CN101708017A - Sweet corn Kefir fermented milk and production method thereof - Google Patents
Sweet corn Kefir fermented milk and production method thereof Download PDFInfo
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Abstract
The invention provides a sweet corn Kefir fermented milk and a production method thereof; the sweet corn Kefir fermented milk is prepared from the following components: fresh milk, sweet corn juice, white granulated sugar, sweet corn Kefir fermenting agent and a compound stabilizer, wherein, the rate of the components in parts by weight is as follows: 10:(2-4):(0.6-0.8):(0.3-0.5):(0.02-0.03). The production method comprises the following steps: preprocessing the sweet core into juice; activating and domesticating strains to prepare the sweet corn Kefir fermenting agent; preparing the compound stabilizer; blending, homogenizing, inoculating, canning, fermenting and after-ripening. The selected sweet corn Kefir strain can generate amino acid with stronger capacity, generate a large amount of Vitamin B, is restrained on acid generation capacity, has high nutritional value, is easy for human body to absorb, can not induce acidemia of human body after being drunk for a long term, is beneficial to people with poor stomach and intestine function to drink and absorb; compared with other acidic dairy products, the selected sweet corn Kefir strain has no essence ingredient, low acidity and softness, peculiar flavour of the sweet corn, mellow, fine and smooth mouthfeel, is easier to be accepted for people and adds drinking interests.
Description
Technical field
The present invention relates to acidified milk and production technology thereof, particularly sweet corn Kefir fermented milk and production method thereof.
Background technology:
As everyone knows, cow's milk is rich in various nutriment compositions.The infant feeding cow's milk that does not have breast milk to supply with can be depended on for existence; The teenagers growth stage of development drinks cow's milk and can supplement the nutrients; And take cow's milk also is the optimal selection that the patient regains one's strength and the elderly improves the health.Need only conditions permit at present, people's daily life milk drink has been universal phenomenon.But the material composition that has in the cow's milk is difficult for being absorbed by human consumption, after particularly the poor slightly person of functions of intestines and stomach takes cow's milk, can cause symptoms such as diarrhoea because of the digestion suction is bad.Scientist researchs and analyses confirmation, cow's milk becomes yogurt by fermentation, and it is the easiest of people absorbed to be only.In these years, people begin to make earnest efforts taking sour milk (acidified milk) again.Yet sour milk has the sour flavor of a kind of acid inevitably, makes many people be difficult to accept this mouthfeel, this local flavor.Therefore, change the mouthfeel of existing sour milk, make acidified milk not only nutritious but also be easily absorbed by the body in, have more flavor taste preferably, be the new problem that present researchers face.
Summary of the invention
The present invention proposes a kind of sweet corn Kefir fermented milk and production method thereof, purpose is to have nutrition health-care functions and tart flavour is soft, unique flavor, tasty and refreshing exquisiteness for people provide, be easy to digest and assimilate, more help health, than the new product acidified milk of low production cost.
Technical solution of the present invention:
The sweet corn Kefir fermented milk that the present invention is alleged, mainly composed of the following components: fresh cow milk, sweet corn juice, white granulated sugar, sweet corn Kefir leavening, compound stabilizer; The ratio of the weight portion of each component is 10: (2-4): (0.6-0.8): (0.3-0.5): (0.02-0.03).Wherein, described compound stabilizer comprises sodium carboxymethylcellulose, monoglyceride, pectin, and the ratio of the weight portion of its each component is 0.3: 0.4: 0.3.Described sweet corn Kefir leavening is that Kai Feier (kefir) freeze-dried vaccine is activated, be inoculated into sweet corn juice and fresh cow milk mixed liquor after the domestication cultivates and forms, and promptly the sweet corn Kefir leavening is by Kai Feier freeze-dried vaccine and sterilization skimmed milk weight part ratio (3-5): 100 inoculation activation, again with the Kai Feier bacterial classification of activation and sweet corn juice and fresh cow milk mixed liquor by weight than (3-5): the Kai Feier bacterial classification that 100 inoculations are tamed step by step, tamed is with weight part ratio (3-5): 100 ratios that are inoculated in sweet corn juice and fresh cow milk are a kind of liquor of 5: 5 mixed liquor cultivation.Described Kai Feier (kefir) freeze-dried vaccine mainly comprises multiple microorganisms such as lactic acid bacteria, saccharomycete, and wherein, lactic acid bacteria mainly comprises galactococcus (Lactococcus), lactobacillus (Lactobacillus) and leukonid (Leuconostoc); Saccharomycete comprises that mainly Candida kefyr (Candida kefir), brettanomyce (Brellanomyces anomalus) this Kai Feier (kefir) freeze-dried vaccine purchase in Shanghai Pulai Biotechnology Co., Ltd., and commodity are called Kai Feier kefir leavening (bacterial classification).
The step of the sweet corn Kefir fermented milk production method that the present invention is alleged is:
(1) the preliminary treatment corn becomes juice;
(2) preparation sweet corn Kefir leavening;
(1) activation of bacterial classification
(2) domestication of bacterial classification
(3) be prepared into the sweet corn Kefir leavening
(3) configuration compound stabilizer;
(4) allotment, homogeneous;
(5) inoculation, canned, fermentation, after-ripening.
The concrete steps of the sweet corn Kefir fermented milk production method that the present invention is alleged are:
(1) the preliminary treatment corn becomes juice to be: sweet corn is removed impurity, clean, added water to submerge corn ear, warm fire boils 15 minutes, so that the sweet corn kernel organization softening improves crushing juice rate and pigment dissolution rate, the passivation enzyme prevents the variable color of pulling an oar; Then, the cooling threshing, press sweet corn kernel and water weight part ratio 1: (3-4) making beating, with 80 order filtered through gauze, it is standby that juice is gone into jar;
(2) preparation sweet corn Kefir leavening is:
(1) actication of culture: the skimmed milk of preparation sterilization earlier, press Kai Feier freeze-dried vaccine and sterilization skimmed milk weight part ratio (3-5): 100 inoculations, to cultivate in 25 ℃ and to solidify to skimmed milk in 18-24 hour, actication of culture is successful.Wherein, the sterilising conditions of skimmed milk is: skimmed milk is heated to 85-95 ℃ kept 8-10 minute, be cooled to 28 ℃ after the sterilization treatment, inoculate the Kai Feier freeze-drying lactobacillus;
(2) strain domestication: with sweet corn juice and fresh cow milk by weight the ratio than 1: 9,2: 8,3: 7,4: 6,5: 5 be made into 5 kinds of culture mediums, every kind of culture medium was by 8: 100 adding white granulated sugars, and respectively place sterilization 20min in the container, mixed liquor after sterilizing with this with the Kai Feier bacterial classification of activation again is by weight than (3-5): 100 inoculations, in 25 ℃ of constant temperature culture 24 hours, finish sweet corn juice content in the mixed liquor and cultivate with the domestication step by step of the Kai Feier bacterial classification of activation from low to high;
(3) preparation of sweet corn Kefir leavening: the ratio of will sterilize cooled sweet corn juice and fresh cow milk is in 5: 5 the mixed liquor, by Kai Feier bacterial classification of having tamed and mixed liquor weight part ratio (3-5): 100 inoculations, in 25 ℃ of constant temperature culture 48 hours, it was standby to place 4 ℃ of refrigerators to preserve;
(3) preparation compound stabilizer: by the ratio of described component weight portion that sodium carboxymethylcellulose, monoglyceride, pectin is composite, and thermosol, standby through 80 order filtered through gauze;
(4) allotment, homogeneous: sweet corn juice, fresh milk, white granulated sugar and the compound stabilizer of preparation are mixed by described component content,, be heated to 65-70 ℃, under 15-22Mpa pressure, carry out homogeneous with 80-140 order filtered through gauze;
(5) inoculation, canned, fermentation, after-ripening: with the sterilization 15 minutes under 90-95 ℃ of temperature of mixed liquor behind the homogeneous, be cooled to 30 ℃, press sweet corn Kefir leavening and mixed liquor weight part ratio (3-5): 100 inoculations, 28 ℃ temperature bottom fermentations 8-12 hour, place 0-4 ℃ freezer refrigeration to carry out after-ripening in 12-14 hour this working up curd, promptly obtain finished product.
Beneficial effect of the present invention:
(1) the selected Kai Feier bacterial classification of the present invention is a kind ofly to be made up of multiple microorganisms such as lactic acid bacteria, saccharomycete, activated, the dairy starter of taming.It is stronger that lactobacillus decomposing protein wherein generates amino acid whose ability, and it is thick that cow's milk is become sticky, and contained leukonid can utilize sucrose to synthesize a large amount of pod membrane glucans, and produces a large amount of B family vitamins, can produce perfume, but acid producing ability suppresses to some extent; Wherein the lactose fermentation type and the non-fermented type of lactose that comprise of saccharomycete can be acidified milk and brings alcohol flavor and fat perfume (or spice).Studies confirm that: the lactic acid of Kefir fermented milk is L (+) the type optical isomer (common sour milk has only 58%) for health is highly profitable more than 95%, not only be of high nutritive value, be easy to absorption of human body, long-term drinking can not brought out the acid mass formed by blood stasis of human body, and lactose complete decomposition wherein, be more suitable for the lactose intolerant patient and drink.These dairy products all have certain curative effect to gastrointestinal disease, constipation, hypertension, heart disease etc., in addition, also have anticancer, reduce serum cholesterol content, improve body immunity and anti-aging effects;
(2) sweet corn juice that acidified milk added of the present invention's preparation is rich in Cobastab
1, B
2, E and various nutrient elements such as primverose, dietary fiber and mineral matter, in the contained abundant corn oil, maximum with unsaturated fatty acid content, can reduce cholesterol, prevent angiocardiopathies such as atherosclerotic, medical research thinks that corn is the desirable health foods of people.With the useful complementation of cow's milk nutrition, help the relatively poor crowd's of gastrointestinal function the absorption of drinking.
(3) the present invention compares with other yoghurt product, does not add any perfume ingredient, and acidity is low and soft, has the corn peculiar flavour, and mouthfeel sweet-smelling exquisiteness is easier to be accepted by the people, increases and drinks interest.
(4) the present invention can be modulated into the deep or light fruit that does not wait, vegetables type sweet corn Kefir fermented milk goods or beverage as adding different fruit, vegetable juice such as strawberry, pineapple, carrot, to satisfy the selection of the different demands of the consumer group.
(5) the present invention utilizes corn partly to replace fresh cow milk, has reduced production cost, has improved the qualities such as nutrition, local flavor and mouthfeel of product.
The specific embodiment:
Embodiment 1:
Carrying out the preliminary treatment corn by technique scheme becomes juice, preparation sterilization skimmed milk, preparation sweet corn Kefir leavening, preparation compound stabilizer, allotment, homogeneous, inoculation, canned, fermentation, after-ripening to make finished product.
Wherein:
The actication of culture of preparation sweet corn Kefir leavening is: press the inoculation in 3: 100 of Kai Feier freeze-drying lactobacillus and sterilization skimmed milk weight part ratio, cultivate in 25 ℃ and solidified to skimmed milk in 24 hours, actication of culture is successful;
The preparation of sweet corn Kefir leavening is: inoculate with the Kai Feier bacterial classification and the mixed liquor of cooled sweet corn juice of sterilization and fresh cow milk (weight portion is 5: 5) of having tamed, inoculum concentration is 3 parts of Kai Feier bacterial classifications of mixed liquor inoculation of weight portion 100.
Allotment, homogeneous is: the weight portion of the sweet corn juice 2, fresh milk 10, white granulated sugar 0.6 and the compound stabilizer 0.02 that prepare is mixed, with 80 order filtered through gauze, be heated to 65 ℃, carry out homogeneous under 15Mpa pressure;
Inoculation, canned, fermentation, after-ripening are: with the sterilization 15 minutes under 90 ℃ of temperature of mixed liquor behind the homogeneous, be cooled to 30 ℃, press the inoculation in 3: 100 of sweet corn Kefir leavening and mixed liquor weight part ratio, 28 ℃ temperature bottom fermentations 12 hours, place 0 ℃ freezer refrigeration to carry out after-ripening in 14 hours this working up curd, promptly obtain finished product.
Embodiment 2
Carrying out the preliminary treatment corn by technique scheme becomes juice, preparation sterilization skimmed milk, preparation sweet corn Kefir leavening, preparation compound stabilizer, allotment, homogeneous, inoculation, canned, fermentation, after-ripening to make finished product.
Wherein:
The actication of culture of preparation sweet corn Kefir leavening is: press the inoculation in 5: 100 of Kai Feier freeze-drying lactobacillus and sterilization skimmed milk weight part ratio, cultivate in 25 ℃ and solidified to skimmed milk in 18 hours, actication of culture is successful;
The preparation of sweet corn Kefir leavening is: inoculate with the Kai Feier bacterial classification and the mixed liquor of cooled sweet corn juice of sterilization and fresh cow milk (weight portion is 5: 5) of having tamed, inoculum concentration is 5 parts of Kai Feier bacterial classifications of mixed liquor inoculation of weight portion 100.
Allotment, homogeneous is: the weight portion of the sweet corn juice 4, fresh milk 10, white granulated sugar 0.8 and the compound stabilizer 0.03 that prepare is mixed, with 140 order filtered through gauze, be heated to 70 ℃, carry out homogeneous under 22Mpa pressure;
Inoculation, canned, fermentation, after-ripening are: with the sterilization 15 minutes under 95 ℃ of temperature of mixed liquor behind the homogeneous, be cooled to 30 ℃, press the inoculation in 5: 100 of sweet corn Kefir leavening and mixed liquor weight portion, 28 ℃ temperature bottom fermentations 8 hours, place 4 ℃ freezer refrigeration to carry out after-ripening in 12 hours this working up curd, promptly obtain finished product.
Embodiment 3
Carrying out the preliminary treatment corn by technique scheme becomes juice, preparation sterilization skimmed milk, preparation sweet corn Kefir leavening, preparation compound stabilizer, allotment, homogeneous, inoculation, canned, fermentation, after-ripening to make finished product.
Wherein:
The actication of culture of preparation sweet corn Kefir leavening is: press the inoculation in 4: 100 of Kai Feier freeze-drying lactobacillus and sterilization skimmed milk weight part ratio, cultivate in 25 ℃ and solidified to skimmed milk in 20 hours, actication of culture is successful;
The preparation of sweet corn Kefir leavening is: inoculate with the Kai Feier bacterial classification and the mixed liquor of cooled sweet corn juice of sterilization and fresh cow milk (weight portion is 5: 5) of having tamed, inoculum concentration is 4 parts of Kai Feier bacterial classifications of mixed liquor inoculation of weight portion 100.
Allotment, homogeneous is: the weight portion of the sweet corn juice 3, fresh milk 10, white granulated sugar 0.7 and the compound stabilizer 0.025 that prepare is mixed, with 100 order filtered through gauze, be heated to 68 ℃, carry out homogeneous under 19Mpa pressure;
Inoculation, canned, fermentation, after-ripening are: with the sterilization 15 minutes under 93 ℃ of temperature of mixed liquor behind the homogeneous, be cooled to 30 ℃, press the inoculation in 4: 100 of sweet corn Kefir leavening and mixed liquor weight portion, 28 ℃ temperature bottom fermentations 10 hours, place 2 ℃ freezer refrigeration to carry out after-ripening in 13 hours this working up curd, promptly obtain finished product.
Claims (5)
1. sweet corn Kefir fermented milk, it is characterized in that: this acidified milk is composed of the following components: fresh cow milk, sweet corn juice, white granulated sugar, sweet corn Kefir leavening, compound stabilizer; The ratio of the weight portion of each component is 10: (2-4): (0.6-0.8): (0.3-0.5): (0.02-0.03).
2. a kind of sweet corn Kefir fermented milk according to claim 1 is characterized in that: described compound stabilizer comprises sodium carboxymethylcellulose, monoglyceride, pectin, and the ratio of the weight portion of its each component is 0.3: 0.4: 0.3.
3. a kind of sweet corn Kefir fermented milk according to claim 1 is characterized in that: described sweet corn Kefir leavening is by Kai Feier freeze-dried vaccine and sterilization skimmed milk weight part ratio (3-5): 100 inoculation activation, again with the Kai Feier bacterial classification of activation and sweet corn juice and fresh cow milk mixed liquor by weight than (3-5): the Kai Feier bacterial classification that 100 inoculations are tamed step by step, tamed is with weight part ratio (3-5): 100 ratios that are inoculated in sweet corn juice and fresh cow milk are a kind of liquor of 5: 5 mixed liquor.
4. production method of producing sweet corn Kefir fermented milk, it is characterized in that: the step of this method is that (one) preliminary treatment corn becomes juice;
(2) preparation sweet corn Kefir leavening;
(1) activation of bacterial classification
(2) domestication of bacterial classification
(3) be prepared into the sweet corn Kefir leavening
(3) configuration compound stabilizer;
(4) allotment, homogeneous;
(5) inoculation, canned, fermentation, after-ripening.
5. a kind of production method of producing sweet corn Kefir fermented milk according to claim 4, it is characterized in that: the concrete steps of this method are:
(1) the preliminary treatment corn becomes juice to be: sweet corn is removed impurity, clean, added water to submerge corn ear, warm fire boils 15 minutes, so that the sweet corn kernel organization softening improves crushing juice rate and pigment dissolution rate, the passivation enzyme prevents the variable color of pulling an oar; Then, the cooling threshing, press sweet corn kernel and water weight part ratio 1: (3-4) making beating, with 80 order filtered through gauze, it is standby that juice is gone into jar;
(2) preparation sweet corn Kefir leavening is:
(1) actication of culture: the skimmed milk of preparation sterilization earlier, press Kai Feier freeze-dried vaccine and sterilization skimmed milk weight part ratio (3-5): 100 inoculations, to cultivate in 25 ℃ and to solidify to skimmed milk in 18-24 hour, actication of culture is successful.
Wherein, the sterilising conditions of skimmed milk is: skimmed milk is heated to 85-95 ℃ kept 8-10 minute, be cooled to 28 ℃ after the sterilization treatment, inoculate the Kai Feier freeze-drying lactobacillus;
(2) strain domestication: with sweet corn juice and fresh cow milk by weight the ratio than 1: 9,2: 8,3: 7,4: 6,5: 5 be made into 5 kinds of culture mediums, every kind of culture medium was by 8: 100 adding white granulated sugars, and respectively place sterilization 20min in the container, mixed liquor after sterilizing with this with the Kai Feier bacterial classification of activation again is by weight than (3-5): 100 inoculations, in 25 ℃ of constant temperature culture 24 hours, finish sweet corn juice content in the mixed liquor and cultivate with the domestication step by step of the Kai Feier bacterial classification of activation from low to high;
(3) preparation of sweet corn Kefir leavening: the ratio of will sterilize cooled sweet corn juice and fresh cow milk is in 5: 5 the mixed liquor, by Kai Feier bacterial classification of having tamed and mixed liquor weight part ratio (3-5): 100 inoculations, in 25 ℃ of constant temperature culture 48 hours, it was standby to place 4 ℃ of refrigerators to preserve;
(3) preparation compound stabilizer: by the ratio of described component weight portion that sodium carboxymethylcellulose, monoglyceride, pectin is composite, and thermosol, standby through 80 order filtered through gauze;
(4) allotment, homogeneous are: sweet corn juice, fresh milk, white granulated sugar and the compound stabilizer of preparation are mixed by described component content, with 80-140 order filtered through gauze, be heated to 65-70 ℃, carry out homogeneous under 15-22Mpa pressure;
(5) inoculation, canned, fermentation, after-ripening are: with the sterilization 15 minutes under 90-95 ℃ of temperature of mixed liquor behind the homogeneous, be cooled to 30 ℃, press sweet corn Kefir leavening and mixed liquor weight part ratio (3-5): 100 inoculations, 28 ℃ temperature bottom fermentations 8-12 hour, place 0-4 ℃ freezer refrigeration to carry out after-ripening in 12-14 hour this working up curd, promptly obtain finished product.
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| CN102429014A (en) * | 2011-11-10 | 2012-05-02 | 黑龙江东方学院 | Preparation method of waxy corn milk beverage |
| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102805150A (en) * | 2012-08-21 | 2012-12-05 | 柳州市神鹰科技有限公司 | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof |
| CN103461489A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Stomach strengthening corn sour milk and making method thereof |
| CN104273218A (en) * | 2013-07-05 | 2015-01-14 | 内蒙古伊利实业集团股份有限公司 | Celery yogurt and production method thereof |
| CN104904859A (en) * | 2015-04-21 | 2015-09-16 | 华南农业大学 | Bean yoghourt fermenting agent with processing suitability as well as preparation method and application thereof |
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| CN106107338A (en) * | 2016-06-23 | 2016-11-16 | 徐州工程学院 | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof |
| CN106417597A (en) * | 2016-08-30 | 2017-02-22 | 新疆阜丰生物科技有限公司 | Compound stabilizer applicable to lactobacillus beverages |
| CN107183178A (en) * | 2017-06-01 | 2017-09-22 | 上海银盏食品有限公司 | A kind of Kefir grains breast and preparation method thereof |
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- 2009-09-30 CN CN2009100356405A patent/CN101708017B/en not_active Expired - Fee Related
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| CN102429014A (en) * | 2011-11-10 | 2012-05-02 | 黑龙江东方学院 | Preparation method of waxy corn milk beverage |
| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102524386B (en) * | 2011-12-31 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102805150A (en) * | 2012-08-21 | 2012-12-05 | 柳州市神鹰科技有限公司 | Live bacteria type lotus seed and corn yoghurt beverage and preparation method thereof |
| CN104273218A (en) * | 2013-07-05 | 2015-01-14 | 内蒙古伊利实业集团股份有限公司 | Celery yogurt and production method thereof |
| CN103461489A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Stomach strengthening corn sour milk and making method thereof |
| CN104904859B (en) * | 2015-04-21 | 2018-07-31 | 华南农业大学 | A kind of Sourbean milk fits property leavening processed and its preparation method and application |
| CN104904859A (en) * | 2015-04-21 | 2015-09-16 | 华南农业大学 | Bean yoghourt fermenting agent with processing suitability as well as preparation method and application 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 |
| CN105394179A (en) * | 2015-12-09 | 2016-03-16 | 西藏大学农牧学院 | Cereal kefir beverage and preparation method thereof |
| CN106107338A (en) * | 2016-06-23 | 2016-11-16 | 徐州工程学院 | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof |
| CN106417597A (en) * | 2016-08-30 | 2017-02-22 | 新疆阜丰生物科技有限公司 | Compound stabilizer applicable to lactobacillus beverages |
| CN107183178A (en) * | 2017-06-01 | 2017-09-22 | 上海银盏食品有限公司 | A kind of Kefir grains breast and preparation method thereof |
| CN111296701A (en) * | 2020-03-09 | 2020-06-19 | 吉林农业大学 | Preparation method of yacon fermented beverage |
| CN112868758A (en) * | 2021-01-18 | 2021-06-01 | 山西大学 | Kefir quinoa fermented milk freeze-dried food and preparation method thereof |
| CN114190435A (en) * | 2021-09-17 | 2022-03-18 | 湖州师范学院 | Method for producing novel kefir fermented milk by fermenting kefir grains pre-cultured with fruit and vegetable juice |
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| CN114990010A (en) * | 2022-05-21 | 2022-09-02 | 扬州大学 | Culture method for improving functional metabolites of milk wine |
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