CN101715822A - Yoghurt containing rivier giantarum rhizome and preparation method - Google Patents
Yoghurt containing rivier giantarum rhizome and preparation method Download PDFInfo
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- CN101715822A CN101715822A CN200910265386A CN200910265386A CN101715822A CN 101715822 A CN101715822 A CN 101715822A CN 200910265386 A CN200910265386 A CN 200910265386A CN 200910265386 A CN200910265386 A CN 200910265386A CN 101715822 A CN101715822 A CN 101715822A
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- konjaku
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Abstract
The invention relates to yoghurt containing rivier giantarum rhizome. The yoghurt is prepared from the following raw materials in parts by weight: 50 to 200 parts of rivier giantarum rhizome, 0 to 70 parts of white granulated sugar, 0 to 10 parts of stabilizer, and 720 to 950 parts of fresh milk, wherein each kilogram of the raw materials is added with 0.1 to 1 activity unit of lactic acid bacteria. The invention also provides a method for preparing the yoghurt containing rivier giantarum rhizome. Through special formulation and appropriate process control methods, the invention provides the chewy yoghurt containing rivier giantarum rhizome which is convenient to drink, refreshing in taste and comprehensive in nutrition.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of sour milk that contains konjaku and preparation method thereof belongs to the dairy technology field.
Background technology
Konjaku is commonly called as Yao Konjac, mainly is distributed in India, Ceylon, Vietnam, China's Mainland, and also there is wild distribution in Taiwan.40% weight is glucomannans in its konjaku dry powder, is a kind of vegetarian diet fiber, is the healthy food of natural high fibre.Along with the raising of people's life water product and health care consciousness, the food that contains konjaku more and more receives an acclaim, and becomes a kind of functional health-care food.
CN1869290A discloses a kind of health-care solid sour milk that contains konjaku powder, comprise that fermenting raw materials such as konjaku powder, lactic acid bacteria powder, citric acid make sour milk, and konjaku flour is as fermentation raw material, content requirement to konjaku flour is comparatively strict, prescription control as fruit yoghourt is bad or improper to controlling of production process, easily cause final products phenomenons such as layering, fat floating and albumen precipitation to occur, and its mouthfeel is also basic identical with common sour milk.
Summary of the invention
The purpose of this invention is to provide that a kind of this sour milk has the health-care efficacy of konjaku and sour milk for the sour milk that contains konjaku chewed, and konjaku wherein there is bite, has special mouthfeel.Another object of the present invention provides a kind of above-mentioned method that contains the sour milk of konjaku for preparing, and its preparation technology is simple.
The invention provides a kind of sour milk that contains konjaku, form by the feedstock production of following weight portion:
Konjaku: 50-200 part;
White granulated sugar: 0-70 part;
Stabilizing agent: 0-10 part;
Fresh milk: 720-950 part;
Each thousand parts described raw materials add lactic acid bacteria 0.1-1 unit of activity.
Konjaku wherein is with after the described konjaku peeling, section, described konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dash more than 3 minutes forming tremelloid described konjaku piece product water, then described konjaku piece is cut into that the fourth shape is standby, mouthfeel is compacted.The inventor adds konjaku through discovering in sour milk, closely related with method and size that konjaku is made, abundant bite can be chewed and have to the konjaku among the present invention through abrasive dust, gel, stripping and slicing.
Preferably, the konjaku among the present invention is the thick unequal gel-shaped fourth shape structure of 0.5cm-1cm.The konjaku particle can be blended in the sour milk uniformly like this, and has the strength of chewing, and can chew.
Preferably, described stabilizing agent is selected from one or more the combination in gelatin, pectin, the starch.
Lactic acid bacteria used among the present invention is all available from bacterial classification company Danisco.
The method that the present invention also provides a kind of preparation to contain the sour milk of konjaku wherein, has the following steps:
(1) with after the konjaku peeling, section, described konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dash more than 3 minutes forming tremelloid described konjaku piece product water, it is standby then described konjaku piece to be cut into the thick unequal fourth shape of 0.5cm-1cm;
(2) the check raw milk is fresh milk after qualified, then described fresh milk is carried out an acceptance inspection and clean breast, at last the described fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add described fresh milk in the described storage tank, start and stir, described stabilizing agent and described white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) the described feed liquid after stirring is carried out constant volume, described feed temperature is reduced to below 15 ℃ behind the constant volume;
(5) the described feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
(6) described feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
(7) described feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of described feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) the described feed liquid after will lowering the temperature is injected fermentation tank, when described feed liquid enters described fermentation tank 1/3, starts to stir also and adds described lactic acid bacteria, treats that charging finishes the back and continues to stir 10-15 minute; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of described feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the described feed temperature that will obtain is cooled to 18-25 ℃, described konjaku is packed in the described sour milk basin, and be connected with online add-on system, in the sour milk process, open the valve of described online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
Konjaku has higher medical value, is the product that raw material is made with the konjaku flour, and the effect identical with konjaku flour also arranged, and konjak products is the food of a kind of low sugar, low-heat, low fat, high fiber, and edible back is very favourable to health.Konjaku among the present invention forms the konjaku fourth by processing back, is evenly distributed, can chews after adding in the sour milk, has bite.Can preserve the long period under low temperature condition and layering, fat floating phenomenon not occur, the konjaku fourth has good stability in sour milk.In a word, the present invention is by special formula and suitable process control method, provide a kind of have a bite contain sour milk of konjaku and preparation method thereof, drink conveniently, tasty and refreshing, the comprehensive nutrition of mouthfeel.
The specific embodiment
Below by example feature of the present invention and other correlated characteristic are described in further detail so that technical staff of the same trade fully understands.Any those skilled in the art, equivalent variations, the modification of being done under the prerequisite that does not break away from design of the present invention and principle and combining all should belong to the scope of protection of the invention.
Embodiment 1:
The sour milk that contains konjaku, make by the raw material of following weight:
Konjaku 200 grams;
White granulated sugar 70 grams;
Pectin 10 grams;
Fresh milk 720 grams;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office) 0.1 unit of activity.
The described preparation method who contains the konjaku sour milk is:
(1) with after the konjaku peeling, section, konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dashed 4 minutes forming tremelloid konjaku piece product water, it is standby then the konjaku piece to be cut into the thick unequal fourth shape of 0.5cm;
(2) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add fresh milk in the storage tank, start and stir, pectin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to 12 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 60 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 150bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) feed liquid after will lowering the temperature is injected fermentation tank, when feed liquid enters fermentation tank 1/3, starts to stir and also adds lactic acid bacteria, treats that charging finishes the back and continues to stir 10 minutes; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the feed temperature that obtains is cooled to 18 ℃, konjaku is packed in the described sour milk basin, and be connected with online add-on system, in the sour milk process, open the valve of online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
It is as follows that product detects index:
| Non-fat solid | ??≥6.5％?g/100g |
| Protein | ??≥2.5％?g/100g |
| Fat | ??≥2.5％?g/100g |
| Calcium | ??90-130mg |
Embodiment 2:
The sour milk that contains konjaku, make by the raw material of following weight:
Konjaku 100 grams;
White granulated sugar 35 grams;
Gelatin 2 grams;
Pectin 3 grams;
Fresh milk 860 grams;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office) 0.8 unit of activity.
The described preparation method who contains the konjaku sour milk is:
(1) with after the konjaku peeling, section, konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dashed 5 minutes forming tremelloid konjaku piece product water, it is standby then the konjaku piece to be cut into the thick unequal fourth shape of 0.6cm;
(2) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add fresh milk in the storage tank, start and stir, gelatin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to 10 ℃ behind the constant volume;
(5) the described feed liquid that obtains of preheating makes its temperature reach 65 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 170bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) feed liquid after will lowering the temperature is injected fermentation tank, when feed liquid enters fermentation tank 1/3, starts to stir and also adds lactic acid bacteria, treats that charging finishes the back and continues to stir 15 minutes; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the feed temperature that obtains is cooled to 25 ℃, konjaku is packed in the sour milk basin, and be connected with online add-on system, in the sour milk process, open the valve of online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
It is as follows that product detects index:
Embodiment 3 preparations contain the konjaku sour milk
The sour milk that contains konjaku, make by the raw material of following weight:
Konjaku 50 grams;
Fresh milk 950 grams;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office) 1 unit of activity.
The described preparation method who contains the konjaku sour milk is:
(1) with after the konjaku peeling, section, konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dashed 5 minutes forming tremelloid konjaku piece product water, it is standby then the konjaku piece to be cut into the thick unequal fourth shape of 1cm;
(2) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add fresh milk in the storage tank, start and stir, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to 8 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 62 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 160bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) feed liquid after will lowering the temperature is injected fermentation tank, when feed liquid enters fermentation tank 1/3, starts to stir and also adds lactic acid bacteria, treats that charging finishes the back and continues to stir 12 minutes; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the feed temperature that obtains is cooled to 20 ℃, konjaku is packed in the sour milk basin, and be connected with online add-on system, in the sour milk process, open the valve of online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
It is as follows that product detects index:
| Non-fat solid | ??≥6.5％?g/100g |
| Protein | ??≥2.5％?g/100g |
| Fat | ??≥2.5％?g/100g |
| Calcium | ??90-130mg |
Embodiment 4 preparations contain the konjaku sour milk
The sour milk that contains konjaku, make by the raw material of following weight:
Konjaku 150 grams;
White granulated sugar 50 grams;
Starch 58 grams;
Pectin 2 grams;
Fresh milk 790 grams;
Lactic acid bacteria (available from Danisco A/S BJ Rep Office) 0.5 unit of activity.
The described preparation method who contains the konjaku sour milk is:
(1) with after the konjaku peeling, section, konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dashed 4 minutes forming tremelloid konjaku piece product water, it is standby then the konjaku piece to be cut into the thick unequal fourth shape of 0.8cm;
(2) the check raw milk is fresh milk after qualified, then fresh milk is carried out an acceptance inspection and clean breast, at last the fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add fresh milk in the storage tank, start and stir, starch, pectin and white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) feed liquid after stirring is carried out constant volume, feed temperature is reduced to 14 ℃ behind the constant volume;
(5) feed liquid that obtains of preheating makes its temperature reach 64 ℃;
(6) feed liquid is carried out homogeneous, the pressure of homogeneous is 165bar;
(7) feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) feed liquid after will lowering the temperature is injected fermentation tank, when feed liquid enters fermentation tank 1/3, starts to stir and also adds lactic acid bacteria, treats that charging finishes the back and continues to stir 14 minutes; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the feed temperature that obtains is cooled to 20 ℃, konjaku is packed in the sour milk basin, and be connected with online add-on system, in the sour milk process, open the valve of online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
It is as follows that product detects index:
| Non-fat solid | ??≥6.5％?g/100g |
| Protein | ??≥2.5％?g/100g |
| Fat | ??≥2.5％?g/100g |
| Calcium | ??90-130mg |
Claims (5)
1. sour milk that contains konjaku, it is characterized in that: the described sour milk that contains konjaku is formed by the feedstock production of following weight portion: konjaku 50-200 part, white granulated sugar 0-70 part, stabilizing agent 0-10 part, fresh milk 720-950 part, each kilogram above-mentioned raw materials are added lactic acid bacteria 0.1-1 unit of activity.
2. the sour milk that contains konjaku as claimed in claim 1, it is characterized in that, the preparation method of described konjaku is as follows: with after the peeling of described konjaku, section, described konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, mode gel with boiling, form tremelloid konjaku piece, dash more than 3 minutes forming tremelloid described konjaku piece product water, it is standby then described konjaku piece to be cut into the fourth shape.
3. the sour milk that contains konjaku as claimed in claim 1 is characterized in that, described konjaku is the unequal gel-shaped fourth shape structure of 0.5cm-1cm.
4. the sour milk that contains konjaku as claimed in claim 1 is characterized in that, described stabilizing agent is selected from one or more the combination in gelatin, pectin, the starch.
5. one kind prepares any described method that contains the sour milk of konjaku as claim 1-4, it is characterized in that, comprises the steps:
(1) with after the konjaku peeling, section, described konjaku after the section is carried out drying, grind to form konjaku flour then, mix with water according to 1: 9 ratio, the mode gel with boiling forms tremelloid konjaku piece, dash more than 3 minutes forming tremelloid described konjaku piece product water, it is standby then described konjaku piece to be cut into the thick unequal fourth shape of 0.5cm-1cm;
(2) the check raw milk is fresh milk after qualified, then described fresh milk is carried out an acceptance inspection and clean breast, at last the described fresh milk behind the clean breast is placed storage tank;
(3) in material-compound tank, add described fresh milk in the described storage tank, start and stir, described stabilizing agent and described white granulated sugar are slowly added in the feed bin, by the batch mixer circulation and stirred 20 minutes, obtain feed liquid;
(4) the described feed liquid after stirring is carried out constant volume, described feed temperature is reduced to below 15 ℃ behind the constant volume;
(5) the described feed liquid that obtains of preheating makes its temperature reach 60 ℃-65 ℃;
(6) described feed liquid is carried out homogeneous, the pressure of homogeneous is 150-170bar;
(7) described feed liquid is carried out sterilization, sterilization temperature is that 95 ℃ ± 3 ℃, sterilizing time are 300 seconds;
(8) temperature of described feed liquid is reduced to 42 ℃ ± 1 ℃;
(9) the described feed liquid after will lowering the temperature is injected fermentation tank, when described feed liquid enters described fermentation tank 1/3, starts to stir also and adds described lactic acid bacteria, treats that charging finishes the back and continues to stir 10-15 minute; Stop to stir, pick up counting and ferment, fermentation temperature is 42 ± 1 ℃;
(10) inoculation begins to test the pH value of described feed liquid after 4 hours, stirs immediately when the pH value is 4.60 and beats cold in 30 seconds;
(11) squeeze into the sour milk basin after the described feed temperature that will obtain is cooled to 18-25 ℃, described konjaku is packed in the described sour milk basin, and be connected with online add-on system, in described sour milk process, open the valve of described online add-on system, the two mixes bottle placer automatically, pours in the packing of product automatically.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910265386A CN101715822A (en) | 2009-12-30 | 2009-12-30 | Yoghurt containing rivier giantarum rhizome and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910265386A CN101715822A (en) | 2009-12-30 | 2009-12-30 | Yoghurt containing rivier giantarum rhizome and preparation method |
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| Publication Number | Publication Date |
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| CN101715822A true CN101715822A (en) | 2010-06-02 |
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|---|---|---|---|
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845695A (en) * | 2012-10-09 | 2013-01-02 | 四川月王生物技术有限责任公司 | Konjac fermented food and beverage and preparation method thereof |
| CN103609698A (en) * | 2013-11-14 | 2014-03-05 | 安徽曦强乳业集团有限公司 | Production method of stirred fruit-ingredient fermented yoghurt |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN106106729A (en) * | 2016-06-21 | 2016-11-16 | 黄春蓉 | A kind of yoghurt rich in selemium |
| CN115517297A (en) * | 2022-10-31 | 2022-12-27 | 湖南芝养堂生物科技有限公司 | Preparation method of solidified hericium erinaceus yoghourt |
-
2009
- 2009-12-30 CN CN200910265386A patent/CN101715822A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845695A (en) * | 2012-10-09 | 2013-01-02 | 四川月王生物技术有限责任公司 | Konjac fermented food and beverage and preparation method thereof |
| CN103609698A (en) * | 2013-11-14 | 2014-03-05 | 安徽曦强乳业集团有限公司 | Production method of stirred fruit-ingredient fermented yoghurt |
| CN104430879A (en) * | 2014-12-09 | 2015-03-25 | 柳州三元天爱乳业有限公司 | Process for producing corn-konjak-flavor probiotic yogurt |
| CN106106729A (en) * | 2016-06-21 | 2016-11-16 | 黄春蓉 | A kind of yoghurt rich in selemium |
| CN115517297A (en) * | 2022-10-31 | 2022-12-27 | 湖南芝养堂生物科技有限公司 | Preparation method of solidified hericium erinaceus yoghourt |
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Application publication date: 20100602 |