CN104782761A - Method for preparing set style yogurt through using orange peel juice - Google Patents
Method for preparing set style yogurt through using orange peel juice Download PDFInfo
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- CN104782761A CN104782761A CN201410025462.9A CN201410025462A CN104782761A CN 104782761 A CN104782761 A CN 104782761A CN 201410025462 A CN201410025462 A CN 201410025462A CN 104782761 A CN104782761 A CN 104782761A
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Abstract
The invention discloses a method for preparing set style yogurt through fermenting orange peel juice by using a lactic acid bacterium, and relates to the field of microbial fermentation of foods. The problems of low utilization rate and high cost of orange peel in the orange processing are solved. A lactic acid bacterium starter is a Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) mixed strain or a strain obtained by compounding Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) with one or two of Lactobacillus plantarum (CGMCC1.2158) and Bifidobacterium bifidum (CGMCC1.5029). The method reasonably develops and utilizes orange peel, changes the orange peel into valuables, and generates large economic benefit and good social benefit.
Description
Technical field
The present invention relates to food microorganisms fermentation arts, specifically a kind of method utilizing lactobacillus-fermented syrup of organge to prepare solidification type yoghourt.
Background technology
Nutritious contained by orange peel, its main chemical compositions and physiological activator have essential oil, natural colouring matter, flavone compound, limonoid, pectin, cellulose and hemicellulose, coumarin kind compound and other composition.Sesame oil essence has eliminates the phlegm, cough-relieving, promotion digestive juice secretion, dissolves effect of gall stone and antiphlogistic antibacterial; Natural colouring matter in orange peel is mainly carotenoid, and it has the function strengthening food color, increase people's appetite, stop growth of cancer cells, delaying cell aging and enhancing body immunity; Flavone compound is mainly hesperidin, it has effects such as maintaining blood vessel normal osmotic pressure, reduction fragility of blood vessels, enhancing capillary toughness, shortening bleeding time, according to another report, aurantiamarin can reduce cholesterol in human body content, for the supplemental treatment of disease of cardiovascular system, in addition antiviral, improve effect of immunity; Limonoid has cancer resistance, antibiotic property and antiviral property; Pectin has the function improved food quality, improve gastrointestinal disturbances; Cellulose and hemicellulose have promotion intestines peristalsis, prevent the effect of constipation; Coumarin kind compound can play anticancer effect by the startup of T suppression cell canceration; Also containing some trace element and vitamins in orange peel, they can free radical effectively in purged body.But be underutilized at China's major part orange peel and go out of use, causing the very large wasting of resources, and cause environmental pollution.At present, the process of orange peel has been become to a No.1 difficult problem for domestic Citrus procession enterprise.
Lactic acid bacteria is the active microorganism that a class is useful to host, is to be colonizated in human body intestinal canal system, can produce definite health efficacy thus improve host's microecological balance.Lactic acid bacteria is settled down as profitable strain to has various health-care as clean intestines and antibacterial action in enteron aisle; Antimutagenic activity and the effect of prevention cerebral hemorrhage; Antitumaous effect; Anti arteriosclerosis and anti-obesic action; Anti-aging effects etc.Active and the trophic function of special physiological along with lactic acid bacteria is subject to people's attention day by day, and the product of lactic acid bacteria is also more and more subject to the welcome of personages of various circles of society.
The present invention take orange peel as raw material, the novel orange peel solidification type yoghourt adopting lactobacillus-fermented technology to prepare a kind of double health care and local flavor to be integrated.。
Summary of the invention
The object of this invention is to provide a kind of method utilizing syrup of organge to prepare solidification type yoghourt, to solve oranges and tangerines enterprise of China, the insufficient and problem such as the wasting of resources caused and environmental pollution is utilized to orange peel.
Technical scheme
Utilize syrup of organge to prepare the method for solidification type yoghourt, it is characterized in that the step of the method is as follows:
The preparation of syrup of organge: to select without going mouldy, the bad orange peel lost, clean up, dry after orange peel and water are squeezed the juice with the ratio of 1:4 (w/w), then filter, get supernatant and remove filter residue, supernatant is for subsequent use.
The syrup of organge of above-mentioned preparation is added after the beta-schardinger dextrin-debitterize of 1.5% (w/v) skimmed milk powder of the modified glucan of 0.5%-2% (w/v), the white granulated sugar of 3%-7% (w/v), the xanthans of CMC, 0.05%-1% (w/v) of 0.05%-1% (w/v), natural complex C, 0.3%-0.8% (w/v) of 0.01% (w/v), stir and evenly mix.Then through homogeneous, (temperature is 65-80 DEG C, pressure is 20-25MPa), sterilization (85-95 DEG C, 10-30min), be cooled to the lactic acid bacteria fermenting agent of aseptic inoculation 3%-5% (v/v) after 40-42 DEG C, after mixing at 40-42 DEG C ferment at constant temperature 5-15h to solidifying, after-ripening 12-24h under 4-6 DEG C of environment, can obtain described syrup of organge solidification type yoghourt.Lactic acid bacteria fermenting agent is mixed bacteria or Lactobacillus delbrueckii industry kind (CGMCC1.2161), streptococcus thermophilus (CICC6058) and one or both the composite bacterial classifications in Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029) of lactobacillus delbruockii subspecies bulgaricus (CGMCC1.2161) and streptococcus thermophilus (CICC6058).
In the present invention, described orange peel is the discarded object of fruits and vegetables enterprise production citrus products.
In the present invention, the mixed bacteria of lactobacillus delbruockii subspecies bulgaricus (CGMCCI.2161) and streptococcus thermophilus (CICC6058) or lactobacillus delbruockii subspecies bulgaricus (CGMCC1.2161), streptococcus thermophilus (CICC6058) and one or both the composite bacterial classifications in Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029).
In the present invention, Lactobacillus delbrueckii industry kind (CGMCC1.2161), streptococcus thermophilus (CICC6058), Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029) are all purchased from DSMZ of Institute of Microorganism, Academia Sinica.
A preferred embodiment of the invention, described lactobacillus delbruockii subspecies bulgaricus (CGMCC1.2161), streptococcus thermophilus (CICC6058), Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029) are the bacterial classification after activation continuously.
Described above-mentioned lactic acid bacteria fermenting agent is adopted to cultivate with the following method and is obtained:
First carry out actication of culture, by-80 DEG C of above-mentioned strain inoculation refrigerated in milks solids training base, at 37-42 DEG C, cultivate 48-72h, picking list bacterium colony microscopy is after pure culture, inoculates in milk-based liq culture medium, is extended to fermentation requirement step by step.
Described milk culturemedium is composed as follows:
(1) milk-based liq culture medium: skimmed milk powder 10g, distilled water is settled to 100mL, for subsequent use after 115 DEG C of autoclaving 20min.
(2) milks solids culture medium: yeast extract 2g, agar 4g, 1.6% bromocresol purple 0.4mL, distilled water is settled to 100mL, regulate pH to 7.2-7.4,121 DEG C of autoclaving 20min, when solution temperature is cooled to below 50 DEG C, for subsequent use after itself and the milk-based liq culture medium equal-volume being cooled to less than 50 DEG C are mixed.
The orange peel Yoghourt adopting the present invention to obtain, is characterized in that its viable count is greater than 10
8cfu/mL, acidity can reach 70-80 ° of T, and being rich in the nutritional labelings such as tangerine oil, dietary fiber, pectin, is a kind of novel health food.
Advantage of the present invention:
(1) rational exploitation and use of the present invention orange peel makes it turn waste into wealth, and solve the problem of resource waste that discarded orange peel brings, therefore the present invention will produce huge economic benefit and good social benefit.
(2) the present invention is not only containing protein, carbohydrate, multivitamin and mineral matter and other components on composition, also has the prebiotic component of tangerine oil, dietary fiber, pectin and lactic acid bacteria.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Experimental technique in following embodiment, if no special instructions, is conventional method.
Embodiment:
1. the preparation of raw material: to select without going mouldy, the bad orange peel lost, clean up, dry after orange peel and water are entered with the ratio of 1:4 (w/w)
Row is squeezed the juice, and then filter, get supernatant and remove filter residue, supernatant is for subsequent use.
2. debitterize: mixed by the beta-schardinger dextrin-of syrup of organge and 1.5% (w/v), carries out embedding reaction.
3. allocate: in the syrup of organge after debitterize, add the modified glucan of 1% (w/v), the white granulated sugar of 5% (w/v), the CMC of 0.1% (w/v), the xanthans of 0.1% (w/v), the natural complex C of 0.01% (w/v), the skimmed milk powder of 0.5% (w/v) allocate.
4. homogeneous: deployed base-material is carried out homogeneous process, temperature is 65 DEG C, and homogenization pressure is 25MPa.
5. sterilization: by heating material to 95 DEG C of sterilization 10min.
6. inoculate: treat that material is cooled to 42 DEG C, the composite leavening of inoculation 4% (v/v).Leavening is that Lactobacillus delbrueckii industry kind (CGMCC1.2161), streptococcus thermophilus (CICC6058), Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029) are with the combined inoculation of 1:1:1:1 ratio.
7. ferment: the syrup of organge of inoculation is placed in 37 DEG C of bottom fermentation 8h.
8. after-ripening: after-ripening 12h under the environment of 4 DEG C, obtains syrup of organge solidification type yoghourt finished product.
The syrup of organge solidification type yoghourt obtained, its viable count of lactobacillus can reach 1.0 × 10
9cfu/mL, acidity can reach 75 ° of T.Syrup of organge solidification type yoghourt of the present invention had both contained the abundant nutritional labeling of orange peel, again containing the lactic acid bacteria useful to human body, was with a wide range of applications and huge economic benefit in the field such as food fermentation and health care of food.
Claims (4)
1. syrup of organge prepares the method for solidification type yoghourt, it is characterized in that the concrete steps of the method are as follows:
Select without the orange peel gone mouldy, badly lose, clean up, dry after orange peel and water are squeezed the juice with the ratio of 1:4 (w/w), then filter, get supernatant and remove filter residue, after being mixed by the beta-schardinger dextrin-of supernatant and 1.5% (w/v), add the skimmed milk powder of the modified glucan of 0.5%-2% (w/v), the white granulated sugar of 3%-7% (w/v), the xanthans of CMC, 0.05%-1% (w/v) of 0.05%-1% (w/v), natural complex C, 0.3%-0.8% (w/v) of 0.01%-0.05% (w/v).Then homogeneous, sterilization, the lactic acid bacteria fermenting agent of aseptic inoculation 3%-5% (v/v) after 40-42 DEG C is cooled to, and at 40-42 DEG C ferment at constant temperature 5-15h to curdled milk, after-ripening 12-24h under the environment of 4-6 DEG C, can obtain described syrup of organge solidification type yoghourt.
2. method according to claim 1, is characterized in that described processing condition is 65-80 DEG C, 20-25MPa; Sterilization conditions is 85-95 DEG C, 10-30min.
3. method according to claim 1, is characterized in that described lactic acid bacteria fermenting agent one or both composite bacterial classifications that to be lactobacillus delbruockii subspecies bulgaricus (CGMCC1.2161) with the mixed bacteria of streptococcus thermophilus (CICC6058) or Lactobacillus delbrueckii protects in markon's industry subspecies (CGMCC1.2161), streptococcus thermophilus (CICC6058) and Lactobacillus plantarum (CGMCC1.2158), bifidobacterium (CGMCC1.5029).
4. method according to claim 1, is characterized in that described syrup of organge coagulates homotype Yoghourt viable count and is greater than 10
8cfu/mL, acidity is 70-80 ° of T.
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| CN201410025462.9A CN104782761A (en) | 2014-01-16 | 2014-01-16 | Method for preparing set style yogurt through using orange peel juice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN105053203A (en) * | 2015-08-07 | 2015-11-18 | 河南行知专利服务有限公司 | Fruity yogurt with diversified nutrition and preparation method thereof |
| CN105941626A (en) * | 2016-05-23 | 2016-09-21 | 巢湖学院 | Yogurt containing rich dietary fibers and preparation method thereof |
| CN109042882A (en) * | 2018-09-29 | 2018-12-21 | 华南理工大学 | It is a kind of with cortex cinnamomi, the Yoghourt of dried orange peel flavor and preparation method thereof |
| CN111647408A (en) * | 2020-06-19 | 2020-09-11 | 河北圆成环保科技股份有限公司 | Multifunctional microbial agent for environmental protection and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN105053203A (en) * | 2015-08-07 | 2015-11-18 | 河南行知专利服务有限公司 | Fruity yogurt with diversified nutrition and preparation method thereof |
| CN105941626A (en) * | 2016-05-23 | 2016-09-21 | 巢湖学院 | Yogurt containing rich dietary fibers and preparation method thereof |
| CN109042882A (en) * | 2018-09-29 | 2018-12-21 | 华南理工大学 | It is a kind of with cortex cinnamomi, the Yoghourt of dried orange peel flavor and preparation method thereof |
| CN109042882B (en) * | 2018-09-29 | 2022-02-15 | 华南理工大学 | Yoghourt with flavor of cinnamon and dried orange peel and preparation method thereof |
| CN111647408A (en) * | 2020-06-19 | 2020-09-11 | 河北圆成环保科技股份有限公司 | Multifunctional microbial agent for environmental protection and preparation method thereof |
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