CN110200079A - Chick-pea acidified milk and preparation method thereof - Google Patents
Chick-pea acidified milk and preparation method thereof Download PDFInfo
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- CN110200079A CN110200079A CN201910616366.4A CN201910616366A CN110200079A CN 110200079 A CN110200079 A CN 110200079A CN 201910616366 A CN201910616366 A CN 201910616366A CN 110200079 A CN110200079 A CN 110200079A
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- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 157
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 68
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- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of chick-pea acidified milks and preparation method thereof, the chick-pea acidified milk preparation method includes chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing, cooling, inoculation, fermentation, refrigeration, specifically comprise the following steps: that chick-pea is picked, cleaned by (1), chick-pea and water impregnate；(2) chick-pea and water are beaten using weight ratio as hot water, filtered up to pure soya-bean milk；(3) Chinese yam is subjected to color protection treatment, grinds Chinese yam pulp, soya-bean milk heat preservation is added in Chinese yam pulp, protease, alpha-amylase and carbohydrase, mixed liquor is obtained after sugaring, sterilizing；(4) leavening is seeded in the mixed liquor of upper step, ferments, is stored refrigerated.The present invention uses protease, alpha-amylase and carbohydrase, the compound synergistic effect of three enzymes, and appropriateness digests the protein and starch in chickpea milk, the source N and the source C provided for subsequent probiotics fermention, so as to improve the texture of chick-pea acidified milk, sense organ and rheological property.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of chick-pea acidified milk and preparation method thereof.
Background technique
Chick-pea (Cicer arietinum Linn) originate from western part of Asia and Middle East, be in the world most it is ancient and
One of leguminous plant most planted extensively, is mainly distributed on warm in the world and compared with arid area, and yield occupies world beans
Three.Chick-pea belongs to the barren-resistant crop of drought resisting, requires soil not tight, and it is deep to be typically chosen in soil layer, middle fertility plot, hawk
Garbanzo is significant for northwest China, southwest and other vast arids, the exploitation of semiarid zone；Moreover, chick-pea is sought
Form point complete, seed contains protein 23.0%, carbohydrate 63.5%, fat 5.3%, dietary fibre also rich in, micro
Element and vitamin etc.；Important sources of the chick-pea as major economic crops and green plants albumen in Food Legume,
Development prospect is had a vast market, the plant base acidified milk that chick-pea is finish-machined to that there is high added value and demand to increase severely is produced
Product not only can improve the general level of the health of the people, and environmentally friendly with the kind of rich functionality food.
Chick-pea fermented dairy product is formed by the raw material effect of undergoing microbial fermentation of chick-pea, and Chickpea Protein passes through
The restricted hydrolysis for the extracellular protease that microorganism generates, increases active peptide and amino acid in chick-pea acidified milk system and contains
Amount, nutritive value greatly improves, amino acid rich in, isoflavones, vitamin, dietary fiber etc., have it is anti-oxidant,
Anti-ageing equal functional characteristics, are suitble to eating for various people.However, existing chick-pea acidified milk has still had mouthfeel not at present
It is good, texture is bad, produce subacidity defect.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of chick-pea acidified milks and preparation method thereof, it is intended to solve existing
Chick-pea acidified milk mouthfeel is bad in technology, texture is bad, produces the technical issues of subacidity.
Inventor has found in long-term research practice, due to chick-pea acidified milk constituent and gel structure with it is general
Logical fermentation cow's milk is different, in physicochemical property and mouthfeel compared with common fermentation dairy product, there is biggish defect, olecranon
Legumin is unfavorable for the growth and breeding of traditional yogurt leavening streptococcus thermophilus and lactobacillus bulgaricus as vegetable protein,
Because lactose is free of in chickpea milk, and sucrose and glucose content are also few, if with common ferment agent for sour milk streptococcus thermophilus
With bulgaria lactobacillus fermentation chickpea milk then there are profitable strain growth is not vigorous enough, subacidity is produced, mouthfeel is bad etc.
Disadvantage.
Inventor further study show that, Chickpea Protein is after enzymolysis processing, the small-molecular peptides and free ammonia of generation
Although base acid can be utilized by growth of probiotics, with the raising of Chickpea Protein hydrolysis degree, often along with bitter taste
It generates, this is primarily due to the exposure of chick-pea peptide chain C or N-terminal hydrophobic amino acid, and higher enzyme additive amount can be in short-term
The interior length for causing Chickpea Protein peptide chain extremely shortens, and is then unfavorable for the formation of gel network structure compared with short peptide chain.Cause
How this, the hydrolysis of appropriateness is carried out to chickpea milk ingredient, while so that it is conducive to growth of probiotics, and improves hawk
The physiological activity of garbanzo acidified milk improves its texture, rheology and gel characteristic and is of great significance.Specifically, for upper
Problem is stated, the present invention utilizes the endopeptidase activity of protease, the protein in Mild degradation chick-pea, and combines using protease
Alpha-amylase and saccharifying amylase are carried out appropriate hydrolysis to chickpea milk ingredient jointly, are acted on using its coordinated enzymatic hydrolysis, with
It prepares texture and flavor has both the chick-pea acidified milk of high-quality.
In order to solve the above technical problems, the present invention adopts the following technical scheme:
Design a kind of preparation method of chick-pea acidified milk, comprising the following steps:
(1) 10~15h of chick-pea is impregnated with clear water, pulls chick-pea draining out；
(2) it is beaten after mixing chick-pea and 70~90 DEG C of water by weight 1:5~10, filters to obtain soya-bean milk；
(3) protease, alpha-amylase and carbohydrase are added in gained soya-bean milk, 30min~2h are kept the temperature at 30~50 DEG C, then press
After 8%~10% sugaring of dry chick-pea weight, sterilizing mixed liquor, wherein protease additive amount is 2000U~6000U/ grams of egg
It is white, alpha-amylase additive amount be 10000U~30000U/ grams of starch, carbohydrase additive amount be do chick-pea weight 0.1%~
0.5%；
(4) by 0.2%~0.6% inoculating starter in step gained mixed liquor upwards of dry chick-pea quality, 8 are fermented at 38~42 DEG C
~13h, at 2~10 DEG C refrigerate 12~for 24 hours,.
Design the preparation method of another chick-pea acidified milk, comprising the following steps:
(1) 10~15h of chick-pea is impregnated with clear water, pulls chick-pea draining out；
(2) it is beaten after mixing chick-pea and 70~90 DEG C of water by weight 1:5~10, filters to obtain soya-bean milk；
(3) color protection treatment will be carried out after yam slices, add water by the mass ratio that Chinese yam and water are 1:0.4~0.6, grind Chinese yam
Slurry, then gained Chinese yam pulp, protease, alpha-amylase and carbohydrase are added in the soya-bean milk, keep the temperature 30min at 30~50 DEG C
~2h, then mixed liquor is obtained after pressing 8%~10% sugaring of dry chick-pea weight, sterilizing；Wherein, the additive amount of Chinese yam pulp is pure soya-bean milk
The 50~80% of quality, protease additive amount be 2000U~6000U/ grams of albumen, alpha-amylase additive amount be 10000U~
30000U/ grams of starch, carbohydrase additive amount are the 0.1%~0.5% of dry chick-pea weight；
(4) by 0.2%~0.6% inoculating starter in step gained mixed liquor upwards of dry chick-pea quality, 8 are fermented at 38~42 DEG C
~13h, at 2~10 DEG C refrigerate 12~for 24 hours,.
It preferably, is that 0.5% sodium bicarbonate solution substitutes clear water immersion olecranon with mass fraction in the step (1)
Beans.
Preferably, in the step (2), weight ratio is beaten after the chick-pea and 85 DEG C of water mixing of 1:8, then use yarn
Cloth filters to obtain soya-bean milk.
Preferably, in the step (3), proteinase activity power is 100,000 U/g；Alpha-amylase enzyme activity is enzyme activity 4
Ten thousand U/g.
Preferably, in the step (3), carbohydrase additive amount is the 0.1%~0.5% of dry chick-pea weight.
Preferably, in the step (3), added sugar is at least one of maple syrup, stevioside, xylo-oligosaccharide；
Sterilize at 100 DEG C 15min after sugaring.
Preferably, in step (4), the leavening is bifidobacterium fermentation agent；The bifidobacterium fermentation agent is bacterium
Liquid or bacterium powder.
Further, the bifidobacterium fermentation agent AS1.1482 containing lactobacillus bulgaricus, streptococcus thermophilus CICC
6058, bifidobacterium lactis HN019, lactobacillus plantarum 299V, lactobacillus acidophilus LA-1, Lactobacillus casei L.casei-01, sandlwood
Sugared lactobacillus LGG.
Further, in the bifidobacterium fermentation agent, the bacterium number of every kind of bacterium is not less than 1.00 × 106Cfu/mL or strain
Vigor is not less than 0.7.
Compared with prior art, main advantageous effects of the invention are:
1. chick-pea acidified milk prepared by the present invention improves the quality of chickpea milk by enzymatic catalysis, using protease to hawk
Garbanzo albumen carries out slight restricted hydrolysis, so as to improve the gel structure of chick-pea acidified milk；Using alpha-amylase to hawk
Starch in garbanzo is hydrolyzed, and is degraded to the utilizable carbon source of microorganism, and then change the acid of chick-pea acidified milk
The physicochemical properties such as degree, retention ability, texture, rheological properties and mouthfeel；By protease and alpha-amylase, saccharifying amylase
United hydrolysis, three kinds of enzymes are compound to have played good synergistic effect；And the bifidobacterium fermentation agent fermentation selected by the present invention
Afterwards, the acidity and retention ability of chick-pea acidified milk are significantly increased, and viscoplasticity increases, and Analyses Methods for Sensory Evaluation Results shows that product color is equal
One, soft, tissue is fine and smooth, without eke out a living sense, smooth in taste, overall acceptance is high.
2. chick-pea acidified milk prepared by the present invention is a kind of vegetable based protein fermented product that nutritive value is high, can make
For Traditional Fermented Milk substitute products, the advantages of probiotics, is brought into vegetable food, has both been able to satisfy consumer from product
The demand for the benefit that secures good health, and have good mouthfeel, quality reaches the quality of traditional dairy Yoghourt, and acidity is suitable for retention ability
Relatively strong, mouthfeel is mild, silk is sliding, safe and healthy.
3. chick-pea acidified milk preparation method simple process of the present invention, raw material are conveniently easy to get, production cost is low.
Specific embodiment
Illustrate a specific embodiment of the invention below with reference to embodiment, but following embodiment is used only to be described in detail
The present invention does not limit the scope of the invention in any way.Related instrument and equipment is as without especially in the examples below
Illustrate, is routine instrument device；Related food grade materials are commercially available general food grade raw material unless otherwise instructed.
A kind of embodiment 1: preparation method of chick-pea acidified milk
Concrete technology flow process include chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing,
Cooling, inoculation, fermentation, refrigeration, detailed step are as follows:
(1) chick-pea impregnates about 13h after picking, cleaning in the solution of 0.5% sodium bicarbonate under room temperature, wherein olecranon
Beans: the ratio of water is 1:4；
(2) by chick-pea: water is beaten in 85 DEG C of hot water according to the ratio of 1:8, then obtains pure soya-bean milk with filtered through gauze；
(3) protease is added with the ratio of every gram of protein 20 00U, the proteinase activity power is 100,000 U/g, with every gram of starch
The ratio of 10000U adds alpha-amylase, and the alpha-amylase enzyme activity is 40,000 U/g, is added by the 0.12% of dry chick-pea weight
Carbohydrase first carries out enzymatic reaction 1h under the conditions of 30 DEG C, the xylo-oligosaccharide of dry chick-pea weight 8% is added, finally 100
Sterilize 15min under the conditions of DEG C；
(4) in 0.2% ratio of dry chick-pea weight in the sample after step (3) enzymatic hydrolysis inoculating starter, the leavening
For bifidobacterium fermentation agent, the bifidobacterium fermentation agent contains lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, plant
Object lactobacillus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus are placed in 40 DEG C of fermentation 12h, then are placed in cold under 4 DEG C of environment
Hide after-ripening for 24 hours.
Wherein, the lactobacillus bulgaricus AS1.1482(Lactobacillus bulgaricus AS1.1482, letter
It is written as 1482), buying in Chinese industrial Culture Collection；The streptococcus thermophilus CICC 6058
(Streptococcus thermophilus CICC 6058 is abbreviated as 6058), being purchased from Chinese industrial Microbiological Culture Collection
Center；The bifidobacterium lactis HN019(Bifidobacterium lactis HN019), it is purchased from Chinese industrial microorganism fungus kind
Collection；The lactobacillus plantarum 299V(Lactobacillus Plantarum), it is purchased from Hansen company, Denmark；It is described
Lactobacillus acidophilus LA-1(LactobacillusL. Acidophilus LA-1), it is purchased from Hansen company, Denmark；The cheese
Lactobacillus L.casei-01(Lactobacillus casei L.casei-01 is abbreviated as L.casei-01), it buys in Denmark
Hansen company；The Lactobacillus rhamnosus LGG(Lactobacillus rhamnosus GG), it buys in Denmark Hansen
Company；
Above-mentioned mix bacterium agent fermentation liquid the preparation method comprises the following steps:
12% degreasing milk medium is prepared, sterilize 10min under the conditions of 115 DEG C, is respectively connected to lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium lactis, lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus are fermented at 37 DEG C
Curdled milk after activation 2~3 times, expands culture to bacterium number up to 1.00 × 106Cfu/mL or more, or measurement spawn activity reach 0.7
When, it can be used to fermentation inoculation.
A kind of embodiment 2: preparation method of chick-pea acidified milk
Concrete technology flow process include chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing,
Cooling, inoculation, fermentation, refrigeration, difference from Example 1 are:
(1) chick-pea impregnates about 10h after picking, cleaning in the solution of 0.5% sodium bicarbonate under room temperature, wherein olecranon
Beans: the ratio of water is 1:3；
(2) by chick-pea: water is beaten in 80 DEG C of hot water according to the ratio of 1:5, then obtains pure soya-bean milk with filtered through gauze；
(3) protease is added with the ratio of every gram of albumen 3000U, the proteinase activity power is 100,000 U/g, with every gram of starch
The ratio of 20000U adds alpha-amylase, and the alpha-amylase enzyme activity is 40,000 U/g, is added by the 0.3% of dry chick-pea weight
Carbohydrase first carries out enzymatic reaction 1h under the conditions of 40 DEG C, the stevioside of dry chick-pea weight 10% is added, finally at 100 DEG C
Under the conditions of sterilize 15min；
(4) in 0.6% ratio of dry chick-pea weight in the sample after step (3) enzymatic hydrolysis inoculating starter, the leavening
For bifidobacterium fermentation agent；38 DEG C of fermentation 10h are placed in, then are placed in refrigeration after-ripening 12h under 2 DEG C of environment.
A kind of embodiment 3: preparation method of chick-pea acidified milk
Concrete technology flow process include chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing,
Cooling, inoculation, fermentation, refrigeration, difference from Example 1 are:
(1) chick-pea impregnates about 15h after picking, cleaning in the solution of 0.5% sodium bicarbonate under room temperature, wherein olecranon
Beans: the ratio of water is 1:7；
(2) by chick-pea: water is beaten in 90 DEG C of hot water according to the ratio of 1:10, then obtains pure soya-bean milk with filtered through gauze；
(3) protease is added with the ratio of every gram of albumen 4000U, the proteinase activity power is 100,000 U/g, with every gram of starch
The ratio of 30000U adds alpha-amylase, and the alpha-amylase enzyme activity is 40,000 U/g, is added by the 0.5% of dry chick-pea weight
Carbohydrase first carries out enzymatic reaction 2h under the conditions of 50 DEG C, the maple syrup of dry chick-pea weight 8% is added, finally in 95 DEG C of items
Sterilize 30min under part；
(4) in 0.4% ratio of dry chick-pea weight in the sample after step (3) enzymatic hydrolysis inoculating starter, the leavening
For bifidobacterium fermentation agent, the bifidobacterium fermentation agent contains lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, plant
Object lactobacillus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus；42 DEG C of fermentation 13h are placed in, then are placed under 10 DEG C of environment
Refrigerate after-ripening 20h.
A kind of embodiment 4: preparation method of chick-pea acidified milk
Concrete technology flow process include chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing,
Cooling, inoculation, fermentation, refrigeration, difference from Example 1 are:
(1) chick-pea impregnates about 12h after picking, cleaning in the solution of 0.5% sodium bicarbonate under room temperature, wherein olecranon
Beans: the ratio of water is 1:5；
(2) by chick-pea: water is beaten in 80 DEG C of hot water according to the ratio of 1:8, then obtains pure soya-bean milk with filtered through gauze；
(3) it by yam slices, is impregnated with colour protecting liquid (ascorbic acid containing the EDTA-2Na and 0.2% that mass percent is 0.8%)
15 min are cleaned, and 5 min of blanching, is pulled out in 100 DEG C of boiling water；
(4) by the yam slice after color protection treatment, add water in the ratio that Chinese yam and water are 1:0.5 in mass ratio, ground with fiberizer
At Chinese yam pulp, then gained Chinese yam pulp, protease, alpha-amylase and carbohydrase are added in the pure soya-bean milk, are kept the temperature at 35 DEG C
2h, then mixed liquor is obtained after pressing 8% sugaring of dry chick-pea weight, sterilizing, wherein the additive amount of Chinese yam pulp is pure soya-bean milk quality
60%, protease is added with the ratio of every gram of protein 60 00U, the proteinase activity power is 100,000 U/g, with every gram of starch
The ratio of 30000U adds alpha-amylase, and the alpha-amylase enzyme activity is 40,000 U/g, is added by the 0.2% of dry chick-pea weight
Carbohydrase first carries out enzymatic reaction 1h under the conditions of 50 DEG C, the maple syrup of dry chick-pea weight 8% is added, finally at 100 DEG C
Under the conditions of sterilize 15min；
(5) in 0.2% ratio of dry chick-pea weight in the sample after step (4) enzymatic hydrolysis inoculating starter, the leavening
For bifidobacterium fermentation agent, the bifidobacterium fermentation agent contains lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, plant
Object lactobacillus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus；40 DEG C of fermentation 8h are placed in, then are placed in cold under 4 DEG C of environment
Hide after-ripening for 24 hours.
A kind of embodiment 5: preparation method of chick-pea acidified milk
Concrete technology flow process include chick-pea immersion, mashing, filtering, the enzyme progress enzymatic catalysis of chickpea milk, sugaring, sterilizing,
Cooling, inoculation, fermentation, refrigeration, difference from Example 1 are:
(1) chick-pea impregnates about 12h after picking, cleaning in the solution of 0.5% sodium bicarbonate under room temperature, wherein olecranon
Beans: the ratio of water is 1:5；
(2) by chick-pea: water is beaten in 80 DEG C of hot water according to the ratio of 1:8, then obtains pure soya-bean milk with filtered through gauze；
(3) it by yam slices, is impregnated with colour protecting liquid (ascorbic acid containing the EDTA-2Na and 0.2% that mass percent is 0.8%)
20 min are cleaned, and 5 min of blanching, is pulled out in 100 DEG C of boiling water；
(4) by the yam slice after color protection treatment, add water in the ratio that Chinese yam and water are 1:0.5 in mass ratio, ground with fiberizer
At Chinese yam pulp, then gained Chinese yam pulp, protease, alpha-amylase and carbohydrase are added in the pure soya-bean milk, are kept the temperature at 45 DEG C
1h, then mixed liquor is obtained after pressing 10% sugaring of dry chick-pea weight, sterilizing, wherein the additive amount of Chinese yam pulp is pure soya-bean milk quality
80%, protease is added with the ratio of every gram of protein 60 00U, the proteinase activity power is 100,000 U/g, with every gram of starch
The ratio of 30000U adds alpha-amylase, and the alpha-amylase enzyme activity is 40,000 U/g, is added by the 0.2% of dry chick-pea weight
Carbohydrase first carries out enzymatic reaction 1h under the conditions of 50 DEG C, the maple syrup of dry chick-pea weight 8% is added, finally at 100 DEG C
Under the conditions of sterilize 15min；
(5) in 0.2% ratio of dry chick-pea weight in the sample after step (4) enzymatic hydrolysis inoculating starter, the leavening
For bifidobacterium fermentation agent, the bifidobacterium fermentation agent contains lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, plant
Object lactobacillus, lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus；40 DEG C of fermentation 8h are placed in, then are placed in cold under 4 DEG C of environment
Hide after-ripening for 24 hours.
Comparative example 1:
It is in place of the difference of the preparation method and 1 preparation method of embodiment of the chick-pea acidified milk that this comparative example provides in step
(3) when enzymatic reaction occurs, protease is only added, is added without alpha-amylase and carbohydrase.
Comparative example 2:
It is in place of the difference of the preparation method and 1 preparation method of embodiment of the chick-pea acidified milk that this comparative example provides in step
(3) when enzymatic reaction occurs, alpha-amylase is only added, is added without protease and carbohydrase.
Comparative example 3:
It is in place of the difference of the preparation method and 1 preparation method of embodiment of the chick-pea acidified milk that this comparative example provides in step
(3) when enzymatic reaction occurs, carbohydrase is only added, is added without protease and alpha-amylase.
Blank control example:
It is to walk in place of the preparation method for the chick-pea acidified milk that this blank control example provides and the difference of 1 preparation method of embodiment
Suddenly alpha-amylase, protease and carbohydrase are added without in (3).
The tissue shape of chick-pea acidified milk prepared by embodiment 1, embodiment 5 and comparative example 1~3 and blank control example
State carries out sensory evaluation respectively, and sensory evaluation is given a mark by 10 panelists according to the standard in table 1, and to smell, appearance,
Analysis is described in flavour, texture.
Standards of grading are as follows: give a mark by 9 points of systems, 1 point worst, and 9 points best；According to smell, appearance, flavour, texture and
Overall acceptance five, it is ensured that other conditions are consistent.
The chick-pea that 10 panelists prepare embodiment 1, embodiment 5 and comparative example 1~3 and blank control example is fermented
After the tissue morphology of cream is given a mark respectively, it is averaged.
The tissue morphology of chick-pea acidified milk prepared by embodiment 1, embodiment 5 and comparative example 1~3 and blank control example
Analyses Methods for Sensory Evaluation Results it is as shown in table 2.
1 chick-pea acidified milk sensory evaluation criteria of table
。
Organoleptic indicator's comparison of the chick-pea acidified milk of the different embodiment preparations of table 2
。
As shown in Table 2, the chick-pea acidified milk that prepared by the embodiment of the present invention 1, embodiment 5 and comparative example 1~3 compared to
The chick-pea acidified milk sensory evaluation of blank control example preparation is more preferable, and overall acceptance is higher, prepared by the embodiment of the present invention 1
Chick-pea acidified milk tissue morphology is more preferable, the embodiment of the present invention 1 prepare chick-pea acidified milk color is uniform, soft, group
Fine and smooth, no whey is knitted to be precipitated, without eke out a living sense, smooth in taste；Chick-pea fermented dairy product tissue prepared by the embodiment of the present invention 5 is equal
Even, delicate mouthfeel, quality is sticky, sour and sweet palatability, rich in strong chick-pea acidified milk fragrance.
PH value, acidity (° T), retention ability (%) and the solid content of each acidified milk are measured further according to conventional method in that art
Content (%), concrete outcome is as shown in table 3.
The index of quality comparison of the chick-pea acidified milk of the different embodiment preparations of table 3
。
As shown in Table 3, the chick-pea acidified milk that prepared by the embodiment of the present invention 1 is compared to comparative example 1~3 and blank control
For the chick-pea acidified milk of example preparation, solid content increases, and pH value reduces, acidity increases, and retention ability increases；Show this hair
Chick-pea acidified milk prepared by bright embodiment 1 preferably improve prior art chick-pea acidified milk mouthfeel is bad, texture is bad,
The phenomenon that producing subacidity；Also indicate that protease, alpha-amylase and carbohydrase that the embodiment of the present invention 1 uses, three kinds of enzymes are multiple simultaneously
Conjunction has played good synergistic effect, can moderately digest protein and starch in chickpea milk, is subsequent probiotics fermention
The source N and the source C are provided, so as to improve the texture of chick-pea acidified milk, sense organ and rheological property.
Chick-pea acidified milk prepared by the embodiment of the present invention 5 is compared to hawk prepared by comparative example 1~3 and blank control example
Product even tissue, delicate mouthfeel for garbanzo acidified milk, quality is sticky, sour and sweet palatability, rich in strong chick-pea acidified milk
Fragrance.
In addition, chick-pea acidified milk prepared by the embodiment of the present invention 1, embodiment 5 and common fermentation in the prior art
Cow's milk carries out following index comparison, and measurement data indicates that concrete outcome is as shown in table 4 using mean+SD (n=20).
The chick-pea acidified milk of 4 embodiment 1 of table preparation and the index of quality of traditional cow acidified milk compare
。
Note: same column difference alphabet be shown with significant difference (p< 0.05).
As shown in Table 4, the product that the chick-pea acidified milk quality that prepared by the embodiment of the present invention 1 has reached traditional dairy products Yoghourt
Matter: acidity is suitable for that retention ability is stronger, and mouthfeel is mild, silk is sliding, safe and healthy；Chick-pea acidified milk prepared by the embodiment of the present invention 5
Product even tissue, delicate mouthfeel for the chick-pea acidified milk prepared compared to comparative example 1~3 and blank control example, matter
Ground is sticky, sour and sweet palatability, rich in strong chick-pea acidified milk fragrance.
Chick-pea acidified milk prepared by the present invention is a kind of vegetable based protein fermented product that nutritive value is high, can be used as hair
Kefir milk substitute products, the advantages of probiotics, is brought into vegetable food, has both been able to satisfy consumer and has been secured good health from product
The demand of benefit, and have good mouthfeel, in addition to the interests of health, Environmental costs can also be greatly reduced, reduce greenhouse gases
Discharge.To containment global warming, realizes sustainable development, there is core strategy meaning.
The present invention is described in detail above in conjunction with embodiment, still, person of ordinary skill in the field can
Understand, without departing from the purpose of the present invention, each design parameter in above-described embodiment can also be changed, shape
At multiple specific embodiments, it is common variation range of the invention, is no longer described in detail one by one herein.
Claims (10)
1. a kind of preparation method of chick-pea acidified milk, which comprises the following steps:
(1) 10~15h of chick-pea is impregnated with clear water, pulls chick-pea draining out；
(2) it is beaten after mixing chick-pea and 70~90 DEG C of water by weight 1:5~10, filters to obtain soya-bean milk；
(3) protease, alpha-amylase and carbohydrase are added in gained soya-bean milk, 30min~2h are kept the temperature at 30~50 DEG C, then press
After 8%~10% sugaring of dry chick-pea weight, sterilizing mixed liquor, wherein protease additive amount is 2000U~6000U/ grams of egg
It is white, alpha-amylase additive amount be 10000U~30000U/ grams of starch, carbohydrase additive amount be do chick-pea weight 0.1%~
0.5%；
(4) by 0.2%~0.6% inoculating starter in step gained mixed liquor upwards of dry chick-pea quality, 8 are fermented at 38~42 DEG C
~13h, at 2~10 DEG C refrigerate 12~for 24 hours,.
2. a kind of preparation method of chick-pea acidified milk, which comprises the following steps:
(1) 10~15h of chick-pea is impregnated with clear water, pulls chick-pea draining out；
(2) it is beaten after mixing chick-pea and 70~90 DEG C of water by weight 1:5~10, filters to obtain soya-bean milk；
(3) color protection treatment will be carried out after yam slices, add water by the mass ratio that Chinese yam and water are 1:0.4~0.6, grind Chinese yam
Slurry, then gained Chinese yam pulp, protease, alpha-amylase and carbohydrase are added in the soya-bean milk, 30min is kept the temperature at 30~50 DEG C
~2h, then mixed liquor is obtained after pressing 8%~10% sugaring of dry chick-pea weight, sterilizing；Wherein, the additive amount of Chinese yam pulp is pure soya-bean milk
The 50~80% of quality, protease additive amount be 2000U~6000U/ grams of albumen, alpha-amylase additive amount be 10000U~
30000U/ grams of starch, carbohydrase additive amount are the 0.1%~0.5% of dry chick-pea weight；
(4) by 0.2%~0.6% inoculating starter in step gained mixed liquor upwards of dry chick-pea quality, 8 are fermented at 38~42 DEG C
~13h, at 2~10 DEG C refrigerate 12~for 24 hours,.
3. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in the step (1)
In, it is that 0.5% sodium bicarbonate solution substitutes clear water immersion chick-pea with mass fraction.
4. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in the step (2)
In, weight ratio is beaten after the chick-pea and 85 DEG C of water mixing of 1:8, then obtain soya-bean milk with filtered through gauze.
5. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in the step (3)
In, proteinase activity power is 100,000 U/g；Alpha-amylase enzyme activity is 40,000 U/g of enzyme activity.
6. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in the step (3)
In, carbohydrase additive amount is the 0.1%~0.5% of dry chick-pea weight.
7. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in the step (3)
In, added sugar is at least one of maple syrup, stevioside, xylo-oligosaccharide；Sterilize at 100 DEG C 15min after sugaring.
8. the preparation method of chick-pea acidified milk according to claim 1 or 2, which is characterized in that in step (4), institute
Stating leavening is bifidobacterium fermentation agent；The bifidobacterium fermentation agent is bacterium solution or bacterium powder.
9. the preparation method of chick-pea acidified milk according to claim 8, which is characterized in that the bifidobacterium fermentation agent
AS1.1482 containing lactobacillus bulgaricus, streptococcus thermophilus CICC 6058, bifidobacterium lactis HN019, lactobacillus plantarum 299V,
Lactobacillus acidophilus LA-1, Lactobacillus casei L.casei-01, Lactobacillus rhamnosus LGG.
10. the preparation method of chick-pea acidified milk according to claim 9, which is characterized in that the bifidobacterium fermentation
In agent, the bacterium number of every kind of bacterium is not less than 1.00 × 106Cfu/mL or spawn activity are not less than 0.7.
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| CN115191559A (en) * | 2022-07-15 | 2022-10-18 | 石河子大学 | Preparation method and preparation device of chickpea soybean milk fermented beverage |
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| CN110973244A (en) * | 2019-12-17 | 2020-04-10 | 江苏省农业科学院 | Method for reducing whey precipitation of fermented milk and application thereof |
| CN110973244B (en) * | 2019-12-17 | 2023-08-29 | 江苏省农业科学院 | Method for reducing precipitation of fermented cow whey and application thereof |
| CN111096369A (en) * | 2020-01-14 | 2020-05-05 | 中国农业科学院农产品加工研究所 | Enzymolysis fermentation type mung bean milk and preparation method thereof |
| CN114788574A (en) * | 2022-03-29 | 2022-07-26 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
| CN114788574B (en) * | 2022-03-29 | 2023-05-23 | 湖北工业大学 | Chickpea polypeptide oral liquid and preparation method thereof |
| CN115191559A (en) * | 2022-07-15 | 2022-10-18 | 石河子大学 | Preparation method and preparation device of chickpea soybean milk fermented beverage |
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