CN109463455A - A method for producing walnut polypeptide yogurt by fermenting walnut meal powder with compound lactic acid bacteria - Google Patents
A method for producing walnut polypeptide yogurt by fermenting walnut meal powder with compound lactic acid bacteria Download PDFInfo
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- 241000758789 Juglans Species 0.000 title claims abstract description 109
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 109
- 235000020234 walnut Nutrition 0.000 title claims abstract description 109
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 37
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims abstract description 32
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 32
- 241000894006 Bacteria Species 0.000 title claims abstract description 27
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 239000004310 lactic acid Substances 0.000 title claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
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- 238000000034 method Methods 0.000 claims abstract description 23
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- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
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- 238000013329 compounding Methods 0.000 claims abstract 2
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- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
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- 238000005057 refrigeration Methods 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
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- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
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- 239000002253 acid Substances 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
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- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING 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
- A23C11/10—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明公开了一种用复合乳酸菌发酵核桃粕粉生产核桃多肽酸乳的方法，该方法以核桃粕为主要原料，利用风味蛋白酶水解和复合乳酸菌发酵制备核桃多肽酸乳，其制备方法如下：核桃仁脱除内种皮，烘干后冷榨取油得到富含蛋白质的核桃粕；核桃粕经粗粉碎、超微粉碎、热烫、酶解、加辅料、高压均质、制作发酵原浆、巴氏杀菌、菌种复合、菌种训化、接种复合乳酸菌、乳酸发酵。本发明对富含蛋白质的核桃粕经过酶解、发酵，生产出兼具多肽生理活性和乳酸菌保健功能、风味良好的多肽酸乳，获得一种新的营养保健制品。The invention discloses a method for producing walnut polypeptide yogurt by fermenting walnut meal powder with compound lactic acid bacteria. The method uses walnut meal as the main raw material, and utilizes flavor protease hydrolysis and compound lactic acid bacteria fermentation to prepare walnut polypeptide yogurt. The preparation method is as follows: walnut The inner seed coat is removed from the kernels, and the oil is cold-pressed after drying to obtain protein-rich walnut meal; Sterilization, strain compounding, strain training, inoculation compound lactic acid bacteria, lactic acid fermentation. In the invention, the protein-rich walnut meal is enzymatically hydrolyzed and fermented to produce polypeptide yogurt with polypeptide physiological activity, lactic acid bacteria health care function and good flavor, thereby obtaining a new nutritional health care product.
Description
Technical field
The invention belongs to food biotechnologies and functional food processing technique field, and in particular to a kind of to use compound lactobacillus
The method that the walnut dregs powder that ferments produces walnut polypeptide yogurt.
Background technique
Lactic acid bacteria can adjust body gastrointestinal tract normal flora, keep microecological balance, reduce serum cholesterol, drop blood
Press, is antitumor, enhancing immune, anti-aging and other effects, it is widely used in food processing industry.Common lactic acid bacteria beverage mostly with
Cow's milk is raw material.Currently, published non-Cow Milk Fermentation drink preparation method utilizes single lactic acid bacteria culturers or less several more
Lactic acid bacteria culturers ferment to raw-food material.Such as it is utilized respectively Lactobacillus delbrueckii, lactobacillus bulgaricus, thermophilus
Bacterium, Lactobacillus casei ferment to soybean protein, and product is also easy to produce beany flavor；Utilize the thermophilus prepared by a certain percentage
Three kinds of bacterium, lactobacillus bulgaricus and Bacillus bifidus mixed bacterias ferment to fibert kernel, and product is also easy to produce on fat
Problem floating, viable count is few.
Walnut has the effects that benefiting qi and nourishing blood, warm intestines kidney tonifying, moistening lung to arrest cough, blacking hair and strengthening brain.After walnut dregs are as oil expression
By-product, protein content is up to 50% or more, and essential amino acids content is abundant, digestibility 85%, is a kind of good
Vegetable protein.But current walnut dregs, mainly as feed or Fertilizer application, protein resource waste is serious.
Summary of the invention
The purpose of the present invention is improving the utilization rate of walnut dregs, provide that one kind has both polypeptide physiological activity and lactic acid bacteria is prebiotic
The preparation method of the walnut polypeptide yogurt of function.
For above-mentioned purpose, the technical solution adopted in the present invention is made of following step:
1, the preparation of walnut dregs
Walnut kernel is sloughed into endotesta, barking walnut kernel bakes drying at 50 DEG C of baking oven, using cold-squeezing in pressure
40MPa, cold press takes oil at 40 DEG C of temperature, and residual residue is the degreasing walnut dregs of rice, by the degreasing walnut dregs of rice through coarse crushing, pulverize,
Obtain walnut dregs powder.
2, the preparation of walnut enzymolysis liquid
It by quality-volume ratio is that 1g:10~15mL is mixed by walnut dregs powder and boiling water, adding citric acid tune pH is extremely after cooling down
6.0~6.5, the flavor protease of walnut dregs silty amount 4%~6% is added, 4~6h is reacted in 50~55 DEG C of water-baths, is made
Protein is hydrolyzed into polypeptide and amino acid, and then in 90~95 DEG C of 5~10min of enzyme deactivation, walnut enzymolysis liquid is made.
3, the preparation of walnut fermentation magma
The crosslinked starch of its quality 0.3%~0.5% is first added into walnut enzymolysis liquid, 10~15min of stirring is de- bitter, then
According to mass percentage composition are as follows: walnut enzymolysis liquid 62%~70%, milk 18%~22%, white granulated sugar 6%~8%, carboxylic first
Milk, white granulated sugar, carboxylic first is added in base sodium cellulosate 0.4%~0.6%, pectin 0.4%~0.6%, Arabic gum 6%~8%
Base sodium cellulosate, pectin, Arabic gum are compounded, and compound system is refined through 38~42MPa high pressure homogenizer, and 70~75 DEG C go out
20~30min of bacterium obtains walnut fermentation magma after cooling.
4, prepared by compound lactobacillus
By streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus plantarum, cheese cream
The mass mixings such as bacillus, Bacillus bifidus bacterium powder, are made compound lactobacillus.
5, the activation and domestication of compound lactobacillus strain
1. actication of culture
Extracting degreasing cream is loaded on test tube, mouth, and compound lactobacillus, 37 DEG C of perseverances are added after cooling in 121 DEG C of 20~25min of sterilization
Temperature 12~14h of culture, the lactic acid bacteria activated；Wherein quality-volume ratio of compound lactobacillus and skimmed milk be 0.5~
1.5mg:100mL。
2. strain domestication
It is 3%~5% according to inoculum concentration, the lactic acid bacteria of activation, which is sequentially ingressed into walnut enzymolysis liquid with skimmed milk volume ratio, is
In the mixture of 5:5,6:4,7:3,8:2,9:1,10:0,36~38 DEG C of continuous domestication cultures obtain leavening, -18~-20
DEG C freezing.
6, it ferments
It is inoculated with 1%~3% leavening into walnut fermentation magma prepared by step 3, it is cold in 43~46 DEG C of fermentation 7~10h
24~30h of after-ripening is hidden, walnut polypeptide yogurt is obtained.
In above-mentioned steps 2, preferably walnut dregs powder and boiling water are mixed by quality-volume ratio for 1g:12mL, after natural cooling
Adding citric acid tune pH to 6.0 adds the flavor protease of walnut dregs silty amount 5%, reacts 5h in 50 DEG C of water-baths, makes albumen
Matter is hydrolyzed into polypeptide and amino acid, and then in 90 DEG C of 5~10min of enzyme deactivation, walnut enzymolysis liquid is made.
In above-mentioned steps 3, the crosslinked starch of its quality 0.4% is preferably first added into walnut enzymolysis liquid, stirring 10min is de-
Hardship, according still further to mass percentage composition are as follows: walnut enzymolysis liquid 65.0%, milk 20.0%, white granulated sugar 7.0%, carboxymethyl cellulose
Milk, white granulated sugar, sodium carboxymethylcellulose, pectin, Arab is added in plain sodium 0.5%, pectin 0.5%, Arabic gum 7.0%
Glue is compounded, and compound system is refined through 40MPa high pressure homogenizer, 70 DEG C of sterilizing 30min, obtains walnut proferment after cooling
Slurry.
The step of above-mentioned steps 5 1. in, preferably quality-volume ratio of compound lactobacillus and skimmed milk be 1mg:100mL.
The step of above-mentioned steps 5 2. in, preferably according to inoculum concentration be 4%, the lactic acid bacteria of activation is sequentially ingressed into walnut enzyme
Solving liquid and skimmed milk volume ratio is in the mixture of 5:5,6:4,7:3,8:2,9:1,10:0, and 37 DEG C of continuous domestication cultures obtain
Leavening, in -18 DEG C of freezings.
In above-mentioned steps 6, it preferably is inoculated with 1% leavening into walnut fermentation magma prepared by step 3, is fermented at 46 DEG C
7h, refrigeration after-ripening is for 24 hours.
Beneficial effects of the present invention are as follows:
The present invention extracted oil using walnut kernel after by-product walnut dregs as raw material, protein content is high, inoculating lactic acid bacterium it
Before, walnut dregs magma is hydrolyzed with flavor protease, increases this active constituent of polypeptide, makes that product is more easy to digest, health care function
It can enhancing.It is compounded using various lactobacillus, and by activating and tame to it, turns out the flora suitable for walnut dregs fermentation,
Lactic fermentation is carried out to walnut dregs, walnut polypeptide yogurt is made.Compared with cow's milk animal protein, walnut dregs price used in the present invention
Cheap, protein resource is more abundant, and has complementation on amino acid composition, and gained walnut polypeptide yogurt has dissolubility
The characteristics such as high, viscosity is low, easy absorption, also have strong anti-oxidation, enhancing angiotensin converting enzyme inhibitors activity and haemolysis
The physiological functions such as activity are had a extensive future using this method production walnut dregs vegetable protein sour milk.
Specific embodiment
Below with reference to embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to these realities
Apply example.
Embodiment 1
1. the preparation of walnut dregs
Walnut kernel is sloughed into endotesta, barking walnut kernel bakes drying at 50 DEG C of baking oven, using cold-squeezing in pressure
40MPa, cold press takes oil at 40 DEG C of temperature, and residual residue is the degreasing walnut dregs of rice, by the degreasing walnut dregs of rice through coarse crushing, pulverize,
Obtain walnut dregs powder.
2. the preparation of walnut enzymolysis liquid
25g walnut dregs powder is weighed, 300mL boiling water is added, keeps stirring, addition citric acid tune pH to 6.0 after cooling, then plus
Enter 1.25g flavor protease, reacts 5h in 50 DEG C of water-baths, protein is made to be hydrolyzed into polypeptide and amino acid, then go out at 90 DEG C
Walnut enzymolysis liquid is made in enzyme 10min.
3. the preparation of walnut fermentation magma
0.78g crosslinked starch is first added into 195g walnut enzymolysis liquid, the de- hardship of stirring 10min adds 60g milk, 21g
White granulated sugar, 1.5g carboxymethyl cellulose, 1.5g pectin high in fat and 21g Arabic gum are compounded, and are stirred evenly, blend compounds body mill
Preliminary homogeneous, then through high pressure homogenizer, second homogenate is refined at 40MPa, then in 70 DEG C of sterilizing 30min, obtains core after cooling
Peach fermentation magma.
4. prepared by compound lactobacillus
By streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus plantarum, cheese cream
The mass mixings such as bacillus, Bacillus bifidus bacterium powder, are made compound lactobacillus.
5. the activation and domestication of compound lactobacillus strain
1. actication of culture
100mL skimmed milk is taken, test tube is loaded on, is stoppered nozzle, 1.0mg Composite Milk is added after cooling in 121 DEG C of sterilization 20min
Sour bacterium, 37 DEG C of constant temperature incubation 12h, the lactic acid bacteria activated.
2. strain domestication
By walnut enzymolysis liquid and skimmed milk, 5:5,6:4,7:3,8:2,9:1,10:0 are configured to the domestication of 10mL by volume
2. 3. 4. 5. 6. 1. culture medium, number are followed successively by, then in order, first in 1. number domestication inoculation of medium 0.4mL activation
Lactic acid bacteria, for 24 hours, then to take 0.4mL bacterium solution to be inoculated into 2. number domestication culture medium, condition from 1. number domestication culture medium same for 37 DEG C of cultures
On, and so on.With the increase of walnut milk content in domestication culture medium, the time for curdled milk occur shortens.6. number it will finally tame and docile
Change the bacterium solution after cultivating in culture medium as leavening, -18 DEG C of freezings.
6. fermentation
It is inoculated with 3mL leavening into walnut fermentation magma prepared by 300mL step 3, ferment 7h at 46 DEG C, after 4 DEG C of refrigerations
It is ripe for 24 hours, obtain walnut polypeptide yogurt.
Comparative example 1
In embodiment 1, as leavening, other methods after only the single strain of streptococcus thermophilus being selected to be activated and tamed
It is same as Example 1.
Comparative example 2
In embodiment 1, it is used as leavening after only the single strain of lactobacillus bulgaricus being selected to be activated and tamed, other
Method is same as Example 1.
Comparative example 3
In embodiment 1, as leavening, other methods after only the single strain of lactobacillus acidophilus being selected to be activated and tamed
It is same as Example 1.
Comparative example 4
In embodiment 1, as leavening, other party after only the single strain of Lactobacillus rhamnosus being selected to be activated and tamed
Method is same as Example 1.
Comparative example 5
In embodiment 1, as leavening, other methods after only the single strain of lactobacillus plantarum being selected to be activated and tamed
It is same as Example 1.
Comparative example 6
In embodiment 1, as leavening, other methods after only the single strain of Lactobacillus casei being selected to be activated and tamed
It is same as Example 1.
Comparative example 7
In embodiment 1, as leavening, other methods after only the single strain of Bacillus bifidus being selected to be activated and tamed
It is same as Example 1.
The walnut polypeptide yogurt that inventor obtains embodiment 1 and comparative example 1~7 has carried out sensory evaluation and indices
Test, specific method and result are as follows:
1. sense organ measures
It to walnut polypeptide yogurt sample random number, and is dispensed into disposable paper cup, asks the valuation officer 10 of Majors of Food
Name individually carries out sensory evaluation scores by table 1 to sample, calculates average value.
1 walnut polypeptide yogurt sensory evaluation scores table of table
2. protein content determination
According to Kjeldahl's method in GB 5009.5-2016, using Kjeltec2300 type full-automatic Kjeldahl determination device (Sweden
The production of Fox company) protein content is measured.
3. determining content of peptides
The drafting of standard curve: preparing the glutathione standard solution of 20.0mg/mL, successively draw 0,1,2,3,4,5,
6mL is placed in 7 test tubes, is separately added into 4mL biuret reagent, is settled to 10mL with distilled water, water-bath 5min, water at 60 DEG C
Do not stop to shake during bath, then cool to room temperature, using RF-6000 sepectrophotofluorometer (Japanese HITACHI company produces)
Measure light absorption value under 540nm wavelength (the 1st pipe does blank control).Using peptide concentration as abscissa (mg/mL), light absorption value (OD
Value) it is ordinate, draw standard curve.
The measurement of content of peptides: each 5.0mL of walnut polypeptide yogurt that Example 1 and comparative example 1~7 obtain is added
Trichloroacetic acid (TCA) aqueous solution of 5.0mL 10% (w/v) stands 20min, then exists in being uniformly mixed on whirlpool mixed instrument
The revolving speed of 4000 × g is centrifuged 10min, and 2.0mL supernatant is taken to be placed in test tube, and biuret reagent 4.0mL is added, and mixes in whirlpool
It is uniformly mixed on instrument, 60 DEG C of water-baths colour developings 5min, 2000 × g are centrifuged 10min.It takes supernatant to measure OD value under 540nm, compares
Standard curve acquires the peptide concentration (mg/mL) in sample solution.
3. viable count measures
According to biodiasmin measuring method in GB 4789.35-2010: the walnut for aseptically drawing 1mL is more
Peptide yogurt sample after being diluted to certain multiple with sterile saline, counts after MRS solid medium culture.
4. determination oxidative
Each 0.5mL of walnut polypeptide yogurt that Example 1 and comparative example 1~7 obtain, it is 2 × 10 that 4mL concentration, which is added,- 4The DPPH ethanol solution of mol/L shakes up, and is protected from light 60min, light absorption value is measured under 517nm wavelength, and count according to the following formula
It calculates:
Sensory evaluation and indices measurement result are shown in Table 2.
2 sensory score result of table
3 indices measurement result of table
The indices for the walnut polypeptide yogurt that 4 embodiment 1 of table obtains
Claims (6)
1. a kind of method with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, it is characterised in that this method is under
State step composition:
(1) preparation of walnut dregs
Walnut kernel is sloughed into endotesta, barking walnut kernel bakes drying at 50 DEG C of baking oven, using cold-squeezing in pressure
40MPa, cold press takes oil at 40 DEG C of temperature, and residual residue is the degreasing walnut dregs of rice, by the degreasing walnut dregs of rice through coarse crushing, pulverize,
Obtain walnut dregs powder；
(2) preparation of walnut enzymolysis liquid
It by quality-volume ratio is that 1g:10~15mL is mixed by walnut dregs powder and boiling water, adding citric acid tune pH to 6.0 after cooling down~
6.5, the flavor protease of walnut dregs silty amount 4%~6% is added, 4~6h is reacted in 50~55 DEG C of water-baths, makes protein
It is hydrolyzed into polypeptide and amino acid, then in 90~95 DEG C of 5~10min of enzyme deactivation, walnut enzymolysis liquid is made；
(3) preparation of walnut fermentation magma
The crosslinked starch of its quality 0.3%~0.5% is first added into walnut enzymolysis liquid, 10~15min of stirring is de- bitter, according still further to
Mass percentage composition are as follows: walnut enzymolysis liquid 62%~70%, milk 18%~22%, white granulated sugar 6%~8%, carboxymethyl are fine
Plain sodium 0.4%~0.6%, pectin 0.4%~0.6%, Arabic gum 6%~8% are tieed up, it is fine that milk, white granulated sugar, carboxymethyl is added
It ties up plain sodium, pectin, Arabic gum to be compounded, compound system is refined through 38~42MPa high pressure homogenizer, 70~75 DEG C of sterilizings 20
~30min obtains walnut fermentation magma after cooling；
(4) prepared by compound lactobacillus
By streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus plantarum, cheese cream bar
The mass mixings such as bacterium, Bacillus bifidus bacterium powder, are made compound lactobacillus；
(5) activation and domestication of compound lactobacillus strain
1. actication of culture
Extracting degreasing cream is loaded on test tube, mouth, and compound lactobacillus, 37 DEG C of constant temperature trainings are added in 121 DEG C of 20~25min of sterilization after cooling
Support 12~14h, the lactic acid bacteria activated；Wherein quality-volume ratio of compound lactobacillus and skimmed milk is 0.5~1.5mg:
100mL；
2. strain domestication
Be 3%~5% according to inoculum concentration, by the lactic acid bacteria of activation be sequentially ingressed into walnut enzymolysis liquid and skimmed milk volume ratio be 5:5,
In the mixture of 6:4,7:3,8:2,9:1,10:0,36~38 DEG C of continuous domestication cultures obtain leavening, cold at -18~-20 DEG C
Freeze preservation；
(6) it ferments
It is inoculated with 1%~3% leavening into walnut fermentation magma prepared by step (3), in 43~46 DEG C of 7~10h of fermentation, refrigeration
24~30h of after-ripening obtains walnut polypeptide yogurt.
2. the method according to claim 1 with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, special
Sign is: in step (2), walnut dregs powder and boiling water being mixed by quality-volume ratio for 1g:12mL, lemon is added after natural cooling
Acid adjusts pH to 6.0, adds the flavor protease of walnut dregs silty amount 5%, reacts 5h in 50 DEG C of water-baths, hydrolyze protein
At polypeptide and amino acid, then in 90 DEG C of 5~10min of enzyme deactivation, walnut enzymolysis liquid is made.
3. the method according to claim 1 with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, special
Sign is: in step (3), the crosslinked starch of its quality 0.4%, the de- hardship of stirring 10min is first added into walnut enzymolysis liquid, then press
According to mass percentage composition are as follows: walnut enzymolysis liquid 65.0%, milk 20.0%, white granulated sugar 7.0%, sodium carboxymethylcellulose
0.5%, pectin 0.5%, Arabic gum 7.0%, be added milk, white granulated sugar, sodium carboxymethylcellulose, pectin, Arabic gum into
Row compounding, compound system are refined through 40MPa high pressure homogenizer, 70 DEG C of sterilizing 30min, and walnut fermentation magma is obtained after cooling.
4. the method according to claim 1 with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, special
Sign is: the step of step (5) 1. in, quality-volume ratio of the compound lactobacillus and skimmed milk is 1mg:100mL.
5. the method according to claim 1 with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, special
Sign is: the step of step (5) 2. in, be 4% according to inoculum concentration, the lactic acid bacteria of activation be sequentially ingressed into walnut enzymolysis liquid and de-
Rouge cream volume ratio is in the mixture of 5:5,6:4,7:3,8:2,9:1,10:0, and 37 DEG C of continuous domestication cultures obtain leavening,
In -18 DEG C of freezings.
6. the method according to claim 1 with compound lactobacillus-fermencucumber walnut dregs powder production walnut polypeptide yogurt, special
Sign is: in step (6), being inoculated with 1% leavening into walnut fermentation magma prepared by step (3), ferment 7h at 46 DEG C, refrigeration
After-ripening is for 24 hours.
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