CN101773160A - Method for processing seabuckthorn yogurt slices - Google Patents
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Abstract
技术领域:营养保健食品加工技术领域要解决的技术问题:解决沙棘口感较酸的问题,通过与牛奶混合调配,乳酸菌发酵,生产出营养全面、酸甜适口的沙棘酸奶片。技术方案的要点:生产沙棘酸奶片,工艺要点是凝乳参数、添加剂配方、干燥条件的确定。凝乳的最佳参数:调节pH值为6.0,依次加入0.02%的CaCl2和2g/L的凝乳酶,缓慢搅拌,保持2.5-3h,然后过80目筛,排放乳清和果汁中的水分;添加剂配方的最佳工艺:全脂奶粉2%;白砂糖粉6%;硬脂酸镁1.5%;麦芽糊精15%;柠檬酸0.10%;CMC-Na 0.2%;干燥条件的最佳参数:真空干燥24小时。主要用途:促进沙棘和乳制品加工技术的发展,填补单纯沙棘制品或乳制品的空白,改变过去传统沙棘生产工艺,为市场提供安全优质的沙棘酸奶片产品。Technical field: Technical field of nutrition and health food processing Technical problem to be solved: Solve the problem of seabuckthorn sour taste, mix and prepare with milk, and ferment with lactic acid bacteria to produce nutritious, sweet and sour seabuckthorn yogurt slices. Key points of the technical plan: to produce seabuckthorn yogurt slices, the key points of the process are the determination of curd parameters, additive formula, and drying conditions. The best parameters for curd: adjust the pH value to 6.0, add 0.02% CaCl 2 and 2g/L rennet in turn, stir slowly, keep for 2.5-3h, then pass through 80 mesh sieve, drain the water in whey and juice ; The best process of additive formula: whole milk powder 2%; white sugar powder 6%; magnesium stearate 1.5%; maltodextrin 15%; citric acid 0.10%; CMC-Na 0.2%; the best parameters of drying conditions : Vacuum dry for 24 hours. Main purpose: to promote the development of seabuckthorn and dairy product processing technology, to fill the blank of pure seabuckthorn products or dairy products, to change the traditional production process of seabuckthorn in the past, and to provide the market with safe and high-quality seabuckthorn yogurt products.
Description
一.技术领域:1. Technical field:
本发明适用于营养保健食品加工技术领域。本产品——沙棘酸奶片可以促进沙棘和乳制品加工技术的发展,填补单纯沙棘制品或乳制品的空白,改变过去传统沙棘生产工艺,为市场提供安全优质的沙棘酸奶片产品。The invention is applicable to the technical field of nutrition and health food processing. This product—seabuckthorn yogurt tablet can promote the development of seabuckthorn and dairy product processing technology, fill the blank of pure seabuckthorn products or dairy products, change the traditional production process of seabuckthorn in the past, and provide safe and high-quality seabuckthorn yogurt tablet products for the market.
二.背景技术:2. Background technology:
沙棘(Hippophae rhamnoides L.)属于胡颓子科,沙棘属。沙棘是《中华人民共和国药典》所记载的药食两用的植物。其中含有维生素类,氨基酸蛋白质、脂肪酸、SOD、黄酮类、萜类、胡萝卜素、微量元素等200多种对人体有益的生化物质。其中维生素C、E、A、胡萝卜素的含量是植物中最高的,破誉为VC之王,不饱和脂肪酸占70%以上,SOD的含量超过了人参,沙棘果实的药用功效,我国近代医学研究也证实了沙棘对气管炎、冠心病、高脂血症具有一定治疗效果,是饮料、食品、化妆品、医药的重要原料。Seabuckthorn (Hippophae rhamnoides L.) belongs to the genus Hippophae rhamnoides. Seabuckthorn is a medicinal and edible plant recorded in the Pharmacopoeia of the People's Republic of China. It contains more than 200 biochemical substances beneficial to the human body, such as vitamins, amino acid proteins, fatty acids, SOD, flavonoids, terpenoids, carotene, and trace elements. Among them, the content of vitamin C, E, A, and carotene is the highest in plants, and it is known as the king of V C. Unsaturated fatty acids account for more than 70%. The content of SOD exceeds that of ginseng. Medical research has also confirmed that seabuckthorn has a certain therapeutic effect on bronchitis, coronary heart disease, and hyperlipidemia, and is an important raw material for beverages, food, cosmetics, and medicine.
三.发明内容:3. Contents of the invention:
为了解决沙棘口感较酸的问题,我们研究了新的加工工艺和方法,以新鲜沙棘为实验原料,通过一次榨汁、过滤,然后与标准化后杀菌冷却的牛奶混合调配,经过发酵、加热、凝乳、过滤、排出乳清、干燥、压片等工艺流程,生产出营养全面、酸甜适口的沙棘酸奶片。In order to solve the problem of sour taste of seabuckthorn, we have studied a new processing technology and method, using fresh seabuckthorn as the experimental raw material, squeezed the juice, filtered it, and then mixed it with standardized sterilized and cooled milk, fermented, heated, condensed Milk, filtration, whey discharge, drying, tableting and other technological processes to produce seabuckthorn yogurt tablets with comprehensive nutrition, sweet and sour taste.
沙棘酸奶片加工工艺流程:Seabuckthorn yogurt slice processing process:
沙棘原料选择,清洗,压榨,过滤,加牛奶混合调配,发酵,加热,凝乳,过滤、排出乳清,加添加剂,干燥,压片,包装,成品。Selection of seabuckthorn raw materials, cleaning, pressing, filtering, mixing with milk, fermentation, heating, curdling, filtering, whey discharge, adding additives, drying, tableting, packaging, and finished products.
生产沙棘酸奶片的工艺配方:Process formula for producing seabuckthorn yogurt slices:
沙棘果汁∶牛奶=1∶3。Sea buckthorn juice: milk = 1:3.
发酵菌种:保加利亚乳酸杆菌和嗜热链球菌(1∶1)。Fermentation strains: Lactobacillus bulgaricus and Streptococcus thermophilus (1:1).
发酵时间:12小时。Fermentation time: 12 hours.
加热温度及时间:121℃,15min。Heating temperature and time: 121°C, 15min.
凝乳:调节pH值为6.0,再依次加入0.02%的CaCl2和2g/L的凝乳酶。在室温下,为了便于凝乳,缓慢地搅拌混合乳,保持2.5~3h,然后过80目筛子,排放乳清和果汁中的水分。Curd milk: adjust the pH value to 6.0, then add 0.02% CaCl 2 and 2 g/L rennet in sequence. At room temperature, in order to facilitate curdling, slowly stir the mixed milk for 2.5-3 hours, then pass through an 80-mesh sieve, and drain the water in the whey and juice.
添加剂加入量(g/mL):全脂奶粉2%;白砂糖粉6%;硬脂酸镁1.5%;麦芽糊精15%;柠檬酸0.10%;CMC-Na 0.2%。Additive amount (g/mL): whole milk powder 2%; white sugar powder 6%; magnesium stearate 1.5%; maltodextrin 15%; citric acid 0.10%; CMC-Na 0.2%.
沙棘酸奶片产品为乳黄颜色,酸甜适口,软硬适合,具有沙棘和酸奶的特有风味。Seabuckthorn yogurt slices are creamy yellow in color, sweet and sour, soft and hard, and have the unique flavor of seabuckthorn and yogurt.
本实用新型发明的有益效果是:在保证沙棘和牛奶营养全面的前提下,又保证了沙棘酸奶片特有的感官质量,利用混合发酵技术,赋予产品质量好,风味佳,耐贮藏,便于携带,营养保健等特征。The beneficial effects of the utility model invention are: on the premise of ensuring comprehensive nutrition of seabuckthorn and milk, the unique sensory quality of seabuckthorn yoghurt slices is guaranteed, and the mixed fermentation technology is used to endow the product with good quality, good flavor, storage resistance, and portability. nutrition and health characteristics.
四.附图说明:4. Description of drawings:
五.具体实施方式:Five. Specific implementation methods:
沙棘果质量要求:制作沙棘奶片的果实是否成熟直接影响到果酒的优劣, 沙棘果要求新鲜、无霉烂、无虫蛀,果实成熟度达到8~9成。未成熟的沙棘可溶性固型物含量5%~8%,酸度2.82%(以柠檬酸计)pH值2.70~3.37,口感酸涩,不太适宜发酵。Sea-buckthorn fruit quality requirements: Whether the fruit for making sea-buckthorn milk tablets is ripe or not directly affects the quality of the fruit wine. Sea-buckthorn fruit must be fresh, free from mildew and insects, and the ripeness of the fruit should reach 80% to 90%. Immature seabuckthorn has a soluble solid content of 5% to 8%, an acidity of 2.82% (calculated as citric acid), and a pH value of 2.70 to 3.37. The taste is sour and astringent, which is not suitable for fermentation.
压榨、过滤:对沙棘纯果进行打浆处理,打浆后得到的混合物进行分离,得到沙棘果渣部分和沙棘浆液部分,对沙棘浆液部分进行粗滤,使其初步固液分离,形成沙棘果原浆。Squeezing and filtering: beating the pure seabuckthorn fruit, separating the mixture obtained after beating to obtain the seabuckthorn pomace part and seabuckthorn slurry part, and coarsely filtering the seabuckthorn slurry part to make it preliminary solid-liquid separation to form seabuckthorn fruit puree .
调配、发酵、加热、凝乳、过滤、排出乳清、加添加剂:按工艺配方及要求实施。Blending, fermenting, heating, curdling, filtering, discharging whey, adding additives: implemented according to the process formula and requirements.
干燥:真空干燥24小时。水分含量控制在5%以下,同时颗粒均匀,无不可破碎的大团块。Drying: Vacuum dry for 24 hours. The moisture content is controlled below 5%, and at the same time, the particles are uniform without large unbreakable clumps.
压片:压片前,压片机要消毒,压片压力为10~20Mpa。Tablet compression: Before tablet compression, the tablet press machine should be sterilized, and the tablet compression pressure should be 10-20Mpa.
包装:奶片用复合铝箔袋抽真空包装。Packaging: Milk tablets are vacuum-packed in composite aluminum foil bags.
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