CN112868958A - Fermented vegetable protein composite peptide beverage and preparation method thereof - Google Patents
Fermented vegetable protein composite peptide beverage and preparation method thereof Download PDFInfo
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
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- 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)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a fermented vegetable protein composite peptide beverage, which is characterized in that: 2-10 parts of peeled fresh soybean powder, 0.5-2 parts of soybean protein peptide powder, 55-70 parts of coconut juice, 20-45 parts of coconut milk extract, 1-2 parts of lactobacillus, 0.1-0.4 part of bread yeast, 1-4 parts of calcium gluconate, 0.02-0.05 part of zinc gluconate and 0.02-0.05 part of sucralose; the invention also discloses a preparation method of the fermented plant protein composite peptide beverage, and by adopting the technical scheme of the invention, the acid-producing type strains of lactic acid bacteria and the aroma-producing type strains of baker's yeast are mixed in proportion, so that the beany flavor ' acid odor ' generated by the fermented bean products can be removed, the raw beany flavor and the greasy flavor are reduced, the flavor of the plant protein beverage is improved, the mouthfeel is ensured, and the fermented plant protein composite peptide beverage is a very good fermented beverage for replacing animal dairy products; the soybean unsaturated fatty acids reach 80%, and have nervous system protecting effect and can be used for preventing diseases caused by high cholesterol.
Description
Technical Field
The invention belongs to the field of fermented beverages, and particularly relates to a fermented vegetable protein composite peptide beverage and a preparation method thereof.
Background
With the tendency of saturated consumption of animal foods such as milk, meat and the like and the deep health and environmental protection of people, the development of plant-based foods is overwhelming; particularly, the market development of plant milk and plant meat can be called aeolian water, so that the plant-based fermented beverage has a very large development space, the current commercial fermented beverage mainly takes animal dairy products such as cow milk and the like as raw materials, and is added with lactobacillus or bifidobacterium to be fermented to prepare the beverage, the beverage has low acceptance of consumers who are allergic to the animal dairy products, lactose intolerant, advocated vegetarians or concern about environmental ethics, and is influenced by health, environmental protection, sustainability and ethical thinking, many consumers are far away from the animal food, and the plant-based substitute is selected to become a food development trend, but the plant-based beverage is influenced by plants, and the taste or the smell of the plant-based fermented beverage is far away from the animal food.
Disclosure of Invention
The invention aims to solve the technical problem of providing a fermented vegetable protein composite peptide beverage which replaces animal dairy products, improves the smell and ensures the taste.
The invention also discloses a preparation method of the fermented vegetable protein composite peptide beverage.
In order to achieve the purpose, the invention adopts the technical scheme that: the fermented vegetable protein compound peptide beverage comprises 2-10 parts of peeled fresh soybean powder, 0.5-2 parts of soybean protein peptide powder, 55-70 parts of coconut juice extract, 20-45 parts of coconut milk extract, 1-2 parts of lactobacillus, 0.1-0.4 part of bread yeast, 1-4 parts of calcium gluconate, 0.02-0.05 part of zinc gluconate and 0.02-0.05 part of sucralose.
The invention discloses a fermented vegetable protein compound peptide beverage, and peeled fresh beans comprise chickpeas, hyacinth beans, soybeans, broad beans, mung beans, jack beans, pigeon peas, winged beans, white jade beans and small red beans.
The invention discloses a fermented vegetable protein composite peptide beverage, coconut pulp is coconut pulp in coconut, and the coconut pulp is sterilized after being ground and filtered, wherein the sterilization parameter is 500MPa of pressure, the pressure maintaining temperature is 30 ℃, and the pressure maintaining time is 10 min.
The invention discloses a fermented vegetable protein compound peptide beverage, and the bean protein peptide powder comprises bean protein peptide powder prepared from chickpea, hyacinth bean, soybean, broad bean, mung bean, sword bean, pigeon pea, winged bean, white jade bean and small red bean.
The invention also discloses a preparation method of the fermented vegetable protein composite peptide beverage, which comprises the following preparation steps:
s1, preparing raw materials, namely peeling fresh beans, finely grinding, screening, spraying and drying to obtain powder; grinding coconut meat, filtering and sterilizing to obtain coconut pulp;
s2, preparation of soybean protein peptide powder: (1) weighing fresh beans with skins, mixing the fresh beans with water according to a mass ratio of 1:2, and soaking the fresh beans for 8 hours at room temperature;
(2) directly pretreating the beans in the step (1) by using steam explosion equipment, wherein the steam pressure is 0.5-1.0 MPa, and the pressure maintaining time is 5-10 min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH value to 9-11 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3-4 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1: 8-1: 10, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature to be 50-60 ℃, adjusting the pH value to be 7-8 by using sodium hydroxide, adding protease with the mass of 0.1-0.5% of that of the protein precipitate, performing enzymolysis for 3-6 hours at 200-400 r/min, and centrifuging to obtain a supernatant, namely a small-molecule polypeptide solution; filtering the small molecular polypeptide solution by a microfiltration membrane with the aperture of 0.2 mu m, filtering the filtrate by an ultrafiltration membrane with the relative molecular mass of 2000, concentrating and drying to obtain the soybean protein peptide powder;
(6) preparing protein liquid: adding warm water into bean flour and bean protein peptide powder for hydration, pulping the hydration liquid in nitrogen, homogenizing, then treating for 5min by an aqueous medium ultra-high pressure sterilization method at room temperature and the pressure of 500MPa, and homogenizing after treatment, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 25 MPa;
s3, beverage preparation: and (2) fully mixing the mixed strain and the protein liquid, then fermenting, adjusting the pH to 4-5 by using citric acid after fermentation is finished, preparing a mixed solution, concentrating the mixed solution, adding the calcium gluconate, the zinc gluconate and the sucralose by weight to obtain a uniform emulsion, and sterilizing to obtain the fermented vegetable protein composite peptide beverage.
The invention discloses a preparation method of a fermented vegetable protein composite peptide beverage, wherein a mixed strain is a mixture of lactobacillus and baker's yeast, the fermentation temperature is 37-45 ℃, and the fermentation time is 3-6 hours.
The invention discloses a preparation method of a fermented vegetable protein composite peptide beverage, wherein protease is food-grade alkaline protease with the enzyme activity of more than or equal to 2 x 106U/g, papain with the enzyme activity of more than or equal to 8 x 106U/g or composite protease with the enzyme activity of more than or equal to 3 x 106U/g.
The invention discloses a preparation method of a fermented vegetable protein composite peptide beverage, wherein warm water used for preparing protein liquid is at the temperature of 50-60 ℃; the homogenizing temperature is 50-70 ℃, and the homogenizing pressure is 20 MPa.
The invention discloses a preparation method of a fermented vegetable protein composite peptide beverage, wherein the sterilization temperature of the beverage preparation is 60-80 ℃, and the sterilization time is 20-30 min.
Peptides are compound fragments between amino acids and proteins, which are formed by connecting 2 or more than 2 amino acid molecules with each other through peptide bonds, and are structural and functional fragments of proteins. Many active substances in the organism, such as hormone, enzymes and the like, are essentially peptides which have strong biological activity, wherein the peptide belongs to a micromolecule peptide consisting of 2-6 amino acids and has strong activity, and the peptide plays a key role in the processes of growth and development, metabolism, diseases, aging and death of people; the increase or decrease of the secretion of the peptide in the body enables the human to have a period from childhood, adult and old to death; the peptide is in a balanced state in a human body, if the peptide is reduced, the function of the human body is changed significantly, for children, the reduction of the peptide can cause growth and development to become slow and even stop, dwarfism can be formed after a long time, and for adults or old people, after the peptide is lack of the active peptide, the autoimmunity can be reduced, the metabolism is disordered, the endocrine dyscrasia can cause various diseases.
The fermented vegetable protein composite peptide beverage has the effect of refreshing while supplementing nutrition; by analogy with the fermentation principle of common yogurt, the strain types, the proportion and the fermentation conditions are optimized to prepare the fermented vegetable protein composite peptide beverage, which is a good substitute for the traditional animal milk fermented product; the gastrointestinal absorption capacity is different for different ages and individuals, the polypeptide of the fermented vegetable protein compound peptide beverage can be actively absorbed, waste is avoided, and the protein peptide beverage prepared by the invention is a very good protein supplement beverage.
The invention discloses a beverage prepared by fermenting bean and coconut juice composite plant protein, which takes two high-protein plant-based products of bean and coconut juice as raw materials, and the two high-protein plant-based products are crushed, ground and filtered, then are mixed with cane sugar, and are fermented under the action of mixed bacteria liquid of acid-producing bacteria of lactobacillus and aroma-producing bacteria of bread yeast, so that the fermented plant protein composite peptide beverage with strong water retention capacity and proper flavor is obtained, parameters such as the proportion of the bean and the coconut juice, the using amount of the cane sugar, the types of the mixed bacteria, the inoculation amount, the fermentation time, the fermentation temperature and the like are strictly controlled, the dissolution rate of soluble protein in the bean powder and the coconut juice is greatly improved, the content of soluble solid matters and protein in the fermented plant protein beverage is further improved, and the generation of flavor substances is further promoted; meanwhile, the water holding capacity of the fermented vegetable protein composite peptide beverage is enhanced, and various aroma substances such as alcohols, esters, acids and the like are added; the acid compound is one of the main flavor substances forming the fermented vegetable protein beverage, the acid-producing type strains of the lactic acid bacteria and the aroma-producing type strains of the baker's yeast are mixed in proportion, the beany flavor acid odor generated by the fermented bean products is greatly reduced, the raw fishy smell and the oil odor are reduced, the smell of the vegetable protein beverage is improved, the mouthfeel is ensured, and the fermented vegetable protein beverage is a very good fermented beverage for replacing animal dairy products; the soybean unsaturated fatty acids reach 80%, have nervous system protecting effect, and can prevent diseases caused by high cholesterol; meanwhile, the preparation method provided by the invention strictly limits the ratio of the lactobacillus to the bread yeast in the mixed bacteria liquid, so that the fermented vegetable protein beverage has good acid production capacity, fragrance production capacity and bacteria reproduction and decomposition capacity, the curd effect is good, the milk protein in the raw milk is decomposed into easily absorbed protein peptide and other components through the full fermentation effect of the lactobacillus, and simultaneously, the lactobacillus is metabolized to generate vitamins and other substances with nutrition and health care effects on human bodies; the invention can accelerate the growth of microorganism and shorten the fermentation time by limiting the co-fermentation of specific 2 bacteria, and meanwhile, the combination of the bacillus and the baker's yeast is beneficial to improving the acid production speed, weakening the post-acidification effect and promoting the generation of flavor substances; the invention has the advantages of wide raw material source, low price, simple fermentation process and short fermentation period, and is suitable for large-batch industrial production.
The present invention will be described in more detail with reference to the following examples.
Detailed Description
The following embodiments are provided to describe the embodiments of the present invention, such as the shapes and structures of the components, the mutual positions and connection relationships among the components, the functions and working principles of the components, the manufacturing processes and the operation and use methods of the components, and the like, in further detail, so as to help those skilled in the art to more completely, accurately and deeply understand the inventive concept and technical solutions of the present invention.
Breaking shell of fresh coconut, and taking out coconut juice for later use;
taking out the coconut, grinding and filtering the coconut meat, and then sterilizing, wherein the sterilization parameter is 500MPa, the pressure maintaining temperature is 30 ℃, and the pressure maintaining time is 10min to prepare coconut milk for later use;
example 1
The invention relates to a fermented vegetable protein composite peptide beverage which comprises the following raw materials in parts by weight: 30 g of chickpea powder, 15 g of chickpea protein peptide powder, 650 ml of coconut juice, 250 ml of coconut milk extract, 1 g of lactobacillus, 0.2 g of bread yeast, 3 g of calcium gluconate, 0.02 g of zinc gluconate and 0.01 g of sucralose;
s1, preparing raw materials, namely peeling chickpeas, finely grinding, screening, spraying and drying to obtain powder; grinding coconut meat, filtering and sterilizing to obtain coconut pulp;
s2, preparation of soybean protein peptide powder: the preparation method of the chickpea protein peptide powder comprises the following steps:
(1) weighing chickpeas with skins, mixing the chickpeas with water according to a mass ratio of 1:2 (chickpeas: water), and soaking for 8 hours at room temperature;
(2) directly pretreating the chickpeas in the step (1) by using steam explosion equipment, wherein the steam pressure is 1.0MPa, and the pressure maintaining time is 10min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH to 9 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1:9, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature to be 55 ℃, adjusting the pH value to be 7.5 by using sodium hydroxide, adding food-grade alkaline protease with the enzyme activity of more than or equal to 2 multiplied by 106U/g and the protein precipitate quality of 0.4, carrying out enzymolysis for 4 hours at 300r/min, and centrifuging to obtain a supernatant, namely a micromolecular polypeptide solution; filtering the small molecular polypeptide solution by a microfiltration membrane with the aperture of 0.2 mu m, filtering the filtrate by an ultrafiltration membrane with the intercepted relative molecular mass of 2000, concentrating and drying to obtain the chickpea protein peptide powder;
s3, adding warm water at the temperature of 50-60 ℃ into the chickpea powder and the chickpea protein peptide powder in parts by weight for hydration, pulping the hydration liquid in nitrogen, homogenizing at the temperature of 60 ℃ under the pressure of 20MPa, then treating for 5min by using a method of ultrahigh pressure sterilization of an aqueous medium at the pressure of 500MPa by using a food ultrahigh pressure processor (model HHP-300L) at room temperature, and homogenizing after treatment, wherein the temperature of homogenization is 65 ℃ under the pressure of 25MPa to obtain protein liquid;
s4, adding 1 g of mixed strain lactobacillus and 0.2 g of bread yeast into the protein liquid, fully mixing, fermenting, adjusting the pH to 4.5 by using citric acid after fermentation is finished, preparing a mixed liquid, concentrating the mixed liquid, adding the calcium gluconate, the zinc gluconate and the sucralose by weight, stirring for 30min to obtain a uniform emulsion, sterilizing at 75 ℃ for 20min, and thus obtaining the fermented vegetable protein composite peptide beverage.
Example 2
The invention relates to a fermented vegetable protein compound peptide beverage, which comprises 40 g of hyacinth bean powder, 700 ml of coconut juice, 300 ml of coconut milk extract, 1.5 g of lactobacillus, 0.3 g of baker's yeast, 4 g of calcium gluconate, 0.03 g of zinc gluconate and 0.02 g of sucralose;
s1, preparing raw materials, peeling hyacinth beans, finely grinding, screening, spraying and drying to obtain powder; grinding coconut meat, filtering and sterilizing to obtain coconut pulp;
s2, preparation of soybean protein peptide powder: the preparation method of the hyacinth bean protein peptide powder comprises the following steps:
(1) weighing a skin-carrying hyacinth bean, mixing the skin-carrying hyacinth bean with water according to a mass ratio of 1:2 (hyacinth bean: water), and soaking for 8 hours at room temperature;
(2) directly pretreating the hyacinth beans in the step (1) by using steam explosion equipment, wherein the steam pressure is 1.0MPa, and the maintaining and pressing time is 10min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH to 10 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3.5 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1:10, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature at 60 ℃, adjusting the pH value to 8 by using sodium hydroxide, adding papain with the enzyme activity of more than or equal to 8 multiplied by 106U/g and the protein precipitate quality of 0.4, carrying out enzymolysis for 4 hours at 300r/min, and centrifuging to obtain a supernatant, namely a micromolecular polypeptide solution; filtering the small molecular polypeptide solution by a microfiltration membrane with the aperture of 0.2 mu m, filtering the filtrate by an ultrafiltration membrane with the intercepted relative molecular mass of 2000, concentrating and drying to obtain the chickpea protein peptide powder;
s3, adding warm water at 50-60 ℃ into the hyacinth bean powder and the hyacinth bean protein peptide powder in parts by weight for hydration, pulping the hydration liquid in nitrogen, homogenizing at 60 ℃ under 20MPa, then treating for 5min by using a water medium ultra-high pressure sterilization method with the pressure of 500MPa at room temperature by using a food ultra-high pressure processor (model HHP-300L), and homogenizing after treatment at 65 ℃ under 25MPa to obtain protein liquid;
s4, adding 1 g of mixed strain lactobacillus and 0.2 g of bread yeast into the protein liquid, fully mixing, fermenting, adjusting the pH to 4.5 by using citric acid after fermentation is finished, preparing a mixed liquid, concentrating the mixed liquid, adding the calcium gluconate, the zinc gluconate and the sucralose by weight, stirring for 30min to obtain a uniform emulsion, sterilizing at 75 ℃ for 20min, and thus obtaining the fermented vegetable protein composite peptide beverage.
Example 3
The invention relates to a fermented vegetable protein composite peptide beverage which comprises the following raw materials in parts by weight: 50 g of small red bean powder, 20 g of small red bean protein peptide powder, 680 ml of coconut juice extract, 400 ml of coconut milk extract, 1 g of lactobacillus, 0.4 g of baker's yeast, 2 g of calcium gluconate, 0.04 g of zinc gluconate and 0.04 g of sucralose. The preparation method of the small red bean protein peptide powder comprises the following steps:
(1) weighing small red beans with skins, mixing the small red beans with water according to the mass ratio of 1:2, and soaking the small red beans for 8 hours at room temperature;
(2) directly pretreating the small red beans in the step (1) by using steam explosion equipment, wherein the steam pressure is 1.0MPa, and the maintaining time is 10min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH to 9 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1:9, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature to be 55 ℃, adjusting the pH value to be 7.5 by using sodium hydroxide, adding papain with the enzyme activity of more than or equal to 8 multiplied by 106U/g and the protein precipitate quality of 0.4, carrying out enzymolysis for 4 hours at 300r/min, and centrifuging to obtain a supernatant, namely a micromolecular polypeptide solution; filtering the small molecular polypeptide solution with a microfiltration membrane with the aperture of 0.2 mu m to obtain a permeate, filtering the permeate with an ultrafiltration membrane with the relative molecular mass of 2000, concentrating and drying to obtain small red bean protein peptide powder;
s1, adding the small red bean powder and the small red bean protein peptide powder in parts by weight into warm water at the temperature of 50-60 ℃ for hydration, pulping the hydration liquid in nitrogen, homogenizing at the temperature of 60 ℃ under the pressure of 20MPa, then treating for 5min by using a method of ultrahigh pressure sterilization of an aqueous medium at the pressure of 500MPa by using a food ultrahigh pressure processor (model HHP-300L) at room temperature, and homogenizing after treatment, wherein the temperature of homogenization is 65 ℃ under the pressure of 25MPa to obtain protein liquid;
s2, mixing the lactobacillus and the baker's yeast in parts by weight for 30min to obtain a treated substance;
s3, fully mixing the protein liquid obtained in the step S1 with the processed matter obtained in the step S2, adjusting the pH value to 4.5 by using citric acid to prepare a mixed liquid, heating and evaporating the mixed liquid to dryness, then adding the calcium gluconate, the zinc gluconate and the sucralose by weight, stirring for 30min to obtain a uniform emulsion, and sterilizing at 65 ℃ for 20min to obtain the fermented vegetable protein composite peptide beverage.
Example 4
The invention relates to a fermented vegetable protein composite peptide beverage which comprises the following raw materials in parts by weight: 40 g of soybean meal, 18 g of soybean protein peptide powder, 590 ml of coconut juice extract, 390 ml of coconut milk extract, 2 g of lactobacillus, 0.1 g of bread yeast, 2 g of calcium gluconate, 0.03 g of zinc gluconate and 0.04 g of sucralose; the preparation method of the soybean protein peptide powder comprises the following steps:
(1) weighing soybeans with skins, mixing the soybeans with water according to a mass ratio of 1:2 (soybeans: water), and soaking for 8 hours at room temperature;
(2) directly pretreating the chickpeas in the step (1) by using steam explosion equipment, wherein the steam pressure is 1.0MPa, and the pressure maintaining time is 10min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH to 9 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1:9, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature to be 55 ℃, adjusting the pH value to be 7.5 by using sodium hydroxide, adding compound protease with the protein precipitate quality of 0.4 and the enzyme activity of more than or equal to 3 multiplied by 106U/g, performing enzymolysis for 4 hours at 300r/min, and centrifuging to obtain a supernatant, namely a small-molecule polypeptide solution; filtering the small molecular polypeptide solution with a microfiltration membrane with the aperture of 0.2 mu m to obtain a permeate, filtering the permeate with an ultrafiltration membrane with the relative molecular mass of 2000, concentrating and drying to obtain soybean protein peptide powder;
s1, adding 50-60 ℃ warm water into the soybean flour and the soybean protein peptide powder in parts by weight for hydration, pulping the hydration liquid in nitrogen, homogenizing at 60 ℃ under 20MPa, then treating for 5min by using a method of ultrahigh pressure sterilization of 500MPa water medium at room temperature by using a food ultrahigh pressure processor (model HHP-300L), and homogenizing after treatment at 65 ℃ under 25MPa to obtain protein liquid;
s2, mixing the lactobacillus and the baker's yeast in parts by weight for 30min to obtain a treated substance;
s3, fully mixing the protein liquid obtained in the step S1 with the processed matter obtained in the step S2, adjusting the pH value to 4.5 by using citric acid to prepare a mixed liquid, heating and evaporating the mixed liquid to dryness, then adding the calcium gluconate, the zinc gluconate and the sucralose by weight, stirring for 1h to obtain a uniform emulsion, sterilizing at the temperature of 75 ℃ for 20min to obtain the fermented vegetable protein composite peptide beverage
Test examples
Stability test 1 of fermented vegetable protein complex peptide beverage, test materials: examples 1 to 4 fermented vegetable protein-peptide complex beverages were prepared. 2. The test method comprises the following steps: 15 ml of the fermented vegetable protein-peptide complex beverage prepared in examples 1 to 4 was stored under refrigeration (5. + -. 2 ℃ C.) and the dispersion of the emulsion was recorded for half a month.
3. The test results are shown in table 1.
TABLE 1 stability results of fermented vegetable protein complex peptide beverages
As can be seen from the data in Table 1, the fermented vegetable protein complex peptide beverages prepared in examples 1 to 4 all had good emulsion uniformity within a half month period.
TABLE 2 influence of fermentation time on product quality
By analyzing data such as acid and alkali titration, water holding capacity and viscosity and combining sensory evaluation after refrigeration, the sensory evaluation obtained by the product in example 1 is highest and the flavor of the product is best under the conditions of 43 ℃ and 4 hours of fermentation time.
TABLE 3 influence of fermentation temperature on product quality
For example 1 of the product, the results of fermentation at different temperatures for 4 hours are shown in the table, the titrated acidity is continuously increased along with the increase of the fermentation temperature, the water holding capacity basically shows an increasing trend, when the temperature reaches 45 ℃, the acidity and the water holding capacity begin to decrease, the tissue state of the yogurt decreases, and the experiment finally determines that the obtained score is the highest and the taste of the product is the best when the temperature is 43 ℃.
According to the technical scheme, the beverage prepared by fermenting the bean and coconut juice composite plant protein disclosed by the invention is prepared by taking two high-protein plant-based products of bean and coconut juice as raw materials, crushing, grinding and filtering the raw materials, mixing the raw materials with cane sugar, and fermenting under the action of mixed bacteria liquid of acid-producing bacteria of lactobacillus and aroma-producing bacteria of bread yeast to obtain the fermented plant protein composite peptide beverage with strong water retention capacity and proper flavor, wherein parameters such as the proportion of the bean and the coconut juice, the use amount of the cane sugar, the types of the mixed bacteria, the inoculation amount, the fermentation time, the fermentation temperature and the like are strictly controlled, so that the dissolution rate of soluble protein in the bean powder and the coconut juice is greatly improved, the soluble solid and the protein content of the fermented plant protein beverage are further improved, and the generation of flavor substances is further promoted; meanwhile, the water holding capacity of the fermented vegetable protein composite peptide beverage is enhanced, and various aroma substances such as alcohols, esters, acids and the like are added; the acid compound is one of the main flavor substances forming the fermented vegetable protein beverage, the acid-producing type strains of the lactic acid bacteria and the aroma-producing type strains of the baker's yeast are mixed in proportion, the beany flavor ' acid odor ' generated by the fermented bean products is removed, the raw fishy smell and the oil odor are reduced, the smell of the vegetable protein beverage is improved, the mouthfeel is ensured, and the fermented beverage is a very good fermented beverage for replacing animal dairy products; the soybean unsaturated fatty acids reach 80%, have nervous system protecting effect, and can prevent diseases caused by high cholesterol; meanwhile, the preparation method provided by the invention strictly limits the ratio of the lactobacillus to the bread yeast in the mixed bacteria liquid, so that the fermented vegetable protein beverage has good acid production capacity, fragrance production capacity and bacteria reproduction and decomposition capacity, the curd effect is good, the milk protein in the raw milk is decomposed into easily absorbed protein peptide and other components through the full fermentation effect of the lactobacillus, and simultaneously, the lactobacillus is metabolized to generate vitamins and other substances with nutrition and health care effects on human bodies; the invention can accelerate the growth of microorganism and shorten the fermentation time by limiting the co-fermentation of specific 2 bacteria, and meanwhile, the combination of the bacillus and the baker's yeast is beneficial to improving the acid production speed, weakening the post-acidification effect and promoting the generation of flavor substances; the invention has the advantages of wide raw material source, low price, simple fermentation process and short fermentation period, and is suitable for large-batch industrial production.
The present invention has been described in connection with the embodiments, and it is obvious that the specific implementation of the present invention is not limited by the above-mentioned manner, and it is within the protection scope of the present invention as long as various insubstantial modifications are made by using the method concept and technical scheme of the present invention, or the concept and technical scheme of the present invention are directly applied to other occasions without modification.
Claims (9)
1. A fermented vegetable protein composite peptide beverage is characterized in that: 2-10 parts of peeled fresh soybean powder, 0.5-2 parts of soybean protein peptide powder, 55-70 parts of coconut juice, 20-45 parts of coconut milk extract, 1-2 parts of lactobacillus, 0.1-0.4 part of bread yeast, 1-4 parts of calcium gluconate, 0.02-0.05 part of zinc gluconate and 0.02-0.05 part of sucralose.
2. The fermented vegetable protein complex peptide beverage according to claim 1, characterized in that: the peeled fresh bean comprises powder of semen Ciceris Arietini, semen lablab album, semen glycines, semen Viciae Fabae, semen Phaseoli Radiati, semen Canavaliae, semen Cajani, semen Pisi Sativi, semen Vignae Cylindricae and semen Phaseoli.
3. A fermented vegetable protein complex peptide beverage according to claim 2, characterized in that: the bean protein peptide powder is prepared from peeled fresh beans prepared from chickpea, hyacinth bean, soybean, broad bean, mung bean, sword bean, pigeon pea, winged bean, white jade bean and small red bean.
4. The fermented vegetable protein complex peptide beverage according to claim 1, characterized in that: the coconut milk is prepared by grinding and filtering coconut pulp in coconut, and sterilizing, wherein the sterilization parameter is 500MPa, the pressure maintaining temperature is 30 ℃, and the pressure maintaining time is 10 min.
5. The method for preparing a fermented vegetable protein complex peptide beverage according to any one of claims 1 to 4, wherein the fermented vegetable protein complex peptide beverage comprises the following steps: the preparation steps are as follows:
s1, preparing raw materials, namely peeling fresh beans, finely grinding, screening, spraying and drying to obtain powder; grinding coconut meat, filtering and sterilizing to obtain coconut pulp;
s2, preparation of soybean protein peptide powder: (1) weighing fresh beans with skins, mixing the fresh beans with water according to a mass ratio of 1:2, and soaking the fresh beans for 8 hours at room temperature;
(2) directly pretreating the beans in the step (1) by using steam explosion equipment, wherein the steam pressure is 0.5-1.0 MPa, and the pressure maintaining time is 5-10 min to obtain bean dregs;
(3) mixing the bean dregs obtained in the step (2) with water according to a mass ratio of 1:5, adjusting the pH value to 9-11 with sodium hydroxide, stirring and extracting for 2 hours at room temperature, and performing centrifugal filtration after extraction to obtain a filtrate;
(4) adjusting the pH of the filtrate obtained in the step (3) to 3-4 by using hydrochloric acid, standing and settling for 2 hours at room temperature, centrifuging and removing a supernatant to obtain a protein precipitate;
(5) mixing the protein precipitate obtained in the step (4) with water according to a mass ratio of 1: 8-1: 10, adding the mixture into an enzymolysis tank, setting an enzymolysis temperature to be 50-60 ℃, adjusting the pH value to be 7-8 by using sodium hydroxide, adding protease with the mass of 0.1-0.5% of that of the protein precipitate, performing enzymolysis for 3-6 hours at 200-400 r/min, and centrifuging to obtain a supernatant, namely a small-molecule polypeptide solution; filtering the small molecular polypeptide solution by a microfiltration membrane with the aperture of 0.2 mu m, filtering the filtrate by an ultrafiltration membrane with the relative molecular mass of 2000, concentrating and drying to obtain the soybean protein peptide powder;
(6) preparing protein liquid: adding warm water into bean flour and bean protein peptide powder for hydration, pulping the hydration liquid in nitrogen, homogenizing, then treating for 5min by an aqueous medium ultra-high pressure sterilization method at room temperature and the pressure of 500MPa, and homogenizing after treatment, wherein the homogenizing temperature is 65 ℃ and the homogenizing pressure is 25 MPa;
s3, beverage preparation: and (2) fully mixing the mixed strain and the protein liquid, then fermenting, adjusting the pH to 4-5 by using citric acid after fermentation is finished, preparing a mixed solution, concentrating the mixed solution, adding the calcium gluconate, the zinc gluconate and the sucralose by weight to obtain a uniform emulsion, and sterilizing to obtain the fermented vegetable protein composite peptide beverage.
6. The method for preparing a fermented vegetable protein complex peptide beverage according to claim 5, wherein: the mixed strain is a mixture of lactobacillus and baker's yeast, the fermentation temperature is 37-45 ℃, and the fermentation time is 3-6 hours.
7. The method for preparing a fermented vegetable protein complex peptide beverage according to claim 5, wherein: the protease is food-grade alkaline protease with the enzyme activity of more than or equal to 2 x 106U/g, papain with the enzyme activity of more than or equal to 8 x 106U/g or composite protease with the enzyme activity of more than or equal to 3 x 106U/g.
8. The method for preparing a fermented vegetable protein complex peptide beverage according to claim 5, wherein: the temperature of warm water used for preparing the protein liquid is 50-60 ℃; the homogenizing temperature is 50-70 ℃, and the homogenizing pressure is 20 MPa.
9. The method for preparing a fermented vegetable protein complex peptide beverage according to claim 5, wherein: the sterilization temperature of the beverage preparation is 60-80 ℃, and the sterilization time is 20-30 min.
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