Fermented Of Hazelnut-Keifr Milk

Plant-protein Kefir milk has not been reported, which is a new beverage with foam. Kefir milk ismade of milk of cows and ewes, fermented by kefir grains. Kefir, has health functions, is made of lacticacid bacteria, acetic acid bacteria and a few yeast. For more and more attentions of consumers paid onhazelnutrition, a new kind of hazelnut-kefir milk has well developing prospect.In this dissertation, the processing conditons of hazelnut-kefir milk, Fermentation temperature,time, amount of inoculation and sucrose as four factors, are studied by single factors and orthogonal test.The optimal fermentation conditions are determined by sensory evaluation and physical and chemicalproperties detection. The results are as follows: the milk, with the ratio of hazelnut and milk is1to8, isfermented with9%kefir grains,3%sucrose,3%lactose at22℃for18hours. The product has goodtastes and flavor.The stability of hazelnut-kefir milk is studied to optimize the proper recipe and processingconditions. The kind of emulsifier and stabilizer and the conditions of homogenization and sterilizationare studied in details. The recipe of fermented hazelnut Kefir milk is:8.0%to10.0%total solids content,2.8%protein,3%lactose,3%sucrose are added into milk with0.05%distiller monoglyceride,0.2%sodium alginate,0.25%xanthan gum,0.3%gelatin. The second homogenization is at60℃and25Mpa.Condition of refriging storage is at4℃. The acidity, alcohol degree and microbe population do notchange.The index of physical and chemical properties and sensory characteristics are as follows: the finalacidity is0.783%(measuring by lactic acid), alcohol degree is0.2%, lactic acid bacteria content is3×108cfu/mL, yeast content is1.6×105cfu/mL. The products get uniform milky white color, good curd,reticular structure and no precipitation and stratification.Health indicators: the number of coliform below40MPN/100mL; no pathogen.In this study, hazelnutritional hazelnuts are as raw material to make special fermented dairybeverage. This kind of beverage gets low costs that can develop hazelnuts products.