CN108887383A - A kind of yogurt and preparation method thereof containing the full particle linseed of shortening - Google Patents
A kind of yogurt and preparation method thereof containing the full particle linseed of shortening Download PDFInfo
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- CN108887383A CN108887383A CN201810771004.8A CN201810771004A CN108887383A CN 108887383 A CN108887383 A CN 108887383A CN 201810771004 A CN201810771004 A CN 201810771004A CN 108887383 A CN108887383 A CN 108887383A
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- linseed
- shortening
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- 240000006240 Linum usitatissimum Species 0.000 title claims abstract description 129
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 129
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 84
- 239000002245 particle Substances 0.000 title claims abstract description 82
- 238000004904 shortening Methods 0.000 title claims abstract description 78
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
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- 235000020247 cow milk Nutrition 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
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- 235000010987 pectin Nutrition 0.000 claims description 7
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- 241000208202 Linaceae Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
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- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract description 4
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- 150000008142 cyanogenic glycosides Chemical class 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 9
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- 241000186673 Lactobacillus delbrueckii Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
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- 235000012970 cakes Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 150000005692 lignans Chemical class 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000588921 Enterobacteriaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 230000009545 invasion Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 238000012423 maintenance Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
- 235000021081 unsaturated fats Nutrition 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of yogurts and preparation method thereof containing the full particle linseed of shortening, belong to fermented dairy product field.The yogurt contains the full particle linseed of shortening.Contain the full particle linseed of shortening in yogurt, is made by raw material milk pretreatment, homogeneous, inoculation, fermentation, mixing, refrigeration after-ripening.The present invention degrades the content of cyanogenic glycoside in linseed by the preparation of the full particle linseed of shortening, improve the edible safety of linseed, the influence of the cyanide to human health in linseed source is efficiently solved, and remains the nutritional ingredient in linseed to greatest extent.The full particle linseed of shortening is added in yogurt, has combined the nutritive value of linseed and yogurt, the combination of linseed nutrition and yogurt nutrition has been effectively ensured.Yogurt stable texture state containing the full particle linseed of shortening, yogurt contain the natural nutty flavor of linseed, provide a kind of convenient yogurt for obtaining linseed beneficiating ingredient for ordinary consumer.
Description
Technical field
The invention belongs to fermented dairy product fields, and in particular to a kind of yogurt and its system containing the full particle linseed of shortening
Preparation Method.
Background technique
Linseed rich in the multiple functions active material such as alpha-linolenic acid, linoleic acid, flax glue, lignan, to adjust blood lipid,
It reduces cholesterol, prevention infraction, blood pressure lowering, prevention and treatment diabetes, weight-reducing, protection eyesight, increase intelligence, anticancer, anti-aging, anti-suppression
Strongly fragrant, prevention senile dementia etc. plays an important role, and is maintaining mankind's normal growth and development, maintenance skin normal condition
It is essential.Linseed is a kind of multi-function health care food, and linseed is current as a kind of food for being rich in health-care effect
Also not enough in food service industry exploitation, linseed is mainly used for following two field in food service industry, first is that linseed oil is squeezed, but
The portion also very little in food oil market, linseed oil are mainly used for cooking linseed oil at present, and other function of linseed
Energy active material such as lignan, dietary fiber, flax protein can not all retain in linseed oil；Second is used for as auxiliary material
The production of biscuit, cake, bread etc., usage quantity is also extremely limited, auxiliary material of the linseed as biscuit, cake, bread etc.,
Surface is added in mostly after crushing or milling.Yogurt is comprehensive with its nutrition, has become the master of dairy products consumption rich in lactic acid bacteria
Stream.Yogurt is other than the whole nutrients for having fresh milk, and there are also some health-care effects, these effects are：Safeguard enterobacteriaceae all living creatures
State balance inhibits invasion of the harmful bacteria to enteron aisle；Promote intestines peristalsis and thallus a large amount of by generating a large amount of short chain fatty acids
Growth alteration osmotic pressure and prevent constipation；Yogurt contains there are many enzyme, promotes to digest and assimilate；By inhibiting saprophytic bacteria in the life of enteron aisle
It is long, make liver and brain from the harm of these toxin, prevents aging；Lactic acid bacteria can produce the object of some enhancing immune functions
Human immunity can be improved in matter, prevents disease.Yogurt is that the guarantor of Pure-culture is accessed after pretreatment using fresh milk as raw material
Add the strains such as Leah lactobacillus and streptococcus thermophilus as leavening, held for some time makes casein solidifying because generating lactic acid
The fermented dairy product of knot is divided into two class of Solidify YoghurtJuzh and stirred type yogurt by production method.Yogurt kind is numerous currently on the market
It is more, but have no the full particle linseed yogurt of shortening, although yogurt is known as comprehensive nutritive food, but wherein saturated fatty acid content
Higher, unsaturated fat content is low.
Summary of the invention
The object of the present invention is to provide a kind of yogurts containing the full particle linseed of shortening；Another object of the present invention is
A kind of preparation method containing the full particle linseed yogurt of shortening is provided.
Technical solution of the present invention is as follows：A kind of yogurt containing the full particle linseed of shortening contains shortening complete in yogurt
Grain linseed, the full particle linseed of shortening account for 3~25 parts by weight, and yogurt accounts for 75~97 parts by weight.
A kind of preparation method of the yogurt containing the full particle linseed of shortening, includes the following steps：
A. raw material milk pre-processes：By cow's milk or sheep dairy milk starting material milk, 65 DEG C~70 DEG C are preheated to, blender is opened, auxiliary material is added
In hot milk, all after dissolution, filtering；
B, homogeneous：Homogeneous after raw material milk preheating, 65 DEG C~70 DEG C of homogenizing temperature, homogenization pressure is the Mpa of 10Mpa~25；Then it kills
Bacterium, sterilization temperature are 90 DEG C~135 DEG C, and sterilizing time is 5~300 seconds, are cooled to 37 DEG C~42 DEG C；
C, inoculation, fermentation：The inoculum concentration for being 2%~5% by percent by volume, is inoculated in pretreated original for lactic acid fermented agent
In material milk, 37 DEG C~43 DEG C at a temperature of cultivate, yogurt titratable acidity reaches 70~80 clean Er Nieerdu, terminates fermentation；
D, the full particle linseed of shortening is mixed with lactic acid fermented agent；
E, after-ripening is refrigerated：It is blended with the yogurt of the full particle linseed of shortening, after being cooled to 20 DEG C~25 DEG C, into refrigerated storage temperature
For 0 DEG C~8 DEG C of freezer, after after-ripening 12 h~24 h, final finished product.
As a further improvement of the present invention, the preparation step of the full particle linseed of the shortening is as follows：Select linseed
Particle, ultraviolet disinfection 15~35 minutes, then will disinfection linseed impregnate 30 in 50 DEG C~60 DEG C medium temperature water~clean after sixty minutes,
Will after cleaning linseed 120 DEG C~130 DEG C parch 25~40 minutes, it is spare after being cooled to 37 DEG C~43 DEG C under aseptic condition.
As a further improvement of the present invention, it is 1 that the lactic acid fermented agent in the step C, which is number of viable,:1 thermophilic chain
The mixture of coccus and lactobacillus delbruockii subspecies bulgaricus.
As a further improvement of the present invention, in the step D by the full particle linseed of shortening together with lactic acid fermented agent
It is added in cow's milk or sheep cream, the full particle linseed Solidify YoghurtJuzh of shortening is made in packing fermentation after mixing.
As a further improvement of the present invention, after the cooling demulsification of the yogurt fermented step C in the step D with shortening
Full particle linseed is mixed to prepare the full particle linseed stirred type yogurt of shortening.
As a further improvement of the present invention, the auxiliary material is sucrose, oligofructose, edible pectin or carboxymethyl cellulose
One of or it is a variety of.
As a further improvement of the present invention, the auxiliary material is 5% sucrose, 1%-3% oligofructose, the edible fruit of 0.1%-0.3%
The mixture of glue and 0.1%-0.3% carboxymethyl cellulose.
And the full particle of linseed is added to yogurt by the present invention, the unsaturated fatty acid for increasing yogurt is constituted, and makes acid
Multiple functions active material in cream containing linseed is avoided because of multiple functions active material damage in linseed caused by crushing
It loses, is better absorbed eventually by the active constituent for chewing the edible full particle of linseed.
The present invention adds the full particle linseed of shortening in yogurt, not only enriches yogurt kind, at the same by linseed and
Yogurt is melted into a whole, and effect is complementary, is a kind of healthy fermented dairy product.The full particle linseed of shortening reduces linseed source
Cyanide is to population health risk and is conducive to linseed effective component efficient absorption, increase in yogurt unsaturated fatty acid and
Dietary fiber content provides a kind of convenient yogurt for obtaining linseed beneficiating ingredient for ordinary consumer, is suitble to modern society
The demand of fast pace people.
The present invention degrades the content of cyanogenic glycoside in linseed by the full particle linseed preparation of shortening, improves flax
The edible safety of seed, efficiently solves the influence of the cyanide to human health in linseed source.The full particle linseed of shortening
It is added in yogurt, the combination of the nutrition of linseed whole and yogurt nutrition has been effectively ensured, the full particle linseed yogurt of the shortening
The nutritive value for combining linseed and yogurt, containing the full particle linseed yogurt stable texture state of shortening, yogurt contains
The natural nutty flavor of linseed provides a kind of convenient yogurt for obtaining linseed beneficiating ingredient for ordinary consumer, is suitble to existing
The demand of generation social fast pace people.
Complete 4 DEG C of particle linseed yogurt of shortening of the present invention or so storage 28 days months after viable count of lactobacillus survival rate can keep
Viable count of lactobacillus survival rate is positively retained at 1% or more after 10% or more, storage at normal temperature 28 days.
The present invention degrades the content of cyanogenic glycoside in linseed by the preparation of the full particle linseed of shortening, improves Asia
The edible safety of numb seed, efficiently solves the influence of the cyanide to human health in linseed source.The full particle flax of shortening
Seed is added in yogurt, and the combination of the nutrition of linseed whole and yogurt nutrition has been effectively ensured, the full particle linseed acid of the shortening
Cream combines the nutritive value of linseed and yogurt, and containing the full particle linseed yogurt stable texture state of shortening, yogurt contains
There is the natural nutty flavor of linseed, provides a kind of convenient yogurt for obtaining linseed beneficiating ingredient for ordinary consumer.Shortening
Full particle linseed yogurt preparation condition is mild, and method is easy, is convenient for industrialized production.
Specific embodiment
The following examples are intended to illustrate the invention, but these embodiments, is not intended to limit the scope of the invention.
In embodiment commercially available from lactic acid fermented agent bacterial strain, using the preservation bacterium of China General Microbiological culture presevation administrative center
Kind, it is streptococcus thermophilus（Streptococcus thermophilus）CGMCC number 1.1864；Lactobacillus delbrueckii Bao Jiali
Subspecies（Lactobacillus delbrueckii subsp. bulgaricus）CGMCC number 1.1863.
Type that there are two types of yogurts, first is that the full particle linseed Solidify YoghurtJuzh of shortening, by ox（Sheep）Newborn ingredient, is killed at homogeneous
The full particle linseed of shortening and lactic acid fermented agent is added in bacterium, cooling, carries out container filling, fermented and cultured, refrigeration.
Second is that the full particle linseed stirred type yogurt of shortening, by ox（Sheep）Homogeneous, sterilization, cooling, yogurt is added in newborn ingredient
Leavening carries out fermentation tank culture, mixes after cooling demulsification with the full particle linseed of shortening, container filling, refrigeration.
Embodiment 1, Solidify YoghurtJuzh：
(1) preparation of shortening linseed, select current year's production it is fresh, without the complete linseed particle of going mouldy, pass through ultraviolet disinfection 35
Minute, disinfection linseed is cleaned after 60 DEG C of warm water impregnate 30 minutes.Will cleaning it is sub- after numb seed 130 DEG C parch 25 minutes.
It is spare after being cooled to 43 DEG C under aseptic condition.
(2) preparation of the full particle linseed Solidify YoghurtJuzh of shortening:
A, raw milk raw material milk is preheated 70 DEG C, opens blender, enter 5% sucrose, 3% oligofructose, 0.15% food by raw material dosage
With pectin, 0.15% carboxymethyl cellulose is added in hot milk, all after dissolution, is filtered with 200 mesh filter cloths；
B, homogeneous after raw material milk preheating, 70 DEG C of homogenizing temperature, homogenization pressure is 18 Mpa, is then sterilized, and sterilization temperature is 95 DEG C,
Time 300 seconds, it is cooled to 43 DEG C；
C, 5% is pressed（Percent by volume）Inoculum concentration, by 1:1 streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus production
Leavening is inoculated in cow's milk raw material after pretreatment,
D, it mixes：The full particle linseed of shortening is added by the amount of cow's milk raw material 10% after pretreatment, is then dispensed, 42 DEG C of degree fermentations,
Yogurt titratable acidity reaches 70 clean Er Nieerdu, terminates fermentation.
E, enter Cold storage in the refrigerator after-ripening：The full particle linseed Solidify YoghurtJuzh of shortening that fermentation is terminated, after being cooled to 22 DEG C,
Into refrigerated storage temperature Cool Room 4 DEG C, final finished after 24 h of after-ripening.The full particle linseed Solidify YoghurtJuzh structural state of shortening is close
Solid, quality stiff, delicate mouthfeel are smooth, have strong natural fermented fragrance and the natural nutty flavor of linseed.
Embodiment 2：Stirred type yogurt
（1）The preparation of shortening linseed, select current year's production it is fresh, without the complete linseed particle of going mouldy, divided by ultraviolet disinfection 15
Clock.Will disinfection linseed 50 DEG C warm water soaking and washing 60 minutes.Will cleaning linseed 120 DEG C parch 40 minutes.Sterile item
It is spare after being cooled to 37 DEG C under part.
（2）The preparation of the full particle linseed stirred type yogurt of shortening；
A, raw milk raw material milk is preheated 65 DEG C, opens blender, 5% sucrose, 1% oligofructose, 0.3% food is added by material quantity
With pectin, 0.3% carboxymethyl cellulose is added in hot milk, all after dissolution, is filtered with 200 mesh filter cloths；
B, homogeneous after raw material milk preheating, 65 DEG C of homogenizing temperature, then homogenization pressure 25Mpa is sterilized, and sterilization temperature is 135 DEG C,
Time 5 seconds, it is cooled to 37 DEG C；
C, 3% is pressed（Percent by volume）Inoculum concentration, by streptococcus thermophilus:Lactobacillus delbruockii subspecies bulgaricus=1:1 production
Leavening is inoculated in cow's milk raw material after pretreatment, 37 DEG C of degree cultivation and fermentations, and yogurt titratable acidity reaches 80 clean Er Nieerdu, eventually
Only ferment；
D, demulsification beat it is cold after, the full particle linseed of shortening by pretreatment after cow's milk raw material 3% amount be added, after mixing evenly, divide
Dress；
E, 22 DEG C are cooled to, into 2 DEG C of freezers of refrigerated storage temperature, final finished after 12 h of after-ripening.The full particle linseed stirring of shortening
Type yogurt structural state uniformity, no chiltern, sheet or paste sense, delicate mouthfeel, with pure lactic fermentation fragrance and
The natural nutty flavor of linseed.
Embodiment 3：Stirred type yogurt
（1）The preparation of shortening linseed is selected current year's production fresh without the complete linseed particle that goes mouldy, is divided by ultraviolet disinfection 30
Clock.Will disinfection linseed 55 DEG C warm water soaking and washing 50 minutes.Will cleaning linseed 125 DEG C parch 30 minutes.Sterile item
It is spare after being cooled to 40 DEG C under part.
（2）The preparation of the full particle linseed stirred type yogurt of shortening：
A, raw sheep dairy milk starting material milk is preheated 68 DEG C, opens blender, 5% sucrose is added by raw material, 2% oligofructose, 0.2% is edible
Pectin, 0.2% carboxymethyl cellulose are added in hot milk, all after dissolution, are filtered with 200 mesh filter cloths；
B, homogeneous after raw material milk preheating, 68 DEG C of homogenizing temperature, then homogenization pressure 10Mpa is sterilized, and sterilization temperature is 120 DEG C,
Time 10 seconds, it is cooled to 40 DEG C；
C, 2% is pressed（Percent by volume）Inoculum concentration, by streptococcus thermophilus:Lactobacillus delbruockii subspecies bulgaricus=1:1 production
Leavening is inoculated in sheep dairy milk starting material after pretreatment, 40 DEG C of degree cultivation and fermentations, and yogurt titratable acidity reaches 80 clean Er Nieerdu, eventually
Only ferment；
D, be demulsified, beat it is cold, the full particle linseed of shortening by pretreatment after sheep dairy milk starting material 25% amount be added, after mixing evenly, divide
Dress；
E, 24 DEG C are cooled to, into refrigerated storage temperature Cool Room 4 DEG C, final finished after 20 h of after-ripening.
Embodiment 4, Solidify YoghurtJuzh：
（1）The preparation of shortening linseed is selected current year's production fresh without the complete linseed particle that goes mouldy, is divided by ultraviolet disinfection 20
Clock.Will disinfection linseed 50 DEG C warm water soaking and washing 60 minutes.Will cleaning linseed 120 DEG C parch 40 minutes.Sterile item
It is spare after being cooled to 41 DEG C under part.
（2）The preparation of the full particle linseed Solidify YoghurtJuzh of shortening；
A, raw sheep dairy milk starting material milk is preheated 70 DEG C, opens blender, 5% sucrose, 3% oligofructose, 0.1% food is added by material quantity
With pectin, 0.1% carboxymethyl cellulose is added in hot milk, all after dissolution, is filtered with 200 mesh filter cloths；
B, homogeneous after raw material milk preheating, 70 DEG C of homogenizing temperature, homogenization pressure is 15 Mpa, is then sterilized, sterilization temperature 100
DEG C, the time 180 seconds, it is cooled to 41 DEG C；
C, 4% is pressed（Percent by volume）Inoculum concentration, by streptococcus thermophilus:Lactobacillus delbruockii subspecies bulgaricus=1:1 production
Leavening is inoculated in sheep dairy milk starting material after pretreatment,
D, the amount of raw material milk 15% is added after the full particle linseed pretreatment of shortening, rear packing fermentation, 41 DEG C of degree cultures, yogurt drop
Determine acidity and reach 75 clean Er Nieerdu, terminates fermentation.
E, entering Cold storage in the refrigerator after-ripening, the full particle linseed Solidify YoghurtJuzh of shortening that mixed fermentation is terminated is cooled to 25 DEG C,
Into 6 DEG C of freezers of refrigerated storage temperature, final finished after 24 h of after-ripening.
Embodiment 5 repeats embodiment 1, there is following difference：
Raw sheep dairy milk starting material is preheated 65 DEG C, opens blender, sucrose one kind is added in hot milk, all after dissolution, with 200 mesh
Filter cloth is filtered.Homogeneous after raw material milk preheating, homogenization pressure are 20 Mpa, are then sterilized, and sterilization temperature is 135 DEG C, when
Between 5 seconds, be cooled to 37 DEG C.By 3%（Percent by volume）Inoculum concentration, by streptococcus thermophilus:Lactobacillus delbrueckii is sub-
Kind=1:1 production leavening is inoculated in raw material milk after pretreatment, and the full particle linseed of shortening is by sheep dairy milk starting material 15% after pretreatment
Amount is added, and dispenses fermentation after 37 DEG C of mixing.Yogurt titratable acidity reaches 75 DEG C, terminates fermentation.24 DEG C are cooled to, into refrigeration temperature
Spend 3 DEG C of freezers, final finished after 20 h of after-ripening.
Embodiment 6 repeats embodiment 1, there is following difference：
The preparation of the full particle linseed Solidify YoghurtJuzh of shortening, by 4%（Percent by volume）Inoculum concentration, by streptococcus thermophilus:
Bulgarian Lactobacillus=1:1 production leavening is inoculated in raw material milk after pretreatment, by the full particle linseed of shortening by pretreatment
The amount of raw material milk 5% is added afterwards.Fermentation is dispensed after 38 DEG C of mixing.Yogurt titratable acidity reaches 75 DEG C, terminates fermentation.It is cooled to 22
DEG C, into 6 DEG C of freezers of refrigerated storage temperature, final finished after 20 h of after-ripening.
Embodiment 7：Embodiment 1 is repeated, there is following difference, it is raw according to the technique of stirred type yogurt in the mixing of D step
Produce the full particle linseed stirred type yogurt of shortening.
Embodiment 8：Embodiment 2 is repeated, there is following difference, it is raw according to the technique of Solidify YoghurtJuzh in the mixing of D step
Produce the full particle linseed Solidify YoghurtJuzh of shortening.
Embodiment 9：Embodiment 3 is repeated, there is following difference, it is raw according to the technique of Solidify YoghurtJuzh in the mixing of D step
Produce the full particle linseed Solidify YoghurtJuzh of shortening.
Embodiment 10：Embodiment 4 is repeated, there is following difference, it is raw according to the technique of stirred type yogurt in the mixing of D step
Produce the full particle linseed stirred type yogurt of shortening.
Above-described embodiment 1,3 is respectively coagulating type and the best embodiment of stirred type, and other embodiments can all produce realization originally
Goal of the invention.
Claims (8)
1. a kind of yogurt containing the full particle linseed of shortening, it is characterised in that：Contain the full particle linseed of shortening in yogurt, it is ripe
It makes full particle linseed and accounts for 3~25 parts by weight, yogurt accounts for 75~97 parts by weight.
2. a kind of preparation method of the yogurt containing the full particle linseed of shortening, it is characterised in that it includes the following steps：
A. raw material milk pre-processes：By cow's milk or sheep dairy milk starting material milk, 65 DEG C~70 DEG C are preheated to, blender is opened, auxiliary material is added
In hot milk, all after dissolution, filtering；
B, homogeneous：Homogeneous after raw material milk preheating, 65 DEG C~70 DEG C of homogenizing temperature, homogenization pressure is the Mpa of 10Mpa~25；Then it kills
Bacterium, sterilization temperature are 90 DEG C~135 DEG C, and sterilizing time is 5~300 seconds, are cooled to 37 DEG C~42 DEG C；
C, inoculation, fermentation：The inoculum concentration for being 2%~5% by percent by volume, is inoculated in pretreated original for lactic acid fermented agent
In material milk, 37 DEG C~43 DEG C at a temperature of cultivate, yogurt titratable acidity reaches 70~80 clean Er Nieerdu, terminates fermentation；
D, the full particle linseed of shortening is mixed with lactic acid fermented agent；
E, after-ripening is refrigerated：It is blended with the yogurt of the full particle linseed of shortening, after being cooled to 20 DEG C~25 DEG C, into refrigerated storage temperature
For 0 DEG C~8 DEG C of freezer, after after-ripening 12 h~24 h, final finished product.
3. the preparation method of the yogurt according to claim 2 containing the full particle linseed of shortening, it is characterised in that：It is described
The preparation step of the full particle linseed of shortening is as follows：Selection linseed particle, ultraviolet disinfection 15~35 minutes, then flax will be sterilized
Seed impregnates 30 in 50 DEG C~60 DEG C medium temperature water~clean after sixty minutes, by linseed after cleaning 120 DEG C~130 DEG C parch 25~
It is 40 minutes, spare after being cooled to 37 DEG C~43 DEG C under aseptic condition.
4. the preparation method of the yogurt according to claim 2 or 3 containing the full particle linseed of shortening, it is characterised in that：
Lactic acid fermented agent in the step C is that number of viable is 1:1 streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus
Mixture.
5. the preparation method of the yogurt according to claim 2 containing the full particle linseed of shortening, it is characterised in that：It is described
The full particle linseed of shortening is added in cow's milk or sheep cream together with lactic acid fermented agent in step D, packing fermentation after mixing,
The full particle linseed Solidify YoghurtJuzh of shortening is made.
6. the preparation method of the yogurt according to claim 2 containing the full particle linseed of shortening, it is characterised in that：It is described
The full particle flax of shortening is mixed to prepare with the full particle linseed of shortening after the yogurt cooling that step C is fermented is demulsified in step D
Seed stirred type yogurt.
7. the preparation method of the yogurt according to claim 5 or 6 containing the full particle linseed of shortening, it is characterised in that：
The auxiliary material is one of sucrose, oligofructose, edible pectin or carboxymethyl cellulose or a variety of.
8. the preparation method of the yogurt according to claim 7 containing the full particle linseed of shortening, it is characterised in that：It is described
Auxiliary material is the mixture of 5% sucrose, 1%-3% oligofructose, 0.1%-0.3% edible pectin and 0.1%-0.3% carboxymethyl cellulose.
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| CN110959685A (en) * | 2019-12-24 | 2020-04-07 | 浙江旅游职业学院 | Detoxified linseed yoghourt and one-pot preparation method thereof |
| CN115245199A (en) * | 2021-04-28 | 2022-10-28 | 上海汇东实业有限公司 | Flaxseed composition for preventing overweight and obesity, and preparation method and application thereof |
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