CN103385298A - Yoghourt containing active polysaccharides and preparation method thereof - Google Patents
Yoghourt containing active polysaccharides and preparation method thereof Download PDFInfo
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- CN103385298A CN103385298A CN2013103465504A CN201310346550A CN103385298A CN 103385298 A CN103385298 A CN 103385298A CN 2013103465504 A CN2013103465504 A CN 2013103465504A CN 201310346550 A CN201310346550 A CN 201310346550A CN 103385298 A CN103385298 A CN 103385298A
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- yoghourt
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Abstract
The invention discloses yoghourt containing active polysaccharides and a preparation method thereof. The yoghourt comprises the following materials in percent by weight: 5-10% of fructose, 0.1-5% of whey protein, 1-4% of starch, 0.1-1% of gellan gum, 0.01-0.5% of citric acid monostearin, 1-3% of strain, 1-3% of active polysaccharides and the balance of milk. The yoghourt and the preparation method have the advantages that due to addition of immune active polysaccharides, a product has the function of improving the immunity of a human body and providing nutrition simultaneously; the product combines the immune active polysaccharides and the nutritional components of the yoghourt, maintains good flavor and taste, and can achieve the effect of homology of medicine and food if being eaten daily.
Description
Technical field
The invention belongs to the dairy products technical field, be specifically related to a kind of Yoghourt that contains active polysaccharide and preparation method thereof.
Background technology
Yoghourt is a kind of viscid fermented dairy product, and because containing lactic component with soft tart flavour, it is dairy products the most popular in current fermented dairy product.Yoghourt is except the whole nutrients that kept fresh milk, and lactic acid bacteria can also produce the necessary multivitamin of human body during the fermentation.Simultaneously, the lactic acid in Yoghourt can improve the utilization rates in human body such as calcium, phosphorus effectively.In addition, the lactic acid bacteria in Yoghourt can be safeguarded the ecological balance of gut flora, suppresses the growth of saprophytic bacteria at enteron aisle, thereby stops the generation of toxin and carcinogen, makes liver and brain avoid the harm of these toxin, then reaches the purpose of pre-anti-cancer.The production of China's Yoghourt is in developing stage, and the kind of Yoghourt and taste also in constantly exploring, exist taste dull deficient, and attraction is single on market, can not effective stimulus consumer desire to purchase.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of Yoghourt that contains active polysaccharide and preparation method thereof, by adding active polysaccharide, obtain a kind of brand-new functional yoghourt, can also improve body immunity in the time of nutritious, and mouthfeel and the richer stereovision of local flavor.
Technical scheme provided by the invention is a kind of Yoghourt that contains active polysaccharide, it is made by the raw material of following percentage by weight: fructose 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, citric acid monoglyceride 0.01～0.5%, bacterial classification 1～3%, active polysaccharide 1～3%, surplus are milk.
Above-mentioned active polysaccharide is any mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B.
Above-mentioned bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.
Above-mentioned milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.
The present invention also provides the above-mentioned preparation method who contains the Yoghourt of active polysaccharide, comprises the following steps:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50～60 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation bacterial classification,, at 40～43 ℃ of bottom fermentation 4～6h, when mixed material acidity reaches 72～78 ° of T, stop fermentation, obtain Yoghourt;
4) active polysaccharide is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
Compared with prior art, this product except containing abundant Yoghourt, has also added active polysaccharide especially, and product is had both simultaneously provides the function of nutrition and raising body immunity, has improved the product health care and has been worth.Simultaneously, the interpolation of natural activity polysaccharide, enriched the Yoghourt kind, obviously improved local flavor and the mouthfeel of product, to the consumer, provides new consumption to select.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
Batching: the mixture 1% of fructose 5%, lactalbumin 0.1%, starch 1%, gellan gum 0.1%, citric acid monoglyceride 0.01%, lactobacillus bulgaricus 1%, gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B, surplus are milk.
The preparation method:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus,, at 40 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain Yoghourt;
4) mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
Embodiment 2
Batching: the mixture 3% of fructose 10%, lactalbumin 5%, starch 4%, gellan gum 1%, citric acid monoglyceride 0.5%, Bacillus acidi lactici 3%, gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B, surplus are milk.
The preparation method:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 60 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3) with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculating lactobacillus,, at 43 ℃ of bottom fermentation 6h, when mixed material acidity reaches 78 ° of T, stop fermentation, obtain Yoghourt;
4) mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
Embodiment 3
Batching: the mixture 1.5% of fructose 6%, lactalbumin 0.8%, starch 1.2%, gellan gum 0.4%, citric acid monoglyceride 0.08%, streptococcus thermophilus 1.3%, gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B, surplus are milk.
The preparation method:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 52 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation streptococcus thermophilus,, at 42 ℃ of bottom fermentation 5h, when mixed material acidity reaches 74 ° of T, stop fermentation, obtain Yoghourt;
4) mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
Embodiment 4
Batching: the mixture 3% of fructose 10%, lactalbumin 0.1%, starch 4%, gellan gum 0.1%, citric acid monoglyceride 0.5%, lactobacillus bulgaricus 1%, gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B, surplus are milk.
The preparation method:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation lactobacillus bulgaricus,, at 43 ℃ of bottom fermentation 4h, when mixed material acidity reaches 72 ° of T, stop fermentation, obtain Yoghourt;
4) mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
Claims (5)
1. Yoghourt that contains active polysaccharide, it is characterized in that: the raw material by following percentage by weight is made: fructose 5～10%, lactalbumin 0.1～5%, starch 1～4%, gellan gum 0.1～1%, citric acid monoglyceride 0.01～0.5%, bacterial classification 1～3%, active polysaccharide 1～3%, surplus are milk.
2. the Yoghourt that contains active polysaccharide according to claim 1, it is characterized in that: described active polysaccharide is any mixture of gynostemma pentaphylla polysaccharide, LBP-X, Blackfungus polyhexose and GL-B.
3. the Yoghourt that contains active polysaccharide according to claim 1, it is characterized in that: described bacterial classification is lactobacillus bulgaricus, Bacillus acidi lactici or streptococcus thermophilus.
4. the Yoghourt that contains active polysaccharide according to claim 1, it is characterized in that: described milk is fresh milk, fat-enriched milk, whole milk, skim milk or partly defatted milk.
5. the described preparation method who contains the Yoghourt of active polysaccharide of any one in claim 1～4 is characterized in that: comprise the following steps:
1) lactalbumin, starch, gellan gum, citric acid monoglyceride and part fructose are mixed, obtain premix;
Add remaining fructose during 2) to part Milk During Heating to 30 ℃, while continuing to be warming up to 50～60 ℃, sneak into premix, stir, sneak into finally remaining milk, obtain mixed material;
3), with mixed material preheating, degassed, homogeneous, sterilization, cooling, inoculation bacterial classification,, at 40～43 ℃ of bottom fermentation 4～6h, when mixed material acidity reaches 72～78 ° of T, stop fermentation, obtain Yoghourt;
4) active polysaccharide is sneaked in Yoghourt, stir, sterilizing, filling, obtain.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322680A (en) * | 2014-11-15 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Preparation method of yoghourt with hedysamn polysaccharide |
| CN104322679A (en) * | 2014-11-15 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Yogurt containing hedysarum polybotys polysaccharide |
| CN104839335A (en) * | 2015-04-03 | 2015-08-19 | 苏州葛家坞生物科技有限公司 | Preparation method of lucid ganoderma and medlar yoghourt |
| CN105230782A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Preparation method of hair weed yoghourt |
| CN106417607A (en) * | 2016-10-10 | 2017-02-22 | 天津益健元生物科技有限公司 | Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN112514993A (en) * | 2020-12-08 | 2021-03-19 | 安徽芨智生物科技有限公司 | Yoghourt containing bletilla striata polysaccharide and preparation method thereof |
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| CN101180987A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Set type seasoning yoghourt and preparation method thereof |
| CN101336661A (en) * | 2008-07-14 | 2009-01-07 | 西北农林科技大学 | Non-specific complex polysaccharide immunity milk and preparation method thereof |
| CN101356940A (en) * | 2007-08-02 | 2009-02-04 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| CN101595915A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sour milk that adds phosphatid ylcholine and preparation method thereof |
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2013
- 2013-08-12 CN CN2013103465504A patent/CN103385298A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101356940A (en) * | 2007-08-02 | 2009-02-04 | 内蒙古伊利实业集团股份有限公司 | Liquid milk added with active polysaccharide |
| CN101180987A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Set type seasoning yoghourt and preparation method thereof |
| CN101336661A (en) * | 2008-07-14 | 2009-01-07 | 西北农林科技大学 | Non-specific complex polysaccharide immunity milk and preparation method thereof |
| CN101595915A (en) * | 2009-07-04 | 2009-12-09 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of sour milk that adds phosphatid ylcholine and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322680A (en) * | 2014-11-15 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Preparation method of yoghourt with hedysamn polysaccharide |
| CN104322679A (en) * | 2014-11-15 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Yogurt containing hedysarum polybotys polysaccharide |
| CN104839335A (en) * | 2015-04-03 | 2015-08-19 | 苏州葛家坞生物科技有限公司 | Preparation method of lucid ganoderma and medlar yoghourt |
| CN105230782A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Preparation method of hair weed yoghourt |
| CN106417607A (en) * | 2016-10-10 | 2017-02-22 | 天津益健元生物科技有限公司 | Hypsizygus marmoreus polysaccharide aging preventing yogurt and preparation method thereof |
| CN110870502A (en) * | 2018-08-29 | 2020-03-10 | 内蒙古农业大学 | Additive composition, application thereof, yoghourt product and method for measuring centrifugal sedimentation rate and sensory score of yoghourt product |
| CN112514993A (en) * | 2020-12-08 | 2021-03-19 | 安徽芨智生物科技有限公司 | Yoghourt containing bletilla striata polysaccharide and preparation method thereof |
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Application publication date: 20131113 |