CN108812888A - Yoghourt and preparation method thereof - Google Patents
Yoghourt and preparation method thereof Download PDFInfo
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- CN108812888A CN108812888A CN201810313559.8A CN201810313559A CN108812888A CN 108812888 A CN108812888 A CN 108812888A CN 201810313559 A CN201810313559 A CN 201810313559A CN 108812888 A CN108812888 A CN 108812888A
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- parts
- yoghourt
- strain
- balsam pear
- arabinose
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Abstract
The present invention provides a kind of Yoghourt and preparation method thereof, which includes that following component is made by mass parts ratio：100 parts of degreasing fresh milk, 4-6 parts of white granulated sugar, 0.3-0.5 parts of L-arabinose, 0.3-0.5 parts of stachyose, 0.3-0.5 parts of palatinose, 3-6 parts of xylan, 0.4-0.6 parts of balsam pear, 0.1-0.2 parts of lotus core, 1-2 parts of fructus lycii, 2-3 parts of coconut meat and 2-3 parts of strain.White granulated sugar of the present invention, L-arabinose, stachyose, palatinose are applied in combination in proportion, have the function of being proliferated fermenting microbe, and Yoghourt sweet and sour taste obtained, taste are soft.Fructus lycii, coconut meat are arranged in pairs or groups balsam pear, lotus core, can neutralize balsam pear, lotus core it is cold, and mouthfeel can also be allowed more preferable, the present invention has both the effect of hypoglycemic, blood pressure lowering, the improving eyesight invigorating the spleen that clears away heart-fire.
Description
Technical field
The invention belongs to food technology field, a kind of Yoghourt and preparation method thereof is concretely related to.
Background technique
Yoghourt is a kind of drink that each age group is all fond of, and often using fresh milk as raw material, and adds beneficial bacterium, warp
After fermentation, then cool down a kind of filling dairy products.Sour milk product mostly with natural yogurt and adds various fruit juice fruits currently on the market
The fruit-flavor type of the auxiliary materials such as sauce is more.Most sour milk products really have other other than this common function with coordinating intestines and stomach
Effect is phoenix feathers and unicorn horns, is no longer satisfied consumer demand.
In addition, cane sugar content is higher in Yoghourt, sugar content is up to 6-12g/100g；And sucrose of ingesting is excessive, endangers to human body
Evil is larger, can cause obesity, hypertension, diabetes and promote arterial sclerosis, increase the disease incidence of cardiovascular disease.
Summary of the invention
The present invention provides a kind of Yoghourt, reduces sucrose and is ingested absorptions by human body, with healthcare function, the present invention also provides
Preparation method.
The present invention is achieved through the following technical solutions：
Yoghourt includes that following component is made by mass parts ratio：100 parts of degreasing fresh milk, 4-6 parts of white granulated sugar, L- Ah
Draw uncle 0.3-0.5 parts of sugar, 0.3-0.5 parts of stachyose, 0.3-0.5 parts of palatinose, 3-6 parts of xylan, 0.4-0.6 parts of balsam pear,
0.1-0.2 parts of lotus core, 1-2 parts of fructus lycii, 2-3 parts of coconut meat and 2-3 parts of strain.
Preferably, the Yoghourt includes that following component is made by mass parts ratio：100 parts of degreasing fresh milk, white granulated sugar 5
Part, 0.3 part of L-arabinose, 0.5 part of stachyose, 0.4 part of palatinose, 4 parts of xylan, 0.5 part of balsam pear, 0.2 part of lotus core, Chinese holly
1 part of Qi, 2 parts of coconut meat and 3 parts of strain.
Preferably, the strain is direct putting type dry powder strain, and the strain includes lactobacillus bulgaricus, streptococcus thermophilus
And Bifidobacterium, mass ratio 2:1:1.
The preparation method of above-mentioned Yoghourt, includes the following steps：
(1) balsam pear after going capsule deseeding is diced, and is put into 3-4wt% acetum together with lotus core, in 75-85 DEG C of blanching
After 3-4min, rapid flowing water is cooling, and the bitter taste of balsam pear and lotus nut substantially reduces.The soaked 30-40min of fructus lycii；
(2) balsam pear, lotus core, fructus lycii, coconut meat mixing, grinding, drying are sent into extruding in extruder, crush, and obtain
Mixed-powder；
(3) white granulated sugar, L-arabinose, stachyose, palatinose, xylan are added in degreasing fresh milk, dissolves, then plus
Enter mixed-powder, homogeneous；
(4) high-temperature sterilization, 115-120 DEG C, 15-18min；
(5) it is cooled to 37-40 DEG C, strain is added；
(6) filling, sealing, 37-40 DEG C of heat-preservation fermentation, 8-9h；
(7) after-ripening, 4-5 DEG C, 8-12h；
(8) finished product refrigerates.
Preferably, dry in the step (2) is to toast 80-90min in 50-60 DEG C of baking oven.
Preferably, grinding particle size is 80-100 mesh in the step (2).
In the present invention, " L-arabinose " refers to a kind of aldopentose, often in conjunction with other monosaccharide, with the shape of heteroglycan
Formula is present in plant pulp, colloid, hemicellulose, pectic acid, coniferous wood heartwood, in bacterial polysaccharides and certain glucosides,
CAS:5328-37-0。
L-arabinose is as a kind of novel sugar sweetener, because it can selectively inhibit the sucrose of decomposing sucrose
Enzyme, to reduce the absorption of sucrose and the generation of new fats.If the L-arabinose of addition 2% in the sucrose of daily consumption
About 40% sucrose can be then inhibited to absorb, to control the raising of blood glucose.Unabsorbed L-arabinose can in enteron aisle
Degradation generates short chain fatty acids such as succinic acid, propionic acid, lactic acid, reduces the pH value of enteron aisle, provides acid for the breeding of beneficial bacterium
Property environment, increase the breeding of intestinal beneficial bacterium (especially Bifidobacterium), while eliminating harmful intestinal tract bacteria, can more effectively improve
Human body intestinal canal health.There are also liver-protecting and alcoholism-relievings, reinforcing skeletal muscle, cleaning blood vessel and other effects for L-arabinose.
In the present invention, " xylan (Xy l an) " is the non-starch polysaccharide that nature yield is only second to cellulose, master
Wanting sugar unit is xylose, is polymerized by ten or more sugar units, and average molecular weight is greater than 10000.(plant cell wall polysaccharides are
The basic source of human diet fiber, including cellulose and hemicellulose two large divisions.Hemicellulose with xylan be mainly at
Point, tight accounts for about the 30% of cell wall dry weight on the surface of cellulose dimension fibril), CAS:9014-63-5.
The indispensable natural dietary fiber that xylan is metabolized as human health, xylan are sent out through enteric microorganism
Ferment, selectivity increase production propionic acid, and propionic acid enters liver regulating lipid metabolism, including inhibits cholesterol biosynthesis, inhibits triglyceride product
It is tired, mitigate adipose tissue inflammation reaction etc., under modern diet mode, taking in enough xylans is to restore intestinal health flora
Structure realizes the guarantee of lipid metaboli health.Xylan keeps good macromolecular structure, can be sent to the distalmost end of enteron aisle, plays
Improve full intestinal microflora, acidification distal gut, the health effect for increasing the aqueous prevent constipation of excrement.Animal and crowd's experiment
It proves, human body has good tolerance to xylan, takes in enough xylans, can embody exact reducing blood lipid, prevents rouge
Fat liver inhibits cholesterol to increase, the effect of reverse enteron aisle inflammation.
The beneficial effects are mainly reflected as follows following：
(1) L-arabinose can selectively inhibit the invertase of decomposing sucrose, to reduce the absorption of sucrose and new
The generation of fat, makes Yoghourt in the case where not influencing sour-sweet mouthfeel, reduces absorption of human body sucrose, reduces the danger of overfeeding sucrose
Evil.Xylan has further adjustment effect for unbalance, flora the imbalance of improvement people's diet structure, prevent constipation.
(2) white granulated sugar, L-arabinose, stachyose, palatinose are applied in combination in proportion, have proliferation fermenting microbe
Effect, and Yoghourt sweet and sour taste obtained, taste are soft.Fructus lycii, coconut meat collocation balsam pear, lotus core, can neutralize balsam pear, lotus
Core it is cold, and mouthfeel can also be allowed more preferable, the present invention has both the effect of hypoglycemic, blood pressure lowering, the improving eyesight invigorating the spleen that clears away heart-fire.
Specific embodiment
Below with reference to embodiment, the content of the present invention will be explained in more detail.It should be appreciated that implementation of the invention is not limited to
In the following examples, the accommodation in any form and/or change made to the present invention fall within the scope of the present invention.
In the present invention, if not refering in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. are equal
It is commercially available or the industry is common.Method in following embodiments is unless otherwise instructed the routine of this field
Method.
Embodiment 1
A kind of Yoghourt includes that following component is made by mass parts ratio：
100 parts of degreasing fresh milk, 5 parts of white granulated sugar, 0.3 part of L-arabinose, 0.5 part of stachyose, 0.4 part of palatinose,
4 parts of xylan, 0.5 part of balsam pear, 0.2 part of lotus core, 1 part of fructus lycii, 2 parts of coconut meat and 3 parts of strain.
The strain is direct putting type dry powder strain, and the strain includes lactobacillus bulgaricus, streptococcus thermophilus and bifid
Bacillus, mass ratio 2:1:1.
The preparation method of Yoghourt, it is characterised in that：Include the following steps：
(1) balsam pear after going capsule deseeding is diced, and is put into 3wt% acetum together with lotus core, in 85 DEG C of blanching 4mi
Afterwards, rapid flowing water is cooling；The soaked 30min of fructus lycii；
(2) balsam pear, lotus core, fructus lycii, coconut meat mixing, grinding, are sent into extruding at dry (toasting 90min in 55 DEG C of baking ovens)
Extruding, crushing (grinding particle size is 85 mesh), obtain mixed-powder in bulking machine；
(3) white granulated sugar, L-arabinose, stachyose, palatinose, xylan are added in degreasing fresh milk, dissolves, then plus
Enter mixed-powder, homogeneous；
(4) high-temperature sterilization, 115 DEG C, 18min；
(5) 40 DEG C are cooled to, strain is added；
(6) filling, sealing, 40 DEG C of heat-preservation fermentation, 8h；
(7) after-ripening, 4-5 DEG C, 9h；
(8) finished product refrigerates.
Embodiment 2
A kind of Yoghourt includes that following component is made by mass parts ratio：
100 parts of degreasing fresh milk, 5 parts of white granulated sugar, 0.5 part of L-arabinose, 0.4 part of stachyose, 0.3 part of palatinose,
6 parts of xylan, 0.4 part of balsam pear, 0.15 part of lotus core, 1.5 parts of fructus lycii, 3 parts of coconut meat and 3 parts of strain.
The strain is direct putting type dry powder strain, and the strain includes lactobacillus bulgaricus, streptococcus thermophilus and bifid
Bacillus, mass ratio 2:1:1.
The preparation method of Yoghourt, it is characterised in that：Include the following steps：
(1) balsam pear after going capsule deseeding is diced, and is put into 4wt% acetum together with lotus core, in 75 DEG C of blanching 3min
Afterwards, rapid flowing water is cooling；The soaked 35min of fructus lycii；
(2) balsam pear, lotus core, fructus lycii, coconut meat mixing, grinding, are sent into extruding at dry (toasting 85min in 60 DEG C of baking ovens)
Extruding, crushing (grinding particle size is 90 mesh), obtain mixed-powder in bulking machine；
(3) white granulated sugar, L-arabinose, stachyose, palatinose, xylan are added in degreasing fresh milk, dissolves, then plus
Enter mixed-powder, homogeneous；
(4) high-temperature sterilization, 120 DEG C, 15min；
(5) 40 DEG C are cooled to, strain is added；
(6) filling, sealing, 40 DEG C of heat-preservation fermentation, 8h；
(7) after-ripening, 4-5 DEG C, 10h；
(8) finished product refrigerates.
Embodiment 3
A kind of Yoghourt includes that following component is made by mass parts ratio：
100 parts of degreasing fresh milk, 5 parts of white granulated sugar, 0.4 part of L-arabinose, 0.3 part of stachyose, 0.5 part of palatinose,
4 parts of xylan, 0.5 part of balsam pear, 0.2 part of lotus core, 1 part of fructus lycii, 2 parts of coconut meat and 3 parts of strain.
The strain is direct putting type dry powder strain, and the strain includes lactobacillus bulgaricus, streptococcus thermophilus and bifid
Bacillus, mass ratio 2:1:1.
The preparation method of Yoghourt, it is characterised in that：Include the following steps：
(1) balsam pear after going capsule deseeding is diced, and is put into 3.5wt% acetum together with lotus core, in 80 DEG C of blanchings
After 4min, rapid flowing water is cooling；The soaked 40min of fructus lycii；
(2) balsam pear, lotus core, fructus lycii, coconut meat mixing, grinding, are sent into extruding at dry (toasting 80min in 50 DEG C of baking ovens)
Extruding, crushing (grinding particle size is 100 mesh), obtain mixed-powder in bulking machine；
(3) white granulated sugar, L-arabinose, stachyose, palatinose, xylan are added in degreasing fresh milk, dissolves, then plus
Enter mixed-powder, homogeneous；
(4) high-temperature sterilization, 115 DEG C, 17min；
(5) 40 DEG C are cooled to, strain is added；
(6) filling, sealing, 40 DEG C of heat-preservation fermentation, 8h；
(7) after-ripening, 4-5 DEG C, 12h；
(8) finished product refrigerates.
Experiment
Influence of the different sugaring modes to probiotics quantity and yogurt flavour is evaluated by testing.
The Yoghourt that embodiment 1 obtains, sugaring mode：5 parts of white granulated sugar, 0.3 part of L-arabinose, 0.5 part of stachyose, pa
0.4 part of lashing wire sugar.
The Yoghourt that embodiment 2 obtains, sugaring mode：5 parts of white granulated sugar, 0.5 part of L-arabinose, 0.4 part of stachyose, pa
0.3 part of lashing wire sugar.
The Yoghourt that embodiment 3 obtains, sugaring mode：5 parts of white granulated sugar, 0.4 part of L-arabinose, 0.3 part of stachyose, pa
0.5 part of lashing wire sugar.
1 Yoghourt sugaring mode of comparative example：6.2 parts of white granulated sugar.Only sugaring mode is different for 1 Yoghourt of comparative example, other components and
Preparation method is same as Example 1.
2 Yoghourt sugaring mode of comparative example：6.2 parts of white granulated sugar.Only sugaring mode is different for 2 Yoghourt of comparative example, other components and
Preparation method is same as Example 2.
3 Yoghourt sugaring mode of comparative example：6.2 parts of white granulated sugar.Only sugaring mode is different for 3 Yoghourt of comparative example, other components and
Preparation method is same as Example 2.
As a result such as following table：
Influence of the different sugaring modes of table 1 to probiotics quantity and yogurt flavour
(48 hours probiotics quantity 10 of strain is added6CFU/mL)
As can be seen from Table 1, while white granulated sugar, L-arabinose, stachyose, palatinose are added, there is promotion probiotics
The effect of growth, and reduce the usage amount of white granulated sugar, and obtain the soft sour-sweet mouthfeel of taste.
Blood pressure lowering effect experiment
There are within 50-60 years old the personnel with mild hypertension to 20, drinks 1 Yoghourt of the present embodiment (9 points of morning after one month
100ml, afternoon 3 point 100ml), have antihypertensive effect, be shown in Table 2.
The evaluation of 2 antihypertensive effect of table
| Clinical recovery | It is effective | Effectively | In vain | It is efficient | |
| Experimenter | 0 | 12 | 7 | 1 | 95% |
Although inventor has done more detailed elaboration to technical solution of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modifications to the embodiments described above may be made or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are modified or changed to those skilled in the art
Into falling within the scope of the claimed invention.
Claims (6)
1. Yoghourt, it is characterised in that：It includes that following component is made by mass parts ratio：
100 parts of degreasing fresh milk, 4-6 parts of white granulated sugar, 0.3-0.5 parts of L-arabinose, 0.3-0.5 parts of stachyose, palatinose
0.3-0.5 parts, 3-6 parts of xylan, 0.4-0.6 parts of balsam pear, 0.1-0.2 parts of lotus core, 1-2 parts of fructus lycii, 2-3 parts of coconut meat and strain
2-3 parts.
2. Yoghourt as described in claim 1, it is characterised in that：It includes that following component is made by mass parts ratio：Degreasing is fresh
100 parts of milk, 5 parts of white granulated sugar, 0.3 part of L-arabinose, 0.5 part of stachyose, 0.4 part of palatinose, 4 parts of xylan, balsam pear
0.5 part, 0.2 part of lotus core, 1 part of fructus lycii, 2 parts of coconut meat and 3 parts of strain.
3. Yoghourt as described in claim 1, it is characterised in that：The strain is direct putting type dry powder strain, and the strain includes
Lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium, mass ratio 2:1:1.
4. the preparation method of Yoghourt as claimed in claim 3, it is characterised in that：Include the following steps：
(1) balsam pear after going capsule deseeding is diced, and is put into 3-4wt% acetum together with lotus core, in 75-85 DEG C of blanching 3-
After 4mi n, rapid flowing water is cooling；The soaked 30-40mi n of fructus lycii；
(2) balsam pear, lotus core, fructus lycii, coconut meat mixing, grinding, drying are sent into extruding in extruder, crush, and are mixed
Powder；
(3) white granulated sugar, L-arabinose, stachyose, palatinose, xylan are added in degreasing fresh milk, dissolves, adds mixed
Close powder, homogeneous；
(4) high-temperature sterilization, 115-120 DEG C, 15-18mi n；
(5) it is cooled to 37-40 DEG C, strain is added；
(6) filling, sealing, 37-40 DEG C of heat-preservation fermentation, 8-9h；
(7) after-ripening, 4-5 DEG C, 8-12h；
(8) finished product refrigerates.
5. the preparation method of Yoghourt as claimed in claim 4, it is characterised in that：It is dry for 50-60 DEG C of baking in the step (2)
80-90mi n is toasted in case.
6. the preparation method of Yoghourt as claimed in claim 4, it is characterised in that：Grinding particle size is 80- in the step (2)
100 mesh.
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| CN201810313559.8A CN108812888A (en) | 2018-04-10 | 2018-04-10 | Yoghourt and preparation method thereof |
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| CN201810313559.8A CN108812888A (en) | 2018-04-10 | 2018-04-10 | Yoghourt and preparation method thereof |
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| CN108812888A true CN108812888A (en) | 2018-11-16 |
Family
ID=64155284
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| CN201810313559.8A Pending CN108812888A (en) | 2018-04-10 | 2018-04-10 | Yoghourt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056400A (en) * | 2020-09-24 | 2020-12-11 | 常熟理工学院 | Arabinose yogurt fermentation process |
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| CN101627784A (en) * | 2009-08-25 | 2010-01-20 | 陕西科技大学 | Preparation method of stachyose yoghourt |
| CN102132730A (en) * | 2011-03-31 | 2011-07-27 | 湖南金健米业股份有限公司 | Brown rice yogurt |
| CN102370000A (en) * | 2011-10-12 | 2012-03-14 | 浙江大学 | Snow lotus fermented yoghourt containing highland barley and preparation method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
| CN106259904A (en) * | 2016-08-09 | 2017-01-04 | 江苏碧青园海洋生物科技有限公司 | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke |
| CN106615095A (en) * | 2016-12-29 | 2017-05-10 | 山东龙力生物科技股份有限公司 | Sucrose-free functional yoghurt and preparation method thereof |
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2018
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0809939A1 (en) * | 1995-02-17 | 1997-12-03 | Kabushiki Kaisha Yakult Honsha | Yogurt |
| CN101627784A (en) * | 2009-08-25 | 2010-01-20 | 陕西科技大学 | Preparation method of stachyose yoghourt |
| CN102132730A (en) * | 2011-03-31 | 2011-07-27 | 湖南金健米业股份有限公司 | Brown rice yogurt |
| CN102370000A (en) * | 2011-10-12 | 2012-03-14 | 浙江大学 | Snow lotus fermented yoghourt containing highland barley and preparation method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
| CN106259904A (en) * | 2016-08-09 | 2017-01-04 | 江苏碧青园海洋生物科技有限公司 | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke |
| CN106615095A (en) * | 2016-12-29 | 2017-05-10 | 山东龙力生物科技股份有限公司 | Sucrose-free functional yoghurt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112056400A (en) * | 2020-09-24 | 2020-12-11 | 常熟理工学院 | Arabinose yogurt fermentation process |
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Application publication date: 20181116 |