CN111493146A - Preparation method of jasmine-flavored persimmon fermented milk - Google Patents
Preparation method of jasmine-flavored persimmon fermented milk Download PDFInfo
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- CN111493146A CN111493146A CN202010319981.1A CN202010319981A CN111493146A CN 111493146 A CN111493146 A CN 111493146A CN 202010319981 A CN202010319981 A CN 202010319981A CN 111493146 A CN111493146 A CN 111493146A
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- jasmine
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/167—Pentosus
-
- 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
- A23V2400/173—Reuteri
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of jasmine-flavored persimmon fermented milk, and belongs to the technical field of fermented beverage processing. The invention comprises the following steps: s1, preparing jasmine flower extract; s2, embedding the jasmine flower extract; s3, preparing persimmon pulp; s4, preparing fermented milk. According to the persimmon fermented milk with the delicate fragrance of the jasmine flowers, the jasmine flowers are extracted and embedded, and then the persimmon fermented milk with the delicate fragrance of the jasmine flowers is obtained by fermentation together with persimmon fruit pulp.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of fermented beverage processing, and particularly relates to a preparation method of jasmine-flavored persimmon fermented milk.
[ background of the invention ]
Jasmine is an important aromatic plant, originates from India, is mainly distributed in Guangxi, Yunnan and Fujian, and is abundant in resources. According to clinical medical research, the jasmine flower can improve the immunologic function of a human body, and has the effects of oxidation resistance, aging resistance, antitumor activity, bacterial virus resistance and the like. At present, the utilization of jasmine is mostly limited to scenting scented tea, extracting jasmine extract and aromatic oil, and the products are few, so that the development and utilization of jasmine need further research.
The fructus kaki is Ebenaceae Diospyros plant, deciduous tree, native eastAnd (II). The cultivation history of more than 3000 years in China exists, and the cultivation area reaches 20 ten thousand hm2. The persimmon is rich in nutrition, contains a large amount of sugar and multiple vitamins, and has high medicinal value and economic value. The persimmon mainly contains saccharide such as sucrose, glucose and fructose, and also contains protein and abundant vitamins, inorganic salts, tartaric acid, starch, etc. According to statistics, the yield of the persimmons is ranked first in the world every year, but the international trade amount is less than 3% of the total global trade amount. The processing and utilization ratio of the persimmons in China is less than 10 percent, the product variety is single, and the technical content is low. Among the only few processed products, persimmon cake processing is mainly used, and products such as persimmon wine, persimmon vinegar, persimmon powder and the like have been developed at present, but in general, further research is required for the development and utilization of persimmons.
The fermented milk system is a large class of dairy products prepared by fermenting animal milk such as cow milk and the like with lactobacillus, and mainly comprises yoghurt, active milk, cheese, acid butter and the like. The fermented milk product has comprehensive nutrition and unique flavor, and is easier to be absorbed and utilized by human bodies than cow milk. The research of experts at home and abroad proves that the lactobacillus can generate a large amount of lactic acid, other organic acids, amino acids, B vitamins, enzymes and other components in the fermentation process, and the lactobacillus is rich in nutrition. The fermented milk contains a large amount of beneficial active bacteria, and is one of ideal food for modern people with both nutrition and health care functions. However, the existing fermented milk generally has the defects of single taste, insufficient aroma and insufficient comprehensive nutrition.
[ summary of the invention ]
The invention aims to solve the problems in the prior art and provides a preparation method of persimmon fermented milk with jasmine flower flavor.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) preparing a jasmine flower extracting agent: taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 38-45 ℃ for 2-3h, reducing the temperature to 30-35 ℃, adding aspergillus niger, fermenting for 15-20h, filtering, and taking the filtrate to obtain a jasmine flower extracting agent;
(2) pretreatment of jasmine flowers: drying flos Jasmini sambac to constant weight, pulverizing and sieving to obtain flos Jasmini sambac powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 5-10(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the conditions that the extraction temperature is 40-60 ℃, the extraction pressure is 0.50-1.0MPa, the extraction flow is 50-100L/h, continuously extracting for 3-5 times, each time for 20-60min, obtaining an extract, and separating the extract under the conditions that the separation temperature is 40-60 ℃ and the pressure is 0.1-0.5MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing starch into suspension with mass fraction of 8-15% with deionized water, heating in water bath at 90-100 deg.C for 20-30min, and cooling to 40-60 deg.C to obtain starch solution;
(2) preparing polyvinylpyrrolidone into 20-30% aqueous solution with deionized water, and heating to 40-60 deg.C to obtain polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extraction liquid, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 10-20min at a stirring speed of 200-;
(4) standing the mixed emulsion at 2-10 deg.C for 10-20h, centrifuging at 4000-;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.2-0.5% of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.2-0.5% of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw milk, white granulated sugar, persimmon pulp and jasmine microcapsule, homogenizing, and sterilizing to obtain raw milk mixed solution; adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 25-32 deg.C until pH value is 4.5-4.8 to obtain fermented milk, cooling to 5-8 deg.C, bottling, sealing, and aging to obtain the final product. The raw milk used in the invention is milk.
Further, in the step (1) of S1, the mass ratio of the hemp seed meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is 1-2: 2-5: 50-60: 0.3-0.5: 0.3-0.5: 0.06-0.12.
Further, in step S2 (3), the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1-2: 1-2: 10.
further, in step S2 (4), the precipitate is dried in an oven at 50-55 deg.C for 10-12 h.
Further, in step S4, the raw milk, the white granulated sugar, the persimmon pulp, and the jasmine microcapsule are mixed in a mass ratio of 80-90: 3-5: 4-7: 1-2.
Furthermore, the addition amount of the fermentation inoculum is 0.01-0.05% of the mass of the raw milk mixed solution, and the fermentation inoculum is any combination of three or more than three of lactococcus raffinose, lactobacillus reuteri, lactobacillus pentosus, lactobacillus bulgaricus, sake yeast and beer yeast.
Further, the fermentation inoculant consists of the following components in parts by weight: 5-7 parts of lactococcus raffinose, 3-4 parts of lactobacillus reuteri, 1-2 parts of sake yeast and 0.5-1 part of beer yeast.
Further, the fermentation inoculant consists of the following components in parts by weight: 10-15 parts of lactobacillus reuteri, 1-3 parts of lactobacillus pentosus and 1-3 parts of sake yeast.
The invention also provides the jasmine-flavored persimmon fermented milk prepared by the preparation method.
Has the advantages that:
the preparation method is characterized in that the jasmine flower extracting agent is used for extracting jasmine flowers, the jasmine flower extracting agent is obtained by extracting and fermenting fructus cannabis meal and grape skin, the jasmine flowers are extracted by the jasmine flower extracting agent, fragrant substances of the jasmine flowers can be greatly reserved, bitter taste is removed, meanwhile, the jasmine flower extracting agent is rich in nutrient substances, and the nutrient components of the final fermented milk can be improved; the jasmine flower extracting agent and subcritical fluid extraction under proper conditions are adopted, and the obtained jasmine flower extract can well retain the beneficial components and aromatic substances of the jasmine flower.
After the jasmine flower extract is prepared, the jasmine flower extract is embedded by using a polyvinylpyrrolidone solution and a starch solution; through the blending of the polyvinylpyrrolidone solution, the whole mixed emulsion is uniform water phase emulsion, the finally prepared jasmine microcapsule has uniform grain size, and jasmine extract can be properly embedded in the jasmine microcapsule, so that the foundation is laid for the fermented milk produced in the later period. After the jasmine microcapsules and other raw materials are fermented in the later period, the natural flower fragrance of the jasmine can be continuously maintained and slowly released by the fermented milk, the special flavor is added to the fermented milk, and the value of the fermented milk is improved. In addition, the jasmine microcapsule prepared by the invention can provide proper thickening effect for later-stage fermented milk, and the milk with proper consistency can be obtained without adding a thickening agent in the fermentation process.
According to the method, the persimmon is selected to prepare the pulp and then fermented, so that the nutrient substances of the persimmon can be well reserved and utilized, and the nutritional value of the fermented milk is improved.
According to the invention, corresponding fermentation microbial inoculum is reasonably screened and compounded according to the characteristics of jasmine microcapsules and persimmon pulp added in the fermentation process, and through the mutual matching of the jasmine microcapsules, the persimmon pulp and the fermentation microbial inoculum, the growth, the retention and the improvement of beneficial bacteria activity can be effectively promoted in the fermentation process, the generation of miscellaneous bacteria is inhibited, and the prepared fermented milk has a large number of viable bacteria of the beneficial bacteria and stable bacterial phase.
[ detailed description ] embodiments
The following examples are provided to further illustrate the embodiments of the present invention.
Example 1
A preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 40 ℃ for 2.5h, reducing the temperature to 32 ℃, adding aspergillus niger, fermenting for 18h, filtering, and taking filtrate to obtain a jasmine flower extracting agent; the mass ratio of the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is 1.5: 3: 55: 0.4: 0.4: 0.08.
(2) pretreatment of jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 60-mesh sieve to obtain jasmine flower powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 8(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the extraction conditions of 50 ℃ of extraction temperature, 0.7MPa of extraction pressure and 80L/h of extraction flow, continuously extracting for 4 times of 40min each time to obtain an extract, and separating the extract under the conditions of 50 ℃ of separation temperature and 0.3MPa of pressure to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing suspension with the mass fraction of 10% from potato starch obtained after acid treatment with deionized water, heating in water bath at 950 ℃ for 25min, and reducing the temperature to 50 ℃ to obtain starch solution;
(2) preparing 25% aqueous solution of polyvinylpyrrolidone by using deionized water, and heating to 50 ℃ to obtain polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extract, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 15min at a stirring speed of 300r/min to obtain a mixed emulsion; the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1.5: 1.5: 10.
(4) placing the mixed emulsion in an environment with a temperature of 5 ℃ for 15h, then carrying out centrifugal separation at a speed of 4500r/min for 25min, removing an upper layer solution, taking a precipitate, and placing the precipitate in a drying oven with a temperature of 55 ℃ for drying for 10h to obtain a jasmine flower microcapsule;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.3 percent of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.4 percent of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw materials including milk, white sugar, fructus kaki pulp and flos Jasmini sambac microcapsule, and homogenizing, wherein the mixing process comprises adding raw materials into a container, heating to 45 deg.C, and stirring for 15 min; then, carrying out secondary homogenization at 55 ℃, wherein the primary homogenization pressure is 10MPa, and the secondary homogenization pressure is 3.5 MPa; sterilizing at 90 deg.C for 10min to obtain raw milk mixed solution; the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 85: 4: 5: 1.5. adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 28-30 deg.C until pH value is 4.6 to obtain fermented milk, cooling to 6 deg.C, bottling, sealing, refrigerating at 2-5 deg.C, and aging for 15 hr to obtain the final product.
The addition amount of the fermentation inoculum is 0.03 percent of the mass of the original milk mixed solution, and the fermentation inoculum consists of the following components in parts by weight: 6 parts of lactococcus raffinose, 3.5 parts of lactobacillus reuteri, 1.5 parts of sake yeast and 0.7 part of beer yeast.
Example 2
A preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 38 ℃ for 3h, reducing the temperature to 30 ℃, adding aspergillus niger, fermenting for 20h, filtering, and taking filtrate to obtain a jasmine flower extracting agent; the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are in a mass ratio of 1: 2: 50: 0.3: 0.3: 0.06.
(2) pretreatment of jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 60-mesh sieve to obtain jasmine flower powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 5(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the extraction conditions of an extraction temperature of 40 ℃, an extraction pressure of 0.50MPa and an extraction flow rate of 50L/h, continuously extracting for 5 times of 20min each time to obtain an extract, and separating the extract under the conditions of a separation temperature of 40 ℃ and a pressure of 0.5MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing 8% mass fraction suspension of cassava starch obtained by acid treatment with deionized water, heating in 100 deg.C water bath for 20min, and reducing the temperature to 60 deg.C to obtain starch solution;
(2) preparing polyvinylpyrrolidone into an aqueous solution with the mass fraction of 20% by using deionized water, and heating to 60 ℃ to obtain a polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extract, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 10min at a stirring speed of 400r/min to obtain a mixed emulsion; the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1: 1: 10.
(4) placing the mixed emulsion in an environment with a temperature of 2 ℃ for 10h, then carrying out centrifugal separation at a speed of 4000r/min for 30min, removing an upper layer solution, taking a precipitate, and placing the precipitate in a drying oven with a temperature of 50 ℃ for drying for 12h to obtain a jasmine flower microcapsule;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.5 percent of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.2 percent of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw materials including milk, white sugar, fructus kaki pulp and flos Jasmini sambac microcapsule, and homogenizing, wherein the mixing process comprises adding raw materials into a container, heating to 45 deg.C, and stirring for 20 min; then, carrying out secondary homogenization at 55 ℃, wherein the primary homogenization pressure is 10MPa, and the secondary homogenization pressure is 3.5 MPa; sterilizing at 90 deg.C for 10min to obtain raw milk mixed solution; the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 80: 3: 4: 1.
adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 30-32 ℃, stopping fermentation until the pH value is 4.8 to obtain fermented milk, cooling to 8 ℃, filling and sealing, and after-ripening for 15h at 2-5 ℃ to obtain the persimmon fermented milk with jasmine flower flavor. The addition amount of the fermentation inoculum is 0.05 percent of the mass of the original milk mixed solution, and the fermentation inoculum consists of the following components in parts by weight: 5 parts of lactococcus raffinose, 3 parts of lactobacillus reuteri, 1 part of sake yeast and 0.5 part of beer yeast.
Example 3
A preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 45 ℃ for 2h, reducing the temperature to 35 ℃, adding aspergillus niger, fermenting for 15h, filtering, and taking filtrate to obtain a jasmine flower extracting agent; the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger are in a mass ratio of 2: 5: 60: 0.5: 0.5: 0.12.
(2) pretreatment of jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 60-mesh sieve to obtain jasmine flower powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 10(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the conditions that the extraction temperature is 60 ℃, the extraction pressure is 1.0MPa, the extraction flow is 100L/h, continuously extracting for 3 times and 60min each time to obtain an extract, and separating the extract under the conditions that the separation temperature is 60 ℃ and the pressure is 0.1MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing suspension with the mass fraction of 15% from potato starch obtained after acid treatment with deionized water, heating in 90 deg.C water bath for 30min, and reducing the temperature to 40 deg.C to obtain starch solution;
(2) preparing 30% aqueous solution of polyvinylpyrrolidone by using deionized water, and heating to 40 ℃ to obtain polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extract, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 20min at a stirring speed of 200r/min to obtain a mixed emulsion; the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 2: 2: 10.
(4) placing the mixed emulsion in an environment with a temperature of 10 ℃ for 20h, then carrying out centrifugal separation at a speed of 5000r/min for 20min, removing an upper layer solution, taking a precipitate, and placing the precipitate in a drying oven with a temperature of 55 ℃ for drying for 10h to obtain a jasmine flower microcapsule;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.2 percent of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.5 percent of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw materials including milk, white sugar, fructus kaki pulp and flos Jasmini sambac microcapsule, and homogenizing, wherein the mixing process comprises adding raw materials into a container, heating to 45 deg.C, and stirring for 10 min; then, carrying out secondary homogenization at 55 ℃, wherein the primary homogenization pressure is 10MPa, and the secondary homogenization pressure is 3.5 MPa; sterilizing at 90 deg.C for 10min to obtain raw milk mixed solution; the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 90: 5: 7: 2.
adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 25-28 deg.C until pH value is 4.5, to obtain fermented milk, cooling to 5 deg.C, bottling, sealing, and after-ripening at 2-5 deg.C for 15h to obtain the persimmon fermented milk with jasmine flower flavor. The addition amount of the fermentation inoculum is 0.01 percent of the mass of the original milk mixed solution, and the fermentation inoculum consists of the following components in parts by weight: 12 parts of lactobacillus reuteri, 2 parts of lactobacillus pentosus and 2 parts of sake yeast.
Example 4
A preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 40 ℃ for 2.5h, reducing the temperature to 32 ℃, adding aspergillus niger, fermenting for 18h, filtering, and taking filtrate to obtain a jasmine flower extracting agent; the mass ratio of the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is 1.8: 4: 58: 0.4: 0.3: 0.09.
(2) pretreatment of jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 60-mesh sieve to obtain jasmine flower powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 7(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the extraction conditions of an extraction temperature of 55 ℃, an extraction pressure of 0.70MPa and an extraction flow rate of 80L/h, continuously extracting for 4 times of 30min each time to obtain an extract, and separating the extract under the conditions of a separation temperature of 55 ℃ and a pressure of 0.3MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing corn starch into a suspension with the mass fraction of 9% by using deionized water, heating in a water bath at 95 ℃ for 25min, and reducing the temperature to 45 ℃ to obtain a starch solution;
(2) preparing polyvinylpyrrolidone into an aqueous solution with the mass fraction of 28% by using deionized water, and heating to 45 ℃ to obtain a polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extract, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 18min at a stirring speed of 250r/min to obtain a mixed emulsion; the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1.6: 1.2: 10.
(4) placing the mixed emulsion in an environment with a temperature of 3 ℃ for 12h, then carrying out centrifugal separation at a speed of 5000r/min for 20min, removing an upper layer solution, taking a precipitate, and placing the precipitate in a drying oven with a temperature of 55 ℃ for drying for 10h to obtain a jasmine flower microcapsule;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.4% of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.3% of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw materials including milk, white sugar, fructus kaki pulp and flos Jasmini sambac microcapsule, and homogenizing, wherein the mixing process comprises adding raw materials into a container, heating to 45 deg.C, and stirring for 10 min; then, carrying out secondary homogenization at 55 ℃, wherein the primary homogenization pressure is 10MPa, and the secondary homogenization pressure is 3.5 MPa; sterilizing at 90 deg.C for 10min to obtain raw milk mixed solution; the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 84: 4: 5: 1.
adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 25-28 deg.C until pH value is 4.6 to obtain fermented milk, cooling to 7 deg.C, bottling, sealing, and after-ripening at 2-5 deg.C for 15h to obtain the persimmon fermented milk with jasmine flower flavor. The addition amount of the fermentation inoculum is 0.03 percent of the mass of the original milk mixed solution, and the fermentation inoculum consists of the following components in parts by weight: 15 parts of lactobacillus reuteri, 3 parts of lactobacillus pentosus and 2 parts of sake yeast.
Example 5
A preparation method of jasmine flower flavored persimmon fermented milk comprises the following steps:
s1, preparing a jasmine flower extract:
(1) taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 42 ℃ for 2h, reducing the temperature to 33 ℃, adding aspergillus niger, fermenting for 16h, filtering, and taking filtrate to obtain a jasmine flower extracting agent; the mass ratio of the fructus cannabis meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is 1.4: 3: 52: 0.3: 0.4: 0.08.
(2) pretreatment of jasmine flowers: drying the dried jasmine flower to constant weight, crushing and sieving with a 60-mesh sieve to obtain jasmine flower powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 6(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the extraction conditions of an extraction temperature of 45 ℃, an extraction pressure of 0.60MPa and an extraction flow rate of 70L/h, continuously extracting for 3 times of 50min each time to obtain an extract, and separating the extract under the conditions of a separation temperature of 45 ℃ and a pressure of 0.2MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing cassava starch into a suspension with the mass fraction of 12% by using deionized water, heating in a water bath at 98 ℃ for 25min, and reducing the temperature to 55 ℃ to obtain a starch solution;
(2) preparing polyvinylpyrrolidone into 22% aqueous solution by using deionized water, and heating to 55 ℃ to obtain polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extract, the starch solution and the polyvinylpyrrolidone solution, and mechanically stirring for 12min at a stirring speed of 350r/min to obtain a mixed emulsion; the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1.3: 1.8: 10.
(4) placing the mixed emulsion in an environment with a temperature of 8 ℃ for 16h, then carrying out centrifugal separation at a speed of 4000r/min for 30min, removing an upper layer solution, taking a precipitate, and placing the precipitate in a drying oven with a temperature of 50 ℃ for drying for 12h to obtain a jasmine flower microcapsule;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.3 percent of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.3 percent of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw materials including milk, white sugar, fructus kaki pulp and flos Jasmini sambac microcapsule, and homogenizing, wherein the mixing process comprises adding raw materials into a container, heating to 45 deg.C, and stirring for 20 min; then, carrying out secondary homogenization at 55 ℃, wherein the primary homogenization pressure is 10MPa, and the secondary homogenization pressure is 3.5 MPa; sterilizing at 90 deg.C for 10min to obtain raw milk mixed solution; the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 88: 34: 6: 1.5.
adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 30-32 deg.C until pH value is 4.7 to obtain fermented milk, cooling to 6 deg.C, bottling, sealing, and after-ripening at 2-5 deg.C for 15h to obtain the persimmon fermented milk with jasmine flower flavor.
The addition amount of the fermentation inoculum is 0.02 percent of the mass of the original milk mixed solution, and the fermentation inoculum consists of the following raw materials in parts by weight: 8 parts of lactococcus raffinose, 3 parts of lactobacillus bulgaricus, 5 parts of sake yeast and 1 part of beer yeast.
Comparative example 1
A preparation method of jasmine flower flavored persimmon fermented milk is basically the same as that in example 1, except that: the jasmine flower extracting agent in the step S1 is replaced by absolute ethyl alcohol.
Comparative example 2
The preparation method of the jasmine-flavored persimmon fermented milk is basically the same as that in example 1, except that in the step S2, β -cyclodextrin is used as a wall material, jasmine extract is used as a core material, sucrose ester is used as an emulsifier, water is used for preparing an emulsion, the mass ratio of the wall material to the core material to the emulsifier to the water is 3: 1: 0.1: 4, the components are mixed, emulsified and homogenized, then spray-dried by a fluidized bed, and screened by a 60-mesh sieve, so that jasmine micro-capsules are obtained.
Comparative example 3
A preparation method of jasmine flower flavored persimmon fermented milk is basically the same as that in example 1, except that: the fermentation inoculum consists of the following raw materials in parts by weight: 6 parts of lactococcus raffinose and 1.5 parts of sake yeast.
Comparative example 4
A preparation method of jasmine flower flavored persimmon fermented milk is basically the same as that in example 1, except that: the fermentation inoculum consists of the following raw materials in parts by weight: 6 parts of streptococcus thermophilus, 3.5 parts of lactobacillus bulgaricus, 1.5 parts of sake yeast and 0.7 part of beer yeast.
In order to verify the performance of the jasmine-flavored persimmon fermented milk of the present invention, the inventors conducted the following analyses:
firstly, sensory evaluation of the persimmon fermented milk with jasmine flower flavor, wherein the evaluation staff are randomly selected passers, and 100 passers in total evaluate the fermented milk prepared in each group, the evaluation standard part refers to GB19302-2010, the details are shown in Table 1, and the results are shown in Table 2.
TABLE 1
| Item | Scoring criteria | Score value |
| Appearance of the product | Smooth surface and uniform color | 25 |
| Tissue state | Normal viscosity and no whey separation | 25 |
| Taste of the product | Moderate sweet and sour degree, fine taste and no peculiar smell | 25 |
| Flavor (I) and flavor (II) | Has fresh fragrance of flos Jasmini sambac | 25 |
TABLE 2
Note: the scores of the items in table 2 are average values evaluated by 100 evaluators, and the total score is the sum of the average values of the items.
As can be seen from comparison of the data in table 2, examples 1, 3 and 5 of the present invention all obtained good evaluation results in terms of sensory evaluation, which indicates that the persimmon fermented milk with jasmine flavor prepared by the method of the present invention can be approved by consumers. In the comparative example 1, because the common solvent is used for extracting the jasmine, the jasmine is finally fermented by the zymophyte, so that the taste and the flavor of the jasmine are light and unnatural, and the grade of the flavor is greatly reduced. Comparative example 2 the fermented milk finally obtained was reduced in appearance, texture and flavor by using a conventional embedding agent and embedding means. Comparative example 3 and comparative example 4 are not well suited for the raw material jasmine microcapsules, persimmon pulp of the present invention because different fermentation inocula are used, resulting in the final fermented milk having a slightly astringent taste and reduced mouthfeel.
Secondly, detecting the viable count of the persimmon fermented milk with jasmine flower flavor: the fermented milks prepared in each group were refrigerated at 5 ℃ and then subjected to stepwise detection of the number of lactic acid bacteria, and the results are shown in table 3.
TABLE 3
As is clear from the data in table 3, examples 1, 3 and 5 of the present invention can maintain the activity of lactic acid bacteria stably and continuously after the cold storage, and the quality of the fermented milk is maintained in a good state without a large change in the number of lactic acid bacteria after the cold storage for 14 days, while ensuring the number of lactic acid bacteria that proliferate. In comparative examples 1 to 4, the lactic acid bacteria number of the fermented milk after refrigeration was greatly changed due to the change of the jasmine extraction method, the change of the embedding method and the change of the fermentation bacteria agent, and the quality was deteriorated.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (9)
1. A preparation method of persimmon fermented milk with jasmine flower flavor is characterized by comprising the following steps:
s1, preparing a jasmine flower extract:
(1) preparing a jasmine flower extracting agent: taking the residue after the hemp seed is processed, and drying to obtain hemp seed meal; adding crushed grape skin, clear water, pectinase and cellulase into fructus cannabis meal, uniformly mixing to obtain a mixture, standing the mixture at 38-45 ℃ for 2-3h, reducing the temperature to 30-35 ℃, adding aspergillus niger, fermenting for 15-20h, filtering, and taking the filtrate to obtain a jasmine flower extracting agent;
(2) pretreatment of jasmine flowers: drying flos Jasmini sambac to constant weight, pulverizing and sieving to obtain flos Jasmini sambac powder;
(3) weighing jasmine flower powder, adding the jasmine flower powder into a jasmine flower extracting agent according to the material-liquid ratio of 1: 5-10(g/m L), uniformly mixing, adding into a subcritical fluid extraction device for extraction under the conditions that the extraction temperature is 40-60 ℃, the extraction pressure is 0.50-1.0MPa, the extraction flow is 50-100L/h, continuously extracting for 3-5 times, each time for 20-60min, obtaining an extract, and separating the extract under the conditions that the separation temperature is 40-60 ℃ and the pressure is 0.1-0.5MPa to obtain a jasmine flower extract;
s2, embedding of jasmine flower extract:
(1) preparing starch into suspension with mass fraction of 8-15% with deionized water, heating in water bath at 90-100 deg.C for 20-30min, and cooling to 40-60 deg.C to obtain starch solution;
(2) preparing polyvinylpyrrolidone into 20-30% aqueous solution with deionized water, and heating to 40-60 deg.C to obtain polyvinylpyrrolidone solution;
(3) mixing the jasmine flower extraction liquid, the starch solution and the polyvinylpyrrolidone solution, mechanically stirring for 10-20min at a stirring speed of 200-;
(4) standing the mixed emulsion at 2-10 deg.C for 10-20h, centrifuging at 4000-;
s3, persimmon pulp preparation: peeling mature persimmon to obtain fruit paste, and adding pectinase and papain to obtain persimmon pulp; the addition amount of the pectinase is 0.2-0.5% of the weight of the persimmon fruit paste, and the addition amount of the papain is 0.2-0.5% of the weight of the persimmon fruit paste;
s4, fermented milk preparation: mixing raw milk, white granulated sugar, persimmon pulp and jasmine microcapsule, homogenizing, and sterilizing to obtain raw milk mixed solution; adding a fermentation microbial inoculum into the cooled raw milk mixed solution, fermenting at 25-32 deg.C until pH value is 4.5-4.8 to obtain fermented milk, cooling to 5-8 deg.C, bottling, sealing, and aging to obtain the final product.
2. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 1, comprising the following steps: in the step (1) of the step S1, the mass ratio of the hemp seed meal, the grape skin, the clear water, the pectinase, the cellulase and the aspergillus niger is 1-2: 2-5: 50-60: 0.3-0.5: 0.3-0.5: 0.06-0.12.
3. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 1, comprising the following steps: in the step (3) of the step S2, the mass ratio of the jasmine flower extract to the starch solution to the polyvinylpyrrolidone solution is 1-2: 1-2: 10.
4. the method for preparing the persimmon fermented milk with jasmine flavor according to claim 1, comprising the following steps: in step S2 (4), the precipitate is dried in an oven at 50-55 deg.C for 10-12 h.
5. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 1, comprising the following steps: in the step S4, the mass ratio of the raw milk to the white granulated sugar to the persimmon pulp to the jasmine microcapsule is 80-90: 3-5: 4-7: 1-2.
6. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 1, comprising the following steps: the addition amount of the fermentation inoculum is 0.01-0.05% of the mass of the original milk mixed solution, and the fermentation inoculum is any combination of three or more than three of lactococcus raffinose, lactobacillus reuteri, lactobacillus pentosus, lactobacillus bulgaricus, sake yeast and beer yeast.
7. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 6, comprising the following steps: the fermentation inoculum consists of the following components in parts by weight: 5-7 parts of lactococcus raffinose, 3-4 parts of lactobacillus reuteri, 1-2 parts of sake yeast and 0.5-1 part of beer yeast.
8. The method for preparing the persimmon fermented milk with jasmine flavor according to claim 6, comprising the following steps: the fermentation inoculum consists of the following components in parts by weight: 10-15 parts of lactobacillus reuteri, 1-3 parts of lactobacillus pentosus and 1-3 parts of sake yeast.
9. A jasmine-flavored persimmon fermented milk produced by the production method according to any one of claims 1 to 8.
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