CN104430879A - Process for producing corn-konjak-flavor probiotic yogurt - Google Patents

Abstract

The invention provides a process for producing corn-konjak-flavor probiotic yogurt. The process comprises the following steps: collecting milk, pretreating, proportioning materials, pretreating, degassing, homogenizing, sterilizing, inoculating, mixing for 15-20 minutes, fermenting, adding corn slurry and konjak slurry, filling and performing cold preservation, wherein strains comprise bifidobacterium, lactobacillus acidophilus and enterococcus, and the volume ratio of the three strains is 0.5: 0.5: 1.6, the inoculation amount is 3-4 percent, the inoculation temperature is 40-42 DEG C; and the step of fermentation comprises fermenting uniformly-mixed materials under 40-42 DEG C for 4-6 hours by controlling the acidity, demulsifying after fermentation reaches the final acidity, and cooling to 18-24 DEG C. The corn-konjak-flavor probiotic yogurt obtained according to the process disclosed by the invention has unique flavor, is sour and sweet, has aroma of corn and konjak, scientific formula and balanced nutrition, can be easily absorbed by human bodies, and has a good health care effect.

Description

A kind of corn and Amorphophalus rivieri taste probiotic acid milk producing technology

Technical field

The present invention relates to a kind of corn and Amorphophalus rivieri taste probiotic acid milk producing technology.

Background technology

Probio, this concept derives from Greek the earliest, is meant to " useful to life ".As far back as the ancient times, the food just containing lactic fermentation class in the diet of the mankind.So-called probio can live arrival small intestine exactly, and suppresses the breeding of harmful bacteria in intestines, promotes intestinal movement, thus improves enteron aisle function, improve the beneficial bacterium of defecation condition.Probio is that they can strengthen and keep the natural equilibrium of enteron aisle to healthy useful friendly bacterium, is also to whole body health and the very important balance of immune system.

Develop hundreds of probio health product abroad, comprising: containing the yoghurt of probio, yogurt, Fermented Soybean Milk and oral liquid, tablet, capsule, powder agent etc. containing multiple probio.Up to now, the probio that scientist has found can be divided into three major types substantially, comprising:

1. lactobacillus class (as lactobacillus acidophilus, Lactobacillus casei, Lactobacillus Jensenii, Raman lactobacillus etc.);

2. Bifidobacterium class (as bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum etc.);

3. gram-positive cocci (as streptococcus fecalis, galactococcus, intermediary streptococcus etc.).In addition, some saccharomycete and enzyme is also had also can be included into the category of probio.

Beneficial flora passes through to produce H in enteron aisle ₂o ₂, ablastins, organic acid, diacetyl, material and other factors such as acetaldehyde, effectively can suppress enteron aisle spoilage organisms growth and breeding, reduce toxin, promote defecation, improve gut function, play antitumor, the health cares such as immunological regulation.Its health care of different strains is different, cooperatively interacts and appropriately can play good physiological function.The efficacy study of probio has related at present and has improved hypertension, high fat of blood, hyperglycaemia, reduces cancer incidence, improves immunity and control volume double recipe face.

At present, on milk product enterprise, " probio " is a very fiery word, such as AB100 probio, LABS beneficial flora, BB-12 active Bifidobacterium, imperial root B bacterium, lactobacillus bulgaricus etc.Except different mushroom titles, some brand Yoghourts also challenge Microflora, as being every kilogram 2,000,000,000 etc. in packaging remarkable position lined out activity probio quantity.All these, be all because the special health care that probiotic yogurt has becomes the new marketing concept of each Dairy Enterprise, for each enterprise occupies one seat in dairy products sectionalization market, form new growth engines.

Yoghourt exists because of probio, makes the shelf-life of Yoghourt short, the longlyest 4 DEG C time preserves 7 days, and lactic acid bacteria still has fermenting power at such a temperature, and with the prolongation of preservation time, content of lactic acid bacteria reduces, thus have impact on Yoghourt health care.For keeping Quality of Yoghourt, Yoghourt controls below 8 DEG C at the temperature General Requirements of sales section.

Along with the growth of China New Generation people, the raising of living standards of the people, the consumption demand of people also has a very large change, and has exceeded any period in the past to the requirement of food nutrition, health care and taste.Compared with pure milk, soymilk, the healthy nutritive value of Yoghourt is the highest.For this reason, sour milk products and output will obtain unprecedented development.

Summary of the invention

The invention provides a kind of corn and Amorphophalus rivieri taste probiotic acid milk producing technology, there is good mouthfeel, there is health care and the trophic function of corn and Amorphophalus rivieri simultaneously, possess good health-care efficacy.

The invention provides a kind of corn and Amorphophalus rivieri taste probiotic acid milk producing technology, step is as follows: up-to-standard fresh milk milk collection is put in storage by (1);

(2) pretreatment is carried out to former milk;

(3) prepare burden: raw material is: former milk 92-95 weight portion, white granulated sugar 6-8 weight portion, stabilizing agent 1-2 weight portion;

(4) preheating; Degassed; Homogeneous; Sterilization;

(5) inoculate; Described bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.6, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, 15-20 minute is stirred, so that make each material evenly spread in milk after inoculation;

(6) ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling;

(7) corn and Amorphophalus rivieri are obtained corn slurries and Amorphophalus rivieri slurries respectively through pretreatment, joined in the material after fermentation, addition is the 10-12% of quality of material, and the mass ratio of corn slurries and Amorphophalus rivieri slurries is 3:1;

(8) filling, refrigeration: product carries out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.

Preferably, described batching is dry mixed stabilizing agent and white granulated sugar, when former milk temperature reaches 45 DEG C, adds the material after being dry mixed, be warming up to 60 DEG C, carry out material, needs to open to stir and emulsify at a high speed pump while material, circulates about 25 minutes.

Preferably, also polydextrose is added during described inoculation.

Preferably, the addition of described polydextrose is the 1/(43-46 of Bifidobacterium volume).

Preferably, the pre-treatment step of described corn is as follows:

The selection of a, sweet corn kernel: select ripe intact, protein content is high, extraction yield is high, not containing the sweet corn kernel of remains of pesticide;

B, blanching is comprised to sweet corn kernel pretreatment precook, soak: the sodium isoascorbate mixed solution blanching 3 minutes iblet being placed in the citric acid of 0.04%m/m and 0.06%m/m, mixed solution temperature is 95 ~ 100 DEG C, and corn grain and freezing sweet corn kernel need the demineralized water with 50-60 DEG C to soak 40 minutes after blanching; Fresh sweet corn kernel does not need to soak;

C, will through pretreated sweet corn kernel colloid mill or automatic separating soya-bean milk making machien defibrination, slurries are pumped in material-compound tank after 200 orders filter; Filter residue adds a small amount of hot water and grinds one time with colloid mill again, and slurries are pumped in material-compound tank after 200 orders filter, and the corn slurries handled well are through 65-70 DEG C, 20-25MPa homogeneous, for subsequent use after high-temperature short-time sterilization.

Corn of the present invention is with Amorphophalus rivieri taste probiotic yogurt unique flavor, and sweet and sour taste, has corn with the fragrance of Amorphophalus rivieri, proportioning science, balanced in nutrition, is easy to absorption of human body, possesses good health-care efficacy.

Detailed description of the invention

Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.

Corn of the present invention is with Amorphophalus rivieri taste probiotic yogurt production craft step is as follows:

1, by goat's horn mountain dairy farm, francolin river dairy farm collection antibiotic-free fresh milk that enterprise is own, carry out quality testing and examination to the fresh milk collected, up-to-standard fresh milk milk collection warehouse-in, as the former milk of probiotic yogurt.Organoleptic standard when wherein detecting is see table 1, and physical and chemical standards is see table 2.

Organoleptic indicator in the former milk inspection of table 1

。

Physical and chemical index in the former milk inspection of table 2

。

2, former milk is carried out pretreatment: first former milk is preheated to 50-60 DEG C, breast, is separated the impurity in former milk only; According to actual needs standardization is carried out to former milk, when needing concentrated, concentrate; Former milk is carried out sterilization by sterilizer, and sterilization conditions is 85 DEG C, 15s, makes dry in former milk reach more than 13%; 2-5 DEG C of storage is cooled to after sterilization; Should remain that in storage process milk temperature is at 2-5 DEG C, and must in 24 hours for the production of.

3, prepare burden: feed temperature controlled at 45 DEG C ~ 55 DEG C and prepare burden: raw material is: former milk 92-95 weight portion, white granulated sugar 6-8 weight portion, stabilizing agent 1-2 weight portion; Wherein stabilizing agent is selected from one or more in pectin, gelatin, converted starch or sodium pyrophosphate.Stabilizing agent and white granulated sugar are dry mixed, when former milk temperature reaches 45 DEG C, add the material after being dry mixed, be warming up to 60 DEG C, carry out material, need while material to open and stir and emulsify at a high speed pump, circulate about 25 minutes.

4, preheating: be preheated to 65 DEG C ~ 85 DEG C through sterilization machine after proportioning materials;

5, degassed: after preheating, milk carries out degassed through degassing tank, pressure should be controlled well at this.

6, homogeneous: after degassed, milk is squeezed into homogenizer, carries out homogeneous process under 55 DEG C ~ 65 DEG C temperature, 18-25MPa condition;

7, sterilization: after homogeneous, material carries out sterilization by heat exchanger, sterilization conditions is 135 DEG C, 6s.

8, cool: the material after sterilization changes through plate and is cooled to 40-42 DEG C and squeezes in fermentation tank.

9, inoculate: bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, and volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.6, and inoculum concentration is 3-4%, inoculation temperature must be constant, guarantees at 40-42 DEG C.Add polydextrose afterwards, the volume ratio of polydextrose and Bifidobacterium is 1:43-46, polydextrose not only contributes to Yoghourt fermentation, slow down whey separate out or do not separate out, improve the structural state of product, improve milk fragrance, and there is the effect promoting Bifidobacterium propagation, the alimentary health-care function of Yoghourt can be supplemented.15-20 minute is stirred, so that make each material evenly spread in milk after inoculation.

10, ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, make it solidify, during the fermentation, must not stirring be opened.Fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling.Squeeze into and prepare filling in the packed tank of Yoghourt, observe and treat the sensory modalities such as viscosity, mouthfeel, particle of tinning feed liquid, and detect full item physical and chemical index.Physical and chemical index: fat >=2.5 ﹪, protein >=2.3 ﹪, non-fat solid >=6.5 ﹪, acidity (° T): 70 ° of T ~ 110 ° T, white granulated sugar >=5.0 ﹪, probiotics viable bacteria group: 107-110CFU/ml.

11, corn is carried out pretreatment, obtain corn slurries, concrete steps are as follows:

The selection of a, sweet corn kernel:

Should select ripe intact, protein content is high, extraction yield is high, not containing the sweet corn kernel of remains of pesticide;

B, blanching is comprised to sweet corn kernel pretreatment precook, soak;

Iblet is placed in the sodium isoascorbate mixed solution blanching 3 minutes of the citric acid of 0.04%m/m and 0.06%m/m, mixed solution temperature is 95 ~ 100 DEG C, and corn grain and freezing sweet corn kernel need the demineralized water with 50-60 DEG C to soak 40 minutes after blanching; Fresh sweet corn kernel does not need to soak;

C, will through pretreated sweet corn kernel colloid mill or automatic separating soya-bean milk making machien defibrination, slurries are pumped in material-compound tank after 200 orders filter; Filter residue adds a small amount of hot water and grinds one time with colloid mill again, and slurries are pumped in material-compound tank after 200 orders filter, and the corn slurries handled well are through 65-70 DEG C, 20-25MPa homogeneous, for subsequent use after high-temperature short-time sterilization.

12, water Amorphophalus rivieri powder being added 100 mass parts reconstitutes, and must arrive Amorphophalus rivieri slurries, for subsequent use after high-temperature short-time sterilization;

13, add in the material after fermentation by corn slurries and Amorphophalus rivieri slurries, addition is the 10-12% of quality of material, and the mass ratio of corn slurries and Amorphophalus rivieri slurries is 3:1, stirs;

14, filling;

15, product is carried out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.

Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (5)

1. corn and an Amorphophalus rivieri taste probiotic acid milk producing technology, is characterized in that: step is as follows: up-to-standard fresh milk milk collection is put in storage by (1);

(2) pretreatment is carried out to former milk;

(3) prepare burden: raw material is: former milk 92-95 weight portion, white granulated sugar 6-8 weight portion, stabilizing agent 1-2 weight portion;

(4) preheating; Degassed; Homogeneous; Sterilization;

(5) inoculate; Described bacterial classification is Bifidobacterium, lactobacillus acidophilus and enterococcus, volume ratio is Bifidobacterium: lactobacillus acidophilus: enterococcus=0.5:0.5:1.6, and inoculum concentration is 3-4%, and inoculation temperature is at 40-42 DEG C, 15-20 minute is stirred, so that make each material evenly spread in milk after inoculation;

(6) ferment: by the material of mixing at 40-42 DEG C of temperature bottom fermentation 4-6 hour, fermentation processes acidity, acidity (pH4.55) to terminal of fermenting carries out breakdown of emulsion in turn on agitator 1-2 minute afterwards, opens temperature 18-24 DEG C when frozen water cools the temperature to filling;

(7) corn and Amorphophalus rivieri are obtained corn slurries and Amorphophalus rivieri slurries respectively through pretreatment, joined in the material after fermentation, addition is the 10-12% of quality of material, and the mass ratio of corn slurries and Amorphophalus rivieri slurries is 3:1;

(8) filling, refrigeration: product carries out 24 h refrigeration after-ripening in freezer, and after warehouse-in 8-12 hour (comprising in 24 hours ripening times) product is cooled to 2-6 DEG C.

2. technique according to claim 1, is characterized in that: described batching is dry mixed stabilizing agent and white granulated sugar, when former milk temperature reaches 45 DEG C, add the material after being dry mixed, be warming up to 60 DEG C, carry out material, need while material to open to stir and emulsify at a high speed pump, circulate about 25 minutes.

3. technique according to claim 1, is characterized in that: also add polydextrose during described inoculation.

4. technique according to claim 3, is characterized in that: the addition of described polydextrose is the 1/(43-46 of Bifidobacterium volume).

5. technique according to claim 1, is characterized in that: the pre-treatment step of described corn is as follows:

The selection of a, sweet corn kernel: select ripe intact, protein content is high, extraction yield is high, not containing the sweet corn kernel of remains of pesticide;

B, blanching is comprised to sweet corn kernel pretreatment precook, soak: the sodium isoascorbate mixed solution blanching 3 minutes iblet being placed in the citric acid of 0.04%m/m and 0.06%m/m, mixed solution temperature is 95 ~ 100 DEG C, and corn grain and freezing sweet corn kernel need the demineralized water with 50-60 DEG C to soak 40 minutes after blanching; Fresh sweet corn kernel does not need to soak;

C, will through pretreated sweet corn kernel colloid mill or automatic separating soya-bean milk making machien defibrination, slurries are pumped in material-compound tank after 200 orders filter; Filter residue adds a small amount of hot water and grinds one time with colloid mill again, and slurries are pumped in material-compound tank after 200 orders filter, and the corn slurries handled well are through 65-70 DEG C, 20-25MPa homogeneous, for subsequent use after high-temperature short-time sterilization.