CN115568510A - Preparation process of black five-cereal yoghurt powder - Google Patents

Preparation process of black five-cereal yoghurt powder Download PDF

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Publication number
CN115568510A
CN115568510A CN202211486387.7A CN202211486387A CN115568510A CN 115568510 A CN115568510 A CN 115568510A CN 202211486387 A CN202211486387 A CN 202211486387A CN 115568510 A CN115568510 A CN 115568510A
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black
cereal
powder
yoghurt
mass ratio
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王志勇
赵丽香
王晓丰
邢志远
韩敬场
刘学朋
随颖梅
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Shandong Joy Biotechnology Co ltd
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Shandong Joy Biotechnology Co ltd
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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
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • 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

Abstract

A preparation process of black five-cereal yoghurt powder belongs to the technical field of dairy product processing and production. The preparation process of the black five-cereal yoghurt powder disclosed by the invention is characterized in that black five-cereal gelatinized powder prepared from black rice, black beans, black corns, black sesame and black wheat and fresh milk subjected to impurity removal and disinfection are used as main raw materials, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum are used as strains for anaerobic fermentation, and the prepared black five-cereal yoghurt powder is free of particle precipitation after brewing, stable in quality and good in taste. Because of the addition of nutrient enhancers such as lactase, fructo-oligosaccharide, galacto-oligosaccharide, vitamin C, zinc, selenium and the like, the product has higher contents of main nutrient components such as protein, fat, crude fiber, mineral substances, vitamins, amino acid and the like, and has comprehensive nutrition and reasonable structure. The preparation process is simple and feasible, has good stability and is easy to realize industrial production.

Description

Preparation process of black five-cereal yoghurt powder
Technical Field
The invention relates to the technical field of dairy product processing and production, in particular to a preparation method of black five-cereal milk powder.
Background
With the development of economy and the improvement of living standard, people's dietary needs are gradually shifting from appeasing fruit belly or satisfying visual and taste perception to pursuing health and nutrition. The special black five-cereal foods such as black rice, black corn, triticale, black sesame and black soybean are attracted attention due to higher nutrition added value, researches show that the nutrition components of black five-cereal resources are relatively comprehensive, the mass fractions of protein, lysine, crude fat, vitamin B1, vitamin B2, vitamin E, phosphorus, calcium, iron, zinc and cellulose in most black five-cereal foods are 30-50 percent higher than those of common five-cereal, and some foods are even 1-3 times higher than those of common five-cereal, and the special black five-cereal foods also contain various physiologically active substances such as alkaloid, flavonoid compounds, saponin and the like. But currently, the digestibility of the black cereal is slightly poor due to the application and processing form of the product. Therefore, the research and development of the black five-cereal product which has good taste, easy digestion and absorption and high nutritive value has important practical value and market value.
The yoghourt takes milk as a raw material, is added with beneficial bacteria after pasteurization, is fermented and is cooled to prepare the milk product. The yoghourt not only retains the nutrient substances of the milk, but also can decompose sugar and protein in the milk into small molecular substances through fermentation, and is easy to digest and absorb by human bodies. However, the yogurt obtained by the traditional processing method in the current market still has the following defects that the yogurt product processed firstly is mostly in a set type and has a single eating mode, and the eating requirements of consumers cannot be met; secondly, the yoghourt needs to be refrigerated at the low temperature of 2-3 ℃, is inconvenient to carry and has short shelf life; in addition, the conventional yoghourt has single nutrient component, and the market does not have the nutritional yoghourt containing the black cereals and rich in various nutrient components for consumers to eat.
In the prior art, the problems encountered by the yoghourt are mainly solved by applying the yoghourt powder as a substitute of the yoghourt, and the yoghourt is prepared by inoculating screened lactic acid bacteria to fresh milk, fermenting and drying. In the using process, water is directly added into the yoghurt powder, so that the yoghurt powder is convenient to store and carry, and the formed drink can keep the original fermentation activity, nutrient components and flavor. However, some particle precipitates may appear after the traditional yoghurt powder is brewed, and the yoghurt prepared by fermentation has poor mouthfeel.
Therefore, the existing modified milk powder needs to be improved and innovated by combining the nutritional characteristics of the black rice, the black corn, the triticale, the black sesame and the black soybean, the black five cereals are applied to the preparation of the yoghurt powder, the original flavor is kept, the quality guarantee period of the yoghurt is prolonged, the nutritional value of the yoghurt is improved, and the yoghurt powder has important significance for enriching the variety of dairy products and improving the shelf life of the dairy products.
Disclosure of Invention
The invention aims to solve the problems, and aims to provide a preparation method of black five-cereal plant yoghurt powder, which combines a yoghurt process with black five-cereal plant protein and integrates the concept of solid beverage into the production and preparation of yoghurt powder. The original flavor is kept, the shelf life of the yoghourt is prolonged, and the nutritional value and the product quality of the yoghourt are improved.
The invention provides a preparation process of black five-cereal yoghurt powder, which comprises the following steps:
s1, preparing black five-cereal powder: mixing black rice, black beans, black corns, black sesame and triticale according to a mass ratio to obtain a mixture; mixing the mixture with water according to a mass ratio, grinding, drying and curing by a roller drying device, and grinding into black five-cereal powder; uniformly mixing the black five-cereal powder and water according to the mass ratio, passing through a colloid mill, and grinding until no residue exists to obtain the black five-cereal gelatinized powder for later use.
S2, preparing concentrated milk: and (3) uniformly mixing the gelatinized powder of the black five cereals prepared in the step (S1) and the fresh milk subjected to impurity removal and disinfection according to a ratio, adding lactase, an acidity regulator, fructo-oligosaccharide and galacto-oligosaccharide in a ratio, sterilizing and concentrating to obtain concentrated milk, and uniformly storing the concentrated milk in a temporary storage tank for later use.
S3, inoculating and fermenting: and (3) under the aseptic condition, adding the concentrated milk prepared in the step (S2) and the fermentation strain into a fermentation tank, sealing, exhausting oxygen in the tank, and performing anaerobic fermentation.
S4, drying and pulverizing: and (4) drying the yoghourt obtained after the fermentation in the step (S3) by using a vacuum freeze dryer to obtain yoghourt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghourt powder.
Preferably, the mass ratio of the black rice, the black beans, the black corn, the black sesame and the black wheat in the step S1 is 1:1:1:0.3 to 0.5:1.
preferably, the mass ratio of the mixture to the water in the step S1 is 1:1-2.0.
Preferably, the mass ratio of the black five-cereal flour to the water in the step S1 is 1:1-1.5.
Preferably, the gelatinized powder of the black five cereals and the fresh milk after impurity removal and sterilization in the step S2 are mixed according to the volume ratio of 1:4-8.
Preferably, the sterilization in the step S2 is performed at 60 to 80 ℃.
Preferably, the mass ratio of the lactase, the sour agent, the fructo-oligosaccharide and the galacto-oligosaccharide in the step S2 is (2).
Preferably, the fermentation strain in step S3 is a combination of more than one of streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum.
Preferably, the fermentation temperature in the step S3 is 35-45 ℃ and the fermentation time is 8-12 h.
Preferably, in the step S4, the mass ratio of the vitamin C to the zinc to the selenium is 2 to 5.
Preferably, the total addition amount of the vitamin C, the zinc and the selenium in the step S4 is 2-5 per mill of the mass of the yoghurt powder.
The beneficial effects are as follows:
1. the preparation process of the black five-cereal yoghurt powder disclosed by the invention is characterized in that black five-cereal gelatinized powder prepared from black rice, black beans, black corns, black sesame and black wheat and fresh milk subjected to impurity removal and disinfection are used as main raw materials, streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum are used as strains for anaerobic fermentation, and the prepared black five-cereal yoghurt powder is free of particle precipitation after brewing, stable in quality and good in taste.
2. According to the preparation process of the black five-cereal milk powder, the nutrition enhancers such as lactase, fructo-oligosaccharide, galacto-oligosaccharide, vitamin C, zinc, selenium and the like are added, so that the content of main nutritional ingredients such as protein, fat, crude fiber, mineral substances, vitamins, amino acids and the like in the product is high, the nutrition is comprehensive, and the structure is reasonable.
3. The preparation process of the black five-cereal yoghurt powder is simple and feasible, has good stability and is easy to realize industrial production.
Detailed Description
The present invention will be further described with reference to specific examples, which are not intended to limit the invention. The apparatus and equipment used in the present invention were colloid mill [ Kandeyi sea machinery manufacturing (Tianjin) Co., ltd ], fermentation tank [ Dongyizhou mechanical science and technology Co., ltd ], vacuum freeze dryer [ Dongguan city sea American mechanical science and technology Co., ltd ]. The streptococcus thermophilus, the lactobacillus bulgaricus, the lactobacillus acidophilus, the bifidobacterium and the lactobacillus plantarum selected in the invention are common known strains and can be purchased and obtained from market channels.
Example 1
S1, preparing black five-cereal powder: black rice, black beans, black corns, black sesame and triticale are mixed according to the proportion of 1:1:1:0.3:1 to obtain a mixture; mixing the mixture with water according to the mass ratio of 1:1, grinding, drying and aging by roller drying equipment, and grinding into black five-cereal flour; uniformly mixing the black five-cereal flour and water according to the mass ratio of 1:1, grinding by a colloid mill until no residue is produced, and obtaining the black five-cereal gelatinized flour for later use.
S2, preparing concentrated milk: and (3) uniformly mixing the gelatinized black five-cereal powder prepared in the step (S1) and the fresh milk subjected to impurity removal and disinfection according to the volume ratio of 1:4, adding lactase, an acidity regulator, fructo-oligosaccharide and galacto-oligosaccharide in proportion, sterilizing and concentrating at 60 ℃ to obtain concentrated milk, and uniformly storing the concentrated milk in a temporary storage tank for later use. The mass ratio of lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide is (2).
S3, inoculating and fermenting: adding the concentrated milk prepared in the step S2 and the fermentation strain into a fermentation tank under the aseptic condition, sealing, exhausting oxygen in the tank, and performing anaerobic fermentation at the fermentation temperature of 35 ℃ for 8 hours. The fermentation strain is a combination of streptococcus thermophilus, lactobacillus acidophilus and bifidobacterium, the mass ratio of the fermentation strain to the lactobacillus acidophilus is 1.
S4, drying and pulverizing: and (4) drying the yoghourt obtained after fermentation in the step (S3) by using a vacuum freeze dryer to obtain yoghurt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghurt powder. The mass ratio of the vitamin C to the zinc to the selenium is 2. The total addition amount of the vitamin C, the zinc and the selenium is 2 per mill of the mass of the yoghurt powder.
Example 2
S1, preparing black five-cereal powder: black rice, black beans, black corns, black sesame and triticale are mixed according to the proportion of 1:1:1:0.4:1 to obtain a mixture; mixing the mixture with water according to the mass ratio of 1.5, grinding, drying and curing by a roller drying device, and grinding into the five-black cereal powder; uniformly mixing the black five-cereal flour and water according to the mass ratio of 1.25, grinding by a colloid mill until no residue exists to obtain the black five-cereal gelatinized powder for later use.
S2, preparing concentrated milk: and (3) uniformly mixing the gelatinized black five-cereal powder prepared in the step (S1) and the purified and disinfected fresh milk according to the volume ratio of 1:6, adding lactase, a sour agent, fructo-oligosaccharide and galacto-oligosaccharide in proportion, sterilizing and concentrating at 70 ℃ to obtain concentrated milk, and uniformly storing the concentrated milk in a temporary storage tank for later use. The mass ratio of lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide is 2.
S3, inoculating and fermenting: adding the concentrated milk and the fermentation strain prepared in the step S2 into a fermentation tank under the aseptic condition, sealing, exhausting oxygen in the tank, fermenting at the temperature of 40 ℃ for 10 hours, and carrying out anaerobic fermentation. The fermentation strain is a combination of streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum, and the mass ratio is 1.
S4, drying and pulverizing: and (4) drying the yoghourt obtained after the fermentation in the step (S3) by using a vacuum freeze dryer to obtain the yoghourt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghourt powder. The mass ratio of the vitamin C to the zinc to the selenium is 4. The total addition amount of the vitamin C, the zinc and the selenium is 4 per mill of the mass of the yoghurt powder.
Example 3
S1, preparing black five-cereal powder: black rice, black beans, black corns, black sesame and triticale are mixed according to the proportion of 1:1:1:0.5:1 to obtain a mixture; mixing the mixture with water at a mass ratio of 1: 2, grinding, drying and aging by roller drying equipment, and grinding into black five-cereal powder; uniformly mixing the black five-cereal flour and water according to the mass ratio of 1.5, grinding by a colloid mill until no residue exists to obtain the black five-cereal gelatinized powder for later use.
S2, preparing concentrated milk: uniformly mixing the gelatinized black five-cereal powder prepared in the step S1 and the fresh milk subjected to impurity removal and disinfection according to the volume ratio of 1:8, adding lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide in proportion, sterilizing and concentrating at 80 ℃ to obtain concentrated milk, and uniformly storing the concentrated milk in a temporary storage tank for later use. The mass ratio of lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide is 2.
S3, inoculating and fermenting: adding the concentrated milk prepared in the step S2 and the fermentation strain into a fermentation tank under the aseptic condition, sealing, exhausting oxygen in the tank, fermenting at the temperature of 45 ℃ for 12 hours, and carrying out anaerobic fermentation. The fermentation strain is a combination of streptococcus thermophilus, bifidobacterium and lactobacillus plantarum. The mass ratio of the concentrated milk to the milk is 1.
S4, drying and pulverizing: and (4) drying the yoghourt obtained after the fermentation in the step (S3) by using a vacuum freeze dryer to obtain the yoghourt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghourt powder. The mass ratio of the vitamin C to the zinc to the selenium is 5. The total addition amount of the vitamin C, the zinc and the selenium is 5 per mill of the mass of the yoghurt powder.
Comparative example 1
Otherwise, the fermentation was carried out in the same manner as in example 2 except that the black five cereals powder was not used.
S1, preparing concentrated milk: proportionally adding lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide into fresh milk, sterilizing at 70 deg.C, concentrating to obtain concentrated milk, and storing in a temporary storage tank. The mass ratio of lactase, sour agent, fructo-oligosaccharide and galacto-oligosaccharide is 2.
S2, inoculating and fermenting: adding the concentrated milk and the fermentation strain prepared in the step S2 into a fermentation tank under the aseptic condition, sealing, exhausting oxygen in the tank, fermenting at the temperature of 40 ℃ for 10 hours, and carrying out anaerobic fermentation. The fermentation strain is a combination of streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum, the mass ratio is 1.
S3, drying to prepare powder: and (4) drying the yoghourt obtained after the fermentation in the step (S3) by using a vacuum freeze dryer to obtain the yoghourt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghourt powder. The mass ratio of the vitamin C to the zinc to the selenium is 4. The total addition amount of the vitamin C, the zinc and the selenium is 4 per mill of the mass of the yoghurt powder.
Comparative example 2
Otherwise, as in example 2, anaerobic fermentation was carried out without fresh milk alone, and replaced with reconstituted milk powder of the same quality.
And (4) comparing the results:
1) Dissolution rate
Selecting 4 beakers with 200mL, adding 100mL of purified water with the temperature of 30 ℃ into each beaker, respectively weighing 20g of the yoghurt powder prepared in the embodiment 1~3 and the comparative example 1~2 from the 4 beakers, simultaneously starting timing, and recording the dissolving time of the sample after the yoghurt powder is completely dissolved to obtain the time required by the yoghurt powder to be completely dissolved without stirring.
2) Briquette
The liquid after the above test was left to stand for about 10 seconds to observe whether there was any insoluble lumps visible to the naked eye. The test results in table 1 show that the product of the present invention has good solubility, fast dissolution speed without stirring, and no lumps in the yogurt powder after standing for 10 seconds, and the results are as follows:
item Dissolution rate Lump condition
Example 1 1.5 Without lumps
Example 2 1.0 Without lumps
Example 3 1.5 Without lumps
Comparative example 1 2.0 Without lumps
Comparative example 2 5.0 Small amount of fine agglomerates
3) Determination of the nutrient content of the yogurt powders prepared in example 1~3 and comparative example 1~2
Item Protein mg/100g Fat mg/100g Crude fiber mg/100g Vitamin C mg/100g Amino acid total amount mg/100g
Example 1 19.50 14.20 10.30 4.10 780.20
Example 2 21.30 16.70 12.10 4.40 820.10
Example 3 20.50 15.30 11.50 4.25 808.30
Comparative example 1 13.50 2.30 1.20 3.20 80.60
Comparative example 2 16.60 9.60 8.70 3.80 432.10
The detection result shows that: according to the preparation process of the black five-cereal milk powder, the nutrition enhancers such as lactase, fructo-oligosaccharide, galacto-oligosaccharide, vitamin C, zinc, selenium and the like are added, so that the content of main nutritional ingredients such as protein, fat, crude fiber, mineral substances, vitamins, amino acids and the like in the product is high, the nutrition is comprehensive, and the structure is reasonable. The prepared black five-cereal yoghurt powder has good solubility, no particle precipitation after brewing, stable quality and good mouthfeel. The preparation process is simple and feasible, has good stability and is easy to realize industrial production.

Claims (10)

1. A preparation process of black five-cereal yoghurt powder is characterized by comprising the following steps:
s1, preparing black five-cereal powder: mixing black rice, black beans, black corns, black sesame and triticale according to a mass ratio to obtain a mixture; mixing the mixture with water according to a mass ratio, grinding, drying, curing and grinding into the five-black-cereal powder; uniformly mixing the black five-cereal powder and water according to a mass ratio, passing through a colloid mill, and grinding until no slag exists to obtain black five-cereal gelatinized powder for later use;
s2, preparing concentrated milk: uniformly mixing the gelatinized black five-cereal powder prepared in the step S1 and the fresh milk subjected to impurity removal and disinfection according to a ratio, adding lactase, an acidity regulator, fructo-oligosaccharide and galacto-oligosaccharide in a ratio, sterilizing and concentrating to obtain concentrated milk, and uniformly storing the concentrated milk in a temporary storage tank for later use;
s3, inoculating and fermenting: adding the concentrated milk and the fermentation strain prepared in the step S2 into a fermentation tank under an aseptic condition, sealing, exhausting oxygen in the tank, and performing anaerobic fermentation;
s4, drying and pulverizing: and (4) drying the yoghourt obtained after the fermentation in the step (S3) by using a vacuum freeze dryer to obtain yoghourt powder, adding vitamin C, zinc and selenium, and grinding to obtain the black five-cereal yoghourt powder.
2. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: in the step S1, the mass ratio of the black rice to the black soybean to the black corn to the black sesame to the black wheat is 1:1:1:0.3 to 0.5:1.
3. a process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: the mass ratio of the mixture to the water in the step S1 is 1:1-2.0, and the mass ratio of the black five-cereal flour to the water is 1:1-1.5.
4. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: the mass ratio of the lactase, the sour agent, the fructo-oligosaccharide and the galacto-oligosaccharide in the step S2 is (2).
5. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: and (3) mixing the gelatinized black five cereals powder and the fresh milk subjected to impurity removal and disinfection in the step S2 according to the volume ratio of 1:4-8.
6. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: and (3) sterilizing at 60-80 ℃ in the step S2.
7. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: in the step S3, the fermentation strain is the combination of more than one of streptococcus thermophilus, lactobacillus delbrueckii subsp bulgaricus, lactobacillus acidophilus, bifidobacterium and lactobacillus plantarum.
8. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: in the step S3, the fermentation temperature is 35-45 ℃ and the fermentation time is 8-12 h.
9. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: in the step S4, the mass ratio of the vitamin C to the zinc to the selenium is 2 to 5.
10. A process for preparing black five-cereal yoghurt powder as claimed in claim 1, which is characterized in that: in the step S4, the total addition amount of the vitamin C, the zinc and the selenium is 2-5 per mill of the mass of the yoghurt powder.
CN202211486387.7A 2022-11-25 2022-11-25 Preparation process of black five-cereal yoghurt powder Pending CN115568510A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104170973A (en) * 2014-09-15 2014-12-03 衡阳师范学院 Preparation method of five-cereal yoghourt
CN106922834A (en) * 2017-02-23 2017-07-07 天山牧歌投资管理有限公司 A kind of plant type instant yoghurt powder and preparation method thereof
CN106942371A (en) * 2017-01-24 2017-07-14 湖南金健乳业股份有限公司 Black cereal Yoghourt and preparation method thereof
CN109527090A (en) * 2018-12-27 2019-03-29 宁夏伊友乳业有限公司 A kind of preparation method of sour milk powder
CN110859219A (en) * 2019-12-04 2020-03-06 深圳市百家赞食品科技有限公司 Probiotic plant yoghurt powder
CN115176845A (en) * 2022-08-06 2022-10-14 山东悠乐滋生物科技有限公司 Fermentation preparation process of phycocyanin coconut-flavor sucrose-free yoghurt powder

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104170973A (en) * 2014-09-15 2014-12-03 衡阳师范学院 Preparation method of five-cereal yoghourt
CN106942371A (en) * 2017-01-24 2017-07-14 湖南金健乳业股份有限公司 Black cereal Yoghourt and preparation method thereof
CN106922834A (en) * 2017-02-23 2017-07-07 天山牧歌投资管理有限公司 A kind of plant type instant yoghurt powder and preparation method thereof
CN109527090A (en) * 2018-12-27 2019-03-29 宁夏伊友乳业有限公司 A kind of preparation method of sour milk powder
CN110859219A (en) * 2019-12-04 2020-03-06 深圳市百家赞食品科技有限公司 Probiotic plant yoghurt powder
CN115176845A (en) * 2022-08-06 2022-10-14 山东悠乐滋生物科技有限公司 Fermentation preparation process of phycocyanin coconut-flavor sucrose-free yoghurt powder

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