CN108967539A - A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder - Google Patents
A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder Download PDFInfo
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- CN108967539A CN108967539A CN201810929363.1A CN201810929363A CN108967539A CN 108967539 A CN108967539 A CN 108967539A CN 201810929363 A CN201810929363 A CN 201810929363A CN 108967539 A CN108967539 A CN 108967539A
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- milk
- restoring
- preparing
- milk powder
- added
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- 239000000843 powder Substances 0.000 title claims abstract description 38
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
- 235000021262 sour milk Nutrition 0.000 title claims abstract description 17
- 244000046146 Pueraria lobata Species 0.000 title 1
- 235000013336 milk Nutrition 0.000 claims abstract description 37
- 239000008267 milk Substances 0.000 claims abstract description 37
- 210000004080 milk Anatomy 0.000 claims abstract description 37
- 241000219781 Pueraria montana var. lobata Species 0.000 claims abstract description 35
- 235000013618 yogurt Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 239000005720 sucrose Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241001478240 Coccus Species 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 abstract description 10
- 230000008569 process Effects 0.000 abstract description 8
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 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 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- 239000008101 lactose Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 3
- 241000194020 Streptococcus thermophilus Species 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000020167 acidified milk Nutrition 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000008924 yoghurt drink 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
- A23C9/133—Fruit or vegetables
-
- 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
Abstract
The present invention relates to a kind of new methods for preparing kudzuvine root flavor and restoring sour milk powder, comprising the following steps: (1) prepares milk, adds sucrose, carry out high-temperature sterilization after homogeneous；(2) pueraria lobata solution is added into milk, is stirred evenly and is carried out homogeneous again；(3) lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus mixed culture fermentation agent is added after milk is cooling, is put into cultivation and fermentation in insulating box, is transferred to 3-5 DEG C of refrigeration after-ripening and obtains Yoghourt；(4) Yoghourt is spray-dried in powdery and obtains finished product.It restores that sour milk powder is easy to carry, and stomach stimulation is smaller using the flavor of the method for the present invention production, is the good selection of lactose intolerance receptor, child, old man or the crowds such as functions of intestines and stomach is weaker by Lactose conversion at lactic acid in fermentation process.Kudzu-vine root powder, one side pueraria lobata nutritive value with higher is added in the present invention, and the addition of another aspect kudzu-vine root powder can mitigate the wall sticking phenomenon in spray-drying process to a certain extent, reduces consume.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, in particular to a kind of new side for preparing kudzuvine root flavor and restoring sour milk powder
Method.
Background technique
Boruga is a small amount of ingredient to be added, through lactobacillus-fermented using fresh milk or whole milk powder as primary raw material
And the dairy beverage with unique flavor and nutrition abundant, with the continuous improvement of living standards, people are to dairy products
Consumption demand also gradually increases, and also occurs various borugas in the market, and requirement of the people to yogurt product is also gradually increased, has
Some consumer's stomach cannot bear cold drink, but like drinking Yoghourt, for this purpose, research can satisfy answering for these consumer demands
Ortho acid milk is necessary.
Chinese invention patent application 201711214724.6 discloses a kind of sour milk powder and preparation method thereof, preparation method
Include: (1) by after raw milk homogeneous, sterilization, cooling, obtains feed liquid；(2) feed liquid inoculating starter is fermented, it is cooling, it obtains
To acidified milk；(3) acidified milk is sterilized, homogeneous；(4) it is uniformly mixed after homogeneous with auxiliary material, sterilization, homogeneous are fermented
Feed liquid；(5) fermented feed liquid is spray-dried, packaging.To solve Yoghourt solid content low by adding auxiliary material for the patent
And viscosity height is unable to the shortcomings that Direct spraying dry production, the auxiliary material include lactose, desalted whey powder, whey protein concentrate and
One of maltodextrin is a variety of, and the addition of lactose may have an impact portion of Lactose intolerant to receptor.With people couple
The increase of dairy products consumption demand, finds new auxiliary material, exploitation multifunctional and nutritional value, and the Yoghourt of novel taste has Yoghourt
The healthcare function of the active constituent of addition and unique flavor meet different consumer demands, while auxiliary not by other
It is very necessary for effectively mitigating the wall sticking phenomenon of spray drying in the case of material.
Summary of the invention
The technical problem to be solved by the present invention is providing a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder, the party
Method preparation is simple, while being added to pueraria lobata during the preparation process, on the one hand increases the nutritive value for restoring Yoghourt, on the other hand
The wall sticking phenomenon in spray-drying process is alleviated, the consume in production process is reduced.
The technical solution for solving above-mentioned technical problem is: a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder, including
Following steps:
(1) the milk that quality of milk powder content is 10-20% is prepared, the sucrose of milk quality 4-8% is added, carries out high temperature after homogeneous and go out
Bacterium；
(2) use 85-90 DEG C of water to prepare kudzu-vine root powder mass content as the pueraria lobata solution of 10-15%, milk matter is added into milk
The pueraria lobata solution for measuring 18-22%, stirs evenly and carries out homogeneous again；
(3) 40-45 DEG C is cooled to milk, by the lactobacillus delbruockii subspecies bulgaricus of milk quality 0.8-1.5% and thermophilic chain
Coccus mixed culture fermentation agent, which is added in milk, to be mixed well, and milk sealing is put into cultivation and fermentation 7- in 40-45 DEG C of insulating box
10h is transferred to 3-5 DEG C of refrigeration after-ripening 20-28h and obtains Yoghourt；
(4) Yoghourt is spray-dried in powdery and obtains finished product.
A further technical solution of the present invention is: homogeneous is to carry out 1-5min under 15-25MPa pressure.
High-temperature sterilization is the 5-10min that sterilizes under 95-100 DEG C of high temperature.
Spray drying process parameters are as follows: 175-185 DEG C of intake air temperature, 77-83 DEG C of air outlet temperature.
The invention belongs to a kind of new methods for preparing kudzuvine root flavor and restoring sour milk powder to be added using milk powder as main raw material(s)
Kudzu-vine root powder is dried into sour milk powder using spray drying, can be reconstituted into water and restore Yoghourt, multiple using technology production flavor
Ortho acid milk powder is easy to carry, and it, by Lactose conversion at lactic acid in fermentation process, is lactose intolerance receptor, small that stomach stimulation is smaller
The good selection of child, old man or the crowds such as functions of intestines and stomach is weaker, while joined kudzu-vine root powder, one side pueraria lobata battalion with higher
Value is supported, the addition of another aspect kudzu-vine root powder can mitigate the wall sticking phenomenon in spray-drying process to a certain extent, reduce
Consume.
Specific embodiment
A kind of embodiment 1: new method for preparing kudzuvine root flavor and restoring sour milk powder, comprising the following steps:
1. preparing the milk that quality of milk powder content is 15.0%, the sucrose of milk quality 6.0% is added, is carried out under 20MPa pressure
Homogeneous 3min, and milk is sterilized 5min under 95.0 DEG C of high temperature.
2. 85-90 DEG C of water is used to prepare kudzu-vine root powder mass content as 13% pueraria lobata solution, milk is added into milk
The pueraria lobata solution of quality 20%, stirs evenly and carries out homogeneous again.
3. be cooled to 42.0 DEG C or so to milk, by the lactobacillus delbruockii subspecies bulgaricus of milk quality 1.0% with it is thermophilic
Hot streptococcus mixed culture fermentation agent, which is added in milk, to be mixed well, and coating-dividing sealing sealing is put into 42.0 DEG C of insulating boxs and cultivates hair
Ferment 8h is transferred to 4.0 DEG C of refrigeration after-ripening and obtains Yoghourt for 24 hours.
4. Yoghourt is spray-dried in powdery and obtains finished product, wherein spray drying process parameters are as follows: intake air temperature
180 DEG C, 80 DEG C of air outlet temperature.
The lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus mixed culture fermentation agent that the present embodiment uses are on the market
Directly purchase obtains.
The eating method of the present embodiment: every 20g sour milk powder is reconstituted with the water of 80g when edible, and water temperature controls on 85.0 DEG C of left sides
It is right.
The present invention uses pueraria lobata as follows to the comparative test result for mitigating wall sticking phenomenon effect in spray-drying process: with
For 1kg milk powder, restoring the receipts powder rate of sour milk products by the method for the present invention addition kudzu-vine root powder preparation kudzuvine root flavor is 85-95%；Together
When being not added with kudzu-vine root powder Deng under the conditions of and carrying out restoring Yoghourt preparation, the material that wall is glued in spray-drying process is more, because of viscous wall
Material can not be recycled and be caused damages, and the receipts powder rate of product is 70-75%, and milk quality 8% is added into milk under equal conditions
When pueraria lobata solution (kudzu-vine root powder mass content be 8%) carries out restoring Yoghourt preparation, glued in spray-drying process the material of wall also compared with
More, the material because gluing wall, which can not recycle, to cause damages, and the receipts powder rate of product is 73-77%.
Claims (4)
1. a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder, it is characterised in that: the following steps are included:
(1) the milk that quality of milk powder content is 10-20% is prepared, the sucrose of milk quality 4-8% is added, carries out high temperature after homogeneous and go out
Bacterium；
(2) use 85-90 DEG C of water to prepare kudzu-vine root powder mass content as the pueraria lobata solution of 10-15%, milk matter is added into milk
The pueraria lobata solution for measuring 18-22%, stirs evenly and carries out homogeneous again；
(3) 40-45 DEG C is cooled to milk, by the lactobacillus delbruockii subspecies bulgaricus of milk quality 0.8-1.5% and thermophilic chain
Coccus mixed culture fermentation agent, which is added in milk, to be mixed well, and milk sealing is put into cultivation and fermentation 7- in 40-45 DEG C of insulating box
10h is transferred to 3-5 DEG C of refrigeration after-ripening 20-28h and obtains Yoghourt；
(4) Yoghourt is spray-dried in powdery and obtains finished product.
2. a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder according to claim 1, it is characterised in that: homogeneous is
1-5min is carried out under 15-25MPa pressure.
3. a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder according to claim 1, it is characterised in that: high temperature goes out
Bacterium is the 5-10min that sterilizes under 95-100 DEG C of high temperature.
4. a kind of new method for preparing kudzuvine root flavor and restoring sour milk powder according to claim 1, it is characterised in that: spraying dry
Dry operating parameter are as follows: 175-185 DEG C of intake air temperature, 77-83 DEG C of air outlet temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810929363.1A CN108967539A (en) | 2018-08-15 | 2018-08-15 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810929363.1A CN108967539A (en) | 2018-08-15 | 2018-08-15 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
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| CN108967539A true CN108967539A (en) | 2018-12-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810929363.1A Pending CN108967539A (en) | 2018-08-15 | 2018-08-15 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730152A (en) * | 2019-03-25 | 2019-05-10 | 陈伟 | A kind of preparation method of pueraria lobata sour milk powder |
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| CN109730152A (en) * | 2019-03-25 | 2019-05-10 | 陈伟 | A kind of preparation method of pueraria lobata sour milk powder |
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Application publication date: 20181211 |
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