CN108782752A - A kind of prebiotic flavor yoghourt piece - Google Patents
A kind of prebiotic flavor yoghourt piece Download PDFInfo
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- CN108782752A CN108782752A CN201810235413.6A CN201810235413A CN108782752A CN 108782752 A CN108782752 A CN 108782752A CN 201810235413 A CN201810235413 A CN 201810235413A CN 108782752 A CN108782752 A CN 108782752A
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- milk
- fermentation
- flavor
- prebiotic
- fresh milk
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 89
- 235000019634 flavors Nutrition 0.000 title claims abstract description 89
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 48
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 256
- 239000008267 milk Substances 0.000 claims abstract description 256
- 210000004080 milk Anatomy 0.000 claims abstract description 256
- 238000000855 fermentation Methods 0.000 claims abstract description 181
- 230000004151 fermentation Effects 0.000 claims abstract description 180
- 241000894006 Bacteria Species 0.000 claims abstract description 60
- 241000235645 Pichia kudriavzevii Species 0.000 claims abstract description 51
- 238000011081 inoculation Methods 0.000 claims abstract description 40
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 39
- 241000235058 Komagataella pastoris Species 0.000 claims abstract description 38
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 37
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 37
- 238000007689 inspection Methods 0.000 claims abstract description 20
- 238000003672 processing method Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims description 70
- 238000001035 drying Methods 0.000 claims description 57
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- 239000008103 glucose Substances 0.000 claims description 44
- 239000006041 probiotic Substances 0.000 claims description 42
- 235000018291 probiotics Nutrition 0.000 claims description 42
- 239000005862 Whey Substances 0.000 claims description 38
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- 239000004615 ingredient Substances 0.000 claims description 24
- 108090000783 Renin Proteins 0.000 claims description 21
- 102100028255 Renin Human genes 0.000 claims description 21
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 19
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- 244000199866 Lactobacillus casei Species 0.000 claims description 19
- 239000004677 Nylon Substances 0.000 claims description 19
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 19
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- 238000003756 stirring Methods 0.000 claims description 19
- 239000000725 suspension Substances 0.000 claims description 19
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 16
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- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 16
- 229940057059 monascus purpureus Drugs 0.000 claims description 14
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- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
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- 235000014663 Kluyveromyces fragilis Nutrition 0.000 claims description 2
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- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
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- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 36
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 18
- 229930003316 Vitamin D Natural products 0.000 description 18
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 18
- 229930003448 Vitamin K Natural products 0.000 description 18
- 230000001079 digestive effect Effects 0.000 description 18
- XQRLCLUYWUNEEH-UHFFFAOYSA-L diphosphonate(2-) Chemical compound [O-]P(=O)OP([O-])=O XQRLCLUYWUNEEH-UHFFFAOYSA-L 0.000 description 18
- 230000000968 intestinal effect Effects 0.000 description 18
- 229940055726 pantothenic acid Drugs 0.000 description 18
- 235000019161 pantothenic acid Nutrition 0.000 description 18
- 239000011713 pantothenic acid Substances 0.000 description 18
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 18
- 235000019166 vitamin D Nutrition 0.000 description 18
- 239000011710 vitamin D Substances 0.000 description 18
- 150000003710 vitamin D derivatives Chemical class 0.000 description 18
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- 239000011712 vitamin K Substances 0.000 description 18
- 150000003721 vitamin K derivatives Chemical class 0.000 description 18
- 229940046008 vitamin d Drugs 0.000 description 18
- 229940046010 vitamin k Drugs 0.000 description 18
- 108090001060 Lipase Proteins 0.000 description 17
- 102000004882 Lipase Human genes 0.000 description 17
- 239000004367 Lipase Substances 0.000 description 17
- 239000003963 antioxidant agent Substances 0.000 description 17
- 230000003078 antioxidant effect Effects 0.000 description 17
- 230000000694 effects Effects 0.000 description 17
- 235000019421 lipase Nutrition 0.000 description 17
- 235000019441 ethanol Nutrition 0.000 description 15
- 230000001681 protective effect Effects 0.000 description 15
- 229940088594 vitamin Drugs 0.000 description 15
- 229930003231 vitamin Natural products 0.000 description 15
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- 239000011782 vitamin Substances 0.000 description 15
- 108090000371 Esterases Proteins 0.000 description 14
- 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 description 14
- 150000007513 acids Chemical class 0.000 description 14
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- 230000037354 amino acid metabolism Effects 0.000 description 14
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 14
- 150000002148 esters Chemical class 0.000 description 14
- 150000002576 ketones Chemical class 0.000 description 14
- 239000008101 lactose Substances 0.000 description 14
- 230000028327 secretion Effects 0.000 description 14
- 235000021391 short chain fatty acids Nutrition 0.000 description 14
- 150000004666 short chain fatty acids Chemical class 0.000 description 14
- 150000003722 vitamin derivatives Chemical class 0.000 description 14
- 210000000988 bone and bone Anatomy 0.000 description 13
- -1 pantothenic acid Chemical class 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 6
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 5
- 230000008468 bone growth Effects 0.000 description 5
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- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 5
- 239000010931 gold Substances 0.000 description 5
- 229910052737 gold Inorganic materials 0.000 description 5
- 229960003512 nicotinic acid Drugs 0.000 description 5
- 235000001968 nicotinic acid Nutrition 0.000 description 5
- 239000011664 nicotinic acid Substances 0.000 description 5
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
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- 208000011580 syndromic disease Diseases 0.000 description 4
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- 206010012735 Diarrhoea Diseases 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 208000032139 Halitosis Diseases 0.000 description 3
- 241000282412 Homo Species 0.000 description 3
- 206010020751 Hypersensitivity Diseases 0.000 description 3
- 208000026935 allergic disease Diseases 0.000 description 3
- 230000007815 allergy Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 241000235648 Pichia Species 0.000 description 2
- 206010057190 Respiratory tract infections Diseases 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000009545 invasion Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical class CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 1
- PPXUHEORWJQRHJ-UHFFFAOYSA-N isovaleric acid ethyl ester Natural products CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 1
- 206010023497 kuru Diseases 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical class CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 231100000397 ulcer Toxicity 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
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- 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
- 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
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention belongs to a kind of processing methods of prebiotic flavor yoghourt piece,Including fresh milk,Protein,The raw materials such as dry matter are being sterilized,Inoculation fermentation,Curdled milk,Secondary inoculation ferments,Tabletting,It is dry,The processes such as product inspection,We filter out flavor yeast bacterium Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) from traditional Kazak's craft cheese,In secondary fermentation,Use preservation saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X),It is added in the manufacturing process of probiotic milk tablets,And it improves traditional-handwork manufacture craft and auxiliary material is added,Being made contributes to the sour milk tablet of health,Improve the taste and flavor of product,Other than having prebiotic function,The needs of mouthfeel domestic consumers in general preferably.
Description
Technical field
The present invention relates to a kind of dairy produce, specifically a kind of prebiotic flavor yoghourt piece.
Background technology
Milk tablet belongs to a kind of deep processed product of milk, and is suitably added some other using milk as primary raw material
Trophism auxiliary material it is repressed made of.The product has protein, butter oil, minerals, vitamins and other nutritious components content
The features such as abundant and easily stored transport, thus favored deeply by consumers in general.
Milk tablet chews through cavity mouth and is mixed into a large amount of alkaline salivas, and into that can neutralize hydrochloric acid in gastric juice in stomach, the residence time is bright under one's belt
It is aobvious longer than liquid milk, by the abundant decomposition of pepsin, subsequently into enteron aisle, using the secondary digestion of trypsase,
The nutritional ingredient almost all in milk is set to be absorbed by the body.Also, milk tablet is convenient, overcomes partial consumption group, especially
It is incompatibility phenomenon of the children to liquid milk.
Probiotics refer to digestive ferment can be generated in human body intestinal canal by the living microorganism of Kang Youyi to human or animal, and
And vitamin can be generated, including pantothenic acid, niacin, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids can be generated, resisted
Oxidant, amino acid etc. play an important role to bone growth and health of heart.Certain diseases are prevented and treated, as enteron aisle is comprehensive
Close disease, respiratory tract infection, allergy, halitosis, gastric ulcer etc..The bowel syndromes shape such as diarrhoea in humans, constipation can improve the micro- life of host
State balances and plays beneficial effect, reaches the active bacteria formulation and its metabolite for improving host health level and health status.
Effectively probiotics and milk tablet are dexterously combined, can easily supplement energy and nutrition and increased
Internal probiotics, and also whole nutrition with milk.But have milk tablet made of addition probiotics at present, but due to passing
The probiotic milk tablets strain of system is single, and mouthfeel is mostly similar, and excessive artificial synthesized auxiliary material influence milk tablet original local flavor is added,
Consumer be cannot be satisfied for the demand of the high nutritive value milk tablet with peculiar flavour mouthfeel, milk flake products are simultaneously currently on the market
It is unwelcome.
Xinjiang has been four ranches one of of the China since the Gu, and ethnic group is numerous that there are many time-honored tradition
Fermented dairy product, such as milk pimple are commonly called as " Kuru special " to be that the crystallization of milk its milk is strong are rich in a variety of nutritions, there is " milk
The cheese nutrition of the title of gold " is five times of milk.And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and
Diphosphonate, they can be such that the pH value in oral cavity increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, and
And have the characteristics that stomach invigorating, help digestion tranquilizing the mind, long-term consumption can supplement the elements such as calcium, magnesium, zinc needed for body, can enhance body
Immunity prevents disease.
Therefore we filter out flavor yeast bacterium from traditional Kazak's craft cheese, in the making of probiotic milk tablets
It is added in journey, and improves traditional-handwork manufacture craft and auxiliary material is added, the sour milk tablet for contributing to health is made, improves product
Taste and flavor, other than having prebiotic function, the needs of mouthfeel domestic consumers in general preferably.
Invention content
The technical problem to be solved by the present invention is to which the prebiotic sour milk tablet for contributing to health is made, product is improved
Taste and flavor, other than having prebiotic function, the needs of mouthfeel domestic consumers in general preferably.
To achieve the above object, the present invention provides technical solution below：A kind of processing method of prebiotic flavor yoghourt piece,
It is characterized in that：
A, ingredient requirement：
Fresh milk, protein >=3%, fat >=3.5%, dry matter >=12%, acidity≤18 ° T, total plate count≤1 ×
105Cfu/mL does not contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5-10s at a temperature of 85 DEG C, and the pH value of fresh milk in 4.3-4.6, be down to by temperature
25-28℃；
C, inoculation fermentation：Kazak's milk pimple of 0.005-0.008% will be added in fresh milk after step b sterilizations,
0.02% leavening, is sufficiently stirred, 35-37 DEG C of fermentation temperature, fermentation time 1-2h；Leavening is lactobacillus bulgaricus
L.bulgaricus and streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：The renin of 0.5-1.0% is added in fresh milk after step c fermentation, stands and goes after stirring evenly
Except whey, when the ziega pH after standing is 4.3-4.6, ziega is fitted into suspension in the nylon net bag of 38-42 mesh and excludes breast
Clearly；
E, secondary inoculation ferments：When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 15MPa~60MPa, tabletting are 20 DEG C, relative humidity 4%-5%, and diameter 2.5cm, the milk of thick 1cm is made
Piece；
J, drying：Natural drying or drying at 16 DEG C of temperature, humidity 80-85%；
H, product inspection：Detection live probiotics bacterium number is 5-6x106cfu/g。
The present invention provides a primary yeast zymophytes, are named as Pichia kudriavzevii N-X.The bacterial strain is in Shen
It is please preserved in budapest treaty microorganism International Depository Authority a few days ago：China typical culture collection center (CCTCC).Ground
Location：Wuhan City, Hubei Province Wuchang District Bayi Road Luo Jia Shan, postcode：430072, preservation date is on December 4th, 2017, preservation
Number：CCTCC M 2017759.
The present invention uses unique secondary fermentation, to improve the problem of existing milk pimple mouthfeel discomfort, in secondary fermentation,
Use preservation saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X), used Ku Deazi
Prestige Pichia pastoris N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase
And lipase activity, the work of lactose, fat and protein in the beta galactosidase, protease, lipase of yeast secretion etc.
Glucose, amino acid and aliphatic acid are resolved under, under the action of various enzymes, through glucose fermentation, amino acid metabolism and fat
Fat acid metabolic generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, and simulation cheese ferments,
The content that ethyl alcohol in cheese, 3- methyl butanols, ethyl acetate, acetic acid -2- phenethyl esters and 3 Methylbutanoic acid ethyl ester can be improved, to changing
Kind Kazak cheese flavor has good effect.
The flavor yeast bacterium Ku Deaziwei Pichia pastoris N-X Pichia that the secondary fermentation is added
Kudriavzevii N-X are with preserving number CCTCC NO：M2017759 is preserved in the bacterial strain of China typical culture collection center.
The bacterial strain is to extract to obtain from milk pimple.The milk pimple is Xinjiang Minority traditional zymotic dairy produce.
All percentages are mass percent in the present invention, are the ratios with fresh milk.
Can also be added in the fresh milk white granulated sugar 6.5-9%, glucose 6-7%, microcrystalline cellulose 1.5-2.0%,
The auxiliary materials such as maltodextrin 2.5-3.0%, prebiotic bacterium solution 2-3%, form different tastes.Add the food material of the strong tooth of some permanent tooths
Material can make have a protective action to saprodontia, and can firm tooth gum, all have to the health of whole oral cavity certain
Clear shield effect.Protein in sour milk tablet can be attached on tooth to protected from the invasion of harmful substance, enhance tooth
Tooth health.In addition chewing cheese can promote the generation of saliva, remove swill.
The renin is prepared with 1% sodium chloride solution.
Acid content in step e after secondary fermentation is 0.8%.
A kind of prebiotic flavor yoghourt piece, is prepared by following methods：
A, ingredient requirement：
Fresh milk, protein >=3%, fat >=3.5%, dry matter >=12%, acidity≤18 ° T, total plate count≤1 ×
105Cfu/mL does not contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5-10s at a temperature of 85 DEG C, and the pH value of fresh milk in 4.3-4.6, be down to by temperature
25-28℃；
C, inoculation fermentation：Kazak's milk pimple of 0.005-0.008% will be added in fresh milk after step b sterilizations,
0.02% leavening, is sufficiently stirred, 35-37 DEG C of fermentation temperature, fermentation time 1-2h；Leavening is lactobacillus bulgaricus
L.bulgaricus and streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：The renin of 0.5-1.0% is added in fresh milk after step c fermentation, stands and goes after stirring evenly
Except whey, when the ziega pH after standing is 4.3-4.6, ziega is fitted into suspension in the nylon net bag of 38-42 mesh and excludes breast
Clearly；
E, secondary inoculation ferments：When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 15MPa~60MPa, tabletting are 20 DEG C, relative humidity 4%-5%, and diameter 2.5cm, the milk of thick 1cm is made
Piece；
J, drying：Natural drying or drying at 16 DEG C of temperature, humidity 80-85%；
H, product inspection：Detection live probiotics bacterium number is 5-6 × 106cfu/g。
The advantageous effect of prebiotic flavor yoghourt piece：
(1) both have probiotics to the healthcare function of human body, digestive acid can be generated in human body intestinal canal, and dimension can be generated
Raw element, including pantothenic acid, niacin, B1, B2,85, B6 and vitamin K etc., while short chain friend fat acid, antioxidant, ammonia can be generated
Base acid etc. plays an important role to bone growth and health of heart.Certain diseases are prevented and treated, such as bowel syndrome, breathing
Road infects, allergy, halitosis, gastric ulcer etc..The enteron aisles such as diarrhoea in humans, constipation synthesis control shape.Grinding for thing year is had already passed through inside and outside four
Study carefully and put into practice, it was demonstrated that treatment can be effectively performed using the probiotics specifically confirmed through clinic.
(2) the high nutrition ingredient with Kazak ethnic population cheese is used for reference and with the making skill of Jian Fangzhi race's centuries
And improved, the milk brain official of the title of " milk gold " forms five times that part is milk.And milk, contain at cheese it is abundant
Calcareous, vitamin D and Diphosphonate, they can be such that the pH value in oral cavity increases, and acidity reduces, and can thus substantially reduce generation
The probability of decayed tooth.
(3) adding the foodstuff that some enclose also strong tooth can make have protective action, well and being capable of firm tooth to saprodontia
Teeth gum all has certain clear shield effect to the health of whole oral cavity.Protein in sour milk tablet can be attached to tooth because upper
To protected from the invasion of harmful substance, enhance dental health.In addition chewing cheese can promote to sleep the generation of liquid, remove
Swill.
Usefulness of the present invention：
1, ethnic group is realized using the fixed strain of addition and Kazak's characteristic milk pimple co-fermentation technology in technique
The industrialized production of traditional zymotic product.
2, flavor yeast bacterium Ku Deaziwei Pichia pastoris N-X Pichia are added after fresh milk fermentation and curdled milk
Kudriavzevii N-X will produce more tart flavours and fragrant flavor, improve the mouthfeel of milk tablet, be more suitable for popular taste.
3, nutritive value higher, volume become smaller, easy to carry.
4, milk pimple has the characteristics that stomach invigorating, help digestion tranquilizing the mind, and long-term consumption can supplement the members such as calcium, magnesium, zinc needed for body
Element, the immunity that can enhance body prevents and treats certain diseases, such as bowel syndrome, respiratory tract infection, allergy, halitosis, stomach
The bowel syndromes shape such as ulcer, diarrhoea in humans, constipation.
Specific implementation mode
The following detailed description of the preferred embodiment of the present invention.
Embodiment 1：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 3%, fat 3.5%, dry matter 12%, acidity 2oT, total plate count 0.5 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.3, temperature is down to 25 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.005% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 35 DEG C of fermentation temperature, fermentation time 1h；Leavening be lactobacillus bulgaricus L.bulgaricus and
Streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.5% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.3, ziega is fitted into suspension in the nylon net bag of 38 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2 days, 16 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 15MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4%；
J, drying：In 16 DEG C of temperature, 80% time natural drying of humidity or drying, 30 days time；
H, product inspection：It is 5 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 6.5%, glucose 6%, microcrystalline cellulose 1.5%, maltodextrin can also be added in the fresh milk
2.5%, the auxiliary materials such as prebiotic bacterium solution, 2.2%.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 2：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 4%, fat 5%, dry matter 14%, acidity 7oT, total plate count 0.8 × 105Cfu/mL is free of
There are butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 6.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.5, temperature is down to 27 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.3h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.8% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.5, ziega is fitted into suspension in the nylon net bag of 41 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 16.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 25MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 83% time natural drying of humidity or drying, 36 days time；
H, product inspection：It is 5.4 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 8%, glucose 6.3%, microcrystalline cellulose 1.8%, maltodextrin can also be added in the fresh milk
2.8%, the auxiliary materials such as prebiotic bacterium solution 2.8% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 3：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 6%, fat 5.5%, dry matter 19%, acidity 7oT, total plate count 0.4 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 8s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.4, temperature is down to 26 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.008% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 36 DEG C of fermentation temperature, fermentation time 1.6h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.6% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.6, ziega is fitted into suspension in the nylon net bag of 39 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2.5 days, 18 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 18MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 85% time natural drying of humidity or drying, 47 days time；
H, product inspection：It is 6 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 7%, glucose 6.7%, microcrystalline cellulose 2.0%, maltodextrin can also be added in the fresh milk
3.0%, the auxiliary materials such as prebiotic bacterium solution 2.6% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 4：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 8%, fat 8%, dry matter 15%, acidity 6.5oT, total plate count 0.6 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.6, temperature is down to 28 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.006% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 36 DEG C of fermentation temperature, fermentation time 1.1h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.9% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.4, ziega is fitted into suspension in the nylon net bag of 41 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 17 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 36MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 84% time natural drying of humidity or drying, 33 days time；
H, product inspection：It is 5.9 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 9%, glucose 6.2%, microcrystalline cellulose 1.6%, maltodextrin can also be added in the fresh milk
2.8%, the auxiliary materials such as prebiotic bacterium solution 2.2% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 5：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 11%, fat 6%, dry matter 20%, acidity 9oT, total plate count 0.75 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 9s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.5, temperature is down to 27 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.8h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.7% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.3, ziega is fitted into suspension in the nylon net bag of 42 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2 days, 17.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 50MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 81% time natural drying of humidity or drying, 58 days time；
H, product inspection：It is 5.6 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 7.5%, glucose 6.5%, microcrystalline cellulose 1.9%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 2.6%, prebiotic bacterium solution 2.9%, form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 6：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 10%, fat 15%, dry matter 18%, acidity 11oT, total plate count 0.45 × 105Cfu/mL,
Without containing butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 6s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.3, temperature is down to 25 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.005% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 35 DEG C of fermentation temperature, fermentation time 1.4h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：1.0% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.6, ziega is fitted into suspension in the nylon net bag of 38 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2.5 days, 16 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 30MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4%；
J, drying：In 16 DEG C of temperature, 83% time natural drying of humidity or drying, 43 days time；
H, product inspection：It is 5.5 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 8.5%, glucose 6%, microcrystalline cellulose 1.7%, maltodextrin can also be added in the fresh milk
2.9%, the auxiliary materials such as prebiotic bacterium solution 2.4% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 7：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 16%, lipase 37 %, dry matter 13%, acidity 17oT, total plate count 0.95 × 105Cfu/mL,
Without containing butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 8.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.4, temperature is down to 26 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.006% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.7h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.5% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.4, ziega is fitted into suspension in the nylon net bag of 40 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2 days, 17 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 45MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 85% time natural drying of humidity or drying, 50 days time；
H, product inspection：It is 5.7 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 7%, glucose 6.9%, microcrystalline cellulose 2.0%, maltodextrin can also be added in the fresh milk
2.7%, the auxiliary materials such as prebiotic bacterium solution 2.8% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 8：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 14%, fat 10%, dry matter 23%, acidity 16oT, total plate count 0.85 × 105Cfu/mL,
Without containing butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 7s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.6, temperature is down to 25 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.008% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 36 DEG C of fermentation temperature, fermentation time 1.2h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.6% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.5, ziega is fitted into suspension in the nylon net bag of 39 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2.5 days, 18 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 55MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 80% time natural drying of humidity or drying, 36 days time；
H, product inspection：It is 5.4 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 8.5%, glucose 6.1%, microcrystalline cellulose 1.7%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 3.0%, prebiotic bacterium solution 2.3%, form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 9：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 20%, fat 30%, dry matter 15%, acidity 2oT, total plate count 0.3 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 10s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.3, temperature is down to 28 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.005% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 35 DEG C of fermentation temperature, fermentation time 1.9h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.8% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.4, ziega is fitted into suspension in the nylon net bag of 41 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 16.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 20MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4%；
J, drying：In 16 DEG C of temperature, 82% time natural drying of humidity or drying, 30 days time；
H, product inspection：It is 5.1 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 6.5%, glucose 6.6%, microcrystalline cellulose 1.8%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 2.6%, prebiotic bacterium solution 2.0%, form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 10：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 14%, lipase 37 %, dry matter 26%, acidity 8oT, total plate count 0.25 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 7.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.4, temperature is down to 26 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 35 DEG C of fermentation temperature, fermentation time 2h；Leavening be lactobacillus bulgaricus L.bulgaricus and
Streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.6% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.6, ziega is fitted into suspension in the nylon net bag of 38 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 17.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 32MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 83% time natural drying of humidity or drying, 54 days time；
H, product inspection：It is 5.9 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 9%, glucose 7%, microcrystalline cellulose 1.5%, maltodextrin can also be added in the fresh milk
2.8%, the auxiliary materials such as prebiotic bacterium solution 2.7% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 11：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 15%, fat 20%, dry matter 30%, acidity 17oT, total plate count 1 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 9.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.6, temperature is down to 27 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.006% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 36 DEG C of fermentation temperature, fermentation time 1.5h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.9% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.5, ziega is fitted into suspension in the nylon net bag of 40 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2.5 days, 16 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 40MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 81% time natural drying of humidity or drying, 40 days time；
H, product inspection：It is 5.2 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 7.5%, glucose 6.8%, microcrystalline cellulose 1.9%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 2.5%, prebiotic bacterium solution 2.1%, form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 12：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 9.5%, fat 12%, dry matter 17%, acidity 9oT, total plate count 0.85 × 105Cfu/mL,
Without containing butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5s at a temperature of 85 DEG C, the pH value of fresh milk at 4.5,
Temperature is down to 28 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.005% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.7h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：1.0% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.3, ziega is fitted into suspension in the nylon net bag of 40 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2 days, 17 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 23MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 84% time natural drying of humidity or drying, 47 days time；
H, product inspection：It is 5.8 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 8.5%, glucose 6.4%, microcrystalline cellulose 1.6%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 2.9%, prebiotic bacterium solution 2.5%, form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 13：A kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein 25%, fat 30%, dry matter 30%, acidity 18oT, total plate count 1 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 10s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.4, temperature is down to 25 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 36 DEG C of fermentation temperature, fermentation time 2h；Leavening be lactobacillus bulgaricus L.bulgaricus and
Streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.7% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.4, ziega is fitted into suspension in the nylon net bag of 42 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 18 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 60MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4%；
J, drying：In 16 DEG C of temperature, 85% time natural drying of humidity or drying, 60 days time；
H, product inspection：It is 6 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 8%, glucose 6.5%, microcrystalline cellulose 1.8%, maltodextrin can also be added in the fresh milk
2.7%, the auxiliary materials such as prebiotic bacterium solution 3% form different tastes.
And milk, Yoghourt or cheese contain abundant calcareous, vitamin D and Diphosphonate, they can make the pH in oral cavity
Value increases, and acidity reduces, and can thus substantially reduce the probability for generating decayed tooth, the foodstuff for adding the strong tooth of some permanent tooths can
Make that there is protective action to saprodontia, and can firm tooth gum, all there is certain clear shield work to the health of whole oral cavity
With.Probiotics has healthcare function to human body, generates digestive ferment in human body intestinal canal, and can generate vitamin, including pantothenic acid, Buddhist nun
Gram acid, B1, B2, B5, B6 and vitamin K etc., while short chain fatty acids, antioxidant, amino acid can be generated etc., to bone at
Long and health of heart plays an important role.
Using unique secondary fermentation, the problem to improve existing milk pimple mouthfeel discomfort uses guarantor in secondary fermentation
Saccharomycete Ku Deaziwei Pichia pastoris N-X (Pichia kudriavzevii N-X) is hidden, used Ku Deaziweibi is red
Yeast N-X (Pichia kudriavzevii N-X) while there is stronger beta galactosidase, protease, esterase and fat
Enzyme activity, lactose, fat and protein divide under the action ofs the beta galactosidase of yeast secretion, protease, lipase etc.
Solution is at glucose, amino acid and aliphatic acid, under the action of various enzymes, through glucose fermentation, amino acid metabolism and aliphatic acid generation
It thanks, generates various flavor substances, such as alcohols, aldehydes, esters, acids, ketone flavor substance, improve the mouthfeel of milk tablet.
Embodiment 14：A kind of prebiotic flavor yoghourt piece, it is characterised in that：It is prepared by following methods：
A, ingredient requirement：
Fresh milk, protein 14%, lipase 37 %, dry matter 26%, acidity 8oT, total plate count 0.25 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 7.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.4, temperature is down to 26 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 35 DEG C of fermentation temperature, fermentation time 2h；Leavening be lactobacillus bulgaricus L.bulgaricus and
Streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.6% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.6, ziega is fitted into suspension in the nylon net bag of 38 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 17.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 32MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 83% time natural drying of humidity or drying, 54 days time；
H, product inspection：It is 5.9 × 10 to detect live probiotics bacterium number6cfu/g。
Milk tablet has probiotics to the healthcare function of human body, digestive acid can be generated in human body intestinal canal, and can generate dimension
Raw element, including pantothenic acid, niacin, B1, B2,85, B6 and vitamin K etc., while short chain friend fat acid, antioxidant, ammonia can be generated
Base acid etc. plays an important role to bone growth and health of heart.High nutrition ingredient also with new Zhenyuan time cheese, is used for reference simultaneously
With the Jian Fangzhi races centuries making skill and improved, the milk brain official of the title of " milk gold " forms part is milk five
Times.And milk, at cheese contain abundant calcareous, vitamin D and Diphosphonate, they can be such that the pH value in oral cavity increases,
Acidity reduces, and can thus substantially reduce the probability for generating decayed tooth.
Embodiment 15：A kind of prebiotic flavor yoghourt piece, it is characterised in that：It is prepared by following methods：
A, ingredient requirement：
Fresh milk, protein 4%, fat 5%, dry matter 14%, acidity 7oT, total plate count 0.8 × 105Cfu/mL is free of
There are butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 6.5s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.5, temperature is down to 27 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.3h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.8% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.5, ziega is fitted into suspension in the nylon net bag of 41 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 3 days, 16.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 25MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 5%；
J, drying：In 16 DEG C of temperature, 83% time natural drying of humidity or drying, 36 days time；
H, product inspection：It is 5.4 × 10 to detect live probiotics bacterium number6cfu/g。
Milk tablet has probiotics to the healthcare function of human body, digestive acid can be generated in human body intestinal canal, and can generate dimension
Raw element, including pantothenic acid, niacin, B1, B2,85, B6 and vitamin K etc., while short chain friend fat acid, antioxidant, ammonia can be generated
Base acid etc. plays an important role to bone growth and health of heart.High nutrition ingredient also with new Zhenyuan time cheese, is used for reference simultaneously
With the Jian Fangzhi races centuries making skill and improved, the milk brain official of the title of " milk gold " forms part is milk five
Times.And milk, at cheese contain abundant calcareous, vitamin D and Diphosphonate, they can be such that the pH value in oral cavity increases,
Acidity reduces, and can thus substantially reduce the probability for generating decayed tooth.
Embodiment 15：A kind of prebiotic flavor yoghourt piece, it is characterised in that：It is prepared by following methods：
A, ingredient requirement：
Fresh milk, protein 11%, fat 6%, dry matter 20%, acidity 9oT, total plate count 0.75 × 105Cfu/mL, no
Contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 9s at a temperature of 85 DEG C, and for the pH value of fresh milk at 4.5, temperature is down to 27 DEG C；
C, inoculation fermentation：By Kazak's milk pimple of addition 0.007% in the fresh milk after step b sterilization, 0.02%
Leavening is sufficiently stirred, 37 DEG C of fermentation temperature, fermentation time 1.8h；Leavening is lactobacillus bulgaricus L.bulgaricus
And streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：0.7% renin is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.3, ziega is fitted into suspension in the nylon net bag of 42 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Dea is added
Hereby prestige Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2 days, 17.5 DEG C of temperature；
F, tabletting：The ziega of the obtained secondary fermentations of step e is poured into tablet press machine and carries out tabletting, tableting pressure is
The working environment of 50MPa, tabletting are 20 DEG C, and diameter 2.5cm, the milk tablet of thick 1cm is made in relative humidity 4.5%；
J, drying：In 16 DEG C of temperature, 81% time natural drying of humidity or drying, 58 days time；
H, product inspection：It is 5.6 × 10 to detect live probiotics bacterium number6cfu/g。
White granulated sugar 7.5%, glucose 6.5%, microcrystalline cellulose 1.9%, malt paste can also be added in the fresh milk
The auxiliary materials such as essence 2.6%, prebiotic bacterium solution 2.9%, form different tastes.
Milk tablet has probiotics to the healthcare function of human body, digestive acid can be generated in human body intestinal canal, and can generate dimension
Raw element, including pantothenic acid, niacin, B1, B2,85, B6 and vitamin K etc., while short chain friend fat acid, antioxidant, ammonia can be generated
Base acid etc. plays an important role to bone growth and health of heart.High nutrition ingredient also with new Zhenyuan time cheese, is used for reference simultaneously
With the Jian Fangzhi races centuries making skill and improved, the milk brain official of the title of " milk gold " forms part is milk five
Times.And milk, at cheese contain abundant calcareous, vitamin D and Diphosphonate, they can be such that the pH value in oral cavity increases,
Acidity reduces, and can thus substantially reduce the probability for generating decayed tooth.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, without departing from the concept of the premise of the invention, several changes and improvements can also be made, these belong to the present invention
Protection domain.
Claims (7)
1. a kind of processing method of prebiotic flavor yoghourt piece, it is characterised in that：
A, ingredient requirement：
Fresh milk, protein >=3%, fat >=3.5%, dry matter >=12%, acidity≤18oT, total plate count≤1 × 105cfu/
ML does not contain butyric and antibiotic；
B, it sterilizes：Fresh milk carries out sterilizing 5-10s at a temperature of 85 DEG C, and for the pH value of fresh milk in 4.3-4.6, temperature is down to 25-
28℃；
C, inoculation fermentation：It will add Kazak's milk pimple of 0.005-0.008% in fresh milk after step b sterilization, 0.02%
Leavening, be sufficiently stirred, 35-37 DEG C of fermentation temperature, fermentation time 1-2h；Leavening is lactobacillus bulgaricus
L.bulgaricus and streptococcus thermophilus, Lactobacillus casei L.casei, lactobacillus acidophilus L.acidophilus；
D, curdled milk：The renin of 0.5-1.0% is added in fresh milk after step c fermentation, is stood after stirring evenly and removes breast
Clearly, when the ziega pH after standing is 4.3-4.6, ziega is fitted into suspension in the nylon net bag of 38-42 mesh and excludes whey；
E, secondary inoculation ferments:When the grumeleuse of step d has whey precipitation, 0.05% flavor yeast bacterium Ku Deaziwei is added
Pichia pastoris N-X Pichia kudriavzevii N-X carry out secondary fermentation, fermentation time 2-3 days, 16-18 DEG C of temperature；
F, tabletting：By the ziega of the obtained secondary fermentations of step e pour into tablet press machine carry out tabletting, tableting pressure be 15MPa~
The working environment of 60MPa, tabletting are 20 DEG C, relative humidity 4%-5%, and diameter 2.5cm, the milk tablet of thick 1cm is made；
J, drying：Natural drying or drying at 16 DEG C of temperature, humidity 80-85%, 30-60 days time；
H, product inspection：Detection live probiotics bacterium number is 5-6x106cfu/g。
2. the processing method of prebiotic flavor yoghourt piece as described in claim 1, it is characterised in that：In the fresh milk described in a steps
Middle addition white granulated sugar 6.5-9%, glucose 6-7%, microcrystalline cellulose 1.5-2.0%, maltodextrin 2.5-3.0%, probiotics
Liquid 2-3% is mixed.
3. the processing method of prebiotic flavor yoghourt piece as described in claim 1, it is characterised in that：The renin is with 1%
Sodium chloride solution is prepared.
4. the processing method of prebiotic flavor yoghourt piece as claimed in claim 1 or 2, it is characterised in that：The secondary hair in step e
Acid content after ferment is 0.8%.
5. the processing method of prebiotic flavor yoghourt piece as claimed in claim 3, it is characterised in that：The secondary fermentation in step e
Acid content afterwards is 0.8%.
6. a kind of prebiotic flavor yoghourt piece, it is characterised in that：It is prepared by the method described in claim 1-4 any one.
7. a primary yeast zymophyte, it is characterised in that：The yeast fermentation bacteria strain is that flavor yeast bacterium Ku Deaziweibi is red
Yeast N-X Pichia kudriavzevii N-X are with preserving number CCTCC NO：M2017759 is preserved in Chinese Typical Representative culture
The bacterial strain of collection.
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Application publication date: 20181113 |