CN112602775A - Preparation method of novel hemp protein peptide fermented milk - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
A preparation method of novel hemp protein peptide fermented milk belongs to the field of food processing. The invention is prepared by mixing the hemp protein peptide prepared by enzymolysis with raw milk and additives, heating for sterilization, adding a leavening agent, fermenting and refrigerating. The hemp protein peptide fermented milk provided by the invention meets the probiotic function of high viable count while ensuring unique sense, does not provide a certain reference value for the research and development of new products in the future, and has better research and development prospects.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of novel hemp protein peptide fermented milk.
Background
Fructus cannabis is a mulberry, cannabis, a medicine and a product, and has a history of eating for more than 3000 years in China. The nutritional structure and the content proportion of the fructus cannabis are reasonable, the content of fatty acid is 25-45%, unsaturated fatty acid accounts for more than 90%, linoleic acid accounts for 50-60% of the unsaturated fatty acid, linolenic acid accounts for 20-30%, the proportion of omega-6 and omega-3 is close to the optimal proportion of human body physiological metabolism, and the oil is regarded as high-quality oil; the protein content is 20-25%, 8 essential amino acids are contained, and compared with common vegetable protein such as soybean protein, the protein does not contain high-level enzyme inhibitor, so the digestibility is high; the carbohydrate accounts for 10-20%, and the fiber accounts for 10-15%; in addition, it also contains various minerals and polyphenol. At present, the fructus cannabis is mainly applied to grease development, the fructus cannabis oil contains rich unsaturated fatty acid (prostaglandin) and eicosanoids, and is beneficial to chronic diseases caused by the recovery of the immune system of a human body and adjuvant therapy; the product also contains about 3.5% of gamma-linolenic acid, which can repair damaged nerve cells, treat insomnia caused by neurasthenia, prevent the loss of cerebral neurons, prevent and treat nerve diseases, has good antioxidant effect and health care effect, can improve the quality of skin fat, treat eczema, and prevent constipation, hyperlipidemia, hypertension and other diseases.
The cake produced after pressing oil from hemp seeds is called hemp seed meal, which is mainly used as industrial feed. With the intensive research, the fructus cannabis meal also contains about 30% of protein, is mostly edestin and albumin, and has higher amino acid nutrition and digestibility compared with the soybean protein isolate. Clinical tests prove that the hemp seed protein has the effects of improving anoxia resistance, improving tolerance, improving anemia, regulating immunity and the like. The hydrolysate of fructus Cannabis protein has good antioxidant, antifatigue and immunoregulatory effects.
At present, fermented milk products in the market are mainly single or compound fruit fermented milk, the innovation point is single, most fermented milk products are added with food additives, and the fermented milk products are not beneficial to human health. With the change of consumption, more and more consumers can not only pay attention to the sensory enjoyment but also pay attention to the nutritional function characteristics when selecting products.
Disclosure of Invention
The invention aims to provide a preparation method of novel hemp protein peptide fermented milk, and the product prepared by the process has unique flavor, has the fragrance of peptide liquid and fermented milk, and has stable quality during storage, high viable count and strong antioxidant activity.
The starter strains used in the present invention include: lactobacillus fermentum (A)Lactobacillus fermentum) grx 08, lactobacillus rhamnosus (Lactobacillus rhamnosus) hsryfm 1301 and S.thermophilus (S.thermophilus) (II)Streptococcus thermophilus) DALI01, deposited in the china general microbiological culture collection center on day 9 of 2013, 12 of 2013, 6 of 2018, and 7 of 2018, respectively, at address: beijing, Chaoyang district, Xilu No. 1, institute for microbiology, China academy of sciences, No. 3, accession numbersComprises the following steps: CGMCC No. 7695, CGMCC No. 8545 and CGMCC No. 16065.
The invention relates to a preparation method of novel hemp protein peptide fermented milk, which comprises the following specific technical scheme:
1. firstly, preparing the hemp protein peptide, mixing hemp seeds (or hemp meal) and water according to the mass ratio of 1: 8-15, preparing hemp pulp, sterilizing, adding 20000-40000U/kg of trypsin, performing enzymolysis for 6-8 h at 45-50 ℃, adding 10000-20000U/kg of alkaline protease, performing enzymolysis for 3-6 h, controlling the enzymolysis degree to be 20-40 ℃, deactivating enzyme and cooling to obtain the hemp protein peptide liquid.
2. Preparing the hemp protein peptide fermented milk raw material mixed milk, uniformly mixing 97-90% (w/w, the same below) of the raw material milk and 3-10% of the hemp protein peptide liquid, then adding 4-8% of sucrose, uniformly mixing, homogenizing at 55 ℃ and 20Mpa, carrying out heat treatment at 95 ℃ for 5-10 min, and cooling to about 40 ℃ for later use.
3. And (3) preparing a leavening agent, namely adding 3-5% of the leavening agent, wherein the leavening agent consists of lactobacillus fermentum grx 08: lactobacillus rhamnosus hsryfm 1301: the volume ratio of the streptococcus thermophilus DALI01 is 1: 1: 5 to 10.
4. And (3) fermenting at the temperature of 40-42 ℃ for 4-10 h, and refrigerating at the temperature of 4 ℃ for 24 h after fermentation.
The invention has the following characteristics: the raw material for preparing the hemp protein peptide can be hemp seeds or hemp seed meal, so that the utilization of the hemp seeds is increased, and the waste of high-quality plant protein resources is reduced. The invention can improve the storage quality stability of the fermented milk without adding other additives, and increases the safety of the product. The addition of the hemp protein peptide improves the content of protein and polypeptide in the fermented milk, and enriches the nutritional value of the fermented milk.
The invention has the following characteristics: the hemp protein peptide liquid prepared by enzymolysis has stronger oxidation resistance, and the oxidation resistance of the fermented milk is enhanced when the hemp protein peptide liquid is added into the fermented milk. The DPPH free radical clearance rate and the hydroxyl free radical clearance rate of the fermented milk without adding the cannabis protein peptide are respectively about 25 percent and about 20 percent; the DPPH free radical clearance rate and the hydroxyl free radical clearance rate of the hemp protein peptide fermented milk with the addition amount of 3 percent are respectively more than 33 percent and 28 percent; the DPPH free radical clearance and the hydroxyl free radical clearance of the hemp protein peptide fermented milk with the addition amount of 6 percent are respectively more than 39 percent and 34 percent; the addition amount of the hemp protein peptide fermented milk is 9%, and the DPPH free radical clearance rate and the hydroxyl free radical clearance rate are more than 43% and 40%.
The invention has the third characteristic: when the adding amount of the hemp protein peptide is 3-10%, the sensory score of the hemp protein peptide fermented milk is 86-89, the fermented milk is milk white, is moderate in sour and sweet, tastes fine and smooth, and the fragrance of the peptide liquid is coordinated with the fragrance of the fermented milk. The water retention rate of the hemp seed protein peptide fermented milk stored for 21 days is more than 30, the acidity is less than 89 DEG T, and the viable count is more than 1 multiplied by 109CFU/mL, and no whey is separated out in the later storage period, which indicates that the hemp protein peptide fermented milk has stable quality in the storage period.
The hemp protein peptide fermented milk provided by the invention meets the probiotic function of high viable count while ensuring unique sense, does not provide a certain reference value for the research and development of new products in the future, and has better research and development prospects.
Detailed Description
Example 1:
a preparation process of hemp protein peptide solidified fermented milk comprises the following specific steps:
mixing fructus cannabis meal and water according to a mass ratio of 1: 15, preparing fructus cannabis milk, sterilizing, adding trypsin 20000U/kg, performing enzymolysis for 8 h at 45 ℃, adding 20000U/kg alkaline protease, performing enzymolysis for 3h, controlling the enzymolysis degree at 30 ℃, inactivating enzyme, and cooling to obtain fructus cannabis protein peptide liquid. Mixing 5% of hemp protein peptide liquid, 95% of raw milk and 7% of cane sugar, homogenizing at 55 ℃ and 20Mpa, carrying out heat treatment at 95 ℃ for 10 min, cooling to 40 ℃, adding 4% of a leaven, wherein the leaven consists of lactobacillus fermentum grx 08: lactobacillus rhamnosus 1301: streptococcus thermophilus DALI01 is 1: 1: and 6, fermenting in an incubator at 42 ℃, stopping fermentation when the acidity is 80 DEG T, and refrigerating at 4 ℃ for 24 h to obtain the hemp protein peptide solidified fermented milk.
Example 2:
a preparation process of hemp protein peptide stirred fermented milk comprises the following specific steps:
mixing fructus cannabis meal and water according to a mass ratio of 1: 15, preparing fructus cannabis milk, sterilizing, adding 40000U/kg of trypsin, performing enzymolysis for 6h at 50 ℃, adding 10000U/kg of alkaline protease, performing enzymolysis for 6h, controlling the enzymolysis degree to be 20 ℃, inactivating enzyme and cooling to obtain fructus cannabis protein peptide liquid. Mixing 5% of hemp protein peptide liquid, 95% of raw milk and 7% of cane sugar, homogenizing at 55 ℃ and 20Mpa, carrying out heat treatment at 95 ℃ for 10 min, cooling to 40 ℃, adding 4% of a leaven, wherein the leaven consists of lactobacillus fermentum grx 08: lactobacillus rhamnosus 1301: streptococcus thermophilus DALI01 is 1: 1: and 6, fermenting in an incubator at 42 ℃, stopping fermentation when the acidity is 80 DEG T, cooling, slowly stirring, and refrigerating at 4 ℃ for 24 hours to obtain the hemp protein peptide solidified fermented milk.
Example 3: the preparation method of the hemp protein peptide fermented milk beverage comprises the following specific steps:
fermented milk was prepared as in example 2. Mixing and dissolving sucrose accounting for 8% of the total mass of the fermented milk beverage and a stabilizer accounting for 0.4% of the total mass of the fermented milk beverage, and sterilizing to prepare the ingredients. Mixing 25-35% of the prepared fermented milk with the ingredients, homogenizing at 55-70 ℃ and 20Mpa, and carrying out sterilization or non-sterilization, cooling and aseptic filling to prepare the cannabis protein peptide fermented milk beverage.
Claims (5)
1. A preparation method of novel hemp protein peptide fermented milk is characterized in that hemp protein peptide prepared by enzymolysis is mixed with raw milk and additives, a leaven is added after heating and sterilization, and the fermented milk is prepared by fermentation and refrigeration.
2. The preparation method of the novel hemp protein peptide fermented milk according to claim 1, wherein the hemp protein peptide is prepared by mixing hemp seeds or hemp meal and water in a mass ratio of 1: 8-15, preparing hemp pulp, sterilizing, adding trypsin 20000-40000U/kg, performing enzymolysis at 45-50 ℃ for 6-8 hours, adding 10000-20000U/kg alkaline protease, performing enzymolysis for 3-6 hours, controlling the enzymolysis degree to 20-40 ℃, inactivating enzyme, and cooling to obtain the hemp protein peptide liquid.
3. The method for preparing the novel cannabis sativa protein peptide fermented milk according to claim 2, wherein the additive is sucrose, the raw materials comprise 97-90% of raw milk and 3-10% of cannabis sativa protein peptide liquid, the raw milk and the cannabis sativa protein peptide liquid are uniformly mixed, 4-8% of sucrose is added, the mixture is uniformly mixed, the mixture is homogenized at 55 ℃ and 20Mpa, the mixture is subjected to heat treatment at 95 ℃ for 5-10 min, and the mixture is cooled for later use.
4. The method for preparing the novel hemp protein peptide fermented milk according to claim 3, wherein the composition of the fermentation agent is as follows: lactobacillus fermentum grx 08: lactobacillus rhamnosus hsryfm 1301: streptococcus thermophilus DALI01 is prepared from the following components in a volume ratio of 1: 1: 5-10 mixing; the addition amount of the leavening agent is 3-5%; the fermentation temperature is 40-42 ℃; the fermentation time is 4-10 h.
5. The method for producing a novel fermented milk containing kenaf peptide according to claim 1, wherein the novel fermented milk containing kenaf peptide is used for producing set-type fermented milk, stirred-type fermented milk, and fermented milk drinks.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112899330A (en) * | 2021-04-25 | 2021-06-04 | 云南绿新生物药业有限公司 | Method for preparing antioxidant peptide from fructus cannabis protein |
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