CN102626141B - Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature - Google Patents
Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature Download PDFInfo
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Abstract
The invention discloses a method for producing pumpkin xylitol goat milk yogurt stored at a normal temperature. The method comprises the procedures of producing a pumpkin xylitol nutrient liquid, producing an emulsification stable sweetener, producing de-smelled fresh goat milk, producing a mixed material fluid, performing first high-pressure homogeneous pasteurization, fermenting the mixed material and performing second pasteurization for sterile filling. The method for producing pumpkin xylitol goat milk yogurt stored at the normal temperature, disclosed by the invention, has the advantagesthat: the goat milk yogurt produced by using the method not only keeps all the nutrient components of the goat milk, but is also added with nutrient health-care function as pumpkin and the xylitol are added to prevent and treat diseases, such as hyperglycemia and hypertension; a goat milk de-smelling technology is adopted to remove the smell of the goat milk yogurt, so that the goat milk yogurt is delicious and mellow and is more suitable for tastes of a great number of consumers; in particular, two pasteurizations and the sterile filling technology are adopted, so that the pumpkin xylitol goat milk yogurt is unnecessary to store in a refrigerator and is convenient for customers to drink; and due to the convenience for drinking, the pumpkin xylitol goat milk yogurt is satisfied with demands of a great number of the customers.
Description
Technical field
The present invention relates to a kind of preparation method of acidophilus goat milk, specifically a kind of pumpkin xylitol normal temperature is preserved the preparation method of acidophilus goat milk, belongs to the preparation field of acidophilus goat milk.
Background technology
Along with the understanding of society to health care and nutrition, the effect of functional nutrient dairy products is attracting people, and the market of its these class dairy products is enlarged gradually.In the last few years, about taking off of acidophilus goat milk have a strong smell, the process technology of all too many levels such as sterilization, fermentation and quality control do not form the integral manufacturing technique of a maturation, particularly because the smell of mutton of acidophilus goat milk is big, and the most of acidophilus goat milk on the market needs stored refrigerated, the consumer is drunk be restricted, thereby make the market sale of acidophilus goat milk be subjected to a lot of influences.
Summary of the invention
In order to address the above problem, the present invention has designed the preparation method that a kind of pumpkin xylitol normal temperature is preserved the nutrition acidophilus goat milk, this method is by adding pumpkin and xylitol in acidophilus goat milk, and employing goat milk flavor removing technology, not only improved taste, improve nutritive value, also had hypoglycemicly, nourishing liver and kidney, prevented and treated the health-care effect of diseases such as diabetes, hypertension.
A kind of pumpkin xylitol normal temperature is preserved the preparation method of nutrition acidophilus goat milk, comprising: (1) making pumpkin xylitol nutrient solution operation, (2) make stable emulsifying sweetener operation, (3) make and take off the bright goat milk operation of having a strong smell, (4) making mixture feed liquid operation, (5) once high-pressure homogeneous pasteurize operation, (6) mixed material fermentation procedure and (7) repasteurization and sterile filling operation.
The concrete operations step is as follows:
(1) makes pumpkin xylitol nutrient solution
In material-compound tank, add 20 premium on currency, be heated to 70 ℃ after, get during pumpkin powder 3500g, xylitol 4500g drop into jar, turn on agitator stirs, and obtains pumpkin xylitol nutrient solution.
The granularity of described pumpkin powder is 200 orders.
Pumpkin is the plant of Curcurbitaceae Cucurbita, contains the beneficiating ingredient to human body: polysaccharide, amino acid, activated protein, carotenoid and various trace elements etc. not only have higher edibility, and very important dietary function are arranged.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and it is sweet nontoxic to distinguish the flavor of, and goes into spleen, stomach two warps, the energy moistening lung qi-benefitting, and the row of reducing phlegm is dense, and the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats the lung carbuncle constipation, and effects such as diuresis, beauty treatment are arranged.In recent years, both at home and abroad the medical expert, the scholar studies carefully experiment proves that also pumpkin has: detoxifcation, protection gastric mucosa help digest, prevent and treat diabetes and reduce blood sugar, eliminate carcinogen, promote to grow, prevent and treat effects such as cyesedema and hypertension.
Xylitol is the normal intermediate product of xylose metabolism, does diabetes patient's sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent, is best suited for the sugar substitute of the trophism of patients with diabetes mellitus; Xylitol can promote liver glycogen synthetic, and blood sugar can not rise, and the hepatopath is had the liver function of improvement and lipotropic effect, is hepatitis concurrent disease patient's desirable ancillary drug; The anti-caries characteristic of xylitol effect in all sweeteners is best; Xylitol provides energy for human body, and synthetic glycogen reduces the consumption of the protein in fat and the hepatic tissue, liver is protected and repairs, and reduces the generation of harmful ketoboidies in the human body, can not be the worry of getting fat because eating.Every gram xylitol only contains 2.4 caloric heats, lacks 40% than the heat of other most of carbohydrate, as the substitute of high heat white sugar.
(2) make the stable emulsifying sweetener
Stable emulsifying sweetener prescription: xanthans 500g, microcrystalline cellulose 1000g, guar gum 300g, glycerin monostearate 200g, modified starch 500g, acesulfame potassium 150g, Aspartame 200g, white granulated sugar 10kg.
The preparation method of stable emulsifying sweetener: (a) the various raw materials that will stablize sweetener do to mix, and stir; (b) add water 50kg in emulsion tank, be heated to 80 ℃, the various materials that stir are dropped into emulsion tank, open emulsion tank and stir, emulsification evenly back is standby.
(3) the bright goat milk of having a strong smell is taken off in making
(a) bright goat milk is heated to 97～99 ℃, constant temperature 20s sends into vacuum then and takes off the tower of having a strong smell and reduce pressure to take off and have a strong smell, and the meter pressure that vacuum is taken off the tower of having a strong smell is-0.04～-0.06 MPa; (b) will take off goat milk in the Tata of having a strong smell through a vacuum and deliver to secondary vacuum and take off the tower of having a strong smell and carry out secondary and take off and have a strong smell, the meter pressure that secondary vacuum takes off the tower of having a strong smell is-0.05～-0.07MPa; (c) secondary vacuum is taken off the bright goat milk of having a strong smell that takes off that obtains in the Tata of having a strong smell and be cooled to 8～10 ℃, standby.
(4) make the mixture feed liquid
Step (3) is taken off the bright goat milk 930kg that has a strong smell, after plate type heat exchanger is heated to 80 ℃, pumped into material-compound tank; With the pumpkin xylitol nutrient solution 20kg of above-mentioned steps (1) preparation, the stable emulsifying sweetener 50kg of above-mentioned steps (2) preparation, join material-compound tank successively respectively again, purify waste water quantitatively to 1000kg, open mixer, mix to evenly.
Sampling detects the physical and chemical index of mixed material, requires to reach the quality standard of country's modulation acidophilus goat milk, and namely every 100g contains protein 2.5g, fatty 2.8g.
(5) once high-pressure homogeneous pasteurize
The mixed material that above-mentioned steps (4) is obtained carries out high-pressure homogeneous and pasteurize: 65～75 ℃ of homogenizing temperatures, homogenization pressure 25MPa; Pasteurizing temperature and time: 85 ℃/300s.
(6) mixed material fermentation
The mixed liquor that above-mentioned steps (5) is obtained places in the jar fermenter, and temperature is adjusted into 45 ℃, throws in sour milk direct fermentation bacterial classification, stop after stirring stirring, constant temperature carries out Yoghourt fermentation for 43～45 ℃, when fermentation reaches standard, be that acidity reaches 75 ° of T, sour milk bacterium quantity reaches 10
6Individual every milliliter requirement starts mixer, carries 0～2 ℃ of circulation frozen water, and fermented yoghourt is cooled to 2～10 ℃, stops to stir, and stops Yoghourt fermentation.
When stirring is opened in the acidophilus goat milk cooling, can like according to the consumer, use the odor type taste that flavoring essence is adjusted acidophilus goat milk.
(7) repasteurization sterile filling
With the acidophilus goat milk that above-mentioned steps (6) obtains, behind 75 ℃/25s of the employing repasteurization, be cooled to below 25 ℃, it is product-filled to use aseptic filler and compound aseptic packaging packaging material.
Acidophilus goat milk after sterile filling packing, normal temperature storage, the shelf-life is 120 days.
The invention has the advantages that: the acidophilus goat milk of making by the method has not only kept the various nutritions of goat milk, has also increased the nutrition health-care functions that pumpkin and xylitol are prevented and treated diseases such as hyperglycaemia, hypertension; Taked goat milk flavor removing technology, made acidophilus goat milk slough smell of mutton, delicious sweet-smelling adapts to consumers in general's taste more; Special repasteurization and the aseptic filling technology of adopting need not be stored refrigerated, makes things convenient for the consumer to drink; The nutrition that pumpkin xylitol normal temperature preservation nutrition acidophilus goat milk per 100 restrains is compared heat and is reduced 15cal, crude fibre increase 0.438g, calcium increase 0.075mg, vitamin E increase 0.728mg, B-carrotene increase 0.074mg with common acids goat milk; Instant has satisfied consumers in general's demand.
The specific embodiment
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for description and interpretation the present invention, and be not used in restriction the present invention.
Embodiment 1
A kind of pumpkin xylitol normal temperature is preserved the preparation method of nutrition acidophilus goat milk, may further comprise the steps:
(1) makes pumpkin xylitol nutrient solution
In the stainless steel material-compound tank, add 20 liters and purify waste water, be heated to 70 ℃ after, during pumpkin powder 3500g, xylitol 4500g dropped into jar, turn on agitator, 2700 commentariess on classics/min, rotation stirring 3-5min, dissolve stir till, obtain pumpkin xylitol nutrient solution.
The granularity of described pumpkin powder is 200 orders.
Pumpkin powder manufacturer is: Xi'an Si Nuote Bioisystech Co., Ltd; Pumpkin opaque amount percentage composition 〉=10%.
Xylitol manufacturer is: Shandong Futian Medicine Industry Co., Ltd.; Xylitol quality percentage composition 〉=98.5%.
(2) make the stable emulsifying sweetener
Stable emulsifying sweetener prescription: xanthans 500g, microcrystalline cellulose 1000g, guar gum 300g, glycerin monostearate 200g, modified starch 500g, acesulfame potassium 150g, Aspartame 200g, white granulated sugar 10kg.
The preparation method of stable emulsifying sweetener:
(a) above-mentioned various raw materials are dried mixed, stir; (b) add water 50kg in emulsion tank, be heated to 80 ℃, the various materials that stir are dropped into emulsion tank, open emulsion tank and stir, emulsification evenly back is standby.
(3) the bright goat milk of having a strong smell is taken off in making
(a) bright goat milk is heated to 97～99 ℃, constant temperature 20s sends into vacuum then and takes off the tower of having a strong smell and reduce pressure to take off and have a strong smell, and the meter pressure that vacuum is taken off the tower of having a strong smell is-0.04～-0.06 MPa; (b) will take off goat milk in the Tata of having a strong smell through a vacuum and deliver to secondary vacuum and take off the tower of having a strong smell and carry out secondary and take off and have a strong smell, the meter pressure that secondary vacuum takes off the tower of having a strong smell is-0.05～-0.07MPa; (c) secondary vacuum is taken off the bright goat milk of having a strong smell that takes off that obtains in the Tata of having a strong smell and be cooled to 8～10 ℃, standby.
(4) make the mixture feed liquid
Step (3) is taken off the bright goat milk 930kg that has a strong smell, after plate type heat exchanger is heated to 80 ℃, pumped into material-compound tank; Again with the pumpkin xylitol nutrient solution 20kg of above-mentioned steps (1) preparation, the stable emulsifying sweetener 50kg of above-mentioned steps (2) preparation, join material-compound tank successively respectively, water is opened mixer quantitatively to 1000kg, 2700 commentaries on classics/min mix and stir 15min to even.
Sampling detects the physical and chemical index of mixed material, requires to reach the quality standard of country's modulation acidophilus goat milk.That is: contain protein 2.5g, fatty 2.8g among every 100g.
(5) once high-pressure homogeneous pasteurize
The mixed material that above-mentioned steps (4) is obtained carries out high-pressure homogeneous and pasteurize: 65～75 ℃ of homogenizing temperatures, homogenization pressure 25MPa; Pasteurizing temperature and time: 85 ℃/300s.
(6) mixed material fermentation
The mixed liquor that above-mentioned steps (5) is obtained places in the jar fermenter, and temperature is adjusted into 45 ℃, throws in sour milk direct fermentation bacterial classification (for example lactobacillus bulgaricus, streptococcus thermophilus).Start mixer, 900 commentaries on classics/min, 3～5min stops after stirring stirring, and constant temperature carries out Yoghourt fermentation for 43～45 ℃, and when fermenting acidity reaches 75 ° of T, sour milk bacterium quantity reaches 10
6Individual every milliliter when requiring standard, the time needs 3.5-4.5h approximately, starts mixer, carries 0～2 ℃ of circulation frozen water, and fermented yoghourt is cooled to 2～10 ℃, stops to stir the termination Yoghourt fermentation.
Sour milk direct fermentation bacterial classification injected volume is directly thrown in by following standard: adding 1-2 gram vigor in every 100Kg mixed liquor is 200U(bacterial activity unit) bacterial classification.
T: gill Li Erdu, the acidity of expression cow's milk refers to titration 100mL milk sample, consumes the amount of the NaOH solution of 0.1mol/L.
When stirring is opened in the sour milk cooling, can like according to the consumer, use the odor type taste that flavoring essence is adjusted acidophilus goat milk.
(7) repasteurization and sterile filling
The acidophilus goat milk that above-mentioned steps (6) is obtained, adopt 75 ℃/25s repasteurization after, be cooled to below 25 ℃, use aseptic filler and mould, paper, 7 layers of compound aseptic packaging packaging material of aluminium foil is product-filled.Acidophilus goat milk after repasteurization and product sterile filling packing, normal temperature storage, the shelf-life is 120 days.
Result's demonstration after testing: the nutrition that the pumpkin xylitol normal temperature preservation nutrition acidophilus goat milk per 100 that obtains by the present invention restrains, compare heat with common acids goat milk and reduce 15cal, crude fibre increase 0.438g, calcium increase 0.075mg, vitamin E increase 0.728mg, B-carrotene increase 0.074mg.
Except as otherwise noted, the percentage that adopts among the present invention is percetage by weight.
Among each embodiment of the present invention, used chemical industry material is used material in the production of this area, all can obtain from market, and can not exert an influence for the production result; The various device that adopts among the present invention is the conventional equipment that uses in the production technology of this area, and operation of each equipment, parameter etc. all carry out according to routine operation, there is no special feature.
It should be noted that at last: the above only is the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment the present invention is had been described in detail, for a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment puts down in writing, and perhaps part technical characterictic wherein is equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a pumpkin xylitol normal temperature is preserved the preparation method of nutrition acidophilus goat milk, it is characterized in that, comprising: make pumpkin xylitol nutrient solution operation, make stable emulsifying sweetener operation, make take off the bright goat milk operation of having a strong smell, make mixture feed liquid operation, once high-pressure homogeneous pasteurize operation, mixed material fermentation procedure and repasteurization sterile filling operation;
The method of described making pumpkin xylitol nutrient solution operation is:
In material-compound tank, add 20 premium on currency, be heated to 70 ℃ after, get during pumpkin powder 3500g, xylitol 4500g drop into jar, turn on agitator stirs, and obtains pumpkin xylitol nutrient solution;
The method of described making mixture feed liquid operation is:
Take off the bright goat milk 930kg that has a strong smell with what the bright goat milk operation preparation of having a strong smell was taken off in making, after plate type heat exchanger is heated to 80 ℃, pump into material-compound tank; To make the pumpkin xylitol nutrient solution 20kg of pumpkin xylitol nutrient solution operation preparation, the stable emulsifying sweetener 50kg of making stable emulsifying sweetener operation preparation again, join material-compound tank successively respectively, purify waste water quantitatively to 1000kg, open mixer, mix to evenly;
The method of described once high-pressure homogeneous pasteurize operation is:
The mixed material that making mixture feed liquid operation is obtained carries out high-pressure homogeneous and pasteurize: 65～75 ℃ of homogenizing temperatures, homogenization pressure 25MPa; Pasteurizing temperature and time: 85 ℃/300s.
2. preparation method according to claim 1 is characterized in that, the method for described making stable emulsifying sweetener operation is:
(a) with dried the mixing of various raw materials of stable emulsifying sweetener, stir;
(b) add water 50kg in emulsion tank, be heated to 80 ℃, the various materials that step (a) is stirred drop into emulsion tank, open emulsion tank and stir, and emulsification evenly back is standby.
3. preparation method according to claim 1 and 2, it is characterized in that the prescription of described stable emulsifying sweetener is: xanthans 500g, microcrystalline cellulose 1000g, guar gum 300g, glycerin monostearate 200g, modified starch 500g, acesulfame potassium 150g, Aspartame 200g, white granulated sugar 10kg.
4. preparation method according to claim 1 is characterized in that, the method that the bright goat milk operation of having a strong smell is taken off in described making is:
(a) bright goat milk is heated to 97～99 ℃, constant temperature 20s sends into vacuum then and takes off the tower of having a strong smell and reduce pressure to take off and have a strong smell, and the meter pressure that vacuum is taken off the tower of having a strong smell is-0.04～-0.06 MPa;
(b) will take off goat milk in the Tata of having a strong smell through a vacuum and deliver to secondary vacuum and take off the tower of having a strong smell and carry out secondary and take off and have a strong smell, the meter pressure that secondary vacuum takes off the tower of having a strong smell is-0.05～-0.07MPa;
(c) secondary vacuum is taken off the bright goat milk of having a strong smell that takes off that obtains in the Tata of having a strong smell and be cooled to 8～10 ℃, standby.
5. preparation method according to claim 1 is characterized in that, the method for described mixed material fermentation procedure is:
The mixed liquor that high-pressure homogeneous pasteurize operation is once obtained places in the jar fermenter, temperature is adjusted into 45 ℃, throw in sour milk direct fermentation bacterial classification, stop after stirring stirring, constant temperature carries out Yoghourt fermentation for 43～45 ℃, when fermentation reaches standard, start mixer, carry 0～2 ℃ of circulation frozen water, fermented yoghourt is cooled to 2～10 ℃, stop to stir, stop Yoghourt fermentation.
6. preparation method according to claim 1 is characterized in that, the method for described repasteurization sterile filling operation is:
With the acidophilus goat milk that the mixed material fermentation procedure obtains, behind 75 ℃/25s of the employing repasteurization, be cooled to below 25 ℃, it is product-filled to use aseptic filler and compound aseptic packaging packaging material.
7. preparation method according to claim 1 is characterized in that: described mixed material fermentation procedure, open when stirring in the sour milk cooling, and adjust the odor type taste of acidophilus goat milk by adding flavoring essence.
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Families Citing this family (8)
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| CN104126664B (en) * | 2014-07-24 | 2016-01-06 | 烟台大学 | A kind of liquid goat milk goods containing high-activity probiotics |
| CN106720312A (en) * | 2016-11-14 | 2017-05-31 | 山东坤泰生物科技有限公司 | A kind of fermented glutinous rice acidophilus goat milk and preparation method thereof |
| CN106720358A (en) * | 2016-11-28 | 2017-05-31 | 山东坤泰生物科技有限公司 | A kind of blending type modulation breast and preparation method thereof |
| CN106665831A (en) * | 2016-11-28 | 2017-05-17 | 山东坤泰生物科技有限公司 | Goat yogurt with stable flavor and preparation method thereof |
| CN106665832A (en) * | 2016-11-28 | 2017-05-17 | 山东坤泰生物科技有限公司 | Room-temperature goat yogurt and preparation method thereof |
| 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 |
| CN110432326A (en) * | 2019-09-09 | 2019-11-12 | 长沙卓牧乳业有限公司 | A kind of room temperature sheep Yoghourt and preparation method thereof |
| CN113826693A (en) * | 2021-09-29 | 2021-12-24 | 西安市军源牧业有限责任公司 | Fermented normal-temperature-stored sheep yogurt and preparation method thereof |
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| KR100399988B1 (en) * | 2001-06-26 | 2003-09-29 | (주)카프로바이오텍 | The goat-milk yoghurt making immunity increase and the producing method thereof |
| KR20090110508A (en) * | 2008-04-18 | 2009-10-22 | 대한민국(관리부서:농촌진흥청) | Functional fermented goat milk |
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| CN101077091A (en) * | 2006-05-22 | 2007-11-28 | 张保钢 | Process for deodouring of goat's milk |
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| CN101151978A (en) * | 2006-09-26 | 2008-04-02 | 西北农林科技大学 | Liquid goat's milk capable of long-term storing in normal temperature condition and method for preparing the same |
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