CN112167353A - Fermented walnut soybean milk and preparation method thereof - Google Patents
Fermented walnut soybean milk and preparation method thereof Download PDFInfo
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- CN112167353A CN112167353A CN202011225209.XA CN202011225209A CN112167353A CN 112167353 A CN112167353 A CN 112167353A CN 202011225209 A CN202011225209 A CN 202011225209A CN 112167353 A CN112167353 A CN 112167353A
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- soybean milk
- walnut
- fermentation
- sugar
- fermented
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- 244000068988 Glycine max Species 0.000 title claims abstract description 126
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 126
- 235000013336 milk Nutrition 0.000 title claims abstract description 120
- 239000008267 milk Substances 0.000 title claims abstract description 120
- 210000004080 milk Anatomy 0.000 title claims abstract description 120
- 235000020234 walnut Nutrition 0.000 title claims abstract description 109
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 106
- 239000000463 material Substances 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims description 75
- 230000004151 fermentation Effects 0.000 claims description 75
- 238000003756 stirring Methods 0.000 claims description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 26
- 238000000265 homogenisation Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 20
- 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 17
- 239000008103 glucose Substances 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 238000007670 refining Methods 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 235000019606 astringent taste Nutrition 0.000 claims description 9
- 229920002148 Gellan gum Polymers 0.000 claims description 8
- 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 8
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 239000000216 gellan gum Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000004537 pulping Methods 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 6
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 244000288157 Passiflora edulis Species 0.000 claims description 2
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 238000005496 tempering Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 19
- 239000000047 product Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 206010040844 Skin exfoliation Diseases 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000020261 walnut milk Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241000758791 Juglandaceae Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000017784 Mespilus germanica Nutrition 0.000 description 1
- 244000182216 Mimusops elengi Species 0.000 description 1
- 235000000560 Mimusops elengi Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000007837 Vangueria infausta Nutrition 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000013097 stability assessment Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 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
- A23C11/10—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
- A23V2400/169—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
- A23V2400/21—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
- A23V2400/517—Bifidum
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)
Abstract
The invention provides fermented walnut soybean milk and a preparation method thereof, and the fermented walnut soybean milk comprises the following raw materials in percentage by mass: 1-4% of walnut kernels, 8-13% of soybean milk powder, 7-12% of sugar, 0.37-0.74% of auxiliary materials and the balance of water. The fermented walnut soybean milk is not layered and precipitated, has high nutrient content and fine and smooth taste.
Description
Technical Field
The invention belongs to the field of food processing, relates to a preparation method of fermented walnut milk, and particularly relates to fermented walnut soybean milk and a preparation method thereof.
Background
At present, relatively few researches are carried out on fermented plant raw materials such as walnuts, soybeans, coconuts and almonds, and the products on the market are more few. The root of the fermentation is that the taste of the plant fermentation is not ideal, for example, the fermentation of pure walnuts can generate unpleasant rancid, and the fermentation of pure soybeans can generate bitter taste and astringent feeling; and the nutritional ingredients of the raw materials are various in autumn, and compared with animal protein milk, the content of protein and fat is unbalanced, which affects the fermentation process and the taste of the final product.
CN 110692731A discloses a preparation method of fermented soybean milk, which comprises (1) cleaning soybean, peeling, degerming, and soaking; (2) treating by a jet cavitation machine, separating pulp from slag, and flashing; (3) dissolving soybean milk and stabilizer, blending, homogenizing, sterilizing, and cooling; (4) and (5) fermenting. The obtained fermented soybean milk is fermented by whole plants, has no beany flavor, bitter and astringent taste and unpleasant odor, has delicate taste and strong fermented soybean flavor; rich nutrients, no animal material, low cost and good taste.
CN 108064964A discloses functional active probiotic soybean milk and a preparation method thereof, the preparation method comprises the steps of soaking screened soybeans suitable for preparing soybean milk in an aqueous solution containing sodium glutamate and vitamin B6, then grinding the soaked soybeans into thick liquid, and sieving to form the soybean milk; mixing the obtained soybean milk with adjuvants; and fermenting the obtained mixed solution by using a leavening agent to obtain the functional active probiotic soybean milk. Compared with the existing fermented soybean milk, the fermented soybean milk has the advantages that the content of a functional substance gamma-aminobutyric acid is doubled, auxiliary materials are decomposed into smaller molecular weight, the auxiliary materials are easy to absorb by a human body, the inherent stability of the product is obviously improved, and the product has better texture and flavor.
Although the prior art contains some preparation methods for improving the mouthfeel of the soybean milk, a preparation method of a mixed beverage of walnut and the soybean milk does not appear yet. When the walnut milk and the soybean milk are mixed, because the difference between the components of the walnut milk and the soybean milk is large, the mixed liquid can be layered and precipitated. Therefore, how to improve the stability of the mixed liquid of the walnut milk and the soybean milk is an urgent problem to be solved for improving the mouthfeel of the mixed beverage of the walnut milk and the soybean milk.
Disclosure of Invention
In order to solve the technical problems in the prior art, the application provides the fermented walnut soybean milk and the preparation method thereof.
In order to achieve the technical effect, the invention adopts the following technical scheme:
one of the purposes of the invention is to provide fermented walnut soybean milk, which comprises the following raw materials in percentage by mass:
the mass fraction of the walnut kernel may be 1.5%, 2%, 2.5%, 3%, or 3.5%, the mass fraction of the soybean milk powder may be 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, or 12.5%, the mass fraction of the sugar may be 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, or 11.5%, and the like, and the mass fraction of the auxiliary material may be 0.40%, 0.45%, 0.50%, 0.55%, 0.60%, 0.65%, or 0.70%, and the like, but is not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.
In the invention, the addition amount of the walnut kernels and the soybean milk powder is comprehensively determined by combining the content characteristics of protein, fat and other nutrient components of the two raw materials and the fermentation characteristics of the two raw materials. The fat content of the walnut is 4 times of that of protein, and because the fat content is too high, curd cannot be formed by single fermentation, and the mouthfeel is thin; the protein content of the soybean milk powder is 2 times of that of fat, and the soybean milk powder shows strong curd characteristics and has unpleasant taste after being fermented alone; the invention combines the fermentation characteristics and the content of nutrient components of the two materials, adjusts the contents of protein and fat in the final product to be equivalent, improves the taste of the product by the compound fermentation of the two plant proteins, and solves the problem of poor taste of the pure plant materials after fermentation.
According to a preferable technical scheme of the invention, the sugar comprises 6-8 wt% of white sugar and 1-4 wt% of glucose based on the total mass of the raw materials. The mass fraction of white sugar may be 6.2 wt%, 6.5 wt%, 6.8 wt%, 7 wt%, 7.2 wt%, 7.5 wt%, or 7.8 wt%, etc., and the mass fraction of glucose may be 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, or 3.5 wt%, etc., but is not limited to the recited values, and other values not recited in the above-mentioned ranges of values are also applicable.
As the preferable technical scheme of the invention, the auxiliary materials comprise 0.01-0.04% of gellan gum, 0.3-0.6% of sodium carboxymethyl cellulose, 0.03-0.05% of sodium tripolyphosphate and 0.03-0.05% of sodium citrate.
The gellan gum may be 0.015%, 0.02%, 0.025%, 0.03%, or 0.035%, sodium carboxymethylcellulose may be 0.035%, 0.04%, 0.045%, 0.05%, or 0.055%, sodium tripolyphosphate may be 0.032%, 0.035%, 0.038%, 0.04%, 0.042%, 0.045%, or 0.048%, sodium citrate may be 0.032%, 0.035%, 0.038%, 0.04%, 0.042%, 0.045%, or 0.048%, but the present invention is not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.
The invention also aims to provide a preparation method of the fermented walnut soybean milk, which comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquor, and mixing the walnut pulp, the soybean milk and the sugar liquor for homogenization to obtain a fermentation base material;
(2) sequentially carrying out sterilization treatment and fermentation treatment on the fermentation liquor obtained in the step (1) to obtain fermentation liquor;
(3) and (3) adding auxiliary materials and sugar into the fermentation liquor obtained in the step (2), metering the volume, and homogenizing to obtain the fermented walnut soybean milk.
As a preferable technical scheme of the invention, the preparation method of the walnut pulp in the step (1) comprises the steps of peeling walnut kernels, removing astringency, then carrying out pulping treatment, and carrying out refining treatment on the obtained pulp to obtain the walnut pulp.
Preferably, the refining temperature is 82-85 ℃, such as 82.5 ℃, 83 ℃, 83.5 ℃, 84 ℃ or 84.5 ℃, but not limited to the recited values, and other values not recited in the range of values are equally applicable.
In the present invention, the walnut kernel is preferably subjected to a peeling treatment using caustic soda. The refining treatment after refining is carried out in a high-speed shearing machine.
Preferably, the preparation method of the soybean milk in the step (1) comprises mixing soybean milk powder with water under stirring to obtain the soybean milk.
Preferably, the mass ratio of the soybean milk powder to the water is 1:2 to 5, such as 1:2.5, 1:3, 1:3.5, 1:4 or 1:4.5, but not limited to the enumerated values, and other unrecited values within the numerical range are also applicable.
Preferably, the water has a temperature of 50 to 60 ℃, such as 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃ or 59 ℃, but not limited to the recited values, and other values not recited within the range of values are equally applicable.
Preferably, the stirring time is 5-20 min, such as 6min, 8min, 10min, 12min, 15min or 18min, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the sugar solution in the step (1) comprises white sugar and glucose, wherein the white sugar accounts for 6-8% of the total mass of the fermented walnut and soybean milk, and the glucose accounts for 1-4%. The mass fraction of the white sugar may be 6.2%, 6.5%, 6.8%, 7%, 7.2%, 7.5%, 7.8%, etc., and the mass fraction of the glucose may be 1.5%, 2%, 2.5%, 3%, 3.5%, etc., but is not limited to the enumerated values, and other unrecited values within the above numerical ranges are also applicable.
Preferably, the sugar-to-water mass ratio in the sugar solution in step (1) is 1:3 to 5, such as 1:3.2, 1:3.5, 1:3.8, 1:4, 1:4.2, 1:4.5, or 1:4.8, but not limited to the recited values, and other values not recited within the range of values are also applicable.
As a preferable technical scheme of the invention, the homogenization in the step (1) comprises primary homogenization and secondary homogenization.
Preferably, the pressure for the primary homogenization is 28 to 32MPa, such as 28.5MPa, 29MPa, 29.5MPa, 30MPa, 30.5MPa, 31MPa or 31.5MPa, and the temperature is 55 to 65 ℃, such as 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃, 61 ℃, 62 ℃, 63 ℃ or 64 ℃, but not limited to the recited values, and other unrecited values within the above numerical ranges are also applicable.
Preferably, the pressure of the secondary homogenization is 36 to 40MPa, such as 36.5MPa, 37MPa, 37.5MPa, 38MPa, 38.5MPa, 39MPa or 39.5MPa, and the temperature is 60 to 70 ℃, such as 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃ or 69 ℃, but not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.
As a preferable technical scheme of the invention, the sterilization treatment in the step (2) is pasteurization.
Preferably, the pasteurization temperature is 90-95 ℃, such as 90.5 ℃, 91 ℃, 91.5 ℃, 92 ℃, 92.5 ℃, 93 ℃, 93.5 ℃, 94 ℃ or 94.5 ℃, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the pasteurization time is not less than 5min, such as 6min, 8min, 10min, 15min, 20min, 30min, 45min, or 60min, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the fermentation temperature in step (2) is 38-44 deg.C, such as 39 deg.C, 40 deg.C, 41 deg.C, 42 deg.C or 43 deg.C, but not limited to the recited values, and other values not recited in the range of values are also applicable.
Preferably, the fermentation time in step (2) is 6-8 h, such as 6.2h, 6.5h, 6.8h, 7h, 7.2h, 7.5h or 7.8h, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
Preferably, the final spot of the fermentation of step (2) has a definite acidity of 40-50 ° T, such as 41 ° T, 42 ° T, 43 ° T, 44 ° T, 45 ° T, 46 ° T, 47 ° T, 48 ° T, or 49 ° T, but is not limited to the recited values, and other values not recited in the range of values are equally applicable.
Preferably, the pH at the end of the fermentation in step (2) is 4.6 to 4.8, such as 4.62, 4.65, 4.68, 4.7, 4.72, 4.75 or 4.78, but is not limited to the recited values, and other values not recited in this range are equally applicable.
Preferably, a fermentation strain is added to the fermentation base material before the fermentation in the step (2).
Preferably, the amount of the fermentation strain added is 0.001-0.1% by mass of the fermentation base material, such as 0.002%, 0.005%, 0.01%, 0.02%, 0.05% or 0.08%, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
Preferably, the fermentative species comprise a combination of at least two of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium lactis or bifidobacterium bifidum, typical but non-limiting examples of which are: a combination of lactobacillus bulgaricus and streptococcus thermophilus, a combination of streptococcus thermophilus and lactobacillus acidophilus, a combination of lactobacillus acidophilus and lactobacillus plantarum, a combination of lactobacillus plantarum and bifidobacterium lactis, a combination of bifidobacterium lactis and bifidobacterium bifidum, a combination of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus, and the like.
In the invention, the fermentation processes such as fermentation temperature, fermentation time and the like are comprehensively determined by combining the fermentation characteristics of strains, the fermentation end product state, titratable acidity, pH value, product stability and the like. Within a certain range, the higher the fermentation temperature and the longer the fermentation time, the higher the acidity at the fermentation end point, but the bad phenomena of too acid taste, water precipitation of the final product and the like can occur. Therefore, the selection of fermentation conditions and fermentation end points is particularly critical.
As a preferable technical scheme of the invention, before the auxiliary materials are added in the step (3), the fermentation liquor is cooled and homogenized, the pressure of the homogenization treatment is 15-20 MPa, and the temperature is 10-20 ℃.
The pressure may be 15.5MPa, 16MPa, 16.5MPa, 17MPa, 17.5MPa, 18MPa, 18.5MPa, 19MPa or 19.5MPa, and the temperature may be 11 ℃, 12 ℃, 13 ℃, 14 ℃, 15 ℃, 16 ℃, 17 ℃, 18 ℃ or 19 ℃, but is not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.
Preferably, the adjuvant and the sugar of step (3) are added in the form of a solution.
Preferably, the preparation method of the solution of the auxiliary materials and the sugar comprises the steps of dissolving the auxiliary materials in water at 50-70 ℃, stirring for 10-25 min, adding white sugar accounting for 4-6% of the total mass of the fermented walnut soybean milk, continuously stirring for 5-10 min, and cooling to 10-18 ℃.
Wherein the temperature of the water during the dissolution can be 52 ℃, 55 ℃, 58 ℃, 60 ℃, 62 ℃, 65 ℃ or 68 ℃, the stirring time can be 12min, 15min, 18min, 20min, 22min or 24min, the mass fraction of the white sugar can be 4.2%, 4.5%, 4.8%, 5%, 5.2%, 5.5% or 5.8%, the stirring time can be 6min, 6.5min, 7min, 7.5min, 8min, 8.5min, 9min or 9.5min, the cooling temperature can be 11 ℃, 12 ℃, 13 ℃, 14 ℃, 15 ℃, 16 ℃ or 17 ℃, but not limited to the recited values, and the other values in the above numerical ranges can be also applicable.
In the invention, the auxiliary materials and sugar are used for carrying out secondary blending on the fermentation liquor, wherein the secondary blending must be carried out under the condition of low temperature (below 18 ℃), namely, the fermentation base material, the auxiliary materials and the sugar liquor are fully stirred and mixed at low temperature, so that sodium carboxymethylcellulose, gellan gum and the like in a stable system can play a role of protecting protein from invariance to the greatest extent under the acidic condition, and the uniformity and stability of the system are ensured.
As a preferable technical scheme of the invention, before homogenizing, acid adjustment and flavoring treatment are carried out in the step (3);
preferably, the acid and flavor treatment comprises adding concentrated lemon juice, passion fruit juice, acidity regulator lactic acid or citric acid to regulate the acid sweetness of the product, and adding essence.
Preferably, the homogenizing pressure in the step (3) is 20-30 MPa, and the temperature is 65-75 ℃.
The pressure may be 21MPa, 22MPa, 23MPa, 24MPa, 25MPa, 26MPa, 27MPa, 28MPa or 29MPa, and the temperature may be 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃ or 74 ℃, but the pressure is not limited to the values listed, and other values not listed in the above numerical ranges are also applicable.
Preferably, the homogenization in the step (3) is followed by sterilization and cold filling.
Preferably, the sterilization temperature is 110-121 ℃, such as 111 ℃, 112 ℃, 113 ℃, 114 ℃, 115 ℃, 116 ℃, 117 ℃, 118 ℃, 119 ℃ or 120 ℃ and the like; the time is 15 to 30s, such as 16s, 18s, 20s, 22s, 25s, or 28s, but is not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.
Preferably, the cold filling temperature is 20 to 25 ℃, such as 20.5 ℃, 21 ℃, 21.5 ℃, 22 ℃, 22.5 ℃, 23 ℃, 23.5 ℃, 24 ℃ or 24.5 ℃, but not limited to the recited values, and other values not recited in the range of the values are also applicable.
As a preferable technical scheme of the invention, the preparation method of the fermented walnut soybean milk comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 28-32 MPa and 55-65 ℃ for primary homogenization and at 36-40 MPa and 60-70 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels, removing astringency, performing pulping treatment at 82-85 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder and water according to the mass ratio of 1: 2-5 at 50-60 ℃ for 5-20 min to obtain the soybean milk;
the sugar solution comprises white sugar and glucose, wherein the white sugar accounts for 6-8% of the total mass of the fermented walnut and soybean milk, and the glucose accounts for 1-4%, and the mass ratio of the sugar to the water is 1: 3-5;
(2) pasteurizing the fermented liquid and the obtained product obtained in the step (1) at 90-95 ℃, wherein the pasteurizing time is not less than 5min, adding a fermentation strain accounting for 0.001-0.1% of the mass of the fermentation base material, fermenting at 38-44 ℃ for 6-8 h, and obtaining the fermented liquid with final drip definite acidity of 40-50 DEG T and pH of 4.6-4.8;
(3) adding a solution of auxiliary materials and sugar into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 20-30 MPa at 65-75 ℃, sterilizing at 110-121 ℃ for 15-30 s, and performing cold filling at 20-25 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the auxiliary material and sugar solution comprises the steps of dissolving the auxiliary material in water at 50-70 ℃, stirring for 10-25 min, adding white sugar accounting for 4-6% of the total mass of the fermented walnut and soybean milk, continuously stirring for 5-10 min, and cooling to 10-18 ℃.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) the walnut and the soybean are matched, and the fermented walnut soybean milk which is fine and mellow in taste, harmonious and rich in fermented bean fragrance and walnut fragrance, sour, sweet and delicious is developed through a unique compound lactobacillus fermentation technology;
(2) according to the invention, the nutritional ingredients of the two raw materials are complementary, and the two raw materials are precisely compounded, so that the contents of protein and fat in the product are equivalent, the taste of the product is improved, and the problem of poor taste after fermentation of pure plant raw materials is solved;
(3) the invention decomposes anti-nutritional factors, oligosaccharides and the like by a fermentation technology, and improves the nutritional value of the product.
Detailed Description
For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
Example 1
The embodiment provides a preparation method of fermented walnut soybean milk, which comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 28MPa and 65 ℃ for primary homogenization and at 36MPa and 70 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels with the total mass being 1% of the total mass of the fermented walnut soybean milk, removing astringency, then carrying out pulping treatment at 82 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder accounting for 8% of the total mass of the fermented walnut soybean milk and water at the mass ratio of 1:2 at 50 ℃ for 20min to obtain the soybean milk;
the sugar solution comprises 6% of white sugar and 4% of glucose by mass of the total mass of the fermented walnut and soybean milk, and the mass ratio of the sugar to the water is 1: 3;
(2) pasteurizing the fermented base material and the lactobacillus bulgaricus in the step (1) at 90 ℃ for 10min, adding 0.001 wt% of the fermented base material of lactobacillus bulgaricus and streptococcus thermophilus (1:1), fermenting at 40 ℃ for 8h, and obtaining fermented liquid with final set acidity of 40 DEG T and pH of 4.8;
(3) adding auxiliary materials and sugar solution into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 20MPa and at 75 ℃, sterilizing at 110 ℃ for 30s, and performing cold filling at 20 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the solution of the auxiliary materials and the sugar comprises the steps of dissolving 0.01% of gellan gum, 0.6% of sodium carboxymethylcellulose, 0.03% of sodium tripolyphosphate and 0.05% of sodium citrate in 50 ℃ water, stirring for 25min, adding white sugar accounting for 4% of the total mass of the fermented walnut soybean milk, continuously stirring for 5min, and cooling to 10 ℃.
Example 2
The embodiment provides a preparation method of fermented walnut soybean milk, which comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 32MPa and 55 ℃ for primary homogenization and at 40MPa and 60 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels with the total mass of 4% of the fermented walnut soybean milk, removing astringency, grinding at 85 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder accounting for 13% of the total mass of the fermented walnut soybean milk and water at the temperature of 60 ℃ for 5min according to the mass ratio of 1:5 to obtain the soybean milk;
the sugar solution comprises 8% of white sugar and 1% of glucose in the total mass of the fermented walnut and soybean milk, and the mass ratio of the sugar to the water is 1: 5;
(2) pasteurizing the fermented base material obtained in the step (1) at 95 ℃ for 10min, adding lactobacillus acidophilus and lactobacillus plantarum (1:1) which are 0.1% of the mass of the fermented base material, fermenting at 43 ℃ for 6h, and obtaining fermented liquid with final definite acidity of 50 DEG T and pH of 4.6;
(3) adding auxiliary materials and sugar solution into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 30MPa and at 65 ℃, sterilizing at 121 ℃ for 15s, and performing cold filling at 25 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the solution of the auxiliary materials and the sugar comprises the steps of dissolving 0.04% of gellan gum, 0.3% of sodium carboxymethylcellulose, 0.05% of sodium tripolyphosphate and 0.03% of sodium citrate in water with the temperature of 50 ℃, stirring for 25min, adding white sugar with the mass of 6% of the total mass of the fermented walnut soybean milk, continuously stirring for 10min, and cooling to 18 ℃.
Example 3
The embodiment provides a preparation method of fermented walnut soybean milk, which comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 30MPa and 60 ℃ for primary homogenization and at 38MPa and 65 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels accounting for 2.5% of the total mass of the fermented walnut soybean milk, removing astringency, then carrying out pulping treatment at 83 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder accounting for 10% of the total mass of the fermented walnut soybean milk and water according to the mass ratio of 1:3 at 52 ℃ for 8min to obtain the soybean milk;
the sugar solution comprises 7% of white sugar and 2% of glucose by mass of the total mass of the fermented walnut and soybean milk, and the mass ratio of the sugar to the water is 1: 4;
(2) pasteurizing the fermented base material and the fermented base material in the step (1) at 92 ℃ for 5min, adding 0.01 wt% of bifidobacterium lactis and bifidobacterium bifidum (1:1) of the fermented base material, fermenting at 43 ℃ for 7h, and obtaining fermented liquid with definite acidity of 45 DEG T and pH of 4.7 in the final drip of fermentation;
(3) adding auxiliary materials and sugar solution into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 25MPa at 70 ℃, sterilizing at 115 ℃ for 20s, and performing cold filling at 22 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the solution of the auxiliary materials and the sugar comprises the steps of dissolving 0.02 percent of gellan gum, 0.4 percent of sodium carboxymethylcellulose, 0.03 percent of sodium tripolyphosphate and 0.04 percent of sodium citrate in water with the temperature of 55 ℃, stirring for 15min, adding white sugar accounting for 5 percent of the total mass of the fermented walnut soybean milk, continuously stirring for 8min, and cooling to 15 ℃.
Example 4
(1) Respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 31MPa and 56 ℃ for primary homogenization and at 39MPa and 62 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels with the total mass being 1.5% of the total mass of the fermented walnut soybean milk, removing astringency, then carrying out pulping treatment at 84 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder accounting for 12% of the total mass of the fermented walnut soybean milk and water at a mass ratio of 1:4 at 55 ℃ for 12min to obtain the soybean milk;
the sugar solution comprises white sugar and glucose, wherein the white sugar accounts for 6.5% of the total mass of the fermented walnut and soybean milk, and the glucose accounts for 2.5%, and the mass ratio of the sugar to the water is 1: 3.5;
(2) pasteurizing the fermented base material and the fermented base material in the step (1) at 94 ℃ for 8min, adding 0.02% of bifidobacterium lactis and bifidobacterium bifidum (1:1) based on the mass of the fermented base material, fermenting at 42 ℃ for 7.5h, and obtaining fermented liquid with the final set acidity of 45 DEG T and the pH of 4.7;
(3) adding auxiliary materials and sugar solution into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 28MPa and at 68 ℃, sterilizing at 118 ℃ for 25s, and performing cold filling at 20 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the auxiliary material and sugar solution comprises dissolving gellan gum 0.025%, sodium carboxymethylcellulose 0.45%, sodium tripolyphosphate 0.045% and sodium citrate 0.045% in 65 deg.C water, stirring for 20min, adding white sugar 5.5% of the total mass of the fermented walnut and soybean milk, stirring for 9min, and cooling to 12 deg.C.
Comparative example 1
The comparative example was conducted under the same conditions as in example 4 except that the mass fraction of the walnut kernel was 12% and the mass fraction of the soybean milk powder was 1.5%.
Comparative example 2
The comparative example was conducted under the same conditions as in example 4 except that the mass fraction of the walnut kernel was 7% and the mass fraction of the soybean milk powder was 6%.
Comparative example 3
The conditions in this comparative example were the same as in example 4 except that the titratable acidity at the end of the fermentation was 60T.
Comparative example 4
The conditions in this comparative example were the same as in example 4 except that the titratable acidity at the end of the fermentation was 30T.
The stability, appearance and taste of the fermented walnut soybean milk prepared in examples 1 to 4 and comparative examples 1 to 4 were measured, and the results are shown in table 4.
(1) The test method of appearance is mainly visual observation, and the standard is shown in table 1:
TABLE 1 fermented walnut Soybean milk appearance criteria
| Score of | Appearance of the product |
| 3 points of | Uniform and stable whole, no water separation, no delamination and no precipitation |
| 2 is divided into | Slightly layered from top to bottom, with little water and little precipitate |
| 1 minute (1) | Obvious demixing, massive water precipitation and massive precipitation |
(2) The stability test method is to analyze the stability of the fermented medlar juice by adopting a Turbiscan Lab dispersion stability analyzer. The stability kinetic index (TSI) curve reflects the comprehensive condition of the concentration and the change range of the particle size of the sample in the whole scanning time, and the smaller the change range of the TSI, the smaller the stability kinetic index, and the more stable the system is. The scoring criteria for stability evaluation are shown in table 2.
TABLE 2 stability assessment Scoring standards
(3) The taste testing method includes that 20 professionals with abundant evaluation experience build a sensory evaluation group, comprehensive sensory evaluation is carried out on the fermented walnut soybean milk through the following table, the total score is 3, and then the average value is taken as a grading result. The scoring criteria for the mouthfeel assessment are shown in table 3.
TABLE 3 sensory evaluation and scoring standard for fermented walnut and soybean milk
| Score of | Scoring criteria |
| 3 points of | Moderate sweet and sour, strong fragrance of fermented bean and walnut, fine and smooth taste, no peculiar smell |
| 2 is divided into | The sour and sweet taste is normal, the fermented bean fragrance and the walnut fragrance are light, the taste is fine and smooth, and the peculiar smell is slight |
| 1 minute (1) | The sour and sweet taste is disordered, the fragrance of the fermented bean and the fragrance of the walnut are not obvious, the mouthfeel is rough, and the peculiar smell is heavy |
TABLE 4
| Stability of | Appearance of the product | Taste of the product | |
| Example 1 | 2.5 | 2.7 | 2.5 |
| Example 2 | 2.6 | 2.5 | 2.3 |
| Example 3 | 2.3 | 2.8 | 2.7 |
| Example 4 | 2.4 | 2.8 | 2.8 |
| Comparative example 1 | 1.8 | 1.3 | 1.2 |
| Comparative example 2 | 1.6 | 1.9 | 2.0 |
| Comparative example 3 | 1.3 | 1.5 | 1.6 |
| Comparative example 4 | 1.0 | 1.2 | 0.8 |
The applicant states that the present invention is illustrated by the above examples to show the detailed process equipment and process flow of the present invention, but the present invention is not limited to the above detailed process equipment and process flow, i.e. it does not mean that the present invention must rely on the above detailed process equipment and process flow to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. The fermented walnut soybean milk is characterized by comprising the following raw materials in percentage by mass:
2. the fermented walnut soybean milk according to claim 1, wherein the sugar comprises 6-8 wt% of white sugar and 1-4 wt% of glucose based on the total mass of the raw materials.
3. The fermented walnut soybean milk according to claim 1 or 2, wherein the auxiliary materials comprise 0.01-0.04% of gellan gum, 0.3-0.6% of sodium carboxymethylcellulose, 0.03-0.05% of sodium tripolyphosphate and 0.03-0.05% of sodium citrate.
4. A method for preparing fermented walnut soybean milk according to any one of claims 1 to 3, characterized in that the preparation method comprises the following steps:
(1) respectively preparing walnut pulp, soybean milk and sugar liquor, and mixing the walnut pulp, the soybean milk and the sugar liquor for homogenization to obtain a fermentation base material;
(2) sequentially carrying out sterilization treatment and fermentation treatment on the fermentation liquor obtained in the step (1) to obtain fermentation liquor;
(3) and (3) adding auxiliary materials and sugar into the fermentation liquor obtained in the step (2), metering the volume, and homogenizing to obtain the fermented walnut soybean milk.
5. The preparation method of claim 4, wherein the preparation method of the walnut pulp in the step (1) comprises peeling walnut kernels, removing astringent taste, pulping, and refining the obtained pulp to obtain the walnut pulp;
preferably, the refining temperature is 82-85 ℃;
preferably, the preparation method of the soybean milk in the step (1) comprises the steps of stirring and mixing soybean milk powder and water to obtain the soybean milk;
preferably, the mass ratio of the soybean milk powder to the water is 1: 2-5;
preferably, the temperature of the water is 50-60 ℃;
preferably, the stirring time is 5-20 min;
preferably, the sugar solution in the step (1) comprises white sugar and glucose, wherein the white sugar accounts for 6-8% of the total mass of the fermented walnut and soybean milk, and the glucose accounts for 1-4%;
preferably, the mass ratio of sugar to water in the sugar solution in the step (1) is 1: 3-5.
6. The method according to claim 4 or 5, wherein the homogenizing in step (1) comprises primary homogenizing and secondary homogenizing;
preferably, the pressure of the primary homogenization is 28-32 MPa, and the temperature is 55-65 ℃;
preferably, the pressure of the secondary homogenization is 36-40 MPa, and the temperature is 60-70 ℃.
7. The method according to any one of claims 4 to 6, wherein the sterilization treatment of step (2) is pasteurization;
preferably, the pasteurization temperature is 90-95 ℃;
preferably, the pasteurization time is not less than 5 min;
preferably, the fermentation temperature in the step (2) is 38-44 ℃;
preferably, the fermentation time in the step (2) is 6-8 h;
preferably, the final drip definite acidity of the fermentation in the step (2) is 40-50 DEG T;
preferably, the pH of the end point of the fermentation in the step (2) is 4.6-4.8;
preferably, fermentation strains are added into the fermentation base material before the fermentation in the step (2);
preferably, the addition amount of the fermentation strain is 0.001-0.1% of the mass of the fermentation base material;
preferably, the fermentation species comprise at least two of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium lactis or bifidobacterium bifidum.
8. The preparation method according to any one of claims 4 to 7, wherein the fermentation broth is cooled and homogenized before the auxiliary materials are added in the step (3), wherein the homogenization pressure is 15-20 MPa, and the temperature is 10-20 ℃;
preferably, the adjuvant and the sugar of step (3) are added in the form of a solution;
preferably, the preparation method of the solution of the auxiliary materials and the sugar comprises the steps of dissolving the auxiliary materials in water at 50-70 ℃, stirring for 10-25 min, adding white sugar accounting for 4-6% of the total mass of the fermented walnut soybean milk, continuously stirring for 5-10 min, and cooling to 10-18 ℃.
9. The method according to any one of claims 4 to 8, wherein the homogenization in step (3) is preceded by a tempering and perfuming treatment;
preferably, the acid-adjusting and flavoring treatment comprises adding concentrated lemon juice, passion fruit juice, acidity regulator lactic acid or citric acid to adjust the acid sweetness of the product, and adding essence;
preferably, the homogenizing pressure in the step (3) is 20-30 MPa, and the temperature is 65-75 ℃;
preferably, the homogenization in the step (3) is followed by sterilization and cold filling;
preferably, the sterilization temperature is 110-121 ℃, and the time is 15-30 s;
preferably, the temperature of the cold filling is 20-25 ℃.
10. The method for preparing according to any one of claims 4 to 9, characterized in that it comprises the steps of:
(1) respectively preparing walnut pulp, soybean milk and sugar liquid, and mixing the walnut pulp, the soybean milk and the sugar liquid in sequence at 28-32 MPa and 55-65 ℃ for primary homogenization and at 36-40 MPa and 60-70 ℃ for secondary homogenization to obtain a fermentation base material;
the preparation method of the walnut pulp comprises the steps of peeling walnut kernels, removing astringency, performing pulping treatment at 82-85 ℃, and refining the obtained pulp to obtain the walnut pulp;
the preparation method of the soybean milk comprises the steps of stirring and mixing soybean milk powder and water according to the mass ratio of 1: 2-5 at 50-60 ℃ for 5-20 min to obtain the soybean milk;
the sugar solution comprises white sugar and glucose, wherein the white sugar accounts for 6-8% of the total mass of the fermented walnut and soybean milk, and the glucose accounts for 1-4%, and the mass ratio of the sugar to the water is 1: 3-5;
(2) pasteurizing the fermented liquid and the obtained product obtained in the step (1) at 90-95 ℃, wherein the pasteurizing time is not less than 5min, adding a fermentation strain accounting for 0.001-0.1% of the mass of the fermentation base material, fermenting at 38-44 ℃ for 6-8 h, and obtaining the fermented liquid with final drip definite acidity of 40-50 DEG T and pH of 4.6-4.8;
(3) adding a solution of auxiliary materials and sugar into the fermentation liquor obtained in the step (2), fixing the volume, performing acid adjustment and flavoring treatment, homogenizing under 20-30 MPa at 65-75 ℃, sterilizing at 110-121 ℃ for 15-30 s, and performing cold filling at 20-25 ℃ to obtain the fermented walnut soybean milk;
the preparation method of the auxiliary material and sugar solution comprises the steps of dissolving the auxiliary material in water at 50-70 ℃, stirring for 10-25 min, adding white sugar accounting for 4-6% of the total mass of the fermented walnut and soybean milk, continuously stirring for 5-10 min, and cooling to 10-18 ℃.
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| CN112914038A (en) * | 2021-03-09 | 2021-06-08 | 河北养元智汇饮品股份有限公司 | Normal-temperature soybean fermented milk and preparation method and application thereof |
| CN114586945A (en) * | 2022-02-25 | 2022-06-07 | 北京再益生物科技有限公司 | Walnut and soybean fermented vegetable protein beverage and preparation method thereof |
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