CN106889185A - A kind of acidified milk with shortening fermentation time and preparation method thereof - Google Patents
A kind of acidified milk with shortening fermentation time and preparation method thereof Download PDFInfo
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- CN106889185A CN106889185A CN201710030592.5A CN201710030592A CN106889185A CN 106889185 A CN106889185 A CN 106889185A CN 201710030592 A CN201710030592 A CN 201710030592A CN 106889185 A CN106889185 A CN 106889185A
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- chinese yam
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- 238000000855 fermentation Methods 0.000 title claims abstract description 71
- 230000004151 fermentation Effects 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 34
- 238000004904 shortening Methods 0.000 title claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 100
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 100
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- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
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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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
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 discloses a kind of with acidified milk for shortening fermentation time and preparation method thereof.The preparation method is fermented to obtain acidified milk with Chinese yam and skimmed milk power as raw material.The present invention selects Chinese yam skimmed milk fluid nutrient medium to prepare leavening, and Chinese yam can promote the growth of lactic acid bacteria, and lactic acid bacteria can promote the formation of enzyme system, and enzyme system can improve the sluggish state of bifidobacterium fermentation again, the fermentation time of acidified milk is substantially shortened.The present invention not only increases the fermentation efficiency of acidified milk, also provides a kind of novel fermentation beverage of the nutrition and health care for integrating acidified milk and Chinese yam.
Description
Technical field
The present invention relates to acidified milk technical field, and in particular to a kind of with the acidified milk for shortening fermentation time and its preparation
Method.
Background technology
With the improvement of people ' s living standards, nutrition acidified milk is increasingly subject to the numerous common people with its trophism and feature
Favor, with good development prospect, meet holding, improve the diet development topic of body health quality.
Chinese yam is the perennial prehensile liana Chinese yam of Dioscoreaceae（Dioscorea opposita Thunb.）Dry root
Stem, first recorded in《Sheng Nong's herbal classic》, name Chinese yam.《Sheng Nong's herbal classic》Top grade is classified as, " in main wound, qi-restoratives is thin, removes to claim Chinese yam
Fever and chills perverse trend, tonifying middle-Jiao and Qi power, muscle long.Chinese yam is the stem tuber of Chinese yam trailing plant, and its meat is plump, slightly in cylinder, contains
There are various nutriments such as the indispensable amino acid of human body, protein, vitamin, polysaccharide, calcium, phosphorus and iron.《Medicineization justice》
Cloud：" survivor is cool in nature, ripe, and it is temperature to change cool for Chinese yam.Temperature compensation without rapid, micro-perfume and dry, followed the work(for adjusting benefit, control the deficiency syndrome of the lung long
Cough, it is what reliable.Because its sweet gas is fragrant, spleen is helped with it.Insufficiency of the spleen diarrhoea, tiredness with somnolence are controlled, four limbs are sleepy.Its then yang-tonifying is taken again,
With energy tonifying middle-Jiao and Qi, the foster muscle of temperature, is the dirty key medicine of lung spleen two." Chinese yam mends and oiliness, micro-perfume without dry, suitably as physically weak and
The mouth of people's tonic of convalescence.Chinese yam is practically free of fat, and contained mucin is a kind of mixture of proteinpolysaccharide, tool
There is special health-care effect.
Research shows that Chinese yam and its active ingredient have extensive pharmacological action.Modern pharmacology studies intensively confirmation, RHIIZOMA DIOSCOREAE from Henan of China tool
Nutritious nourishing, induce disturb element, enhancing immunity of organisms, excretion in scheduling, tonifying Qi and promote blood circulation, kobadrin, relieving asthma etc. and to help to change,
Coronary artery and micro- samsara blood flow can be improved, chronic bronchitis, hat unpleasantness, angina pectoris etc. can be treated.Iron rod yam has tonifying Qi
The function of moistening lung, the pan-fried juice that can both cut into slices works as tea-drinking, can chop up to cook congee again and drink, and has very well to void cough and tuberculosis fever patient
Treatment results.Chinese yam can prevent the sedimentation of fat on angiocarpy, keep the elasticity of blood vessel, prevent atherosclerosis from sending out too early
It is raw；The accumulation of subcutaneous fat can be reduced, the collagen diseases such as adesmosis, prevention rheumatoid arthritis, chorionitis can be prevented
Occur；Chinese yam can promote body T lymphopoiesis, strengthen immunologic function, delaying cell aging.This also demonstrates " informal dress mountain
Medicine is promoted longevity " saying have science reason.Glutinous polysaccharide material in Chinese yam is combined with mineral matter, can form bone
Matter, makes cartilage have certain elasticity.Clinical trial also confirms that Chinese yam can improve a poor appetite, and improves digestion, reduces blood sugar, and regulation is certainly
Main nerve, builds up health.
Although the research of existing yam Yogurt at present and application, take Chinese yam skimmed milk as the culture medium for preparing leavening
Be fermenting raw materials Yoghourt with Chinese yam, the technology that can effectively shorten fermentation time has not been reported.
The content of the invention
The technical problems to be solved by the invention are to shorten fermentation time, improve fermentation efficiency, there is provided a kind of milk is pure,
Lacteous is uniform, sweet and sour taste, agreeable to the taste stick-slip, delicate mouthfeel, the yam Yogurt with health-care tonic effect that is of high nutritive value.
Chinese yam have improve immunologic function, improve digestive function, hypoglycemic, reducing blood lipid, anti-oxidant, strengthening the spleen and stomach, tonifying lung gas,
Kidney-nourishing warp, enriching yin be healthy and strong, except fever and chills perverse trend, stagnate calm the nerves, help the pharmacological effects such as the five internal organs, stopping leak dysentery, preventing phlegm from forming and stopping coughing act on.
In order to solve the above technical problems, the present invention adopts the following technical scheme that realization.
A kind of preparation method with the acidified milk for shortening fermentation time, comprises the following steps：
（1）Chinese yam pretreatment and the preparation of Chinese yam fermentation material：Fresh Chinese yam is cleaned into peeling, sheet in uniform thickness is cut into,
Color stabilizer being added immediately, being added water, soaked, heating is boiled, mashing obtains Chinese yam fermentation material in being transferred to beater；
（2）Allotment：In round, water, compound stabilizer, white granulated sugar, skimmed milk power and Chinese yam fermentation material are sequentially added, in advance
After heat, being placed in carries out high-pressure homogeneous, high temperature sterilization in homogenizer, cooling；
（3）Fermentation and refrigeration：Inoculating starter in fermentation material after cooling, packaging, ferment at constant temperature, cooling obtains the hair
Kefir milk, refrigeration.
Further, step（1）In, the Chinese yam eats or medicinal Chinese yam for common, including hair Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Huaihe River
Chinese yam, Fengshan medicine, numb Chinese yam or iron rod yam.
Further, step（1）In, the color stabilizer is by ascorbic acid solution and citric acid solution in mass ratio 1 ~ 3:1
It is mixed to get.
Further, step（1）In, the mass concentration of the ascorbic acid solution is 0.2% ~ 0.5%, the citric acid
The mass concentration of solution is 0.2% ~ 0.5%.
Further, step（1）In, the addition of the color stabilizer is the 0.1wt.% ~ 0.5wt.% of Chinese yam quality.
Further, step（1）In, the amount that adds water is that every 1000g Chinese yams add water 1000 ~ 5000mL.
Further, step（1）In, the time of the immersion is 1 ~ 5h.
Further, step（1）In, it is described heating boil be boil to water content be 25wt.% ~ 75wt.%.
Further, step（2）In, the addition of each component accounts for the quality percentage of the gross mass of the acidified milk for finally giving
Than as follows：Water 20% ~ 40%, compound stabilizer 0.1% ~ 0.2%, white granulated sugar 2% ~ 10%, skimmed milk power 5% ~ 10%, Chinese yam fermentation material
20%~30%。
Further, step（2）In, the preheating is to preheat 20 ~ 40min at 50 ~ 60 DEG C.
Further, step（2）In, the high-pressure homogeneous pressure is 3.4 ~ 7.0MPa.
Further, step（2）In, the high temperature sterilization is the sterilization 5min at 90 ~ 95 DEG C.
Further, step（2）In, the cooling is to be cooled to 42 DEG C.
Further, step（2）In, the compound stabilizer is that alginate propylene glycol ester solution is molten with sodium cellulose glycolate
Liquid, xanthan gum solution or Ultra Tex 2 solution in mass ratio 1 ~ 2:1 ~ 2 is mixed to get.
Further, the mass concentration of the alginate propylene glycol ester solution is 0.10% ~ 0.50%.
Further, the mass concentration of the carboxymethylcellulose sodium solution is 0.1% ~ 1.0%.
Further, the mass concentration of the xanthan gum solution is 0.1% ~ 1.0%.
Further, the mass concentration of the Ultra Tex 2 solution is 0.1% ~ 1.0%.
Further, step（3）In, the leavening is cultivated for strain is seeded in Chinese yam skimmed milk fluid nutrient medium
Arrive；
Under aseptic technique, take a small amount of strain with oese to be inoculated in sterilizing Chinese yam separated milk, according to the spy of strain
Property activate passage once under its most suitable cultivation temperature, the vigor of strain is basically reached the normal bacterium that will recover normal vital again
Plant carries out activation culture in Chinese yam skimmed milk fluid nutrient medium, and continuous Amplification Culture finally produces working stock culture；
Fluid nutrient medium is crucial when prepared by leavening, selects Chinese yam skimmed milk fluid nutrient medium to prepare leavening, Chinese yam energy
Enough promote the growth of lactic acid bacteria, lactic acid bacteria can promote the formation of enzyme system, and enzyme system can improve the sluggish state of bifidobacterium fermentation again,
Significantly shorten acidified milk fermentation time.
Further, the strain is including in Bifidobacterium, lactic acid bacteria, lactobacillus bulgaricus and streptococcus thermophilus
Two or three；When the strain is two kinds, two kinds of ratios of bacterium are 1 ~ 3:1~3；When the strain is three kinds, three kinds of ratios of bacterium
Example is 1 ~ 3：1~3：1~3；Wherein lactic acid bacteria is to pay the utmost attention to strain.
Further, step（3）In, the inoculum concentration of the leavening presses 5% ~ 10% inoculation that strain is fermentation material quality.
Further, step（3）In, the temperature of the ferment at constant temperature is 40 DEG C, and the time of fermentation is 3h.
Further, step（3）In, the mode of the cooling is air-cooled or water-cooled.
It is a kind of with the acidified milk for shortening fermentation time obtained in the preparation method as described in any of the above-described.
Compared with prior art, the invention has the advantages that and beneficial effect：
The present invention improves the fermentation efficiency of acidified milk, the fermentation time of Yoghourt is substantially shortened 1 ~ 3h, additionally, Chinese yam conduct
The Chinese medicine of medicine-food two-purpose, the medical value with abundant nutriment and recuperating disease；Lactic acid bacteria produces during the fermentation
Raw a large number of nutrients, makes acidified milk comprehensive nutrition, is more easy to be absorbed by the body, and Yoghourt prepared by the inventive method is collection acidified milk
With the nutrition and health care of Chinese yam in the novel fermentation beverage of one.
Brief description of the drawings
Fig. 1 is influence schematic diagram of the Chinese yam addition to strain value-added speed；
Fig. 2 is influence schematic diagram of the Chinese yam addition to acidified milk fermentation time.
Specific embodiment
Technical solution of the present invention is further elaborated below in conjunction with specific embodiment, but the invention is not restricted to following implementation
Example.
Embodiment 1
A kind of yam Yogurt, the yam Yogurt is obtained by following steps：
（1）The preparation of leavening
Under aseptic technique, respectively by Bifidobacterium and lactic acid bacteria in mass ratio be 1：3 proportions, are taken with oese
A small amount of strain activates passage once according to the characteristic of strain in being inoculated in sterilizing Chinese yam separated milk under its most suitable cultivation temperature,
The vigor of strain is basically reached the strain for recovering normal vital is lived in Chinese yam skimmed milk fluid nutrient medium again normally
Change culture, continuous Amplification Culture finally produces working stock culture.
（2）The preparation of color stabilizer
By the ascorbic acid solution that mass concentration is 0.2% and the citric acid solution in mass ratio 1 that mass concentration is 0.2%：1 mixes
Close, as the color stabilizer of Chinese yam.
（3）The preparation of compound stabilizer
By the propylene glycol alginate that mass concentration is 0.10%（PGA）Solution and the sodium carboxymethylcellulose that mass concentration is 0.1%
Solution in mass ratio 1：2 mixing, as the compound stabilizer of fermentation.
（4）Chinese yam pretreatment and the preparation of Chinese yam fermentation material
To be removed the peel after fresh Chinese yam cleaning, be cut into sheet in uniform thickness, the color stabilizer for preparing is immediately placed in, per 1000g mountains
Medicine adds color stabilizer 1g；Added water 1000mL per 1000g Chinese yams, and Chinese yam immersion material is obtained after immersion 5h, by Chinese yam immersion material at 100 DEG C
Boil to water content and reach 25wt.%, obtain Chinese yam fermentation material, be then transferred to beater and carry out mashing and be made Chinese yam fermentation material.
（5）Allotment
The mass percent that the addition of each component accounts for the gross mass of the acidified milk for finally giving is as follows：20% water is added, is added
Compound stabilizer 0.10%, adds white granulated sugar 2%, adds 5% skimmed milk power, is subsequently adding（4）The Chinese yam fermentation material of middle preparation
20%；50 DEG C of preheating 20min, then insert homogenizer by mixed fermentation material, and homogeneous, 90 DEG C of heating 5min are carried out under 3.4MPa
Sterilization is carried out, 42 DEG C are cooled to.
（6）Inoculation, sterilization and packaging
By step（1）The leavening of preparation is seeded in be cooled in 42 DEG C of fermentation material and prepares Yoghourt, and it is hair that inoculum concentration presses strain
The 5% of ferment material quality, packaging, ferment 3h in 40 DEG C of insulating boxs.
（7）Cold treatment and refrigeration
By step（6）In the product that ferments carry out air-cooled cooling, refrigeration gets product.
（8）Sensory evaluation
Can be obtained through sensory evaluation, the yam Yogurt milk is pure, lacteous uniform, Chinese yam taste is strong, stick-slip is agreeable to the taste, nutritive value
It is high.
Embodiment 2
A kind of yam Yogurt, the yam Yogurt is obtained by following steps：
（1）The preparation of leavening
Under aseptic technique, respectively by Bifidobacterium, lactic acid bacteria, lactobacillus bulgaricus in mass ratio=1：3：1 uses inoculation
Ring takes during a small amount of strain is inoculated in sterilizing Chinese yam separated milk and passage is activated under its most suitable cultivation temperature according to the characteristic of strain
Once, the vigor of strain is made to basically reach normally again to enter the strain for recovering normal vital in Chinese yam skimmed milk fluid nutrient medium
Row activation culture, continuous Amplification Culture, finally produces working stock culture.
（2）The preparation of color stabilizer
By the ascorbic acid solution that mass concentration is 0.35% and the citric acid solution in mass ratio 2 that mass concentration is 0.3%：1 mixes
Close, as the color stabilizer of Chinese yam.
（3）The preparation of compound stabilizer
By the propylene glycol alginate that mass concentration is 0.20%（PGA）Solution is with the xanthan gum solution that mass concentration is 1.0% by matter
Amount compares 1：1 mixing, as the compound stabilizer of fermentation.
（4）Chinese yam pretreatment and the preparation of Chinese yam fermentation material
To be removed the peel after fresh Chinese yam cleaning, be cut into sheet in uniform thickness, the color stabilizer for preparing is immediately placed in, per 1000g mountains
Medicine adds color stabilizer 3g；Added water 2500mL per 1000g Chinese yams, and Chinese yam immersion material is obtained after immersion 3h, by Chinese yam immersion material at 100 DEG C
Boil to water content and reach 50wt.%, obtain Chinese yam fermentation material, be then transferred to beater and carry out mashing and be made Chinese yam fermentation material.
（5）Allotment
The mass percent that the addition of each component accounts for the gross mass of the acidified milk for finally giving is as follows：30% water is added, is added
Compound stabilizer 0.15%, adds white granulated sugar 6%, adds 8% skimmed milk power, is subsequently adding（4）The Chinese yam fermentation material of middle preparation
25%；55 DEG C of preheating 30min, then insert homogenizer by mixed fermentation material, and homogeneous, 93 DEG C of heating 5min are carried out under 4.9MPa
Sterilization is carried out, 42 DEG C are cooled to.
（6）Inoculation, sterilization and packaging
By step（1）The leavening of middle preparation is seeded in be cooled in 42 DEG C of fermentation material and prepares Yoghourt, and inoculum concentration is by strain
The 7% of fermentation material quality, packaging, ferment 3h in 40 DEG C of insulating boxs.
（7）Cold treatment and refrigeration
By step（6）In the product that ferments carry out cooling by water, refrigeration gets product.
（8）Sensory evaluation
Can be obtained through sensory evaluation, the yam Yogurt milk is pure, lacteous is uniform, Chinese yam taste is strong, sweet and sour taste, stick-slip be agreeable to the taste,
Delicate mouthfeel, it is of high nutritive value.
Embodiment 3
A kind of yam health care Yoghourt, the yam Yogurt is obtained by following steps：
（1）The preparation of leavening
Under aseptic technique, respectively by Bifidobacterium, lactic acid bacteria, streptococcus thermophilus in mass ratio=3：3：1 is taken with oese
A small amount of strain activates passage once according to the characteristic of strain in being inoculated in sterilizing Chinese yam separated milk under its most suitable cultivation temperature,
The vigor of strain is basically reached the strain for recovering normal vital is lived in Chinese yam skimmed milk fluid nutrient medium again normally
Change culture, continuous Amplification Culture finally produces working stock culture.
（2）The preparation of color stabilizer
By the ascorbic acid solution that mass concentration is 0. 5% and the citric acid solution in mass ratio 3 that mass concentration is 0.5%：1 mixes
Close, as the color stabilizer of Chinese yam.
（3）The preparation of compound stabilizer
By the propylene glycol alginate that mass concentration is 0.50%（PGA）Solution and the starch phosphorus of acetylation two that mass concentration is 1.0%
Acid esters solution in mass ratio 1：2 mixing, as the compound stabilizer of fermentation.
（4）Chinese yam pretreatment and the preparation of Chinese yam fermentation material
To be removed the peel after fresh Chinese yam cleaning, be cut into sheet in uniform thickness, the color stabilizer for preparing is immediately placed in, per 1000g mountains
Medicine adds color stabilizer 5g, and add water 5000mL per 1000g Chinese yams, and Chinese yam immersion material is obtained after immersion 5h, by Chinese yam immersion material at 100 DEG C
Boil to water content and reach 75wt.%, obtain Chinese yam fermentation material, be then transferred to beater and carry out mashing and be made Chinese yam fermentation material.
（5）Allotment
The mass percent that the addition of each component accounts for the gross mass of the acidified milk for finally giving is as follows：40% water is added, is added
Compound stabilizer 0.2%, adds white granulated sugar 10%, adds 10% skimmed milk power, is subsequently adding（4）The Chinese yam fermentation material of middle preparation
30%；60 DEG C of preheating 40min, then insert homogenizer by mixed fermentation material, and homogeneous, 95 DEG C of heating 5min are carried out under 7.0MPa
Sterilization is carried out, 42 DEG C are cooled to.
（6）Inoculation, sterilization and packaging
By step（1）The leavening of middle preparation is seeded in be cooled in 42 DEG C of fermentation material and prepares Yoghourt, and inoculum concentration is by strain
The 5% of fermentation material quality, packaging, ferment 3h in 40 DEG C of insulating boxs.
（7）Cold treatment and refrigeration
By step（6）In the product that ferments carry out air-cooled cooling, refrigeration gets product.
（8）Sensory evaluation
Can be obtained through sensory evaluation, the yam Yogurt milk is pure, lacteous uniform, Chinese yam taste is strong, sweet and sour taste, with nutriture value
The characteristics of being worth high in good taste.
Influence schematic diagram of the Chinese yam addition to strain value-added speed from Chinese yam amount as shown in figure 1, as shown in Figure 1, add
For 20% starts, with the increase of Chinese yam amount, the value-added speed of lactic acid bacteria culturers is continuously increased, when Chinese yam amount reaches 26%, breast
The value-added speed of sour bacterium strain slows down.
Influence schematic diagram of the Chinese yam addition to acidified milk fermentation time from Chinese yam amount as shown in Fig. 2 as shown in Figure 2, add
20% beginning is added as, with the increase of Chinese yam amount, fermentation time constantly shortens, when Chinese yam amount reaches more than 26%, fermentation time
No longer change.
Claims (10)
1. it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that comprise the following steps：
（1）Chinese yam pretreatment and the preparation of Chinese yam fermentation material：Fresh Chinese yam is cleaned into peeling, sheet is cut into, shield is added immediately
Toner, is added water, and immersion, heating is boiled, and mashing obtains Chinese yam fermentation material in being transferred to beater；
（2）In round, water, compound stabilizer, white granulated sugar, skimmed milk power and Chinese yam fermentation material are sequentially added, after preheating,
Being placed in carries out high-pressure homogeneous, high temperature sterilization in homogenizer, cooling；
（3）Inoculating starter in fermentation material after cooling, packaging, ferment at constant temperature, cooling obtains the acidified milk, refrigerates.
2. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（1）In, the Chinese yam is common edible or medicinal Chinese yam, including hair Chinese yam, RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, Fengshan medicine, numb Chinese yam or
Iron rod yam；The color stabilizer is by ascorbic acid solution and citric acid solution in mass ratio 1 ~ 3:1 is mixed to get；The Vitamin C
The mass concentration of acid solution is 0.2% ~ 0.5%；The mass concentration of the citric acid solution is 0.2% ~ 0.5%.
3. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（1）In, the addition of the color stabilizer is the 0.1wt.% ~ 0.5wt.% of Chinese yam quality；The amount for adding water is every 1000g mountains
Medicine adds water 1000 ~ 5000mL；The time of the immersion is 1 ~ 5h；It is 25wt.% ~ 75wt.% that the heating is boiled to water content.
4. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（2）In, the mass percent that the addition of each component accounts for the gross mass of the acidified milk for finally giving is as follows：Water 20% ~ 40%, it is multiple
With stabilizer 0.1% ~ 0.2%, white granulated sugar 2% ~ 10%, skimmed milk power 5% ~ 10%, Chinese yam fermentation material 20% ~ 30%.
5. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（2）In, the preheating is to preheat 20 ~ 40min at 50 ~ 60 DEG C；The high-pressure homogeneous pressure is 3.4 ~ 7.0MPa；The height
Warm sterilization is the sterilization 5min at 90 ~ 95 DEG C；The cooling is to be cooled to 42 DEG C.
6. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（2）In, the compound stabilizer is alginate propylene glycol ester solution and sodium cellulose glycolate solution, xanthan gum solution or acetyl
Change PASELLI EASYGEL solution in mass ratio 1 ~ 2:1 ~ 2 is mixed to get；The mass concentration of the alginate propylene glycol ester solution is
0.10%~0.50%；The mass concentration of the carboxymethylcellulose sodium solution is 0.1% ~ 1.0%；The quality of the xanthan gum solution
Concentration is 0.1% ~ 1.0%；The mass concentration of the Ultra Tex 2 solution is 0.1% ~ 1.0%.
7. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（3）In, the leavening is cultivated in Chinese yam skimmed milk fluid nutrient medium for strain is seeded in and obtained；The strain includes bifid
Two or three in bacillus, lactic acid bacteria, lactobacillus bulgaricus and streptococcus thermophilus, wherein lactic acid bacteria is to pay the utmost attention to bacterium
Kind.
8. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that institute
State strain for two kinds when, two kinds of ratios of bacterium are 1 ~ 3:1~3；When the strain is three kinds, three kinds of ratios of bacterium are 1 ~ 3：1~3：1
~3。
9. it is according to claim 1 it is a kind of with shorten fermentation time acidified milk preparation method, it is characterised in that step
Suddenly（3）In, the inoculum concentration of the leavening presses 5% ~ 10% inoculation that strain is fermentation material quality；The temperature of the ferment at constant temperature is
40 DEG C, the time of fermentation is 3h；The mode of the cooling is air-cooled or water-cooled.
10. a kind of with the acidified milk for shortening fermentation time obtained in the preparation method as described in any one of claim 1 ~ 9.
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| CN102604833B (en) * | 2012-03-23 | 2013-08-07 | 光明乳业股份有限公司 | Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk |
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| CN102604833B (en) * | 2012-03-23 | 2013-08-07 | 光明乳业股份有限公司 | Preparation method and product of multiple lactic acid bacteria fermentation agent for fermented milk |
| CN105724572A (en) * | 2014-12-10 | 2016-07-06 | 郑州国手生物科技有限公司 | Making technology of set wolfberry fruit yoghourt |
| CN105360301A (en) * | 2015-11-20 | 2016-03-02 | 杨风英 | Making method of Chinese yam bifidus yoghurt |
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