Nut buttermilk and preparation method thereof

文档序号：261827 发布日期：2021-11-19 浏览：9次中文

阅读说明：本技术 一种坚果酪乳及其制备方法 (Nut buttermilk and preparation method thereof ) 是由彭金国杨发光李红艳张克玉赵秉义梁家伟曹晶杨柏志于 2021-08-06 设计创作，主要内容包括：本发明公开了一种坚果酪乳及其制备方法,涉及酪乳食品技术领域。该坚果酪乳包括下述重量份的原料制成：全脂乳粉30～50份,坚果仁13～20份,白砂糖10～15份,发酵乳7～10份,奶油5～10份,奶酪5～10份,乳扇5～10份,食用鲜花瓣1～2份,活性干酵母0.06～0.1份,它的制备方法包括下述步骤：(1)原料预处理；(2)原料第一次混合和发酵：在25～30℃条件下发酵70～100分钟；(3)原料第二次混合和发酵：在25～30℃条件下发酵30～60分钟；(4)成型；(5)烘干；(6)冷却、包装：产品的膨胀率为260～320%。本发明所制得的坚果酪乳具有口感香甜松软、膨胀率适中、风味愉悦独特、可在常温下保存较长时间等有益效果。(The invention discloses nut buttermilk and a preparation method thereof, and relates to the technical field of buttermilk foods. The nut buttermilk is prepared from the following raw materials in parts by weight: 30-50 parts of full cream milk powder, 13-20 parts of nut meat, 10-15 parts of white granulated sugar, 7-10 parts of fermented milk, 5-10 parts of cream, 5-10 parts of cheese, 5-10 parts of milk fan, 1-2 parts of edible fresh petals and 0.06-0.1 part of active dry yeast, and the preparation method comprises the following steps: (1) pretreating raw materials; (2) mixing and fermenting raw materials for the first time: fermenting for 70-100 minutes at 25-30 ℃; (3) mixing and fermenting the raw materials for the second time: fermenting for 30-60 minutes at 25-30 ℃; (4) molding; (5) drying; (6) cooling and packaging: the expansion rate of the product is 260-320%. The nut buttermilk prepared by the invention has the beneficial effects of fragrant, sweet, soft and moderate expansion rate, pleasant and unique flavor, long-term preservation at normal temperature and the like.)

1. The nut buttermilk is characterized by comprising the following raw materials in parts by weight: 30-50 parts of full cream milk powder, 13-20 parts of nut meat, 10-15 parts of white granulated sugar, 7-10 parts of fermented milk, 5-10 parts of cream, 5-10 parts of cheese, 5-10 parts of milk fan, 1-2 parts of edible fresh petals and 0.06-0.1 part of active dry yeast, and the preparation method of the nut butter milk product comprises the following steps:

(1) pretreatment of raw materials: crushing the white granulated sugar by using a crusher, and passing the crushed white granulated sugar through a filter screen with the aperture of 40-50 meshes to obtain white granulated sugar powder for later use; heating and dissolving cream, and cooling to 25-30 ℃ for later use;

(2) mixing and fermenting raw materials for the first time: adding fermented milk, whole milk powder, 50-60% of white granulated sugar and active dry yeast into a stirrer, stirring and mixing for 20 minutes to obtain a first mixture, and then fermenting for 70-100 minutes at 25-30 ℃;

(3) mixing and fermenting the raw materials for the second time: adding the rest raw materials into a stirrer, adding edible fresh petals, stirring and mixing for 20 minutes to obtain a second mixture, and fermenting for 30-60 minutes at 25-30 ℃;

(4) molding: continuously extruding and forming the second mixture prepared in the step (3) by a screw, and cutting on line, wherein the volume of the formed product is controlled to be 2-2.5 cm³The weight is controlled to be 2-2.5 g;

(5) drying: sending the product formed in the step (4) to a microwave tunnel dryer, and drying for 40-60 minutes at 75-85 ℃ to control the water content of the product to be less than or equal to 10%;

(6) cooling and packaging: and (3) cooling the dried product obtained in the step (5) to room temperature, and filling nitrogen for packaging to obtain the nut buttermilk, wherein the expansion rate of the product is 260-320%.

2. The nut buttermilk of claim 1, comprising the following raw materials in parts by weight: 45 parts of full cream milk powder, 14 parts of nut meat, 10 parts of white granulated sugar, 10 parts of fermented milk, 6 parts of cream, 8 parts of cheese, 6 parts of milk fan, 1 part of edible fresh petal and 0.08 part of active dry yeast.

3. The nut buttermilk of claim 1 or 2, wherein: the nut kernel is one or more of walnut kernel, pine nut kernel, melon seed kernel and hazelnut kernel.

4. The nut buttermilk of claim 1 or 2, wherein: the edible fresh petals are double-petal rose petals.

Technical Field

The invention relates to the technical field of cheese milk food, and particularly relates to nut cheese milk and a preparation method thereof.

Background

Buttermilk refers to a milk-based product obtained by separating cream particles from milk or cream. Currently, nut buttermilk products are mostly hard or single products, such as toffee, milk bars, cheese, and rarely mix with nuts and edible petals. The existing solid forming dairy products are mostly hard products, and soft dairy products do not exist, and the main reason is that the dairy products are difficult to expand under the conditions that the structure is compact, gas is not generated through fermentation and the moisture content is lower than 15 percent in the traditional processing method. In the prior art, corn starch and dextrin are used as raw materials to serve as components of the solid dairy product, so that the prepared nut buttermilk has low expansion rate which is generally lower than 100 percent, and the product has hard mouthfeel, tooth stickiness and poor mouthfeel. The related literature report of preparing the nut buttermilk by adding active dry yeast for fermentation is not found in the prior art, and the invention can fill the blank of the product.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the nut buttermilk which has fragrant, sweet, soft and moderate mouthfeel, moderate expansion rate, pleasant and unique flavor and can be preserved for a long time at normal temperature and the preparation method thereof.

In order to achieve the purpose, the invention adopts the following technical scheme: the nut buttermilk is characterized by comprising the following raw materials in parts by weight: 30-50 parts of full cream milk powder, 13-20 parts of nut meat, 10-15 parts of white granulated sugar, 7-10 parts of fermented milk, 5-10 parts of cream, 5-10 parts of cheese, 5-10 parts of milk fan, 1-2 parts of edible fresh petals and 0.06-0.1 part of active dry yeast, and the preparation method of the nut butter milk product comprises the following steps:

The nut buttermilk provided by the invention is prepared from the following raw materials in parts by weight: 45 parts of full cream milk powder, 14 parts of nut meat, 10 parts of white granulated sugar, 10 parts of fermented milk, 6 parts of cream, 8 parts of cheese, 6 parts of milk fan, 1 part of edible fresh petal and 0.08 part of active dry yeast.

The nut kernel provided by the invention is one or more of walnut kernel, pine nut kernel, melon seed kernel and hazelnut kernel.

The edible fresh petals are the petals of the double-petal rose.

Some of the inventive principles and inventive techniques of the present invention are:

the inventor finds that most of the existing nut butter milk products are hard products and do not have soft dairy products, the main reason is that the structure is compact, gas is not generated through fermentation, and the dairy products are difficult to expand under the condition that the moisture content is lower than 15%. Therefore, the inventor creatively applies the active dry yeast to the fermentation process of the nut buttermilk, and the active dry yeast is added to ensure that the whole milk powder forms uniform reticular holes in the processes of proofing, drying, sterilizing and heating, has higher expansion rate and has softer mouthfeel. The yeast generates carbon dioxide during the proofing and baking of the nut butter, which causes the product to expand. Furthermore, the addition of white granulated sugar can make the solid dairy product have pleasant sweet taste, and the addition of cream makes the product taste softer and more fragrant. After the inventor verifies through some comparative experiments, in the prior art, by using corn starch and dextrin as raw materials to serve as components of the solid dairy product, the prepared nut butter dairy product has low expansion rate, is hard and sticky, and has poor mouthfeel.

In order to make the prepared nut buttermilk have better product form and better taste, the inventor obtains the optimal proportion of each component and the optimal preparation process through a large number of experiments.

The addition amount of the fermented milk is controlled to be 7-10 parts by weight, because if the addition amount of the fermented milk is too small, the product is dry and is not convenient to mold, and the yeast growth is not facilitated; if the addition amount of the fermented milk is too high, the product is thin and soft, the later-period drying time is longer, and microorganisms are not easy to control. Therefore, the optimal addition amount of the fermented milk is 7-10 parts by weight, and the product is not collapsed and deformed after being formed, has uniform mesh holes and is moderate in softness.

The inventor controls the adding amount of the active dry yeast to be 0.06-0.1 weight part, because the inventor passes a comparative test, when the active dry yeast is not added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 98%; when 0.01 weight part of active dry yeast is added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 120 percent; when 0.06 weight part of active dry yeast is added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 260 percent; when 0.08 weight part of active dry yeast is added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 280-300%; when 0.1 part by weight of active dry yeast is added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 320 percent; when 0.2 weight part of active dry yeast is added in the raw material preparation of the product, the expansion rate of the prepared nut buttermilk is 480 percent. The expansion rate is lower than 200%, and the taste of the nut buttermilk is too hard; the expansion rate is higher than 350%, and the nut buttermilk is too soft in taste. In order to obtain the nut buttermilk with soft taste and moderate expansion rate, the inventor controls the adding amount of the active dry yeast to be 0.06-0.1 weight part.

The inventor creatively adopts a secondary raw material mixing and fermentation treatment process, which is beneficial to the growth of active dry yeast and obtains better fermentation flavor. The inventor finds that if all the raw materials are directly mixed at the same time, the whole milk powder cannot be completely dissolved, and the yeast growth effect is poor; the cream is solid at normal temperature, so that the mixing is not uniform, uniform mesh holes cannot be formed, and the taste is not good. The inventor finds that the protein is further hydrated through two times of raw material mixing fermentation treatment, and reticular pores and fermentation aroma are conveniently formed under the action of yeast. The fermentation is carried out at 25-30 ℃, the protein can fully generate hydration, the yeast can form uniform mesh holes, the material does not produce oil or absorb water, the later-period forming is convenient, the expansion rate is moderate after the baking, and the taste is soft, fragrant and sweet. Too high a fermentation temperature may inhibit yeast growth, or too long a fermentation time may produce an undesirable vinosity. If the fermentation temperature is too low or the fermentation time is too short, the yeast can not fully exert the emulsification effect, and the product has uneven expanded mesh holes and hard mouthfeel after being baked.

The drying temperature is controlled to be 75-85 ℃, the drying time is controlled to be 40-60 minutes, the yeast can fully play a role under the condition, the microorganisms are killed, the water content is controlled, and the yeast can be stored for a long time at normal temperature. In the prior art, high temperature baking is usually adopted, and the baking is carried out for 8-15 minutes at the temperature of 120 ℃ or above. However, excessively high temperatures make the nut butter products less brittle, and excessively high temperatures also tend to cause browning and even scorching.

Compared with the prior art, the invention has the beneficial effects that:

1. the nut buttermilk prepared by the invention has the unique and pleasant flavor effect. Because the active dry yeast is added for fermentation, the yeast is a unicellular fungus, is rich in amino acid, polypeptide, B vitamins, mineral substances, dietary fiber and other nutritional ingredients, is combined with nuts, cheese and edible fresh petals, enriches the characteristics of the product, balances the nutritional proportion and enables the product to form unique pleasant flavor.

2. The nut buttermilk prepared by the invention has the effect of moderate expansion rate. The invention adopts a secondary raw material mixing and fermenting process, wherein the first mixing and fermenting process is carried out for 70-100 minutes at 25-30 ℃, and the second mixing and fermenting process is carried out for 30-60 minutes at 25-30 ℃, so that the prepared nut buttermilk expands 2-3 times of the original size, and the finished product has uniform small holes and soft mouthfeel.

3. The nut buttermilk prepared by the invention has strong stability and can be preserved for a long time at normal temperature. The water content of the nut buttermilk prepared by the invention is less than or equal to 10 percent, the growth of microorganisms is inhibited by controlling the water activity, and the product can be preserved for a long time at normal temperature.

Detailed Description

The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention. Variations, modifications, substitutions and alterations of the above-described embodiments may be made by those of ordinary skill in the art without departing from the scope of the present invention.

Example 1

1. Raw materials of the product are as follows:

the nut buttermilk is prepared from the following raw materials in parts by weight: 50 parts of full cream milk powder, 8 parts of walnut kernels, 5 parts of pine nuts, 10 parts of white granulated sugar, 10 parts of fermented milk, 6 parts of cream, 5 parts of cheese, 5 parts of milk fan, 1 part of Yunnan heavy-petal rose petals and 0.1 part of active dry yeast.

2. The product process comprises the following steps:

(1) pretreatment of raw materials: crushing the white granulated sugar by a crusher, and filtering the crushed white granulated sugar through a filter screen with the aperture of 40 meshes to obtain white granulated sugar powder; heating and dissolving butter, and cooling to 25 deg.C;

(2) mixing and fermenting raw materials for the first time: adding 10 parts of fermented milk at 25 ℃, 50 parts of whole milk powder, 6 parts of white granulated sugar and 0.1 part of active dry yeast into a stirrer, stirring and mixing for 20 minutes to obtain a first mixture, and then fermenting for 100 minutes at 25 ℃;

(3) mixing and fermenting the raw materials for the second time: adding the rest raw materials into a stirrer, adding Yunnan double-petal rose petals, stirring and mixing for 20 minutes to obtain a second mixture, and fermenting at 25 ℃ for 60 minutes;

(4) molding: continuously extruding and cutting the second mixture by screw, and press-forming with a forming machine to obtain a product with a volume of 2.0cm³2.1g in weight;

(5) baking: and (3) sending the formed product to a microwave tunnel dryer, and baking for 60 minutes at the temperature of 75 ℃ until the water content of the product is 10%.

(6) Cooling and packaging: and cooling the dried product to room temperature, filling nitrogen for packaging to obtain the nut buttermilk, wherein the expansion rate of the obtained nut buttermilk is 320%.

Example 2

1. Raw materials of the product are as follows:

the nut buttermilk is prepared from the following raw materials in parts by weight: 40 parts of full cream milk powder, 8 parts of walnut kernels, 5 parts of shelled melon seeds, 10 parts of white granulated sugar, 10 parts of fermented milk, 6 parts of cream, 10 parts of cheese, 10 parts of milk fan, 1 part of Yunnan heavy-petal rose petals and 0.06 part of active dry yeast.

2. The product process comprises the following steps:

(2) mixing and fermenting raw materials for the first time: adding 10 parts of fermented milk at 25 ℃, 40 parts of whole milk powder, 6 parts of white granulated sugar and 0.06 part of active dry yeast into a stirrer, stirring and mixing for 20 minutes to obtain a first mixture, and then fermenting for 70 minutes at 25 ℃;

(4) molding: continuously extruding and cutting the second mixture by screw, and press-forming with a forming machine to obtain a product with a volume of 2.2cm³2.2g in weight;

(5) baking: and (3) sending the formed product to a microwave tunnel dryer, and baking for 60 minutes at the temperature of 75 ℃ until the water content of the product is 8.5%.

Example 3

1. Raw materials of the product are as follows:

the nut buttermilk is prepared from the following raw materials in parts by weight: 30 parts of whole milk powder, 10 parts of walnut kernels, 5 parts of pine nuts, 4 parts of shelled melon seeds, 12 parts of white granulated sugar, 9 parts of fermented milk, 8 parts of cream, 10 parts of cheese, 10 parts of milk fan, 2 parts of Yunnan heavy-petal rose petals and 0.08 part of active dry yeast.

2. The product process comprises the following steps:

(1) pretreatment of raw materials: crushing the white granulated sugar by a crusher, and filtering the crushed white granulated sugar through a filter screen with the aperture of 50 meshes to obtain white granulated sugar powder; heating and dissolving butter, and cooling to 30 deg.C;

(2) mixing and fermenting raw materials for the first time: adding 9 parts of fermented milk at 30 ℃, 30 parts of whole milk powder, 6 parts of white granulated sugar and 0.08 part of active dry yeast into a stirrer, stirring and mixing for 20 minutes to obtain a first mixture, and then fermenting for 80 minutes at 30 ℃;

(4) molding: continuously extruding and cutting the second mixture by screw, and press-forming with a forming machine to obtain a product with a volume of 2.3cm³2.4g in weight;

(5) baking: and (3) sending the formed product to a microwave tunnel dryer, and baking for 40 minutes at 85 ℃ until the water content of the product is 8%.

Example 4

1. Raw materials of the product are as follows:

the nut buttermilk is prepared from the following raw materials in parts by weight: 45 parts of full cream milk powder, 8 parts of walnut kernels, 6 parts of hazelnut kernels, 10 parts of white granulated sugar, 10 parts of fermented milk, 6 parts of cream, 8 parts of cheese, 6 parts of milk fan, 1 part of Yunnan heavy-petal rose petals and 0.08 part of active dry yeast.

2. The product process comprises the following steps:

(1) pretreatment of raw materials: crushing the white granulated sugar by a crusher, and filtering the crushed white granulated sugar through a filter screen with the aperture of 50 meshes to obtain white granulated sugar powder; heating and dissolving butter, and cooling to 28 deg.C;

(2) mixing and fermenting raw materials for the first time: adding 10 parts of fermented milk at 28 ℃, 45 parts of whole milk powder, 5 parts of white granulated sugar and 0.08 part of active dry yeast into a stirrer, stirring and mixing for 20 minutes to obtain a first mixture, and then fermenting for 90 minutes at 28 ℃;

(4) molding: continuously extruding and cutting the second mixture by screw, and press-forming with a forming machine to obtain a product with a volume of 2.1cm³2.2g in weight;

(5) baking: and (3) conveying the formed product to a microwave tunnel dryer, and carrying out 50 minutes at the temperature of 80 ℃ to obtain the product with the water content of 8.2%.

Comparative example 1

Nut buttermilk was prepared according to the method of example 1, except that no active dry yeast was added to the raw material formulation of the product, and the overrun of the prepared nut buttermilk was 98%.

Comparative example 2

The nut buttermilk was prepared according to the method of example 1, except that 0.01 parts by weight of active dry yeast was added to the raw material formulation of the product, and the swelling rate of the prepared nut buttermilk was 120%.

Comparative example 3

Nut buttermilk was prepared according to the method of example 1 except that 0.2 parts by weight of active dry yeast was added to the raw material formulation of the product to produce a nut buttermilk overrun of 480%.

Example 5: sensory evaluation

Tasting mode: 100 common consumers were scored without noting their name. The products of examples 1 to 4 and comparative examples 1 to 3 were evaluated for 7 indexes of flavor, color, taste, sweetness, aftertaste and overall sensation, with a minimum of 1 point and a full point of 10 points, and the higher the score, the better the effect. After tasting, the score result of the sensory evaluation was statistically analyzed, and the sensory evaluation of the product is shown in table 1.

It can be seen that the flavor and mouthfeel of the products obtained in examples 1-4 are excellent; the products of comparative examples 1-2 have poor mouthfeel and flavor, too low expansion rate, hard and not crisp products and poor mouthfeel, and the product of comparative example 3 has too high expansion rate and is easy to break in the packaging and transportation process.

Table 1: sensory evaluation of products

。

Example 6: natural storage test

After the products of the examples 1 to 4 are placed in a normal temperature environment (namely 6 to 26 ℃) for 3 months, 6 months, 9 months and 12 months, the products have no phenomena of discoloration, taste change and mildewing; the detection shows that the physicochemical and microbiological indexes of the product have no obvious change and can meet the requirements of food safety standards.

The moisture content of the products obtained in the comparative examples 1, 2 and 3 is below 10 percent, and the products have no color change, smell change and mildew phenomenon after being placed in a normal temperature environment (namely 6-26 ℃) for 3 months, 6 months, 9 months and 12 months; the detection shows that the physicochemical and microbiological indexes of the product have no obvious change and can meet the requirements of food safety standards.

8页详细技术资料下载

Nut buttermilk and preparation method thereof

相关技术

网友询问留言