阅读说明：本技术 一种高蛋白低能量脱脂麦胚ablgg酸奶及其制备方法 (A kind of high protein low energy defatted wheat germ ABLGG Yoghourt and preparation method thereof ) 是由 张艳贞 汪远志 宋雅超 荣瑞芬 张硕钊 于 2019-09-12 设计创作，主要内容包括：本发明提供一种高蛋白低能量脱脂麦胚ABLGG酸奶,由如下成分按质量百分百比组成：麦胚粉10％,脱脂乳粉5％,复配菌0.1％,洋槐蜂蜜6％,甜菊糖苷0.006％,余量为饮用水。本发明还提供该一种高蛋白低能量脱脂麦胚ABLGG酸奶的制备方法,加料混匀、巴氏灭菌、冷却接菌、发酵、后熟。本发明提供的一种高蛋白低能量脱脂麦胚ABLGG酸奶适合重视营养平衡的所有人群,其高蛋白、超低能量、超低糖分、超低脂肪的特点使其对超重肥胖人群和糖尿病、高血压、高血脂人群更有优势。(The present invention provides a kind of high protein low energy defatted wheat germ ABLGG Yoghourt, by following ingredient by quality very than forming: wheat germ powder 10%, skimmed milk powder 5%, Compound bacterium 0.1%, acacia honey 6%, steviol glycoside 0.006%, surplus are drinking water.The present invention also provides a kind of preparation method of high protein low energy defatted wheat germ ABLGG Yoghourt, the mixing that feeds, pasteurization, cooling connect bacterium, fermentation, after-ripening.A kind of high protein low energy defatted wheat germ ABLGG Yoghourt provided by the invention is suitble to pay attention to all groups of nutrient balance, the characteristics of high protein, ultra-low calorie, ultralow sugar, extra low fat make its to Overweight-obesity crowd and diabetes, hypertension, people with hyperlipidemia advantageously.)

1. a kind of high protein low energy defatted wheat germ ABLGG Yoghourt, which is characterized in that by following ingredient by quality very than group At: defatted wheat germ powder 10%, skimmed milk powder 5%, Compound bacterium 0.1%, acacia honey 6%, steviol glycoside 0.006%, surplus are Drinking water.

2. high protein low energy defatted wheat germ ABLGG Yoghourt as described in claim 1, which is characterized in that the Compound bacterium by Lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei, plant Object lactobacillus, B. animais, long Bifidobacterium Bifidum, short Bifidobacterium Bifidum (B.breve), format lactobacillus, lactobacillus fermenti, Lactococcus lactis The mass parts such as lactic acid subspecies, lactococcus lactis subsp, leuconostoc mesenteroides subsp mesenteroides, Lactococcus lactis biacetyl subspecies Mixing, wherein the maltodextrin also containing gross mass 5%.

3. a kind of preparation method of high protein low energy defatted wheat germ ABLGG Yoghourt as claimed in claim 1 or 2, feature It is, includes the following steps:

1) charging mixes: being proportionally added into defatted wheat germ powder, skimmed milk powder and drinking water in the straight mouth triangular flask of 500ml, stirs Uniformly；Poplar Chinese scholartree honey, steviol glycoside are accurately added again, is again stirring for uniformly, and 40-42 DEG C of heating water bath dissolves 1-3 minutes, obtains Mixture；

2) pasteurization: by mixture heating water bath to 85 DEG C of -90 DEG C of sterilizing 15-18min；

3) rapid cooling inoculation Compound bacterium: the mixture flowing water after pasteurization is rapidly cooled to room temperature, is accurately weighed compound Bacterium is inoculated into mixture after cooling；

4) ferment: in far infrared fast constant temperature drying box, 42-44 DEG C of fermentation 6-7h, during which taking-up is jiggled mixes one again It is secondary；

5) after-ripening: fridge freshness retaining layer after-ripening 12-16h.

Technical field

The invention belongs to field of food, are related to a kind of Yoghourt, and in particular to a kind of high protein low energy defatted wheat germ ABLGG Yoghourt and preparation method thereof.

Background technique

China is grain-production big country, and wheat germ is the by-product of wheat milling processing, rich in high-quality protein, lipid, a variety of Vitamin, minerals and various bioactive components are rare natural high quality food resources, are known as " the mankind day Right nutrition treasure-house ".Wheat-germ oil is extracted from wheat germ at present to have commercially produced and favored extensively.Defatted wheat germ Protein content is up to 30%, and amino acid pattern and essential amino acid ratio and human body requirements mode and ratio are very close, The very high high-quality protein of nutritive value and adequate proteins are regarded as by WHO and FAO.But defatted wheat germ be widely used as feed and It slatterns, main cause is that the limitations such as wheat germ processing performance such as rheological characteristic, foaming characteristic, taste cause containing defatted wheat germ after degreasing Novel product mouthfeel in the form of a single is not good enough, and market is cold.In recent years market have defatted wheat germ class product occur, mainly include with Lower two major classes, first is that using defatted wheat germ as the defatted wheat germ piece of major ingredient, defatted wheat germ flavouring etc., second is that using defatted wheat germ as The defatted wheat germ bread of food additives, cake etc., but the single characteristic of product form is not distinct does not form market scale.

The study found that the protein in wheat embryo can be decomposed into small peptide, the more conducively suction of human body after microbial fermentation It receives.Wheat embryo can also improve after everfermentation its not storage tolerance the problem of.Jiayuan Zhang et al. also found through plant cream Wheat germ water extract after bacillus fermentation contains certain anticancer component, and Ai Weimai company, the U.S. is ground using the extract of fermentation wheat germ A kind of nutritional supplement for cancer patient is produced；Saccharomycetes to make fermentation defatted wheat wheat germ powder, discovery fermentation are selected through show Wheat malt germ extract afterwards can fight the transfer activity of various malignant tumours；Shi Yanzhong will remove the wheat of flour and broken wheat bran Plumule spray it is quick-fried after soak seasoned with orange peel fragrance juice, dry ferment ferments to obtain the wheat of protein (containing amino acid) >=1.0% Embryo acidified milk finished product；Wang Yufei etc. is fermented wheat embryo and sesame using lactobacillus bulgaricus and streptococcus thermophilus, Obtain the lactic fermentation vegetable protein beverage (protein >=0.8%) with sesame and the peculiar fragrance of wheat germ and flavour；Li Yongping Lactic acid bacteria and saccharomycetes to make fermentation are carried out using wheat embryo and breadcrumbs soak, obtains appearance clear, full aroma, wind The wheat germ bread beverage that taste is pure, mouthfeel is slightly sour, but its sugaring amount is still up to 10%.

Although document report has been developed some fermented products containing wheat embryo or its nutritional ingredient and has been provided The direction of wheat embryo product development.But these current products focus mostly in fermented beverage (in spite of referred to as wheat germ acidified milk , but as previously mentioned, actually be wheat germ soak), fermenting microbe is single, and protein content is very low or nutriture value of product It is worth indefinite.

Summary of the invention

To solve the above-mentioned problems, the purpose of the present invention is to provide a kind of high protein low energy degreasing ABLGG Yoghourts, should Yoghourt makes full use of the high and low sugared low fat low energy of defatted wheat germ good protein resource, exploitation nutritive value, additive-free, food With healthy liquid milk product convenient, that universality is wide, may be implemented to turn waste into wealth.

Another object of the present invention is to provide a kind of preparation methods of above-mentioned high protein low energy degreasing ABLGG Yoghourt.

To achieve the goals above, the present invention provides a kind of high protein low energy defatted wheat germ ABLGG Yoghourt, and feature exists In by following ingredient by quality very than forming: defatted wheat germ powder 10%, skimmed milk powder 5%, Compound bacterium 0.1%, acacia bee Honey 6%, steviol glycoside 0.006%, surplus is drinking water.

Wherein, the Compound bacterium is by lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus rhamnosus, lactobacillus acidophilus, dry Lactobacillus paracasei, lactobacillus paracasei, lactobacillus plantarum, B. animais, long Bifidobacterium Bifidum, short Bifidobacterium Bifidum (B.breve), format cream bar Bacterium, lactobacillus fermenti, Lactococcus lactis subsp. lactis, lactococcus lactis subsp, leuconostoc mesenteroides subsp mesenteroides, lactic acid The mass parts such as galactococcus biacetyl subspecies mixing, wherein the maltodextrin also containing gross mass 5%.

Wherein AB indicates AB probiotics to the so-called ABLGG of the present invention, respectively refers to lactobacillus acidophilus and bifidobacterium longum；LGG Also it is probiotics, refers to Lactobacillus rhamnosus, active strong, resident time length in stomach juice-resistant, enteron aisle the feature.

The present invention also provides a kind of such as above-mentioned high protein low energy defatted wheat germ ABLGG Yoghourts, include the following steps:

1) charging mixes: it is proportionally added into defatted wheat germ powder, skimmed milk powder and drinking water in the straight mouth triangular flask of 500ml, It stirs evenly；Poplar Chinese scholartree honey, steviol glycoside are accurately added again, is again stirring for uniformly, and 40-42 DEG C of 1-3 points of heating water bath dissolution Clock obtains mixture；

2) pasteurization: by mixture heating water bath to 85 DEG C of -90 DEG C of sterilizing 15-18min；

3) rapid cooling inoculation Compound bacterium: the mixture flowing water after pasteurization is rapidly cooled to room temperature, is accurately weighed Compound bacteria is inoculated into mixture after cooling；

4) ferment: in far infrared fast constant temperature drying box, during which 42-44 DEG C of fermentation 6-7h takes out to jiggle and mix again It is even primary；

5) after-ripening: fridge freshness retaining layer after-ripening 12-16h.

The protein content of high protein low energy degreasing ABLGG Yoghourt provided by the invention, optimal case reaches 5.3g/ 100ml is approximately 1.5 times of other Yoghourts or so, and essential amino acids content and ratio meet human body requirements；Energy is 180,000 Coke/100ml, carbohydrate 4.4g/100ml, fat 0.4g/100ml, well below other Yoghourts；Dietary fiber It is close with pakchoi for 0.632g/100ml.In mouthfeel it is sour-sweet it is moderate, embryo is aromatic strongly fragrant, electronic nose measure scent molecule by by force to Weak is short-chain hydrocarbons, organic sulfur class and the alcohol ether aldoketones such as inorganic sulfur class, small molecule nitrogen oxidation species, methane respectively, with other Yoghourt scent molecule is strong and weak different.Therefore, the wheat germ Yoghourt be belong to acid feel well palatable, high protein, ultra-low calorie, ultralow sugar, The healthy liquid milk product of extra low fat.

The beneficial effects of the present invention are:

The present invention provides a kind of high protein low energy degreasing ABLGG Yoghourt, and the Yoghourt is in line with " subtracting sugar " and " zero addition " Principle, selected high-quality sweetener, strain combination, solid content and ratio reduce the additive amount of sugar, have not added that he is any to add Add agent；The advantage of this process is that it is simple, simplified, easily-controllable, easy to operate, it is not required to instrument and equipment costly.Glue is not had to as mixed Body mill and homogenizer, because the raw material that we select are sufficiently fine.The Yoghourt is suitble to pay attention to all groups of nutrient balance, The characteristics of its high protein, ultra-low calorie, ultralow sugar, extra low fat, makes it to Overweight-obesity crowd and diabetes, hypertension, height Blood lipid crowd is advantageously.

Detailed description of the invention

Fig. 1 is the electronic nose PCA principal component analysis result of high protein low energy degreasing ABLGG Yoghourt provided by the present invention； A: the product of the present invention before fermentation；B: product of the present invention.

Fig. 2 is that the electronic nose of high protein low energy degreasing ABLGG Yoghourt provided by the present invention tests sensor response map； Wherein the curve of (a) indicates the response curve of sensor in entire test process；(b) response of sensor when 90s is indicated； (c) radar map of sensor response when 90s is indicated.

Fig. 3 is the electronic tongues measurement result of high protein low energy degreasing ABLGG Yoghourt provided by the present invention；A: before fermentation Product of the present invention；B: product of the present invention.

Specific embodiment

Materials and methods:

1. defatted wheat germ powder (100 mesh pulvis) is bought from Jinan You Kang Biotechnology Co., Ltd.

2. skimmed milk powder purchase steps high dairy industry (Qingdao) Co., Ltd certainly.

3. acacia honey is bought from Guilin Zhou Shi remy hair Food Co., Ltd.

4. steviol glycoside is bought from Shandong Sheng Xiangyuan Biotechnology Co., Ltd.

5. Compound bacterium buy from Beijing Chuan Xiu International Trading Company Ltd, wherein containing maltodextrin, lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, lactobacillus acidophilus, Lactobacillus casei, lactobacillus paracasei, lactobacillus plantarum, animal are double Qi bacillus, long Bifidobacterium Bifidum, short Bifidobacterium Bifidum (B.breve), format lactobacillus, lactobacillus fermenti, Lactococcus lactis subsp. lactis, lactic acid cream Coccus subsp. cremoris, leuconostoc mesenteroides subsp mesenteroides, Lactococcus lactis biacetyl subspecies are 16 bacterium compound preparations (Yoghourt hair Ferment powder).

Lactobacillus acidophilus and bifidobacterium longum are known as AB probiotics in the Compound bacterium that the present invention selects, both probiotics tool There is certain acid-fast ability, gastric juice strong acid can be resisted, enteron aisle may be reached and played a role in terms of maintaining intestinal flora balance. LGG is also probiotics, refers to Lactobacillus rhamnosus, active strong, resident time length in stomach juice-resistant, enteron aisle the feature. Selection Compound bacterium is since the species of fermentation directly affect yoghurt-flavoured and flavor, and Yoghourt on the market marks at present It is mostly the lactobacillus bulgaricus (one kind of lactic acid bacteria) and streptococcus thermophilus on basis.It is considerable amount of due to having in fermentation raw material Wheat embryo, taste and flavor has " rancid " sense and does not like to feel after simple bacterial strain compounding fermentation, and selects answering in the present invention (here in addition to lactobacillus acidophilus, bifidobacterium longum and Lactobacillus rhamnosus, other 13 kinds also belong to probiotics) is combined with bacterium, wind Taste and mouthfeel are more mellow more rich, other tastes for making us not liking are reduced, in addition to unlike market Yoghourt at least in sensory evaluation So other than sweet tea, other indexs are not less than existing product, and especially wheat fragrance is very gratifying, this is lacked in other existing products Characteristic.It selects AB probiotics that can effectively remove " rancid " mouthfeel in the present invention, cooperates other probiotics, mouthfeel and sense of taste effect It answers richer, is very suitable to thin product, adaptive surface is wider.