CN110367335A - A kind of preparation method of health Yoghourt - Google Patents

A kind of preparation method of health Yoghourt Download PDF

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Publication number
CN110367335A
CN110367335A CN201910811605.1A CN201910811605A CN110367335A CN 110367335 A CN110367335 A CN 110367335A CN 201910811605 A CN201910811605 A CN 201910811605A CN 110367335 A CN110367335 A CN 110367335A
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China
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milk powder
deionized water
yoghourt
powder solution
snakegourd fruit
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徐其华
袁飞连
郑希帆
李宇航
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Jiangxi Sunlight Dairy Industry Ltd Co
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Jiangxi Sunlight Dairy Industry Ltd Co
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133Fruit or vegetables
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2240/00Use or particular additives or ingredients
    • A23C2240/15Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/123Bulgaricus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/21Streptococcus, lactococcus
    • A23V2400/249Thermophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/51Bifidobacterium
    • A23V2400/531Lactis

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a kind of preparation methods of health Yoghourt, comprise the following steps: (1) configuring milk powder solution, sterilizing is added white granulated sugar, N-acetyl-glucosamine and malic acid, inoculates and deliver directly bacterium, cultivates;(2) fresh Snakegourd Fruit pericarp is put into sealing container, air pressure >=1.5 standard atmospheric pressure in air to container is filled with to sealing container, pressure maintaining, then to sealing container pumped down, pressure maintaining;(3) treated, and the chopping of Snakegourd Fruit pericarp is mixed into deionized water, is beaten, and is extracted, and is stood, is taken supernatant liquor, is concentrated under reduced pressure, and sterilizing obtains extract;(4) extract is added in milk powder solution, is inoculated with bifidobacterium lactis BB-12, culture obtains fermentation liquid;(5) fermentation liquid is placed in 4~6 DEG C of 12~16h of refrigeration, obtains health Yoghourt.Present invention optimizes the zymotechnique of Yoghourt, gained Yoghourt antioxidant activity is apparently higher than the Yoghourt obtained using conventional method, and sweet and sour taste, and delicate mouthfeel is smooth, gives off a strong fragrance.

Description

A kind of preparation method of health Yoghourt
Technical field
It is sent out the invention belongs to the preparation method of Yoghourt technical field more particularly to a kind of ferment agent for sour milk and with the leavening Yoghourt obtained by ferment.
Background technique
Dairy processing industry is the important component of China's food industry, and Yoghourt is because of its unique physiological function and flavor mouth Sense becomes the main flow direction of Dairy Development.Yoghourt contains the metabolites such as a large amount of lactic acid bacterias and lactic acid, and lactic acid bacteria has certain Antioxidant activity, and confirm that some lactic acid bacterias can remove intracorporal free radical through in vivo studies, or improve low density lipoprotein The composition of albumen.But lactic acid bacteria will not be directly entered blood and play the role of oxidation resistant, lactic acid bacteria antioxidant activity mechanism So far unclear, the chemical structure, property of antioxidant in lactic acid bacteria, the absorption in enteron aisle and that rises in vivo resist Oxidation mechanism also needs further to study.
Ferment agent for sour milk refers to the culture containing lactic acid bacteria prepared for fermented yoghourt.Lactic acid bacteria fermenting agent is Yoghourt Core component in production is the key factor for producing high-quality Yoghourt.Straight streptococcus thermophilus and Lactobacillus delbrueckii Subspecies are that strain is commonly used in ferment agent for sour milk, can lactose fermenters and citrate generate lactic acid, and synthesize a small amount of short chain fatty acids, Vitamin, exocellular polysaccharide etc. provide good sense organ and nutritive peculiarity for Yoghourt.Currently, comparing more external leavening, China Ferment agent for sour milk it is second-rate, there are viable counts it is low, storage time is short, fermentation activity is low the problems such as, cause fermentation after acid Milk free radical scavenging activity and anti-grease matter activity are lower, and health is insufficient, and competitiveness is weaker in the international market.
Summary of the invention
In view of the above shortcomings of the prior art, the present invention provides a kind of preparation methods of health Yoghourt, comprising as follows Step:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water and forms milk powder solution, it is high to the milk powder solution high temperature Sterilization treatment is pressed, 40~45 DEG C are then naturally cooled in gnotobasis, white granulated sugar, N- acetyl Portugal are added into milk powder solution Osamine and malic acid inoculate and deliver directly bacterium, cultivate 6~10h after the completion of inoculation under 40~45 DEG C of environment;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, air pressure >=1.5 in air to container is filled with to sealing container Standard atmospheric pressure, pressure maintaining 20min or more, then sealing container is evacuated, by the air pressure drop in container down to 0.3 standard in 10s Then atmospheric pressure takes out the Snakegourd Fruit pericarp in container hereinafter, pressure maintaining 5min or more;
(3) by Snakegourd Fruit pericarp chopping be mixed into deionized water, be beaten, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h with On, it is then allowed to stand, takes supernatant liquor, be concentrated under reduced pressure, ultraviolet disinfection, obtain extract;
(4) extract is added after the completion of cultivating in milk powder solution, then is inoculated with bifidobacterium lactis BB-12 in gnotobasis, 20~30h is cultivated in 37 ± 2 DEG C of environment, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of 12~16h of refrigeration, obtains health Yoghourt.
Further, the ratio of the skimmed milk powder dissolution in deionized water is that 10~15g skimmed milk powder/100mL is gone Ionized water;Sterilising temp is 100~105 DEG C, 6~10min of sterilization time, the white granulated sugar, N-acetyl-glucosamine and malic acid Additional amount be respectively as follows: 3~5g/100mL of white granulated sugar, 1~2g/100mL of N-acetyl-glucosamine, apple than the ratio of milk powder solution 0.5~2g/100mL of acid.
Further, described to deliver directly bacterium as lactobacillus bulgaricus and streptococcus thermophilus, strain ratio is 1:1, described straight The inoculum concentration for throwing bacterium is 3~5g/100mL.
Further, the ratio being mixed into deionized water after the Snakegourd Fruit pericarp chopping is 8~20g Snakegourd Fruit pericarp/100mL Deionized water.
Further, it is 10~14mL/100mL that the amount of milk powder solution, which is added, in the extract, bifidobacterium lactis BB-12's Inoculum concentration is 1~2g/100mL.
According to the above-mentioned technical solution, the beneficial effects of the present invention are: present invention optimizes the zymotechnique of Yoghourt, Gained Yoghourt antioxidant activity is apparently higher than the Yoghourt obtained using conventional method, and sweet and sour taste, and delicate mouthfeel is smooth, fragrance It is strong.
Detailed description of the invention
Fig. 1 is the test result comparison diagram of the DPPH free radical scavenging activity of Yoghourt obtained by each embodiment and comparative example;
Fig. 2 is the test result comparison diagram of the hydroxyl radical free radical clearance rate of Yoghourt obtained by each embodiment and comparative example;
Fig. 3 is the test result comparison diagram of the peroxidatic reaction of lipid inhibiting rate of Yoghourt obtained by each embodiment and comparative example;
Fig. 4 is the test result comparison diagram of the nitrite anions clearance rate of Yoghourt obtained by each embodiment and comparative example.
Specific embodiment
It is described in detail below with reference to embodiment:
Embodiment 1
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 10g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, be added white granulated sugar, N-acetyl-glucosamine and malic acid into milk powder solution, white granulated sugar, N-acetyl-glucosamine and The additional amount of malic acid is respectively as follows: white granulated sugar 3g/100mL, N-acetyl-glucosamine 1g/100mL, apple than the ratio of milk powder solution Sour 0.5g/100mL;It inoculates and delivers directly bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1), deliver directly the inoculum concentration of bacterium For 3g/100mL, 6h is cultivated under 40~45 DEG C of environment after the completion of inoculation;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp being mixed into deionized water, mixed proportion is 8g Snakegourd Fruit pericarp/100mL deionized water, it is beaten, Deionized water heated constant temperature is then allowed to stand to 50~60 DEG C of heat preservation 10h, takes supernatant liquor, be concentrated under reduced pressure into condensate precursor product 1/4, ultraviolet disinfection obtains extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 10mL/100mL, it is inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 1g/100mL, 37 ± 2 DEG C of rings 30h is cultivated in border, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of refrigeration 12h, obtains health Yoghourt.
Embodiment 2
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 12g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, be added white granulated sugar, N-acetyl-glucosamine and malic acid into milk powder solution, white granulated sugar, N-acetyl-glucosamine and The additional amount of malic acid is respectively as follows: white granulated sugar 4g/100mL, N-acetyl-glucosamine 1g/100mL, apple than the ratio of milk powder solution Sour 0.8g/100mL;It inoculates and delivers directly bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1), deliver directly the inoculum concentration of bacterium For 4g/100mL, 8h is cultivated under 40~45 DEG C of environment after the completion of inoculation;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp is mixed into deionized water, mixed proportion is 12g Snakegourd Fruit pericarp/100mL deionized water, is beaten Slurry, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h are then allowed to stand, take supernatant liquor, are concentrated under reduced pressure into condensate precursor product 1/4, ultraviolet disinfection, obtain extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 12mL/100mL, it is inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 1g/100mL, 37 ± 2 DEG C of rings 30h is cultivated in border, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Embodiment 3
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 14g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, be added white granulated sugar, N-acetyl-glucosamine and malic acid into milk powder solution, white granulated sugar, N-acetyl-glucosamine and The additional amount of malic acid is respectively as follows: white granulated sugar 4g/100mL, N-acetyl-glucosamine 2g/100mL, apple than the ratio of milk powder solution Sour 1.3g/100mL;It inoculates and delivers directly bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1), deliver directly the inoculum concentration of bacterium For 4g/100mL, 8h is cultivated under 40~45 DEG C of environment after the completion of inoculation;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp is mixed into deionized water, mixed proportion is 16g Snakegourd Fruit pericarp/100mL deionized water, is beaten Slurry, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h are then allowed to stand, take supernatant liquor, are concentrated under reduced pressure into condensate precursor product 1/4, ultraviolet disinfection, obtain extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 13mL/100mL, it is inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 2g/100mL, 37 ± 2 DEG C of rings 20h is cultivated in border, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Embodiment 4
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 15g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, be added white granulated sugar, N-acetyl-glucosamine and malic acid into milk powder solution, white granulated sugar, N-acetyl-glucosamine and The additional amount of malic acid is respectively as follows: white granulated sugar 5g/100mL, N-acetyl-glucosamine 2g/100mL, apple than the ratio of milk powder solution Sour 2g/100mL;It inoculates and delivers directly bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1), the inoculum concentration for delivering directly bacterium is 3~5g/100mL cultivates 6~10h under 40~45 DEG C of environment after the completion of inoculation;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp being mixed into deionized water, mixed proportion is 8~20g Snakegourd Fruit pericarp/100mL deionized water, Mashing, deionized water heated constant temperature are then allowed to stand to 50~60 DEG C of heat preservation 10h, take supernatant liquor, be concentrated under reduced pressure into condensate precursor Long-pending 1/4, ultraviolet disinfection obtain extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 10~14mL/100mL, it being inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 1~2g/100mL, 37 20~30h is cultivated in ± 2 DEG C of environment, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of 12~16h of refrigeration, obtains health Yoghourt.
Comparative example 1
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 12g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, white granulated sugar is added into milk powder solution, the additional amount of white granulated sugar is 4g/100mL than the ratio of milk powder solution;Again Bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1) is delivered directly in inoculation, and the inoculum concentration for delivering directly bacterium is 4g/100mL, inoculation 8h is cultivated under 40~45 DEG C of environment after the completion;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp is mixed into deionized water, mixed proportion is 12g Snakegourd Fruit pericarp/100mL deionized water, is beaten Slurry, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h are then allowed to stand, take supernatant liquor, are concentrated under reduced pressure into condensate precursor product 1/4, ultraviolet disinfection, obtain extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 12mL/100mL, it is inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 1g/100mL, 37 ± 2 DEG C of rings 30h is cultivated in border, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Comparative example 2
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 12g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, be added white granulated sugar, N-acetyl-glucosamine and malic acid into milk powder solution, white granulated sugar, N-acetyl-glucosamine and The additional amount of malic acid is respectively as follows: white granulated sugar 4g/100mL, N-acetyl-glucosamine 1g/100mL, apple than the ratio of milk powder solution Sour 0.8g/100mL;It inoculates and delivers directly bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1), deliver directly the inoculum concentration of bacterium For 4g/100mL, 8h is cultivated under 40~45 DEG C of environment after the completion of inoculation;
(2) bifidobacterium lactis BB-12, bifidobacterium lactis BB-12 are inoculated to the milk powder solution after the completion of culture under gnotobasis Inoculum concentration be 1g/100mL, 30h is cultivated in 37 ± 2 DEG C of environment, obtains fermentation liquid;
(3) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Comparative example 3
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 12g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, white granulated sugar, N-acetyl-glucosamine, the additional amount ratio of white granulated sugar, N-acetyl-glucosamine are added into milk powder solution The ratio of milk powder solution is respectively as follows: white granulated sugar 4g/100mL, N-acetyl-glucosamine 1g/100mL;It inoculates and delivers directly bacterium (strain ratio Lactobacillus bulgaricus: streptococcus thermophilus=1:1), the inoculum concentration for delivering directly bacterium is 4g/100mL, at 40~45 DEG C after the completion of inoculation 8h is cultivated under environment;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, the mark of air pressure >=5 in air to container is filled with to sealing container Quasi- atmospheric pressure, pressure maintaining 20min, then sealing container is evacuated, by the air pressure drop in container down to 0.1 standard atmospheric pressure in 10s Hereinafter, pressure maintaining 5min, then takes out the Snakegourd Fruit pericarp in container;
(3) chopping of Snakegourd Fruit pericarp is mixed into deionized water, mixed proportion is 12g Snakegourd Fruit pericarp/100mL deionized water, is beaten Slurry, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h are then allowed to stand, take supernatant liquor, are concentrated under reduced pressure into condensate precursor product 1/4, ultraviolet disinfection, obtain extract;
(4) extract is added under gnotobasis after the completion of cultivating in milk powder solution, the amount of milk powder solution is added in extract For 12mL/100mL, it is inoculated with bifidobacterium lactis BB-12, the inoculum concentration of bifidobacterium lactis BB-12 is 1g/100mL, 37 ± 2 DEG C of rings 30h is cultivated in border, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Comparative example 4
A kind of preparation method of health Yoghourt, comprises the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water according to 12g skimmed milk powder/100mL deionized water ratio Middle formation milk powder solution, to the milk powder solution at 105 DEG C, 70kPa sterilization treatment, the then natural cooling in gnotobasis To 40~45 DEG C, white granulated sugar is added into milk powder solution, the additional amount of white granulated sugar is 4g/100mL than the ratio of milk powder solution;Again Bacterium (strain is than lactobacillus bulgaricus: streptococcus thermophilus=1:1) is delivered directly in inoculation, and the inoculum concentration for delivering directly bacterium is 4g/100mL, inoculation 8h is cultivated under 40~45 DEG C of environment after the completion;
(2) bifidobacterium lactis BB-12, bifidobacterium lactis BB-12 are inoculated to the milk powder solution after the completion of culture under gnotobasis Inoculum concentration be 1g/100mL, 30h is cultivated in 37 ± 2 DEG C of environment, obtains fermentation liquid;
(3) fermentation liquid is placed in 4~6 DEG C of refrigeration 14h, obtains health Yoghourt.
Embodiment 5
The DPPH free radical scavenging ability of 1~4 gained Yoghourt of testing example 1~4 and comparative example, test method are as follows: every group real It tests gained Yoghourt and respectively takes 1g, the DPPH solution that 5mL concentration is 0.2mmol/L is added, 2mL dehydrated alcohol is added into solution, mixes Stirring 30min is closed, 10min is then centrifuged under 6000r/min revolving speed, clear liquid measures absorbance A at 517nm
1, blank group (A01) is replaced with isometric dehydrated alcohol, and control group (A02) is replaced with isometric deionized water.DPPH The clearance rate of free radical=[1- (A1-A01)/A02] × 100%;The measuring method of hydroxyl radical free radical Scavenging activity are as follows: trying Sequentially added in pipe the ferrous sulfate solution that 2mL concentration is 9mmol/L, the salicylic acid ethanol solution that 2mL concentration is 6mmol/L, 2mL concentration is the hydrogen peroxide solution and 2mL Yoghourt to be measured of 1mmol/L, is uniformly mixed, and 37 DEG C of water-baths keep the temperature 20min, in 510nm Absorbance A i is measured under wavelength;The ferrous sulfate solution that 2mL concentration is 9mmol/L is sequentially added in test tube, 2mL concentration is The salicylic acid ethanol solution and 2mL concentration of 6mmol/L is the hydrogen peroxide solution of 1mmol/L, is uniformly mixed, 37 DEG C of water-bath heat preservations 20min measures absorbance A j under 510nm wavelength;It is molten that the ferrous sulfate that 2mL concentration is 9mmol/L is sequentially added in test tube The salicylic acid ethanol solution that liquid and 2mL concentration are 6mmol/L, is uniformly mixed, and 37 DEG C of water-baths keep the temperature 20min, under 510nm wavelength Measure absorbance A k;Test is using deionized water as reference.Hydroxyl radical free radical clearance rate=[1- (Ai-Ak)/Aj] × 100%. The inhibiting rate of peroxidatic reaction of lipid is according to " fermentation of Aspergillus niger dregs of beans prepares anti-oxidation peptide research " (Food Science;2010 31 Rolled up for 23 phases) described in method measurement.Nitrite anions clearance rate is according to " research of apple pear phenolic substances antioxidant activity " (food Science;17 phases of volume 31 in 2010) described in method measurement, as a result as shown in figures 1-4.As shown in Figure 1, using institute of the present invention The Yoghourt for stating method preparation has preferable DPPH free radical scavenging ability, hydroxyl radical free radical Scavenging activity, anti peroxidation of lipid Property and nitrite anions Scavenging activity, general performance be that oxidation resistance is strong, healthy nutritive value is high.N- second is added in fermentation process Acyl aminoglucose and Snakegourd Fruit pericarp extract improve DPPH free radical scavenging ability obvious;N-acetyl-glucosamine and malic acid are compound Effect is affected to hydroxyl radical free radical Scavenging activity, and Snakegourd Fruit pericarp extract influences it smaller;Meanwhile in fermentation process Add N-acetyl-glucosamine and Snakegourd Fruit pericarp extract the inhibiting rate of peroxidatic reaction of lipid is influenced it is significant, malic acid compound into Fermentation process can improve the anti peroxidation of lipid of Yoghourt to a certain extent, but effect is unobvious;Using of the present invention The promotion of the finished yogurt prod nitrite anions Scavenging activity of method preparation mainly introduces Snakegourd Fruit pericarp extract in fermentation process As a result.
Technical solution provided by the present invention is described in detail above, for those of ordinary skill in the art, Thought according to an embodiment of the present invention, there will be changes in the specific implementation manner and application range, in conclusion this theory Bright book content should not be construed as limiting the invention.

Claims (5)

1. a kind of preparation method of health Yoghourt, which is characterized in that comprise the following steps:
(1) skimmed milk powder is dissolved in 50~60 DEG C of deionized water and forms milk powder solution, it is high to the milk powder solution high temperature Sterilization treatment is pressed, 40~45 DEG C are then naturally cooled in gnotobasis, white granulated sugar, N- acetyl Portugal are added into milk powder solution Osamine and malic acid inoculate and deliver directly bacterium, cultivate 6~10h after the completion of inoculation under 40~45 DEG C of environment;
(2) fresh Snakegourd Fruit pericarp is put into sealing container, air pressure >=1.5 in air to container is filled with to sealing container Standard atmospheric pressure, pressure maintaining 20min or more, then sealing container is evacuated, by the air pressure drop in container down to 0.3 standard in 10s Then atmospheric pressure takes out the Snakegourd Fruit pericarp in container hereinafter, pressure maintaining 5min or more;
(3) by Snakegourd Fruit pericarp chopping be mixed into deionized water, be beaten, deionized water heated constant temperature to 50~60 DEG C of heat preservation 10h with On, it is then allowed to stand, takes supernatant liquor, be concentrated under reduced pressure, ultraviolet disinfection, obtain extract;
(4) extract is added after the completion of cultivating in milk powder solution, then is inoculated with bifidobacterium lactis BB-12 in gnotobasis, 20~30h is cultivated in 37 ± 2 DEG C of environment, obtains fermentation liquid;
(5) fermentation liquid is placed in 4~6 DEG C of 12~16h of refrigeration, obtains health Yoghourt.
2. a kind of preparation method of health Yoghourt according to claim 1, which is characterized in that the skimmed milk powder dissolution Ratio in deionized water is 10~15g skimmed milk powder/100mL deionized water;Sterilising temp is 100~105 DEG C, when sterilizing Between 6~10min, the additional amount of the white granulated sugar, N-acetyl-glucosamine and malic acid is respectively as follows: white sand than the ratio of milk powder solution Sugar 3~5g/100mL, 1~2g/100mL of N-acetyl-glucosamine, 0.5~2g/100mL of malic acid.
3. a kind of preparation method of health Yoghourt according to claim 1, which is characterized in that it is described deliver directly bacterium for protect plus Leah lactobacillus and streptococcus thermophilus, strain ratio are 1:1, and the inoculum concentration for delivering directly bacterium is 3~5g/100mL.
4. a kind of preparation method of health Yoghourt according to claim 1, which is characterized in that the Snakegourd Fruit pericarp chopping The ratio being mixed into deionized water afterwards is 8~20g Snakegourd Fruit pericarp/100mL deionized water.
5. a kind of preparation method of health Yoghourt according to claim 1, which is characterized in that cream is added in the extract The amount of powder solution is 10~14mL/100mL, and the inoculum concentration of bifidobacterium lactis BB-12 is 1~2g/100mL.
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Application publication date: 20191025