CN103651786A - Maize yoghourt and preparation method thereof - Google Patents
Maize yoghourt and preparation method thereof Download PDFInfo
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- CN103651786A CN103651786A CN201210317367.7A CN201210317367A CN103651786A CN 103651786 A CN103651786 A CN 103651786A CN 201210317367 A CN201210317367 A CN 201210317367A CN 103651786 A CN103651786 A CN 103651786A
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Abstract
The invention discloses maize yoghurt and a preparation method of the maize yoghurt. The yoghourt comprises the following raw materials in parts by weight: 5 to 11 parts of maize particles, 1 to 5 parts of white granulated sugar, 4 to 8 parts of sugar alcohol, 1 to 3 parts of grease, and 100 to 250 parts of raw milk. The preparation method comprises the following steps: mixing and dissolving the raw materials above based on the ratio; and fermenting with strain to obtain the maize yoghurt. The preparation method has the advantages that the raw materials are reasonable in mixing ratio and processed properly, thus the prepared maize particles taste soft under a frozen condition, and the raw taste returning and aging of starch can be avoided or delayed; and the prepared maize yoghourt is rich in nutrition and tastes fragrant and sweet.
Description
Technical field
The invention belongs to fermented dairy product manufacture field, be specifically related to a kind of maize yoghourt and preparation method thereof.
Background technology
Corn formal name used at school maize, is commonly called as maize, maize, ear of maize, is annual gramineae herbaceous plant, is important cereal crops and the feed resource of Chinese medicine, is the highest cereal crops of whole world total output.106 kilocalories of every 100 grams of corn heat content, 2.9 grams of celluloses, 4.0 grams, protein, 1.2 grams, fat, 22.8 grams, carbohydrate, separately containing mineral matter element and vitamin etc.In corn, contain more crude fibre, than polished rice, the high 4-10 of smart face doubly.Modern study confirms, contains abundant unrighted acid in corn, and especially linoleic content is up to more than 60%, and it acts synergistically with the vitamin E in maize germ, can reduce blood cholesterol levels concentration and prevent that it is deposited on vascular wall.Therefore, corn has certain preventive and therapeutic action to coronary heart disease, atherosclerotic, hyperlipidemia and hypertension etc.Vitamin E also can promote human body cell division, delays senility.In corn, also contain a kind of longevity factor----glutathione, it generates GSH-POX in the presence of selenium, has and renews one's youth, the function delaying senility.The selenium and the magnesium that in corn, contain have anti-cancer and kill cancer action, and the decomposition of selenium energy acceleration bodies endoperoxide, makes malignant tumour can not get the supply of molecular oxygen and be suppressed.Magnesium on the one hand also can inhibition cancer cell development, can impel on the other hand refuse in body to excrete, this is also significant to anti-cancer.Its glutamic acid containing has certain brain-invigorating.
In dairy products, add iblet material and make Yoghourt by fermentation, can arrange in pairs or groups by complementation and the meals of food, the deficiency of dietary fiber and carbohydrate in supplementary dairy products, the comprehensive utilization value of raising dairy products and corn.In this process, these corn particles have only passed through simple heating maturation process, corn particle is mouthfeel meeting hardening under refrigerated condition, and in iblet, conventionally contain certain starch, store a period of time under refrigerated condition after, just there will be and return the phenomenons such as raw, aging, greatly affected final mouthfeel and the quality of Yoghourt.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of maize yoghourt that possesses good chewiness.
Technical scheme provided by the invention is a kind of maize yoghourt, and its raw material forms and comprises iblet 5～11 weight portions, white granulated sugar 1～5 weight portion, syrup 4～8 weight portions, sugar alcohol 4～8 weight portions, grease 1～3 weight portion, raw material milk 100～250 weight portions; This Yoghourt is that the raw material except raw material milk mixes by said ratio, at 90～110 ℃, processes after 20～30 minutes, joins in raw material milk, to mix material, through strain fermentation, make.
According to specific embodiment of the invention scheme, the primary raw material-raw material milk of maize yoghourt of the present invention refers to fresh milk or the recombined milk that meets China's Fresh Milk acquisition criteria, can be lowfat milk, also can be skim milk or whole milk.Raw material milk is selected protein content >=2.9%, fat >=3.1%, dry matter content >=12%.
According to a particular embodiment of the invention, the sugariness of white granulated sugar capable of regulating finished product; Asccharin is selected starch syrup; Sugar alcohol is selected a kind of in maltitol, xylitol and D-sorbite, and sugar alcohol is processed can be increased outside sugariness, can also play emulsification, stable effect, is conducive to iblet and keeps its moisture; Grease be fusing point at the vegetable oil below 10 ℃, as salad oil, maize germ wet goods, its effect is for preventing that raw phenomenon from appearring returning in the starch in iblet under frozen state, improves the mouthfeel of final products.
According to a particular embodiment of the invention, in maize yoghourt of the present invention, its raw material forms the stabilizing agent that also comprises 3～15 weight portions.Preferred stabilizer of the present invention is for being xanthans, locust bean gum, gelatin or low-ester pectin.
According to a particular embodiment of the invention, described material is circulation stirring 15～20 minutes at 50～60 ℃.
In the present invention, described fermented bacterium can be the conventional bacterial classification in Yoghourt field.For example comprise streptococcus thermophilus and/or lactobacillus bulgaricus and/or Bifidobacterium.
The present invention also provides the preparation method of above-mentioned maize yoghourt, and the method comprises the steps:
Raw material outside raw material milk is mixed by formula, at 90～110 ℃, process after 20～30 minutes, join and in raw material milk, carry out material, and at 50～60 ℃ standing 20～120 minutes, through homogeneous, sterilization, inoculation, fermentation, obtain.
According to a particular embodiment of the invention, in preparation method of the present invention, described homogeneous refers to the homogeneous at 15～25MPa, 65～75 ℃ of the mixed material after material.
Compared with prior art, the present invention be take Yoghourt as carrier, has added iblet, and a kind of nutritious, fermented dairy product that mouthfeel is fragrant and sweet is provided.The present invention adopts special process to process iblet, and the maize yoghourt making can be under cold storage environment stores for a long time, and mouthfeel can hardening, there will not be and returns raw, aging phenomenon.
The specific embodiment
By specific embodiment, describe technology of the present invention and feature in detail below, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1
1, iblet 5kg, white granulated sugar 1k g, starch syrup 4kg, maltitol 4kg, salad oil 1kg are mixed, put into jacketed pan and be warming up to 90 ℃ of heat treatments after 20 minutes, stop heating and naturally cool to room temperature.
2,100kg fresh milk is placed in to material-compound tank, adds said mixture, at 50 ℃, stir 15 minutes materials.
3, the feed liquid after material, after standing 20 minutes, is preheated to 65 ℃, at 15MPa, 65 ℃ homogeneous, at 95 ℃ sterilization 300s.
4, the material after sterilization is cooled to 42 ℃, inoculation CHR HANSEN YC-380 freeze-drying lactobacillus, stirs, and 42 ℃ of bottom fermentations 4.5 hours, treats that acidity reaches 70 ° of T, is cooled to and at 6 ℃, refrigerates after-ripening 12 hours and get final product.
Embodiment 2
1, iblet 11kg, white granulated sugar 5kg, starch syrup 8kg, xylitol 8kg, maize germ oil 3kg are mixed, put into jacketed pan and be warming up to 110 ℃ of heat treatments after 30 minutes, stop heating and naturally cool to room temperature.
2,250kg fresh milk is placed in to material-compound tank, adds said mixture, stir, at 60 ℃, stir 20 minutes materials.。
3, the feed liquid after material, after standing 60 minutes, is preheated to 75 ℃, at 25MPa, 75 ℃ homogeneous, at 95 ℃ sterilization 300s.
4, the material after sterilization is cooled to 41 ℃, inoculation CHR HANSEN YC-380 freeze-drying lactobacillus, stirs, and 41 ℃ of bottom fermentations 5 hours, treats that acidity reaches 72 ° of T, is cooled to and at 6 ℃, refrigerates after-ripening 12 hours and get final product.
Embodiment 3
1, iblet 8kg, white granulated sugar 3kg, starch syrup 6kg, D-sorbite 6kg, salad oil 2kg are mixed, put into jacketed pan and be warming up to 100 ℃ of heat treatments after 25 minutes, stop heating and naturally cool to room temperature.
2,200kg fresh milk is placed in to material-compound tank, adds said mixture, stir, at 55 ℃, stir 18 minutes materials.
3, the feed liquid after material, after standing 40 minutes, is preheated to 70 ℃, at 20MPa, 70 ℃ homogeneous, at 95 ℃ sterilization 300s.
4, the material after sterilization is cooled to 41 ℃, inoculation CHR HANSEN YC-380 freeze-drying lactobacillus, stirs, and 43 ℃ of bottom fermentations 4.5 hours, treats that acidity reaches 72 ° of T, is cooled to and at 6 ℃, refrigerates after-ripening 12 hours and get final product.
Embodiment 4
1, iblet 5kg, white granulated sugar 5kg, starch syrup 4kg, xylitol 8kg, salad oil 1kg are mixed, put into jacketed pan and be warming up to 90 ℃ of heat treatments after 30 minutes, stop heating and naturally cool to room temperature.
2,250kg fresh milk is placed in to material-compound tank, adds said mixture, stir, at 50 ℃, stir 20 minutes materials.。
3, the feed liquid after material, after standing 120 minutes, is preheated to 65 ℃, at 25MPa, 65 ℃ homogeneous, at 95 ℃ sterilization 300s.
4, the material after sterilization is cooled to 41 ℃, inoculation CHR HANSEN YC-380 freeze-drying lactobacillus, stirs, and 41 ℃ of bottom fermentations 5 hours, treats that acidity reaches 70 ° of T, is cooled to and at 6 ℃, refrigerates after-ripening 12 hours and get final product.
Claims (7)
1. a maize yoghourt, is characterized in that: the raw material of this Yoghourt forms and comprises: iblet 5～11 weight portions, white granulated sugar 1～5 weight portion, syrup 4～8 weight portions, sugar alcohol 4～8 weight portions, grease 1～3 weight portion, raw material milk 100～250 weight portions; This Yoghourt is that the raw material except raw material milk mixes by said ratio, at 90～110 ℃, processes after 20～30 minutes, joins in raw material milk, to mix material, through strain fermentation, make.
2. maize yoghourt according to claim 1, is characterized in that: described raw material milk is low fat, degreasing or whole milk.
3. maize yoghourt according to claim 1, is characterized in that: described asccharin is starch syrup; Described sugar alcohol is maltitol, xylitol or D-sorbite; Described grease is that fusing point is at the vegetable oil below 10 ℃.
4. maize yoghourt according to claim 1, is characterized in that: this Yoghourt raw material also comprises the stabilizing agent of 3～15 weight portions in forming.
5. maize yoghourt according to claim 4, is characterized in that: described stabilizing agent is xanthans, locust bean gum, gelatin or low-ester pectin.
6. the preparation method of the maize yoghourt described in any one in claim 1～5, is characterized in that: the method comprises the steps:
Raw material outside raw material milk is mixed by formula, at 90～110 ℃, process after 20～30 minutes, join in raw material milk and carry out material, through homogeneous, sterilization, inoculation, fermentation, obtain.
7. the preparation method of maize yoghourt according to claim 6, is characterized in that: described homogeneous is by the homogeneous at 15～25MPa, 65～75 ℃ of the mixed material after material.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210317367.7A CN103651786A (en) | 2012-08-31 | 2012-08-31 | Maize yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210317367.7A CN103651786A (en) | 2012-08-31 | 2012-08-31 | Maize yoghourt and preparation method thereof |
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| CN103651786A true CN103651786A (en) | 2014-03-26 |
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| CN201210317367.7A Pending CN103651786A (en) | 2012-08-31 | 2012-08-31 | Maize yoghourt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN106804717A (en) * | 2017-01-20 | 2017-06-09 | 西南民族大学 | A kind of freeze-thawing resistant probiotic yogurt and preparation method thereof |
| CN109393035A (en) * | 2018-10-30 | 2019-03-01 | 徐州汇尔康食品有限公司 | A kind of liquid diary product |
Citations (5)
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| CN1146829A (en) * | 1994-04-29 | 1997-04-02 | 惠特克公司 | Conductive shroud for electrical connectors |
| CN1189311A (en) * | 1997-07-17 | 1998-08-05 | 鲍利 | Maize lactacidase fermented nutriment and its prodn. method |
| WO2010046245A1 (en) * | 2008-10-24 | 2010-04-29 | Unilever Plc | Frozen confection |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN102613290A (en) * | 2012-01-18 | 2012-08-01 | 西北农林科技大学 | Black corn sour milk and preparation method thereof |
-
2012
- 2012-08-31 CN CN201210317367.7A patent/CN103651786A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146829A (en) * | 1994-04-29 | 1997-04-02 | 惠特克公司 | Conductive shroud for electrical connectors |
| CN1189311A (en) * | 1997-07-17 | 1998-08-05 | 鲍利 | Maize lactacidase fermented nutriment and its prodn. method |
| WO2010046245A1 (en) * | 2008-10-24 | 2010-04-29 | Unilever Plc | Frozen confection |
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN102613290A (en) * | 2012-01-18 | 2012-08-01 | 西北农林科技大学 | Black corn sour milk and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN106804717A (en) * | 2017-01-20 | 2017-06-09 | 西南民族大学 | A kind of freeze-thawing resistant probiotic yogurt and preparation method thereof |
| CN109393035A (en) * | 2018-10-30 | 2019-03-01 | 徐州汇尔康食品有限公司 | A kind of liquid diary product |
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Application publication date: 20140326 |