Application of fermentation strain combination in vegetable protein-containing fermentation product
By using the combination of fermented strains of Streptococcus thermophilus and Lactobacillus Bulgaria in double protein dairy products, the problem of adverse flavor and stability of plant protein in double protein dairy products is solved, and richer nutrients and better flavors are achieved. Improved the value of market development.
Patent Information
- Application Number
- CN202310945664.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-07-28
- Publication Date
- 2025-02-14
AI Technical Summary
Existing double-protein dairy products have problems in the de-fishyness of soy milk and the stability of plant yogurt, which leads to limited addition of plant proteins, and most products have bad flavors, which affects the value of market development.
Using a combination of specific fermented strains, including Streptococcus thermophilus and Lactobacillus Bulgaria (Premium strain), fermentation in fermented products containing plant proteins, reducing the production of adverse flavors during the fermentation process.
It effectively reduces the bad flavor generated by plant protein itself and during fermentation, improves the nutritional value and flavor of double-protein dairy products, and promotes the improvement of market development value.
Smart Images
Figure CN119423159A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of dairy product processing, and in particular to application of a fermentation strain combination in a fermented product containing plant protein. Background Art
[0002] Animal and plant double protein yogurt is a new type of nutritious and healthy food. It combines animal protein and plant protein and makes corresponding products through fermentation. The combination of the two proteins has rich nutritional value, better exerts the function of protein and promotes human health. At the same time, double protein dairy products can promote the body's absorption of protein, reduce lactose intolerance, provide a suitable source of calcium and B vitamins, and have health care effects such as improving intestinal flora, lowering serum cholesterol levels, and improving calcium and phosphorus utilization.
[0003] There are some dual-protein dairy products at present, but the problems of removing the fishy smell of soy milk and the stability of plant yogurt have not been effectively solved. Therefore, the addition of plant protein is still restricted, and most of them have certain unpleasant flavors, which affects the market development value of dual-protein dairy products.
[0004] The unpleasant flavor of plant protein is not only that it itself has an unpleasant flavor, but also that it may produce new unpleasant flavors during the fermentation process. For example, when plant raw materials such as soybeans are fermented, the lipoxygenase in them is activated by oxygen and water, and the polyunsaturated fatty acids such as linoleic acid and linolenic acid are oxidized to form hydroperoxides, which are then degraded into a variety of volatile compounds such as small molecule alcohols, aldehydes, ketones, acids and amines with different degrees of odor, thus forming unpleasant flavors such as fishy smell. Summary of the invention
[0005] In order to solve the problems existing in the prior art, the present invention provides an application of a fermentation strain combination in a fermented product containing plant protein. By applying a specific strain combination to the fermentation process of the fermented product containing plant protein, the bad flavor of the plant protein can be reduced while also reducing the generation of bad flavors during the fermentation process.
[0006] The present invention provides an application of a fermentation strain combination or a bacterial agent containing the fermentation strain combination in a fermented product containing plant protein;
[0007] The fermentation strain combination includes Streptococcus thermophilus and Lactobacillus bulgaricus;
[0008] The fermentation strain combination is Premium strains.
[0009] Furthermore, the fermentation strain combination is derived from Premium 5.0 and / or Premium 11.0. Selected from Premium 5.0.
[0010] Furthermore, the application is to reduce the unpleasant flavor of the fermented product containing plant protein.
[0011] Furthermore, the application is to reduce the unpleasant flavor of the plant protein in the plant protein-containing fermented product.
[0012] Furthermore, the bacterial agent includes one or two of the fermentation strain combination or its fermentation products.
[0013] Furthermore, the application includes:
[0014] By using the fermentation strain combination or the bacterial agent in the fermentation process, the bad flavor of the plant protein itself or produced by fermentation is reduced, or the bad flavor of the plant protein itself or produced by fermentation in a plant protein-containing fermented product is reduced.
[0015] Furthermore, the plant protein-containing fermented product is an animal and plant dual protein fermented product.
[0016] Furthermore, the mass ratio of animal protein to plant protein in the animal and plant double protein fermentation product is (20-1000):1.
[0017] Furthermore, the mass ratio of animal protein to plant protein in the animal and plant double protein fermentation product is (20-500):1.
[0018] Furthermore, the mass ratio of animal protein to plant protein in the animal and plant double protein fermentation product is (100-500):1.
[0019] Furthermore, the mass ratio of animal protein to plant protein in the animal and plant double protein fermentation product is (200-500):1.
[0020] Furthermore, the fermentation process is to ferment until the acidity reaches 70° to 80°.
[0021] Furthermore, the fermentation conditions of the fermentation process include: fermentation at 37-42° C. for 4-8 hours.
[0022] Furthermore, the animal protein in the animal and plant dual protein fermentation product includes one or more of cow's milk, goat's milk, horse's milk, reconstituted milk or camel's milk.
[0023] Furthermore, the plant protein comes from one or more of soybeans, oats, pumpkin seeds, coconut milk, almonds, sunflower seeds, chickpeas, chlorella, quinoa, pistachios, walnuts, pine nuts, chia seeds, sunflower seeds, pumpkin seeds, cashews or flax seeds.
[0024] Furthermore, the plant protein comes from one or more of oats, pumpkin seeds or coconut milk.
[0025] Furthermore, the raw materials of the animal and plant dual protein fermentation product also include a masking component;
[0026] The masking component comprises a fat component and a flavor component in a mass ratio of (1-5):(5-10); the fatty acid content of the fat component is not less than 30%.
[0027] Furthermore, the masking component includes a fat component and a flavor component in a mass ratio of (1-5):(5-10); the fatty acid content of the fat component is not less than 30%.
[0028] Further, the oil component includes: one or more of coconut oil, corn oil or sunflower oil;
[0029] The flavor ingredients include one or more of light cream, cheese, brown sugar, jasmine tea, black tea, honey, cream, caramel milk powder or maple syrup.
[0030] Furthermore, the raw materials of the animal and plant dual protein fermentation product also include: one or more of milk protein powder, white sugar, oligolactose, oligofructose, oligoisomaltose or dietary fiber.
[0031] Furthermore, the mass ratio of the white sugar to the plant protein is (50-150):(1-5); and / or the mass ratio of any one of the lacto-oligosaccharides, fructo-oligosaccharides or isomalto-oligosaccharides to the plant protein is (1-5):(5-20).
[0032] The above ingredients are basic raw material ingredients for fermented products, and those skilled in the art know that they will not effectively improve the bad flavor of plant protein.
[0033] The fermentation strain combination provided by the present invention is particularly suitable for animal and plant dual protein fermentation products containing the masking agent. It has a certain synergistic effect with the masking agent and can better inhibit the unpleasant flavors produced by the plant protein itself and fermentation.
[0034] The present invention has the following beneficial effects:
[0035] During the research process, the present invention discovered a fermentation strain combination that can effectively reduce the unpleasant flavor of plant protein itself and that produced during the fermentation process. The fermentation strain combination can be applied to fermented products containing only plant protein, or animal and plant dual protein fermented products containing both animal protein and plant protein. It can effectively reduce the unpleasant flavor of plant protein itself, and at the same time reduce the unpleasant flavor produced by plant protein during the fermentation process, thereby being able to use more plant protein in the raw materials, and the resulting dual protein dairy products have richer nutrients.
[0036] The animal and plant double protein dairy product provided by the invention has both excellent nutritional value and product flavor, and is of great significance in the field of double protein yogurt fermentation. BRIEF DESCRIPTION OF THE DRAWINGS
[0037] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.
[0038] Figure 1 This is a schematic diagram of pH changes during the shelf life of plant protein-containing dairy products fermented by different strains provided in Experimental Example 1 of the present invention. DETAILED DESCRIPTION
[0039] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0040] Example 1
[0041] This embodiment provides a fermentation strain combination The process of Premium 5.0 applied to plant protein fermentation is as follows:
[0042] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0043] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 42℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0044] Example 2
[0045] This embodiment provides a fermentation strain combination The process of Premium 5.0 applied to plant protein fermentation is as follows:
[0046] Mix 85 grams of white sugar, 2 grams of oat protein powder and 7 grams of galacto-oligosaccharide evenly, and then make up to 1000 mL with raw milk.
[0047] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 42℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0048] Example 3
[0049] This embodiment provides a fermentation strain combination The process of Premium 5.0 applied to plant protein fermentation is as follows:
[0050] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder, 0.5 grams of milk protein powder and 7 grams of isomaltooligosaccharide, and then make up to 1000 mL with raw milk.
[0051] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 42℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0052] Example 4
[0053] This embodiment provides a fermentation strain combination The process of Premium 5.0 applied to plant protein fermentation is as follows:
[0054] Mix 85 grams of white sugar, 2 grams of oat protein powder, 0.5 grams of milk protein powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0055] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 42℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0056] Example 5
[0057] Mix 85 grams of white sugar, 2 grams of oat protein powder, 0.5 grams of milk protein powder, 2 grams of light cream powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0058] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 42℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0059] Comparative Example 1
[0060] This comparative example provides a process for applying the fermentation strain combination Chr. Hansen YF-L904 to the plant protein fermentation process, as follows:
[0061] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0062] After homogenization and pasteurization, the product was cooled to about 40°C, inoculated with 0.2U / kg of thermophilic Streptococcus and Bulgarian Lactobacillus (Chr. Hansen YF-L904), placed in a 42°C incubator, fermented for 5 hours, and the fermentation was terminated when the acidity dropped to 70°C, and the emulsion was broken. The product was placed in a 4°C cold storage for cooling and ripening, and the ripening was basically completed after 8 hours.
[0063] Comparative Example 2
[0064] This embodiment provides a process for applying the fermentation strain combination IFF TS-H 2084LYO to a plant protein fermentation process, which is as follows:
[0065] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0066] After homogenization and pasteurization, the product was cooled to about 40°C, inoculated with 0.2U / kg of thermophilic Streptococcus and Bulgarian Lactobacillus (IFF TS-H 2084LYO), placed in a 42°C incubator, fermented for 5 hours, and the fermentation was terminated when the acidity dropped to 70°C, and the emulsion was broken. The product was placed in a 4°C cold storage for cooling and ripening, and the ripening was basically completed after 8 hours.
[0067] Comparative Example 3
[0068] This embodiment provides a fermentation strain combination The process of Premium 5.0 applied to plant protein fermentation is as follows:
[0069] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0070] After homogenization and pasteurization, the product was cooled to about 40°C and inoculated with thermophilic Streptococcus and bulgaricus (Chr. Hansen Premium 5.0)0.2U / kg, put it in an incubator at 45℃, ferment it for 5h, and end the fermentation when the acidity drops to 70°, and break the emulsion. Put it in a cold storage at 4℃ for cooling and ripening, and the ripening is basically completed after 8h.
[0071] Comparative Example 4
[0072] This comparative example provides a process for applying the fermentation strain combination IFF TS-H 2084LYO to a plant protein fermentation process, which is as follows:
[0073] Mix 85 grams of white sugar, 2 grams of pumpkin seed protein powder, 0.5 grams of milk protein powder and 7 grams of isomaltooligosaccharide, and then make up to 1000 mL with raw milk.
[0074] After homogenization and pasteurization, the product was cooled to about 40°C, inoculated with 0.2U / kg of thermophilic Streptococcus and Bulgarian Lactobacillus (IFF TS-H 2084LYO), placed in a 42°C incubator, fermented for 5 hours, and the fermentation was terminated when the acidity dropped to 70°C, and the emulsion was broken. The product was placed in a 4°C cold storage for cooling and ripening, and the ripening was basically completed after 8 hours.
[0075] Comparative Example 5
[0076] This comparative example provides a process for applying the fermentation strain combination IFF YO-MIX M11 to the plant protein fermentation process, which is as follows:
[0077] Mix 85 grams of white sugar, 2 grams of oat protein powder, 0.5 grams of milk protein powder, 2 grams of light cream powder and 7 grams of oligofructose, and then make up to 1000 mL with raw milk.
[0078] After homogenization and pasteurization, the product was cooled to about 40°C, inoculated with 0.2U / kg of thermophilic Streptococcus and Bulgarian Lactobacillus (IFF YO-MIX M11), placed in a 42°C incubator, fermented for 5 hours, and the fermentation was terminated when the acidity dropped to 70°C, and the emulsion was broken. The product was placed in a 4°C cold storage for cooling and ripening, and the ripening was basically completed after 8 hours.
[0079] Test Example 1
[0080] This test example tests the flavor and texture of the embodiments and comparative examples, and the scoring method is as follows:
[0081] Table 1 Scoring criteria
[0082]
[0083]
[0084] The experiment of the present invention uses 100 people who drink dairy products daily as experimental subjects, and provides the dairy products of each embodiment and comparative example once in the morning, noon and evening every day (30 mL of each dairy product is provided), adopts double-blind test, and finally takes the average value. The results are shown in the following table and Figure 1 As shown:
[0085] Table 2 Preference and fishy taste scores of each embodiment and comparative example
[0086] Analysis Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Overall likeability 5.1 5.3 6.2 6.8 7.0 4.4 4.3 Flavor preference 5.2 6.2 7.0 6.5 7.0 4.3 5.0 Plant fermentation smell 2.1 3.2 2.2 1.5 1.1 3.2 4.4
[0087] Table 3 Preference and fishy taste scores of each embodiment and comparative example - Sub-table
[0088] Analysis Comparative Example 3 Comparative Example 4 Comparative Example 5 Overall likeability 5.5 5.4 5.3 Flavor preference 5.1 4.8 4.6 Plant fermentation smell 5.1 5.2 4.8
[0089] This test example further compares the pH value changes of dairy products fermented by different strains during the shelf life. Specifically, based on Example 1, the fermentation strains were replaced with IFF TS-H 2084LYO (i.e., Comparative Example 2), YO-MIX 11 and Premium 11 was tested at multiple time points during the shelf life to measure its pH value (10 samples per group, average value taken), and the results showed (e.g. Figure 1 (shown) Premium5.0 has the least pH drop and better flavor, followed by Premium 11. However, the pH of IFF TS-H 2084LYO and YO-MIX 11 decreased significantly, and the flavor was greatly affected.
[0090] This test example further tested the flavor stability of Examples 1-5. The results showed that the fermented products prepared in Examples 1-5 still had better overall liking and flavor liking after being placed at low temperature (4°C) for 21 days, and the plant smell score was still low.
[0091] Table 4 Preference and fishy smell ratings of the samples placed at low temperature (4°C) for 21 days
[0092]
[0093]
[0094] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims
1. Use of a fermentation strain combination or a bacterial agent containing the fermentation strain combination in a fermented product containing plant protein; The fermentation strain combination includes Streptococcus thermophilus and Lactobacillus bulgaricus; The fermentation strain combination is Premium strains.
2. Use of a fermentation strain combination or a bacterial agent containing the fermentation strain combination in reducing the unpleasant flavor of plant protein; The fermentation strain combination includes Streptococcus thermophilus and Lactobacillus bulgaricus; The fermentation strain combination is Premium strains.
3. The use according to claim 1 or 2, characterized in that: Said Premium strains are Premium 5.0 and / or Premium 11.
4. The use according to any one of claims 1 to 3, characterized in that: The applications include: By using the fermentation strain combination or the bacterial agent in the fermentation process, the bad flavor of the plant protein itself or produced by fermentation is reduced, or the bad flavor of the plant protein itself or produced by fermentation in a plant protein-containing fermented product is reduced.
5. The use according to claim 4, characterized in that: The plant protein-containing fermented product is an animal and plant dual protein fermented product.
6. The use according to claim 4 or 5, characterized in that: The fermentation process is to ferment until the acidity reaches 70° to 80°.
7. The use according to claim 6, characterized in that: The fermentation conditions of the fermentation process include: fermentation at 37-42° C. for 4-8 hours.
8. The use according to any one of claims 1, 4-7, characterized in that: The animal protein in the animal and plant double protein fermentation product includes one or more of cow's milk, goat's milk, horse's milk, reconstituted milk or camel's milk.
9. The use according to any one of claims 2, 4-8, characterized in that: The plant protein comes from one or more of soybeans, oats, pumpkin seeds, coconut milk, almonds, sunflower seeds, chickpeas, chlorella, quinoa, pistachios, walnuts, pine nuts, chia seeds, sunflower seeds, pumpkin seeds, cashews or flax seeds.
10. The use according to claim 9, characterized in that: The plant protein comes from one or more of oats, pumpkin seeds or coconut milk.