CN106615103A - Fermentation stirring type goat yogurt and preparation method thereof - Google Patents
Fermentation stirring type goat yogurt and preparation method thereof Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000003756 stirring Methods 0.000 title claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 title abstract description 10
- 241000283707 Capra Species 0.000 title abstract 6
- 239000000284 extract Substances 0.000 claims abstract description 51
- 235000020251 goat milk Nutrition 0.000 claims abstract description 47
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 16
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 16
- 240000001131 Nostoc commune Species 0.000 claims abstract description 16
- 235000013817 Nostoc commune Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
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- 235000013861 fat-free Nutrition 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
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- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 18
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 claims description 18
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 claims description 18
- 229920002414 procyanidin Polymers 0.000 claims description 18
- 241000283898 Ovis Species 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 229930182830 galactose Natural products 0.000 claims description 14
- 241000221377 Auricularia Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 8
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 8
- 238000000746 purification Methods 0.000 claims description 8
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 7
- 235000020254 sheep milk Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 229930186291 Dulcoside Natural products 0.000 claims description 4
- ILRCGYURZSFMEG-UHFFFAOYSA-N Salidroside Natural products OC1C(O)C(O)C(CO)OC1OCCC1=CC=C(O)C=C1 ILRCGYURZSFMEG-UHFFFAOYSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- AIHDCSAXVMAMJH-GFBKWZILSA-N levan Chemical group O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(CO[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 AIHDCSAXVMAMJH-GFBKWZILSA-N 0.000 claims description 4
- 238000006116 polymerization reaction Methods 0.000 claims description 4
- ILRCGYURZSFMEG-RQICVUQASA-N salidroside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1OCCC1=CC=C(O)C=C1 ILRCGYURZSFMEG-RQICVUQASA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 210000003296 saliva Anatomy 0.000 claims 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 14
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 10
- 239000005862 Whey Substances 0.000 abstract description 7
- 102000007544 Whey Proteins Human genes 0.000 abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 7
- 235000014655 lactic acid Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 abstract 1
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 239000002054 inoculum Substances 0.000 abstract 1
- 238000001556 precipitation Methods 0.000 abstract 1
- UBDHSURDYAETAL-UHFFFAOYSA-N 8-aminonaphthalene-1,3,6-trisulfonic acid Chemical compound OS(=O)(=O)C1=CC(S(O)(=O)=O)=C2C(N)=CC(S(O)(=O)=O)=CC2=C1 UBDHSURDYAETAL-UHFFFAOYSA-N 0.000 description 6
- 238000012803 optimization experiment Methods 0.000 description 5
- -1 Oxygen anion free radical Chemical class 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 244000285940 beete Species 0.000 description 3
- 235000011222 chang cao shi Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 241000756943 Codonopsis Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
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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
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/181—Salivarius
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides fermentation stirring type goat yogurt. The goat yogurt comprises the following raw materials: raw goat milk, procyanidine, momordica grosvenori extracts, nostoc commune extracts, jerusalem artichoke extracts, auricularian, galactooligosaccharide, starch, agar, fermentation inoculums and pure water. The invention also provides a preparation method of the fermentation stirring type goat yogurt. The preparation method comprises the steps of dissolving, purifying the raw goat milk, dosing, homogenizing, sterilizing and fermenting. According to the goat yogurt prepared by the method, the tissue is fine and uniform; whey precipitation is avoided; the protein content reaches 2.6 to 2.85 percent; the fat content is 2.5 to 2.7 percent; non-fat milk solid is more than or equal to 7.2 to 7.5 percent; the acidity is 90 to 97 DEG T and the number of lactic acid bacteria is 1.5*10<8> to 2.5*10<8> cfu/g; the water-retaining capability is 30 to 42.9 percent; and the viscosity is 170 to 200 MPa*s. The goat yogurt prepared by the method has an antioxidation effect.
Description
Technical field
The present invention relates to a kind of fermentation agitating type acidophilus goat milk and preparation method thereof, belongs to milk product technical field.
Background technology
At present, the product major part of sheep milk is sold in the form of goat milk powder on market, is gone out in the form of fresh milk and Yoghourt
Existing is fewer, and certain sheep milk beverage is less, and Lac caprae seu ovis have very big smell of mutton, and this shortcoming allows many people not like its taste.
With the development of society, demand of the people to the health of food, health care, beauty is increasingly paid close attention to, with antioxidation
The product of function meets the demand of current masses, and the sour codonopsis lanceolata product with anti-oxidation function this kind of in the market is seldom,
Trace it to its cause, mainly with the addition of after functional component, acidity, retention ability, viscosity of sour codonopsis lanceolata product etc. are affected, affect to produce
The mouthfeel of product, and antioxidant effect is poor, and majority rests on the conceptual phase, not actual effect.
The content of the invention
To solve technical problem present in prior art, the present invention provides a kind of fermentation agitating type acidophilus goat milk and its preparation
Method, to realize following goal of the invention:
(1)Acidophilus goat milk prepared by the present invention, tissue is fine and smooth, uniform, no whey is separated out, and protein content reaches 2.6-2.85%;Fat
Content is 2.5-2.7%;Non-fat solid >=7.2-7.5%;Acidity is 90-97 ° of T, and lactic acid bacteria number is 1.5-2.5 × 108cfu/
g;Retention ability is 30-42.9%;Viscosity is 170-200 MPas;
(2)Acidophilus goat milk prepared by the present invention, with antioxidation.
To solve above-mentioned technical problem, the technical scheme that the present invention takes is as follows:
One kind fermentation agitating type acidophilus goat milk, it is characterised in that:The acidophilus goat milk, including following raw material:Raw Lac caprae seu ovis, procyanidin,
Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, Auricularia polycose, oligomeric galactose, starch, agar, fermenting agent,
Pure water.
The following is the further improvement to above-mentioned technical proposal:
The acidophilus goat milk, in parts by weight, including following raw material components:
Raw Lac caprae seu ovis 700-720 parts, procyanidin 5-9 parts, Fructus Momordicae extract 3-7 parts, nostoc commune extract 5-7 parts, Jerusalem artichoke are extracted
Thing 4-6 parts, Auricularia polycose 3-5 parts, oligomeric galactose 2-6 parts, starch 1-3 parts, agar 1-2 parts, fermenting agent 0.3-0.7
Part, pure water 20-25 parts.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is
80 mesh.
The fermenting agent, Lactobacillus salivarius, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;Institute
The bacteria concentration for stating Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;Institute
Leuconostoc mesenteroides are stated, bacteria concentration is 1.6 × 107cfu/g。
A kind of preparation method of fermentation agitating type acidophilus goat milk, methods described include dissolving, raw Lac caprae seu ovis purification, dispensing, homogenizing,
Sterilization, fermentation.
The dissolving, by Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, in 500 ± 10r/
Under conditions of min, composition dissolving sterilizes 5 ± 3 minutes under the conditions of 70 ± 5 DEG C, is cooled to 10 DEG C in 3 ± 2 minutes, standby.
The purification of the raw Lac caprae seu ovis, by acidity 10 ° of T, fresh nonreactive sheep milk of the nonfat milk solids content more than 8.5% are less than
It is standby with milk clarifier or 100 mesh sieve net filtrations.
The dispensing, procyanidin, Auricularia polycose, oligomeric galactose, starch, agar are added the raw Lac caprae seu ovis after purification
In, the mix homogeneously under the stirring of 800r/min ± 50r/min is heated to 40 ± 5 DEG C, is kept for 5 minutes.
The homogenizing, sterilization, at 64-66 DEG C, homogenizing 5 ± 3 minutes under 16 ± 2MPa, then with the speed of 0.5MPa/ minutes
Degree is increased to 22 ± 3MPa, and homogenizing 3 ± 1 minutes is reduced to homogenizing 4 ± 2 minutes under 18 ± 2MPa;Sterilize 200s at 95 DEG C,
It is cooled to 30 DEG C.
The fermentation, comprises the following steps:First stage ferments:30 ± 2 DEG C of bottom fermentations 2 hours;Second stage is fermented:With
The speed of 1 DEG C/min is warming up to 40 ± 1 DEG C and ferments 4 hours;Phase III ferments:43 ± 2 DEG C ferment 2 hours.
Compared with prior art, beneficial effects of the present invention are:
(1)Acidophilus goat milk prepared by the present invention, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.6-2.85%;Fat
Content is 2.5-2.7%;Non-fat solid >=7.2-7.5%;Acidity is 90-97 ° of T, and lactic acid bacteria number is 1.5-2.5 × 108cfu/
g;Retention ability is 30-42.9%;Viscosity is 170-200 MPas, and comprehensive grading is 8.0-9.5 point.
(2)Acidophilus goat milk prepared by the present invention, is 88-96% to DPPH free radical scavenging activities with antioxidation;To super
Oxygen anion free radical clearance rate 89-97%, is 87-95% to hydroxyl radical free radical clearance rate;It is 88- to the clearance rate of hydrogen peroxide
90%。
Specific embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
A kind of fermentation agitating type acidophilus goat milk of embodiment 1
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 700 parts of Lac caprae seu ovis, 5 parts of procyanidin, 3 parts of Fructus Momordicae extract, 5 parts of nostoc commune extract, 4 parts of Jerusalem artichoke extract, black wood
3 parts of fungus polysaccharides, 2 parts of oligomeric galactose, 1 part of starch, 1 part of agar, 0.3 part of fermenting agent, 20 parts of pure water.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is
80 mesh.
The fermenting agent, including Lactobacillus salivarius, Lactobacillus paracasei, Leuconostoc mesenteroides, the mass ratio of three
For 1:2:3;The bacteria concentration of the Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration be 1.5 ×
107cfu/g;The Leuconostoc mesenteroides, bacteria concentration is 1.6 × 107cfu/g。
The fermenting agent, from market purchase.
The preparation method of the agitating type acidophilus goat milk, comprises the following steps:
(1)Weigh raw material
According to said ratio, raw material is weighed;
(2)Dissolving
By Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, under conditions of 500r/min, composition is molten
Solution, sterilizes 5 minutes under the conditions of 70 DEG C, and 10 DEG C were cooled in 3 minutes, obtains extraction liquor, standby.
(3)The purification of raw Lac caprae seu ovis
Acidity is less than into 10 ° of T, fresh nonreactive sheep milk milk clarifier or 100 eye mesh screen mistakes of the nonfat milk solids content more than 8.5%
Filter, it is standby.
(4)Dispensing
Procyanidin, Auricularia polycose, oligomeric galactose, starch, agar are added in the raw Lac caprae seu ovis after purification, in 800r/min
Stirring under mix homogeneously, be heated to 50 DEG C, kept for 5 minutes.
(5)Homogenizing, sterilization
At 65 DEG C, then homogenizing 5 minutes under 16MPa are increased to 22MPa, homogenizing 3 minutes, drop with the speed of 0.5MPa/ minutes
Homogenizing 4 minutes under as little as 18 MPa;Sterilize 200s at 95 DEG C, is cooled to 30 DEG C.
(6)Add leaven
By leaven, step is added(5)Mixture in, stir.
(7)Fermentation
Sheep milk is put in fermenting cellar, first stage fermentation:30 DEG C of bottom fermentations 2 hours;Second stage is fermented:With 1 DEG C/min's
Speed is warming up to 40 DEG C and ferments 4 hours;Phase III ferments:43 DEG C ferment 2 hours.
(8)Add extract solution
Under aseptic condition, to step(7)In product after fermentation, step is added(2)Extract solution stir.
(9)Subpackage
In being aseptically distributed into the sale cup of Yoghourt.
(10)Cold preservation
Sheep milk is immediately placed in 3-4 DEG C of freezer carries out rear cold preservation more than 24 hours, is prepared into agitating type acidophilus goat milk.
Acidophilus goat milk prepared by the embodiment of the present invention 1, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.6%;
Fat content is 2.5%;Non-fat solid >=7.3%;Acidity is 93-95 ° of T, and lactic acid bacteria number is 1.9 × 108cfu/g。
A kind of fermentation agitating type acidophilus goat milk of embodiment 2
Using raw material and preparation method described in embodiment 1, only change the proportioning of the raw material, change into:
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 720 parts of Lac caprae seu ovis, 7 parts of procyanidin, 4 parts of Fructus Momordicae extract, 6 parts of nostoc commune extract, 6 parts of Jerusalem artichoke extract, black wood
5 parts of fungus polysaccharides, 3 parts of oligomeric galactose, 3 parts of starch, 2 parts of agar, 0.5 part of fermenting agent, 25 parts of pure water.
Acidophilus goat milk prepared by the embodiment of the present invention 2, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.8%;
Fat content is 2.7%;Non-fat solid >=7.5%;Acidity is 95-97 ° of T, and lactic acid bacteria number is 1.5 × 108cfu/g。
Acidophilus goat milk prepared by the embodiment of the present invention 1 and 2, with antioxidation, specific targets are shown in Table 1.
The antioxidant effect of acidophilus goat milk prepared by the present invention of table 1
The proportioning raw materials optimization experiment of embodiment 3
On the basis of embodiment 1, only change procyanidin, Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract and match somebody with somebody
Than, prepare acidophilus goat milk, and the antioxidant effect of acidophilus goat milk is detected, specifically it is shown in Table 2.
The proportioning raw materials optimization experiment of table 2
By above-mentioned contrast groups 1-4 and experimental group 5, add procyanidin in acidophilus goat milk and there is certain antioxidation, and
Fructus Momordicae extract, nostoc commune extract antioxidation it is especially low, and add Fructus Momordicae extract and nostoc commune in acidophilus goat milk
Extract, can promote the antioxidation of procyanidin;From experimental group 6- groups 10, procyanidin, Fructus Momordicae are extracted
Thing, the proportioning of nostoc commune extract carry out screening test, draw, experimental group 8 is most preferred experimental group, i.e. procyanidin, arhat
Berry extract, the proportioning of nostoc commune extract are 5:7:When 6, the acidophilus goat milk antioxidation of preparation is most strong.
Acidophilus goat milk prepared by experimental group 8, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.82%;Fat contains
Measure as 2.65%;Non-fat solid >=7.2%;Acidity is 91-92 ° of T, and lactic acid bacteria number is 2.2 × 108cfu/g。
The Auricularia polycose of embodiment 4, oligomeric galactose, fermenting agent proportioning optimization experiment
On the basis of embodiment 1, only change Auricularia polycose, oligomeric galactose, fermenting agent proportioning, prepare acidophilus goat milk, survey
The index of amount Yoghourt, the results are shown in Table 3.
The Auricularia polycose of table 3, oligomeric galactose, fermenting agent proportioning optimization experiment
By above-mentioned screening test, it is seen that experimental group 14 is most preferred, i.e., when Auricularia polycose, oligomeric galactose, zymocyte
The addition of agent be 3 parts, 6 parts, 0.5 part when, the Yoghourt mouthfeel of preparation is best.
A kind of fermentation agitating type acidophilus goat milk of embodiment 5
On the basis of above-mentioned optimization experiment, most preferred condition is chosen, it is as follows:
The agitating type acidophilus goat milk, in parts by weight, including following raw material:
Raw 720 parts of Lac caprae seu ovis, 5 parts of procyanidin, 7 parts of Fructus Momordicae extract, 6 parts of nostoc commune extract, 6 parts of Jerusalem artichoke extract, black wood
3 parts of fungus polysaccharides, 6 parts of oligomeric galactose, 3 parts of starch, 2 parts of agar, 0.5 part of fermenting agent, 25 parts of pure water.
The procyanidin, active constituent content is 95%;
The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is
80 mesh.
The fermenting agent, Lactobacillus salivarius, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;Institute
The bacteria concentration for stating Lactobacillus salivarius is 1.2 × 107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;Institute
Leuconostoc mesenteroides are stated, bacteria concentration is 1.6 × 107cfu/g。
Preparation method is with embodiment 1.
Acidophilus goat milk prepared by the embodiment of the present invention 5, antioxidant effect is good, is 97.8% to DPPH free radical scavenging activities, to super
Oxygen anion free radical clearance rate is 97.5%;To being 96.8% to hydroxyl radical free radical clearance rate;
Acidophilus goat milk prepared by the embodiment of the present invention 5, tissue is fine and smooth, uniform, no whey is separated out, and protein content is 2.85%;Fat
Content is 2.67%;Non-fat solid >=7.4%;Acidity is 90.7-91.2 ° of T, and lactic acid bacteria number is 2.5 × 108cfu/g;Retention ability
For 41.5-42.9%;Viscosity is 195-200MPas, and comprehensive grading is 9.5 points.
Unless specifically indicated, ratio of the present invention is mass ratio, and described number is mass parts, described percentage
Number, is mass percent.
Finally it should be noted that:The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic.
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (10)
1. a kind of fermentation agitating type acidophilus goat milk, it is characterised in that:The acidophilus goat milk, including following raw material:Raw Lac caprae seu ovis, former cyanine
Element, Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, Auricularia polycose, oligomeric galactose, starch, agar, zymocyte
Agent, pure water.
2. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The acidophilus goat milk, with weight portion
Meter, including following raw material components:
Raw Lac caprae seu ovis 700-720 parts, procyanidin 5-9 parts, Fructus Momordicae extract 3-7 parts, nostoc commune extract 5-7 parts, Jerusalem artichoke are extracted
Thing 4-6 parts, Auricularia polycose 3-5 parts, oligomeric galactose 2-6 parts, starch 1-3 parts, agar 1-2 parts, fermenting agent 0.3-0.7
Part, pure water 20-25 parts.
3. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The procyanidin, effectively into
Content is divided to be 95%;The Fructus Momordicae extract, the total sweet salidroside content 80% of Fructus Momordicae, Fructus Momordicae dulcoside V content are 25%;
The Jerusalem artichoke extract, the weight/mass percentage composition of levan is 90%, and average degree of polymerization DP is 30, white powder, and granularity is
80 mesh.
4. a kind of fermentation agitating type acidophilus goat milk according to claim 1, it is characterised in that:The fermenting agent, saliva breast
Bacillus, Lactobacillus paracasei, the mass ratio of Leuconostoc mesenteroides are 1:2:3;The bacteria concentration of the Lactobacillus salivarius be 1.2 ×
107cfu/g;The Lactobacillus paracasei, bacteria concentration is 1.5 × 107cfu/g;The Leuconostoc mesenteroides, bacteria concentration be 1.6 ×
107cfu/g。
5. it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:Methods described include dissolving, the purification of raw Lac caprae seu ovis,
Dispensing, homogenizing, sterilization, fermentation.
6. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The dissolving,
By Fructus Momordicae extract, nostoc commune extract, Jerusalem artichoke extract, pure water mixing, under conditions of 500 ± 10r/min, composition is molten
Solution, sterilizes 5 ± 3 minutes under the conditions of 70 ± 5 DEG C, is cooled to 10 DEG C in 3 ± 2 minutes, standby.
7. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:
The purification of the raw Lac caprae seu ovis, by acidity 10 ° of T are less than, and fresh nonreactive sheep milk of the nonfat milk solids content more than 8.5% is with only
Newborn machine or 100 mesh sieve net filtrations, it is standby.
8. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The dispensing,
By procyanidin, Auricularia polycose, oligomeric galactose, starch, agar add purification after raw Lac caprae seu ovis in, 800r/min ±
Mix homogeneously under the stirring of 50r/min, is heated to 40 ± 5 DEG C, is kept for 5 minutes.
9. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:The homogenizing,
Sterilization, at 64-66 DEG C, then homogenizing 5 ± 3 minutes under 16 ± 2MPa are increased to 22 ± 3MPa with the speed of 0.5MPa/ minutes,
Homogenizing 3 ± 1 minutes, is reduced to homogenizing 4 ± 2 minutes under 18 ± 2MPa;Sterilize 200s at 95 DEG C, is cooled to 30 DEG C.
10. it is according to claim 5 it is a kind of fermentation agitating type acidophilus goat milk preparation method, it is characterised in that:
The fermentation, comprises the following steps:First stage ferments:30 ± 2 DEG C of bottom fermentations 2 hours;Second stage is fermented:With 1 DEG C/
The speed of min is warming up to 40 ± 1 DEG C and ferments 4 hours;Phase III ferments:43 ± 2 DEG C ferment 2 hours.
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CN108552315A (en) * | 2018-04-09 | 2018-09-21 | 齐鲁工业大学 | A kind of corn pumpkin sour codonopsis lanceolata and preparation method thereof |
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