CN104982525A - Moringa oleifera acidified milk product - Google Patents

Abstract

The invention relates to a moringa oleifera acidified milk product and belongs to the technical field of dairy processing. The moringa oleifera acidified milk product is obtained through moringa oleifera fermentation liquor processing and moringa oleifera acidified milk processing. The process of moringa oleifera fermentation liquor processing comprises the steps that moringa oleifera leaf powder which is subjected to ultramicro-pulverization and distilled water are evenly mixed according to the proportion of 1:15, the mixture is milled by means of colloid and is homogenized by means of a homogenizer, so that moringa oleifera liquid is obtained, the moringa oleifera liquid is cooled to be at the temperature of 40 DEG C after pasteurization is conducted on the moringa oleifera liquid for five minutes at the temperature of 90 DEG C, then lactobacillus plantarum subspecies with the volume percent being 4% is inoculated in the moringa oleifera liquid, and fermentation is conducted for three to five days at the temperature of 38 DEG C, so that moringa oleifera fermentation liquor is obtained. The process of moringa oleifera acidified milk processing comprises the steps of raw material preparation, mixing, pasteurization, inoculation, fermentation, after ripening and quality testing, and finished product obtaining. The moringa oleifera acidified milk product has the advantages that the product is as sweet as moringa oleifer, acid fragrant and tasty; protein and oxalic acid substances are fully degraded after the moringa oleifera liquid is fermented, the biological value of the moringa oleifera can be increased easily, and the moringa oleifera acidified milk product is a moringa oleifera product having high additional value; the development of the daily industry and the moringa oleifera industry in Yunan province can be promoted easily.

Description

A kind of Moringa fermented dairy product

Technical field

The present invention relates to a kind of Moringa fermented dairy product, belong to technical field of dairy processing.

Background technology

Leaf of Moringa is the new resource food of a kind of high protein, high calcium, but relatively low, the bitter pungent of its biological value is stronger, containing allergenic agent.Fermentation is the effective way solved the problem, and lactobacillus-fermented not only can be degraded the material such as protein and oxalic acid of leaf of Moringa, can also improve its bitter pungent to promote mouthfeel.Moringa acidified milk is nutritious, containing beneficial microbes such as a large amount of lactic acid bacterias, have good DEVELOPMENT PROSPECT, but the exploitation of Moringa fermented dairy product needs innovation.

(1) leaf of Moringa leavening.Usual employing streptococcus thermophilus and lactobacillus bulgaricus are as the agent of Moringa lactic acid fermented, and research finds that it is less to the effect of Moringa ingredient degradation, therefore research and develop special Moringa leavening necessary to improving Moringa biological value and improving acidified milk quality.

(2) acidified milk technique.The article of the relevant Moringa yogurt retrieved at present or commercially available product, one is directly add leaf of Moringa powder to adopt ferment agent for sour milk fermentation in Ruzhong, and Yoghourt has a kind of peculiar smell (the sour taste of acid), the coarse mouthfeel that do not get consumer reception; Two is that processing technology is comparatively simple, and lactic acid bacteria is too short to Moringa action time, the composition such as Moringa protein, oxalic acid of can not degrading preferably, and the composition difficulties such as leaf of Moringa albumen, calcium absorb, the difficult problem utilized still can not solve.

The present invention is intended to by researching and developing new leaf of Moringa leavening and zymotechnique technological innovation, improves biological value and the taste flavor of Moringa acidified milk, develops a kind of Moringa fermented dairy product.By literature search, the open report identical with the present invention is had no.

Summary of the invention

The object of the invention is to overcome the defect existed in prior art, research and develop a kind of Moringa fermented dairy product.

A kind of Moringa fermented dairy product of the present invention obtains primarily of secondary fermentation, first adopts Lactobacillus plantarum subspecies fermentation Moringa liquid (leaf of Moringa powder: water is 1:15), prepares Moringa zymotic fluid; Add Moringa zymotic fluid, by Yoghourt Production explained hereafter Moringa fermented dairy product in inoculation lactic acid fermented agent link again by acidified milk processing technology simultaneously.Its technological process as shown in drawings.

Moringa fermented dairy product of the present invention obtains through following steps:

(1) processing of Moringa zymotic fluid: the leaf of Moringa powder of ultramicro grinding is mixed with the ratio of distilled water in 1:15, Moringa liquid is made through colloid mill, homogenizer homogeneous, Moringa liquid inoculates 4%(percent by volume be cooled to 40 DEG C after pasteurize in 90 DEG C, 5 minutes after) Lactobacillus plantarum subspecies, 38 DEG C of fermentations obtain Moringa zymotic fluid in 3 days;

(2) processing of Moringa acidified milk

A. raw material preparation: choose and meet gB 19301-2010raw milk;

B. mix: after the removal of impurity of 42 DEG C of preheating filtered through gauze, add the white sugar of milk quality 6%, fully mix;

C. pasteurize: boiling water bath 85 DEG C, sterilization 5 minutes;

D. inoculate: when milk is cooled to 42 DEG C, inoculation 15%(with Moringa acidified milk volume total amount) Moringa zymotic fluid, inoculate the lactic acid fermented agent (streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus add by 1.5:1) of 4% after stirring;

E. ferment: postvaccinal milk is placed in 40 DEG C of fermentation 3 ~ 5h;

F. after-ripening finished product: acidified milk is placed in 4 DEG C of refrigerator after-ripening 12 ~ 24 h;

G. quality inspection: carry out the inspection of sense organ, physics and chemistry and sanitary index according to the national standard (GB 19302-2010) of acidified milk.

The invention has the advantages that: 1, product has Moringa delicate fragrance mouthfeel, the fragrant good to eat feature of acid; 2, Moringa liquid is after fermentation, and protein and oxalic acid material are fully degraded, and being conducive to the biological value improving Moringa, is a kind of high added value Moringa product; 3, be conducive to promoting Yunnan Province's milk industry and Moringa industry development.

accompanying drawing illustrates:

accompanying drawing is the technological process of Moringa acidified milk.

detailed description of the invention:

embodiment 1:

1. experiment material, equipment and method

(1) material: raw milk picks up from You Mupin source, Kunming milk; White sugar, skimmed milk power are all purchased from Wal-Mart supermarket (shop, Beishi District, Kunming).

(2) laboratory apparatus

Instrument equipment tested by table 1

Instrument and equipment title	Model	The place of production or manufacturer
			Electronic scale	FA-1004	Shanghai Shun Yuhengping science Food Co., Ltd
Electronic balance	JA2003	Shanghai Ao Haosi company
			Refrigerator	HH-6	Changzhou HuaPu reaches teaching Co., Ltd
Kjeldahl apparatus	KDN-2C	Zhejiang Top Instrument Co., Ltd.
			Constant Temp. Oven	101C-3B	Chongming, Shanghai City laboratory apparatus factory
Thermostat water bath	DZKW-S-4	Beijing is bright Medical Instruments Co., Ltd forever
			SW-CJ-18U superclean bench	A06051465	SuZhou Antai Air Tech Co., Ltd.
Biochemical cultivation case	LRH-250	The permanent Science and Technology Ltd. in Shanghai one
			Soxhlet fat extractor	SXT-02	Shanghai Hong Ji instrument and equipment Co., Ltd

(3) product quality research

1. subjective appreciation asks 10 Majors of Food personnel to carry out sensory evaluation scores, marks to the color and luster, structural state, smell, flavour etc. of product.

2. physical and chemical index measures

Protein measuring is with reference to GB GB 5009.5-2010.

The mensuration of titratable acidity is with reference to GB GB 5413.34-2010.

3. sanitary quality index measures

Mould, saccharomycete counting measure with reference to GB 4789.15-2010.

4. lactic acid bacteria number measures

The mensuration of lactic acid bacteria number is with reference to GB 4789.35-2010

2, process technology

(1) processing of Moringa zymotic fluid

Accurately take the leaf of Moringa powder 187.5g through ultramicro grinding, add 2812.5ml distilled water to mix, 3Kg Moringa liquid is made through colloid mill, homogenizer homogeneous, Moringa liquid is cooled to the Lactobacillus plantarum subspecies of 40 DEG C of inoculation 120ml after pasteurize in 90 DEG C, 5 minutes, 38 DEG C ferment 3 days, obtain Moringa zymotic fluid.

(2) processing of Moringa acidified milk

A. raw material preparation

Choose and meet gB 19301-2010raw milk 18.8kg;

B. mix

42 DEG C of preheatings, after the filtered through gauze removal of impurity, add 1.2 kg white sugar, fully mix with fruit juice mixer;

C. pasteurize

Boiling water bath 85 DEG C, sterilization 5 minutes;

D. inoculate

When milk is cooled to 42 DEG C, add 3Kg Moringa zymotic fluid, after stirring, inoculate the lactic acid fermented agent (streptococcus thermophilus: Lactobacillus delbrueckii: subspecies bulgaricus=1.5:1 adds) of 800ml.

Fermentation

According to product setting condition, postvaccinal milk is placed in 40 DEG C of fermentation 3h or 4h or 5h;

F. after-ripening

Acidified milk is placed in 4 DEG C of refrigerator cooling after-ripening 12 h or 18 h or 24 h;

G. quality inspection: carry out the inspection of sense organ, physics and chemistry and sanitary index according to the national standard (GB 19302-2010) of acidified milk, the results are shown in Table 2,3,4,5.For:

Table 2 organoleptic indicator

Index	Standards of grading
		Color and luster	Milky is slightly with light green
Structural state	Unanimously homogeneous, grumeleuse is more smooth, and no whey is separated out, and has a small amount of moringa powder to precipitate
		Smell	Have moringa powder fragrant and sour fragrance, smell is coordinated
Flavour	Sour-sweet moderate, delicate mouthfeel, lubrication, easily accept

Table 3 physical and chemical composition table

Project	Content
		Protein g/100g	3.44
Acidity	95.7 0T

Table 4 microbiological indicator

Project	Quantity (CFU/g)
		Mould	0
Saccharomycete	29
		Pathogenic bacteria	Must not detect

Table 5 lactic acid bacteria number

Project	Quantity (CFU/g)
		Lactic acid bacteria number	6.45×10 9

Claims (1)

1. a Moringa fermented dairy product, is characterized in that this Moringa fermented dairy product obtains through following steps:

(1) processing of Moringa zymotic fluid: the leaf of Moringa powder of ultramicro grinding is mixed with the ratio of distilled water in 1:15, Moringa liquid is made through colloid mill, homogenizer homogeneous, Moringa liquid inoculates the Lactobacillus plantarum subspecies of percent by volume 4% be cooled to 40 DEG C after pasteurize in 90 DEG C, 5 minutes after, 38 DEG C of fermentations obtain Moringa zymotic fluid in 3 ~ 5 days;

(2) processing of Moringa acidified milk

A. raw material preparation: choose and meet gB 19301-2010raw milk;

B. mix: after the removal of impurity of 42 DEG C of preheating filtered through gauze, add the white sugar of milk quality 6%, mix;

C. pasteurize: boiling water bath 85 DEG C, sterilization 5 minutes;

D. inoculate: when milk is cooled to 42 DEG C, inoculation is with the Moringa zymotic fluid of Moringa acidified milk volume total amount 15%, inoculate the lactic acid fermented agent of 4% after stirring, lactic acid fermented agent is: streptococcus thermophilus: Lactobacillus delbrueckii: subspecies bulgaricus=1.5:1 adds;

E. ferment: postvaccinal milk is placed in 40 DEG C of fermentation 3 ~ 5h;

F. after-ripening finished product: acidified milk is placed in 4 DEG C of refrigerator after-ripening 12 ~ 24 h;

G. quality inspection: carry out the inspection of sense organ, physics and chemistry and sanitary index according to the national standard (GB 19302-2010) of acidified milk.