CN102550671A - Preparation method of Stachys floridana yoghourt - Google Patents

Abstract

The invention relates to a preparation method of Stachys floridana yoghourt. The preparation method comprises the following steps: mixing water and whole milk powder, then inoculating a mixed strain formed by Lactobacillus bulgaricus and Streptococcus thermophilus, and fermenting to prepare a mother leavening agent; inoculating the mother culture in a culture medium formed by the water and the whole milk powder, and fermenting to prepare a working leavening agent; and adding water, sugar and Stachys floridana juice to the milk, mixing and sterilizing, then inoculating the work leavening agent, and fermenting to prepare a finished product. The Stachys floridona yoghourt obtained by the invention has the acidity of 85 degree T, uniform light yellow, delicate character, unique lactobacillus fermentation flavor of yoghourt, light Stachys floridana fragrance, delicious sour and sweet tastes, delicateness and softness and health-care functions.

Description

A kind of preparation method of silver bar sour milk

Technical field

The present invention relates to food processing field, a kind of specifically preparation method of silver bar sour milk.

Background technology

Silver bar is the special product of Yanshi City, Henan Province.Yanshi silver bar look shaggy-fruited dittany is tender, fresh and crisp, have be bored with, clear god, orectic function, be the famous cold vegetable dish in sauce in the various feasts.According to chemical examination, silver bar is rich in materials such as carbohydrate, phenols, vitamin C, crude protein, amino acid, organic acid, softening blood vessel is arranged, reduce haemoconcentration, improves sanguimotor unique effect.The Yanshi silver bar with pure white shinny, quality is fine and close, long tender and crisp, the free from extraneous odour of joint, flavor are sweet good to eat and famous; " Yanshi county annals " carry; In the period of expanding and control, the Ming Dynasty just become famous product; The silver bar can that Yanshi City produces is in great demand inside and outside the province, and sells to eight countries and regions such as Thailand, Hong Kong, Vietnam, Mongolia, Russia, welcome by the foreign trader.

Sour milk is a kind of traditional zymotic dairy products, is the nutritious beverage of cow's milk behind lactobacillus-fermented.Compare with common fresh milk, sour milk also contains a large amount of biodiasmins except that the whole nutritional labelings that contain fresh milk, and is very useful to human health.Lactic acid bacteria can suppress the quantity of Bifidobacterium in pathogenic microorganism, the increase human body intestinal canal as a kind of probio in the enteron aisle, helps regulating intestines and stomach health.Research shows that drinking sour milk can overcome the lactose inadaptation; Can put in order intestines antidiarrheal and relieving dyspepsia, suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Can also prophylaxis of cancer; Reduce cholesterol, improve body immunity, and have abundant nutritive value and good health care function.The popularization with the cold chain system of popularizing along with refrigerator; Along with the raising of China people level of consumption and cultural and ethical quality, popular along with health idea, sour milk output is with the speed increment of annual 25%; Having become the first fermented dairy product of China, is the industry of tool profit and development potentiality.

Silver bar adds the composite yoghourt made in the milk has the exploitation value of rich nutrient contents and Geng Gao more than common sour milk, and it all has its corresponding health care to all kinds of crowds, and has light silver bar fragrance, and sweet and sour taste is even better on the taste.

Application number is that 200610048474 patent discloses a kind of silver bar sour milk process technology, but zymogenic complicated component, and raw material is more, causes technology loaded down with trivial details, is unfavorable for suitability for industrialized production, and the sour milk acidity of processing is also lower; Simultaneously, the content of silver bar is the highest to have only 10%, has reduced the content of the distinctive nutritional labeling of silver bar in the sour milk.

Summary of the invention

In order to solve the existing problem that silver bar sour milk processing technology is loaded down with trivial details, silver bar content is low, the invention provides a kind of preparation method of silver bar sour milk.

The present invention solves the problems of the technologies described above the technical scheme of employing to be: a kind of preparation method of silver bar sour milk comprises following steps:

1) be that the mixed of 13:87 is as culture medium according to weight ratio, with whole milk powder and water; Culture medium is positioned in the high-pressure steam sterilizing pan 121 ℃ of sterilization 15min, after sterilization finishes and is cooled to 45 ℃, in superclean bench, inserts the bacterial classification of the abundant activation of culture volume 2% with the sterile working mode; After mixing; Put into 42 ℃ of fermentations of constant incubator, move into after fermented and cultured to the culture medium solidifying in 2 ~ 5 ℃ the refrigerator and preserve, enlarged culture once then; Make mother culture, subsequent use;

Described bacterial classification is the mixed bacteria that isopyknic lactobacillus bulgaricus and streptococcus thermophilus are formed;

2), with whole milk powder and water according to weight ratio be the mixed of 13:87 as culture medium, through 105 ℃ of sterilization 10min, be cooled to 45 ℃ then; Add the mother culture of culture volume 5%, under 42 ℃ of conditions, be cultured to culture medium solidifying, and detect acidity and reach 80 ° of T; Viable count reach 108/more than the mL; And when the ratio of lactobacillus bulgaricus and streptococcus thermophilus is 0.9-1.1:1, promptly make working stock culture, place under 2 ~ 5 ℃ of environment refrigeration subsequent use;

3) preparation of silver bar juice

Select ripe silver bar fresh, that nothing is gone mouldy, clean up, remove top burr, blanching 15s in boiling water takes out the chopping of cooling back, in juice extractor, squeeze the juice then, and 8 layers of filtered through gauze of warp, filtrating is boiled 3-6min, cools off subsequent use;

4) preparation of cow's milk

By weight, get in the water that 13 parts milk powder joins 87 parts and mix, make cow's milk, subsequent use;

5), get the cow's milk that 68 parts of step 4) make, and add silver bar juice and 7 portions of sucrose that 25 parts of step 3) make therein respectively according to weight ratio; After mixing, 105 ℃ of 10min that sterilize down are cooled to 45 ℃ then in high-pressure steam sterilizing pan; Under aseptic condition, insert step 2) working stock culture that makes, inoculum concentration is to add 4% of cumulative volume after silver bar juice and the sucrose in the cow's milk, the inoculation back seals; And move in the constant incubator rapidly; Constant temperature culture 4h under 42 ℃ of conditions changes low temperature after-ripening 12h under 2 ~ 5 ℃ the environment then over to, obtains coagulating type silver bar sour milk.

Among the present invention, used lactobacillus bulgaricus and streptococcus thermophilus are conventional fermented bacterium.

Beneficial effect: the method that the present invention makes the silver bar sour milk compare with existing method have following a bit:

1, the fermented bacterium of prior art is lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium; The present invention draws through a large amount of experiments; When only using lactobacillus bulgaricus and streptococcus thermophilus fermentation and bacterial classification quantitative proportion as 0.9-1.1:1, the acidity of the silver bar sour milk that the acidity that makes sour milk after the fermentation makes far above existing method, and nutritious; Have uniform faint yellow color and luster, quality is fine and smooth;

2, the raw material of prior art has also added lactalbumin and thickener, and the use of lactalbumin and thickener has increased cost, and causes technology numerous and diverse, and raw material of the present invention has only sucrose, cow's milk and silver bar juice, and technology is simple, and cost is lower;

3, the content of silver bar is 5%-10% in the silver bar sour milk of prior art, and being higher than this ratio back silver bar sour milk that then can cause fermenting can not solidify; And the present invention adopts lactobacillus bulgaricus and the streptococcus thermophilus mixed culture fermentation of bacterial classification quantity than 0.9-1.1:1; Thereby make the content of silver bar in the silver bar sour milk reach 25%; Improved the content of silver bar greatly; And the good solidification forming of ability after the assurance fermentation ends, the sweet mouthfeel exquisiteness is soft, and has great health care function.

The specific embodiment

A kind of preparation method of silver bar sour milk comprises following steps:

1) be that the mixed of 13:87 is as culture medium according to weight ratio, with whole milk powder and water; Culture medium is positioned in the high-pressure steam sterilizing pan 121 ℃ of sterilization 15min, after sterilization finishes and is cooled to 45 ℃, in superclean bench, inserts the bacterial classification of the abundant activation of culture volume 2% with the sterile working mode; After mixing; Put into 42 ℃ of fermentations of constant incubator, move into after fermented and cultured to the culture medium solidifying in 2 ~ 5 ℃ the refrigerator and preserve, enlarged culture once then; Make mother culture, subsequent use;

Described bacterial classification is the mixed bacteria that isopyknic lactobacillus bulgaricus and streptococcus thermophilus are formed;

2), with whole milk powder and water according to weight ratio be the mixed of 13:87 as culture medium, through 105 ℃ of sterilization 10min, be cooled to 45 ℃ then; Add the mother culture of culture volume 5%, under 42 ℃ of conditions, be cultured to culture medium solidifying, and detect acidity and reach 80 ° of T; Viable count reach 108/more than the mL; And when the ratio of lactobacillus bulgaricus and streptococcus thermophilus is 0.9-1.1:1, promptly make working stock culture, place under 2 ~ 5 ℃ of environment refrigeration subsequent use;

3) preparation of silver bar juice

Select ripe silver bar fresh, that nothing is gone mouldy, clean up, remove top burr, blanching 15s in boiling water takes out the chopping of cooling back, in juice extractor, squeeze the juice then, and 8 layers of filtered through gauze of warp, filtrating is boiled 3-6min, cools off subsequent use;

4) preparation of cow's milk

By weight, get in the water that 13 parts milk powder joins 87 parts and mix, make cow's milk, subsequent use;

5), get the cow's milk that 68 parts of step 4) make, and add silver bar juice and 7 portions of sucrose that 25 parts of step 3) make therein respectively according to weight ratio; After mixing, 105 ℃ of 10min that sterilize down are cooled to 45 ℃ then in high-pressure steam sterilizing pan; Under aseptic condition, insert step 2) working stock culture that makes, inoculum concentration is to add 4% of cumulative volume after silver bar juice and the sucrose in the cow's milk, the inoculation back seals; And move in the constant incubator rapidly; Constant temperature culture 4h under 42 ℃ of conditions changes low temperature after-ripening 12h under 2 ~ 5 ℃ the environment then over to, obtains coagulating type silver bar sour milk.

Claims (1)

1. the preparation method of a silver bar sour milk is characterized in that, comprises following steps:

1), with whole milk powder and water according to weight ratio be the mixed of 13:87 as culture medium, culture medium is positioned over 121 ℃ of sterilization 15min in the high-pressure steam sterilizing pan, after sterilization finishes and is cooled to 45 ℃; In superclean bench, insert the bacterial classification of the abundant activation of culture volume 2% with the sterile working mode; After mixing, put into 42 ℃ of fermentations of constant incubator, move into after fermented and cultured to the culture medium solidifying in 2 ~ 5 ℃ the refrigerator and preserve; Make mother culture, subsequent use;

Described bacterial classification is the mixed bacteria that isopyknic lactobacillus bulgaricus and streptococcus thermophilus are formed;

2), with whole milk powder and water according to weight ratio be the mixed of 13:87 as culture medium, through 105 ℃ of sterilization 10min, be cooled to 45 ℃ then; Add the mother culture of culture volume 5%, under 42 ℃ of conditions, be cultured to culture medium solidifying, and detect acidity and reach 80 ° of T; Viable count reach 108/more than the mL; And when the ratio of lactobacillus bulgaricus and streptococcus thermophilus is 0.9-1.1:1, promptly make working stock culture, place under 2 ~ 5 ℃ of environment refrigeration subsequent use;

3) preparation of silver bar juice

Select ripe silver bar fresh, that nothing is gone mouldy, clean up, remove top burr, blanching 15s in boiling water takes out the chopping of cooling back, in juice extractor, squeeze the juice then, and 8 layers of filtered through gauze of warp, filtrating is boiled 3-6min, cools off subsequent use;

4) preparation of cow's milk

By weight, get in the water that 13 parts milk powder joins 87 parts and mix, make cow's milk, subsequent use;

5), get the cow's milk that 68 parts of step 4) make, and add silver bar juice and 7 portions of sucrose that 25 parts of step 3) make therein respectively according to weight ratio; After mixing, 105 ℃ of 10min that sterilize down are cooled to 45 ℃ then in high-pressure steam sterilizing pan; Under aseptic condition, insert step 2) working stock culture that makes, inoculum concentration is to add 4% of cumulative volume after silver bar juice and the sucrose in the cow's milk, the inoculation back seals; And move in the constant incubator rapidly; Constant temperature culture 4h under 42 ℃ of conditions changes low temperature after-ripening 12h under 2 ~ 5 ℃ the environment then over to, obtains coagulating type silver bar sour milk.