CN107019046A - A kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and preparation method thereof - Google Patents
A kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and preparation method thereof Download PDFInfo
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- CN107019046A CN107019046A CN201710446795.2A CN201710446795A CN107019046A CN 107019046 A CN107019046 A CN 107019046A CN 201710446795 A CN201710446795 A CN 201710446795A CN 107019046 A CN107019046 A CN 107019046A
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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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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Abstract
The invention discloses antibacterial anti-oxidant instant buffalo grandmother custard flower of one kind and preparation method thereof.The preparing raw material of the buffalo grandmother custard flower includes following components：Counted by 100 parts by weight of buffalo milk, sugar is 2~8 parts, creamy taste is 3~10 parts, milk coagulant is 6~12 parts, and the milk coagulant includes dregea sinensis var. corrugata milk coagulant, ginger juice and glucono-delta-lactone.Present invention process is simple, instant, is particularly suitable for use in " fresh milk " of current rapid rising, enriches fresh milk distinguishing products；The obtained milky white flexible, mouthfeel of milk custard flower prod is soft, nutritious；Because using enzymolysis curdled milk technique, milk custard flower prod contains more rich active material-milk peptide, with preferable anti-oxidant and bacteria resistance function.
Description
Technical field
The invention belongs to milk processing technique field, more particularly to a kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and its
Preparation method.
Background technology
Current folk tradition Chinese flowering quince juice etc. is reconstituted into milk, produces the ginger milk curd, pineapple milk and pawpaw of curdled appearance
Milk is eaten.Eating mouth feel such as jellied bean curd after milk solidification, soft mouth of feeling well, but, local flavor denseer than jellied bean curd milk fragrance is more preferably, existing China
Still there are making, but this conventional fabrication method in some southern snack bars, take that the time is time-consuming, and the solidification fruit juice with freezing action is not
Form product, it is impossible to industrial production in bulk, product is difficult to preserve, transport inconvenience is difficult popularization and application.
The content of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and its preparation side
Method.In the dregea sinensis var. corrugata curdled milk preparation that the present invention is used contain dregea sinensis var. corrugata plant mikl-clotting enzyme, can more than 70 DEG C enzymolysis protein matter
And curdled milk, obtained milk custard flower is containing more rich active material --- milk peptide, and milk peptide has preferably anti-oxidant
And bacteria resistance function.The flower nutrition of milk custard is complete, prepares simple, instant.
First aspect present invention is spent there is provided the antibacterial anti-oxidant instant buffalo grandmother custard of one kind, the buffalo grandmother custard flower
Preparing raw material includes following components：Counted by 100 parts by weight of buffalo milk, sugar is 2~8 parts, creamy taste is 3~10 parts, milk coagulant
For 6~12 parts, the milk coagulant includes dregea sinensis var. corrugata milk coagulant, ginger juice and glucono-δ-lactone.
Further, in the milk coagulant weight ratio of dregea sinensis var. corrugata milk coagulant, ginger juice and glucono-δ-lactone for 5~
8：1~3：0.1~0.3.
Preferably, the preparing raw material of the buffalo grandmother custard flower includes following components：Using buffalo milk as 100 parts by weight
Meter, sugar is 4~5 parts, and cream is 5~6 parts, and glucono-δ-lactone is 0.15~0.2 part, ginger juice is 1.8~2 parts, dregea sinensis var. corrugata
Milk coagulant is 5~6 parts.
Further, dry matter content is not less than 18% in the buffalo milk.
There is provided the preparation method of the antibacterial anti-oxidant instant buffalo grandmother custard flower, the preparation for second aspect of the present invention
Method comprises the following steps：
Step (1) weighs raw material in proportion, is preheated after buffalo milk is mixed with sugar, cream, the compound after preheating is entered
Row homogeneous, makes compound be sufficiently mixed uniformly；
Compound after step (2) homogeneous carries out bus sterilization, kills harmful microorganism；
Step (3) addition milk coagulant carries out enzymolysis curdled milk and obtains milk custard flower.
Further, step (1) preheating temperature is 50 DEG C -60 DEG C.
Further, step (2) homogenizing temperature is 55-60 DEG C, and pressure is 18-25MPa.
Further, step (3) curdled milk process pH 5.5-6.0, temperature is 70~90 DEG C, is incubated 3-5min.Present invention choosing
Dregea sinensis var. corrugata renin has high temperature resistant feature (most suitable 60 DEG C or so of the curdling temperature of general plant rennet, and dregea sinensis var. corrugata egg
White enzyme is 85 DEG C, is a kind of high temperature renin), in addition, milk protein is raised with temperature, curdled milk performance is strengthened (easily solidifying
Breast).
One of feature of the present invention is that the present invention spends raw material using buffalo milk as milk custard, and buffalo milk nutritive value enriches,
The dry matter contents such as its butter oil, lactoprotein and mineral matter are up to 18% (1.5 times of common Holstein cow milk), but product development
Utilization rate is relatively low, mainly with traditional products such as Pasteur's fresh milk, Yoghourt, newborn cakes, makes milk custard using buffalo milk and spends, milky white to have bullet
Property, mouthfeel are soft, nutritious.It is only 12% using common Holstein-Friesian milk solids content, the milk custard flower prepared
Product grumeleuse is soft, poor taste.
The two of feature of the present invention are that existing plant origin milk coagulant is typically difficult to carry out curdled milk under the high temperature conditions,
Although few plant origin milk coagulants can be in more than 70 DEG C environmental works.The present invention uses this laboratory and independently ground
The dregea sinensis var. corrugata milk coagulant of system, its main curdling component is molecular weight 24KDa protease procerain B (dregea sinensis var. corrugata curdled milks
Enzyme), sulfydryl is the active group of curdled milk, and the enzyme high temperature resistant, acid-proof alkaline are preferable, condenser water level is higher.
What is more important dregea sinensis var. corrugata rennin on milk casein (CN) and α-CN, β-CN, κ-CN have degraded to make
With the restriction enzyme site to κ-CN is Pro90-Thr91, generates the functional activity material such as secondary κ-CN and CMP.The present invention
The protein peptides of milk custard flower prod are extracted, and have carried out the functional study such as anti-oxidant and antibacterial, it is found that milk peptide has preferable
Anti-oxidant and bacteria resistance function, based on this, can extend milk custard flower resting period.
Compared with prior art, the invention has the advantages that：1. technique is simple, instant, is particularly suitable for use in
" fresh milk " of current rapid rising, enriches fresh milk distinguishing products；2. the milky white flexible, mouthfeel of product is soft, nutritious；
3. because using enzymolysis curdled milk technique, product contains more rich active material -- milk peptide, with preferably anti-oxidant and
Bacteria resistance function；4. dairy buffalo is Yunnan special advantage milk industry, but there is production technical bottleneck (existing buffalo milk acid
The market competitiveness such as milk, pasteurised milk are weak), it is difficult to the development of characteristic dairy industry is led, the exploitation of milk custard flower prod is conducive to dairy buffalo
The development of industry.
Embodiment
Technical scheme is described in further details with reference to specific embodiment, but the present invention does not limit to
In following technical scheme.
Embodiment 1
1st, experiment material, apparatus and method
(1) material：Fresh buffalo's milk (being provided by Dehong awns city milk cow region centre for spreading), dregea sinensis var. corrugata renin (laboratory
Independent research), papain (1000-1500u/mg), glucono-δ-lactone (GDL), ginger, white granulated sugar be purchased from locality
Supermarket.
(2) laboratory apparatus
Table 2 tests instrument equipment
(3) product quality analysis
1. subjective appreciation asks 10 consumers to carry out sensory evaluation scores at random, to the color and luster of product, structural state, smell, taste
The event of 4 sport such as taste 11 is scored.
2. physical and chemical index is determined
Protein measuring：With reference to national standard GB 5009.5-2010；The measure of fat：With reference to national standard GB 5413.30-
2010；The measure of non-fat solid：With reference to national standard GB 5413.39-2010；The measure of pH value：Determined with pH meter.
3. sanitary safety index
Enumeration of coliforms：With reference to GB4789.3-2010；Mould and yeast counts：With reference to GB4789.15-2010.
4. the research of functional activity
Product goes out enzyme in 95 DEG C, 10min, and regulation pH is adjusted to 4.6, casein is fully precipitated, gained supernatant after filtering
Anti-oxidant research is carried out after 5 times of concentration, and concentrate is dried under vacuum to constant weight for bacteriostatic experiment.
Degree of hydrolysis (DH)：Ninhydrin method；The measure of ABTS+ free radical scavenging activities (TEAC)；DPPH free radicals are clear
Except rate：Shimada methods；Reducing power (RP)：Oyaizu methods；Hydroxy radical (OH) scavenging capacity：1,10- phenanthrolines method is surveyed
It is fixed；Bacteriostatic activity：Agar diffusion method is determined；Minimal inhibitory concentration：Broth dilution method.
The preparation method of instant buffalo milk " milk custard flower " comprises the following steps：
The preparation of dregea sinensis var. corrugata milk coagulant：Using the side disclosed in the Chinese patent application of Application No. 201310230745.2
It is prepared by method.
The preparation of ginger juice：Jiang Yushui presses 1：1 weight ratio is filtered after squeezing the juice, and takes ginger juice filtrate standby.
A, Recipe screening
(1) raw material：Using dry matter content >=18%, the standard compliant fresh buffalo milk of quality safety index as raw material.
(2) dispensing
1. experimental design
Screen sugar (2%, 3%, 4%, 5%, 6%), whipping cream (3%, 4%, 5%, 6%, 7%) ginger juice of different proportion
(1%, 2%, 3%), dregea sinensis var. corrugata milk coagulant (5%, 6%, 7%), glucono-δ-lactone (0.1%, 0.2%, 0.3%) etc.
Addition.
2. the preferred formulations of single factor test and response surface experiment screening milk custard flower prod are passed through：Based on the total amount of buffalo milk, in vain
Sugar 4%, whipping cream 5%, milk coagulant 8% (glucono-δ-lactone 0.18%, ginger juice 1.92%, dregea sinensis var. corrugata milk coagulant
5.9%).
(3) preheat：Raw milk is preheated before homogeneous, it is preliminary kill most bacterium and pathogenic bacteria in raw milk,
Suppress the activity of enzyme in breast, preheating temperature is 55 DEG C.
(4) homogeneous
The buffalo milk for adding dispensing is subjected to homogeneous with homogenizer, homogenizing temperature is 55-80 DEG C, and homogenization pressure is 18-
25MPa。
(5) pasteurize
Mixed material is heated to 63 DEG C, 30min is incubated, the harmful microorganism in raw material is killed.
(6) curdled milk
1. optimal curdling temperature screening, is shown in Table 1
The curdling temperature of table 1 is to milk custard flower prod quality
Optimal curdling temperature is screened for 75 DEG C from table 1.
(2) milk coagulant is added：Milk custard flower milk coagulant is added in mixture after allotment, sterilization, heating in proportion, by buffalo
Milk total amount meter, the formula of milk coagulant is glucono-δ-lactone 0.18%, ginger juice 1.98%, dregea sinensis var. corrugata 5.89%.
2. it is incubated curdled milk：Adjust pH 5.5-6.0, the milk coagulant (the 8.0% of raw milk's mass) described in adding technology 1,75
3-6min is kept at DEG C, curdled milk is digested into uniform and smooth grumeleuse.
(7) quality inspection and finished product
Product sensory, physics and chemistry, sanitary safety index and its protein peptides functional activity are shown in Table 3, table 4, table 5.
Embodiment 2
Milk custard flower prod is processed
(1) raw material preparation：Buffalo milk 5kg, white sugar 0.2kg, whipping cream 0.25kg, total 5.45kg.
(2) mix, preheat：Various dispensings are accurately weighed, and buffalo milk is mixed with white sugar, whipping cream, 55 DEG C are heated to,
Make preheating of mixed material.
(3) homogeneous：By compound homogenizing temperature be 55-80 DEG C, pressure be 18-25MPa under conditions of homogeneous, make mixing
Material is sufficiently mixed uniform.
(4) pasteurize：Mixed material after homogeneous is under conditions of 72~75 DEG C in water-bath 10min, killing raw material
Harmful microorganism.
(5) heat, dispense：Mixed material is heated to optimal 75 DEG C of curdling temperature, and quickly dispensed to 1000ml containers
In.
(6) milk coagulant is added：Glucono-δ-lactone 1.8g, ginger juice 19.2g, dregea sinensis var. corrugata milk coagulant 59g accurately are measured,
Adjust pH 5.5-6.0.
(7) insulation curdled milk, finished product：Container is sealed, 3-6min is kept at 75 DEG C, curdled milk is digested, treats that buffalo milk solidifies
.
3rd, product quality research
Product sensory, physics and chemistry, sanitary safety index and its protein peptides functional activity, are shown in Table 3,4,5,6.
The milk custard flower prod organoleptic indicator of table 3
Uniform milky is presented in product, and quality is fine and smooth, mouthfeel is soft, with strong milk fragrance.
The physical and chemical index of the milk custard flower prod of table 4
From table 4, milk custard flower prod fat, protein content respectively may be about the 2 of common Holstein cow milk, 1.5 times, battalion
Support value abundant.
The sanitary safety index of table 5
Milk custard flower prod sanitary safety index meets food requirement.
The antioxidation activity of the milk custard flower prod protein peptides of table 6
Degree of hydrolysis represents the degree that milk custard flower protein peptide bond is cleaved, and milk custard flower prod degree of hydrolysis is obvious as shown in Table 6
Higher than buffalo milk.DPPH, TEAC, RP and OH clearance rate are higher to show that protein peptides antioxidation activity is stronger, is shown in table
Buffalo milk<Milk custard flower prod, can draw milk custard flower prod protein peptides have higher antioxidation activity, and with buffalo milk control group
Significant difference.Milk custard flower prod milk peptide content is about 28.75mg/ml glutathione equivalents.
The milk custard flower prod protein peptides bacteriostatic activity (antibacterial circle diameter) of table 7
Bactericidal test is that, using tetracycline as positive control, sterile distilled water makees negative control, passes through antibacterial circle diameter
Size, it can be seen that the test data is feasible.As shown in Table 7, under same concentrations, milk custard flower prod is to staphylococcus aureus
Antibacterial inhibition is superior to buffalo milk control group with Listeria.Explanation enzymolysis buffalo's milk makes milk custard flower to a certain extent
Product generates the protein peptides with bacteria resistance function, while also further illustrating, milk custard flower prod has antibacterial physiological function.
The minimal inhibitory concentration of the milk custard flower prod protein peptides of table 8
As shown in Table 8, staphylococcus aureus and the minimum of Listeria monocytogenes are pressed down according to buffalo milk and milk custard flower prod
Concentration processed shows that milk custard flower prod is stronger compared with buffalo dairy milk starting material to the inhibitory action of staphylococcus aureus and Listeria monocytogenes.
Claims (8)
1. a kind of antibacterial anti-oxidant instant buffalo grandmother custard flower, it is characterised in that the preparing raw material bag of the buffalo grandmother custard flower
Include following components：Counted by 100 parts by weight of buffalo milk, sugar is 2~8 parts, creamy taste is 3~10 parts, milk coagulant is 6~12 parts,
The milk coagulant includes dregea sinensis var. corrugata milk coagulant, ginger juice and glucono-δ-lactone.
2. antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 1, it is characterised in that pass through muscle in the milk coagulant
The weight ratio of rattan milk coagulant, ginger juice and glucono-δ-lactone is 5~8：1~3：0.1~0.3.
3. antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 1, it is characterised in that the buffalo grandmother custard flower
Preparing raw material include following components：Counted by 100 parts by weight of buffalo milk, sugar is 4~5 parts, cream is 5~6 parts, glucose
Acid-delta-lactone is 0.15~0.2 part, ginger juice is 1.8~2 parts, dregea sinensis var. corrugata milk coagulant is 5~6 parts.
4. antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 1, it is characterised in that dry in the buffalo milk
Matter content is not less than 18%.
5. a kind of preparation method of antibacterial anti-oxidant instant buffalo grandmother custard flower as described in Claims 1 to 4 is any, its feature
It is, the preparation method comprises the following steps：
Step (1) weighs raw material in proportion, is preheated after buffalo milk is mixed with sugar, cream, the compound after preheating is carried out equal
Matter, makes compound be sufficiently mixed uniformly；
Compound after step (2) homogeneous carries out bus sterilization, kills harmful microorganism；
Step (3) addition milk coagulant carries out enzymolysis curdled milk and obtains milk custard flower.
6. the preparation method of antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 5, it is characterised in that step
(1) preheating temperature is 50 DEG C -60 DEG C.
7. the preparation method of antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 5, it is characterised in that step
(2) homogenizing temperature is 55-60 DEG C, and pressure is 18-25MPa.
8. the preparation method of antibacterial anti-oxidant instant buffalo grandmother custard flower as claimed in claim 5, it is characterised in that step
(3) curdled milk process pH 5.5-6.0, temperature is 70~90 DEG C, is incubated 3-5min.
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| CN201710446795.2A CN107019046A (en) | 2017-06-14 | 2017-06-14 | A kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and preparation method thereof |
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| CN201710446795.2A CN107019046A (en) | 2017-06-14 | 2017-06-14 | A kind of antibacterial anti-oxidant instant buffalo grandmother custard flower and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110964780A (en) * | 2019-12-24 | 2020-04-07 | 云南农业大学 | Method for targeted screening of antibacterial peptide |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530134A (en) * | 2009-03-10 | 2009-09-16 | 大理白族自治州家畜繁育指导站 | Natural plant milk coagulant and application thereof |
| CN105076415A (en) * | 2014-05-06 | 2015-11-25 | 张春超 | Manufacturing method of ginger milk curd |
-
2017
- 2017-06-14 CN CN201710446795.2A patent/CN107019046A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530134A (en) * | 2009-03-10 | 2009-09-16 | 大理白族自治州家畜繁育指导站 | Natural plant milk coagulant and application thereof |
| CN105076415A (en) * | 2014-05-06 | 2015-11-25 | 张春超 | Manufacturing method of ginger milk curd |
Non-Patent Citations (1)
| Title |
|---|
| 陶亮等: "一种贯筋藤凝乳剂加工的水牛奶乳饼", 《中国乳品工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110964780A (en) * | 2019-12-24 | 2020-04-07 | 云南农业大学 | Method for targeted screening of antibacterial peptide |
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