CN112385706A - Calcium-supplementing yoghourt processing method - Google Patents
Calcium-supplementing yoghourt processing method Download PDFInfo
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- CN112385706A CN112385706A CN202011293705.9A CN202011293705A CN112385706A CN 112385706 A CN112385706 A CN 112385706A CN 202011293705 A CN202011293705 A CN 202011293705A CN 112385706 A CN112385706 A CN 112385706A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title claims description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 61
- 239000008267 milk Substances 0.000 claims abstract description 61
- 210000004080 milk Anatomy 0.000 claims abstract description 61
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000010008 shearing Methods 0.000 claims abstract description 32
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000011575 calcium Substances 0.000 claims abstract description 25
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 23
- 229940069978 calcium supplement Drugs 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000020247 cow milk Nutrition 0.000 claims abstract description 15
- 238000005057 refrigeration Methods 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 8
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 9
- 239000002068 microbial inoculum Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000009496 Juglans regia Nutrition 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 238000005070 sampling Methods 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 235000020234 walnut Nutrition 0.000 claims description 7
- 240000007049 Juglans regia Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 239000002054 inoculum Substances 0.000 description 8
- 241000282414 Homo sapiens Species 0.000 description 6
- 241000758789 Juglans Species 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 6
- 210000000988 bone and bone Anatomy 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000005027 intestinal barrier Anatomy 0.000 description 2
- 230000007358 intestinal barrier function Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/165—Paracasei
-
- 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
- A23V2400/169—Plantarum
-
- 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
- A23V2400/175—Rhamnosus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for processing calcium-supplementing yoghourt, which comprises the following steps: A. treating cow milk and then refrigerating; B. adding a zymophyte agent into the treated milk for fermentation treatment; C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid; D. grinding the calcium supplement tablets to obtain calcium tablet powder; E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt; F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
Description
Technical Field
The invention relates to the technical field of calcium supplement yoghourt processing, in particular to a method for processing calcium supplement yoghourt.
Background
The yoghourt is a milk product which is prepared by taking milk as a raw material, sterilizing, adding beneficial bacteria (leavening agent) into the milk, fermenting, cooling and filling. At present, most of yoghourt products in the market are in a solidification type, a stirring type and a fruit flavor type added with various auxiliary materials such as fruit juice, jam and the like, and the yoghourt not only keeps all the advantages of milk, but also makes good use of advantages and avoids disadvantages in certain aspects through the processing process and becomes a nutritional health-care product more suitable for human beings; the existing yoghourt has single taste and low calcium content, and is not beneficial to the absorption of human bodies, so the existing yoghourt processing technology is required to be improved.
Disclosure of Invention
The invention aims to provide a method for processing calcium-supplementing yoghourt so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
Preferably, the milk treatment method in the step A is as follows: adding skimmed milk powder 2-3 wt% of fresh milk into fresh milk, mixing, homogenizing, heating to 80-90 deg.C, holding the temperature for 4-8min, microwave sterilizing, and cooling to 30-35 deg.C.
Preferably, the fermentation inoculum in step B consists of 20% of streptococcus thermophilus, 10% of lactobacillus bulgaricus, 10% of lactobacillus casei, 20% of lactobacillus plantarum, 20% of lactobacillus paracasei and 20% of lactobacillus rhamnosus.
Preferably, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 40-42 ℃, sampling is carried out after fermentation is carried out for 6-8 h, the acidity is detected, and the fermentation end point of the yoghourt is 70-80T.
Preferably, the shear rate in the step C is 400-500 rpm, and the time is 20min-30 min.
Preferably, the processing method of the calcium supplement tablet in the step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 55-60 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
Preferably, the pH value is adjusted to 3-4 in the step E.
Preferably, the refrigeration temperature in the step F is 0-3 ℃ and the time is 10-12 h.
Compared with the prior art, the invention has the beneficial effects that: the processing method adopted by the invention is simple to operate, the obtained yoghourt has good taste, high calcium content and long storage time, and is easy to be absorbed by human bodies, and nutrient components are not easy to lose in the processing process; the fermentation inoculant added in the invention can participate in intestinal barrier systems of various stages of a human body, and each flora can grow in a balanced manner and supplement each other, so that the single colonies are prevented from being dissolved and damaged by digestive juice through a digestive tract, and the number of colonies with probiotic functions is ensured; the added calcium supplement tablet has high calcium content, can promote the absorption of calcium and phosphorus by small intestine, reduce loss, and promote the decalcification of old bone and the formation of new bone.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
In this embodiment, the milk processing method in step a is as follows: adding skimmed milk powder 2 wt% of fresh milk into fresh milk, mixing, homogenizing in a homogenizer, heating to 80 deg.C, holding the temperature for 4min, microwave sterilizing, and cooling to 30 deg.C.
In this example, the fermentation inoculum in step B consists of 20% streptococcus thermophilus, 10% lactobacillus bulgaricus, 10% lactobacillus casei, 20% lactobacillus plantarum, 20% lactobacillus paracasei, and 20% lactobacillus rhamnosus.
In the embodiment, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 40 ℃, sampling is performed after fermentation is performed for 6 hours, the acidity is detected, and the fermentation end point of the yoghourt is 70-degree T.
In this example, the shear rate in step C was 400 rpm for 20 min.
In this embodiment, the processing method of the calcium supplement tablet in step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 55 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
In this example, the pH was adjusted to 3 in step E.
In this example, the cooling temperature in step F was 0 ℃ and the cooling time was 10 hours.
Example two:
a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
In this embodiment, the milk processing method in step a is as follows: adding skimmed milk powder 3 wt% of fresh milk into fresh milk, mixing, homogenizing in a homogenizer, heating to 90 deg.C, holding the temperature for 8min, microwave sterilizing, and cooling to 35 deg.C.
In this example, the fermentation inoculum in step B consists of 20% streptococcus thermophilus, 10% lactobacillus bulgaricus, 10% lactobacillus casei, 20% lactobacillus plantarum, 20% lactobacillus paracasei, and 20% lactobacillus rhamnosus.
In the embodiment, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 42 ℃, sampling is performed after fermentation is performed for 8 hours, the acidity is detected, and the fermentation end point of the yogurt is 80 degrees T.
In this example, the shear rate in step C was 500 rpm for 30 min.
In this embodiment, the processing method of the calcium supplement tablet in step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 60 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
In this example, the pH was adjusted to 4 in step E.
In this example, the cooling temperature in step F was 3 ℃ and the cooling time was 12 hours.
Example three:
a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
In this embodiment, the milk processing method in step a is as follows: adding skimmed milk powder 2 wt% of fresh milk into fresh milk, mixing, homogenizing in a homogenizer, heating to 82 deg.C, holding the temperature for 5min, microwave sterilizing, and cooling to 31 deg.C.
In this example, the fermentation inoculum in step B consists of 20% streptococcus thermophilus, 10% lactobacillus bulgaricus, 10% lactobacillus casei, 20% lactobacillus plantarum, 20% lactobacillus paracasei, and 20% lactobacillus rhamnosus.
In the embodiment, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 41 ℃, sampling is performed after fermentation is performed for 6 hours, the acidity is detected, and the fermentation end point of the yoghourt is 70-degree T.
In this example, the shear rate in step C was 420 rpm for 22 min.
In this embodiment, the processing method of the calcium supplement tablet in step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 60 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
In this example, the pH was adjusted to 3 in step E.
In this example, the cooling temperature in step F was 3 ℃ and the cooling time was 10 hours.
Example four:
a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
In this embodiment, the milk processing method in step a is as follows: adding skimmed milk powder 3 wt% of fresh milk into fresh milk, mixing, homogenizing in a homogenizer, heating to 88 deg.C, maintaining the temperature for 7min, microwave sterilizing, and cooling to 34 deg.C.
In this example, the fermentation inoculum in step B consists of 20% streptococcus thermophilus, 10% lactobacillus bulgaricus, 10% lactobacillus casei, 20% lactobacillus plantarum, 20% lactobacillus paracasei, and 20% lactobacillus rhamnosus.
In the embodiment, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 42 ℃, sampling is performed after fermentation is carried out for 7 hours, the acidity is detected, and the fermentation end point of the yoghourt is 80 degrees T.
In this example, the shear rate in step C was 480 rpm for 28 min.
In this embodiment, the processing method of the calcium supplement tablet in step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 58 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
In this example, the pH was adjusted to 3 in step E.
In this example, the cooling temperature in step F was 1 ℃ and the cooling time was 11 hours.
Example five:
a method for processing calcium-supplementing yoghourt comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
In this embodiment, the milk processing method in step a is as follows: adding skimmed milk powder 3 wt% of fresh milk into fresh milk, mixing, homogenizing in a homogenizer, heating to 85 deg.C, holding the temperature for 6min, microwave sterilizing, and cooling to 33 deg.C.
In this example, the fermentation inoculum in step B consists of 20% streptococcus thermophilus, 10% lactobacillus bulgaricus, 10% lactobacillus casei, 20% lactobacillus plantarum, 20% lactobacillus paracasei, and 20% lactobacillus rhamnosus.
In the embodiment, in the step B, cow milk and the fermentation microbial inoculum are mixed and then added into a fermentation tank, the mixture is fully stirred and then fermented, the fermentation temperature is 41 ℃, sampling is performed after fermentation is carried out for 7 hours, the acidity is detected, and the fermentation end point of the yoghourt is 75-degree T.
In this example, the shear rate in step C was 450 rpm for 25 min.
In this embodiment, the processing method of the calcium supplement tablet in step D is as follows:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 58 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
In this example, the pH was adjusted to 3 in step E.
In this example, the cooling temperature in step F was 2 ℃ and the cooling time was 11 hours.
Experimental example:
the calcium content of the calcium-supplementing yoghourt prepared by the embodiments of the invention is detected, and the obtained data is as follows:
| calcium content (%) | |
| Comparative example | 1.2 |
| Example one | 8.5 |
| Example two | 8.5 |
| EXAMPLE III | 8.7 |
| Example four | 8.4 |
| EXAMPLE five | 8.8 |
The processing method adopted by the invention is simple to operate, the obtained yoghourt has good taste, high calcium content and long storage time, and is easy to be absorbed by human bodies, and nutrient components are not easy to lose in the processing process; the fermentation inoculant added in the invention can participate in intestinal barrier systems of various stages of a human body, and each flora can grow in a balanced manner and supplement each other, so that the single colonies are prevented from being dissolved and damaged by digestive juice through a digestive tract, and the number of colonies with probiotic functions is ensured; the added calcium supplement tablet has high calcium content, can promote the absorption of calcium and phosphorus by small intestine, reduce loss, and promote the decalcification of old bone and the formation of new bone.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A method for processing calcium-supplementing yoghourt is characterized by comprising the following steps: the method comprises the following steps:
A. treating cow milk and then refrigerating;
B. adding a zymophyte agent into the treated milk for fermentation treatment;
C. adding the fermented milk into a shearing machine for shearing to obtain shearing liquid;
D. grinding the calcium supplement tablets to obtain calcium tablet powder;
E. adding calcium tablet powder into the shearing liquid uniformly, and adjusting pH value with citric acid to obtain yogurt;
F. and finally, putting the yoghourt into a refrigerator for refrigeration to obtain the calcium-supplementing yoghourt.
2. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: the milk treatment method in the step A comprises the following steps: adding skimmed milk powder 2-3 wt% of fresh milk into fresh milk, mixing, homogenizing, heating to 80-90 deg.C, holding the temperature for 4-8min, microwave sterilizing, and cooling to 30-35 deg.C.
3. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: the fermentation microbial inoculum in the step B consists of 20 percent of streptococcus thermophilus, 10 percent of lactobacillus bulgaricus, 10 percent of lactobacillus casei, 20 percent of lactobacillus plantarum, 20 percent of lactobacillus paracasei and 20 percent of lactobacillus rhamnosus.
4. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: and in the step B, mixing cow milk and the fermentation microbial inoculum, adding the mixture into a fermentation tank, fully stirring, fermenting at the fermentation temperature of 40-42 ℃ for 6-8 h, sampling to detect acidity, and fermenting the yogurt at the fermentation end point of 70-80T.
5. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: the shear rate in the step C is 400-500 r/min, and the time is 20-30 min.
6. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: the processing method of the calcium supplement tablets in the step D comprises the following steps:
a. mixing fishbone powder, sesame powder and walnut powder, and adding the mixture into a mixer for sufficient mixing to obtain mixed powder;
b. adding the mixed powder into fresh milk, adding into a stirrer, heating and stirring at 55-60 deg.C for 30min, and slowly cooling to room temperature to obtain mixed milk;
c. and drying the mixed milk, and tabletting to obtain the calcium-supplementing milk tablet.
7. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: and E, adjusting the pH value to 3-4.
8. The method for processing the calcium-supplementing yoghourt according to claim 1, which is characterized in that: and F, refrigerating at 0-3 ℃ for 10-12 h.
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