CN114027454A - Plant nutrient low-alcohol milk beverage and preparation method thereof - Google Patents
Plant nutrient low-alcohol milk beverage and preparation method thereof Download PDFInfo
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- CN114027454A CN114027454A CN202111507677.0A CN202111507677A CN114027454A CN 114027454 A CN114027454 A CN 114027454A CN 202111507677 A CN202111507677 A CN 202111507677A CN 114027454 A CN114027454 A CN 114027454A
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Images
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food production, and particularly discloses a plant nutrient low-alcohol milk beverage and a preparation method thereof. The plant nutrient low-alcohol milk beverage is prepared from the following raw materials in parts by weight: 200 parts of bean dreg powder, 120 parts of fruit freeze-dried powder, 30-40 parts of plant protein isolate, 1-2 parts of lactic acid bacteria starter, 1-2 parts of distiller's yeast, 8-10 parts of whole milk powder, 3-4 parts of emulsifier, 1.5-2 parts of gel, 1-2 parts of edible essence, 8-20 parts of sweetener and 600 parts of water 550. The beverage has fruit fragrance, smooth taste, balanced nutrition, and contains active lactic acid probiotic.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a plant nutrient low-alcohol milk beverage and a preparation method thereof.
Background
With the accelerated global warming, the research and development of low-carbon food are more and more urgent. The low-carbon food system is a food processing system with minimum greenhouse gas output established in the whole food body chain from the top of a field to a dining table in each main link including production, processing, packaging and consumption.
With the economic development and the upgrading of consumption, the public consumers pay more and more attention to the nutritional value and the health value of food. The fermented plant nutritious milk beverage is a new vegetarian product and is popular with foreign consumers. In recent years, the method is also gradually popularized in various levels of markets of cities and rural areas in China. However, the plant type plant nutrition milk beverage in the market is single in type, and needs to be improved and developed.
The fruit freeze-dried powder is a new form of fruit processing, is more and more concerned, can furthest retain the functional components of the fruit, and has the advantages of nutrition, storage resistance and the like. Research shows that the fruit freeze-dried powder is rich in dietary fiber, polyphenol, polysaccharide, vitamins, mineral substances and the like, wherein the dietary fiber is a well-known blood sugar reducing component, and the polyphenol and the polysaccharide have the effects of resisting oxidation, resisting aging, reducing cholesterol, protecting liver and the like. The bean dregs are leftovers left in the bean curd processing process, the quantity of the bean dregs generated every year is large, and the bean dregs are piled like a mountain or simply treated to be used as animal feed, so that the environmental pollution is caused, and the resource waste is also realized. The bean dregs are rich in various beneficial components such as amino acids, soybean polysaccharide, fat, dietary fiber, soybean flavone, mineral substances and the like which are necessary for human bodies. Therefore, the fruit freeze-dried powder and the bean dregs are utilized to develop high-value products, and the fruit freeze-dried powder and the bean dregs have higher practical value and economic value.
Disclosure of Invention
The invention provides a plant nutrient low-alcohol milk beverage which has fruit fragrance, smooth mouthfeel and balanced nutrition and contains active lactic acid probiotics.
The invention provides a plant nutrient low-alcohol milk beverage which is prepared from the following raw materials in parts by weight: 200 parts of bean dreg powder, 120 parts of fruit freeze-dried powder, 30-40 parts of plant protein isolate, 1-2 parts of lactic acid bacteria starter, 1-2 parts of distiller's yeast, 8-10 parts of whole milk powder, 3-4 parts of emulsifier, 1.5-2 parts of gel, 1-2 parts of edible essence, 8-20 parts of sweetener and 600 parts of water 550;
wherein the effective viable count of the lactic acid bacteria starter and the distiller's yeast is at least 108cfu/g。
Preferably, the plant nutrient low-alcohol milk beverage is prepared from the following raw materials in parts by weight: 200 parts of bean dreg powder, 100 parts of fruit freeze-dried powder, 40 parts of plant protein isolate, 1 part of lactic acid bacteria agent, 1 part of distiller's yeast, 10 parts of whole milk powder, 4 parts of emulsifier, 2 parts of gel, 1 part of edible essence, 12 parts of sweetening agent and 600 parts of water;
wherein the effective viable count of the lactic acid bacteria starter and the distiller's yeast is at least 108cfu/g。
Preferably, the distiller's yeast is obtained by mixing saccharomyces cerevisiae, rhizopus, mucor and aspergillus niger according to the mass ratio of 8-10:1-2:0-2:0-2 or 8-10:0-2:1-2:0-2 or 8-10:0-2:0-2: 1-2.
Preferably, the lactic acid bacteria starter is one or a mixture of two of Lactobacillus delbrueckii subsp bulgaricus or Streptococcus thermophilus.
Preferably, the emulsifier is sodium caseinate; the gel is sodium alginate or xanthan gum.
Preferably, the edible essence is one or more of fruit lyophilized powder essence, vanilla essence or maple sugar essence.
The invention also provides a preparation method of the plant nutrient low-alcohol milk beverage, which comprises the following steps:
s1, mixing the freeze-dried fruit powder, the bean dreg powder, the plant protein isolate, the sweetening agent, the emulsifier, the gel, the whole milk powder and the edible essence which are weighed according to the weight part ratio with water, and sequentially homogenizing and sterilizing to obtain a mixture;
s2, adding distiller' S yeast into the mixture, fermenting in a sealed environment at 25-28 ℃ for 10-12h, heating to 60-65 ℃, and keeping for 30-40min to obtain emulsion;
s3, cooling to 35 +/-1 ℃, inoculating a lactic acid bacteria starter, and fermenting for 10-12 h;
s4, after-ripening the fermentation product obtained in the step S3 at 4 ℃ for 20-24h to obtain the plant low-alcohol milk beverage.
Preferably, the homogenization is carried out at 20-25 MPa.
Preferably, the fruit freeze-dried powder and the bean dreg powder are sieved by a 20-mesh sieve before being mixed with water.
Preferably, the sterilization is maintained at 85-90 ℃ for 5-10 min.
Compared with the prior art, the invention has the beneficial effects that:
1. the plant nutrient low-alcohol milk beverage provided by the invention has the advantages that the fruit freeze-dried powder, the bean dreg powder and the plant protein isolate are mutually coordinated, sufficient conditions are provided for the low-alcohol fermentation and lactobacillus fermentation processes in the preparation process, and in addition, the plant nutrient low-alcohol milk beverage also provides rich nutritional components required by human bodies, such as plant protein, polysaccharide and the like, and also has functional components for promoting gastrointestinal motility and resisting aging, such as dietary fibers, polyphenol, mineral substances and the like.
2. The plant nutrient milk beverage provided by the invention not only maintains the original nutrient quality of the fruit lyophilized powder and the bean product, but also has increased acidity and sufficient fragrance of the fermented product, has the flavor and taste of the fermented plant nutrient milk beverage, and has obvious characteristics of the plant nutrient milk beverage.
3. According to the preparation method provided by the invention, the distiller's yeast and the lactic acid bacteria are subjected to compound fermentation, firstly, the distiller's yeast is used for low-alcohol fermentation to generate richer flavor substances, and meanwhile, under the action of the distiller's yeast, macromolecular proteins, dietary fibers and the like in a raw material system are converted into polypeptides, amino acids and polysaccharides which are easier to absorb; the lactic acid bacteria fermentation is carried out subsequently, so that the lactic acid flavor of the beverage can be improved; the prebiotics produced in the fermentation process of the lactic acid bacteria can promote the ecological environment of the prebiotics in the gastrointestinal tract of the human body under a low alcohol system, can improve the absorption of the human body to other nutrient substances while promoting the absorption of the human body to the nutrient substances in the fruit freeze-dried powder, plays a role in synergy and is beneficial to the health of the human body.
4. Because the added fruit lyophilized powder raw material is acidic, an acidic environment is provided for the fermentation process, the symbiosis of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus can be more suitable for the acidic environment in the lactobacillus fermentation process, and the quality of the fermented product is more effectively improved.
5. The distiller's yeast is selected to be commonly used by saccharomyces cerevisiae, rhizopus and the like, and the saccharomyces cerevisiae has better aroma production performance compared with other microorganisms for producing alcohol, and is more beneficial to the improvement of the aroma of products; meanwhile, the microorganisms such as rhizopus, mucor and the like can degrade polysaccharide to generate monosaccharide, and then the monosaccharide is utilized by the microorganisms for producing alcohol such as saccharomyces cerevisiae and the like, so that favorable conditions are provided for the process of producing alcohol by the saccharomyces cerevisiae; and biological enzymes such as glycosidase and the like synthesized in the fermentation process of mucor, rhizopus and the like can promote the release of flavor substances, and are more beneficial to the improvement of the flavor of the product.
6. The plant nutrient milk beverage provided by the invention is analyzed and identified by a gas chromatography-mass spectrometer, 63 aroma substances are added, compared with 16 raw materials, 12 aroma substances are added compared with the traditional lactobacillus fermentation.
7. The invention utilizes the processing by-products, simultaneously adopts the fermentation of the living lactic acid bacteria, is easier to be digested and absorbed by human body, can meet the nutrition required by people in daily life, and has unique flavor.
Drawings
FIG. 1 is a GC-MS analysis chromatogram of a mixed control sample;
FIG. 2 is a GC-MS analysis chromatogram of a sample;
FIG. 3 is a GC-MS analysis chromatogram of a sample prepared in comparative example 3;
FIG. 4 is a GC-MS analysis chromatogram of a starting material.
Detailed Description
The present invention will be further described with reference to the following examples, which are intended to illustrate only some, but not all, of the embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, shall fall within the scope of protection of the present invention.
The lactic acid bacteria starter and the koji (Saccharomyces cerevisiae, Rhizopus, Mucor, Aspergillus niger) used below were purchased from Angel Yeast Ltd.
Example 1
A plant nutrient low-alcohol milk beverage is prepared by the following steps:
(1) mixing 200 parts of bean dreg powder, 100 parts of kiwi fruit powder, 40 parts of plant protein isolate, 20 parts of cane sugar, 10 parts of whole milk powder, 4 parts of sodium caseinate, 2 parts of sodium alginate and 2 parts of kiwi fruit edible essence according to parts by weight with 600 parts of warm water at the temperature of 60 +/-1 ℃, and fully and uniformly stirring to prepare a mixed solution;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 20 MPa;
(3) pasteurization: maintaining at 85 deg.C for 5min, and sterilizing;
(4) adding 1 part of distiller's yeast, fermenting at 25 deg.C for 10 hr, rapidly heating to 65 deg.C, and maintaining for 30min to obtain emulsion with alcoholic strength of about 3%; wherein the distiller's yeast is obtained by mixing saccharomyces cerevisiae and rhizopus according to the mass ratio of 8:1, and the effective viable count of the saccharomyces cerevisiae and the rhizopus is 10 x 108cfu/g；
(6) Cooling to 35 + -1 deg.C, inoculating 1 part of Lactobacillus delbrueckii subspecies Bulgaria, stirring, fermenting for 10 hr, wherein the effective viable count of Lactobacillus delbrueckii subspecies Bulgaria is 108cfu/g；
(7) Taking out, refrigerating at 4 deg.C, and after-ripening for 24 hr to obtain plant low-alcohol milk beverage.
Example 2
A plant nutrient low-alcohol milk beverage is prepared by the following steps:
(1) taking 150 parts of bean dreg powder, 120 parts of banana powder, 30 parts of plant protein isolate, 8 parts of whole milk powder, 8 parts of cane sugar, 3 parts of sodium caseinate, 1.5 parts of sodium alginate, 3 parts of stevioside and 1 part of banana essence according to parts by weight, mixing with 550 parts of warm water at 70 +/-1 ℃, and fully and uniformly stirring to prepare mixed plant emulsion;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 25 MPa;
(3) pasteurization: maintaining at 90 deg.C for 10min, and sterilizing;
(4) adding 1 part of distiller's yeast, fermenting at 25 deg.C for 12 hr, rapidly heating to 65 deg.C, and maintaining for 40min to obtain emulsion with alcoholic strength of about 3%; wherein the distiller's yeast is obtained by mixing saccharomyces cerevisiae and aspergillus niger according to the mass ratio of 5:1, and the effective viable count of the saccharomyces cerevisiae and the aspergillus niger is 8 x 108cfu/g；
(6) Cooling to 35 +/-1 ℃, inoculating 1 part of streptococcus thermophilus, uniformly stirring, fermenting for 12 hours, wherein the effective viable count of the streptococcus thermophilus is 8 x 108cfu/g；
(7) Taking out, refrigerating at 4 deg.C, and after-ripening for 20 hr to obtain plant low-alcohol milk beverage.
Example 3
A plant nutrient low-alcohol milk beverage is prepared by the following steps:
(1) taking 200 parts of bean dreg powder, 80 parts of apple dreg powder, 20 parts of roxburgh rose powder, 30 parts of plant protein isolate, 20 parts of xylitol, 10 parts of whole milk powder, 4 parts of sodium caseinate, 1.5 parts of xanthan gum and 1 part of apple essence according to parts by weight, mixing with 600 parts of warm water at 65 +/-1 ℃, and fully and uniformly stirring to prepare mixed plant emulsion;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 25 MPa;
(3) pasteurization: maintaining at 90 deg.C for 8min, and sterilizing;
(4) adding 1 part of distiller's yeast, fermenting at 25 deg.C for 10 hr, rapidly heating to 65 deg.C, and maintaining for 30min to obtain emulsion with alcoholic strength of about 3%; wherein the distiller's yeast is obtained by mixing saccharomyces cerevisiae, rhizopus, mucor and aspergillus niger according to the mass ratio of 8:1:2:2, and the effective viable count of the saccharomyces cerevisiae, the rhizopus, the mucor and the aspergillus niger is 8 x 108cfu/g；
(6) Cooling to 35 +/-1 ℃, inoculating 1 part of streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricusThe equivalent blend is evenly stirred and fermented for 10 hours, and the effective viable count of the streptococcus thermophilus and the lactobacillus delbrueckii subsp bulgaricus is 10 x 108cfu/g；
(7) Taking out, refrigerating at 4 deg.C, and after-ripening for 24 hr to obtain plant low-alcohol milk beverage.
Example 4
A plant nutrient low-alcohol milk beverage is different from that in example 3 in the type of distiller's yeast, and is specifically obtained by mixing saccharomyces cerevisiae, rhizopus and mucor according to the mass ratio of 10:1: 2.
Example 5
A plant nutrient low-alcohol milk beverage is different from that in the embodiment 3 in the type of distiller's yeast, and is specifically obtained by mixing saccharomyces cerevisiae, rhizopus, mucor and aspergillus niger according to the mass ratio of 5:1: 1.
Example 6
A plant nutrient low-alcohol milk beverage is different from that in the embodiment 3 in the type of distiller's yeast, and is specifically obtained by mixing saccharomyces cerevisiae, mucor and aspergillus niger according to the mass ratio of 8:1: 1.
Comparative example 1
A plant nutrient low-alcohol milk beverage is prepared by the following steps:
(1) taking 200 parts of bean dreg powder, 80 parts of apple dreg powder, 20 parts of roxburgh rose powder, 30 parts of plant protein isolate, 20 parts of cane sugar, 10 parts of whole milk powder, 4 parts of sodium caseinate, 1.5 parts of xanthan gum and 1 part of apple essence according to parts by weight, mixing with 600 parts of warm water at 65 +/-1 ℃, and fully and uniformly stirring to prepare a mixed solution;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 25 MPa;
(3) pasteurization: maintaining at 85 deg.C for 8min, and sterilizing;
(4) cooling to 35 +/-1 ℃, inoculating 1 part of equivalent blend of streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus, stirring uniformly, fermenting for 10 hours, wherein the effective viable count of the streptococcus thermophilus and the lactobacillus delbrueckii subsp bulgaricus is 10 x 108cfu/g；
(5) Taking out, refrigerating at 4 deg.C, and after-ripening for 24 hr to obtain plant low-alcohol milk beverage.
Comparative example 2
A plant nutrient low-alcohol milk beverage is prepared by the following steps:
(1) taking 200 parts of bean dreg powder, 80 parts of apple dreg powder, 20 parts of roxburgh rose powder, 30 parts of plant protein isolate, 20 parts of cane sugar, 10 parts of whole milk powder, 4 parts of sodium caseinate, 1.5 parts of xanthan gum and 1 part of apple essence according to parts by weight, mixing with 600 parts of warm water at 65 +/-1 ℃, and fully and uniformly stirring to prepare a mixed solution;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 25 MPa;
(3) pasteurization: maintaining at 85 deg.C for 5min, and sterilizing;
(4) adding 1 part of distiller's yeast, fermenting at 25 deg.C for 10 hr, rapidly heating to 65 deg.C, and maintaining for 30min to obtain emulsion with alcoholic strength of about 3%; wherein the distiller's yeast is obtained by mixing saccharomyces cerevisiae, rhizopus, mucor and aspergillus niger according to the mass ratio of 8:1:2:2, and the effective viable count of the saccharomyces cerevisiae, the rhizopus, the mucor and the aspergillus niger is 8 x 108cfu/g；
(5) Taking out, refrigerating at 4 deg.C, and after-ripening for 24 hr to obtain plant low-alcohol milk beverage.
Comparative example 3
A plant lactobacillus beverage is prepared by the following steps:
(1) taking 200 parts of bean dreg powder, 80 parts of apple powder, 30-40 parts of plant protein isolate, 20 parts of cane sugar, 10 parts of whole milk powder, 4 parts of sodium caseinate, 2 parts of sodium alginate and 1 part of apple essence according to parts by weight, mixing with 600 parts of warm water at 65 +/-1 ℃, and fully and uniformly stirring to prepare a mixed solution;
(2) stirring the emulsion at high speed for 2min, and homogenizing under 25 MPa;
(3) pasteurization: maintaining at 85 deg.C for 5min, and sterilizing;
(4) inoculating 1 part of lactobacillus bulgaricus, and fermenting for 20 hours in a sealed manner, wherein the effective viable count of the lactobacillus bulgaricus is 10 x 108cfu/g；
(5) Taking out, refrigerating at 4 deg.C, and after-ripening for 24 hr;
(6) and after homogenizing and blending, carrying out high-temperature instantaneous sterilization to obtain the plant lactic acid fermented milk beverage.
1. Sensory evaluation was performed on the vegetable low-alcohol milk beverages provided in examples 1 to 6 of the present invention and comparative examples 1 to 3. The sensory evaluation group consisted of 11 persons and evaluated the color, aroma, taste, texture and texture state. The samples prepared in advance were stored at low temperature, randomly coded with 3-digit numbers before evaluation, and randomly presented to the taster. The whole evaluation process is carried out in a sensory evaluation laboratory with a white baffle and white lamplight, each sample is repeated for 3 times, different samples are subjected to mouth rinsing with clear water during evaluation, and the intermission time is more than 3 min. Sensory evaluation criteria for low-alcohol milk beverages are shown in table 1.
TABLE 1 sensory evaluation criteria for Low-alcohol milk beverages
The results are shown in Table 2.
TABLE 2 sensory evaluation score of the products
2. Protein content and alcohol content determination
2.1 measurement of protein content
The determination method is carried out according to the first Kjeldahl method in GB 5009.5-2016 of determination of protein in food safety national standard food.
The results are shown in Table 3.
TABLE 3 protein content of the respective groups
| Product(s) | Protein content (g/L) |
| Example 1 | 77.4 |
| Example 2 | 67.8 |
| Example 3 | 68.6 |
| Example 4 | 72.4 |
| Example 5 | 69.8 |
| Example 6 | 75.1 |
| Comparative example 1 | 66.2 |
| Comparative example 2 | 63.1 |
| Comparative example 3 | 64.2 |
The measurement results show that the protein content of the plant nutrient low-alcohol milk beverage provided by the embodiments 1 to 6 of the invention is more than 68 g/L.
2.2, alcohol content measurement
The determination method is carried out according to GB5009.225-2016 (concentration of ethanol in national standard wine for food safety).
The results are shown in Table 4.
TABLE 4 Alcoholic strength determination of the respective groups of products
| Product(s) | Alcohol content (%) |
| Example 1 | 3.5 |
| Example 2 | 3.3 |
| Example 3 | 3.1 |
| Example 4 | 3.1 |
| Example 5 | 3.2 |
| Example 6 | 3.4 |
| Comparative example 1 | 0 |
| Comparative example 2 | 3.1 |
| Comparative example 3 | 0 |
The results show that the vegetable milk beverage provided by the invention contains about 3% of alcohol content, and is more beneficial to the digestion and absorption of the effective components in the milk beverage in a human body.
3. Detection of nutrient components and aroma substances
And (3) measuring the nutrient components and the aroma substances by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry technology. The analytical determination method refers to ' Wangyang, Wang Jie, Liu Yaqiong, and the like, ' headspace solid phase microextraction-gas chromatography-mass spectrometry for determining the aroma component [ J ] of the pomace fermented distilled liquor, 2012,33(12) ' the specific process is as follows:
10mL of the fermentation product provided in example 1, each starting material and comparative example 3 was placed in a headspace bottle, 5g of sodium chloride, a magnetic rotor, 20. mu.L of internal standard (3-octanol) was added, the lid was screwed, and the mixture was shaken well. Heating and balancing in a constant-temperature water bath kettle at 60 ℃ for 30min, inserting an activated Solid Phase Microextraction (SPME) adsorption extraction head into a headspace bottle, extracting at 60 ℃ for 50min, desorbing the SPME extraction head at 250 ℃ for 3min through a gas chromatography injection port, performing GC-MS analysis (Agilent 8890-5977B), and retrieving the aroma identification result through a NIST17 mass spectrum library. The chromatograms obtained by GC-MS analysis are shown in FIGS. 1-4.
Fig. 1 to 4 show that the plant nutrient milk beverage provided in example 1 has a total of 63 identified aroma substances, including 13 esters such as ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, amyl acetate, hexyl acetate and ethyl hexanoate, 6 alcohols such as 2-methyl-1-butanol and n-hexanol, ketones and organic fatty acids. Meanwhile, the aroma substances in the plant nutrient milk beverage provided by the example 1 are increased by 16 compared with the total amount of the raw materials, and are increased by 12 compared with the beverage obtained by the traditional lactic acid bacteria fermentation method in the comparative example 3, and the plant nutrient milk beverage has typical fruit aroma and frankincense.
The types and concentrations of main aroma substances in the plant nutritional milk beverage provided in example 1 are shown in table 5.
Table 5 identification table of key aroma substances in the plant nutrient milk beverage provided in example 1
The above embodiments are merely preferred embodiments of the present invention, and the scope of the present invention is not limited thereby, and all technical solutions that fall under the spirit of the present invention fall within the scope of the present invention.
Claims (10)
1. A plant nutrient low-alcohol milk beverage is characterized by being prepared from the following raw materials in parts by weight: 200 parts of bean dreg powder, 120 parts of fruit freeze-dried powder, 30-40 parts of plant protein isolate, 1-2 parts of lactic acid bacteria starter, 1-2 parts of distiller's yeast, 8-10 parts of whole milk powder, 3-4 parts of emulsifier, 1.5-2 parts of gel, 1-2 parts of edible essence, 8-20 parts of sweetener and 600 parts of water 550;
wherein the effective viable count of the lactic acid bacteria starter and the distiller's yeast is at least 108cfu/g。
2. The phytonutrient low-alcohol milk beverage as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 200 parts of bean dreg powder, 100 parts of fruit freeze-dried powder, 40 parts of plant protein isolate, 1 part of lactic acid bacteria agent, 1 part of distiller's yeast, 10 parts of whole milk powder, 4 parts of emulsifier, 2 parts of gel, 1 part of edible essence, 12 parts of sweetening agent and 600 parts of water;
wherein the effective viable count of the lactic acid bacteria starter and the distiller's yeast is at least 108cfu/g。
3. The plant nutrient low-alcohol milk beverage as claimed in claim 1 or 2, wherein the distiller's yeast is obtained by mixing saccharomyces cerevisiae, rhizopus, mucor and aspergillus niger in a mass ratio of 8-10:1-2:0-2:0-2, or 8-10:0-2:1-2:0-2, or 8-10:0-2:0-2: 1-2.
4. The phytonutrient low-alcohol milk beverage according to claim 3, wherein the lactic acid bacteria starter is one or a mixture of Lactobacillus delbrueckii subsp bulgaricus or Streptococcus thermophilus.
5. The phytonutrient low-alcohol milk beverage according to claim 4, characterized in that the emulsifier is sodium caseinate; the gel is sodium alginate or xanthan gum.
6. The plant nutrient low-alcohol milk beverage as claimed in claim 1, wherein the flavoring essence is one or more of fruit essence, vanilla essence or maple sugar essence.
7. A method for making the phytonutrient low-alcohol milk beverage of claim 1, comprising the steps of:
s1, mixing the freeze-dried fruit powder, the bean dreg powder, the plant protein isolate, the sweetening agent, the emulsifier, the gel, the whole milk powder and the edible essence which are weighed according to the weight part ratio with water, and sequentially homogenizing and sterilizing to obtain a mixture;
s2, adding distiller' S yeast into the mixture, fermenting in a sealed environment at 25-28 ℃ for 10-12h, heating to 60-65 ℃, and keeping for 30-40min to obtain emulsion;
s3, cooling to 35 +/-1 ℃, inoculating a lactic acid bacteria starter, and fermenting for 10-12 h;
s4, after-ripening the fermentation product obtained in the step S3 at 4 ℃ for 20-24h to obtain the plant low-alcohol milk beverage.
8. The method for producing a phytonutrient low-alcohol milk beverage according to claim 7, wherein the homogenization is performed under a pressure of 20 to 25 MPa.
9. The method for preparing a phytotrophic low-alcohol milk beverage according to claim 7, characterized in that the fruit freeze-dried powder and the bean dregs powder are sieved by a 20-mesh sieve before being mixed with water.
10. The method for preparing a phytonutrient low-alcohol milk beverage as claimed in claim 7, wherein the sterilization is maintained at 85-90 ℃ for 5-10 min.
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| CN105995350A (en) * | 2016-06-15 | 2016-10-12 | 湖北华蒜豆生物科技有限公司 | Chinese garlic bean beverage and making method thereof |
| CN110771681A (en) * | 2019-11-26 | 2020-02-11 | 昆明理工大学 | Preparation method of alcohol-containing fermented milk beverage |
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| CN1132047A (en) * | 1995-03-28 | 1996-10-02 | 皮德信 | Beverage and its prodn. method |
| CN104498454A (en) * | 2014-11-28 | 2015-04-08 | 镇江拜因诺生物科技有限公司 | Compound microbial starter culture |
| CN105176770A (en) * | 2015-10-21 | 2015-12-23 | 西安木本贞生物科技有限公司 | Nutritious health-care honey beverage containing probiotics and preparation method thereof |
| CN105995350A (en) * | 2016-06-15 | 2016-10-12 | 湖北华蒜豆生物科技有限公司 | Chinese garlic bean beverage and making method thereof |
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