CN115444034A - Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof - Google Patents
Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof Download PDFInfo
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- CN115444034A CN115444034A CN202210614852.4A CN202210614852A CN115444034A CN 115444034 A CN115444034 A CN 115444034A CN 202210614852 A CN202210614852 A CN 202210614852A CN 115444034 A CN115444034 A CN 115444034A
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- walnut
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
Abstract
The invention discloses low-fat low-sugar walnut milk double-protein flavored fermented milk, which belongs to the technical field of food and comprises the deep processing and reutilization of walnut meal serving as a byproduct of walnut oil pressing, the modification of walnut protein, the preparation of a compound sweetening agent and the preparation of a compound stabilizer. The low-fat low-sugar walnut-milk double-protein-flavor fermented milk is prepared by taking milk as a matrix, adding a modified walnut protein solution, a compound sweetening agent and a compound stabilizer, and fermenting by using a direct vat set starter, has the characteristics of high protein, easy absorption of plant protein, low carbohydrate, low heat and high biological utilization value, has the effects of regulating blood sugar, preventing lactose intolerance, improving the immunity of organisms and the like, can provide high-quality protein for special people with diabetes, is double-protein yogurt, retains the taste of animal-based yogurt and brings the nutrition and flavor of the plant-based yogurt.
Description
Technical Field
The invention belongs to the technical field of foods, and relates to low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof.
Background
The walnut is a beautiful name of Wansui and Changshouguo, and is widely used for treating symptoms such as neurasthenia, hypertension, coronary heart disease, emphysema and stomachache. The northeast hickory nut grows in natural environments such as Xingnangjiang Xinnanlin and the like, has high nutritional value, and has the effects of moistening lung and strengthening kidney, reducing blood fat and preventing coronary heart disease. Walnut kernel contains crude protein 22.18%, wherein the soluble protein is composed of glutamic acid as main component, arginine and aspartic acid as secondary component, crude lipid 64.23%, and neutral lipid 93.05%, therefore, walnut kernel is often used for oil refining in the process.
The walnut meal remaining after walnut oil extraction contains a large amount of protein, multiple trace elements and unsaturated fatty acids and has high nutritional value, but the walnut meal is high in oil content, is easy to oxidize in the air to form a bad flavor and is difficult to store, so that comprehensive utilization of the walnut meal is an urgent need for walnut deep processing and walnut industry development, and based on the aspect, deep processing is performed on the walnut meal serving as a byproduct after walnut oil extraction, and the utilization rate of the walnut meal is improved. The walnut protein is provided by a method for extracting acid from walnut meal by using alkali, the walnut protein belongs to plant protein and is easy to absorb, but the walnut protein is alkali-soluble protein, so that the application of the walnut protein in the yogurt beverage has certain limitation, and therefore, the walnut protein is modified by a physical method, the solubility of the walnut protein in the yogurt beverage is improved, and the using requirement of people is met.
China is a large dairy consumption country and has huge market space and development potential, but still has some challenges. In recent years, the rate of diabetes, overweight, obesity and caries has been increasing with the intake of high-sugar energy diets. People are increasingly aware of the hazards to the body from excessive sugar intake. However, the adaptation to the environment for millions of years shapes the gene structure of human beings, and the preference of people for sweet taste is carved in the evolved genes. Although it is known that eating sugar is unhealthy, eating sugar can reduce pressure, resulting in a feeling of relaxation. However, most people still have difficulty in quitting sweet food, and on one hand, people are conscious of health consciousness and pursue healthy life style; on the other hand, people are difficult to quit the temptation of sugar on taste buds. Therefore, sugar substitutes are the first choice in sugar intake. Sugar substitutes, which more precisely shall be referred to as sweeteners, mean substances which impart sweetness, little or no energy to the food product. The sweetener meets the requirement of consumers on sweet taste, does not have high energy of sugar, and does not rapidly increase blood sugar, so the sweetener becomes a substitute of the sugar. According to the technology, erythritol, D-tagatose, trehalose and momordica grosvenori glucoside are blended by a sweet compound simulation technology, the sweetness is similar to that of 5% sucrose, and the walnut milk double-protein flavored fermented milk with mellow and smooth mouthfeel is obtained.
Food sources of protein fall into two main categories. The main sources of animal protein are: the protein in the foods such as fish (tuna, salmon, cod and weever), eggs/milk (eggs, duck eggs, milk, yoghourt and dairy products) and meat (chicken, beef, pork, duck meat and the like) belongs to complete protein (the protein contains complete amino acid types, has sufficient content and proper mutual proportion, can maintain life and promote growth and development), and has high absorption and utilization rate in human bodies. The main sources of vegetable proteins are: beans (black bean, broad bean, red bean, soybean, etc.), cereals, and nuts. However, most of the plant proteins are incomplete proteins, and simply, most of the plant proteins lack one or two essential amino acids for human bodies, so the plant proteins are called incomplete proteins, and the absorption and utilization rate of the plant proteins in human bodies is low. Therefore, the protein should be eaten together, and the utilization rate can be greatly improved by adopting the protein complementation principle. The double-protein yoghourt accords with the complementary matching of the plant protein and the animal protein, can be eaten at the same time, well realizes the principle of protein complementation, enhances the absorption and utilization of the protein, and can better and more effectively supplement the protein required by human bodies.
Disclosure of Invention
In order to solve the technical problems, the invention provides low-fat low-sugar walnut milk double-protein fermented milk and a preparation method thereof.
The invention adopts the following technical scheme for solving the technical problem:
1. a low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof are disclosed: 10-50 parts of walnut protein extracted from walnut by-product walnut meal is modified by ultrasonic and heat treatment and then added into cow milk 400-2000, 10-50 parts of compound stabilizer and 42-120 parts of compound sweetener are added, and the cow milk is sterilized at 85 ℃ for 15min and then fermented by inoculating a direct vat set starter ABY-80.018-0.9 to prepare the low-fat low-sugar walnut cow milk dual-protein flavored fermented milk.
2. The low-fat low-sugar walnut milk double-protein flavored fermented milk and the walnut protein in the preparation method thereof according to claim 1 are characterized in that: the walnut protein is extracted from walnut meal which is a byproduct of the squeezing of the Changbai hickory by an alkali extraction and acid precipitation process, and the walnut meal is extracted according to the weight ratio of 1: dissolving 10 in hot water, magnetically stirring at 50-55 deg.C for 20min, adjusting pH to 10 with 5M food-grade NaOH solution, magnetically stirring for 1h, standing for 30min after stirring, centrifuging for the first time (4000-6000 Xg, 20-30 min), taking supernatant, adjusting pH to 5 with citric acid, centrifuging for the second time (4000-6000 Xg, 20-30 min), taking precipitate, and freeze drying to obtain walnut protein with extraction rate of above 70%. Dissolving walnut protein in distilled water at a concentration of 5%, and performing heat treatment modification treatment at 300-500W for 10-30min and 75-90 deg.C for 45-60min to improve the solubility of walnut protein by 85.35-97.85%.
3. The compound sweetener according to claim 1, wherein: erythritol, D-tagatose, trehalose, mogroside according to a weight ratio of 3.125:1:3:0.1675, namely 40-70g of erythritol, 36-66g of trehalose, 10-20g of D-tagatose and 1-4g of mogroside.
4. The compound stabilizer according to claim 1, which is characterized in that: the compound stabilizer consists of 0.3 percent of pectin, 0.3 percent of sucrose ester, 1 percent of inulin and 0.1 percent of plant stabilizer.
5. The modified walnut protein of claim 2, wherein: every 1g of modified walnut protein is prepared by mixing the following components in parts by weight: 0.0754 albumin, 0.0473 prolamin, 0.7206 gluten, 0.1567 globulin.
Compared with the prior art, the invention has the following beneficial effects:
the invention relates to low-fat low-sugar walnut milk double-protein flavored fermented milk, which is scientific and reasonable in design for the physiological needs of audience groups (diabetics and obese groups), achieves the three balances of balanced nutritional ingredients, balanced flavor and balanced sour and sweet, and has the following advantages compared with the yogurt: the product has the characteristics of high protein, easy absorption of plant protein, low carbohydrate, low calorie and high biological utilization value, and the yoghourt has the effects of regulating blood sugar, preventing lactose intolerance, improving immunity of organisms and the like and can provide high-quality protein required by special people with diabetes. And the product is the double-protein yoghourt, so that the mouthfeel of the animal-based yoghourt is kept, and the nutrition and the flavor of the plant-based yoghourt are also brought.
Detailed Description
The present invention will be further described with reference to the following examples, which are only illustrative and not intended to limit the scope of the present invention.
Example 1
A low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof are as follows:
(1) Walnut meal is prepared by mixing the following components in a weight ratio of 1: dissolving 10 in hot water, magnetically stirring at 55 deg.C for 20min, adjusting pH to 10 with 5M food-grade NaOH solution, magnetically stirring for 1h, standing for 30min after stirring, centrifuging for the first time (6000 Xg, 20 min), taking supernatant, adjusting pH to 5 with citric acid, centrifuging for the second time (6000 Xg, 20 min), taking precipitate, and lyophilizing to obtain walnut protein. Dissolving the obtained walnut protein in distilled water at 5%, and performing heat treatment modification at 500w,10min for ultrasonic treatment and 90 deg.C for 60min to improve the solubility of walnut protein by 97.85%
(2) Weighing 200mL of modified walnut protein solution, adding the modified walnut protein solution into 400mL of cow milk, adding 7% of compound sweetener and 1.4% of compound stabilizer, sterilizing at 85 ℃ for 15min, inoculating ABY-8.03%, stirring uniformly, fermenting at 41 ℃ for 5h, and after fermentation, refrigerating at 4 ℃ and then maturing for 12h.
Example 2
A low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof are disclosed:
(1) Walnut meal is prepared by mixing the following components in parts by weight of 1: dissolving 10 in hot water, magnetically stirring at 55 deg.C for 20min, adjusting pH to 10 with 5M food-grade NaOH solution, magnetically stirring for 1h, standing for 30min after stirring, centrifuging for the first time (5000 Xg, 20 min), taking supernatant, adjusting pH to 5 with citric acid, centrifuging for the second time (5000 Xg, 20 min), taking precipitate, and lyophilizing to obtain walnut protein. Dissolving the obtained walnut protein in distilled water at 5%, performing ultrasonic treatment at 400W and 20min at 90 deg.C and 40min for modification to improve the solubility of walnut protein by 90.55%
(2) Weighing 400mL of modified walnut protein solution, adding the modified walnut protein solution into 400mL of cow milk, adding 10% of compound sweetener and 1.4% of compound stabilizer, sterilizing at 85 ℃ for 15min, inoculating ABY-8.03%, stirring uniformly, fermenting at 41 ℃ for 5h, and after fermentation, refrigerating at 4 ℃ and then maturing for 12h.
Example 3
A low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof are disclosed:
(1) Walnut meal is prepared by mixing the following components in a weight ratio of 1: dissolving 10 in hot water, magnetically stirring at 55 ℃ for 20min, adjusting pH to 10 with 5M food-grade NaOH solution, magnetically stirring for 1h, standing for 30min after stirring, performing first centrifugation (4000 Xg, 30 min), taking supernatant after centrifugation, adjusting pH to 5 with citric acid, performing second centrifugation (4000 Xg, 30 min), taking precipitate, and lyophilizing to obtain walnut protein. Dissolving the obtained walnut protein in distilled water at 5%, and performing ultrasonic treatment at 300W,30min at 85 deg.C for 60min to improve the solubility of walnut protein by 85.35%
(2) Weighing 600mL of modified walnut protein solution, adding the modified walnut protein solution into 400mL of cow milk, adding 10% of compound sweetening agent, 0.3% of pectin, 1% of inulin, 0.3% of sucrose ester and 0.1% of plant stabilizer, sterilizing at 85 ℃ for 15min, inoculating ABY-80.03%, uniformly stirring, fermenting at 41 ℃ for 5h, and after fermentation, refrigerating at 4 ℃ and ripening for 12h.
Claims (5)
1. A low-fat low-sugar walnut milk double-protein flavored fermented milk and a preparation method thereof are characterized in that: 10-50 parts of walnut protein extracted from walnut by-product walnut meal is modified by ultrasonic and heat treatment, added into cow milk 400-2000, supplemented with 10-50 parts of compound stabilizer and 42-120 parts of compound sweetener, sterilized at 85 ℃ for 15min, and fermented by inoculating 0.018-0.9 part of ABY-8 direct vat set starter to prepare the low-fat low-sugar walnut cow milk dual-protein flavored fermented milk.
2. The low-fat and low-sugar walnut and cow milk double-protein flavored fermented milk and the walnut protein in the preparation method thereof according to claim 1 are characterized in that: the walnut protein is extracted from a byproduct walnut meal obtained by squeezing Carya cathayensis Sarg through an alkali extraction and acid precipitation process, wherein the walnut meal is prepared by mixing the following components in a weight ratio of 1: dissolving 10 in hot water, magnetically stirring at 50-55 deg.C for 20min, adjusting pH to 10 with 5M food-grade NaOH solution, magnetically stirring for 1h, standing for 30min after stirring, centrifuging for the first time (4000-6000 Xg, 20-30 min), taking supernatant, adjusting pH to 5 with citric acid, centrifuging for the second time (4000-6000 Xg, 20-30 min), taking precipitate, and freeze drying to obtain walnut protein with extraction rate of above 70%. Dissolving walnut protein in distilled water at 5% concentration, and performing heat treatment modification treatment at 300-500W for 10-30min and 75-90 deg.C for 45-60min to improve the solubility of walnut protein by 85.35-97.85%.
3. The compound sweetener according to claim 1, wherein: erythritol, D-tagatose, trehalose, mogroside were added at a ratio of 3.125:1:3:0.1675, namely 40-70g of erythritol, 36-66g of trehalose, 10-20g of D-tagatose and 1-4g of mogroside.
4. The compound stabilizer according to claim 1, which is characterized in that: the compound stabilizer consists of 0.3 percent of pectin, 0.3 percent of sucrose ester, 1 percent of inulin and 0.1 percent of plant stabilizer.
5. The modified walnut protein of claim 2, wherein: every 1g of modified walnut protein is prepared by mixing the following components in parts by weight: 0.0754 albumin, 0.0473 prolamin, 0.7206 gluten, 0.1567 globulin.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210614852.4A CN115444034A (en) | 2022-05-31 | 2022-05-31 | Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof |
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| CN202210614852.4A CN115444034A (en) | 2022-05-31 | 2022-05-31 | Low-fat low-sugar walnut milk double-protein flavored fermented milk and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988904A (en) * | 2014-06-16 | 2014-08-20 | 山东禹王生态食业有限公司 | Inactive double-protein lactobacillus beverage and preparation method thereof |
| CN107232388A (en) * | 2017-07-06 | 2017-10-10 | 陕西科技大学 | A kind of preparation method for improving walnut protein processing characteristics |
| CN108935684A (en) * | 2018-08-07 | 2018-12-07 | 河南丰之源生物科技有限公司 | A kind of preparation process of walnut sour milk |
| CN109463441A (en) * | 2018-11-14 | 2019-03-15 | 东北农业大学 | Suitable for the natural symbiosis Yoghourt of diabetes patient and its production technology |
| CN113349256A (en) * | 2021-06-07 | 2021-09-07 | 广东燕塘乳业股份有限公司 | Dual protein fermentation product and preparation method thereof |
-
2022
- 2022-05-31 CN CN202210614852.4A patent/CN115444034A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988904A (en) * | 2014-06-16 | 2014-08-20 | 山东禹王生态食业有限公司 | Inactive double-protein lactobacillus beverage and preparation method thereof |
| CN107232388A (en) * | 2017-07-06 | 2017-10-10 | 陕西科技大学 | A kind of preparation method for improving walnut protein processing characteristics |
| CN108935684A (en) * | 2018-08-07 | 2018-12-07 | 河南丰之源生物科技有限公司 | A kind of preparation process of walnut sour milk |
| CN109463441A (en) * | 2018-11-14 | 2019-03-15 | 东北农业大学 | Suitable for the natural symbiosis Yoghourt of diabetes patient and its production technology |
| CN113349256A (en) * | 2021-06-07 | 2021-09-07 | 广东燕塘乳业股份有限公司 | Dual protein fermentation product and preparation method thereof |
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