CN109169906A - A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof - Google Patents
A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof Download PDFInfo
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- CN109169906A CN109169906A CN201811008796.XA CN201811008796A CN109169906A CN 109169906 A CN109169906 A CN 109169906A CN 201811008796 A CN201811008796 A CN 201811008796A CN 109169906 A CN109169906 A CN 109169906A
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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
- 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
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof, and preparing raw material includes goat milk powder, mango, loquat, mogroside, Sucralose, antierythrite, galactooligosaccharide, inulin, strain and pure water.Sucrose is substituted using mogroside, Sucralose and antierythrite, bifidus factor galactooligosaccharide and dietary fiber inulin is added, is conducive to intestines peristalsis, the nutritional ingredient of goat milk is close to breast milk, it easily absorbs, mango is added and loquat promotes mouthfeel, improves the smell of mutton of goat milk.In preparation method, by milk, homogeneous can make to obtain micronization with the solid particle of liquid carrier under high pressure and certain temperature, to enable the various materials in system are more uniform to be mutually mixed, so that Siraitia grosvenorii flavor fermentation sheep cream has better stability.Low temperature After-ripening can make the property of lactalbumin and casein constantly tend to more stable state, to extend the shelf life.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of Siraitia grosvenorii flavor fermentation sheep cream and its preparation sides
Method.
Background technique
Flavored fermented milk refers to using raw ox (sheep) cream or milk powder as raw material, adds other raw materials, pH value after being sterilized, being fermented
It reduces, addition or product made of not adding food additives, nutrition fortifier, fruits and vegetables, cereal etc. before or after fermenting.Flavor hair
Kefir milk is other than protein rich in, carbohydrate, minerals and various vitamins, due also to the effect of lactic acid bacteria, makes raw ox
Not easily digested lactose becomes lactic acid in (sheep) cream or milk powder, plays and inhibits harmful microbe growth in enteron aisle
The effect that human consumption absorbs is promoted in breeding.With the flavored fermented milk of sheep newborn (milk) or milk powder preparation compared to cow's milk (milk) or
Milk powder has higher nutritive value, and the fatty partial size contained in goat milk is 2 microns, is easier to human body compared to milk
It digests and assimilates.Protein in goat milk is mainly casein and lactalbumin, and the ratio and people of casein and lactalbumin
Milk is close, is easily absorbed by the human body.Content of mineral substances in goat milk is higher than milk, in addition, calcium, phosphorus, potassium, magnesium, chlorine in goat milk and
The content of the elements such as manganese is also above milk.Nucleic acid content in goat milk is higher than milk and people's milk, and the basic unit for constituting nucleic acid is
Nucleotide, in the nucleotide of goat milk, the content of atriphos (ATP) is higher, and nucleic acid is the basic component of cell, it
Occupy extremely important status in the vital movement of biology.
The mouthfeel and nutrition of horn of plenty flavored fermented milk occur by adding fruit or juice in flavored fermented milk
The flavored fermented milk of various tastes, the appearance of various flavored fermented milks provide not only diversified mouthfeel, but also abundant
The nutritive value of flavored fermented milk.For the sugariness for making flavored fermented milk reach suitable, it will usually the sucrose of appropriate amount is added,
The heat of sucrose is higher, and excessive edible sucrose easily causes obesity, is not suitable for slimmer and patients with diabetes mellitus, this
Outside, sucrose is also easy to be converted to the enamel of acidic materials corrosion tooth by the bacterium in oral cavity, leads to children caries and decayed tooth,
It is unfavorable for the dental growth of children, excessive edible sucrose also will affect absorption of the human body to calcium.Sugar in Siraitia grosvenorii has medicine
The effect of common source is eaten, it is diabetes, overweight people, preventing decayed tooth that the sugar contained, which has the characteristics that sugariness is high, sweet taste is pure and empty calory,
Tooth children etc. are afraid of sugared crowd preferably generation sugared sweet taste product, to the immunity for improving human body, prevention and inhibit hyperlipidemia, diabetes,
Obesity and related disease are proliferated Bifidobacterium, optimize internal microbial ecological balance and play an important role, and its sweet taste is held
The continuous time is long, no brown stain, no Fermented, is conducive to the true qualities for keeping food, can more extend food compared to than sucrose product
Shelf-life.
In the preparation process of flavored fermented milk, due to the defect of preparation process, it is low often to there is raw material availability, produces
The lower problem of product production capacity, this causes the production efficiency of flavored fermented milk lower.In addition, existing flavored fermented milk is because making
Fermented rear reheating causes viable bacteria therein to be killed, nutritive value decreases during standby to extend the shelf life.
Summary of the invention
The present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof, is contained with solving existing flavored fermented milk
The problem of some heats are excessively high and preparation method will lead to nutritive loss.
The present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream, the Siraitia grosvenorii flavor fermentation sheep cream prepare raw material according to
Mass fraction includes: 10-17 parts of goat milk powder, 10-30 parts of mango, 2-5 parts of loquat, 0.001-0.03 parts of mogroside, trichlorine
0.001-0.005 parts of sucrose, 0.1-1 parts of antierythrite, 0.1-2 parts of galactooligosaccharide, 0.1-4 parts of inulin, 2-4 parts of strain and
50-70 parts of pure water.
Wherein, goat milk powder is the milk powder made by goat milk, and the fatty partial size contained in goat milk is 2 microns, compared to
Milk is easier to the digestion and absorption of human body.Protein in goat milk is mainly casein and lactalbumin, and casein and cream
Albuminised ratio and people's milk are close, are easily absorbed by the human body.Content of mineral substances in goat milk is higher than milk, in addition, in goat milk
The content of the elements such as calcium, phosphorus, potassium, magnesium, chlorine and manganese is also above milk.Nucleic acid content in goat milk is higher than milk and people's milk, constitutes
The basic unit of nucleic acid is nucleotide, and in the nucleotide of goat milk, the content of atriphos (ATP) is higher, and nucleic acid is cell
Basic component, it biology vital movement in occupy extremely important status.
Mango sugar, vitamin, protein, carrotene and the essential trace elements of the human body rich in for example selenium, calcium,
Phosphorus, potassium, iron etc..Edible mango has the function of gut purge stomach, anticancer, beautification skin and sterilization, additionally it is possible to prevent and treat high blood
Pressure, artery sclerosis and constipation.
Loquat nutrition is rich, fructose, glucose, potassium, phosphorus, iron, calcium and vitamin A, B, C etc. containing there are many, loquat
Carotene carotene content is third position in each fruit, and loquat has effects that moistening lung, cough-relieving, quenches the thirst.
Mogroside is prepared using new fresh fructus momordicae, and Siraitia grosvenorii is sweet in flavor cool in nature, and return lung, large intestine channel have moistening lung to arrest cough, life
The effect of saliva quenches the thirst it is suitable for lung heat or xeropulmonary cough, pertussis and hot summer weather fluid deficiency and thirst etc., in addition there are the function of relax bowel and defecation
Effect.Also contain a large amount of vitamin C in Siraitia grosvenorii, has the function of hypoglycemic and reducing blood lipid.Also contain fructose, amino in Siraitia grosvenorii
The nutrients such as acid, flavones, protein, fatty acid and manganese, iron, selenium, nutritive value with higher.
Sucralose is uniquely using sucrose as the functional sweetener of raw material, and sugariness is up to 600 times of sucrose, this sweetener
Have the characteristics that noenergy, sugariness are high, sweet taste is pure, highly safe, is one of current classic functional sweetener, trichlorine
Sucrose is white powder product, physico-chemical property relatively sucrose, the characteristic with high temperature resistant and acid and alkali-resistance, temperature and pH value
Variation on the sugariness of Sucralose almost without influence, suitable in food processing high-temperature sterilization, be spray-dried, bake, squeeze
Etc. techniques.Sucralose empty calory, not cariogenic, pH wide adaptability are suitable for acidity to neutral food, to the unhappinesses such as puckery, bitter
Taste has cover effect, soluble easily in water, and when dissolution is not allowed to be also easy to produce foaming phenomena.
Antierythrite is made by glucose fermentation, be white crystalline powder, have sugariness is low, stability is high, heat of solution is high,
The feature that solubility is high, hygroscopicity is low.The sugariness of antierythrite only has the 60%-70% of sucrose, and entrance has cooling taste, taste
It is pure, without rear bitter sense.Antierythrite is sufficiently stable to acid, heat, and acid-fast alkali-proof is all very high.When antierythrite is dissolved in the water
With endothermic effect, heat of solution only has 97.4KJ/KG, and the heat absorption degree than glucose and D-sorbite is all high, has when eating clear
Cool feeling.Antierythrite is very easy to crystallization, and can be used for food surface prevents Moisture absorbability of food and go bad.Antierythrite is not dropped by enzyme
Solution, is not involved in glycometabolism and change of blood sugar, is suitable for patients with diabetes mellitus, will not ferment in colon, will not cause stomach not
It fits, not saprodontia.
Galactooligosaccharide is refined milky white or yellowish through techniques such as enzymatic hydrolysis synthesis spray drying using whey as raw material
Powder is the functional oligose of breast milk.Galactooligosaccharide is that Bifidobacterium in human body intestinal canal, Lactobacillus acidophilus etc. are beneficial
The fabulous nutrient source of bacterium and effective proliferation factor, while there is effectiveness identical with plant fiber, it can promote enterogastric peristalsis, change
The digestion and absorption function of kind human body intestinal canal.
Inulin is the deposit polysaccharide in plant, and having reduces blood glucose, promote mineral absorption, adjust enteric microorganism bacterium
Group, adjusts blood lipid at proliferation Bifidobacterium, and anti-caries tooth improves intestinal health and prevents the effect of constipation, additionally it is possible to inhibit toxic
The generation of fermentation material, to protect liver.Edible inulin can reduce the pigementation of skin, there is the function of whitening and beautifying skin
Effect, makes skin become brilliance delicacy glossy.
Strain is used for microorganism of the fermentation process as living-cell catalyst, and in the present invention, the strain of use includes protecting to add
Leah lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus casei.
Pure water is the diluent that Siraitia grosvenorii flavor fermentation sheep cream respectively prepares raw material, for Siraitia grosvenorii flavor fermentation sheep is newborn
It is diluted to the concentration of suitable mouthfeel.
For Siraitia grosvenorii flavor fermentation sheep cream provided by the invention, the Siraitia grosvenorii flavor fermentation sheep protein of milk content
2-10% can be reached, fat content can reach 1.8-6%, to meet the needs of people are to protein and fat regimen amount.
More preferably, the raw material for preparing of Siraitia grosvenorii flavor fermentation sheep cream provided by the invention includes: according to mass fraction
14 parts of goat milk powder, 10 parts of mango, 4 parts of loquat, 0.018 part of mogroside, 0.002 part of Sucralose, 0.8 part of antierythrite,
0.8 part of galactooligosaccharide, 2 parts of inulin, 2 parts of strain and 66.38 parts of pure water.
The present invention also provides a kind of preparation method of Siraitia grosvenorii flavor fermentation sheep cream, which is specifically included:
S100: new fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively.
In the preparation method of Siraitia grosvenorii flavor fermentation sheep cream provided by the invention, mogroside, mango pulp and loquat
The preparation of slurry is not contained additive, is conducive to absorption of human body using pure, fresh Siraitia grosvenorii, mango and loquat preparation.
The preparation method of mogroside, mango pulp and loquat slurry is described separately below.
In a first aspect, the method for taking new fresh fructus momordicae to prepare mogroside specifically includes:
S110: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6-10 valve, broken Siraitia grosvenorii is passed through continuous
Adverse current is extracted, and extracting solution is obtained.
Using the Siraitia grosvenorii of fresh, no disease and pests harm, maturation.By Siraitia grosvenorii using broken crusher machine, each fresh fruit is crushed to
6-10 valve is standard.The Siraitia grosvenorii extracting solution for using Continuous Countercurrent Extraction method to cross broken Siraitia grosvenorii, it is spare.
The extraction process of Continuous Countercurrent Extraction method is, firstly, in solvent penetration to plant tissue cell, then, many cells
Interior solute parsing is dissolved in solvent, finally, solute is from cell interior to external diffusion.Effective component is dense in plant and solvent
Degree difference is to influence the principal element of extraction process, and concentration difference is bigger, then the motive force for leaching mass transfer is bigger.The speed of mass transfer is got over
Fastly, the leaching rate of effective component is bigger.Concentration difference is bigger, and the diffusion rate of effective component is also faster.Continuous dynamic countercurrent mentions
During taking, when due to continuous feed liquor and continuous liquid out, there are continuous concentration gradients in solvent, so that extracting solution be allow to obtain
It obtains than faster leaching velocity, it is also possible to obtain relatively high extract concentration.
S111: the extracting solution is crossed into 200-400 mesh and obtains filtrate.
S112: it is centrifuged the filtrate and obtains centrifugate.
S113: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.
Compound enzymatic reagent is added in centrifugate to be digested, enzymolysis liquid is obtained.The additional amount of compound enzymatic reagent is to extract
The 0.01-0.03w/v% of liquid product.If the additive amount of compound enzymatic reagent is less than 0.01w/v%, hydrolysis result will lead to sharply
Decline.If the additive amount of compound enzymatic reagent is higher than 0.03w/v%, is promoted again without positive effect, continue growing the use of complex enzyme
Compound enzymatic reagent can be only lost in amount.Therefore, the additional amount of compound enzymatic reagent is the 0.01-0.03w/v% of extracting liquid volume.At this
In application, protease reagent includes the complex enzyme of cellulase, pectase, protease.
Determined by many experiments, hydrolysis temperature be 30-50 DEG C, enzymolysis time be 2-4h and enzymatic hydrolysis pH be 3-
Under conditions of 6, the hydrolysis result of protease reagent is best.
S114: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem
Chromatographic column collects efflux.
Enzymolysis liquid after destroy the enzyme treatment, successively passes through the alumina chromatographic column and activated carbon chromatography of tandem at 90 DEG C
Column, collection obtain efflux.
S115: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained
Ultrafiltration filter liquor.
In general, the molecular weight of Ultra filtration membrane molecule includes two kinds of 3-5 ten thousand and ten thousand dalton of 8-10.The study found that ultrafiltration
Film can divide under conditions of pressure is 1-2MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm
Separate out the molecule that molecular weight is ten thousand dalton of 8-10.Therefore, in this application, by efflux using ultrafiltration membrane carry out ultrafiltration to compared with
Small volume, obtains filtrate.After efflux flows through ultrafiltration membrane, on ultrafiltration membrane plus water carries out ultrafiltration.By what is obtained after water ultrafiltration
The filtrate obtained after filtrate and efflux ultrafiltration is mixed to get filter liquor.When the conductivity of filter liquor is less than or equal to 500 μ s/cm
When, stop adding water ultrafiltration, filter liquor at this time is ultrafiltration filter liquor.
S116: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor
Cm obtains nanofiltration retentate fluid.
In general, the molecular weight of nanofiltration UF membrane molecule includes two kinds of 600-1000 and 2000-5000 dalton.Research hair
Existing, nanofiltration membrane is under conditions of pressure is 2-4MPa, temperature is 10-25 DEG C and filter liquor conductivity is less than or equal to 500 μ s/cm
The molecule that molecular weight is 2000-5000 dalton can be isolated.Therefore, in this application, ultrafiltration filter liquor is used into nanofiltration
Film is isolated and purified to lesser volume, and filtrate is obtained.After ultrafiltration filter liquor flows through nanofiltration membrane, in nanofiltration membrane plus water is carried out
Nanofiltration.The filtrate obtained after the filtrate obtained after water nanofiltration and the nanofiltration of ultrafiltration filter liquor is mixed to get filter liquor.Work as filter liquor
Conductivity be less than or equal to 500 μ s/cm when, stop plus water nanofiltration, filter liquor at this time is nanofiltration retentate fluid.In the application
In, the volume of nanofiltration retentate fluid is the 10-30% of effluent volume.
S117: the nanofiltration retentate fluid is obtained into destainer by decolorizing resin column.
S118: the destainer is concentrated and obtains mangosteen juice.
S119: part Siraitia grosvenorii concentrate is taken to obtain mogroside, the moisture of the mogroside through microwave drying
Content is less than 5%.
Part Siraitia grosvenorii concentrate is taken to be put into vacuum oven, the pressure for adjusting vacuum oven is -0.085MPa, is done
Dry temperature is 40-45 DEG C, obtains mogroside of the moisture content less than 5%, moisture content is less than 5% energy in mogroside
Enough guarantee mogroside in use, sweet taste can release to greatest extent.
Second aspect, the method for taking fresh mango preparation mango pulp specifically include:
S120: fresh mango is taken to be cleaned, removed the peel and stoning processing, mango is put into fruit pulping machince by treated
Obtained slurries are crossed 60-80 mesh removal crude fibre, obtain mango pulp by mashing.
Mashing can be avoided mangrove bark and generate disintegrating slag in mashing after mango is removed the peel, and influences the quality of mango pulp, also can
Enough prevent disintegrating slag from blocking filter screen.
The third aspect, the method for taking fresh loquat preparation loquat slurry specifically include:
S130: fresh loquat is taken to be cleaned, removed the peel and stoning processing, loquat is put into fruit pulping machince by treated
Obtained slurries are crossed 60-80 mesh removal crude fibre, obtain loquat slurry by mashing.
Mashing can be avoided loquat skin and generate disintegrating slag in mashing after loquat is removed the peel, and influences the quality of loquat slurry, also can
Enough prevent disintegrating slag from blocking filter screen.
S200: taking goat milk powder to be added in 45-50 DEG C of pure water, shear agitation under conditions of 1400-1600r/min
15-20min, then stirring hydration 30-40min under conditions of 100-200r/min, obtain goat milk liquid.
After goat milk powder is added in pure water, first under higher shear agitation rate, uniformly divide after goat milk powder is broken up
It dissipates and preliminarily solubilised is in pure water, be then completely dissolved in goat milk powder in pure water under lower stirring rate again,
Under aquation, so that goat milk powder is reached the mouthfeel of fresh milk, prevent coarse granule, causes asking for coarse mouthfeel and state labile
Topic, to extend the quality guarantee period of Siraitia grosvenorii flavor fermentation sheep cream.
S300: being added to the mango pulp and loquat slurry in the goat milk liquid and mix, and stirring 10-15min is mixed
Milk a.
S400: Sucralose, antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added to described mixed
It closes and is mixed in milk a, it is quantitative with 50-55 DEG C of pure water after stirring 10-15min, obtain mixing milk b.
Sucralose, antierythrite, galactooligosaccharide, inulin and the mogroside are dusty raw materials, therefore are added
The speed entered is not easy too fast, prevents conglomeration.Sucralose, antierythrite, low can be made using 50-55 DEG C of pure water when quantitative
Poly- galactolipin, inulin and the mogroside powder is more stable is dispersed and dissolved in system, the lower pure water of temperature
The degree of scatter that will lead to powder reduces.
S500: under conditions of homogenizing temperature is 55-60 DEG C, homogenization pressure is 15-18MPa by the mixing milk b
Matter.
Mixing milk b homogeneous under high pressure and certain temperature can make to obtain ultra micro with the solid particle of liquid carrier
Refinement, so that the Siraitia grosvenorii flavor fermentation sheep cream has better stability.In the present invention, the fat in milk b is mixed
With protein granule under conditions of heating and high pressure, it is fractured into the smaller particle of granularity, to make the various objects in system
Material can be more uniform be mutually mixed, to prevent the fatty particle in system from floating, avoid being layered, finally stablized,
Uniform product facilitates the quality guarantee period for promoting product.In addition, the product after high-pressure homogeneous, due to the substance grain in system
It spends smaller, it is easier to which human body digests and assimilates it.
S600: by after homogeneous it is described mixing milk b 90-95 DEG C at a temperature of sterilize 300-350s.
In homogenizing process, air can be mixed by mixing in milk b, the presence of air can promote to mix bacterium in milk b and
Microorganism growth causes milk rotten, is unfavorable for saving.In addition, the presence of such bacterium also will affect subsequent fermentation process,
In the present invention, using pasteurization, 90-95 DEG C at a temperature of sterilize 300-350s, the bacterium in milk b and micro- will be mixed
Bioscrubbing.Pasteurization uses the temperature of the boiling point lower than water to heat mixing milk b, reaches and kills micro- life
The purpose of object trophosome can reach sterilization purpose and not damage the nutritional ingredient of mixing milk b.
S700: being cooled to 43-44 DEG C for the mixing milk b after sterilization, described mixed after taking strain to be added to cooling
It closes and is mixed in milk b, stirring 15-20min obtains mixing milk c.
Mixing milk b is cooled to the temperature of suitable strain fermentation, ferments, stirs to mixing milk b convenient for strain
Process can be such that strain is uniformly mixed with mixing milk b, make to mix the more abundant of milk b fermentation.
S800: by it is described mixing milk c 42-44 DEG C at a temperature of fermentation 3-4h obtain mixing milk d, the mixed milk
The pH value of liquid d is 4.4-4.5.
Contain casein in mixing milk c, when the pH value of fermentation system is down to the isoelectric point of casein, i.e. pH value is 4.3-
When 4.4, casein denaturation solidification generates the three-dimensional netted system skeleton of micellar casein and water phase even into curdy, constraint
Free moisture makes system keep stablizing.
S900: the mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep in 0-5 DEG C of at a temperature of after-ripening 12-14h
Cream.
Low temperature can make the strain in milk stop fermentation, be suppressed the breeding of strain, to control Siraitia grosvenorii
The acidity of flavor fermentation sheep cream, so that it will not peracid, to have better mouthfeel.The strain mixed in milk d sends out milk
Some enzymes can be generated during ferment, these enzymes can be by some metabolites slowly decomposition and inversion Cheng Fang during deepfreeze
Fragrance matter, such as biacetyl, acetaldehyde, to promote the mouthfeel and taste of Siraitia grosvenorii flavor fermentation sheep cream.In addition, After-ripening
In, the property of lactalbumin and casein in Siraitia grosvenorii flavor fermentation sheep cream constantly tends to more stable state, is not easy
It is rotten, to extend the quality guarantee period of Siraitia grosvenorii flavor fermentation sheep cream.
The technical solution that the embodiment of the present invention provides can include the following benefits:
The present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof, the system of the Siraitia grosvenorii flavor fermentation sheep cream
Standby raw material includes goat milk powder, mango, loquat, mogroside, Sucralose, antierythrite, galactooligosaccharide, inulin, strain
And pure water.The fatty partial size that goat milk powder contains is 2 microns, compared to the digestion and absorption that milk is easier to human body.Sheep
Protein in milk is mainly casein and lactalbumin, and the ratio of casein and lactalbumin and people's milk are close, are easy to
Absorption of human body.Content of mineral substances in goat milk is higher than milk, in addition, the elements such as calcium, phosphorus, potassium, magnesium, chlorine and manganese in goat milk contain
Amount is also above milk.Mango sugar, vitamin, protein, carrotene and the essential trace elements of the human body rich in are such as
Selenium, calcium, phosphorus, potassium, iron etc..Edible mango has the function of gut purge stomach, anticancer, beautification skin and sterilization, additionally it is possible to prevent and treat
Hypertension, artery sclerosis and constipation.Loquat nutrition is rich, containing there are many fructose, glucose, potassium, phosphorus, iron, calcium and vitamins
A, B, C etc., the carotene carotene content of loquat are third position in each fruit, and loquat has effects that moistening lung, cough-relieving, quenches the thirst.Arhat
Fruit sweet tea glycosides is prepared using new fresh fructus momordicae, and Siraitia grosvenorii is sweet in flavor cool in nature, return lung, large intestine channel, the function for having moistening lung to arrest cough, promoting the production of body fluid to quench thirst
The effect of effect is suitable for lung heat or xeropulmonary cough, pertussis and hot summer weather fluid deficiency and thirst etc., and in addition there are relax bowel and defecation.Siraitia grosvenorii
In also contain a large amount of vitamin C, have the function of hypoglycemic and reducing blood lipid.In Siraitia grosvenorii also containing fructose, amino acid, flavones,
The nutrients such as protein, fatty acid and manganese, iron, selenium, nutritive value with higher.Present invention mogroside, three
Chlorine sucrose and antierythrite substitute sucrose, add bifidus factor galactooligosaccharide and dietary fiber inulin, are conducive to intestines peristalsis,
The mango of addition and loquat can also promote the mouthfeel of Siraitia grosvenorii flavor fermentation sheep cream, improve the smell of mutton of goat milk.Of the invention
In preparation method, by milk, homogeneous can make to obtain ultra micro with the solid particle of liquid carrier under high pressure and certain temperature
Refinement, fat and protein in milk are fractured into the smaller particle of granularity, to enable various materials in system more
Add and be uniformly mutually mixed, so that the Siraitia grosvenorii flavor fermentation sheep cream has better stability.Low temperature After-ripening energy
So that the property of lactalbumin and casein in Siraitia grosvenorii flavor fermentation sheep cream is constantly tended to more stable state, is not easy
It is rotten, to extend the quality guarantee period of Siraitia grosvenorii flavor fermentation sheep cream.
It should be understood that above general description and following detailed description be only it is exemplary and explanatory, not
It can the limitation present invention.
Detailed description of the invention
Fig. 1 is the preparation flow schematic diagram of Siraitia grosvenorii flavor fermentation sheep cream provided in an embodiment of the present invention；
Fig. 2 is the preparation flow schematic diagram of mogroside provided in an embodiment of the present invention；
Fig. 3 is the preparation flow schematic diagram of mango pulp provided in an embodiment of the present invention；
Fig. 4 is the preparation flow schematic diagram of loquat provided in an embodiment of the present invention slurry.
Specific embodiment
Please refer to attached drawing 1-4, wherein attached drawing 1-4 respectively illustrates Siraitia grosvenorii flavor fermentation provided in an embodiment of the present invention
The preparation flow schematic diagram of sheep cream, the preparation flow schematic diagram of mogroside, mango pulp preparation flow schematic diagram and Pi
The preparation flow schematic diagram of rake slurry.The description of following specific embodiments is based on attached drawing 1-4.
Embodiment 1
The embodiment of the present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream, and the Siraitia grosvenorii flavor fermentation sheep cream is according to mass parts
Number includes: 14 parts of goat milk powder, 10 parts of mango, 4 parts of loquat, 0.018 part of mogroside, 0.002 part of Sucralose, antierythrite
0.8 part, 0.8 part of galactooligosaccharide, 2 parts of inulin, 2 parts of strain and 66.38 parts of pure water.
Wherein, the strain includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and does
Lactobacillus paracasei.
The embodiment of the present invention also provides the preparation method of Siraitia grosvenorii flavor fermentation sheep cream, which includes:
S100: new fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively.
S110: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 6 valves, broken Siraitia grosvenorii is passed through continuous inverse
Stream extracts, and obtains extracting solution.
S111: the extracting solution is crossed into 400 meshes and obtains filtrate.
S112: it is centrifuged the filtrate and obtains centrifugate.
S113: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.
S114: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem
Chromatographic column collects efflux.
S115: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained
Ultrafiltration filter liquor.
S116: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor
Cm obtains nanofiltration retentate fluid.
S117: the nanofiltration retentate fluid is obtained into destainer by decolorizing resin column.
S118: the destainer is concentrated and obtains mangosteen juice.
S119: part Siraitia grosvenorii concentrate is taken to obtain mogroside, the moisture of the mogroside through microwave drying
Content is less than 5%.
S120: fresh mango is taken to be cleaned, removed the peel and stoning processing, mango is put into fruit pulping machince by treated
Obtained slurries are crossed 60 meshes removal crude fibre, obtain mango pulp by mashing.
S130: fresh loquat is taken to be cleaned, removed the peel and stoning processing, loquat is put into fruit pulping machince by treated
Obtained slurries are crossed 60 meshes removal crude fibre, obtain loquat slurry by mashing.
S200: taking goat milk powder to be added in 45 DEG C of pure water, shear agitation 15min under conditions of 1400r/min, then
Stirring hydration 30min, obtains goat milk liquid under conditions of 100r/min.
S300: being added to the mango pulp and loquat slurry in the goat milk liquid and mix, and stirring 10min obtains mixing milk
a。
S400: Sucralose antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added to the mixing
It is mixed in milk a, it is quantitative with 50 DEG C of pure water after stirring 10min, obtain mixing milk b.
S500: by the mixing milk b under conditions of homogenizing temperature is 55 DEG C, homogenization pressure is 15MPa homogeneous.
S600: by after homogeneous it is described mixing milk b 90 DEG C at a temperature of, using pasteurization sterilize 300s.
S700: being cooled to 43 DEG C for the mixing milk b after sterilization, and strain is taken to be added to the mixed milk after cooling
It is mixed in liquid b, stirring 15min obtains mixing milk c.
S800: the mixing milk c is obtained into mixing milk d, the mixing milk d in 42 DEG C of at a temperature of fermentation 3h
PH value is 4.4.
S900: the mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep cream in 5 DEG C of at a temperature of after-ripening 12h.
Embodiment 2
The embodiment of the present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream, and the Siraitia grosvenorii flavor fermentation sheep cream is according to mass parts
Number includes: 13 parts of goat milk powder, 11 parts of mango, 3 parts of loquat, 0.018 part of mogroside, 0.002 part of Sucralose, antierythrite
0.3 part, 0.3 part of galactooligosaccharide, 1 part of inulin, 2 parts of strain and 69.38 parts of pure water.
Wherein, the strain includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and does
Lactobacillus paracasei.
The embodiment of the present invention also provides the preparation method of Siraitia grosvenorii flavor fermentation sheep cream, which includes:
S100: new fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively.
S110: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 8 valves, broken Siraitia grosvenorii is passed through continuous inverse
Stream extracts, and obtains extracting solution.
S111: the extracting solution is crossed into 300 meshes and obtains filtrate.
S112: it is centrifuged the filtrate and obtains centrifugate.
S113: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.
S114: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem
Chromatographic column collects efflux.
S115: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained
Ultrafiltration filter liquor.
S116: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor
Cm obtains nanofiltration retentate fluid.
S117: the nanofiltration retentate fluid is obtained into destainer by decolorizing resin column.
S118: the destainer is concentrated and obtains mangosteen juice.
S119: part Siraitia grosvenorii concentrate is taken to obtain mogroside, the moisture of the mogroside through microwave drying
Content is less than 5%.
S120: fresh mango is taken to be cleaned, removed the peel and stoning processing, mango is put into fruit pulping machince by treated
Obtained slurries are crossed 70 meshes removal crude fibre, obtain mango pulp by mashing.
S130: fresh loquat is taken to be cleaned, removed the peel and stoning processing, loquat is put into fruit pulping machince by treated
Obtained slurries are crossed 70 meshes removal crude fibre, obtain loquat slurry by mashing.
S200: taking goat milk powder to be added in 47 DEG C of pure water, shear agitation 17min under conditions of 1500r/min, then
Stirring hydration 35min, obtains goat milk liquid under conditions of 150r/min.
S300: being added to the mango pulp and loquat slurry in the goat milk liquid and mix, and stirring 12min obtains mixing milk
a。
S400: Sucralose antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added to the mixing
It is mixed in milk a, it is quantitative with 52 DEG C of pure water after stirring 12min, obtain mixing milk b.
S500: by the mixing milk b under conditions of homogenizing temperature is 57 DEG C, homogenization pressure is 17MPa homogeneous.
S600: by after homogeneous it is described mixing milk b 90 DEG C at a temperature of, using pasteurization sterilize 300s.
S700: being cooled to 43 DEG C for the mixing milk b after sterilization, and strain is taken to be added to the mixed milk after cooling
It is mixed in liquid b, stirring 17min obtains mixing milk c.
S800: by it is described mixing milk c 43 DEG C at a temperature of fermentation 3.5h obtain mixing milk d, the mixing milk d
PH value be 4.4.
S900: the mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep cream in 3 DEG C of at a temperature of after-ripening 13h.
Embodiment 3
The embodiment of the present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream, and the Siraitia grosvenorii flavor fermentation sheep cream is according to mass parts
Number includes: 10 parts of goat milk powder, 20 parts of mango, 4 parts of loquat, 0.018 part of mogroside, 0.002 part of Sucralose, antierythrite
0.8 part, 0.8 part of galactooligosaccharide, 2 parts of inulin, 2 parts of strain and 60.38 parts of pure water.
Wherein, the strain includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and does
Lactobacillus paracasei.
The embodiment of the present invention also provides the preparation method of Siraitia grosvenorii flavor fermentation sheep cream, which includes:
S100: new fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively.
S110: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 10 valves, broken Siraitia grosvenorii is passed through continuous inverse
Stream extracts, and obtains extracting solution.
S111: the extracting solution is crossed into 400 meshes and obtains filtrate.
S112: it is centrifuged the filtrate and obtains centrifugate.
S113: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.
S114: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem
Chromatographic column collects efflux.
S115: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained
Ultrafiltration filter liquor.
S116: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor
Cm obtains nanofiltration retentate fluid.
S117: the nanofiltration retentate fluid is obtained into destainer by decolorizing resin column.
S118: the destainer is concentrated and obtains mangosteen juice.
S119: part Siraitia grosvenorii concentrate is taken to obtain mogroside, the moisture of the mogroside through microwave drying
Content is less than 5%.
S120: fresh mango is taken to be cleaned, removed the peel and stoning processing, mango is put into fruit pulping machince by treated
Obtained slurries are crossed 80 meshes removal crude fibre, obtain mango pulp by mashing.
S130: fresh loquat is taken to be cleaned, removed the peel and stoning processing, loquat is put into fruit pulping machince by treated
Obtained slurries are crossed 80 meshes removal crude fibre, obtain loquat slurry by mashing.
S200: taking goat milk powder to be added in 50 DEG C of pure water, shear agitation 20min under conditions of 1600r/min, then
Stirring hydration 40min, obtains goat milk liquid under conditions of 200r/min.
S300: being added to the mango pulp and loquat slurry in the goat milk liquid and mix, and stirring 15min obtains mixing milk
a。
S400: Sucralose antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added to the mixing
It is mixed in milk a, it is quantitative with 55 DEG C of pure water after stirring 15min, obtain mixing milk b.
S500: by the mixing milk b under conditions of homogenizing temperature is 60 DEG C, homogenization pressure is 18MPa homogeneous.
S600: by after homogeneous it is described mixing milk b 90 DEG C at a temperature of, using pasteurization sterilize 300s.
S700: being cooled to 44 DEG C for the mixing milk b after sterilization, and strain is taken to be added to the mixed milk after cooling
It is mixed in liquid b, stirring 20min obtains mixing milk c.
S800: the mixing milk c is obtained into mixing milk d, the mixing milk d in 44 DEG C of at a temperature of fermentation 4h
PH value is 4.5.
S900: the mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep cream in 5 DEG C of at a temperature of after-ripening 14h.
Embodiment 4
The embodiment of the present invention provides a kind of Siraitia grosvenorii flavor fermentation sheep cream, and the Siraitia grosvenorii flavor fermentation sheep cream is according to mass parts
Number includes: 10 parts of goat milk powder, 29 parts of mango, 4 parts of loquat, 0.003 part of mogroside, 0.005 part of Sucralose, antierythrite
0.1 part, 0.1 part of galactooligosaccharide, 4 parts of inulin, 2 parts of strain and 50.792 parts of pure water.
Wherein, the strain includes lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and does
Lactobacillus paracasei.
The embodiment of the present invention also provides the preparation method of Siraitia grosvenorii flavor fermentation sheep cream, which includes:
S100: new fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively.
S110: Siraitia grosvenorii is crushed, and it is standard that each fresh fruit, which is crushed to 8 valves, broken Siraitia grosvenorii is passed through continuous inverse
Stream extracts, and obtains extracting solution.
S111: the extracting solution is crossed into 200 meshes and obtains filtrate.
S112: it is centrifuged the filtrate and obtains centrifugate.
S113: protease reagent is added in the centrifugate and is digested, enzymolysis liquid is obtained.
S114: then the enzymolysis liquid first enzyme deactivation at 90 DEG C passes through the alumina chromatographic column and active carbon of tandem
Chromatographic column collects efflux.
S115: the efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, is obtained
Ultrafiltration filter liquor.
S116: the ultrafiltration filter liquor is less than or equal to 500 μ s/ using the conductivity of nanofiltration membrane separating and purifying to filter liquor
Cm obtains nanofiltration retentate fluid.
S117: the nanofiltration retentate fluid is obtained into destainer by decolorizing resin column.
S118: the destainer is concentrated and obtains mangosteen juice.
S119: part Siraitia grosvenorii concentrate is taken to obtain mogroside, the moisture of the mogroside through microwave drying
Content is less than 5%.
S120: fresh mango is taken to be cleaned, removed the peel and stoning processing, mango is put into fruit pulping machince by treated
Obtained slurries are crossed 60 meshes removal crude fibre, obtain mango pulp by mashing.
S130: fresh loquat is taken to be cleaned, removed the peel and stoning processing, loquat is put into fruit pulping machince by treated
Obtained slurries are crossed 70 meshes removal crude fibre, obtain loquat slurry by mashing.
S200: taking goat milk powder to be added in 45 DEG C of pure water, shear agitation 15min under conditions of 1600r/min, then
Stirring hydration 30min, obtains goat milk liquid under conditions of 150r/min.
S300: being added to the mango pulp and loquat slurry in the goat milk liquid and mix, and stirring 15min obtains mixing milk
a。
S400: Sucralose antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added to the mixing
It is mixed in milk a, it is quantitative with 50 DEG C of pure water after stirring 15min, obtain mixing milk b.
S500: by the mixing milk b under conditions of homogenizing temperature is 55 DEG C, homogenization pressure is 18MPa homogeneous.
S600: by after homogeneous it is described mixing milk b 90 DEG C at a temperature of, using pasteurization sterilize 300s.
S700: being cooled to 44 DEG C for the mixing milk b after sterilization, and strain is taken to be added to the mixed milk after cooling
It is mixed in liquid b, stirring 15min obtains mixing milk c.
S800: the mixing milk c is obtained into mixing milk d, the mixing milk d in 42 DEG C of at a temperature of fermentation 4h
PH value is 4.4.
S900: the mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep cream in 2 DEG C of at a temperature of after-ripening 14h.
Those skilled in the art will readily occur to of the invention its after considering specification and the disclosure invented here of practice
Its embodiment.This application is intended to cover any variations, uses, or adaptations of the invention, these modifications, purposes or
Person's adaptive change follows general principle of the invention and including the undocumented common knowledge in the art of the present invention
Or conventional techniques.The description and examples are only to be considered as illustrative, and true scope and spirit of the invention are wanted by right
It asks and points out.
Claims (10)
1. a kind of preparation method of Siraitia grosvenorii flavor fermentation sheep cream characterized by comprising
New fresh fructus momordicae, mango and loquat is taken to prepare mogroside, mango pulp and loquat slurry respectively；
Goat milk powder is taken to be added in 45-50 DEG C of pure water, shear agitation 15-20min under conditions of 1400-1600r/min,
Stirring hydration 30-40min under conditions of 100-200r/min again, obtains goat milk liquid；
The mango pulp and loquat slurry are added in the goat milk liquid and are mixed, stirring 10-15min obtains mixing milk a；
Sucralose, antierythrite, galactooligosaccharide, inulin and the mogroside is taken to be added in the mixing milk a
Mixing, it is quantitative with 50-55 DEG C of pure water after stirring 10-15min, obtain mixing milk b；
By the mixing milk b under conditions of homogenizing temperature is 55-60 DEG C, homogenization pressure is 15-18MPa homogeneous；
By after homogeneous it is described mixing milk b 90-95 DEG C at a temperature of sterilize 300-350s；
The mixing milk b after sterilization is cooled to 43-44 DEG C, in the mixing milk b after taking strain to be added to cooling
Mixing, stirring 15-20min obtain mixing milk c；
By it is described mixing milk c 42-44 DEG C at a temperature of fermentation 3-4h obtain mixing milk d, it is described mixing milk d pH value
For 4.4-4.5；
The mixing milk d is obtained into the Siraitia grosvenorii flavor fermentation sheep cream in 0-5 DEG C of at a temperature of after-ripening 12-14h.
2. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 1, which is characterized in that take new fresh fructus momordicae
Preparing mogroside includes:
Siraitia grosvenorii is crushed, it is standard that each fresh fruit, which is crushed to 6-10 valve, broken Siraitia grosvenorii is passed through into Continuous Countercurrent Extraction,
Obtain extracting solution；
The extracting solution is crossed into 200-400 mesh and obtains filtrate；
It is centrifuged the filtrate and obtains centrifugate；
Compound enzymatic reagent is added in the centrifugate to be digested, enzymolysis liquid is obtained；
The enzymolysis liquid first enzyme deactivation at 90 DEG C, then passes through the alumina chromatographic column and activated carbon chromatography column of tandem, receives
Collect efflux；
The efflux is less than or equal to 500 μ s/cm using the conductivity of ultrafiltration membrane ultrafiltration to filter liquor, ultrafiltration is obtained and filters out
Liquid；
The ultrafiltration filter liquor is less than or equal to 500 μ s/cm using the conductivity of nanofiltration membrane separating and purifying to filter liquor, obtains nanofiltration
Trapped fluid；
The nanofiltration retentate fluid is obtained into destainer by decolorizing resin column；
The destainer is concentrated and obtains mangosteen juice；
Mangosteen juice is taken to obtain mogroside through microwave drying, the moisture content of the mogroside is less than 5%.
3. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 2, which is characterized in that the complex enzyme packet
Cellulase, pectase and protease are included, the additional amount of the complex enzyme is the 0.01-0.03w/v% of the extracting liquid volume.
4. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 1, which is characterized in that take fresh mango system
Include: for mango pulp
Take fresh mango to be cleaned, peeling and stoning processing, will treated that mango is put into fruit pulping machince is beaten, will
To slurries cross 60-80 mesh removal crude fibre, obtain mango pulp.
5. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 4, which is characterized in that take fresh loquat system
Standby loquat, which is starched, includes:
Take fresh loquat to be cleaned, peeling and stoning processing, will treated that loquat is put into fruit pulping machince is beaten, will
To slurries cross 60-80 mesh removal crude fibre, obtain loquat slurry.
6. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 1, which is characterized in that will be described after homogeneous
Mix milk b 90 DEG C at a temperature of, using pasteurization sterilize 300s.
7. the preparation method of Siraitia grosvenorii flavor fermentation sheep cream according to claim 1, which is characterized in that the strain includes
Lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus casei.
8. a kind of Siraitia grosvenorii flavor fermentation sheep cream, which is characterized in that the Siraitia grosvenorii flavor fermentation sheep cream prepare raw material according to
Mass fraction includes: 10-17 parts of goat milk powder, 10-30 parts of mango, 2-5 parts of loquat, 0.001-0.03 parts of mogroside, trichlorine
0.001-0.005 parts of sucrose, 0.1-1 parts of antierythrite, 0.1-2 parts of galactooligosaccharide, 0.1-4 parts of inulin, 2-4 parts of strain and
50-70 parts of pure water.
9. Siraitia grosvenorii flavor fermentation sheep cream according to claim 8, which is characterized in that the Siraitia grosvenorii flavor fermentation sheep cream
The raw material for preparing according to mass fraction include: 14 parts of goat milk powder, 10 parts of mango, 4 parts of loquat, 0.018 part of mogroside, trichlorine
0.002 part of sucrose, 0.8 part of antierythrite, 0.8 part of galactooligosaccharide, 2 parts of inulin, 2 parts of strain and 66.38 parts of pure water.
10. Siraitia grosvenorii flavor fermentation sheep cream according to claim 8 or claim 9, which is characterized in that the strain includes Bao Jiali
Sub- lactobacillus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and Lactobacillus casei.
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| CN116268105A (en) * | 2023-04-13 | 2023-06-23 | 浙江大学 | High-folic acid composite fruit and vegetable goat milk and preparation method thereof |
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Application publication date: 20190111 |