CN102342555A - Wheat germ-sesame protein fermented beverage and preparation process thereof - Google Patents
Wheat germ-sesame protein fermented beverage and preparation process thereof Download PDFInfo
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- CN102342555A CN102342555A CN2011100301772A CN201110030177A CN102342555A CN 102342555 A CN102342555 A CN 102342555A CN 2011100301772 A CN2011100301772 A CN 2011100301772A CN 201110030177 A CN201110030177 A CN 201110030177A CN 102342555 A CN102342555 A CN 102342555A
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Abstract
The invention discloses a wheat germ-sesame protein fermented beverage and a preparation technology thereof. The wheat germ-sesame protein fermented beverage is prepared by using wheat germ and sesame milk as main material, using sweetener, emulsifing thickener and the like as auxiliary material, and using a fermentation technology. The amounts of the raw material comprise 5 wt% of white sugar, 0.15 wt% of xanthan gum, 0.09 wt % of sodium carboxymethylcellulose, 0.15 wt% of monoglyceride, 0.10 wt% of sucrose ester, and the ratio of wheat germ milk to sesame milk is 1 to 1.5-2. The process conditions comprise that: the inoculation amount of the strain is 7 %, the fermentation temperature is 42 DEG C, and the fermentation time is 12 h. The wheat germ-sesame protein fermented beverage is a novel vegetable protein fermented beverage prepared by fermentation and using wheat germ and sesame as main raw material, combines the nutrition and health functions of wheat germ and sesame, has fresh taste, overcomes the problems of bad taste of pure wheat germ and bad water solubility of pure sesame milk, and has special taste and fragrance of lactic acid fermented products, thus the wheat germ-sesame protein fermented beverage is an ideal health care drink.
Description
Technical field
The present invention relates to a kind of liquid beverage, specifically be a kind of be the fermenting plant protein beverage of main material production with wheat embryo and sesame protein, and the preparation technology of this kind beverage.
Background technology
Wheat embryo is the byproduct of wheat processing; It not only contains nutrients such as biogenic good protein, fat, vitamin, mineral matter, but also is rich in physiological activators such as glutathione, Flavonoid substances, wheat germ agglutinin, n-octacosanol, sterol and the many chaffs of fat.Wheat embryo rich nutrient contents and natural rational nutrient ratio have caused the attention and the research of scientists, and titled with the laudatory title of " human natural nutrition treasure-house ", " antisenility cistanche food ", " eatable beauty treatment antifatigue motion food " and " nutrient weight-loss food " etc.Simultaneously, wheat germ is rich in the albumin and the globulin of the certain emulsifying capacity of tool, and the dispersed index of protein (PDI) is up to 55.9%.See that from technological angle composite protein beverage suits to be used for processing.Sesame has rich in protein, fat, mineral matter, vitamin B1 and vitamin E, also contains unrighted acids such as a large amount of linoleic acid, palmitic acid, arachidic acid in the sesame oil.Motherland's medical science thinks, sesame has promoting blood circulation, profit skin, tonify Qi of the kidney, help the spleen longue, function such as relax bowel.Vegetable protein beverage is through behind the lactobacillus-fermented, and protein is fully degraded, and has improved digestibility, makes the local flavor of product denseer, and nutritive value greatly improves.At present, do not see that as yet other people utilize wheat embryo and sesame protein to be the report of primary raw material through this kind of fermenting process of preparing novel plant protein fermentation beverage.
Summary of the invention
In order to give full play to the effect of each nutritional labeling in wheat embryo and the sesame; The purpose of this invention is to provide a kind of alimentary health-care function that integrates wheat germ and sesame; Taste is pure and fresh; Overcome the water-soluble not good difficult problem of pure wheat germ weak flavor and pure sesame milk, and had the health beverages and the preparation technology thereof of distinctive flavour of lactic fermentation and fragrance.
Technical scheme of the present invention realizes in the following manner:
A kind of wheat embryo, sesame protein fermented beverage, it is to be major ingredient with wheat embryo breast with sesame milk, is auxiliary material with sweetener, emulsifing thickener etc., utilizes a kind of beverage of strain fermentation technology making, its each proportion of raw materials is:
Wheat embryo breast: sesame milk=1: 1.5～2
White granulated sugar: 5%; Xanthans: 0.15%; Sodium carboxymethylcellulose: 0.09%;
Monoglyceride: 0.15%; Sucrose ester: 0.10%; Bacterial classification inoculation amount: 7%;
Said bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus, and ratio is 1: 1.
Preparation technology's implementation step of the present invention is:
The preparation of a, wheat embryo breast:
1) cleans: select fresh full, the mildew and rot rotten wheat embryo of nothing, separate and remove foreign matter wherein;
2) enzyme that goes out: wheat embryo in 140 ℃ of heating 15～20min, loses activity lipoxidase in the wheat germ, amylase, protein decomposition enzyme with baking oven, and reduces in the embryo moisture to percent below three;
3) immersion, defibrination, filtration: the wheat embryo after will toasting is placed on 1: 10 solid-liquid ratio in 75 ℃ the water, soaks 1.5 hours; Soaked wheat embryo adds low amounts of water earlier with the making beating of colloid mill corase grind, makes the pulp-water ratio reach 1: 8, adds water again and carries out fine grinding, and the pulp-water ratio is 1: 10, and fineness reaches the above back of 200 orders filters, and gets filter pulp and can obtain the wheat embryo breast;
The preparation of b, sesame milk:
1) cleans: adopt that decortication, no small holes caused by worms, nothing are gone mouldy, free from admixture, the full fresh sesame of uniform particles, water cleaning after the sorting;
2) enzyme that goes out: sesame cures 5～8min with baking oven in 150 ℃ after cleaning and draining;
3) immersion, defibrination, filtration: pulverize with mortar after being placed to normal temperature after sesame cures, powder colloid mill fine grinding, the pulp-water ratio is 1: 10, and the defibrination temperature is controlled at 80 ℃, and fineness reaches the above back of 120 orders filters, and gets filter pulp and can obtain sesame milk;
C, mixing, allotment, adjusting pH: the wheat embryo breast mixes by 1: 1.5～2 with sesame milk; To pour in 70～80 ℃ of water behind white granulated sugar and emulsifying agent, the thickener mixing; The dissolving back stirs with mixed liquor, uses the lemon acid for adjusting pH again between 6.6～6.7;
D, homogeneous: will allocate good mixed liquor and be preheated to 70 ℃, and use the high pressure homogenizer homogeneous; Adopt the homogeneous method twice, pressure is 30～35MPa for the first time, is 20～25Mpa for the second time;
E, disinfection inoculation: adopt the autoclaving sterilization, 121 ℃ of sterilization 15～30min; Be cooled to 38 ℃ after the sterilization rapidly and inoculate, bacillus and coccus inoculate with 1: 1 ratio, and the lactose addition is 5%, and inoculum concentration is 7%;
F, fermentation: fermentation temperature is 42 ℃, and fermentation time is 12h;
G, after-ripening: be cooled to 1 ℃～5 ℃ after-ripening 12h, judge.
The accessible beneficial effect of the present invention:
1, the present invention is scientific and reasonable with wheat embryo and prescription, and preparation technology is in order strict, and the compatibility major ingredient respectively has characteristics, and can integrate alimentary health-care function;
2, the present invention has overcome a pure wheat germ weak flavor and the water-soluble not good difficult problem of pure sesame milk, makes product have distinctive flavour of lactic fermentation and fragrance, and taste is pure and fresh.
The specific embodiment
As prepare product 1000Kg of the present invention, can be by the feedstock production of following weight:
Wheat embryo: 30Kg
Sesame: 60Kg
White granulated sugar: 50Kg
Xanthans: 1.5Kg
Sodium carboxymethylcellulose: 0.9Kg
Monoglyceride: 1.5Kg
Sucrose ester: 1.0Kg
All the other are water.
The preparation method of wheat embryo, sesame protein fermented beverage is:
A, clean: select fresh full, do not have the rotten wheat embryo 30Kg that goes rotten, separate and remove foreign matter wherein;
Adopt that decortication, no small holes caused by worms, nothing are gone mouldy, free from admixture, the full fresh sesame 60Kg of uniform particles, water cleaning after the sorting.
B, enzyme goes out: wheat embryo in 140 ℃ of heating 20min, loses activity lipoxidase in the wheat germ, amylase, protein decomposition enzyme with baking oven, and reduces in the embryo moisture to percent below three.
After sesame is cleaned and to be drained, with baking oven in 150 ℃ cure to seven, medium well (7min).
C, immersion, defibrination, filtration: the wheat embryo after will toasting is placed on 1: 10 solid-liquid ratio in 75 ℃ the water, soaks 1.5 hours.Soaked wheat embryo adds low amounts of water earlier with the making beating of colloid mill corase grind, makes the pulp-water ratio reach 1: 8, adds water again and carries out fine grinding, and the pulp-water ratio is 1: 10, and fineness reaches the above back of 200 orders filters, and gets filter pulp and can obtain the wheat embryo breast.
Sesame cures the back and places a period of time, and make it the cooling back and pulverize with mortar, powder colloid mill fine grinding, the pulp-water ratio is 1: 10, and the defibrination temperature is controlled at 70～80 ℃, and fineness reaches the above back of 120 orders filters, and gets filter pulp and can obtain sesame milk.
D, mixing, allotment, adjusting pH: wheat embryo breast and sesame milk by mix at 1: 2 slurries 950Kg; To pour in 70～80 ℃ of water behind white granulated sugar 50Kg and 1.5Kg xanthans, 0.9Kg sodium carboxymethylcellulose, 1.5Kg monoglyceride, the 1.0Kg sucrose ester mixing; The dissolving back stirs with mixed serum, uses the lemon acid for adjusting pH again between 6.6～6.7.
E, homogeneous: will allocate good mixed liquor and be preheated to 70 ℃, and use the high pressure homogenizer homogeneous.Adopt the homogeneous method twice, pressure is 30～35MPa for the first time, is 20～25Mpa for the second time.
F, disinfection inoculation: adopt the autoclaving sterilization, 121 ℃ of sterilization 15～30min.Be cooled to 38 ℃ after the sterilization rapidly and inoculate, bacillus and coccus inoculate with 1: 1 ratio, and the lactose addition is 5%, and inoculum concentration is 7%.
G, fermentation: fermentation temperature is 42 ℃, and fermentation time is 12h.
H, after-ripening:, judge at 1 ℃～5 ℃ after-ripening 12h.
The products obtained therefrom outward appearance is white or little yellow uniform liquid, has distinctive fragrance of sesame and wheat germ and flavour, has due fragrance of lactic fermentation vegetable protein beverage and flavour simultaneously concurrently, delicate mouthfeel, sour and sweet palatability, organizes homogeneous not have layering.Protein >=0.8%; 70 ° of T～85 ° T of acidity; Soluble solid >=9%; Stabilizing agents etc. meet the GB2760-1996 food additives and use sanitary standard; Content of beary metal is lower than national standard.Total number of bacteria≤250cfu/mL; Pathogenic bacteria must not detect.
Claims (3)
1. a wheat embryo, sesame protein fermented beverage, it is characterized in that: with wheat embryo breast and sesame milk is primary raw material, is auxiliary material with sweetener, emulsifing thickener, is prepared from through strain fermentation.
2. wheat embryo as claimed in claim 1, sesame protein fermented beverage; It is characterized in that: each proportion of raw materials and process conditions are: wheat embryo breast: sesame milk=1: 1.5～2 (v/v); White granulated sugar 5%; Xanthans 0.15%; Sodium carboxymethylcellulose 0.09%; Monoglyceride 0.15%, sucrose ester 0.10%; Bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus, and ratio is 1: 1, bacterial classification inoculation amount 7%.
3. according to claim 1 or 2 described wheat embryos, sesame protein fermented beverage, it is characterized in that: the preparation technology of said fermented beverage is for through following step:
The preparation of a, wheat embryo breast:
1) cleans: select fresh full, the mildew and rot rotten wheat embryo of nothing, separate and remove foreign matter wherein;
2) enzyme that goes out: wheat embryo in 140 ℃ of heating 15～20min, loses activity lipoxidase in the wheat germ, amylase, protein decomposition enzyme with baking oven, and reduces in the embryo moisture to percent below three;
3) immersion, defibrination, filtration: the wheat embryo after will toasting is placed on 1: 10 solid-liquid ratio in 75 ℃ the water, soaks 1.5 hours; Soaked wheat embryo adds low amounts of water earlier with the making beating of colloid mill corase grind, makes the pulp-water ratio reach 1: 8, adds water again and carries out fine grinding, and the pulp-water ratio is 1: 10, and fineness reaches the above back of 200 orders filters, and gets filter pulp and can obtain the wheat embryo breast;
The preparation of b, sesame milk:
1) cleans: adopt that decortication, no small holes caused by worms, nothing are gone mouldy, free from admixture, the full fresh sesame of uniform particles, water cleaning after the sorting;
2) enzyme that goes out: sesame cures 5～8min with baking oven in 150 ℃ after cleaning and draining;
3) immersion, defibrination, filtration: pulverize with mortar after being placed to normal temperature after sesame cures, powder colloid mill fine grinding, the pulp-water ratio is 1: 10, and the defibrination temperature is controlled at 80 ℃, and fineness reaches the above back of 120 orders filters, and gets filter pulp and can obtain sesame milk;
C, mixing, allotment, adjusting pH: the wheat embryo breast mixes by 1: 1.5～2 with sesame milk; To pour in 70～80 ℃ of water behind white granulated sugar and emulsifying agent, the thickener mixing; The dissolving back stirs with mixed liquor, uses the lemon acid for adjusting pH again between 6.6～6.7;
D, homogeneous: will allocate good mixed liquor and be preheated to 70 ℃, and use the high pressure homogenizer homogeneous; Adopt the homogeneous method twice, pressure is 30～35MPa for the first time, is 20～25Mpa for the second time;
E, disinfection inoculation: adopt the autoclaving sterilization, 121 ℃ of sterilization 15～30min; Be cooled to 38 ℃ after the sterilization rapidly and inoculate, bacillus and coccus inoculate with 1: 1 ratio, and the lactose addition is 5%, and inoculum concentration is 7%;
F, fermentation: fermentation temperature is 42 ℃, and fermentation time is 12h;
G, after-ripening: be cooled to 1 ℃～5 ℃ after-ripening 12h, judge.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014099525A1 (en) * | 2012-12-21 | 2014-06-26 | Danisco Us Inc. | Paenibacillus curdlanolyticus amylase, and methods of use, thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
| CN108576611A (en) * | 2018-04-03 | 2018-09-28 | 洛阳福切尔生物科技有限公司 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
| CN109805262A (en) * | 2019-01-29 | 2019-05-28 | 吴欣洋 | Compound meal replacement powder of wheat germ containing wheat-bran dietary fiber and preparation method thereof |
| CN111345421A (en) * | 2020-04-29 | 2020-06-30 | 延安大学 | A kind of fermented wheat germ functional drink and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014099525A1 (en) * | 2012-12-21 | 2014-06-26 | Danisco Us Inc. | Paenibacillus curdlanolyticus amylase, and methods of use, thereof |
| CN104522803A (en) * | 2014-12-23 | 2015-04-22 | 上海应用技术学院 | Tartary buckwheat germ and oat germ composite fermented beverage and preparation method thereof |
| CN104522803B (en) * | 2014-12-23 | 2016-06-08 | 上海应用技术学院 | A kind of tartary buckwheat germ, oat germ compound fermented beverage and preparation method thereof |
| CN108576611A (en) * | 2018-04-03 | 2018-09-28 | 洛阳福切尔生物科技有限公司 | A kind of preparation method of high anti-oxidation activity wheat germ zymotic fluid |
| CN109805262A (en) * | 2019-01-29 | 2019-05-28 | 吴欣洋 | Compound meal replacement powder of wheat germ containing wheat-bran dietary fiber and preparation method thereof |
| CN111345421A (en) * | 2020-04-29 | 2020-06-30 | 延安大学 | A kind of fermented wheat germ functional drink and preparation method thereof |
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