market vegetable protein beverage product
Kind, wide market.
But since the coat processing on walnut kernel surface is not totally containing soluble tannin acid in Walnut Milk process
And having bitter taste and fishy smell, tradition is taken away the puckery taste except the method for raw meat is dipping by lye method and high-temperature cooking process, the former corrosivity is strong, pollution
Environment, the latter's energy consumption is big, and time-consuming, is unfavorable for cost-effective；In addition traditional walnut beverage product is more single, often drink
Got angry with easy.
The content of the invention
It is existing to overcome it is an object of the invention to provide a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf
The deficiency of technology.
The object of the present invention is achieved like this：
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
The step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air blast is done
Dry case is in 20-50 DEG C of defrosting of blast temperature.
The step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, after the cold press
Walnut grouts oil content be 30-35%.
The step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is
Microwave Extraction 4-6min is carried out under conditions of 600-750W, filters and is centrifuged with the speed of 800-900r/min.
The step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer presses 100 parts by weight
Meter is mixed by the raw material of following parts by weight：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-
0.2nd, copper acetate 0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
The step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation bar
Part：PH 7, inoculum concentration 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
The step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, it is wide to export pulse
Spend for 2-4 μ s, duty cycle 1: 1000.
The present invention has following beneficial effect：The present invention is using walnut kernel and lotus leaf as primary raw material, first by walnut kernel heat
The method that citric acid solution immersion treatment is melted with low-temperature quick-freezing, heating again is peeled, and overcomes the technical disadvantages of wet alkaline process, effectively
Ground avoids walnut protein denaturation and nutritive loss problem；Using the method for cold pressing degreasing, reduce in walnut kernel
The influence of protein and physiological activator, while ensure that the low fat and health of walnut beverage, walnut beverage giving off a strong fragrance is smooth, mouth
Feel oiliness；Lotus leaf is obtained after leaching liquor compatibility low fat walnut grouts, color stabilizer defibrination again with gelatin by microwave digestion legal system
Manage, the phenolic hydroxyl group of the tannic acid containing hydrophobic group and the polar group of gelatin in gained mixed serum（Mainly peptidyl）, multiple spot occurs
The collective effect of hydrophobic bond and hydrogen bond, forms gelatin-tannic acid complex compound sediment, soluble tannin acid is removed with precipitation；
Compared with traditional heating method for disinfection, the present invention is handled using instantaneous high power pulse microwave, and energy consumption is low, takes short, sterilization
It is efficient；High using Walnut Milk fermented beverage nutritive value made from present invention process, cost is low, due to the addition of lotus leaf powder,
It is antipyretic etc. also with diuresis defaecation, logical intestines poison, lipid-loweringing oil removing, clear heat containing a variety of flavor substances and abundant lotus leaf alkali composition
Effect, so as to effectively prevent the defects of pure Walnut Milk internal heat is big, and grease is high.
Embodiment
A kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
The step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air blast is done
Dry case is in 20-50 DEG C of defrosting of blast temperature.
The step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, after the cold press
Walnut grouts oil content be 30-35%.
The step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is
Microwave Extraction 4-6min is carried out under conditions of 600-750W, filters and is centrifuged with the speed of 800-900r/min.
The step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer presses 100 parts by weight
Meter is mixed by the raw material of following parts by weight：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-
0.2nd, copper acetate 0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
The step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation bar
Part：PH 7, inoculum concentration 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
The step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, it is wide to export pulse
Spend for 2-4 μ s, duty cycle 1: 1000.
Claims (7)
1. a kind of processing method for the Walnut Milk fermented beverage for adding lotus leaf, it is characterised in that be made by following methods：
（1）Walnut kernel is rinsed with clear water and removes silt and residual shell, citric acid hot solution immersion 20-60min is added, pulls out, it is fast
Speed be placed in -30~-50 DEG C freezing 1-2 it is small when, taking-up be put into air dry oven thaw to walnut kernel pellicle peel off；
（2）Walnut kernel after decortication is placed in vacuum drying chamber and dries moisture to 3-5%, is broken into below 0.2cm apertures, uses
Low fat walnut grouts are made in low-temperature cold pressing method cold press；
（3）New new lotus leaf is cleaned, natural air drying, crushed 80 mesh sieves, be placed in Microwave Extraction device, add water, in 80-85 DEG C of bar
Microwave Extraction 4-6min under part, filters and centrifuges, obtain extraction solution of the lotus leaf；
（4）By step（2）The step of gained low fat walnut grouts add 5-8 times of weight（3）Extraction solution of the lotus leaf and color stabilizer defibrination, first
Filtered with vacuum drum diatomite filter, then toward gelatin is added in filtrate, be placed in water-bath constant temperature oscillator in 15 DEG C of conditions
Lower vibration 20min, obtains mixed serum；
（5）Mixed serum addition whey powder, glucose are stirred and evenly mixed, installation for fermenting is injected, adds the breast of domestication and culture
Sour bacterium strain fermentation；
（6）Product after fermentation is rapidly cooled to room temperature, pulse microwave equipment sterilization treatment 3-5min is passed through, is placed in 4 DEG C
18h is preserved in the refrigerator of left and right, is got product.
A kind of 2. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（1）Middle citric acid hot solution is that mass fraction is 0.2%, and temperature is 85-90 DEG C；The air dry oven is in air blast
20-50 DEG C of defrosting of temperature.
A kind of 3. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（2）Middle low-temperature cold pressing condition is：Pressure 40-80MPa, 30-50 DEG C of pressing temperature, the walnut grouts after the cold press
Oil content is 30-35%.
A kind of 4. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（3）In press and add water with amount that lotus leaf powder mass ratio is 10: 1, at 80-85 DEG C, microwave output power is 600-750W's
Under the conditions of carry out Microwave Extraction 4-6min, filter and simultaneously centrifuged with the speed of 800-900r/min.
A kind of 5. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（4）The additive amount of middle color stabilizer is 0.003-0.01%, wherein the color stabilizer based on 100 parts by weight by following heavy
The raw material of amount part mixes：Magnesium chloride 0.3-0.5, sodium chloride 1.2-1.5, kojic acid 0.8-1, zinc acetate 0.1-0.2, copper acetate
0.01-0.02, surplus are deionized water；The gelatin additive amount is the 0.02-0.04% of filtrate quality.
A kind of 6. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（5）Middle whey powder additive amount is 3-4%, and glucose additive amount is 4-6%, lactic acid bacteria culturers fermentation condition：PH 7, inoculation
Measure 0.015g/250mL, incubation time 8h, 42 DEG C of cultivation temperature.
A kind of 7. processing method of Walnut Milk fermented beverage for adding lotus leaf according to claim 1, it is characterised in that institute
State step（6）During the middle sterilizing with pulse microwave equipment, instantaneous output 400-450kw, output pulse width is 2-4 μ s,
Duty cycle 1: 1000.
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Application publication date: 20180424 |