CN112970890A - Composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and preparation process thereof - Google Patents

Abstract

The invention discloses composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and a preparation process thereof, belonging to the technical field of beverage products. The composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 30-40 parts of tea powder, 6-10 parts of grain enzymolysis liquid, 4-8 parts of cow milk fermentation liquid, 2-3 parts of fruit and vegetable fermentation powder, 2.1-2.5 parts of inulin, 1.8-2.5 parts of fructo-oligosaccharide, 1-2 parts of isomaltooligosaccharide, 2-3 parts of erythritol, 0.7-1.4 parts of sucrose fatty acid ester, 0.8-1.6 parts of carrageenan, 0.5-0.9 part of glycerol monostearate, 0.4-0.8 part of xanthan gum and 0.3-0.8 part of soybean polysaccharide. The composite prebiotics tea pulp improves the stability of the tea pulp by adding the sucrose fatty acid ester, the carrageenan and the soybean polysaccharide.

Description

Composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and preparation process thereof

Technical Field

The invention belongs to the technical field of beverages, and particularly relates to composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide and a preparation process thereof.

Background

The grain beverage is a beverage product prepared by processing grains as main raw materials, and is an important component of grain food. Such as rice, pearl barley, wheat, corn, etc., are good raw materials for producing cereal beverages. Many unique flavor cereal beverage products have been developed, among which malt beverages, rice beverages, and the like have been industrially produced. The traditional dietary habits of China are mainly vegetable foods, and the foods containing characters are the main bodies of the traditional Chinese diet. According to the Chinese food guideline, the cereal food contains 75-80% of carbohydrate, 8-10% of protein and about 1% of fat, and also contains mineral substances, B vitamins and dietary fiber. With the development of economy and the improvement of living standard, the proportion of animal food such as meat, eggs and milk taken by residents in the dietary structure is too high, the consumption of cereal food is gradually reduced, the energy and fat provided by the dietary structure are too high, the dietary fiber is too low, and the 'rich and noble diseases' are greatly increased. The food industry and consumers expect to have a food with more balanced nutrition, safer quality and more convenient eating so as to improve the increasingly unbalanced dietary structure and promote the nutritional health level of the nation. Therefore, the cereal beverage developed by using the cereal as the raw material is a main development direction of the beverage market in the future. The beverage develops towards the direction of natural, nutritional and health-care functional types in the future, so if the cereal beverage can correspondingly select nuisanceless, even green and organic raw materials from the raw materials, and enriches certain nutrients from the aspect of nutrition to make the nutrients approach to or even exceed milk, soymilk and the like, the development prospect is good, and the cereal beverage also has great market potential. The cereal beverage products on the domestic market are few, have certain novelty, have great attraction to the modern young people who seek for new and different, and have considerable prospect.

Chinese patent document ZL201310152046.0 discloses a whole grain fermented beverage, which is prepared by blending 50-90% of grain fermented liquid, 8-14% of sucrose, 0.05-0.2% of citric acid, 0.05-0.1% of malic acid and the balance of purified water by mass percent, fine-filtering, homogenizing under the pressure of 18-25Mpa, carrying out ultrahigh-temperature instantaneous sterilization treatment at the temperature of 135-137 ℃ for 2-6s, cooling to 80-85 ℃ and carrying out aseptic filling; wherein the cereal grain fermented liquid is prepared from one or more of semen Setariae, rhizoma et radix Veratri, semen Fagopyri Esculenti, fructus Hordei vulgaris, semen Panici Miliacei, fructus Zizaniae Caduciflorae, and Coicis semen. The whole grain fermented beverage has good nutritional performance, but still has the problem of poor stability.

Disclosure of Invention

The invention aims to provide a preparation process of composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide, so as to solve the problem of poor stability of the beverage produced by the prior art.

In order to solve the technical problems, the invention adopts the following technical scheme:

a composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 30-40 parts of tea powder, 6-10 parts of grain enzymolysis liquid, 4-8 parts of cow milk fermentation liquid, 2-3 parts of fruit and vegetable fermentation powder, 2.1-2.5 parts of inulin, 1.8-2.5 parts of fructo-oligosaccharide, 1-2 parts of isomaltooligosaccharide, 2-3 parts of erythritol, 0.7-1.4 parts of sucrose fatty acid ester, 0.8-1.6 parts of carrageenan, 0.5-0.9 part of glycerol monostearate, 0.4-0.8 part of xanthan gum and 0.3-0.8 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat, quinoa and sorghum seeds, sterilizing, washing with deionized water, soaking in water for 2-3 hr, and germinating in 22-25 deg.C incubator for 3-4 d; placing the germinated buckwheat, quinoa and sorghum seeds in a baking box for baking, crushing the baked buckwheat, quinoa and sorghum seeds, and sieving with a 100-mesh and 120-mesh sieve to obtain grain powder, wherein the using amount ratio of the buckwheat, the quinoa and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1 (18-20), and gelatinizing at 90-95 deg.C for 20-30min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding liquefying enzyme for liquefying enzymolysis, adding saccharifying enzyme for saccharifying enzymolysis, heating to 90-95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding neutral protease, and performing heat preservation enzymolysis for 3-4h to obtain grain enzymolysis liquid;

the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 36-38 ℃, and then adding lactobacillus paracasei, inulin and fructo-oligosaccharide for fermentation for 35-42h to obtain milk fermentation liquor.

Preferably, in the preparation process of the grain enzymolysis liquid, the buckwheat seeds, the quinoa seeds and the sorghum seeds are disinfected by sodium hypochlorite with the concentration of 2%, and the disinfection time is 5-10 min.

Preferably, in the preparation process of the grain enzymolysis liquid, the germinated buckwheat seeds, the quinoa seeds and the sorghum seeds are placed in a baking box at the temperature of 120-160 ℃ for baking for 40-50 min.

Preferably, in the preparation process of the grain enzymolysis liquid, the addition amount of the liquefying enzyme is 8-10U/g, the liquefying enzymolysis time is 30-50min, and the temperature is 60-65 ℃; the addition amount of the saccharifying enzyme is 135-145U/g, the time of saccharifying enzymolysis is 65-85min, and the temperature is 60-65 ℃; the addition amount of the neutral protease is 3000-4000U/g.

Preferably, the addition amount of the inulin in the preparation process of the milk fermentation liquid is two fifths of the total amount of the inulin, and the addition amount of the fructo-oligosaccharide is three fifths of the total amount of the fructo-oligosaccharide;

preferably, the amount ratio of inulin to fructo-oligosaccharide in the preparation process of the milk fermentation liquid is (7-9): 1.

Preferably, the addition amount of the lactobacillus paracasei in the preparation process of the milk fermentation liquid is 3.5-4.5 parts.

Preferably, the fruit and vegetable fermented powder is prepared by using grape seeds, medlar, walnuts, melon seeds, celery and carrots as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 26-28 deg.C for 10-15 days, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

Preferably, the composite prebiotics tea pulp comprises the following raw materials in percentage by weight: 34 parts of tea powder, 8 parts of grain enzymolysis liquid, 7 parts of cow milk fermentation liquid, 2.5 parts of fruit and vegetable fermentation powder, 2.3 parts of inulin, 2.2 parts of fructo-oligosaccharide, 1.6 parts of isomalto-oligosaccharide, 2.5 parts of erythritol, 1 part of sucrose fatty acid ester, 1.2 parts of carrageenan, 0.7 part of glycerol monostearate, 0.6 part of xanthan gum and 0.5 part of soybean polysaccharide.

The invention also provides a preparation process of the composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide, which comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquid, mixing uniformly, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 80-100 min; adding citric acid to adjust the pH value to 3.4-3.6;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 25-40 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

The invention has the following beneficial effects:

the composite prebiotics tea pulp has stronger stability, and the sucrose fatty acid ester, the carrageenan and the soybean polysaccharide play a synergistic role in promoting the stability of the tea pulp. The concrete expression is as follows:

1. the carrageenan serving as a stabilizer can inhibit the casein microparticles in the cow milk from interacting to form colloid, negative charges on the carrageenan and positive charges on the casein microparticles are mutually attracted in an acidic environment to further wrap the casein microparticles, so that the casein microparticles are kept in a negative charge state as a whole, and are kept in a uniform and stable state due to electrostatic repulsion, and therefore the casein particles are uniformly suspended in the milk.

2. A large amount of carboxyl and hydroxyl in sucrose fatty acid ester molecules have good affinity with casein particles, and can act on the surface of casein to form a sugar film, so that the affinity between the emulsion and protein molecules is improved, the density of the emulsion is increased, and protein particles are stably suspended in the emulsion, thereby improving the stability of the tea slurry.

3. The soybean polysaccharide can be used as an emulsion stabilizer, has good hydrophilicity and lipophilicity, can mix a water layer and an oil layer together, and is more stable in emulsification. The carrageenan and the soybean polysaccharide are beneficial to increasing the content of soluble protein in the tea pulp, reducing the surface tension and improving the stability of the tea pulp.

Disclosure of Invention

For a better understanding of the present invention, the following examples are given to illustrate, but not to limit the scope of the present invention.

In the following examples, the composite prebiotics tea pulp produced by using inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 30-40 parts of tea powder, 6-10 parts of grain enzymolysis liquid, 4-8 parts of cow milk fermentation liquid, 2-3 parts of fruit and vegetable fermentation powder, 2.1-2.5 parts of inulin, 1.8-2.5 parts of fructo-oligosaccharide, 1-2 parts of isomaltooligosaccharide, 2-3 parts of erythritol, 0.7-1.4 parts of sucrose fatty acid ester, 0.8-1.6 parts of carrageenan, 0.5-0.9 part of glycerol monostearate, 0.4-0.8 part of xanthan gum and 0.3-0.8 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat, quinoa and sorghum seeds, sterilizing with 2% sodium hypochlorite for 5-10min, washing with deionized water, soaking in water for 2-3 hr, and germinating in 22-25 deg.C incubator for 3-4 d; placing the germinated buckwheat, quinoa and sorghum seeds in a baking box at 160 ℃ of 120-plus materials for baking for 40-50min, crushing the baked buckwheat, quinoa and sorghum seeds, and sieving the crushed seeds with a 120-mesh sieve of 100-plus materials to obtain grain powder, wherein the dosage ratio of the buckwheat, quinoa and sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1 (18-20), and gelatinizing at 90-95 deg.C for 20-30min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding liquefying enzyme for liquefying enzymolysis, adding saccharifying enzyme for saccharifying enzymolysis, heating to 90-95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding neutral protease, and performing heat preservation enzymolysis for 3-4h to obtain grain enzymolysis liquid; the addition amount of the liquefying enzyme is 8-10U/g, the liquefying enzymolysis time is 30-50min, and the temperature is 60-65 ℃; the addition amount of the saccharifying enzyme is 135-145U/g, the time of saccharifying enzymolysis is 65-85min, and the temperature is 60-65 ℃; the addition amount of the neutral protease is 3000-4000U/g;

the preparation process of the cow milk fermentation liquid comprises the following steps: sterilizing milk, cooling to 36-38 ℃, adding 3.5-4.5 parts of lactobacillus paracasei, inulin accounting for two fifths of the total amount of the inulin and fructo-oligosaccharide accounting for three fifths of the total amount of the fructo-oligosaccharide, and fermenting for 35-42 hours to obtain milk fermentation liquor.

The fruit and vegetable fermentation powder is prepared from grape seeds, wolfberry fruits, walnuts, melon seeds, celery and carrots serving as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 26-28 deg.C for 10-15 days, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

A preparation process of composite prebiotics tea pulp produced by inulin and fructo-oligosaccharide comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquid, mixing uniformly, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 80-100 min; adding citric acid to adjust the pH value to 3.4-3.6;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 25-40 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

Example 1

A composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 34 parts of tea powder, 8 parts of grain enzymolysis liquid, 7 parts of cow milk fermentation liquid, 2.5 parts of fruit and vegetable fermentation powder, 2.3 parts of inulin, 2.2 parts of fructo-oligosaccharide, 1.6 parts of isomalto-oligosaccharide, 2.5 parts of erythritol, 1 part of sucrose fatty acid ester, 1.2 parts of carrageenan, 0.7 part of glycerol monostearate, 0.6 part of xanthan gum and 0.5 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat seeds, quinoa seeds and sorghum seeds, sterilizing with 2% sodium hypochlorite for 9min, washing with deionized water after sterilization, soaking in water for 3h, and placing the buckwheat seeds, quinoa seeds and sorghum seeds in an incubator at 24 ℃ for germination for 3 d; placing the germinated buckwheat seeds, the quinoa seeds and the sorghum seeds in a baking oven at 140 ℃ for baking for 45min, crushing the baked buckwheat seeds, the quinoa seeds and the sorghum seeds, and sieving the crushed seeds with a 100-mesh sieve to obtain cereal powder, wherein the using amount ratio of the buckwheat seeds, the quinoa seeds and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1:19, and gelatinizing at 90 deg.C for 30min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding a liquefying enzyme for liquefying enzymolysis, adding a saccharifying enzyme for saccharifying enzymolysis, heating to 95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding a neutral protease, preserving heat and carrying out enzymolysis for 3 hours to obtain a grain enzymolysis liquid; the addition amount of the liquefying enzyme is 9U/g, the time of liquefying enzymolysis is 40min, and the temperature is 65 ℃; the addition amount of the saccharifying enzyme is 140U/g, the time of saccharifying enzymolysis is 75min, and the temperature is 60 ℃; the addition amount of the neutral protease is 3500U/g;

the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 36 ℃, adding 4.5 parts of lactobacillus paracasei, inulin which accounts for two fifths of the total amount of the inulin and fructo-oligosaccharide which accounts for three fifths of the total amount of the fructo-oligosaccharide, and fermenting for 40 hours to obtain the milk fermentation liquid.

The fruit and vegetable fermentation powder is prepared from grape seeds, wolfberry fruits, walnuts, melon seeds, celery and carrots serving as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 27 deg.C for 12d, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

A preparation process of composite prebiotics tea pulp produced by inulin and fructo-oligosaccharide comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquid, mixing uniformly, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 80-100 min; adding citric acid to adjust the pH value to 3.5;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 30 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

Example 2

A composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 32 parts of tea powder, 9 parts of grain enzymolysis liquid, 6 parts of cow milk fermentation liquid, 2.5 parts of fruit and vegetable fermentation powder, 2.5 parts of inulin, 1.8 parts of fructo-oligosaccharide, 1 part of isomalto-oligosaccharide, 2 parts of erythritol, 1 part of sucrose fatty acid ester, 1.2 parts of carrageenan, 0.5 part of glycerol monostearate, 0.4 part of xanthan gum and 0.8 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat seeds, quinoa seeds and sorghum seeds, sterilizing with 2% sodium hypochlorite for 8min, washing with deionized water after sterilization, soaking in water for 3h, and placing the buckwheat seeds, quinoa seeds and sorghum seeds in an incubator at 24 ℃ for germination for 4 d; placing the germinated buckwheat seeds, the quinoa seeds and the sorghum seeds in a baking oven at 160 ℃ for baking for 40min, crushing the baked buckwheat seeds, the quinoa seeds and the sorghum seeds, and sieving the crushed seeds with a 120-mesh sieve to obtain cereal powder, wherein the using amount ratio of the buckwheat seeds, the quinoa seeds and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1:18, and gelatinizing at 90 deg.C for 25min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding a liquefying enzyme for liquefying enzymolysis, adding a saccharifying enzyme for saccharifying enzymolysis, heating to 90 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding a neutral protease, preserving heat and carrying out enzymolysis for 3 hours to obtain a grain enzymolysis liquid; the addition amount of the liquefying enzyme is 9U/g, the time of liquefying enzymolysis is 40min, and the temperature is 65 ℃; the addition amount of the saccharifying enzyme is 145U/g, the time of saccharifying enzymolysis is 65min, and the temperature is 65 ℃; the addition amount of the neutral protease is 3000U/g;

the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 36 ℃, adding 3.5 parts of lactobacillus paracasei, inulin which accounts for two fifths of the total amount of the inulin and fructo-oligosaccharide which accounts for three fifths of the total amount of the fructo-oligosaccharide, and fermenting for 42 hours to obtain the milk fermentation liquid.

The fruit and vegetable fermentation powder is prepared from grape seeds, wolfberry fruits, walnuts, melon seeds, celery and carrots serving as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 28 deg.C for 10 days, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

A preparation process of composite prebiotics tea pulp produced by inulin and fructo-oligosaccharide comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquid, mixing uniformly, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 80-100 min; adding citric acid to adjust the pH value to 3.5;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 40 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

Example 3

A composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 38 parts of tea powder, 10 parts of grain enzymolysis liquid, 6 parts of cow milk fermentation liquid, 3 parts of fruit and vegetable fermentation powder, 2.1 parts of inulin, 2 parts of fructo-oligosaccharide, 1.8 parts of isomaltooligosaccharide, 3 parts of erythritol, 1.4 parts of sucrose fatty acid ester, 1.6 parts of carrageenan, 0.7 part of glycerol monostearate, 0.5 part of xanthan gum and 0.3 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat seeds, quinoa seeds and sorghum seeds, sterilizing the seeds with 2% sodium hypochlorite for 10min, washing the seeds clean with deionized water after sterilization, soaking the seeds in water for 2h, and then placing the buckwheat seeds, the quinoa seeds and the sorghum seeds in an incubator at 25 ℃ for germination for 3 d; placing the germinated buckwheat seeds, the quinoa seeds and the sorghum seeds in a baking oven at 120 ℃ for baking for 45min, crushing the baked buckwheat seeds, the quinoa seeds and the sorghum seeds, and sieving the crushed seeds with a 120-mesh sieve to obtain grain powder, wherein the using amount ratio of the buckwheat seeds, the quinoa seeds and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1:19, and gelatinizing at 95 deg.C for 30min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding a liquefying enzyme for liquefying enzymolysis, adding a saccharifying enzyme for saccharifying enzymolysis, heating to 95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding a neutral protease, preserving heat and carrying out enzymolysis for 3.5 hours to obtain a grain enzymolysis liquid; the addition amount of the liquefying enzyme is 10U/g, the time of liquefying enzymolysis is 50min, and the temperature is 65 ℃; the addition amount of saccharifying enzyme is 135U/g, the time of saccharifying enzymolysis is 85min, and the temperature is 60 ℃; the addition amount of the neutral protease is 3500U/g; the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 37 ℃, adding 4 parts of lactobacillus paracasei, inulin which accounts for two fifths of the total amount of the inulin and fructo-oligosaccharide which accounts for three fifths of the total amount of the fructo-oligosaccharide, and fermenting for 35 hours to obtain the milk fermentation liquid.

The fruit and vegetable fermentation powder is prepared from grape seeds, wolfberry fruits, walnuts, melon seeds, celery and carrots serving as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 26 deg.C for 12d, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

A preparation process of composite prebiotics tea pulp produced by inulin and fructo-oligosaccharide comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquor, uniformly mixing, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 90 min; adding citric acid to adjust the pH value to 3.6;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 25 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

Example 4

A composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide comprises the following raw materials in parts by weight: 36 parts of tea powder, 6 parts of grain enzymolysis liquid, 5 parts of cow milk fermentation liquid, 2 parts of fruit and vegetable fermentation powder, 2.3 parts of inulin, 2.5 parts of fructo-oligosaccharide, 1.7 parts of isomalto-oligosaccharide, 2.3 parts of erythritol, 0.7 part of sucrose fatty acid ester, 0.8 part of carrageenan, 0.9 part of glycerol monostearate, 0.8 part of xanthan gum and 0.5 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat, quinoa and sorghum seeds, sterilizing with 2% sodium hypochlorite for 5min, washing with deionized water, soaking in water for 2.5 hr, and germinating in 22 deg.C incubator for 4 d; placing the germinated buckwheat seeds, the quinoa seeds and the sorghum seeds in a baking oven at 140 ℃ for baking for 50min, crushing the baked buckwheat seeds, the quinoa seeds and the sorghum seeds, and sieving the crushed seeds with a 100-mesh sieve to obtain cereal powder, wherein the using amount ratio of the buckwheat seeds, the quinoa seeds and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1:20, and gelatinizing at 95 deg.C for 20min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding a liquefying enzyme for liquefying enzymolysis, adding a saccharifying enzyme for saccharifying enzymolysis, heating to 95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding a neutral protease, preserving heat and carrying out enzymolysis for 4 hours to obtain a grain enzymolysis liquid; the addition amount of the liquefying enzyme is 8U/g, the time of liquefying enzymolysis is 30min, and the temperature is 60 ℃; the addition amount of the saccharifying enzyme is 140U/g, the time of saccharifying enzymolysis is 75min, and the temperature is 65 ℃; the addition amount of the neutral protease is 4000U/g; the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 38 ℃, adding 4.5 parts of lactobacillus paracasei, inulin which accounts for two fifths of the total amount of the inulin and fructo-oligosaccharide which accounts for three fifths of the total amount of the fructo-oligosaccharide, and fermenting for 40 hours to obtain the milk fermentation liquid.

The fruit and vegetable fermentation powder is prepared from grape seeds, wolfberry fruits, walnuts, melon seeds, celery and carrots serving as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 27 deg.C for 15d, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

A preparation process of composite prebiotics tea pulp produced by inulin and fructo-oligosaccharide comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquor, uniformly mixing, and placing in a constant-temperature water bath kettle at 90 ℃ for heat treatment for 100 min; adding citric acid to adjust the pH value to 3.4;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 30 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.

Comparative example 1

The preparation process is basically the same as that of example 1, except that sucrose fatty acid ester, carrageenan and soybean polysaccharide are absent in the raw materials for preparing the composite prebiotic tea pulp.

Comparative example 2

The preparation process is basically the same as that of example 1, except that sucrose fatty acid ester is absent in the raw materials for preparing the composite prebiotic tea pulp.

Comparative example 3

The preparation process is basically the same as that of example 1, except that carrageenan is absent in the raw materials for preparing the composite prebiotic tea pulp.

Comparative example 4

The preparation process is basically the same as that of example 1, except that soybean polysaccharide is absent in the raw materials for preparing the composite prebiotic tea pulp.

Comparative example 5

The whole grain fermented beverage is prepared by the method of the example 1-3 in the Chinese patent document 'whole grain fermented beverage (patent number: ZL 201310152046.0').

The products of examples 1 to 4 and comparative examples 1 to 5 were subjected to the stability test in the following manner

The products of examples 1 to 4 and comparative examples 1 to 5 were subjected to a centrifugal test, and the smaller the centrifugal precipitation rate, the smaller the precipitation rate, indicating the better stability. The specific test results are shown in the following table.

From the above table, the stability of the composite prebiotics tea pulp product of the invention is obviously better than that of the product of the comparative example 5, at least improved by 29.7%, and as can be seen from the centrifugal precipitation rate of the example 1 and the comparative examples 1-4, the sucrose fatty acid ester, the carrageenan and the soybean polysaccharide play a synergistic role in promoting the stability of the tea pulp. The concrete expression is as follows:

1. the carrageenan serving as a stabilizer can inhibit the casein microparticles in the cow milk from interacting to form colloid, negative charges on the carrageenan and positive charges on the casein microparticles are mutually attracted in an acidic environment to further wrap the casein microparticles, so that the casein microparticles are kept in a negative charge state as a whole, and are kept in a uniform and stable state due to electrostatic repulsion, and therefore the casein particles are uniformly suspended in the milk.

2. A large amount of carboxyl and hydroxyl in sucrose fatty acid ester molecules have good affinity with casein particles, and can act on the surface of casein to form a sugar film, so that the affinity between the emulsion and protein molecules is improved, the density of the emulsion is increased, and protein particles are stably suspended in the emulsion, thereby improving the stability of the tea slurry.

3. The soybean polysaccharide can be used as an emulsion stabilizer, has good hydrophilicity and lipophilicity, can mix a water layer and an oil layer together, and is more stable in emulsification. The carrageenan and the soybean polysaccharide are beneficial to increasing the content of soluble protein in the tea pulp, reducing the surface tension and improving the stability of the tea pulp.

The above description should not be taken as limiting the invention to the embodiments, but rather, as will be apparent to those skilled in the art to which the invention pertains, numerous simplifications or substitutions may be made without departing from the spirit of the invention, which shall be deemed to fall within the scope of the invention as defined by the claims appended hereto.

Claims (10)

1. The composite prebiotics tea pulp produced by applying inulin and fructo-oligosaccharide is characterized by comprising the following raw materials in parts by weight: 30-40 parts of tea powder, 6-10 parts of grain enzymolysis liquid, 4-8 parts of cow milk fermentation liquid, 2-3 parts of fruit and vegetable fermentation powder, 2.1-2.5 parts of inulin, 1.8-2.5 parts of fructo-oligosaccharide, 1-2 parts of isomaltooligosaccharide, 2-3 parts of erythritol, 0.7-1.4 parts of sucrose fatty acid ester, 0.8-1.6 parts of carrageenan, 0.5-0.9 part of glycerol monostearate, 0.4-0.8 part of xanthan gum and 0.3-0.8 part of soybean polysaccharide;

the preparation process of the grain enzymolysis liquid comprises the following steps: selecting full buckwheat, quinoa and sorghum seeds, sterilizing, washing with deionized water, soaking in water for 2-3 hr, and germinating in 22-25 deg.C incubator for 3-4 d; placing the germinated buckwheat, quinoa and sorghum seeds in a baking box for baking, crushing the baked buckwheat, quinoa and sorghum seeds, and sieving with a 100-mesh and 120-mesh sieve to obtain grain powder, wherein the using amount ratio of the buckwheat, the quinoa and the sorghum seeds is 3:2: 0.5; mixing grain powder and deionized water at a ratio of 1 (18-20), and gelatinizing at 90-95 deg.C for 20-30min to obtain gelatinized liquid; cooling the gelatinized liquid, placing in an enzymolysis tank at 65 ℃, adding liquefying enzyme for liquefying enzymolysis, adding saccharifying enzyme for saccharifying enzymolysis, heating to 90-95 ℃ for enzyme deactivation, cooling, placing at 55 ℃, adding neutral protease, and performing heat preservation enzymolysis for 3-4h to obtain grain enzymolysis liquid;

the preparation process of the cow milk fermentation liquid comprises the following steps: and (3) sterilizing the milk, cooling to 36-38 ℃, and then adding lactobacillus paracasei, inulin and fructo-oligosaccharide for fermentation for 35-42h to obtain milk fermentation liquor.

2. The composite prebiotic tea slurry produced by applying inulin and fructo-oligosaccharide according to claim 1, wherein buckwheat, quinoa and sorghum seeds are disinfected by sodium hypochlorite with the concentration of 2% in the preparation process of the grain enzymolysis solution, and the disinfection time is 5-10 min.

3. The composite prebiotic tea slurry produced by applying inulin and fructo-oligosaccharide as claimed in claim 2, wherein the preparation process of the grain enzymolysis liquid comprises the step of placing the germinated buckwheat, quinoa and sorghum seeds in a baking box at the temperature of 120-160 ℃ for baking for 40-50 min.

4. The composite prebiotic tea slurry produced by applying inulin and fructo-oligosaccharide according to any one of claims 1-3, wherein the addition amount of the liquefying enzyme in the preparation process of the grain enzymolysis liquid is 8-10U/g, the time of the liquefying enzymolysis is 30-50min, and the temperature is 60-65 ℃; the addition amount of the saccharifying enzyme is 135-145U/g, the time of saccharifying enzymolysis is 65-85min, and the temperature is 60-65 ℃; the addition amount of the neutral protease is 3000-4000U/g.

5. The composite prebiotic tea slurry produced by applying inulin and fructo-oligosaccharide according to claim 1, wherein the addition amount of inulin in the preparation process of the milk fermentation liquid is two fifths of the total amount of inulin, and the addition amount of fructo-oligosaccharide is three fifths of the total amount of fructo-oligosaccharide.

6. The composite prebiotic tea pulp produced by applying inulin and fructo-oligosaccharide according to claim 1, wherein the dosage ratio of inulin to fructo-oligosaccharide in the preparation process of the milk fermentation liquid is (7-9): 1.

7. The composite prebiotic tea slurry produced by using inulin and fructo-oligosaccharide according to any one of claims 5 or 6, wherein the addition amount of lactobacillus paracasei in the preparation process of the milk fermentation liquid is 3.5-4.5 parts.

8. The composite prebiotic tea pulp produced by applying inulin and fructo-oligosaccharide as claimed in claim 1, wherein the fruit and vegetable fermentation powder is prepared by using grape seeds, medlar, walnuts, melon seeds, celery and carrots as main raw materials in a weight ratio of 2:1:3:1:5: 6; the preparation method comprises pulverizing grape seed, fructus Lycii, semen Juglandis, semen Benincasae, herba Apii Graveolentis, and radix Dauci Sativae, pulping, sterilizing the pulp at high temperature, cooling, pouring into a fermentation tank, adding yeast, lactobacillus, and Bacillus bifidus, and fermenting at a weight ratio of 2:1: 0.8; fermenting at 26-28 deg.C for 10-15 days, concentrating under reduced pressure, cooling, and drying to obtain fruit and vegetable fermented powder.

9. The composite prebiotic tea pulp produced by applying inulin and fructo-oligosaccharide according to claim 1, which is characterized by comprising the following raw materials in percentage by weight: 34 parts of tea powder, 8 parts of grain enzymolysis liquid, 7 parts of cow milk fermentation liquid, 2.5 parts of fruit and vegetable fermentation powder, 2.3 parts of inulin, 2.2 parts of fructo-oligosaccharide, 1.6 parts of isomalto-oligosaccharide, 2.5 parts of erythritol, 1 part of sucrose fatty acid ester, 1.2 parts of carrageenan, 0.7 part of glycerol monostearate, 0.6 part of xanthan gum and 0.5 part of soybean polysaccharide.

10. A process for preparing composite prebiotic tea pulp produced by using inulin and fructo-oligosaccharide according to any one of claims 1 to 9, which comprises the following steps:

s1: adding sucrose fatty acid ester, one third carrageenan and one half of soybean polysaccharide into milk fermentation liquid, mixing uniformly, and placing in a 90 ℃ constant temperature water bath kettle for heat treatment for 80-100 min; adding citric acid to adjust the pH value to 3.4-3.6;

s2: adding the rest inulin and the rest fructo-oligosaccharide into the grain enzymolysis liquid, stirring and dissolving, and adding xanthan gum, glyceryl monostearate, the rest carrageenan and the rest soybean polysaccharide;

s3: mixing the milk fermentation liquor obtained in the step S1 and the grain enzymolysis liquor obtained in the step S2 uniformly, adding tea powder, fruit and vegetable fermentation powder, isomaltose hypgather and erythritol to obtain a mixed liquor, adding the mixed liquor into a high-pressure homogenizer for homogenizing for 2 times, wherein the homogenizing pressure is 25-40 Mpa;

s4: filling, and sterilizing at 120 deg.C for 20min to obtain composite prebiotics tea slurry.