CN108835259B - Preparation method of peanut and dried orange peel fermented milk - Google Patents

Preparation method of peanut and dried orange peel fermented milk Download PDF

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Publication number
CN108835259B
CN108835259B CN201810864945.6A CN201810864945A CN108835259B CN 108835259 B CN108835259 B CN 108835259B CN 201810864945 A CN201810864945 A CN 201810864945A CN 108835259 B CN108835259 B CN 108835259B
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peanut
dried orange
extract
orange peel
extraction
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CN108835259A (en
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熊发前
刘菁
刘俊仙
唐荣华
陈华
贺梁琼
韩柱强
庄伟建
张冲
蒋菁
钟瑞春
唐秀梅
黄志鹏
吴海宁
丘立杭
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Institute of Economic Crops of Guangxi Academy of Agricultural Sciences
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Institute of Economic Crops of Guangxi Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/125—Casei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/219—Diacetilactis

Abstract

The invention discloses a preparation method of peanut and dried orange peel fermented milk, which comprises the following steps: (1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for use, removing seed coat from peanut, and subjecting the seed coat to supercritical CO2Extracting to obtain a peanut seed coat extract, soaking peanut kernels, pulping to prepare peanut pulp, and mixing the peanut seed coat extract and the peanut pulp for later use; subjecting pericarpium Citri Tangerinae to supercritical CO2Extracting to obtain dried orange peel extract; (2) blending; (3) homogenizing and sterilizing; (4) fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the zymocyte is composed of monascus, streptococcus lactis, lactobacillus casei and lactobacillus bulgaricus. The peanut and tangerine peel fermented milk prepared by the invention is in a beige color, has no whey separation, is fine and smooth, has no bubbles, is not layered, has peanut fragrance, tangerine peel fragrance and milk fragrance, is moderate in sour and sweet, has no bitter taste, is fine and smooth in mouthfeel, has high nutritional value and has a good health care effect.

Description

Preparation method of peanut and dried orange peel fermented milk
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a preparation method of peanut dried orange peel fermented milk.
Background
The peanut contains 25 to 36 percent of protein, the fat content can reach 40 percent, and the peanut also contains abundant vitamins B2, PP, A, D and E, calcium, iron and the like, has high nutritive value, and has the functions of strengthening body resistance and tonifying deficiency, nourishing spleen and stomach, moistening lung and reducing phlegm, nourishing and regulating qi, inducing diuresis and reducing edema, stopping bleeding and promoting lactation, clearing heat from throat and stopping malaria.
The dried orange peel is pungent and bitter in flavor and warm in nature, and has the effects of warming stomach, dispelling cold, regulating qi and strengthening spleen. The dried orange peel contains 1.9 to 3.5 percent of volatile oil. It is mainly prepared from limonene, alpha-thujene, alpha-pinene, beta-myrcene, sabinene, octanal, alpha-phellandrene, alpha-terpinene, p-cymene, linalool, thymol, citronellal, etc.
In the existing dairy products, a plurality of products are added with raw materials such as fruits and vegetables, grains, food additives, nutrition enhancers and the like. The related processing technology is generally as follows: making fruit, vegetable and grain into juice, and blending with raw milk to obtain dairy product or blending with raw milk and fermenting to obtain dairy product.
In the prior art, less research is carried out on the milk product prepared by fermenting peanut, dried orange peel and milk in a matching way. Conventional fermentation processes are generally: pulping peanut to obtain slurry, grinding pericarpium Citri Tangerinae into powder, mixing with the original milk, and fermenting to obtain milk product. However, because the unsaturated fatty acid content in the peanuts is high, the addition of the peanut milk improves the fat content in the original milk, the dairy product prepared by fermentation is easy to stratify and unstable, and the addition of the dried orange peel powder into the original milk easily causes the dairy product to have unsmooth and tender mouthfeel, rough feeling and bitter taste.
Disclosure of Invention
The invention overcomes the technical problems of easy layering, instability, rough mouthfeel, bitter taste and the like of the dairy product in the fermented dairy product containing peanuts and dried orange peels, and provides the preparation method of the peanut dried orange peel fermented milk.
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of peanut and dried orange peel fermented milk comprises the following steps:
(1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for later use, removing peanut coats from peanuts, performing subcritical extraction on the peanut coats to obtain peanut coat extracts, soaking peanut kernels obtained after peanut coats are removed for 4-5 hours, pulping to prepare peanut pulp, and mixing the peanut coat extracts and the peanut pulp for later use; drying pericarpium citri reticulatae until the water content is 8-12%, crushing, sieving by a 100-mesh sieve, and placing in supercritical CO2Extracting in an extraction kettle to obtain a dried orange peel extract;
(2) blending: mixing the milk obtained in the step (1), the peanut seed coating extract, the peanut milk and the dried orange peel extract, and adding a sweetening agent to adjust the sweetness of the mixed liquid to 50-60;
(3) homogenizing and sterilizing; homogenizing the mixed solution obtained in the step (2) by adopting ultrasonic waves for 1-2 min, carrying out pasteurization, and cooling to room temperature;
(4) fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the fermentation temperature is 35-40 ℃, and the fermentation time is 18-26 h; the zymocyte consists of monascus, streptococcus lactis, lactobacillus casei and bulgaricus; the addition amount of the zymophyte is 0.01-0.1% of the mass of the mixed solution.
The extraction method of the peanut seed coat extract comprises the following steps: smashing peanut seed coats, extracting at 80-90 ℃ by using a mixed solution of ethanol and acetic acid with a mass ratio of 1-3: 1 as an extractant to obtain primary extract, and placing the primary extract in a subcritical extraction kettle for extraction to obtain the peanut seed coat extract; the subcritical extraction temperature is 20-24 ℃, the extraction pressure is 50-60 Mpa, and CO is2The flow rate is 14L/min, and the extraction time is 20-30 min.
Wherein the supercritical CO of the dried orange peel extract2The extraction conditions were: petroleum ether is used as entrainer, the extraction temperature is 40-44 ℃, the extraction pressure is 20-30 Mpa, and CO is used2The flow rate is 28L/min, and the extraction time is 20-30 min.
Wherein the sweetener is one or more of sucrose, fructose and maltose.
Wherein the milk, the peanut seed coat extract, the peanut milk and the dried orange peel extract in the step (2) are in parts by weight: 80-100 parts, 0.1-1 part, 10-20 parts and 1-3 parts.
Wherein the zymocyte consists of monascus, streptococcus lactis, lactobacillus casei and bulgaricus, and the ratio of the number of viable bacteria of the zymocyte is 1: 20-30: 1-3: 10-20.
Wherein the frequency of the ultrasonic wave is 40-50 kHz, and the power density is 0.8-1W/cm2。
The peanut seed coating extract obtained by extracting the peanut seed coating mainly contains flavone compounds such as luteolin, rutin, isorhamnetin glycoside and the like, has stronger antioxidant activity, can prevent fatty acid in milk and peanut pulp from being oxidized, and prolongs the shelf life of fermented milk.
The dried orange peel extract obtained by the dried orange peel extraction method mainly contains hesperidin, limonene and limonin.
Compared with the prior art, the invention has the following beneficial effects:
(1) the peanut and tangerine peel fermented milk prepared by the invention is in a beige color, has no whey separation, is fine and smooth, has no bubbles, is not layered, has peanut fragrance, tangerine peel fragrance and milk fragrance, is moderate in sour and sweet, has no bitter taste, is fine and smooth in mouthfeel, has high nutritional value and has a good health care effect.
(2) According to the invention, after the active substances in the dried orange peel are extracted, the active substances are added into the milk, so that the rough taste of the fermented milk caused by the dried orange peel particles is effectively avoided, and the bitter taste of the fermented milk caused by other substances in the dried orange peel is also avoided. The limonin in the dried orange peel extract can effectively promote the growth of zymophyte and improve the quality of dairy products.
(3) The mixed liquid obtained in the step (2) is homogenized by ultrasonic waves, the fat globules in the milk can be crushed into the fat globules with small particle size by the cavitation effect generated by the ultrasonic waves, the fermentation enzymolysis of the zymophyte is facilitated, the prepared fermented milk is not easy to delaminate, meanwhile, the fat globules in the milk and the fatty acid in the peanut milk can be homogenized by the ultrasonic waves, and the mixed liquid is not easy to delaminate. The ultrasonic wave can also uniformly mix the peanut seed coating extract and the dried orange peel extract in the mixed solution with the milk and the peanut milk in the mixed solution, and the peanut seed coating extract and the dried orange peel extract are fully contacted with the fatty acid to effectively prevent the fatty acid from being oxidized and deteriorated.
(4) In the aspect of combined selection of fermentation bacteria strains, the fermentation bacteria are prepared by matching monascus, lactobacillus casei, streptococcus lactis and bulgaricus, wherein the monascus and the lactobacillus casei can secrete lipase, fatty acid in the mixed solution can be degraded into micromolecular fatty acid, the generated fatty acid is fragrant and flavor substances, and the monascus, the lactobacillus casei, the streptococcus lactis and the bulgaricus can utilize sugar in cow milk to ferment to generate lactic acid. The strain combination of the zymocyte is reasonable, and the fermented milk prepared by the matched fermentation of each strain in the zymocyte has strong fragrance and moderate sweet and sour taste.
(5) According to the invention, the number of the viable bacteria of the adopted zymophyte strains is reasonable according to the research on the dosage ratio of each strain of the zymophyte. Unreasonable number of viable bacteria of the zymocyte strains can cause insufficient enzymolysis of lipase and insufficient fragrance, and unreasonable number of viable bacteria of the zymocyte strains can also cause excessive enzymolysis of lipase, so that bad flavors such as rancidity flavor, bitter flavor, astringent flavor, soap flavor and the like can be easily formed. In the fermentation process, monascus, lactobacillus casei, streptococcus lactis and bulgaricus in the fermentation bacteria can secrete a proper lipase system, fatty acid can be effectively degraded, flavor substances can be generated at the same time, and the prepared fermented milk is not easy to layer.
(6) The peanut seed coat extract and the dried orange peel extract in the dairy product contain active substances which can block protein saccharification reaction, reduce vascular permeability, effectively prevent and treat arteriosclerosis caused by diabetes and play a better role in protecting the cardiovascular system. The dairy product of the invention adopts the matching of the peanuts, the dried orange peel and the milk, and has high nutritive value and good health care effect.
Detailed Description
The present invention will be further described with reference to examples and tests.
Example 1
A preparation method of peanut and dried orange peel fermented milk comprises the following steps:
(1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for later use, removing peanut coats from peanuts, performing subcritical extraction on the peanut coats to obtain peanut coat extracts, soaking peanut kernels obtained after peanut coats are removed for 5 hours, pulping to prepare peanut pulp, and mixing the peanut coat extracts and the peanut pulp for later use; drying pericarpium Citri Tangerinae until water content is 8%, pulverizing, sieving with 100 mesh sieve, and placing in supercritical CO2Extracting in an extraction kettle to obtain a dried orange peel extract; the extraction method of the peanut seed coat extract comprises the following steps: smashing peanut seed coats, extracting at 80 ℃ by using a mixed solution of ethanol and acetic acid with a mass ratio of 3:1 as an extractant to obtain primary extract, and placing the primary extract in a subcritical extraction kettle for extraction to obtain the peanut seed coat extract, wherein the subcritical extraction temperature is 24 ℃, the extraction pressure is 50Mpa, and CO is used for extracting2The flow rate was 14L/min and the extraction time was 30 min. Supercritical CO of the dried orange peel extract2The extraction conditions were: petroleum ether is used as entrainer, the extraction temperature is 40 ℃, the extraction pressure is 30Mpa, and CO is used2The flow rate was 28L/min and the extraction time was 20 min.
(2) Blending: mixing the milk, the peanut seed coat extract, the peanut milk and the dried orange peel extract obtained in the step (1), and adding a sweetening agent to adjust the sweetness of the mixed liquid to 60; the milk, the peanut seed coating extract, the peanut pulp and the dried orange peel extract are prepared from the following components in parts by weight: 80 parts, 1 part, 10 parts and 3 parts; the sweetener is sucrose.
(3) Homogenizing and sterilizing; homogenizing the mixed solution obtained in the step (2) by adopting ultrasonic waves for 1min, carrying out pasteurization, and cooling to room temperature; the ultrasonic frequency is 50kHz, and the power density is 0.8W/cm2。
(4) Fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the fermentation temperature is 40 ℃, and the fermentation time is 18 h; the zymophyte consists of monascus, streptococcus lactis, lactobacillus casei and lactobacillus bulgaricus with the ratio of the number of viable bacteria of strains of 1:30:1: 20. The addition amount of the zymophyte is 0.01 percent of the mass of the mixed solution.
Example 2
A preparation method of peanut and dried orange peel fermented milk comprises the following steps:
(1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for later use, removing peanut coats from peanuts, performing subcritical extraction on the peanut coats to obtain peanut coat extracts, soaking peanut kernels obtained after peanut coats are removed for 4 hours, pulping to prepare peanut pulp, and mixing the peanut coat extracts and the peanut pulp for later use; drying pericarpium Citri Tangerinae to water content of 12%, pulverizing, sieving with 100 mesh sieve, and placing in supercritical CO2Extracting in an extraction kettle to obtain a dried orange peel extract; the extraction method of the peanut skin and coat extract comprises the following steps: smashing peanut seed coats, extracting at 90 ℃ by using a mixed solution of ethanol and acetic acid with a mass ratio of 1:1 as an extractant to obtain primary extract, and placing the primary extract in a subcritical extraction kettle for extraction to obtain the peanut seed coat extract; the subcritical extraction temperature is 20 ℃, the extraction pressure is 60Mpa, and CO is added2The flow rate was 14L/min and the extraction time was 20 min. Supercritical CO of the dried orange peel extract2The extraction conditions were: petroleum ether is used as entrainer, the extraction temperature is 44 ℃, the extraction pressure is 20Mpa, and CO is used2The flow rate was 28L/min and the extraction time was 30 min.
(2) Blending: mixing the milk, the peanut seed coat extract, the peanut milk and the dried orange peel extract obtained in the step (1), and adding a sweetening agent to adjust the sweetness of the mixed liquid to 50; the milk, the peanut seed coating extract, the peanut pulp and the dried orange peel extract are prepared from the following components in parts by weight: 100 parts, 0.1 part, 20 parts and 1 part; the sweetener is sucrose, fructose and maltose.
(3) Homogenizing and sterilizing; homogenizing the mixed solution obtained in the step (2) for 2min by adopting ultrasonic waves, and then feedingPerforming pasteurization, and cooling to room temperature; the ultrasonic frequency is 40kHz, and the power density is 1W/cm2；
(4) Fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the fermentation temperature is 35 ℃, and the fermentation time is 26 h; the zymocyte consists of monascus, streptococcus lactis, lactobacillus casei and bulgaricus, wherein the number ratio of viable bacteria of the zymocyte is 1:20:3: 10. The addition amount of the zymophyte is 0.1 percent of the mass of the mixed solution.
Example 3
A preparation method of peanut and dried orange peel fermented milk comprises the following steps:
(1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for later use, removing peanut coats from peanuts, performing subcritical extraction on the peanut coats to obtain peanut coat extracts, soaking peanut kernels obtained after peanut coats are removed for 4 hours, pulping to prepare peanut pulp, and mixing the peanut coat extracts and the peanut pulp for later use; drying pericarpium Citri Tangerinae to water content of 10%, pulverizing, sieving with 100 mesh sieve, and placing in supercritical CO2Extracting in an extraction kettle to obtain a dried orange peel extract; the extraction method of the peanut seed coat extract comprises the following steps: smashing peanut seed coats, extracting at 85 ℃ by using a mixed solution of ethanol and acetic acid with a mass ratio of 2:1 as an extractant to obtain primary extract, and placing the primary extract in a subcritical extraction kettle for extraction to obtain the peanut seed coat extract; the subcritical extraction temperature is 22 ℃, the extraction pressure is 55Mpa, and CO is added2The flow rate was 14L/min and the extraction time was 25 min. Supercritical CO of the dried orange peel extract2The extraction conditions were: petroleum ether is used as entrainer, the extraction temperature is 42 ℃, the extraction pressure is 25Mpa, and CO is used2The flow rate was 28L/min and the extraction time was 25 min.
(2) Blending: mixing the milk, the peanut seed coat extract, the peanut milk and the dried orange peel extract obtained in the step (1), and adding a sweetening agent to adjust the sweetness of the mixed liquid to 55; the milk, the peanut seed coating extract, the peanut pulp and the dried orange peel extract are prepared from the following components in parts by weight: 90 parts, 0.5 part, 15 parts and 2 parts; the sweetener is sucrose and fructose.
(3) Homogenizing and sterilizing; homogenizing the mixed solution obtained in the step (2) for 2min by adopting ultrasonic waves, carrying out pasteurization, and cooling to room temperature; the ultrasonic frequency is 45kHz, and the power density is 0.9W/cm2；
(4) Fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the fermentation temperature is 38 ℃, and the fermentation time is 20 hours; the zymocyte consists of monascus, streptococcus lactis, lactobacillus casei and bulgaricus, wherein the ratio of the number of viable bacteria of the zymocyte is 1:25:2: 12. The addition amount of the zymophyte is 0.05 percent of the mass of the mixed solution.
To illustrate the technical effects of the present invention, the following control groups were set:
control group 1
The control 1 was prepared in substantially the same manner as the fermented milk of peanut tangerine peel of example 1 except that the fermentation tubes of the control 1 were composed of streptococcus lactis and bulgaricus.
Control group 2
The comparative group 2 was prepared in substantially the same manner as the fermented milk with peanut peel of example 1, except that the fermentation tubes of the comparative group 2 were composed of Monascus purpureus went, Streptococcus lactis, Lactobacillus casei and Lactobacillus bulgaricus at a constant ratio of viable count.
Control group 3
Control 3 was prepared substantially the same as the fermented milk of peanut peel and tangerine peel of example 1, except that control 3 did not contain the peanut seed coating extract.
Control group 4
Control 4 was prepared substantially the same as the fermented milk of peanut and tangerine peel of example 1, except that control 4 did not contain the tangerine peel extract.
Control group 5
The preparation method of the peanut pericarpium citri reticulatae fermented milk of the control group 5 comprises the following steps: pulping peanut to obtain slurry, grinding pericarpium Citri Tangerinae into powder, mixing with milk, adding Bacillus bulgaricus and lactobacillus, and fermenting to obtain fermented milk.
1. Sensory evaluation
Description of sensory evaluation method
The sensory evaluation method of the test adopts a grading experiment, requires a grader to evaluate the quality of a sample in a digital scale mode, can evaluate the properties of one or more indexes of one or more products, has wide application and is commonly used for evaluating new products.
Appliance:
a disposable paper tray; purified water for gargling; a pair of disposable chopsticks.
The experimental steps are as follows:
firstly, before the evaluation begins, sensory indexes and scoring methods are explained in a unified way, and specific sensory scoring standards are shown in a table 1;
and selecting 20 panelists to participate in the sensory evaluation.
Sensory Scoring Standard
TABLE 1
Figure DEST_PATH_IMAGE001
The peanut tangerine peel fermented milk prepared in the examples 1 to 3 and the control groups 1 to 5 was subjected to sensory test, and the peanut tangerine peel fermented milk was subjected to sensory bisection by using 20 scorers, and the average results of the indexes are shown in the following table 2.
TABLE 2
Test item Example 1 Example 2 Example 3 Control group 1 Control group 2 Control group 3 Control group 4 Control group 5
Color 9.0 9.2 8.6 6.5 7.7 6.2 6.6 6.1
Tissue state 29.3 29.6 29.2 14.4 15.4 12.9 18.6 8.9
Fragrance 18.3 19.1 18.7 3.4 2.4 7.7 6.9 11.6
Taste of the product 38.1 39.2 38.8 20.3 19.9 13.4 18.1 16.7
Total score 94.7 97.1 95.3 44.6 45.4 40.2 50.2 43.3
As can be seen from tables 1 and 2, the total sensory evaluation scores of the foods in examples 1, 2 and 3 are much higher than those of the controls 1 to 5, which indicates that the peanut tangerine peel fermented milk prepared by the invention is beige in color, free of whey precipitation, fine, bubble-free, non-layered, fragrant in peanut, tangerine peel and milk, moderate in sour and sweet, and fine and smooth in taste. Compared with the control group 1-2, the peanut pericarpium citri reticulatae fermented milk prepared by fermenting the streptococcus lactis and the bulgaricus or fermenting the fermented milk by the zymocyte consisting of the monascus, the streptococcus lactis, the lactobacillus casei and the bulgaricus with equal viable count ratio of strains has poor fragrance and tissue state, and the zymocyte is suitable for secreting the suitable lipase, the fragrance of the dairy product is good, and the tissue state is not easy to layer. As can be seen from comparison between example 1 and control 3, control 4 and control 5, the fermented milks prepared by control 3, control 4 and control 5 of the present invention are far superior to the products of the present invention in color, texture, flavor, taste and appearance, and it is demonstrated that the addition of the peanut seed coating extract and the dried orange peel extract of the present invention improves the taste and flavor of the fermented milks and the fermentation effect is good.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.

Claims (6)

1. The preparation method of the peanut dried orange peel fermented milk is characterized by comprising the following steps:
(1) pretreatment of raw materials: boiling fresh milk, cooling to normal temperature for later use, removing peanut coats from peanuts, performing subcritical extraction on the peanut coats to obtain peanut coat extracts, soaking peanut kernels obtained after peanut coats are removed for 4-5 hours, pulping to prepare peanut pulp, and mixing the peanut coat extracts and the peanut pulp for later use; drying pericarpium citri reticulatae until the water content is 8-12%, crushing, sieving by a 100-mesh sieve, and placing in supercritical CO2Extracting in an extraction kettle to obtain a dried orange peel extract;
(2) blending: mixing the milk obtained in the step (1), the peanut seed coating extract, the peanut milk and the dried orange peel extract, and adding a sweetening agent to adjust the sweetness of the mixed liquid to 50-60;
(3) homogenizing and sterilizing; homogenizing the mixed solution obtained in the step (2) by adopting ultrasonic waves for 1-2 min, carrying out pasteurization, and cooling to room temperature;
(4) fermentation: adding zymophyte into the mixed liquid obtained in the step (3) and fermenting to prepare the peanut dried orange peel fermented milk; the fermentation temperature is 35-40 ℃, and the fermentation time is 18-26 h; the fermentation bacteria comprise monascus, streptococcus lactis, lactobacillus casei and bulgaricus, wherein the number ratio of viable bacteria of the bacteria is 1: 20-30: 1-3: 10-20; the addition amount of the zymophyte is 0.01-0.1% of the mass of the mixed solution.
2. The method for preparing the peanut pericarpium citri reticulatae fermented milk according to claim 1, wherein the extraction method of the peanut seed coat extract comprises the following steps: smashing peanut seed coats, extracting at 80-90 ℃ by using a mixed solution of ethanol and acetic acid with a mass ratio of 1-3: 1 as an extractant to obtain primary extract, and placing the primary extract in a subcritical extraction kettle for extraction to obtain the peanut seed coat extract; the subcritical extraction temperature is 20-24 ℃, the extraction pressure is 50-60 Mpa, and CO is2The flow rate is 14L/min, and the extraction time is 20-30 min.
3. The method for preparing the peanut and tangerine peel fermented milk according to claim 1, wherein the supercritical CO of the tangerine peel extract2The extraction conditions were: petroleum ether is used as entrainer, the extraction temperature is 40-44 ℃, the extraction pressure is 20-30 Mpa, and CO is used2The flow rate is 28L/min, and the extraction time is 20-30 min.
4. The method for preparing the peanut and dried orange peel fermented milk according to claim 1, wherein the sweetener is one or more of sucrose, fructose and maltose.
5. The preparation method of the peanut and dried orange peel fermented milk according to claim 1, wherein the milk, the peanut seed coating extract, the peanut milk and the dried orange peel extract in the step (2) are prepared from the following components in parts by weight: 80-100 parts, 0.1-1 part, 10-20 parts and 1-3 parts.
6. The method for preparing the peanut and dried orange peel fermented milk according to claim 1, wherein the frequency of the ultrasonic waves is 40-50 kHz, and the power density is 0.8-1W/cm2。
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