CN111567619A - Preparation method and application of high-quality hemp fermented milk - Google Patents
Preparation method and application of high-quality hemp fermented milk Download PDFInfo
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- CN111567619A CN111567619A CN202010571686.5A CN202010571686A CN111567619A CN 111567619 A CN111567619 A CN 111567619A CN 202010571686 A CN202010571686 A CN 202010571686A CN 111567619 A CN111567619 A CN 111567619A
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Images
Classifications
-
- 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23V2400/167—Pentosus
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/249—Thermophilus
Abstract
A method for preparing high-quality hemp fermented milk and application thereof, belongs to the field of food processing, and in particular relates to a method for producing high-quality hemp fermented milk. Firstly, adding water in a certain proportion into pretreated fructus cannabis, heating the fructus cannabis, grinding the fructus cannabis by a colloid mill to obtain fructus cannabis slurry, and mixing cow milk and the fructus cannabis slurry according to the weight ratio of 8-9: 2-1, adding sucrose, keeping the temperature at 60 ℃, performing homogenizing heat treatment, cooling to 40-43 ℃, inoculating 3-5% of mixed starter of lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus, fermenting at 40-43 ℃ for 6-8h, and refrigerating at 4 ℃ for 24h to obtain the lactobacillus acidophilus milk powder. The product of the invention not only has the characteristics of high stability and good flavor, but also is rich in short-chain fatty acid, has excellent bacteriostatic ability and has good nutrition and health care effects.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method and application of high-quality hemp fermented milk.
Background
Fructus Cannabis is a seed of Cannabis plant Cannabis sativa L.subsp.sativa, which is a homologous raw material that can be used for food and medicine, and is rich in nutrition, and the value of fructus Cannabis is mainly reflected in balanced nutritional structure and reasonable component ratio. The content of fatty acid in the fructus cannabis is 25-45%, wherein the content of unsaturated fatty acid is more than 90%, the ratio of linoleic acid to linolenic acid is about 3: 1, the optimal balance ratio of omega-3 to omega-6 essential fatty acid is determined by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United nations, and the ratio is considered to be the optimal ratio of normal metabolism of a human body; the protein content is about 20-30%, is a high-quality vegetable protein, and also comprises 8 amino acids necessary for human body; carbohydrate content of about 10% to 20%, wherein crude fiber content is 10% to 15%; in addition, it is rich in minerals, polyphenols, etc.
Short Chain Fatty Acids (SCFA), also known as volatile acids, mainly include acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, and the like. Acetic acid is a main metabolite of oligosaccharide carbohydrate fermented by bacteria, can basically account for 60-70% of the total amount of SCFA, provides energy for organisms, is a main substrate for cholesterol synthesis, can be absorbed by blood mostly and is mainly involved in the metabolism of muscles, spleens, hearts and brains; propionic acid is a main metabolite of bacteroides, provides energy for organisms after liver metabolism, and animal and cell experiments show that propionic acid can inhibit the synthesis of cholesterol and has a certain effect of assisting in regulating blood fat; butyric acid, which is a minor proportion of SCFA but is particularly important, is absorbed by the intestinal epithelial cells and provides energy to them. The SCFA can reduce p H value of intestinal tract, provide energy for intestinal mucosa epithelial cells, promote mineral absorption, relieve intestinal tract disease symptoms such as IBD and IBS, and ensure intestinal tract health. Lactic acid bacteria generate various organic acids such as lactic acid by decomposing saccharides, enter the cytoplasm of pathogenic bacteria in the form of lactic acid molecules, reduce the acidity of the cytoplasm, influence the synthesis of macromolecules and achieve the effect of inhibiting the growth of the pathogenic bacteria. In addition to organic acids, lactic acid bacteria metabolize to produce bacteriocins or polypeptides and the like, and inhibit the growth of pathogenic bacteria. Lactic acid bacteria inhibit the adhesion of pathogenic bacteria, such as lactobacilli, by occupying adhesion sites on intestinal epithelial cells and colonizing the intestinal tract, and reduce the adhesion of helicobacter pylori to the gastrointestinal mucosa. In addition, lactic acid bacteria compete for limited nutrient elements in local environment, so that the growth and propagation rate is accelerated, and the growth of pathogenic bacteria is inhibited.
Unstable phenomena such as layered precipitation, whey precipitation and the like are easy to occur in the processing process of the fermented milk, the stability of the hemp plant protein and the animal protein mixed in the fermented milk system is influenced, and the stability of the protein system is directly related to the nutritional value and the eating effect of the product. Therefore, improving the quality of the fermented milk by improving the processing process and the fermentation process is valuable to meet the demand of consumers for food functionality.
Disclosure of Invention
The invention aims to provide a preparation method and application of high-quality hemp fermented milk, and the product produced by the method has the characteristics of stability and high stability, good flavor, rich short-chain fatty acid, high nutritive value and potential bowel relaxing function, and can be used as a dietary supplement product or a nutriment.
The technical scheme of the invention is as follows:
firstly, performing microwave pretreatment on fructus cannabis, wherein the microwave power is 150W, the microwave time is 10-12 min, the microwave feed liquid (mass) ratio is 1-2: 10-9, adding water according to the ratio of 1-2: 9-8 (W/W), heating the mixture of fructus cannabis and water to 75 ℃, grinding with a colloid mill for 8-10 min to obtain fructus cannabis slurry, and mixing cow milk and fructus cannabis slurry according to the volume ratio of 8-9: 2-1, adding sucrose accounting for 6% of the total mass of the mixture, keeping the temperature at 60 ℃, homogenizing under 20Mpa, carrying out heat treatment at 90 ℃ for 10min to obtain a hemp milk mixture, cooling to 40-43 ℃, inoculating a mixed starter of lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus accounting for 3-5% of the total mass of the hemp milk mixture, inoculating the mixed starter in a ratio of 1:1:2(v/v), fermenting at 40-43 ℃ for 6-8h, and refrigerating at 4 ℃ for 24h to prepare the hemp milk beverage.
The invention has the following innovation points: the starter is prepared by mixing Lactobacillus pentosus, Lactobacillus rhamnosus and a strain of Streptococcus thermophilus with high short-chain fatty acid yield and high bacteriostatic ability according to a ratio of 1:1:2 (v/v). When lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus are mixed and fermented for 6 hours in a ratio of 1:1:2(v/v), the stability of the hemp fermented milk is highest, the centrifugal precipitation rate is 71.2%, the sensory score is 89 minutes, the short-chain fatty acid content of the fermented milk is higher, the short-chain fatty acids produced by the lactobacillus pentosus and lactobacillus rhamnosus are mainly acetic acid, the content of the acetic acid is 1.611mg/mL and accounts for 69.6% of the total short-chain fatty acids, the content of the secondary produced propionic acid is 0.039mg/mL, the content of the butyric acid is 0.562mg/mL, the content of the isobutyric acid is 0.022mg/mL, the content of the valeric acid is 0.027mg/mL, the content of the isovaleric acid is 0.054mg/mL, and the specific content is shown in. The short chain fatty acid has the important functions of balancing intestinal flora, regulating blood sugar, reducing cholesterol absorption, improving immunity and the like. The fermented milk has high bacteriostatic ability, the diameter of a bacteriostatic zone for inhibiting staphylococcus aureus of the mixed fermented milk containing lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus is 18.3mm, the diameter of a bacteriostatic zone for inhibiting salmonella is 23mm, the diameter of a bacteriostatic zone for inhibiting bacillus subtilis is 20.7mm, the diameter of a bacteriostatic zone for inhibiting pseudomonas is 28.3mm, the diameter of a bacteriostatic zone for inhibiting escherichia coli is 24.3mm, and the diameter of a bacteriostatic zone for inhibiting bacillus cereus is 20.7mm, and specific values are shown in table 2. The prepared hemp fermented milk is milky white and glossy, has the special flavor of the hemp, is moderate in sour and sweet, and has uniform and fine tissues, no layering and no whey separation.
TABLE 1 fermented milk short-chain fatty acid content (mg/mL)
TABLE 2 Cannabis fermented milk antibacterial circle diameter (mm)
The innovation point II of the invention is as follows: establishes a pretreatment mode of the fructus cannabis. Before the process of grinding fructus cannabis into slurry, three modes of water extraction treatment, ultrasonic treatment and microwave treatment are carried out on the fructus cannabis. Experiments prove that under the condition that water extraction treatment, ultrasonic treatment and microwave treatment are respectively used as pretreatment modes of the fructus cannabis, a mixed substrate is fermented for 6 hours at 42 ℃ after being subjected to heat treatment and inoculation, cooled and then refrigerated at 4 ℃, and the centrifugal sedimentation rate and sensory score of the fermented milk are measured. As a result, it was found that: in the strain combination of lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus, the water extraction treatment improves the stability of the hemp fermented milk by 11.35 percent, the centrifugal precipitation rate is 57.45 percent, the microwave treatment improves the stability of the hemp fermented milk by 7.12 percent, the centrifugal precipitation rate is 54.43 percent, the ultrasonic treatment improves the stability of the hemp fermented milk by 6.34 percent, and the centrifugal precipitation rate is 54.77 percent.
The innovation points of the invention are as follows: the stability of the hemp fermented milk is improved by combining three aspects of the pretreatment mode of the hemp seeds, the addition amount of the hemp pulp and the heat treatment condition. As a result, it was found that: the optimal hemp seed pretreatment mode is microwave treatment, the adding amount of hemp seed slurry is 10 percent (namely the mass ratio of cow milk to hemp seed slurry is 9:1), the mixed milk heat treatment condition is 90 ℃ for 10min, the stability of the hemp seed fermented milk fermented by mixing lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus is improved by 17.06 percent, and the centrifugal precipitation rate is 62.49 percent.
The hemp fermented milk prepared by the invention has good stability and flavor, and the short-chain fatty acid content of the fermented milk is higher and exceeds 1.6%; the produced short-chain fatty acid is mainly acetic acid and accounts for more than 68 percent of the total short-chain fatty acid; the fermented milk has excellent antibacterial function, can be used for preparing solidified fermented milk, stirred fermented milk and fermented milk beverage, and has good nutrition and health promotion effects.
Drawings
Fig. 1 is a process flow diagram of high-quality hemp fermented milk.
Detailed Description
In order to clearly understand the technical means of the present invention and to implement the technical means according to the content of the specification, the following embodiments are further described in detail in the following with reference to the specific examples, which are used for illustrating the present invention and are not intended to limit the scope of the present invention.
Example 1: method for manufacturing high-quality hemp stirring type fermented milk product
Selecting and cleaning fructus cannabis, baking and performing microwave treatment on the fructus cannabis, wherein the microwave power is 150W, the microwave time is 12min, the microwave material-liquid ratio is 1:10(W/W), water is added according to the proportion of 1:9(W/W), the mixture of the fructus cannabis and the water is heated to 75 ℃, a colloid mill grinds for 9min to obtain fructus cannabis slurry, the fructus cannabis slurry is sieved by a 200-mesh sieve, whole milk powder is dissolved in hot water at 80 ℃ according to the proportion of 12 percent (by mass) (to obtain milk), the whole milk powder and the sieved fructus cannabis slurry are mixed according to the proportion of 8-9: 2-1 (v/v), sucrose accounting for 6 percent of the total mass of the mixture of the milk and the fructus cannabis slurry is added, the mixture is homogenized under 20MPa, and the mixture is subjected to heat treatment at 90 ℃ for 10min to obtain the. Inoculating a mixed starter of lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus which accounts for 3-5% of the total mass of the hemp milk mixture, and fermenting at 42 ℃ at an inoculation ratio of 1:1:2 (v/v). Stopping fermentation when the fermentation temperature reaches 70 DEG T, cooling and stirring, and refrigerating at 4 ℃ to obtain the stirred fermented milk product.
Example 2: method for manufacturing high-quality hemp solidified fermented milk product
Cleaning fructus cannabis, carrying out microwave treatment on the fructus cannabis, wherein the microwave power is 150W, the microwave time is 12min, the microwave material-liquid ratio is 1:10(W/W), adding water according to the proportion of 1:9(W/W), heating the mixture of the fructus cannabis and the water to 75 ℃, grinding the mixture by a colloid mill for 9min to obtain fructus cannabis slurry, sieving the fructus cannabis slurry by a 200-mesh sieve, dissolving whole milk powder in hot water at 80 ℃ according to the proportion of 12% (by mass) (to obtain milk), mixing the milk with the fructus cannabis slurry after sieving according to the proportion of 8-9: 2-1 (v/v), adding sucrose accounting for 6% of the total mass of the mixture of the milk and the fructus cannabis slurry, homogenizing the mixture under 20MPa, and carrying out heat treatment at 90 ℃ for 10min to obtain the fructus cannabis slurry mixture. Inoculating a mixed starter of lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus which accounts for 3-5% of the total mass of the hemp milk mixture, and fermenting at 42 ℃ at an inoculation ratio of 1:1:2 (v/v). Stopping fermentation when the fermentation temperature reaches 85 DEG T, and refrigerating at 4 ℃ to obtain the solidified fermented milk product.
Example 3: the preparation method of the high-quality hemp fermented milk beverage comprises the following steps:
fermented milk was prepared as in example 1. And (3) sterilizing sucrose accounting for 9% of the total mass of the fermented milk and an emulsion stabilizer accounting for 0.5% of the total mass of the fermented milk, and mixing and dissolving. Mixing the prepared fermented milk with the ingredients according to the mass percentage of 30-40%. Homogenizing at 50-60 deg.C under 20Mpa, cooling, and aseptically packaging to obtain fermented milk beverage.
Claims (5)
1. A preparation method of high-quality hemp fermented milk is characterized by comprising the steps of carrying out microwave treatment on hemp seeds, grinding the hemp seeds by a colloid mill to obtain hemp pulp, mixing milk and the hemp pulp according to a certain proportion, adding cane sugar, homogenizing and carrying out heat treatment to prepare a hemp milk mixture, inoculating a lactic acid bacteria mixed starter, fermenting and refrigerating to prepare the hemp fermented milk.
2. The method for preparing high-quality hemp fermented milk according to claim 1, wherein the preparation of the hemp milk mixture comprises the following steps:
1) subjecting fructus Cannabis to microwave treatment
The microwave power is 150W, the microwave time is 10-12 min, and the mass ratio of the microwave feed liquid is 1-2: 10-9;
2) grinding with colloid mill to obtain fructus Cannabis pulp
Adding water according to the mass ratio of the fructus cannabis to the water of 1-2: 9-8, heating the mixture of the fructus cannabis and the water to 75 ℃, and grinding for 8-10 min by using a colloid mill to obtain fructus cannabis slurry;
3) the preparation method comprises the steps of mixing cow milk and hemp pulp according to the volume ratio of 8-9: 2-1, and then homogenizing and carrying out heat treatment to obtain a hemp milk mixture.
3. The method for preparing high-quality hemp fermented milk according to claim 1, wherein lactobacillus pentosus, lactobacillus rhamnosus and streptococcus thermophilus are mixed according to a volume ratio of 1:1:2 to be used as a lactobacillus mixed starter, the inoculation amount is 3% -5% of the total mass of the hemp milk mixture, the fermentation is carried out for 6-8h at the temperature of 40-43 ℃, and the cold storage is carried out for 24h at the temperature of 4 ℃.
4. The method for producing high-quality fermented milk according to claim 1, wherein the fermented milk produced by the method has a short-chain fatty acid content of more than 1.6%, and acetic acid accounts for 68% or more of the total short-chain fatty acids; the fermented milk also shows excellent bacteriostatic function.
5. Use of the high quality fermented milk of cannabis according to claim 1, for the production of set fermented milk, stirred fermented milk and fermented milk drinks.
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