CN104738170A - Fritillaria taipaiensis crude polysaccharide yogurt and preparation method thereof - Google Patents
Fritillaria taipaiensis crude polysaccharide yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a fritillaria taipaiensis crude polysaccharide yogurt. A preparation method comprises the following steps: (1) grinding a dry fritillaria taipaiensis product into powder and sieving; (2) degreasing with petroleum ether and ethyl alcohol; (3) carrying out ultrasonic treatment; (4) removing protein; (5) homogenizing fresh cow milk; (6) preparing original lactic acid milk; (7) fermenting, namely mixing 160 parts of original lactic acid milk, 400 parts of fresh cow milk, 12-16 parts of white granulated sugar and 1-1.5 parts of fritillaria taipaiensis crude polysaccharide, stirring and mixing evenly, standing and fermenting at 42-43 DEG C for 7-8 hours to obtain initial fritillaria taipaiensis crude polysaccharide yogurt; and (8) ageing at 4 DEG C for 24-36 hours, so as to obtain the fritillaria taipaiensis crude polysaccharide yogurt. The fritillaria taipaiensis crude polysaccharide yogurt prepared by the method is unique in flavor, abundant in nutrient, stable in quality, and beneficial to storage, and has good development prospect.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of taipei fritillary bulb Thick many candies Yoghourt and preparation method thereof.
Background technology
Taipei fritillary bulb is the bulb of liliaceous plant taipei fritillary bulb Fritillaria taipaiensis P.Y.Li, and in oval or taper shape, diameter is 0.6 ~ 1.2cm, and height is 4 ~ 8mm, and surface is white, more smooth; Bitter but sweet flavor, is slightly cold; Have moistening lung, reduce phlegm, effect of cough-relieving, cures mainly cough with lung heat, bronchitis, and expectoration is unfavorable.At present around the developmental research of taipei fritillary bulb medical value, be mainly made into Chinese herbal product, health products, little effective component extracting is used for food production.More people so not only can not be allowed to touch the functional of the bulb of fritillary, and the processing cost of the bulb of fritillary is very high, can not well utilizes its resource.
Compound of polysaccharide is extensively present in Chinese medicine, biological species polysaccharide all plays important biologically active in antitumor, anti-ageing waiting for a long time, bulb of fritillary Thick many candies is as a kind of active ingredient of bulb of fritillary medicinal material, in view of it has unique pharmacologically active, there is the value of research further and be developed to the prospect of monomer medicine, food.But the research of the different cultivars bulb of fritillary is mainly to the analysis of alkaloid, and the research of the extraction of polysaccharide and composition effect is relatively less all the time.
Cultured milk solves groups of people and has milk the situation of being not suitable with.Current Yoghourt type is on the market generally fruity, cereals and seasoning class, also Low lactose milk, low in calories, vitamin or protein fortification Yoghourt etc. is had according to particular demands crowd, but taipei fritillary bulb active ingredient is used for Yoghourt processing, is made into the sour milk products with certain health-care effect and commercially has no report.
Summary of the invention
A kind of taipei fritillary bulb Thick many candies Yoghourt that the object of this invention is to provide and preparation method thereof, this Yoghourt takes full advantage of the active ingredient polysaccharide of taipei fritillary bulb, added in polyacid milk, given full play to the value of taipei fritillary bulb, too increase the diversity of Yoghourt, its preparation method is simple simultaneously, with low cost, the taipei fritillary bulb Thick many candies yoghourt-flavored prepared is unique, nutritious, has good development prospect.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of taipei fritillary bulb Thick many candies Yoghourt, its preparation method comprises the following steps:
(1) taipei fritillary bulb dry product abrasive dust is crossed 100 mesh sieves;
(2) degreasing: powder is placed in apparatus,Soxhlet's, is back to colourless with benzinum under 60 DEG C of conditions, then uses 80% alcohol extract 2.5 ~ 3.5h; Wherein, the solid-liquid weight/volume of taipei fritillary bulb powder and benzinum is 1:11 ~ 13; The solid-liquid weight/volume of taipei fritillary bulb powder and 80% ethanol is 1:11 ~ 13;
(3) material in apparatus,Soxhlet's is taken out, taipei fritillary bulb residue is obtained after volatilizing solvent, be that 1:12 ~ 18 add deionized water and carry out ultrasonic wave process in taipei fritillary bulb residue by solid-liquid weight ratio, ultrasonic power is 300 ~ 400W, processing time is 15 ~ 20min, temperature is 70 ~ 80 DEG C, then filters;
(4) removing protein: filtrate is concentrated into 1/4 ~ 1/6 of original volume, then add the mixture of n-butanol and chloroform, mixing, stratification, Aspirate supernatant, then adds 3 ~ 4 times of 95% alcohol settling 24h, finally carrying out decompress filter again obtains taipei fritillary bulb Thick many candies, for subsequent use;
(5) fresh cow milk is preheated to 65 ~ 67 DEG C, after being then cooled to 53 ~ 55 DEG C, to obtain fresh cow milk homogenizing fluid for subsequent use for homogeneous, and in homogenizing process, pressure is 18 ~ 20MPa;
(6) preparation of former lactate milk: be cooled to 45 DEG C by after the sterilizing of fresh cow milk homogenizing fluid, then add direct putting type ferment agent for sour milk, leaves standstill 6 ~ 8h; Wherein sterilising temp is 80 DEG C, and sterilization time is 15min; Direct putting type ferment agent for sour milk addition is 2% of fresh cow milk homogenizing fluid weight; ;
(7) by following composition and parts by weight mixed culture fermentation: former lactate milk 160 parts, fresh cow milk 400 parts, white granulated sugar 12 ~ 16 parts, taipei fritillary bulb Thick many candies 1 ~ 1.5 part mixing, stir, in 42 ~ 43 DEG C of standing for fermentation 7 ~ 8h, obtain initial taipei fritillary bulb Thick many candies Yoghourt;
(8) initial taipei fritillary bulb Thick many candies Yoghourt is moved appearance in Yoghourt vessel, and be cooled to room temperature, then be placed in 4 DEG C of aging 24 ~ 36h, obtain taipei fritillary bulb Thick many candies Yoghourt.
Further, in step (2), the solid-liquid weight/volume of taipei fritillary bulb powder and benzinum is 1:12.
Further, in step (2), the solid-liquid weight/volume of taipei fritillary bulb powder and 80% ethanol is 1:12, and extraction time is 3h.
Further, in step (4), the volume ratio of n-butanol and chloroform is 1:5.
Further, n-butanol and the mixture of chloroform and the volume ratio of concentrated filtrate are 1:4.5 ~ 5 in step (4).
Further, in step (5), in fresh cow milk used, the NRV% of protein, fat and carbohydrate is respectively 3.0% ~ 3.5%, 3.6% ~ 4.5% and 4.0% ~ 4.5%.
Further, the bacterial classification in the direct putting type ferment agent for sour milk described in step (6) is selected from the mixture of lactobacillus bulgaricus and streptococcus thermophilus.
Further, the time of repose described in step (6) is 6.5h.
Further, white granulated sugar 16 parts, taipei fritillary bulb Thick many candies 1 part in step (7), fermentation time is 7h.
A kind of taipei fritillary bulb Thick many candies Yoghourt provided by the invention and preparation method thereof, has following several beneficial effect:
(1) taipei fritillary bulb Thick many candies Yoghourt utilizes direct putting type ferment agent for sour milk fermentation and acid, does not add any acidity regulator, the product safety obtained, and product with stable quality.
(2) taipei fritillary bulb Thick many candies Yoghourt contains the active ingredient of taipei fritillary bulb, also has the distinctive performance of Yoghourt, its unique flavor, nutritious, has good development prospect.
(3) taipei fritillary bulb Thick many candies sour milk stability is good, and pH value is 4.4-4.7, is beneficial to storage, can Shelf-life.
(4) taipei fritillary bulb can be combined with Yoghourt nutrition by this preparation method to greatest extent, and the whey that can effectively solve in yogurt production process separates out phenomenon.
Detailed description of the invention
Embodiment 1
A kind of taipei fritillary bulb Thick many candies Yoghourt, its preparation method comprises the following steps:
(1) accurately take taipei fritillary bulb dry product 10.0g abrasive dust and cross 100 mesh sieves;
(2) degreasing: by powder in apparatus,Soxhlet's, is back to colourless with 120mL benzinum 60 DEG C, then uses 120mL 80% alcohol extract 3h;
(3) material in apparatus,Soxhlet's is taken out, taipei fritillary bulb residue is obtained after volatilizing solvent, be in ultrasonic cell disruptor, carry out ultrasonic wave process after 1:12 ~ 18 add deionized water in taipei fritillary bulb residue by solid-liquid weight ratio, ultrasonic power is 300 ~ 400W, processing time is 15 ~ 20min, temperature is 70 ~ 80 DEG C, then filters;
(4) removing protein: filtrate is concentrated into 30mL through Rotary Evaporators, then the mixture 6mL adding n-butanol and chloroform, fully after mixing, stratification, Aspirate supernatant, then adds 3 ~ 4 times of 95% alcohol settling 24h, finally carrying out decompress filter again obtains taipei fritillary bulb Thick many candies, for subsequent use; Wherein the volume ratio of n-butanol and chloroform is 1:5;
(5) fresh cow milk is preheated to 65 ~ 67 DEG C, after being then cooled to 53 ~ 55 DEG C, to obtain fresh cow milk homogenizing fluid for subsequent use for homogeneous, and in homogenizing process, pressure is 18 ~ 20MPa;
(6) preparation of former lactate milk: be cooled to 45 DEG C by after the sterilizing of fresh cow milk homogenizing fluid, then adds MH-01 direct putting type ferment agent for sour milk, leaves standstill 6.5h, and object is activation fermented bacterium, makes fresh cow milk homogenizing fluid start caking;
Wherein in fresh cow milk used, the NRV% of protein, fat and carbohydrate is respectively 3.0% ~ 3.5%, 3.6% ~ 4.5% and 4.0% ~ 4.5%; Sterilising temp is 80 DEG C, and sterilization time is 15min;
MH-01 direct putting type ferment agent for sour milk addition is 2% of fresh cow milk homogenizing fluid weight, and its manufacturer is Harbin Meihua Biologic Technology Co., Ltd.;
(7) by following composition and the mixing of the former lactate milk of parts by weight mixed culture fermentation: 160g, 400g cow's milk, 16g white granulated sugar and 1g taipei fritillary bulb Thick many candies, mixing, in 42 ~ 43 DEG C of standing for fermentation 7h, obtains initial taipei fritillary bulb Thick many candies Yoghourt;
Ferment directly to adding taipei fritillary bulb Thick many candies, white granulated sugar and direct putting type ferment agent for sour milk in fresh cow milk homogenizing fluid, the product stability finally obtained is poor, poor quality, in order to address this problem, we are divided into step (6) and step (7) to carry out;
Step (6) object is activation fermented bacterium, makes it adapt to the growing environment of fresh cow milk homogenizing fluid; Step (7) is when being conducive to solidifying of Yoghourt after lactic acid bacteria amount reproduction, whey is separated out reduce, reduced sugar in white granulated sugar also can be fermented into galactolipin and lactic acid by lactic acid bacteria, forms the distinctive local flavor of Yoghourt, can cover the bitter taste of taipei fritillary bulb Thick many candies;
(8) initial taipei fritillary bulb Thick many candies Yoghourt is moved appearance in Yoghourt vessel, and be cooled to room temperature, then be placed in 4 DEG C of aging 24 ~ 36h, obtain taipei fritillary bulb Thick many candies Yoghourt Yoghourt.
Initial taipei fritillary bulb Thick many candies Yoghourt after having fermented directly can not place 4 DEG C of environment, first should be cooled to room temperature, then put into 4 DEG C of environment, make whey not easily separate out like this; The pH value of taipei fritillary bulb Thick many candies Yoghourt is 4.4-4.7, is conducive to later stage preservation.
Embodiment 2
Embodiment 2 difference from Example 1 is that step (7) is different, and be mainly that the addition of taipei fritillary bulb Thick many candies is different from embodiment 1, all the other steps are identical with embodiment 1.
Step (7) in embodiment 2: get the mixing of the former lactate milk of 160g, 400g cow's milk, 16g white granulated sugar and 1.5g taipei fritillary bulb Thick many candies, stir, in 42 ~ 43 DEG C of standing for fermentation 7h, obtain initial taipei fritillary bulb Thick many candies Yoghourt.
Embodiment 3
Embodiment 3 difference from Example 1 is that step (7) is different, and be mainly that the addition of white granulated sugar and taipei fritillary bulb Thick many candies is different from embodiment 1, all the other steps are identical with embodiment 1.
Step (7) in embodiment 3: get the mixing of the former lactate milk of 160g, 400g cow's milk, 12g white granulated sugar and 1.5g taipei fritillary bulb Thick many candies, stir, in 42 ~ 43 DEG C of standing for fermentation 7h, obtain initial taipei fritillary bulb Thick many candies Yoghourt.
Embodiment 4
Embodiment 4 difference from Example 1 is that step (7) is different, and addition and the fermentation time of white granulated sugar, taipei fritillary bulb Thick many candies are different from embodiment 1, and all the other steps are identical with embodiment 1.
Step (7) in embodiment 4: get the mixing of the former lactate milk of 160g, 400g cow's milk, 12g white granulated sugar and 1.5g taipei fritillary bulb Thick many candies, stir, in 42 ~ 43 DEG C of standing for fermentation 8h, obtain initial taipei fritillary bulb Thick many candies Yoghourt.
Embodiment 1 ~ 4 difference compares, in table 1.
Table 1 embodiment 1 ~ 4 difference compares
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Taipei fritillary bulb Thick many candies (g) | 1 | 1.5 | 1.5 | 1.5 |
| White granulated sugar (g) | 16 | 16 | 12 | 12 |
| Fermentation time (h) | 7 | 7 | 7 | 8 |
The taipei fritillary bulb Thick many candies Yoghourt prepared by said method, carries out the mensuration of sugariness, acidity to it.
(1) mensuration of sugariness
Sugariness assay method: fully stirred by taipei fritillary bulb Thick many candies Yoghourt, filters, and measures the sugariness of filtrate with sugariness tester;
(2) mensuration of acidity
Acidity assaying method: fully stirred by taipei fritillary bulb Thick many candies Yoghourt, filters, and the mL number of titration 100mL filtrate consumption 0.1mol/L NaOH is the acidity of taipei fritillary bulb Thick many candies Yoghourt.
(3) result
The taipei fritillary bulb Thick many candies Yoghourt sugariness prepared according to embodiment 1 ~ 4 method, the comparison of acidity, comparative result is in table 2.
The comparison of table 2 taipei fritillary bulb Thick many candies Yoghourt sugariness, acidity
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Sugariness (%) | 1.3 | 1.0 | 1.1 | 1.2 |
| Acidity (° T) | 4.292 | 5.684 | 4.218 | 4.324 |
The taipei fritillary bulb Thick many candies Yoghourt mouthfeel prepared according to embodiment 1 method is best, and its unique flavor is nutritious, is applicable to popular taste, has good development prospect.
Claims (10)
1. a preparation method for taipei fritillary bulb Thick many candies Yoghourt, is characterized in that, comprises the following steps:
(1) taipei fritillary bulb dry product abrasive dust is crossed 100 mesh sieves;
(2) degreasing: powder is placed in apparatus,Soxhlet's, is back to colourless with benzinum under 60 DEG C of conditions, then uses 80% alcohol extract 2.5 ~ 3.5h; Wherein, the solid-liquid weight/volume of taipei fritillary bulb powder and benzinum is 1:11 ~ 13; The solid-liquid weight/volume of taipei fritillary bulb powder and 80% ethanol is 1:11 ~ 13;
(3) material in apparatus,Soxhlet's is taken out, taipei fritillary bulb residue is obtained after volatilizing solvent, be that 1:12 ~ 18 add deionized water and carry out ultrasonic wave process in taipei fritillary bulb residue by solid-liquid weight ratio, ultrasonic power is 300 ~ 400W, processing time is 15 ~ 20min, temperature is 70 ~ 80 DEG C, then filters;
(4) removing protein: filtrate is concentrated into 1/4 ~ 1/6 of original volume, then add the mixture of n-butanol and chloroform, mixing, stratification, Aspirate supernatant, then adds 3 ~ 4 times of 95% alcohol settling 24h, finally carrying out decompress filter again obtains taipei fritillary bulb Thick many candies, for subsequent use;
(5) fresh cow milk is preheated to 65 ~ 67 DEG C, after being then cooled to 53 ~ 55 DEG C, to obtain fresh cow milk homogenizing fluid for subsequent use for homogeneous, and in homogenizing process, pressure is 18 ~ 20MPa;
(6) preparation of former lactate milk: be cooled to 45 DEG C by after the sterilizing of fresh cow milk homogenizing fluid, then add direct putting type ferment agent for sour milk, leaves standstill 6 ~ 8h; Wherein sterilising temp is 80 DEG C, and sterilization time is 15min; Direct putting type ferment agent for sour milk addition is 2% of fresh cow milk homogenizing fluid weight;
(7) by following composition and parts by weight mixed culture fermentation: former lactate milk 160 parts, fresh cow milk 400 parts, white granulated sugar 12 ~ 16 parts, taipei fritillary bulb Thick many candies 1 ~ 1.5 part mixing, stir, in 42 ~ 43 DEG C of standing for fermentation 7 ~ 8h, obtain initial taipei fritillary bulb Thick many candies Yoghourt;
(8) initial taipei fritillary bulb Thick many candies Yoghourt is moved appearance in Yoghourt vessel, and be cooled to room temperature, then be placed in 4 DEG C of aging 24 ~ 36h, obtain taipei fritillary bulb Thick many candies Yoghourt.
2. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, is characterized in that, in step (2), the solid-liquid weight/volume of taipei fritillary bulb powder and benzinum is 1:12.
3. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, is characterized in that, in step (2), the solid-liquid weight/volume of taipei fritillary bulb powder and 80% ethanol is 1:12, and extraction time is 3h.
4. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, is characterized in that, in step (4), the volume ratio of n-butanol and chloroform is 1:5.
5. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, is characterized in that, n-butanol and the mixture of chloroform and the volume ratio of concentrated filtrate are 1:4.5 ~ 5 in step (4).
6. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, it is characterized in that, in step (5), in fresh cow milk used, the NRV% of protein, fat and carbohydrate is respectively 3.0% ~ 3.5%, 3.6% ~ 4.5% and 4.0% ~ 4.5%.
7. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, it is characterized in that, the bacterial classification in the direct putting type ferment agent for sour milk described in step (6) is selected from the mixture of lactobacillus bulgaricus and streptococcus thermophilus.
8. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, it is characterized in that, the time of repose described in step (6) is 6.5h.
9. the preparation method of a kind of taipei fritillary bulb Thick many candies Yoghourt according to claim 1, is characterized in that, white granulated sugar 16 parts, taipei fritillary bulb Thick many candies 1 part in step (7), fermentation time is 7h.
10. the taipei fritillary bulb Thick many candies Yoghourt that the method as described in any one of claim 1-9 prepares.
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2015
- 2015-02-28 CN CN201510091248.8A patent/CN104738170B/en not_active Expired - Fee Related
Patent Citations (5)
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| JP2003289797A (en) * | 2002-04-03 | 2003-10-14 | Nippon Shokuhin Kako Co Ltd | Yogurt and method for producing the same |
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| CN101189982A (en) * | 2006-11-27 | 2008-06-04 | 郑慧娣 | Yoghourt containing algal polysaccharides and bifidobacteria |
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