CN112913928A - Fermented plant yoghourt and preparation method thereof - Google Patents
Fermented plant yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses fermented plant yoghourt and a preparation method thereof, wherein the fermented plant yoghourt is prepared from the following components in parts by weight: 60-90 parts of peanut sprout, 15-40 parts of barley malt, 15-40 parts of chickpea, 6-15 parts of sugar, 3.9-10 parts of whole milk powder and 0.1-0.4 part of bacterial powder. The invention mainly takes peanut sprouts as a substrate, improves the nutritive value, the product taste and the flavor by adding substances such as chickpeas, barley malt and the like, is not much different from the prior milk yogurt in the aspects of taste, flavor, appearance and the like, is easy to be accepted by consumers, overcomes the defects of the traditional plant-based yogurt in the aspects, has high nutritive value, can compete with the popular milk yogurt in the market, breaks through the bottleneck problem of the plant-based yogurt, provides a feasible path for the development and the application of the plant-based yogurt, and promotes the development of the plant-based yogurt industry.
Description
Technical Field
The invention relates to the technical field of fermented foods, in particular to fermented plant yoghourt and a preparation method thereof.
Background
In recent years, the yoghourt industry in China is developed vigorously, and the yoghourt fermented by using vegetable protein as a raw material is not accepted by market consumers all the time because of the problems of rough mouthfeel, serious powder feeling, large beany flavor and the like. However, the plant-based yogurt is an unbearable fermented food due to the advantages of low fat content, low cholesterol content, high dietary fiber content and the like.
The existing plant-derived fermented yogurt is prepared by taking plant bases such as grains, nuts, soybeans and the like as fermentation raw materials, adding special fermentation strains, and carrying out the process flows of soaking, grinding, homogenizing, sterilizing, cooling, inoculating, fermenting, demulsifying, stirring and the like. Research and development technicians have conducted a great deal of research on plant yogurts in order to overcome the disadvantages of the plant yogurts. For example, when peanuts are used as a plant fermentation raw material, it is difficult to solve the problems of high fat content and relatively low protein content in peanuts, and for this reason, chinese patent CN109938096A proposes a peanut sprout yogurt prepared from peanut sprout pulp, which has the following formula: 1.75-2.25 parts of peanut sprout pulp, 11-13 parts of sugar, 240 parts of milk and 0.15-0.25 part of bacterial powder. According to the patent technology, peanuts are replaced by peanut sprouts, the defects of the peanut yoghourt are overcome by utilizing the characteristics of high protein and resveratrol content, low fat content and the like of the peanut sprouts, and the problems that the yoghourt is too high in taste, appearance, easy to oxidize and rancidity and the like are solved. However, the formula of the yoghurt mainly takes milk as a main fermentation raw material, and nutritional ingredients such as protein in the yoghurt are mainly provided by the milk and do not belong to plant-based yoghurt.
Chinese patent CN109619196A discloses a germinated peanut yogurt, which has the formula: 80-120 parts of germinated peanut pulp, 40-80 parts of milk, 4-6 parts of white granulated sugar, 1-3 parts of glucose, 0.03-0.05 part of pectin and 4-8 parts of yoghourt leavening agent, wherein the germinated peanut pulp is prepared by mixing germinated peanuts and water according to the weight ratio of 1: the mixture ratio of the material to the liquid is 8-12. In the patent technology, the germinated peanuts are used for replacing soybeans, the content of raffinose and stachyose in the germinated peanut protein is low, the problem of flatulence in the abdomen after eating the soybeans can be avoided, and the content of trypsin inhibitor in the germinated peanuts is also low, so that the beany flavor can be avoided. However, the yoghourt has more milk, higher animal fat content; when the peanut sprouts are used for replacing soybeans, the product has insufficient viscosity, and the product form is far different from that of the traditional milk yogurt.
Chinese patent CN105994659A discloses a pure plant soybean tremella fermented yogurt, which comprises the following components: 90-100 parts of soybean, 10-15 parts of red-skin peanut kernel and 3-5 parts of dried tremella. The patent technology takes plant base as fermentation raw material to obtain pure plant yoghourt. In the formula of the yoghourt, the yoghourt obviously has problems in the aspects of yoghourt taste, appearance, oxidation rancidity prevention and the like due to the fact that the yoghourt contains a large amount of unsaturated fatty acids, meanwhile, the contents of raffinose, stachyose and trypsin inhibitor in the yoghourt are high, and when a consumer eats the yoghourt, the problems of beany flavor, easiness in flatulence after eating and the like also occur, so that the yoghourt is not an optimal technical scheme.
Therefore, when plant bases such as soybean sources and peanut sources are used as fermentation raw materials of pure plant yogurt, how to overcome the new negative problems brought by the plant bases is a main research hotspot of technical researchers, and is also a bottleneck of marketization application of the pure plant yogurt.
Disclosure of Invention
The invention aims to: the invention mainly uses peanut sprouts as a substrate, and substances such as chickpeas and barley malts are added to improve the nutritional value, the product taste and the flavor of the fermented plant yogurt, so that the obtained fermented plant yogurt is not greatly different from the existing cow milk yogurt in the aspects of taste, flavor, appearance and the like, is easy to be accepted by consumers, overcomes the defects of the traditional plant-based yogurt in the aspects, has high nutritional value and relatively lower cost than the cow milk yogurt, can compete with the cow milk yogurt popular in the market, breaks through the bottleneck problem of the plant-based yogurt, and provides a feasible path for the development and application of the plant-based yogurt.
The technical scheme adopted by the invention is as follows: the fermented plant yoghourt is characterized by being prepared from the following components in parts by weight: 60-90 parts of peanut sprout pulp, 15-40 parts of barley malt pulp, 15-40 parts of chickpea, 6-15 parts of sugar, 3.9-10 parts of whole milk powder and 0.1-0.4 part of fungus powder.
In the invention, peanut sprouts and barley malt are used as main raw materials, as disclosed in the prior document, the peanut sprouts have obvious effects and effects, the content of raffinose, stachyose and trypsin inhibitor is low while high protein and partial lipid are provided, the problem of flatulence in the abdomen after eating the soybeans and the beany flavor are avoided, but the peanut sprouts can not provide sufficient nutrient components and are not beneficial to the fermentation process of microorganisms, when the peanut sprouts are used for replacing the soybeans, the product viscosity is insufficient, the nutritional value is low, the product form is far different from that of the traditional cow milk yoghourt, and the milk is used as the main raw material and the peanut sprouts are used as auxiliary materials in the prior document. In order to obtain the plant-based yoghourt and overcome the defects in the application process of the peanut sprouts, the plant-based yoghourt is obtained through long-time and several-time test summarization, and when the peanut sprouts, the barley malt and the chickpeas are used as main raw materials, the fermented plant yoghourt with higher content of plant protein, higher content of dietary fiber and resveratrol and product form close to that of cow milk yoghourt can be obtained, so that the defects of the existing plant yoghourt are overcome. The peanut sprouts and the chickpeas are obtained through experimental analysis, mainly provide high protein and partial lipid, so that the full fermentation of microorganisms is facilitated, and the chickpeas can obviously improve the texture quality and the nutritional quality of the yogurt due to special nutritional ingredients and a large amount of high-quality protein; the saccharified barley malt provides part of reducing sugar and part of starch, the reducing sugar is utilized by microorganisms to further promote fermentation, the gelatinized starch can effectively increase the viscosity of the yoghourt, the three raw materials respectively provide the reducing sugar, protein and part of fat and simultaneously interact with each other to jointly promote the fermentation of the microorganisms, so that the product form is close to that of the milk yoghourt, and the three raw materials respectively have respective special nutrient substances, and the nutrient contents of the yoghourt are enriched, thereby solving the problems of low nutritional value, poor product form and insufficient yoghourt flavor of the obtained fermented plant yoghourt when peanut sprouts are used as main raw materials.
Furthermore, in the present invention, the barley malt and chickpea are innovatively introduced as the main raw materials of fermented vegetable yogurt for the reason of selection, in addition to the technical effects of barley malt and chickpea as described above, the other main reasons are: if barley is directly selected as a main raw material, because no amylase exists in the barley, exogenous amylase needs to be additionally added to decompose starch in the barley, reducing sugar is generated at the same time, and the introduction of the exogenous amylase influences the whole fermentation process, so that the fermentation difficulty and controllability are increased; therefore, when the barley malt is adopted, various amylases can be accumulated in the seeds of the barley malt in the conversion process of the barley malt into the barley malt, the starch in the barley malt can be decomposed without adding other amylases in the saccharification process, the starch in the barley seedling is not completely decomposed under the condition of not adding the exogenous amylase, reducing sugar and partial starch are obtained, and meanwhile, the adverse effect caused by directly adding the exogenous amylase is avoided. Furthermore, chickpeas belong to international high-quality vegetable protein sources, the nutritional value of the chickpeas is widely accepted, the chickpeas contain high protein, high grease and rich nutrients, the chickpeas are obtained by tests and can completely replace soybeans, and the problem that the yoghourt has beany flavor is solved.
In the fermented plant yoghourt, the three main raw materials have the characteristics of mouthfeel and flavor: 1. the peanut sprouts are characterized by fresh and cool taste, no peculiar fragrance of excessive beans, high dietary fiber, high protein and little fat; 2. the chickpeas are characterized by thick mouthfeel, special fragrance, strong fragrance and high-quality vegetable protein; 3. the barley malt is characterized in that: the barley malt has mellow taste, special barley fragrance but not strong, and the saccharified barley malt contains rich reducing sugar. Therefore, the specific contents of the three main raw materials need to be adjusted according to the coordination of the taste and the flavor, the content of a certain raw material should not be increased or reduced at will, otherwise, the obtained fermented plant yogurt has obvious influence on the taste and the flavor. The invention mainly takes peanut sprout pulp as a substrate, the nutritive value and the product taste of the chickpea and the barley malt are improved by adding the chickpea and the barley malt, and the amount of the chickpea is controlled in the process of adding the chickpea, because the unique smell is heavy, the addition amount is excessive to have bean flavor, and the addition amount is too small to obtain the product with too low consistency, and the selection is preferably carried out in the addition amount range provided by the invention to obtain the fermented plant yoghourt with mutually coordinated taste and flavor. Accordingly, it should be noted that the amount of barley malt during the addition of barley malt is preferably selected within the range of the amount of addition provided by the present invention, otherwise too much addition would result in a starchy texture in the product, while too little addition would result in a low consistency in the finished product.
Further, in the present invention, the introduction of saccharides is mainly to provide a carbon source and sweetness for the microbial population to grow and propagate, and to perform a fermentation action, so that the taste of the product is improved. Therefore, the saccharide of the present invention may be selected from one or more of sucrose, sugar substitute, and syrup, and specifically may be sucrose, erythritol, stachyose, sucralose, fructose syrup, and the like.
Preferably, the sugar of the invention is selected from sucrose and stachyose, the sucrose is added as a basic carbon source and a sweetening agent, and the stachyose is used as a prebiotic and can be utilized by probiotics (lactic acid bacteria and intestinal flora) and provides partial sweetening agent function. The addition amount of sucrose directly determines the degree of yoghurt fermentation and the degree of sour-sweet, and in the invention, the addition amount of sucrose is obtained by fine adjustment within the addition amount range recognized uniformly in the technical field. The addition of stachyose is mainly expected to control the addition amount of sucrose to provide prebiotics to improve flora and to be used as sugar substitute. Stachyose has sweetness about 22% of that of sucrose, and can be added in an amount increased as sugar substitute to achieve proper sweetness. The stachyose has the other advantages of good processing stability, and can stably reach intestinal tracts to play the role of prebiotics. Certainly, in order to save cost, sugar substitutes such as sucralose and erythritol can be added to reduce the use of sucrose and stachyose, and the sugar substitutes have low or no calorie, have the effects of not decayed teeth, not influencing the blood sugar level and the like, but are mainly used as sweetening agents due to low nutritional value.
In the present invention, whole milk powder is also introduced, which has two main effects in the present invention: 1. the lactobacillus fermented yoghourt needs to be fermented under the condition of certain protein and fat contents, and the introduction of the whole milk powder is to provide basic protein and fat contents and provide basic conditions for lactobacillus fermentation; 2. the introduction of the whole milk powder can lead the yogurt product with fat to be more exquisite and thick in shape, better in shape such as taste and smell and the like, and improve the flavor of the plant yogurt. Correspondingly, the addition amount of the whole milk powder has an optimal range, the optimal addition range of the whole milk powder is 3.9-10 parts by weight after experiments, when the whole milk powder is lower than the optimal range, the fat content in the fermentation raw material is too low, and the finally obtained taste is refreshing, and the thick and fine taste of the sour-free milk is realized; when the whole milk powder is higher than the range, the manufacturing cost is higher, the whole milk powder is extremely thick, and the whole taste is not as good as that of the milk yogurt.
Further, on the whole, compared with the traditional plant yogurt, the fermented plant yogurt mainly solves the following technical problems:
1. problem of mouthfeel: the mouthfeel of the prepared yoghurt is more similar to that of starch paste due to the problems of raw materials and the like of the traditional plant-based yoghurt, and the prepared yoghurt does not have the fine and smooth mouthfeel of the traditional yoghurt;
2. flavor problem: the traditional plant-based yoghourt has low overall mouthfeel acceptance due to the peculiar beany flavor of the raw materials, has a slightly special beany flavor compared with the traditional cow milk yoghourt in taste, is very light, and overcomes the problem of strong beany flavor of the traditional plant-based yoghourt;
3. low nutritional value: beans are mostly directly used in the traditional plant-based yogurt, the content of substances with high nutritive value is low, such as resveratrol, but the fermented plant yogurt provided by the invention has rich nutritive substances, and the problem of low nutritive value of the traditional plant-based yoghurt is solved;
4. poor appearance: the traditional plant-based yogurt is basically yellow in color, has a large color difference with yogurt, is not easy to accept by consumers and has poor appearance, while the plant-based yogurt of the invention is milky in color, has a color similar to that of cow milk yogurt, has good appearance and is easy to accept by consumers.
Further, the invention also comprises a preparation method of the fermented plant yoghourt, which is characterized by comprising the following steps:
s1, cleaning peanuts and barley with water, soaking, and performing germination culture to obtain peanut sprouts and barley sprouts for later use;
s2, taking peanut sprouts, blanching the peanut sprouts, adding water, pulping, and filtering to obtain peanut sprout pulp; soaking semen Ciceris Arietini in cold water, adding water, pulping, and filtering to obtain semen Ciceris Arietini milk; taking barley malt, adding water for saccharification, pulping after the saccharification is finished, and filtering to obtain barley malt pulp;
s3, mixing the peanut sprout pulp, the olecranon soybean milk and the barley malt pulp in proportion, and then adding the whole milk powder and the saccharides for homogenizing and mixing to obtain a homogenized mixture;
s4, boiling the homogeneous mixture, sealing and cooling, adding bacterial powder of a designed amount into the homogeneous mixture after cooling, and stirring uniformly to obtain an inoculation material;
s5, fermenting the inoculated material, and stirring the material to be uniform and sticky after fermentation to obtain a fermented material;
s6, refrigerating the fermented material at the temperature of 1-10 ℃ for a period of time to obtain the fermented plant yoghourt.
The preparation method of the invention is almost the same as the prior plant-based yoghurt fermentation process in the process flow, and the main difference is that the barley malt of the invention is saccharified to obtain various amylases, reducing sugars and partial starch, thereby avoiding the adverse effect caused by adding exogenous amylase.
Further, in the preparation method of the present invention, the mashing process of barley malt is: adding cold water into barley malt, heating to 35-45 deg.C, maintaining for a certain time, uniformly heating to 55-65 deg.C, maintaining for a certain time, heating to 68-72 deg.C, maintaining for a certain time, and finishing the saccharification process. The mashing process of the present invention is similar to the mashing treatment method in beer brewing and the principle of action is the same, but the object and effect of the mashing treatment of barley malt of the present invention are different from those of the mashing treatment in beer brewing (the object and effect of the mashing treatment of the present invention are described above).
Furthermore, when the chickpeas and the peanut sprouts are pulped, the addition amount of water is 7-15 times of the weight of each of the chickpeas and the peanut sprouts.
Further, in barley malt saccharification, the amount of water added is 10-15 times the weight of barley malt.
Further, when homogeneous mixing is carried out, the mixture is added into a colloid mill and milled for a certain time to obtain a homogeneous mixture.
Further, in order to better realize the fermentation process to obtain the desired fermented vegetable yogurt, the fermentation temperature is preferably between 36-40 ℃, and the fermentation time is preferably controlled to be 20-30 h.
Further, in the present invention, it is preferable to select 6.0 to 7.0cm of peanut sprouts and 0.5 to 1cm of barley malt, in which case the peanut sprouts and barley malt are most available.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that: the invention mainly takes peanut sprouts as a substrate, improves the nutritive value, the product taste and the flavor by adding substances such as chickpeas, barley malt and the like, is not much different from the prior milk yogurt in the aspects of taste, flavor, appearance and the like, is easy to be accepted by consumers, overcomes the defects of the traditional plant-based yogurt in the aspects, has high nutritive value, can compete with the popular milk yogurt in the market, breaks through the bottleneck problem of the plant-based yogurt, provides a feasible path for the development and the application of the plant-based yogurt, and promotes the development of the plant-based yogurt industry.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: mixing peanut sprout pulp, chickpea soybean milk and barley malt pulp, wherein the proportion of the peanut sprouts is 60 parts by weight, the proportion of the chickpeas is 15 parts by weight, and the proportion of the barley malt is 15 parts by weight;
s6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 9 parts by weight, the proportion of the white granulated sugar is 6 parts by weight, and the proportion of the stachyose is 1 part by weight;
s7, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: stirring the fermented materials uniformly, putting into a refrigerator at 4 ℃ for cold storage for 10-15 h, and taking out to obtain the yoghourt;
s13, filling: subpackaging the yoghourt into small cans under the aseptic condition to obtain the finished yoghourt.
Example 2
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: mixing peanut sprout pulp, chickpea soybean milk and barley malt pulp, wherein the proportion of the peanut sprouts is 70 parts by weight, the proportion of the chickpeas is 20 parts by weight and the proportion of the barley malt is 30 parts by weight;
s6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 5 parts by weight, the proportion of the white granulated sugar is 8 parts by weight, the proportion of the stachyose is 1 part by weight, and the proportion of the sucralose is 1 part by weight;
s7, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: and (3) uniformly stirring the fermented materials, putting the stirred materials into a refrigerator with the temperature of 4 ℃ for refrigeration for 10-15 h, and taking out the fermented materials to obtain the yoghourt.
Example 3
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: mixing peanut sprout pulp, chickpea soybean milk and barley malt pulp, wherein the proportion of the peanut sprouts is 80 parts by weight, the proportion of the chickpeas is 20 parts by weight and the proportion of the barley malt is 23 parts by weight;
s6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 6 parts by weight, the proportion of the white granulated sugar is 9 parts by weight, and the proportion of the stachyose is 1 part by weight;
s7, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: and (3) uniformly stirring the fermented materials, putting the stirred materials into a refrigerator with the temperature of 4 ℃ for refrigeration for 10-15 h, and taking out the fermented materials to obtain the yoghourt.
Example 4
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: adding peanut sprout pulp, chickpea soybean milk and barley malt pulp
S6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 7 parts by weight, the proportion of the white granulated sugar is 7 parts by weight, and the proportion of the stachyose is 2 parts by weight;
s7, homogenizing: the flavored materials are poured into a colloid mill to be milled for 2-5 mi for mixing, wherein the proportion of peanut sprouts is 65 weight parts, the proportion of chickpeas is 40 weight parts, and the proportion of barley malt is 30 weight parts, so as to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: and (3) uniformly stirring the fermented materials, putting the stirred materials into a refrigerator with the temperature of 4 ℃ for refrigeration for 10-15 h, and taking out the fermented materials to obtain the yoghourt.
Example 5
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: mixing peanut sprout pulp, chickpea soybean milk and barley malt pulp, wherein the proportion of the peanut sprouts is 90 parts by weight, the proportion of the chickpeas is 15 parts by weight, and the proportion of the barley malt is 25 parts by weight;
s6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 4 parts by weight, the proportion of the white granulated sugar is 11 parts by weight, the proportion of the sucralose is 1 part by weight, and the proportion of the glucose syrup is 1 part by weight;
s7, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: stirring the fermented materials uniformly, putting into a refrigerator at 4 ℃ for cold storage for 10-15 h, and taking out to obtain the yoghourt;
s13, filling: subpackaging the yoghourt into small cans under the aseptic condition to obtain the finished yoghourt.
Comparative example 1
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut and barley with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen glycines in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping 7-15 times of water of soybeans and filtering;
s4, saccharification: cleaning barley malt, saccharifying with 10-15 times of water, and saccharifying: heating cold water to 40 deg.C, maintaining for 30min, uniformly heating to 60 deg.C, maintaining for 20min, uniformly heating to 70 deg.C, maintaining for 40min, cooling and pulping after saccharification;
s5, mixing: mixing peanut sprout pulp, soybean milk and barley malt pulp, wherein the proportion of the peanut sprouts is 75 parts by weight, the proportion of the soybeans is 15 parts by weight, and the proportion of the barley malt is 20 parts by weight;
s6, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 3 parts by weight, the proportion of the white granulated sugar is 9 parts by weight, and the proportion of the stachyose is 1 part by weight;
s7, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s8, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s9, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s10, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s11, stirring: stirring the fermented solid yoghourt to be viscous;
s12, after-ripening: and (3) uniformly stirring the fermented materials, putting the stirred materials into a refrigerator with the temperature of 4 ℃ for refrigeration for 10-15 h, and taking out the fermented materials to obtain the yoghourt.
Comparative example 2
A preparation method of fermented plant yoghourt comprises the following steps:
s1, bud culture: cleaning peanut with water, soaking in purified water for 4h, placing into a plant growth box, culturing at 28 deg.C and humidity 80% in dark place for 72h, changing water and filter paper gauze every 12h, and culturing with purified water; selecting peanut buds of 6.0-7.0 cm and barley malt of 0.5-1 cm for later use;
s2, raw material pretreatment: blanching peanut sprout for 3 min; soaking semen Ciceris Arietini in cold water for 12 hr;
s3, pulping: pulping peanut sprout with 7-15 times of water, and filtering; pulping chickpea with 7-15 times of water, and filtering;
s4, mixing: mixing peanut sprout pulp and chickpea soybean milk, wherein the proportion of the peanut sprouts is 70 parts by weight, and the proportion of the chickpeas is 20 parts by weight;
s5, seasoning: adding whole milk powder, white granulated sugar and stachyose into the mixed raw materials, wherein the proportion of the whole milk powder is 3 parts by weight, the proportion of the white granulated sugar is 9 parts by weight, and the proportion of the stachyose is 1 part by weight;
s6, homogenizing: grinding the seasoned material in a colloid mill for 2-5 min to obtain a homogeneous mixed material;
s7, sterilization: boiling the homogenized mixture, sealing and cooling to 35-40 deg.C;
s8, inoculation: directly adding lactobacillus plantarum into the raw materials according to the mass ratio of 1-4 per mill of the mixed materials, and uniformly stirring to obtain an inoculated material;
s9, fermentation: fermenting the inoculated material at 36-40 deg.C for 20-30 h to obtain fermented material;
s10, stirring: stirring the fermented solid yoghourt to be viscous;
s11, after-ripening: and (3) uniformly stirring the fermented materials, putting the stirred materials into a refrigerator with the temperature of 4 ℃ for refrigeration for 10-15 h, and taking out the fermented materials to obtain the yoghourt.
Fermented plant yogurt index determination
1.1, sensory evaluation of fermented plant yogurt: the sour bean curd is evaluated mainly from the aspects of silkiness, viscosity, flavor and the like, and has the standards of strong silkiness, higher viscosity, weak rancidness and pleasant flavor.
1.2, protein determination: national standard GB 5009.5-2010 determination of protein in national food Standard for food safety (Takara Shuzo);
1.3, fat determination: the national standard GB 5009.6-2016 (determination of fat in food safety national standard food);
1.4, resveratrol determination: NY/T2641-2014 high performance liquid chromatography for determining resveratrol and polydatin in plant-derived food;
1.5, lactic acid bacteria determination: the national standard GB 4789.35-2016 lactic acid bacteria inspection for food safety national standard food microbiology inspection;
1.6, E.coli assay: the national standard GB 4789.3-2016 test for food safety national standard food microbiology (E.coli test).
TABLE 1 fermented vegetable yogurt sensory evaluation results
TABLE 2 fermented plant yogurt nutrient assay results
As can be seen from Table 2, comparing comparative example 1 with examples 1-5, the protein content of the formula was significantly lower than that of examples 1-5 when the chickpeas were replaced with soybeans, thus indicating that the use of chickpeas could better increase the protein content of the yogurt; comparing the comparative example with examples 1-5, the nutritional composition of the prepared yoghurt was overall lower than that of the prepared yoghurt containing barley malt when barley malt was absent in the formula; comparing examples 1-5, comparative examples 1-2 with commercially available cow's milk yogurt, the plant-based yogurt of the present invention has a protein content similar to that of cow's milk yogurt, but has a large difference in fat, vitamin a, cholesterol, and carbohydrate content, and contains lower fat, cholesterol, and carbohydrate and lower calorie than cow's milk yogurt, and meanwhile, the plant-based yoghurt of the present invention contains a certain amount of dietary fiber and iron, while cow's milk yogurt does not contain dietary fiber, and the iron content is much lower, and in health care, the plant-based yogurt of the present invention has a nutritional formula of healthier and lower calorie than cow's milk yogurt.
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 any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. The fermented plant yoghourt is characterized by being prepared from the following components in parts by weight: 60-90 parts of peanut sprout pulp, 15-40 parts of barley malt pulp, 15-40 parts of chickpea, 6-15 parts of saccharides, 3.9-10 parts of whole milk powder and 0.1-0.4 part of fungus powder.
2. The fermented plant yogurt of claim 1, prepared from the following components: 70-80 parts of peanut sprout pulp, 20-30 parts of barley malt pulp, 20-30 parts of chickpea, 9-12 parts of saccharides, 5-8 parts of whole milk powder and 0.1-0.4 part of mushroom powder.
3. Fermented plant yoghurt as claimed in claim 1 or 2, characterized in that the sugars comprise sucrose and stachyose, the amount of sucrose and stachyose added being 9-12 parts in total.
4. A method of preparing fermented vegetable yoghurt as claimed in claim 1, 2 or 3, comprising the steps of:
s1, cleaning peanuts and barley with water, soaking, and performing germination culture to obtain peanut sprouts and barley sprouts for later use;
s2, taking peanut sprouts, blanching the peanut sprouts, adding water, pulping, and filtering to obtain peanut sprout pulp; soaking semen Ciceris Arietini in cold water, adding water, pulping, and filtering to obtain semen Ciceris Arietini milk; taking barley malt, adding water for saccharification, pulping after the saccharification is finished, and filtering to obtain barley malt pulp;
s3, mixing the peanut sprout pulp, the olecranon soybean milk and the barley malt pulp in proportion, and then adding the whole milk powder and the saccharides for homogenizing and mixing to obtain a homogenized mixture;
s4, boiling the homogeneous mixture, sealing and cooling, adding bacterial powder of a designed amount into the homogeneous mixture after cooling, and stirring uniformly to obtain an inoculation material;
s5, fermenting the inoculated material, and stirring the material to be uniform and sticky after fermentation to obtain a fermented material;
s6, refrigerating the fermented material at the temperature of 1-10 ℃ for a period of time to obtain the fermented plant yoghourt.
5. A method of preparing fermented vegetable yoghurt as claimed in claim 4, characterized in that the mashing process of the barley malt is: adding cold water into barley malt, heating to 35-45 deg.C, maintaining for a certain time, uniformly heating to 55-65 deg.C, maintaining for a certain time, heating to 68-72 deg.C, maintaining for a certain time, and finishing the saccharification process.
6. The method of producing fermented plant yogurt according to claim 5, wherein water is added in an amount of 10 to 15 times the weight of barley malt during mashing of barley malt.
7. The method for preparing fermented plant yogurt according to claim 4, wherein the amount of water added is 7-15 times the weight of each of the chickpeas and peanut sprouts when they are beaten.
8. The method for preparing fermented vegetable yoghurt as claimed in claim 4, wherein, in the case of the homogeneous mixing, the mixture is milled for a certain time by adding a colloid mill to obtain a homogeneous mixture.
9. The method of preparing fermented vegetable yoghurt as claimed in claim 4, wherein the temperature of the fermentation is 36 to 40 ℃.
10. The method of claim 4, wherein 6.0-7.0 cm peanut sprouts and 0.5-1 cm barley malt are selected.
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| CN115530240A (en) * | 2022-09-26 | 2022-12-30 | 中国农业科学院油料作物研究所 | Functional linseed plant yoghourt and preparation method thereof |
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