Viable bacterium type warm-pressed peanut protein composite strain fermented beverage and preparation method thereof

Abstract

The invention discloses a viable bacterium type warm-pressed peanut protein composite strain fermented beverage and a preparation method thereof.The viable bacterium type warm-pressed peanut protein composite strain fermented beverage is mainly composed of warm-pressed peanut protein powder, purified water, white granulated sugar, compound prebiotic factors, composite fermentation strains, inulin, a compound enzyme preparation and mixed colloid. Inoculating, fermenting and after-ripening to obtain the viable bacterium type peanut protein fermented beverage. According to the beverage, through the synergistic interaction of the warm-pressed peanut protein, the compound enzyme preparation, the compound prebiotic factor and the compound fermentation strain, the taste of traditional lactic acid fermented yoghourt can be realized in texture characteristics and sensory characteristics through pure plant source fermentation without adding animal source components; the peanut protein fermented beverage almost does not contain cholesterol, trans-fat and lactose, is rich in protein and dietary fiber, greatly reduces the use variety and use amount of additives, achieves the purpose of label cleaning, and has extremely strong popularization and application prospects.

Description

Technical Field

[0001] The invention relates to the field of food preparation, and in particular to a live bacteria type warm-pressed peanut protein composite bacteria fermented beverage and a preparation method thereof. Background Art

[0002] In recent years, under the trend of health development, nutritional health products and functional foods have developed well. The public's growing demand for nutrition and health, and for high-quality protein, has promoted the rapid development of the field of plant protein. Probiotic fermentation is a more advanced food processing method, often used in the preparation of yogurt. Probiotic fermentation products can not only colonize beneficial bacteria in the human intestine, maintain and optimize the structure of intestinal flora, and promote intestinal health; they can also improve the nutritional properties, sensory properties and storage stability of products through fermentation, with significant advantages. Peanut meal is the main by-product of peanut oil extraction, with a protein content of about 50%. Traditional high-temperature pressing causes the protein in peanut meal after oil extraction to be severely denatured, and most of it is used as feed or fertilizer, resulting in a huge waste of resources. With the development of the food industry and the popularization of the concept of green and low-carbon life, people are actively looking for alternative proteins to animal protein. Peanut protein, as one of the sources of plant protein, is increasingly attracting public attention. Peanuts are pressed at 80°C to obtain peanut protein meal, which can be crushed to obtain warm-pressed peanut protein powder. Compared with high-temperature pressing, its protein denaturation degree is lower and can be used in the food processing industry. Peanut protein is a cheap and sustainable protein source with low anti-nutritional factors, rich nutrition, close to animal protein, and cholesterol-free. Fermenting peanut protein powder with probiotics is one of the most promising ways to process it. However, due to the late start of domestic plant-based fermented products, the relevant production processes and regulatory standards are immature, resulting in low consumer awareness and acceptance, which also leads to uneven products on the market, fewer categories, and unstable quality.

[0003] CN112438324A discloses a method for preparing pure plant fermented peanut milk, which uses pure peanuts as fermentation base material, does not add animal base materials such as milk, and obtains the finished product through selection, grinding, pasteurization, cooling, enzymolysis, blending, homogenization, sterilization, cooling, inoculation fermentation, demulsification, and filling. The enzymolysis is carried out by composite enzymolysis technology, and multiple strains are used for compound fermentation, which effectively solves the problem that the product is susceptible to contamination due to slow fermentation, and can effectively improve the utilization rate of peanut protein and sugars. Disadvantages: (1) Since the raw material is pure peanuts with high oil content, if no emulsifier is added, the product will easily have problems such as stratification and instability, and the product quality is difficult to guarantee; (3) Compared with warm-pressed peanut protein powder, the fat and other non-protein components in the peanuts are not removed, the protein content per unit mass is lower, and there is less nitrogen source available for microorganisms, so the fermentation effect is relatively poor; (4) Directly using peanuts to ferment yogurt may result in a rougher taste and unharmonious peanut flavor. Using warm-pressed peanut protein powder will make the flavor and taste milder and more acceptable to consumers; (5) Using pure peanuts as the fermentation substrate has low fermentation efficiency. Due to its high protein quality and good solubility, peanut protein powder can provide more abundant nutrition for fermentation bacteria, thereby improving fermentation efficiency and shortening fermentation time; (6) The risk of allergies is higher. Some people are allergic to peanuts. Using peanut protein powder as a raw material can reduce the risk of exposure to allergens. Peanut protein powder undergoes heat treatment and physical treatment during the production process, which helps to reduce the stability and allergenicity of allergen proteins, thereby reducing the possibility of allergies caused by the final product; (7) Moreover, the efficacy of effectively shortening the fermentation time of the product claimed by this patent has not been well achieved. The acidity of general yogurt products (fermentation for 8 hours) is above 70°T, while the acidity of this patented product after 6-8 hours of fermentation is only 40-45°T. Although it meets the group standard requirement that the acidity of plant-based yogurt is greater than 30°T, the yogurt with this acidity is not sour enough due to its low acidity and poor sensory evaluation effect.

[0004] CN117296931A discloses a method for preparing soybean and peanut composite protein fermented milk and its product, wherein soybean protein slurry and peanut protein slurry are mixed, sucrose and plant lactobacillus are added, and the composite protein fermented milk is obtained after stirring, fermentation and post-ripening. This patent adds a process of boiling for 10 minutes before compounding the soybean and peanut protein slurries to inactivate lipoxygenase and polyphenol oxidase, prevent fat and soybean polyphenol oxidation, reduce its beany smell to a certain extent, and prevent the two protein slurries from reacting to produce flocculent precipitates in the process from high temperature to low temperature, affecting its protein content. Its disadvantages analysis: the soybean and peanut raw materials (instead of protein powder) used as fermentation substrates still have the above disadvantages. Other disadvantages: (1) Soybeans and peanuts are directly used as raw materials, and fermentation is carried out after grinding. The slurry is not treated with enzymes, so there are many large molecules in it. Lactic acid bacteria do not have the enzyme system to decompose and utilize large molecular carbon sources. In addition to the raw materials and sucrose, no other carbon, nitrogen sources or prebiotic factors are added during the fermentation process. Therefore, the fermentation efficiency will be greatly affected, and in theory it is very likely that the desired effect will not be achieved; (2) There is a major disadvantage in selecting only Lactobacillus plantarum as the single fermentation strain. The optimal growth pH of Lactobacillus plantarum is usually 5.5-6. If it is used alone for fermentation, the fermentation speed will be relatively slow, and sufficient acidity cannot be produced within the normal fermentation time of 6h-8h. In the actual production process of fermented milk, the pH at the end of fermentation is usually slightly lower than the isoelectric point of plant protein to ensure the acidity and texture of the product. The pH of the final product of the above patent is mostly around 4.5, which is approximately equal to the isoelectric point of soy protein but higher than the isoelectric point of peanut protein. Therefore, it is very likely that the fermentation end point has not yet been reached. At this time, insufficient acidity will greatly affect the taste and flavor of the fermented milk. However, the above patent does not characterize the acidity data of the fermented milk, and it is very likely that the acidity cannot be compared with similar products; (3) Compared with some other strains, plant lactobacillus has less effect on the flavor compounds produced during fermentation. The final product may have insufficient flavor or beany smell, which affects the flavor characteristics of the fermented milk; (4) The use of plant lactobacillus alone is not as good as other lactic acid bacteria in coagulation ability. In addition, there is more fat in the soy slurry and peanut slurry, which may make the texture of the fermented milk poor. There is no stabilizer or emulsifier added in the formula. The final product is likely to be stratified and uneven, which is difficult to be accepted by consumers.

[0005] The present invention aims to produce a live bacteria type warm pressed peanut protein composite bacterial fermented beverage. By synergizing warm pressed peanut protein powder, composite fermented bacterial strains, composite prebiotic factors, composite enzyme preparations, inulin and mixed colloids, it is achieved without adding animal-derived ingredients (such as milk, etc.), and can also achieve the taste of traditional lactic acid fermented yogurt in terms of texture characteristics and sensory characteristics. Peanut protein lactic acid fermented beverage contains almost no cholesterol, trans fat, and lactose, and is rich in protein and dietary fiber. It is suitable for the general public, as well as for people with lactose intolerance, people allergic to milk protein, vegetarians, and people with health problems such as cardiovascular diseases; peanut protein lactic acid fermented beverage has a shorter and cleaner formula label compared to traditional yogurt, greatly reducing the types and amounts of additives used, achieving the purpose of label cleaning, and will not cause consumers to have a bad feeling that the product has more additives. Summary of the invention

[0006] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a live bacteria type warm-pressed peanut protein composite bacterial fermented beverage and a preparation method thereof. The beverage is mainly composed of the following raw materials: warm-pressed peanut protein powder, purified water, white sugar, compound prebiotic factors, composite fermented bacteria, inulin, compound enzyme preparation, and mixed colloid. Pure warm-pressed peanut protein powder is used as the raw material, and the live bacteria type peanut protein fermented beverage is obtained through enzymolysis, inoculation fermentation and post-ripening processes; the beverage achieves the synergistic effect of warm-pressed peanut protein, compound enzyme preparation, compound prebiotic factors, and composite fermented bacteria without adding animal-derived ingredients, and pure plant-derived fermentation can also achieve the taste of traditional lactic acid fermented yogurt in terms of texture characteristics and sensory characteristics; the peanut protein fermented beverage contains almost no cholesterol, trans fat, and lactose, is rich in protein and dietary fiber, greatly reduces the types and amounts of additives used, achieves the purpose of label cleaning, and has a strong prospect for promotion and application.

[0007] In order to achieve the above technical effects, the following technical solutions are adopted:

[0008] A method for preparing a live bacteria type warm-pressed peanut protein composite bacterial fermentation beverage comprises the following steps:

[0009] Step S1: Enzymatic hydrolysis of warm pressed peanut protein slurry

[0010] Weigh the warm-pressed peanut protein powder and purified water, mix and stir evenly; add the compound enzyme preparation, heat and keep the mixed slurry warm for enzymolysis;

[0011] Step S2: Mixing and homogenizing auxiliary materials

[0012] Weigh white sugar, compound prebiotic factors, mixed colloids, and inulin, mix them evenly, pour the weighed powders into the slurry after enzymatic hydrolysis in step S1, stir evenly, and then homogenize to fully disperse the materials in the slurry and mix them evenly;

[0013] Step S3: Sterilization and enzyme inactivation

[0014] The slurry homogenized in step S2 is heated to a high temperature and maintained at a high temperature for sterilization and enzyme inactivation;

[0015] Step S4: Inoculation and fermentation

[0016] First, the slurry after sterilization and enzyme inactivation in step S3 is cooled, and an appropriate amount of composite fermentation bacteria is weighed and poured into the slurry, stirred evenly, and placed in a fermentation container for fermentation under suitable temperature conditions;

[0017] Step S5: Stirring

[0018] The fermented liquid obtained in step S4 is stirred fully to change from a semi-solid state into a liquid state with good fluidity, appropriate viscosity, stable state, and no solidified lumps;

[0019] Step S6: Filling

[0020] After the liquid material obtained in step S5 is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0021] Step S7: Refrigeration

[0022] The sample obtained in step S6 is packaged and placed in a cold storage for post-ripening and storage to obtain a live bacteria type peanut protein lactic acid fermented beverage;

[0023] The composite fermentation bacteria are: a combination of Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus, and Bifidobacterium longum; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subspecies bulgaricus, 10-20 billion cfu / g of Lactobacillus acidophilus, and 10-20 billion cfu / g of Bifidobacterium longum is 2-2.5:2-2.5:1-1.5;

[0024] The compound prebiotic factor is a combination of stevioside, stachyose, soybean oligosaccharides and xylo-oligosaccharides; the mass fraction ratio of stevioside, stachyose, soybean oligosaccharides and xylo-oligosaccharides is 1-1.5:1-1.5:1-1.5:1-1.5;

[0025] The composite enzyme preparation is a combination of cellulase, hemicellulase and glucanase; the mass fraction ratio of 10000-20000U / g cellulase, 10000-20000U / g hemicellulase and 20000-50000U / g glucanase is 2-2.5:1-1.5:0.5-1;

[0026] The mass proportions of the warm-pressed peanut protein powder, purified water, white sugar, compound prebiotic factors, compound fermentation bacteria, inulin, compound enzyme preparation and mixed colloid are: 10-15: 100-120: 4-8: 4-8: 0.25-1: 1-2: 0.1-0.5: 0.1-1.

[0027] Furthermore, the preparation method of the warm-pressed peanut protein powder is as follows: the peanut raw materials are screened, pre-treated, and roasted, and then pressed at a medium temperature of 80°C-85°C to obtain peanut oil, and the by-product peanut cake is crushed and passed through a 150-mesh sieve to obtain the warm-pressed peanut protein powder.

[0028] Furthermore, the mixed colloid is one or a combination of carrageenan, guar gum, xanthan gum, locust bean gum, and sodium carboxymethyl cellulose;

[0029] Furthermore, the mixed colloid is carrageenan and guar gum, and the mass ratio of carrageenan to guar gum is 4:6.

[0030] Furthermore, in step S1, the peanut protein slurry is heated and kept warm at a temperature of 40°C-50°C, and the enzymolysis time is 30min-120min.

[0031] Furthermore, in step S2, the temperature for homogenizing the mixed slurry is 50° C.-60° C., and the homogenization pressure is 10 MPa-20 MPa.

[0032] Furthermore, in step S3, the slurry is sterilized and enzyme-killed at a temperature of 95°C for 10-15 minutes; in step S4, the slurry after sterilization and enzyme-killing is cooled to 40°C, and the peanut protein slurry fermentation temperature is 40°C for 8-10 hours.

[0033] Furthermore, in step S5, the stirring speed of the fermented liquid is 200 rpm-1000 rpm, and the stirring time is 60 s-120 s;

[0034] Furthermore, in step S7, the temperature of the cold storage for post-ripening of the lactic acid fermented beverage after filling is set to 4°C, and the post-ripening time is 12 hours; the storage temperature is 4°C.

[0035] A live bacteria type warm-pressed peanut protein composite bacteria fermented beverage is prepared by any one of the above preparation methods.

[0036] The beneficial effects of the present invention are:

[0037] The invention discloses a live bacteria type peanut protein lactic acid fermented beverage and a preparation method thereof. The beverage is mainly composed of the following raw materials: warm-pressed peanut protein powder, purified water, white granulated sugar, compound prebiotic factors, Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, inulin, compound enzyme preparation and mixed colloid. The live bacteria type peanut protein lactic acid fermented beverage is obtained by enzymolysis, inoculation fermentation and post-ripening processes using pure warm-pressed peanut protein powder as the raw material. The beverage is achieved without adding animal-derived ingredients (such as milk, etc.) through the synergistic effect of warm-pressed peanut protein, compound enzyme preparation, compound prebiotic factors and composite fermentation strains, and can also achieve the taste of traditional lactic acid fermented yogurt in terms of texture characteristics and sensory characteristics through pure plant-derived fermentation. Peanut protein lactic acid fermented beverage contains almost no cholesterol, trans fat, and lactose, and is rich in protein and dietary fiber. It is suitable for the general public, as well as people who are lactose intolerant, allergic to milk protein, vegetarians, and people with health problems such as cardiovascular disease. Compared with traditional yogurt, peanut protein lactic acid fermented beverage has a shorter and cleaner formula label. Most of the formula contains functional factors that are beneficial to the human body and help to synergistically enhance the fermentation effect. It greatly reduces the types and amounts of additives used, achieves the purpose of clean labeling, and will not give consumers the unpleasant feeling that the product contains more additives. The lactic acid bacteria in the product can inhibit intestinal corruption, thereby reducing the production of toxins that are harmful to human health, and has a strong prospect for promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 A bar graph showing sensory evaluation results of fermented beverages in the examples of the present invention and the comparative examples;

[0039] Figure 2 The bar graph is a titrated acidity result bar graph of the fermented beverages in the examples of the present invention and the comparative examples;

[0040] Figure 3 The bar graph is a result of pH value of fermented beverages in the examples of the present invention and the comparative examples;

[0041] Figure 4 The whey precipitation rate bar graph of the fermented beverages in the examples of the present invention and the comparative examples;

[0042] Figure 5 The bar graph is a result of the number of viable lactic acid bacteria in the fermented beverages in the examples of the present invention and the comparative examples;

[0043] Figure 6 The bar graph is a viscosity result of the fermented beverages in the examples of the present invention and the comparative examples. DETAILED DESCRIPTION

[0044] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0045] It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0046] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, it indicates the presence of features, steps, operations and / or combinations thereof.

[0047] The strains and enzymes in the following examples and comparative examples, their manufacturers and parameters are listed in Table 1:

[0048] Table 1 Sources and manufacturers of bacteria and enzymes used in this example

[0049]

[0050] Note: The bacteria used do not need to be activated, and can be directly weighed and added in powder form.

[0051] The preparation method of the warm-pressed peanut powder in the following embodiments and comparative examples is as follows: the peanut raw materials are screened, pre-treated, cleaned, and roasted, and then pressed at 80°C to obtain peanut oil, and the by-product peanut cake is crushed and passed through a 150-mesh sieve to obtain warm-pressed peanut protein powder.

[0052] The preparation method of hot-pressed peanut powder in the following embodiments and comparative examples is as follows: the peanut raw materials are screened, pre-treated, cleaned, and roasted, and then pressed at a high temperature of more than 100° C. to obtain peanut oil, and the by-product peanut cake is crushed and passed through a 150-mesh sieve to obtain hot-pressed peanut protein powder.

[0053] Embodiment 1:

[0054] This embodiment relates to a live bacteria type warm pressed peanut protein composite bacteria fermented beverage and a preparation method thereof:

[0055] The raw material formula of this product and the quality of each component are as follows:

[0056] 15kg of warm-pressed peanut protein powder; 120kg of purified water; 4kg of white sugar; compound prebiotic factors: 2kg of stevioside, 2kg of stachyose, 2kg of soybean oligosaccharides and 2kg of xylo-oligosaccharides; composite fermentation bacteria: 0.4kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.4kg of Lactobacillus acidophilus and 0.2kg of Bifidobacterium longum; 2kg of inulin, compound enzyme preparation: 0.2kg of cellulase, 0.1kg of hemicellulase and 0.1kg of glucanase; mixed colloids: 0.4kg of carrageenan and 0.6kg of guar gum.

[0057] The preparation process of this product is as follows:

[0058] (1) Enzymatic hydrolysis of peanut protein slurry

[0059] Weigh warm-pressed peanut protein powder and purified water, mix and stir evenly; add compound enzyme preparation, heat and keep the mixed slurry warm for enzymolysis; the temperature for heating and keeping the peanut protein slurry warm is set to 50° C., and the cellulose enzymolysis time is 30 min.

[0060] (2) Preparation of auxiliary materials and homogenization

[0061] Weigh white sugar, compound prebiotic factors, mixed colloids and inulin, mix them evenly, pour the weighed powders into the slurry after enzymatic hydrolysis in step (1), stir evenly and then homogenize to make the materials in the slurry fully dispersed and mixed evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0062] (3) Sterilization and enzyme inactivation

[0063] The slurry homogenized in step (2) is heated and maintained at a relatively high temperature for a certain period of time for sterilization and enzyme inactivation; the treatment temperature for slurry sterilization and enzyme inactivation is set to 95° C. and the time is 15 minutes.

[0064] (4) Inoculation and fermentation

[0065] First, the slurry after sterilization and enzyme inactivation in step (3) is cooled down, and the weighed composite fermentation strain is poured into it, stirred evenly, and placed in a fermentation container for fermentation under suitable temperature conditions; the slurry after sterilization and enzyme inactivation is cooled down to 40°C, and the fermentation temperature of the peanut protein slurry is set to 40°C for 8 hours.

[0066] (5) Stirring

[0067] The fermented liquid obtained in step (4) is fully stirred to change from a semi-solid state into a liquid state with good fluidity, appropriate viscosity, stable state, and no solidified lumps; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0068] (6) Filling

[0069] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0070] (7) Refrigeration

[0071] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage to obtain a live bacteria type peanut protein lactic acid fermented beverage. The temperature of the cold storage for post-ripening of the lactic acid fermented beverage after filling is set to 4°C, the post-ripening time is 12h; the storage temperature is 4°C; and a live bacteria type warm-pressed peanut protein composite strain fermented beverage is obtained.

[0072] Embodiment 2:

[0073] This embodiment relates to a live bacteria type warm pressed peanut protein composite bacteria fermented beverage and a preparation method thereof:

[0074] The raw material formula of this product and the quality of each component are as follows:

[0075] 10kg of warm-pressed peanut protein powder; 100kg of purified water; 8kg of white sugar; compound prebiotic factors: 1kg of stevioside, 1kg of stachyose, 1kg of soybean oligosaccharides and 1kg of xylo-oligosaccharides; composite fermentation bacteria: 0.1kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.1kg of Lactobacillus acidophilus and 0.05kg of Bifidobacterium longum; 1kg of inulin, compound enzyme preparation: 0.1kg of cellulase, 0.05kg of hemicellulase and 0.05kg of glucanase; mixed colloids: 0.16kg of carrageenan and 0.24kg of guar gum.

[0076] The preparation process of this product is as follows:

[0077] (1) Enzymatic hydrolysis of peanut protein slurry

[0078] Weigh warm-pressed peanut protein powder and purified water, mix and stir evenly; add compound enzyme preparation, heat and keep the mixed slurry warm for enzymolysis; the temperature for heating and keeping the peanut protein slurry warm is set to 50° C., and the cellulose enzymolysis time is 30 min.

[0079] (2) Preparation of auxiliary materials and homogenization

[0080] Weigh white sugar, compound prebiotic factors, mixed colloids and inulin, mix them evenly, pour the weighed powders into the slurry after enzymatic hydrolysis in step (1), stir evenly and then homogenize to make the materials in the slurry fully dispersed and mixed evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0081] (3) Sterilization and enzyme inactivation

[0082] The slurry homogenized in step (2) is heated and maintained at a relatively high temperature for a certain period of time for sterilization and enzyme inactivation; the treatment temperature for slurry sterilization and enzyme inactivation is set to 95° C. and the time is 15 minutes.

[0083] (4) Inoculation and fermentation

[0084] First, the slurry after sterilization and enzyme inactivation in step (3) is cooled down, and the weighed composite fermentation strain is poured into it, stirred evenly, and placed in a fermentation container for fermentation under suitable temperature conditions; the slurry after sterilization and enzyme inactivation is cooled down to 40°C, and the fermentation temperature of the peanut protein slurry is set to 40°C for 8 hours.

[0085] (5) Stirring

[0086] The fermented liquid obtained in step (4) is fully stirred to change from a semi-solid state into a liquid state with good fluidity, appropriate viscosity, stable state, and no solidified lumps; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0087] (6) Filling

[0088] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0089] (7) Refrigeration

[0090] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage to obtain a live bacteria type peanut protein lactic acid fermented beverage. The temperature of the cold storage for post-ripening of the lactic acid fermented beverage after filling is set to 4°C, the post-ripening time is 12h; the storage temperature is 4°C; and a live bacteria type warm-pressed peanut protein composite strain fermented beverage is obtained.

[0091] Embodiment 3:

[0092] This embodiment relates to a live bacteria type warm pressed peanut protein composite bacteria fermented beverage and a preparation method thereof:

[0093] The raw material formula of this product and the quality of each component are as follows:

[0094] 12kg of warm-pressed peanut protein powder; 120kg of purified water; 6kg of white sugar; compound prebiotic factors: 1.5kg of stevioside, 1.5kg of stachyose, 1.5kg of soybean oligosaccharides and 1.5kg of xylo-oligosaccharides; composite fermentation bacteria: 0.2kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2kg of Lactobacillus acidophilus and 0.1kg of Bifidobacterium longum; 1kg of inulin, compound enzyme preparation: 0.2kg of cellulase, 0.1kg of hemicellulase and 0.1kg of glucanase; mixed colloids: 0.2kg of carrageenan and 0.3kg of guar gum.

[0095] The preparation process of this product is as follows:

[0096] (1) Enzymatic hydrolysis of peanut protein slurry

[0097] Weigh warm-pressed peanut protein powder and purified water, mix and stir evenly; add compound enzyme preparation, heat and keep the mixed slurry warm for enzymolysis; the temperature for heating and keeping the peanut protein slurry warm is set to 50° C., and the cellulose enzymolysis time is 30 min.

[0098] (2) Preparation of auxiliary materials and homogenization

[0099] Weigh white sugar, compound prebiotic factors, mixed colloids and inulin, mix them evenly, pour the weighed powders into the slurry after enzymatic hydrolysis in step (1), stir evenly and then homogenize to make the materials in the slurry fully dispersed and mixed evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0100] (3) Sterilization and enzyme inactivation

[0101] The slurry homogenized in step (2) is heated and maintained at a relatively high temperature for a certain period of time for sterilization and enzyme inactivation; the treatment temperature for slurry sterilization and enzyme inactivation is set to 95° C. and the time is 15 minutes.

[0102] (4) Inoculation and fermentation

[0103] First, the slurry after sterilization and enzyme inactivation in step (3) is cooled down, and the weighed composite fermentation strain is poured into it, stirred evenly, and placed in a fermentation container for fermentation under suitable temperature conditions; the slurry after sterilization and enzyme inactivation is cooled down to 40°C, and the fermentation temperature of the peanut protein slurry is set to 40°C for 8 hours.

[0104] (5) Stirring

[0105] The fermented liquid obtained in step (4) is fully stirred to change from a semi-solid state into a liquid state with good fluidity, appropriate viscosity, stable state, and no solidified lumps; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0106] (6) Filling

[0107] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0108] (7) Refrigeration

[0109] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage to obtain a live bacteria type peanut protein lactic acid fermented beverage. The temperature of the cold storage for post-ripening of the lactic acid fermented beverage after filling is set to 4°C, the post-ripening time is 12h; the storage temperature is 4°C; and a live bacteria type warm-pressed peanut protein composite strain fermented beverage is obtained.

[0110] The design ideas of the following comparative examples are summarized in Table 1:

[0111] Table 1 Design ideas for comparative examples

[0112] Comparative Example 1 Based on Example 3, the warm pressed peanut protein powder was replaced with hot pressed peanut protein powder in equal amounts. Comparative Example 2 Based on Example 3, other prebiotic factors were increased in equal proportions after stevioside was removed. Comparative Example 3 Based on Example 3, other prebiotic factors were increased in equal proportions after stachyose was removed. Comparative Example 4 Based on Example 3, other prebiotic factors were increased in equal proportion after soybean oligosaccharides were removed. Comparative Example 5 Based on Example 3, after removing xylooligosaccharide, other prebiotic factors increased in equal proportions. Comparative Example 6 Based on Example 3, after removing Lactobacillus delbrueckii subspecies bulgaricus, other strains increased in equal proportions. Comparative Example 7 Based on Example 3, after Lactobacillus acidophilus was removed, other strains were increased in equal proportions. Comparative Example 8 Based on Example 3, after Bifidobacterium longum was removed, other bacterial species were increased in equal proportions. Comparative Example 9 Based on Example 3, after removing the cellulase, other enzymes were increased in equal proportions. Comparative Example 10 Based on Example 3, after removing the hemicellulase, other enzymes were increased in equal proportions. Comparative Example 11 Based on Example 3, the other enzymes were increased in equal proportion after the glucanase was removed. Comparative Example 12 Based on Example 3, an equal amount of stevioside was replaced by D-psicose Comparative Example 13 Based on Example 3, an equal amount of Lactobacillus acidophilus was replaced by Streptococcus salivarius subsp. thermophilus Comparative Example 14 Based on Example 3, the hemicellulase was replaced by galactosidase in equal amounts.

[0113] Comparative Example 1:

[0114] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of hot-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0115] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0116] Comparative Example 2:

[0117] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 2 kg of stachyose, 2 kg of soybean oligosaccharides, 2 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0118] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0119] Comparative Example 3:

[0120] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 2 kg of stevioside, 2 kg of soybean oligosaccharides, 2 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0121] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0122] Comparative Example 4:

[0123] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 2 kg of steviol glycoside, 2 kg of stachyose, 2 kg of xylo-oligosaccharide, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0124] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0125] Comparative Example 5:

[0126] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 2 kg of stevioside, 2 kg of stachyose, 2 kg of soybean oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0127] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0128] Comparative Example 6:

[0129] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.33 kg of Lactobacillus acidophilus, 0.17 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0130] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0131] Comparative Example 7:

[0132] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.33 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.17 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0133] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0134] Comparative Example 8:

[0135] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.25 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.25 kg of Lactobacillus acidophilus, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0136] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0137] Comparative Example 9:

[0138] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of steviol glycosides, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of hemicellulase, 0.2 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0139] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0140] Comparative Example 10:

[0141] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.26 kg of cellulase, 0.14 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0142] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0143] Comparative Example 11:

[0144] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.26 kg of cellulase, 0.14 kg of hemicellulase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0145] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0146] Comparative Example 12:

[0147] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of D-psicose, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0148] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0149] Comparative Example 13:

[0150] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Streptococcus salivarius thermophilic subsp., 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0151] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0152] Comparative Example 14:

[0153] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, with the only difference being that the raw material composition is: 12 kg of warm-pressed peanut protein powder, 120 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of stachyose, 1.5 kg of soybean oligosaccharides, 1.5 kg of xylo-oligosaccharides, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactobacillus acidophilus, 0.1 kg of Bifidobacterium longum, 1 kg of inulin, 0.2 kg of cellulase, 0.1 kg of galactosidase, 0.1 kg of glucanase, 0.2 kg of carrageenan, and 0.3 kg of guar gum.

[0154] The preparation method is consistent with that of Example 3, and a live bacteria type peanut protein composite bacteria fermented beverage is obtained.

[0155] The fermented beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 14 were evaluated.

[0156] 1. Sensory Evaluation

[0157] Product sensory evaluation method:

[0158] Four industry experts were invited to develop sensory evaluation standards, see Table 2. The weights of each indicator are: taste 30%; flavor 20%; texture 30%; color 20%.

[0159] Place an appropriate amount of fermented beverage in a clean disposable plastic cup, randomly number the products and shuffle their positions, select 6 professionals with sensory training to form a tasting panel, and score the fermented beverages according to Table 1. After each group is evaluated, rinse the mouth with water, and take the average value of the results. Figure 1 shown.

[0160] Table 2 Sensory evaluation standards for peanut protein fermented beverage (live bacteria type)

[0161]

[0162] 2. Titration of acidity

[0163] According to the first method of the national standard "GB5009.239-2016 Determination of Food Acidity", weigh 10g (accurate to 0.001g) of the mixed sample, add it to a 150mL conical flask, then add 20mL of deionized water, shake well, add a few drops of phenolphthalein indicator solution, mix well, and titrate with sodium hydroxide standard solution, rotating the flask while adding drops, until the color is slightly red and does not fade within 30s.

[0164] Acidity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-14 Figure 2 shown.

[0165] 3. pH value

[0166] According to GB5009.237-2016 Determination of pH value of food

[135] , the yogurt was stirred with a glass rod and the pH value was measured using a pH meter. Each sample was measured three times in parallel and the average value was taken.

[0167] pH data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-14 Figure 3 shown.

[0168] 4. Whey Separation Rate

[0169] The fermented beverage was centrifuged at 1000 rpm for 10 min, and the weight of the fermented beverage and the supernatant was weighed. The whey precipitation rate of the yogurt was calculated according to the following formula.

[0170] Whey precipitation rate (%) = supernatant weight / fermented beverage weight * 100%

[0171] Whey precipitation rate data results of fermented beverages obtained in Examples 1-3 and Comparative Examples 1-14 Figure 4 shown.

[0172] 5. Number of live lactic acid bacteria

[0173] Refer to the method of GB 4789.35-2016 for testing.

[0174] Sample preparation: The entire sample preparation process should follow aseptic operation procedures.

[0175] Use a 1mL sterile pipette or micropipette to draw 1mL of 1:10 sample homogenate, slowly inject along the tube wall into a sterile test tube containing 9mL of normal saline (do not let the tip of the pipette touch the diluent), and shake the test tube to make a 1:100 sample homogenate; use another 1mL sterile pipette or pipette to make 10-fold increase of sample homogenate according to the above operation sequence, changing the pipette each time.

[0176] Lactic acid bacteria count: Select 2 to 3 consecutive appropriate dilutions, and pipette 1 mL of sample homogenate into a sterile plate for each dilution. Make two plates for each dilution. After the dilution is transferred into the plate, pour about 15 mL of the MRS medium modified with mupirocin lithium salt and cysteine ​​hydrochloride cooled to 48°C into the plate, and rotate the plate to mix evenly. Incubate at 36°C±1°C anaerobically for 72h±2h, and count all colonies on the plate after incubation. The whole process should be completed within 15 minutes.

[0177] The operation of thermophilic streptococcus is as above, and MC medium is required. The colony characteristics of thermophilic streptococcus on MC agar plate are: medium to small colonies, red colonies with neat and smooth edges, diameter of 2mm±1mm, and pink on the back of the colonies.

[0178] The operation of Bifidobacterium is as above, and the required Bifidobacterium agar culture medium is required.

[0179] The Lactobacillus operation is as above, and the required MRS agar medium is used.

[0180] Select plates with colony counts between 30 CFU and 300 CFU and no spreading colony growth to count the total number of colonies. Plates with less than 30 CFU should record the specific number of colonies, and those with more than 300 CFU can be recorded as too many to count. The colony count of each dilution should be the average count of two plates.

[0181] If one of the plates has large flake colonies, it should not be used, and the plate without flake colonies should be used as the colony count for that dilution; if the flake colonies are less than half of the plate, and the colonies in the remaining half are evenly distributed, half of the plate can be counted and multiplied by 2. When chain growth without obvious boundaries between colonies appears on the plate, each single chain is counted as a colony.

[0182] Data results of live lactic acid bacteria counts in fermented beverages obtained in Examples 1-3 and Comparative Examples 1-14 Figure 5 shown.

[0183] VI.VISCOSITY

[0184] A plate with a diameter of 40 mm and a plate gap of 1 mm was used to perform a frequency sweep of the sample in the range of 0.1 to 100 Hz at a constant strain of 0.1%. The viscosity was measured by shear sweep, and the shear rate range was set to 0.01 to 100 s-1. All samples were measured at 25°C, and each sample was measured three times in parallel and the average value was taken.

[0185] Viscosity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-14 Figure 6 shown.

[0186] Results Analysis

[0187] Based on the evaluation results, the three embodiments of this product are superior to the other comparative examples in various evaluation parameters, and there are significant differences.

[0188] The present invention achieves the synergistic effect of warm-pressed peanut protein, compound enzyme preparation, compound prebiotic factor, and compound fermentation bacteria without adding animal-derived ingredients. Pure plant-derived fermentation can also achieve the taste of traditional lactic acid fermented yogurt in terms of texture and sensory characteristics. Peanut protein fermented beverage contains almost no cholesterol, trans fat, and lactose, and is rich in protein and dietary fiber, which greatly reduces the types and amounts of additives used, achieving the purpose of label cleaning.

[0189] In summary, the present invention discloses a live bacteria type warm-pressed peanut protein composite bacterial fermented beverage and a preparation method thereof, which is mainly composed of the following raw materials: warm-pressed peanut protein powder, purified water, white sugar, compound prebiotic factors, composite fermented bacteria, inulin, compound enzyme preparation, and mixed colloid. Pure warm-pressed peanut protein powder is used as the raw material, and the live bacteria type peanut protein fermented beverage is obtained through enzymolysis, inoculation fermentation and post-ripening processes; the beverage achieves the synergistic effect of warm-pressed peanut protein, compound enzyme preparation, compound prebiotic factors and composite fermented bacteria without adding animal-derived ingredients, and pure plant-derived fermentation can also achieve the taste of traditional lactic acid fermented yogurt in terms of texture characteristics and sensory characteristics; the peanut protein fermented beverage contains almost no cholesterol, trans fat, and lactose, is rich in protein and dietary fiber, greatly reduces the types and amounts of additives used, achieves the purpose of label cleaning, and has a strong prospect for promotion and application.

[0190] At this point, those skilled in the art recognize that, although the embodiments of the present invention have been shown and described in detail herein, many other variations or modifications that conform to the principles of the present invention can still be directly determined or derived based on the contents disclosed in the present invention without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention should be understood and recognized as covering all such other variations or modifications.

Claims

1. A method for preparing a live bacteria type warm pressed peanut protein composite bacterial fermentation beverage, characterized in that: The preparation method comprises the following steps: Step S1: Enzymatic hydrolysis of warm pressed peanut protein slurry Weigh the warm-pressed peanut protein powder and purified water, mix and stir evenly; add the compound enzyme preparation, heat and keep the mixed slurry warm for enzymolysis; Step S2: Mixing and homogenizing auxiliary materials Weigh white sugar, compound prebiotic factors, mixed colloids, and inulin, mix them evenly, pour the weighed powders into the slurry after enzymatic hydrolysis in step S1, stir evenly, and then homogenize to fully disperse the materials in the slurry and mix them evenly; Step S3: Sterilization and enzyme inactivation The slurry homogenized in step S2 is heated to a high temperature and maintained at a high temperature for sterilization and enzyme inactivation; Step S4: Inoculation and fermentation First, the slurry after sterilization and enzyme inactivation in step S3 is cooled, and an appropriate amount of composite fermentation bacteria is weighed and poured into the slurry, stirred evenly, and placed in a fermentation container for fermentation under suitable temperature conditions; Step S5: Stirring The fermented liquid obtained in step S4 is stirred fully to change from a semi-solid state into a liquid state with good fluidity, appropriate viscosity, stable state, and no solidified lumps; Step S6: Filling After the liquid material obtained in step S5 is stirred evenly, it is filled into fermented beverage bottles of specified specifications; Step S7: Refrigeration The sample obtained in step S6 is packaged and placed in a cold storage for post-ripening and storage to obtain a live bacteria type peanut protein lactic acid fermented beverage; The composite fermentation bacteria are: a combination of Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus, and Bifidobacterium longum; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subspecies bulgaricus, 10-20 billion cfu / g of Lactobacillus acidophilus, and 10-20 billion cfu / g of Bifidobacterium longum is 2-2.5:2-2.5:1-1.5; The compound prebiotic factor is a combination of stevioside, stachyose, soybean oligosaccharides and xylo-oligosaccharides; the mass fraction ratio of stevioside, stachyose, soybean oligosaccharides and xylo-oligosaccharides is 1-1.5:1-1.5:1-1.5:1-1.5; The composite enzyme preparation is a combination of cellulase, hemicellulase and glucanase; the mass fraction ratio of 10000-20000U / g cellulase, 10000-20000U / g hemicellulase and 20000-50000U / g glucanase is 2-2.5:1-1.5:0.5-1; The mass proportions of the warm-pressed peanut protein powder, purified water, white sugar, compound prebiotic factors, compound fermentation bacteria, inulin, compound enzyme preparation and mixed colloid are: 10-15: 100-120: 4-8: 4-8: 0.25-1: 1-2: 0.1-0.5: 0.1-1.

2. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 1, characterized in that: The method for preparing the warm-pressed peanut protein powder comprises the following steps: the peanut raw materials are screened, pre-treated, roasted, and then pressed at a medium temperature of 80° C. to 85° C. to obtain peanut oil; the byproduct peanut cake is crushed and passed through a 150-mesh sieve to obtain the warm-pressed peanut protein powder.

3. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 1, characterized in that: The mixed colloid is one or a combination of carrageenan, guar gum, xanthan gum, locust bean gum and sodium carboxymethyl cellulose.

4. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 3, characterized in that: The mixed colloid is carrageenan and guar gum, and the mass ratio of carrageenan to guar gum is 4:

6.

5. The method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 1, characterized in that: In the step S1, the peanut protein slurry is heated and kept warm at a temperature of 40° C.-50° C., and the enzymolysis time is 30 min-120 min.

6. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 1, characterized in that: In the step S2, the temperature for homogenizing the mixed slurry is 50°C-60°C, and the homogenization pressure is 10MPa-20MPa.

7. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as described in claim 1, characterized in that: In step S3, the slurry is sterilized and enzyme-killed at a temperature of 95° C. for 10 min-15 min; in step S4, the slurry after sterilization and enzyme-killing is cooled to 40° C., and the peanut protein slurry is fermented at a temperature of 40° C. for 8 h-10 h.

8. The method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as claimed in claim 1, characterized in that: In step S5, the stirring speed of the fermented liquid is 200 rpm-1000 rpm, and the stirring time is 60 s-120 s.

9. A method for preparing a live bacteria type warm pressed peanut protein composite bacteria fermented beverage as claimed in claim 1, characterized in that: In step S7, the temperature of the cold storage for post-ripening of the filled lactic acid fermented beverage is set to 4°C, the post-ripening time is 12 hours, and the storage temperature is 4°C.

10. A live bacteria type warm pressed peanut protein composite bacteria fermented beverage, characterized in that: The fermented beverage is prepared by any one of the preparation methods of claims 1-9.

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