CN108497064B - Stirring type dendrobium officinale buffalo yogurt and preparation method thereof - Google Patents
Stirring type dendrobium officinale buffalo yogurt and preparation method thereof Download PDFInfo
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- CN108497064B CN108497064B CN201810148001.9A CN201810148001A CN108497064B CN 108497064 B CN108497064 B CN 108497064B CN 201810148001 A CN201810148001 A CN 201810148001A CN 108497064 B CN108497064 B CN 108497064B
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- 241001076416 Dendrobium tosaense Species 0.000 title claims abstract description 117
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 54
- 238000003756 stirring Methods 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000020246 buffalo milk Nutrition 0.000 claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 37
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 10
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 10
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 abstract description 9
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- 230000032683 aging Effects 0.000 claims description 9
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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 claims description 8
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- 239000003242 anti bacterial agent Substances 0.000 claims description 5
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- 206010037660 Pyrexia Diseases 0.000 description 2
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- 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
- 235000013305 food Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
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- 208000033386 Buerger disease Diseases 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- RYAHJFGVOCZDEI-UFFNCVEVSA-N Dendrobine Chemical compound C([C@H]1CC[C@@H]2[C@@]31C)N(C)[C@@H]3[C@H]1[C@@H](C(C)C)[C@@H]2C(=O)O1 RYAHJFGVOCZDEI-UFFNCVEVSA-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
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- 206010043540 Thromboangiitis obliterans Diseases 0.000 description 1
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- 239000002671 adjuvant Substances 0.000 description 1
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- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
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- 210000001124 body fluid Anatomy 0.000 description 1
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- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- RYAHJFGVOCZDEI-CZKZLRAZSA-N dendrobine Natural products O=C1O[C@@H]2[C@H](C(C)C)[C@H]1[C@H]1[C@@]3(C)[C@@H]2N(C)C[C@H]3CC1 RYAHJFGVOCZDEI-CZKZLRAZSA-N 0.000 description 1
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- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid 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
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses stirring type dendrobium officinale buffalo yogurt and a preparation method thereof, and the stirring type dendrobium officinale buffalo yogurt comprises the following steps: (1) preparation of dendrobium officinale juice (2) preparation of stirring type dendrobium officinale buffalo yogurt. According to the invention, the dendrobium officinale juice is obtained by a simple process capable of preserving high activity of components, buffalo milk is taken as a main raw material, cane sugar is properly added into fermentation liquor, lactic acid bacteria (lactobacillus bulgaricus and streptococcus thermophilus) are selected as fermentation strains, and the stirring type dendrobium officinale buffalo yogurt is prepared.
Description
Technical Field
The invention relates to the technical field of dairy products, and particularly relates to stirring type dendrobium officinale buffalo yogurt and a preparation method thereof.
Background
The dendrobium plants are important traditional Chinese medicinal materials in China, and the medicinal value of the dendrobium plants is worried by people. The dendrobium officinale is an upper product of dendrobium and is famous as the head of the Jiudodan sianchau because of the special living environment and the outstanding nourishing efficacy. According to the medicinal components of the dendrobium officinale, the dendrobium officinale has the effects of nourishing yin, clearing heat, tonifying stomach, promoting fluid production, moistening lung, relieving cough and the like, and is commonly used for various diseases such as body fluid impairment caused by fever, dry mouth, polydipsia, asthenic fever after illness and the like. Has the pharmacological actions of resisting aging, resisting tumor, reducing blood sugar and the like, and has good curative effect on gastrointestinal tract diseases, cataract, arthritis, thromboangiitis obliterans, chronic pharyngitis and other diseases.
The main effective components of the dendrobium officinale are dendrobium polysaccharide and dendrobine, and researches show that the polysaccharide component is closely related to the drug effects of the dendrobium officinale, such as enhancing the body immune function, resisting tumors, resisting aging, resisting fatigue, reducing blood sugar and the like. It is also widely used in the food industry as a lipid oxidation inhibitor, protein in stable acidic beverages, and emulsifier.
Buffalo milk is called the dairy product together with cow milk and goat milk. Compared with cow milk and goat milk, buffalo milk has higher nutritive value, is known as 'king of milk' and 'rare product in milk', has higher milk fat and protein content than Holstein cow milk, and is rich in various mineral trace elements such as iron, zinc and the like and vitamins, so the buffalo milk is a superior raw milk variety.
The yogurt is a semisolid product fermented by taking cow milk as a main raw material, adding auxiliary materials such as a sweetening agent, a stabilizing agent and the like, homogenizing and sterilizing, or adding a fermenting agent formed by mixing streptococcus thermophilus and lactobacillus bulgaricus after sterilizing, wherein the types of the product comprise stirring type and solidification type. The stirred yogurt is prepared by mixing adjuvants such as jam and yogurt gel obtained after fermentation, placing into cup or other container, cooling, and aging. Compared with common yogurt, it has the advantages of diversified tastes and rich nutrition. With the development of science and technology, functional factors such as folic acid, prebiotics, dietary fibers and the like are added into the yoghurt, so that the nutritional value of the yoghurt can be enriched, and the health-care effect of the yoghurt can be improved. The yogurt of eucommia ulmoides tea, the yogurt of Pu' er tea and the yogurt of chromium reinforcement and zinc reinforcement which are researched at present are very popular with consumers.
At present, the following problems exist in the application of dendrobium officinale yoghurt:
1. in the preparation of the dendrobium officinale base material, high temperature is needed, for example, in the patent 'a compound dendrobium officinale yoghurt and a preparation method thereof' (application number: 20161032.9451.9), the dendrobium officinale is boiled in water bath for 30 min; the Shuoshi paper 'extraction of dendrobium candidum polysaccharide and application thereof in yogurt' utilizes a hot water extraction method, the extraction temperature is 81 ℃, and the extraction time is 88 min. The high temperature has bad influence on active substances such as polysaccharide and alkaloid of Dendrobium officinale Kimura et Migo for a long time, especially the polysaccharide has heat unstable components, the polysaccharide structure is destroyed and decomposed due to the over high temperature, and the activity of the extracted base material is reduced.
2. The dendrobium officinale base material is powder: for example, when the powdery base material is added into the yogurt, the quality problems of incomplete dissolution, strong granular feeling and poor taste are easily caused.
3. The preparation steps of the dendrobium officinale base material are complicated and energy is consumed: for example, in the case of the 'dendrobium officinale yoghurt and the preparation method thereof' (application number: 201610039816.4), the added dendrobium officinale extract is ground at a material-water ratio of 1:12, so that processes such as suction filtration and fine filtration are required for concentration at a later stage, and energy consumption and time consumption are caused.
4. At present, dendrobium officinale yoghurt is in a solidification type, namely, a dendrobium officinale base material is added before fermentation and is fermented together with the yoghurt, and because polysaccharide has an antibacterial effect under a certain pH condition, the fermentation of lactobacillus bulgaricus or streptococcus thermophilus is influenced, so that the time required by fermentation is longer than that of the yoghurt without the addition of the lactobacillus bulgaricus or streptococcus thermophilus, and the layering condition is easy to occur.
Disclosure of Invention
The invention aims to provide stirring type dendrobium officinale buffalo milk and a preparation method thereof, the preparation method obtains dendrobium officinale juice by a simple process capable of preserving high activity of components, buffalo milk is taken as a main raw material, cane sugar is properly added into fermentation liquor, lactic acid bacteria (lactobacillus bulgaricus and streptococcus thermophilus) are selected as fermentation strains to prepare the stirring type dendrobium officinale buffalo milk, the prepared product has pleasant fragrance of lactic acid fermentation, the original flavor of dendrobium officinale is not lost, the two flavors are integrated, the unique flavor of the dendrobium officinale yogurt is formed, and the development of the product conforms to the development direction of modern functional nutritional food.
The technical scheme adopted by the invention is as follows: the preparation method of the stirring type dendrobium officinale buffalo yogurt comprises the following steps:
(1) preparation of dendrobium officinale juice
1.1 fresh dendrobium officinale stem strips: removing leaves and roots of fresh dendrobium officinale, and taking stems of the dendrobium officinale, wherein the content of polysaccharide (calculated by the content of glucose) is more than 17%;
1.2, cleaning: cleaning fresh dendrobium officinale stems, and airing for later use;
1.3 cutting into sections: cutting the dried dendrobium officinale stem into small sections with the length of 1-2 cm;
1.4 adding water and color fixative: adding water and a composite color fixative into the stem segments, and mixing, wherein the mass ratio of the stems to the water is 1:4-1: 6;
1.5, crushing: crushing the mixture for 2-4min by a crusher to obtain dark green pasty crude liquid;
1.6 centrifugation: centrifuging the crushed crude dendrobium officinale liquid for 30-35min at 3500-;
1.7, filtering: filtering the lower layer filter residue in the step 1.6 by using 21-32 double-layer gauzes, collecting the filtrate and removing the filter residue;
1.8, sterilization and cooling: sterilizing the dendrobium officinale filtrate obtained in the steps 1.6 and 1.7 at the central temperature of 70-75 ℃ for 15-30s to kill the mixed bacteria in the dendrobium officinale juice filtrate, and cooling to 30-40 ℃ to obtain dendrobium officinale juice;
(2) preparation of stirring type dendrobium officinale buffalo yogurt
2.1 buffalo fresh milk: the buffalo fresh milk is fresh buffalo milk without antibiotics, wherein the mass fraction of protein is more than 4%, and the mass fraction of fat is more than 7%;
2.2, homogenizing: homogenizing at 50-60 deg.C and 10-30 MPa;
2.3 addition of sucrose: after homogenizing, adding sucrose with the mass content of 5-8% into the buffalo milk, and uniformly stirring;
2.4, sterilization: adopting sterilization condition that the center temperature of buffalo milk reaches 85-92 ℃, and maintaining for 5-8 min;
2.5, cooling: cooling the sterilized buffalo milk to 35-40 ℃;
2.6 inoculation: adding the activated direct vat set lactic acid starter into the cooled buffalo milk according to the mass content of 0.005-0.008% of the buffalo milk, and uniformly stirring;
2.7 fermentation: putting the inoculated raw materials into a container which is cleaned and disinfected in advance, fermenting at constant temperature of 38-44 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T to obtain solidified buffalo milk;
2.8 adding dendrobium officinale juice, and stirring: adding the dendrobium officinale juice into the solidified type buffalo milk in the step 2.7 according to the mass content of 5-15%, and uniformly stirring to obtain stirred type dendrobium officinale buffalo milk;
2.9 after-ripening: and (3) refrigerating the stirred dendrobium officinale buffalo milk at the temperature of 2-6 ℃ and aging for 24 hours.
Preferably, the mass concentration of the composite color fixative component in the step 1.4 is 0-0.05% of ascorbic acid, 0-0.2% of sodium sulfite and 0% -0.15% of citric acid.
Preferably, the direct vat set lactic acid starter in the step 2.6 is lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1: 1-2.
The invention also provides the stirring type dendrobium officinale buffalo yogurt prepared by the preparation method. The quality parameters of the product obtained by the preparation method are as follows: the buffalo milk beverage has the advantages of typical pure white buffalo milk, unique emerald green color with fresh dendrobium officinale branches, uniform color, moderate sour and sweet taste, smooth and fine taste, viscous texture and no layering phenomenon.
Compared with the prior art, the invention has the following advantages:
1. the preparation steps of the dendrobium officinale juice are adopted, so that the processes of high temperature, organic solvent addition and the like which have influence on the activity of the polysaccharide or complex processes of suction filtration, fine filtration and the like in the prior art are avoided. The color fixative is added, so that the dendrobium officinale juice keeps a dark green color, and the finished yogurt is light green, attractive in color and attractive to consumers.
2. The dendrobium officinale juice is added into the solidified type buffalo milk to prepare the stirred type yogurt, so that the nutritional value of the yogurt is improved, and the serious layering phenomenon caused by adding more than 6% of the dendrobium officinale juice into the coagulated type buffalo milk before fermentation and fermenting the mixture is avoided.
3. Compared with other common cow milk, buffalo milk contains various nutritional ingredients such as high protein, high fat and the like, and the dendrobium officinale has high polysaccharide content and is closely related to the functional characteristics of the pharmacodynamic milk such as oxidation resistance, aging resistance and the like, so that the yogurt made from two materials with high nutritional values has high additional value.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1:
preparing dendrobium officinale juice: taking fresh dendrobium officinale stem strips with polysaccharide content of 18% (calculated by glucose), cleaning the dendrobium officinale stem strips with clear water, cutting the dendrobium officinale stem strips into small segments of 1-2cm, adding water and a composite color fixative into the stem strip segments, mixing, wherein the mass ratio of the stem strips to the water is 1:6, and the mass concentration of components in the composite color fixative is 0.02% of ascorbic acid and 0.10% of sodium sulfite. Crushing the mixture for 2min with a crusher, centrifuging the obtained crude solution of herba Dendrobii at 3500r/min for 35min, collecting the supernatant, filtering the lower layer of the residue with 21 pieces of double-layer gauze, collecting the filtrate, and discarding the residue. Collecting the filtrate of Dendrobium officinale Kimura et Migo, and sterilizing at central temperature of 70 deg.C for 30s to kill bacteria in the juice of Dendrobium officinale Kimura et Migo. And then cooling to 30 ℃ to obtain dendrobium officinale juice.
Preparing stirring type dendrobium officinale buffalo yogurt: weighing fresh buffalo milk without antibiotics, wherein the mass fraction of protein is 4%, and the mass fraction of fat is 7%. Homogenizing fresh Buffalo milk at 50 deg.C and 20 MPa. And adding sucrose with the mass content of 8% into the homogenized buffalo milk, and uniformly stirring. The sterilization condition is that the center temperature of buffalo milk reaches 85 ℃, and the temperature is maintained for 8 min. The sterilized milk was cooled to 35 ℃. Adding activated direct vat set lactic acid starter comprising lactobacillus bulgaricus and streptococcus thermophilus (mass ratio is 1:1) into chilled buffalo milk according to the mass content of 0.005% of the buffalo milk, and stirring and mixing uniformly. Putting the inoculated raw materials into a container which is cleaned and disinfected in advance, fermenting at the constant temperature of 44 ℃, and stopping fermenting when the acidity reaches 70 DEG T to obtain the solidified buffalo yogurt. Adding the dendrobium officinale juice into the solidified buffalo milk according to the mass content of 5%, and uniformly stirring to obtain the stirred dendrobium officinale buffalo milk. Meanwhile, under the condition that other conditions are not changed, 5% of water is added to replace dendrobium officinale juice, and a control group product is obtained. And (3) refrigerating the stirred dendrobium officinale buffalo yogurt at 6 ℃ and then aging for 24 hours. The quality of the obtained stirring type dendrobium officinale buffalo yogurt products is good for the control group, and the details are shown in table 1.
Example 2:
preparing dendrobium officinale juice: taking fresh dendrobium officinale stem strips with 25% of polysaccharide content (calculated by glucose), cleaning the fresh dendrobium officinale stem strips with clear water, cutting the dendrobium officinale stem strips into small sections of 1-2cm, adding water and a composite color fixative into the stem strip sections, and mixing, wherein the mass ratio of the stem strips to the water is 1:5, and the mass concentration of the components of the composite color fixative is 0.01% of ascorbic acid, 0.20% of sodium sulfite and 0.15% of citric acid. Crushing the mixture with a crusher for 3min, centrifuging the obtained crude herba Dendrobii solution at 3800r/min for 33min, collecting the supernatant, centrifuging the lower layer residue with 21 pieces of double-layer gauze, collecting the filtrate, and discarding the residue. Collecting the dendrobium officinale filtrate, and sterilizing at the central temperature of 73 ℃ for 18s to kill the mixed bacteria in the dendrobium officinale juice. And then cooling to 35 ℃ to obtain dendrobium officinale juice.
Preparing stirring type dendrobium officinale buffalo yogurt: weighing fresh buffalo milk without antibiotics, wherein the mass fraction of protein is 4.2%, and the mass fraction of fat is 7.8%. Homogenizing fresh Buffalo milk at 55 deg.C and 25 MPa. And adding sucrose with the mass content of 5% into the homogenized buffalo milk, and uniformly stirring. The sterilization condition is that the center temperature of buffalo milk reaches 87 ℃ and is maintained for 6 min. The sterilized milk was cooled to 38 ℃. Adding activated direct vat set lactic acid starter comprising Lactobacillus bulgaricus and Streptococcus thermophilus (mass ratio 1:1.5) into chilled buffalo milk according to the content of 0.007% of the buffalo milk by mass, and stirring and mixing uniformly. Putting the inoculated raw materials into a container which is cleaned and disinfected in advance, fermenting at a constant temperature of 42 ℃, and stopping fermentation when the acidity reaches 70 DEG T to obtain the solidified buffalo yogurt. Adding the dendrobium officinale juice into the solidified type buffalo milk according to the mass ratio of 10%, and uniformly stirring to obtain the stirred type dendrobium officinale buffalo milk. Meanwhile, under the condition that other conditions are not changed, 10% of water is added to replace dendrobium officinale juice, and a control group product is obtained. And (3) refrigerating the stirred dendrobium officinale buffalo yogurt at 4 ℃ and then aging for 24 hours to obtain the dendrobium officinale buffalo yogurt. The quality of the obtained stirring type dendrobium officinale buffalo yogurt products is good for the control group, and the details are shown in table 1.
Example 3:
preparing a dendrobium officinale juice base material: taking fresh dendrobium officinale stem strips with polysaccharide content of 20% (calculated by glucose), cleaning the dendrobium officinale stem strips with clear water, cutting the dendrobium officinale stem strips into small segments of 1-2cm, adding water and a composite color fixative into the stem strip segments, mixing, wherein the mass ratio of the stem strips to the water is 1:4, and the mass concentration of the components of the composite color fixative is 0.15% of sodium sulfite and 0.15% of citric acid. Crushing the mixture for 4min with a crusher, centrifuging the obtained crude solution of herba Dendrobii at 4000r/min for 30min, collecting the supernatant, centrifuging the lower layer residue with 32 pieces of double-layer gauze, collecting the filtrate, and discarding the residue. Collecting the filtrate of Dendrobium officinale Kimura et Migo, and sterilizing at central temperature of 75 deg.C for 15s to kill bacteria in the juice of Dendrobium officinale Kimura et Migo. And then cooling to 40 ℃ to obtain dendrobium officinale juice.
Preparing stirring type dendrobium officinale buffalo yogurt: weighing fresh buffalo milk without antibiotics, wherein the mass fraction of protein is 4.1%, and the mass fraction of fat is 8%. Homogenizing fresh Buffalo milk at 60 deg.C and 10 MPa. And adding 8% of sucrose by mass into the homogenized buffalo milk, and uniformly stirring. The sterilization condition is that the center temperature of buffalo milk reaches 92 ℃, and the temperature is maintained for 8 min. The sterilized milk was cooled to 40 ℃. Adding activated direct vat set lactic acid starter comprising lactobacillus bulgaricus and streptococcus thermophilus (mass ratio is 1:2) into chilled buffalo milk according to the mass content of 0.008 percent of the buffalo milk, and stirring and mixing uniformly. Putting the inoculated raw materials into a container which is cleaned and disinfected in advance, fermenting at constant temperature of 38 ℃, and stopping fermentation when the acidity reaches 75 DEG T to obtain the solidified buffalo yogurt. Adding the dendrobium officinale juice into the solidified buffalo milk according to the mass content of 15%, and uniformly stirring to obtain the stirred dendrobium officinale buffalo milk. Meanwhile, under the condition that other conditions are not changed, 15% of water is added to replace dendrobium officinale juice, and a control group product is obtained. And (3) refrigerating the stirred dendrobium officinale buffalo yogurt at 6 ℃ and then aging for 24 hours to obtain the product, and measuring the product index. The quality of the obtained stirring type dendrobium officinale buffalo yogurt products is good for the control group, and the details are shown in table 1.
The product quality index of the specific examples is detailed in table 1.
TABLE 1 quality characteristics of the products
Note: l represents the shade (black and white), + L represents a lighter color, -L represents a darker color;
a represents red and green, and + a represents a color shifted to red, and-a represents a color shifted to green;
b represents a yellow-blue color, + b represents a color that is yellowish, -b represents a color that is bluish.
As can be seen from the above table, in terms of color, the product added with the dendrobium officinale juice in the examples has darker color (smaller L value), greener color (smaller a value), and more yellow color (larger b value) than the control group, is light green in appearance, and is more attractive in selling. In the aspect of texture, the products added with the dendrobium officinale juice base stock have larger adhesiveness and adhesiveness than those of the control group, which indicates that the dendrobium officinale juice is added, and the emulsifying property and viscosity of the yogurt are increased due to the introduction of the polysaccharide. The titrating acidity is more than 70°And T, meeting the national standard. In terms of polysaccharide content, after the dendrobium officinale juice is added, the polysaccharide content of the buffalo yogurt is higher than that of buffalo yogurt and a control group without the dendrobium officinale juice, namely the nutritive value is higher.
Claims (4)
1. A preparation method of stirring type dendrobium officinale buffalo yogurt is characterized by comprising the following steps:
(1) preparation of dendrobium officinale juice
1.1 fresh dendrobium officinale stem strips: removing leaves and roots of fresh dendrobium officinale, and taking stems of the dendrobium officinale, wherein the content of polysaccharide (calculated by the content of glucose) is more than 17%;
1.2, cleaning: cleaning fresh dendrobium officinale stems, and airing for later use;
1.3 cutting into sections: cutting the dried dendrobium officinale stem into small sections with the length of 1-2 cm;
1.4 adding water and color fixative: adding water and a composite color fixative into the stem segments, and mixing, wherein the mass ratio of the stems to the water is 1:4-1: 6;
1.5, crushing: crushing the mixture for 2-4min by a crusher to obtain dark green pasty crude liquid;
1.6 centrifugation: centrifuging the crushed crude dendrobium officinale liquid for 30-35min at 3500-;
1.7, filtering: filtering the lower layer filter residue in the step 1.6 by using 21-32 double-layer gauzes, collecting the filtrate and removing the filter residue;
1.8, sterilization and cooling: sterilizing the dendrobium officinale filtrate obtained in the steps 1.6 and 1.7 at the central temperature of 70-75 ℃ for 15-30s to kill the mixed bacteria in the dendrobium officinale juice filtrate, and cooling to 30-40 ℃ to obtain dendrobium officinale juice;
(2) preparation of stirring type dendrobium officinale buffalo yogurt
2.1 buffalo fresh milk: the buffalo fresh milk is fresh buffalo milk without antibiotics, wherein the mass fraction of protein is more than 4%, and the mass fraction of fat is more than 7%;
2.2, homogenizing: homogenizing at 50-60 deg.C and 10-30 MPa;
2.3 addition of sucrose: after homogenizing, adding sucrose with the mass content of 5-8% into the buffalo milk, and uniformly stirring;
2.4, sterilization: adopting sterilization condition that the center temperature of buffalo milk reaches 85-92 ℃, and maintaining for 5-8 min;
2.5, cooling: cooling the sterilized buffalo milk to 35-40 ℃;
2.6 inoculation: adding the activated direct vat set lactic acid starter into the cooled buffalo milk according to the mass content of 0.005-0.008% of the buffalo milk, and uniformly stirring;
2.7 fermentation: putting the inoculated raw materials into a container which is cleaned and disinfected in advance, fermenting at constant temperature of 38-44 ℃, and stopping fermentation when the acidity reaches 70-75 DEG T to obtain solidified buffalo milk;
2.8 adding dendrobium officinale juice, and stirring: adding the dendrobium officinale juice into the solidified type buffalo milk in the step 2.7 according to the mass content of 5-15%, and uniformly stirring to obtain stirred type dendrobium officinale buffalo milk;
2.9 after-ripening: and (3) refrigerating the stirred dendrobium officinale buffalo milk at the temperature of 2-6 ℃ and aging for 24 hours.
2. The preparation method of the stirred dendrobium officinale buffalo yogurt according to claim 1, characterized by comprising the following steps: the mass concentration of the components of the composite color fixative in the step 1.4 is 0-0.05 percent of ascorbic acid, 0-0.2 percent of sodium sulfite and 0-0.15 percent of citric acid.
3. The preparation method of the stirred dendrobium officinale buffalo yogurt according to claim 1, characterized by comprising the following steps: the direct vat set lactic acid starter in the step 2.6 comprises lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1: 1-2.
4. The stirred dendrobium officinale buffalo yogurt prepared by the preparation method according to any one of claims 1-3.
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| CN105660856A (en) * | 2016-01-21 | 2016-06-15 | 广西大学 | Yogurt with dendrobium officinale and method for preparing yogurt |
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| CN107616226A (en) * | 2017-10-10 | 2018-01-23 | 青岛农业大学 | Coagulating type mushroom Yoghourt and its processing method |
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