阅读说明：本技术 一种发酵奶油及其制备方法 (Fermented cream and preparation method thereof ) 是由 付金海 于 2021-09-18 设计创作，主要内容包括：一种发酵奶油及其制备方法,该发酵奶油以植物油为乳化基础,添加奶粉、乳清粉、鸡蛋白粉、或大豆蛋白中的一种或多种,利用发酵菌种进行发酵而成。本发明选择以植物油为乳化基质,与传统的牛奶奶油进行酸化不同,植物油含有更均衡和营养的脂肪酸组成,且其胆固醇含量较低。本发明选择的复合植物油,还添加了藻油,进一步提高了营养价值；另外,本发明所选用的发酵菌种组合能够进行有效发酵,得到品质优良的发酵奶油。(A fermented cream is prepared by taking vegetable oil as an emulsification base, adding one or more of milk powder, whey powder, chicken protein powder or soybean protein, and fermenting by using a fermentation strain. The invention selects the vegetable oil as the emulsifying substrate, and is different from the traditional milk cream for acidification, the vegetable oil contains more balanced and nutritional fatty acid composition, and the cholesterol content is lower. The algae oil is added into the composite vegetable oil selected by the invention, so that the nutritive value is further improved; in addition, the selected fermentation strain combination can be effectively fermented to obtain the high-quality fermented cream.)

1. The fermented cream is characterized in that the fermented cream is prepared by taking vegetable oil as an emulsification base, adding one or more of milk powder, whey powder, chicken protein powder or soybean protein and fermenting by using a fermentation strain.

2. The fermented cream according to claim 1, wherein the vegetable oil comprises one or more of sunflower oil, rapeseed oil, peanut oil, corn oil, soybean oil, coconut oil, tea oil, cottonseed oil, rice bran oil, olive oil, linseed oil, grape seed oil, and the like in admixture.

3. The fermented cream according to claim 2, wherein the vegetable oil further comprises algal oil extracted from algae such as spirulina, chlorella, and haematococcus pluvialis.

4. The fermented cream according to claim 1, wherein the fermentation bacteria species include lactobacillus plantarum, bifidobacterium, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, lactococcus lactis subsp.

5. The fermented cream according to claim 4, wherein the combination of the fermentation bacteria is Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus lactis subsp. 1: 1: 1 (w/w); the lactobacillus plantarum can be selected from marine source cholesterol-lowering lactic acid bacteria, and the ratio of the lactobacillus plantarum to other lactobacillus plantarum can be set to be 1: 1: 2 (w/w); the marine source cholesterol-lowering lactobacillus specifically selects the strain with the preservation number of CGMCC No: 17720.

6. The method for producing a fermented cream according to claim 1, comprising the steps of:

(1) mixing vegetable oil, heating to 65-70 deg.C for completely melting, adding emulsifier, colloid, whole milk powder, whey powder, water, etc., stirring, mixing, heating to 70-75 deg.C for sterilizing, and stirring for 20-30 min; (2) then homogenizing under 10-20Mpa, and rapidly cooling to 25-30 deg.C; (3) slowly stirring while adding fermentation strain, keeping temperature stable at 25-30 deg.C, and fermenting for 16-20 hr; (4) cooling to 2-8 deg.C, and storing.

7. The method of producing a fermented cream according to claim 6, wherein the amount of the inoculated fermentative bacterial species in the step (3) is 1 to 5 wt%.

8. The fermented cream according to claim 1, wherein in the step (1), sodium caseinate, xanthan gum, carrageenan, hydroxypropyl methylcellulose, disodium hydrogen phosphate, sodium citrate, sodium stearoyl lactylate, monoglyceride and diglyceride fatty acid ester and the like are added to the mixed vegetable oil, and stirred and mixed uniformly to obtain an oil phase mixture; adding water, white sugar, whole milk powder, whey powder, glucose syrup, etc. into the oil phase mixture under stirring, and stirring and mixing; wherein, the weight portion is 10 to 20 portions of vegetable oil, 60 to 80 portions of water, 2 to 12 portions of white granulated sugar, 2 to 12 portions of whole milk powder, 5 to 15 portions of whey powder, 0 to 10 portions of glucose syrup, 0.1 to 1.5 portions of sodium caseinate, 0.01 to 0.1 portion of xanthan gum, 0.01 to 0.1 portion of carrageenan, 0.02 to 0.2 portion of hydroxypropyl methyl cellulose, 0.02 to 0.2 portion of disodium hydrogen phosphate, 0.02 to 0.2 portion of sodium citrate, 0.02 to 0.2 portion of sodium stearoyl lactate and 0.05 to 1.0 portion of mono-diglycerol fatty acid ester.

9. The fermented cream according to claim 1, wherein the vegetable oil is selected from the group consisting of olive oil: coconut oil: grape seed oil: the algae oil is 3: 2: 1: 0.5-1 (w/w).

10. The fermented cream according to claim 1, wherein the colloid in step (1) is selected from carrageenan, xanthan gum, guar gum, etc.; or selecting algal polysaccharide to replace the colloid.

Technical Field

The invention belongs to the technical field of food research and development, and particularly relates to fermented cream and a preparation method thereof.

Background

Cream on the market at present is prepared by mixing various raw materials according to a certain proportion, is rich but unbalanced in nutrition, is mainly sweet in taste, is sour cream, is mainly prepared by adding sour substances, and is not natural enough in taste. The fermented cream is prepared from cream as raw material by fermenting with lactobacillus and other flavor-producing bacteria, has stronger unique flavor than unfermented cream, and the butanedione produced by fermentation not only improves the flavor of cream, but also has antibacterial effect. Compared with common cream, the fermented cream can prolong the shelf life of the cream and obtain good mouthfeel and smearing performance. In addition, the fermented cream is rich in active lactobacillus and microbial fermentation metabolites, and is beneficial to body health.

At present, the development of fermented cream mainly adopts fermented cream, also called acid cream, and is a dairy product which is prepared by adding lactobacillus required by fermentation into natural cream as a raw material and processing the mixture. Meifang et al (patent application No. CN 103828929B) provided a kefir fermented cream and its preparation method, and explored a cream fermented by kefir strains, which comprises cream, white sugar and kefir strains as raw materials, wherein the kefir strains comprise kefir yeast and common fermentation strain combination, and the obtained fermented cream has mellow texture, strong stability, simple preparation method and low cost. The patent application No. CN 109007049A provides sour cream which is fermented by synergistic probiotics and is rich in active bacteria and a preparation method thereof, not only solves the problem that the probiotics in the traditional fermented cream can not be fermented in the sour cream, but also increases the number of the live bacteria of the probiotics. Pyrokei et al (patent No. CN 111011528A) invented a method for preparing normal temperature fermented cream, which uses raw milk, whey protein and fresh milk fat as raw materials, and the leaven includes lactococcus lactis, streptococcus thermophilus, etc., and the fermented cream which has unique flavor and can be stored at normal temperature is obtained.

At present, the raw material of the fermented cream is mainly selected from milk fat cream, but the milk fat cream contains excessive saturated fatty acid and cholesterol, and the excessive use of the milk fat cream has the risks of obesity, atherosclerosis, coronary heart disease and the like.

Disclosure of Invention

The invention aims to provide a fermented cream, which is mainly prepared from plant cream and a specific preparation method of the fermented cream.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a fermented cream is prepared by taking vegetable oil as emulsification base, adding one or more of milk powder, whey powder, chicken protein powder or soybean protein, and fermenting with fermentation strain.

Further, the vegetable oil comprises one or more of sunflower seed oil, rapeseed oil, peanut oil, corn oil, soybean oil, coconut oil, tea oil, cottonseed oil, rice bran oil, olive oil, linseed oil, grape seed oil and the like.

Further, the vegetable oil also comprises algae oil extracted from algae which are spirulina, chlorella and haematococcus pluvialis; in particular to algae oil which is extracted by taking haematococcus pluvialis as a raw material and is rich in astaxanthin.

Further, the vegetable oil is selected from olive oil: coconut oil: grape seed oil: the algae oil is 3: 2: 1: 0.5-1 (mass ratio).

Further, the fermentation strains comprise lactobacillus plantarum, bifidobacterium, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus, lactococcus lactis, lactobacillus casei and the like.

Further, the ratio of the combination of the zymocyte to the lactobacillus plantarum, the lactobacillus acidophilus, the lactococcus lactis subsp lactis and the lactobacillus bulgaricus is 3: 1: 1: 1 (mass ratio).

Further, the lactobacillus plantarum may be selected from a marine-derived cholesterol-lowering lactic acid bacterium, and the ratio thereof to other lactobacillus plantarum may be set to 1: 1: 2 (mass ratio); the marine source cholesterol-lowering lactobacillus can be selected from the strain with the preservation number of CGMCC No. 17720.

The preparation method of the fermented cream comprises the following steps:

(1) mixing vegetable oil, heating to 65-70 deg.C for completely melting, adding emulsifier, colloid, whole milk powder, whey powder, water, etc., stirring, mixing, heating to 70-75 deg.C for sterilizing, and stirring for 20-30 min.

(2) Homogenizing under 10-20MPa, and rapidly cooling to 25-30 deg.C.

(3) Slowly stirring while adding fermentation strain, keeping the temperature at 25-30 deg.C, and fermenting for 16-20 hr.

(4) Cooling to 2-8 deg.C, and storing.

Wherein the inoculation amount of the fermentation strain in the step (3) is 1-5 wt%.

Further, in the step (1), sodium caseinate, xanthan gum, carrageenan, hydroxypropyl methylcellulose, disodium hydrogen phosphate, sodium citrate, sodium stearoyl lactylate, mono-diglycerol fatty acid ester and the like are added into the mixed vegetable oil, and are stirred and mixed uniformly to obtain an oil phase mixture; adding water, white sugar, whole milk powder, whey powder, glucose syrup, etc. into the oil phase mixture under stirring, and stirring and mixing;

wherein, the weight portion is 10 to 20 portions of vegetable oil, 60 to 80 portions of water, 2 to 12 portions of white granulated sugar, 2 to 12 portions of whole milk powder, 5 to 15 portions of whey powder, 0 to 10 portions of glucose syrup, 0.1 to 1.5 portions of sodium caseinate, 0.01 to 0.1 portion of xanthan gum, 0.01 to 0.1 portion of carrageenan, 0.02 to 0.2 portion of hydroxypropyl methyl cellulose, 0.02 to 0.2 portion of disodium hydrogen phosphate, 0.02 to 0.2 portion of sodium citrate, 0.02 to 0.2 portion of sodium stearoyl lactate and 0.05 to 1.0 portion of mono-diglycerol fatty acid ester.

Further, the colloid in the step (1) is selected from carrageenan, xanthan gum, guar gum and the like; algal polysaccharides may also be selected in place of the colloid.

Compared with the prior art, the invention has the advantages and beneficial effects that:

the invention selects the vegetable oil as the emulsifying substrate, and is different from the traditional milk cream for acidification, the vegetable oil contains more balanced and nutritional fatty acid composition, and the cholesterol content is lower. The algae oil is added into the composite vegetable oil selected by the invention, so that the nutritive value is further improved; in addition, the selected fermentation strain combination can be effectively fermented to obtain the high-quality fermented cream.

The fermentation cream prepared by the invention is added with a lactobacillus fermentation process, and the finished product has natural sour taste, smooth mouthfeel, contains live bacteria, has balanced nutrition and is beneficial to intestinal health. At present, the raw materials of the fermented cream are mainly selected from milk fat cream, but the milk fat cream contains excessive saturated fatty acid and cholesterol, the excessive use of the milk fat cream has risks of causing obesity, atherosclerosis, coronary heart disease and the like, and the replacement of the milk fat cream by the non-dairy cream can reduce the risks.

Drawings

FIG. 1 is a graph of the preference scores of the cream of the first embodiment, the second embodiment and the unfermented cream.

Detailed Description

The technical solution of the present invention will be further described and illustrated with reference to the following examples. It should be noted that the following paragraphs may refer to terms of orientation, including but not limited to "upper, lower, left, right, front, rear" and the like, which are all based on the visual orientation shown in the drawings corresponding to the specification, and should not be construed as limiting the scope or technical aspects of the present invention, but merely as facilitating better understanding of the technical aspects of the present invention by those skilled in the art.

In the description of the present specification, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

The first embodiment is as follows:

a fermented cream comprises the following raw materials in parts by weight:

vegetable oil 14

Water 67

White granulated sugar 4

Whole milk powder 9

Whey powder 5

Sodium caseinate 0.8

Xanthan gum 0.02

0.02 percent of carrageenan

Hydroxypropyl methylcellulose 0.02

Disodium hydrogen phosphate 0.05

Sodium citrate 0.02

Sodium stearoyl lactylate 0.02

Monoglyceride/diglycerol fatty acid ester 0.05

Wherein the vegetable oil comprises olive oil: coconut oil: grape seed oil: the algae oil is 3: 2: 1: 0.5 (mass ratio).

The preparation method of the fermented cream comprises the following steps:

heating the vegetable oil to 65 ℃ to completely melt the vegetable oil in the step (1). And (2) adding sodium caseinate, xanthan gum, carrageenan, hydroxypropyl methyl cellulose, disodium hydrogen phosphate, sodium citrate, sodium stearoyl lactate and mono-diglycerol fatty acid ester into the grease. And (3) adding water, white granulated sugar, whole milk powder and whey powder, and stirring and mixing uniformly. And (4) raising the temperature to 70 ℃, and keeping the temperature and stirring for 20 min. And (5) homogenizing under 10MPa, and rapidly cooling to 25 deg.C. And (6) slowly stirring while adding fermentation strains (the ratio of the fermentation strains to the lactobacillus plantarum, the lactobacillus acidophilus, the lactobacillus lactis and the lactobacillus bulgaricus is 3: 1: 1: 1 (mass ratio), the inoculation amount is 4 wt%), keeping the temperature stable at 25 ℃, and fermenting for 20 hours. And (7) cooling the temperature to 2 ℃, and storing.

Example two:

a fermented cream comprises the following raw materials in parts by weight:

vegetable oil 14

Water 67

White granulated sugar 4

Whole milk powder 3

Whey powder 5

Glucose syrup 5

Sodium caseinate 1.2

Sodium alginate 0.6

Hydroxypropyl methylcellulose 0.06

Disodium hydrogen phosphate 0.05

Sodium citrate 0.02

Sodium stearoyl lactylate 0.02

Monoglyceride/diglycerol fatty acid ester 0.05

Wherein the vegetable oil comprises olive oil: coconut oil: grape seed oil: the algae oil is 3: 2: 1: 1 (mass ratio).

The invention provides a preparation method of fermented cream, which comprises the following steps of (1) mixing and heating vegetable oil to 70 ℃ for complete melting, and (2) adding sodium caseinate, xanthan gum, carrageenan, hydroxypropyl methyl cellulose, disodium hydrogen phosphate, sodium citrate, sodium stearoyl lactate and mono-diglycerol fatty acid ester into grease. Adding water, white granulated sugar, whole milk powder, whey powder and glucose syrup into the mixture obtained in the step (3), stirring and mixing uniformly, raising the temperature to 75 ℃ in the step (4), preserving the temperature and stirring for 30 min. And (5) homogenizing under 20MPa, and rapidly cooling to 30 ℃. And (6) slowly stirring while adding fermentation strains (the ratio of the fermentation strains to lactobacillus plantarum, lactobacillus acidophilus, lactobacillus lactis and lactobacillus bulgaricus is 3: 1: 1: 1 (mass ratio), the inoculation amount is 3 wt%), keeping the temperature stable at 30 ℃, and fermenting for 16 hours. And (7) cooling the temperature to 8 ℃, and storing.

And (3) product result analysis:

the fermented creams prepared in examples one and two were subjected to product analysis.

Table 1 and fig. 1 are sensory evaluation analysis and preference scores for example one, example two and unfermented cream (a commercially available unfermented cream) respectively; the preparation method of the unfermented cream is different from the fermented cream in that: fermenting without adding strains in the step (6).

Table 1 shows the sensory evaluation of the unfermented creamers of examples one and two

Evaluation index	Example one	Example two	Unfermented cream
				Smell and taste	Has strong flavor similar to yogurt, moderate acidity and softness	Has strong flavor similar to yogurt, and moderate acidity	Has milk flavor
Tissue state	Fine and smooth tissue, compact and smooth	Fine and smooth tissue, compact and smooth	Fine and soft tissue
				Color	Uniform and lustrous color	Uniform and lustrous color	Uniform color and luster

Table 2 nutrient composition of example one, example two and unfermented cream

Item	Example one	Example two	Unfermented cream
				Fat/%	16.4	14.8	14.0
Protein/%)	3.6	2.5	2.0
				Carbohydrate/%	11.4	12.6	11.2

The results show that the fermented cream prepared by the method has better flavor, tissue state and color. After sensory evaluation of the preference, the scores of example one and example two were found to be higher than the unfermented cream (as shown in figure 1); and as can be seen from table 2, the products of examples one and two have higher protein content, and the protein can produce active polypeptide after fermentation, thus improving the nutritional value.

On the basis of the above embodiments, the present invention continues to describe the technical features and functions of the technical features in the present invention in detail to help those skilled in the art fully understand the technical solutions of the present invention and reproduce them.

Finally, although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description of the present description is for clarity reasons only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can be appropriately combined to form other embodiments that can be understood by those skilled in the art.