CN108703217A - A kind of preparation method of degreasing Yoghourt - Google Patents
A kind of preparation method of degreasing Yoghourt Download PDFInfo
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- CN108703217A CN108703217A CN201810378643.8A CN201810378643A CN108703217A CN 108703217 A CN108703217 A CN 108703217A CN 201810378643 A CN201810378643 A CN 201810378643A CN 108703217 A CN108703217 A CN 108703217A
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- Prior art keywords
- milk
- yoghourt
- degreasing
- standard
- cooled
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 38
- 238000005238 degreasing Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000003115 biocidal effect Effects 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000001514 detection method Methods 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims description 61
- 235000013336 milk Nutrition 0.000 claims description 58
- 210000004080 milk Anatomy 0.000 claims description 58
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000012530 fluid Substances 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 3
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 210000002445 nipple Anatomy 0.000 claims description 3
- 229920001296 polysiloxane Polymers 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 102000004407 Lactalbumin Human genes 0.000 description 2
- 108090000942 Lactalbumin Proteins 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N 1,4a-dimethyl-7-propan-2-yl-2,3,4,4b,5,6,10,10a-octahydrophenanthrene-1-carboxylic acid Chemical compound C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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 relates to a kind of preparation methods of degreasing Yoghourt, which is characterized in that includes the following steps：The acquisition of Yoghourt, the detection of antibiotic, degreasing sterilization, sterilization and mounted box；The present invention provides a kind of preparation method of reliable efficient degreasing Yoghourt, and degreasing Yoghourt fat content is low made from this method, and antibiotic content is small, is suitable for the sufferers such as hyperlipidemia or artery sclerosis and need to enhance children and the younger population of immunocompetence.
Description
Technical field
The invention belongs to food dairy products field more particularly to a kind of preparation methods of degreasing Yoghourt.
Background technology
In recent years, the concern of health is also being improved due to people.For generation and the treatment mammitis etc. for preventing disease
Disease, culturist can add the feed addictive containing certain proportion antibiotic in ox feed and in drinking water, if long-term drink
With the milk containing antibiotic, the antibiotic in milk can enter human body by food chain, be undoubtedly equal to and take small dose for a long time
The antibiotic of amount, especially for infant and children population, is reduced once illness is difficult again to prove effective with antibiosis extract for treating of the same race
Inessential antibiotic intake is very necessary.
Meanwhile minding that the consumer of foodstuff calories increases, demand " low fat ", " degreasing ", " low in calories " in Yoghurt Market
The demands of commodity also expanding, degreasing Yoghourt is because by more and more the advantages of its low in calories, low fat, low cholesterol
The condition subjects such as the welcome of people, especially hyperlipidemia or artery sclerosis and the crowd for needing to control energy intake.Drink degreasing
Yoghourt can not only supplement protein and probiotics, but also can control the intake of metabolism of lipid and cholesterol.But it much declares to take off on the market
The product fat content of resin acid milk can not preserve other very well still above 0.5% or more in the preparation process of degreasing Yoghourt
Nutritional ingredient is caused and is greatly wasted.
Invention content
More than in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of preparation methods of degreasing Yoghourt to solve
Problem.
To achieve the above object, the technical solution adopted by the present invention is that：A kind of preparation method of degreasing Yoghourt, feature exist
In including the following steps：The acquisition of milk supply, the detection of antibiotic, degreasing sterilization, fermentation and mounted box；
The acquisition of S1, milk；
1) cow is carried out to adopt milk using adopting milk device, it is cup-shaped to adopt milk device, a diameter of 20-30mm, length 8-
100mm；
2) milk device is adopted to be made of silicone；
3) when adopting milk device and being sleeved on nipple, when milking, which adopts milk work and rhythmically squeezes, adopts milk device, is alternately produced extruding, sucks
Two states；
4) when in suck state when, it is in vacuum state, vacuum pressure value 0.05Mpa, expression frequency to adopt inside milk device
It is 100-150 beats/min；
The detection of S2, antibiotic；
1) sample bacterium is positioned in fluid nutrient medium, sample bacterium is streptococcus thermophilus；
2) mass component of fluid nutrient medium is：Beef extract mass fraction is 1%, and magnesium sulfate mass fraction is 0.03%,
Qualities of glycerin score is 2%, and lactose mass fraction is 0.5%, and agar mass fraction is 2%, remaining is distilled water；
3) it will be added to the fluid nutrient medium of sample bacterium, be placed in 36~37 DEG C of incubators and cultivate 15 hours, for use；
4) it takes and adopts the collected milk 10mL of milk device, in 80 DEG C of heating water baths 5 minutes, be cooled to 36~37 DEG C, be loaded bacterium
Liquid 1mL, in 40~50 DEG C of water-baths 1 hour, gained mixed liquor was placed in 36~37 DEG C by the TTC indicator 0.3mL that 2-5% is added
In environment, cultivate 30 minutes；
If 5) mixed liquor color is constant, it is not up to standard to adopt the anti-body element index of the collected milk of milk device；It is adopted if taking on a red color
The anti-body element index of the collected milk of milk device is not up to standard；
6) take milk up to standard as raw material；
S3, degreasing sterilization；
1) by milk water-bath up to standard 1~2 hour, bath temperature is controlled at 70~80 DEG C, is cooled to 36~37 DEG C,
Remove the skin on boiled milk that milk up to standard is precipitated；
2) processing method of the step 1) in repetition step S3 3~4 times；
3) milk of the step 2) in step S3 is positioned over after cream-milk separator carries out missible oil separation, it is placed in 600~
It is handled 30~50 minutes under the conditions of 700Mpa；
S4, fermentation；
The Yoghourt that will be obtained after step S4 processing, after being cooled to 40~45 DEG C, is added leavening, stirs 10~20 minutes
After stop, fermentation temperature is maintained at 40~45 DEG C, ferments 4~5 hours；
The quality of the leavening of addition is the 5~8% of the Yoghourt quality obtained after step S4 is handled；
Leavening is made of Bifidobacterium, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei, and mass ratio is
1：3：1：1；
S5, mounted box；
The Yoghourt that will be obtained after step S4 processing, after being cooled to 18~20 DEG C, the mounted box in gnotobasis.
Beneficial effects of the present invention are：A kind of preparation method of reliable efficient degreasing Yoghourt is provided, made from this method
Degreasing Yoghourt fat content is low, and antibiotic content is small, is suitable for the sufferers such as hyperlipidemia or artery sclerosis and children and teenager group
Body.
Specific implementation mode
The embodiment of the present invention is illustrated below, it should be understood that preferred embodiment described herein is only used for
The bright and explanation present invention, is not intended to limit the present invention.
A kind of preparation method of degreasing Yoghourt, which is characterized in that include the following steps：The acquisition of Yoghourt, the inspection of antibiotic
Survey, degreasing sterilization and mounted box；
The acquisition of S1, Yoghourt：Cow is carried out to adopt milk with milk device is adopted, it is cup-shaped to adopt milk device, a diameter of 20-30mm, long
Degree is 8-100mm；Milk device is adopted to be made of silicone；When adopting milk device and being sleeved on nipple, when milking, which adopts milk work and rhythmically squeezes, adopts
Milk device, is alternately produced that extruding, suck two states；When in suck state when, it is in vacuum state, vacuum pressure to adopt inside milk device
Value is 0.05Mpa, and expression frequency is 100-150 beats/min；
The detection of S2, antibiotic：Sample bacterium is positioned in fluid nutrient medium, sample bacterium is streptococcus thermophilus；Fluid nutrient medium
Mass component be：Beef extract mass fraction is 1%, and magnesium sulfate mass fraction is 0.03%, and qualities of glycerin score is 2%, breast
Sugared mass fraction is 0.5%, and agar mass fraction is 2%, remaining is distilled water；It will be added to the fluid nutrient medium of sample bacterium, set
It is cultivated 15 hours in 36~37 DEG C of incubators；It takes and adopts the collected Yoghourt 10mL of milk device, it is cold in 80 DEG C of heating water baths 5 minutes
But to 36~37 DEG C, it is loaded bacterium solution 1mL, in 40~50 DEG C of water-baths 1 hour, the TTC indicator 0.3mL of 2-5% are added, by gained
Mixed liquor is placed in 36~37 DEG C of environment, is cultivated 30 minutes；If mixed liquor color is constant, it is anti-to adopt the collected Yoghourt of milk device
Body element index is not up to standard；It is not up to standard that the anti-body element index of the collected Yoghourt of milk device is adopted if taking on a red color；Take Yoghourt conduct up to standard
Raw material；
S3, degreasing sterilization：By Yoghourt water-bath up to standard 1~2 hour, bath temperature was controlled at 70~80 DEG C, is cooled to
36~37 DEG C, remove the skin on boiled milk that Yoghourt up to standard is precipitated, reprocessing method 3~4 times；By Yoghourt be positioned over cream-milk separator into
After the separation of row missible oil, it is placed under the conditions of 600~700Mpa and handles 30~50 minutes；
S4, fermentation；After being cooled to 40~45 DEG C, leavening is added in the Yoghourt that will be obtained after step S4 processing, and stirring 10~
Stop after twenty minutes, fermentation temperature is maintained at 40~45 DEG C, ferments 4~5 hours；The quality of the leavening of addition is at step S4
The 5~8% of the Yoghourt quality obtained after reason；Leavening is by Bifidobacterium, lactobacillus bulgaricus, lactobacillus acidophilus and cheese
Lactobacillus forms, mass ratio 1：3：1：1；
S5, mounted box；The Yoghourt obtained after step S4 processing is filled after being cooled to 18~20 DEG C in gnotobasis
Box.
After testing, the butterfat percnetage < 0.3% of the degreasing Yoghourt of present invention gained, degreasing rate are higher than market average；Through
The clump count of detection, the degreasing Yoghourt of present invention gained is <8cfu/mL, safety and sanitation；After testing, the degreasing of present invention gained
In Yoghourt, α-he l i x, β-sheet and the β-turns variations in lactalbumin are smaller, show the method for the present invention to fresh acid
The influence of milk lactalbumin secondary structure is smaller, and nutrition leak is small.
Claims (1)
1. a kind of preparation method of degreasing Yoghourt, which is characterized in that include the following steps：The acquisition of milk supply, the detection of antibiotic,
Degreasing sterilization, fermentation and mounted box；
The acquisition of S1, milk；
Cow is carried out to adopt milk using milk device is adopted, the milk device of adopting is cup-shaped, a diameter of 20-30mm, length 8-100mm；
The milk device of adopting is made of silicone；
Described when adopting milk device and being sleeved on nipple, when milking, which adopts milk work and rhythmically squeezes, adopts milk device, is alternately produced extruding, sucks two
Kind state；
When in it is described suck state when, described adopt inside milk device is in vacuum state, vacuum pressure value 0.05Mpa, milking frequency
Rate is 100-150 beats/min；
The detection of S2, antibiotic；
Sample bacterium is positioned in fluid nutrient medium, the sample bacterium is streptococcus thermophilus；
The mass component of the fluid nutrient medium is：Beef extract mass fraction is 1%, and magnesium sulfate mass fraction is 0.03%, sweet
Oil quality score is 2%, and lactose mass fraction is 0.5%, and agar mass fraction is 2%, remaining is distilled water；
By the fluid nutrient medium for being added to the sample bacterium, it is placed in 36~37 DEG C of incubators and cultivates 15 hours, for use;
4）Take it is described adopt the collected milk 10mL of milk device, in 80 DEG C of heating water baths 5 minutes, be cooled to 36~37 DEG C, add described
The TTC indicator 0.3mL of 2-5% were added in 40~50 DEG C of water-baths 1 hour in sample bacterium solution 1mL, by gained mixed liquor, it is placed in 36~
In 37 DEG C of environment, cultivate 30 minutes;
5）If the mixed liquor color is constant, described to adopt the anti-body element index of the collected milk of milk device not up to standard；If taking on a red color
It is not up to standard that the anti-body element index of the collected milk of milk device is adopted described in then;
6）Take the milk up to standard as raw material；
S3, degreasing sterilization；
By the milk water-bath up to standard 1~2 hour, the bath temperature control was cooled to 36~37 DEG C at 70~80 DEG C,
Remove the skin on boiled milk that the milk up to standard is precipitated；
Repeat the step 1 in step S3）The processing method 3~4 times；
By the step 2 in step S3）The milk be positioned over after cream-milk separator carries out missible oil separation, be placed in 600~
It is handled 30~50 minutes under the conditions of 700Mpa；
S4, fermentation；
After being cooled to 40~45 DEG C, leavening is added in the Yoghourt that will be obtained after step S4 processing, and stirring 10~after twenty minutes
Stop, fermentation temperature is maintained at 40~45 DEG C, ferments 4~5 hours；
The quality for the leavening being added is the 5~8% of the Yoghourt quality obtained after step S4 is handled；
The leavening is made of Bifidobacterium, lactobacillus bulgaricus, lactobacillus acidophilus and Lactobacillus casei, and mass ratio is
1：3：1：1；
S5, mounted box；
The Yoghourt that will be obtained after step S4 processing, after being cooled to 18~20 DEG C, the mounted box in gnotobasis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810378643.8A CN108703217A (en) | 2018-04-25 | 2018-04-25 | A kind of preparation method of degreasing Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810378643.8A CN108703217A (en) | 2018-04-25 | 2018-04-25 | A kind of preparation method of degreasing Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108703217A true CN108703217A (en) | 2018-10-26 |
Family
ID=63866833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810378643.8A Pending CN108703217A (en) | 2018-04-25 | 2018-04-25 | A kind of preparation method of degreasing Yoghourt |
Country Status (1)
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