CN101878814B - Production method of donkey-hide gelatin small peptide red date yoghurt - Google Patents
Production method of donkey-hide gelatin small peptide red date yoghurt Download PDFInfo
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- CN101878814B CN101878814B CN2010102158473A CN201010215847A CN101878814B CN 101878814 B CN101878814 B CN 101878814B CN 2010102158473 A CN2010102158473 A CN 2010102158473A CN 201010215847 A CN201010215847 A CN 201010215847A CN 101878814 B CN101878814 B CN 101878814B
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Abstract
The invention relates to a production method of donkey-hide gelatin small peptide red date yoghurt. The production technique comprises the following steps of: (1) pre-treatment of raw materials; and (2) preparation of the donkey-hide gelatin red date yoghurt, which comprises the steps of: inoculating Streptococcus thermophilus into whole milk powder or fresh milk for ferment to form the yoghurt; preparing red date powder into date juice; preparing donkey-hide gelatin powder into primarily fermented donkey-hide gelatin juice; and mixing the yoghurt, the date juice, the primarily fermented donkey-hide gelatin juice and a stabilizing agent, homogenizing, cooling, refrigerating for 12-24 hours at 1-6 DEG C to manufacture the donkey-hide gelatin red date yoghurt. The invention has unique low-cost donkey-hide gelatin small peptide fermentation production method and a simple and practical production technology. The product of the invention is novel health-care yoghurt which has the nutrient value of the yoghurt as well as the health-care value of donkey-hide gelatin small peptide red dates.
Description
Technical field
The present invention relates to food processing field, it is specifically related to a kind of Lactobacillus helveticus fermentation donkey-hide gelatin, mixed culture fermentation again, and the process of producing donkey-hide gelatin small peptide Chinese date yoghourt belongs to health food and production method technical field thereof
Background technology
Along with medical science, physiology, biological development, living standards of the people improve constantly, and have risen a kind of health care new ideas---the health-image of probio." one glass milk growth a nationality ", Chinese Government encouraged student's milk of having a drink for each person every day since 1998.Lactobacillus helveticus (Lactobacillus helveticus) is a kind of probio that perfume is produced in acid that produces, and it can produce several amino acids and biologically active peptide in the manufacturing process of fermentation yogurt.Biologically active peptide has promotes the metabolic physiological function of human body, is prone to digest and assimilate, and the effect that promotes immunity, hormone, enzyme inhibitor, antibiotic, antiviral, reducing blood lipid is arranged, and edible safety is high, is the focus that current international food circle is studied.Contain IIe-Pro-Pro and Val-Pro-Pro small peptide in the yogurt of Lactobacillus helveticus fermentation, mutually with aided blood pressure-lowering, keeping tensions down improves brain function, improves memory and learning ability, increases the multiple function of menopausal women blood calcium concentration.Angiotensin i-converting enzyme (AngiotensinI Conventing Enzyme, ACE), it can excise the c-terminus His-Leu dipeptides of angiotensin I, forms the strongest polypeptide of known so far rising blood pressure activity---Angiotensin II; And angiotensin i-converting enzyme peptide for inhibiting (ACEIP) can suppress the activity of ACE to a certain extent, in human body, produces hypotensive effect.Though the proteolysis enzyme system of lactic acid bacteria a little less than, its extracellular protease is lactoalbumin hydrolysate matter and peptide is released in the culture medium restrictively.The Japanology personnel are with Lactobacillus helveticus acidified milk feeding mouse, and test group is suppressed than control group A CE, and improve the level of brain glycosides, thereby proved the hypertension that is suppressed to of Lactobacillus helveticus, the effect that improves memory.
Finland's VALIO Dairy Company is in last century Mo; Thrown in the product that contains Lactobacillus helveticus of " EVOLUS " by name; Prove effect through animal experiment and clinical testing with inhibition angiotoninase (ACE); Can alleviate essential hypertension, this product is commented one of ten big functional food in recent years by U.S. food technology (Journal of Food Technology) symposiastx.
Donkey-hide gelatin (Colla Corii Asini) is the genuine Chinese medicine in China Shandong, is one of the health of curing the disease used always of people, tonic Chinese medicine.Beginning is stated from Shennong's Herbal, classifies as top gradely, is to boil the blob of viscose that forms behind the skin unhairing of equine species donkey, and production history is long, and existing more than 2000 year of medicinal history is good medicine nourshing Yin and drynsessmoistening prescription, that tonify the blood and arrest bleeding.In recent years, along with the progressively reinforcement of the combination of Chinese tradiational and Western medicine, the deepening continuously of modernization of cmm; The clinical application range of donkey-hide gelatin is also constantly widened, and has become the important Chinese medicine [Zhang Baoguo of treatment multiple disease, particularly some difficult and complicated illness and tonic; Donkey-hide gelatin modern clinical research and application; Chinese patent drug, 2004,26 (2): 149].
Donkey-hide gelatin is many to be made up of ossein (collagen), lead to contain collagen and hydrolysate thereof, and kinds more than 20 such as iron content, zinc, calcium, strontium benefits the trace element of human body.Obtain after the hydrolysis several amino acids [Du Zhonghui, donkey-hide gelatin modern study and application, the time precious traditional Chinese medical science traditional Chinese medicines, 1999,10 (4): 297].Huo Guanghua carries out qualitative and quantitative analysis [amino acid and living resources, 1996,18 (4): 22-24] to the amino acid and the essential mineral element of its constitutive protein matter.The amino acid total content is between 56.73-82.03%, and content is with glycine, proline, and alanine, glutamic acid and arginine are main amino acid, all account for more than 7% of total amino acid content.Next is the 4-7% that asparatate and lysine respectively account for its total amino acid content.Donkey-hide gelatin has the essential amino acid than horn of plenty, accounts for the 15.98-20.22% of its total amino acid content, if comprise children's essential amino acid, then is 23.84-31.51%.
Red date has rich nutrient substances and vitamin, has unique nutritive value and medical value.Generally contain sugared 76-88%, contain sour 0.2-1.6%, per 100 grams contain vitamin C 397-384.5 milligram.The vitamin C that contains of jujube is all higher than fruit such as apple, pears, grape, peach, hawthorn, mandarin orange, tangerine, orange, lemons in addition; Also contain citrin, A, B, E and Flavonoid substances CAMP (CAMP), cyclic guanosine monophosphate (CGMP) etc., very be of value to health.In addition, jujube also has multiple mineral element and trace element, and calcic is 12 milligrams in the bright jujube pulp of per 100 grams, 402.26 milligrams in potassium, 18 milligrams in phosphorus, 20 milligrams in magnesium, 0.32 milligram of iron, 0.265 milligram on zinc, 0.12 milligram of copper, 0.214 milligram in manganese, 0.08 milligram on selenium.An amount of absorption of these elements is highly profitable to human body, and wherein the excitability of potassium ability enhance muscle is participated in the synthetic and heat energy metabolism of protein, carbohydrate; Calcium and phosphorus are the main components of skeleton and tooth; Magnesium has the excitability that suppresses neural, participates in the synthetic of body internal protein, the effect of contraction of muscle and regulate body temperature; Selenium has the effect of raising human intelligence etc.So people always just are regarded as splendid invigorant to red date.
The nutritive value of milk more people is familiar with; Along with improving constantly of living standard; People are to self healthy pay attention to day by day, cause consumers in general to food such as milk require increasingly highly, the kind of milk in the market has a lot: chocolate milk, calcic milk, aloe milk, vitamin C milk etc.; These dairy produces can also have different tastes to a certain extent for people provide required nutritional labeling.But than the nutritional labeling that Lactobacillus helveticus fermentation donkey-hide gelatin Chinese date yoghourt contains, these material ingredients are single relatively, and long-term drinking causes malnutrition easily.
Summary of the invention
The present invention provides a kind of Lactobacillus helveticus fermentation donkey-hide gelatin, makes donkey-hide gelatin resolve into donkey-hide gelatin small peptide, and raw material milk becomes sour milk again and jujube juice with streptococcus thermophilus fermentation, the production method of mixing a kind of donkey-hide gelatin small peptide Chinese date yoghourt of back refrigeration in proportion.
Concrete technical process is following:
A kind of production method of donkey-hide gelatin small peptide Chinese date yoghourt comprises following production craft step:
(1) raw-material preliminary treatment
Donkey-hide gelatin: under 120-150 ℃ of temperature, toast 30-40min, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get the donkey-hide gelatin powder;
Red date: put red date in order the removal of impurities stoning; Under 120-150 ℃ of temperature, toast 30-40min, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get red date powder;
Raw milk: whole milk powder or fresh milk;
(2) the donkey-hide gelatin Chinese date yoghourt technological process of production
1. whole milk powder and 40-50 ℃ of warm water are restored, press the mass ratio 1 of whole milk powder and water: 5-1: 6, the two-stage homogeneous, at 90 ℃ of following sterilization 10min, cooling gets recovery milk;
Recovery milk or fresh milk under aseptic technique, are pressed amount inoculation streptococcus thermophilus (Streptococcus thermophilus) the fermentation 5-12h of recovery milk or fresh milk 2%-5%, form sour milk;
2. red date powder is allocated with 30 ℃ of-50 ℃ of warm water, pressed the mass ratio 1 of red date powder and water: 5-1: 8, the jujube juice that allotment is good filters through filter cloth, 90 ℃ of following sterilization 5min, cooling gets jujube juice;
3. by expecting that quality is than 1: 2-1: 10, the donkey-hide gelatin powder is dissolved with hot-water soak, constantly stir; After treating thoroughly dissolving, filter, add the 4-9% white granulated sugar; 90 ℃ of following sterilization 10min are cooled to 42 ℃, under aseptic technique; Press the good Lactobacillus helveticus (Lactobacillus helveticus) of amount inoculation activation of 2-7%, put into 42 ℃ of following ferment at constant temperature jars 4-8h that ferments, first fermentation donkey-hide gelatin juice;
4. get the sour milk of the above-mentioned 80%-90% weight that makes, the jujube juice of 7.7%-15% weight, the first fermentation donkey-hide gelatin juice of 2-5% weight and the stabilizing agent of 0.2%-0.5% weight; Blend mixing; Stir with equal pulp grinder homogeneous; Cooling at 1-6 ℃ of refrigeration 12-24h, gets the donkey-hide gelatin Chinese date yoghourt of liquid.
Two stage pressures of said whole milk powder are respectively 15.0MPa-20.0MPa and 3.0MPa-5.0MPa, and homogenizing temperature is 55-60 ℃.
Said stabilizing agent is gelatin or starch or agar or pectin.
Useful technique effect of the present invention embodies in the following areas:
(1) makes product both have the nutritive value of sour milk, have the new type of health sour milk that the donkey-hide gelatin small peptide Chinese date health care is worth again;
(2) use the Lactobacillus helveticus fermentation method, the preparation donkey-hide gelatin small peptide, technology is unique, and is with low cost;
(3) a kind of production method of novel fermentation type donkey-hide gelatin small peptide Chinese date yoghourt is provided, its technology is simple, just with operation.
The specific embodiment
Below in conjunction with embodiment the present invention is done further description:
Embodiment 1: whole milk powder is made the donkey-hide gelatin Chinese date yoghourt
1. pretreatment of raw material
Donkey-hide gelatin is selected Donga County, mountain donkey-hide gelatin, requires pitchy, and section is smooth, and matter is hard and crisp, the little perfume (or spice) of gas, and it is little sweet to distinguish the flavor of.Donkey-hide gelatin is toasted 30min under 120 ℃ of temperature, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get the donkey-hide gelatin powder;
Red date is selected uniform particles, do not have to rot, and no disease and pest, maturity is good, examines the many red skin dates of little meat.Put red date in order the removal of impurities stoning; Put into baking oven, under 120 ℃ of temperature, toast 30min, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get red date powder;
Whole milk powder and 45 ℃ of warm water are restored, press the mass ratio 1: 5 of whole milk powder and water, two-stage homogeneous, homogenization pressure are respectively 15.0MPa and 5.0MPa, and homogenizing temperature is 60 ℃.At 90 ℃ of following sterilization 10min, cooling gets recovery milk; Under aseptic technique, press amount inoculation streptococcus thermophilus (Streptococcus thermophilus) the fermentation 8h of recovery milk mass percent 3%, form sour milk.
2. red date powder and 30 ℃ of warm water were pressed mass ratio 1: 6, allocate, filtered juice is carried out through filter cloth in the allotment back, 90 ℃ of following sterilization 5min, and cooling gets jujube juice.
3. press donkey-hide gelatin powder and quality than 1: 10, the donkey-hide gelatin powder is dissolved with hot-water soak, need in the process constantly to stir; After treating thoroughly dissolving, filter, add the white granulated sugar of donkey-hide gelatin solution quality percentage 6%; 90 ℃ of following sterilization 10min are cooled to 42 ℃, under aseptic technique; Press the good Lactobacillus helveticus (Lactobacillus helveticus) of amount inoculation activation of donkey-hide gelatin solution quality percentage 3%, put into 42 ℃ of following ferment at constant temperature casees (jar) fermentation 6h, get fermentation donkey-hide gelatin juice just.
4. get the sour milk of above-mentioned 90% weight that makes, the jujube juice of 7.7% weight, the first fermentation donkey-hide gelatin juice of 2% weight and the pectin (commercially available) of 0.3% weight and blend mixing; Stir with equal pulp grinder homogeneous; Cooling at 1 ℃ of refrigeration 12h, gets the donkey-hide gelatin Chinese date yoghourt of liquid.
Embodiment 2: fresh milk is made the donkey-hide gelatin Chinese date yoghourt
1. fresh milk cools off at 90 ℃ of following sterilization 10min, and is subsequent use.Under aseptic technique, press amount inoculation streptococcus thermophilus (Streptococcus thermophilus) the fermentation 8h of fresh milk quality 3%, form sour milk.
2. red date powder and 50 ℃ of warm water were pressed mass ratio 1: 5, allocate, filtered juice is carried out through filter cloth in the allotment back, 90 ℃ of following sterilization 5min, and cooling gets jujube juice.
3. press donkey-hide gelatin powder and quality than 1: 10, the donkey-hide gelatin powder is dissolved with hot-water soak, need in the process constantly to stir; After treating thoroughly dissolving, filter, add 6% white granulated sugar; 90 ℃ of following sterilization 10min are cooled to 42 ℃, under aseptic technique; The good Lactobacillus helveticus (Lactobacillus helveticus) of amount inoculation activation by 3% is put into 42 ℃ of following ferment at constant temperature casees (jar) fermentation 8h, gets fermentation donkey-hide gelatin juice just.
4. get the sour milk of above-mentioned 80% weight that makes, the jujube juice of 15% weight, the first fermentation donkey-hide gelatin juice of 4.8% weight and the gelatin (commercially available) of 0.2% weight; Blend mixing, stir, cooling with equal pulp grinder homogeneous; At 2 ℃ of refrigeration 15h, get the donkey-hide gelatin Chinese date yoghourt of liquid condition.
Embodiment 3:
Fresh milk is made the donkey-hide gelatin Chinese date yoghourt
1. 2. 3. with embodiment 1
4. get the sour milk of above-mentioned 84.5% weight that makes, the jujube juice of 10% weight, the first fermentation donkey-hide gelatin juice of 5% weight and the starch (commercially available) of 0.5% weight; Blend mixing, stir, cooling with equal pulp grinder homogeneous; At 3 ℃ of refrigeration 18h, get the donkey-hide gelatin Chinese date yoghourt of liquid.
Embodiment 4: fresh milk is made the donkey-hide gelatin Chinese date yoghourt
1. 2. 3. with embodiment 2
4. get the sour milk of above-mentioned 89.7% weight that makes, the jujube juice of 8.0% weight, the first fermentation donkey-hide gelatin juice of 2.0% weight and the agar (commercially available) of 0.3%% weight; Blend mixing, stir, cooling with equal pulp grinder homogeneous; At 6 ℃ of refrigeration 24h, get the donkey-hide gelatin Chinese date yoghourt of liquid condition.
The present invention and common probiotic yogurt and Chinese date yoghourt compare, concrete outcome such as following table:
The technological process of common probiotic yogurt: raw milk → sugaring → filtration → sterilization → cooling → inoculation → fermentation → cooling → maturation → storage.The probiotics bacterial powder is one or more in lactobacillus acidophilus, Lactobacillus casei, bifidobacterium breve, bifidobacterium bifidum, bifidobacterium infantis, bifidobacterium adolescentis, bifidobacterium longum, lactobacillus reuteri, streptococcus thermophilus, the lactobacillus bulgaricus.
Chinese date yoghourt makes according to the method for patent [200810019729.8].Raw material: milk, jujube juice, biodiasmin, thickener.Technological process: fresh milk → check → clean breast → cooling → sterilization → inoculation → fermentation → cooling → breakdown of emulsion → auxiliary material mixes with milk → seasoning → finished product.
Chinese date yoghourt and common probiotic yogurt effect on table 1 the present invention and the market
| Index | Lactobacillus helveticus fermentation donkey-hide gelatin Chinese date yoghourt | Common probiotic yogurt | Chinese date yoghourt |
| Local flavor | 82 | 70 | 76 |
| Mouthfeel | 76 | 68 | 66 |
| Color and luster | 74 | 72 | 72 |
| Sour-sweet ratio | 70 | 60 | 68 |
| Total points | 302 | 270 | 282 |
Can show that by data in the table donkey-hide gelatin Chinese date yoghourt of Lactobacillus helveticus fermentation all is better than common probiotic yogurt and Chinese date yoghourt on local flavor, mouthfeel and color and luster.
Claims (3)
1. the production method of donkey-hide gelatin small peptide Chinese date yoghourt is characterized in that comprising following production craft step:
(1) raw-material preliminary treatment
Donkey-hide gelatin: under 120-150 ℃ of temperature, toast 30-40min, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get the donkey-hide gelatin powder;
Red date: put red date in order the removal of impurities stoning; Under 120-150 ℃ of temperature, toast 30-40min, take out spreading for cooling, be crushed to the above fineness of 150 orders, it is subsequent use to get red date powder;
Raw milk: whole milk powder or fresh milk;
(2) the donkey-hide gelatin Chinese date yoghourt technological process of production
1. whole milk powder and 40-50 ℃ of warm water are restored, press the mass ratio 1 of whole milk powder and water: 5-1: 6, the two-stage homogeneous, at 90 ℃ of following sterilization 10min, cooling gets recovery milk;
Recovery milk or fresh milk under aseptic technique, are pressed amount inoculation streptococcus thermophilus (Streptococcus thermophilus) the fermentation 5-12h of recovery milk or fresh milk 2%-5%, form sour milk;
2. red date powder is allocated with 30 ℃ of-50 ℃ of warm water, pressed the mass ratio 1 of red date powder and water: 5-1: 8, the jujube juice that allotment is good filters through filter cloth, 90 ℃ of following sterilization 5min, cooling gets jujube juice;
3. by expecting that quality is than 1: 2-1: 10, the donkey-hide gelatin powder is dissolved with hot-water soak, constantly stir; After treating thoroughly dissolving, filter, add the 4-9% white granulated sugar; 90 ℃ of following sterilization 10min are cooled to 42 ℃, under aseptic technique; Press the good Lactobacillus helveticus (Lactobacillus helveticus) of amount inoculation activation of 2-7%, put into 42 ℃ of following ferment at constant temperature jars 4-8h that ferments, first fermentation donkey-hide gelatin juice;
4. get the sour milk of the above-mentioned 80%-90% weight that makes, the jujube juice of 7.7%-15% weight, the first fermentation donkey-hide gelatin juice of 2-5% weight and the stabilizing agent of 0.2%-0.5% weight; Blend mixing; Stir with equal pulp grinder homogeneous; Cooling at 1-6 ℃ of refrigeration 12-24h, gets the donkey-hide gelatin Chinese date yoghourt of liquid.
2. the production method of donkey-hide gelatin small peptide Chinese date yoghourt as claimed in claim 1, it is characterized in that: the pressure of two-stage homogeneous is respectively 15.0MPa-20.0MPa and 3.0MPa-5.0MPa, and homogenizing temperature is 55-60 ℃.
3. the production method of donkey-hide gelatin small peptide Chinese date yoghourt as claimed in claim 1, it is characterized in that: said stabilizing agent is gelatin or starch or agar or pectin.
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| CN102429030B (en) * | 2011-10-28 | 2013-05-01 | 内蒙古伊利实业集团股份有限公司 | Red date type low-lactose milk powder and preparation method thereof |
| CN104206541A (en) * | 2014-09-07 | 2014-12-17 | 周峰 | Preparation method of fruit and vegetable yoghourt |
| CN105192065B (en) * | 2015-08-25 | 2019-04-02 | 河南科技大学 | A kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder |
| CN110973245A (en) * | 2019-10-26 | 2020-04-10 | 蚌埠市福淋乳业有限公司 | Red date yoghourt containing medlar and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1531858A (en) * | 2003-03-19 | 2004-09-29 | 王京龙 | Milk |
| CN101703300A (en) * | 2009-11-20 | 2010-05-12 | 山东倍乃康阿胶生物技术有限公司 | Donkey-hide gelatin probiotics beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1531858A (en) * | 2003-03-19 | 2004-09-29 | 王京龙 | Milk |
| CN101703300A (en) * | 2009-11-20 | 2010-05-12 | 山东倍乃康阿胶生物技术有限公司 | Donkey-hide gelatin probiotics beverage |
Non-Patent Citations (1)
| Title |
|---|
| 任玲玲等.瑞士乳杆菌发酵乳加工工艺的研究.《食品工业》.2008,(第01期), * |
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