Research on technology and product development of fermented walnut milk
A kind of fermented walnut milk beverage with special flavor,sweet and sour taste was prepared by using the compound probiotic strain which had been domesticated and expanded for fermentation.Single factor test and orthogonal test were used to determine the fermentation carbon source category,fermentation temperature,fermentation time,inoculation amount and other process parameters with sensory index and pH value as evaluation indexes.The results showed that the optimal fermentation conditions were as follows:carbon source content 7.0％,fermentation temperature 40 ℃,fermentation time 8 h,inoculation amount 8.0％.Under these conditions,the strain grew well,and the flavor and color after fermentation were the best.By comparing the sensory evaluation and the microbial index,the sterilization center temperature was determined to be 90 ℃ and the sterilization time was 25 min.Under these conditions,the product was milky in color,rich in aroma,sweet and sour,and the microbial index met the requirements of the product standard.
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