CN109730152A - A kind of preparation method of pueraria lobata sour milk powder - Google Patents
A kind of preparation method of pueraria lobata sour milk powder Download PDFInfo
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- CN109730152A CN109730152A CN201910226453.9A CN201910226453A CN109730152A CN 109730152 A CN109730152 A CN 109730152A CN 201910226453 A CN201910226453 A CN 201910226453A CN 109730152 A CN109730152 A CN 109730152A
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Abstract
The invention discloses a kind of preparation methods of pueraria lobata sour milk powder, belong to food processing field, the following steps are included: S1: preparing material and related equipment, S2: associated process conditions are determined by the comparison and correlative study of multiple groups experimental data, S3: according to the preparation process of kudzuvine root juice and the preparation process requirement of kudzuvine root juice, Yoghourt preparation process flow and Yoghourt preparation process requirement, kudzuvine root juice Yoghourt modulation process process and the requirement of kudzuvine root juice Yoghourt modulation process, use related equipment, pueraria lobata Yoghourt is made, and it is carried out to manufacture powder, S4: the method that test evaluation is carried out to pueraria lobata sour milk powder, S5: measurement product quality indicator, and finished product is packed.The preparation method of pueraria lobata sour milk powder of the invention can enrich the kind of Yoghourt, and nutrition is comprehensive, and the pure and fresh uniqueness of flavor has the healthcare function of both pueraria lobata and Yoghourt concurrently, be a kind of novel dairy product for integrating nutrition and health care, promotional value with higher.
Description
Technical field
The present invention relates to the preparation method technical field of sour milk powder, specially a kind of preparation method of pueraria lobata sour milk powder.
Background technique
Pueraria lobata is the root of Papilionaceae (or pulse family) Pueraria, is common traditional Chinese medicine, and belongs to China's health
The medicine that portion announces eats shared resource, and the pueraria lobata in China is resourceful, mainly there is elegant jessamine and two kinds of Pachyrhizua angulatus.Modern pharmacological research table
Bright, the isoflavone compounds such as Puerarin, the examination of Puerarin xylose, Genistein, soybean formula, soybean examination member are the main of pueraria lobata
Effective ingredient, have promote cardiovascular and cerebrovascular blood flow, reducing blood lipid, hypoglycemic, drop blood alcohol, anti-epidemic disease it is old, it is anti-examine, be antifatigue, enhancing machine
The different physiological roles such as body immunity, especially to safeguard that the effect of cardiovascular and cerebrovascular health is the most significant.
Yoghourt is a kind of dairy products for integrating nutrition and health care, have sweet and sour taste, the peculiar flavour of pleasant aroma,
Containing the lactic acid seedling and its catabolite for being largely known as " probiotics ", life of harmful miscellaneous bacteria in stomach can be effectively suppressed
Long breeding reaches promotion digestion, prevents the effect of disease, maintaining healthy.
Existing pueraria lobata sour milk powder, main nutrient composition are protein, fat etc..Since nutritional ingredient is more dull,
Lack healthcare function again, if other natural materials can be added by new production technology, enriches nutritional ingredient, increases medicinal function
Can, then, this sour milk powder can become nutritional health food.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of pueraria lobata sour milk powder, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of preparation method of pueraria lobata sour milk powder, including with
Lower step:
S1: preparing material and related equipment, raw material selection pueraria lobata, cow's milk, strain, white granulated sugar, food grade dimension
Raw element C, citric acid and sodium hydrogensulfite, instrument and equipment select beater, stainless steel jacketed pan, homogenizer, superclean bench, perseverance
Warm incubator, refrigerator and alkali formula titration outfit；
S2: the determination of associated process conditions, the selection of kudzuvine root juice color stabilizer cooperate sense organ to comment by multiple groups experimental data
Point, it selects 0.05%Vc+0.1%CA as color stabilizer, is carried out by formula and fermentation time of the orthogonal experiment to pueraria lobata Yoghourt
It determines, the general temperature ginseng according to lactobacillus bulgaricus, in the optimum growth temperature and Yoghourt Production of streptococcus thermophilus
Number is compared by several groups of experimental datas, the results showed that and it is most fast using 42 DEG C of fermenting speeds, reach fermentation termination within about 5 hours, is adding
The acidity of Determination of ozone pueraria lobata Yoghourt can terminate culture when acidity reaches 65-75 ° of T during work, enable to the Yoghourt
Delicate mouthfeel it is soft, with rich flavor, sour and sweet palatability；
S3: pueraria lobata sour milk powder is the processing technology of pueraria lobata Yoghourt by carrying out being concentrated to dust being made to pueraria lobata Yoghourt
Process is preparation process requirement, Yoghourt preparation process flow and the Yoghourt preparation of the preparation process and kudzuvine root juice according to kudzuvine root juice
Technique requires, kudzuvine root juice Yoghourt modulation process process and kudzuvine root juice Yoghourt modulation process require, with pueraria lobata Yoghourt Production correlator
First kudzuvine root juice is made in fresh pueraria lobata by device equipment, using kudzuvine root juice: Yoghourt=2.5:7.5 raw material proportioning, by bulgarian milk
Bacillus and streptococcus thermophilus, which are mixed using 1:1 as leavening, to ferment, and using inoculum concentration is 3%, and white sand sugar amount is 8%, sends out
42 DEG C of ferment temperature, pueraria lobata Yoghourt was made into kudzuvine root juice Yoghourt modulation process process for the process conditions such as 5 hours in fermentation time,
Then pueraria lobata Yoghourt is concentrated, dusting is made pueraria lobata sour milk powder, then with human body sensory organ and pueraria lobata sour milk powder tester
Device is carried out sense index assessment and physical and chemical index test respectively, the pueraria lobata Yoghourt for meeting sense index, physical and chemical index is produced with this
Powder finally packs pueraria lobata sour milk powder finished product；
S4: test evaluation is carried out to pueraria lobata Yoghourt, method is to carry out acidity survey according to the method that GB5409-85 is provided
Fixed, comprehensive whey precipitation, structural state, mouthfeel, flavor etc. carry out synthesis and divide equally, and sample is supplied to 10 experienced people in the industry
Scholar gives a mark respectively, it is taken to be equally divided into total sense organ scoring；
S5: measurement product quality indicator, including organoleptic indicator and physical and chemical index pack product up to standard.
Preferably, the processing process of the pueraria lobata Yoghourt, by the preparation process flow of kudzuvine root juice, Yoghourt preparation process
Process is directly entered kudzuvine root juice Yoghourt modulation process process, is synthesized with this with fresh pueraria lobata and cow's milk by allocating technology respectively
, the preparation process flow of the kudzuvine root juice, which is fresh Pachyrhizua angulatus, → selecting → cleans → removes the peel → and stripping and slicing → color protection → broken →
Mashing → gelatinization → filtering → kudzuvine root juice, the low temperature when preparation process of the Yoghourt is cow's milk → sterilization → concentration → inoculation → long
Fermentation → liquid glucose sterilizes mixing → high-pressure homogeneous → pressure spray dryer, and the kudzuvine root juice Yoghourt modulation process process is pueraria lobata
Production is added in juice, cow's milk, white granulated sugar → allotment → preheating → homogeneous → sterilizing → inoculation → filling → fermentation → refrigeration → finished product
Leavening is inoculated with, and the preparation flow of the production leavening is strain → activation → mother culture → production leavening.
Preferably, kudzuvine root juice preparation process requirement, by kudzuvine root juice preparation process require, Yoghourt preparation process require with
And kudzuvine root juice Yoghourt modulation process requires to collectively constitute, the preparation process requirement of the kudzuvine root juice is color protection-investment 0.05%
Color protection treatment is carried out in Vc+0.1%CA aqueous solution, mashing -6 times of weight of addition pueraria lobata purified water, gelatinization-is at 90-95 DEG C
Lower holding 20-30min, the kudzuvine root juice Yoghourt modulation process requirement is, using 120 mesh nylon screen decontaminations, preheating temperature
Reach 55-60 DEG C, homogenization pressure 10-5Mpa, mixed liquor is heated to 90-95 DEG C by sterilizing, maintain 5-10min, leavening with
It mixes strain combination Lb:St=1:1 to be uniformly mixed, aseptically, be cooled to after being inoculated into sterilizing by certain inoculum concentration
In 40-45 DEG C of feed liquid, mixing is sufficiently stirred, the condition of culture of Pueraria lobota juice cow's milk is that 4-5h is cultivated at 42 DEG C, is terminated in fermentation
Acidity when culture is 65-70 ° of T.
Preferably, the preparation process flow of the kudzuvine root juice includes producing the preparation process of leavening, is by lactic acid bacteria
Mother culture preparation process and the preparation process of production mother culture form.
Preferably, the lactic acid bacteria mother culture preparation process takes fresh skimmed milk 300ml to be packed into and does through 160 DEG C, 1h
The capacity of heat sterilization is after 1kg/c ㎡ steam sterilizing 20min, 40-42 DEG C to be quickly cooled to, with sterilizing in the triangular flask of 500ml
Suction pipe quantitatively draws the lactic acid bacteria pure culture sufficiently activated in above-mentioned 500ml triangular flask, the constant temperature incubation 12h at 42 DEG C,
It is transplanted to another again equipped in the vessel of fresh skimmed milk, is inoculated with 2-3 times repeatedly, lactic acid bacteria is made to keep strong vigor, use
In preparation production mother culture.
Preferably, the production preparation process of mother culture, is packed into warp with the skimmed milk of actual production 1.5%
The production for crossing sterilizing is cooled to 40 DEG C with 90 DEG C in fermenting agent container, after 40min sterilizing, aseptically adds quantitative institute
State lactic acid bacteria mother culture, sufficiently the row of stirring, after evenly mixing, the constant temperature incubation 12h at 42 DEG C.
Preferably, the sterilising conditions are 90-95 DEG C, 5-10min, and existing research shows that denatured whey protein can be with junket
Albumen forms compound, can accommodate more moisture, and have the smallest syneresis, it is ensured that Yoghourt absorbs a large amount of water
Point, and there is the smallest syneresis, it prevents whey to be precipitated, needs the lactalbumin for making 75% to be denaturalized, this then requires 90-
95 DEG C, the processing of 5-10min, the heat treatment can meet the requirement of sterilizing simultaneously.
Preferably, the organoleptic indicator, including color, tissue morphology, mouthfeel and flavor.
Preferably, the physical and chemical index, including the total Huang of fat, real milk solids, acidity, pueraria lobata, lactic acid bacteria number, bacterium are total
Number, Escherichia coli and pathogenic bacteria.
Compared with prior art, it the beneficial effects of the present invention are: kudzuvine root juice is added in cow's milk, is made through lactic fermentation
Pueraria lobata Yoghourt, have the double nutrition health-care effect of pueraria lobata and Yoghourt concurrently, then be made into sour milk powder, which both enriched
The designs and varieties of sour milk powder, and a new way is opened for the processing and utilization of pueraria lobata, development prospect is good, with 0.05%Vc
+ 0.1%CA is used as color stabilizer, and it is pure white to be made color, the good kudzuvine root juice of quality, the optimal set of pueraria lobata Yoghourt fermentation technique
Be combined into: the allotment ratio of kudzuvine root juice and fresh milk be 2.5:7.5, lactobacillus bulgaricus, streptococcus thermophilus mixed bacteria (Lb:
St=1:1) inoculum concentration 3%, white granulated sugar dosage 8%, 42 DEG C of fermentation temperature, fermentation time 5h, the nutrition of pueraria lobata Yoghourt comprehensively, flavor
Pure and fresh uniqueness, has the healthcare function of both pueraria lobata and Yoghourt concurrently, while making sour milk powder made of it, is a kind of collection nutrition
With health care in the novel dairy product of one, old and young Cheng Yi, promotional value with higher is able to satisfy the material life of urban and rural residents
Demand to increase sour milk powder kind, the beverage/food production technology level for refreshing Food Culture, promoting China, promotes society to pass through
Ji development, can play the role of energetically.
Detailed description of the invention
Fig. 1 is flow diagram of the invention.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Please refer to Fig. 1
Embodiment one
The present invention provides a kind of technical solution: a kind of preparation method of pueraria lobata sour milk powder, comprising the following steps:
S1: preparing material and related equipment, raw material selection pueraria lobata, cow's milk, strain, white granulated sugar, food grade dimension
Raw element C, citric acid and sodium hydrogensulfite, strain are lactobacillus bulgaricus (Lb), streptococcus thermophilus (st), and Lb:St=1:1 is mixed
Combined bacteria kind, white granulated sugar are first grade sucrose, and instrument and equipment is selected beater, stainless steel jacketed pan (having blender), homogenizer, surpassed
Net workbench, constant incubator, refrigerator and alkali formula titration outfit；
S2: the determination of associated process conditions, the selection of kudzuvine root juice color stabilizer cooperate sense organ to comment by multiple groups experimental data
Point, polyphenol oxidase is contained in pueraria lobata, for the color for keeping stamen root juice pure white, inhibits enzymatic misfortune to become, selects 0.05%Vc+
0.1%CA is determined as color stabilizer by formula and fermentation time of the orthogonal experiment to pueraria lobata Yoghourt, is tied according to experiment
Fruit, it is 3:7, inoculum concentration 3%, white granulated sugar dosage that the optimum process condition for determining pueraria lobata Yoghourt, which is the proportion of kudzuvine root juice and cow's milk,
It is 8%, fermentation time is 5 hours, and pueraria lobata Yoghourt acidity obtained is 86 ° of T under this condition, thermophilic according to lactobacillus bulgaricus
General temperature parameter in the streptococcic optimum growth temperature of heat and Yoghourt Production, is compared by several groups of experimental datas, knot
Fruit shows most fast using 42 DEG C of fermenting speeds, reaches fermentation termination within about 5 hours, in process Determination of ozone pueraria lobata Yoghourt
Acidity can terminate culture when acidity reaches 65 ° of T, enable to the delicate mouthfeel of the Yoghourt soft, with rich flavor, sour-sweet suitable
Mouthful, existing research shows that denatured whey protein can form compound with casein, can accommodate more moisture, and have minimum
Syneresis, it is ensured that Yoghourt absorb large quantity of moisture, and have the smallest syneresis, prevent whey to be precipitated,
The lactalbumin for making 75% is needed to be denaturalized, this then requires 90 DEG C, and the processing of 5min, the heat treatment can meet wanting for sterilizing simultaneously
It asks, therefore, selects 90 DEG C, the sterilising conditions of 5min；
S3: pueraria lobata sour milk powder is the processing technology of pueraria lobata Yoghourt by carrying out being concentrated to dust being made to pueraria lobata Yoghourt
Process is required according to the preparation process of kudzuvine root juice and the preparation process of kudzuvine root juice, Yoghourt preparation process flow and Yoghourt prepare work
Skill requires, kudzuvine root juice Yoghourt modulation process process and kudzuvine root juice Yoghourt modulation process require, with pueraria lobata Yoghourt Production pertinent instruments
First kudzuvine root juice is made in fresh pueraria lobata by equipment, by the preparation process flow of kudzuvine root juice, Yoghourt preparation process flow, respectively with new
Fresh pueraria lobata and cow's milk are directly entered kudzuvine root juice Yoghourt modulation process process, are synthesized with this, the system of kudzuvine root juice by allocating technology
Standby process flow be fresh Pachyrhizua angulatus → selecting → is cleaned → removed the peel → stripping and slicing → color protection → broken → mashing → gelatinization → filtering →
Kudzuvine root juice, selection is fresh, puts into after clean, peeling, stripping and slicing without mildew, no disease and pests harm, the fresh Pachyrhizua angulatus having no mechanical damage
Color protection treatment is carried out in 0.05%Vc+o.1%CA aqueous solution, Pueraria lobota block is placed in beater after the completion, and 6 times of weight of pueraria lobata are added
Purified water, carry out crushing and beating, after pueraria lobata block is broken into uniform slurries, inject jacketed pan in, Heat Gelatinization is opened simultaneously
Dynamic blender makes slurries be heated, is gelatinized uniformly, keeps 20min to wait for that milky slurries become the dilute of homogeneous transparent at 90 DEG C
Body is pasted, that is, completes gelatinization, magma body is subjected to filters pressing, removes Pueraria lobota slag, obtains kudzuvine root juice, → sterilization → is concentrated → connects by cow's milk
Kind → it is long when cold fermentation → liquid glucose sterilization mixing → high-pressure homogeneous → pressure spray dryer technique make sour milk powder, can be made
For leavening, for producing Yoghourt, the production stage of pueraria lobata Yoghourt is reduced, kudzuvine root juice Yoghourt modulation process process is, kudzuvine root juice,
Production hair is added in cow's milk, white granulated sugar → allotment → preheating → homogeneous → sterilizing → inoculation → filling → fermentation → refrigeration → finished product
Ferment agent is inoculated with, and the preparation flow for producing leavening is strain → activation → mother culture → production leavening, pueraria lobata Yoghourt
Processing technology requirement, by kudzuvine root juice preparation process require, Yoghourt preparation process require and kudzuvine root juice Yoghourt modulation process
It is required that collectively constituting, leavening is uniformly mixed with mixing strain combination Lb:St=1:1, aseptically, by certain inoculation
It measures in the feed liquid for being cooled to 40 DEG C after being inoculated into sterilizing, mixing is sufficiently stirred, produces the preparation requirement of leavening by lactic acid starter
Leavening preparation requires to require to form with the preparation of production mother culture, lactic acid bacteria mother culture preparation process, takes fresh de-
Rouge cow's milk 300ml is fitted into the triangular flask that the capacity through 160 DEG C, 1h hot air sterilization is 500ml, 1kg/c ㎡ steam sterilizing 20min
Afterwards, 40 DEG C are quickly cooled to, the lactic acid bacteria pure culture sufficiently activated is quantitatively drawn with sterilized straw in above-mentioned 500ml triangular flask
In, the constant temperature incubation 12h at 42 DEG C, then another is transplanted to equipped in the vessel of fresh skimmed milk, it is inoculated with 2 times, makes repeatedly
Lactic acid bacteria keeps strong vigor, is used to prepare production mother culture, the production preparation process of mother culture, with actual production
The skimmed milk of amount 1.5%, which is fitted into, is cooled to 40 with 90 DEG C in fermenting agent container, after 40min sterilizing by the production of sterilizing
DEG C, aseptically add quantitative lactic acid bacteria mother culture, sufficiently the row of stirring, after evenly mixing, the constant temperature incubation 12h at 42 DEG C
Production mother culture is made, using kudzuvine root juice: Yoghourt=2.5:7.5 raw material proportioning, by lactobacillus bulgaricus and thermophilic
Streptococcus, which is mixed using 1:1 as leavening, ferments, and suitable white granulated sugar is added, and is deployed, is mixed, crosses 120 mesh Buddhist nuns
Imperial sieve removes impurity, then mixed liquor is preheated to 55 DEG C, the homogeneous under 10Mpa pressure, and mixed liquor is heated to 90 DEG C, is maintained
5min kills harmful microorganism therein, while is denaturalized most of lactalbumin, is blended in various composition further
It is even, then use inoculum concentration for 3%, white sand sugar amount is 8%, and 42 DEG C of fermentation temperature, fermentation time is the process conditions such as 5 hours,
Into kudzuvine root juice Yoghourt modulation process process, the sterilizing kudzuvine root juice cow's milk after inoculation is put into constant incubator, is trained at 42 DEG C
4h is supported, reaches 65 ° of T to acidity, terminates culture, so that pueraria lobata Yoghourt be made, then pueraria lobata Yoghourt is concentrated, dusting is made
Pueraria lobata sour milk powder, then with human body sensory organ and pueraria lobata sour milk powder test equipment, carry out sense index assessment respectively and physics and chemistry refers to
Mapping examination, the pueraria lobata sour milk powder for meeting sense index, physical and chemical index is produced with this, is finally packed to finished product；
S4: test evaluation is carried out to pueraria lobata sour milk powder, method is to carry out acidity survey according to the method that GB5409-85 is provided
Fixed, comprehensive whey precipitation, structural state, mouthfeel, flavor etc. carry out synthesis and divide equally, and sample is supplied to 10 experienced people in the industry
Scholar gives a mark respectively, it is taken to be equally divided into total sense organ scoring；
S5: measurement product quality indicator, including organoleptic indicator and physical and chemical index, organoleptic indicator, color: milky, uniformly
Unanimously, glossy；Tissue morphology: tissue is fine and smooth, homogeneous, sticky moderate, bubble-free and layering and deposited phenomenon；Mouthfeel and
Flavor: sour and sweet palatability, delicate mouthfeel is soft, has strong lactobacillus-fermented yoghourt-flavored, and have the faint scent of pueraria lobata, nothing concurrently
Peculiar smell, physical and chemical index, fat >=3.00% real milk solids >=11.5%, 70 ° of T of acidity, the total Huang 15mg/100g of pueraria lobata；Lactic acid bacteria
Number >=107A/ml, total number of bacteria≤100/ml, 90/ml of E.coli LT .LT.LT, pathogenic bacteria must not detect, and finally carry out pueraria lobata
The finished product packing of Yoghourt.
Embodiment two
The present invention provides a kind of technical solution: a kind of preparation method of pueraria lobata sour milk powder, comprising the following steps:
S1: preparing material and related equipment, raw material selection pueraria lobata, cow's milk, strain, white granulated sugar, food grade dimension
Raw element C, citric acid and sodium hydrogensulfite, strain are lactobacillus bulgaricus (Lb), streptococcus thermophilus (st), and Lb:St=1:1 is mixed
Combined bacteria kind, white granulated sugar are first grade sucrose, and instrument and equipment is selected beater, stainless steel jacketed pan (having blender), homogenizer, surpassed
Net workbench, constant incubator, refrigerator and alkali formula titration outfit；
S2: the determination of associated process conditions, the selection of kudzuvine root juice color stabilizer cooperate sense organ to comment by multiple groups experimental data
Point, polyphenol oxidase is contained in pueraria lobata, for the color for keeping stamen root juice pure white, inhibits enzymatic misfortune to become, selects 0.05%Vc+
0.1%CA is determined as color stabilizer by formula and fermentation time of the orthogonal experiment to pueraria lobata Yoghourt, is tied according to experiment
Fruit, it is 3:7, inoculum concentration 3%, white granulated sugar dosage that the optimum process condition for determining pueraria lobata Yoghourt, which is the proportion of kudzuvine root juice and cow's milk,
It is 8%, fermentation time is 5 hours, and pueraria lobata Yoghourt acidity obtained is 86 ° of T under this condition, thermophilic according to lactobacillus bulgaricus
General temperature parameter in the streptococcic optimum growth temperature of heat and Yoghourt Production, is compared by several groups of experimental datas, knot
Fruit shows most fast using 42 DEG C of fermenting speeds, reaches fermentation termination within about 5 hours, in process Determination of ozone pueraria lobata Yoghourt
Acidity can terminate culture when acidity reaches 75 ° of T, enable to the delicate mouthfeel of the Yoghourt soft, with rich flavor, sour-sweet suitable
Mouthful, existing research shows that denatured whey protein can form compound with casein, can accommodate more moisture, and have minimum
Syneresis, it is ensured that Yoghourt absorb large quantity of moisture, and have the smallest syneresis, prevent whey to be precipitated,
The lactalbumin for making 75% is needed to be denaturalized, this then requires 95 DEG C, and the processing of 10min, the heat treatment can meet wanting for sterilizing simultaneously
It asks, therefore, selects 95 DEG C, the sterilising conditions of 10min；
S3: pueraria lobata sour milk powder is the processing technology of pueraria lobata Yoghourt by carrying out being concentrated to dust being made to pueraria lobata Yoghourt
Process is required according to the preparation process of kudzuvine root juice and the preparation process of kudzuvine root juice, Yoghourt preparation process flow and Yoghourt prepare work
Skill requires, kudzuvine root juice Yoghourt modulation process process and kudzuvine root juice Yoghourt modulation process require, with pueraria lobata Yoghourt Production pertinent instruments
First kudzuvine root juice is made in fresh pueraria lobata by equipment, by the preparation process flow of kudzuvine root juice, Yoghourt preparation process flow, respectively with new
Fresh pueraria lobata and cow's milk are directly entered kudzuvine root juice Yoghourt modulation process process, are synthesized with this, the system of kudzuvine root juice by allocating technology
Standby process flow be fresh Pachyrhizua angulatus → selecting → is cleaned → removed the peel → stripping and slicing → color protection → broken → mashing → gelatinization → filtering →
Kudzuvine root juice, selection is fresh, puts into after clean, peeling, stripping and slicing without mildew, no disease and pests harm, the fresh Pachyrhizua angulatus having no mechanical damage
Color protection treatment is carried out in 0.05%Vc+o.1%CA aqueous solution, Pueraria lobota block is placed in beater after the completion, and 6 times of weight of pueraria lobata are added
Purified water, carry out crushing and beating, after pueraria lobata block is broken into uniform slurries, inject jacketed pan in, Heat Gelatinization is opened simultaneously
Dynamic blender makes slurries be heated, is gelatinized uniformly, keeps 30min to wait for that milky slurries become the dilute of homogeneous transparent at 95 DEG C
Body is pasted, that is, completes gelatinization, magma body is subjected to filters pressing, removes Pueraria lobota slag, obtains kudzuvine root juice, → sterilization → is concentrated → connects by cow's milk
Kind → it is long when cold fermentation → liquid glucose sterilization mixing → high-pressure homogeneous → pressure spray dryer technique make sour milk powder, can be made
For leavening, for producing Yoghourt, the production stage of pueraria lobata Yoghourt is reduced, kudzuvine root juice Yoghourt modulation process process is, kudzuvine root juice,
Production hair is added in cow's milk, white granulated sugar → allotment → preheating → homogeneous → sterilizing → inoculation → filling → fermentation → refrigeration → finished product
Ferment agent is inoculated with, and the preparation flow for producing leavening is strain → activation → mother culture → production leavening, pueraria lobata Yoghourt
Processing technology requirement, by kudzuvine root juice preparation process require, Yoghourt preparation process require and kudzuvine root juice Yoghourt modulation process
It is required that collectively constituting, leavening is uniformly mixed with mixing strain combination Lb:St=1:1, aseptically, by certain inoculation
It measures in the feed liquid for being cooled to 45 DEG C after being inoculated into sterilizing, mixing is sufficiently stirred, produces the preparation requirement of leavening by lactic acid starter
Leavening preparation requires to require to form with the preparation of production mother culture, lactic acid bacteria mother culture preparation process, takes fresh de-
Rouge cow's milk 300ml is fitted into the triangular flask that the capacity through 160 DEG C, 1h hot air sterilization is 500ml, 1kg/c ㎡ steam sterilizing 20min
Afterwards, 42 DEG C are quickly cooled to, the lactic acid bacteria pure culture sufficiently activated is quantitatively drawn with sterilized straw in above-mentioned 500ml triangular flask
In, the constant temperature incubation 12h at 42 DEG C, then another is transplanted to equipped in the vessel of fresh skimmed milk, it is inoculated with 3 times, makes repeatedly
Lactic acid bacteria keeps strong vigor, is used to prepare production mother culture, the production preparation process of mother culture, with actual production
The skimmed milk of amount 1.5%, which is fitted into, is cooled to 40 with 90 DEG C in fermenting agent container, after 40min sterilizing by the production of sterilizing
DEG C, aseptically add quantitative lactic acid bacteria mother culture, sufficiently the row of stirring, after evenly mixing, the constant temperature incubation 12h at 42 DEG C
Production mother culture is made, using kudzuvine root juice: Yoghourt=2.5:7.5 raw material proportioning, by lactobacillus bulgaricus and thermophilic
Streptococcus, which is mixed using 1:1 as leavening, ferments, and suitable white granulated sugar is added, and is deployed, is mixed, crosses 120 mesh Buddhist nuns
Imperial sieve removes impurity, then mixed liquor is preheated to 60 DEG C, the homogeneous under 15Mpa pressure, and mixed liquor is heated to 95 DEG C, is maintained
10min kills harmful microorganism therein, while is denaturalized most of lactalbumin, is blended in various composition further
It is even, then use inoculum concentration for 3%, white sand sugar amount is 8%, and 42 DEG C of fermentation temperature, fermentation time is the process conditions such as 5 hours,
Into kudzuvine root juice Yoghourt modulation process process, the sterilizing kudzuvine root juice cow's milk after inoculation is put into constant incubator, is trained at 42 DEG C
5h is supported, reaches 70 ° of T to acidity, terminates culture, so that pueraria lobata Yoghourt be made, then pueraria lobata Yoghourt is concentrated, dusting is made
Pueraria lobata sour milk powder, then with human body sensory organ and pueraria lobata sour milk powder test equipment, carry out sense index assessment respectively and physics and chemistry refers to
Mapping examination, the pueraria lobata sour milk powder for meeting sense index, physical and chemical index is produced with this, is finally packed to finished product；
S4: test evaluation is carried out to pueraria lobata sour milk powder, method is to carry out acidity survey according to the method that GB5409-85 is provided
Fixed, comprehensive whey precipitation, structural state, mouthfeel, flavor etc. carry out synthesis and divide equally, and sample is supplied to 10 experienced people in the industry
Scholar gives a mark respectively, it is taken to be equally divided into total sense organ scoring；
S5: measurement product quality indicator, including organoleptic indicator and physical and chemical index, organoleptic indicator, color: milky, uniformly
Unanimously, glossy；Tissue morphology: tissue is fine and smooth, homogeneous, sticky moderate, bubble-free and layering and deposited phenomenon；Mouthfeel and
Flavor: sour and sweet palatability, delicate mouthfeel is soft, has strong lactobacillus-fermented yoghourt-flavored, and have the faint scent of pueraria lobata, nothing concurrently
Peculiar smell, physical and chemical index, fat >=3.00% real milk solids >=11.5%, 110 ° of T of acidity, the total Huang 25mg/100g of pueraria lobata；Lactic acid bacteria
Number >=107A/ml, total number of bacteria≤100/ml, 90/ml of E.coli LT .LT.LT, pathogenic bacteria must not detect, and finally carry out pueraria lobata
The finished product packing of Yoghourt.
By the way that above-mentioned two groups of embodiments are compared, it can be deduced that two groups of embodiments can produce pueraria lobata sour milk powder, this
Kudzuvine root juice is added in cow's milk by invention, through pueraria lobata Yoghourt made from lactic fermentation, has the double nutrition of pueraria lobata and Yoghourt concurrently
Health-care effect, then it is made into sour milk powder, which had not only enriched the designs and varieties of sour milk powder, but also was the processing and utilization of pueraria lobata
A new way is opened, development prospect is good, and using 0.05%Vc+0.1%CA as color stabilizer, it is pure white to be made color,
The good kudzuvine root juice of quality, the optimum combination of pueraria lobata Yoghourt fermentation technique are as follows: the allotment ratio of kudzuvine root juice and fresh milk is 2.5:
7.5, lactobacillus bulgaricus, streptococcus thermophilus mixed bacteria (Lb:St=1:1) inoculum concentration 3%, white granulated sugar dosage 8%, fermentation
42 DEG C of temperature, fermentation time 5h, pueraria lobata Yoghourt nutrition is comprehensive, the pure and fresh uniqueness of flavor, has the health care function of both pueraria lobata and Yoghourt concurrently
Can, while making sour milk powder made of it, is a kind of novel dairy product for integrating nutrition and health care, old and young Cheng Yi,
Promotional value with higher is able to satisfy the material life demand of urban and rural residents, and to increasing, sour milk powder kind, refreshing food are literary
Change, the beverage/food production technology level in promotion China, promote socio-economic development, can play the role of energetically.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (9)
1. a kind of preparation method of pueraria lobata sour milk powder, which comprises the following steps:
S1: preparing material and related equipment, raw material selection pueraria lobata, cow's milk, strain, white granulated sugar, food grade vitamin
C, citric acid and sodium hydrogensulfite, instrument and equipment select beater, stainless steel jacketed pan, homogenizer, superclean bench, constant temperature training
Support case, refrigerator and alkali formula titration outfit；
S2: the determination of associated process conditions, the selection of kudzuvine root juice color stabilizer cooperate sense organ scoring, choosing by multiple groups experimental data
It uses 0.05%Vc+0.1%CA as color stabilizer, is determined by formula and fermentation time of the orthogonal experiment to pueraria lobata Yoghourt,
According to lactobacillus bulgaricus, general temperature parameter in the optimum growth temperature and Yoghourt Production of streptococcus thermophilus leads to
Cross several groups of experimental data comparisons, the results showed that it is most fast using 42 DEG C of fermenting speeds, reach fermentation termination within about 5 hours, processed
The acidity of Determination of ozone pueraria lobata Yoghourt can terminate culture when acidity reaches 65-75 ° of T in journey, enable to the mouth of the Yoghourt
Feel fine and smooth soft, with rich flavor, sour and sweet palatability；
S3: pueraria lobata sour milk powder is the processing process of pueraria lobata Yoghourt by carrying out being concentrated to dust being made to pueraria lobata Yoghourt,
It is according to the preparation process of kudzuvine root juice and the preparation process of kudzuvine root juice require, Yoghourt preparation process flow and Yoghourt preparation process are wanted
It asks, kudzuvine root juice Yoghourt modulation process process and kudzuvine root juice Yoghourt modulation process requirement, with pueraria lobata Yoghourt Production related equipment,
Kudzuvine root juice first is made in fresh pueraria lobata, using kudzuvine root juice: Yoghourt=2.5:7.5 raw material proportioning, by lactobacillus bulgaricus and
Streptococcus thermophilus is mixed using 1:1 to ferment as leavening, and using inoculum concentration, white sand sugar amount is 8%, fermentation temperature for 3%
42 DEG C, pueraria lobata Yoghourt was made into kudzuvine root juice Yoghourt modulation process process for the process conditions such as 5 hours in fermentation time, then right
Pueraria lobata Yoghourt is concentrated, dusting is made pueraria lobata sour milk powder, then with human body sensory organ and pueraria lobata sour milk powder test equipment, respectively
Sense index assessment and physical and chemical index test are carried out, the pueraria lobata sour milk powder for meeting sense index, physical and chemical index is produced with this, finally
Pueraria lobata sour milk powder finished product is packed；
S4: carrying out test evaluation to pueraria lobata sour milk powder, and method is to carry out acidity assaying according to the method that GB5409-85 is provided,
Comprehensive whey precipitation, structural state, mouthfeel, flavor etc. carry out synthesis and divide equally, and sample is supplied to 10 experienced insiders,
It gives a mark respectively, it is taken to be equally divided into total sense organ scoring；
S5: measurement product quality indicator, including organoleptic indicator and physical and chemical index pack product up to standard.
2. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the pueraria lobata Yoghourt adds
Work process flow passes through tune respectively by the preparation process flow of kudzuvine root juice, Yoghourt preparation process flow with fresh pueraria lobata and cow's milk
With technique, it being directly entered kudzuvine root juice Yoghourt modulation process process, is synthesized with this, the preparation process flow of the kudzuvine root juice is,
Fresh Pachyrhizua angulatus → selecting → cleans → removes the peel → stripping and slicing → color protection → broken → mashing → gelatinization → filtering → kudzuvine root juice, the Pueraria lobota
Root juice Yoghourt modulation process process is kudzuvine root juice, cow's milk, white granulated sugar → allotment → preheating → homogeneous → sterilizing → inoculation → filling
→ fermentation → refrigeration → finished product is added production leavening and is inoculated with, and the preparation flow of the production leavening is strain → work
Change → mother culture → production leavening.
3. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the preparation of the kudzuvine root juice
Technique requirement is required by the preparation process of kudzuvine root juice, Yoghourt preparation process requires and kudzuvine root juice Yoghourt modulation process requires altogether
With composition, the preparation process requirement of the kudzuvine root juice is to carry out color protection in color protection-investment 0.05%Vc+0.1%CA aqueous solution
Processing, mashing -6 times of weight of addition pueraria lobata purified water be gelatinized-keep 20-30min, the kudzuvine root juice acid at 90-95 DEG C
The requirement of milk modulation process is that, using 120 mesh nylon screen decontaminations, preheating temperature reaches 55-60 DEG C, homogenization pressure 10-
Mixed liquor is heated to 90-95 DEG C by 5Mpa, sterilizing, maintains 5-10min, leavening is to mix strain combination Lb:St=1:1 mixing
Uniformly, aseptically, it is inoculated into the feed liquid for being cooled to 40-45 DEG C after sterilizing, is sufficiently stirred mixed by certain inoculum concentration
Even, the condition of culture of Pueraria lobota juice cow's milk is that 4-5h is cultivated at 42 DEG C, and acidity when terminating culture in fermentation is 65-70 ° of T.
4. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the preparation of the kudzuvine root juice
Process flow includes producing the preparation process of leavening, is by lactic acid bacteria mother culture preparation process and production mother culture
Preparation process composition.
5. a kind of preparation method of pueraria lobata sour milk powder according to claim 4, it is characterised in that: the lactic acid starter fermentation
Agent preparation process takes fresh skimmed milk 300ml to be fitted into the triangular flask that the capacity through 160 DEG C, 1h hot air sterilization is 500ml,
After 1kg/c ㎡ steam sterilizing 20min, it is quickly cooled to 40-42 DEG C, it is pure that the lactic acid bacteria sufficiently activated is quantitatively drawn with sterilized straw
Culture is in above-mentioned 500ml triangular flask, the constant temperature incubation 12h at 42 DEG C, then is transplanted to another equipped with fresh skimmed milk
Vessel in, repeatedly be inoculated with 2-3 times, so that lactic acid bacteria is kept strong vigor, be used to prepare production mother culture.
6. a kind of preparation method of pueraria lobata sour milk powder according to claim 5, it is characterised in that: the female fermentation of the production
The preparation process of agent is fitted into the production by sterilizing with 90 in fermenting agent container with the skimmed milk of actual production 1.5%
DEG C, be cooled to 40 DEG C after 40min sterilizing, aseptically add the quantitative lactic acid bacteria mother culture, sufficiently the row of stirring, uniform
After mixing, the constant temperature incubation 12h at 42 DEG C.
7. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the sterilising conditions are
90-95 DEG C, 5-10min, existing research shows that denatured whey protein can form compound with casein, can accommodate more water
Point, and there is the smallest syneresis, it is ensured that Yoghourt absorbs large quantity of moisture, and has the smallest syneresis,
It prevents whey to be precipitated, the lactalbumin for making 75% is needed to be denaturalized, this then requires 90-95 DEG C, the processing of 5-10min, the heat treatment
The requirement of sterilizing can be met simultaneously.
8. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the organoleptic indicator, packet
Include color, tissue morphology, mouthfeel and flavor.
9. a kind of preparation method of pueraria lobata sour milk powder according to claim 1, it is characterised in that: the physical and chemical index, packet
Include the total Huang of fat, real milk solids, acidity, pueraria lobata, lactic acid bacteria number, total number of bacteria, Escherichia coli and pathogenic bacteria.
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| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN109349343A (en) * | 2018-10-11 | 2019-02-19 | 佛山科学技术学院 | A kind of pueraria lobata mesona brown sugar yoghurt and preparation method thereof |
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| CN103392805A (en) * | 2013-08-05 | 2013-11-20 | 句容茅宝葛业有限公司 | Radix-puerariae strawberry yogurt and preparation method thereof |
| CN108967539A (en) * | 2018-08-15 | 2018-12-11 | 广西科技大学 | A kind of new method for preparing kudzuvine root flavor and restoring sour milk powder |
| CN109349343A (en) * | 2018-10-11 | 2019-02-19 | 佛山科学技术学院 | A kind of pueraria lobata mesona brown sugar yoghurt and preparation method thereof |
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