CN105053228B - A kind of sugar-free fermentation red bean cream and preparation method thereof - Google Patents
A kind of sugar-free fermentation red bean cream and preparation method thereof Download PDFInfo
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Abstract
A kind of sugar-free fermentation red bean cream and preparation method thereof, the sugar-free fermentation red bean cream is that 2%~6% red bean cream first sterilizes by concentration, then with inoculum concentration for 1%~5% inoculating strain NM-6, and the antierythrite of addition 0.5%~2.5%, it is made in 35 DEG C~43 DEG C 8~40h of ferment at constant temperature.The sugar-free fermentation red bean cream free amine group nitrogen content of the present invention is high, and decomposing protein ability is strong, and stablizing effect is good, and finished color and quality are more uniform, with the pure lactic acid taste of faint scent, has the distinctive beany flavour of red bean and sour and sweet palatability.It is demonstrated experimentally that free amine group nitrogen content in sugar-free prepared by the present invention fermentation red bean milk product, up to 1.524mmol/L, stablizing effect is best.
Description
Technical field
The present invention relates to a kind of acidified milks and preparation method thereof, and in particular to a kind of sugar-free fermentation red bean cream and its preparation side
Method.
Background technique
The economic value of red bean ranks first in five cereals, protein, amino acid and dietary fiber rich in,
It can play the role of maintaining glucostasis；The anti-oxidant of red bean extract, blood pressure lowering and the function also ten of reducing cholesterol
It is clearly demarcated aobvious.Therefore, there is the laudatory title of " red pearl ", " golden beans ".Lactic acid bacteria is most important to the intestinal health of human body, is probiotics
It is a kind of.Probiotics is one of superior microorganism flora in human body, studies have shown that the physical condition of the mankind and service life length will receive
The influence of probiotics quantity.Via the beverage after lactobacillus-fermented, fatty acid and vitamin content increase, and fatty acid
It is easier to absorb since structure changes.Studies have shown that the red bean cream nutritive value after fermentation is higher, absorption of human body more abundant.
It is the new drink with good healthcare function using red bean, Radix Glycyrrhizae as sugar-free compound beverage made of primary raw material.
Summary of the invention
The technical problem to be solved by the invention is to provide a kind of sugar-free fermentation red bean creams and preparation method thereof.
The technical solution used to solve the technical problems of the present invention is that a kind of sugar-free fermentation red bean cream, by concentration be 2%~
6% red bean cream first sterilizes, then with inoculum concentration for 1%~5% inoculating strain NM-6, and the erythrose of addition 0.5%~2.5%
Alcohol is made in 35 DEG C~43 DEG C 8~40h of ferment at constant temperature.
Further, it also added 0.05~0.10% compound stabilizer (preferably 0.10% compound stabilizer).
Further, the mixture that the compound stabilizer is in pectin, carboxymethyl cellulose and agar at least two or more
(preferably pectin and carboxymethyl cellulose are formed according to 1: 1 ratio).
The present invention further solve its technical problem the technical solution adopted is that, a kind of preparation side of sugar-free fermentation red bean cream
Method, comprising the following steps:
(1) it the pretreatment of red bean: selects fresh, full, free from insect pests red bean and is washed by rubbing with the hands, then rinsed well with clear water；
Then in red bean: water=1: 4 ratio, at 30~35 DEG C of water temperature, with alkaline solution (preferably 5%NaHCO3Solution) it adjusts and impregnates
The pH to 7.5~8.5 of liquid impregnates 10~12h (preferably 12h)；
(2) preparation of sterilizing red bean cream: soaked red bean is squeezed the juice, and it is (excellent that the red bean cream that concentration is 2%~6% is made
Select the red bean cream that concentration is 5%), it is cold then in 105 DEG C~110 DEG C (preferably 105 DEG C) sterilizings 10~15min (preferably 15min)
But to 2 DEG C~6 DEG C (preferably 4 DEG C)；
(3) preparation of sugar-free fermentation red bean cream: the inoculum concentration (preferably 4% of inoculation 1%~5% in the red bean cream of sterilizing
Inoculum concentration) bacterial strain NM-6, then be added additive amount be 0.5%~2.5% (preferably additive amount is 1.5%) erythrose
Alcohol is 8~40h of ferment at constant temperature (preferably fermentation time is 16h) in 35 DEG C~43 DEG C (preferably 37 DEG C of fermentation temperature) to get fermentation
Red bean cream.
The sugar-free fermentation red bean cream free amine group nitrogen content of the present invention is high, and decomposing protein ability is strong, and stablizing effect is good；And
And integrated sensory's scoring is high, finished color and quality are more uniform, and with the pure lactic acid taste of faint scent, tissue is fine and smooth, bubble-free,
Hardness is moderate, has the distinctive beany flavour of red bean and sour and sweet palatability.
It is demonstrated experimentally that the free amine group nitrogen content in sugar-free fermentation red bean milk product prepared by the present invention up to arrives
1.524mmol/L stablizing effect is best.
Detailed description of the invention
Fig. 1 is influence of the red bean cream concentration to fermented soybean milk.
Fig. 2 is influence of the additive amount of antierythrite to fermented soybean milk.
Fig. 3 is influence of the inoculum concentration to fermented soybean milk.
Fig. 4 is influence of the fermentation time to fermented soybean milk.
Fig. 5 is influence of the fermentation temperature to fermented soybean milk.
Specific embodiment
The present invention is further illustrated below with reference to embodiment.
Embodiment 1: the preparation of red bean cream
1, material and reagent
Material: commercially available red bean, the bacterial strain NM-6 through screening with obtaining after domestication buy Agricultural University of the Inner Mongol's Food Science
It is saved with engineering college.
Reagent: (Tianjin English, which wins biochemical reagents, to be had for natrium carbonicum calcinatum (AR Sinopharm Chemical Reagent Co., Ltd.), pectin
Limit company), carboxymethyl cellulose (Tianjin Ying Bo biochemical reagents Co., Ltd), agar (Tianjin English win biochemical reagents it is limited
Company), antierythrite (Tianjin Ying Bo biochemical reagents Co., Ltd).
Instrument and equipment: DJ13B-W15G Su Boer soy bean milk making machine (ZHEJIANG SUPOR CO.,LTD), SW-CJ-2FD are clean
Net workbench (SuZhou Antai Air Tech Co., Ltd.), HVE-50 full-automatic vertical autoclave (HIRAYAMA), electric heating
Constant incubator (Shanghai Yiheng Scientific Instruments Co., Ltd), the vertical ultra-low temp of DW-86L386Haier (Qingdao Haier
Extraordinary Electrical Appliances Co., Ltd).
2, the preparation of red bean cream
It selects fresh, full, free from insect pests red bean to be washed by rubbing with the hands, thoroughly removes the dirt being attached on bean or pea surface, then use
Clean clear water sufficiently rinses；Then in red bean: water=1: 4 ratio impregnates red bean, 30~35 DEG C of water temperature, soaking time 12h, uses
A little 5%NaHCO3The pH to 7.5~8.5 of solution adjusting soak；Soaked red bean is squeezed the juice with soy bean milk making machine, concentration is made
It is newborn for 4% red bean, after 105 DEG C of sterilizing 15min, it is cooled to 4 DEG C；Then leavening (the bacterial strain NM- of the inoculum concentration of inoculation 4%
6) antierythrite that additive amount is 1.5%, is added, in 37 DEG C of ferment at constant temperature 16h, finally adds 0.10% compound stabilizer
(pectin: CMC 1: 1) is to get fermentation red bean cream.
Embodiment 2: the optimum process condition of sugar-free fermentation red bean cream is determined
1, experiment of single factor
1. influence of the concentration of red bean cream to fermented soybean milk
By leavening (bacterial strain NM-6) with 2% inoculum concentration be inoculated in respectively concentration be 2.0%, 3.0%, 4.0%,
In 5.0% and 6.0% red bean cream 30ml, 1.5% antierythrite is added, it is to be measured after for 24 hours in 37 DEG C of ferment at constant temperature.
2. influence of the additive amount of antierythrite to fermented soybean milk
Leavening is inoculated in the red bean cream 30ml of optium concentration with 2% inoculum concentration, is added respectively different amounts of red
Moss sugar alcohol 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, it is to be measured after for 24 hours in 37 DEG C of ferment at constant temperature.
3. influence of the inoculum concentration of leavening to fermented soybean milk
Leavening is inoculated in different inoculum concentrations 1.0%, 2.0%, 3.0%, 4.0% and 5.0% above-mentioned best dense
In the red bean cream 30ml of degree, the antierythrite of above-mentioned optimised quantity is added, it is to be measured after for 24 hours in 37 DEG C of ferment at constant temperature.
4. influence of the fermentation time to fermented soybean milk
Leavening is inoculated in the red bean cream 30ml of optium concentration with optimum inoculation amount, and adds the erythrose of optimal dose
After alcohol, in 37 DEG C of ferment at constant temperature different time 8h, 16h, for 24 hours, it is to be measured after 32h and 40h.
5. influence of the fermentation temperature to fermented soybean milk
Leavening is inoculated in the red bean cream 30ml of optium concentration with optimum inoculation amount, and adds the erythrose of optimal dose
It is to be measured after the Best Times that ferment at different 35 DEG C, 37 DEG C, 39 DEG C, 41 DEG C and 43 DEG C of temperature condition after alcohol.
Above five experiment of single factor are all evaluated using fermentation yogurt breaks down proteins ability and organoleptic quality as index.
2, orthogonal optimization test
According to experiment of single factor evaluation as a result, using L9(34) addition of the orthogonal test to red bean cream concentration, leavening
Amount, the additive amount of antierythrite and fermentation time optimize combination, determine final optimum process condition.
1 L9 (3 of table4) orthogonal test table
3, in fermentation yogurt stabilizer selection
Red bean cream 30ml is prepared under above-mentioned optimum condition, and respectively in the stabilizer for wherein adding single or compounding, respectively
The additive amount of group stabilizer is 0.05% and 0.1%.Single factor test type: pectin, carboxymethyl cellulose (CMC) and agar, compounding
Type is pectin: CMC (1:1), CMC: agar (1:1), pectin: agar (1:1) and pectin: CMC: agar (1:1:1), in 37 DEG C of perseverances
After temperature culture for 24 hours, the best stabilizer is selected as index using the size of eccentricity.The wherein measuring method of eccentricity are as follows: accurate to claim
10g finished product is taken, is centrifuged 15min in 3500r/min, pours out supernatant liquid, precise precipitates quality.Each sample carries out 3 times
Parallel laboratory test is averaged:
Centrifugation rate=precipitating quality/weighs sample quality × 100%
Embodiment 3: the result and analysis of sugar-free fermentation red bean cream optimum process condition
1, experiment of single factor
1. influence of the red bean cream concentration to fermented soybean milk
Leavening is inoculated in the red bean cream of various concentration, and adds the antierythrite that content is 1.5%, in 37 DEG C of perseverances
After temperature fermentation for 24 hours, the breaks down proteins ability (free amine group nitrogen content) and organoleptic quality of acidified milk are as a result, as shown in Figure 1.
As shown in Figure 1, with the increase of red bean cream concentration, growth trend is presented in the free amine group nitrogen content of fermentation yogurt,
It can reach 1.487mmol/L.When subjective appreciation, the too low then color of concentration is too light, and the peculiar taste of soya-bean milk is insufficient, concentration mistake
It is high then the color is too dark, excessively sticky influence mouthfeel.From fig. 1, it can be seen that red bean cream sensory evaluation scores when concentration is 4% reach highest
Point, and its free amine group nitrogen content also higher reachable 1.338mmol/L.Therefore, integrated sensory's scoring and breaks down proteins energy
Power two indices can obtain, and the quality of acidified milk is best when hot soya-bean milk concentration is 4%.
2. influence of the additive amount of antierythrite to fermented soybean milk
Leavening is inoculated in the red bean cream that concentration is 4%, different amounts of antierythrite is added respectively, in 37 DEG C of constant temperature
After fermentation for 24 hours, the breaks down proteins ability (free amine group nitrogen content) and organoleptic quality of acidified milk are as a result, as shown in Figure 2.
As shown in Figure 2, with the increase of amount of sugar alcohol, growth trend is totally presented in the free amine group nitrogen content of acidified milk, most
Height can reach 1.620mmol/L.When subjective appreciation, amount of sugar alcohol is too low, and soy yogurt can be made too sour, the excessively high then soy yogurt of amount of sugar alcohol
There is no obvious tart flavour, influences taste and flavor.As can be known from Fig. 2, when antierythrite additive amount is 2%, sensory evaluation scores reach most
High score, and its free amine group nitrogen content can be high up to 1.583mmol/L.Therefore, integrated sensory's scoring and breaks down proteins energy
Power two indices can obtain, and when antierythrite additive amount is 2%, the quality of acidified milk is best.
3. influence of the inoculum concentration to fermented soybean milk
Leavening is inoculated in the red bean cream that concentration is 4% with different vaccination amount, then adds 2% antierythrite, in
37 DEG C of ferment at constant temperature for 24 hours after, the breaks down proteins ability (free amine group nitrogen content) and organoleptic quality of acidified milk are as a result, such as Fig. 3
It is shown.
From the figure 3, it may be seen that the increase of the inoculum concentration with bacterium, the free amine group nitrogen content of fermentation yogurt is not to present always
Growth trend, the acid producing ability for illustrating fermentation yogurt and breaks down proteins ability be not at corresponding relationship.In subjective appreciation, inoculation
Not exclusively, lactic acid production is inadequate, so that the requirement of yogurt quality is not achieved in acidity for the very little fermentation of amount；The too big lactic acid of inoculum concentration
Yield is excessive, so that acidity is excessive, influences the organoleptic quality of soy yogurt.As can be known from Fig. 3, feel when inoculum concentration is 4%
Official's scoring reaches best result, and its free amine group nitrogen content is also up to 1.571mmol/L.Therefore, integrated sensory's scoring and egg
White matter capacity of decomposition two indices can obtain, and the quality of acidified milk is best when the inoculum concentration of leavening is 4%.
4. influence of the fermentation time to fermented soybean milk
Leavening is inoculated in the red bean cream that concentration is 4% with 4% inoculum concentration, and adds the red moss that content is 2%
Sugar alcohol, after 37 DEG C of ferment at constant temperature different times, the breaks down proteins ability (free amine group nitrogen content) and sense organ product of acidified milk
Matter is as a result, as shown in Figure 4.
As shown in Figure 4, the growth amplitude of variation that the free amine group nitrogen content of acidified milk is presented before for 24 hours is larger, with
The extension of fermentation time gradually tends towards stability, and shows that the breaks down proteins ability of the lactic acid bacteria is stronger within the regular hour.
And sensory evaluation scores fermentation 24 after due to the structural state of yogurt it is bad, fermentation time is longer, and color is deeper, while also influencing
Flavor and taste, to show downward trend, at 24, scoring reaches best result, and for 24 hours when its free amino nitrogen contain
Measure also higher, reachable 1.543mmol/L.Therefore, it obtains, ferments after integrated sensory's scoring and breaks down proteins ability two indices
The quality of acidified milk is best when time is 24.
5. influence of the fermentation temperature to fermented soybean milk
Leavening is inoculated in the red bean cream that concentration is 4% with 4% inoculum concentration, and adds the red moss that content is 2%
Sugar alcohol ferments at different temperature, the breaks down proteins ability (free amine group nitrogen content) and organoleptic quality of acidified milk as a result,
As shown in Figure 5.
As shown in Figure 5, the free amine group nitrogen content of acidified milk shows slow growth trend before 39 DEG C, with hair
The decline of its content straight line of the increase of ferment temperature.This, which shows that the lactic acid bacteria grows at an excessive temperature, will lead to fermentation slowly or ferments
Not exclusively, breaks down proteins ability reduces.Sensory evaluation scores reach best result at 37 DEG C, the structural state of yogurt when temperature is too low
Bad, the color is too dark for the excessively high then yogurt of temperature, and flavor is also affected.At 37 DEG C, its free amine group nitrogen content also compares simultaneously
Higher reachable 1.560mmol/L.So the quality of acidified milk is best when fermentation temperature is 37 DEG C.
2, Orthogonal Optimization Test
According to single factor experiment as a result, to major influence factors, red bean cream concentration, antierythrite additive amount, inoculum concentration
Orthogonal test analysis is carried out with fermentation time, using L9 (34) orthogonal test table, determine the best fermentation of sugar-free fermentation red bean cream
Condition.Fermentation condition Orthogonal Experiment and Design and orthogonal experiments and analysis are shown in Table 2, table 3.
2 technological condition for fermentation Orthogonal Optimization Test factor of table and level
3 technological condition for fermentation Orthogonal Optimization Test result of table and analysis
As shown in Table 3, in the process conditions of sugar-free fermentation red bean cream, its organoleptic quality degree is influenced by being followed successively by weak by force
Inoculum concentration > red bean cream concentration > antierythrite additive amount > fermentation time, determines its optimum process by the test result of subjective appreciation
Condition is A2B2C3D1, i.e., red bean cream concentration is 5%, antierythrite additive amount is 1.5%, bacterium inoculum concentration is 4%, fermentation time
16h, under this optimum process condition, the free amine group nitrogen content of fermentation red bean yogurt is up to 1.524mmol/L, the condition
The quality of lower red bean cream obtained is best.
3, in fermented soybean milk stabilizer selection
Stabilizer can change the sinking speed of albumen, make it have preferable suspension effect, make beverage products for a long time
Keep uniform stable state when being originally made.The stabilizer of variety classes and quantity is added under optimum process condition and is made
Fermentation red bean cream in, the eccentricity size of more each set product, the smaller stability of eccentricity is better, and the results are shown in Table 4.
Influence (x ± sd n=3) of 4 different stabilizers of table to product stability
| Stabilizer | Dosage (%) | Eccentricity (%) |
| Pectin | 0.05 | 40.44±4.82 |
| Pectin | 0.10 | 39.87±4.28 |
| Carboxymethyl cellulose (CMC) | 0.05 | 48.96±5.44 |
| Carboxymethyl cellulose (CMC) | 0.10 | 41.42±4.87 |
| Agar | 0.05 | 48.71±3.46 |
| Agar | 0.10 | 43.37±4.58 |
| Pectin: agar | 0.05 | 32.69±3.71 |
| Pectin: agar | 0.10 | 26.68±5.25 |
| CMC: agar | 0.05 | 39.28±2.90 |
| CMC: agar | 0.10 | 34.35±4.35 |
| Pectin: CMC | 0.05 | 35.89±3.67 |
| Pectin: CMC | 0.10 | 25.03±3.71 |
| Pectin: CMC: agar | 0.05 | 30.42±5.04 |
| Pectin: CMC: agar | 0.10 | 29.77±3.92 |
As shown in Table 4, for red bean cream after being added to compound stabilizer, eccentricity ratio is small using single stable agent, and steady
The bigger eccentricity of concentration for determining agent is smaller, and stablizing effect is better.The stable composition of addition 0.10% in can must testing by comparing
The eccentricity of product is minimum when agent (pectin: CMC 1: 1).Red bean cream color after fermentation and quality are more uniform, have clear
Fragrant pure lactic acid taste, tissue is fine and smooth, and bubble-free, hardness is moderate, has the distinctive beany flavour of red bean and sour and sweet palatability.
4, conclusion
To sum up, by Different Red soya-bean milk concentration, the additive amount of antierythrite, the inoculum concentration of leavening, fermentation time and
The great influences factor such as fermentation temperature carries out experiment of single factor and orthogonal experiment, determines the optimum process condition of fermentation red bean cream
Are as follows: red bean cream concentration is 5%, antierythrite additive amount is 1.5%, leavening (bacterial strain NM-6) inoculum concentration is 4%, fermentation time
16h, fermentation temperature are 37 DEG C.Under optimum process condition, the free amine group nitrogen content of fermentation red bean cream be can reach
1.524mmol/L。
The aesthetic quality of fermentation red bean cream in order to better improve, research add different types of stabilizer to acidified milk
It influences.Obtained by result, red bean cream in addition 0.10% compound stabilizer (pectin: CMC 1: 1) when product eccentricity most
Small, stablizing effect is best.This provides certain theoretical foundation for the industrialized production of red bean milk beverage and health beverages from now on.
Claims (3)
1. a kind of sugar-free fermentation red bean cream, which is characterized in that first sterilized by concentration for 2%~6% red bean cream, then with inoculum concentration
For 1%~5% inoculating strain NM-6, and 0.5%~2.5% antierythrite and 0.10% compound stabilizer is added, it is described
Compound stabilizer is made of pectin and carboxymethyl cellulose according to 1: 1 ratio, then in 35 DEG C~43 DEG C ferment at constant temperature 8~
40h is made.
2. a kind of preparation method of sugar-free fermentation red bean cream as described in claim 1, which comprises the following steps:
(1) it the pretreatment of red bean: selects fresh, full, free from insect pests red bean and is washed by rubbing with the hands, then rinsed well with clear water；Then
In red bean: water=1: 4 ratio adjusts the pH to 7.5~8.5 of soak with alkaline solution at 30~35 DEG C of water temperature, impregnates 10
~12h；
(2) preparation of sterilizing red bean cream: soaked red bean is squeezed the juice, and the red bean cream that concentration is 2%~6% is made, then exists
105 DEG C~110 DEG C 10~15min of sterilizing, are cooled to 2 DEG C~6 DEG C；
(3) preparation of sugar-free fermentation red bean cream: the bacterial strain NM-6 of the inoculum concentration of inoculation 1%~5% in the red bean cream of sterilizing, so
The antierythrite that additive amount is 0.5%~2.5% is added afterwards, in 35 DEG C~43 DEG C 8~40h of ferment at constant temperature to get fermentation red bean
Cream.
3. the preparation method of sugar-free fermentation red bean cream according to claim 2, which comprises the following steps:
(1) it the pretreatment of red bean: selects fresh, full, free from insect pests red bean and is washed by rubbing with the hands, then rinsed well with clear water；Then
In red bean: water=1: 4 ratio uses 5%NaHCO at 30~35 DEG C of water temperature3Solution adjusts the pH to 7.5~8.5 of soak,
Impregnate 12h；
(2) preparation of sterilizing red bean cream: soaked red bean is squeezed the juice, and the red bean cream that concentration is 5% is made, then at 105 DEG C
Sterilize 15min, is cooled to 4 DEG C；
(3) sugar-free fermentation red bean cream preparation: sterilizing red bean cream in be inoculated with 4% inoculum concentration bacterial strain NM-6, then plus
Enter the antierythrite that additive amount is 1.5%, in 37 DEG C of ferment at constant temperature 16h to get fermentation red bean cream.
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