CN110934189A - Method for preparing yoghourt by fermenting coconut shell container - Google Patents
Method for preparing yoghourt by fermenting coconut shell container Download PDFInfo
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- CN110934189A CN110934189A CN201911162817.8A CN201911162817A CN110934189A CN 110934189 A CN110934189 A CN 110934189A CN 201911162817 A CN201911162817 A CN 201911162817A CN 110934189 A CN110934189 A CN 110934189A
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- 238000000855 fermentation Methods 0.000 claims abstract description 54
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- 235000010855 food raising agent Nutrition 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000035622 drinking Effects 0.000 claims abstract description 11
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- 210000004080 milk Anatomy 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 9
- 229940001941 soy protein Drugs 0.000 claims description 9
- 239000007858 starting material Substances 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 4
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- 238000004806 packaging method and process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000021391 short chain fatty acids Nutrition 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 240000006499 Flammulina velutipes Species 0.000 description 1
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- 239000001245 distarch phosphate Substances 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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- 238000002386 leaching Methods 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000002068 microbial inoculum Substances 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses a method for preparing yoghourt by fermenting a coconut shell container, which is implemented by the following steps: sterilizing a processing tool, and weighing the raw materials by calculation, wherein the protein content is 2.5-4%, the white granulated sugar content is 6-9%, and the balance is water; then drilling out the mature coconut, sucking the coconut juice in the coconut by a sterilizing injector, and reserving the coconut shell for later use; cooling the prepared protein feed liquid to 41-43 ℃, adding a leavening agent, and uniformly mixing to obtain a feed liquid to be fermented; injecting a feed liquid to be fermented into the treated coconut shells, wrapping the coconut shells by using a preservative film to ensure that the opening is well sealed, and storing the coconut shells at a proper fermentation temperature for fermentation; and (4) refrigerating the fermented yoghourt to obtain the yoghourt product for drinking. The invention takes the coconut shell as the sterile container, inoculates by the sterile operation method, ferments the yoghourt in the natural container, and has the characteristics of benefit, delicacy, environmental protection and practicability.
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to a method for preparing yoghourt by fermenting a coconut shell container.
Background
The coconut, as a fruit, can be directly opened to suck the coconut juice in the coconut, and can also be used for making other foods. When coconut milk is ingested or taken out as a food material, coconut meat is generally disposed of as a waste material, which is unfortunately, but difficult to eat. The abandoned coconut shell with meat is a natural container for loading yoghourt or other fermented milk beverage, and is a unique disposable container, natural, sanitary and beautiful. Reuse, change waste into valuables, compare glass or other disposable drinking cups, environmental protection is healthy. On the other hand, the coconut meat is used as endosperm of coconut fruits, is essence, is rich in fat and protein, contains vitamins and minerals with abundant types and contents, has natural and soft special flavor, is popular with the public, is usually abandoned due to difficult taking, adopts a new technology to dissolve the coconut meat essence flavor in the yoghourt, and simultaneously gives the yoghourt special flavor, the fat in the coconut meat is decomposed into short-chain fatty acids in the fermentation process, so that the coconut meat has more benefits to the human body, and the contained coconut protein is decomposed into a small molecular structure which is more suitable for being absorbed by the human body, so that the coconut meat is suitable for the old and children. The coconut shell is difficult to use, the utilization cost is high, and the process is complex. Coconut meat is difficult to use without being pried by chiseling, bacteria are easy to contaminate after the shell is chiseled, and nutrient components and flavor substances are easy to destroy in the sterilization process.
The Chinese patent of 'coconut wine brewing, storing and packaging integrated process and coconut wine water' with application publication number CN 104164329A discloses a manufacturing method: step 1, cleaning the outer layer of mature coconut; absorbing the coconut juice in the coconut, and leaving the empty shell of the coconut for utilization; and 2, injecting brewed wine into the coconut empty shell which is just treated in the step 1, and sealing and storing the coconut empty shell so that the wine is in contact with the coconut empty shell and is fully fermented to produce the coconut wine. The coconut wine produced by any one of the processes is provided. The invention can upgrade the taste of the wine on the basis of the original, and the exquisite appearance is unique and not inferior to the artificial package which is carved and expensive. The invention changes waste into valuable, saves resources, further improves the aspects of sanitation and safety, and also contributes to the environmental protection career.
The Chinese patent of application publication No. CN 201510564064.9, coconut yoghourt and its preparation method, discloses a preparation method: 0.4-0.8g/L acetylated distarch phosphate, 0.1-0.2g/L pectin, 1-4g/L fructo-oligosaccharide, 6-10g/L fructose syrup and 70-90g/L white granulated sugar are dissolved in raw milk, the raw milk is sterilized at 95 ℃ for 300s after being uniformly mixed, the raw milk is cooled to 41-43 ℃, and inoculated with Hansen YF-L904, Danisco YM-C LY0 and other direct vat set leavening agents, the fermentation is carried out until the acidity reaches more than 70 DEG T, coconut milk and/or coconut powder and/or coconut jam containing fruit pulp are added during batching, and/or the coconut jam is added on line during filling. Solves the problems of easy browning of coconut in the preparation process and easy contamination of mixed bacteria in yoghourt fermentation.
The Chinese patent 'a preparation method of fermented coconut juice' with application publication number of 201710190910.4 discloses a preparation method, which comprises the following steps: crushing raw materials, performing enzymolysis on the raw materials, curing the raw materials, performing primary fermentation and secondary fermentation, enhancing nutrition and packaging; the preparation method is simple, the raw materials are rich, the nutrition is balanced, the taste is sweet and sour, the concentration is proper, the fat content is reduced to 4.6%, the selenium content reaches 17.32 mug/100 g, the flammulina velutipes and poria cocos can increase the fragrance and nutrition, the body is strengthened, and the anaphylactic reaction of an organism is reduced; adding water into all solid beverages, performing enzymolysis for two times, decomposing the macromolecular structure of the raw materials, decomposing protein into amino acid, reducing anaphylactic reaction, improving juice yield, and accelerating leaching of effective components: after enzymolysis, the raw materials are cured, so that the raw materials can be fully fused, the fragrance is rich and harmonious, the gastrointestinal function is protected, and the digestion and absorption are easy.
Disclosure of Invention
The invention aims to provide a method for preparing yoghourt by fermenting a coconut shell container, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for preparing yoghourt by fermenting a coconut shell container is implemented according to the following steps:
s1, the processing tool used for the processing is sterilized.
S2, calculating and weighing the raw materials according to the following mass percentage,
2.5-4% of protein, 6-9% of white granulated sugar and the balance of water;
s3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use;
s4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2;
s5, cooling the dairy product liquid of S4 to 41-43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
s7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette;
s8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation;
and S10, refrigerating the yoghourt fermented in the S9 to obtain the yoghourt product for drinking.
As a further scheme of the invention: the treatment tool in S1 comprises a sharp tool such as a knife for opening coconut and a syringe needle, and the specific sterilization method comprises treating the tool in boiling water for 5-10 minutes or standing the tool in an ultraviolet sterilization device for 15-30 minutes for sterilization.
As a still further scheme of the invention: in S2, the required amount of protein is provided by pure milk, soy protein concentrate, or a mixture thereof.
As a still further scheme of the invention: in S3, the coconut shell is opened by cutting coconut shell tissue with a sterilized knife, stopping at a position close to the exposed coconut eyes, and wiping the top with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
As a still further scheme of the invention: and S4, stirring, dissolving and mixing the raw materials in the step 2 at 55-65 ℃, heating at 95-100 ℃ for 5 minutes, and sterilizing to obtain the dairy product liquid.
As a still further scheme of the invention: in the S6, the addition amount of the leavening agent is 1 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 10: 1-15: 1.
As a still further scheme of the invention: in S6, the addition method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
As a still further scheme of the invention: in S7, when the feed liquid to be fermented is added into the coconut shell, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the pollution of external bacteria caused by excessive overflow is avoided.
As a still further scheme of the invention: in S9, the temperature during fermentation is controlled at 30-40 ℃, and the fermentation time is 7-12 hours.
As a still further scheme of the invention: in S10, the refrigeration temperature is 0-4 ℃.
Compared with the prior art, the invention has the beneficial effects that: the coconut shell is used as a container, and the coconut shell is natural and aseptic, has a large belly and a small mouth, is isolated from air, is rich in nutrition, contains rich sugar, fat and mineral substances, and is very suitable for the growth of lactic acid bacteria.
Detailed Description
For purposes of making clear the objects, technical solutions and advantages of the embodiments of the present application, the embodiments of the present application will be described in detail and fully hereinafter with reference to the embodiments of the present application, it is to be understood that the embodiments described are only a part of the embodiments of the present application and not all of the embodiments, and that certain features, structures or characteristics of the embodiments may be combined in any suitable manner in one or more embodiments. In the following description, specific details such as specific configurations and components are provided only to help the embodiments of the present application be fully understood. Accordingly, it will be apparent to those skilled in the art that various changes and modifications may be made to the embodiments described herein without departing from the scope and spirit of the present application. In addition, descriptions of well-known functions and constructions are omitted in the embodiments for the sake of clarity and conciseness.
The preparation method of the fermented yoghourt provided by the invention is implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The processing tool comprises a sharp tool such as a knife for opening the coconut and a syringe needle, and is processed in boiling water for 5-10 minutes or is placed in an ultraviolet sterilization device for 15-30 minutes for sterilization; the ultraviolet sterilization equipment can be selected from ultraviolet sterilization equipment for hospitals or food sterilization.
S2, calculating and weighing the raw materials according to the following mass percentage,
2.5-4% of protein, 6-9% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and stirring, dissolving and mixing the raw materials in the S2 at 45-65 ℃, heating for 5-10 minutes at 95-100 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 41-43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1 x 106～2*106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 10: 1-15: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
The advantages of this mode of addition are: the method of adding the active microbial inoculum into a small amount of feed liquid and then mixing the mixture with all the feed liquid adds the dissolving and activating processes, is convenient for improving the activity of the strains and is beneficial to improving the efficiency of subsequent fermentation and the product quality.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation is controlled to be 30-40 ℃, and the fermentation time is 7-12 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 0-4 ℃ to obtain the yoghourt product for drinking.
Example 1
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The treatment means comprises a sharp tool such as a knife for opening the coconut and a syringe needle, which are treated in boiling water for 5 minutes;
s2, calculating and weighing the raw materials according to the following mass percentage,
2.5% of protein, 6% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was cut with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 55 ℃, heating for 5 minutes at 95 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 41 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 10: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation is controlled at 30 ℃ and the fermentation time is 12 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 0 ℃ to obtain the yoghourt product for drinking.
Example 2
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The processing tool comprises sharp tool such as knife for opening coconut and syringe needle, and is sterilized by placing in ultraviolet sterilizing equipment for 15 min;
s2, calculating and weighing the raw materials according to the following mass percentage,
4% of protein, 7% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 65 ℃, heating for 6 minutes at 98 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1.5 to 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 12: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation was controlled at 40 ℃ and the fermentation time was 7 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 4 ℃ to obtain the yoghourt product for drinking.
Example 3
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The treatment tool comprises sharp tool such as knife for opening coconut and syringe needle, and is sterilized by treating in boiling water for 10 min;
s2, calculating and weighing the raw materials according to the following mass percentage,
3% of protein, 9% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 55 ℃, heating for 10 minutes at 100 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 42 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 2 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 15: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation is controlled at 35 ℃ and the fermentation time is 10 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 3 ℃ to obtain the yoghourt product for drinking.
Example 4
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The processing tool comprises sharp tool such as knife for opening coconut and syringe needle, and is sterilized by placing in ultraviolet sterilizing equipment for 20 min;
s2, calculating and weighing the raw materials according to the following mass percentage,
2.8% of protein, 8% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 50 ℃, heating for 5 minutes at 100 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1.2 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 11: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation was controlled at 33 ℃ and the fermentation time was 9 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 2 ℃ to obtain the yoghourt product for drinking.
Example 5
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The treatment tool comprises sharp tool such as knife for opening coconut and syringe needle, and is sterilized by treating in boiling water for 8 min;
s2, calculating and weighing the raw materials according to the following mass percentage,
3.8 percent of protein, 6.5 percent of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 60 ℃, heating for 6 minutes at 99 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 41 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 13: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation was controlled at 38 ℃ and the fermentation time was 10 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 4 ℃ to obtain the yoghourt product for drinking.
Example 6
A preparation method of fermented yogurt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The processing tool comprises sharp tool such as knife for opening coconut and syringe needle, and is sterilized by placing in ultraviolet sterilizing equipment for 30 min;
s2, calculating and weighing the raw materials according to the following mass percentage,
3.2% of protein, 8.5% of white granulated sugar and the balance of water;
the amount of protein required is provided by pure milk, soy protein concentrate, or a mixture of both.
S3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use; the specific method for opening the coconut shell comprises the following steps: the coconut tissue was removed by cutting with a sterilized knife, stopped near the exposed coconut eyes, and the top was wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
S4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2; the preparation method comprises the following steps: and (3) stirring, dissolving and mixing the raw materials in the S2 at 58 ℃, heating for 5 minutes at 100 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the leaven is 1.4 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the mass ratio of 14: 1;
the specific adding method of the leavening agent comprises the following steps: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
S7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette; when the feed liquid to be fermented is added into the coconut shells, the added feed liquid is not more than the volume of the coconut juice recorded in S3, so that the external microbial contamination caused by excessive overflow is avoided.
S8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation; the temperature during fermentation was controlled at 33 ℃ and the fermentation time was 11 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 1 ℃ to obtain the yoghourt product for drinking.
The invention provides a simple fermentation technology of coconut yoghourt, coconut contains special aromatic taste, is fresh and natural, has strong uniqueness and discernability, is popular with people, and is environment-friendly, healthy, safe and sanitary as a container.
In the process, the coconut shell is used as a container, the milk product liquid mixed with the strain is fermented into the yoghourt after being sealed, and the coconut meat part in contact with the milk can be decomposed into rich short-chain fatty acids, small molecular peptides and other active substances which are easy to absorb by a human body under the action of a leavening agent. According to the scheme of the invention, the fermentation state of the coconut meat in the yoghourt product and the coconut shell can reach a good state by selecting the combination of various relevant parameters, tests show that the product is fragrant and delicious after fermentation, and short-chain unsaturated fatty acids (C4:0, C6:0 and C8:0 in total) account for more than 15% of the total unsaturated fatty acid content. When the coconut shell is used for fermentation, the coconut white also participates in the fermentation, the flavor and the nutrient content of the coconut white are also dissolved in the yoghourt, and the coconut white is easier to absorb than the coconut white which is not fermented and is directly eaten.
The method of the invention is operated by aseptic technique during operation, is convenient and reliable, has sanitary and aseptic inner part after coconut milk is removed, has small opening and easy sealing of the opening, is not easy to be polluted by mixed bacteria, is a good container, ensures the safety of fermented yoghourt and the quality of finished products,
in addition, the method also realizes the recycling of the coconut shells, when the coconut juice is taken out for processing other foods, the coconut shells can also be used as containers for yoghourt fermentation, and the fermented products can be directly sold after being placed in the coconut shell containers, thereby integrating sanitation, delicacy, environmental protection, health and integration, and having good market prospect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (10)
1. A method for preparing yoghourt by fermenting a coconut shell container is characterized by comprising the following steps:
s1, sterilizing the processing tool used in the processing;
s2, calculating and weighing the raw materials according to the following mass percentage;
2.5-4% of protein, 6-9% of white granulated sugar and the balance of water;
s3, drilling the mature coconut by using the sterilized tool in the S1, sucking the coconut juice in the coconut by using a sterilization syringe, recording the volume of the coconut juice, and leaving the coconut empty shell for later use;
s4, preparing a dairy product liquid according to the raw materials calculated and weighed in the S2;
s5, cooling the dairy product liquid prepared in the S4 to 41-43 ℃;
s6, adding a leavening agent into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
s7, injecting the liquid to be fermented obtained in the S5 into the coconut shells processed in the step 3 by using a sterilized injector or a sterilized pipette;
s8, wrapping the coconut shell injected with the feed liquid obtained in the step S7 by using a preservative film to ensure that the opening is well sealed;
s9, storing the sealed coconut shells in the S8 at a proper fermentation temperature for fermentation;
and S10, refrigerating the yoghourt fermented in the S9 to obtain the yoghourt product for drinking.
2. The method of claim 1, wherein the processing tool in S1 comprises a sharp tool such as a knife for opening the opening of coconut and a syringe needle, and the specific sterilization method comprises processing the tool in boiling water for 5-10 min or sterilizing the tool in an ultraviolet sterilization device for 15-30 min.
3. The method for preparing yogurt through fermentation using a coconut shell container as claimed in claim 1, wherein in S2, the protein is provided by pure milk, soy protein concentrate or a mixture thereof.
4. The method of claim 1, wherein in step S3, the coconut shell is opened, the coconut tissue is cut off with a sterilized knife, and the coconut is stopped near the exposed coconut eyes, and the top is wiped with 75% alcohol. Breaking the coconut hole with a sterilized syringe, sucking the coconut juice from the coconut hole, and reserving the coconut shell.
5. The method for preparing yoghourt by using the coconut shell container for fermentation as claimed in claim 1, wherein in S4, the raw materials in S2 are stirred, dissolved and mixed at 45-65 ℃, then heated for 5 minutes at 95-100 ℃, and sterilized to obtain the dairy product liquid.
6. The method of claim 1, wherein the amount of the leaven added in S6 is 1.0 x 106cfu/ml; the starter is prepared from streptococcus thermophilus and lactobacillus bulgaricus according to the viable bacteria ratio of 10: 1-15: 1.
7. The method for preparing yoghourt by fermenting the coconut shell container as claimed in claim 1, wherein in S6, the addition method of the leavening agent is as follows: firstly, adding the strains into 100ml of dairy product feed liquid according to the addition amount for dissolving, adding the strains into all the feed liquid after uniformly mixing, and covering and shaking the mixture to ensure that the leavening agent is mixed with all the feed liquid.
8. The method for preparing yoghourt by using the coconut shell container for fermentation as claimed in claim 1, wherein in S7, when the feed liquid to be fermented is added into the coconut shell, the added feed liquid amount is not more than the volume of the coconut juice recorded in S3, thereby avoiding the external mixed bacteria pollution caused by excessive overflow.
9. The method for preparing yoghourt by using the coconut shell container for fermentation as claimed in claim 1, wherein in S9, the temperature during fermentation is controlled at 30-40 ℃ and the fermentation time is 7-12 hours.
10. The method for preparing yoghourt by fermenting the coconut shell container as claimed in claim 1, wherein the refrigeration temperature in S10 is 0-4 ℃.
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