CN102771555A - Preparation method of low-cholesterol bifidobacterium yoghurt - Google Patents
Preparation method of low-cholesterol bifidobacterium yoghurt Download PDFInfo
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Abstract
The invention discloses a preparation method of low-cholesterol bifidobacterium yoghurt. The preparation method includes that composite leavening agent is prepared firstly, fresh milk is sterilized in preliminary mode and degreased through high-speed centrifugal separation, cholesterol milk is removed, after sterilization, mixed culture is performed according to a raw material formula of 88-92% of fresh milk, 4-6% of water, 1.8-2.2% of white granulated sugar and 2.8-3.2% of composite leavening agent, preliminary fermentation and secondary fermentation are performed, finally temperature is dropped to 2-4 DEG C rapidly, acidity reaches to 81-degree T, and a finished product can be obtained. Bifidobacterium metabolic factors facilitate anti-aging of human bodies, improve human body immunization, and prevent cancer. The low-cholesterol bifidobacterium yoghurt is low in cholesterol milk and has the effect of regulation of blood pressure and blood fat. Important trophic factors capable of helping insulin to maintain normal glycometabolism are added, and the low-cholesterol bifidobacterium yoghurt has three effects and is novel functional healthy milk.
Description
Technical field
The present invention relates to a kind of preparation method of low cholesterol bifid yoghurt, belong to the food and drink field.
Background technology
The special-purpose agricultural product production of development high-quality is the direction and the emphasis of agricultural restructuring, the plant husbandry of the dairy products processing industry first line of a couplet, processing industry, and country attaches great importance to for the problem of reconstituted milk in the recent period; Dairy products are fresh keeping products, receive the influence of transportation radius fairly obvious, therefore; Greatly develop middle part aquaculture, plant husbandry, can digest agricultural byproducts in a large number, it transforms for improving product quality on the spot; It is healthy to improve people, is very necessary.
Hypertension, high fat of blood, hyperglycaemia have become the multiple chronic disease of current the elderly of society, and cholesterol has the important physical effect in vivo, is the indispensable material of human body.But the increase of blood middle cholesterol content and the rising of Incidence of CHD are closely related, and too much cholesterol accumulation in vivo can cause illnesss such as atherosclerotic and other angiocardiopathies.Therefore, People more and more is tended to through diet control body inner cholesterol level.
Summary of the invention
In order effectively to improve " three height " crowd's dietary structure, regulate blood pressure, blood fat, improve blood sugar, the object of the present invention is to provide a kind of preparation method of low cholesterol bifid yoghurt.
The present invention adopts following technical scheme to achieve these goals:
The preparation method of low cholesterol bifid yoghurt may further comprise the steps:
(1) composite ferment preparation: preferred bifidobacterium species atcc; Recover, aerobic domestication, separation and seed selection handle; Obtain bifidobacterium adolescentis, according to the prescription Mixed culture of streptococcus lactis 18-22%, lactobacillus bulgaricus 38-42% and bifidobacterium adolescentis 38-42% 7.5-8.5 hour, the temperature of Mixed culture was 36-38 ℃ then; Cooling obtains composite ferment;
(2) at first with fresh milk carry out pre-sterilizing, under low temperature 2-6 ℃, high speed centrifugation separates 14-16 minute ungrease treatment of degreasing, removes the cholesterol breast; Sterilization 4-6 second again; Sterilization temperature is controlled at 120-125 ℃, presses the mixed inoculation of prescription fresh milk 88-92%, water 4-6%, white granulated sugar 1.8-2.2% and the composite ferment 2.8-3.2% of constitutive material then, fermentation in advance; Pre-fermented temperature is 37 ℃, and the time is 30 minutes;
(3) carry out can and secondary fermentation after the fermentation in advance, described secondary fermentation temperature is 42 ℃, and the time is 6 hours, is cooled to 2-4 ℃ at last rapidly, and acidity reaches 81 ° of T, can obtain finished product.
Streptococcus lactis 20%, lactobacillus bulgaricus 40% and bifidobacterium adolescentis 40% in described step (1) composite ferment.
The prescription of constitutive material is fresh milk 90%, water 5%, white granulated sugar 2% and composite ferment 3% in the described step (2).
Bifidobacterium makes it become the relatively good bacteria contained of courage of vitality by anaerobic bacteria through domestication repeatedly, and the called after bifidobacterium adolescentis can be with streptococcus lactis, lactobacillus bulgaricus symbiosis under same environment, become a kind of novel mixed culture fermentation agent.
The Bifidobacterium metabolic factor helps flight against senium of human body, anti-cancer, effect low cholesterol breast, has the human immunity of improvement, regulates blood pressure; Interpolation can assist insulin to keep normal glycometabolic important trophic factors can improve blood sugar, so this product has triple function, is the new certified milk of a kind of function.
Advantage of the present invention:
(1) interpolation can assist insulin to keep normal glycometabolic important trophic factors;
(2) contain multiple essential micro-nutrient composition in the glucose oxidase catabolic enzyme complex of rational proportion;
(3) contain other nutritive effect factors that delay glucose is played an important role at intestinal absorption, promotion enteron aisle bifidocaterium propagation, reduction blood fat, like dietary fiber, FOS etc.;
(4) ungrease treatment is removed the cholesterol breast and is reduced cholesterol level in the milk.
The specific embodiment
Embodiment 1: the preparation method of low cholesterol bifid yoghurt may further comprise the steps:
(1) composite ferment preparation: preferred bifidobacterium species atcc; Recover, aerobic domestication, separation and seed selection handle; Obtain bifidobacterium adolescentis, according to the prescription Mixed culture of streptococcus lactis 20%, lactobacillus bulgaricus 40% and bifidobacterium adolescentis 40% 8 hours, the temperature of Mixed culture was 37 ℃ then; Cooling obtains composite ferment;
(2) at first with fresh milk carry out pre-sterilizing, under low temperature 2-6 ℃, high speed centrifugation separates 15 minutes ungrease treatment of degreasing, removes the cholesterol breast; Sterilization is 5 seconds again; Sterilization temperature is controlled at 121 ℃, presses the mixed inoculation of prescription fresh milk 90%, water 5%, white granulated sugar 2% and the composite ferment 3% of constitutive material then, fermentation in advance; Pre-fermented temperature is 37 ℃, and the time is 30 minutes;
(3) carry out can and secondary fermentation after the fermentation in advance, described secondary fermentation temperature is 42 ℃, and the time is 6 hours, is cooled to 2-4 ℃ at last rapidly, and acidity reaches 81 ° of T, can obtain finished product.
Claims (3)
1. the preparation method of a low cholesterol bifid yoghurt is characterized in that may further comprise the steps:
(1) composite ferment preparation: preferred bifidobacterium species atcc; Recover, aerobic domestication, separation and seed selection handle; Obtain bifidobacterium adolescentis, according to the prescription Mixed culture of streptococcus lactis 18-22%, lactobacillus bulgaricus 38-42% and bifidobacterium adolescentis 38-42% 7.5-8.5 hour, the temperature of Mixed culture was 36-38 ℃ then; Cooling obtains composite ferment;
(2) at first with fresh milk carry out pre-sterilizing, under low temperature 2-6 ℃, high speed centrifugation separates 14-16 minute ungrease treatment of degreasing, removes the cholesterol breast; Sterilization 4-6 second again; Sterilization temperature is controlled at 120-125 ℃, presses the mixed inoculation of prescription fresh milk 88-92%, water 4-6%, white granulated sugar 1.8-2.2% and the composite ferment 2.8-3.2% of constitutive material then, fermentation in advance; Pre-fermented temperature is 37 ℃, and the time is 30 minutes;
(3) carry out can and secondary fermentation after the fermentation in advance, described secondary fermentation temperature is 42 ℃, and the time is 6 hours, is cooled to 2-4 ℃ at last rapidly, and acidity reaches 81 ° of T, can obtain finished product.
2. the preparation method of low cholesterol bifid yoghurt according to claim 1 is characterized in that: streptococcus lactis 20%, lactobacillus bulgaricus 40% and bifidobacterium adolescentis 40% in described step (1) composite ferment.
3. the preparation method of low cholesterol bifid yoghurt according to claim 1 is characterized in that: the prescription of constitutive material is fresh milk 90%, water 5%, white granulated sugar 2% and composite ferment 3% in the described step (2).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210200514.2A CN102771555B (en) | 2012-06-18 | 2012-06-18 | Preparation method of low-cholesterol bifidobacterium yoghurt |
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| CN201210200514.2A CN102771555B (en) | 2012-06-18 | 2012-06-18 | Preparation method of low-cholesterol bifidobacterium yoghurt |
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| CN102771555A true CN102771555A (en) | 2012-11-14 |
| CN102771555B CN102771555B (en) | 2014-02-12 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211024A (en) * | 2013-04-16 | 2013-07-24 | 陕西科技大学 | Method for preparing goat milk beverage containing ACE (Angiotensin Converting Enzyme) inhibitory peptide |
| CN106259898A (en) * | 2016-08-11 | 2017-01-04 | 甘肃省临洮县农副产品综合开发公司 | A kind of pure natural, without adding, rich in the preparation method of instant Yoghourt powder of Lactobacillus |
| CN108378130A (en) * | 2018-01-30 | 2018-08-10 | 杭州后智人科技有限公司 | Divide the method and products thereof of bacterium control aerobe fermentation food using blue light |
Citations (1)
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|---|---|---|---|---|
| CN101317638A (en) * | 2007-06-08 | 2008-12-10 | 刘国忠 | Sour gruel and industrial lactobacillus fermentation manufacturing technique |
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2012
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317638A (en) * | 2007-06-08 | 2008-12-10 | 刘国忠 | Sour gruel and industrial lactobacillus fermentation manufacturing technique |
Non-Patent Citations (3)
| Title |
|---|
| 《食品工业》 19921231 迟杰 《发酵乳和乳酸菌饮料的制造方法（上）》 第28页 , 第5期 * |
| 迟杰: "《发酵乳和乳酸菌饮料的制造方法（上）》", 《食品工业》 * |
| 顾瑞霞等: "《酸奶连续预发酵试验的研究》", 《中国乳品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211024A (en) * | 2013-04-16 | 2013-07-24 | 陕西科技大学 | Method for preparing goat milk beverage containing ACE (Angiotensin Converting Enzyme) inhibitory peptide |
| CN106259898A (en) * | 2016-08-11 | 2017-01-04 | 甘肃省临洮县农副产品综合开发公司 | A kind of pure natural, without adding, rich in the preparation method of instant Yoghourt powder of Lactobacillus |
| CN108378130A (en) * | 2018-01-30 | 2018-08-10 | 杭州后智人科技有限公司 | Divide the method and products thereof of bacterium control aerobe fermentation food using blue light |
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| CN102771555B (en) | 2014-02-12 |
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