CN104365858A - Preparation method of fermented type gingko and peanut milk beverage - Google Patents

Abstract

The invention discloses a preparation method of a fermented ginkgo peanut milk drink, which belongs to the field of food biotechnology and functional food processing. The milk drink is fermented with lactic acid bacteria strain Enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, preservation number CGMCC No.7738) as the fermentation strain, and skimmed milk powder, ginkgo and peanuts as basic raw materials. The specific process includes: Emulsion preparation, sterilization, inoculation, fermentation, post-ripening, preparation, blending, homogenization, sterilization, filling, sterilization and cooling of ginkgo peanut filtrate. The invention has the triple advantages of milk nutrition, ginkgo peanut functional components and probiotic health care, delicate taste, good flavor, and can be stored stably for at least 20 days at 25°C; only one fermentation strain is needed, the fermentation time is short, and the production process It is simple, suitable for industrial production, and meets the needs of consumers for functional drinks.

Description

A kind of preparation method of fermented ginkgo peanut milk drink

technical field

The invention relates to a preparation method of a fermented milk drink, in particular to a preparation method of a fermented ginkgo peanut milk drink, which belongs to the field of food biotechnology and functional food processing. the

Background technique

Cow's milk contains a lot of nutrients necessary for the human body. A variety of processed products can be obtained from cow's milk. Among them, fermented yogurt drinks are made from fresh milk, fermented by microorganisms and then properly prepared. They have the characteristics of high nutritional content and good flavor. The lactic acid bacteria used for fermentation and Its metabolites are beneficial to maintain the balance and stability of normal flora in the human intestinal tract, inhibit the production of harmful intestinal bacteria, promote digestive function, prevent diarrhea and constipation, and improve human resistance. In recent years, fermented milk beverages have been widely welcomed by consumers, such as Wahaha Nutrition Express, Mengniu Sour Yogurt, Xiaoyangren Miaolian, Yili Youyogurt, etc. the

The mainstream of the development of processed food in the world today is nutritionally balanced products. Utilizing the theories of modern nutrition, medicine and traditional Chinese medicine, it is my country's priority to extract the active ingredients of Chinese medicine and food homologous grains, plant fruits or Chinese herbal medicines, and carry out reasonable compatibility to develop new dairy products with both nutritional and functional characteristics. feature. Probiotics such as lactic acid bacteria and yeast are applied to the fermentation of beverages, and the fermented milk drinks made of probiotics not only preserve the original nutritional value of milk, but also have the beneficial effect of probiotic fermented products, and have a good flavor , with a unique taste, and has significant nutritional and health effects on the human body. the

Ginkgo, Ginkgo biloba Linn, also known as Gongsun tree, ginkgo tree or duck foot tree, is a unique forest source plant in my country. It is known as a "living fossil" and its resources account for more than 70% of the world's total. Ginkgo fruit is rich in nutrition and has natural health care effects. Long-term consumption can delay aging and prolong life. Ginkgo fruit contains a variety of nutritional elements. In addition to starch, protein, fat, and sugar, it also contains vitamin C, riboflavin, carotene, calcium, phosphorus, iron, potassium, magnesium and other trace elements, as well as ginkgolic acid and ginkgo. Phenols, five-carbon polysaccharides, liposterols and other components. It has the effects of anti-fatigue, antibacterial, antitussive and asthma-relieving, anti-aging and inhibiting the spread of cancer cells. It is one of the best nutrients for the elderly. Ginkgo nuts can also be used to treat some diseases, such as gynecological diseases, bronchitis, tuberculosis, high blood pressure and so on. the

Peanuts, also known as groundnuts, long-lived fruits, etc., contain protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus, and iron, and contain 8 kinds of amino acids needed by the human body and unsaturated fatty acids, including lecithin, choline, carotene, crude fiber and other substances, have the functions of promoting the growth and development of the human body, promoting cell development, improving intelligence, moistening the lungs and relieving cough, stopping blood coagulation, preventing coronary heart disease, nourishing blood and clearing milk Nutritional effect. The content of linoleic acid in peanut fat is very rich, and linoleic acid is the most important essential fatty acid in human body. The methionine and lysine contained in peanut protein are all kinds of essential amino acids for human body, and their digestion and absorption rate can be as high as 90%. Peanuts are also rich in lecithin, choline and other substances, which can delay aging, enhance memory, and moisturize the skin. Moreover, peanuts contain less anti-nutritional factors than soybeans, and are regarded as an ideal substitute for animal milk such as cow's milk in the future. It is a protein base material with great development potential for lactose intolerant consumers. the

The Chinese patent document of publication number CN 103098872A disclosed a kind of preparation method of peanut almond lactic acid bacteria drink on May 15, 2013, and the main component of this beverage is peanut and almond; Disclosed is a preparation method of peanut and red date lactic acid bacteria beverage, the main components of the beverage are peanuts and red dates; Chinese patent document with publication number CN103798366A on May 21, 2014 discloses a preparation method of peanut and walnut co-fermentation type active lactic acid bacteria beverage , the beverage uses walnuts and peanuts as raw materials. The peanut-containing lactic acid bacteria beverages disclosed in the above three patent application documents are all fermented by inoculating Lactobacillus plantarum and Pediococcus lactis. The fermentation time of lactic acid bacteria is relatively long, the shortest is 16-18 hours. In addition, there are literatures mentioning the processing technology of ginkgo-peanut compound health drink, which is compounded with ginkgo milk after peanut milk, amylase and alkaline protease enzymolysis (Ming Ming, etc. Research on the process conditions of ginkgo-peanut compound drink. " Food Industry", 2011, No. 9, 18-20; Sun Yuee, et al. Development of Ginkgo Peanut Milk. "Food Industry Science and Technology", 2011, No. 9, 156-159). However, there is no fermented milk beverage containing probiotics based on ginkgo and peanuts on the market at present. the

Contents of the invention

The purpose of the present invention is to provide a preparation method of fermented ginkgo peanut milk beverage, combining the fermentation advantages of lactic acid bacteria to obtain a fermented functional health beverage that meets people's needs and has the triple advantages of ginkgo, peanut and lactic acid bacteria fermented food. the

To achieve the above object, the present invention adopts the following technical solutions:

The lactic acid bacteria strain Enterococcus faecalis 2010-JR-01 (Enterococcus faecalis) was selected, and the registration number of the General Microbiology Center of the China Microbiological Culture Collection Management Committee: the address of the preservation unit is: No. 3, No. 1, Beichen West Road, Chaoyang District, Beijing, Chinese Academy of Sciences Institute of Microbiology, CGMCC No.7738, code storage time: June 13, 2013) as a fermentation strain, using skimmed milk powder, ginkgo, peanuts as basic raw materials, adding sucrose, stabilizers, emulsifiers, organic acids and other auxiliary materials, The fermented ginkgo peanut milk beverage is obtained through the process steps of emulsion preparation, sterilization, inoculation, fermentation, post-ripening, preparation of ginkgo peanut filtrate, blending, homogenization, sterilization, filling, sterilization, cooling and the like. The specific preparation method is carried out as follows:

(1) Emulsion preparation: mix skimmed milk powder and demineralized water at a mass ratio of 1:7 to 1:9 to make skim milk, add sucrose with 4 to 8% of the weight of skim milk to the skim milk, heat and dissolve to make a mixed emulsion;

(2) Sterilization: use a tubular sterilizer for instantaneous sterilization, the inlet temperature is 30-40°C, the sterilization temperature is 130-136°C, the sterilization time is 2-5s, the outlet temperature is 82-95°C, and then cooled rapidly;

(3) Inoculation: Inoculate a lactic acid bacteria strain on the MRS medium and activate it for 1 to 2 times, and inoculate it in the mixed emulsion. ⁸ ~ 2.0×10 ⁸ cells/mL;

(4) Fermentation: the inoculated mixed emulsion is fermented at a constant temperature of 40-44°C, and the fermentation is stopped when the pH value reaches 4.5-4.6;

(5) post-ripening: post-ripening for 12 hours after fermentation to prepare fermented emulsion;

(6) Preparation of Ginkgo and Peanut Filtrate: Cook Ginkgo and Peanuts for 30-40 minutes, mix them at a mass ratio of 1:1, and beat with demineralized water at a mass ratio of 1:4. The slurry after beating is filtered through a 100-mesh sieve to prepare Ginkgo peanut filtrate;

(7) Deployment: Take 25-35% ginkgo peanut filtrate, 45-55% fermented emulsion, 2-4% sucrose, 0.30-0.40% stabilizer, 0.12-0.16% emulsifier and 0.04-0.15% organic acid respectively, add 15.43～17.43% demineralized water for deployment;

(8) Homogenization: carry out secondary homogenization on the prepared material liquid, the first homogenization pressure is 8-12Mpa, the temperature is controlled at 53-55°C; the second time pressure is 22-26Mpa, the temperature is controlled at 58 ~60℃;

(9) Sterilization: adopt pasteurization, the temperature is 85°C, and the time is 15min;

(10) Filling: the sterilized material liquid is filled while it is hot;

(11) Sterilization: pasteurize after filling, the temperature is 85°C, and the time is 15min;

(12) Cooling: Immediately cool with cold water to below 30°C;

(13) Inspection and packaging. the

Preferably, the mass ratio of the skimmed milk powder to demineralized water is 1:8. the

Preferably, the amount of sucrose added in step 1 is 5%. the

Preferably, in the step 3, the inoculum amount of lactic acid bacteria accounts for 4% of the total volume of the mixed emulsion. the

Preferably, the fermentation temperature in step 4 is 42°C. the

Preferably, the addition of Ginkgo peanut filtrate in the step 7 is 30%, the addition of fermented emulsion is 50%, the addition of sucrose is 3%, the addition of stabilizer is 0.40%, the addition of emulsifier is 0.13%, and the addition of organic acid The added amount is 0.04%. the

Preferably, in the step 7, the stabilizer is CMC (sodium carboxymethylcellulose), the emulsifier is monoglyceride, and the organic acid is citric acid. the

Technical scheme of the present invention has following beneficial effect:

1. Most of the traditional fermented peanut-containing milk drinks use one or more of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, Pediococcus lactis, Bifidobacterium, Lactobacillus casei and Lactobacillus rhamnosus As a starter, the fermentation time is mostly 36-72 hours, and the shortest is 16-18 hours; in the fermentation process of the ginkgo peanut milk beverage of the present invention, only one fermentation strain 2010-JR-01 (Enterococcus faecalis) is used, and the fermentation time only needs 6-10 hours, not only saves bacteria, but also greatly shortens the fermentation time, which can reduce production costs, improve production efficiency, and obtain greater economic benefits;

2. The fermented ginkgo-peanut milk drink of the present invention has the triple advantages of milk nutrition, ginkgo-peanut functional components and probiotic health care. It has a delicate taste and good flavor, and can be stored stably for at least 20 days at 25°C;

3. The production process is simple, suitable for industrial production, and meets consumers' needs for functional health drinks. the

Description of drawings

Fig. 1 is a process flow diagram of the present invention;

Figure 2 is a graph showing the influence of different fermentation times on the quality of fermented milk. the

detailed description

The present invention will be described in further detail below in conjunction with the accompanying drawings and specific embodiments. the

1. Prepare materials

1. Fermentation strains

After extensive experiments, the applicant isolated and screened a strain of lactic acid bacteria from a sample of kimchi liquid at home, which was Enterococcus faecalis 2010-JR-01 (Enterococcus faecalis), and the preservation number: CGMCCNo.7738. 2. MRS medium

Formula: peptone 10.0g, dipotassium hydrogen phosphate 0.4g, yeast extract 5.0g, beef extract 10.0g, glucose 20.0g, sodium acetate 5.0g, diamine citrate 2.0g, Tween-801.0g, magnesium sulfate 0.58g, manganese sulfate 0.29g, calcium carbonate 20.0g, agar 15.0g. The above components were taken, dissolved in 1L of demineralized water by heating, autoclaved at 121°C for 30 minutes, cooled at room temperature for later use, and used for strain screening and preservation. the

2. Preparation method

Taking 100g ginkgo peanut milk drink as an example, the preparation steps are shown in Figure 1. the

Example 1

Skim milk powder and demineralized water are mixed at a mass ratio of 1:7 to make skim milk, 4g of sucrose is added, and heated to dissolve to make a mixed emulsion; a tubular sterilizer is used for instantaneous sterilization, the inlet temperature is 30°C, the sterilization temperature is 130°C, and the sterilization time is 5s, the outlet temperature is 82°C; inoculate a lactic acid bacteria strain on the medium containing MRS to activate 1-2 times, inoculate it in the mixed emulsion, and inoculate 2mL of the bacterial solution, the concentration of the bacterial solution is 2.0×10 ⁸ cells/mL; the mixed emulsion is in Under constant temperature conditions at 44°C, after 6 hours of fermentation, the pH value of the fermented milk was measured to be 4.50, and then after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 20 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1:1, and then softened The water is beaten at a mass ratio of 1:4, and the slurry is filtered through a 100-mesh sieve; 25g of ginkgo peanut filtrate, 55g of fermented emulsion, 2g of sucrose, 0.3g of CMC, 0.12g of monoglyceride, 0.15g of citric acid, and 17.43mL of demineralized water are used for preparation; Carry out the second homogenization, the first homogenization pressure is 8Mpa, the temperature is controlled at 54°C; the second pressure is 22Mpa, the temperature is controlled at 59°C; pasteurization is adopted, the temperature is 85°C, and the time is 15min; after sterilization Fill the liquid while it is hot, pasteurize it at 85°C for 15 minutes, immediately cool it with cold water to below 30°C, wipe the bottle and keep it warm for 5 days, and if it passes the inspection, it can be packaged as a finished product.

Example 2

Skim milk powder and demineralized water are mixed at a mass ratio of 1:8 to make skim milk, 5g of sucrose is added, and heated to dissolve to make a mixed emulsion; a tubular sterilizer is used for instantaneous sterilization, the inlet temperature is 40°C, the sterilization temperature is 135°C, and the sterilization time is 3s, the outlet temperature is 85°C; inoculate a lactic acid bacteria strain on the medium containing MRS to activate 1-2 times, inoculate it in the mixed emulsion, and inoculate 6mL of the bacterial solution, the concentration of the bacterial solution is 1.8×10 ⁸ cells/mL; the mixed emulsion is in Under constant temperature conditions at 42°C, after 8 hours of fermentation, the pH of the fermented milk was measured to be 4.52, and after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 40 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1:1, and then softened The water is beaten at a mass ratio of 1:4, and the slurry is filtered through a 100-mesh sieve; 30g of ginkgo peanut filtrate, 50g of fermented emulsion, 3g of sucrose, 0.4g of CMC, 0.13g of monoglyceride, 0.04g of citric acid, and 16.43mL of demineralized water are used for preparation. Carry out the second homogenization, the first homogenization pressure is 10Mpa, the temperature is controlled at 55°C; the second time the pressure is 25Mpa, the temperature is controlled at 60°C; pasteurization is adopted, the temperature is 85°C, and the time is 15min; after sterilization Fill the liquid while it is hot, pasteurize it at 85°C for 15 minutes, immediately cool it with cold water to below 30°C, wipe the bottle and keep it warm for 5 days, and if it passes the inspection, it can be packaged as a finished product.

Example 3

Skim milk powder and demineralized water are mixed at a mass ratio of 1:9 to make skim milk, add 8g of sucrose, and heat to dissolve to make a mixed emulsion; use a tubular sterilizer for instant sterilization, the inlet temperature is 35°C, the sterilization temperature is 136°C, and the sterilization time is 3s, the outlet temperature is 95°C; inoculate a lactic acid bacteria strain on the medium containing MRS to activate 1-2 times, inoculate it in the mixed emulsion, and inoculate 4mL of the bacterial solution, the concentration of the bacterial solution is 1.4×10 ⁸ cells/mL; the mixed emulsion is in Under constant temperature conditions of 40°C, after 10 hours of fermentation, the pH value of the fermented milk was measured to be 4.60, and then after 12 hours of post-ripening; the ginkgo and peanuts were steamed for 35 minutes, and then the ginkgo and peanuts were mixed at a mass ratio of 1:1, and then softened with The water is beaten at a mass ratio of 1:4, and the slurry is filtered through a 100-mesh sieve; 35g of ginkgo peanut filtrate, 45g of fermented emulsion, 4g of sucrose, 0.35g of CMC, 0.16g of monoglyceride, 0.07g of citric acid, and 15.43mL of demineralized water are used for preparation. Carry out the second homogenization, the first homogenization pressure is 12Mpa, the temperature is controlled at 53°C; the second pressure is 26Mpa, the temperature is controlled at 58°C; pasteurization is adopted, the temperature is 85°C, and the time is 15min; after sterilization Fill the liquid while it is hot, pasteurize it at 85°C for 15 minutes, immediately cool it with cold water to below 30°C, wipe the bottle and keep it warm for 5 days, and if it passes the inspection, it can be packaged as a finished product.

3. Determination of optimal fermentation time of 2010-JR-01 (Enterococcus faecalis) strain

Taking 100g ginkgo peanut milk drink as an example, when the mass ratio of skimmed milk powder to demineralized water is 1:8, the amount of sucrose added is 5g, the inoculation amount of lactic acid bacteria strain is 4mL, and the fermentation temperature is 42°C, choose different fermentation times 4. 6, 8, 10, and 12 hours were carried out single factor test, pH value in each fermented emulsion was measured and sensory evaluation was carried out. The experimental results are shown in Table 1 and Figure 2. the

Table 1 Effect of different fermentation time on fermented milk

The pH value of fermented milk drinks is generally between 4.5 and 4.6, and the taste is the best. Therefore, it can be seen from Table 1 and Figure 2 that when the fermentation time is 8 hours, the taste is the best; if the fermentation is continued for more than 10 hours, the pH If the value is too low, the milk protein will be denatured and the emulsion will start to coagulate. the

4. Stability study of fermented milk beverage

According to Stoke's principle, the sedimentation rate of fermented milk beverage was determined by centrifugal sedimentation method to determine its stability. the

The fermented milk beverage was stored at 25° C. for 20 days, and the sedimentation rate was measured every 4 days. The data of the sedimentation rate are shown in Table 2. the

Table 2 Effect of storage time on sedimentation rate of fermented milk beverage

From the determination of precipitation rate and sensory description in Table 2, it can be seen that the fermented milk drink is still very stable after being stored at 25°C for 20 days, with good color and texture, no stratification, and no whey precipitation. the

Claims (7)

1. A preparation method for a fermented ginkgo peanut milk drink, characterized in that the lactic acid bacteria strain Enterococcus faecalis 2010-JR-01 (Enterococcus faecalis, China Microbiological Culture Collection Management Committee General Microbiology Center registration number: CGMCC No .7738, code storage time: June 13, 2013) as a fermentation strain, the following steps were used: (1) Emulsion preparation: mix skimmed milk powder and demineralized water at a mass ratio of 1:7 to 1:9 to make skim milk, add sucrose with 4 to 8% of the weight of skim milk to the skim milk, heat and dissolve to make a mixed emulsion; (2) Sterilization: use a tubular sterilizer for instantaneous sterilization, the inlet temperature is 30-40°C, the sterilization temperature is 130-136°C, the sterilization time is 2-5s, the outlet temperature is 82-95°C, and then cooled rapidly; (3) Inoculation: Inoculate a lactic acid bacteria strain on the MRS medium and activate it for 1 to 2 times, and inoculate it in the mixed emulsion. ⁸ ~ 2.0×10 ⁸ cells/mL; (4) Fermentation: the inoculated mixed emulsion is fermented at a constant temperature of 40-44°C, and when the pH value reaches 4.5-4.6, the fermentation is stopped; (5) post-ripening: post-ripening for 12 hours after fermentation to prepare fermented emulsion; (6) Preparation of Ginkgo and Peanut Filtrate: Cook Ginkgo and Peanuts for 30-40 minutes, mix them at a mass ratio of 1:1, and beat with demineralized water at a mass ratio of 1:4. The slurry after beating is filtered through a 100-mesh sieve to prepare Ginkgo peanut filtrate; (7) Deployment: Take 25-35% ginkgo peanut filtrate, 45-55% fermented emulsion, 2-4% sucrose, 0.30-0.40% stabilizer, 0.12-0.16% emulsifier and 0.04-0.15% organic acid respectively, add 15.43～17.43% demineralized water for deployment; (8) Homogenization: carry out secondary homogenization on the prepared material liquid, the first homogenization pressure is 8-12Mpa, the temperature is controlled at 53-55°C; the second time pressure is 22-26Mpa, the temperature is controlled at 58 ~60°C; (9) Sterilization: adopt pasteurization, the temperature is 85 ℃, the time is 15min; (10) Filling: the sterilized material liquid is filled while it is hot; (11) Sterilization: pasteurize after filling, the temperature is 85°C, and the time is 15min; (12) Cooling: Immediately cool with cold water to below 30°C; (13) Inspection and packaging. 2. The preparation method of a fermented ginkgo-peanut milk beverage according to claim 1, wherein the mass ratio of the skimmed milk powder to demineralized water is 1:8. 3. A method for preparing a fermented ginkgo-peanut milk drink according to claim 1 or 2, characterized in that: the amount of sucrose added in the step 1 is 5%. 4. A method for preparing a fermented ginkgo-peanut milk beverage according to claim 1 or 2, characterized in that: in said step 3, the inoculum amount of lactic acid bacteria accounts for 4% of the total volume of the mixed emulsion. 5. The method for preparing a fermented ginkgo-peanut milk beverage according to claim 1 or 2, characterized in that the fermentation temperature in step 4 is 42°C. 6. A method for preparing a fermented ginkgo-peanut milk beverage according to claim 1 or 2, characterized in that: in the step 7, the amount of ginkgo-peanut filtrate added is 30%, the amount of fermented emulsion added is 50%, and the amount of sucrose The added amount is 3%, the added amount of stabilizer is 0.40%, the added amount of emulsifier is 0.13%, and the added amount of organic acid is 0.04%. 7. The method for preparing a fermented ginkgo-peanut milk drink according to claim 1 or 2, characterized in that: in the step 7, the stabilizer is CMC, the emulsifier is monoglyceride, and the organic acid is citric acid.