CN106665831A - Goat yogurt with stable flavor and preparation method thereof - Google Patents
Goat yogurt with stable flavor and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title abstract description 20
- 235000019634 flavors Nutrition 0.000 title abstract description 20
- 235000013618 yogurt Nutrition 0.000 title abstract description 17
- 241000283707 Capra Species 0.000 title abstract 5
- 235000020251 goat milk Nutrition 0.000 claims abstract description 51
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 10
- 229920001817 Agar Polymers 0.000 claims abstract description 9
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 9
- 239000008272 agar Substances 0.000 claims abstract description 9
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 9
- 241000186605 Lactobacillus paracasei Species 0.000 claims abstract description 8
- 240000007817 Olea europaea Species 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 26
- 241000283898 Ovis Species 0.000 claims description 22
- 230000008569 process Effects 0.000 claims description 21
- 235000003935 Hippophae Nutrition 0.000 claims description 17
- 241000229143 Hippophae Species 0.000 claims description 17
- 210000000582 semen Anatomy 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 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 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000010977 jade Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000005374 membrane filtration Methods 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 229940039696 lactobacillus Drugs 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 abstract description 4
- 244000144725 Amygdalus communis Species 0.000 abstract 1
- 235000011437 Amygdalus communis Nutrition 0.000 abstract 1
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 1
- 229940023476 agar Drugs 0.000 abstract 1
- 235000010419 agar Nutrition 0.000 abstract 1
- 235000020224 almond Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 229940032147 starch Drugs 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000020254 sheep milk Nutrition 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 210000000038 chest Anatomy 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 208000001871 Tachycardia Diseases 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 230000006794 tachycardia Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 206010003119 arrhythmia Diseases 0.000 description 4
- 238000012803 optimization experiment Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000006793 arrhythmia Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
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- 230000033764 rhythmic process Effects 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 230000010247 heart contraction Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical class C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 2
- 239000012982 microporous membrane Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 241000756943 Codonopsis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 210000004243 sweat Anatomy 0.000 description 1
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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
- 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
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/533—Longum
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)
Abstract
The invention provides a goat yogurt with stable flavor. The goat yogurt is prepared from the following raw materials: raw goat milk, an almond extract solution, a sea buckthorn fruit extract solution, a fig extract solution, a green olive extract solution, white granulated sugar, starch, agar, bifidobacterium longum, lactobacillus paracasei and lactobacillus rhamnosus. The invention further provides a preparation method of the goat yogurt with stable flavor. The preparation method comprises de-odoring treatment of the raw goat milk, wherein the surface pressure of a primary vacuum de-odoring tower is 0.06-0.10MPa, and the top temperature of a secondary vacuum de-odoring treatment tower is 82-88 DEG C. The prepared goat yogurt is delicate and uniform, the protein content is 2.9%-3.0%, the fat content is 2.5%-2.7%, the carbohydrate content is 2.5%-3.0%, the acidity is 80-85 degrees T, and the viable count of lactobacillus is (1.5-1.9)*10<8>cfu/g.
Description
Technical field
The present invention relates to a kind of acidophilus goat milk of flavor-stable and preparation method thereof, belongs to milk product technical field.
Background technology
For a long time, the sheep milk product variety of China is single, and the overwhelming majority is processed to goat milk powder, direct as raw material milk
Developed country is exported to, Yoghourt is that, by fermented dairy product obtained in lactic acid bacteria fermentation, nutritive value is enriched, and is better than raw milk；
It has been recognized that what the smell of mutton of sheep milk was mainly caused by the free fatty in sheep milk, while fat oxidation product is also shape
Into the principal element of smell of mutton；
Acidophilus goat milk, although the acidic materials that sweat is produced, can cover a part of smell of mutton, but cannot remove sheep milk smell of mutton, because
This cannot suppress the formation of acidophilus goat milk smell of mutton during storing, and with the prolongation of cold preservation time, the local flavor of sour codonopsis lanceolata can occur to become
Change, it is obvious that smell of mutton can become, and affect the local flavor of acidophilus goat milk.
The content of the invention
To solve technical problem present in prior art, the present invention provides a kind of acidophilus goat milk of flavor-stable and its preparation
Method, the acidophilus goat milk of preparation, raciness, smell of mutton are little；During cold preservation, local flavor and smell of mutton are stable, vary less；The acid of preparation
Sheep milk, fat content are low.
（1）Acidophilus goat milk prepared by the present invention, fine and smooth, uniform, protein content is 2.9-3.0%；Fat content is 2.5-
2.7%；Carbohydrate content is 2.5-3.0%；Acidity is 80-85 ° of T, and viable count of lactobacillus is 1.5-1.9 × 108cfu/g。
（2）Acidophilus goat milk prepared by the present invention, the result of sensory evaluation is：Cold preservation the 1st day, the local flavor of Yoghourt must be divided into 80-
95 points；Smell of mutton must be divided into 77-96 point；Cold preservation the 18th day, the local flavor of Yoghourt must be divided into 76-94 point；Smell of mutton must be divided into 73-94 point.
（3）Acidophilus goat milk prepared by the present invention, also obtains unexpected technique effect, with the uncomfortable in chest, cardiopalmus of improvement, the rhythm of the heart
Uneven, tachycardia and other effects, is 83-90% to improvement rate uncomfortable in chest；It is 84-92% to the improvement rate of cardiopalmus；To arrhythmia
Improvement rate be 88-94%；The speed of heart beating is 72-84 beat/min, eats the heart ratess average out to before acidophilus goat milk of the present invention
140 times.
To solve above-mentioned technical problem, the technical scheme that the present invention takes is as follows：
A kind of acidophilus goat milk of flavor-stable, it is characterised in that：The acidophilus goat milk, including following raw material components：
Raw Lac caprae seu ovis, Semen Armeniacae Amarum extracting solution, Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution, white sugar, starch, fine jade
Fat, bifidobacterium longum, Lactobacillus paracasei, lactobacillus rhamnosuss.
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 580-600 parts, Semen Armeniacae Amarum extracting solution 6-9 parts, Fructus Hippophae extracting solution 3-7 parts, fig extract 7-7 parts, blue or green olive
Olive extracting solution 5-8 parts, white sugar 18-20 parts, starch 2-4 parts, agar 1-3 parts, bifidobacterium longum 0.1-0.3 parts, secondary cheese breast
Bacillus 0.2-0.5 parts, lactobacillus rhamnosuss 0.4-0.6 parts.
The acidophilus goat milk, in parts by weight, including following raw material components：Raw 600 parts of Lac caprae seu ovis, 8 parts of Semen Armeniacae Amarum extracting solution, Fructus Hippophae
7 parts of fruit extracting solution, 8 parts of fig extract, 5 parts of Fructus Canarii extracting solution, 20 parts of white sugar, 3 parts of starch, 2 parts of agar, long bifid
0.1 part of bacillus, 0.2 part of Lactobacillus paracasei, 0.5 part of lactobacillus rhamnosuss.
A kind of preparation method of the acidophilus goat milk of flavor-stable, the preparation method, including the de- process of having a strong smell of raw Lac caprae seu ovis, it is described de-
Have a strong smell process, the meter pressure that vacuum takes off tower of having a strong smell is -0.06~-0.10MPa；
The de- process tower top temperature of having a strong smell of secondary vacuum is 82-88 DEG C.
De- processs of having a strong smell, the meter pressure that vacuum takes off tower of having a strong smell is -0.08MPa；The de- process tower top temperature of having a strong smell of secondary vacuum
Spend for 88 DEG C.
The de- process of having a strong smell of the raw Lac caprae seu ovis, it is further comprising the steps of：Process of having a strong smell is taken off once：Bottom temperature is 72-75 DEG C；Tower
Top temperature is 89-92 DEG C, and tower top obtains the de- gas of having a strong smell of vacuum；The Lac caprae seu ovis of process of having a strong smell will be taken off through vacuum, carried out secondary de-
Have a strong smell, it is -0.09~-0.012MPa that secondary vacuum takes off the meter pressure of tower of having a strong smell；Bottom temperature is 64-66 DEG C.
The preparation method, also including dispensing, Semen Armeniacae Amarum extracting solution, white sugar, starch are added de- Lac caprae seu ovis of having a strong smell by the dispensing
In, the mix homogeneously under the stirring of 680-720r/min is heated to 44-46 DEG C, is kept for 2-5 minutes, then heats to 52-56
DEG C, add agar, stirring to be kept for 5 minutes.
The preparation method, also including the preparation of Semen Armeniacae Amarum extracting solution, the preparation of the Semen Armeniacae Amarum extracting solution takes dry Semen Armeniacae Amarum, first
8-12 hours are soaked at room temperature, are taken out with 94-96 DEG C of hot water burn decortication, are added solid-liquid ratio（Weight ratio）For 1:The water of 5-7,
Squeezing 8-12min, then with 200 mesh filter-cloth filterings, discards filtering residue, collects juice, and 6000 ± 500rpm is centrifuged 12-15 minutes
Supernatant is obtained, Jing after 0.45 μm of filtering with microporous membrane, filtrate is taken standby.
The preparation method, after being additionally included in fermentation, adds Fructus Hippophae extracting solution, fig extract, Fructus Canarii to extract
Liquid.
Compared with prior art, beneficial effects of the present invention are：
（1）Acidophilus goat milk prepared by the present invention, fine and smooth, uniform, protein content is 2.9-3.0%；Fat content is 2.5-2.7%；
Carbohydrate content is 2.5-3.0%；Acidity is 80-85 ° of T, and viable count of lactobacillus is 1.5-1.9 × 108cfu/g。
（2）Acidophilus goat milk prepared by the present invention, the result of sensory evaluation is：Cold preservation the 1st day, the local flavor of Yoghourt must be divided into 80-
95 points；Smell of mutton must be divided into 77-96 point；Cold preservation the 18th day, the local flavor of Yoghourt must be divided into 76-94 point；Smell of mutton must be divided into 73-94 point.
（3）Acidophilus goat milk prepared by the present invention, also obtains unexpected technique effect, with the uncomfortable in chest, cardiopalmus of improvement, the rhythm of the heart
Uneven, tachycardia and other effects, is 83-90% to improvement rate uncomfortable in chest；It is 84-92% to the improvement rate of cardiopalmus；To arrhythmia
Improvement rate be 88-94%；The speed of heart beating is 72-84 beat/min, the speed average out to before eating 140 times.
Specific embodiment
Hereinafter the preferred embodiments of the present invention are illustrated, 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 acidophilus goat milk of 1 flavor-stable of embodiment
The acidophilus goat milk of the flavor-stable, in parts by weight, including following raw material：
Raw 600 parts of Lac caprae seu ovis, 8 parts of Semen Armeniacae Amarum extracting solution, 3 parts of Fructus Hippophae extracting solution, 7 parts of fig extract, Fructus Canarii extracting solution 5
Part, 20 parts of white sugar, 3 parts of starch, 2 parts of agar, 0.1 part of bifidobacterium longum, 0.2 part of Lactobacillus paracasei, lactobacillus rhamnosuss
0.5 part.
The bacteria concentration of the bifidobacterium longum is 1.5 × 107cfu/g；The Lactobacillus paracasei, bacteria concentration be 1.3 ×
107cfu/g；The lactobacillus rhamnosuss, bacteria concentration are 1.7 × 107cfu/g。
The fermenting agent, buys from market.
The preparation method of the flavor-stable acidophilus goat milk, comprises the following steps：
（1）Weigh raw material
According to said ratio, raw material is weighed.
（2）The preparation of Semen Armeniacae Amarum extracting solution
Dry Semen Armeniacae Amarum is taken, is first soaked 10 hours at room temperature, taken out and peeled with 95 DEG C of hot water burns, add solid-liquid ratio（Weight ratio）For
1:5 water, squeezes 10min in squeezer, then with 200 mesh filter-cloth filterings, discards filtering residue, collects juice, 6000rpm,
15min is centrifuged to obtain supernatant, Jing after 0.45 μm of filtering with microporous membrane, takes filtrate standby.
（3）The preparation of Fructus Hippophae extracting solution
Fresh Fructus Hippophae is taken, is put in 90 DEG C of hot water, add vitamin C, 0.15% citric acid of fruit weight 0.05wt%
Color fixative is carried out, blanching treatment 30s takes out, and removes the peel remove seed, adds the water of 5 times of quality, be beaten in blender, filters, and filtrate exists
5000 rpm are centrifuged 13 minutes, obtain supernatant, supernatant is sterilized 20 minutes under the conditions of 70 DEG C, be cooled to 10 in 3 minutes
DEG C, it is standby, obtain Fructus Hippophae extracting solution.
（4）The preparation of fig extract
Fresh Fructus Fici is taken, is put in 90 DEG C of hot water, add the vitamin C of fruit weight 0.08wt%, 0.1% citric acid to enter
Row color fixative, burn 30s take out, and peeling, remove seed add the water of 6 times of quality, are beaten in blender, filter, and filtrate is 6000
Rpm is centrifuged 10 minutes, obtains supernatant, supernatant is sterilized 20 minutes under the conditions of 70 DEG C, 10 DEG C are cooled in 3 minutes, standby
With obtaining fig extract.
（5）The preparation of Fructus Canarii extracting solution
Fresh Fructus Canarii is taken, is put in 95 DEG C of hot water, add vitamin C, 0.15% citric acid of fruit weight 0.07wt%
Color fixative is carried out, burn 30s takes out, and peeling, remove seed add the water of 7 times of quality, are beaten in blender, filter, and filtrate exists
5000 rpm are centrifuged 15 minutes, obtain supernatant, supernatant is sterilized 25 minutes under the conditions of 70 DEG C, be cooled to 10 in 3 minutes
DEG C, it is standby, obtain Fructus Canarii extracting solution.
（6）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.
（7）The de- process of having a strong smell of raw Lac caprae seu ovis
Process of having a strong smell is taken off once：
Raw Lac caprae seu ovis after purification are heated to 95 DEG C, constant temperature 10s, being then fed into the de- tower of having a strong smell of vacuum, to carry out decompression de-
Have a strong smell, it is -0.08MPa that vacuum takes off the meter pressure of tower of having a strong smell, and bottom temperature is 75 DEG C；Tower top temperature is 90 DEG C；Tower top is obtained very
Empty de- gas of having a strong smell；
Secondary de- process of having a strong smell：
The Lac caprae seu ovis of process of having a strong smell will be taken off through vacuum, deliver to the de- tower of having a strong smell of secondary vacuum carry out it is secondary it is de- have a strong smell, secondary vacuum is de- to have a strong smell
The meter pressure of tower is -0.10MPa；Bottom temperature is 65 DEG C；Tower top temperature is 85 DEG C；Tower top obtains the de- gas of having a strong smell of vacuum；
Secondary vacuum is taken off the de- Lac caprae seu ovis of having a strong smell that tower tower reactor of having a strong smell obtains and is cooled to 10 DEG C, it is standby.
（8）Dispensing
Semen Armeniacae Amarum extracting solution, white sugar, starch are added to take off and is had a strong smell in Lac caprae seu ovis, the mix homogeneously under the stirring of 700r/min is heated to
45 DEG C, kept for 3 minutes, then heat to 55 DEG C, add agar, stirring to be kept for 5 minutes.
（9）Homogenizing, sterilization
Homogenizing 10 minutes under 18MPa；Then sterilize at 95 DEG C 200s, is cooled to 30 DEG C.
（10）Add leaven
By bifidobacterium longum, Lactobacillus paracasei, lactobacillus rhamnosuss, step is added（9）In mixture after sterilization, stirring is equal
It is even.
（11）Fermentation
First stage ferments：34 DEG C of bottom fermentations 2 hours；Second stage is fermented：42 DEG C of fermentations 8 are warming up to the speed of 1 DEG C/min
Hour.
（12）Add Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution
In acidophilus goat milk after fermentation, Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution under aseptic condition, are added,
Stir, sterile filling.
（13）Cold preservation
By the Yoghourt of fill, rear cold preservation is carried out more than 24 hours in being immediately placed in 3-4 DEG C of freezer, be prepared into the acid of flavor-stable
Sheep milk.
Acidophilus goat milk prepared by the embodiment of the present invention 1, fine and smooth, uniform, protein content is 3.0%；Fat content is 2.5%；Carbon water
Compounds content is 3.0%；Acidity is 80 ° of T, and viable count of lactobacillus is 1.5 × 108Cfu/g, the result of sensory evaluation is：Yoghourt
Local flavor must be divided into 85 points；Smell of mutton must be divided into 82 points；Cold preservation the 18th day, the local flavor of Yoghourt must be divided into 82 points；Smell of mutton must be divided into 80
Point.
The method of sensory evaluation：By the way of blank marking, 8 experts for having milk tasting experience and 50 are invited
Ordinary consumer composition criticism group, the local flavor, smell of mutton to product evaluate, and using hundred-mark system point system, local flavor fraction is got over
Height, expression get over the best features of product；Smell of mutton fraction is higher, and statement smell of mutton is less.
The best features of local flavor：Unique flavor, enjoy endless aftertastes, sour-sweet heal up.
The de- process optimization experiment of having a strong smell of embodiment 2
On the basis of embodiment 1, only change step（7）The de- process of having a strong smell of raw Lac caprae seu ovis, vacuum take off the meter pressure of tower of having a strong smell, two
The de- process tower top temperature of having a strong smell of secondary vacuum, prepares acidophilus goat milk, carries out sensory evaluation to the index of acidophilus goat milk, and evaluation index has Yoghourt
Local flavor, smell of mutton；Cold preservation the 18th day, the local flavor of Yoghourt, smell of mutton, sensory evaluation method reference implementation example 1.
The de- process optimization experiment of having a strong smell of table 1
By above-mentioned optimization experiment, it is seen then that embodiment 7 is preferred embodiment, i.e., one time vacuum take off the meter pressure of tower of having a strong smell be preferably-
0.08MPa, de- preferably 88 DEG C of the tower top temperature of process of having a strong smell of secondary vacuum；
Acidophilus goat milk prepared by the embodiment of the present invention 7, fine and smooth, uniform, protein content is 2.9%；Fat content is 2.7%；Carbon water
Compounds content is 2.8%；Acidity is 84 ° of T, and viable count of lactobacillus is 1.7 × 108cfu/g。
11 proportioning raw materials optimization experiment of embodiment
On the basis of embodiment 7, only change Fructus Hippophae extracting solution, fig extract, the addition of Fructus Canarii extracting solution, system
Standby acidophilus goat milk, carries out sensory evaluation to the index of acidophilus goat milk, and evaluation index has the local flavor of Yoghourt, smell of mutton；Cold preservation the 18th day, Yoghourt
Local flavor, smell of mutton, sensory evaluation method reference implementation example 1.
2 proportioning raw materials optimization experiment of table
By it is above-mentioned preferably, it is known that, embodiment 19 is optimization experiment, i.e., the addition of Fructus Hippophae extracting solution be preferably 7 parts, without flower
The addition of fruit extracting solution is preferably 8 parts, preferably 5 parts of the addition of Fructus Canarii extracting solution.
Acidophilus goat milk prepared by the embodiment of the present invention 19, fine and smooth, uniform, protein content is 2.94%；Fat content is
2.6%；Carbohydrate content is 2.7%；Acidity is 85 ° of T, and viable count of lactobacillus is 1.8 × 108cfu/g。
Comparative example 1：
On the basis of embodiment 1, without Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution, according to embodiment
Preparation method described in 1, prepares acidophilus goat milk.
21 functional effect of embodiment
Acidophilus goat milk prepared by the present invention, also with cardioprotection, alleviates cardiac arrhythmias, the symptom of tachycardia；
（1）The white collar of the associated high voltage industries such as 400 IT industries, legal industry, insurances is chosen as volunteer, the present invention is carried out
The test-meal experiment of product；
Volunteer is randomly divided into into 4 groups；Before edible, volunteer has the symptom of uncomfortable in chest, cardiopalmus, arrhythmia, tachycardia.
1 group of embodiment：Acidophilus goat milk prepared by the edible embodiment of the present invention 1；
7 groups of embodiment：Acidophilus goat milk prepared by the edible embodiment of the present invention 7；
19 groups of embodiment：Acidophilus goat milk prepared by the edible embodiment of the present invention 19；
1 group of comparative example：Acidophilus goat milk prepared by edible comparative example 1；
Amount is 200g/ days, after adhering to 3 months, to volunteer's follow-up investigation, before edible compared with, uncomfortable in chest, cardiopalmus, the rhythm of the heart
Uneven, tachycardia improves situation and is shown in Table 3；
3 patient's heart of table discomfort improvement situation
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, which 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 (9)
1. a kind of acidophilus goat milk of flavor-stable, it is characterised in that：The acidophilus goat milk, including following raw material components：
Raw Lac caprae seu ovis, Semen Armeniacae Amarum extracting solution, Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution, white sugar, starch, fine jade
Fat, bifidobacterium longum, Lactobacillus paracasei, lactobacillus rhamnosuss.
2. the acidophilus goat milk of a kind of flavor-stable 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 580-600 parts, Semen Armeniacae Amarum extracting solution 6-9 parts, Fructus Hippophae extracting solution 3-7 parts, fig extract 7-7 parts, blue or green olive
Olive extracting solution 5-8 parts, white sugar 18-20 parts, starch 2-4 parts, agar 1-3 parts, bifidobacterium longum 0.1-0.3 parts, secondary cheese breast
Bacillus 0.2-0.5 parts, lactobacillus rhamnosuss 0.4-0.6 parts.
3. the acidophilus goat milk of a kind of flavor-stable according to claim 1, it is characterised in that：The acidophilus goat milk, with weight portion
Meter, including following raw material components：Raw 600 parts of Lac caprae seu ovis, 8 parts of Semen Armeniacae Amarum extracting solution, 7 parts of Fructus Hippophae extracting solution, fig extract 8
Part, 5 parts of Fructus Canarii extracting solution, 20 parts of white sugar, 3 parts of starch, 2 parts of agar, 0.1 part of bifidobacterium longum, Lactobacillus paracasei 0.2
Part, 0.5 part of lactobacillus rhamnosuss.
4. a kind of preparation method of the acidophilus goat milk of flavor-stable, it is characterised in that：The preparation method, including the de- place that has a strong smell of raw Lac caprae seu ovis
Reason, de- processs of having a strong smell, the meter pressure that vacuum takes off tower of having a strong smell is -0.06~-0.10MPa；The de- process tower top of having a strong smell of secondary vacuum
Temperature is 82-88 DEG C.
5. the preparation method of the acidophilus goat milk of a kind of flavor-stable according to claim 4, it is characterised in that：The de- place that has a strong smell
Reason, it is -0.08MPa that vacuum takes off the meter pressure of tower of having a strong smell；The de- process tower top temperature of having a strong smell of secondary vacuum is 88 DEG C.
6. the preparation method of the acidophilus goat milk of a kind of flavor-stable according to claim 4, it is characterised in that：The raw Lac caprae seu ovis
De- process of having a strong smell, it is further comprising the steps of：Process of having a strong smell is taken off once：Bottom temperature is 72-75 DEG C；Tower top temperature is 89-92 DEG C, tower
Top obtains the de- gas of having a strong smell of vacuum；The Lac caprae seu ovis of process of having a strong smell will be taken off through vacuum, carry out it is secondary it is de- have a strong smell, secondary vacuum takes off tower of having a strong smell
Meter pressure is -0.09~-0.012MPa；Bottom temperature is 64-66 DEG C.
7. the preparation method of the acidophilus goat milk of a kind of flavor-stable according to claim 4, it is characterised in that：The preparation side
Method, also including dispensing, Semen Armeniacae Amarum extracting solution, white sugar, starch are added to take off and are had a strong smell in Lac caprae seu ovis, in 680-720r/min by the dispensing
Stirring under mix homogeneously, be heated to 44-46 DEG C, keep 2-5 minutes, then heat to 52-56 DEG C, add agar, stirring, protect
Hold 5 minutes.
8. the preparation method of the acidophilus goat milk of a kind of flavor-stable according to claim 4, it is characterised in that：The preparation side
Method, also including the preparation of Semen Armeniacae Amarum extracting solution, the preparation of the Semen Armeniacae Amarum extracting solution takes dry Semen Armeniacae Amarum, first soaks 8-12 at room temperature little
When, take out with 94-96 DEG C of hot water burn decortication, add solid-liquid ratio（Weight ratio）For 1:The water of 5-7, squeezes 8-12min, Ran Houyong
200 mesh filter-cloth filterings, discard filtering residue, collect juice, and 6000 ± 500rpm, centrifugation 12-15 minutes obtain supernatant, and 0.45 μm of Jing is micro-
After the membrane filtration of hole, filtrate is taken standby.
9. the preparation method of the acidophilus goat milk of a kind of flavor-stable according to claim 4, it is characterised in that：
The preparation method, after being additionally included in fermentation, adds Fructus Hippophae extracting solution, fig extract, Fructus Canarii extracting solution.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108669230A (en) * | 2018-04-27 | 2018-10-19 | 新疆天宏润生物科技有限公司 | A kind of camel milk removes Processes and apparatus of having a strong smell |
| CN109497440A (en) * | 2018-11-28 | 2019-03-22 | 攀枝花市行远牧业有限责任公司 | A kind of preparation method of mutton soup |
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| CN105012175A (en) * | 2015-07-08 | 2015-11-04 | 王慧君 | Sea-buckthorn beauty lotion |
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| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN102626141A (en) * | 2012-04-18 | 2012-08-08 | 潍坊紫鸢乳业发展有限公司 | Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature |
| CN105012175A (en) * | 2015-07-08 | 2015-11-04 | 王慧君 | Sea-buckthorn beauty lotion |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108669230A (en) * | 2018-04-27 | 2018-10-19 | 新疆天宏润生物科技有限公司 | A kind of camel milk removes Processes and apparatus of having a strong smell |
| CN109497440A (en) * | 2018-11-28 | 2019-03-22 | 攀枝花市行远牧业有限责任公司 | A kind of preparation method of mutton soup |
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