CN104770469A - Method for preparing donkey yoghourt for increasing immunity function - Google Patents
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Abstract
The invention discloses a method for preparing donkey yoghourt for increasing immunity function and relates to the field of yoghourt preparation. The method comprises the following steps: mixing a wolfberry extract, a mushroom extract, a ginseng extract, soybean oligopeptide powder and purified water, heating and filtering to obtain a filtrate; adding fresh donkey milk into the filtrate, heating and homogenizing; heating the homogenized mixed solution to the temperature of 90 DEG C and keeping for 3-10 min, and reducing the temperature to form a cooling mixed solution; mixing the cooling mixed solution with the Lactobacillus bulgaricus powder, the Streptococcus thermophilus powder, the lactobacillus plantarum powder, the lactobacillus rhamnosus powder, the Lactobacillus acidophilus powder and the bifidobacterium longum powder to form a probiotics mixed solution; fermenting and culturing the probiotics mixed solution to obtain a fermentation liquor; and freezing and drying the fermentation liquor to form the donkey yoghourt powder. The donkey yoghourt powder can increase the human body immunity, is reasonable in nutrient component, convenient to carry, long in storage life and convenient to use.
Description
Technical field
The present invention relates to Yoghourt preparation field, be specifically related to a kind of preparation method with the sour donkey milk of develop immunitypty function.
Background technology
Yoghourt is a kind of milk product, time prepared by Yoghourt, in the milk after pasteurize, adds probio, after fermentation, cool filling forming.The sweat of Yoghourt makes sugar in milk, protein, fat be hydrolyzed into as little molecule (as galactolipin and lactic acid, little peptide chain and amino acid, aliphatic acid etc.), these change make Yoghourt more easy to digest and absorb, the utilization rate of various nutrient is improved.
Meanwhile, Yoghourt during the fermentation, probio can also produce the necessary multivitamin of human nutrition (such as VB1, VB2, VB6, VB12 etc.), therefore, Yoghourt has to be safeguarded the gut flora ecological balance, promotes to digest and assimilate, prevent the effects such as constipation, along with socioeconomic development, Yoghourt has become food common in people's daily life.
But existing Yoghourt has the following disadvantages:
(1), when prepared by existing Yoghourt, general adopt 1 to 2 kind of probio as leavening, the probio kind after Yoghourt fermentation and nutritional labeling less; Further, the milk source of Yoghourt fermentation is generally based on milk, nutrient (such as sugar, protein, amino acid, vitamin, trace element etc.) in milk needed for people is less, and therefore, the Yoghourt prepared through milk is mainly for improving function of intestinal canal.Along with the development of society, the demand of people to nutritional labeling and function starts diversification, and the envelop of function of existing Yoghourt is more single, is difficult to the demand meeting people.
(2) the finished product form of existing Yoghourt is generally liquid or semisolid, and generally can only keep 7 ~ 15 days under low temperature (being generally less than 4 DEG C), be not only not easy to carry, and preservation condition is higher, pot-life is shorter, is not easy to people and uses.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of preparation method with the sour donkey milk of develop immunitypty function, the present invention has the function strengthening body immunity, not only nutritional labeling is more reasonable, and be easy to carry, preservation condition is lower, and the pot-life is longer, is convenient to people and uses.
For reaching above object, the preparation method with the sour donkey milk of develop immunitypty function provided by the invention, comprises the following steps:
S1: be that the wolfberry fruit extract of 1:1:1:1, Shitake Mushroom P.E, ginseng extract and soy oligosaccharides Gly-His-Lys mix by mass ratio, obtain solid material; Be the ratio of 1:5 ~ 1:20 according to solid-to-liquid ratio, in solid material, add pure water, stir and after being heated to 35 ~ 55 DEG C, by 100 ~ 200 order filter-cloth filterings, obtaining filtered fluid, forward step S2 to;
S2: be the ratio of 1:5 ~ 1:20 according to volume ratio, in filtered fluid, add fresh donkey milk and mixing fully, form mixed liquor; Carry out homogeneous after mixed liquor being heated to 45 ~ 65 DEG C, homogenization pressure is 10 ~ 25MPa, and homogenizing time is 5 ~ 30min, forwards step S3 to;
S3: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 3 ~ 10min; Water-bath is cooled to 30 ~ 50 DEG C, forms cooling mixed liquor, forwards step S4 to;
S4: be the ratio of 1:1:1:1:1:1 according to mass ratio, lactobacillus bulgaricus bacterium powder, streptococcus thermophilus bacterium powder, Lactobacillus plantarum bacterium powder, Lactobacillus rhamnosus bacterium powder, lactobacillus acidophilus bacterium powder, bifidobacterium longum bacterium powder are mixed, obtains mixing probiotic powder; Be the ratio of 1:50 ~ 1:200 according to solid-to-liquid ratio, mixing probiotic powder mixed with cooling mixed liquor, and stirs 3 ~ 10min, form probio mixed liquor, forward step S5 to;
S5: be 30 ~ 55 DEG C at fermentation temperature, fermentation time is under the condition of 8 ~ 20h, probio mixed liquor is carried out fermented and cultured, obtains zymotic fluid, i.e. sour donkey milk.
On the basis of technique scheme, further comprising the steps of after step S5: S6: zymotic fluid vacuum freeze drying is formed powder, and this powder is sour donkey milk powder.
On the basis of technique scheme, when mixed liquor being carried out in step S3 water-bath cooling, need to carry out under airtight condition.
On the basis of technique scheme, time in step S5 to probio mixed liquor fermented and cultured, need to carry out in the fermentation tank of isolated air.
On the basis of technique scheme, in step S1, the solid-to-liquid ratio of solid material and pure water is 1:10, and in solid material, add the heating-up temperature after pure water is 45 DEG C, and the filter cloth of filtration is 120 orders;
In step S2, the volume ratio of filtered fluid and fresh donkey milk is 1:10, and the heating-up temperature of mixed liquor is after 55 DEG C, and the homogenization pressure of mixed liquor is 20MPa, and homogenizing time is 20min;
Retention time in step S3 is 5min, and the temperature of water-bath cooling is 40 DEG C;
Mixing probiotic powder in step S4 with the solid-to-liquid ratio of cooling mixed liquor is 1:100, and mixing time is 5min;
Fermentation temperature in step S5 is 47 DEG C, and fermentation time is 12h.
Compared with prior art, the invention has the advantages that:
(1) the present invention prepares sour donkey milk by wolfberry fruit extract, Shitake Mushroom P.E, ginseng extract and soy oligosaccharides Gly-His-Lys, wolfberry fruit extract, Shitake Mushroom P.E, ginseng extract and soy oligosaccharides Gly-His-Lys all can provide nutritional labeling for probiotics fermention growth, make it possess the function strengthening body immunity.Therefore, on the basis of the trophic function that the present invention provides at existing Yoghourt, also there is the function strengthening body immunity, the demand of people can be met.
(2) with adopt 1 to 2 kind of probio as compared with leavening in prior art, the present invention is fermented by lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, lactobacillus acidophilus and bifidobacterium longum 6 kinds of probios, probio kind in the sour donkey milk of preparation is more, and then can the metabolite of probio in enriched acid donkey milk, have additional nutrients composition, provides more comprehensively trophic function.
(3) with adopt milk as compared with cultured milk source in prior art, the present invention adopts donkey milk as cultured milk source; Compared with milk, donkey milk and people's milk more close, nutritional labeling is more reasonable, further increases the immunity of human body.
(4) compared with liquid in prior art or semisolid Yoghourt, sour donkey milk vacuum freeze drying can be formed sour donkey milk powder by the present invention, not only be easy to carry, and most probio and nutritional labeling can carry out preserving (holding time can reach more than 6 months) at normal temperatures in sour donkey milk powder, preservation condition is lower, pot-life is longer, is convenient to people and uses.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of the sour donkey milk in the embodiment of the present invention with develop immunitypty function.
Detailed description of the invention
Below in conjunction with drawings and Examples, the present invention is described in further detail.
Shown in Figure 1, the preparation method with the sour donkey milk of develop immunitypty function in the embodiment of the present invention, comprises the steps:
S1: be that the wolfberry fruit extract of 1:1:1:1, Shitake Mushroom P.E, ginseng extract and soy oligosaccharides Gly-His-Lys mix by mass ratio, obtain solid material; Be the ratio of 1:5 ~ 1:20 according to solid-to-liquid ratio, in solid material, add pure water, fully stir and after being heated to 35 ~ 55 DEG C, by 100 ~ 200 order filter-cloth filterings, obtaining filtered fluid, forward step S2 to.
S2: be the ratio of 1:5 ~ 1:20 according to volume ratio, in filtered fluid, add fresh donkey milk and mixing fully, form mixed liquor; In homogenizer, carry out homogeneous after mixed liquor being heated to 45 ~ 65 DEG C, homogenization pressure is 10 ~ 25MPa, and homogenizing time is 5 ~ 30min, forwards step S3 to.
S3: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 3 ~ 10min; Under airtight condition, water-bath is cooled to 30 ~ 50 DEG C, forms cooling mixed liquor, forwards step S4 to.
S4: be the ratio of 1:1:1:1:1:1 according to mass ratio, lactobacillus bulgaricus bacterium powder, streptococcus thermophilus bacterium powder, Lactobacillus plantarum bacterium powder, Lactobacillus rhamnosus bacterium powder, lactobacillus acidophilus bacterium powder, bifidobacterium longum bacterium powder are mixed, obtains mixing probiotic powder.Be the ratio of 1:50 ~ 1:200 according to solid-to-liquid ratio, mixing probiotic powder mixed with cooling mixed liquor, and fully stirs 3 ~ 10min, form probio mixed liquor, forward step S5 to.
S5: be 30 ~ 55 DEG C at fermentation temperature, fermentation time is under the condition of 8 ~ 20h, probio mixed liquor is carried out fermented and cultured in the fermentation tank of isolated air, obtains zymotic fluid, and namely sour donkey milk, forwards step S6 to.
S6: zymotic fluid vacuum freeze drying is formed powder, and this powder is sour donkey milk powder.
Preparation principle of the present invention is as follows:
Donkey milk is very close with people's milk, and nutritional labeling ratio almost accounts for 99% of people's milk ingredient, is rich in several functions lactalbumin and unrighted acid.Compare with milk, in donkey milk lactalbumin total protein content 64.3%, higher than milk more than 2 times; Selenium element each hundred milliliters reaches 10mg, is 5.2 times of milk; Aliphatic acid (linolenic and linoleic) content of needed by human accounts for 30.7% of amount of total fat, is 9 times of milk; Vitamin C is 4.75 times of milk; Metabolism of lipid and cholesterol content is low, and amount of total fat is 1.29%, is 40% of milk.Meanwhile, nine seed amino acids containing needed by human in donkey milk, calcium phosphorus ration is 1.77:1, very similar with the 2:1 of human milk, and also containing a large amount of epithelial cell growth factors, therefore, donkey milk has effect of good enhancing body immunity.
Integration of drinking and medicinal herbs is that Traditional Chinese doctors ' is gained knowledge the product combined with cooking experience, is with medicine and food for raw material, through a kind of meals with dietary function that cooking techniques is made.Its " residence cure in food ", both using medicine as food, again food is composed with medicinal; Both had nutritive value, preventable disease is cured the disease, improves the health, is promoted longevity again.Matrimony vine, mushroom, ginseng, soybean are exactly representative wherein.The nourishing liver and kidney of matrimony vine energy, benefiting shrewd head.Cure mainly consumptive disease essence to lose, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is failed to understand." book on Chinese herbal medicine converges and says " is recorded: " matrimony vine can make gas fill, and blood can be mended, Yang Kesheng, and the moon can be grown, and rheumatism is timid, here has perfect magical effect.”
Modern medicine standard, matrimony vine has enhancing immunity and immunological regulation, promotes hematopoiesis function, reducing blood lipid, antitumor, the anti-ageing effect of waiting for a long time.Mushroom has the use history of thousands of years in China, well-known as a kind of food and medicinal fungi.In mushroom, key component is lentinan, is to extract from the mycelium that mushroom is pulverized, and is wherein rich in polysaccharide and lignin, clinically shows with pharmacological research, and lentinan has antiviral, antitumor, immunity moderation function and stimulates the effects such as interferon formation.
TSPG is rich in ginseng, mainly be applicable to coronary heart diseases and angina pectoris, bradycardia, too fast, ventricular premature contraction, blood pressure imbalance, neurasthenia, climacteric metancholia, excessive fatigue, after being ill, postpartum, the postoperative symptom such as in poor health, clothes of a specified duration can be promoted longevity, and muscle power can be strengthened, the diseases such as the immunologic hypofunction that Therapeutic cancer patient causes because of radiation and chemotherapy, there is the vigor strengthening human body surface cell simultaneously, suppress old and feeble and wait effect.
Soybean oligopeptide is the small molecule segment being utilized by soybean protein zymotechnic to resolve into 2 ~ 10 amino acid compositions, easily be absorbed by the body, the crowd being applicable to protein digestibility absorption not good eats, and also has raising immunity, strengthens muscle power, fatigue-relieving, falls three high effects.
Below, the preparation method with the sour donkey milk of develop immunitypty function of the present invention is illustrated by 3 embodiments.
Embodiment 1: the sour donkey milk powder of preparation 42g.
A01: 5g wolfberry fruit extract, 5g Shitake Mushroom P.E, 5g ginseng extract and 5g soy oligosaccharides Gly-His-Lys are mixed, obtains solid material; Be the ratio of 1:5 according to solid-to-liquid ratio, in solid material, add 25ml pure water, fully stir and after being heated to 35 DEG C, by 100 order filter-cloth filterings, obtaining filtered fluid, forward steps A 02 to.
A02: be the ratio of 1:5 according to volume ratio, in filtered fluid, add the fresh donkey milk of 125ml and mixing fully, form mixed liquor; In homogenizer, carry out homogeneous after mixed liquor being heated to 45 DEG C, homogenization pressure is 10MPa, and homogenizing time is 5min, forwards steps A 03 to.
A03: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 3min; Under airtight condition, water-bath is cooled to 30 DEG C, forms cooling mixed liquor, forwards steps A 04 to.
A04: 2g lactobacillus bulgaricus bacterium powder, 2g streptococcus thermophilus bacterium powder, 2g Lactobacillus plantarum bacterium powder, 2g Lactobacillus rhamnosus bacterium powder, 2g lactobacillus acidophilus bacterium powder, 2g bifidobacterium longum bacterium powder are mixed, obtains 12g mixing probiotic powder.Be the ratio of 1:50 according to solid-to-liquid ratio, 3g mixing probiotic powder mixed with cooling mixed liquor, and fully stirs 3min, form probio mixed liquor, forward steps A 05 to.
A05: be 30 DEG C at fermentation temperature, fermentation time is under the condition of 8h, probio mixed liquor is carried out fermented and cultured in the fermentation tank of isolated air, obtains zymotic fluid, forward steps A 06 to.
A06: sour donkey milk powder zymotic fluid vacuum freeze drying being formed 42g.
Embodiment 2: the sour donkey milk powder of preparation 236g.
B01: 10g wolfberry fruit extract, 10g Shitake Mushroom P.E, 10g ginseng extract and 10g soy oligosaccharides Gly-His-Lys are mixed, obtains solid material; Be the ratio of 1:10 according to solid-to-liquid ratio, in solid material, add 100ml pure water, fully stir and after being heated to 45 DEG C, by 120 order filter-cloth filterings, obtaining filtered fluid, forward step B02 to.
B02: be the ratio of 1:10 according to volume ratio, in filtered fluid, add the fresh donkey milk of 1000ml and mixing fully, form mixed liquor; In homogenizer, carry out homogeneous after mixed liquor being heated to 55 DEG C, homogenization pressure is 20MPa, and homogenizing time is 20min, forwards step B03 to.
B03: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 5min; Under airtight condition, water-bath is cooled to 40 DEG C, forms cooling mixed liquor, forwards step B04 to.
B04: 5g lactobacillus bulgaricus bacterium powder, 5g streptococcus thermophilus bacterium powder, 5g Lactobacillus plantarum bacterium powder, 5g Lactobacillus rhamnosus bacterium powder, 5g lactobacillus acidophilus bacterium powder, 5g bifidobacterium longum bacterium powder are mixed, obtains 30g mixing probiotic powder.Be the ratio of 1:100 according to solid-to-liquid ratio, 11g mixing probiotic powder mixed with cooling mixed liquor, and fully stirs 5min, form probio mixed liquor, forward step B05 to.
B05: be 47 DEG C at fermentation temperature, fermentation time is under the condition of 12h, probio mixed liquor is carried out fermented and cultured in the fermentation tank of isolated air, obtains zymotic fluid, forward step B06 to.
B06: sour donkey milk powder zymotic fluid vacuum freeze drying being formed 236g.
Embodiment 3: the sour donkey milk powder of preparation 1720g.
C01: 15g wolfberry fruit extract, 15g Shitake Mushroom P.E, 15g ginseng extract and 15g soy oligosaccharides Gly-His-Lys are mixed, obtains solid material; Be the ratio of 1:20 according to solid-to-liquid ratio, in solid material, add 1200ml pure water, fully stir and after being heated to 55 DEG C, by 200 order filter-cloth filterings, obtaining filtered fluid, forward step C02 to.
C02: be the ratio of 1:20 according to volume ratio, in filtered fluid, add the fresh donkey milk of 18000ml and mixing fully, form mixed liquor; In homogenizer, carry out homogeneous after mixed liquor being heated to 65 DEG C, homogenization pressure is 25MPa, and homogenizing time is 30min, forwards step C03 to.
C03: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 10min; Under airtight condition, water-bath is cooled to 50 DEG C, forms cooling mixed liquor, forwards step C04 to.
C04: 20g lactobacillus bulgaricus bacterium powder, 20g streptococcus thermophilus bacterium powder, 20g Lactobacillus plantarum bacterium powder, 20g Lactobacillus rhamnosus bacterium powder, 20g lactobacillus acidophilus bacterium powder, 20g bifidobacterium longum bacterium powder are mixed, obtains 30g mixing probiotic powder.Be the ratio of 1:200 according to solid-to-liquid ratio, 100g mixing probiotic powder mixed with cooling mixed liquor, and fully stirs 10min, form probio mixed liquor, forward step C05 to.
C05: be 55 DEG C at fermentation temperature, fermentation time is under the condition of 20h, probio mixed liquor is carried out fermented and cultured in the fermentation tank of isolated air, obtains zymotic fluid, forward step C06 to.
C06: sour donkey milk powder zymotic fluid vacuum freeze drying being formed 1720g.
The present invention is not limited to above-mentioned embodiment, and for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications are also considered as within protection scope of the present invention.The content be not described in detail in this description belongs to the known prior art of professional and technical personnel in the field.
Claims (5)
1. there is a preparation method for the sour donkey milk of develop immunitypty function, it is characterized in that, comprise the following steps:
S1: be that the wolfberry fruit extract of 1:1:1:1, Shitake Mushroom P.E, ginseng extract and soy oligosaccharides Gly-His-Lys mix by mass ratio, obtain solid material; Be the ratio of 1:5 ~ 1:20 according to solid-to-liquid ratio, in solid material, add pure water, stir and after being heated to 35 ~ 55 DEG C, by 100 ~ 200 order filter-cloth filterings, obtaining filtered fluid, forward step S2 to;
S2: be the ratio of 1:5 ~ 1:20 according to volume ratio, in filtered fluid, add fresh donkey milk and mixing fully, form mixed liquor; Carry out homogeneous after mixed liquor being heated to 45 ~ 65 DEG C, homogenization pressure is 10 ~ 25MPa, and homogenizing time is 5 ~ 30min, forwards step S3 to;
S3: stirred and heating water bath to 90 DEG C by the mixed liquor after homogeneous, after keeping 3 ~ 10min; Water-bath is cooled to 30 ~ 50 DEG C, forms cooling mixed liquor, forwards step S4 to;
S4: be the ratio of 1:1:1:1:1:1 according to mass ratio, lactobacillus bulgaricus bacterium powder, streptococcus thermophilus bacterium powder, Lactobacillus plantarum bacterium powder, Lactobacillus rhamnosus bacterium powder, lactobacillus acidophilus bacterium powder, bifidobacterium longum bacterium powder are mixed, obtains mixing probiotic powder; Be the ratio of 1:50 ~ 1:200 according to solid-to-liquid ratio, mixing probiotic powder mixed with cooling mixed liquor, and stirs 3 ~ 10min, form probio mixed liquor, forward step S5 to;
S5: be 30 ~ 55 DEG C at fermentation temperature, fermentation time is under the condition of 8 ~ 20h, probio mixed liquor is carried out fermented and cultured, obtains zymotic fluid, i.e. sour donkey milk.
2. there is the preparation method of the sour donkey milk of develop immunitypty function as claimed in claim 1, it is characterized in that, further comprising the steps of after step S5: S6: zymotic fluid vacuum freeze drying is formed powder, and this powder is sour donkey milk powder.
3. there is the preparation method of the sour donkey milk of develop immunitypty function as claimed in claim 1, it is characterized in that: when mixed liquor being carried out in step S3 water-bath cooling, need to carry out under airtight condition.
4. there is the preparation method of the sour donkey milk of develop immunitypty function as claimed in claim 1, it is characterized in that: time in step S5 to probio mixed liquor fermented and cultured, need to carry out in the fermentation tank of isolated air.
5. the preparation method with the sour donkey milk of develop immunitypty function as described in any one of Claims 1-4, is characterized in that:
In step S1, the solid-to-liquid ratio of solid material and pure water is 1:10, and in solid material, add the heating-up temperature after pure water is 45 DEG C, and the filter cloth of filtration is 120 orders;
In step S2, the volume ratio of filtered fluid and fresh donkey milk is 1:10, and the heating-up temperature of mixed liquor is after 55 DEG C, and the homogenization pressure of mixed liquor is 20MPa, and homogenizing time is 20min;
Retention time in step S3 is 5min, and the temperature of water-bath cooling is 40 DEG C;
Mixing probiotic powder in step S4 with the solid-to-liquid ratio of cooling mixed liquor is 1:100, and mixing time is 5min;
Fermentation temperature in step S5 is 47 DEG C, and fermentation time is 12h.
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| CN107333882B (en) * | 2016-04-28 | 2021-09-28 | 内蒙古伊利实业集团股份有限公司 | Leavening agent composition and application thereof |
| CN106259957A (en) * | 2016-08-28 | 2017-01-04 | 新疆玉昆仑天然食品工程有限公司 | A kind of lyophilizing donkey milk powder and preparation method thereof |
| CN109042876A (en) * | 2018-07-13 | 2018-12-21 | 贵州宏伟富康牧业养殖有限责任公司 | A kind of donkey Yoghourt and its manufacture craft and method |
| CN109432324A (en) * | 2018-12-27 | 2019-03-08 | 河北橘井药业有限公司 | The heat together extract of mixing powder and tabasheer and milk |
| CN112167342A (en) * | 2020-10-23 | 2021-01-05 | 内蒙古元本生物医药科技有限公司 | Donkey-hide gelatin donkey milk with function of enhancing immunity and preparation method thereof |
| CN112704118A (en) * | 2020-12-30 | 2021-04-27 | 新疆玉昆仑天然食品工程有限公司 | Preparation process of donkey lactic acid milk |
| CN116508844A (en) * | 2023-05-17 | 2023-08-01 | 聊城大学 | Preparation method and application of donkey yoghurt |
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Application publication date: 20150715 |