CN104872283A - Cactus polysaccharide yogurt and preparation method thereof - Google Patents
Cactus polysaccharide yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention provides cactus polysaccharide yogurt and a preparation method thereof. The cactus polysaccharide yogurt is prepared by adding cactus polysaccharide to fresh milk, sterilizing, cooling, inoculating a fermenting agent to ferment into sour milk, then adding cactus pulp, saccharose and a stabilizing agent, uniformly agitating, refrigerating, and then after-ripening. The invention further discloses the preparation method of the cactus polysaccharide yogurt. The cactus polysaccharide yogurt has the effects of resisting oxidization, resisting fatigue and improving anti-hypoxia capacity of a human body, can overcome the shortages of cactus in nutritional components, and enables good palatability and refreshing feeling.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, be specifically related to a kind of cactus polyoses Yoghourt and preparation method thereof.
Background technology
Yoghourt is for raw material with fresh milk, in milk, beneficial bacterium (leavening) is added again after sterilization, after fermentation, cool filling a kind of milk product again, not only remain all advantages of milk, and also maximize favourable factors and minimize unfavourable ones through process in some aspect, become the nutrient and healthcare products being more suitable for the mankind.Yoghourt on market mainly contains the product such as original flavor, fruity, the production development of low side plain yoghurt is vigorous, high-end sour milk products development trend is good, popular favor is more and more subject to by the product adding pulp, fruit fourth improves nutritive value and health value, as mulberries-coconut palm fruit fruit grain, yellow peach fruit grain, strawberry fruit etc. in Yoghourt.At present, in Yoghourt, the interpolation of fruit grain is also confined to fruit field, and the sour milk products adding greengrocery rarely has report.
" meter Bang Ta " cactus is a kind of edible cactus plant introduced by Mexico, wherein containing more much higher sugar and Flavonoid substances, " meter Bang Ta " cactus is suitable for the new type of health vegetables breeding at China's popularizing planting, is also domestic unique edible-type cactus by Ministry of Agriculture's evaluation qualification at present.Along with Chinese is to the understanding of its nutritive value and health care, " meter Bang Ta " cactus progressively enters the dining table of consumer as a kind of new food resource and New Vegetable Varieties." meter Bang Ta " cardoncillo, is rich in Cobastab
6and vitamin C, containing several mineral materials wherein potassium, sodium, calcium, magnesium, phosphorus, zinc, manganese, wherein the comparision contents of magnesium, calcium, sodium, potassium is many, protein is less, and Protein Content in Milk is higher, the yoghurt that with the addition of cactus has not only enriched the content of vitamin and mineral matter, is also adding the local flavor of milk and functional.At present, the research of domestic " meter Bang Ta " cactus is mainly at cactus Juice, cactus health-care beverage, cactus jam, the aspects such as cactus rice wine, the fashionable market of leisure food in recent years, such as cactus green tea, cactus jelly, Cactus ice cream, the crisp bar of cactus, crisp of cactus, cactus dietary cellulosic etc. is also progressively developed and moves towards market, domestic research still rests on introduction and the Effect study aspect of cactus, relevant further investigation need exploitation, cactus is rich in various active functional component, as flavonoids, SOD and polysaccharide etc., domestic and foreign literature shows, and in the nutriment that " meter Bang Ta " cactus is numerous, its polysaccharide and chemical combination material thereof have antifatigue, anti-oxidant and improve effect of body hypoxia-bearing.Therefore, with " meter Bang Ta " cactus development comprehensive nutrition, there is the NEW TYPE OF COMPOSITE Nutritious Health Care Yoghurt of good agreeable to the taste sense and salubrious sense and health-care effect, produce aly to accord with the demands of the market, be a kind of urgent development trend by the functional Compound-acid milk beverage of people's favor.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of effect with anti-oxidant, antifatigue and raising body's hypoxia tolerance, and has the cactus polyoses yoghurt of good agreeable to the taste sense and salubrious sense.
The further technical problem to be solved of the present invention provides a kind of preparation method of cactus polyoses yoghurt.
The technical scheme that the present invention solves the employing of its technical problem is that a kind of cactus polyoses Yoghourt, adds cactus polyoses by fresh milk, through sterilizing, cooling, access leavening, is fermented into yoghurt, then adds cactus pulp, sucrose, stabilizing agent, stirs, and refrigeration after-ripening is prepared from.
Further, described fresh milk 100ml, the consumption of described cactus polyoses is that every 100ml fresh milk adds 320 ~ 400mg (preferred 360mg), leavening access amount is 3 ~ 5% (preferably 4.5%), cactus pulp 2 ~ 10% (preferably 8%), sucrose 7 ~ 9% (preferably 8%), stabilizing agent 0.21 ~ 0.51% (preferably 0.36%).
Further, described stabilizing agent is made up of sodium carboxymethylcellulose, xanthans and pectin three, wherein, and sodium carboxymethylcellulose 0.1 ~ 0.3%, xanthans 0.01 ~ 0.03%, pectin 0.1 ~ 0.2%; Compound stabilizer is better than using the stablizing effect of single stable agent to the stablizing effect of cactus polyoses yoghurt, and described leavening is by lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus acidophilus=2: form at 2: 1.
Further, described sodium carboxymethylcellulose is 0.20%, xanthans is 0.01%, pectin be 0.15% used in combination time stablizing effect best.
The technical scheme that the present invention solves the employing of its technical problem is further that a kind of cactus polyoses method for preparing sour milk, comprises the following steps:
(1) preparation of cactus polyoses: fresh " meter Bang Ta " cactus is smashed to pieces with water in mass ratio for 1:5 mixes, 50 ~ 70 DEG C of extracting at constant temperature 2 ~ 4 times, filter, be evaporated to 1/5 times of extracting liquid volume, concentrate and 75% ethanol being chilled to 2 ~ 6 DEG C in advance in mass ratio 1:1 mix, put-8 ~-12 DEG C of refrigerator overnight, last at the centrifugal 10 ~ 20min of 2000 ~ 4000r/min, remove supernatant, use absolute ethyl alcohol, acetone, ether cyclic washing successively, solvent flashing, to dry, obtains cactus polyoses, not containing impurity such as protein, starch, amino acid;
(2) preparation of cactus pulp: by cactus by cleaning, deburring, peeling, blanching, add color stabilizer and carry out protecting look and pulping process is made;
(3) fermentation of yoghurt: the cactus polyoses of preparation in step (1) is added in fresh milk, then at 95 ~ 100 DEG C of sterilizing 3 ~ 5min, then feed liquid is cooled to 41 ~ 43 DEG C, the leavening of access 3 ~ 5%, at 41 ~ 45 DEG C of fermentation 3 ~ 5h;
(4) preparation of cactus polyoses Yoghourt: mixed with cactus pulp by step (3) fermentation yoghurt, then add sucrose, stabilizing agent successively, stir, refrigeration after-ripening, gets product.
Further, in step (2), described color stabilizer is made up of ascorbic acid and citric acid, wherein, and ascorbic acid 0.10%, citric acid 0.05 ~ 0.10%.Utilize the synergy of ascorbic acid and citric acid, effect of color protection is better;
Further, described ascorbic acid 0.10%, citric acid 0.05%.
The polysaccharide material extracted in the present invention " meter Bang Ta " cactus has effect of anti-oxidant, antifatigue and raising body hypoxia-bearing, contribute to alleviating people's fatigue after work and pressure, cactus polyoses is added in plain chocolate, fermentation yoghurt is made to be provided with effect of cactus antifatigue, improve the single light mouthfeel of cactus polyoses, enrich the nutrition of yoghurt; Simultaneously in fermentation yoghurt, add cactus pulp, add the content of the mineral element in yoghurt and functional, and further improve mouthfeel and the local flavor of product.
To sum up, the cactus polyoses Yoghourt of the present invention by the fragrance of the nutrient protein composition in milk and cactus, color and luster and other mineral matter nutritionals, the effect such as play that nutrition complement, local flavor and mouthfeel are coordinated mutually; Protein Content in Milk is higher, and complementary with cactus on composition, compensate for cactus supplying in nutritional labeling, on local flavor, the local flavor of Yoghourt merges mutually with the delicate fragrance of cactus, makes product have good agreeable to the taste sense and salubrious sense; Meanwhile, the cactus polyoses Yoghourt of the present invention has effect of anti-oxidant, antifatigue and raising body's hypoxia tolerance.
Accompanying drawing explanation
Fig. 1 is the clearance rate of cactus polyoses to hydroxy radical;
Fig. 2 is that finished product is to O
2 -scavenging activity.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is illustrated further.
Embodiment 1: the preparation of cactus polyoses Yoghourt
(1) preparation of cactus polyoses: fresh " meter Bang Ta " cactus is smashed to pieces with water in mass ratio for 1:5 mixes, 60 DEG C of extracting at constant temperature 3 times, filter, be evaporated to 1/5 times of extracting liquid volume, concentrate and 75% ethanol being chilled to 4 DEG C in advance in mass ratio 1:1 mix, put-10 DEG C of refrigerator overnight, last at the centrifugal 15min of 3000r/min, remove supernatant, use absolute ethyl alcohol, acetone, ether cyclic washing successively, solvent flashing, to dry, obtains cactus polyoses;
(2) preparation of cactus pulp: by " meter Bang Ta " cactus by cleaning, deburring, peeling, blanching, add 0.10% ascorbic acid and 0.05% citric acid solution and carry out protecting look and pulping process is made;
(3) fermentation of yoghurt: the cactus polyoses of preparation in step (1) is added in fresh milk, wherein, the consumption of cactus polyoses is that every 100ml fresh milk adds 360mg, then at 95 DEG C of sterilizing 5min, then feed liquid is cooled at 42 DEG C, the leavening of access 4.5%, at 42 DEG C of fermentation 4h;
(4) preparation of cactus polyoses Yoghourt: mixed with 8% cactus pulp by step (3) fermentation yoghurt, then add sucrose 8%, ascorbic acid 0.10% successively, citric acid 0.05%, stirs, and refrigeration after-ripening, gets product.
Embodiment 2: cactus polyoses finished yogurt prod overall merit
1, sense organ overall merit: according to the cactus polyoses yoghurt sensory evaluation scores standard of yoghurt subjective appreciation standard formulation, in table 1, orthogonal experiment is carried out according to table 2, then 10 people are chosen, wherein 5 male 5 female mark according to standards of grading concrete in table, and each sample is marked three times, passes through data process&analysis, determine sensory evaluation scores result, in table 3.
Table 1 organoleptic test evaluation criterion
Table 2 orthogonal experiment
Table 3 orthogonal experiments
| Tested number | A | B | C | Sensory evaluation |
| 1 | 1 | 1 | 1 | 69 |
| 2 | 1 | 2 | 2 | 76 |
| 3 | 1 | 3 | 3 | 81 |
| 4 | 2 | 1 | 2 | 85 |
| 5 | 2 | 2 | 3 | 92 |
| 6 | 2 | 3 | 1 | 88 |
| 7 | 3 | 1 | 3 | 83 |
| 8 | 3 | 2 | 1 | 79 |
| 9 | 3 | 3 | 2 | 72 |
| k 1 | 75.333 | 79.000 | 78.667 | |
| k 2 | 88.333 | 82.333 | 77.667 | |
| k 3 | 78.000 | 80.333 | 85.333 | |
| R c | 13.000 | 3.333 | 7.666 |
As shown in Table 3, be 8% at cactus pulp addition, cactus polyoses addition is 360mg/100ml fresh milk, and when sucrose addition is 8%, the local flavor of product is best, for this reason the optimum formula of product.
2, cactus polyoses yoghurt power test
(1) fatigue resistance inspection
1. mouse swimming test
Get 80 Kunming mouses, male and female half and half, 18 ~ 22g, be divided into 8 groups at random.Experimental group presses 400mg/kg dosage, cactus polyoses Yoghourt is added to mouse stomach, 1 time/d, control group gives the capacity of grade without cactus polyoses common sour milk, often the continuous gavage of group difference 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10% body weight of being born a heavy burden by every mouse, put into the water went swimming of swimming groove (50cm × 40cm × 60cm), water temperature 30 ± 2 DEG C, enter water to the time be immersed in completely in water with stopwatch record mouse, experimental result is in table 4.
Table 4 mouse swimming test result
Data are mean value ± SD value (n=10).The numerical value with a line with different letter has significant difference (P < 0.05).
As shown in Table 4, along with the prolongation of feeding time, swimming time has the trend of increase, but before the 4th week, the swimming time of control group and experimental mice does not have significant difference, and the 6th week starts, and the mouse swimming time of cactus polyoses Yoghourt group of feeding significantly is longer than control group (P<0.05), and feeding cycle its anti-fatigue effect longer is better, illustrate that product anti-fatigue effect is remarkable.
2. mouse hypoxia endurance test
Separately get 80 Kunming mouses, male and female half and half, 18 ~ 23g, grouping and medication the same.2h after last gavage, the port grinding bottle (every bottle only puts one) mouse being put into the 250ml filling 15g soda lime is coated with bottleneck with vaseline, covers tightly, make it air tight, start timing, stop as index to breathe, the time of record mouse death because of anoxic, experimental result is in table 5.
Table 5 mouse resist oxygen lack experimental result
Data are mean value ± SD value (n=10).The numerical value with a line with different letter has significant difference (P < 0.05).
In the hypoxia endurance test of mouse, as shown in Table 5, within first 4 weeks, mouse hypoxia-bearing capability does not have significant difference, within the 6th week, starts the mouse hypoxia-bearing capability of experimental group apparently higher than control group, illustrate that cactus polyoses sour milk products has resist oxygen lack effect, and the longer effect of feeding cycle is more remarkable.
(2) non-oxidizability inspection
1. the mensuration of hydroxyl radical free radical Scavenging activity
The mensuration of the hydroxyl scavenging capacity of cactus polyoses is the method proposed according to Smirnoff etc., and concrete grammar is as table 6, and measurement result is in table 7 and Fig. 1.
Table 6 hydroxyl radical free radical Scavenging activity assay method
| Step | Additive | Concentration | Addition | Process means |
| 1 | FeSO 4 | 6mmol/L | 1mL | |
| 2 | H 2O 2 | 6mmol/L | 1mL | Shake up, leave standstill 10min |
| 3 | Salicylic acid | 9mmo/L | 1mL | |
| 4 | Distilled water | 4mL | Leave standstill 30min, 510nm place and survey its light absorption value |
Clearance rate=(1-(A
m-A
n)/A
0) × 100% formula (2-1)
Wherein:
A
0: be blank value;
Am: be the light absorption value of whey zymolyte;
An: be the light absorption value without whey zymolyte during salicylic acid
Table 7 cactus polyoses is to the clearance rate of hydroxy radical
From table 7 and Fig. 1, the Scavenging ability of cactus polyoses increases with polysaccharide addition and increases, and has certain scavenging free radicals effect.
2. the mensuration of ultra-oxygen anion free radical removing
Measure superoxide anion Scavenging activity and adopt adjacent phenol Autoxidation Method, method is in table 8, and measurement result is as Fig. 2.
Table 8 superoxide anion Scavenging activity assay method
| Step | Additive | Concentration | Addition | Process means |
| 1 | Tris-HCl | 0.05M，pH 8.2 | 4.5mL | 20min is heated in 25 DEG C of water-baths |
| 2 | Cactus polyoses | - | 0.5mL | - |
| 3 | Pyrogallol | 25mM | 0.4mL | 5min is reacted in 25 DEG C of water-baths |
| 4 | HCl | 8M | 1mL | 299nm place measures absorbance |
Superoxide anion Scavenging activity (%)=(A
blank/ A
sample-1) × 100% formula (2-2)
Ultra-oxygen anion free radical (O
2 -) not direct lipid oxidation initator, in biology and food system, there is Fenton reaction and generate new free radical-hydroxyl radical free radical (OH) in it under metal ion catalysis.OH oxidation activity is high, destructive large to the antioxidant system of biology.
To O
2 -the mass concentration that free radical produces the ascorbic acid needed for 50% clean-up effect is 0.31mg/ml (shown in Fig. 2), and when same clearance rate (50%), mass concentration needed for cactus polyoses is 2.1mg/ml, and this illustrates that this polysaccharide can remove O in vitro
2 -. free radical, has the antioxidation activity directly removing superoxide radical.
3, physics and chemistry hygiene evaluation: the requirement meeting GB GB19302-2010 national food safety standard-acidified milk.
The each composition evaluation experimental of embodiment 3, product
(1) " meter Bang Ta " cactus polyoses qualification
1. brown ring test: take a small amount of sample, adds 3 5% phenol solution, shakes up, then add several concentrated sulfuric acids along wall after dissolving, if there is brown ring to occur, illustrate that this sample is sugar compounds.
2. starch test: the sample solution getting above-mentioned preparation is a small amount of, adds l and drips the tincture of iodine, compare with starch solution.If sample solution does not become blue after adding the tincture of iodine, can determine whether sample is starchy material.
3. biuret test: the sample solution getting above-mentioned preparation is a small amount of, adds several biuret reagents, shakes up.Observe sample.If solution colour does not redden or purpling, prove that whether sample is containing peptide and protein.
4. ninhydrin test: take a small amount of sample, add 1% ninhydrin reagent and adjust pH to 5 ~ 7, heating boils 30 seconds.Observe sample, if color is unchanged, whether prove in sample containing amino acid, peptide and protein.
By brown ring test, starch experiment, biuret experiment and ninhydrin test, show containing polysaccharide in cactus polysaccharide extract, not containing materials such as starch, protein and amino acid.Experimental result is in table 9.
Table 9 polysaccharide qualification test table
(2) cactus pulp protects colour test
As shown in Table 10, adopt citric acid and ascorbic acid to protect green lands separately, effect is not very desirable; Add the ascorbic acid of 0.10% and the citric acid of 0.05%, the synergy of both utilizations, effect of color protection is best simultaneously.
Table 10 color stabilizer adds result
| Color stabilizer | Concentration (%) | Effect |
| Sodium chloride | 0.10 | Juice is crineous |
| Sodium chloride | 0.20 | Juice is yellowish-brown |
| Citric acid | 0.05 | Juice is yellow green |
| Citric acid | 0.10 | Juice is yellowish-brown |
| Ascorbic acid | 0.10 | The micro-band of juice is yellow |
| Ascorbic acid | 0.15 | Put the look that turns yellow long afterwards |
| Ascorbic acid+citric acid | 0.10+0.05 | Green maintenance very well |
| Ascorbic acid+citric acid | 0.10+0.10 | Green maintenance very well |
| Ascorbic acid+citric acid | 0.15+0.10 | Juice is partially yellow |
(3) polysaccharide addition experiment of single factor
Add 320mg, 340mg, 360mg, 380mg, 400mg cactus polyoses respectively, the sucrose of 8%, stirs, and after-ripening 4 DEG C leaves standstill 16 ~ 24h and obtains five composition product.Get 80 Kunming mouses, male and female half and half, 18 ~ 22g, be divided into 5 groups at random.Experimental group presses 400mg/kg dosage, the Yoghourt of cactus polyoses is added to mouse stomach, 1 time/d, gavage 14d, last gavage is after two hours, every mouse to be born a heavy burden 10% body weight, put into the water went swimming of swimming groove (50cm × 40cm × 60cm), water temperature 30 ± 2 DEG C, with the stopwatch record mouse swimming tired time, experimental result is in table 11.
Table 11 Different adding amount mouse swimming time measures
| Addition mg | Swimming time (min) |
| 320 | 7.76±1.03 a |
| 340 | 10.12±0.97 b |
| 360 | 12.98±0.73 c |
| 380 | 13.20±1.18 c |
| 400 | 13.03±1.32 c |
As shown in Table 11, between 320 ~ 360mg, the mouse swimming antifatigue time increases significantly (P<0.05), when cactus polyoses addition increases between 360 ~ 400mg, the antifatigue effect of mouse does not have significant difference (P>0.05), determines that the addition of polysaccharide is 360mg thus.
(4) cactus pulp addition experiment of single factor
The cactus peeling pulp choosing 2%, 4%, 6%, 8%, 10% respectively adds in the yoghurt prepared, and ceteris paribus, stirs, and after-ripening 4 DEG C leaves standstill 16 ~ 24h and obtains finished product, and carries out organoleptic examination, and experimental result is shown in 12.
Table 12 cactus pulp addition organoleptic examination grade form
| Pulp addition | Color and luster | Flavour and smell | Tissue morphology | Total score |
| 2％ | 27 | 27 | 38 | 92 |
| 4％ | 27 | 28 | 38 | 93 |
| 6％ | 28 | 28 | 39 | 95 |
| 8％ | 29 | 29 | 39 | 97 |
| 10％ | 27 | 27 | 39 | 93 |
As shown in Table 12, what product sensory evaluation score was the highest is interpolation 8% pulp, determines the cactus pulp adding 8% in this product thus.When addition is less than 8%, in product, the mouthfeel of cactus is not obvious, and delicate fragrance degree is inadequate.Addition higher than 8% time, color is deep, may affect appetite, so choose 8% for optimum addition.
(5) stabilizing agent dosage determines experiment
1. stabilizing agent dosage experiment of single factor
First the stabilizing agent sodium carboxymethylcellulose selecting to commonly use, xanthans, pectin carry out single stable experiment respectively, and inspection product stability state and mobility, experimental result is shown in 13.
Table 13 stabilizing agent adds result
| Sequence number | Stabilizing agent or emulsifying agent | Consumption | The stability state of product | Mobility |
| 1 | CMC-Na | 0.15 | Generally | Better |
| 2 | CMC-Na | 0.20 | Generally | Generally |
| 3 | CMC-Na | 0.25 | Generally | Poor |
| 4 | Xanthans | 0.01 | Better | Generally |
| 5 | Xanthans | 0.02 | Generally | Poor |
| 6 | Xanthans | 0.03 | Poor | The poorest |
| 7 | Pectin | 0.10 | Generally | Better |
| 8 | Pectin | 0.15 | Better | Generally |
| 9 | Pectin | 0.20 | Poor | Poor |
As shown in Table 13, xanthans is relatively good to cactus polyoses yoghurt stabilizing effect, but the viscosity of xanthans comparatively ambassador's used time should note consumption.
2. stabilizing agent dosage orthogonal experiment
For ensureing the stability of product, reaching best stabilized effect selection sodium carboxymethylcellulose (CMC-Na), xanthans, pectin Three factors carry out L
9(3
4) orthogonal test, experimental result is shown in 14.
The stability formula L of table 14 compound stabilizer
9(3
4) orthogonal experiments
As shown in Table 14, using compound stabilizer better than using the stablizing effect of single stable agent to the stablizing effect of cactus polyoses yoghurt, using the best of breed of above-mentioned complexing agent for A
2b
1c
2, namely when sodium carboxymethylcellulose be 0.20%, xanthans is 0.01%, pectin be 0.15% used in combination time stablizing effect best.
Claims (8)
1. a cactus polyoses Yoghourt, is characterized in that, adds cactus polyoses by fresh milk, and through sterilizing, cooling, access leavening, is fermented into yoghurt, then adds cactus pulp, sucrose, stabilizing agent, stir, and refrigeration after-ripening is prepared from.
2. cactus polyoses Yoghourt according to claim 1, it is characterized in that, described fresh milk 100ml, the consumption of described cactus polyoses is that every 100ml fresh milk adds 320 ~ 400mg, leavening access amount is 3 ~ 5%, cactus pulp 2 ~ 10%, sucrose 7 ~ 9%, stabilizing agent 0.21 ~ 0.51%.
3. cactus polyoses Yoghourt according to claim 2, is characterized in that, described fresh milk 100ml, the consumption of described cactus polyoses is that every 100ml fresh milk adds 360mg, leavening access amount is 4.5%, cactus pulp 8%, sucrose 8%, stabilizing agent 0.36%.
4. according to the cactus polyoses Yoghourt one of claims 1 to 3 Suo Shu, it is characterized in that, described stabilizing agent is made up of sodium carboxymethylcellulose, xanthans and pectin three, wherein, sodium carboxymethylcellulose 0.1 ~ 0.3%, xanthans 0.01 ~ 0.03%, pectin 0.1 ~ 0.2%; Described leavening is by lactobacillus bulgaricus: streptococcus thermophilus: lactobacillus acidophilus=2: form at 2: 1.
5. cactus polyoses Yoghourt according to claim 4, is characterized in that, described sodium carboxymethylcellulose is 0.20%, xanthans is 0.01%, pectin is 0.15%.
6. the cactus polyoses method for preparing sour milk as described in one of Claims 1 to 5, is characterized in that, comprise the following steps:
(1) preparation of cactus polyoses: fresh " meter Bang Ta " cactus is smashed to pieces with water in mass ratio for 1:5 mixes, 50 ~ 70 DEG C of extracting at constant temperature 2 ~ 4 times, filter, be evaporated to 1/5 times of extracting liquid volume, concentrate and 75% ethanol being chilled to 2 ~ 6 DEG C in advance in mass ratio 1:1 mix, put-8 ~-12 DEG C of refrigerator overnight, last at the centrifugal 10 ~ 20min of 2000 ~ 4000r/min, remove supernatant, use absolute ethyl alcohol, acetone, ether cyclic washing successively, solvent flashing, to dry, obtains cactus polyoses;
(2) preparation of cactus pulp: by " meter Bang Ta " cactus by cleaning, deburring, peeling, blanching, add color stabilizer and carry out protecting look and pulping process is made;
(3) fermentation of yoghurt: the cactus polyoses of preparation in step (1) is added in fresh milk, then at 95 ~ 100 DEG C of sterilizing 3 ~ 5min, then feed liquid is cooled to 41 ~ 43 DEG C, the leavening of access 3 ~ 5%, at 41 ~ 45 DEG C of fermentation 3 ~ 5h;
(4) preparation of cactus polyoses Yoghourt: mixed with cactus pulp by step (3) fermentation yoghurt, then add sucrose, stabilizing agent successively, stir, refrigeration after-ripening, gets product.
7. cactus polyoses method for preparing sour milk according to claim 6, is characterized in that, in step (2), described color stabilizer is made up of ascorbic acid and citric acid, wherein, and ascorbic acid 0.10%, citric acid 0.05 ~ 0.10%.
8. cactus polyoses method for preparing sour milk according to claim 7, is characterized in that, described ascorbic acid 0.10%, citric acid 0.05%.
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| CN106856949A (en) * | 2017-03-17 | 2017-06-20 | 界首市伟盛家庭农场 | A kind of method for improving peony pattern quality |
| CN106856949B (en) * | 2017-03-17 | 2018-03-27 | 界首市伟盛家庭农场 | A kind of method for improving peony pattern quality |
| CN108077675A (en) * | 2017-12-22 | 2018-05-29 | 宁波卫生职业技术学院 | A kind of fruit drink for being used to prevent nonalcoholic fatty liver |
| CN109090222A (en) * | 2018-09-03 | 2018-12-28 | 湖北文理学院 | Antistaling agent and preparation method thereof, application and fruit and vegetable preserving method |
| CN110537583A (en) * | 2019-10-12 | 2019-12-06 | 山西农业大学 | Preparation method of Chinese yam yoghourt |
| CN112042743A (en) * | 2020-09-17 | 2020-12-08 | 蚌埠学院 | Prickly pear polysaccharide yoghourt and preparation method thereof |
| CN114788540A (en) * | 2022-04-20 | 2022-07-26 | 甘南倍益特生物科技有限公司 | Yak milk polypeptide formula milk powder suitable for plateau population and preparation method |
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