A fermented milk beverage containing spina date seed and pumpkin seed and a preparation method thereof

Abstract

The application discloses a kind of spina date pumpkin seed compound fermented milk beverage and preparation method thereof, belong to food processing technical field, the beverage is by milk, spina date, pumpkin seed, brown sugar, whey protein powder, compound ferment, compound stabilizer and vitamin B6 composition, preparation includes preparation pumpkin seed slurry and spina date extract, mixed homogenization, pasteurization, inoculation specific compound lactic acid bacteria fermentation, after ripening, add vitamin B6 and fill up.The application promotes melatonin synthesis path by compound system, significantly improves the dissolution rate of active ingredients of spina date by using the beta-glucosidase produced by fermentation, uses pectin and monoglyceride compound stabilizer to solve the problem of storage stability, the product is sweet and sour, flavor coordination, texture uniform and stable, high viable count, has the function of helping sleep.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a compound fermented milk beverage with both sleep-aiding function and excellent stability, and its preparation method, particularly a fermented milk beverage with jujube seed and pumpkin seed as the main functional ingredients. Background Technology

[0002] Insomnia is an increasingly common health problem in modern society. Statistics show that the incidence of insomnia among adults in my country remains high. Currently, clinical treatment mainly relies on Western medicine interventions such as benzodiazepines and melatonin receptor agonists, but long-term use can easily lead to dependence and side effects. Therefore, developing safe, natural sleep aids with clearly defined functions has broad market prospects.

[0003] Sour jujube seed is a traditional food and medicine ingredient with calming and soothing effects. Its main active ingredients are saponins (such as jujuboside A and B) and flavonoids (such as spinosin). However, the dissolution rate of these active ingredients is limited during conventional water extraction or direct addition, restricting their efficacy in food. In addition, sour jujube seed itself has a certain bitter taste, affecting the product's flavor.

[0004] Melatonin is an important endogenous hormone that regulates the human sleep-wake cycle. Its synthesis in the body uses tryptophan as a precursor and relies on coenzymes such as vitamin B6. Pumpkin seeds and whey protein are rich in tryptophan, and pumpkin seeds also contain magnesium, which has a calming effect. Brown sugar not only improves flavor, but its carbohydrates can also promote the transport of tryptophan to the brain.

[0005] There are studies on the application of jujube kernel in fermented dairy products, but the following technical defects are common: (1) the formula is simple and the synergistic effect of functional components is not considered; (2) the problem of low bioavailability of active ingredients and poor flavor of jujube kernel has not been solved; (3) after the introduction of plant solid particles (such as jujube kernel residue and pumpkin seed microparticles), the product is prone to stability problems such as protein precipitation, fat floating and stratification during storage, which seriously affects the quality of the product and shelf life.

[0006] Therefore, developing a compound fermented milk beverage that can efficiently extract and transform the active ingredients of jujube seed, synergistically enhance multiple sleep-aiding nutrients, and has excellent storage stability has significant practical application value. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of the prior art and provide a jujube seed and pumpkin seed compound fermented milk beverage with harmonious flavor, high content of functional ingredients, and good stability, as well as its preparation method.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: In a first aspect, the present invention provides a jujube seed and pumpkin seed compound fermented milk beverage, which is composed of the following raw materials in parts by weight: 30-50 parts milk, 3.5-4.5 parts jujube seed, 2-4 parts pumpkin seed, 2-4 parts brown sugar, 3-5 parts whey protein powder, 0.01-0.05 parts compound fermentation agent, 0.20-0.40 parts compound stabilizer, and 0.0001-0.0002 parts vitamin B6.

[0009] Preferably, the compound stabilizer consists of pectin and monoglycerides, with the pectin added at 0.20% to 0.30% of the total material mass and the monoglycerides added at 0.04% to 0.08% of the total material mass. This compound system can effectively suspend solid particles and emulsify fats, preventing precipitation and stratification.

[0010] Preferably, the compound fermentation agent is composed of *Lactobacillus plantarum* LIP-1, *Lactobacillus plantarum* N1-7, *Lactobacillus plantarum* H5-8, and *Lactobacillus paracasei* H3-1 in a mass ratio of (1-3):(1-3):(1-3):(1-3). This specific combination of strains can produce abundant β-glucosidase during fermentation, which can convert macromolecular saponins and flavonoids in jujube seeds into more easily absorbed aglycones, significantly improving the dissolution rate and bioactivity of functional components.

[0011] Secondly, the present invention provides a method for preparing the above-mentioned jujube seed and pumpkin seed compound fermented milk beverage, comprising the following steps: (1) Preparation of pumpkin seed paste: Pumpkin seeds are stir-fried over low heat until fragrant, then water is added and the mixture is blended into a homogeneous paste.

[0012] (2) Preparation of jujube seed extract: After crushing the jujube seeds, add water at a ratio of 1:8 to 1:15 and boil at 65 to 75°C for 60 to 80 minutes. Filter to obtain the extract.

[0013] (3) Mixing and homogenization: Mix pumpkin seed pulp, jujube seed extract with milk, brown sugar, whey protein powder and compound stabilizer, boil at 45-55℃ for 8-15 minutes, filter with 100 mesh gauze and homogenize under high pressure at 20-40 MPa.

[0014] (4) Sterilization: Pasteurize the homogenized liquid at 60-65℃ for 25-35 minutes.

[0015] (5) Inoculation and fermentation: After cooling, add 0.01‰ of the total material mass of the compound fermentation agent and ferment at 35-37℃ for 6-10 hours, with the pH dropping to 4.2-4.5 as the endpoint.

[0016] (6) Post-ripening: Place the fermentation liquid at 2-6℃ for post-ripening for 20-28 hours.

[0017] (7) Add vitamin B6: Dissolve vitamin B6, sterilize and filter it, then add it to the post-ripening product and mix well.

[0018] (8) Filling: Aseptically fill into sterile containers.

[0019] The beneficial effects of this invention are as follows: Synergistic effect of functional ingredients: This invention creatively combines jujube seed, pumpkin seed, whey protein, brown sugar, and vitamin B6 in a scientific compound to construct a sleep-aiding nutritional system with an optimized entire chain from raw material precursors to in vivo synthesis.

[0020] Biotransformation enhances activity: By using a combination of specific Lactobacillus plantarum and Lactobacillus paracasei for fermentation, the active ingredients of jujube seed are biotransformed (deglycosylated) through the β-glucosidase produced by their metabolism. This significantly increases the dissolution rate of jujube seed saponins A, B, and spinosin, thereby enhancing the functional value of the product.

[0021] Excellent flavor and stability: The addition of brown sugar effectively neutralizes the bitterness of jujube seeds and harmonizes with the nutty and fermented milky aroma of pumpkin seeds. Through the compound stabilization technology of pectin and monoglycerides, the stability problem brought about by the introduction of plant raw materials is fundamentally solved. The product can still maintain a uniform state after being stored at 4℃ for 28 days, with a low centrifugal sedimentation rate.

[0022] Excellent product quality: The obtained product has a high number of viable bacteria (≥1×10⁶). 7 (CFU / mL), with a sweet and sour taste, combining nutrition, function and flavor, and has broad market application prospects. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is a photograph of the jujube seed and pumpkin seed compound fermented milk beverage according to an embodiment of the present invention. Figure 2 This is a graph showing the changes in sensory scores of the dairy beverage during storage according to an embodiment of the present invention; Figure 3 This is a graph showing the change in the centrifugal sedimentation rate of the milk beverage during storage according to an embodiment of the present invention; Figure 4 This is a graph showing the change in the number of live bacteria in a dairy beverage during storage, according to an embodiment of the present invention. Detailed Implementation

[0025] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] In the description of this disclosure, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," "outer," "top," and "bottom," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this disclosure and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this disclosure. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0027] It should also be noted that all standard parts used in this application are commercially available, and can be custom-made according to the description and drawings. Unless otherwise expressly specified and limited, the terms "installation," "connection," and "joining" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium; and they can refer to the internal communication between two components. Those skilled in the art can understand the specific meaning of the above terms in this disclosure based on the specific circumstances, and unless explicitly limited, machinery, parts, and equipment can all adopt conventional models in the prior art.

[0028] In this document, the term "comprising" is intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0029] Example 1 A fermented milk beverage made from jujube seed and pumpkin seed, comprising the following ingredients in parts by weight: Milk 40 parts, jujube seed 4 parts, pumpkin seed 3 parts, brown sugar 3 parts, whey protein powder 4 parts, compound fermentation agent 0.4mg (based on 40mL base material), pectin 0.30 parts, monoglyceride 0.06 parts, vitamin B6 0.00015 parts.

[0030] Its preparation method includes the following steps: (1) Preparation of pumpkin seed pulp: Weigh 3 portions of pumpkin seeds, stir-fry them over low heat, add an appropriate amount of purified water, place them in a pulping machine and pulp until a uniform pulp without large particles is obtained. (2) Preparation of jujube seed extract: Weigh 4 portions of jujube seeds and grind them into fine powder in a grinder. Add 10 times the amount of water and boil in a 70℃ water bath for 60-80 minutes. Filter with 100 mesh gauze to obtain jujube seed extract. (3) Mixing and homogenization: Pumpkin seed paste, jujube seed extract, 40 parts milk, 3 parts brown sugar, 4 parts whey protein powder, 0.30 parts pectin, and 0.06 parts monoglyceride were stirred and cooked in a 50℃ water bath for 10 minutes. After filtering with 100 mesh gauze, the mixture was homogenized in a high-pressure homogenizer at 30MPa pressure. (4) Sterilization: The homogenized mixture was pasteurized by heating it in a water bath at 63.5℃ for 30 minutes; (5) Inoculation and fermentation: Cool the sterilized mixture and inoculate it with 0.4 mg of compound fermentation agent (Lactobacillus plantarum LIP-1, Lactobacillus plantarum N1-7, Lactobacillus plantarum H5-8 and Lactobacillus paracasei H3-1 in a mass ratio of 1:1:1:1). Ferment at a constant temperature of 37℃ for 7-8 hours, with the fermentation endpoint being a pH value of 4.2-4.5. (6) Post-fermentation: Place the fermented liquid in a refrigerator at 4°C for 24 hours for post-fermentation; (7) Add vitamin B6: Weigh 0.00015 parts of vitamin B6, dissolve it, and add it to the fermented milk beverage after ripening using a disposable sterile filter. Mix well. (8) Filling: Fill the finished product into sterilized glass bottles to obtain the jujube seed and pumpkin seed compound fermented milk beverage.

[0031] Sensory evaluation: An evaluation team of 10 trained sensory evaluators evaluated the product based on four aspects: texture (30 points), color (20 points), taste (30 points), and flavor (20 points), for a total score of 100 points. Example 1's product received a sensory score of 92.3 points. The product had a uniform texture, no sediment, and no whey separation. Its color was a uniform pale yellow. It had a pleasant sweet and sour taste, a smooth and delicate texture, and a distinct milky aroma combined with the aromas of jujube kernel and pumpkin seed.

[0032] Physicochemical index determination: The physicochemical index of the product of Example 1 was determined as follows: pH value was 4.38, titratable acidity was 84°T, protein content was 2.2~2.6g / 100mL, and centrifugal sedimentation rate was 2.6%.

[0033] The contents of jujube seed saponins A and B were determined by methanol extraction-high performance liquid chromatography. The results showed that the content of jujube seed saponin A in the product of Example 1 was 1.8-2.6 mg / 100 mL, and the content of jujube seed saponin B was 1.5-2.1 mg / 100 mL.

[0034] Spinosin content determination: The content of spinosin in the product of Example 1 was determined by methanol extraction-high performance liquid chromatography. The results showed that the spinosin content in the product of Example 1 was 3.5-4.5 mg / 100mL.

[0035] Tryptophan content determination: The tryptophan content in the product of Example 1 was determined by hydrochloric acid water extraction-high performance liquid chromatography. The results showed that the tryptophan content in the product of Example 1 was 12.0-16.0 mg / 100mL.

[0036] γ-aminobutyric acid (GABA) content determination: The GABA content was determined by hydrochloric acid water extraction-PITC pre-column derivatization-high performance liquid chromatography (HPLC). Results showed that the GABA content in the product of Example 1 was 3.5-4.9 mg / 100 mL.

[0037] Microbiological index determination: The viable count of lactic acid bacteria in the product of Example 1 was determined according to GB 4789.35-2016, and the result was 7.4 × 10⁻⁶. 7 -8.2×10 7 CFU / mL; Coliform bacteria not detected.

[0038] Storage stability evaluation: The product of Example 1 was stored at 4°C for 28 days, and samples were taken every 5 days to determine the viable bacteria count, sensory score, and centrifugal sedimentation rate. Results showed that the viable lactic acid bacteria count remained ≥1×10⁻⁶ during storage from 0 to 28 days. 7 With CFU / mL, a sensory score ≥85, a centrifugal sedimentation rate ≤11.5%, and stable product quality, the recommended shelf life of the product at 4℃ is determined to be 28 days.

[0039] In summary, the jujube seed and pumpkin seed compound fermented milk beverage prepared by this invention exhibits excellent performance in terms of sensory quality, physicochemical stability, functional component content, and viable bacteria count. The product has a pleasantly sweet and sour taste and a harmonious flavor; its quality remains stable within 28 days of storage at 4℃, and the viable bacteria count consistently exceeds national standards, demonstrating good development value and application prospects.

[0040] Finally, it should be noted that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A fermented milk beverage made from jujube seed and pumpkin seed, and its preparation method, characterized in that, It is composed of the following ingredients in parts by weight: 30-50 parts milk, 3.5-4.5 parts jujube seed, 2-4 parts pumpkin seed, 2-4 parts brown sugar, 3-5 parts whey protein powder, 0.01-0.05 parts compound fermentation agent, 0.20-0.40 parts compound stabilizer, and 0.0001-0.0002 parts vitamin B6.

2. The jujube seed and pumpkin seed compound fermented milk beverage according to claim 1, characterized in that, The compound stabilizer consists of pectin and monoglycerides, with pectin added at 0.20% to 0.30% and monoglycerides added at 0.04% to 0.08%.

3. The jujube seed and pumpkin seed compound fermented milk beverage according to claim 1, characterized in that, The compound fermentation agent is composed of Lactobacillus plantarum LIP-1, Lactobacillus plantarum N1-7, Lactobacillus plantarum H5-8, and Lactobacillus paracasei H3-1, and the mass ratio of the four is (1-3): (1-3): (1-3): (1-3).

4. A method for preparing a jujube seed and pumpkin seed compound fermented milk beverage as described in any one of claims 1-3, characterized in that, Includes the following steps: (1) Preparation of pumpkin seed paste: After roasting the pumpkin seeds, add water and grind them into a paste to obtain pumpkin seed paste; (2) Preparation of jujube seed extract: After crushing the jujube seeds, add water and boil at 65-75℃ for 60-80 minutes, filter to obtain jujube seed extract; (3) Mixing and homogenization: Mix the pumpkin seed paste obtained in step (1), the jujube seed extract obtained in step (2), milk, brown sugar, whey protein powder, and compound stabilizer, and boil at 45-55℃ for 8-15 minutes. After filtration, homogenize. (4) Sterilization: The homogenized mixture is pasteurized; (5) Inoculation and fermentation: Cool the sterilized mixture, inoculate it with the compound fermentation agent, and ferment at a constant temperature of 35-37℃ for 6-10 hours until the end point; (6) Post-ripening: Place the fermentation liquid in a refrigerator at 2-6℃ for 20-28 hours for post-ripening; (7) Add vitamin B6: Dissolve vitamin B6 and add it to the fermented milk beverage after ripening, then mix well; (8) Filling: Fill into sterilized containers to obtain the product.

5. The preparation method according to claim 4, characterized in that, The mass ratio of jujube seed to water in step (2) is 1:8 to 1:

15.

6. The preparation method according to claim 4, characterized in that, The homogenization mentioned in step (3) is high-pressure homogenization, with a pressure of 20 to 40 MPa.

7. The preparation method according to claim 4, characterized in that, The pasteurization conditions described in step (4) are heating at 60-65°C for 25-35 minutes.

8. The preparation method according to claim 4, characterized in that, The inoculation amount of the compound fermentation agent in step (5) is 0.01‰ of the total material mass.

9. The preparation method according to claim 4, characterized in that, In step (5), the fermentation endpoint is defined as the pH value of the fermentation broth reaching 4.2 to 4.

5.

10. The preparation method according to claim 4, characterized in that, The filtration in step (3) is performed using 100-mesh gauze.

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