CN107980901B - Yoghourt with iron supplementing function and preparation method thereof - Google Patents
Yoghourt with iron supplementing function and preparation method thereof Download PDFInfo
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- CN107980901B CN107980901B CN201711352456.4A CN201711352456A CN107980901B CN 107980901 B CN107980901 B CN 107980901B CN 201711352456 A CN201711352456 A CN 201711352456A CN 107980901 B CN107980901 B CN 107980901B
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 71
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 41
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 31
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims abstract description 37
- 229940037907 ferrous lactate Drugs 0.000 claims abstract description 37
- 235000013925 ferrous lactate Nutrition 0.000 claims abstract description 37
- 239000004225 ferrous lactate Substances 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000006041 probiotic Substances 0.000 claims abstract description 26
- 230000000529 probiotic effect Effects 0.000 claims abstract description 26
- 235000018291 probiotics Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 229920001202 Inulin Polymers 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 10
- 229940029339 inulin Drugs 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 7
- 239000000839 emulsion Substances 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- 235000010855 food raising agent Nutrition 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000013589 supplement Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000186315 Lactobacillus paracasei N1115 Species 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 241001052560 Thallis Species 0.000 claims description 5
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 4
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000003223 protective agent Substances 0.000 claims description 4
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 230000003213 activating effect Effects 0.000 claims description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003908 quality control method Methods 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims 1
- 239000008267 milk Substances 0.000 claims 1
- 210000004080 milk Anatomy 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 28
- 235000014655 lactic acid Nutrition 0.000 abstract description 14
- 239000004310 lactic acid Substances 0.000 abstract description 14
- 210000000936 intestine Anatomy 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 230000000638 stimulation Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 1
- 239000003513 alkali Substances 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical class [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010022971 Iron Deficiencies Diseases 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23V2400/165—Paracasei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a yoghourt with an iron supplementing function, which is prepared from raw milk, probiotic N1115 bacteria powder containing ferrous lactate, inulin, white granulated sugar and other raw materials, wherein the preparation method comprises the steps of blending, homogenizing, sterilizing, cooling, inoculating, fermenting, demulsifying, cooling, adding bacteria powder and the like, and the probiotic N1115 bacteria powder containing ferrous lactate is added, so that the mouthfeel of the yoghourt cannot be reduced, and the yoghourt can also have the iron supplementing function; the preparation method effectively utilizes the lactic acid generated in the fermentation process to generate the probiotic N1115 bacteria powder containing the ferrous lactate, the prepared yoghourt not only has the function of supplementing iron elements, but also has the stimulation effect on the intestines and stomach of a human body, and the discomfort of the intestines and stomach of the patient is reduced by taking the yoghourt or the probiotic together. The method is suitable for improving the lack of iron element and preparing the yoghourt with the function of supplementing iron.
Description
Technical Field
The invention belongs to the field of food, relates to yoghourt and a preparation method thereof, and particularly relates to yoghourt with an iron supplementing function and a preparation method thereof.
Background
The yoghurt starter is a key raw material for preparing yoghurt, and the flavor, taste and functionality of the yoghurt are influenced by the characteristics of strains and the content of other materials. With the increasing consumption level of people, the demand of consumers for the functionality of the yoghourt is gradually developed.
Iron is an essential metal element of the human body, and is a main component of hemoglobin (which is a main oxygen-carrying component in erythrocytes) and myoglobin (which is a site for storing oxygen in muscle cells and supplies oxygen during muscle exercise). Iron deficiency can cause other health problems such as anemia. Ferrous lactate, because of its properties more stable than other ferrous compounds and readily soluble in water, is used as a supplement to human iron due to its ability to be absorbed by the human intestinal tract. In general, ferrous lactate is obtained by adding purified iron powder to lactic acid, followed by crystallization and drying, but when it is prepared alone, the amount of lactic acid used is large. And a large amount of lactic acid generated in the fermentation process of lactobacillus paracasei N1115 can be neutralized by adding alkali liquor because of inhibiting the growth of the lactic acid bacteria, so that the cost is increased, and a large amount of lactic acid is wasted.
Therefore, the study on the yoghourt which contains the iron element for supplementing the iron element and can effectively utilize the excessive lactic acid in the preparation process has very important significance.
Disclosure of Invention
The invention aims to solve the technical problem of providing the yoghourt with the iron supplementing function and the preparation method thereof, and the yoghourt does not reduce the mouthfeel of the yoghourt and has the iron supplementing function by adding the probiotic N1115 bacteria powder containing ferrous lactate; the preparation method effectively utilizes the lactic acid generated in the fermentation process to generate the probiotic N1115 bacteria powder containing the ferrous lactate, the prepared yoghourt not only has the function of supplementing iron elements, but also has the stimulation effect on the intestines and stomach of a human body, and the discomfort of the intestines and stomach of the patient is reduced by taking the yoghourt or the probiotic together.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a yoghourt with iron supplementing function is prepared from the following raw materials in parts by weight:
0-95 parts of raw milk, a trace amount of a leavening agent, 0.008-0.0095 parts of probiotic N1115 powder containing ferrous lactate, 0.008-0.0475 parts of inulin and 5-10 parts of white granulated sugar.
By way of limitation, the raw material for preparing the probiotic N1115 bacteria powder containing ferrous lactate comprises the following components in parts by weight: lactobacillus paracasei N1115 is more than or equal to 1 multiplied by 1010cfu/g, ferrous lactate 1 part, fructo-oligosaccharide 80-90 parts, maltodextrin5-10 parts.
By way of further limitation, the preparation method of the probiotic N1115 bacteria powder containing ferrous lactate comprises the following steps:
1) putting lactobacillus paracasei N1115 into a 37 ℃ fermentation tank for fermentation, and after 3-4 hours of fermentation, adding iron powder at a final concentration of 1.2g/L for continuing fermentation for 6 hours;
2) after the fermentation liquor is cooled for 1h at 4 ℃, the thalli and the ferrous lactate are separated together by a tubular centrifuge at 4 ℃ (low temperature), and a freeze-drying protective agent is added for emulsification to obtain an emulsion;
3) freeze-drying the emulsion in a vacuum freeze-drying machine at-40 deg.C to-35 deg.C, and detecting water activity with a metal probe until the water activity is less than 0.2 for quality control to obtain freeze-dried thallus;
4) pulverizing the lyophilized thallus in a pulverizer, sieving with 40 mesh sieve to obtain probiotic N1115 powder containing ferrous lactate, wherein the number of viable N1115 is not less than 2 × 1011cfu/g, ferrous lactate 5%.
As a limitation to the lyoprotectant, it is one of maltodextrin, trehalose, sodium L-glutamate or glycerol.
As another limitation, the raw materials for preparing the yoghourt with the iron supplementing function also comprise a trace amount of essence (added conventionally), wherein the essence is one of strawberry flavor, Hami melon flavor, blueberry flavor or yellow peach flavor.
The invention also provides a preparation method of the yoghourt with the iron supplementing function, which is carried out according to the following steps:
1) adding inulin and white granulated sugar into raw milk, stirring for 5-10 min until the inulin and the white granulated sugar are completely dissolved, and standing at 10-15 ℃ for (0, 60) min to prepare emulsion a;
2) stirring the emulsion a for 15min, homogenizing, sterilizing and cooling, wherein the homogenizing pressure is 17.5MPa, the homogenizing temperature is 58-62 ℃, the sterilizing temperature is 93-98 ℃, the sterilizing time is 300-310 s, and cooling to 40-42 ℃ to obtain emulsion b;
3) activating the conventional leavening agent at normal temperature for 15-30 min, adding the activated conventional leavening agent into the emulsion b, and stirring at low speed for 5-10 min; stopping stirring, performing heat preservation fermentation at 40-42 ℃, heating to 55 ℃ for demulsification when the acidity is detected to be 68 DEG T after 3 hours, adding essence after stirring for 10-20 minutes, continuing stirring for 10 minutes, and storing the acidity to be less than 76 DEG T to prepare emulsion c;
4) and cooling the emulsion c to 20-25 ℃, adding probiotic N1115 bacteria powder containing ferrous lactate, stirring for 5-10 min, and cooling to 4 ℃ to finally obtain the yoghourt with the iron supplementing function.
As a limitation, when the equipment has problems, temporary power failure or temporary failure of central control in the step 1), the standing time is more than 1h and less than 2h, and the standing temperature is less than or equal to 10 ℃.
As another limitation, the demulsification acidity in the step 3) is 68-72 degrees T.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the technical progress that:
according to the invention, the probiotic N1115 bacteria powder containing ferrous lactate is added, so that the mouthfeel of the yoghourt is not reduced, and the yoghourt has an iron supplementing function; the preparation method effectively utilizes the lactic acid generated in the fermentation process to generate the probiotic N1115 bacteria powder containing the ferrous lactate, alkali liquor is not required to be additionally added for neutralization, the production cost is saved, the prepared yoghourt not only has the effect of supplementing iron elements, but also has the stimulation effect on the intestines and stomach of a human body, the discomfort of the intestines and stomach of the human body is reduced by taking the yoghourt or the probiotic together, in addition, the sour and sweet taste of the ferrous lactate is attached to the taste of the probiotic powder and the yoghourt, the foreign taste is not generated, and the oral administration of the probiotic N1115 bacteria powder is easier to accept than the oral administration of ferrous lactate medicines. The adding time of the ferrous lactate is limited because a large amount of lactic acid is generated in the process of producing the bacterial powder, the excessive lactic acid can inhibit the growth of the bacterial strain and needs to be added with alkali liquor to neutralize a culture medium, so that the lactic acid and the alkali liquor are wasted, if refined iron powder is added in the production process of the bacterial strain, the excessive lactic acid is consumed while iron reacts with the excessive lactic acid to generate the ferrous lactate, the addition of the alkali liquor is reduced, meanwhile, the ferrous lactate is naturally mixed in the bacterial powder, and the ferrous lactate does not need to be added in the later period.
The method is suitable for improving the lack of iron element and preparing the yoghourt with the function of supplementing iron.
The present invention will be described in further detail with reference to specific examples.
Detailed Description
Examples 1 to 6 yogurt having iron supplement function and method for producing the same
Examples 1 to 6 are yoghurts having an iron supplement function, respectively, and the raw materials for preparing them include:
80-95 kg of raw milk, a trace amount of a leavening agent, 8-9.5 g of probiotic N1115 powder containing ferrous lactate, 80-475g of inulin, 5-10 kg of white granulated sugar, a trace amount of essence (one of strawberry flavor, Hami melon flavor, blueberry flavor or yellow peach flavor) and a proper amount of a conventional leavening agent. Wherein:
the raw material of the probiotic N1115 powder containing ferrous lactate comprises lactobacillus casei N1115 with the weight ratio of more than or equal to 1 × 1010cfu/g, 1 part of ferrous lactate, 80-90 parts of fructo-oligosaccharide and 5-10 parts of maltodextrin, and the preparation method comprises the following steps:
1) putting lactobacillus paracasei N1115 into a 37 ℃ fermentation tank for fermentation, and after 3-4 hours of fermentation, adding iron powder at a final concentration of 1.2g/L for continuing fermentation for 6 hours;
2) after the fermentation liquor is cooled for 1h at 4 ℃, the thalli and the ferrous lactate are separated together by a tubular centrifuge at 4 ℃ (low temperature), and a freeze-drying protective agent (one of maltodextrin, trehalose, L-sodium glutamate or glycerol, wherein the addition amount is 5-10% of the mass of the thalli obtained by centrifugation) is added for emulsification to obtain an emulsion;
3) freeze-drying the emulsion in a vacuum freeze-drying machine at-40 deg.C to-35 deg.C, and detecting water activity with a metal probe until the water activity is less than 0.2 for quality control to obtain freeze-dried thallus;
4) pulverizing the freeze-dried thallus in a pulverizer, sieving the pulverized product with a 40-mesh sieve to obtain probiotic N1115 bacteria powder containing ferrous lactate, wherein the number of viable bacteria N1115 is not less than2×1011cfu/g, ferrous lactate 5%.
The preparation method of the yoghourt with the iron supplementing function is carried out according to the following steps:
i) adding inulin and white granulated sugar into raw milk, stirring for 5-10 min until the inulin and the white granulated sugar are completely dissolved, and standing at 10-15 ℃ for (0, 60) min to prepare emulsion a;
when the equipment has problems, temporary power failure or central control temporary failure, the standing time is more than 1h and less than 2h, and the standing temperature is less than or equal to 10 ℃;
ii) stirring the emulsion a for 15min, homogenizing, sterilizing and cooling, wherein the homogenizing pressure is 17.5MPa, the homogenizing temperature is 58-62 ℃, the sterilizing temperature is 93-98 ℃, the sterilizing time is 300-310 s, and the temperature is reduced to 40-42 ℃ to obtain emulsion b;
iii) activating the conventional leavening agent at normal temperature for 15-30 min, adding the activated conventional leavening agent into the emulsion b, and stirring at low speed for 5-10 min; stopping stirring, performing heat preservation fermentation at 40-42 ℃, and after 3 hours, when the acidity is detected to be 68 DEG T, heating to 55 ℃ for demulsification, wherein the demulsification acidity is 68-72 DEG T;
stirring for 10-20 min, adding essence, continuously stirring for 10min, and storing until the acidity is less than 76 DEG T to obtain emulsion c;
iv) cooling the emulsion c to 20-25 ℃, adding probiotic N1115 bacteria powder containing ferrous lactate, stirring for 5-10 min, and cooling to 4 ℃ to finally obtain the yoghourt with the iron supplementing function.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. However, the present invention is not limited to the embodiments described above, and various modifications, changes, variations, and alterations may be made without departing from the spirit of the invention.
Claims (5)
1. A preparation method of yoghourt with the function of supplementing iron is characterized by comprising the following steps:
the raw materials for preparing the milk powder comprise, by weight, 80-95 parts of raw milk, 0.008-0.0095 part of probiotic N1115 powder containing ferrous lactate, 0.008-0.0475 part of inulin, 5-10 parts of white granulated sugar and trace essence; wherein the content of the first and second substances,
the raw material for preparing the probiotic N1115 powder containing the ferrous lactate comprises lactobacillus paracasei N1115 which is more than or equal to 1 x 10 by weight10cfu/g, 80-90 parts of fructo-oligosaccharide and 5-10 parts of maltodextrin; the preparation method of the probiotic N1115 bacteria powder containing ferrous lactate comprises the following steps:
1) putting lactobacillus paracasei N1115, fructo-oligosaccharide and maltodextrin into a 37 ℃ fermentation tank for fermentation, after fermenting for 3-4 hours, adding iron powder at a final concentration of 1.2g/L for continuing fermentation for 6 hours;
2) after the fermentation liquor is cooled for 1h at 4 ℃, the thalli and the ferrous lactate are separated together at low temperature by a tubular centrifuge, and a freeze-drying protective agent is added for emulsification to obtain an emulsion;
3) freeze-drying the emulsion in a vacuum freeze-drying machine, controlling the temperature to be-40 to-35 ℃, detecting the water activity by a metal probe until the water activity is less than 0.2, and performing quality control to obtain freeze-dried thalli;
4) pulverizing the lyophilized thallus in a pulverizer, sieving with 40 mesh sieve to obtain probiotic N1115 powder containing ferrous lactate, wherein the number of viable N1115 is not less than 2 × 10 11cfu/g, ferrous lactate 5%;
secondly, the yoghourt with the iron supplementing function is sequentially processed according to the following steps:
s1, adding inulin and white granulated sugar into raw milk, stirring for 5-10 min until the inulin and the white granulated sugar are completely dissolved, and standing for (0, 60) min at 10-15 ℃ to prepare emulsion a;
s2, stirring the emulsion a for 15min, homogenizing, sterilizing and cooling, wherein the homogenizing pressure is 17.5MPa, the homogenizing temperature is 58-62 ℃, the sterilizing temperature is 93-98 ℃, the sterilizing time is 300-310S, and the temperature is reduced to 40-42 ℃ to obtain emulsion b;
s3, activating the conventional leavening agent at normal temperature for 15-30 min, adding the activated conventional leavening agent into the emulsion b, and stirring at low speed for 5-10 min; stopping stirring, performing heat preservation fermentation at 40-42 ℃, heating to 55 ℃ for demulsification when the acidity is detected to be 68 DEG T after 3 hours, adding essence after stirring for 10-20 minutes, continuing stirring for 10 minutes, and storing the acidity to be less than 76 DEG T to prepare emulsion c;
s4, cooling the emulsion c to 20-25 ℃, adding probiotic N1115 powder containing ferrous lactate, stirring for 5-10 min, cooling to 4 ℃, and finally preparing the yoghourt with the iron supplementing function.
2. The method for preparing yogurt with iron supplement function according to claim 1, wherein the method comprises the following steps: the freeze-drying protective agent is one of maltodextrin, trehalose, L-sodium glutamate or glycerol.
3. The method for preparing yogurt with iron supplement function according to claim 1, wherein the method comprises the following steps: the essence is one of strawberry flavor, Hami melon flavor, blueberry flavor or yellow peach flavor.
4. The method for preparing yogurt with iron supplement function according to claim 1, wherein the method comprises the following steps: in the step S1, when the equipment has problems, temporary power failure or temporary failure of central control, the standing time is more than 1h and less than 2h, and the standing temperature is less than or equal to 10 ℃.
5. The method for preparing yogurt with iron supplement function according to claim 1, wherein the method comprises the following steps: and the demulsification acidity in the step S3 is 68-72 DEG T.
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