CN103583689A - Processing method of almond fermented sour milk beverage - Google Patents
Processing method of almond fermented sour milk beverage Download PDFInfo
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- CN103583689A CN103583689A CN201310551445.4A CN201310551445A CN103583689A CN 103583689 A CN103583689 A CN 103583689A CN 201310551445 A CN201310551445 A CN 201310551445A CN 103583689 A CN103583689 A CN 103583689A
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Abstract
The invention discloses a processing method of an almond fermented sour milk beverage and belongs to the technical field of beverage processing. The processing method is characterized by adopting the machining processes of selection of almonds, peeling, soaking and detoxification, pulping, filtering, obtaining of almond paste, mixing and blending, homogenizing, sterilization, cooling, inoculation, fermentation, after-ripening, packaging and obtaining of the finished product. The product prepared by the processing method contains rich vitamins and polyphenols ingredients; the vitamin C and polyphenols ingredients not only can reduce content of cholesterol in a human body, but also can obviously reduce the incidence risk of the heart disease and various chronic diseases; and the product has rich nutriments and a good flavor. The processing method is simple to operate, is easy to implement, can implement comprehensive utilization of apricot fruits and has good economic benefits.
Description
technical field:
The present invention relates to a kind of beverage processing method, particularly relate to a kind of processing method of almond ferment yogurt beverage.
background technology:
Apricot is the fruit of rosaceous plant apricot or ansu apricot.China's most area is all produced, and northwest, North, Northeast China various places distribute the widest.It is round, oval or oblate that fruit is, and how golden yellow pericarp is, and there are blush and spot in portion on the sunny side.Pulp dark yellow, the sweet succulence of taste, early summer is ripe.Apricot pulp Huang is soft, with fragrance striking the nose, and sour-sweet succulence is one of main fruit in summer.Apricot fruit can be eaten raw, also can be processed into preserved apricot, dried apricot etc. with underdone fruit.Almond has bitter sweet dividing, and dessert almond can be used as leisure snack, the use that also can prepare cold dishes, and semen armeniacae amarae is generally used for being used as medicine.
Apricot fruit and almond all contain abundant nutriment.Apricot is the abundantest fruit of laetrile content, and laetrile is extremely effective cancer-resisting substance, and only cancer cell is had to killing action, to normal health, cell without any murder by poisoning; Almond also contains abundant vitamin C and polyphenol components, and this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the onset risk of heart disease and a lot of chronic diseases.
Apricot fruit, because of storage tolerance not, is generally used for eating raw, and apricot fruit is nutritious, for processing almond fermentation yogurt, can realize apricot comprehensive utilization really, increases economic efficiency.
summary of the invention:
The processing method that the object of this invention is to provide a kind of almond ferment yogurt beverage, realizes the deep processing comprehensive utilization of apricot fruit raw material.
The present invention solves the technical scheme that its technical problem takes:
A processing method for almond ferment yogurt beverage, is characterized in that: the processing process that adopts almond, decortication, soaked for detoxification, slurrying, filtration, almond paste, mixing preparation, homogeneous, sterilizing, cooling, inoculation, fermentation, after-ripening, packing, finished product; Its operating procedure is:
The preparation of A leavening
1. the weigh lactobacillus bulgaricus of 0.1 gram and the Mixed Microbes powder of streptococcus thermophilus 1:1, be dissolved in the peptone solution of 5-10 milliliter 0.9%;
2. draw 0.5-1 milliliter dry powder peptone in slant medium;
Slant medium preparation: 100 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, 121 ℃ of sterilizings 20 minutes; 25-30 gram of agar and 2.5 grams of yeast extracts add in 300 ml distilled waters and boil dissolving, and 121 ℃ of sterilizings 20 minutes are mixed into two liquid 15 milliliters of inclined-planes while hot under aseptic condition;
3. in drying basin, put candle already, can not leak gas after being placed on the inclined-plane that connects bacterium, in 37 ℃ of insulating boxs, cultivate 20-25 hour;
4. the bacterium on inclined-plane is chosen in milk test-tube culture medium, at 35-37 ℃, cultivate 20 ~ 24 hours;
Milk test-tube culture medium preparation: 125 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, get 25 milliliters and are placed in test tube, and 95 ℃ keep 20-30 minute, water-bath discontinuous sterilization 3-4 time;
5. strain domestication: be seeded to from milk test-tube culture medium in almond water test-tube culture medium, cultivate 10 ~ 12 hours for 41 ℃;
A almond water test-tube culture medium is prepared almond slurrying, and through 180 orders, sieve and add 10 times of water, 20 milliliters and 80 ml milks, milk powder: water=1:7, gets 25 milliliters and is placed in test tube, and 95 ℃ keep 20-30 minute, water-bath discontinuous sterilization 3 times;
B triangular flask expand to be cultivated and from culture medium above, to be got 5% bacterial classification to triangular flask and cultivate, and at 41-41.5 ℃, cultivates 8-12 hour;
C triangular flask culture medium is prepared 650 milligrams of almond waters and is mixed with 500 milligrams, milk, pours in triangular flask, and 95 ℃ keep 25 minutes, water-bath discontinuous sterilization 3 times, and expansion is the almond milk leavening that can directly use after cultivating;
B, the preparation of almond leben
1. decortication is boiled almond 3 ~ 5 minutes with 2-2.5% sodium hydroxide solution, then through peeling machine decortication, the satisfactory almond of hand picking quality;
2. soaked for detoxification clear water soaks 20-25 hour, during change water 3-5 time;
3. mixing preparation is 100:10 by almond weight in wet base and milk powder proportioning, and white granulated sugar consumption is 8%, sodium carboxymethylcellulose: propylene glycol alginate=2:1, and the total consumption of the two is 0.2% ~ 0.3%; First, by milk powder, white granulated sugar, stabilizing agent mixed dissolution, treat that almond paste is warmed up to 75 ℃ and adds in slurries, stir all, insulation 10-15 minute, after allotment, making final slurries solid content is 9% ~ 11%;
4. homogeneous homogeneous while hot, pressure position 35 ~ 40 MPas;
5. sterilizing adopts lower 20 minutes water-bath sterilizations of 95 ℃ of conditions;
6. be coolingly cooled to 40 ~ 45 ℃;
7. inoculation adds activated, to expand cultivation leavening, the amount access by 4%;
8. the anoxic in 41 ℃ ± 1 ℃ greenhouse of fermenting is fermented, and general titratable acidity reaches 65 ~ 70 ° of T, take out pH≤4.3 o'clock;
9. after-ripening is preserved 12 hours in Cool Room 4℃;
10. pack the container packing such as vial for emulsion of after-ripening, be finished product.
Beneficial effect: product of the present invention contains abundant vitamin C and polyphenol components, this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the onset risk of heart disease and a lot of chronic diseases.Simple to operate, easy to implement, can realize the comprehensive utilization to apricot fruit, good in economic efficiency.
the specific embodiment:
Embodiment 1
A processing method for almond ferment yogurt beverage, is characterized in that: the processing process that adopts almond, decortication, soaked for detoxification, slurrying, filtration, almond paste, mixing preparation, homogeneous, sterilizing, cooling, inoculation, fermentation, after-ripening, packing, finished product; Its operating procedure is:
The preparation of A leavening
1. the weigh lactobacillus bulgaricus of 0.15 gram and the Mixed Microbes powder of streptococcus thermophilus 1:1, be dissolved in the peptone solution of 8-10 milliliter 0.85%;
2. draw 0.5 milliliter of dry powder peptone in slant medium;
Slant medium preparation: 100 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, 121 ℃ of sterilizings 25 minutes; 26 grams of agar and 2.3 grams of yeast extracts add in 350 ml distilled waters and boil dissolving, and 121 ℃ of sterilizings 20 minutes are mixed into two liquid 16 milliliters of inclined-planes while hot under aseptic condition;
3. in drying basin, put candle already, can not leak gas after being placed on the inclined-plane that connects bacterium, in 37 ℃ of insulating boxs, cultivate 25 hours;
4. the bacterium on inclined-plane is chosen in milk test-tube culture medium, at 37 ℃, cultivate 20 hours;
Milk test-tube culture medium preparation: 135 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, get 30 milliliters and are placed in test tube, and 95 ℃ keep 26 minutes, water-bath discontinuous sterilization 4 times;
5. strain domestication: be seeded to from milk test-tube culture medium in almond water test-tube culture medium, cultivate 10 ~ 12 hours for 41 ℃;
A almond water test-tube culture medium is prepared almond slurrying, and through 160 orders, sieve and add 10 times of water, 25 milliliters and 80 ml milks, milk powder: water=1:7, gets 25 milliliters and is placed in test tube, and 95 ℃ keep 30 minutes, water-bath discontinuous sterilization 3 times;
B triangular flask expand to be cultivated and from culture medium above, to be got 5% bacterial classification to triangular flask and cultivate, and at 41-41.5 ℃, cultivates 8-12 hour;
C triangular flask culture medium is prepared 720 milligrams of almond waters and is mixed with 500 milligrams, milk, pours in triangular flask, and 93 ℃ keep 28 minutes, water-bath discontinuous sterilization 3 times, and expansion is the almond milk leavening that can directly use after cultivating;
B, the preparation of almond leben
1. decortication is boiled almond 5 minutes with 2.5% sodium hydroxide solution, then through peeling machine decortication, the satisfactory almond of hand picking quality;
2. soaked for detoxification clear water soaks 25 hours, during change water 4 times;
3. mixing preparation is 100:10 by almond weight in wet base and milk powder proportioning, and white granulated sugar consumption is 8%, sodium carboxymethylcellulose: propylene glycol alginate=2:1, and the total consumption of the two is 0.3%; First, by milk powder, white granulated sugar, stabilizing agent mixed dissolution, treat that almond paste is warmed up to 75 ℃ and adds in slurries, stir all, be incubated 15 minutes, after allotment, making final slurries solid content is 10%;
4. homogeneous homogeneous while hot, pressure position 36 MPas;
5. sterilizing adopts lower 23 minutes water-bath sterilizations of 95 ℃ of conditions;
6. be coolingly cooled to 42.5 ℃;
7. inoculation adds activated, to expand cultivation leavening, by the amount access of 4-5%;
8. the anoxic in 41 ℃ ± 1 ℃ greenhouse of fermenting is fermented, and general titratable acidity reaches 65 ~ 70 ° of T, take out pH≤4.3 o'clock;
9. after-ripening is preserved 15 hours in Cool Room 4℃;
10. pack the container packing such as vial for emulsion of after-ripening, be finished product.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for almond ferment yogurt beverage, is characterized in that: the processing process that adopts almond, decortication, soaked for detoxification, slurrying, filtration, almond paste, mixing preparation, homogeneous, sterilizing, cooling, inoculation, fermentation, after-ripening, packing, finished product; Its operating procedure is:
The preparation of A leavening
1. the weigh lactobacillus bulgaricus of 0.1 gram and the Mixed Microbes powder of streptococcus thermophilus 1:1, be dissolved in the peptone solution of 5-10 milliliter 0.9%;
2. draw 0.5-1 milliliter dry powder peptone in slant medium;
Slant medium preparation: 100 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, 121 ℃ of sterilizings 20 minutes; 25-30 gram of agar and 2.5 grams of yeast extracts add in 300 ml distilled waters and boil dissolving, and 121 ℃ of sterilizings 20 minutes are mixed into two liquid 15 milliliters of inclined-planes while hot under aseptic condition;
3. in drying basin, put candle already, can not leak gas after being placed on the inclined-plane that connects bacterium, in 37 ℃ of insulating boxs, cultivate 20-25 hour;
4. the bacterium on inclined-plane is chosen in milk test-tube culture medium, at 35-37 ℃, cultivate 20 ~ 24 hours;
Milk test-tube culture medium preparation: 125 grams of skimmed milk powers are dissolved in 1000 ml distilled waters, get 25 milliliters and are placed in test tube, and 95 ℃ keep 20-30 minute, water-bath discontinuous sterilization 3-4 time;
5. strain domestication: be seeded to from milk test-tube culture medium in almond water test-tube culture medium, cultivate 10 ~ 12 hours for 41 ℃;
A almond water test-tube culture medium is prepared almond slurrying, and through 180 orders, sieve and add 10 times of water, 20 milliliters and 80 ml milks, milk powder: water=1:7, gets 25 milliliters and is placed in test tube, and 95 ℃ keep 20-30 minute, water-bath discontinuous sterilization 3 times;
B triangular flask expand to be cultivated and from culture medium above, to be got 5% bacterial classification to triangular flask and cultivate, and at 41-41.5 ℃, cultivates 8-12 hour;
C triangular flask culture medium is prepared 650 milligrams of almond waters and is mixed with 500 milligrams, milk, pours in triangular flask, and 95 ℃ keep 25 minutes, water-bath discontinuous sterilization 3 times, and expansion is the almond milk leavening that can directly use after cultivating;
B, the preparation of almond leben
1. decortication is boiled almond 3 ~ 5 minutes with 2-2.5% sodium hydroxide solution, then through peeling machine decortication, the satisfactory almond of hand picking quality;
2. soaked for detoxification clear water soaks 20-25 hour, during change water 3-5 time;
3. mixing preparation is 100:10 by almond weight in wet base and milk powder proportioning, and white granulated sugar consumption is 8%, sodium carboxymethylcellulose: propylene glycol alginate=2:1, and the total consumption of the two is 0.2% ~ 0.3%; First, by milk powder, white granulated sugar, stabilizing agent mixed dissolution, treat that almond paste is warmed up to 75 ℃ and adds in slurries, stir all, insulation 10-15 minute, after allotment, making final slurries solid content is 9% ~ 11%;
4. homogeneous homogeneous while hot, pressure position 35 ~ 40 MPas;
5. sterilizing adopts lower 20 minutes water-bath sterilizations of 95 ℃ of conditions;
6. be coolingly cooled to 40 ~ 45 ℃;
7. inoculation adds activated, to expand cultivation leavening, the amount access by 4%;
8. the anoxic in 41 ℃ ± 1 ℃ greenhouse of fermenting is fermented, and general titratable acidity reaches 65 ~ 70 ° of T, take out pH≤4.3 o'clock;
9. after-ripening is preserved 12 hours in Cool Room 4℃;
10. pack the container packing such as vial for emulsion of after-ripening, be finished product.
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| CN201310551445.4A CN103583689A (en) | 2013-11-10 | 2013-11-10 | Processing method of almond fermented sour milk beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166044A (en) * | 2015-08-07 | 2015-12-23 | 河南行知专利服务有限公司 | Flavored yoghourt containing fruits, capable of invigorating stomach and relaxing bowel, and preparation method of flavored yoghourt |
| CN106804713A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of almond milk and preparation method thereof |
| CN106804715A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of formula of almond milk |
| CN109287902A (en) * | 2018-08-27 | 2019-02-01 | 南昌大学 | A kind of pure almonds fermentation beverage of lactobacillus acidophilus and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010011781A (en) * | 2007-07-02 | 2010-01-21 | Sanei Gen Ffi Inc | Dextrin-containing processed food composition |
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103283831A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Mango almond fermented soybean milk |
-
2013
- 2013-11-10 CN CN201310551445.4A patent/CN103583689A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010011781A (en) * | 2007-07-02 | 2010-01-21 | Sanei Gen Ffi Inc | Dextrin-containing processed food composition |
| CN102578230A (en) * | 2012-02-21 | 2012-07-18 | 常熟市方塔涂料化工有限公司 | Health-care yoghourt and preparation method thereof |
| CN103283831A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Mango almond fermented soybean milk |
Non-Patent Citations (1)
| Title |
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| 严奉伟，等: "《水果深加工技术与工艺配方》", 31 May 2001, article ""杏仁发酵酸乳"", pages: 249-251 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166044A (en) * | 2015-08-07 | 2015-12-23 | 河南行知专利服务有限公司 | Flavored yoghourt containing fruits, capable of invigorating stomach and relaxing bowel, and preparation method of flavored yoghourt |
| CN106804713A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of almond milk and preparation method thereof |
| CN106804715A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of formula of almond milk |
| CN109287902A (en) * | 2018-08-27 | 2019-02-01 | 南昌大学 | A kind of pure almonds fermentation beverage of lactobacillus acidophilus and preparation method thereof |
| CN109287902B (en) * | 2018-08-27 | 2021-12-14 | 南昌大学 | Lactobacillus acidophilus pure almond fermented beverage and preparation method thereof |
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Application publication date: 20140219 |