CN109645117A - A method of Yoghourt shelf life is extended based on Flos Caryophylli extract - Google Patents
A method of Yoghourt shelf life is extended based on Flos Caryophylli extract Download PDFInfo
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- CN109645117A CN109645117A CN201910085346.9A CN201910085346A CN109645117A CN 109645117 A CN109645117 A CN 109645117A CN 201910085346 A CN201910085346 A CN 201910085346A CN 109645117 A CN109645117 A CN 109645117A
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- yoghourt
- flos caryophylli
- caryophylli extract
- fermentation
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 117
- 239000000284 extract Substances 0.000 title claims abstract description 78
- 241000628997 Flos Species 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 33
- 241000894006 Bacteria Species 0.000 claims abstract description 26
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 20
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 10
- 238000004042 decolorization Methods 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 48
- 244000223014 Syzygium aromaticum Species 0.000 claims description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 239000012528 membrane Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 11
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- 235000019441 ethanol Nutrition 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
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- 238000003860 storage Methods 0.000 claims description 8
- 230000000844 anti-bacterial effect Effects 0.000 claims description 7
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- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims description 5
- 239000005770 Eugenol Substances 0.000 claims description 5
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims description 5
- 229960002217 eugenol Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
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- 239000000126 substance Substances 0.000 claims description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002845 discoloration Methods 0.000 claims description 4
- 235000020167 acidified milk Nutrition 0.000 claims description 3
- 229940023032 activated charcoal Drugs 0.000 claims description 3
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- 230000003204 osmotic effect Effects 0.000 claims description 3
- 230000035699 permeability Effects 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 2
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- 230000020477 pH reduction Effects 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 5
- 235000021262 sour milk Nutrition 0.000 abstract description 3
- 235000021001 fermented dairy product Nutrition 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 22
- 239000004310 lactic acid Substances 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 11
- 238000011160 research Methods 0.000 description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
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- JMSVCTWVEWCHDZ-UHFFFAOYSA-N syringic acid Chemical compound COC1=CC(C(O)=O)=CC(OC)=C1O JMSVCTWVEWCHDZ-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000722824 Ardisia crenata Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186866 Lactobacillus thermophilus Species 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
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
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- 238000012544 monitoring process Methods 0.000 description 1
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- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses a kind of preservation methods for extending Yoghourt shelf life using Flos Caryophylli extract, belong to fermented dairy product natural fresh-keeping field.Before Yoghourt fermentation, the Flos Caryophylli extract after active carbon decolorization is proportionally added in raw milk.Then the fermented by mixed bacterium of special ratios is accessed again.Using indexs such as acidity in fermentation process, fermentation process performance is determined.After-ripening temperature is adjusted with season.According to the Yoghourt that above-mentioned technology point is produced, shelf life at least extends 3~5 days than common sour milk, and the flavor of Yoghourt increases, and the rear acidification phenomenon of Yoghourt obviously weakens.
Description
One, invention field
The invention belongs to fermented dairy product natural fresh-keeping fields.Acid is extended based on Flos Caryophylli extract more specifically to one kind
The method of milk shelf life.
Two, background techniques
Yoghourt is a kind of nutritional health food welcomed by the people, it has the generation for avoiding lactose intolerance, adjusts human body
The functions such as balance of microbial flora in enteron aisle.But the short shelf life of Yoghourt is always the bottleneck for hindering Yoghourt storage and sale.
Expired yoghourt first is that due to the microorganisms such as mould, E.coli and yeast growth, lead to swollen bottle；Another is that Yoghourt is normally sent out
After the completion of ferment, in storage, transport and sales process, thallus still is able to slowly be fermented using remaining lactose, continues
Lactic acid is generated, acidity is increased, i.e., rear acidification influences mouthfeel.
Foreign countries extend Yoghourt shelf life and mainly use re-pasteurization heat treating process, although this method is effective, it easily leads to acid
Milk nutrition and quality decline.Domestic aspect mainly refrigerates Yoghourt using low temperature cold chain, changes water activity or addition in Yoghourt
Appropriate preservative and addition carbon dioxide inhibit the growth and breeding etc. of yeast and mold.However, they or requirement continue
Low temperature environment increase storage and transportation cost, or the anti-corrosion or bacteriostatic agent that are added are while inhibiting harmful microorganism
The activity of the original lactic acid bacteria of Yoghourt is inhibited, and is had to human body clear or potentially hazardous.
Cloves is not only the rare spice berry of Medicinal plants and the world.The dry flower of cloves is common
Flavouring can be used as medicine with a long history with tea making, China cloves.It is divided into flos caryophylli and Fructus Caryophylli, and this patent meaning cloves is
Flos caryophylli.Flos Caryophylli extract is powdered, is in coffee color, smelling has tamarind seed taste, and mouthfeel is slightly sour after dissolution.Study table
Bright: Flos Caryophylli extract contains the substances such as eugenol, cloves alkene and gaultherolin, wherein eugenol (C10H12O2) there is antimicrobial spectrum
Extensively, and good antimicrobial effect, especially there is good inhibiting effect to the rotten bacterium of mould, saccharomycete, Escherichia coli and a variety of causes.
Currently, Flos Caryophylli extract has been applied to as being used for bacteriostasis, preservation in pickled product and fruits and vegetables, but it there is no and report that it is protected applied to Yoghourt
Fresh research.Flos Caryophylli extract could not may have at 2 points applied to the reason of Yoghourt: (1) coffee color of cloves extracting solution affects
The exterior beauty of Yoghourt；(2) in Flos Caryophylli extract Bacteriostatic Effect Yoghourt normal fermentation flora growth, and then influence Yoghourt
Quality.And disclosed one about the related patent of cloves and Yoghourt also only from cloves health, simple manufacture craft isogonism
Degree propose a kind of cloves Yoghourt (cloves extracting solution, cloves Yoghourt and preparation method thereof), be not directed in full cloves it is antibacterial, extend
The content of Yoghourt shelf life.
In consideration of it, this patent from the fresh-keeping environmental protection of Yoghourt, security standpoint, select cloves have natural medicine-food dual-purpose,
Antibacterial wide spectrum characteristic, decolourize by cloves and improve lactic fermentation process etc. carry out innovative research and trial, screening
Micro- dosage Flos Caryophylli extract of 1:200 is added in raw milk and has reached fresh-keeping purpose out.Result of study is shown, is contained in the present invention
The Yoghourt of Flos Caryophylli extract extends the qualities such as shelf life, while mouthfeel compared with common sour milk and increases.The present invention is dairy products
Natural fresh-keeping and the screening of natural food antistaling agent and cloves food process provide reference value.
Three, summary of the invention
1. problems to be solved by the invention
The invention solves three aspect problems: (1) proposing a kind of new method of safety and environmental protection fresh-keeping for cold fermentation cream
With new crude antistaling agent, provided newly for low-temperature yoghurt Shelf-life, expansion Yoghourt sales region and improvement Quality of Yoghourt
Thinking.
(2) new method is related to Flos Caryophylli extract decoloration process, and on the one hand the technique can ensure decolorization safety, does not mix
New or potential poisonous and harmful substance enters in food；On the other hand there is obvious decolorizing effect in guarantee Flos Caryophylli extract
In the case of, moreover it is possible to the Flos Caryophylli extract after ensureing decoloration still has bacteria resistance function.
(3) ratio for optimizing cloves and raw milk, on the basis of the effect of playing cloves anti-corrosive fresh-keeping, by cloves to Yoghourt
The bacteriostatic impact of middle lactic acid bacteria is preferably minimized, and ensures have sufficient lactic acid bacteria to participate in subsequent Yoghourt fermentation.By cloves to people
The possibility ill-effect of body is preferably minimized.Yoghourt fermentation technique is advanced optimized, makes to be caused by the change of cloves to lactic acid bacteria
Key link such as after-ripening, rear acidification during Yoghourt fermentation etc. are impacted to be preferably minimized, and promotes the flavor of Yoghourt.
2. technical solution
The invention proposes a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract, specific embodiment is as follows:
(1) experimental material
Main experimental materials during the Yoghourt fermentation that this patent is related to include raw milk (raw milk), two class fermenting microbes,
Flos Caryophylli extract.
(2) Flos Caryophylli extract decolourizes
Because Flos Caryophylli extract is coffee color, being directly added into Yoghourt can make original milky Yoghourt become (light) coffee
Color.Therefore the present invention designs a kind of activated carbon decolorization device and method for realizing the decoloration of Flos Caryophylli extract.The device core
Heart establishment is the filter membrane of a decoloration active carbon particle column and semi-transparent film character.The concentration official post of particle column both ends solution is decolourized former
Liquid stream is realized through active carbon to destainer physical decolorization (power that water-head is the flowing of initial period liquid).
Flos Caryophylli extract discoloration method: 1. by after the disinfection of each decoloration device part, all controlled valves in device are closed.It will
It weighs about 100g Flos Caryophylli extract to be dissolved in 50% edible alcohol of 1L, to 20 DEG C or so, this temperature facilitates heating water bath solution
The dissolution of Flos Caryophylli extract.By in solution adding apparatus stoste vessel, at the same by temperature control in 20 DEG C or so of 650ml without watery wine
Finishing enters in recovered liquid vessel.Good shell granular activated carbon is fitted into decoloration active carbon column, one end covers general on the left of column
Logical filter membrane, right side one end cover the semi permeability filter membrane (aperture is 100~150nm) of 3 layers of parchment material, will be taken off with rubber hose
Color column is connected with left and right vessel, opens the valve being connected with decolorizing column.According to osmotic pressure principle, the alcoholic solution of Flos Caryophylli extract
(stoste to be decolourized) can be permeated to the absolute alcohol solution of high concentration, pigment meeting when by activated-charcoal column, in extract solution
It is physically adsorbed, and 3 layers of semi-permeable membrane can be filtered such as active carbon particle and other big molecular impurities.After 6~8h, stoste vessel and
When recycling the alcohol by volume and almost identical concentration of vessel, decolorizing column both ends valve is closed, opens the valve on the outside of recycling vessel,
Recovered liquid is released.It so far, is 1 reclaimer operation.
2. adding distilled water (stopping to alcohol concentration about 50%) into stoste vessel, 1/2 body is added in Xiang Huishou vessel
1. long-pending absolute alcohol, repetition operate.
3. continuously 1. and 2. operating 3 operations, this is 1 circulation.
It carries out 2 times, recycles every time replaceable new decolorizing column 1 time again 4. will 3. recycle, the final recovered liquid that obtains is decoloration
Cloves extracting solution.
5. the cloves extracting solution after decoloration is oven-dried again, the Flos Caryophylli extract solid powder based on eugenol is obtained.
(3) different lactic acid bacteria mixing
Mixed bacteria ratio will affect the rear acidification phenomenon etc. of the yoghourt-flavored after Yoghourt fermentation efficiency, fermentation, Yoghourt.Acid at present
The mixing match of milk lactobacillus bulgaricus in the market and streptococcus thermophilus is mostly 1:2,1:1 or other secrecy proportions,
Some researches show that both these in Yoghourt proportion is 2:3 or 1:10 etc. under different condition.However, joined Flos Caryophylli extract
Afterwards, there is certain inhibiting effect to two kinds of fermenting microbes of Yoghourt.This research group carries out in the antibacterial research process of cloves Yoghourt,
It was found that the Yoghourt various aspects monitoring index that the two proportion obtains when being 4:5 is ideal.Therefore, it is proposed to the mixed bacteria of 4:5
Proportion.
Referring to lactic acid bacteria test stone in standard GB/T 4789.35, to lactobacillus bulgaricus and streptococcus thermophilus into
Row lactic acid bacterial count.Take the approximate lactobacillus bulgaricus of lactic acid bacteria concentration and streptococcus thermophilus bacterium solution volume for 4:5 mixing, system
At mixed bacteria liquid solution.
(4) Yoghourt fermentation and completion
This patent Yoghourt preparation and fermentation process it is as follows: raw milk filter → heat raw milk to 60 DEG C~70 DEG C → standardization →
Calculate weigh, the addition stirring and dissolvings such as white granulated sugar be cooled to 65 DEG C~70 DEG C → be added Flos Caryophylli extract → shearing after decoloration →
Homogeneous → pasteurization (80 DEG C~85 DEG C, 10 min of used time) → cooling (to 42 DEG C) → connect mixed fermentation strain → filling →
Fermentation → after-ripening → storage.
In above-mentioned process, the invention patent is innovated in terms of cloves additional amount, fermenting microbe and fermentation condition: 1. originally
Patent selection strain be added before be added Flos Caryophylli extract, through setting comparative experiments, investigate be more than the shelf-life after Yoghourt it is each
Physics and chemistry and the index of quality discovery of kind microbiological indicator and Yoghourt: life to be fermented is added with the ratio of 5g/kg for Flos Caryophylli extract
It is ideal in cow's milk.
2. take the lactobacillus bulgaricus after activation and streptococcus thermophilus bacterium solution volume than the mixed bacteria liquid for 4:5, according to
Convention amount (4%~5%) is added to fermented lactate-containing solution.
3. having as described above, Flos Caryophylli extract is added in raw milk according to 5g/kg ratio to the subsequent fermenting microbe of Yoghourt
There is certain inhibiting effect, parallel gradient experiment result of study is shown: if Flos Caryophylli extract is according to 5g/kg additional amount.Mixing
After strain additional amount more solito improves 10%, the fermented yoghourt indices of acquisition have ideal.
4. fermentation temperature and fermentation deadline determine.The sensitivity because fermentation process is affected by the external environment, this patent mention
Fermentation temperature changes with season out.Specifically: 41~43 DEG C (spring, autumn), 40~42 DEG C (summers) and 42~45 DEG C (winter)；
In addition, science judgment fermentation hits the target for fermentation time problem: the Acidity Range of Yoghourt is 73~78 ° of T(gill Nie Er
Degree) and sugar be 7~8%.In this condition and range, it may determine that the fermentation of cloves Yoghourt is completed substantially.
(5) after-ripening and storage of Yoghourt
Rapid cooling processing is carried out to the Yoghourt for completing fermentation, is generally directly placed into 0 DEG C or so or following environment, is reduced slow
Slow temperature-fall period and the production acid phenomenon occurred during this.To Yoghourt fast cooling to 4 DEG C or so, can be carried out according to locating season
Selectively it is down to the after-ripening temperature of Yoghourt seasonal variety: 3~5 DEG C (spring, autumn), 0~4 DEG C (summer) and 3~6 DEG C of (winters
Season), ripening time is 12~18h.After the completion of after-ripening, Yoghourt should be placed in 0 DEG C of ambient storage, transport and sale.
3. beneficial effect
Using decoloration provided by the invention and preservation method, compared with existing correlation technique, there is following remarkable result:
(1) a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract of the invention, an important link is just in invention
It is cloves discoloration method, this method completes decoloration using the physical absorption of active carbon and osmotic pressure principle, and there are two the excellent of aspect
Gesture: it such as washs first, reducing other, extract discoloration method and may introduce harmful human health or have potential hazard to health
Other substances；Second, the method use different concentration ethanols and semipermeable membrane to press principle, so that solution impurity after decoloration
Few, decolorizing effect is significant, and the Flos Caryophylli extract after decoloration still has good fungistatic effect.
(2) a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract of the invention, cloves have been used for food row
The fresh-keeping research of many types in industry, but because of cloves natural colored and to the stronger bacteriostasis etc. of microorganism, cloves is made in cream
The fresh-keeping research in product field is still rarely reported.This patent acts on the antibacterial research of acidified milk using cloves for the first time, explores lactic acid
Bacterium and the Flos Caryophylli extract optimum addition in acidified milk, this research for cloves in dairy products preservation field provide initiative
Research data.
(3) a kind of method for being extended Yoghourt shelf life based on Flos Caryophylli extract of the invention, the cloves after decoloration is added are mentioned
Take object that can effectively extend the shelf life of Yoghourt.Compared with the shelf life of similar conventional Yoghourt, the Yoghourt that Flos Caryophylli extract participates in is protected
The fresh time at least extends 3~5 days.Which greatly enhances the sale radiuses of sour milk products.Compared with general preservative, syringic acid
Milk also has light faint scent and certain health care's effect in addition to safety and environmental protection.
(4) a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract of the invention, the acid based on this patent innovation
Milk makes key link and committed step, especially Yoghourt fermentation and Yoghourt after-ripening two seasonal temperature control variations, is
Yoghourt creates excellent flavor, and the rear acidification of Yoghourt and food quality is inhibited to provide strong innovation example.
Detailed description of the invention
Fig. 1 is Flos Caryophylli extract activated carbon decolorization device assembling structure figure；
Under 20 DEG C of normal temperature states of Fig. 2, Flos Caryophylli extract according to do not add, 5g/kg has decolourized and 10g/kg no bleaching mode is added
In Yoghourt, its antibacterial situation compares figure after 8 days；
Under 0 DEG C of state of Fig. 3 in fermentation 21 days, lactobacillus bulgaricus and streptococcus thermophilus are added in Flos Caryophylli extract Yoghourt
Acidity variation diagram (the control group 1:2 of bacterium solution different proportion；Experimental group 4:5)；
Fig. 4 Yoghourt fermentation and after-ripening stage, (control group temperature did not had using pH value situation of change under seasonal temperature regulative mode
Variation, fermentation ends time are 5h；Experimental group: using seasonal variety (experiment is completed in spring, summer), according to acidity and sugar
Determining fermentation time).
Label declaration in figure: 1, stoste holding vessel；2, decoloration active carbon particle column；3, semi-transparent film property filter membrane；4, it takes off
Color liquid recycles vessel；5, controlled valve；6, common filter membrane；7, rubber hose.
Specific embodiment
To further appreciate that the contents of the present invention, in conjunction with accompanying drawings and embodiments, this is described in detail invention.
Embodiment 1
In the present embodiment, it will be described in detail the tool that the activated carbon decolorization device referred in this method carries out Flos Caryophylli extract decoloration
Body process, including Flos Caryophylli extract dissolution, decoloration and drying, detail are as follows:
(1) Flos Caryophylli extract dissolves
It weighs the Flos Caryophylli extract 25g purchased in market to be added in the beaker of 500ml, 50% edible wine of 250ml will be added in beaker
Essence.It is kept for 20 DEG C of room temperature or so, beaker is put into 20 DEG C of water-bath, glass bar stirring dissolves solid powder sufficiently.
(2) Flos Caryophylli extract decolourizes
1. the assembling of decoloration device assembles decoloration device according to shown in Fig. 1, the valve switch of device is closed.By what is purchased
Active fruit shell carbon particle pours into decolorizing column, and there is filtration membrane sealing in the left and right sides, and right side is that (aperture is 3 layers of parchment semi-permeable membrane
100nm), it is connected after being tightened by rubber band with left and right vessel.
2. the cloves alcoholic solution of the 250ml of heat preservation to 20 DEG C is all poured into stoste holding vessel (1), by temperature control
The anhydrous edible alcohol 125ml made at 20 DEG C is added in destainer recycling vessel (4), controls room temperature at 20 DEG C or so.Open two
The valve that vessel are connected with decolorizing column, the volumes of aqueous ethanol in the vessel of two sides reach unanimity quickly, after standing 7~8h, close
Intervening vaive opens valve on the right side of recycling vessel (4), and recovered liquid (187.5ml) releasing is collected in another 2L beaker.This is
Once-through operation.
3. the distilled water of 62.5ml is added into stoste holding vessel, it is restored to the volume of alcohol in stoste vessel
250ml, concentration are restored to 50% ethanol solution before decoloration；It is recycled in vessel to the right again and edible dehydrated alcohol is added
125ml, left and right sides liquid is restored to preceding state of decolourizing for the first time again in decoloration device at this time, and only the cloves in left side is extracted
The concentration of object is declined, and aforesaid operations are copied, and opens valve, is stood, and intervening vaive is closed, and opens right side valve, and recycling is de-
Color liquid, this is operated for second.Operate 3 times in this way as a circulation.It executes above-mentioned circulation 3 times, can be replaced in cyclic process
Active carbon in decolorizing column, to reduce because adsorption capacity declines situation caused by activated carbon adsorption.
(3) destainer is dry
The final cloves for merging repeatedly circulation acquisition extracts recovered liquid (1125ml) and is.Cloves extracting solution low temperature drying obtains cloves and mentions
Object powder (predominantly eugenol) solid matter is taken, which is decreased obviously, and the substance for obtaining the state can be used directly
And storage.
Embodiment 2
In the present embodiment, it will be described in detail Yoghourt fermentation process, in the process, include how that development Yoghourt is fresh-keeping, improve
Key links situation, the detail such as acidification phenomenon are as follows after mouthfeel and inhibition:
(1) Preparatory work of experiment
It includes that raw milk (raw milk), fermenting microbe (Danisco A/S BJ Rep Office), cloves mention that Yoghourt fermentation process, which is related to experimental material,
Take the examination used of object (Xi'an Hui Lin Biotechnology Co., Ltd), white granulated sugar, sodium cellulose glycolate (CMC) and microorganism detection
Agent and culture medium (MRS and MC culture medium) etc..Relevant instrument and equipment includes: insulating box, refrigerator, balance, homogenizer, cutter
With pH meter etc..In addition, further including the national standard etc. that can be used for the reference of lactic acid bacteria microbe detection method.Decoloration and fermentation are related to
Instrument and equipment need to sterilize and sterilize in advance.
(2) Flos Caryophylli extract decoloration and Yoghourt fermentation strain prepare activation
The Flos Caryophylli extract solid matter of decoloration is obtained according to 1 method of embodiment.According to lactobacillus bulgaricus and thermophilus
Mixed bacteria liquid solution post activation is made with 4:5 volume mixture in bacterium bacterium solution.
(3) specific Yoghourt fermentation process
It is 2.95(g/100g according to 5009.5 prescribed ferment cream standard protein content of national standard GB), raw milk is heated to 60 DEG C, takes
Appropriate raw milk, measuring protein content in fresh milk is 3.1%, and raw milk protein content reaches standard.According to solidification type yoghourt
It is formulated (formula of every 1000 g solidification type yoghourt: raw milk 920g, white granulated sugar 70g, Flos Caryophylli extract 5g, CMC 5g) and calculates and claim
Measure each Ingredient Amount.The mixed bacteria after activation is added in 5% ratio.Raw milk, white granulated sugar, Flos Caryophylli extract, stabilizer are fallen
Enter in pot, is stirred 1 minute after gauze filtering with cutter, then heating water bath raw milk is slowly added in homogenizer to 75 DEG C
Homogeneous.The good raw milk of homogeneous classifies in three categories 0 group of part number (control group), 1 group of cloves, 2 groups of cloves, respectively heating water bath to 80
DEG C keep 5 minutes, sterilized.Then 42 DEG C or so are cooled to rapidly, every group is inoculated with 4.0~4.8% activated hairs
Ferment strain liquid, control group do not add that Flos Caryophylli extract, experimental group 1 and experimental group 2 add decoloration respectively and the cloves of no bleaching mentions
Take 5 g/kg of object, 10 g/kg.Then, it by the raw milk after every group of inoculation, is uniformly dispensed into cup and marks, be put into 42
DEG C insulating box in ferment.It ferments after a few hours, selected section control group and experimental group carry out following experiment: the acidity model of Yoghourt
It encloses up to 73~78 ° of T(gill Nie Erdu) and sugar up to 7~8%, stops fermentation and Yoghourt is subjected to 0 DEG C or so after-ripening, about 12h knot
Beam After-ripening surveys acidity, tastes mouthfeel, 0 DEG C of refrigeration.Test sample will be further separated into several pieces in this experimentation, if
Set multiple groups control and experimental group, comprising: fermentation time constrains corresponding acidity sugar judgement；Circular temperature loads pair are set when fermentation
It should be in temperature-resistantization；After-ripening temperature setting seasonal variety, which corresponds to, not to be changed；Corresponding 0 DEG C of refrigeration of room temperature etc..Routine observation
Yoghourt records mouthfeel, acidity, pH value, carries out the detection of content of microorganisms.
(4) interpretation of result
1. after the completion of Yoghourt fermentation and after-ripening, directly saved 8 days under 20 DEG C of states of room temperature, the antibacterial result of Yoghourt as shown in Fig. 2,
The blank control group (on the left of Fig. 2) of cloves is not added, is added among Flos Caryophylli extract experimental group 1(Fig. 2 that 5g/kg has decolourized) and
2 result of Flos Caryophylli extract experimental group of 10g/kg no bleaching is added (on the right side of Fig. 2).It is not difficult to find out that, control group is in room temperature from figure
Lower place has started to grow macroscopic large stretch of mold colony for 8 days, and being added in the experimental group of Flos Caryophylli extract does not have, and shows
Its bacteriostasis is obvious.Moreover it is obvious that be added decoloration after Flos Caryophylli extract to Yoghourt coloring be not it is obvious that
And the Flos Caryophylli extract after no bleaching is added, and it is significant to the coloring of Yoghourt, it has been directly changed the appearance of Yoghourt.
2. the comparative study that the additional amount concentration gradient for cloves is 5g/kg and 10g/kg, 5 g/kg are dense as the result is shown
The Flos Caryophylli extract Yoghourt solution of degree is being placed at room temperature for 8 days or so, and Yoghourt still has certain alcohol fragrance, and 10 g/kg concentration
Cloves Yoghourt have a kind of stronger taste of traditional Chinese medicine.And there is dehydration on Yoghourt surface.Therefore, the cloves of 5 g/kg concentration is extracted
Object Yoghourt effect is ideal.
3. yoghurt bacterium is mixed in 4:5 ratio, fermenting microbe additional amount mentioned as described above, multiple groups experiment display more in the past
It is high by 10%, when Yoghourt fermentation and when after-ripening, Flos Caryophylli extract Yoghourt all in accordance with seasonal temperature adjustment, experimental group with it is corresponding right
Compare according to group: appearance, taste, pH value and the acidity of experimental group Yoghourt improve significantly.Fig. 3 experimental group is that cloves is added to mention
Lactobacillus bulgaricus and streptococcus thermophilus bacterium solution volume ratio 4:5 in the Yoghourt of object are taken, control group is 1:2 mixed bacteria liquid.In figure
As can be seen that the mixed bacteria of special ratios can effectively inhibit the rear acidification phenomenon of Yoghourt compared to control group, hence it is evident that improve acid
The acidity that milk stores the later period is promoted.
Fig. 4 experimental group is to use seasonal temperature regulative mode in Yoghourt fermentation and after-ripening stage, and control group is according to conventional temperature
Degree setting (fermentation time is defined as 5h, and other conditions are identical), as can be seen from the figure the pH value of experimental group Yoghourt is after 6 days
It is promoted, it plays positive effect to the improvement of yoghurt-flavoured.
Claims (5)
1. a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract, decoloration and addition, Yoghourt including Flos Caryophylli extract
Fermentation and post-acidification of yoghurt technology controlling and process and Yoghourt after-ripening temperature control；
It is characterized by:
The Flos Caryophylli extract decoloration and addition refer to before Yoghourt fermentation, using including active carbon and semi-permeable membrane etc.
A specific decoloration device decolourize to Flos Caryophylli extract, decoloration core be based primarily upon activated carbon adsorption physical decolorization,
Concentration difference flows major impetus as solute and semi-permeable membrane filter effect is significant；
Flos Caryophylli extract powder after decoloration is added in raw milk to be fermented according to the ratio of 5g/kg, as Yoghourt shelf life
Extended main function substance.
2. a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract according to claim 1, it is characterised in that: institute
The Flos Caryophylli extract decoloration stated is that (Figure of abstract) carries out in activated carbon decolorization device, and the activated carbon decolorization device includes
Flos Caryophylli extract stoste holding vessel (1), decoloration active carbon particle column (2), semi permeability filter membrane (3), destainer recycle vessel
(4), controlled valve (5), common filter membrane (6) and rubber hose (7), vessel (1) and (4) are flint glass product, vessel (1) and
(4) there is scale, appearance water volume is 1~2L；
Flos Caryophylli extract discoloration method are as follows: solution temperature control is added in vessel (1) at 20 DEG C, 50% edible alcohol dissolves
Flos Caryophylli extract solution (Flos Caryophylli extract final concentration about 0.1kg/L)；And vessel (4) hold anhydrous edible alcohol (solution temperature
Control is 20 DEG C or so, and it is about the 1/2 of vessel (1) stoste volume that volume, which is added), one end on the left of shell seed activity charcoal post (2)
For common filter membrane (6), right side one end is the semi permeability filter membrane (3) that 3 layers of aperture are 100~150nm, and rubber hose is by decolorizing column
(2) it is connected with left and right vessel (1), (4), opens the valve (5) being connected with decolorizing column；
According to osmotic pressure principle, Flos Caryophylli extract solution can be permeated to the absolute alcohol of high concentration, when by activated-charcoal column, be extracted
Look for element by activated-charcoal column physical absorption, and 3 layers of semi-permeable membrane can filter large granular impurity；
After 6~8h, stoste vessel (1) and recycling vessel (4) ethyl alcohol volume and when almost identical concentration close decolorizing column both ends
Valve (5) opens the valve (5) on the outside of recycling vessel, recovered liquid is released；
This is 1 reclaimer operation；
Then it is added into stoste vessel distilled water (stopping to alcohol concentration about 50%), adds no watery wine in Xiang Huishou vessel
Essence repeats last time operation；
Continuously repeating 3 aforesaid operations is 1 circulation；
Then above-mentioned circulation is repeated 2 times (recycling replaceable new decolorizing column every time 1 time), the final recovered liquid that obtains be to decolourize
Cloves extracting solution；
Cloves extracting solution dries to obtain Flos Caryophylli extract powder (predominantly eugenol) solid matter.
3. a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract according to claim 2, it is characterised in that: institute
After stating decoloration Flos Caryophylli extract and raw milk mixing, into the Yoghourt fermentation stage；
It is required in terms of fermenting microbe and fermentation condition: (1) mixed bacteria ratio and additional amount；
The ratio of Yoghourt fermentation mixed bacteria lactobacillus bulgaricus and streptococcus thermophilus is 4:5, and strain additional amount more solito mentions
It is high by 10%；(2) fermentation temperature and fermentation deadline determine；
Fermentation temperature is varied with season, specially 41~43 DEG C (spring, autumn), 40~42 DEG C (summers) and 42~45 DEG C
(winter)；Judgement fermentation hits the target: the Acidity Range of Yoghourt is in 73~78 ° of T(gill Nie Erdu), when sugar is 7~8%, recognize
It is basically completed for fermentation.
4. a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract according to claim 3, it is characterised in that: institute
The Yoghourt after-ripening technique stated refers mainly to the seasonal variety of storage temperature: 3~5 DEG C of (spring, autumn), 0~4 DEG C (summers) and 3~6
DEG C (winter).
5. a kind of method for extending Yoghourt shelf life based on Flos Caryophylli extract described in any one according to claim 1~4,
Be characterized in that: described antibacterial and fermentation process is mixed mainly for two kinds of strains of lactobacillus bulgaricus and streptococcus thermophilus are only contained
The acidified milk of fermentation is closed, and Yoghourt used is only before fermentation using the low-temperature yoghurt of pasteurising process processing；
Present claims are not excluded for being suitable for other fermented by mixed bacterium, reconstituted milk, various flavor yoghourts and be gone out using superhigh temperature
Room temperature milk of bacterium etc..
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