CN107006604A - A kind of low sugar high dietary fiber Yoghourt and preparation method thereof - Google Patents
A kind of low sugar high dietary fiber Yoghourt and preparation method thereof Download PDFInfo
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- CN107006604A CN107006604A CN201710251205.0A CN201710251205A CN107006604A CN 107006604 A CN107006604 A CN 107006604A CN 201710251205 A CN201710251205 A CN 201710251205A CN 107006604 A CN107006604 A CN 107006604A
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- milk
- yoghourt
- dietary fiber
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- maize pulp
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 43
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000008042 Zea mays Species 0.000 claims abstract description 78
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 78
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 33
- 235000005822 corn Nutrition 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 19
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 235000020247 cow milk Nutrition 0.000 claims abstract description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 9
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000003765 sweetening agent Substances 0.000 claims abstract description 5
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 45
- 235000009973 maize Nutrition 0.000 claims description 45
- 235000013336 milk Nutrition 0.000 claims description 36
- 239000008267 milk Substances 0.000 claims description 36
- 210000004080 milk Anatomy 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 239000000796 flavoring agent Substances 0.000 claims description 19
- 235000019634 flavors Nutrition 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 210000000481 breast Anatomy 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000000758 substrate Substances 0.000 claims description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
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- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 3
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 239000011159 matrix material Substances 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract description 4
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 241000304886 Bacilli Species 0.000 abstract 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 239000000843 powder Substances 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
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- 239000002932 luster Substances 0.000 description 3
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- 235000010755 mineral Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 108010024636 Glutathione Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
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- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000005720 sucrose Substances 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
Abstract
The invention provides a kind of low sugar high dietary fiber Yoghourt and preparation method thereof.The Yoghourt is by reconstituted milk or the solvable dietary fiber of fresh cow milk, corn fermentation, sweetener, stabilizer, lactobacillus bulgaricus, streptococcus thermophilus (1:1) composition such as.The present invention is sterilized by allotment, preheating, homogeneous, inoculation, and the flow of fermentation and refrigeration is prepared.The addition of dietary fiber is conducive to improving the retentiveness and cohesiveness of product, while can also improve the quality and mouthfeel of Yoghourt, drinks for a long time, can improve intestinal bacilli illness, promotes the absorption of mineral matter, is adapted to the crowds such as constipation, obesity and eats.
Description
Technical field
The invention belongs to dairy product processing field, be specifically on one kind using lactobacillus bulgaricus and streptococcus thermophilus as
Low sugar high dietary fiber Yoghourt prepared by fermented bacterium.
Background technology
Plant cell that dietary fiber refers to can not to be absorbed by human endogenous's enzymic digestion in food, polysaccharide, lignin and
The summation of other materials.It is acknowledged as the seventh-largest after protein, carbohydrate, fat, vitamin, mineral matter and water
Nutrient.It has prevention of cardiovascular disease, obesity, diabetes, hypertension, the intestinal flora function that improves, reduction stomach and intestine
Cancer occurs, removes the physiological effect such as external source harmful substance, anti-oxidant, removing free radical.Dietary fiber is extremely weighed as a kind of
The food composition wanted has become the heat subject of field of functional food research.In addition, dietary fiber can delay and reduce
The absorption of the harmful substances such as human body heavy metal, the effect for being reduced and preventing harmful chemical to be poisoned to human body；
Yoghourt is in the breast of addition (or without) milk powder (or skimmed milk powder) (sterilization breast or concentrated milk), by Bao Jiali
Sub- lactobacillus, streptococcus thermophilus and the fermented curdy product being made of other probiotics.It can be by breast during fermentation
Sugar changes into the lactic acid utilized for absorption of human body, the crowd that there is lactose intolerance is also drunk Yoghourt.Meanwhile, in Yoghourt also
Contain a large amount of biodiasmins, by increasing capacitance it is possible to increase the quantity of beneficial bacterium in enteron aisle, strengthen the digestive function of stomach, promote calcium, phosphorus
Absorb, reduce serum cholesterol.In a word, the nutrition of Yoghourt, health value are quite high, can play the effect that dietotherapy is taken in concurrently, beneficial
In health；
Corn is as one of staple food crop of China, and its nutritive value enriches more than rice, flour, containing substantial amounts of
Amino acid, fat and crude fibre, secondly also contain glutathione and substantial amounts of selenium, magnesium elements, have necessarily to suppressing cancer cell
Effect.With the continuous expansion of maize sown area, corn deep processing industry is developed rapidly, and major product has corn shallow lake
Powder, starch sugar, maize germ oil etc..Wherein about 60% is used for feed, 20% for mankind's grain, 20% for other industry originals
Material.Corn fermentation beverage studies less at home, and someone begins one's study rice production beer, the former Soviet Union are replaced with corn for China
Also once studied with corn gas water beverage.In order to comprehensively utilize the nutritional ingredient of corn, the added value of corn, this hair are improved
It is bright by the use of corn and milk as fermentation substrate, one kind is made under the fermentation of lactobacillus bulgaricus and streptococcus thermophilus
Low sugar high dietary fiber Yoghourt；
Chen Xiaoju etc. is with water, whole milk powder, sucrose, edible pectin, pomace powder by dissolving, homogeneous, filling, inoculation, hair
A kind of Yoghourt rich in dietary fiber is made in ferment and packaging etc.；Sui Xiaonan etc. is by by the aqueous enzymatic method Soybeanresidue fiber of ferment treatment
It is added in beverage, develops soybean dietary fiber beverage；Lu Lixia etc. is further changed using the method for addition resistant dextrin
The rheological behavior of kind Yoghourt, is made a kind of high dietary-fiber Yoghourt.As can be seen here, the physicochemical property of dietary fiber is entered by people
One step is utilized in production practices, and the present invention also provides a new road for being easy to industrialized production for the comprehensive utilization of dietary fiber
Footpath.
The content of the invention
It is an object of the invention to provide a kind of preparation method of low sugar high dietary fiber Yoghourt, it is allowed to that people can either be met
To the demand of dietary fiber, moreover it is possible to improve the quality and mouthfeel of Yoghourt, promote the absorption of mineral matter, reduce the intake of energy,
The crowds such as constipation, obesity are adapted for eat.
The present invention provides the preparation method of low sugar high dietary fiber Yoghourt, comprises the following steps that：
Allotment and sterilization：Sweetener, the stabilizer of proportional quantity are added to reconstituted milk or fresh milk, is stirred to all molten
Solution, is warming up to 60-65 DEG C by mixing breast, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
The preparation of corn juice and maize pulp：Surface clean, clean and tidy, free from insect pests, unstained iblet is chosen to be washed with clear water
Only, quality 1 is pressed with distilled water:1 is well mixed, and adds in juice extractor and beats 5-10 minutes, corn juice is separated with maize pulp standby
With；
Prepare seed fermentation agent：Into the reconstituted milk or fresh milk addition 0.5%-2.0% (1) after the allotment sterilization of part
The corn juice of preparation is fermentation substrate, and 40-44 DEG C is cooled to after sterilization, adds 2% lactobacillus bulgaricus and thermophilus
The mixed bacteria of bacterium, is cultivated 6-8 hours in 40-44 DEG C, through 2 passages, is made at seed fermentation agent, 0-4 DEG C and is preserved；
Prepare maize pulp-cow's milk mixture：Reconstituted milk for being added to the maize pulp prepared in (1) after remaining allotment sterilization or
Fresh cow milk, is well mixed, and 100 DEG C are sterilized 10 minutes, is cooled to 40-44 DEG C and is obtained maize pulp-cow's milk mixture；
Prepare low sugar high dietary fiber Yoghourt：Seed fermentation agent is accessed into maize pulp-cow's milk mixture, inoculum concentration is
5%-7%, 40-44 DEG C of fermented and cultureds reach 3.4-3.6 to pH, continue to stop fermentation after fermenting 12 hours, pressure refining removes corn
Slag obtains final products；
Refrigerate after-ripening：The Yoghourt fermented is sent into 4-8 DEG C of freezer, after-ripening is got product after 4-6 hours.It is sour during this period
Degree can still rise, while flavor components diacetyl content can increase, a variety of flavor substances mutually balance the spy to form yogurt
Levy local flavor.
Containing abundant dietary fiber, glutathione isoreactivity material in maize pulp, Yoghourt also has health care work(to human body
Can, the present invention removes the lactose that human body is difficult to absorb by maize pulp and newborn mixed fermentation, milk is made strong, taste lubrication
Product, had both enhanced corn juice mineral, amino acid, short chain fatty acids, and the dietary fiber in breast, modification are enriched again and is covered
Newborn fishy smell, with multiple healthcare function, such as conditioning gut flora, improves immunity, helps digest to wait and acts on, and is suitable for people of all ages
Food rich in high-quality soluble dietary fiber and protein.Corn and cow's milk are joined together to produce delicious flavour and to people
The highly beneficial functional food of body, which is one, has the product of market prospects.
Brief description of the drawings
Accompanying drawing is the technological process for preparing this low sugar high dietary fiber Yoghourt
Embodiment：
Describe the technology and feature of the present invention in detail below by way of specific embodiment, but these embodiments are not limited to
Protection scope of the present invention.
Embodiment one
(1) allotment and sterilization
0.3% acesulfame potassium, 0.2% propylene glycol alginate are added to reconstituted milk or fresh milk, stirring to whole dissolvings will be mixed
Close breast and be warming up to 60-65 DEG C, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
(2) preparation of corn juice and maize pulp
Choose surface clean, clean and tidy, free from insect pests, unstained iblet to be cleaned with clear water, quality 1 is pressed with distilled water:1 mixing is equal
It is even, add in juice extractor and beat 5-10 minutes, corn juice is separated with maize pulp standby；
(3) seed fermentation agent is prepared
It is fermentation substrate, warp that the corn juice prepared in 0.5% (1) is added to the reconstituted milk or fresh milk after the allotment sterilization of part
40-44 DEG C is cooled to after sterilization, the mixed bacteria of 2% lactobacillus bulgaricus and streptococcus thermophilus is added, in 40-44 DEG C of culture
6-8 hours, through 2 passages, it is made at seed fermentation agent, 0-4 DEG C and preserves；
(4) maize pulp-cow's milk mixture is prepared
Reconstituted milk or fresh cow milk that the maize pulp prepared in (1) is added after remaining allotment sterilization, are well mixed, 100 DEG C of sterilizations
10 minutes, it is cooled to 40-44 DEG C and obtains maize pulp-cow's milk mixture；
(5) low sugar high dietary fiber Yoghourt is prepared
Access seed fermentation agent into maize pulp-cow's milk mixture, inoculum concentration, which is 5%, 40-44 DEG C of fermented and cultured, to be reached to pH
3.4-3.6, continues to stop fermentation after fermenting 12 hours, pressure refining removes maize pulp and obtains final products；
(6) after-ripening is refrigerated
The Yoghourt fermented is sent into refrigeration 4-6 hours is carried out in 4-8 DEG C of freezer, acidity can still rise during refrigerating,
Flavor components diacetyl content can increase simultaneously, and a variety of flavor substances mutually balance the characteristic flavor on basis to form yogurt.
Pure white, the delicate mouthfeel with the Yoghourt color and luster that this is formulated preparation, whey is separated out less, and sweet taste is slightly weaker, almost imperceptible
Influence of the addition of dietary fiber to product.
Embodiment two
(1) allotment and sterilization
0.4% Aspartame, 0.3% pectin, stirring to whole dissolvings, by mixing breast heating are added to reconstituted milk or fresh milk
To 60-65 DEG C, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
(2) preparation of corn juice and maize pulp
Choose surface clean, clean and tidy, free from insect pests, unstained iblet to be cleaned with clear water, quality 1 is pressed with distilled water:1 mixing is equal
It is even, add in juice extractor and beat 5-10 minutes, corn juice is separated with maize pulp standby；
(3) seed fermentation agent is prepared
It is fermentation substrate, warp that the corn juice prepared in 1.0% (1) is added to the reconstituted milk or fresh milk after the allotment sterilization of part
40-44 DEG C is cooled to after sterilization, the mixed bacteria of 2% lactobacillus bulgaricus and streptococcus thermophilus is added, in 40-44 DEG C of culture
6-8 hours, through 2 passages, it is made at seed fermentation agent, 0-4 DEG C and preserves；
(4) maize pulp-cow's milk mixture is prepared
Reconstituted milk or fresh cow milk that the maize pulp prepared in (1) is added after remaining allotment sterilization, are well mixed, 100 DEG C of sterilizations
10 minutes, it is cooled to 40-44 DEG C and obtains maize pulp-cow's milk mixture；
(5) low sugar high dietary fiber Yoghourt is prepared
Access seed fermentation agent into maize pulp-cow's milk mixture, inoculum concentration, which is 5%, 40-44 DEG C of fermented and cultured, to be reached to pH
3.4-3.6, continues to stop fermentation after fermenting 12 hours, pressure refining removes maize pulp and obtains final products；
(6) after-ripening is refrigerated
The Yoghourt fermented is sent into refrigeration 4-6 hours is carried out in 4-8 DEG C of freezer, acidity can still rise during refrigerating,
Flavor components diacetyl content can increase simultaneously, and a variety of flavor substances mutually balance the characteristic flavor on basis to form yogurt.
The Yoghourt pale yellow of preparation is formulated with this, smooth in taste, curdled milk is uniform, sour-sweet moderate, free from extraneous odour.
Embodiment three
(1) allotment and sterilization
0.3% Sucralose, 0.3% sodium alginate, stirring to whole dissolvings, by mixing breast are added to reconstituted milk or fresh milk
60-65 DEG C is warming up to, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
(2) preparation of corn juice and maize pulp
Choose surface clean, clean and tidy, free from insect pests, unstained iblet to be cleaned with clear water, quality 1 is pressed with distilled water:1 mixing is equal
It is even, add in juice extractor and beat 5-10 minutes, corn juice is separated with maize pulp standby；
(3) seed fermentation agent is prepared
It is fermentation substrate, warp that the corn juice prepared in 0.5% (1) is added to the reconstituted milk or fresh milk after the allotment sterilization of part
40-44 DEG C is cooled to after sterilization, the mixed bacteria of 2% lactobacillus bulgaricus and streptococcus thermophilus is added, in 40-44 DEG C of culture
6-8 hours, through 2 passages, it is made at seed fermentation agent, 0-4 DEG C and preserves；
(4) maize pulp-cow's milk mixture is prepared
Reconstituted milk or fresh cow milk that the maize pulp prepared in (1) is added after remaining allotment sterilization, are well mixed, 100 DEG C of sterilizations
10 minutes, it is cooled to 40-44 DEG C and obtains maize pulp-cow's milk mixture；
(5) low sugar high dietary fiber Yoghourt is prepared
Access seed fermentation agent into maize pulp-cow's milk mixture, inoculum concentration, which is 7%, 40-44 DEG C of fermented and cultured, to be reached to pH
3.4-3.6, continues to stop fermentation after fermenting 12 hours, pressure refining removes maize pulp and obtains final products；
(6) after-ripening is refrigerated
The Yoghourt fermented is sent into refrigeration 6-8 hours is carried out in 4-8 DEG C of freezer, acidity can still rise during refrigerating,
Flavor components diacetyl content can increase simultaneously, and a variety of flavor substances mutually balance the characteristic flavor on basis to form yogurt.
Pure white with the Yoghourt color and luster that this is formulated preparation, sour-sweet mouthfeel is moderate, mouthfeel meta-acid, there is whey precipitation.
Example IV
(1) allotment and sterilization
0.3% acesulfame potassium, 0.3% propylene glycol alginate are added to reconstituted milk or fresh milk, stirring to whole dissolvings will be mixed
Close breast and be warming up to 60-65 DEG C, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
(2) preparation of corn juice and maize pulp
Choose surface clean, clean and tidy, free from insect pests, unstained iblet to be cleaned with clear water, quality 2 is pressed with distilled water:1 mixing is equal
It is even, add in juice extractor and beat 5-10 minutes, corn juice is separated with maize pulp standby；
(3) seed fermentation agent is prepared
It is fermentation substrate, warp that the corn juice prepared in 0.5% (1) is added to the reconstituted milk or fresh milk after the allotment sterilization of part
40-44 DEG C is cooled to after sterilization, the mixed bacteria of 2% lactobacillus bulgaricus and streptococcus thermophilus is added, in 40-44 DEG C of culture
6-8 hours, through 2 passages, it is made at seed fermentation agent, 0-4 DEG C and preserves；
(4) maize pulp-cow's milk mixture is prepared
Reconstituted milk or fresh cow milk that the maize pulp prepared in (1) is added after remaining allotment sterilization, are well mixed, 100 DEG C of sterilizations
10 minutes, it is cooled to 40-44 DEG C and obtains maize pulp-cow's milk mixture；
(5) low sugar high dietary fiber Yoghourt is prepared
Access seed fermentation agent into maize pulp-cow's milk mixture, inoculum concentration, which is 7%, 40-44 DEG C of fermented and cultured, to be reached to pH
3.4-3.6, continues to stop fermentation after fermenting 12 hours, pressure refining removes maize pulp and obtains final products；
(6) after-ripening is refrigerated
The Yoghourt fermented is sent into 0-4 DEG C of freezer and refrigerated, 4-6 hours, acidity can still rise during refrigerating,
Flavor components diacetyl content can increase simultaneously, and a variety of flavor substances mutually balance the characteristic flavor on basis to form yogurt.
Pure white with the Yoghourt color and luster that this is formulated preparation, with strong acidified milk peculiar taste, but bottom of bottle has a small amount of precipitation
Precipitation, sense of eking out a living.
Protection scope of the present invention is not limited to aforesaid operations example, and all technologies identical or equivalent with the present invention are each fallen within
In protection scope of the present invention.
Claims (6)
1. a kind of preparation method of low sugar high dietary fiber Yoghourt, it is characterised in that the mass fraction including following components：
Cow's milk 40%-50%, corn 15%-20%, sweetener 0.3%-0.5%, stabilizer 0.2%-0.3%, appropriate amount of water.
2. in accordance with the method for claim 1, this method comprises the following steps：
(1) allotment and sterilization
Sweetener, the stabilizer of proportional quantity are added to reconstituted milk or fresh milk, mixing breast is warming up to by stirring to whole dissolvings
60-65 DEG C, homogeneous is carried out under 20-25MPa pressure, is then sterilized；
(2) preparation of corn juice and maize pulp
Choose surface clean, clean and tidy, free from insect pests, unstained iblet to be cleaned with clear water, quality 1 is pressed with distilled water:1 mixing is equal
It is even, add in juice extractor and beat 5-10 minutes, corn juice is separated with maize pulp standby；
(3) seed fermentation agent is prepared
The corn juice prepared into the reconstituted milk or fresh milk addition 0.5%-2.0% (1) after the allotment sterilization of part is fermentation
Matrix, is cooled to 40-44 DEG C after sterilization, the mixed bacteria of 2% lactobacillus bulgaricus and streptococcus thermophilus is added, in 40-
44 DEG C are cultivated 6-8 hours, through 2 passages, are made at seed fermentation agent, 0-4 DEG C and are preserved；
(4) maize pulp-cow's milk mixture is prepared
Reconstituted milk or fresh cow milk that the maize pulp prepared in (1) is added after remaining allotment sterilization, are well mixed, 100 DEG C of sterilizations
10 minutes, it is cooled to 40-44 DEG C and obtains maize pulp-cow's milk mixture；
(5) low sugar high dietary fiber Yoghourt is prepared
Seed fermentation agent is accessed into maize pulp-cow's milk mixture, inoculum concentration is 5%-7%, and 40-44 DEG C of fermented and cultured to pH reaches
To 3.4-3.6, continue to stop fermentation after fermenting 12 hours, pressure refining removes maize pulp and obtains final products；
(6) after-ripening is refrigerated
The Yoghourt fermented is sent into freezer and refrigerated, acidity can still rise during refrigerating, while flavor components
Diacetyl content can increase, and a variety of flavor substances mutually balance the characteristic flavor on basis to form yogurt.
3. method according to claim 2, it is characterised in that (2) step is that corn juice is added to 40-50 DEG C of ox
Fermentation substrate is used as in milk.
4. method according to claim 2, it is characterised in that the sugariness of prepared low sugar high dietary fiber Yoghourt is profit
Adjusted with sweetener, selected from acesulfame potassium, Aspartame, Sucralose one or more.
5. method according to claim 2, it is characterised in that (1) stabilizer that the step is added, selected from pectin, is tied cold
Glue, sodium alginate, the one or more of propylene glycol alginate.
6. method according to claim 2, it is characterised in that the step temperature of ice house described in (6) is controlled in 4-8 DEG C, after-ripening
Time control was at 4-6 hours.
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| CN109619185A (en) * | 2018-10-25 | 2019-04-16 | 上海兰明食品科技有限公司 | A kind of drinks improving intestinal flora |
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