CN109258811A - A kind of jujube spirulina composite yoghourt and its preparation process - Google Patents
A kind of jujube spirulina composite yoghourt and its preparation process Download PDFInfo
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- CN109258811A CN109258811A CN201811213414.7A CN201811213414A CN109258811A CN 109258811 A CN109258811 A CN 109258811A CN 201811213414 A CN201811213414 A CN 201811213414A CN 109258811 A CN109258811 A CN 109258811A
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- CN
- China
- Prior art keywords
- spirulina
- jujube
- bacterium powder
- yoghourt
- filtrate
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
-
- 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
Abstract
The invention belongs to beverage and its processing technique field, a kind of jujube spirulina composite yoghourt and its preparation process are disclosed.Composite yoghourt is prepared by jujube juice, spirulina filtrate, xylitol, sucrose, bacterium powder and fresh cow milk.Preparation process are as follows: fresh cow milk, jujube juice, spirulina filtrate, xylitol and sucrose are weighed, it is homogeneous after being preheated to 50 DEG C~55 DEG C；6min~7min is sterilized in the environment of being placed in 89 DEG C~91 DEG C again；43 DEG C~47 DEG C are cooled to, bacterium powder is added, is uniformly mixed；It is placed in fermentation 5.5h~6.5h in 42 DEG C~43 DEG C of constant incubator；At a temperature of 0 DEG C~4 DEG C, after refrigeration 12h~for 24 hours, jujube spirulina composite yoghourt is obtained.The jujube spirulina composite yoghourt delicate mouthfeel of the application, unique flavor, uniform color.Content of lactic acid bacteria is high, is conducive to human health.
Description
Technical field
The invention belongs to beverage and its processing technique field, in particular to a kind of jujube spirulina composite yoghourt and its system
Standby technique.
Background technique
Cream is full of nutrition, the comprehensive ultimate food of physiological function, is the full price food of absorption most easy to digest.Dairy products produce
Industry is the leading industry of many developed countries, and although China's Dairy Enterprise is started late, but follow-up developments are vigorous, is mentioned
It rises rapid.Since dairy industry recent years is quickly grown, China's Dairy Consumption trend also has a distinct increment, and 2008~2016
Year, liquid milk consumption per head annual growth was 8.81%, and wherein sterilized milk is 12.36%, pasteurised milk 0.01%, and Yoghourt is
11.65%.Once there is expert and authoritative institution to compare the nutritive value of three kinds of liquid milks in the market, i.e., plain chocolate, soymilk and
Fermented yoghourt, conclusion is unexpected, and the nutritive value of Yoghourt is higher than other dairy products.Because of during the fermentation, lactic acid and calcium
It reacts and generates calcium lactate, keep the quality of dairy products more fine and smooth and be easy to absorb, and acidified milk still has fresh cow milk
All nutritional ingredients.The invention of Yoghourt is not only that the mankind bring richer nutrition, the peculiar flavour of sweet and sour taste,
The mouthfeel of even structural state, lubrication exquisiteness also brings fine experience to the taste bud of the mankind.It may be said that low temperature viable type is fermented
Yogurt is not only the grand banquet in the sense of taste and the person of being greatly facilitated of functions of intestines and stomach.
Yoghourt can improve the microecological balance of enteron aisle.In the enteron aisle of Healthy People, beneficial bacterium occupies the majority, at intestinal flora
In equilibrium state.When (over fatigue, take antibiotic, partial eclipse etc.) breaks intestinal flora balance state for some reason
Bad when, conditioned pathogen will be changed into pathogenic bacteria, and substitution beneficial bacterium becomes dominant bacteria, human body is made to generate disease.Human body is long-term
After taking in Yoghourt, biological protection layer can be formed in enteron aisle, hinder invasion of the harmful bacteria to enteron aisle.Occur currently on the market
Yoghourt primarily focuses on the exploitation in terms of flavor, and taste is more single, such as strawberry flavor, blue berry flavor, jujube etc..And
Food additives are added mostly in Yoghourt currently on the market, it is unfavorable to human body health.
Jujube since ancient times just and peach, Lee, plum, apricot be listed as five big fruits, have a long history.Because having a large amount dimension
Raw element, so enjoying the good reputation of " natural vitamin ball ", it also contains flavones, saponin(e, cyclic adenosine monophosphate, cyclophosphamide, triterpene
The special nutrient compositions such as class, polysaccharide and alkaloid may be used also other than preventing and treating osteoporosis, anaemia, anti-hypertension
To improve the immunity of the human body and inhibit cancer cell, the good reputation of " excellent tonic product " is enjoyed.
" 21 century best nutritional source ", i.e. spirulina, also enjoy the good reputation of " super food ", wherein rich in 60%~
70% protein, high protein content are twice of four times of soybean of egg, and with needed by human body and be not easy from other plant
The various essential amino acids absorbed in object are the optimal selections of phytoprotein.Hydrolysis of protein spirulina content can give human body
A large amount of nutriment, and the characteristic of low fat and sugar also meets pursuit of the modern to health very much.Fat in spirulina contains
Amount is generally the 5%~6% of dry weight, but unsaturated fatty acid content may be up to 70%~80%, especially linolenic to contain
Amount is 500 times of human milk, and a large amount of microelement, such as potassium calcium zinc-copper are also contained in spirulina, and there are also the B race of a large amount dimensions to give birth to
Element and β~carrotene, and the ratio of the biological zinc of spirulina and iron and human body are very much like, are very easy to be inhaled by human body
It receives and utilizes.In short, spirulina, which has, improves immunity of organisms, regulation of physiological functions, anticancer adjusts blood glucose, and cosmetic slimming etc. is raw
Manage effect.
Xylitol is a kind of natural functional sweetener, and having improves diabetes, improve liver function, adjust enteron aisle function
The effects of energy, pre- anti-caries, weight-reducing, laxative, and it is suitable with sweetness of cane sugar, often replace sucrose for health food processing neck
Domain, wherein xylitol yogurt is wide-spread in Europe and Japan.
Summary of the invention
The object of the present invention is to provide a kind of jujube spirulina composite yoghourt and its preparation processes.
To achieve the goals above, the technical solution that the application uses are as follows:
A kind of jujube spirulina composite yoghourt, is composed of the following raw materials in parts by weight:
Jujube juice 15%~22.5%, spirulina filtrate 10%~17.5%, xylitol 8.5%~9.5%, sucrose
6.5%, bacterium powder 0.002% and fresh cow milk surplus.
Further, jujube spirulina composite yoghourt is composed of the following raw materials in parts by weight:
More than jujube juice 20%, spirulina filtrate 10%, xylitol 9%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk
Amount.
Further, the preparation process of the jujube juice is as follows:
First choice selects jujube, rinses, is enucleated and weighs；Then by the jujube of stoning and water according to the weight ratio of 20:100
It squeezes the juice, refilters after mixing, obtain jujube juice；
The preparation process of the spirulina filtrate is as follows:
By spirulina powder and equivalent xylitol it is dry-mixed after, be added distilled water dissolution, filter to get spirulina filtrate；
Wherein, the ratio of spirulina powder and distilled water is 16g:100mL.
Further, the bacterium powder is streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder, wherein streptococcus thermophilus
The mass ratio of bacterium powder and lactobacillus bulgaricus bacterium powder is 1:1.
The preparation process of jujube spirulina composite yoghourt, includes the following steps:
Step 1, jujube juice 15%~22.5%, spirulina filtrate 10%~17.5%, xylitol are weighed by weight
8.5%~9.5%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk surplus, by above-mentioned each raw material preheating to 50 DEG C~55 DEG C
It is homogeneous afterwards；6min~7min is sterilized in the environment of being placed in 89 DEG C~91 DEG C again, obtains mixture 1；
Step 2, the mixture 1 in step 1 is cooled to 43 DEG C~47 DEG C, adds bacterium powder, be uniformly mixed, mixed
Close object 2；
Step 3, the mixture 2 in step 2 is placed in fermentation 5.5h~6.5h in 42 DEG C~43 DEG C of constant incubator,
Obtain mixture 3；
Step 4, by the mixture 3 in step 3 at a temperature of 0 DEG C~4 DEG C, after refrigeration 12h~for 24 hours, jujube spiral is obtained
Algae composite yoghourt.
Compared with prior art, the beneficial effects of the present invention are:
(1) jujube and spirulina contained in the jujube spirulina composite yoghourt of the application has integration of drinking and medicinal herbs characteristic, no
Only it is divided into uniqueness, delicate mouthfeel is mellow, and has the function of health care.Xylitol is a kind of natural functional sweetener, with
Xylitol replaces part sucrose, can make Yoghourt that there is improvement diabetes, improvement liver function, adjusting function of intestinal canal, weight-reducing etc. to make
With.Spirulina enjoys the good reputation of " super food ", is added in Yoghourt, can increase protein, unsaturated fatty acid, B family vitamin
With β~carotene carotene content, immunity of organisms can be improved, regulation of physiological functions adjusts blood glucose, cosmetic slimming etc..Add in Yoghourt
Enter jujube, can increase the special dietaries such as flavones, saponin(e, cyclic adenosine monophosphate, cyclophosphamide, triterpenes, polysaccharide and alkaloid at
Point, other than preventing and treating osteoporosis, anaemia, anti-hypertension, it can also improve the immunity of the human body and inhibit cancer thin
Born of the same parents.
(2) also safer and because accomplishing that food additives zero add in the Yoghourt of the application.
(3) the application improves the utilization rate of jujube and spirulina.
(4) preparation process of the application is simple, and can ensure the shelf life of product.
Specific embodiment
Technological means of the invention, creation characteristic, achieving the goal is easy to understand with effect in order to make, below will knot
The embodiment of the present invention is closed, technical scheme in the embodiment of the invention is clearly and completely described.
Jujube juice employed in following all examples is prepared via a method which to obtain:
First choice selects jujube, rinses, is enucleated and weighs；Then by the jujube of stoning and water according to the weight ratio of 20:100
It squeezes the juice, refilters after mixing, obtain jujube juice；
Spirulina filtrate employed in following all examples is prepared via a method which to obtain:
After 16g spirulina powder and equivalent xylitol are dry-mixed, 100mL distilled water is added to dissolve, filtered to get spirulina filtrate.
Spirulina powder used is purchased from Guangzhou Heng Yuan Shi Hua Co., Ltd, streptococcus thermophilus bacterium powder and lactobacillus bulgaricus
Bacterium powder is purchased from hundred million bioengineering Co., Ltd of Shandong Zhong Kejia, wherein the effective substance of spirulina powder and streptococcus thermophilus bacterium powder
Matter content > 10,000,000,000 cfu/g, content of lactic acid bacteria > 10,000,000,000 cfu/g in lactobacillus bulgaricus bacterium powder.
Embodiment 1
A kind of jujube spirulina composite yoghourt, is composed of the following raw materials in parts by weight:
Jujube juice 15%, spirulina filtrate 15%, xylitol 8.5%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk
Surplus, wherein bacterium powder is streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder, and streptococcus thermophilus bacterium powder and Bulgaria
The mass ratio of lactobacillus bacterium powder is 1:1.
The preparation process of above-mentioned jujube spirulina composite yoghourt is as follows:
Firstly, fresh cow milk, jujube juice, spirulina filtrate, xylitol and sucrose are weighed, it is even after being preheated to 50 DEG C~55 DEG C
Matter；6min is sterilized in the environment of being placed in 89 DEG C again；
Secondly, being cooled to 43 DEG C, bacterium powder is added, is uniformly mixed；
Again, the 5.5h that ferments is placed in 42 DEG C~43 DEG C of constant incubator；
Finally, after refrigerating 12h, obtaining jujube spirulina composite yoghourt at a temperature of 0 DEG C~4 DEG C.
Embodiment 2
A kind of jujube spirulina composite yoghourt, is composed of the following raw materials in parts by weight:
More than jujube juice 20%, spirulina filtrate 10%, xylitol 9%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk
Amount, wherein bacterium powder is streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder, and streptococcus thermophilus bacterium powder and bulgarian milk
The mass ratio of bacillus bacterium powder is 1:1.
The preparation process of this jujube spirulina composite yoghourt is as follows:
Firstly, fresh cow milk, jujube juice, spirulina filtrate, xylitol and sucrose are weighed, it is even after being preheated to 50 DEG C~55 DEG C
Matter；5min is sterilized in the environment of being placed in 90 DEG C again；
Secondly, being cooled to 45 DEG C, bacterium powder is added, is uniformly mixed；
Again, the 6h that ferments is placed in 42 DEG C~43 DEG C of constant incubator；
Finally, after refrigerating 18h, obtaining jujube spirulina composite yoghourt at a temperature of 0 DEG C~4 DEG C.
Embodiment 3
A kind of jujube spirulina composite yoghourt, is composed of the following raw materials in parts by weight:
Jujube juice 22.5%, spirulina filtrate 17.5%, xylitol 9.5%, sucrose 6.5%, bacterium powder 0.002% and fresh
Cow's milk surplus, wherein bacterium powder is streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder, and streptococcus thermophilus bacterium powder and Bao Jia
The mass ratio of Leah lactobacillus bacterium powder is 1:1.
The preparation process of this jujube spirulina composite yoghourt is as follows:
Firstly, fresh cow milk, jujube juice, spirulina filtrate, xylitol and sucrose are weighed, it is even after being preheated to 50 DEG C~55 DEG C
Matter；7min is sterilized in the environment of being placed in 91 DEG C again；
Secondly, being cooled to 47 DEG C, bacterium powder is added, is uniformly mixed；
Again, the 6.5h that ferments is placed in 42 DEG C~43 DEG C of constant incubator；
Finally, after refrigeration for 24 hours, obtaining jujube spirulina composite yoghourt at a temperature of 0 DEG C~4 DEG C.
In order to further be verified the wind for the jujube spirulina composite yoghourt that the preparation process of the application is prepared
Taste, we are detected by taking the jujube spirulina composite yoghourt that embodiment 2 is prepared as an example:
(1) Yoghourt subjective appreciation
The experienced expert of selection 20 forms sensory evaluation group, analyses to Yoghourt mouthfeel, smell, structural state, whey
Out, five aspects of color carry out subjective appreciation, and results are averaged.Sensory evaluation criteria is shown in Table 1.According to the scoring mark of table 1
Standard, 20 experts evaluate the Yoghourt in embodiment 2, obtain average result are as follows: mouthfeel 17.46 is divided, smell 18.20
Point, structural state 17.31 divides, and whey is precipitated 27.93 points, and color 9.32 divides, and total score 90.22 is divided.From the point of view of appraisal result, this
The comfortable acid of the jujube spirulina composite yoghourt of application, delicate mouthfeel；Free from extraneous odour has jujube fragrant, spirulina peculiar flavour and dense
Strongly fragrant olibanum smell；Curdled milk is fine and smooth, uniformly, it is stabilization, bubble-free, not stratified；No whey is precipitated and uniform color.
1 sensory evaluation criteria table of table
(2) acidity assaying
Acidity assaying standard is that GB 5009.239-2016 is detected using potentiometric titrimeter method.Acidity as the result is shown
For 72 ° of T.
(3) microorganism detection
Mainly according to GB 4789.35-2016, GB 4789.3-2016 to Lactis In Yoghurt number, coliform count into
Row detection.
The results show that Ru acid Jun Shuo≤1*106A/ml does not detect Escherichia coli, does not detect pathogenic bacteria.
In conclusion the jujube spirulina composite yoghourt delicate mouthfeel of the application, unique flavor, uniform color.Lactic acid bacteria
Content is high, is conducive to human health.
Disclosed above is only presently preferred embodiments of the present invention, and still, the embodiment of the present invention is not limited to this, any
What those skilled in the art can think variation should all fall into protection scope of the present invention.
Claims (5)
1. a kind of jujube spirulina composite yoghourt, which is characterized in that be composed of the following raw materials in parts by weight:
Jujube juice 15%~22.5%, spirulina filtrate 10%~17.5%, xylitol 8.5%~9.5%, sucrose 6.5%, bacterium
Powder 0.002% and fresh cow milk surplus.
2. jujube spirulina composite yoghourt as described in claim 1, which is characterized in that be composed of the following raw materials in parts by weight:
Jujube juice 20%, spirulina filtrate 10%, xylitol 9%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk surplus.
3. jujube spirulina composite yoghourt as claimed in claim 2, which is characterized in that the preparation process of the jujube juice is such as
Under:
First choice selects jujube, rinses, is enucleated and weighs；Then after the jujube of stoning being mixed with water according to the weight ratio of 20:100
Juicing, refilters, obtains jujube juice；
The preparation process of the spirulina filtrate is as follows:
By spirulina powder and equivalent xylitol it is dry-mixed after, be added distilled water dissolution, filter to get spirulina filtrate；
Wherein, the ratio of spirulina powder and distilled water is 16g:100mL.
4. jujube spirulina composite yoghourt as claimed in claim 2, which is characterized in that the bacterium powder is streptococcus thermophilus bacterium powder
With lactobacillus bulgaricus bacterium powder, wherein the mass ratio of streptococcus thermophilus bacterium powder and lactobacillus bulgaricus bacterium powder is 1:1.
5. the preparation process of the jujube spirulina composite yoghourt as described in Claims 1 to 4 any one, which is characterized in that packet
Include following steps:
Step 1, weigh by weight jujube juice 15%~22.5%, spirulina filtrate 10%~17.5%, xylitol 8.5%~
9.5%, sucrose 6.5%, bacterium powder 0.002% and fresh cow milk surplus, by above-mentioned each raw material preheating to homogeneous after 50 DEG C~55 DEG C, then
6min~7min is sterilized in the environment of being placed in 89 DEG C~91 DEG C, obtains mixture 1；
Step 2, the mixture 1 in step 1 is cooled to 43 DEG C~47 DEG C, adds bacterium powder, be uniformly mixed, obtain mixture 2；
Step 3, the mixture 2 in step 2 is placed in fermentation 5.5h~6.5h in 42 DEG C~43 DEG C of constant incubator, is mixed
Close object 3；
Step 4, after the mixture 3 in step 3 to be refrigerated to 12h~for 24 hours at a temperature of 0 DEG C~4 DEG C, it is compound to obtain jujube spirulina
Yoghourt.
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| CN201811213414.7A CN109258811A (en) | 2018-10-18 | 2018-10-18 | A kind of jujube spirulina composite yoghourt and its preparation process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847346A (en) * | 2022-05-25 | 2022-08-05 | 铜仁学院 | Yoghourt containing spirulina astaxanthin and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343020A (en) * | 2016-08-28 | 2017-01-25 | 北海生巴达生物科技有限公司 | Spirulina yogurt and the production method |
-
2018
- 2018-10-18 CN CN201811213414.7A patent/CN109258811A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343020A (en) * | 2016-08-28 | 2017-01-25 | 北海生巴达生物科技有限公司 | Spirulina yogurt and the production method |
Non-Patent Citations (1)
| Title |
|---|
| 卓志国: "红枣保健酸奶的研制", 《乳业科学与技术》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847346A (en) * | 2022-05-25 | 2022-08-05 | 铜仁学院 | Yoghourt containing spirulina astaxanthin and preparation method thereof |
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Application publication date: 20190125 |