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CN-121986849-A - Preparation method of hazelnut fermented milk with low sensitization and good flavor

CN121986849ACN 121986849 ACN121986849 ACN 121986849ACN-121986849-A

Abstract

The invention discloses a preparation method of hazelnut fermented milk with low sensitization and good flavor, which comprises the steps of S1, raw material pretreatment to obtain peeled hazelnut kernels, S2, sectional hot air baking of the peeled hazelnut kernels to excite nut fragrance and reduce partial sensitization activity, S3, grinding and directional enzymolysis to destroy sensitization protein structure, adding auxiliary materials to prepare base materials, S4, high-pressure homogenization and ultra-high temperature instantaneous sterilization, cooling, inoculating plant-based leavening agent, constant-temperature fermentation, S5, after-ripening to obtain hazelnut fermented milk. The invention effectively reduces the content of the allergen in the hazelnut raw material by combining the synergistic strategies of ultrasonic peeling, sectional hot air baking, directional enzymolysis of compound protease and post-ripening, and utilizes plant bacillus fermentation and optimized fermentation process and starter after baking and excitation of fragrance, so that the fermented milk has rich and coordinated fermentation flavor, eliminates bad smell, and simultaneously has uniform and stable tissue state and fine and smooth taste.

Inventors

  • WU ZHIHUA
  • ZHU WEICHAO
  • GAO KUAN
  • YU BO
  • WAN CUIXIANG
  • YANG ANSHU

Assignees

  • 南昌大学

Dates

Publication Date
20260508
Application Date
20260330

Claims (10)

  1. 1. A method for preparing hazelnut fermented milk with low sensitization and good flavor, which is characterized by comprising the following steps: s1, cleaning hazelnuts, soaking the hazelnuts in alkaline hot water, removing seed coats in an auxiliary mode by combining ultrasonic waves, and draining to obtain peeled hazelnuts; S2, baking the peeled hazelnut kernels in a sectional hot air manner; S3, adding water into the baked hazelnut kernel, pulping, filtering to obtain hazelnut pulp, adding compound protease into the obtained hazelnut pulp for directional enzymolysis to destroy a sensitized protein structure, and then adding auxiliary materials for base material blending; S4, carrying out high-pressure homogenization and ultra-high temperature instantaneous sterilization on the pulp obtained after the adjustment, cooling, inoculating a plant-based starter, and carrying out constant-temperature fermentation; And S5, filling after fermentation is completed, and refrigerating and after-ripening at low temperature to obtain the hazelnut fermented milk.
  2. 2. The method for preparing fermented hazelnut milk with low sensitization and excellent flavor according to claim 1, wherein in step S1, the step of alkaline hot water soaking treatment is that the cleaned hazelnuts are soaked in hot water of 60-70 ℃ containing 0.5% -1.0% of sodium bicarbonate for 15-30 min, the ultrasonic assisted seed coat removal is carried out at a frequency of 20-40 kHz, and the treatment time is 3-5 min, so that the residual rate of seed coat is <1%.
  3. 3. The method for preparing fermented hazelnut milk with low sensitization and excellent flavor according to claim 1, wherein in step S2, the step of the sectional hot air baking process is to bake peeled hazelnut kernel at 100-110 ℃ for removing water content at 5-8 min, and then to heat up to 130-145 ℃ for further baking at 6-10 min.
  4. 4. The preparation method of hazelnut fermented milk with low sensitization and good flavor according to claim 1, wherein in the step S3, the condition of directional enzymolysis is that the pH is 7.5-8.0, the enzymolysis temperature is 50-55 ℃, the enzymolysis time is 2-4 h, the adding amount of the compound protease is 0.3-0.6% of the total protein amount of the hazelnut milk, the compound protease is a compound of alkaline protease and flavor protease, and the mass ratio of the alkaline protease to the flavor protease is 1:3-4.
  5. 5. The preparation method of the hazelnut fermented milk with low sensitization and good flavor according to claim 1, wherein in the step S3, the specific steps of the base material preparation are that 3% -5% of sucrose, 1% -2% of fructo-oligosaccharide, 0.4% -0.6% of modified starch and 0.05% -0.1% of sodium chloride by mass are added into the hazelnut pulp directional enzymolysis liquid, the mixture is stirred uniformly, the liquid-to-liquid ratio of the hazelnuts to water is 1:8-12, and the pore diameter of filter cloth used for filtering is 200-250 meshes.
  6. 6. The method for preparing fermented hazelnut milk with low sensitization and excellent flavor according to claim 1, wherein in step S4, the pressure of high pressure homogenization is 20-25 MPa, and the temperature of ultra-high temperature instant sterilization is 130-138 ℃ for 5-10S.
  7. 7. The preparation method of hazelnut fermented milk with low sensitization and excellent flavor according to claim 1, wherein the plant-based starter consists of lactobacillus plantarum1201 (Lactobacillus plantarum 1201) and lactobacillus plantarum (Lactiplantibacillus plantarum) according to a colony forming unit ratio of 2-3:2, wherein the lactobacillus plantarum1201 is preserved in China center for type culture collection with the preservation number of CCTCC M2021050, and the lactobacillus plantarum is preserved in China center for industrial microorganism strain preservation with the preservation number of CICC 20988.
  8. 8. The method for preparing fermented hazelnut milk with low sensitization and excellent flavor according to claim 1, wherein in step S4, the inoculation amount of the plant-based starter is 1% -4%, the temperature of the constant temperature fermentation is 36-39 ℃, the fermentation time is 6-8 h, and the end point pH value of the fermentation is controlled between 4.0-4.3.
  9. 9. The method for producing a fermented milk of hazelnuts with low sensitization and excellent flavor as claimed in claim 1, wherein in step S5, said post-chilled temperature is 2-4 ℃ for 12-16 h.
  10. 10. A fermented hazelnut milk with low sensitization and excellent flavor produced by the process according to any one of claims 1 to 9.

Description

Preparation method of hazelnut fermented milk with low sensitization and good flavor Technical Field The invention relates to the technical field of food processing, in particular to a preparation method of hazelnut fermented milk with low sensitization and good flavor. Background With the rise of healthy diets and sustainable lifestyles, the plant-based dairy market is rapidly growing. Plant-based yogurt products such as soybean, oat, almond and the like are available in the market at present, but the development of hazelnuts which are high in nutritional value is still relatively lagging. Hazelnut is rich in unsaturated fatty acid, high-quality protein and vitamin E, but the unique physicochemical properties of the hazelnut bring serious challenges to the preparation of the hazelnut fermented milk, and the specific main aspects are as follows: First, hazelnuts belong to one of the eight major classes of allergens, whose allergenic proteins Cora 9 (11S globulin) and Cora 14 (2S albumin) have thermal stability. The prior art generally adopts baking processing to improve the flavor, but the structure of the heat stability allergen protein is difficult to damage, even more sensitization epitopes are exposed in the heating process, so that the sensitization is further improved, and the condition is mild by adopting an enzymolysis method for desensitizing, but the existing protease preparation lacks specificity, and the protein is easy to be excessively hydrolyzed into small molecular peptides and amino acids, so that the capability of forming a three-dimensional gel network of the protein is damaged, the fermented milk is thin in texture and poor in water holding capacity, and strong bitter and astringent tastes are possibly generated due to exposure of hydrophobic groups, and the palatability is extremely poor. Secondly, the instability of the system caused by the high grease content is a great difficulty faced by the hazelnut fermented milk. The oil content of hazelnut kernel is up to 50% -60% and is far higher than that of soybean and oat. In the traditional vegetable protein beverage processing technology, free grease is easy to break emulsion in a fermentation acidic environment, so that obvious floating ring and layering phenomenon of fat appear on the finished product. In addition, high concentration of lipid can encapsulate protein particles, prevent lactobacillus from contacting with protein substrate, and cause slow fermentation start, uneven acidity rise, and seriously affect product stability. At present, a plurality of reports on the preparation of nut plant-based fermented milk are presented, for example, chinese patent CN114514949A discloses a preparation method of nut plant-based fermented milk, which comprises the steps of peeling hazelnuts and walnuts, pulping and filtering to obtain raw pulp, respectively pasteurizing and mixing the raw pulp and coconut pulp, then adding thickening agents including tapioca starch, sweetener and prebiotic inulin, mixing and stirring, homogenizing, sterilizing, inoculating bifidobacterium longum BB536, lactobacillus bulgaricus and streptococcus thermophilus 0.2% -0.35%, fermenting 19 h in a 43 ℃ constant temperature incubator, refrigerating 2h at 2 ℃ -6 ℃, canning and ripening to obtain the finished product. The technical scheme discloses the whole process of hazelnut peeling, pulping, blending and fermenting, wherein Jie Zhimin is reduced only by a single means of fermentation, which causes incomplete sensitization and degradation, and meanwhile, the problem of balance between baking flavor and enzymolysis bitter and astringent taste is not solved. Chinese patent CN1706290A discloses a hazelnut yogurt and a preparation method thereof, comprising the steps of stir-frying the hazelnut kernels which are soaked and then are subjected to underclothing until yellowing and fragrance emission begin, adding water for pulping, heating to 55-60 ℃, stirring, slowly adding sugar and propylene glycol alginate aqueous solution at the same temperature, homogenizing, heating for sterilization, cooling, adding a starter for heat preservation fermentation, homogenizing, cooling and packaging. The technical scheme discloses the whole process of hazelnut swelling, mechanical peeling, kernel frying, pulping, blending and fermentation. The method is characterized in that the sensitization is reduced by only a single fermentation means, the protein degradation effect is limited, the flavor depends on stir-fried kernels, and the stir-fried kernels are easy to scorch and bitter. Disclosure of Invention Aiming at the problems existing in the background technology, the invention aims to provide a preparation method of hazelnut fermented milk with low sensitization and good flavor. In order to achieve the above purpose, the present invention adopts the following technical scheme: In a first aspect, the present invention provides a method for preparing a hazelnut fermented milk having low