CN102047957A - Preparation method of walnut yoghourt - Google Patents

Abstract

The invention relates to a preparation method of walnut yoghourt, which comprises the following concrete steps: (1) preparing walnut milk; (2) treating the walnut milk; and (3) preparing the walnut yoghourt. In the invention, the prepared walnut yoghourt is light yellow, has special sour and sweet taste of yoghourt and concentrated walnut fragrance, and can effectively supplement active microorganisms and walnut nutrition required by a human body.

Description

The preparation method of walnut sour milk

Technical field

The present invention relates to a kind of preparation method of dairy produce, be specifically related to a kind of preparation method of walnut sour milk.

Background technology

At present, sour milk wide in variety has common sour milk, date sour milk, aloe sour milk or the like.Sour milk has the multiple beneficial effect because of it has active bacterium to human body.

Summary of the invention

The invention provides a kind of preparation method of walnut sour milk, specifically comprise the steps:

The preparation of step 1 walnut breast

Choose fresh walnut, stoning peach kernel skin with the walnut kernel fragmentation, is used the supercritical extraction degreasing, and making the walnut powder fat content is 15%～20%, the walnut powder after the degreasing is added 8 times of water mill slurries to walnut powder weight, and by the colloid mill fine grinding, obtain the walnut breast;

The processing of step 2 walnut breast

Walnut breast and fresh cow milk, white granulated sugar are mixed, and wherein the volume ratio of fresh cow milk and walnut breast is 1: 1, and white granulated sugar accounts for 5% of walnut breast weight, homogeneous under 30MPa pressure, and under 99 ℃, heat 15min, and be cooled to 45 ℃ rapidly;

The preparation of step 3 walnut sour milk

To account for the ratio inoculation ferment agent for sour milk of walnut kernel weight 4%, stir, send into 42 ℃ of insulating boxs after the sealing, fermentation 4～6h, and move into the 10～12h that ferments in 5 ℃ of refrigerators and promptly make walnut sour milk.

Among the present invention, the walnut sour milk of preparation is faint yellow, and distinctive sour-sweet flavor of sour milk and strong walnut fragrance are arranged, and can effectively replenish needed by human body active microorganism and walnut nutritious.

The specific embodiment

The invention provides a kind of preparation method of walnut sour milk, specifically comprise the steps:

The preparation of step 1 walnut breast

Choose fresh walnut, stoning peach kernel skin with the walnut kernel fragmentation, is used the supercritical extraction degreasing, and making the walnut powder fat content is 20%, the walnut powder after the degreasing is added 8 times of water mill slurries to walnut powder weight, and by the colloid mill fine grinding, obtain the walnut breast;

The processing of step 2 walnut breast

Walnut breast and fresh cow milk, white granulated sugar are mixed, and wherein the volume ratio of fresh cow milk and walnut breast is 1: 1, and white granulated sugar accounts for 5% of walnut breast weight, homogeneous under 30MPa pressure, and under 99 ℃, heat 15min, and be cooled to 45 ℃ rapidly;

The preparation of step 3 walnut sour milk

To account for the ratio inoculation ferment agent for sour milk of walnut kernel weight 4%, stir, send into 42 ℃ of insulating boxs after the sealing, fermentation 4～6h, and move into the 10～12h that ferments in 5 ℃ of refrigerators and promptly make walnut sour milk.

Claims (1)

1. the invention provides a kind of preparation method of walnut sour milk, it is characterized in that comprising the steps:

The preparation of step 1 walnut breast

Choose fresh walnut, stoning peach kernel skin with the walnut kernel fragmentation, is used the supercritical extraction degreasing, and making the walnut powder fat content is 15%～20%, the walnut powder after the degreasing is added 8 times of water mill slurries to walnut powder weight, and by the colloid mill fine grinding, obtain the walnut breast;

The processing of step 2 walnut breast

Walnut breast and fresh cow milk, white granulated sugar are mixed, and wherein the volume ratio of fresh cow milk and walnut breast is 1: 1, and white granulated sugar accounts for 5% of walnut breast weight, homogeneous under 30MPa pressure, and under 99 ℃, heat 15min, and be cooled to 45 ℃ rapidly;

The preparation of step 3 walnut sour milk

To account for the ratio inoculation ferment agent for sour milk of walnut kernel weight 4%, stir, send into 42 ℃ of insulating boxs after the sealing, fermentation 4～6h, and move into the 10～12h that ferments in 5 ℃ of refrigerators and promptly make walnut sour milk.