CN101116459A - Method for making dairy fan by using special probiotic strains of lactobacillus - Google Patents
Method for making dairy fan by using special probiotic strains of lactobacillus Download PDFInfo
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- CN101116459A CN101116459A CNA2007100589707A CN200710058970A CN101116459A CN 101116459 A CN101116459 A CN 101116459A CN A2007100589707 A CNA2007100589707 A CN A2007100589707A CN 200710058970 A CN200710058970 A CN 200710058970A CN 101116459 A CN101116459 A CN 101116459A
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- leavening
- probiotic lactobacillus
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Abstract
The present invention relates to a fabrication method of a milk fan with a specific probiotic lactobacillus as the ferment, the technical proposal of which is characterized in that a disinfected raw material of milk is added with a probiotic lactobacillus as the ferment, and then undergoes the technical procedures including zymosis, clabber, incision, extension, and air-drying to obtain the final product of the milk fan. The present invention adopts the specific probiotic lactobacillus as the ferment to replace the natural zymosis method or the acidophilus milk as the ferment in the prior art, so that the fabrication and processing procedures are made more controllable, and the consistency and the stability of the milk fan are improved, thereby being in favor of the large-scale industrialized production. The great amount of active functional substances produced by the specific lactobacillus can increase the content of the bio-active polysaccharides and polypeptides in the final product, thereby further improving the health-care efficacy of the milk fan.
Description
Technical field
The present invention relates to a kind of preparation method of fermented dairy product, especially a kind of method for making dairy fan that uses specific probiotic lactobacillus as leavening.
Background technology
The breast fan is the characteristic dairy products a kind of among the people in Yunnan Province of China area, yellowish-white, the glossy light of its color, delicate fragrance are sweet and refreshing, unique flavor not only, and contain the multiple nutrients material such as protein, amino acid of a large amount of needed by human body, be subjected to the welcome of numerous people deeply, be described as " Chinese cheese " by people.The traditional fabrication method of breast fan is to add milk in the acid solution of spontaneous fermentation, be made through adding technologies such as thermal agitation again, the existence of traditional fabrication method is a key issue that influences process and quality---can not control by sweat, its manufacturing process is subjected to people's subjective experience and objective environment condition effect fully, poor repeatability can not be carried out large-scale production.
By retrieval, (on March 31st, 2004 authorized to have found Chinese patent " manufacture craft of fresh-keeping milk sector (tippet) ", patent announcement number: CN1143622C), this patent has been announced a kind of preparation method of breast fan, be characterized in adding 15%～30% sour milk slurry and mix to stir and make in fresh milk, the leavening that its uses is from the lactic acid bacteria in the sour milk.It compares the improvement that has to a certain degree with the sour soup spontaneous fermentation in the traditional zymotic, the stability of newborn pectinid flavor produces very big influence but the product of sour milk are verified, even the sour milk with a kind of quality also can cause contained viable lactic acid bacteria amount instability because of the variation of various factors such as processing, transportation, storage, therefore, the employed lactic acid bacteria of this method is limited by the quality of sour milk, and be difficult to keep breast to fan the uniformity and the stability of finished product, and can not carry out large-scale production.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, utilize specific probiotic lactobacillus lactose fermenters to produce the biological nature of lactic acid, a kind of method for making dairy fan that uses specific probiotic lactobacillus as leavening is provided, this preparation method can accurately be controlled the sweat of breast fan, the uniformity and the stability that keep breast fan finished product are produced but large-scale promotion is used for the modernization industry of breast fan.
The present invention is achieved through the following technical solutions:
A kind of method for making dairy fan that uses specific probiotic lactobacillus as leavening, it is characterized in that: the step of its preparation method is:
(1). sterilization and fermentation
With raw milk pasteurize 15 seconds～30 minutes under 65～72 ℃ of temperature conditions, take out, be cooled to 30～32 ℃, be incorporated as the calcium chloride of raw milk gross weight 0.1～0.2%, inoculate specific probiotic lactobacillus, inoculum concentration is 1～5% of a raw milk gross weight, places 35～40 ℃ the interior cultivation and fermentation of constant incubator;
(2). form curdled milk
During the fermentation, the pH value that detects raw milk reaches at 5.8～6.2 o'clock, is incorporated as the renin of raw milk gross weight 0.01～0.02%, and is static to forming curdled milk behind the mixing fast;
(3). form granular curd
It is 1～3cm that formed curdled milk is cut into size
3Grumeleuse, stir gently, get rid of whey, form granular curd;
(4). form breast fan thin slice
Granular curd is placed 65～80 ℃ of hot water blanching drawing and formings, form the translucent breast fan thin slice of long 30～40cm, wide 7～10cm, thick 0.4～0.8mm with good ductility and draftability;
(5). make finished product
Translucent breast fan thin slice after airing under the normal temperature is air-dry, is promptly made breast fan finished product.
And described raw milk is the processed goods of mammiferous milk or mammal milk.
And described mammiferous milk comprises the milk of ox, horse, sheep and camel.
And the processed goods of described mammal milk comprises liquid milk, milk powder and reconstituted milk.
And that described liquid milk comprises is full-cream, degreasing, partially skimmed type liquid milk, and that described milk powder comprises is full-cream, degreasing, partially skimmed type milk powder.
And described specific probiotic lactobacillus is a kind of in Lactobacillus casei or Lactobacillus helveticus or lactobacillus bulgaricus or the streptococcus thermophilus or wherein two kinds and two or more mixtures.
And described specific probiotic lactobacillus leavening is liquid state or powdery.
Advantage of the present invention and good effect are
1. the present invention uses specific probiotic lactobacillus as the acidogenic fermentation agent, substitute natural fermentating method or the use sour milk in the traditional handicraft and made leavening, these specific probiotic lactobacillus have good stable, make process of manufacture be easy to control, increase the uniformity and the stability of newborn fan finished product, be convenient to large-scale industrial production.
2. the present invention is improved existing manufacture craft, adds specific probiotic lactobacillus as the acidogenic fermentation agent, has improved bioactive polysaccharide and polypeptides matter in the newborn fan; Because specific probiotic lactobacillus can produce a large amount of active functional materials, thereby has further improved the health care of newborn fan.
The specific embodiment
The present invention is described in further detail by following examples, but the technology contents that following examples are narrated is illustrative, rather than determinate, should not limit to protection scope of the present invention according to this.
In the present invention, raw milk can adopt the milk of the ox, horse, sheep and the camel that comprise in the mammal, also can use the processed goods of above-mentioned mammal milk, these processed goods are liquid milk, milk powder and reconstituted milks of being processed into by above-mentioned mammal milk, above-mentioned liquid milk comprises full-cream, degreasing, partially skimmed type liquid milk according to fat content, and above-mentioned milk powder comprises full-cream, degreasing, partially skimmed type milk powder according to fat content.
In the present invention, kind as the specific probiotic lactobacillus of leavening comprises Lactobacillus casei, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus, in use can use two kinds and two or more mixtures in a kind of or above-mentioned bacterial classification in the above-mentioned bacterial classification.Simultaneously, can be processed into as required be that liquid starter or direct putting type bacterium powder leavening use with convenient to above-mentioned specific probiotic lactobacillus.
Embodiment 1:
Use the method for making dairy fan of specific probiotic lactobacillus as leavening, its step is as follows:
(1). sterilization and fermentation
Fresh milk 3L is poured in the fermentation tank as raw milk, pasteurize is 30 minutes under 65 ℃ temperature conditions, taking-up is cooled to 32 ℃, the calcium chloride that is incorporated as raw milk gross weight 0.1% mixes, and add liquid Lactobacillus casei 2%, place 37 ℃ the interior fermented and cultured fermentation of constant incubator;
(2). form curdled milk
During the fermentation, the pH value that detects raw milk reaches at 6.0 o'clock, is incorporated as the renin of raw milk gross weight 0.01%, and is static until forming the fine and smooth tough and tensile curdled milk of quality behind the stirring and evenly mixing fast;
(3). form granular curd
Curdled milk is cut into size be 2cm
3Grumeleuse, stir gently, get rid of whey, form granular curd;
(4). form breast fan thin slice
Granular curd is placed 75 ℃ of hot water blanching drawing and formings, form long 30～40cm, wide 7～10cm, the translucent breast fan thin slice of thick 0.4～0.8mm with good ductility and draftability;
(5). make finished product
The airing under normal temperature of translucent breast fan thin slice is air-dry, promptly make the breast fan.
Embodiment 2
Use the method for making dairy fan of specific probiotic lactobacillus as leavening, its step is as follows:
(1). sterilization and fermentation
Fresh milk 20L is put in the plate type heat exchanger as raw milk, 15 seconds of pasteurize under 75 ℃ of temperature conditions, after being cooled to 32 ℃ rapidly, injects frozen water fermentation tank, the calcium chloride that is incorporated as raw milk gross weight 0.15% mixes, and add powdery Lactobacillus casei 1%, place 37 ℃ the interior fermented and cultured fermentation of constant incubator;
(2). form curdled milk
During the fermentation, the pH value that detects raw milk reaches at 6.0 o'clock, is incorporated as the renin of raw milk gross weight 0.01%, and is static to forming the fine and smooth tough and tensile curdled milk of quality behind the stirring and evenly mixing fast;
(3). form granular curd
Curdled milk is cut into size be 2cm
3Grumeleuse, stir gently, get rid of whey, form granular curd;
(4). form breast fan thin slice
Granular curd is placed 70 ℃ of hot water blanching drawing and formings, form long 30～40cm, wide 7～10cm, the translucent breast fan thin slice of thick 0.4～0.8mm with good ductility and draftability;
(5). make finished product
The airing under normal temperature of translucent breast fan thin slice is air-dry, promptly make the breast fan.
Embodiment 3:
Use the method for making dairy fan of specific probiotic lactobacillus as leavening, its step is as follows:
(1). sterilization and fermentation
2L pours in the fermentation tank as raw milk with the raw milk reconstituted milk, 15 seconds of pasteurize under 75 ℃ of temperature conditions, taking-up is cooled to 32 ℃, the calcium chloride that is incorporated as raw milk gross weight 0.1% mixes, and add liquid Lactobacillus helveticus liquid 3%, place 40 ℃ the interior fermented and cultured fermentation of constant incubator;
(2). form curdled milk
During the fermentation, the pH value that detects raw milk reaches at 5.9 o'clock, is incorporated as the renin of raw milk gross weight 0.01%, and is static to forming the fine and smooth tough and tensile curdled milk of quality behind the stirring and evenly mixing fast;
(3). form granular curd
Curdled milk is cut into size be 2cm
3Grumeleuse, stir gently, get rid of whey, form granular curd;
(4). form breast fan thin slice
Granular curd is placed 65 ℃ of hot water blanching drawing and formings, form long 30～40cm, wide 7～10cm, the translucent breast fan thin slice of thick 0.4～0.8mm with good ductility and draftability;
(5). make finished product
The airing under normal temperature of translucent breast fan thin slice is air-dry, promptly make the breast fan.
Claims (7)
1. method for making dairy fan that uses specific probiotic lactobacillus as leavening, it is characterized in that: the step of its preparation method is:
(1). sterilization and fermentation
With raw milk pasteurize 15 seconds～30 minutes under 65～72 ℃ of temperature conditions, take out, be cooled to 30～32 ℃, be incorporated as the calcium chloride of raw milk gross weight 0.1～0.2%, inoculate specific probiotic lactobacillus, inoculum concentration is 1～5% of a raw milk gross weight, places 35～40 ℃ the interior cultivation and fermentation of constant incubator;
(2). form curdled milk
During the fermentation, the pH value that detects raw milk reaches at 5.8～6.2 o'clock, is incorporated as the renin of raw milk gross weight 0.01～0.02%, and is static to forming curdled milk behind the mixing fast;
(3). form granular curd
It is 1～3cm that formed curdled milk is cut into size
3Grumeleuse, stir gently, get rid of whey, form granular curd;
(4). form breast fan thin slice
Granular curd is placed 65～80 ℃ of hot water blanching drawing and formings, form the translucent breast fan thin slice of long 30～40cm, wide 7～10cm, thick 0.4～0.8mm with good ductility and draftability;
(5). make finished product
Translucent breast fan thin slice after airing under the normal temperature is air-dry, is promptly made breast fan finished product.
2. the specific probiotic lactobacillus of use according to claim 1 is characterized in that as the method for making dairy fan of leavening: described raw milk is the processed goods of mammiferous milk or mammal milk.
3. the specific probiotic lactobacillus of use according to claim 2 is as the method for making dairy fan of leavening, and it is characterized in that: described mammiferous milk comprises the milk of ox, horse, sheep and camel.
4. the specific probiotic lactobacillus of use according to claim 2 is as the method for making dairy fan of leavening, and it is characterized in that: the processed goods of described mammal milk comprises liquid milk, milk powder and reconstituted milk.
5. the specific probiotic lactobacillus of use according to claim 4 is as the method for making dairy fan of leavening, it is characterized in that: described liquid milk comprises full-cream, degreasing, partially skimmed type liquid milk, and that described milk powder comprises is full-cream, degreasing, partially skimmed type milk powder.
6. the specific probiotic lactobacillus of use according to claim 1 is characterized in that as the method for making dairy fan of leavening: described specific probiotic lactobacillus is a kind of in Lactobacillus casei or Lactobacillus helveticus or lactobacillus bulgaricus or the streptococcus thermophilus or wherein two kinds and two or more mixtures.
According to claim 1 or the specific probiotic lactobacillus of 6 described uses as the method for making dairy fan of leavening, it is characterized in that: described specific probiotic lactobacillus leavening is liquid state or powdery.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007100589707A CN101116459A (en) | 2007-08-17 | 2007-08-17 | Method for making dairy fan by using special probiotic strains of lactobacillus |
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| CNA2007100589707A CN101116459A (en) | 2007-08-17 | 2007-08-17 | Method for making dairy fan by using special probiotic strains of lactobacillus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169898A (en) * | 2018-07-08 | 2019-01-11 | 湖南农业大学 | A kind of selenium-rich orange peel probiotic products |
| CN113040305A (en) * | 2021-04-21 | 2021-06-29 | 甘肃省农业科学院农产品贮藏加工研究所 | Fermented pumpkin pulp rich in pumpkin polysaccharide and preparation method thereof |
-
2007
- 2007-08-17 CN CNA2007100589707A patent/CN101116459A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169898A (en) * | 2018-07-08 | 2019-01-11 | 湖南农业大学 | A kind of selenium-rich orange peel probiotic products |
| CN113040305A (en) * | 2021-04-21 | 2021-06-29 | 甘肃省农业科学院农产品贮藏加工研究所 | Fermented pumpkin pulp rich in pumpkin polysaccharide and preparation method thereof |
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Open date: 20080206 |