Study on Fermentation Technology of pure Walnut Milk with Probiotics
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Abstract:
The processing parameters of pure walnut milk fermented by complex probiotics were studied. The results showed that the optimal fermentation conditions of pure walnut milk were as follows: glucose: sucrose =5:2, fermentation temperature 44 ℃, inoculation amount 0.065 g/L and fermentation time 8h. Under these conditions, the fermented walnut milk was delicious, stable and has the highest sensory score. After fermented by probiotics, the total content of protein and fat of the walnut milk was not changed significantly; carbohydrate content was decreased slightly; amino acid content was increased significantly; and the content of the 8 essential amino acids was increased in varying degrees. In addition, by this fermentation process, conjugated linoleic acid was produced with the content of 2.04% + 0.05%, which was more conducive to human health.
