CN103503989A - Preparation method of superpressure-pretreated composite fermented yogurt - Google Patents
Preparation method of superpressure-pretreated composite fermented yogurt Download PDFInfo
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Abstract
The invention discloses a preparation method of superpressure-pretreated composite fermented yogurt. The preparation method comprises the following important raw materials: 1, fresh pasty coarse grain raw material, 2, composite raw material, 3, raw material prior to composite fermentation, and 4, composite fermented yogurt. According to the invention, the flavor, mouthfeel and nutrition of fresh coarse grains in the composite fermented yogurt can be conveniently preserved; and the storage life of the composite fermented yogurt can be longer.
Description
Technical field
That the present invention relates to is a kind of preparation method of super-pressure pretreatment composite fermentation yogurt of bioengineering field, and specifically a kind of employing super-pressure pretreatment fermentation raw material, realizes the mixed culture fermentation yogurt of better mouthfeel, better absorptivity and longer holding time.
Background technology
In recent years, along with the research and development of fermentation yogurt are more and more paid attention to, particularly comprise the composite fermentation yogurt problem of various nutrient elements.The raw material of traditional fermentation yogurt, particularly relates to coarse food grain raw material, and processing method is all fairly simple, just does simple cleaning sterilization and processes, can not be nutrient wherein the maximized absorption of human body that makes.And great majority are all used non-fresh coarse food grain as fermentation yogurt raw material, make fermentation yogurt obtain taste and directly do not embody the taste of fresh coarse food grain.
China application number CN 201110229316.4, application publication number CN 102318806A, the preparation method of a kind of probiotics fermented pumpkin, carrot vegetable powder is disclosed in this patent, the method obtains compound probiotic freeze-dried powder with Lactobacillus rhamnosus, lactobacillus paracasei class cheese subspecies, streptococcus thermophilus, lactococcus lactis subsp four probiotics, and by 0.01% inoculation compound probiotic freeze-dried powder, obtain probiotics fermented pumpkin, carrot vegetable powder.But this method is not used super-pressure pretreated feedstock, and do not particularly point out use fresh feed.
China application number CN 200910099209.7, application publication number CN 101564187, a kind of preparation method of Se-enriched nutrient corn beverage is disclosed in this patent, the method is to take fresh and sweet corn as raw material, with amylase, carbohydrase, fresh and sweet corn steep liquor starch juice is carried out to controlled hydrolysis, then utilize lactobacillus acidophilus and cereuisiae fermentum rich in selenoaminoacid to carry out two-step fermentation to corn liquid, obtain the novel selenium-enriched natural corn beverage product that a kind of health factor is abundant, taste is good.Although the method has been used fresh coarse food grain as raw material, does not use super-pressure pretreated feedstock, nutrient is not discharged completely.
To sum up, although fermentation yogurt has obtained certain research, in document, have no the preparation method that report can be realized super-pressure pretreatment composite fermentation yogurt.
Summary of the invention
The present invention is directed to prior art above shortcomings, a kind of preparation method that can super-pressure pretreatment composite fermentation yogurt is provided, can realize simply and easily by the method the fermentation yogurt of fresh coarse food grain local flavor, good absorption rate and longer holding time.
The present invention is achieved by the following technical solutions, the present invention includes:
First, the quick normal temperature of fresh coarse food grain is clean, pulverizing, be prepared as pasty state raw material stand-by, and coarse food grain can be the various fresh coarse food grain in agricultural product, includes fresh corn, soybean, mung bean etc.In fresh coarse food grain raw material, the ratio of various coarse food grains can be adjusted as required.
Then, the fresh coarse food grain raw material preparing is mixed according to the ratio of 0.618:1 with fresh milk, be prepared into compound material.
Then, compound material is put into ultrahigh pressure treatment equipment and process, the force value of super-pressure is 800-1200 atmospheric pressure, and the processing time is 0.1-2 hour, and preparation becomes the front raw material of composite fermentation like this.
Finally, raw material before composite fermentation is dropped into fermentation tank, inoculate suitable probio and zymophyte, ferment, the time is controlled at 1-300 hour.After having fermented, zymotic fluid is carried out to separation, can obtain composite fermentation yogurt.
Owing in the present invention, raw material before composite fermentation having been carried out to ultra high pressure treatment, so whole process does not need high temperature sterilization, farthest retained local flavor and the mouthfeel of fresh coarse food grain.
The specific embodiment
Below embodiments of the invention are elaborated, the present embodiment is implemented take technical solution of the present invention under prerequisite, provided detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
The preparation method of the super-pressure pretreatment composite fermentation yogurt described in the present embodiment comprises: raw material 3, composite fermentation yogurt 4 before fresh pasty state coarse food grain raw material 1, compound material 2, composite fermentation.
In the present embodiment, described fresh pasty state coarse food grain raw material 1 refers to the various fresh coarse food grain in agricultural product, includes fresh corn, soybean, mung bean etc., enters normal temperature fast and cleans, pulverizes the pasty state raw material preparing.
In the present embodiment, the ratio of the various coarse food grains in described fresh pasty state coarse food grain raw material 1 can be adjusted as required, to adapt to different local flavors and nutritional requirement.
In the present embodiment, the time that described fresh pasty state coarse food grain raw material 1 is fresh pasty state coarse food grain raw material 1 from coarse food grain Raw material processing is 0.1-2 hour.
In the present embodiment, the treatment temperature of described fresh pasty state coarse food grain raw material 1 is normal temperature.
In the present embodiment, described compound material 2 refers to the fresh pasty state coarse food grain raw material 1 preparing is mixed according to the ratio of 0.618:1 with fresh milk, the compound material being prepared into.
In the present embodiment, the treatment temperature of described compound material 2 is normal temperature.
In the present embodiment, the processing time of described compound material 2 is 0.1-1 hour.
In the present embodiment, before described composite fermentation, raw material 3 refers to that a compound material 2 puts into ultrahigh pressure treatment equipment and process, and the force value of super-pressure is 800-1200 atmospheric pressure, and the processing time is individual hour of 0.1-2, the raw material being prepared into like this.
In the present embodiment, described composite fermentation yogurt 4 refers in fermentation tank 3 fermentation of raw material before composite fermentation 1-300 hour, the emulsion that separation obtains.
Because whole preparation process is all carried out at normal temperatures, guaranteed flavor taste and the nutrition of fresh coarse food grain, by controlling different pressure, can control nutrients different in raw material and be more easily fermented as yogurt.In addition, owing to having adopted ultra high pressure treatment, so the time that composite fermentation yogurt prepared by the present invention can be preserved is longer, be applicable to need the long-time applied environment of preserving.
To sum up, utilize the preparation method of this super-pressure pretreatment composite fermentation yogurt, can retain easily flavor taste and the nutrition of fresh coarse food grain in composite fermentation yogurt, and the time that can preserve is longer.
Although content of the present invention has been done detailed introduction by above preferred embodiment, will be appreciated that above-mentioned description should not be considered to limitation of the present invention.Those skilled in the art, read after foregoing, for multiple modification of the present invention with to substitute will be all apparent.Therefore, protection scope of the present invention should be limited to the appended claims.
Claims (10)
1. a preparation method for super-pressure pretreatment composite fermentation yogurt, described preparation method comprises important raw material: raw material 3, composite fermentation yogurt 4 before fresh pasty state coarse food grain raw material 1, compound material 2, composite fermentation.
2. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, it is characterized in that, described fresh pasty state coarse food grain raw material refers to the various fresh coarse food grain in agricultural product, include fresh corn, soybean, mung bean etc., entering normal temperature fast cleans, pulverizes the pasty state raw material preparing.
3. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, the ratio of the various coarse food grains in described fresh pasty state coarse food grain raw material can be adjusted as required, to adapt to different local flavors and nutritional requirement.
4. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, the time that described fresh pasty state coarse food grain raw material is fresh pasty state coarse food grain raw material from coarse food grain Raw material processing is 0.1-2 hour.
5. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, the treatment temperature of described fresh pasty state coarse food grain raw material 1 is normal temperature.
6. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, it is characterized in that, described compound material refers to the fresh pasty state coarse food grain raw material preparing is mixed according to the ratio of 0.618:1 with fresh milk, the compound material being prepared into.
7. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, the treatment temperature of described compound material is normal temperature.
8. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, the processing time of described compound material is 0.1-1 hour.
9. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, it is characterized in that, before described composite fermentation, raw material refers to that compound material is put into ultrahigh pressure treatment equipment to be processed, the force value of super-pressure is 800-1200 atmospheric pressure, processing time is 0.1-2 hour, the raw material being prepared into like this.
10. the preparation method of super-pressure pretreatment composite fermentation yogurt according to claim 1, is characterized in that, composite fermentation yogurt referred in fermentation tank fermenting raw materials 1-300 before composite fermentation hour, the emulsion that separation obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210226966.8A CN103503989A (en) | 2012-06-29 | 2012-06-29 | Preparation method of superpressure-pretreated composite fermented yogurt |
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| CN201210226966.8A CN103503989A (en) | 2012-06-29 | 2012-06-29 | Preparation method of superpressure-pretreated composite fermented yogurt |
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| CN103503989A true CN103503989A (en) | 2014-01-15 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814363A (en) * | 2015-05-29 | 2015-08-05 | 郭心仪 | Preparation method of fish feed |
| CN104938625A (en) * | 2014-03-24 | 2015-09-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-shelf-life yoghourt prepared by adopting ultrahigh pressure technology and preparation method thereof |
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| JPS6324846A (en) * | 1986-07-16 | 1988-02-02 | Morinaga Milk Ind Co Ltd | Preparation of fermented cream |
| CN1579177A (en) * | 2003-07-30 | 2005-02-16 | 河北农业大学 | Fermented yaourt and preparation method |
| CN1653918A (en) * | 2004-02-10 | 2005-08-17 | 张伟 | Milk and its preparing method |
| CN101690515A (en) * | 2009-09-21 | 2010-04-07 | 西南交通大学 | Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk |
| CN101700062A (en) * | 2009-10-29 | 2010-05-05 | 孙清海 | Method for preparing maize yoghourt |
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- 2012-06-29 CN CN201210226966.8A patent/CN103503989A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6324846A (en) * | 1986-07-16 | 1988-02-02 | Morinaga Milk Ind Co Ltd | Preparation of fermented cream |
| CN1579177A (en) * | 2003-07-30 | 2005-02-16 | 河北农业大学 | Fermented yaourt and preparation method |
| CN1653918A (en) * | 2004-02-10 | 2005-08-17 | 张伟 | Milk and its preparing method |
| CN101690515A (en) * | 2009-09-21 | 2010-04-07 | 西南交通大学 | Low-temperature ultrahigh-pressure continuous sterilization method for liquid milk |
| CN101700062A (en) * | 2009-10-29 | 2010-05-05 | 孙清海 | Method for preparing maize yoghourt |
Non-Patent Citations (1)
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| 惠森: "超高压预处理对酸乳发酵特性的影响", 《三门峡职业技术学院学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938625A (en) * | 2014-03-24 | 2015-09-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Long-shelf-life yoghourt prepared by adopting ultrahigh pressure technology and preparation method thereof |
| CN104814363A (en) * | 2015-05-29 | 2015-08-05 | 郭心仪 | Preparation method of fish feed |
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Application publication date: 20140115 |