CN105614700A - Preparation method of strawberry lactobacillus fermentation pudding - Google Patents
Preparation method of strawberry lactobacillus fermentation pudding Download PDFInfo
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- CN105614700A CN105614700A CN201511000238.5A CN201511000238A CN105614700A CN 105614700 A CN105614700 A CN 105614700A CN 201511000238 A CN201511000238 A CN 201511000238A CN 105614700 A CN105614700 A CN 105614700A
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention provides a preparation method of a strawberry lactobacillus fermentation pudding. The preparation method comprises the following steps that fresh and good-quality strawberries are screened, soaked with light salt brine for 10 min and then washed with clear water; the strawberries are sterilized and then broken and pulped; strawberry pulp and soybean milk are mixed to prepare strawberry soybean milk, fermentation culture is performed on the strawberry soybean milk, a gelatin powder solution is finally added, and then the strawberry lactobacillus fermentation pudding is prepared and placed in a refrigerating chamber to be preserved after being qualified in quality inspection. According to the prepared strawberry lactobacillus fermentation pudding, the fragrant and sweet taste and rich nutrition of the strawberries, the fine and smooth mouthfeel of jellies and the intestinal microecological balance improving and immunity improving functions of lactobacillus are combined, and not only is pursuing of consumers to delicious taste and health met, but also the deep processing technique of fresh strawberry products is improved.
Description
[technical field]
The present invention relates to the preparation method of a kind of strawberry lactobacillus-fermented pudding.
[background technology]
Strawberry is Rosaceae draft berry fruits, existing more than 300 year of its cultivation history. According to Food and Agricultural Organization of the United Nations's statistics, China's strawberry output occupies world's umber one. Strawberry is bright in colour, fruit soft and succulency, aromatic flavour, sweet and sour palatability. And strawberry has abundant nutrition, dark liking by domestic and international human consumer. It contains calcium, phosphorus, iron, the several mineral materials such as magnesium, and the aspartic acid wherein contained can heavy metal ion in purged body. Tannic acid can stop the absorption of carcinogenic chemical in human body, has protective effect on cancer risk; And to preventing and treating arteriosclerosis, coronary heart disease also has good curative effect.
But strawberry belongs to berry fruit, tender succulence, the keeping fresh at normal temperature time is extremely short, perishable, not storage tolerance and transport. In addition, the Strawberry ripening phase is short, listing is concentrated, and causes a large amount of strawberry to be processed at a low price or rotten in ground in the best fruiting period, causes great financial loss. Therefore, research and develop and a set of can keep strawberry nutritional quality, the strawberry product deep process technology of human consumer can be attracted again to become the key measure of Strawberry industry development.
In food-processing industry, pudding is sparkling and crystal-clear with outward appearance, fine and smooth lubricious, refrigerant moistening and deeply like by human consumer. Become sweets indispensable in people's modern life. At present, on market, the pudding of production and sales is of a great variety, and in factory, the pudding of production and selling is all taking various fruit-like flavour as main type, and there are no fermented-milk type pudding, its market potential is huge.
[summary of the invention]
The technical problem to be solved in the present invention, it is to provide the preparation method of a kind of strawberry lactobacillus-fermented pudding, obtained product is by taste fragrant and sweet for strawberry, abundant nutrition, the mouthfeel of pudding exquisiteness lubrication, milk-acid bacteria is improved intestinal microecology balance, improves the function of immunity, three combines, and not only meets human consumer to delicious healthy pursuit, and improves the deep process technology of strawberry fresh goods.
The present invention is achieved in that
A preparation method for strawberry lactobacillus-fermented pudding, comprises the steps:
The strawberry of step (1) screening fresh high-quality, rinsing removes the foreign material such as silt, pull out drain for subsequent use;
The cleaning of step (2) strawberry: rinse strawberry with clear water after soaking 10��15min with light salt brine;
The sterilization of step (3) strawberry: it is soak disinfection in 10 minutes in 0.6��0.8% ozone water that cleaned strawberry is placed on concentration, to remove residual medicament or to kill microorganism;
Step (4) crushing and beating: the strawberry stripping and slicing that will disinfect, puts into the homogenizer crushing and beating that power is 1500��2000W, obtains red strawberry pulp;
Step (5) prepares soya-bean milk: select full grains, free from insect pests, without the soybean gone mouldy, adding mass ratio is soybean: the pure water of water=1:12 is to, in soybean, soaking 16��18h; Pour in soybean milk maker by after the washing soybean soaked, the hot water adding more than 90 DEG C carries out mill slurry, and the mass ratio of described hot water and unsoaked soybean is soybean: hot water=1:18, then will boil the slurries of milled, remove bean dregs through spun yarn net filtration, obtain soya-bean milk;
Step (6) prepares strawberry soya-bean milk: be strawberry pulp by volume by the soya-bean milk of the strawberry pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtain strawberry soya-bean milk, and then add white sugar and lactose in strawberry soya-bean milk, stir evenly so that it is after fully dissolving, carry out homogeneous micronization with clarifixator;
Step (7) fermentation culture: the strawberry soya-bean milk access lactobacillus starter that will obtain after above-mentioned steps (6) homogeneous micronization, inoculum size is the 5% of strawberry soya-bean milk volume amount; This lactobacillus starter is the hybrid bacterial strain including plant lactobacillus and thermophilus streptococcus, and the thalline number ratio of wherein plant lactobacillus and thermophilus streptococcus is 1: 1; Strawberry soya-bean milk after inoculation being placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stopping fermentation when the pH value of fermented liquid drops to 4.0��4.3, obtaining strawberry soya-bean milk streptococcus acidi lactici fermented solution; Now, fermented liquid is pink liquid, wherein content >=1 �� 10 of living lactic acid bacteria8Cfu/mL, acidity is 48T �㡫50T ��;
The preparation of step (8) strawberry pudding: the lucky fourth powder taking fermented liquid gross weight 5%, lucky fourth powder is poured into after soaking 15��20min in the cold water of lucky fourth grain weight amount 4��5 times, lucky fourth powder is dissolved with immersion method is heat insulation, when lucky fourth liquid is cooled to below 45 DEG C, lucky fourth liquid is poured into the strawberry soya-bean milk streptococcus acidi lactici fermented solution of step (7), stir, put into the refrigerator refrigeration of 2��6 DEG C;
Step (9) quality inspection: observation finished product outward appearance, mouthfeel are up to standard, without the non-detection of pathogenic bacterium, are then up to the standards, puts into the refrigerator refrigeration of 2��6 DEG C by the strawberry milk-acid bacteria pudding being up to the standards.
Further, the described strawberry soya-bean milk of step (6), granulated sugar and lactose weight ratio are strawberry soya-bean milk: granulated sugar: lactose=50:4:1.
Tool of the present invention has the following advantages:
Fresh strawberry, in order to meet the demand of consumer health, is made strawberry juice by the present invention, with preparing strawberry milk-acid bacteria pudding after lactobacillus-fermented. Strawberry juice, in fermenting process, can produce a large amount of lactic acid, multiple organic acid, alcohol class and each seed amino acid, makes plant protein and carbohydrate be broken down into the small molecules being easier to absorption of human body, moreover it is possible to gives the fragrance that food is special. Further, in strawberry pudding, the milk-acid bacteria of survival has nutrient-reinforced, regulates the physiological function of human body, effect of strengthening immunity. This product is by taste fragrant and sweet for strawberry, abundant nutrition, the mouthfeel of pudding exquisiteness lubrication and milk-acid bacteria improve the function of intestinal microecology balance, triplicity, not only widen the processing approach of perishable fruit vegetables, improve deep process technology level and the added value of product of strawberry, and the health-care nutritive pudding developed has market popularization value, economic benefit is considerable.
[embodiment]
Below in conjunction with specific embodiment, the present invention will be described in detail.
A preparation method for strawberry lactobacillus-fermented pudding, specifically comprises the steps:
(1) screening of fresh strawberry: choose fruit fully matured, worm fresh, bright in colour, anosis, mildew and rot strawberry, and remove removal base of fruit, really handle, the calyx leaf of strawberry; Rinsing removes the top layer foul such as silt, pull out drain for subsequent use.
(2) cleaning of strawberry: rinse strawberry with clear water after soaking 10min with light salt brine, removes the sick worm's ovum of surface silt, dirt, pesticide residue and fruit epidermis.
(3) sterilization of strawberry: it is soak disinfection in 10 minutes in 0.6% (i.e. 6mg/L) ozone water that cleaned strawberry is placed on concentration, to remove residual medicament or to kill microorganism.
(4) crushing and beating: by strawberry stripping and slicing good for clear poison, put into the homogenizer crushing and beating that power is 1500W, obtain red strawberry pulp.
(5) soya-bean milk is prepared: select full grains, free from insect pests, without the soybean gone mouldy, adding mass ratio is soybean: the pure water of water=1:12 is to, in soybean, soaking 16h; Pour in soybean milk maker by after the washing soybean soaked, the hot water adding more than 90 DEG C carries out mill slurry, and the mass ratio of described hot water and unsoaked soybean is soybean: hot water=1:18, then will boil the slurries of milled, remove bean dregs through spun yarn net filtration, obtain soya-bean milk;
(6) strawberry soya-bean milk is prepared: be strawberry pulp by volume by the soya-bean milk of the strawberry pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtains strawberry soya-bean milk; And then add white sugar and lactose in strawberry soya-bean milk, stir evenly so that it is after fully dissolving, carry out homogeneous micronization with clarifixator; Described strawberry soya-bean milk, granulated sugar and lactose weight ratio are strawberry soya-bean milk: granulated sugar: lactose=50:4:1;
(7) fermentation culture: the strawberry soya-bean milk access lactobacillus starter that will obtain after above-mentioned steps (6) homogeneous micronization, inoculum size is the 5% of strawberry soya-bean milk volume amount; This lactobacillus starter is the hybrid bacterial strain including plant lactobacillus and thermophilus streptococcus, and the thalline number ratio of wherein plant lactobacillus and thermophilus streptococcus is 1: 1. Strawberry soya-bean milk after inoculation being placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stopping fermentation when the pH value of fermented liquid drops to 4.0��4.3, obtaining strawberry soya-bean milk streptococcus acidi lactici fermented solution. Now, fermented liquid is pink liquid, wherein content >=1 �� 10 of living lactic acid bacteria8Cfu/mL, acidity is 48T �㡫50T ��.
The preparation of step (8) strawberry pudding: the lucky fourth powder taking fermented liquid gross weight 5%, lucky fourth powder is poured into after soaking 15��20min in the cold water of lucky fourth grain weight amount 4��5 times, lucky lower powder is dissolved with immersion method is heat insulation, etc. lucky fourth liquid cooling but less than 45 DEG C time, lucky fourth liquid is poured into the strawberry soya-bean milk streptococcus acidi lactici fermented solution of step (7), stir, put into the refrigerator refrigeration of 2��6 DEG C;
Step (9) quality inspection: observation finished product outward appearance, mouthfeel are up to standard, without the non-detection of pathogenic bacterium, are then up to the standards, puts into the refrigerator refrigeration of 2��6 DEG C by the strawberry milk-acid bacteria pudding being up to the standards.
Fresh strawberry, in order to meet the demand of consumer health, is made strawberry juice by the present invention, with preparing strawberry milk-acid bacteria pudding after lactobacillus-fermented. Strawberry juice, in fermenting process, can produce a large amount of lactic acid, multiple organic acid, alcohol class and each seed amino acid, makes plant protein and carbohydrate be broken down into the small molecules being easier to human body and attracting, moreover it is possible to give the fragrance that food is special. Further, in strawberry pudding, the milk-acid bacteria of survival has nutrient-reinforced, regulates the physiological function of human body, effect of strengthening immunity. This product is by taste fragrant and sweet for strawberry, abundant nutrition, the mouthfeel of pudding exquisiteness lubrication and milk-acid bacteria improve the function of intestinal microecology balance, triplicity, not only widen the processing approach of perishable fruit vegetables, improve deep process technology level and the added value of product of strawberry, and the health-care nutritive pudding developed has market popularization value, economic benefit is considerable.
Although the foregoing describing the specific embodiment of the present invention; but it is familiar with those skilled in the art to be to be understood that; specific embodiment described by us just explanation property; instead of the restriction for the scope to the present invention; those of ordinary skill in the art in the modification of the equivalence done according to the spirit of the present invention and change, in the scope that the claim that all should be encompassed in the present invention is protected.
Claims (2)
1. the preparation method of a strawberry lactobacillus-fermented pudding, it is characterised in that: comprise the steps:
The strawberry of step (1) screening fresh high-quality, rinsing removes the foreign material such as silt, pull out drain for subsequent use;
The cleaning of step (2) strawberry: rinse strawberry with clear water after soaking 10��15min with light salt brine;
The sterilization of step (3) strawberry: it is soak 10min disinfection in 0.6��0.8% ozone water that cleaned strawberry is placed on concentration, to remove residual medicament or to kill microorganism;
Step (4) crushing and beating: the strawberry stripping and slicing that will disinfect, puts into the homogenizer crushing and beating that power is 1500��2000W, obtains red strawberry pulp;
Step (5) prepares soya-bean milk: select full grains, free from insect pests, without the soybean gone mouldy, adding mass ratio is soybean: the pure water of water=1:12 is to, in soybean, soaking 16��18h; Pour in soybean milk maker by after the washing soybean soaked, the hot water adding more than 90 DEG C carries out mill slurry, and the mass ratio of described hot water and unsoaked soybean is soybean: hot water=1:18, then will boil the slurries of milled, remove bean dregs through spun yarn net filtration, obtain soya-bean milk;
Step (6) prepares strawberry soya-bean milk: be strawberry pulp by volume by the soya-bean milk of the strawberry pulp of step (4) gained and step (5) gained: soya-bean milk=1: 2 mix, obtain strawberry soya-bean milk, and then add white sugar and lactose in strawberry soya-bean milk, stir evenly so that it is after fully dissolving, carry out homogeneous micronization with clarifixator;
Step (7) fermentation culture: the strawberry soya-bean milk access lactobacillus starter that will obtain after above-mentioned steps (6) homogeneous micronization, inoculum size is the 5% of strawberry soya-bean milk volume amount; This lactobacillus starter is the hybrid bacterial strain including plant lactobacillus and thermophilus streptococcus, and the thalline number ratio of wherein plant lactobacillus and thermophilus streptococcus is 1: 1; Strawberry soya-bean milk after inoculation being placed in 37 DEG C of water isolation type constant incubator standing for fermentation and cultivates 14-16h, until stopping fermentation when the pH value of fermented liquid drops to 4.0��4.3, obtaining strawberry soya-bean milk streptococcus acidi lactici fermented solution; Now, fermented liquid is pink liquid, wherein content >=1 �� 10 of living lactic acid bacteria8Cfu/mL, acidity is 48T �㡫50T ��;
The preparation of step (8) strawberry pudding: the lucky fourth powder taking fermented liquid gross weight 5%, lucky fourth powder is poured into after soaking 15��20min in the cold water of lucky fourth grain weight amount 4��5 times, lucky fourth powder is dissolved with immersion method is heat insulation, when lucky fourth liquid is cooled to below 45 DEG C, lucky fourth liquid is poured into the strawberry soya-bean milk streptococcus acidi lactici fermented solution of step (7), stir, put into the refrigerator refrigeration of 2��6 DEG C;
Step (9) quality inspection: observation finished product outward appearance, mouthfeel are up to standard, without the non-detection of pathogenic bacterium, are then up to the standards, puts into the refrigerator refrigeration of 2��6 DEG C by the strawberry milk-acid bacteria pudding being up to the standards.
2. the preparation method of a kind of strawberry lactobacillus-fermented pudding according to claim 1, it is characterised in that: the described strawberry soya-bean milk of step (6), granulated sugar and lactose weight ratio are strawberry soya-bean milk: granulated sugar: lactose=50:4:1.
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| CN107960603A (en) * | 2017-11-30 | 2018-04-27 | 湖南新中意食品有限公司 | A kind of Yoghourt jam pudding containing active probiotic and preparation method thereof |
| CN109315693A (en) * | 2018-09-28 | 2019-02-12 | 中北大学 | A kind of fermentation sea-buckthorn pudding and preparation method thereof |
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