Composite viable bacterium type fermented beverage based on warm-pressed peanut protein and milk and preparation method thereof

Abstract

The invention discloses a compound viable bacterium type fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof, and the compound viable bacterium type fermented beverage mainly comprises the following raw materials: warm-pressed peanut protein powder, milk, purified water, white granulated sugar, compound prebiotic factors, compound fermentation strains, inulin, a compound enzyme preparation and mixed colloid, warm-squeezed peanut protein powder and milk are used as raw materials, animal and plant proteins are used as substrates, and the viable bacterium type peanut protein fermented beverage is obtained through the processes of enzymolysis, inoculated fermentation and after-ripening. According to the beverage, through the synergistic interaction of various raw materials, the technical effects that the animal and plant double-protein viable bacteria type lactic acid fermented beverage achieves or even exceeds the traditional lactic acid fermented beverage in texture characteristics and sensory characteristics are achieved; the fermented beverage is rich in protein and dietary fiber, the use variety and use amount of additives are reduced, the purpose of label cleaning is achieved, flavor substances are generated in the fermentation process, the flavor expression of the fermented beverage is improved, and the fermented beverage 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof. Background Art

[0002] As an emerging food category, animal and plant dual protein yogurt combines the advantages of animal protein and plant protein and is gradually becoming one of the hot spots in healthy diet research. In addition to its unique texture and sensory properties, animal and plant dual protein yogurt also provides more nutritional and functional benefits than single protein yogurt. During the fermentation process of animal and plant dual protein yogurt, the proliferation rate of lactic acid bacteria is mainly affected by the supply of soluble carbohydrates and the solubility of plant protein, so the selection of fermentation raw materials is particularly important. Peanut protein is rich in essential amino acids for the human body and does not contain cholesterol. Its biological value (BV) is 58 and its protein titer (PER) is 1:7. It is a plant protein raw material with high nutritional value. In addition, peanut protein obtained by medium temperature pressing (80℃-85℃) is better than peanut protein obtained by traditional high temperature pressing in terms of water absorption, swelling, adhesion, dispersibility, solubility, viscosity, emulsification and other functional properties, which can improve the texture and taste of yogurt. Therefore, developing peanut protein and milk protein together to prepare dual-protein fermented beverages can not only provide more comprehensive nutrition and richer flavor, but also help meet the needs of specific groups of people, which is in line with healthy and sustainable market trends.

[0003] CN110140771A discloses a peanut yogurt containing DHA and a preparation method thereof, including the preparation of peanut protein liquid, blending, homogenization, sterilization, cooling, fermentation, and preparation of finished products. DHA microcapsules are selected to replace DHA algae oil and added to yogurt, and the addition method is optimized, so that the DHA addition process is more reasonable and the disadvantage of DHA algae oil being easily oxidized and deteriorated is solved; xanthan gum, CMC, pectin, modified starch, gelatin and sucrose ester and other stabilizers are selected to compound to obtain a composite stabilizer and the composite stabilizer is heated in a water bath to make it easier to dissolve, which greatly improves the storage stability of the peanut yogurt containing DHA and increases its shelf life. Disadvantages of this patent: (1) The amount of composite stabilizer added is too high, which affects consumer acceptance; when the composite stabilizer of this patent is within the range of 0.1%-0.3%, the product has good stability and viscosity, which can be reasonably adjusted according to product needs. The comparative document selects a large number of stabilizers such as xanthan gum, CMC, pectin, modified starch, gelatin, sucrose ester, etc., which makes the formula label very complicated and the added amount is high, which does not conform to the current trend of "clean" labeling. In addition, some colloids such as gelatin have poor thermal stability and may have become ineffective in the enzyme inactivation process before fermentation. Therefore, the rationality of this compound stabilizer formula is still under discussion. (2) Peanut protein and milk protein have different structures and suitable fermentation bacteria. The proportion of peanut protein liquid used in this patent is significantly higher than that of milk, but only Lactobacillus bulgaricus and Streptococcus thermophilus suitable for milk fermentation are used. The utilization of plant protein in the composite substrate by lactic acid fermentation bacteria is not considered. For example, Lactobacillus bulgaricus has a high demand for nitrogen sources, especially for amino acids and small molecule peptides. The amount of milk is small in the early stage of fermentation, while the free amino acid content in peanut protein is low, which may not be able to fully meet the growth requirements of the two bacteria, thereby affecting the fermentation efficiency.

[0004] CN112438324A discloses a method for preparing pure plant fermented peanut milk, which uses pure peanuts as a fermentation base material without adding animal base materials such as milk, and obtains the finished product through selection, refining, pasteurization, cooling, enzymolysis, blending, homogenization, sterilization, cooling, inoculation fermentation, demulsification and filling. The enzymatic hydrolysis is carried out by composite enzymatic hydrolysis technology, and the complex fermentation of multiple bacterial strains is adopted to effectively solve the problem that the product is susceptible to contamination due to slow fermentation. The utilization rate of peanut protein and sugar can be effectively improved, making the peanut yogurt sweet and sour, smooth in taste and natural in flavor. Its disadvantages are analyzed as follows: (1) The fermentation efficiency of lactic acid bacteria fermentation using pure plant protein is lower than that of lactic acid bacteria fermentation using a combination of milk protein and plant protein as substrates; (2) The nutritional value is not as good as that of plant and animal protein composite fermented milk. The content of methionine and tryptophan in peanut protein is relatively low, while the content of these amino acids in milk protein is relatively high. When peanuts are used as the sole substrate for fermentation, the amino acid structure of the final product is not as good as that of plant and animal protein fermented products; (3) The fermentation substrate of pure plant fermented peanut milk is only peanuts, and the final product is likely to have the problem of single or insufficient flavor.

[0005] The present invention aims to produce a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof. The beverage is mainly composed of the following raw materials: warm-pressed peanut protein powder, milk, purified water, white sugar, compound prebiotic factors, composite fermentation bacteria, inulin, compound enzyme preparations and mixed colloids. The beverage improves the flavor of the fermented beverage through the synergistic enhancement of various raw materials and has a strong prospect for promotion and application. Summary of the invention

[0006] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a composite live bacteria type fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof. The beverage is mainly composed of the following raw materials: warm-pressed peanut protein powder, milk, purified water, white sugar, compound prebiotic factors, compound fermentation bacteria, inulin, compound enzyme preparation and mixed colloid. Warm-pressed peanut protein powder and milk are used as raw materials, and animal and plant double proteins are used as substrates. The live bacteria type peanut protein fermented beverage is obtained through enzymatic hydrolysis, inoculation fermentation and post-ripening processes. The beverage achieves the technical effect of the animal and plant double protein live bacteria type lactic acid fermented beverage in terms of texture characteristics and sensory characteristics through the synergistic enhancement of various raw materials, and even exceeds the traditional lactic acid fermented beverage; it is rich in protein and dietary fiber, reduces the types and amounts of additives used, achieves the purpose of label cleaning, produces flavor substances during the fermentation process, and improves the flavor performance of the fermented beverage, 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk, comprising 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, and stir evenly; then pour in milk, mix evenly, and then homogenize to fully disperse the materials in the slurry and mix 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 fermented beverage;

[0023] The composite fermentation bacteria are a combination of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., diacetyl Lactococcus lactis lactis lactis subsp., and Bifidobacterium bifidum; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subsp. bulgaricus, 10-20 billion cfu / g of Streptococcus salivarius thermophilus subsp., 10-20 billion cfu / g of diacetyl Lactococcus lactis lactis lactis subsp., and 10-20 billion cfu / g of Bifidobacterium bifidum is 1-1.5:1-1.5:1-1.5:1-1.5;

[0024] The compound prebiotic factor is a combination of stevioside, D-psicose, galacto-oligosaccharide and lactulose; the mass fraction ratio of stevioside, D-psicose, galacto-oligosaccharide and lactulose is 0.5-1:1-1.5:1-1.5:1-1.5;

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

[0026] The mass proportions of the warm-pressed peanut protein powder, milk, purified water, white sugar, compound prebiotic factors, compound fermentation bacteria, inulin, compound enzyme preparation and mixed colloid are: 10-15: 30-60: 60-90: 4-8: 4-8: 0.25-1: 1-2: 0.1-0.5: 0.1-0.3.

[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 more of carrageenan and guar gum;

[0029] Furthermore, the mixed colloid is carrageenan and guar gum, and the mass ratio of carrageenan to guar gum is 1:1.

[0030] Furthermore, in step S1, the peanut protein slurry is heated and kept warm at a temperature of 45° C.-50° C., and the enzymolysis time is 30 min-90 min.

[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 12h; the storage temperature is 4°C

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

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

[0037] The invention discloses a composite live bacteria type fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof. The beverage is mainly composed of the following raw materials: warm-pressed peanut protein powder, milk, purified water, white sugar, composite prebiotic factors (stevioside, D-psicose, oligogalactose, lactulose), Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactobacillus lactis subsp. lactis (diacetyl type), Bifidobacterium bifidum, inulin, composite enzyme preparation (cellulase, hemicellulase, galactosidase), mixed colloid The invention relates to a beverage comprising peanut protein powder and milk as raw materials, animal and plant dual proteins as substrates, and a live bacteria type lactic acid fermented beverage based on peanut protein and milk is obtained through enzymatic hydrolysis, inoculation fermentation and post-ripening processes; the beverage realizes the lactic acid fermentation process of animal and plant dual proteins through the synergistic effect of warm-pressed peanut protein, milk, three enzyme preparations, four prebiotic factors, four strains of bacteria and other auxiliary materials, and the obtained live bacteria type lactic acid fermented beverage reaches or even exceeds the standards of traditional lactic acid fermented beverages in terms of texture characteristics and sensory characteristics. Lactic acid fermented beverages based on peanut protein and milk are rich in protein and dietary fiber. The addition of sugar substitutes significantly reduces the amount of sucrose, so they are healthy and suitable for a wide range of consumers. Compared with traditional yogurt, lactic acid fermented beverages based on peanut protein and milk have shorter and cleaner formula labels. Most of the formulas are functional factors that are beneficial to the human body and help to synergistically enhance the fermentation effect, which greatly reduces the types and amounts of additives used, achieves the purpose of clean labels, 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. In addition, the fermentation process produces flavor substances diacetyl and acetaldehyde, which can enhance the flavor performance of fermented beverages. 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]

[0051] Note: The bacteria used do not need to be activated, and the powder can be directly weighed and added.

[0052] 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.

[0053] 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 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.

[0054] Embodiment 1:

[0055] This embodiment relates to a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof:

[0056] The raw material formula of this product and the quality of each component are as follows:

[0057] 15kg of warm-pressed peanut protein powder, 60kg of milk, 90kg of purified water, 8kg of white sugar, 1.5kg of stevioside, 1.5kg of D-psicose, 1.5kg of galacto-oligosaccharide, 1.5kg of lactulose, 0.25kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.25kg of Streptococcus salivarius thermophilus subsp., 0.25kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.25kg of Bifidobacterium bifidum, 2kg of inulin, 0.24kg of cellulase, 0.12kg of hemicellulase, 0.12kg of galactosidase, and 0.3kg of mixed colloid (carrageenan: guar gum = 1:1).

[0058] The preparation process of this product is as follows:

[0059] (1) Enzymatic hydrolysis of peanut protein slurry

[0060] 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.

[0061] (2) Preparation of auxiliary materials and homogenization

[0062] 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; then pour in milk, mix evenly and then homogenize to fully disperse the materials in the slurry and mix evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0063] (3) Sterilization and enzyme inactivation

[0064] 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.

[0065] (4) Inoculation and fermentation

[0066] 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.

[0067] (5) Stirring

[0068] 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.

[0069] (6) Filling

[0070] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0071] (7) Refrigeration

[0072] 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; a composite live bacteria type fermented beverage based on warm squeezed peanut protein and milk is obtained.

[0073] Embodiment 2:

[0074] This embodiment relates to a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof:

[0075] The raw material formula of this product and the quality of each component are as follows:

[0076] 10kg of warm-pressed peanut protein powder, 40kg of milk, 60kg of purified water, 4kg of white sugar, 1kg of stevioside, 1kg of D-psicose, 1kg of galacto-oligosaccharide, 1kg of lactulose, 0.07kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.07kg of Streptococcus salivarius thermophilus subsp., 0.07kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.07kg of Bifidobacterium bifidum, 1kg of inulin, 0.1kg of cellulase, 0.05kg of hemicellulase, 0.05kg of galactosidase, 0.1kg of mixed colloid (carrageenan: guar gum = 1:1).

[0077] The preparation process of this product is as follows:

[0078] (1) Enzymatic hydrolysis of peanut protein slurry

[0079] 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.

[0080] (2) Preparation of auxiliary materials and homogenization

[0081] 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; then pour in milk, mix evenly and then homogenize to fully disperse the materials in the slurry and mix evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0082] (3) Sterilization and enzyme inactivation

[0083] 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.

[0084] (4) Inoculation and fermentation

[0085] 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.

[0086] (5) Stirring

[0087] 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.

[0088] (6) Filling

[0089] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0090] (7) Refrigeration

[0091] 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; a composite live bacteria type fermented beverage based on warm squeezed peanut protein and milk is obtained.

[0092] Embodiment 3:

[0093] This embodiment relates to a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof:

[0094] The raw material formula of this product and the quality of each component are as follows:

[0095] 13kg of warm-pressed peanut protein powder, 50kg of milk, 75kg of purified water, 6kg of white sugar, 1.5kg of stevioside, 1.5kg of D-psicose, 1.5kg of galacto-oligosaccharide, 1.5kg of lactulose, 0.15kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15kg of Streptococcus salivarius thermophilus subsp., 0.15kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15kg of Bifidobacterium bifidum, 1.5kg of inulin, 0.2kg of cellulase, 0.1kg of hemicellulase, 0.1kg of galactosidase, and 0.2kg of compound colloid (carrageenan: guar gum = 1:1).

[0096] The preparation process of this product is as follows:

[0097] (1) Enzymatic hydrolysis of peanut protein slurry

[0098] 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.

[0099] (2) Preparation of auxiliary materials and homogenization

[0100] 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; then pour in milk, mix evenly and then homogenize to fully disperse the materials in the slurry and mix evenly; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0101] (3) Sterilization and enzyme inactivation

[0102] 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.

[0103] (4) Inoculation and fermentation

[0104] 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.

[0105] (5) Stirring

[0106] 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.

[0107] (6) Filling

[0108] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0109] (7) Refrigeration

[0110] 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; a composite live bacteria type fermented beverage based on warm squeezed peanut protein and milk is obtained.

[0111] The design ideas of the following comparative examples are summarized in Table 1:

[0112] Table 1 Design ideas for comparative examples

[0113]

[0114]

[0115] Comparative Example 1:

[0116] 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 materials are composed of: 13 kg of hot-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0117] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0118] Comparative Example 2:

[0119] 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: 21.7 kg of warm-pressed peanut protein powder, 116.3 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0120] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0121] Comparative Example 3:

[0122] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 2 kg of D-psicose, 2 kg of galacto-oligosaccharide, 2 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0123] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0124] Comparative Example 4:

[0125] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 2 kg of stevioside, 2 kg of galacto-oligosaccharide, 2 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0126] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0127] Comparative Example 5:

[0128] 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 materials are composed of 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 2 kg of stevioside, 2 kg of D-psicose, 2 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0129] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0130] Comparative Example 6:

[0131] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 2 kg of stevioside, 2 kg of D-psicose, 2 kg of galacto-oligosaccharide, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0132] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0133] Comparative Example 7:

[0134] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.2 kg of thermophilic Streptococcus salivarius subsp. salivarius, 0.2 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.2 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0135] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0136] Comparative Example 8:

[0137] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.2 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0138] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0139] Comparative Example 9:

[0140] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Streptococcus salivarius thermophilic subsp., 0.2 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0141] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0142] Comparative Example 10:

[0143] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.2 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.2 kg of Streptococcus salivarius thermophilus subsp., 0.2 kg of Lactococcus lactis subsp. lactis (diacetyl type), 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0144] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0145] Comparative Example 11:

[0146] 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 materials are composed of: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of hemicellulase, 0.2 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0147] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0148] Comparative Example 12:

[0149] 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 materials are composed of 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.26 kg of cellulase, 0.14 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0150] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0151] Comparative Example 13:

[0152] 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 materials are composed of 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.26 kg of cellulase, 0.14 kg of hemicellulase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0153] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0154] Comparative Example 14:

[0155] 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: 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white granulated sugar, 1.5 kg of xylo-oligosaccharide, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0156] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0157] Comparative Example 15:

[0158] 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 materials are composed of 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Lactobacillus acidophilus, 0.15 kg of Lactobacillus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of galactosidase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0159] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0160] Comparative Example 16:

[0161] 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 materials are composed of 13 kg of warm-pressed peanut protein powder, 50 kg of milk, 75 kg of purified water, 6 kg of white sugar, 1.5 kg of stevioside, 1.5 kg of D-psicose, 1.5 kg of galacto-oligosaccharide, 1.5 kg of lactulose, 0.15 kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.15 kg of Streptococcus salivarius thermophilus subsp., 0.15 kg of Lactococcus lactis subsp. lactis (diacetyl type), 0.15 kg of Bifidobacterium bifidum, 1.5 kg of inulin, 0.2 kg of cellulase, 0.1 kg of hemicellulase, 0.1 kg of glucanase, and 0.2 kg of mixed colloid (carrageenan: guar gum = 1:1).

[0162] The preparation method is consistent with that of Example 3 to obtain a fermented beverage.

[0163] The fermented beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 16 were evaluated.

[0164] 1. Sensory Evaluation

[0165] Product sensory evaluation method:

[0166] Four industry experts were invited to develop sensory evaluation standards, see Table 1. The weights of each indicator are: taste 30%; flavor 20%; texture 30%; color 20%.

[0167] An appropriate amount of fermented beverage was placed in a clean disposable plastic cup, the products were randomly numbered and placed in a disordered position, 6 professionals with sensory training were selected to form a taste evaluation panel, and the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 were scored with reference to Table 1. After each group was evaluated, the mouth was rinsed with water, and the results were averaged. The data results Figure 1 shown.

[0168] Table 1 Sensory evaluation criteria for composite live bacteria fermented beverages based on warm-pressed peanut protein and milk

[0169]

[0170]

[0171] 2. Titration of acidity

[0172] 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 30 seconds.

[0173] Acidity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 Figure 2 shown.

[0174] 3. pH value

[0175] According to GB5009.237-2016 Determination of pH value of food, stir the yogurt with a glass rod and use a pH meter to measure the pH value. Each sample is measured three times in parallel and the average value is taken.

[0176] pH data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 Figure 3 shown.

[0177] 4. Whey Separation Rate

[0178] 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.

[0179] Whey precipitation rate (%) = supernatant weight / fermented beverage weight * 100%

[0180] Whey precipitation rate data results of fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 Figure 4 shown.

[0181] 5. Number of live lactic acid bacteria

[0182] Refer to the method of GB 4789.35-2016 for testing.

[0183] Sample preparation: The entire sample preparation process should follow aseptic operation procedures.

[0184] 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.

[0185] 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.

[0186] 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.

[0187] The Lactobacillus operation is as above, and the required MRS agar medium is used.

[0188] The operation of Bifidobacterium is as above, and the required Bifidobacterium agar culture medium is required.

[0189] The operation of Lactococcus lactis is as above, and the required M17 medium is supplemented with 2% lactose.

[0190] 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.

[0191] 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.

[0192] Data results of viable lactic acid bacteria counts in fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 Figure 5 shown.

[0193] VI.VISCOSITY

[0194] 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.

[0195] Viscosity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples 1-16 Figure 6 shown.

[0196] Results Analysis

[0197] 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.

[0198] The present invention realizes the lactic acid fermentation process of animal and plant double proteins through the synergistic effect of warm-pressed peanut protein, milk, three enzyme preparations, four prebiotic factors, four strains and other auxiliary materials, and the obtained live bacteria type lactic acid fermented beverage reaches or even exceeds the standards of traditional lactic acid fermented beverages in terms of texture and sensory properties. Most of the functional factors in the formula are beneficial to the human body and help to synergistically enhance the fermentation effect, which greatly reduces the types and amounts of additives used and achieves the purpose of label cleaning.

[0199] In summary, the present invention discloses a composite live bacteria type fermented beverage based on warm-pressed peanut protein and milk and a preparation method thereof, which is mainly composed of the following raw materials: warm-pressed peanut protein powder, milk, purified water, white sugar, composite prebiotic factors (stevioside, D-psicose, galacto-oligosaccharide, lactulose), Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactobacillus lactis subsp. lactis (diacetyl type), Bifidobacterium bifidum, inulin, composite enzyme preparation (cellulase, hemicellulase, galactosidase), mixed The colloid composition uses peanut protein powder and milk as raw materials, and uses animal and plant dual proteins as substrates. Through enzymatic hydrolysis, inoculation fermentation and post-ripening processes, a live bacteria type lactic acid fermented beverage based on peanut protein and milk is obtained; the beverage realizes the lactic acid fermentation process of animal and plant dual proteins through the synergistic effect of warm-pressed peanut protein, milk, 3 enzyme preparations, 4 prebiotic factors, 4 strains and other auxiliary materials. The obtained live bacteria type lactic acid fermented beverage reaches or even exceeds the standards of traditional lactic acid fermented beverages in terms of texture characteristics and sensory characteristics. Lactic acid fermented beverages based on peanut protein and milk are rich in protein and dietary fiber. The addition of sugar substitutes significantly reduces the amount of sucrose, so they are healthy and suitable for a wide range of consumers. Compared with traditional yogurt, lactic acid fermented beverages based on peanut protein and milk have shorter and cleaner formula labels. Most of the formulas are functional factors that are beneficial to the human body and help to synergistically enhance the fermentation effect. The types and amounts of additives used are greatly reduced, achieving the purpose of clean labels without giving 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. In addition, the fermentation process produces flavor substances diacetyl and acetaldehyde, which enhance the flavor performance of fermented beverages.

[0200] 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk, 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, and stir evenly; then pour in milk, mix evenly, and then homogenize to fully disperse the materials in the slurry and mix 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 fermented beverage; The composite fermentation bacteria are a combination of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., diacetyl Lactococcus lactis lactis lactis subsp., and Bifidobacterium bifidum; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subsp. bulgaricus, 10-20 billion cfu / g of Streptococcus salivarius thermophilus subsp., 10-20 billion cfu / g of diacetyl Lactococcus lactis lactis lactis subsp., and 10-20 billion cfu / g of Bifidobacterium bifidum is 1-1.5:1-1.5:1-1.5:1-1.5; The compound prebiotic factor is a combination of stevioside, D-psicose, galacto-oligosaccharide and lactulose; the mass fraction ratio of stevioside, D-psicose, galacto-oligosaccharide and lactulose is 0.5-1:1-1.5:1-1.5:1-1.5; The composite enzyme preparation is a combination of cellulase, hemicellulase and galactosidase; the mass fraction ratio of 10000-20000U / g cellulase, 10000-20000U / g hemicellulase and 20000-50000U / g galactosidase is 2-2.5:1-1.5:1-1.5; The mass proportions of the warm-pressed peanut protein powder, milk, purified water, white sugar, compound prebiotic factors, compound fermentation bacteria, inulin, compound enzyme preparation and mixed colloid are: 10-15: 30-60: 60-90: 4-8: 4-8: 0.25-1: 1-2: 0.1-0.5: 0.1-0.

3.

2. A method for preparing a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk as described in claim 1, characterized in that: The mixed colloid is one or more of carrageenan and guar gum.

4. A method for preparing a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk 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 1:

1.

5. A method for preparing a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk as claimed in claim 1, characterized in that: In the step S1, the peanut protein slurry is heated and kept warm at a temperature of 45° C.-50° C., and the enzymolysis time is 30-90 minutes.

6. A method for preparing a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk as claimed 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk as claimed 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. A method for preparing a composite live bacteria fermented beverage based on warm-pressed peanut protein and milk 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk 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 composite live bacteria fermented beverage based on warm-pressed peanut protein and milk, characterized in that: The fermented beverage is prepared by any one of the preparation methods of claims 1-9.

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