CN102630751B - Production method of Tibetan mushroom yogurt - Google Patents
Production method of Tibetan mushroom yogurt Download PDFInfo
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Abstract
The invention discloses a production method of Tibetan mushroom yogurt, aiming at solving the problems in existing production method of the Tibetan mushroom yogurt that the inoculation quantity is large, a great amount of Tibetan mushroom is demanded, mass production is difficult to realize, and the like. The production method comprises the steps of: milk pretreatment, proportioning standardization, homogenization, pasteurization, starter propagation, inoculation fermentation, cold storage and ripening. The produced Tibetan mushroom yogurt has a good coagulation state, is milk-white, has uniform color, is rich in milk fragrance, has exquisite and uniform texture, and is appropriate in a sweet and sour taste and rich in nutrients. The fermentation period is shortened, and the production cost is saved.
Description
Technical field
The invention belongs to technical field of bioengineering, be specifically related to a kind of production method of tibet koumiss sour milk.
Background technology
Along with the raising of living standards of the people, people's health care consciousness constantly strengthens, and is natural, both nutritious, and extremely consumer's the welcome of health dairy products of pharmacological action is arranged again.From global evolution, the production and consumption of dairy products is progressively ascendant trend, although the consumption of the dairy products of developed country has reached higher level (more than a year consumption figure reaches 200 kg per capita) in all dairy products, the annual growth rate of sour milk product (being mainly various types of sour milks and boruga) is for maximum, can reach 10% left and right in China, yogurt, sour milk beverage development have become one of fastest-rising kind in dairy products rapidly.China's cultured milk output has reached 161.9 ten thousand tons by 30.9 ten thousand tons of calendar year 2001 by 2005.Sour milk beverage output has reached 107.6 ten thousand tons by 14.3 ten thousand tons of calendar year 2001 by 2005.Surpassed 25% amplification, and became fastest-rising product in dairy products in continuous 5 years.Fermented type lactic acid bacteria milk drink account for dairy products sell ratio also before 5 years less than 0 .3% rise to 5%, development potentiality is huge.But the kind of sour milk product is comparatively single at present, is all to be formed by lactobacillus bulgaricus and streptococcus thermophilus fermentation, and its local flavor and nutritive value are also roughly the same.
Tibet koumiss (Tibetan mushrooms) is the granular or block of a kind of milky, colloidal substance, is the peculiar rare bacterial classification that is derived from the Qinghai-Tibet Platean.Exactly like the grain of rice, flexible.Main component is water, viscous polysaccharide, a small amount of albumen, lipid and other composition.Perching the microorganisms such as galactococcus, bacillus, saccharomycete and acetic acid bacteria on its mushroom body.If it is cultivated in fresh milk, naked eyes are visible as the milky bulk, have the cauliflower structure, tiny laminar, paper roll sample is arranged and around the coil paper shape, be thick when hand is pinched, and the yoghurt taste is arranged after fermentation.With the sour milk of tibet koumiss fermentation and traditional sour milk, a great difference is arranged, wherein the most significant feature is also with slight alcoholic fermentation except lactic fermentation, it is the novel sour milk product that a kind of Suan of collection Wei ﹑ alcohol is distinguished the flavor of, with its new product as dairy products family, developed and had good market prospects.
The shortcomings such as the production method of existing tibet koumiss sour milk exists inoculum concentration larger, and the tibet koumiss quantity that needs is many, is difficult to realize in large-scale production, also exists in addition fermentation time long, and product quality is restive.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of tibet koumiss sour milk, to exist inoculum concentration larger in the production method that solves existing tibet koumiss sour milk, the tibet koumiss quantity that needs is many, is difficult to the problems such as realization in large-scale production.
The production method of a kind of tibet koumiss sour milk of the present invention comprises the following steps:
1. cow's milk pretreatment
The cow's milk of acceptance(check) is filtered by tubular filter.
2. standardization is prepared burden
Cow's milk is warming up to 60 ℃～65 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, bought in the Changsha market day and become bright food additives factories), the quality percentage composition is that 7% sucrose adds in cow's milk by the blender mixing, then pass through colloid mill, be 15～20 minutes circulation timei, guarantees that auxiliary material fully dissolves.
3. homogeneous
Carry out homogeneous in conventional homogenizer, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa.
4. pasteurize
The cow's milk that homogeneous is crossed is in 95 ℃～98 ℃ lower sterilizations 5～10 minutes, then be cooled to 37 ℃ standby, sterilization cow's milk divides three parts, aly is used for making leavening, aly is used for making the leavening that enlarges, a inoculation fermentation that is used for.
5. leavening enlarges cultivation
The inoculum concentration of tibet koumiss (Tibetan mushrooms) with 3～5% is inoculated in sterilization cow's milk after cooling, stirred 10～15 minutes every 1 hour, cultivated 8～9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 5～6 hours the leavening that obtains enlarging for 37 ℃.
6. inoculation fermentation
The leavening that enlarges is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, after filling and sealing in 37 ℃ of fermentations 8～10 hours.
7. refrigeration after-ripening
Make its temperature be down to 8～10 ℃ with cold wind after fermentation is completed, refrigerate 12～24 hours at 4～6 ℃ of temperature.
Tibet koumiss is bought the probio Co., Ltd in bacteria family, Chinese Hefei ,Anhui (No. 1065, economic development zone), network address: http://item.taobao.com/item.htm id=8264012002﹠amp; _ u=k3hnbn37bba.
The present invention and existing tibet koumiss Yoghourt Production method maximum different are to use a small amount of tibet koumiss to enlarge and obtain a large amount of leavenings, then be used for the fermentation of tibet koumiss sour milk, be more suitable for like this in the large-scale production of tibet koumiss sour milk.In addition general family to prepare the fermentation time of tibet koumiss sour milk be 18～24 hours, the tibet koumiss Yoghourt fermentation time of the present invention is 8～10 hours, fermentation period shortens, and has saved production cost.The tibet koumiss yoghurt-flavoured of general family manufacture is sourer, and the tibet koumiss sour milk curdled appearance that the present invention makes is good, milky, color and luster homogeneous, milk fragrance is strong, quality is fine and smooth evenly, sour and sweet palatability, nutritious.
The specific embodiment
The following examples can further illustrate the present invention, but do not limit the present invention in any way.
Embodiment 1
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 60 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 15 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 60 ℃, and pressure is 18MPa.The cow's milk that homogeneous is crossed is 95 ℃ of lower sterilizations 5 minutes, then be cooled to 37 ℃ standby, sterilization cow's milk divides three parts, aly is used for making leavening, aly is used for making the leavening that enlarges, a inoculation fermentation that is used for.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 3% inoculum concentration, stirred 10 minutes every 1 hour, cultivated 8 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 10 minutes every 1 hour, cultivated 5 hours the leavening that obtains enlarging for 37 ℃.The leavening that enlarges is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 10 minutes every 1 hour, after filling and sealing in 37 ℃ of fermentations 10 hours.After completing, fermentation make its temperature be down to 8 ℃ with cold wind, in 4 ℃ of refrigerations 12 hours.The every detection index of tibet koumiss sour milk of producing sees Table 1, and quality reaches national acidified milk standard (GB 19302-2010).
Reference examples 1
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 60 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 15 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 60 ℃, and pressure is 18MPa.The cow's milk that homogeneous is crossed is 95 ℃ of lower sterilizations 5 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 10% inoculum concentration, after filling and sealing in 18 ℃ of fermentations 24 hours.After completing, fermentation make its temperature be down to 8 ℃ with cold wind, in 4 ℃ of refrigerations 12 hours.The every detection index of tibet koumiss sour milk of producing sees Table 2.
Embodiment 2
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 65 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 20 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 65 ℃, and pressure is 20MPa.The cow's milk that homogeneous is crossed is 98 ℃ of lower sterilizations 10 minutes, then be cooled to 37 ℃ standby, sterilization cow's milk divides three parts, aly is used for making leavening, aly is used for making the leavening that enlarges, a inoculation fermentation that is used for.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 4% inoculum concentration, stirred 15 minutes every 1 hour, cultivated 9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 15 minutes every 1 hour, cultivated 6 hours the leavening that obtains enlarging for 37 ℃.The leavening that enlarges is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 15 minutes every 1 hour, after filling and sealing in 37 ℃ of fermentations 9 hours.Make its temperature be down to 10 ℃ with cold wind after fermentation is completed, in 6 ℃ of refrigerations, refrigerate 24 hours.The every detection index of tibet koumiss sour milk of producing sees Table 1, and quality reaches national acidified milk standard (GB 19302-2010).
Reference examples 2
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 65 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 20 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 65 ℃, and pressure is 20MPa.The cow's milk that homogeneous is crossed is 98 ℃ of lower sterilizations 10 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 12% inoculum concentration, after filling and sealing in 24 ℃ of fermentations 22 hours.After completing, fermentation make its temperature be down to 8 ℃ with cold wind, in 4 ℃ of refrigerations 12 hours.The every detection index of tibet koumiss sour milk of producing sees Table 2.
Embodiment 3
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 62 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 18 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 62 ℃, and pressure is 19MPa.The cow's milk that homogeneous is crossed is 96 ℃ of lower sterilizations 8 minutes, then be cooled to 37 ℃ standby, sterilization cow's milk divides three parts, aly is used for making leavening, aly is used for making the leavening that enlarges, a inoculation fermentation that is used for.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 5% inoculum concentration, stirred 12 minutes every 1 hour, cultivated 9 hours for 37 ℃, obtain leavening after filtering the mushroom body.Leavening is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 12 minutes every 1 hour, cultivated 6 hours the leavening that obtains enlarging for 37 ℃.The leavening that enlarges is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 12 minutes every 1 hour, after filling and sealing in 37 ℃ of fermentations 8 hours.Make its temperature be down to 10 ℃ with cold wind after fermentation is completed, in 5 ℃ of refrigerations, refrigerate 18 hours.The every detection index of tibet koumiss sour milk of producing sees Table 1, and quality reaches national acidified milk standard (GB 19302-2010).
Reference examples 3
The cow's milk of acceptance(check) is filtered by tubular filter, be warming up to 62 ℃, it is 0.5% yoghourt stabilizer (ZG-20 type with the quality percentage composition, the Changsha market day becomes bright food additives factories) and the quality percentage composition be that 7% sucrose adds by the blender mixing, then pass through colloid mill, be 18 minutes circulation timei, guarantees that auxiliary material fully dissolves.Carry out homogeneous in homogenizer, temperature is 62 ℃, and pressure is 19MPa.The cow's milk that homogeneous is crossed is 96 ℃ of lower sterilizations 8 minutes, then be cooled to 37 ℃ standby.
Tibet koumiss is inoculated in pasteurize cow's milk after cooling with 15% inoculum concentration, after filling and sealing in 28 ℃ of fermentations 20 hours.After completing, fermentation make its temperature be down to 8 ℃ with cold wind, in 4 ℃ of refrigerations 12 hours.The every detection index of tibet koumiss sour milk of producing sees Table 2.
Each embodiment product of table 1 detects index
Each reference examples product of table 2 detects index
Claims (1)
1. the production method of a tibet koumiss sour milk is characterized in that comprising the following steps:
A. cow's milk pretreatment
Cow's milk is filtered through tubular filter;
B. standardization is prepared burden
Cow's milk is warming up to 60 ℃～65 ℃, is that 0.5% yoghourt stabilizer and quality percentage composition are that 7% sucrose adds in cow's milk by the blender mixing with the quality percentage composition, and then by colloid mill, be 15～20 minutes circulation timei, guarantees that auxiliary material fully dissolves;
C. homogeneous
Carry out homogeneous in conventional homogenizer, temperature is 60 ℃～65 ℃, and homogenizer pressure is 18～20MPa;
D. pasteurize
The cow's milk that homogeneous is crossed is in 95 ℃～98 ℃ lower sterilizations 5～10 minutes, then be cooled to 37 ℃ standby, sterilization cow's milk divides three parts, aly is used for making leavening, aly is used for making the leavening that enlarges, a inoculation fermentation that is used for;
E. leavening enlarges cultivation
Tibet koumiss Tibetan mushrooms is inoculated in sterilization cow's milk after cooling with 3～5% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 8～9 hours for 37 ℃, obtain leavening after filtering the mushroom body;
Leavening is inoculated in sterilization cow's milk after cooling by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, cultivated 5～6 hours the leavening that obtains enlarging for 37 ℃;
F. inoculation fermentation
The leavening that enlarges is inoculated in sterilization cow's milk by 8% inoculum concentration, stirred 10～15 minutes every 1 hour, after filling and sealing in 37 ℃ of fermentations 8～10 hours;
G. refrigerate after-ripening
Make its temperature be down to 8～10 ℃ with cold wind after fermentation is completed, refrigerate 12～24 hours at 4～6 ℃ of temperature.
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| CN102919295A (en) * | 2012-10-17 | 2013-02-13 | 大连民族学院 | Preparation method of leavened pasta |
| CN103173388B (en) * | 2013-03-15 | 2015-04-22 | 吉林省农业科学院 | Streptococcus thermophilus separated from tibetan kefirs as well as separation method and applications thereof |
| CN103141587B (en) * | 2013-03-29 | 2014-03-19 | 甘肃农业大学 | Preparation method of Tibetan spiritual mushroom cheese |
| CN103250784A (en) * | 2013-05-17 | 2013-08-21 | 甘肃农业大学 | Method for preparing Tibetan spiritual mushroom yoghurt powder |
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| CN103719645A (en) * | 2013-12-26 | 2014-04-16 | 甘肃农业大学 | Method for processing Tibetan mushroom contaminating infectious microbes |
| CN103734312B (en) * | 2013-12-26 | 2018-03-13 | 甘肃农业大学 | A kind of store method of tibetan mushroom grain |
| CN103891889A (en) * | 2014-04-24 | 2014-07-02 | 范小虎 | Yoghourt for promoting digestive absorption and preparation method thereof |
| CN103891528B (en) * | 2014-04-24 | 2015-11-18 | 范小虎 | A kind of breeding method of Kefir grain bacterial classification |
| CN104585311A (en) * | 2015-02-04 | 2015-05-06 | 安徽科技学院 | Household simple Tibetan kefir grain yogurt fermentation device with extrusion and filtration screen bag |
| CN109717245A (en) * | 2017-10-31 | 2019-05-07 | 内蒙古伊利实业集团股份有限公司 | Only make the probiotics fermention cream and preparation method thereof of leavening with lactobacillus acidophilus |
| CN110384129A (en) * | 2019-08-16 | 2019-10-29 | 大连工业大学 | A kind of low cholesterol acidified milk and preparation method thereof |
| CN110583773A (en) * | 2019-10-23 | 2019-12-20 | 青海伊纳维康生物科技有限公司 | Tibetan mushroom fermented sea-buckthorn yak yoghourt, yoghurt powder and preparation method |
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| CN101147506A (en) * | 2006-09-21 | 2008-03-26 | 陆少颜 | Tibetan mushroom yoghourt and its producing technique method, by-product in production course |
| CN101530131A (en) * | 2008-04-10 | 2009-09-16 | 于岚 | Method for preparing Kefir sour milk |
| CN102225875B (en) * | 2011-05-03 | 2013-03-13 | 甘肃农业大学 | Medium and cultivating method for Tibetan mushroom rapid propagation |
| CN102286407B (en) * | 2011-08-03 | 2013-05-15 | 甘肃农业大学 | Low-temperature fermentation lactobacillus delbrueckii subsp bulgaricus and method for preparing yoghourt by using same |
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