CN107897367A - A kind of low fat red heart flue fruit yoghourt rich in anthocyanidin and preparation method thereof - Google Patents
A kind of low fat red heart flue fruit yoghourt rich in anthocyanidin and preparation method thereof Download PDFInfo
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- CN107897367A CN107897367A CN201710985118.8A CN201710985118A CN107897367A CN 107897367 A CN107897367 A CN 107897367A CN 201710985118 A CN201710985118 A CN 201710985118A CN 107897367 A CN107897367 A CN 107897367A
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- anthocyanidin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The invention discloses a kind of processing method of the low fat red heart flue fruit yoghourt rich in anthocyanidin, makes fruit juice first, is preparing zymotic fluid, homogeneous, vacuum outgas, zymotic fluid sterilizing, inoculation strain, packing, final fermentation obtains finished product.It is that formula material ratio is：Skimmed milk power 10 16%, white granulated sugar 7 12%, red heart dragon fruit juice 5 30%, drinking water 70 95%, directly putting type fermented strain 0.1 0.2%.A kind of low fat red heart flue fruit yoghourt rich in anthocyanidin of the present invention; without any thickener; solidification is uniform; tissue is fine and smooth; it is bright in colour; mouthfeel is strong, and no whey precipitation stability is good, and contained beneficiating ingredient anthocyanidin has the fine health-care effects such as anti-oxidant pre- anti-aging, softening blood vessel, protection eyesight.
Description
Technical field
The present invention relates to Yoghourt technical field, especially a kind of low fat red heart flue fruit yoghourt and its preparation rich in anthocyanidin
Method.
Background technology
Making manual method of the people to Yoghourt early in B.C. 200 years India, Egypt and ancient Greek has just been slapped
Hold.Yoghourt is using lactogenesis or milk powder as raw material, through sterilizing, being inoculated with wind made of streptococcus thermophilus and bulgaria lactobacillus fermentation
The product that taste uniqueness and nutritive value enrich.Obtained Yoghourt after fermentation, nutritional ingredient is more abundant, and is more prone to
It is absorbed by the body.By the fermentation of lactic acid bacteria, lactose degradation is galactolipin, eliminates lactose intolerance symptom；Fat passes through drop
Xie Hou, content of fatty acid increased；Protein of milk becomes trickle milk particle, and lactoprotein is by the protease in lactic acid bacteria
Small peptide and amino acid are degraded into, relative to the absorptivity of fresh milk protein, which raises one times.As most preferred at present
One of functional food.
Flavored fermented milk is one kind in acidified milk, and using more than 80% raw ox (sheep) breast or milk powder as raw material, addition is other
Raw material, pH value reduces after sterilizing, fermenting, and adds before or after fermentation or does not add food additives, nutrition fortifier, fruits and vegetables, paddy
Product made of thing etc..In recent years, on the basis of people study Yoghourt traditional processing technology, to peculiar flavour with
And the coagulating type new varieties research of special dietary value is more.Mainly study and be：
1) Solidify YoghurtJuzh containing foodstuff grain：Researcher by by the foodstuff grain slurries of processing according to a certain percentage
Added to lotion, the Solidify YoghurtJuzh new products such as oat Yoghourt, Semen Coicis Yoghourt, maize yoghourt, bean yoghourt, red bean yogurt are developed
Kind.
2) yogurt containing fruits and vegetables：In recent years, the domestic fruit yogurt developed mainly have strawberry sour milk, apple Yoghourt,
Blueberry Yoghourt, mango yogurt, pineapple Yoghourt, red date, haw thorn Yoghourt, yellow peach Yoghourt etc..Vegetables yogurt is added necessarily in cow's milk
The vegetable juice of amount, such as carrot, purple sweet potato, pumpkin, tomato Mixed yoghurt.
3) yogurt containing function factor and traditional Chinese medicine ingredients：Researcher adds treated China in fresh milk
Traditional medicine (traditional Chinese medical science) medicine component, produces the yoghurt with traditional Chinese medicine ingredients.Researcher is by Chinese yam, ginseng, Gorgon fruit fresh
Milk added material contains physiological activator, have developed the health care yogurt of many new components containing various functions.Fang Fang
It is added to Deng researcher using reed root, lily and asparagus fern mixing liquid as hardening agent in milk, develops Chinese medicine Yoghourt.
For common basic Yoghourt, solidification type yoghourt has effects that special component, can be to the machine of human body
It can be adjusted well.Carrying out the clear and definite basis of functional component to solidification type yoghourt unique function is, minimum to contain to human body
A kind of function that function is adjusted, therefore, for solidification type yoghourt, its market orientation and the consumer group are definitely；
Meanwhile solidification type yoghourt has various taste, variety protection is more, and the consumer group has popularity.Therefore, solidification type yoghourt city
The researching value of field is very high.
Anthocyanidin is a kind of plant water-soluble natural pigment, and anthocyanidin is widely present in many foods, such as：It is purple sweet potato, black
In the dark color food such as mulberries, blueberry, strawberry, purple eggplant skin, red heart dragon fruit, violet cabbage, black rice, due to its source is non-toxic,
It is safe, there is more physiological activity to receive much concern.To anthocyanin in Dietary Reference Intakes of Chinese Residents
The specific recommended value of recommended intake (SPL) is 50.0mg/d, that is, daily intaking the anthocyanin more than 50mg can produce significantly
Health promotion acts on.According to related document report, it has been found that it possesses anti-oxidant, improvement liver function, prevention of cardiovascular disease, resists
Cancer, suppress a variety of physiological actions such as inflammation and allergy and protection eyesight, is taken seriously in health products, functional food market.
Anthocyanidin is widely present in the natural food colour of nature as one kind, in food anthocyanidin to processing conditions such as
Temperature, pH value, metal ion etc. are very sensitive, and under the high temperature conditions, stability is poor, easily degraded.But have in acid condition
Preferable stability, and it is unstable and degradable under neutral border.Therefore in Yoghourt fermentation manufacturing process, since raw milk sterilizes
Shi Buyi high temperature is handled when long, so the red heart Dragonfruit Juice rich in anthocyanidin is not easy to drop anthocyanidin when sterilizing with the conditions of
Solution.PH value often 4 or so, is adapted to the stability for maintaining anthocyanidin after Yoghourt fermentation at the same time, can be used as a kind of natural pigment and
Functional component addition makes Yoghourt, and finished product not only has tempting color and fruity taste, but also is rich in antioxidant content cyanine
Element.
Water, fat, lactose and lactoprotein (casein and lactalbumin) etc. are the main components in breast.Form Yoghourt
The base substance of gel is lactoprotein.Heating causes lactalbumin in lotion to be denatured when lotion sterilizes, and denatured whey protein combines
Casein forms solidification, and then forms the preferable solidification type yoghourt of gel viscosity, therefore reduces fat content and solidify nothing to Yoghourt
Influence.Low fat sour milk is prepared and can centrifuged by using skimmed milk powder or raw milk in centrifuge under 4000r/min rotating speeds
20min, removes partial fat, reduces dairy fat content.
The present invention is raw milk by using skimmed milk power, adds red heart dragon fruit natural pigment anthocyanidin, prepares low fat
Functional yoghourt rich in active skull cap components, foundation is provided for market Yoghourt new varieties.
The content of the invention
The object of the invention is exactly to enrich the kind of flavored fermented milk, improves the nutritive value of Yoghourt, there is provided Yi Zhongfu
Low fat red heart flue fruit yoghourt containing anthocyanidin.
The present invention is achieved by the following technical solutions：
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that be by the following steps system
Into：
1) fruit juice is made：The fresh red heart dragon fruit of maturation is taken, cleans, skin and pulp is separated, pulp is cut into small pieces, and beats
Slurry, filters juice, by filtrate high speed freezing centrifuge, centrifuges 10-20min, obtains clarifying deep rose dragon fruit juice；
2) zymotic fluid is configured：Skimmed milk power, fruit juice and pure water are configured to mixed liquor in mass ratio, heating treats that temperature reaches
Suitable white granulated sugar is added during to 50-60 DEG C is completely dissolved it, obtains zymotic fluid；
3) homogeneous：Above-mentioned zymotic fluid control temperature is subjected to homogenization in 60-65 DEG C, homogenization pressure 10-22MPa；
4) deaerate：Zymotic fluid after will be homogeneous degassing process, degassing temperature 45 DEG C~50 in the case where vacuum is 0.075MPa
℃；
5) zymotic fluid sterilizes：Zymotic fluid after degassing is subjected to sterilization treatment；
6) strain is inoculated with：Fermentation lotion after subject to sterilization is cooled to less than 45-50 DEG C, is inoculated with 0.1-0.5% ratios multiple
Close Yoghourt fermentation bacterium powder；
7) dispense：The liquid filtering of step 6) is dispensed into round；
8) ferment：Round is put into 40-45 DEG C of fermenting case, ferment 4-6h, waits fermentation lotion solidification, you can turn
Enter afterripening fermentation 12-24h in 4-6 DEG C of refrigerator, you can obtain finished product.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 1) institute
The pulp block size stated is 1-2cm.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 1) institute
The filtering stated is to use 100-120 mesh filtered through gauze.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 1) institute
The rotating speed during centrifugation for the high speed freezing centrifuge stated is 4000-6000r/min.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 2) institute
The mass ratio of skimmed milk power, fruit juice and the pure water stated is (10-15)：(20-30)：(70-80).
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that:In step 2)
The additive amount of the white granulated sugar is 7-12%.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 4) institute
The vacuum for the degassing process stated is 0.075MPa.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 5) institute
The concrete operations for sterilizing the zymotic fluid after degassing stated are to heat 5-20min at 80-95 DEG C.
A kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that：Step 6) institute
The strain for the composite yoghourt zymophyte powder stated includes lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, breast
Sour lactis subsp. cremoris, Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, lactobacillus acidophilus, newborn bifid
Ten kinds of bacillus, bifidobacterium longum, bifidobacterium infantis strains are obtained by mixing.
The obtained low fat red heart flue fruit yoghourt for being rich in anthocyanidin of a kind of the method for the present invention, it is characterised in that it is under
The component for stating percentage by weight is made：Skimmed milk power 10-16%, white granulated sugar 7-12%, red heart dragon fruit juice 5-30%, drink
Water 70-95%, composite yoghourt zymophyte powder 0.1-0.2%.
It is an advantage of the invention that：
1st, the present invention is raw milk by using skimmed milk power, adds red heart dragon fruit natural pigment anthocyanidin, prepares low
Fat is rich in the functional yoghourt of active skull cap components, and foundation is provided for market Yoghourt new varieties.The Yoghourt of the present invention is adding
Man-hour uses vacuum outgas, effectively reduces the entrance of oxygen, reduces anthocyanidin and is aoxidized, retains cyanine to greatest extent
The activity of element, Yoghourt of the invention make it have anti-oxidant, improvement liver function, prevention of cardiovascular disease since anthocyanidin adds
Disease, anticancer, suppress the different physiological roles such as inflammation and allergy and protection eyesight, and according to research reports, red heart dragon fruit anthocyanidin contains
Amount is about 50mg/100g, and rich content, suitably adds Dragonfruit Juice in proportion, can reach edible one bottle of Yoghourt (200g)
The daily anthocyanidin nutrition intake amount of China resident, yogurt production raw material select defatted milk or skimmed milk power, reduce fat content.
0.5% is not higher than by fat content in China's national standard skim milk, fat content reduces 5 times after degreasing, and butterfat passes through hair
Ferment can also be degraded to the aliphatic acid for being easy to absorb, which is more advantageous to people to lose weight selection.
2nd, Yoghourt of the invention is fermented when making using composite yoghourt bacterium powder, and gained Yoghourt is high beneficial to bacterial content, activity
It is good, it is more preferable to the health-care effect of human body.
3rd, Yoghourt of the invention, does not add any thickener, stabilizer in formula, by adjusting milk powder ratio, suitable
Temperature conditionss under sterilize, can produce that viscosity, hardness are moderate, the solidification type yoghourt that the preferable no whey of coagulability separates out, more accords with
Close consumer health's psychological needs.
4th, Yoghourt of the invention is bright in colour, and the smell of fruits is very sweet, and people's appetite can be promoted to increase.Due to the addition of dragon fruit juice
Amount is higher, and the Yoghourt produced has tempting rose, more stimulates the vision of eater, increases appetite.
Brief description of the drawings
Fig. 1 is the basic structural formula of anthocyanin, wherein：R1And R2It is H, OH or O.
Embodiment
A kind of low fat red heart flue fruit yoghourt rich in anthocyanidin, it is made of following components and its percentage by weight：
Skimmed milk power 10-16%, white granulated sugar 7-12%, red heart dragon fruit juice 5-30%, drinking water 70-95%, fermentation
Strain 0.1-0.2%,
Preparation method, comprises the following steps：
1) fruit juice is made：Take ripe nothing to go rotten and be cut into 1-2cm size blocks without soft rotten red heart dragon fruit, peeling, pulp
Shape, is put into cooking machine and is beaten, 120 mesh filtered through gauze juices of pulp, by filtrate with high speed freezing centrifuge in 4000r/min
Under rotating speed, 15min is centrifuged, obtains clarifying deep rose dragon fruit juice；
2) zymotic fluid is configured：By skimmed milk power：Solution (pure water 75% and fruit juice 25%) is configured to mass fraction 13%
Milk solution, heating adds 8% white granulated sugar when temperature reaches 55 DEG C and is completely dissolved it；
3) homogeneous：65 DEG C of control material temperature, homogenization pressure 18MPa carry out homogeneous；
4) deaerate：Oxygen during to prevent that material is mixed into air causes anthocyanidin oxidative deformation, therefore is in vacuum
Deaerate under 0.075MPa, temperature 50 C；
5) zymotic fluid sterilizes：Zymotic fluid heats 10min at 95 DEG C after homogeneous, fully sterilizing；
6) strain is inoculated with：Fermentation lotion after subject to sterilization is cooled to less than 45 DEG C, and it is compound to be inoculated with 10 bacterium in 0.13% ratio
Yoghourt fermentation bacterium powder, strain include lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis
Subsp. cremoris, Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, lactobacillus acidophilus, bifidobacterium lactis, length are double
Discrimination bacillus, bifidobacterium infantis；
7) dispense：6) liquid filtering is dispensed into round；
8) ferment：Round is put into 42 DEG C of fermenting case, ferment 5h, waits fermentation lotion solidification, you can be transferred to 4 DEG C
Afterripening fermentation 18h in refrigerator, you can.
Claims (10)
1. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt, it is characterised in that be made of the following steps
's：
1）Make fruit juice：The fresh red heart dragon fruit of maturation is taken, cleans, skin and pulp is separated, pulp is cut into small pieces, mashing,
Juice is filtered, by filtrate high speed freezing centrifuge, 10-20min is centrifuged, obtains clarifying deep rose dragon fruit juice；
2）Configure zymotic fluid：Skimmed milk power, fruit juice and pure water are configured to mixed liquor in mass ratio, heating treats that temperature reaches
Suitable white granulated sugar is added at 50-60 DEG C is completely dissolved it, obtains zymotic fluid；
3）Homogeneous：Above-mentioned zymotic fluid control temperature is subjected to homogenization in 60-65 DEG C, homogenization pressure 10-22 MPa；
4）Degassing：Zymotic fluid after will be homogeneous degassing process, degassing temperature 45 DEG C~50 in the case where vacuum is 0.075 MPa
℃；
5）Zymotic fluid sterilizes：Zymotic fluid after degassing is subjected to sterilization treatment；
6）Strain is inoculated with：Fermentation lotion after subject to sterilization is cooled to less than 45-50 DEG C, and composite yoghourt is inoculated with 0.1-0.5% ratios
Zymophyte powder；
7）Packing：By step 6）Liquid filtering be dispensed into round；
8）Fermentation：Round is put into 40-45 DEG C of fermenting case, ferment 4-6h, waits fermentation lotion solidification, you can be transferred to 4-
Afterripening fermentation 12-24h in 6 DEG C of refrigerators, you can obtain finished product.
2. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 1）The pulp block size is 1-2cm.
3. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 1）The filtering is to use 100-120 mesh filtered through gauze.
4. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 1）The rotating speed during centrifugation of the high speed freezing centrifuge is 4000-6000 r/min.
5. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 2）The mass ratio of the skimmed milk power, fruit juice and pure water is（10-15）：（20-30）：（70-80）.
6. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In:Step 2）Described in the additive amount of white granulated sugar be 7-12%.
7. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 4）The vacuum of the degassing process is 0.075 MPa.
8. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 5）The concrete operations that zymotic fluid after degassing is sterilized are to heat 5-20min at 80-95 DEG C.
9. a kind of preparation method rich in anthocyanidin low fat red heart flue fruit yoghourt according to claim 1, its feature exist
In：Step 6）The strain of the composite yoghourt zymophyte powder includes lactobacillus bulgaricus, streptococcus thermophilus, Lactococcus lactis
Lactic acid subspecies, lactococcus lactis subsp, Lactococcus lactis biacetyl subspecies, leuconostoc mesenteroides subsp mesenteroides, acidophilus breast
Ten kinds of bacillus, bifidobacterium lactis, bifidobacterium longum, bifidobacterium infantis strains are obtained by mixing.
10. the low fat red heart flue fruit yoghourt rich in anthocyanidin prepared by a kind of method using described in claim 1, it is special
Sign is that it is made of the component of following weight percentage：
Skimmed milk power 10-16%, white granulated sugar 7-12%, red heart dragon fruit juice 5-30%, drinking water 70-95%, composite yoghourt fermentation
Bacterium powder 0.1-0.2%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424870A (en) * | 2021-05-20 | 2021-09-24 | 广东晨旺乳业有限公司 | Novel red-core dragon fruit yoghourt and preparation method thereof |
| CN114698761A (en) * | 2022-04-15 | 2022-07-05 | 成都大学 | Pitaya functional beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
| KR20160060834A (en) * | 2014-11-20 | 2016-05-31 | 바이오스펙트럼 주식회사 | Compositions for culture media of Kefir grain comprising plant extract and compositions for improving skin conditions comprising fermented products using the same |
-
2017
- 2017-10-20 CN CN201710985118.8A patent/CN107897367A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
| KR20160060834A (en) * | 2014-11-20 | 2016-05-31 | 바이오스펙트럼 주식회사 | Compositions for culture media of Kefir grain comprising plant extract and compositions for improving skin conditions comprising fermented products using the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424870A (en) * | 2021-05-20 | 2021-09-24 | 广东晨旺乳业有限公司 | Novel red-core dragon fruit yoghourt and preparation method thereof |
| CN114698761A (en) * | 2022-04-15 | 2022-07-05 | 成都大学 | Pitaya functional beverage and preparation method thereof |
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