CN104472706A - Production process of water chestnut flavor probiotic yogurt - Google Patents
Production process of water chestnut flavor probiotic yogurt Download PDFInfo
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- CN104472706A CN104472706A CN201410744088.8A CN201410744088A CN104472706A CN 104472706 A CN104472706 A CN 104472706A CN 201410744088 A CN201410744088 A CN 201410744088A CN 104472706 A CN104472706 A CN 104472706A
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- water chestnut
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Abstract
The invention provides a production process of water chestnut flavor probiotic yogurt. The production process comprises the following steps: collecting milk; performing pretreatment; batching materials; preheating; degassing; homogenizing; sterilizing; inoculating, wherein strains are bifidobacterium, lactobacillus acidophilus and enterococcus, a volume ratio of bifidobacterium to lactobacillus acidophilus to enterococcus is 0.5:0.5:1.5, the inoculation quantity is 3-4%, and the inoculation temperature is 40-42 DEG C; stirring for 15-20 minutes after inoculation; fermenting: fermenting a uniformly-mixed material for 4-6 hours at 40-42 DEG C, controlling acidity in a fermentation process, performing demulsification until fermenting to end point acidity, and cooling to 18-24 DEG C; adding water chestnut juice; and filling, and refrigerating. The water chestnut flavor probiotic yogurt disclosed by the invention is unique in taste, and has refreshing taste in sour and sweet taste; and meanwhile, the water chestnut flavor probiotic yogurt has good health effects.
Description
Technical field
The present invention relates to a kind of water chestnut taste probiotic yogurt production 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 water chestnut taste probiotic yogurt production technology, there is good mouthfeel, all have certain inhibitory action to staphylococcus aureus, Escherichia coli, aerobacteria and Pseudomonas aeruginosa, also having certain effect to reducing blood pressure.
The invention provides a kind of water chestnut taste probiotic yogurt production 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 88-92 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 part, 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=0.5:0.5:1.5, 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) water chestnut is obtained water chestnut juice through pretreatment, add water chestnut juice in material after fermentation, addition is the 10-12% of quality of material;
(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 stabilizing agent is selected from one or more in pectin, gelatin, converted starch or sodium pyrophosphate.
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 and butter, 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/(45-50 of Bifidobacterium volume).
Water chestnut adds in Yoghourt and prepares a kind of water chestnut taste probiotic yogurt by the present invention, special taste, with clearly in sour-sweet, effectively can suppress enteron aisle spoilage organisms growth and breeding, reducing toxin, promoting defecation, improve gut function, play antitumor, while immunoloregulation function, all have certain inhibitory action to staphylococcus aureus, Escherichia coli, aerobacteria and Pseudomonas aeruginosa, also there is certain effect to reducing blood pressure, there is 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.
Water chestnut taste probiotic yogurt production craft step of the present invention 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 88-92 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 part, 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 and butter, 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=0.5:0.5:1.5, 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 1:45-50, 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: 106 ~ 109CFU/ml.
11, water chestnut is shelled clean, by pulp at a high speed (2000-2500r/min) stir and squeeze the juice, filter, retain filtrate, high temperature sterilization (120 DEG C, 5min), obtains water chestnut juice; Added by the water chestnut juice of sterilization in the material after fermentation, addition is the 10-12% of quality of material, stirs;
12, filling;
13, 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 (4)
1. a water chestnut taste probiotic yogurt production 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 88-92 weight portion, white granulated sugar 7-10 weight portion, butter 1-2 part, 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=0.5:0.5:1.5, 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) water chestnut is obtained water chestnut juice through pretreatment, add water chestnut juice in material after fermentation, addition is the 10-12% of quality of material;
(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, it 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 and butter, 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.
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/(45-50 of Bifidobacterium volume).
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| CN201410744088.8A CN104472706A (en) | 2014-12-09 | 2014-12-09 | Production process of water chestnut flavor probiotic yogurt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747062A (en) * | 2016-03-04 | 2016-07-13 | 刘鹏扬 | Water chestnut juice high activity lactobacillus beverage and preparation method thereof |
| CN106720328A (en) * | 2016-12-05 | 2017-05-31 | 扬州大学 | A kind of preparation method of natural water chestnut jam acidified milk |
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| CN1100267A (en) * | 1994-07-19 | 1995-03-22 | 轻工业部食品发酵工业科学研究所 | Water chestnut milk |
| DE19913399A1 (en) * | 1999-03-25 | 2000-09-28 | Manfred Kroeplin | Sour milk products containing chufa, especially set or stirred yogurt, are produced by adding chufa nuts to milk before fermentation |
| CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
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2014
- 2014-12-09 CN CN201410744088.8A patent/CN104472706A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100267A (en) * | 1994-07-19 | 1995-03-22 | 轻工业部食品发酵工业科学研究所 | Water chestnut milk |
| DE19913399A1 (en) * | 1999-03-25 | 2000-09-28 | Manfred Kroeplin | Sour milk products containing chufa, especially set or stirred yogurt, are produced by adding chufa nuts to milk before fermentation |
| CN103609700A (en) * | 2013-11-30 | 2014-03-05 | 倪晓旺 | Yoghourt beverage with blood fat reducing function and processing technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747062A (en) * | 2016-03-04 | 2016-07-13 | 刘鹏扬 | Water chestnut juice high activity lactobacillus beverage and preparation method thereof |
| CN106720328A (en) * | 2016-12-05 | 2017-05-31 | 扬州大学 | A kind of preparation method of natural water chestnut jam acidified milk |
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Inventor after: Xia Qixiong Inventor after: Ning Wudi Inventor after: Wei Qibiao Inventor after: Huang Ling Inventor after: Wu Rixin Inventor after: Ma Dan Inventor before: Xia Qixiong Inventor before: Ning Wudi Inventor before: Wu Rixin Inventor before: Wei Qibiao Inventor before: Ma Dan |
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Application publication date: 20150401 |