CN114711298A - Preparation method of walnut fermented milk - Google Patents

Preparation method of walnut fermented milk Download PDF

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Publication number
CN114711298A
CN114711298A CN202210335436.0A CN202210335436A CN114711298A CN 114711298 A CN114711298 A CN 114711298A CN 202210335436 A CN202210335436 A CN 202210335436A CN 114711298 A CN114711298 A CN 114711298A
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walnut
fermented milk
milk
protease
fermentation
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孔祥珍
斯梦
华欲飞
张彩猛
陈业明
李兴飞
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • 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
    • A23V2400/123—Bulgaricus
    • 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

Abstract

The invention provides a preparation method of walnut fermented milk, which comprises the steps of carrying out high-speed shearing, protease enzymolysis, blending, homogenizing and sterilization on walnut pulp, inoculating a direct vat set yoghurt starter, and fermenting to obtain the walnut fermented milk. According to the walnut fermented milk and the preparation method thereof, the nitrogen source required by fermentation is completely provided by walnut protein in the walnut milk, and the nitrogen source is not additionally added; the prepared walnut fermented milk does not remove slag and fat, and retains the nutritional ingredients of the walnut to the maximum extent; by controlling the protein concentration of the walnut milk and carrying out enzymolysis treatment with proper protease, the acid production rate of lactic acid bacteria is effectively improved, and the acidity of the walnut fermented milk can be improved in a short time; and other emulsifiers and stabilizers are not additionally added; the fermented milk has moderate sour and sweet taste, uniform and stable tissue state and the characteristic flavor of walnut fermented milk.

Description

Preparation method of walnut fermented milk
Technical Field
The invention belongs to the technical field of vegetable protein processing, and particularly relates to a preparation method of walnut fermented milk.
Background
In recent years, the plant-based yoghurt has the advantages of being free of cholesterol, suitable for lactose intolerance patients and vegetarian consumer groups and the like, so that the attention of consumers is attracted, and the development of lactobacillus fermented beverages by using plant proteins to replace animal proteins tends to become a research hotspot.
At present, the plant-based yoghourt in the market is mainly prepared from soybean, coconut, almond, badam and the like. The walnut in China is rich in resources and high in nutritive value, is rich in unsaturated fatty acids such as linoleic acid, linolenic acid and the like, contains 20 amino acids including 8 amino acids necessary for human bodies, and has relatively high contents of arginine, glutamic acid, histidine, tyrosine and the like. Besides, the walnut is rich in vitamins, minerals such as calcium, iron and the like and a large amount of lecithin. The walnut milk is fermented by using the lactic acid bacteria, so that the abundant nutritional value of walnuts can be reserved, the lactic acid bacteria and metabolites thereof are added, and the walnut milk has the functions of intestinal health care and the like.
The walnut kernel contains oil 55-70 wt% and protein 18-24 wt% of dry matter. The walnut milk prepared by the method has the characteristics of high grease and low protein, and meanwhile, the walnut protein is mainly gluten and is poor in solubility, so that the method for maintaining the stability of the walnut fermented milk is very important. Meanwhile, the yogurt starter has weak adaptability in a walnut milk system and insufficient utilization of walnut protein, so that acid production is slow and fermentation time is long. At present, researches on walnut fermented milk mainly focus on adding exogenous proteins such as milk powder and the like to improve the fermentation characteristics of the walnut fermented milk and discussing the influence of fermentation strains on the walnut fermented milk. Therefore, the preparation method of the walnut fermented milk provided by the invention has the advantages that a nitrogen source is not additionally added, an emulsifier and a stabilizer are not additionally added, and the acidity of the product is effectively improved, the fermentation time is shortened and the natural stability of the product is maintained by controlling the process conditions.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above problems occurring in the prior art.
Therefore, the invention aims to provide a preparation method of walnut fermented milk.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: the preparation method of the walnut fermented milk is characterized by comprising the following steps: comprises the steps of (a) preparing a substrate,
and (3) carrying out high-speed shearing, protease enzymolysis, blending, homogenizing and sterilization on the walnut pulp, then inoculating a direct vat set yoghurt starter, and fermenting to obtain the walnut fermented milk.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: the walnut pulp is prepared by mixing peeled walnut kernels and water and grinding, wherein the mass ratio of the walnut kernels to the water is 1: 3-1: 7, the water temperature is 40-60 ℃, and the grinding time is 3-12 min.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: and (3) high-speed shearing, adjusting the pH value of the slurry to 8.0-8.5, shearing the slurry at 40-80 ℃, for 2-8 min, and shearing the slurry at 5000-8000 rpm.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: the protease is used for enzymolysis, wherein the protease is one or a combination of papain, bromelain, alkaline protease, flavourzyme and neutral protease.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: the addition amount of the protease E/S is 0.05-0.3%, the enzymolysis temperature is 55-65 ℃, and the time is 20-40 min.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: the blending comprises adding one or two of sucrose and glucose, wherein the adding amount of the sucrose is 3-9% of the total mass, and the adding amount of the glucose is 1-5% of the total mass.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: and (3) homogenizing for 2 times at the homogenizing temperature of 40-80 ℃ under the homogenizing pressure of 30-40 MPa.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: and sterilizing at 85-95 ℃ for 10-20 min.
As a preferable scheme of the preparation method of the walnut fermented milk, the method comprises the following steps: the inoculation fermentation is to inoculate a direct vat set yoghurt starter, the fermentation strain is a mixed strain of lactobacillus bulgaricus and streptococcus thermophilus, and the ratio of the strains is 1: 1, the inoculation amount is 10-20 DCU/100L, and the fermentation temperature is 40-45 ℃.
The invention has the beneficial effects that:
(1) according to the walnut fermented milk and the preparation method thereof, the nitrogen source required by fermentation is completely provided by walnut protein in the walnut milk, and the nitrogen source is not additionally added;
(2) according to the walnut fermented milk and the preparation method thereof, the stability of the walnut fermented milk completely depends on the stability of the components of the walnut, and other emulsifiers and stabilizers are not added additionally;
(3) the walnut fermented milk prepared by the invention has no slag and fat, the nutritional ingredients of walnuts are retained to the maximum extent, the protein content in the walnut fermented milk is more than or equal to 1.5%, the acidity is more than or equal to 30.0 DEG T, the pH is less than or equal to 4.5, the fermented milk has moderate sour and sweet taste, uniform and stable tissue state, and has the characteristic flavor of the walnut fermented milk.
(4) By controlling the protein concentration of the walnut milk and carrying out enzymolysis treatment with proper protease, the content of free amino acids and small peptides in the walnut milk is improved, the acid production rate of lactic acid bacteria is effectively improved, the fermentation time is shortened, and the acidity of the walnut fermented milk can be improved in a short time.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1:
mixing the peeled walnut kernels and water according to the material-water ratio of 1:7, 1:5 and 1:3 respectively, and grinding the mixture into thick liquid at the water temperature of 60 ℃ for 10min to obtain walnut pulp. Adjusting pH of the walnut slurry to 8.5, and shearing at high speed of 6000rpm at 60 deg.C for 6 min. Then adding 7% of sucrose into the walnut pulp, stirring uniformly, and homogenizing for 2 times at 40 ℃ and 35 MPa. Sterilizing at 95 deg.C for 10min to obtain sterilized walnut milk. After the sterilized milk is cooled to room temperature, inoculating yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus with the strain ratio of 1: 1), wherein the inoculation amount is 20DCU/100L, and the fermentation temperature is 42 ℃. The experimental results of the relevant physicochemical indexes of the obtained walnut fermented milk are shown in the following table 1.
As can be seen from Table 1, the protein concentration of walnut milk can be adjusted by controlling the feed-water ratio. The acidity is higher as the protein concentration increases during the same fermentation time. By taking pH not more than 4.5 and acidity not less than 30.0 DEG T as a fermentation end point, comparison shows that the walnut milk with the feed-liquid ratio of 1:7 cannot reach the fermentation end point after being fermented for 24 hours, and the walnut milk with the feed-liquid ratio of 1:5 and 1:3 can reach the fermentation end point within 16 hours.
TABLE 1
Figure BDA0003574215230000031
Figure BDA0003574215230000041
Example 2:
mixing the peeled walnut kernels with water according to the material-water ratio of 1:7, and grinding the walnut kernels into pulp at the water temperature of 60 ℃ for 10min to obtain walnut pulp. Adjusting the pH value of the walnut slurry to 8.5, and shearing at a high speed for 6min at the temperature of 60 ℃ and the shearing rotating speed of 6000 rpm. Then papain, bromelain or alkaline protease are respectively added into the walnut pulp according to the E/S of 0.2 percent. The enzymolysis temperature is 60 deg.C, and the enzymolysis time is 30 min. The control group 1 was treated under the same conditions except that no protease was added. Then, 7% sucrose and 1.5% glucose were added to the walnut slurry, and after stirring uniformly, the mixture was homogenized at 40 ℃ and 35MPa for 2 times. Sterilizing at 95 deg.C for 10min to obtain sterilized walnut milk. After the sterilized milk is cooled to room temperature, inoculating yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus with the strain ratio of 1: 1), wherein the inoculation amount is 20DCU/100L, and the fermentation temperature is 42 ℃. The experimental results of the relevant physicochemical indexes of the obtained walnut fermented milk are shown in the following table 2.
TABLE 2
Figure BDA0003574215230000042
As can be seen from Table 2, the TCA-soluble nitrogen of each group of walnut milk is obviously increased after the walnut milk with lower protein concentration (feed-water ratio is 1:7) is subjected to enzymolysis by different proteases, and the time reaching the fermentation end point is shortened compared with that of a control group, but is still more than 10 h. The method shows that the walnut milk is subjected to enzymolysis by adopting the protease, so that more free amino acids and small peptide substances can be released, and the acid production by the fermentation of lactic acid bacteria is facilitated.
Example 3:
mixing the peeled walnut kernels with water according to the material-water ratio of 1:5, and grinding the walnut kernels into pulp at the water temperature of 60 ℃ for 10min to obtain walnut pulp. Adjusting pH of the walnut slurry to 8.5, and shearing at high speed of 6000rpm at 60 deg.C for 6 min. Then papain, flavourzyme or alkaline protease are respectively added into the walnut pulp according to the E/S of 0.2 percent. The enzymolysis temperature is 60 deg.C, and the enzymolysis time is 30 min. The control group 2 was treated under the same conditions except that no protease was added. Then adding 7% of sucrose and 1.5% of glucose into the walnut pulp, stirring uniformly, and homogenizing for 2 times at 40 ℃ and 35 MPa. Sterilizing at 95 deg.C for 10min to obtain sterilized walnut milk. After the sterilized milk is cooled to room temperature, inoculating yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus with the strain ratio of 1: 1), wherein the inoculation amount is 20DCU/100L, and the fermentation temperature is 42 ℃. The experimental results of the relevant physicochemical indexes of the obtained walnut fermented milk are shown in the following table 3.
TABLE 3
Figure BDA0003574215230000051
As can be seen from Table 3, by further increasing the protein concentration (feed-water ratio: 1:5) in the walnut milk and combining the enzymolysis treatment with the protease again, the acid production by the lactic acid bacteria is faster, and the product can reach the fermentation end point in a short time. Wherein the papain group is added for fastest fermentation, the fermentation end point can be reached after 6h, and the number of viable bacteria is the highest and reaches 4.4 multiplied by 107CFU/g。
Example 4:
mixing the peeled walnut kernels with water according to the material-water ratio of 1:3, and grinding the walnut kernels into pulp at the water temperature of 60 ℃ for 10min to obtain walnut pulp. Adjusting pH of the walnut slurry to 8.5, and shearing at high speed of 6000rpm at 60 deg.C for 6 min. Then adding papain, flavourzyme or alkaline protease into the walnut pulp according to the E/S of 0.2 percent respectively. The enzymolysis temperature is 60 deg.C, and the enzymolysis time is 30 min. The control group 3 was treated under the same conditions except that no protease was added. Then adding 7% of sucrose and 1.5% of glucose into the walnut pulp, stirring uniformly, and homogenizing for 2 times at 40 ℃ and 35 MPa. Sterilizing at 95 deg.C for 10min to obtain sterilized walnut milk. After the sterilized milk is cooled to room temperature, inoculating yogurt starter (Lactobacillus bulgaricus and Streptococcus thermophilus, the strain ratio is 1: 1), wherein the inoculation amount is 20DCU/100L, and the fermentation temperature is 42 ℃. The experimental results of the relevant physicochemical indexes of the obtained walnut fermented milk are shown in the following table 4.
TABLE 4
Figure BDA0003574215230000052
Figure BDA0003574215230000061
As can be seen from Table 4, with the further increase of the protein concentration of the walnut milk (the feed-water ratio is 1:3), the TCA-soluble nitrogen content of the walnut milk after enzymolysis by different proteases is reduced compared with the feed-water ratio of 1:5, which indicates that the TCA-soluble nitrogen content after enzymolysis and the protein concentration are not linearly and positively correlated. However, the higher the protein concentration is, the higher the small peptides and free amino acids contained in the enzymolysis walnut milk under the same volume are, the more beneficial the lactic acid bacteria to produce acid is, so the higher the acidity of the product when the product reaches the fermentation end point is. Meanwhile, the pH buffering capacity of the walnut milk is enhanced due to the fact that the protein concentration of the walnut milk is increased.
By combining the analysis of the examples 2, 3 and 4, the increase of the protein concentration and the enzymolysis treatment of the protease can be beneficial to releasing more free amino acids and small peptide substances from the walnut milk, and the substances are high-efficiency nitrogen sources. The growth of lactic acid bacteria belongs to chemoheterotrophic type, the biosynthesis ability is weak, and various nutrient substances and growth factors need to be supplemented. The streptococcus thermophilus is a main acid-producing bacterium in the fermentation process, but the in vitro protease activity is weak, the protein decomposition capability is poor, and the growth is slow in the early stage of fermentation, so that the reduction speed of the pH value of the yoghourt in the early stage of fermentation is slow. Adding protein hydrolysate rich in amino acid, polypeptide and the like into fermentation substrate is an effective way for promoting the proliferation of lactobacillus and regulating the metabolism of lactobacillus. Therefore, the walnut milk is combined with protease enzymolysis treatment on the basis of proper protein concentration, so that the growth and metabolism of lactic acid bacteria can be remarkably promoted, the acid production speed of the lactic acid bacteria is increased, and the extracellular polysaccharide production of the lactic acid bacteria is promoted, so that the rheological property and the texture property of the walnut fermented milk can be improved. On one hand, the higher the protein concentration is, the stronger the buffering capacity of the walnut milk is, the slower the pH drop is, and the time for reaching the fermentation end point is prolonged; on the other hand, the higher the solid content of the walnut milk is, the more difficult the operation in the actual production is.
Example 5:
texture detection and sensory evaluation were performed on the walnut fermented milk obtained in example 3.
Table 5 shows the texture characteristics of walnut fermented milk obtained by grinding walnut kernels and water according to a material-water ratio of 1:5, performing high-speed shearing, protease enzymolysis, blending, homogenizing, sterilizing, inoculating a direct vat set yoghurt starter, and fermenting. Because the gluten in the walnut protein is abundant, the granular feeling of the walnut fermented milk in the control group (without enzymolysis treatment) is stronger, and the fermented milk after protease enzymolysis treatment has finer texture, which is shown in that indexes such as hardness and thickness are lower than those of the control group 2.
TABLE 5
Figure BDA0003574215230000071
As can be seen from table 6, the scores of the enzymolyzed group were higher than those of the control group 2 (non-enzymolyzed group) in the sensory evaluation, and the color and flavor were significantly better than those of the control group 2, particularly in the texture state. This shows that the acidity of the product can be improved, the fermentation time can be shortened, and the quality of the product can be improved by the enzymolysis of the protease.
TABLE 6
Figure BDA0003574215230000072
The invention provides a preparation method of walnut fermented milk. By controlling the protein concentration of the walnut milk and carrying out enzymolysis treatment with proper protease, the content of free amino acids and small peptides in the walnut milk is improved, the acid production rate of lactic acid bacteria is effectively improved, the fermentation time is shortened, and the acidity of the walnut fermented milk can be improved in a short time.
The results of the above examples are combined to find that the walnut milk fermentation time is long under low protein concentration, and the increase of the protein concentration can promote the fermentation of lactic acid bacteria, so that the fermentation time can be shortened by one third. The protein releases more free amino acids and small peptides through protease enzymolysis, which is more beneficial to the growth and reproduction of lactic acid bacteria, and fermentation to produce acid, and especially the papain enzymolysis group can shorten the fermentation time by at least one half compared with the non-enzymolysis group with the same protein concentration. By controlling the protein concentration of the walnut milk and combining protease enzymolysis treatment, the acidity of the product can be effectively improved, the fermentation time is shortened, and the prepared product is more popular with people.
The walnut fermented milk prepared by the method has no slag and fat, the nutritional ingredients of walnuts are retained to the maximum extent, the protein content in the walnut fermented milk is more than or equal to 1.5%, the acidity is more than or equal to 30.0 DEG T, the pH is less than or equal to 4.5, the fermented milk has moderate sour-sweet taste, the tissue state is uniform and stable, and the walnut fermented milk has the characteristic flavor of the walnut fermented milk.
According to the walnut fermented milk and the preparation method thereof, the nitrogen source required by fermentation is completely provided by walnut protein in the walnut milk, and the nitrogen source is not additionally added.
According to the walnut fermented milk and the preparation method thereof provided by the invention, the stability of the walnut fermented milk completely depends on the stability of the components of the walnut, and other emulsifiers and stabilizers are not additionally added, so that a natural and stable product can be obtained.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Claims (9)

1. The preparation method of the walnut fermented milk is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
and (3) carrying out high-speed shearing, protease enzymolysis, blending, homogenizing and sterilization on the walnut pulp, then inoculating a direct vat set yoghurt starter, and fermenting to obtain the walnut fermented milk.
2. The method for preparing walnut fermented milk according to claim 1, characterized in that: the walnut pulp is prepared by mixing peeled walnut kernels and water and grinding, wherein the mass ratio of the walnut kernels to the water is 1: 3-1: 7, the water temperature is 40-60 ℃, and the grinding time is 3-12 min.
3. The method for preparing walnut fermented milk according to claim 1, characterized in that: and (3) high-speed shearing, adjusting the pH value of the slurry to 8.0-8.5, shearing the slurry at 40-80 ℃, for 2-8 min, and shearing the slurry at 5000-8000 rpm.
4. The method for preparing walnut fermented milk according to claim 1, characterized in that: the protease is used for enzymolysis, wherein the protease is one or a combination of papain, bromelain, alkaline protease, flavourzyme and neutral protease.
5. The method for preparing walnut fermented milk according to claim 1 or 4, characterized in that: the addition amount of the protease E/S is 0.05-0.3%, the enzymolysis temperature is 55-65 ℃, and the time is 20-40 min.
6. The method for preparing walnut fermented milk according to claim 1, characterized in that: the blending comprises adding one or two of sucrose and glucose, wherein the adding amount of the sucrose is 3-9% of the total mass, and the adding amount of the glucose is 1-5% of the total mass.
7. The method for preparing walnut fermented milk according to claim 1, characterized in that: and (3) homogenizing for 2 times at the homogenizing pressure of 30-40 MPa and the homogenizing temperature of 40-80 ℃.
8. The method for preparing walnut fermented milk according to claim 1, characterized in that: and sterilizing at 85-95 ℃ for 10-20 min.
9. The preparation method of the walnut fermented milk according to claim 1, characterized by comprising the following steps: the inoculation fermentation is to inoculate a direct vat set yoghurt starter, the fermentation strain is a mixed strain of lactobacillus bulgaricus and streptococcus thermophilus, and the ratio of the strains is 1: 1, the inoculation amount is 10-20 DCU/100L, and the fermentation temperature is 40-45 ℃.
CN202210335436.0A 2022-03-31 2022-03-31 Preparation method of walnut fermented milk Pending CN114711298A (en)

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