CN107307079B - Okra buffalo milk yogurt and preparation method thereof - Google Patents

Okra buffalo milk yogurt and preparation method thereof Download PDF

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Publication number
CN107307079B
CN107307079B CN201710593573.3A CN201710593573A CN107307079B CN 107307079 B CN107307079 B CN 107307079B CN 201710593573 A CN201710593573 A CN 201710593573A CN 107307079 B CN107307079 B CN 107307079B
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okra
buffalo
parts
milk
buffalo milk
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CN107307079A (en
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谢芳
杨承剑
曾庆坤
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Guangzhou Yujing Technology Service Co ltd
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GUANGXI ZHUANG AUTONOMOUS REGION BUFFALO INSTITUTE
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy 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
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to okra buffalo milk yoghurt and a preparation method thereof, wherein the okra buffalo milk yoghurt is prepared from the following raw materials in parts by weight: 10-20 parts of okra juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk and 7-10 parts of yoghourt leavening agent, wherein the leavening agent is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the weight ratio of 2: 1: 1: 1 in a mass ratio; the lactobacillus plantarum in the starter is obtained by separating from three-element hybrid milk of self-bred varieties by an inventor, can convert macromolecular substances such as protein, cellulose, pectin and the like into small molecular substances which are easy to absorb by a human body, can also generate lactase and the like which are beneficial to the human body to digest lactose, and has various physiological functions of protecting stomach and liver, preventing aging, enhancing endurance, resisting cancer and the like.

Description

Okra buffalo milk yogurt and preparation method thereof
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, and particularly relates to okra buffalo milk yogurt and a preparation method thereof.
[ background of the invention ]
Hibiscus coccineus, a species of okra with red peel, is an annual herb of the genus Abelmoschus of the family Malvaceae. The red okra fruit pods are rich in amino acids, vitamins, mineral substances, polysaccharides and flavonoids, have health care functions of strengthening physique, resisting fatigue and the like, particularly have good curative effects on various diseases such as gastritis, gastric ulcer and the like, and can be used as a thickening agent to be added into yoghourt to further improve the health care value of the yoghourt as tender fruits contain a viscous substance.
Buffalo milk is used as a characteristic dominant milk seed in south China, the nutrient elements and the value of the buffalo milk are higher than those of black and white flower milk, and the deep processing advantage is obvious. The buffalo milk is a milk product which is prepared by taking fresh buffalo milk as a raw material, performing pasteurization, adding, fermenting and solidifying, and has the effects of promoting digestion, maintaining intestinal microbial balance, preventing cancer, improving body immunity and the like.
At present, China also relates to the preparation research of okra yogurt, for example, Chinese patents: CN 106550990 a "preparation method of okra yogurt", which prepares yogurt by mixing okra, milk and fermentation strains, but at present, deep processing and utilization of okra is less, mainly direct eating is taken as the main purpose, but with the improvement of consumption level of people, requirements for functional products are becoming stronger, and yogurt is already a popular probiotic food, and if okra can be used for producing buffalo milk yogurt, the maximum efficacy of both okra and buffalo milk can be effectively exerted.
[ summary of the invention ]
In view of the above, there is a need to provide a yogurt for buffalo, which can effectively increase the polysaccharide content, protein content and lactic acid bacteria content of buffalo yogurt, and also has the effects of nourishing and protecting stomach, and effectively reduce the risk of stomach illness.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the okra buffalo milk is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of okra juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk and 7-10 parts of yoghourt leavening agent.
Furthermore, the yoghurt starter is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the weight ratio of 2: 1: 1: 1, in terms of mass ratio.
Furthermore, the Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) No. 12, and the preservation number is CCTCC NO: M2015699, and is obtained by separating from fresh buffalo milk.
The invention also provides a preparation method for preparing the okra buffalo milk lactate, which comprises the following steps:
(1) weighing the raw material components in parts by mass;
(2) preparing the red okra juice: picking tender okra pods 8-10 cm long, cleaning, removing stems, dicing, adding boiling water with the same mass ratio as that of okra, scalding for 2-3 min, taking out the okra, adding normal-temperature water with the mass 2-5 times that of the okra into the okra, pulping, centrifuging the pulp in a centrifuge with the rotation speed of 5000r/min after pulping, and taking supernatant to obtain okra juice;
(3) filtering fresh buffalo milk, adding white granulated sugar, mixing, heating to 95 ℃, pre-sterilizing for 5min, cooling, adding the red okra juice obtained in the step (2) when the temperature is reduced to 60 ℃, mixing, and cooling to 40 ℃ to obtain red okra buffalo milk mixed solution;
(4) adding the leavening agent into the mixed liquid obtained in the step (3), uniformly mixing, then cupping, fermenting for 5 hours at a constant temperature of 41 ℃, and stopping fermentation when the acidity reaches 60-70 DEG T;
(5) and (4) placing the fermented okra buffalo milk lactic acid milk obtained in the step (4) in a refrigerator for after-ripening storage at 4 ℃.
Further, the temperature of the normal temperature water in the step (2) is 25-27 ℃.
Further, the buffalo milk in the step (3) is taken from the cow milk of a three-product hybrid buffalo; the three hybrid buffalos are obtained by hybridizing Mora buffalo, Nilerafil buffalo and common buffalo.
Wherein the Mora buffalo is Indian Mora buffalo; the Nephilafil buffalo is Bukistanilafil buffalo; the common buffalo is Guangxi local buffalo.
The sources of the fermentation inoculum are as follows:
purchased from China general microbiological culture Collection center:
1. lactobacillus bulgaricus (preservation number CGMCC NO: 1.6970);
2. streptococcus thermophilus (preservation number CGMCC NO: 1.2718);
3. bifidobacterium pseudolongum (accession number CGMCC NO: 1.3005).
Lactobacillus plantarum 12# separated from fresh buffalo milk by the inventor of the application is preserved in China Center for Type Culture Collection (CCTCC) for short, the address is Wuhan university in Wuhan City, Hubei province, China, the preservation date is 2015.11.25, and the preservation number is CCTCC NO: M2015699.
The protein content of the yoghourt produced by the method is more than or equal to 3.9 and is far higher than the GB19302-2010 national standard requirement.
The content of the lactic acid bacteria in the yoghourt produced by the method is more than or equal to 1.2 hundred million cfu/ml according to the number of the viable bacteria. Far exceeding the national standard requirement of GB 19302-2010.
Yogurt produced by the above method and having an EC for DPPH & free radical50The value was 20.68. mu.g/mL.
The invention has the following beneficial effects:
1. the yoghourt disclosed by the invention integrates the nutrition and health care of the okra and the buffalo milk, is unique in flavor, stable in tissue state and smooth and fine in mouthfeel; the method for preparing the yoghourt by using the buffalo milk and the okra as the main materials has the advantages of low cost, simplicity, easiness in operation, no additive, safety and health; the mixed fermentation of four lactic acid bacteria, namely lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum, has better fermentation effect than that of the conventional lactic acid bacteria, can convert macromolecular substances such as protein, cellulose, pectin and the like into micromolecular substances which are easy to absorb by a human body, can also generate lactase and the like which are beneficial to the digestion of lactose by the human body, and a large amount of live bacteria in the yoghourt can also improve the micro-ecological environment of intestinal tracts of the human body.
2. The okra yoghurt contains more than 10% of okra juice, is rich in pectin and polysaccharide substances, has the characteristics of thickening stability and prebiotics, solves the problem of short storage period of the okra, and improves the additional value of deep processing of the okra. Compared with the common yoghourt, the okra buffalo yoghourt has multiple physiological functions of protecting the stomach and the liver, preventing aging, enhancing endurance and the like.
3. The blanching time of the okra in the boiling water is 2-3 min, if the blanching time is shorter than 2min, the astringent taste of the okra cannot be well removed, the mouthfeel of the yoghurt is influenced, and when the blanching time is longer than 3min, the active substances in the okra are inactivated, and the quality of the buffalo yoghurt is influenced.
[ detailed description ] embodiments
All of the features disclosed in this specification, or all of the steps in any method or process so disclosed, may be combined in any combination, except combinations of features and/or steps that are mutually exclusive.
Any feature disclosed in this specification (including any accompanying claims, abstract) is merely an example of a generic series of equivalent or similar features, unless explicitly described as such.
Example 1:
the okra buffalo milk is prepared from the following raw materials in parts by weight: 10 parts of okra juice, 3 parts of white granulated sugar, 80 parts of buffalo milk and 7 parts of yoghourt leavening agent.
The yoghurt starter is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the proportion of 2: 1: 1: 1, in terms of mass ratio.
The Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) No. 12, and has preservation number of CCTCC NO: M2015699, and is obtained by separating from fresh water cow milk.
The preparation method for preparing the okra buffalo milk lactate comprises the following steps:
(1) weighing the raw material components in parts by mass;
(2) preparing the red okra juice: picking up tender okra pods of 8cm in length, cleaning, removing bases, dicing, adding boiling water with the same mass ratio as that of okra, scalding for 2min, taking out the okra, adding normal-temperature water of which the mass is 2 times that of the okra into the okra, pulping (the temperature of the normal-temperature water in the step (2) is 25 ℃), after finishing pulping, putting the pulp into a centrifuge with the rotation speed of 5000r/min for centrifuging, and taking supernatant to obtain okra juice;
(3) filtering fresh buffalo milk (buffalo milk is obtained by hybridizing three products of hybrid buffalos, wherein the three products of hybrid buffalos are obtained by hybridizing Mora buffalo, Nerafish and common buffalo, the Mora buffalo is Indian Mora buffalo, the Nerafish is Pakistan Nerafish, and the common buffalo is Guangxi local buffalo.), adding white granulated sugar, mixing uniformly, heating to 95 ℃, pre-sterilizing for 5min, cooling, adding the obtained okra juice in the step (2) when the temperature is reduced to 60 ℃, mixing uniformly, and cooling to 40 ℃ to obtain a mixed liquid of the okra cement and the cow milk;
(4) adding the leavening agent into the mixed liquid obtained in the step (3), uniformly mixing, then bagging, fermenting for 5 hours at a constant temperature of 41 ℃, and stopping fermentation when the acidity reaches 60 DEG T;
(5) and (4) placing the fermented okra buffalo milk lactic acid milk obtained in the step (4) in a refrigerator for after-ripening storage at 4 ℃.
Example 2:
the okra buffalo milk is prepared from the following raw materials in parts by weight: 20 parts of okra juice, 3-7 parts of white granulated sugar, 150 parts of buffalo milk and 10 parts of yoghourt leavening agent.
The yoghurt starter is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the proportion of 2: 1: 1: 1, in terms of mass ratio.
The Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) No. 12, and has preservation number of CCTCC NO: M2015699, and is obtained by separating fresh water cow milk.
The preparation method for preparing the okra buffalo milk lactate comprises the following steps:
(1) weighing the raw material components in parts by mass;
(2) preparing the red okra juice: picking tender okra pods of 10cm long, cleaning, removing stems, dicing, adding boiling water with the same mass ratio as that of the okra, scalding for 3min, taking out the okra, adding normal-temperature water of which the mass is 5 times that of the okra into the okra, pulping (the temperature of the normal-temperature water in the step (2) is 27 ℃), centrifuging the pulp in a centrifuge with the rotation speed of 5000r/min after pulping, and taking supernatant to obtain okra juice;
(3) filtering fresh buffalo milk (buffalo milk is obtained by hybridizing three products of hybrid buffalos, wherein the three products of hybrid buffalos are obtained by hybridizing Mora buffalo, Nerafish and common buffalo, the Mora buffalo is Indian Mora buffalo, the Nerafish is Pakistan Nerafish, and the common buffalo is Guangxi local buffalo.), adding white granulated sugar, mixing uniformly, heating to 95 ℃, pre-sterilizing for 5min, cooling, adding the obtained okra juice in the step (2) when the temperature is reduced to 60 ℃, mixing uniformly, and cooling to 40 ℃ to obtain a mixed liquid of the okra cement and the cow milk;
(4) adding the leavening agent into the mixed liquid obtained in the step (3), uniformly mixing, then bagging, fermenting at the constant temperature of 41 ℃ for 5 hours, and stopping fermentation when the acidity reaches 70 DEG T;
(5) and (4) placing the fermented okra buffalo milk lactic acid milk obtained in the step (4) in a refrigerator for after-ripening storage at 4 ℃.
Example 3:
the okra buffalo milk is prepared from the following raw materials in parts by weight: 15 parts of okra juice, 3-7 parts of white granulated sugar, 110 parts of buffalo milk and 8 parts of yoghourt leavening agent.
The yoghurt starter is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the proportion of 2: 1: 1: 1, in terms of mass ratio.
The Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) No. 12, with preservation number of CCTCC NO: M2015699, and is separated from fresh water cow milk.
The preparation method for preparing the okra buffalo milk lactate comprises the following steps:
(1) weighing the raw material components in parts by mass;
(2) preparing the red okra juice: picking tender okra pods of 9cm long, cleaning, removing stems, dicing, adding boiling water with the same mass ratio as that of the okra, scalding for 2.5min, taking out the okra, adding normal-temperature water with the mass 3 times that of the okra into the okra, pulping (the temperature of the normal-temperature water in the step (2) is 26 ℃), after finishing pulping, putting the pulp into a centrifuge with the rotation speed of 5000r/min, centrifuging, and taking supernatant to obtain okra juice;
(3) filtering fresh buffalo milk (buffalo milk is obtained by hybridizing three products of hybrid buffalos, wherein the three products of hybrid buffalos are obtained by hybridizing Mora buffalo, Nerafish and common buffalo, the Mora buffalo is Indian Mora buffalo, the Nerafish is Pakistan Nerafish, and the common buffalo is Guangxi local buffalo.), adding white granulated sugar, mixing uniformly, heating to 95 ℃, pre-sterilizing for 5min, cooling, adding the obtained okra juice in the step (2) when the temperature is reduced to 60 ℃, mixing uniformly, and cooling to 40 ℃ to obtain a mixed liquid of the okra cement and the cow milk;
(4) adding the leavening agent into the mixed liquid obtained in the step (3), uniformly mixing, then bagging, fermenting at the constant temperature of 41 ℃ for 5 hours, and stopping fermentation when the acidity reaches 65 DEG T;
(5) and (4) placing the fermented okra buffalo milk lactic acid milk obtained in the step (4) in a refrigerator for after-ripening storage at 4 ℃.
According to group 1:
the other preparation method and the formula are completely the same as the example 1, but the commercial lactic acid bacteria are used for replacing the yoghurt starter of the application.
Control group 2:
the other preparation method and the formula are completely the same as example 1, but the okra juice is used for replacing the okra juice in the application.
Control group 3:
the other preparation method and the formula are the same as those of the example 1, but the okra juice is not used.
Control group 4:
the other preparation method and the formula are completely the same as example 1, but the black and white mixed buffalo milk is used for replacing the three-product mixed buffalo milk of the application.
Control group 5:
the other preparation method and the formula are completely the same as the example 1, but the common buffalo milk is used for replacing the three-product hybrid buffalo milk of the application.
Animal experiment of stomach disease:
1. the experimental site: animal laboratory of Guangxi medical university
2. Establishing an acetic acid cauterization GU experimental model:
after a rat fasts for 24 hours without water, 1mL/kg of 3% pentobarbital sodium is subjected to intraperitoneal injection anesthesia, aseptic operation is carried out, an opening of about 2cm is cut downwards from the center of the xiphoid process along the midline of the abdomen, the stomach is pulled out gently, a glass tube with the diameter of 5mm and the length of 30mm is placed on the serosa of the antrum junction of the anterior wall of the stomach perpendicularly, 100% glacial acetic acid O.1mL is added into the tube, the tube is sucked dry by a cotton swab after contacting with lmin, the stomach is sent back gently after being washed by physiological saline, the stomach is wrapped by an omentum majus, the peritoneum, the abdominal muscle layer and the skin are sutured layer by layer, the disinfection is carried out again.
Grouping and feeding animals:
animal grouping and dosing molded rats 90 were randomly divided into 9 groups,
model 1 group: the rats were gavaged with 10ml of the yoghurt of example 1 3 times a day;
model 2 group: the rats were gavaged with 10ml of the yoghurt of example 2 3 times a day;
model 3 group: the rats were gavaged with 10ml of the yoghurt of example 3 times a day;
model 4 group: the rats are gavaged with 10ml of yoghurt of the control group 1 each time, 3 times a day;
model 5 group: the rats are gavaged with 10ml of yoghurt of the control group 2 each time, 3 times a day;
model 6 group: the rats were gavaged with 10ml of yogurt of control group 3 times a day
Model 7 group: the rats are gavaged with 10ml of yoghurt of the control group 4 each time, 3 times a day;
model 8 group: the rats are gavaged with 10ml of yoghurt of the control group 5 each time, 3 times a day;
control group: the rats were gavaged with 10ml of physiological saline 3 times a day.
After 20 days, various indexes are detected, and the detection indexes are as follows:
1. killing the rat, cutting the stomach of the rat, measuring the maximum major diameter of the ulcer and the maximum minor diameter perpendicular to the major diameter by using a vernier caliper, and taking the product of the two as the ulcer area index;
2. the total acidity (p H value) of gastric juice is measured by a gastric acid and pepsin measuring neutralization method, the pepsin activity is measured by a modified Mett method, and the measurement results are shown in a table 1:
TABLE 1
Group of Area of ulcer (mm)2) pH value Pepsin activity (KU/L)
Model 1 group 0.34±0.28 2.48±0.14 349.8±18.2
Model 2 group 0.37±0.18 2.52±0.36 356.8±21.1
Model 3 groups 0.43±0.07 2.57±0.49 366.8±69.8
Model 4 group 6.74±0.36 4.18±0.17 425.6±57.5
Model 5 groups 3.42±0.19 2.54±0.36 364.2±12.6
Model 6 groups 6.95±1.22 4.07±0.22 415.6±13.4
Model 7 group 2.31±0.35 2.65±0.34 361.2±23.3
Model 8 groups 2.46±0.45 2.58±0.28 352.9±21.4
Control group 7.11±0.28 4.27±0.32 432.6±23.3
As can be seen from the above table, the ulcer area, pH value and pepsin activity of the model groups 1-3 are obviously lower than those of the model groups 2-8 and the control group; the ulcer areas of the model groups 5, 7 and 8 are lower than those of the model groups 4, 6 and the control group, which shows that the okra can be used for preparing the yoghourt, so that the ulcer areas can be effectively prevented and treated, and the stomach can be protected.
Test:
the polysaccharide content, protein content and lactic acid bacteria content of examples 1-3 and control groups 1-5 were tested and specifically shown in table 2:
TABLE 2
Group of Polysaccharide content (%) Protein content (%) Content of lactic acid bacteria (hundred million cfu/ml)
Example 1 5.19 4.15 1.24
Example 2 5.23 4.01 1.26
Example 3 5.14 3.90 1.20
Control group 1 5.03 3.84 0.94
Control group 2 4.31 3.86 1.17
Control group 3 3.87 3.87 1.18
Control group 4 5.04 2.31 1.19
Control group 5 5.06 3.45 1.16
From the above table, the production of the okra yogurt by using the method of the present application can significantly improve the polysaccharide content, the protein content and the lactic acid bacteria content of the buffalo yogurt.
In conclusion, the okra yoghourt produced by the method can obviously improve the polysaccharide content, the protein content and the lactic acid bacteria content of the buffalo yoghourt, has the effects of nourishing and protecting the stomach, and effectively reduces the risk of stomach diseases.
The above examples are merely illustrative of several embodiments of the present invention, and the description thereof is more specific and detailed, but not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present invention should be subject to the appended claims.

Claims (3)

1. The okra buffalo milk is characterized by being prepared from the following raw materials in parts by weight: 10-20 parts of okra juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk and 7-10 parts of yoghourt leavening agent;
the yoghurt starter is prepared from lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum according to the proportion of 2: 1: 1: 1 in a mass ratio;
the Lactobacillus plantarum is Lactobacillus plantarum (Lactobacillus plantarum) No. 12, the preservation number is CCTCC NO: M2015699, and the Lactobacillus plantarum is obtained by separating fresh water cow milk;
the buffalo milk is obtained from the cow milk of a three-product hybrid buffalo; the three hybrid buffalos are obtained by hybridizing Mora buffalo, Nilerafil buffalo and common buffalo.
2. A method for preparing the okra buffalo milk lactate of claim 1, characterized in that it comprises the steps of:
(1) weighing the raw material components in parts by mass;
(2) preparing the red okra juice: picking tender okra pods 8-10 cm long, cleaning, removing stems, dicing, adding boiling water with the same mass ratio as that of okra, scalding for 2-3 min, taking out the okra, adding normal-temperature water with the mass 2-5 times that of the okra into the okra, pulping, centrifuging the pulp in a centrifuge with the rotation speed of 5000r/min after pulping, and taking supernatant to obtain okra juice;
(3) filtering fresh buffalo milk, adding white granulated sugar, mixing, heating to 95 ℃, pre-sterilizing for 5min, cooling, adding the red okra juice obtained in the step (2) when the temperature is reduced to 60 ℃, mixing, and cooling to 40 ℃ to obtain red okra buffalo milk mixed solution;
(4) adding the leavening agent into the mixed liquid obtained in the step (3), uniformly mixing, then cupping, fermenting for 5 hours at a constant temperature of 41 ℃, and stopping fermentation when the acidity reaches 60-70 DEG T;
(5) and (4) placing the fermented okra buffalo milk lactic acid milk obtained in the step (4) in a refrigerator for after-ripening storage at 4 ℃.
3. The method according to claim 2, wherein the temperature of the water at normal temperature in the step (2) is 25 to 27 ℃.
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