CN103535433A - High-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt and production method thereof - Google Patents
High-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt and production method thereof Download PDFInfo
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- CN103535433A CN103535433A CN201310439653.5A CN201310439653A CN103535433A CN 103535433 A CN103535433 A CN 103535433A CN 201310439653 A CN201310439653 A CN 201310439653A CN 103535433 A CN103535433 A CN 103535433A
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Abstract
The invention discloses a high-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt which is prepared by the following raw materials by weight ratio: 26-38% of corn germ slurry, 4-6% of sugar-free milk powder, 3-5% of leavening agent, 4-8% of white granulated sugar, 0-0.08% of sweetening agent, 0.2-0.4% of thickening agent and the balance of purified water. The invention also discloses a production method of the high-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt. The method comprises the following steps: S1, carrying out enzymolysis extraction, and collecting the corn germ slurry; S2, blending, adding the weighed sugar-free milk powder, the white granulated sugar, the sweetening agent and the thickening agent into the corn germ slurry, fully stirring and evenly mixing; S3, homogenizing; S4, sterilizing; S5, cooling, inoculating and fermenting; S6, carrying out fermentation and solidification; S7, after-ripening to obtain the product. The high-activity multi-lactic acid bacteria corn germ fermentation set-style yogurt and the production method of the set-style yogurt have the beneficial effects that the product is rich in nutrition, does not contain essence, has the fresh scent of corn germ, is unique in flavor and has the function of health care; furthermore, the technology is simple and easy in industrial production, thus being suitable for popularization and application.
Description
Technical field
The present invention relates to protein beverage technical field, particularly a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt and production method thereof.
Background technology
Corn belongs to grass family maize family Zea maize seed, and formal name used at school maize, is commonly called as ear of maize, maize, maize, maize, maize cob, originates in Hispanic Mexico and Peru along Andean the foot of a mountain one band.Behind discovery of America by Columbus continent, in return journey for the second time (1499), corn is taken to Spain.Along with the development of world's shipping industry, corn has passed to all over the world gradually, becomes one of most important cereal crops.Although corn nutritive value is lower than other cereal, but corn the inside can propose isomalto-oligosaccharide, isomalto-oligosaccharide is the most excellent in prebiotics, prebiotics is the grain of probio, probio breeding to human body has close relationship, thereby gut flora is reached to poised state, make intestinal health.
Maize germ is the byproduct of corn processing enterprise.Maize germ contains 18.8% protein, 34.5% fat.Maize germ nutritional labeling is abundant, contains the nutritional labelings such as protein, amino acid, unrighted acid, vitamin E, trace element and dietary fiber, has to reduce cholesterolemia, prevent artery sclerosis, strengthen the function of brain cell activity.
Yoghourt is generally acknowledged nutrient and healthcare products, has and promotes to digest and assimilate, and alleviates lactose intolerance, maintains intestinal flora balance, controls the breeding of harmful bacteria, antibiotic, improves constipation, strengthens the effect of resistance of human body.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, provide a kind of feed proportioning rationally, be of high nutritive value, the simple high-active multiple lactic acid bacteria of technique maize germ fermentation solidification type yoghourt and production method thereof.
Object of the present invention is achieved through the following technical solutions: a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, and it is made by the raw material of following weight ratio:
Maize germ slurries 26～38%,
Sugar-free milk powder 4～6%,
Leavening 3～5%,
White granulated sugar 4～8%,
Sweetener 0～0.08%,
Thickener 0.2～0.4%,
Surplus is pure water.
Described sugar-free milk powder is the whole-fat milk powder of sugar-free and one or both mixtures in skimmed milk powder; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=0.5～1.0:0.25～0.8; Sweetener is honey element.
Described sugar-free milk powder is whole-fat milk powder and the skimmed milk powder of sugar-free, and each components by weight is: whole-fat milk powder: skimmed milk powder=2～4:2～5.
The production method of described a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, it comprises the following steps:
S1, enzymolysis and extraction, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, the fineness of maize germ is 40 orders, it is that in 7.0 the aqueous solution, the weight ratio of maize germ and water is l:6, and adds the alkali protease that accounts for solution weight 0.6% that maize germ joins pH, 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35-42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 40 ℃～45 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 20～30MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 42～45 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 38～44 ℃ of condition bottom fermentation 5～8h, to acidity be 90 ° of T, stop fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 10～15 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 10～15 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l0～l2h, obtains product.
The present invention has the following advantages: of the present invention to take maize germ, sugar-free milk powder be primary raw material, using compound lactobacillus (streptococcus thermophilus and lactobacillus bulgaricus) as leavening, add thickener, white granulated sugar, sweetener, through Enzymatic Extraction maize germ juice, through techniques such as allotment, homogeneous, sterilization, fermentations, make fermented type maize germ solidification type yoghourt again, product is nutritious, the fragrant with maize germ, unique flavor, product is beneficial to enteron aisle and digests and assimilates, beneficial flora propagation is played to facilitation, there is health-care efficacy; Adopt the accessory substance maize germ of corn processing for the production of Yoghourt, develop a kind of novel, nutrition sour milk product of comprehensive and reasonable more, can enrich Yoghurt Market, increase varieties and designs, the quality of improving the people's livelihood, Ye Wei corn processing enterprise byproduct comprehensive utilizes simultaneously, energy-saving and emission-reduction, increase benefit and there is realistic meaning, have broad application prospects.
The present invention does not add the blending preparations such as flavoring essence, by fermentation, makes it have unique maize germ fragrant, makes product more green, is beneficial to health, and unique flavor.
The present invention takes full advantage of the accessory substance maize germ resource of corn processing, take full advantage of the nutritive value of maize germ, maize germ enzymolysis protein and milk powder protein plant animal protein double protein nutrition complement, made nutritive value higher, viable count content is higher, and the longer new Yoghourt of novel fermentation of shelf-life, and technique is simple, be easy to suitability for industrialized production, be suitable in corn processing enterprises.
Products material batching of the present invention rationally, is of high nutritive value.In product, both contained animal protein, contained again vegetable protein, animals and plants thing double protein nutrition complement.Particularly corn germ protein is by enzymolysis processing, and enzymolysis degree is 35-42%, and corn germ protein peptide is more conducive to digest and assimilate.In product, contain the nutritional labelings such as abundant protein, polypeptide, amino acid, unrighted acid, vitamin E, trace element and dietary fiber, there is the function of intestinal canal of improvement, have and reduce cholesterolemia, prevent artery sclerosis, strengthen the function of brain cell activity.
Higher (the bacterium number:>=1 * 10 of product lactic acid viable count content of the present invention
9cFU/g).Shelf life of products is longer, can reach 70-80 days.
The present invention is that Enterprise Integrated benefit has improved in corn processing enterprise, byproduct comprehensive utilization, and energy-saving and emission-reduction ，Wei corn processing enterprise hews out a new outlet.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated:
embodiment 1:
A lactic acid bacteria maize germ fermentation solidification type yoghourt, it is made by the raw material of following weight ratio:
Maize germ slurries 38%,
Sugar-free milk powder 4%,
Leavening 5%,
White granulated sugar 4%,
Sweetener 0.08%
Thickener 0.3%,
Surplus is pure water.
Described maize germ slurries are 2000g.
Described sugar-free milk powder is sugar-free whole-fat milk powder; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=0.5:0.6; Sweetener is honey element.
The production method of described a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, it comprises the following steps:
S1, enzymolysis and extraction, select without mould, without rotten, nothing goes bad, the fresh corn plumule of free from insect pests, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, and the fineness of maize germ is 40 orders, and it is in 7.0 the aqueous solution that maize germ joins pH, the weight ratio of maize germ and water is l:6, and add the alkali protease that accounts for solution weight 0.6%, and 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35～42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 40 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 25MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 42 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 40 ℃ of condition bottom fermentation 6h, solidify, produce distinctive fragrance, grumeleuse uniform and smooth, without bubble, surface has a small amount of whey to separate out, increase milky or faint yellow, tool maize germ fragrant, tool elasticity, acidity is 90 ° of T, lactic acid viable count 1.3 * 10
9cFU/g, stops fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 10 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 10 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l0h, obtains product.
embodiment 2:
A lactic acid bacteria maize germ fermentation solidification type yoghourt, it is made by the raw material of following weight ratio:
Maize germ slurries 38%,
Sugar-free milk powder 5%,
Leavening 3%,
White granulated sugar 8%,
Thickener 0.2%,
Surplus is pure water.
Described maize germ slurries are 2000g.
Described sugar-free milk powder is the skimmed milk powder of sugar-free; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=1.0:0.25.
The production method of described a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, it comprises the following steps:
S1, enzymolysis and extraction, select without mould, without rotten, nothing goes bad, the fresh corn plumule of free from insect pests, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, and the fineness of maize germ is 40 orders, and it is in 7.0 the aqueous solution that maize germ joins pH, the weight ratio of maize germ and water is l:6, and add the alkali protease that accounts for solution weight 0.6%, and 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35～42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 45 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 20MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 40 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 38 ℃ of condition bottom fermentation 8h, solidify, produce distinctive fragrance, grumeleuse uniform and smooth, without bubble, surface has a small amount of whey to separate out, increase milky or faint yellow, tool maize germ fragrant, tool elasticity, acidity is 90 ° of T, lactic acid viable count 1.5 * 10
9cFU/g, stops fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 15 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 15 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l2h, obtains product.
embodiment 3:
A lactic acid bacteria maize germ fermentation solidification type yoghourt, it is made by the raw material of following weight ratio:
Maize germ slurries 32%,
Sugar-free milk powder 6%,
Leavening 4%,
White granulated sugar 5%,
Sweetener 0.06%
Thickener 0.4%,
Surplus is pure water.
Described maize germ slurries are 2000g.
Described sugar-free milk powder is whole-fat milk powder and the skimmed milk powder of sugar-free, and each components by weight is: whole-fat milk powder: skimmed milk powder=2～4:2～5; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=0.7:0.8; Sweetener is honey element.
The production method of described a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, it comprises the following steps:
S1, enzymolysis and extraction, select without mould, without rotten, nothing goes bad, the fresh corn plumule of free from insect pests, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, and the fineness of maize germ is 40 orders, and it is in 7.0 the aqueous solution that maize germ joins pH, the weight ratio of maize germ and water is l:6, and add the alkali protease that accounts for solution weight 0.6%, and 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35-42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 42 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 30MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 45 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 44 ℃ of condition bottom fermentation 5h, solidify, produce distinctive fragrance, grumeleuse uniform and smooth, without bubble, surface has a small amount of whey to separate out, increase milky or faint yellow, tool maize germ fragrant, tool elasticity, acidity is 90 ° of T, lactic acid viable count 1.8 * 10
9cFU/g, stops fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 12 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 12 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l2h, obtains product.
embodiment 4:
A lactic acid bacteria maize germ fermentation solidification type yoghourt, it is made by the raw material of following weight ratio:
Maize germ slurries 26%,
Sugar-free milk powder 4.5%,
Leavening 4%,
White granulated sugar 4.5%,
Sweetener 0.07%,
Thickener 0.35%,
Surplus is pure water.
Described maize germ slurries are 2000g.
Described sugar-free milk powder is whole-fat milk powder and the skimmed milk powder of sugar-free, and each components by weight is: whole-fat milk powder: skimmed milk powder=4:5; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=0.6:0.7; Sweetener is honey element.
The production method of described a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, it comprises the following steps:
S1, enzymolysis and extraction, select without mould, without rotten, nothing goes bad, the fresh corn plumule of free from insect pests, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, and the fineness of maize germ is 40 orders, and it is in 7.0 the aqueous solution that maize germ joins pH, the weight ratio of maize germ and water is l:6, and add the alkali protease that accounts for solution weight 0.6%, and 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35-42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 45 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 25MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 45 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 40 ℃ of condition bottom fermentation 5.5h, solidify, produce distinctive fragrance, grumeleuse uniform and smooth, without bubble, surface has a small amount of whey to separate out, increase milky or faint yellow, tool maize germ fragrant, tool elasticity, acidity is 90 ° of T, lactic acid viable count 1.3 * 10
9cFU/g, stops fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 10 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 10 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l1h, obtains product.
Claims (4)
1. a high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt, is characterized in that: it is made by the raw material of following weight ratio:
Maize germ slurries 26～38%,
Sugar-free milk powder 4～6%,
Leavening 3～5%,
White granulated sugar 4～8%,
Sweetener 0～0.08%,
Thickener 0.2～0.4%,
Surplus is pure water.
2. a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt according to claim 1, is characterized in that: the whole-fat milk powder that described sugar-free milk powder is sugar-free and one or both mixtures in skimmed milk powder; Leavening is streptococcus thermophilus and lactobacillus bulgaricus, and weight ratio is streptococcus thermophilus: lactobacillus bulgaricus=1:1; Thickener is CMC and xanthans, and weight ratio is CMC: xanthans=0.5～1.0:0.25～0.8; Sweetener is honey element.
3. a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt according to claim 2, it is characterized in that: the whole-fat milk powder that described sugar-free milk powder is sugar-free and skimmed milk powder, and each components by weight is: whole-fat milk powder: skimmed milk powder=2～4:2～5.
4. according to the production method of a kind of high-active multiple lactic acid bacteria maize germ fermentation solidification type yoghourt described in any one in claim 1～3, it is characterized in that: it comprises the following steps:
S1, enzymolysis and extraction, adopt multifunctional crusher to pulverize maize germ, material after pulverizing sieves, the fineness of maize germ is 40 orders, it is that in 7.0 the aqueous solution, the weight ratio of maize germ and water is l:6, and adds the alkali protease that accounts for solution weight 0.6% that maize germ joins pH, 60 ℃ of Enzymolysis 5h, the enzymolysis degree of corn germ protein is 35～42%; Enzymolysis liquid is heated to 90 ℃ and boils the enzyme 30min that goes out; Adopt 200 mesh sieves filtration enzymolysis liquid slagging-off, with the hot wash residue twice of 40 ℃～45 ℃, the residue of each washing and the weight ratio of hot water are l:2 again, and the filtrate of cleaning solution being filtered to rear and enzymolysis liquid is collected as maize germ slurries;
S2, allotment, take raw material by above-mentioned formula, adds sugar-free milk powder, white granulated sugar, sweetener and the thickener taking in the maize germ slurries that take, and fully stirs, and adds the pure water constant volume taking, and mixes;
S3, homogeneous, homogenizing temperature is 60 ℃, pressure is 20～30MPa;
S4, sterilization, adopt 30min/85 ℃ and carry out sterilization;
S5, cooling, inoculation, fermentation, be cooled to rapidly 40～45 ℃ by the material after sterilization, the leavening that takes of inoculation, evenly packing after inoculation, at 38～44 ℃ of condition bottom fermentation 5～8h, to acidity be 90 ° of T, stop fermentation;
S6, fermentation are solidified, and after fermentation ends, are cooled to 10～15 ℃;
S7, after-ripening, take out the acidified milk that is cooled to 10～15 ℃, is put under 4 ℃ of temperature refrigerated conditions, deposits l0～l2h, obtains product.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1366849A (en) * | 2002-01-18 | 2002-09-04 | 李宝平 | Fermented maize germ beverage and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1366849A (en) * | 2002-01-18 | 2002-09-04 | 李宝平 | Fermented maize germ beverage and its production method |
Non-Patent Citations (3)
| Title |
|---|
| 张兰威: "《乳与乳制品工艺学》", 28 February 2006, 中国农业出版社 * |
| 王文侠: "玉米胚芽乳酸发酵酸奶的研制", 《食品工业科技》 * |
| 王文侠: "玉米胚芽乳饮料的制备研究", 《食品科技》 * |
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Application publication date: 20140129 |