阅读说明：本技术 一种运动型发酵乳及其制备方法 (Sports fermented milk and preparation method thereof ) 是由 庞飞 索超 薛建岗 尹小静 张海斌 于 2020-05-13 设计创作，主要内容包括：本发明提供了一种运动型发酵乳及其制备方法。所述发酵乳包括1-10wt％的葡萄糖晶球和90-99wt％的发酵乳半成品,并且所述运动型发酵乳中酪蛋白：乳清蛋白：大豆分离蛋白：葡萄糖晶球的质量比为(1-4):(0.5-2):(0.5-2):(1-8)；其中所述葡萄糖晶球具有核壳结构,所述核壳结构包括由奶粉包埋葡萄糖形成的核芯和由食用胶形成的壳层。本发明运动型发酵乳的制备方法包括：分别制备葡萄糖晶球和发酵乳半成品,将葡萄糖晶球和发酵乳半成品混合制得所述运动型发酵乳。本发明的发酵乳具有营养丰富、风味良好、口感细腻饱满的优点,并且具有恢复肌肉疲劳的功效以及独特的乐趣体验。(The invention provides sports fermented milk and a preparation method thereof. The fermented milk comprises 1-10 wt% of glucose crystal balls and 90-99 wt% of fermented milk semi-finished products, and the ratio of casein in the sports fermented milk: whey protein: isolated soy protein: the mass ratio of the glucose crystal balls is (1-4): (0.5-2): 1-8; the glucose crystal ball has a core-shell structure, and the core-shell structure comprises a core formed by embedding glucose in milk powder and a shell formed by edible gum. The preparation method of the sports fermented milk comprises the following steps: respectively preparing a glucose crystal ball and a fermented milk semi-finished product, and mixing the glucose crystal ball and the fermented milk semi-finished product to obtain the sports fermented milk. The fermented milk disclosed by the invention has the advantages of rich nutrition, good flavor and fine and full taste, and has the effect of recovering muscle fatigue and unique fun experience.)

1. A sports fermented milk comprising 1-10 wt% of glucose crystal balls and 90-99 wt% of fermented milk semi-finished products, and casein: whey protein: isolated soy protein: the mass ratio of the glucose crystal balls is (1-4): (0.5-2): 1-8;

the glucose crystal ball is of a core-shell structure, and the core-shell structure comprises a core formed by embedding glucose in milk powder and a shell formed by edible gum.

2. The sports fermented milk according to claim 1, further comprising a sweetener, a stabilizer, condensed milk, vegetable oil or any combination thereof.

3. The fermented milk according to claim 1, wherein the isolated soy protein is soy protein having a content of 90% or more.

4. The sports fermented milk according to claim 1, wherein the edible gum comprises carrageenan, locust bean gum and guar gum in a mass ratio of (5-32): (7-38): (1-17).

5. The sports fermented milk according to claim 1, wherein the milk powder is skim milk powder or whole milk powder.

6. The sports fermented milk according to claim 1, wherein the ratio of casein: whey protein: isolated soy protein: the mass ratio of the glucose crystal spheres is 2:1:1: 5.

7. The sports fermented milk according to claim 1, wherein the mass ratio of glucose and milk powder forming the core is (5-15): 1.

8. A method of preparing a sports fermented milk, the method comprising the steps of: respectively preparing a glucose crystal ball and a semi-finished product of fermented milk, and then mixing the glucose crystal ball and the semi-finished product of fermented milk to prepare the sports fermented milk;

wherein the preparation process of the glucose crystal ball comprises the following steps:

1) carrying out first embedding on a first mixed solution containing glucose and milk powder in an organic acid aqueous solution to form core particles;

2) adding the core particles into an edible gum solution for second embedding to form a second mixed solution;

3) adding the second mixed solution into cold water with the temperature of 10-15 ℃ to form a glucose crystal ball with an edible gelatin shell layer on the surface of the core particle; and

wherein the fermented milk semi-finished product comprises casein with the mass ratio of (1-4): (0.5-2): (0.5-2): whey protein: the soybean protein isolate component is prepared from raw materials.

9. The method of claim 8, wherein,

the first mixed solution is obtained by mixing a glucose aqueous solution and a 20-35 wt% milk powder aqueous solution according to the mass ratio of (3-8) to (1-2), wherein the glucose aqueous solution is obtained by mixing glucose and 1.5-3 times of water by weight;

the edible gum solution is prepared by mixing 0.2-0.5 wt% of carrageenan aqueous solution, 0.3-0.6 wt% of locust bean gum aqueous solution and 0.2-0.5 wt% of guar gum aqueous solution according to the mass ratio of (3-7) to (1-3) at 55-58 ℃; and

the organic acid aqueous solution is one or more of acetic acid aqueous solution, citric acid aqueous solution, malic acid aqueous solution, tartaric acid solution and oxalic acid solution, and has pH of 3-5.

10. The method of claim 8, further comprising 4) a cleaning step: washing the glucose crystal balls obtained in the step 3) by using water at the temperature of 5-8 ℃, filtering to be dry, and storing at the temperature of-18-20 ℃ for later use.

11. The method according to claim 8, wherein the preparation of the fermented milk semi-finished product comprises the following steps:

5) material melting: taking 900 portions of milk by weight, sequentially adding 1-15 portions of whey protein, 2.5-20 portions of soybean protein isolate, 30-60 portions of optional sweetener, 2-8 portions of stabilizer, 1-5 portions of vegetable oil, 1-5 portions of condensed milk and 40-200 portions of water, mixing, hydrating for 25-40min at the temperature of 45-55 ℃, standing for 10-15min, and then stirring for 5-10min to obtain feed liquid;

6) homogenizing: homogenizing the feed liquid obtained in the step 5) under pressurization;

7) pasteurization: pasteurizing the homogenized feed liquid in the step 6) at 92-98 ℃ for 240-360 s, and then cooling to 40-45 ℃;

8) inoculation: inoculating strains into the feed liquid subjected to the pasteurization in the step 7), wherein the adding amount of the strains is 0.1-0.5 percent of the weight of the final fermented milk, and fermenting for 4-7 hours at the temperature of 40-45 ℃; and

9) demulsifying: and cooling the fermented feed liquid to 10-15 ℃, and performing demulsification for 15-20min under the conditions of 400-500r/min to obtain the semi-finished product of the fermented milk.

12. The method according to claim 11, wherein the sports fermented milk is prepared by mixing the glucose crystal globules with the fermented milk half-product in an amount of 1-10% by weight of the final fermented milk.

Technical Field

The invention belongs to the technical field of fermented milk products, and particularly relates to sports fermented milk and a preparation method thereof.

Background

In recent years, with the continuous improvement of living standard of people, the concepts of happy sports and healthy life are increasingly accepted and accepted by people, and more people participate in the activities of sports and fitness. During the exercise of people, certain muscle fatigue is inevitably caused, so that certain nutritional food needs to be provided to provide energy for the body, supplement nutrition and relieve the exercise fatigue.

At present, functional beverages are receiving constant attention from sports enthusiasts. However, in the sports consumption scene, the functional beverage is mainly energy type beverage, the product is single, and the energy type beverage has timeliness in the aspects of recovering sports and improving boosting energy, so that the cost performance is not high.

Fermented milk products enter the public life in recent years due to the delicious nutrition, but the homogenization of the products in the market is serious, the individual requirements of different consumers cannot be met, and the fermented milk products gradually fall into the competition situation of the red sea. Although components having exercise recovery functions such as whey protein and casein powder have been reported in many documents, for various reasons, research on the application of fermented milk products to sports or energy improvement has been rarely reported.

Therefore, there is an urgent need to develop a healthy fermented milk product that is targeted to the sport group and is capable of rapidly relieving sports fatigue, recovering muscle function and restoring energy.

Disclosure of Invention

The invention aims to provide sports fermented milk, which aims to meet the requirements of sports fitness groups and busy office workers on sports protein and energy and widen the product consumption scene field of the fermented milk by optimizing the content proportion among casein, whey protein, soy protein isolate and glucose crystal spheres in the sports fermented milk.

Another object of the present invention is to provide a sports fermented milk, which is not utilized by the strains in the fermented milk by adding glucose in the form of glucose crystal balls, and can provide a certain fun when the glucose crystal balls with Q bullets are chewed, so as to realize the triple functions of the fermented milk in providing nutrition, enjoying experience and restoring energy.

The invention also aims to provide a method for producing the sports fermented milk, so as to produce the fermented milk with rich nutrition, good flavor and fine and plump mouthfeel, and the produced fermented milk has longer shelf life and good stability through reasonable component proportion and proper preparation process.

To achieve the above object, according to one aspect of the present invention, there is provided sports fermented milk comprising 1 to 10 wt% of glucose crystal globules and 90 to 99 wt% of a fermented milk semi-finished product, and the mass ratio of casein to whey protein to soy protein isolate to glucose crystal globules in the sports fermented milk is (1-4): (0.5-2): (1-8).

Preferably, the mass ratio of casein to whey protein to soy protein isolate to glucose crystal balls in the sports fermented milk is (1.9-2.1): 0.85-1.15):1 (1-5), and more preferably 2:1:1: 5.

The combination of casein, whey protein, soy protein isolate and glucose spheres in the above mass ratio ranges ensures a sufficiently high protein supply and the combination of the ingredients has a significant effect on muscle recovery after exercise.

The glucose crystal ball is of a core-shell structure, and the core-shell structure comprises a core formed by embedding glucose in milk powder and a shell formed by edible gum. Preferably, the milk powder completely embeds the glucose forming the core.

Preferably, in the sports fermented milk, the mass percentage of the glucose crystal balls can be 2-9 wt%, preferably 2-7 wt%, more preferably 3-5 wt%; the content of the fermented milk semi-finished product may be 91-98 wt%, preferably 93-98 wt%, more preferably 95-97 wt%.

According to an embodiment of the present invention, the soy protein isolate is a soy protein having a content of 90% or more.

The edible gum can comprise carrageenan, locust bean gum and guar gum in a mass ratio of (5-32) to (7-38) to (1-17). The combination of carrageenan, locust bean gum and guar gum in this ratio range provides good Q-elasticity mouthfeel and effectively coats the core particles.

The milk powder can be skimmed milk powder or whole milk powder. The milk powder is uniformly mixed with the glucose aqueous solution in the form of aqueous solution, and uniform and sufficient first embedding of glucose is realized when mixed crystals are precipitated, so that the decomposition and utilization of glucose by zymophyte can be prevented.

According to a specific embodiment of the present invention, the sports fermented milk further comprises a sweetener, a stabilizer, condensed milk, vegetable oil, or any combination thereof.

According to another aspect of the present invention, there is provided a method for preparing sports fermented milk, comprising the steps of: respectively preparing a glucose crystal ball and a semi-finished product of fermented milk, and then mixing the glucose crystal ball and the semi-finished product of fermented milk to obtain the sports fermented milk.

Wherein the preparation process of the glucose crystal ball comprises the following steps:

1) carrying out first embedding on a first mixed solution containing glucose and milk powder in an organic acid aqueous solution to form core particles;

2) adding the core particles into an edible gum solution for second embedding to form a second mixed solution;

3) adding the second mixed solution into cold water with the temperature of 10-15 ℃ to form the glucose crystal ball with the edible gelatin shell layer on the surface of the core particle.

Wherein the fermented milk semi-finished product comprises casein with the mass ratio of (1-4): (0.5-2): (0.5-2): whey protein: the soybean protein isolate component is prepared from raw materials.

According to an embodiment of the present invention, the first mixed solution is obtained by mixing an aqueous glucose solution and a 20-35 wt% aqueous milk powder solution in a mass ratio of (3-8) to (1-2), preferably in a mass ratio of 4: 1.

The aqueous glucose solution is obtained by mixing glucose with 1.5 to 3 times the weight of water.

The organic acid aqueous solution is one or more of acetic acid aqueous solution, citric acid aqueous solution, malic acid aqueous solution, tartaric acid solution and oxalic acid solution, and has pH of 3-5. The aqueous organic acid solution is preferably an acetic acid solution having a pH of 3.5 to 3.7.

The edible gum solution comprises 0.2-0.5 wt% of carrageenan aqueous solution, 0.3-0.6 wt% of locust bean gum aqueous solution and 0.2-0.5 wt% of guar gum aqueous solution according to the weight ratio of (3-7): (3-7): the mass ratio of (1-3) is obtained by mixing at 55-58 ℃. The thickness of the shell layer of the glucose crystal ball can be adjusted by adjusting the concentration of the edible gelatin solution. Preferably, the edible gum solution is prepared by mixing 0.25 wt% of carrageenan aqueous solution, 0.5 wt% of locust bean gum aqueous solution and 0.3 wt% of guar gum aqueous solution according to the mass ratio of 5:5: 1.

According to a particular embodiment of the invention, the method further comprises 4) a washing step: washing the glucose crystal balls obtained in the step 3) by using water at the temperature of 5-8 ℃, filtering to be dry, and storing at the temperature of-18-20 ℃ for later use.

According to an embodiment of the present invention, the process for preparing the glucose crystal ball comprises the following steps:

1) preparing a solution: respectively preparing a glucose aqueous solution, a 0.2-0.5 wt% carrageenan aqueous solution, a 0.3-0.6 wt% locust bean gum aqueous solution, a 0.2-0.5 wt% guar gum aqueous solution and a 20-35 wt% skim milk powder solution, wherein the glucose aqueous solution is obtained by mixing glucose with 1.5-3 times of water by weight;

2) first embedding: adding the glucose aqueous solution into the skimmed milk powder solution, mixing and uniformly stirring according to the mass ratio of (3-8) to (1-2) to obtain a first mixed solution, adding the first mixed solution into a pH3-5 acetic acid solution, collecting small particles with the particle size of 2-3mm, and washing the small particles with water for several times;

3) second embedding: mixing the prepared carrageenan aqueous solution, locust bean gum aqueous solution and guar gum aqueous solution at the mass ratio of (3-7) to (1-3) at 55-58 ℃ to obtain edible gum mixed solution, adding the small particles obtained in the step 2) into the edible gum mixed solution, and uniformly mixing to obtain second mixed solution; and

4) cleaning: adding the second mixed solution obtained in the step 3) into cold water at 10-15 ℃, collecting milky small particles with the particle size of 2-3mm, washing the milky small particles with clear water at 5-8 ℃ for a plurality of times, filtering the milky small particles to dry, and storing the milky small particles at-18 ℃ to-20 ℃ for later use.

According to an embodiment of the present invention, in the first burying step, the glucose content in the first mixed solution is 25-75% and the skim milk powder content is 3-15%, wherein the first mixed solution is injected into the pH3-5 acetic acid solution by a dropper or a syringe, preferably a syringe with a bore diameter of 3 mm.

According to a specific embodiment of the present invention, in the second embedding step, the concentration of carrageenan in the edible gum solution is 0.05 to 0.32 wt%, the concentration of locust bean gum is 0.07 to 0.38 wt%, and the concentration of guar gum is 0.01 to 0.17 wt%.

According to one embodiment of the invention, the preparation of the fermented milk semi-finished product comprises the following steps:

5) material melting: taking 900 portions of milk by weight, sequentially adding 1 to 15 portions of whey protein, 2.5 to 20 portions of soybean protein isolate, 30 to 60 portions of optional sweetener, 2 to 8 portions of stabilizer, 1 to 5 portions of vegetable oil, 1 to 5 portions of condensed milk and 40 to 200 portions of water, mixing, standing for about 10 to 15min at the temperature of 45 to 55 ℃ for about 25 to 40min, and then stirring for about 5 to 10min to obtain feed liquid;

6) homogenizing: homogenizing the feed liquid obtained in the step 5) under pressurization;

7) pasteurization: pasteurizing the homogenized feed liquid in the step 6) at 92-98 ℃ for 240-360 s, and then cooling to 40-45 ℃;

8) inoculation: inoculating strains into the feed liquid subjected to the pasteurization in the step 7), wherein the adding amount of the strains is 0.1-0.5 percent of the weight of the final fermented milk, and fermenting for about 4-7 hours at the temperature of 40-45 ℃; and

9) demulsifying: and cooling the fermented feed liquid to 10-15 ℃, and demulsifying for about 15-20min under the conditions of 400-500r/min to obtain a semi-finished product of the fermented milk.

Finally, adding glucose crystal balls accounting for 1-10% of the weight of the final fermented milk into the semi-finished product of the fermented milk obtained by demulsification, and mixing to obtain the sports fermented milk.

According to a specific embodiment of the invention, the milk is raw milk or reconstituted milk, and the protein index is 2.9-3.5g/100 g. Specifically, the raw or reconstituted milk may have a protein index of 2.9g/100g, 3.0g/100g, 3.1g/100g, 3.2g/100g, 3.3g/100g, 3.4g/100g, or 3.5g/100g, or any range therebetween.

According to a specific embodiment of the present invention, in step 5), 800, 820, 840, 860, 880 or 900 parts by weight of cow's milk or any range therebetween may be taken. Wherein about 1.75-2.5 parts casein and about 0.25-1 part whey protein per 100 parts milk. Preferably, about 1.8 to 2.3 parts casein per 100 parts milk; more preferably, the casein is present in an amount of about 2.0 to about 2.2 parts per 100 parts milk. Preferably, the milk contains about 0.4-0.9 parts whey protein per 100 parts milk; more preferably, the whey protein is present in an amount of about 0.5 to about 0.8 parts per 100 parts milk.

According to an embodiment of the present invention, in step 5), 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 parts by weight or any range therebetween of whey protein may be taken.

According to an embodiment of the present invention, in the step 5), 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts by weight or any range therebetween of the isolated soy protein may be taken.

According to a particular embodiment of the invention, the bacterial species is selected from one or more of Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (streptococcus thermophilus), Lactobacillus plantarum (Lactobacillus plantarum), Bifidobacterium (Bifidobacterium bifidum) or Lactobacillus casei (Lactobacillus casei).

According to a particular embodiment of the invention, the bacterial species is a combination of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum. Preferably, the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum are added to the fermented milk in a mass ratio of (1-5): (50-90): (1-5). Preferably, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus plantarum are added to the fermented milk in a mass ratio of 3:70: 3.

According to a particular embodiment of the invention, the stabilizer is selected from one or more of hydroxypropyl distarch phosphate, pectin, agar, diacetyl tartaric acid esters of monoglycerides and diacetyl tartaric acid esters of diglycerides.

According to one embodiment of the present invention, in step 5), 2 to 8 parts, preferably 3 to 5 parts, more preferably 4 parts, by weight of the stabilizer may be added.

According to a particular embodiment of the invention, the stabilizer is a combination of hydroxypropyl distarch phosphate, pectin, agar, and diacetyl tartaric acid esters of monoglycerides or diacetyl tartaric acid esters of diglycerides. Preferably, hydroxypropyl distarch phosphate, pectin, agar, and diacetyl tartaric acid ester of monoglycerides or diacetyl tartaric acid ester of diglycerides are added to the fermented milk in a mass ratio of (5-10): (2-10): (1-5).

According to a particular embodiment of the invention, the sweetener is selected from one or more of white granulated sugar, sucrose, maltose, xylitol and acesulfame potassium. Preferably, the sweetener is white granulated sugar.

According to a particular embodiment of the invention, the vegetable oil is selected from one or more of soybean oil, corn oil, sunflower oil, rapeseed oil, linseed oil and peanut oil. Preferably, the vegetable oil is soybean oil.

According to one embodiment of the invention, in the homogenization step, a secondary pressure is used, wherein the primary pressure is 140-160bar and the secondary pressure is 20-50 bar.

Compared with the fermented milk in the prior art, the sports fermented milk provided by the invention achieves the following technical effects: (1) the glucose is provided in the form of glucose crystal balls, so that the glucose component is prevented from being decomposed and utilized by the strains in the fermented milk; 2) while the yogurt ratio is ensured, a certain amount of glucose crystal balls with Q balls during chewing are added, so that a certain interesting experience is provided; (3) eliminating muscle fatigue and increasing muscle recovery capacity through synergistic effects among casein, whey protein, soy protein isolate and glucose spheres; and (4) the functional dairy product has good flavor, fine and full taste, good stability and long shelf life, and meets the requirements of various people, particularly sports fitness groups on sports protein and energy.

Drawings

Figure 1 shows the effect of fermented milk products of the invention and comparative products on mouse muscle protein content.

Detailed Description

Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.

The expression "about" in the present invention means that the specified value and a reasonable extension within a range of ± 5% of the value are still included in the claimed range of the present invention. If the figure 5% is used, all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, both ends are included.

Examples

The experimental methods and apparatuses used in the following examples are conventional methods and apparatuses unless otherwise specified.

Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.

Example 1

Preparing glucose crystal balls:

(1) preparing a solution: mixing about 120g of glucose with about 1.5 times the amount of water to obtain a glucose solution; respectively preparing 0.25 wt% of carrageenan aqueous solution, 0.5 wt% of locust bean gum aqueous solution, 0.3 wt% of guar gum aqueous solution and 25 wt% of skimmed milk powder solution;

(2) first embedding: adding a glucose solution into a skimmed milk powder solution according to the mass ratio of 4:1, uniformly stirring to obtain a first mixed solution, wherein the glucose content is about 32% and the skimmed milk powder content is about 5%, injecting the first mixed solution into a pH 3.5 acetic acid solution by using an injector with the caliber of 3mm, collecting small particles (the particle size is 2-3mm), and then washing with clear water for several times;

(3) second embedding: fully mixing the carrageenan aqueous solution, the locust bean gum aqueous solution and the guar gum aqueous solution obtained in the step (1) at the temperature of about 55 ℃ according to the mass ratio of 5:5:1 to obtain an edible gum mixed solution, wherein in the edible gum mixed solution, the carrageenan concentration is 0.11 wt%, the locust bean gum concentration is 0.23 wt% and the guar gum concentration is 0.03 wt%, putting the particles collected in the step (2) into the edible gum mixed solution, and uniformly stirring to obtain a second mixed solution;

(4) cleaning: and (3) injecting the second mixed solution obtained in the step (3) into cold water at about 10 ℃ by using a syringe with the caliber of 5mm, collecting small particles, washing the small particles for a plurality of times by using clear water at about 6 ℃, draining, and freezing in a freezer at about-18 ℃ for later use.

(II) preparation of fermented milk:

(5) material melting: taking 800 parts by weight of raw milk with a protein index of 3.0g/100g, wherein the raw milk contains 16 parts of casein and 6 parts of whey protein, sequentially adding 2 parts of whey protein powder, 8 parts of soybean protein powder with a content of 90%, 60 parts of white granulated sugar, 5 parts of stabilizer (wherein the mass ratio of hydroxypropyl distarch phosphate, pectin, agar and diacetyl tartaric acid monoglyceride is 10:5:5:1), 3 parts of soybean oil, 4 parts of condensed milk and 118 parts of water, mixing, and keeping the mixture at the temperature of 45 ℃ for about 10min and stirring for about 10 min;

(6) homogenizing: homogenizing the feed liquid obtained in the step (5), wherein the first-stage pressure of the homogenization is 140bar, and the second-stage pressure is 20 bar;

(7) pasteurization: pasteurizing the feed liquid obtained in the step (6) at about 95 ℃ for 300s, and cooling to about 45 ℃ after pasteurization;

(8) inoculation: inoculating the feed liquid obtained in the step (7), wherein the addition amount of strains is 0.1 wt% (based on the weight of the final fermented milk), the mass ratio of the strains, namely the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum is 5:90:1, the fermentation temperature is about 45 ℃, and the time is about 5 hours;

(9) demulsifying: after the fermentation is finished, quickly cooling to about 10 ℃, and demulsifying for about 20min under the condition of 500r/min to obtain a fermented milk semi-finished product; then, 40 parts by weight (an amount of 3.8% by weight based on the total weight of the final fermented milk) of glucose crystal balls were added to obtain the final fermented milk.

Example 2

Preparing glucose crystal balls: the preparation process is the same as that of the glucose crystal ball in example 1.

(II) preparation of fermented milk:

(5) material melting: taking 800 parts of raw milk with a protein index of 3.0g/100g by weight, wherein the raw milk contains 16 parts of casein and 6 parts of whey protein, sequentially adding 2 parts of whey protein powder, 11 parts of soybean protein powder with a content of 90%, 55 parts of white granulated sugar, 3 parts of stabilizer (wherein the mass ratio of hydroxypropyl distarch phosphate, pectin, agar and diacetyl tartaric acid diglyceride is 10:5:5:2), 2 parts of soybean oil, 3 parts of condensed milk and 124 parts of water, mixing, and keeping the mixture at the temperature of 45 ℃ for about 30min, then standing for about 10min, and stirring for about 10 min;

(6) homogenizing: and (4) homogenizing the feed liquid obtained in the step (5), wherein the first-stage pressure of the homogenization is 140bar, and the second-stage pressure is 20 bar.

(7) Pasteurization: pasteurizing the feed liquid obtained in the step (6) at about 95 ℃ for 300s, and cooling to about 45 ℃ after pasteurization;

(8) inoculation: inoculating the feed liquid obtained in the step (7), wherein the addition amount of strains is 0.2 wt% (based on the weight of the final fermented milk), the mass ratio of the strains, namely the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum is 5:90:2, the fermentation temperature is about 45 ℃, and the fermentation time is about 5 hours;

(9) demulsifying: after the fermentation is finished, quickly cooling to about 10 ℃, and demulsifying for about 20min under the condition of 500r/min to obtain a fermented milk semi-finished product; then, 25 parts by weight (an amount of 2.4 wt% based on the total weight of the final fermented milk) of glucose crystal balls was added to obtain the final fermented milk.

Example 3

Preparing glucose crystal balls: the preparation process is the same as that of the glucose crystal ball in example 1.

(II) preparation of fermented milk:

(5) material melting: 850 parts of raw milk with the protein index of 3.0g/100g by weight is taken, wherein the raw milk contains 17 parts of casein and 6.4 parts of whey protein, 2.5 parts of whey protein powder, 9 parts of soybean protein powder with the content of 90%, 55 parts of white granulated sugar, 3 parts of stabilizer (wherein the mass ratio of hydroxypropyl distarch phosphate, pectin, agar and diacetyl tartaric acid monoglyceride is 5:5:5:4), 2 parts of soybean oil, 3 parts of condensed milk and 75.5 parts of water are added and mixed, the mixture is mixed with water for about 40min, the temperature is about 55 ℃, then the mixture is kept stand for about 10min and is stirred for about 8 min;

(6) homogenizing: and (4) homogenizing the feed liquid obtained in the step (5), wherein the first-stage pressure of the homogenization is 150bar, and the second-stage pressure is 30 bar.

(7) Pasteurization: pasteurizing the feed liquid obtained in the step (6) at about 98 ℃, wherein the time is 240s, and after pasteurization is finished, the temperature is reduced to about 43 ℃;

(8) inoculation: inoculating the feed liquid obtained in the step (7), wherein the addition amount of strains is 0.3 wt% (based on the weight of the final fermented milk), the mass ratio of the strains, namely the lactobacillus bulgaricus, the streptococcus thermophilus and the lactobacillus plantarum is 5:90:2, the fermentation temperature is about 43 ℃, and the fermentation time is about 4.5 hours;

(9) demulsifying: after fermentation, quickly cooling to about 15 ℃, and demulsifying for about 15min under the condition of 400r/min to obtain a fermented milk semi-finished product; then, 70 parts by weight (an amount of 6.5 wt% based on the total weight of the final fermented milk) of glucose crystal balls was added to obtain the final fermented milk.

Comparative example 1

The comparative example is the same as example 1 except that the soybean protein powder was not increased and 10 parts of whey protein powder was added.

Comparative example 2

This comparative example is similar to example 1 except that equal amounts of glucose powder were added in step (9) without adding glucose spheres.

And (3) comparing performance parameters:

for the fermented milk products of examples 1 to 3 and comparative examples 1 to 2 described above, measurement of muscle protein synthesis was performed with mice as model animals, respectively, and the taste of different fermented milk products was measured. The study was as follows:

testing of mouse muscle protein Synthesis

The mouse muscle protein assay was performed as follows: healthy male KM mice weighing approximately between 20-30g at 5 weeks of age were selected and randomly divided into 5 groups of 6 mice tested per group, wherein groups 1, 2, 3, 4 and 5 correspond to the fermented milk products of examples 1-3 and comparative examples 1-2, respectively. The method comprises the following steps of firstly placing mice on rolling wheels, jogging for 15min at a certain rotating speed, stopping movement, then feeding 5 products with the same amount respectively, randomly selecting 3 mice in each group after 1h, and measuring the muscle protein content of the mice by using a BCA method, wherein the result is represented by the average value of three measurements. As shown in fig. 1, mice after drinking the sports fermented milk products of examples 1-3 of the present invention showed significantly higher muscle protein content compared to mice drinking the fermented milk products of comparative examples 1-2, indicating that the fermented milk products containing glucose crystal balls of the present invention have good ability to alleviate muscle fatigue and higher muscle recovery after exercise. In addition, the experimental results also show that, compared with the comparative examples, casein in the fermented milk of the present invention: whey protein: isolated soy protein: glucose beads also exhibit significant synergistic efficacy, particularly when the components casein: whey protein: isolated soy protein: when the mass ratio of the glucose crystal balls is (1-4): (0.5-2): (0.5-2): 1-8), the fermented milk shows excellent exercise muscle recovery effect.

Taste testing

The fermented milks of examples 1 to 3 and comparative examples 1 to 2 were prepared and then stored at 4 ℃ to 6 ℃ for 7 days under refrigeration, followed by taste test.

20 professionals were organized to score the fermented milks of examples 1-3 and comparative examples 1-2 on a blind scale, with each dimension being 20 points full, with higher scores indicating better mouthfeel. The specific items and scores of the mouthfeel test are shown in table 1:

table 1 taste test detailed rating table

The results are shown in table 2 below:

table 2 comparison of taste test results for various fermented milk products

Product numbering	Yogurt flavor	Texture of dairy products	Sweet and sour ratio	Total score
					Example 1	12	20	19	51
Example 2	11	20	18	49
					Example 3	13	20	19	52
Comparative example 1	13	20	18	51
					Comparative example 2	12	18	12	42

The taste test result shows that: the mouthfeel of the fermented milk products of examples 1 to 3 of the present invention was overall superior to that of the fermented milk product of the comparative example. The sour-sweet ratio of the fermented milk of comparative example 2 is significantly lower than that of other products because the glucose powder replaces the glucose crystal ball of the invention, and after the glucose powder is added in the demulsification step, the glucose directly promotes the strain reaction to produce acid, so that bad taste is caused, and the quality of the product is further influenced. It is fully demonstrated that glucose in crystal ball form can not only be kept stable in the fermented milk environment with strains to ensure the yogurt ratio of the product, but also provide unique and interesting experience of Q elasticity which is completely different from that of the conventional dairy products, and more importantly, the ability of casein, whey protein, isolated soy protein and glucose crystal balls to synergistically enhance muscle recovery is realized.

The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.