CN112155140A - Turbid pumpkin fermented beverage added with compound protein and preparation method thereof - Google Patents
Turbid pumpkin fermented beverage added with compound protein and preparation method thereof Download PDFInfo
- Publication number
- CN112155140A CN112155140A CN202011073404.5A CN202011073404A CN112155140A CN 112155140 A CN112155140 A CN 112155140A CN 202011073404 A CN202011073404 A CN 202011073404A CN 112155140 A CN112155140 A CN 112155140A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- turbid
- protein
- fermented beverage
- compound
- 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.)
- Pending
Links
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 71
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 69
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 69
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 69
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 46
- 150000001875 compounds Chemical class 0.000 title claims abstract description 32
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract 20
- 238000001814 protein method Methods 0.000 title description 2
- 235000018102 proteins Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 30
- 230000004151 fermentation Effects 0.000 claims abstract description 30
- 239000002131 composite material Substances 0.000 claims abstract description 21
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 18
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 18
- 235000021119 whey protein Nutrition 0.000 claims abstract description 18
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 235000004252 protein component Nutrition 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 19
- 241000186660 Lactobacillus Species 0.000 claims description 18
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims description 16
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 16
- 239000001814 pectin Substances 0.000 claims description 15
- 229920001277 pectin Polymers 0.000 claims description 15
- 235000010987 pectin Nutrition 0.000 claims description 15
- 239000004368 Modified starch Substances 0.000 claims description 14
- 229920000881 Modified starch Polymers 0.000 claims description 14
- 235000019426 modified starch Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 239000000758 substrate Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 241000219122 Cucurbita Species 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 38
- 235000014655 lactic acid Nutrition 0.000 abstract description 19
- 239000004310 lactic acid Substances 0.000 abstract description 19
- 241000894006 Bacteria Species 0.000 abstract description 18
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000012827 research and development Methods 0.000 abstract description 2
- 230000000087 stabilizing effect Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 48
- 230000001953 sensory effect Effects 0.000 description 18
- 238000011156 evaluation Methods 0.000 description 17
- 238000012360 testing method Methods 0.000 description 16
- 239000006084 composite stabilizer Substances 0.000 description 12
- 239000002253 acid Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000004321 preservation Methods 0.000 description 4
- 239000000230 xanthan gum Substances 0.000 description 4
- 229920001285 xanthan gum Polymers 0.000 description 4
- 235000010493 xanthan gum Nutrition 0.000 description 4
- 229940082509 xanthan gum Drugs 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- WWNNZCOKKKDOPX-UHFFFAOYSA-N N-methylnicotinate Chemical compound C[N+]1=CC=CC(C([O-])=O)=C1 WWNNZCOKKKDOPX-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000000540 analysis of variance Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 235000013477 citrulline Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001656 lutein Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 235000012680 lutein Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of fruit and vegetable fermented beverages, and particularly relates to a turbid pumpkin fermented beverage added with compound protein and a preparation method thereof. Comprises the steps of cutting pumpkin into pieces, blanching, juicing, homogenizing, adding a compound protein component consisting of skim milk powder and whey protein powder and a compound stabilizer, inoculating two lactic acid bacteria, and carrying out fermentation treatment. The fermentation time of the product is only 4-8h, the addition of the composite protein component can provide a better growth environment for the growth of the lactic acid bacteria, endow the product with better nutrition and flavor, and simultaneously add a composite stabilizing system with optimal proportion, thereby being beneficial to improving the stability of the product. The turbid pumpkin fermented beverage added with the compound protein, which is prepared by the invention, has the advantages of rich nutrition value, clear product color, good stability, obvious pumpkin fragrance and proper sour and sweet taste, and provides a method and a basis for the product research and development of fruit and vegetable viable bacteria beverages in the future.
Description
Technical Field
The invention belongs to the field of fruit and vegetable fermented beverages, and particularly relates to a turbid pumpkin fermented beverage added with compound protein and a preparation method thereof.
Background
Squash (Cucurbita moschata (duch. ex Lam.) ex Poiret) is native to southern asia, africa, and south america, and belongs to the cucurbitaceae family of the genus Cucurbita, an annual cranberry herbaceous plant. According to the notes from Ben Cao gang mu, pumpkin is warm in nature and sweet in flavor and enters spleen and stomach meridians. The pumpkin has wide planting range and large yield in China, is rich in nutrient components, contains 19 kinds of amino acids, trigonelline, pentosan, pectin, mannitol, citrulline, soluble fiber, lutein, cobalt, phosphorus, calcium, magnesium, zinc, silicon and the like, and is prepared into various foods such as pumpkin fruit vinegar, pumpkin bread, pumpkin powder, pumpkin lactic acid fermented beverage and the like due to the rich nutritional value and health care effect. However, in the case of the pumpkin lactic acid fermented beverage, the pumpkin substrate is not suitable for the growth and fermentation of lactic acid bacteria.
Disclosure of Invention
The invention aims to provide a preparation method of a turbid pumpkin fermented beverage which is rich in nutrition and good in taste and flavor by taking pumpkin as a raw material and adding a compound protein component and double lactobacillus for fermentation aiming at the defects of the existing pumpkin fermented beverage.
A preparation method of a turbid pumpkin fermented beverage added with compound protein comprises the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the blanched pumpkin blocks with 0.5-1.5 times of water by weight, roughly crushing the pumpkin blocks by using a juicer, pulping by using a high-shear homogenizer, and filtering;
(4) mixing 400-500 parts of pumpkin pulp with 30-50 parts of white granulated sugar, 3-18 parts of skim milk powder and 2-6 parts of whey protein powder, and then adding 0.1% of compound stabilizer;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 90-95 ℃ for 5-10min, and rapidly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain an enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 2-5% of the weight of the fermentation substrate liquid;
(7) fermenting at 42 deg.C for 4-8h, rapidly transferring into 2-6 deg.C refrigerator to stop fermentation, and after-ripening for 20-30h to obtain turbid fructus Cucurbitae Moschatae fermented beverage containing compound protein.
Preferably, in the pretreatment of the step (3), the hot-boiled pumpkin blocks are mixed with 1 time of water by weight and are coarsely crushed, the shearing speed of a homogenizer is 35m/s, the shearing time is 5min, and a 200-mesh filter screen is used for filtering.
Further preferably, in the formula for preparing the pumpkin pulp in the step (4), 455 parts of the pumpkin pulp is mixed with 35 parts of white granulated sugar, 8 parts of skim milk powder and 2 parts of whey protein powder, and then 0.1% of compound stabilizer is added, wherein the skim milk powder and the whey protein powder are mixed according to the weight ratio of 4:1, and the total amount of the compound protein is 2%.
Further preferably, in the formula of the blended pumpkin pulp in the step (4), the compound stabilizer is formed by mixing high-ester pectin and modified starch according to a ratio of 3: 2.
Further preferably, the starter culture solution in the starter culture of the step (6) accounts for 3% of the weight of the fermentation substrate solution, and the inoculation amount ratio of the lactobacillus delbrueckii subsp bulgaricus and the streptococcus thermophilus is 1: 1. The preservation number of the Lactobacillus delbrueckii subspecies bulgaricus is CGMCC 1.2161, and the preservation number of the Streptococcus thermophilus is CGMCC 1.8748. The turbid pumpkin fermented beverage added with the compound protein is prepared according to the method.
The skim milk powder is rich in protein, amino acid, vitamin and mineral substances, is an important source for acquiring daily nutrition of a human body, is also the best nutrient source for lactobacillus fermentation, and is widely applied to the preparation of products such as yoghourt, soybean milk, fruit, vegetable, milk and the like at present. The whey protein is used as a high-dispersion type protein isolate, is a processing ingredient of a low-calorie and high-nutrition fermentation product, and has good dispersibility (dissolubility), dispersion stability and emulsibility; in addition, the whey protein is a protein with high nutritional value, contains abundant essential amino acids, has the characteristics of high absorbability and easy digestion, can stimulate the immune system of a human body, is beneficial to promoting the health, and has good biological activity and health care characteristics.
The pumpkin is used as a raw material, and after the pumpkin is cut into pieces, blanched, juiced and homogenized, the compound protein component of skim milk powder and whey protein powder is added, the lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus are adopted for double-lactobacillus fermentation, the fermentation time is only 4-8h, and a high-ester pectin and modified starch stabilizing system with the optimal proportion is added. The selected process preserves the flavor and nutrition of the raw materials to the maximum extent, and the pumpkin can obviously remove the flavor of raw pumpkin without losing excessive nutritional ingredients after being heated for a short time; the composite protein consisting of the skim milk powder and the whey protein powder is added, so that a better growth environment can be provided for the growth of the lactic acid bacteria, the fermentation condition of the lactic acid bacteria is improved, and the product is endowed with more excellent nutrition and flavor; the optimal proportion of the double lactobacillus fermentation of the Lactobacillus delbrueckii subsp bulgaricus and the Streptococcus thermophilus is adopted, so that the fermentation time of the product is shortened, the product is rich in original nutrient components and dietary fibers of pumpkin, and simultaneously, a large amount of organic acids such as lactic acid and prebiotics are supplemented, the acid feeling of the pumpkin pulp is effectively increased, and the microecological balance of intestinal flora is favorably adjusted; and high ester pectin and modified starch stabilizer in proper proportion are added, so that the beverage is clear in color and luster, good in stability, obvious in pumpkin fragrance and pleasant in sour and sweet, and a method and a basis are provided for the product research and development of fruit and vegetable live bacteria beverages in the future while a new product is developed.
Detailed Description
For further understanding of the present invention, the turbid pumpkin fermented beverage added with complex protein and the preparation method thereof provided by the present invention are described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
In the following examples, the Lactobacillus delbrueckii subspecies bulgaricus has a preservation number of CGMCC 1.2161, and the Streptococcus thermophilus has a preservation number of CGMCC 1.8748.
Example 1
A preparation method of a turbid pumpkin fermented beverage added with compound protein comprises the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the hot pumpkin blocks with water of 1 time of the weight, roughly crushing the pumpkin blocks by using a juicer, shearing the pumpkin blocks by using a high-shear homogenizer at the shearing speed of 35m/s for 5min, and filtering by using a 200-mesh filter screen;
(4) mixing 455 parts of pumpkin pulp with 35 parts of white granulated sugar, 8 parts of skim milk powder and 2 parts of whey protein powder, and adding 0.1% of compound stabilizer which is formed by mixing high-ester pectin and modified starch according to a ratio of 3: 2;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 95 ℃ for 5min, and quickly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 3% of the weight of the fermentation substrate liquid, and the inoculation amount ratio of the lactobacillus delbrueckii subspecies bulgaricus and the streptococcus thermophilus is 1: 1;
(7) fermenting at 42 deg.C for 6h, rapidly transferring into 4 deg.C refrigerator, terminating fermentation, and after-ripening for 24h to obtain turbid pumpkin fermented beverage containing compound protein.
Example 2
Research on total addition amount of composite protein, addition proportion of composite protein and addition proportion of lactic acid bacteria
In this example, the range of the variable parameter of the orthogonal test was determined by performing single-factor experiments on the total addition amount of the complex protein, the addition ratio of the complex protein, and the addition ratio of the lactic acid bacteria, respectively. In order to further determine the fermentation conditions for producing products with quick acid production and good flavor under the combined action of all factors, orthogonal tests are carried out on the three factors, and L is set9(33) Orthogonal table in which eggs are compoundedThe white addition ratio is expressed as the mass ratio of the skimmed milk powder to the whey protein powder. The remaining steps were the same as in example 1. In this example, the optimum combination of the three factors was determined from the three aspects of acid production, sensory evaluation and total number of lactic acid bacteria colonies, wherein the sensory evaluation table of the cloudy pumpkin fermented beverage is shown in Table 1.
TABLE 1 sensory evaluation table for turbid pumpkin fermented beverage
The test results are shown in table 2.
TABLE 2L9(33) Results of orthogonal experiments
And (3) analyzing the primary and secondary sequences of the factors under each index according to the range: the acid production is used as a test index, the primary sequence and the secondary sequence are that the composite protein adding proportion is larger than the lactobacillus adding proportion and larger than the total adding amount of the composite protein, wherein the composite protein adding proportion has the largest influence on the acid production, and the optimized level combination is skim milk powder: whey protein powder is 4:1, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 4:1, and the total amount of the compound protein is 4 percent; sensory evaluation is taken as a test index, the primary and secondary sequence is that the adding proportion of the composite protein is more than the total adding amount of the composite protein is more than the adding proportion of the lactic acid bacteria, wherein the adding proportion of the composite protein has the greatest influence on the sensory evaluation, and the optimized level combination is skim milk powder: whey protein powder is 4:1, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 2:1, and the total amount of the compound protein is 2 percent; with lactic acid bacteria colony total number as experimental index, the primary and secondary order is that lactic acid bacteria addition ratio > total additive amount of composite protein > composite protein addition ratio, and wherein lactic acid bacteria addition ratio influences the biggest to lactic acid bacteria colony total number, and the combination of optimization level is skim milk powder: whey protein powder is 1:2, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 1:1, and the total amount of the compound protein is 3 percent.
According to a comprehensive balance method, the influence of the total addition amount of the composite protein on sensory evaluation and the total number of lactobacillus colonies is ranked second, the influence on the acid yield is ranked third, and the total addition amount of the composite protein can be selected to be 2% or 3%; the influence of the adding proportion of the compound protein on the acid production and sensory evaluation is the largest, and the influence on the total number of the lactobacillus colonies is ranked third, so that the skim milk powder is prepared by the following steps: whey protein powder is the optimal choice, so that the product can be fermented to produce acid as soon as possible and maintain excellent sense; the influence of the addition ratio of the lactic acid bacteria on the total number of the lactic acid bacteria colonies is the largest, and the optimal selection is that the ratio of the lactic acid bacteria strains is streptococcus thermophilus and lactobacillus delbrueckii subsp.
According to an analysis of variance method, the larger the test index parameter is, the better the test index parameter is, the more significant the influence of the addition proportion of the composite protein on the acid production amount is, and the optimal level is determined to be skim milk powder: whey protein powder is 4: 1; the total addition of the composite protein has significant influence on sensory evaluation indexes, and the determined excellent level is 2%; the addition ratio of the lactobacillus has no significance on the influence of the test result, but the total number of the lactobacillus colonies obtained by the test can reach 108The optimal level is determined to be streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus as 1:1 above cfu/g.
And comprehensively evaluating the results of the extreme difference analysis and the variance analysis, so that the optimal fermentation process can be determined as follows: the adding proportion of the composite protein is that the skim milk powder: whey protein powder is 4:1, the total amount of the composite protein is 2%, and the adding proportion of the lactobacillus is Lactobacillus delbrueckii subsp bulgaricus: streptococcus thermophilus 1: 1.
Example 3
Research on composition, addition amount and addition proportion of composite stabilizer
In the embodiment, the water binding capacity is used as an index, 5 stabilizing agents, namely xanthan gum, sodium carboxymethyl cellulose, modified starch, high-ester pectin and low-ester pectin are selected, after a single-factor experiment for influencing the stability of a finished product is carried out, the xanthan gum, the modified starch and the high-ester pectin are determined to be used for carrying out subsequent experiments and determining an orthogonal experiment variable parameter rangeAnd (5) enclosing. Carrying out three-factor orthogonal test on the composition, the addition amount and the addition ratio of the composite stabilizer by taking the water retention and sensory evaluation as indexes, and setting L15(51×32) Orthogonal table study, the remaining steps were the same as in example 1. Wherein A is xanthan gum, B is modified starch, C is high-fat pectin, and the sensory evaluation table of the turbid pumpkin fermented beverage is shown in Table 3.
TABLE 3 sensory evaluation table for turbid pumpkin fermented beverage
The test results are shown in table 4.
TABLE 4L15(51×32) Results of orthogonal experiments
And (3) analyzing the primary and secondary sequences of the factors under each index according to the range:
taking the water separation rate as a test index, wherein the primary and secondary sequence is that the addition ratio is more than the composition and more than the addition amount, the addition ratio of the composite stabilizer has the greatest influence on the water separation rate, and the optimized level combination is that the composite stabilizer comprises xanthan gum and modified starch, the ratio is 2:1, and the addition amount is 0.2%;
sensory evaluation is taken as a test index, the main and secondary sequence is that the composition is more than the adding proportion and more than the adding amount, wherein the adding composition of the composite stabilizer has the largest influence on the sensory evaluation, and the optimized level combination is that the composite stabilizer comprises modified starch and high-ester pectin, the proportion is 2:3, and the adding amount is 0.1%.
According to a comprehensive balance method, the influence of the addition proportion of the composite stabilizer on the water precipitation rate is the largest, the influence on sensory evaluation is the second place, and the optimal selection of the addition proportion of the composite stabilizer is 2: 1; the composition of the composite stabilizer has the greatest influence on sensory evaluation, and the influence on the water drainage rate is the second place, so that the modified starch and the high-ester pectin are the optimal choices; the influence of the addition amount of the composite stabilizer on the water separation rate and sensory evaluation is the third, and the addition amount can be 0.1% or 0.2%.
According to an analysis of variance method, the composition of the composite stabilizer has obvious influence on water retention and sensory evaluation, the addition proportion and the addition total amount of the stabilizer have no obvious influence on test results, and the optimal level is determined to be the combination of the modified starch and the high-ester pectin, so that the sensory property of the product is obviously improved. The larger the index parameter of the test is, the better the test is, the addition ratio of the modified starch to the high-ester pectin is 1:1 or 2:3, and the addition amount is 0.1%.
And comprehensively evaluating the results of the extreme difference analysis and the variance analysis, so that the optimal fermentation process can be determined as follows: the composite stabilizer consists of modified starch and high-ester pectin in the ratio of 2 to 3, and the addition amount is 0.1%.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A preparation method of a turbid pumpkin fermented beverage added with compound protein is characterized by comprising the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the blanched pumpkin blocks with 0.5-1.5 times of water by weight, roughly crushing the pumpkin blocks by using a juicer, pulping by using a high-shear homogenizer, and filtering;
(4) mixing 400-500 parts of pumpkin pulp with 30-50 parts of white granulated sugar, 3-18 parts of skim milk powder and 2-6 parts of whey protein powder, and then adding 0.1-0.3% of compound stabilizer;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 90-95 ℃ for 5-10min, and rapidly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain an enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 2-5% of the weight of the fermentation substrate liquid;
(7) fermenting at 42 deg.C for 4-8h, rapidly transferring into 2-6 deg.C refrigerator to stop fermentation, and after-ripening for 20-30h to obtain turbid fructus Cucurbitae Moschatae fermented beverage containing compound protein.
2. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the pretreatment of the step (3), the hot-boiled pumpkin blocks are mixed with 0.5-1.5 times of water by weight and are coarsely crushed, the shearing speed of a homogenizer is 35m/s, the shearing time is 5min, and a 200-mesh filter screen is used for filtering.
3. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the formula for preparing the pumpkin pulp in the step (4), the composite protein component is formed by mixing the skim milk powder and the whey protein powder according to the weight ratio of 1-4:1-2, and the total amount of the composite protein is 2-4%.
4. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the formula for blending the pumpkin pulp in the step (4), the compound stabilizer is formed by mixing high-ester pectin and modified starch according to a ratio of 1-3: 1-3.
5. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: the ratio of the inoculation amount of the Lactobacillus delbrueckii subsp bulgaricus and the Streptococcus thermophilus in the starter in the step (6) is 1: 1-4.
6. The turbid pumpkin fermented beverage added with the compound protein prepared by the method according to any one of claims 1 to 5.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011073404.5A CN112155140A (en) | 2020-10-09 | 2020-10-09 | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011073404.5A CN112155140A (en) | 2020-10-09 | 2020-10-09 | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112155140A true CN112155140A (en) | 2021-01-01 |
Family
ID=73866484
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011073404.5A Pending CN112155140A (en) | 2020-10-09 | 2020-10-09 | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112155140A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115299495A (en) * | 2022-08-12 | 2022-11-08 | 广西农业职业技术大学 | Longan fermented milk beverage development method |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60241847A (en) * | 1984-05-16 | 1985-11-30 | Kagome Kk | Lactic acid fermentation drink and its preparation |
CN1611148A (en) * | 2004-05-18 | 2005-05-04 | 浙江省农业科学院 | Flesh type compound vegetable fermented drink and its preparing method |
CN105341598A (en) * | 2015-10-10 | 2016-02-24 | 中国农业大学 | Preparation method of flavored pumpkin probiotic beverage |
-
2020
- 2020-10-09 CN CN202011073404.5A patent/CN112155140A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60241847A (en) * | 1984-05-16 | 1985-11-30 | Kagome Kk | Lactic acid fermentation drink and its preparation |
CN1611148A (en) * | 2004-05-18 | 2005-05-04 | 浙江省农业科学院 | Flesh type compound vegetable fermented drink and its preparing method |
CN105341598A (en) * | 2015-10-10 | 2016-02-24 | 中国农业大学 | Preparation method of flavored pumpkin probiotic beverage |
Non-Patent Citations (3)
Title |
---|
关成冉 等: "复合乳酸菌发酵果蔬乳饮料的研制", 《食品研究与开发》 * |
孙婕 等: "南瓜胡萝卜发酵乳饮料的工艺研究", 《中国酿造》 * |
王林山 等: "南瓜乳酸发酵饮料加工工艺研究", 《食品工业科技》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115299495A (en) * | 2022-08-12 | 2022-11-08 | 广西农业职业技术大学 | Longan fermented milk beverage development method |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101297664B (en) | Natural hard cheese with design and color and producing method thereof | |
CN107198076B (en) | Bacillus coagulans probiotic normal-temperature live bacterium beverage and preparation method thereof | |
CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
CN102630999A (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
US7517543B2 (en) | Process for the preparation of a vegetable yogurt | |
CN104757116B (en) | A kind of pickles Yoghourt and preparation method thereof | |
CN104651275B (en) | A kind of probiotic bacteria culture medium and its application | |
CN101828734B (en) | Sweet potato and soybean composite fermented beverage and preparation technology thereof | |
CN104522817A (en) | Chicory herb fermented product and preparation method thereof | |
CN110169520A (en) | A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method | |
CN103598331A (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
CN112155140A (en) | Turbid pumpkin fermented beverage added with compound protein and preparation method thereof | |
CN105695287B (en) | A kind of selenium-rich agaric mulberry health care black vinegar | |
CN104026246B (en) | A kind of flavor fermentation soya-bean milk formula and preparation method | |
CN103202337A (en) | Preparation process of Roselle health care yogurt | |
CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
KR20160090928A (en) | Process for Producing Ice Cream Comprising Guar Gum and Locust Bean Gum | |
CN105519669B (en) | Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life | |
Jayasekara et al. | Processing technologies for virgin coconut oil and coconut based Confectionaries and beverages | |
CN104814132A (en) | Live-bacteria yogurt containing blueberries and honey | |
CN101711536A (en) | Aloe yogurt and method for preparing same | |
CN108576220A (en) | Harvest the preparation method of Yoghourt in a kind of hilllock | |
CN103859028A (en) | Aloe yoghourt | |
KR20120115736A (en) | Yogurt composition comprising fermented maca and method for manufacturing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210101 |
|
RJ01 | Rejection of invention patent application after publication |