CN103960359B - A kind of horseradish Yoghourt and preparation method thereof - Google Patents
A kind of horseradish Yoghourt and preparation method thereof Download PDFInfo
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- CN103960359B CN103960359B CN201410223452.6A CN201410223452A CN103960359B CN 103960359 B CN103960359 B CN 103960359B CN 201410223452 A CN201410223452 A CN 201410223452A CN 103960359 B CN103960359 B CN 103960359B
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Abstract
The invention discloses a kind of horseradish Yoghourt and preparation method thereof, this Yoghourt adopt first by feed liquid 40 ~ 43 DEG C fermentation 30 ~ 50min, again feed liquid is made at 25 ~ 32 DEG C of fermentation 5 ~ 7h, described feed liquid is made up of horseradish leaf sap 10 ~ 15 parts, skim milk 85 ~ 90 parts, gluconolactone 1 ~ 3 part and sweetener 3 ~ 7 parts, and the inoculum concentration of leavening is 10% ~ 15% of feed liquid.Horseradish Yoghourt provided by the invention had both had the distinctive pungent Flavor of horseradish, had again the nutritional health function that horseradish plant has itself.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly relate to a kind of horseradish Yoghourt and preparation method thereof.
Background technology
Horseradish has another name called scurvy grass, for Cruciferae Eutrema perennial herb half shade plant, have anticorrosion, anticancer, anti-infective, improve a poor appetite, the effect such as Antifungi and growth of microorganism, its root-like stock, blade, petiole are not only edible, but also have medical value.Horseradish contains the various trace elements of abundant amino acid, vitamin and needed by human body, and it organizes the sinigrin of internal memory, under the effect of hydrolase, enzymatic hydrolysis occurs, and discharge the different sulphur hydrocyanic ester compounds of highly volatile, this material has sterilization antitumaous effect.
Yoghourt be with fresh milk or milk powder modulation milk for raw material, through pasteurize, fermentation after cool filling a kind of milk product again.Yoghourt has the effect such as digestion power, promotion appetite strengthening people.Sour milk product is in the market many with original type and the fruit-flavor type being added with the auxiliary materials such as various fruit juice jam, along with the continuous change of consumer taste and the continuous enhancing of health care consciousness, people need have and will the Yoghourt of more different flavors and Geng Jia health-care efficacy occur, and horseradish Yoghourt just in time can meet this demand of people.
In addition, Yoghourt after normal fermentation solidifies, in subsequent storage, transport and sales process, due to thalline still continued growth breeding, the lactose generation lactic acid that fermentation is remaining, makes Yoghourt pH value continue decline (acidifying namely) and produce the unacceptable heavy tart flavour of consumer.The different sulphur hydrocyanic ester compounds contained in horseradish, has bactericidal action, adds appropriate horseradish leaf sap in Yoghourt, not only effectively can suppress the generation of post-acidification of yoghurt, but also the Yoghourt of production can be made to have the distinctive pungent Flavor of horseradish.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of horseradish Yoghourt, the method can solve the rear acidifying problem that Yoghourt easily produces in the process such as subsequent storage, transport preferably.
Another object of the present invention is to the horseradish Yoghourt providing a kind of said method to prepare, this Yoghourt had both had good health-care efficacy, had again the distinctive pungent Flavor of horseradish.
The preparation method of horseradish Yoghourt provided by the invention comprises the steps:
(1) preparation of raw material
A. the preparation of horseradish leaf sap: get 10 parts, fresh horseradish leaf and the sophora bud 1 part by weight, add water after being cleaned 30 ~ 50 parts and squeeze the juice at 5 ~ 15 DEG C, gained horseradish leaf sap is airtight preservation under the condition of 1 ~ 5 DEG C;
B. the preparation of skim milk: prepare by adding skimmed milk power 18 ~ 24 parts (weight portions) in every 100 parts of (weight portion) water, for subsequent use after sterilizing;
(2) ferment
Get horseradish leaf sap 10 ~ 15 parts by weight, skim milk 85 ~ 90 parts, gluconolactone 1 ~ 3 part and sweetener 3 ~ 7 parts, first by skim milk, gluconolactone and the rear sterilization of sweetener mixing, homogeneous, horseradish leaf sap and leavening is accessed again after its cooling, first at 40 ~ 43 DEG C of fermentation 30 ~ 50min after stirring, again at 25 ~ 32 DEG C of fermentation 5 ~ 7h, after the product cooling after fermentation, be stored in 2 ~ 4 DEG C of refrigerator and cooled again and hide more than 6h i.e. obtained horseradish Yoghourt, described leavening is the bacterial classification of activated cultivation, the inoculum concentration of leavening is horseradish leaf sap, skim milk, 10 ~ 15% of gluconolactone and sweetener total amount.
Further, sweetener is made up of panose and sucrose, and its weight proportion is: panose 2 ~ 5 parts, sucrose 1 ~ 2 part.
Further, the bacterial classification of leavening adopts the lactobacillus bulgaricus and streptococcus thermophilus of pressing the mixing of 1:1 weight ratio, the activation culture process of bacterial classification is: by bacterial classification with 12 ~ 17% inoculum concentration aseptically access in the skim milk medium of sterilizing, 2 activation are carried out continuously under 37-42 DEG C of condition, each 1 ~ 2h, refrigerates for subsequent use after culture medium solidifying.
Horseradish Yoghourt provided by the invention is made up of said method.
The different sulphur hydrocyanic ester contained in horseradish has bactericidal action, but at high temperature easily decomposes, and added by horseradish in Yoghourt, its fermentation temperature and fermentation time are particularly important, and temperature is high, and different sulphur hydrocyanic ester easily decomposes, and temperature is low and unfermentable.In addition, though the bactericidal action that different sulphur hydrocyanic ester has can solve rear acidifying problem preferably, also have impact on the effect of leavening to a certain extent, therefore reasonably formula is also very important.
Containing flavone compound in the sophora bud, stabilization can be played to the pungent fragrant composition in horseradish, when squeezing horseradish leaf sap, add the sophora bud, the pungent taste of perfume (or spice) of horseradish Yoghourt can be increased.
To sum up, the present invention is by adding the sophora bud when preparing horseradish leaf sap, and select to carry out fermenting twice at different temperatures, and control fermentation time, not only effectively can reduce the decomposition of isosulfocyanate compound in horseradish, make obtained horseradish Yoghourt both have the distinctive pungent Flavor of isothiocyanates, there is again the nutritional health function that horseradish plant has itself, and the rear acidifying problem of Yoghourt easily generation in the process such as subsequent storage, transport can also be solved to a certain extent.
Detailed description of the invention
Embodiment 1
(1) preparation of raw material
A. the preparation of horseradish leaf sap: get 10 parts, fresh horseradish leaf and the sophora bud 1 part by weight, blot surface moisture with filter paper after being cleaned, then add water 30 parts and squeeze the juice at 10 DEG C, gained horseradish leaf sap is airtight preservation under the condition of 2 DEG C;
B. the preparation of skim milk: prepare by adding skimmed milk power 18 parts in every 100 parts of water, obtained concentration is the skim milk of 18%, for subsequent use after Pasteur sterilization;
C. the activation of leavening: get lactobacillus bulgaricus and streptococcus thermophilus by 1:1 weight ratio, aseptically access in the skim milk medium of sterilizing with the inoculum concentration of 12% after being mixed, 2 activation are carried out continuously under 37 DEG C of conditions, each 1.5h, refrigerates in refrigerator for subsequent use after culture medium solidifying;
(2) ferment
Get horseradish leaf sap 10 parts by weight, skim milk 90 parts, gluconolactone 1 part and sweetener 3 parts (panose 2 parts+sucrose 1 part), first by skim milk, gluconolactone and sweetener are at 60 DEG C, mix under the condition of 25Mpa, then homogeneous, sterilization, after its cooling, access horseradish leaf sap again and account for horseradish leaf sap, skim milk, the leavening of gluconolactone and sweetener total amount 10%, first at 40 DEG C of fermentation 30min after stirring, again at 25 DEG C of fermentation 6h, after the product cooling after fermentation, be stored in 2 DEG C of refrigerator and cooled again and hide more than 6h i.e. obtained horseradish Yoghourt.Obtained horseradish Yoghourt has strong yogurt and horseradish fragrance, and curdled milk is soft, tart flavour and sweet taste moderate, have the fragrant pungent taste of good horseradish.
Embodiment 2
(1) preparation of raw material
A. the preparation of horseradish leaf sap: get 10 parts, fresh horseradish leaf and the sophora bud 1 part by weight, blot surface moisture with filter paper after being cleaned, then add water 35 parts and squeeze the juice at 5 DEG C, gained horseradish leaf sap is airtight preservation under the condition of 3 DEG C;
B. the preparation of skim milk: prepare by adding skimmed milk power 20 parts in every 100 parts of water, obtained concentration is the skim milk of 20%, for subsequent use after Pasteur sterilization;
C. the activation of leavening: get lactobacillus bulgaricus and streptococcus thermophilus by 1:1 weight ratio, aseptically access in the skim milk medium of sterilizing with the inoculum concentration of 14% after being mixed, 2 activation are carried out continuously under 42 DEG C of conditions, each 1.5h, refrigerates in refrigerator for subsequent use after culture medium solidifying;
(2) ferment
Get horseradish leaf sap 15 parts by weight, skim milk 85 parts, gluconolactone 2 parts and sweetener 5 parts (panose 3 parts+sucrose 2 parts), first by skim milk, gluconolactone and sweetener are at 60 DEG C, mix under the condition of 25Mpa, then homogeneous, sterilization, after its cooling, access horseradish leaf sap again and account for horseradish leaf sap, skim milk, the leavening of gluconolactone and sweetener total amount 13%, first at 42 DEG C of fermentation 40min after stirring, again at 28 DEG C of fermentation 6h, after the product cooling after fermentation, be stored in 2 DEG C of refrigerator and cooled again and hide more than 6h i.e. obtained horseradish Yoghourt.Obtained horseradish Yoghourt has strong yogurt and horseradish fragrance, and no whey is separated out, the solid exquisiteness of curdled milk, uniformity, tart flavour and sweet taste moderate, have the fragrant pungent taste of obvious horseradish.
Embodiment 3
(1) preparation of raw material
A. the preparation of horseradish leaf sap: get 10 parts, fresh horseradish leaf and the sophora bud 1 part by weight, blot surface moisture with filter paper after being cleaned, then add water 50 parts and squeeze the juice at 15 DEG C, gained horseradish leaf sap is airtight preservation under the condition of 5 DEG C;
B. the preparation of skim milk: prepare by adding skimmed milk power 24 parts in every 100 parts of water, obtained concentration is the skim milk of 24%, for subsequent use after Pasteur sterilization;
C. the activation of leavening: get lactobacillus bulgaricus and streptococcus thermophilus by 1:1 weight ratio, aseptically access in the skim milk medium of sterilizing with the inoculum concentration of 17% after being mixed, 2 activation are carried out continuously under 41 DEG C of conditions, each 2h, refrigerates in refrigerator for subsequent use after culture medium solidifying;
(2) ferment
Get horseradish leaf sap 15 parts by weight, skim milk 85 parts, gluconolactone 3 parts and sweetener 7 parts (panose 5 parts+sucrose 2 parts), first by skim milk, gluconolactone and sweetener are at 60 DEG C, mix under the condition of 25Mpa, then homogeneous, sterilization, after its cooling, access horseradish leaf sap again and account for horseradish leaf sap, skim milk, the leavening of gluconolactone and sweetener total amount 15%, first at 43 DEG C of fermentation 50min after stirring, again at 32 DEG C of fermentation 7h, after the product cooling after fermentation, be stored in 4 DEG C of refrigerator and cooled again and hide more than 6h i.e. obtained horseradish Yoghourt, obtained horseradish Yoghourt has obvious yogurt and horseradish fragrance, curdled milk is fine and smooth, stable, evenly, tart flavour is slightly heavy, there is fragrant pungent taste, matrix set is good, no whey is separated out.
Comparing embodiment 1
Change the inoculum concentration of leavening in embodiment 2 into 3%, skimmed milk concn changes 10% into, and other step is with embodiment 2, obtained horseradish Yoghourt has obvious whey to separate out, curdled milk softness is shaky, the fragrance of yogurt is flat, horseradish gives off a strong fragrance, tart flavour and sweet taste moderate, have pungent fragrance.
Comparing embodiment 2
In embodiment 2 fermentation step, cancel " at 42 DEG C of bottom fermentation 40min " this link, adopt one time fermentation, other step, with embodiment 2, finally successful fermenting and producing can not go out horseradish Yoghourt.
Comparing embodiment 3
Second time fermentation in embodiment 2 fermentation step changed into " at 45 DEG C of fermentation 6h " by " at 28 DEG C of fermentation 6h ", other step is with embodiment 2, and obtained horseradish Yoghourt no whey is separated out, yogurt is obvious, but almost without horseradish fragrance, pungent fragrance is extremely weak, and tart flavour is laid particular stress on.
Comparing embodiment 4
In the preparation of embodiment 2 horseradish leaf sap, do not add the sophora bud, other step is with embodiment 2, and obtained horseradish Yoghourt breast gives off a strong fragrance, and curdled milk is firmly fine and smooth, uniformity, tart flavour and sweet taste moderate, but horseradish fragrance is faint, and pungent fragrance is also not obvious.
Comparing embodiment 5
Do not add gluconolactone in example 2, other step is with embodiment 2, and obviously, curdled milk is fine and smooth, stable, even, but sweet taste is laid particular stress on, and tart flavour is not enough for obtained horseradish Yoghourt yogurt and horseradish fragrance.
Comparing embodiment 6
The sweat of embodiment 2 is changed into " first by horseradish leaf sap, skim milk, gluconolactone and sweetener at 60 DEG C; mix under the condition of 25Mpa; then homogeneous, sterilization; after its cooling, access accounts for the leavening of horseradish leaf sap, skim milk, gluconolactone and sweetener total amount 15% again ", other step is with embodiment 2, and obtained horseradish Yoghourt yogurt gives off a strong fragrance, curdled milk is firmly fine and smooth, uniformity, tart flavour and sweet taste moderate, but without horseradish fragrance and pungent fragrance.
Claims (4)
1. a preparation method for horseradish Yoghourt, is characterized in that comprising the steps:
(1) preparation of raw material
A. the preparation of horseradish leaf sap: get 10 parts, fresh horseradish leaf and the sophora bud 1 part by weight, add water after being cleaned 30 ~ 50 parts and squeeze the juice at 5 ~ 15 DEG C, gained horseradish leaf sap is airtight preservation under the condition of 1 ~ 5 DEG C;
B. the preparation of skim milk: prepare by adding skimmed milk power 18 ~ 24 parts (weight portions) in every 100 parts of (weight portion) water, for subsequent use after sterilizing;
(2) ferment
Get horseradish leaf sap 10 ~ 15 parts by weight, skim milk 85 ~ 90 parts, gluconolactone 1 ~ 3 part and sweetener 3 ~ 7 parts, first by skim milk, gluconolactone and the rear sterilization of sweetener mixing, homogeneous, horseradish leaf sap and leavening is accessed again after its cooling, first at 40 ~ 43 DEG C of fermentation 30 ~ 50min after stirring, again at 25 ~ 32 DEG C of fermentation 5 ~ 7h, after the product cooling after fermentation, be stored in 2 ~ 4 DEG C of refrigerator and cooled again and hide more than 6h i.e. obtained horseradish Yoghourt, described leavening is the bacterial classification of activated cultivation, the inoculum concentration of leavening is horseradish leaf sap, skim milk, 10 ~ 15% of gluconolactone and sweetener total amount.
2. the preparation method of a kind of horseradish Yoghourt according to claim 1, it is characterized in that: described sweetener is made up of panose and sucrose, its weight proportion is: panose 2 ~ 5 parts, sucrose 1 ~ 2 part.
3. the preparation method of a kind of horseradish Yoghourt according to claim 1, it is characterized in that: the bacterial classification that leavening adopts be by 1:1 weight ratio mixing lactobacillus bulgaricus and streptococcus thermophilus, the activation culture process of bacterial classification is: by bacterial classification with 12 ~ 17% inoculum concentration aseptically access in the skim milk medium of sterilizing, 2 activation are carried out continuously under 37-42 DEG C of condition, each 1 ~ 2h, refrigerates for subsequent use after culture medium solidifying.
4. the horseradish Yoghourt obtained by any one method of claim 1-3.
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| CN105309616A (en) * | 2015-12-11 | 2016-02-10 | 西华大学 | Horseradish yoghurt powder and preparation method thereof |
| CN107836521B (en) * | 2017-12-21 | 2021-06-01 | 福建农林大学 | Sophora flower bud yoghourt and preparation method thereof |
| CN108175015B (en) * | 2017-12-29 | 2021-06-08 | 静宁县金果实业有限公司 | Preparation method of plant probiotic fermented apple pulp |
| WO2022159439A2 (en) * | 2021-01-21 | 2022-07-28 | Jp Laboratories, Inc. | Materials and methods for extending shelf-life of foods |
| CN113925154A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof |
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Effective date of registration: 20160301 Address after: 628019 Sichuan Province, Guangyuan City District Road No. 4 Ju Taijie auto service center two building Office District No. 208 Patentee after: Guangyuan Xi Fu Biological Science and Technology Co., Ltd. Address before: 610106 Sichuan province Chengdu City Shiling Town East Patentee before: Chengdu University |