Ficus carica fruit whey polypeptide containing fermented milk and preparation method thereof

Abstract

The present invention discloses a ficus carica fruit whey polypeptide containing fermented milk, and belongs to the technical field of dairy products. Milk and ficus carica fruit whey polypeptide hydrolyzed by ficin are used as raw materials, and fermented by mixed bacterial strains of lactobacillus bulgaricus, streptococcus thermophiles and bifidobacterium to obtain the fermented milk containing whey active polypeptides. The protease contained in the ficus carica fruit juice is used to hydrolyze whey, and the addition of the ficus carica fruit juice enables the fermented yogurt to have a unique fragrance of the ficus carica fruits. The ficus carica fruit whey polypeptide containing fermented milk effectively improves the utilization efficiency of the whey protein and increases the additional value of dairy products. The ficus carica fruit whey polypeptide containing fermented milk meets the nutritional needs of human body health, is moderate in acidity and pleasant in taste, and contains more than and equal to 10^6 CFU of active lactic acid bacteria. At the same time the product contains the whey polypeptides with a molecular weight of 1290-8492, and is easily digested and absorbed by the human body. Meanwhile, the ficus carica fruit whey polypeptide containing fermented milk and the preparation method thereof can provide technical supports for the large-scale technological production of whey polypeptide fermented milk.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to fermented milk rich in whey polypeptide obtained by hydrolyzing fig whey. Background technique [0002] Whey is a by-product of industrial production of cheese and casein. It is not only rich in whey protein, but also contains a variety of minerals and water-soluble vitamins. During the production of cheese, about 9 kg of whey is produced per kg of cheese, about 90 % proportion of by-products. With its rich nutrition, whey protein is usually widely used in the dairy processing industry. [0003] Fig( FicusCarica Linn ) is a flowering plant belonging to the genus Moraceae, which mainly grows in some tropical and temperate regions. Scientific research shows that figs contain a large amount of ficin (thiol-like protease), which has a good effect on protein hydrolysis. Add fig juice to the whey, and use the thiol-like protease contained in the fig to hydrolyze ...

AI Technical Summary

Problems solved by technology

[0005] There are many types of yogurt currently on the market, but they are only distinguished by flavor and type

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