CN109090242A - A kind of royal jelly Yoghourt and preparation method thereof - Google Patents
A kind of royal jelly Yoghourt and preparation method thereof Download PDFInfo
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- CN109090242A CN109090242A CN201811021409.6A CN201811021409A CN109090242A CN 109090242 A CN109090242 A CN 109090242A CN 201811021409 A CN201811021409 A CN 201811021409A CN 109090242 A CN109090242 A CN 109090242A
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- royal jelly
- yoghourt
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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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of royal jelly Yoghourt and preparation method thereof, the royal jelly Yoghourt includes 88~92 parts of fresh milk, 6~8 parts of white granulated sugar, 0.5~1 part of royal jelly, 0.2~0.6 part of cream mixing after through Over emulsfication, homogeneous, pasteurize, fermentation and etc. be made, the sour, puckery, slightly pungent of royal jelly is improved on taste, Yoghourt is made, its original nutritional ingredient of royal jelly is not only saved, while improving Yoghourt healthy nutritive value.
Description
Technical field
The present invention relates to a kind of royal jelly Yoghourts and preparation method thereof.
Background technique
Royal jelly also known as bee milk, honeybee royal cream, queen bee cream, royal jelly, are the young worker bee glandulae pharyngeae that larva is cultivated in honeycomb
Secretion, be supplied with the food that will become the larva of queen bee and the lifelong food of queen bee.Royal jelly to human medical,
Health care etc. has numerous effects, is usually used in eak after being ill, infantile malnutrition, old body declines, leukopenia, Chronic Liver
Inflammation, duodenal ulcer, bronchial asthma, diabetes, blood disease, mental disease, essential uterine bleeding, irregular menstruation, function
The property diseases such as infertility and baldness.
Yoghourt is sterilized using raw ox (sheep) cream or milk powder as raw material, accesses lactobacillus inoculation or other probiotics through lactic acid
Product made of fermentation.Yoghourt has unique flavor and health-care efficacy, thus widely receives consumers.Dairy products are through sending out
Yoghourt is made in ferment, not only saves its original nutritional ingredient, outside such as calcium source abundant, various amino acid and multivitamin,
Certain degradation, the content phase of solubility calcium and phosphorus has occurred in the moieties such as lactose, protein and fat etc. in cream simultaneously
It should improve.Based on the above-mentioned variation in fermentation process, Yoghourt has effects that some uniquenesses, proteopepsis utilization rate improve;Cream
Calcium is converted into the water-soluble absorption of human body that is more conducive to and utilizes, and plays positive effect to skeletal metabolism and osteoporosis prevention;Yoghourt
In a large amount of biodiasmins, digestion can be enhanced, promote appetite, intestinal microecology balance, enhancing is maintained body's immunity and to prolong
Slow aging etc.;Lactose intolerance can be effectively relieved；The cometabolisms such as some bacteriocins, the B family vitamin that are generated in fermentation process
Object can enhance human immunity.Meanwhile the lactose hydrolysis in milk being made to be the glucose of monosaccharide after lactobacillus-fermented
And galactolipin is well received by consumers so that having the crowd of lactose intolerance to drink Yoghourt will not feel good.
When royal jelly is as daily health products at present, taste is sour, puckery, slightly pungent, and mouthfeel is bad, and royal jelly is applied to
It is had not been reported on dairy products development field, therefore, develops that a kind of nutritive value is abundant, royal jelly Yoghourt gesture in good taste is must
Row.
Summary of the invention
It is an object of the invention to provide a kind of royal jelly Yoghourt and preparation method thereof, improved on taste royal jelly acid,
It is puckery, slightly pungent, Yoghourt is made, not only saves its original nutritional ingredient of royal jelly, while improving Yoghourt nutrition and health care valence
Value.
The invention is realized by the following technical scheme: a kind of royal jelly Yoghourt, after the component mixing of following weight fraction
Fermentation is made: 88~92 parts of fresh milk, 6~8 parts of white granulated sugar, 0.5~1 part of royal jelly, 0.2~0.6 part of cream, composite emulsifying is steady
Determine 0.4~1 part of agent and direct putting type ferment agent for sour milk, every ten kilograms of total weights of direct putting type ferment agent for sour milk inoculum concentration are inoculated with 1 gram, hair
35~42 DEG C of ferment temperature, 6~8h of fermentation time；
The direct putting type ferment agent for sour milk strain includes streptococcus thermophilus and the Lactobacillus delbrueckii Asia that form is lyophilized
Kind；
The royal jelly selection royal jelly acid content is calculated by mass percentage, 1.8%~2.4% royal jelly.
The present invention also provides the preparation methods of above-mentioned royal jelly Yoghourt: the following steps are included:
(1) it emulsifies: choosing 88~92 parts of fresh milk, filtered by 200 mesh filter screen essences, heating makes fresh milk temperature reach 60~65
DEG C, by white granulated sugar, royal jelly, stabilizer, cream, dosage is added as required, and is stirred evenly；
(2) homogeneous: the material that step (1) obtains is cooled to 60 DEG C, the homogeneous under 100~120 Mpa pressure；
(3) pasteurize: the material that step (2) obtains is sterilized, and sterilization temperature is 90~95 DEG C, sterilizing time 30s
~35s；
(4) it ferments: when the material that step (2) obtains is cooled to 35 DEG C~40 DEG C, adding direct putting type ferment agent for sour milk strain, it is complete
It after inoculation, ferments into fermentor, ferment 6~8h under 35~42 DEG C of constant temperature；
(5) be demulsified, be filling: after being stirred demulsification processing after fermentation, progress quantitative aseptic is filling, obtains royal jelly acid
Milk.
Compared with prior art, the invention has the following advantages that Yoghourt, which is made, on taste in royal jelly and fresh milk improves
Royal jelly it is sour, puckery, slightly pungent, not only save its original nutritional ingredient of royal jelly, while improving Yoghourt nutrition guarantor
Strong value.
Specific embodiment
The present invention is specifically described below by embodiment, embodiment is served only for carrying out the present invention further
Illustrate, should not be understood as limiting the scope of the invention, those skilled in the art makees according to the content of aforementioned present invention
Some nonessential modifications and adaptations out also belong to the scope of protection of the invention.
Laboratory apparatus: homogenizer, blender, water-bath, electric furnace, beaker, triangular flask, insulating box, filter screen, measuring cup, day
Flat, refrigerator.
Experimental material: vial, fresh milk, white granulated sugar, royal jelly, cream, gelatin, diacetyl tartarate list diglycerol
Ester, pectin, streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, Bifidobacterium, lactobacillus acidophilus and Lactobacillus casei.
Embodiment 1
Fresh milk 8.9Kg is chosen, 200 mesh filter screens are crossed, white granulated sugar 0.7kg, cream 0.04kg, royal jelly are added after being heated to 65 DEG C
0.08kg, gelatin 0.015kg, diacetyl tartaric acid monodiglyceride 0.015kg, pectin 0.03kg, after mixing evenly at homogeneous
It manages (pressure 120Mpa), through 90~95 DEG C after homogeneous completion, 30S~35S pasteurization is cooled to 35 to feed liquid temperature after sterilizing
DEG C~42 DEG C when 0. 55g of inoculating bifidobacterium, tri- kinds of strains of lactobacillus acidophilus and Lactobacillus casei 0.45g, complete inoculation after fill
It is stored in ferment at constant temperature 6h in 41 DEG C of insulating boxs after triangular flask, sealing, is demulsified after fermentation filling, 120g/ bottles.
Embodiment 2
Fresh milk 8.9Kg is chosen, 200 mesh filter screens are crossed, white granulated sugar 0.7kg, cream 0.04kg, royal jelly are added after being heated to 65 DEG C
0.08kg, gelatin 0.015kg, diacetyl tartaric acid monodiglyceride 0.015kg, pectin 0.03kg, after mixing evenly at homogeneous
It manages (pressure 120Mpa), through 90~95 DEG C after homogeneous completion, 30S~35S pasteurization is cooled to 35 to feed liquid temperature after sterilizing
DEG C~42 DEG C when be inoculated with streptococcus thermophilus 1g, a kind of strain, complete inoculation after be loaded on triangular flask, 41 DEG C of constant temperature are stored in after sealing
Ferment at constant temperature 6h in case is demulsified filling after fermentation, and 120g/ bottles.Embodiment 2 selects strain different from embodiment 1, remaining
It is identical.
Embodiment 3 is inoculated with lactobacillus delbruockii subspecies bulgaricus when feed liquid temperature is cooled to 35 DEG C~42 DEG C after sterilizing
1g, a kind of strain, remaining is the same as embodiment 2.
Embodiment 4
Fresh milk 9.1Kg is chosen, 200 mesh filter screens are crossed, white granulated sugar 0.76kg, cream 0.03kg, queen bee are added after being heated to 60 DEG C
0.06kg, gelatin 0.015kg, diacetyl tartaric acid monodiglyceride 0.015kg, pectin 0.02kg are starched, after mixing evenly homogeneous
It handles (pressure 100Mpa), through 90~95 DEG C after homogeneous completion, 30S~35S pasteurization is cooled to after sterilizing to feed liquid temperature
It is inoculated with two kinds of strains of streptococcus thermophilus 0. 55g and lactobacillus delbruockii subspecies bulgaricus 0.45g at 38 DEG C~41 DEG C, completes to connect
It is loaded on triangular flask after kind, ferment at constant temperature 6h in 41 DEG C of insulating boxs is stored in after sealing, is demulsified after fermentation filling, 120g/ bottles.
5 royal jelly of embodiment selection royal jelly acid (10-hydroxy-Δ2-decenoic acid) content is calculated by mass percentage,
1.8% royal jelly, at this point, royal jelly is in acidity, PH 3.9.Remaining is same as Example 2.
6 royal jelly of embodiment selection royal jelly acid (10-hydroxy-Δ2-decenoic acid) content is calculated by mass percentage, and 2.4%
Royal jelly, at this point, royal jelly in acidity, PH 4.0, remaining is same as Example 4.
7 royal jelly of embodiment selection royal jelly acid (10-hydroxy-Δ2-decenoic acid) content is calculated by mass percentage,
2.2% royal jelly, at this point, royal jelly is in acidity, PH 4.1, remaining is same as Example 1.
Yoghourt made from embodiment 5-7 is placed to progress pH value measurement, embodiment 5 after saving 3 days in 4 DEG C of refrigerators again
Yoghourt measurement result 5.6 obtained, Yoghourt measurement result 6.0 made from embodiment 6, Yoghourt measurement result made from embodiment 7
5.8.Guarantee product in the later period of fermentation processing and the stability of the pH value of shelf life.
Yoghourt made from embodiment 1-7: being carried out the comparison of quality, smooth degree, the several aspects of astringent sense by test example 1, each
Full marks are 100 points, and subjective appreciation is completed by 40 valuation officers.Then effect is good by the high person of preceding two index scores, and latter score is low
Person's effect is good, as a result such as table 1
1 mouthfeel result of table compares
Test example 2: each 4 bottles of Yoghourt made from the method that embodiment 1-7 is respectively adopted are taken, the date of manufacture is all the same, experimental period
It is 20 days.The 1st day beneficial bacterium number of viable of each group Yoghourt is detected, places in 4 DEG C of refrigerators save respectively, respectively the 5th, 10,20
The beneficial bacterium number of viable that its measurement each group contains, and detect beneficial bacterium number of viable after placement 20 days.
By testing repeatedly, embodiment 1-7(items technical parameter is within the scope of technical solution of the present invention) bacterium selected by this product
Kind compounds for the quantitative mixing that carries out of the streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus of freeze-drying form, can reach product
Demand in terms of quality, smooth degree, astringent sense three, embodiment 1 and embodiment 7 select Bifidobacterium, lactobacillus acidophilus and cheese cream
Bacillus, strain is not right, ferments bad, and beneficial bacterium number of viable declines quickly, and the effect of embodiment 4 and 6 is best, while embodiment 6,
Selection royal jelly acid (10-hydroxy-Δ2-decenoic acid) content is calculated by mass percentage, 2.4% royal jelly, pH stable, nutrition
Value is high.
Claims (3)
1. a kind of preparation method of royal jelly Yoghourt, which is characterized in that the royal jelly Yoghourt by following weight fraction component
Mixing post-fermentation is made: 88~92 parts of fresh milk, 6~8 parts of white granulated sugar, 0.5~1 part of royal jelly, 0.2~0.6 part of cream, compound
0.4~1 part of emulsion stabilizer and direct putting type ferment agent for sour milk, the every ten kilograms of total weight inoculations of direct putting type ferment agent for sour milk inoculum concentration
1 gram；
The following steps are included:
Emulsification: choosing 88~92 parts of fresh milk, filters by 200 mesh filter screen essences, and heating makes fresh milk temperature reach 60~65 DEG C,
By white granulated sugar, royal jelly, stabilizer, cream, dosage is added as required, and is stirred evenly；
Homogeneous: the material that step (1) obtains is cooled to 60 DEG C, the homogeneous under 100~120 Mpa pressure；
Pasteurize: the material that step (2) obtains is sterilized, sterilization temperature be 90~95 DEG C, sterilizing time be 30s~
35s；
Fermentation: when the material that step (2) obtains is cooled to 35 DEG C~40 DEG C, direct putting type ferment agent for sour milk strain is added, is completed
It after inoculation, ferments into fermentor, ferment 6~8h under 35~42 DEG C of constant temperature；
Be demulsified, be filling: after being stirred demulsification processing after fermentation, progress quantitative aseptic is filling, obtains royal jelly Yoghourt.
2. a kind of preparation method of royal jelly Yoghourt according to claim 1, which is characterized in that the direct yoghourt
Starter culture includes the streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus that form is lyophilized.
3. a kind of preparation method of royal jelly Yoghourt according to claim 1, which is characterized in that the royal jelly selection
Royal jelly acid content is calculated by mass percentage, 1.8%~2.4% royal jelly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811021409.6A CN109090242A (en) | 2018-09-03 | 2018-09-03 | A kind of royal jelly Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811021409.6A CN109090242A (en) | 2018-09-03 | 2018-09-03 | A kind of royal jelly Yoghourt and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109090242A true CN109090242A (en) | 2018-12-28 |
Family
ID=64864906
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811021409.6A Pending CN109090242A (en) | 2018-09-03 | 2018-09-03 | A kind of royal jelly Yoghourt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712888A (en) * | 2021-09-06 | 2021-11-30 | 浙江辰海生命科学有限公司 | Royal jelly separated liquid fermented product, skin external preparation containing the same, and preparation method and application thereof |
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| CN102356777A (en) * | 2011-10-17 | 2012-02-22 | 河南佳源乳业股份有限公司 | Production method of honey yoghurt |
| US20120328735A1 (en) * | 2011-06-24 | 2012-12-27 | Naoto Uchida | Process for preparing casein-derived peptides by fermentation of lactic acid bacteria |
| CN104472691A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Face-beautifying yogurt and preparation method thereof |
| CN105941622A (en) * | 2016-05-25 | 2016-09-21 | 蚌埠市福淋乳业有限公司 | Fermented yogurt with fructus cannabis, purple sweet potatoes and effects of smoothing intestines and relieving constipation and method for preparing fermented yogurt |
| CN107047766A (en) * | 2017-04-28 | 2017-08-18 | 四川菊乐食品股份有限公司 | A kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof |
-
2018
- 2018-09-03 CN CN201811021409.6A patent/CN109090242A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120328735A1 (en) * | 2011-06-24 | 2012-12-27 | Naoto Uchida | Process for preparing casein-derived peptides by fermentation of lactic acid bacteria |
| CN102356777A (en) * | 2011-10-17 | 2012-02-22 | 河南佳源乳业股份有限公司 | Production method of honey yoghurt |
| CN104472691A (en) * | 2014-12-09 | 2015-04-01 | 青岛德润电池材料有限公司 | Face-beautifying yogurt and preparation method thereof |
| CN105941622A (en) * | 2016-05-25 | 2016-09-21 | 蚌埠市福淋乳业有限公司 | Fermented yogurt with fructus cannabis, purple sweet potatoes and effects of smoothing intestines and relieving constipation and method for preparing fermented yogurt |
| CN107047766A (en) * | 2017-04-28 | 2017-08-18 | 四川菊乐食品股份有限公司 | A kind of brown Yoghourt for having strong burnt odor taste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712888A (en) * | 2021-09-06 | 2021-11-30 | 浙江辰海生命科学有限公司 | Royal jelly separated liquid fermented product, skin external preparation containing the same, and preparation method and application thereof |
| CN113712888B (en) * | 2021-09-06 | 2023-05-12 | 浙江辰海生命科学有限公司 | Royal jelly separating liquid fermentation product, external skin preparation containing same, and preparation method and application thereof |
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