CN114617224B - Normal-temperature probiotic highland barley crystal ball processing device and technology thereof - Google Patents
Normal-temperature probiotic highland barley crystal ball processing device and technology thereof Download PDFInfo
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- CN114617224B CN114617224B CN202210311577.9A CN202210311577A CN114617224B CN 114617224 B CN114617224 B CN 114617224B CN 202210311577 A CN202210311577 A CN 202210311577A CN 114617224 B CN114617224 B CN 114617224B
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- highland barley
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Classifications
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The application relates to a normal-temperature probiotics highland barley crystal ball processing device and a normal-temperature probiotics highland barley crystal ball processing technology, and belongs to the technical field of food processing. The processing device comprises a highland barley grain stewing device (1), a powder spraying highland barley wrapping device (2), a crystal ball condensation circulating tank (3), a crystal ball cleaning tank (4), a highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device (5), an aseptic tank (6), a highland barley aseptic particle packaging machine (7), an aseptic air filter (8) and a cooling fan (9); the crushed highland barley particles enter a steaming device after being soaked, then the steamed highland barley enters a powder spraying highland barley coating device for wrapping, then the highland barley particles enter a crystal ball circulation tank for gel forming, the crystal ball after gel forming enters a cleaning tank for cleaning, then enters an ohmic sterilization tank for low-temperature sterilization and then is fermented, the fermented highland barley particles enter an aseptic filling machine for aseptic filling under the power condition of aseptic compressed air, and finally the produced highland barley crystal ball yoghourt probiotics can be stored at normal temperature and have good suspension property and chewing property.
Description
Technical Field
The application relates to a normal-temperature probiotics highland barley crystal ball processing device and a normal-temperature probiotics highland barley crystal ball processing technology, and belongs to the technical field of food processing.
Background
Highland barley is annual herbaceous plant of Gramineae and barley, is main foodstuff, fuel and livestock feed for residents in Tibetan area of China, and is also raw material for producing beer, medicine and health care products. The highland barley has great brewing value, moderate protein content and higher leaching rate of highland barley malt, and can basically replace the conventional brewing raw material common barley. Highland barley is a special type of barley, and has higher nutrient content than rice, wheat and corn, and is a crop for eating, feeding, brewing and medical use. In grain crops, highland barley has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like. The protein content is 6.35-21.00%, and the average value is 11.31%, which is higher than that of wheat, rice and corn. Starch levels of 40.54-67.68%, average 59.25%, generally 74-78% amylopectin, and some even up to or near 100%. Crude fat 1.18-3.09%, average 2.13%, lower than corn and oat, but higher than wheat and rice; it also contains oleic acid, linoleic acid, linolenic acid, etc. with cholesterol lowering effect; the soluble fiber and the total fiber content are higher than those of other cereal crops; highland barley is rich in B vitamins, vitamin C and the like; the trace elements of calcium, phosphorus, iron, copper, zinc, manganese and selenium are all higher than those of corn, wherein the content of iron is higher than that of wheat and rice. Highland barley contains 18 amino acids, especially the essential amino acids of human body are complete. The highland barley is frequently eaten to prepare food which is significant for supplementing daily essential amino acid requirement of organisms.
The probiotics can improve gastrointestinal tract of human body, and can be used as food ingredients. The addition of doctors to food is beneficial to providing nutritional value. If the probiotics and highland barley can be matched, the nutritional value of the probiotics and highland barley can be further improved.
At present, edible gel formed by reacting divalent calcium ions with sodium alginate is widely applied to the current food industry. However, the gel products in the current market have simple processing equipment, less products with the probiotics-containing gel products embedded in grains and poor taste and chewiness, and are required to be prepared at present or transported by a cold chain.
Disclosure of Invention
The application aims at overcoming the defects of the existing edible gel, breaking through the bottleneck of the existing gel manufacturing method, and providing a normal-temperature probiotic highland barley crystal ball processing device and a process thereof. The device and the process thereof ensure the continuity and the high efficiency of the normal temperature probiotics highland barley crystal ball processing. The processed product has good chewing property, good probiotics, and antibacterial pollution resistance under the condition of normal temperature preservation, and weak post-acid capability; meets the requirements of modern consumers and processors and has wide market value.
The aim of the application is achieved by the following technical scheme:
the processing device comprises a highland barley grain steaming device, a powder spraying highland barley coating device, a crystal ball condensation circulating pool, a crystal ball cleaning pool, a highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device, an aseptic tank, a highland barley aseptic particle packaging machine, an aseptic air filter and a cooling fan; a cooling fan is arranged on the highland barley grain cooking device, and the highland barley grain cooking device is connected with the powder spraying highland barley coating device and then connected with the crystal ball condensation circulating tank and the crystal ball cleaning tank; the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device is arranged behind the crystal ball cleaning pool, and is connected with the highland barley aseptic particle packaging machine after being communicated with the aseptic tank, and the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device and the aseptic tank are connected with the aseptic air filter.
The normal temperature probiotics highland barley crystal ball processing technology adopting the equipment comprises the following steps:
the crushed highland barley particles enter a highland barley particle stewing device for stewing after being soaked, the highland barley which is stewed and ripe (the maturity is 8) enters a powder spraying highland barley coating device for coating, then enters a crystal ball coagulation circulation tank for gel forming, the crystal ball after gel forming enters a crystal ball cleaning tank for cleaning, then enters a highland barley crystal ball low-temperature ohmic sterilization and ohmic sterilization tank in an aseptic fermentation device for low-temperature sterilization, after sterilization, is cooled to a certain temperature (42 ℃) and fermented in the aseptic fermentation device, enters an aseptic tank under the power condition of sterile compressed air after fermentation, then enters a highland barley aseptic particle packaging machine for aseptic filling, and finally the produced highland barley crystal ball yoghurt probiotics can be stored at normal temperature, and has good suspension property and chewing property.
A normal temperature probiotic highland barley crystal ball processing device and a process thereof comprise the following steps:
1. device readiness state
1) The preparation state of the sterilization front-stage equipment: the highland barley grain cooking device, the powder spraying highland barley coating device, the crystal ball condensation circulating tank and the crystal ball cleaning tank belong to sterilization front-stage equipment, and the highland barley grain cooking device determines that steam is opened and the pressure meets the requirements; adding the highland barley composite powder-spraying coating into a powder-spraying tank for standby; after the crystal ball condensation circulating pool and the crystal ball cleaning pool are prepared by circulating condensate and cleaning liquid, the temperature of the circulating pool is controlled at 50+/-3 ℃ and the crystal ball condensation circulating pool waits for the crystal ball.
2) Sterile field apparatus ready status:
a) Sterile compressed air preparation: after steam sterilization, the sterile air filter is filled with compressed air.
b) Preparing highland barley crystal balls by low-temperature ohmic sterilization and aseptic fermentation lines: the highland barley crystal ball is sterilized at low temperature and the sterile fermentation line is subjected to SIP (Sterilization-In-plane) by steam, and then sterile air is introduced for positive pressure protection to enter a waiting stage.
c) Sterile filling line preparation: after sterilization is completed, the sterile particle packaging machine enters a standby mode.
2. Equipment production and processing technology
Highland barley pretreatment: removing the skin of highland barley according to the requirement, screening out products with full grains, crushing the products into grains with the weight ratio of 2mmX to 2mm, soaking the highland barley in water for 6 hours according to the weight ratio of 1:2, and filtering water for later use;
boiling highland barley: the soaked highland barley passes through a highland barley grain stewing device, the temperature of the highland barley stewing center is more than or equal to 95 ℃, the stewing time is 20min, and the temperature of the highland barley is reduced to below 30 ℃ by a fan after the highland barley is stewed.
Coating and spraying powder on highland barley: the cooked highland barley is coated with powder spraying line through highland barley, the coated powder is placed in a powder spraying tower, and the coated powder spraying formula comprises calcium lactate powder, white granulated sugar, skim milk powder, whey protein powder, mineral matter package and oil in weight ratio of 1:0.5:2:0.5:0.1: and 0.1 percent of the total weight of highland barley by wet spray drying.
Preparing a crystal ball coagulant: the crystal ball coagulant is prepared from skimmed milk powder 3-4%, erythritol 2-3%, mullins whey protein powder F700-2%, composite modified starch (prepared by mixing acetate modified starch, hydroxypropyl starch and hydroxypropyl di-starch phosphate in a ratio of 3:2:1) 1-2%, sodium alginate 0.8-1.2%, and water at 70deg.C, and homogenizing with 20-25Mpa homogenizer.
Crystal ball condensation: the crystal ball coagulant is heated to 50-55 ℃ in a crystal ball coagulation circulating pool, and then bubbling is started to gel.
Cleaning the crystal balls: the crystal ball is cleaned by the process water and then enters a low-temperature ohmic sterilization and aseptic fermentation line.
Preparing an ohmic sterilizing liquid: the crystal ball liquid comprises 1-3 per mill of xanthan gum, 1-2 per mill of pectin, carrageenan, 7-8% of white granulated sugar, and homogenizing at 80deg.C with a 20-25Mpa homogenizer for use.
Ohmic sterilization: the crystal ball enters ohmic sterilization, the ohmic sterilization temperature is 70 ℃, and the sterilization time is 30min.
And (3) cooling and fermenting: after the temperature is reduced to 42 ℃, adding a microbial inoculum for fermentation, wherein the formula of the microbial inoculum is as follows: kehansenDanish Ke->Prime900, LPRA, LRB blend ratio of Sacc: 4:4:2:1, the addition amount is 10 g/ton of product.
And (3) aseptic filling: the acidity of the fermentation end point is 65 DEG T, and the fermentation end point is conveyed to an aseptic tank and an aseptic granule packaging machine for filling by aseptic compressed air power, and the packaging machine selects a Kangmeibao packaging machine for use.
Compared with the prior art, the application has the following beneficial effects:
in the design of the sterile section, the sterilization and the fermentation of the highland barley crystal ball are all carried out in a highland barley crystal ball low-temperature ohmic sterilization sterile fermentation device, ohmic sterilization has higher energy efficiency compared with the traditional high-temperature sterilization, the sterilization temperature is low, the nutrition of the product can be effectively ensured, the product is fermented by rapidly cooling under the condition of guaranteeing sterility after sterilization, the sterility of the product is ensured, and the production efficiency is improved. Sterile filling equipment uses sterile compressed air to transport products, and a packaging machine uses a Kangmei packaging machine to fill particulate products, so that sterile filling and product quality of highland barley crystal ball particulate products are ensured. The sterile section equipment is not necessary because each part of the equipment is buckled in a ring.
Secondly, the formulation innovation of the probiotic highland barley crystal ball is that firstly, the formulation innovation is added with skim milk powder and whey protein powder, and the content of crystal ball granule protein is increased, which is beneficial to the fermentation of crystal ball products in the fermentation stage; and secondly, the Mullins F700 whey protein powder is innovatively added into the gel formulation, and the loss of F700 nutrient substances is ensured and the nutrition of the product is ensured through ohmic low-temperature sterilization.
Thirdly, the formula of the leavening agent is innovative, and the Kohansen is innovatively realizedDanish KePrime900, LPRA of Saaceae and LRB of Saaceae are compounded and applied to fermentation of highland barley crystal ball yoghourt, and the lactobacillus-containing products can be ensured to be preserved at normal temperature due to weak acid production capacity after the strain. On the other hand, the LPRA of Saaceae and the LRB of Saaceae have good probiotics effect composed of lactobacillus rhamnosus and lactobacillus plantarum, and on the other hand, the LPRA and the LRB of Saaceae can be used as natural protective agents to prevent products from being polluted by microorganisms and prolong normal-temperature productionShelf life of the product.
Drawings
Fig. 1 is a schematic diagram of the connection relation of the normal temperature probiotic highland barley crystal ball processing device.
Wherein, 1-highland barley grain cooking device, 2-powder spraying highland barley coating device, 3-crystal ball condensation circulating pool, 4-crystal ball cleaning pool, 5-highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation line, 6-aseptic tank, 7-highland barley aseptic granule packaging machine, 8-aseptic air filter, 9-cooling fan.
Detailed Description
The processing device comprises a highland barley grain steaming device, a powder spraying highland barley coating device, a crystal ball condensation circulating pool, a crystal ball cleaning pool, a highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device, an aseptic tank, a highland barley aseptic particle packaging machine, an aseptic air filter and a cooling fan; a cooling fan is arranged on the highland barley grain cooking device, and the highland barley grain cooking device is connected with the powder spraying highland barley coating device and then connected with the crystal ball condensation circulating tank and the crystal ball cleaning tank; the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device is arranged behind the crystal ball cleaning pool, and is connected with the highland barley aseptic particle packaging machine after being communicated with the aseptic tank, and the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device and the aseptic tank are connected with the aseptic air filter.
The normal temperature probiotics highland barley crystal ball processing technology adopting the equipment comprises the following steps:
the crushed highland barley particles enter a stewing line after being soaked, highland barley which is stewed to have the maturity of 8 is wrapped by a powder spraying highland barley wrapping device, then enters a crystal ball circulation tank for gelation and molding, the crystal ball after the gelation molding enters a cleaning tank for cleaning, then enters an ohmic sterilization tank for low-temperature sterilization, is cooled to 42 ℃ for fermentation, enters a sterile particle packaging machine for sterile filling under the power condition of sterile compressed air after fermentation, and finally the produced highland barley crystal ball yoghourt probiotics can be stored at normal temperature and have good suspension property and chewing property.
The present application will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present application more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the application.
The proportional relation of the application, if not specified, represents the mass ratio; % is mass percent.
Example 1:
the normal temperature probiotic highland barley crystal ball processing technology is carried out by utilizing the processing device in the specific embodiment, and comprises the following steps:
1. device readiness state
1) The preparation state of the sterilization front-stage equipment: the highland barley grain cooking device, the powder spraying highland barley coating device, the crystal ball condensation circulating pool and the crystal ball cleaning pool belong to sterilization front-stage equipment, and the highland barley grain cooking device determines that steam is opened and the pressure meets the requirements; adding the highland barley composite powder-spraying coating into a powder-spraying tank for standby; after the crystal ball condensation circulating pool and the crystal ball cleaning pool are prepared, the temperature of the circulating pool is controlled to be 50+/-3 ℃ and the circulating pool waits.
2) Sterile field apparatus ready status:
a) Sterile compressed air preparation: after steam sterilization, the sterile air filter is filled with compressed air.
b) Preparing highland barley crystal balls by low-temperature ohmic sterilization and aseptic fermentation lines: the highland barley crystal ball is sterilized at low temperature and the sterile fermentation line is subjected to SIP (Sterilization-In-plane) by steam, and then sterile air is introduced for positive pressure protection to enter a waiting stage.
c) Sterile filling line preparation: after sterilization is completed, the sterile particle packaging machine enters a standby mode.
2. Equipment production and processing technology
Highland barley pretreatment: removing the skin of highland barley according to the requirement, screening out products with full grains, crushing the products into grains with the weight ratio of 2mmX to 2mm, soaking the highland barley in water for 6 hours according to the weight ratio of 1:2, and filtering water for later use;
boiling highland barley: the soaked highland barley passes through a highland barley grain stewing device, the temperature of the highland barley stewing center is more than or equal to 95 ℃, the stewing time is 20min, and the temperature of the highland barley is reduced to below 30 ℃ by a fan after the highland barley is stewed.
Coating and spraying powder on highland barley: the cooked highland barley is coated with powder spraying line through highland barley, the coated powder is placed in a powder spraying tower, the coated powder spraying formula comprises calcium lactate powder, white granulated sugar, skim milk powder, whey protein powder, mineral matter package and oil package, and the weight ratio is 1:0.5:2:0.5:0.1:0.1; the highland barley coating powder is obtained by weighing the raw materials in proportion, uniformly mixing, and then adopting wet spray drying; the addition amount is 1% of the total weight of highland barley.
Preparing a crystal ball coagulant: the crystal ball coagulant comprises 3% of skim milk powder, 2% of erythritol, 1.5% of Mullins whey protein powder F700, 1% of composite modified starch (mixed by acetate modified starch, hydroxypropyl starch and starch phosphate in a ratio of 3:2:1), 1% of sodium alginate and the balance of soft water, and a 20-25Mpa homogenizer for standby after being dissolved in water at 70 ℃.
Crystal ball condensation: the crystal ball coagulant is heated to 50-55 ℃ in a crystal ball coagulation circulating pool, and then bubbling is started to gel.
Cleaning the crystal balls: the crystal ball is cleaned by the process water and then enters a low-temperature ohmic sterilization and aseptic fermentation line.
Preparing an ohmic sterilizing liquid: the crystal ball liquid comprises 1%o xanthan gum, 1%o pectin, 1%o carrageenan, 7% white granulated sugar 80 ℃, and soft water for the rest, and is homogenized by a homogenizer of 20-25Mpa after water dissolution for standby.
Ohmic sterilization: the crystal ball is sterilized in ohm at 70deg.C for 30min.
And (3) cooling and fermenting: the temperature is reduced to 42 ℃ by water, and then the microbial inoculum is added for fermentation, wherein the formula of the microbial inoculum is as follows: kehansenDanish Ke->Prime900, LPRA of Sacc and LRB of Sacc, with a mixing mass ratio of 4:4:2:1, the addition amount is 10 g/ton of product.
And (3) aseptic filling: the acidity of the fermentation end point is 65 DEG T, and the fermentation end point is conveyed to an aseptic tank and an aseptic granule packaging machine for filling by aseptic compressed air power, and the packaging machine selects a Kangmeibao packaging machine for use.
Example 2:
all the processes are consistent with the process in the embodiment 1, the crystal ball coagulant formula is changed into 3% of skim milk powder, 2.5% of erythritol, 1.5% of Mullins whey protein powder F, 1.5% of composite modified starch (mixed by acetate modified starch, hydroxypropyl starch and starch phosphate in a ratio of 3:2:1), 1% of sodium alginate and the balance of soft water, and the mixture is homogenized by a 20-25Mpa homogenizer for standby after being dissolved in water at 70 ℃.
The ohmic sterilizing liquid is changed into: the crystal ball liquid comprises 2 per mill of xanthan gum, 1.5 per mill of pectin, 1.5 per mill of carrageenan, 7% of white granulated sugar 80 ℃, and the balance of soft water, and is prepared by homogenizing in a 20-25Mpa homogenizer after water dissolution.
Example 3:
all the processes are consistent with the process in the embodiment 1, the crystal ball coagulant formula is changed into 3% of skim milk powder, 3% of erythritol, 1.5% of Mullins whey protein powder F, 2% of composite modified starch (mixed by acetate modified starch, hydroxypropyl starch and starch phosphate in a ratio of 3:2:1), 1% of sodium alginate and the balance of soft water, and the mixture is homogenized by a 20-25Mpa homogenizer for standby after being dissolved in water at 70 ℃.
The ohmic sterilizing liquid is changed into: the crystal ball liquid comprises 3 permillage of xanthan gum, 2 permillage of pectin, 2 permillage of carrageenan, 7% of white granulated sugar at 80 ℃, and the balance of soft water, and is homogenized by a homogenizer of 20-25Mpa for standby after water dissolution.
Comparative example 1:
all processes remain the same as in example 1, only the crystal ball cleaning follow-up process is changed to:
preparing an ohmic sterilizing liquid: the crystal ball liquid comprises 1%o xanthan gum, 1%o pectin, 1%o carrageenan, 7% white granulated sugar 80 ℃, and soft water for the rest, and is homogenized by a homogenizer of 20-25Mpa after water dissolution for standby.
Crystal ball sterilization: and after the crystal balls are added according to the proportion, sterilizing for 20min at a high temperature of 110 ℃.
And (3) cooling and fermenting: after the temperature is reduced to 42 ℃, adding a microbial inoculum to ferment in a common fermentation tank, wherein the formula of the microbial inoculum is as follows: kehansenDanish Ke->Prime900, LPRA, LRB blend ratio of Sacc: 4:4:2:1, the addition amount is 10 g/ton of product.
And (3) aseptic filling: the acidity of the fermentation end point is 65 DEG T, and the fermentation end point is conveyed to an aseptic tank and an aseptic granule packaging machine for filling by aseptic compressed air power, and the packaging machine selects a Kangmeibao packaging machine for use.
Comparative example 2:
all processes were consistent with example 1, except that all of the skim milk powder and whey protein powder in the formulation were removed and no acidity detection was performed prior to aseptic filling, and after 6h fermentation, filling was directly performed using an aseptic particle packaging machine.
Comparative example 3:
all procedures were consistent with example 1, except that the Kehansen in the formulation was usedDanish Ke->Prime900, LPRA, LRB strain of Sacc was changed to Hansen Yo-MIX883, added at 10 g/ton.
20 samples (sampling cover starting middle and ending samples) are extracted from each of the example 1, the example 2, the example 3, the comparative example 1, the comparative example 2 and the comparative example 3, the samples are cultured in a incubator at 37+/-1 ℃, the temperature is kept for 10 days, the bags are opened and checked every day in the heat-preserving process, and if the bags are expanded or broken, the culture is stopped directly, and the obtained results are shown in a table 1; 3 bags (middle samples) were taken from each of example 1, example 2, example 3, comparative example 1, comparative example 2 and comparative example 3, and the culture was carried out at room temperature for 90d, and the acidity and the lactic acid bacteria count were measured every 30 days, and the results were shown in table 2; the results of the detection of immunoglobulin lgG performed after 30 days of standing at normal temperature in example 1, example 2, example 3, comparative example 1, comparative example 2, and comparative example 3 are shown in table 3.
Table 1 results of thermal insulation experiments on products
| Species of type | Description of results |
| Example 1 | The sensory state of the product at 10 days is still normal |
| Example 2 | The sensory state of the product at 10 days is still normal |
| Example 3 | The sensory state of the product at 10 days is still normal |
| Comparative example 1 | The product has swelling package on 4 th day of culture |
| Comparative example 2 | The sensory state of the product at 10 days is still normal |
| Comparative example 3 | The product developed a bulge on day 8, which is manifested by contamination with mold yeast |
TABLE 2 acidity of the product in heat preservation experiments and lactic acid bacteria results
Table 3 absolute content of immunoglobulin lgG in the product
As can be seen from the results of tables 1 to 3, the effects of examples 1, 2 and 3 are substantially uniform, showing good reproducibility, and the initial determination of the shelf life of 3 months is made from a combination of tables 1 and 2.
As can be seen from the heat preservation experimental results of the products, the effects of the examples 1-3 are better, and the analysis reasons are that the comparative example 2, the comparative example 3 and the comparative example 1 ensure the sterility of the products and the addition of the LPRA and LRB bacterial agents of the Sacc in all the processes and examples, so that the products are free from microbial contamination and the shelf life of the products at normal temperature is prolonged; comparative example 3 the salsa LRB caused the bad case on day 8 because no salsa LPRA was added; comparative example 1 the final shelf life of the product was affected by the sterility disruption caused by fermentation using a conventional fermenter in the fermentation.
From the acidity of the heat preservation experiment of the product and the result of lactic acid bacteria, the effect of the embodiment 2 is best, the post-acid capability is weak, and the number of lactic acid bacteria is still on an order of magnitude within 90 days; comparative example 1 is only a sterility failure, and does not affect fermentation of the product; the acidity of the comparative case 2 is the lowest, and the reason analysis is that the lack of protein in the product influences the fermentation of the product after the lack of skim milk powder and whey protein powder; the product of comparative example 3 had too much post-acid due to the selection of lactic acid bacteria, and the number of lactic acid bacteria increased with time, and the loss of lactic acid bacteria was large.
As can be seen from the absolute content of immunoglobulin lgG in the product, the content of immunoglobulin lgG is highest in example 3, followed by comparative example 3, comparative example 1, comparative example 2. The analysis is that the comparative example 3 is added with the Mullins F700 whey protein powder, which contains higher immunoglobulin lgG, and the heat loss is small, so that the content of the immunoglobulin lgG is ensured; although F700 was added in comparative example 1, heat loss of immunoglobulin lgG was caused by high temperature sterilization at 110℃without using low temperature ohmic sterilization, and F700 was not added in comparative example 2, and the content of immunoglobulin lgG was much lower than in comparative examples 3 and 3.
Therefore, the design of the sterile section, the formula of the probiotic highland barley crystal ball (adding of skim milk powder and whey protein powder) and the formula of the starter are the necessary conditions for obtaining the optimal state of the normal-temperature probiotic highland barley crystal ball, and the design is indispensable.
In the application, the highland barley grain stewing device, the powder spraying highland barley coating device, the crystal ball condensation circulating tank, the crystal ball cleaning tank, the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device, the aseptic tank, the highland barley aseptic particle packaging machine, the aseptic air filter and the cooling fan are all in the prior art, and the structure is not repeated, for example, the highland barley grain stewing device is equivalent to other stewing devices, and the powder spraying highland barley coating device is equivalent to other similar powder spraying coating devices.
The foregoing description of the preferred embodiments of the application is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the application.
Claims (2)
1. The processing technology of the normal-temperature probiotics highland barley crystal balls is characterized in that a normal-temperature probiotics highland barley crystal ball processing device is adopted in the technology, and comprises a highland barley grain stewing device (1), a powder spraying highland barley coating device (2), a crystal ball condensation circulating pool (3), a crystal ball cleaning pool (4), a highland barley crystal ball low-temperature ohmic sterilization and sterile fermentation device (5), a sterile tank (6), a highland barley sterile particle packaging machine (7), a sterile air filter (8) and a cooling fan (9); a cooling fan (9) is arranged on the highland barley grain stewing device (1), and the highland barley grain stewing device (1) is connected with the powder spraying highland barley coating device (2) and then connected with the crystal ball condensation circulating tank (3) and the crystal ball cleaning tank (4); the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device (5) is arranged behind the crystal ball cleaning pool (4), the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device (5) is communicated with the aseptic tank (6) and then connected with the highland barley aseptic particle packaging machine (7), and the highland barley crystal ball low-temperature ohmic sterilization and aseptic fermentation device (5) and the aseptic tank (6) are connected with the aseptic air filter (8);
the processing technology comprises the following steps: the crushed highland barley particles enter a highland barley particle steaming device (1) for steaming after being soaked, coating powder is placed in a powder spraying tower, highland barley with steaming maturity enters a powder spraying highland barley coating device (2) for coating powder and then enters a crystal ball condensation circulating tank (3) for gel forming, crystal balls after gel forming enter a crystal ball cleaning tank (4) for cleaning, and then enter an ohmic sterilizing tank in a highland barley crystal ball low-temperature ohmic sterilizing and aseptic fermenting device (5) for low-temperature sterilization, after sterilization, the highland barley crystal ball low-temperature ohmic sterilizing tank is cooled to a certain temperature, fermentation is carried out in the aseptic fermenting device, after fermentation, the highland barley crystal ball low-temperature ohmic sterilizing tank enters an aseptic tank (6) under the power condition of sterile compressed air, and then enters a highland barley aseptic particle packaging machine (7) for aseptic filling, and finally the produced highland barley crystal ball yoghurt probiotics can be stored at normal temperature;
before the highland barley particles are steamed, the highland barley particles are crushed into particles with the size of 2mmX2mm, the highland barley particles are soaked, the mass ratio of the highland barley to water is 1:2, and the soaking time is 6 hours; the highland barley grains are steamed, the temperature of the steaming center is more than or equal to 95 ℃, the steaming time is 20min, and the temperature is reduced to below 30 ℃ by a cooling fan after the highland barley grains are steamed;
the wrapping powder contains calcium lactate powder, white granulated sugar, skim milk powder, whey protein powder, mineral matter package and oil package, wherein the mass ratio of each substance is 1:0.5:2:0.5:0.1:0.1; the preparation method of the wrapping powder comprises the following steps: weighing the raw materials according to a proportion, mixing, and then performing wet spray drying to obtain the composite material; the adding amount of the wrapping powder is 1% of the total weight of highland barley;
the crystal ball coagulant adopted in the gel forming process comprises the following components: 3-4% of skim milk powder, 2-3% of erythritol, 1-2% of Mullins whey protein powder F700, 1-2% of composite modified starch, 0.8-1.2% of sodium alginate, and the balance of soft water, wherein the total mass percentage content is 100%; mixing the above materials at a certain proportion, dissolving with 70deg.C water, homogenizing with 20-25Mpa homogenizer; in the composite modified starch, acetate modified starch, hydroxypropyl starch and hydroxypropyl distarch phosphate are mixed according to a mass ratio of 3:2:1, and the crystal ball coagulant is heated to 50-55 ℃ in a crystal ball coagulation circulating tank and then is bubbled for gelation;
the formula of the ohmic sterilizing liquid is as follows: 1-3 per mill of xanthan gum, 1-2 per mill of pectin, 1-2 per mill of carrageenan, 7-8 percent of white granulated sugar and the balance of soft water, wherein the total mass percentage is 100 percent; mixing the above materials at a certain proportion, dissolving with 80deg.C water, homogenizing with 20-25Mpa homogenizer; the ohmic sterilization conditions are as follows: sterilizing at 70deg.C for 30min;
the fermentation steps are as follows: cooling the sterilized materials to 42 ℃ by using water, and adding a microbial inoculum for fermentation, wherein the formula of the microbial inoculum is as follows: hansen YoFlex cube of Hance, ci Nissan YO-MIX cube Prime900, lpra of Sace and LRB of Sace in the mass ratio of 4:4:2:1, 10 g/ton; the acidity at the fermentation end point is 65 DEG T.
2. The process of claim 1, wherein the process flow before equipment preparation is:
1) The preparation state of the sterilization front-stage equipment: the highland barley grain cooking device is provided with a powder spraying highland barley coating device, a crystal ball condensation circulating pool and a crystal ball cleaning pool, which belong to sterilization front-stage equipment, and the highland barley grain cooking device determines that steam is opened and the pressure meets the requirements; adding the highland barley composite powder-spraying coating into a powder-spraying tank for standby; after the crystal ball condensation circulating pool and the crystal ball cleaning pool are prepared by circulating condensate and cleaning liquid, the temperature of the circulating pool is controlled at 50+/-3 ℃ and the circulating pool waits for the crystal ball condensation circulating pool and the crystal ball cleaning pool to be prepared;
2) Sterile field apparatus ready status:
a) Sterile compressed air preparation: after steam sterilization, the sterile air filter is filled with compressed air;
b) Preparing highland barley crystal balls by low-temperature ohmic sterilization and aseptic fermentation lines: the highland barley crystal ball is subjected to low-temperature ohmic sterilization, steam is used for SIP by a sterile fermentation line, and then sterile air is introduced for positive pressure protection to enter a waiting stage;
c) Sterile filling line preparation: after sterilization is completed, the sterile particle packaging machine enters a standby mode.
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