CN107361137A - A kind of stirred type nutritional yogurt and preparation method thereof - Google Patents
A kind of stirred type nutritional yogurt and preparation method thereof Download PDFInfo
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- CN107361137A CN107361137A CN201710806873.5A CN201710806873A CN107361137A CN 107361137 A CN107361137 A CN 107361137A CN 201710806873 A CN201710806873 A CN 201710806873A CN 107361137 A CN107361137 A CN 107361137A
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- juice
- pleurotus eryngii
- asparagus
- stirred yoghurt
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000016709 nutrition Nutrition 0.000 title description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 81
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 52
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 51
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 51
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 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 abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 6
- 241001608472 Bifidobacterium longum Species 0.000 claims abstract description 5
- 229940009291 bifidobacterium longum Drugs 0.000 claims abstract description 4
- 241000234427 Asparagus Species 0.000 claims description 51
- 239000008267 milk Substances 0.000 claims description 16
- 235000020247 cow milk Nutrition 0.000 claims description 15
- 210000000481 breast Anatomy 0.000 claims description 13
- 238000000265 homogenisation Methods 0.000 claims description 13
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- 238000012545 processing Methods 0.000 claims description 12
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- 239000002253 acid Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 6
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 6
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- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
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- 238000011156 evaluation Methods 0.000 description 5
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- 229920001282 polysaccharide Polymers 0.000 description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
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- 241001478240 Coccus Species 0.000 description 3
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- 235000016640 Flammulina velutipes Nutrition 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 238000010521 absorption reaction Methods 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
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- 240000007175 Datura inoxia Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
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- 239000010419 fine particle Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
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- 231100000252 nontoxic Toxicity 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Abstract
The invention discloses a kind of stirred yoghurt and preparation method thereof, stirred yoghurt includes the component of following weight/mass percentage composition：5 8% asparagus juice, 3 5% pleurotus eryngii juices, 80 85% fresh milks, 4 6% sucrose, 3 4% composite ferments；The composite ferment is that mass ratio is 1:1:1 lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium longum.The preparation method of the stirred yoghurt comprises the steps of：Raw material preparation, homogeneous, fermentation, after-ripening, the stirred yoghurt stable performance prepared by this method.Stirred yoghurt prepared by the present invention need not add stabilizer, nutritious, and various crowds can be adapted to eat.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, more particularly to a kind of stirred type nutritional yogurt and its preparation side
Method.
Background technology
Stirred yoghurt is to be stirred auxiliary material with the yogurt gel body obtained after fermentation ends to be well mixed, and common
The characteristics of Yoghourt is compared with multiple tastes, nutrition more horn of plenty, selling point mainly by stirring when the auxiliary material that is added and
It is fixed.But the protein body of stirred yoghurt easily precipitates in acid condition, stabilization is mainly added in Yoghourt system at present
Agent solves the problems, such as albumen precipitation, and conventional stabilizer is pectin and sodium carboxymethylcellulose (CMC), or for modified starch and
Dextrin；Pectin, because its absorption be combined with each other between protein surface and pectin and pectin, can be prevented jointly compared with other stabilizers
Only albumen precipitates, but pectin has the following disadvantages as stabilizer, first, price is costly；Second, pectin mouthfeel is coagulated
Weight, viscosity are big.Equally, CMC is equally faced with the shortcomings that mouthfeel is more sticky as stabilizer.
The thickener of above-mentioned natural origin itself is nontoxic, but blood glucose is easily raised as sucrose, in some instances it may even be possible to leads
Cause more violent blood glucose response.Blood glucose raises on the contrary after some consumers have drunk yoghurt without sugar, it is likely to is drawn by thickener
Rise, rather than because of lactose constituent intrinsic in milk, because natural lactose can't cause blood glucose quickly to raise.
Flammulina velutipes are the main actives of asparagus, mainly pass through glucosides key connection by the monose of more than 10
The polymer formed, 18 kinds of amino acid are also contained in asparagus, mostly brain needs, and has and promotes intellectual development, enhancing note
The advantages of recalling power, in addition, asparagus also has reducing blood lipid, norcholesterol, antifatigue, anti-inflammatory, protect liver is dirty, improves a poor appetite, helps
The advantages that digestion.
Pleurotus eryngii fructification contains 18 kinds of amino acid (AA), including 8 kinds of essential amino acids (EAA), is easily inhaled by human body
Receive and utilize, be also enriched in a variety of mineral elements and vitamin needed by human, its nutritive value can compare favourably with meat, birds, beasts and eggs.According to
Determine, free aminoacid content is 23.6g/kg in pleurotus eryngii fructification, and total amount of essential amino acids accounts for total amino acid content
More than 40%, meet IAO/WHO proposition protein pattern.In addition, more importantly containing abundant polysaccharide in pleurotus eryngii
Class material, in food industry and medical and health etc., have a good application prospect.
Chinese patent 200910244882.5 discloses《A kind of preparation method of yoghourt containing edible fungus granules》, disclose one kind
Purpose is the Yoghourt for improving body immunity, is asparagus particle wherein in edible mushroom.Chinese patent 201410535391.7
In further asparagus is beaten, extraction processing, be added in Yoghourt system.
The content of the invention
Goal of the invention：The present invention provides a kind of stirred yoghurt that need not add stabilizer, adds the nutriture value of Yoghourt
The problem of solved while value needs to add stabilizer and thickener in current allotment type Yoghourt, and mouthfeel is sticky.This other hair
The bright preparation method for additionally providing the stirred yoghurt.
Technical scheme：A kind of stirred yoghurt of the present invention, include the component of following weight/mass percentage composition：5-8% gold
Pin mushroom juice, 3-5% pleurotus eryngii juices, 80-85% fresh milks, 4-6% sucrose, 3-4% composite ferments；The composite ferment is matter
Amount is than being 1:1:1 plus Leah lactobacillus, streptococcus thermophilus and Bifidobacterium.The fresh milk is selected from fresh cow milk or fresh sheep breast.
The Yoghourt includes the component of following percentage composition：6-8% asparagus juice, 3-4% pleurotus eryngii juices, 80-84% are fresh
Breast, 4-6% sucrose, 3-4% composite ferments.
The mass ratio of the asparagus juice and pleurotus eryngii juice is 2:1.Asparagus juice is 2 with pleurotus eryngii juice mass ratio:When 1,
The stability of Yoghourt is best, and now the system of Yoghourt is not easy to be influenceed by extraneous factor.
The preparation method of above-mentioned stirred yoghurt is prepared, is comprised the steps of：(1) fresh milk, asparagus juice and apricot Bao are prepared
Mushroom juice；(2) asparagus juice, sucrose are added in fresh milk, stirred, homogeneous feed liquid；Sucrose in Yoghourt as being most widely used
One of sweetener, its content can influence the fermenting speed of Yoghourt, relax the tart flavour of finished product and improve the viscosity of yoghurt product；
(3) compound after homogeneous in step (2) is sterilized into 10min at 95 DEG C, caused a disease and other are bad micro- with destroying or killing
Biology, and the affinity of protein and water in breast can be improved, promote lactalbumin to be denatured, improve structural state, and production can be improved
Product denseness and prevent whey from separating out.The fresh milk after homogeneous is quickly cooled to 40-45 DEG C, access composite ferment fermentation, obtained sour
Breast；(4) yogurt after fermentation is cooled to 5-7 DEG C, adds pleurotus eryngii juice, stir；(5) acid that will be obtained in step (4)
Breast places 12-24h in 4-6 DEG C, obtains stirred yoghurt.
In step (1), the fresh milk is under the conditions of 4-10 DEG C, homogenization pressure 25-30MPa, handles 10-15min, then
The sterilization processing 20-30s at 85-90 DEG C.Fresh milk carry out homogenization purpose be not only make raw material fully mix, favorably
In the stability and viscosity that improve Yoghourt, quality is fine and smooth, good mouthfeel, and the fat in fresh milk can be wrapped in into protein
It is interior, prevent from being free in outer aliphatic acid corruption, improve the stability of product.
In step (1), after asparagus is to be dried to, crushed, sieved the asparagus juice, addition mass percent is 0.7-
In 1% cellulase solution, 2-4h, pH value of solution 6-6.5, asparagus and cellulase solution are digested under the conditions of 50-60 DEG C
Solid-liquid ratio is 1:10-15g/ml.Solution of the asparagus after enzyme hydrolysis is in addition to containing abundant amino acid, also containing a large amount of
Polysaccharide, flammulina velutipes composition is mainly glucan, and flammulina velutipes are in good taste compared with pectin or CMC, without sticky
Sense, in addition to as nutritional ingredient, in the Yoghourt system of the present invention, the albumen in stabilizing sour milk is can be very good, improves acid
The stability of milk, experiment proves that, without extra addition stabilizer.
In step (1), after pleurotus eryngii juice is to be dried to, crushed, sieve the pleurotus eryngii juice, add water, amount of water is and apricot
Abalone mushroom mass ratio is 5-10:1, homogeneous, obtain pleurotus eryngii juice.Pleurotus eryngii juice is added in the present invention in addition to its nutritive value, apricot Bao
The polysaccharide enriched in mushroom, by stirring, can be very good absorption around its protein, form stable electricity in Yoghourt system
Lotus is identical, mutually exclusive spheroid, can dramatically increase the stability of Yoghourt.
In step (2), the homogeneous is using double-stage homogenization technique, feed liquid is preheated into 65-75 DEG C, under 25-30MPa
Matter handles 10-15min, then the homogeneous 5-10min under 15-20MPa homogenization pressures.Using the main purpose of double-stage homogenization technique
In the particle diameter for further reducing fat globule in Yoghourt, fat floating phenomenon will not be produced, makes newborn system more stable, prevents yogurt
" oil layer " is formed during the fermentation, the sensitiveness of fat oxidation can be reduced in addition, and the particle diameter for reducing Yoghourt can have
Stronger flavor and more preferable mouthfeel, mouthfeel is more preferably fine and smooth.In step (3), the fermentation is that will access the mixed of composite ferment
Close material and be placed in 40-45 DEG C of ferment at constant temperature 6-7h.
In step (4), the stirring is 5-7 DEG C, mixing speed 40-50r/min, stirs 30-60min.
Beneficial effect：The asparagus juice that the present invention is added after enzymolysis at the beginning of Yoghourt fermentation, adds apricot after the fermentation has been completed
Abalone mushroom juice, enter back into afterripening fermentation process, retaining on asparagus and the original nutrition foundation of pleurotus eryngii, using asparagus and
Original polysaccharide is as stabilizer in pleurotus eryngii so that without adding such as sodium carboxymethylcellulose stabilizer in Yoghourt system,
Make the nutrition of Yoghourt more abundant, unique flavor, stable texture state, taste lubrication.
Brief description of the drawings
Fig. 1 is preparation method process chart of the present invention.
Embodiment
First, raw material sources
1.1 De Shi lactobacillus bulgaricus Lactobacillus delbrueckiisubspbulgaricus, thermophilic chain
Coccus Streptococcus thermophilus, bifidobacterium longum Bifidobacterium longum, Shandong Zhong Kejia hundred million
Bioengineering Co., Ltd；
1.2 asparagus and pleurotus eryngii are provided by Jiangsu edible mushroom research institute；
1.3 fresh cow milks, fresh sheep breast, sucrose etc. are delicatessen food level.
2nd, detection method
2.1pH measure
With the pH of pH meter determination sample, pH meter produces for Mettler-Toledo Instrument (Shanghai) Co., Ltd..
2.2 Titrable acid angle value
Titratable acidity uses clean Er Nieerdu, to neutralize the sodium hydroxide that the acidity in 100ml breasts consumes 0.1mol/L
Milliliter number.The sodium hydroxide for consuming 1mL0.1mol/L is 1 ° of T
2.3 apparent viscosity
Using rotary viscosimeter.According to yogurt range of viscosities, from suitable rotor, tested under the conditions of 8 DEG C,
Experimental data is recorded during 30s, is averaged after measuring data three times respectively.
2.4 centrifugation rates determine
The Yoghourt that 10ml is prepared is added in centrifuge tube, is placed in a centrifuge centrifugation, centrifugal speed is 3000 turns/min,
Centrifugation time is 15min, removes supernatant, calculates rate of deposition.
Rate of deposition=centrifuged deposit quality/sample quality * 100%
2.5 Stability Determination
Placed 30 days under the conditions of sample is placed in into 4 DEG C, see whether to be layered.
The measure of 2.6 retentivenesses
Asparagus, pleurotus eryngii stirred yoghurt sample 15-20g are taken, under the conditions of l0 DEG C, 3500g centrifugation 30min, is inclined
Supernatant thing, centrifuge tube is kept inversion state l0min, weighed immediately after terminating, the quality of centrifugal sediment and sample compares percentage
Number is WHC values.
Yoghourt retentiveness (%)=(centrifugal sediment weight/example weight) × 100
2.7 subjective appreciation
Materials and be placed in beaker, color and luster and structural state are observed under natural light.Its smell is heard, is gargled with warm water,
Taste flavour.Organoleptic quality is scored at 3 index summations.Sensory evaluation is entered by 20 Majors of Food classmates with experience of judging
Row evaluation, takes its average value.
Outward appearance (10-30 points)：Exquisiteness lubrication, tissue is coherent homogeneous, and no caking separates out with layering, no whey, color and luster is consistent,
Without precipitation.
Mouthfeel (10-40 points)：Smooth in taste, tart flavour are mellow.
Flavor (10-30 points)：The sour-sweet degree of yogurt is moderate, yogurt is strongly fragrant, and unique yogurt ferment is fragrant.
3rd, preparation method
3.1 fresh milks prepare
After raw material fresh cow milk carries out an acceptance inspection, after meeting acceptance criteria, the pretreatment of Fresh Milk is carried out under the conditions of 4 DEG C,
By fresh cow milk homogenization pressure control 25-30MPa processing 10min, then the sterilization processing 20s at 85 DEG C, then cool down, it is standby.Together
The mode of sample is handled fresh sheep breast, and the fresh sheep breast that must be handled well is standby.
3.2 asparagus juice prepare
Choose mushroom type it is good, without rotting, no fermentation alcohol taste and overall logical white asparagus, after cleaning, cutting 3-
5cm segments, 55 DEG C of baking ovens are put into, are dried to constant weight, 50 mesh sieves are crossed after then being crushed with pulverizer；After sieving, cellulose is added
Enzyme solutions, the mass percent of solution cellulase are 0.7%, control solid-liquid ratio 1:15g/ml, regulation pH value of solution are 6.0,
2h is digested under the conditions of 55 DEG C of temperature, the solution after enzymolysis is sterilized 15-18min at 98-100 DEG C, 4 DEG C of preservations are standby after cooling
With.
3.3 pleurotus eryngii juices prepare
Pleurotus eryngii is cut into fine particle, processing is dried, 55 DEG C of baking ovens is put into, constant weight is dried to, after drying
Pleurotus eryngii crosses 50 mesh sieves after being crushed with pulverizer；After sieving, the water of 10 times of pleurotus eryngii quality is added, mashing processing is carried out, obtains apricot
Abalone mushroom juice, gained pleurotus eryngii juice sterilize 15-18min at 98-100 DEG C, and 4 DEG C save backup after cooling.
It is prepared by 3.4CMC solution
Carboxymethyl cellulose (CMC) is dissolved in the aqueous solution, prepares CMC solution, the apparent viscosity of CMC solution is determined, makes
The apparent viscosity of the solution and the asparagus juice of 3.2 methods preparation and the pleurotus eryngii juice of 3.3 methods preparation are obtained using mass ratio as 2:1
The solution viscosity being mixed to get is identical, is 350-400mPas.
3.5 sample preparation
Prepare fresh cow milk, asparagus juice and pleurotus eryngii juice according to 3.1,3.2,3.3 steps, by asparagus juice, sucrose
It is added in fresh milk, using double-stage homogenization technique, feed liquid is preheated to 70 ± 5 DEG C, homogenization 15min under 30MPa, then existed
Homogeneous 8min under 15MPa homogenization pressures, the compound after homogeneous is sterilized into 10min at 95 DEG C, and be cooled fast to 40 DEG C, connect
Enter mass ratio for 1:1:1 plus Leah lactobacillus, streptococcus thermophilus and bifidobacterium longum composition composite ferment, in 40 DEG C of perseverances
Temperature fermentation 6h, obtains yogurt, and the yogurt after fermentation is cooled into 6 ± 1 DEG C, adds pleurotus eryngii juice, at a temperature of 6 ± 1 DEG C, with 45 ±
5 turns/min stirs 40min, and obtained yogurt is placed into 20h in 5 ± 1 DEG C, obtains stirred yoghurt.
4th, sample physical and chemical property determining
4.1 sample Physicochemical tests
Sample is prepared according to 3.5 methods, and asparagus juice and pleurotus eryngii juice total amount are 9kg in sample system, and remaining is 4kg sugarcanes
Sugar, 84kg fresh cow milks, 3kg composite ferments.The mass ratio of asparagus juice and pleurotus eryngii juice is set as 10:1,5:1,3:1,2:1,
1:1,1:2,1:3,1:5。
Sample is done to following processing respectively:
Heat treatment：Sample is positioned under 40 DEG C of constant temperatures and stored 10 days, whether observation sample is layered.
Acid treatment：Hydrochloric acid solution is added in the sample so that the pH of sample is 2, room temperature 10 days, and whether is observation sample
Layering.
Normal temperature processing：Sample is placed 30 days in 25 DEG C, whether observation sample is layered.
Ion processing：Sodium chloride is added in the sample so that concentration of the sodium chloride in system is 1mol/L.
The asparagus of table 1, Polysaccharide in Pleurotus eryngii system influence on sample stability
As seen from the results in Table 1, the ratio of asparagus juice and pleurotus eryngii juice is 3:1 to 1:In the range of 1, to its yogurt sample
Be heat-treated, acid treatment and normal temperature processing when, sample stability is substantially better than other adding proportion groups.
The above-mentioned sample not being layered is continued to handle as follows：It is transferred to after storing 6h under the conditions of -4 DEG C under the conditions of 48 DEG C
Storage 6h is a cycle, and above-mentioned sample is continued with into 4 cycles, observes sample delamination, the results showed that, work as asparagus
The addition mass ratio of enzymolysis liquid and pleurotus eryngii juice is 2:When 1, the sample by above-mentioned processing is not layered, and other samples occur not
With the layering of degree.
4.2 sample fermentation tests
Sample is prepared according to 3.5 methods, and asparagus juice and pleurotus eryngii juice total amount are 9kg in sample system, and asparagus juice is
6kg, pleurotus eryngii juice 3kg, remaining is 4kg sucrose, 84kg fresh cow milks, 3kg leavenings.The composition of leavening is shown in Table 2, surveys respectively
Determine influence of the different fermentations agent system for the stirred yoghurt system, measurement result is shown in Table 2.
The leavening of table 2 influences on properties of sample
Lactobacillus bulgaricus, streptococcus thermophilus and bifidobacterium longum are for stirred type asparagus, pleurotus eryngii juice Yoghourt
PH value, retentiveness and sensory evaluation scores all have considerable influence.Thought by test result analysis, pH value is with thermophilus in leavening
The reduction of coccus content and in the trend reduced, when coccus ratio is higher in ferment agent for sour milk, Yoghourt viscosity is higher, is advantageous to acid
Milk keeps good quality, and stickiness is good, and sensory evaluation scores are also higher.It is 1 in three kinds of strain adding proportions:1:When 1, pH value reaches
4.65th, retentiveness is all better than other test groups up to 31.5% and sensory evaluation scores.
By comparing, 1 is added in three kinds of strains:1:When 1, the stability and retentiveness of stirred yoghurt are preferable, Yoghourt
Quality is higher, and storage period occur whey separate out the time it is later.
5th, sample preparation
Embodiment 1：According to 3.5 preparation method, the sample containing following component is prepared：5kg asparagus juice, 4kg sucrose,
85kg fresh cow milks, 3kg composite ferments, 3kg pleurotus eryngii juices.
Embodiment 2：8kg asparagus juice, 5kg sucrose, in 80kg fresh cow milks, 3kg composite ferments, 4kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Embodiment 3：6kg asparagus juice, 4kg sucrose, in 82kg fresh cow milks, 3kg composite ferments, 5kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Embodiment 4：7kg asparagus juice, 6kg sucrose, in 81kg fresh cow milks, 3kg composite ferments, 3kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Embodiment 5：5kg asparagus juice, 5kg sucrose, in 82kg fresh cow milks, 4kg composite ferments, 4kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Embodiment 6：5kg asparagus juice, 4kg sucrose, in the fresh sheep breasts of 84kg, 4kg composite ferments, 3kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Embodiment 7：6kg asparagus juice, 4kg sucrose, in the fresh sheep breasts of 83kg, 4kg composite ferments, 3kg pleurotus eryngii juices, its
Remaining same embodiment 1.
Comparative example 1：Without asparagus juice, remaining component is 5kg sucrose, in 85kg fresh cow milks, 4kg composite ferments, and 6kg apricots
Abalone mushroom juice, remaining is the same as embodiment 1.
Comparative example 2：Without pleurotus eryngii juice, remaining component is 6kg asparagus juice, 5kg sucrose, in 85kg fresh cow milks, 4kg it is compound
Leavening, remaining is the same as embodiment 1.
Comparative example 3：Without asparagus juice, without pleurotus eryngii juice, remaining component is 8kgCMC solution, 4kg sucrose, the fresh oxen of 85kg
Breast, 3kg composite ferments, remaining is the same as embodiment 1.
6th, result determines
The sample detection result of table 3
Performance measurement is carried out to sample, the results are shown in Table 3.It can be seen from the result of table 3 when in system without asparagus juice with
It is very big to the stability influence of sample during pleurotus eryngii juice.Work as it can be seen from embodiment 1 and comparative example 3 by asparagus juice and apricot
Very big to taste-affect when abalone mushroom juice changes stabilizer CMC solution into, the denseness of Yoghourt increases, and flavor is poor.
Claims (10)
1. a kind of stirred yoghurt, it is characterised in that include the component of following weight/mass percentage composition：5-8% asparagus juice, 3-
5% pleurotus eryngii juice, 80-85% fresh milks, 4-6% sucrose, 3-4% composite ferments；The composite ferment is that mass ratio is 1:
1:1 plus Leah lactobacillus, streptococcus thermophilus and bifidobacterium longum.
2. stirred yoghurt according to claim 1, it is characterised in that the Yoghourt includes the component of following percentage composition：
6-8% asparagus juice, 3-4% pleurotus eryngii juices, 80-84% fresh milks, 4-6% sucrose, 3-4% composite ferments.
3. stirred yoghurt according to claim 2, it is characterised in that the mass ratio of the asparagus juice and pleurotus eryngii juice
For 2:1.
4. stirred yoghurt according to claim 1, it is characterised in that the fresh milk is selected from fresh cow milk or fresh sheep breast.
5. a kind of preparation method of any stirred yoghurt described in claim 1-4, is comprised the steps of：
(1) fresh milk, asparagus juice and pleurotus eryngii juice are prepared；
(2) asparagus juice, sucrose are added in fresh milk, stirred, homogeneous feed liquid；
(3) compound after homogeneous in step (2) is sterilized into 10min at 95 DEG C, and is cooled fast to 40-45 DEG C, access is multiple
Close ferment-fermented, when Yoghourt reaches curdled appearance, and determine to terminate when acidity be 65-70 ° of T and ferment, obtain yogurt；
(4) yogurt after fermentation is cooled to 5-7 DEG C, adds pleurotus eryngii juice, stir；
(5) yogurt obtained in step (4) is placed into 12-24h in 4-6 DEG C, obtains stirred yoghurt.
6. the preparation method of stirred yoghurt according to claim 5, it is characterised in that in step (1), the fresh milk exists
Under the conditions of 4-10 DEG C, homogenization pressure 25-30MPa, 10-15min is handled, then the sterilization processing 20-30s at 85-90 DEG C.
7. the preparation method of stirred yoghurt according to claim 5, it is characterised in that in step (1), the asparagus
After asparagus is to be dried to, crushed, sieved juice, it is in 0.7-1% cellulase solutions, at 50-60 DEG C to add mass percent
Under the conditions of digest 2-4h, pH value of solution 6-6.5, asparagus is 1 with cellulase solution solid-liquid ratio:10-15g/ml.
8. the preparation method of stirred yoghurt according to claim 5, it is characterised in that in step (1), the pleurotus eryngii
After pleurotus eryngii juice is to be dried to, crushed, sieve juice, add water, amount of water is is 5-10 with pleurotus eryngii mass ratio:1, homogeneous, obtain apricot
Abalone mushroom juice.
9. the preparation method of stirred yoghurt according to claim 5, it is characterised in that in step (2), the homogeneous is
Using double-stage homogenization technique, feed liquid is preheated to 65-75 DEG C, homogenization 10-15min under 25-30MPa, then in 15-
Homogeneous 5-10min under 20MPa homogenization pressures.
10. the preparation method of stirred yoghurt according to claim 5, it is characterised in that in step (3), the fermentation is
The compound for accessing composite ferment is placed in 40-45 DEG C of ferment at constant temperature 6-7h.
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| CN108094544A (en) * | 2017-12-29 | 2018-06-01 | 佛山市珂莎巴科技有限公司 | A kind of Yoghourt and preparation method thereof |
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| CN108244254A (en) * | 2018-02-08 | 2018-07-06 | 河南科技学院 | A kind of apple pomace polysaccharide Yoghourt and preparation method thereof |
| CN109329420A (en) * | 2018-09-25 | 2019-02-15 | 江苏农林职业技术学院 | A kind of brown whisk yoghout and preparation method thereof containing hickory chick |
| CN110367333A (en) * | 2019-09-01 | 2019-10-25 | 青岛农业大学 | A kind of dense milk fragrance stirred type acidified milk of health-care natural and its production method |
| CN111248271A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurization stirring type yogurt |
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| CN109329420B (en) * | 2018-09-25 | 2021-10-29 | 江苏农林职业技术学院 | Morchella-containing brown stirred yogurt and preparation method thereof |
| CN111248271A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Preparation of high-protein pasteurization stirring type yogurt |
| CN110367333A (en) * | 2019-09-01 | 2019-10-25 | 青岛农业大学 | A kind of dense milk fragrance stirred type acidified milk of health-care natural and its production method |
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