CN112155140A - Turbid pumpkin fermented beverage added with compound protein and preparation method thereof - Google Patents
Turbid pumpkin fermented beverage added with compound protein and preparation method thereof Download PDFInfo
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- CN112155140A CN112155140A CN202011073404.5A CN202011073404A CN112155140A CN 112155140 A CN112155140 A CN 112155140A CN 202011073404 A CN202011073404 A CN 202011073404A CN 112155140 A CN112155140 A CN 112155140A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 241000219104 Cucurbitaceae Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the field of fruit and vegetable fermented beverages, and particularly relates to a turbid pumpkin fermented beverage added with compound protein and a preparation method thereof. Comprises the steps of cutting pumpkin into pieces, blanching, juicing, homogenizing, adding a compound protein component consisting of skim milk powder and whey protein powder and a compound stabilizer, inoculating two lactic acid bacteria, and carrying out fermentation treatment. The fermentation time of the product is only 4-8h, the addition of the composite protein component can provide a better growth environment for the growth of the lactic acid bacteria, endow the product with better nutrition and flavor, and simultaneously add a composite stabilizing system with optimal proportion, thereby being beneficial to improving the stability of the product. The turbid pumpkin fermented beverage added with the compound protein, which is prepared by the invention, has the advantages of rich nutrition value, clear product color, good stability, obvious pumpkin fragrance and proper sour and sweet taste, and provides a method and a basis for the product research and development of fruit and vegetable viable bacteria beverages in the future.
Description
Technical Field
The invention belongs to the field of fruit and vegetable fermented beverages, and particularly relates to a turbid pumpkin fermented beverage added with compound protein and a preparation method thereof.
Background
Squash (Cucurbita moschata (duch. ex Lam.) ex Poiret) is native to southern asia, africa, and south america, and belongs to the cucurbitaceae family of the genus Cucurbita, an annual cranberry herbaceous plant. According to the notes from Ben Cao gang mu, pumpkin is warm in nature and sweet in flavor and enters spleen and stomach meridians. The pumpkin has wide planting range and large yield in China, is rich in nutrient components, contains 19 kinds of amino acids, trigonelline, pentosan, pectin, mannitol, citrulline, soluble fiber, lutein, cobalt, phosphorus, calcium, magnesium, zinc, silicon and the like, and is prepared into various foods such as pumpkin fruit vinegar, pumpkin bread, pumpkin powder, pumpkin lactic acid fermented beverage and the like due to the rich nutritional value and health care effect. However, in the case of the pumpkin lactic acid fermented beverage, the pumpkin substrate is not suitable for the growth and fermentation of lactic acid bacteria.
Disclosure of Invention
The invention aims to provide a preparation method of a turbid pumpkin fermented beverage which is rich in nutrition and good in taste and flavor by taking pumpkin as a raw material and adding a compound protein component and double lactobacillus for fermentation aiming at the defects of the existing pumpkin fermented beverage.
A preparation method of a turbid pumpkin fermented beverage added with compound protein comprises the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the blanched pumpkin blocks with 0.5-1.5 times of water by weight, roughly crushing the pumpkin blocks by using a juicer, pulping by using a high-shear homogenizer, and filtering;
(4) mixing 400-500 parts of pumpkin pulp with 30-50 parts of white granulated sugar, 3-18 parts of skim milk powder and 2-6 parts of whey protein powder, and then adding 0.1% of compound stabilizer;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 90-95 ℃ for 5-10min, and rapidly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain an enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 2-5% of the weight of the fermentation substrate liquid;
(7) fermenting at 42 deg.C for 4-8h, rapidly transferring into 2-6 deg.C refrigerator to stop fermentation, and after-ripening for 20-30h to obtain turbid fructus Cucurbitae Moschatae fermented beverage containing compound protein.
Preferably, in the pretreatment of the step (3), the hot-boiled pumpkin blocks are mixed with 1 time of water by weight and are coarsely crushed, the shearing speed of a homogenizer is 35m/s, the shearing time is 5min, and a 200-mesh filter screen is used for filtering.
Further preferably, in the formula for preparing the pumpkin pulp in the step (4), 455 parts of the pumpkin pulp is mixed with 35 parts of white granulated sugar, 8 parts of skim milk powder and 2 parts of whey protein powder, and then 0.1% of compound stabilizer is added, wherein the skim milk powder and the whey protein powder are mixed according to the weight ratio of 4:1, and the total amount of the compound protein is 2%.
Further preferably, in the formula of the blended pumpkin pulp in the step (4), the compound stabilizer is formed by mixing high-ester pectin and modified starch according to a ratio of 3: 2.
Further preferably, the starter culture solution in the starter culture of the step (6) accounts for 3% of the weight of the fermentation substrate solution, and the inoculation amount ratio of the lactobacillus delbrueckii subsp bulgaricus and the streptococcus thermophilus is 1: 1. The preservation number of the Lactobacillus delbrueckii subspecies bulgaricus is CGMCC 1.2161, and the preservation number of the Streptococcus thermophilus is CGMCC 1.8748. The turbid pumpkin fermented beverage added with the compound protein is prepared according to the method.
The skim milk powder is rich in protein, amino acid, vitamin and mineral substances, is an important source for acquiring daily nutrition of a human body, is also the best nutrient source for lactobacillus fermentation, and is widely applied to the preparation of products such as yoghourt, soybean milk, fruit, vegetable, milk and the like at present. The whey protein is used as a high-dispersion type protein isolate, is a processing ingredient of a low-calorie and high-nutrition fermentation product, and has good dispersibility (dissolubility), dispersion stability and emulsibility; in addition, the whey protein is a protein with high nutritional value, contains abundant essential amino acids, has the characteristics of high absorbability and easy digestion, can stimulate the immune system of a human body, is beneficial to promoting the health, and has good biological activity and health care characteristics.
The pumpkin is used as a raw material, and after the pumpkin is cut into pieces, blanched, juiced and homogenized, the compound protein component of skim milk powder and whey protein powder is added, the lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus are adopted for double-lactobacillus fermentation, the fermentation time is only 4-8h, and a high-ester pectin and modified starch stabilizing system with the optimal proportion is added. The selected process preserves the flavor and nutrition of the raw materials to the maximum extent, and the pumpkin can obviously remove the flavor of raw pumpkin without losing excessive nutritional ingredients after being heated for a short time; the composite protein consisting of the skim milk powder and the whey protein powder is added, so that a better growth environment can be provided for the growth of the lactic acid bacteria, the fermentation condition of the lactic acid bacteria is improved, and the product is endowed with more excellent nutrition and flavor; the optimal proportion of the double lactobacillus fermentation of the Lactobacillus delbrueckii subsp bulgaricus and the Streptococcus thermophilus is adopted, so that the fermentation time of the product is shortened, the product is rich in original nutrient components and dietary fibers of pumpkin, and simultaneously, a large amount of organic acids such as lactic acid and prebiotics are supplemented, the acid feeling of the pumpkin pulp is effectively increased, and the microecological balance of intestinal flora is favorably adjusted; and high ester pectin and modified starch stabilizer in proper proportion are added, so that the beverage is clear in color and luster, good in stability, obvious in pumpkin fragrance and pleasant in sour and sweet, and a method and a basis are provided for the product research and development of fruit and vegetable live bacteria beverages in the future while a new product is developed.
Detailed Description
For further understanding of the present invention, the turbid pumpkin fermented beverage added with complex protein and the preparation method thereof provided by the present invention are described below with reference to the following examples, and the scope of the present invention is not limited by the following examples.
In the following examples, the Lactobacillus delbrueckii subspecies bulgaricus has a preservation number of CGMCC 1.2161, and the Streptococcus thermophilus has a preservation number of CGMCC 1.8748.
Example 1
A preparation method of a turbid pumpkin fermented beverage added with compound protein comprises the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the hot pumpkin blocks with water of 1 time of the weight, roughly crushing the pumpkin blocks by using a juicer, shearing the pumpkin blocks by using a high-shear homogenizer at the shearing speed of 35m/s for 5min, and filtering by using a 200-mesh filter screen;
(4) mixing 455 parts of pumpkin pulp with 35 parts of white granulated sugar, 8 parts of skim milk powder and 2 parts of whey protein powder, and adding 0.1% of compound stabilizer which is formed by mixing high-ester pectin and modified starch according to a ratio of 3: 2;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 95 ℃ for 5min, and quickly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 3% of the weight of the fermentation substrate liquid, and the inoculation amount ratio of the lactobacillus delbrueckii subspecies bulgaricus and the streptococcus thermophilus is 1: 1;
(7) fermenting at 42 deg.C for 6h, rapidly transferring into 4 deg.C refrigerator, terminating fermentation, and after-ripening for 24h to obtain turbid pumpkin fermented beverage containing compound protein.
Example 2
Research on total addition amount of composite protein, addition proportion of composite protein and addition proportion of lactic acid bacteria
In this example, the range of the variable parameter of the orthogonal test was determined by performing single-factor experiments on the total addition amount of the complex protein, the addition ratio of the complex protein, and the addition ratio of the lactic acid bacteria, respectively. In order to further determine the fermentation conditions for producing products with quick acid production and good flavor under the combined action of all factors, orthogonal tests are carried out on the three factors, and L is set9(33) Orthogonal table in which eggs are compoundedThe white addition ratio is expressed as the mass ratio of the skimmed milk powder to the whey protein powder. The remaining steps were the same as in example 1. In this example, the optimum combination of the three factors was determined from the three aspects of acid production, sensory evaluation and total number of lactic acid bacteria colonies, wherein the sensory evaluation table of the cloudy pumpkin fermented beverage is shown in Table 1.
TABLE 1 sensory evaluation table for turbid pumpkin fermented beverage
The test results are shown in table 2.
TABLE 2L9(33) Results of orthogonal experiments
And (3) analyzing the primary and secondary sequences of the factors under each index according to the range: the acid production is used as a test index, the primary sequence and the secondary sequence are that the composite protein adding proportion is larger than the lactobacillus adding proportion and larger than the total adding amount of the composite protein, wherein the composite protein adding proportion has the largest influence on the acid production, and the optimized level combination is skim milk powder: whey protein powder is 4:1, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 4:1, and the total amount of the compound protein is 4 percent; sensory evaluation is taken as a test index, the primary and secondary sequence is that the adding proportion of the composite protein is more than the total adding amount of the composite protein is more than the adding proportion of the lactic acid bacteria, wherein the adding proportion of the composite protein has the greatest influence on the sensory evaluation, and the optimized level combination is skim milk powder: whey protein powder is 4:1, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 2:1, and the total amount of the compound protein is 2 percent; with lactic acid bacteria colony total number as experimental index, the primary and secondary order is that lactic acid bacteria addition ratio > total additive amount of composite protein > composite protein addition ratio, and wherein lactic acid bacteria addition ratio influences the biggest to lactic acid bacteria colony total number, and the combination of optimization level is skim milk powder: whey protein powder is 1:2, the proportion of lactobacillus strains is streptococcus thermophilus and lactobacillus delbrueckii subsp bulgaricus is 1:1, and the total amount of the compound protein is 3 percent.
According to a comprehensive balance method, the influence of the total addition amount of the composite protein on sensory evaluation and the total number of lactobacillus colonies is ranked second, the influence on the acid yield is ranked third, and the total addition amount of the composite protein can be selected to be 2% or 3%; the influence of the adding proportion of the compound protein on the acid production and sensory evaluation is the largest, and the influence on the total number of the lactobacillus colonies is ranked third, so that the skim milk powder is prepared by the following steps: whey protein powder is the optimal choice, so that the product can be fermented to produce acid as soon as possible and maintain excellent sense; the influence of the addition ratio of the lactic acid bacteria on the total number of the lactic acid bacteria colonies is the largest, and the optimal selection is that the ratio of the lactic acid bacteria strains is streptococcus thermophilus and lactobacillus delbrueckii subsp.
According to an analysis of variance method, the larger the test index parameter is, the better the test index parameter is, the more significant the influence of the addition proportion of the composite protein on the acid production amount is, and the optimal level is determined to be skim milk powder: whey protein powder is 4: 1; the total addition of the composite protein has significant influence on sensory evaluation indexes, and the determined excellent level is 2%; the addition ratio of the lactobacillus has no significance on the influence of the test result, but the total number of the lactobacillus colonies obtained by the test can reach 108The optimal level is determined to be streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus as 1:1 above cfu/g.
And comprehensively evaluating the results of the extreme difference analysis and the variance analysis, so that the optimal fermentation process can be determined as follows: the adding proportion of the composite protein is that the skim milk powder: whey protein powder is 4:1, the total amount of the composite protein is 2%, and the adding proportion of the lactobacillus is Lactobacillus delbrueckii subsp bulgaricus: streptococcus thermophilus 1: 1.
Example 3
Research on composition, addition amount and addition proportion of composite stabilizer
In the embodiment, the water binding capacity is used as an index, 5 stabilizing agents, namely xanthan gum, sodium carboxymethyl cellulose, modified starch, high-ester pectin and low-ester pectin are selected, after a single-factor experiment for influencing the stability of a finished product is carried out, the xanthan gum, the modified starch and the high-ester pectin are determined to be used for carrying out subsequent experiments and determining an orthogonal experiment variable parameter rangeAnd (5) enclosing. Carrying out three-factor orthogonal test on the composition, the addition amount and the addition ratio of the composite stabilizer by taking the water retention and sensory evaluation as indexes, and setting L15(51×32) Orthogonal table study, the remaining steps were the same as in example 1. Wherein A is xanthan gum, B is modified starch, C is high-fat pectin, and the sensory evaluation table of the turbid pumpkin fermented beverage is shown in Table 3.
TABLE 3 sensory evaluation table for turbid pumpkin fermented beverage
The test results are shown in table 4.
TABLE 4L15(51×32) Results of orthogonal experiments
And (3) analyzing the primary and secondary sequences of the factors under each index according to the range:
taking the water separation rate as a test index, wherein the primary and secondary sequence is that the addition ratio is more than the composition and more than the addition amount, the addition ratio of the composite stabilizer has the greatest influence on the water separation rate, and the optimized level combination is that the composite stabilizer comprises xanthan gum and modified starch, the ratio is 2:1, and the addition amount is 0.2%;
sensory evaluation is taken as a test index, the main and secondary sequence is that the composition is more than the adding proportion and more than the adding amount, wherein the adding composition of the composite stabilizer has the largest influence on the sensory evaluation, and the optimized level combination is that the composite stabilizer comprises modified starch and high-ester pectin, the proportion is 2:3, and the adding amount is 0.1%.
According to a comprehensive balance method, the influence of the addition proportion of the composite stabilizer on the water precipitation rate is the largest, the influence on sensory evaluation is the second place, and the optimal selection of the addition proportion of the composite stabilizer is 2: 1; the composition of the composite stabilizer has the greatest influence on sensory evaluation, and the influence on the water drainage rate is the second place, so that the modified starch and the high-ester pectin are the optimal choices; the influence of the addition amount of the composite stabilizer on the water separation rate and sensory evaluation is the third, and the addition amount can be 0.1% or 0.2%.
According to an analysis of variance method, the composition of the composite stabilizer has obvious influence on water retention and sensory evaluation, the addition proportion and the addition total amount of the stabilizer have no obvious influence on test results, and the optimal level is determined to be the combination of the modified starch and the high-ester pectin, so that the sensory property of the product is obviously improved. The larger the index parameter of the test is, the better the test is, the addition ratio of the modified starch to the high-ester pectin is 1:1 or 2:3, and the addition amount is 0.1%.
And comprehensively evaluating the results of the extreme difference analysis and the variance analysis, so that the optimal fermentation process can be determined as follows: the composite stabilizer consists of modified starch and high-ester pectin in the ratio of 2 to 3, and the addition amount is 0.1%.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A preparation method of a turbid pumpkin fermented beverage added with compound protein is characterized by comprising the following steps:
(1) selecting fresh, full and moldless ripe pumpkins, cleaning, removing pedicels and pulps, and cutting into blocks;
(2) boiling and blanching the pumpkin blocks for 5min, and rapidly cooling to room temperature with running water;
(3) mixing the blanched pumpkin blocks with 0.5-1.5 times of water by weight, roughly crushing the pumpkin blocks by using a juicer, pulping by using a high-shear homogenizer, and filtering;
(4) mixing 400-500 parts of pumpkin pulp with 30-50 parts of white granulated sugar, 3-18 parts of skim milk powder and 2-6 parts of whey protein powder, and then adding 0.1-0.3% of compound stabilizer;
(5) transferring the prepared pumpkin pulp into a fermentation bottle, sterilizing at 90-95 ℃ for 5-10min, and rapidly cooling to room temperature;
(6) respectively inoculating lactobacillus delbrueckii subspecies bulgaricus and streptococcus thermophilus into a culture medium, culturing at the constant temperature of 42 ℃ for 48 hours to obtain an enriched lactobacillus bacterial liquid, and inoculating the enriched lactobacillus bacterial liquid into fermentation substrate pumpkin pulp, wherein the fermentation agent bacterial liquid accounts for 2-5% of the weight of the fermentation substrate liquid;
(7) fermenting at 42 deg.C for 4-8h, rapidly transferring into 2-6 deg.C refrigerator to stop fermentation, and after-ripening for 20-30h to obtain turbid fructus Cucurbitae Moschatae fermented beverage containing compound protein.
2. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the pretreatment of the step (3), the hot-boiled pumpkin blocks are mixed with 0.5-1.5 times of water by weight and are coarsely crushed, the shearing speed of a homogenizer is 35m/s, the shearing time is 5min, and a 200-mesh filter screen is used for filtering.
3. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the formula for preparing the pumpkin pulp in the step (4), the composite protein component is formed by mixing the skim milk powder and the whey protein powder according to the weight ratio of 1-4:1-2, and the total amount of the composite protein is 2-4%.
4. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: in the formula for blending the pumpkin pulp in the step (4), the compound stabilizer is formed by mixing high-ester pectin and modified starch according to a ratio of 1-3: 1-3.
5. The method for preparing the turbid pumpkin fermented beverage added with the compound protein according to claim 1, is characterized in that: the ratio of the inoculation amount of the Lactobacillus delbrueckii subsp bulgaricus and the Streptococcus thermophilus in the starter in the step (6) is 1: 1-4.
6. The turbid pumpkin fermented beverage added with the compound protein prepared by the method according to any one of claims 1 to 5.
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| CN115299495A (en) * | 2022-08-12 | 2022-11-08 | 广西农业职业技术大学 | Longan fermented milk beverage development method |
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