CN102258080A - Cereal yoghurt and preparation method thereof - Google Patents
Cereal yoghurt and preparation method thereof Download PDFInfo
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- CN102258080A CN102258080A CN2011102043188A CN201110204318A CN102258080A CN 102258080 A CN102258080 A CN 102258080A CN 2011102043188 A CN2011102043188 A CN 2011102043188A CN 201110204318 A CN201110204318 A CN 201110204318A CN 102258080 A CN102258080 A CN 102258080A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
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Abstract
The invention relates to cereal yoghurt and a preparation method thereof. The method comprises the following steps of: preparing various kinds of coarse food grain cereal meal serving as raw materials into hydrolytic cereal serous fluid by an amylase hydrolytic process, mixing the hydrolytic cereal serous fluid and fresh milk or milk powder and the like, or mixing various kinds of coarse food grain cereal meal and the like and the fresh milk or the milk powder and the like, adding amylase, hydrolyzing, and fermenting by lactobacillus to prepare coarse food grain cereal yoghurt with unique flavor, wherein the content of the coarse food grain cereals in final products is between 1 and 40 percent. The cereal yoghurt is a novel dairy product, has unique taste and contains the excellent protein of milk, sufficient carbohydrates and various micronutrients, so the cereal yoghurt can be used as good meal replacement food or desserts.
Description
Technical field
The present invention relates to the food production field.Particularly, the present invention relates to sour milk and preparation method thereof.More specifically, the invention provides a kind of sour milk, wherein be added with the cereal that enzyme is handled.More particularly, the invention provides a kind of sour milk, wherein be added with the coarse food grain cereal that enzyme is handled.The present invention also provides preparation to contain the preparation method of the sour milk of enzymolysis coarse food grain cereal.
Background technology
Sour milk also is called yogurt, is to be primary raw material with cow's milk or reconstituted milk, through sterilization, fermentation, stirring or do not stir, adds or do not add a kind of dairy products that other compositions are made.The primary raw material of sour milk also can be sheep breast or reconstituted milk.Common preparation method comprises: raw milk check, batching, homogeneous, sterilization, fermentation, finished product.Sour milk is nutritious, and except the nutritional labeling from raw material milk, the fermentation of lactic acid bacteria has also produced multivitamin, and lactic acid bacteria itself is a kind of probio.Sour milk is a kind of food of liking.In order to satisfy the needs of people to healthy and taste, the sour milk that adds various compositions increases day by day.In the market or the cereal yogurt in the dairy products research field all be directly to add granular cereal, the addition of cereal is less.And it is very few to be with powdery coarse food grain or coarse food grain hydrolysis slurries that raw material prepares the research of the Related product of yogurt and technology.
Coarse food grain is meant the grain beyond rice and flour/wheat, and relative with flour and rice, coarse food grain common in the daily life has: cereals: brown rice, corn, millet, red rice, black rice, purple rice, jowar, barley, oat, buckwheat/wheat bran etc.Assorted beans: soya bean, mung bean, red bean, black soya bean, green soya bean, kidney bean, broad bean, pea etc.Tubers: Ipomoea batatas, Chinese yam, potato etc.
Wherein brown rice is meant the Wholegrain that the grass rice all keeps except that decapsidate, promptly contains the rice of cortex, aleurone and plumule, generally is meant a kind of coarse food grain for highed milled rice.Still keep after brown rice shells and deposit a little outer tissue and include abundant nutrition, more be rich in many vitamins, mineral matter and dietary fiber compared with rice, nutritive value is than highed milled rice height.
Black rice is a kind of medicine, the rice of food dual-purpose, belong to the glutinous rice class, be through the long-term class feature breed that forms of cultivating by the grass rice, black rice generally also is the processing mode processing according to brown rice, be a kind of special brown rice, its appearance is pitch-dark, nutritious, the edibility height, main nutrient composition is by dry, contain thick protein 8.5-12.5%, crude fat 2.7-3.8%, carbohydrate 75-84%, coarse ash 1.7-2%, contained manganese, zinc, inorganic salts such as copper are mostly high 1～3 times than rice, the vitamin C that more contains rice and lacked, chlorophyll, anthocyanidin, special composition such as carrotene and cardiac glycoside.
Brown rice and black rice, relatively poor because of its cooking and mouthfeel, there be limited evidence currently of is edible as staple food, generally only adds on a small quantity in the rice, and it is edible to be boiled into congee.In the market with brown rice or black rice be raw material processed food seldom, also less about the correlative study report that brown rice and/or black rice is processed into fermented dairy product.
Known following patent document has reported that black rice is processed into the product and the method for beverage.Chinese patent open file CN101433284A, exercise question is " a kind of black rice milk beverage and preparation method thereof ", has reported a kind of method that extraction black rice breast after the black rice ultra-fine grinding is prepared beverage.Chinese patent open file CN1136901A, exercise question are " production method of fermented black rice beverage ", have reported that with the black rice sauce after the saccharification be the method that raw material is made black rice beverage.Chinese patent open file CN101715821A, exercise question is " a kind of sour milk and preparation method thereof ", has reported a kind of sour milk made from nut, pulp and cereal etc.Chinese patent open file CN101455236A, exercise question is " a kind of stirring type corn yoghourt and preparation method thereof ", reported a kind of with raw milk, grain dust, dairy product additive, lactic acid bacteria culturers/functional probio bacterial classification, flavouring, stablize the stirring type corn yoghourt that thickener is made.Chinese patent open file CN101715824A, exercise question is " a kind of sour milk that contains physically denatured starch and preparation method thereof ", has reported a kind of sour milk made from albumen powder, white granulated sugar, physically denatured starch, thickener, flavoring essence, fresh milk, lactic acid bacteria.Chinese patent open file CN101579016A, exercise question are " a kind of plant type cultured milk and preparation method thereof ", have reported a kind of plant type cultured milk made from cereal, fruit pulp type composition, cultured milk etc.Chinese patent open file CN101664056A, exercise question is " a kind of yoghurt and preparation method thereof ", has reported a kind of yoghurt made from white granulated sugar, thickener, lactic acid bacteria, beans material cereal mixing sauce, fresh milk.Chinese patent open file CN1277806A, exercise question are " a kind of milk beverage and production method thereof ", have reported a kind of milk beverage made from cereal extraction juice and Normal juice crude milk.Chinese patent open file CN101933535A, exercise question is " sour milk and the production method thereof that contain cereal-granules and fruit particle ", has reported a kind of sour milk that contains cereal-granules and fruit particle.
Black rice converted products and method have been reported in the known following scientific and technological file.Zhao Hongxia etc. have reported in " black rice yogurt processing " (China brewages, 2008 the 14th phases, 105-107 page or leaf) that the black rice sauce after black rice liquefaction and the saccharification is used to prepare the black rice sour milk.Yang Baiyun etc., " development of buffalo milk black rice sour milk " (Food Science, 2000 the 21st the 7th phases of volume, the 67-68 page or leaf) reported in that black rice through being soaked in water, pulling an oar (ratio of black rice and water is 1: 7), add high-temperature, be stirred and heated to 95～97 ℃, constant temperature enzymolysis 30～60 minutes, make the black rice slurry after filtering, prepares sour milk with black rice slurry and buffalo milk then.Jia Jianbo etc. have reported that the black rice defibrination prepares sour milk in " development of black rice bifid sour milk " (Guangzhou food industry science and technology, 1996 the 12nd the 2nd phases of volume, 41-43 page or leaf).Li Qingchun etc., " development of black rice fro-yo " (food industry, the 1st phase of calendar year 2001, the 23-24 page or leaf) reported that the black rice slurry that grinds and milk mixed culture fermentation makes the process Yuan Hui of yogurt etc., " sprouted unpolished rice prepares the research of fermented type acid rice milk " (Chinese grain and oil journal, 2009 the 24th the 7th phases of volume, the 14-17 page or leaf) reported to be raw material with the sprouted unpolished rice, after pulverizing gelatinization, to add the technology that milk fermentation is made sour milk a kind of.
Sour milk more and more becomes appetizing food or the dessert that people like.But,, still need new sour milk products and its preparation method in view of the variation of people on health, nutrition, taste needs.The invention provides a kind of sour milk of high grain content, more energy is provided for absorption person.
Summary of the invention
First aspect the invention provides a kind of sour milk of Hi CHO content.
Carbohydrate is meant saccharide compound, is that nature exists at most, the widest important organic compound of a class distributes.Mainly formed by carbon, hydrogen, oxygen.Glucose, sucrose, starch and cellulose etc. all belong to saccharide compound.Traditional yogurt is to make by lactobacillus-fermented milk, and main nutrient composition is protein, vitamin etc.; The carbohydrate compounds content is lower.The sour milk that adds cereal-granules is arranged in the prior art, and the cereal addition is low, the utilization rate of glucide is low in the cereal.
The present invention passes through to adopt diastatic action in cereal, and will be incorporated in the sour milk through the cereal of diastatic action, thereby has made the sour milk of high grain content.
The present inventor joins in the raw material of yogurt production then by cereal is handled with amylase separately, in the sour milk of perhaps making, has made the sour milk of high grain content of the present invention like this.
The present inventor by adding diastatic action, has so also made the sour milk of high grain content of the present invention then by cereal being joined in the raw material of yogurt production.
Amylase is hydrolyzed to the starch in the cereal, and the nutritional labeling 2 from hydrolyzed cereal of formation provides new nutritional labeling for traditional yogurt, thereby the invention provides a kind of novel sour milk.Novel sour milk of the present invention comprises: traditional yogurt nutritional labeling 1 and from the material composition 2 of hydrolyzed cereal is a kind of nutrient mixed mode yoghourt.
In the present invention, traditional yogurt nutritional labeling 1 is to be used for general designation to adopt cow's milk or sheep breast or its reconstituted milk be primary raw material, through sterilization, fermentation, stirs or does not stir, and adds or do not add the nutritional labeling in the dairy products that other compositions make.
In the present invention, the material composition 2 from hydrolyzed cereal is to be used for being referred to as the nutriment that amylase forms the cereal effect.
Sour milk of the present invention is a kind of nutrient mixed mode yoghourt, comprising: traditional yogurt nutritional labeling 1 and from the material composition 2 of hydrolyzed cereal.
Traditional yogurt nutritional labeling 1 is mainly the eater protein, vitamin etc. is provided; Be mainly the eater with material composition 2 carbohydrate is provided from hydrolyzed cereal.This is a kind of nutrient mixed mode yoghourt.
Sour milk of the present invention can be called high-content of starch sour milk, high grain content sour milk, Hi CHO sour milk, high-energy sour milk, nutrient mixed mode yoghourt, material mixed mode yoghourt.These terms have all reflected the characteristics of sour milk of the present invention.
Sour milk of the present invention also can be added with other compositions, such as fruit particle, gel piece etc.These compositions can be understood the those skilled in the art personnel, and can select as required to add.
Preferably, the present invention by use coarse food grain cereal, and with the starch of diastatic action in coarse food grain cereal, the glucide of higher amount is incorporated in the sour milk, made the sour milk of Hi CHO content.Coarse food grain cereal provides richer nutritional labeling, the nutriment that particularly daily smart grain can not provide.
Temperature or low-temperature amylase carry out in adopting when in a preferred embodiment of the present invention, starch of the present invention is handled.
Temperature or low-temperature amylase in using in the present invention.In warm diastatic optimum temperature 40-75 ℃, 90 ℃ of maximum operation (service) temperatures.The optimum temperature 30-60 of low-temperature amylase ℃, 65 ℃ of maximum operation (service) temperatures.
Middle temperature or low-temperature amylase can use the heat inactivation method, and the temperature of deactivation is low and the time short, and this is suitable for obtaining the low amylase activity residual or does not have the residual product of amylase activity.
The present invention also provides the method for producing the sour milk of Hi CHO content, comprising in the yogurt production process, adds carbohydrate.The form of carbohydrate can be the cereal powder, also can be the slurry like material of cereal powder through hydration and amylase processing.If the cereal powder then needs to add amylase in the yogurt production process.Adopt amylase to carry out when starch of the present invention is handled, preferably, temperature or low-temperature amylase carry out in the employing.
Second aspect the invention provides a kind of high-energy sour milk.
Human body need obtain energy from glucide.Just a kind of high-energy sour milk of sour milk of high sugared content.
The present invention is by introducing starchy material and by diastatic effect, having obtained to contain the sour milk of various saccharides in the yogurt production process.This sour milk can provide high-energy for human body, is a kind of high-energy food.
The 3rd aspect the invention provides the sour milk that contains coarse food grain cereal, and coarse food grain cereal wherein has part to pass through amylase enzymolysis.
Coarse food grain mainly comprises corn in the cereal, millet, purple rice, Chinese sorghum, oat, buckwheat, purple potato, barley, wheat bran etc. and various dry bean, as soya bean, green soya bean, red bean, mung bean etc. for flour and rice such as polished rice fine flour.Brown rice also is a kind of coarse food grain cereal, because contain dietary fiber in the outer tissue that keeps.Coarse food grain cereal can provide nutriment high-content of starch, that comprise multivitamin and dietary fiber.
The present invention is by being incorporated into the high-content of starch material in the yogurt production process, and handles by introducing amylase, obtained the sour milk of unique flavor.Also can the high starch material introducing yogurt production process that amylase is handled will be accepted.High-content of starch material typical case representative is a coarse food grain cereal.Adopt amylase to carry out when starch of the present invention is handled, preferably, temperature or low-temperature amylase carry out in the employing.
The 4th aspect the invention provides the method for preparing Hi CHO sour milk of the present invention or high-energy sour milk or contain the sour milk of coarse food grain cereal.
Described method is included in the manufacturing process of sour milk, adds carbohydrate and carries out amylorrhexis.
Described method comprises the steps:
1). with the material of high-content of starch, for example pearling cone meal adds water and makes slurries, adds amylase and carries out enzymolysis, obtains the enzymolysis slurries.
2). the enzymolysis slurries of step 1) are mixed with milk or milk powder, obtain fermentation raw material.
3). to fermentation raw material inoculating lactic acid bacterial classification, fermentation forms sour milk.
Step 1) and step 2) also may be incorporated in together and carry out, starch-containing material powder is mixed with fresh milk or milk powder, add amylase then and handle, make fermentation raw material.
Also can after making sour milk, add the amylase enzymolysis product of the material of high-content of starch.
Adopt amylase to carry out when starch of the present invention is handled, preferably, temperature or low-temperature amylase carry out in the employing.
In lactobacillus inoculation sweat of the present invention, also can unite the use lactase.
Concrete grammar provided by the invention have following these:
1. method for preparing sour milk comprises and the mixture of preparation starch, water, milk carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, ferment with lactic acid bacteria fermenting agent and make sour milk.
2. method for preparing sour milk comprises and the mixture of preparation starch, water, milk carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, make sour milk with lactic acid bacteria fermenting agent and lactase fermentation.
3. method for preparing sour milk comprises and the mixture of preparation starch and water carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, add milk, ferment with lactic acid bacteria fermenting agent and make sour milk.
4. method for preparing sour milk comprises and the mixture of preparation starch and water carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, add milk, ferment with lactic acid starter and make sour milk.
At starch source is under the situation of cereal, and concrete grammar of the present invention comprises:
1. method for preparing sour milk comprises and the mixture of preparation cereal, water, milk carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, ferment with lactic acid bacteria fermenting agent and make sour milk.
2. method for preparing sour milk comprises and the mixture of preparation cereal, water, milk carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, make sour milk with lactic acid bacteria fermenting agent and lactase fermentation.
3. method for preparing sour milk comprises and the mixture of preparation cereal and water carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, add milk, ferment with lactic acid bacteria fermenting agent and make sour milk.
4. method for preparing sour milk comprises and the mixture of preparation cereal and water carries out enzymolysis with amylase, preferably with in temperature or low-temperature amylase carry out enzymolysis, add milk, ferment with lactic acid starter and make sour milk.
The 5th aspect, the purpose of this invention is to provide and a kind of brown rice and black rice are mixed after saccharification and/or liquefaction make the mixing Rice ﹠ peanut milk, mix with milk powder etc. again, perhaps with behind black rice flour, coarse rice powder etc. and the fresh milk mixed hydrolysis, make a kind of method of coarse food grain corn yoghourt via lactobacillus-fermented, its total grain dust addition can reach 1～40%, preferred 5～25%, more preferably 5～20%, be more preferably 10～15%, all by weight; And product special flavour matter structure uniqueness.Adopt amylase to carry out enzymolysis when starch of the present invention is handled, temperature or low-temperature amylase carry out in preferred the employing.Middle temperature or low-temperature amylase can use the heat inactivation method, the temperature of deactivation can be relatively low and the time can be shorter relatively, this is suitable for obtaining the low amylase activity residual or does not have the residual product of amylase activity, just low amylase activity residual or do not have the residual Hi CHO sour milk of amylase activity.
In a specific embodiment, its concrete prescription and technology are:
Black rice: 0-20%; Brown rice: 0-20%; White granulated sugar: 5-8%; Milk powder: 5～10% (perhaps fresh milk 45～90%); Lactalbumin: 0-1%; Water: 20-80%; The amylase addition is 0.05%～0.5% of a dry rice flour; Other stabilizing agents (as pectin etc.), emulsifying agent, essence etc. can add as required, and above-mentioned percentage is percentage by weight;
A. the technology for preparing Rice ﹠ peanut milk separately is: ripe coarse rice powder or black rice flour (more than smashing fineness 80 orders), be dissolved in water, and the heating gelatinization also adds amylorrhexis, and it is standby that the enzyme that goes out gets Rice ﹠ peanut milk; Rice ﹠ peanut milk and milk powder, mixed dissolutions such as lactalbumin, granulated sugar, sterilization, cooling back inoculating lactic acid bacterium ferments to pH4.6, cool off and stir stirred yoghurt, do not stir directly cool off solidification type yoghourt, 2-10 ℃ is stored refrigerated.The adding amylorrhexis made after Rice ﹠ peanut milk also can adopt living ground rice gelatinization, perhaps with defibrination after the Mi Jiashui boiling slaking, added amylorrhexis again and made.
B. Rice ﹠ peanut milk with the technology of milk mixed hydrolysis is: ripe coarse rice powder or black rice flour (more than smashing fineness 80 orders) mix with fresh milk, lactalbumin, granulated sugar etc., add amylorrhexis, sterilization cooling back adds lactobacillus-fermented to pH4.6, the cooling and stir stirred yoghurt, do not stir directly cool off solidification type yoghourt, 2-10 ℃ is stored refrigerated.
Also can adopt part fresh milk replacement milk powder in the above technology as required or use part or all of milk powder to replace fresh milk.
As mentioned above, except that black rice or brown rice, technology of the present invention goes for other coarse food grain cereal equally, as purple potato, oat, corn, barley, millet etc.
In this application, to following noun, use following implication:
Sour milk refers to that with cow's milk or sheep breast or reconstituted milk be primary raw material, the dairy products of making through sterilization, lactobacillus-fermented.
Cereal comprises rice, wheat, corn, millet etc., mainly is grass.Cereal mainly is meant the seed of grass.It comprises rice, wheat, corn etc. and other coarse cereals, such as millet, black rice, buckwheat, oat, seed of Job's tears, Chinese sorghum etc.Cereal is by being processed as staple food.It mainly provides 50%～80% heat energy, 40%～70% protein, the vitamin B1 more than 60% to the mankind.
Coarse food grain cereal refers to provide cereal grains, cereals meal of dietary fiber etc.
Amylase is the amylatic enzyme of a class.The amylase general action is in α-1 such as soluble starch, amylose, glycogen, 4-glucan, hydrolyzing alpha-1,4-glycosidic bond.The amylase of indication of the present invention is a kind of or its mixing of AMS, beta amylase, glucoamylase.The commodity starch enzyme is a lot of in the market.
Amylase is divided into alpha-amylase, middle temperature amylase and low-temperature amylase according to optimum temperature.The alpha-amylase optimum temperature range is generally 95 ℃-97 ℃, the effective temperature scope: 90 ℃-100 ℃, the optimum temperature range that some alpha-amylases are also arranged is 90 ℃-95 ℃, can brings into play catalytic action down at 105 ℃.
In the present invention, the amylase of use is any amylase, preferred middle temperature or low-temperature amylase.Diastatic optimum temperature among the present invention is lower than 90 ℃, preferably is lower than 80 ℃, more preferably less than 70 ℃, further preferably is lower than 60 ℃, further preferably is lower than 50 ℃ again, further preferably is lower than 40 ℃.Be lower than in optimum temperature under 90 ℃ the condition, have multiple amylase to satisfy needs of the present invention.Preferably, the amylase of the present invention's use is brought into play the suitableeest catalytic action in temperature range 40-80 ℃.
In the present invention, the amylase of use can be from bacterium, fungi and other microorganisms.Amylase can derive from scope widely.
Lactic acid bacteria is meant the bacterium that can produce lactic acid from the sweat of glucose or lactose.The lactic acid bacteria of indication of the present invention is streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacillus delbrueckii breast subspecies (Lactobacillusdelbrueckii subsp.lactis), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium sp.), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), lactobacillus gasseri (Lactobacillusgasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillus johnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), lactobacillus reuteri (Lactobacillusreuteri), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactobacillus salivarius (Lactobacillus salivarius), a kind of or its combination of Lactococcus lactis (Lactococcus lactis).In the present invention, use " lactic acid bacteria fermenting agent " term to contain various fermentation activity materials, be used for carrying out the lactic fermentation of yogurt production; The fermentation activity material is meant the bacterium that can form lactic acid.
The another name of lactase is a beta galactosidase, and main effect is that to make lactose hydrolysis be glucose and galactolipin.
Generally speaking, the present invention adopts the amylorrhexis technology, can make the addition of cereal in sour milk reach 20%, preferably reaches 15%; And finished product local flavor matter structure is very unique.Be preferably the interpolation of coarse food grain cereal in sour milk.If with black rice flour, coarse rice powder etc. is raw material, adopt amylase to the starch partial hydrolysis, make the mixing Rice ﹠ peanut milk, and it is mixed with milk powder etc., and adopt ferment-fermented, the coarse food grain rice sour milk unique flavor of preparation, and the content of coarse food grain cereal reaches 20% in the finished product, preferably reaches 15%.Here be to calculate by weight percentage.From above-mentioned data as can be seen, the invention provides the sour milk of high coarse food grain content, this is a kind of product of novelty.
The present invention can be used as a kind of novel dairy product form, offer consumers in general, in additional milk good protein, take in enough carbohydrate as energy source, simultaneously, can absorb the multiple micro-beneficiating ingredient in the coarse food grain, be a kind of good meal replacing food or dessert.
Consider the selection problem of sour milk packaging material, method provided by the invention is more suitable in provide sour milk product under various packaging material.Because method provided by the invention can realize whole process of production being lower than under 100 ℃ the temperature.Particularly, the present invention can realize whole process of production under low relatively temperature.
General technical thinking of the present invention is that starch hydrolysate is incorporated in the sour milk.Any technology that does not deviate from this thinking all is within the scope of the invention.
Specifically describe the present invention below by embodiment.These are illustrative of the present invention, are not that the present invention is limited.So the following examples are explanation the present invention, are to illustrate the present invention, can not regard any type of restriction as.
In following examples, used ripe coarse food grain grain dust can be directly bought from market, as North, Beijing still Deco skill Development Co., Ltd (hereinafter to be referred as moral food still) various ultra-fine grain dusts can be provided, smashing fineness can reach 200 orders.Also can use coarse food grain cereal such as black rice, brown rice to prepare voluntarily, the preparation method uses the cereal pulverizer to pulverize for earlier the cereal arrangement being baked to ripe and burnt odor flavor slightly then, and it is standby to cross 80 mesh sieves.After perhaps also black rice, brown rice can being added suitable quantity of water boiling slaking, add water mill slurry again, total Mi Shui ratio is controlled between 1: 4～1: 10, if viscosity is higher during defibrination, can adds amylase and can effectively reduce viscosity before defibrination.Skimmed milk power, whole milk powder, WPC (model is WPC80) etc. are all available from New Zealand Fonterra company.
Example 1
Self-control coarse rice powder 75g, self-control black rice flour 75g, skimmed milk power 10g, WPC 10g, sugar 60g, fresh milk 560g, water 210g, above material all mixes, (concrete model is Validase BAA 1500L, derives from DSM Food Specialties B.V., Alexander Fleminglaan 1 to add amylase, 2613AX Delft, The Netherlands, enzyme activity are 1500000MWU/g) 0.3g, and remain on 45-65 ℃ and stir 30-60 minute reduced sugar equivalent value to mixture of hydrolysis and reach more than 20, material is heated to 65-70 ℃ then, the 200-220Bar homogeneous; Sterilized 5 minutes for 95 ℃, be cooled to 43 ℃, (the type lactic acid bacteria fermenting agent is delivered directly in employing to add lactic acid bacteria fermenting agent, model is DELVO-YOG SVV31DSL, derive from DSM FoodSpecialties B.V., Alexander Fleminglaan 1,2613AX Delft, The Netherlands, it consists of streptococcus thermophilus and lactobacillus bulgaricus) 0.002-0.004U, mix the back can to packing container, reached 4.5～4.6 in 43 ℃ of bottom fermentation 5-6 hours to pH, be cooled to below 10 ℃, make coagulating type coarse food grain corn yoghourt, this product in 2-10 ℃ stored refrigerated, the shelf-life is 21 days.Adopt same prescription and technology, add bacterial classification and mix after be placed directly in fermentation cylinder for fermentation, treat that pH reaches at 4.5～4.6 o'clock, breakdown of emulsion is also stirred in cooling, is cooled to that the back can makes agitating type coarse food grain corn yoghourt below 10 ℃ to packing container.The every subjective appreciation of finished product the results are shown in Table 1.
Example 2
According to the mode of example 1, difference is that the coarse rice powder that uses and black rice flour are for available from 200 order superfine powders of moral food still.The every subjective appreciation of finished product the results are shown in Table 1.
Example 3
Mode according to example 1, difference is that the lactic acid bacteria fermenting agent model of using (derives from DSM Food Specialties B.V. as DELVO-YOG MY1821DSL, AlexanderFleminglaan 1,2613AX Delft, The Netherlands, it consists of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei).The every subjective appreciation of finished product the results are shown in Table 1.
Example 4
Mode according to example 1, difference is to add lactase when adding lactic acid bacteria fermenting agent (model is Maxilact LG2000, derive from DSM Food Specialties B.V., Alexander Fleminglaan 1,2613AX Delft, The Netherlands, its vigor are 2000NLU/g) 1g, and the addition of sugar is kept to 55g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 5
According to the mode of example 1, difference is not use coarse rice powder, and the black rice flour use amount is 150g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 6
According to the mode of example 1, difference is not use black rice flour, and the coarse rice powder use amount is 150g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 7
According to the mode of example 1, difference is not use black rice flour and coarse rice powder, and the use amount of oatmeal is 150g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 8
According to the mode of example 1, difference is not use black rice flour and coarse rice powder, and the use amount of millet powder is 150g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 9
According to the mode of example 1, difference is not use black rice flour, and the use amount of coarse rice powder is 50g, and the use amount of milk is 660g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 10
According to the mode of example 1, difference is not use black rice flour, and the use amount of coarse rice powder is 200g, and the use amount of milk is 510g.The every subjective appreciation of finished product the results are shown in Table 1.
Example 11
Self-control coarse rice powder 75g, self-control black rice flour 75g, water 700g, behind the mixing, be heated to 85 ℃ of insulated and stirred gelatinizations 20 minutes, be cooled to 60 ℃, (the amylase model is Validase BAA 1500L, derives from DSM Food Specialties B.V., and AlexanderFleminglaan 1 to add amylase, 2613AX Delft, The Netherlands, enzyme activity are 1500000MWU/g) 0.3g, hydrolysis 30 minutes, 95 ℃ of enzymes 10 minutes of going out, Rice ﹠ peanut milk 850g; Whole milk powder 70g, skimmed milk power 10g, WPC 10g, sugared 60g is dissolved among the above-mentioned Rice ﹠ peanut milk 850g that makes, and stirs hydration and after 30 minutes material is heated to 65-70 ℃, the 200-220Bar homogeneous; Sterilized 5 minutes for 95 ℃, be cooled to 43 ℃, (the type lactic acid bacteria fermenting agent is delivered directly in employing to add lactic acid bacteria fermenting agent, model is DELVO-YOG SVV31DSL, derive from DSM Food Specialties B.V., Alexander Fleminglaan 1,2613AX Delft, The Netherlands, it consists of streptococcus thermophilus and lactobacillus bulgaricus) 0.002-0.004U, mix the back can to packing container, reached 4.5～4.6 in 43 ℃ of bottom fermentation 5-6 hours to pH, be cooled to below 10 ℃, make coagulating type coarse food grain corn yoghourt, this product in 2-10 ℃ stored refrigerated, the shelf-life is 21 days.The every subjective appreciation of finished product the results are shown in Table 1.
Example 12
Mode according to example 11, difference is that the lactic acid bacteria fermenting agent model of using (derives from DSM Food Specialties B.V. as DSMDELVO-YOG MY1821DSL, AlexanderFleminglaan 1,2613AX Delft, The Netherlands, it consists of streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei).The every subjective appreciation of finished product the results are shown in Table 1.
Example 13
Brown rice 50g, black rice 50g, water 140g, behind the mixing, pressure cooking is to ripe, suitably after the cooling, add 260g water again, 20～50 ℃ of water temperatures, (the amylase model is Validase BAA 1500L, derives from DSM Food Specialties B.V. to add amylase simultaneously, AlexanderFleminglaan 1,2613AX Delft, The Netherlands, enzyme activity are 1500000MWU/g) 0.2g, grind into Rice ﹠ peanut milk after the stirring, and this Rice ﹠ peanut milk continued the constant temperature hydrolysis after 30 minutes at 60 ℃, place 95 ℃ of enzymes 10 minutes of going out again, Rice ﹠ peanut milk 500g; Skim milk 420g, WPC 10g, sugared 70g mixes with the above-mentioned Rice ﹠ peanut milk 500g that makes, and stirs hydration and after 30 minutes material is heated to 65-70 ℃, the 200-220Bar homogeneous; Sterilized 5 minutes for 95 ℃, be cooled to 43 ℃, (the type lactic acid bacteria fermenting agent is delivered directly in employing to add lactic acid bacteria fermenting agent, model is DELVO-YOG SVV31DSL, derive from DSM Food Specialties B.V., Alexander Fleminglaan 1,2613AXDelft, The Netherlands, it consists of streptococcus thermophilus and lactobacillus bulgaricus) 0.002-0.004U, mix the back can to packing container, reached 4.5～4.6 in 43 ℃ of bottom fermentation 5-6 hours to pH, be cooled to below 10 ℃, make coagulating type coarse food grain corn yoghourt, this product in 2-10 ℃ stored refrigerated, the shelf-life is 21 days.The every subjective appreciation of finished product the results are shown in Table 1.
Table 1: the subjective appreciation result of coarse food grain corn yoghourt
Claims (11)
1. sour milk that contains starch hydrolysate, wherein starch hydrolysate is the product of cereal through amylorrhexis, is preferably coarse food grain cereal.
2. sour milk as claimed in claim 1, the addition that it is characterized in that coarse food grain cereal is 1-40%, by weight.
3. sour milk as claimed in claim 1, wherein said sour milk are stirred yoghurt, solidification type yoghourt or frozen type sour milk.
4. sour milk as claimed in claim 1, wherein said coarse food grain cereal is selected from one or more in corn, millet, purple rice, black rice, Chinese sorghum, oat, buckwheat, purple potato, barley, wheat bran, the brown rice.
5. sour milk as claimed in claim 4, wherein said coarse food grain cereal is selected from one or more in millet, black rice, oat, barley, the brown rice.
6. sour milk as claimed in claim 5, wherein said coarse food grain cereal is selected from black rice and brown rice.
7. a production contains the method for the sour milk of starch hydrolysate, comprises the steps:
1). with the material of high-content of starch, add water and make slurries, add amylase and carry out enzymolysis, obtain the enzymolysis slurries;
2). the enzymolysis slurries of step 1) are mixed with milk or milk powder, obtain fermentation raw material;
3). to fermentation raw material inoculating lactic acid bacterial classification, fermentation forms sour milk.
8. method as claimed in claim 7, the material of wherein said high-content of starch are coarse food grain cereal.
9. method as claimed in claim 8, wherein said coarse food grain cereal is selected from one or more in corn, millet, purple rice, black rice, Chinese sorghum, oat, buckwheat, purple potato, barley, wheat bran, the brown rice.
10. method as claimed in claim 7, described coarse food grain cereal are the composition of black rice and brown rice.
11. method as claimed in claim 7, described lactobacillus inoculation are selected from streptococcus thermophilus (Streptococcus thermophilus), lactobacillus bulgaricus (Lactobacillusbulgaricus), Lactobacillus delbrueckii breast subspecies (Lactobacillus delbrueckii subsp.lactis), lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium (Bifidobacterium sp.), Lactobacillus casei (Lactobacillus casei), lactobacillus fermenti (Lactobacillus fermentium), lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus helveticus (Lactobacillus helveticus), Yue Shi lactobacillus (Lactobacillusjohnsonii), lactobacillus paraceasi (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus plantarum), lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactobacillus salivarius (Lactobacillussalivarius), in the Lactococcus lactis (Lactococcus lactis) one or more.
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| PCT/EP2012/063678 WO2013010908A1 (en) | 2011-07-15 | 2012-07-12 | A cereal yogurt and preparation method thereof |
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| CN114568507B (en) * | 2020-11-30 | 2024-02-06 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with clean label and containing grains and preparation method thereof |
| CN114271419A (en) * | 2022-01-11 | 2022-04-05 | 八叶草健康产业研究院(厦门)有限公司 | Fermented composite rice milk and preparation method thereof |
| CN114468055A (en) * | 2022-01-17 | 2022-05-13 | 上海应用技术大学 | Preparation method of set highland barley yoghourt |
| CN116622592A (en) * | 2023-07-21 | 2023-08-22 | 华南农业大学 | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent |
| CN116622592B (en) * | 2023-07-21 | 2023-10-20 | 华南农业大学 | Application of buffalo milk in preparation of lactobacillus rhamnosus spray drying protective agent |
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| WO2013010908A1 (en) | 2013-01-24 |
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