CN106578058A - Preparation method of stirring type flavored rosa davurica acid goat milk - Google Patents
Preparation method of stirring type flavored rosa davurica acid goat milk Download PDFInfo
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- CN106578058A CN106578058A CN201611070603.4A CN201611070603A CN106578058A CN 106578058 A CN106578058 A CN 106578058A CN 201611070603 A CN201611070603 A CN 201611070603A CN 106578058 A CN106578058 A CN 106578058A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- 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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
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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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/15—High pressure treatment
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Abstract
The invention relates to stirring type flavored rosa davurica acid goat milk. The stirring type flavored rosa davurica acid goat milk is prepared by fermenting the following raw materials in parts by weight: 10-90 parts of rosa davurica slurry, 100-500 parts of goat milk, 5-55 parts of a sweetening agent, 0.1-3 parts of beta-cyclodextrine and 1-3 parts of a stabilizing agent, wherein the goat milk is fresh goat milk; and the rosa davurica slurry is prepared through the steps of extracting juice from rosa davurica and performing sterilization. According to a preparation method of the stirring type flavored rosa davurica acid goat milk provided by the invention, the fresh goat milk is used as a raw material, anaphylactogen alpha S1-casein which is difficult to digest is not contained basically, so that allergy is not produced, and the stirring type flavored rosa davurica acid goat milk is particularly suitable for special crowds with allergy constitutions, indigestion and the like to drink. The acid goat milk is fine and soft in tissue state and curd, is easier to digest and absorb than acid milk, besides, is sour, sweet, delicious, uniform in texture, unique in taste, rich in nutrition, and rich in multivitamins particularly VC, various amino acids and trace elements, is deeply loved by consumers, and is particularly suitable for patients suffering from lactose intolerance and special crowds such as children, old people and pregnant women.
Description
Technical field
The present invention relates to technical field of processing dairy products, and in particular to a kind of preparation of agitating type local flavor rose hip sour codonopsis lanceolata
Method.
Background technology
Lac caprae seu ovis have the good reputation of " king in milk ", and the milk closest to people's milk generally acknowledged in the world, and fatty sphere volume is about
For 1/3rd of milk, rich in unsaturated fatty acid, it is easy to human consumption and absorption, long-term drink will not cause gets fat, sheep
Containing unique EGF somatomedin in breast, immunoglobulin content is very high, and heavy mistake is substantially free of in milk protein
Quick source αS1- casein, does not produce allergy, is especially suitable for allergic constitution, the special population such as suffer from indiestion and drinks.Lac caprae seu ovis can also add
Yoghurt product of the work into high-quality, but due to technical problems such as its production technology, shelf life and smell of mutton weight, poor tastes, both at home and abroad
On market, sour codonopsis lanceolata product is extremely limited.
Natural nutritious dahurian rose fruit enriches, and particularly VC contents are the several times of many fruit VC contents, Wild rose hip
Also contain abundant carbohydrate, fat, mineral and multivitamin, and rich in proteins and 16 kinds of amino in fruit
Acid, it is necessary to 9 kinds of aminoacid；More than 20 kinds of inorganic elementss, wherein 5 kinds of a great number of elements needed by human, 7 kinds of trace element；Have
The effects such as significant looks improving and the skin nourishing, prevention and cure of cardiovascular disease, preventing cancer and delay sanility.
But, the report of agitating type rose hip sour codonopsis lanceolata and preparation method thereof is had not yet to see, and is people to be met to nutrition
The demand of healthy flavor yogurt, develops this agitating type local flavor rose hip sour codonopsis lanceolata, has not only widened the kind of sour codonopsis lanceolata, and
The nutritive value of sour codonopsis lanceolata is enhanced, with good health-care effect, is easily received by consumers in general, the market space is huge.
The content of the invention
The invention provides a kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, the sour codonopsis lanceolata is using fresh Lac caprae seu ovis
For raw material, mix with rose hip serosity and be obtained after fermentation, the sweet and tasty mouth of the product acid, homogeneous, taste are unique, organoleptic quality
High, nutritive value is high.
The present invention for solve the technical scheme that adopts of above-mentioned technical problem for：A kind of agitating type local flavor rose hip sour codonopsis lanceolata,
The agitating type local flavor rose hip sour codonopsis lanceolata is made up of the fermenting raw materials of following parts by weight：Rose hip serosity 10-90 parts, sheep milk
100-500 parts, sweeting agent 5-55 parts, cycloheptaamylose 0.1-3 parts and stabilizer 1-3 parts；The sheep milk is fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weighed according to parts by weight respectively rose hip serosity 10-90 parts, sheep milk 100-500 parts, sweeting agent 5-55 parts,
Cycloheptaamylose 0.1-3 parts and stabilizer 1-3 parts are standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by rose hip
Sterilization after extracted is obtained；
Step 2, by cycloheptaamylose and stabilizer be added in fresh sheep milk mix after under the conditions of 12-22MPa, 63-66 DEG C
Enter homogenizing of horizontal high voltage, add sweeting agent afterwards, and high-voltage secondary homogenizing is carried out under the conditions of 3-10MPa, 63-66 DEG C, it is high
Pressure second homogenate sterilizes under the conditions of 83-86 DEG C 10-30min after terminating, and sterilization is cooled to 37-43 DEG C after terminating, and obtains milk,
It is standby；
Step 3, toward milk obtained in step 2 access milk weight 3%-5% leaven, in 40-43 DEG C of condition bottom fermentation
5-9h, when acidity reaches 70-90 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, and fully mix, after-ripening 12-24 h are carried out under the conditions of 4 DEG C afterwards, must stir
Mix type local flavor rose hip sour codonopsis lanceolata.
Used as a kind of preferred version, it is 1 that described leaven is weight ratio:1:（1-1.5）：1 Lactobacillus bulgaricus,
The mixture of streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss.
Used as a kind of preferred version, the extracting method of described rose hip serosity is：Rose hip raw material extracting juice is taken, then
First with 120 mesh filter-cloth filterings, crude fibre and impurity are removed, then the juice after coarse filtration is carried out fine grinding to improve juice with colloid mill
Rate；After juice after fine grinding adds appropriate α-amylase to mix thoroughly, 12 hours are stood, rose hip serosity is obtained.
Used as a kind of preferred version, the method for disinfection after the rose hip serosity is extracted is：Sterilize under the conditions of 83-86 DEG C
15s。
Beneficial effect：
（1）A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata that the present invention is provided, through the process of high pressure homogenize twice,
First, the method using a high pressure homogenize after fresh sheep milk adds cycloheptaamylose and stabilizer is processed, and can be made fresh
Oil globule in sheep milk is spreaded more evenly across, and increases body surface area, after follow-up rose hip serosity is with alr mode addition, can
Sheep milk is made more stably to mix with rose hip slurry, it is good in taste；Secondly, carried out at high pressure homogenize again after sweeting agent is added
Reason, can give full play to the effect of sweeting agent, further increase mouthfeel, while also playing inhibition to the smell of mutton of sheep milk；Separately
Outward, in the milk for obtaining after homogenizing protein molecular evenly, saturation, sweat can more fully, fine and smooth, tart flavour more alcohol
It is thick；
（2）The preparation method of a kind of agitating type local flavor rose hip sour codonopsis lanceolata that the present invention is provided, by rose hip serosity with the side of stirring
During formula adds the milk to fermentation, after milk carries out high pressure homogenize twice and fermentation process, Oil globule in the milk for obtaining
Spread more evenly across, lactic acid molecules are more evenly distributed, now can preferably by the battalion of rose hip serosity by way of stirring
Lactic acid molecules stable bond in nutrient and milk, improves mouthfeel, and it is diversified, nutritious to have stirring-type yoghurt-flavoured concurrently
The characteristics of, and mechanical alr mode can retain the prototroph composition of rose hip serosity and milk, improve nutritive value；
（3）A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata that the present invention is provided, with fresh Lac caprae seu ovis as raw material, substantially
Without heavy anaphylactogen αS1- casein, does not produce allergy, is especially suitable for allergic constitution, the special population drink such as suffer from indiestion
It is finer and smoother, soft with sour codonopsis lanceolata structural state, curdled milk, it is easier to digest and assimilate compared with cultured milk, while sour-sweet tasty and refreshing, quality is equal
Even, taste is unique, nutritious, rich in multivitamin, especially VC and several amino acids and trace element, and enjoys consumption
The hobby of person, is especially suitable for the special population such as lactose intolerant patient and child, old man, anemia of pregnant woman and eats；
（4）A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata that the present invention is provided, has not only widened the product of sour codonopsis lanceolata
Plant, and enhance the nutritive value of sour codonopsis lanceolata, with good health-care effect, have not yet to see rose hip sour codonopsis lanceolata and its system
The report of Preparation Method, additionally, in the present invention, rose hip serosity is by rose hip raw material Jing broken juices, coarse filtration, fine grinding and quiet
Put prepared, reduce the loss of vitamin C and various nutritional labelings in rose hip to greatest extent, operational approach is simple, market
Space is huge, is adapted to commercial production.
Specific embodiment
The present invention is elaborated with reference to specific embodiment, the present embodiment premised on technical solution of the present invention,
Give detailed embodiment and specific operating process.
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, original of the agitating type local flavor rose hip sour codonopsis lanceolata by following parts by weight
Material fermentation is made：Rose hip serosity 10-90 parts, sheep milk 100-500 parts, sweeting agent 5-55 parts, cycloheptaamylose 0.1-3 parts and steady
Determine agent 1-3 parts；The sheep milk is fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weighed according to parts by weight respectively rose hip serosity 10-90 parts, sheep milk 100-500 parts, sweeting agent 5-55 parts,
Cycloheptaamylose 0.1-3 parts and stabilizer 1-3 parts are standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by rose hip
Sterilization after extracted is obtained；
Step 2, by cycloheptaamylose and stabilizer be added in fresh sheep milk mix after under the conditions of 12-22MPa, 63-66 DEG C
Enter homogenizing of horizontal high voltage, add sweeting agent afterwards, and high-voltage secondary homogenizing is carried out under the conditions of 3-10MPa, 63-66 DEG C, it is high
Pressure second homogenate sterilizes under the conditions of 83-86 DEG C 10-30min after terminating, and sterilization is cooled to 37-43 DEG C after terminating, and obtains milk,
It is standby；
Step 3, toward milk obtained in step 2 access milk weight 3%-5% leaven, in 40-43 DEG C of condition bottom fermentation
5-9h, when acidity reaches 70-90 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, fully mixes, carries out after-ripening 12-24 h afterwards, must stir under the conditions of 4 DEG C
Type local flavor rose hip sour codonopsis lanceolata.
Used as a kind of preferred version, it is 1 that described leaven is weight ratio:1:（1-1.5）：1 Lactobacillus bulgaricus,
The mixture of streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss.
Used as a kind of preferred version, the extracting method of described rose hip serosity is：Take rose hip raw material, extracting juice, so
First crude fibre and impurity are removed, then the juice after coarse filtration is carried out fine grinding to improve out with colloid mill with 120 mesh filter-cloth filterings afterwards
Juice rate；After juice after fine grinding adds appropriate α-amylase to mix thoroughly, 12 hours are stood, rose hip serosity is obtained.
Used as a kind of preferred version, the method for disinfection after the rose hip serosity is extracted is：Sterilize under the conditions of 83-86 DEG C
15s。
Used as a kind of preferred version, the sweeting agent is white sugar or sucrose.
Used as a kind of preferred version, the stabilizer is sodium carboxymethyl cellulose or xanthan gum.
Embodiment 1
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, the agitating type local flavor rose hip sour codonopsis lanceolata are sent out by the raw material of following parts by weight
Ferment is made：1 part of 10 parts of rose hip serosity, 100 parts of sheep milk, 5 parts of white sugar, 0.1 part of cycloheptaamylose and sodium carboxymethyl cellulose；
The sheep milk is fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weigh 10 parts of rose hip serosity, 100 parts of sheep milk, 5 parts of white sugar, cycloheptaamylose according to parts by weight respectively
0.1 part and 1 part of sodium carboxymethyl cellulose, it is standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by being carried by rose hip Jing
Sterilize after taking and be obtained；The extracting method of described rose hip serosity is：Rose hip raw material is taken, then extracting juice is first filtered with 120 mesh
Cloth is filtered, and removes crude fibre and impurity, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；After fine grinding
After juice adds appropriate α-amylase to mix thoroughly, 12 hours are stood, rose hip serosity is obtained；Sterilization after the rose hip serosity extraction
Method is：Sterilize under the conditions of 83 DEG C 15s；
Step 2, by 1 part of 0.1 part of cycloheptaamylose and sodium carboxymethyl cellulose be added in fresh sheep milk mix after 12MPa,
Enter homogenizing of horizontal high voltage under the conditions of 63 DEG C, add white sugar afterwards, and it is equal under the conditions of 3MPa, 63 DEG C to carry out high-voltage secondary
Matter, high-voltage secondary homogenizing are sterilized after terminating under the conditions of 83 DEG C 10min, and sterilization is cooled to 37 DEG C after terminating, and obtains milk, standby
With；
Step 3, the leaven that milk weight 3% is accessed toward milk obtained in step 2, described leaven for weight ratio is
1:1:1:The mixture of 1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss, under the conditions of 40 DEG C
Fermentation 5h, when acidity reaches 70 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after one extracts and, and fully mix, 12 h of after-ripening is carried out under the conditions of 4 DEG C afterwards, obtain agitating type
Local flavor rose hip sour codonopsis lanceolata.
Embodiment 2
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, the agitating type local flavor rose hip sour codonopsis lanceolata are sent out by the raw material of following parts by weight
Ferment is made：1.5 parts of 24 parts of rose hip serosity, 200 parts of sheep milk, 12 parts of sucrose, 1 part of cycloheptaamylose and sodium carboxymethyl cellulose；
The sheep milk is fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weigh 24 parts of rose hip serosity, 200 parts of sheep milk, 12 parts of sucrose, cycloheptaamylose 1 according to parts by weight respectively
1.5 parts of part and sodium carboxymethyl cellulose, it is standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by being carried by rose hip Jing
Sterilize after taking and be obtained；The extracting method of described rose hip serosity is：Rose hip raw material is taken, then extracting juice is first filtered with 120 mesh
Cloth is filtered, and removes crude fibre and impurity, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；After fine grinding
After juice adds appropriate α-amylase to mix thoroughly, 12 hours are stood, rose hip serosity is obtained；Sterilization after the rose hip serosity extraction
Method is：Sterilize under the conditions of 84 DEG C 15s；
Step 2, by 1.5 parts of 1 part of cycloheptaamylose and sodium carboxymethyl cellulose be added in fresh sheep milk mix after 22MPa,
Enter homogenizing of horizontal high voltage under the conditions of 65 DEG C, add sucrose afterwards, and high-voltage secondary homogenizing is carried out under the conditions of 10MPa, 65 DEG C,
High-voltage secondary homogenizing is sterilized after terminating under the conditions of 86 DEG C 30min, and sterilization is cooled to 43 DEG C after terminating, and obtains milk, standby；
Step 3, the leaven that milk weight 5% is accessed toward milk obtained in step 2, described leaven for weight ratio is
1:1:1.5:The mixture of 1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss, in 43 DEG C of conditions
Bottom fermentation 9h, when acidity reaches 90 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, and fully mix, 24 h of after-ripening is carried out under the conditions of 4 DEG C afterwards, must stir
Type local flavor rose hip sour codonopsis lanceolata.
Embodiment 3
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, the agitating type local flavor rose hip sour codonopsis lanceolata are sent out by the raw material of following parts by weight
Ferment is made：2 parts of 42 parts of rose hip serosity, 300 parts of sheep milk, 22 parts of sucrose, 1.5 parts of cycloheptaamylose and xanthan gum；The sheep milk
For fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weigh 42 parts of rose hip serosity, 300 parts of sheep milk, 22 parts of sucrose, cycloheptaamylose according to parts by weight respectively
1.5 parts and 2 parts of xanthan gum, it is standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by by the extracted rear sterilization of rose hip
It is obtained；The extracting method of described rose hip serosity is：Take rose hip raw material, extracting juice, then first with 120 mesh filter-cloth filterings,
Crude fibre and impurity are removed, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；Juice after fine grinding adds
Enter after appropriate α-amylase mixes thoroughly, stand 12 hours, obtain rose hip serosity；Method for disinfection after the rose hip serosity extraction
For：Sterilize under the conditions of 86 DEG C 15s；
Step 2, by 2 parts of 1.5 parts of cycloheptaamylose and xanthan gum be added in fresh sheep milk mix after in 17MPa, 65 DEG C of conditions
Under enter homogenizing of horizontal high voltage, add sucrose afterwards, and carry out high-voltage secondary homogenizing, high-voltage secondary under the conditions of 6MPa, 65 DEG C
Homogenizing is sterilized after terminating under the conditions of 85 DEG C 20min, and sterilization is cooled to 40 DEG C after terminating, and obtains milk, standby；
Step 3, the leaven that milk weight 4% is accessed toward milk obtained in step 2, described leaven for weight ratio is
1:1:1.2:The mixture of 1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss, in 41 DEG C of conditions
Bottom fermentation 7h, when acidity reaches 80 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, and fully mix, 18 h of after-ripening is carried out under the conditions of 4 DEG C afterwards, must stir
Type local flavor rose hip sour codonopsis lanceolata.
Embodiment 4：
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, the agitating type local flavor rose hip sour codonopsis lanceolata are sent out by the raw material of following parts by weight
Ferment is made：2.5 parts of 64 parts of rose hip serosity, 400 parts of sheep milk, 35 parts of white sugar, 2 parts of cycloheptaamylose and xanthan gum；The sheep
Milk is fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weigh 64 parts of rose hip serosity, 400 parts of sheep milk, 35 parts of white sugar, cycloheptaamylose according to parts by weight respectively
2 parts and 2.5 parts of xanthan gum, it is standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by by the extracted rear sterilization of rose hip
It is obtained；The extracting method of described rose hip serosity is：Take rose hip raw material, extracting juice, then first with 120 mesh filter-cloth filterings,
Crude fibre and impurity are removed, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；Juice after fine grinding adds
Enter after appropriate α-amylase mixes thoroughly, stand 12 hours, obtain rose hip serosity；Method for disinfection after the rose hip serosity extraction
For：Sterilize under the conditions of 86 DEG C 15s；
Step 2, by 2.5 parts of 2 parts of cycloheptaamylose and xanthan gum be added in fresh sheep milk mix after in 19MPa, 64 DEG C of conditions
Under enter homogenizing of horizontal high voltage, add white sugar afterwards, and high-voltage secondary homogenizing, high pressure two carried out under the conditions of 8MPa, 64 DEG C
Secondary homogenizing is sterilized after terminating under the conditions of 85 DEG C 20min, and sterilization is cooled to 40 DEG C after terminating, and obtains milk, standby；
Step 3, the leaven that milk weight 3% is accessed toward milk obtained in step 2, described leaven for weight ratio is
1:1:1.2:The mixture of 1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss, in 41 DEG C of conditions
Bottom fermentation 7h, when acidity reaches 80 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, and fully mix, 18 h of after-ripening is carried out under the conditions of 4 DEG C afterwards, must stir
Type local flavor rose hip sour codonopsis lanceolata.
Embodiment 5：
A kind of agitating type local flavor rose hip sour codonopsis lanceolata, the agitating type local flavor rose hip sour codonopsis lanceolata are sent out by the raw material of following parts by weight
Ferment is made：3 parts of 90 parts of rose hip serosity, 500 parts of sheep milk, 52 parts of sucrose, 3 parts of cycloheptaamylose and xanthan gum；The sheep milk is
Fresh sheep milk.
A kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata, comprises the following steps：
Step one, weigh 90 parts of rose hip serosity, 500 parts of sheep milk, 52 parts of sucrose, cycloheptaamylose 3 according to parts by weight respectively
3 parts of part and xanthan gum, it is standby；The sheep milk is fresh sheep milk, and the rose hip serosity is by by the extracted rear sterilization system of rose hip
；The extracting method of described rose hip serosity is：Rose hip raw material is taken, then extracting juice is first removed with 120 mesh filter-cloth filterings
Crude fibre and impurity are removed, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；Juice after fine grinding is added
After appropriate α-amylase is mixed thoroughly, 12 hours are stood, rose hip serosity is obtained；Method for disinfection after the rose hip serosity is extracted is：
Sterilize under the conditions of 85 DEG C 15s；
Step 2, by 3 parts of 3 parts of cycloheptaamylose and xanthan gum be added in fresh sheep milk mix after under the conditions of 17MPa, 65 DEG C
Entering homogenizing of horizontal high voltage, adding sucrose afterwards, and high-voltage secondary homogenizing is carried out under the conditions of 6MPa, 65 DEG C, high-voltage secondary is equal
Matter is sterilized after terminating under the conditions of 85 DEG C 20min, and sterilization is cooled to 40 DEG C after terminating, and obtains milk, standby；
Step 3, the leaven that milk weight 3% is accessed toward milk obtained in step 2, described leaven for weight ratio is
1:1:1.2:The mixture of 1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss, in 41 DEG C of conditions
Bottom fermentation 9h, when acidity reaches 85 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, and fully mix, 18 h of after-ripening is carried out under the conditions of 4 DEG C afterwards, must stir
Type local flavor rose hip sour codonopsis lanceolata.
Experimental study data
A kind of aesthetic quality of the agitating type local flavor rose hip sour codonopsis lanceolata product for below being prepared by utilization preparation method of the present invention
Evaluated.
First, subjective appreciation standard
Evaluation every time randomly chooses 10 panelists, respectively the outward appearance to each finished product agitating type local flavor rose hip sour codonopsis lanceolata, mouthfeel,
Local flavor is evaluated.Outward appearance 0-30 point；Mouthfeel 0-40 point；Local flavor 0-30 point, total score is 100.Subjective appreciation standard such as table 1:
2nd, leaven inoculum concentration, sweeting agent addition and rose hip addition are suitable in agitating type local flavor rose hip sour codonopsis lanceolata
Amount ranges are tested：
Results of sensory evaluation such as table 2 of the inoculum concentration of leaven to sour codonopsis lanceolata.Leaven inoculum concentration is to affect sour codonopsis lanceolata sense organ product
The key factor of matter, inoculum concentration are excessive, and yeast-bitten, local flavor are too sour, and inoculum concentration is very few, ferment insufficient, and it is suitable not reach
Tart flavour.It is visible with reference to sensory evaluation scores result, select leaven inoculum concentration to be 3% optimal.
Results of sensory evaluation such as table 3 of the sweeting agent addition to sour codonopsis lanceolata, in table 3, the addition of sweeting agent is accounted for for sweeting agent
The percentage by weight of total raw material.The dry that sweeting agent not only can be improved in sour codonopsis lanceolata is added to contain in the production process of sour codonopsis lanceolata
Amount, promotes the working up curd of sheep milk, and improves the local flavor for improving sour codonopsis lanceolata with sweet in making sour codonopsis lanceolata sour.With reference to sensory evaluation scores
As a result it is visible, select sweeting agent addition to be 6% optimal.
Rose hip serosity addition affects larger to sensory results, and rose hip serosity addition is too low or too high, can all lead
Cause finished product mouthfeel uncoordinated.Addition is too low, and the fruity of rose hip is not obvious；Adding too much, rose hip taste are overweight, and tart flavour is too
Weight.It is visible with reference to sensory evaluation scores result, select rose hip addition to be 14%, rose hip serosity addition described herein is thorn rose
Pulp liquid accounts for the percentage by weight of sheep milk, is shown in Table 4：
3rd, agitating type local flavor rose hip sour codonopsis lanceolata Orthogonal experiment results
A kind of agitating type local flavor rose hip sour codonopsis lanceolata Orthogonal experiment results such as table 5.Can be analyzed by table, each factor is to agitating type local flavor
The impact primary and secondary of rose hip sour codonopsis lanceolata quality is：B ＞ A ＞ C, the addition of sweeting agent addition ＞ leaven inoculum concentration ＞ rose hips
Amount.Optimum parameter combination is A2B2C3, i.e. leaven inoculum concentration is 3%, and sweeting agent addition is 6%, and rose hip addition is
14%.Just in orthogonal experiment combination 5, i.e., leaven inoculum concentration is 3%, and sucrose addition is 6% for optimum combination test, pierces rose
Fruit addition is 14%, and 95 points of sensory evaluation scores, its acidity are 98.8 ° of T, and viscosity is 4409mPa.s, and retention ability is 45.82%.
4th, drink rear the intestines and stomach conditioning situation
Statistics drinks the gastrointestinal upset constipation crowd of agitating type local flavor rose hip sour codonopsis lanceolata prepared by preparation method of the present invention, altogether
200, age distribution is between 18-60 year；Statistics takes 1 month hindgut stomach condition of this sour codonopsis lanceolata, as a result shows, wherein 159
After example takes the sour codonopsis lanceolata of the present invention, the intestines and stomach is nursed one's health, and intestinal rubbish is removed, and suppresses the breeding of putrefaction bacteria, constipation to obtain
To improvement, body holistic health state is improved significantly, is effective effect, accounts for 79.5%；30 sour codonopsis lanceolatas for taking the present invention
Afterwards, constipation be improved significantly, be effective, account for 15%；After only 11 sour codonopsis lanceolatas for taking the present invention, the intestines and stomach is not changed
Kind, constipation is still serious, is invalid, accounts for 5.5%；Total effective rate i.e. of the invention reaches 94.5%, above-mentioned data such as table 6：
The above, is only presently preferred embodiments of the present invention, not makees any pro forma restriction to the present invention, although this
Invention is described as above with preferred embodiment, but is not limited to the present invention, any those skilled in the art,
In the range of technical solution of the present invention, when a little change or modification made using technology contents described above are
With the Equivalent embodiments of change, as long as being without departing from technical solution of the present invention content, according to the technical spirit of the present invention to the above
Any simple modification, equivalent variations and modification that embodiment is made, still fall within the range of technical solution of the present invention.
Claims (5)
1. a kind of agitating type local flavor rose hip sour codonopsis lanceolata, it is characterised in that the agitating type local flavor rose hip sour codonopsis lanceolata is by following heavy
The fermenting raw materials of amount number are made：Rose hip serosity 10-90 parts, sheep milk 100-500 parts, sweeting agent 5-55 parts, cycloheptaamylose
0.1-3 parts and stabilizer 1-3 parts；The sheep milk is fresh sheep milk.
2. a kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata as claimed in claim 1, it is characterised in that include with
Lower step：
Step one, weigh rose hip serosity, sheep milk, sweeting agent, β-ring-type paste according to the parts by weight described in claim 1 respectively
Essence and stabilizer, it is standby；The sheep milk be fresh sheep milk, the rose hip serosity by rose hip it is extracted after sterilization be obtained；
Step 2, by cycloheptaamylose and stabilizer be added in fresh sheep milk mix after under the conditions of 12-22MPa, 63-66 DEG C
Enter homogenizing of horizontal high voltage, add sweeting agent afterwards, and high-voltage secondary homogenizing is carried out under the conditions of 3-10MPa, 63-66 DEG C, it is high
Pressure second homogenate sterilizes under the conditions of 83-86 DEG C 10-30min after terminating, and sterilization is cooled to 37-43 DEG C after terminating, and obtains milk,
It is standby；
Step 3, toward milk obtained in step 2 access milk weight 3%-5% leaven, in 40-43 DEG C of condition bottom fermentation
5-9h, when acidity reaches 70-90 ° of T, stops fermentation, obtains Lac caprae seu ovis fermentation semi-finished product, then, adds step in the way of stirring
The rose hip serosity for having sterilized after rapid one extracts and, fully mixes, carries out after-ripening 12-24 h afterwards, must stir under the conditions of 4 DEG C
Type local flavor rose hip sour codonopsis lanceolata.
3. a kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata as claimed in claim 2, it is characterised in that：Described
It is 1 that leaven is weight ratio:1:（1-1.5）：1 Lactobacillus bulgaricus, streptococcus thermophiluss, bacillus acidophilus and bacillus bifiduss
Mixture.
4. a kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata as claimed in claim 2, it is characterised in that：Described
The extracting method of rose hip serosity is：Take rose hip raw material extracting juice, then first with 120 mesh filter-cloth filterings, remove crude fibre and
Impurity, then the juice after coarse filtration is carried out fine grinding to improve crushing juice rate with colloid mill；Juice after fine grinding adds appropriate alphalise starch
After enzyme is mixed thoroughly, 12 hours are stood, rose hip serosity is obtained.
5. a kind of preparation method of agitating type local flavor rose hip sour codonopsis lanceolata as claimed in claim 2, it is characterised in that：The thorn
Rose pulp liquid extract after method for disinfection be：Sterilize under the conditions of 83-86 DEG C 15s.
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Cited By (1)
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