CN102302059A - Tartary buckwheat oligosaccharide yoghourt - Google Patents

Abstract

The invention discloses a tartary buckwheat oligosaccharide yoghourt which is characterized by being prepared from the following raw materials by weight percent: 0.1-10% of tartary buckwheat flour, 0.1-10% of oligomerization isomaltose, 85-95% of fresh milk and a proper amount of conventional additive materials which comprise lactobacillus fermentation powder, cane sugar and pectin. The tartary buckwheat oligosaccharide yoghourt provided by the invention is new-type fermented milk with special flavor, rich nutrition, fine mouthfeel and obvious health-care effect; the special fragrance of the tartary buckwheat is improved and coordinated; the components having health-care effects on human bodies are brought into full play; the special taste and preference of special consumers are satisfied simultaneously; and the tartary buckwheat oligosaccharide yoghourt can be more easily accepted by vast common consumers.

Description

Bitter buckwheat compound sugar sour milk

Technical field

The present invention relates to the dairy products field, specifically is a kind of bitter buckwheat compound sugar sour milk.

Background technology

One, compound sugar

Main beneficial bacterium in the human body is the Bifidobacterium in the enteron aisle, and it is the fatal killer of various pathogens, also is the good friend of health.Oral Bifidobacterium yes the simplest and the most direct way, but there are three big shortcoming in its: the one, Bifidobacterium costs an arm and a leg, and we ordinary person can't be born; The 2nd, Bifidobacterium is extremely sensitive to oxygen, power, heat and acid, is difficult to preserve; The 3rd, when artificially increasing the quantity of Bifidobacterium in the body, can cause harmful effect to the ability of human body self propagating bifidobacterium.Through the brainstrust multi-argument, overcome the most effective, the safest method of above shortcoming and build intestinal beneficial bacterium exactly, the suitable living environment of Bifidobacterium for example, fully supply can impel the Oilgosaccharkdes of Bifidobacterium self propagation: oligoisomaltose.

1, the character of oligoisomaltose

As everyone knows, maltose is the disaccharide that two glucose molecules couple together with α-1,4 glycosidic bond, and isomaltose (Isomaltooligosaccharide) then is the disaccharide that two glucose molecules couple together with α-1,6 glycosidic bond.Because molecular conformation is different, so, isomaltose be called for being different from maltose.Usually, maltose is fermented by yeast easily, and isomaltose is not fermented by yeast, and isomaltose is non-fermentable compound sugar.

Oligoisomaltose can effectively promote beneficial bacteria in people's body, and for example the growth and breeding of Bifidobacterium so be called " Bifidobacterium promotes the factor " again, is called for short " Oilgosaccharkdes ".Show that with practical application Bifidobacterium has many health cares through clinical for many years, and promote the oligoisomaltose of the factor just to receive people's attention naturally as Bifidobacterium.

Be a kind of enzyme of raw material production oligoisomaltose needs with starch in the industry, this enzyme is an alpha-glucosidase, has another name called glucosyltransferase, is called for short alpha-glucosidase.It can cut α-1 in maltose and the malto-oligosaccharide molecular structure; 6 glycosidic bonds; And a glucose residue that can will dissociate is out transferred to the α-1 in another glucose molecule or maltose or the maltotriose equimolecular; On 6, form isomaltose, Isomaltotriose, different maltotetraose, different maltopentaose and panose etc.

The character introduction of oligoisomaltose is following:

(1), sugariness

With the white granulated sugar sugariness is 100, and various carbohydrates are under 20 ℃, and are as shown in the table with sucrose 10% solution sugariness relatively.

The kind of sugar	Sugariness
		White granulated sugar	100
High fructose syrup	165
		Glucose	70
Maltose	40
		Sorbierite	65
Oligoisomaltose slurry 1MO-500	52
		Oligoisomaltose slurry 1MO-900	42
High maltose syrup	40

(2), viscosity

Oligoisomaltose slurry is very approaching with the same concentrations sucrose solution, than the easy operation of maltose, has no adverse effects for the tissue and the characteristic of candy, cake etc. during food processing.

(3), hear resistance, acid resistance

Oligoisomaltose is heat-resisting, acid resistance is splendid.Concentration 50% syrup long-time heating under pH3,120 ℃ can not decomposed.Be applied in beverage, can and high-temperature process or the low pH food and can keep primary characteristic and function.

(4), moisture retention and prevent age of starch

Oligoisomaltose has moisture retention, makes moisture content be difficult for evaporation, and is effective with keeping of its quality to preserving moisture of various food, and can suppress the crystallization formation of sucrose and glucose.

(5), fermentable

Oligoisomaltose is the unavailable carbohydrate of yeast and lactic acid bacteria.Add in the acidified milk (sour milk), can not utilized and remain in its characteristic of performance in the food, promote the Bifidobacterium growth by saccharomycete, lactic acid bacteria.Particularly in acidified milk, can not hinder normal lactobacillus-fermented.

(6), anti-carious tooth property

The anti-carious tooth property of oligoisomaltose is excellent; Be difficult for by decayed tooth pathogen-Streptococcus mutans (Streptococcus mutant) fermentation; So the acid that produces is few, tooth is not perishable, it and sucrose and time spent; Also can hinder sucrose and be difficult for being produced water-insoluble macromolecule glucan, suppress the decayed tooth property of sucrose by the Streptococcus mutans effect.Panose in the oligoisomaltose (Panose) is very obvious to the effect that hinders the formation of tooth dirt.

Carious tooth also is one of the most general odontopathy of Chinese children; Protection children oral hygiene, prevention odontopathy; Replace white granulated sugar with oligoisomaltose, producing the Food & Drink that are difficult for carious tooth is an of great value job, hopes to cause that health circle, health care of food circle gaze at.

(7), security

More than the maximum no effect level 2g/kg body weight of oligoisomaltose.For the oligoisomaltose powder, mouse oral administration and acute toxicity LD50 are more than the 4g/kg body weight, compare with hypotoxicity sucrose (LD50 is the 29.8/kg body weight) and maltose (LD50 is the 26.7/kg body weight), and it is an extremely safe.

Add above-mentioned Icing Sugar in the drinking-water; Mouse freely absorbs in 1 year; Daily intake is an isomaltose 2.7-5.0g/kg body weight, and through long-term feeding experiment, anatomical results and blood test do not have any anomaly; The chromosome abnormality that returns variation test and cultured cell with bacterium is tested, and does not have any variation originality.So the security of oligoisomaltose is high.

2, the purposes of oligoisomaltose

Oligoisomaltose has above-mentioned a lot of good character and health care physiological function, is fit to instead of part sucrose, adds in various beverages, the food, for example: dairy products: cow's milk, seasoning breast, acidified milk, sour milk beverage, and various milk powder.

3, the intake of oligoisomaltose

IMO-900: proportionately 60 kilograms of calculating of body weight for humans, every day, intake was (a full soupspoon) about 10 grams: the infant gets 0.17 gram for the per kilogram body.

Two, duck wheat

Duck wheat: another name spinach wheat, black wheat, Hua Qiao etc., the Compendium of Material Medica record: the duck wheat nature and flavor are bitter, flat, cold, the effect that useful strength, continuous spirit, sharp knowledge, the wide intestines of sending down abnormally ascending are good for the stomach.Bitter buckwheat contains rich in protein, amino acid, aliphatic acid and vitamin, bitter principle, rutin and Flavonoid substances; The seven major nutrient complete set is not a medicine, is not health products; Be to work as the food that meal is eaten, remarkable healthy nutritive value and outstanding dietotherapy effect are but arranged.It does not belong to grass family, and belongs to polygonaceae, and it is blood brother that " fleece-flower root, the rheum officinale " be familiar with people waits, and is the outstanding grain medicine dual-purpose grain kind that international food and agricultural organization generally acknowledges, is the cultural typical case's embodiment of China's integration of drinking and medicinal herbs.Bitter buckwheat is described as " kings of five cereals ", and three fall food (hypotensive, hypoglycemic, reducing blood lipid).Produce in high and cold mountain area, green natural, pure pollution-free.

Bitter buckwheat food is widely applicable, both can be used as between twenty and fifty breakfast and snack food, replenishes mental muscle power, can be used as children's nutraceutical again, and enhance immunity power improves intelligence, promotes to grow.More can particularly three high patients' dietotherapy good merchantable brand be edible for a long time as the elderly.Bitter buckwheat possesses beauty treatment toxin expelling effect, in the human physiological metabolism, plays an important role, and its outstanding healthy nutritive value is not known by most of people as yet.

Edible and the medical value of duck wheat is early with by world's approval, and state such as America and Europe, Japan and Korea S every year is from a large amount of bitter buckwheats of Chinese import.Particularly Japanese, only just there are 7000 tame buckwheat oodle shops in the native country, and bitter buckwheat face becomes delicacies on the seat already.

Before the present invention put forward, the technical scheme that adopts duck wheat and compound sugar to prepare sour milk was not also reported.

Summary of the invention

The present invention proposes a kind of bitter buckwheat compound sugar sour milk, adopts duck wheat and compound sugar organically to combine with fresh milk, utilizes lactic acid bacteria to process through certain production technology fermentation under certain condition, to meet the need of market.This bitter buckwheat compound sugar sour milk that the present invention proposes; It is characterized in that processing by following materials in percentage by mass: tartary buckwheat powder 0.1-10%, oligoisomaltose 0.1-10%, fresh milk 85-95% and an amount of conventional additive, described conventional additive is lactic acid bacteria baking powder, sucrose and pectin; Production craft step is following: fresh milk is heated to 70-80 ℃, adds tartary buckwheat powder, oligoisomaltose, sucrose and pectin, stirs to make to add the pan feeding dissolving evenly; The temperature of control mixed liquor is carried out homogeneous for 65 ℃, and homogenization pressure is 20Mpa; Sterilization 300 seconds under 95 ℃ of conditions behind the homogeneous; Be cooled to 42-45 ℃, add lactic acid bacteria baking powder and stir, behind the quantitative filling, kept 42-45 ℃ of condition bottom fermentation 5-6 hour, when acidity >=70 are spent, be cooled to 0-6 ℃ rapidly and be finished product, by routine storage and sale.

Bitter buckwheat compound sugar sour milk of the present invention is a kind of unique flavor, nutritious, delicate mouthfeel, the tangible novel fermentation breast of health-care effect; Improve and coordinated the special fragrance of duck wheat; And the composition that wherein human body is played health-care effect has also obtained giving full play to; When satisfying special consumer hobby requirement, more can be accepted by vast ordinary consumer.Having the good commercial exploitation is worth and market prospects.

The specific embodiment

Get following raw material: fresh milk 1000g, tartary buckwheat powder 10g, oligoisomaltose 10g, sucrose 75g, pectin 3g and lactic acid bacteria baking powder 0.04g, the every gram of lactic acid bacteria baking powder contains 1,000,000,000 viable bacterias.

Production craft step is following: fresh milk is heated to 75 ℃, adds tartary buckwheat powder, oligoisomaltose, sucrose and pectin, stirs to make to add the pan feeding dissolving and evenly obtain mixed liquor; The temperature of control mixed liquor is carried out homogeneous at 65 ℃, and homogenization pressure is 20Mpa; Sterilization 300 seconds under 95 ℃ of conditions behind the homogeneous; Be cooled to 42-45 ℃, add lactic acid bacteria baking powder and stir, behind the quantitative filling, kept 42-45 ℃ of condition bottom fermentation 5-6 hour, when acidity >=70 are spent, be cooled to 0-6 ℃ rapidly and be finished product, by routine storage and sale.

Used lactic acid bacteria is mainly lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus and streptococcus cremoris etc.Can use by single bacterial classification, also can adopt bacterial classification mixing use more than 2 kinds or 2 kinds, commonly used is lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria.

Claims (2)

1. bitter buckwheat compound sugar sour milk; It is characterized in that processing by following materials in percentage by mass: tartary buckwheat powder 0.1-10%, oligoisomaltose 0.1-10%, fresh milk 85-95% and an amount of conventional additive, described conventional additive is lactic acid bacteria baking powder, sucrose and pectin; Production stage is following: fresh milk is heated to 70-80 ℃, adds tartary buckwheat powder, oligoisomaltose, sucrose and pectin, stirs to make to add the pan feeding dissolving evenly; The temperature of control mixed liquor is carried out homogeneous for 65 ℃, and homogenization pressure is 20Mpa; Sterilization 300 seconds under 95 ℃ of conditions behind the homogeneous; Be cooled to 42-45 ℃, add lactic acid bacteria baking powder and stir, kept 42-45 ℃ of condition bottom fermentation 5-6 hour behind the quantitative filling, when acidity >=70 are spent, be cooled to 0-6 ℃ rapidly and be finished product.

2. bitter buckwheat compound sugar sour milk according to claim 1 is characterized in that lactic acid bacteria baking powder is made up of lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria.