CN100584204C - Sour lotus milk and process for making same - Google Patents
Sour lotus milk and process for making same Download PDFInfo
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- CN100584204C CN100584204C CN200710051478A CN200710051478A CN100584204C CN 100584204 C CN100584204 C CN 100584204C CN 200710051478 A CN200710051478 A CN 200710051478A CN 200710051478 A CN200710051478 A CN 200710051478A CN 100584204 C CN100584204 C CN 100584204C
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Abstract
The invention relates to a method for producing lotus acid milk, which comprises that preparing the lotus juice via ultramicro breaking, adding water, pulping, gelatinizing, liquefying, and killing enzyme; adding butter milk, saccharose, amylaceum, isomaltose hypgather, and stable emulsifier; mixing uniformly, disinfecting, cooling, seeding the activated tetrad lactic acid bacteria, fermenting at constant temperature, refrigerating, aging into product. The inventive lotus acid milk contains soluble solids higher than 15%, protein higher than 2.9%, acid degree between 70-100degrees/T, coliform group bacteria less than 30/100ml, and lactic acid bacteria more then 107/ml. Compared with pure lotus seed juice, the protein of invention can be absorbed by human body easily, without deposit, while the organic acid can improve the creep of stomach and intestine and improve the absorption rate of Ca, P, and Fe.
Description
Technical field
The present invention relates to a kind of sour lotus milk and preparation technology thereof, belong to the non-alcoholic beverage field.
Background technology
Lotus seeds contain protein 18～20%, carbohydrate 60～62%, and fat 2%, ash content 4% and multiple little element of giving birth to, not only nutritious, but also contain many function compositions, as Flavonoid substances such as liensinine, Nuciferine, galuteolin, rutins.Motherland's medical science thinks, that lotus seeds have is nourishing liver and kidney, the function of benefiting shrewd head, and clothes have face nourishing antidebilitation, effect of prolonging life for a long time.For a long time, lotus seeds are mainly done the back with former fruit system and sold, and are low in economic efficiency, and inconvenient eating.At present, the deep processed product of lotus seeds is mainly lotus seeds juice, because lotus seeds juice is at easy layering and precipitating of storage period, and do not have the taste advantage, so lotus seeds juice production scale is little.Therefore, prior art can't satisfy the needs of people to the deep process of lotus seeds fully.
Summary of the invention
One of purpose of the present invention is to be primary raw material with lotus seeds juice, inoculate tetrad lactic acid bacteria activated, domestication, lactose fermenters, sucrose or glucose produce lactic acid, make in the lotus milk protein generation acid cure solid, thereby make a kind of fermented type sour lotus milk with health care and excellent flavor.
Two of purpose of the present invention provides the preparation technology of described sour lotus milk.
One of purpose of the present invention is achieved in that sour lotus milk is: lotus seeds are produced lotus seeds juice after ultramicro grinding, the enzyme operation that reconstitutes pulping, gelatinization, liquefies and go out, adding skimmed milk powder, sucrose, glucose, isomalto-oligosaccharide, stabilising emulsifier in proportion allocates, then behind homogeneous, sterilization, refrigerating work procedure, inoculate tetrad lactic acid bacteria activated, domestication, ferment at constant temperature, the refrigeration after-ripening is to finished product, and the fermentation sour lotus milk technical indicator of making is: soluble solid 〉=15%; Protein 〉=2.9%; Acidity is 70～100 ° of T; Coliform＜30/100ml, pathogenic bacteria do not have; Viable lactic acid bacteria number＞10
7Individual/ml.
Two of purpose of the present invention is achieved in that the preparation technology of described sour lotus milk is followed successively by: (1), lotus seeds juice preparation: the lotus seeds ultramicro grinding is screened to more than 160 orders, boiling water with 8-12 times of weight portion reconstitutes pulping, cross and be milled to below the 50um, be heated to 100 ℃ of boiling gelatinization 10-15min, separate 2～10min through the above centrifuge of 3500r/min and get lotus seeds juice; (2), liquefy and go out enzyme: warm type α-Dian Fenmeiyehua in selecting for use, enzyme 5-8min afterwards goes out under 100 ℃ of conditions; (3), allotment and homogeneous: skimmed milk power, sucrose, glucose, isomalto-oligosaccharide and stabilising emulsifier are added in allotment, through 55 ℃ of preheatings, homogeneous under 20～25MPa condition; (4), sterilization and cooling: will mix lotus milk liquid at 90-95 ℃ of following sterilization 5-10min, and be cooled to 41-45 ℃; (5), inoculation and fermentation: inoculate lactic acid bacteria activated, domestication, canned back is at 39-42 ℃ of condition bottom fermentation 5-8h, and extremely fermentation is solidified; (6), refrigeration, after-ripening is to finished product.
Described lotus seeds juice is prepared as: with micronizer lotus seeds are carried out ultramicro grinding, make its granularity surpass 160 mesh sieves, boiling water with 9.1 times of weight portions reconstitutes the lotus nut starch pulp then, be finely ground to 20～50um after colloid mill, boiling gelatinization 10min under 100 ℃ of conditions separates 5～8min promptly through the centrifugal separator of 3500r/min.
Described liquefaction with the enzymatic process that goes out is: warm type AMS in selecting for use, and according to its vigor and addition, detecting not apparent blueness with iodine liquid is standard, determines liquefying time, the enzyme 5min that goes out under 100 ℃ afterwards is with the activity of destructive enzyme.
Described allotment and homogeneous technology are: in described lotus seeds juice weight, need to add skimmed milk powder 3-5%, sucrose 8-12%, glucose 1-5%, isomalto-oligosaccharide 0.1-0.3%, monoglyceride 0.1-0.3%, compound stabilizer G.1-0.3%, acidproof CMC-Na in the described compound stabilizer: xanthans is 1: 1; Skimmed milk powder needs to reconstitute into the recovery skimmed milk with 80-90 ℃ hot water of its 9 times of weight, during allotment, earlier with lotus seeds juice successively with stabilizing agent, monoglyceride mixing, add sucrose, glucose, isomalto-oligosaccharide more successively and mix well, add at last and restore the skimmed milk mixing; Mixed liquor is preheated to 55 ℃, and is to enter high pressure homogenizer under 20～25MPa to carry out the homogeneous miniaturization and handle at pressure.
Described leavening is: select for use skimmed milk powder to manufacture culture medium, activate Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus respectively, it is rejuvenated, Bifidobacterium needs the oxytolerant domestication; After the vigor for the treatment of reaches requirement, respectively at lotus seeds juice: defatted milk is to carry out passage and attenuation in the lotus milk liquid of different proportion of 1: 9,2: 8,4: 6 and 7: 3, making it becomes the sour lotus milk production bacterial classification that accounts for 60-70% with lotus seeds juice, makes mother culture again and produces leavening.
Described inoculation and fermentation are: under sterile working, insert the mixed bacteria of total lotus milk weight 6%, wherein Bifidobacterium: streptococcus thermophilus: lactobacillus acidophilus: the weight ratio of lactobacillus bulgaricus is 2-6: 1-3: 0.5-2: 0.5-2; Canned after stirring, when solidifying, fermentation stops fermentation at 40-41 ℃ of condition bottom fermentation 5-6h afterwards.
The fermentation sour lotus milk that the present invention makes integrates health, the local flavor of trophism, nourishing and the sour milk of lotus seeds, has promptly enriched the new varieties of sour milk, explores a new approach for the deep processing of white lotus again.Compare with simple lotus seeds juice, owing to having synthesized part vitamin nutrition is increased to some extent, its protein is easier to be absorbed by human consumption, and does not have sedimentation problem.In addition, the organic acid in the sour lotus milk can promote gastrointestinal peristalsis, improves Ca, P, Fe absorptivity; Lactic bacteria useful in the sour lotus milk can suppress the breeding of harmful intestinal tract microorganism, suppresses spoilage product and produces, and helps healthy.Therefore, the exploitation of fermentation sour lotus milk meets consumptive characteristics such as current drink nutrition, health care, local flavor and fashion, has vast market prospect.
The specific embodiment
Embodiment 1: be processed as example with the 10kg lotus seeds and be followed successively by:
(1), lotus seeds juice preparation: take by weighing the 10kg lotus seeds, after ultramicro grinding, reach 160 orders, reconstitute pulping with 91kg boiling water, be finely ground to 20～50um through colloid mill, boil 10min under 100 ℃ of conditions, the centrifugal separator separation 5～8min through 3500r/min promptly gets lotus seeds juice.
(2), liquefy and go out enzyme: adding the 0.1kg vigor in lotus seeds juice is the middle warm type AMS of 1800u/g, and constant temperature keeps about 25min under 60 ℃ of conditions, is as the criterion to add the apparent blueness of iodine liquid; Enzyme 5min then goes out under 100 ℃.
(3), allotment and homogeneous: add compound stabilizer 0.1kg successively in the lotus seeds juice behind the liquefaction and the enzyme that goes out, monoglyceride 0.1kg stirs, acidproof CMC-Na in the described compound stabilizer: xanthans is 1: 1; Add sucrose 10kg, glucose 2kg and isomalto-oligosaccharide 0.25kg more successively, stir; At last skimmed milk powder 4.5kg is reconstituted into the recovery skimmed milk with 80 ℃ hot water 40.5kg, mix with lotus seeds juice; Then mixed liquor is heated to 55 ℃, and is to enter high pressure homogenizer under 20～25MPa to carry out miniaturization and handle at pressure.
(4), sterilization and cooling: the mixed liquor behind allotment and the homogeneous at 95 ℃ of following sterilization 5min, is cooled to 43 ℃.
(5), inoculation and fermentation: under sterile working, insert the mixed bacteria of 9.4kg through domestication, wherein Bifidobacterium: streptococcus thermophilus: lactobacillus acidophilus: the weight ratio of lactobacillus bulgaricus is 4: 2: 1: 1; Stir and pack in (200ml's) vial, cultivate down about 5-6h at 40-41 ℃ after the sealed cans, when fermentation is solidified, stop fermentation.
(6), refrigeration, after-ripening: will inoculate with fermentation after sour lotus milk put into and be the sour lotus milk finished product after 2～4 ℃ environment down refrigerates 8h.
Wherein the preparation technology of leavening is: select for use skimmed milk powder to manufacture culture medium, activate Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus respectively, it is rejuvenated, Bifidobacterium needs the oxytolerant domestication; After the vigor for the treatment of reaches requirement, respectively at lotus seeds juice: defatted milk is to carry out passage and attenuation in the lotus milk liquid of different proportion of 1: 9,2: 8,4: 6 and 7: 3, make it to become the sour lotus milk production bacterial classification that accounts for 60-70% with lotus seeds juice, make mother culture again and produce leavening, described lotus seeds juice is for adopting the prepared product of (1) technology.
The fermentation sour lotus milk technical indicator of making is: soluble solid 〉=15%; Protein 〉=2.9%; Acidity is 70～100 ° of T; Coliform＜30/100ml, pathogenic bacteria do not have; Viable lactic acid bacteria number＞10
7Individual/ml.
The sour lotus milk that this technology is made, owing to be major ingredient with lotus seeds, thereby cholesterol level is low, and owing to do not contain antibiotic and easier the fermentation successfully.This product is rich in various nourishing compositions in the lotus seeds, thereby has plurality of health care functions such as lotus seeds are nourishing liver and kidney, benefiting shrewd head.
Claims (7)
1, a kind of sour lotus milk, it is characterized in that: lotus seeds are produced lotus seeds juice after ultramicro grinding, the enzyme operation that reconstitutes pulping, gelatinization, liquefies and go out, in described lotus seeds juice weight, need to add skimmed milk powder 3-5%, sucrose 8-12%, glucose 1-5%, isomalto-oligosaccharide 0.1-0.3%, monoglyceride 0.1-0.3%, compound stabilizer 0.1-0.3%, then behind homogeneous, sterilization, refrigerating work procedure, inoculate tetrad lactic acid bacteria activated, domestication, ferment at constant temperature, the refrigeration after-ripening is to finished product, and the fermentation sour lotus milk technical indicator of making is: soluble solid 〉=15%; Protein 〉=2.9%; Acidity is 70～100 ° of T; Coliform＜30/100ml, pathogenic bacteria do not have; Viable lactic acid bacteria number＞10
7Individual/ml, described tetrad lactic acid bacteria is Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bulgaricus, Bifidobacterium wherein: streptococcus thermophilus: lactobacillus acidophilus: the weight ratio of lactobacillus bulgaricus is 2-6: 1-3: 0.5-2: 0.5-2, and the access amount is 6% of total lotus milk weight.
2, the preparation technology of a kind of sour lotus milk according to claim 1, it is characterized in that preparation process is followed successively by: (1), lotus seeds juice preparation: the lotus seeds ultramicro grinding is screened to more than 160 orders, boiling water with 8-12 times of weight portion reconstitutes pulping, cross and be milled to below the 50 μ m, be heated to 100 ℃ of boiling gelatinization 10-15min, separate 2～10min through the above centrifuge of 3500r/min and get lotus seeds juice; (2), liquefy and go out enzyme: warm type α-Dian Fenmeiyehua in selecting for use, enzyme 5-8min afterwards goes out under 100 ℃ of conditions; (3), allotment and homogeneous: skimmed milk power, sucrose, glucose, isomalto-oligosaccharide and stabilising emulsifier are added in allotment, through 55 ℃ of preheatings, homogeneous under 20～25MPa condition; (4), sterilization and cooling: will mix lotus milk liquid at 90-95 ℃ of following sterilization 5-10min, and be cooled to 41-45 ℃; (5), inoculation and fermentation: inoculate tetrad lactic acid bacteria activated, domestication, the tetrad lactic acid bacteria is Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bulgaricus, Bifidobacterium wherein: streptococcus thermophilus: lactobacillus acidophilus: the weight ratio of lactobacillus bulgaricus is 2-6: 1-3: 0.5-2: 0.5-2, the access amount is 6% of total lotus milk weight, solidify to fermenting at 39-42 ℃ of condition bottom fermentation 5-8h canned back; (6), refrigeration, after-ripening is to finished product.
3, the preparation technology of a kind of sour lotus milk according to claim 2, it is characterized in that described lotus seeds juice is prepared as: lotus seeds are carried out ultramicro grinding with micronizer, make its granularity surpass 160 mesh sieves, boiling water with 9.1 times of weight portions reconstitutes the lotus nut starch pulp then, be finely ground to 20～50 μ m after colloid mill, boiling gelatinization 10min under 100 ℃ of conditions separates 5～8min promptly through the centrifugal separator of 3500r/min.
4, the preparation technology of a kind of sour lotus milk according to claim 2, it is characterized in that the described liquefaction and the enzymatic process that goes out are: warm type AMS in selecting for use, according to its vigor and addition, detecting not apparent blueness with iodine liquid is standard, determine liquefying time, the enzyme 5min that goes out under 100 ℃ afterwards is with the activity of destructive enzyme.
5, the preparation technology of a kind of sour lotus milk according to claim 2, it is characterized in that described allotment and homogeneous technology are: in described lotus seeds juice weight, need to add skimmed milk powder 3-5%, sucrose 8-12%, glucose 1-5%, isomalto-oligosaccharide 0.1-0.3%, monoglyceride 0.1-0.3%, compound stabilizer 0.1-0.3%, acidproof CMC-Na in the described compound stabilizer: xanthans is 1: 1; Skimmed milk powder needs to reconstitute into the recovery skimmed milk with 80-90 ℃ hot water of its 9 times of weight, during allotment, earlier with lotus seeds juice successively with stabilizing agent, monoglyceride mixing, add sucrose, glucose, isomalto-oligosaccharide more successively and mix well, add at last and restore the skimmed milk mixing; Mixed liquor is preheated to 55 ℃, and is to enter high pressure homogenizer under 20～25MPa to carry out the homogeneous miniaturization and handle at pressure.
6, the preparation technology of a kind of sour lotus milk according to claim 2, the preparation technology of leavening is in it is characterized in that described inoculation and fermenting: select for use skimmed milk powder to manufacture culture medium, activate Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus respectively, it is rejuvenated, and Bifidobacterium needs the oxytolerant domestication; After the vigor for the treatment of reaches requirement, respectively at lotus seeds juice: defatted milk is to carry out passage and attenuation in the lotus milk liquid of different proportion of 1: 9,2: 8,4: 6 and 7: 3, making it becomes the sour lotus milk production bacterial classification that accounts for 60-70% with lotus seeds juice, makes mother culture again and produces leavening.
7, the preparation technology of a kind of sour lotus milk according to claim 2 is characterized in that its preparation process is processed as example with the 10kg lotus seeds and is followed successively by:
(1), lotus seeds juice preparation: take by weighing the 10kg lotus seeds, after ultramicro grinding, reach 160 orders, reconstitute pulping with 91kg boiling water, be finely ground to 20～50 μ m through colloid mill, boil 10min under 100 ℃ of conditions, the centrifugal separator separation 5～8min through 3500r/min promptly gets lotus seeds juice;
(2), liquefy and go out enzyme: adding the 0.1kg vigor in lotus seeds juice is the middle warm type AMS of 1800u/g, and constant temperature keeps about 25min under 60 ℃ of conditions, is as the criterion to add the apparent blueness of iodine liquid; Enzyme 5min then goes out under 100 ℃;
(3), allotment and homogeneous: add compound stabilizer 0.1kg successively in the lotus seeds juice behind the liquefaction and the enzyme that goes out, monoglyceride 0.1kg stirs, acidproof CMC-Na in the described compound stabilizer: xanthans is 1: 1; Add sucrose 10kg, glucose 2kg and isomalto-oligosaccharide 0.25kg more successively, stir; At last skimmed milk powder 4.5kg is reconstituted into the recovery skimmed milk with 80 ℃ hot water 40.5kg, mix with lotus seeds juice; Then mixed liquor is heated to 55 ℃, and is to enter high pressure homogenizer under 20～25MPa to carry out miniaturization and handle at pressure;
(4), sterilization and cooling: the mixed liquor behind allotment and the homogeneous at 95 ℃ of following sterilization 5min, is cooled to 43 ℃;
(5), inoculation and fermentation: under sterile working, insert the mixed bacteria of 9.4kg through domestication, wherein Bifidobacterium: streptococcus thermophilus: lactobacillus acidophilus: the weight ratio of lactobacillus bulgaricus is 4: 2: 1: 1; Stir and pack in the vial of 200ml, cultivate down about 5-6h at 40-41 ℃ after the sealed cans, when fermentation is solidified, stop fermentation;
(6), refrigeration, after-ripening: will inoculate with fermentation after sour lotus milk put into and be the sour lotus milk finished product after 2～4 ℃ environment down refrigerates 8h;
Wherein the preparation technology of leavening is: select for use skimmed milk powder to manufacture culture medium, activate Bifidobacterium, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus respectively, it is rejuvenated, Bifidobacterium needs the oxytolerant domestication; After the vigor for the treatment of reaches requirement, respectively at lotus seeds juice: defatted milk is to carry out passage and attenuation in the lotus milk liquid of different proportion of 1: 9,2: 8,4: 6 and 7: 3, make it to become the sour lotus milk production bacterial classification that accounts for 60-70% with lotus seeds juice, make mother culture again and produce leavening, described lotus seeds juice is for adopting the prepared product of (1) technology.
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