CN108522652A - A kind of chick-pea camel milk acidified milk and preparation method thereof - Google Patents
A kind of chick-pea camel milk acidified milk and preparation method thereof Download PDFInfo
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- CN108522652A CN108522652A CN201810309061.4A CN201810309061A CN108522652A CN 108522652 A CN108522652 A CN 108522652A CN 201810309061 A CN201810309061 A CN 201810309061A CN 108522652 A CN108522652 A CN 108522652A
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- Prior art keywords
- milk
- chick
- pea
- camel
- leavening
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Links
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/139—Diacetylactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The present invention provides a kind of chick-pea camel milk acidified milks with preparation method, the acidified milk is mainly made of leavening, chick-pea, camel milk, sweetener, stabilizer and water mixed fermentation, and the leavening includes one or more in streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus.The present invention reduces cost of material by adding olecranon soymilk in camel milk, the chick-pea camel milk acidified milk that ferments to obtain is carried out to it using probiotics simultaneously, the acidified milk takes into account vegetable protein and animal protein, more comprehensively, product cost is lower for nutrition, in good taste, flavor is good, it is easy to public receiving, and since camel milk all has the function of with chick-pea hypoglycemic, the fermented chick-pea camel milk acidified milk being prepared has good market prospects again for the two collocation.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of chick-pea camel milk acidified milk with and preparation method thereof.
Background technology
Chick-pea (Legu minutes osae of Cicer arietinum) also known as cassiae nodosae,semen, chicken head beans, slave spy, are pulse family
(Legu minutes osae) olecranon Macroptilium (Cicer) annual herb plant originates from western part of Asia and Middle East, is the world
On most ancient and one of the legume most planted extensively, be mainly distributed on warm in the world and compared with arid area, yield occupies
World's beans third.The barren-resistant crop of chick-pea drought resisting, requires soil not tight, and it is deep to be typically chosen in soil layer, middle fertility
Plot, it is significant for northwest China, southwest and other vast arids, the exploitation of semiarid zone.Chick-pea has non-
Often high edible value, rich in the ingredients such as various plants albumen, vitamin, amino acid, crude fibre and calcium, magnesium, iron.Wherein pure egg
White matter content can reach 28% or more, and fat about 6%, carbohydrate is about 56%~61%, fiber 4%~6%.Hawk
Garbanzo has 8 kinds of amino acid needed by human, wherein per 100g chick-pea containing up to 1342mg lysines, lysine, which has, to be promoted
The effect of children's intelligence development and bone growth, content be respectively oat, bitter buckwheat, sweet tea buckwheat, fine flour, the 2.1 of rice, 5.5,
2.5 and 4.1 times.Trace element anomaly contained by chick-pea is abundant, and wherein K contents are up to 16000mg, and calcium is up to 350mg, phosphorus
The content 13mg of 320mg, vitamin, obviously higher than most of beans, the especially content of iron reaches 7mg, than other beans iron content
Measure high by 90%, Chickpea Protein catabolite has a significant antioxidation, while to it is anti-treat constipation, prevent the carcinoma of the rectum etc. also have
It must therapeutic effect.By chick-pea with vinegar impregnate one day after, enteron aisle worm can be killed by being administered at empty stomach, olecranon soya-bean oil can also moisturizing and
Moisten throat；External application can treat arthralgia.
Edible chick-pea and its Related product can effectively reduce human serum blood lipid level, accumulation of cholesterol be reduced, in making
The regulatory function of the elderly's central nervous system is strengthened, while having apparent prevention to make the diseases such as heart disease, hypertension
With.Chick-pea content of starch is relatively low, and crude fiber content is relatively high, can reduce blood glucose, cholesterol levels, is diabetic
Ultimate food.
Meanwhile《Compendium of Materia Medica》It records：Hunchbacked breast, cold, nontoxic, tonifying middle-Jiao and Qi strengthens the bone, and makes us not hungry.《The Uygur nationality is normal
Use medicinal material》It records：Hunchbacked breast, nature and flavor glycol, five viscose glue senses belong to micro-pungent, big help gas, and tonifying five zang organs seven damage, strong muscles and bones, replenishing essence
Marrow, resistance to starvation, only quenches one's thirst.
Camel milk nature and flavor glycol, micro-pungent, it is viscous and dense to plug with molten metal, rich in 18 kinds of amino acid needed by human, strengthening the bones and muscles, big bowl spares benefit
Gas, nutrition is close to human milk colostrum.Hunchbacked milk vitamin C d contents are three times of milk, wherein protein, fat content ratio
Milk is high, and the Vitamin C content of 100 milliliters of camel milk and equivalent milk is respectively 3.8 milligrams and 1.0 milligrams；1 liter of camel milk
Insulin containing 52 units, and the insulin content of equivalent milk is only 16 units.Camel milk is rich in the newborn iron lacked in milk
Transferrin and lysozyme, both have bactericidal effect substance can body immune system.Therefore scientist thinks
Camel milk contributes to the ideal drink of the immune deficiency disorders such as treating cancer or AIDS.The Shanghai Ancient Books Publishing House《Herbal guiding principle
Mesh》Li Shizhen (1518-1593 A.D.)《The Li Dong Yuan medication note on the use》It records：Hunchbacked milk：Clearing lung-heat kidney-nourishing can effectively treat a variety of diseases such as pulmonary tuberculosis, pulmonary emphysema
Disease.Hunchbacked milk has abundant nutrition, and its feature is, but the content of lactose and dry matter is less, fat globule very little, and only 0.62
~6.15 microns, easily by human consumption, be absorbed and utilized, iron-holder be higher than 8~10 times of milk.Existing powerful hematopoiesis, promoting blood circulation work(
There can be preferable subsidy curative effect to tuberculosis, hepatopathy again.FAO (Food and Agriculture Organization of the United Nation) has started popularization camel milk in some countries
Activity.German dairy produce expert Ma Erbahe is said：Camel milk can help diabetic to reduce the demand to insulin, right
Baby is also very beneficial, because it is a kind of milk of non-allergy, to digestive tract ulcer, the diseases such as hypertension have medical treatment auxiliary to make
With.
But following reason is limited in reality, there is no the widely available foods in crowd well as milk for camel milk
With：One, milk supply is few, and the place of production of China's camel milk is concentrated mainly on Xinjiang, the arid areas such as Gansu, and region limitation is stronger；Two,
Edible of high cost, since camel milk milk supply is less, price is relatively high, and the edible cost of masses is higher；Three, camel milk is carried and is had a strong smell
Taste, mouthfeel is better than goat milk, but with the poor taste of milk away from larger.
Invention content
In view of this, the present invention provide a kind of chick-pea camel milk acidified milk with and preparation method thereof.The present invention by
Olecranon soymilk is added in camel milk to reduce cost of material, while carrying out the chick-pea camel milk hair that ferments to obtain to it using probiotics
Kefir milk, the acidified milk take into account vegetable protein and animal protein, and more comprehensively, product cost is lower for nutrition, and in good taste, flavor is good, easily
Receive in masses, and since camel milk all has the function of with chick-pea hypoglycemic, the two is arranged in pairs or groups fermented again is prepared
Chick-pea camel milk acidified milk have good market prospects.
In order to achieve the above objectives, the present invention provide a kind of chick-pea camel milk acidified milk with and preparation method thereof.
First aspect present invention provides a kind of leavening of chick-pea camel milk acidified milk, including streptococcus thermophilus, guarantor
Add two or more in Leah bacillus, Bifidobacterium, diacetyl lactobacillus, and includes at least diacetyl streptococcus lactis.
In one embodiment of this invention, in the leavening, streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, fourth
The mass ratio of diketone lactobacillus is 1~3：1~3：1~5：1~5.
Preferably, in the leavening, streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus matter
Amount is than being 1：1：2：2.
It is understood that those skilled in the art can be according to strain formula provided by the invention, bacterium according to routine
Additive amount (mass percent of bacterium is 1~2%) is added corresponding culture medium and is mixed and made into bacterium solution or bacterium powder, is specifically commercially answering
In, the leavening for the chick-pea camel milk acidified milk that the present invention protects can be bacterium solution or bacterium powder.
In one embodiment of this invention, the present invention provides a kind of leavening of acidified milk, the leavening includes this
The leavening for the chick-pea camel milk acidified milk that invention first aspect provides, further includes fluid nutrient medium, solid medium or powder
Shape culture medium.
Second aspect of the present invention provides a kind of chick-pea camel milk acidified milk, mainly by following components in percentage by weight
Fermentation is carried out to be made：Leavening 1~5%, chick-pea 1~6%, camel milk 20~85%, the sweet tea of first aspect present invention offer
Taste agent 1~7%, stabilizer 0~0.1%.Wherein, the leavening includes streptococcus thermophilus, bacillus bulgaricus, bifid bar
Bacterium, diacetyl lactobacillus two are one or more, and include at least diacetyl streptococcus lactis.
In one embodiment of this invention, the chick-pea camel milk acidified milk includes leavening 2~4%, chick-pea 3
~5%, camel milk 30~50%, sweetener 4%, stabilizer 0.05%.
Preferably, the chick-pea camel milk acidified milk includes leavening 3%, chick-pea 4%, 40% sweet taste of camel milk
Agent 4%, stabilizer 0.05%.
In one embodiment of this invention, the leavening include streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium,
Diacetyl lactobacillus；The streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus mass ratio be 1~3：
1~3：1~5：1~5.
Preferably, in the leavening, streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus matter
Amount is than being 1：1：2：2.
Further, those skilled in the art can be according to strain formula provided by the invention, bacterium according to conventional addition
Amount (mass percent of bacterium is 1~2%) is added corresponding culture medium and is mixed and made into bacterium solution or bacterium powder, in specific business application
In, the leavening for the chick-pea camel milk acidified milk that the present invention protects can be bacterium solution or bacterium powder.
In one embodiment of this invention, the sweetener is honey.
In one embodiment of this invention, the stabilizer is agar.
It should be pointed out that 1 liter of camel milk contains the insulin of 52 units, and the insulin content of equivalent milk is only 16
Unit.Camel milk can assist in diabetic and cut down to the needs of insulin, in addition, also contain in camel milk para-insulin because
Son can promote pancreatic secretion insulin.Chick-pea contains trace element chromium, and chromium is sent out in the glycometabolism of body and fat metabolism
Wave important function.Exactly because diabetic's insulin relative or absolute deficiency causes glycometabolism, fat metabolism, protein
Metabolic disorder.Chromium is the component part of glucose tolerance factor (GTF), and chick-pea has control to diabetes, reduces blood glucose, in advance
Effect that is anti-and slowing down diabetic complication, is all less than the report of Healthy People about diabetic's chromium content all over the world,
Level and coordinative role of the adjusting of blood sugar for human body metabolism depending on 3 factors, this 3 factors are insulin, glucose tolerance
Receptor and islet receptor.Human body chrome content is reduced, and may result in insulin active reduction, and acceptor quantity is reduced, impaired glucose tolerance,
To cause diabetes.Edible camel milk, can supplemented with exogenous insulin and the para-insulin factor, edible chick-pea product can make
Internal insulin active and insulin receptor quantity increase, and in addition to this, chick-pea is a kind of composite carbon hydrate, can be by
Step releases energy, and will not causing blood glucose, hurricane is high quickly, is rich in protein, has relatively high satiety after having eaten, and
It is human consumption, slow using the speed of beans glucose, so eating chick-pea contributes to stabilizing blood sugar.By camel milk and olecranon
Both beans combine edible, can more effectively to control blood glucose, improve diabetic symptom purpose.
In addition, since defect is hidden in having a strong smell for camel milk, common zymophyte is covered not enough, and sense organ flavor is not good enough, selects fourth two
Ketone streptococcus lactis can specifically generate biacetyl, mitigate smell of mutton well, but the bacterium is long to the fermentation time of milk, and solidify
Characteristic is very poor, but is used with streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium composite fermentation Yoghourt, and effect is fine.In addition,
Chick-pea is a kind of flavor nutrition food, better tasting after compatibility camel milk.
Third aspect present invention provides a kind of preparation method of chick-pea camel milk acidified milk, includes the following steps：
(1) prepared by chick-pea soya-bean milk：Each component is weighed according to proportioning, chick-pea is taken to add water small in soaking at room temperature 10~15
When, it is then boiled 1~10 minute at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, filters, obtains chick-pea soya-bean milk, it is spare；
(2) prepared by camel milk base-material：Sweetener, stabilizer is added toward camel milk, heating stirring is uniform, spare；
(3) mixing, homogeneous, sterilization, cooling：Chick-pea soya-bean milk is mixed with camel milk base-material, high-pressure homogeneous 2 times, 70~
90 DEG C are sterilized 30 minutes, are rapidly cooled to 30 DEG C~45 DEG C；
(4) it is inoculated with, ferments, after-ripening：Add in leavening to cooling mixed liquor, 30~45 DEG C of fermentations no less than 2 hours, 0
DEG C~4 DEG C of cooling preservations, obtain chick-pea camel milk acidified milk；
Wherein, the leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus two 1
Kind is a variety of, and includes at least diacetyl streptococcus lactis.
In one embodiment of this invention, in the step (1), the weight ratio of chick-pea and water is 1：5~20, preferably
1~12.
In one embodiment of this invention, in the step (1), soaking time is 10 hours.
In one embodiment of this invention, in the step (1), 90 DEG C~95 DEG C times boiled are 5 minutes.
In one embodiment of this invention, in the step (3), sterilization temperature is preferably 85 DEG C.
In one embodiment of this invention, in the step (3), cooling temperature is 42 DEG C~45 DEG C.
In one embodiment of this invention, in the step (4), fermentation temperature is 45 DEG C.
In one embodiment of this invention, in the step (4), fermentation time is 4 hours.
In one embodiment of this invention, in the step (4), the leavening includes streptococcus thermophilus, Bulgaria
Bacillus, Bifidobacterium, diacetyl lactobacillus；The streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus
Mass ratio be 1~3：1~3：1~5：1~5.
Preferably, in the leavening, streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus matter
Amount is than being 1：1：2：2.
Fourth aspect present invention provides the leavening, such as of chick-pea camel milk acidified milk as described in the first aspect of the invention
Application of the preparation method of chick-pea camel milk acidified milk described in third aspect present invention in preparing acidified milk.
The present invention is beneficial in that：
One, by toward chickpea milk is added in camel milk, taking into account vegetable protein and animal protein, nutrition more comprehensively, simultaneously
Reduce cost of material；
Two, fermentation preparation chick-pea camel milk acidified milk is carried out to chickpea milk and camel milk by the way that leavening is added,
The smell of mutton that camel milk carries is reduced, mouthfeel is improved；
Three, in chick-pea camel milk acidified milk, chick-pea and camel milk play the role of hypoglycemic, and both the two are arranged in pairs or groups again
The fermented chick-pea camel milk acidified milk being prepared has good market prospects.
Specific implementation mode
As described below is the preferred embodiment of the present invention, it is noted that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
The preferred embodiment of the present invention will be described in detail below.The experiment of actual conditions is not specified in embodiment
Method, usually according to normal condition.In the embodiment of the present invention unless otherwise noted, agents useful for same and consumptive material are commercial goods.
Embodiment 1
An embodiment of the present invention provides a kind of chick-pea camel milk acidified milk, composition is as follows：Chick-pea 1%, camel milk
85%, honey 4%, agar 0.05%, leavening 5%, remaining is water.
Wherein, leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus, mass ratio
It is 1：1：2：2.
The preparation method of chick-pea camel milk acidified milk is as follows, weighs each composition by said ratio first, then presses following
Step prepares chick-pea camel milk acidified milk：
(1) pretreatment of leavening：Mother culture and intermediate leavening are taken, leavening is prepared；
(2) prepared by chick-pea soya-bean milk：Clean chick-pea is taken, with beans：Water 1:12 in soaking at room temperature 10 hours, the beans after immersion
It is boiled 5 minutes at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, is removed the gred with 200 mesh filter-cloth filterings；
(3) purification and standardization of camel milk：Fresh milk is filtered with 150 mesh；
(4) preheating, dispensing, mixing：Camel milk is heated to 65 DEG C, honey and stabilizer agar is added, hawk is then added
Garbanzo soya-bean milk, stirs；
(5) homogeneous, sterilization, cooling：2 homogeneous are carried out at elevated pressures, and 85 DEG C are sterilized 30 minutes, and the feed liquid after sterilization is fast
Speed is cooled to 42 DEG C~45 DEG C；
(6) it is inoculated with, ferments：By in the cooling feed liquid of 4% leavening access, ferment 4 hours at 45 DEG C；
(7) after-ripening：In 0 DEG C~4 DEG C cooling preservations, chick-pea camel milk acidified milk is obtained.
Embodiment 2
An embodiment of the present invention provides a kind of chick-pea camel milk acidified milk, composition is as follows：Chick-pea 3%, camel milk
50%, honey 4%, agar 0.05%, leavening 4%, remaining is water.
Wherein, leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus, mass ratio
It is 1：1：2：2.
The preparation method of chick-pea camel milk acidified milk is as follows, weighs each composition by said ratio first, then presses following
Step prepares chick-pea camel milk acidified milk：
(1) pretreatment of leavening：Mother culture and intermediate leavening are taken, leavening is prepared；
(2) prepared by chick-pea soya-bean milk：Clean chick-pea is taken, with beans：Water 1:12 in soaking at room temperature 10 hours, the beans after immersion
It is boiled 5 minutes at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, is removed the gred with 200 mesh filter-cloth filterings；
(3) purification and standardization of camel milk：Fresh milk is filtered with 150 mesh；
(4) preheating, dispensing, mixing：Camel milk is heated to 65 DEG C, honey and stabilizer agar is added, hawk is then added
Garbanzo soya-bean milk, stirs；
(5) homogeneous, sterilization, cooling：2 homogeneous are carried out at elevated pressures, and 85 DEG C are sterilized 30 minutes, and the feed liquid after sterilization is fast
Speed is cooled to 42 DEG C~45 DEG C；
(6) it is inoculated with, ferments：By in the cooling feed liquid of 4% leavening access, ferment 4 hours at 45 DEG C；
(7) after-ripening：In 0 DEG C~4 DEG C cooling preservations, chick-pea camel milk acidified milk is obtained.
Embodiment 3
An embodiment of the present invention provides a kind of chick-pea camel milk acidified milk, composition is as follows：Chick-pea 4%, camel milk
40%, honey 4%, agar 0.05%, leavening 3%, remaining is water.
Wherein, leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus, mass ratio
It is 1：1：2：2.
The preparation method of chick-pea camel milk acidified milk is as follows, weighs each composition by said ratio first, then presses following
Step prepares chick-pea camel milk acidified milk：
(1) pretreatment of leavening：Mother culture and intermediate leavening are taken, leavening is prepared；
(2) prepared by chick-pea soya-bean milk：Clean chick-pea is taken, with beans：Water 1:12 in soaking at room temperature 10 hours, the beans after immersion
It is boiled 5 minutes at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, is removed the gred with 200 mesh filter-cloth filterings；
(3) purification and standardization of camel milk：Fresh milk is filtered with 150 mesh；
(4) preheating, dispensing, mixing：Camel milk is heated to 65 DEG C, honey and stabilizer agar is added, hawk is then added
Garbanzo soya-bean milk, stirs；
(5) homogeneous, sterilization, cooling：2 homogeneous are carried out at elevated pressures, and 85 DEG C are sterilized 30 minutes, and the feed liquid after sterilization is fast
Speed is cooled to 42 DEG C~45 DEG C；
(6) it is inoculated with, ferments：By in the cooling feed liquid of 4% leavening access, ferment 4 hours at 45 DEG C；
(7) after-ripening：In 0 DEG C~4 DEG C cooling preservations, chick-pea camel milk acidified milk is obtained.
Embodiment 4
An embodiment of the present invention provides a kind of chick-pea camel milk acidified milk, composition is as follows：Chick-pea 5%, camel milk
30%, honey 4%, agar 0.05%, leavening 2%, remaining is water.
Wherein, leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus, mass ratio
It is 1：1：2：2.
The preparation method of chick-pea camel milk acidified milk is as follows, weighs each composition by said ratio first, then presses following
Step prepares chick-pea camel milk acidified milk：
(1) pretreatment of leavening：Mother culture and intermediate leavening are taken, leavening is prepared；
(2) prepared by chick-pea soya-bean milk：Clean chick-pea is taken, with beans：Water 1:12 in soaking at room temperature 10 hours, the beans after immersion
It is boiled 5 minutes at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, is removed the gred with 200 mesh filter-cloth filterings；
(3) purification and standardization of camel milk：Fresh milk is filtered with 150 mesh；
(4) preheating, dispensing, mixing：Camel milk is heated to 65 DEG C, honey and stabilizer agar is added, hawk is then added
Garbanzo soya-bean milk, stirs；
(5) homogeneous, sterilization, cooling：2 homogeneous are carried out at elevated pressures, and 85 DEG C are sterilized 30 minutes, and the feed liquid after sterilization is fast
Speed is cooled to 42 DEG C~45 DEG C；
(6) it is inoculated with, ferments：By in the cooling feed liquid of 3% leavening access, ferment 4 hours at 45 DEG C；
(7) after-ripening：In 0 DEG C~4 DEG C cooling preservations, chick-pea camel milk acidified milk is obtained.
Embodiment 5
An embodiment of the present invention provides a kind of chick-pea camel milk acidified milk, composition is as follows：Chick-pea 6%, camel milk
20%, honey 4%, agar 0.05%, leavening 1%, remaining is water.
Wherein, leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus, mass ratio
It is 1：1：2：2.
The preparation method of chick-pea camel milk acidified milk is as follows, weighs each composition by said ratio first, then presses following
Step prepares chick-pea camel milk acidified milk：
(1) pretreatment of leavening：Mother culture and intermediate leavening are taken, leavening is prepared；
(2) prepared by chick-pea soya-bean milk：Clean chick-pea is taken, with beans：Water 1:12 in soaking at room temperature 10 hours, the beans after immersion
It is boiled 5 minutes at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, is removed the gred with 200 mesh filter-cloth filterings；
(3) purification and standardization of camel milk：Fresh milk is filtered with 150 mesh；
(4) preheating, dispensing, mixing：Camel milk is heated to 65 DEG C, honey and stabilizer agar is added, be then added etc.
The chick-pea soya-bean milk of volume, stirs；
(5) homogeneous, sterilization, cooling：2 homogeneous are carried out at elevated pressures, and 85 DEG C are sterilized 30 minutes, and the feed liquid after sterilization is fast
Speed is cooled to 42 DEG C~45 DEG C；
(6) it is inoculated with, ferments：By in the cooling feed liquid of 3% leavening access, ferment 4 hours at 45 DEG C；
(7) after-ripening：In 0 DEG C~4 DEG C cooling preservations, chick-pea camel milk acidified milk is obtained.
Embodiment 6
It detects chick-pea camel milk acidified milk prepared by embodiment 1 to 5 and carries out taste appraisal experiment, method reference《It is different
The Yoghourt subjective appreciation of leavening production and the analysis of TPA textures》, sense evaluation is carried out by 10 syndics, is then calculated average
Score.Standards of grading：Excellent 4.1~5 points, good 3.1~4 points, medium 2.1~3 points, poor 1.1~2, poor 0~1 point.Specific knot
Fruit is shown in Table 1.
Comparison 1：According to the method for embodiment 3, but leavening includes only diacetyl streptococcus lactis.
Comparison 2：According to the method for embodiment 3, but leavening is streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium,
It can be obtained according to above-mentioned test result, chick-pea camel milk acidified milk coagulability provided by the invention is good, and flavor is dense
Perfume (or spice), mouthfeel is smooth, and can remove grandmother's smell of mutton of camel milk.Wherein, the chick-pea camel milk acidified milk of the offer of embodiment 3 is
Optimization formula.
Application Example：The verification of chick-pea camel milk acidified milk effect of lowering blood sugar
1, the foundation of diabetes animal model
By the modeling after a week of laboratory mice adaptable fed：By 65ml/kg weights intraperitoneal injection 0.1mol/L Chinese hollys
The 0.45% STZ solution that rafter acid buffer (PH4.5) is prepared is injected 5 days once a day, by tail vein after fasting 12 hours
Blood sampling measures blood glucose with blood glucose meter and test paper, and all blood glucose values maintain 11mmol/L or more, and person is included in experiment, is given during modeling
Mouse basal feed and free water.
2, the grouping and processing after modeling success
The chick-pea camel milk acidified milk that Example 3 provides is grouped nursing as given the test agent according to table 2：
Grouping：The successful diabetic mice of modeling is taken to be randomly divided into 5 groups：Model group, camel yoghourt group, chick-pea white horse with a black mane
Hunchbacked milk acidified milk group, Metformin hydrochloride group (abbreviation medicine group) and yoghurt group, every group 10, label, convert given low.
Processing：The daily gavage 0.01ml/g physiological saline of model group, the daily gavage 0.01ml/g camels acid of camel yoghourt group
Milk, the daily gavage 0.01ml/g chick-pea camel milk acidified milk of chick-pea camel milk acidified milk group, the daily gavage of medicine group
0.01ml/g drugs, the daily gavage 0.01ml/g milk of milk group.Daily timing gavage mouse is primary, claims weight true every three days
Surely continue gavage amount.Fasting 12 hours (can't help water) after continuous gavage 35 days, Testing index of taking a blood sample.
2 hyperglycemia model mice group of table is tested
The results are shown in Table 3：
3 hyperglycemia model mice group test result of table
Table 3 the result shows that：Compared with model group, blood glucose contains for medicine group, camel yoghourt group, chick-pea camel milk acidified milk group
Amount is remarkably decreased (P<0.05), and milk group compared with model group, declining also occurs in blood-sugar content, but without significant difference.
And camel yoghourt group it is hypoglycemic with chick-pea camel milk acidified milk group effect it is almost the same, no significant difference, but the present invention carries
Chick-pea soya-bean milk of the chick-pea camel milk acidified milk group of confession due to adding equivalent in camel milk, reduces the use of camel milk
Amount, reduces cost of material, at the same using probiotics it is carried out fermenting chick-pea camel milk acidified milk, the acidified milk are taken into account
Vegetable protein and animal protein, more comprehensively, product cost is lower for nutrition, and in good taste, flavor is good, is easy to public receiving, has very
Good market prospects.
The above embodiments are merely illustrative of the technical solutions of the present invention rather than limiting the scope of the invention, although ginseng
The present invention is explained in detail according to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be to the present invention's
Technical solution is modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention.
Claims (10)
1. a kind of leavening of chick-pea camel milk acidified milk, which is characterized in that the leavening include streptococcus thermophilus, protect plus
Two or more in Leah bacillus, Bifidobacterium, diacetyl lactobacillus, and include at least diacetyl streptococcus lactis.
2. leavening as described in claim 1, which is characterized in that streptococcus thermophilus in the leavening, bacillus bulgaricus,
Bifidobacterium, diacetyl lactobacillus mass ratio be 1~3：1~3：1~5：1~5.
3. a kind of chick-pea camel milk acidified milk, which is characterized in that mainly by the group of following weight percent in the acidified milk
Divide ferment and be made：Leavening 1~5%, chick-pea 1~6%, camel milk 20~85%, sweetener 1~7%, stabilizer 0
~0.1%.Wherein, the leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus two 1
Kind is a variety of, and includes at least diacetyl streptococcus lactis.
4. acidified milk as claimed in claim 3, which is characterized in that the leavening includes streptococcus thermophilus, Bao Jiali
Sub- bacillus, Bifidobacterium, diacetyl lactobacillus；The streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl breast bar
The mass ratio of bacterium is 1~3：1~3：1~5：1~5.
5. a kind of preparation method of chick-pea camel milk acidified milk, which is characterized in that include the following steps：
1) prepared by chick-pea soya-bean milk：Each component is weighed according to proportioning, takes chick-pea to add water in soaking at room temperature 10~15 hours, then
It is boiled 1~10 minute at 90 DEG C~95 DEG C, skin is detached after defibrination and is removed slag, filters, obtains chick-pea soya-bean milk, it is spare；
2) prepared by camel milk base-material：Sweetener, stabilizer is added toward camel milk, heating stirring is uniform, spare；
3) mixing, homogeneous, sterilization, cooling：Chick-pea soya-bean milk is mixed with camel milk base-material, high-pressure homogeneous 2 times, 70~90 DEG C are killed
Bacterium 30 minutes is rapidly cooled to 30 DEG C~45 DEG C；
4) it is inoculated with, ferments, after-ripening：Add in leavening to cooling mixed liquor, 30~45 DEG C of fermentations no less than 2 hours, 0 DEG C~4
DEG C cooling preservation, obtains chick-pea camel milk acidified milk；
Wherein, the leavening include streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus two it is a kind of or
It is a variety of, and include at least diacetyl streptococcus lactis.
6. the preparation method of chick-pea camel milk acidified milk as claimed in claim 5, which is characterized in that in the step (1),
Chick-pea and the weight ratio of water are 1：5~20.
7. the preparation method of chick-pea camel milk acidified milk as claimed in claim 5, which is characterized in that in the step (3),
Sterilization temperature is 85 DEG C.
8. the preparation method of chick-pea camel milk acidified milk as claimed in claim 5, which is characterized in that in the step (4),
Fermentation temperature is 45 DEG C, and fermentation time is 4 hours.
9. the preparation method of chick-pea camel milk acidified milk as claimed in claim 5, which is characterized in that in the step (4),
The leavening includes streptococcus thermophilus, bacillus bulgaricus, Bifidobacterium, diacetyl lactobacillus；The streptococcus thermophilus, guarantor
Add Leah bacillus, Bifidobacterium, diacetyl lactobacillus mass ratio be 1~3：1~3：1~5：1~5.
10. the leavening of chick-pea camel milk acidified milk as described in claim 1, chick-pea white horse with a black mane as claimed in claim 5
Application of the preparation method of hunchbacked milk acidified milk in preparing acidified milk.
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