CN112438324A - Preparation method of pure plant fermented peanut milk - Google Patents
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Abstract
The invention discloses a preparation method of pure plant fermented peanut yoghourt, which comprises the steps of selecting, grinding, killing, cooling, carrying out enzymolysis, blending, homogenizing, sterilizing, cooling, carrying out inoculation fermentation, demulsifying and filling.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of pure plant fermented peanut yoghourt.
Background
The peanut milk is a milky drink which is processed by grinding peanuts as main raw materials, contains rich high-quality protein, unsaturated fatty acid, vitamin A, B, C, D, E, Ca, P, Fe, Zn, K and other mineral substances and trace elements, has various nutritional and health-care effects of reducing cholesterol, promoting cell development and metabolism, enhancing memory and the like, and is a popular plant milk product.
The peanut yoghourt is a milk curdled yoghourt product prepared by lactobacillus fermentation on the basis of peanut milk. The peanut milk is similar to common yogurt, tastes smooth, is sour, sweet and delicious, has unique flavor, contains original nutrient components of peanut milk, also contains a large amount of active probiotics and health-care functional factors beneficial to human health, and is an upgraded product of the peanut milk.
With the rapid development of the economic level and the food processing technology in China, the domestic yoghurt market is increasingly healthy and refined, plant-based fermented soymilk and the like are continuously generated besides the traditional animal-based yoghurt with rich taste, but pure plant fermented peanut yoghurt is rare, for example, the fermented peanut yoghurt mentioned in the patent CN102754685A still uses milk and peanut to be compounded as main raw materials, and still uses the milk as the fermentation base instead of pure plant-based fermentation, and the pure plant fermented yoghurt in the market at present generally has the technical difficulties of low plant protein utilization rate, slow fermentation speed, easy pollution, poor flavor and taste and the like.
Disclosure of Invention
The invention aims to solve the technical problems that the pure plant base fermentation is adopted, the utilization rate of peanut protein and saccharide can be effectively improved, the fermentation speed of the yoghourt is improved, the problem that the product is easy to pollute due to too slow fermentation is effectively solved, the fermentation time of the product can be effectively shortened, and the peanut yoghourt is sour, sweet, delicious, smooth in taste and natural in flavor.
In order to solve the technical problems, the technical solution of the invention is as follows:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanut with normal temperature water, killing peanut pulp after grinding, and cooling;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 50-60 ℃, and continuously performing enzymolysis for 1-3 h;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 40-45 DEG T.
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Further, the ratio of the peanuts to the water in the peanut grinding in the step (2) is 1: 3 or 1: 2, the pulping temperature is 20-30 ℃, and the circulating pulping time is 5-10 min.
Further, the peanut milk is pasteurized at the temperature of 80-90 ℃ for 5-10min in the step (2), and is cooled to the temperature of 50-60 ℃.
Further, the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis solution of the step (3) is 2:1:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
Further, the ratio of lactobacillus gasseri, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%.
The invention has the beneficial effects that:
1. the invention adopts pure peanuts as the fermented base material, does not add animal base materials such as milk and the like, belongs to pure plant-based fermented yoghourt, provides a new food choice for consumer groups who like yoghourt but also prefer vegetarian food, and improves the nutritional value of the peanut yoghourt;
2. according to the invention, by adopting a composite enzymolysis technology, protein macromolecular substances in peanuts are hydrolyzed into micromolecular peptide substances, and insoluble components such as cellulose in peanut red skins and peanut particles are decomposed into soluble sugars, so that the utilization rate of peanut protein and sugars is effectively improved, the pollution problem caused by too slow fermentation of strains is effectively reduced, the fermentation speed is accelerated, the fermentation time is shortened, the fermentation flavor and taste of products are improved, and under the condition that no milk animal base material is added, the utilization rate of peanut protein and sugars can be effectively improved, so that the peanut yoghourt is sweet, sour and delicious, and has smooth taste and natural flavor;
3. according to the invention, multiple strains are compounded, the fermented peanut milk is sour, sweet and delicious, has fine and smooth taste and good flavor, and the peanut milk is subjected to the peanut treatment process of killing the peanuts before enzymolysis, so that part of mixed bacteria in the peanut milk can be effectively removed, the pollution of the mixed bacteria in the enzymolysis process of the peanut milk is avoided, and the flavor of the product is improved.
Drawings
FIG. 1 is a table of the discrimination effect of the enzymatic hydrolysis;
FIG. 2 is a table of the effect of differentiating the fermentation conditions;
fig. 3 is a table of the effect of the discrimination of the pasteurisation conditions.
Detailed Description
The invention is described in further detail below with reference to the figures and specific examples. It should be noted that the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The method aims to solve the technical problems that pure plant fermented yoghourt in the current market generally has low utilization rate of plant protein, low fermentation speed, high possibility of pollution, poor flavor and mouthfeel and the like. The application discloses a preparation method of pure plant fermented peanut yoghourt, which comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanut with normal temperature water, killing peanut pulp after grinding, and cooling;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 50-60 ℃, and continuously performing enzymolysis for 1-3 h;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 40-45 DEG T.
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Preferably, the ratio of the peanuts to the water in the peanut grinding in the step (2) is 1: 3 or 1: 2, the pulping temperature is 20-30 ℃, and the circulating pulping time is 5-10 min.
Preferably, the peanut pulp in the step (2) is pasteurized at the temperature of 80-90 ℃ for 5-10min, and cooled to the temperature of 50-60 ℃.
Preferably, the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis solution of the step (3) is 2:1:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
Preferably, the ratio of lactobacillus gasseri, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%.
The present application will be further illustrated by the following examples:
the first embodiment is as follows:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts with normal-temperature water, killing the peanut pulp after grinding, and then cooling, wherein the proportion of the peanuts to the water is 1: 3, grinding the peanut milk at 20 ℃ for 10min, performing pasteurization on the peanut milk at 80 ℃ for 10min, and cooling to 50 ℃;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form an enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting the enzymolysis temperature to 55 ℃, and continuously performing enzymolysis for 2 hours; the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis liquid is 2:1:1, adding 0.1% of enzymolysis liquid by mass ratio according to a finished product;
(4) blending; adding 8% white sugar, blending, homogenizing under 30Mpa at 65 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: cooling after the sterilization is finished, compounding Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis to form an inoculation liquid, adding the inoculation liquid into the inoculation liquid for inoculation, fermenting at 42 ℃ for 6 hours, wherein the fermentation termination acidity is 40 DEG T, the ratio of the Lactobacillus bulgaricus, the Streptococcus thermophilus, the Lactobacillus acidophilus and the Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Example two:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts with normal-temperature water, killing the peanut pulp after grinding, and then cooling, wherein the proportion of the peanuts to the water is 1: 3, the pulping temperature is 25 ℃, the circulating pulping time is 8min, the peanut pulp pasteurization temperature is 85 ℃, the pasteurization time is 8min, and the cooling temperature is 55 ℃;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form an enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting the enzymolysis temperature to 55 ℃, and continuously performing enzymolysis for 1.5 hours; the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis liquid is 2:1:1, adding 0.15% of enzymolysis liquid by mass ratio according to a finished product;
(4) blending; adding 8% white sugar, blending, homogenizing under 35Mpa at 70 deg.C, and performing UHT ultra high temperature instantaneous sterilization at 139 deg.C for 10S.
(5) Inoculating and fermenting: cooling after sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the inoculation liquid for inoculation, wherein the fermentation temperature is 43 ℃, the fermentation time is 7 hours, the fermentation termination acidity is 42 DEG T, the ratio of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Example three:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts with normal-temperature water, killing the peanut pulp after grinding, and then cooling, wherein the proportion of the peanuts to the water is 1: 2, the pulping temperature is 30 ℃, the circulating pulping time is 5min, the peanut pulp pasteurization temperature is 90 ℃, the pasteurization time is 5min, and the cooling temperature is 60 ℃;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 60 ℃, and continuously performing enzymolysis for 3 hours; the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis liquid is 2:1:1, adding 0.2% of enzymolysis liquid by mass ratio according to a finished product;
(4) blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: cooling after the sterilization is finished, compounding Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis to form an inoculation liquid, adding the inoculation liquid into the inoculation liquid for inoculation, wherein the fermentation temperature is 44 ℃, the fermentation time is 6 hours, the fermentation termination acidity is 45 DEG T, the ratio of the Lactobacillus bulgaricus, the Streptococcus thermophilus, the Lactobacillus acidophilus and the Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Example four:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts with normal-temperature water, killing the peanut pulp after grinding, and then cooling, wherein the proportion of the peanuts to the water is 1: 2, the pulping temperature is 30 ℃, the circulating pulping time is 5min, the peanut pulp pasteurization temperature is 90 ℃, the pasteurization time is 5min, and the cooling temperature is 60 ℃;
(3) enzymolysis: adding enzymolysis liquid such as protease, cellulase or diastase into peanut slurry, adjusting enzymolysis temperature to 60 deg.C, and continuously performing enzymolysis for 3 hr; the addition amount of the enzymolysis solution is 0.2 percent of the addition mass ratio of the enzymolysis solution according to the finished product;
(4) blending; adding 9% white sugar, blending, homogenizing under 30Mpa at 70 deg.C, and performing UHT ultra high temperature instant sterilization at 137 deg.C for 15S.
(5) Inoculating and fermenting: cooling after the sterilization is finished, compounding Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis to form an inoculation liquid, adding the inoculation liquid into the inoculation liquid for inoculation, wherein the fermentation temperature is 44 ℃, the fermentation time is 6 hours, the fermentation termination acidity is 45 DEG T, the ratio of the Lactobacillus bulgaricus, the Streptococcus thermophilus, the Lactobacillus acidophilus and the Bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.003%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Example five:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts with normal-temperature water, killing the peanut pulp after grinding, and then cooling, wherein the proportion of the peanuts to the water is 1: 3 or 1: 2, the pulping temperature is 20-30 ℃, the circulating pulping time is 5-10min, the peanut pulp pasteurization temperature is 80-90 ℃, the peanut pulp pasteurization time is 5-10min, and the cooling temperature is 50-60 ℃;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 50-60 ℃, and continuously performing enzymolysis for 1-3 h; the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis liquid is 2:1:1, adding 0.1-0.2% of enzymolysis liquid by mass ratio according to a finished product;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: cooling after the sterilization is finished, and inoculating lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus or bifidobacterium lactis by taking lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus or bifidobacterium lactis as an inoculating liquid, wherein the fermentation temperature is 42-44 ℃, the continuous fermentation time is 13-18 hours, the fermentation termination acidity is 15-30 DEG T, and the addition amount of the inoculating liquid is 0.002-0.004%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
Example six:
a preparation method of pure plant fermented peanut yogurt comprises the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanuts into slurry by using normal-temperature water, wherein the ratio of the peanuts to the water is 1: 3 or 1: 2, the pulping temperature is 20-30 ℃, and the circulating pulping time is 5-10 min;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 50-60 ℃, and continuously performing enzymolysis for 1-3 h; the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis liquid is 2:1:1, adding 0.1-0.2% of enzymolysis liquid by mass ratio according to a finished product;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: cooling after sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid after cooling is finished, fermenting at 42-44 ℃ for 6-8 hours, wherein the acidity after fermentation is 30-35 DEG T, the ratio of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis in the inoculation liquid is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002-0.004%;
(6) demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
The quality of the fermented peanut yogurt is determined through five indexes of acidity, fermentation time, smell, taste and tissue form, and by implementing the above embodiment, the peanut yogurt produced through a plurality of tests according to the embodiment is evaluated through the above five indexes, and the specific results are as follows:
by comparing the first embodiment, the second embodiment, the third embodiment and the fourth embodiment, the mixed enzymolysis is not carried out in the step (3) of the fourth embodiment, only single enzymolysis is carried out, the corresponding effect is shown in the enzymolysis condition distinguishing effect table of fig. 1, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment adopt the composite enzymolysis technology, the acidity is 40-45 degrees T, the acidity meets the requirement of the yoghourt, the fermentation is sufficient, and the acidity of the fourth embodiment is only 25-30 degrees T, and the acidity is insufficient; the fermentation time of the two is the same and is 6-8 hours; from the aspect of smell, the smell of the first, second and third examples is mellow and has no peculiar smell, while the smell of the fourth example is light and has obvious putrefactive smell; from the aspect of taste, the first, second and third examples have fine and smooth taste and moderate sour, while the fourth example has rough taste, has bad flavors of raw peanuts and the like and insufficient sour; from the tissue morphology, the first, second and third examples are uniform, the surface is smooth and the viscosity is moderate, while the fourth example is non-uniform, the surface has pores and is thin.
Therefore, by combining the comparison, the composite enzymolysis technology is adopted in the application, protein macromolecular substances in the peanuts are hydrolyzed into micromolecular peptide substances, and insoluble components such as cellulose and the like in the peanut red skins and peanut particles are decomposed into soluble sugars, so that the utilization rate of the peanut protein and the sugars is effectively improved, the pollution problem caused by over-slow fermentation of strains is effectively reduced, the fermentation flavor and the taste of products are improved, the utilization rate of the peanut protein and the sugars can be effectively improved under the condition that no milk animal base material is added, and the peanut yoghourt is sweet and sour, delicious, smooth in taste and natural in flavor.
By comparing the first embodiment, the second embodiment, the third embodiment and the fifth embodiment, the step (5) of the fifth embodiment does not carry out multi-strain compound fermentation, only carries out single-strain fermentation, and the corresponding effect is shown in the fermentation condition distinguishing effect table of fig. 2, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment adopt multi-strain compound fermentation, the acidity is 40-45 DEG T, the acidity meets the requirement of yoghourt, the fermentation is sufficient, the acidity of the fifth embodiment is only 15-30 DEG T, and the acidity is insufficient; in terms of fermentation time, the fermentation time of the first, second and third examples is only 6-8 hours, while the fermentation time of the fifth example is 13-18 hours, the fermentation time difference is large, the fermentation efficiency of the fifth example is very slow, and in terms of odor, the first, second and third examples have mellow fragrance without peculiar smell, while the fifth example has light fragrance; from the aspect of mouthfeel, the mouthfeel of the first embodiment, the second embodiment and the third embodiment is fine and smooth, and the acidity is moderate, while the mouthfeel of the fifth embodiment is rough, and has bad flavors of raw peanuts and the like; the first, second and third examples are uniform in tissue morphology, smooth in surface and moderately sticky, while the fifth example is uniform, but has pores on the surface and is slightly thin.
Therefore, by combining the comparison, the invention adopts multiple strains to carry out fermentation, and the fermented product is sour, sweet, delicious, fine and smooth in taste and good in flavor, thereby greatly shortening the fermentation time and improving the fermentation efficiency.
By comparing the first embodiment, the second embodiment, the third embodiment and the sixth embodiment, the step (2) of the sixth embodiment is directly ground without pasteurization and cooling treatment, and the corresponding effects are shown in a pasteurization condition distinguishing effect table in figure 3, and as can be seen from the figure, the first embodiment, the second embodiment and the third embodiment adopt pasteurization and cooling treatment on acidity, the acidity is 40-45 DEG T, the acidity meets the requirement of yoghourt, the fermentation is sufficient, while the acidity of the sixth embodiment is only 30-35 DEG T, and the acidity is insufficient; the fermentation time is the same as that of the fermentation time; from the aspect of smell, the smell of the two is the same; from the aspect of mouthfeel, the mouthfeel of the first embodiment, the second embodiment and the third embodiment is fine and smooth, and the acidity is moderate, while the mouthfeel of the sixth embodiment is also fine and smooth, but as the pasteurization is not carried out, the mixed bacteria can enter, and some peculiar smell can be generated; the first, second and third examples are uniform in tissue morphology, smooth in surface and moderate in viscosity, the fifth example is uniform, but the surfaces of the first, second and third examples are porous and thin, the biggest difference between the first, second and third examples is that the shelf life of the first, second and third examples is far longer than that of the sixth example, the sixth example is not pasteurized, and peanut pulp is easily polluted by infectious microbes and easily goes bad in the enzymolysis process.
Therefore, by combining the comparison, the peanut treatment process of killing and cooling the peanut pulp before enzymolysis can effectively remove part of mixed bacteria in the peanut raw material, avoid the peanut pulp from being easily polluted by the mixed bacteria in the enzymolysis process, and improve the flavor of the product.
The invention adopts pure peanuts as the fermented base material, does not add animal base materials such as milk and the like, belongs to pure plant-based fermented yoghourt, provides a new food choice for consumer groups who like yoghourt but also prefer vegetarian food, and improves the nutritional value of the peanut yoghourt; the problem that the product is easily polluted due to too slow fermentation is effectively solved, so that the peanut yoghourt is sweet, sour and delicious, and has smooth mouthfeel and natural flavor.
The above-mentioned embodiments are only preferred embodiments of the present invention, and do not limit the technical scope of the present invention, so that the changes and modifications made by the claims and the specification of the present invention should fall within the scope of the present invention.
Claims (5)
1. A preparation method of pure plant fermented peanut yogurt is characterized by comprising the following steps:
(1) selecting peanuts: picking and removing unqualified peanut kernels with mildew, insect bites and the like, and cleaning the qualified peanut kernels;
(2) grinding: grinding peanut with normal temperature water, killing peanut pulp after grinding, and cooling;
(3) enzymolysis: compounding protease, cellulase and saccharifying enzyme to form enzymolysis liquid, adding the enzymolysis liquid into peanut slurry, adjusting enzymolysis temperature to 50-60 ℃, and continuously performing enzymolysis for 1-3 h;
(4) blending; adding 8-10% white sugar, blending, homogenizing under 30-40Mpa at 65-75 deg.C, performing UHT ultrahigh temperature instantaneous sterilization at 137-139 deg.C for 10-15S.
(5) Inoculating and fermenting: and cooling after the sterilization is finished, compounding lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium lactis to form inoculation liquid, adding the inoculation liquid into the liquid, inoculating, fermenting at the temperature of 42-44 ℃, continuing for 6-8 hours, and stopping fermentation until the acidity is 40-45 DEG T.
(6) Demulsifying: demulsifying after fermentation is finished, and filling to finish the preparation of the pure plant fermented peanut yoghourt.
2. The method for preparing the pure plant fermented peanut yogurt according to claim 1, wherein the method comprises the following steps: the proportion of the peanuts to the water during grinding of the peanuts in the step (2) is 1: 3 or 1: 2, the pulping temperature is 20-30 ℃, and the circulating pulping time is 5-10 min.
3. The method for preparing the pure plant fermented peanut yogurt according to claim 1, wherein the method comprises the following steps: in the step (2), the peanut milk is pasteurized at the temperature of 80-90 ℃ for 5-10min, and is cooled to the temperature of 50-60 ℃.
4. The method for preparing the pure plant fermented peanut yogurt according to claim 1, wherein the method comprises the following steps: the ratio of protease, cellulase and saccharifying enzyme in the enzymolysis solution in the step (3) is 2:1:1, the addition amount of the enzymolysis solution is 0.1-0.2% of the addition mass ratio of the enzymolysis solution based on the finished product.
5. The method for preparing the pure plant fermented peanut yogurt according to claim 1, wherein the method comprises the following steps: the ratio of the lactobacillus gasseri, the streptococcus thermophilus, the lactobacillus acidophilus and the bifidobacterium lactis in the inoculation liquid in the step (5) is 3:2:1:1, and the addition amount of the inoculation liquid is 0.002% -0.004%.
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