CN101697753B - Method for preparing collard berry yoghurt and product thereof - Google Patents
Method for preparing collard berry yoghurt and product thereof Download PDFInfo
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- CN101697753B CN101697753B CN2009100758403A CN200910075840A CN101697753B CN 101697753 B CN101697753 B CN 101697753B CN 2009100758403 A CN2009100758403 A CN 2009100758403A CN 200910075840 A CN200910075840 A CN 200910075840A CN 101697753 B CN101697753 B CN 101697753B
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Abstract
The invention particularly relates to a method for preparing collard berry yoghurt and a product thereof, which solves the problems of single nutrition and poor mouth feel of the prior yoghurt and lutein functional product. In the method, collard, pineapple and raw milk are taken as main raw materials and the method comprises the following steps: preparing a fermenting agent, collard powder and pineapple berry, then mixing the collard powder, the pineapple berry and the raw milk, fermenting and curing after cold storage so as to obtain the product, wherein the collard powder is added in the preparation process of the fermenting agent. The invention has the advantages that the nutrition and the functions of collard, pineapple particles and yoghurt are effectively compounded, the colour of the collard berry yoghurt is light green and natural, the collard berry yoghurt has a favorable tissue state, has compact and smooth quality, moderate viscosity, sweet and sour taste and aromatic flavour and is soft and smooth, and the product is a purely natural product, is rich in the effective components of lutein, Vc, lactic acid and the like and does not contain any preservative.
Description
Technical field
The present invention relates to preparation method of a kind of collard fruit yogurt and products thereof, specifically, the present invention relates to a kind of is raw material with collard, pineapple and cow's milk, respectively through the collard fruit yogurt of powder process, granulation, fermenting and producing.
Background technology
Lutein is a kind of natural of excellent performance.A certain amount of lutein is joined in the food, have the free radical of resisting and in human body, cause cell and organ senescence, thereby can prevent that vascular sclerosis, coronary heart disease, tumour, eyesight from descending with blind etc.Simultaneously, the lutein lovely luster, stable under acid-base condition, present-color material content height, applied range has no side effect, and is a kind of functional pigment that integrates nutrition, keeps healthy.
Have now and mainly contain following document about the lutein health beverages:
Chinese patent, application number is 200710142977.7, a kind of preparation method of sight protection beverage is disclosed, its primary raw material has peach juice, carrot juice, tomato juice, white granulated sugar, lutein, vitamin B1, vitamin B2, vitamin C, beta carotene, citric acid and raw materials such as numerous food anticorrisive agent, stabilizing agent, preparation method is the beverage that the mixing preparation of various raw materials forms, though product is nutritious, cost is too high, is unfavorable for that consumption is universal.
Chinese patent, application number is 200510065486.8, a kind of method for making of Kangshiming sour milk tablet is disclosed, be with fat-soluble A, lutein, lycopene, beta carotene is dissolved in the perilla herb oil, then with white sugar, glucose, vitamin B2, vitamin B6, cobalamin, folic acid, nicotinic acid, calcium lactate, zinc gluconate, Cr-enriched yeast, Se-enriched yeasts etc. add in the purification milk together, homogeneous, after the sterilization, be concentrated into and contain solid content 45%, again through cooling, add ferment-fermented, spray-drying, finished product, it is highly compound that product also has nutrition, the convenient advantage of using, but cost height, the program complexity, and owing to preventing that acid from falling in the condensing interpolation alkaline matter in the spray-drying process, lost the peculiar taste of lactobacillus-fermented product.
Chinese patent, application number is 03133767.8, a kind of method for making that comprises the beverage of milk, sour milk, other milk beverage dairy products and other type is disclosed, as mineral water, cola, fruit juice etc., promptly in dairy products or beverage, add lutein, zinc, selenium and make a kind of dairy products and beverage that helps eyesight, method is simple, but taste is single, also has certain limitation.
Collard (Brassic oleracea var.acephala DC.) originates in Mediterranean and little Ya Xiya one band, biennial or herbaceos perennial, belong to a mutation of Cruciferae Btassica brassica specie, be a kind of near the foliage plant of wild cabbage wild species, also be a kind of vegetables of being rich in protein, various mineral matter and vitamin, also contain a large amount of lutein in addition in the collard.The functional product that several collards few in number are only arranged in the prior art, as, Brassica Oleracea var. acephala powder or collard green juice powder, it is only processed the collard drying and crushing or simply adds plant edible fiber and is the finished product sale, functional components easily runs off, and mouthfeel is poor, and nutrition is single; The collard drink is not disclosed in addition.
Known sour milk is to be raw material with cow's milk or dairy products, after homogeneous (or heterogeneity), sterilization (or sterilization), cooling, adds specific microbe leaven and the product made.Because the fermentation of lactic acid bacteria makes nutritional labeling more become perfect than cow's milk, is easier to digest and assimilate.Studies show that sour milk has the aging of preventing, anti-cancer, improve the body immunity, ward off disease, reduce cholesterol, hypotensive and prevent the function of cardiovascular and cerebrovascular disease that simultaneously, sour milk has the peculiar taste of fermentation again, therefore, the prospect of production of sour milk is wide.The preparation method of existing fruit yogurt generally is the fruit grain refrigeration after-ripening finished product that adds sugaring after the raw milk fermentation again, the mouthfeel of fruit grain is difficult to merge mutually with the mouthfeel of yogurt in the sour milk of making, mouthfeel is sweet excessively, and the sugaring process can cause a large amount of losses of the nutrient in the fruit grain in fruit grain process, lost the local flavor of fresh fruit simultaneously, thereby desalinated fruit yogurt nutrition and the compound characteristics of mouthfeel, this also is one of complaint focus of finished product fruit yogurt in the market.
Summary of the invention
The objective of the invention is to solve existing collard functional product functional components easily runs off, mouthfeel is poor, the problem that nutrition is single, domesticated strain, screening formula is developed the natural fermented collard fruit yogurt of a kind of preservative free, essence and other food additives.
The present invention realizes by the following technical solutions:
A kind of preparation method of collard fruit yogurt, with collard, pineapple and raw milk is primary raw material, through the preparation leavening, the preparation Brassica Oleracea var. acephala powder, preparation pineapple fruit grain mixes Brassica Oleracea var. acephala powder, pineapple fruit grain and raw milk then and ferments the refrigeration after-ripening, obtain a kind of directly edible coagulating type collard fruit yogurt that supplies, wherein add Brassica Oleracea var. acephala powder in the preparation process of leavening.
Its concrete steps are as follows:
(1) preparation of culture medium
The lactic acid bacteria activation:
10～15g skimmed milk powder is dissolved in the 100ml water, packing, 0.07～0.10Mpa, 115～121 ℃ of sterilization 15～25min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve.
The domestication culture medium:
10～15g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, add the Brassica Oleracea var. acephala powder of weight again, packing, 0.07～0.10Mpa, 115～121 ℃ of sterilization 15～25min for domestication reconstituted milk weight 8%, get skimmed milk domestication culture medium, it is standby to place 4 ℃ of refrigerators to preserve.
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve.Wherein the weight of activation switching bacterial classification is generally 1～5% of skimmed milk activation medium weight.
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, be cooled to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain; Wherein the weight of activated spawn is generally 1～5% of skimmed milk domestication culture medium weight.
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening; Wherein the weight of test tube domesticated strain is generally 1～5% of skimmed milk domestication culture medium weight.
(5) production of collard fruit yogurt, each material rate is weight percentage,
Add 6%～10% Brassica Oleracea var. acephala powder in 100% the raw milk, homogeneous, add 3%～5% pineapple fruit grain, under 90～95 ℃ of conditions, sterilization 5～20min, the leavening of inoculation 2%～4%, cultivate 3～5h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 12～24h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
Raw milk is fresh cow milk or reconstituted milk.The proportion relation of skimmed milk powder and water was when reconstituted milk prepared: 10～15g skimmed milk powder is dissolved in the 100ml water.Needs according to taste also can add white granulated sugar.
The product that the preparation method of above-mentioned collard fruit yogurt makes.
In the collard fruit yogurt of the present invention, collard is the vegetables of being rich in protein, various mineral matter and vitamin, contains a large amount of lutein again; Contain multiple nutrients materials such as abundant fructose, glucose, amino acid, organic acid, protein, fat, crude fibre, calcium, carrotene in the pineapple.Studies have shown that contained bromelain can be treated the formation of bronchitis, anti-tampon in the pineapple, the effect of diuresis, detumescence is arranged, the Cobastab that pineapple is contained can promote human body metabolism, eliminate tired effect.The present invention is effectively in conjunction with the nutrition and the function of collard, pineapple and sour milk, has the aging of preventing, vision protection, anti-cancer, the immunity of raising body, low cholesterol, hypotensive and prevent multiple functions such as cardiovascular and cerebrovascular disease.
The concrete screening scheme of each raw material of the present invention is as follows:
Experiment of single factor
1, collard juice addition determines
At fresh milk 100g, granulated sugar 7%, inoculum concentration 3%, temperature are 42 ± 1 ℃, fermentation time is under the condition of 4.5h, selects the addition of different collard juice to experimentize respectively, the results are shown in Table 3:
Determining of table 3 collard addition
As can be seen from Table 3: collard is very few, and mouthfeel is single, and color and luster and structural state are relatively poor, and is functional poor; And addition is too much, and then the sensory evaluation scores of sour milk also can descend, and addition is 6～10% o'clock, satisfy the requirement of sour milk sensory evaluation scores substantially, and addition is at 8% o'clock, and the sour milk sensory evaluation scores is the highest, and color and luster and local flavor, structural state and mouthfeel are best.
2, fermentation time determines
At the collard addition is 8%, fresh milk 100g, and granulated sugar 7%, inoculum concentration 3%, temperature are under 42 ± 1 ℃ the condition, to select different fermentation times to experimentize, and the results are shown in Table 4:
Determining of table 4 fermentation time
As shown in Table 4, fermentation time all has certain influence to structural state, the mouthfeel of sour milk.The fermentation fermentation time is too short, and fermentation not exclusively causes soft easily layering of sour milk tissue and frankincense to distinguish the flavor of not enough.But fermentation time is long, causes then that whey is separated out, tart flavour increases and the local flavor variation.Fermentation time is 3～5h, satisfies the requirement of sour milk mouthfeel substantially, wherein, during fermentation 5h, the sour milk delicate mouthfeel of making, sour-sweet moderate, quality is even.
3, pineapple fruit grain addition determines
Collard 8%, fresh milk 100g, granulated sugar 7%, inoculum concentration 3%, fermentation time 4.5h, temperature is under 42 ± 1 ℃ the prerequisite, selects different pineapple fruit grain additions to experimentize, and the results are shown in Table 5:
Determining of table 5 fruit grain addition
As can be seen from Table 5, pineapple fruit grain addition for a long time, its finished product institutional framework is inhomogeneous, and has bubble to produce.And addition is when very few, and the mouthfeel of finished products local flavor descends, and can not guarantee its nutrition, function.When addition is 3～5g, satisfy effect substantially, when addition is 4g, whole structure the best of pineapple sour milk.
Experiment of single factor is the result show, the addition of collard powder and fruit grain is very few, and fermentation time is too short, and then functional poor, the finished product structural state is bad, and mouthfeel is single; The addition of collard powder and fruit grain is too much, and fermentation time is long, and its sensory evaluation scores also can descend.Therefore, the collard addition is 6～10%, a fruit grain addition is 3～5%, during fermentation time 3～5h, and fruit collard yogurt quality, mouthfeel and the trophic function made can satisfy the demands of consumers substantially.
Orthogonal test and analysis:
The present invention uses the Orthogonal Experiment and Design in the DPS data statistic analysis, serves as to investigate the factor with the addition of collard, the addition and the fermentation time of pineapple fruit grain, establishes 3 levels respectively, is: L
9(3
4) orthogonal design, the factor level table and the result of orthogonal design are as follows:
Table 6L
9(3
4) factor and the level of orthogonal test
Orthogonal experiments and analysis
Table 7L
9(3
4) orthogonal test scheme and interpretation of result
Through L
9(3
4) orthogonal test can get, collard powder, pineapple fruit grain, fermentation time to the order of collard fruit yogurt local flavor influence size are: B＞A＞C promptly: fermentation time control＞collard content＞fruit addition, collard fruit yogurt optimum formula is B
2A
2C
1, and the result of sensory evaluation scores shows that best collard fruit yogurt prescription is B
2A
2C
3, therefore with B
2A
2C
1For technological parameter is made sour milk, sensory evaluation scores is 94 minutes again, is higher than B
2A
2C
3, so collard fruit yogurt optimum formula is B
2A
2C
2. promptly: fermentation time 4.5h, collard addition are 7%, really a grain addition is 4%.Have a favorable tissue state with what this parameter was produced, quality is solid level and smooth, modest viscosity, and sour and sweet palatability, gentle smooth, aromatic flavour.
Index and method
1, the mensuration of acidity
Adopt accurate digital display acidometer (PHS-3TC)
2, subjective appreciation method
Adopt evaluation personnel scoring, different finished product sour milks are evaluated with smell, three aspects of mouthfeel from structural state, color and luster respectively.Total points is 10 minutes, and wherein structural state is 3 minutes, color and luster and smell 3 minutes, mouthfeel 4 minutes.Concrete standards of grading see Table 1, and its physical and chemical index sees Table 2.
Table 1 standards of grading
Table 2 cultured milk country physical and chemical standards
The present invention has the beneficial effect fruit:
Compare with product with prior art, collard fruit yogurt of the present invention has following advantage:
(1) the present invention adds Brassica Oleracea var. acephala powder and pineapple fruit grain and carries out lactic fermentation, the nutrition and the function of effective compound collard, pineapple grain and yogurt in the Ruzhong.
(2) 3 kinds of raw material mouthfeels that the resulting collard fruit yogurt of the present invention is fully compound, color and luster light green natural, have the favorable tissue state, quality is solid level and smooth, modest viscosity, sour and sweet palatability, gentle smooth, aromatic flavour.
(3) the collard fruit yogurt that obtains of the present invention is an all-natural product, be rich in lutein (230～420 μ g/100ml), Vc (12～40mg/100ml) and functional component such as lactic acid, do not contain any anticorrisive agent.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1
(1) preparation of culture medium
The lactic acid bacteria activation:
The 10g skimmed milk powder is dissolved in the 100ml water, packing, 0.08Mpa, 120 ℃ of sterilization 20min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve.
The domestication culture medium:
The 10g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, adds the Brassica Oleracea var. acephala powder of weight again for domestication reconstituted milk weight 8%, packing, 0.08Mpa, 120 ℃ of sterilization 20min get skimmed milk domestication culture medium, and it is standby to place 4 ℃ of refrigerators to preserve.
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve.
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, be cooled to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain;
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening;
(5) production of collard fruit yogurt, each material rate is weight percentage,
In 100% fresh milk, add 7% white granulated sugar, 8% collard powder, homogeneous, add 3% pineapple fruit grain, under 95 ℃ of conditions, sterilization 20min, the leavening of inoculation 3%, cultivate 4h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 20h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
Embodiment 2
(1) preparation of culture medium
The lactic acid bacteria activation:
The 15g skimmed milk powder is dissolved in the 100ml water, packing, 0.10Mpa, 121 ℃ of sterilization 15min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve.
The domestication culture medium:
The 15g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, adds the Brassica Oleracea var. acephala powder of weight again for domestication reconstituted milk weight 8%, packing, 0.10Mpa, 121 ℃ of sterilization 15min get skimmed milk domestication culture medium, and it is standby to place 4 ℃ of refrigerators to preserve.
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve.
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, be cooled to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain;
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening;
(5) production of collard fruit yogurt, each material rate is weight percentage,
In 100% fresh milk, add 7% white granulated sugar, 6% collard powder, homogeneous, add 4% pineapple fruit grain, under 90 ℃ of conditions, sterilization 5min, the leavening of inoculation 2%, cultivate 3h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 12h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
Embodiment 3
The lactic acid bacteria activation:
The 12g skimmed milk powder is dissolved in the 100ml water, packing, 0.07Mpa, 115 ℃ of sterilization 25min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve.
The domestication culture medium:
The 12g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, adds the Brassica Oleracea var. acephala powder of weight again for domestication reconstituted milk weight 8%, packing, 0.07Mpa, 115 ℃ of sterilization 25min get skimmed milk domestication culture medium, and it is standby to place 4 ℃ of refrigerators to preserve.
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve.
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, be cooled to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain;
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening;
(5) production of collard fruit yogurt, each material rate is weight percentage,
In 100% reconstituted milk, add 7% white granulated sugar, 10% collard powder, homogeneous, add 5% pineapple fruit grain, under 92 ℃ of conditions, sterilization 15min, the leavening of inoculation 4%, cultivate 5h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 24h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
Embodiment 4
The lactic acid bacteria activation:
The 13g skimmed milk powder is dissolved in the 100ml water, packing, 0.09Mpa, 118 ℃ of sterilization 22min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve.
The domestication culture medium:
The 13g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, adds the Brassica Oleracea var. acephala powder of weight again for domestication reconstituted milk weight 8%, packing, 0.09Mpa, 118 ℃ of sterilization 22min get skimmed milk domestication culture medium, and it is standby to place 4 ℃ of refrigerators to preserve.
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve.
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, be cooled to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain;
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening;
(5) production of collard fruit yogurt, each material rate is weight percentage,
In 100% fresh milk, add 7% white granulated sugar, 9% collard powder, homogeneous, add 3.5% pineapple fruit grain, under 93 ℃ of conditions, sterilization 10min, the leavening of inoculation 3.5%, cultivate 4.5h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 18h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
In the various embodiments described above:
1, the preparation of collard powder
Select to pluck the blade of field planting 60d, cleaning, defoliation arteries and veins, air-dry to constant weight, ultramicro grinding (120～350 order), powder process is standby.
2, the preparation of pineapple fruit grain
Buy fresh pineapple peeling, be cut into the fruit fourth of 3 * 3mm, blanching 3min makes enzyme-deactivating under the 92-95 ℃ of condition, and it is standby to obtain pineapple fruit grain.
Claims (5)
1. the preparation method of a collard fruit yogurt, it is characterized in that: with collard, pineapple and raw milk is primary raw material, through the preparation leavening, the preparation Brassica Oleracea var. acephala powder, preparation pineapple fruit grain mixes Brassica Oleracea var. acephala powder, pineapple fruit grain and raw milk then and ferments, the refrigeration after-ripening, obtain a kind of directly edible coagulating type collard fruit yogurt that supplies, wherein add Brassica Oleracea var. acephala powder in the preparation process of leavening, concrete steps are as follows:
(1) preparation of culture medium
The lactic acid bacteria activation:
10～15g skimmed milk powder is dissolved in the 100ml water, packing, 0.07～0.10Mpa, 115～121 ℃ of sterilization 15～25min get the skimmed milk activation medium, and it is standby to place 4 ℃ of refrigerators to preserve;
The domestication culture medium:
10～15g skimmed milk powder is dissolved in formation domestication reconstituted milk in the 100ml water, add the Brassica Oleracea var. acephala powder of weight again, packing, 0.07～0.10Mpa, 115～121 ℃ of sterilization 15～25min for domestication reconstituted milk weight 8%, get skimmed milk domestication culture medium, it is standby to place 4 ℃ of refrigerators to preserve;
(2) activation of bacterial classification
Get the skimmed milk test tube preservation bacterial classification of 2 ring lactobacillus bulgaricus and streptococcus thermophilus respectively with sterilization snail volume platinum earrings, switching goes into to fill in the test tube of skimmed milk activation medium, be cultured in 37 ℃ of incubators when curdling is consolidated and take out, in kind activate 3 times and get the skimmed milk culture, getting the free of contamination skimmed milk culture of dyeing microscopic examination 1ml transfers and fills in the triangular flask of 100ml skimmed milk activation medium, fully behind the mixing, get activated spawn be cultured to the fixed reality of curdling in 42 ℃ of incubators after, it is standby to place 4 ℃ of refrigerators to preserve;
(3) domestication of bacterial classification
Get the standby skimmed milk domestication culture medium of above-mentioned preservation, heat to about 40 ℃, inoculate and cultivation under 42 ℃ with activated spawn, good to solidifying, promptly pH value is 4.5～4.7, gets the test tube domesticated strain;
(4) preparation of leavening
With the test tube domesticated strain, switching is 2 times in skimmed milk domestication culture medium, is forwarded at last in the triangular flask that fills 100ml skimmed milk domestication culture medium, and fermentation is good to solidifying, and the free of contamination culture of microscopy is fermentation bacterial classification, i.e. leavening;
(5) production of collard fruit yogurt, each material rate is weight percentage,
Add 6%～10% Brassica Oleracea var. acephala powder in 100% the raw milk, homogeneous, add 3%～5% pineapple fruit grain, under 90～95 ℃ of conditions, sterilization 5～20min, the leavening of inoculation 2%～4%, cultivate 3～5h down at 42 ℃, after solidifying well, promptly pH value is 4.5～4.7, place after fermentation 12～24h under 0～4 ℃ of condition again, promptly getting can be for the collard fruit yogurt of directly drinking.
2. the preparation method of a kind of collard fruit yogurt according to claim 1 is characterized in that described raw milk is a fresh cow milk.
3. the preparation method of a kind of collard fruit yogurt according to claim 1 is characterized in that described raw milk is a reconstituted milk, and the proportion relation of skimmed milk powder and water was when reconstituted milk prepared: 10～15g skimmed milk powder is dissolved in the 100ml water.
4. collard fruit yogurt, it adopts method as claimed in claim 2 to make.
5. collard fruit yogurt, it adopts method as claimed in claim 3 to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100758403A CN101697753B (en) | 2009-10-26 | 2009-10-26 | Method for preparing collard berry yoghurt and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100758403A CN101697753B (en) | 2009-10-26 | 2009-10-26 | Method for preparing collard berry yoghurt and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101697753A CN101697753A (en) | 2010-04-28 |
| CN101697753B true CN101697753B (en) | 2011-12-28 |
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| CN102007969B (en) * | 2010-12-28 | 2013-03-27 | 河南科技大学 | Preparation method of peony yoghurt |
| CN102812999B (en) * | 2011-06-10 | 2014-08-13 | 光明乳业股份有限公司 | Fruit-granule solidified yoghourt and method for preparing same |
| CN103734323A (en) * | 2013-12-27 | 2014-04-23 | 夏家志 | Purple cabbage milk tea |
| CN105532870A (en) * | 2015-12-16 | 2016-05-04 | 新希望双喜乳业（苏州）有限公司 | Preparation method of frozen yoghourt |
| CN110583776A (en) * | 2019-10-22 | 2019-12-20 | 江南大学 | Efficient preparation method of flavored vegetable dissolved beans based on collard |
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| CN101011083A (en) * | 2007-02-01 | 2007-08-08 | 危贵茂 | Sour lotus milk and process for making same |
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| CN101011083A (en) * | 2007-02-01 | 2007-08-08 | 危贵茂 | Sour lotus milk and process for making same |
Non-Patent Citations (4)
| Title |
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| 亢晓霞等.甜玉米酸奶生产菌株的分离、筛选及驯化.《中国酿造》.2009,(第6期),91-94. * |
| 李亚蕾.凝固型双歧杆菌酸奶的研制.《保鲜与加工》.2008,第8卷(第3期),38-41. * |
| 邵焕霞.菠萝果肉酸奶的生产工艺研究.《四川食品与发酵》.2008,第44卷(第6期),65-67. * |
| 陈存社等.芦荟酸奶生产工艺的研究.《中国乳品工业》.2004,第32卷(第7期),18-19. * |
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