CN107197943A - A kind of preparation method of anti-oxidant cape jasmine fruit acidified milk - Google Patents
A kind of preparation method of anti-oxidant cape jasmine fruit acidified milk Download PDFInfo
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- CN107197943A CN107197943A CN201710498210.1A CN201710498210A CN107197943A CN 107197943 A CN107197943 A CN 107197943A CN 201710498210 A CN201710498210 A CN 201710498210A CN 107197943 A CN107197943 A CN 107197943A
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- cape jasmine
- jasmine fruit
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- acidified milk
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- 244000111489 Gardenia augusta Species 0.000 title claims abstract description 64
- 235000018958 Gardenia augusta Nutrition 0.000 title claims abstract description 64
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 63
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 8
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 8
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- 238000000034 method Methods 0.000 claims abstract description 9
- 235000020122 reconstituted milk Nutrition 0.000 claims abstract description 9
- 230000001580 bacterial effect Effects 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 12
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 12
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 7
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- 229910052708 sodium Inorganic materials 0.000 claims description 7
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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- 239000012153 distilled water Substances 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 2
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- 238000000855 fermentation Methods 0.000 abstract description 10
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- ZTOJFFHGPLIVKC-YAFCTCPESA-N (2e)-3-ethyl-2-[(z)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound S\1C2=CC(S(O)(=O)=O)=CC=C2N(CC)C/1=N/N=C1/SC2=CC(S(O)(=O)=O)=CC=C2N1CC ZTOJFFHGPLIVKC-YAFCTCPESA-N 0.000 description 4
- 241000194017 Streptococcus Species 0.000 description 4
- -1 iridoid glycosides compound Chemical class 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- MQBFFYQCZCKSBX-UHFFFAOYSA-N 5-hydroxy-6,7,8-trimethoxy-2-(3,4,5-trimethoxyphenyl)chromen-4-one Chemical compound COC1=C(OC)C(OC)=CC(C=2OC3=C(OC)C(OC)=C(OC)C(O)=C3C(=O)C=2)=C1 MQBFFYQCZCKSBX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- XJMPAUZQVRGFRE-SCHFUKFYSA-N Gardenoside Natural products O=C(OC)C=1[C@H]2[C@H]([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)[C@@](O)(CO)C=C2 XJMPAUZQVRGFRE-SCHFUKFYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012496 blank sample Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- XJMPAUZQVRGFRE-AYDWLWLASA-N methyl (1s,4as,7s,7as)-7-hydroxy-7-(hydroxymethyl)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4a,7a-dihydro-1h-cyclopenta[c]pyran-4-carboxylate Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1[C@](C=C2)(O)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O XJMPAUZQVRGFRE-AYDWLWLASA-N 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 239000012488 sample solution Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 1
- PANKHBYNKQNAHN-JTBLXSOISA-N Crocetin Natural products OC(=O)C(\C)=C/C=C/C(/C)=C\C=C\C=C(\C)/C=C/C=C(/C)C(O)=O PANKHBYNKQNAHN-JTBLXSOISA-N 0.000 description 1
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 1
- 229930188400 Gardenin Natural products 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- PANKHBYNKQNAHN-JUMCEFIXSA-N carotenoid dicarboxylic acid Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)O)C=CC=C(/C)C(=O)O PANKHBYNKQNAHN-JUMCEFIXSA-N 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- PANKHBYNKQNAHN-MQQNZMFNSA-N crocetin Chemical compound OC(=O)C(/C)=C/C=C/C(/C)=C/C=C/C=C(\C)/C=C/C=C(\C)C(O)=O PANKHBYNKQNAHN-MQQNZMFNSA-N 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229930182489 iridoid glycoside Natural products 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical class [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 1
- 235000019394 potassium persulphate Nutrition 0.000 description 1
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- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
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
-
- 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
- A23V2400/513—Adolescentes
Abstract
The invention discloses a kind of preparation method of anti-oxidant cape jasmine fruit acidified milk, it is the extraction cape jasmine fruit water extract from cape jasmine fruit, probiotics is inoculated in the reconstituted milk containing cape jasmine fruit water extract, cape jasmine fruit acidified milk is obtained after fermentation, to improve the nutritive value of cape jasmine fruit utilization rate and acidified milk.Cape jasmine fruit acidified milk the key technical indexes obtained by this method fermentation meets the relevant regulations of standard GB/T 19,302 2010, and wherein viable count content is slightly higher.The acidified milk is nutritious, aromatic flavour, can balance intestinal flora.
Description
First, technical field
The present invention relates to a kind of preparation method of acidified milk, specifically a kind of preparation of anti-oxidant cape jasmine fruit acidified milk
Method, belongs to dairy products and its manufacture field.
2nd, background technology
Cape jasmine fruit is as China's traditional Chinese medicine, with the effect such as protect liver, cholagogic, decompression, hemostasis, heat-clearing, antidiarrheal, while it
It is also one of first integration of drinking and medicinal herbs material that the Ministry of Public Health promulgates.The compound identified is separated from cape jasmine fruit carotenoids
Plain (crocin, crocetin), iridoid glycosides compound (Gardenoside, Gardenoside), flavonoids, organic acid ester, alcohol
Class compound, polysaccharide etc..Gardenin is the major product of cape jasmine deep processing, is natural pigment, nontoxic, safe, is had
Certain nutritive value and healthcare function.
3rd, the content of the invention
The present invention is intended to provide a kind of preparation method of anti-oxidant cape jasmine fruit acidified milk, is sent out using probiotics composite ferment
The composite milk material of ferment cape jasmine fruit reconstituted milk or fresh milk, produces cape jasmine fruit acidified milk, to improve the utilization rate of cape jasmine fruit, improves simultaneously
The nutritive value of acidified milk.
The preparation method of the anti-oxidant cape jasmine fruit acidified milk of the present invention, comprises the following steps：
Step 1：The preparation of cape jasmine fruit water extract
Appropriate cape jasmine fruit is taken, by 1:10 mass ratio adds distilled water, and 2h is extracted at 90 DEG C, repeats to close after extracting 3 times
And extract solution, rotate (0.1KPa, 55 DEG C), subsequent vacuum freeze drying (- 55 DEG C, 24 hours), obtain powdered cape jasmine fruit water
Extract；
Step 2：The preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis are with mass ratio 1:1:1 ratio mixing, obtains fermented by mixed bacterium agent；
Step 3：The preparation of cape jasmine fruit acidified milk
By 85-90 mass parts reconstituted milk or fresh milk, 0.2-0.6 mass parts cape jasmine fruits water extract, 8-10 mass parts sucrose, 1-
2 mass parts FOSs, 1-3 mass parts casein sodium stabilizers are mixed and stirred for uniformly, the homogeneous under 45 DEG C, 30MPa
15min obtains mixed liquor；Gained mixed liquor is heated to 90-95 DEG C and sterilization 20min is incubated, being then cooled to 42 DEG C must mix
Close emulsion；0.1 mass parts fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, ferment 4-6h after inoculation at 42-43 DEG C,
It is 4.3-4.5, the after-ripening 12-24h at 4 DEG C to pH value, produces cape jasmine fruit acidified milk.
The reconstituted milk that the present invention is used is according to 5 with whole milk powder and skimmed milk power:1 mass ratio allotment, solid
Thing content is 12g/100g.Whole milk powder comprehensive nutrition, equilibrium, are suitable for ordinary consumer and eat；Skimmed milk power fat content
Low, protein content is higher, is particularly suitable for requiring supplementation with the crowd of high protein.Reconstituted milk fully combines two kinds of milk powder
Advantage.
Compared with the prior art, beneficial effects of the present invention are embodied in：
1st, the present invention is extracted to cape jasmine fruit in 90 DEG C of water-bath insulations, is effectively protected the color and luster and active matter of cape jasmine fruit
Matter.
2nd, the present invention by lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis with mass ratio 1:1:1 ratio is mixed
Close, obtain fermented by mixed bacterium agent, compared with common fermentation breast, with the addition of is beneficial to the bifidobacterium adolescentis of health.
3rd, casein sodium is with the addition of in cape jasmine fruit acidified milk of the invention, retentiveness effect is compared with the newborn effect of common fermentation
Good, casein sodium is that most perfect protein has high gelation and trophism in the excellent additive of one in itself.
4th, the cape jasmine fruit acidified milk the key technical indexes obtained by this method fermentation meets standard GB/T 19302-2010's
Relevant regulations.
5th, the present invention has that technique is simple, be easy to operation, and the cape jasmine fruit acidified milk being made is nutritious, aromatic flavour, color
Pool is tempting, the advantages of in good taste.
4th, embodiment
Non-limiting embodiment is described below：
Embodiment 1：
The preparation method of cape jasmine fruit acidified milk is as follows in the present embodiment：
1st, the preparation of cape jasmine fruit water extract
By 1:10 mass ratio is added water into cape jasmine fruit, and 2h is extracted at 90 DEG C, repeats to merge extract solution after extracting 3 times,
Rotate (0.1KPa, 55 DEG C), subsequent vacuum freeze drying (- 55 DEG C, 24 hours), obtain powdered cape jasmine fruit water extract；
2nd, the preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis are with mass ratio 1:1:1 ratio mixing, obtains fermented by mixed bacterium agent；
3rd, the preparation of cape jasmine fruit acidified milk
89 mass parts reconstituted milks or fresh milk, 0.2 mass parts cape jasmine fruit water extract, 8.7 mass parts sucrose, 1 mass parts are low
Fructooligosaccharides, 3 mass parts casein sodium stabilizers are mixed and stirred for uniformly, and homogeneous 15min obtains compound under 45 DEG C, 30MPa
Liquid；Gained mixed liquor is heated to 90-95 DEG C and sterilization 20min is incubated, 42 DEG C is then cooled to and obtains mixed emulsion；To gained
0.1 mass parts fermented by mixed bacterium agent is inoculated with mixed emulsion, ferment 6h after inoculation at 43 DEG C, is 4.3-4.5 to pH value, then
In after-ripening 12-24h at 4 DEG C, cape jasmine fruit acidified milk is produced.
The present embodiment fermentation gained cape jasmine fruit acidified milk technical indicator meets standard GB/T 19302-2010 correlation rule
It is fixed.
Embodiment 2：
The preparation method of cape jasmine fruit acidified milk is as follows in the present embodiment：
1st, the preparation of cape jasmine fruit water extract
By 1:10 mass ratio is added water into cape jasmine fruit, and 2h is extracted at 90 DEG C, repeats to merge extract solution after extracting 3 times,
Rotate (0.1KPa, 55 DEG C), subsequent vacuum freeze drying (- 55 DEG C, 24 hours), obtain powdered cape jasmine fruit water extract；
2nd, the preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis are with mass ratio 1:1:1 ratio mixing, obtains fermented by mixed bacterium agent；
3rd, the preparation of cape jasmine fruit acidified milk
By 87 mass parts reconstituted milks or fresh milk, 0.4 mass parts cape jasmine fruit water extract, 9.0 mass parts sucrose, 1.5 mass parts
FOS, 2 mass parts casein sodium stabilizers are mixed and stirred for uniformly, and homogeneous 15min must be mixed under 45 DEG C, 30MPa
Feed liquid；Gained mixed liquor is heated to 90-95 DEG C and sterilization 20min is incubated, 42 DEG C is then cooled to and obtains mixed emulsion；To institute
Obtain in mixed emulsion and be inoculated with 0.1 mass parts fermented by mixed bacterium agent, ferment 6h after inoculation at 42 DEG C, be 4.3-4.5 to pH value,
The after-ripening 12-24h at 4 DEG C, produces cape jasmine fruit acidified milk.
The present embodiment fermentation gained cape jasmine fruit acidified milk technical indicator meets standard GB/T 19302-2010 correlation rule
It is fixed.
Embodiment 3：
The preparation method of cape jasmine fruit acidified milk is as follows in the present embodiment：
1st, the preparation of cape jasmine fruit water extract
By 1:10 mass ratio is added water into cape jasmine fruit, and 2h is extracted at 80-90 DEG C, is repeated to merge after extracting 3 times and is extracted
Crude product is obtained after liquid, revolving (0.1KPa, 55 DEG C), subsequent vacuum freeze drying (- 55 DEG C, 24 hours) obtains cape jasmine fruit water
Extract；
2nd, the preparation of leavening
Lactobacillus bulgaricus (cfu/ grams of active bacterial content >=10,000,000,000) purchased in market, streptococcus thermophilus (active bacterial content >=
10000000000 cfu/ grams), bifidobacterium adolescentis bacterium powder (cfu/ grams of active bacterial content >=10,000,000,000), by lactobacillus bulgaricus, thermophilic
Streptococcus, bifidobacterium adolescentis are with mass ratio 1:1:1 ratio mixing, obtains fermented by mixed bacterium agent；
3rd, the preparation of cape jasmine fruit acidified milk
88 mass parts reconstituted milks or fresh milk, 0.6 mass parts cape jasmine fruit water extract, 8.3 mass parts sucrose, 2 mass parts are low
Fructooligosaccharides, 1 mass parts casein sodium stabilizer are mixed and stirred for uniformly, and homogeneous 15min obtains compound under 45 DEG C, 30MPa
Liquid；Gained mixed liquor is heated to 90-95 DEG C and sterilization 20min is incubated, 42 DEG C is then cooled to and obtains mixed emulsion；To gained
0.1 mass parts fermented by mixed bacterium agent is inoculated with mixed emulsion, ferment 6h after inoculation at 42 DEG C, is 4.3-4.5 to pH value, then
In after-ripening 12-24h at 4 DEG C, cape jasmine fruit acidified milk is produced.
The present embodiment fermentation gained cape jasmine fruit acidified milk technical indicator meets standard GB/T 19302-2010 correlation rule
It is fixed.
Embodiment 4：Antioxidation activity is evaluated
1、DPPH.Scavenging activity
Take 8mL 1.0 × 10-4Mol/L DPPH ethanol solutions and 2mL sample solutions or 95% ethanol (blank control) are mixed
Close, 30min is reacted in dark place at room temperature after fully shaking.Then by sample at room temperature 3500rpm centrifuge 5min, take supernatant in
Light absorption value is surveyed at 517nm.DPPH (%) clearance rate is calculated with following formula：
Wherein：A0=blank absorbency, A1=sample extraction thing light absorption value.
2nd, ABST radical scavenging activities
ABTS is dissolved with 2.45mmol/L potassium peroxydisulfates+, it is configured to 7mmol/L ABTS+Storing solution, in room temperature, lucifuge bar
14h is stood under part.Prepare ABTS+.Liquid is determined, by ABTS+.Storing solution is diluted with phosphate buffer (10mmol/L, pH7.4),
Determined when its absorbance is reached 0.700 ± 0.020 at 734nm wavelength.Take 4mLABTS+.Liquid is determined, 1mL is added and treats test sample
After product, vibration 30s, by sample, 3500rpm centrifuges 5min at room temperature, takes supernatant to survey light absorption value at 734nm.Distilled water generation
Blank control is used as sample solution.
Wherein：A0=blank sample absorbance, A1=sample absorbance.
3rd, FRAP reducing powers
Take 1mL various concentrations sample diluting liquids, add 2.5mL phosphate buffers (200mmol/L, pH 6.6) and
2.5mL1g/L potassium ferricyanide solution.50 DEG C of water bath with thermostatic control 20min, add 2.5mL 100g/L solution of trichloroacetic acid afterwards,
3500rpm centrifuges 10min.After centrifugation terminates, 2.5mL sample supernatants are taken, 2.5mL distilled water and 0.5mL 0.01g/L is added
Liquor ferri trichloridi.Stand after 10min, absorbance is detected at 700nm wavelength.
Wherein：A0=blank sample absorbance, A1=sample absorbance.
4th, antioxidation activity result
Cape jasmine fruit water extract acidified milk is added compared with control fermentation newborn (being not added with cape jasmine fruit water extract), its anti-oxidant energy
Power significantly increases (P<0.01) more polyphenol, is contained in cape jasmine fruit water extract, this has close relationship with its oxidation resistance.
The antioxidation activity of the cape jasmine fruit acidified milk of table 1 and control fermentation breast
Claims (6)
1. a kind of preparation method of anti-oxidant cape jasmine fruit acidified milk, it is characterised in that comprise the following steps：
Step 1：The preparation of cape jasmine fruit water extract
The cape jasmine fruit for taking appropriate complete, nothing to go mouldy, by 1:10 mass ratio adds distilled water, and 2h is extracted at 90 DEG C, and repetition is carried
Take and merge extract solution after 3 times, rotate, subsequent vacuum freeze drying, obtain powdered cape jasmine fruit water extract；
Step 2：The preparation of leavening
Lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium adolescentis bacterium powder are mixed with mass ratio, fermented by mixed bacterium is obtained
Agent；
Step 3：The preparation of cape jasmine fruit acidified milk
By 85-90 mass parts reconstituted milk or fresh milk, 0.2-0.6 mass parts cape jasmine fruits water extract, 8-10 mass parts sucrose, 1-2 matter
Amount part FOS, 1-3 mass parts casein sodium stabilizers are mixed and stirred for uniformly, the homogeneous 15min under 45 DEG C, 30MPa
Obtain mixed liquor；Gained mixed liquor is heated to 90-95 DEG C and sterilization 20min is incubated, breast must be mixed by being then cooled to 42 DEG C
Liquid；Fermented by mixed bacterium agent is inoculated with into gained mixed emulsion, ferment 4-6h after inoculation at 42-43 DEG C, the after-ripening at 4 DEG C
12-24h, produces cape jasmine fruit acidified milk.
2. according to the method described in claim 1, it is characterised in that：
In step 1, the drying temperature of vacuum freeze drying is -55 DEG C, and drying time is 24 hours.
3. according to the method described in claim 1, it is characterised in that：
Cfu/ grams of active bacterial content >=10,000,000,000 of lactobacillus bulgaricus, the cfu/ of the active bacterial content of streptococcus thermophilus >=10,000,000,000
Gram, cfu/ grams of active bacterial content >=10,000,000,000 of bifidobacterium adolescentis bacterium powder.
4. according to the method described in claim 1, it is characterised in that：
Lactobacillus bulgaricus, streptococcus thermophilus, the mass ratio of bifidobacterium adolescentis bacterium powder mixing are 1:1:1.
5. according to the method described in claim 1, it is characterised in that：
The inoculum concentration of fermented by mixed bacterium agent is 0.1 mass parts.
6. according to the method described in claim 1, it is characterised in that：
It is 4.3-4.5 that fermented by mixed bacterium agent is inoculated with into gained mixed emulsion and is fermented to pH value.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106383A (en) * | 2011-01-18 | 2011-06-29 | 合肥工业大学 | Litsea coreana yoghourt and preparation method and application thereof |
| CN104938633A (en) * | 2015-06-17 | 2015-09-30 | 许昌学院 | Cape jasmine yoghourt and preparation method thereof |
| CN106417595A (en) * | 2016-09-13 | 2017-02-22 | 合肥工业大学 | Preparation method of kiwi fruit and bitter gourd fermented milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106383A (en) * | 2011-01-18 | 2011-06-29 | 合肥工业大学 | Litsea coreana yoghourt and preparation method and application thereof |
| CN104938633A (en) * | 2015-06-17 | 2015-09-30 | 许昌学院 | Cape jasmine yoghourt and preparation method thereof |
| CN106417595A (en) * | 2016-09-13 | 2017-02-22 | 合肥工业大学 | Preparation method of kiwi fruit and bitter gourd fermented milk |
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