CN111820376A - Preparation method of probiotic fermented lupin fermented product - Google Patents
Preparation method of probiotic fermented lupin fermented product Download PDFInfo
- Publication number
- CN111820376A CN111820376A CN202010743616.3A CN202010743616A CN111820376A CN 111820376 A CN111820376 A CN 111820376A CN 202010743616 A CN202010743616 A CN 202010743616A CN 111820376 A CN111820376 A CN 111820376A
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- China
- Prior art keywords
- lupin
- fermented
- temperature
- lactobacillus
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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Classifications
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food, in particular to a preparation method of a probiotic fermented lupin fermented product, which comprises the following steps of 1, pretreating lupin seeds; step 2, adding cellulase into the lupin seed slurry, hydrolyzing, filtering, heating, adding sweetener, supplementing with water, homogenizing, pasteurizing, and cooling; step 3, inoculating a direct vat set starter in the lupin feed liquid, uniformly stirring, fermenting at constant temperature, and cooling; and 4, uniformly stirring, sealing and placing at the temperature below 6 ℃, or performing homogenization and pasteurization, and performing sterile filling. Compared with the prior art, the lupin seed is fermented by adopting the direct vat set starter consisting of the lactic acid bacteria, not only is rich protein in the lupin seed utilized, but also most dietary fibers and other nutritional ingredients are reserved, and the lupin seed is converted into a novel nutritional and healthy food.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of a probiotic fermented lupin fermented product.
Background
Lupin native North America mostly grows in temperate regions of sandy land, can tolerate the air temperature of 0 ℃, but is frozen to death when the temperature is lower than-4 ℃; intense heat in summer also inhibits growth. Pleased to cool weather, in places with sufficient sunlight, developed main roots, few fibrous roots and intolerance to transplantation. The fertilizer has developed root system, is drought-resistant, is most suitable for sandy soil, and has strong capability of utilizing insoluble phosphorus in phosphate. Because the root system has the function of fixing fertilizer, the plant is widely planted in a tea garden in the Taiwan area of China, and the local anthropomorphic ground of the Taiwan area is called 'mother flower'. Taiwan adopted the transliterated name "lubinghua" for lupins.
Lupinus species are primarily used as concentrated feed or for extracting nutrients such as protein, and are used as green manure and cover crops. Lupins have long been used as products for human consumption in southern europe, the middle east, africa and south america, especially in italy, where the lupin seeds are ready-to-eat after soaking and cooking in water or after pickling with western seasonings, even with alkaloid containing seeds, after suitable dealkalization. Lupin seeds are also used as a substitute for coffee and are an ideal source of aspartic acid.
The composition of lupin powder is analyzed and measured, and the result shows that: the lupin bean powder contains 6.80% of water, 3.02% of ash, 5.47% of fat, 42.44% of protein, 6.98% of carbohydrate and 35.21% of dietary fiber, and is a typical high-protein, high-dietary-fiber, low-fat and low-sugar health food raw material. Lupin flour has been used in europe and usa in place of soybean flour as an adhesive and filler in various meat foods such as sausage, canned food and ground beef, and as an ingredient in noodles such as macaroni, batter for various foods and in baked goods. Lupin flour is also a pre-product for the separation of proteins, and the protein flour can be used in biscuits, fermented sweet grains, muffins, soft sweets, snack foods, soy sauce, orange juice, protein concentrates, and the like.
In order to better produce lupin as a food which is liked by consumers and to expand the range of application of this raw material, it is desirable to design a method for the preparation of a fermented product of probiotic fermented lupin, combining lupin with lactic acid bacteria to form a fermented product of lupin.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of a probiotic fermented lupin fermented product, which combines lupin with lactic acid bacteria to form the lupin fermented product.
In order to achieve the aim, the invention provides a preparation method of a probiotic fermented lupin fermented product, which comprises the following steps: step 1, pretreating lupin seeds: soaking the cleaned lupin seeds in water with the same mass as that of the lupin and the temperature of 60-90 ℃ for 10-30 min, pulping and grinding the lupin seeds until the lupin seeds are fine and smooth after the outer skin of the lupin seeds is softened, and forming lupin seed pulp; step 2, adding cellulase accounting for 0.01-0.05% of the total weight into lupin seed slurry, hydrolyzing for 5-20 min at 35-55 ℃, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding sweetener accounting for 0-10% of the total weight, supplementing 1000 g of water, homogenizing at 65 ℃ and under the pressure of 18-20 MPa, pasteurizing at 95 ℃ for 5min or 105 ℃ for 10min, and cooling to 30-42 ℃; step 3, inoculating a direct vat set starter in the lupin feed liquid according to the proportion of 10-40 g/1000kg, uniformly stirring, fermenting at constant temperature of 30-42 ℃ for 6-24 hours until the pH value of the lupin fermented feed liquid reaches below 4.4 and the fermentation flavor is strong, stopping fermentation, and cooling the lupin fermented feed liquid to below 20 ℃; and 4, uniformly stirring the cooled lupin fermented feed liquid, sealing, placing at a temperature below 6 ℃ to prepare low-temperature fermented thick slurry, or homogenizing at a temperature of 60 ℃ and under a pressure of 18-20 MPa, carrying out pasteurization at a temperature of 72-75 ℃ for 18-20S, and carrying out aseptic filling to prepare normal-temperature fermented thick slurry.
And step 5, adding white granulated sugar 4-8% of the total weight, a compound thickening stabilizer 0.4% and sodium citrate 0.05% of the total weight into the water for the ingredients at 60-80 ℃ during the drink blending, wherein the compound thickening stabilizer comprises sodium carboxymethylcellulose, gellan gum and xanthan gum, and dissolving to form a blending liquid. Mixing the low-temperature fermented thick slurry or the normal-temperature fermented thick slurry with the blending liquid, uniformly stirring, cooling to below 30 ℃, adding water to 1000 g, slowly adding an acidulant, and adjusting the pH value to 3.6-4.2; and 6, homogenizing at the temperature of 60-80 ℃ and under the pressure of 18-25 MPa, sterilizing at the temperature of 95-105 ℃ for 5-10 min, and cooling to room temperature for storage.
The protein content of the lupin seed slurry is 1.0-10.0% of the total weight.
The sweetener is one or more of white granulated sugar, maltose, glucose and high fructose syrup.
The direct vat set starter is one or a mixture of more than one of streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp cremoris, lactococcus lactis subsp lactis, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus paracasei, lactobacillus casei, lactobacillus reuteri, lactobacillus helveticus, lactobacillus fermentum, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium longum and bifidobacterium breve.
Compared with the prior art, the lupin seed is fermented by adopting the direct vat set starter consisting of the lactic acid bacteria, not only is rich protein in the lupin seed utilized, but also most dietary fibers and other nutritional ingredients are reserved, and the lupin seed is converted into a novel nutritional and healthy food.
Detailed Description
The invention will now be further described.
The invention relates to a preparation method of a probiotic fermented lupin fermented product, which comprises the following steps:
step 1, pretreating lupin seeds: soaking the cleaned lupin seeds in water with the same mass as that of the lupin and the temperature of 60-90 ℃ for 10-30 min, pulping and grinding the lupin seeds after the outer skins of the lupin seeds are softened to be fine to form lupin seed pulp, wherein the protein content of the lupin seed pulp is 1.0-10.0% of the total weight.
And 2, adding cellulase accounting for 0.01-0.05% of the total weight into the lupin seed slurry, hydrolyzing at 35-55 ℃ for 5-20 min, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding sweetener accounting for 0-10% of the total weight, and adding edible colloid accounting for 0.2-0.5% of the total weight after adding the sweetener if needed. Supplementing 1000 g of water, homogenizing at 65 ℃ and 18-20 MPa, pasteurizing at 95 ℃ for 5min or at 105 ℃ for 10min, and cooling to 30-42 ℃.
And 3, inoculating a direct vat set starter in the lupin feed liquid according to the proportion of 10-40 g/1000kg, uniformly stirring, fermenting at constant temperature of 30-42 ℃ for 6-24 hours until the pH value of the lupin fermented feed liquid reaches below 4.4, and cooling the lupin fermented feed liquid to below 20 ℃ when the fermentation flavor is strong.
And 4, uniformly stirring the cooled lupin fermented feed liquid, sealing, placing at a temperature below 6 ℃ to prepare low-temperature fermented thick slurry, or homogenizing at a temperature of 50 ℃ and under a pressure of 18-20 MPa, carrying out pasteurization at a temperature of 72-75 ℃ for 18-20S, and carrying out aseptic filling to prepare normal-temperature fermented thick slurry.
And 5, when the beverage is prepared, adding white granulated sugar 4-8 wt%, compound thickening stabilizer 0.4 wt% and sodium citrate 0.05 wt% into the ingredients at 60-80 ℃, dissolving the compound thickening stabilizer comprising sodium carboxymethylcellulose, gellan gum and xanthan gum to form a prepared solution, mixing and stirring the low-temperature fermentation thick slurry or the normal-temperature fermentation thick slurry and the prepared solution uniformly, cooling to below 30 ℃, adding water to make up 1000 g, slowly adding a sour agent, and adjusting the pH to 3.6-4.2.
And 6, homogenizing at the temperature of 60-80 ℃ and under the pressure of 18-25 MPa, sterilizing at the temperature of 95-105 ℃ for 5-10 min, and cooling to room temperature for storage.
Wherein the sweetener is one or more of white sugar, maltose, glucose, and fructose-glucose syrup. The edible colloid is modified starch and pectin. The direct vat set starter is one or more of Streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis subsp cremoris, lactococcus lactis subsp lactis, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus helveticus, Lactobacillus fermentum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium longum and Bifidobacterium breve.
In the following examples, nutritional indicators are calculated with reference to the following data: moisture content 6.8%, ash content 3.0%, fat content 5.5%, protein content 42.4%, carbohydrate content 7.0%, dietary fiber content 35.2%.
Example 1 preparation of a Lupinus fermented Thick pulp
Soaking 50 g of cleaned lupin seeds in water with the same mass as lupin and the temperature of 60 ℃ for 30min, softening the outer skin of the lupin seeds, pulping and grinding the lupin seeds to form fine lupin seed pulp.
Adding cellulase accounting for 0.01 percent of the total weight into the lupin seed slurry, hydrolyzing at 35 ℃ for 20min, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding 30 g of white granulated sugar, 70 g of maltose, 4 g of modified starch and 0.8 g of pectin, and supplementing water to a constant volume of 1000 g. Homogenizing at 65 deg.C under 18-20 MPa, pasteurizing at 105 deg.C for 10min, and cooling to 42 deg.C.
Inoculating a direct vat set starter into the lupin feed liquid according to the proportion of 10g/1000kg, and uniformly stirring, wherein the direct vat set starter comprises streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus paracasei, bifidobacterium lactis and bifidobacterium bifidum. Fermenting at a constant temperature of 42 ℃ for 6 hours until the pH value of the lupin fermented liquid reaches 4.2-4.4 and the fermentation flavor is strong, stopping fermentation, and cooling the lupin fermented liquid to below 20 ℃.
Stirring the cooled lupin fermented liquid uniformly, sealing and placing at below 6 deg.C to obtain low temperature fermented thick slurry, and storing for use.
The product has a pH value of 4.2-4.4, a protein content of 2.0%, a fat content of 0%, and a carbohydrate content of 10.5%, is thick slurry, has a special faint scent of lupin, is palatable in sour and sweet, and can be directly drunk or used as a food raw material in the fields of beverages, catering, baking and the like.
Example 2 production of a fermented Lupinus Polyphyllus beverage
Soaking cleaned 100 g of lupin seed in 90 deg.C water with the same mass as lupin for 10min, softening the outer skin of lupin seed, pulping, and grinding to fine lupin seed pulp.
Adding cellulase accounting for 0.05 percent of the total weight into lupin seed slurry, hydrolyzing at 55 ℃ for 5min, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding 50 g of white granulated sugar, 50 g of maltose, 2 g of modified starch and 0.8 g of pectin, and supplementing water to a constant volume of 1000 g. Homogenizing at 65 deg.C under 18-20 MPa, pasteurizing at 95 deg.C for 5min, and cooling to 38 deg.C.
Inoculating a direct vat set starter in the lupin feed liquid according to the proportion of 20g/1000kg and uniformly stirring, wherein the direct vat set starter comprises lactobacillus plantarum in the example. Fermenting at the constant temperature of 38 ℃ for 24 hours until the pH value of the lupin fermented liquid reaches 3.6-4.0 and the fermentation flavor is strong, stopping fermentation, and cooling the lupin fermented liquid to below 20 ℃.
And uniformly stirring the cooled lupin fermented liquid, sealing and placing at the temperature of below 6 ℃ to prepare low-temperature fermented thick slurry, or homogenizing at the temperature of 50 ℃ and under the pressure of 18-20 MPa, carrying out pasteurization at the temperature of 72-75 ℃ for 18-20S, and carrying out aseptic filling to prepare normal-temperature fermented thick slurry.
Adding 80 g of white granulated sugar and 4 g of compound thickening stabilizer into water for preparing materials at the temperature of 60-80 ℃, wherein the compound thickening stabilizer comprises sodium carboxymethylcellulose, gellan gum, xanthan gum and sodium citrate, and dissolving to form a prepared liquid. Mixing 300 g of low-temperature fermented thick slurry or normal-temperature fermented thick slurry with the blending liquid, uniformly stirring, cooling to below 30 ℃, adding 1000 g of water for complementation, slowly adding the sour agent, and adjusting the pH value to 3.8-4.0.
Homogenizing at 70 deg.C under 18-25 MPa, sterilizing at 105 deg.C for 10min, and cooling to room temperature for storage.
The product has a pH value of 3.8-4.0, a protein content of 1.0%, a fat content of 0%, and a carbohydrate content of 11.0%, is fresh and cool in taste, has a special faint scent of lupin, is sour and sweet, and is suitable for direct drinking.
Example 3 preparation of Normal temperature meal replacement product
Soaking 245 g of cleaned lupin seeds in water with the same mass as that of the lupin and the temperature of 60 ℃ for 10min, softening the outer skin of the lupin seeds, pulping and grinding the lupin seeds to fine lupin seed pulp.
Adding cellulase accounting for 0.03 percent of the total weight into the lupin seed slurry, hydrolyzing at 35 ℃ for 20min, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding 40g of maltose, 2 g of modified starch and 0.8 g of pectin, and supplementing water to a constant volume of 1000 g. Homogenizing at 65 deg.C under 18-20 MPa, pasteurizing at 95 deg.C for 5min, and cooling to 30 deg.C.
Inoculating 40g/1000kg of direct vat set starter in lupin liquid, and stirring, wherein the direct vat set starter comprises Streptococcus thermophilus, Lactobacillus bulgaricus, lactococcus lactis subsp. Fermenting at constant temperature of 30 ℃ for 16 hours until the pH value of the lupin fermented liquid reaches 4.2-4.4 and the fermentation flavor is strong, stopping fermentation, and cooling the lupin fermented liquid to below 20 ℃.
Homogenizing at 50 ℃ and under the pressure of 18-20 MPa, carrying out pasteurization at 72 ℃ for 20S, carrying out aseptic filling, preparing into normal-temperature fermented thick slurry, and storing at room temperature for later use.
The product has a pH value of 4.2-4.4, a protein content of 10.0%, a fat content of 1.3%, and a carbohydrate content of 9.0%, is thick slurry, has a special faint scent of lupin, is palatable in sour and sweet, can be directly eaten as a meal replacement food, has satiety, and can provide certain nutrients such as protein, carbohydrate and the like.
The invention utilizes an enzyme treatment method to decompose a small amount of dietary fiber in lupins into oligosaccharide and glucose, improves the mouthfeel and enriches carbon sources required by the growth of lactic acid bacteria. The lactobacillus fermentation decomposes the complete protein into peptide and amino acid which are easier to digest and absorb, and converts the carbon source into a plurality of metabolic byproducts, thereby enriching the flavor and the nutrient substances of the product.
Claims (5)
1. A preparation method of a probiotic fermented lupin fermented product is characterized by comprising the following steps: the preparation method comprises the following steps: step 1, pretreating lupin seeds: soaking the cleaned lupin seeds in water with the same mass as that of the lupin and the temperature of 60-90 ℃ for 10-30 min, pulping and grinding the lupin seeds until the lupin seeds are fine and smooth after the outer skin of the lupin seeds is softened, and forming lupin seed pulp;
step 2, adding cellulase accounting for 0.01-0.05% of the total weight into lupin seed slurry, hydrolyzing for 5-20 min at 35-55 ℃, filtering by a 100-mesh sieve, heating to 60-80 ℃, adding sweetener accounting for 0-10% of the total weight, supplementing 1000 g of water, homogenizing at 65 ℃ and under the pressure of 18-20 MPa, pasteurizing at 95 ℃ for 5min or 105 ℃ for 10min, and cooling to 30-42 ℃;
step 3, inoculating a direct vat set starter in the lupin feed liquid according to the proportion of 10-40 g/1000kg, uniformly stirring, fermenting at constant temperature of 30-42 ℃ for 6-24 hours until the pH value of the lupin fermented feed liquid reaches below 4.4 and the fermentation flavor is strong, stopping fermentation, and cooling the lupin fermented feed liquid to below 20 ℃;
and 4, uniformly stirring the cooled lupin fermented feed liquid, sealing, placing at a temperature below 6 ℃ to prepare low-temperature fermented thick slurry, or homogenizing at a temperature of 50 ℃ and under a pressure of 18-20 MPa, carrying out pasteurization at a temperature of 72-75 ℃ for 18-20S, and carrying out aseptic filling to prepare normal-temperature fermented thick slurry.
2. The method of claim 1, further comprising the steps of:
step 5, when the beverage is prepared, adding white granulated sugar 4-8% of the total weight, compound thickening stabilizer 0.4% and sodium citrate 0.05% of the total weight into the ingredients at the temperature of 60-80 ℃, dissolving the compound thickening stabilizer comprising sodium carboxymethylcellulose, gellan gum and xanthan gum to form a prepared solution, mixing and uniformly stirring the low-temperature fermentation thick slurry or the normal-temperature fermentation thick slurry and the prepared solution, cooling to the temperature below 30 ℃, adding 1000 g of water to complement, slowly adding a sour agent, and adjusting the pH to 3.6-4.2;
and 6, homogenizing at the temperature of 60-80 ℃ and under the pressure of 18-25 MPa, sterilizing at the temperature of 95-105 ℃ for 5-10 min, and cooling to room temperature for storage.
3. The method for preparing a probiotic fermented lupin fermented product according to claim 1, wherein the probiotic fermented lupin fermented product is prepared by: the protein content of the lupin seed slurry is 1.0-10.0% of the total weight.
4. The method for preparing a probiotic fermented lupin fermented product according to claim 1, wherein the probiotic fermented lupin fermented product is prepared by: the sweetener is one or more of white granulated sugar, maltose, glucose and high fructose syrup.
5. The method for preparing a probiotic fermented lupin fermented product according to claim 1, wherein the probiotic fermented lupin fermented product is prepared by: the direct vat set starter is one or a mixture of more than one of streptococcus thermophilus, lactobacillus bulgaricus, lactococcus lactis subsp cremoris, lactococcus lactis subsp lactis, lactobacillus plantarum, lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus paracasei, lactobacillus casei, lactobacillus reuteri, lactobacillus helveticus, lactobacillus fermentum, bifidobacterium lactis, bifidobacterium bifidum, bifidobacterium longum and bifidobacterium breve.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112998169A (en) * | 2021-03-31 | 2021-06-22 | 润盈生物工程（上海）有限公司 | Preparation method of fermented jackfruit seed beverage |
| CN112998120A (en) * | 2021-03-31 | 2021-06-22 | 润盈生物工程（上海）有限公司 | Preparation method of jack fruit seed feed |
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| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
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| CN104206545A (en) * | 2014-09-18 | 2014-12-17 | 厦门欧凯科技有限公司 | Food additive for lupine milk as well as preparation method and application of food additive for lupine milk |
| CN108522918A (en) * | 2018-02-09 | 2018-09-14 | 徐州医科大学 | A kind of preparation method of fermented type red bean drink |
| CN110833101A (en) * | 2019-11-28 | 2020-02-25 | 江西共青江中食疗科技有限公司 | Compound bean beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112998169A (en) * | 2021-03-31 | 2021-06-22 | 润盈生物工程（上海）有限公司 | Preparation method of fermented jackfruit seed beverage |
| CN112998120A (en) * | 2021-03-31 | 2021-06-22 | 润盈生物工程（上海）有限公司 | Preparation method of jack fruit seed feed |
| WO2022205856A1 (en) * | 2021-03-31 | 2022-10-06 | 润盈生物工程（上海）有限公司 | Method for preparing jackfruit seed feed |
| WO2022205857A1 (en) * | 2021-03-31 | 2022-10-06 | 润盈生物工程（上海）有限公司 | Preparation method for fermented jackfruit seed beverage |
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