CN105614700A - Preparation method of strawberry lactobacillus fermentation pudding - Google Patents
Preparation method of strawberry lactobacillus fermentation pudding Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- strawberry
- soya
- bean milk
- pudding
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 102
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 102
- 235000011962 puddings Nutrition 0.000 title claims abstract description 30
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 17
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 title claims abstract description 14
- 230000004151 fermentation Effects 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 104
- 244000068988 Glycine max Species 0.000 claims abstract description 66
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 66
- 235000013336 milk Nutrition 0.000 claims abstract description 48
- 239000008267 milk Substances 0.000 claims abstract description 48
- 210000004080 milk Anatomy 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 4
- 238000007689 inspection Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 18
- 235000014655 lactic acid Nutrition 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 241000194017 Streptococcus Species 0.000 claims description 12
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000007858 starting material Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 5
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000021012 strawberries Nutrition 0.000 abstract 3
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000013948 strawberry juice Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005461 lubrication Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products 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-PPKXGCFTSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 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
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201511000238.5A CN105614700A (en) | 2015-12-28 | 2015-12-28 | Preparation method of strawberry lactobacillus fermentation pudding |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201511000238.5A CN105614700A (en) | 2015-12-28 | 2015-12-28 | Preparation method of strawberry lactobacillus fermentation pudding |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105614700A true CN105614700A (en) | 2016-06-01 |
Family
ID=56030397
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201511000238.5A Pending CN105614700A (en) | 2015-12-28 | 2015-12-28 | Preparation method of strawberry lactobacillus fermentation pudding |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105614700A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
CN106858239A (en) * | 2017-01-18 | 2017-06-20 | 中国农业科学院农产品加工研究所 | A kind of oranges and tangerines sour milk beverage and preparation method thereof |
CN107048203A (en) * | 2017-05-04 | 2017-08-18 | 光明乳业股份有限公司 | A kind of fermented type milk pudding and preparation method thereof |
CN107080173A (en) * | 2017-05-04 | 2017-08-22 | 光明乳业股份有限公司 | A kind of style milk pudding and preparation method thereof |
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 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444870A (en) * | 2013-08-19 | 2013-12-18 | 福建省农业科学院农业生物资源研究所 | Preparation method for longan lactic acid bacteria beverage |
CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
-
2015
- 2015-12-28 CN CN201511000238.5A patent/CN105614700A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444870A (en) * | 2013-08-19 | 2013-12-18 | 福建省农业科学院农业生物资源研究所 | Preparation method for longan lactic acid bacteria beverage |
CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
Non-Patent Citations (1)
Title |
---|
车韬: "《奶食甜品自己做》", 30 September 2014, 农村读物出版社 * |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
CN106858239A (en) * | 2017-01-18 | 2017-06-20 | 中国农业科学院农产品加工研究所 | A kind of oranges and tangerines sour milk beverage and preparation method thereof |
CN107048203A (en) * | 2017-05-04 | 2017-08-18 | 光明乳业股份有限公司 | A kind of fermented type milk pudding and preparation method thereof |
CN107080173A (en) * | 2017-05-04 | 2017-08-22 | 光明乳业股份有限公司 | A kind of style milk pudding and preparation method thereof |
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 |
CN109315693B (en) * | 2018-09-28 | 2021-10-01 | 中北大学 | Fermented sea-buckthorn pudding and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105614700A (en) | Preparation method of strawberry lactobacillus fermentation pudding | |
CN103300312B (en) | Debitterized shaddock peel and production method and use thereof | |
CN103549003A (en) | Honey-waxberry yoghourt and production method thereof | |
CN102919355B (en) | Method for processing compound sour goat milk drink | |
CN104664506A (en) | Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method | |
CN101263902A (en) | Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof | |
CN104223271A (en) | Okra lactobacillus fermented beverage | |
CN103444870A (en) | Preparation method for longan lactic acid bacteria beverage | |
JP2001258470A (en) | Method for producing vegetable yogurt | |
KR20120122175A (en) | Manufacturing method of vinegar drink | |
CN110800805A (en) | Production process of soybean fermented yoghourt | |
Momoh et al. | Improving the microbial keeping quality of home made soymilk using a combination of preservatives, pasteurization and refrigeration | |
CN103598331A (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
CN105475605A (en) | Preparation method for litchi and lactic acid bacteria fermented ice cream | |
CN106879898A (en) | A kind of method of flavones and polyphenol content in raising lactic acid fermentation beverage | |
CN106722826A (en) | A kind of fresh chilli paste and its production technology rich in organized enzyme | |
CN109329435A (en) | A kind of soybean active lactic acid bacteria fermented beverage and preparation method thereof | |
CN105192645A (en) | Circulating fermentation technology for cowpeas | |
CN108887383A (en) | A kind of yogurt and preparation method thereof containing the full particle linseed of shortening | |
CN104642709B (en) | A kind of preparation method of romaine lettuce lactobacillus-fermented soft ice cream | |
CN107495026A (en) | A kind of preparation method of dragon fruit juice | |
CN107173441A (en) | A kind of high stability coffee milk tea | |
CN106578066A (en) | Ficus carica fruit yoghurt and preparation method thereof | |
KR102088098B1 (en) | A method for manufacturing of non-heat pineapple fermentation vinegar | |
CN106616619A (en) | Preparation method of canned orange |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |