CN110870500A - Application of nostoc commune extract in inhibiting post-acidification of yogurt and yogurt prepared from nostoc commune extract - Google Patents
Application of nostoc commune extract in inhibiting post-acidification of yogurt and yogurt prepared from nostoc commune extract Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
The invention provides an application of a nostoc commune extract in inhibiting post-acidification of yogurt, and the preparation method of the nostoc commune extract comprises the following steps: cleaning the nostoc commune protozoite with tap water, leaching with softened water, naturally drying in the shade until the water content is 20% -30%, crushing, ultrasonically extracting with softened water at the material-liquid ratio of 1:50 and the temperature of 50 ℃ for 30min, filtering the extracting solution with 6 layers of gauze to obtain a filtrate, extracting the filter residue and the softened water at the material-liquid ratio of 1:10 again, filtering with 6 layers of gauze to obtain a filtrate, and combining the two filtrates to obtain the nostoc commune extracting solution; the invention adopts the common agaric extracting solution to inhibit the growth of lactic acid bacteria in the storage period, delays the post-acidification process of the yoghourt, provides another direction for inhibiting the post-acidification of the yoghourt and fills the blank in the prior art.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and particularly relates to application of agaric extracting solution in inhibiting post-acidification of yogurt and yogurt prepared from the agaric extracting solution.
Background
Along with scientific development and social progress, people have stronger health and health consciousness, the pursuit of healthy, reasonable and nutritional diet becomes the mainstream of modern life, the fermented yogurt is well liked by consumers with special flavor, rich nutrition and good physiological function, the yield and sales of the fermented yogurt are gradually increased year by year, the fermented yogurt becomes the first large fermented milk product in China, after the fermented yogurt is normally fermented and solidified, the pH value of the fermented yogurt is continuously reduced due to the fact that thalli still continuously grow and reproduce in the processes of storage, transportation and sale, the residual lactose generated by fermentation generates lactic acid, so that the sour taste which is unacceptable for consumers appears, certain hydrophilic substances and natural preservatives can inhibit mixed bacteria and delay post-acidification in the yogurt can prolong the shelf life of the yogurt are added, and the research on post-acidification inhibition effect of chitosan oligosaccharide to the yogurt is disclosed in 2005 in the food and fermentation industry at 8 th year, the article shows that the chitosan oligosaccharide can obviously inhibit the post-acidification of the yoghourt when the concentration of the chitosan oligosaccharide is 0.25 percent, the article discloses the influence of the pollen polysaccharide on the acidity and the sensory quality in the yoghourt storage in the 10 th stage of 2009 from food research and development, the article shows that the pollen polysaccharide can inhibit the increase of the acidity in the yoghourt storage process, delay the post-acidification process of the yoghourt and prolong the yoghourt storage period by 5-6d, and the article discloses the influence of the tricholoma matsutake polysaccharide on the lactobacillus fermentation and the yoghourt quality in the 2016, the article shows that the growth promotion effect on the lactobacillus is obviously increased when the addition of the tricholoma matsutake polysaccharide is 0.04 percent, the product has a certain inhibiting effect on the lactobacillus acid production and obviously prolongs the post-acidification process of the yoghourt, but the effect of the tricholoma matsutake on the post-acidification delaying of the fermented yoghourt is not researched in the prior art.
Disclosure of Invention
In order to fill the blank of the prior art, the invention develops the application of the nostoc commune and the extract thereof in inhibiting post-acidification of yogurt through a large number of experiments.
The specific technical scheme of the invention is as follows:
the invention provides application of a nostoc commune extract in inhibiting post-acidification of yogurt.
Further, the preparation method of the agaric extracting solution comprises the following steps: cleaning the nostoc commune protozoite with tap water, leaching with softened water, naturally drying in the shade until the water content is 20% -30%, crushing, ultrasonically extracting with softened water at the temperature of 50 ℃ at the material-liquid ratio of 1:50 for 30min, filtering the extracting solution with 6 layers of gauze to obtain a filtrate, extracting the filter residue and the softened water at the material-liquid ratio of 1:10 for one more time, filtering with 6 layers of gauze to obtain a filtrate, and combining the two filtrates to obtain the nostoc commune extracting solution.
The invention also provides yogurt, which contains the nostoc commune extract, and the weight percentage of the nostoc commune extract in the yogurt is 6-10%.
Further, the yogurt comprises the following components in percentage by weight: 62 to 82 percent of fresh milk, 0.2 to 0.5 percent of cistanche powder, 0.1 to 0.4 percent of potato hydroxypropyl modified starch, 0.2 to 1 percent of stabilizer, 0.1 to 0.5 percent of strain, 6 to 10 percent of nostoc commune extract, 4 to 7 percent of white granulated sugar and the balance of softened water.
Further, the yogurt comprises the following components in percentage by weight: 63.53% of fresh milk, 0.32% of cistanche powder, 0.16% of potato hydroxypropyl modified starch, 0.21% of stabilizer, 0.32% of strain, 7.94% of nostoc commune extract, 5.29% of white granulated sugar and the balance of softened water.
Further, the preparation method of the cistanche powder comprises the following steps: cleaning cistanche tubulosa tubers with a brush, washing with distilled water, drying in the shade to remove surface moisture, cutting into small pieces, extracting with softened water at a material-liquid ratio of 1:30, a vacuum degree of 0.06-0.08Mpa and a temperature of 50-60 ℃ under reflux for 3 hours, concentrating the extractive solution at 50 +/-5 ℃ under reduced pressure to viscous state, and freeze-drying at low temperature until the moisture content is less than 13% to obtain the cistanche tubulosa powder.
Furthermore, the fresh milk meets the requirements of the quality management standard of the raw fresh milk of NY/T1172-2006.
Further, the stabilizer comprises one or more of potato powder, fresh mashed potato, and β -cyclodextrin.
Wherein, the strain can adopt direct-throwing type bacterium powder or inclined plane preservation bacterium.
The invention also provides a preparation method of the yogurt, which comprises the following steps:
1) ultrasonic treatment of cistanche powder: carrying out ultrasonic treatment on cistanche powder and softened water, wherein the mass ratio of the cistanche powder to the softened water is 1:20, the ultrasonic treatment is suspended for 2s every 10s, and the ultrasonic treatment is carried out for 20s-40 s;
2) preparing an agaric extracting solution: cleaning the nostoc commune protozoite with tap water, leaching with softened water, naturally drying in the shade until the water content is 20% -30%, crushing, ultrasonically extracting with softened water at the material-liquid ratio of 1:50 and the temperature of 50 ℃ for 30min, filtering the extracting solution with 6 layers of gauze to obtain a filtrate, extracting the filter residue and the softened water at the material-liquid ratio of 1:10 again, filtering with 6 layers of gauze to obtain a filtrate, and combining the two filtrates to obtain the nostoc commune extracting solution;
3) preparing strains: mixing the direct vat set lactobacillus powder and 5% softened water sugar solution in a mass ratio of 1:10, and performing shake culture at 40 ℃ for 30 min; or mixing the direct vat set bacteria powder with skimmed milk powder and water at a mass ratio of 1:12, and shake culturing at 37-41 deg.C and 100r/min for 8-12 h;
4) preheating and homogenizing: mixing the cistanche deserticola powder, the agaric extracting solution, the fresh milk, the stabilizer, the white granulated sugar and the potato hydroxypropyl modified starch after ultrasonic treatment, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 +/-5 ℃, and carrying out high-speed shearing homogenization for 2-5min by adopting 800 plus-5 r/min, or respectively carrying out homogenization at 150bar and 300bar by adopting pressure homogenization and then uniformly mixing to obtain a homogeneous solution;
5) and (3) sterilization: heating the homogeneous solution to 90-95 deg.C, and maintaining the temperature for 30 min;
6) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40-45 deg.C by sealing, adding a certain amount of strain, and fermenting at 38-43 deg.C for 5-9 hr to obtain curd;
7) and (3) after-fermentation: rapidly cooling the curd to 0-4 deg.C, and fermenting for 8-12h to obtain yogurt.
The nostoc commune extract is adopted to inhibit the growth of lactic acid bacteria in the storage period, delay the post-acidification process of the yoghourt and provide another direction for inhibiting the post-acidification of the yoghourt.
Drawings
FIG. 1 is a bar graph of pH change of yogurt of each group;
FIG. 2 is a bar graph of the change in acidity of yogurt in each group;
FIG. 3 is a bar graph of the viscosity change of yogurt in each group;
FIG. 4 is a bar graph showing the variation of the water yield of yogurt in each group;
FIG. 5 is a bar graph of DPPH radical scavenging rate for each group of yogurt;
figure 6 histogram of ABTS free radical scavenging rate by group of yogurt.
Detailed Description
Example 1
The embodiment provides yogurt, which comprises 680g of fresh milk, 3.3g of potato powder, 3g of strains, 180g of softened water, 80g of nostoc commune extract and 56g of white granulated sugar, and the yogurt is prepared by the following method:
1) preparing an agaric extracting solution: cleaning Nostoc commune, washing with tap water, leaching with softened water, naturally drying in the shade until the water content is 20%, pulverizing, ultrasonically extracting with softened water at a material-to-liquid ratio of 1:50 and a temperature of 50 deg.C for 30min, filtering the extractive solution with 6 layers of gauze to obtain filtrate, extracting the residue and softened water at a material-to-liquid ratio of 1:10, filtering with 6 layers of gauze to obtain filtrate, and mixing the two filtrates to obtain Nostoc commune extractive solution;
2) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
3) preheating and homogenizing: mixing a specified amount of nostoc commune extract, fresh milk and white granulated sugar, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 ℃, and carrying out high-speed shearing and homogenization for 5min at a speed of 800 r/min;
4) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
5) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 43 deg.C for 5 hr to obtain curd;
6) and (3) after-fermentation: rapidly cooling the curd to 4 deg.C, and fermenting for 8 hr to obtain yogurt;
the direct-vat-set powder of all the examples or comparative examples of the present invention was purchased from Yikeshangyuan company under the brand name danicx; in all examples and comparative examples, the mass ratio of the direct vat set lactic acid bacteria powder to the mixture of skimmed milk powder and water (or emulsified aqueous sugar solution) was 1: 100.
Example 2
The embodiment provides yogurt, which comprises 600g of fresh milk, 3g of cistanche powder, 1.5g of potato hydroxypropyl modified starch, 2g of whole potato powder, 3g of strains, 210g of softened water, 75g of agaric extracting solution and 50g of white granulated sugar; the yogurt is prepared by the following method:
1) ultrasonic treatment of cistanche powder: mixing cistanche powder and softened water according to a material-liquid ratio of 1:20, and performing ultrasonic treatment for 30s, wherein the ultrasonic treatment is suspended for 2s every 10 s;
2) preparing an agaric extracting solution: cleaning Nostoc commune, washing with tap water, leaching with softened water, naturally drying in the shade until the water content is 20%, pulverizing, ultrasonically extracting with softened water at a material-to-liquid ratio of 1:50 and a temperature of 50 deg.C for 30min, filtering the extractive solution with 6 layers of gauze to obtain filtrate, extracting the residue and softened water at a material-to-liquid ratio of 1:10, filtering with 6 layers of gauze to obtain filtrate, and mixing the two filtrates to obtain Nostoc commune extractive solution;
3) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
4) preheating and homogenizing: mixing the ultrasonically treated cistanche powder, the agaric extracting solution, the fresh milk, the stabilizer and the potato hydroxypropyl modified starch, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 ℃, and carrying out high-speed shearing and homogenization for 5min at the speed of 800 r/min;
5) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
6) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 43 deg.C for 5 hr to obtain curd;
7) demulsifying: demulsifying the curd for 30s at the speed of 150r/min by using a demulsifying machine;
8) and (3) after-fermentation: rapidly cooling the curd to 4 deg.C, and fermenting for 8 hr to obtain yogurt;
the preparation method of the cistanche powder comprises the following steps: cleaning cistanche tubulosa tubers with a brush, washing with distilled water, drying in the shade to remove surface moisture, cutting into small pieces, extracting with softened water under reflux at a material-liquid ratio of 1:30, a vacuum degree of 0.07Mpa and a temperature of 55 ℃ for 3 hours, concentrating the extractive solution at 50 ℃ under reduced pressure to viscous state, and freeze-drying at low temperature to obtain the cistanche tubulosa powder with a moisture content of 12%.
Comparative example 1
The comparative example provides yogurt, which comprises 680g of fresh milk, 3g of strains, 2.1g of corn starch, 260g of softened water, 2.2g of chitosan oligosaccharide and 52g of white granulated sugar, and the yogurt is prepared by the following method:
1) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
2) preheating and homogenizing: mixing a specified amount of corn starch, chitosan oligosaccharide, fresh milk and white granulated sugar, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 ℃, and carrying out high-speed shearing and homogenization for 5min at a speed of 800 r/min;
3) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
4) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 43 deg.C for 5 hr to obtain curd;
5) demulsifying: demulsifying the curd for 30s at the speed of 150r/min by using a demulsifying machine;
6) and (3) after-fermentation: and (4) quickly cooling the curd to 4 ℃, and fermenting for 8 hours to obtain the yogurt.
Comparative example 2
The comparative example provides yogurt, which comprises 680g of fresh milk, 3g of strains, 2.1g of corn starch, 245g of softened water, 17g of pollen polysaccharide and 52g of white granulated sugar, and the yogurt is prepared by the following method:
1) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
2) preheating and homogenizing: mixing specified amount of corn starch, pollen polysaccharide, fresh milk and white granulated sugar, adding specified amount of softened water to obtain mixed solution, preheating the mixed solution to 60 ℃, and shearing and homogenizing at high speed of 800r/min for 5 min;
3) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
4) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 43 deg.C for 5 hr to obtain curd;
5) demulsifying: demulsifying the curd for 30s at the speed of 150r/min by using a demulsifying machine;
6) and (3) after-fermentation: and (4) quickly cooling the curd to 4 ℃, and fermenting for 8 hours to obtain the yogurt.
Comparative example 3
The comparative example provides yogurt, which comprises 680g of fresh milk, 3g of strains, 2.1g of corn starch, 260g of softened water, 0.7g of tricholoma matsutake polysaccharides and 52g of white granulated sugar, and the yogurt is prepared by the following method:
1) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
2) preheating and homogenizing: mixing a specified amount of corn starch, tricholoma matsutake polysaccharides, fresh milk and white granulated sugar, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 ℃, and carrying out high-speed shearing and homogenizing for 5min at a speed of 800 r/min;
3) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
4) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 43 deg.C for 5 hr to obtain curd;
5) demulsifying: demulsifying the curd for 30s at the speed of 150r/min by using a demulsifying machine;
6) and (3) after-fermentation: and (4) quickly cooling the curd to 4 ℃, and fermenting for 8 hours to obtain the yogurt.
Comparative example 4
The reference example provides a common original fermented yogurt, the fermented yogurt comprises 680g of fresh milk, 2.1g of corn starch, 2.7g of strains, 260g of softened water and 53g of white granulated sugar, and the common original fermented yogurt is prepared by the following method:
1) preparing strains: culturing directly-thrown lactic acid bacteria powder with 5% softened water sugar solution at 40 deg.C under shaking for 30 min;
2) preheating and homogenizing: adding quantitative fresh milk, potato powder and white granulated sugar into quantitative softened water to obtain mixed solution, preheating the mixed solution to 60 ℃, and homogenizing for 5min by high-speed shearing at 900 r/min;
3) and (3) sterilization: heating the homogeneous solution to 95 deg.C, and maintaining the temperature for 30 min;
4) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40 deg.C in a sealed cooling manner, adding a specified amount of strain, and fermenting at 40 deg.C for 5 hr to obtain curd;
5) and (3) after-fermentation: and (4) rapidly cooling the curd to 4 ℃, and fermenting for 8 hours to obtain the common original fermented yogurt.
Test example 1
The yogurt of examples 1-2 and comparative example 1-and the plain ordinary fermented yogurt of comparative example 4 were subjected to an index test for 15 days and a clearance test for DPPH and ABTS radicals; wherein, the water holding capacity is measured by a centrifugal method, and the specific operation is as follows: weighing 10g of a sample, placing the sample in a centrifugal tube, centrifuging the sample at 4 ℃ at 6000r/min for 10min, taking out the sample, pouring out a supernatant, weighing the sample, wherein the water yield (%) is (W2-W1)/W2 multiplied by 100 percent, wherein W1 is the mass of the sample after centrifugation, and W2 is the mass of the sample before centrifugation; the acidity is measured by adopting a method for measuring the acidity of milk and dairy products in GB5413.34-2010 food safety national standard; the viscosity is measured by a 2# rotor of a digital display viscometer with the rotating speed of 6 r/min and the torque of 40-60%; when DPPH and ABTS free radical clearance rate are measured, each group of samples are measured by using centrifugal clear liquid after extraction with the volume ratio of yogurt to buffer liquid being 1:5, and the pH is measured by using a pH meter method; the results are shown in FIGS. 1-6.
As can be seen from the figure 1, the pH values of the yogurts of the examples 1-2 are similar, are larger than those of the comparative examples 1-3, and are also higher than those of the common original fermented yogurts, and as can be seen from the figure 2, the acidity of the yogurts of the examples 1-2 is lower than that of the comparative examples 1-3 and the common original fermented yogurts, so that the yoghurt provided by the invention solves the problems of too sour taste and post-acidification of the conventional fermented yogurts in the process of product transportation and sale; as can be seen from fig. 3, the yogurt of example 2 has a higher viscosity than the yogurt of example 1, and both of them are higher than the yogurt of comparative examples 1 to 3 and the normal fermented yogurt of comparative example 4, and the yogurt provided by examples 1 and 2 has a slower viscosity reduction speed with the passage of time, no whey precipitation, more stable product quality, and is suitable for industrial production; as can be seen from fig. 4, the water yield of the yogurt of example 2 is less than that of example 1, and both of them are significantly less than that of the yogurt of comparative examples 1-3 and the ordinary fermented yogurt of comparative example 4, and as can be seen from fig. 5 and 6, the removal rate of DPPH radicals and ABTS radicals of the yogurt of example 2 is significantly higher than that of the fermented yogurt of example 1, the yogurt of comparative examples 1-3 and the ordinary fermented yogurt of comparative example 4, which proves that the yogurt prepared by adding cistanche powder is comprehensive in nutrition and significant in effect, and meets the basic requirements of health food.
Therefore, the invention is not limited to the specific embodiments and examples, but rather, all equivalent variations and modifications are within the scope of the invention as defined in the claims and the specification.
Claims (9)
1. Application of Tremella extract in inhibiting post-acidification of yogurt is provided.
2. The use of claim 1, wherein the preparation method of the nostoc commune extract comprises: cleaning the nostoc commune protozoite with tap water, leaching with softened water, naturally drying in the shade until the water content is 20% -30%, crushing, ultrasonically extracting with softened water at the temperature of 50 ℃ at the material-liquid ratio of 1:50 for 30min, filtering the extracting solution with 6 layers of gauze to obtain a filtrate, extracting the filter residue and the softened water at the material-liquid ratio of 1:10 for one more time, filtering with 6 layers of gauze to obtain a filtrate, and combining the two filtrates to obtain the nostoc commune extracting solution.
3. The yogurt is characterized by containing nostoc commune extract, wherein the weight percentage of the nostoc commune extract in the yogurt is 6-10%.
4. The fermented yogurt according to claim 3, characterized in that the yogurt consists of the following components in percentage by weight: 62 to 82 percent of fresh milk, 0.2 to 0.5 percent of cistanche powder, 0.1 to 0.4 percent of potato hydroxypropyl modified starch, 0.2 to 1 percent of stabilizer, 0.1 to 0.5 percent of strain, 6 to 10 percent of nostoc commune extract, 4 to 7 percent of white granulated sugar and the balance of softened water.
5. The fermented yogurt according to claim 4, characterized in that the yogurt consists of the following components in percentage by weight: 63.53% of fresh milk, 0.32% of cistanche powder, 0.16% of potato hydroxypropyl modified starch, 0.21% of stabilizer, 0.32% of strain, 7.94% of nostoc commune extract, 5.29% of white granulated sugar and the balance of softened water.
6. The fermented yogurt of claim 4, wherein the cistanche powder is prepared by a method comprising: cleaning cistanche tubulosa tubers with a brush, washing with distilled water, drying in the shade to remove surface moisture, cutting into small pieces, extracting with softened water at a material-liquid ratio of 1:30, a vacuum degree of 0.06-0.08Mpa and a temperature of 50-60 ℃ under reflux for 3 hours, concentrating the extractive solution at 50 +/-5 ℃ under reduced pressure to viscous state, and freeze-drying at low temperature until the moisture content is less than 13% to obtain the cistanche tubulosa powder.
7. The fermented yogurt according to claim 4, wherein the fresh milk meets the requirements of the NY/T1172-2006 raw fresh milk quality control specifications.
8. The fermented yogurt according to claim 4, wherein the stabilizer comprises one or more of potato flakes, mashed fresh potatoes, β -cyclodextrin.
9. A method for producing fermented yogurt according to claim 4, characterized by comprising the steps of:
1) ultrasonic treatment of cistanche powder: carrying out ultrasonic treatment on cistanche powder and softened water, wherein the mass ratio of the cistanche powder to the softened water is 1:20, the ultrasonic treatment is suspended for 2s every 10s, and the ultrasonic treatment is carried out for 20-40 s;
2) preparing an agaric extracting solution: cleaning the nostoc commune protozoite with tap water, leaching with softened water, naturally drying in the shade until the water content is 20% -30%, crushing, ultrasonically extracting with softened water at the material-liquid ratio of 1:50 and the temperature of 50 ℃ for 30min, filtering the extracting solution with 6 layers of gauze to obtain a filtrate, extracting the filter residue and the softened water at the material-liquid ratio of 1:10 again, filtering with 6 layers of gauze to obtain a filtrate, and combining the two filtrates to obtain the nostoc commune extracting solution;
3) preparing strains: mixing the direct vat set lactobacillus powder and 5% softened water sugar solution in a mass ratio of 1:10, and performing shake culture at 40 ℃ for 30 min; or mixing the direct vat set bacteria powder with skimmed milk powder and water at a mass ratio of 1:12, and shake culturing at 37-41 deg.C and 100r/min for 8-12 h;
4) preheating and homogenizing: mixing the cistanche deserticola powder, the agaric extracting solution, the fresh milk, the stabilizer, the white granulated sugar and the potato hydroxypropyl modified starch after ultrasonic treatment, adding a specified amount of softened water to obtain a mixed solution, preheating the mixed solution to 60 +/-5 ℃, and carrying out high-speed shearing homogenization for 2-5min by adopting 800 plus-5 r/min, or respectively carrying out homogenization at 150bar and 300bar by adopting pressure homogenization and then uniformly mixing to obtain a homogeneous solution;
5) and (3) sterilization: heating the homogeneous solution to 90-95 deg.C, and maintaining the temperature for 30 min;
6) inoculation and primary fermentation: cooling the sterilized homogeneous solution to 40-45 deg.C by sealing, adding a certain amount of strain, and fermenting at 38-43 deg.C for 5-9 hr to obtain curd;
7) and (3) after-fermentation: rapidly cooling the curd to 0-4 deg.C, and fermenting for 8-12h to obtain herba cistanches fermented yogurt.
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| 王杰: "黄精多糖酸奶的研制及其品质分析", 《农产品加工》 * |
| 钱森和: "普通念珠藻多糖提取及其体外抑菌活性研究", 《食品科学》 * |
| 马雅鸽: "地木耳酸奶的研制", 《中国酿造》 * |
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