CN107568335A - A kind of preparation method of no thickener composite yoghourt - Google Patents
A kind of preparation method of no thickener composite yoghourt Download PDFInfo
- Publication number
- CN107568335A CN107568335A CN201710976577.XA CN201710976577A CN107568335A CN 107568335 A CN107568335 A CN 107568335A CN 201710976577 A CN201710976577 A CN 201710976577A CN 107568335 A CN107568335 A CN 107568335A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- fermentation
- yellow seriflux
- fresh milk
- mass ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food processing technology field, and in particular to a kind of preparation method of no thickener composite yoghourt.The present invention by acetic acid selects bean curd processed, obtain the yellow seriflux after pressing bean curd, one plant of lactic acid production highest Yoghourt fermentation bacterial strain C of separation and Extraction16, immune protein can be increased by the strain fermentation Yoghourt and secreted, the stabilization of gut flora ecology is maintained, balance intestinal acid-base property, alleviate lactose intolerance, reduce cholesterol levels.The present invention is by adding trypsase, transglutaminase digests to fresh milk, pass through the hydrolysis to milk protein, generate amino acid, solve protein receptor thermal lability and produce precipitation, it has been catalyzed simultaneously in protein molecule and intermolecular crosslinking and polymerization, make the consistency index of lactalbumin in milk increase, form a kind of natural Yoghourt thickener.The present invention passes through the nutritional ingredient in Juice Yoghourt balanced with the mixed fermentation composite yoghourt of fresh milk, supplemented with various vitamins, protein and dietary fiber.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of no thickener composite yoghourt.
Background technology
With social development, people's living standard improves, and dairy industry turns into one of industry with fastest developing speed.In numerous breast systems
In product, Yoghourt is a kind of new beverage for having nutrition and health care concurrently, is well received by consumers.
Sour milk products species is various in the market, is using fresh milk or reconstituted milk as raw material, adds white granulated sugar and stably
Agent (including emulsifying agent and thickener), inoculates the product that fermented bacterium after fermentation forms.
The primary raw material for making Yoghourt is cow's milk, and cow's milk is made up of 80% casein and 20% lactalbumin.In fermentation process
In, lactic acid bacteria, which reduces lactose, generates lactic acid, whole system pH is down near 4.6, reaches the isoelectric point of casein, casein table
The quiet negative electrical charge in face reduces the electrostatic repulsion reduced between its molecule, so as to form gel networks.It is denatured in heating process
Lactalbumin be filled into stable gel rubber system formed in mesh.But due to reason meetings such as vibrations in transport, storage
Make lactalbumin separate out, the phenomenon for whey precipitation occur；Simultaneously because lactic acid bacteria continues slowly fermentation under low temperature so that acid
Milk pH value continues to decline, i.e., after be acidified, this has a strong impact on the quality of Yoghourt.Whey separates out low with raw milk solid content, solidifying
The rheological properties such as the viscosity and hardness of glue network structure and curdled milk etc. are relevant.
At present, in the actual production process of organic Yoghourt, organic acid is typically added to using Evamilk albumen
In milk, the total protein content in product is on the one hand improved, is on the other hand lifted by improving the total solids content of product
The viscosity and stability of product.But the production technology of Evamilk albumen is complex, cause the production cost of Yoghourt higher.
To solve these problems, there is scholar's research to use thickener in Yoghourt, can prevent or improve sour milk products
The bad phenomenons such as the stickiness low, structural state is coarse, the whey precipitation that usually occur.But the performance of different thickeners is different,
Certain difference be present in terms of improving Quality of Yoghourt, tend not to that expected purpose is fully achieved merely using certain thickener, such as
Fruit carries out appropriate combination, compounding to thickener, may produce certain cooperative effect, so as to avoid single thickener from adding
Measure it is excessive caused by the negative effect such as Yoghourt quality, flavor, mouthfeel.
Nowadays used thickener is generally made up of pectin, agar, gelatin, guar gum, converted starch etc., using effect
It equal existing defects, can still cause the whey in Yoghourt to separate out, the situations such as generation sediment, Yoghourt denseness are low, influence Yoghourt
Taste and quality.
Therefore, invention one kind can effectively solve current Yoghourt not comprehensive nutrition, produced precipitation by thermal lability, be added to acid
The new Yoghourt for the problem of thickener security in milk is poor, and viscosity is low, it is a highly important thing.
The content of the invention
The technical problems to be solved by the invention：The present invention is directed to current Yoghourt not comprehensive nutrition, is produced by thermal lability
Precipitation, the problem of thickener security being added in Yoghourt is poor, and viscosity is low, there is provided a kind of system of no thickener composite yoghourt
Preparation Method.
In order to solve the above technical problems, the present invention is using technical scheme as described below：
A kind of preparation method of no thickener composite yoghourt, the preparation method comprise the following steps：
（1）Bean curd processed is selected using acetic acid as coagulator, remaining yellow seriflux after pressing bean curd is stayed, grape is added into yellow seriflux
Sugar, pH to 6.0 ± 0.2 is adjusted, fermentation, when yellow seriflux pH is down to 3.8 ± 0.2, generation wintercherry is obtained, using generation wintercherry as bean curd
Coagulator selects bean curd processed, stays remaining yellow seriflux after pressing bean curd, and glucose is added into yellow seriflux, adjusts pH to 6.0 ± 0.2,
Mixed liquor is obtained, generation wintercherry is added into mixed liquor, mixes fermentation, obtains two generation wintercherrys, two generation wintercherry manufacturing process is repeated, obtains three
For wintercherry, remaining yellow seriflux produces Yoghourt fermentation bacterium extraction raw material after three generations's wintercherry is selected into bean curd processed；Yoghourt fermentation bacterium is carried
Raw material is taken to be diluted to 10-7Dilution level, take dilution after Yoghourt fermentation bacterium be coated on yellow seriflux solid medium, ferment at constant temperature,
Rule and separate on the yellow seriflux solid medium of the maximum bacterium colony of the molten calcium circle of picking after sterilization, culture, so line point repeatedly
From 2~3 times, the bacterium colony grown is numbered, the inoculation for the number of finishing is cultivated into yellow seriflux culture medium, obtains each strain culturing
Thing, the pH of each strain culture is surveyed respectively, the minimum bacterial strains of pH are selected, as Yoghourt fermentation seed bacterial strain；
（2）By mulberry silk hot water wash clean, then with boiling water boiling 1h, water is poured out, takes mulberry silk to cool down, gel, dried
Obtain silk gum powder；
（3）Dragon fruit, banana, carrot cleaning peeling are taken, 1 ~ 2h is boiled under 80 ~ 100 DEG C of temperature conditionss, is beaten, fruit must be mixed
Slurry；
（4）White granulated sugar is added into fresh milk, is dissolved, filtering, filtrate is taken, obtains fresh milk after sugaring, is sterilized, cooling, obtains fresh milk hair
Ferment raw material, addition trypsase, transglutaminase are well mixed in fresh milk fermentation raw material, are stirred, and are stood, are placed in 45 ~ 50
DEG C insulating box in digested, 90 ~ 95 DEG C of enzyme deactivation 15min, centrifugation, take supernatant, obtain micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder are added into fresh milk enzymolysis liquid to be well mixed, and are fermented, often
PH value of half an hour measurement is spaced, pH value reaches 4.0 ± 0.2 after fermentation and terminated, cools down, obtain mixed fermentation composite yoghourt.
The step（1）The mass ratio of middle yellow seriflux and glucose is 50:1, mixed liquor and the volume ratio of generation wintercherry are
100:3。
The step（1）The formula of middle yellow seriflux culture medium is to take three generations's yellow seriflux and glucose in mass ratio 50:3 mixing
Uniformly, the formula of yellow seriflux solid medium is to take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2
It is well mixed.
The step（2）The mass ratio of middle silk and water is 1:20.
The step（3）Middle dragon fruit, banana, the mass ratio of carrot are 5:3:4.
The step（4）The mass ratio of middle fresh milk and white granulated sugar is 50:3, fresh milk fermentation raw material, trypsase, turn paddy ammonia
The mass ratio of amidase is 25:6:5.
The step（5）Middle fresh milk fermentation raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the quality of silk gum powder
Than for 80:25:5:7.
Compared with other method, advantageous effects are the present invention：
（1）The present invention by acetic acid selects bean curd processed, obtain the yellow seriflux after pressing bean curd, and one plant of lactic acid production of separation and Extraction is most
High Yoghourt fermentation bacterial strain, immune protein can be increased by the strain fermentation Yoghourt and secreted, maintain the steady of gut flora ecology
It is fixed, balance intestinal acid-base property, alleviate lactose intolerance, reduce cholesterol levels.
（2）The present invention is by adding trypsase, transglutaminase digests to fresh milk, by milk protein
Hydrolysis, generates amino acid, solves protein receptor thermal lability and produces precipitation, while has been catalyzed in protein molecule and molecule
Between crosslinking and polymerization, make the consistency index of lactalbumin in milk increase, form a kind of natural Yoghourt thickener.
（3）The present invention passes through the nutritional ingredient in Juice Yoghourt balanced with the mixed fermentation composite yoghourt of fresh milk, benefit
Various vitamins, protein and dietary fiber are filled.
Embodiment
Raw material：Fresh milk, food level soybean, mulberry silk, dragon fruit, banana
Acetic acid selects bean curd process processed：200 parts of soybean is taken by mass fraction, is soaked in the about water of 6 times of soybean quality, immersion 14 ~
24h, then soaked soybean is poured into slurry slag separator, side edging adds water, is heated to 100 DEG C, is incubated 5min, obtains beans
Slurry, pH is 6.0 ± 0.2, when being cooled to 85 ~ 95 DEG C, adds acetic acid, the mass ratio of acetic acid and soya-bean milk is 1:10, with wooden dipper in soya-bean milk
Draw circle at the middle and upper levels, spend small curd and constantly gather the bean curd group for condensing into bulk, about 10min is stood, then by the beans of lower floor
Rotten brain is placed in pressed in mould and obtains bean curd, and the water on upper strata and the water that squeezes out then are referred to as yellow seriflux.
Yellow seriflux culture medium：Take three generations's yellow seriflux and glucose in mass ratio 50:3 is well mixed.
Yellow seriflux solid medium：Take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2 mixing
Uniformly.
（1）Bean curd processed is selected using acetic acid as coagulator, stays remaining yellow seriflux after pressing bean curd, by yellow seriflux in mass ratio
50:1 adds glucose, adjusts pH to 6.0 ± 0.2,35 ~ 37 DEG C of 72 ~ 96h of spontaneous fermentation, constantly surveys pH value, when yellow seriflux pH drops
During to 3.8 ± 0.2, generation wintercherry is obtained, bean curd processed is selected by bean curd coagulant of generation wintercherry, stays remaining yellow slurry after pressing bean curd
Water, take yellow seriflux in mass ratio 50:1 adds glucose, adjusts pH to 6.0 ± 0.2, obtains mixed liquor, a generation is added into mixed liquor
The volume ratio of wintercherry, mixed liquor and generation wintercherry is 100:3,35 ~ 37 DEG C of 18 ~ 24h of spontaneous fermentation, two generation wintercherrys are obtained, repeat two
For wintercherry manufacturing process, three generations's wintercherry is obtained, three generations's wintercherry is selected into remaining yellow seriflux after bean curd processed produces Yoghourt fermentation bacterium and carry
Take raw material；Yoghourt fermentation bacterium extraction raw material is diluted to 10-7Dilution level, take 1mL to be coated on yellow seriflux solid medium,
35 ~ 37 DEG C of h of ferment at constant temperature 48, separation of ruling on the yellow seriflux solid medium of the maximum bacterium colony of the molten calcium circle of picking after sterilization,
24 ~ 48 h are cultivated in 30 ~ 35 DEG C, so line separation 2~3 times repeatedly, the bacterium colony grown is numbered, the bacterial strain for the number of finishing is connect
Kind after 30 ~ 35 DEG C of incubated 24h, surveys the pH of each strain culture respectively into yellow seriflux culture medium, selects the minimum bacterium of pH
Strain is used as Yoghourt fermentation seed bacterial strain；
（2）By mulberry silk hot water wash clean, reusable heat water degumming (boiling water boiling 1h), the mass ratio of silk and water is 1:20, will
Water pours out cooling, gel, and drying can obtain silk gum powder；
（3）Take dragon fruit, banana, carrot in mass ratio 5:3:4 cleanings are removed the peel, and are boiled 1 ~ 2h under 80 ~ 100 DEG C of temperature conditionss, are beaten
Slurry, obtains mixing pulp；
（4）By in fresh milk in mass ratio 50:3 addition white granulated sugars, dissolve, filtering, take filtrate, obtain fresh milk after sugaring, and 90 ~ 95
DEG C sterilizing 30min, cooling, fresh milk fermentation raw material is obtained, in mass ratio 25 in fresh milk fermentation raw material:6:5 addition trypsase,
Transglutaminase is well mixed, 0.5 ~ 1h of stirring at 25 DEG C, after standing 0.5h in the insulating box that temperature conditionss are 45 ~ 50 DEG C
Insulation, 4 ~ 5h, 90 ~ 95 DEG C of enzyme deactivation 15min are digested, centrifugation, supernatant is taken, obtains micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Add mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder into fresh milk enzymolysis liquid to be well mixed, fresh milk hair
Ferment raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the mass ratio of silk gum powder are 80:25:5:7, in 40 ~ 45 DEG C of conditions
3 ~ 4h of lower fermentation, a pH value is measured at interval of half an hour, pH value reaches 4.0 ± 0.2 after fermentation and terminated, and cools down, is mixed
Compoiste fermented Yoghourt.
Embodiment 1
Raw material：Fresh milk, food level soybean, mulberry silk, dragon fruit, banana
Acetic acid selects bean curd process processed：200 parts of soybean is taken by mass fraction, is soaked in the about water of 6 times of soybean quality, soaks 14h,
Then soaked soybean is poured into slurry slag separator, side edging adds water, is heated to 100 DEG C, is incubated 5min, obtains soya-bean milk, pH
For 6.0 ± 0.2, when being cooled to 85 DEG C, acetic acid is added, the mass ratio of acetic acid and soya-bean milk is 1:10, with wooden dipper in soya-bean milk at the middle and upper levels
Circle is drawn, small curd is spent and constantly gathers the bean curd group for condensing into bulk, stand about 10min, be then placed in the jellied bean curd of lower floor
Pressed obtains bean curd in mould, and the water on upper strata and the water that squeezes out then are referred to as yellow seriflux.
Yellow seriflux culture medium：Take three generations's yellow seriflux and glucose in mass ratio 50:3 is well mixed.
Yellow seriflux solid medium：Take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2 mixing
Uniformly.
（1）Bean curd processed is selected using acetic acid as coagulator, stays remaining yellow seriflux after pressing bean curd, by yellow seriflux in mass ratio
50:1 adds glucose, adjusts pH to 6.0 ± 0.2,35 ~ 37 DEG C of 72 ~ 96h of spontaneous fermentation, constantly surveys pH value, when yellow seriflux pH drops
During to 3.8 ± 0.2, generation wintercherry is obtained, bean curd processed is selected by bean curd coagulant of generation wintercherry, stays remaining yellow slurry after pressing bean curd
Water, take yellow seriflux in mass ratio 50:1 adds glucose, adjusts pH to 6.0 ± 0.2, obtains mixed liquor, a generation is added into mixed liquor
The volume ratio of wintercherry, mixed liquor and generation wintercherry is 100:3,35 DEG C of spontaneous fermentation 18h, two generation wintercherrys are obtained, repeat two generation wintercherrys
Manufacturing process, three generations's wintercherry is obtained, remaining yellow seriflux produces Yoghourt fermentation bacterium extraction raw material after three generations's wintercherry is selected into bean curd processed；
Yoghourt fermentation bacterium extraction raw material is diluted to 10-7Dilution level, take 1mL to be coated on yellow seriflux solid medium, 35 DEG C of constant temperature
Ferment 48 h, separation of being rule on the yellow seriflux solid medium of the maximum bacterium colony of the molten calcium circle of picking after sterilization, in 30 DEG C of cultures
24 h, so line separation 2 times repeatedly, the bacterium colony grown are numbered, by the inoculation for the number of finishing into yellow seriflux culture medium
After 30 DEG C of incubated 24h, the pH of each strain culture is surveyed respectively, selects the minimum bacterial strains of pH as Yoghourt fermentation kind daughter bacteria
Strain；
（2）By mulberry silk hot water wash clean, reusable heat water degumming (boiling water boiling 1h), the mass ratio of silk and water is 1:20, will
Water pours out cooling, gel, and drying can obtain silk gum powder；
（3）Take dragon fruit, banana, carrot in mass ratio 5:3:4 cleanings are removed the peel, and 1h is boiled under 80 DEG C of temperature conditionss, are beaten, are obtained mixed
Close pulp；
（4）By in fresh milk in mass ratio 50:3 addition white granulated sugars, dissolve, filtering, take filtrate, obtain fresh milk after sugaring, 90 DEG C
Sterilize 30min, cooling, fresh milk fermentation raw material is obtained, in mass ratio 25 in fresh milk fermentation raw material:6:5 add trypsase, turn
Glutaminase is well mixed, and 0.5h is stirred at 25 DEG C, is incubated after standing 0.5h in the insulating box that temperature conditionss are 45 DEG C, enzyme
4h, 90 DEG C of enzyme deactivation 15min are solved, centrifugation, supernatant is taken, obtains micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Add mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder into fresh milk enzymolysis liquid to be well mixed, fresh milk hair
Ferment raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the mass ratio of silk gum powder are 80:25:5:7, issued in 40 DEG C of conditions
Ferment 3h, a pH value is measured at interval of half an hour, pH value reaches 4.0 ± 0.2 after fermentation and terminated, and cools down, obtains mixed fermentation and answer
Close Yoghourt.
Embodiment 2
Raw material：Fresh milk, food level soybean, mulberry silk, dragon fruit, banana
Acetic acid selects bean curd process processed：200 parts of soybean is taken by mass fraction, is soaked in the about water of 6 times of soybean quality, soaks 20h,
Then soaked soybean is poured into slurry slag separator, side edging adds water, is heated to 100 DEG C, is incubated 5min, obtains soya-bean milk, pH
For 6.0 ± 0.2, when being cooled to 90 DEG C, acetic acid is added, the mass ratio of acetic acid and soya-bean milk is 1:10, with wooden dipper in soya-bean milk at the middle and upper levels
Circle is drawn, small curd is spent and constantly gathers the bean curd group for condensing into bulk, stand about 10min, be then placed in the jellied bean curd of lower floor
Pressed obtains bean curd in mould, and the water on upper strata and the water that squeezes out then are referred to as yellow seriflux.
Yellow seriflux culture medium：Take three generations's yellow seriflux and glucose in mass ratio 50:3 is well mixed.
Yellow seriflux solid medium：Take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2 mixing
Uniformly.
（1）Bean curd processed is selected using acetic acid as coagulator, stays remaining yellow seriflux after pressing bean curd, by yellow seriflux in mass ratio
50:1 adds glucose, adjusts pH to 6.0 ± 0.2,36 DEG C of spontaneous fermentation 84h, constantly surveys pH value, when yellow seriflux pH is down to 3.8 ±
When 0.2, generation wintercherry is obtained, bean curd processed is selected by bean curd coagulant of generation wintercherry, remaining yellow seriflux after pressing bean curd is stayed, takes Huang
Pulp-water in mass ratio 50:1 adds glucose, adjusts pH to 6.0 ± 0.2, obtains mixed liquor, and generation wintercherry is added into mixed liquor, mixes
The volume ratio for closing liquid and generation wintercherry is 100:3,36 DEG C of spontaneous fermentation 22h, two generation wintercherrys are obtained, repeat two generation wintercherrys and made
Journey, three generations's wintercherry is obtained, remaining yellow seriflux produces Yoghourt fermentation bacterium extraction raw material after three generations's wintercherry is selected into bean curd processed；By Yoghourt
Zymophyte extraction raw material is diluted to 10-7Dilution level, take 1mL to be coated on yellow seriflux solid medium, 36 DEG C of ferment at constant temperature 48
H, separation of ruling on the yellow seriflux solid medium of the maximum bacterium colony of the molten calcium circle of picking after sterilization, cultivates 36 h, such as in 33 DEG C
This rule repeatedly separation 2 times, by the bacterium colony grown number, by the inoculation for the number of finishing into yellow seriflux culture medium 33 DEG C of constant temperature
After cultivating 24h, the pH of each strain culture is surveyed respectively, selects the minimum bacterial strains of pH as Yoghourt fermentation seed bacterial strain；
（2）By mulberry silk hot water wash clean, reusable heat water degumming (boiling water boiling 1h), the mass ratio of silk and water is 1:20, will
Water pours out cooling, gel, and drying can obtain silk gum powder；
（3）Take dragon fruit, banana, carrot in mass ratio 5:3:4 cleanings are removed the peel, and 1h is boiled under 90 DEG C of temperature conditionss, are beaten, are obtained mixed
Close pulp；
（4）By in fresh milk in mass ratio 50:3 addition white granulated sugars, dissolve, filtering, take filtrate, obtain fresh milk after sugaring, 93 DEG C
Sterilize 30min, cooling, fresh milk fermentation raw material is obtained, in mass ratio 25 in fresh milk fermentation raw material:6:5 add trypsase, turn
Glutaminase is well mixed, and 0.7h is stirred at 25 DEG C, is incubated after standing 0.5h in the insulating box that temperature conditionss are 47 DEG C, enzyme
4h, 93 DEG C of enzyme deactivation 15min are solved, centrifugation, supernatant is taken, obtains micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Add mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder into fresh milk enzymolysis liquid to be well mixed, fresh milk hair
Ferment raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the mass ratio of silk gum powder are 80:25:5:7, issued in 43 DEG C of conditions
Ferment 3h, a pH value is measured at interval of half an hour, pH value reaches 4.0 ± 0.2 after fermentation and terminated, and cools down, obtains mixed fermentation and answer
Close Yoghourt.
Embodiment 3
Raw material：Fresh milk, food level soybean, mulberry silk, dragon fruit, banana
Acetic acid selects bean curd process processed：200 parts of soybean is taken by mass fraction, is soaked in the about water of 6 times of soybean quality, soaks 24h,
Then soaked soybean is poured into slurry slag separator, side edging adds water, is heated to 100 DEG C, is incubated 5min, obtains soya-bean milk, pH
For 6.0 ± 0.2, when being cooled to 95 DEG C, acetic acid is added, the mass ratio of acetic acid and soya-bean milk is 1:10, with wooden dipper in soya-bean milk at the middle and upper levels
Circle is drawn, small curd is spent and constantly gathers the bean curd group for condensing into bulk, stand about 10min, be then placed in the jellied bean curd of lower floor
Pressed obtains bean curd in mould, and the water on upper strata and the water that squeezes out then are referred to as yellow seriflux.
Yellow seriflux culture medium：Take three generations's yellow seriflux and glucose in mass ratio 50:3 is well mixed.
Yellow seriflux solid medium：Take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2 mixing
Uniformly.
（1）Bean curd processed is selected using acetic acid as coagulator, stays remaining yellow seriflux after pressing bean curd, by yellow seriflux in mass ratio
50:1 adds glucose, adjusts pH to 6.0 ± 0.2,37 DEG C of spontaneous fermentation 96h, constantly surveys pH value, when yellow seriflux pH is down to 3.8 ±
When 0.2, generation wintercherry is obtained, bean curd processed is selected by bean curd coagulant of generation wintercherry, remaining yellow seriflux after pressing bean curd is stayed, takes Huang
Pulp-water in mass ratio 50:1 adds glucose, adjusts pH to 6.0 ± 0.2, obtains mixed liquor, and generation wintercherry is added into mixed liquor, mixes
The volume ratio for closing liquid and generation wintercherry is 100:3,37 DEG C of spontaneous fermentation 24h, two generation wintercherrys are obtained, repeat two generation wintercherrys and made
Journey, three generations's wintercherry is obtained, remaining yellow seriflux produces Yoghourt fermentation bacterium extraction raw material after three generations's wintercherry is selected into bean curd processed；By Yoghourt
Zymophyte extraction raw material is diluted to 10-7Dilution level, take 1mL to be coated on yellow seriflux solid medium, 37 DEG C of ferment at constant temperature 48
H, separation of ruling on the yellow seriflux solid medium of the maximum bacterium colony of the molten calcium circle of picking after sterilization, cultivates 48 h, such as in 35 DEG C
This rule repeatedly separation 3 times, by the bacterium colony grown number, by the inoculation for the number of finishing into yellow seriflux culture medium 35 DEG C of constant temperature
After cultivating 24h, the pH of each strain culture is surveyed respectively, selects the minimum bacterial strains of pH as Yoghourt fermentation seed bacterial strain；
（2）By mulberry silk hot water wash clean, reusable heat water degumming (boiling water boiling 1h), the mass ratio of silk and water is 1:20, will
Water pours out cooling, gel, and drying can obtain silk gum powder；
（3）Take dragon fruit, banana, carrot in mass ratio 5:3:4 cleanings are removed the peel, and 2h is boiled under 100 DEG C of temperature conditionss, are beaten, are obtained mixed
Close pulp；
（4）By in fresh milk in mass ratio 50:3 addition white granulated sugars, dissolve, filtering, take filtrate, obtain fresh milk after sugaring, 95 DEG C
Sterilize 30min, cooling, fresh milk fermentation raw material is obtained, in mass ratio 25 in fresh milk fermentation raw material:6:5 add trypsase, turn
Glutaminase is well mixed, and 1h is stirred at 25 DEG C, is incubated, is digested in the insulating box that temperature conditionss are 50 DEG C after standing 0.5h
5h, 95 DEG C of enzyme deactivation 15min, centrifugation, take supernatant, obtain micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Add mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder into fresh milk enzymolysis liquid to be well mixed, fresh milk hair
Ferment raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the mass ratio of silk gum powder are 80:25:5:7, issued in 45 DEG C of conditions
Ferment 4h, a pH value is measured at interval of half an hour, pH value reaches 4.0 ± 0.2 after fermentation and terminated, and cools down, obtains mixed fermentation and answer
Close Yoghourt.
Comparative example：The Yoghourt of Shenzhen bioengineering Co., Ltd production
Method：The quality of Yoghourt according to prepared by GB2746-1999 standard detections embodiment and comparative example, i.e. its viscosity,
The number of acidity and the content of contained nutriment therein（Nutriment is excessive, and vitamin B and protein only detect in this place
Content）.
The specific detection case of Yoghourt such as table 1
Table 1
The present invention by acetic acid selects bean curd processed, obtain the yellow seriflux after pressing bean curd, one plant of lactic acid production highest of separation and Extraction
Yoghourt fermentation bacterial strain, by the strain fermentation Yoghourt can increase immune protein secrete, maintain gut flora ecology stabilization,
Balance intestinal acid-base property, contributes to gastrointestinal disturbances, beneficial to human body.
From the foregoing, it will be observed that it is beneficial to human body stomach without thickener Yoghourt prepared by the present invention, and denseness is high, stability is good,
It is a kind of safe and efficiently without thickener Yoghourt, is worthy to be popularized and uses.
Claims (7)
1. a kind of preparation method of no thickener composite yoghourt, it is characterised in that the preparation method comprises the following steps：
Bean curd processed is selected using acetic acid as coagulator, remaining yellow seriflux after pressing bean curd is stayed, glucose is added into yellow seriflux, is adjusted
PH to 6.0 ± 0.2, fermentation, when yellow seriflux pH is down to 3.8 ± 0.2, obtains generation wintercherry, using generation wintercherry as bean curd coagulant
Bean curd processed is selected, stays remaining yellow seriflux after pressing bean curd, glucose is added into yellow seriflux, pH to 6.0 ± 0.2 is adjusted, must mix
Liquid, generation wintercherry is added into mixed liquor, mix fermentation, obtain two generation wintercherrys, repeat two generation wintercherry manufacturing process, obtain three generations's acid
Slurry, remaining yellow seriflux produces Yoghourt fermentation bacterium extraction raw material after three generations's wintercherry is selected into bean curd processed；Yoghourt fermentation bacterium is extracted former
Material is diluted to 10-7Dilution level, take dilution after Yoghourt fermentation bacterium be coated on yellow seriflux solid medium, ferment at constant temperature, picking
Rule and separate on the yellow seriflux solid medium of the maximum bacterium colony of molten calcium circle after sterilization, culture, separation 2 of so ruling repeatedly~
3 times, the bacterium colony grown is numbered, the inoculation for the number of finishing is cultivated into yellow seriflux culture medium, obtains each strain culture, point
The pH of each strain culture is not surveyed, the minimum bacterial strains of pH is selected, as Yoghourt fermentation seed bacterial strain；
By mulberry silk hot water wash clean, then with boiling water boiling 1h, water is poured out, takes mulberry silk to cool down, gel, drying can obtain silkworm
Silk gum powder；
Dragon fruit, banana, carrot cleaning peeling are taken, 1 ~ 2h is boiled under 80 ~ 100 DEG C of temperature conditionss, is beaten, obtains mixing pulp；
（4）White granulated sugar is added into fresh milk, is dissolved, filtering, filtrate is taken, obtains fresh milk after sugaring, is sterilized, cooling, obtains fresh milk hair
Ferment raw material, addition trypsase, transglutaminase are well mixed in fresh milk fermentation raw material, are stirred, and are stood, are placed in 45 ~ 50
DEG C insulating box in digested, 90 ~ 95 DEG C of enzyme deactivation 15min, centrifugation, take supernatant, obtain micro- glistening yellow clear fresh milk enzymolysis liquid；
（5）Mixing pulp, Yoghourt fermentation seed bacterial strain, silk gum powder are added into fresh milk enzymolysis liquid to be well mixed, and are fermented, often
PH value of half an hour measurement is spaced, pH value reaches 4.0 ± 0.2 after fermentation and terminated, cools down, obtain mixed fermentation composite yoghourt.
2. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step（1）In
The mass ratio of yellow seriflux and glucose is 50:1, the volume ratio of mixed liquor and generation wintercherry is 100:3.
3. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step（1）In
The formula of yellow seriflux culture medium is to take three generations's yellow seriflux and glucose in mass ratio 50:3 is well mixed, yellow seriflux solid medium
Formula to take three generations's yellow seriflux, glucose, agar, CaCO3In mass ratio 50:3:15:2 is well mixed.
4. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step（2）In
The mass ratio of silk and water is 1:20.
5. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step
（3）Middle dragon fruit, banana, the mass ratio of carrot are 5:3:4.
6. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step（4）In
The mass ratio of fresh milk and white granulated sugar is 50:3, fresh milk fermentation raw material, trypsase, the mass ratio of transglutaminase are 25:6:
5。
7. the preparation method of no thickener composite yoghourt according to claim 1, it is characterised in that the step（5）In
Fresh milk fermentation raw material, mixing pulp, Yoghourt fermentation seed bacterial strain, the mass ratio of silk gum powder are 80:25:5:7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710976577.XA CN107568335A (en) | 2017-10-19 | 2017-10-19 | A kind of preparation method of no thickener composite yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710976577.XA CN107568335A (en) | 2017-10-19 | 2017-10-19 | A kind of preparation method of no thickener composite yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107568335A true CN107568335A (en) | 2018-01-12 |
Family
ID=61036585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710976577.XA Pending CN107568335A (en) | 2017-10-19 | 2017-10-19 | A kind of preparation method of no thickener composite yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107568335A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114040969A (en) * | 2019-07-05 | 2022-02-11 | 诺维信公司 | Process for preparing an acidified milk product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4066792A (en) * | 1976-09-22 | 1978-01-03 | The United States Of America As Represented By The Secretary Of Agriculture | Method of producing soybean milk yoghurt |
| CN104970104A (en) * | 2015-07-24 | 2015-10-14 | 安徽人人福豆业有限公司 | Summer-heat-relieving and inflammation-diminishing fermented blueberry and bean combined milk and preparation method thereof |
| CN105076410A (en) * | 2015-07-24 | 2015-11-25 | 安徽人人福豆业有限公司 | Desiccated coconut and propolis fermented soybean milk and preparation method thereof |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN107048419A (en) * | 2017-05-02 | 2017-08-18 | 张文 | Silk gum beverage |
-
2017
- 2017-10-19 CN CN201710976577.XA patent/CN107568335A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4066792A (en) * | 1976-09-22 | 1978-01-03 | The United States Of America As Represented By The Secretary Of Agriculture | Method of producing soybean milk yoghurt |
| CN104970104A (en) * | 2015-07-24 | 2015-10-14 | 安徽人人福豆业有限公司 | Summer-heat-relieving and inflammation-diminishing fermented blueberry and bean combined milk and preparation method thereof |
| CN105076410A (en) * | 2015-07-24 | 2015-11-25 | 安徽人人福豆业有限公司 | Desiccated coconut and propolis fermented soybean milk and preparation method thereof |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN107048419A (en) * | 2017-05-02 | 2017-08-18 | 张文 | Silk gum beverage |
Non-Patent Citations (1)
| Title |
|---|
| 胡欣欣: ""豆腐酸浆中产酸菌的分离及应用研究"", 《工程科技1辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114040969A (en) * | 2019-07-05 | 2022-02-11 | 诺维信公司 | Process for preparing an acidified milk product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102367428B (en) | Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei | |
| CN103583692A (en) | Symbiotic functional high-protein Greek yogurt utilizing polymeric whey protein as main thickening agent and preparation method thereof | |
| CN104206528A (en) | Walnut flavor fermented milk making process | |
| CN103300312A (en) | Debitterized shaddock peel and production method and use thereof | |
| CN103340458A (en) | Debittered pomelo peel pulp, and production method and use thereof | |
| CN104651275B (en) | A kind of probiotic bacteria culture medium and its application | |
| CN103300311A (en) | Pulp of debitterized shaddock and production method and use thereof | |
| CN109673753A (en) | The method that secondary screenings is total to cooking technique preparation Fermented Soybean Milk | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN104705402A (en) | Preparation method of soybean yogurt | |
| CN108185013A (en) | A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization | |
| RU2468589C2 (en) | Fermented food fibres based product and fermented product manufacture method | |
| CN108902309A (en) | A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose | |
| CN103815016A (en) | Taro-flavored yoghurt product and preparation method | |
| CN107568335A (en) | A kind of preparation method of no thickener composite yoghourt | |
| CN103462124B (en) | Apple whey soluble dietary fiber beverage and preparation method thereof | |
| FI127843B (en) | Drinkable acidified milk protein products and method for producing them | |
| CN109497132A (en) | A kind of compound multiplication agent promoting lactobacillus plantarum high efficiently multiplying in newborn matrix system | |
| CN116218748B (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| CN104322703A (en) | Processing method for dairy cake on large scale | |
| CN103355406A (en) | Production method for sour soybean milk with rich active polysaccharides | |
| CN106259897A (en) | A kind of manufacture method of Jerusalem artichoke ferment leben | |
| CN109832339A (en) | A kind of plant base smear type walnut cheese and preparation method thereof | |
| CN108308276A (en) | A kind of coagulating type caraway Yoghourt and preparation method thereof | |
| CN103947764A (en) | Cheese beverage containing probiotics and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180112 |
|
| WD01 | Invention patent application deemed withdrawn after publication |