CN105851232A - Sipunculoid polypeptide-containing low-calorific value yoghourt and preparation method thereof - Google Patents
Sipunculoid polypeptide-containing low-calorific value yoghourt and preparation method thereof Download PDFInfo
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- CN105851232A CN105851232A CN201610247334.8A CN201610247334A CN105851232A CN 105851232 A CN105851232 A CN 105851232A CN 201610247334 A CN201610247334 A CN 201610247334A CN 105851232 A CN105851232 A CN 105851232A
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- 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
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- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention provides sipunculoid polypeptide-containing low-calorific value yoghourt. The yoghurt is prepared from the following components in parts by weight: 0.5 to 20 parts of superfine ground asparagus, 1 to 5 parts of a mixed strain fermenting agent, 5 to 10 parts of oligosaccharide, 2 to 5 parts of xylitol, 0.2 to 0.6 part of a mixed stabilizing agent, and raw milk as the balance in 100 parts. The invention also discloses a preparation method for the sipunculoid polypeptide-containing low-calorific value yoghourt. The preparation method comprises the following steps: (1) pre-treating and blending raw materials; (2) preheating and homogenizing; (3) sterilizing and cooling; (4) inoculating; (5) fermenting; (6) refrigerating and performing after-ripening. The product provided by the invention is soft and delicate in taste, tasty and smooth, and moderate in sour and sweet; the flavours are coordinated, so that the yoghourt has specific flavours and textures of both bamboo shoots and yoghourt, is uniform in colour and lustre, and does not have a layering phenomenon; the yoghourt is rich in nutritional ingredients of the sipunculoid polypeptide, and the components, such as prebiotics and dietary fibres, which are beneficial to the growth of probiotics, and can maintain the health of a digestive system and prevent the diseases, such as cardiovascular diseases and diabetes; the product positioning is in accordance with the purposes of functionalization and nitrification, and meets the requirements of modern customers.
Description
Technical field
The present invention relates to, containing sipunculid polypeptide low heat value Yoghourt and preparation method, belong to food processing technology field.
Background technology
Phascolosoma (Phascolosoma esculenta), it is commonly called as Hai Ding, Sipunculoidea etc., belong to Genus Golfingia (Sipuncula), leather bag Sipunculida (Phascolosoma tidea), leather bag Sipunculoidea mesh (Phascoloso-maliformes), for China's indigenous species.China's multi-section pharmacopeia have recorded the edible of Phascolosoma and medical value, " Cordyceps " being referred to as in ocean.Phascolosoma meat flavour is delicious, nutritious, several amino acids, trace element and various active material rich in needed by human body, can effectively regulate the various function of human body, there is the effects such as significant slow down aging, resisting fatigue, antioxidation and promotion mouse milk secretion, be one of food of liking of the China coast people with Phascolosoma for " sipunculid worm jelly " that raw material makes.
The research of Phascolosoma nutritional labeling finds, is up to 66% containing protein in its dry sample, and it is mainly composed of collagen protein.Existing Chinese patent literature CN101381411B provides a kind of Sipunculid collagen protein and preparation method thereof, there is reduced immunogenicity, gelation, water absorption, retentiveness and emulsibility, high dispersion and low cohesiveness, especially wound healing is had obvious facilitation；Patent documentation CN103483462A provides preparation method and the antisepsis activity thereof of a kind of Phascolosoma polysaccharide；CN101210261 provides the preparation method of a kind of sipunculid polypeptide, and the Sipunculoidea protein polypeptide obtained shows good antioxidation and prevents the athletic injury caused that moves, and shows sport nutrition activity.
On the basis of it is an object of the invention to provide a kind of sipunculid polypeptide uniqueness health value, sipunculid polypeptide is organically combined with Yoghourt, obtain the one soft exquisiteness of mouthfeel, tasty and refreshing lubrication, sour-sweet moderate, flavor coordination, have Sipunculoidea and the distinctive local flavor of Yoghourt concurrently.The sweeting agent that additionally product of the present invention uses is oligosaccharide, so that product is rich in contributing to the probiotic bacteria prebiotics at people's proliferation in vivo.
Summary of the invention
It is an object of the invention to provide sipunculid polypeptide low heat value Yoghourt and preparation method.
The present invention is achieved through the following technical solutions: (1) pretreatment of raw material and allotment: by sipunculid polypeptide 0.5-20 part, oligosaccharide 5-10 part, xylitol 2-5 part, mixed stabilizer 0.2-0.6 part, by consumption mix homogeneously, pour in the raw milk of mix homogeneously, enter back into colloid mill and fully mix formation mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45-55 DEG C, then enters and carries out homogenizing in homogenizer, and homogenization pressure is 20-25MPa；
(3) sterilizing and cooling: continue 5-10min at 85-90 DEG C and carry out sterilizing, be cooled to 40-50 DEG C；
(4) inoculation: the fermented by mixed bacterium agent prepared, fermentation temperature 40-45 DEG C, joins the mixing Ruzhong after cooling by determined inoculum concentration fermented by mixed bacterium agent, quantitatively to 100 parts, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3-4 hour under the conditions of 40-45 DEG C, and mixed curdling is solid, when pH value reaches 4.2-4.6, stops fermentation, and cools down immediately；
(6) cold preservation, after-ripening: cold preservation after-ripening in 12-24 hour under conditions of 1-6 DEG C；
Detailed description of the invention
Embodiment 1
(1) pretreatment of raw material and allotment: by sipunculid polypeptide 5 parts, oligosaccharide 5 parts, xylitol 2 parts, mixed stabilizer 0.2 part, by consumption mix homogeneously, pour in the raw milk of mix homogeneously, enters back into colloid mill and fully mixes formation mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45 DEG C, then enters and carries out homogenizing in homogenizer, and homogenization pressure is 25MPa；
(3) sterilizing and cooling: continue 5min at 85 DEG C and carry out sterilizing, be cooled to 40 DEG C；
(4) inoculation: the fermented by mixed bacterium agent prepared, fermentation temperature 40 DEG C, joins the mixing Ruzhong after cooling by determined inoculum concentration fermented by mixed bacterium agent, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 4 hours under the conditions of 40 DEG C, and mixed curdling is solid, when pH value reaches 4.2, stops fermentation, and cools down immediately；
(6) cold preservation, after-ripening: cold preservation after-ripening in 24 hours under conditions of 1 DEG C；
Embodiment 2
(1) pretreatment of raw material and allotment: by sipunculid polypeptide 10 parts, oligosaccharide 8 parts, mixed stabilizer 0.4 part, by consumption mix homogeneously, pour in the raw milk of mix homogeneously, enters back into colloid mill and fully mixes formation mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 50 DEG C, then enters and carries out homogenizing in homogenizer, and homogenization pressure is 20MPa；
(3) sterilizing and cooling: continue 8min at 90 DEG C and carry out sterilizing, be cooled to 45 DEG C；
(4) inoculation: the fermented by mixed bacterium agent prepared, fermentation temperature 45 DEG C, joins the mixing Ruzhong after cooling by determined inoculum concentration fermented by mixed bacterium agent, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3.5 hours under the conditions of 45 DEG C, and mixed curdling is solid, when pH value reaches 4.4, stops fermentation, and cools down immediately；
(6) cold preservation, after-ripening: cold preservation after-ripening in 18 hours under conditions of 4 DEG C；
Embodiment 3
(1) pretreatment of raw material and allotment: by sipunculid polypeptide 20 parts, oligosaccharide 10 parts, mixed stabilizer 0.6 part, by consumption mix homogeneously, pour in the raw milk of mix homogeneously, enters back into colloid mill and fully mixes formation mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 55 DEG C, then enters and carries out homogenizing in homogenizer, and homogenization pressure is 23MPa；
(3) sterilizing and cooling: continue 10min at 88 DEG C and carry out sterilizing, be cooled to 50 DEG C；
(4) inoculation: the fermented by mixed bacterium agent prepared, fermentation temperature 50 DEG C, joins the mixing Ruzhong after cooling by determined inoculum concentration fermented by mixed bacterium agent, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3 hours under the conditions of 50 DEG C, and mixed curdling is solid, when pH value reaches 4.6, stops fermentation, and cools down immediately；
(6) cold preservation, after-ripening: cold preservation after-ripening in 12 hours under conditions of 6 DEG C；
Finally, in addition it is also necessary to be only several specific embodiments of the present invention it is noted that listed above.It is clear that the invention is not restricted to above example, it is also possible to there are many deformation.All deformation that those of ordinary skill in the art can directly derive from present disclosure or associate, are all considered as protection scope of the present invention.
Claims (7)
1. the low heat value Yoghourt containing sipunculid polypeptide, it is characterised in that this Yoghourt is composed of the following components in parts by weight: sipunculid polypeptide 0.5-20 part, fermented by mixed bacterium agent 1-5 part, oligosaccharide 5-10 part, xylitol 2-5 part, mixed stabilizer 0.2-0.6 part, raw material milk is quantitatively to 100 parts.
The low heat value Yoghourt of Sipunculoidea polysaccharide the most according to claim 1, it is characterised in that described Sipunculoidea polysaccharide: Sipunculoidea (Phascolosoma or Sipunculus nudus) obtains Sipunculoidea homogenate through homogenate；With Sipunculoidea homogenate as raw material, papain enzymolysis 3-5h, ultrafiltration obtains sipunculid polypeptide.
Fermented by mixed bacterium agent the most according to claim 1, it is characterised in that Lactobacillus bulgaricus, streptococcus thermophilus, plant lactobacillus, bacillus bifidus one or more arbitrarily assemble with any mass ratio.
Fermented by mixed bacterium agent the most according to claim 1, it is characterised in that be used for, prepares the plant lactobacillus of described leaven and bacillus bifidus is through the bile tolerance of mutagenic and breeding and the Lactobacillus plantarum of the Gastric juice digestion of resistance to intestinal and bacillus bifidus.
Oligosaccharide the most according to claim 1, it is characterised in that one or more in Oligomeric maltose, oligofructose, dextrinosan and stachyose arbitrarily assemble with any mass ratio.
Mixed stabilizer the most according to claim 1, it is characterized in that hydroxypropyl PASELLI EASYGEL, pectin, casein sodium phosphate one or more arbitrarily assemble with any mass ratio.
7. a preparation method for the low heat value Yoghourt containing sipunculid polypeptide as claimed in claim 1, comprises the following steps:
(1) pretreatment of raw material and allotment: sipunculid polypeptide, oligosaccharide, xylitol, mixed stabilizer are mixed homogeneously by consumption, pour in the raw milk of mix homogeneously, enters back into colloid mill and fully mixes formation mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45-55 DEG C, then enters and carries out homogenizing in homogenizer, and homogenization pressure is 20-25MPa；
(3) sterilizing and cooling: continue 5-10min at 85-90 DEG C and carry out sterilizing, be cooled to 40-50 DEG C；
(4) inoculation: the fermented by mixed bacterium agent prepared, fermentation temperature 40-45 DEG C, joins the mixing Ruzhong after cooling by determined inoculum concentration fermented by mixed bacterium agent, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3-4 hour under the conditions of 40-45 DEG C, and mixed curdling is solid, when pH value reaches 4.2-4.6, stops fermentation, and cools down immediately；
(6) cold preservation, after-ripening: cold preservation after-ripening in 12-24 hour under conditions of 1-6 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610247334.8A CN105851232A (en) | 2016-04-08 | 2016-04-08 | Sipunculoid polypeptide-containing low-calorific value yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610247334.8A CN105851232A (en) | 2016-04-08 | 2016-04-08 | Sipunculoid polypeptide-containing low-calorific value yoghourt and preparation method thereof |
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| CN105851232A true CN105851232A (en) | 2016-08-17 |
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| CN201610247334.8A Pending CN105851232A (en) | 2016-04-08 | 2016-04-08 | Sipunculoid polypeptide-containing low-calorific value yoghourt and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813250A (en) * | 2018-07-03 | 2018-11-16 | 广东海洋大学 | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin |
| CN112352891A (en) * | 2020-10-27 | 2021-02-12 | 安徽济生元药业有限公司 | Sea sipunculus and sea cucumber polypeptide drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101210261A (en) * | 2006-12-29 | 2008-07-02 | 宁波大学 | Method for preparing sipunculid polypeptide and application thereof |
| CN102177965A (en) * | 2011-06-08 | 2011-09-14 | 山东省农业管理干部学院 | Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof |
| CN105010534A (en) * | 2015-08-18 | 2015-11-04 | 刘永怀 | Sesame-flavor yoghourt and preparation method thereof |
-
2016
- 2016-04-08 CN CN201610247334.8A patent/CN105851232A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101210261A (en) * | 2006-12-29 | 2008-07-02 | 宁波大学 | Method for preparing sipunculid polypeptide and application thereof |
| CN102177965A (en) * | 2011-06-08 | 2011-09-14 | 山东省农业管理干部学院 | Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof |
| CN105010534A (en) * | 2015-08-18 | 2015-11-04 | 刘永怀 | Sesame-flavor yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 朱银玲等: "酶解法制备方格星虫多肽及其抗氧化作用研究", 《化学研究与应用》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813250A (en) * | 2018-07-03 | 2018-11-16 | 广东海洋大学 | A kind of Sipunculus nudus fruit-flavored beverage and preparation method thereof containing biodiasmin |
| CN112352891A (en) * | 2020-10-27 | 2021-02-12 | 安徽济生元药业有限公司 | Sea sipunculus and sea cucumber polypeptide drink and preparation method thereof |
| CN112352891B (en) * | 2020-10-27 | 2023-09-12 | 安徽济生元药业有限公司 | Sipunculus nudus and sea cucumber polypeptide drink and preparation method thereof |
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Application publication date: 20160817 |