CN110934190A - Preparation method of bifidobacterium fermented yoghourt - Google Patents

Preparation method of bifidobacterium fermented yoghourt Download PDF

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Publication number
CN110934190A
CN110934190A CN201911162818.2A CN201911162818A CN110934190A CN 110934190 A CN110934190 A CN 110934190A CN 201911162818 A CN201911162818 A CN 201911162818A CN 110934190 A CN110934190 A CN 110934190A
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coconut
bifidobacterium
fermented
feed liquid
sterilized
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Inventor
王春华
曲春波
李博
高鑫
张芬
刘晓丹
李娜
谭智锋
唐鹤宸
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Shanghai City Construction Career Academy
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Shanghai City Construction Career Academy
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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
    • A23C9/133—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
    • A23C9/13—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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/519—Breve
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/529—Infantis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Fodder In General (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

The invention discloses a preparation method of bifidobacterium fermented yoghourt, which is implemented according to the following steps: firstly, sterilizing a processing tool used in processing, and weighing raw materials, namely whole milk according to the following proportion: 92-94%, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics; drilling out the mature coconut, sucking the coconut juice in the coconut, and reserving the remained coconut shell for later use; preparing a dairy product feed liquid, cooling to 35-39 ℃, adding bifidobacterium, and injecting the feed liquid to be fermented into the treated coconut shells; wrapping coconut shells by using a preservative film to ensure that the opening is well sealed, and storing and fermenting at a proper fermentation temperature; and (4) refrigerating the fermented yoghourt to obtain the yoghourt product for drinking. The invention takes the coconut shell as an aseptic container, inoculates the bifidobacterium by an aseptic operation method, ferments the bifidobacterium yoghourt in a natural container, and has the characteristics of benefit, delicacy, environmental protection and practicability.

Description

Preparation method of bifidobacterium fermented yoghourt
Technical Field
The invention mainly relates to the technical field of food processing, and particularly relates to a preparation method of bifidobacterium fermented yoghourt.
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. After the coconut milk is sucked or taken out as a food material, the coconut shell containing coconut meat inside is generally disposed of as a waste material. Coconut meat is edible and unfortunately discarded, but the edible difficulty is high, and further processing is needed. The abandoned coconut shell with meat is a natural container, the interior of the coconut shell with meat is in an aseptic state, so that the coconut shell is a unique disposable container, the coconut shell with meat has the characteristics of nature, environmental protection, sanitation and beauty, and can be used for containing drinks or yoghourt, thereby realizing the reutilization of the coconut shell and changing waste into valuable, and the coconut shell is more environment-friendly than a disposable drink cup made of paper or plastic.
On the other hand, coconut meat is used as endosperm of coconut fruit and is essence, is rich in fat and protein, contains abundant vitamins and minerals with abundant types and contents, has natural and soft special flavor, is popular with the public, and is often discarded due to difficult eating. Coconut meat is difficult to use without being pried by chiseling, bacteria are easy to contaminate after the chiseling, nutrient components and flavor substances are easy to destroy in the sterilization process, and the coconut shell is usually directly discarded due to high utilization cost and complex utilization process.
Bifidobacteria are dominant bacteria in intestinal tracts of healthy human bodies, and have good benefits for balancing intestinal flora, regulating intestinal functions, absorbing nutrients and enhancing immunity, and the mode of bifidobacteria taken by people is mostly in the mode of solid beverages, because the bifidobacteria belong to strict anaerobic bacteria, growth and reproduction can be hindered in the presence of oxygen, the bifidobacteria are mostly colonized in large intestines, and the fermentation process also needs anaerobic conditions.
Most of traditional yoghurt takes one to three strains of streptococcus thermophilus, lactobacillus bulgaricus and lactococcus lactis as fermenting agents, the three strains are widely used in yoghurt due to fast growth, fast acid production and good taste, but the three strains do not belong to intestinal dominant flora and have weaker probiotic function, and yoghurt taking bifidobacterium as a main fermenting agent is difficult to control due to easy bacterial contamination, and is inhibited due to the disadvantage of growth competition during the co-culture with other strains and auxiliary fermentation process. Summary of the requirements of the conditions for bifidobacterium fermentation: strict sterility, oxygen isolation, rich nutrition, and no other dominant bacteria.
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: 0.4-0.8 g/L acetylated distarch phosphate, 0.1-0.2 g/L pectin, 1-4 g/L fructo-oligosaccharide, 6-10 g/L fructose syrup and 70-90 g/L white granulated sugar are dissolved in raw milk, the raw milk is uniformly mixed, sterilized at 95 ℃ for 300s, cooled to 41-43 ℃, inoculated with Hansen YF-L904, Danisco YM-C LY0 and other direct vat set leavening agents, fermented 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 online 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 macromolecular structures of raw materials, decomposing proteins into amino acids, 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 preparation method of bifidobacterium fermented yoghourt is specifically implemented according to the following steps:
s1, the processing tool used for the processing is sterilized.
S2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92-94%, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics;
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 weighed in the S2;
s5, cooling the dairy product liquid prepared in the S4 to 35-39 ℃;
s6, adding strains: adding bifidobacterium into the cooled dairy product liquid in the step S5, and uniformly mixing to obtain a liquid to be fermented;
s7, injecting the liquid to be fermented obtained in the S6 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 method is characterized in that the processing tools in the S1 comprise sharp tools such as a knife for opening coconut and a syringe needle, and the specific sterilization method comprises the steps of processing the tools in boiling water for 5-10 minutes or placing the tools in an ultraviolet sterilization device for 15-30 minutes for sterilization.
As a still further scheme of the invention: in S2, the prebiotic is galactooligosaccharide, xylooligosaccharide or stachyose.
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 in S4, stirring, dissolving and mixing the raw materials in S2, heating for 15-20 minutes in a pressure cooker at the temperature of 110-121 ℃, and sterilizing to obtain the dairy product liquid.
As a still further scheme of the invention: the addition amount of the bifidobacterium strain is 1 x 106cfu/L～3*106cfu/L; the Bifidobacterium is Bifidobacterium lactis or Bifidobacterium lactis and Bifidobacterium longum, Bifidobacterium breve, and infantMixing one or more strains of Bifidobacterium and Bifidobacterium bifidum, wherein when the mixed strain is added, the content of Bifidobacterium lactis is not less than 50% of the total amount of the strain.
As a still further scheme of the invention: in the step S6, the strain adding method 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 to be 35-39 ℃, and the fermentation time is 16-30 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 invention takes the coconut shell as a container, has natural and sterile inside, large stomach and small mouth, isolates air, has rich coconut meat nutrition, contains rich saccharide, fat and mineral substances, and is very suitable for the growth of bifidobacterium.
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 bifidobacterium 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, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92-94%, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics;
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, heating for 15-20 minutes in a pressure cooker at the temperature of 110-121 ℃, and sterilizing to obtain the dairy product liquid.
S5, cooling the dairy product liquid prepared in the S4 to 35-39 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 1 x 106cfu/L～3*106cfu/L; the Bifidobacterium is Bifidobacterium lactis or mixture of Bifidobacterium lactis and one or more of Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis and Bifidobacterium bifidum, and when the mixed strain is added, the content of Bifidobacterium lactis is not less than 50% of the total amount of the strain.
The specific adding method of the strain 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 35-39 ℃, and the fermentation time is 16-30 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 bifidobacterium fermented yoghourt 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, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92%, lactose 3%, glucose 1%, prebiotics 0.2%;
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, heating for 15 minutes in a pressure cooker at the temperature of 121 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 35 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 1 x 106cfu/L; the bifidobacterium is bifidobacterium lactis.
The specific adding method of the strain 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 30 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 4 ℃ to obtain the yoghourt product for drinking.
Example 2
A preparation method of bifidobacterium fermented yoghourt 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 5 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93%, lactose 5%, glucose 3%, prebiotics 0.5%;
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, heating for 20 minutes at the temperature of 110 ℃ in a pressure cooker, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 37 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 3 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis and bifidobacterium longum, and the content of the bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 37 ℃ and the fermentation time was 20 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 0 ℃ to obtain the yoghourt product for drinking.
Example 3
A preparation method of bifidobacterium fermented yoghourt 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 the tool in boiling water for 8 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 94%, lactose 4%, glucose 2%, prebiotics 1%;
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, heating for 18 minutes in a pressure cooker at the temperature of 115 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 36 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis and bifidobacterium breve, wherein the content of the bifidobacterium lactis is not less than 50% of the total amount of the strain.
The specific adding method of the strain 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 39 ℃ and the fermentation time was 16 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 bifidobacterium fermented yoghourt 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, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92.5 percent, 3.5 percent of lactose, 1.5 percent of glucose and 0.4 percent of prebiotics;
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, heating for 16 minutes in a pressure cooker at the temperature of 112 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 37 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 1.5 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis and bifidobacterium infantis, wherein the content of the bifidobacterium lactis is not less than 50% of the total amount of the strain.
The specific adding method of the strain 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 17 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 1 ℃ to obtain the yoghourt product for drinking.
Example 5
A preparation method of bifidobacterium fermented yoghourt 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, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.5%, lactose 4.5%, glucose 2.5%, prebiotics 0.8%;
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, heating for 18 minutes in a pressure cooker at the temperature of 116 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 39 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.5 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis and bifidobacterium bifidum, and the content of the bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 37 ℃ and the fermentation time was 25 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 0 ℃ to obtain the yoghourt product for drinking.
Example 6
A preparation method of bifidobacterium fermented yoghourt 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, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 94%, lactose 4.5%, glucose 3%, prebiotics 0.6%;
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, heating for 20 minutes in a pressure cooker at the temperature of 118 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 35 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 3 x 106cfu/L; the bifidobacterium is the mixture of bifidobacterium lactis, bifidobacterium longum and bifidobacterium breve, and when the mixed strain is added, the content of the bifidobacterium lactis is not less than 50 percent of the total amount of the strain.
The specific adding method of the strain 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 was controlled at 39 ℃ and the fermentation time was 19 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 2 ℃ to obtain the yoghourt product for drinking.
Example 7
A preparation method of bifidobacterium fermented yoghourt 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 the tool in boiling water for 6 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92%, lactose 3%, glucose 3%, prebiotics 0.7%;
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, heating for 16 minutes in a pressure cooker at the temperature of 119 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 38 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 3 x 106cfu/L; the Bifidobacterium is Bifidobacterium lactisMixing the strain with Bifidobacterium longum and Bifidobacterium infantis, wherein the content of Bifidobacterium lactis is not less than 50% of the total amount of strain.
The specific adding method of the strain 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 27 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 4 ℃ to obtain the yoghourt product for drinking.
Example 8
A preparation method of bifidobacterium fermented yoghourt 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 25 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92.5 percent, 4.5 percent of lactose, 2.8 percent of glucose and 0.9 percent of prebiotics;
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, heating for 17 minutes in a pressure cooker at the temperature of 115 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 37 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 1.3 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis, bifidobacterium longum and bifidobacterium bifidum, and the content of the bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 35.5 ℃ and the fermentation time was 18 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 3 ℃ to obtain the yoghourt product for drinking.
Example 9
A preparation method of bifidobacterium fermented yoghourt is specifically implemented according to the following steps,
s1, the processing tool used for the processing is sterilized. The treatment tools include a sharp tool such as a knife for opening the coconut and a syringe needle, which are sterilized by treating in boiling water for 9 minutes.
S2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.8 percent, 4.8 percent of lactose, 2.3 percent of glucose and 0.7 percent of prebiotics;
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, heating for 17 minutes in a pressure cooker at the temperature of 114 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 38 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.3 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis, bifidobacterium breve and bifidobacterium infantis, and the content of the bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 37.5 ℃ and the fermentation time was 22 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 3 ℃ to obtain the yoghourt product for drinking.
Example 10
A preparation method of bifidobacterium fermented yoghourt 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 9 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.8 percent, 4.8 percent of lactose, 2.4 percent of glucose and 0.5 percent of prebiotics;
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, heating for 16 minutes in a pressure cooker at the temperature of 120 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 36 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 1.8 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis, bifidobacterium breve and bifidobacterium bifidum, and when the mixed strain is added, the content of the bifidobacterium lactis is not less than 50 percent of the total amount of the strain.
The specific adding method of the strain 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 was controlled at 38 ℃ and the fermentation time was 26 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 3 ℃ to obtain the yoghourt product for drinking.
Example 11
A preparation method of bifidobacterium fermented yoghourt 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 18 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.5%, lactose 3.2%, glucose 2.4%, prebiotics 0.7%;
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, heating for 16 minutes in a pressure cooker at the temperature of 112 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 37 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.2 x 106cfu/L; the Bifidobacterium is mixture of Bifidobacterium lactis and one or more of Bifidobacterium infantis and Bifidobacterium bifidum, and when the mixed strain is added, the content of Bifidobacterium lactis is not less than 50% of the total amount of the strain.
The specific adding method of the strain 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 36 ℃ and the fermentation time was 23 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 2 ℃ to obtain the yoghourt product for drinking.
Example 12
A preparation method of bifidobacterium fermented yoghourt 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 7 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.4%, lactose 3.3%, glucose 2.3%, prebiotics 0.3%;
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, heating for 17 minutes in a pressure cooker at the temperature of 121 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 36 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.8 x 106cfu/L; the Bifidobacterium is a mixture of Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve and Bifidobacterium infantis, and the content of Bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 was controlled at 38 ℃ and the fermentation time was 22 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 2 ℃ to obtain the yoghourt product for drinking.
Example 13
A preparation method of bifidobacterium fermented yoghourt 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 28 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93%, lactose 4.6%, glucose 2.6%, prebiotics 0.5%;
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, heating for 16 minutes in a pressure cooker at the temperature of 111 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 37 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.5 x 106cfu/L; the Bifidobacterium is mixture of Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium breve and Bifidobacterium bifidum, wherein the content of Bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 36 ℃, and the fermentation time is 18 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 3 ℃ to obtain the yoghourt product for drinking.
Example 14
A preparation method of bifidobacterium fermented yoghourt 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 25 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 94%, lactose 3.9%, glucose 1.2%, prebiotics 0.7%;
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, heating for 16 minutes in a pressure cooker at the temperature of 113 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 36 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.4 x 106cfu/L; what is needed isThe Bifidobacterium is mixture of Bifidobacterium lactis, Bifidobacterium breve, Bifidobacterium infantis and Bifidobacterium bifidum, wherein the content of Bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 24 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the refrigerating temperature of 2 ℃ to obtain the yoghourt product for drinking.
Example 15
A preparation method of bifidobacterium fermented yoghourt 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 22 min;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 93.5 percent, 3.5 percent of lactose, 2.2 percent of glucose and 0.3 percent of prebiotics;
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, heating for 16 minutes in a pressure cooker at the temperature of 117 ℃, and sterilizing to obtain the dairy product feed liquid.
S5, cooling the dairy product liquid prepared in the S4 to 39 ℃;
s6, adding strains: adding strains into the cooled dairy product liquid in the S5, and uniformly mixing to obtain a liquid to be fermented;
the addition amount of the strain is 2.7 x 106cfu/L; the bifidobacterium is a mixture of bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium infantis and bifidobacterium bifidum, and the content of the bifidobacterium lactis is not less than 50% of the total amount of the strains.
The specific adding method of the strain 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 was controlled at 36 ℃ and the fermentation time was 21 hours.
And S10, refrigerating the yoghourt fermented in the S9 at the temperature of 4 ℃ 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. In the scheme of the invention, the selected combination of various relevant parameters can enable the fermentation state of the coconut meat in the yoghourt product and the coconut shell to reach a good state, tests show that the product is fragrant and delicious after fermentation, short-chain unsaturated fatty acids (C4:0, C6:0 and C8:0 in total) account for more than 15 percent of the total unsaturated fatty acid content, and the concentration of bifidobacteria is more than 108cfu/ml. When the coconut shell is used for fermentation, the coconut white also participates in the fermentation, the flavor and the unique 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, after coconut juice is removed from coconuts, the inner part is sanitary and aseptic, the opening is small, the opening is easy to seal and is not easy to be polluted by mixed bacteria, the method is a good container, the safety of fermented yoghourt and the quality of finished products are ensured, the viable count of bifidobacterium in the bifidobacterium yoghourt fermented by the method is not less than 1.0 x 108cfu/ml。
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 preparation method of bifidobacterium fermented yoghourt is characterized by comprising the following steps:
s1, sterilizing the processing tool used in the processing;
s2, weighing the raw materials according to the proportion, wherein the percentage content of each raw material is as follows:
whole milk: 92-94%, 3-5% of lactose, 1-3% of glucose and 0.2-1.0% of prebiotics;
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 weighed in the S2;
s5, cooling the dairy product liquid prepared in the S4 to 35-39 ℃;
s6, adding strains: adding bifidobacterium into the cooled dairy product liquid in the step S5, and uniformly mixing to obtain a liquid to be fermented;
s7, injecting the liquid to be fermented obtained in the S6 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 producing a fermented yogurt with bifidobacteria according to claim 1, wherein the treatment means in S1 includes a sharp tool such as a knife for opening coconut and a syringe needle, and the sterilization is performed by treating the tool in boiling water for 5 to 10 minutes or by leaving the tool in an ultraviolet sterilizer for 15 to 30 minutes.
3. The method of claim 1, wherein in S2, the prebiotic is galactooligosaccharide, xylooligosaccharide or stachyose.
4. The method of producing fermented yogurt with bifidobacteria according to claim 1, wherein in S3, the coconut shell is opened, the coconut tissue is cut 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 bifidobacterium fermented yoghurt as claimed in claim 1, wherein in S4, the raw materials in S2 are stirred, dissolved and mixed, then are heated in a pressure cooker at the temperature of 110-121 ℃ for 15-20 minutes, and are sterilized to obtain the dairy product liquid.
6. The method for preparing fermented yogurt with bifidobacteria according to claim 1, wherein the amount of the bifidobacteria species added in S6 is 1 x 106cfu/L～3*106cfu/L; the Bifidobacterium is Bifidobacterium lactis or Bifidobacterium lactis and Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidumOne or more than two strains are mixed, and when the mixed strains are added, the content of the bifidobacterium lactis is not less than 50 percent of the total amount of the strains.
7. The method for preparing bifidobacterium fermented yoghurt as claimed in claim 1, wherein in the step S6, the method for adding the strains 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.
8. The method for preparing bifidobacterium fermented yoghourt as claimed in claim 1, wherein in the step S7, 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 the step S3, so that the external mixed bacteria pollution caused by excessive overflowing is avoided.
9. The method for preparing bifidobacterium fermented yogurt according to claim 1, wherein the temperature during fermentation in S9 is controlled to be 35-39 ℃ and the fermentation time is 16-30 hours.
10. The method for preparing bifidobacterium fermented yoghourt as claimed in claim 1, wherein the refrigeration temperature in the S10 is 0-4 ℃.
CN201911162818.2A 2019-11-25 2019-11-25 Preparation method of bifidobacterium fermented yoghourt Pending CN110934190A (en)

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Application publication date: 20200331