CN110403015A - A kind of preparation method of norcholesterol probiotics fermention potato Yoghourt - Google Patents
A kind of preparation method of norcholesterol probiotics fermention potato Yoghourt Download PDFInfo
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Abstract
A kind of preparation method of norcholesterol probiotics fermention potato Yoghourt, comprising the following steps: (1) removal of potato astringent taste；(2) preparation of potato saccharified liquid；(3) mixing of raw material；(4) homogeneous and sterilization；(5) inoculation fermentation；(6) after-ripening is deployed, and Yoghourt is made.Two kinds of raw material combination probiotics fermentions can not only be retained the original advantage of milk by the present invention, and during the fermentation, increase certain nutrients, are conducive to digest and be absorbed, become more preferably nutrient and healthcare products；This method largely saves the microelement of potato from damage, and can improve mouthfeel；Lactic acid bacteria and Bifidobacterium used in norcholesterol, have to hyperlipemia and pre- control effect；The present invention not only enriches Yoghurt Market, new selection is provided for consumer, and develop novel taste, contributes for potato staple food, production method is simple, and at low cost, Yi Shixian has good healthy nutritive value.
Description
Technical field
The present invention relates to dairy products and its dedicated processes, in particular to norcholesterol probiotics fermention potato acid
The preparation method of milk.
Background technique
Yoghourt is a kind of traditional zymotic dairy product, has nutritive value abundant and good healthcare function.It is each on the market
Kind sour milk product is various in style, either which kind of Yoghourt, and common feature is all to contain lactic acid bacteria (LAB).Lactic acid bacteria (LAB)
It can be grown by substrate of carbohydrate, and ferment and be converted into lactic acid, so referred to as lactic acid bacteria.Lactic acid bacteria is in addition to assigning
It gives except the special flavor of food, moreover it is possible to the effects of maintaining the balance of intestinal flora, improving immunity, reduce cholesterol.Lactic acid
Bacterium can reduce internal cholesterol level by its different mechanisms with Bifidobacterium, will have the probiotics of norcholesterol performance to be used to send out
Ferment Yoghourt, finally obtained product can play booster action to human health.
Potato is the fourth-largest cereal crops after being only second to wheat, rice, corn in the world, straight generally as vegetables
Connect edible, deep processed product is lacking.Start the food for occurring using potato as raw material in recent years, such as dehydrated potato powder, horse
Bell sweet potato beverage, potato sausage, potato bread, potato milk, potato biscuit, potato thick soup, saratoga chip etc.,
Its is full of nutrition, tasty, has very vast market prospect, and people gradually change the tradition that potato is coarse food grain and see
It reads, the Jian beginning thinks that potato is flavor adjustment, food full of nutrition in life.Meanwhile China's potato yield is high, kind
It is more, high-quality, if reasonable processing and utilization can be subject to China potato, huge economic benefit and society's effect will be generated
Benefit.Potato is rich in carbohydrate, VC and minerals, but its protein content is low, and milk protein rich in, but
Carbohydrate content is relatively low, so milk need to generally supplement sugar during fermented yoghourt, therefore by potato, milk two
Kind raw material combine the complementation that nutritional ingredient can be achieved and through probiotics fermentions, can not only retain the original advantage of milk, make horse
Bell potato is attained the Way high-valued application, and during the fermentation, also adds certain nutrients, is conducive to digest and be absorbed, makes it
As the nutrient and healthcare products for being more suitable for the mankind.
It is found through experiments that potato due to containing glycoalkaloid solanine, the normal edible potato peculiar smell to never degenerate
It is smaller and have no toxic side effect, but in fermentation, potato is sufficiently decomposed by microorganism, the release of solanine is more,
Astringent taste is more obvious, it is therefore desirable to remove astringent taste.However suitably retain certain solanine and be beneficial to health, so need not be complete
It takes out, is subject to imperceptible astringent taste.Therefore, the potato Yoghourt tool of a kind of homogeneous, comfortable acid, unique flavor is studied
It is significant.
The application part of useful potato yoghourt in Chinese patent database, such as a kind of No. CN105767190A " Ma Ling
Potato sour milk tablet ", No. 106900855A No. CN106465750A " a kind of potato Yoghourt and preparation method thereof ", a kind of CN " Ma Ling
Potato powder digests solidification type yoghourt production method ", No. CN108432878A " a kind of functional purple potato Yoghourt and its preparation side
Method " etc..So far, it there is no the application part using probiotics fermention preparation potato Yoghourt.
Summary of the invention
The present invention is intended to provide a kind of preparation method of norcholesterol probiotics fermention potato Yoghourt, passes through party's legal system
The standby product obtained avoids potato starch too high levels bring anti-raw and harsh feeling；And it is new to provide taste, and without each
Kind food additive.
Inventors noted that existing potato Yoghourt, most of to select dehydrated potato powder or potato juice or Ma Ling
Mashed potatoes carry out fermented yoghourt.Accommodating is not doubted, using fresh potato, the mixed fermentation Yoghourt after liquefying-saccharifying, comprising more micro-
Secondary element, nutritive value is higher, helps to maintain the beneficial effect of human body intestinal canal flora balance.
The present invention is implemented as follows: the preparation method of norcholesterol probiotics fermention potato Yoghourt, including following step
It is rapid:
(1) removal of potato astringent taste:
Fresh potato is selected, slice is removed the peel, soaked in water；Add water to carry out the potato after immersion pan-fried again
It boils；
(2) preparation of potato saccharified liquid:
Cooked potato is beaten, alpha-amylase is added, after being gelatinized completely, carbohydrase is added, sugar is taken out in water-bath
Change liquid, it is stand-by to naturally cool to room temperature；
(3) mixing of raw material:
Saccharified liquid after cooling is mixed with skimmed milk powder, is stirring evenly and then adding into lemon juice；
(4) homogeneous and sterilization:
By mixed raw material ultrasound homogeneous, and sterilize；
(5) inoculation fermentation:
Fermentation strain is accessed into mixed raw material, carries out heat-preservation fermentation；
(6) after-ripening is deployed:
After fermentation, after-ripening is deployed, and Yoghourt is made.
In the step (1), soaking time 20-40min；The decocting time is 10-15min.
In the step (2), potato beating time is 10-15min；It is described be added alpha-amylase additive amount be
The 0.1-0.3% of quality of material after mashing, the carbohydrase of the addition are the 0.5-1.0% of quality of material after mashing；The water
Bath is the water-bath 2-4h at 55-65 DEG C.
In the step (3), the mass fraction of skimmed milk powder accounts for the 8%~18% of raw material gross mass；The addition
The amount of lemon juice accounts for the 0.1-0.2% of volume of raw material.
In the step (4), the condition of ultrasonic homogeneous is the ultrasonic homogeneous 20-40min at 250MPa；The sterilizing
Condition be the 10min that sterilizes at 90 DEG C.
In the step (5), the fermentation strain is Bifidobacterium BZ11, Bifidobacterium BZ25, Lactobacillus pentosus MT-
4, at least one of class lactobacillus plantarum SQ-4, Infantile diarrhea, Bifidobacterium BB12 or streptococcus thermophilus lactic acid bacteria and at least one
Kind Bifidobacterium；Wherein, the deposit number of Bifidobacterium BZ11 is CGMCC NO.10224；The preservation of Bifidobacterium BZ25 is compiled
Number be CGMCC NO.10225；The deposit number of Lactobacillus pentosus MT-4 is CCTCC M 2016001；Class lactobacillus plantarum SQ-4
Deposit number be CCTCC M 2016002；Its fermentation temperature is 33 DEG C~43 DEG C, and fermentation time is 12h~14.5h.More than
All strains all have norcholesterol ability, and the norcholesterol rate in 48h is respectively BZ11:24.32%, BZ25:
10.48%, MT-4:20.32%, SQ-4:12.63%, Infantile diarrhea: 19.78%, BB12:15.10%, streptococcus thermophilus:
4.61%；The specific temperature is 33 DEG C~43 DEG C, and the fermentation time is 12h~14.5h.In the above bacterial strain, in addition to bb12
It is outside business bacterium, remaining is all the patented strain declared, and all has disclosed and authorized.
In the step (6), the after-ripening allotment is placed more than for 24 hours in 2 DEG C~4 DEG C of refrigerator.
The present invention optimizes the zymotechnique of potato Yoghourt with sense organ and flavor two indices.Sense organ includes sour-sweet degree,
Color, flavour, smell, structural state；Flavor index includes acetaldehyde, diacetyl content, flavor coordination.
The following are the sensory evaluations of the probiotics potato acidified milk:
Selection have taste Yoghourt experience personnel, referring to national standard " national food safety standard acidified milk " to Yoghourt into
Row sensory evaluation is simultaneously given a mark, and evaluation criteria is shown in Table 1, and results are averaged.
Table 1
Results of sensory evaluation: a kind of norcholesterol probiotics fermention potato Yoghourt, color are milky, and milk is aromatic
Strongly fragrant, faint scent is palatable, no tart flavour excessively or peculiar smell, no bitter taste, astringent taste, other bad smells such as stale flavor, curdled milk uniform and smooth,
Curdled milk is solid.Uniform color.
Table 2 is the biacetyl acetaldehyde flavor coordination standard of the probiotics potato acidified milk:
Table 2
Inventor compared its harmony and flavor intensity, find when harmony and flavor intensity 3 or more when wind
Taste is more satisfactory, and for comprehensive, the ratio of acetaldehyde and biacetyl is more preferable in 0.837~1.385 range.It finally determines and produces
Product diacetyl content is 12.46mg/l, acetaldehyde 11.64mg/l, flavor coordination 0.94.
Then Headspace Solid-Phase Microextraction for Analysis Yoghourt volatile flavor substance is used, the specific method is as follows:
Sample treatment: taking sample 3g that ml headspace bottle is added, and adds saturation NaCL solution 4ml, seals spare.
Extraction conditions: 50 DEG C of extraction temperature, extraction time 50min, desorption time 5min.
GC condition: using the solid phase of the Agilent analytical Yoghourt of GCMS5973N type gas chromatograph-mass spectrometer and control milk Yoghourt
Micro-extraction ingredient.Injector temperature be 250 DEG C, split ratio 2: 1, pillar be DB-wax gas chromatographic column (60m × 0.25mm ×
0.25μm)；Gas-chromatography temperature program is as follows: first in 35 DEG C of maintenance 2min, being then warming up to 50 DEG C with the speed of 3 DEG C/min
Afterwards, then with the speed of 6 DEG C/min 120 DEG C are warming up to, are increased to 230 DEG C with 8 DEG C/min, retain 5min；Carrier gas is helium, stream
Speed is 2mL/min constant current；Transmission line temperature is 250 DEG C, and ionization technique uses 70e V electronic impact, capture range 30-
400m/z, sweep speed 4.5scans/s.Flavor substance is compared in Yoghourt with its retention time and Mainlib mass spectrometry database
It determines (Wiley& Sons Inc., N.Y., U.S.A.), the respective relative peak area table of content of each volatile materials
Show, is shown in Table 3.Fig. 1 and Fig. 2 is Yoghourt volatile component total ion current figure.
3 Yoghourt volatile flavor type of table
Saccharified liquid is product of the potato after liquefying-saccharifying, and emulsion is that saccharified liquid adds milk powder and lemon juice before fermenting
Product afterwards, Yoghourt is inoculum fermented 12.5h after fermentation, and the product of refrigeration after-ripening for 24 hours, control Yoghourt is commercially available day friend Yoghourt.
Headspace solid-phase microextraction combination GC-MS show finally obtained potato Yoghourt main body flavor be terpenes, esters, ketone and
Aromatic series.The main body flavor that commercially available yoghourt detects is aldehydes and ketone, and Ester is not detected.Compared with commercially available yoghourt,
Other than milk fragrance, potato Yoghourt brings more faint scent, the smell of inclined citrus fruit, and specific ingredient is shown in Table 4.
Table 4
48 kinds of flavor substances are detected from potato Yoghourt, in which: 4 kinds of aldehyde material, respectively hexanal, 3- methyl-
2- crotonaldehyde, benzaldehyde and aldehyde C-9；Letones have 6 kinds, respectively 2- heptanone, methyl n-heptyl ketone, -3 (2H)-thiophene of dihydro -2- methyl
Pheno ketone, 2- undecyl ketone, fenchone, methyl n-undecyl ketone；Acids n-caproic acid, octanoic acid, n-capric acid, 4 kinds of acetic acid；Hydrocarbons have 6 kinds, just
Dodecane, n-tridecane, n-tetradecane, n-pentadecane, 1- methyl -4- (1- methyl ethylidene) cyclohexene, 3- isopropyl -6- are sub-
Methyl-1-cyclohexene；10 kinds of terpenoid substances, including (+)-limonene, γ-terpinene, nopinene, ocimenum, terpinene, fennel
Fragrant brain, camphor, 1,4- Cineole, 4- terpenol, pulegone；3 kinds of alcohols material, respectively 1 nonyl alcohol, n-hexyl alcohol, benzene second
Alcohol；4 kinds of ester type compounds are ethyl acetate, ethyl hexanoate, phthalic acid ester, dibutyl phthalate respectively；2 kinds of furans
It mutters substance, is 2- ethyl furan and 2- n-pentyl furans respectively；4 kinds of heterocycle substance, toluene, paraxylene, styrene and
Eudesmol.
Control Yoghourt detects 33 kinds of volatile flavor substances altogether, is respectively as follows: 4 kinds of aldehyde material, is hexanal, 3- methyl-
2- crotonaldehyde, benzaldehyde and aldehyde C-9；Letones have 5 kinds, respectively 2- heptanone, methyl n-heptyl ketone, -3 (2H)-thiophene of dihydro -2- methyl
Pheno ketone, 2- undecyl ketone, 4', 6- dimethyl -2- hydroxy acetophenone；Acids n-caproic acid, octanoic acid, n-capric acid, acetic acid and 5 kinds of butyric acid；
Hydrocarbons have 6 kinds, including 2,4- dimethyl heptane, n-dodecane, n-tridecane, n-tetradecane, hexadecane, positive 17
Alkane；4 kinds of terpenes, there are (+)-limonene, γ-terpinene, nopinene, anethole；2 kinds of alcohols, be n-heptanol, 1 nonyl alcohol；It is miscellaneous
5 kinds of ring class, toluene, paraxylene, ortho-xylene, o- cumene, 4- isopropyl toluene.
Emulsion has 46 kinds of volatile flavor substances before fermenting: aldehyde material has 8 kinds, benzaldehyde, aldehyde C-9, hexanal, enanthaldehyde,
N-octaldehyde, trans- 2- octenal, BETA- cyclocitral, 4- ethylo benzene formaldehyde, anti-, trans- 2,4- decadienal；Letones detection
4 kinds out, respectively 2-HEPTANONE, 2- nonanone, methyl heptenone and fenchone；Hydrocarbons have 4 kinds, are n-tridecane, positive ten respectively
Four alkane, n-pentadecane, 3- isopropyl -6- methylene -1- cyclohexene；Terpenoid substance has (+)-limonene, γ-terpinene, β-
Firpene, phellandrene, ocimenum, alloocimene, terpinene, anethole, camphor, 1,4- Cineole, Levomenthol, linalool, 4-
Totally 17 kinds of terpenol, citral, pulegone, cinnamic acid and left-handed menthones；Alcohols has a kind of n-hexyl alcohol；5 kinds of Ester,
It is ethyl acetate, isoamyl acetate, ethyl hexanoate, menthyl acetate, triethyl phosphate respectively；2 kinds of furans, respectively
It is 2- ethyl furan and 2- n-pentyl furans；4 kinds of heterocycle compounds, o- cumene, 1- methyl -4- (1- ethylene methacrylic
Base) benzene, (+)-be trans--limonene 1,2- epoxides, eudesmol.
Potato saccharified liquid detects 54 kinds altogether, is respectively: 11 kinds of aldehydes, there is n-hexyl aldehyde, benzaldehyde, aldehyde C-9, enanthaldehyde, just
Octanal, trans- 2- octenal, 4- ethylo benzene formaldehyde, anti-, trans- 2,4- decadienal, valeral, trans- -2- pentenals, Kui aldehyde；Ketone
3 kinds of substance, including 2-HEPTANONE, fenchone, methyl n-undecyl ketone；5 kinds of hydrocarbons, n-tridecane, n-heptadecane, n-pentadecane,
3- isopropyl -6- methylene -1- cyclohexene, n -nonane；18 kinds of terpenes, (+)-limonene, γ-terpinene, nopinene, sieve
Strangle alkene, terpinene, anethole, camphor, 1,4- Cineole, linalool, 4- terpenol, citral, pulegone, cinnamic acid, thin
Lotus brain, isopulegol, pulegone, geranyl acetone, left-handed menthones；Alcohols is a kind of n-hexyl alcohol；Esters have acetic acid second
Ester, isoamyl acetate, ethyl hexanoate, menthyl acetate, neryl acetate, 6 kinds of geranyl acetate；2 kinds of furans, 2- ethyl
Furans, 2- n-pentyl furans；4 kinds of aromatic series, have o- cumene, 1- methyl -4- (1- methyl ethylene) benzene, (+)-it is trans- -
Limonene 1,2- epoxides, eudesmol；
Potato Yoghourt compared with compareing Yoghourt, terpenes, esters, furans, aromatic substance relative amount more
Height, especially terpenoid substance have 58.484% in potato Yoghourt, and compare and contain 27.607% in Yoghourt, main
Gap be since potato Yoghourt is selected using potato saccharified liquid as raw material, and terpenoid substance be mostly from plant,
The fragrant and sweet, fragrance of a flower, radix aucklandiae and soil breath are typically contained, threshold value is lower, acts on yoghourt-flavored obvious.Contrast table 3 and table 4,
Potato saccharified liquid and the preceding emulsion that ferments equally detect the terpenoid substance of suitable content, illustrate its source, mainly former
Material itself, rather than fermentation process.Ester is not detected in control Yoghourt, it may be possible to the too low reason of content, and potato
The content that Ester is detected in Yoghourt is 3.837%, and the generation reaction of Ester is complex, usually microorganism
The result of acid and alcohol esterification reaction after fermentation.General Ester has typical fruit aroma, and high volatility makes whole flavor
It is softer.It only detected furans in potato Yoghourt, table 4 is in explanation in saccharified liquid and the preceding emulsion that ferments
In equally detect both furfuran compounds, show that furans are mainly to generate in potato saccharification heating process,
Derived from the Maillard reaction of sugar and amino acid.Aromatic substance is more in potato Yoghourt, and heterocycle in the preceding and saccharified liquid that ferments
Substance is more, and the threshold value of the compound of heterocycle substance is lower, and when high concentration more stimulates, and low concentration can make product special flavour more
It is good full.
Potato sour milk products before comparison fermentation and after fermentation, by the fermentation of microorganism, ketone, acids, alcohol
The relative amount increase of class, esters.Potato Yoghourt letones content is 4.913%, and letones are by microbial fermentation generation
Thank to the further degradation of generation or unsaturated fatty acid and amino acid, threshold value is lower, shows cream smell.Contrast table 4 it is found that
2-HEPTANONE, methyl n-heptyl ketone content increase after fermentation, keep product milk fragrance more.Acid accounts for 11.876%, is by microorganism rouge
Enzyme degrades what fatty acid generated, belongs to the characteristic flavor on basis of Yoghourt.The type and content of different fatty acid constitute product in raw material
Different flavor characteristics.For the contribution degree of fragrance, C4~C12Low, medium fatty acid directly contribution it is larger, and it is advanced
Precursor of the fatty acid generally as fragrance flavor.Potato Yoghourt acid relative amount is at most acetic acid and octanoic acid, right
Flavor effect is larger.Although alcohols material content increases before relatively fermenting, its threshold value is higher, horse unobvious to the effect of flavor
Benzyl carbinol in bell potato Yoghourt assigns the unique rose fragrance of product.Precursor substance of the alcohols as esters, with life after fermentation
At acids interaction produce more Esters, esters have typical fruit aroma, and threshold value is lower, is potato
The characteristic flavor on basis of Yoghourt.
1. aldehyde ketone substance
Aldehyde material is the main body flavor substance of Yoghourt in many reports, and potato Yoghourt detects 4 kinds of aldehyde material, with
It compares Yoghourt aldehyde material and forms indifference, but relative amount is less.There is aldehyde material there are 8 kinds in emulsion sample before fermenting,
11 kinds of the aldehyde material detected in potato saccharified liquid, type and content are more than potato Yoghourt after fermentation.Aldehyde material
It is mainly generated by fatty acid and free-fat acid oxidase, for potato saccharified liquid, which typically occurs in the steaming of potato
Boil and float soup step.Containing the lipid of low concentration in potato, wherein linoleic content accounts for 13% or so, oneself in saccharified liquid
Aldehyde, anti-, trans- 2,4- decadienal and trans- 2- octenal belong to the base product of Linoleic Acid Oxidation, can mutually turn between three
Change, brings product faint scent and grease fragrance.Josephson D B studies the volatility for obtaining, playing a major role in mashed potato
Aldehyde material has aldehyde C-9, capraldehyde, enanthaldehyde, decadienal etc., although its concentration is low, its Low threshold, which becomes, to be affected
Aldehyde material.For emulsion before fermenting, due to the raw material (skimmed milk powder etc.) and potato saccharified liquid flavor product of addition
Collective effect causes a part of aldehyde material reaction to generate other substances, and type and content are declined.And it is fermenting
Afterwards, aldehyde material type is reduced, and is partially oxidized metabolism, is converted to other substances, and potato Yoghourt after fermentation is not present in
In flavor components.In addition, microbial fermentation brings part aldehyde material, including 3- methyl-2-butene aldehyde, benzaldehyde and aldehyde C-9.
Wherein 3- methyl-2-butene aldehyde has fruit aroma, does not detect the substance before potato saccharified liquid and fermentation, it is seen that it is complete
Portion is from fermentation process.Aldehyde C-9 has strong fat note, and benzaldehyde brings the almond of Yoghourt faint scent, comes
Source is the lipid oxidation process of potato saccharified liquid, followed by fermentation process first.
Letones be usually generated through lipid oxidation or amino acid degradation, while fermentation process can also generate it is certain
Letones.Letones have 6 kinds in potato Yoghourt, and control Yoghourt letones have 5 kinds, and fenchone and 2- 13 is not detected
Alkanone increases 4', 6- dimethyl -2- hydroxy acetophenone, but 4', 6- dimethyl -2- hydroxy acetophenone and is not belonging in Yoghourt
Main flavor substance, may be from additive.Letones before fermenting in emulsion detect 4 kinds, saccharified liquid detection
3 kinds out.Letones in Yoghourt belong to greatly methyl ketone class, frankincense taste can be brought to product, but excessively can be in storage
In bring stink.Letones in control Yoghourt have 16%, and the letones in potato Yoghourt have 6%, and main component is
2-HEPTANONE brings product fresh butter flavor.It is fenchone that content is highest in saccharified liquid, and it is fragrant and sweet to generate radix aucklandiae fresh flower fruit.Through
After crossing allotment, methyl n-heptyl ketone (warm milk is taste) and methyl heptenone (mature fruit flavor) are increased in emulsion before fermenting.By
After fermentation generates Yoghourt, the type and relative amount of letones have increase, the mainly generation of 2- heptanone and methyl n-heptyl ketone,
It brings Yoghourt more milk fragrances, followed by 2- undecyl ketone, brings the fragrance of potato Yoghourt grease peach.
It is reported that aldehyde ketone substance is the character flavor compound of Yoghourt, mainly being formed by lipid oxidation, threshold value is low,
With green grass and butter aroma, more by streptococcus thermophilus and bulgaria lactobacillus fermentation decomposition, existing research is proved, thermophilic
Streptococcus and lactobacillus bulgaricus belong to synergistic effect in growth metabolism, and lactobacillus bulgaricus generates acid in early growth period
Substance facilitates the growth of streptococcus thermophilus, and the streptococcus thermophilus later period reacts on lactobacillus bulgaricus.Existing report card
Bright, acetaldehyde and biacetyl are the main flavors in Yoghourt, bring product faint scent and milk Flavor, but herein in two kinds of acid
Dairy products kind detects that acetaldehyde and biacetyl matching value are relatively low, and later period chemoluminescence method and titration detect two kinds of Yoghourts
Product contains acetaldehyde and biacetyl.The aldehyde ketone substance that potato Yoghourt detects is less, is fat mainly due to its source
Acid oxidase degradation, and in product raw material, potato lipid content first is lower, secondly uses skimmed milk powder rather than fresh cow milk.
The researchs such as Ai Nasi again show that the flavor of skimmed milk is thin, without volatile flavor outstanding.It is kept away with skim-milk fermentation Yoghourt
Lipid oxidation surplus bring grease taste is exempted from, while the addition of potato enriches the type of aldehydes and letones, makes wind
Taste is more preferably unique.
2. acid
Acid is the main body flavor of Yoghourt, and only considerable amount of volatile fatty acid could generate the feature of acidified milk
Flavor.Potato Yoghourt detects 4 kinds altogether, compares Yoghourt in addition to above 4 kinds, also detects butyric acid.Emulsion and sugar before fermenting
Change in liquid and do not detect acid, although having been reported that acid is generated by microbial lipase degradation fatty acid.It is former
The type and content of different fatty acid constitute the different flavor characteristic of product in material.For the contribution degree of fragrance, C4~C12
Low, medium fatty acid directly contribution it is larger, and higher fatty acids is generally as the precursor of fragrance flavor.In addition, there are also report
Road shows that fatty acid increases with carbon atom number purpose, and volatility is gradually reduced, and flavor is gradually added into acid smell taste, so short
Chain fatty acid has better flavor.The acid that the product testing of different material different strain arrives difference, Sun Ningjian
The acid flavor component separately of Yoghourt is measured based on butyric acid and capric acid, he also detects the chain saturated fatty acids such as arachidic acid, lauric acid, can
It can be due to containing a certain amount of long chain fatty acids in its raw material.
Potato Yoghourt acid relative amount is at most acetic acid and octanoic acid, and control Yoghourt content is at most then caproic acid
And octanoic acid.Other than raw material difference causes fatty acid different, the probiotics of fermenting potato Yoghourt is Bifidobacterium, pentose cream
Bacillus and streptococcus thermophilus, wherein the fermentating metabolism mode of Bifidobacterium is heterofermentation approach, other than generating lactic acid, moreover it is possible to
The by-products such as ethyl alcohol and acetic acid are brought, and compareing Yoghourt bacterial strain is streptococcus thermophilus and lactobacillus bulgaricus, through homofermentation
Approach generates lactic acid.Therefore the relative amount of acetic acid is more in potato Yoghourt.
3. hydro carbons alcohols material
Hydrocarbons in potato Yoghourt have 6 kinds.Hydrocarbons in control Yoghourt have 6 kinds, compared with compareing Yoghourt,
The hydrocarbons relative amount detected in potato Yoghourt is less.The hydrocarbons of emulsion have 4 kinds before fermenting, potato sugar
Change liquid and detect 5 kinds, wherein content is up to 3- isopropyl -6- methylene -1- cyclohexene, and downstream substrates have ethyl alcohol and pine thereon
Oily alkene, it is known that the substance is likely to carry out plant itself.Hydrocarbons type and content increased after fermentation, but main component
It is still 3- isopropyl -6- methylene -1- cyclohexene, since hydrocarbon content is less, threshold value is higher, the main body being not belonging in Yoghourt
Flavor substance.
The taste threshold of alcohols material, general straight chain primary alcohol is high, smaller to the contribution of flavor, and the threshold value of unsaturated alcohol
It is lower.Potato Yoghourt detects 3 kinds of alcohols material altogether, is 1 nonyl alcohol, n-hexyl alcohol and benzyl carbinol, mostly higher alcohol, assigns and producing
The unique rose fragrance of product.The heterofermentation process of Bifidobacterium can bring ethyl alcohol, but due to detection method etc., ethyl alcohol
Matching degree it is not high.Control Yoghourt detects 2 kinds of alcohols, and content is more for 1 nonyl alcohol, there is the agreeable odor of orange.Before fermentation
There is a kind of n-hexyl alcohol, after other raw materials are added in saccharified liquid in emulsion and saccharified liquid, the content and type of alcohols do not become
Change.Undergo microbial fermentation process, and the type and content of alcohols increases.Higher alcohol constructive ways mainly have amino acid degradation metabolism
Approach and glucide route of synthesis, multi-pass cross microbial fermentation generation.
4. terpenoid substance
Terpenoid substance is the compound and its derivative with isoprene (C5 unit) for basic structural unit.Usually come
It is the main component of some essence, resin from plant.Terpenes content and type are above control Yoghourt in potato Yoghourt,
Terpenoid substance in potato Yoghourt brings the fragrance of product citrus peppermint based on (+)-limonene, γ-terpinene, right
It is mainly (+)-limonene (20.3%) according to terpenoid substance in Yoghourt, terpenoid substance content is mainly related with raw material.It grinds
Study carefully the limonene relative amount about 17% in discovery Yoghourt.Emulsion detects 17 kinds of terpenoid substances, saccharified liquid inspection before fermenting
Measure 18 kinds.The terpenoid substance of high-content in saccharified liquid, it may be possible to be saccharified in heating process glycoside substance decomposition in potato,
And emulsion (+)-limonene content is higher before fermenting, and is since the original of 0.1% lemon juice of volume fraction is added before homogeneous
Cause, this makes the mouthfeel more faint scent of Yoghourt entirety.Comparison fermentation front and back, terpenoid substance type is reduced and content is subtracted
It is few, since the fermented metabolism of the less terpenes type of content generates other substances.
5. Ester
Ester reaction is complicated, and usually under the action of microorganism, acid and alcohol esterification reaction are as a result, have typical case
Fruit aroma, and its threshold value is lower, more obvious to the contribution of flavor.Potato Yoghourt detects 4 kinds of ester type compounds altogether,
Content is more for phthalic acid ester, dibutyl phthalate, both substances are not detected before fermentation, belong to
Microbial metabolism generates, and assigns product strong fruity.And compare Yoghourt and do not detect Ester, it may be possible to since it contains
It measures less.Chen Juan compares the flavor characteristic of commercially available yoghourt and fermentation consumption milk, detects that butyl butyrate is two kinds of commercially available yoghourts
Main Ester, it is fragrant and sweet to bring product fruit, and ethyl acetate is the consumption main flavor components of ox Yoghourt.
Saccharified liquid detects 6 kinds of Esters, and wherein ethyl acetate and ethyl hexanoate have fruity and aroma, acetic acid flores aurantii
Ester and geranyl acetate assign honey and sweet fragrance, and emulsion detects 5 kinds of Esters before fermenting, and content and type subtract
It is few.Comparison fermentation front and back, the content of Ester increase, and fruity and aroma are more strong, illustrate that Ester is potato acid
The characteristic flavor on basis of milk, and mostly derive from fermentation process.
6. furans and aromatic substance
Furans are mostly from the thermal degradation of the nutriments such as carbohydrate, polyunsaturated fatty acid and madman's rearrangement.It is right
According to furans are not detected in Yoghourt, 2 kinds of furans objects are detected in emulsion and saccharified liquid before potato Yoghourt, fermentation
Matter is 2- ethyl furan and 2- n-pentyl furans respectively, mainly by linoleate hydroperoxides and linolenic acid hydroperoxides
Thermal degradation formed, before fermenting in emulsion 2- n-pentyl content compared with saccharified liquid height, it may be possible to due to a small amount of in milk powder
Linoleic acid is decomposed during heat sterilization.By fermentation process, furans type in potato Yoghourt
Unchanged, content is declined, and source is mainly since the fatty acid of raw material heats degradation process, partially from fermentation
Reaction process.
The threshold value of the compound of aromatic substance is low, and when high concentration more stimulates, and low concentration can make product special flavour more preferably full
It is full.Aromatic substance content significantly larger than relatively control Yoghourt is detected in potato Yoghourt, compares Yoghourt key aroma substance
For toluene dimethylbenzene etc., it is derived mainly from the residual in packaging material.Emulsion and saccharified liquid detect aromatics object altogether before fermenting
4 kinds of matter, content and type variation less, mainly there is that eudesmol brings product lavender, o- cumene brings Hu Luo
Foretell fragrance.And o- cumene is not detected after fermenting, it may be possible to generate other substances such as toluene by microbial action.
Aromatic substance in potato Yoghourt mostlys come from raw material, but has small part derived from fermentation process.
The present invention practical biological sample source and preservation: the biological sample preservation that the present invention uses: Bifidobacterium BZ11
(deposit number CGMCC NO.10224), Bifidobacterium BZ25 (deposit number CGMCC NO.10225), Lactobacillus pentosus MT-4
(deposit number: CCTCC M 2016001), class lactobacillus plantarum SQ-4 (deposit number: CCTCC M 2016002), Infantile diarrhea
It is screened from section, Denmark Hansen correlation dairy baby food screened from Bifidobacterium lactobacillus live triple piece, Bifidobacterium BB12
It arrives.Streptococcus thermophilus is screened from day friend's Yoghourt.
The beneficial effects of the present invention are:
(1) potato is rich in carbohydrate, VC and minerals, but its protein content is low, and milk egg rich in
Two kinds of raw material combination probiotics fermentions can not only be retained the original advantage of milk, and during the fermentation by white matter, also
Certain nutrients are increased, be conducive to digest and are absorbed, the nutrient and healthcare products for being more suitable for the mankind are become.
(2) method that the potato used in the present invention removes astringent taste has largely saved the microelement of potato from damage, again
Mouthfeel can be improved, cooperate it well with Yoghourt.
(3) strain used in the present invention has lactic acid bacteria and Bifidobacterium, has certain effect in terms of norcholesterol, to height
Blood lipid disease has certain preventive and therapeutic action, and probiotics helps to maintain the balance of human enteric bacteria.
(4) present invention not only enriches Yoghurt Market, new selection is provided for consumer, and develop novel taste,
Certain contribution is made that for potato staple food.
(5) production method of the invention is simple, at low cost, easy to accomplish, has good economic, environmental protection and nutrition and health care
Value.
Detailed description of the invention
Fig. 1 compares Yoghourt volatile flavor component total ion current figure
The total ion figure of Fig. 2 potato Yoghourt volatile flavor component
Influence of Fig. 3 potato saccharification ratio to Yoghourt sense organ
Influence of Fig. 4 potato saccharification ratio to yoghourt-flavored
Influence of Fig. 5 milk powder content to potato Yoghourt sense organ
Influence of Fig. 6 milk powder content to potato yoghourt-flavored
Influence of Fig. 7 inoculum concentration to potato Yoghourt sense organ
Influence of Fig. 8 inoculum concentration to potato yoghourt-flavored
Influence of Fig. 9 strain ratio to potato Yoghourt sense organ
Influence of Figure 10 fermentation temperature to potato Yoghourt sense organ
Influence of Figure 11 fermentation temperature to potato yoghourt-flavored
Influence of Figure 12 fermentation time to potato Yoghourt sense organ
Influence of Figure 13 fermentation time to potato yoghourt-flavored
Influence of Figure 14 sugaring amount to potato Yoghourt sense organ
Influence of Figure 15 sugar amount to potato yoghourt-flavored
Specific embodiment
1 single strain fermenting potato Yoghourt of embodiment
It selects norcholesterol bifidobacterium animalis subspecies BZ11 (11), BZ25 (25), BB12 (12), Infantile diarrhea (gold),
Lactobacillus pentosus MT-4 (M), class lactobacillus plantarum SQ-4 (S), streptococcus thermophilus (q), the norcholesterol rate of the 48h of these bacterial strains
BZ11:24.32%, BZ25:10.48%, MT-4:20.32%, SQ-4:12.63%, Jin Shuan are measured as by o-phthalaldehyde method
Discrimination: 19.78%, BB12:15.10%, streptococcus thermophilus: 4.61%.Then single strain fermenting potato is sour in accordance with the following methods
Milk.
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, soaks in water 30min, changes cold
10min is boiled in boiling.
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: mixed according to 100: 18 mass ratio with skimmed milk powder after 1: 3 saccharified liquid cooling
It closes, 0.1% (V/V) lemon juice is added and stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 3% concentration, accesses in mixed raw material, is kept the temperature at 37 DEG C of fermentation temperature
16h ferments；
(6) after-ripening is deployed: after fermentation, for 24 hours in 2 DEG C~4 DEG C of refrigerator after-ripening.Finally obtain finished product.
2 compound plants of fermenting potato Yoghourts of embodiment
Select bifidobacterium animalis subspecies BZ11, BZ25, BB12, two kinds, Lactobacillus pentosus MT-4 in Infantile diarrhea, class
One of lactobacillus plantarum SQ-4, with streptococcus thermophilus according to 1: 1: 1: 1 proportion, in accordance with the following methods compound strain fermentation
Potato Yoghourt:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, soaks in water 30min, changes water
Boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition high-temperature starch
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in enzyme, and it is stand-by to take out saccharified liquid by the water-bath 3h at 60 DEG C；
(3) it the mixing of raw material: after 1: 3 saccharified liquid cooling, mixes, presses according to 100: 18 ratios with skimmed milk powder
0.1% lemon juice is added according to volume ratio to stir evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mpa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min。
(5) it inoculation fermentation: by strain according to 3% concentration, accesses in mixed raw material, is protected at 37 DEG C of specifically fermentation temperature
Warm 16h, ferments；
(6) after-ripening is deployed: after fermentation, for 24 hours in 2 DEG C~4 DEG C of refrigerator after-ripening.Finally obtain finished product.
5 different strains fermenting potato Yoghourt organoleptic analysis of table
The analysis of 6 different strains fermenting potato yoghourt-flavored of table
As shown in Table 5, in single strain fermentation, lactobacillus is fast compared with Bifidobacterium curdled milk, it may be possible to due to its growth rate
It is fast compared with bifid, it is fast to produce acid.As shown in Table 5, BB12 and mt-4 is produced sour most fast, and Bifidobacterium takes second place, and it is most slow that sq-4 produces acid.It is fermenting
After 16h, reach fermentation termination pH≤4.5.From the point of view of its structural state, although BZ25 curdled milk is very fast, its casein gels
Structure is more loose, easily broken.And sq-4 gel structure is coarse, surface has different degrees of whey to be precipitated.
Compared with single bacterial strain, the curdled milk time has largely improves compound strain, in the fermentation of 13h, produces acid speed
Rate increases, and pH declines faster.There is synergistic effect between each bacterial strain, composite fermentation greatly reduces fermentation time, improves fermentation speed
Rate.But for sense organ, when due to single strain fermentation, BZ25 fermented yogurt product has a slightly astringent taste, and sq-4 fermented yoghourt
Product bitter taste is obvious, and with the presence of peculiar smell, and quality is coarse, and in mixed fungus fermentation, the component sensory evaluation scores that two plants of bacterium participate in are lower,
So this two plants of strains are not suitable for fermented yoghourt.And for BZ11, Infantile diarrhea and mt-4 either quality or flavour smell,
It is more preferable compared with other components.
Aroma compound in Yoghourt is not more, and flavor is better, only when different aroma compounds reaches balance
When, tempting fragrance is just presented in Yoghourt.Harmony and flavor intensity are worked as in this investigation and comparison its harmony and flavor intensity, discovery
Flavor at 3 or more is more satisfactory, for comprehensive, the ratio of acetaldehyde and biacetyl in 0.837~1.385 range more
It is good.It is qualified to have BZ11, mt-4,11- gold-m-q, 25- gold-s-q.
In conjunction with indexs such as sense organs, 11, Infantile diarrhea, this combination of mt-4 is selected to optimize the zymotechnique of potato Yoghourt.
Embodiment 3 selects bifidobacterium animalis subspecies BZ11, Infantile diarrhea, Lactobacillus pentosus MT-4 and streptococcus thermophilus
According to 1: 1: 1: 1 proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: after saccharified liquid cooling, being diluted to different proportions, mixed according to 15% with skimmed milk powder
It closes, 0.1% lemon juice is added according to volume ratio and stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, is protected at 37 DEG C of specifically fermentation temperature
Warm 13h, ferments；
(6) after-ripening is deployed: after fermentation, for 24 hours in 2 DEG C~4 DEG C of refrigerator after-ripening.Finally obtain finished product.
Influence of the 7 potato content of table to Yoghourt sense organ
When potato sugar material liquor ratio is 1: 3, obtained product sensory is best, sour and sweet palatability, has good milk fragrance
And potato fragrance.Its content is greater than 1: 3 inclined sweet tea of taste, masks the distinctive flavor of Yoghourt, wind thin less than 1: 3 taste
Taste is insufficient.Fig. 3 and Fig. 4 indicates influence of the potato additive amount to Yoghourt sense organ and flavor coordination, comprehensively considers final choice 1
: 3 are used as potato sugar material liquor ratio.
Embodiment 4 selects bifidobacterium animalis subspecies BZ11, Infantile diarrhea, Lactobacillus pentosus MT-4 and streptococcus thermophilus
According to 1: 1: 1: 1 proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: after saccharified liquid cooling, it is diluted to 1: 3 different quality proportionings, is pressed with skimmed milk powder
It is mixed according to 8%~18% mass ratio, 0.1% lemon juice is added according to volume ratio and stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, is protected at 37 DEG C of specifically fermentation temperature
Warm 13h, ferments；
(6) after-ripening is deployed: after fermentation, for 24 hours in 2 DEG C~4 DEG C of refrigerator after-ripening.Finally obtain finished product.
Influence of the different milk powder contents of table 8 to Yoghourt sense organ
When milk powder content is less than 12%, titratable acidity is reduced with the increase of milk powder content, and curdled milk is bad, is occurred
Layering；After 12%, acidity changes without significant difference, and curdled milk is uniform, and without granular sensation.The phenomenon may be since skimmed milk contains
When amount is 8%~12%, concentration of substrate is suitble to the growth and breeding of bacterial strain, and it is very fast to produce acid, and after 12%, concentration of substrate mistake
It is high, it is suppressed that the metabolism of strain produces acid, and pH is caused to increase.The consideration such as integrated sensory's quality, 12% and 14% milk powder additive amount
Meet strain metabolism, and good mouthfeel can be reached.Fig. 5 and Fig. 6 indicates milk powder additive amount to Yoghourt sense organ and flavor coordination
The influence of property, Flavor harmony and cost requirement, select 12% milk powder content.
Embodiment 5 selects bifidobacterium animalis subspecies BZ11, Infantile diarrhea, Lactobacillus pentosus MT-4 and streptococcus thermophilus
According to 1: 1: 1: 1 proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: after saccharified liquid cooling, it is diluted to 1: 3 different quality proportionings, is pressed with skimmed milk powder
It is mixed according to 12% mass ratio, 0.1% lemon juice is added according to volume ratio and stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mpa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min。
(5) it inoculation fermentation: by strain according to 1%~5% concentration, accesses in mixed raw material, under 37 DEG C of fermentation temperatures
13h is kept the temperature, is fermented；
(6) after-ripening deploy: after fermentation in 2 DEG C~4 DEG C refrigerator after-ripening for 24 hours；Obtain finished product.
Influence of the 9 different vaccination amount of table to Yoghourt sense organ
Inoculum concentration is bigger, and curdled milk is faster, and obtained sour milk products pH is lower.When inoculum concentration is less than volume fraction 3%, curdled milk
Slowly, quality is softer, and sour-sweet degree is not suitable for, and when inoculum concentration is greater than volume fraction 4%, fermentation peculiar smell is obvious, and tart flavour is too heavy, and quality
It is harder, there is a small amount of whey to be precipitated.Fig. 7 and Fig. 8 shows influence of the bacterium amount to Yoghourt sense organ and flavor coordination is connect, comprehensively considers,
The requirement for connecing bacterium amount and meeting the sense organ and flavor of traditional yogurt of volume fraction 3%.
Embodiment 6 selects bifidobacterium animalis subspecies BZ11, Infantile diarrhea, Lactobacillus pentosus MT-4 and streptococcus thermophilus
According to different proportions, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
0.8% carbohydrase of refining pulp quality is added after being gelatinized completely in alpha-amylase, the water-bath 3h at 60 DEG C, takes out saccharified liquid
For use；
(3) mixing of raw material: by saccharified liquid it is cooling after, be diluted to 1: 3 different proportions, with skimmed milk powder according to
The mixing of 12% ratio is added 0.1% lemon juice according to volume ratio and stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) inoculation fermentation: by strain according to 4% mass concentration, accessing in mixed raw material, keep the temperature 13h at 37 DEG C,
It ferments；
(6) after-ripening deploy: after fermentation in 2 DEG C~4 DEG C refrigerator after-ripening for 24 hours；Obtain finished product.
Influence of the 10 different strain ratio of table to Yoghourt sense organ
Strain ratio has a great impact to the sense organ of sour milk products, when BZ11- Infantile diarrhea-mt-4- streptococcus thermophilus
When volume ratio is 1: 1: 1: 2, obtained product comfortable acid, curdy texture is preferable, and delicate mouthfeel fabric.Fig. 9 indicates bacterium
Influence of the kind ratio to Yoghourt sense organ and flavor coordination, Flavor harmony determine that the strain volume ratio of this experiment is
BZ11: Infantile diarrhea: mt-4: streptococcus thermophilus 1: 1: 1: 2.
Embodiment 7 selects bifidobacterium animalis subspecies BZ11, in Infantile diarrhea, Lactobacillus pentosus MT-4 and streptococcus thermophilus
According to 1: 1: 1: 2 volume proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: after 1: 3 saccharified liquid cooling, mixing with skimmed milk powder according to 12% mass ratio,
0.1% lemon juice is added according to volume ratio to stir evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, in 33 DEG C~43 DEG C fermentation temperatures
Lower heat preservation 13h, ferments；
(6) after-ripening deploy: after fermentation in 2 DEG C~4 DEG C refrigerator after-ripening for 24 hours；Obtain finished product.
Influence of 11 different temperatures of table to Yoghourt sense organ
At 37 DEG C of temperature <, strain growth is slow, the non-curdled milk of product 13h at 33 DEG C, and as the temperature rises, viscosity increases
Add, quality is thick and heavy, and sense organ is more preferably.At 39 DEG C of temperature >, as the temperature rises, curdled milk effect worse and worse, Figure 10 and Figure 11
Indicate influence of the fermentation temperature to Yoghourt sense organ and flavor coordination, integrated sensory and quality etc. select 37 DEG C of fermentation temperature.
Embodiment 8 selects bifidobacterium animalis subspecies BZ11, in Infantile diarrhea, Lactobacillus pentosus MT-4 and thermophilus
Bacterium is according to 1: 1: 1: 2 volume proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min.
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With；
(3) mixing of raw material: after 1: 3 saccharified liquid cooling, mixing with skimmed milk powder according to 12% mass ratio,
0.1% lemon juice is added according to volume ratio to stir evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min。
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, is kept the temperature under 37 DEG C of fermentation temperatures
12h~14.5h ferments；
(6) after-ripening deploy: after fermentation in 2 DEG C~4 DEG C refrigerator after-ripening for 24 hours；Obtain finished product.
Influence of 12 fermentation time of table to Yoghourt sense organ
With longer fermentation times, sense organ overall score is first increased and is reduced afterwards.Fermentation reaches 12.5h, and score highest, mainly
Sour-sweet ratio is suitable, no fermentation peculiar smell, delicate mouthfeel.And after 12.5h, bacterial strain, which produces acid, gradually to be increased, and influences Yoghourt sense organ, especially
It is after 13h, and lengthy fermentation causes yogurt gel destructurized, and whey is precipitated, and it is coarse that texture is too hard, and mouthfeel is not
It is good.The appropriate potato Yoghourt fermentation of the fermentation time of 12.5h and 13h, Figure 12 and Figure 13 indicate fermentation time to Yoghourt sense organ
And the influence of flavor coordination, flavor coordination is compared, the fermentation time of 12.5h is selected.
Embodiment 9 selects bifidobacterium animalis subspecies BZ11, in Infantile diarrhea, Lactobacillus pentosus MT-4 and thermophilus
Bacterium is according to 1: 1: 1: 2 volume proportion, single strain fermenting potato Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With:
(3) mixing of raw material: after 1: 3 saccharified liquid cooling, mixing with skimmed milk powder according to 12% mass ratio,
The white granulated sugar of 0.1% lemon juice and 0~2.5% is added according to volume ratio, stirs evenly；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, is kept the temperature under 37 DEG C of fermentation temperatures
12.5h ferments；
(6)
After-ripening allotment: after fermentation in 2 DEG C~4 DEG C refrigerator after-ripening for 24 hours；Obtain finished product.
Influence of the 13 sugaring amount of table to Yoghourt sense organ
The experimental results showed that increasing white sugar content, it is adjustable potato Yoghourt entirety flavor, closes the sour-sweet ratio of product
Suitable, mouthfeel is more preferably harmonious.When white granulated sugar additive amount < 1%, astringent taste is heavier, and mouthfeel is partially light, whole when additive amount reaches 3%
The inclined sweet tea of taste.Comparison discovery white sugar content is 2% and 1.5% more appropriate, sensory evaluation scores highest, and Figure 14 and Figure 15 indicate white
Influence of the granulated sugar additive amount to Yoghourt sense organ and flavor coordination compares cost and flavor coordination, selects 1.5% content.
Case study on implementation 10 selects bifidobacterium animalis subspecies BZ11, in Infantile diarrhea, Lactobacillus pentosus MT-4 and thermophilic chain
Coccus is according to 1: 1: 1: 2 volume proportion, single strain fermenting potato fruit juice Yoghourt in accordance with the following methods:
(1) removal of potato astringent taste: selecting fresh potato, is removed the peel slice, after impregnating 30min, changes boiling
Boiling, continues to boil 10min；
(2) preparation of potato saccharified liquid: being beaten 10min for cooked potato, according to 0.2% addition of refining pulp quality
The carbohydrase of refining pulp quality 0.8% is added after being gelatinized completely in alpha-amylase, and the water-bath 3h at 60 DEG C takes out saccharified liquid and waits for
With:
(3) mixing of raw material: after 1: 3 saccharified liquid cooling, mixing with skimmed milk powder according to 12% mass ratio,
It is stirred evenly according to the white granulated sugar of volume ratio 0.1% lemon juice of addition and 1.5%；
(4) homogeneous and sterilization: by mixed raw material under 250mPa ultrasound 30min homogeneous, after sterilize at 90 DEG C
10min；
(5) it inoculation fermentation: by strain according to 4% concentration, accesses in mixed raw material, is kept the temperature at 37 DEG C of fermentation temperature
12h~14.5h ferments；
(6) pulp is handled: by fresh apple, pears, the mashing of the peeled and coreds such as banana in 90 DEG C of high-temperature sterilization 10min, is obtained
To fruit sauce.
(7) after-ripening is deployed: after fermentation, for 24 hours in 2 DEG C~4 DEG C of refrigerator after-ripening, obtaining Yoghourt；Then by fruit sauce
It is mixed according to the additive amount of mass ratio 20% with Yoghourt, obtains potato fruit juice finished yogurt prod.
Influence of 14 fruit juice of table to Yoghourt sense organ
By sense organ it is found that the other fruit juice being added in addition to dragon fruit generate very big shadow to the mouthfeel of Yoghourt and flavor
It rings, wherein the taste flavor of apple Yoghourt is better than other fruit juice Yoghourts.
Embodiment described above is only that preferred embodiments of the present invention will be described, not to the scope of the present invention
It is provided, without departing from the spirit of the design of the present invention, those of ordinary skill in the art are to technical solution of the present invention
The various changes and improvements made should all be fallen into the protection scope that claims of the present invention determines.
Claims (7)
1. a kind of preparation method of norcholesterol probiotics fermention potato Yoghourt, which comprises the following steps:
(1) removal of potato astringent taste:
Fresh potato is selected, slice is removed the peel, soaked in water；Add water to decoct the potato after immersion again；
(2) preparation of potato saccharified liquid:
Cooked potato is beaten, alpha-amylase is added, after being gelatinized completely, carbohydrase is added, saccharification is taken out in water-bath
It is stand-by to naturally cool to room temperature for liquid；
(3) mixing of raw material:
Saccharified liquid after cooling is mixed with skimmed milk powder, is stirring evenly and then adding into lemon juice；
(4) homogeneous and sterilization:
By mixed raw material ultrasound homogeneous, and sterilize；
(5) inoculation fermentation:
Fermentation strain is accessed into mixed raw material, carries out heat-preservation fermentation；
(6) after-ripening is deployed:
After fermentation, after-ripening is deployed, and Yoghourt is made.
2. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (1), soaking time 20-40min；The decocting time is 10-15min.
3. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (2), potato beating time is 10-15min；The additive amount that alpha-amylase is added is material after mashing
The 0.1-0.3% of quality, the carbohydrase of the addition are the 0.5-1.0% of quality of material after mashing；The water-bath is in 55-65
Water-bath 2-4h at DEG C.
4. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (3), the mass fraction of skimmed milk powder accounts for the 8%~18% of raw material gross mass；The amount that lemon juice is added
Account for the 0.1-0.2% of volume of raw material.
5. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (4), the condition of ultrasonic homogeneous is the ultrasonic homogeneous 20-40min at 250MPa；The condition of the sterilizing is 90
Sterilize 10min at DEG C.
6. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (5), the fermentation strain is Bifidobacterium BZ11, Bifidobacterium BZ25, Lactobacillus pentosus MT-4, class plant cream
At least one of bacillus SQ-4, Infantile diarrhea, Bifidobacterium BB12 or streptococcus thermophilus lactic acid bacteria and at least one Bifidobacterium；
Wherein, the deposit number of Bifidobacterium BZ11 is CGMCC NO.10224；The deposit number of Bifidobacterium BZ25 is CGMCC
NO.10225；The deposit number of Lactobacillus pentosus MT-4 is CCTCC M 2016001；The deposit number of class lactobacillus plantarum SQ-4
For CCTCC M 2016002；Its fermentation temperature is 33 DEG C~43 DEG C, and fermentation time is 12h~14.5h.
7. the preparation method of norcholesterol probiotics fermention potato Yoghourt according to claim 1, it is characterised in that: institute
In the step of stating (6), the after-ripening allotment is placed more than for 24 hours in 2 DEG C~4 DEG C of refrigerator.
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