CN109430388A - The preparation method of broom corn millet Yoghourt - Google Patents
The preparation method of broom corn millet Yoghourt Download PDFInfo
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- CN109430388A CN109430388A CN201811552441.7A CN201811552441A CN109430388A CN 109430388 A CN109430388 A CN 109430388A CN 201811552441 A CN201811552441 A CN 201811552441A CN 109430388 A CN109430388 A CN 109430388A
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- corn millet
- broom corn
- yoghourt
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- broom
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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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of preparation methods of broom corn millet Yoghourt, the following steps are included: the pretreatment of (1) broom corn millet: after broom corn millet is cleaned up, dry 3-4h is dried at 105-110 DEG C, then it crushes, 120 meshes is crossed, then in 140-150 DEG C of baking 20-30min, obtain brcom corn millet powder, it is added in the water of 5 times of quality, is gelatinized 5-10min at 100 DEG C, obtain broom corn millet slurry；(2) it deploys: fresh milk, broom corn millet slurry, white granulated sugar, stabilizer being mixed, stir 20-30min under the revolving speed of 1000rpm；(3) homogeneous, sterilization；(4) inoculation fermentation；(5) it beats cold.Yoghourt provided by the invention, stability is good, and no whey is precipitated, and structural state is good, and crude fiber content is more, full of nutrition, remains in the mouth without milk fishy smell after drinking.
Description
Technical field
The invention belongs to Yoghourt fermentation technical fields, and in particular to a kind of preparation method of broom corn millet Yoghourt.
Background technique
Broom corn millet belongs to grass family Panicum, and broom corn millet is drought-resistant, resistance to soil is thin, and growth cycle is short, and Shanxi broom corn millet is mainly planted in Shanxi
The Northwest is one of the small coarse cereals of local Main Cultivation.Broom corn millet is full of nutrition, not only has edible value, and there are also medicinal, feedings
With application values such as, natural colorants.Broom corn millet rice protein, fat, dietary fiber and leucine rich in, valine etc.
Essential amino acid, while it being wherein enriched with B family vitamin, nutritive value is higher, the planting ranges such as nutritional ingredient and rice
Wide large cereal can mutually haggle；In addition to this, rotten rice nature and flavor are sweet, flat, slightly cold, can be cured with invigorating qi and benefiting blood, strengthening spleen and tonifying lung, except heat
Wound has good healthcare function.
Yoghourt is considerable one kind in dairy products, not only mitigates lactose intolerance, but also contains cream abundant in Yoghourt
Acid can maintain intestinal flora balance, be beneficial to health.Traditional yogurt with raw milk due to being fermented, after having drunk, in the mouth
Have milk fishy smell residual.
Summary of the invention
In view of the drawbacks of the prior art, the present invention provides a kind of preparation method of broom corn millet Yoghourt, can overcome the mouth after drinking
In have the defect of milk fishy smell.
The preparation method of broom corn millet Yoghourt, comprising the following steps:
(1) pretreatment of broom corn millet: after broom corn millet is cleaned up, dry 3-4h is dried at 105-110 DEG C, is then crushed, crosses 120
Mesh obtains brcom corn millet powder, is added in the water of 5 times of quality, be gelatinized 5- at 100 DEG C then in 140-150 DEG C of baking 20-30min
10min obtains broom corn millet slurry；
(2) it deploys: fresh milk, broom corn millet slurry, white granulated sugar, stabilizer being mixed, stir 20-30min under the revolving speed of 1000rpm；
(3) homogeneous, sterilization: by the product of step (2) by high pressure homogenizing twice, then sterilizing 5-10min at 100 DEG C,
It is subsequently cooled to 40-42 DEG C；
(4) inoculation fermentation: according to mass ratio (1-3): 100, probiotic powder is added in the product of step (3), at 43-45 DEG C
Ferment at constant temperature 8-12h；
(5) it beats cold: the product of step (4) being stirred, is cooled to 20-25 DEG C.
Preferably, the stabilizer is the mixture that mass ratio is 1:1 pectin, gelatin.
Preferably, fresh milk described in step (2), broom corn millet slurry, white granulated sugar, stabilizer mass ratio be 300:(20-30):
(15-25): (0.1-0.3).
Preferably, in the high pressure homogenizing twice, the pressure of first time high pressure homogenizing is 20MPa, the second sub-high pressure
The pressure to homogenize is 30MPa.
Preferably, it is (3-4): (3-5): (1-2) that the probiotic powder, which is weight ratio: 1 lactobacillus bulgaricus, thermophilic
The mixture of streptococcus, Bifidobacterium, lactobacillus acidophilus.
Advantages of the present invention:
Yoghourt provided by the invention, stability is good, and no whey is precipitated, and structural state is good, and crude fiber content is more, full of nutrition, drink
It is remained in the mouth without milk fishy smell after.
Specific embodiment
Embodiment 1
The preparation method of broom corn millet Yoghourt, comprising the following steps:
(1) pretreatment of broom corn millet: after broom corn millet is cleaned up, dry 4h is dried at 105 DEG C, is then crushed, 120 meshes are crossed,
Then in 140 DEG C of baking 30min, brcom corn millet powder is obtained, is added in the water of 5 times of quality, 5min is gelatinized at 100 DEG C, obtains broom corn millet
Slurry；
(2) it deploys: being 300:20:15:0.1 according to mass ratio, fresh milk, broom corn millet slurry, white granulated sugar, stabilizer are mixed,
20min is stirred under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixture that mass ratio is 1:1 pectin, gelatin；
(3) homogeneous, sterilization: by the product of step (2) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 20MPa, second of high pressure homogenizing are 30MPa, then sterilize 5min at 100 DEG C, are subsequently cooled to 40 DEG C；
(4) inoculation fermentation: according to mass ratio 1:100, probiotic powder is added in the product of step (3), constant temperature is sent out at 43 DEG C
Ferment 12h；Wherein, the probiotic powder be weight ratio be 3:3:1:1 lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium,
The mixture of lactobacillus acidophilus
(5) it beats cold: the product of step (4) being stirred, is cooled to 20 DEG C.
Embodiment 2
The preparation method of broom corn millet Yoghourt, comprising the following steps:
(1) pretreatment of broom corn millet: after broom corn millet is cleaned up, dry 3h is dried at 110 DEG C, is then crushed, 120 meshes are crossed,
Then in 150 DEG C of baking 20min, brcom corn millet powder is obtained, is added in the water of 5 times of quality, 10min is gelatinized at 100 DEG C, obtains broom corn millet
Slurry；
(2) it deploys: being 300:30:25:0.3 according to mass ratio, fresh milk, broom corn millet slurry, white granulated sugar, stabilizer are mixed,
30min is stirred under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixture that mass ratio is 1:1 pectin, gelatin；
(3) homogeneous, sterilization: by the product of step (2) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 20MPa, second of high pressure homogenizing are 30MPa, then sterilize 10min at 100 DEG C, are subsequently cooled to 42 DEG C；
(4) inoculation fermentation: according to mass ratio 3:100, probiotic powder is added in the product of step (3), constant temperature is sent out at 45 DEG C
Ferment 8h；Wherein, the probiotic powder be weight ratio be 4:5:2:1 lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium,
The mixture of lactobacillus acidophilus
(5) it beats cold: the product of step (4) being stirred, is cooled to 25 DEG C.
Embodiment 3
The preparation method of broom corn millet Yoghourt, comprising the following steps:
(1) pretreatment of broom corn millet: after broom corn millet is cleaned up, dry 4h is dried at 108 DEG C, is then crushed, 120 meshes are crossed,
Then in 145 DEG C of baking 25min, brcom corn millet powder is obtained, is added in the water of 5 times of quality, 8min is gelatinized at 100 DEG C, obtains broom corn millet
Slurry；
(2) it deploys: being 300:25:20:0.2 according to mass ratio, fresh milk, broom corn millet slurry, white granulated sugar, stabilizer are mixed,
25min is stirred under the revolving speed of 1000rpm；Wherein, the stabilizer is the mixture that mass ratio is 1:1 pectin, gelatin；
(3) homogeneous, sterilization: by the product of step (2) by the way that high pressure homogenizing, the pressure of first time high pressure homogenizing are twice
The pressure of 20MPa, second of high pressure homogenizing are 30MPa, then sterilize 8min at 100 DEG C, are subsequently cooled to 41 DEG C；
(4) inoculation fermentation: according to mass ratio 2:100, probiotic powder is added in the product of step (3), constant temperature is sent out at 44 DEG C
Ferment 10h；Wherein, the probiotic powder be weight ratio be 3:4:2:1 lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium,
The mixture of lactobacillus acidophilus
(5) it beats cold: the product of step (4) being stirred, is cooled to 23 DEG C.
Claims (5)
1. the preparation method of broom corn millet Yoghourt, it is characterised in that: the following steps are included:
(1) pretreatment of broom corn millet: after broom corn millet is cleaned up, dry 3-4h is dried at 105-110 DEG C, is then crushed, crosses 120
Mesh obtains brcom corn millet powder, is added in the water of 5 times of quality, be gelatinized 5- at 100 DEG C then in 140-150 DEG C of baking 20-30min
10min obtains broom corn millet slurry；
(2) it deploys: fresh milk, broom corn millet slurry, white granulated sugar, stabilizer being mixed, stir 20-30min under the revolving speed of 1000rpm；
(3) homogeneous, sterilization: by the product of step (2) by high pressure homogenizing twice, then sterilizing 5-10min at 100 DEG C,
It is subsequently cooled to 40-42 DEG C；
(4) inoculation fermentation: according to mass ratio (1-3): 100, probiotic powder is added in the product of step (3), at 43-45 DEG C
Ferment at constant temperature 8-12h；
(5) it beats cold: the product of step (4) being stirred, is cooled to 20-25 DEG C.
2. the preparation method of broom corn millet Yoghourt according to claim 1, it is characterised in that: the stabilizer is that mass ratio is 1:1
The mixture of pectin, gelatin.
3. the preparation method of broom corn millet Yoghourt according to claim 1, it is characterised in that: fresh milk, broom corn millet described in step (2)
Slurry, white granulated sugar, stabilizer mass ratio be 300:(20-30): (15-25): (0.1-0.3).
4. the preparation method of broom corn millet Yoghourt according to claim 1, it is characterised in that: in the high pressure homogenizing twice, the
The pressure of high pressure homogenizing is 20MPa, and the pressure of second of high pressure homogenizing is 30MPa.
5. the preparation method of broom corn millet Yoghourt according to claim 1, it is characterised in that: the probiotic powder is that weight ratio is
(3-4): (3-5): (1-2): 1 lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, lactobacillus acidophilus mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811552441.7A CN109430388A (en) | 2018-12-18 | 2018-12-18 | The preparation method of broom corn millet Yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811552441.7A CN109430388A (en) | 2018-12-18 | 2018-12-18 | The preparation method of broom corn millet Yoghourt |
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| CN109430388A true CN109430388A (en) | 2019-03-08 |
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| CN201811552441.7A Pending CN109430388A (en) | 2018-12-18 | 2018-12-18 | The preparation method of broom corn millet Yoghourt |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268095A (en) * | 2023-04-12 | 2023-06-23 | 内蒙古农业大学 | Mongolia flavored yoghurt and preparation method thereof |
-
2018
- 2018-12-18 CN CN201811552441.7A patent/CN109430388A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268095A (en) * | 2023-04-12 | 2023-06-23 | 内蒙古农业大学 | Mongolia flavored yoghurt and preparation method thereof |
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Application publication date: 20190308 |
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