CN109479959A - A kind of brown ginseng goat milk acidified milk and preparation method thereof - Google Patents
A kind of brown ginseng goat milk acidified milk and preparation method thereof Download PDFInfo
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 64
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 64
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 64
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- 235000020251 goat milk Nutrition 0.000 title claims abstract description 58
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 239000008103 glucose Substances 0.000 claims abstract description 8
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- 238000001816 cooling Methods 0.000 claims description 5
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- 239000005862 Whey Substances 0.000 claims 1
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- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000208343 Panax Species 0.000 description 1
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- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 229930182494 ginsenoside Natural products 0.000 description 1
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- 102000018358 immunoglobulin Human genes 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 235000015141 kefir Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of brown ginseng goat milk acidified milks and preparation method thereof, belong to technical field of health care food, after specifically being mixed by following ingredient by the mass percent for accounting for liquid material goat milk, fermented to be made, component is as follows: liquid material goat milk 100%, ginseng pulp 0.5%~2%, sucrose 6%~9%, glucose 1%~3%, whey protein concentrate 0.3%~0.6%, probiotics leaven 0.005%~0.008%.Brown ginseng goat milk acidified milk prepared by the present invention combines the advantage that people participates in goat milk, and nutritive value is abundant.Existing goat milk single variety, the limited problem of nutrition are overcome, the compound goat milk acidified milk of gained not only has the nutritive value of goat milk acidified milk, and the medical value with ginseng, remains the activity and function of its effective component to greatest extent.And the prebiotic strain of mixing is selected to ferment goat milk, the nutrition health-care functions of goat milk acidified milk are improved, digestion and absorption of the human body to nutriment are greatly enhanced.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to a kind of brown ginseng goat milk acidified milk and its preparation side
Method.
Background technique
Panax Araliaceae Panax herbaceos perennial, is a kind of rare traditional Chinese medicine, there is long ginseng system in China
Work and edible history.Three provinces in the northeast of China are mainly distributed in China, Jilin Province is even more China maximum province of ginseng yield.Ginseng is rich
It is additionally wrapped containing a variety of nutriments wherein main biologically active effective component is ginsenoside and panaxan
Include amino acid, protein, sugar, vitamin, organic acid and microelement etc..Ginseng can enhance the immunity of human body, significantly
It relieves fatigue, improve cardiovascular system and resists the functions such as the infringement of a variety of diseases, there is good health-care effect.Ginseng conduct
Integration of drinking and medicinal herbs plant, and 2012 are approved for new resource food, and more and more researchs are dedicated to the deep processing of ginseng
Processing prepares the food with high added value.
Goat milk nutritive value is abundant, contains a large amount of protein, fat, lactose, minerals and multivitamin, junket egg
White and whey protein proportions almost can be digested and assimilated all when edible close to human milk.Therefore, goat milk is claimed in international nutrition educational circles
For " king in milk ".Studies have shown that goat milk helps to prevent pachylosis, delay skin aging, and immunoglobulin in goat milk
Content is high, can effectively enhance resistance of human body.And probiotics abundant can hinder many pathogenic bacteria and corruptibility in acidified milk
The exception of enteral bacterium, and promote to digest.Currently, the brown fermented milk product in China is mainly using milk as raw material, even without sheep
Milk brown fermented milk product.And it is more outstanding outer in terms of nutrition, healthcare function to pass through brown stain treated goat milk acidified milk, and
And color, special taste, it is easy to people's receiving.
Summary of the invention
In order to solve drawbacks described above existing in the prior art, the purpose of the present invention is to provide a kind of brown ginseng goat milk
Acidified milk and preparation method thereof.
The present invention is achieved through the following technical solutions:
A kind of brown ginseng goat milk acidified milk, is specifically mixed by following ingredient by the mass percent for accounting for liquid material goat milk
After conjunction, fermented to be made, component is as follows: liquid material goat milk 100%, ginseng pulp 0.5%~2%, sucrose 6%~9%, grape
Sugared 1%~3%, whey protein concentrate 0.3%~0.6%, probiotics leaven 0.005%~0.008%.
Further, the probiotics leaven is lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus, Bulgaria
One or more of lactobacillus, lactobacillus plantarum and Lactobacillus rhamnosus.
A kind of preparation method of brown ginseng goat milk acidified milk, the specific steps are as follows:
(1) preparation of ginseng pulp:
1. dry ginseng is gone palpus stalk, distilled water is added after cleaning, the 6h rehydration under 60 DEG C of water bath conditions, dry ginseng
Quality and volume ratio with distilled water are 1:16, are cooled to room temperature, and are beaten, after crossing colloid mill 2 times, at 80~95 DEG C at sterilizing
10min~30min is managed, resulting liquid is ginseng pulp after cooling, spare；
2. fresh ginseng is gone palpus stalk, distilled water mashing, the quality and volume ratio of fresh ginseng and distilled water are added after cleaning
For 1:10, after crossing colloid mill 2 times, sterilization treatment 10min~30min at 80~95 DEG C, resulting liquid is people after cooling
Ginseng slurry, it is spare；
(2) preparation of brown goat milk acidified milk:
It is base-material with liquid material goat milk 100%, sequentially adds sucrose 6%~8%, glucose 1%~3%, concentrated milk
Albumin 0.3%~0.6%, be uniformly mixed, brown stain processing after, homogeneous, at 80 DEG C~95 DEG C sterilization processing 10min~
30min is cooled to 45 DEG C hereinafter, 0.005%~0.008% probiotics leaven is added, ferments under the conditions of 37 DEG C~45 DEG C
It is 4.4~4.7 to pH value, is cooled to 10 DEG C~15 DEG C, ginseng pulp is added and is uniformly mixed, brown ginseng goat milk hair is obtained after filling
Kefir milk；Wherein, the percentage of above each material composition refers to the percentage for accounting for liquid material goat milk quality.
Further, the temperature of brown stain processing is 85 DEG C~95 DEG C, and the time is 2h~8h.
Further, the probiotics leaven is lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus, Bulgaria
One or more of lactobacillus, lactobacillus plantarum and Lactobacillus rhamnosus.
Eating method and amount of the invention is the same as common edible acidified milk.
Compared with prior art, advantages of the present invention is as follows:
Brown ginseng goat milk acidified milk prepared by the present invention combines the advantage that people participates in goat milk, and nutritive value is abundant.Gram
Existing goat milk single variety, the limited problem of nutrition are taken, the compound goat milk acidified milk of gained not only has the battalion of goat milk acidified milk
Value, and the medical value with ginseng are supported, remains the activity and function of its effective component to greatest extent.And select mixing
Prebiotic strain ferments to goat milk, improves the nutrition health-care functions of goat milk acidified milk, greatly enhances human body to nutrients
The digestion and absorption of matter.Using brown stain, treated that goat milk ferments, and it is fineless and smooth to overcome existing brown fermented milk mouthfeel
Defect, making ginseng goat milk acidified milk obtained, delicate mouthfeel, structural state is uniform, and ginseng fragrance is simple and elegant, and sheep is had a strong smell in light brown
Taste is lower and has burnt odor taste, and there is unique flavor beauty treatment to stay the effect of holding, promoting longevity, improve immunity of organisms, before market
Scape is wide.
Specific embodiment
The following examples are further illustrations of the invention, rather than limiting the invention.
A kind of brown ginseng goat milk acidified milk, is specifically mixed by following ingredient by the mass percent for accounting for liquid material goat milk
After conjunction, fermented to be made, component is as follows: liquid material cream 100%, ginseng pulp 0.5%~2%, sucrose 6%~9%, glucose
1%~3%, whey protein concentrate 0.3%~0.6%, probiotics leaven 0.005%~0.008%.
Embodiment 1
Selection goes palpus stalk to dry ginseng 30g, addition distilled water 480mL after cleaning, the 6h rehydration under 60 DEG C of water bath conditions,
It is cooled to room temperature, is beaten 2min with beater, after crossing colloid mill 2 times, the sterilization treatment 30min at 80 DEG C is resulting after cooling
Liquid is ginseng pulp, spare.
250mL goat milk is measured with the graduated cylinder precision of dried and clean, sucrose 15g, glucose 3g, whey protein concentrate is added
0.75g is uniformly mixed, and after brown stain processing, homogeneous, the sterilization processing 30min at 80 DEG C is cooled to 45 DEG C hereinafter, bifid is added
Bacillus 0.02g, fermentation to pH value is 4.4 under the conditions of 38 DEG C.10 DEG C are cooled to, 10 DEG C of ginseng pulp 1.5mL is added and is uniformly mixed,
Brown ginseng goat milk acidified milk is obtained after filling.
The results are shown in Table 1 for product sensory evaluation index.
1 products characteristics of table (100 points of systems)
Results of sensory evaluation shows: average value and standard error value through analysis acceptance scoring, embodiment preparation
For ginseng goat milk acidified milk in light brown, ginseng fragrance is simple and elegant, and sheep smell of mutton is lower and has burnt odor taste, unique flavor, overall assessment
Well.
Embodiment 2
The palpus fresh ginseng 30g of stalk is removed in selection, and 300mL distilled water is added after cleaning, is beaten 2min with beater, is crossed colloid mill 2
After secondary, the sterilization treatment 25min at 85 DEG C, resulting liquid is ginseng pulp after cooling, spare.
250mL goat milk is measured with the graduated cylinder precision of dried and clean, sucrose 17.5g, glucose 6g, whey protein concentrate is added
1g is uniformly mixed, and after brown stain processing, homogeneous, the sterilization processing 25min at 85 DEG C is cooled to 45 DEG C hereinafter, thermophilus is added
Bacterium and lactobacillus bulgaricus 0.015g, fermentation to pH value is 4.5 under the conditions of 40 DEG C.12 DEG C are cooled to, 12 DEG C of ginseng is added
It starches 2.5mL to be uniformly mixed, brown ginseng goat milk acidified milk is obtained after filling.
The results are shown in Table 2 for product sensory evaluation index.
2 products characteristics of table (100 points of systems)
Results of sensory evaluation shows: average value and standard error value through analysis acceptance scoring, embodiment preparation
For ginseng goat milk acidified milk in light brown, ginseng fragrance is simple and elegant, and sheep smell of mutton is lower and has burnt odor taste, unique flavor, overall assessment
Well.
Embodiment 3
Selection goes palpus stalk to dry ginseng 30g, addition distilled water 480mL after cleaning, the 6h rehydration under 60 DEG C of water bath conditions,
It is cooled to room temperature, is beaten 2min with beater, after crossing colloid mill 2 times, the sterilization treatment 20min at 90 DEG C is resulting after cooling
Liquid is ginseng pulp, spare.
250mL goat milk is measured with the graduated cylinder precision of dried and clean, sucrose 20g, glucose 9g, whey protein concentrate is added
1.25g is uniformly mixed, and after brown stain processing, homogeneous, the sterilization processing 20min at 90 DEG C is cooled to 45 DEG C hereinafter, bifid is added
Bacillus, streptococcus thermophilus and lactobacillus bulgaricus 0.0125g, fermentation to pH value is 4.6 under the conditions of 42 DEG C.15 DEG C are cooled to,
15 DEG C of ginseng pulp 5mL is added to be uniformly mixed, brown ginseng goat milk acidified milk is obtained after filling.
The results are shown in Table 3 for product sensory evaluation index.
3 products characteristics of table (100 points of systems)
Results of sensory evaluation shows: average value and standard error value through analysis acceptance scoring, embodiment preparation
For ginseng goat milk acidified milk in light brown, ginseng fragrance is simple and elegant, and sheep smell of mutton is lower and has burnt odor taste, unique flavor, overall assessment
Well.
Claims (5)
1. a kind of brown ginseng goat milk acidified milk, which is characterized in that specifically by following ingredient by the matter for accounting for liquid material goat milk
After measuring percentage mixing, fermented to be made, component is as follows: liquid material goat milk 100%, ginseng pulp 0.5%~2%, sucrose 6%
~9%, glucose 1%~3%, whey protein concentrate 0.3%~0.6%, probiotics leaven 0.005%~0.008%.
2. a kind of brown ginseng goat milk acidified milk as described in claim 1, which is characterized in that the probiotics hair
Ferment agent is lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum and Lactobacillus rhamnosus
One or more of.
3. a kind of preparation method of brown ginseng goat milk acidified milk as described in claim 1, which is characterized in that specific steps are such as
Under:
(1) preparation of ginseng pulp:
1. dry ginseng is gone palpus stalk, distilled water is added after cleaning, the 6h rehydration under 60 DEG C of water bath conditions, dry people participates in steaming
The quality and volume ratio of distilled water are 1:16, are cooled to room temperature, and are beaten, after crossing colloid mill 2 times, the sterilization treatment at 80~95 DEG C
10min~30min, resulting liquid is ginseng pulp after cooling, spare；
2. fresh ginseng is gone palpus stalk, distilled water mashing is added after cleaning, the quality and volume ratio of fresh ginseng and distilled water are 1:
10, after crossing colloid mill 2 times, sterilization treatment 10min~30min at 80~95 DEG C, resulting liquid is ginseng pulp after cooling,
It is spare；
(2) preparation of brown goat milk acidified milk:
It is base-material with liquid material goat milk 100%, sequentially adds sucrose 6%~8%, glucose 1%~3%, condensed whey egg
White 0.3%~0.6%, it is uniformly mixed, after brown stain processing, homogeneous, sterilization processing 10min~30min, cold at 80 DEG C~95 DEG C
But to 45 DEG C hereinafter, 0.005%~0.008% probiotics leaven is added, fermentation to pH value is under the conditions of 37 DEG C~45 DEG C
4.4~4.7,10 DEG C~15 DEG C are cooled to, ginseng pulp is added and is uniformly mixed, brown ginseng goat milk acidified milk is obtained after filling；Its
In, the percentage of above each material composition refers to the percentage for accounting for liquid material goat milk quality.
4. a kind of preparation method of brown ginseng goat milk acidified milk as claimed in claim 3, which is characterized in that the brown stain
The temperature of processing is 85 DEG C~95 DEG C, and the time is 2h~8h.
5. a kind of preparation method of brown ginseng goat milk acidified milk as claimed in claim 3, which is characterized in that described is prebiotic
Bacterium leavening agent is lactobacillus acidophilus, Bifidobacterium, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus plantarum and rhamnose cream
One or more of bacillus.
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| CN114916579A (en) * | 2022-06-17 | 2022-08-19 | 陕西科技大学 | Method for reducing heterocyclic compounds and mutton smell in brown fermented goat milk |
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