CN105192065B - A kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder - Google Patents
A kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder Download PDFInfo
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Abstract
The preparation method of a kind of Poria cocos jujube donkey-hide gelatin fermentation milk powder, including by Poria cocos, jujube and donkey-hide gelatin, the step of respectively through microwave and ultramicro crushing treatment at fine powder；The step of adding water to be blended into three kinds of slurries three kinds of fine powders；The step of taking lemon and Kiwi berry to prepare fruit pulp；The step of addition zymophyte carries out ferment at constant temperature after taking fresh milk and fruit pulp to match and by the yogurt mixed liquor obtained after fermentation and three kinds of slurries mixing homogeneous, sterilization, be concentrated, be spray dried to the step of powder.The present invention has prepared that a kind of full of nutrition, unique flavor, uniform texture are fine and smooth, milk is strong, again with fruity faint scent using unique zymotechnique, and the Poria cocos jujube donkey-hide gelatin fermentation milk powder with health care prevention and treatment function, the comprehensive nutrient value of Lai Tigao milk powder.
Description
Technical field
The present invention relates to technical field of processing dairy products, specifically a kind of preparation of Poria cocos jujube donkey-hide gelatin fermentation milk powder
Process.
Background technique
Milk powder has whole-fat milk powder, skimmed milk powder, instant milk, milk power for infant and young children etc. currently on the market, and there are also adapt to
The milk powder that different crowd needs such as premature's milk powder, immune milk powder, exempts from allergy milk powder, growth high calcium milk powder and fortification
Milk powder etc..Compositional type milk powder for having both nutritive value and healthcare function is developed then relatively fewer.Poria cocos is that China is ancient
Health-care medicinal has effects that clearing damp and promoting diuresis, invigorating the spleen, calming heart；Jujube contains protein, fat, carbohydrate, organic acid, Duo Zhongwei
The effect of secondary element and vitamin also have beautifying face and moistering lotion, delay senescence, benefiting qi and nourishing blood；And donkey-hide gelatin has enriching yin of enriching blood, profit
It is dry, the effect of hemostasis, for treating blood deficiency chlorosis, dizziness palpitaition, dysphoria and insomnia, xeropulmonary cough.Therefore, develop it is good in taste,
It is again full of nutrition, the Poria cocos jujube donkey-hide gelatin fermentation milk powder of nutrition and health care function is had both, to meet the diversified demand of people, with
It is imperative to make up gaps in market.
Summary of the invention
It is an object of the present invention to: it is equal that one kind full of nutrition, unique flavor, institutional framework are prepared using unique zymotechnique
Even exquisiteness, milk are strong, have fruity faint scent, and the Poria cocos jujube donkey-hide gelatin fermentation milk powder with health care prevention and treatment function again, to mention
The comprehensive nutrient of high milk powder is worth.
To realize the above-mentioned technical purpose, the technical scheme adopted by the invention is as follows: a kind of Poria cocos jujube donkey-hide gelatin ferments milk powder
Preparation method, comprising the following steps:
Step 1: choosing Fresh Lemon and Kiwi berry, lemon is cleaned, deseeding is according to mass ratio after Kiwi berry peeling
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 0.5 ~ 1:1 ~ 2, obtain fruit pulp, cold at a temperature of being placed in 0 ~ 4 DEG C
It hides spare；
Step 2: taking Poria cocos, jujube and donkey-hide gelatin, 60 ~ 80 meshes are crossed after grinding respectively, and Poria cocos powder, red date powder is made
And gelatin powder, later, by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, in being put into micro-wave oven
Volume of material account under conditions of microwave oven internal available space 1/3~1/2, adjusting microwave power be 400~800W, processing 50
~120s, then, by the material superfine comminution after microwave treatment to partial size be 10 ~ 25 μm, be made Poria cocos fine powder, jujube fine powder and
Donkey-hide gelatin fine powder；
Step 3: being the ratio of 1:10 ~ 12 according to the volume ratio of Poria cocos fine powder and water, to Poria cocos fine powder made from step 2
In plus water be placed in 45 DEG C of waters bath with thermostatic control 2 ~ 3h of stirring later, after keeping temperature to carry out ultrasonication, carry out constant temperature standing
Precipitating, then, is obtained by filtration slurries A, spare；
It is the ratio of 1:15 ~ 20 according to the volume ratio of jujube fine powder and water, adds into jujube fine powder made from step 2
Water is placed in 2 ~ 3h of stirring in 45 DEG C of waters bath with thermostatic control later, after keeping temperature to carry out ultrasonication, carries out constant temperature and staticly settles,
Then, slurries B is obtained by filtration, it is spare；
It is the ratio of 1:8 ~ 10 according to donkey-hide gelatin fine powder and the volume ratio of water, water is added into donkey-hide gelatin fine powder made from step 2,
Later, it is placed in 2 ~ 3h of stirring in 65 DEG C of waters bath with thermostatic control, after keeping temperature to carry out ultrasonication, constant temperature is carried out and staticly settles, so
Afterwards, slurries C is obtained by filtration, it is spare；
It is cooled to later Step 4: carrying out 20 ~ 30min of sterilization processing under the conditions of taking fresh milk to be placed in 60 ~ 65 DEG C of temperature
35 ~ 40 DEG C, fruit pulp made from step 1 is added thereto, and inoculative proportion is the lactobacillus bulgaricus, thermophilic of 1:1:1
The mixture of streptococcus and Bifidobacterium is placed in 40 DEG C of constant incubators and carries out 2.5 ~ 4.5h of fermentation, and yogurt mixed liquor is made,
It is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 55 ~ 70 parts of step 4, and step is added thereto
6 ~ 12 parts of slurries A made from three, 10 ~ 14 parts of slurries B and 0.5 ~ 1.5 part of slurries C are carried out under the conditions of 20 ~ 21MPa, 60 ~ 65 DEG C
Then homogenize process carries out 20 ~ 30s of sterilization processing under the conditions of being placed in 90 ~ 95 DEG C, after sterilization, rotary evaporation concentration
Solid concentration into mixed solution is that 45wt% ~ 55wt% is spray dried to powder under the conditions of 0.3 ~ 0.5MPa later,
It gets product.
Water used in step 3 is softened water.
The time of ultrasonication is 3 ~ 5min in the step 3, and supersonic frequency is 25 kHz, perseverance after ultrasonication
The temperature that temperature staticly settles is 40 DEG C, time 30min.
In step 4, the fresh milk is cow's milk or sheep cream.
In the step 4, the mass ratio of fresh milk and fruit pulp is 30:1 ~ 3.
In step 5, the inlet temperature of spray drying is 130 DEG C ~ 140 DEG C, and outlet temperature is 65 DEG C ~ 75 DEG C.
The utility model has the advantages that
1, in fermentation milk powder of the invention not only containing clearing damp Li Shui, invigorating the spleen, calming heart effect Poria cocos ingredient, but also contain tonifying Qi
These three are had difference by zymotechnique by the jujube ingredient of blood-nourishing effect and enriching yin of enriching blood, the donkey-hide gelatin ingredient for moisturizing effect
The Poria cocos of nutritive value and healthcare function, jujube and donkey-hide gelatin are added in milk powder, have not only enhanced the nutritive peculiarity of former milk powder, but also assign
Give its special health value.Meet pursuit of the modern to health and nutrition, while the market for also having widened health care milk powder is empty
Between.
2, pachymaran rich in, multivitamin, polypeptide, a variety of amino acid, glue in finished product milk powder of the invention
The elements such as original, fat, phosphorus, calcium, zinc, can inhibit intracorporal oxidation reaction, effective delay skin aging, and beautifying face and moistering lotion, enhancing are exempted from
Epidemic disease function inhibits tumour.Pachymaran and fat can also play inhibition yogurt dairy produce in yogurt mixed liquor after fermentation
The effect being acidified afterwards effectively extends the Storage period of fermentation milk powder.Finished product milk powder uniform color, yellowish, structural state are equal
Even exquisiteness, no agglomeration is tacky, and taste is sour-sweet, unique flavor, has pure milk and light fruity faint scent, without side-effects, long
Phase taking medicine after mixing with water, it is good for health, promote longevity.
3, the preparation method of a kind of Poria cocos jujube donkey-hide gelatin fermentation milk powder provided by the invention, in Poria cocos, jujube and gelatin powder
Increase before last slurrying and be put into microwave dryer the step of carrying out microwave treatment, by microwave treatment, material can not only be made
A degree of light curing is obtained, there is unique mouthfeel and burnt odor smell, material surface layer can also be made to burst, mechanism structure hair
It is raw to change, have loose porous property, it, can be more fully in subsequent slurrying and when being mixed with the yogurt mixed liquor after fermentation
Effective pharmaceutical component and nutriment are released, function effect is more significant.
4, the preparation method of a kind of Poria cocos jujube donkey-hide gelatin fermentation milk powder provided by the invention, operation is simple and reliable, material benefit
With rate height, the inoculation fermentation of fresh milk can make finished product milk powder have the sour-sweet flavor taste of Yoghourt, be easier to be esthetically acceptable to the consumers
With like.Fruit pulp made of lemon and Kiwi berry is added in fresh milk fermentation process, can not only promote fresh milk
Chemical substance and fruit pulp in acidity and tannin compositions react, improve fermentation efficiency；Fruit pulp can also be improved
The activity of middle enzyme, and promote fruit jam fermentation, make the various substances in pulp that complicated biochemistry, chemical reaction occur, generates fragrance
Taste polymer further increases the nutrition effectiveness of finished product milk powder, promotes fragrance, improves mouthfeel.
Specific embodiment
The present invention will be further described in detail combined with specific embodiments below:
A kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder, comprising the following steps:
Step 1: choosing Fresh Lemon and Kiwi berry, lemon is cleaned, deseeding is according to mass ratio after Kiwi berry peeling
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 0.5 ~ 1:1 ~ 2, obtain fruit pulp, cold at a temperature of being placed in 0 ~ 4 DEG C
It hides spare；
Step 2: crossing 60 ~ 80 meshes after first processing Poria cocos, jujube and donkey-hide gelatin with conventional size reduction method, Poria cocos is made
Powder, red date powder and gelatin powder by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, are being put into later
Volume of material in micro-wave oven accounts under conditions of microwave oven internal available space 1/3~1/2, adjust microwave power be 400~
800W handles 50~120s, then, the material after microwave treatment is crushed using Ultra-Micro Grinding Equipment processing, makes to be crushed
10 ~ 25 μm of material particles partial size, Poria cocos fine powder, jujube fine powder and donkey-hide gelatin fine powder is made；
Step 3: the Poria cocos handled well, jujube and donkey-hide gelatin are uniformly mixed slurrying with water respectively, wherein Poria cocos fine powder and water
Volume ratio be 1:10 ~ 12, in 45 DEG C of waters bath with thermostatic control stir 2 ~ 3h after, keep temperature, to slurries carry out ultrasonication 3 ~
5min, supersonic frequency are 25 kHz, stand 30min under the conditions of moving to 40 DEG C after ultrasonic treatment, slurries A is obtained by filtration；
The mass volume ratio of jujube fine powder and water is 1:15 ~ 20, after stirring 2 ~ 3h in 45 DEG C of waters bath with thermostatic control, keeps temperature
Degree carries out 3 ~ 5min of ultrasonication to slurries, and supersonic frequency is 25 kHz, quiet under the conditions of moving to 40 DEG C after ultrasonic treatment
30min is set, slurries B is obtained by filtration；
The mass volume ratio of donkey-hide gelatin fine powder and water is 1:8 ~ 10, after stirring 2 ~ 3h in 65 DEG C of waters bath with thermostatic control, keeps temperature,
3 ~ 5min of ultrasonication is carried out to slurries, supersonic frequency is 25 kHz, is stood under the conditions of moving to 40 DEG C after ultrasonic treatment
Slurries C is obtained by filtration in 30min；
It is cooled to later Step 4: carrying out 20 ~ 30min of sterilization processing under the conditions of taking fresh milk to be placed in 60 ~ 65 DEG C of temperature
35 ~ 40 DEG C, fruit pulp made from step 1 is added thereto, and inoculative proportion is the lactobacillus bulgaricus, thermophilic of 1:1:1
The mixture of streptococcus and Bifidobacterium is placed in 40 DEG C of constant incubators and carries out 2.5 ~ 4.5h of fermentation, and yogurt mixed liquor is made,
It is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 55 ~ 70 parts of step 4, and step is added thereto
6 ~ 12 parts of slurries A made from three, 10 ~ 14 parts of slurries B and 0.5 ~ 1.5 part of slurries C are carried out under the conditions of 20 ~ 21MPa, 60 ~ 65 DEG C
Then level-one homogenize process carries out 20 ~ 30s of sterilization processing, after sterilization, rotary evaporation under the conditions of being placed in 90 ~ 95 DEG C
The solid concentration being concentrated into mixed solution is 45wt% ~ 55wt%, later, spraying drying powder-forming under the conditions of 0.3 ~ 0.5MPa
End is to get finished product.
Water used in step 3 is softened water.
In step 4, the fresh milk is cow's milk or sheep cream.
In the step 4, the mass ratio of fresh milk and fruit pulp is 30:1 ~ 3.
In step 5, the inlet temperature of spray drying is 130 DEG C ~ 140 DEG C, and outlet temperature is 65 DEG C ~ 75 DEG C.
Embodiment 1
Step 1: choosing Fresh Lemon and Kiwi berry, lemon is cleaned, deseeding is according to mass ratio after Kiwi berry peeling
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 0.5:1, obtain fruit pulp, refrigerate at a temperature of being placed in 0 DEG C spare；
Step 2: after first processing Poria cocos, jujube and donkey-hide gelatin with conventional size reduction method, 60 meshes are crossed, Poria cocos powder, red is made
Date powder and gelatin powder by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, are being put into microwave later
Volume of material in furnace accounts under conditions of microwave oven internal available space 1/3, and adjusting microwave power is 400W, handles 120s, so
Afterwards, the material after microwave treatment is crushed using Ultra-Micro Grinding Equipment processing, makes 25 μm of crushed material particles partial size, is made
Poria cocos fine powder, jujube fine powder and donkey-hide gelatin fine powder；
Step 3: the Poria cocos handled well, jujube and donkey-hide gelatin are uniformly mixed slurrying with water respectively, wherein Poria cocos fine powder and water
Volume ratio be 1:10, in 45 DEG C of waters bath with thermostatic control stir 3h after, keep temperature, to slurries carry out ultrasonication 5min, surpass
Acoustic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment, slurries A is obtained by filtration；
The mass volume ratio of jujube fine powder and water is 1:15, after stirring 3h in 45 DEG C of waters bath with thermostatic control, temperature is kept, to slurry
Liquid carries out ultrasonication 5min, and supersonic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment,
Slurries B is obtained by filtration；
The mass volume ratio of donkey-hide gelatin fine powder and water is 1:8, after stirring 3h in 65 DEG C of waters bath with thermostatic control, temperature is kept, to slurry
Liquid carries out ultrasonication 5min, and supersonic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment,
Slurries C is obtained by filtration；
Step 4: in parts by weight, sterilization processing 20min is carried out under the conditions of taking 30 parts of Fresh Milks to be placed in 60 DEG C of temperature,
Later, 35 DEG C are cooled to, fruit pulp made from 3 parts of step 1 is added thereto, and inoculative proportion is Bulgaria of 1:1:1
Lactobacillus, streptococcus thermophilus and the mixture of Bifidobacterium are placed in 40 DEG C of constant incubators and carry out fermentation 2.5h, and yogurt is made
Mixed liquor, it is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 55 parts of step 4, and step 3 system is added thereto
6 parts of slurries A, 10 parts of slurries B and the 0.5 part of slurries C obtained carries out level-one homogenize process under the conditions of 20MPa, 60 DEG C, then,
20 s of sterilization processing is carried out under the conditions of being placed in 90 DEG C, after sterilization, it is dense that rotary evaporation is concentrated into the solid content in mixed solution
Degree is 45wt%, finally by spray drying, sets inlet temperature as 130 DEG C, outlet temperature is 65 DEG C, and pressure control exists
Under the conditions of 0.3MPa, Poria cocos jujube donkey-hide gelatin fermentation milk powder is obtained.
Embodiment 2
Step 1: choosing Fresh Lemon and Kiwi berry, lemon is cleaned, deseeding is according to mass ratio after Kiwi berry peeling
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 0.5:2, obtain fruit pulp, refrigerate at a temperature of being placed in 4 DEG C spare；
Step 2: after first processing Poria cocos, jujube and donkey-hide gelatin with conventional size reduction method, 80 meshes are crossed, Poria cocos powder, red is made
Date powder and gelatin powder by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, are being put into microwave later
Volume of material in furnace accounts under conditions of microwave oven internal available space 1/2, and adjusting microwave power is 800W, handles 50s, so
Afterwards, the material after microwave treatment is crushed using Ultra-Micro Grinding Equipment processing, makes 10 μm of crushed material particles partial size, is made
Poria cocos fine powder, jujube fine powder and donkey-hide gelatin fine powder；
Step 3: the Poria cocos handled well, jujube and donkey-hide gelatin are uniformly mixed slurrying with water respectively, wherein Poria cocos fine powder and water
Volume ratio be 1:12, in 45 DEG C of waters bath with thermostatic control stir 2h after, keep temperature, to slurries carry out ultrasonication 3min, surpass
Acoustic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment, slurries A is obtained by filtration；
The mass volume ratio of jujube fine powder and water is 1:20, after stirring 2h in 45 DEG C of waters bath with thermostatic control, temperature is kept, to slurry
Liquid carries out ultrasonication 3min, and supersonic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment,
Slurries B is obtained by filtration；
The mass volume ratio of donkey-hide gelatin fine powder and water is 1:10, after stirring 2h in 65 DEG C of waters bath with thermostatic control, temperature is kept, to slurry
Liquid carries out ultrasonication 3min, and supersonic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment,
Slurries C is obtained by filtration；
Step 4: in parts by weight, sterilization processing 30min is carried out under the conditions of taking 30 parts of Fresh Milks to be placed in 65 DEG C of temperature,
Later, 40 DEG C are cooled to, fruit pulp made from 1 part of step 1 is added thereto, and inoculative proportion is Bulgaria of 1:1:1
Lactobacillus, streptococcus thermophilus and the mixture of Bifidobacterium are placed in 40 DEG C of constant incubators and carry out fermentation 4.5h, and yogurt is made
Mixed liquor, it is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 70 parts of step 4, and step 3 system is added thereto
12 parts of slurries A, 14 parts of slurries B and the 1.5 parts of slurries C obtained carry out level-one homogenize process, so under the conditions of 21MPa, 65 DEG C
Afterwards, sterilization processing 30s is carried out under the conditions of being placed in 95 DEG C, after sterilization, rotary evaporation is concentrated into the solid content in mixed solution
Concentration is 55wt%, finally by spray drying, sets inlet temperature as 140 DEG C, outlet temperature is 75 DEG C, and pressure control exists
Under the conditions of 0.5MPa, Poria cocos jujube donkey-hide gelatin fermentation milk powder is obtained.
Embodiment 3
Step 1: choosing Fresh Lemon and Kiwi berry, lemon is cleaned, deseeding is according to mass ratio after Kiwi berry peeling
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 1:1, obtain fruit pulp, refrigerate at a temperature of being placed in 2 DEG C spare；
Step 2: after first processing Poria cocos, jujube and donkey-hide gelatin with conventional size reduction method, 70 meshes are crossed, Poria cocos powder, red is made
Date powder and gelatin powder by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, are being put into microwave later
Volume of material in furnace accounts under conditions of microwave oven internal available space 1/3, and adjusting microwave power is 600W, handles 80s, so
Afterwards, the material after microwave treatment is crushed using Ultra-Micro Grinding Equipment processing, makes 15 μm of crushed material particles partial size, is made
Poria cocos fine powder, jujube fine powder and donkey-hide gelatin fine powder；
Step 3: the Poria cocos handled well, jujube and donkey-hide gelatin are uniformly mixed slurrying with water respectively, wherein Poria cocos fine powder and water
Volume ratio be 1:11, in 45 DEG C of waters bath with thermostatic control stir 2.5h after, keep temperature, to slurries carry out ultrasonication 4min,
Supersonic frequency is 25 kHz, stands 30min under the conditions of moving to 40 DEG C after ultrasonic treatment, slurries A is obtained by filtration；
The mass volume ratio of jujube fine powder and water is 1:18, after stirring 2.5h in 45 DEG C of waters bath with thermostatic control, keeps temperature, right
Slurries carry out ultrasonication 4min, and supersonic frequency is 25 kHz, stand under the conditions of moving to 40 DEG C after ultrasonic treatment
Slurries B is obtained by filtration in 30min；
The mass volume ratio of donkey-hide gelatin fine powder and water is 1:9, after stirring 2.5h in 65 DEG C of waters bath with thermostatic control, keeps temperature, right
Slurries carry out ultrasonication 4min, and supersonic frequency is 25 kHz, stand under the conditions of moving to 40 DEG C after ultrasonic treatment
Slurries C is obtained by filtration in 30min；
Step 4: in parts by weight, sterilization processing 25min is carried out under the conditions of taking 30 parts of fresh sheep creams to be placed in 62 DEG C of temperature,
Later, 40 DEG C are cooled to, fruit pulp made from 2 parts of step 1 is added thereto, and inoculative proportion is Bulgaria of 1:1:1
Lactobacillus, streptococcus thermophilus and the mixture of Bifidobacterium are placed in 40 DEG C of constant incubators and carry out fermentation 4h, and it is mixed that yogurt is made
Liquid is closed, it is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 65 parts of step 4, and step 3 system is added thereto
10 parts of slurries A, 12 parts of slurries B and the 1 part of slurries C obtained carries out level-one homogenize process under the conditions of 20MPa, 65 DEG C, then,
Sterilization processing 25s is carried out under the conditions of being placed in 92 DEG C, after sterilization, rotary evaporation is concentrated into the solid concentration in mixed solution
For 50wt% inlet temperature is set as 135 DEG C, outlet temperature is 70 DEG C, and pressure is controlled in 0.4MPa finally by spray drying
Under the conditions of, obtain Poria cocos jujube donkey-hide gelatin fermentation milk powder.
Claims (5)
1. a kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder, which comprises the following steps:
Step 1: choose Fresh Lemon and Kiwi berry, lemon cleaned, deseeding, after Kiwi berry peeling, according to mass ratio be 0.5 ~
Lemon and Kiwi berry are placed in crusher and are crushed by the ratio of 1:1 ~ 2, obtain fruit pulp, refrigerate at a temperature of being placed in 0 ~ 4 DEG C standby
With；
Step 2: take Poria cocos, jujube and donkey-hide gelatin, 60 ~ 80 meshes are crossed after grinding respectively, be made Poria cocos powder, red date powder and Ah
Rubber powder, later, by Poria cocos powder obtained, red date powder and gelatin powder transposition in microwave dryer, in the object being put into micro-wave oven
Material product accounts under conditions of microwave oven internal available space 1/3~1/2, adjustings microwave power be 400~800W, handle 50~
Then material superfine comminution after microwave treatment to partial size is 10 ~ 25 μm, Poria cocos fine powder, jujube fine powder is made respectively by 120s
And donkey-hide gelatin fine powder；
Step 3: being the ratio of 1:10 ~ 12 according to the volume ratio of Poria cocos fine powder and water, add into Poria cocos fine powder made from step 2
Water is placed in 2 ~ 3h of stirring in 45 DEG C of waters bath with thermostatic control later, after keeping temperature to carry out ultrasonication, carries out constant temperature and staticly settles,
Then, slurries A is obtained by filtration, it is spare；
It is the ratio of 1:15 ~ 20 according to the volume ratio of jujube fine powder and water, water is added into jujube fine powder made from step 2, it
Afterwards, it is placed in 2 ~ 3h of stirring in 45 DEG C of waters bath with thermostatic control, after keeping temperature to carry out ultrasonication, constant temperature is carried out and staticly settles, then,
Slurries B is obtained by filtration, it is spare；
It is the ratio of 1:8 ~ 10 according to donkey-hide gelatin fine powder and the volume ratio of water, water is added into donkey-hide gelatin fine powder made from step 2, later,
It is placed in 2 ~ 3h of stirring in 65 DEG C of waters bath with thermostatic control, after keeping temperature to carry out ultrasonication, constant temperature is carried out and staticly settles, then, mistake
Filter obtains slurries C, spare；
Step 4: carrying out 20 ~ 30min of sterilization processing under the conditions of taking fresh milk to be placed in 60 ~ 65 DEG C of temperature is cooled to 35 ~ 40 later
DEG C, it is the ratio of 30:1 ~ 3 according to fresh milk and the mass ratio of fruit pulp, fruit pulp made from step 1 is added thereto,
And inoculative proportion is lactobacillus bulgaricus, streptococcus thermophilus and the mixture of Bifidobacterium of 1:1:1, is placed in 40 DEG C of constant temperature trainings
It supports in case and carries out 2.5 ~ 4.5h of fermentation, yogurt mixed liquor is made, it is spare；
Step 5: according to parts by weight, taking yogurt mixed liquor made from 55 ~ 70 parts of step 4, and step 3 system is added thereto
6 ~ 12 parts of slurries A, 10 ~ 14 parts of slurries B and 0.5 ~ 1.5 part of slurries C obtained, carries out homogeneous under the conditions of 20 ~ 21MPa, 60 ~ 65 DEG C
Then change processing carries out 20 ~ 30s of sterilization processing, after sterilization, rotary evaporation is concentrated into mixed under the conditions of being placed in 90 ~ 95 DEG C
Close solution in solid concentration be 45wt% ~ 55wt%, later, be spray dried under the conditions of 0.3 ~ 0.5MPa powder to get
Finished product.
2. a kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder according to claim 1, it is characterised in that: step 3
Used in water be softened water.
3. a kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder according to claim 1, it is characterised in that: the step
The time of ultrasonication is 3 ~ 5min in rapid three, and supersonic frequency is 25 kHz, the temperature that constant temperature staticly settles after ultrasonication
Degree is 40 DEG C, time 30min.
4. a kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder according to claim 1, it is characterised in that: in step
In four, the fresh milk is cow's milk or sheep cream.
5. a kind of preparation method of Poria cocos jujube donkey-hide gelatin fermentation milk powder according to claim 1, it is characterised in that: in step
In five, the inlet temperature of spray drying is 130 DEG C ~ 140 DEG C, and outlet temperature is 65 DEG C ~ 75 DEG C.
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| JP3119734B2 (en) * | 1992-09-01 | 2000-12-25 | 不二製油株式会社 | Production method of powdered fermented milk |
| CN101361505B (en) * | 2008-09-12 | 2010-12-15 | 华南理工大学 | Sour milk powder preparation method by spray drying |
| CN101878814B (en) * | 2010-06-30 | 2012-07-04 | 安徽百氏情缘食品有限公司 | Production method of donkey-hide gelatin small peptide red date yoghurt |
| CN102106392B (en) * | 2011-01-26 | 2012-12-05 | 北京三元食品股份有限公司 | Health-preserving milk and preparation method thereof |
| CN102986871A (en) * | 2012-12-26 | 2013-03-27 | 光明乳业股份有限公司 | Yoghurt powder, yoghurt ice cream powder, preparation method and use method thereof |
| CN103798368A (en) * | 2014-02-28 | 2014-05-21 | 韦卫 | Preparation method of kiwi fruit lactobacillus fermented drink |
| CN103947752A (en) * | 2014-04-30 | 2014-07-30 | 叶新 | Kiwi fruit enzyme yogurt and preparation method thereof |
| CN104642546B (en) * | 2015-02-13 | 2017-12-08 | 青岛大学 | A kind of Yoghourt and preparation method thereof |
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Effective date of registration: 20200427 Address after: 252200, Shandong, Liaocheng province Dong'e County donkey headed Street East Road South Patentee after: SHANDONG DONG E BAI NIAN TANG EJIAO BIOLOGICAL PRODUCTS Co.,Ltd. Address before: 471000 Xiyuan Road, Jianxi District, Henan, No. 48, No. Patentee before: HENAN UNIVERSITY OF SCIENCE AND TECHNOLOGY |
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