CN106172774A - A kind of fermentation bamboo sprout low heat value Yoghourt and preparation method - Google Patents
A kind of fermentation bamboo sprout low heat value Yoghourt and preparation method Download PDFInfo
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- CN106172774A CN106172774A CN201610573500.3A CN201610573500A CN106172774A CN 106172774 A CN106172774 A CN 106172774A CN 201610573500 A CN201610573500 A CN 201610573500A CN 106172774 A CN106172774 A CN 106172774A
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- fermentation
- bamboo sprout
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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
- A23C9/133—Fruit or vegetables
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- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a kind of low heat value Yoghourt containing fermentation bamboo sprout, this Yoghourt is composed of the following components in parts by weight: the thin fourth of bamboo sprout of fermenting and fermentation liquid 0.5 20 parts, fermented by mixed bacterium agent 15 parts, oligosaccharide 5 10 parts, xylitol 25 parts, mixed stabilizer 0.2 0.6 parts, raw material milk is quantitatively to 100 parts.The present invention further simultaneously discloses the above-mentioned preparation method containing fermentation bamboo shoot yoghurt, comprises the following steps: (1) pretreatment of raw material and allotment, (2) preheating, (3) sterilizing and cooling, (4) inoculation, (5) fermentation, (6) cold preservation, after-ripening.The soft exquisiteness of products taste of the present invention, tasty and refreshing lubrication, sour-sweet moderate；Flavor coordination, has bamboo sprout and the peculiar taste of Yoghourt and texture concurrently；Uniform color, without lamination；Nutritional labeling and the beneficially component such as the prebiotics of growth of probiotics, dietary fiber rich in fermentation, digestive system can maintained healthy, the cardiovascular disease such as prophylaxis of hypertension, make product orientation meet the target of " functionalization, nutrient laden ", can meet the demand of modern consumer.
Description
Technical field
The present invention relates to a kind of containing fermentation bamboo sprout low heat value Yoghourt and preparation method, belong to food processing technology field.
Background technology
Containing abundant dietary fiber in bamboo sprout, gastrointestinal can be effectively reduced by absorption oils and fats, promotion intestinal peristalsis promoting and glue
Film to fat absorption and savings, meanwhile bamboo sprout also have the effect of facilitating digestion, it is possible to reduce enteral pressure, reduce with
The probability of happening of higher fatty acid relevant disease, has certain help to hypertension, hyperlipidemia, the treatment of hyperglycemia.Yet with
Conventional comminuted fibres granularity is big, affects the mouthfeel of food, and makes consumer be difficult to accept.By to lactic acid bacteria fermentation bamboo sprout,
Fiber mouthfeel and the absorbability of bamboo sprout can be obviously improved, so that bamboo sprout resource is fully utilized.
It is an object of the invention to as overcoming above-mentioned the deficiencies in the prior art, it is provided that one is fully ensuring that bamboo sprout uniqueness keeps healthy
On the basis of value, fermentation bamboo sprout are organically combined with Yoghourt, obtain a kind of soft exquisiteness of mouthfeel, tasty and refreshing lubrication, acid
In comfortable, flavor coordination, have bamboo sprout and the distinctive local flavor of Yoghourt concurrently.The sweeting agent that additionally product of the present invention uses is oligomeric
Sugar, so that product is not only rich in whole nutrients and the active component of bamboo sprout, and provides mouthfeel fine and glossy dietary fiber, again
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 fermentation bamboo sprout low heat value Yoghourt and preparation method.
The present invention is achieved through the following technical solutions: (1) pretreatment of raw material and allotment: the thin fourth of bamboo sprout of fermenting
And fermentation liquid 0.5-20 part, oligosaccharide 5-10 part, xylitol 2-5 part, mixed stabilizer 0.2-0.6 part, by consumption mix homogeneously,
Pour mixing in the raw milk of mix homogeneously into and form mixing breast；
(2) preheating: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45-55 DEG C；
(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, by determined inoculum concentration mixed bacteria
Leaven joins the mixing Ruzhong after cooling, 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, mixing
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: the thin fourth of bamboo sprout of fermenting and fermentation liquid 5 parts, oligosaccharide 5 parts, xylitol 2 parts, mixed
Closing stabilizer 0.2 part, by consumption mix homogeneously, pour in the raw milk of mix homogeneously, fully mixing forms mixing breast；
(2) preheating: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45 DEG C；
(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, is sent out mixed bacteria by determined inoculum concentration
Ferment agent joins the mixing Ruzhong after cooling, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 4 hours under the conditions of 40 DEG C, mixed curdling
Gu, when pH value reaches 4.2, stop fermentation, and cool 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: the thin fourth of bamboo sprout of fermenting and fermentation liquid 10 parts, oligosaccharide 8 parts, mixed stabilizer
0.4 part, by consumption mix homogeneously, pouring in the raw milk of mix homogeneously, fully mixing forms mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 50 DEG C；
(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, is sent out mixed bacteria by determined inoculum concentration
Ferment agent joins the mixing Ruzhong after cooling, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3.5 hours under the conditions of 45 DEG C, mixed curdling
Gu, when pH value reaches 4.4, stop fermentation, and cool 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: the thin fourth of bamboo sprout of fermenting and fermentation liquid 20 parts, oligosaccharide 10 parts, mixed stabilizer
0.6 part, by consumption mix homogeneously, pouring in the raw milk of mix homogeneously, fully mixing forms mixing breast；
(2) preheating and homogenizing: the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 55 DEG C；
(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, is sent out mixed bacteria by determined inoculum concentration
Ferment agent joins the mixing Ruzhong after cooling, stirs；
(5) fermentation: postvaccinal mixing breast moves to ferment at constant temperature room, ferments 3 hours under the conditions of 50 DEG C, mixed curdling
Gu, when pH value reaches 4.6, stop fermentation, and cool 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.Obviously, this
Bright it is not limited to above example, it is also possible to have many deformation.Those of ordinary skill in the art can be from present disclosure
The all deformation directly derived or associate, are all considered as protection scope of the present invention.
Claims (6)
1. one kind contains fermentation bamboo sprout low heat value Yoghourt, it is characterised in that this Yoghourt is composed of the following components in parts by weight: will send out
The thin fourth of ferment bamboo sprout and fermentation liquid 0.5-20 part, fermented by mixed bacterium agent 1-5 part, oligosaccharide 5-10 part, xylitol 2-5 part, mixing
Stabilizer 0.2-0.6 part, raw material milk is quantitatively to 100 parts.
The most according to claim 1 containing fermentation bamboo sprout low heat value Yoghourt, it is characterised in that decocting in water go bamboo shell bamboo sprout or
Canned boiled bamboo shoots, after dicing, sterilizing adds Lactobacillus plantarum 0.01-0.05% and cellulase 0.01%-0.05% and stirs,
Natural fermentation 1-3 days, obtains the ferment thin fourth of bamboo sprout and fermentation liquid.
Fermented by mixed bacterium agent the most according to claim 1, it is characterised in that Lactobacillus bulgaricus, streptococcus thermophilus,
Plant lactobacillus, bacillus bifidus, lactobacillus casei one or more arbitrarily assemble with any mass ratio, plant lactobacillus, double
Discrimination bacillus, lactobacillus casei are bile tolerance and the plant lactobacillus of the Gastric juice digestion of resistance to intestinal, the bacillus bifidus through mutagenic and breeding, do
Lactobacillus paracasei.
Oligosaccharide the most according to claim 1, it is characterised in that Oligomeric maltose, oligomeric xylose, oligomeric galactose, big
In bean oligosaccharide, chitin oligosaccharide, oligofructose, manna oligosaccharide, beta glucan, glucomannoglycan and dextrinosan one
Kind or several arbitrarily assemble with any mass ratio.
Mixed stabilizer the most according to claim 1, is characterized in that hydroxypropyl PASELLI EASYGEL, pectin, casein phosphorus
One or more of acid sodium arbitrarily assemble with any mass ratio.
6. the preparation method of the low heat value Yoghourt of fermentation bamboo sprout as claimed in claim 1, it is characterised in that:
(1) pretreatment of raw material and allotment, the thin fourth of bamboo sprout of fermenting and fermentation liquid, oligosaccharide, xylitol, mixed stabilizer are by consumption
Mix homogeneously, pours in the raw milk of mix homogeneously, and mixing forms mixing breast；
(2) preheating, the mixing breast that step (1) is sufficiently stirred for mixing is preheating to 45-55 DEG C；
(3) sterilizing and cooling, continues 5-10min at 85-90 DEG C and carries out sterilizing, be cooled to 40-50 DEG C；
(4) inoculation, the fermented by mixed bacterium agent prepared, fermentation temperature 40-45 DEG C, by determined inoculum concentration fermented by mixed bacterium
Agent joins the mixing Ruzhong after cooling, 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, mixed curdling
Gu, when pH value reaches 4.2-4.6, stop fermentation, and cool down immediately；
(6) cold preservation, after-ripening, cold preservation after-ripening in 12-24 hour under conditions of 1-6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610573500.3A CN106172774A (en) | 2016-07-04 | 2016-07-04 | A kind of fermentation bamboo sprout low heat value Yoghourt and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610573500.3A CN106172774A (en) | 2016-07-04 | 2016-07-04 | A kind of fermentation bamboo sprout low heat value Yoghourt and preparation method |
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| Publication Number | Publication Date |
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| CN106172774A true CN106172774A (en) | 2016-12-07 |
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| CN201610573500.3A Pending CN106172774A (en) | 2016-07-04 | 2016-07-04 | A kind of fermentation bamboo sprout low heat value Yoghourt and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090404A (en) * | 2018-07-24 | 2018-12-28 | 天津科技大学 | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof |
| CN109566739A (en) * | 2018-12-06 | 2019-04-05 | 广州医科大学 | A kind of pine needle fermented yoghourt and preparation method thereof |
| CN115644336A (en) * | 2022-10-28 | 2023-01-31 | 中国林业科学研究院林产化学工业研究所 | Bamboo shoot full-ingredient high-activity lactobacillus beverage and preparation method thereof |
-
2016
- 2016-07-04 CN CN201610573500.3A patent/CN106172774A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090404A (en) * | 2018-07-24 | 2018-12-28 | 天津科技大学 | A kind of jujube bamboo shoots lactic fermentation fruit beverage and preparation method thereof |
| CN109566739A (en) * | 2018-12-06 | 2019-04-05 | 广州医科大学 | A kind of pine needle fermented yoghourt and preparation method thereof |
| CN115644336A (en) * | 2022-10-28 | 2023-01-31 | 中国林业科学研究院林产化学工业研究所 | Bamboo shoot full-ingredient high-activity lactobacillus beverage and preparation method thereof |
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Application publication date: 20161207 |
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| WD01 | Invention patent application deemed withdrawn after publication |