CN104223305A - Coix seed lactobacillus beverage preparation method - Google Patents
Coix seed lactobacillus beverage preparation method Download PDFInfo
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- CN104223305A CN104223305A CN201410525612.2A CN201410525612A CN104223305A CN 104223305 A CN104223305 A CN 104223305A CN 201410525612 A CN201410525612 A CN 201410525612A CN 104223305 A CN104223305 A CN 104223305A
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- coix seed
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- 244000077995 Coix lacryma jobi Species 0.000 title claims abstract description 78
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 9
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- 235000011497 sour milk drink Nutrition 0.000 claims description 21
- 238000012360 testing method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 229920002907 Guar gum Polymers 0.000 claims description 11
- 239000000665 guar gum Substances 0.000 claims description 11
- 235000010417 guar gum Nutrition 0.000 claims description 11
- 229960002154 guar gum Drugs 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 230000004913 activation Effects 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 9
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000007420 reactivation Effects 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 239000001888 Peptone Substances 0.000 claims description 2
- 108010080698 Peptones Proteins 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000019319 peptone Nutrition 0.000 claims description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 2
- 229920000053 polysorbate 80 Polymers 0.000 claims description 2
- 239000001632 sodium acetate Substances 0.000 claims description 2
- 235000017281 sodium acetate Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 239000003381 stabilizer Substances 0.000 description 10
- 238000005119 centrifugation Methods 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 241000186605 Lactobacillus paracasei Species 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 2
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000209205 Coix Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
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- 235000013405 beer Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
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- 235000019628 coolness Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
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- 239000000052 vinegar Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a coix seed lactobacillus beverage preparation method. The method includes utilizing an enzymic method, fermentation engineering and the like to process the raw material coix seed to obtain a functional cereal lactobacillus fementation beverage. The beverage has the advantages of keeping the nutrition and health care function of the lactobacillus fementation products and the nutrition and medicinal value of the coix seeds, retaining the vegetable protein in the coix seeds, being good in appearance and unique in taste and flavor, having the unique cereal fragrance of the coix seeds and being low in product cost and good in market prospects.
Description
Technical field
The present invention relates to a kind of preparation method of sour milk beverage.
Background technology
The swift and violent impetus develop rapidly with a health at present of China's beverage industry, its developing state other close industries far good domestic, as beer industry, liquid dairy products industry etc.And beverage industry quality and security status of food allow consumers in general relieved compared to other food service industrys at present very much, can say that both is all in food service industry middle and upper reaches level.And present stage, make a general survey of domestic market, common beverage types is various, and its kind number is still in the situation risen, the health more focusing on diet along with people is reasonable, the products such as water, coffee, health drink are more and more by the favor of consumer, and the market share of soda is also brutally carved up by the late comer of these beverages circle.Report display according to State Statistics Bureau issues recently: the market share of drinking water rises to 25.7%, and the market share of juice beverage rises to 22.2%, has all exceeded the market share of soda 21.9%.Tinned drink aspect, Coca-Cola also lags behind certain brand cold tea domestic with the share of 10.3%.Since then, on domestic market, the epoch of soda dominance become the past, and the New Times of beverage market is about to raise the curtain.
Sour milk beverage refers to that raw material is through techniques such as sterilization, saccharification (non-milk product needs), coolings, and inoculating lactic acid bacterium leavening agent, becomes semi-finished product by cultivation and fermentation, adds the beverage product of the allotments such as water, liquid glucose, flavor enhancement, stabilizing agent.The raw materials for production of sour milk beverage are also only confined to milk, soymilk, Juice etc. liquid material so far, the dominant fermentation bacterial classification that lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus Chang Zuowei fermentation use.Product type common on market mostly is yoghurt class drink, also has the product such as Fermented Soybean Milk, peanut yoghourt simultaneously.
Along with the development of technology, the exploitation of new resources, following sour milk beverage development trend main manifestations is several aspect:
(1) diversity of raw material: cereals, greengrocery, marine resources, wild resource and multiple resources are used in combination.
(2) exploitation of functional lactobacillus beverages: containing special composition or strengthen certain active constituent content, exploitation and prevent to cure the disease the health drink of class.
(3) exploitation of novel fermentation agent: can the leavening of definite value, gentleer, the easy to use storage of reaction condition, the other side want process automatically to control, be rich in fragrance, certain more specific nutriment can be synthesized as vitamin etc. in vivo.
Coix seed, another name meter Ren, maize, Chuan Gu etc., the historical origin of its medicine-food two-purpose for a long time, is the traditional health products of China.Coix seed rich in nutritive value, and there is the well medical value such as antitumor, develop immunitypty.At present, some coix seed products have appeared on China's food, Cosmetic Market in succession, in food service industry, its form probably has coix seed powder, coix seed vinegar, coix seed tea, coix seed health-care wine etc., in cosmetic industry, because coix seed has good cosmetology effect, coix seed water, coix seed hair conditioner have also entered into the sight line of the vast women that likes to be beautiful, and above said various product is very by the welcome of consumers in general.But although domestic market has occurred at present the various relevant product around developing according to coix seed nutrition, medical value, be compared to foreign market, the domestic exploitation to coix seed is still relatively very not enough.From popular angle, at present in ruck mind, coix seed use value substantially also stops on the level of edible function, and to the consciousness famine that its deep processing is produced, therefore, strengthen the exploitation to coix seed resource, accelerate there is important Effect and impact to the exploitation around the Related product according to coix seed nutrition, medical value exploitation to China's economic market.
Summary of the invention
The invention provides a kind of preparation method of functional cereal lactobacillus-fermented drink-coix seed sour milk beverage, to strengthen the exploitation to coix seed resource.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for coix seed sour milk beverage, concrete steps are as follows:
One, raw material coix seed is cleaned, add 4 ~ 6 times of volume clear water and soak 3 ~ 8 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 60 ~ 100 mesh sieves.Coix seed after pulverizing adds 4 ~ 6 times of volume clear water and dissolves, and is warming up to 80 ~ 100 DEG C of insulations and cools stand-by after 1 ~ 2 hour.
Two, in coix seed solution, add AMS and carry out saccharification process, controlling ratio at the bottom of enzyme (AMS: Job's tears is starched) is 8 ~ 12u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min.
Three, MRS fluid nutrient medium is prepared, lactobacillus paraceasi (Lactobacillus paracasei supsp.Paracasei) is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, after cultivating 22 ~ 26h in 34 ~ 40 DEG C, this is for once to activate, get the bacterial strain after once activation again with in the inoculum concentration access 5ml MRS culture medium of 2 ~ 10%, cultivate 22 ~ 26h in 34 ~ 40 DEG C, this is re-activation.The strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use.
Four, get the obtained coix seed liquid 100ml of step 2 in test tube, be warming up to 80 ~ 100 DEG C of insulations and cool stand-by after 1 ~ 2 hour.
Five, by the bacterial strain in activation two generation by 2 ~ 10% inoculum concentration be inoculated in the coix seed liquid of step 4, in 34 ~ 40 DEG C fermentation 3 ~ 24h, obtain coix seed lactacidase fermenting beverage semi-finished product.
Six, sucrose, xanthans, sodium alginate, guar gum are added in coix seed lactacidase fermenting beverage semi-finished product, through centrifugal, sterilization, filling after, obtain coix seed sour milk beverage, containing 2 ~ 14g/ml sucrose, 0.1 ~ 0.3g/ml xanthans, 0.1 ~ 0.3g/ml sodium alginate, 0.2 ~ 0.6g/ml guar gum in this beverage.
The one functional cereal lactobacillus-fermented drink that raw material coix seed utilizes the approach such as enzyme process, Fermentation Engineering to combine and is prepared into by the present invention, has the following advantages:
1, save nutrition and the medical value of the Nutrition and health function coix seed of the fermented product of lactic acid bacteria, have again nutrition and the medical value of coix seed concurrently, remain the vegetable protein in coix seed simultaneously;
2, outward appearance product are mutually excellent, mouthfeel is unique, unique flavor, have the distinctive cereal fragrance of coix seed;
3, product cost is lower, possesses good market prospects.
Detailed description of the invention
Below technical scheme of the present invention is further described, but is not limited thereto, everyly technical solution of the present invention is modified or equivalent to replace, and do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Coix seed is after cleaning, immersion, oven dry, saccharification, the series of process such as inoculum fermented, owing to adding itself with peculiar smell MRS culture medium, and acidity is overweight, lack sugariness, make beverage overall taste not good enough, now, in order to the local flavor of coix seed sour milk beverage, just need to carry out studying to its formula and improve.The technological parameters such as the determination of the sugar-acid ratio to coix seed sour milk beverage, extension rate, stabilizing agent are determined by the present invention.
One, experiment material and equipment
1, experiment material
Coix seed liquid, water, sucrose etc. after xanthans (being purchased from food additives market), sodium alginate (being purchased from food additives market), guar gum (being purchased from food additives market), fermentation.
2, experiment equipment
Assay balance BS124S (Beijing Sai Duolisi instrument system Co., Ltd), electronic balance ALC-210 (Beijing Sai Duolisi instrument system Co., Ltd), centrifuge TGL-16G (Anting Scientific Instrument Factory, Shanghai), super-clean bench SV-CJ-ID type (Purifying Equipment Co., Ltd., Suzhou), dixie cup etc.
Two, test method
1, coix seed lactacidase fermenting beverage semi-finished product are prepared:
(1) raw material coix seed is cleaned, add 5 times of volume clear water and soak 4 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 80 mesh sieves.Coix seed after pulverizing adds 5 times of volume clear water and dissolves, and is warming up to 90 DEG C of insulations and cools stand-by after 1 hour.Get obtained coix seed liquid 100ml in test tube, be warming up to 90 degrees Celsius of insulations and cool stand-by after 1 hour.
(2) in coix seed solution, add AMS and carry out saccharification process, wherein at the bottom of enzyme, ratio is 10u/g, and reaction temperature is 65 DEG C, reaction time 60min.
(3) the activation rejuvenation of lactic acid bacteria and purifying
Preparation MRS fluid nutrient medium, lactobacillus paraceasi (Lactobacillus paracasei supsp.Paracasei) is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2%, after cultivating 24h in 37 DEG C, this is for once to activate, get the bacterial strain after once activation again with in the inoculum concentration access 5ml MRS culture medium of 2%, cultivate 24h in 37 DEG C, this is re-activation.The strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use.
MRS culture medium prescription: peptone 10.0g, powdered beef 7.5g, YE 5.0g, K
2hPO
42.0g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 10.0g, Tween 80 1ml, MgSO
47H
2o 0.58g, MnSO
44H
2o 0.25g, 15.0g agar, distilled water 1.0L, pH 6.2 ~ 6.4,121 DEG C, 20min sterilizing.
(4) get the obtained coix seed liquid 100ml of step (2) in test tube, be warming up to 90 degrees Celsius of insulations and cool stand-by after 1 hour.
(5) lactobacillus paraceasi (Lactobacillus paracasei supsp.Paracasei) is undertaken being inoculated in the coix seed liquid of step (4) by 10%, in 37 DEG C of fermentation 24h, obtain coix seed lactacidase fermenting beverage semi-finished product.
2, the determination of sugar-acid ratio
By the sucrose (2g/ml of different proportion, 4g/ml, 6g/ml, 8g/ml, 10g/ml, 12g/ml, 14g/ml) add in coix seed lactacidase fermenting beverage semi-finished product, after centrifugal, sterilization, 10 professionals please carry out subjective appreciation to beverage and carry out Comprehensive Assessment according to the structural state, Precipitation situation, mouthfeel, local flavor etc. of product, sample is supplied to 10 experienced syndics at random, gives a mark respectively, be averaged and be divided into total sensory evaluation scores, carry out selected sugar-acid ratio according to standards of grading afterwards.Subjective appreciation standards of grading are in table 1.
Table 1 subjective appreciation normative reference
| Project and proportion | Standards of grading | Mark |
| Structural state | Homogeneous, bubble-free | 27-30 |
| 30 points | Homogeneous, there is a small amount of bubble | 24-26 |
| ? | Color and luster is uneven, has bubble | 18-23 |
| ? | There is floccule, darker in color | ＜18 |
| Precipitation | Without Precipitation | 18-20 |
| 20 points | Microprecipitation is separated out | 14-17 |
| ? | Precipitation is too much, has layering | 12-13 |
| ? | Muddy layering | ＜12 |
| Mouthfeel | Clean taste, mild acidity | 27-30 |
| 30 points | Tart flavour is slightly heavy or not enough, and mouthfeel is better | 24-26 |
| ? | Tart flavour is excessively light, without the distinctive local flavor of sour milk beverage | 18-23 |
| ? | Without tart flavour, coarse mouthfeel | ＜18 |
| Local flavor | There is the peculiar cereal fragrance of coix seed | 27-30 |
| 30 points | There is light fragrance without bad smell | 24-26 |
| ? | British plain spirits free from extraneous odour | 18-23 |
| ? | There is unpleasant peculiar smell | ＜18 |
3, orthogonal test determination stabilizing agent
(1) orthogonal test of stabilizing agent metering
Common conventional stabilizing agent, thickener have guar gum (being commonly called as melon glue), xanthans (being commonly called as yellow glue), Arabic gum, sodium alginate, propylene glycol alginate (PGA) etc. in the market, and lactacidase fermenting beverage need add stabilizing agent to play the effects such as emulsification, thickening, reinforcement mouthfeel.
This time test have selected xanthans, sodium alginate, guar gum three kinds carry out checking experiment, commonly uses metering obtain the experimental level of this orthogonal test experiment as table 2 according to food additives.Centrifugation rate according to product obtains optimal processing parameter.
Table 2 stabilizing agent addition Orthogonal Experiment and Design
(2) mensuration of centrifugation rate (SR)
First take the dry weight of 15ml centrifuge tube, carry out centrifugal after importing the weighing of 10ml coix seed fermented beverage wherein, parameter of noncentricity: 4000R/min.Take out centrifuge tube after centrifugal 30min, to go centrifuge tube back-off after supernatant, in desktop 30min, to weigh after conscience tube wall residual moisture, after calculating, obtain the quality of precipitation.
The computing formula of centrifugation rate (SR) is as follows:
SR＝(m
3-m
1)/(m
2-m
1)*100％
Wherein: m
1for dry centrifuge tube weight;
M
2for the weight of 100ml coix seed sour milk beverage and centrifuge tube;
M
3for the weight of centrifuged deposit and centrifuge tube.
Three, results and analysis
1, the determination of sugar-acid ratio
The results of sensory evaluation of different sugar-acid ratio is as shown in table 3:
The sensory evaluation of table 3 sugar-acid ratio index
| Sequence number | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Sugar-acid ratio (%) | 2 | 4 | 6 | 8 | 10 | 12 | 14 |
| Structural state | 27 | 27 | 27 | 27 | 27 | 27 | 27 |
| Precipitation | 19 | 19 | 19 | 19 | 19 | 19 | 19 |
| Mouthfeel | 27 | 27 | 27 | 27 | 27 | 27 | 27 |
| Local flavor | 18 | 18 | 20 | 21 | 24 | 23 | 20 |
| PTS | 91 | 91 | 93 | 94 | 97 | 96 | 93 |
Can determine that the local flavor of coix seed lactacidase fermenting beverage is best when interpolation sucrose amount is 10g/ml according to table 3 analysis.Therefore determine that in formula, sucrose addition is 10g/ml.
2, the determination of stabilizing agent
Centrifugation rate measurement result and its orthogonal test table result respectively as table 4, table 5 institute not:
The measurement result orthogonal test table of table 5 centrifugation rate (SR)
According to table 5, the range analysis of different stabilizers metering centrifugation result can be found out, within the scope of each factor level set in this orthogonal optimization, the content of guar gum has the greatest impact to SR value, and sodium alginate takes second place, and the crime of the impact of xanthans is not obvious.And this test optimum combination is A
2b
2c
3, namely xanthans additive capacity is 0.2g/ml, and sodium alginate additive capacity is 0.2g/ml, and guar gum additive capacity is 0.6g/ml.Centrifugation rate now reaches 60.62%.
Four, brief summary
(1) according to subjective appreciation, in coix seed lactacidase fermenting beverage, sucrose addition is 10g/ml, and now local flavor is best.
(2) stabilizer formula gone out according to optimization of orthogonal test is: xanthans additive capacity 0.2g/ml, sodium alginate additive capacity 0.2g/ml, guar gum additive capacity 0.6g/ml.Centrifugation rate now can reach 60.62%.
Claims (8)
1. the preparation method of coix seed sour milk beverage, is characterized in that described method step is as follows:
One, raw material coix seed is cleaned, add 4 ~ 6 times of volume clear water and soak 3 ~ 8 hours, cure after draining away the water, until coix seed surface is to golden yellow, pulverize after producing obvious cereal fragrance, cross 60 ~ 100 mesh sieves.Coix seed after pulverizing adds 4 ~ 6 times of volume clear water and dissolves, and is warming up to 80 ~ 100 DEG C of insulations and cools stand-by after 1 ~ 2 hour;
Two, in coix seed solution, add AMS and carry out saccharification process, controlling ratio at the bottom of enzyme is 8 ~ 12u/g, and reaction temperature is 55 ~ 65 DEG C, reaction time 30 ~ 60min;
Three, MRS fluid nutrient medium is prepared, lactobacillus paraceasi is contained in the culture medium test tube of 5ml MRS sterilizing with access under the inoculum concentration aseptic condition of 2 ~ 10%, after cultivating 22 ~ 26h in 34 ~ 40 DEG C, this is for once to activate, get the bacterial strain after once activation again with in the inoculum concentration access 5ml MRS culture medium of 2 ~ 10%, cultivate 22 ~ 26h in 34 ~ 40 DEG C, this is re-activation, the strain tube in activation two generation is preserved in 4 DEG C of refrigerators for subsequent use;
Four, get the obtained coix seed liquid 100ml of step 2 in test tube, be warming up to 80 ~ 100 DEG C of insulations and cool stand-by after 1 ~ 2 hour;
Five, by the bacterial strain in activation two generation by 2 ~ 10% inoculum concentration be inoculated in the coix seed liquid of step 4, in 34 ~ 40 DEG C fermentation 3 ~ 24h, obtain coix seed lactacidase fermenting beverage semi-finished product;
Six, sucrose, xanthans, sodium alginate, guar gum are added in coix seed lactacidase fermenting beverage semi-finished product, through centrifugal, sterilization, filling after, obtain coix seed sour milk beverage, containing 2 ~ 14g/ml sucrose, 0.1 ~ 0.3g/ml xanthans, 0.1 ~ 0.3g/ml sodium alginate, 0.2 ~ 0.6g/ml guar gum in this beverage.
2. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that reaction temperature is 65 DEG C, reaction time 60min than being 10u/g at the bottom of described enzyme.
3. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that described MRS culture medium prescription: peptone 10.0g, powdered beef 7.5g, YE 5.0g, K
2hPO
42.0g, dibasic ammonium citrate 2.0g, sodium acetate 5.0g, glucose 10.0g, Tween 80 1ml, MgSO
47H
2o 0.58g, MnSO
44H
2o 0.25g, 15.0g agar, distilled water 1.0L, pH 6.2 ~ 6.4,121 DEG C, 20min sterilizing.
4. the preparation method of coix seed sour milk beverage according to claim 1, connecing bacterium amount described in it is characterized in that is 10%, and fermentation temperature controls at 37 DEG C, and fermentation time is 24h.
5. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that, in described coix seed lactacidase fermenting beverage, sucrose addition is 10g/ml.
6. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that in described coix seed lactacidase fermenting beverage, xanthans additive capacity 0.2g/ml.
7. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that in described coix seed lactacidase fermenting beverage, sodium alginate additive capacity 0.2g/ml.
8. the preparation method of coix seed sour milk beverage according to claim 1, is characterized in that in described coix seed lactacidase fermenting beverage, guar gum additive capacity 0.6g/ml.
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| CN105249089A (en) * | 2015-09-08 | 2016-01-20 | 张洲玲 | Ground beetle coix seed milk drink and preparation method therefor |
| CN105495230A (en) * | 2015-12-01 | 2016-04-20 | 武汉市极活元生物工程有限公司 | Lactobacillus fermented plant drink and preparation method thereof |
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| KR20100041036A (en) * | 2008-10-13 | 2010-04-22 | 서영헌 | A method of preparing Seoyoungheon San-Yacho made from fermented beverages using the roots, stems, leaves, flowers and fruit of wild grasses among SOD enzymes that play a role in eliminating active oxygen and peroxide and carcinogens. |
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| CN105249089A (en) * | 2015-09-08 | 2016-01-20 | 张洲玲 | Ground beetle coix seed milk drink and preparation method therefor |
| CN105495230A (en) * | 2015-12-01 | 2016-04-20 | 武汉市极活元生物工程有限公司 | Lactobacillus fermented plant drink and preparation method thereof |
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