CN102106386A - Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life - Google Patents
Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life Download PDFInfo
- Publication number
- CN102106386A CN102106386A CN 201110027284 CN201110027284A CN102106386A CN 102106386 A CN102106386 A CN 102106386A CN 201110027284 CN201110027284 CN 201110027284 CN 201110027284 A CN201110027284 A CN 201110027284A CN 102106386 A CN102106386 A CN 102106386A
- Authority
- CN
- China
- Prior art keywords
- green juice
- powders
- sour milk
- plant
- plant green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
Abstract
The invention provides novel application of plant green juice powder, in particular application of the plant green juice powder in maintaining the stability of viable count of yoghourt in shelf life, and/or application of the plant green juice powder in inhibiting the growth of pernicious bacteria in the yoghourt. The invention also provides a method for preparing yoghourt added with the plant green juice powder, and the yoghourt prepared by the method. In the method, the yoghourt is taken as a carrier and is added with the plant green juice powder, and the prepared yoghourt can maintain the constancy of the viable count of Lactobacillus delbrueckii ssp. bulgaricus in shelf life and can inhibit the growth of the pernicious bacteria. Moreover, the prepared yoghourt product has good flavor and mouthfeel and high stability of the viable count in shelf life through a reasonable formula and an appropriate process.
Description
Technical field
The invention relates to and in sour milk, add powders of plant green juice, can play a series of functional effect.Specifically be about powders of plant green juice being added in the sour milk, can keep the effects such as growth of stablizing, suppress harmful bacterium of viable count in the sour milk shelf life, belonging to the fermented dairy product manufacture field.
Background technology
Sour milk has abundant nutrition and good mouthfeel, has been subjected to welcoming widely.The performance of the part of functions of sour milk can be given the credit to the effect that leavening (mainly being lactobacillus bulgaricus and streptococcus thermophilus) is played.Because the most frequently used bacterial strain of ferment agent for sour milk is streptococcus thermophilus (Streptococcus thermophilus) and lactobacillus bulgaricus (Lactobacillus delbrueckii ssp.bulgaricus), there is following problem at present: in shelf life, prolongation along with storage time, the streptococcus thermophilus viable count is more stable, the lactobacillus bulgaricus viable count descends very fast, has had a strong impact on the functional performance of leavening.
Powders of plant green juice is to be that raw material is squeezed the juice with the greenery of fresh green plant, tender stem, in blue or green juice, add water-soluble organic matter attitude alkalescence nutrient mixture, regulate the pH value, after needing also can add some nutrients and additive by prescription, spray-dried or drying bu sublimation is processed into powder.The raw material of green juice powders is very extensive, the green plants base of leaf of all edibilities all can be selected for use, be not limited to raise crop one class, also comprise the base of leaf, edible edible wild herbs, green algae etc. of herbal medicine of base of leaf, the integration of drinking and medicinal herbs of the edible fruit vegetables of traditional habit, root vegetables, grain class, mulberry tree, fruit tree, tea tree, this plant of water.
Contain abundant chlorophyll, carotenoid, flavonoids, organized enzyme in the powders of plant green juice, compositions such as natural complex and mineral salt.Because blue or green juice adopts water-soluble organic matter alkalescence nutrient mixture to regulate the pH value, so the nutrition inorganic salts in the goods are much higher than content own in the green plants base of leaf.
Modern scientific research is found, contains a large amount of mineral matters and alkaline matter in the powders of plant green juice, can help acid-base balance in the body control agent.Chlorophyll has effects such as wound healing, deodorization, antiallergy, antiulcer, promotion intestines peristalsis, serum cholesterol-lowering.The effect of flavonoids is many-sided, it is a kind of very strong antioxidant, can effectively remove the oxygen radical in the body, overflow as the full stage that anthocyanidin, anthocyanidin can the oil-control peroxide, the ability of this prevention oxidation is more than ten times of vitamin E, and this antioxidation can stop degeneration, the aging of cell, also can stop the generation of cancer, can improve blood circulation, can reduce cholesterol, have effects such as the wound healing of enhancement and pain relieving.
Existing at present research is used for processing beverage with powders of plant green juice, yet, do not see technology report at present about powders of plant green juice is used in Yoghourt Production.
Summary of the invention
The present invention mainly is to provide the new application of powders of plant green juice, specifically is about the application of powders of plant green juice in sour milk.
One object of the present invention is to add powders of plant green juice in sour milk, can make this sour milk keep stable viable count in shelf life.
One object of the present invention is powders of plant green juice is added in the sour milk, makes this sour milk have bacteriostasis, can suppress the growth of harmful bacterium such as Escherichia coli, bacillus subtilis mould etc.
Another object of the present invention is to produce a kind of sour milk that contains powders of plant green juice, by rational prescription and technology, makes this sour milk keep higher viable count in shelf life and has powerful.
The present invention provides a kind of method of adding powders of plant green juice in sour milk in order to improve the growth of stablizing, suppress harmful bacterium in the sweat of viable count in the sour milk shelf life.
The present invention adds powders of plant green juice in sour milk, this sour milk can be kept the stable of viable count in shelf life.
For sour milk, when having only the bacterial strain survival, some benefits of bacterial strain are given birth to the function competence exertion and are come out.But present, some sour milks survival rate of bacterial strain in shelf life descends greatly, has had a strong impact on the trophism of the functional and sour milk of bacterium number.Reason mainly is following several: pH is low excessively, in the storage oxygen content raise, the accumulation etc. of metabolite such as hydrogen peroxide and lactic acid during the fermentation.The inventor adds powders of plant green juice in sour milk, found that, add powders of plant green juice and can reduce the oxidation-reduction potential of sour milk in storage period, increase the vigor of lactobacillus bulgaricus and the activity of streptococcus thermophilus is not exerted an influence, make the viable count of the two keep stable.
The plant of the powders of plant green juice that the present invention is used is formed and the source plays an important role, the inventor finds, the plant seedlings of grain dish classes such as barley class, oat class, wheat class is arranged in pairs or groups mutually with the juice powder of onion class plant seedlings such as onion, chive, shallot, can play the effect of keeping the growth of the stable and harmful bacterium of inhibition of viable count in the shelf life.Requiring used plant is the plant of fresh harvesting, make behind the squeezing fresh plant and become plant green juice, adjust by phosphate and to carry out that instantaneous heating spray is dried to become powder behind its pH to 6.5～7.5, heating condition: 120～200 ℃, 180～250s can be maintained the active ingredient in the green juice powders as much as possible.The all commercially available acquisition of these green juice powders.The adding proportion that the inventor adopted is the green juice powders of grain dish class plant: the green juice powders of onion class plant is according to 1～5: the mixture that 1 weight ratio is mixed.Main cause have following some: if onion class plant juice powder content is too high, not only can not keep the stable of viable count in the sour milk shelf life, also can suppress the growth of profitable strain in the sour milk; If it is content is low excessively, also not obvious for the inhibitory action of harmful bacterium.Therefore, the inventor adopts above ratio to add powders of plant green juice.
The addition of powders of plant green juice has material impact for the quality of sour milk of the present invention, and this case the inventor find under study for action, and the addition of used powders of plant green juice is too high, can prolong the fermentation time of sour milk; Addition is crossed when hanging down, and is also not obvious to the stabilization of keeping lactobacillus bulgaricus bacterial strain viable count.Some experiments that the inventor adopts different powders of plant green juice additions to be carried out are with the viable count situation in the sour milk shelf life under the different additions that contrast powders of plant green juice under the same conditions.Found that, compare with not adding, material plant green juice powders addition used in the present invention be 0.1%～1.5% o'clock (in the gross weight of sour milk raw material, except that specifying, percentage described in the present invention, percentage composition are part by weight and content), in Yoghourt fermentation finished back 21d, still can keep the viable count of lactobacillus bulgaricus was＞10
6Cfu/mL is apparently higher than the viable count of the sour milk that does not add powders of plant green juice.The comprehensive multiple factor of inventor considers that jointly the preferred addition that obtains powders of plant green juice is 0.4%～1.2%.Below enumerated the present invention in research process, under identical preferred processing condition of the present invention, the powders of plant green juice of different additions (the wheat green juice powders mixes according to 3: 1 weight ratio with the onion green juice powders) contrasts situation to the test situation of viable count in fermentation time and the shelf life:
The powders of plant green juice of the different interpolation scopes of table 1 is to the influence of viable count in the shelf life
Can learn that by table 1 in powders of plant green juice addition scope of the present invention, particularly preferably add in the scope, the viable count of lactobacillus bulgaricus is apparently higher than the sour milk that does not add powders of plant green juice; In shelf life, add powders of plant green juice and whether the streptococcus thermophilus viable count is not impacted substantially.
Secondly, the present invention is added into powders of plant green juice in the sour milk, and this sour milk can obviously strengthen the inhibitory action of harmful bacteria growing.
In the process of Yoghourt fermentation, be easy to suffer the pollution of harmful bacterium, such as Escherichia coli (Escherichia coli), bacillus subtilis (Bacillus subtilis), listeria spp (Listeria monocytogenes), staphylococcus aureus (Staphylococcus aureus) etc., the propagation of harmful bacterium has a strong impact on the fermenting speed of leavening, influences the quality and the mouthfeel of sour milk.The inventor finds, the sour milk that contains powders of plant green juice obviously strengthens the inhibitory action of the growth of pernicious bacteria.Below enumerated the present invention in research process, the powders of plant green juice of different additions (the wheat green juice powders mixes according to 3: 1 weight ratio with the onion green juice powders) contrasts situation to the test situation of the inhibition of harmful bacterium:
The powders of plant green juice of the different interpolation scopes of table 2 is to the inhibition situation of harmful bacterium
As can be seen from Table 2, in powders of plant green juice addition scope of the present invention, particularly in the preferable range, compare, add the back antibacterial circle diameter and increase, the inhibitory action of harmful bacterium is obviously strengthened with the sour milk that does not add powders of plant green juice.Illustrate that the sour milk that adds powders of plant green juice can obviously suppress the growth of harmful bacterium.
Once more, whether the inventor compares test to the powders of plant green juice (the wheat green juice powders mixes according to 3: 1 weight ratio with the onion green juice powders) of different additions, influential to sour milk stability to verify different additions.
The powders of plant green juice of the different additions of table 3 is to the influence of sour milk stability
| Addition (%) | Fermentation ends | Storage 1d | Storage 7d | Storage 14d | Storage 21d | Storage 28d |
| 0 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out | A little whey is separated out | A little whey is separated out |
| 0.05 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out | A little whey is separated out |
| 0.1 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | A little whey is separated out |
| 0.4 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | A little whey is separated out |
| 0.8 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out |
| 1.2 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out |
| 1.5 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | The part whey is separated out |
| 1.8 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out | The part whey is separated out |
| 2 | Fine and smooth stiff | Fine and smooth stiff | Fine and smooth stiff | Slightly whey is separated out | A little whey is separated out | The part whey is separated out |
According to last table as can be known, in interpolation scope of the present invention, promptly addition is 0.1%～1.5% o'clock, and the stability of sour milk in shelf life is better than the product of other additions far away.
In addition, the present invention adds powders of plant green juice in sour milk, and powders of plant green juice has more trophic function, and wherein contained protein is vegetable protein, and is different with animal protein, and its protein molecule is little and unlikely to constitute pressure to human body.It contains and cellular respiration, hydrogen peroxide decomposes, and relevant superoxide dismutase, the active oxygen of fat oxidation removed 20 plurality of enzymes such as enzyme, aspartate transaminase.Materials such as the chlorophyll that wherein contains, carotenoid, flavonoids have effects such as anti-oxidant, serum cholesterol-lowering.Sour milk has the effect that promotes intestines peristalsis, enhancing human immune system etc.The inventor adds powders of plant green juice in the sour milk to, and the function of the two is organically combined, and performance is effect widely.
According to above-mentioned aspect, the invention provides the growth of powders of plant green juice harmful bacterium in suppressing sour milk and/or keep the application in the viable count stability in the sour milk shelf life.
According to specific embodiments of the present invention, described powders of plant green juice is to add in the sour milk with 0.1%～1.5% preferred 0.4%～1.2% amount, and realizes suppressing the growth of harmful bacterium in the sour milk and/or keep viable count stability in the sour milk shelf life.
The present invention also provides a kind of preparation method of adding the sour milk of powders of plant green juice, and this method comprises:
With milk is primary raw material, and adds 0.1%～1.5% powders of plant green juice, through strain fermentation, makes sour milk products.
The present invention provides simultaneously according to described method and has added the sour milk that the powders of plant green juice made obtains.
The present invention is that carrier has added powders of plant green juice with the sour milk, thereby a kind of sour milk that contains powders of plant green juice that better nutritivity is worth that has is provided, and has increased the kind of acidified milk.This fermented dairy product can be a stirred yoghurt, can be solidification type yoghourt, also can be drinking yoghourt.Fermented dairy product function uniqueness of the present invention, the general population who is fit to each age group is edible, good for health for a long time as diet.
According to the preferred embodiments of the invention, powders of plant green juice addition of the present invention is 0.1%～1.5%, more preferably 0.4%～1.2%.
According to specific embodiments of the present invention, the green juice powders that described powders of plant green juice is preferably grain dish class plant and the green juice powders of onion class plant are according to 1～5: the mixture that 1 weight ratio is mixed.
The present invention contains the sour milk of powders of plant green juice, wherein, the primary raw material of sour milk of the present invention---raw material milk is meant fresh milk or the recombined milk that meets the fresh cow's milk acquisition criteria of China, can be whole milk, also the lowfat milk of partially skimmed or all milk of degreasing.As the preferred embodiments of the invention, raw material milk total solids content is 11%～14%, and more preferably 12%～14%, the defatted milk dry is not less than 8.5%.
In the sour milk of the present invention, described starter culture is a bacterial classification commonly used in the fermented milk products, can comprise in lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophilus (Streptococcus thermophilus), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium), Lactobacillus casei (Lactobacilluscasei) and the Lactobacillus rhamnosus (Lactobacillus GG) etc. one or more.Preferred starter culture comprises streptococcus thermophilus, lactobacillus bulgaricus, Bifidobacterium and lactobacillus acidophilus.Inoculum concentration is 0.006%～0.08%, and preferred addition is 0.01%～0.06%.
According to preferred specific embodiments of the present invention, the raw material of sour milk of the present invention composition also can comprise one or more in the conventional sour milk composition such as an amount of stabilizing agent, carbohydrate, jam, flavoring essence and nutrient.
Carbohydrate of the present invention can be selected from white granulated sugar, fructose, syrup, compound sugar, in the sugar one or more; Described generation sugar be selected from that acesulfame potassium, Aspartame, knob are sweet, one or more the combination in the Sucralose, xylitol, maltitol, D-sorbite.The addition of carbohydrate is preferably the sugariness of 6%～7% the sucrose of amounting to into the raw material total amount among the present invention.
Stabilizing agent described in the present invention can comprise one or more in pectin, converted starch, the gelatin etc.In embodiment preferred of the present invention, contain stabilizing agent in the sour milk raw material of the present invention: low-ester pectin 0.04%～0.2% and starch 0.2%～1%.
Of the present inventionly contain the mouthfeel and the local flavor of powders of plant green juice sour milk or improve product appearance for further regulating, also can contain flavoring essence in the Yoghurt formulation that contains powders of plant green juice of the present invention.Described flavoring essence can be one or more in artificial compound essence, natural essence and the natural equivalent essence, and the kind of essence is selected and addition all can be operated according to the ordinary skill in the art.
According to preferred specific embodiments of the present invention, the raw material of sour milk of the present invention is formed and is comprised: white granulated sugar 6%～7%, powders of plant green juice 0.4%～1.2%, low-ester pectin 0.04%～0.2%, starch 0.2%～1%, lactic acid bacteria fermenting agent is fermented by mixed bacterium agent 0.01%～0.06%, milk (being preferably whole milk) surplus.
The present invention also provides the described production method that contains the sour milk of powders of plant green juice, and this method mainly comprises step:
According to the raw material proportioning with various raw material hybridization material, the sour milk that forms through homogeneous, sterilization, inoculation, ferment making then.
In a specific embodiments of the present invention, the preparation method of the sour milk of described interpolation powders of plant green juice mainly comprises step:
1, raw material milk is warming up to 50～60 ℃, adds auxiliary materials (auxiliary materials such as stabilizing agent, carbohydrate can mix in advance) such as powders of plant green juice, stabilizing agent, carbohydrate, circulation was stirred 15～30 minutes, the feed liquid that obtains preparing;
2, homogeneous: the above-mentioned feed liquid for preparing is carried out homogeneous under 55～70 ℃, 15～20Mpa condition;
3, sterilization: the feed liquid behind the homogeneous is carried out sterilization, and sterilization conditions is 95 ℃, 10min;
4, inoculation, fermentation treat that acidity (scope of above temperature and fermentation time is applicable to most of freeze drying throw type leavens) reaches 70～75 ° of T, stop fermentation when pH is 4.5 left and right sides.
If produce the coagulating type yoghurt: above-mentioned postvaccinal material can be filled in the unit packaging, maintain the temperature at 41～43 ℃ then, fermentation 4～5h is when treating that acidity reaches 70～75 ° of T, product is cooled to 2～6 ℃ of about 12～24h of refrigeration after-ripening down, obtain the solidification type yoghourt finished product;
If produce stirred yoghurt, the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, can refrigerates the about 12～24h of after-ripening down at 2～6 ℃ after the can, promptly gets the stirred yoghurt finished product;
If produce drinking yoghourt, Yoghourt fermentation carries out second homogenate after finishing, and homogenization pressure is to carry out can behind 0～5Mpa, obtains the drinking yoghourt finished product.
Produce the sour milk that obtains according to the present invention, product special flavour and mouthfeel are all good, and in the shelf-life, can keep the constant of viable count, and can be more than 2 ℃～10 ℃ refrigeration 22d, viable count is stable in shelf-life, unacceptable layering, precipitation and fat floating phenomenon do not occur, do not have obvious peculiar smell and produce.
In sum, the present invention is a carrier with the sour milk, has added powders of plant green juice, and a kind of sour milk is provided, and this sour milk can be kept the constant of lactobacillus bulgaricus viable count and can suppress the growth of harmful bacterium in shelf life.Product of the present invention combines the nutrition of powders of plant green juice and sour milk, and the general population who is fit to each age group is edible for a long time as diet, helps health.And the present invention makes prepared sour milk product have good local flavor, mouthfeel and good shelf life viable bacteria stability by reasonably filling a prescription and appropriate process.
The specific embodiment
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1, a kind of stirred yoghurt and production method thereof of adding powders of plant green juice
One, composition of raw materials (in 1 ton)
Barley green juice powders 0.5kg
Onion green juice powders 0.5kg
White granulated sugar 65.0kg
Low-ester pectin 1.0kg
Converted starch 4.0kg
BMY (basic bacterial classification+newborn bifid) (CHR HANSEN deep cooling bacterial classification) 200U
Long bifid lactobacillus (CHR HANSEN deep cooling bacterial classification) 200g
Lactobacillus acidophilus (CHR HANSEN deep cooling bacterial classification) 10g
Milk (always doing 13%) surplus
Powders of plant green juice is commercially available, and it mainly is the fresh plant of squeezing, and making becomes plant green juice, adds phosphate and adjusts and carry out that instantaneous heating spray is dried to become powder, heating condition behind its pH to 6.5: 180 ℃, and 200s.
Two, the production that contains powders of plant green juice original flavor probio stirred yoghurt of present embodiment is mainly carried out according to following operation:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat content 〉=3.1%, dry matter content about 13% through being up to the standards;
2, batching: the temperature of milk is raised to 55 ℃, adds mixed plant green juice powders, stabilizing agent and white granulated sugar, 20min, the milk material that obtains preparing are stirred in circulation;
3, the above-mentioned milk material for preparing is preheated to 65 ℃, carries out homogeneous, homogenization pressure is 20Mpa; Material behind the homogeneous is at 95 ℃ of following sterilization 300s; Material after the sterilization is cooled to 41 ℃～43 ℃, and inoculation fermentation 4～5h treats to stop fermentation when acidity reaches 72 ° of T, and the sour milk breakdown of emulsion is also cooled to 25 ℃ immediately, and can refrigerates after-ripening 24h down at 2～6 ℃ after the can, gets product.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, unique fine, delicate mouthfeel, smooth, and have the good shelf-life, can be more than 21 days 2 ℃～10 ℃ refrigerations, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Embodiment 2, a kind of solidification type yoghourt and production method thereof of adding the food yeast polypeptide
One, composition of raw materials (in 1000kg):
Wheat green juice powders 0.6kg
Chive green juice powders 0.4kg
White granulated sugar 68.0kg
Low-ester pectin 0.8kg
Converted starch 5.0kg
BMY (the two qis of basic bacterial classification+breast) (CHR HANSEN deep cooling bacterial classification) 200U
Long two qi lactobacillus (CHR HANSEN deep cooling bacterial classification) 200g
Lactobacillus acidophilus (CHR HANSEN deep cooling bacterial classification) 10g
Milk (always doing 13%) surplus
The making of powders of plant green juice: squeeze fresh plant, making becomes plant green juice, adds phosphate and adjusts and carry out that instantaneous heating spray is dried to become powder, heating condition behind its pH to 6.8: 185 ℃, and 220s.
Two, produce the sour milk of present embodiment according to following solidification type yoghourt process:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat content 〉=3.1%, dry matter content about 13% through being up to the standards;
2, batching:
The temperature of milk is raised to 55 ℃, adds powders of plant green juice, stabilizing agent and white granulated sugar, circulation was stirred 25 minutes, the milk material that obtains preparing;
3, the above-mentioned milk material for preparing is preheated to 70 ℃, carries out homogeneous, homogenization pressure is 18Mpa; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds; Material after the sterilization is cooled to 41 ℃～43 ℃, and inoculation fermentation 5 hours is treated to stop fermentation when acidity reaches 72 ° of T, and the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, and can refrigerates after-ripening 24 hours down at 2～6 ℃ after the can, gets product.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, delicate mouthfeel, smooth, can under 2～6 ℃ of refrigerations of low temperature, preserve after testing and reach more than 21 days, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Embodiment 3: the probio stirred yoghurt and the production method thereof that contain powders of plant green juice
One, composition of raw materials (in 1000kg):
Oat green juice powders 0.75kg
Onion green juice powders 0.25kg
White granulated sugar 65.0kg
Low-ester pectin 0.6kg
Converted starch (hydroxypropul starch) 7.0kg
BMY (the two qis of basic bacterial classification+breast) (CHR HANSEN deep cooling bacterial classification) 200U
Long two qi lactobacillus (CHR HANSEN deep cooling bacterial classification) 200g
Lactobacillus acidophilus (CHR HANSEN deep cooling bacterial classification) 10g
The milk surplus.
The making of powders of plant green juice: squeeze fresh plant, making becomes plant green juice, adds phosphate and adjusts and carry out that instantaneous heating spray is dried to become powder, heating condition behind its pH to 7.2: 200 ℃, and 180s.
Two, the production of the original flavor probio stirred yoghurt that contains powders of plant green juice of present embodiment is mainly carried out according to following operation:
1, the selection of former milk: select fresh milk, protein content 〉=2.9%, fat content 〉=3.1%, dry matter content about 13% through being up to the standards;
2, batching:
The temperature of milk is raised to 55 ℃, adds powders of plant green juice, stabilizing agent and white granulated sugar, circulation was stirred 20 minutes, the milk material that obtains preparing;
3, the above-mentioned milk material for preparing is preheated to 65 ℃, carries out homogeneous, homogenization pressure is 20Mpa; Material behind the homogeneous was 95 ℃ of following sterilizations 300 seconds; Material after the sterilization is cooled to 41 ℃～43 ℃, and inoculation fermentation 5 hours is treated to stop fermentation when acidity reaches 72 ° of T, and the sour milk breakdown of emulsion is also cooled to 20～25 ℃ immediately, and can refrigerates after-ripening 24 hours down at 2～6 ℃ after the can, gets product.
Produce the sour milk that obtains according to present embodiment, product special flavour is soft, delicate mouthfeel, smooth, can under 2～6 ℃ of refrigerations of low temperature, preserve after testing and reach more than 21 days, unacceptable layering, precipitation and fat floating phenomenon did not appear in the shelf-life, in the storage life, product keeps fine and smooth, smooth mouthfeel, and local flavor is compared with fresh products does not have change substantially.
Comparative Examples 1
Do not add powders of plant green juice in the formula for a product, other prepare the sour milk of this Comparative Examples 1, in contrast with embodiment 2.
Contain mouthfeel, the local flavor experiment of the sour milk product of powders of plant green juice
Product with embodiment 1～3 is a sample, carries out the trial test experiment of mouthfeel and local flavor.Trial test mode: adopt the mode of blank marking to taste; Respectively structural state, color and luster, sour-sweet ratio, local flavor, the mouthfeel item of the sample of embodiment 1～3 are given a mark separately, the full marks of each are 10 minutes, and the statistics total points is calculated average mark; Average mark is high more, represents effect good more; And the whole fancy grade of product provided suggestion, statistics is to the hobby number of each Dan Pin; Statistics is recorded in following table three.
Table three, embodiments of the invention product are tasted the result data table
From the statistics of last table as can be seen, the sour milk that contains powders of plant green juice of the present invention has obtained most of tasters' approval at aspects such as local flavor, mouthfeels, and effect is fine.
The viable count situation of change of sour milk in storage period that contains powders of plant green juice
The powders of plant green juice that the product of embodiments of the invention 1～3 adopts derives from not kindred plant and adopts different adding proportions to test, and the inventor detects the viable count of product in storage period among 3 embodiment, and testing result sees the following form:
According to above data as can be known, the product of embodiment 1～3 content according to the invention, the lactobacillus bulgaricus viable count of sour milk that promptly adds powders of plant green juice is apparently higher than control group, but not remarkable to the influence of streptococcus thermophilus.
The antibacterial situation of sour milk in storage period that contains powders of plant green juice
The powders of plant green juice that the product of embodiments of the invention 1～3 adopts derives from not kindred plant and adopts different adding proportions to test, and the inventor detects the antibacterial situation of the product among 3 embodiment in storage period, and testing result sees the following form:
Embodiment 1～3 compares with Comparative Examples 1, has obviously strengthened the inhibitory action of harmful bacterium, and four kinds of pathogenic bacteria choosing among the present invention are the common pathogenic bacteria that can pollute lactic acid bacteria.In three embodiment of the present invention, kind of plant and adding proportion are also inequality, and therefore, floristics of stipulating among the present invention and adding proportion can obviously suppress the growth of harmful bacterium in the sour milk.
Claims (10)
1. powders of plant green juice is harmful to the growth of bacterium and/or keeps the application in the viable count stability in the sour milk shelf life in suppressing sour milk.
2. application according to claim 1, wherein, described powders of plant green juice is to add in the sour milk with 0.1%～1.5% amount, and realizes suppressing the growth of harmful bacterium in the sour milk and/or keep viable count stability in the sour milk shelf life; Described powders of plant green juice be the green juice powders of green juice powders and onion class plant of grain dish class plant according to 1～5: the mixture that 1 weight ratio is mixed.
3. application according to claim 1 and 2, wherein, described harmful bacterium is Escherichia coli, bacillus subtilis, listeria spp or staphylococcus aureus.
4. preparation method of adding the sour milk of powders of plant green juice, this method comprises:
With milk is primary raw material, and adds 0.1%～1.5% powders of plant green juice, through strain fermentation, makes sour milk products.
5. method according to claim 4, wherein, described bacterial classification is selected from one or more in lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, Lactobacillus casei and the Lactobacillus rhamnosus.
6. method according to claim 4, wherein, the raw material of sour milk of the present invention composition also comprises one or more in stabilizing agent, carbohydrate, jam, flavoring essence and the nutrient; Wherein, described stabilizing agent is selected from one or more in pectin, converted starch, the gelatin; Described carbohydrate is selected from white granulated sugar, fructose, syrup, compound sugar, in the sugar one or more; In described generation,, sugar was selected from one or more in acesulfame potassium, Aspartame, Sucralose, xylitol, maltitol, the D-sorbite.
7. method according to claim 4, wherein, described powders of plant green juice be the green juice powders of green juice powders and onion class plant of grain dish class plant according to 1～5: the mixture that 1 weight ratio is mixed.
8. sour milk, this sour milk prepares according to each described method of claim 4～7.
9. sour milk according to claim 8, the raw material of this sour milk is formed and is comprised: white granulated sugar 6%～7%, powders of plant green juice 0.4%～1.2%, low-ester pectin 0.04%～0.2%, starch 0.2%～1%, lactic acid bacteria fermenting agent is an amount of, the milk surplus.
10. according to Claim 8 or 9 described sour milks, this sour milk is stirred yoghurt, solidification type yoghourt or drinking yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110027284 CN102106386B (en) | 2011-01-25 | 2011-01-25 | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110027284 CN102106386B (en) | 2011-01-25 | 2011-01-25 | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102106386A true CN102106386A (en) | 2011-06-29 |
| CN102106386B CN102106386B (en) | 2013-05-01 |
Family
ID=44170764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110027284 Active CN102106386B (en) | 2011-01-25 | 2011-01-25 | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102106386B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804710A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | It is a kind of to maintain Yoghourt of number of live bacteria of probiotics and preparation method thereof in shelf life |
| CN110050837A (en) * | 2019-05-30 | 2019-07-26 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems blueness juice Yoghourt and preparation method thereof |
| CN110574785A (en) * | 2019-10-15 | 2019-12-17 | 上海应用技术大学 | Hemerocallis fulva flower yoghourt and preparation method thereof |
| CN114568554A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Fermented tea, preparation method thereof and application thereof in food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065183A (en) * | 1991-03-22 | 1992-10-14 | 萩原义秀 | Powders of plant green juice and production method thereof |
| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN101856047A (en) * | 2010-06-25 | 2010-10-13 | 徐新月 | Green milk |
-
2011
- 2011-01-25 CN CN 201110027284 patent/CN102106386B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065183A (en) * | 1991-03-22 | 1992-10-14 | 萩原义秀 | Powders of plant green juice and production method thereof |
| CN101785500A (en) * | 2010-03-11 | 2010-07-28 | 内蒙古伊利实业集团股份有限公司 | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof |
| CN101856047A (en) * | 2010-06-25 | 2010-10-13 | 徐新月 | Green milk |
Non-Patent Citations (1)
| Title |
|---|
| 《武汉食品工业学院学报》 19990630 孙继伟等 绿色植物汁粉及其制粉技术 27-31 1-10 , 第2期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804710A (en) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | It is a kind of to maintain Yoghourt of number of live bacteria of probiotics and preparation method thereof in shelf life |
| CN110050837A (en) * | 2019-05-30 | 2019-07-26 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems blueness juice Yoghourt and preparation method thereof |
| CN110574785A (en) * | 2019-10-15 | 2019-12-17 | 上海应用技术大学 | Hemerocallis fulva flower yoghourt and preparation method thereof |
| CN114568554A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Fermented tea, preparation method thereof and application thereof in food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102106386B (en) | 2013-05-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933535B (en) | Yoghourt containing cereal particles and fruit particles and production method thereof | |
| KR101296837B1 (en) | manufacturing method of fermented feed with tangerine and treber | |
| CN104642542B (en) | A kind of acidophilus milk for child and preparation method thereof | |
| CN106472704A (en) | Bean milk fermenting and producing probiotic bacteria functional drinkss and food and preparation method thereof | |
| CN103181414A (en) | Anti-ageing yoghourt containing flavonoid compounds and production method for same | |
| CN101690517B (en) | Soured milk with yolk powder and preparation method thereof | |
| CN102106386B (en) | Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life | |
| CN103843894B (en) | Keep the method for the viable count in Yoghourt or active lactic acid bacteria drink | |
| CN107361133A (en) | A kind of passion fruit antistaling agent and preparation method thereof | |
| CN107637662B (en) | Thick broad-bean sauce soft milk food and preparation method thereof | |
| CN102138583A (en) | Method for controlling post-acidification of yoghourt by using sodium lactate | |
| CN102100251A (en) | Lactoferrin-rich active lactobacillus beverage and preparation method thereof | |
| Tawfek et al. | Effectiveness of cardamom (Elettaria cardamomum) or bay leaf (Laurus nobilis L.) powder in improving the quality of Labneh | |
| CN101731333A (en) | Trehalose acidophilous milk and preparation method thereof | |
| RU2582809C1 (en) | Fruit dessert production method | |
| CN110169520A (en) | A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method | |
| CN103976444B (en) | Kernel dew and preparation method thereof | |
| Rethinam et al. | Value addition in coconut water | |
| Bikheet et al. | Preparation of functional Yoghrt drink fortified with Moringa olifera leaves | |
| CN109497133A (en) | A kind of compound multiplication agent for delaying lactobacillus plantarum acidified milk viable count to reduce | |
| CN101731337A (en) | Fermented milk containing yeast polypeptides and method for producing same | |
| CN104886325B (en) | A kind of Yoghourt candy grain and preparation method thereof | |
| KR20100076540A (en) | Plant media, plant excipient composition and preparation method for powder fermented by plant origin lactic acid bacteria using the same | |
| CN109832593A (en) | A kind of fermentation fresh flower, containing its jam and their applications in Yoghourt | |
| CN107333882B (en) | Leavening agent composition and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |