What are the applications of healthy grains and their products in dairy products?

Healthy grains require different processing methods for different dairy applications. For example, fermentation technology allows the larger molecules of starch and protein in grains to be broken down into relatively smaller dextrins, oligosaccharides, reducing sugars, peptides and amino acids. Zhou Xuesong et al. showed that oligosaccharides are beneficial to the hydration of yogurt, which can increase the viscosity, while peptides are beneficial to the growth of Streptococcus thermophilus and acid production.
This is because milk itself contains only a small amount of non-protein nitrogen, and the protein hydrolysis ability of Streptococcus thermophilus is very weak. Therefore, milk is not an ideal medium for the growth of Streptococcus thermophilus, but the addition of peptide promotes the growth of Streptococcus thermophilus and its ability to produce acid, thus accelerating the fermentation process of fermented milk. Oligofructose also has a growth-promoting effect on probiotics. Therefore, the application of healthy grains in dairy products not only meets the consumer’s demand for dairy products in terms of variety and nutrition, but also optimizes the processing characteristics of dairy products.
Application of healthy grains and their products in milk powder
Milk powder is a powdered product made from raw milk, with or without additives, after sterilization, concentration and spray drying. Healthy cereal milk powder is made from healthy cereals and fresh milk.
Healthy Cereal Milk Powder not only achieves comprehensive and balanced nutrition, but also solves the problem of tight milk supply in terms of raw materials.
Stability and solubility are the most important aspects of a blended product. The stability and solubility of healthy grains in milk powder can be solved through ultra-micro-milling and extrusion technology.
Moreover, dairy products contain a significant proportion of casein micelles, which are amphiphilic and porous.
This amphiphilic and porous micellar structure of dairy products allows better preservation of nutrients from healthy grains in dairy products.
Meanwhile, the results of Mahmoodani et al. showed a negative correlation between lipid oxidation products and vitamin D3 content . And the nutrient factor sterols in healthy grains are precursors of vitamin D3.
That is, as sterol content increases, lipid oxidation decreases. Therefore, sterol-rich healthy grains used in dairy products can also extend the shelf life of dairy products. Application of healthy grains and their products in fermented dairy products
Fermented milk is a beverage or food product made from raw milk by adding lactic acid bacteria and fermenting it. Milk beverage produced by lactic acid fermentation not only extends the shelf life of the product, but also has the effect of promoting the secretion of digestive enzymes and intestinal peristalsis, improving food digestion and absorption, and body immunity.
Viscosity is the main parameter to evaluate the texture of fermented milk. Nemska et al. showed that the formation of casein micelles is due to an increase in the number of cross-links between protein particles and an increase in structural strength, which leads to an increase in the water-holding capacity, hardness and viscosity of the gel. The proteins in different healthy grains change the density of the protein matrix in the microgel structure at different rates, which affects the viscosity of fermented milk.
In addition, dairy proteins and peptides enhance the bioavailability of minerals and trace elements in healthy grains, such as calcium, magnesium, manganese, zinc, selenium, and iron, while the complex carbohydrates (fiber, persistent starch, and oligosaccharides) in healthy grains contain bacterial growth factors and prebiotics. Application of healthy grains and their products in ice cream
Ice cream is a complex food emulsion system consisting of ice crystals, dispersed fat globules and air, a protein-hydrocolloid structure and a continuous unfrozen water phase.
It is popular among consumers because of its icy taste. However, with the improvement of people’s living standards and changes in consumer attitudes, consumers require ice cream products to meet the taste and at the same time have certain health benefits.
Healthy grains are also favored by consumers because of their rich nutritional value and various processing characteristics.
Therefore, the development of an ice cream containing healthy grains will have a broad market prospect. For example, Moriano et al. investigated the effect of ice-binding proteins (also known as antifreeze proteins) on the structure and texture of ice cream, and the results showed that ice cream made with ice peptides from winter rye contained a large number of ice crystals, which encapsulated the ice cream mixture in a rigid network, reducing the hardness of the ice cream, making the product smooth and with a high degree of overall acceptability.
In addition, the higher level of fat in the healthy grains stabilizes the air phase, which helps optimize the physical properties of the ice cream, such as texture and melting characteristics. Outlook
The use of healthy grains in dairy products not only enriches the nutritional profile of dairy products, but also expands the flavor of dairy products and the utilization of healthy grains. The advantages of using healthy grains in dairy products are.
① Compared with milk, dairy products containing healthy grains are characterized by low calorie and high nutrient content.
② Dairy products containing healthy grains make up for the lack of calcium, riboflavin and casein and other natural nutrients in pure plant milk.
(iii) The texture of healthy grains or processed healthy grains is close to milk fat.
As a result, dairy products containing healthy grains have a richer texture and the natural flavor of grains. In addition, because healthy grains are generally naturally sweet, they do not require additional sweeteners.
What is lacking in the market for healthy grain dairy products is: ① A single variety of healthy grains. There are more single-grain products, especially oatmeal products. But a variety of mixed grain products are less, such as quinoa, brown rice and barley.
② Healthy grains are more limited in the form of presentation. Currently, oats are more commonly presented in yogurt in the form of granules. However, there are few other dairy products with real large grains.
(iii) Less variety of products for specific consumer groups. With the development of the times, consumers will pay more attention to its nutrition and health functions when choosing products, especially obese and diabetic people.
④ Few cross-border products. Such as meal replacement milkshake. At present, meal replacement shakes include Mengniu’s slow-burning fiber milkshake and Wahaha’s quinoa milkshake.
⑤ Less product upgrading. Whether it is pure milk or yogurt on the market, most of the flavors are still mainly fruit flavors, and grain flavors such as barley, quinoa and so on are rare. Therefore, how to develop a healthy multi-grain health dairy products with delicate taste and unique flavor is currently a more important research content.