CN111227038B

CN111227038B - Double-fermentation double-protein milk beverage and preparation method thereof

Info

Publication number: CN111227038B
Application number: CN201811444655.2A
Authority: CN
Inventors: 魏巍; 马国文; 张海斌
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-11-29
Filing date: 2018-11-29
Publication date: 2023-02-24
Anticipated expiration: 2038-11-29
Also published as: CN111227038A

Abstract

The present invention provides a method of preparing a dual fermented dual protein milk beverage, the method comprising: taking milk to ferment to prepare a milk base, taking bean flour to dissolve in water and fermenting to prepare a bean base, mixing the bean base with sugar liquid containing sucrose to prepare a bean beverage, and mixing the milk base with the bean beverage. The invention also provides a dual fermentation dual protein milk beverage prepared by the method of the invention.

Description

Double-fermentation double-protein milk beverage and preparation method thereof

Technical Field

The present invention relates to the field of beverages. More particularly relates to a double-fermentation double-protein milk beverage and a preparation method thereof.

Background

The vegetable protein beverage is a milk beverage made up by using vegetable kernel and fruit pulp (such as soybean, peanut, almond, walnut kernel and coconut) as raw material through the processes of processing, blending and high-pressure sterilization or aseptic packaging. The vegetable protein beverage is well received by consumers due to the characteristics of no or less cholesterol content, rich protein and amino acid, proper unsaturated fatty acid, complete nutrient content and the like.

The Chinese mainland vegetable protein beverage has low average human consumption, and still has room for improvement compared with developed markets. The current annual consumption of vegetable protein beverage in mainland China is only 3.2kg per year, and compared with 5.3kg in Taiwan and 11.3kg in hong Kong, china, the vegetable protein beverage still has development space. The hong Kong and Taiwan area of China have better consumption habits of vegetable protein drinks, and the green, nutritional and healthy image of the vegetable protein drink is favored by a plurality of vegetarians. In a review of the growing trend of the vegetable protein beverage in recent years, the growth is rapid during 2009-2013, but negative growth appears for the first time from 2014, the increasing rate is reduced to-5.63% in 16 years, the reducing rate is narrowed to-3.63% in 17 years, and the industrial scale of the vegetable protein beverage is reduced in 2014, so that the promotion of the industrial upgrading transformation is promoted.

Therefore, a certain inspiration is given to us, the traditional thought is broken through, new upgrading and transformation are completed, and new products are developed to meet the current consumer demands. With the continuous improvement of the pursuit of people on the quality of life and the increasingly stronger health demand, the health drink is embodied in the aspect of diet, the delicious experience is emphasized, the nutritional and health effects brought by diet are more emphasized, and the future consumption and upgrading direction of the drink industry is nutrition and health. Compared with other beverages, the double-fermentation double-protein lactobacillus beverage has obvious advantages, combines the double nutrition structures of animal protein and plant protein, greatly improves the functional value of the product due to the existence of the active lactobacillus, and simultaneously ensures the source of the raw materials of the product, so that the double-fermentation double-protein lactobacillus beverage is pursued by people in recent years.

In consideration of industrial production and economic applicability, soy protein is selected as the plant substrate. Meanwhile, referring to the current research data, the taste of the prepared product is poor when other vegetable proteins are used in the low-temperature industry, so that a double-fermentation double-protein lactic acid bacteria beverage taking soy protein and milk protein as bases is developed.

Disclosure of Invention

The invention aims to provide a double-fermentation double-protein milk beverage which comprises active lactic acid bacteria, vegetable protein and animal protein and forms a unique low-temperature product. The series of beverages can be prepared from raw materials such as instant soybean powder, raw milk, white granulated sugar, pectin and the like by fermenting with strains to obtain products with better color, taste, nutritive value and survival rate of active lactobacillus, and solves the current situation that the low-temperature double-fermentation double-protein milk beverage in the domestic existing market is vacant. The lactobacillus beverage of the invention is different from the yoghourt. Only ambient-stored yoghurt products containing dead bacteria are disclosed in the prior art (e.g. CN 201510978127.5).

It is another object of the present invention to provide a method for preparing the above beverage.

In one aspect, the invention provides a double-fermentation double-protein milk beverage, which is prepared by a three-step ingredient process, wherein soybean powder is subjected to Maillard reaction and fermentation to prepare soybean base, the soybean base is mixed with prepared sugar liquid to prepare a soybean beverage, milk is fermented to prepare milk base, and the milk base is demulsified and then mixed with the soybean beverage according to a certain proportion to prepare a finished product.

In one aspect, in the present invention, soy flour is mixed with water in a weight ratio of 1 (8-12) to make a soy base. In one aspect, the prepared soy base is mixed with sugar liquor in a weight ratio of 1. In the process of mixing the sugar solution and the soybean base, the sugar solution provides sweetness and improves the flavor and taste. In one aspect of the invention, sucrose is used as the sugar in the sugar liquor for convenience, low risk, cost advantage, and the like. In one aspect, sucrose comprises about 10% to about 18% by weight of the sugar solution. In order to improve the stability of the final product, stabilizers such as pectin, soybean polysaccharide, etc. may be added to the sugar solution.

The invention has the advantages of convenient and fast raw materials in the process of preparing the beverage, and is convenient for experimental operation and production.

According to a preferred embodiment of the present invention, the protein content of the final product of the dual-fermented dual-protein milk beverage is 1.0% (i.e. 1g protein is contained in 100g of the final product), wherein the weight ratio of milk base (specifically: milk base after milk fermentation) to the soy beverage (soy base + sugar solution) is (1-9): (1-9). The real taste and aroma of the product can be released by proportioning, the defect that the actual product is insufficient in flavor due to the fact that the beany flavor is too heavy after fermentation is made up, and the beany flavor is weakened by an effective treatment means (adding xylose to carry out Maillard reaction). In addition, when the weight ratio of the milk base to the bean beverage is close to or infinitely approaches to 1, the viable count can be ensured to meet the national quality standard requirement and good taste and flavor, and when the weight ratio of the milk base to the bean beverage is obviously higher than 1.

In one aspect, the weight ratio of milk-based to soy beverage is 1. According to a preferred embodiment of the invention, the acidity of the final product should be controlled between 50-55T during the preparation of the product.

The leavening agent that can be used in the present invention includes leavening bacteria commonly used in the art, including but not limited to Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus paracasei (Lactobacillus paracasei), and the like.

In the present invention, the inoculation amount of the fermentation tubes is usually 0.05 to 0.1 per mill during the fermentation of the product. In one aspect, the beverage products of the present invention have a viable count of 10 at low temperature shelf life ⁷ -10 ⁹ CFU/mL.

In one aspect, the present invention provides a method of preparing a dual fermented dual protein milk beverage, the method comprising: taking milk to ferment to prepare a milk base, taking bean flour to dissolve in water and fermenting to prepare a bean base, mixing the bean base with sugar liquid containing sucrose to prepare a bean beverage, and mixing the milk base with the bean beverage.

In one aspect, the present invention provides a method of preparing a dual fermented dual protein milk beverage, the method comprising: taking 1000 parts by weight of milk to ferment to prepare a milk base, taking 100 parts by weight of soybean flour to dissolve in 900 parts by weight of water and fermenting to prepare a soybean base, mixing the soybean base and the sugar solution in a weight ratio of 1.

In one aspect, the method of the invention further comprises adding xylose to the water-dissolved soy flour to perform a maillard reaction after the soy flour is taken to dissolve in water.

In one aspect of the method of the present invention, the sugar solution further comprises a stabilizer, such as pectin, soy polysaccharide.

In one aspect, the method of the present invention further comprises the step of subjecting the milk, the fermented milk base and the fermented soy base to a homogenization treatment under the conditions of: the temperature is less than 25 ℃, the total pressure is 180bar, the primary pressure is 150bar, and the secondary pressure is 30bar.

In one aspect of the process of the invention, the starter for fermentation is selected from the group consisting of: lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), and Lactobacillus paracasei (Lactobacillus paracasei).

In one aspect of the process of the present invention, the amount of the starter added for fermentation is 0.1 parts by weight.

In one aspect, the invention also provides a dual fermented dual protein milk beverage prepared by the method of the invention.

The difference between the invention and the prior art is mainly shown in that:

a. the prepared product shows the characteristics of active lactobacillus beverage and double-protein beverage, belongs to low-temperature lactobacillus beverage products, and has beneficial viable count and intestinal health promotion;

b. the uniqueness of the process realizes better matching of fresh bean flavor and fermentation flavor through a three-step material mixing process, and simultaneously solves the problems of bean smell and insufficient freshness brought by bean flour.

All proportions or percentages herein are by weight or percent by weight unless otherwise specified.

Detailed Description

In order to more clearly illustrate the invention, the invention is further described below with reference to specific examples. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.

Example 1

Preparation of live bacteria type double-fermentation double-protein milk beverage

1. Preparing a milk base: weighing 1kg of milk (protein content 3.3 wt%), pasteurizing (95 +/-2 ℃/300 s) and homogenizing, adding a leaven (1.

2. Preparing a bean beverage substrate:

a. preparing a bean base: 100g of instant soybean powder (commercial soybean powder, the protein content is more than or equal to 35 percent) is weighed, water (900 g) is added to prepare a solution (the protein content is 4.0 weight percent), 5g/kg of xylose is added to carry out Maillard reaction (the condition is 115 ℃/8-15 min), cooling is carried out after the reaction, and a paracasei strain (Danisco, 91068) is added to carry out fermentation (the fermentation temperature is 35-39 ℃, and 48 hours).

b. Preparing sugar liquor:

water (W)	White granulated sugar	Pectin	Soybean polysaccharide	Cream
					830g	150g	5g	3g	12g

c. And demulsifying and homogenizing the fermented soybean base, and mixing the soybean base with sugar liquor according to the proportion of 1.

3. And (2) mixing the fermented milk base subjected to demulsification treatment with the soybean beverage according to the following ratio of 1.

During inoculation and fermentation in the steps, the materials need to be cooled to the temperature required by fermentation, the leavening agent is added in an aseptic operation with the addition of 0.1 per mill, and the materials are fully vibrated and uniformly mixed.

The homogenization conditions adopted in the above steps are: the temperature is less than 25 ℃, and the total pressure is 180bar (the primary pressure is 150bar, and the secondary pressure is 30 bar).

The number of viable bacteria in the finished product was monitored and the results are shown in the table below.

TABLE 1 viable count in finished products made by mixing milk-based and soy beverage A in different proportions

TABLE 2 viable count in finished products made by mixing milk base and soy drink B in different proportions

TABLE 3 viable count in finished products made by mixing milk-based and soy beverage C in different proportions

Example 2

Same as example 1 except that: the mixing ratio of soy base to sugar solution was adjusted to 1.

TABLE 4 viable count in finished products made by mixing milk-based and soy beverages D at different ratios

TABLE 5 viable count in finished products made by mixing milk-based and soy beverages E in different proportions

As can be seen by comparing tables 1 to 5 above, the viable cell count in the finished products produced was significantly higher in the case of using soybean beverages a, B, and C (the mixing ratio of soybean base to sugar solution was 1, 4, and 1.

Examples of the experiments

1. Effect of different mix ratios of milk-based and soy beverages on product flavor

The samples prepared in examples 1 and 2 (soy beverages a, B, C, D or E, respectively, were mixed with milk base) were used to study the effect of different mixing ratios of milk base to soy beverage on product properties.

Tasting: and (3) performing 120-person scoring evaluation (performing parallel tests for each group) by adopting an anonymous scoring mode, and respectively performing tests according to 3 test indexes of bean fragrance, sweet-sour ratio and comprehensive overall preference. The criteria for the evaluation of each index are shown in Table 6. The results of tasting were mathematically statistically analyzed using soy beverage a, soy beverage B, soy beverage C, soy beverage D, or soy beverage E, respectively, mixed with milk base, and the mean was used to collect the data, as specified in the following table ("product mix" means the weight ratio of milk base to soy beverage as described above).

TABLE 6 evaluation reference standards

TABLE 7 taste and flavor investigation results using Bean beverage A

TABLE 8 taste and flavor findings using Bean beverage B

TABLE 9 taste and flavor survey results using Bean beverage C

TABLE 10 taste and flavor investigation results using Bean beverage D

TABLE 11 taste and flavor investigation results using Bean beverage E

2. Effect of different mixing ratios of milk-based and soy beverages on product stability

The samples prepared in examples 1 and 2 were used to study the effect of different mixing ratios of milk-based to soy beverages on product stability. Shelf-life stability was observed for the different ratios of finished products for 21 days (up to 25 days), at ambient and cold temperatures respectively, as shown in the following table ("product ratio" means the weight ratio of milk-based to soy drink as described above).

From the above data it can be found that:

a. the mixing of the soy base and the sugar solution in different proportions still shows certain difference in terms of viable count through data although the viable count all meets the requirement of national standard, and the adoption of the preferred scheme ensures that the overall viable count of the product is kept good within the range provided by the patent;

b. for 9 different mixing ratios of milk-based and soy beverages, there are differences between soy flavor, sour-sweet ratio, and stability of the product. When the ratio of milk-based to soy beverage base is maintained at 1;

c. with the increase of the amount of milk base and the decrease of the base of the bean beverage, the overall flavor preference of the product is gradually poor;

d. the increase of the proportion of the milk base leads the milk taste of the product to be heavier, the stability of the product to be worse and worse, the layering phenomenon is aggravated, the whole sense organ and the taste are greatly changed, meanwhile, the bean fragrance is not shown, and the value and the significance of the product are lost.

In conclusion, the product of the invention has more harmonious taste, is mild and non-irritating, better removes the fishy smell of the bean flour and has good stability in the shelf life at normal temperature and low temperature.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications belonging to the technical solutions of the present invention are within the scope of the present invention.

Claims

1. A method of preparing a dual fermented dual protein milk beverage, the method comprising:

taking milk to ferment so as to prepare milk base,

dissolving bean powder in water and fermenting to obtain bean base,

mixing the soy base with a sugar solution containing sucrose to prepare a soy beverage, wherein the soy base and the sugar solution are mixed in a weight ratio of 1

Mixing the milk base with the soy beverage, wherein the milk base is mixed with the soy beverage in a weight ratio of 1.

2. The method of claim 1, comprising:

1000 parts by weight of milk is taken for fermentation to prepare a milk base,

100 parts by weight of soybean powder was dissolved in 900 parts by weight of water and fermented to prepare a soybean base,

mixing the soy base and the sugar solution in a weight ratio of 1

Mixing the milk base with the soy beverage in a weight ratio of 1.

3. The method of claim 1 or 2, further comprising adding xylose to the water-dissolved soy flour to perform the maillard reaction after the soy flour is taken to dissolve in the water.

4. The method according to claim 1 or 2, wherein the sugar solution further contains a stabilizer.

5. The method of claim 4, wherein the stabilizer is pectin or soy polysaccharide.

6. The method of claim 1 or 2, further comprising the step of homogenizing the milk, the fermented milk base, and the fermented soy base under conditions of: the temperature is less than 25 ℃, the total pressure is 180bar, the primary pressure is 150bar, and the secondary pressure is 30bar.

7. The method of claim 1 or 2, wherein the starter for fermentation is selected from the group consisting of: lactobacillus bulgaricus (A), (B)Lactobacillus bulgaricus) Streptococcus thermophilus (S.thermophilus: (A)Streptococcus thermophilus) Lactobacillus paracasei: (Lactobacillus paracasei)。

8. The method of claim 2, wherein the starter culture for fermentation is added in an amount of 0.1 parts by weight.

9. A dual fermented dual protein milk beverage made by the method of any one of claims 1-8.