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Preparation method of plant protein powder fermented milk beverage

A technology of vegetable protein powder and fermented milk beverages, which is applied in the production field of fermented milk beverages, can solve the problems of unstable quality of fermented yogurt final products, many bad beany smells, food safety problems, etc., to avoid product allergies or Bad flavor, improve product stability, and facilitate digestion and absorption

Inactive Publication Date: 2016-07-06
HEFEI UNIV OF TECH
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Problems solved by technology

[0004] However, at present, there are technical problems in double-protein dairy products, such as the fact that the starter is difficult to grow in the soymilk environment, the soy product has a severe beany smell and many bad smells after fermentation, and the quality of the final product of fermented yogurt is unstable. A lot of research work has been done on the domestication of this species, but it is still difficult to develop a double-protein fermented dairy product with good taste and flavor and strong nutritional function
At the same time, the activity of anti-nutritional factors such as lectins in soybean flour and protein isolate has not been completely inhibited, and is often ignored by food producers. Therefore, in the production process of fermented dairy products, once there is insufficient heating, it may cause raise food safety issues

Method used

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  • Preparation method of plant protein powder fermented milk beverage

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Comparison scheme
Effect test

Embodiment 1

[0034] see figure 1 , the specific operation steps of preparing vegetable protein powder fermented milk drink are as follows:

[0035] (1) Preparation of extruded ultrafine broad bean protein powder:

[0036] Select high-quality broad bean protein powder or broad bean protein isolate powder, adjust the moisture content of the material to 16%, and use the DSE32 twin-screw extrusion extruder for extrusion processing, set the extrusion temperature to 170 ° C, and the host speed to 2000 rpm. The pressure is 1.5 MPa. The puffed product is subjected to micronization treatment by an XDW6 vibrating ultrafine pulverizer, and the ultrafine pulverization time is 35 minutes, and the particle size of the obtained ultrafine pulverization is ≤15 μm.

[0037] (2) Preparation of yogurt base:

[0038] Mix skim milk powder and soft water to prepare reconstituted milk with a mass concentration of 12%. After homogenizing at 18MPa and 65°C, cool to 42°C and inoculate with 6 CFU / mL of Streptococ...

Embodiment 2

[0042] A kind of preparation method of extruded puffed walnut protein powder fermented milk drink of the present invention specifically comprises the following steps:

[0043] (1) Preparation of extruded superfine walnut protein powder:

[0044] Select high-quality walnut protein powder or broad bean protein isolate powder, adjust the moisture content of the material to 11%, use DS32-II twin-screw extruder for extrusion processing, set the extrusion temperature to 160°C, and the host speed to 1600 rpm , The extrusion pressure is 1.2MPa. The puff obtained is subjected to micronization treatment by a YQS type supersonic jet mill, and the ultrafine pulverization time is 10 minutes, and the particle diameter of the obtained ultrafine pulverization is ≤10 μm.

[0045] (2) Preparation of yogurt base:

[0046] Using fresh milk as raw material, adopt standardized treatment, after homogenization at 18MPa and 65°C, cool to 37°C, inoculate with 5×10 6 CFU / mL Lactobacillus paracasei di...

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Abstract

A preparation method of plant protein powder fermented milk beverage comprises the following steps: (1) plant protein powder extrusion, (2) expanded material ultra-fine pulverizing, (3) yogurt base stock fermentation, and (4) preparation of fermented milk beverage. The problems that anti-nutritional factors of protein of double-protein fermented milk beverage products are not inactivated possibly, strain fermentation efficiency is low, the flavor is poor and quality of products is unstable are solved, and the method which is high in efficiency, easy to operate, low in cost and suitable for production of most of plant origin protein raw material fermented milk beverage products is provided.

Description

technical field [0001] The invention belongs to the technical field of food and relates to a method for preparing a fermented milk beverage, in particular to a method for producing a fermented milk beverage containing vegetable protein powder. Background technique [0002] Fermented milk beverages refer to fermented milk beverages that use fermented yogurt as the base material, and then blended and homogenized. Yogurt is deeply loved by consumers because of its beneficial effects on intestinal health, beauty, blood fat reduction, lactose intolerance and diarrhea prevention. Fermented milk beverage is a new type of dairy product developed in recent years that takes into account the nutritional and health functions of yogurt and the consumer's beverage preference. With the continuous improvement of people's living standards, the market potential for developing new fermented milk beverage products is huge, and the social and economic benefits are remarkable. [0003] Studies ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 何述栋孙汉巨李菁
Owner HEFEI UNIV OF TECH
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