CN106857835A - A kind of preparation method of health lactobacillus-fermented Yoghourt - Google Patents
A kind of preparation method of health lactobacillus-fermented Yoghourt Download PDFInfo
- Publication number
- CN106857835A CN106857835A CN201710026916.8A CN201710026916A CN106857835A CN 106857835 A CN106857835 A CN 106857835A CN 201710026916 A CN201710026916 A CN 201710026916A CN 106857835 A CN106857835 A CN 106857835A
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- Prior art keywords
- bean sprout
- yoghourt
- big bean
- health
- lactobacillus
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method of health lactobacillus-fermented Yoghourt belongs to food processing technology field, and in particular to a kind of preparation method of health lactobacillus-fermented Yoghourt.Big bean sprout is added water, big bean sprout is broken into beater to starch, big bean sprout slurry and fresh milk are well mixed, enzymolysis 0.5 1 hours are incubated under the conditions of 45 50 DEG C, then homogeneous, ferment agent for sour milk is accessed after sterilizing, cooling to ferment 58 hours, then got product after cooling, broken curdled milk, filling, after-ripening after homogeneous.Yoghourt of the invention adds big bean sprout in manufacturing process, compared with the technique of conventional method fermented yoghourt, the step of increased the enzymolysis of big bean sprout, so that the Yoghourt made of the inventive method, not only there is the original nutrition of traditional yogurt and functional component, the multiple efficacies compositions such as gamma aminobutyric acid, aglycon flavones are also add, health-care efficacy is more protruded.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation side of health lactobacillus-fermented Yoghourt
Method.
Background technology
Yoghourt refers to, with fresh milk as raw material, to add lactic acid bacteria, warm fermentation after pasteurize, cooling and be made
Product.Yoghourt in fermentation process makes milk the partial hydrolysis of the macromolecular substances such as sugar, protein, fat turn into galactolipin, lactic acid,
The small-molecule substances such as small peptide, amino acid and aliphatic acid, these changes make Yoghourt more easy to digest and absorb, the utilization of various nutrients
Rate is improved, meanwhile, lactic acid bacteria also creates various nutrients necessary to a large amount of human bodies, such as vitamin during the fermentation
Deng.Yoghourt has many benefits to human body, containing substantial amounts of lactic acid bacteria, calcareous and abundant vitamin b races etc. in Yoghourt, not only
The internal metabolism of energy stomach invigorating, promotion, improvement skin quality, reduction constipation, more can activated immune system, reduction cholesterol, reduction
Female diseases etc., are most natural health food.Now on milk product enterprise, most sour milk products are more above-mentioned common except having
With other health-care efficacies it is really phoenix feathers and unicorn horns outside congenerous, combines the Yoghourt of plurality kinds of health care composition but not
It is common, so new sour milk products of the exploitation with multiple efficacies, have the very big market space.
Soybean nutritional enriches, and the vegetable protein that it is rich in has good complementation with the animal protein in milk, and this two
Plant protein and mix the biological value that can greatly increase protein, meanwhile, soybean also contains lecithin, flavonoids thing
The multiple efficacies composition such as matter, soyasaponin, phytosterol, in addition, in soybean germination in addition to producing some enzymes, also
The effects such as GABA can be produced composition, GABA has tranquilizing and allaying excitement, improves the health care of sleep, improve brain vigor, reduce
The multiple efficacies such as blood pressure and beauty.
If the active ingredient in big bean sprout being added to making Yoghourt being mixed in milk, then made
Yoghourt can further increase health-care efficacy on the premise of the original nutrition of Yoghourt and functional component is retained.
The content of the invention
It is an object of the invention to provide a kind of preparation method of health lactobacillus-fermented Yoghourt.
The object of the present invention is achieved like this：
Weigh the big bean sprout of certain mass, add 1 times of clear water of quality, breaking into big bean sprout with beater starches, by big bean sprout slurry and
Fresh milk is according to mass ratio 1:8 ratio is well mixed, and enzymolysis 0.5-1 hours, Ran Houjun are incubated under the conditions of 45-50 DEG C
Matter, is warmed up to 90-98 DEG C again after homogeneous, 40-45 DEG C is cooled to after being kept for 5-7 minutes and obtains yogurt cultures.
The ferment agent for sour milk of 0.02-0.1% is accessed in yogurt cultures, is fermented 5-8 hours under the conditions of 45-50 DEG C, so
By being got product after cooling, broken curdled milk, filling, after-ripening.
Yoghourt of the invention adds big bean sprout in manufacturing process, compared with the technique of conventional method fermented yoghourt, increases
The step of having added the enzymolysis of big bean sprout so that the Yoghourt made of the inventive method, not only with the original nutrition of traditional yogurt and
Functional component, also add the multiple efficacies compositions such as GABA, aglycon flavones, and health-care efficacy is more protruded.
Specific embodiment
The big bean sprout of certain mass is weighed, 1 times of clear water of quality is added, breaking into big bean sprout with beater starches, by big bean sprout
Slurry and fresh milk are according to mass ratio 1:8 ratio is well mixed, and enzymolysis 0.5 hour is incubated under the conditions of 48 DEG C, then homogeneous,
95 DEG C are warmed up to after homogeneous again, 43 DEG C are cooled to after being kept for 6 minutes and is obtained yogurt cultures.
In yogurt cultures access 0.04% ferment agent for sour milk, under the conditions of 48 DEG C ferment 6 hours, then through cooling,
Got product after broken curdled milk, filling, after-ripening.
Claims (1)
1. a kind of preparation method of health lactobacillus-fermented Yoghourt, it is characterized in that being prepared from by following process：
(1) the big bean sprout of certain mass is weighed, 1 times of clear water of quality is added, breaking into big bean sprout with beater is starched, and big bean sprout is starched
With fresh milk according to mass ratio 1:8 ratio is well mixed, and enzymolysis 0.5-1 hours, Ran Houjun are incubated under the conditions of 45-50 DEG C
Matter, is warmed up to 90-98 DEG C again after homogeneous, 40-45 DEG C is cooled to after being kept for 5-7 minutes and obtains yogurt cultures；
(2) the ferment agent for sour milk of 0.02-0.1% is accessed in yogurt cultures, is fermented 5-8 hours under the conditions of 45-50 DEG C, then
Got product after cooling, broken curdled milk, filling, after-ripening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026916.8A CN106857835A (en) | 2017-01-15 | 2017-01-15 | A kind of preparation method of health lactobacillus-fermented Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026916.8A CN106857835A (en) | 2017-01-15 | 2017-01-15 | A kind of preparation method of health lactobacillus-fermented Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857835A true CN106857835A (en) | 2017-06-20 |
Family
ID=59158013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710026916.8A Withdrawn CN106857835A (en) | 2017-01-15 | 2017-01-15 | A kind of preparation method of health lactobacillus-fermented Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857835A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919017A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Novel method for the production of soybean containing fermented milk products |
| CN1927004A (en) * | 2005-09-06 | 2007-03-14 | 天津科技大学 | Complex function fermentation soybean sprout milk and method for preparing same |
| CN101019575A (en) * | 2007-03-27 | 2007-08-22 | 刘变利 | Production process of composite animal and plant protein sour milk |
| CN106070653A (en) * | 2016-06-08 | 2016-11-09 | 天津商业大学 | A kind of spray drying method produces the preparation method adding pholiota nameko polysaccharide fermented soybean milk powder |
| CN106135432A (en) * | 2016-06-27 | 2016-11-23 | 哈尔滨工业大学 | A kind of rich in active soybean dietary supplement bean milk and preparation method thereof |
-
2017
- 2017-01-15 CN CN201710026916.8A patent/CN106857835A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927004A (en) * | 2005-09-06 | 2007-03-14 | 天津科技大学 | Complex function fermentation soybean sprout milk and method for preparing same |
| CN1919017A (en) * | 2006-08-31 | 2007-02-28 | 林伟锋 | Novel method for the production of soybean containing fermented milk products |
| CN101019575A (en) * | 2007-03-27 | 2007-08-22 | 刘变利 | Production process of composite animal and plant protein sour milk |
| CN106070653A (en) * | 2016-06-08 | 2016-11-09 | 天津商业大学 | A kind of spray drying method produces the preparation method adding pholiota nameko polysaccharide fermented soybean milk powder |
| CN106135432A (en) * | 2016-06-27 | 2016-11-23 | 哈尔滨工业大学 | A kind of rich in active soybean dietary supplement bean milk and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170620 |