Fermentation type animal and plant double-protein aerated mousse and preparation method thereof

Abstract

The invention relates to the technical field of fermented dairy products, and discloses a fermented animal and plant double-protein aerated mousse and a preparation method thereof, and the aerated mousse is prepared from the following raw materials by weight: 300-700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of a sweetening agent; 100 to 200 parts of single cream; the compound thickening emulsifier is prepared from gelatin, agar, locust bean gum and lactic acid glycerol fatty acid ester according to the weight ratio of (10 to 25): (1 to 5): (2 to 8): (2 to 10); the fermentation agent is 150 to 250 U / T, and the fermentation agent comprises streptococcus salivarius subsp. Thermophilus, lactobacillus delbrueckii subsp. Bulgaricus, lactobacillus plantarum and lactococcus lactis subsp. Cremoris; the compound biological enzyme comprises lipase, glutamine transaminase and lactase. The aerated fermented milk which is fluffy, smooth and soft in texture is obtained, the obtained aerated fermented milk contains high viable count, the tissue state is stable within the shelf life, no gas overflows, and the aerated fermented milk has the sour and sweet taste of the fermented milk and the soft mousse cake taste.

Description

Technical Field

[0001] The present invention relates to the technical field of fermented dairy products, and particularly relates to a fermented animal and plant double-protein aerated mousse and a preparation method thereof. Background Art

[0002] Yogurt products are deeply loved by consumers due to their unique sour and sweet taste and high nutritional value. Generally, yogurt is a fermented milk prepared from animal milk bases (such as cow milk, goat milk, camel milk, etc.) as the main raw materials through processes such as blending, homogenization, sterilization, and lactic acid bacteria fermentation. With the diversification of market demands, animal-based fermented milk cannot meet all consumers. Therefore, plant-based fermented milk and mixed fermented milk combining animal and plant bases have emerged. The animal and plant-based mixed fermented milk is obtained by lactic acid bacteria fermentation using animal milk, plant bases, and sugar as the main raw materials. Among them, animal milk provides high-quality milk protein and milk fat, and plant-based raw materials contain some special nutrients beneficial to the human body. Plant milk provides dietary fiber, plant protein, and unsaturated fatty acids. The two better form complementary advantages to meet the diverse nutritional needs of the human body. To fill the market gap of animal and plant-based mixed fermented milk and provide consumers with a functional dairy product with a unique flavor and comprehensive nutrition.

[0003] At present, there are various yogurt products with different packaging forms and flavors on the market. However, the state forms of yogurt are mainly divided into three types: drinking type, stirring type, and solidifying type, lacking a yogurt with a more novel tissue state. Aeration brings a qualitative breakthrough to yogurt, endowing yogurt with a light texture like a cloud and a delicate and smooth taste like a mousse cake. The patent with the publication number CN103988907A provides an aerated yogurt with uniform gas distribution and good stability by injecting carbon dioxide gas into fermented milk. However, due to the instability of carbon dioxide gas, it is easy to affect the original flavor of the product and damage the nutritional value of the product. The patents with the publication numbers CN109430395A, CN110800804A, and CN108782753A all propose to prepare an aerated yogurt with stable state and good taste by injecting nitrogen into fermented milk, which uses animal milk and does not involve the mixed fermentation of animal and plant bases.

[0004] The compositions of animal milk-based and plant milk-based products, such as proteins, fats, and carbohydrates, are different. During the fermentation process, different fermentation strains have different adaptabilities to the nutritional components and environmental conditions in animal milk-based and plant milk-based products. The flavor substances, organic acids, and other metabolites produced during fermentation will also vary. The plant milk-based product has a relatively high fat content, which will make the mixture thinner after fermentation and have poor stability. Problems such as phase separation and unstable gel structure are likely to occur in the obtained product. Moreover, some substances with special odors are produced during the fermentation of plant milk-based products, which do not match the flavor produced by the fermentation of animal milk-based products, thus affecting the overall flavor quality of the mousse. To solve the above problems, Patent Publication No. CN 116508840 A uses a yeast starter to ferment pineapple double-protein yogurt, and Patent Publication No. CN 119699420 A uses a fermentation bacterium to ferment a mixed emulsion, and the fermentation bacterium includes Weissella confusa. In the actual production process, the yogurt products prepared by the above methods can ensure good texture and flavor, but it is still difficult to maintain their good texture stability, and problems such as easy precipitation of whey and poor taste occur, and satisfactory products cannot be obtained.

[0005] Therefore, how to make an aerated mousse with a unique fermentation flavor, comprehensive nutritional value, and novel texture through the mixed fermentation of animal and plant bases still requires in-depth exploration. Summary of the Invention

[0006] The purpose of the present invention is to solve the problems that it is difficult for existing animal and plant mixed milk to maintain its good texture stability, such as easy precipitation of whey and poor taste, and to provide a fermented animal and plant double-protein aerated mousse and its preparation method, so as to obtain a double-protein aerated yogurt mousse with a unique flavor and stable texture.

[0007] In a first aspect, the present invention provides a fermented animal and plant double-protein aerated mousse, which is prepared from the following raw materials by weight: 300 to 700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of sweetener; 100 to 200 parts of whipping cream; 10 to 40 parts of a compound thickening and emulsifying agent, and the compound thickening and emulsifying agent includes gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in a weight ratio of 10 to 25:1 to 5:2 to 8:2 to 10; 150 to 250 U / T of a starter, and the starter includes Streptococcus thermophilus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris; A compound bio-enzyme, including lipase, transglutaminase, and lactase.

[0008] In the technical solution of the present invention, the provided aerated mousse yogurt uses animal milk and plant milk as the main raw materials, adds sweeteners, whipped cream, and compound thickening and emulsifying agents, and uses a starter compounded with three strains of bacteria and a composite bio-enzyme compounded with three enzymes. By controlling the addition ratio of each component and the components, the finally prepared aerated yogurt mousse has a unique fermentation flavor, a fresh and delicate taste, a rich aroma, a sweet and sour taste, and strong acceptability by consumers, and has high promotional significance. Through the above technical solution, an aerated fermented milk with a fluffy texture, smooth and soft is obtained. The obtained aerated fermented milk contains a high number of viable bacteria, and its tissue state is stable within the shelf life, without gas leakage, and has both the sweet and sour taste of fermented milk and the soft texture of mousse cake.

[0009] In the above technical solution, the compound thickening and emulsifying agent in the mousse preparation raw material system makes the mousse product have the characteristics of lightness, fineness and stability by improving the texture, stabilizing the structure and enhancing the taste. The compound thickening and emulsifying agent is composed of gelatin, agar, locust bean gum, and glyceryl laurate. Among them, gelatin can form a three-dimensional network gel structure during the cooling process. Its molecular chains will crosslink with each other, wrapping components such as yogurt, water, and nitrogen in it, preventing it from collapsing or deforming, and making the aerated yogurt mousse maintain a light and fluffy texture. Gelatin gives the mousse a delicate and smooth taste, melts in the mouth, enhances the consumer's eating experience, and at the same time gelatin gives the mousse moderate elasticity and toughness, making it have a unique chewing feeling in the mouth. Agar dissolves after heating and forms a solid gel network when cooled, preventing the structure of the mousse product from collapsing during the process of temperature change; agar and gelatin work together to better stabilize the formed gel structure. Locust bean gum can significantly increase the viscosity of the aerated yogurt mousse system. It can swell sufficiently in a liquid environment such as yogurt, increasing the flow resistance of the liquid, so that the mousse has a suitable consistency and can better maintain its shape during production and storage. Locust bean gum can intertwine with gelatin and agar to form a more complex and stable three-dimensional network structure, thereby enhancing the strength and elasticity of the gel. Glyceryl laurate has good emulsifying properties. It can reduce the surface tension at the oil-water interface, making the oil disperse evenly in the water phase in the form of tiny droplets, forming a stable emulsion structure. During the whipping and aeration process, the emulsification effect helps to evenly wrap nitrogen in the mousse system, so that the mousse has a rich and delicate bubble structure, enhancing the fluffiness and taste of the mousse.

[0010] Due to the complex interactions among proteins, fats, and carbohydrates in animal milk-based and plant milk-based ingredients, it is difficult to form a uniform and stable gel network structure, resulting in uneven texture of the mousse, which may exhibit roughness, looseness, or pores. Moreover, problems such as water separation and collapse are likely to occur during storage and transportation, affecting the appearance and taste of the product. In the compound thickening and emulsifying agent used in the present invention, the weight ratio of gelatin, agar, locust bean gum, and glyceryl laurate is 10-25:1-5:2-8:2-10. The inventor specifically adjusted the addition ratios of different components in the compound thickening and emulsifying agent and found that improper addition ratios would deteriorate the taste and texture state of the mousse yogurt, leading to lower consumer acceptance. When the addition ratio of gelatin is relatively low, a stable gel structure cannot be formed, the texture is soft, and it is prone to collapse. If the addition ratio of agar is relatively high, the texture will be too hard and the taste will be poor. When the addition ratio of locust bean gum is relatively high, the texture will be thick and the paste-like taste will be strong. When the addition ratio of glyceryl laurate is relatively low, oil-water separation will occur and the taste uniformity will be poor.

[0011] The low fat content of plant milk-based ingredients makes it lack the smooth feeling unique to animal milk-based ingredients, resulting in a less rich and delicate taste of the mousse. In addition, if the amount of organic acids or other metabolites produced during fermentation is inappropriate, there may also be unpleasant tastes such as excessive sourness, bitterness, or astringency. The raw material starter of the mousse product of the present invention uses a mixed starter, which includes Streptococcus thermophilus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris. The exopolysaccharide secreted by Streptococcus thermophilus subsp. thermophilus during fermentation can increase the viscosity and stability of the mousse, improve the texture, and make it more delicate and smooth. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus subsp. thermophilus ferment synergistically to further lower the pH value and promote the coagulation of yogurt. Lactobacillus plantarum can effectively utilize the nutrients in plant milk-based ingredients and ferment synergistically to improve the fermentation efficiency and flavor. Compounds such as diacetyl and acetaldehyde produced by Lactococcus lactis subsp. cremoris during fermentation provide buttery and creamy aromas, masking the unpleasant flavors of plant milk and enhancing the flavor hierarchy of the yogurt mousse. Through synergistic fermentation, the mixed starter contributes to the acidity, flavor, and texture in the aerated yogurt mousse.

[0012] The composite bio-enzyme is used for enzymatic hydrolysis of the mixed animal and plant milk, which can decompose macromolecular substances, improve the nutritional value of the product, and make the nutrients more easily absorbed by the human body. The composite bio-enzyme is composed of lipase, transglutaminase, and lactase. Lipase decomposes long-chain fats into short-chain and free fatty acids, preventing the aggregation and stratification of fats, so as to improve the flavor and texture of the double-protein yogurt; transglutaminase can catalyze the cross-linking within protein molecules, improve the thermal stability and water-holding capacity of proteins and other properties, and help form a strong gel, thereby improving the quality of the product. In addition, transglutaminase can also catalyze the deamidation reaction of proteins, improve the foaming and emulsifying properties of proteins, and further enhance the stability of the texture of the aerated product. Lactase hydrolyzes lactose into galactose and glucose, which has a sweeter taste than lactose itself, can add natural sweetness, reduce the additional addition of sweeteners, and make the product flavor more pure and natural. In addition, the decomposed sugars can increase the viscosity of the system, make the yogurt taste more mellow, and improve the quality and taste experience of the aerated mousse yogurt.

[0013] As a preferred embodiment of the present invention, the weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in the compound thickening and emulsifying agent is 15-20:1-3:2-6:4-8.

[0014] More preferably, the ratio of the total weight of gelatin and lactic acid glycerol fatty acid ester to the total weight of agar and locust bean gum in the compound thickening and emulsifying agent is 4-6:1. Through the cooperation of the ratios between each pair, the quality and taste experience of the mousse yogurt are synergistically improved.

[0015] As a preferred embodiment of the present invention, the weight ratio of Streptococcus thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the starter is 15-20:10-15:14-18:5-10.

[0016] Furthermore, the weight ratio of Lactobacillus plantarum to Lactococcus lactis subsp. cremoris in the starter is 2.0-3.0:1. The aerated yogurt mousse provided by the present invention adds two kinds of protein raw materials, animal milk and plant milk, which belongs to mixed fermentation. The plant milk itself has some bad flavors and may produce unpleasant volatile compounds such as aldehydes and ketones during the fermentation process. The selection of strains is not a conventional one. Through a large number of experimental studies by the inventor, it is found that for mixed fermentation, the cooperation of the ratios of two strains, Lactobacillus plantarum and Lactococcus lactis subsp. cremoris, together with Streptococcus thermophilus subsp. and Lactobacillus delbrueckii subsp. bulgaricus, makes the prepared yogurt better in flavor, taste, and acidity; when selecting one or two or three strains, the quality of the mousse yogurt is relatively poor and cannot achieve a satisfactory effect. The addition ratio of Lactobacillus plantarum and Lactococcus lactis subsp. cremoris also has a direct impact on the quality of the yogurt.

[0017] As a preferred embodiment of the present invention, the mass ratio of lipase, transglutaminase and lactase in the composite bio-enzyme is 1-3:4-6:1-3. The inventor specifically adjusted the addition ratios of the three bio-enzymes and found that if the addition ratios are not optimal, the taste, flavor and texture state will deteriorate, and the acceptance by consumers will decrease. If the addition ratio of lipase is relatively high, it will cause excessive enzymatic hydrolysis and produce unpleasant flavors, and the tissue state of the fermented yogurt will be poor. When the addition amount of transglutaminase is relatively small, the protein cross-linking is insufficient, which in turn makes the texture, stability, taste, etc. of the aerated yogurt mousse poor. When the addition ratio of lactase is relatively small, it will affect the flavor and tissue state of the aerated yogurt mousse.

[0018] As a preferred embodiment of the present invention, the addition amount of the composite bio-enzyme is 0.1%-0.2% of the total mass of the animal milk and the plant milk. Through a large number of experimental studies by the inventor, it is found that the addition amount of the composite bio-enzyme has a close relationship with the taste, flavor and texture state of the final aerated yogurt mousse. Adding too much or too little will make the taste, flavor and texture state deteriorate, and the acceptance by consumers will decrease.

[0019] As a preferred embodiment of the present invention, the weight ratio of the animal milk to the plant milk is not less than 1:1.

[0020] As a preferred embodiment of the present invention, the animal milk is at least one of milk, goat milk, camel milk, and animal milk powder.

[0021] As a preferred embodiment of the present invention, the animal milk is 400-600 parts by weight.

[0022] As a preferred embodiment of the present invention, the plant milk is at least one of coconut milk, soy milk, oat milk, nut butter, and plant protein powder. Plant-based raw materials contain some special nutrients beneficial to the human body. For example, soybeans not only contain rich high-quality protein and unsaturated fatty acids, but also contain soy isoflavones, soy lecithin, soy oligosaccharides and other beneficial components; coconuts have a good flavor and also contain medium-chain fatty acid esters (MCT), various vitamins and minerals; cereals are rich in dietary fiber and B vitamins. Nuts are rich in unsaturated fatty acids.

[0023] As a preferred embodiment of the present invention, the plant milk is 200-400 parts by weight.

[0024] As a preferred embodiment of the present invention, the sweetener is at least one of white granulated sugar, glucose, erythritol, maltitol, xylitol, honey, fructose and fructose syrup.

[0025] As a preferred embodiment of the present invention, the sweetener is 60-80 parts by weight.

[0026] As a preferred embodiment of the present invention, in the aerated mousse: 400 to 600 parts of animal milk; 200 to 400 parts of plant milk, and the weight ratio of the animal milk to the plant milk is not less than 1:1; 60 to 80 parts of sweetener.

[0027] In a second aspect, the present invention provides a method for preparing the above-mentioned fermented animal and plant double-protein aerated mousse, comprising the following steps: Step 1, stirring and mixing the animal milk and the plant milk according to the raw material parts to obtain a first material; Step 2, mixing the first material and the composite bio-enzyme, performing enzymatic hydrolysis treatment, and inactivating the enzyme to obtain a second material; Step 3, heating the second material to 60-65°C, adding the light cream, the sweetener, and the compound thickening and emulsifying agent, and stirring and mixing evenly to obtain a third material; Step 4, performing homogenization and sterilization treatment on the third material to obtain a fourth material; Step 5, cooling the fourth material, adding the starter, intermittently stirring forward and backward, and then standing for fermentation to obtain a fifth material; Step 6, stirring and demulsifying the fifth material, turning the tank, cooling, and aging to obtain a sixth material; Step 7, whipping the sixth material, filling it with nitrogen, filling it, and post-ripening to obtain the animal and plant double-protein aerated mousse.

[0028] In the above technical solution, the present invention provides the above-mentioned preparation method of the animal and plant-based composite fermented aerated mousse. By controlling the parameters of each process section, the quality stability of the prepared mousse product is strong, the quality can be guaranteed, the repeat stability during the preparation process is good, the operation is simple, and it is convenient to promote.

[0029] As a preferred embodiment of the present invention, the stirring and mixing time in Step 1 is 10-15 min.

[0030] As a preferred embodiment of the present invention, in Step 2, the process parameters of the enzymatic hydrolysis treatment are: the enzymatic hydrolysis temperature is 30-50°C, the enzymatic hydrolysis time is 30-90 min, and the stirring speed is 30-60 r / min.

[0031] As a preferred embodiment of the present invention, in Step 2, the method for inactivating the enzyme is to heat the second material after enzymatic hydrolysis at 80-85°C for 5-10 min.

[0032] As a preferred embodiment of the present invention, in step 3, the stirring time is 20 - 30 min, and the stirring speed is 1000 - 1500 r / min.

[0033] As a preferred embodiment of the present invention, in step 4, during the homogenization process, the temperature is 60 - 65 °C, the low pressure is 4 - 5 MPa, and the high pressure is 15 - 20 MPa; during the sterilization process, the temperature is 90 - 95 °C, and the time is 250 - 300 s.

[0034] As a preferred embodiment of the present invention, in step 5, the cooling is to cool the fourth material to 41 - 43 °C and then inoculate the starter culture.

[0035] As a preferred embodiment of the present invention, in step 5, after inoculating the starter culture, the intermittent forward and reverse stirring time is 15 - 20 min, the stirring speed is 30 - 60 r / min, and the fermentation stops when the pH reaches 4.5 - 4.7.

[0036] As a preferred embodiment of the present invention, in step 6, the stirring speed is 30 - 60 r / min, and the demulsification time is 20 - 30 min.

[0037] As a preferred embodiment of the present invention, in step 6, the tank turning is carried out using an emulsifying pump, the pump speed is 4 - 6 t / h, it is cooled to 8 - 12 °C, and aged for 1 - 2 h.

[0038] As a preferred embodiment of the present invention, in step 7, the whipping speed is 300 - 500 r / min.

[0039] As a preferred embodiment of the present invention, in step 7, the filling rate of nitrogen is 20% - 100%. The amount of nitrogen filling is one of the key factors affecting the texture and taste of the aerated yogurt mousse. Appropriate nitrogen filling can improve the texture and taste of the mousse. Through a large number of tests by the inventor, it is found that when the amount of nitrogen filling is small, the product texture is thick, lacking smoothness and denseness, and prone to water separation; when the amount of nitrogen filling is large, the texture is loose, the taste is hollow, and it is prone to collapse. More preferably, in step 7, the filling rate of nitrogen is 30% - 60%.

[0040] As a preferred embodiment of the present invention, in step 7, the filled aerated yogurt mousse is refrigerated and ripened at 4 - 6 °C for 8 - 12 h.

[0041] Compared with the prior art, the beneficial effects of the present invention: 1. The aerated yogurt mousse provided by the present invention uses animal milk and plant milk as the main raw materials, adds sweeteners, whipped cream, compound thickening and emulsifying agents, and uses a starter culture compounded with three strains and a compound bio-enzyme compounded with three enzymes. By controlling the addition ratios of each component and the components, the finally prepared aerated yogurt mousse has a unique fermentation flavor, a fresh and delicate taste, a strong aroma, a sweet and sour taste, high acceptability by consumers, and has high promotion significance. Among them, in the compound thickening and emulsifying agent, through the synergistic effect of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester, the prepared product has a delicate and smooth taste, a light and fluffy texture, and a stable tissue state. In the starter culture, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ferment synergistically to produce acid and viscosity, and Lactobacillus plantarum and Lactococcus lactis subsp. cremoris act synergistically to improve the fermentation efficiency and fermentation flavor. Through the combined action of the four strains, the prepared product has a unique flavor, a delicate and smooth taste, and a sweet and sour taste. The compound bio-enzyme is enzymatically hydrolyzed with three bio-enzymes, lipase, transglutaminase, and lactase, and the addition ratios of the three bio-enzymes are adjusted specifically, resulting in a great improvement in the taste, flavor, and texture state of the aerated yogurt mousse, and an increase in consumer acceptance.

[0042] 2. The present invention provides a method for preparing an animal-plant dual-protein aerated yogurt mousse. By controlling the parameters of each process section, an animal-plant-based mixed fermentation product prepared by a specific enzymatic hydrolysis and fermentation process combined with a special stable system has a soft fermentation flavor, a delicate and smooth texture, strong quality stability of the mousse product, and can maintain good texture and a fresh taste during the shelf life after being whipped and filled with nitrogen. The quality can be guaranteed, the repeat stability during the preparation process is good, the operation is simple, and it is convenient to promote.

[0043] 3. The present invention provides an animal-plant dual-protein aerated yogurt mousse, in which the content of plant milk in the animal-plant dual-protein of animal milk and plant milk is relatively high, up to 50% at most, obtaining a dual-protein aerated yogurt mousse with a unique flavor and stable texture. The animal milk and plant milk form complementary advantages to meet the diverse nutritional needs of the human body. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] Figure 1 It is a process flow diagram of the preparation method of the fermented animal-plant dual-protein aerated mousse of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0045] The present invention will be further described in detail below with reference to specific embodiments. However, this should not be construed as limiting the scope of the above-mentioned subject matter of the present invention to the following embodiments. All technologies implemented based on the content of the present invention belong to the scope of the present invention.

[0046] Unless otherwise specified, in the description of the specific embodiments of the present invention, the expression terms indicating the orientation or positional relationship such as "upper", "lower", "left", "right", "center", "inner", "outer", etc. are all based on the orientation or positional relationship shown in the drawings, or the orientation or positional relationship when the invention product / device / equipment is normally used and placed. These terms of orientation or positional relationship are only for the convenience of describing the solution of the present invention or simplifying the description in the specific embodiments, so as to facilitate technicians to quickly understand the solution, rather than indicating or implying that a specific device / component / element must have a specific orientation, or be constructed and operated in a specific positional relationship. Therefore, it should not be construed as a limitation to the present invention.

[0047] In addition, when the terms "first", "second", "third", etc. appear, they are only used to distinguish the description of the same or similar components, and should not be construed as emphasizing or implying the relative importance of specific components.

[0048] In addition, in the description of the embodiments of the present invention, "several", "multiple", "a number of" represent at least 2. It can be any situation such as 2, 3, 4, 5, 6, 7, 8, 9, etc., and even more than 9.

[0049] Example 1 This example provides a fermented animal and plant double-protein aerated mousse, and the raw materials are: 512 parts of milk, 300 parts of coconut milk, 70 parts of granulated sugar, 100 parts of whipped cream, 18 parts of compound thickening and emulsifying agent, 200 U / T of fermenting agent, and 0.12% of compound bio-enzyme based on the total mass of the animal and plant mixed milk; the weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in the compound thickening and emulsifying agent is 18:2:4:6, the weight ratio of Streptococcus thermophilus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the fermenting agent is 18:12:16:8, and the mass ratio of lipase, transglutaminase, and lactase in the compound bio-enzyme is 2:5:2. The preparation method of the mousse includes the following steps: Step 1: Mix the milk and coconut milk and stir for 12 min to obtain the first material.

[0050] Step 2: Add 0.12% of the compound bio-enzyme, enzymolyze at 40°C for 60 min (stirring speed 45 r / min), and inactivate the enzyme at 85°C for 8 min to obtain the second material.

[0051] Step 3: Heat up to 63°C, add whipped cream, granulated sugar, and compound thickening and emulsifying agent, and stir for 25 min (1200 r / min) to obtain the third material.

[0052] Step 4: Homogenize (at 62°C, low pressure 4.5 MPa, high pressure 18 MPa), sterilize (at 92°C, 280 s) to obtain the fourth material.

[0053] Step 5: Cool to 42°C, inoculate with the starter culture, stir intermittently in both forward and reverse directions for 18 min (45 r / min), and let it stand for fermentation until the pH reaches 4.6 to obtain the fifth material.

[0054] Step 6: Demulsify (at 40 r / min, for 25 minutes), turn the tank with the emulsification pump (pump speed 5 t / h), cool to 10°C, and age for 1.5 hours to obtain the sixth material.

[0055] Step 7: Whisk (at 400 r / min), fill with nitrogen (filling rate 50%), fill, seal and package, and then ripen at 4°C for 10 hours to obtain the finished product.

[0056] Example 2 This example provides a fermented animal and plant double-protein aerated mousse, and the raw materials are: 463 parts of goat milk, 350 parts of soy milk, 65 parts of erythritol, 110 parts of light cream, 12 parts of compound thickening and emulsifying agent, 220 U / T of starter culture, and 0.15% of compound bio-enzyme based on the total mass of the animal and plant mixed milk; the weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester in the compound thickening and emulsifying agent is 16:3:5:5, the weight ratio of Streptococcus thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the starter culture is 18:12:16:8, and the mass ratio of lipase, transglutaminase, and lactase in the compound bio-enzyme is 1.5:4.5:1.5. The preparation method of the mousse includes the following steps: Step 1: Mix goat milk and soy milk, stir for 12 min to obtain the first material.

[0057] Step 2: Add 0.15% of the compound bio-enzyme, enzymolyze at 45°C for 75 min (stirring speed 45 r / min), and inactivate the enzyme at 85°C for 8 min to obtain the second material.

[0058] Step 3: Heat up to 63°C, add light cream, erythritol, and compound thickening and emulsifying agent, stir for 25 min (1200 r / min) to obtain the third material.

[0059] Step 4: Homogenize (at 62°C, low pressure 4.5 MPa, high pressure 18 MPa), sterilize (at 92°C, 280 s) to obtain the fourth material.

[0060] Step 5: Cool to 42°C, inoculate with the starter culture, stir intermittently in both forward and reverse directions for 18 min (45 r / min), and let it stand for fermentation until the pH reaches 4.6 to obtain the fifth material.

[0061] Step 6: Demulsification (40 r / min, 25 minutes), inversion of the emulsion pump (pump speed 5 t / h), cooling to 10°C, and aging for 1.5 hours to obtain the sixth material.

[0062] Step 7: Whipping (400 r / min), nitrogen filling (filling rate 40%), filling, sealing, and post-ripening at 4°C for 10 hours to obtain the finished product.

[0063] Example 3 This example provides a fermented animal and plant double-protein aerated mousse, with the following raw materials: 499 parts of camel milk, 250 parts of oat milk, 75 parts of honey, 140 parts of whipped cream, 36 parts of a compound thickening and emulsifying agent, 230 U / T of a fermentation agent, 0.18% of a composite bio-enzyme based on the total mass of the animal and plant mixed milk. The weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in the compound thickening and emulsifying agent is 20:1:6:4. The weight ratio of Streptococcus thermophilus subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the fermentation agent is 20:14:18:6. The mass ratio of lipase, transglutaminase, and lactase in the composite bio-enzyme is 3:4:2. The preparation method of the mousse includes the following steps: Step 1: Mix camel milk and oat milk, and stir for 12 min to obtain the first material.

[0064] Step 2: Add 0.18% of the composite bio-enzyme, enzymatically hydrolyze at 35°C for 90 min (stirring speed 45 r / min), and inactivate the enzyme at 85°C for 10 min to obtain the second material.

[0065] Step 3: Raise the temperature to 63°C, add whipped cream, honey, and the compound thickening and emulsifying agent, and stir for 25 min (1200 r / min) to obtain the third material.

[0066] Step 4: Homogenize (62°C, low pressure 4.5 MPa, high pressure 18 MPa), sterilize (90°C, 300 s) to obtain the fourth material.

[0067] Step 5: Cool to 42°C, inoculate with the fermentation agent, intermittently stir in both forward and reverse directions for 18 min (45 r / min), and statically ferment until the pH reaches 4.6 to obtain the fifth material.

[0068] Step 6: Demulsification (40 r / min, 25 minutes), inversion of the emulsion pump (pump speed 5 t / h), cooling to 10°C, and aging for 1.5 hours to obtain the sixth material.

[0069] Step 7: Whipping (400 r / min), nitrogen filling (filling rate 60%), filling, and post-ripening at 4°C for 10 hours to obtain the finished product.

[0070] Example 4 This embodiment provides a fermented animal and plant double-protein aerated mousse, and the raw materials are as follows: 550 parts of goat milk, 240 parts of almond paste, 80 parts of fructose syrup, 100 parts of light cream, 30 parts of compound thickening and emulsifying agent, 180 U / T of fermenting agent, 0.1% of compound bio-enzyme based on the total mass of the animal and plant mixed milk. The weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in the compound thickening and emulsifying agent is 15:3:5:7. The weight ratio of Streptococcus thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the fermenting agent is 18:12:16:8. The mass ratio of lipase, transglutaminase, and lactase in the compound bio-enzyme is 1:6:1. The preparation method of the mousse includes the following steps: Step 1: Mix the goat milk and almond paste, and stir for 12 min to obtain the first material.

[0071] Step 2: Add 0.1% of the compound bio-enzyme, enzymolyze at 45°C for 75 min (stirring speed 45 r / min), and inactivate the enzyme at 85°C for 8 min to obtain the second material.

[0072] Step 3: Heat up to 63°C, add light cream, fructose syrup, and compound thickening and emulsifying agent, and stir for 25 min (1200 r / min) to obtain the third material.

[0073] Step 4: Homogenize (62°C, low pressure 5 MPa, high pressure 20 MPa), sterilize (95°C, 300 s) to obtain the fourth material.

[0074] Step 5: Cool to 42°C, inoculate the fermenting agent, intermittently stir in positive and negative directions for 18 min (45 r / min), and let it stand and ferment until the pH reaches 4.6 to obtain the fifth material.

[0075] Step 6: Demulsify (40 r / min, 25 minutes), turn the tank with an emulsifying pump (pump speed 5 t / h), cool to 10°C, and age for 1.5 hours to obtain the sixth material.

[0076] Step 7: Whisk (400 r / min), fill with nitrogen (filling rate 40%), and ripen at 4°C for 10 hours after filling to obtain the finished product.

[0077] Example 5 This embodiment provides a fermented animal and plant double-protein aerated mousse, and the raw materials are: 500 parts of milk, 326 parts of coconut milk, 50 parts of xylitol, 100 parts of light cream, 24 parts of compound thickening and emulsifying agent, 150 U / T of fermenting agent, 0.08% of compound bio-enzyme based on the total mass of the animal and plant mixed milk. The weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in the compound thickening and emulsifying agent is 16:2:6:5. The weight ratio of Streptococcus thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the fermenting agent is 18:12:16:8. The mass ratio of lipase, transglutaminase, and lactase in the compound bio-enzyme is 1:3:1. The preparation method of the mousse includes the following steps: Step 1: Mix the milk and coconut milk and stir for 12 min to obtain the first material.

[0078] Step 2: Add 0.08% of the compound bio-enzyme, enzymolyze at 45 °C for 75 min (stirring speed 45 r / min), and inactivate the enzyme at 85 °C for 8 min to obtain the second material.

[0079] Step 3: Heat up to 63 °C, add light cream, xylitol, and compound thickening and emulsifying agent, and stir for 25 min (1200 r / min) to obtain the third material.

[0080] Step 4: Homogenize (62 °C, low pressure 5 MPa, high pressure 20 MPa), sterilize (95 °C, 300 s) to obtain the fourth material.

[0081] Step 5: Cool to 42 °C, inoculate the fermenting agent, stir intermittently forward and backward for 18 min (45 r / min), and let it stand and ferment until the pH reaches 4.6 to obtain the fifth material.

[0082] Step 6: Demulsify (40 r / min, 25 minutes), turn the tank with an emulsifying pump (pump speed 5 t / h), cool to 10 °C, and age for 1.5 hours to obtain the sixth material.

[0083] Step 7: Whisk (400 r / min), fill with nitrogen (filling rate 30%), and after ripening at 4 °C for 10 hours after filling, obtain the finished product.

[0084] The usage amounts of the raw materials in Examples 1 - 5 are statistically shown in Table 1 below, where the usage unit of the fermenting agent is U / T.

[0085] Table 1 Raw material addition amounts in Examples 1 - 5 (parts)

[0086] Test Example 1 Fifteen personnel with certain professional knowledge were selected and trained to form a sensory evaluation panel, who scored the animal-plant dual-protein aerated yogurt mousse of Examples 1-5 respectively from five dimensions: appearance, aroma, taste, flavor, and overall coordination. After removing the highest and lowest values, the average value was taken. The sensory quality scoring criteria are shown in Table 2.

[0087] Table 2 Sensory Quality Scoring Criteria

[0088] The texture state of the mousse products of Examples 1-5 was detected after storage at 5°C for 21 days. By measuring the mass of the surface water liquid and the product weight (mass of the water on the upper surface / total mass), if there is no water on the surface of the yogurt, that is, no water separation occurs, when the value of the mass of the water on the upper surface / total mass exceeds 1%, the water separation is relatively serious; when it is less than 0.2%, the water separation is slight; when the mass of the water / total mass is between 0.2% and 1%, it is moderate; if there is no water separation after 21 days, it indicates that the product meets the requirements within the shelf life.

[0089] After 21 days, the quality evaluation and texture state detection of the aerated mousse prepared in Examples 1-5 were carried out, and the products were comprehensively judged to determine whether the products were qualified. The evaluation results are shown in Table 3.

[0090] Table 3 Sensory Evaluation Results of the Animal-Plant Composite Protein Aerated Yogurt Mousse of Examples 1-5

[0091] It can be seen from the above test results that in the present invention, through the combination of animal milk and plant milk, enzymatic hydrolysis was carried out using three biological enzymes: lipase, transglutaminase, and lactase. The addition ratios of the three biological enzymes were adjusted specifically, and a sweetener, light cream, and compound thickening and emulsifying agent were also added. A starter was compounded with three strains of bacteria. By controlling the addition ratios of each component, the finally prepared aerated yogurt mousse has comprehensive nutritional value, unique flavor, fresh and delicate taste, rich and full aroma, and is sweet and sour to taste, with strong consumer acceptability and high promotion significance.

[0092] Test Example 2 This test example provides an animal-plant dual-protein aerated mousse, which is similar to the raw materials in Example 1, except that 500 parts of oat milk and 312 parts of raw cow milk were added in Test Example 1, and the other raw material components and dosages, and preparation methods were the same as those in Example 1.

[0093] The aerated mousse prepared in Test Example 1 after storage for 21 days was evaluated by the sensory evaluation method and texture state detection in Test Example 1, and the detection results are shown in Table 4.

[0094] Table 4 Sensory Evaluation Results of the Mousse in Test Example 2

[0095] As can be seen from the above data, the mousse prepared by the method of Test Example 1 is relatively rough on the surface (6.5 points) in the sensory evaluation, has a slight sour smell, the aroma coordination is average (7.8 points), has an obvious powdery texture (12 points), the flavor is average (16.2 points), the overall coordination is poor (4.5 points), and the tissue state is slight water separation. The comprehensive evaluation of the product is unqualified. This is because the proportion of vegetable milk is too high, and the sour smell produced by fermentation affects the aroma and flavor. The plant fiber causes the taste to be rough. In the mousse raw materials, the animal milk should be strictly controlled at 300 parts to 700 parts, and the vegetable milk at 100 parts to 500 parts. More preferably, the animal milk is 400 parts to 600 parts, and the vegetable milk is 200 parts to 400 parts. The weight ratio of animal milk to vegetable milk is not less than 1:1.

[0096] Test Example 3 This test example provides a dual-protein aerated mousse of animals and plants, which is similar to the raw materials in Example 1, except that a compound thickening emulsifier with different components and proportions is used. The raw materials are shown in Table 5 below. The other raw material components, dosages, and preparation methods are the same as those in Example 1.

[0097] Table 5 Proportion and addition amount of compound emulsifying thickener for mousse in Test Example 3

[0098] The aerated mousse prepared in this test example after being stored for 21 days was evaluated by using the sensory evaluation method and tissue state detection in Test Example 1, and the detection results are shown in Table 6.

[0099] Table 6 Sensory evaluation results of mousse in Test Example 3

[0100] The mousse yogurt in Test Example 3 was tested by a texture analyzer after being stored at 5°C for 21 days, and the test results are shown in Table 7.

[0101] Table 7 Texture analysis results of mousse in Example 1 and Test Example 3

[0102] As can be seen from the above data, compared with Example 1, in Test Example 3-A, the addition ratio of gelatin in the compound thickening emulsifier was reduced. The weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester was 5:1:4:6, and the addition ratio of gelatin was relatively low. The product had obvious water separation (1.2%), the sensory evaluation of the product was unqualified, the hardness was much lower than that of the mousse in Example 1, and the texture stability was low. In Example 3-E, carrageenan was used to replace gelatin, and the product had obvious water separation (1.5%). The taste in the sensory evaluation of the product was very poor, the overall coordination was low, and the hardness was relatively large. This is because gelatin forms a three-dimensional thermoreversible gel network, which directly enhances the ability of the sample to resist deformation, and carrageenan cannot achieve the effect of gelatin in the compound thickening emulsifier.

[0103] Compared with Example 1, in Test Example 3-B, the addition ratio of agar in the compound thickening emulsifier was increased. The weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester in the compound thickening emulsifier of Test Example 3-B was 15:10:2:5. The aeration feeling was poor, the gelatinous texture was obvious, the air feeling was poor, the hardness and consistency were much greater than those in Example 1, and the product was unqualified. This is because agar is a strong gel-type polysaccharide (the main component is agarose). When it is dissolved at high temperature and cooled, it forms a rigid, thermo-irreversible three-dimensional network structure, which can significantly increase the viscoelasticity and structural strength of the system, thereby improving the consistency. Agar forms a high-strength, thermo-irreversible gel, and its gel strength is much higher than that of gelatin, which directly significantly improves the ability of the sample to resist deformation. At the same time, the agar gel network structure is dense but has poor ductility and is prone to "brittle fracture". The high gel strength of agar will increase the cohesion, but excessive addition may lead to a decrease in cohesion due to the overly rigid structure. The surface of the agar gel is smooth, and its thermo-irreversible property makes it not easy to adhere in the mouth. In Test Example 3-F, gellan gum was used to replace agar, and the prepared mousse was still poor in appearance and taste, and the product was unqualified. Gellan gum cannot achieve the effect of agar in the compound thickening emulsifier.

[0104] Compared with Example 1, in Test Example 3-C, the addition ratio of locust bean gum in the compound thickening emulsifier was increased. The weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester was 15:2:12:4. The aerated mousse prepared on the 21st day was evaluated. The aeration feeling was generally viscous, the melting feeling was poor, the overall coordination was average, and the consistency, cohesion, and viscosity were much greater than those in Example 1. The comprehensive evaluation of the product was unqualified. This is because locust bean gum is a high-viscosity neutral polysaccharide, which significantly increases the system viscosity through molecular chain entanglement and hydration, and improves the energy consumption during the probe extrusion process (consistency value). The long-chain structure of locust bean gum is easy to adhere to the oral cavity or the surface of the instrument, increasing the negative peak area (absolute value of viscosity). In Test Example 3-G, only gelatin and glyceryl lactate fatty acid ester were used, and the hardness, cohesion, and viscosity indexes were much lower than those in Example 1.

[0105] Test Example 3-D compared with Example 1, the addition ratio of glyceryl lactate fatty acid ester in the compound thickening emulsifier was reduced, and the weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester was 15:2:2:1. When the addition ratio of glyceryl lactate fatty acid ester was relatively low and the proportions of gelatin, agar, and locust bean gum were relatively high, the greasy feeling was obvious, the overall coordination was average, the viscosity was higher than that of Example 1, and the comprehensive evaluation of the product was unqualified. This was because the hydrophilic-lipophilic balance of glyceryl lactate fatty acid ester could reduce protein aggregation and lower the adhesion of the sample to the oral cavity or the instrument; in Test Example 3-G, glyceryl lactate fatty acid ester was not added, and although the dosage ratios of gelatin, agar, and locust bean gum were adjusted, a mousse product that met the requirements could not be obtained. In the mousse raw materials, the weight ratio of gelatin, agar, locust bean gum, and glyceryl lactate fatty acid ester in the compound thickening emulsifier was preferably 15-20:1-3:2-6:4-8.

[0106] Test Example 3-I compared with Example 1, the ratio in the compound thickening emulsifier was 18:1:2:6, and the proportions of agar and locust bean gum were small. In the sensory evaluation, the mouthfeel was average, with a slight residual feeling, and the overall coordination was average, and the comprehensive evaluation of the product was unqualified; Test Example 3-I compared with Example 1, the ratio in the compound thickening emulsifier was 8:3:6:2, and the proportions of gelatin and glyceryl lactate fatty acid ester were small. In the sensory evaluation, the aeration feeling was poor, the gelatinous feeling was obvious, and the hardness, consistency, and viscosity were much higher than those of Example 1, and the comprehensive evaluation of the product was unqualified. Therefore, the ratio of the total weight of gelatin and glyceryl lactate fatty acid ester to the total weight of agar and locust bean gum in the compound thickening emulsifier was 4-6:1. Through the cooperation of the ratios between the two, the quality and taste experience of the mousse yogurt were synergistically improved.

[0107] Test Example 4 This test example provides a plant and animal dual-protein aerated mousse, which is similar to the raw materials in Example 1, except that different components and ratios of fermenting agents are used. The raw materials are shown in Table 8 below, and the other raw material components, dosages, and preparation methods are the same as those in Example 1.

[0108] Table 8 Composition, Ratio, and Addition Amount of Fermenting Agent for Mousse in Test Example 4

[0109] The aerated mousse prepared in this test example and stored for 21 days was evaluated by using the sensory evaluation method and tissue state detection in Test Example 1, and the detection results are shown in Table 9.

[0110] Table 9 Sensory Evaluation Results of Mousse in Test Example 4

[0111] As can be seen from the above data, the mousse prepared by the method of Test Example 4, the aerated mousse on the 21st day of preparation in the sensory evaluation, in Test Example 4-A, the leavening agent is a mixed strain of Streptococcus thermophilus subsp. and Lactobacillus delbrueckii subsp. bulgaricus, without adding Lactobacillus plantarum and Lactococcus lactis subsp. cremoris. The coordination of yogurt aroma is poor, the sour and sweet taste is relatively poor, and the fermentation flavor is uncoordinated. The comprehensive evaluation of the product is unqualified. This is because Lactobacillus plantarum can effectively utilize the nutrients in the plant base and co-ferment, which can improve the fermentation efficiency and flavor. Compounds such as diacetyl and acetaldehyde produced by Lactococcus lactis subsp. cremoris during the fermentation process provide buttery and buttery aromas, cover up the bad flavors of the plant base, and enhance the flavor layer of the yogurt mousse. The aerated yogurt mousse provided by the present invention is fermented with a composite of animal and plant proteins. The plant milk itself has some bad flavors, and unpleasant volatile compounds such as aldehydes and ketones may be produced during the fermentation process. The selection of the strain cannot be a conventional choice. Through a large number of experimental studies by the inventor, it is found that for the mixed fermentation, the combination of Lactobacillus plantarum and Lactococcus lactis subsp. cremoris makes the prepared aerated yogurt mousse better in flavor, taste and sour and sweet degree. When choosing only one, the quality of the aerated yogurt mousse is relatively poor and cannot achieve a satisfactory effect. The addition ratio of Lactobacillus plantarum and Lactococcus lactis subsp. cremoris to the leavening agent also directly affects the quality of the aerated yogurt mousse. Therefore, the weight ratio of Streptococcus thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris in the leavening agent is 15-20:10-15:14-18:5-10, and the weight ratio of Lactobacillus plantarum and Lactococcus lactis subsp. cremoris in the leavening agent is 2.0-3.0:1.

[0112] Test Example 5 This test example provides an animal and plant dual-protein aerated mousse, which is similar to the raw materials in Example 1, except that different proportions of composite bioenzymes are used. The raw materials are shown in Table 9 below. The other raw material components, dosages, and preparation methods are the same as those in Example 1.

[0113] Table 9 Composition and Proportion of Composite Bioenzymes of Mousse in Test Example 4

[0114] The aerated mousse prepared in this test example after being stored for 21 days was evaluated by the sensory evaluation method and tissue state detection in Test Example 1, and the detection results are shown in Table 10.

[0115] Table 10 Sensory Evaluation Results of Mousse in Test Example 5

[0116] As can be seen from the above data, in Test Example 5-A compared with Example 1, the addition ratio of lipase in the composite bio-enzyme was increased. The mass ratio of lipase, transglutaminase and lactase was 5:5:2. When the addition ratio of lipase was relatively high and the addition ratios of transglutaminase and lactase were relatively low, the aerated mousse prepared on the 21st day was evaluated. The product had a loose tissue state, poor aeration (3.5 points), obvious off-flavors, uncoordinated aroma (4.6 points), obvious powdery feeling (12.6 points), average sour and sweet taste, uncoordinated flavor (8.5 points), poor overall coordination (4 points), and slight water separation. In Test Example 5-B compared with Example 1, the mass ratio of lipase, transglutaminase and lactase in the composite bio-enzyme was 3:0.5:3. When the addition ratio of transglutaminase was relatively low and the addition ratios of lipase and lactase were relatively high, the aerated mousse prepared on the 21st day was evaluated. The product had poor aeration (3.0 points), good aroma (12 points), poor air feeling (8 points), appropriate sour and sweet taste (22.7 points), poor overall coordination (4.2 points), and water separation (0.6%). In Test Example 5-C compared with Example 1, the addition ratio of lactase in the composite bio-enzyme was reduced. The mass ratio of lipase, transglutaminase and lactase was 3:5:0.5. When the addition ratio of lactase was relatively low and the addition ratios of lipase and transglutaminase were relatively high, the aerated mousse prepared on the 21st day was evaluated. The product had a delicate and uniform appearance (9.0 points), coordinated aroma (14 points), average air feeling (16 points), average sour and sweet taste (12 points), average overall coordination (8.7 points), and no water separation. Poor addition ratios will all make the taste, flavor and texture state worse, and the consumer acceptance lower. If the addition ratio of lipase is relatively high, it will cause excessive enzymatic hydrolysis, resulting in unpleasant flavors, and the fermented yogurt will have a poor tissue state. When the addition amount of transglutaminase is relatively small, it will lead to insufficient protein cross-linking, and then the texture, stability, taste, etc. of the aerated yogurt mousse will become worse. When the addition ratio of lactase is relatively small, it will affect the flavor and tissue state of the aerated yogurt mousse. Therefore, in the preparation of mousse, the mass ratio of lipase, transglutaminase and lactase in the composite bio-enzyme is controlled to be 1-3:4-6:1-3.

[0117] Test Example 6 This test example provides an animal-plant dual-protein aerated mousse, which is similar to the raw materials in Example 1, except that different addition amounts of composite bio-enzyme are used. The raw materials are shown in Table 11 below. The other raw material components and dosages, and the preparation method are the same as those in Example 1.

[0118] Table 11 Composite Bio-enzyme Cost, Ratio and Addition Amount of Mousse in Test Example 6

[0119] The aerated mousse prepared in this test example and stored for 21 days was evaluated using the sensory evaluation method and tissue state detection in Test Example 1, and the test results are shown in Table 12.

[0120] Table 12 Sensory evaluation results of the mousse in Test Example 4

[0121] Through extensive experimental research by the inventor, the addition ratio of the composite bio-enzyme has a direct relationship with the quality of the animal and plant composite protein aerated yogurt mousse. Too much or too little addition ratio of the composite bio-enzyme will have an adverse effect on the quality of the animal and plant composite protein aerated yogurt mousse, and the appearance, aroma, taste and flavor will become relatively worse, and the consumer acceptance will become lower. Preferably, the addition amount of the composite bio-enzyme is 0.1% - 0.2% of the mass of the first material. Through the mutual cooperation of the three bio-enzymes, the quality of the prepared animal and plant composite protein aerated yogurt mousse is better.

[0122] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A fermented animal and plant double-protein aerated mousse, characterized in that, It is prepared from the following raw materials by weight parts: 300 to 700 parts of animal milk; 100 to 500 parts of plant milk; 40 to 100 parts of sweetener; 100 to 200 parts of whipped cream; 10 to 40 parts of compound thickening and emulsifying agent, and the compound thickening and emulsifying agent includes gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester in a weight ratio of 10 to 25:1 to 5:2 to 8:2 to 10; 150 to 250 U / T of starter culture, and the starter culture includes Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris; Compound bio-enzyme, including lipase, transglutaminase, and lactase.

2. The fermented animal and plant dual-protein aerated mousse according to claim 1, wherein In the compound thickening and emulsifying agent, the weight ratio of gelatin, agar, locust bean gum, and lactic acid glycerol fatty acid ester is 15 to 20:1 to 3:2 to 6:4 to 8.

3. A fermented animal and plant double-protein aerated mousse according to claim 1, characterized in that, In the compound thickening and emulsifying agent, the ratio of the total weight of gelatin and lactic acid glycerol fatty acid ester to the total weight of agar and locust bean gum is 4 to 6:

1.

4. The fermented animal and plant double-protein aerated mousse according to claim 1, characterized in that, In the starter culture, the weight ratio of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum, and Lactococcus lactis subsp. cremoris is 15 to 20:10 to 15:14 to 18:5 to 10.

5. A fermented animal and plant double-protein aerated mousse according to claim 4, characterized in that, In the starter culture, the weight ratio of Lactobacillus plantarum and Lactococcus lactis subsp. cremoris is 2.0 to 3.0:

1.

6. A fermented animal and plant double-protein aerated mousse according to claim 1, wherein, In the compound bio-enzyme, the mass ratio of lipase, transglutaminase, and lactase is 1 to 3:4 to 6:1 to 3.

7. A fermented animal and plant double-protein aerated mousse according to claim 1, characterized in that, The addition amount of the compound bio-enzyme is 0.1% to 0.2% of the total mass of the animal milk and the plant milk.

8. A fermented animal and plant dual-protein aerated mousse according to any one of claims 1-7, characterized in that, The animal milk is at least one of milk, goat milk, camel milk, and animal milk powder; The plant milk is at least one of coconut milk, soy milk, oat milk, nut butter, and plant protein powder; The sweetener is at least one of granulated sugar, glucose, erythritol, maltitol, xylitol, honey, fructose, and fructose syrup.

9. A fermented animal and plant dual-protein aerated mousse according to any one of claims 1-7, characterized in that, In the aerated mousse: 400 to 600 parts of animal milk; 200 to 400 parts of plant milk, and the weight ratio of the animal milk to the plant milk is not less than 1:1; 60 to 80 parts of sweetener.

10. The preparation method of a fermented animal and plant double-protein aerated mousse according to any one of claims 1-9, comprising the following steps: Step 1, stirring and mixing the animal milk and the plant milk according to the raw material parts to obtain a first material; Step 2, mixing the first material and the compound bio-enzyme, performing enzymatic hydrolysis treatment, and inactivating the enzyme to obtain a second material; Step 3, heating the second material to 60-65°C, adding the whipped cream, the sweetener, and the compound thickening and emulsifying agent, and stirring and mixing evenly to obtain a third material; Step 4, performing homogenization and sterilization treatment on the third material to obtain a fourth material; Step 5, cooling the fourth material, adding the starter culture, and performing intermittent positive and negative stirring and then static fermentation to obtain a fifth material; Step 6, performing stirring and demulsification, turning the tank, cooling, and aging on the fifth material to obtain a sixth material; Step 7, whipping, filling with nitrogen, filling, and post-ripening the sixth material to obtain an animal and plant double-protein aerated mousse.

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