CN104430870A - Solidified barbary wolfberry fruit ferment yak yoghourt and preparation method thereof - Google Patents
Solidified barbary wolfberry fruit ferment yak yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a solidified barbary wolfberry fruit ferment yak yoghourt and a preparation method thereof, and aims at providing a novel fermented yak milk product integrating flavors and health functions. According to the technical scheme, the method comprises the following steps: crushing barbary wolfberry fruit, and then mixing the crushed barbary wolfberry fruit with water according to a certain ratio; sterilizing, cooling, firstly fermenting with monascus for 48-96 hours; inoculating saccharomyces cerevisiae and fermenting for 72-96 hours; carrying ultrasonic treatment on a fermentation liquor; centrifuging, filtering, concentrating, drying and crushing to prepare a barbary wolfberry fruit enzyme; adding 5%-20% of the barbary wolfberry fruit ferment to yak milk; sterilizing, and then inoculating lactobacillus bulgaricus and thermophilic streptococcus, fermenting for 2.5-3.5 hours, refrigerating at 2-6 DEG C for 8-16 hours, and fermenting at 0-5 DEG C for the second time for 12-48 hours, so as to prepare the solidified barbary wolfberry fruit ferment yak yoghourt. According to the solidified barbary wolfberry fruit ferment yak yoghourt, the problem that the tissue state of yoghourt acid gel is destroyed by vibration in the storage process, so that yoghourt whey is separated out, and the viscosity is reduced, and thus the problem that the value of commodity is reduced is solved.
Description
Technical field
The present invention relates to a kind of coagulating type matrimony vine ferment yak yoghourt and preparation method thereof, specifically, refer to and add the matrimony vine ferment obtained after fermentation Chinese wolfberry fruit to yak milk, then carry out obtained coagulating type yak yoghourt of fermentable and preparation method thereof.
Background technology
Ferment is the title method of Japan and Taiwan, is commonly referred to as " enzyme ".Ferment is protein, RNA or its complex that catalysis specified chemical is reacted; Also there is expert to claim ferment to be the active material be made up of several amino acids, vitamin and mineral matter, be called as " active material " and " grasping the material of all vital movements ".Matrimony vine ferment utilizes multiple different bacterium ferment to matrimony vine and be worth, and is rich in the various nutritional labelings (as vitamin, amino acid, mineral matter, organic acid, protein, carbohydrate etc.) that matrimony vine has.Effect of matrimony vine ferment: 1. balanced action: ferment can make the blood in body be alkalescent, eliminates refuse in body, keeps the balance of intestinal bacterium, and strengthening cell, promotion digest, strengthen resistance, allows health keep the balance of each side; 2. antiinflammatory action: treatment inflammation, and non-fully is the contribution of ferment, but ferment impels white blood cell function good, gives impaired cell strength; 3. antibacterial action: ferment can impel white blood cell sterilization, itself has antibacterial effect, can kill germ, also has the effect promoting new cytothesis, be a kind of pure natural antibiotic, can fundamentally cure the disease; 4. digestion is decomposed: ferment contributes to stomach and intestine to the digestion of food, decomposition, absorption, take part in the chemical reaction (composition and decomposition) of in human body more than thousands of kinds; 5. promote human metabolism, improve immunity, build up health; 6. catharsis: the refuse (newborn cholesterol etc.) in blood is got rid of external by its active dissolution effect.Acidic constitution can also be become alkalescent by catharsis, stimulate circulation, keep fit; Newborn effect: ferment can promote cell metabolism and repair of damaged tissues, builds up health.
Matrimony vine ferment is as health food novel on market, and application prospect is boundless.Matrimony vine ferment contains a large amount of albumen, carbohydrate and the secondary metabolite such as phenols, flavonoids.Matrimony vine by fermentation rear various material all there occurs change, and protein improves 3 times, and total phenol content improves 21 times, and general flavone content improves 8.6 times, and total sugar content reduces 97.90%, and reduced sugar reduces 98.8%, DPPH clearance rate and improves 8.08 times; Oxidation resistance and whitening active increase; Containing polypeptide and albumen in matrimony vine, the small-molecular peptides be combined into several amino acid has absorbent properties more better than amino acid, and many peptides have protein and the unexistent physiological function of its composition amino acid, as promoted calcium uptake, reducing blood pressure, reduce blood fat, reducing blood sugar and regulatory function etc.
At present, the research of matrimony vine ferment yak yoghourt and production are belonged to blank.
On this basis, enforcement of the present invention, provides a kind of novel fermentation dairy products integrating local flavor and health care.Solve and cause the structural state of fragile Yoghourt acid cure colloid to wreck owing to shaking in transporting procedures, make soured milk whey precipitation, viscosity reduction, thus reduce this unavoidable problem of value of commodity.
Summary of the invention
The object of the present invention is to provide and a kind ofly integrate local flavor and the health care novel fermentation dairy products with health-care efficacy and preparation method thereof.The coagulating type matrimony vine ferment yak yoghourt that the method is produced is for the quickening along with modern society's circadian rhythm, under sub-healty adults occupies the most trend of population, in line with vitamin, mineral matter, organic acid, protein, carbohydrate and abundant human body contained in matrimony vine must amino acid to adjustment total balance of the body, anti-inflammatory, antibacterial, enhancing immune function of human body, improve blood fat, antifatigue, protect the liver obvious effect that aspects such as protecting kidney has, for these health problems of solution of people provide effective approach.
For achieving the above object, the invention provides a kind of coagulating type matrimony vine ferment yak yoghourt.Its by percentage by weight be 80% ~ 90% fresh yak milk, 5% ~ 15% the matrimony vine ferment of one or both the fermented by mixed bacterium in fruit wine yeast and monascus, the xylitol of 3% ~ 10% and the starch of 0.25% ~ 1% form.
Preferably, include for coagulating type matrimony vine ferment yak yoghourt:
Following component containing percentage by weight: matrimony vine ferment 10%, yak milk 82.25%, xylitol 7% and starch 0.4%.
The present invention also has the production method about matrimony vine ferment.
The production method of matrimony vine ferment of the present invention, includes: pulverized by the FRUCTUS LYCII of drying, gets 20 ~ 80 mesh sieve powder; Mixing, sterilizing: above-mentioned matrimony vine powder is mixed in proportion with water, sterilizing 15 ~ 20min at 121 DEG C; One time fermentation: adjust PH to 6.5 ~ 7.0 to inoculate after solid-liquid ratio (w/w) 1: 10 ~ 1: 30, mixture≤18 DEG C, the bacterial classification that connects is monascus, inoculum concentration 5 ~ 8%, aerobic fermentation after inoculation, fermentation time 48 ~ 96h; Secondary fermentation: after Fermentation Condition of Monascus spp terminates, adjusts PH to 7.5 ~ 8.5, inoculation saccharomyces cerevisiae, kind amount 5 ~ 10%, mixed culture fermentation time 72 ~ 96h; Ultrasonic wave process: after secondary fermentation terminates, the ultrasonic process 5 ~ 30min of 80 ~ 200W; Centrifugal, filter, dry: by the fermentate of ultrasonic wave process, under 3000 ~ 6000rpm, centrifugal 8 ~ 12min gets supernatant, filters, and filtrate reduced in volume is to solid content >=14%, and drying and crushing, finally obtains dry matrimony vine ferment.
Preferably, the method for the preparation of matrimony vine ferment includes:
Matrimony vine pulverizes and sieves: pulverized by the FRUCTUS LYCII of drying, gets 60 mesh sieve powder;
Mixing, sterilizing: above-mentioned matrimony vine powder is mixed according to a certain percentage with water, sterilizing 15min at 121 DEG C;
Inoculation, to cultivate: one time fermentation: adjust PH to 6.5 to inoculate monascus, inoculum concentration 6% after solid-liquid ratio (w/w) 1: 15, mixture≤18 DEG C, aerobic fermentation after inoculation, fermentation time 72h; Secondary fermentation: after Fermentation Condition of Monascus spp terminates, adjusts PH to 7.5, inoculation saccharomyces cerevisiae, kind amount 7%, mixed culture fermentation time 84h;
The ultrasonic 15min of ultrasonic wave process: 120W;
Centrifugal, suction filtration, freeze drying: by the fermentate of ultrasonic process, under 5000rpm, centrifugal 10min gets supernatant, filter, concentrate filtrate to solid content >=16%, drying and crushing, finally obtains dry matrimony vine ferment.
The present invention also has the preparation method about coagulating type matrimony vine ferment yak yoghourt.
The preparation method of coagulating type matrimony vine ferment yak yoghourt of the present invention, includes:
(1) prepare burden: matrimony vine ferment is added into yak milk by the addition of 5% ~ 20%;
(2) homogeneous: homogeneous is to prevent fat floating, makes lipomicron, improves mouthfeel; Homogenization condition: before homogeneous, should first by preheating of mixed material to 50 ~ 60 DEG C, and homogenization pressure is 15 ~ 30MPa, and after homogeneous, yoghourt-flavored increases, solidifying fast fine and smooth lubrication;
(3) sterilization and cooling: object: 1. remove the oxygen in raw milk, reduce redox reaction, obviously promote the growth of lactic acid bacteria; 2. due to the sex change of protein, hardness and the tissue of cow's milk is improved; 3. to preventing whey to be separated effectively; Sterilization conditions: 90 ~ 100 DEG C, 10 ~ 50min.Compound after sterilization be cooled to 40 ~ 45 DEG C for subsequent use; Also high-temperature instantaneous sterilization can be adopted, operation: 135 ~ 140 DEG C of heating 1 ~ 4s; Be conducive to the preservation of nutritional labeling like this, reduce and boil smell;
(4) lactic acid bacteria fermenting agent and technological requirement: 1. bacterial classification: lactobacillus bulgaricus and thermophilus bacterial classification (2: 1); 2. the preparation of leavening: mother culture → middle leavening → working stock culture.3. process conditions: inoculum concentration 2.0% ~ 3.0%, bacterial classification ratio is 2: 1; Main fermentation temperature is 42 ~ 45 DEG C, and the time is 2.5 ~ 3.5h; 4. governing factor: inoculum concentration, leavening are active, cultivation temperature; The condition of 5. fermenting is: fillingly enter fermenting cellar rapidly, 42 ~ 45 DEG C afterwards, fermentation 2.5 ~ 4h, and reach curdled appearance, acidity 0.7 ~ 0.8%, pH is lower than 4.6; Again fermentate is moved in the freezer of 2 ~ 6 DEG C and deposit 8 ~ 16h (prevent peracid, promote that aromatic substance produces, increase the viscosity of goods); 6. the Rule of judgment of fermentation termination is: structural state is curdled appearance, does not have too much whey segregation phenomenon (whey is separated≤10%).
(5) secondary fermentation and refrigeration: after primary fermentation terminates, the freezer moving into 0 ~ 5 DEG C immediately carries out cooling preservation, because the temperature of sour yak milk itself can not reduce to less than 10 DEG C immediately, so still there is a process continuing fermentation, promote that aromatic substance produces, increase the viscosity of goods.Afterripening fermentation also will note the control of structural state and time, prevents peracid.The after fermentation time is 12 ~ 48 hours.
Preferably, the method for the preparation of coagulating type matrimony vine ferment yak yoghourt includes:
(1) prepare burden: matrimony vine ferment is added in yak milk by the addition of 10%;
(2) homogeneous: preheating of mixed material to 50 DEG C, homogenization pressure is 25MPa;
(3) sterilization and cooling: 90 DEG C, 15min.Compound after sterilization be cooled to 40 DEG C for subsequent use;
(4) lactic acid bacteria fermenting agent and technological requirement: inoculum concentration 2.5%, bacterial classification ratio is 2: 1.Main fermentation temperature is 42 DEG C, and the time is 3.0h; When reaching curdled appearance, acidity 0.7%, pH4.2; Again fermentate is moved in the freezer of 4 DEG C and deposit 12h;
(5) secondary fermentation and refrigeration: after primary fermentation terminates, the freezer moving into 0 DEG C immediately carries out cooling preservation, continues fermentation; After fermentation time 24h.
Because the present invention can utilize the matrimony vine ferment yak yoghourt being applicable to commercially producing, and then provide matrimony vine and yak milk deep processed product to meet the need of market, reach object of the present invention.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
(1) matrimony vine ferment
Embodiment 1
Get 100kg 60 order matrimony vine sieve powder, add 2500kg water, sterilizing 15min at 121 DEG C, adjust PH to 6.5 to inoculate monascus, inoculum concentration 6% after cooling, aerobic fermentation after inoculation, fermentation time 72h; Secondary fermentation: after Fermentation Condition of Monascus spp terminates, adjusts PH to 7.5, inoculation saccharomyces cerevisiae 7%, fermentation time 84h; Fermentate after fermentation, through the ultrasonic 15min of 120W; 6000rpm is centrifugal, and 10min gets supernatant, filters, and filtrate reduced in volume is to solid content 14%, and drying and crushing, finally obtains dry matrimony vine ferment 18.46kg.
Embodiment 2
Get 100kg 60 order matrimony vine sieve powder, add 1000kg water, sterilizing 10min at 121 DEG C, adjust PH to 7.0 to inoculate monascus, inoculum concentration 8% after cooling, aerobic fermentation after inoculation, fermentation time 96h; Secondary fermentation: after Fermentation Condition of Monascus spp terminates, adjusts PH to 8.0, inoculation saccharomyces cerevisiae 10%, fermentation time 72h; Fermentate after fermentation, through the ultrasonic 5min of 200W; 5000rpm is centrifugal, and 15min gets supernatant, filters, and filtrate reduced in volume is to solid content 18%, and drying and crushing, finally obtains dry matrimony vine ferment 19.11kg.
(2) for the method for coagulating type matrimony vine ferment yak yoghourt
Embodiment 3
10kg matrimony vine ferment, 5kg xylitol and 0.4kg starch are added in 84.6kg yak milk, are preheated to 50 DEG C, homogenization pressure 25MPa; 90 DEG C, 15min sterilizing, be cooled to 40 DEG C for subsequent use; Inoculation lactobacillus bulgaricus and thermophilus bacterial classification (2: 1) 2.5kg, main fermentation temperature is 42 DEG C, and the time is 3.0h.Again fermentate is moved in the freezer of 4 DEG C and deposit 12h; After primary fermentation terminates, the freezer moving into 0 DEG C immediately carries out cooling preservation, continues fermentation.After fermentation time 24h.Obtained matrimony vine ferment yak yoghourt 96.75kg, acidity 0.7%, pH4.2.
Embodiment 4
15kg matrimony vine ferment, 7kg xylitol and 0.25kg starch are added in 77.75kg yak milk, are preheated to 60 DEG C, homogeneous, homogenization pressure 30MPa; 100 DEG C, 10min sterilizing, be cooled to 45 DEG C for subsequent use; Inoculation lactobacillus bulgaricus and thermophilus bacterial classification (2: 1) 3.0kg, main fermentation temperature is 45 DEG C, and the time is 2.5h.Again fermentate is moved in the freezer of 2 DEG C and deposit 8h; After primary fermentation terminates, the freezer moving into 4 DEG C immediately carries out cooling preservation, continues fermentation.After fermentation time 12h.Obtained matrimony vine ferment yak yoghourt 97.29kg, acidity 0.8%, pH4.8.
Concrete manufacture of the present invention and implementation method from the above, really can provide a kind of and integrate the novel fermentation dairy products that local flavor and health care have health-care efficacy.Solve and cause the structural state of fragile Yoghourt acid cure colloid to wreck owing to shaking in transporting procedures, make soured milk whey precipitation, viscosity reduction, thus reduce this unavoidable problem of value of commodity.
Claims (5)
1. a coagulating type matrimony vine ferment yak yoghourt, is characterized in that: its by percentage by weight be the fresh cow milk of 80% ~ 90%, matrimony vine ferment, the xylitol of 3% ~ 10% and the starch of 0.25% ~ 1% of 5% ~ 15% forms.
2. a kind of coagulating type matrimony vine ferment yak yoghourt according to claim 1, is characterized in that: described matrimony vine ferment is that Chinese wolfberry fruit powder obtains tunning after fermentable.
3. a kind of coagulating type matrimony vine ferment yak yoghourt according to claim 2, is characterized in that: described matrimony vine ferment is first through Fermentation Condition of Monascus spp, then obtains tunning through fruit wine yeast and monascus mixed culture fermentation.
4. a kind of coagulating type matrimony vine ferment yak yoghourt according to claim 1, is characterized in that: described matrimony vine ferment is obtained by following steps:
(1) matrimony vine pulverizes and sieves: pulverized by the FRUCTUS LYCII of drying, gets 20 ~ 80 mesh sieve powder;
(2) mixing, sterilizing: above-mentioned matrimony vine powder is mixed according to a certain percentage with water, sterilizing 10 ~ 20min at 121 DEG C;
(3) inoculate, cultivate: one time fermentation: adjust PH to 6.5 ~ 7.0 inoculate after solid-liquid ratio 1: 10 ~ 1: 30w/w, mixture≤18 DEG C, the bacterial classification that connects is monascus, inoculum concentration 5 ~ 8%, inoculate aerobic fermentation afterwards, fermentation time 48 ~ 96h;
Secondary fermentation: after Fermentation Condition of Monascus spp terminates, adjusts PH to 7.5 ~ 8.5, inoculation saccharomyces cerevisiae 5 ~ 10%, mixed culture fermentation time 72 ~ 96h;
(4) ultrasonic wave process: after secondary fermentation terminates, the ultrasonic process 5 ~ 30min of 80 ~ 200W;
(5) centrifugal, filter, dry: by the fermentate of ultrasonic process, under 3000 ~ 6000rpm, centrifugal 8 ~ 12min gets supernatant, filters, and filtrate reduced in volume is to solid content >=14%, and drying and crushing, finally obtains dry matrimony vine ferment.
5. a preparation method for coagulating type matrimony vine ferment yak yoghourt, is characterized in that: described coagulating type matrimony vine ferment yak yoghourt is obtained by following steps:
(1) prepare burden: matrimony vine ferment is added into yak milk by the addition of 5% ~ 20%;
(2) homogeneous: before homogeneous, should first by preheating of mixed material to 50 ~ 60 DEG C, and homogenization pressure is 15 ~ 30MPa;
(3) sterilization and cooling: sterilization conditions: 90 ~ 100 DEG C, 10 ~ 20min; Compound after sterilization be cooled to 40 ~ 45 DEG C for subsequent use; Also high-temperature instantaneous sterilization can be adopted, 135 ~ 140 DEG C of heating 1 ~ 3s;
(4) lactic acid bacteria fermenting agent and technological requirement: inoculum concentration 2.0% ~ 3.0%, bacterial classification ratio is 2: 1; Main fermentation temperature is 42 ~ 45 DEG C, and the time is 2.5 ~ 3.5h; When reaching curdled appearance, acidity 0.7 ~ 0.8%, pH is lower than 4.6; Again fermentate is moved in the freezer of 2 ~ 6 DEG C and deposit 8 ~ 16h; The Rule of judgment of fermentation termination is: structural state is curdled appearance, and whey is separated≤10%;
(5) secondary fermentation and refrigeration: after primary fermentation terminates, the freezer moving into 0 ~ 5 DEG C immediately carries out cooling preservation, continues fermentation; After fermentation time 12 ~ 48h.
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| CN106722470A (en) * | 2016-12-08 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of green plum ferment colloid |
| CN106804718A (en) * | 2015-12-02 | 2017-06-09 | 吴长海 | A kind of yak yoghourt powder of enhance immunity and preparation method thereof |
| CN107343538A (en) * | 2017-06-21 | 2017-11-14 | 青海省畜牧兽医科学院 | A kind of yak yoghourt powder and preparation method thereof |
| CN107586731A (en) * | 2017-10-18 | 2018-01-16 | 上海应用技术大学 | A kind of saccharomyces cerevisiae and its application in fruit ferment product |
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