CN109170112A - A kind of functionality yogurt solid-state cold drink and preparation method thereof - Google Patents
A kind of functionality yogurt solid-state cold drink and preparation method thereof Download PDFInfo
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- CN109170112A CN109170112A CN201811144927.7A CN201811144927A CN109170112A CN 109170112 A CN109170112 A CN 109170112A CN 201811144927 A CN201811144927 A CN 201811144927A CN 109170112 A CN109170112 A CN 109170112A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to functional cold drink technical fields, more particularly to a kind of functional yogurt solid-state cold drink and preparation method thereof, product is by weight percentage, including the following raw material: whole milk powder 30-35%, white granulated sugar 5-8%, high maltose syrup 40-50%, guar gum 0.5-1%, ethylmaltol 0.5-1%, coconut oil 0.5-1%, lactic acid fermented liquid 5-10%, remaining is drinking water.The present invention makes content ratio of the dissolution of skimmed milk power than reaching culture medium carbon source, nitrogen source and various ions in streptococcus lactis M2 fermentation, the sticky physical property feature of low sugar of functional oligofructose is applied simultaneously, form fermentation yogurt liquid suspended state, and layering is sucked out in extra moisture, realize the reticular structure of bacterium solution immobilization glue drop, and it is also subsequent exclusion juicy that partial moisture, which is sucked out, after solidifying, and forms the mouthfeel of sticky, the continuous cunning of solid-state cold drink.The present invention has explored several functional food rational allocation ratios, enriches solid-state cold drink traditional food formula, it then follows healthy and beneficial diet rule.
Description
Technical field
The invention belongs to functional cold drink technical fields, and in particular to a kind of functionality yogurt solid-state cold drink and its preparation side
Method.
Background technique
Whey powder has beneficial effect to the cell growth of enteron aisle, and the digestive function of enteron aisle can be made to restore rapidly normally, this
It is significant to health.Whey powder can provide a large amount of lactose, fermentation can produce a large amount of streptococcus lactis peptide, lactic acid etc. effectively at
Point, the digestion of cream is helped, the growth of pathogenic bacteria is inhibited.Nearest some researchs more find, the lactoferrin after whey fermentation
This immune system cell of people can be stimulated, can be used as the replenishers of the elderly or compromised immune crowd.In addition, lactoferrin is also
It can promote the growth of Bifidobacterium.
Made with streptococcus lactis (Streptococcus lactic) or Lactococcus lactis (Laclococcusla ctis)
To produce bacterium, functional mass is obtained by the method for microbial fermentation.Wherein the research of culture medium prescription carries out more active.
But the various composition of culture medium and the carrier that the functional mass such as streptococcus lactis peptide can be sent into human body still do not have very well at present
Selection.
Summary of the invention
Aim to solve the problem that above-mentioned technical problem, the present invention provides a kind of functional yogurt solid-state cold drinks and preparation method thereof.
The invention is realized in this way a kind of functional yogurt solid-state cold drink is provided, by weight percentage, including it is following former
Material: whole milk powder 30-35%, white granulated sugar 5-8%, high maltose syrup 40-50%, guar gum 0.5-1%, ethylmaltol 0.5-
1%, coconut oil 0.5-1%, lactic acid fermented liquid 5-10%, remaining is drinking water.
Further, the lactic acid fermented liquid is to be made by the steps:
1) preparation of whey medium:
Whey powder is hydrolyzed with 6% (W/V), respectively plus Tween80 solution 0.2g, oligofructose solution 12.5g, wherein
Tween80 solution concentration is 0.01%, and oligofructose dissolves to obtain oligofructose solution with 30% (W/V), uses after mixing
High speed shear, speed 2000r/min stir 10min, and mixing sufficiently, obtains whey medium；
2) prepared by lactic acid fermented liquid:
Whey medium made from step 1) is sterilized 30min under the conditions of 63 DEG C, tune pH value is 5.8-6.5, is packed into
In 250mL triangular flask, liquid amount 100mL, the streptococcus lactis M2 strain for accessing 5g ferments, and 32 DEG C of fermentation temperature, when
Between 15-20h, the pH of one time fermentation liquid, residual sugar were surveyed every 2 hours during the fermentation, until pH is between 3-4, yogurt hair is made
Zymotic fluid.
The present invention also provides the preparation methods of above-mentioned functional yogurt solid-state cold drink, include the following steps:
A) preparation of whey medium:
Whey powder is hydrolyzed with 6% (W/V), respectively plus Tween80 solution 0.2g, oligofructose 12.5g, wherein Tween80
Solution concentration is 0.01%, and oligofructose dissolves to obtain oligofructose solution with 30% (W/V), is cut after mixing using high speed
It cuts, speed 2000r/min, stirs 10min, mixing sufficiently, obtains whey medium；
B) prepared by lactic acid fermented liquid:
Whey medium made from step 1) is sterilized 30min under the conditions of 63 DEG C, tune pH value is 5.8-6.5, is packed into
In 250mL triangular flask, liquid amount 100mL, the streptococcus lactis M2 strain for accessing 5g ferments, and 32 DEG C of fermentation temperature, when
Between 15-20h, the pH of one time fermentation liquid, residual sugar were surveyed every 2 hours during the fermentation, until pH is between 3-4, yogurt hair is made
Zymotic fluid.
C) raw material mixes:
Various raw materials described in claim 1 are weighed, whole milk powder is mixed according to the ratio of water 1:4, then will deacidification
Other raw materials other than suppurative mastitis zymotic fluid are added, and are mixed and stirred for various raw materials all dissolving, using high speed shear, speed is
2000r/min, stirs 10min, and lactic acid fermented liquid sufficiently, is put into raw material mixed liquor, adjust acid to pH by mixing for production first 1 hour
Value is 3-4；
D) it sterilizes:
Mixed raw material in step c) is placed in water-bath, then water-bath is placed on electromagnetic oven, is heated while stirring,
Temperature is kept for 15 minutes after rising to 85 DEG C, carries out pasteurize；
C) homogeneous, cooling, aging:
Feed liquid after sterilization uses 18Mpa pressure homogeneous, puts into ageing can aging later, and aging temperature is that 0-4 is Celsius
Degree, time are 4-6 hours；
D) blending:
Natural herb essence is added after feed liquid aging, stirs 30 rpm kinds, is kept for 30 minutes；
E) it congeals:
Fragrant feed liquid will be mixed up in step d) and is sent into freezing machine and is congealed, and zero thermal expansion outlet temperature is -2 DEG C when congealing；
F) injection molding:
The gyro mold for the side trough of belt that mold is 45 millimeters using upper bore, while after being kept the temperature when injection molding and preventing from congealing
Material, which melts, is precipitated free water；
G) it hardens:
- 30 DEG C of hardening temperature is hereinafter, 25 minutes；
H) it stores:
It can be sold after -25 DEG C of temperature, 48 hours.
Compared with the prior art, the advantages of the present invention are as follows: in the preparation process of functional yogurt solid-state cold drink, make to take off
Content ratio of the dissolution of rouge milk powder than reaching culture medium carbon source, nitrogen source and various ions in streptococcus lactis M2 fermentation, is answered simultaneously
With the sticky physical property feature of the low sugar of functional oligofructose, fermentation yogurt acid solution suspended state is formd, and by extra moisture
Layering is sucked out, realizes the reticular structure of bacterium solution immobilization glue drop, and partial moisture suction also excludes more water to be subsequent after solidifying
Point, form the mouthfeel of sticky, the continuous cunning of solid-state cold drink.Several functional food rational allocation ratios have been explored, have been enriched solid
State cold drink traditional food formula, it then follows healthy and beneficial diet rule；
The present invention is with streptococcus lactis (Streptococcus lactic) or Lactococcus lactis (Laclococcusla
Ctis) as production bacterium, functional mass is obtained by the method for microbial fermentation, is fermented and is consumed in whey using streptococcus lactis
Lactose generates a certain amount of lactic acid, and make its pH value drops to 3-4, prepares acid whey using lactic acid bacteria, acid whey is added
Into solid-state cold drink, meet the requirement of antibacterial environment in enteron aisle.
Detailed description of the invention
Fig. 1 is influence of the different lactose concns to M2 strain fermentation.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, it is not used to
Limit the present invention.
It is the allotment of 1:4 ratio in molten amount when whole milk powder is deployed into milk.After milk powder is reconstituted in this ratio, fat and egg
The content of white matter is similar to fresh milk, and glucide is then higher than fresh milk, it is not necessary to again plus multitudinous sugar, reduce the intake of sugar.And
Every 100 grams of whole milk powders contain 30.6 grams of albumen；Calcium, phosphorus, iron, vitamin A, B1、B 2Equal size increases compared with fresh milk.
The specific comparison of nutritional ingredient is as follows:
Fresh milk nutritional ingredient: fatty 55-65g, protein 42-64g, lactose 33-42g, calcium 17%, phosphorus 8%, iron 2.1%,
3-Hydroxyretinol 78ug/kg, vitamin B1450ug/kg, vitamin B21600ug/kg；
The whole milk powder solution nutritional ingredient deployed in 1:4 ratio: fatty 35-45g, albumen 45-55g, lactose 25-33g,
Calcium 13%, phosphorus 5.5%, iron 1.6%, vitamin A 444.6ug/kg, vitamin B1378ug/kg, vitamin B21799.6ug/
kg。
1, the research of whey fermentation characteristic
Residual sugar and pH value change in the pure whey fermentation of table 1
It can be seen that M2 bacterial strain has certain Fermented in pure whey medium by data in table, with prolonging for time
Long, residual sugar and pH are gradually decreased, and after fermentation 16 hours, residual sugar and pH3.27 are no longer reduced, so fermentation 16 hours are best.
2, influence of the various concentration lactose to M2 strain fermentation
Whey powder is made into 1%, 3%, 6%, 9% concentration respectively, the lactose content difference in obtained whey medium
It is 7.19%, 21.56%, 43.14%, 64.71%, measures antibacterial circle diameter, the result is shown in Figure 1.
As seen from Figure 1, M2 bacterial strain can in the whey of different lactose concns fermenting and producing streptococcus lactis peptide, inhibition zone
Diameter is lower than the level for being 7.19% and 21.56% in concentration when lactose content is respectively 43.14% and 64.71%, shows
High lactose concn has inhibiting effect to the fermenting and producing of thalli growth and streptococcus lactis peptide.So optimal lactose concn is
21.56%.Therefore since the nutritional ingredient in whey mixed liquor is sufficient, the requirement of microorganism growth, inhibition zone can be fully met
Diameter is high, so making it be more suitable for the fermenting and producing of streptococcus lactis peptide in the preparation of following tests whey medium.
Embodiment,
A kind of functional yogurt solid-state cold drink is provided, by weight percentage, including the following raw material: whole milk powder 30-35%,
White granulated sugar 5-8%, high maltose syrup 40-50%, guar gum 0.5-1%, ethylmaltol 0.5-1%, coconut oil 0.5-1%,
Lactic acid fermented liquid 5-10%, remaining is drinking water.
The preparation method of above-mentioned functionality yogurt solid-state cold drink, includes the following steps:
A) preparation of whey medium:
Whey powder is hydrolyzed with 6% (W/V), respectively plus Tween80 solution 0.2g, oligofructose 12.5g, wherein Tween80
Solution concentration is 0.01%, and oligofructose dissolves to obtain oligofructose solution with 30% (W/V), is cut after mixing using high speed
It cuts, speed 2000r/min, stirs 10min, mixing sufficiently, obtains whey medium；
B) prepared by lactic acid fermented liquid:
Whey medium made from step 1) is sterilized 30min under the conditions of 63 DEG C, tune pH value is 5.8-6.5, is packed into
In 250mL triangular flask, liquid amount 100mL, the streptococcus lactis M2 strain for accessing 5g ferments, and 32 DEG C of fermentation temperature, when
Between 15-20h, the pH of one time fermentation liquid, residual sugar were surveyed every 2 hours during the fermentation, until pH is between 3-4, yogurt hair is made
Zymotic fluid.
C) raw material mixes:
Various raw materials described in claim 1 are weighed, whole milk powder is mixed according to the ratio of water 1:4, then will deacidification
Other raw materials other than suppurative mastitis zymotic fluid are added, and are mixed and stirred for various raw materials all dissolving, using high speed shear, speed is
2000r/min, stirs 10min, and lactic acid fermented liquid sufficiently, is put into raw material mixed liquor, adjust acid to pH by mixing for production first 1 hour
Value is 3-4；
D) it sterilizes:
Mixed raw material in step c) is placed in water-bath, then water-bath is placed on electromagnetic oven, is heated while stirring,
Temperature is kept for 15 minutes after rising to 85 DEG C, carries out pasteurize；
C) homogeneous, cooling, aging:
Feed liquid after sterilization uses 18Mpa pressure homogeneous, puts into ageing can aging later, and aging temperature is that 0-4 is Celsius
Degree, time are 4-6 hours；
D) blending:
Natural herb essence is added after feed liquid aging, stirs 30 rpm kinds, is kept for 30 minutes；
E) it congeals:
Fragrant feed liquid will be mixed up in step d) and is sent into freezing machine and is congealed, and zero thermal expansion outlet temperature is -2 DEG C when congealing；
F) injection molding:
The gyro mold for the side trough of belt that mold is 45 millimeters using upper bore, while after being kept the temperature when injection molding and preventing from congealing
Material, which melts, is precipitated free water；
G) it hardens:
- 30 DEG C of hardening temperature is hereinafter, 25 minutes；
H) it stores:
It can be sold after -25 DEG C of temperature, 48 hours.
The functional yogurt solid-state cold drink made through the present embodiment meets following standard:
| Color | Uniform milky |
| Quality construction | Uniformly, fine and smooth without cavity, tissue |
| Fragrance | Milk, fruity |
| Soluble solid | >=34% |
| Protein | >=26% |
| Fat | >=8% |
| Carbohydrate | >=17% |
| Total plate count | ≤25000cfu/me |
| Coliform | ≤450MPN/100 |
| Pathogenic bacteria | It must not detect |
。
Claims (3)
1. a kind of functionality yogurt solid-state cold drink, which is characterized in that by weight percentage, including the following raw material: whole milk powder 30-
35%, white granulated sugar 5-8%, high maltose syrup 40-50%, guar gum 0.5-1%, ethylmaltol 0.5-1%, coconut oil 0.5-
1%, lactic acid fermented liquid 5-10%, remaining is drinking water.
2. functionality yogurt solid-state cold drink described in accordance with the claim 1, which is characterized in that the lactic acid fermented liquid is by such as
Lower step is prepared:
1) preparation of whey medium:
Whey powder is hydrolyzed with 6% (W/V), respectively plus Tween80 solution 0.2g, oligofructose 12.5g, wherein Tween80 solution
Mass concentration is 0.01%, and oligofructose dissolves to obtain oligofructose solution with 30% (W/V), is cut after mixing using high speed
It cuts, speed 2000r/min, stirs 10min, mixing sufficiently, obtains whey medium；
2) prepared by lactic acid fermented liquid:
Whey medium made from step 1) is sterilized 30min under the conditions of 63 DEG C, tune pH value is 5.8-6.5, is packed into 250mL tri-
In the bottle of angle, liquid amount 100mL, the streptococcus lactis M2 strain for accessing 5g ferments, and 32 DEG C of fermentation temperature, time 15-
20h surveyed the pH of one time fermentation liquid, residual sugar every 2 hours during the fermentation, until between 3-4, lactic acid fermented liquid is made in pH.
3. the preparation method of functionality yogurt solid-state cold drink described in accordance with the claim 1, which is characterized in that including walking as follows
It is rapid:
A) preparation of whey medium:
Whey powder is hydrolyzed with 6% (W/V), respectively plus Tween80 solution 0.2g, oligofructose 12.5g, wherein Tween80 solution
Mass concentration is 0.01%, and oligofructose dissolves to obtain oligofructose solution with 30% (W/V), is cut after mixing using high speed
It cuts, speed 2000r/min, stirs 10min, mixing sufficiently, obtains whey medium；
B) prepared by lactic acid fermented liquid:
Whey medium made from step 1) is sterilized 30min under the conditions of 63 DEG C, tune pH value is 5.8-6.5, is packed into 250mL tri-
In the bottle of angle, liquid amount 100mL, the streptococcus lactis M2 strain for accessing 5g ferments, and 32 DEG C of fermentation temperature, time 15-
20h surveyed the pH of one time fermentation liquid, residual sugar every 2 hours during the fermentation, until between 3-4, lactic acid fermented liquid is made in pH.
C) raw material mixes:
Various raw materials described in claim 1 are weighed, whole milk powder is mixed according to the ratio of water 1:4, then the suppurative mastitis that will deacidify
Other raw materials other than zymotic fluid are added, and are mixed and stirred for various raw materials all dissolving, using high speed shear, speed 2000r/
Min, stirs 10min, and lactic acid fermented liquid sufficiently, is put into raw material mixed liquor, acid is adjusted to mix raw material by mixing for production first 1 hour
Liquid pH value is 3-4；
D) it sterilizes:
Mixed raw material in step c) is placed in water-bath, then water-bath is placed on electromagnetic oven, is heated while stirring, temperature
It is kept for 15 minutes after rising to 85 DEG C, carries out pasteurize；
C) homogeneous, cooling, aging:
Feed liquid after sterilization uses 18Mpa pressure homogeneous, puts into ageing can aging later, and aging temperature is 0-4 degrees Celsius, when
Between be 4-6 hours；
D) blending:
Natural herb essence is added after feed liquid aging, stirs 30 rpm kinds, is kept for 30 minutes；
E) it congeals:
Fragrant feed liquid will be mixed up in step d) and is sent into freezing machine and is congealed, and zero thermal expansion outlet temperature is -2 DEG C when congealing；
F) injection molding:
Mold using upper bore be 45 millimeters side trough of belt gyro mold, while to be kept the temperature when injection molding prevent from congealing after material
Melt and free water is precipitated；
G) it hardens:
- 30 DEG C of hardening temperature is hereinafter, 25 minutes；
H) it stores:
It can be sold after -25 DEG C of temperature, 48 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811144927.7A CN109170112A (en) | 2018-09-29 | 2018-09-29 | A kind of functionality yogurt solid-state cold drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811144927.7A CN109170112A (en) | 2018-09-29 | 2018-09-29 | A kind of functionality yogurt solid-state cold drink and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN107744047A (en) * | 2017-11-21 | 2018-03-02 | 临夏壹清清真食品有限公司 | A kind of no sucrose fermented type ice cream or the preparation method of ice cream and its slurry |
-
2018
- 2018-09-29 CN CN201811144927.7A patent/CN109170112A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN107744047A (en) * | 2017-11-21 | 2018-03-02 | 临夏壹清清真食品有限公司 | A kind of no sucrose fermented type ice cream or the preparation method of ice cream and its slurry |
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Application publication date: 20190111 |