Preparation method of Maillard fermented oat sour soybean milk

Abstract

The invention discloses a preparation method of Maillard fermented oat sour soybean milk, and belongs to the technical field of food fermentation. In order to effectively improve the sensory color and nutritional quality of fermented oat sour soybean milk, the invention provides a preparation method of Maillard fermented oat sour soybean milk, which mainly comprises the following steps: (1) cleaning and soaking soybeans; (2) jet cavitation machine treatment, slurry-residue separation, flash evaporation, oat compounding and milk mixing; (3) homogenizing, sterilizing and cooling; (4) performing Maillard reaction coloring; and (5) fermenting the mixture of the lactobacillus plantarum leavening agent and the prebiotics, refrigerating and performing after-ripening. The obtained fermented oat sour soybean milk is subjected to animal and plant double-protein fermentation, has no beany flavor, bitterness and unpleasant odor, is attractive in color and luster, high in gel property, high in viscosity and fine and rich in taste, and has rich fermented bean flavor and baking flavor; the technology is simple, and the production cost is low.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation, and particularly relates to a method for preparing Maillard fermented oatmeal yogurt. Background Art

[0002] The Maillard reaction is a chemical reaction of non-enzymatic browning, which usually occurs during food processing or cooking and involves the reaction between reducing sugars (such as glucose and lactose) and amino acids, peptides or proteins. The Maillard reaction can give food a unique flavor and color, so the Maillard reaction has become a hot topic in food research and is a technology that is inseparable from the modern food industry. It is widely used in food baking, coffee processing, meat processing, flavor production, wine brewing and other fields. The application of the Maillard reaction in fermented yogurt is a research hotspot because it has a significant impact on the flavor, color and nutritional value of yogurt. Some compounds produced by the Maillard reaction, such as AGEs (advanced glycation end products), may be associated with chronic diseases such as diabetes, cardiovascular disease and neurodegenerative diseases. Therefore, controlling the extent of the Maillard reaction is crucial to producing healthier and safer yogurt. The Maillard reaction products are prepared by reacting milk proteins such as concentrated whey protein, sodium caseinate and lactose, and the hydrolyzed products obtained by fermentation have strong DPPH free radical scavenging ability and their antioxidant activity is much higher than that of untreated milk proteins. Moreover, fermentation can enhance the effect of Maillard reaction products. In addition, the level of Maillard reaction products may change during the storage of yogurt. Some studies have shown that storage conditions such as temperature and time can significantly affect the formation and content of MRPs.

[0003] Plant-based yogurt is a dairy product made from plants or a mixture of plants and milk, fermented by probiotics. In recent years, with the increasing attention of consumers to health, environmental protection and sustainability, the research and market of plant-based yogurt have developed rapidly. Although the Maillard reaction plays a complex role in yogurt processing, and the reasonable control of the Maillard reaction is essential for producing yogurt with good flavor, color and nutritional value, the application of Maillard and fermentation combined technology in fermented plant protein, especially soybean and oat fields is not mature enough. Soy milk is a high-quality plant protein beverage with soybeans as the main raw materials. It is widely popular because it contains protein and unsaturated fatty acids that are easily absorbed by the human body, and it is rich in mineral salts and does not contain cholesterol. Oat milk is a popular plant-based beverage. It is made from oat grains, oat flour or oat pulp, and is made by enzymatic hydrolysis and homogenization. It is rich in oat nutrients. With the continuous improvement of the public's demand for healthy consumption, plant-based and probiotic fermented protein drinks are becoming more and more popular. However, problems such as severe whey precipitation, single sensory color, severe odor, and unstable state during the fermentation process of plant-based yogurt have always hindered the development of the fermented plant milk industry. Summary of the invention

[0004] The purpose of the present invention is to effectively improve the sensory color and nutritional quality of fermented oat yogurt. In order to solve the above technical problems, the present invention provides a preparation method of Maillard fermented oat yogurt, wherein the fermented oat yogurt is obtained by inoculating a mixture of a Lactobacillus plantarum starter and a prebiotic after an oatmeal, soy milk and cow's milk mixture is treated with a Maillard reaction and then fermented. By combining the Maillard technology with the fermentation technology, the sensory color and antioxidant capacity of the fermented oat yogurt are improved, and favorable conditions are created for the actual production and industrial application of fermented plant-based yogurt.

[0005] The preparation method of the present invention is as follows:

[0006] (1) taking 200 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.015% to 0.025% by mass of calcium chloride to 1500 ml of water at a temperature of 50° C. to 55° C. and mixing well, and then soaking the peeled and embryo-free soybeans in the water for 30 to 40 minutes;

[0007] (2) treating the soybeans soaked in water obtained in step (1) by using a jet cavitation machine, separating the pulp and residue, flash evaporating the soybean milk, and adding 4.5% to 6.0% by mass of sucrose and 3.0% to 3.5% by mass of glucose and oatmeal powder to the soybean milk;

[0008] (3) adding milk to the soy milk mixture and mixing, and then homogenizing, sterilizing and cooling to obtain a fermentation base;

[0009] (4) subjecting the fermented base material obtained in step (3) to Maillard reaction for coloring;

[0010] (5) Adding a mixture of 2.5% to 3.5% by mass of a Lactobacillus plantarum fermentation agent and 1.5% to 2.5% by mass of a prebiotic to the mixture after the Maillard reaction, the fermentation temperature is 37° C. to 42° C., the fermentation time is 8 h to 10 h, the acidity at the end of the fermentation is 40 to 45° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 6 to 8 h.

[0011] It is further defined that the dehulling in step (1) means that the soybean hull content is ≤ 1.5% of the total soybean hull volume fraction, and the degermination means that the volume of the soybean embryo is ≤ 0.25% of the total soybean volume fraction.

[0012] It is further defined that the treatment conditions using the jet cavitation machine in step (2) are as follows: the cavitation pressure is 150MPa to 180MPa, the treatment time is 30min to 40min, and the mass fraction of the oatmeal powder is 5.5% to 7.5%.

[0013] It is further defined that the mass fraction of the milk in step (3) is 18.5% to 30.5%, the homogenization pressure is 60 MPa to 80 MPa, the homogenization time is 3 min to 5 min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145°C to 147°C, and the time is 5s to 7s.

[0014] It is further defined that the condition of the Maillard coloring reaction in step (4) is constant temperature heating at 120-135° C. and the heating time is 20-30 min.

[0015] It is further defined that the prebiotic in step (5) is inulin.

[0016] Beneficial effects: The invention provides a fermented oatmeal yogurt that is fermented with animal and plant double proteins, has no beany smell, bitterness or bad smell, has attractive color, strong gelling property, high viscosity, delicate and rich taste, and has strong fermented bean flavor and roasted flavor; it is rich in nutrition, has simple process and low production cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is the process diagram of Maillard fermented oatmeal yogurt. Specific embodiments

[0018] Lactobacillus plantarum fermentation culture was purchased from Shandong Zhongke Jiayi Biotechnology Co., Ltd.

[0019] The soybeans selected in the present invention are Longken soybeans, which are purchased commercially.

[0020] Example 1.

[0021] A method for preparing Maillard fermented oat yogurt, characterized in that the preparation method is as follows:

[0022] (1) 200 g of soybeans were taken, cleaned, peeled and germinated, and then 0.015% calcium chloride was added to 1500 ml of water at a temperature of 50° C. and mixed evenly, and then the peeled and germinated soybeans were placed in the water and soaked for 35 min. Peeling means that the soybean peel content is ≤ 1.5% of the total soybean peel volume fraction, and germ removal means that the volume of the soybean embryo is ≤ 0.25% of the total soybean volume fraction;

[0023] (2) treating the soybeans soaked in water obtained in step (1) with a jet cavitation machine at a cavitation pressure of 150 MPa for 40 min, then separating the pulp and residue, flash evaporating to obtain soybean milk, adding 5.0% by mass of sucrose, 3.0% by mass of glucose and oatmeal powder to the soybean milk, wherein the mass fraction of the oatmeal powder is 5.5%;

[0024] (3) adding milk to the soy milk mixture to mix, the mass fraction of the milk being 25%, and then homogenizing, sterilizing and cooling to obtain a fermentation base material, the homogenization pressure being 60 MPa, the homogenization time being 5 min, the sterilization being steam direct injection dry heat sterilization, the steam being dry heat saturated steam, the sterilization temperature being 145° C., and the time being 7 s;

[0025] (4) subjecting the fermented base material obtained in step (3) to Maillard reaction coloring, wherein the coloring reaction conditions are constant temperature heating at 125° C. for 25 min;

[0026] (5) Adding a mixture of 2.5% by mass of Lactobacillus plantarum fermentation agent and 1.5% by mass of inulin to the mixture after the Maillard reaction, the fermentation temperature is 38° C., the fermentation time is 10 h, the acidity at the end of the fermentation is 42° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 6 h.

[0027] Example 2.

[0028] A method for preparing Maillard fermented oat yogurt, characterized in that the preparation method is as follows:

[0029] (1) 200 g of soybeans were cleaned, peeled and germinated, and then 0.025% calcium chloride was added to 1500 ml of water at a temperature of 55° C. and mixed evenly. The peeled and germinated soybeans were placed in the water and soaked for 40 min. Peeling means that the soybean peel content is ≤ 1.5% of the total soybean peel volume fraction, and germ removal means that the volume of the soybean embryo is ≤ 0.25% of the total soybean volume fraction;

[0030] (2) treating the soybeans soaked in water obtained in step (1) with a jet cavitation machine at a cavitation pressure of 180 MPa for 30 min, then separating the pulp and residue, flash evaporating to obtain soybean milk, adding 6.0% by mass of sucrose, 3.5% by mass of glucose and oatmeal powder to the soybean milk, wherein the mass fraction of the oatmeal powder is 6.5%;

[0031] (3) adding milk to the soy milk mixture to mix, the mass fraction of the milk being 30%, and then homogenizing, sterilizing and cooling to obtain a fermentation base material, the homogenization pressure being 80 MPa, the homogenization time being 3 min, the sterilization being steam direct injection dry heat sterilization, the steam being dry heat saturated steam, the sterilization temperature being 147° C., and the time being 5 s;

[0032] (4) subjecting the fermented base material obtained in step (3) to Maillard reaction coloring, wherein the coloring reaction conditions are constant temperature heating at 135° C. for 20 min;

[0033] (5) Adding a mixture of 3.5% by mass of Lactobacillus plantarum fermentation agent and 2.5% by mass of inulin to the mixture after the Maillard reaction, the fermentation temperature is 42° C., the fermentation time is 8 h, the fermentation end acidity is 45° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 8 h.

[0034] The following experiment was used to verify the experimental effect: Example 2 was used to verify the experimental effect:

[0035] 1. The indicators are determined as follows:

[0036] 1. Sensory evaluation

[0037] Ten people anonymously test the wine under bright light, looking straight ahead and evaluating the wine in terms of color, flavor, and texture. The total score of the three indicators is 100. The higher the score, the better the effect. The tasting results are statistically analyzed.

[0038] 2. Coliform count

[0039] Adopt national standard method [GB4789.3]

[0040] 2. Results Analysis

[0041] 1. Sensory evaluation

[0042] Traditional fermented soy milk: 83.42 points

[0043] Example 2: 93.17 points

[0044] 2. Coliform count

[0045] Escherichia coli <3 / 100ml; pathogenic bacteria shall not be detected.

Claims

1. A method for preparing Maillard fermented oat yogurt, It is characterized in that The preparation method is as follows: (1) taking 200 g of soybeans, cleaning the soybeans, peeling and removing the embryos, then adding 0.015% to 0.025% by mass of calcium chloride to 1500 ml of water at a temperature of 50° C. to 55° C. and mixing well, and then soaking the peeled and embryo-free soybeans in the water for 30 to 40 minutes; (2) treating the soybeans soaked in water obtained in step (1) by using a jet cavitation machine, separating the pulp and residue, flash evaporating the soybean milk, and adding 4.5% to 6.0% by mass of sucrose and 3.0% to 3.5% by mass of glucose and oatmeal powder to the soybean milk; (3) adding milk to the soy milk mixture and mixing, and then homogenizing, sterilizing and cooling to obtain a fermentation base; (4) subjecting the fermented base material obtained in step (3) to Maillard reaction for coloring; (5) Adding a mixture of 2.5% to 3.5% by mass of a Lactobacillus plantarum fermentation agent and 1.5% to 2.5% by mass of a prebiotic to the mixture after the Maillard reaction, the fermentation temperature is 37° C. to 42° C., the fermentation time is 8 h to 10 h, the acidity at the end of the fermentation is 40 to 45° T, and after the fermentation is completed, the mixture is refrigerated at 4° C. for 6 to 8 h.

2. The preparation method according to claim 1, It is characterized in that The dehulling in step (1) means that the soybean hull content is ≤ 1.5% of the total soybean hull volume fraction, and the degermination means that the volume of the soybean embryo is ≤ 0.25% of the total soybean volume fraction.

3. The preparation method according to claim 1, It is characterized in that The treatment conditions of the jet cavitation machine in step (2) are as follows: the cavitation pressure is 150MPa-180MPa, the treatment time is 30min-40min, and the mass fraction of the oatmeal powder is 5.5%-7.5%.

4. The preparation method according to claim 1, It is characterized in that In step (3), the mass fraction of the milk is 18.5% to 30.5%, the homogenization pressure is 60MPa to 80MPa, the homogenization time is 3min to 5min, the sterilization is steam direct injection dry heat sterilization, the steam is dry heat saturated steam, the sterilization temperature is 145°C to 147°C, and the time is 5s to 7s.

5. The preparation method according to claim 1, It is characterized in that The conditions of the Maillard coloring reaction in step (4) are constant temperature heating at 120-135° C. and a heating time of 20-30 min.

6. The preparation method according to claim 1, It is characterized in that The prebiotic in step (5) is inulin.

Images