CN108308276A - A kind of coagulating type caraway Yoghourt and preparation method thereof - Google Patents
A kind of coagulating type caraway Yoghourt and preparation method thereof Download PDFInfo
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- CN108308276A CN108308276A CN201810240563.6A CN201810240563A CN108308276A CN 108308276 A CN108308276 A CN 108308276A CN 201810240563 A CN201810240563 A CN 201810240563A CN 108308276 A CN108308276 A CN 108308276A
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Abstract
The invention discloses a kind of coagulating type caraway Yoghourts and preparation method thereof.Include the following steps：After weighing 8%~10% whole milk powder, 4%~8% white granulated sugar by weight percentage, it is separately added into 1%~13% caraway juice and distilled water, after 38~45 DEG C are uniformly dissolved, through 3~5 layers of filtered through gauze, obtains caraway lotion；Sterilization, inoculation：The caraway lotion is heated to 75~85 DEG C, after constant temperature keeps 10~15 min, naturally cools to 38~42 DEG C, and 6%~10% leavening is added, and the sum of weight percent for supplying above-mentioned raw materials with distilled water to 100% stirs evenly, and obtains Yoghourt fermentation base-material；Fermentation：After Yoghourt fermentation base-material is fermented, cooling after-ripening obtains the coagulating type caraway Yoghourt.The present invention takes into account the requirements such as nutrition, taste, color and luster, and the exclusive flavor of reasonable utilization caraway, Yoghourt surface is smooth, and curdy texture is good, unique in taste, sweet and sour taste, and content of lactic acid bacteria is high.
Description
Technical field
The invention belongs to technical field of processing dairy products.More particularly, to a kind of coagulating type caraway Yoghourt and its preparation
Method.
Background technology
Yoghourt has full of nutrition, delicate mouthfeel and overcomes breast as a kind of very popular fermented dairy product
The advantages that sugar is intolerant to disease, physicochemical property directly affect Yoghourt quality and people to the acceptance level of Yoghourt.In research original flavor
On the basis of Yoghourt, the research of the types Yoghourt such as various functions type Yoghourt and flavor type Yoghourt receives extensive attention.
Caraway is full of nutrition, and 6.9 g of carbohydrate, 20 g of protein, 5.6 mg of iron, fat 0.3 are contained in every 100 g
G, 170 mg of calcium, 49 mg of phosphorus, 41 mg of vitamin C, 3.77 mg of carrotene, its carotene carotene content be Kidney bean, tomato,
10 times or more of cucumber, iron, calcium content also above many other leafy vegetables, in addition also contain thiamine, niacin, core
Flavine and volatile oil, glycosides displayed and D-mannitol etc., are mainly used for the symptoms such as digestive difficulties, expansion, also have analgesia
Effect.It is many both at home and abroad studies have shown that caraway also there is hypoglycemic, lipid-loweringing, diuresis, antitumor action, bacteriostasis, antioxygen to be turned into
With, inhibit lead deposit effect, promote the health-care effects such as hair growth.But caraway has special smell, many people all to receive not
, and the addition of caraway will have a direct impact on the flavor, color and luster and mouthfeel of food, thus it is few using caraway as raw material system at present
Standby food.
For dairy products as preferred healthy food, national town dweller in 2007 be averaged dairy products consumption figure as 26 kg, and 10
Annual increasing rate has been more than 20% over year, and amount of drinking milk increases nearly 5 times per capita, and the consumption of rural resident's milk also has increasing by a relatively large margin
It is long.Nevertheless, compared with 104 kg of world's consumption per head and 320 kg of developed country, however it remains larger gap, breast
Product consumption still has prodigious development space in China.But domestic Dairy Enterprise is in recent years since product homogeneity is serious, profit
Profit rate glides very fast.Therefore, how product restructuring is carried out, the breast developed suitable market, meet consumption concept
Product is the key that Dairy Enterprise survival and development to maintain profit.
Solidification type yoghourt product in China market at present is mostly to be sent out using milk as raw material by adding foodstuff glue and strain
Ferment, it is in gel solids shape to make it, and taste is based on original flavor, single varieties, and without feature, consumer selects face narrow.Even if addition
There are other natural nutrient components, often also only layering is presented the natural nutrient component, cannot be evenly distributed on coagulating type acid
On each horizontal plane of milk, whey precipitation is more, and tissue morphology is less beautiful, needs to add stabilizer and thickener can be only achieved
Preferable coagulation result, and coarse mouthfeel；Some Yoghourts then add dilute cream, then increase the intake of cholesterol again.
Invention content
The technical problem to be solved by the present invention is to overcome above-mentioned the deficiencies in the prior art, and it is high, fragrant to provide a kind of nutritive value
Gas is pure and fresh, structural state is uniform, delicate mouthfeel is soft, fragrance is unique, sour-sweet moderate coagulating type caraway Yoghourt.
The object of the present invention is to provide a kind of preparation methods of coagulating type caraway Yoghourt.
It is a further object of the present invention to provide the coagulating type caraway Yoghourts being prepared using above-mentioned preparation method.
Above-mentioned purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of coagulating type caraway Yoghourt, includes the following steps：
S1. it allocates, preheat：After weighing 8%~10% whole milk powder, 4%~8% white granulated sugar by weight percentage, it is added 1%~13%
Caraway juice adds suitable distilled water, after 38~45 DEG C are uniformly dissolved, through 3~5 layers of filtered through gauze, obtains caraway lotion；
S2. it sterilizes, be inoculated with：The caraway lotion is heated to 75~85 DEG C, after constant temperature keeps 10~15 min, naturally cools to
38~42 DEG C, 6%~10% leavening is added, the sum of weight percent for supplying above-mentioned various raw materials with distilled water is stirred to 100%
It mixes uniformly, obtains Yoghourt fermentation base-material；
S3. it ferments：After Yoghourt fermentation base-material is fermented, cooling after-ripening obtains the coagulating type caraway Yoghourt.
The present invention has found by studying repeatedly with after a large number of experiments, and proper amount of white granulated sugar, hair are added into whole milk powder
Ferment agent and caraway juice, and make above-mentioned raw materials in certain ratio range, a tissue exquisiteness can be obtained, no whey is precipitated solidifying
Curable type Yoghourt has much higher nutritive value and edibility than traditional solidification type yoghourt, and overcomes the caraway in product
For juice color compared with heavier defect is appreciated deeply, the technique for changing traditional solidification type yoghourt makes caraway juice be evenly mixed in base-material
And it participates in fermenting.After the present inventor is by repetition test to formula and improvement, complete the present invention finally, obtained it is above-mentioned not
It is same as the coagulating type caraway Yoghourt of traditional solidification type yoghourt.
In step S1, those skilled in the art can be adjusted the addition of distilled water according to actual demand, as long as
Ensure that the sum of the weight percent of distilled water and whole milk powder in whole operation system, white granulated sugar, caraway juice and leavening is
100%.
Preferably, in step S1, the caraway juice is to be homogenized, stirred evenly by caraway and water, filtering gained.
Particularly preferably, in step S1, the preparation method of the caraway juice is：Select branches and leaves it is neat, it is emerald green, without rot and
The fresh caraway of the miscellaneous residual branch of leaf after rinsing well, with 5~15 min of distilled water immersion, is cut into segment, by feed liquid after draining away the water
Than 1:1~3 is added distilled water, and homogenate stirs evenly, and filters, obtains caraway juice.
Preferably, in the preparation method of the caraway juice, the method for the filtering is：First with 4 layers of filtered through gauze, then with 8
Layer filtered through gauze.
Preferably, in the preparation method of the caraway juice, the solid-liquid ratio is 1:1.
Preferably, in the preparation method of the caraway juice, with 10 min of distilled water immersion.
Preferably, in the preparation method of the caraway juice, caraway is divided into segment by the scissors disinfected in alcohol.
In the present invention, in order to reduce the loss of caraway juice nutritional ingredient and the volatilization of faint scent, ensure the matter of Yoghourt
Amount, caraway juice will now squeeze current.Present invention caraway juice is uniformly mixed with whole milk powder, preheat after, then the method fermented,
So that the nutrition complement of Yoghourt is more balanced, the stability of caraway juice in the solution is increased so that the coagulation forming of Yoghourt is more
It is good, while adding proportion of the caraway juice in dairy products is increased, alleviate the pressure of China's milk supply anxiety, improves the color of feed liquid
The lubricity of Yoghourt is greatly improved in pool.
Preferably, in step S1, the additive amount of the white granulated sugar is 6%~8%.
It is highly preferred that in step S1, the additive amount of the white granulated sugar is 7%.
Preferably, in step S1, the additive amount of the caraway juice is 5%~7%.
It is highly preferred that in step S1, the additive amount of the caraway juice is 5%.
In the present invention, the caraway juice can play the role of improving flavor and quality, the fortification of Yoghourt, reduce breast
Clear to be precipitated to extend shelf life of products, product is by off-white powder, the dissolubility made by fresh and whey with sweet taste
Well, retentiveness is strong, has good dispersibility and Combination.In the present invention, the white granulated sugar is to further adjust production
The flavor and taste of product.
In the present invention, suitable leavening is added, the fermentability of Yoghourt fermentation base-material can be kept, while improving product
Texture, the glossiness and sophistication for increasing product.
Preferably, in step S2, the additive amount of the leavening is 7%~9%.
It is highly preferred that the additive amount of the leavening is 8%.
The common various leavenings in this field can be selected in the present invention.
Preferably, in step S2, the leavening is lactobacillus bulgaricus and streptococcus thermophilus, the additional proportion of the two
It is 1:1.
Preferably, in step S2, the caraway lotion is heated to 80 DEG C, after constant temperature keeps 10~15 min, natural cooling
To 40 DEG C.
Preferably, the method for the fermentation is：Yoghourt fermentation base-material is dispensed into sterilizing bottle, after sealing bottle, then is fermented.
Preferably, in step S3, the condition of the fermentation is：Fermentation temperature is 40~44 DEG C；Fermentation time is 2~6 h.
It is highly preferred that the fermentation temperature is 42 DEG C；Fermentation time is 4 h.
Preferably, the method for the cooling after-ripening is：By the fermented yoghourt just solidified take out, be placed in 0~4 DEG C of after-ripening 8~
24 h are to get the coagulating type caraway Yoghourt.
It is highly preferred that the method for the cooling after-ripening is：The fermented yoghourt just solidified is taken out, 4 DEG C of 12 h of after-ripening are placed in,
Up to the coagulating type caraway Yoghourt.
The coagulating type caraway Yoghourt being prepared by above-mentioned preparation method is also within protection scope of the present invention.
Compared with prior art, the present invention has the advantages that：
1, the present invention overcomes caraway juice colors compared with heavier defect is appreciated deeply, and products obtained therefrom is uniform with color and luster, mouthfeel is smooth,
The characteristics of fragrance is coordinated；And compared with existing product, it can reach solidification effect well without adding stabilizer and thickener
Fruit, no whey be precipitated, product obtained on sense organ and its stability more preferably.
2, coagulating type caraway sour milk products of the invention are a kind of not only nutrition and health cares but also meet the Novel breast system of social fashion
Product are to be suitble to a leisure dessert of children, white collar and the middle-aged and the old that can improve well containing abundant lactic acid bacteria
Enteron aisle can be used as diet long-term consumption, inherently be favored by consumers in general, there is huge consumption market.
3, the present invention is by being reasonably formulated and appropriate technique, ensure that good stability of the product in shelf life with
And good taste.It is better than using the stable state of coagulating type caraway Yoghourt pH value produced by the invention and the upgrowth situation of lactic acid bacteria
Natural yogurt lactic acid bacteria.The reserve temperature of this product is preferably 2~6 DEG C, 5~7 days shelf-lifves, remains milk to the greatest extent
The nutritive value of powder and its added nutrient.
Description of the drawings
Fig. 1 is the pH value variation diagram in coagulating type caraway Yoghourt storage.
Fig. 2 is the variation diagram of viable count of lactobacillus in coagulating type caraway Yoghourt storage.
Specific implementation mode
Further illustrated the present invention below in conjunction with specific embodiment, but embodiment the present invention is not done it is any type of
It limits.Unless stated otherwise, the present invention uses reagent, method and apparatus is the art conventional reagent, methods and apparatus.
Unless stated otherwise, following embodiment agents useful for same and material are purchased in market.
A kind of preparation method of 1 solidification type yoghourt of embodiment
1, preparation method of the invention
A kind of preparation method of coagulating type caraway Yoghourt, includes the following steps：
（1）Prepare caraway juice：Neat, emerald green, without the rotten and miscellaneous residual branch of leaf the fresh small parsley leaf of branches and leaves is selected, it is anti-with tap water
It rinses well again, then with 10 min of distilled water immersion, picks up and drain the water, the scissors disinfected in alcohol is divided into segment, is put into thing
In the juice extractor first crossed wash with distilled water, by solid-liquid ratio 1:1 is added distilled water, breaks into homogenate, stirs evenly, first with 4 layers of yarn
Cloth filters, then with 8 layers of filtered through gauze, and gained filtrate is caraway juice；
（2）Allotment, preheating：After weighing 8% whole milk powder, 7% white granulated sugar by weight percentage, 5% above-mentioned caraway juice and suitable is added
The distilled water of amount, through 4 layers of filtered through gauze, obtains caraway lotion after 40 DEG C are uniformly dissolved；
（3）Sterilization, inoculation：The caraway lotion is heated to 80 DEG C, after constant temperature keeps 15 min, naturally cools to 40 DEG C, is added
8% leavening, the sum of weight percent for supplying above-mentioned various raw materials with distilled water stir evenly to 100%, obtain Yoghourt fermentation
Base-material；
（4）Fermentation：Yoghourt fermentation base-material is dispensed into sterilizing bottle, after sealing bottle, is placed in 42 DEG C of biochemical cultivation case and ferments 4
h；
（5）It is cooling：The fermented yoghourt just solidified is taken out from incubator, is placed in 4 DEG C of 12 h of after-ripening to get coagulating type caraway acid
Milk.
As a result by test, finally obtained coagulating type caraway Lactis In Yoghurt quantity is 1.65 × 109CFU/mL,
Retention ability is 68%, titratable acidity 80.81, pH 4.61.
A kind of preparation method of 2 solidification type yoghourt of embodiment
A kind of preparation method of coagulating type caraway Yoghourt, includes the following steps：
（1）Prepare caraway juice：Neat, emerald green, without the rotten and miscellaneous residual branch of leaf the fresh small parsley leaf of branches and leaves is selected, tap water is first used
It rinses well repeatedly, then with 5 min of distilled water immersion, picks up and drain the water, the scissors disinfected in alcohol is divided into segment, is put into thing
In the juice extractor first crossed wash with distilled water, by solid-liquid ratio 1:2 are added distilled water, break into homogenate, stir evenly, first with 4 layers of yarn
Cloth filters, then with 8 layers of filtered through gauze, and gained filtrate is caraway juice；
（2）Allotment, preheating：After weighing 9% whole milk powder, 6% white granulated sugar by weight percentage, 7% above-mentioned caraway juice and suitable is added
The distilled water of amount, through 4 layers of filtered through gauze, obtains caraway lotion after 45 DEG C are uniformly dissolved；
（3）Sterilization, inoculation：The caraway lotion is heated to 75 DEG C, after constant temperature keeps 10 min, naturally cools to 42 DEG C, is added
9% leavening, the sum of weight percent for supplying above-mentioned various raw materials with distilled water stir evenly to 100%, obtain Yoghourt fermentation
Base-material；
（4）Fermentation：Yoghourt fermentation base-material is dispensed into sterilizing bottle, after sealing bottle, is placed in 40 DEG C of biochemical cultivation case and ferments 6
h；
（5）It is cooling：The fermented yoghourt just solidified is taken out from incubator, is placed in 4 DEG C of 24 h of after-ripening to get coagulating type caraway acid
Milk.
As a result by test, finally obtained coagulating type caraway Lactis In Yoghurt quantity is 1.6 × 109CFU/mL,
Retention ability is 67.8%, titratable acidity 79.2, pH 4.6.
A kind of preparation method of 3 solidification type yoghourt of embodiment
A kind of preparation method of coagulating type caraway Yoghourt, includes the following steps：
（1）Prepare caraway juice：Neat, emerald green, without the rotten and miscellaneous residual branch of leaf the fresh small parsley leaf of branches and leaves is selected, tap water is first used
It rinses well repeatedly, then with 15 min of distilled water immersion, picks up and drain the water, the scissors disinfected in alcohol is divided into 3~5 cm's
Segment is put into the juice extractor crossed wash with distilled water in advance, by solid-liquid ratio 1:3 are added distilled water, break into homogenate, and stirring is equal
Even, first with 4 layers of filtered through gauze, then with 8 layers of filtered through gauze, gained filtrate is caraway juice；
（2）Allotment, preheating：After weighing 10% whole milk powder, 8% white granulated sugar by weight percentage, be added 6% above-mentioned caraway juice and
Suitable distilled water, through 4 layers of filtered through gauze, obtains caraway lotion after 38 DEG C are uniformly dissolved；
（3）Sterilization, inoculation：The caraway lotion is heated to 85 DEG C, after constant temperature keeps 15 min, naturally cools to 38 DEG C, is added
10% leavening, the sum of weight percent for supplying above-mentioned various raw materials with distilled water are stirred evenly to 100%, obtain Yoghourt hair
Ferment base-material；
（4）Fermentation：Yoghourt fermentation base-material is dispensed into sterilizing bottle, after sealing bottle, is placed in 44 DEG C of biochemical cultivation case and ferments 2
h；
（5）It is cooling：The fermented yoghourt just solidified is taken out from incubator, is placed in 4 DEG C of 24 h of after-ripening to get coagulating type caraway acid
Milk.
As a result by test, finally obtained coagulating type caraway Lactis In Yoghurt quantity is 1.59 × 109CFU/mL,
Retention ability is 67.5%, titratable acidity 79.1, pH 4.67.
The process optimization of 4 preparation method of embodiment
1, experiment of single factor
（1）Experimental method
1）Respectively using fermentation temperature, caraway juice additive amount, fermentation time, white granulated sugar additive amount and leavening additive amount as factor
（Table 1）, using caraway Yoghourt sensory evaluation scores as evaluation index（Table 2）, the most suitable range of each factor is determined using experiment of single factor.
1 single factor experiment factor level of table
2）The sensory evaluation index of coagulating type caraway Yoghourt
Inviting 20 has the personnel of subjective appreciation experience to carry out tasting scoring ratio to finished product.Sensory evaluation scores are with the color and luster of Yoghourt, gas
The organoleptic qualities such as taste evaluate experimental products, and weight is 10,25,30,35 respectively, and 100 points of full marks, standards of grading are shown in Table 2.
2 coagulating type caraway Yoghourt subjective appreciation standard of table
（2）Experimental result
Caraway juice color is heavier compared with appreciating deeply, and the additive amount of caraway is larger to the flavor effect of entire Yoghourt, is classified as main influence
Factor.
Influence of the 3 caraway juice additive amount of table to coagulating type caraway Quality of Yoghourt
As can be seen from Table 3, when caraway juice amount is less than 5%, the fragrance of caraway juice is more flat, and color and luster is shallower；When caraway juice content
When more than 7%, the caraway taste in Yoghourt is more and more denseer, and mouthfeel is gradually reduced, or even when caraway juice content is 11%, occurs puckery
Taste.By the sensory evaluation total score of table 3 it is found that when caraway juice content is 7%, score highest, and caraway Yoghourt fragrance is pure and fresh, sour-sweet
It is palatable, it is best in quality.
In addition, experiment of single factor shows leavening additive amount, caraway juice additive amount and white granulated sugar additive amount to caraway Yoghourt
Organoleptic attribute have significant impact.Add sensory evaluation scores value the increasing first to increase and subtract afterwards with caraway juice additive amount of caraway juice
It is small, the sensory evaluation scores highest of caraway Yoghourt when additive amount is 7%, it is thus determined that the caraway juice additive amount of respective orthogonal optimization design
Ranging from 5%~9%.The additive amount of leavening is similar with caraway juice to the qualitative effects of caraway Yoghourt, but when the addition of leavening
When amount is 8%, the sensory evaluation scores value of caraway Yoghourt reaches maximum, it is thus determined that the addition of the leavening of respective orthogonal optimization design
Amount ranging from 7%~9%.Sensory evaluation scores value highest when white granulated sugar additive amount is 7%, it is thus determined that the white granulated sugar of corresponding surface design
Additive amount ranging from 6%~8%.
2, orthogonal optimization test
（1）Experimental method
It is empirical factor to select leavening additive amount, caraway juice additive amount and white granulated sugar additive amount, and wherein A, B, C indicate to send out respectively
Ferment agent additive amount, caraway juice additive amount and white granulated sugar additive amount.Three levels are selected respectively（It is shown in Table 4）, using sensory evaluation scores as
Testing index carries out L9（33）Orthogonal optimization test designs.
4 caraway Yoghurt formulation orthogonal experiment factor level table of table
（2）Experimental result is as shown in table 5
The L of 5 caraway Yoghurt formulation of table9（33）Orthogonal test sensory evaluation scores result
It is learnt by the very poor value R of 5 orthogonal test of table, 3 factors are B to the influence degree of product sensory quality>C>A, i.e. caraway
Juice additive amount>White granulated sugar additive amount>Leavening additive amount.Appraisal result shows in 9 samples, No. 2 scoring highests, up to 96
Point, it is known that the optimum combination of caraway Yoghourt is A2B1C2（Leavening additive amount 8%, caraway juice additive amount 5%, white granulated sugar additive amount
7%）, whey is precipitated, structural state is uniform, delicate mouthfeel is soft, fragrance is unique, sour-sweet moderate；No. 1, No. 7, No. 6, No. 9,5
Number formula combination it is good, integrated sensory's scoring is preferable.No. 8, No. 4,3 numbers it, curdled appearance is good, but has a small amount of whey to analyse
Go out, mouthfeel is not good enough.
3, stability experiment
（1）Experimental method
1）PH value measures
This experiment acidometer measures pH value of the caraway Yoghourt in storage, surveys daily once, continuous detection 8 days, and with
Natural yogurt（Leavening additive amount 8%, white granulated sugar additive amount 7%, does not add caraway juice, other preparation conditions and 1 phase of embodiment
Together）It is compared.
2）Viable lactic acid bacteria counts
Caraway Yoghourt is respectively connected in LAB semisolid culturemediums by this experiment, its viable lactic acid bacteria is calculated after cultivating 48 h
Number surveys primary, follow-on test 8 days, and and natural yogurt daily（Leavening additive amount 8%, white granulated sugar additive amount 7%, does not add perfume (or spice)
Vegetable juice, other preparation conditions are same as Example 1）It is compared.
LAB culture mediums will be prepared to be dispensed into tool plug test tube, be placed in 121 DEG C of sterilizings 30 in high temperature and high pressure steam autoclave
Min, after cooling down, in 60 DEG C of heat preservations of water-bath.In an aseptic environment, caraway Yoghourt is added, is diluted with ten times of uniform series, coagulates
It after Gu, places it in 37 DEG C of biochemical cultivation cases and is cultivated, the counting of lactic acid bacteria bacterium colony is carried out after 48 h.
（2）Experimental result
1）The variation of pH value in coagulating type caraway Yoghourt storage
As shown in Figure 1, with the increase of storage number of days, the caraway Yoghourt of variant proportioning and the pH value of natural yogurt gradually under
Drop, this is because under suitable condition of culture, Lactose conversion is at caused by lactic acid after milk fermentation；The pH of 4 kinds of caraway Yoghourts
Value is all lower than the pH value of natural yogurt, this illustrates growth shape of the upgrowth situation than natural yogurt lactic acid bacteria of caraway Yoghourt lactic acid bacteria
Condition is good, further illustrates that there are certain facilitations for growth and breeding of the caraway juice to lactic acid bacteria；On day 2 to the 5th day pH value
Decline obvious, and the 7th day and the 8th day pH value, without significant change, slowly tend towards stability state.This is because first in storage
Phase, lactic acid bacteria mass propagation and acid producing ability is strong generate a large amount of lactic acid, decline so as to cause pH value, when lactic acid production constantly increases
When more, the pH value of Yoghourt just constantly declines；To late lactic bacterium content reduce when, acid producing ability just gradually weaken, pH value
Tend to stable state.
2）The variation of viable count of lactobacillus in coagulating type caraway Yoghourt storage
As can be seen from Figure 2, with the increase of storage number of days, the variation tendency of each Yoghourt viable count of lactobacillus is all first to increase to drop afterwards
It is low.For on the whole, each lactic acid bacterium number for being formulated caraway Yoghourt is higher than natural yogurt.By No. 2 caraway Yoghourts（Leavening
Additive amount 8%, caraway juice additive amount 5%, white granulated sugar additive amount 7%）And natural yogurt（Leavening additive amount 8%, white granulated sugar additive amount
7%）Viable count of lactobacillus variation be compared, learn：Caraway provides nutrition for the growth of lactic acid bacteria so that the life of lactic acid bacteria
Long period is extended；At first 5 days of Yoghourt storage, viable count of lactobacillus increased by day, is primarily due in suitable culture
Under the conditions of, lactic acid bacteria quickly breeds；At the 5th day, lactic acid bacterium number reached top, wherein No. 7 caraway Yoghourt lactic acid bacterias
Quantity highest, up to 1.588 × 109CFU/mL, reason can be by No. 7（Leavening additive amount 7%, caraway juice additive amount 7%, in vain
Granulated sugar additive amount 8%）With No. 1（Leavening additive amount 7%, caraway juice additive amount 5%, white granulated sugar additive amount 6%）It is compared, obtains
Know：When leavening additive amount is all 7%, increases the dosage of caraway juice and sucrose simultaneously in a certain range, can rapidly promote
The growth and breeding of lactic acid bacteria increases the content of viable count of lactobacillus；6 numbers it, 1, No. 2 and natural yogurt it is less；From the 6th day
It rises, viable count of lactobacillus starts to reduce, and is primarily due to preceding 5 days lactic acid bacterias and is constantly proliferated, consumes the most battalion of culture medium
Substance is supported, and the increase of lactic acid bacterium number is so that the acidity of culture environment reduces, to inhibit lactic acid to a great extent
The growth of bacterium.
Claims (10)
1. a kind of preparation method of coagulating type caraway Yoghourt, which is characterized in that include the following steps：
S1. it allocates, preheat：After weighing 8%~10% whole milk powder, 4%~8% white granulated sugar by weight percentage, it is added 1%~13%
Caraway juice adds distilled water, after 38~45 DEG C are uniformly dissolved, through 3~5 layers of filtered through gauze, obtains caraway lotion；
S2. it sterilizes, be inoculated with：The caraway lotion is heated to 75~85 DEG C, after constant temperature keeps 10~15 min, naturally cools to
38~42 DEG C, 6%~10% leavening is added, the sum of weight percent for supplying above-mentioned raw materials with distilled water to 100%, stirring is
It is even, obtain Yoghourt fermentation base-material；
S3. it ferments：After Yoghourt fermentation base-material is fermented, cooling after-ripening obtains the coagulating type caraway Yoghourt.
2. preparation method according to claim 1, which is characterized in that in step S1, the caraway juice is by caraway and water
It is homogenized, stirs evenly, filtering gained.
3. preparation method according to claim 1, which is characterized in that in step S1, the preparation method of the caraway juice
For：Neat, emerald green, without the rotten and miscellaneous residual branch of leaf the fresh caraway of branches and leaves is selected, after rinsing well, with distilled water immersion 5~15
Min is cut into segment after draining away the water, by solid-liquid ratio 1:1~3 is added distilled water, and homogenate stirs evenly, and filters, obtains caraway
Juice.
4. preparation method according to claim 1, which is characterized in that in step S1, the additive amount of the white granulated sugar is 6%
~8%.
5. preparation method according to claim 4, which is characterized in that in step S1, the additive amount of the white granulated sugar is 7%.
6. preparation method according to claim 1, which is characterized in that in step S1, the additive amount of the caraway juice is 5%
~7%.
7. preparation method according to claim 6, which is characterized in that in step S1, the additive amount of the caraway juice is 5%.
8. preparation method according to claim 1, which is characterized in that in step S2, the additive amount of the leavening is 7%
~9%.
9. preparation method according to claim 1, which is characterized in that in step S3, the condition of the fermentation is：Fermentation
Temperature is 40~44 DEG C；Fermentation time is 2~6 h.
10. the coagulating type caraway Yoghourt being prepared by any preparation method of claim 1~9.
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