Additive-free sucrose-free peanut protein lactic acid fermented beverage and preparation method thereof

Abstract

The invention discloses an additive-free sucrose-free peanut protein lactic acid fermented beverage and a preparation method thereof. The additive-free sucrose-free peanut protein lactic acid fermented beverage is mainly prepared from the following raw materials: warm-pressed peanut protein powder, purified water, compound prebiotic factors and compound fermentation strains, according to the beverage, through the synergistic interaction of the warm-pressed peanut protein, the compound prebiotic factor with a specific effect and the compound fermentation strain, the pleasant peanut protein yogurt flavor is formed without adding animal-derived components, cane sugar and any food additive; the lactic acid fermented yoghurt is high in viscosity and good in stability, the taste of traditional lactic acid fermented yoghurt is achieved in texture and sensory characteristics, the prebiotic factors and the compound fermentation strains are compounded to synergistically antagonize putrefying bacteria, and the effect of prolonging the storage period is achieved without adding preservatives; the fermented beverage almost does not contain cholesterol, trans-fat and lactose, and is rich in protein and dietary fiber; the product formula label is clean to the maximum extent, the method conforms to the healthy development trend, and the popularization and application prospects are extremely high.

Description

Technical Field

[0001] The invention relates to the field of food preparation, and in particular to a zero-addition sucrose-free peanut protein lactic acid fermented beverage and a preparation method thereof. Background Art

[0002] Considering the global population explosion and the increasing demand for meat and dairy products, a plant-based diet has become one of the key factors in the sustainable development of the global food system. Reducing the consumption of meat and dairy products is essential to improving the environment and climate, protecting natural resources and improving human health. In addition, consumers are paying more and more attention to the nutrition and health of food, which has led to the emergence of various meat and dairy substitutes to meet the needs of specific groups of people. Plant-based yogurt is one of the hot spots for development and research in the industry. Warm-pressed peanut protein powder, as a by-product of warm-pressed peanut oil, is rich in protein (about 50%), carbohydrates and less fat. Using it as a raw material to prepare peanut protein yogurt has the advantages of being nutritious, healthy and environmentally friendly.

[0003] To ensure the fermentation effect, the sugar content of yogurt (including animal-based and plant-based yogurt) currently on the market is relatively high, and some even exceed the recommended value of health guidelines. Excessive sugar intake is the main factor leading to an increased risk of type 2 diabetes and obesity. With the development of society, people's requirements for the health and functionality of food are gradually increasing. The research and development of yogurt with more nutritional and healthy attributes is an important development direction of the industry. Among them, the research and development of "sugar-reducing" or "zero-sugar" yogurt products has a strong social application value. FAO / WHO recommends that the per capita intake of added sugars should be less than 10% of total energy, and preferably less than 5% or no more than 25g, and encourages the food industry to produce "low-sugar" or "sugar-free" products. The qualified health claim announced by the (FDA) in March 2024 pointed out that regular consumption of yogurt, especially low-sugar yogurt, may reduce the risk of developing type 2 diabetes, and the development of zero-sugar yogurt has more advantages in this regard.

[0004] The research and development of plant-based yogurt with zero additives and zero sucrose is a challenging but promising field. Plant-based yogurt has a wide range of raw materials. Although it is similar to dairy yogurt in flavor, texture and nutritional content, it still faces many challenges in achieving ideal sensory properties, especially in terms of flavor and texture. It usually does not perform as well as dairy yogurt. Based on this, plant-based yogurt usually needs to be combined with a variety of food additives (such as thickeners, stabilizers, emulsifiers, etc.) in large quantities during the production process to improve sensory properties, which seriously deviates from consumers' preference for clean label products.

[0005] CN113951324A discloses a Huangjing peanut yogurt and a preparation method thereof, which uses pure milk, milk powder, peanut juice, and Huangjing slurry as fermentation base materials, and also needs to be supplemented with sugars and additives such as brown sugar and colloids, and is dissolved, filtered, homogenized, sterilized, cooled, fermented, and cooled to obtain a finished product. The Huangjing peanut yogurt finished product improves the nutritional value and health care effect of the product by adding peanuts and Huangjing. Disadvantage analysis: (1) One of the raw materials selected in the invention is peanut juice, and the preparation raw material is peanuts without red skin, which has a high oil content (accounting for about 50% of peanuts), and the rest is mainly protein and carbohydrates; when preparing the peanut juice in the invention, the slurry after grinding is not fully utilized, and it also undergoes a filtering process, so the obtained slurry is only a small part of the soluble components (mostly soluble protein), and a considerable part of the insoluble carbohydrates and proteins are not utilized, resulting in a certain degree of waste; (2) The amount of food additives such as gelatin added is relatively high, and the label cleaning degree is not high, which may affect consumer acceptance.

[0006] CN112438324A discloses a method for preparing pure plant fermented peanut milk. This achievement uses pure peanuts as the fermentation base material, does not add animal base materials such as milk, and performs pure plant-based fermentation. The finished product is obtained by selection, grinding, pasteurization, cooling, enzymolysis, blending, homogenization, sterilization, cooling, inoculation fermentation, demulsification, and filling. The composite enzymolysis technology effectively solves the problem of slow product fermentation. Disadvantage analysis: (1) Since the raw material is pure peanuts with high oil content, if no emulsifier is added, it is very easy to cause product stratification and instability, and the product quality is difficult to guarantee; (2) Compared with peanut protein powder, the risk of allergy to peanuts is higher when used directly. Some people are allergic to peanuts, and peanut protein powder will undergo heat treatment and physical treatment during the production process, which helps to reduce the stability and allergenicity of allergen proteins; (3) Directly using peanuts to ferment yogurt may bring a rougher taste and a disharmonious peanut flavor. Using warm-pressed peanut protein powder will make the flavor and taste milder and more acceptable to consumers; (4) 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; (5) The acidity of the finished product of this patented product after fermentation is only 40-45°T. The reason is probably that the selected bacteria and the raw material system are not compatible, and it is difficult to utilize the nutrient source in peanuts. Even if white sugar is added, the effect is still not ideal. Although the product meets the group standard requirement of plant-based yogurt that the acidity is greater than 30°T, yogurt with this acidity is difficult to meet consumer requirements due to its low acidity, insufficient sourness, and poor sensory performance.

[0007] The present invention aims to produce a zero-additive sucrose-free peanut protein lactic acid fermented beverage, which is mainly composed of the following raw materials: warm-pressed peanut protein powder, purified water, compound prebiotic factors, and specific composite fermented bacteria. The beverage achieves the synergistic effect of warm-pressed peanut protein, compound prebiotic factors with specific effects, and composite fermented bacteria, so that no animal-derived ingredients are added, no sucrose and any food additives are added, and a pleasant peanut protein yogurt flavor is formed; the beverage has high viscosity and good stability, and achieves the taste of traditional lactic acid fermented yogurt in terms of texture and sensory characteristics; the compound prebiotic factors and composite fermented bacteria synergistically antagonize spoilage bacteria, and the effect of extending the shelf life is achieved without adding preservatives; the fermented beverage contains almost no cholesterol, trans fat, and lactose, and is rich in protein and dietary fiber; and the product formula label is cleaned to the greatest extent. Summary of the invention

[0008] The purpose of the present invention is to overcome the shortcomings of the prior art, provide a zero-additive sucrose-free peanut protein lactic acid fermented beverage and a preparation method thereof, optimize the product formula through a clean label method, innovate the fermentation scheme through fermentation raw material selection, specific composite strain screening, composite prebiotic factor screening that specifically matches the composite strain, and fermentation process optimization, completely replace the addition of food additives and sucrose, and give the product the same or even better sensory properties; utilize the nutritional components of the plant raw materials themselves, combined with the synergistic effect of the composite prebiotics and composite fermentation strains with mutual effects, the peanut protein fermented beverage product can be characteristically increased in solid content and viscosity The peanut protein fermented beverage is customized to enhance its sensory experience. While being suitable for the general public, it is more friendly to the elderly with dysphagia. The peanut protein fermented beverage does not add food additives such as animal-derived ingredients and thickeners. Through the screening of compound prebiotics and composite strains with specific reciprocal matching relationships and physical and chemical interactions with raw materials, the peanut protein is fermented into a fermented beverage with high viscosity, good stability and suitable flavor. Since the peanut protein fermented beverage does not add sucrose, the osmotic pressure is low (miscellaneous bacteria are easier to grow), but the composite fermented strains of the present invention synergistically antagonize spoilage bacteria during fermentation, achieving the effect of extending the shelf life. The product realizes the cleanliness of the product formula label to the greatest extent, which can achieve wider market acceptance and provide significant health benefits. In addition, the product contains almost no cholesterol, trans fat, lactose, is rich in protein and dietary fiber, conforms to the trend of big health development, and has a strong prospect for promotion and application.

[0009] In order to achieve the above technical effects, the following technical solutions are adopted:

[0010] A method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage comprises the following steps:

[0011] Step S1: Preparation of warm pressed peanut protein slurry

[0012] Weigh the warm-pressed peanut protein powder and purified water in proportion, mix and stir evenly;

[0013] Step S2: Mixing auxiliary materials and high pressure homogenization

[0014] Weigh the composite prebiotic factor component 1 in proportion, pour it into the slurry obtained in step S1, mix well, and then perform high-pressure homogenization to fully disperse the materials in the slurry and mix well;

[0015] Step S3: Sterilization

[0016] The slurry homogenized in step S2 is heated and sterilized under high temperature conditions;

[0017] Step S4: Inoculation and fermentation

[0018] The sterilized slurry in step S3 is cooled, and the composite fermentation strain is weighed in proportion and mixed with the slurry, and the mixture is fully stirred and placed in a fermentation container for fermentation;

[0019] Step S5: Stirring

[0020] The fermented slurry obtained in step S4 is stirred evenly to destroy the curd structure, so that it changes from a semi-solid shape to a fluid form with good fluidity, high viscosity, stable state, and no solidified blocks; the composite prebiotic factor component 2 is weighed in proportion, poured into the fermented liquid, and mixed evenly;

[0021] Step S6: Filling

[0022] After the fluid material obtained in step S5 is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0023] Step S7: Refrigeration

[0024] The sample obtained in step S6 is packaged and placed in a cold storage for post-ripening and storage, thereby obtaining a zero-addition sucrose-free peanut protein lactic acid fermented beverage;

[0025] The composite fermentation bacteria are: a combination of Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus sake; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subspecies bulgaricus, 10-20 billion cfu / g of Lactobacillus acidophilus, 10-20 billion cfu / g of Lactobacillus plantarum, 10-20 billion cfu / g of Lactobacillus paracasei, and 10-20 billion cfu / g of Lactobacillus sake is 1-1.5:2-2.5:1-1.5:3-3.5:1-1.5;

[0026] The composite prebiotic factor component 1 is a combination of raffinose, stachyose and arabinogalactan; the mass fraction ratio of raffinose, stachyose and arabinogalactan is 1-1.5:1-1.5:2-2.5;

[0027] The composite prebiotic factor component 2 is a combination of D-psicose and gentiooligosaccharide, wherein the mass fraction ratio of the psicose to the gentiooligosaccharide is 1-1.5:1.5-2;

[0028] The mass proportions of the warm-pressed peanut protein powder, purified water, compound prebiotic factor component 1, compound prebiotic factor component 2, and composite fermentation bacteria are: 15-20: 100-120: 4-6: 4-6: 0.25-1.

[0029] Furthermore, the preparation method of the warm-pressed peanut protein powder is as follows: the peanut kernel raw material is 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.

[0030] Furthermore, the mixing and stirring temperature in step S1 is room temperature.

[0031] Furthermore, in step S2, the temperature for homogenizing the mixed slurry is 50° C.-55° C., and the homogenization pressure is 10 MPa-20 MPa.

[0032] Furthermore, in step S3, the slurry is sterilized at a temperature of 95° C. for a period of 10 min-15 min.

[0033] Furthermore, in step S4, the sterilized slurry is cooled to 40°C, and the peanut protein slurry is fermented at 40°C for 6h-8h.

[0034] 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.

[0035] Furthermore, in step S6, the filling temperature is room temperature.

[0036] 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 of the finished product is 4°C.

[0037] A zero-additive sucrose-free peanut protein lactic acid fermented beverage is prepared by any one of the above preparation methods.

[0038] The beneficial effects of the present invention are:

[0039] The invention discloses a zero-additive sucrose-free 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, raffinose, stachyose, arabinogalactan, D-psicose, gentiooligosaccharide, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus sakei. The product formula is optimized by a clean label method, and the fermentation scheme is innovated by selecting fermented natural raw materials, screening specific composite strains, screening compound prebiotic factors that specifically match the composite strains, and optimizing the fermentation process, completely replacing the addition of food additives and sucrose, giving the product the same or even better sensory properties. By using the nutritional components of the plant raw materials themselves, combined with the synergistic effect of the compound prebiotics and the composite fermented strains with a mutual effect, the peanut protein fermented beverage product can be customized by characteristically increasing the solid content and viscosity to enhance its sensory experience, which is more friendly to the elderly with dysphagia while being suitable for the general public. The peanut protein fermented beverage does not add food additives such as animal-derived ingredients and thickeners. Through the screening of compound prebiotics and composite strains with a specific mutual matching relationship and the physical and chemical interactions between the raw materials, the peanut protein is fermented into a fermented beverage with high viscosity, good stability and suitable flavor. Since the peanut protein fermented beverage does not add sucrose, the osmotic pressure is low and the possibility of breeding miscellaneous bacteria is increased. However, the composite fermented strains of the present invention synergistically antagonize spoilage bacteria during fermentation, thereby achieving the effect of extending the shelf life. The product has achieved the cleanest product formula label to the greatest extent, which can achieve wider market acceptance and provide significant health benefits. In addition, the product 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 with lactose intolerance, milk protein allergy, vegetarians, and people with health problems such as cardiovascular disease. The final product formula only retains prebiotic factors that are beneficial to the human body and help to synergistically enhance the fermentation effect of composite bacteria. It has a high degree of consumer acceptance, is in line with the development trend of big health, and has a strong prospect for promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 A bar graph showing sensory evaluation results of fermented beverages in the examples of the present invention and the comparative examples;

[0041] 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;

[0042] 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;

[0043] Figure 4 The whey precipitation rate bar graph of the fermented beverages in the examples of the present invention and the comparative examples;

[0044] 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;

[0045] Figure 6 The bar graph is a viscosity result of the fermented beverages in the examples of the present invention and the comparative examples.

[0046] Figure 7 The figure is a comparison chart of the shelf life results of the fermented beverages in the examples of the present invention and the comparative examples. DETAILED DESCRIPTION

[0047] 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.

[0048] 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.

[0049] 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.

[0050] The strains and enzymes in the following examples and comparative examples, their manufacturers and parameters are listed in Table 1:

[0051] Table 1 Sources and manufacturers of the strains used in this example and comparative example

[0052]

[0053] Note: The bacteria used do not need to be activated, and can be directly weighed and added in powder form.

[0054] 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 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 warm-pressed peanut protein powder.

[0055] The preparation method of hot-pressed peanut powder in the following comparative example is as follows: the peanut raw materials are screened, pre-cleaned, roasted, and then pressed at a high temperature above 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.

[0056] Embodiment 1:

[0057] This embodiment relates to a zero-addition sucrose-free peanut protein composite bacterial fermented beverage and a preparation method thereof:

[0058] The raw material formula of this product and the quality of each component are as follows:

[0059] 20kg of warm-pressed peanut protein powder; 120kg of purified water; prebiotic factor component 1: 1.5kg of raffinose, 1.5kg of stachyose, 3kg of arabinogalactan; prebiotic factor component 2: 3kg of allulose, 3kg of gentiooligosaccharide; composite fermentation bacteria: 0.14kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.24kg of Lactobacillus acidophilus, 0.14kg of Lactobacillus plantarum, 0.33kg of Lactobacillus paracasei, and 0.14kg of Lactobacillus sakei.

[0060] The preparation process of this product is as follows:

[0061] (1) Preparation of warm pressed peanut protein slurry

[0062] Weigh the warm-pressed peanut protein powder and purified water, and mix them evenly in a mixing tank.

[0063] (2) Preparation of auxiliary materials and homogenization

[0064] Weigh the composite prebiotic factor component 1, pour it into the slurry obtained in step (1), mix well and then perform high-pressure homogenization to fully disperse the materials in the slurry and mix well; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0065] (3) Sterilization

[0066] The slurry homogenized in step (2) is heated and maintained at high temperature for a period of time for sterilization; the treatment temperature for slurry sterilization is set to 95° C. and the time is 15 minutes.

[0067] (4) Inoculation and fermentation

[0068] The sterilized slurry in step (3) is cooled, and an appropriate amount of composite fermentation bacteria is weighed and mixed with it. After being fully stirred, it is placed in a fermentation container and fermented under suitable temperature and time conditions; the sterilized slurry is cooled to 40°C, the fermentation temperature of the peanut protein slurry is set to 40°C, and the fermentation time is set to 6h.

[0069] (5) Stirring

[0070] The fermented slurry obtained in step (4) is fully stirred to destroy the curd structure, so that it changes from a semi-solid shape to a fluid form with good fluidity, high viscosity, stable state, and no solidified blocks; the composite prebiotic factor component 2 is weighed, and it is slowly poured into the fermented liquid while stirring, and fully mixed; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0071] (6) Filling

[0072] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0073] (7) Refrigeration

[0074] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage, thereby obtaining a zero-addition sucrose-free peanut protein composite bacterial 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, and the storage temperature is 4°C.

[0075] Embodiment 2:

[0076] This embodiment relates to a zero-addition sucrose-free peanut protein composite bacterial fermented beverage and a preparation method thereof:

[0077] The raw material formula of this product and the quality of each component are as follows:

[0078] 17.5kg of warm-pressed peanut protein powder; 110kg of purified water; prebiotic factor component 1: 1.25kg of raffinose, 1.25kg of stachyose, 2.5kg of arabinogalactan; prebiotic factor component 2: 2.08kg of allulose, 2.92kg of gentiooligosaccharide; composite fermentation bacteria: 0.10kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.18kg of Lactobacillus acidophilus, 0.10kg of Lactobacillus plantarum, 0.27kg of Lactobacillus paracasei, and 0.10kg of Lactobacillus sakei.

[0079] The preparation process of this product is as follows:

[0080] (1) Preparation of warm pressed peanut protein slurry

[0081] Weigh the warm-pressed peanut protein powder and purified water, and mix them evenly in a mixing tank.

[0082] (2) Preparation of auxiliary materials and homogenization

[0083] Weigh the composite prebiotic factor component 1, pour it into the slurry obtained in step (1), mix well and then perform high-pressure homogenization to fully disperse the materials in the slurry and mix well; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0084] (3) Sterilization

[0085] The slurry homogenized in step (2) is heated and maintained at high temperature for a period of time for sterilization; the treatment temperature for slurry sterilization is set to 95° C. and the time is 15 minutes.

[0086] (4) Inoculation and fermentation

[0087] The sterilized slurry in step (3) is cooled, and an appropriate amount of composite fermentation bacteria is weighed and mixed with it. After being fully stirred, it is placed in a fermentation container and fermented under suitable temperature and time conditions; the sterilized slurry is cooled to 40°C, the fermentation temperature of the peanut protein slurry is set to 40°C, and the fermentation time is set to 7h.

[0088] (5) Stirring

[0089] The fermented slurry obtained in step (4) is fully stirred to destroy the curd structure, so that it changes from a semi-solid shape to a fluid form with good fluidity, high viscosity, stable state, and no solidified blocks; the composite prebiotic factor component 2 is weighed, and it is slowly poured into the fermented liquid while stirring, and fully mixed; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0090] (6) Filling

[0091] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0092] (7) Refrigeration

[0093] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage, thereby obtaining a zero-addition sucrose-free peanut protein composite bacterial 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, and the storage temperature is 4°C.

[0094] Embodiment 3:

[0095] This embodiment relates to a zero-addition sucrose-free peanut protein composite bacterial fermented beverage and a preparation method thereof:

[0096] The raw material formula of this product and the quality of each component are as follows:

[0097] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0098] The preparation process of this product is as follows:

[0099] (1) Preparation of warm pressed peanut protein slurry

[0100] Weigh the warm-pressed peanut protein powder and purified water, and mix them evenly in a mixing tank.

[0101] (2) Preparation of auxiliary materials and homogenization

[0102] Weigh the composite prebiotic factor component 1, pour it into the slurry obtained in step (1), mix well and then perform high-pressure homogenization to fully disperse the materials in the slurry and mix well; the temperature for homogenizing the mixed slurry is 60° C. and the homogenization pressure is 20 MPa.

[0103] (3) Sterilization

[0104] The slurry homogenized in step (2) is heated and maintained at high temperature for a period of time for sterilization; the treatment temperature for slurry sterilization is set to 95° C. and the time is 15 minutes.

[0105] (4) Inoculation and fermentation

[0106] The sterilized slurry in step (3) is cooled, and an appropriate amount of composite fermentation bacteria is weighed and mixed with it. After being fully stirred, it is placed in a fermentation container and fermented under suitable temperature and time conditions; the sterilized slurry is cooled to 40°C, the fermentation temperature of the peanut protein slurry is set to 40°C, and the fermentation time is set to 8h.

[0107] (5) Stirring

[0108] The fermented slurry obtained in step (4) is fully stirred to destroy the curd structure, so that it changes from a semi-solid shape to a fluid form with good fluidity, high viscosity, stable state, and no solidified blocks; the composite prebiotic factor component 2 is weighed, and it is slowly poured into the fermented liquid while stirring, and fully mixed; the stirring speed of the fermented liquid is 1000 rpm, and the stirring time is 120 s.

[0109] (6) Filling

[0110] After the liquid material obtained in step (5) is stirred evenly, it is filled into fermented beverage bottles of specified specifications;

[0111] (7) Refrigeration

[0112] The sample obtained in step (6) is packaged and placed in a cold storage for post-ripening and storage, thereby obtaining a zero-addition sucrose-free peanut protein composite bacterial 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, and the storage temperature is 4°C.

[0113] The design ideas of the following comparative examples are summarized in Table 1:

[0114] Table 1 Design ideas for comparative examples

[0115]

[0116]

[0117] Comparative Example 1:

[0118] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0119] 15kg hot-pressed peanut protein powder; 100kg purified water; prebiotic factor component 1: 1kg raffinose, 1kg stachyose, 2kg arabinogalactan; prebiotic factor component 2: 2kg allulose, 2kg gentiooligosaccharide; composite fermentation bacteria: 0.06kg Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg Lactobacillus acidophilus, 0.06kg Lactobacillus plantarum, 0.18kg Lactobacillus paracasei, 0.06kg Lactobacillus sakei.

[0120] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0121] Comparative Example 2:

[0122] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0123] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1.34kg of stachyose, 2.66g of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0124] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0125] Comparative Example 3:

[0126] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0127] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1.34kg of raffinose, 2.66kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0128] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0129] Comparative Example 4:

[0130] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0131] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 2kg of raffinose, 2kg of stachyose; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0132] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0133] Comparative Example 5:

[0134] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0135] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 4kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0136] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0137] Comparative Example 6:

[0138] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0139] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 4kg of allulose; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0140] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0141] Comparative Example 7:

[0142] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0143] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0144] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0145] Comparative Example 8:

[0146] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0147] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 2kg of allulose, 2kg of gentiooligosaccharide; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0148] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0149] Comparative Example 9:

[0150] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0151] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 2kg of allulose, 2kg of gentiooligosaccharide; prebiotic factor component 2: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0152] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0153] Comparative Example 10:

[0154] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0155] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; no prebiotic factor component 2 added; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0156] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0157] Comparative Example 11:

[0158] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0159] 15kg of warm-pressed peanut protein powder; 100kg of purified water; no prebiotic factor component 1 added; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0160] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0161] Comparative Example 12:

[0162] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0163] 15kg of warm-pressed peanut protein powder; 100kg of purified water; no prebiotic factor component 1 added; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0164] Before fermentation, prebiotic factor component 2: 2 kg of allulose and 2 kg of oligogentiosaccharide were added, that is, prebiotic factor component 1 was replaced with prebiotic factor component 2, and prebiotic factor component 2 was not added after fermentation; other preparation methods were consistent with Example 3, and a zero-addition sucrose-free peanut protein composite strain fermented beverage was obtained.

[0165] Comparative Example 13:

[0166] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0167] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; no prebiotic factor component 2 added; 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0168] No prebiotic factor component 1 is added before fermentation; after fermentation, prebiotic factor component 1: 1 kg of raffinose, 1 kg of stachyose, and 2 kg of arabinogalactan are added; that is, prebiotic factor component 2 is replaced by prebiotic factor component 1, and prebiotic factor component 2 is not added after fermentation; other preparation methods are consistent with Example 3, and a zero-addition sucrose-free peanut protein composite strain fermented beverage is obtained.

[0169] Comparative Example 14:

[0170] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0171] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.14kg of Lactobacillus acidophilus, 0.07kg of Lactobacillus plantarum, 0.21kg of Lactobacillus paracasei, and 0.07kg of Lactobacillus sakei.

[0172] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0173] Comparative Example 15:

[0174] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0175] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.08kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.08kg of Lactobacillus plantarum, 0.24kg of Lactobacillus paracasei, and 0.08kg of Lactobacillus sakei.

[0176] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0177] Comparative Example 16:

[0178] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0179] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.07kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.14kg of Lactobacillus acidophilus, 0.21kg of Lactobacillus paracasei, and 0.07kg of Lactobacillus sakei.

[0180] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0181] Comparative Example 17:

[0182] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0183] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.096kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.192kg of Lactobacillus acidophilus, 0.096kg of Lactobacillus plantarum, and 0.096kg of Lactobacillus sakei.

[0184] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0185] Comparative Example 18:

[0186] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0187] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.07kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.14kg of Lactobacillus acidophilus, 0.07kg of Lactobacillus plantarum, and 0.21kg of Lactobacillus paracasei.

[0188] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0189] Comparative Example 19:

[0190] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0191] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of xylo-oligosaccharides, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentio-oligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0192] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0193] Comparative Example 20:

[0194] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0195] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of isomaltooligosaccharide; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0196] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0197] Comparative Example 21:

[0198] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0199] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of stevioside, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0200] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0201] Comparative Example 22:

[0202] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0203] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of stevioside; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0204] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0205] Comparative Example 23:

[0206] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0207] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Lactobacillus paracasei, 0.06kg of Streptococcus salivarius subsp. thermophilus.

[0208] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0209] Comparative Example 24:

[0210] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0211] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Lactobacillus plantarum, 0.18kg of Streptococcus salivarius subsp. thermophilus, and 0.06kg of Lactobacillus sakei.

[0212] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0213] Comparative Example 25:

[0214] This comparative example is based on Example 3, and its preparation method is exactly the same as that of Example 3, the only difference being that the raw material composition is:

[0215] 15kg of warm-pressed peanut protein powder; 100kg of purified water; prebiotic factor component 1: 1kg of raffinose, 1kg of stachyose, 2kg of arabinogalactan; prebiotic factor component 2: 2kg of allulose, 2kg of gentiooligosaccharide; composite fermentation bacteria: 0.06kg of Lactobacillus delbrueckii subsp. bulgaricus, 0.12kg of Lactobacillus acidophilus, 0.06kg of Streptococcus salivarius subsp. thermophilus, 0.18kg of Lactobacillus paracasei, and 0.06kg of Lactobacillus sakei.

[0216] The preparation method is consistent with that of Example 3, and a zero-additive sucrose-free peanut protein composite bacterial fermented beverage is obtained.

[0217] The fermented beverages obtained in Examples 1 to 3 and Comparative Examples 1 to 25 were evaluated.

[0218] 1. Sensory Evaluation

[0219] Product sensory evaluation method:

[0220] Five 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%.

[0221] 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.

[0222] Table 2 Sensory evaluation standards for zero-added sucrose-free peanut protein compound strain fermented beverages

[0223]

[0224] 2. Titration of acidity

[0225] According to the first method of the national standard "Determination of Food Acidity GB5009.239-2016", 10 g (accurate to 0.001 g) of the mixed sample was weighed and added to a 150 mL conical flask, and then 20 mL of deionized water was added, shaken, and a few drops of phenolphthalein indicator solution were added. After mixing, titrate with sodium hydroxide standard solution, rotating the flask while adding until the color is slightly red and does not fade within 30 seconds. Acidity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples Figure 2 shown.

[0226] 3. pH value

[0227] 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. pH value data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples Figure 3 shown.

[0228] 4. Whey Separation Rate

[0229] 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.

[0230] Whey precipitation rate (%) = supernatant weight / fermented beverage weight * 100%;

[0231] Whey precipitation rate data results of fermented beverages obtained in Examples 1-3 and Comparative Examples Figure 4 shown.

[0232] 5. Number of live lactic acid bacteria

[0233] Refer to the method of GB 4789.35-2016 for testing.

[0234] Sample preparation: The entire sample preparation process should follow aseptic operation procedures.

[0235] 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.

[0236] 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 MRS culture medium 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.

[0237] 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.

[0238] If one of the plates has large flake-like colonies growing, it should not be used, and the plate without flake-like colonies should be used as the colony count for that dilution; if the flake-like 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 then multiplied by 2. When chain-like growth without obvious boundaries between colonies appears on the plate, each single chain is counted as a colony. Data results of the number of viable lactic acid bacteria in the fermented beverages obtained in Examples 1-3 and Comparative Examples Figure 5 shown.

[0239] VI.VISCOSITY

[0240] A plate with a diameter of 40 mm and a plate gap of 1 mm was used. The samples were subjected to frequency sweeps 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 to take the average value. Viscosity data results of the fermented beverages obtained in Examples 1-3 and Comparative Examples Figure 6 shown.

[0241] 7. Shelf life

[0242] The period during which the food maintains its quality under the storage conditions specified on the label, during which the product is completely suitable for sale. Under refrigerated conditions, the product quality is regularly analyzed based on the product quality, mainly with sensory inspection, physical and chemical tests, and microbiological tests as indicators, to objectively analyze the quality changes of the product and determine its final shelf life. The results are presented as the number of days of storage. If the product is consumed within this number of days, the product can maintain the unique qualities of yogurt that do not need to be explained or have been explained. The shelf life results of the fermented beverages obtained in Examples 1-3 and Comparative Examples, using sensory scores, microbial counts, and whether stratification is a comprehensive indicator, are as follows: Figure 7 shown.

[0243] Based on the comprehensive evaluation results, the three embodiments of this product are obviously better than the other comparison examples in various evaluation parameters, and there are significant differences, realizing zero-added sucrose-free peanut protein composite bacteria fermented beverage and its preparation method.

[0244] In summary, the present invention discloses a zero-additive sucrose-free 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; prebiotic factor component 1 (raffinose, stachyose, arabinogalactan); prebiotic factor component 2 (psicose, oligogentiosaccharides); and composite fermented bacterial strains (Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus sakei). The product formula is optimized by a clean label method, and the fermentation scheme is innovated by selecting fermented natural raw materials, screening specific composite strains, screening compound prebiotic factors that specifically match the composite strains, and optimizing the fermentation process, completely replacing the addition of food additives and sucrose, giving the product the same or even better sensory properties. By using the nutritional components of the plant raw materials themselves, combined with the synergistic effect of the compound prebiotics and the composite fermented strains with a mutual effect, the peanut protein fermented beverage product can be customized by characteristically increasing the solid content and viscosity to enhance its sensory experience, which is more friendly to the elderly with dysphagia while being suitable for the general public. The peanut protein fermented beverage does not add food additives such as animal-derived ingredients and thickeners. Through the screening of compound prebiotics and composite strains with a specific mutual matching relationship and the physical and chemical interactions between the raw materials, the peanut protein is fermented into a fermented beverage with high viscosity, good stability and suitable flavor. Since the peanut protein fermented beverage does not add sucrose, the osmotic pressure is low and the possibility of breeding miscellaneous bacteria is increased. However, the composite fermented strains of the present invention synergistically antagonize spoilage bacteria during fermentation, thereby achieving the effect of extending the shelf life. The product has achieved the cleanest product formula label to the greatest extent, which can achieve wider market acceptance and provide significant health benefits. In addition, the product 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 with lactose intolerance, milk protein allergy, vegetarians, and people with health problems such as cardiovascular disease. The final product formula only retains prebiotic factors that are beneficial to the human body and help to synergistically enhance the fermentation effect of composite bacteria. It has a high degree of consumer acceptance, is in line with the development trend of big health, and has a strong prospect for promotion and application.

[0245] 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 zero-addition sucrose-free peanut protein lactic acid fermented beverage, characterized in that: The preparation method comprises the following steps: Step S1: Preparation of warm pressed peanut protein slurry Weigh the warm-pressed peanut protein powder and purified water in proportion, mix and stir evenly; Step S2: Mixing auxiliary materials and high pressure homogenization Weigh the composite prebiotic factor component 1 in proportion, pour it into the slurry obtained in step S1, mix well, and then perform high-pressure homogenization to fully disperse the materials in the slurry and mix well; Step S3: Sterilization The slurry homogenized in step S2 is heated and sterilized under high temperature conditions; Step S4: Inoculation and fermentation The sterilized slurry in step S3 is cooled, and the composite fermentation strain is weighed in proportion and mixed with the slurry, and the mixture is fully stirred and placed in a fermentation container for fermentation; Step S5: Stirring The fermented slurry obtained in step S4 is stirred evenly to destroy the curd structure, so that it changes from a semi-solid shape to a fluid form with good fluidity, high viscosity, stable state, and no solidified blocks; the composite prebiotic factor component 2 is weighed in proportion, poured into the fermented liquid, and mixed evenly; Step S6: Filling After the fluid 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, thereby obtaining a zero-addition sucrose-free peanut protein lactic acid fermented beverage; The composite fermentation bacteria are: a combination of Lactobacillus delbrueckii subspecies bulgaricus, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus sake; the mass fraction ratio of 10-20 billion cfu / g of Lactobacillus delbrueckii subspecies bulgaricus, 10-20 billion cfu / g of Lactobacillus acidophilus, 10-20 billion cfu / g of Lactobacillus plantarum, 10-20 billion cfu / g of Lactobacillus paracasei, and 10-20 billion cfu / g of Lactobacillus sake is 1-1.5:2-2.5:1-1.5:3-3.5:1-1.5; The composite prebiotic factor component 1 is a combination of raffinose, stachyose and arabinogalactan; the mass fraction ratio of raffinose, stachyose and arabinogalactan is 1-1.5:1-1.5:2-2.5; The composite prebiotic factor component 2 is a combination of D-psicose and gentiooligosaccharide, wherein the mass fraction ratio of the psicose to the gentiooligosaccharide is 1-1.5:1.5-2; The mass proportions of the warm-pressed peanut protein powder, purified water, compound prebiotic factor component 1, compound prebiotic factor component 2, and composite fermentation bacteria are: 15-20: 100-120: 4-6: 4-6: 0.25-1.

2. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: The method for preparing the warm-pressed peanut protein powder comprises the following steps: the peanut kernel raw material is screened, pre-treated, and 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. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: The mixing and stirring temperature in step S1 is room temperature.

4. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: In the step S2, the temperature for homogenizing the mixed slurry is 50°C-55°C, and the homogenization pressure is 10MPa-20MPa.

5. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: In step S3, the slurry is sterilized at a temperature of 95° C. for 10 min to 15 min.

6. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: In step S4, the sterilized slurry is cooled to 40° C., and the peanut protein slurry is fermented at 40° C. for 6 h to 8 h.

7. The method for preparing a zero-addition sucrose-free peanut protein lactic acid 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.

8. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: In step S6, the filling temperature is room temperature.

9. The method for preparing a zero-addition sucrose-free peanut protein lactic acid fermented beverage as claimed in claim 1, characterized in that: In the 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 of the finished product is 4°C.

10. A zero-additive sucrose-free peanut protein lactic acid fermented beverage, characterized in that: The fermented beverage is prepared by any one of the preparation methods of claims 1-9.

Images