CN104304454A - Processing method of maca-flavored yogurt - Google Patents
Processing method of maca-flavored yogurt Download PDFInfo
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- CN104304454A CN104304454A CN201410500414.0A CN201410500414A CN104304454A CN 104304454 A CN104304454 A CN 104304454A CN 201410500414 A CN201410500414 A CN 201410500414A CN 104304454 A CN104304454 A CN 104304454A
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Abstract
A processing method of maca-flavored yogurt relates to a processing method of yogurt. Method One: adding water into a maca powder and boiling, centrifuging and taking a supernatant to obtain a maca extract product; adding the maca powder and/or the maca extract product into fresh milk, adding cane sugar, uniformly mixing, inoculating lactobacillus to a sterilized mixture, and fermenting; and carrying out after-ripening on the fermented mixture, and packaging to obtain a maca-flavored yogurt finished product. Method Two: adding water into a maca powder and boiling, centrifuging and taking a supernatant to obtain a maca extract product; adding cane sugar into fresh milk, uniformly mixing, and inoculating lactobacillus to a sterilized mixture and fermenting; adding the maca powder and/or the maca extract product into the fermented mixture, carrying out after-ripening and packaging to obtain a maca-flavored yogurt finished product. By the processing method, original flavor and nutrient content of the yogurt are retained, and the yogurt has unique flavor and nutrient content of maca and is endowed with activities of resisting fatigue, enhancing athletic ability of human body and the like. The processing method is simple to operate and is suitable for large-scale production.
Description
Technical field
The present invention relates to a kind of processing method of yogurt, particularly relate to a kind of processing method of agate coffee local flavor yogurt.
Background technology
Agate coffee (Maca, Lepidium meyenii), originate in height above sea level more than 4000 meters regions, mountain area, Peru Andean, very harsh (remaining Longjiang is required to growth conditions, Deng. the nutritional labeling of agate coffee (Lepidium meyenii) dry powder and antifatigue effect research. Food Science, 2004,25 (1): 164-166).At present, China successfully introduces a fine variety agate coffee in some areas, Yunnan, and making constant progress along with planting technology, planting area also extends to the ground such as Huize gradually by original Yulong Xueshan district, plantation on a large scale, and product quality no less than Peru originate in agate coffee (sweet a beautiful gem, etc. total alkaloid content analysis in Cultivated In Yunnan 3 kinds of color agate coffees. Food Science, 2010,31 (24): 415-419).
In Peru, agate coffee is taken as medicine food dual purpose plant, mainly utilizes position to be its root.Vegetables can be done during fresh food, time medicinal, fecundity can be strengthened, treatment climacteric metancholia (Ilias Muhammad, et al.Constituents of Lepidium meyenii ' maca ' .Phytochemistry, 2002, 59:105-110), and in treatment osteoporosis, hyperplasia of prostate, promote neurodevelopment, also there is good effect (Fumiaki Uchiyama the aspects such as Improving memory power, et al.Lepidium meyenii (maca) enhances the serum levels of luteinizing hormone in female rats.J Ethnopharmacol, 2014, 151:897-902).Gustavo F.Gonzales etc. are by human body feeding experiment, measure the hemoglobin level of edible agate coffee person and not edible agate coffee person respectively, blood pressure, sex hormone level, the situations such as IL 6 (IL-6) level and trouble chronic plateau sickness, prove that the edible agate coffee person general level of the health is higher than not edible agate coffee person, and find that the former less suffers from chronic plateau sickness, muscle strength is stronger (Gustavo F.Gonzales also, et al.Role of maca (Lepidium meyenii) consumption on serum interleukin-6levels and health status in populations living in the Peruvian central Andes over 4000m of altitude.Plant Food Hum Nutr, 2013, 68:347-351).Because agate coffee has many excellent functional activities, 2011, Ministry of Health of the People's Republic of China's approval pueraria root powder end as new resource food (Ministry of Health of the People's Republic of China. about No. 13rd, the bulletin .2011 of approval agate coffee as new resource food).
Yogurt, also known as Yoghourt, be raw ox (sheep) breast or milk powder be raw material, through sterilization, inoculating lactic acid bacterium ferment make product (Ministry of Health of the People's Republic of China .GB 19302-2010. national food safety standard-acidified milk. Beijing: China Standards Press, 2010).Yogurt is fermented by fresh milk and forms, and has the advantage of fresh milk, and has the feature that some fresh milk do not have concurrently, as: containing multivitamin and lactic acid bacteria, absorption more easy to digest, also has the health-care efficacy such as anti-cancer, reduction cholesterol.Along with improving constantly of people's living standard, and promote the pursuit of high-quality life, yogurt, as a kind of health delicious daily cuisines, is more and more subject to the favor of consumers in general.Exploitation has peculiar flavour, the local flavor yogurt of special efficacy more and more has wide market prospects and important using value.At present, on market, appearance part has the yogurt of health care, as red date yogurt etc., but there is not yet agate coffee local flavor yogurt.
Summary of the invention
The object of this invention is to provide technique advantages of simple, workable, a kind of processing method of agate coffee local flavor yogurt of easily accomplishing scale production.
The first processing method of agate coffee local flavor yogurt, comprises the following steps:
1) pueraria root powder end is added water boil, after centrifugal, get supernatant, obtain Maca extract;
2) in fresh milk, add pueraria root powder end and/or Maca extract, then add sucrose, mixing, mixture after sterilization accesses lactic acid bacteria, fermentation;
3) by step 2) fermentation after mixture carry out after-ripening, encapsulation, obtain agate coffee local flavor yogurt finished product.
In step 1) in, described pueraria root powder end can be 1 with the solid-liquid ratio of water: (10 ~ 50), and wherein, pueraria root powder end is calculated in mass, and water is calculated by volume; Described centrifugal condition can at the centrifugal 10 ~ 30min of 5000 ~ 10000r/min; Described Maca extract can carry out pasteurize, and the condition of described pasteurize is sterilization 20 ~ 40min at 50 ~ 80 DEG C; The granularity at described pueraria root powder end can be 1000 ~ 10000 orders.
In step 2) in, the addition at described pueraria root powder end can be 0.5% ~ 2.0% of fresh milk by mass percentage, the addition of described Maca extract can be 1.0% ~ 5.0% of fresh milk by mass percentage, and the addition of described sucrose can be 5% ~ 10% of fresh milk by mass percentage; The condition of described sterilization can at 85 ~ 100 DEG C sterilization 8 ~ 15min, or at 130 ~ 150 DEG C sterilization 2 ~ 6s; Access lactic acid bacteria after mixture after sterilization can be cooled to 40 ~ 45 DEG C by the condition described mixture after sterilization accessing lactic acid bacteria, described lactic acid bacteria can adopt lactobacillus bulgaricus and streptococcus thermophilus etc.; The condition of described fermentation can be at 40 ~ 45 DEG C of bottom fermentation 6 ~ 10h.
In step 3) in, after-ripening 10 ~ 16h at the condition of described after-ripening can be placed in 2 ~ 6 DEG C.
The second processing method of agate coffee local flavor yogurt, comprises the following steps:
1) pueraria root powder end is added water boil, after centrifugal, get supernatant, obtain Maca extract;
2) in fresh milk, add sucrose, mixing, mixture after sterilization accesses lactic acid bacteria, fermentation;
3) in step 2) fermentation after mixture in add pueraria root powder end and/or Maca extract, then carry out after-ripening, encapsulation, obtain agate coffee local flavor yogurt finished product.
In step 1) in, described pueraria root powder end can be 1 with the solid-liquid ratio of water: (10 ~ 50), and wherein, pueraria root powder end is calculated in mass, and water is calculated by volume; Described centrifugal condition can at the centrifugal 10 ~ 30min of 5000 ~ 10000r/min; Described Maca extract can carry out pasteurize, and the condition of described pasteurize is sterilization 20 ~ 40min at 50 ~ 80 DEG C; The granularity at described pueraria root powder end can be 1000 ~ 10000 orders.
In step 2) in, the addition of described sucrose can be 5% ~ 10% of fresh milk by mass percentage; The condition of described sterilization can at 85 ~ 100 DEG C sterilization 8 ~ 15min, or at 130 ~ 150 DEG C sterilization 2 ~ 6s; Access lactic acid bacteria after mixture after sterilization can be cooled to 40 ~ 45 DEG C by the condition described mixture after sterilization accessing lactic acid bacteria, described lactic acid bacteria can adopt lactobacillus bulgaricus and streptococcus thermophilus etc.; The condition of described fermentation can be at 40 ~ 45 DEG C of bottom fermentation 6 ~ 10h.
In step 3) in, the addition at described pueraria root powder end can be 0.5% ~ 2.0% of fresh milk by mass percentage, and the addition of described Maca extract can be 1.0% ~ 5.0% of fresh milk by mass percentage; After-ripening 10 ~ 16h at the condition of described after-ripening can be placed in 2 ~ 6 DEG C.
The invention has the advantages that: by adding pueraria root powder end and (or) Maca extract in yogurt after fresh milk or fermentation, in conjunction with PROCESS FOR TREATMENT such as lactobacillus-fermented, low temperature after-ripening, obtain yogurt product, both original flavor and the nutritional labeling of yogurt had been remained, have again peculiar flavour and the nutritional labeling of agate coffee concurrently, make it have antifatigue, strengthen body locomitivity isoreactivity; Have easy and simple to handle, be suitable for the advantages such as large-scale production.Antifatigue mouse model confirms, the agate coffee local flavor yogurt that the present invention obtains can significantly strengthen body locomitivity, provides technical know-how foundation for producing the agate coffee local flavor yogurt with enhancing body locomitivity.
Accompanying drawing explanation
Fig. 1 is agate coffee local flavor yogurt content of lactic acid bacteria.In FIG, A is not for add agate coffee yogurt, and B produces coagulating type local flavor yogurt for adding pueraria root powder ultimogeniture before fermentation, and C is certain commercially available yogurt.
Fig. 2 is agate coffee local flavor yogurt mouse swimming time.In fig. 2, * * represents that poor heteropole is remarkable with placebo, P < 0.01; A is agate coffee local flavor yogurt group, and B is not for add agate coffee yogurt group, and C is negative control group.
Fig. 3 is the change of blood sugar rate that agate coffee local flavor yogurt mouse power exhausts before and after swimming.In figure 3, * * represents that poor heteropole is remarkable with placebo, P < 0.01; A is agate coffee local flavor yogurt group, and B is not for add agate coffee yogurt group, and C is negative control group.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is further illustrated.
Add the processing method that pueraria root powder ultimogeniture produces coagulating type agate coffee local flavor yogurt before embodiment 1 one kinds fermentation, it comprises the following steps:
(1) agate coffee pre-treatment: select agate coffee, section, oven dry, pulverizing;
(2) prepare burden: get fresh milk 150g, add pueraria root powder end 1.5g by fresh milk quality 1.0% (w/w), 8% (w/w) adds sucrose 12g, homogenizer homogeneous 5min, guarantees that various batching fully mixes;
(3) sterilization: material is in 90 DEG C of water dip sterilization 10min;
(4) inoculating lactic acid bacterium: ice-water bath is cooled to rapidly 45 DEG C, adds bacterial classification (lactobacillus bulgaricus and streptococcus thermophilus) 1.5mg by 10 μ g/g;
(5) ferment: 45 DEG C of fermentation 8h;
(6) after-ripening: be placed in 4 DEG C of after-ripening 16h, encapsulates to obtain coagulating type agate coffee local flavor yogurt finished product;
(7) finished product is preserved: finished product Cord blood;
(8) finished product measures gained agate coffee local flavor yogurt content of lactic acid bacteria by GB GB 4789.35-2010.As shown in Figure 1, in agate coffee local flavor yogurt, total content of lactic acid bacteria is 2.44 × 10 to result
9cFU/g; Not adding total content of lactic acid bacteria in agate coffee yogurt is 2.42 × 10
9cFU/g; In certain commercially available yogurt, total content of lactic acid bacteria is 2.70 × 10
9cFU/g.Agate coffee local flavor yogurt with not add in agate coffee yogurt content of lactic acid bacteria without significant difference, simultaneously with total content of lactic acid bacteria in certain commercially available yogurt without significant difference, namely adding agate coffee does not affect lactic acid bacteria vigor.
Add the processing method that Maca extract produces coagulating type agate coffee local flavor yogurt before embodiment 2 one kinds fermentation, it comprises the following steps:
(1) agate coffee pre-treatment: select agate coffee, section, oven dry, pulverizing.Get pueraria root powder end 1g, add 10mL distilled water by solid-liquid ratio 1:10 (w:v) and boil 30min, the centrifugal 20min of 8000r/min, gets supernatant, is prepared into Maca extract, pasteurize (65 DEG C, 30min);
(2) prepare burden: get fresh milk 100g, Maca extract 5mL (being converted into pueraria root powder end addition is 0.5%) is added by fresh milk quality 5.0% (v/w), 8% (w/w) adds sucrose 8g, homogenizer homogeneous 5min, guarantees that various batching fully mixes;
(3) sterilization: material is in 90 DEG C of water dip sterilization 10min;
(4) inoculating lactic acid bacterium: ice-water bath is cooled to rapidly 45 DEG C, adds bacterial classification (lactobacillus bulgaricus and streptococcus thermophilus) 1.0mg by 10 μ g/g;
(5) ferment: 45 DEG C of fermentation 7h;
(6) after-ripening: be placed in 4 DEG C of after-ripening 14h, encapsulates to obtain coagulating type agate coffee local flavor yogurt finished product;
(7) finished product is preserved: finished product Cord blood;
Add the processing method that Maca extract produces agitating type agate coffee local flavor yogurt after embodiment 3 one kinds fermentation, it comprises the following steps:
(1) agate coffee pre-treatment: select agate coffee, section, oven dry, pulverizing.Get pueraria root powder end 1g, add 10mL water boil 30min by solid-liquid ratio 1:10 (w:v), the centrifugal 20min of 8000r/min, gets supernatant, is prepared into Maca extract, pasteurize (65 DEG C, 30min);
(2) prepare burden: get fresh milk 200g, add sucrose 16g by fresh milk quality 8% (w/w), homogenizer homogeneous 5min, guarantee that various batching fully mixes;
(3) sterilization: in 90 DEG C of water dip sterilization 10min;
(4) inoculating lactic acid bacterium: ice-water bath is cooled to rapidly 45 DEG C, adds bacterial classification (lactobacillus bulgaricus and streptococcus thermophilus) 2.0mg by 10 μ g/g;
(5) ferment: 45 DEG C of fermentation 8h;
(6) agate coffee is added: the yogurt fermented adds Maca extract 10mL (being converted into pueraria root powder end addition is 0.5%), through homogenizer homogeneous 5min by fresh milk quality 5.0% (v/w);
(7) after-ripening: be placed in 4 DEG C of after-ripening 16h, encapsulates to obtain agitating type agate coffee local flavor yogurt finished product;
(8) finished product is preserved: finished product Cord blood.
Embodiment 4 agate coffee local flavor yogurt antifatigue Experimental model of small mice
(1) preparation of experiment yogurt: prepare agate coffee local flavor yogurt according to embodiment 1 processing method.And make following change according to embodiment 1 processing method: step (2) in embodiment 1, get fresh milk, do not add pueraria root powder end, all the other conditions, step are consistent, and agate coffee yogurt is not added in preparation.
(2) the choosing of experiment mice: BALB/c female mice 30,4 ~ 6 weeks ages.Be divided into 3 groups at random, often organize 10.Be labeled as respectively: A group (agate coffee local flavor yogurt group), B group (not adding agate coffee yogurt group), C group (negative control group).
(3) gavage experiment: during 10:00-12:00 every day, gavage is carried out to mouse.Gavage reagent: the agate coffee local flavor yogurt of A group mouse prepared by embodiment 4 step (1); B group mouse does not add agate coffee yogurt prepared by embodiment 4 step (1); C group mouse is distilled water.Gavage amount is 10mg/kg Mouse Weight.Continuous gavage 30d.
(4) mouse power exhausts swimming test: after last gavage 30min, to take a morsel (6 μ L) blood from mouse tail, measures blood sugar, is recorded as blood-sugar content before swimming.Rest 5min after hemostasis, drop in swimming pool afterwards in mouse tail heavy burden (loading weight is Mouse Weight 2%) and carry out swimming test (depth of water 35cm, water temperature 30 ± 3 DEG C), and record mouse from dropping into not having below upstream face and the time do not emerged in 10s in water, be mouse swimming time.Dry hair after pulling mouse out, again to take a morsel (6 μ L) blood from mouse tail, measure blood sugar, be recorded as blood-sugar content after swimming.
Result, through SPSS software analysis, finds: its swimming time A group mouse (58.25min) is significantly longer than B group mouse (41.49min) and C mouse (20.91min), as shown in Figure 2; Before and after its swimming, change of blood sugar rate A group mouse (10.5%) is significantly less than B group mouse (21.32%) and C group mouse (42.15%), as shown in Figure 3.That is, compare with B, C group, A group (agate coffee local flavor yogurt group) mouse swimming time is longer, front and back blood-sugar content of swimming is more stable.Namely agate coffee local flavor yogurt can significantly strengthen body locomitivity.
The agate coffee local flavor yogurt that the present invention obtains is nutritious, instant, has antifatigue, strengthens the health-care efficacies such as body locomitivity.
Claims (10)
1. a processing method for agate coffee local flavor yogurt, is characterized in that comprising the following steps:
1) pueraria root powder end is added water boil, after centrifugal, get supernatant, obtain Maca extract;
2) in fresh milk, add pueraria root powder end and/or Maca extract, then add sucrose, mixing, mixture after sterilization accesses lactic acid bacteria, fermentation;
3) by step 2) fermentation after mixture carry out after-ripening, encapsulation, obtain agate coffee local flavor yogurt finished product.
2. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 1, is characterized in that in step 1) in, described pueraria root powder end is 1 with the solid-liquid ratio of water: (10 ~ 50), wherein, pueraria root powder end is calculated in mass, and water is calculated by volume.
3. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 1, is characterized in that in step 1) in, described centrifugal condition is at the centrifugal 10 ~ 30min of 5000 ~ 10000r/min; Described Maca extract can carry out pasteurize, and the condition of described pasteurize is sterilization 20 ~ 40min at 50 ~ 80 DEG C; The granularity at described pueraria root powder end can be 1000 ~ 10000 orders.
4. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 1, it is characterized in that in step 2) in, the addition at described pueraria root powder end is 0.5% ~ 2.0% of fresh milk by mass percentage, the addition of described Maca extract is 1.0% ~ 5.0% of fresh milk by mass percentage, and the addition of described sucrose is 5% ~ 10% of fresh milk by mass percentage; The condition of described sterilization can at 85 ~ 100 DEG C sterilization 8 ~ 15min, or at 130 ~ 150 DEG C sterilization 2 ~ 6s; Access lactic acid bacteria after mixture after sterilization can be cooled to 40 ~ 45 DEG C by the condition described mixture after sterilization accessing lactic acid bacteria, described lactic acid bacteria can adopt lactobacillus bulgaricus and streptococcus thermophilus etc.; The condition of described fermentation can be at 40 ~ 45 DEG C of bottom fermentation 6 ~ 10h.
5. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 1, is characterized in that in step 3) in, the condition of described after-ripening is after-ripening 10 ~ 16h at being placed in 2 ~ 6 DEG C.
6. a processing method for agate coffee local flavor yogurt, is characterized in that comprising the following steps:
1) pueraria root powder end is added water boil, after centrifugal, get supernatant, obtain Maca extract;
2) in fresh milk, add sucrose, mixing, mixture after sterilization accesses lactic acid bacteria, fermentation;
3) in step 2) fermentation after mixture in add pueraria root powder end and/or Maca extract, then carry out after-ripening, encapsulation, obtain agate coffee local flavor yogurt finished product.
7. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 6, is characterized in that in step 1) in, described pueraria root powder end is 1 with the solid-liquid ratio of water: (10 ~ 50), wherein, pueraria root powder end is calculated in mass, and water is calculated by volume.
8. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 6, is characterized in that in step 1) in, described centrifugal condition is at the centrifugal 10 ~ 30min of 5000 ~ 10000r/min; Described Maca extract can carry out pasteurize, and the condition of described pasteurize is sterilization 20 ~ 40min at 50 ~ 80 DEG C; The granularity at described pueraria root powder end can be 1000 ~ 10000 orders.
9. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 6, is characterized in that in step 2) in, the addition of described sucrose is 5% ~ 10% of fresh milk by mass percentage; The condition of described sterilization can at 85 ~ 100 DEG C sterilization 8 ~ 15min, or at 130 ~ 150 DEG C sterilization 2 ~ 6s; Access lactic acid bacteria after mixture after sterilization can be cooled to 40 ~ 45 DEG C by the condition described mixture after sterilization accessing lactic acid bacteria, described lactic acid bacteria can adopt lactobacillus bulgaricus and streptococcus thermophilus etc.; The condition of described fermentation can be at 40 ~ 45 DEG C of bottom fermentation 6 ~ 10h.
10. the processing method of a kind of agate coffee local flavor yogurt as claimed in claim 6, it is characterized in that in step 3) in, the addition at described pueraria root powder end is 0.5% ~ 2.0% of fresh milk by mass percentage, and the addition of described Maca extract is 1.0% ~ 5.0% of fresh milk by mass percentage; After-ripening 10 ~ 16h at the condition of described after-ripening can be placed in 2 ~ 6 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839719A (en) * | 2015-05-28 | 2015-08-19 | 美塞塔生物科技（上海）有限公司 | Method for producing biologically-fermented lepidium meyenii walp food |
| CN105815461A (en) * | 2016-04-06 | 2016-08-03 | 深圳市福荫食品集团有限公司 | Preparation method for maca bean curd and maca bean curd |
| CN105831263A (en) * | 2016-04-06 | 2016-08-10 | 深圳市福荫食品集团有限公司 | Lepidium meyenii bean curd additive |
| CN106689375A (en) * | 2016-12-07 | 2017-05-24 | 青海金祁连乳业有限责任公司 | Vegetable yogurt and preparation method thereof |
-
2014
- 2014-09-26 CN CN201410500414.0A patent/CN104304454A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839719A (en) * | 2015-05-28 | 2015-08-19 | 美塞塔生物科技（上海）有限公司 | Method for producing biologically-fermented lepidium meyenii walp food |
| CN105815461A (en) * | 2016-04-06 | 2016-08-03 | 深圳市福荫食品集团有限公司 | Preparation method for maca bean curd and maca bean curd |
| CN105831263A (en) * | 2016-04-06 | 2016-08-10 | 深圳市福荫食品集团有限公司 | Lepidium meyenii bean curd additive |
| CN106689375A (en) * | 2016-12-07 | 2017-05-24 | 青海金祁连乳业有限责任公司 | Vegetable yogurt and preparation method thereof |
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