CN111109364A - Preparation method of novel oyster goat yogurt - Google Patents
Preparation method of novel oyster goat yogurt Download PDFInfo
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- CN111109364A CN111109364A CN202010005561.6A CN202010005561A CN111109364A CN 111109364 A CN111109364 A CN 111109364A CN 202010005561 A CN202010005561 A CN 202010005561A CN 111109364 A CN111109364 A CN 111109364A
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Classifications
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- A23V2400/123—Bulgaricus
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- 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
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Abstract
The invention belongs to the technical field of nutritional products, and discloses a preparation method of novel oyster goat yogurt. The preparation method of the novel oyster goat yogurt comprises the following steps: (1) sterilizing goat milk; (2) sterilizing the container; (3) mixing and stirring: adding 5-10% of oyster total nutrient powder into sterilized goat milk in an aseptic ultra-clean bench according to the mass volume ratio, and fully stirring to dissolve uniformly to obtain a mixed solution; (4) adding 3-6% of lactose or sucrose according to the mass volume ratio to provide lactobacillus fermentation; (5) adding the strain into the mixed solution after the sugar is added according to the proportion of lactobacillus bulgaricus, streptococcus thermophilus and Ab-1-2: 0.9-1.1:0.9-1.1, and uniformly mixing; (6) sealing and covering, and putting into a constant temperature incubator; (7) fermenting the oyster sour goat milk. The oyster full nutrition powder used by the preparation method can basically realize the full utilization of oyster enzymolysis liquid, and the prepared oyster goat yogurt has fragrant and pleasant taste, high nutritional value and rich functionality.
Description
Technical Field
The invention relates to the technical field of nutritional products, in particular to a preparation method of novel oyster goat yogurt.
Background
The yield of oysters in China is increased year by year, and products (such as oyster sauce, oyster cans and the like) processed based on the traditional industry (such as drying, salting and the like) cannot meet the development requirements of the oyster industry. The oyster has the functional characteristics of resisting fatigue, protecting heart and cerebral vessels, resisting tumors, enhancing immunity, eliminating free radicals and the like, and the marine health food taking the oyster as the raw material has good development prospect.
Goat milk is a unique dairy resource, has low casein content, high milk protein content, easy digestion and absorption, higher nutritional value than cow milk, better protein and fat properties than cow milk, higher vitamin and mineral content than cow milk on the whole, and closer to human milk than cow milk. At present, 300 more than ten thousand dairy goats and 100 more than ten thousand tons of annual goat milk are owned in China, and the method is mainly used for producing milk powder and cold drinks. The method has great significance for developing goat milk products, fully utilizing goat milk resources and promoting the development of the goat milk industry.
In the research of the nutrition product combining the oyster and the milk product, luoshao wei prepares oyster liquid by a hot water extraction method, then is mixed with milk, is fermented into yoghourt by lactic acid bacteria, and is prepared into oyster yoghurt powder by spray drying. The result shows that the soluble protein of the extracting solution obtained by mixing the oyster and the water according to the ratio of 1:1 and keeping the temperature at 90 ℃ for 150min reaches 5.36 mg/mL. Mixing the oyster extract and pure milk at a ratio of 7:3, respectively adding 0.15g/100g sucrose fatty acid ester, 6g/100g sucrose and 1.5g/100g prebiotics, inoculating lactobacillus yogurt with volume fraction of 4%, and fermenting at 42 deg.C for 5h to obtain uniform oyster yogurt. Adding 10% maltodextrin as drying carrier, and spraying to obtain yogurt powder. The yield is 50.96%, the water content is 3.9%, and the number of lactobacillus reaches 1.6 × 105CFU/g, solubility 87.81%. The oyster yoghurt powder can be dissolved and fermented to obtain oyster yoghurt with good tissue state, however, the oyster liquid is prepared by hot water extraction method, actually the extractionThe water soluble protein in the fresh oyster is fermented, the protein content in the fresh oyster is about 10%, wherein the water soluble protein content in the oyster is 37.79%, the salt soluble protein content is 31.10%, and the insoluble protein content is 26.44%.
Xiqingling et al utilize Alcalase alkaline protease to hydrolyze oysters to prepare oyster hydrolyzed protein, adjust pH to achieve alkaline protease enzymolysis conditions, then inactivate enzyme, centrifugally separate supernatant, concentrate to obtain oyster hydrolyzed protein, and then use activated carbon and Maillard reaction to deodorize oyster protein enzymatic hydrolysate, wherein the oyster protein hydrolysis degree is 40.38%. Patent CN105581282A discloses a method for preparing deodorized oyster enzymolysis juice, which comprises adding yeast powder for enzymolysis at the later stage of oyster enzymolysis, deactivating enzyme, filtering, sterilizing, packaging in bags or spray drying or vacuum freeze drying the enzymolysis liquid to obtain powder, and packaging. However, protease has a certain enzyme cutting site, and cannot completely degrade a substrate, while most of the existing researches mainly use single protease for enzymolysis of proteolysis, and the use of multiple enzymes for compound enzymolysis may cause interaction among several enzymes, thereby affecting the effect of degradation. The oyster is not fully utilized due to incomplete enzymolysis. In addition, bitter taste generated in the enzymolysis process and fishy smell of the oysters are difficult to remove, development of oyster enzymolysis products is affected, the existing fishy smell removing and debittering method mainly adsorbs and covers, and the problem of fishy smell removing and debittering cannot be solved practically. In addition, the prior art does not consider the yield of subsequent spray drying or vacuum freeze drying, whether the characteristic flavor of the oyster can be kept after fishy smell and bitter taste removal of the finished product and the redissolution in practical application. In fact, the size of the polypeptide after enzymolysis and the actual particle size after spray drying and redissolving influence the absorption of human body and further product development and utilization.
Disclosure of Invention
The invention aims to overcome the defects of the background technology and provide a novel preparation method of oyster goat yogurt, the oyster full nutrition powder used by the preparation method can basically realize the full utilization of oyster enzymolysis liquid, effectively improves the problem of fishy smell and bitter taste of the oyster enzymolysis liquid, maintains the special flavor of oysters, has novel strains and better fermentation effect, and the prepared oyster goat yogurt is fragrant and pleasant in taste, combines with land and sea, is unique in taste, and has high nutritional value and rich functionality.
In order to achieve the aim of the invention, the preparation method of the novel oyster goat yogurt comprises the following steps:
(1) sterilizing goat milk;
(2) sterilizing the container;
(3) mixing and stirring: adding 5-10% of oyster total nutrient powder into the sterilized goat milk in an aseptic ultra-clean bench according to the mass volume ratio, and fully stirring to dissolve the oyster total nutrient powder into uniform mixed liquid;
(4) adding sugar: adding 3-6% of lactose or sucrose in a sterile super clean bench according to the mass volume ratio into the mixed solution obtained in the step (3) for lactobacillus fermentation;
(5) adding strains: adding the strains into the mixed solution after sugar addition in an aseptic super clean bench according to the proportion of lactobacillus bulgaricus, streptococcus thermophilus and Ab-1: 1.2: 0.9-1.1, and uniformly mixing, wherein the total inoculation amount is 6-8% of the volume of the mixed solution obtained in the step (3);
(6) sealing and capping: sealing the mixed liquid added with the strain with a cover, and putting the mixed liquid into a constant-temperature incubator;
(7) fermentation: fermenting in a constant temperature incubator at 40-45 deg.C for 8-12 h.
And (4) storing the fermented oyster goat yogurt in a refrigerator at 4 ℃. And (3) performing aseptic filling on the goat yogurt with oyster prepared by fermenting the goat milk and the whole oyster nutrition powder which are uniformly mixed to obtain the goat yogurt with oyster finished product, and blending the goat yogurt with other food ingredients such as cucumber juice and green tea juice with the same freshness according to the taste to obtain the goat yogurt with oyster with different tastes.
Further, the goat milk sterilization is to heat the goat milk to 90-100 ℃ and keep the temperature for 20-30 min.
Further, the vessel sterilization is to sterilize the fermentation vessel by using an autoclave at a temperature of 121 ℃ and a pressure of 0.12 MPa.
Further, the preparation method of the oyster total nutrient powder comprises the following steps:
(1) desalting the oysters: soaking the shelled oysters serving as raw materials in ice water for desalting;
(2) homogenizing oyster and adding water for homogenization: homogenizing desalted oyster meat, and adding homogenized oyster and distilled water into a homogenizing and dispersing machine for homogenizing and dispersing;
(3) enzymolysis: carrying out enzymolysis on the mixture subjected to the homogeneous dispersion in the step (2) by using protease, wherein the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 4-5h, wherein the adding amount of the protease is 0.17-0.33% of the mass of the mixture subjected to the homogeneous dispersion in the step (2);
(4) enzyme deactivation: boiling in water bath to inactivate enzyme;
(5) and (3) cooling: cooling in water bath at normal temperature;
(6) embedding, namely stirring and embedding for 1-3h by using one or more of Arabic gum, β -cyclodextrin, modified soybean lecithin and antioxidant as embedding agents, and hydrolyzing at 3-5 ℃ overnight;
(7) spray drying: and (4) screening the oyster by a 80-mesh screen, and carrying out spray drying to obtain the whole oyster nutrition powder.
Further, the step (1) of soaking and desalting is to soak and desalt for 3-5 times in ice water at the temperature of 3-6 ℃, the soaking time is 25min-35min, and the volume of the ice water used in each time is 3-5 times of the weight of the oysters.
Further, in the step (2), the homogenizing rotation speed is 4300rpm to 4700rpm, the homogenizing time is 13min to 17min, the rotation speed of the homogenizing dispersion machine is 4800rpm to 5200rpm, the homogenizing time is 6min to 10min, and the mixing ratio is 1: 1.5-2.5 adding homogenized Concha Ostreae and distilled water.
Further, the protease used in the step (3) is a neutral protease FDG-2230. For example, the neutral protease FDG-2230 for food of Xiasan group has enzyme activity of 100000U/g.
Further, the embedding agent in the step (6) is gum arabic, β -cyclodextrin, modified soybean lecithin and antioxidant, and the content of the embedding agent accounts for 15-19%, 11-15%, 1.6-2.0% and 0.04-0.08% of the mass ratio of the homogenized oyster in the step (2), respectively, or the embedding agent is gum arabic, modified soybean lecithin and antioxidant, and the content of the embedding agent accounts for 27-33%, 1.6-2.0% and 0.04-0.08% of the mass ratio of the homogenized oyster in the step (2), respectively, or the embedding agent is β -cyclodextrin, modified soybean lecithin and antioxidant, and the content of the embedding agent accounts for 27-33%, 1.6-2.0% and 0.04-0.08% of the mass ratio of the homogenized oyster in the step (2), respectively.
Further, the antioxidant in step (6) is composed of tea polyphenols, sage extract, tocopherol and gallic acid; preferably, the antioxidant comprises tea polyphenol, sage extract, tocopherol and gallic acid in a mass ratio of 3:1:1: 1.
Further, the inlet temperature of the spray drying in the step (7) is set to be 170-190 ℃, the flow rate is 9-11 rpm, and the outlet temperature is 70-75 ℃.
In the present invention, the Ab-1 strain is a conventional strain, and is described in detail in the Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system in the bioprosthesis of replicated strains, published by Lexipeng et al in Food research International.
Compared with the prior art, the invention has the following advantages:
(1) the embedding wall material β -cyclodextrin of the oyster total nutrient powder well removes fishy smell and bitter taste of oyster enzymolysis liquid, has better fishy smell and bitter taste removing effect, simultaneously keeps the characteristic delicate fragrance flavor of oysters, is convenient to store and utilize, can further improve the flavor of goat milk in the goat yogurt, and simultaneously plays a role in emulsification, so that the yogurt is more stable;
(2) the oyster total nutrient powder is high in yield, good in embedding rate and solubility and beneficial to development of other oyster powder base materials, and the embedding wall materials are arabinose and β -cyclodextrin which are sugars, so that a nutrient source is provided for fermentation of yoghourt, the flavor is fragrant and pleasant, and the mouthfeel is silk;
(3) the whole nutrition of the oyster is combined with the goat milk, the advantages of the oyster and the goat milk are integrated, several basic nutritional ingredients are higher than those of the yoghourt produced by pure milk, the yoghourt contains abundant taurine, is beneficial to the intelligence development of children, and has the effects of resisting oxidation, enhancing immunity, protecting heart and cerebral vessels and the like;
(4) the goat milk is used to reduce the sensitization problem of milk products, the S1-casein in the milk is the main protein allergen of human body, the content of the a-S1 casein in the milk is up to 33 percent, and the goat milk only accounts for 1 to 3 percent;
(5) the oyster full nutrition powder consists of oyster enzymolysis liquid of micromolecular peptide and plant sugar embedding agent, and is further decomposed into smaller molecules through fermentation, so that the goat milk is low in casein content, high in lactoprotein content and easy to digest and absorb;
(6) the method provides a new idea for solving the problems that the oyster yield is difficult to develop and utilize and is mostly in the dilemma of traditional processing, provides a new direction for the current situation that the goat milk yield is high but the acceptability is low and the application in the yoghourt aspect is less, has simple fermentation and preparation process, reduces the cost of operation and personnel, and can conveniently realize the amplification production in the process.
Drawings
FIG. 1 shows the results of comparative experiments on the solubility of different embedding agents;
FIG. 2 shows the results of comparative experiments on the embedding rate of different embedding agents;
FIG. 3 shows the results of particle size comparison experiments of total nutrient powders obtained after embedding with different embedding agents;
FIG. 4 shows the results of a PDI comparison experiment of total nutrient powders obtained after embedding with different embedding agents;
FIG. 5 is a comparison of the stability of the total nutrient powder obtained after embedding with different embedding agents, wherein the more negative values indicate more stability;
FIG. 6 is an electronic nose flavor analysis radar chart of the total nutrient powder obtained in examples 1-3;
FIG. 7 is an SEM scanning electron micrograph of the total nutrient powder obtained in example 3;
FIG. 8 is a graph of the texture characteristics of the oyster goat yogurt obtained in example 5;
FIG. 9 is a freeze-dried view of the oyster enzymolysis liquid obtained in example 3;
figure 10 is a freeze-dried picture of the oyster goat yogurt obtained in example 6.
Wherein unembedded means not embedded, CHG and cow gel means bovine hide gelatin, WPC and wyyprotein means whey protein, ADR and acacia gum texture means gum arabic, MD and maltodextrin means maltodextrin, β -CD and β -cyclodextrin means β -cyclodextrin.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention. It is to be understood that the following description is only illustrative of the present invention and is not to be construed as limiting the present invention.
The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted to include the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.
The indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.
The technical features of the embodiments of the present invention may be combined with each other as long as they do not conflict with each other.
Example 1
The fishy smell and bitter removed oyster total nutrient powder is prepared by the following method:
(1) desalting the oysters: soaking 500g of shelled oyster serving as a raw material at 4 ℃ for 30min under the condition of 2L of ice water soaking for desalting, draining off water, adding 2L of ice water, repeatedly soaking for 30min, and repeating for 4 times;
(2) homogenizing oyster and adding water for homogenization: homogenizing desalted oyster meat at 4500rpm for 15min, adding oyster homogenate and distilled water at a ratio of material to liquid of 1:2, and homogenizing with a homogenizing disperser at 5000rpm for 8 min;
(3) enzymolysis: the pH value of the mixed solution after the homogenization and the dispersion in the step (2) is 6.31, 0.3% protease is added for enzymolysis, the enzymolysis temperature is 50 ℃, the enzymolysis time is 5 hours in a constant temperature shaking table, and the used protease is neutral protease FDG-2230;
(4) enzyme deactivation: boiling in water bath at 100 deg.C for 10min to inactivate enzyme;
(5) and (3) cooling: cooling in water bath at normal temperature;
(6) embedding: stirring and embedding for 2h by using an embedding agent, and hydrating overnight at 4 ℃; the embedding agent is gum arabic, modified soybean lecithin and antioxidant, the content of the embedding agent accounts for 30%, 1.8% and 0.06% of the mass ratio of the homogenized oyster in the step (2), and the antioxidant comprises tea polyphenol, sage extract, tocopherol and gallic acid in the mass ratio of 3:1:1: 1;
(7) spray drying: and (4) screening the oyster by a 80-mesh screen, and carrying out spray drying to obtain the whole oyster nutrition powder. The inlet temperature for spray drying was set at 180 ℃, the flow rate was 9rpm, and the outlet temperature was 75 ℃. And packaging the oyster total nutrient powder obtained by spray drying by using a food-grade PE/PA vacuum packaging bag and a sealing packaging machine to ensure that the environment is dry, wherein the sealing temperature is set to be 180 ℃.
The obtained spray-dried full-nutrition powder is 214g, particle size is below 1000nm, PDI is less than 0.3, and aqueous solution is stable.
Example 2
The fishy smell and bitter removed oyster total nutrient powder is prepared by the following method:
(1) desalting the oysters: soaking 500g of shelled oyster serving as a raw material at 4 ℃ for 30min under the condition of 2L of ice water soaking for desalting, draining off water, adding 2L of ice water, repeatedly soaking for 30min, and repeating for 4 times;
(2) homogenizing oyster and adding water for homogenization: homogenizing desalted oyster meat, wherein the rotation speed of the homogenate is 4500rpm, the homogenate is 15min, and the material-liquid ratio is 1:2, adding the oyster homogenate and the distilled water, and homogenizing and dispersing by using a homogenizing and dispersing machine, wherein the rotating speed of the homogenizing and dispersing machine is 5000rpm, and the homogenizing time is 8 min;
(3) enzymolysis: the pH value of the mixed solution after the homogenization and dispersion in the step (2) is 6.42, 0.3% protease is added for enzymolysis, the enzyme activity is 100000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 5 hours in a constant temperature shaking table, and the used protease is neutral protease FDG-2230;
(4) enzyme deactivation: boiling in water bath at 100 deg.C for 10min to inactivate enzyme;
(5) and (3) cooling: cooling in water bath at normal temperature;
(6) embedding, namely stirring and embedding for 2h by using an embedding agent, and hydrating overnight at 4 ℃, wherein the embedding agent comprises β -cyclodextrin, modified soybean lecithin and an antioxidant, the content of the embedding agent accounts for 30%, 1.8% and 0.06% of the mass ratio of the homogenized oyster in the step (2), and the antioxidant comprises tea polyphenol, a sage extract, tocopherol and gallic acid in a mass ratio of 3:1:1: 1;
(7) spray drying: and (4) screening the oyster by a 80-mesh screen, and carrying out spray drying to obtain the whole oyster nutrition powder. The inlet temperature for spray drying was set at 180 ℃, the flow rate was 9rpm, and the outlet temperature was 75 ℃. And packaging the oyster total nutrient powder obtained by spray drying by using a food-grade PE/PA vacuum packaging bag and a sealing packaging machine to ensure that the environment is dry, wherein the sealing temperature is set to be 180 ℃.
The obtained spray-dried full-nutrition powder has a particle size of below 1000nm, PDI of less than 0.3, and stable aqueous solution.
Example 3
The fishy smell and bitter removed oyster total nutrient powder is prepared by the following method:
(1) desalting the oysters: soaking 500g of shelled oyster serving as a raw material at 4 ℃ for 30min under the condition of 2L of ice water soaking for desalting, draining off water, adding 2L of ice water, repeatedly soaking for 30min, and repeating for 4 times;
(2) homogenizing oyster and adding water for homogenization: homogenizing desalted oyster meat, wherein the rotation speed of the homogenate is 4500rpm, the homogenate is 15min, and the material-liquid ratio is 1:2, adding the oyster homogenate and the distilled water, and homogenizing and dispersing by using a homogenizing and dispersing machine, wherein the rotating speed of the homogenizing and dispersing machine is 5000rpm, and the homogenizing time is 8 min;
(3) enzymolysis: the pH value of the mixed solution after the homogenization and dispersion in the step (2) is 6.37, 0.18% of compound protease is added for enzymolysis, the enzyme activity is 50000U/g, the enzymolysis temperature is 50 ℃, the enzymolysis time is 5 hours in a constant temperature shaking table, and the used protease is neutral protease FDG-2230;
(4) enzyme deactivation: boiling in water bath at 100 deg.C for 10min to inactivate enzyme;
(5) and (3) cooling: cooling in water bath at normal temperature;
(6) embedding, namely stirring and embedding for 2h by using an embedding agent, and hydrating at 4 ℃ for overnight, wherein the embedding agent comprises gum arabic, β -cyclodextrin, modified soybean lecithin and an antioxidant, the content of the embedding agent accounts for 17%, 13%, 1.8% and 0.06% of the mass ratio of the homogenized oyster in the step (2), and the antioxidant comprises tea polyphenol, a sage extract, tocopherol and gallic acid in a mass ratio of 3:1:1: 1;
(7) spray drying: sieving with 80 mesh sieve, and spray drying to obtain Concha Ostreae nutritional powder; setting the inlet temperature of spray drying at 180 ℃, the flow rate at 9rpm and the outlet temperature at 75 ℃; and packaging the oyster total nutrient powder obtained by spray drying by using a food-grade PE/PA vacuum packaging bag and a sealing packaging machine to ensure that the environment is dry, wherein the sealing temperature is set to be 180 ℃.
The obtained spray-dried full-nutrition powder is 226g, has particle size below 1000nm, PDI less than 0.3, and stable aqueous solution.
More than 50% of the obtained oyster enzymolysis liquid is micromolecule polypeptide with the molecular weight of less than 5kDa, which is specifically shown as follows:
| oyster enzymolysis liquid | |
| 0-500Da | 21.45％ |
| 500-1kDa | 76.64％ |
| 1-2kDa | 1.58％ |
| 2-5kDa | 0.21％ |
| >5kDa | 0.12％ |
The above examples illustrate that the preparation method of the fishy smell and bitter removed oyster total nutrient powder can realize the total utilization of oysters, the embedding wall materials are used according to the proportion to obtain a product with an embedding rate of 64.73% and a yield of 77.5%, the particle size of the aqueous solution is less than 1000nm, the PDI is less than 0.3, and the oyster total nutrient powder is small, uniform and stable compared with other traditional embedding methods, and maintains the flavor of the oysters.
Example 4
The oyster goat yogurt is prepared by the following method:
(1) sterilizing goat milk, heating 200mL goat milk to 100 deg.C, and maintaining for 30 min;
(2) and (3) sterilizing the container: sterilizing the fermentation container by using an autoclave at the temperature of 121 ℃ and under the pressure of 0.12 MPa;
(3) mixing and stirring: adding the oyster total nutrient powder obtained in the example 3 into an aseptic super-clean bench, adding 8% of the oyster total nutrient powder into the goat milk according to the mass-volume ratio, and fully stirring to uniformly dissolve the oyster total nutrient powder;
(4) adding sugar: adding 5% of sucrose into the mixed solution of the oyster total nutrient powder and the goat milk according to the mass volume ratio in an aseptic super-clean bench for fermentation of lactic acid bacteria;
(5) adding strains: in an aseptic super clean bench, according to the ratio of lactobacillus bulgaricus to streptococcus thermophilus Ab-1 to 2:1:1, the total inoculation amount is 7 percent of the volume of the mixed liquid of the oyster total nutrient powder and the goat milk, namely liquid bacteria with the total volume of 14 mL; the vitality of the bacteria is respectively Ab-1 content: 3.1X 109cfu/mL, Streptococcus thermophilus content: 2.52X 108cfu/mL, Lactobacillus bulgaricus content 1.96X 108cfu/mL, inoculating into the mixed solution of goat milk and the whole oyster nutrition powder, and uniformly mixing;
(6) sealing and capping: sealing the mixed liquid added with the strain with a cover, and putting the mixed liquid into a constant-temperature incubator;
(7) fermentation: fermenting in a constant temperature incubator at 42 ℃ for 8 h;
(8) and (4) preservation: and (4) storing the fermented oyster goat yogurt in a refrigerator at 4 ℃.
The obtained oyster goat yogurt has rich nutrition value and uniform texture, and the contents of partial nutrients are as follows:
| item | Each 100g |
| Energy of | 375KJ |
| Protein | 3.86g |
| Fat | 3.2g |
| Carbohydrate compound | 15.0g |
| Zinc | 22.5mg |
| Sodium salt | 60mg |
| Calcium carbonate | 92mg |
| Taurine | 50.6mg |
Example 5
The oyster goat yogurt is prepared by the following method:
(1) sterilizing goat milk, heating 200mL goat milk to 100 deg.C, and maintaining for 30 min;
(2) and (3) sterilizing the container: sterilizing the fermentation container by using an autoclave at the temperature of 121 ℃ and the pressure of 0.12 MPa;
(3) mixing and stirring: adding the oyster total nutrient powder obtained in the example 3 into an aseptic super-clean bench, adding 5% of the oyster total nutrient powder into the goat milk according to the mass-volume ratio, and fully stirring to uniformly dissolve the oyster total nutrient powder;
(4) adding sugar: adding 5% of sucrose in a mixed solution of the oyster total nutrient powder and the goat milk according to the mass volume ratio in an aseptic super clean bench to provide lactobacillus fermentation;
(5) adding strains: in an aseptic ultra-clean bench, according to the ratio that Lactobacillus bulgaricus, Streptococcus thermophilus and Ab-1 are 1:1:1, the total inoculation amount is 7 percent of the volume of the mixed liquid of the oyster total nutrient powder and the goat milk, namely the total volume is 14mL of liquid bacteria, and the activities of the bacteria are respectively Ab-1 content: 2.3X 109cfu/mL, Streptococcus thermophilus content: 2.87X 108cfu/mL, Lactobacillus bulgaricus lactic acid bacteria content: 2.02X 108cfu/mL, inoculating into the mixed solution of goat milk and the whole oyster nutrition powder, and uniformly mixing;
(6) sealing and capping: sealing the mixed liquid added with the strain with a cover, and putting the mixed liquid into a constant-temperature incubator;
(7) fermentation: fermenting in a constant temperature incubator at 40 ℃ for 10 h.
(8) And (4) preservation: and (4) storing the fermented oyster goat yogurt in a refrigerator at 4 ℃.
The obtained oyster yoghourt has good texture characteristics and flavor, and the nutrient components are basically consistent with those of the oyster goat yogurt obtained in example 4 (figure 8 is a single-compression texture map of the prepared oyster goat yogurt).
Example 6
The oyster goat yogurt is prepared by the following method:
(1) sterilizing goat milk, heating 200mL goat milk to 100 deg.C, and maintaining for 30 min;
(2) and (3) sterilizing the container: sterilizing the fermentation container by using an autoclave at the temperature of 121 ℃ and the pressure of 0.12 MPa;
(3) mixing and stirring: adding the oyster total nutrient powder obtained in the example 3 into an aseptic super-clean bench, adding 10% of the oyster total nutrient powder into the goat milk according to the mass-volume ratio, and fully stirring to uniformly dissolve the oyster total nutrient powder;
(4) adding sugar: adding 5% of sucrose into the mixed solution of the oyster total nutrient powder and the goat milk according to the mass volume ratio in an aseptic super-clean bench for fermentation of lactic acid bacteria;
(5) adding strains: in an aseptic ultra-clean bench, according to the ratio that Lactobacillus bulgaricus, Streptococcus thermophilus, Ab-1, is 2:1:1, the total inoculation amount is 7 percent of the volume of the mixed liquid of the oyster total nutrient powder and the goat milk, namely the total volume is 14mL of liquid bacteria, and the activities of the bacteria are respectively Ab-1 content: 3.04X 109cfu/mL, Streptococcus thermophilus content: 2.09X 108cfu/mL, Lactobacillus bulgaricus lactic acid bacteria content: 1.87X 108cfu/mL, inoculating into the mixed solution of goat milk and the whole oyster nutrition powder, and uniformly mixing;
(6) sealing and capping: sealing the mixed liquid added with the strain with a cover, and putting the mixed liquid into a constant-temperature incubator;
(7) fermentation: fermenting in a constant temperature incubator at 40 ℃ for 10 h.
(8) And (4) preservation: and (4) storing the fermented oyster goat yogurt in a refrigerator at 4 ℃.
The obtained oyster yoghurt contains rich nutrient components (basically consistent with the oyster yoghurt in example 4 and example 5), has better flavor and better functionality, and obtains more finely dispersed particles compared with oyster enzymolysis liquid through electron microscope observation (figure 9 is the oyster enzymolysis liquid freeze-dried powder overall view, and figure 10 is the oyster yoghurt freeze-dried powder overall view).
It will be understood by those skilled in the art that the foregoing is only exemplary of the present invention, and is not intended to limit the invention, which is intended to cover any variations, equivalents, or improvements therein, which fall within the spirit and scope of the invention.
Claims (10)
1. The preparation method of the novel oyster goat yogurt is characterized by comprising the following steps:
(1) sterilizing goat milk;
(2) sterilizing the container;
(3) mixing and stirring: adding 5-10% of oyster total nutrient powder into the sterilized goat milk in an aseptic ultra-clean bench according to the mass volume ratio, and fully stirring to dissolve uniformly to obtain a mixed solution;
(4) adding sugar: adding 3-6% of lactose or sucrose in a sterile super clean bench according to the mass volume ratio into the mixed solution obtained in the step (3) for lactobacillus fermentation;
(5) adding strains: adding the strain into the mixed solution after sugar addition in an aseptic super clean bench according to the proportion of lactobacillus bulgaricus, streptococcus thermophilus and Ab-1: 1.2: 0.9-1.1, and uniformly mixing, wherein the total inoculation amount is 6-8% of the volume of the mixed solution obtained in the step (3);
(6) sealing and capping: sealing the mixed liquid added with the strain with a cover, and putting the mixed liquid into a constant-temperature incubator;
(7) fermentation: fermenting in a constant temperature incubator at 40-45 deg.C for 8-12 h.
2. The method for preparing the novel oyster goat yogurt according to claim 1, wherein the goat milk sterilization is carried out by heating goat milk to 90-100 ℃ and maintaining the temperature for 20-30 min.
3. The method for preparing the novel oyster goat yogurt according to claim 1, wherein the vessel sterilization is performed by sterilizing a fermentation vessel at a temperature of 121 ℃ and a pressure of 0.12MPa using an autoclave.
4. The method for preparing the novel oyster goat yogurt according to claim 1, wherein the method for preparing the oyster total nutrient powder comprises the following steps:
(1) desalting the oysters: soaking the shelled oysters serving as raw materials in ice water for desalting;
(2) homogenizing oyster and adding water for homogenization: homogenizing desalted oyster meat, and adding homogenized oyster and distilled water into a homogenizing and dispersing machine for homogenizing and dispersing;
(3) enzymolysis: carrying out enzymolysis on the mixture subjected to the homogeneous dispersion in the step (2) by using protease, wherein the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 4-5h, wherein the adding amount of the protease is 0.17-0.33% of the mass of the mixture subjected to the homogeneous dispersion in the step (2);
(4) enzyme deactivation: boiling in water bath to inactivate enzyme;
(5) and (3) cooling: cooling in water bath at normal temperature;
(6) embedding, namely stirring and embedding for 1-3h by using one or more of Arabic gum, β -cyclodextrin, modified soybean lecithin and antioxidant as embedding agents, and hydrolyzing at 3-5 ℃ overnight;
(7) spray drying: and (4) screening the oyster by a 80-mesh screen, and carrying out spray drying to obtain the whole oyster nutrition powder.
5. The method for preparing the novel oyster goat yogurt according to claim 4, wherein the soaking and desalting in the step (1) are carried out 3-5 times in ice water at 3-6 ℃, the soaking time is 25-35 min, and the volume of the ice water used in each time is 3-5 times of the weight of the oysters.
6. The method for preparing the novel oyster goat yogurt according to claim 4, wherein in the step (2), the homogenizing rotation speed is 4300rpm to 4700rpm, the homogenizing time is 13min to 17min, the rotation speed of the homogenizing dispersion machine is 4800rpm to 5200rpm, the homogenizing time is 6min to 10min, and the ratio of the materials to the liquids is 1: 1.5-2.5 adding homogenized Concha Ostreae and distilled water.
7. The method for preparing the novel oyster goat yogurt according to claim 4, wherein the protease used in the step (3) is a neutral protease FDG-2230.
8. The method for preparing the novel oyster sour goat milk according to claim 4, wherein the embedding medium in step (6) is gum arabic, β -cyclodextrin, modified soybean lecithin antioxidant, and the content thereof is 15-19%, 11-15%, 1.6-2.0%, 0.04-0.08% by mass of the homogenized oyster in step (2), respectively, or the embedding medium is gum arabic, modified soybean lecithin and antioxidant, and the content thereof is 27-33%, 1.6-2.0%, 0.04-0.08% by mass of the homogenized oyster in step (2), respectively, or the embedding medium is β -cyclodextrin, modified soybean lecithin and antioxidant, and the content thereof is 27-33%, 1.6-2.0%, 0.04-0.08% by mass of the homogenized oyster in step (2).
9. The method for preparing novel oyster sour goat milk according to claim 8, wherein the antioxidant ingredient in step (6) is tea polyphenol, sage extract, tocopherol and gallic acid; preferably, the antioxidant comprises tea polyphenol, sage extract, tocopherol and gallic acid in a mass ratio of 3:1:1: 1.
10. The method for preparing the novel oyster goat yogurt according to claim 4, wherein the spray drying in the step (7) is performed at an inlet temperature of 170 ℃ to 190 ℃, a flow rate of 9rpm to 11rpm, and an outlet temperature of 70 ℃ to 75 ℃.
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| CN202010005561.6A Active CN111109364B (en) | 2020-01-03 | 2020-01-03 | Preparation method of novel oyster goat yogurt |
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| CN101427838A (en) * | 2007-11-09 | 2009-05-13 | 中国海洋大学 | Preparation of fermentation type oyster milk |
| CN103054036A (en) * | 2013-02-07 | 2013-04-24 | 广东海洋大学 | Lactobacillus casei-containing fermented oyster powder |
| CN104887713A (en) * | 2015-06-23 | 2015-09-09 | 广西北部湾海皇生物科技有限公司 | Preparing method of oyster active extract having functions of producing sperm to tonify the kidney and improving sexual function |
| CN107319400A (en) * | 2017-06-15 | 2017-11-07 | 大连豪翔生物酶工程有限公司 | Bioactive ingredients method for integrated extraction in oyster |
| CN110463758A (en) * | 2019-08-20 | 2019-11-19 | 集美大学 | A kind of preparation method of flavour improved oyster tablet |
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| CN101427838A (en) * | 2007-11-09 | 2009-05-13 | 中国海洋大学 | Preparation of fermentation type oyster milk |
| CN103054036A (en) * | 2013-02-07 | 2013-04-24 | 广东海洋大学 | Lactobacillus casei-containing fermented oyster powder |
| CN104887713A (en) * | 2015-06-23 | 2015-09-09 | 广西北部湾海皇生物科技有限公司 | Preparing method of oyster active extract having functions of producing sperm to tonify the kidney and improving sexual function |
| CN107319400A (en) * | 2017-06-15 | 2017-11-07 | 大连豪翔生物酶工程有限公司 | Bioactive ingredients method for integrated extraction in oyster |
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