CN101326932A - Red date fermentation dairy food and method for making same - Google Patents
Red date fermentation dairy food and method for making same Download PDFInfo
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- CN101326932A CN101326932A CNA2008101350952A CN200810135095A CN101326932A CN 101326932 A CN101326932 A CN 101326932A CN A2008101350952 A CNA2008101350952 A CN A2008101350952A CN 200810135095 A CN200810135095 A CN 200810135095A CN 101326932 A CN101326932 A CN 101326932A
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Abstract
The invention relates to a red-date fermented milk product and a preparation method thereof. The product contains the ingredients of raw milk, fermentation agent, stabilizer added prior to fermentation and or stabilizer added after fermentation as well as sweeting agent and/or water. The product also contains jujube juice. According to the mixture ratio, the product contains 300-950 proportions of the raw milk, 1-500 proportions of the jujube juice,1-100 proportions of the sweeting agent and 0-700 proportions of the water; the raw materials are achieved by blending, homogenizing,sterilizing, cooling and fermentation. The fermented milk prepared bu the invention has the flavor of red date, and the fermented milk is more favorable to nourishment and healthcare.
Description
Technical field
The present invention relates to a kind of dairy products, particularly a kind of fermented dairy product.
Background technology
Acidified milk is meant and utilizes microorganism to the lactose fermentation in Ruzhong and the general name of a series products that obtains.Acidified milk is decomposed the lactose of raw milk and produces glucose and galactolipin, and further is converted into lactic acid and other organic acid, and galactolipin can participate in the synthetic of child's cerebroside and nervous substances; The proteolytic enzyme that lactic acid bacteria produces makes proteolysis produce peptide and essential amino acid; The lactate of elements such as the Ca of the many high-absorbilities that form in the yogurt, P, Fe also can prevent baby's rickets, control old man osteoporosis; Acidified milk also has the human body of adjusting intestinal microbiota balance, suppresses harmful bacterium production in the enteron aisle, reduces the cholesterol in human body level, improves the resistance of human body.Therefore, (being acidified milk) has good nutrition and health care value behind the milk fermentation.Acidified milk production is a biotransformation that produces lactic acid with breast as the base-material lactose fermenters; Though produced certain flavor substance during the fermentation,, its local flavor also mainly is milk flavor and tart flavour; On the whole, local flavor is more single, is not easy to be accepted by vast consumer, has had a strong impact on the development in acidified milk market.
Red date is the special product fruit of China, and is delicious in taste, is rich in nutrition, has very high health care to be worth.Date is rich in human body various amino acids necessary, vitamin and mineral matter, also contains abundant CAMP (CAMP), cyclic guanosine monophosphate (CGMP), fructose, compound sugar Flavonoid substances, triterpene compound etc., has plurality of health care functions.Wherein CAMP can be regulated the metabolism of human body, and new cell is generated rapidly, and dead cell is eliminated very soon, and can strengthen hemopoietic function of bone marrow, strengthens erythrocytic content in the blood, and the skin smooth exquisiteness that will become is flexible like this.Red date has spleen-invigorating function again, drinks jujube juice every day in right amount, can regulate the metabolism of human body, increases the immunity of body, mediator inside and outside environmental balance.In addition, red date also has very high medical value, and the liquid reducing blood lipid that can be used for purifying the blood, accent blood pressure, mitigation artery sclerosis are all effective in cure to oxygen blood deficiency, anaemia, cough due to deficiency of the lung, neurasthenia, insomnia, hypertension, septicaemia and anaphylaxis organization activity purplish or white patches on the skin etc.Therefore, red date by domestic and international medical circle certainly and the nutritional tonics of praising highly.
The present invention adds red date in the acidified milk to, not only can give the local flavor of acidified milk red date, remedies the single defective of acidified milk local flavor, and the nutritional labeling complementation of the nutritional labeling of red date and acidified milk makes acidified milk have more healthy nutritive value.Because the local flavor and the nutritional health function of red date have general common recognition in China consumers in general, therefore, red date combines with acidified milk, and Development and Production red date fermentation breast will have good market prospects.
Summary of the invention
In order to overcome the single problem of acidified milk local flavor, the invention provides a kind of fermented dairy product of giving the local flavor of acidified milk red date, make acidified milk have more healthy nutritive value.The present invention also provides the preparation method of this kind fermented dairy product.
The present invention adopts following technical scheme:
A kind of red date fermentation dairy food, comprise stabilizing agent, sweetener and/or water that the stabilizing agent that adds before raw material milk, leavening, the fermentation and/or the back of fermenting add, also comprise jujube juice, by weight ratio, 300 parts～950 parts of described raw material milks, 1 part～500 parts in jujube juice, 1 part～100 parts of sweeteners, 0～700 part in water, above-mentioned raw material makes after allotment, homogeneous, sterilization, cooling, fermentation.
Above-mentioned red date fermentation dairy food, the stabilizing agent that adds before the fermentation can be pectin, starch, melon bean gum, gelatin monomer or compound stabilizer, addition is 2 parts～10 parts; The stabilizing agent that the fermentation back adds can be pectin, CMC, melon bean gum monomer or compound stabilizer, and addition is 2 parts～10 parts; Sweetener is white sugar, Aspartame, AK sugar monomer or compound sweetener, and sugariness is 80～120; Leavening can be lactobacillus bulgaricus and streptococcus thermophilus or lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain; Preferably also before fermentation or after the fermentation, be added with Bifidobacterium, lactobacillus acidophilus, lactobacillus-casei probiotics strain or the Bifidobacterium of going down to posterity, lactobacillus acidophilus, lactobacillus-casei probiotics strain.
The present invention provides a kind of preparation method of above-mentioned red date fermentation dairy food simultaneously, comprises the following steps:
Step 1: the pre-treatment raw material milk, and with its be cooled to 4 ℃～6 ℃ standby;
Step 2: the stabilizing agent and the jujube juice that add before sweetener, the fermentation are dissolved into through in the milk of pre-treatment at interior auxiliary material, make milk through allotment; If need after fermentation, add auxiliary material, then adopt following method to make the stabilizing agent colloidal sol that the fermentation back adds earlier: water is heated to more than 90 ℃, stabilizing agent, the jujube juice that sweetener, fermentation back the are added dissolving mixing that is added to the water while stirring is prepared into stabilizing agent colloidal sol;
Step 3 will be preheating to 55-60 ℃ through the milk of pre-treatment or through the milk of allocating, and behind homogeneous under 15Mpa～20Mpa condition, pass through sterilization processing again, be cooled to fermentation temperature then and ferment;
Step 4: leavening added in the milk material that step 3 makes ferment, fermentation temperature is at 39-43 ℃, and fermentation time is 4～6 hours, reaches 75～85 ° to acidity, stops fermentation;
Step 5:, then the stabilizing agent colloidal sol that makes in the step 2 is mixed with the milk that ferments if do not add auxiliary material or only add partial supplementary material before the fermentation;
Step 6: after stirring, finished product is made in cooling.
The present invention has added jujube juice in acidified milk, prepare the red date fermentation breast, not only can give the local flavor of acidified milk red date, remedy the single defective of acidified milk local flavor, and the nutritional labeling complementation of the nutritional labeling of red date and acidified milk makes acidified milk have more healthy nutritive value.
Description of drawings
Fig. 1: the production process route that the present invention adopts.
The specific embodiment
Key point of the present invention is to have added jujube juice in acidified milk, and the addition scope of jujube juice in acidified milk is 0.1%～50%.By weight ratio, it is as follows to fill a prescription: 300 parts～950 parts in raw material milk, 1 part～500 parts in jujube juice, leavening trace, one 2 parts～10 parts of stabilizing agents, 22 parts～10 parts of stabilizing agents, 1 part～100 parts of sweeteners, 0～700 part in water.
In the above-mentioned prescription each composition is required:
(1) raw material milk: raw milk need meet GB6914-86 " fresh cow's milk acquisition criteria "; Perhaps adopt reconstituted milk (milk powder and water reduce with 1: 7 ratio)
(2) jujube juice: general red date processing and preparing, perhaps concentrate (concentrated 1 times～6 times etc.)
(3) leavening: commercially available throw type leaven (includes lactobacillus bulgaricus, streptococcus thermophilus, perhaps also additionally being added with probiotic strain co-fermentation such as Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei or fermentation stops the back and mixes), or the lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain (perhaps also additionally be added with probiotic strain co-fermentation such as Bifidobacterium, lactobacillus acidophilus, Lactobacillus casei or fermentation stop the back mix), the fresh milk that can ferment gets final product.
(4) stabilizing agent 1: monomer or compound stabilizers such as pectin, starch, melon bean gum, gelatin are as the criterion can stablize the acidified milk system.
(5) monomer or compound stabilizers such as stabilizing agent 2:(pectin, CMC, melon bean gum are as the criterion can stablize the acidified milk system.
(6) sweetener: white sugar, Aspartame, the independent or composite use of AK sugar, sugariness reaches 80～120 and gets final product.
(7) water: pure water
Production process route elaborates to production process route as shown in Figure 1 below:
(1) former milk: according to GB6914-86 " fresh cow's milk acquisition criteria " check raw material milk, and weigh, then, with the raw material milk of weighing through filtrations of sieving (can select 100 orders), the usefulness centrifugal removal of impurities of centrifuge (optional 4000r/min); Then, will through the cooling of the milk of pre-treatment be cooled to 4 ℃～6 ℃ standby.
(2) allotment: be about to auxiliary material and be dissolved in the milk, during acidified milk was produced usually, the point of addition of auxiliary material (sweetener, stabilizing agent, jujube juice) had two: before fermentation and after the fermentation; Auxiliary material can add also before fermentation and can add after fermentation, and perhaps a part is added before fermentation, and a part is added after fermentation.
1. allotment before the fermentation: after will be through the milk of pre-treatment quantitative, before homogeneous, dissolve auxiliary material with milk (part milk can be heated), soon sweetener, stabilizing agent, jujube juice join in the milk while stirring, fully dissolve mixing, just batching is promptly finished, and then can enter homogeneous, sterilization, cooling, sweat.
2. fermentation back allotment: water is heated to more than 90 ℃, sweetener, stabilizing agent, jujube juice are added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol, then stabilizing agent colloidal sol is mixed with the milk that ferments, after stirring, directly enter cooling, canned sweat.
(3) homogeneous, sterilization, cooling: deployed milk is preheating to 55-60 ℃, (usually homogenization pressure is 15Mpa～20Mpa) to homogeneous, sterilization (being generally 95 ± 2 ℃, 300 seconds), cool to fermentation temperature (38 ℃～43 ℃, also can with reference to the specific requirement of fermented bacterium) then.(annotate: this process is by finishing automatically behind homogenizer and the sterilization machine setup parameter in the big production of acidified milk)
(4) fermentation: will ferment in the leavening adding milk material, fermentation temperature is at 38-43 ℃, and fermentation time is 4～6 hours, stirs breakdown of emulsion after acidity reaches 75～85 ° of T, stops fermentation;
(5) cooling, canned: after fermentation termination arrives, stir, be cooled to temperature 10-30 ℃ with cultured milk's breakdown of emulsion; Canned in packaging bag, promptly obtain finished product.
Embodiment one
Present embodiment is the higher Chinese date yoghourt of preparation protein content, and composition consists of: 910 parts in raw material milk, 0.5 part in concentrated six times jujube juice, 0.1 part of direct vat inoculation, 10 parts of converted starches, 80 parts of white sugars.
The preparation method of the Chinese date yoghourt of present embodiment is: raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", through after the pre-treatment, get 910 parts, prepare burden before adopting fermentation, add converted starch, white sugar, jujube juice while stirring in milk, fully dissolve mixing, just batching is promptly finished, and then carries out homogeneous, sterilization, cools to 42 ℃, the inoculation throw type leaven, the long acid of fermentation is to 78 ° of T, stir breakdown of emulsion, stop fermentation, cool to 25 ℃ then, canned, can obtain finished product.
Embodiment two
Present embodiment is the common Chinese date yoghourt of preparation protein content, and composition consists of: 840 parts in raw material milk, 5 parts in concentrated six times jujube juice, 0.1 part of direct vat inoculation, 4 parts of sodium carboxymethylcelluloses (CMC), 40 parts of white sugars, 0.2 part of AK sugar, 110 parts of pure water.
The preparation method of the Chinese date yoghourt of present embodiment is: raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", through after the pre-treatment, gets 840 parts, adopts the mode of preceding batching of fermentation and the batching combination of fermentation back to prepare burden; Add white sugar, AK sugar, jujube juice at first while stirring in milk, fully dissolve mixing, just batching is promptly finished, and then carry out homogeneous, sterilization, cool to 42 ℃, the inoculation throw type leaven, the long acid of fermentation is stirred breakdown of emulsion to 80 ° of T, stops fermentation; Simultaneously, get 120 parts of pure water and be heated to 95 ℃ CMC is added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, after stirring, cool to 25 ℃, canned, can obtain finished product.
Embodiment three
Present embodiment is that preparation protein is 1.0 red date active lactic acid bacteria drink, and composition consists of: 400 parts in raw material milk, 10 parts in concentrated six times jujube juice, 0.1 part of direct vat inoculation, 4 parts of sodium carboxymethylcelluloses (CMC), 40 parts of white sugars, 0.2 part of AK sugar, 550 parts of pure water.
The preparation method of the Chinese date yoghourt of present embodiment is: raw material milk is up to the standards according to GB6914-86 " fresh cow's milk acquisition criteria ", through after the pre-treatment, gets 400 parts, adopts fermentation back batching mode batching; At first fixed measured milk carries out homogeneous, sterilization, cools to 42 ℃, the inoculation throw type leaven, and the long acid of fermentation is stirred breakdown of emulsion to 90 ° of T, stops fermentation; Simultaneously, get 550 parts of pure water and be heated to 95 ℃ CMC, white sugar, AK sugar, jujube juice is added to the water while stirring, fully dissolve mixing, be prepared into stabilizing agent colloidal sol; Then stabilizing agent colloidal sol is mixed with the milk that ferments, after stirring, cool to 10 ℃, canned, can obtain finished product.
Claims (10)
1. red date fermentation dairy food, comprise stabilizing agent, sweetener and/or water that the stabilizing agent that adds before raw material milk, leavening, the fermentation and/or the back of fermenting add, its feature, also comprise jujube juice, by weight ratio, 300 parts～950 parts of described raw material milks, 1 part～500 parts in jujube juice, 1 part～100 parts of sweeteners, 0～700 part in water, above-mentioned raw material makes after allotment, homogeneous, sterilization, cooling, fermentation.
2. red date fermentation dairy food according to claim 1 is characterized in that, the stabilizing agent that adds before the fermentation is pectin, starch, melon bean gum, gelatin monomer or compound stabilizer, and addition is 2 parts～10 parts.
3. red date fermentation dairy food according to claim 1 is characterized in that, the stabilizing agent that the fermentation back adds is pectin, CMC, melon bean gum monomer or compound stabilizer, and addition is 2 parts～10 parts.
4. red date fermentation dairy food according to claim 1 is characterized in that, described sweetener is white sugar, Aspartame, AK sugar monomer or compound sweetener, and sugariness is 80～120.
5. red date fermentation dairy food according to claim 1 is characterized in that, described leavening is lactobacillus bulgaricus and streptococcus thermophilus or lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain.
6. according to any described red date fermentation dairy food of claim 1 to 5, it is characterized in that described red date fermentation dairy food also is added with Bifidobacterium, lactobacillus acidophilus, lactobacillus-casei probiotics strain or the Bifidobacterium of going down to posterity, lactobacillus acidophilus, lactobacillus-casei probiotics strain before fermentation or after the fermentation.
7. the preparation method of the described red date fermentation dairy food of claim 1 comprises the following steps:
Step 1: the pre-treatment raw material milk, and with its be cooled to 4 ℃～6 ℃ standby;
Step 2: the stabilizing agent and the jujube juice that add before sweetener, the fermentation are dissolved into through in the milk of pre-treatment at interior auxiliary material, make milk through allotment; If need after fermentation, add auxiliary material, then adopt following method to make the stabilizing agent colloidal sol that the fermentation back adds earlier: water is heated to more than 90 ℃, stabilizing agent, the jujube juice that sweetener, fermentation back the are added dissolving mixing that is added to the water while stirring is prepared into stabilizing agent colloidal sol;
Step 3: will be preheating to 55-60 ℃ through the milk of pre-treatment or through the milk of allocating, and behind homogeneous under 15Mpa～20Mpa condition, pass through sterilization processing again, and be cooled to fermentation temperature and prepare inoculation fermentation;
Step 4: leavening added in the milk material that step 3 makes ferment, fermentation temperature is at 39-43 ℃, and fermentation time is 4～6 hours, reaches 75～85 ° to acidity, stops fermentation;
Step 5:, then the stabilizing agent colloidal sol that makes in the step 2 is mixed with the milk that ferments if do not add auxiliary material or only add partial supplementary material before the fermentation;
Step 6: after stirring, finished product is made in cooling.
8. red date fermentation dairy food according to claim 7 is characterized in that, if add stabilizing agent, then the stabilizing agent of Jia Ruing is pectin, starch, melon bean gum, gelatin monomer or compound stabilizer in the step 2, and addition is 2 parts～10 parts; If add stabilizing agent, then the stabilizing agent of Jia Ruing is pectin, CMC, melon bean gum monomer or compound stabilizer in the step 5, and addition is 2 parts～10 parts; The sweetener that adds is white sugar, Aspartame, AK sugar monomer or compound sweetener, and sugariness is 80～120.
9. red date fermentation dairy food according to claim 7 is characterized in that, described leavening is lactobacillus bulgaricus and streptococcus thermophilus or lactobacillus bulgaricus that goes down to posterity and streptococcus thermophilus strain.
10. according to any described red date fermentation dairy food of claim 7 to 9, it is characterized in that, in the step 4, before fermentation or after stopping fermentation, also be added with Bifidobacterium, lactobacillus acidophilus, lactobacillus-casei probiotics strain or the Bifidobacterium of going down to posterity, lactobacillus acidophilus, lactobacillus-casei probiotics strain.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550666A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of low-sugar mixing type yoghurt |
| CN103082017A (en) * | 2013-01-28 | 2013-05-08 | 甘肃农业大学 | Processing technology of soft elaeagnus angustifolia L. cheese |
| CN104381447A (en) * | 2014-10-21 | 2015-03-04 | 田维荣 | Fermented red date and lactic acid bacteria beverage and preparation process thereof |
| CN104430867A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Preparation method of living bacterium type red jujube acid milk beverage |
| CN105795276A (en) * | 2014-12-30 | 2016-07-27 | 李志润 | Preparation of jujube concentrated solution and application method thereof |
| CN106538679A (en) * | 2015-09-16 | 2017-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| CN106689360A (en) * | 2015-08-05 | 2017-05-24 | 内蒙古伊利实业集团股份有限公司 | Probiotic fermented milk and preparation method thereof |
| CN106721770A (en) * | 2016-11-14 | 2017-05-31 | 山东省食品发酵工业研究设计院 | Using the method for the red jujube prebiotic beverage of preparation ferment |
| CN106857836A (en) * | 2017-01-22 | 2017-06-20 | 天津金匮堂生物科技有限公司 | A kind of old Yoghurt formulation of sugar-free wild jujube and preparation method |
| CN106889186A (en) * | 2017-01-22 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN106900854A (en) * | 2017-01-22 | 2017-06-30 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN109588487A (en) * | 2019-01-23 | 2019-04-09 | 江西蒙山乳业有限公司 | A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% |
| CN113100293A (en) * | 2021-04-12 | 2021-07-13 | 石家庄君乐宝乳业有限公司 | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof |
-
2008
- 2008-07-30 CN CNA2008101350952A patent/CN101326932A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102550666A (en) * | 2010-12-16 | 2012-07-11 | 苏州工业园区尚融科技有限公司 | Preparation method of low-sugar mixing type yoghurt |
| CN103082017A (en) * | 2013-01-28 | 2013-05-08 | 甘肃农业大学 | Processing technology of soft elaeagnus angustifolia L. cheese |
| CN104381447A (en) * | 2014-10-21 | 2015-03-04 | 田维荣 | Fermented red date and lactic acid bacteria beverage and preparation process thereof |
| CN104430867A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Preparation method of living bacterium type red jujube acid milk beverage |
| CN105795276A (en) * | 2014-12-30 | 2016-07-27 | 李志润 | Preparation of jujube concentrated solution and application method thereof |
| CN106689360A (en) * | 2015-08-05 | 2017-05-24 | 内蒙古伊利实业集团股份有限公司 | Probiotic fermented milk and preparation method thereof |
| CN106538679A (en) * | 2015-09-16 | 2017-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of air-setting type Yoghourt and preparation method thereof |
| CN106721770A (en) * | 2016-11-14 | 2017-05-31 | 山东省食品发酵工业研究设计院 | Using the method for the red jujube prebiotic beverage of preparation ferment |
| CN106857836A (en) * | 2017-01-22 | 2017-06-20 | 天津金匮堂生物科技有限公司 | A kind of old Yoghurt formulation of sugar-free wild jujube and preparation method |
| CN106889186A (en) * | 2017-01-22 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN106900854A (en) * | 2017-01-22 | 2017-06-30 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN106982979A (en) * | 2017-06-01 | 2017-07-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double fermented frozen drinks and preparation method thereof |
| CN109588487A (en) * | 2019-01-23 | 2019-04-09 | 江西蒙山乳业有限公司 | A kind of Chinese date yoghourt and preparation method thereof of protein content 2.3% |
| CN113100293A (en) * | 2021-04-12 | 2021-07-13 | 石家庄君乐宝乳业有限公司 | Apple-flavored fermented milk containing natural green apple essence and preparation method thereof |
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Open date: 20081224 |