CN102771555B

CN102771555B - Preparation method of low-cholesterol bifidobacterium yoghurt

Info

Publication number: CN102771555B
Application number: CN201210200514.2A
Authority: CN
Inventors: 岳鹏
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-06-18
Filing date: 2012-06-18
Publication date: 2014-02-12
Anticipated expiration: 2032-06-18
Also published as: CN102771555A

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

A kind of preparation method of low cholesterol bifid yoghurt

Technical field

The preparation method who the present invention relates to a kind of low cholesterol bifid yoghurt, belongs to food and drink field.

Background technology

It is the direction and focus of agricultural restructuring that development quality special agricultural products is produced, the plant husbandry of the dairy products processing industry first line of a couplet, processing industry, country attaches great importance to for the problem of reconstituted milk in the recent period, and dairy products are fresh keeping products, are subject to the impact of transportation radius fairly obvious, therefore, greatly develop middle part aquaculture, plant husbandry, can digest in a large number agricultural byproducts, it transforms on the spot for improving product quality, improving people healthy, is very necessary.

Hypertension, high fat of blood, hyperglycaemia have become the multiple chronic disease of society the elderly, and cholesterol has important physiological action 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, too much cholesterol in vivo accumulation can cause the illnesss such as atherosclerotic and other angiocardiopathies.Therefore, people more and more tend to by 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, comprises the following steps:

(1) composite ferment preparation: preferred bifidobacterium species atcc, recover, aerobic domestication, separation and seed selection process, obtain bifidobacterium adolescentis, then according to the formula Mixed culture 7.5-8.5 hour of streptococcus lactis 18-22%, lactobacillus bulgaricus 38-42% and bifidobacterium adolescentis 38-42%, the temperature of Mixed culture is 36-38 ℃, cooling, obtain composite ferment;

(2) first fresh milk is carried out to pre-sterilizing, at low temperature 2-6 ℃, the separated degreasing of the high speed centrifugation ungrease treatment of 14-16 minute, Cholesterol removal breast, sterilization 4-6 second again, sterilization temperature is controlled at 120-125 ℃, then in the ratio combined inoculation of formula 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, and fermentation in advance, pre-fermented temperature is 37 ℃, and the time is 30 minutes;

(3) after pre-fermentation, carry out filling and secondary fermentation, described secondary fermentation temperature is 42 ℃, and the time is 6 hours, is finally cooled to rapidly 2-4 ℃, 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.

In described step (2), the formula of constitutive material is fresh milk 90%, water 5%, white granulated sugar 2% and composite ferment 3%.

Bifidobacterium makes it from anaerobic bacteria, become the vitality good bacteria that relatively courage is contained through domestication repeatedly, and called after bifidobacterium adolescentis can be with streptococcus lactis, lactobacillus bulgaricus symbiosis under same environment, become a kind of novel mixed culture fermentation agent.

Bifidobacterium metabolic factor is conducive to flight against senium of human body, anti-cancer, effect low cholesterol breast, has the human immunity of improvement, regulates blood pressure effect; Interpolation can assist insulin maintains 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) add and can maintain normal glycometabolic important trophic factors by assist insulin;

(2) multiple essential micro-nutrient composition in the glucose oxidase catabolic enzyme complex that contains 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, as dietary fiber, FOS etc.;

(4) ungrease treatment, Cholesterol removal breast reduces cholesterol level in milk.

The specific embodiment

Embodiment 1: the preparation method of low cholesterol bifid yoghurt, comprises the following steps:

(1) composite ferment preparation: preferred bifidobacterium species atcc, recover, aerobic domestication, separation and seed selection process, obtain bifidobacterium adolescentis, then according to the formula Mixed culture of streptococcus lactis 20%, lactobacillus bulgaricus 40% and bifidobacterium adolescentis 40% 8 hours, the temperature of Mixed culture is 37 ℃, cooling, obtain composite ferment;

(2) first fresh milk is carried out to pre-sterilizing, at low temperature 2-6 ℃, the separated degreasing of the high speed centrifugation ungrease treatment of 15 minutes, Cholesterol removal breast, sterilization is 5 seconds again, sterilization temperature is controlled at 121 ℃, then in the ratio combined inoculation of the formula fresh milk 90% of constitutive material, water 5%, white granulated sugar 2% and composite ferment 3%, and fermentation in advance, pre-fermented temperature is 37 ℃, and the time is 30 minutes;

Claims

1. a preparation method for low cholesterol bifid yoghurt, is characterized in that comprising the following steps:

(3) after pre-fermentation, carry out filling and secondary fermentation, described secondary fermentation temperature is 42 ℃, and the time is 6 hours, is finally cooled to rapidly 2-4 ℃, 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: in described step (2), the formula of constitutive material is fresh milk 90%, water 5%, white granulated sugar 2% and composite ferment 3%.