CN102613290A - Black corn sour milk and preparation method thereof - Google Patents
Black corn sour milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a black corn sour milk drink. The sour milk drink is prepared by fermenting raw materials comprising a black corn puree, high quality goat milk, a stabilizing agent and a fermenting agent. The sour milk drink obtained in the invention has the advantages of good solidification state, no whey precipitation, slip and fine mouthfeel, large amounts of nutrients of dietary fibers, flavonoids, trace elements, VE and the like, and possessing of health and eating nutrition functions.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of jet rice sour milk and preparation method thereof belongs to the dairy products field.
Background technology
The nutritive value of sour milk is near desirable nutritious food standard; Adjustable gastric function of intestinal canal and immune system; Receive generally liking of consumer, help human consumption and absorb, and the breeding of the harmful organism in suppressing; The effect that have adjustment function of intestinal canal, prevent disease, prolongs life is called second glass of milk of daily life.Sour milk product is how more with the various fruit juice jam of coagulating type, agitating type and interpolation, dietary fiber etc. in the market; Sour milk has not only kept all advantages of dairy starting material milk; And can also maximize favourable factors and minimize unfavourable ones after fermentation in some aspect; Becoming the nutritional health food that is more suitable in the mankind, is the dairy products that a kind of each age group is all liked food.
Current, the utilization of vegetable raw material is a big focus in the world, and product type comprises vegetable raw material sour milk beverage and acidified milk; The main effect of lactic acid bacteria in latic acid-fermented food is to produce acid, fragrant, the deodorization (Liu Junguo etc., 2000) of product, and microbial fermentation is beneficial to the decomposition of nutritional labelings such as protein, fat, lactose; Make dairy products more help human consumption and absorb, improve nutritive value, (Han Xiaoqing etc. translate to give the distinctive local flavor of product usually; 1987), prolong product storage period etc.
Utilize vegetable raw material to carry out lactic acid fermented raw material and comprise bean material (soybean, mung bean) etc., raw grains material (rice, the seed of Job's tears etc.), oils raw material (peanut, walnut etc.), fruits and vegetables class raw material (tomato, lichee etc.); Wherein how in the majority in the cereal with corn; It is with paddy rice, wheat and be called the world's three grande culture things; Corn is described as the jewel on the food crown by the nutritionist always, and its nutritive value and health-care effect are the highest.The expert is to multiple staple foods such as corn, rice, wheats; Carried out each item index contrast of nutritive value and health-care effect; The result finds that the vitamin content in the corn is very high, for the 5-10 of rice, wheat doubly; Usually, also containing a large amount of nourishing healthy materials in the corn also lets brainstrust feel pleasantly surprised.Except containing carbohydrate, protein, fat, mineral matter, carrotene; Also contain nutriments such as riboflavin, trace element in the corn; These materials have very big benefit to prevention of cardiac, cancer etc., and through measuring, every 100g corn can provide the calcium of nearly 300mg; Almost with dairy products in contained calcium similar, abundant calcium can play hypotensive effect.In addition, contained carotene in the corn can be converted into vitamin A after being absorbed by the people, and it has protective effect on cancer risk.The researcher points out that it is aging that the lutern that corn contains, zeaxanthin can resist eyes.
The nutritionist points out; The nutrition of nature natural food is relevant with their color; Arrange by its nutritive value, be followed successively by blackly, green, red, yellow, white, the nutritionist is darker relatively natural color; Nutrition is abundant, structure is more reasonable, and the food with certain adjusting human body physiological function that processes through science is called black-food.
Jet rice, color and luster is purple black sparkling and crystal-clear, and it was both soft and tough to enter the mouth, and sugariness is high, and it is aromatic to distinguish the flavor of, and contains rich in protein and vitamin, and health care, beauty treatment, long-lived to medicinal efficacy are arranged.In recent years, jet rice is measured through national Ministry of Agriculture cereal and quality of item supervision inspection center, and it is strong to have glutinous property, and endosperm amylose content 100%, the content of selenium are higher than 8 times of conventional corn; The content of nutrients such as zinc, calcium, iron is higher than conventional corn more than 5 times, contains the multivitamin of needed by human body; The content of lysine and protein, sugar all is higher than conventional corn; The plain content of water-soluble black is black rice, triticale, Semen sesami nigrum 2.5 times; In the jet rice; The content of vitamin E can reach 6.6mg/100g in dietary fiber 8.84%, the black waxy corn, greater than conventional corn (0.55mg/100g) more than ten times.It is plain to contain a large amount of water-soluble black in the jet rice, has enriching yin and nourishing kidney, strengthening spleen and warming liver, tomorrow and invigorates blood circulation, enriches blood that crow sends out, the anti-ageing health-care effect of helping get over a shock.Also contain unrighted acid in the jet rice; According to research; Mostly aliphatic acid in the corn is unrighted acids such as C20=4, C20=5 (FPA), C18=1-C18=4; Wherein the content of unrighted acid such as leukotrienes, linoleic acid accounts for 30% of TFA, and C20=5 and C22=6 (DHA) account for about 10%.That these unrighted acids have is hypotensive, promote smooth muscle contraction, hemangiectasis, platelet solidifies and prevent function such as artery sclerosis.Also contain vitamin B1, B2, B6 and niacin, pantothenic acid, carotene, Quercetin, isoquercitrin, pectin and glutathione etc. in the jet rice in addition.Be deceive, glutinous, fragrant, sweet, the collection rare odor type corn variety all over the body that is of high nutritive value, belong to black-food (Analysis of Nutritional of jet rice seed. open and imitate plum .1998).
Jet rice health care: it is plain to be rich in anti-oxidant, anti-ageing, anticancer water-soluble black in the black corn peel, and its content is higher about 2.5 times than black rice, rye, Semen sesami nigrum.According to research, serial nutritious effect, particularly anticancer effect such as melanin has the alimentary anemia of improvement, enhance immunity power, elimination activity free radical, delay senility are good.The Japan scholar confirms, when this melanin is 1: 3 with the nitrous acid ratio, can suppress 99% the carcinogenic carcinogenic rate of nitrous acid.Materials such as the lysine that contains in the jet rice in addition, cellulose, glutathione all have antitumaous effect.Materials such as the linoleic acid of high-load, sitosterol, lecithin, VB in the jet rice have protection heart, prophylaxis of hypertension and arteriosclerotic effect.
Chinese patent CN101617849A discloses a kind of corn milk beverage and preparation method thereof, is raw material with the corn in this patent, and corn is through behind the enzymatic liquefaction, is mixed with mutually with dairy produce and obtains product; Chinese patent CN101700062A discloses a kind of preparation method of maize yoghourt, and it earlier soaks expansion with corn in 35-40 ℃ of warm water, pulls an oar then and in juice, adds Ye Huamei, liquefies.In two kinds of methods, all the corn enzyme (such as epoxidase wherein) that goes out earlier itself is not handled, when subsequent treatment, these enzymes can decompose the nutriment in the corn, influence quality like this; And, when liquefying, all adopt a kind of enzyme identical conditions one step liquefaction with exoenzyme, also handle after the liquefaction for enzyme that enzyme is gone out, can not carry out passivation like this to exoenzyme (amylase) wherein, influence the final products effect.
On the market, so far also not the jet rice of useful abundant nutrients produce jet rice milk as raw material, the object of the present invention is to provide a kind of jet rice milk and preparation method thereof.
Summary of the invention
The object of the present invention is to provide a kind of black corn juice that contains, is master's sour milk kind with jet rice composition, and product combines the fragrant and sweet advantage with sour milk of jet rice, is a kind of nutrient mixed mode yoghourt with better health-care effect.
Particularly, auxotype sour milk according to the invention comprises the jet Rice & peanut milk, and dairy products and stabilizing agent, adds leavening and forms through fermentation.
Among the present invention, said product auxotype sour milk, the amount of jet rice magma is for being 10%～20% (w/w); The amount of dairy products is 75%～85%; The amount of said stabilizing agent is 0.1%～1% (w/w), and the addition of leavening is 3%～5%, the fresh sheep breast of the preferred high-quality antibiotic-free of dairy products.
Among the present invention, in the said auxotype yogurt drink, also further comprise the sucrose of 1%～6% (w/w), the dietary fiber of 0.1%-1%, such as the non-caloric sweetener of inulin and 0.01%～0.03%, such as xylitol etc.
Among the present invention, said stabilizing agent be preferably in high fat pectin, xanthans or the sodium carboxymethylcellulose any one or multiple.
Said dairy products can be to come from any dairy products in the dairy products etc. of animal or plant, for example, can enumerate poultry breasts such as cow's milk, goat breast, sheep are newborn, horse breast; Plants such as soya-bean milk breast generally is preferably sheep breast or cow's milk.These dairy products both can also can two or morely cooperate separately.The not special restriction of the form of dairy starting material can be adopted rich milk, skimmed milk or whey etc., and can use the dairy products of milk powder, concentrated breast reduction.Among the present invention, be preferably fresh high-quality antibiotic-free sheep breast.
Among the present invention; The used zymophyte of leavening is GL-YF-L812; Available from Danisco A/S BJ Rep Office's process improvement; Two strain bacterial classification ratios are suitably adjusted, and it is a kind of by streptococcus thermophilus and lactobacillus bulgaricus De Shi subspecies two strain bacterial classification mixtures oneself to confirm to be numbered GL-YF-L812, can buy through commercial sources.Wherein, the ratio in two kinds of bacterium is a streptococcus thermophilus: lactobacillus bulgaricus De Shi subspecies are 1.5～2.5: 1.
Auxotype yogurt drink of the present invention, product titratable acidity: 80-110 ° T wherein, pH 3.8-4.5; Product structure characteristic: hardness (Firmness): 45-60g; Denseness (Consistency); 1200-1800gsec; Cohesiveness (Cohesiveness) 30-55g; Viscous index (Index of Viscosity) 90-140gsec.
Still a further object of the present invention is to provide a kind of method for preparing auxotype yogurt drink according to the invention, and said method comprises: preparation jet rice magma, actication of culture, raw material mixing and homogenization processing, sterilization and inoculation, fermentation and after fermentation step.
Its technological process of production process is seen accompanying drawing 1.
When handling raw material jet Rice & peanut milk of the present invention; The present invention handles through boiling the blanching enzyme that goes out earlier the raw material of jet rice; Make some organized enzyme deactivations in the jet rice, like this, can guarantee in subsequent processes; Nutriment in the jet rice is not decomposed by these enzymes, can preserve the local flavor of jet rice better; Jet rice behind the enzyme that goes out adopts that two kinds of amylase liquefy, saccharification handles, and again through further enzyme being carried out passivation, so that saccharification stops, obtaining the jet Rice & peanut milk of needed standard after the saccharification.
Particularly, the method for auxotype yogurt drink according to the invention comprises:
(1) jet metric system slurry: the jet grain of rice boils that slaking is carried out in blanching, the enzyme that goes out is handled; The jet grain of rice that goes out behind the enzyme adds the water making beating, and jet rice: water is 1: 3-4, liquefy with AMS earlier after making beating; Liquefying time 40～50min; Liquefaction condition: pH=6.0-6.5, temperature adjustment 55-65 ℃, enzyme concentration: 12-16 μ g/g corn; Transfer pH=4.5-5.0 again, temperature 60-65 ℃, add glucoamylase (200-240 μ g/g), carry out saccharification, saccharificatinn period 1-3h; Last 95-100 ℃ of enzyme 5min that goes out, jet Rice & peanut milk DE value 95-98% is advisable;
(2) milk products are prepared: will check and accept up-to-standard raw milk, and cling in advance to kill and handle, crust kills 80-85 ℃ of following sterilization 15 seconds in advance;
(3) starter culture activation: through improvement, suitably adjust, and is numbered GL-YF-L812, streptococcus thermophilus by two strain bacterial classification ratios available from Danisco A/S BJ Rep Office for bacterial classification: lactobacillus bulgaricus De Shi subspecies preferred proportion is for being 1.5～2.5: 1.Activation method: select GL-YF-L812 for use, get 2 test tubes, dispose the skimmed milk of 12.5-13.5% respectively; On 110 ℃ on high-pressure sterilizing pot warp, the 10min sterilization adds the dry powder bacterial classification after the packing; Under 40-43 ℃ of temperature, cultivate; Through 2～3 activation, bacterial classification reaches normal vigor, under 0～5 ℃ of condition, preserves the leavening that makes subsequent use;
(4) raw material mixing, homogeneous: just auxiliary materials such as jet Rice & peanut milk, white sugar and the stabilizing agent of preparation, inulin, functional oligose have added crust sheep Ruzhong extremely in advance, and high speed shear is fully mixed, and the preceding feed liquid of homogeneous is preheated to 65-75 ℃; Homogenization processing under the 20-30MPa adopts double-stage homogenization technology, notes homogenization pressure control; Homogeneous is accomplished efficient stable; Its sheep breast, corn and other granules of accessories are diminished, and uniformity strengthens stablizing effect;
(5) sterilization and inoculation: compound at 95 ℃ of sterilization 10min and be cooled fast to 40～45 ℃, is inserted the good production leavening of activation, and inoculum concentration is 3%～5%;
(6) fermentation and after fermentation: get final product can after the inoculation, go into 40-42 ℃ of fermenting cellar fermentation, 3.0-5.5h; After solidifying well, go into 0-4 ℃ of freezer and carry out after fermentation, 12-24h; Both got product.
The prepared auxotype yogurt drink that obtains of method, product acidity: 70-120 ° T wherein, pH 3.8-4.5; Product structure characteristic: hardness (Firmness): 45-60g; Denseness (Consistency); 1200-1800gsec; Cohesiveness (Cohesiveness) 30-55g; Viscous index (Index of Viscosity) 90-140gsec.
In the product, dietary fiber content is more than or equal to 1.2g/100g, and flavones ingredient is more than or equal to 103ppm, and vitamin E is not less than 22ppm.
Product jet rice auxotype yogurt drink of the present invention has the following advantages:
After two steps were gone out enzyme, product had kept perfume (or spice), the sweet taste of more jet rice, and nutritional labeling is horn of plenty more;
Water-soluble black element, dietary fiber, V have been increased in the milk products
E, the trace element, unrighted acid, nutritive value is higher;
Product special flavour and mouthfeel are unique, and integrate nutrition and health care, and structural state is stable, and mouthfeel is smooth;
For consumers in general provide a kind of nutritious, novel sour milk kind with natural health function;
Product technology is simple, the invention feasibility is high, with low cost, has the good prospect of marketing.
Figure of description
Fig. 1 is its technological process of production process of jet rice sour milk.
The specific embodiment
Below explain from the specific embodiment and wood invention it is pointed out that enumerating of embodiment; Be not to be used for limiting the present invention, the technical staff in field of the present invention openly is under the guidance of technology and common practise in the present invention; In allowed limits, can make some changes to the present invention.
Embodiment 1
Jet metric system slurry: get the jet grain of rice; Boil that slaking is carried out in blanching, the enzyme that goes out handles, the jet grain of rice behind the enzyme that goes out adds the water making beating, jet rice: water is 1: 3-4; First through making beating back with the AMS 40-50min that liquefies; Liquefaction condition: pH=6.0-6.5, temperature adjustment 55-65 ℃, enzyme concentration: 12-16 μ g/g corn; Transfer pH=4.5-5.0 again, temperature 60-65 ℃, add glucoamylase (200-240 μ g/g), carry out saccharification, about 2 hours of saccharificatinn period; Last 95-100 ℃ of enzyme 5min that goes out, jet Rice & peanut milk DE value 95-98% is advisable.
Milk products are prepared: will check and accept up-to-standard raw milk (goat milk); Cling in advance to kill and handle, crust kills 80-85 ℃ of following sterilization 15 seconds in advance, and the control of raw material milk is most important to product quality; Its good and bad degree, safety factor directly influence the quality of finished milk; Requirement must be satisfied the temperature of suckling summer and not be higher than 6 ℃, is not higher than 4 ℃ winter, in conjunction with physical and chemical indexs such as alcohol testing, titratable acidity, pH, protein, fat; Nuisances such as antibiotic, melamine, heavy metal detect; Organoleptic indicator such as boiling test, color, smell and taste, microbiological indicator and mingle series of standards Comprehensive Assessment such as test qualified with reject.
The starter culture activation: bacterial classification is selected GL-YF-L812 for use, gets 2 test tubes, disposes the skimmed milk of 12.5-13.5% respectively; On 110 ℃ on high-pressure sterilizing pot warp, the 10min sterilization adds the dry powder bacterial classification after the packing; Under 40-43 ℃ of temperature, cultivate; Through 2～3 activation, bacterial classification reaches normal vigor, under 0～5 ℃ of condition, preserves the leavening that makes subsequent use.
Raw material mixes, homogeneous: just jet Rice & peanut milk 180g, sucrose 50g and the high fat pectin 3g of preparation, inulin 5g, functional oligose xylitol 0.5g have added among the sheep breast 750g that crust kills in advance, and high speed shear is fully mixed, and feed liquid is preheated to 65-75 ℃ before the homogeneous; Homogenization processing under the 20-30MPa adopts double-stage homogenization technology, notes homogenization pressure control; Homogeneous is accomplished efficient stable; Its sheep breast, corn and other granules of accessories are diminished, and uniformity strengthens stablizing effect.
Sterilization and inoculation: at 95 ℃ of sterilization 10min and be cooled fast to 40～45 ℃, inoculum concentration is 5% with compound.
Fermentation and after fermentation: get final product can after the inoculation, go into 40-42 ℃ of fermenting cellar fermentation, 3.0-4.5h; After solidifying well, go into 0-4 ℃ of freezer and carry out after fermentation, 12-24h; Both got product.
The auxotype yogurt drink for preparing, wherein product acidity: about 70-120 ° T, pH 3.9-4.2; Product structure characteristic: hardness (Firmness): 45-60g; Denseness (Consistency); 1200-1800gsec; Cohesiveness (Cohesiveness) 30-55g; Viscous index (Index of Viscosity) 90-140gsec.
In the product, dietary fiber content is 1.2g/100g, and flavones ingredient is 103ppm, and vitamin E is 28ppm.
Embodiment 2
Jet metric system slurry: get the jet grain of rice; Boil that slaking is carried out in blanching, the enzyme that goes out handles, the jet grain of rice behind the enzyme that goes out adds the water making beating, jet rice: water is 1: 3-4; First through making beating back with the AMS 40-50min that liquefies; Liquefaction condition: pH=6.0-6.5, temperature adjustment 55-65 ℃, enzyme concentration: 12-16 μ g/g corn; Transfer again and transfer pH=4.5-5.0 again, temperature 60-65 ℃, add glucoamylase (200-240 μ g/g), carry out saccharification, about 3 hours of saccharificatinn period; Last 95-100 ℃ of enzyme 5min that goes out, jet Rice & peanut milk DE value 95-98% is advisable.
Milk products are prepared: will check and accept up-to-standard raw milk (goat milk); Cling in advance to kill and handle, crust kills 80-85 ℃ of following sterilization 15 seconds in advance, and the control of raw material milk is most important to product quality; Its good and bad degree, safety factor directly influence the quality of finished milk; Requirement must be satisfied the temperature of suckling summer and not be higher than 6 ℃, is not higher than 4 ℃ winter, in conjunction with physical and chemical indexs such as alcohol testing, titratable acidity, pH, protein, fat; Nuisances such as antibiotic, melamine, heavy metal detect; Organoleptic indicator such as boiling test, color, smell and taste, microbiological indicator and mingle series of standards Comprehensive Assessment such as test qualified with reject.
The starter culture activation: bacterial classification is selected GL-YF-L812 for use, gets 2 test tubes, disposes the skimmed milk of 12.5-13.5% respectively; On 110 ℃ on high-pressure sterilizing pot warp, the 10min sterilization adds the dry powder bacterial classification after the packing; Under 40-43 ℃ of temperature, cultivate; Through 2～3 activation, bacterial classification reaches normal vigor, under 0～5 ℃ of condition, preserves the leavening that makes subsequent use.
Raw material mixes, homogeneous: just jet Rice & peanut milk 150g, sucrose 30g and the high fat pectin 1.5g of preparation, inulin 5g, functional oligose art sugar alcohol 0.5g have added among the sheep breast 800g that crust kills in advance, and high speed shear is fully mixed, and feed liquid is preheated to 65-75 ℃ before the homogeneous; Homogenization processing under the 20-30MPa adopts double-stage homogenization technology, notes homogenization pressure control; Homogeneous is accomplished efficient stable; Its sheep breast, corn and other granules of accessories are diminished, and uniformity strengthens stablizing effect.
Sterilization and inoculation: at 95 ℃ of sterilization 10min and be cooled fast to 40～45 ℃, inoculum concentration is 3% with compound.
Fermentation and after fermentation: get final product can after the inoculation, go into 40-42 ℃ of fermenting cellar fermentation, 3.0-4.5h; After solidifying well, go into 0-4 ℃ of freezer and carry out after fermentation, 12-24h; Both got product.
The auxotype yogurt drink for preparing, wherein product titratable acidity: about 105 ° of T, pH about 4.2; Product structure characteristic: hardness (Firmness): 45-60g; Denseness (Consistency); 1200-1800gsec; Cohesiveness (Cohesiveness) 30-55g; Viscous index (Index of Viscosity) 90-140gsec.
In the product, dietary fiber content is 1.32g/100g, and flavones ingredient is 107ppm, and vitamin E is 31ppm.
Embodiment 3 contrast process implementing examples
Jet metric system slurry: get the jet grain of rice, in 35-40 ℃ of warm water, be dipped to its complete imbibition, pull an oar with warm water below 50 ℃; Material-water ratio is 1: 5, filters with 200 order filter clothes then, adds Ye Huamei in the juice; With citric acid adjust pH to 6; Be heated to 95 ℃, and be incubated 1 hour, get jet rice magma.
Milk products are prepared: will check and accept up-to-standard raw milk (goat milk); Cling in advance to kill and handle, crust kills 80-85 ℃ of following sterilization 15 seconds in advance, and the control of raw material milk is most important to product quality; Its good and bad degree, safety factor directly influence the quality of finished milk; Requirement must be satisfied the temperature of suckling summer and not be higher than 6 ℃, is not higher than 4 ℃ winter, in conjunction with physical and chemical indexs such as alcohol testing, titratable acidity, pH, protein, fat; Nuisances such as antibiotic, melamine, heavy metal detect; Organoleptic indicator such as boiling test, color, smell and taste, microbiological indicator and mingle series of standards Comprehensive Assessment such as test qualified with reject.
The starter culture activation: bacterial classification is selected GL-YF-L812 for use, gets 2 test tubes, disposes the skimmed milk of 12.5-13.5% respectively; On 110 ℃ on high-pressure sterilizing pot warp, the 10min sterilization adds thousand powder bacterial classifications after the packing; Under 40-43 ℃ of temperature, cultivate; Through 2～3 activation, bacterial classification reaches normal vigor, under 0～5 ℃ of condition, preserves the leavening that makes subsequent use.
Raw material mixes, homogeneous: just jet Rice & peanut milk 150g, sucrose 30g and the high fat pectin 1.5g of preparation, inulin 5g, functional oligose xylitol 0.5g have added among the sheep breast 800g that crust kills in advance, and high speed shear is fully mixed, and feed liquid is preheated to 65-75 ℃ before the homogeneous; Homogenization processing under the 20-30MPa adopts double-stage homogenization technology, notes homogenization pressure control; Homogeneous is accomplished efficient stable; Its sheep breast, corn and other granules of accessories are diminished, and uniformity strengthens stablizing effect.
Sterilization and inoculation: at 95 ℃ of sterilization 10min and be cooled fast to 40～45 ℃, inoculum concentration is 3% with compound.
Fermentation and after fermentation: get final product can after the inoculation, go into 40-42 ℃ of fermenting cellar fermentation, 3.0-4.5h; After solidifying well, go into 0-4 ℃ of freezer and carry out after fermentation, 12-24h; Both got product.
The auxotype yogurt drink for preparing, wherein product titratable acidity: 94 ° of T, pH 3.0; Product structure characteristic: hardness (Firmness): 45-60g; Denseness (Consistency); 1200-1800gsec; Cohesiveness (Cohesiveness) 30-55g; Viscous index (Index of Viscosity) 90-140gsec.
In the product, dietary fiber content is 0.85g/100g, and flavones ingredient is 60ppm, and vitamin E is 18ppm.
Claims (10)
1. nutrition yogurt drink; It is characterized in that said yogurt drink comprises dairy products, jet Rice & peanut milk, leavening and stabilizing agent; The amount of dairy products is 75%～85% (w/w) in the said lactate milk drink; The amount of jet rice magma is 10%～20% (w/w), and the amount of said stabilizing agent is 0.1%～1% (w/w), and the addition of said leavening is 3%～5%.
2. yogurt drink according to claim 1 is characterized in that, said drink also comprises the sucrose of 1%～6% (w/w), the inulin of 0.1%-1%, 0.01%～0.03% xylitol.
3. yogurt drink according to claim 1, wherein, among the every 100g of said product, dietary fiber content is not less than 1.2g/100g, and flavones ingredient content is not less than 103ppm, and vitamin E is not less than 22ppm.
4. yogurt drink according to claim 1, said dairy products are fresh sheep breast or fresh milk, and said stabilizing agent is any one in high fat pectin, xanthans or the sodium carboxymethylcellulose.
5. yogurt drink according to claim 1, wherein said leavening are the inferior equal two strain bacterial classification mixtures of streptococcus thermophilus and lactobacillus bulgaricus De Shi, numbering GL-YF-L812, and the two mixed proportion is 1.5～2.5: 1.
6. according to the described yogurt drink of any claim among the claim 1-5, the pH of said sour milk is 3.8-4.5, and titratable acidity is 70-120 ° of T.
7. a method for preparing any said yogurt drink of claim in the claim 1～5 is characterized in that said method comprises: jet metric system slurry, actication of culture, raw material mixing and homogenization processing, sterilization and inoculation, fermentation and after fermentation step.
8. method for preparing the said yogurt drink of claim 7, said method specifically comprises:
(1) jet metric system slurry: the jet grain of rice boils that slaking is carried out in blanching, the enzyme that goes out is handled; The jet grain of rice that goes out behind the enzyme adds the water making beating; Jet rice: water is 1: 3-4, liquefy liquefaction condition earlier: pH=6.0-6.5 with AMS after making beating; Temperature adjustment 55-65 ℃, enzyme concentration: 12-16 μ g/g corn; Transfer pH=4.5-5.0 again, temperature 60-65 ℃, add glucoamylase (200-240 μ g/g), carry out saccharification; Last 95-100 ℃ of enzyme 5min that goes out, jet Rice & peanut milk DE value 95-98% is advisable;
(2) milk products are prepared: will check and accept up-to-standard raw milk, and cling in advance to kill and handle, crust kills 80-85 ℃ of following sterilization 15 seconds in advance;
(3) starter culture activation: bacterial classification is selected GL-YF-L812 for use, gets 2 test tubes, disposes the skimmed milk of 12.5-13.5% respectively; On 110 ℃ on high-pressure sterilizing pot warp, the 10min sterilization adds the dry powder bacterial classification after the packing; Under 40-43 ℃ of temperature, cultivate; Through 2～3 activation, bacterial classification reaches normal vigor, under 0～5 ℃ of condition, preserves the leavening that makes subsequent use;
(4) raw material mixing, homogeneous: just auxiliary materials such as jet Rice & peanut milk, white sugar and the stabilizing agent of preparation, inulin, functional oligose have added crust sheep Ruzhong extremely in advance, and high speed shear is fully mixed, and the preceding feed liquid of homogeneous is preheated to 65-75 ℃; Homogenization processing under the 20-30MPa adopts double-stage homogenization technology, notes homogenization pressure control; Homogeneous is accomplished efficient stable; Its sheep breast, corn and other granules of accessories are diminished, and uniformity strengthens stablizing effect;
(5) sterilization and inoculation: at 95 ℃ of sterilization 10min and be cooled fast to 40～45 ℃, inoculum concentration is 3%～5% with compound;
(6) fermentation and after fermentation: get final product can after the inoculation, go into 40-42 ℃ of fermenting cellar fermentation, 3.0-4.5h; After solidifying well, go into 0-4 ℃ of freezer and carry out after fermentation, 12-24h; Both got product.
9. method according to claim 8, wherein said step (1) the jet grain of rice prepares in the process, and it is 40-60min that AMS carries out liquefying time, and the glucoamylase saccharificatinn period is 1-3h.
10. according to method according to claim 8, wherein prepared yogurt drink pH is 3.8-4.5, and titratable acidity is 70-120 ° of T.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102986870A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Preparation method for five-cereal yoghourt |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN103651786A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Maize yoghourt and preparation method thereof |
| CN104814132A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Live-bacteria yogurt containing blueberries and honey |
| CN104920607A (en) * | 2015-06-29 | 2015-09-23 | 吉林大学 | Preparation method of mutualistic corn yoghourt |
| CN105076422A (en) * | 2015-09-14 | 2015-11-25 | 齐鲁工业大学 | Coarse grain type health goat milk product and preparation method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
| CN106665854A (en) * | 2016-11-14 | 2017-05-17 | 山东坤泰生物科技有限公司 | Goat milk beverage containing probiotic factors and preparation method thereof |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
| CN108552315A (en) * | 2018-04-09 | 2018-09-21 | 齐鲁工业大学 | A kind of corn pumpkin sour codonopsis lanceolata and preparation method thereof |
| CN109430400A (en) * | 2018-12-25 | 2019-03-08 | 光明乳业股份有限公司 | A kind of triticale acidified milk and preparation method thereof |
| CN110477103A (en) * | 2019-09-04 | 2019-11-22 | 河南芮山乳业有限公司 | A kind of dairy beverage of corn flavor and preparation method thereof |
| CN112998071A (en) * | 2019-12-20 | 2021-06-22 | 王志国 | Processing technology of dairy product added with black corn |
| CN115886169A (en) * | 2022-12-21 | 2023-04-04 | 天津市工业微生物研究所有限公司 | Black rice clear juice fermented beverage and preparation process thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651786A (en) * | 2012-08-31 | 2014-03-26 | 郭心仪 | Maize yoghourt and preparation method thereof |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN102986870A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Preparation method for five-cereal yoghourt |
| CN104814132A (en) * | 2015-05-06 | 2015-08-05 | 李凤玉 | Live-bacteria yogurt containing blueberries and honey |
| CN104920607A (en) * | 2015-06-29 | 2015-09-23 | 吉林大学 | Preparation method of mutualistic corn yoghourt |
| CN105076422B (en) * | 2015-09-14 | 2018-11-27 | 齐鲁工业大学 | A kind of coarse grain type health care goat milk product and preparation method thereof |
| CN105076422A (en) * | 2015-09-14 | 2015-11-25 | 齐鲁工业大学 | Coarse grain type health goat milk product and preparation method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
| CN106665854A (en) * | 2016-11-14 | 2017-05-17 | 山东坤泰生物科技有限公司 | Goat milk beverage containing probiotic factors and preparation method thereof |
| CN107494739A (en) * | 2017-08-21 | 2017-12-22 | 开原川顺食品加工有限公司 | A kind of corn thick soup |
| CN108552315A (en) * | 2018-04-09 | 2018-09-21 | 齐鲁工业大学 | A kind of corn pumpkin sour codonopsis lanceolata and preparation method thereof |
| CN109430400A (en) * | 2018-12-25 | 2019-03-08 | 光明乳业股份有限公司 | A kind of triticale acidified milk and preparation method thereof |
| CN110477103A (en) * | 2019-09-04 | 2019-11-22 | 河南芮山乳业有限公司 | A kind of dairy beverage of corn flavor and preparation method thereof |
| CN112998071A (en) * | 2019-12-20 | 2021-06-22 | 王志国 | Processing technology of dairy product added with black corn |
| CN115886169A (en) * | 2022-12-21 | 2023-04-04 | 天津市工业微生物研究所有限公司 | Black rice clear juice fermented beverage and preparation process thereof |
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