CN106135411A - A kind of wine brewer's grains yogurt and preparation method thereof - Google Patents
A kind of wine brewer's grains yogurt and preparation method thereof Download PDFInfo
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Abstract
The invention provides the preparation method of a kind of wine brewer's grains yogurt, the method includes: 1) be dry, pulverize by this wine brewer's grains, sieves；2) milk powder and water are mixed and made into reconstituted milk, preheating；3) wine ground-slag, sweeting agent, stabilizer are mixed with the reconstituted milk of this preheating, to dispersing and dissolving；4) by step 3) the raw mixture homogenizing prepared, sterilization；5) by step 4) cooling of the material of gained, add this fermented bacterium, fermentation；6) when step 5) in fermentation termination acidity arrive 70-80 ° of T time, fermentation completes, and quickly cools down, breakdown of emulsion；And 7) will ferment after yogurt be placed in 4 DEG C of after-ripening, obtain wine brewer's grains yogurt.Wine brewer's grains yogurt prepared by the present invention takes into account the nutritive value of yogurt and wine brewer's grains, stable texture state simultaneously, has the acceptable excellent flavor of consumer, and is relatively not added with the yogurt more stability of wine brewer's grains.
Description
Technical field
The invention belongs to milk product field, particularly to the preparation method of a kind of wine brewer's grains yogurt,
And the wine brewer's grains yogurt of preparation.
Background technology
Fructus Vitis viniferae is one of fruit of extensively plantation and yield maximum in the world, and there is abundant Portugal in China
Grape production base and wine secondary industry, annual China vintage about more than 600 ten thousand tons, wherein
About 70% is used for making wine.Along with the growth of vintage and developing rapidly of Grape processing industry, produce
By-product after the wine brewing of a large amount of Fructus Vitis viniferaes, i.e. wine brewer's grains.It is total that the wine quantity of slag accounts for Grape processing
The 25% of amount, is mainly made up of Pericarpium Vitis viniferae and Semen Vitis viniferae.Numerous studies show both at home and abroad, wine
Containing several physiological active substances in slag, such as dietary fiber, polyphenols etc..Dietary fiber has
Prevent cholelithiasis, get rid of internal harmful metal ion, prevent diabetes, reduce cholesterol, anti-
The only effect such as hypertension and heart disease.Wine brewer's grains contains the polyphenols of more than 50%, including
Procyanidin, anthocyanin, flavone compound and resveratrol etc., grape procyanidins has stronger oneself
By base Scavenging activity, in the aspects such as antiinflammatory, resisting cardiovascular disease, mutation and antitumor all
There is remarkable efficacy.Additionally, containing 18 kinds of amino such as glutamic acid, glycine, alanine in Fructus Vitis viniferae
7 kinds of essential amino acids such as acid and lysine, tyrosine, phenylalanine, total content is 7.76%.
But, at present these waste residues of China mostly after roughing as fertilizer and feedstuff, even as
Rubbish directly discharges, and environment the most not only causes bigger pollution, and can not make full use of
Its potential value, causes the great wasting of resources.
Yogurt is with fresh Lac Bovis seu Bubali or reconstituted milk as raw material, adds probiotics in the backward Lac Bovis seu Bubali that sterilizes,
After fermented, then cool down a kind of milk product of fill.Yogurt is with its comprehensive nutrition, rich in lactic acid bacteria
Have become as the new lover of milk product consumption.Yogurt is in addition to the whole nutrients possessing fresh cow milk, also
Having some health-care effects, as safeguarded, intestinal microbial population ecological balance, facilitating digestion absorb, suppression has
Evil bacterium to the invasion of intestinal, prevent constipation, improve human immunity and prevent the function of disease.
Yogurt is various in style in the market, but has no the report of wine brewer's grains yogurt.
Summary of the invention
For solving the deficiencies in the prior art, the present invention provides a kind of wine brewer's grains yogurt, takes into account simultaneously
Wine brewer's grains and the nutritive value of yogurt, have the acceptable peculiar flavour of consumer and mouthfeel, group
Knit in stable condition.Wine brewer's grains resource can be made simultaneously, be turned waste into wealth, improve added value,
Effectively reduce the wine brewer's grains pollution to environment.
The summary purpose of the present invention is to provide the preparation method of a kind of wine brewer's grains yogurt, wherein,
Described method includes: 1) be dry, pulverize by described wine brewer's grains, sieves；2) by milk powder and water
It is mixed and made into reconstituted milk, preheating；3) by described wine ground-slag, sweeting agent, stabilizer and institute
State the reconstituted milk mixing of preheating, to dispersing and dissolving；4) by described step 3) mixing of the raw material prepared
Thing homogenizing, sterilization；5) by described step 4) cooling of the material of gained, add described fermented bacterium,
Fermentation；6) when described step 5) in fermentation termination acidity arrive 70-80 ° of T time, fermentation completes,
Quickly cooling, breakdown of emulsion；And 7) will ferment after yogurt be placed in 4 DEG C of after-ripening, obtain wine
Slag yogurt.
Preferably, in described wine brewer's grains yogurt raw material, described milk powder percentage by weight is
8.5-10.5%, described wine brewer's grains powder percentage by weight is 0.18-0.22%, described stabilizer weight
Percentage ratio is 0.18-0.22%, and described sweeting agent percentage by weight is 5.20-5.80%, described fermentation
Strain percentage by weight is 0.001-0.1%, and surplus is water.
Preferably, described milk powder includes whole milk powder, skimmed milk powder and half skimmed milk powder.
Described milk powder meets the standard of " food national safety standard-milk powder " (GB19644),
Can be any one in full-cream, defat and half skimmed milk powder.Low fat or skimmed milk is used to subtract
Few fat intake, is conducive to avoiding hyperlipemia risk and too much taking in heat.
Preferably, described sweeting agent include white sugar, beet sugar, maltose, glucose, fructose,
Lactose, high fructose syrup, sugar alcohols sweeting agent, sucralose, acesulfame potassium, aspartame and sweetness
One or more in element.
Described sweeting agent is to regulate the local flavor of product and mouthfeel further, is this area yogurt
The middle conventional various sweeting agents added.Preferably white sugar, beet sugar, maltose, glucose,
Fructose, lactose, high fructose syrup, sugar alcohols sweeting agent, sucralose, acesulfame potassium, aspartame
With one or more in cyclamate.The most preferably refine white sugar or top grade white sugar.
Preferably, described stabilizer includes gelatin, carrageenan, guar gum, xanthan gum, Robinia pseudoacacia L.
Locust beam gum, propylene glycol alginate, hydroxypropyl PASELLI EASYGEL, Ultra Tex 2,
In the double starch of acetate starch, phosphate ester, hydroxypropyl starch and the double starch adipate of acetylation
One or more.
Described stabilizer refers to meet " food national safety standard-food additive uses standard "
(GB2760) in, regulation can be used for the stabilizer in fermentation milk.Described stabilizer is the brightest
Glue, carrageenan, guar gum, xanthan gum, locust bean gum, propylene glycol alginate, hydroxypropyl
PASELLI EASYGEL, Ultra Tex 2, acetate starch, phosphate ester double starch, hydroxyl
One or more in propyl group starch and the double starch adipate of acetylation.Wherein preferred gelatin.
Preferably, described fermented bacterium includes Bifidobacterium (Bifidobacterium), lactobacillus
Belong to one or more in (Lactobacillus) and Streptococcus (Streptococcus).
It is highly preferred that described fermented bacterium includes Lactobacillus bulgaricus and streptococcus thermophilus.
Described fermented bacterium refers to be conventionally used to the strain of food production processing, generally bifid
Bacillus (Bifidobacterium), Lactobacillus (Lactobacillus) and Streptococcus
(Streptococcus) one or more in.Wherein, preferred Lactobacillus bulgaricus
(Lactobacillus delbrueckii subsp.Bulgaricus) and streptococcus thermophilus (Streptococcus
thermophilus)。
Preferably, described step 1) in wine brewer's grains at 60 DEG C of freeze-day with constant temperature to constant weight, pulverize,
Cross 100 mesh sieves；Described step 2) in preheating temperature be 50 DEG C-60 DEG C；Described step 4) in all
Matter temperature is 50 DEG C-70 DEG C, and homogenization pressure is 10-20MPa；Described step 4) in sterilization temperature
Being 90 DEG C-135 DEG C, sterilizing time is the 5-600 second；Described step 5) in gained material cooling
To the fermentation temperature of 40 DEG C, add described fermented bacterium, at 40 DEG C of bottom fermentation 4-72h；Described step
Rapid 6) temperature 15 DEG C-30 DEG C it is quickly cooled in；And described step 7) in will ferment after
Yogurt is placed in 4 DEG C of after-ripening 12-24h.
Wherein, step 2) described in preheating temperature be preferably 50 DEG C-60 DEG C；Step 4) in
The same routine techniques of described processing condition, preferably homogenizing temperature 50 DEG C-70 DEG C, homogenization pressure
10-20MPa；The same routine techniques of described sterilization conditions, preferably sterilization temperature 90 DEG C-135 DEG C,
The sterilizing time 5-600 second；Step 6) described in chilling temperature be 15 DEG C-30 DEG C.
In one of the present invention preferably embodiment, its preparation flow is: the preparation of reconstituted milk
→ dispensing → homogenizing → sterilizing → cooling → inoculation fermentation → after-ripening → finished product detection.Specific as follows:
Preferably, described step 1) in wine brewer's grains at 60 DEG C of freeze-day with constant temperature to constant weight, pulverize, cross 100
Mesh sieve；Described step 2) described in milk powder percentage by weight be 10.5%, described preheating temperature is
50℃；Described step 3) described in wine brewer's grains powder percentage by weight be 0.22%, described stable
Agent is gelatin, and percentage by weight is 0.2%, and described sweeting agent is white sugar, and percentage by weight is
5.80%；Described step 4) in homogenizing temperature be 60 DEG C-70 DEG C, homogenization pressure is 10-20MPa,
Homogenizing twice；Described step 4) in sterilization temperature be 80 DEG C of water bath processing 20 minutes；Or 95 DEG C
Process 5～10 minutes；Described step 5) in the material of gained be cooled to the fermentation temperature of 45 DEG C,
Add Lactobacillus bulgaricus and the streptococcus thermophilus of 0.03% of 0.03%, at 42～43 DEG C of bottom fermentations
4h；And described step 7) in will ferment after yogurt be placed in 4 DEG C of after-ripening 12-24h.
Another object of the present invention is to the wine brewer's grains yogurt providing the method for the invention to prepare.
The wine brewer's grains yogurt of the present invention can use in the large-scale industrial production technique of yogurt and be made
Conventional production equipment (such as pill tank, homogenizer, sterilization machine, jar fermenter and filling machine etc. just
Industrialization can be realized, prepare wine brewer's grains yogurt on a large scale.
The beneficial effects of the present invention is:
1. the present invention wine ground-slag is applied to yogurt produce in, develop have functional characteristic and
The wine brewer's grains yogurt of unique flavor is a kind of not only nourishing healthy but also meets the one of social fashion novel
Milk product, is the yoghurt product of the high nutrition with wine local flavor of a adaptation popular taste,
Can be eaten for a long time as diet, have huge consumption market, enrich the kind of milk product.
2. the present invention is by rational formula and appropriate technique, it is ensured that product in shelf life
Whole pH >=4.1 so that it has good stability and good taste.The wine brewer's grains of the present invention
The reserve temperature of yogurt is preferably 4 DEG C, 20-30 days shelf-life, and its stability is relatively not added with Portugal
The yogurt of grape schlempe is compared, more stability.
3. the wine brewer's grains yogurt of present invention exploitation has wine brewer's grains and yogurt multiple efficacies effect,
Containing multiple polyphenols and oxidation resistant product in product, there is blood fat reducing, antithrombotic, enhancing
Immunity, slow down aging and effect of prevention cardiovascular disease.
4. wine brewer's grains method for preparing sour milk is simple, it is easy to accomplish industrialization, and wine can be made to add
Work refuse reclamation, the deep processing for Pericarpium Vitis viniferae seed provides new approaches
Detailed description of the invention
The present invention, advantages of the present invention and feature is further described below in conjunction with specific embodiment
Will be with describing apparent.But these embodiments are only exemplary, not to the present invention
Scope constitute any restriction.It will be understood by those skilled in the art that without departing from this
The details of technical solution of the present invention and form can be modified under bright spirit and scope or
Replace, but these amendments and replacement each fall within protection scope of the present invention.
The preparation of embodiment 1 wine brewer's grains yogurt
1. wine brewer's grains pre-treatment
Wine brewer's grains, through 60 DEG C of freeze-day with constant temperature to constant weight, is pulverized, and sieve collection wine brewer's grains powder,
4 DEG C of low temperature seals preserve.
2. formula (being shown in Table 1)
Table 1 supplementary material and addition thereof*
| Supplementary material | Addition (g) |
| Whole milk powder | 105 |
| Wine ground-slag | 2.2 |
| White sugar | 58 |
| Gelatin | 2 |
| Streptococcus thermophilus | 0.03 |
| Lactobacillus bulgaricus | 0.03 |
*Calculate with 1Kg product
Note: each material performance index meets related quality criterion requirement.
3. preparation technology
The pure water of a certain amount of whole milk powder and 50 DEG C of preheatings is mixed multiple by the preparation of reconstituted milk
Former breast.
Add dispensing in 50 DEG C of reconstituted milks, add a certain amount of wine brewer's grains, white sugar and eat bright
Glue, stirs.
Homogenizing homogenizing temperature is 60～70 DEG C, and pressure is 20MPa, homogenizing 2 times.
Sterilizing use pasteurization, by above-mentioned mixed liquor with 85 DEG C of water bath processing 20min (or
95 DEG C, 5～10min)
When emulsion after sterilizing is quickly cooled to about 45 DEG C by cooling, inoculation, by specification requirement
Access the leaven activated
Fermentation culture fermentation temperature controls at 42～43 DEG C of (streptococcus thermophilus and bulgarian milk bars
The compromise value of bacterium optimum growth temperature), fermentation time about 4h.
Yogurt after afterripening fermentation completes is placed in after-ripening 12～24h in 4 DEG C of refrigerators.
Effect example 2
The product of preparation embodiment 1 preparation is detected by the present embodiment, specifically includes: become product examine
Survey and wine brewer's grains yogurt product is carried out organoleptic indicator, physical and chemical index and antioxidation biology activity index
Detect.Organoleptic indicator's method of inspection, according to GB 19302-2010, takes appropriate sample and is placed in
In 50mL beaker, under natural light, observe color and luster and structural state.Hear its abnormal smells from the patient, use warm water
Gargle, taste flavour.
Physical and chemical index test rating and method are as follows: the mensuration of pH value uses pH meter method；Acidity is surveyed
Surely NaOH titrimetry (GB 5413.34-2010) is used；The mensuration employing forint of polyphenol content-
Xiao's card reagent colorimetric method for determining；Dietary fiber detection uses GBT 5009.88-2008 method.Lactic acid
Bacterium number test basis GB/T4789.35-2010.Oxidation resistance Indexs measure uses DPPH certainly
Measured by base Scavenging activity and ferrum reduction determination oxidative method.
Using in the present embodiment and be not added with the yogurt of wine brewer's grains as comparison, its raw material is not except containing
Having outside wine brewer's grains, remaining raw material prepares wine brewer's grains yogurt with preparation method in embodiment 1
Raw material is identical with method.
1. organoleptic indicator
The wine brewer's grains yogurt of the embodiment of the present invention 1 gained is carried out sensory evaluation.At wine brewer's grains
After yogurt 4 DEG C is preserved 10 days, using the mode of blank marking, inviting 10 has milk to judge
The expert of experience and 10 ordinary consumer compositions criticism group, to the flavour of product and abnormal smells from the patient, outer
Seeing 6 indexs such as tissue, mouthfeel, color and luster and product novelty degree and be evaluated score, mark is the highest,
Representing the best features getting over product, Analyses Methods for Sensory Evaluation Results is shown in Table 2.From result,
The wine brewer's grains yogurt stable texture state of the embodiment of the present invention 1, has consumer acceptable good
Good local flavor and mouthfeel.
Table 2 wine brewer's grains yogurt Analyses Methods for Sensory Evaluation Results
2. physical and chemical index detection
After wine brewer's grains yogurt 4 DEG C is preserved 10 days, carry out physical and chemical index detection, assay such as table
Shown in 3, pH and acidity, with to compare yogurt numerical value close, all meet state specified standards requirement,
And functional factor total phenols and dietary fiber content are all greatly improved.
Table 3 wine brewer's grains yogurt physical and chemical index testing result
| Project | Wine brewer's grains yogurt | Comparison yogurt (being not added with wine brewer's grains composition) |
| pH | 4.47 | 4.32 |
| Acidity | 72.0°T | 73.0°T |
| Total phenol content (mg/100g) | 13.94 | 5.02 |
| Dietary fiber content (%) | 1.9 | 0 |
3. microbiological indicator
Total plate count 20cfu/mL of wine brewer's grains yogurt of the present invention, coliform and pathogenic bacterium are not examined
Go out, lactic acid bacteria number 8.2 × 106CFU/mL, more than the 6.0 × 10 of national regulations6CFU/mL, all accords with
Close state specified standards requirement.
4. oxidation resistance Indexs measure
DPPH radical scavenging activity measure and ferrum reduce determination oxidative result such as table 4 institute
Showing, from result, the yogurt oxidation resistance adding wine brewer's grains is greatly improved.
Table 4 wine brewer's grains yogurt oxidation resistance Indexs measure result
5. yogurt Detection of Stability
By interpolation wine brewer's grains yogurt and be not added with wine brewer's grains yogurt (blank control sample) 4 DEG C storage
Hide, observed the group of yogurt respectively at 1,2,4,7,10,14,17,20,23,26,30 days
Knit state (table 5), investigate the stability of sample with this.Result shows to add wine brewer's grains yogurt
Shelf-life may persist to 30 days, higher than the shelf-life (23 days) of control sample.
Table 5 wine brewer's grains yogurt stable texture state experimental result
Note: " 1 " expression " tissue is fine and smooth, uniformly "；2 expressions " top layer slightly milk surum, tissue exquisiteness,
Acceptable "；3 represent " there is more milk surum on top layer, and state is uneven, unacceptable "
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention,
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made,
Should be included within the scope of the present invention.
Claims (7)
1. a preparation method for wine brewer's grains yogurt, wherein, described method includes:
1) described wine brewer's grains be dry, pulverize, sieve；
2) milk powder and water are mixed and made into reconstituted milk, preheating；
3) described wine ground-slag, sweeting agent, stabilizer are mixed with the reconstituted milk of described preheating, to dispersing and dissolving；
4) by described step 3) the raw mixture homogenizing prepared, sterilization；
5) by described step 4) cooling of the material of gained, add described fermented bacterium, fermentation；
6) when described step 5) in fermentation termination acidity arrive 70-80 ° of T time, fermentation completes, and quickly cools down, breakdown of emulsion；And
7) yogurt after having fermented is placed in 4 DEG C of after-ripening, obtains wine brewer's grains yogurt.
Preparation method the most according to claim 1, wherein, in described wine brewer's grains yogurt raw material, described milk powder percentage by weight is 8.5-10.5%, described wine brewer's grains powder percentage by weight is 0.18-0.22%, described stabilizer percentage by weight is 0.18-0.22%, and described sweeting agent percentage by weight is 5.20-5.80%, described fermented bacterium percentage by weight is 0.001-0.1%, and surplus is water.
Preparation method the most according to claim 1, wherein, described milk powder includes whole milk powder, skimmed milk powder and half skimmed milk powder；
Described sweeting agent includes one or more in white sugar, beet sugar, maltose, glucose, fructose, lactose, high fructose syrup, sugar alcohols sweeting agent, sucralose, acesulfame potassium, aspartame and cyclamate；
Described stabilizer includes one or more in the double starch of gelatin, carrageenan, guar gum, xanthan gum, locust bean gum, propylene glycol alginate, hydroxypropyl PASELLI EASYGEL, Ultra Tex 2, acetate starch, phosphate ester, hydroxypropyl starch and the double starch adipate of acetylation；
Described fermented bacterium includes one or more in Bifidobacterium (Bifidobacterium), Lactobacillus (Lactobacillus) and Streptococcus (Streptococcus).
Preparation method the most according to claim 1, wherein, described fermented bacterium includes Lactobacillus bulgaricus and streptococcus thermophilus.
Preparation method the most according to claim 1, wherein, described step 1) in wine brewer's grains at 60 DEG C of freeze-day with constant temperature to constant weight, pulverize, cross 100 mesh sieves；
Described step 2) in preheating temperature be 50 DEG C-60 DEG C；
Described step 4) in homogenizing temperature be 50 DEG C-70 DEG C, homogenization pressure is 10-20MPa；
Described step 4) in sterilization temperature be 90 DEG C-135 DEG C, sterilizing time is the 5-600 second；
Described step 5) in the material of gained be cooled to the fermentation temperature of 40 DEG C, add described fermented bacterium, at 40 DEG C of bottom fermentation 4-72h；
Described step 6) in be quickly cooled to temperature 15 DEG C-30 DEG C；And
Described step 7) in will ferment after yogurt be placed in 4 DEG C of after-ripening 12-24h.
Preparation method the most according to claim 1, wherein, described step 1) in wine brewer's grains at 60 DEG C of freeze-day with constant temperature to constant weight, pulverize, cross 100 mesh sieves；
Described step 2) described in milk powder percentage by weight be 10.5%, described preheating temperature is 50 DEG C；
Described step 3) described in wine brewer's grains powder percentage by weight be 0.22%, described stabilizer is gelatin, and percentage by weight is 0.2%, and described sweeting agent is white sugar, and percentage by weight is 5.80%；
Described step 4) in homogenizing temperature be 60 DEG C-70 DEG C, homogenization pressure is 10-20MPa, homogenizing twice；
Described step 4) in sterilization temperature be 80 DEG C of water bath processing 20 minutes；Or 95 DEG C process 5～10 minutes；
Described step 5) in the material of gained be cooled to the fermentation temperature of 45 DEG C, add Lactobacillus bulgaricus and the streptococcus thermophilus of 0.03% of 0.03%, at 42～43 DEG C of bottom fermentation 4h；And
Described step 7) in will ferment after yogurt be placed in 4 DEG C of after-ripening 12-24h.
7. the wine brewer's grains yogurt prepared according to any one of claim 1～6.
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Cited By (1)
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Application publication date: 20161123 |