CN106172763A - A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae - Google Patents
A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae Download PDFInfo
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- CN106172763A CN106172763A CN201610568011.9A CN201610568011A CN106172763A CN 106172763 A CN106172763 A CN 106172763A CN 201610568011 A CN201610568011 A CN 201610568011A CN 106172763 A CN106172763 A CN 106172763A
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- Prior art keywords
- quinoa
- parts
- plumule
- slurry
- powder
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 140
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 43
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 239000002002 slurry Substances 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 28
- 239000002131 composite material Substances 0.000 claims abstract description 24
- 239000003381 stabilizer Substances 0.000 claims abstract description 24
- 150000001875 compounds Chemical class 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 239000002994 raw material Substances 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 17
- 238000013329 compounding Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 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
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 230000001007 puffing effect Effects 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 230000035784 germination Effects 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 5
- 239000008103 glucose Substances 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 16
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 11
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 11
- 229930003944 flavone Natural products 0.000 description 11
- 235000011949 flavones Nutrition 0.000 description 11
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 11
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 11
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 11
- 235000005493 rutin Nutrition 0.000 description 11
- 229960004555 rutoside Drugs 0.000 description 11
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 9
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 9
- 150000002212 flavone derivatives Chemical class 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229960001031 glucose Drugs 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000012086 standard solution Substances 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 210000001161 mammalian embryo Anatomy 0.000 description 2
- 235000011056 potassium acetate Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000013558 reference substance Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001117 sulphuric acid Substances 0.000 description 2
- 235000011149 sulphuric acid Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- CDAISMWEOUEBRE-LKPKBOIGSA-N 1D-chiro-inositol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O CDAISMWEOUEBRE-LKPKBOIGSA-N 0.000 description 1
- 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 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 244000130270 Fagopyrum tataricum Species 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- AQLLBJAXUCIJSR-UHFFFAOYSA-N OC(=O)C[Na] Chemical compound OC(=O)C[Na] AQLLBJAXUCIJSR-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 101710162629 Trypsin inhibitor Proteins 0.000 description 1
- 229940122618 Trypsin inhibitor Drugs 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 flavone compounds Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000002753 trypsin inhibitor Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The present invention is a kind of containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, formed by the fermentation of mixed fermentation liquid, mixed fermentation liquid used calculates by weight, is made up of the expanded slurry of Quinoa 15 ~ 20 parts, 8.0 ~ 10 parts of Quinoa plumule slurry, reconstituted milk 55 ~ 60 parts, red date powder 4.0 ~ 6.0 parts, composite ferment 3.0 ~ 5.0 parts, compound sugar 5.0 ~ 7.0 parts, complex stabilizer 0.5 ~ 1.0 part.Present invention also offers the preparation method of above-mentioned Yoghourt, including the expanded slurry of Quinoa, Quinoa plumule slurry and the preparation of reconstituted milk, again it is mixed with red date powder, sweeting agent and stabilizer, sequentially pass through homogenizing, sterilize, inoculate, ferment, stir, subpackage, the step such as after-ripening, obtain containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae.The most edible Yoghourt prepared by the present invention can not only improve intestinal microbial population, improve immunity of organisms, moreover it is possible to efficiently controls blood glucose, prevents and treat cardiovascula sclerosis disease.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of Yoghourt, a kind of containing Quinoa plumule, the stirring of Fructus Jujubae
Mix type nutritional yogurt and preparation method thereof.
Background technology
China's Quinoa is the food that unique plant contains complete protein, by FAO's FAO special recommendation is
Being most suitable for perfect " wholefood " of the mankind, Quinoa, rich in a large amount of flavone compounds, is especially enriched in rutin, is that meals are yellow
The main source of ketone.
Fructus Jujubae, vitamin content is the highest, is referred to as " natural complex ball ", and it has nourishing YIN and invigorating YANG, the effect enriched blood.
Its chemical composition is numerous, main containing red jujube polysaccharide class, flavonoid and trace element etc..Quinoa and Fructus Jujubae are respectively provided with antioxidation, increase
Strong immunity of organisms, the dietetic therapy of the prevention uniqueness such as diabetes, obesity and health care.
Yoghourt in the market is many with fresh milk or milk powder as raw material, adds ferment-fermented cooling fill through pasteurize
Milk product, with the fruit-flavor type of the adjuvants such as coagulating type, agitating type and interpolation various fruit juice fruit jam for many, not yet about Quinoa embryo
Bud, the relevant report of Fructus Jujubae composite stirring type fermented yoghourt.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of containing Quinoa plumule, the stirring of Fructus Jujubae
Type nutritional yogurt and preparation method thereof, described is this containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae and preparation side thereof
In method prior art to be solved, consumer takes in the technical problem that the rain fed crops digestive utilization ratios such as Quinoa are the highest.
The invention provides a kind of containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, mixed fermentation liquid ferment and
Becoming, described mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 15 ~ 20 parts；
Quinoa plumule starches 8.0 ~ 10 parts；
Reconstituted milk 55 ~ 60 parts；
Red date powder 4.0 ~ 6.0 parts；
Composite ferment 3.0 ~ 5.0 parts；
Compound sugar 5.0 ~ 7.0 parts；
Complex stabilizer 0.5 ~ 1.0 part；
Described composite ferment, by weight calculating, by Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: plant breast
Bacillus 1:1:1 ~ 2:1 ~ 2 are compounding to be formed；
Described compound sugar, by weight calculating, by xylitol: sucrose: lactose is that 2:1.5:0.02 is compounding to be formed；
Described complex stabilizer, by weight calculating, by xanthan gum: guar gum: acid resistance sodium carboxymethyl cellulose is 0.2:
0.1:0.12 is compounding to be formed；
The expanded slurry of above-mentioned Quinoa is made by the steps and forms:
Screening full seed, the Quinoa that Maturity is good is pulverized, and crosses 60 ~ 80 mesh sieves, prepares Quinoa powder；Take above-mentioned Quinoa powder, preparation
Water content is the Quinoa powder raw material of 18 ~ 20%, uses twin-screw extruder, carries out extruding puffing, described twin-screw extruder
The charging motor speed of bulking machine is 350 ~ 400g/min, and screw speed is 300 ~ 350r/min, the die throat diameter of diplopore mould
4mm, 95 ~ 100 DEG C of extrusion temperature one district, 105 ~ 110 DEG C of 2nd district, 130 ~ 135 DEG C of 3rd district, use super micron mill by after expanded
Quinoa powder pulverizes and sieves, and obtains Quinoa puffing powder；Take above-mentioned Quinoa puffing powder to mix with boiling water, material water weight ratio be 1:8 ~
10, prepare the expanded slurry of Quinoa；
Above-mentioned Quinoa plumule slurry is made by the steps and forms:
(1) Quinoa sprouting processes
Screening full seed, the Quinoa seed that Maturity is good, soaks with the aqueous sodium hypochlorite solution that weight percent concentration is 0.1%
10min, is then the H of 0.1% by weight percent concentration2O2Aqueous solution soaking 10min, the Quinoa seed that will disinfect, put into use
In the wet gauze that distilled water immersion is crossed, by the Quinoa seed paving dish after water suction, it is placed in germinating box and germinates, control germination temperature
37 DEG C ~ 40 DEG C, after Quinoa bud grows to 1 ~ 2cm, terminate germination process, i.e. obtain Quinoa plumule；
(2) Quinoa plumule slurry is produced
Step (1) is prepared Quinoa plumule decatize 10min, takes the Quinoa plumule cotyledon after individual composition and plumular axis, by 1:8 ~ 10
Material-water ratio (w/w), through colloid mill defibrination, crosses 60 ~ 80 mesh, obtains Quinoa plumule slurry；
Above-mentioned reconstituted milk is to be made by the steps to form:
Skimmed milk powder is compounded by the weight ratio of 1:7 ~ 8 with water, makes reconstituted milk.
Further, described mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 15 parts；
Quinoa plumule starches 10 parts；
Reconstituted milk 60 parts；
Red date powder 6.0 parts；
Composite ferment 3.0 parts；
Compound sugar 5.5 parts；
Complex stabilizer 0.5 part.
Further, described mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 17.5 parts；
Quinoa plumule starches 9.0 parts；
Reconstituted milk 57.5 parts；
Red date powder 5.0 parts；
Composite ferment 4.0 parts；
Compound sugar 6.2 parts；
Complex stabilizer 0.8 part.
Further, described mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 20 parts；
Quinoa plumule starches 8.0 parts；
Reconstituted milk 55 parts；
Red date powder 4.0 parts；
Composite ferment 5.0 parts；
Compound sugar 7.0 parts；
Complex stabilizer 1.0 parts.
Present invention also offers above-mentioned a kind of containing Quinoa plumule, the preparation method of the agitating type nutritional yogurt of Fructus Jujubae,
Comprise the steps:
(1) according to mass fraction, by expanded for Quinoa slurry, Quinoa plumule slurry, red date powder, reconstituted milk, compound sugar, complex stabilizer
Mixing and stirring, obtains premix fermentation liquid；
(2) the premix fermentation liquid of step (1) gained being heated to 45 ~ 55 DEG C, first controlling homogenization pressure is that 25 ~ 30MPa carries out the
Homogenizing 10 ~ 15min, then controlling homogenization pressure is that 15 ~ 20MPa carries out second time homogenizing 5 ~ 10min；
(3) the premix fermentation liquid high temperature sterilization 5 ~ 10min under the conditions of 90 ~ 95 DEG C step (2) obtained；
(4) according to mass fraction, composite ferment is inoculated into rapidly in (3) and is cooled in the premix fermentation liquid of 38 ~ 40 DEG C；
(5) controlling fermentation temperature 38 ~ 42 DEG C, ferment 6 ~ 8h, obtains fermentation milk；
(6) being quickly cooled to 18 ~ 20 DEG C after fermentation ends, start stirring during constantly cooling, 8 ~ 10 DEG C carry out tinning；
(7) by the fermentation milk after step (6) subpackage under conditions of 4 ~ 6 DEG C, deposit 10 ~ 16h i.e. obtain a kind of containing Quinoa plumule,
The agitating type nutritional yogurt of Fructus Jujubae.
The present invention, with the expanded slurry of Quinoa, Quinoa plumule slurry, red date powder, reconstituted milk as primary raw material, uses composite bacteria
Fermentation forms containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, the Yoghourt moderate viscosity of the present invention, delicate mouthfeel, local flavor
Well.
Defat reconstituted milk is combined the expanded slurry of Quinoa, Quinoa plumule slurry and red date powder through carbon water such as lactic acid bacteria fermentation, starch
Compound and protein are fully degraded, and improve digestibility and nutritive value, make the local flavor of Yoghourt be improved,
Simultaneously during fermentation, lactic acid bacteria can also produce multivitamin necessary to human nutrition.
Agitating type nutritional yogurt prepared by the present invention, due to Quinoa (the expanded slurry of Quinoa and Quinoa containing high level
Plumule is starched), therefore general flavone content is high, in terms of rutin content, its content average out to 470mg/100g, and with fresh milk or
Milk powder is in the commercially available yoghourt of raw material, is substantially free of flavone.Agitating type nutritional yogurt prepared by the present invention, due to containing a certain amount of
Red date powder, therefore contain the material such as flavone, polysaccharide, and with fresh milk or milk powder in the commercially available yoghourt as raw material, substantially
Without this type of material.
The present invention compares with prior art, and its technological progress is significant.Agitating type nutritional yogurt tool prepared by the present invention
There is the multiple health-care effect of Quinoa, Fructus Jujubae and Yoghourt itself, rich in nutritional labelings such as flavone, polysaccharide, protein, dietary fibers.
The most edible agitating type nutritional yogurt prepared by the present invention can not only improve intestinal microbial population, improve immunity of organisms, moreover it is possible to have
Effect ground controls blood glucose, prevents and treats cardiovascula sclerosis disease etc..
Detailed description of the invention
Below by embodiment, the present invention is illustrated, but is not limiting as the present invention.
In various embodiments of the present invention:
1, the present invention prepare containing Quinoa plumule, Fructus Jujubae agitating type nutritional yogurt in measurement of the polysaccharide content method, foundation
Document: (Guo Y J, Deng G F, Xu X R, et al. Antioxidant capacities, phenolic
compounds and polysaccharide contents of 49 edible macro-fungi[J]. Food &
Function, 2012,3 (11): 1195-1205.) take the method for phenolsulfuric acid to measure, specifically comprise the following steps that
(1) preparation of reference substance solution: be taken at 105 DEG C and be dried to the anhydrous glucose 0.1g of constant weight accurately weighed, puts 10mL and holds
In measuring bottle, being dissolved in water, and release to scale, shake up, precision measures 10mL, puts in 100mL measuring bottle, adds water to scale, shakes up,
Obtain (every lmL 0.1mg Han glucose).
(2) preparation of standard curve: precision measure reference substance solution 0.2,4.4,0.6,0.8,1.0,1.2,1.4mL, extremely
In tool plug test tube, it is diluted with water to 2mL respectively, mixes with the phenol of 1.0mL 6% and the concentrated sulphuric acid of 5mL 98%.10min postscript
Recording the absorbance at 490nm wavelength, with trap as vertical coordinate, glucose sugar concentration is abscissa, draws standard curve, is marked
The regression equation of directrix curve, Y=1.1024X-0.0129, R2=0.9997, X are absorbance, and Y is concentration of glucose (mg/
ML).
(3) sample determination: precision measures this product 2mL, is subsequently adding the straight alcohol of 8mL, centrifugal under the rotating speed of 3000rpm
Separate 10min and upper liquid is removed.Centrifugal sediment adds 10mL 80% ethanol solution, vortex is complete to precipitate
Portion dissolves.By solution obtained above centrifugation twice under the rotating speed of 3000rpm, it is centrifuged 5min every time.Again by above-mentioned from
Gains in depth of comprehension to precipitate be dissolved in the deionized water of 4mL, polysaccharide solution sample and the 1.0mL 6% after then 2.0mL being diluted
Phenol and 5mL 98% concentrated sulphuric acid mixing.After standing 10min, record its absorbance at 490nm wavelength, according to above-mentioned mark
Directrix curve, can calculate polyoses content in sample.
2, the present invention prepare containing Quinoa plumule, Fructus Jujubae agitating type nutritional yogurt in flavones content (with rutin content
Calculate) assay method, according to document: (Li Wang, Xiaodan Li, Meng Niu, Ren Wang, Zhengxing
Chen. Effect of additives onflavonoids,D-chiro-Inositol and trypsin inhibitor
during the germination of tartary buckwheat seeds. Journal of Cereal Science,
2013, (58): 348-354.), specifically include following steps:
(1) preparation of rutin standard solution: accurately weigh rutin standard substance 5mg, is settled to 100mL with 70% ethanol and holds
In measuring bottle, obtain the rutin standard solution that concentration is 0.05mg/mL.
(2) drafting of rutin standard curve: accurately draw rutin standard solution 1mL, 2mL, 3mL, 4mL, 5mL and be placed in
In 10mL volumetric flask, each sample is separately added into 2mL, 0.1mol/L aluminum trichloride solution and 3mL, and 1mol/L potassium acetate is molten
Liquid, with 70% ethanol constant volume.Fully stand 30min at room temperature after mixing, with water as blank, use ultraviolet spectrophotometer
Measure various kinds light absorption value at 420nm.With light absorption value as abscissa, rutin concentration is vertical coordinate, draw rutin concentration with
Standard curve between light absorption value, obtains the regression equation of standard curve, i.e. Y=0.031X+0.0023, R2=0.9979, wherein
X is absorbance, and Y is total flavones (i.e. rutin) concentration (mg/mL).
(3) sample determination: take 5g sample, with the ethanol solution of 70%, by 1:50 solid-liquid ratio, in the thermostat water bath of 70 DEG C
Middle extraction 6h, after extraction, sample liquid is centrifuged 10min in 3000r/min, takes supernatant；Accurately draw 1.0mL gained supernatant
In 10mL volumetric flask, it is separately added into 2mL, 0.1mol/L aluminum trichloride solution and 3mL, 1mol/L potassium acetate solution, uses
70% ethanol constant volume.Fully stand 30min at room temperature after mixing, record its absorbance at 420nm wavelength, according to above-mentioned
Standard curve, can calculate the general flavone content in sample.
Raw material sweeting agent xylitol, lactose and stabilizer xanthan gum used in various embodiments of the present invention, guar gum,
Acidproof Carboxymethyl cellulose sodium all meets GB2760-2014 food additive and uses sanitary standard；
Red date powder used in the real case of the present invention, sucrose is commercially available；
Fermented bacterium of the present invention is prior art and prepares the normal fermentation strain used by Yoghourt.
Embodiment 1
A kind of Quinoa plumule, yellow agitating type nutritional yogurt and preparation method thereof, fermentation liquid used calculates by weight, its raw material
Composition and content are as follows:
The expanded slurry of Quinoa 15 parts
Quinoa plumule starches 10 parts
Reconstituted milk 60 parts
Red date powder 6 parts
Composite ferment 3 parts
Compound sugar 5 parts
Complex stabilizer 0.5 part.
Described composite ferment, by weight calculating, by Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: plant
Thing lactobacillus 1:1:1 ~ 2:1 ~ 2 are compounding to be formed；
Described compound sugar, by weight calculating, by xylitol: sucrose: lactose is that 2:1.5:0.02 is compounding to be formed；
Described complex stabilizer, by weight calculating, by xanthan gum: guar gum: acid resistance sodium carboxymethyl cellulose is 0.2:
0.1:0.12 is compounding to be formed；
The expanded slurry of above-mentioned Quinoa is made by the steps and forms:
Screening full seed, the Quinoa that Maturity is good is pulverized, and crosses 60 ~ 80 mesh sieves, prepares Quinoa powder；
Taking above-mentioned Quinoa powder, preparation water content is the Quinoa powder raw material of 18 ~ 20%, uses twin-screw extruder, extrudes
Expanded.The charging motor speed of described twin-screw extruder is 350 ~ 400g/min, and screw speed is 300 ~ 350r/
Min, the die throat diameter 4mm of diplopore mould, 95 ~ 100 DEG C of extrusion temperature one district, 105 ~ 110 DEG C of 2nd district, 130 ~ 135 DEG C of 3rd district.Use
Quinoa powder after expanded is pulverized and sieved by super micron mill, obtains Quinoa puffing powder.
Taking above-mentioned Quinoa puffing powder to mix with boiling water, material water weight ratio is 1:8 ~ 10, prepares the expanded slurry of Quinoa.Above-mentioned Herba chenopodii
Wheat germ slurry is made by the steps and forms:
(1) Quinoa sprouting processes
Screening full seed, the Quinoa seed that Maturity is good, soaks with the aqueous sodium hypochlorite solution that weight percent concentration is 0.1%
10min, is then the H of 0.1% by weight percent concentration2O2Aqueous solution soaking 10min, the Quinoa seed that will disinfect, put into use
In the wet gauze that distilled water immersion is crossed, wet gauze parcel water suction certain time, by the Quinoa seed paving dish after water suction, it is placed in germinating box
In germinate, control germination temperature 37 DEG C ~ 40 DEG C, after Quinoa bud grows to 1 ~ 2cm terminate germination process, i.e. obtain Quinoa embryo
Bud.
(2) Quinoa plumule slurry is produced
Step (1) is prepared Quinoa plumule decatize 10min, takes the Quinoa plumule cotyledon after individual composition and plumular axis, by 1:8 ~ 10
Material-water ratio (w/w), through colloid mill defibrination, crosses 60 ~ 80 mesh, obtains Quinoa plumule slurry.
Above-mentioned reconstituted milk is to be made by the steps to form:
Skimmed milk powder is compounded by the weight ratio of 1:7 ~ 8 with water, makes reconstituted milk.
The described agitating type nutritional yogurt containing Quinoa plumule, Fructus Jujubae is prepared by a method comprising the following steps and forms:
(1) by expanded for Quinoa slurry 15g, Quinoa plumule slurry 10g, reconstituted milk 60g, red date powder 6g, compound sugar 5g(wherein xylitol
3.27g, sucrose 2.18g, lactose 0.05g), complex stabilizer 0.5g(wherein xanthan gum 0.24g, guar gum 0.12g, carboxylic first
Base sodium cellulosate 0.14g) mixing and stirring, obtain premix fermentation liquid.
(2) homogenizing
The premix fermentation liquid of step (1) gained is heated to 45 DEG C, and first controlling homogenization pressure is that 30MPa carries out homogenizing for the first time
13min, then controlling homogenization pressure is that 15MPa carries out second time homogenizing 10min；
(3) sterilization
Premix fermentation liquid high temperature sterilization 10min under the conditions of 90 DEG C that step (2) is obtained；
(4) inoculation
By 3g composite ferment (wherein Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: Lactobacillus plantarum 1:1:1:
1) it is inoculated into rapidly in (3) and is cooled in the premix fermentation liquid of 38 ~ 40 DEG C；
(5) fermentation
Controlling fermentation temperature 38 DEG C, ferment 8h, obtains fermentation milk；
(6) stirring subpackage
It is quickly cooled to 18 ~ 20 DEG C after fermentation ends, during constantly cooling, starts stirring, when 8 ~ 10 DEG C, carry out tinning；
(7) finished product after-ripening
By the fermentation milk after step (6) subpackage under conditions of 4 ~ 6 DEG C, deposit 10 ~ 16h.
Utilize above-mentioned steps gained containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, after testing, polyoses content
7.1mg/100g；General flavone content is 420mg/100g；Detecting according to GB/T12465-90, its acidity is 89 ° of T；Antibacterial
Sum≤100cfu/mL, escherichia coli≤3MPN/mL, pathogenic bacterium: do not detect, meet GB/T4789.1 ~ 4789.3-2003 food
Product sanitary standard.
Embodiment 2
A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae, fermentation liquid used is counted by weight
Calculating, its raw material composition and content are as follows:
The expanded slurry of Quinoa 17.5 parts
Quinoa plumule starches 9 parts
Reconstituted milk 57.5 parts
Red date powder 5 parts
Composite ferment 4 parts
Compound sugar 6.2 parts
Complex stabilizer 0.8 part.
Described composite ferment, by weight calculating, by Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: plant
Thing lactobacillus 1:1:1 ~ 2:1 ~ 2 are compounding to be formed；
Described compound sugar, by weight calculating, by xylitol: sucrose: lactose is that 1.5:1:0.02 is compounding to be formed；
Described stabilizer, by weight calculating, by xanthan gum: guar gum: acid resistance sodium carboxymethyl cellulose is 0.2:0.1:
0.12 compounding forms；
The preparation of the expanded slurry of above-mentioned Quinoa, Quinoa plumule slurry and reconstituted milk is with embodiment 1.
The described agitating type nutritional yogurt containing Quinoa plumule, Fructus Jujubae is prepared by a method comprising the following steps and forms:
(1) by expanded for Quinoa slurry 17.5g, Quinoa plumule slurry 9g, reconstituted milk 57.5g, red date powder 5g, compound sugar 6.2g(wherein
Xylitol 3.67g, sucrose 2.47g, lactose 0.06g), complex stabilizer 0.8g(wherein xanthan gum 0.38g, guar gum
0.19g, sodium carboxymethyl cellulose 0.23g) mixing and stirring, obtain premix fermentation liquid.
(2) homogenizing
The premix fermentation liquid of step (1) gained is heated to 50 DEG C, and first controlling homogenization pressure is that 27MPa carries out homogenizing for the first time
15min, then controlling homogenization pressure is that 18MPa carries out second time homogenizing 7min；
(3) sterilization
Premix fermentation liquid high temperature sterilization 6min under the conditions of 92 DEG C that step (2) is obtained；
(4) inoculation
By 4g composite ferment (wherein Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: Lactobacillus plantarum 1:1:2:
1) it is inoculated into rapidly in (3) and is cooled in the premix fermentation liquid of 38 ~ 40 DEG C；
(5) fermentation
Controlling fermentation temperature 40 DEG C, ferment 7h, obtains fermentation milk；
(6) stirring subpackage
It is quickly cooled to 18 ~ 20 DEG C after fermentation ends, during constantly cooling, starts stirring, when 8 ~ 10 DEG C, carry out tinning；
(7) finished product after-ripening
By the fermentation milk after step (6) subpackage under conditions of 4 ~ 6 DEG C, deposit 10 ~ 16h.
Utilize above-mentioned steps gained containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, after testing, polyoses content
6.9mg/100g；General flavone content is 470mg/100g；Detecting according to GB/T12465-90, its acidity is 88 ° of T；Antibacterial
Sum≤100cfu/mL, escherichia coli≤3MPN/mL, pathogenic bacterium: do not detect, meet GB/T4789.1 ~ 4789.3-2003 food
Product sanitary standard.
Embodiment 3
A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae, fermentation liquid used is counted by weight
Calculating, its raw material composition and content are as follows:
The expanded slurry of Quinoa 20 parts
Quinoa plumule starches 8 parts
Reconstituted milk 55 parts
Red date powder 4 parts
Composite ferment 5 parts
Compound sugar 7 parts
Complex stabilizer 1 part.
Described composite ferment, by weight calculating, by Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: plant
Thing lactobacillus 1:1:1 ~ 2:1 ~ 2 are compounding to be formed；
Described compound sugar, by weight calculating, by xylitol: sucrose: lactose is that 1.5:1:0.02 is compounding to be formed；
Described stabilizer, by weight calculating, by xanthan gum: guar gum: acid resistance sodium carboxymethyl cellulose is 0.2:0.1:
0.12 composition；
The preparation of the expanded slurry of above-mentioned Quinoa, Quinoa plumule slurry and reconstituted milk is with embodiment 1.
Described Quinoa, red date health care stirred yoghurt are prepared by a method comprising the following steps and form:
(1) by expanded for Quinoa slurry 20g, Quinoa plumule slurry 8g, reconstituted milk 55g, red date powder 4g, compound sugar 7g(wherein xylitol
4.17g, sucrose 2.76g, lactose 0.07g), complex stabilizer 1g(wherein xanthan gum 0.48g, guar gum 0.24g, carboxymethyl
Sodium cellulosate 0.28g) mixing and stirring, obtain premix fermentation liquid.
(2) homogenizing
The premix fermentation liquid of step (1) gained is heated to 55 DEG C, and first controlling homogenization pressure is that 25MPa carries out homogenizing for the first time
10min, then controlling homogenization pressure is that 20MPa carries out second time homogenizing 5min；
(3) sterilization
Premix fermentation liquid high temperature sterilization 5min under the conditions of 95 DEG C that step (2) is obtained；
(4) inoculation
By 5g composite ferment (wherein Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: Lactobacillus plantarum 1:1:1:
2) it is inoculated into rapidly in (3) and is cooled in the premix fermentation liquid of 38 ~ 40 DEG C；
(5) fermentation
Controlling fermentation temperature 42 DEG C, ferment 6h, obtains fermentation milk；
(6) stirring subpackage
It is quickly cooled to 18 ~ 20 DEG C after fermentation ends, during constantly cooling, starts stirring, when 8 ~ 10 DEG C, carry out tinning；
(7) finished product after-ripening
By the fermentation milk after step (6) subpackage under conditions of 4 ~ 6 DEG C, deposit 10 ~ 16h.
Utilize above-mentioned steps gained containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, after testing, polyoses content
7.3mg/100g；General flavone content is 430mg/100g；Detecting according to GB/T12465-90, its acidity is 86 ° of T；Antibacterial
Sum≤100cfu/mL, escherichia coli≤3MPN/mL, pathogenic bacterium: do not detect, accord with GB/T4789.1 ~ 4789.3-2003 food
Sanitary standard.
Above said content is only the basic explanation under present inventive concept, and according to appointing that technical scheme is made
What equivalent transformation, all should belong to protection scope of the present invention.
Claims (5)
1. containing Quinoa plumule, an agitating type nutritional yogurt for Fructus Jujubae, the fermentation of mixed fermentation liquid form, it is characterised in that institute
The mixed fermentation liquid stated calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 15 ~ 20 parts；
Quinoa plumule starches 8.0 ~ 10 parts；
Reconstituted milk 55 ~ 60 parts；
Red date powder 4.0 ~ 6.0 parts；
Composite ferment 3.0 ~ 5.0 parts；
Compound sugar 5.0 ~ 7.0 parts；
Complex stabilizer 0.5 ~ 1.0 part；
Described composite ferment, by weight calculating, by Lactobacillus bulgaricus: streptococcus thermophilus: double qi lactobacilluss: plant breast
Bacillus 1:1:1 ~ 2:1 ~ 2 are compounding to be formed；
Described compound sugar, by weight calculating, by xylitol: sucrose: lactose is that 2:1.5:0.02 is compounding to be formed；
Described complex stabilizer, by weight calculating, by xanthan gum: guar gum: acid resistance sodium carboxymethyl cellulose is 0.2:
0.1:0.12 is compounding to be formed；
The expanded slurry of above-mentioned Quinoa is made by the steps and forms:
Screening full seed, the Quinoa that Maturity is good is pulverized, and crosses 60 ~ 80 mesh sieves, prepares Quinoa powder；Take above-mentioned Quinoa powder, preparation
Water content is the Quinoa powder raw material of 18 ~ 20%, uses twin-screw extruder, carries out extruding puffing, described twin-screw extruder
The charging motor speed of bulking machine is 350 ~ 400g/min, and screw speed is 300 ~ 350r/min, the die throat diameter of diplopore mould
4mm, 95 ~ 100 DEG C of extrusion temperature one district, 105 ~ 110 DEG C of 2nd district, 130 ~ 135 DEG C of 3rd district, use super micron mill by after expanded
Quinoa powder pulverizes and sieves, and obtains Quinoa puffing powder；Take above-mentioned Quinoa puffing powder to mix with boiling water, material water weight ratio be 1:8 ~
10, prepare the expanded slurry of Quinoa；
Above-mentioned Quinoa plumule slurry is made by the steps and forms:
(1) Quinoa sprouting processes
Screening full seed, the Quinoa seed that Maturity is good, soaks with the aqueous sodium hypochlorite solution that weight percent concentration is 0.1%
10min, is then the H of 0.1% by weight percent concentration2O2Aqueous solution soaking 10min, the Quinoa seed that will disinfect, put into use
In the wet gauze that distilled water immersion is crossed, by the Quinoa seed paving dish after water suction, it is placed in germinating box and germinates, control germination temperature
37 DEG C ~ 40 DEG C, after Quinoa bud grows to 1 ~ 2cm, terminate germination process, i.e. obtain Quinoa plumule；
(2) Quinoa plumule slurry is produced
Step (1) is prepared Quinoa plumule decatize 10min, takes the Quinoa plumule cotyledon after individual composition and plumular axis, by 1:8 ~ 10
Material-water ratio (w/w), through colloid mill defibrination, crosses 60 ~ 80 mesh, obtains Quinoa plumule slurry；
Above-mentioned reconstituted milk is to be made by the steps to form:
Skimmed milk powder is compounded by the weight ratio of 1:7 ~ 8 with water, makes reconstituted milk.
A kind of containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, it is characterised in that described
Mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 15 parts；
Quinoa plumule starches 10 parts；
Reconstituted milk 60 parts；
Red date powder 6.0 parts；
Composite ferment 3.0 parts；
Compound sugar 5.5 parts；
Complex stabilizer 0.5 part.
A kind of containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, it is characterised in that described
Mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 17.5 parts；
Quinoa plumule starches 9.0 parts；
Reconstituted milk 57.5 parts；
Red date powder 5.0 parts；
Composite ferment 4.0 parts；
Compound sugar 6.2 parts；
Complex stabilizer 0.8 part.
A kind of containing Quinoa plumule, the agitating type nutritional yogurt of Fructus Jujubae, it is characterised in that described
Mixed fermentation liquid calculates by weight, and its raw material composition and content are as follows:
The expanded slurry of Quinoa 20 parts；
Quinoa plumule starches 8.0 parts；
Reconstituted milk 55 parts；
Red date powder 4.0 parts；
Composite ferment 5.0 parts；
Compound sugar 7.0 parts；
Complex stabilizer 1.0 parts.
5. a kind of containing Quinoa plumule, the preparation method of the agitating type nutritional yogurt of Fructus Jujubae described in claim 1, its feature exists
In comprising the steps:
(1) according to mass fraction, by expanded for Quinoa slurry, Quinoa plumule slurry, red date powder, reconstituted milk, compound sugar, complex stabilizer
Mixing and stirring, obtains premix fermentation liquid；
(2) the premix fermentation liquid of step (1) gained being heated to 45 ~ 55 DEG C, first controlling homogenization pressure is that 25 ~ 30MPa carries out the
Homogenizing 10 ~ 15min, then controlling homogenization pressure is that 15 ~ 20MPa carries out second time homogenizing 5 ~ 10min；
(3) the premix fermentation liquid high temperature sterilization 5 ~ 10min under the conditions of 90 ~ 95 DEG C step (2) obtained；
(4) according to mass fraction, composite ferment is inoculated into rapidly in (3) and is cooled in the premix fermentation liquid of 38 ~ 40 DEG C；
(5) controlling fermentation temperature 38 ~ 42 DEG C, ferment 6 ~ 8h, obtains fermentation milk；
(6) being quickly cooled to 18 ~ 20 DEG C after fermentation ends, start stirring during constantly cooling, 8 ~ 10 DEG C carry out tinning；
(7) by the fermentation milk after step (6) subpackage under conditions of 4 ~ 6 DEG C, deposit 10 ~ 16h i.e. obtain a kind of containing Quinoa plumule,
The agitating type nutritional yogurt of Fructus Jujubae.
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|---|---|---|---|
| CN201610568011.9A CN106172763A (en) | 2016-07-19 | 2016-07-19 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610568011.9A Pending CN106172763A (en) | 2016-07-19 | 2016-07-19 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
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| CN (1) | CN106172763A (en) |
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| CN106615119A (en) * | 2016-11-11 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Quinoa-containing yoghurt and making method for same |
| CN106900867A (en) * | 2017-02-28 | 2017-06-30 | 成都大学 | Quinoa milk and preparation method thereof |
| CN110292070A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of liquid diary product of the polypeptide containing quinoa and preparation method thereof |
| CN114246222A (en) * | 2021-12-29 | 2022-03-29 | 宁波御坊堂生物科技有限公司 | Plant-based yoghourt with functions of calming nerves, helping sleep and improving gastrointestinal tract and preparation method thereof |
| CN114271330A (en) * | 2021-12-22 | 2022-04-05 | 江西阳光乳业股份有限公司 | Yoghourt composite stabilizer and preparation method thereof |
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| CN106615119A (en) * | 2016-11-11 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Quinoa-containing yoghurt and making method for same |
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| CN114271330A (en) * | 2021-12-22 | 2022-04-05 | 江西阳光乳业股份有限公司 | Yoghourt composite stabilizer and preparation method thereof |
| CN114271330B (en) * | 2021-12-22 | 2023-08-11 | 江西阳光乳业股份有限公司 | Yoghurt composite stabilizer and preparation method thereof |
| CN114246222A (en) * | 2021-12-29 | 2022-03-29 | 宁波御坊堂生物科技有限公司 | Plant-based yoghourt with functions of calming nerves, helping sleep and improving gastrointestinal tract and preparation method thereof |
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Application publication date: 20161207 |