CN1689419A

CN1689419A - Corn milk yoghourt

Info

Publication number: CN1689419A
Application number: CN 200410023158
Authority: CN
Inventors: 金家瑞; 陈锡江
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-04-29
Filing date: 2004-04-29
Publication date: 2005-11-02

Abstract

The corn sour milk is prepared with cow milk 55-73 wt%, corn liquefying liquid 25-43 wt%, biological enzyme 0.1-0.5 wt% and stabilizer 1.5-2 wt%. Into the material, may be added sugar, sweetener, corn essence, sour milk essence, concentrated milk essence, ethyl maltol, etc. The present invention has the nutritious components and health functions of both corn and milk, gold color, mellow smell and easy absorption and is favorable to health.

Description

Corn milk yoghourt

Technical field:

The present invention relates to a kind of food in the human daily life, be specifically related to a kind of Corn milk yoghourt.

Background technology:

Existing lactate milk all is to be processed by fermentation by milk, and after people drank, good absorbing had certain nutrition and health care.But the raw material composition that adopts is single, and mouthfeel is not good enough, has influenced the further raising of these existing lactate milk nutritions, health care and product quality.

Summary of the invention:

Technical problem to be solved by this invention is: solve that existing lactate milk raw material composition is single, mouthfeel remains to be improved, nutrition and health care remain the problem that further improves; A kind of mouthfeel is aromatic, color and luster is yellow entirely, the nutrition of corn and two kinds of raw materials of milk and the Corn milk yoghourt that health care, quality greatly improve are comprehensively arranged and provide.

The technical solution used in the present invention is: this Corn milk yoghourt is prepared from by following raw materials by weight proportioning: milk 55-73%, corn liquefier 25-43%, biology enzyme content 0.1-0.5%, stabilizing agent 1.5-2%.

In the technique scheme, also can add an amount of white sugar or sucrose, honey element, corn essence, sour milk essence, condensed milk essence, ethyl maltol.

In the technique scheme, biology enzyme can adopt carbohydrase or protease, and stabilizing agent comprises pectin, sodium alginate, CMC, monoglyceride.

In the technique scheme, milk need adopt nonreactive milk.

Processing technology:

1, get corn, dry roasting fragrant;

2, soak: in 40 ℃ of left and right sides warm water, soak above-mentioned corn more than 24 hours, until its complete water absorption and swelling; Determination methods is: vertically cut iblet open, the center does not have white powder point and is to soak and finishes;

3: making beating, filtration: above-mentioned soaked corn is pulled an oar with warm water below 50 ℃, and material-water ratio is 1: 5, filters with 200 order filter clothes then, and juice is standby;

1

4, liquefaction: add biology enzyme in above-mentioned standby corn juice, transferring PH with citric acid is 6, is heated to about 95 ℃, and is incubated 1 hour;

5, allotment: with the above-mentioned corn juice that has liquefied and fresh milk in (25-43%): ratio (55-73%) is mixed, and adds stabilizing agent, sucrose and a small amount of corn essence and ethyl maltol successively, fully mixes;

6, homogeneous: with above-mentioned mixed liquor homogeneous, homogenization pressure is 40 MPas, makes molecule littleization of particle more;

7, sterilization, cooling, inoculation: the juice that above-mentioned homogeneous is good is incubated 20 minutes with 95 ℃, and sterilization is cooled to 42 ℃ again, presses the consumption inoculating lactic acid zymotic fluid of 2-4%, and zymotic fluid can adopt Bulgarian Lactobacillus or streptococcus thermophilus;

8, cultivation, after-ripening: at last above-mentioned corn milk was cultivated 3-4 hour with about 42 ℃, in about 4 ℃, refrigerated 24 hours again;

9, can detects, and makes finished product.

Corn contains the nutrition of health-care and has the anti-cancer effect, and the content of fat, phosphorus, vitamin B2 ranks first in five cereals.Contain linoleic acid and vitamin E in the corn, the cholesterol in human body level is reduced greatly, thereby reduce arteriosclerotic generation; Containing abundant glutathione is a kind of anticancer factor, can combine with multiple carcinogen in human body, and impel it to excrete; Also contain abundant cellulose, can promote enterocinesia, the absorption of minimizing noxious material and carcinogen are to the stimulation of colon, can fetter and hinder the absorption of excessive glucose, play the effect that blood sugar after meal grows tall that suppresses, suppress fat absorption, reduce blood lipid level, prevent and improve the generation of coronary heart disease, obesity, gall stone.Therefore, in North America and Europe, corn is not only as a kind of " leisure food ", and more being praised highly is " diet food ", " anticancer food ", " anti-diabetic " food.And maize yoghourt has the health care of sour milk simultaneously, and people if drink the maize yoghourt of this five cereals taste, can more feel comfortable than drink fruit juice or sour milk after aperitif, more be subjected to liking of consumer.

Corn milk yoghourt is that corn is mixed one also by fermentation with milk, the sour milk that the utilization modern processing technique makes, and golden yellow color contains rich in protein, vitamin and trace element, nutritional labelings such as dietary fiber.Comfortable taste, neither too strong nor too light, flavour is pure, the fragrant of existing corn, sweet-smelling, exquisiteness that milk is arranged again, though China's corn yield is high, the food kind of deep processing is single, therefore develops the Corn milk yoghourt beverage, the nutritive value of corn and milk is further enhanced, simultaneously, improved the economic benefit of corn, significant for the Maize Production of China.

The specific embodiment:

Get corn, behind the dry roasting perfume (or spice), corn was soaked in 40 ℃ of warm water more than 24 hours, until its complete water absorption and swelling, soaked corn is pulled an oar with warm water below 50 ℃, material-water ratio is 1: 5, filters with 200 order filter clothes then, and juice is standby.The biology enzyme that in standby corn juice, adds total amount 0.2%: carbohydrase or protease, transferring PH with citric acid is 6, is heated to about 95 ℃, and is incubated 1 hour; The above-mentioned corn steep liquor that has liquefied is mixed in 30%: 60% ratio with fresh milk, add stabiliser pectin, sodium alginate, CMC, monoglyceride successively, and the sucrose of adding total amount 6% and 1.5  of a small amount of corn essence total amount, and ethyl maltol, fully mix, homogeneous, homogenization pressure are 40 MPas, sterilization then, cooling, inoculation; Juice is incubated 20 minutes with 95 ℃, be cooled to 42 ℃ again, consumption inoculating lactic acid zymotic fluid by 2.5%, zymotic fluid can be selected Bulgarian Lactobacillus or streptococcus thermophilus for use, cultivation, after-ripening at last: corn milk was cultivated 3.5 hours with 42 ℃, in 4 ℃ of refrigerations 24 hours, can then, detect, become finished product again.

Also can add sweet close plain 7  in the foregoing description, sour milk essence 1.5 , smart 1.5  of condensed milk.

Claims

1, a kind of Corn milk yoghourt is characterized in that being prepared from by following raw materials by weight proportioning: milk 55-73%, corn liquefier 25-43%, biology enzyme content 0.1-0.5%, stabilizing agent 1.5-2%.

2, Corn milk yoghourt according to claim 1 is characterized in that also can adding an amount of white sugar or sucrose, sweet close element, corn essence, sour milk essence, condensed milk essence, ethyl maltol.

3, Corn milk yoghourt according to claim 1 is characterized in that biology enzyme can adopt carbohydrase or protease, and stabilizing agent comprises pectin, sodium alginate, CMC, monoglyceride, and milk need adopt nonreactive milk.

4, the processing technology of Corn milk yoghourt according to claim 1 is characterized in that:

(1), gets corn, dry roasting perfume;

(2), soak: in 40 ℃ of left and right sides warm water, soak above-mentioned corn more than 24 hours, until its complete water absorption and swelling; Determination methods is: vertically cut iblet open, the center does not have white powder point and is to soak and finishes;

(3): making beating, filtration: above-mentioned soaked corn is pulled an oar with warm water below 50 ℃, and material-water ratio is 1: 5, filters with 200 order filter clothes then, and juice is standby;

(4), liquefaction: add biology enzyme in above-mentioned standby corn juice, transferring PH with citric acid is 6, is heated to about 95 ℃, and is incubated 1 hour;

(5), allotment: with the above-mentioned corn juice that has liquefied and fresh milk in (25-43%): ratio (55-73%) is mixed, and adds stabilizing agent, sucrose and a small amount of corn essence and ethyl maltol successively, fully mixes;

(6), homogeneous: with above-mentioned mixed liquor homogeneous, homogenization pressure is 40 MPas;

(7), sterilization, cooling, inoculation: the juice that above-mentioned homogeneous is good is incubated 20 minutes with 95 ℃, and sterilization is cooled to 42 ℃ again, presses the consumption inoculating lactic acid zymotic fluid of 2-4%, and zymotic fluid can adopt Bulgarian Lactobacillus or streptococcus thermophilus;

(8), cultivation, after-ripening: at last above-mentioned corn milk was cultivated 3-4 hour with about 42 ℃, in about 4 ℃, refrigerated 24 hours again;

(9), can, detect, make finished product.