CN102986870A - Preparation method for five-cereal yoghourt - Google Patents
Preparation method for five-cereal yoghourt Download PDFInfo
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- CN102986870A CN102986870A CN201210547779XA CN201210547779A CN102986870A CN 102986870 A CN102986870 A CN 102986870A CN 201210547779X A CN201210547779X A CN 201210547779XA CN 201210547779 A CN201210547779 A CN 201210547779A CN 102986870 A CN102986870 A CN 102986870A
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Abstract
The invention discloses a preparation method for five-cereal yoghourt. The preparation method comprises the following steps of: soaking oats, buckwheat, millets and rice for 6 hours, soaking soy bean for 124 hours, pulping in the asolid-to-liquid ratio of 1 to 1 to obtain five-cereal slurry; adding saccharifying enzyme and xylanase to the five-cereal slurry for hydrolyzing for 24 hours; adding fresh milk and saccharose to the hydrolyzed five-cereal yoghourt, and homogenizing the mixture under the pressure of 40 MPa; inoculating lactic acid bacteria after adopting adopting pasteurization for carrying out fermentation; cooling the yoghourt and putting the cooled yoghourt to a refrigerator of 3 DEG C to 5 DEG C to carry out after-ripening for 15-20 hours to obtain the finished product yoghourt. The five-cereal yoghourt obtained by the preparation method is more conductive to absorbing nutritional ingredients in the five cereals, and is a milk product with high nutritive value and high health-care value.
Description
Technical field
The present invention relates to a kind of preparation method of five cereals sour milk, belong to food processing field.
Technical background
Buckwheat can reduce the human body blood cholesterol, and blood vessel is had protective effect.Oat can suppress cholesterol and raise, and can help to delay the aging of cell.Its of millet is of high nutritive value, and units of heat, protein and fat content all are higher than wheat flour, goes back calcic, iron, phosphorus, carrotene, and institute's containing cellulose 8.6% only is lower than oat near brown rice.Contain rich in protein, fat in the soya bean, also have lecithin, choline and multivitamin, but the saponarin delaying human body caducity in the soya bean, lecithin can be removed the cholesterol on the vascular wall, keeps angiomalasia, the irony that is rich in the soya bean, to Patients with iron deficiency anemia, help is arranged greatly.The present invention adopts new technology and prepares the five cereals sour milk, more is conducive to human body to the absorption of nutritional labeling in the five cereals, is a kind of dairy produce that better nutritivity is worth and health care is worth that has.
Summary of the invention
The five cereals sour milk that the preparation method that the purpose of this invention is to provide a kind of five cereals sour milk, the method obtain more is conducive to human body to the absorption of nutritional labeling in the five cereals, is a kind of dairy produce that better nutritivity is worth and health care is worth that has.
For realizing above purpose, the preparation method of a kind of five cereals sour milk of the present invention, step is as follows: (1) with oat, buckwheat, millet, rice in steep 6h, soybean soaking 124h adds entry by solid-to-liquid ratio and pulls an oar at 1: 1, gets the five cereals slurries; (2) in above-mentioned five cereals slurries, add carbohydrase, cellulase, zytase, the carbohydrase addition is 0.1%-0.2%, the cellulase addition is 0.1%-0.2%, the zytase addition is 0.05%-0.1%, be 4.5 at pH, temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the five cereals slurries after the water intaking solution and the mass ratio of fresh milk are 1: 2-1: 3, and the sucrose of adding gross mass 3%-5% carries out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 5%-7%, ferments, and fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h; (5) carry out after-ripening 15-20h with putting into 3 ℃ of-5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Beneficial effect of the present invention is, contain a large amount of starch, cellulose in the five cereals, be difficult for being decomposed by lactic acid bacteria, the present invention is respectively sugar with starch, cellulose conversion with carbohydrase, cellulase first, cellulase can promote the dissolving of plant cell wall simultaneously, more plant cell Dissolve things inside is dissolved out, be conducive to lactic acid bacteria and take full advantage of nutriment in the five cereals, and reduced the addition of sucrose, the five cereals sour milk sweet and sour taste of making, quality is fine and smooth, and is conducive to human body to the absorption of nutriment in the five cereals.
Add zytase in the five cereals hydrolytic process, can generate the Oilgosaccharkdes compound sugar, can promote the increment of Bifidobacterium in the enteron aisle, be of value to stomach health, improve immunity, antitumor, hypotensive, hypoglycemic, promote the absorption of calcium, improved the health of five cereals sour milks.
Embodiment
Embodiment 1:
Prepare the five cereals sour milk with following method: (1) with oat, buckwheat, millet, rice in steep 6h, soybean soaking 124h adds entry by solid-to-liquid ratio and pulls an oar at 1: 1, gets the five cereals slurries; (2) add carbohydrase, cellulase, zytase in above-mentioned five cereals slurries, the addition of carbohydrase is 0.2%, and the cellulase addition is 0.1%, the zytase addition is 0.05%, be 4.5 at pH, temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the five cereals slurries after the water intaking solution and the mass ratio of fresh milk are 1: 2, add the sucrose of gross mass 3%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 5%, ferments, and fermentation temperature is 40 ℃, and fermentation time is 8h; (5) carry out after-ripening 15h with putting into 3 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Embodiment 2:
Prepare the five cereals sour milk with following method: (1) with oat, buckwheat, millet, rice in steep 6h, soybean soaking 124h adds entry by solid-to-liquid ratio and pulls an oar at 1: 1, gets the five cereals slurries; (2) add carbohydrase, cellulase, zytase in above-mentioned five cereals slurries, the addition of carbohydrase is 0.15%, and the addition of cellulase is 0.15%, the addition of zytase is 0.08%, be 4.5 at pH, temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the five cereals slurries after the water intaking solution and the mass ratio of fresh milk are 1: 25, add the sucrose of gross mass 4%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 6%, ferments, and fermentation temperature is 45 ℃, and fermentation time is 7h; (5) carry out after-ripening 18h with putting into 4 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Embodiment 3:
Prepare the five cereals sour milk with following method: (1) with oat, buckwheat, millet, rice in steep 6h, soybean soaking 124h adds entry by solid-to-liquid ratio and pulls an oar at 1: 1, gets the five cereals slurries; (2) add carbohydrase, cellulase, zytase in above-mentioned five cereals slurries, the addition of carbohydrase is 0.1%, and the cellulase addition is 0.2%, the zytase addition is 0.1%, be 4.5 at pH, temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the five cereals slurries after the water intaking solution and the mass ratio of fresh milk are 1: 3, add the sucrose of gross mass 3%-5%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 7%, ferments, and fermentation temperature is 42 ℃, and fermentation time is 6h; (5) carry out after-ripening 20h with putting into 5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Claims (7)
1. the preparation method of a five cereals sour milk, it is characterized in that: step is as follows
(1) with oat, buckwheat, millet, rice in steep 6h, soybean soaking 124h adds entry by solid-to-liquid ratio and pulls an oar at 1: 1, gets the five cereals slurries;
(2) in above-mentioned five cereals slurries, add carbohydrase, cellulase, zytase, hydrolysis 24h, and constantly stir;
(3) add fresh milk, sucrose in the five cereals slurries after hydrolysis, under 40MPa pressure, carry out homogeneous;
(4) behind the employing pasteurization, the access lactic acid bacteria is fermented;
(5) carry out after-ripening 15-20h with putting into 3 ℃ of-5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
2. the preparation method of a kind of five cereals sour milk as claimed in claim 1, it is characterized in that: described step (2) carbohydrase addition is 0.1%-0.2%, and the cellulase addition is 0.1%-0.2%, and the zytase addition is 0.05%-0.1%.
3. the preparation method of a kind of five cereals sour milk as claimed in claim 1 is characterized in that: hydrolysis pH is 4.5 in the described step (2), and temperature is 60 ℃.
4. the preparation method of a kind of five cereals sour milk as claimed in claim 1 is characterized in that: the mass ratio of five cereals slurries and milk is 1 in the described step (3): 2-1: 3.
5. the preparation method of a kind of five cereals sour milk as claimed in claim 1 is characterized in that: the addition of sucrose is the 3%-5% of gross mass in the described step (3).
6. the preparation method of a kind of five cereals sour milk as claimed in claim 1, it is characterized in that: the inoculum concentration of described lactic acid bacteria is 5%-7%.
7. the preparation method of a kind of five cereals sour milk as claimed in claim 1, it is characterized in that: described fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210547779XA CN102986870A (en) | 2012-12-17 | 2012-12-17 | Preparation method for five-cereal yoghourt |
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| CN201210547779XA CN102986870A (en) | 2012-12-17 | 2012-12-17 | Preparation method for five-cereal yoghourt |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
| CN104365838A (en) * | 2014-12-02 | 2015-02-25 | 宁夏万齐米业有限公司 | Red date and rice fermented milk and making method thereof |
| CN104757660A (en) * | 2015-05-06 | 2015-07-08 | 安徽秋果食品有限公司 | Coarse cereal beverage added with probiotics and producing method thereof |
| CN105613735A (en) * | 2015-12-23 | 2016-06-01 | 济南恒辉科济食品配料有限公司 | Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof |
| CN111544359A (en) * | 2020-05-15 | 2020-08-18 | 万京创科(山东)生物科技有限公司 | Rice composite fermentation product with itching relieving effect and preparation method and application thereof |
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| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN101700062A (en) * | 2009-10-29 | 2010-05-05 | 孙清海 | Method for preparing maize yoghourt |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN102613290A (en) * | 2012-01-18 | 2012-08-01 | 西北农林科技大学 | Black corn sour milk and preparation method thereof |
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2012
- 2012-12-17 CN CN201210547779XA patent/CN102986870A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101077092A (en) * | 2006-05-25 | 2007-11-28 | 福建农林大学 | Germinated brown rice yoghourt and preparation method thereof |
| CN101700062A (en) * | 2009-10-29 | 2010-05-05 | 孙清海 | Method for preparing maize yoghourt |
| CN102258080A (en) * | 2011-07-15 | 2011-11-30 | 帝斯曼知识产权资产管理有限公司 | Cereal yoghurt and preparation method thereof |
| CN102613290A (en) * | 2012-01-18 | 2012-08-01 | 西北农林科技大学 | Black corn sour milk and preparation method thereof |
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| 王成涛等: "《天然食品配料—生产及应用》", 30 June 2010, 化学工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431281A (en) * | 2013-09-13 | 2013-12-11 | 黑龙江省轻工科学研究院 | Preparation method of health-care buckwheat electuary |
| CN104365838A (en) * | 2014-12-02 | 2015-02-25 | 宁夏万齐米业有限公司 | Red date and rice fermented milk and making method thereof |
| CN104757660A (en) * | 2015-05-06 | 2015-07-08 | 安徽秋果食品有限公司 | Coarse cereal beverage added with probiotics and producing method thereof |
| CN105613735A (en) * | 2015-12-23 | 2016-06-01 | 济南恒辉科济食品配料有限公司 | Oat cultured milk produced by participation of enzymolytic oat powder in fermentation and technological method thereof |
| CN111544359A (en) * | 2020-05-15 | 2020-08-18 | 万京创科(山东)生物科技有限公司 | Rice composite fermentation product with itching relieving effect and preparation method and application thereof |
| CN111544359B (en) * | 2020-05-15 | 2022-07-01 | 万京创科(广州)生物科技有限公司 | Rice composite fermentation product with itching relieving effect and preparation method and application thereof |
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