CN110367335A - A kind of preparation method of health Yoghourt - Google Patents
A kind of preparation method of health Yoghourt Download PDFInfo
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- 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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- Prior art keywords
- milk powder
- deionized water
- yoghourt
- powder solution
- snakegourd fruit
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 82
- 235000013336 milk Nutrition 0.000 claims abstract description 60
- 239000008267 milk Substances 0.000 claims abstract description 60
- 210000004080 milk Anatomy 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000008367 deionised water Substances 0.000 claims abstract description 50
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 50
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims abstract description 40
- 244000078912 Trichosanthes cucumerina Species 0.000 claims abstract description 40
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 40
- 241000894006 Bacteria Species 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 28
- 238000007789 sealing Methods 0.000 claims abstract description 27
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 claims abstract description 25
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 claims abstract description 25
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 25
- 229950006780 n-acetylglucosamine Drugs 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 21
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 21
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001630 malic acid Substances 0.000 claims abstract description 18
- 235000011090 malic acid Nutrition 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- 239000006228 supernatant Substances 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 22
- 239000002054 inoculum Substances 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- -1 be beaten Chemical compound 0.000 claims description 12
- 238000011081 inoculation Methods 0.000 claims description 12
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 6
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 20
- 239000004310 lactic acid Substances 0.000 description 10
- 235000014655 lactic acid Nutrition 0.000 description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 9
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 230000015572 biosynthetic process Effects 0.000 description 8
- 238000001816 cooling Methods 0.000 description 8
- 230000007760 free radical scavenging Effects 0.000 description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000002243 precursor Substances 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 235000021262 sour milk Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- HEILIGJNYTWOHU-UHFFFAOYSA-N ethanol 2-hydroxybenzoic acid Chemical compound CCO.OC(=O)C1=CC=CC=C1O HEILIGJNYTWOHU-UHFFFAOYSA-N 0.000 description 3
- 235000003891 ferrous sulphate Nutrition 0.000 description 3
- 239000011790 ferrous sulphate Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000003617 peroxidasic effect Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003035 anti-peroxidant effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 229960000935 dehydrated alcohol Drugs 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 241000186673 Lactobacillus delbrueckii 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
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 1
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 230000002508 compound effect Effects 0.000 description 1
- 239000008358 core component Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
Landscapes
- 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
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 |