Preparation,Nutrition And Quality Of Peanut Yogurt

As people pay more attention to healthy diet,yogurt is rich in protein and lactic acid bacteria as a healthy food,which is popular among consumers.However,China has a large population,and the lack of milk sources leads to the current large number of dairy products imported from China.It has become a trend for plant protein to replace milk protein.In recent years,"double protein engineering" has become a hot topic,and double protein products have provided more abundant and balanced nutrition.Soy protein is a substitute protein mainly used in the market.Compared with soy protein,peanut protein has the characteristics of low cholesterol,low resistance factor,and contains a special flavor,as well as the development of peanut yogurt has become a possibility.In this paper,peanut protein and milk protein are used as base materials,fermented by lactic acid bacteria,a new type of fermented yogurt is developed,and its basic nutritional components and physical and chemical properties are analyzed.In this paper,the small-flavor peanuts from Yibin,Sichuan(referred to as "small peanuts" in this article)and the big-grained Luhua peanuts form Shandong(referred to as "big peanuts"),the analysis and comparison of the nutrients of the two peanuts(Including protein,fat,total sugar,amino acids,volatile substances,peptide substances);carry out peanut yoghurt preparation technology research,to explore the protein ratio,sugar addition amount,fermentation temperature,fermentation time,bacterial powder addition amount on the p H and The influence of acidity and qualitative characteristics of yoghurt and the selection of suitable stabilizers for preparing peanut yoghurt;using the most suitable yoghurt process to optimize the conditions,using two peanuts to prepare yoghurt,discussing its nutritional components and physical and chemical properties,and Compare with commercially available milk yogurt.The main conclusions of the study are as follows:(1)The results of the study found that the basic nutrients of the two peanuts have large differences in protein and fat content.The white content is lower than that of small peanuts,but the fat content is higher than that of small peanuts,and the fat content and protein content are negatively correlated;the total sugar content of small peanuts is slightly higher than that of large peanuts,but there is no significant difference in ash and moisture content(p> 0.05);The content of amino acids in small peanuts is higher than that of peanuts,but the proline content of large peanuts is significantly higher than that of small peanuts(p <0.05);the content of volatile substances and peptide substances is more abundant,which has a certain relationship with the protein and fat content of peanuts.(2)Based on the single-factor experiment,explore the factors that affect the fermentation of peanut yoghurt and obtain the optimal fermentation of peanut yoghurt.The conditions are: the ratio of peanut protein to milk protein is 1: 2,the amount of sugar added is 6%(w / w),the amount of added bacterial powder is 2%(w / w),the fermentation temperature is 42?,the time is 10 h,and 0.02% konjac flour(w / w)and 0.1% soluble soybean polysaccharide(w / w)1: 1 compound.(3)The nutrient composition of the two peanut yogurts was analyzed and compared with the commercially available yogurt(MY).It was found that the protein content of the peanut yogurt was higher than that of the commercial yogurt,while the lactose content and fat content were lower than the commercial yogurt.The types of volatile substances such as ketones and aldehydes have increased,and they have peanut-specific volatile substances,but due to the degreasing treatment of peanut milk,the amount of peanut flavor substances is small,and peanut yogurt esters and lactones are volatile The substance content was significantly lower than that of commercially available yogurt(p <0.05).The number of peanut yogurts in the electrophoresis band is more than that of MY.Comparing two kinds of peanut yogurt: There is no significant difference in the basic nutrients,the content of glycine,alanine,proline,methionine,lysine and leucine is lower in small peanut yogurt(SPY)than that in large peanut yogurt(BPY),Aspartic acid,glutamic acid and arginine content BPY is higher than SPY;volatile substance types and content SPY is significantly higher than BPY(p <0.05);There is no significant difference between the two types of peptide yogurt.The SPY is better than BPY according to the depth of the band;and the two peanut yogurts have no allergic reaction after being tested by the peanut allergen test card.Comprehensive consideration from the economic,taste,nutrition and other aspects,the choice of small peanut fermentation peanut yogurt is better.