CN101036485A - Wheat germ sour milk and the technique of preparing the same - Google Patents
Wheat germ sour milk and the technique of preparing the same Download PDFInfo
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- CN101036485A CN101036485A CNA2007100542679A CN200710054267A CN101036485A CN 101036485 A CN101036485 A CN 101036485A CN A2007100542679 A CNA2007100542679 A CN A2007100542679A CN 200710054267 A CN200710054267 A CN 200710054267A CN 101036485 A CN101036485 A CN 101036485A
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Abstract
The invention disclosed wheat germ sour milk and its preparation process. The wheat germ sour milk is a beverage by sour milk fermentation process with wheat germ and milk as master material, thickener, emulsifier, and sweet agent as aid, wherein percent of the master material and the aid by weight are shown as follows: 20 to 60 of wheat germ, 5 to 12 of milk, 0.15 to 1.5 thickener, and 5 to 25 of sweet agent. The preparation process comprises the steps of dipping wheat germ, jordaning and separating to obtain slurry, decoloration, deaeration, and mixing obtained slurry with the milk product, stirring, sterilizing, and inoculation fermentation. The product in the invention contains animal protein and vegetable protein, and wheat germ contains eight kinds of amino acids required by human body, severing as a complement for protein, vitamine, and calcium in sour milk, which facilitate intestinal absorption and beneficial bacteria growth.
Description
Technical field:
The present invention relates to a kind of liquid beverage, relate in particular to a kind of utilize the preparation of wheat embryo and milk product co-fermentation have higher wheat germ sour milk of nutritive value and a preparation technology thereof.
Background technology:
Wheat embryo is the byproduct of wheat flour production and processing, wheat embryo is the elite part of wheat seed, account for the 3%-5% of wheat total amount ratio, wheat embryo contains protein 30%, wherein globulin 18.9%, glutenin 0.3%-0.37%, gliadin 14%, be important phytoprotein nutrient source, its contained vitamin B
1, B
2, iron and potassium, be respectively 3 times, 8 times, 4 times and 8 times of equivalent flour, also contain abundant fat, minerals and vitamins, contain lysine, threonine and the multivitamin etc. that lack in the general bread basket have the special dietary function to human body nutritional labeling, and content is quite high, contain 10% fat approximately, be described as " human natural nutrition treasure-house " by nutritionists.Along with science and technology development; the utilization of wheat embryo is more and more; the inventor once was made into a kind of beverage and had carried out long term studies; and declared Chinese patent; application publication number is CN1457703A; this invention is main to be a kind of vegetable protein beverage with abundant nutrition factor that raw material is made through the extraction microwave leaching technology with the wheat embryo, and this beverage has the interior chemical carcinogen of the body of making to be lost toxicity, protection brain, promotion infant growth, reduce effects such as serum cholesterol, prevention diabetes.Also have plenty of and utilize leach extraction method to extract the interior vitamin of wheat embryo, but this method yield is lower, can't carry out suitability for industrialized production; At present a lot of mill industries still are used as feed to wheat embryo and are mixed in the wheat bran and sell as feed, make the nutritional labeling of wheat embryo not utilize fully, cause a kind of waste of resource.
Summary of the invention:
In order to make full use of the wheat embryo resource, give full play to the effect that it includes each nutritional labeling, it is higher to the purpose of this invention is to provide a kind of nutritive value, and absorption of human body is better, have health care and technology is simple, the wheat germ sour milk and the preparation technology thereof that are easy to suitability for industrialized production.
Technical scheme of the present invention realizes in the following manner:
A kind of wheat germ sour milk, it is to be major ingredient with wheat embryo and milk product, is auxiliary material with thickener, sweetener, a kind of beverage that utilizes Yoghourt fermentation technology to make, its each raw materials in part by weight is:
Wheat embryo: 5-20
Milk product: 3-12
Thickener: 0.15-1.5
Sweetener: 5-25
After the wheat embryo water is dipped to complete expansion, adding the water mill slurry separates, during defibrination, wheat embryo and water weight ratio are: wheat embryo: water=1: 2-6, the slurries of gained carry out adsorption bleaching, degassing flavor through active carbon, and slurries after the degassing and milk product, thickener, sweetener carry out carrying out homogeneous, sterilization, inoculation fermentation after the mixing and stirring.
Described milk product is: one or more of whole-fat milk powder, skimmed milk powder, fresh cow's milk;
Ratio of weight and number between each raw material of milk product is:
Whole-fat milk powder: skimmed milk powder: fresh cow's milk=3-5: 3-6: 5-12.
Described thickener is: one or both of sodium carboxymethylcellulose, xanthans;
Ratio of weight and number is between each raw material of thickener:
Sodium carboxymethylcellulose: xanthans=0.1-1.0: 0.05-0.5
Described sweetener is: one or more of white granulated sugar, saccharin sodium, honey element;
Ratio of weight and number between each raw material of sweetener is:
White granulated sugar: saccharin sodium: honey element=5-15: 0.01-0.1: 0.05-0.5.
A kind ofly prepare above-mentioned arbitrary wheat germ sour milk preparation technology for through following step:
A, immersion: the wheat embryo water is dipped to complete expansion;
B, defibrination separate: divide the slag centrifuge that the slag of wheat embryo is separated with slurry with automatic defibrination, obtain slurries;
C, the decolouring degassing: the slurries of separator well are adsorbed with active carbon, remove wheat embryo intrinsic wheat fishy taste and wheat germ color and luster, slurry color is bleached;
D, allotment: will be with 55 ℃-65 ℃ of sizing liquor heat temperature raisings, add described milk product, thickener, sweetener and be deployed into uniform mixed liquor;
E, homogeneous, sterilization: mixed liquor is carried out homogeneous, and homogenization pressure 30MPa-60MPa carries out instantaneous sterilizing then, adopts 120 ℃-130 ℃, and 2s-4s is cooled to material 38 ℃-42 ℃ then;
G, inoculation fermentation: with lactic acid starter is lactobacillus bulgaricus: streptococcus thermophilus=1: 1 is inoculated with material, and inoculates by the 3%-5% of weight of material, stirs evenly after the inoculation and packing, at 38 ℃ of-44 ℃ of bottom fermentation 6h-8h.
H, fermentation are solidified: after the fermentation ends, curdled milk is cooled to 10 ℃-15 ℃, and places under 2 ℃ of-6 ℃ of temperature and refrigerate.
Good effect of the present invention is:
Both contained animal protein in the product of the present invention, contain vegetable protein again, simultaneously, eight seed amino acids and the protein in the sour milk, vitamin, calcium various nutrients that wheat embryo contains needed by human body can play complementary effect, can be beneficial to the absorption of enteron aisle, profitable strain be grown play facilitation.In addition,, opened up the new approach of a wheat embryo processing, also to the development that impels China's beverage industry dairy products industry with make full use of the wheat embryo resource and all have very positive meaning by the preparation of wheat germ sour milk.Enrich the boruga market product, improved people's quality of life.Widely applicable, no matter be senior people or young person, also or the Jr. all is willing to drink, and play good effect.
The specific embodiment:
The present invention is further described for knot embodiment below:
Embodiment one:
1, select no mould, do not have mashed, do not have fresh wheat germ 500 rotten, free from insect pests and restrain, water is dipped to complete expansion, wheat embryo divides the slag centrifuge that the slag of wheat embryo is separated with slurry with water by 1: 4 usefulness 120 purpose automatically, obtains slurries.The slurries of separator well are adsorbed with active carbon, remove wheat embryo intrinsic wheat fishy taste and wheat germ color and luster, make that slurry color bleaches, color and luster is more tempting.
2, sodium carboxymethylcellulose 50 gram, whole-fat milk powder 300 grams, white granulated sugar 600 grams, honey element 5 grams are mixed and fully stir into uniform liquid with slurries after the above-mentioned degassing of having decoloured, heat to 55 ℃ and carry out homogeneous, homogenization pressure 45MPa, carry out instantaneous sterilizing then, adopt 120 ℃, 5s, and material is cooled to 40 ℃.
3, inoculation fermentation: with lactic acid starter is lactobacillus bulgaricus: streptococcus thermophilus=mix back with material inoculate at 1: 1, and inoculate by 3% of weight of material, stir evenly after the inoculation and packing, at 40 ℃ of bottom fermentations, produce fragranced, 6h solidifies, grumeleuse uniform and smooth, no bubble, the surface has small amount of whey to separate out, and is creamy white or faint yellow smell delicate fragrance and flexible.After the fermentation ends, curdled milk is cooled to 10 ℃, and places under 4 ℃ of temperature and refrigerate.
Embodiment two:
1, select no mould, do not have mashed, do not have fresh wheat germ 1000 rotten, free from insect pests and restrain, water is dipped to complete expansion, wheat embryo divides the slag centrifuge that the slag of wheat embryo is separated with slurry with water by 1: 2 usefulness 120 order automatically, obtains slurries.The slurries of separator well are adsorbed with active carbon, remove wheat embryo intrinsic wheat fishy taste and wheat germ color and luster, make that slurry color bleaches, color and luster is more tempting.
2, sodium carboxymethylcellulose 15 grams, skimmed milk powder 800 grams, white granulated sugar 1000 grams, saccharin sodium 2 are restrained mixing and stir into milky liquid with the above-mentioned slurries that decoloured the degassing, heat temperature raising is allocated and mixing for 60 ℃.Carry out homogeneous, homogenization pressure 40MPa carries out instantaneous sterilizing then, adopts 130 ℃, 3s, and material is cooled to 38 ℃.
3, inoculation fermentation: with lactic acid starter is lactobacillus bulgaricus: streptococcus thermophilus=mix back with material inoculate at 1: 1, and inoculate by 4% of weight of material, stir evenly after the inoculation and packing, at 42 ℃ of bottom fermentations, produce fragranced, 7.5h solidifies, grumeleuse uniform and smooth, no bubble, the surface has small amount of whey to separate out, and is creamy white or faint yellow smell delicate fragrance and flexible.After the fermentation ends, curdled milk is cooled to 12 ℃, and places under 5 ℃ of temperature and refrigerate.
Embodiment three:
1, select no mould, do not have mashed, do not have fresh wheat germ 2000 rotten, free from insect pests and restrain, water is dipped to complete expansion, wheat embryo divides the slag centrifuge that the slag of wheat embryo is separated with slurry with water by 1: 6 usefulness 120 order automatically, obtains slurries.The slurries of separator well are adsorbed with active carbon, remove wheat embryo intrinsic wheat fishy taste and wheat germ color and luster, make that slurry color bleaches, color and luster is more tempting.
2, sodium carboxymethylcellulose 105 gram, xanthans 25 grams, fresh cow's milk 1200 grams, white granulated sugar 2000 grams, honey element 20 grams are mixed and fully stir into the milky uniform liquid with the above-mentioned slurries that decoloured the degassing, heat temperature raising carries out homogeneous for 65 ℃, homogenization pressure 45MPa, carry out instantaneous sterilizing then, adopt 120 ℃, 4s, and material is cooled to 42 ℃.
3, inoculation fermentation: with lactic acid starter is lactobacillus bulgaricus: streptococcus thermophilus=mix back with material inoculate at 1: 1, and inoculate by 5% of weight of material, stir evenly after the inoculation and packing, at 42 ℃ of bottom fermentations, produce fragranced, 8h solidifies, grumeleuse uniform and smooth, no bubble, the surface has small amount of whey to separate out, and is creamy white or faint yellow smell delicate fragrance and flexible.After the fermentation ends, curdled milk is cooled to 15 ℃, and places under 6 ℃ of temperature and refrigerate.
Claims (5)
1, a kind of wheat germ sour milk, it is to be major ingredient with wheat embryo and milk product, is auxiliary material with thickener, sweetener, a kind of beverage that utilizes Yoghourt fermentation technology to make, its each raw materials in part by weight is:
Wheat embryo: 5-20
Milk product: 3-12
Thickener: 0.15-1.5
Sweetener: 5-25
After the wheat embryo water is dipped to complete expansion, adding the water mill slurry separates, during defibrination, wheat embryo and water weight ratio are wheat embryo: water=1: 2-6, the slurries of gained carry out adsorption bleaching, degassing flavor through active carbon, and slurries after the degassing and milk product, thickener, sweetener carry out carrying out homogeneous, sterilization, inoculation fermentation after the mixing and stirring.
2, wheat germ sour milk according to claim 1 is characterized in that:
Described milk product is: one or more of whole-fat milk powder, skimmed milk powder, fresh cow's milk;
Ratio of weight and number between each raw material of milk product is:
Whole-fat milk powder: skimmed milk powder: fresh cow's milk=3-5: 3-6: 5-12.
3, wheat germ sour milk according to claim 2 is characterized in that:
Described thickener is: one or both of sodium carboxymethylcellulose, xanthans;
Ratio of weight and number is between each raw material of thickener:
Sodium carboxymethylcellulose: xanthans=0.1-1.0: 0.05-0.5
4, wheat germ sour milk according to claim 3 is characterized in that:
Described sweetener is: one or more of white granulated sugar, saccharin sodium, honey element;
Ratio of weight and number between each raw material of sweetener is:
White granulated sugar: saccharin sodium: honey element=5-15: 0.01-0.1: 0.05-0.5.
5, a kind of preparation claim 1,2,3 or 4 described arbitrary wheat germ sour milk preparation technologies are the following step of process:
A, immersion: the wheat embryo water is dipped to complete expansion;
B, defibrination separate: divide the slag centrifuge that the slag of wheat embryo is separated with slurry with automatic defibrination, obtain slurries;
C, the decolouring degassing: the slurries of separator well are adsorbed with active carbon, remove wheat embryo intrinsic wheat fishy taste and wheat germ color and luster, slurry color is bleached;
D, allotment: will be with 55 ℃-65 ℃ of sizing liquor heat temperature raisings, add described milk product, thickener, sweetener and be deployed into uniform mixed liquor;
E, homogeneous, sterilization: mixed liquor is carried out homogeneous, and homogenization pressure 30MPa-60MPa carries out instantaneous sterilizing then, adopts 120 ℃-130 ℃, and 2s-4s is cooled to material 38 ℃-42 ℃ then;
G, inoculation fermentation: with lactic acid starter is lactobacillus bulgaricus: streptococcus thermophilus=1: 1 is inoculated with material, and inoculates by the 3%-5% of weight of material, stirs evenly after the inoculation and packing, at 38 ℃ of-44 ℃ of bottom fermentation 6h-8h.
H, fermentation are solidified: after the fermentation ends, curdled milk is cooled to 10 ℃-15 ℃, and places under 2 ℃ of-6 ℃ of temperature and refrigerate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100542679A CN101036485A (en) | 2007-04-23 | 2007-04-23 | Wheat germ sour milk and the technique of preparing the same |
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|---|---|---|---|
| CNA2007100542679A CN101036485A (en) | 2007-04-23 | 2007-04-23 | Wheat germ sour milk and the technique of preparing the same |
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| CN101036485A true CN101036485A (en) | 2007-09-19 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058134A (en) * | 2010-12-08 | 2011-05-18 | 江南大学 | Active lactobacillus drink and preparation method thereof |
| CN101715824B (en) * | 2009-12-30 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt containing physically denatured starch, and preparation method thereof |
| CN103211016A (en) * | 2013-04-15 | 2013-07-24 | 张丽芳 | Functional yogurt suitable for being drunk by old people and preparation method thereof |
| CN104222290A (en) * | 2014-09-17 | 2014-12-24 | 聊城大学 | Milk beverage rich in 2,6-DMBQ (2,6-dimethoxy-1,4-benzoquinone) and production process thereof |
| CN104322684A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt and preparation method thereof |
| CN104322687A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Lemon yogurt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN108812908A (en) * | 2018-09-12 | 2018-11-16 | 南京财经大学 | A kind of red bean yogurt and preparation method thereof containing rice germ |
| CN110521774A (en) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | A kind of high protein degreasing plumule flavored fermented milk and preparation method thereof |
| CN110521773A (en) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | A kind of high protein low energy defatted wheat germ ABLGG Yoghourt and preparation method thereof |
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
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2007
- 2007-04-23 CN CNA2007100542679A patent/CN101036485A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715824B (en) * | 2009-12-30 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt containing physically denatured starch, and preparation method thereof |
| CN102058134A (en) * | 2010-12-08 | 2011-05-18 | 江南大学 | Active lactobacillus drink and preparation method thereof |
| CN102058134B (en) * | 2010-12-08 | 2012-09-26 | 江南大学 | Active lactobacillus drink and preparation method thereof |
| CN103211016A (en) * | 2013-04-15 | 2013-07-24 | 张丽芳 | Functional yogurt suitable for being drunk by old people and preparation method thereof |
| CN104222290A (en) * | 2014-09-17 | 2014-12-24 | 聊城大学 | Milk beverage rich in 2,6-DMBQ (2,6-dimethoxy-1,4-benzoquinone) and production process thereof |
| CN104322687A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Lemon yogurt and preparation method thereof |
| CN104322684A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN108812908A (en) * | 2018-09-12 | 2018-11-16 | 南京财经大学 | A kind of red bean yogurt and preparation method thereof containing rice germ |
| CN110521774A (en) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | A kind of high protein degreasing plumule flavored fermented milk and preparation method thereof |
| CN110521773A (en) * | 2019-09-12 | 2019-12-03 | 北京联合大学 | A kind of high protein low energy defatted wheat germ ABLGG Yoghourt and preparation method thereof |
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
| CN111280255B (en) * | 2020-04-07 | 2023-09-15 | 蚌埠市华东生物科技有限公司 | Wheat germ yoghurt drink containing stevioside and preparation method thereof |
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Open date: 20070919 |