CN102047960A - Shrubalthea flower yoghurt and preparation method thereof - Google Patents

Abstract

The invention provides shrubalthea flower yoghurt, which is prepared from the following raw materials: fresh milk, shrubalthea petals, sugar and a fermentation strain, wherein the fermentation strain is a mixture of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and bifidobacterium. The raw materials are fermented at the temperature of 37DEG C for 4 to 4.5 hours to prepare the shrubalthea flower yoghurt. The shrubalthea petals are added, which is superior to pulp treatment, the viscosity and the concentration of the yoghurt are ensured, and the yoghurt has aromatic and sweet mouthfeel, uniform and smooth texture and moderate viscosity, and has milk flavor of the yoghurt and the faint scent and light pink color of the shrubalthea flower. When a user drinks the yoghurt, the yoghurt greatly satisfies the taste sense and visual sense of the user, and is favorable for the health of the user.

Description

A kind of shrub althea flower sour milk and preparation method thereof

Technical field

The invention belongs to technical field of processing dairy products, relate to the product and the process technology thereof of milk fermentation.

Background technology

Shrub althea flower is a kind of wild edible flower, shrub althea flower contains trace elements such as a large amount of needed by human body nutritional labelings such as protein, fat, sugar, cellulose, carrotene, amino acid and multivitamin and calcium, magnesium, zinc, copper, phosphorus, potassium, selenium, chromium, wherein calcium, magnesium, iron, zinc, Se content are quite high, protein content is celery, Chinese cabbage 2.5～3.2 times a little more than spinach; The content of vegetable fat is very high, is 3.8～11.1 times of spinach, is celery, Chinese cabbage 5.7～16.7 times; And be rich in 18 seed amino acids, comprise essential amino acid, a kind of baby's essential amino acid; And containing flavone compound, it has tangible antiulcer, spasmolysis, anti-inflammatory and effect for reducing blood fat.Especially in spending, contain saponarin, different Vitex negundo var cannabifolia element, materials such as saponin and mucilaginous substance can suppress staphylococcus aureus and typhoid bacillus, can treat intestines diarrhea due to wind-evil blood, and its flower juice has antidiarrheal, restoring consciouness, health-care effects such as clearing heat and cooling blood.The hyperpietic often eats shrub althea flower juice good dietary function.Therefore shrub althea flower be integrate medicinal, eat, view and admire, the plant of health care, fibrous raw material, the economic worth height has very big DEVELOPMENT PROSPECT.

Contain multiple organic acid in the sour milk, abundant calcium phosphorus, vitamin A and Cobastab ₂Deng multivitamin and rich in amino acid, have the cholesterol of reduction, increase enterocinesia, stimulate gastric secretion and suppress the intestinal toxic germ and the cancer cell multiplication effect; Be easy to digest and assimilate the utilization rate height; Be of value to tooth, bone, eyes, brain and neurodevelopment etc., therefore and extremely consumers in general welcome.But traditional sour milk also has following some deficiency: 1) except that mainly containing trace elements such as calcium, phosphorus, copper, manganese, molybdenum, other trace element is still inadequate; 2) most Yoghourt fermentation temperature make fermenting experiment be subjected to certain restriction all at 42 ℃; 3) general biodiasmin solidification type yoghourt is preserved about 1 week for 2～6 ℃; 4) common sour milk sugaring amount is 7～8%.

And at present shrub althea flower except that minute quantity be used as vegetables edible, most of discarded, domestic development and use for shrub althea flower are shortcoming relatively also, has only developed heath-care noodles made with wild cotton, the shrub althea flower sour milk is not seen as yet.

Summary of the invention

The present invention provides a kind of shrub althea flower sour milk for addressing the above problem, and is to add rose of Sharon petal, sugar and fermented bacterium to get in 37 ℃ of fermentations in fresh milk, the mass percent of each component is respectively in its raw material: rose of Sharon petal 2～5%, sugar 3～5%, fermented bacterium 3%, surplus is a fresh milk.Wherein fermented bacterium is the mixture of streptococcus thermophilus (RQ5), lactobacillus acidophilus (RG9), lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.

The best in quality percentage of shrub althea flower sour milk raw material is respectively: rose of Sharon petal 3%, and sugar 4%, fermented bacterium 3%, surplus is a fresh milk.

Concrete preparation method of the present invention is as follows:

The first step, the fresh rose of Sharon petal of screening are cleaned and are dried, and place to shine after 1 hour under the uviol lamp to smash;

Second step, the rose of Sharon petal of smashing is mixed with fresh milk,, place 37 ℃ of incubators, fermented 4～4.5 hours to inoculation fermentation bacterial classification wherein;

The 3rd step, zymotic fluid is cooled to 4～5 ℃ after, insulation 12h makes the zymotic fluid after-ripening.

Using under four kinds of identical bacterial classification condition of culture, though 42 ℃ short than 37 ℃ of incubation times, index difference such as outward appearance, mouthfeel and whey eduction rate are little, but contain abundant enzyme in the shrub althea flower, the activity of enzyme is at 37 ℃, be higher than 37 ℃, the activity of enzyme reduces or deactivation, in order to keep the activity of enzyme in the shrub althea flower, adopt 37 ℃ of condition of culture, and the sour milk acidity of 37 ℃ of cultivations is low than 42 ℃, has prevented product acidifying excessively during preservation to a certain extent, is easy to promote.Different strain, temperature mixed culture fermentation see Table 1 to the influence of sour milk quality.

Table 1, different strain, temperature mixed culture fermentation are to the influence of sour milk quality

The incubation time difference causes sour milk effect difference, the sour milk mouthfeel of cultivating between 5～6 hours is relatively poor, fermentation time be after can causing bacterial classification by entering stationary phase for a long time breeding period, and then bacterial activity is reduced, and is controlled at certain acidity cooling stop to ferment activity than guaranteeing lactic acid bacteria rapidly; And the sour milk delicate mouthfeel of cultivating between 4～4.5 hours, the sour milk curdled milk is solid, and acidity is moderate, and different incubation times see Table 2 to the influence of sour milk quality.

Table 2, incubation time are to the influence of sour milk quality:

Shrub althea flower curdled milk time when different dosage is 4.5h; In spending because of the higher so addition of fat content greater than 4% o'clock thickness too.The shrub althea flower sour milk of 3% dosage is better than the sour milk of other dosage in appearance, and the fragrance of a flower is simple and elegant, and viscosity and acidity are moderate.By the contrast experiment, we determine that the optimum addition of rose of Sharon petal is 3%.The different dosages of shrub althea flower see Table 3 to the influence of sour milk quality.

The different dosages of table 3, shrub althea flower are to the influence of sour milk quality:

The present invention adopts fresh petal processing sour milk to be better than juice and handles, and has guaranteed the viscosity and the concentration of sour milk.Mouthfeel is fragrant and sweet, and quality is even, fine and smooth, and denseness is moderate, has not only had the frankincense of sour milk but also the delicate fragrance pink colour light with it of shrub althea flower arranged, and people's cardiopulmonary ooze.When drinking person is drunk, in the sense of taste, visually obtained satisfying greatly, and be of value to the healthy of drinking person, especially advantage much of that put forward in hypertensive patient's dietotherapy.

Figure of description

Fig. 1, shrub althea flower yogurt production operation technological process.

The specific embodiment

Embodiment 1, shrub althea flower sour milk raw material mass ratio are: rose of Sharon petal 3%, and sugar 4%, fermented bacterium 3%, surplus is a fresh milk; Wherein fermented bacterium is the mixture of streptococcus thermophilus (RQ5), lactobacillus acidophilus (RG9), lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.Concrete compound method is as follows:

The first step, the fresh rose of Sharon petal of screening are cleaned and are dried, and place to shine after 1 hour under the uviol lamp to smash;

Second step, the rose of Sharon petal of smashing is mixed with fresh milk,, place 37 ℃ of incubators, fermented 4.5 hours to inoculation fermentation bacterial classification wherein;

The 3rd step, zymotic fluid is cooled to 4～5 ℃ after, insulation 12h makes the zymotic fluid after-ripening.

To making to such an extent that the shrub althea flower sour milk is a standard according to the analytical method of national dairy products sanitary standard, carried out the whey absorptivity item by item, fat, protein, non-lipid solid, acidity, trace elements such as calcium, magnesium, iron, zinc, and arsenic, plumbous detection; And carried out Bacillus acidi lactici, microorganism detection such as pathogenic bacteria, every index all meets state food standard GB2746-1999, testing result sees Table 4 and table 5, also carried out the experiment of mice lavage edible safety simultaneously, weight is apparently higher than control group (tissue examination finds no other pathological change), and experimental result sees Table 6.

Table 4, shrub althea flower sour milk testing result and the contrast of state food standard:

Annotate: breast please eduction rate be 8～15%.

Table 5, micro-testing result (unit: mg/100g):

	Chromium	Calcium	Magnesium	Iron	Zinc	Selenium
							Raw milk	1.80	70.80	69.20	0.08	0.60	1.71
The shrub althea flower sour milk	1.91	179.20	160.80	0.17	1.12	2.01

Table 6, mouse are irritated the forward and backward body weight table of stomach 28 days (unit: g) with shrub althea flower juice

Annotate: 1 group of colored juice 0.1ml/ only; 2 groups of colored juice 0.5ml/ only; 3 groups of colored juice 1.0ml/ only; 4 groups of contrasts: pure water 1.0ml/ only.

Embodiment 2, shrub althea flower sour milk raw material mass ratio are: rose of Sharon petal 2%, and sugar 3%, fermented bacterium 3%, surplus is a fresh milk; Wherein fermented bacterium is the mixture of streptococcus thermophilus (RQ5), lactobacillus acidophilus (RG9), lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.Concrete compound method is as follows:

The first step, the fresh rose of Sharon petal of screening are cleaned and are dried, and place to shine after 1 hour under the uviol lamp to smash;

Second step, the rose of Sharon petal of smashing is mixed with fresh milk,, place 37 ℃ of incubators, fermented 4 hours to inoculation fermentation bacterial classification wherein;

The 3rd step, zymotic fluid is cooled to 4～5 ℃ after, insulation 12h makes the zymotic fluid after-ripening.

Embodiment 3, shrub althea flower sour milk raw material mass ratio are: rose of Sharon petal 4%, and sugar 5%, fermented bacterium 3%, surplus is a fresh milk; Wherein fermented bacterium is the mixture of streptococcus thermophilus (RQ5), lactobacillus acidophilus (RG9), lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.Concrete compound method is with embodiment 1.

Embodiment 4, shrub althea flower sour milk raw material mass ratio are: rose of Sharon petal 5%, and sugar 4%, fermented bacterium 3%, surplus is a fresh milk; Wherein fermented bacterium is the mixture of streptococcus thermophilus (RQ5), lactobacillus acidophilus (RG9), lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.Concrete compound method is with embodiment 2.

Claims (4)

1. a shrub althea flower sour milk is characterized in that raw material comprises fresh milk, rose of Sharon petal, sugar and fermented bacterium, and the mass percent of each component is respectively: rose of Sharon petal 2～5%, and sugar 3～5%, fermented bacterium 3%, surplus is a fresh milk.

2. a kind of shrub althea flower sour milk according to claim 1 is characterized in that fermented bacterium is the mixture of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, Bifidobacterium, and the mass ratio of four kinds of fermented bacteriums is 1: 1: 1: 1.

3. a kind of shrub althea flower sour milk according to claim 1, it is characterized in that raw material comprises fresh milk, rose of Sharon petal, sugar and fermented bacterium, the optimum quality ratio of each component is a rose of Sharon petal 3%, sugar 4%, fermented bacterium 3%, surplus is a fresh milk, and wherein fermented bacterium is the mixture of mass ratioes such as streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus, Bifidobacterium.

4. the preparation method of the described a kind of shrub althea flower sour milk of claim 1, it is characterized in that raw material comprises fresh milk, rose of Sharon petal, sugar and fermented bacterium, the mass percent of each component is respectively: rose of Sharon petal 2～5%, sugar 3～5%, fermented bacterium 3%, surplus is a fresh milk, and concrete preparation method is as follows:

The first step, the fresh rose of Sharon petal of screening are cleaned and are dried, and place to shine after 1 hour under the uviol lamp to smash;

Second step, the rose of Sharon petal of smashing is mixed with fresh milk,, place 37 ℃ of incubators, fermented 4～4.5 hours to inoculation fermentation bacterial classification wherein;

The 3rd step, zymotic fluid is cooled to 4～5 ℃ after, insulation 12h makes the zymotic fluid after-ripening.

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