CN102318675B - Tibetan kefir fermented milk containing sago and preparation method thereof - Google Patents
Tibetan kefir fermented milk containing sago and preparation method thereof Download PDFInfo
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- CN102318675B CN102318675B CN2011102086376A CN201110208637A CN102318675B CN 102318675 B CN102318675 B CN 102318675B CN 2011102086376 A CN2011102086376 A CN 2011102086376A CN 201110208637 A CN201110208637 A CN 201110208637A CN 102318675 B CN102318675 B CN 102318675B
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- live body
- snow lotus
- curdled
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses Tibetan kefir fermented milk containing sago and a preparation method thereof, belonging to the field of milk products. The preparation method comprises the following steps of: washing and cleaning the sago, putting the sago in boiling water till the middle of the sago has a small white core, and stopping heating and continuing keeping the temperature for 5-10 min to obtain cooked sago; adding 10-30 parts by weight of cooked sago into 100 parts by weight of milk, inoculating Tibetan kefir particles, fermenting to form curdled milk, and aging the curdled milk to obtain a fermented milk mixed solution; or inoculating the Tibetan kefir in 100 parts by weight of milk, fermenting to form curdled milk, aging the curdled milk, adding 10-30 parts by weight of the cooked sago, and uniformly mixing to obtain the fermented milk mixed solution; and adding a sweetener and a stabilizer into the fermented milk mixed solution, and uniformly mixing and homogenizing to obtain the Tibetan kefir fermented milk containing the sago. According to the Tibetan kefir fermented milk containing sago and the preparation method thereof disclosed by the invention, the Tibetan kefir and the sago are combined in the fermented milk, therefore, the product not only has high nutritional value and health function but also has sweet, thick, waxy and slippery mouth feel; and the requirements of modern consumers can be well satisfied.
Description
Technical field
The present invention relates to the dairy products field, be specifically related to a kind of snow lotus live body acidified milk that contains sago and preparation method thereof.
Background technology
The Tibet snow lotus live body is claimed again to hide clever mushroom, is the indigenous lived mushroom in Tibet, and the fungal component grain that is formed by the synbiosis between the probios such as lactic acid bacteria, saccharomycete, acetic acid bacteria is because of the saussurea involucrata of shape as blooming, so be referred to as the Tibet snow lotus live body.The sour milk that the snow lotus live body fermentation makes more can promote salivary secretion and enterocinesia than common sour milk, and facilitation in the stronger body is arranged; It can improve the gut flora structure; Suppress pathogen, eliminate carcinogen, improve immunity of organisms; Reduce cholesterol, the mankind's nutrition and health is had great importance.
Sago is called western paddy rice again, and the most traditional is the starch from the pith portion extraction of sago palm, through being processed into.Sago is to add water furnishing pasty state, then rubs mill with the hands through sieve, processes particle, is divided into pearl sago or bullet sago according to granular size.Sago almost is pure starch, contains 88% carbohydrate, 0.5% protein, little fat and mcg vitamin B family.In southwest, the Pacific Ocean, sago is main food, cooks soup, cake and pudding with its meal.All over the world, main eating method is system pudding or dip thickener.In coastal areas such as Chinese Guangdong, also be called husky paddy rice, husky arc rice, fair and clear cunning is glutinous, and is nutritious.
Summary of the invention
The invention provides a kind of snow lotus live body acidified milk that contains sago and preparation method thereof; Snow lotus live body and sago are incorporated in the acidified milk; Both make this product have very high nutritive value and health care, increased the mouthfeel of its aromatic glutinous cunning again, more can satisfy the demand of modern consumer.
A kind of preparation method who contains the snow lotus live body acidified milk of sago comprises:
(1) puts into boiling water after sago is cleaned and boil to the centre Xiao Bai core is still arranged, stop heating and continue vexed 5-10min and obtain ripe sago;
(2) by weight the ripe sago of 10-30 part is added in 100 portions of milk, inserts the snow lotus live body fermentation to forming curdled milk, the curdled milk after-ripening handle the acidified milk mixed liquor; Or in 100 portions of milk, insert the snow lotus live body fermentation to forming curdled milk, and the curdled milk after-ripening is handled, and adds the ripe sago of 10-30 part, and mixing gets the acidified milk mixed liquor;
(3) add sweetener and stabilizing agent in the above-mentioned acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago.
Described after-ripening is treated to and places 4 ℃ to preserve down curdled milk.
The milk of recombined milk that the milk in the said step (2) is the fresh milk that meets China fresh cow's milk acquisition criteria GB6914, form with other components configurations of milk powder, cream, whey powder or milk or full-cream, degreasing, half degreasing; Being preferably is dissolved in water by skimmed milk powder processes, and concentration is 10-30g/100ml.
Described snow lotus live body is traditional dairy products leavening, is white colloidal particle, is attached with beneficial microbes such as saccharomycete, lactic acid bacteria, acetic acid bacteria on it; Snow lotus live body is gathered in Tibet herdsman's family, and the snow lotus live body grain that collects directly is seeded in the cow's milk and ferments.
Ferment in the said step (2) to the fermentation temperature of curdled milk be 28-32 ℃, fermentation time is 12-24h.
Can also add at least a in adequate nutrition element, prebiotics and the spices in the acidified milk mixed liquor of said step (3).
Said sweetener is at least a in xylitol, D-sorbite, maltitol and the Aspartame.
Described stabilizing agent is emulsifying agent and mixtures of thickening agents, and said emulsifying agent is selected from one or more of single hard fatty acid ester, sucrose fatty ester, polyglycerol ester, single diacylglycerol, diacetyl tartaric acid monoglyceride and butanedioic acid monoglyceride; Said thickener is selected from one or more of sodium carboxymethylcellulose, converted starch, konjac glucomannan, carragheen, dextrin, xanthans, pectin, agar, gelatin, sodium alginate and guar gum.
Described nutrient is selected from one or more in vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin E, folic acid, zinc sulfate, calcium lactate and the magnesium gluconate etc.
A kind of snow lotus live body acidified milk that contains sago like method for preparing.
The present invention is incorporated into snow lotus live body and sago in the acidified milk, has both made this product have very high nutritive value and health care, has increased the mouthfeel of its aromatic glutinous cunning again, more can satisfy the demand of modern consumer.
The specific embodiment
Embodiment 1 viable bacteria type contains the preparation of the snow lotus live body acidified milk of sago
(1) sago is cleaned, put into boiling water and boil to the centre Xiao Bai core is still arranged, stop heating and continue vexed 10min and get ripe sago;
(2) process the separated milk that concentration is 10g/100mL with skimmed milk powder is water-soluble;
(3) 30 portions of above-mentioned ripe sagos are added in 100 portions of separated milks, mix sterilization; Insert 2 parts of snow lotus live body grain fermentations, under 30 ℃ of conditions, fermentation 24h; Form curdled milk; Fermentation leaches repeated use with the snow lotus live body grain after accomplishing, and curdled milk is placed preserve the 24h after-ripening under 4 ℃ of conditions, gets the acidified milk mixed liquor;
(4) add 15 parts of xylitols, 3 parts of sucrose fatty esters and 2 parts of gelatin in the above-mentioned acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago;
(5) can, arrangement, finished product is in 4 ℃ of preservations.
Present embodiment products obtained therefrom curdled milk is solid, and delicate mouthfeel is sour-sweet moderate, glutinous smooth mouthful of sago.Through spread plate method checking viable lactic acid bacteria number>=10
6Cfu/mL.
Embodiment 2 viable bacteria types contain the preparation of the snow lotus live body acidified milk of sago
(1) sago is cleaned, put into boiling water and boil to the centre Xiao Bai core is still arranged, stop heating and continue vexed 10min and get ripe sago;
(2) process the separated milk that concentration is 30g/100mL with skimmed milk powder is water-soluble;
(3) 10 portions of above-mentioned ripe sagos are added in 100 portions of separated milks, mix sterilization; Insert 5 parts of snow lotus live body grain fermentations, under 32 ℃ of conditions, fermentation 20h; Form curdled milk; Fermentation leaches repeated use with the snow lotus live body grain after accomplishing, and curdled milk is placed preserve the 24h after-ripening under 4 ℃ of conditions, gets the acidified milk mixed liquor;
(4) add 15 parts of xylitols, 3 parts of sucrose fatty esters and 2 parts of gelatin in the above-mentioned acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago;
(5) can, arrangement, finished product is in 4 ℃ of preservations.
Present embodiment products obtained therefrom curdled milk is solid, and delicate mouthfeel is sour-sweet moderate, glutinous smooth mouthful of sago.Through spread plate method checking viable lactic acid bacteria number>=10
6Cfu/mL.
Embodiment 3 allotment types contain the preparation of the snow lotus live body acidified milk of sago
(1) sago is cleaned, put into boiling water and boil to the centre Xiao Bai core is still arranged, stop heating and continue vexed 10min;
(2) process the separated milk that concentration is 30g/100mL with skimmed milk powder is water-soluble;
(3) 5 parts of snow lotus live body grains are seeded in 100 portions of separated milks, under 28 ℃ of conditions, fermentation 24h; Form curdled milk; Fermentation leaches repeated use with the snow lotus live body grain after accomplishing, and places 4 ℃ to preserve the 24h after-ripening curdled milk, adds 10 parts of above-mentioned ripe sago mixings then and gets acidified milk mixed liquor acidified milk mixed liquor;
(4) add 15 parts of xylitols, 3 parts of sucrose fatty esters and 2 parts of gelatin in the above-mentioned acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago;
(5) can, pasteurization, arrangement, finished product is preserved down in normal temperature.
Present embodiment products obtained therefrom delicate mouthfeel, sour-sweet moderate, glutinous smooth mouthful of sago.
Embodiment 4 allotment types contain the preparation of the snow lotus live body acidified milk of sago
(1) sago is cleaned, put into boiling water and boil to the centre Xiao Bai core is still arranged, stop heating and continue vexed 10min;
(2) skimmed milk powder is dissolved in 1 water and processes the separated milk that concentration is 10g/100mL;
(3) 2 parts of snow lotus live body grains are seeded in 100 portions of separated milks, under 30 ℃ of conditions, fermentation 22h; Form curdled milk; Fermentation leaches repeated use with the snow lotus live body grain after accomplishing, and places 4 ℃ to preserve the 24h after-ripening curdled milk, adds 30 parts of above-mentioned ripe sago mixings then and gets the acidified milk mixed liquor;
(4) add 15 parts of xylitols, 3 parts of sucrose fatty esters and 2 parts of gelatin in the above-mentioned acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago;
(5) can, pasteurization, arrangement, finished product is preserved down in normal temperature.
Present embodiment products obtained therefrom delicate mouthfeel, sour-sweet moderate, glutinous smooth mouthful of sago.
Claims (5)
1. preparation method who contains the snow lotus live body acidified milk of sago comprises:
(1) puts into boiling water after sago is cleaned and boil to the centre Xiao Bai core is still arranged, stop to heat the vexed 5-10min of continued and get ripe sago;
(2) by weight, the ripe sago of 10-30 part is added in 100 portions of milk, inserts the snow lotus live body fermentation to forming curdled milk, the curdled milk after-ripening handle the acidified milk mixed liquor; Or the fermentation of access snow lotus live body is to forming curdled milk in 100 portions of milk, and the curdled milk after-ripening is handled the back and added the ripe sago mixing of 10-30 part, gets the acidified milk mixed liquor; Said milk is processed for being dissolved in water by skimmed milk powder, and concentration is 10-30g/100ml; Ferment to the fermentation temperature of curdled milk be 28-32 ℃, fermentation time is 12-24h;
(3) add sweetener and stabilizing agent in the described acidified milk mixed liquor, the mixing homogeneous promptly gets the snow lotus live body acidified milk that contains sago.
2. method according to claim 1 is characterized in that: add at least a in nutrient, prebiotics and the spices in the acidified milk mixed liquor of said step (3).
3. method according to claim 1 is characterized in that: said sweetener is at least a in xylitol, D-sorbite, maltitol and the Aspartame.
4. method according to claim 1 is characterized in that: described stabilizing agent is emulsifying agent and mixtures of thickening agents.
5. the snow lotus live body acidified milk that contains sago for preparing like the said method of the arbitrary claim of claim 1-4.
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| CN101606570A (en) * | 2009-05-21 | 2009-12-23 | 祐康食品（杭州）有限公司 | A kind of method for making honeyed sagos |
| CN101715997A (en) * | 2009-11-19 | 2010-06-02 | 福建省台福食品有限公司 | Coconut tapioca and production method thereof |
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| CN101606570A (en) * | 2009-05-21 | 2009-12-23 | 祐康食品（杭州）有限公司 | A kind of method for making honeyed sagos |
| CN101715997A (en) * | 2009-11-19 | 2010-06-02 | 福建省台福食品有限公司 | Coconut tapioca and production method thereof |
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