CN102084896A - Method for manufacturing selenium-rich fruit-flavored tremella yoghurt - Google Patents

Abstract

The invention discloses a method for manufacturing selenium-rich fruit-flavored tremella yoghurt. The invention aims to provide novel selenium-rich fruit-flavored tremella yoghurt with rich health care function factor and good taste by taking tremella, cow milk, Chinese gooseberry juice and active selenium-rich yeast as raw materials through the processes of the selection of an appropriate fermentation microorganism strain, the treatment of the raw materials, and inoculated fermentation. In the method, during preparation of the tremella yoghurt by using the tremella and the cow milk, the Chinese gooseberry juice is added and serves as an auxiliary substrate for the fermentation of the yoghurt, the sensory characteristics of aromatic smell and delicious acidity and sweetness of the Chinese gooseberry juice are utilized to enrich the taste of the tremella yoghurt, and the Vc content of the tremella yoghurt is improved at the same time; in addition, the active selenium-rich yeast is used as auxiliary zymocyte to produce a small quantity of ethanol which synthesizes a trace amount of ester substances with acid substances to ensure that the taste is stronger and mellower; meanwhile, the active selenium-rich yeast is naturally dissolved at a later stage of fermentation to ensure that organic selenium enters a product, so that the product also has selenium-rich and natural Vc-rich performance besides the characteristics of the conventional tremella yoghurt and becomes a compound nutritional functional health care beverage with more unique and richer taste.

Description

A kind of preparation method of rich selenium white fungus fruit-flavoured yogurt

Technical field

The present invention relates to the making production technology of white fungus sour milk, particularly relating to Se-enriched yeast and white fungus, cow's milk, carambola juice is the production technology that raw material is made sour milk, belongs to the Yoghourt Production technical field.

Background technology

White fungus is described as hat in the bacterium by people, contain 17 seed amino acids, wherein there are 8 kinds to be essential amino acid, also contain a large amount of tremella polysaccharideses and multivitamin etc., have that moistening lung is promoted the production of body fluid, ease constipation benefit stomach, tonifying Qi and blood, the strong body of cardiac stimulant, facial beautification and skin rejuvenation function, the effect of promoting longevity, can also improve the liver detoxification ability.

Sour milk is the nutritious beverage of cow's milk behind lactobacillus-fermented, studies show that drinking sour milk can overcome the lactose inadaptation, can put in order intestines antidiarrheal and relieving dyspepsia, suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle, anti-cancer reduces cholesterol in advance, improves body immunity.

The white fungus sour milk is will the white fungus filter pulp to add in the fresh milk to form through lactobacillus-fermented, is characterized in having the double nutrition and the health care of white fungus and sour milk, and the smooth exquisiteness of mouthfeel, milk are strong, sweet and sour taste and have light white fungus delicate fragrance.

Kiwi berry originates in China, is the fruit of famous high Vc content, is the bejuco of Actinidiaceae.Its fruit contains multiple nutritional labeling to the human body beneficial, and its fruit is big, sweet, the succulence of flavor, the fresh fruit fragrant odour, sweet and sour taste, every 100g fresh fruit contains Vc100～420mg, is more than 100 times of apple, also contains sugar, calcium, magnesium, iron, phosphorus, organic acid and several amino acids.Often take kiwi-fruit juice, can reduce the content of cholesterol in human body effectively, prevent angiocardiopathy, urethral calculus, hepatitis, can block the synthetic of carcinogen N-nitrosomorpholine.

Selenium is the trace element of needed by human, and scientist is referred to as " the anticancer king " in the body trace element, can remove interior free yl, get rid of vivotoxin, anti-oxidant, effectively suppress the generation of lipid peroxide, prevent blood clot, remove cholesterol, strengthen immune function of human body.It can prevent that the beta Cell of islet oxidation from destroying, and improves diabetic's symptom, prevents Keshan disease, and arthritis and cataract are had the good preventing effect.2/3rds county is arranged for lacking the selenium area in China, because selenium only just can be absorbed by the body with organic selenium form, in recent years, the prevention of exploitation se-rich health food products lacks the attention that various diseases that selenium brings has caused each side.

Summary of the invention

The objective of the invention is to, be that raw material ferments with white fungus, cow's milk, carambola juice, active Se-enriched yeast, obtains the new type of health tea wine that a kind of health factor is abundant, taste is good.

In order to achieve the above object, the present invention is achieved in that

1, fermentative microorganism bacterial classification source:

Bulgarian Lactobacillus (Lactobacillus acidopilus, be called for short Lb) and streptococcus thermophilus (Streptococcus thermophilus, be called for short St) provide by institute of microbiology of Zhejiang University, active Se-enriched yeast is available from sky, Jining City, Shandong Province good food additives Industrial Co., Ltd..

2. the processing of raw material:

(1) producing of white fungus slurry: the moderate color of selective maturation degree yellowish and the high-quality dry tremella, fully be dipped to cold water and send out out afterwash fully, white fungus is cut into the fritter of about 1 centimeter square, mix with distilled water in 1: 5 ratio, precook to the soft soup juice of white fungus thickness, it is standby that the immigration colloid mill is worn into the slurry back.

(2) producing of carambola juice: the practical multifunctional food pulverizer of the kiwi fruit after will cleaning fragmentation, pectase (enzyme concentration is 40mg/L) is added in the back, adjust the pH value at 3-4.5,30-50 ℃ of scope insulation 40-90 minute, squeeze the juice with four layers of gauze, obtain fruit juice, this is because pectase has decomposed the stripping that the pectic substance in the fruit juice helps Vc, the insulation certain hour is weighed.

(3) sweet cow's milk: to every index of fresh milk by GB/T6914 " fresh cow's milk acquisition criteria " detect qualified after, filter with 150 order filter clothes, add the 5% mass ratio adding sucrose of press milk again, mix standby.

(4) preparation of raw material mixed liquor: by sweet cow's milk: the white fungus slurry: the proportioning of carambola juice=10: 4: 3 (volume ratio) is mixed, 121 ℃ of sterilization 15min in high-pressure steam sterilizing pan, and it is standby to be cooled to about 45 ℃ the back.

3. inoculation fermentation:

(1) fermentation of selenium-enriched active yeast: in the above cow's milk mixed liquor that configures with 5% adding inoculum concentration selenium-enriched active yeast, at 40-45 ℃ of temperature bottom fermentation 3-5h.

(2) fermentation of Bulgarian Lactobacillus (Lb) and streptococcus thermophilus (St) mixed bacteria: with making culture medium with the fresh milk of sucrose, through 90 ℃, the 30min sterilization, be cooled to 40 ℃, in super quiet workbench, insert 2% mixed bacteria that fully activates (Lb: St=1: 1), after mixing, put into 42 ℃ of fermentations of constant incubator 2-4h in the sterile working mode, treat to move into after the culture medium solidifying in 2～5 ℃ the refrigerator and preserve the bacterial classification after doing to enlarge.Mixed bacteria after enlarging is inserted in the cow's milk mixed liquor of having finished the Se-enriched yeast fermentation main fermentation 3-5h under 40-45 ℃ of temperature, after fermentation 20-36h under 3-7 ℃ of temperature then by the 3-5% inoculum concentration.Whole seeded process all should be carried out under aseptic environments.

The present invention compares with similar products, has following characteristics:

1, the many additives such as gelatin that will add of general sour milk are to increase denseness, taste and nutritional labeling are also comparatively single, this product is a base stock with white fungus and cow's milk, white fungus is after heating is precooked, its abundant polysaccharide component can increase the viscosity and the stability of curdled milk, increase the fragrance of sour milk, can exempt the use of food additives such as gelatin again, and make the mouthfeel of sour milk more smooth.

2, after the adding of active Se-enriched yeast,, in the acid that produces with fermentation afterwards and form Ester, increased the sweet-smelling composition of sour milk because of fermentation produces micro ethanol.Se-enriched yeast is dissolving naturally after the regular hour, and organic selenium component in the body is incorporated in the sour milk, makes it possess the selenium-rich nutritive function.

3, increased carambola juice in the raw material, handled with pectase in the pre-treatment process, the Vc composition in the Kiwi berry is fully incorporated in the sour milk, and its Vc content is greatly increased.

4, this product is possessing under the taste feature prerequisite of traditional yogurt, also has the local flavor of white fungus and Kiwi berry, and nutritional labeling more horn of plenty is complete, and is rich in Vc and organic selenium composition, is good complex nourishing type functional health beverage.This product adds the fragrance of natural Kiwi berry through the mediation of three kinds of microbial fermentations and substrate component, and mouthfeel is pure soft, and taste is all-ages, is easilier accepted for masses.

Description of drawings

Fig. 1 is process chart of the present invention.

Specific embodiment:

As Fig. 1, be process chart of the present invention, describe below in conjunction with flow process:

The high-quality dry tremella 1kg that the moderate color of selective maturation degree is yellowish, with clear water fully be dipped to send out out fully after, clean, white fungus is cut into the fritter of about 1 centimeter square, add 5L distilled water and mix, it is soft to white fungus to boil 35min in boiling water, soup juice thickness is cooled to room temperature, moves into colloid mill and wears into slurry, about 2mm is square to the white fungus chip size, and is standby.

With the kiwifruit fruit peeling after the 1kg cleaning, with the fragmentation of multifunctional food pulverizer, pectase (enzyme concentration is 400mg/L) is added in the back, adjusts pH value to 3.5, stirs, at 35 ℃ of scope insulation 50min, make pectic substance obtain abundant enzymolysis, make the Vc in the Kiwi berry fully incorporate fruit juice, squeeze the juice with four layers of gauze, obtain fruit juice, the insulation certain hour.

With every index of 5kg fresh milk by GB/T6914 " fresh cow's milk acquisition criteria " detect qualified after, filter with 150 order filter clothes, add 100kg sucrose again, mix, it is standby to make sweet cow's milk.

With above raw material by sweet cow's milk: the white fungus slurry: the proportioning of carambola juice=10: 4: 3 (volume ratio) is mixed, 121 ℃ of sterilization 15min in high-pressure steam sterilizing pan, it is standby to be cooled to about 45 ℃ the back.

In the above cow's milk mixed liquor that configures with 5% adding inoculum concentration selenium-enriched active yeast, at 43 ℃ of temperature bottom fermentation 4h.

Make culture medium with fresh milk with sucrose, through 90 ℃, the 30min sterilization, be cooled to 40 ℃, in super quiet workbench, insert 2% mixed bacteria that fully activates (Lb: St=1: 1), after mixing, put into 42 ℃ of fermentations of constant incubator 2-4h in the sterile working mode, treat to move into after the culture medium solidifying in 2～5 ℃ the refrigerator and preserve, as the bacterial classification after enlarging.

Insert the mixed bacteria after enlarging in the cow's milk mixed liquor of having finished the Se-enriched yeast fermentation by 4% inoculum concentration, main fermentation 5h under 45 ℃ of temperature, after fermentation 36h under 4 ℃ of temperature then, whole seeded process all should be carried out under aseptic environments, and making organic selenium content at last is the rich selenium white fungus fruit-flavoured yogurt of 45.03 μ g/100g.

Claims (1)

1. the preparation method of a rich selenium white fungus fruit-flavoured yogurt, it is characterized in that: the preparation method of rich selenium white fungus fruit-flavoured yogurt is:

1) fermentative microorganism bacterial classification source:

Bulgarian Lactobacillus (Lactobacillus acidopilus, be called for short Lb) and streptococcus thermophilus (Streptococcus thermophilus, be called for short St) provide by institute of microbiology of Zhejiang University, active Se-enriched yeast is available from sky, Jining City, Shandong Province good food additives Industrial Co., Ltd.;

2) processing of raw material:

(1) producing of white fungus slurry: the moderate color of selective maturation degree yellowish and the high-quality dry tremella, fully be dipped to cold water and send out out afterwash fully, white fungus is cut into the fritter of about 1 centimeter square, mix with distilled water in 1: 5 ratio, precook to the soft soup juice of white fungus thickness, it is standby that the immigration colloid mill is worn into the slurry back;

(2) producing of carambola juice: the practical multifunctional food pulverizer of the kiwi fruit after will cleaning fragmentation, pectase is added in the back, adjust the pH value at 3-4.5,30-50 ℃ of scope insulation 40-90 minute, squeeze the juice with four layers of gauze, obtain fruit juice, this is because pectase has decomposed the stripping that the pectic substance in the fruit juice helps Vc, the insulation certain hour is weighed;

(3) sweet cow's milk: to every index of fresh milk by GB/T6914 " fresh cow's milk acquisition criteria " detect qualified after, filter with 150 order filter clothes, add the 5% mass ratio adding sucrose of press milk again, mix standby;

(4) preparation of raw material mixed liquor: by volume: sweet cow's milk: white fungus slurry: the proportioning of carambola juice=10: 4: 3 is mixed, 121 ℃ of sterilization 15min in high-pressure steam sterilizing pan, and it is standby to be cooled to about 45 ℃ the back;

3) inoculation fermentation:

(1) fermentation of selenium-enriched active yeast: in the above cow's milk mixed liquor that configures with 5% adding inoculum concentration selenium-enriched active yeast, at 40-45 ℃ of temperature bottom fermentation 3-5h;

(2) fermentation of Bulgarian Lactobacillus (Lb) and streptococcus thermophilus (St) mixed bacteria: with making culture medium with the fresh milk of sucrose, through 90 ℃, the 30min sterilization, be cooled to 40 ℃, in super quiet workbench, insert 2% mixed bacteria that fully activates in the sterile working mode, after mixing, put into 42 ℃ of fermentations of constant incubator 2-4h, treat to move into after the culture medium solidifying in 2～5 ℃ the refrigerator and preserve, as the bacterial classification after enlarging, insert the mixed bacteria after enlarging in the cow's milk mixed liquor of having finished the Se-enriched yeast fermentation by the 3-5% inoculum concentration, main fermentation 3-5h under 40-45 ℃ of temperature, after fermentation 20-36h under 3-7 ℃ of temperature then, whole seeded process all should be carried out under aseptic environments.

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