CN1146859A - Mazie acidophilous milk and producing process thereof - Google Patents
Mazie acidophilous milk and producing process thereof Download PDFInfo
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- CN1146859A CN1146859A CN 96109957 CN96109957A CN1146859A CN 1146859 A CN1146859 A CN 1146859A CN 96109957 CN96109957 CN 96109957 CN 96109957 A CN96109957 A CN 96109957A CN 1146859 A CN1146859 A CN 1146859A
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Abstract
A sour milk containing corn grains is produced with fresh milk and corn grains as main raw materials, as well as cane sugar and lactobacillus through removing impurities from fresh milk, homogenization, disinfecting, cooling, addition of productive leavening agent, fermentation, addition of corn grains, stirring and packing, and features rich nutrients and promoting digestion and assimilation.
Description
The present invention relates to a kind of dairy produce and production method thereof, particularly a kind of maizenic acid milk and production method thereof.
Sour milk is a kind of unique flavor, nutritious lactobacillus-fermented dairy produce, it can not only improve the digestion state, suppress the spoilage organisms growth, eliminate toxin good effect is arranged, and it reduces body's cholesterol in addition, regulates blood pressure, effects such as skin maintenance, therefore, it is very popular, and the sour milk of selling on the market has coagulating type and agitating type two big classes now, as serial fruit-flavoured yogurts such as strawberries, adopt more in sour milk and to add fruity flavor and make,, destroyed the nutrition of sour milk itself to some extent though taste is better, the trace element equal size, along with the raising of people's living standard, the enhancing of food nutrition health care consciousness is difficult to satisfy consumer's requirements at the higher level.
The object of the present invention is to provide and a kind ofly make sour milk product through fermentation with the fresh milk that contains the abundant nutrition composition, by nutritions such as reasonable interpolation iblets is primary raw material, the employing advanced technologies is made, do not add any pigment, materials such as essence contain the maize yoghourt and the production method thereof of natural nutrition composition and local flavor.
Content of the present invention comprises:
A kind of maize yoghourt is made (consumption is a weight portion) by following component raw material, fresh milk 75-95 part, sucrose 4-7 part, milk powder 1-5 part, iblet 2-5 part, lactic acid bacteria culturers 3-5 part.
The prescription preferred weight ratio range of preparation maize yoghourt of the present invention is: fresh milk 75-90 part, sucrose 4-6 part, milk powder 1-4 part, iblet 2-4 part, lactic acid bacteria culturers 3-4.5 part.
The optimum weight ratio for preparing maizenic acid milk of the present invention is: 80 parts of fresh milks, 5 parts of sucrose, 3 parts of milk powder, 3 parts of iblets, 4 parts of lactic acid bacteria culturers.
The production method of above-mentioned each component being made maize yoghourt of the present invention is:
The main technique flow process is: fresh milk purchase, cooling are stored, breast, homogeneous, sterilization, cooling, interpolation are produced leavening, ferment, add iblet, stirring, can, vanning, warehouse-in, checked, dispatch from the factory only, and concrete operation method follows these steps to carry out successively:
A, by weight ratio fresh milk, milk powder, sucrose are made mixed solution, cooling is stored;
B, under 52-58 ℃ of temperature, solution is carried out clean breast, homogeneous, 62 ℃ of-68 ℃ of 200kg/cm of its homogenizing temperature
2, 90 ℃-95 ℃ of sterilizations 300 seconds are cooled off 5 ℃;
Leavening is produced in c, interpolation, ferments 42 ℃-48 ℃, and 2-2.5 hour, add the cooked maize grain again, stir, through automatic canned one-tenth maize yoghourt drink.
An important feature of the present invention is that maize yoghourt does not contain any additives, anticorrisive agent, contain abundant nutrition, wherein contain rich in protein, plant amylum, and contain several amino acids, comprise methionine, lysine, glutamic acid, threonine, tyrosine, tryptophan etc., also contain multiple metallic elements such as multiple iron, zinc, calcium.
The invention has the advantages that:
1, adopting fresh milk is primary raw material, produces acid by the lactose in reasonable interpolation iblet, sucrose, the lactic acid bacteria culturers utilization milk, and the protein molecule in the degraded milk is to amino acid molecular, can directly absorb after the people is eaten.
2, sour milk products contains rich in protein, can improve the human consumption state, suppresses the spoilage organisms growth, and eliminating toxin has good effect, can reduce human body but sterol content, regulates blood pressure.
3, trophic structure is reasonable, except that containing rich in protein, also contains vitamin A, D and trace elements zn, Fe raising people's resistance against diseases.
4, owing to add beautiful material raw material, make its product not only contain sufficient starch, and, the various plants fiber contained.
5, product adopts box-packedly, need not add water and reconstitute just drinkablely, samples fresh, convenient and healthy.
Embodiment 1:
A kind of maize yoghourt is made (consumption is a weight portion) by following component raw material, fresh milk 75-95 part, sucrose 4-7 part, milk powder 1-5 part, iblet 2-5 part, lactic acid bacteria culturers 3-5 part.
Embodiment 2:
A kind of maize yoghourt is made (consumption is a weight portion) by following component raw material, fresh milk 75-90 part, sucrose 4-6 part, milk powder 1-4 part, iblet 2-4 part, lactic acid bacteria culturers 3-4.5 part.
Embodiment 3:
A kind of maize yoghourt is made (consumption is a weight portion) by following component raw material, 80 parts of fresh milks, 5 parts of sucrose, 3 parts of milk powder, 3 parts of iblets, 4 parts of lactic acid bacteria culturers.
Production method is as follows:
Main processes of the present invention is: fresh milk purchase, cooling are stored, breast, homogeneous, sterilization, cooling, interpolation are produced leavening, ferment, add iblet, stirring, can, vanning, warehouse-in, checked, dispatch from the factory only, and concrete operation method follows these steps to carry out successively:
A, by weight ratio fresh milk, milk powder, sucrose are made mixed solution, cooling is stored, and adds leavening, fermentation time 2-2.5h;
B, under 52-58 ℃ of temperature, solution is carried out clean breast, homogeneous, 62 ℃ of-68 ℃ of 200kg/cm of its homogenizing temperature
2, 90 ℃-95 ℃ of sterilizations 300 seconds are cooled off 5 ℃;
Leavening is produced in c, interpolation, ferments 42 ℃-48 ℃, and 2-2.5 hour, add the cooked maize grain again, stir, through automatic canned one-tenth maizenic acid milk beverage.
Claims (4)
1, a kind of maizenic acid milk is characterized in that: it is the liquid drink of being made by the following weight proportion raw material, fresh milk 75-95 part, sucrose 4-7 part, milk powder 1-5 part, iblet 2-5 part, lactic acid bacteria culturers 3-5 part.
2, maizenic acid milk according to claim 1 is characterized in that: wherein the weight proportion of each raw material is fresh milk 75-90 part, sucrose 4-6 part, milk powder 1-4 part, iblet 2-4 part, lactic acid bacteria culturers 3-4.5 part.
3, maizenic acid milk according to claim 1 is characterized in that: wherein the weight proportion of each raw material is 80 parts of fresh milks, 5 parts of sucrose, 3 parts of milk powder, 3 parts of iblets, 4 parts of lactic acid bacteria culturers.
4, the production method of the described maize yoghourt of a kind of claim 1-3, it is characterized in that: the main technique flow process is that fresh milk purchase, cooling are stored, breast, homogeneous, sterilization, cooling, interpolation are produced leavening, ferment, add iblet, stirring, can, vanning, warehouse-in, checked, dispatch from the factory only, and concrete operation method follows these steps to successively:
A, by weight ratio fresh milk, milk powder, sucrose are made mixed solution, cooling is stored;
B, under 52-58 ℃ of temperature, solution is carried out clean breast, homogeneous, 62 ℃ of-68 ℃ of 200kg/cm of its homogenizing temperature
2, 90 ℃-95 ℃ of sterilizations 300 seconds are cooled off 5 ℃;
Leavening is produced in c, interpolation, ferments 42 ℃-48 ℃, and 2-2.5 hour, add the cooked maize grain again, stir, through automatic canned one-tenth maize yoghourt drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96109957 CN1146859A (en) | 1996-08-01 | 1996-08-01 | Mazie acidophilous milk and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96109957 CN1146859A (en) | 1996-08-01 | 1996-08-01 | Mazie acidophilous milk and producing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1146859A true CN1146859A (en) | 1997-04-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96109957 Pending CN1146859A (en) | 1996-08-01 | 1996-08-01 | Mazie acidophilous milk and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1146859A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100518546C (en) * | 2005-11-14 | 2009-07-29 | 辽宁省农业科学院食品与加工研究所 | Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof |
| CN101116458B (en) * | 2007-09-03 | 2010-05-26 | 贵州健尔佳乳业有限责任公司 | Selenium-rich corn lactobacillus milk beverage and the production process thereof |
| CN101449706B (en) * | 2007-12-01 | 2011-02-16 | 湖南湘丽食品科技有限公司 | Lily corn lactobacillus milk beverage and production method thereof |
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN103125596A (en) * | 2011-12-02 | 2013-06-05 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN105212000A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Corn fruit grain yogurt and production method thereof are baked in the prebiotic fermentation of oligopeptide |
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN112998071A (en) * | 2019-12-20 | 2021-06-22 | 王志国 | Processing technology of dairy product added with black corn |
-
1996
- 1996-08-01 CN CN 96109957 patent/CN1146859A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100518546C (en) * | 2005-11-14 | 2009-07-29 | 辽宁省农业科学院食品与加工研究所 | Technique for preparing beverage contg. lactic acid fermentation sweet waxy corn and product thereof |
| CN101116458B (en) * | 2007-09-03 | 2010-05-26 | 贵州健尔佳乳业有限责任公司 | Selenium-rich corn lactobacillus milk beverage and the production process thereof |
| CN101449706B (en) * | 2007-12-01 | 2011-02-16 | 湖南湘丽食品科技有限公司 | Lily corn lactobacillus milk beverage and production method thereof |
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN102342322B (en) * | 2011-10-19 | 2013-03-20 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN103125596A (en) * | 2011-12-02 | 2013-06-05 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN103125596B (en) * | 2011-12-02 | 2014-10-29 | 光明乳业股份有限公司 | Solidified-type yoghurt and preparation method thereof |
| CN105212000A (en) * | 2015-10-21 | 2016-01-06 | 江苏食品药品职业技术学院 | Corn fruit grain yogurt and production method thereof are baked in the prebiotic fermentation of oligopeptide |
| CN105638884A (en) * | 2016-01-25 | 2016-06-08 | 宿州学院 | Corn kernel and blueberry yoghourt and preparing method thereof |
| CN112998071A (en) * | 2019-12-20 | 2021-06-22 | 王志国 | Processing technology of dairy product added with black corn |
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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |