CN105613735A - Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof - Google Patents
Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof Download PDFInfo
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- CN105613735A CN105613735A CN201510980645.0A CN201510980645A CN105613735A CN 105613735 A CN105613735 A CN 105613735A CN 201510980645 A CN201510980645 A CN 201510980645A CN 105613735 A CN105613735 A CN 105613735A
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- 238000000034 method Methods 0.000 title claims abstract description 21
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
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- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
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- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a oat cultured milk produced by participation of enzymolytic oat powder in fermentation and a technological method thereof. The oat cultured milk comprises the following raw materials in percent by weight: 84.7 to 91.6 percent of raw milk, 4 to 8 percent of a sweetening agent, 5 to 10 percent of enzymolytic oat powder, 0.1 to 0.3 percent of a flavor improver, 0.5 to 1 percent of single cream, 0.6 to 0.8 percent of a stabilizer for yoghurt, 0.3 to 0.5 percent of wpc 80 whey protein powder (the concentration of protein in WPC (whey protein concentrate) is 80), and a lactic acid bacteria starter. Through the proportion, the technical problems that the oat powder is added and participates in fermentation under the protection of the flavor improver, and globulin does not denature during fermentation are solved, and good effects of prolonging the shelf life and expanding the yoghourt market through adding yoghourt with cereals and milk are achieved.
Description
Technical field
The present invention provides a kind of beverage, and espespecially a kind of enzymolysis oatmeal participates in Herba bromi japonici cultured milk and the process thereof of fermentation.
Background technology
Cultured milk is with fresh milk for raw material, adds probiotics again, cool down a kind of milk product of fill after by fermentation again after pasteurize in milk. Carbohydrate in Yoghourt is easy to digest, and egg is easily absorbed from matter, and cholesterol and fatty metabolism are better than Lac Bovis seu Bubali, and can improve mineral metabolism, regulate body trace element balance 1'l. Yoghourt contains substantial amounts of lactic acid bacteria and metabolite thereof, and it not only can treat nervous anorexia, moreover it is possible to reduce the danger suffering from colon cancer and breast carcinoma. Yoghourt can also overcome lactose inadaptation, the whole intestinal antidiarrheal of energy and relieving dyspepsia simultaneously, suppresses rotten in intestinal.
Herba bromi japonici is one of best comprehensive nutritive food, Herba bromi japonici does not contain only abundant fat, protein, dietary fiber, Herba bromi japonici contains the aminoacid of 8 kinds of needed by human, possibly together with several functions materials such as beta glucan, soap former times, Polyphenols, alkaloids, there is the multiple health cares such as reduction cholesterol, blood sugar lowering and blood fat, anti-cancer, resisting oxidation and delaying senility, inflammation-resisting itch-stopping face and skin beautifying.
Herba bromi japonici Yoghourt is to add oatmeal in people's fresh milk to form through lactic acid bacteria fermentation, has double nutrition and the health care of Herba bromi japonici and Yoghourt. The nutrition complement of Herba bromi japonici and Lac Bovis seu Bubali, significantly improves the nutritive value of Yoghourt. But existing Herba bromi japonici Yoghourt is mostly that oatmeal adds after milk fermentation or adds oat grain, oatmeal directly participates in fermentation can make the nutrition of Herba bromi japonici be more easy to absorption, but Common out powder directly participates in fermentation and produces bad ferment local-flavor, and pure corn fragrance is blanked.
Summary of the invention
The technical problem to be solved: one is add oatmeal (i.e. enzymolysis oatmeal) and participate in fermentation under the protection of flavor improving agent, thereby obtains the fermentation yogurt of pure flavor; Two is by adding compound stabilizers protection enzymolysis oatmeal globulin invariance in lactic acid bacteria fermentation process, thus ensure that products taste is smooth, stiff, having texture (due to because of problems such as globulin degeneration can cause mouthfeel thin, coarse).
For solving above-mentioned technical problem, present invention is primarily targeted at the Herba bromi japonici cultured milk providing a kind of enzymolysis oatmeal to participate in fermentation.
For reaching above-mentioned purpose, the technical scheme of present invention application is: provides a kind of enzymolysis oatmeal and participates in the Herba bromi japonici cultured milk of fermentation, comprise raw material and have raw milk, sweeting agent, enzymolysis oatmeal, flavor improving agent, rare butter, yoghourt stabilizer, wpc80 concentration lactalbumin powder and lactobacillus leaven, wherein raw material weight is than for raw milk 84.7-91.6%, sweeting agent 4-8%, enzymolysis oatmeal 5-10%, flavor improving agent 0.1-0.3%, rare butter 0.5-1%, yoghourt stabilizer 0.6-0.8%, wpc80 concentration lactalbumin powder 0.3-0.5% and lactobacillus leaven.
For solving above-mentioned technical problem, present invention is primarily targeted at the process providing a kind of enzymolysis oatmeal to participate in the Herba bromi japonici cultured milk fermented.
For reaching above-mentioned purpose, the technical scheme of present invention application is: providing the process that a kind of enzymolysis oatmeal participates in the Herba bromi japonici cultured milk of fermentation, wherein the step of the method includes:
Dispensing: when adding raw milk in material-compound tank and heat 55-60 DEG C, adds oatmeal insulation hydration 10-15min, adds flavor improving agent, yoghourt stabilizer, rare butter and sweeting agent;
Constant volume preheats: be settled to 100kg; Preheat 60-65 DEG C;
Homogenizing sterilizes: homogenization pressure is 20-25MPA; Sterilization temperature is 90-95 DEG C, time 300S;
Cooling down, inoculate and fermentation: feed liquid is cooled to 42 �� 1 DEG C, when entering fermentation tank 1/3, then added by lactobacillus leaven, 10-15min is stirred in charging after terminating, timing fermentation after stopping stirring, and fermentation termination controls at 70-75 �� of T; 20 �� 2 DEG C are continued cool to after having fermented.
Preferred in the present embodiment, in being cooled to the feed liquid of 20 �� 2 DEG C, add corn or fruit grain further.
Preferred in the present embodiment, the process of Herba bromi japonici cultured milk also includes loading cultured milk storage tank, product inspection and cold preservation, warehouse-in, wherein: finished product warehouse-in placing more than 12 hours at 2-6 DEG C in cold preservation 2 hours.
Preferred in the present embodiment, enzymolysis oatmeal is the enzymolysis oatmeal that not amyloid protein content is 10-30% through amylase enzymolysis.
Preferred in the present embodiment, flavor improving agent is made up of the sodium erythorbate of the glyceryl monostearate of 30-40%, the dextrin of 10-20%, 10-20% phospholipid, 10-20% phosphate and 10-20%.
Preferred in the present embodiment, sweeting agent is any in white sugar, xylitol, aspartame, sucralose, acesulfame potassium, oligosaccharide and high fructose syrup, or combines for two to three kinds therein.
Preferred in the present embodiment, the raw material of yoghourt stabilizer and weight ratio are hydroxypropyl PASELLI EASYGEL 1-10%, gelatin 0.5-6% and single, double tristerin 0.1-3%.
Preferred in the present embodiment, lactic acid bacteria includes Lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum.
Compared with prior art, it has the advantages that the present invention: one is add oatmeal (i.e. enzymolysis oatmeal) and participate in fermentation under the protection of flavor improving agent, thereby obtains the fermentation yogurt of pure flavor; Two is by adding compound stabilizers protection enzymolysis oatmeal globulin invariance in lactic acid bacteria fermentation process, thus ensure that products taste is smooth, stiff, having texture; Three is at the Yoghourt of the corn+milk that with the addition of comprehensive nutrition, has widened Yoghurt Market.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention being described in further detail, its specific embodiment is for only for ease of the description present invention rather than requires that therefore the present invention with specific method and operation, must be not construed as limitation of the present invention.
Embodiment 1:
The present invention provides a kind of enzymolysis oatmeal to participate in the Herba bromi japonici cultured milk of fermentation, and its formula includes:
Raw milk 85Kg, white sugar 8Kg, enzymolysis oatmeal 10Kg, flavor improving agent 0.03Kg, rare butter 1Kg, wpc80 concentration lactalbumin powder 0.3Kg, cultured milk stabilizer 0.7Kg and lactobacillus leaven 1U.
Concrete technology method:
Step one, pumps into detecting qualified milk in the shearing tank of 100kg through centrifugal pump, and milk is warming up to 55-60 DEG C through heat exchanger;
Step 2, adds enzymolysis oatmeal, shears hydration 10-15min, adds flavor improving agent, yoghourt stabilizer, rare butter, wpc80 concentration lactalbumin powder, sweeting agent, stirs 15min;
Step 3, accepts step 2, pumps into pure water, after being settled to 100kg, it is warming up to 60-65 DEG C through heat exchanger, under 20-25MPa pressure, after homogenizing, pumps into blend tank then through high pressure homogenizer, through sterilizer sterilizing, sterilizing parameter is that temperature is 90-95 DEG C, and time 300s, so as to form feed liquid;
Step 4, enters fermentation tank by feed liquid after cool exchanger is cooled to 43 DEG C, when entering fermentation tank 1/3, in an aseptic environment lactic acid bacteria is added, continuing stirring 10-15min after charging terminates, after stopping stirring, timing is fermented, and fermentation termination controls at 70-75 �� of T; When reaching fermentation termination, in fermentation tank interlayer, inject frozen water, fermentation liquid is cooled to 20 �� 2 DEG C, open stirring, carry out breakdown of emulsion, to feed liquid exquisiteness without bulky grain;
Step 5, feed liquid is filled to mould through impeller pump to filling machine and is encapsulated into freezer in cup, and the finished product made is put in storage in 2h, and places more than 12h at 2-6 DEG C, becomes sapid Herba bromi japonici and participates in the Herba bromi japonici Yoghourt of fermentation.
Embodiment 2:
The present invention provides a kind of enzymolysis oatmeal to participate in the Herba bromi japonici cultured milk of fermentation, and its formula includes:
Raw milk 85Kg, xylitol 3.0Kg, sucralose 0.003Kg, acesulfame potassium 0.01Kg, enzymolysis oatmeal 5Kg, flavor improving agent 0.015Kg, rare butter 1Kg, wpc80 concentration lactalbumin powder 0.3Kg, cultured milk stabilizer 0.7Kg, lactobacillus leaven 1U.
Concrete technology method:
Step one, pumps into detecting qualified milk in the shearing tank of 100kg through centrifugal pump, and milk is warming up to 55-60 DEG C through heat exchanger;
Step 2, adds enzymolysis oatmeal, shears hydration 10-15min, adds flavor improving agent, yoghourt stabilizer, rare butter, wpc80 concentration lactalbumin powder, sweeting agent, stirs 15min;
Step 3, accepts step 2, pumps into pure water, after being settled to 100kg, it is warming up to 60-65 DEG C through heat exchanger, under 20-25MPa pressure, after homogenizing, pumps into blend tank then through high pressure homogenizer, through sterilizer sterilizing, sterilizing parameter is that temperature is 90-95 DEG C, and time 300s, so as to form feed liquid;
Step 4, enters fermentation tank by feed liquid after cool exchanger is cooled to 43 DEG C, when entering fermentation tank 1/3, in an aseptic environment lactic acid bacteria is added, continuing stirring 10-15min after charging terminates, after stopping stirring, timing is fermented, and fermentation termination controls at 70-75 �� of T; When reaching fermentation termination, in fermentation tank interlayer, inject frozen water, fermentation liquid is cooled to 20 �� 2 DEG C, open stirring, carry out breakdown of emulsion, to feed liquid exquisiteness without bulky grain;
Step 5, feed liquid is filled to mould through impeller pump to filling machine and is encapsulated into freezer in cup, and the finished product made is put in storage in 2h, and places more than 12h at 2-6 DEG C, becomes sapid Herba bromi japonici and participates in the Herba bromi japonici Yoghourt of fermentation.
Claims (9)
1. the Herba bromi japonici cultured milk of an enzymolysis oatmeal participation fermentation, comprise raw material and have raw milk, sweeting agent, enzymolysis oatmeal, flavor improving agent, rare butter, yoghourt stabilizer, wpc80 concentration lactalbumin powder and lactobacillus leaven, it is characterised in that raw material weight is than for raw milk 84.7-91.6%, sweeting agent 4-8%, enzymolysis oatmeal 5-10%, flavor improving agent 0.1-0.3%, rare butter 0.5-1%, yoghourt stabilizer 0.6-0.8%, wpc80 concentration lactalbumin powder 0.3-0.5% and lactobacillus leaven.
2. the process of the Herba bromi japonici cultured milk of an enzymolysis oatmeal as claimed in claim 1 participation fermentation, it is characterised in that the step of the method includes:
Dispensing: when adding raw milk in material-compound tank and heat 55-60 DEG C, adds oatmeal insulation hydration 10-15min, adds flavor improving agent, yoghourt stabilizer, rare butter and sweeting agent;
Constant volume preheats: be settled to 100kg; Preheat 60-65 DEG C;
Homogenizing sterilizes: homogenization pressure is 20-25MPA; Sterilization temperature is 90-95 DEG C, time 300S;
Cooling down, inoculate and fermentation: feed liquid is cooled to 42 �� 1 DEG C, when entering fermentation tank 1/3, then added by lactobacillus leaven, 10-15min is stirred in charging after terminating, timing fermentation after stopping stirring, and fermentation termination controls at 70-75 �� of T; 20 �� 2 DEG C are continued cool to after having fermented.
3. enzymolysis oatmeal as claimed in claim 2 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterised in that add corn or fruit grain in being cooled to the feed liquid of 20 �� 2 DEG C further.
4. enzymolysis oatmeal as claimed in claim 3 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterized in that the process of Herba bromi japonici cultured milk also includes loading cultured milk storage tank, product inspection and cold preservation, warehouse-in, wherein: finished product warehouse-in placing more than 12 hours at 2-6 DEG C in cold preservation 2 hours.
5. enzymolysis oatmeal as claimed in claim 4 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterised in that enzymolysis oatmeal is the enzymolysis oatmeal that not amyloid protein content is 10-30% through amylase enzymolysis.
6. enzymolysis oatmeal as claimed in claim 5 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterised in that flavor improving agent is made up of the sodium erythorbate of the glyceryl monostearate of 30-40%, the dextrin of 10-20%, 10-20% phospholipid, 10-20% phosphate and 10-20%.
7. enzymolysis oatmeal as claimed in claim 6 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterized in that sweeting agent is any in white sugar, xylitol, aspartame, sucralose, acesulfame potassium, oligosaccharide and high fructose syrup, or combine for two to three kinds therein.
8. enzymolysis oatmeal as claimed in claim 7 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterised in that the raw material of yoghourt stabilizer and weight ratio are hydroxypropyl PASELLI EASYGEL 1-10%, gelatin 0.5-6% and single, double tristerin 0.1-3%.
9. enzymolysis oatmeal as claimed in claim 8 participates in the process of the Herba bromi japonici cultured milk of fermentation, it is characterised in that lactic acid bacteria includes Lactobacillus bulgaricus, streptococcus thermophilus and Lactobacillus plantarum.
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| CN113367192A (en) * | 2020-03-09 | 2021-09-10 | 新希望乳业股份有限公司 | Defatted yogurt and preparation method thereof |
| CN113367192B (en) * | 2020-03-09 | 2022-11-01 | 新希望乳业股份有限公司 | Defatted yogurt and preparation method thereof |
| CN114098004A (en) * | 2020-09-01 | 2022-03-01 | 厦门唯康食品科技有限公司 | Fermented oat beverage and production method thereof |
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