CN110100898A - A kind of preparation method of walnut protein fermented soybean milk - Google Patents
A kind of preparation method of walnut protein fermented soybean milk Download PDFInfo
- Publication number
- CN110100898A CN110100898A CN201910400463.XA CN201910400463A CN110100898A CN 110100898 A CN110100898 A CN 110100898A CN 201910400463 A CN201910400463 A CN 201910400463A CN 110100898 A CN110100898 A CN 110100898A
- Authority
- CN
- China
- Prior art keywords
- powder
- extruding
- walnut
- fermentation
- dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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 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
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)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of walnut protein fermented soybean milk of the invention, it is related to fermented type dairy produce production technical field, operating procedure includes dry powder processed, mixing, allotment, homogeneous degassing, sterilization cooling, inoculation fermentation, secondary inoculation, filling fermentation and cooling nine steps of after-ripening.It provides vegetable protein using extruding walnut dregs, and on the one hand avoiding grease excessive in walnut powder influences the fermentation of strain, decreases the use of emulsifier；Walnut dregs after another aspect extruding are capable of providing better mouthfeel；Secondary fermentation is carried out using multi-cultur es simultaneously, nutritional ingredient is more abundant, brings unique flavor.
Description
Technical field:
The present invention relates to the production method technical fields of soymilk, and in particular to a kind of preparation side of walnut protein fermented soybean milk
Method.
Background technique:
Soymilk is a kind of beverage product with plant primary raw material, and existing soymilk product generally directlys adopt soy meal work
For raw material, since the grease contained in soybean is more, it is therefore desirable to a large amount of emulsifiers will be added, adjusted to the character of soymilk
It is whole, to guarantee suitable mouthfeel.Dregs of beans is the by-product of soybean oil production, is rich in soybean protein, but due to its poor taste,
It is normally only used for the feed of livestock, therefore the nutritive value of the soybean protein in dregs of beans is higher, but utilization rate is lower.Walnut
Oil is generally used for the production and processing of special oil, and the walnut dregs after oil expression are generally used for Feed Manufacturing.But in walnut dregs
In its protein content be up to 50%~60%, cause the serious wasting of resources.
Summary of the invention:
In place of overcoming above-mentioned the shortcomings of the prior art, and provide a kind of walnut protein hair
The preparation method of ferment soymilk.
A kind of preparation method of walnut protein fermented soybean milk of the invention, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal
With walnut dregs powder extruding, extruding mixed raw material powder A is made；
B, mix: extruding mixed raw material powder A made from a step being mixed with water to mix and pastes B, soy bean powder with it is swollen
The mass ratio for changing walnut dregs powder is 3~5:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:
6~10；
C, allotment mixing: mixing paste B made from b step being mixed with white granulated sugar and emulsifier, obtains raw material slurry C, wherein
The mass ratio of mixing paste B, white granulated sugar and emulsifier are 100:10~20:1~3；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 20~30mPa pressure, is obtained
Chylema D；
E, sterilization cooling: equal chylema D made from Step d is kept the temperature into 20min at 90 DEG C, is then rapidly cooled to 42~45
DEG C, obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration is 1~3%, 37 DEG C of fermentations 16
~for 24 hours, obtain fermentation liquid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, and inoculum concentration is 2~4%, fermentation
8~10h obtains secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, and 4~6h is then cultivated at 44 DEG C, is filled
Dress product H；
I, cooling after-ripening: by filling product H made from h step, it is put into storage 12 at 2~5 DEG C~for 24 hours to get finished product.
As a further improvement of the present invention, operating procedure is as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal
With walnut dregs powder extruding, extruding mixed raw material powder A is made；
B, mix: extruding mixed raw material powder A made from a step being mixed with water to mix and pastes B, soy bean powder with it is swollen
The mass ratio for changing walnut dregs powder is 4:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:7；
C, allotment mixing: mixing paste B made from b step being mixed with white granulated sugar and emulsifier, obtains raw material slurry C, wherein
The mass ratio of mixing paste B, white granulated sugar and emulsifier are 100:15:2；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 25mPa pressure, obtains equal chylema
D；
E, sterilization cooling: keeping the temperature 20min for equal chylema D made from Step d at 90 DEG C, be then rapidly cooled to 43 DEG C,
Obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration 2%, 37 DEG C of fermentation 20h,
Obtain fermentation liquid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, inoculum concentration 3%, and ferment 9h,
Obtain secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, then cultivates 5h at 44 DEG C, is obtained filling
Product H；
I, it cooling after-ripening: by filling product H made from h step, is put at 4 DEG C and stores 18h to get finished product.
The present invention is delicatessen food grade using saccharomycete and lactobacillus bulgaricus, and viable bacteria content is 10,000,000,000/gram.
As a further improvement of the present invention, the expansion method of the Soybean Meal in a step and walnut dregs is as follows: will
The dregs of beans and walnut dregs that water content is 5~7% extruding under conditions of die temperature is 160 DEG C, host frequency is 20Hz, obtain
To extruding mixed raw material powder A.
The present invention selects Jinan Menaphtame Puffing machine Co., Ltd, II type twin-screw extruder extruding experiment machine of DS32-.
As a further improvement of the present invention, it is 10~20% aqueous solutions that the white granulated sugar, which is mass concentration, described
Emulsifier is the aqueous solution of the sodium carboxymethylcellulose of 0.10%~0.15% (w/v).
A kind of preparation method of walnut protein fermented soybean milk of the invention provides vegetable protein using extruding walnut dregs,
On the one hand avoiding grease excessive in walnut powder influences the fermentation of strain, decreases the use of emulsifier；On the other hand swollen
Walnut dregs after change are capable of providing better mouthfeel；Secondary fermentation is carried out using multi-cultur es simultaneously, nutritional ingredient is more abundant, band
Carry out unique flavor.
Specific embodiment:
Embodiment 1
A kind of preparation method of walnut protein fermented soybean milk, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal
With walnut dregs powder extruding, extruding mixed raw material powder A is made, the expansion method of Soybean Meal and walnut dregs in a step is such as
Under: dregs of beans and walnut dregs extruding under conditions of die temperature is 160 DEG C, host frequency is 20Hz for being 5% by water content obtain
To extruding mixed raw material powder A；
B, mix: extruding mixed raw material powder A made from a step being mixed with water to mix and pastes B, soy bean powder with it is swollen
The mass ratio for changing walnut dregs powder is 3:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:6；
C, allotment mixing: mixing paste B made from b step being mixed with white granulated sugar and emulsifier, obtains raw material slurry C, wherein
The mass ratio of mixing paste B, white granulated sugar and emulsifier are 100:10:1, and the white granulated sugar is that mass concentration is 10% aqueous solution,
The emulsifier is the aqueous solution of the sodium carboxymethylcellulose of 0.10% (w/v)；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 20mPa pressure, obtains equal chylema
D；
E, sterilization cooling: keeping the temperature 20min for equal chylema D made from Step d at 90 DEG C, be then rapidly cooled to 42 DEG C,
Obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration 1%, 37 DEG C of fermentation 16h,
Obtain fermentation liquid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, inoculum concentration 2%, and ferment 8h,
Obtain secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, then cultivates 4h at 44 DEG C, is obtained filling
Product H；
I, it cooling after-ripening: by filling product H made from h step, is put at 2 DEG C and stores 12h to get finished product.
Embodiment 2
A kind of preparation method of walnut protein fermented soybean milk, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal
With walnut dregs powder extruding, extruding mixed raw material powder A is made, the expansion method of Soybean Meal and walnut dregs in a step is such as
Under: dregs of beans and walnut dregs extruding under conditions of die temperature is 160 DEG C, host frequency is 20Hz for being 7% by water content obtain
To extruding mixed raw material powder A；
B, mix: extruding mixed raw material powder A made from a step being mixed with water to mix and pastes B, soy bean powder with it is swollen
The mass ratio for changing walnut dregs powder is 5:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:10；
C, allotment mixing: mixing paste B made from b step being mixed with white granulated sugar and emulsifier, obtains raw material slurry C, wherein
The mass ratio of mixing paste B, white granulated sugar and emulsifier are 100:20:3, and the white granulated sugar is that mass concentration is 20% aqueous solution,
The emulsifier is the aqueous solution of the sodium carboxymethylcellulose of 0.15% (w/v)；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 30mPa pressure, obtains equal chylema
D；
E, sterilization cooling: keeping the temperature 20min for equal chylema D made from Step d at 90 DEG C, be then rapidly cooled to 45 DEG C,
Obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration 3%, 37 DEG C ferment for 24 hours,
Obtain fermentation liquid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, inoculum concentration 4%, fermentation
10h obtains secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, then cultivates 6h at 44 DEG C, is obtained filling
Product H；
I, it cooling after-ripening: by filling product H made from h step, is put at 5 DEG C and stores for 24 hours to get finished product.
Embodiment 3
A kind of preparation method of walnut protein fermented soybean milk, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal
With walnut dregs powder extruding, extruding mixed raw material powder A is made, the expansion method of Soybean Meal and walnut dregs in a step is such as
Under: dregs of beans and walnut dregs extruding under conditions of die temperature is 160 DEG C, host frequency is 20Hz for being 6% by water content obtain
To extruding mixed raw material powder A；
B, mix: extruding mixed raw material powder A made from a step being mixed with water to mix and pastes B, soy bean powder with it is swollen
The mass ratio for changing walnut dregs powder is 4:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:7；
C, allotment mixing: mixing paste B made from b step being mixed with white granulated sugar and emulsifier, obtains raw material slurry C, wherein
The mass ratio of mixing paste B, white granulated sugar and emulsifier are 100:15:2, and the white granulated sugar is that mass concentration is 15% aqueous solution,
The emulsifier is 0.13%
(w/v) aqueous solution of sodium carboxymethylcellulose；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 25mPa pressure, obtains equal chylema
D；
E, sterilization cooling: keeping the temperature 20min for equal chylema D made from Step d at 90 DEG C, be then rapidly cooled to 43 DEG C,
Obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration 2%, 37 DEG C of fermentation 20h,
Obtain fermentation liquid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, inoculum concentration 3%, and ferment 9h,
Obtain secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, then cultivates 5h at 44 DEG C, is obtained filling
Product H；
I, it cooling after-ripening: by filling product H made from h step, is put at 4 DEG C and stores 18h to get finished product.
Below to the walnut protein fermented soybean milk using this method preparation, Testing index is as follows:
1, the finished product sensory evaluation of swelling soya dreg and walnut dregs technique and addition soy meal and walnut powder technique is added, and
The comparison of emulsifier additive amount
(1) sensory evaluation
Using method described in embodiment 3, walnut protein fermented soybean milk obtained will add big with using same method
Bean powder and walnut powder replace the expanded soybean dregs of rice and walnut dregs, are given a mark by trained 20 people according to sensory evaluation index,
As a result it is indicated with average mark.Sensory evaluation index is shown in Table 1.
1 sensory evaluation standards of grading of table
| Project | Standards of grading | Full marks |
| Color | Color is uniform | 10 |
| Smell | With soybean and the distinctive fragrance of walnut | 20 |
| Mouthfeel | Sugariness is moderate, free from beany flavor and other peculiar smell | 30 |
| Structural state | Even tissue is fine and smooth, stablizes not stratified, and consistency is moderate | 40 |
Shown in Analyses Methods for Sensory Evaluation Results table 2:
Table 2 adds the finished product sensory evaluation score of swelling soya dreg and walnut dregs technique and addition soy meal and walnut powder technique
From table 2 it can be seen that the product mouthfeel of the expanded soybean dregs of rice and walnut dregs is added, it is better than and soy meal walnut powder is added
Mouthfeel, this is because being added in the soymilk of soy meal walnut powder, there is no addition emulsifiers, therefore lead to the reduction of mouthfeel degree；
(2) emulsifier additive amount compares
It using the method for embodiment 3, will wherein step b be revised as, the mixing paste B and cream of addition extruding mixed raw material powder A
The mass ratio of agent, mixes according to 100:1,100:2 and 100:3 respectively, and Analyses Methods for Sensory Evaluation Results is shown in Table 3.
Table 3 adds influence of the emulsifier additive amount of the mixing paste B of extruding mixed raw material powder A to soymilk sensory evaluation
| Serial number | The mass ratio of mixing paste B and emulsifier | Sense organ flavor | Score |
| 1 | 100:1 | Uneven color has the distinctive fragrance of soymilk, and sugariness is moderate, there is layering | 56 |
| 2 | 100:2 | Color is more uniform, has the distinctive fragrance of soymilk, sugariness is moderate, partial hierarchical | 71 |
| 3 | 100:3 | Color is uniform, has the distinctive fragrance of soymilk, sugariness is moderate, no layering | 82 |
From table 3 it can be seen that emulsifier additive amount is higher, score is higher, this is because in soybean and walnut oil content compared with
Height, the emulsifier needed is more, and emulsifier is more, and mouthfeel is finer and smoother, and sensory modalities are also better, is layered unobvious.
It using the method for embodiment 3, will wherein step b be revised as, the mixing of soy meal and walnut powder premixing flour will be added
The mass ratio of B and emulsifier are pasted, is mixed respectively according to 100:1,100:2 and 100:3, Analyses Methods for Sensory Evaluation Results is shown in Table 4.
Table 4 adds shadow of the emulsifier additive amount to soymilk sensory evaluation of the mixing paste B of soy meal and walnut powder premixing flour
It rings
| Tested number | The mass ratio of mixing paste B and emulsifier | Sense organ flavor | Score |
| 1 | 100:1 | Color is uniform, has the distinctive fragrance of soymilk, sugariness is moderate, no layering | 84 |
| 2 | 100:2 | Color is uniform, has the distinctive fragrance of soymilk, sugariness is moderate, no layering | 86 |
| 3 | 100:3 | Color is uniform, has the distinctive fragrance of soymilk, sugariness is moderate, no layering | 87 |
From table 4, it can be seen that a small amount of emulsifier, which is added, can be obtained preferable sensory effects.This is because Soybean Meal and
In walnut dregs, oil content is less, meanwhile, extruding can also enhance the emulsifying effectiveness of beverage, and no layering, viscosity is good, and makes mouth
Feel more preferably fine and smooth smooth.
In conjunction with table 3 and table 4 as can be seen that in the technique of addition soy meal and walnut powder, emulsifier additive amount is mixing paste B
Mass ratio with emulsifier is 100:3, sensory evaluation highest scoring；And under similar Analyses Methods for Sensory Evaluation Results, addition extruding is big
In the technique of dregs of beans and extruding walnut dregs, emulsifier additive amount be mixing paste B and emulsifier mass ratio be 100:1 score with
Mass ratio is that the scoring difference of 100:2 and 100:3 is little, therefore selecting mass ratio is 100:1 as optimum proportioning；Thus may be used
Know, reach identical sensory effects, adds soy meal and its emulsifier additive amount of the preparation process of walnut powder is that addition extruding is big
Three times of the technique of dregs of beans and extruding walnut dregs, therefore it can be concluded that, addition the expanded soybean dregs of rice and extruding walnut dregs can
Reduce the dosage of emulsifier.
2, the comparison for the nutritional ingredient that two kinds of bacterium are fermented simultaneously and two kinds of bacterium are fermented respectively
Fermented soybean milk made from method using embodiment 3, as two kinds of bacterium ferment respectively；To wherein step g and step h
It is revised as that two kinds of bacterium are added simultaneously, and ferments simultaneously for two kinds of bacterium；The nutritional ingredient of two kinds of fermentation methods is detected, detection method is such as
Under: amino acid content is measured using GB/T 5009.124-2016；Total acid is measured using GB/T 12456-2008；
Oligosaccharide is measured using high performance liquid chromatography, measurement result such as table 5.
5 two kinds of bacterium of table are fermented simultaneously distinguishes Nutrious fermented content of material comparison with two kinds of bacterium
According to table 5 it is found that two kinds of bacterium are added in fermentation liquid are added separately to be sent out in fermentation liquid with two kinds of bacterium simultaneously
Ferment, nutritional ingredient have certain difference, and amino acid content, oligosaccharide and the total acid content that two kinds of bacterium are fermented simultaneously are higher.
This is because, two kinds of bacterium are added into fermentation liquid simultaneously, it will cause and influence each other, eventually lead to metabolite difference.And two kinds
Bacterium is added separately in fermentation liquid, and different strain independently ferments, while when specific operation, also can be according to zymogenic matters item
Part is respectively adjusted yeasting, to reach optimal ferment effect.
Claims (4)
1. a kind of preparation method of walnut protein fermented soybean milk, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal and core
Extruding mixed raw material powder A is made in peach dregs of rice powder extruding；
B, it mixes: extruding mixed raw material powder A made from a step being mixed with water and mixes paste B, soy bean powder and extruding core
The mass ratio of peach dregs of rice powder is 3~5:1, the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder be 1:6~
10；
C, allotment mixing: mixing paste B made from b step is mixed with white granulated sugar and emulsifier, raw material slurry C is obtained, wherein mixing
The mass ratio for pasting B, white granulated sugar and emulsifier is 100:10~20:1~3；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 20~30mPa pressure, obtains equal chylema
D；
E, sterilization cooling: keeping the temperature 20min for equal chylema D made from Step d at 90 DEG C, be then rapidly cooled to 42~45 DEG C,
Obtain bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete in bactericidal liquid made from E step, inoculum concentration be 1~3%, 37 DEG C of fermentations 16~
For 24 hours, fermentation liquid F is obtained；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, and inoculum concentration is 2~4%, and fermentation 8~
10h obtains secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step is dispensed, and 4~6h is then cultivated at 44 DEG C, obtains filling product
H；
I, cooling after-ripening: by filling product H made from h step, it is put into storage 12 at 2~5 DEG C~for 24 hours to get finished product.
2. a kind of preparation method of walnut protein fermented soybean milk, operating procedure are as follows:
A, dry powder processed: Soybean Meal and 65 DEG C of walnut dregs dry, pulverize to 100 mesh, then by smashed Soybean Meal and core
Extruding mixed raw material powder A is made in peach dregs of rice powder extruding；
B, it mixes: extruding mixed raw material powder A made from a step being mixed with water and mixes paste B, soy bean powder and extruding core
The mass ratio of peach dregs of rice powder is 4:1, and the mass ratio of the quality sum and water of soy bean powder and extruding walnut dregs powder is 1:7；
C, allotment mixing: mixing paste B made from b step is mixed with white granulated sugar and emulsifier, raw material slurry C is obtained, wherein mixing
The mass ratio for pasting B, white granulated sugar and emulsifier is 100:15:2；
D, homogeneous deaerates: raw material made from step c being starched C, homogeneous degassing is carried out under 25mPa pressure, obtains equal chylema D；
E, sterilization cooling: equal chylema D made from Step d is kept the temperature into 20min at 90 DEG C, 43 DEG C is then rapidly cooled to, obtains
Bactericidal liquid E；
F, inoculation fermentation: will be added saccharomycete, inoculum concentration 2% in bactericidal liquid made from E step, 37 DEG C of fermentation 20h are sent out
Zymotic fluid F；
G, secondary inoculation: f step being made in fermentation liquid F, lactobacillus bulgaricus be added, inoculum concentration 3%, and ferment 9h, is obtained
Secondary fermentation liquid G；
H, filling fermentation: secondary fermentation liquid G made from g step being dispensed, then cultivates 5h at 44 DEG C, obtains filling product H；
I, it cooling after-ripening: by filling product H made from h step, is put at 4 DEG C and stores 18h to get finished product.
3. according to claim 1, it is characterised in that the expansion method of Soybean Meal and walnut dregs in a step is such as
Under: by water content be 5~7% dregs of beans and walnut dregs it is swollen under conditions of die temperature is 160 DEG C, host frequency is 20Hz
Change, obtains extruding mixed raw material powder A.
4. according to claim 1, it is characterised in that the white granulated sugar is that mass concentration is 10~20% aqueous solutions, institute
The emulsifier stated is the aqueous solution of the sodium carboxymethylcellulose of 0.10%~0.15% (w/v).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910400463.XA CN110100898A (en) | 2019-05-13 | 2019-05-13 | A kind of preparation method of walnut protein fermented soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910400463.XA CN110100898A (en) | 2019-05-13 | 2019-05-13 | A kind of preparation method of walnut protein fermented soybean milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110100898A true CN110100898A (en) | 2019-08-09 |
Family
ID=67490039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910400463.XA Pending CN110100898A (en) | 2019-05-13 | 2019-05-13 | A kind of preparation method of walnut protein fermented soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110100898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642221A (en) * | 2009-08-31 | 2010-02-10 | 江苏大学 | Functional soy peptide fermented milk and preparation method thereof |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN102960458A (en) * | 2012-12-06 | 2013-03-13 | 山东省农业科学院农产品研究所 | Preparation method of fermented walnut soy protein nutrition powder |
| CN103431053A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Production method of solidifying type fermented soy milk and stirring type fermented soy milk |
| CN105724575A (en) * | 2016-03-18 | 2016-07-06 | 合肥工业大学 | Preparation method of plant protein powder fermented milk beverage |
| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
-
2019
- 2019-05-13 CN CN201910400463.XA patent/CN110100898A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642221A (en) * | 2009-08-31 | 2010-02-10 | 江苏大学 | Functional soy peptide fermented milk and preparation method thereof |
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN102960458A (en) * | 2012-12-06 | 2013-03-13 | 山东省农业科学院农产品研究所 | Preparation method of fermented walnut soy protein nutrition powder |
| CN103431053A (en) * | 2013-07-31 | 2013-12-11 | 吉林农业大学 | Production method of solidifying type fermented soy milk and stirring type fermented soy milk |
| CN105724575A (en) * | 2016-03-18 | 2016-07-06 | 合肥工业大学 | Preparation method of plant protein powder fermented milk beverage |
| CN109463455A (en) * | 2018-10-08 | 2019-03-15 | 安康市瀛天生态农林开发有限公司 | A method of walnut polypeptide yogurt is produced with compound lactobacillus-fermencucumber walnut dregs powder |
Non-Patent Citations (1)
| Title |
|---|
| 王亚东等: "富含多肽黑豆奶的研制 ", 《农产品加工(学刊)》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109965019B (en) | Pea protein beverage and preparation method thereof | |
| CN101297664B (en) | Natural hard cheese with design and color and producing method thereof | |
| CN106417484A (en) | Method for fermenting bean dregs to make biscuits | |
| CN104982812A (en) | Method for preparing steamed bread containing potato powder | |
| CN106070656A (en) | A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof | |
| CN109497135A (en) | A kind of acidified milk and preparation method thereof rich in lactobacillus plantarum | |
| CN105580906A (en) | Soybean milk, soybean milk beverage and manufacturing methods thereof | |
| CN105494656B (en) | A kind of full Walnut Milk vegetable protein beverage | |
| KR101926741B1 (en) | Natural fermented bread using rice | |
| CN109007054A (en) | One preparation method for cultivating peanut tender bean curd | |
| CN102754698A (en) | Celery juice soycheese and preparation method thereof | |
| CN103300155B (en) | Preparation method of monascus soft cheese | |
| CN110100898A (en) | A kind of preparation method of walnut protein fermented soybean milk | |
| CN105580907A (en) | Black bean milk, black bean milk beverage and making methods of black bean milk and black bean milk beverage | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN102742667A (en) | Carrot juice soy cheese and preparation method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| CN105123959A (en) | Whole-bean soybean milk | |
| CN107996733A (en) | One cultivates peanut fermented bean curd and its production method | |
| CN101301046A (en) | Soy protein reinforced nutrition fried instant noodles | |
| CN102524570B (en) | Method for preparing flavored pig cultivation feed | |
| CN104509882A (en) | Preparation method of egg fermented bean curd | |
| CN108244605A (en) | Peanut fermented bean curd mayonnaise without egg and low fat and preparation method thereof | |
| CN101164445B (en) | Beans instant noodle | |
| CN102763732A (en) | Fermented bean curd with spinach juice and preparation method of fermented bean curd with spinach juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190809 |
|
| RJ01 | Rejection of invention patent application after publication |