CN110521774A - A kind of high protein degreasing plumule flavored fermented milk and preparation method thereof - Google Patents
A kind of high protein degreasing plumule flavored fermented milk and preparation method thereof Download PDFInfo
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- CN110521774A CN110521774A CN201910862799.8A CN201910862799A CN110521774A CN 110521774 A CN110521774 A CN 110521774A CN 201910862799 A CN201910862799 A CN 201910862799A CN 110521774 A CN110521774 A CN 110521774A
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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
- 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
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The present invention provides a kind of high protein degreasing plumule flavored fermented milk, by following ingredient by quality very than forming: the mixed powder 10-20% of defatted wheat germ powder and skimmed milk powder, Compound bacterium 0.1%, honey 5%, steviol glycoside 0.005-0.007%, strawberry powder 1%, blueberry powder 1%, surplus are drinking water；Wherein, defatted wheat germ powder in the mixed powder of defatted wheat germ powder and skimmed milk powder: skimmed milk powder=1:1.5-2.5.The present invention also provides the preparation method of the high protein degreasing plumule flavored fermented milk, the mixing that feeds, pasteurization, cooling connect bacterium, fermentation, after-ripening.High protein degreasing plumule flavored fermented milk provided by the invention is suitble to pay attention to all groups of full nutrition, be conducive to reaching for auxiliary balance diet, the characteristics of high protein, low energy, degreasing, low sugar is more advantageous to the meal list of abundant Overweight-obesity and chronic metabolic disease crowd or as dot between meal.
Description
Technical field
The invention belongs to field of food, are related to a kind of flavored fermented milk, and in particular to a kind of high protein degreasing plumule flavor
Acidified milk and preparation method thereof.
Background technique
China is grain-production big country, and wheat embryo is the by-product of grain-production.Wheat embryo is also known as wheat germ, is wheat
Be milled the by-product processed, protein, grease, carbohydrate and minerals containing 3 times, 7 times, 15 times, 6 times wheat flours；Also
Vitamin E, B family vitamin and unsaturated fatty acid rich in and various bioactive components are rare days
Right high quality food resource, is known as the laudatory title of Source of life.Wheat-germ oil business metaplasia is extracted from wheat embryo at present
It produces and is favored extensively.Wheat embryo cake protein matter content after degreasing is up to 30%, is the very high complete egg of nutritive value
It is white, 8 kinds of essential amino acids such as human body the first limiting amino acid lysine and arginine, glutamic acid, glycine and leucine
With 2 kinds of semi-dispensable amino acids, the 34.7% of total amino acid is accounted for, but is widely used as feed and slatterns.
Market had defatted wheat germ class product and occurred in recent years, included mainly following two major classes, first is that being with defatted wheat germ
The defatted wheat germ piece of major ingredient, defatted wheat germ flavouring etc., second is that defatted wheat germ bread using defatted wheat germ as food additives,
Cake etc., but the single characteristic of product form is not distinct does not form market scale.
The study found that the protein in wheat embryo can be decomposed into small peptide, the more conducively suction of human body after microbial fermentation
It receives.Wheat embryo can also improve after everfermentation its not storage tolerance the problem of.Jiayuan Zhang et al. also found through plant cream
Wheat germ water extract after bacillus fermentation contains certain anticancer component, and Ai Weimai company, the U.S. is ground using the extract of fermentation wheat germ
A kind of nutritional supplement for cancer patient is produced；Saccharomycetes to make fermentation defatted wheat wheat germ powder, discovery fermentation are selected through show
Wheat malt germ extract afterwards can fight the transfer activity of various malignant tumours；Shi Yanzhong will remove the wheat of flour and broken wheat bran
Plumule spray it is quick-fried after soak seasoned with orange peel fragrance juice, dry ferment ferments to obtain the wheat of protein (containing amino acid) >=1.0%
Embryo acidified milk finished product；Wang Yufei etc. is fermented wheat embryo and sesame using lactobacillus bulgaricus and streptococcus thermophilus,
Obtain the lactic fermentation vegetable protein beverage (protein >=0.8%) with sesame and the peculiar fragrance of wheat germ and flavour；Li Yongping
Lactic acid bacteria and saccharomycetes to make fermentation are carried out using wheat embryo and breadcrumbs soak, obtains appearance clear, full aroma, wind
The wheat germ bread beverage that taste is pure, mouthfeel is slightly sour, but its sugaring amount is still up to 10%.Although document report has been developed
Fermented product containing wheat embryo or its nutritional ingredient provides the direction of some wheat embryo product developments.But at present this
A little products focus mostly in fermented beverage (in spite of referred to as wheat germ acidified milk, but as previously mentioned, actually be that wheat germ impregnates
Liquid), fermenting microbe is single, and protein content is very low or nutritive value of product is indefinite.And defatted wheat germ is utilized to develop wheat germ
Acidified milk has not been reported.
Summary of the invention
To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of high protein degreasing plumule flavored fermented milks, should
Acidified milk utilizes defatted wheat germ good protein resource, the high and low rouge low energy of exploitation nutritive value, it is additive-free, convenient,
The healthy dairy products that universality is wide, wheat germ is with rich flavor, may be implemented to turn waste into wealth.
Another object of the present invention is to provide a kind of preparation methods of above-mentioned high protein degreasing plumule flavored fermented milk.
To achieve the goals above, the present invention provides a kind of high protein degreasing plumule flavored fermented milk, is pressed by following ingredient
Quality is very than composition: the mixed powder 10-20% of defatted wheat germ powder and skimmed milk powder, Compound bacterium 0.1%, honey 5%, stevia rebaudianum
Glucosides 0.005-0.007%, strawberry powder 1%, blueberry powder 1%, surplus are drinking water；Wherein, defatted wheat germ powder and skimmed milk powder
Mixed powder in defatted wheat germ powder: skimmed milk powder=1:1.5-2.5.
Wherein, the Compound bacterium is by lactobacillus plantarum, Lactobacillus casei, lactobacillus paracasei, lactobacillus bulgaricus, thermophilic
Lactobacillus lactis, streptococcus thermophilus, Lactobacillus rhamnosus, format lactobacillus, lactobacillus fermenti, B. animais, long double qi bars
Bacterium, short Bifidobacterium Bifidum (B.breve), Lactococcus lactis subsp. lactis, lactococcus lactis subsp, leuconostoc mesenteroides subsp mesenteroides, lactic acid
The mixing of the mass parts such as galactococcus biacetyl subspecies, the also maltodextrin containing gross mass 5%.
Preferably, the honey is acacia honey.
The present invention also provides a kind of preparation methods of above-mentioned high protein degreasing plumule flavored fermented milk, include the following steps:
1) charging mixes: it is proportionally added into defatted wheat germ powder, skimmed milk powder and distilled water in the straight mouth triangular flask of 500ml,
It stirs evenly；Honey, steviol glycoside, strawberry powder and blueberry powder are accurately added again, is again stirring for uniformly, and 40-42 DEG C of water-bath adds
Heat of solution 1-3 minutes, obtain mixture；
2) pasteurization: by mixture heating water bath to 85 DEG C of -90 DEG C of sterilizing 15-18min；
3) rapid cooling inoculation Compound bacterium: flowing water is rapidly cooled to room temperature, and accurately weighs inoculation compound bacteria；
4) ferment: in far infrared fast constant temperature drying box, during which 42-44 DEG C, fermentation 6-7h take out to jiggle and mix again
It is even primary.
5) after-ripening: fridge freshness retaining layer after-ripening 12-16h.
The present invention is using skimmed milk power and defatted wheat germ as raw material, through lactobacillus plantarum etc. and AB probiotics (acidophilus cream bar
Bacterium and bifidobacterium longum) it ferments and adds micro selected fruit vegetable powder and micro selected sweetener, other any food additives are not added
Add flavored fermented milk made of agent.Compared with preferably several acidified milks of public praise in the market, the plumule flavored fermented milk, protein
Content is up to 6.2g/100ml, is approximately 1.5-2 times of other acidified milks or so, and free amino acid-N content significantly increases；Energy is
238 kilojoules/100ml, fat are 0.1g/100ml, carbohydrate 7.8g/100ml, are far below other acidified milks.Diet
Fiber is 0.736g/100ml, close with taro.Sweet taste is very light in mouthfeel, tart flavour is agreeable to the taste, embryo is fragrant simple and elegant, and electronic nose measures smell
Strongest molecule is inorganic sulfur class, followed by the short-chain hydrocarbons such as methane.Therefore, the plumule flavored fermented milk be belong to it is sour-sweet can
Mouth, nutritive value height, extra low fat, low energy, low sugar healthy dairy products.
The beneficial effects of the present invention are:
The present invention provides a kind of high protein degreasing plumule flavored fermented milk and preparation method thereof, the high protein degreasing plumule wind
Principle of the taste acidified milk in line with " subtracting sugar " and " zero addition ", selected high-quality sweetener, strain combination, solid content and ratio,
It reduces the additive amount of sugar, add other any additives；The advantage of this process is that it is simple, simplified, easily-controllable, easy to operate, it is not required to
Instrument and equipment costly.Colloid mill and homogenizer are not had to as mixed, because raw materials are sufficiently fine.Meanwhile it should
High protein degreasing plumule flavored fermented milk is suitble to pay attention to all groups of full nutrition, is conducive to reaching for auxiliary balance diet,
The characteristics of its high protein, low energy, degreasing, low sugar, is more advantageous to abundant Overweight-obesity and the meal list of chronic metabolic disease crowd
Or as dot between meal.
Detailed description of the invention
Fig. 1 is the electronic nose PCA principal component analysis result of high protein degreasing plumule flavored fermented milk provided by the present invention；A:
Product of the present invention before fermentation；B: product of the present invention.
Fig. 2 is that the electronic nose of high protein degreasing plumule flavored fermented milk provided by the present invention tests sensor response map；
Wherein the curve of (a) indicates the response curve of sensor in entire test process；(b) response of sensor when 90s is indicated；
(c) radar map of sensor response when 90s is indicated.
Fig. 3 is the electronic tongues measurement result of high protein degreasing plumule flavored fermented milk provided by the present invention；A: before fermentation
Product of the present invention；B: product of the present invention.
Specific embodiment
Materials and methods:
1. defatted wheat germ powder (100 mesh pulvis) is bought from Jinan You Kang Biotechnology Co., Ltd.
2. skimmed milk powder purchase steps high dairy industry (Qingdao) Co., Ltd certainly.
3. acacia honey is bought from Guilin Zhou Shi remy hair Food Co., Ltd.
4. steviol glycoside is bought from Shandong Sheng Xiangyuan Biotechnology Co., Ltd.
5. Compound bacterium is bought from Beijing Chuan Xiu International Trading Company Ltd, wherein containing maltodextrin, lactobacillus plantarum, cheese
Lactobacillus, lactobacillus paracasei, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, Lactobacillus rhamnosus, format cream
Bacillus, lactobacillus fermenti, B. animais, long Bifidobacterium Bifidum, short Bifidobacterium Bifidum (B.breve), Lactococcus lactis subsp. lactis, lactic acid cream
Coccus subsp. cremoris, leuconostoc mesenteroides subsp mesenteroides, Lactococcus lactis biacetyl subspecies are 16 bacterium compound preparations (Yoghourt hair
Ferment powder).
6. strawberry powder is that freeze-dried strawberry powder is bought from Xinghua City Yi Sheng Biotechnology Co., Ltd.
7. blueberry powder is that freeze-drying blueberry powder is bought from Xinghua City Yi Sheng Biotechnology Co., Ltd.
Lactobacillus acidophilus and bifidobacterium longum are known as AB probiotics in the Compound bacterium that the present invention selects, both probiotics tool
There is certain acid-fast ability, gastric juice strong acid can be resisted, enteron aisle may be reached and played a role in terms of maintaining intestinal flora balance.Choosing
Selecting Compound bacterium is since the species of fermentation directly affect yoghurt-flavoured and flavor, and Yoghourt mark on the market is more at present
It is the lactobacillus bulgaricus (one kind of lactic acid bacteria) and streptococcus thermophilus on basis.It is considerable amount of small due to having in fermentation raw material
Wheat germ, taste and flavor has " rancid " sense and does not like to feel after simple bacterial strain compounding fermentation, and selects the compounding in the present invention
Bacterium combines (here in addition to lactobacillus acidophilus and bifidobacterium longum, other 14 kinds also belong to probiotics), and flavor and taste are more mellow
It is more rich, other tastes for making us not liking are reduced, at least in sensory evaluation other than unlike market Yoghourt so sweet tea, other
Index is not less than existing product, and especially wheat fragrance is very gratifying, this is the characteristic lacked in other existing products.In the present invention
It selects AB probiotics that can effectively remove " rancid " mouthfeel, cooperates other probiotics, mouthfeel and sense of taste effect are richer, very suitable
Thin product are closed, adaptive surface is wider.
Embodiment 1
Prepare high protein degreasing plumule flavored fermented milk, specific formula are as follows: defatted wheat germ powder 5%, skimmed milk powder 10% are multiple
With bacterium 0.1%, acacia honey 5%, steviol glycoside 0.005%, strawberry powder 1%, blueberry powder 1%, surplus is water.
Specific preparation step are as follows:
1) charging mixes: it is proportionally added into defatted wheat germ powder, skimmed milk powder and distilled water in the straight mouth triangular flask of 500ml,
It stirs evenly；Acacia honey, steviol glycoside, strawberry powder and blueberry powder are accurately added again, is again stirring for uniformly, and 40 DEG C of waters add
Heat of solution 1 minute.
2) pasteurization: heating water bath to 85 DEG C of sterilizing 15min.
3) rapid cooling inoculation compound bacteria: flowing water is rapidly cooled to room temperature, and accurately weighs inoculation compound bacteria.
4) ferment: in far infrared fast constant temperature drying box, 43 DEG C, fermentation 6h, during which taking-up is jiggled mixes one again
It is secondary.
5) after-ripening: after-ripening 12h in 4 DEG C of refrigerators.
The sensory evaluation of 2 acidified milk of embodiment
New product release especially food, sensory evaluation is that the first step is also a necessary step, because consumer looks first at
To and perceive be product shape, appearance, form, color, homogeneity, viscosity, foaming characteristic etc., consumer is to outside these
It is having a good impression or is liking, just having trial test and further consumption purchase.According to Chinese dairy processing industry industry standard " RHB
103-2004 cultured milk aesthetic quality's criticism detailed rules and regulations " for the evaluation criterion of coagulating type milk, high protein prepared by embodiment 1
Degreasing plumule flavored fermented milk carries out sensory evaluation: by carrying out sensory evaluation through 10 fixed people groups of screening, making even respectively, comments
Minute mark standard is referring to table 1.
1 sensory evaluation criteria of table
According to the sensory evaluation criteria of table 1, to product scores before fermentation and after fermentation, wherein being scored at 69 before fermentation
Point, product score 84 is divided after fermentation.Illustrate effectively to be promoted by the sensory evaluation of fermented product, has reached the close of listing
The standard of fermentation daily product.
The nutritional ingredient of 3 acidified milk of embodiment
Detect heat, protein, fat, the carbohydrate etc. of high protein degreasing plumule flavored fermented milk in embodiment 1
Macro-ingredient is measured using full-automatic fast-food thermal compositions detector Calory Answer.
The measurement of total dietary fiber: it is carried out referring to GB 5009.88-2014.
The measurement of ash content: it is carried out referring to GB 5009.4-2016 (the first method).
The measurement of general flavone: it is carried out referring to DB13/T 385-1998 (in terms of rutin).
Nutritional ingredient such as table 2 through examining, before and after high protein degreasing plumule flavor fermentation milk fermentation prepared by embodiment 1
It is shown.
The nutrient test result of the fermentation of table 2 front and back
From Table 2, it can be seen that the protein content of high protein degreasing plumule flavored fermented milk after fermentation is up to 6.2g/
100ml, be approximately other common acidified milks of market 1.5-2 times or so (the common cultured-milk protein content in market be 2.7-4.2g/
100ml), free amino acid-N content significantly increases；Energy is 238 kilojoules/100ml, fat 0.1g/100ml, carbohydrate
For 7.8g/100ml, it is far below other acidified milks.Dietary fiber is 0.736g/100ml, close with taro.Carbohydrate
Content be substantially reduced and (the common acidified milk carbohydrate content in market is mostly in 10g/ lower than the common acidified milk in market
100ml or more.Fat content then because use defatted wheat germ and skimmed milk powder be primary raw material as low as almost without.Wheat embryo is multiple
It is improved on the whole with bacterium acidified milk nutritional quality, while also illustrating that wheat sprout compound bacterium acidified milk has very big open
It makes an offer value.
The smell and the sense of taste of 4 acidified milk of embodiment
Scent molecule detection monitors analysis using the PEN3 electronic nose of AIRSENSE company, Germany；Gustatory analysis is using Japan
INSENT gustatory analysis system carries out, which uses the artificial fat film sensors that specificity is selected with wide area, simulation biology
The gustation mechanism of living body, by detecting electrostatic interaction or hydrophobic interaction between various taste substances and artificial adipose membrane
The variation of the membrane potential of generation realizes the evaluation to 5 kinds of basic tastes (acid, sweet tea, hardship, salty, fresh) and astringent taste, without any system
Count analysis and modeling.
It in smell analysis, is detected using electronic nose, as depicted in figs. 1 and 2, Fig. 1 is high protein provided by the present invention
Before degreasing plumule flavor fermentation milk fermentation (A) and fermentation after (B) electronic nose PCA principal component analysis as a result, Fig. 2 is institute of the present invention
The electronic nose test sensor for providing high protein degreasing plumule flavored fermented milk responds map；Wherein the curve of (a.) indicates entire
The response curve of sensor in test process, X-axis are the testing time (s), and Y-axis is response (G/G0 or G0/G)；(b.) table
The response of sensor when showing 90s, R (1)-R (10) indicate 10 sensors；(c.) thunder of sensor response when 90s is indicated
Up to figure, corresponding 10 sensor R (1)-R (10) are abbreviated as 1-10.
Can be seen that the case where sample fermentation front and back is distinguished under principal component from Fig. 1 and Fig. 2, X-axis in Fig. 1: first it is main at
Point, contribution rate 99.55% is seen in conjunction with Fig. 2, it should be the inorganic sulphide that No. 7 inductors represent；Y-axis: Second principal component, tribute
Offer rate 0.43%, it should be the nitrogen oxides that No. 2 inductors represent.Two principal components have been enough the sample before and after fermenting in gas
It is distinguished in terms of taste molecule and (is embodied in the two on the different location of reference axis, and is not crosslinked), it can be seen that, hair
Variation in terms of ferment bring smell be it is very big, since R (1), R (3), R (5) response are close in Fig. 2 (a.), cause
Lines are difficult to separate on the diagram.
Strongest wheat germ flavored fermented milk scent molecule provided by the present invention is inorganic sulfur class, followed by the short chain such as methane
Hydro carbons.
Sensory analysis is detected using electronic tongues, as a result sees Fig. 3, wherein Bitterness represents bitter taste；Astringency
Represent astringent taste；Umami represents delicate flavour；Richness represents rich；Saltiness represents saline taste；Sweetness represents sweet tea
Taste.Fig. 3 measures for (B) electronic tongues after (A) before high protein degreasing plumule flavor fermentation milk fermentation provided by the present invention and fermentation
As a result, sweet taste is very light in the acidified milk mouthfeel, tart flavour is agreeable to the taste, embryo is fragrant simple and elegant.
In summary it analyzes, which is to belong to sweet and sour taste, nutritive value height, extra low fat, low energy
The healthy dairy products of amount, low sugar are suitble to pay attention to all groups of full nutrition, are conducive to reaching for auxiliary balance diet, high egg
The characteristics of white, low energy, degreasing, low sugar, is more advantageous to meal list or the conduct of abundant Overweight-obesity and chronic metabolic disease crowd
Dot between meal.
Claims (4)
1. a kind of high protein degreasing plumule flavored fermented milk, it is characterised in that: by following ingredient by quality very than forming: de-
The mixed powder 10-20% of rouge wheat germ powder and skimmed milk powder, Compound bacterium 0.1%, honey 5%, steviol glycoside 0.005-0.007%,
Strawberry powder 1%, blueberry powder 1%, surplus are drinking water；Wherein, defatted wheat germ in the mixed powder of defatted wheat germ powder and skimmed milk powder
Powder: skimmed milk powder=1:1.5-2.5.
2. high protein degreasing plumule flavored fermented milk as described in claim 1, which is characterized in that the Compound bacterium is by plant cream
Bacillus, Lactobacillus casei, lactobacillus paracasei, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, rhamnose cream bar
Bacterium, format lactobacillus, lactobacillus fermenti, B. animais, long Bifidobacterium Bifidum, short Bifidobacterium Bifidum (B.breve), Lactococcus lactis are sub-
The mixing of the mass parts such as kind, lactococcus lactis subsp, leuconostoc mesenteroides subsp mesenteroides, Lactococcus lactis biacetyl subspecies,
The wherein maltodextrin also containing gross mass 5%.
3. high protein degreasing plumule flavored fermented milk as described in claim 1, which is characterized in that the honey is acacia bee
Honey.
4. a kind of preparation method of high protein degreasing plumule flavored fermented milk as described in any one of claims 1 to 3, feature
It is, includes the following steps:
1) charging mixes: being proportionally added into defatted wheat germ powder, skimmed milk powder and drinking water in the straight mouth triangular flask of 500ml, stirs
Uniformly；Honey, steviol glycoside, strawberry powder and blueberry powder are accurately added again, is again stirring for uniformly, and 40-42 DEG C of heating water bath is molten
Solution 1-3 minutes, obtains mixture；
2) pasteurization: by mixture heating water bath to 85 DEG C of -90 DEG C of sterilizing 15-18min；
3) rapid cooling inoculation Compound bacterium: the mixture flowing water after pasteurization is rapidly cooled to room temperature, is accurately weighed compound
Bacterium is inoculated into mixture after cooling；
4) ferment: 42-44 DEG C in far infrared fast constant temperature drying box, ferment 6-7h, and during which taking-up is jiggled mixes one again
It is secondary.
5) after-ripening: fridge freshness retaining layer after-ripening 12-16h.
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| CN115777857A (en) * | 2022-11-15 | 2023-03-14 | 厦门惠尔康食品有限公司 | Secondary low-temperature fermentation liquid bread nutritional beverage capable of replacing bread and preparation method |
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