CN1240585A - Process for preparing sour milk contg. peanut and bifidobacterium - Google Patents
Process for preparing sour milk contg. peanut and bifidobacterium Download PDFInfo
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- CN1240585A CN1240585A CN 98102696 CN98102696A CN1240585A CN 1240585 A CN1240585 A CN 1240585A CN 98102696 CN98102696 CN 98102696 CN 98102696 A CN98102696 A CN 98102696A CN 1240585 A CN1240585 A CN 1240585A
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Abstract
A sour milk is prepared from peanut milk, milk or milk powder, granular white sugar and antiseptic through mixing, filtering, homogenization, sterilization, addition of Bifidobacterium, thermophilous streptococcus and yoghourt bacillus culture and fermentation, and features rich nutrients, and high contents of Bifidobacterium, lactobacillus and animal and plant proteins.
Description
The invention belongs to the preparation of fermented milk, is primary raw material with shelled peanut milk more precisely, the leben that makes with Bifidobacterium, Bulgarian Lactobacillus and streptococcus thermophilus fermentation.
Yoghurt is moderately sour and sweet not only, and delicate fragrance is pleasant, and nutritious, and human body is had the good health care effect, long-term drinking, useful longevity.The preparation method of yoghurt is a lot, is the main material production bean yoghourt as the CN1081071A patent application with soybean, is that soybean is ground to form soya-bean milk, adds the Bulgarian Lactobacillus fermentation and make in soya-bean milk.
The objective of the invention is to prepare a kind of high sour milk that contains Bifidobacterium, lactic acid bacteria and animal and plant albumen.
Realize purpose main technical schemes of the present invention:, ferment, refrigerate after-ripening under certain conditions and promptly make required product with inserting the bacterial classification of cultivating by Bifidobacterium, Bulgarian Lactobacillus and streptococcus thermophilus in the batchings such as peanut paste, milk, granulated sugar.
Batching that the present invention is used and content thereof (is 100 in the batching total amount): fresh milk 50-80% or milk powder 6-10%, shelled peanut 2-8%, white granulated sugar 5-10%, bacterial classification 1-6%, anticorrisive agent 0.05%, surplus are water.
The proportioning (volume ratio) of the used Bifidobacterium of described bacterial classification, Bulgarian Lactobacillus and streptococcus thermophilus is 1: 1: 1.
Described anticorrisive agent comprises potassium sorbate or Sodium Benzoate.
Described water is demineralized water.
Described milk powder is full-grease milk powder or skimmed milk power.
Concrete preparation method of the present invention may further comprise the steps:
1. producing of peanut paste: remove mildew and rot, rotten shelled peanut, with qualified raw material through 135-140 ℃ of oven dry 20-40 minute, peeling, with 3-4 times of water logging bubble of material quantity 8-12 hour, again with the shelled peanut defibrination of self-separation formula fiberizer to soaking; Adopt the superhigh temperature instantaneously sterilising to take off the raw meat machine then and raw meat is taken off in peanut paste sterilization handle, sterilising temp is 130-135 ℃, takes off raw meat vacuum 80-85kpa;
2. peanut paste and anticorrisive agent after fresh milk or milk powder, white granulated sugar, (1) step being handled are poured in the container, after the mixing and stirring, filter, then homogeneous under 20-60Mpa;
3. the compound behind the homogeneous is introduced inoculation container after the sterilization down at 130-135 ℃, is cooled to 40-45 ℃, meets bacterial classification A and bacterial classification B, stirs;
4. will connect the magma can behind the bacterial classification,, treat that its acidity changes freezer over to when reaching 60-80 ° of T, promptly get required product at 2-8 ℃ of following after-ripening 12-24 hour at 40-45 ℃ of bottom fermentation.
The preparation of described bacterial classification A: fresh milk was sterilized 25-35 minute down at 110-115 ℃, when being cooled to 30-40 ℃, pressed the amount inoculating bifidobacterium of the 2-4% of milk volume, bred to get bacterial classification A in 24-36 hour.
The preparation of described bacterial classification B: fresh milk was sterilized 20-30 minute down at 110-115 ℃, was cooled to 40-50 ℃, pressed amount inoculation streptococcus thermophilus and the Bulgarian Lactobacillus of the 2-4% of milk volume, bred and promptly got bacterial classification B in 2-6 hour.
Major advantage of the present invention: the present invention is owing to use three kinds of bacterium co-fermentation peanuts such as Bifidobacterium, streptococcus thermophilus and Bulgarian Lactobacillus and milk, therefore sour milk nutrition of the present invention is very abundant, albumen and vegetable protein with Bifidobacterium, lactic acid bacteria and junket of high-load are a kind of health drinks that health is highly profitable.
Further specify characteristics of the present invention below by example.
Example 1
The batching that this example is used: fresh milk 60%, shelled peanut 7%, white granulated sugar 6%, bacterial classification 2%, potassium sorbate 0.05%, surplus are water.
Concrete preparation process:
1. producing of peanut paste: the shelled peanut after selected, 135 ℃ of oven dry 40 minutes down, peeling was soaked in water 9 hours, went into self-separation formula paste mill grinding, took off in the raw meat machine sterilization in sterilization then and took off raw meat and handle, and 130 ℃ of control sterilising temps take off raw meat vacuum 80kpa;
2. the preparation of sour milk: peanut paste, fresh milk, white granulated sugar and anticorrisive agent are poured in the blending vat, mix, 150 orders filter, homogeneous under 40Mpa, all the compound behind the back enters inoculation container after 135 ℃ of sterilizations in sterilizer, be cooled to 45 ℃, meet bacterial classification A and bacterial classification B, stir can, at 42-45 ℃ of bottom fermentation, when treating that acidity reaches 60T, change freezer over to, promptly obtained required product in 22 hours 3 ℃ of following after-ripening.
The preparation of bacterial classification A: fresh milk is cooled to 45 ℃ 115 ℃ of down sterilizations 25 minutes, by 3% amount of milk volume add Bifidobacterium carry out inoculation reproduction 24 hours bacterial classification A.
The preparation of bacterial classification B: fresh milk was sterilized 25 minutes down for 115 ℃, was cooled to 45 ℃, pressed the amount inoculation streptococcus thermophilus and the Bulgarian Lactobacillus of milk volume 3%, bred and promptly got bacterial classification B in 3 hours.
Example 2
The batching that this example is used: full-grease milk powder 8%, shelled peanut 3%, white granulated sugar 9%, bacterial classification 5%, Sodium Benzoate 0.05%, surplus are water.
Concrete preparation process:
1. the preparation of peanut paste: shelled peanut is 140 ℃ of down oven dry 15 minutes, and peeling was soaked in water 12 hours, defibrination, and sterilization is taken off raw meat and is handled, and 135 ℃ of sterilising temps, takes off raw meat vacuum 85kpa;
2. the preparation of sour milk: batching is poured in the blending vat, mix, filter homogeneous under 20Mpa, compound is 130 ℃ of sterilizations, be cooled to 45 ℃, meet bacterial classification A and bacterial classification B, stir, can, at 42-45 ℃ of bottom fermentation, treat that acidity changes freezer over to when being 80 ° of T, promptly obtained required product in 12 hours 7 ℃ of following after-ripening.
The preparation of bacterial classification A: fresh milk is 110 ℃ of down sterilizations 35 minutes, when being cooled to 35 ℃, adding Bifidobacterium by the amount of milk volume 4% and carries out inoculation reproduction and promptly got bacterial classification A in 35 hours.
Bacterial classification B preparation: fresh milk is cooled to 50 ℃ 110 ℃ of sterilizations 30 minutes down, by the amount of milk volume 4% add streptococcus thermophilus, Bulgarian Lactobacillus carries out inoculation reproduction and promptly got bacterial classification B in 6 hours.
Claims (6)
1. a preparation method who cultivates peanut the bifid sour milk, it is characterized in that used batching and content thereof (is 100 in the batching total amount): fresh milk 50-80% or milk powder 6-10%, shelled peanut 2-8%, white granulated sugar 5-10%, bacterial classification 1-6%, anticorrisive agent 0.05%, surplus are water, the volume ratio of Bifidobacterium, Bulgarian Lactobacillus and streptococcus thermophilus is 1: 1: 1 in the described bacterial classification, and concrete preparation method may further comprise the steps:
(1) producing of peanut paste: mildew and rot, rotten shelled peanut is removed in screening, then qualified shelled peanut was dried 10-40 minute down at 135-140 ℃, peeling, 3-4 water logging doubly with material quantity was steeped 8-12 hour, and clean, use earlier paste mill grinding, take off the raw meat machine with the superhigh temperature instantaneously sterilising again and slurries are sterilized take off the raw meat processing, 130-135 ℃ of control sterilising temp takes off raw meat vacuum 80-85kpa;
(2) peanut paste after fresh milk or milk powder, white granulated sugar, anticorrisive agent and the processing of (1) step is poured in the container in proportion, mixed, filter, then homogeneous under 20-60Mpa;
(3) compound behind the homogeneous is introduced inoculation container after the sterilization down at 130-135 ℃, is cooled to 40-45 ℃ and meets bacterial classification A and bacterial classification B, stirs;
(4) connect magma can behind the bacterial classification (3) step,, change freezer when treating its acidity over to, promptly obtained required product at 2-8 ℃ of following after-ripening 12-24 hour to 60-80 ° of T at 40-45 ℃ of bottom fermentation.
2. in accordance with the method for claim 1, it is characterized in that described milk powder is full-grease milk powder or skimmed milk power;
3. in accordance with the method for claim 1, it is characterized in that described water is demineralized water.
4. in accordance with the method for claim 1, it is characterized in that described anticorrisive agent comprises potassium sorbate or Sodium Benzoate.
5. in accordance with the method for claim 1, it is characterized in that the preparation of described bacterial classification A: fresh milk was sterilized 25-35 minute down at 110-115 ℃, by the amount inoculating bifidobacterium of the 2-4% of milk volume, breed and promptly got bacterial classification A in 24-36 hour when being cooled to 30-40 ℃.
6. in accordance with the method for claim 1, it is characterized in that the preparation of described bacterial classification B: fresh milk was sterilized 20-30 minute down at 110-115 ℃, be cooled to 40-50 ℃, press amount inoculation streptococcus thermophilus and the Bulgarian Lactobacillus of the 2-4% of milk volume, breed and promptly got bacterial classification B in 2-6 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98102696 CN1240585A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk contg. peanut and bifidobacterium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98102696 CN1240585A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk contg. peanut and bifidobacterium |
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| Publication Number | Publication Date |
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| CN1240585A true CN1240585A (en) | 2000-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 98102696 Pending CN1240585A (en) | 1998-07-02 | 1998-07-02 | Process for preparing sour milk contg. peanut and bifidobacterium |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176484B (en) * | 2007-11-13 | 2010-10-27 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN101911972A (en) * | 2010-07-29 | 2010-12-15 | 山东省农业科学院农产品研究所 | Low-fat peanut yoghourt and making method thereof |
| CN101310605B (en) * | 2007-05-25 | 2011-06-01 | 青岛科技大学 | Nutrient mixed mode yoghourt and preparation method thereof |
| CN101455236B (en) * | 2008-12-26 | 2011-12-14 | 山东得益乳业股份有限公司 | Stirring type corn yoghourt and preparation method thereof |
| CN101262775B (en) * | 2005-07-13 | 2013-08-07 | 热尔韦·达诺尼公司 | Fermented food products containing probiotic strains and method for preparing same |
| CN104286171A (en) * | 2013-07-17 | 2015-01-21 | 米玛江才 | Brassica rapa L. yogurt |
| CN104351339A (en) * | 2014-11-25 | 2015-02-18 | 辽宁兴坤饮品有限公司 | Compound lactobacillus fermented peanut milk and preparation method thereof |
| CN106900863A (en) * | 2017-04-28 | 2017-06-30 | 四川菊乐食品有限公司 | A kind of compound protein fermented yoghourt drink and preparation method |
| CN113951324A (en) * | 2021-10-15 | 2022-01-21 | 四川省农业科学院经济作物育种栽培研究所 | Polygonatum sibiricum peanut yoghourt and preparation method thereof |
-
1998
- 1998-07-02 CN CN 98102696 patent/CN1240585A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101262775B (en) * | 2005-07-13 | 2013-08-07 | 热尔韦·达诺尼公司 | Fermented food products containing probiotic strains and method for preparing same |
| CN101310605B (en) * | 2007-05-25 | 2011-06-01 | 青岛科技大学 | Nutrient mixed mode yoghourt and preparation method thereof |
| CN101176484B (en) * | 2007-11-13 | 2010-10-27 | 山东得益乳业有限公司 | Improved use method of sour milk subbacterial |
| CN101455236B (en) * | 2008-12-26 | 2011-12-14 | 山东得益乳业股份有限公司 | Stirring type corn yoghourt and preparation method thereof |
| CN101911972A (en) * | 2010-07-29 | 2010-12-15 | 山东省农业科学院农产品研究所 | Low-fat peanut yoghourt and making method thereof |
| CN104286171A (en) * | 2013-07-17 | 2015-01-21 | 米玛江才 | Brassica rapa L. yogurt |
| CN104351339A (en) * | 2014-11-25 | 2015-02-18 | 辽宁兴坤饮品有限公司 | Compound lactobacillus fermented peanut milk and preparation method thereof |
| CN106900863A (en) * | 2017-04-28 | 2017-06-30 | 四川菊乐食品有限公司 | A kind of compound protein fermented yoghourt drink and preparation method |
| CN113951324A (en) * | 2021-10-15 | 2022-01-21 | 四川省农业科学院经济作物育种栽培研究所 | Polygonatum sibiricum peanut yoghourt and preparation method thereof |
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