CN104186661B - A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof - Google Patents
A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof, including: 1) blend after fresh almond or the immersion of dry almond, filter, obtain slurry；2) take fresh goat milk and add appropriate stabilizer, again with almond liquid with (95 97): the ratio mixing of (5 3), homogeneous, pasteurize, it is quickly cooled to 45 DEG C, Yoghourt is become with the effect bottom fermentation of streptococcus thermophilus, at 05 DEG C of fermenting-ripenings after taking-up at lactobacillus bulgaricus；3) take grape fresh, that fruit is full, outward appearance is considerable, after stoning peeling simple process, add color stabilizer, making beating, be sterilized, standby；4) by acidophilus goat milk and the fully mixing of grape slurry, pasteurize, cooling, packaging, finished product is obtained, refrigeration.Grape almond high calcium acidophilus goat milk prepared by the present invention, adds the content of calcium, too increases other nutrients and functional health ingredient contained in almond and grape, and technique is simple, with low cost, nutritious, drinks, stores, convenient transportation.
Description
Technical field
The present invention relates to goat milk acidified milk, particularly relate to a kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof.
Background technology
Calcium is the Source of life of human body, is the abundantest inorganic elements of body burden, and in human body, the content of calcium is not only related to bone
Bone is healthy, and may be relevant with hypertension, premenstrual tension syndrome etc..Human endocrine glandular hormone is divided by calcium ion
Secrete and have decisive role, to maintain circulate, breathe, digest, uropoiesis, nerve, endocrine, the merit of the system organ such as reproduction
Can be most important.Now, the calcium nutrition condition of urban and rural residents of China is constantly in undesirable condition, and either city dweller is still
Urban residents, the intake of calcium the most constantly reduces, and the amplitude that urban residents decline is bigger.
Grape sugar content is up to 10%-30%, based on glucose.A large amount of tartaric acid in grape contribute to digestion, have strengthening the spleen and stomach it
Effect.Containing calcium, potassium, phosphorus, iron and multivitamin B1, B2, B6 etc. in grape, multiple possibly together with needed by human body
Amino acid, often food grape has greatly help to neurasthenia, excessive fatigue.The medicinal of grape is all had by China's successive dynasties medicine ancient books and records
Discuss, have filling liver kidney, replenishing qi and blood, appetizing power, born fluid and effect of diuresis.Grape not only has the most medicinal valency
Value, it may also be used for dietotherapy, is effectively improved dizziness, palpitaition, cerebral anemia；Modern medicine study shows, grape also have anti-cancer,
Anticancer effect.
At present, on market, the product major part of goat milk is all to sell with the form of goat milk powder, occurs with the form of fresh milk and Yoghourt
Fewer, certain goat milk drink is the most less.Sheep breast has the biggest smell of mutton, and this shortcoming allows a lot of people it be kept outside of the door.
Sheep milk fermentation is become Yoghourt by the present invention, greatly reduces smell of mutton, is simultaneously introduced grape juice and improves mouthfeel, and almond adds breast
In nutriment, especially add the content of calcium.
Summary of the invention
The invention aims to reduce goat milk smell of mutton, improve goat milk allow people hear and keep away shortcoming, meet consumer mend
The demand of calcium, increases the content of calcium, improves mouthfeel, and the local flavor making dairy products i.e. have breast has again the fragrance of grape, additionally it is possible to
Absorb and increase the nutritional labeling that grape itself is had.The present invention is simple to operate, it is only necessary to the fermentation technique of breast, notes adding
The tune ratio of thing, makes the sliding mouth of mouthfeel tempting, with fragrance striking the nose.
For achieving the above object, the present invention uses following technical proposals.
The preparation method of a kind of Grape almond high calcium acidophilus goat milk acidified milk, comprises the steps:
1) preparing almond liquid: take almond, clean, soak decortication, put into mixer, adding solid-liquid ratio (g/ml) is 1:5's
Water, blends, and filters, obtains almond liquid；
2) sour codonopsis lanceolata is prepared: take fresh goat milk, filtration, purification, add beta-schardinger dextrin, sodium carboxymethylcellulose, pectin, white granulated sugar,
Solid-liquid ratio is the almond liquid of 95～97:5～3, mixing, carries out homogeneous and a pasteurize: homogenizing temperature: 65～75 DEG C, pressure:
19～23MPa；Pasteurizing temperature and time: 75 DEG C/20s；It is quickly cooled to 45 DEG C, adds percentage by weight 10%～18%
Lactobacillus bulgaricus and the mass ratio of streptococcus thermophilus, lactobacillus bulgaricus and streptococcus thermophilus be 1:1, in constant temperature
In 42 DEG C of fermentations 16～20h incubator, after reaching selected fermentation time, continue after fermentation 24h at 0～5 DEG C, obtain sour codonopsis lanceolata；
3) prepare grape slurry: take new fresh grape, clean, stoning, peeling, add vitamin C and citric acid, stir with mixer
Broken, sterilization, obtains grape slurry；
4) finished product is prepared: starched by the grape of percentage by weight 1.5%～2.0% and add in sour codonopsis lanceolata, mixing, repasteurization:
Repasteurization temperature and time: 75 DEG C/20s, packaging, get product, refrigeration.
Preferably, step 2) in, adding percentage by weight is beta-schardinger dextrin described in 0.08%～0.12%, and percentage by weight is 0.05%
～sodium carboxymethylcellulose described in 0.09%, percentage by weight is pectin described in 0.05%～0.09%, and percentage by weight is 3%～7%
Described white granulated sugar, solid-liquid ratio is the described almond liquid of 95～97:5～3.Add beta-schardinger dextrin and can remove part smell of mutton.Add white
Granulated sugar contributes to fermentation and regulation yoghurt-flavoured.Almond liquid not only can increase the content of calcium can also neutralize part smell of mutton.
Preferably, step 2) in, adding the described beta-schardinger dextrin that percentage by weight is 0.08%, percentage by weight is 0.05%
Described sodium carboxymethylcellulose, percentage by weight be 0.09% described pectin, percentage by weight is the described white granulated sugar of 3%,
Solid-liquid ratio is the described almond liquid of 97:3.
Preferably, step 2) in, adding percentage by weight is the beta-schardinger dextrin of 0.12%, and percentage by weight is the carboxylic of 0.07%
Sodium carboxymethylcellulose pyce, percentage by weight are the pectin of 0.07%, and percentage by weight is the white granulated sugar of 5%, and solid-liquid ratio is the institute of 95:5
State almond liquid.
Preferably, step 2) in, adding percentage by weight is the beta-schardinger dextrin of 0.10%, and percentage by weight is the carboxylic of 0.09%
Sodium carboxymethylcellulose pyce, percentage by weight are the pectin of 0.05%, and percentage by weight is the white granulated sugar of 7%, and solid-liquid ratio is the institute of 95:5
State almond liquid.
Preferably, step 2) in add described lactobacillus bulgaricus and the streptococcus thermophilus that percentage by weight is 10%, guarantor adds
The mass ratio of Leah lactobacillus and streptococcus thermophilus is 1:1, in 42 DEG C of 20h that ferment constant incubator.
Preferably, step 2) in add described lactobacillus bulgaricus and the streptococcus thermophilus that percentage by weight is 14%, guarantor adds
The mass ratio of Leah lactobacillus and streptococcus thermophilus is 1:1, in 42 DEG C of 18h that ferment constant incubator.
Preferably, step 2) in add described lactobacillus bulgaricus and the streptococcus thermophilus that percentage by weight is 18%, guarantor adds
The mass ratio of Leah lactobacillus and streptococcus thermophilus is 1:1, in 42 DEG C of 16h that ferment constant incubator.Described compound lactic acid
Bacterium is commercially available prod, and manufacturer is Beijing Chuan Xiu International Trading Company Ltd, trade name river show lactobacillus yogurt leavening；
Preferably, step 3) in, adding percentage by weight is vitamin C described in 0.03%-0.05%, adds percentage by weight and is
Citric acid described in 0.08%-0.1%.Grape can be played and protect the effect of look and can also increase the Vc content in Ruzhong by Vc.Citric acid changes
Kind taste removes part smell of mutton.
Preferably, step 3) in add percentage by weight be the vitamin C of 0.03%, percentage by weight is the lemon of 0.08%
Acid.
Preferably, step 3) in add percentage by weight be the vitamin C of 0.04%, percentage by weight is the lemon of 0.09%
Acid.
Preferably, step 3) in add percentage by weight be the vitamin C of 0.05%, percentage by weight is the citric acid of 0.1%.
The Grape almond high calcium acidophilus goat milk acidified milk prepared by any of the above-described described method.
Preferably, step 2) described in processing condition be 65 DEG C, pressure 23MPa.
Preferably, step 2) described in processing condition be 70 DEG C, pressure 20MPa.
Preferably, step 2) described in processing condition be 75 DEG C, pressure 19MPa.
In above-mentioned preparation method, selected almond is dry almond, need to soak 4～8h in advance, blanching decortication in 95 DEG C of hot water.By heat
Hydro-thermal scalds almond, beneficially almond peeling.
In above-mentioned preparation method, selected almond is semen armeniacae amarae, and prepared almond water need to heat 10min at 100 DEG C.Because it is bitter
Containing hydrogen cyanide in almond, excessive use can cause poisoning, and heating is boiled and can be reduced so that eliminating noxious material therein.Portugal
Grape should select pulp full, and fully ripe, juice is more.
In above-mentioned preparation method, selected bacterial classification lactobacillus bulgaricus and the mass ratio of streptococcus thermophilus are 1:1, vigor
For at 42-45 DEG C, 1g strain fermentation 1L Yoghourt.
Above-mentioned percentage by weight refers to the percentage by weight relative to acidophilus goat milk.
Beneficial effects of the present invention:
(1) the Grape almond high calcium acidophilus goat milk that prepared by the present invention, not only increases the content of calcium, too increases in almond original
Iron, phosphorus, potassium, magnesium, iodine, manganese, zinc, nicotinic acid, copper, Cobastab2Deng the content of nutrient, contained in grape
The functional health elements such as glucose, flavonoids, resveratrol, tartaric acid.
(2) the Grape almond high calcium acidophilus goat milk that prepared by the present invention, not only remains nutritional labeling and the bioactivator of goat milk,
The almond liquid added and grape slurry also give some functional health effects of product, it is possible to effectively alleviate in hypoglycemia, purged body
Harmful free radicals, prevent cancer cell from spreading, there is effect of lung moistening and asthma relieving, blood-enrich, strengthening spleen and nourishing stomach, be particularly suitable for old
Year people, women and children eat.
(3) product of the present invention has almond and the sweet perfume (or spice) of grape and nutrition simultaneously, improves the smell of mutton that sheep breast has itself,
Making acidified milk smoother taste, fragrance is tempting.
Detailed description of the invention
Mode by the following examples further illustrates the present invention, but the most therefore limits the present invention to described embodiment
Among scope.The experimental technique of unreceipted actual conditions in the following example, conventionally selects with condition.
Embodiment 1:
The processing method of a kind of Grape almond high calcium acidophilus goat milk acidified milk, comprises the following steps:
(1) taking 10g without the dry almond of insect pest or fresh almond, cleaned up by almond, dry almond needs only to steep 6h in advance, fresh
Almond need not, take out with 95 DEG C of hot water blanchings decortication, the water of addition solid-liquid ratio (g/ml) 1:5 is placed in mixer and blends,
Filter almond water with 4 times of nylon gauzes, remove almond slag, obtain filtrate standby.
(2) breast is purified: take fresh goat milk 25mL, filtration, purification, remove upper strata floating impurity.
Dispensing: add percentage by weight 0.08% beta-schardinger dextrin, the sodium carboxymethylcellulose of percentage by weight 0.05% and
The pectin of percentage by weight 0.09%, the white granulated sugar of percentage by weight 3%, add almond liquid, mixing with the ratio of 97:3
Homogeneous, sterilization: homogeneous (65 DEG C, pressure 23MPa), pasteurize, temperature 75 DEG C, it is sterilized 20s, is quickly cooled to
45℃
Inoculation: add percentage by weight 10% lactobacillus bulgaricus and streptococcus thermophilus mass ratio 1:1 under aseptic condition,
Ferment in 42 DEG C of constant incubators 20h, takes out 0-5 DEG C of after fermentation maturation 24h.
(3) taking fruit full, juice is more, the new fresh grape of abundant maturation, cleans, stoning and peeling, adds weight
The Vc of percentage 0.03%, the citric acid of percentage by weight 0.08%, obtain grape slurry with mixer blends, make fruit to the greatest extent
Amount is thin, does not have bulky grain fruit, pasteurize, temperature 75 DEG C, is sterilized 15s.
(4) in acidophilus goat milk, add the grape slurry of percentage by weight 1.5%, mixing, pasteurize, temperature 75 DEG C, kill
Bacterium 20s, packaging, 0-5 DEG C of refrigeration.
In the preparation process of almond liquid, peeling hot water blanching, with the water almond meeting variable color of too high-temperature, with too low temperature
Water exfoliant effect is inconspicuous, selects 95 DEG C of hot water effects preferable.When making slurries, thin with the too many slurries of water, affect product
Quality, with water very little, slurries stiff is difficult to filter, and filtrate production declines, and selects almond appropriate with water 1:5.
In the present invention, the acidophilus goat milk nutritional labeling of every 25mL adds 0.494% He respectively than common acids sheep milk protein and fat
0.506%, calcium content adds 0.147%.
In the present invention, almond calcium content used is more lower slightly than general almond, and in experiment, almond used is different with grape, above-mentioned albumen
The increments of matter, fat and calcium is the most slightly different.
Embodiment 2:
The processing method of a kind of Grape almond high calcium acidophilus goat milk acidified milk, comprises the following steps:
(1) taking 10g without the dry almond of insect pest or fresh almond, cleaned up by almond, dry almond needs only to steep 4h, fresh apricot in advance
Benevolence need not, take out with 95 DEG C of hot water blanchings decortication, the water of addition solid-liquid ratio (g/ml) 1:5 is placed in mixer and blends, with 4 times
Nylon gauze filters almond water, removes almond slag, obtains filtrate standby.
(2) breast is purified: take fresh goat milk 25mL, filtration, purification, remove upper strata floating impurity.
Dispensing: add the beta-schardinger dextrin of percentage by weight 0.12%, the sodium carboxymethylcellulose of percentage by weight 0.07% and weight
The pectin of percentage 0.07%, the white granulated sugar of percentage by weight 5%, add almond liquid, mixing with the ratio of 95:5.
Homogeneous, sterilization: homogeneous (70 DEG C, pressure 20MPa), pasteurize, temperature 75 DEG C, it is sterilized 20s, is quickly cooled to 45 DEG C.
Inoculation: addition percentage by weight 14% lactobacillus bulgaricus and streptococcus thermophilus mass ratio 1:1 under aseptic condition, 42 DEG C
Ferment in constant incubator 18h, takes out 0-5 DEG C of after fermentation maturation 24h.
(3) taking fruit full, juice is more, the new fresh grape of abundant maturation, cleans, stoning and peeling, adds weight hundred
The Vc of proportion by subtraction 0.04%, the citric acid of percentage by weight 0.09%, obtain grape slurry with mixer blends, make fruit the thinnest,
There are not bulky grain fruit, pasteurize, temperature 75 DEG C, are sterilized 15s.
(4) in acidophilus goat milk, add the grape slurry of percentage by weight 2.0%, mixing, pasteurize, temperature 75 DEG C, sterilization
20s, packaging, 0-5 DEG C of refrigeration.
Grape is easy variable color in process, protects look with Vc here, and during protecting look, heating effect is more preferably, and slurry made by grape
Rear pasteurize rapidly, sterilization temperature contributes to protecting look.
In the present invention, the acidophilus goat milk nutritional labeling of every 25mL adds 0.89% He respectively than common acids sheep milk protein and fat
0.88%, calcium content adds 0.228%.
Embodiment 3:
The processing method of a kind of Grape almond high calcium acidophilus goat milk acidified milk, comprises the following steps:
(1) taking 10g without the dry almond of insect pest or fresh almond, cleaned up by almond, dry almond needs only to steep 8h, fresh apricot in advance
Benevolence need not, take out with 95 DEG C of hot water blanchings decortication, the water of addition solid-liquid ratio (g/ml) 1:5 is placed in mixer and blends, with 4 times
Nylon gauze filters almond water, removes almond slag, obtains filtrate standby.
(2) breast is purified: take fresh goat milk 25mL, filtration, purification, remove upper strata floating impurity.
Dispensing: add percentage by weight 0.10% beta-schardinger dextrin, the sodium carboxymethylcellulose of percentage by weight 0.09% and
The pectin of percentage by weight 0.05%, the white granulated sugar of percentage by weight 7%, add almond liquid, mixing with the ratio of 95:5.
Homogeneous, sterilization: homogeneous (75 DEG C, pressure 19MPa), pasteurize, temperature 75 DEG C, it is sterilized 20s, cools down rapidly
To 45 DEG C.
Inoculation: addition percentage by weight 18% lactobacillus bulgaricus and streptococcus thermophilus mass ratio 1:1 under aseptic condition, 42 DEG C
Ferment in constant incubator 16h, takes out 0-5 DEG C of after fermentation maturation 24h.
(3) taking fruit full, juice is more, the new fresh grape of abundant maturation, cleans, stoning and peeling, adds weight hundred
The Vc of proportion by subtraction 0.05%, the citric acid of percentage by weight 0.1%, obtain grape slurry with mixer blends, make fruit the thinnest,
There are not bulky grain fruit, pasteurize, temperature 75 DEG C, are sterilized 15s,
(4) in acidophilus goat milk, add the grape slurry of percentage by weight 1.8%, mixing, pasteurize, temperature 75 DEG C, kill
Bacterium 20s, packaging, 0-5 DEG C of refrigeration.
In the present invention, the acidophilus goat milk nutritional labeling of every 25mL adds 0.84% He respectively than common acids sheep milk protein and fat
0.86%, calcium content adds 0.22%.
Although the above-mentioned detailed description of the invention to the present invention is described, but not limiting the scope of the invention, institute
Belonging to skilled person and should be understood that on the basis of technical scheme, those skilled in the art need not pay wound
The property the made various amendments that can make of work or deformation are still within protection scope of the present invention.
Claims (10)
1. the preparation method of a Grape almond high calcium acidophilus goat milk acidified milk, it is characterised in that comprise the steps:
1) preparing almond liquid: take almond, clean, soak decortication, put into mixer, adding solid-liquid ratio is the water of 1:5, blends,
Filter, obtain almond liquid；
2) sour codonopsis lanceolata is prepared: take fresh goat milk, filtration, purification, add beta-schardinger dextrin, sodium carboxymethylcellulose, pectin, white granulated sugar,
Solid-liquid ratio is the almond liquid of 95～97:5～3, mixing, carries out homogeneous and a pasteurize: homogenizing temperature: 65～75 DEG C, pressure:
19～23MPa；Pasteurizing temperature and time: 75 DEG C/20s；It is quickly cooled to 45 DEG C, adds percentage by weight 10%～18%
Lactobacillus bulgaricus and the mass ratio of streptococcus thermophilus, lactobacillus bulgaricus and streptococcus thermophilus be 1:1, in constant temperature
In 42 DEG C of fermentations 16～20h incubator, after reaching selected fermentation time, continue fermentation 24h at 0～5 DEG C, obtain sour codonopsis lanceolata；
3) preparing grape slurry: take new fresh grape, clean, stoning is removed the peel, and adds vitamin C and citric acid, with mixer blend,
Sterilization, obtains grape slurry；
4) finished product is prepared: starched by the grape of percentage by weight 1.5%～2.0% and add in sour codonopsis lanceolata, mixing, repasteurization,
Sterilization temperature and time: 75 DEG C/20s, packaging, get product, refrigeration.
2. method as claimed in claim 1, it is characterised in that step 2) in, adding percentage by weight is described in 0.08%～0.12%
Beta-schardinger dextrin, percentage by weight is sodium carboxymethylcellulose described in 0.05%～0.09%, and percentage by weight is 0.05%～0.09% institute
Stating pectin, percentage by weight is white granulated sugar described in 3%～7%, and solid-liquid ratio is the described almond liquid of 95～97:5～3.
3. as claimed in claim 2 method, it is characterised in that step 2) in, add described β that percentage by weight is 0.08%-
Cyclodextrin, the described pectin that described sodium carboxymethylcellulose that percentage by weight is 0.05%, percentage by weight are 0.09%, weight
Percentage is the described white granulated sugar of 3%, and solid-liquid ratio is the described almond liquid of 97:3.
4. method as claimed in claim 2, it is characterised in that step 2) in, add β-ring that percentage by weight is 0.12% and stick with paste
Essence, percentage by weight be 0.07% sodium carboxymethylcellulose, percentage by weight be the pectin of 0.07%, percentage by weight is 5%
White granulated sugar, solid-liquid ratio is the described almond liquid of 95:5.
5. method as claimed in claim 2, it is characterised in that step 2) in, add β-ring that percentage by weight is 0.10% and stick with paste
Essence, percentage by weight be 0.09% sodium carboxymethylcellulose, percentage by weight be the pectin of 0.05%, percentage by weight is 7%
White granulated sugar, solid-liquid ratio is the described almond liquid of 95:5.
6. method as claimed in claim 1, it is characterised in that step 3) in, adding percentage by weight is described in 0.03%-0.05%
Vitamin C, adding percentage by weight is citric acid described in 0.08%-0.1%.
7. as claimed in claim 6 method, it is characterised in that step 3) in add percentage by weight be the vitamin C of 0.03%,
Percentage by weight is the citric acid of 0.08%.
8. as claimed in claim 6 method, it is characterised in that step 3) in add percentage by weight be the vitamin C of 0.04%,
Percentage by weight is the citric acid of 0.09%.
9. as claimed in claim 6 method, it is characterised in that step 3) in add percentage by weight be the vitamin C of 0.05%,
Percentage by weight is the citric acid of 0.1%.
10. the Grape almond high calcium acidophilus goat milk acidified milk prepared by the arbitrary described method of claim 1-9.
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| CN106615123A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | High-calcium fermented goat milk beverage and preparation method thereof |
| CN106578058A (en) * | 2016-11-29 | 2017-04-26 | 河南科技大学 | Preparation method of stirring type flavored rosa davurica acid goat milk |
| CN106615117A (en) * | 2017-01-11 | 2017-05-10 | 吉林大学 | Stirring type fruit-flavor goat milk kefir and preparation method thereof |
| CN108617774A (en) * | 2018-05-03 | 2018-10-09 | 齐鲁工业大学 | A kind of mulberry fruit blueberry fermentation sheep breast and preparation method thereof |
| CN108740005A (en) * | 2018-05-14 | 2018-11-06 | 戴来花 | Health-nutrition milk |
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| CN102948477A (en) * | 2012-11-19 | 2013-03-06 | 陕西科技大学 | Method for preparing goat milk containing ACE (Angiotensin Converting Enzyme) inhibitory peptide on basis of fermentation of Lactobacillus bulgaricus |
| CN103082018A (en) * | 2013-01-24 | 2013-05-08 | 山东省农业科学院畜牧兽医研究所 | Almond goat cheese and preparation method thereof |
| CN103229831A (en) * | 2013-04-24 | 2013-08-07 | 陕西科技大学 | Preparation method of high-calcium goat yogurt fermented by lactobacillus plantarum containing ACE (Angiotensin Converting Enzyme) inhibitory peptides |
| CN103549002A (en) * | 2013-09-22 | 2014-02-05 | 五河县鲲鹏食品饮料有限公司 | Almond-powder yoghourt confiture |
| CN103609696A (en) * | 2013-12-05 | 2014-03-05 | 王丽华 | Intelligence-promoting eyesight-improving type yoghourt and processing method thereof |
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