CN107691644A - A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber - Google Patents
A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber Download PDFInfo
- Publication number
- CN107691644A CN107691644A CN201710913995.4A CN201710913995A CN107691644A CN 107691644 A CN107691644 A CN 107691644A CN 201710913995 A CN201710913995 A CN 201710913995A CN 107691644 A CN107691644 A CN 107691644A
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- China
- Prior art keywords
- purple
- milk
- dietary fiber
- dairy products
- cereal
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- 238000002360 preparation method Methods 0.000 title claims abstract description 47
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 37
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 34
- 150000001875 compounds Chemical class 0.000 title claims abstract description 25
- 235000013339 cereals Nutrition 0.000 claims abstract description 105
- 235000013336 milk Nutrition 0.000 claims abstract description 61
- 239000008267 milk Substances 0.000 claims abstract description 61
- 210000004080 milk Anatomy 0.000 claims abstract description 61
- 239000003381 stabilizer Substances 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 46
- 239000000839 emulsion Substances 0.000 claims abstract description 44
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 38
- 108090000790 Enzymes Proteins 0.000 claims abstract description 36
- 102000004190 Enzymes Human genes 0.000 claims abstract description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 21
- 235000012054 meals Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 20
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 20
- 240000008042 Zea mays Species 0.000 claims abstract description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 20
- 235000005822 corn Nutrition 0.000 claims abstract description 20
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 19
- 239000001259 polydextrose Substances 0.000 claims abstract description 19
- 229940035035 polydextrose Drugs 0.000 claims abstract description 19
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 18
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 15
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 14
- 235000014048 cultured milk product Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 239000000047 product Substances 0.000 claims description 70
- 238000000855 fermentation Methods 0.000 claims description 40
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- 238000003756 stirring Methods 0.000 claims description 38
- -1 hydroxypropyl Chemical group 0.000 claims description 36
- 229940088598 enzyme Drugs 0.000 claims description 35
- 239000002002 slurry Substances 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 27
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- 239000002994 raw material Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
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- 238000011081 inoculation Methods 0.000 claims description 13
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- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 12
- 239000000194 fatty acid Substances 0.000 claims description 12
- 229930195729 fatty acid Natural products 0.000 claims description 12
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- 239000002562 thickening agent Substances 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 11
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 125000005456 glyceride group Chemical group 0.000 claims description 10
- 241000186660 Lactobacillus Species 0.000 claims description 9
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 9
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- 102000004139 alpha-Amylases Human genes 0.000 claims description 9
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- 229940024171 alpha-amylase Drugs 0.000 claims description 9
- 229940039696 lactobacillus Drugs 0.000 claims description 9
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- 241000894006 Bacteria Species 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 108010089934 carbohydrase Proteins 0.000 claims description 8
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- 239000006041 probiotic Substances 0.000 claims description 5
- 235000018291 probiotics Nutrition 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 4
- 238000012913 prioritisation Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- IBBMPLHGPUWBAM-UHFFFAOYSA-N 2-acetyl-2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(O)(C(O)=O)C(O)C(O)=O IBBMPLHGPUWBAM-UHFFFAOYSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 101710094902 Legumin Proteins 0.000 claims 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 235000002906 tartaric acid Nutrition 0.000 claims 1
- 239000011975 tartaric acid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 15
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- 102000004169 proteins and genes Human genes 0.000 abstract description 6
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- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 8
- 244000199866 Lactobacillus casei Species 0.000 description 8
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- 229930014669 anthocyanidin Natural products 0.000 description 5
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- 235000008758 anthocyanidins Nutrition 0.000 description 5
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- 238000004519 manufacturing process Methods 0.000 description 5
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 4
- 235000020167 acidified milk Nutrition 0.000 description 4
- 239000004464 cereal grain Substances 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
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- 229940043353 maltol Drugs 0.000 description 4
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- 238000003860 storage Methods 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
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- 239000000835 fiber Substances 0.000 description 3
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- 235000013618 yogurt Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000004976 Solanum vernei Nutrition 0.000 description 2
- 241000352057 Solanum vernei Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
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- 238000004321 preservation Methods 0.000 description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- XYUNNDAEUQFHGV-UHFFFAOYSA-N [Se].[Se] Chemical compound [Se].[Se] XYUNNDAEUQFHGV-UHFFFAOYSA-N 0.000 description 1
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- 235000021120 animal protein Nutrition 0.000 description 1
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- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- WZVWUSXOVQNGIQ-UHFFFAOYSA-N butane-2,3-dione;2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(C)=O.OC(=O)C(O)C(O)C(O)=O WZVWUSXOVQNGIQ-UHFFFAOYSA-N 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002502 liposome Substances 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000002636 mycotoxin Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
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- 235000019192 riboflavin Nutrition 0.000 description 1
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- 239000011669 selenium Substances 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
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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
Abstract
The invention belongs to dairy technology field, is related to a kind of compound purple fermented grain dairy products and preparation method containing dietary fiber, it is characterised in that：Comprise the following steps：The purple cereal includes purple sweet potato powder, purple corn meal, purple rice powder, and formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 1 2%, soybean protein 0.2-0.5%, purple corn meal 0.2 0.5%, purple rice powder 0.4 0.7%, liquid milk 80 90%, white granulated sugar 6 8%, emulsion stabilizer 0.2 0.6%, ethylmaltol 0.05-0.08%, essence 0.04-0.07%, strain 0.009 0.012%, polydextrose 1% and enzyme preparation 0.05 0.09%, remaining content are water.A variety of purple cereal mixed enzymolysis, product special flavour is strong, purple compound protein fermented milk products formula of the dietary fiber content more than 1.5%.
Description
Technical field
The invention belongs to dairy technology field, more particularly to a kind of compound purple fermented grain dairy products containing dietary fiber and
Preparation method.
Background technology
Existing market has cereal and the compound fermentation class product of milk, mainly with a small amount of oat, fruit juice or other plants
Species raw material is compounded with milk, and inoculation Bulgarian Lactobacillus, streptococcus thermophilus and bifidobacterium fermentation are made, such
The following technical problem of product generally existing：1st, grain content is relatively low, and cereal materialses species is few, and product special flavour is bad.2nd, vegetalitas
Raw material is few, and dietary fiber content is less than 1.5%.3rd, cereals raw material coarse mouthfeel, should not absorb.
Existing situation as described above, a kind of cereal is added in most of cereal breast dairy products now, its nutrient classes is more single
To adjust, product special flavour is also more flat, breaks through these technical problems in the present invention, using cereal a variety of and not of the same race as raw material, exploitation
Go out a kind of new milk made product.Product adds the cereal of multiple types, and the nutriment that different cultivars cereal materialses contain is different,
Mix nutritious, taste is full.But in actually formula and manufacturing process, because cereal materialses contain very high shallow lake
Powder, the easy aging of cereal starch under liquid；And raw material mixing of different nature, the material particles proportion after dissolving differ,
Easily occurs phenomena such as bleed, layering, precipitation, gel there is product.
Milk is a kind of objective unstability system of the composition of nutritive substances such as protein, fat, carbohydrate in itself, is being sterilized
Under the conditions of, the structure of protein and liposome varies widely compared with fresh milk, and fat globule elapses over time to be occurred on fat
Floating, protein can precipitate, if adding certain cereal materialses in system, it is heavy that the non-enzymatic starch water swelling in part produces
Form sediment, layering.
Starch dissolution aging can have an impact to product quality, but effect produced by different cereal materialses
Difference, each cereal materialses age of starch form of expression are also different.Purple sweet potato powder, purple corn meal, purple rice powder are in the form of expression
There is difference, purple corn meal dissolubility is poor, there is certain granules sense, and solubilizing poorly can increase product harsh feeling.Purple rice powder starch contains
Amount is higher, smooth fine and smooth mouthfeel can be brought after dissolving, but easily cause bleed after age of starch.Purple sweet potato powder fiber content compared with
Height, there are certain water-retaining property, age of starch unobvious after dissolving.Various types of grain mixes use, is more easy to precipitated and separated occur
The problems such as.
In addition, color is easily varied in dairy products, it is difficult to the natural colored of raw material is kept in manufacturing process and in storage.
In order that the color of dairy products is vivid, typically strengthen color using food grade additives.But can there is edible safety
The problem of.
The content of the invention
In order to solve problems of the prior art, the invention provides a kind of compound purple cereal containing dietary fiber
Fermented milk products, a variety of purple cereal mixed enzymolysis, product special flavour is strong, purple compound egg of the dietary fiber content more than 1.5%
White fermented milk products formula.By the way that the various types of grain raw materials such as purple sweet potato powder, purple corn meal, purple rice powder are digested, and milk mixed fermentation,
By the reasonably combined lifting product special flavour of a variety of natural purple class cereal materialses, product is improved by the coordination fermentation of multi-cultur es
Mouthfeel, and improve product dietary fiber content using the natural dietary fiber in cereal materialses.Natural color is constant, and color is happy
People；It is not easy to be layered, bleed and produces precipitation.
It is a further object of the present invention to provide a kind of preparation method of the compound purple fermented grain dairy products containing dietary fiber,
Cereal materialses are dissolved to (high temperature mixes gelatinization) by mixing and emulsifying and are sufficiently mixed with milk, by milling and homogeneous side
Method reduces cereal-granules diameter.Starch chain is cut off by zymolysis technique, makes mouthfeel is more smooth to be easy to absorb.Multi-cultur es cooperative fermentation
Process improving product special flavour and mouthfeel.
Solve a kind of compound purple fermented grain dairy products containing dietary fiber of technical problem in the present invention, its feature exists
In：The purple cereal includes purple sweet potato powder, purple corn meal, purple rice powder, and formula includes the component of following weight/mass percentage composition：It is purple
Potato powder 1-2%, purple corn meal 0.2-0.5%, purple rice powder 0.4-0.7%, soybean protein 0.2-0.5%, liquid milk 80-
90%th, white granulated sugar 6-8%, emulsion stabilizer 1-1.5%, ethylmaltol 0.05-0.08%, essence 0.04-0.07%, bacterium
Kind 0.009-0.012%, polydextrose 1% and enzyme preparation 0.05-0.09%, remaining content are water.
In prioritization scheme, formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 1.2-1.6%, purple corn meal
0.3-0.4%, purple rice powder 0.5-0.6%, soybean protein 0.3-0.4%, liquid milk 85-88%, white granulated sugar 7-8%, emulsification
Stabilizer 1.2-1.3%, ethylmaltol 0.06-0.07%, essence 0.05-0.06%, strain 0.009%, polydextrose
1%th, enzyme preparation 0.06-0.08%.
In further prioritization scheme, formula includes the component of following weight/mass percentage composition：Purple sweet potato powder 1.2%, purple corn meal
0.3%th, purple rice powder 0.5%, soybean protein 0.4%, liquid milk 88%, white granulated sugar 7.8%, emulsion stabilizer 1.2%, ethyl
Maltol 0.06%, essence 0.06%, strain 0.009%, polydextrose 1%, enzyme preparation 0.06%.
Cereal materialses use powder raw material made of physical treatment process, neither mistake character function itself, are also beneficial to processing.Paddy
Species apolegamy is based on following reason：
(1), purple sweet potato powder：Purple potato is rich in selenium element and anthocyanidin, and anthocyanidin has inoxidizability and anti-mutability, is potent
Antioxidant (oxidation resistance is approximately 50 times of vitamin e), be described as after water, protein, fat, carbohydrate, dimension
The seventh-largest necessary nutrient after raw element, mineral matter, it is the disease preventing and treating of current scientific circles' discovery, safeguards that human health is most straight
Connect, be most safe, maximally effective free radical scavenger, its remove the ability of free radical be 20 times of vitamin c, the 50 of vitamin e
Times.Purple sweet potato powder fiber content is higher, has certain water-retaining property after dissolving, age of starch unobvious, unique flavor, is product special flavour
Main source.
(2) purple corn meal：Containing substantial amounts of phenolic compounds and anthocyanidin, containing 18 kinds of amino acid, and must containing human body
The 21 kinds of trace elements and multivitamin and natural pigment needed, especially be rich in Anticancer Element Selenium selenium, enhancement intelligence element zinc with
And iron and calcium etc..
(3) purple rice powder：Containing the high fine composition of anthocyanidin and low sugar in purple rice, have anti-oxidant and actuate intestines peristalsis work
With containing abundant protein, fat, lysine, riboflavin, sulphur peace element, the multivitamin such as folic acid, Yi Jitie, zinc, calcium, phosphorus
Deng needed by human body trace element.
The strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, its
Middle ratio is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and saccharification
Enzyme, its ratio are 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g, biacetyl
Tartaric acid list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
In prioritization scheme, the emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, the starch of hydroxypropyl two
Phosphate 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g is single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, the stability extended in shelf life of products
Can, so as to protect product quality stable.
A kind of preparation method of the compound purple fermented grain dairy products containing dietary fiber, comprises the following steps in the present invention：
(1) raw material prepares：Satisfactory milk is selected, by purple grain grinding, by some in white granulated sugar, i.e. white sugar
It is standby that 28-32%, emulsion stabilizer and the polydextrose of total amount are mixed into mixed powder；White granulated sugar herein act as helping
Solvent, help stabilizer dissolving.
(2) purple cereal slurry is made：High-speed stirred cylinder (shear rate：Milk, i.e. milk total amount are added in 2700r/min)
30-40%, be heated to 70-80 DEG C, while stirring add crush after purple cereal, stir, mill, stand and add successively
Enzyme preparation digests, then freezes through 18-22MP homogenizations and terminate enzymolysis to 4 DEG C, obtain cereal slurry material；
(3) molten sugar mixing：Milk is added in high-speed stirred cylinder, the 30-40% of as total milk amount, is heated to 70-90 DEG C, side
Stirring side and add mixed powder, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry,
Add after ethylmaltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained；Sterilising temp 90-98
DEG C, sterilization time 4-6min, 41 DEG C -43 DEG C of product outlet temperature；
(5) it is inoculated with：Strain was taken out in 30 minutes in advance and thawed, the strain after defrosting is dissolved in aseptic inoculation container,
After strain fully dissolves completely, aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B after standing activation 30 minutes；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 41~43 DEG C of fermentation temperature, ferment 5-8h, works as dairy products
During acidity >=70T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation；
(7) filling, after fermentation：Product is after filling, into 8-11 DEG C of low-temperature cold store, places 22-25 hours, after the completion of send out
Ferment, 1-3 DEG C of freezer is transferred to, cools as 2-4 DEG C, produce.
Feature of the present invention
A, strain improvement：Compounded using strain for special seed selection probiotics, with Lactobacillus casei, Bulgarian lactic acid bar
Bacterium, lactobacillus acidophilus compounding seed selection form, and bacterial activity is strong, and ferment local-flavor is good.
B, rich in dietary fiber：Dietary fiber is enriched using cereal materialses, improves product dietary fiber content, product meals
Fiber content reaches 1.5%, is beneficial to human body intestinal canal health.
C, protruded rich in anthocyanidin, healthcare function, strengthen immune function of human body.
D, cereal handling process：The techniques such as cereal materialses are through dissolving, milling, digesting, co-fermentation, cereal materialses dissolve more
Thoroughly, mouthfeel is finer and smoother.
E, color and luster flavor：More money purple cereal materialses collocation, unique flavor do not add pigment, and product presents naturally shallow
Purple, enrich the color of dairy products.
Dairy products have the characteristics of natural purple in the present invention, and the nutrition of this product cereal and color and luster derive from natural food materials,
Non-pigment adds.Can 30 days holding times or more, mobility：Mobility with stirred yoghurt, color：It is pale purple, fragrance：
The characteristic flavor on basis of mellowness and natural grain with fermented yoghourt, water absorption rate：Bleed is less than 5% in shelf-life.
Embodiment
With reference to embodiment, the present invention is described in detail：
Embodiment 1
A kind of purple fermented grain dairy products containing dietary fiber and probiotics, are first screened milk, then former to cereal
Material is dissolved, milled, is gelatinized, being digested, homogenizing step processing, the cereal slurries and stabilizer after milk, processing after screening
Produced successively by homogeneous, sterilizing, inoculation, fermentation, demulsification, refrigeration, filling, after fermentation again after mixing, wherein each material quality
Percentage composition is purple sweet potato powder 1.2%, purple corn meal 0.3%, purple rice powder 0.5%, soybean protein 0.4%, liquid milk 88%, white
Granulated sugar 7.8%, emulsion stabilizer 0.5%, strain 0.009%, polydextrose 1% and enzyme preparation 0.06%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Lactobacillus casei, and ratio is
3:2:0.5：0.5.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxyl
Propyl group PASELLI EASYGEL 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g,
Pectin 0.8g.Emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, the stability extended in shelf life of products
Can, so as to protect product quality stable.
The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase, carbohydrase, cellulase, half
Cellulase, zytase and alpha-amylase：Carbohydrase ratio is 2:2:1.5:8：1.
Emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, the stability extended in shelf life of products
Can, so as to protect product quality stable.
Specific preparation method is as follows：
(1) raw material prepares, milk supply screening：Select satisfactory liquid milk, protein content >=3.2%；By purple cereal
Crush, grain diameter≤0.2mm；Some (the 30% of total amount) in white granulated sugar, emulsion stabilizer and polydextrose are mixed
It is uniformly standby into mixed powder；
Animal protein raw material of fine qualities is selected, it is perfect with yeastiness to be advantageous to product quality raising.
(2) cereal slurry is made：Cereal materialses by dissolve, mill, aging, enzymolysis, homogenization into cereal slurry；
Dissolving：Milk (the 30% of total amount) is added in high-speed stirred cylinder, is heated to 75 DEG C, opens stirring, adds powdery paddy
Raw material stirring 15min completes preliminarily solubilised.
Mill：Cereal slurry after preliminarily solubilised, when preparing 1 ton of material under the flow velocity through 5 ton hours, passes through colloid
Mill circulation is milled 10min, it is ensured that cereal-granules≤0.1mm.
Stand gelatinization：Cereal concentrated slurry temperature of charge after milling is reduced to 65 DEG C, and 30min is stood in heat insulation tank,
Ensure cereal-granules and the abundant water swelling of starch.
Enzymolysis：Cereal concentrated slurry is cooled to 60 DEG C, enzyme preparation is added by formula rate, starts timing, phase after stirring 10min
Between open mixer per stationary intervals 10min and stir 2 minutes, digest and complete after 60min.Formed sediment in the enzymolysis process decomposable asymmetric choice net cereal
Powder, make products taste more smooth, nutrition is easier to be absorbed by the body.Stirring makes enzyme preparation be completely dispersed uniformly, ensures enzyme preparation
Fully contacted with material.
Homogeneous：The cereal concentrated slurry completed will be digested through 20MP homogenizations, freeze to 4 DEG C to terminate enzymolysis, obtain cereal
Slurry.
(3) molten sugar mixing：Milk (the 30% of total amount) is added in high-speed stirred cylinder, is heated to 70 DEG C, opens stirring, is added
Mixed powder, after being completely dissolved, remaining white sugar is added, is filtered until completely dissolved, in filtered fluid remaining milk and step (2)
Cereal slurry mixing, adds after ethylmaltol and soybean protein and stirs, be settled to required volume, obtain mixed liquor A；
Molten sugared temperature range is suitable for the optimum temperature of stabilizer dissolving, too high or too low to be all unfavorable for stabilizer molten
Solution, there is particle or stabilizer failure.
(4) homogeneous, sterilizing：At a temperature of 68 DEG C, to A through 20MPa homogenizations, sterilizing, 95 DEG C of sterilising temp, sterilizing when
Between 5min, 43 DEG C of product outlet temperature, the semi-finished product B after must sterilizing；It is that institute is inoculated with subsequent handling to control product outlet temperature
The temperature needed, it is suitable for temperature needed for microbial fermentation.
(5) it is inoculated with：Strain is placed and thawed under normal temperature by 30min in advance, and defrosting is dissolved in aseptic inoculation container after terminating,
After strain fully dissolves completely, aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to B after standing activation 30min；
(6) ferment, be demulsified, refrigeration：D is fermented, 41-43 DEG C of fermentation temperature, ferment 5-10h after sample detection, when
When sample titratable acidity is 70T °, semi-finished product are demulsified and stirred, then freezed to 20-25 DEG C of temperature, to terminate fermentation；It is demulsified the time
For 3-5min, overlong time can produce sense of eking out a living, on the contrary then demulsification deficiency；The fermentation temperature is the optimal fermentation of mixed bacteria
Temperature；Termination of fermenting is a process, and refrigeration arrives demand temperature, and microbial activity reduces, and fermentation, which is considered as, to be terminated.Single tank thing
Material refrigeration total time control is too high to avoid acidity from increasing within 30min.
(7) filling, after fermentation：Product into 10 DEG C of low-temperature cold stores, is placed 24 hours after filling, completes after fermentation, turn
Enter 2 DEG C of freezers, cool as 2-4 DEG C, obtain finished product.
Emulsion stabilizer protection, hardness, elasticity, the water-retaining property of lifting acidified milk, the stability extended in shelf life of products
Can, so as to protect product quality stable.Dietary fiber height easily causes product precipitation in dairy products.Grain component during storage,
Also age of starch can occur, viscosity rise, caking, product characteristics are maintained using emulsion stabilizer water retention.
The principal element for influenceing red in process of production is heating intensity, so in process, keep as far as possible compared with
Low heating strength, semi-finished product freeze preservation in time, can effectively preserve color and luster and nutrition.Process is stored in finished product shelf
In, the principal element for influenceing color and luster and nutrition is illumination and oxidation, can effectively be preserved using the closed packaging material every light.
Embodiment 2
A kind of compound purple fermented grain dairy products containing dietary fiber, formula include the group of following weight/mass percentage composition
Point：Purple sweet potato powder 1%, purple corn meal 0.2%, purple rice powder 0.4%, soybean protein 0.2%, liquid milk 80%, white granulated sugar 6%,
Emulsion stabilizer 1%, ethylmaltol 0.05%, essence 0.04%, strain 0.009%, polydextrose 1% and enzyme preparation
0.05%, remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its
Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 6.5g, agar 0.8g, diacetyl tartarate Dan Shuan
Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal
Grain diameter≤0.2mm；Some (for the 28% of total amount) in white granulated sugar, emulsion stabilizer and polydextrose are mixed equal
It is even standby into mixed powder；
(2) purple cereal slurry is made：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 70 DEG C, side
The purple cereal that side is added after crushing is stirred, stirring, colloid mill are milled, stand and added enzyme preparation and digest successively, then by material
Through 18MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 13min, grinding time 8min, during standing
Between 25min, 60 DEG C of dwell temperature, 55 DEG C of hydrolysis temperature, enzymolysis time 0.8h.
(3) molten sugar mixing：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 80 DEG C, while stirring
Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second
After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20MPa homogenizations, sterilizing, semi-finished product B is obtained；90 DEG C of sterilising temp, go out
Bacterium time 4min, 41 DEG C DEG C of product outlet temperature；
(5) it is inoculated with：25min, which takes out strain, in advance thaws, is completely dissolved and stands, stand after activation 25min half-and-half into
Product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 41 DEG C of fermentation temperature, ferment 8h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 20 DEG C of temperature, terminate fermentation；
(7) filling, after fermentation：Product into 8 DEG C of low-temperature cold stores, is placed 25 hours after filling, completes after fermentation, turn
Enter 1 DEG C of freezer, cool as 2 DEG C, produce.
Embodiment 3
A kind of compound purple fermented grain dairy products containing dietary fiber, formula include the group of following weight/mass percentage composition
Point：Purple sweet potato powder 2%, purple corn meal 0.5%, purple rice powder 0.7%, soybean protein 0.5%, liquid milk 90%, white granulated sugar 8%,
Emulsion stabilizer 1.5%, ethylmaltol 0.08%, essence 0.07%, strain 0.012%, polydextrose 1% and enzyme preparation
0.09%, remaining content is water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its
Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 2.2g, hydroxypropyl PASELLI EASYGEL 10.2g, agar 1g, diacetyl tartarate list are double sweet
Grease 0.1g, single, diglycerine fatty acid ester 0.5g and pectin 1g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar
0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal
Grain diameter≤0.2mm；Some (for the 32% of total amount) in white granulated sugar, emulsion stabilizer and polydextrose are mixed equal
It is even standby into mixed powder；
(2) purple cereal slurry is made：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 80 DEG C, side
The purple cereal that side is added after crushing is stirred, stirring, colloid mill are milled, stand and added enzyme preparation and digest successively, then by material
Through 22MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 18min, grinding time 12min, stand
Time 35min, 70 DEG C of dwell temperature, 65 DEG C of hydrolysis temperature, enzymolysis time 1.2h；Enzymolysis process intermittent stirs, i.e., per quiet
Only it is spaced 12min and opens mixer stirring 1.5min.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 90 DEG C, while stirring
Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second
After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 22MPa homogenizations, sterilizing, semi-finished product B is obtained；98 DEG C of sterilising temp, go out
Bacterium time 6min, 43 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, and stands after activation 35min double
Finished product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 43 DEG C of fermentation temperature, ferment 5h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 25 DEG C of temperature, terminate fermentation；
(7) filling, after fermentation：Product is after filling, into 11 DEG C of low-temperature cold stores, places 22-25 hours, after the completion of send out
Ferment, 3 DEG C of freezers are transferred to, cools as 4 DEG C, produces.
Embodiment 4
A kind of compound purple fermented grain dairy products containing dietary fiber, formula include the component of following weight/mass percentage composition：
Purple sweet potato powder 1.2%, purple corn meal 0.3%, purple rice powder 0.5%, soybean protein 0.3%, liquid milk 85%, white granulated sugar 7%, breast
Change stabilizer 1.2%, ethylmaltol 0.06%, essence 0.05%, strain 0.009%, polydextrose 1%, enzyme preparation
0.06%.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its
Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 7.5g, agar 0.8g, diacetyl tartarate Dan Shuan
Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal
Grain diameter≤0.2mm；Some (for the 30% of total amount) in white granulated sugar, emulsion stabilizer and polydextrose are mixed equal
It is even standby into mixed powder；
(2) purple cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 72 DEG C, side
The purple cereal that side is added after crushing is stirred, stirring, colloid mill are milled, stand and added enzyme preparation and digest successively, then by material
Through 20MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 16min, grinding time 9min, during standing
Between 28min, 62 DEG C of dwell temperature, 58 DEG C of hydrolysis temperature, enzymolysis time 0.9h；Enzymolysis process intermittent stirs, i.e., per static
It is spaced 8min and opens mixer stirring 1.8min.
(3) molten sugar mixing：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 75 DEG C, while stirring
Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second
After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 21MPa homogenizations, sterilizing, semi-finished product B is obtained；93 DEG C of sterilising temp, go out
Bacterium time 5min, 42 DEG C of product outlet temperature；
(5) it is inoculated with：32min, which takes out strain, in advance thaws, is completely dissolved and stands, stand after activation 28min half-and-half into
Product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 42 DEG C of fermentation temperature, ferment 7h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 23 DEG C of temperature, terminate fermentation；
(7) filling, after fermentation：Product into 9 DEG C of low-temperature cold stores, is placed 23 hours after filling, completes after fermentation, turn
Enter 2 DEG C of freezers, cool as 3 DEG C, produce.
Embodiment 5
A kind of compound purple fermented grain dairy products containing dietary fiber, formula include the component of following weight/mass percentage composition：
Purple sweet potato powder 1.6%, purple corn meal 0.4%, purple rice powder 0.6%, soybean protein 0.4%, liquid milk 88%, white granulated sugar 8%, breast
Change stabilizer 1.3%, ethyl malt 0.07%, essence 0.06%, strain 0.009%, polydextrose 1%, enzyme preparation 0.08%.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its
Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8.7g, agar 0.9g, diacetyl tartarate list are double sweet
Grease 0.1g, single, diglycerine fatty acid ester 0.4g and pectin 0.9g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar
0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method comprises the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；By purple grain grinding, purple cereal
Grain diameter≤0.2mm；Some (for the 30% of total amount) in white granulated sugar, emulsion stabilizer and polydextrose are mixed equal
It is even standby into mixed powder；
(2) purple cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 76 DEG C, side
The purple cereal that side is added after crushing is stirred, stirring, colloid mill are milled, stand and added enzyme preparation and digest successively, then by material
Through 18MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 15min, grinding time 11min, stand
Time 30min, 68 DEG C of dwell temperature, 62 DEG C of hydrolysis temperature, enzymolysis time 1.5h.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 85 DEG C, while stirring
Mixed powder is added, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid mixes with remaining milk and cereal slurry, adds second
After base maltol and soybean protein and stir, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20MPa homogenizations, sterilizing, semi-finished product B is obtained；91 DEG C of sterilising temp, go out
Bacterium time 5min, 41.5 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, after standing activation 25-35min
Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
(6) ferment, be demulsified and freeze：Semi-finished product C is fermented, 42.5 DEG C of fermentation temperature, ferment 6h, when dairy products acidity
>=70T ° when, stirring demulsification, then freeze to 21 DEG C of temperature terminates fermentation；
(7) filling, after fermentation：Product into 10 DEG C of low-temperature cold stores, is placed 24 hours after filling, completes after fermentation, turn
Enter 2 DEG C of freezers, cool as 2 DEG C, produce.
Embodiment 6
Content in specific preparation method such as embodiment 1, a kind of compound purple fermented grain dairy products containing dietary fiber, matches somebody with somebody
Side includes the component of following weight/mass percentage composition：Purple sweet potato powder 1.5%, purple corn meal 0.4%, purple rice powder 0.6%, soybean protein
0.35%th, liquid milk 86%, white granulated sugar 7.5%, emulsion stabilizer 1.3%, ethylmaltol 0.06%, essence 0.06%,
Strain 0.01%, polydextrose 1% and enzyme preparation 0.07%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase, its
Ratio is 2:2:1.5:8：1.
Calculated with 1 kilogram of fermented milk products, emulsion stabilizer includes the component of following quality：Emulsifing thickener 1.8g, hydroxypropyl
Base PASELLI EASYGEL 8.2g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g
With pectin 0.8g.
The physical and chemical index of fermented milk products such as table 1 below in the present invention：
The physical and chemical index of table 1
Dietary fiber content：About 1.5%, probiotics：Probiotics >=1*108cfu/ml.
Organoleptic requirements' such as table 2 below：
The organoleptic requirements of table 2
It is in addition, other as pollutant is limited the quantity：Meet GB 2762 regulation, mycotoxin limitation：Meet GB 2761 rule
It is fixed, microorganism limitation such as table 3：
The microorganism of table 3 is limited the quantity
Experiment one
By taking embodiment 1 as an example, other contents are the same：
When different standing gelatinization points and time, its effect is different, concrete analysis such as table 4 below：
Table 4
From the above, it can be seen that in 65 DEG C of temperature, either mouthfeel, viscosity and product is stable when standing gelatinization time 0.5h
All reach relatively good state in property.Here 55 DEG C of temperature, 1h is stood, it is contemplated that production efficiency optimizes, and excludes.
When different hydrolysis temperatures and time difference, its effect is different, is analyzed as follows table 5：
Table 5
Enzyme is medium temperature enzyme, and temperature is too high or too low influence hydrolysis result, and the shallow lake of cereals can not be made within the process time
Powder, cellulose degradation reach the effect of technological requirement.
When Titrable acid angle value difference, its effect is different, is analyzed as follows table 6：
Table 6
Fermentation time different product flavor, acidity are different, and product acidity must is fulfilled for Standard >=70T ° first.
Experiment two
Shelf life of products 2 months in the present invention, after depositing some times, the stability such as table 7 below of product：
The product stability of table 7 tests (37 DEG C of accelerated test test product shelf-lifves)
| 37 DEG C of insulations | |
| 1 day | Normally |
| 5 days | Normally |
| 10 days | A small amount of bleed |
| 20 days | A small amount of bleed, bottom are precipitated a little |
| 30 days | A small amount of bleed, bottom are precipitated a little |
| 40 days | A small amount of bleed, bottom are precipitated a little |
| 50 days | Precipitation is arranged at a small amount of bleed, bottom |
| 60 days | Bleed is more, and viscosity reduces, and precipitation is arranged at bottom |
| 70 days | Surface bleed is more, and viscosity reduces, and precipitation is arranged at bottom |
Experiment three
Content in other contents such as embodiment 1, if control group, i.e., when emulsion stabilizer is 0.5% or 2%, product
Effect is as follows：
When emulsion stabilizer is 0.5%：Product bleed after two-stage sterilization, viscosity is low,
When emulsion stabilizer is 2%：Product powder sense is strong, poor taste.
When consistent dose is too low or consistent dose is high, product effect is all bad, does not meet product quality requirement.
Experiment four
Content in other contents such as embodiment 1, if control group, i.e., without the starch phosphate of hydroxypropyl two in emulsion stabilizer
Ester, the products taste produced is thin, and viscosity drops to 300-500cp, and bleed is serious after placing 2-3 days, does not meet product matter
Amount requires.
Experiment five
Content in other contents such as embodiment 1, if control group, i.e., sugar-free enzyme in enzyme preparation, sugar-free enzyme effect, its
Products taste is coarse, storage life 10 days or so, local viscosity occurs and uprises, and product layering, elutriation, not meeting product quality will
Ask.Taste tests：The people of test number 400
Test result is：Having very much appetite sense and comparing has appetite sense accounting 97%；Fermented yoghourt aromatic flavour ground accounting
98%；Sweet tea acid ratio harmony accounts for 99%, and cereal flavor mellow 96%, delicate mouthfeel accounts for 98%；Overall excellent and good accounting 97%.
The nutrition of this product cereal and color and luster derive from natural food materials, and non-pigment addition, what is influenceed in process of production is main
Factor is heating intensity, so in process, keeps relatively low heating strength as far as possible, and semi-finished product freeze preservation in time,
Color and luster and nutrition can effectively be preserved.During the storage of finished product shelf, the principal element that influences color and luster and nutrition be illumination and
Oxidation, can effectively be preserved using the closed packaging material every light.
The preferred embodiments of the present invention are the foregoing is only, are merely illustrative for the purpose of the present invention, and it is nonrestrictive；
Those of ordinary skill in the art understand that can carry out many to it in the spirit and scope that the claims in the present invention are limited changes
Become, modification, or even equivalent change, but fall within protection scope of the present invention.
Claims (10)
- A kind of 1. compound purple fermented grain dairy products containing dietary fiber, it is characterised in that：The purple cereal include purple sweet potato powder, Purple corn meal, purple rice powder, formula include the component of following weight/mass percentage composition：Purple sweet potato powder 1-2%, purple corn meal 0.2-0.5%, Purple rice powder 0.4-0.7%, soybean protein 0.2-0.5%, liquid milk 80-90%, white granulated sugar 6-8%, emulsion stabilizer 1-1.5%, Ethylmaltol 0.05-0.08%, essence 0.04-0.07%, strain 0.009-0.012%, polydextrose 1% and enzyme preparation 0.05-0.09%, remaining content are water.
- A kind of 2. compound purple fermented grain dairy products containing dietary fiber according to claim 1, it is characterised in that：Formula Include the component of following weight/mass percentage composition：It is purple sweet potato powder 1.2-1.6%, purple corn meal 0.3-0.4%, purple rice powder 0.5-0.6%, big Legumin 0.3-0.4%, liquid milk 85-88%, white granulated sugar 7-8%, emulsion stabilizer 1.2-1.3%, ethylmaltol 0.06- 0.07%th, essence 0.05-0.06%, strain 0.009%, polydextrose 1%, enzyme preparation 0.06-0.08%.
- A kind of 3. compound purple fermented grain dairy products containing dietary fiber according to claim 2, it is characterised in that：Formula Include the component of following weight/mass percentage composition：Purple sweet potato powder 1.2%, purple corn meal 0.3%, purple rice powder 0.5%, soybean protein 0.4%, liquid Body milk 88%, white granulated sugar 7.8%, emulsion stabilizer 1.2%, ethylmaltol 0.06%, essence 0.06%, strain 0.009%, poly- Portugal Grape sugar 1%, enzyme preparation 0.06%.
- 4. a kind of purple fermented grain dairy products containing dietary fiber and probiotics according to any one of claim 1-3, It is characterized in that：The strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and cheese breast bar Bacterium, wherein ratio are 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and Carbohydrase, its ratio are 2:2:1.5:8：1.
- 5. a kind of compound purple fermented grain dairy products containing dietary fiber according to any one of claim 1-3, it is special Sign is：Calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with The component of lower quality：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g, double second Acyl tartaric acid list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
- A kind of 6. compound purple fermented grain dairy products containing dietary fiber according to claim 5, it is characterised in that：It is described Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar 0.8 g are double Acetyltartaric acid single g of double glyceride 0.1, single, the g of diglycerine fatty acid ester 0.3 and pectin 0.8g.
- 7. a kind of preparation method of compound purple fermented grain dairy products containing dietary fiber according to claim 1, including Following steps：（1）Raw material prepares：Satisfactory milk is selected, by purple grain grinding, by some in white granulated sugar, emulsion stabilizer It is standby that mixed powder is mixed into polydextrose；（2）Make purple cereal slurry：Milk is added in high-speed stirred cylinder, is heated to 70-80 DEG C, is added while stirring after crushing Purple cereal, enzyme preparation enzymolysis is stirred, mills, stands and added successively, then material is freezed to 4 through 18-22MP homogenizations DEG C terminate enzymolysis, obtain cereal slurry；（3）Molten sugar mixing：Milk is added in high-speed stirred cylinder, 70-90 DEG C is heated to, mixed powder is added while stirring, after dissolving Remaining white sugar, dissolving, filtering are added, filtered fluid mixes with remaining milk and cereal slurry, adds ethylmaltol and soybean egg After white and stir, obtain mixed liquor A；（4）Homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained;90-98 DEG C of sterilising temp, Sterilization time 4-6min, 41 DEG C -43 DEG C of product outlet temperature；（5）Inoculation：Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；（6）Fermentation, demulsification and refrigeration：Semi-finished product C is fermented, 41~43 DEG C of fermentation temperature, ferment 5-8h, when dairy products acidity At >=70 T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation；（7）Filling, after fermentation：Product into 8-11 DEG C of low-temperature cold store, places 22-25 hours, completes after fermentation after filling, 1-3 DEG C of freezer is transferred to, cools as 2-4 DEG C, produces.
- 8. a kind of preparation method of compound purple fermented grain dairy products containing dietary fiber according to claim 7, it is special Sign is：Grain diameter≤0.2mm of the purple cereal.
- 9. a kind of preparation method of compound purple fermented grain dairy products containing dietary fiber according to claim 7, it is special Sign is：The step（2）Middle mixing time 13-18min, grinding time 8-12min, time of repose 25-35min, stand temperature 60-70 DEG C of degree, 55-65 DEG C of hydrolysis temperature, enzymolysis time 0.8-1.5h；Enzymolysis process intermittent stirs in prioritization scheme, i.e., Mixer stirring 1.5-2.5min is opened per stationary intervals 8-12min.
- 10. a kind of preparation method of compound purple fermented grain dairy products containing dietary fiber according to claim 7, it is special Sign is：The step（5）In in advance 25-35min by strain take out thaw, dissolving and stand, stand activation 25-35min after Inoculation.
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