CN102524393B - Yoghourt containing natto and preserved egg as well as preparation method of yoghourt - Google Patents
Yoghourt containing natto and preserved egg as well as preparation method of yoghourt Download PDFInfo
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Abstract
The invention relates to yoghourt containing natto and preserved egg as well as a preparation method of the yoghourt. Fresh milk or reconstituted milk is used as major raw materials, no sweetening agent is added, and edible sodium salt, natto paste and preserved egg paste are added for preparation. Therefore, the prepared yoghourt has light flavor and low sugar content, the mouth feel is smooth, three kinds of protein: lactoprotein, egg protein and soy protein are contained, and rich nutrition is realized. Through the combined use of the preserved egg and the natto, the prepared yoghourt does not have the beany flavor of the natto and simultaneously has the special fragrance of the preserved eggs, the operation of the method is simple, and the scale production is easy to realize.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly relate to a kind of sour milk that contains natto and lime-preserved egg and preparation method thereof.
Background technology
China resident dairy products consumption figure cumulative year after year has promoted the development of Dairy Industry greatly in recent years.The traditional zymotic dairy products are take sweet taste as main, and change the mouthfeel of sour milk by adding various fruit grains, jam or cereal, obtain abundant sensory experience.Yet along with the development in fermented dairy product market, this based food can not satisfy the more and more higher requirement of consumer, and the dairy products that contain multiple protein are directions of market development.
Sour milk is nutritious, is rich in calcareous and multivitamin, is beneficial to and digests and assimilates.Probio and the metabolism of metabolite energy balance the body enteron aisle thereof such as the lactic acid bacteria of being rich in the sour milk benefit health.The sour milk quality is smooth, numerous in variety simultaneously, deeply is subjected to liking of consumers in general.As the dairy products carrier of the best, sour milk can be endowed more abundant nutrient combination, and unlimited innovation and development space is arranged.
Natto contains abundant nutrition as a kind of traditional fermented bean products, is progressively accepted by masses in recent years and likes.Through the fermentation of Bacillus natto, the compositions such as soybean protein resolve into the micromolecular compound that is more conducive to digest and assimilate, and produce other physiological activators, show nutritional characteristic and the physiological function of a lot of uniquenesses.Natto also contains just like multiple active materials with health care such as soya-bean polypeptides, Nattokinase, farnoquinone, pyridinedicarboxylic acid, lysozyme, superoxide dismutases except being rich in the multiple compositions that easily are absorbed by the body such as amino acid, organic acid, oligosaccharides.Yet soybean by fermentation prepared natto product has special local flavor, is not accepted by everybody, has limited the fast development of natto food.With the new product that natto cooperates acidified milk to make, can enrich the consumer channel of natto, give the more new selection of nutrient health of consumer.
Have in the prior art prepare the research of sour milk take natto as raw material, for example, Chinese patent application number is to disclose a kind of natto food and preparation method thereof in 200410012819.6 the patent application, it is to pass through the inoculation Bacillus natto with natto, water, milk or milk powder or glutinous rice, fermentation inoculates lactobacillus bulgaricus, streptococcus thermophilus fermentation makes.But this method is introduced Bacillus natto during the fermentation, causes easily fermentation tank to be polluted by the heat-resisting gemma of Bacillus natto, has influence on other like product fermentations, is not suitable for the production of the multiple sour milk products of industrialization.Chinese patent application number is to disclose a kind of natto yoghourt and preparation method thereof in 200810207275.7 the patent application, this sour milk is at first with behind the Yoghourt fermentation, in pouring process, add freeze dry powder of fermented soybean or deodorizing freeze dry powder of fermented soybean, and one or several of bafillus natto, then carry out packing, process making through after-ripening.But the method for in this patent application document natto being carried out deodorizing still can not be removed the strange taste that natto itself has fully.Freeze dry powder of fermented soybean is not easy to disperse, and rear the interpolation is difficult to mix in sour milk, can not bring the material object sense of natto to sour milk, and nutrition is single.
Lime-preserved egg is as a kind of traditional distinct Chinese characteristics egg products, and unique flavor contains more mineral matter, and is nutritious, helps to improve a poor appetite, and has the very huge consumer group, and good market value basis and degree of recognition are arranged.Yet lime-preserved egg needs and matched its unique mouthfeel and the value of just embodying of other foods, is seldom directly eaten.With the nutrition of acidified milk nutrition and the unique mouthfeel in conjunction with lime-preserved egg, can change the traditional flavor of existing dairy products, open up new developing direction.
Simultaneously natto, lime-preserved egg are incorporated in the fermented dairy product, exploitation contains soybean protein, birds, beasts and eggs are white and the fermented dairy product of lactoprotein, can improve greatly the trophic level of dairy products, enrich the albumen kind of dairy products, improve the content of vitamin, polypeptide and mineral matter in the dairy products, so that the consumer obtains the abundant nutrition of animal/vegetable protein simultaneously, it also is the effective way that promotes natto and the consumption of lime-preserved egg goods.
Existing sour milk generally can add the sweetener that contains sucrose, fructose, glucose, this sour milk that has added sweetener is not suitable for children and diabetes patient, therefore develop a kind of sweetener that do not contain, the sour milk that suitable diabetic and children eat is the social responsibility of food enterprise.
Yet there are no in the market the fermented dairy product without any sweetener of interpolation that contains natto, lime-preserved egg, still be in the market vacancy.
Summary of the invention
The purpose of this invention is to provide a kind of sour milk that contains natto and lime-preserved egg, light taste, sugar content is low, entrance is smooth, contains lactoprotein, birds, beasts and eggs are white, and three kinds of albumen of soybean protein, has abundant nutrition
The above-mentioned sour milk that contains natto and lime-preserved egg contains the composition of following weight portion: the natto cream of the edible sodium salt of the raw material milk of 992.5-998 part, 1-4.5 part, the emulsion stabilizer of 1-3 part, 10-30 part, the lime-preserved egg cream of 10-30 part, 2 parts lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder.
Described emulsion stabilizer is selected from one or more in CMC (CMC), gelatin, pectin, propylene glycol alginate (PGA), xanthans, cassia gum, the converted starch.
Described emulsion stabilizer is preferably the mixture of gelatin, pectin, propylene glycol alginate, and its ratio is gelatin: pectin: propylene glycol alginate is 1-2: 1-3: 1-4., preferred ratio is 2: 1: 2.
Described edible sodium salt is selected from one or several in salt, sea salt, well salt, bamboo salt or the newborn mineral salt, is preferably newborn mineral salt.
The weight ratio of described lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder is 1: 1-3 is preferably 1: 1.
The present invention also provides a kind of preparation method who contains the sour milk of natto and lime-preserved egg.
It prepares according to following step:
1) according to the weight portion meter, the edible sodium salt of 1-4.5 part and the emulsion stabilizer of 1-3 part are settled to 1000 parts with raw material milk, get mixed liquor;
2) with step 1) mixed liquor that obtains homogeneous under 5-25MPa, 50-70 ℃ condition processes twice, then under 85-100 ℃ of condition, sterilization treatment 3-10min;
3) be cooled to 30-45 ℃, drop into fermented bacterium, stir 5-10min, the rotating speed of agitator is 10-100rpm;
4) at 43 ± 2 ℃ of bottom fermentations, terminal point acidity is controlled at 75-110 ° of T;
5) be cooled to 10-20 ℃, then add the natto cream of 10-30 part and the lime-preserved egg cream of 10-30 part, under the 10-100rpm rotating speed, stir;
6) refrigerate after the can.
The preparation method who contains the sour milk of natto and lime-preserved egg provided by the invention, preferably according to following step preparation:
1) according to the weight portion meter, the emulsion stabilizer of 3 parts edible sodium salts and 2 parts is settled to 1000 parts with raw material milk, get mixed liquor;
2) with step 1) mixed liquor that obtains homogeneous under 20MPa, 60 ℃ of conditions processes twice, then under 90 ℃ of conditions, sterilization treatment 5min;
3) be cooled to 40 ℃, drop into fermented bacterium, stir 5min under the 30rpm;
4) at 43 ℃ of bottom fermentations, terminal point acidity is controlled at 80 ° of T;
5) be cooled to 15 ℃, then add 15 parts natto cream and 25 parts lime-preserved egg cream, under the 40rpm rotating speed, stir;
6) refrigerate after the can.
Described step 1) raw material milk in is the raw material milk through detecting, and the raw material milk detecting step is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid content and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk adopts any fresh milk or recombined milk that meets the food sanitation standard requirement, can be milk, goat milk or other mammal milks.
Described raw material milk is that the fat content of raw material milk is not less than 3.1% through the raw material milk of removal of impurities and standardization, and protein content is not less than 2.8%.
Described step 1) in, be uniformly dispersed after can first each component except milk being mixed, the milk dissolving with part stirs 15min, and then adds remaining milk under the 300rpm rotating speed, mix.
The bacterial classification of fermentation described step 3) is: the freeze-drying mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, weight ratio between the two is: 1: 1-3, preferred 1: 1.The freeze-drying mixed bacteria can be prepared into the form of direct putting type powder bacterial classification and use.The consumption of mixed bacteria is that every 1000kg raw material addition is 2kg.
Described step 5) the natto cream that adds in is that fresh natto obtains behind pH3.5-4.5 through grinding with acid adjustment.Concrete, fresh natto to be smashed to pieces, grind, excessively made after 40 mesh sieves, the acid adjustment in process under the gnotobasis, the pH value of described natto cream is 3.5-4.5.
Acid adjustment is the acidity that keeps the protein stabilized and middle product in the sour milk in order to be beneficial to, so that final products can reach the distinctive acidity of sour milk, tissue is fine and smooth, and the matter structure is consistent with traditional yogurt.
Natto is the fermented bean products that soybean forms through fermentation of bacillus subtilis, have extraordinary stringiness, contain the nutriments such as abundant soya-bean polypeptides, vitamin, through pulverizing and certain acid adjustment after, the wire drawing meeting of natto is destroyed, thereby is conducive to mix in acidified milk.The used acid of acid adjustment can be one or several in citric acid, malic acid or the lactic acid.
Described step 5) the lime-preserved egg cream in be selected lead-free preserved egg through peeling, fragmentation after resulting paste.Concrete, select the high-quality lead-free preserved egg, clean rear peeling under gnotobasis, grind, cross 40 mesh sieves, make lime-preserved egg cream batching of the present invention.
Lime-preserved egg is the most popular local flavor egg of China, is rich in mineral matter, and the mouthfeel bullet is sliding, and fragrance is unique.The albumen of lime-preserved egg is bright, and the egg heart is soft, will carry out fragmentation after the shell egg peeling under gnotobasis, and mixing through sanitary inspection and sensory evaluation, can obtain the lime-preserved egg cream described in the present invention.
Described step 6) refrigeration in is that temperature is down to 10 ± 2 ℃ within 1h, then at 2-6 ℃ of lower refrigeration 20-24h.
The sour milk that contains natto and lime-preserved egg provided by the invention, wherein said edible sodium salt can be in table salt, sea salt, well salt, bamboo salt or the newborn mineral salt one or several.Preferred newborn mineral salt.
Natural sea salt is that without chemical treatment, without any additive, spontaneous nucleation forms through seawater cleaning, Exposure to Sunlight, air-dry and screening, is neutral; Bamboo salt is that natural sea salt is packed in the thick bamboo tube through the traditional handicraft high-temperature calcination, has kept the healthy trace elements with household in the bamboo, is alkalescent; Well salt through the land drilling well, get halogen, filtration, solarization halogen and the technique such as fried and get, be rich in various trace elements; Table salt then is take sea salt or well salt as raw material, and what obtain through the technique such as refining, purification does not contain the trace elements such as Ca, Mg, K substantially, and the edible salt take sodium chloride as main component is faintly acid; The breast mineral salt is to make take milk as raw material, is rich in the nutritional labelings such as calcareous, sulfate, lactoprotein.
The sour milk that contains natto and lime-preserved egg provided by the invention has following advantage:
1) light taste, uniqueness, tissue is fine and smooth, and the characteristic local flavor of lime-preserved egg is arranged, and without the stench flavor of natto, product is stable.
2) contain the white and three kinds of albumen of soybean protein of lactoprotein, birds, beasts and eggs, comprehensive protein can be provided, satisfy the needs that the consumer takes in multiple protein.
3) do not contain any sweetener, and contain the edible sodium salt, be fit to children, young woman, and patients with diabetes mellitus.
4) by natto and lime-preserved egg are used in combination, and be equipped with other auxiliary materials, thereby covered the fishy smell of natto, and have the lime-preserved egg unique taste.
The preparation method who contains the sour milk of natto and lime-preserved egg provided by the invention has following advantage:
1) in the Yoghourt fermentation process, do not add any sweetener of carbohydrates such as containing sucrose, fructose, glucose, and add especially the edible sodium salt so that the sour milk mouthfeel that makes is light, owing to added natto and lime-preserved egg, the sour milk that makes is nutritious, and lime-preserved egg and natto are used in combination, can not only remove the fishy smell of natto, but also have the taste of lime-preserved egg uniqueness.
2) natto and lime-preserved egg are carried out special PROCESS FOR TREATMENT before application, so that final products can reach the distinctive acidity of sour milk, specially treated comprises carries out acid adjustment to natto cream, so that sour milk protein stabilization, product sour milk meet the requirements.
The sour milk that contains natto and lime-preserved egg provided by the invention has improved the nutritive value of sour milk, has particularly enriched kinds of protein in the sour milk, so that sour milk is rich in lactoprotein, birds, beasts and eggs are white, and soybean protein, mineral matter nutritional.Although additionally added sodium, to enrich the mouthfeel of sour milk, sodium content still is in the standard of low-sodium diet generally.So this special taste, the sour milk that contains three albuminoids of nutrition delicious food will inevitably be subject to children, young woman, friend's person in middle and old age extensive praise.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.The natto cream and the lime-preserved egg cream that use among the following embodiment are prepared as follows.
Preparation natto cream: select the fresh granule natto of buying, 40 sieves are smashed, grind, crossed to process to pieces under gnotobasis, the Compound-acid allocating technology makes.
Preparation lime-preserved egg cream: select the high-quality lead-free preserved egg, clean after the lower peeling of gnotobasis, grindings, 40 sieve, make lime-preserved egg cream of the present invention and prepare burden.
Embodiment 1:
Prepare sour milk according to following step:
1) table salt (without the common salt of anticaking agent) 4.5kg is dissolved with 500kg fresh milk liquid, under the 300rpm rotating speed, stir 15min, add again the premix of 1kg emulsion stabilizer, under the 300rpm rotating speed, stir 15min, for subsequent use, described emulsion stabilizer is gelatin 0.3kg, pectin 0.5kg, PGA0.2kg.Mix quantitatively to 1000kg with fresh milk.
2) with step 1) material that obtains carries out homogeneous and processes twice under 25MPa, 60 ℃ of conditions, and then sterilize under 95 ℃ of conditions 5min.
3) with step 2) material that obtains is cooled to 45 ℃, is spilled into the 2kg fermented bacterium, stirs 10min under 10rpm.The bacterial classification that adds is the freeze-drying mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus.Its weight ratio is: 1: 1.
4) 43 ℃ of condition bottom fermentations when terminal point acidity reaches 80 ° of T, are cooled to 20 ℃ with material, obtain sour milk.
5) with natto cream 10kg and lime-preserved egg cream 10kg and step 4) in the sour milk that obtains under 10rpm, stir 15min.
6) carry out can, when treating that temperature is down to 10 ℃, in 4 ℃ of lower refrigerations.
Embodiment 2
Prepare sour milk according to following step:
1) newborn mineral salt 3kg is dissolved with 500kg fresh milk liquid, stir 15min at 300rpm, add the premix of 2kg emulsion stabilizer again, stir 15min at 300rpm, for subsequent use, described emulsion stabilizer is gelatin 0.8kg, pectin 0.4kg, PGA0.8kg.Mix quantitatively to 1000kg with fresh milk.
2) with step 1) material that obtains carries out homogeneous and processes twice under 20MPa, 60 ℃ of conditions, and then sterilize under 90 ℃ of conditions 5min.
3) with step 2) material that obtains is cooled to 40 ℃, is spilled into the 2kg fermented bacterium, stirs 5min under 30rpm.The bacterial classification that adds is the freeze-drying mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus.Its weight ratio is: 1: 1.
4) 43 ℃ of condition bottom fermentations when terminal point acidity reaches 80 ° of T, are cooled to 10 ℃ with material, obtain sour milk.
5) with natto cream 15kg and lime-preserved egg cream 25kg and step 4) in the sour milk that obtains under 40rpm, stir 15min.
6) carry out can, when treating that temperature is down to 10 ℃, in 4 ℃ of lower refrigerations.
Embodiment 3
Prepare sour milk according to following step:
1) well salt 1kg is dissolved with the bright goat milk liquid of 500kg, stir 15min under the 300rpm rotating speed, add the premix of 2kg emulsion stabilizer again, stir 15min under the 300rpm rotating speed, for subsequent use, described emulsion stabilizer is gelatin.Mix quantitatively to 1000kg with bright goat milk.
2) with step 1) material that obtains carries out homogeneous and processes twice under 5MPa, 70 ℃ of conditions, and then sterilize under 85 ℃ of conditions 3min.
3) with step 2) material that obtains is cooled to 30 ℃, is spilled into the 2kg fermented bacterium, stirs 10min under 10rpm.The bacterial classification that adds is the freeze-drying mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus.Its weight ratio is: 1: 1.
4) 45 ℃ of condition bottom fermentations when terminal point acidity reaches 75 ° of T, are cooled to 15 ℃ with material, obtain sour milk.
5) with natto cream 30kg and lime-preserved egg cream 30kg and step 4) in the sour milk that obtains under 100rpm, stir 10min.
6) carry out can, when treating that temperature is down to 10 ℃, in 4 ℃ of lower refrigerations.
Embodiment 4
Prepare sour milk according to following step:
1) bamboo salt 1kg is dissolved with the bright goat milk liquid of 500kg, under the 300rpm rotating speed, stir 15min, add again the premix of 2kg emulsion stabilizer, under the 300rpm rotating speed, stir 15min, for subsequent use, described emulsion stabilizer is gelatin and cassia gum, and described gelatin and cassia gum respectively are 1kg.Mix quantitatively to 1000kg with reconstituted milk.
2) with step 1) material that obtains carries out homogeneous and processes twice under 5MPa, 70 ℃ of conditions, and then sterilize under 100 ℃ of conditions 10min.
3) with step 2) material that obtains is cooled to 30 ℃, is spilled into the 2kg fermented bacterium, stirs 5min under 100rpm.The bacterial classification that adds is the freeze-drying mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus.Its weight ratio is: 1: 3.
4) 40 ℃ of condition bottom fermentations when terminal point acidity reaches 110 ° of T, are cooled to 10 ℃ with material, obtain sour milk.
5) with natto cream 10kg and lime-preserved egg cream 30kg and step 4) in the sour milk that obtains under 80rpm, stir 10min.
6) carry out can, when treating that temperature is down to 10 ℃, in 4 ℃ of lower refrigerations.
Embodiment 5
Prepare sour milk according to following step:
1) newborn mineral salt 1kg is dissolved with the bright goat milk liquid of 500kg, under the 300rpm rotating speed, stir 15min, add again the premix of 2kg emulsion stabilizer, stir 15min under the 300rpm rotating speed, for subsequent use, described emulsion stabilizer is pectin, gelatin, xanthans, described pectin is 0.75kg, gelatin is 1kg, and xanthans is 0.25kg, mixes quantitatively to 1000kg with reconstituted milk.
2) with step 1) material that obtains carries out homogeneous and processes twice under 5MPa, 60 ℃ of conditions, and then sterilize under 95 ℃ of conditions 10min.
3) with step 2) material that obtains is cooled to 30 ℃, is spilled into the 2kg fermented bacterium, stirs 5min under 100rpm.The bacterial classification that adds is the freeze-drying mixed bacteria of lactobacillus bulgaricus, streptococcus thermophilus.Its weight ratio is: 1: 1.5.
4) 40 ℃ of condition bottom fermentations when terminal point acidity reaches 78 ° of T, are cooled to 20 ℃ with material, obtain sour milk.
5) with natto cream 15kg and lime-preserved egg cream 30kg and step 4) in the sour milk that obtains under 80rpm, stir 10min.
6) carry out can, when treating that temperature is down to 10 ℃, in 4 ℃ of lower refrigerations.
Comparative Examples
Only add natto cream 15kg, all the other are with embodiment 2.
The product that Comparative Examples and embodiment 2 are obtained carries out the organoleptic test evaluation, and concrete grammar is as follows:
Adopt the mode of blank marking to carry out the 100 people test and appraisal of marking.Sour milk outward appearance, rare denseness, acidity, flavour, lime-preserved egg fragrance, natto fishy smell, 7 indexs of whole sensation are given a mark, and full marks are 10 minutes, and mark is higher, and it is better to indicate the product effect, carry out statistical analysis to tasting the result, and the result is as shown in table 1 below.
Table 1
| Embodiment 2 | Comparative Examples | |
| The sour milk outward appearance | 9.2 | 9.3 |
| Rare denseness | 8.5 | 8.3 |
| Acidity | 8.9 | 8.2 |
| Flavour | 8.7 | 8.0 |
| Lime-preserved egg fragrance | 9.0 | 0 |
| Natto fishy smell | 8.1 | 4 |
| Whole sensation | 8.7 | 6.3 |
As seen from the above table, compare with embodiment 2, Comparative Examples contains larger natto fishy smell, and mouthfeel is not good.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (12)
1. sour milk that contains natto and lime-preserved egg, it is characterized in that it contains the composition of following weight portion: the natto cream of the edible sodium salt of the raw material milk of 992.5-998 part, 1-4.5 part, the emulsion stabilizer of 1-3 part, 10-30 part, the lime-preserved egg cream of 10-30 part, 2 parts lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder.
2. the sour milk that contains natto and lime-preserved egg according to claim 1 is characterized in that, described emulsion stabilizer is selected from one or more in CMC, gelatin, pectin, propylene glycol alginate, xanthans, cassia gum, the converted starch.
3. the sour milk that contains natto and lime-preserved egg according to claim 2 is characterized in that, described emulsion stabilizer is the mixture of gelatin, pectin, propylene glycol alginate, and its ratio is gelatin: pectin: propylene glycol alginate is 1-2:1-3:1-4.
4. the sour milk that contains natto and lime-preserved egg according to claim 3 is characterized in that, described emulsion stabilizer is the mixture of gelatin, pectin, propylene glycol alginate, and its ratio is gelatin: pectin: propylene glycol alginate is 2:1:2.
5. the sour milk that contains natto and lime-preserved egg according to claim 1 is characterized in that, described edible sodium salt is selected from one or several in sea salt, well salt, bamboo salt or the newborn mineral salt.
6. the sour milk that contains natto and lime-preserved egg according to claim 5 is characterized in that, described edible sodium salt is newborn mineral salt.
7. the sour milk that contains natto and lime-preserved egg according to claim 1 is characterized in that, the weight ratio of described lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder is 1:1-3.
8. the sour milk that contains natto and lime-preserved egg according to claim 1 is characterized in that, the weight ratio of described lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder is 1:1.
9. each described preparation method who contains the sour milk of natto and lime-preserved egg according to claim 1-8 is characterized in that it prepares according to following step:
1) according to the weight portion meter, with the emulsion stabilizer of the edible sodium salt of 1-4.5 part and 1-3 part with raw material milk quantitatively to 1000 parts, get mixed liquor;
2) mixed liquor that step 1) is obtained homogeneous under 5-25MPa, 50-70 ℃ condition processes twice, then under 85-100 ℃ of condition, and sterilization treatment 3-10min;
3) be cooled to 30-45 ℃, drop into fermented bacterium, stir 5-10min, the rotating speed of agitator is 10-100rpm; Described fermented bacterium is lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder;
4) at 43 ± 2 ℃ of bottom fermentations, terminal point acidity is controlled at 75 ° of T-110 ° of T;
5) be cooled to 10-20 ℃, then add the natto cream of 10-30 part and the lime-preserved egg cream of 10-30 part, under the 10-100rpm rotating speed, stir;
6) refrigerate after the can.
10. the preparation method who contains the sour milk of natto and lime-preserved egg according to claim 9 is characterized in that, it prepares according to following step:
1) according to the weight portion meter, with the emulsion stabilizer of 3 parts edible sodium salts and 2 parts with raw material milk quantitatively to 1000 parts, get mixed liquor;
2) mixed liquor that step 1) is obtained homogeneous under 20MPa, 60 ℃ of conditions processes twice, then under 90 ℃ of conditions, and sterilization treatment 5min;
3) be cooled to 40 ℃, drop into fermented bacterium, stir 5min under the 30rpm;
4) at 43 ℃ of bottom fermentations, terminal point acidity is controlled at 80 ° of T;
5) be cooled to 15 ℃, then add 15 parts natto cream and 25 parts lime-preserved egg cream, under the 40rpm rotating speed, stir;
6) refrigerate after the can.
11. according to claim 9 or 10 each described preparation methods that contain the sour milk of natto and lime-preserved egg, it is characterized in that, natto cream in the described step 5) is for making behind pH3.5-4.5 through the natto raw material acid adjustment that the traditional handicraft fermentation makes, described natto cream fineness is to cross 40 mesh sieves, and the pH value of described natto cream is 3.5-4.5.
12. according to claim 9 or 10 each described preparation methods that contain the sour milk of natto and lime-preserved egg, it is characterized in that, lime-preserved egg cream in the described step 5) will be for making the lead-free preserved egg raw material that obtains through traditional handicraft, make through shelling, pulverizing, described lime-preserved egg cream fineness is to cross 40 mesh sieves.
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Patent Citations (6)
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|---|---|---|---|---|
| CN101856132A (en) * | 2009-04-08 | 2010-10-13 | 肖卫 | Method for making dumplings and buns and eating method |
| CN101869141A (en) * | 2010-05-25 | 2010-10-27 | 北京三元食品股份有限公司 | Salty yoghourt capable of strengthening Fe, Zn and Ca and processing method thereof |
| CN102106392A (en) * | 2011-01-26 | 2011-06-29 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN102125101A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Environmental-friendly heath-preserving milk and preparation method thereof |
| CN102125099A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Yellow health-preserving milk and preparation method thereof |
| CN102125100A (en) * | 2011-01-26 | 2011-07-20 | 北京三元食品股份有限公司 | Black heath-preserving milk and preparation method thereof |
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