CN112314704A - Preparation method of low-sensitization flavored yogurt product - Google Patents

Preparation method of low-sensitization flavored yogurt product Download PDF

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CN112314704A
CN112314704A CN202011144777.7A CN202011144777A CN112314704A CN 112314704 A CN112314704 A CN 112314704A CN 202011144777 A CN202011144777 A CN 202011144777A CN 112314704 A CN112314704 A CN 112314704A
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milk
lactobacillus
hypoallergenic
juice
fermentation
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郑艳
岳喜庆
程娇
李春强
孙敬
梁肖娜
李爽
王佳宁
刘冬雨
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Shenyang Agricultural University
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Shenyang Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C7/00—Other dairy technology
    • A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
    • 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
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • 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
    • 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/125—Casei
    • 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
    • A23V2400/169—Plantarum
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to a hypoallergenic flavored yogurt product and a preparation method thereof, wherein the hypoallergenic flavored yogurt product comprises the following raw materials in parts by weight: actinidia arguta juice: 1 to 18; α -cyclodextrin: 0.05-0.9; erythritol: 1 to 18; lactic acid bacteria and yoghourt fermentation bacteria: 0.5 to 9; 54.1-97.45 of degreased milk enzymolysis liquid; the number of viable bacteria of lactobacillus acidophilus milk fermentation bacteria is 1010‑1011CFU/g, the lactobacillus acidophilus milk fermentation bacteria comprise one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei; the milk is reduced by an enzymolysis technologyOn the basis of allergenicity, by taking the enzymolysis liquid of the cow milk as a base material, compounding the actinidia arguta juice and combining a multi-strain fermentation technology, the allergenicity of the cow milk is reduced, the taste is richer, the nutritional value is higher, the digestion and absorption of a human body are facilitated, and the product has a wide market development prospect.

Description

Preparation method of low-sensitization flavored yogurt product
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preparing a hypoallergenic flavored yogurt product by combining enzymolysis with a multi-strain fermentation technology.
Background
The father of medicine, Hibock has pointed out that "milk is the closest to perfect food", and with the increasing level of life and health consciousness, people's demand for dairy products has risen year by year, becoming a necessity of daily life. The cow milk is rich in nutrition and complex in chemical components, contains a large amount of active substances besides common macro-nutrient components, provides high-quality nutrient substances for normal growth of organisms, and is also an important source of a plurality of bioactive peptides. From the aspect of nutriology, the cow milk is combined with other foods, so that the nutritive value of the diet can be enhanced, and the nutrition balance is promoted, thereby having an important effect on infants and adults.
Although cow milk contains abundant nutritional values, studies show that cow milk and human milk have differences in protein components, and cow milk is one of eight major food allergens identified by Food and Agriculture Organization (FAO) of the United nations, and the presence of these allergenic proteins (casein, beta-lactoglobulin, alpha-lactalbumin and the like) often causes allergic reactions, which lead to allergic asthma, rhinitis, skin eczema, gastroenteritis and other diseases, and seriously affect human health. According to statistics, the incidence rate of global cow milk allergy (CMPA) is 2.5% -3.0%, Chinese investigation data shows that the prevalence rate of CMPA in infants is about 0.83% -3.50%, about 3% of adults have dairy product allergy, and CMPA has been listed as a key problem of food safety which is closely concerned by people. For cow's milk allergy, most allergy sufferers need to strictly avoid food containing allergen components. Therefore, for the most part, the selection of food by allergic patients needs accurate allergen and public ingredient labels to prevent allergen contact, but cow milk is used as an important animal protein food source for human beings, and the main food base materials of infant dairy products, liquid dairy products (milk beverage, flavoring milk, nutrition-enriched milk) and the like can provide energy and essential amino acid for various physiological demands of human beings. In order to reduce the sensitization of cow's milk, increasing the utilization rate of protein in food, enhancing the nutrient utilization rate of protein, improving and improving the functional properties of cow's milk, and expanding the applicable population of cow's milk, protein modification desensitization has become the focus of attention.
The current methods for reducing the allergenicity of cow milk mainly comprise three methods: physical, chemical and enzymatic methods. The physical method mainly utilizes methods such as heat, mechanical action, electromagnetic field and sound wave to process the protein, so that the space structure and intermolecular polymerization form of the protein are changed, antigenic determinants are covered or exposed, and further the functional properties and the allergenicity of the protein are changed, mainly comprising high hydrostatic pressure, microwave, alpha-ray, gamma-ray modification and the like, and the method is greatly limited by instruments; the chemical principle is that acid, alkali and chemical reagent are used to modify some groups of protein, such as amino, carboxyl, hydroxyl, sulfydryl and the like, and then the protein is modified, mainly comprising acylation, deamidation, phosphorylation, glycosylation and covalent crosslinking, but the chemical modification conditions are harsh, the specificity is poor, the safety is low, so the food safety problem is possibly caused; the enzyme method modification is more and more concerned due to mild conditions, strong specificity, rapid reaction and small toxic and side effects, and is a main food protein modification means at present. The enzymolysis method has the capability of reducing and eliminating antigens, and researches in the aspects of medicine and nutriology prove that the cow milk protein can generate immunoregulation peptide, antibacterial peptide, casein phosphopeptide and the like after being hydrolyzed, has the functions of resisting allergy, promoting calcium absorption, improving immunity and the like, and improves the health-care performance of products; meanwhile, the cow milk zymolyte can effectively improve the absorption capacity and reduce the osmotic pressure, is very beneficial to malnutrition patients with impaired digestive tract hydrolysis function and low absorption capacity, has the market potential of sports nutriment pairs, and can be used for developing functional dairy products suitable for middle-aged and old people, infants and sports nutritional people.
The actinidia arguta is also called as the actinidia arguta, the actinidia chinensis, the cucumis melo and the actinidia arguta, can be called as the king of fruits, and has juicy fruits, moderate sour and sweet taste, rich nutrition and unique flavor. The actinidia arguta is rich in vitamins, contains VC (vitamin C) which is 10 times that of citrus and 80 times that of apple, also contains various functional active ingredients such as more than 20 amino acids, carotenoid, nicotinic acid, sodium, magnesium, iron, potassium, polysaccharide, flavone and the like, has the effects of nourishing, building body, promoting the secretion of saliva or body fluid, moistening lung, resisting fatigue, resisting tumors, preventing aging, enhancing body immunity and the like, has certain curative effects on symptoms such as dyspepsia, inappetence, vomit, insomnia, neurasthenia, diarrhea, rheumatoid arthritis and the like, can also treat the symptoms such as the deficiency, also contains volatile oil and a plurality of trace elements, is beneficial to blood circulation, and has great efficacy on treatment of cardiovascular diseases. Therefore, the soft jujube called as the kiwi fruit is an ideal green food with both food and medicine, and can be applied to various fields of nutrition, health care, medical treatment, product processing and the like. However, the deep processing technology and scale of actinidia arguta are still in the primary stage at present, and the actinidia arguta resource is effectively utilized in a waste state, so that the industrial development of natural green food can be driven by the research, production and processing of actinidia arguta, and the actinidia arguta has wide market potential.
At present, reported hypoallergenic dairy products mainly comprise hypoallergenic infant formula dairy products, a preparation method thereof, a hypoallergenic dairy product processing technology and the like, and a hypoallergenic flavored yogurt product and a corresponding preparation method are prepared by mainly using an enzymolysis technology, compounding fruit juice on the basis of reducing allergenicity through enzymolysis and combining a multi-strain fermentation technology, and no relevant report is found.
Disclosure of Invention
Aiming at the background technologies, the invention provides a preparation method of a low-sensitization flavor yogurt product, aiming at the requirements of people who are allergic to milk, have poor digestion function and need sports nutrition, on the basis of reducing the allergenicity of the milk by an enzymolysis technology, the milk enzymolysis liquid is used as a base material, the actinidia arguta juice is compounded, and a multi-strain fermentation technology is combined, so that a novel flavor yogurt product with comprehensive nutrition and prominent functions is developed, the enzymolysis technology and the multi-strain fermentation technology are integrated, and the compound actinidia arguta juice is used for reducing the allergenicity of the milk, has richer mouthfeel and higher nutritional value, is more beneficial to human body digestion and absorption, and has wide market development prospect.
In order to realize the aim, the invention provides a hypoallergenic flavored yogurt product, which has the technical key points that: the hypoallergenic flavored yogurt comprises the following raw materials in parts by weight: actinidia arguta juice: 1 to 18; α -cyclodextrin: 0.05-0.9; erythritol: 1 to 18; lactic acid bacteria and yoghourt fermentation bacteria: 0.5 to 9; 54.1-97.45 of degreased milk enzymolysis liquid;
the number of viable bacteria of lactobacillus acidophilus milk fermentation bacteria is 1010-1011CFU/g, the lactobacillus acidophilus milk fermentation bacteria comprise one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei;
the preparation method of the degreased milk enzymolysis liquid comprises the following steps:
preheating filtered, degreased and sterilized fresh milk to 50-55 ℃, adding compound protease according to the ratio of 10000:1 of substrate protein to enzyme activity in 150g of milk, maintaining the temperature at 50-55 ℃, performing enzymolysis for 120min, rapidly inactivating the enzyme at 85-90 ℃ for 5-10min after the reaction is finished, cooling to room temperature, and filtering through a 200-mesh sieve to obtain degreased milk enzymolysis liquid;
the invention also provides a preparation method of the hypoallergenic flavored yogurt product, which comprises the following steps:
(1) preparation of defatted milk enzymatic hydrolysate
(2) Preparing Actinidia arguta juice
Selecting the uniform, full and damage-free actinidia arguta, juicing the pulp to obtain fresh juice, and filtering by 200 meshes to obtain actinidia arguta juice;
(3) mixing and blending
Preparing defatted milk enzymatic hydrolysate, and sequentially adding actinidia arguta juice, erythritol and alpha-cyclodextrin while stirring the defatted milk enzymatic hydrolysate;
(3) homogenizing
Preheating the mixture to 50-55 ℃, and homogenizing under 15-25 MPa;
(4) sterilization
Sterilizing at 85-90 deg.C for 6min, pasteurizing, and rapidly cooling to 42-45 deg.C;
(5) inoculating fermentation
Inoculating lactobacillus acidophilus milk fermentation bacteria, fermenting at 32-49 deg.C for 3-11.5h, and terminating fermentation;
(6) cooling and after-ripening: and (4) placing the fermented yogurt in a refrigerator at 2-5 ℃ for cooling and after-ripening.
Further, the hypoallergenic cow milk prepared in the step (1) has a protein content of 3-4%; the activity of the compound protease is 144000-146000u/g, the concentration of the enzyme solution is 0.05-0.15g/ml, and the natural pH value of the cow milk is (6.0-6.7).
Further, in the step (2), in the preparation of actinidia arguta juice, fruit method pretreatment is carried out, and color fixative citric acid and pectinase are added, wherein the addition amount of the color fixative citric acid is 0.1%; inactivating enzyme at 90 deg.C for 10min, adding 0.1% pectase, and performing enzymolysis at 42 deg.C for 110 min.
Further, the fermentation conditions in the step (5) are as follows: the fermentation time is 6-12h, and the temperature is 37-45 ℃.
Further, the lactobacillus acidophilus milk fermentation bacteria comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the addition ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1:1:1: 1.
The invention has the following beneficial effects:
(1) the invention adopts the technology of adding fruit juice and fermenting on the basis of enzymolysis, obviously reduces the cow milk allergenicity, the antigenicity inhibition rate of skim cow milk detected by ELISA is 58.7 +/-6.57%, the molecular weight distribution of protease zymolyte is determined by SEC, the result shows that the cow milk allergic protein can be effectively degraded by enzymolysis, and the molecular weight of the product is mainly concentrated at <3 kDa.
(2) After the cow milk is modified by adopting a composite protease enzymolysis technology, the DPPH antioxidant activity is increased to 70-75%, the content of free amino acid is obviously increased to 120-140mg/100mL, essential amino acid accounts for 75-79%, Leu, Arg, Met, Phe and Tyr are main amino acids, wherein Leu can improve the recovery of muscle fiber size and make thinking more agile, Arg has the functions of resisting tumors and regulating immunity, growth and development of fetal brown fat cell precursor cells can be stimulated by conversion of regulatory protein, Met participates in fat reduction and detoxification, choline synthesis can assist lipolysis, Phe can synthesize important neurotransmitter and hormone in a human body to improve the memory of the human body, and Tyr has the function of promoting melanin formation.
(3) The actinidia arguta juice added in the invention contains various functional active ingredients such as 20 amino acids, carotenoid, nicotinic acid, sodium, magnesium, iron, potassium, polysaccharide, flavone and the like, has the effects of nourishing and building body, promoting the secretion of saliva or body fluid and moistening lung, resisting fatigue, tumors, aging, enhancing the immunity of organisms and the like, has certain curative effects on symptoms such as indigestion, inappetence, vomiting, insomnia, neurasthenia, diarrhea, rheumatoid arthritis and the like, can supplement the deficiencies of dietary fibers, vitamins and the like through the complementary action and diet collocation of food, and improves the flavor quality and taste of enzymolysis products to a certain extent.
(4) According to the invention, various probiotics are added, and a technology of combining actinidia arguta juice addition and multi-strain fermentation is adopted, so that more peptides and more reasonable proportion of essential free amino acids of a human body can be released, the allergenicity of the actinidia arguta is further reduced on the basis of enzymolysis, and meanwhile, the protein in the fermented milk is more easily absorbed and utilized by an organism, so that the actinidia arguta has a better biochemical utilization rate, a nutritional and health-care value and a large development potential.
Detailed Description
In the following, embodiments of the invention are described in detail, but the invention can be implemented in many different ways, which are defined and covered by the claims.
Example 1
The hypoallergenic flavored yogurt product comprises the following raw materials in parts by weight: actinidia arguta juice: 1 to 18; α -cyclodextrin: 0.05-0.9; erythritol: 1 to 18; lactic acid bacteria and yoghourt fermentation bacteria: 0.5 to 9; 54.1-97.45 of degreased milk enzymolysis liquid;
the total bacterial count of the lactobacillus acidophilus milk zymocyte is 1010-1011CFU/g comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, wherein the bacterial quantity adding proportion of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is as follows: 1:1:1:1: 1;
the preparation method of the degreased milk enzymolysis liquid comprises the following steps:
preheating filtered, degreased and sterilized fresh milk to 50-55 ℃, adding compound protease according to the ratio of 10000:1 of substrate protein to enzyme activity in 150g of milk, maintaining the temperature at 50-55 ℃, performing enzymolysis for 120min, rapidly inactivating the enzyme at 85-90 ℃ for 5-10min after the reaction is finished, cooling to room temperature, and filtering through a 200-mesh sieve to obtain degreased milk enzymolysis liquid;
the invention also provides a preparation method of the hypoallergenic flavored yogurt product, which comprises the following steps:
(1) preparation of defatted milk enzymatic hydrolysate
(2) Preparing Actinidia arguta juice
Selecting the uniform, full and damage-free actinidia arguta, juicing the pulp to obtain fresh juice, and filtering by 200 meshes to obtain actinidia arguta juice;
(3) mixing and blending
Preparing defatted milk enzymatic hydrolysate, and adding actinidia arguta juice, erythritol and alpha-cyclodextrin in sequence while stirring the defatted milk enzymatic hydrolysate;
(3) homogenizing
Preheating the mixture to 50-55 ℃, and homogenizing under 15-25 MPa;
(4) sterilization
Sterilizing at 85-90 deg.C for 6min, pasteurizing, and rapidly cooling to 42-45 deg.C;
(5) inoculating and fermenting: inoculating lactobacillus acidophilus milk fermentation bacteria, fermenting at 32-49 deg.C for 3-11.5h, and terminating fermentation;
(6) cooling and after-ripening: and (4) placing the fermented yogurt in a refrigerator at 2-5 ℃ for cooling and after-ripening.
The hypoallergenic cow milk prepared in the step (1) has a protein content of 3-4%; the activity of the compound protease is 144000-146000u/g, the concentration of the enzyme solution is 0.05-0.15g/ml, and the natural pH value of the cow milk is (6.0-6.7).
In the step (2), the actinidia arguta juice is prepared, fruit method pretreatment is carried out, and color fixative citric acid and pectinase are added, wherein the addition amount of the color fixative citric acid is 0.1%; inactivating enzyme at 90 deg.C for 10min, adding 0.1% pectase, and performing enzymolysis at 42 deg.C for 110 min.
EXAMPLE 2 Effect of different raw Material ingredients and Processes on the reduction of sensitization in flavored yogurt
Treatment case 1
A hypoallergenic flavored yogurt prepared by combining enzymolysis with a multi-strain fermentation technology comprises the following raw materials in parts: actinidia arguta juice 5; 0.7 of alpha-cyclodextrin; erythritol 12; 6.5 of lactobacillus acidophilus milk zymocyte; and (5) degreasing cow milk enzymolysis liquid 75.8.
The preparation method of the actinidia arguta juice and the lactobacillus yogurt zymocyte refers to example 1.
A method of preparing a hypoallergenic flavored yogurt product, comprising the steps of:
accurately measuring the filtered, degreased and sterilized fresh milk, preheating to 50-55 ℃, adding compound protease according to the ratio of 10000:1 of substrate protein to enzyme activity in every 150g of milk, maintaining the temperature at 50-55 ℃, performing enzymolysis for 120min, quickly inactivating the enzyme at 85-90 ℃ for 5-10min after the reaction is finished, cooling to room temperature, and filtering through a 200-mesh sieve to obtain the hypoallergenic milk;
wherein the protein content in every 100g of cow milk is 3.5 g; the compound protease has the activity of 144524u/g, the concentration of enzyme solution is 0.1g/ml, and the enzymolysis conditions are as follows: the temperature is 50-55 ℃, and the natural pH value of the milk is high.
Preparing actinidia arguta puree, namely selecting high-quality actinidia arguta which is uniform, full and free of damage diseases, cleaning and draining; peeling with a cutter, and digging out pulp; placing into a juicer for juicing to obtain fresh juice; adding citric acid into the squeezed juice for color protection; heating to inactivate enzyme; adding pectinase for clarification; filtering with 200 mesh to obtain Actinidia arguta pulp;
mixing and blending: preparing defatted milk enzymatic hydrolysate, and stirring the defatted milk enzymatic hydrolysate while adding actinidia arguta juice, erythritol and beta-cyclodextrin in sequence;
homogenizing: preheating the mixture to 50-55 ℃, and homogenizing under 15-25 MPa;
and (3) sterilization: sterilizing at 85-90 deg.C for 6min, pasteurizing, and rapidly cooling to 42-45 deg.C;
inoculating and fermenting: inoculating lactobacillus acidophilus milk fermentation bacteria, and fermenting at 49 ℃ for 3 h;
the ratio of the bacterial quantity of each strain of the lactobacillus acidophilus milk zymocyte is 1:1:1:1: 1;
cooling and after-ripening: and (4) placing the fermented yogurt in a refrigerator at 2-5 ℃ for cooling and after-ripening.
Comparative treatment case 1:
the actinidia arguta juice in the treatment case 1 is removed, and the other preparation conditions are unchanged.
Comparative example 2:
the mixed fermentation inoculum in treatment case 1 was removed and the remaining preparation conditions were unchanged.
Comparative example 3:
the defatted milk enzymolysis liquid in the treatment case 1 is.
The dairy products of the treatment example 1 and the comparative examples 1 to 3 were evaluated for sensory properties and sensitization, and the specific evaluation methods were as follows:
sensory evaluation:
an appropriate amount of the sample was placed in a 50mL beaker, and color and texture were observed under natural light. Smelling the smell, gargling with warm boiled water and tasting the taste.
Color: the standard score is 10 points in total; sensory evaluation and scoring criteria were: the color is uniform and consistent, 8-10 minutes; the color is relatively uniform, 6 to 7 minutes; the color is locally uneven, 3-5 minutes; abnormal color (< 3 points).
And (3) taste: the standard score is 40 points in total; sensory evaluation and scoring criteria were: fine and smooth taste, agreeable sour and sweet taste, no bitter taste, 36-40 minutes; the taste is fine and smooth, the sweetness and sourness are palatable, and the taste is slightly bitter and astringent, and is 31 to 35 minutes; the taste is smooth, the sweetness and sourness are palatable, the bitter taste is slightly heavy, 26 to 30 minutes; rough mouthfeel, sour and sweet taste, heavy bitter taste, less than 25 minutes.
Fragrance: the standard score is 30 points in total; sensory evaluation and scoring criteria were: the fragrance is coordinated, 26-30 points; the fragrance is relatively harmonious, 16 to 25 points; slightly harmonious fragrance is less than 15 points; the fragrance is not harmonious, and the odor is less than 15 points.
Organization state: the standard score is 20 points in total; sensory evaluation and scoring criteria were: uniform, non-layered and good fluidity, 17-20 minutes; uniform, no layering and no precipitation, 14-16 minutes; no obvious layering and no precipitation, 10 to 13 minutes; the separation was evident with a precipitate, in <10 min.
TABLE 1 influence of different raw materials on the mouthfeel of flavored yogurt products (score)
Sensory index Treatment case 1 Comparative example 1 Comparative example 2 Comparative example 3
Color 7 8 7 9
Taste of the product 36 29 28 22
Fragrance 25 23 22 18
Tissue state 15 15 14 13
Total score 87 75 71 62
The results show that the sensory evaluation of the treatment case 1 is significantly higher than that of the comparative case.
2 evaluation of sensitization
(1) Coating, namely taking out an enzyme label plate, diluting 100 mu L of coating in each hole into a sample of 2 ug/mL by using a coating solution, and coating for 12h at 4 ℃.
(2) Blocking, taking out the enzyme label plate, washing with PBST for 3 times, and standing for 5min each time. After drying, 280 μ L of 3% gelatin was added to each well and blocked at 37 ℃ for 1h.
(3) First antibody reaction, after washing the ELISA plate 3 times, 100 uL of serum (skim milk-fed rabbit serum) diluted 1:250 was added to each empty chamber, and the incubation was performed at 37 ℃ for 1 hour.
(4) Second antibody reaction, after washing the plate, 100 μ L of a second antibody diluted at a ratio of 1: 5,000 was added, and incubation was performed at 37 ℃ for 1h
(6) Color development: washing the ELISA plate, adding 100 mu L of newly configured chromogenic solution into each hole, and incubating for 15 min at 37 ℃ in a dark place.
(7) And (4) terminating: finally, 50. mu.L of 2 mol/L H2SO4 was added to each well to terminate the reaction.
(8) Color comparison: the OD value was measured at 490 nm using an ELISA plate.
IgG reaction decrease (%) = (1-B/B)O）×100
Wherein: b: absorbance values of the sample wells;
B0: absorbance values of cow milk;
TABLE 2 Effect of different raw Material ingredients on the reduction of sensitization
Treatment case IgG reaction decrease (%)
Treatment case 1 58.7
Comparative example 1 52.8
Comparative example 2 50.3
Comparative example 3 49.1
The higher the reduction rate (%) of IgG reaction represents the stronger the ability to reduce sensitization, and it can be seen from the above data that: on the basis of the enzymolysis technology, the sensitization of the cow milk can be further reduced by combining the fermentation technology (comparison case 2), and meanwhile, on the basis of the enzymolysis technology, the addition of actinidia arguta juice (comparison case 1) also has the effect of further reducing the sensitization of the cow milk, so that actinidia arguta, erythritol and cyclodextrin are added on the basis of the enzymolysis technology as auxiliary materials to combine the fermentation technology (treatment case 1), so that the method has the advantage of further reducing the sensitization of the cow milk, can effectively improve the bitterness of the enzymolysis liquid, and improves the palatability of the enzymolysis liquid.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and it will be apparent to those skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope of the invention and any alterations, equivalents, and improvements made therein without departing from the spirit and scope of the invention.
The principle of the invention is as follows:
(1) the fermentation process can make food produce functional factors such as polysaccharide, bioactive peptide, vitamin and the like under the action of microorganisms and enzymes, release more peptides and free amino acids, and further reduce the allergenicity of cow milk, so that the yoghurt contains more peptides and more reasonable proportion of necessary free amino acids of human bodies, is easier to be absorbed and utilized by organisms, has better biochemical utilization rate, high nutritional and health-care value and huge development potential. The utilization of the multi-strain to form the dominant flora in the production process, the regulation and the control of metabolism can improve the product quality and the production efficiency, and the method is a powerful means for realizing the industrial production of fermented foods; the multi-strain fermentation can improve the nutritional quality of the product; the bacteriophage pollution in production can be reduced, products with different probiotic characteristics, acidity and viscosity can be produced, for example, dairy products fermented by the combination of double or triple probiotics can improve the intestinal flora of human bodies and enhance the immunity, in addition, live lactobacillus and bifidobacterium in the fermented milk have the effect of regulating the intestines, and proteins are partially hydrolyzed to produce active peptides; the content of VB12 and folic acid is increased, wherein lactic acid can reduce p H value in intestinal cavity, is beneficial to absorption of calcium element, and is suitable for infants and the elderly with dyspepsia.
(2) The dairy product and the actinidia arguta juice are mixed for eating, so that the deficiencies of dietary fiber, vitamins and the like can be supplemented through the complementary action and dietary matching of food, and simultaneously the bitter taste is covered to a certain degree; in the technology, the enzymolysis conditions are combined with actinidia arguta juice and a multi-strain fermentation technology, so that the cow milk allergenicity of cow milk protein is reduced, and the beneficial mixed bacteria can produce some flavor substances through fermentation, so that the bitter taste generated by enzymolysis is improved, and the taste and the nutritional functionality of cow milk enzymolysis products are improved.
(3) The oligomeric cyclic saccharide obtained by starch under the catalytic action of amylase enters an internal cavity structure after the bitter substance is contacted with cyclodextrin, bitter molecules are wrapped in the cavity, bitter receptors cannot contact the bitter molecules in the cavity, the number of the bitter molecules contacted with the bitter receptors is reduced, and therefore the bitter taste of the substance is properly covered.
Erythritol is a zero calorie sugar alcohol. Because of its small molecular weight, it is easy to be absorbed by human body, and at the same time, only a small amount of erythritol absorbed by human body can be fed into human large intestine and fermented by microorganism. 80% of erythritol which enters human blood after being eaten by human bodies cannot be decomposed and metabolized by enzymes in the human bodies, does not provide energy for organisms, does not participate in sugar metabolism, and can be discharged from the human bodies only through urine, so that the phenomenon of diarrhea caused by hypertonic phenomenon is avoided, and the phenomenon of flatulence caused by intestinal bacteria fermentation is avoided; the erythritol is not utilized by oral bacteria of a human body, so that an acidic substance cannot be generated to cause damage to teeth, thereby inducing the teeth to generate dental caries, and generating an inhibiting effect on the growth of the oral bacteria, thereby playing a role in protecting the teeth. The alpha-cyclodextrin, erythritol and actinidia arguta juice are mixed and fermented by zymophyte, so that the mouthfeel is obviously improved, and the synergistic effect of reducing sensitization is achieved.

Claims (6)

1. A hypoallergenic flavored yogurt product, characterized by: the hypoallergenic flavored yogurt comprises the following raw materials in parts by weight: actinidia arguta juice: 1 to 18; α -cyclodextrin: 0.05-0.9; erythritol: 1 to 18; lactic acid bacteria and yoghourt fermentation bacteria: 0.5 to 9; 54.1-97.45 of degreased milk enzymolysis liquid;
the number of viable bacteria of lactobacillus acidophilus milk fermentation bacteria is 1010-1011CFU/g, the lactobacillus acidophilus milk fermentation bacteria comprise one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei;
the preparation method of the degreased milk enzymolysis liquid comprises the following steps:
preheating filtered, degreased and sterilized fresh milk to 50-55 ℃, adding compound protease according to the ratio of 10000:1 of substrate protein to enzyme activity in 150g of milk, maintaining the temperature at 50-55 ℃, performing enzymolysis for 120min, rapidly inactivating the enzyme at 85-90 ℃ for 5-10min after the reaction is finished, cooling to room temperature, and filtering through a 200-mesh sieve to obtain degreased milk enzymolysis liquid.
2. The method for preparing a hypoallergenic flavored yogurt product according to claim 1, characterized in that: the method comprises the following steps:
(1) preparation of defatted milk enzymatic hydrolysate
(2) Preparing Actinidia arguta juice
Selecting the uniform, full and damage-free actinidia arguta, juicing the pulp to obtain fresh juice, and filtering by 200 meshes to obtain actinidia arguta juice;
(3) mixing and blending
Preparing defatted milk enzymatic hydrolysate, and sequentially adding actinidia arguta juice, erythritol and alpha-cyclodextrin while stirring the defatted milk enzymatic hydrolysate;
(3) homogenizing
Preheating the mixture to 50-55 ℃, and homogenizing under 15-25 MPa;
(4) sterilization
Sterilizing at 85-90 deg.C for 6min, pasteurizing, and rapidly cooling to 42-45 deg.C;
(5) inoculating fermentation
Inoculating lactobacillus acidophilus milk fermentation bacteria, fermenting at 32-49 deg.C for 3-11.5h, and terminating fermentation;
(6) cooling and after-ripening: and (4) placing the fermented yogurt in a refrigerator at 2-5 ℃ for cooling and after-ripening.
3. The method for preparing a hypoallergenic flavored yogurt product according to claim 2, characterized in that: the hypoallergenic cow milk prepared in the step (1) has a protein content of 3-4%; the activity of the compound protease is 144000-146000u/g, the concentration of the enzyme solution is 0.05-0.15g/ml, and the natural pH value of the cow milk is 6.0-6.7.
4. The method for preparing a hypoallergenic flavored yogurt product according to claim 2, characterized in that: in the step (2), the actinidia arguta juice is prepared, fruit method pretreatment is carried out, and color fixative citric acid and pectinase are added, wherein the addition amount of the color fixative citric acid is 0.1%; inactivating enzyme at 90 deg.C for 10min, adding 0.1% pectase, and performing enzymolysis at 42 deg.C for 110 min.
5. The method for preparing a hypoallergenic flavored yogurt product according to claim 2, characterized in that: the fermentation conditions in the step (5) are as follows: the fermentation time is 6-12h, and the temperature is 37-45 ℃.
6. The method for preparing a hypoallergenic flavored yogurt product according to claim 2, characterized in that: the lactobacillus acidophilus milk fermentation bacteria in the step (5) comprise lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei, and the bacterial quantity adding proportion of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1:1:1: 1.
CN202011144777.7A 2020-10-23 2020-10-23 Preparation method of low-sensitization flavored yogurt product Pending CN112314704A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114600960A (en) * 2022-04-24 2022-06-10 沈阳农业大学 Hypoallergenic fermented milk beverage and preparation method thereof
CN115812786A (en) * 2022-11-10 2023-03-21 江南大学 Preparation method of yogurt with selenium-rich edible fungus flavor
CN115997819A (en) * 2022-06-29 2023-04-25 宁波大学 Set yoghurt fermented by binary probiotics and medlar dietary fibers, preparation method thereof and construction of flavor substance fingerprint

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CN105212000A (en) * 2015-10-21 2016-01-06 江苏食品药品职业技术学院 Corn fruit grain yogurt and production method thereof are baked in the prebiotic fermentation of oligopeptide
CN106472669A (en) * 2016-09-28 2017-03-08 沈阳农业大学 A kind of Actinidia arguta Sieb.et Zucc fermentation milk and preparation method thereof
CN111631261A (en) * 2020-06-08 2020-09-08 沈阳农业大学 Liquid milk preparation method based on reduction of cow milk sensitization

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KR20070071535A (en) * 2005-12-30 2007-07-04 매일유업주식회사 Hypoantigenic yoghurt and preparing method thereof
CN105212000A (en) * 2015-10-21 2016-01-06 江苏食品药品职业技术学院 Corn fruit grain yogurt and production method thereof are baked in the prebiotic fermentation of oligopeptide
CN106472669A (en) * 2016-09-28 2017-03-08 沈阳农业大学 A kind of Actinidia arguta Sieb.et Zucc fermentation milk and preparation method thereof
CN111631261A (en) * 2020-06-08 2020-09-08 沈阳农业大学 Liquid milk preparation method based on reduction of cow milk sensitization

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114600960A (en) * 2022-04-24 2022-06-10 沈阳农业大学 Hypoallergenic fermented milk beverage and preparation method thereof
CN115997819A (en) * 2022-06-29 2023-04-25 宁波大学 Set yoghurt fermented by binary probiotics and medlar dietary fibers, preparation method thereof and construction of flavor substance fingerprint
CN115812786A (en) * 2022-11-10 2023-03-21 江南大学 Preparation method of yogurt with selenium-rich edible fungus flavor
CN115812786B (en) * 2022-11-10 2024-05-28 江南大学 Preparation method of selenium-enriched edible fungus flavored yoghurt

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