CN114557387A - Fresh ginseng probiotic freeze-dried yogurt block and preparation method thereof - Google Patents
Fresh ginseng probiotic freeze-dried yogurt block and preparation method thereof Download PDFInfo
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- CN114557387A CN114557387A CN202210031056.8A CN202210031056A CN114557387A CN 114557387 A CN114557387 A CN 114557387A CN 202210031056 A CN202210031056 A CN 202210031056A CN 114557387 A CN114557387 A CN 114557387A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- 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
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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
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- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
- A23C9/1307—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
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- 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
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- 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
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- 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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- 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
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- A23V2400/513—Adolescentes
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- 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
- A23V2400/515—Animalis
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- 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
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
A fresh ginseng probiotic freeze-dried yogurt block and a preparation method thereof relate to the technical field of dairy product processing; the method comprises the following steps: 1) cleaning fresh Ginseng radix, pulverizing, lyophilizing, and micronizing to obtain fresh Ginseng radix lyophilized powder; 2) adding the fresh ginseng freeze-dried powder into raw milk, and homogenizing to obtain a mixture; 3) inoculating a starter and the probiotic composition, uniformly stirring, performing primary fermentation, heating and performing secondary fermentation to obtain a fresh ginseng probiotic yogurt base material; 4) uniformly stirring drinking water, whey powder, maltose syrup, white granulated sugar, edible corn starch and pectin, adding the fresh ginseng probiotic yogurt base material, uniformly mixing, filtering and homogenizing; 5) pouring into a forming tray, pre-freezing, quick-freezing, and freeze-drying. The invention solves the problems of storage, bioavailability, yoghourt shelf life, poor mouthfeel, single taste and the like of the fresh ginseng, and the product is crisp and delicious, contains active probiotics and also improves the bioavailability of the fresh ginseng.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and particularly relates to a fresh ginseng probiotic freeze-dried yogurt block and a preparation method thereof.
Background
The trend of functional food zero-eating is more and more obvious, consumer groups are also more and more younger, and the health preserving beer, the medlar and the cola boiled ginger are taken as a high summary of the health preserving portrait of the current generation of young people. According to the popular selling of the health tea, the medlar and the honey on the E-business platform, young people can project the eyes to wider food with homology of medicine and food, so that the consumption trend of health maintenance and youth and the health cognition and diet concept of health maintenance youths are reflected, and a new course behind self-confidence of culture, namely Chinese nourishing, is refracted. The Chinese style has obvious nourishing advantages. Compared with western health care, the health preserving way advocated by Chinese style nourishing is already integrated into the living habits of Chinese consumers. In the cognition of Chinese consumers, high-end traditional nourishing food materials such as cubilose, donkey-hide gelatin, sericin, ginseng and the like are all required to be eaten through complex steps such as food material treatment, boiling, stewing and the like, and along with the acceleration of the current modernization process of China, the food materials are only popular among deep consumer groups or in gift delivery scenes for a long time, and the traditional eating mode cannot meet the quick and convenient use requirements of young people in the living state.
Fresh ginseng, also called active ginseng, has a statement of high fresh eating value of traditional Chinese medicines in traditional Chinese medicinal materials, and can play a role in tonifying primordial qi. The earliest treatise on pharmacology in China, Shen nong Ben Cao Jing, carries: ginseng, sweet in taste and slightly cold in nature, has the effects of nourishing five internal organs, calming mind, stopping palpitation, eliminating pathogenic factors, improving eyesight, developing heart and intelligence, and prolonging life after long-term taking. However, most of the existing ginseng processing methods still use traditional processing methods, such as sun drying, boiling drying, drying by distillation, and the like, heat-sensitive active substances in the fresh ginseng can be lost, such as malonyl ginsenoside can be degraded or even not degraded through heat treatment, other nutritional ingredients can be lost, and the ingredients and the drug property can be changed.
The vacuum freeze drying technology is different from the traditional drying and fresh-keeping technology, and the prepared freeze-dried yogurt block can keep complete nutrition, flavor and taste as far as possible; the rehydration performance is extremely strong, and the original state can be recovered within seconds to minutes by adding some water; the storage property is good, and the product can be stored for more than one year at normal temperature; the weight is extremely low, the transportation cost can be greatly reduced, and the like. Most of products in the current market are freeze-dried yogurt blocks mainly made of fruits, and no freeze-dried yogurt blocks with probiotic functions appear, for example, the invention patent with the patent application number of 201010518855.5 is only to simply mix and freeze-dry yogurt and fruit granules, and lacks probiotics and functional attributes.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a preparation method of the fresh ginseng probiotics freeze-dried yogurt block, which can effectively improve the number of viable bacteria of probiotics in the yogurt and the conversion rate of effective components in the fresh ginseng and can prolong the shelf life of the product;
the invention aims to provide the fresh ginseng probiotic freeze-dried yogurt block which is good in taste, unique in flavor, long in shelf life and good in health care effect.
One of the purposes of the invention is realized by adopting the following technical scheme:
a preparation method of fresh ginseng probiotic freeze-dried yogurt block comprises the following steps:
1) cleaning fresh Ginseng radix, pulverizing, lyophilizing, and micronizing to obtain fresh Ginseng radix lyophilized powder;
2) adding the fresh ginseng freeze-dried powder into raw milk, adding a sweetening agent, uniformly stirring, and homogenizing to obtain a mixture;
3) adding a leavening agent and a probiotic composition into the mixture, uniformly stirring, performing primary fermentation, heating, performing secondary fermentation, cooling when the acidity is a limited value, and slowly stirring to obtain a fresh ginseng probiotic yogurt base material;
4) uniformly stirring drinking water, whey powder, maltose syrup, white granulated sugar, edible corn starch and pectin, adding the fresh ginseng probiotic yogurt base material, uniformly mixing, filtering and homogenizing to obtain fresh ginseng probiotic freeze-dried yogurt slurry;
5) and pouring the fresh ginseng probiotic freeze-dried yoghourt slurry into a forming tray, pre-freezing, quickly freezing, freeze-drying, demolding and packaging to obtain the fresh ginseng probiotic freeze-dried yoghourt block.
Further, in the step 1), cleaning the fresh ginseng to remove soil through a full-automatic spray cleaning machine for 3-5 times, crushing the dried fresh ginseng by using a crusher, pre-freezing the crushed ginseng in a freezer at-25 to-35 ℃ for 4-6 hours, and then pushing the crushed ginseng into a freeze-drying bin for drying, wherein the sublimation drying time is 7-9 hours, the desorption drying temperature is 28-32 ℃, and the desorption drying time is 5-7 hours; pulverizing with an airflow ultramicro pulverizer to obtain the fresh ginseng freeze-dried powder with the fineness of 900 plus 1100 meshes.
Further, in the step 2), the sweetener is one or more of white granulated sugar, erythritol, stevioside, fructo-oligosaccharide or mogroside; the addition amount of the fresh ginseng freeze-dried powder is 0.3-0.5 wt%.
Further, in the step 2), the temperature of the mixture is maintained at 60-70 ℃, the homogenizing pressure is 100-200 bar, and the homogenizing time is 7-8 s.
Further, in step 2), after homogenizing, the material is pasteurized under the following conditions: keeping the temperature at 90-95 ℃ for 5-10 min.
Further, in the step 3), the leavening agent is a composition of lactobacillus bulgaricus and streptococcus thermophilus, the lactobacillus bulgaricus and the streptococcus thermophilus are combined according to the proportion of 1: 0.8-1.2, and the addition amount of the leavening agent is 1-3 wt%.
Further, in the step 3), the probiotic composition is any one or more of lactobacillus plantarum, bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium breve and bifidobacterium longum, the addition amount of the probiotic composition is 0.2-0.5 wt%, and the viable count is (0.95-1.05) × 1010CFU/g。
Further, in the step 3), the temperature of the first fermentation is 35-37 ℃, and the time of the first fermentation is 4-6 hours; the temperature of the second fermentation is 40-43 ℃, and the time of the second fermentation is 4-6 h; the limiting value of the acidity is 70-80 DEG T, the cooling temperature is 25-30 ℃, and the slow stirring time is 5-10 min.
Further, in the step 4), the homogenizing pressure is 100-200 bar;
the pre-freezing step is to place the mixture into a quick-freezing warehouse for pre-freezing for 4 to 6 hours at a temperature of between 45 ℃ below zero and 35 ℃ below zero;
and freeze-drying is carried out in a vacuum freeze-drying chamber, wherein the sublimation drying time is 8-12 h, and the desorption drying temperature and time are 28-32 ℃/4-6 h.
The second purpose of the invention is realized by adopting the following technical scheme:
the fresh ginseng probiotic freeze-dried yogurt block is prepared by a preparation method of the fresh ginseng probiotic freeze-dried yogurt block and comprises the following components in parts by mass: 80-90 parts of raw milk, 0.3-0.5 part of fresh ginseng freeze-dried powder, 0.1-8 parts of sweetening agent, 5-10 parts of drinking water, 5-10 parts of whey powder, 5-10 parts of maltose syrup, 2-5 parts of white granulated sugar, 1-3 parts of edible corn starch and 0.5-1 part of pectin.
Compared with the prior art, the invention has the beneficial effects that:
(1) the preparation method of the fresh ginseng probiotic freeze-dried yogurt block comprises the steps of cleaning, crushing, pre-freezing, freeze-drying, superfine grinding and the like on fresh ginseng to prepare the fresh ginseng freeze-dried powder, wherein the main innovation point is that the vacuum freeze-drying and superfine grinding process technology is adopted, compared with the traditional processes of decocting, steaming, sunning, baking and the like, most of active ingredients in the fresh ginseng can be reserved, the loss of a thermosensitive component, namely malonyl saponin is little, and the fresh ginseng probiotic freeze-dried yogurt block is cool and mild and is suitable for most people; micronizing the particles to increase surface area and porosity, break cell wall, and increase dissolution rate and content of Ginseng radix active ingredient. On the basis of keeping stable components and mild drug property, the bioavailability of the ginseng can be improved, the dosage can be reduced, and the activity effect can be enhanced.
(2) The fresh ginseng probiotic yogurt base material with a large number of probiotic live bacteria is prepared by mixing, stirring, homogenizing, pasteurizing, double-stage fermentation and other procedures of raw milk, fresh ginseng freeze-dried powder and the like, and the main innovation point is that the fermentation process is improved, the raw milk, the fresh ginseng freeze-dried powder and a sweetening agent are mixed, cooled to 35-37 ℃, and then inoculated with a fermentation agent and a probiotic composition, and are uniformly stirred and subjected to primary fermentation, so that the probiotics are rapidly proliferated at the optimum growth temperature; then heating to 40-43 ℃, and performing secondary fermentation to enable the probiotics to carry out biological metabolism on the effective components of the fresh ginseng freeze-dried powder, thereby improving the quality of the ginseng freeze-dried powderThe conversion rate of the effective components is obviously changed in the probiotic viable count compared with the probiotic yogurt prepared by the common yogurt fermentation process by adopting the two-stage fermentation method, and the viable count of the probiotics can be increased by 1-2 orders of magnitude after the fermentation is finished compared with the common fermentation process, namely the viable count of the probiotics in the yogurt is 108Increase cfu/g to 109cfu/g～1010cfu/g; the fermentation process proves that the probiotics can be rapidly proliferated at a proper fermentation temperature, the biological fermentation of the probiotics to the fresh ginsenoside can be promoted, the bioavailability and the bioactivity are improved, the taste of the fresh ginseng and the flavor of the yoghourt are improved, and the nutritional structure of the product is enriched.
(3) The preparation method comprises the steps of uniformly stirring drinking water, whey powder, maltose syrup, white granulated sugar, edible corn starch, pectin and the like, uniformly mixing with a fresh ginseng probiotic yoghourt base material, homogenizing, pouring the material into a forming disc, pre-freezing the material in a quick-freezing warehouse at-40 ℃ for 4-6 hours, then pushing the material into a vacuum freeze-drying warehouse for freeze-drying, demolding and packaging to obtain the fresh ginseng probiotic freeze-dried yoghourt block. Compared with liquid fresh ginseng probiotic yogurt, the probiotic can be better preserved, the shelf life of the product can be prolonged, the product can be preserved for at least 12-18 months at normal temperature, the carrying is convenient, and the logistics cost is saved; the yogurt can be restored into a cup of yogurt after rehydration, and the application scenes are diversified.
(4) The fresh ginseng probiotic freeze-dried yogurt block is crisp and delicious, contains active probiotics, improves the bioavailability of fresh ginseng, improves the mouthfeel, prolongs the shelf life of products and is convenient to carry; the flavor of the fresh ginseng and the flavor of the yoghourt are fused to form unique taste, and the product has very good product characteristics.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A preparation method of fresh ginseng probiotic freeze-dried yogurt blocks comprises the following steps:
1) cleaning fresh ginseng with a full-automatic spray cleaning machine to remove soil, cleaning for 4 times, pulverizing the dried fresh ginseng with a pulverizer, pre-freezing for 5h at-30 deg.C, and drying in a freeze-drying chamber for 8h, at 30 deg.C/6 h; pulverizing with an airflow micronizer to obtain fresh Ginseng radix lyophilized powder with fineness of 1000 mesh;
2) heating raw milk to 65 ℃, adding 0.3% of fresh ginseng freeze-dried powder and a sweetening agent, stirring and adding into a mixing tank, and fully and uniformly stirring to obtain a mixture; wherein the sweetener is white granulated sugar, and the addition amount is 8%;
3) maintaining the temperature of the mixture at 60 ℃, and homogenizing by a high-pressure homogenizer; homogenizing at 150bar for 7 s; after homogenizing, pasteurizing at 80 deg.C for 10 min;
4) cooling the sterilized mixture to 36 ℃, inoculating 2% of leavening agent and 0.5% of probiotic composition, stirring uniformly, and performing primary fermentation for 4 h; heating to 41 deg.C, and fermenting for 4 hr for the second time, wherein the probiotic composition is Lactobacillus plantarum, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium breve, and Bifidobacterium longum mixed at a ratio of 2:1:1:1: 1; the leaven is a composition of lactobacillus bulgaricus and streptococcus thermophilus mixed at a ratio of 1: 1.
5) When the fermentation is carried out until the acidity is 75 DEG T, the fermentation is cooled to the temperature of 25 ℃, and the demulsification is carried out by slowly stirring for 5min, so as to obtain the fresh ginseng probiotic yogurt base material;
6) uniformly stirring 5% whey powder, 5% maltose syrup, 4% white sugar, 2% edible corn starch, 0.5% pectin and the like with drinking water, filtering out undissolved materials, uniformly mixing with a fresh ginseng probiotic yogurt base material, and homogenizing under the condition of 150bar to obtain a mixed material; pouring the mixed material into a forming tray, and pre-freezing the mixed material in a quick freezing warehouse at the temperature of minus 40 ℃ for 4 hours; pushing the quick-frozen material into a vacuum freeze-drying bin for freeze-drying, wherein the sublimation drying time is 8 hours; and (4) resolving and drying at the temperature and for 30 ℃/4h, demolding, and packaging to obtain the fresh ginseng probiotic freeze-dried yogurt block.
Example 2
A preparation method of a fresh ginseng probiotic freeze-dried yoghurt block comprises the following steps:
1) cleaning fresh ginseng with a full-automatic spray cleaning machine to remove soil, cleaning for 3 times, pulverizing the dried fresh ginseng with a pulverizer, pre-freezing for 5h at-30 deg.C, and drying in a freeze-drying chamber for 8h, at 30 deg.C/6 h; pulverizing with an airflow micronizer to obtain fresh Ginseng radix lyophilized powder with fineness of 900 mesh;
2) heating raw milk to 65 ℃, adding 0.5% of fresh ginseng freeze-dried powder and a sweetening agent, stirring and adding into a mixing tank, and fully and uniformly stirring to obtain a mixture; wherein the sweetener is erythritol;
3) maintaining the temperature of the mixture at 60 ℃, and homogenizing by a high-pressure homogenizer; homogenizing at 100bar for 8 s; after homogenizing, pasteurizing at 95 deg.C for 5 min;
4) cooling the sterilized mixture to 35 ℃, inoculating 2% of leavening agent and 0.5% of probiotic composition, stirring uniformly, and performing primary fermentation for 5 h; heating to 40 ℃, and performing secondary fermentation for 5 hours, wherein the probiotic composition is a mixture of lactobacillus plantarum, bifidobacterium adolescentis, bifidobacterium animalis and bifidobacterium breve in a ratio of 1:1:1: 1; the leaven is a composition of lactobacillus bulgaricus and streptococcus thermophilus mixed in a ratio of 1: 1;
5) when the fermentation is carried out to the acidity of 70 DEG T, the fermentation is cooled to the temperature of 25 ℃, and the demulsification is carried out by slowly stirring for 5min, so as to obtain the fresh ginseng probiotic yogurt base material;
6) uniformly stirring 5% whey powder, 5% maltose syrup, 4% white sugar, 2% edible corn starch, 0.5% pectin and the like with drinking water, filtering undissolved materials, uniformly mixing with a fresh ginseng probiotic yogurt base material, and homogenizing under the condition of 100bar to obtain a mixed material; pouring the mixed material into a forming tray, and pre-freezing the mixed material in a quick freezing warehouse at the temperature of minus 40 ℃ for 6 hours; pushing the quick-frozen material into a vacuum freeze-drying bin for freeze-drying, wherein the sublimation drying time is 12 hours; resolving and drying at 30 ℃/6h, demolding, and packaging to obtain the fresh ginseng probiotic freeze-dried yogurt block.
Example 3
A preparation method of fresh ginseng probiotic freeze-dried yogurt blocks comprises the following steps:
1) cleaning fresh ginseng with a full-automatic spray cleaning machine to remove soil, cleaning for 4 times, crushing the dried fresh ginseng with a crusher, pre-freezing the crushed ginseng in a-30 ℃ freezer for 5 hours, pushing the crushed ginseng into a freeze-drying bin for drying, performing sublimation drying for 8 hours, and analyzing the drying temperature and time at 30 ℃/6 hours; pulverizing with an airflow micronizer to obtain fresh Ginseng radix lyophilized powder with fineness of 1100 mesh;
2) heating raw milk to 70 ℃, adding 0.5% of fresh ginseng freeze-dried powder and a sweetening agent, stirring and adding into a mixing tank, and fully and uniformly stirring to obtain a mixture; wherein the sweetener is white granulated sugar;
3) maintaining the temperature of the mixture at 65 ℃, and homogenizing the mixture by a high-pressure homogenizer; homogenizing at 200bar for 7 s; after homogenizing, pasteurizing at 80 deg.C for 10 min;
4) cooling the sterilized mixture to 37 ℃, inoculating 2% of leavening agent and 0.5% of probiotic composition, stirring uniformly, and performing primary fermentation for 6 h; heating to 43 deg.C, and fermenting for 6 hr for the second time, wherein the probiotic composition is Lactobacillus plantarum, Bifidobacterium adolescentis, Bifidobacterium breve, and Bifidobacterium longum mixed at a ratio of 2:1:1: 1; the leaven is a composition of lactobacillus bulgaricus and streptococcus thermophilus mixed at a ratio of 1: 1.
5) When the fermentation is carried out to the acidity of 80 DEG T, the fermentation liquid is cooled to the temperature of 30 ℃, and the fermentation liquid is stirred slowly for 5min for demulsification to obtain the fresh ginseng probiotic yogurt base material;
6) stirring 8% whey powder, 5% maltose syrup, 6% white sugar, 2% edible corn starch, 0.5% pectin with drinking water, filtering to remove undissolved material, mixing with fresh Ginseng radix probiotic yogurt base material, and homogenizing under 200bar to obtain mixed material; pouring the mixed material into a forming tray, and pre-freezing the mixed material in a quick freezing warehouse at the temperature of minus 40 ℃ for 4 hours; pushing the quick-frozen material into a vacuum freeze-drying bin for freeze-drying, wherein the sublimation drying time is 8 hours; resolving and drying at the temperature and for 30 ℃/4h, demolding, and packaging to obtain the fresh ginseng probiotic freeze-dried yogurt block.
Comparative example 1
Comparative example 1 differs from example 1 in that: in the step 4), the starter culture and the probiotic composition are inoculated at 36 ℃, uniformly stirred and fermented for 8 hours. The ingredients and other preparation steps of the fresh ginseng probiotic freeze-dried yoghurt block are the same as those of the example 1.
Comparative example 2
Comparative example 2 differs from example 1 in that: in the step 1), the dried fresh ginseng is crushed by a crusher, and then water is added into a pulping machine to prepare fresh ginseng pulp to replace fresh ginseng freeze-dried powder to be added into the process in the step 2). The ingredients and other preparation steps of the fresh ginseng probiotic freeze-dried yoghurt block are the same as those of the example 1.
Comparative example 3
Comparative example 3 differs from example 1 in that: in the step 2), fresh ginseng freeze-dried powder is not added, and is added in the step 6) in an equivalent manner. The ingredients and other preparation steps of the fresh ginseng probiotic freeze-dried yoghurt block are the same as those of the example 1.
Comparative example 4
Comparative example 4 differs from example 1 in that: in step 4), the probiotic composition is not added, but is added after the homogenization process in step 6). The ingredients and other preparation steps of the fresh ginseng probiotic freeze-dried yoghurt block are the same as those of the example 1.
Performance test
The products prepared in examples 1 to 3 and comparative examples 1 to 4 were subjected to comprehensive evaluation from sensory evaluation, total lactic acid bacteria count change, and conversion rate of ginsenoside to rare ginsenoside, respectively. The sensory evaluation was performed by comprehensive evaluation of taste, color, texture and odor, and the total score was 100. The data of the results are shown in Table 1.
TABLE 1 test results
| Item | Sensory scoring | Total lactic acid bacteria count/cfu/g | Rare ginsenoside conversion/%) |
| Example 1 | 98 | 3.5×1010 | 85.2 |
| Example 2 | 94 | 2.1×1010 | 81.3 |
| Example 3 | 93 | 2.8×1010 | 82.8 |
| Comparative example 1 | 91 | 2.2×108 | 64.3 |
| Comparative example 2 | 85 | 1.1×1010 | 78.9 |
| Comparative example 3 | 88 | 7.5×109 | 0 |
| Comparative example 4 | 82 | 3.5×108 | 0 |
As can be seen from Table 1, in the aspect of sensory evaluation, compared with comparative examples 1 to 4, the fresh ginseng probiotic freeze-dried yogurt blocks prepared in the examples 1 to 3 are moderate in sweetness and sourness, crisp in mouthfeel, unique in flavor, and uniform and consistent in color, and have the fresh fragrance of fresh ginseng and the sweet taste of yogurt without aftertaste and unsavoidable taste. As can be seen from the data, example 1 has the highest score and is the most preferred example.
As can be seen from the total lactic acid bacteria counts of examples 1 to 3 and comparative examples 1 to 4, the total lactic acid bacteria counts of examples 1 to 3 were all increased by 1 to 2 orders of magnitude compared to comparative examples 1, 3 and 4, wherein the viable cell count of example 1 was the largest and reached 3.5X 1010cfu/g, which shows that the probiotics can be proliferated under proper fermentation conditions by the process, beneficial effects are produced, and meanwhile, the nutrient components in the fresh ginseng can also promote the proliferation of the probiotics.
According to the biological activity conversion rate data of the embodiments 1-3 and the comparative examples 1-4, the conversion rates of the rare ginsenoside of the embodiments 1-3 are higher than those of the comparative examples 1-4, and the total lactobacillus data analysis is integrated, so that the proliferation of probiotics and the biological conversion of the probiotics to active ingredients of the fresh ginseng are realized, the biological utilization rate and the biological activity are improved, the taste and the flavor of the fresh ginseng are improved, the quality guarantee period of the product is prolonged, and the fresh ginseng is convenient to carry and eat.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. A preparation method of fresh ginseng probiotic freeze-dried yogurt blocks is characterized by comprising the following steps:
1) cleaning fresh Ginseng radix, pulverizing, lyophilizing, and micronizing to obtain fresh Ginseng radix lyophilized powder;
2) adding the fresh ginseng freeze-dried powder into raw milk, adding a sweetening agent, uniformly stirring, and homogenizing to obtain a mixture;
3) adding a leavening agent and a probiotic composition into the mixture, uniformly stirring, performing primary fermentation, heating, performing secondary fermentation, cooling when the acidity is a limited value, and slowly stirring to obtain a fresh ginseng probiotic yogurt base material;
4) uniformly stirring drinking water, whey powder, maltose syrup, white granulated sugar, edible corn starch and pectin, adding the fresh ginseng probiotic yogurt base material, uniformly mixing, filtering and homogenizing to obtain fresh ginseng probiotic freeze-dried yogurt slurry;
5) and pouring the fresh ginseng probiotic freeze-dried yoghourt slurry into a forming tray, pre-freezing, quickly freezing, freeze-drying, demolding and packaging to obtain the fresh ginseng probiotic freeze-dried yoghourt block.
2. The preparation method of the fresh ginseng probiotic freeze-dried yogurt block as claimed in claim 1, wherein in the step 1), the fresh ginseng is cleaned from mud by a full-automatic spray cleaning machine for 3-5 times, the dried fresh ginseng is crushed by a crusher, is put into a freezer at-25 to-35 ℃ for pre-freezing for 4-6 hours, is then pushed into a freeze-drying bin for drying, and is subjected to sublimation drying for 7-9 hours, wherein the desorption drying temperature is 28-32 ℃ and the desorption drying time is 5-7 hours; pulverizing with an airflow ultramicro pulverizer to obtain the fresh ginseng freeze-dried powder with the fineness of 900 plus 1100 meshes.
3. The preparation method of the fresh ginseng probiotic freeze-dried yogurt block according to claim 1, wherein in the step 2), the sweetener is one or more of white granulated sugar, erythritol, stevioside, fructo-oligosaccharide or mogroside; the addition amount of the fresh ginseng freeze-dried powder is 0.3-0.5 wt%.
4. The method for preparing the fresh ginseng probiotic freeze-dried yogurt block according to claim 1, wherein in the step 2), the temperature of the mixture is maintained at 60-70 ℃, the homogenization pressure is 100-200 bar, and the homogenization time is 7-8 s.
5. The method for preparing the fresh ginseng probiotic freeze-dried yogurt block according to claim 1, wherein in the step 2), the material is further pasteurized after being homogenized, and the pasteurizing conditions are as follows: keeping the temperature at 90-95 ℃ for 5-10 min.
6. The method for preparing the fresh ginseng probiotic freeze-dried yoghurt block as claimed in claim 1, wherein in the step 3), the leavening agent is a composition of lactobacillus bulgaricus and streptococcus thermophilus, the lactobacillus bulgaricus and the streptococcus thermophilus are combined according to a ratio of 1: 0.8-1.2, and the leavening agent is added in an amount of 1-3 wt%.
7. The method for preparing the fresh ginseng probiotic freeze-dried yoghurt block as claimed in claim 1, wherein in the step 3), the probiotic composition is any one or more of lactobacillus plantarum, bifidobacterium adolescentis, bifidobacterium animalis, bifidobacterium breve and bifidobacterium longum, the addition amount of the probiotic composition is 0.2-0.5 wt%, and the viable count is (0.95-1.05) × 1010CFU/g。
8. The preparation method of the fresh ginseng probiotic freeze-dried yogurt block as claimed in claim 1, wherein in the step 3), the temperature of the first fermentation is 35-37 ℃, and the time of the first fermentation is 4-6 h; the temperature of the second fermentation is 40-43 ℃, and the time of the second fermentation is 4-6 h; the limiting value of the acidity is 70-80 DEG T, the cooling temperature is 25-30 ℃, and the slow stirring time is 5-10 min.
9. The method for preparing the fresh ginseng probiotic freeze-dried yogurt block according to claim 1, wherein in the step 4), the homogenization pressure is 100 to 200 bar;
the pre-freezing step is to place the mixture into a quick-freezing warehouse for pre-freezing for 4 to 6 hours at a temperature of between 45 ℃ below zero and 35 ℃ below zero;
and freeze-drying is carried out in a vacuum freeze-drying bin, wherein the sublimation drying time is 8-12 h, and the resolution drying temperature and time are 28-32 ℃/4-6 h.
10. A fresh ginseng probiotic freeze-dried yoghurt block prepared by the preparation method of the fresh ginseng probiotic freeze-dried yoghurt block as claimed in any one of claims 1 to 9, which is characterized by comprising the following components in parts by mass: 80-90 parts of raw milk, 0.3-0.5 part of fresh ginseng freeze-dried powder, 0.1-8 parts of sweetening agent, 5-10 parts of drinking water, 5-10 parts of whey powder, 5-10 parts of maltose syrup, 2-5 parts of white granulated sugar, 1-3 parts of edible corn starch and 0.5-1 part of pectin.
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| CN115843874A (en) * | 2023-02-10 | 2023-03-28 | 漳州童世界食品有限公司 | Processing technology of nutritional freeze-dried yogurt blocks |
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