Peptide treatment enzymolysis cross-linking super-suspending method and yogurt beverage prepared through peptide treatment enzymolysis cross-linking super-suspending method

Abstract

The invention discloses a peptide treatment enzymolysis cross-linking super-suspending method and a yogurt beverage prepared through the peptide treatment enzymolysis cross-linking super-suspending method. The peptide treatment enzymolysis cross-linking super-suspending method mainly comprises three steps such as enzymolysis, fermentation, and cross-linking, and specifically comprises: (1) enzymolysis, wherein a the raw material milk is subjected to pasteurization, a compound enzyme comprising trypsin, pepsin and neutral protease, and enzymolysis is performed; (2) fermenting, wherein the temperature of the enzymolysis solution is reduced to 41-44 DEG C, a compound strain of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium is inoculated, fermenting is performed, and the fermenting ending point is controlled through acidity titration; and (3) cross-linking, wherein pulp is added to the milk solution obtained after the enzymolysis and the fermenting, an appropriate amount of a gelling agent is added, and a cross-linking suspension treatment is performed to obtain the yogurt beverage. The yoghurt beverage prepared by using the method of the present invention has advantages of refreshing taste, rich nutrition, green health, uniform and stable pulp dispersing in the yogurt, and the like.

Description

technical field [0001] The invention relates to the field of food technology, and more specifically relates to a peptidizing enzymatic hydrolysis cross-linking supersuspension method and a yogurt beverage prepared by the method. Background technique [0002] Yogurt is a kind of drink that people like. It often uses fresh milk as a raw material. After pasteurization, beneficial bacteria (starter) are added to the milk. After fermentation, it is a kind of milk product that is cooled and filled. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Flour is fermented to make steamed bread, which is easy to digest and absorb, and milk fermented to make yogurt has the same effect. The fermentation process makes about 20% of the sugar and protein in milk decomposed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids) Wait). The fat content in raw milk is generally 3% to 5%. ...

AI Technical Summary

Problems solved by technology

[0005] However, in the yoghurt drink prepared by the above-mentioned existing preparation method, the taste of the product needs to be improved; and in the above-mentioned mango yoghurt, the uniformity and stability of pulp dispersed in the yoghurt are not ideal enough.