CN110574784A - Puffed cereal yoghourt and preparation method thereof - Google Patents
Puffed cereal yoghourt and preparation method thereof Download PDFInfo
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- CN110574784A CN110574784A CN201910955937.7A CN201910955937A CN110574784A CN 110574784 A CN110574784 A CN 110574784A CN 201910955937 A CN201910955937 A CN 201910955937A CN 110574784 A CN110574784 A CN 110574784A
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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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Abstract
A puffed cereal yoghourt relates to the field of cereal yoghourt and comprises the following raw materials, by weight, 90-110 parts of fresh milk, 2-10 parts of puffed cereals, 5-7 parts of white granulated sugar and 3-4 parts of yoghourt leavening agent. The invention also provides a preparation method of the puffed cereal yoghourt, which comprises the following preparation steps: selecting grains, and carrying out puffing treatment on the grains for later use; sterilizing and cooling fresh milk; inoculating a yoghurt starter; fermenting, cooling, and mixing with puffed grain to obtain puffed grain yogurt; packaging the puffed cereal yogurt. The invention adopts the puffing technology, so that the starch material in the grains is suddenly expanded by removing external force and heat source after being heated and pressurized. Under the conditions of high temperature, high pressure, high shearing force and sudden pressure drop, the processes of enzyme deactivation, sterilization, gelatinization and the like are completed, the process flow is simplified, the palatability is improved, the yoghourt can be enriched in nutrition after being compounded with the yoghourt, and the yoghourt is unique in flavor and suitable for being eaten as breakfast.
Description
The technical field is as follows:
the invention relates to the technical field of yogurt production, and particularly relates to puffed cereal yogurt and a preparation method thereof.
Background art:
The yoghourt has higher nutritive value, has various effects of maintaining the ecological balance of intestinal flora, promoting gastrointestinal motility, inhibiting pathogenic bacteria, improving the absorption of a human body to calcium, phosphorus, iron and zinc, overcoming lactose intolerance and the like, and is popular with consumers.
The grain food such as rice, sorghum, wheat and the like has rich nutrition, can provide carbohydrate, protein and dietary fiber, is a main source of human body heat energy, and has the effects of tonifying middle-jiao and Qi, strengthening spleen and stomach, nourishing heart and tranquilizing mind, moistening lung and detoxifying and the like. At present, grains are added into the yoghourt, and the yoghourt is cooked by adopting steaming or boiling water, then is crushed and ground into thick liquid, and consumes energy and time.
The invention content is as follows:
In view of the above, there is a need for an expanded cereal yogurt.
Also provides a preparation method of the puffed cereal yoghourt.
the puffed grain yoghourt comprises the following raw materials, by weight, 90-110 parts of fresh milk, 2-10 parts of puffed grains, 5-7 parts of white granulated sugar and 3-4 parts of a yoghourt leavening agent.
Preferably, the preferred weight portion of the fresh milk used in the puffed cereal yogurt is 100 portions.
Preferably, the puffed grain used in the puffed grain yoghourt is 2 to 10 parts of puffed rice, 2 to 6 parts of puffed corn, 2 to 6 parts of puffed oat or 2 to 10 parts of puffed wheat.
Preferably, when the puffed grain used in the puffed grain yoghourt is 2 to 6 parts of puffed oat, the puffed grain yoghourt also comprises 15 to 20 weight percent of orange juice.
A preparation method of puffed cereal yogurt comprises the following preparation steps:
Selecting grains, and carrying out puffing treatment on the grains for later use;
Sterilizing and cooling fresh milk;
Inoculating a yoghurt starter;
Fermenting, cooling, and mixing with puffed grain to obtain puffed grain yogurt; packaging the puffed cereal yogurt.
Preferably, in the preparation method of the puffed cereal yogurt, the fresh milk used is non-antibiotic fresh milk, and the non-antibiotic fresh milk refers to milk without antibiotic residues.
Preferably, in the preparation method of the expanded cereal yogurt, the yogurt starter culture used is a bifidobacterium elegans Chun yogurt starter culture, and the bifidobacterium elegans Chun yogurt starter culture contains lactobacillus bulgaricus, bifidobacterium BB-12, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus casei, lactococcus lactis subspecies cremoris, leuconostoc mesenteroides subspecies enterocoele, lactococcus lactis diacetyl subspecies, lactococcus lactis subspecies lactis and lactobacillus rhamnosus.
preferably, in the preparation method of the puffed grain yoghourt, the puffed grains are 2 to 10 parts of puffed rice, 2 to 6 parts of puffed corn, 2 to 6 parts of puffed oat or 2 to 10 parts of puffed wheat;
When the used puffed grains are puffed rice, washing the rice, washing and airing the rice, then performing crushing treatment, putting the crushed rice into a puffing machine, adding white sugar, then tightening a furnace cover for sealing, heating for 5.5-6.5 minutes until the pressure in the furnace reaches 0.6mPa, releasing the pressure, and completing the preparation of the puffed rice; selective acidity < 180t, protein content>3.0% fat content>Adding sucrose into 3.5% of fresh milk without antibiotic according to a certain proportion, stirring and dissolving for later use; homogenizing the feed liquid at 65 deg.C and 18Mpa, sterilizing at 95 deg.C for 5min, cooling to 42 deg.C, adding strain, stirring at constant temperature, and canning; placing the canned product at 41-43 ℃ for constant-temperature fermentation until the titrated acidity is 70-80 OT, and then placing the fermented product at 0-4 ℃ for after-ripening for 12h to obtain a finished yoghourt product; mixing fermented yogurt into the milk according to the ratio of the process requirementMelting rice, mixing and stirring;
When the used puffed corn is puffed corn, the carbohydrate content in each hundred grams of the puffed corn is 60.4g, the protein content is 8.4g, the dietary fiber content is 7.4g, and the fat content is 2.9g, the used yoghourt leavening agent is a Chuanxiu lactobacillus powder yoghourt leavening agent which contains lactobacillus bulgaricus and streptococcus thermophilus, corn flour is sieved by a sieve of 80 meshes, purified water is added according to the amount of 15 percent and is uniformly mixed, extrusion puffing is carried out, the extrusion temperature is 160 ℃, the feeding speed is 300g/min, the screw rotating speed is 140r/min, rod-shaped puffed corn is crushed and sieved by a sieve of 40 meshes; selective acidity < 180t, protein content>3.0% fat content>3.5 percent of fresh milk without antibiotics is added with cane sugar according to the proportion and stirred and dissolved for standby; homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min; cooling the feed liquid to 42 ℃, adding the strain, stirring uniformly at constant temperature, and canning; placing the canned product at 41-43 ℃ for constant-temperature fermentation until solidification, and then placing the fermented product at 0-4 ℃ for after-ripening for 12h to obtain a finished yoghourt product; adding the fermented yoghurt into the puffed corn according to a proportion, and uniformly mixing and stirring;
When the used puffed cereals are puffed oats, the carbohydrate content of each hundred grams of the puffed oats is 60.2g, the protein content is 12.3g, the dietary fiber content is 10.6g, the fat content is 7.8g, the carbohydrate content of each hundred milliliters of orange juice is 8.5g, the protein content is 0.7g, the dietary fiber content is 0.6g, and the fat content is 0.15 g; the yogurt starter culture is yogurt starter culture of Youyijia, and comprises Lactobacillus bulgaricus, Bacillus bifidus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and prebiotics; putting clean oat into a bulking machine, adding white sugar, sealing with a furnace cover, heating for 6min until the pressure reaches 0.7mPa, and releasing the pressure to obtain bulked oat; peeling fructus Citri Junoris, cutting pulp into pieces, placing into a juicer, adding purified water, and pouring out juice;
selective acidity < 180t, protein content>3.0% fat content>Adding sucrose into 3.5% of fresh milk without antibiotic according to a certain proportion, stirring and dissolving for later use; homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min;Cooling the feed liquid to 42 ℃, adding the strain, stirring uniformly at constant temperature, and canning; placing the canned product at 41-43 ℃ for constant-temperature fermentation until the titrated acidity is 70-80 OT, and then placing the fermented product at 0-4 ℃ for after-ripening for 12h to obtain a finished yoghourt product; and adding the puffed oat and the orange juice into the fermented yoghurt according to a ratio, and mixing and stirring uniformly.
The invention adopts the puffing technology, so that the starch material in the grains is suddenly expanded by removing external force and heat source after being heated and pressurized. Under the conditions of high temperature, high pressure, high shearing force and sudden pressure drop, the processes of enzyme deactivation, sterilization, gelatinization and the like are completed, the process flow is simplified, the palatability is improved, the yoghourt can be enriched in nutrition after being compounded with the yoghourt, and the yoghourt is unique in flavor and suitable for being eaten as breakfast.
The specific implementation mode is as follows:
The invention provides the following three preparation examples of puffed cereal yogurt:
In the first embodiment, the puffed cereal yoghourt comprises, by weight, 100kg of natural non-antibiotic fresh milk, 2-10 kg of puffed rice, 5-7 kg of white granulated sugar and 3-4 kg of yoghourt leavening agent
the fresh milk without antibiotics refers to milk without antibiotics residues being detected.
The puffed rice contains 77.2g of carbohydrate, 7.2g of protein, 0.65g of dietary fiber and 0.7g of fat per hundred grams of puffed rice.
The yoghurt starter is a bifidobacterium elegans Chuanxiu yoghurt starter which contains 10 strains of lactobacillus bulgaricus, bifidobacterium BB-12, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus casei, lactococcus lactis subsp.
The preparation method of the expanded cereal yogurt in the embodiment comprises the following steps:
(1) Preparation of puffed rice
Putting clean broken rice into a bulking machine, adding a certain amount of white sugar, sealing with a furnace cover, heating for 6min until the pressure reaches 0.6mPa, and releasing the pressure to obtain puffed rice.
(2) Preparation of yogurt
Selective acidity < 180t, protein content>3.0% fat content>3.5 percent of fresh milk without antibiotic is added with cane sugar according to the proportion, stirred and dissolved for standby. Homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min. Cooling the feed liquid to 42 deg.C, adding strain, stirring at constant temperature, and canning. And (3) fermenting the canned product at a constant temperature of 41-43 ℃ until the titration acidity is 70-80 OT, and then after-ripening the fermented product at 0-4 ℃ for 12h to obtain the finished yoghourt product.
(3) Mixing and stirring
Adding the puffed rice into the fermented yoghurt according to a proportion, and mixing and stirring uniformly.
example two:
the embodiment provides puffed cereal yoghourt which comprises, by weight, 100kg of natural fresh milk without antibiotics, 2-6 kg of puffed corn, 5-7 kg of white granulated sugar and 3-4 kg of yoghourt leavening agent
The fresh milk without antibiotics refers to milk without antibiotics residues being detected.
the puffed corn contains 60.4g of carbohydrate, 8.4g of protein, 7.4g of dietary fiber and 2.9g of fat per hundred grams of puffed corn.
The yogurt starter is Sichuan lactobacillus powder yogurt starter which contains Lactobacillus bulgaricus and Streptococcus thermophilus.
The preparation method of the expanded cereal yogurt in the embodiment comprises the following steps:
(1) Preparation of puffed corn
Sieving corn flour with 80 mesh sieve, adding 15% purified water, mixing, extruding at 160 deg.C, feeding at 300g/min, and screw rotating speed of 140 r/min. The rod-shaped puffed corn is crushed and sieved by a 40-mesh sieve.
(2) preparation of yogurt
Selective acidity < 180T, protein content>3.0% fat content>3.5 percent of fresh milk without antibiotic is added with cane sugar according to the proportion, stirred and dissolved for standby. Subjecting the feed liquid to 65 deg.C and 18MpaHomogenizing, and sterilizing at 95 deg.C for 5 min. Cooling the feed liquid to 42 deg.C, adding strain, stirring at constant temperature, and canning. And (3) fermenting the canned product at a constant temperature of 41-43 ℃ until the canned product is solidified, and then after-ripening the fermented product at 0-4 ℃ for 12h to obtain the finished yoghourt product.
(3) Mixing and stirring
Adding the fermented yoghurt into the puffed corn according to a proportion, and uniformly mixing and stirring.
Example three:
The embodiment provides puffed cereal yoghourt which comprises, by weight, 100kg of natural fresh milk without antibiotics, 2-6 kg of puffed oat, 5-7 kg of white granulated sugar, 3-4 kg of yoghourt leavening agent and 15-20% of orange juice.
The fresh milk without antibiotics refers to milk without antibiotics residues being detected.
The puffed oat contains 60.2g of carbohydrate, 12.3g of protein, 10.6g of dietary fiber and 7.8g of fat per hectogram.
The orange juice contains 8.5g of carbohydrate, 0.7g of protein, 0.6g of dietary fiber and 0.15g of fat per hundred milliliters of orange juice.
the yogurt starter culture is Youyijia yogurt starter culture, and contains Lactobacillus bulgaricus, Bifidobacterium, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and prebiotics.
the preparation method of the expanded cereal yogurt in the embodiment comprises the following steps:
(1) preparation of puffed oat
putting clean oat into a bulking machine, adding a certain amount of white sugar, sealing a furnace cover, heating for 6min until the pressure reaches 0.7mPa, and releasing the pressure to obtain the puffed oat.
(2) Preparing orange juice
Peeling fructus Citri Junoris, cutting pulp into small pieces, placing into a juicer, adding small amount of purified water, and pouring out juice.
(3) Preparation of yogurt
Selective acidity < 180T, protein content>3.0% fat content>3.5 percent of fresh milk without antibiotics is added according to the proportionAnd (5) stirring and dissolving the cane sugar for later use. Homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min. Cooling the feed liquid to 42 deg.C, adding strain, stirring at constant temperature, and canning. And (3) fermenting the canned product at a constant temperature of 41-43 ℃ until the titration acidity is 70-80 OT, and then after-ripening the fermented product at 0-4 ℃ for 12h to obtain the finished yoghourt product.
(3) Mixing and stirring
And adding the puffed oat and the orange juice into the fermented yoghurt according to a ratio, and mixing and stirring uniformly.
Claims (8)
1. A puffed cereal yogurt is characterized in that: the puffed cereal yoghourt comprises the following raw materials and the raw materials in parts by weight of 90-110 parts of fresh milk, 2-10 parts of puffed cereals, 5-7 parts of white granulated sugar and 3-4 parts of yoghourt leavening agent.
2. the expanded cereal yogurt of claim 1, wherein: the preferred weight portion of the fresh milk used in the puffed cereal yogurt is 100 portions.
3. The expanded cereal yogurt of claim 1, wherein: the puffed grain used in the puffed grain yoghourt is 2 to 10 parts of puffed rice, 2 to 6 parts of puffed corn, 2 to 6 parts of puffed oat or 2 to 10 parts of puffed wheat.
4. The expanded cereal yogurt of claim 1, wherein: when the puffed grain used in the puffed grain yoghourt is 2 to 6 parts of puffed oat, the puffed grain yoghourt also comprises 15 to 20 weight percent of orange juice.
5. a method of preparing an expanded cereal yogurt as claimed in claim 1 wherein: the preparation method of the puffed cereal yoghourt comprises the following preparation steps:
Selecting grains, and carrying out puffing treatment on the grains for later use;
Sterilizing and cooling fresh milk;
inoculating a yoghurt starter;
Fermenting, cooling, and mixing with puffed grain to obtain puffed grain yogurt; packaging the puffed cereal yogurt.
6. The method of making expanded cereal yogurt of claim 5, wherein: in the preparation method of the puffed cereal yogurt, the used fresh milk is non-antibiotic fresh milk which is milk without antibiotic residue.
7. The method of making expanded cereal yogurt of claim 5, wherein: in the preparation method of the expanded cereal yogurt, the yogurt starter culture used is a bifidobacterium chuanxiong yogurt starter culture, and the bifidobacterium chuanxiong yogurt starter culture contains lactobacillus bulgaricus, bifidobacterium BB-12, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus casei, lactococcus lactis milk fat subspecies, leuconostoc mesenteroides intestinal membrane subspecies, lactococcus lactis diacetyl subspecies, lactococcus lactis lactic acid subspecies and lactobacillus rhamnosus.
8. The method of making expanded cereal yogurt of claim 5, wherein: in the preparation method of the puffed grain yoghourt, the puffed grains are 2 to 10 parts of puffed rice, 2 to 6 parts of puffed corn, 2 to 6 parts of puffed oat or 2 to 10 parts of puffed wheat;
when the used puffed grains are puffed rice, washing the rice, washing and airing the rice, then performing crushing treatment, putting the crushed rice into a puffing machine, adding white sugar, then tightening a furnace cover for sealing, heating for 5.5-6.5 minutes until the pressure in the furnace reaches 0.6mPa, releasing the pressure, and completing the preparation of the puffed rice; selective acidity < 180T, protein content>3.0% fat content>Adding sucrose into 3.5% of fresh milk without antibiotic according to a certain proportion, stirring and dissolving for later use; homogenizing the feed liquid at 65 deg.C and 18Mpa, sterilizing at 95 deg.C for 5min, cooling to 42 deg.C, adding strain, stirring at constant temperature, and canning; placing the canned product in a containerFermenting at constant temperature of 41-43 ℃ until the titration acidity is 70T-80 OT, and then after-ripening the fermented product for 12h at 0-4 ℃ to obtain the finished product of the yoghourt; mixing fermented yogurt with puffed rice according to the proportion of process requirements, and mixing and stirring uniformly;
When the used puffed corn is puffed corn, the carbohydrate content in each hundred grams of the puffed corn is 60.4g, the protein content is 8.4g, the dietary fiber content is 7.4g, and the fat content is 2.9g, the used yoghourt leavening agent is a Chuanxiu lactobacillus powder yoghourt leavening agent which contains lactobacillus bulgaricus and streptococcus thermophilus, corn flour is sieved by a sieve of 80 meshes, purified water is added according to the amount of 15 percent and is uniformly mixed, extrusion puffing is carried out, the extrusion temperature is 160 ℃, the feeding speed is 300g/min, the screw rotating speed is 140r/min, rod-shaped puffed corn is crushed and sieved by a sieve of 40 meshes; selective acidity < 180T, protein content>3.0% fat content>3.5 percent of fresh milk without antibiotics is added with cane sugar according to the proportion and stirred and dissolved for standby; homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min; cooling the feed liquid to 42 ℃, adding the strain, stirring uniformly at constant temperature, and canning; placing the canned product at 41-43 ℃ for constant-temperature fermentation until solidification, and then placing the fermented product at 0-4 ℃ for after-ripening for 12h to obtain a finished yoghourt product; adding the fermented yoghurt into the puffed corn according to a proportion, and uniformly mixing and stirring;
When the used puffed cereals are puffed oats, the carbohydrate content of each hundred grams of the puffed oats is 60.2g, the protein content is 12.3g, the dietary fiber content is 10.6g, the fat content is 7.8g, the carbohydrate content of each hundred milliliters of orange juice is 8.5g, the protein content is 0.7g, the dietary fiber content is 0.6g, and the fat content is 0.15 g; the yogurt starter culture is yogurt starter culture of Youyijia, and comprises Lactobacillus bulgaricus, Bacillus bifidus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and prebiotics; putting clean oat into a bulking machine, adding white sugar, sealing with a furnace cover, heating for 6min until the pressure reaches 0.7mPa, and releasing the pressure to obtain bulked oat; peeling fructus Citri Junoris, cutting pulp into pieces, placing into a juicer, adding purified water, and pouring out juice;
Selective acidity < 180T, protein content>3.0% fat content>Adding sucrose into 3.5% of fresh milk without antibiotic according to a certain proportion, stirring and dissolving for later use; homogenizing the feed liquid at 65 deg.C under 18Mpa, and sterilizing at 95 deg.C for 5 min; cooling the feed liquid to 42 ℃, adding the strain, stirring uniformly at constant temperature, and canning; placing the canned product at 41-43 ℃ for constant-temperature fermentation until the titrated acidity is 70-80 OT, and then placing the fermented product at 0-4 ℃ for after-ripening for 12h to obtain a finished yoghourt product; and adding the puffed oat and the orange juice into the fermented yoghurt according to a ratio, and mixing and stirring uniformly.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
| CN114208882A (en) * | 2021-12-23 | 2022-03-22 | 合阳兴隆乳业有限责任公司 | Oat and pepper black yogurt and preparation method thereof |
| CN114568507A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with clean label and containing grains and preparation method thereof |
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| CN102578233A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt nutritional meal replacing food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1853491A (en) * | 2005-04-29 | 2006-11-01 | 任发政 | Mung sour milk with swelled cereals |
| CN102578233A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt nutritional meal replacing food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280255A (en) * | 2020-04-07 | 2020-06-16 | 蚌埠市华东生物科技有限公司 | Stevioside-containing wheat germ yoghourt beverage and preparation method thereof |
| CN111280255B (en) * | 2020-04-07 | 2023-09-15 | 蚌埠市华东生物科技有限公司 | Wheat germ yoghurt drink containing stevioside and preparation method thereof |
| CN114568507A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with clean label and containing grains and preparation method thereof |
| CN114568507B (en) * | 2020-11-30 | 2024-02-06 | 内蒙古伊利实业集团股份有限公司 | Fermented milk with clean label and containing grains and preparation method thereof |
| CN114208882A (en) * | 2021-12-23 | 2022-03-22 | 合阳兴隆乳业有限责任公司 | Oat and pepper black yogurt and preparation method thereof |
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