CN109329417A - A kind of theaflavin Yoghourt and preparation method thereof - Google Patents
A kind of theaflavin Yoghourt and preparation method thereof Download PDFInfo
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- CN109329417A CN109329417A CN201811301458.5A CN201811301458A CN109329417A CN 109329417 A CN109329417 A CN 109329417A CN 201811301458 A CN201811301458 A CN 201811301458A CN 109329417 A CN109329417 A CN 109329417A
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
The invention discloses a kind of theaflavin Yoghourts and preparation method thereof.Preparation method is to be activated first to strain lactobacillus bulgaricus and streptococcus thermophilus, expand culture；Then prepare Yoghourt according to following technique: ingredient → allotment → pasteurization → filtering → cooling → is inoculated with → stirring evenly → and ferments → after-ripening → addition theaflavin, stirring → finished product.Theaflavin is added to by the present invention is successfully prepared the new type of health Yoghourt with tealeaves peculiar flavour in Yoghourt, not only greatly promote the nutritive value of Yoghourt, the distinctive flavor taste of tealeaves is also brought into, so that meeting pursuit of the people to yoghurt function flavor taste significantly.Meanwhile theaflavin has the health-care effects such as anti-oxidant, reducing blood lipid, prevention and treatment cardiovascular and cerebrovascular disease, anti-bacteria and anti-virus, anti-inflammatory, antitumor, strong tooth preventing decayed tooth.Moreover, theaflavin has certain help to the storage period for extending Yoghourt, oxidation resistance imparts the better health-care effect of Yoghourt, and flavor gets a good review, and has good market prospects.
Description
Technical field
The invention belongs to food technology fields.More particularly, to a kind of theaflavin Yoghourt and preparation method thereof.
Background technique
With the development of the social economy, the improvement of people's living standards, healthy consumption idea is popularized, and Yoghourt is only due to it
Special flavor and higher nutritive value, the increasingly favor by various crowd.With people's living standard and quality of life
Raising and market trend, the Yoghourt of single variety has been unable to meet the demand of people, wants to Yoghourt type and function
Ask also higher and higher, Yoghourt has the direction of certain health care functions to develop always towards nutrient health, possesses absolute market
Advantage.
The preparation process of Yoghourt is divided into solidification type yoghourt and mixes type Yoghourt: 1) solidification type yoghourt processing process: raw material
Newborn examination → filtering, purification → standardization → preheating, homogeneous → sterilization add sucrose → cooling → addition leavening → small container to fill
Dress → culture → cooling → after-ripening finished product；2) type Production of Yogurt process: raw milk examination → filtering, purification → standardization is mixed
→ preheating, homogeneous → sterilization add sucrose, stabilizer → cooling → addition leavening → culture tank culture → cooling, stir it is filling →
Finished product.
As the good carrier of addition health factor, the Yoghourt of various unique flavor health is even more to be worth us
It goes to probe into exploitation.However Yoghourt fermentation process is a complicated bioprocess, the sour milk products of high-quality are be unable to do without
The optimization and control of raw material and zymotechnique, the addition of additional material influences whether fermentation process and quality of finished, therefore is grinding
During the flavor yoghourt for sending out addition health factor various, the selection of raw material and the optimization of zymotechnique are crucial.
Summary of the invention
The object of the present invention is to provide a kind of theaflavin Yoghourts, are a kind of new type of health acid with tealeaves peculiar flavour
Milk has both the nutritive value of Yoghourt and the health-care effect of theaflavin.
The present invention another object is that the theaflavin Yoghourt preparation method.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of theaflavin Yoghourt, includes the following steps:
S1. actication of culture and expand culture: to strain lactobacillus bulgaricus (FJ4-3) and streptococcus thermophilus (MC6) into
Row activation；Then expand culture；
S2. Yoghourt is prepared according to following technique: ingredient → allotment → pasteurization → filtering → cooling → inoculation → stirring
Uniformly → fermentation → after-ripening → addition theaflavin, stirring → finished product.
Wherein, ingredient and allotment are that milk powder, sucrose and water are mixed to obtain milk.
Preferably, the inoculum concentration of strain is 1%~2% in step S1.
Preferably, in step S1 the mass ratio of lactobacillus bulgaricus (FJ4-3) and streptococcus thermophilus (MC6) be 0.5~
2:05~2.
It is highly preferred that the mass ratio of lactobacillus bulgaricus (FJ4-3) and streptococcus thermophilus (MC6) is 1:1 in step S1.
Preferably, activation medium used in step S1 actication of culture are as follows: 10~12% milk powder, 8~10% sucrose, 110
~120 DEG C of 10~20min of sterilizing.
It is highly preferred that activation medium used in step S1 actication of culture are as follows: 11% milk powder, 9% sucrose, 115 DEG C of sterilizings
15min。
Preferably, in step S1 actication of culture condition are as follows: 35~38 DEG C culture 12~for 24 hours.
It is highly preferred that in step S1 actication of culture condition are as follows: 37 DEG C of culture 20h.
Step S1 actication of culture method particularly includes: be inoculated with 110 μ L's respectively in 8mL culture medium after sterilization and cooling
FJ4-3, MC6,37 DEG C of culture 20h.
Preferably, step S1 expands culture used medium are as follows: 10~12% milk powder, 8~10% sucrose, 110~120 DEG C
Sterilize 10~20min.
It is highly preferred that step S1 expands culture used medium are as follows: 11% milk powder, 9% sucrose, 115 DEG C, sterilize 15min.
Preferably, it is 1%~2% that step S1, which expands the inoculum concentration of culture,.
Preferably, expand the condition of culture in step S1 are as follows: 35~38 DEG C of cultures 12~for 24 hours.
It is highly preferred that expanding the condition of culture in step S1 are as follows: 37 DEG C of culture 20h.
Step S1 expand culture specific method: in triangular flask be added 100mL culture medium, be inoculated with 0.6mL FJ4-3 and
The MC6 of 0.6mL, 37 DEG C of mixed fermentation 20h.
Preferably, the condition of pasteurization is water proof heating, 80~90 DEG C or more 8~15min of holding in step S2.
It is highly preferred that the condition of pasteurization is water proof heating in step S2,85 DEG C or more keep 10min.
Preferably, filtering is the filtering of 280~320 mesh in step S2.
It is highly preferred that filtering is the filtering of 300 mesh in step S2.
Preferably, the inoculum concentration being inoculated in step S2 is 4~8%.
It is highly preferred that the inoculum concentration being inoculated in step S2 is 6%.
Preferably, the condition fermented in step S2 are as follows: 40~45 DEG C of 3~5h of constant temperature incubation.
It is highly preferred that the condition fermented in step S2 are as follows: 42 DEG C of constant temperature incubation 4h.
Preferably, in step S2 after-ripening be 2~8 DEG C of Yoghourt after fermenting save 12~for 24 hours.
Preferably, the additive amount of theaflavin is 0.05~0.15% in step S2.
It is highly preferred that the additive amount of theaflavin is 0.1% in step S2.
Additionally preferably, as a kind of specifically optional case study on implementation, the preparation of theaflavin Yoghourt includes the following steps:
(1) ingredient: 11% milk powder, 9% sucrose add water to mix, obtain milk；
(2) pasteurization: the heating of milk water proof, 85 DEG C or more keep 10min；
(3) it filters, is cooling: using 300 mesh filter clothes, the milk after pasteurization is filtered into Sour milk bottle, every bottle of 150mL,
Stand cooling；
(4) be inoculated with: using the mixed bacteria cultivated and obtained is expanded, inoculum concentration 6% is stirred；
(5) it ferments: the Yoghourt after inoculation being placed in 42 DEG C of constant incubators and cultivates 4h；
(6) it after-ripening: is taken out from incubator and is transferred to 4 DEG C of refrigerator preservations not less than 12h；
(7) add theaflavin: 0.1% theaflavin of addition stirs.
Present aspect probes into the preparation process for optimizing theaflavin Yoghourt, and to Yoghourt storage period various physicochemical properties
And functional attributes are measured and sensory evaluation.As a result as follows:
1. theaflavin Yoghourt storage period rises without apparent rear acidification phenomenon, acidity from the 2nd day 63.4 ± 0.2 ° of T
To the 18th day 63.6 ± 0.1 ° of T, no significant changes, pH value from the 4.13 ± 0.004 of the 2nd day drop to the 18th day 4.08 ±
0.004, it is declined slightly.
2. theaflavin Yoghourt storage period retention ability is fallen after rising, risen within storage period on the whole, from the 2nd day
48.1 ± 0.5% rose to 52.9 ± 0.06% until the 18th day, be changed significantly.
Increase afterwards 3. theaflavin Yoghourt storage period lactic acid bacteria sum first subtracts, from the 9.57 × 10 of the 1st day7±0.83CFU/g
(mL) the 2.10 × 10 of the 9th day are down to7± 0.16CFU/g (mL), rear and rising to the 17th day 9.66 × 107±0.32CFU/g
(mL), balance is kept compared with the 1st day.
4. theaflavin Yoghourt DPPH free radical scavenging activity is 73.3 ± 0.8%, it is significantly higher than and is not added with the common of theaflavin
The 62.8 ± 1.6% of Yoghourt, it is 0.550 ± 0.001 that reducing power, which measures its light absorption value at 700nm, is significantly higher than and is not added with
The 0.468 ± 0.001 of the common sour milk of theaflavin.
5. theaflavin Yoghourt sensory evaluation scores are gradually reduced with storage time extension, its sense organ average score is when storing 2 days
83.8 ± 1.7, it is down to 71.8 ± 0.5 when the 18th day, significantly reduces.Its peculiar flavour is by valuation officer's favorable comment.
The invention has the following advantages:
Theaflavin (Theaflavins, TFs) is added in Yoghourt by the present invention to be successfully prepared with tealeaves peculiar flavour
New type of health Yoghourt, not only greatly promote the nutritive value of Yoghourt, the distinctive flavor taste of tealeaves also brought into, so that greatly
Pursuit of the people to yoghurt function flavor taste is met greatly, changes tealeaves consumption pattern as before, changing " drinking tea " is " to eat
Tea ".Meanwhile theaflavin has anti-oxidant, reducing blood lipid, prevention and treatment cardiovascular and cerebrovascular disease, anti-bacteria and anti-virus, anti-inflammatory, antitumor, strong tooth
The health-care effects such as preventing decayed tooth.
Moreover, theaflavin Yoghourt prepared by the present invention, illustrate theaflavin to prolonging in storage period items physical and chemical property determining
There is certain help in the storage period of long Yoghourt, and oxidation resistance imparts the better health-care effect of Yoghourt, and flavor is by good
It comments, there is good market prospects.
Detailed description of the invention
Fig. 1 be theaflavin Yoghourt pH value and acidity with storage time variation (N=3)；Note: Duncan is used
Method carries out Multiple range test；Different capitalizations are indicated in same curves, lowercase person respectively indicates the extremely significant (p of group difference
< 0.01) and it is significant (p < 0.05), indicating identical lowercase person indicates that group difference is not significant (p > 0.05).
Fig. 2 be theaflavin Yoghourt retention ability with storage time variation (N=3)；Note: with Duncan method into
Row Multiple range test.Different capitalizations are indicated in same curves, lowercase person respectively indicates extremely significant (the p < of group difference
0.01) and significant (p < 0.05), indicating identical lowercase person indicates that group difference is not significant (p > 0.05).
Fig. 3 be theaflavin Yoghourt lactic acid bacteria sum change with storage time variation (N=3)；Note: it uses
Duncan method carries out Multiple range test.Different capitalizations are indicated in same curves, lowercase person respectively indicates group difference pole
Significantly (p < 0.01) and significant (p < 0.05), indicating identical lowercase person indicates that group difference is not significant (p > 0.05).
Fig. 4 be theaflavin Yoghourt and common sour milk DPPH free radical scavenging activity measurement (N=3)；Note: " * * " table
Show that difference is extremely significant, (p < 0.01).
Fig. 5 is that theaflavin Yoghourt and common sour milk reducing power measure (Mean ± SEM, n=3)；Note: " * * " indicates difference
It is extremely significant, (p < 0.01).
Fig. 6 be theaflavin Yoghourt sense organ total score with storage time variation (N=10)；Note: Duncan is used
Method carries out Multiple range test.Different capitalizations are indicated in same curves, lowercase person respectively indicates the extremely significant (p of group difference
< 0.01) and it is significant (p < 0.05), indicating identical lowercase person indicates that group difference is not significant (p > 0.05).
Specific embodiment
The present invention is further illustrated below in conjunction with Figure of description and specific embodiment, but embodiment is not to the present invention
It limits in any form.Unless stated otherwise, the present invention uses reagent, method and apparatus routinely try for the art
Agent, method and apparatus.
Unless stated otherwise, agents useful for same and material of the present invention are commercially available.
The preparation of 1 theaflavin Yoghourt of embodiment
1, actication of culture and expansion culture: strain lactobacillus bulgaricus (FJ4-3) and streptococcus thermophilus (MC6) are according to matter
Amount carries out 37 DEG C of activation culture 20h than 1:1, inoculum concentration 1%；Then inoculum concentration 1% continues to expand culture；Wherein, activation culture
Base and expansion culture medium are equal are as follows: 11% milk powder, 9% sugar, 115 DEG C of sterilizing 15min.
2, Yoghourt is prepared according to following technique:
(1) ingredient: the sucrose of 11% whole-fat milk powder and 9% is put into hot water and mixes obtained milk；
(2) pasteurization: the heating of milk water proof, 85 DEG C or more keep 10min；
(3) it filters, is cooling: using 300 mesh filter clothes, the milk after pasteurization is filtered into Sour milk bottle, every bottle of 150mL,
Stand cooling；
(4) be inoculated with: use expand cultivate obtain mixed bacteria (mass ratio of FJ4-3 bacterial strain and MC6 bacterial strain for 1:1),
Inoculum concentration is 6%, is stirred；
(5) it ferments: the Yoghourt after inoculation being placed in 42 DEG C of constant incubators and cultivates 4h；
(6) it after-ripening: is taken out from incubator and is transferred to 4 DEG C of refrigerator preservations not less than 12h；
(7) add theaflavin: 0.1% theaflavin of addition stirs, and is made novel with tealeaves peculiar flavour
Health care yoghourt.
Following example 2 is measured prepared theaflavin Yoghourt items physicochemical property.
2 theaflavin Yoghourt items physical and chemical property determining of embodiment
One, experimental method
1, acidity assaying
The titratable acidity of Yoghourt is referred to as acidity, refers to the milli for neutralizing 0.lmol/L oxygen sodium oxide molybdena consumed by 100g Yoghourt
Number is risen, unit is gill Nie Erdu (° T).
With reference to GB 5413.34-2010.Yoghourt sample liquid that 10g (being accurate to 0.001g) has been mixed is accurately weighed in 150mL
In triangular flask, 20mL is added and newly boils cooling water, 2.0mL instructions phenolphthalein solution.It is molten with 0.1000mol/LNaOH standard after mixing
Liquid is titrated to blush, and does not fade in 30s, records the NaOH solution volume of consumption.Acidity is calculated with following formula:
Wherein: X is acidity (° T)；
C is NaOH concentration of standard solution (mol/L)；
The NaOH titer volume (mL) that V is consumed when being Titrable acid milk sample liquid；
M is Yoghourt quality (g)；
0.1 is the theoretical definition of NaOH concentration of standard solution
The arithmetic mean of instantaneous value of the measurement result independent twice obtained under the conditions of repeatability indicates, as a result retains three effectively
Number.
2, pH value measures
It takes appropriate amount of acid milk sample in cuvette, measures Yoghourt pH value with pH meter.Each sample is measured in parallel 3 times, takes it average
Value calculates sample pH.
3, retention ability measures
With centrifuge tube take about 5mL to test sample, and measure sample weight W0.With the speed Centrifuge A sample 20min of 4000r/min
Afterwards, tube stand 10min is taken out.Incline supernatant, measures residue weight W, is calculated as follows:
4, lactic acid bacteria number measures
With reference to GB 4789.35-2010.10g yoghurt example is accurately weighed in 90mL sterile saline, is mixed.With
1mL aseptic straw or micropipettor draw the even liquid 1mL of 1:10 sample, are slowly infused along tube wall in the nothing that 9mL physiological saline is housed
(notice that pipette tip not touch dilution) in bacterium test tube, shakes test tube or using 1 aseptic straw instead and blowing and beating repeatedly keeps it mixed
It closes uniformly, the even liquid of sample of 1:100 is made.1mL aseptic straw or micropipette tip separately are taken, by aforesaid operations sequence, is done
10 times of incremental even liquid of sample are often incremented by dilution once, that is, use 1 1mL sterilized straw or suction nozzle instead.Selection 2~3 continuous
Acceptable diluent degree, each dilution are drawn the even liquid of 0.1mL sample and are respectively placed in 3 culture dishes, pour into each culture dish
The MRS culture medium of about 15mL mixes.All clump counts on plate are counted after 36 ± 1 DEG C of Anaerobic culturel 48h ± 2h.From sample
Product be diluted to plate pour into requirement completed in 15min.Clump count is chosen between 30~300CFU, no sprawling bacterium colony growth
Plate count total plate count.
5, Antioxidant Indexes measure
(1) theaflavin Yoghourt DPPH free radical scavenging activity measures
Supernatant is taken after sample is centrifuged 20min with 6000r/min.
Sample solution 100uL, 100 μ L of DPPH solution (0.2mmol/L) are sequentially added in each hole of ELISA Plate, are mixed
Uniformly, after room temperature is protected from light 30min, its light absorption value is surveyed at 517nm.
DPPH free radical scavenging activity (%)=[1-(Ai-Aj)/(A1-A0)] × 100%
Wherein: Ai is that 100uL sample liquid adds 100 μ L DPPH solution light absorption values；
Aj is the light absorption value that 100uL sample liquid adds 100 μ L distilled water；
A1 is that 100uL distilled water adds 100 μ LDPPH solution light absorption values；
A0 is that 100uL distilled water adds 100 μ L methanol solution light absorption values
(2) theaflavin Yoghourt reducing power measures
Sample is centrifuged after 20min with 6000r/min and takes supernatant, it is stand-by after twice of dilution.
1mL sample liquid is taken, the PBS solution that K3 [Fe (CN) 6] 0.5mL and 0.2mol/LpH that 1% is added in test tube is 6.6
0.2mL, liquid feeding test tube then take out and are cooled down with flowing water, is added in 10% trichloroacetic acid 1mL in 50 DEG C of water-bath 20min
Only react.1.5mL reaction solution is taken out, the FeCl3 solution 0.2mL that distilled water 3mL and 1% is added shakes up, and stands 5min.With distillation
Water substitutes Yoghourt sample liquid as blank control, and light absorption value is measured at 700nm.Light absorption value is bigger, indicates the reducing power of sample
It is stronger.
6, theaflavin Yoghourt subjective appreciation
By the syndic of 10 professional Food Sciences, theanine Yoghourt is evaluated from appearance, smell, flavor, quality,
Summarize scoring (sense organ total score).Score by rules is shown in annex, is as a result indicated with sense organ total score average value.
Two, experimental result
1, theaflavin Yoghourt storage period acidity and pH value variation
This experiment is measured using the theaflavin Yoghourt of Hua Nong Yoghourt factory production, after Yoghourt factory 2 days, often
Yoghourt was taken to be measured every 4 days, result is as shown in Figure 1.The acidity of theaflavin Yoghourt is tieed up for the 2nd day to the 18th day always in factory
It holds in a certain range.It slowly increases with the extension of storage time within storage period, is risen to from 63.4 ± 0.2 ° of T before this
63.6 ± 0.1 ° of T, no significant changes (p > 0.05).Corresponding pH value is within storage period and slowly varying in a certain range, with
The extension of storage time and slightly reduce, be reduced to 4.08 ± 0.004 (p < 0.05) from 4.13 ± 0.004 in 16 days.pH
The difference is that, acidity is the H+ quantity reacted in N-process with highly basic, including ionized H+ and general with acidity
The H+ quantity that can be ionized.And the H+ quantity of pH is represented to be in solution be in ionic condition, the two has certain correlation, but not
It can be completely equivalent by them.Therefore the reduction of pH value and the raising of acidity are not fully consistent.It can be seen that theaflavin Yoghourt
Effectively prevent the rear acidification phenomenon of Yoghourt.
2, theaflavin Yoghourt storage period retention ability changes
This experiment is measured using the theaflavin Yoghourt of Hua Nong Yoghourt factory production, after Yoghourt factory 2 days, often
Yoghourt was taken to be measured every 4 days, result is as shown in Figure 2.The retention ability of theaflavin Yoghourt within storage period before this with storage when
Between extension and increase, reduced after reaching maximum value 61.2 ± 1.8% at the 10th day, retention ability is reduced to 52.9 when by the 18th day
± 0.6%, but it is significantly higher than the 2nd day 48.1 ± 0.5% (p < 0.01).It is stored with reference to Yoghourt of the Li Xiangdong to different brands
Period retention ability variation measurement, measurement various different brands Yoghourt storage period, either 10d or 21d compared with
1d is declined compared to retention ability, and the theaflavin Yoghourt made by this, either 10d or 18d compare its water holding of 2d
Power has different degrees of dramatically increase, it may be possible to after theaflavin is added, change protein reticular structure in Yoghourt, make
It is even closer, increase the retention ability of Yoghourt.
3, theaflavin Yoghourt storage period lactic acid bacteria sum changes
This experiment is measured using the Yoghourt of making in laboratory, and theaflavin Yoghourt started for 1 day after being made, every 4 days
Primary to carry out the culture of lactic acid bacteria plate, result is as shown in Figure 3.As can be seen that theaflavin Yoghourt is from storage 1d to the storage 9d phase
Between, lactic acid bacteria sum decline rapidly, from 9.57 × 107± 0.83CFU/g (mL) drops to 2.10 × 107±0.16CFU/g
(mL), during 9d to 17d, sum goes back up to 9.66 × 107±0.32CFU/g(mL).Compare common sour milk storage period
The variation of lactic acid bacteria sum, theaflavin Yoghourt from 1d to 9d during being greatly decreased for lactic acid bacteria be no different substantially with common sour milk, but
Be from 9d to 17d during, lactic acid bacteria sum starts constantly to go up again, until when 17d keeps with lactic acid bacteria sum when 1d substantially
It balances (p > 0.05), the case where doubtful " diauxic growth " occurs, due to lactobacillus bulgaricus and streptococcus thermophilus in Yoghourt
Synbiosis can with inoculum concentration, not having to for strain variety and it is different, many researchers have also made not in this respect
Few probes into, but since the otherness of thallus individual and growing environment is huge, makes slow progress, to the variation during its symbiosis
Mechanism is comprehensive not yet to be understood, which type of influence can be given birth on the generation length of both bacterium after adding theaflavin, is not being made
It before a large amount of repetition is tested out, absurd can not make conclusion, it is also necessary to which more people further investigate this.
4, theaflavin Yoghourt determination oxidative
This experiment is measured using the theaflavin Yoghourt of Hua Nong Yoghourt factory production with common sour milk, DPPH free radical
Clearance rate measurement result and reducing power measurement result are as shown in Figure 4,5.Free radical is the nocuousness generated in body oxidation reaction
Compound has strong oxidizing property, can damage the tissue and cell of body, and then cause chronic disease and aging effect.Add tea
The DPPH free radical scavenging activity of Yoghourt is up to 73.3 ± 0.8% after flavine, and it is taller out to compare common sour milk 62.8 ± 1.6%
10.5%, and theaflavin Yoghourt is 0.550 ± 0.001 in the light absorption value of 700nm, common sour milk is 0.468 ± 0.001, makees t inspection
It tests significance analysis and show that theaflavin Yoghourt either DPPH free radical scavenging activity and reducing power are all significantly higher than common acids
Milk (p < 0.01).Theaflavin Yoghourt oxidation resistance is substantially better than common sour milk, and free radical scavenging activity is high, and reducing power is stronger,
With good health-care efficacy.
5, theaflavin Yoghourt storage period subjective appreciation changes
The theaflavin Yoghourt made of Hua Nong Yoghourt factory 2 days, took Yoghourt to carry out after Yoghourt factory every 4 days
Subjective appreciation, standard are as shown in table 1.
1 theaflavin Yoghourt subjective appreciation standard of table
As a result as shown in Figure 6.The sense organ total score of theaflavin Yoghourt with storage time extension, it is overall on a declining curve.Out
When after factory 2 days, there is 83.8 ± 1.7 average score, and reaching the 18th day, average score drops to 71.8 ± 0.5 points, have compared with
It is greatly lowered, be changed significantly (p < 0.01), but is still higher than and meets 60 points of food sanitation standard.Its evaluation in 2 days is good after factory,
Illustrate that the quality value of theaflavin Yoghourt must be affirmed, and other than the standards of grading in evaluation form 1, multidigit valuation officer reflects its mouth
Taste is unique, is liked by people, illustrates that theaflavin Yoghourt has good potential market prospect as flavor type Yoghourt.
The optimization of 3 theaflavin Yoghourt preparation process of embodiment
1, the quality determination method of the technique in reference implementation example 1 and embodiment 2 carries out the list of each condition in zymotechnique
Variable factors are investigated, and investigate strain inoculum concentration (4%, 5%, 6%, 7%, 8%) respectively, theaflavin additive amount (0.05%,
0.08%, 0.10%, 0.13%, 0.15%), whole-fat milk powder additive amount (9%, 10%, 11%, 12%, 13%) and sucrose add
Influence of the dosage (7%, 8%, 9%, 10%, 11%) to theaflavin Yoghourt organoleptic quality.
Further on the basis of single factor experiment, with whole-fat milk powder additive amount, sucrose addition, strain inoculum concentration and tea
Flavine additive amount is influence factor, with sensory evaluation scores (table 1) for inspection target, carries out the horizontal orthogonal test of 4 factor 3, factor
2 are shown in Table with level.
2 theaflavin Yoghurt formulation Optimum Experiment factor of table and level
2, as the result is shown:
The technological condition for fermentation of theaflavin Yoghourt is defined below: milk powder 10~12%, sucrose addition 8~10%, strain
(FJ4-3 bacterial strain and MC6 bacterial strain mass ratio 1:1) inoculum concentration 4~8%, 40~45 DEG C of fermented and cultured temperature, 3~5h of incubation time.
The best technological condition for fermentation of theaflavin Yoghourt are as follows: milk powder 11%, sucrose addition 9%, strain (FJ4-3 bacterial strain
With MC6 bacterial strain mass ratio 1:1) inoculum concentration 6%, 42 DEG C of fermented and cultured temperature, incubation time 4h.Under this optimal conditions, tea is yellow
The acidity of plain Yoghourt is 63.4 ° of T, and the viable count of lactic acid bacteria is 9.57 × 107CFU/mL, sensory evaluation scores are 83.8 points.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of theaflavin Yoghourt, which comprises the steps of:
S1. actication of culture and expansion culture: strain lactobacillus bulgaricus and streptococcus thermophilus are activated；Then expand training
It supports；
S2. prepare Yoghourt according to following technique: ingredient → allotment → pasteurization → filtering → cooling → is inoculated with → stirs evenly
→ fermentation → after-ripening → addition theaflavin, stirring → finished product.
2. preparation method according to claim 1, which is characterized in that the inoculum concentration of strain is 1%~2% in step S1.
3. preparation method according to claim 1, which is characterized in that lactobacillus bulgaricus and streptococcus thermophilus in step S1
Mass ratio be 0.5~2:05~2.
4. preparation method according to claim 1, which is characterized in that activation medium used in step S1 actication of culture are as follows:
10~12% milk powder, 8~10% sucrose, 110~120 DEG C of 10~20min of sterilizing.
5. preparation method according to claim 1, which is characterized in that the condition of actication of culture in step S1 are as follows: 35~38 DEG C
Culture 12~for 24 hours, step S1 expands culture used medium are as follows: 10~12% milk powder, 8~10% sucrose, 110~120 DEG C of sterilizings
10~20min.
6. preparation method according to claim 1, which is characterized in that the inoculum concentration that step S1 expands culture is 1%~2%, step
Expand the condition of culture in rapid S1 are as follows: 35~38 DEG C of cultures 12~for 24 hours.
7. preparation method according to claim 1, which is characterized in that the condition of pasteurization is water proof heating in step S2,
80~90 DEG C or more 8~15min of holding.
8. preparation method according to claim 1, which is characterized in that the inoculum concentration being inoculated in step S2 is 5~8%.
9. preparation method according to claim 1, which is characterized in that the condition fermented in step S2 is 40~45 DEG C of constant temperature trainings
Support 3~5h；In step S2 after-ripening be 2~8 DEG C of Yoghourt after fermenting save 12~for 24 hours.
10. preparation method according to claim 1, which is characterized in that in step S2 the additive amount of theaflavin be 0.05~
0.15%。
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