CN108064941B - Lily lotus seed yoghourt and preparation method thereof - Google Patents
Lily lotus seed yoghourt and preparation method thereof Download PDFInfo
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- CN108064941B CN108064941B CN201711335470.3A CN201711335470A CN108064941B CN 108064941 B CN108064941 B CN 108064941B CN 201711335470 A CN201711335470 A CN 201711335470A CN 108064941 B CN108064941 B CN 108064941B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a lily lotus seed yoghourt and a preparation method thereof. The lily lotus seed extract is rich in nutrient components, reserves alkaloid components which are beneficial to human bodies and are contained in lily and lotus seeds, and because alkaline alkaloid components are included by hydroxypropyl-beta-cyclodextrin, neither alkaloid degradation nor acidic fermentation process is influenced in the subsequent fermentation step, and adverse influence of the alkaloid components on the quality of the yoghourt is avoided.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to lily lotus seed yoghourt and a preparation method thereof.
Background
In recent years, with the increasing of national economic level, the family dietary structure is generally improved, and the consumption of dairy products is increased year by year. The yoghourt is prepared by fermenting cow milk serving as a raw material by using lactic acid bacteria, and products such as lactic acid, amino acid or peptide, extracellular polysaccharide and the like are generated in the fermentation process, so that the yoghourt can directly or indirectly improve the intestinal probiotic flora of a human body, reduce cholesterol, and has the effects of resisting aging, improving immunity and the like.
Because the yoghourt is rich in nutrition, a plurality of yoghourt added with flower and fruit components appear in the market at present, so that the defect of single nutritional component of the conventional yoghourt is overcome, and the comprehensive nutritional health care is realized. However, the flower and fruit components cannot be added at will, and important consideration is needed, so that adverse effects cannot be caused between the flower and fruit components and milk fermentation products, and the nutritional value of the obtained yoghourt is further influenced.
The fermentation of the yoghourt is a process of changing milk from neutrality to acidity, if the additive contains alkaline components, the additive can cause water separation and layering when being directly added, and meanwhile, functional components in the additive easily lose activity under an acidic environment, so that the stability of the yoghourt is affected due to denaturation. In addition, whether the additive contains the antibacterial component or not can influence the reproduction of active lactobacillus in the fermentation process if the additive contains the antibacterial component, so that the maintenance of the number of viable bacteria in the yoghourt product has adverse effect.
Both lily and lotus seed have good health care efficacy, and people try to add lily or lotus seed into yoghourt. Wherein the Bulbus Lilii is a perennial herb of Liliaceae, and the subterranean bulb is used as medicinal or edible part. According to the first record of the Chinese pharmacopoeia of 2015 edition, lily has the effects of nourishing yin, moistening lung, clearing heart fire and tranquilizing mind, and is used for treating yin deficiency dry cough, overstrain cough and hemoptysis, dysphoria, insomnia and dreaminess and absentmindedness. Modern pharmacological research results show that lily has the characteristics of increasing peripheral blood leukocytes, improving lymphocyte transformation rate and enhancing immunologic function, contains rich alkaloid components, wherein colchicine has obvious anticancer effect, but is toxic and can generate toxic reactions such as digestive tract reaction and the like, and the consumption of colchicine within 24 hours is not more than 6mg generally, and the lethal dose is 0.8 mg/kg. Related reports indicate that the lily bulb extract has a certain bacteriostatic action, and the quality of the yoghourt is undoubtedly influenced by directly adding lily.
The lotus seed is mature seed of lotus which is a perennial aquatic herbaceous plant of Nymphaeaceae and contains rich nutrient elements such as calcium, phosphorus, potassium and the like. The lotus seed has the effects of tonifying heart and kidney, invigorating spleen and arresting diarrhea, and securing essence and soothing nerves. The lotus seed core with green center, also called lotus seed core, contains various alkaloids such as liensinine and isoliensinine, has extremely bitter taste, has the functions of clearing heat and purging fire, also has obvious cardiotonic effect, and can expand peripheral blood vessels and reduce blood pressure. Can be used for treating aphtha of the mouth and tongue, and promoting sleep. Is used as tonic, and has effects in invigorating spleen, relieving diarrhea, tonifying kidney, arresting seminal emission, nourishing heart, and tranquilizing mind. Can be used for treating chronic diarrhea due to spleen deficiency, chronic dysentery, renal deficiency, nocturnal emission, diarrhea, urinary incontinence, metrorrhagia, leukorrhagia, palpitation, and insomnia.
Disclosure of Invention
The invention aims to provide the lily lotus seed yoghourt and the preparation method thereof, which have rich nutrient components, keep alkaloid components which are rich in lily and lotus seeds and are beneficial to human bodies on one hand, and avoid the adverse effect of the alkaloid components on the quality of the yoghourt on the other hand.
In order to achieve the purpose, the invention is realized by the following scheme:
the preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds to 60-80 meshes, mixing according to the mass ratio of 1: 0.9-1, adding purified water with the weight being 6-8 times of the total weight, leaching for 15-20 minutes under the conditions of the vacuum degree of 10-20 kPa and the temperature of 70-80 ℃, mixing, pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-10 to-15 ℃ for 5 to 6 hours, and then carrying out deep cooling crushing to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 40-50 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding alkaloid components in the hydroxypropyl-beta-cyclodextrin, naturally cooling, and filtering to obtain the lily lotus seed extracting solution.
Preferably, the specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding the skim milk powder, the stabilizer and the white granulated sugar into the lily lotus seed extracting solution, stirring, standing for 30-40 minutes, and homogenizing at 50-60 ℃ under the pressure of 15-30 MPa.
Further preferably, the mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 8-10: 0.3-0.5: 4-5.
Further preferably, the stabilizer is selected from any one of pectin, guar gum, xanthan gum or agar.
Preferably, the specific method for preparing the yoghourt by fermentation comprises the following steps: and heating the mixed emulsion to 37-42 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 70-80 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt.
Preferably, the leavening agent is a mixture of lactobacillus bulgaricus, bifidobacterium and lactobacillus acidophilus, and the strain quantity ratio of the lactobacillus bulgaricus, the bifidobacterium and the lactobacillus acidophilus is 100: 15-20: 8-10.
Preferably, in the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
Preferably, in the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.1-0.2% of the total weight of the superfine powder.
Preferably, in the step (3), the ultrasonic oscillation frequency is 700 kHz-1 MHz.
A lily lotus seed yoghourt is obtained by the preparation method.
The invention has the beneficial effects that:
1. the lily lotus seed yoghourt is prepared by three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing yoghourt by fermentation. The lily lotus seed extract is rich in nutrient components, reserves alkaloid components which are beneficial to human bodies and are contained in lily and lotus seeds, and because alkaline alkaloid components are included by hydroxypropyl-beta-cyclodextrin, neither alkaloid degradation nor acidic fermentation process is influenced in the subsequent fermentation step, and adverse influence of the alkaloid components on the quality of the yoghourt is avoided.
2. The lily tablets and the lotus seeds are primarily crushed and then extracted by purified water, which is beneficial to dissolving out water-soluble components; after mixing and pulping, carrying out solid-liquid separation to obtain a first liquid part and a first solid part, wherein dissolved water-soluble components enter the first liquid part; the first solid part is frozen and then is subjected to cryogenic grinding to prepare ultrafine powder, the ultrafine powder is redissolved in the heated first liquid part, alkaloid components are distributed in the ultrafine powder, and the sufficient inclusion of the alkaloid components in the ultrafine powder by hydroxypropyl-beta-cyclodextrin is promoted by combining ultrasonic oscillation (the specific ultrasonic oscillation frequency range can affect the sufficient inclusion when the frequency is too high or too low), and meanwhile, the bitter taste brought by the alkaloid components is shielded.
3. By controlling the mass ratio of the lily lotus seed extract to the skim milk powder, the possible human body injury caused by excessive colchicine is avoided.
4. The starter is a mixture of lactobacillus bulgaricus, bifidobacterium and lactobacillus acidophilus, the lactobacillus bulgaricus is taken as a main raw material, the lactobacillus bulgaricus is matched for use, and the control of the fermentation process is combined to obtain the high-quality lily lotus seed yoghourt.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds into 60 meshes, mixing according to the mass ratio of 1: 0.9, then adding purified water with 6 times of total weight, leaching for 15 minutes under the conditions of vacuum degree of 10kPa and 70 ℃, then mixing and pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-10 deg.C for 5 hr, and deep cooling and pulverizing to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 40 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding the alkaloid components therein, naturally cooling, and filtering to obtain the lily lotus seed extract.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 30 minutes, and homogenizing at 50 ℃ and 15 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 8: 0.3: 4. The stabilizer is pectin.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 37 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 70 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 15: 8.
In the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
In the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.1 percent of the total weight of the superfine powder. The ultrasonic oscillation frequency was 700 kHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Example 2
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds into 80 meshes, mixing according to the mass ratio of 1: 1, then adding purified water with the total weight being 8 times of that of the lotus seeds, leaching for 20 minutes under the conditions of the vacuum degree of 20kPa and the temperature of 80 ℃, then mixing, pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-15 deg.C for 6 hr, and deep cooling and pulverizing to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 50 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding the alkaloid components therein, naturally cooling, and filtering to obtain the lily lotus seed extract.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 40 minutes, and homogenizing at 60 ℃ and 30 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 10: 0.5: 5. The stabilizer is guar gum.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 42 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 80 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 20: 10.
In the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
In the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.2 percent of the total weight of the superfine powder. The ultrasonic oscillation frequency was 1 MHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Example 3
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds into 60 meshes, mixing according to the mass ratio of 1: 1, then adding purified water with 6 times of total weight, leaching for 20 minutes under the conditions of vacuum degree of 20kPa and 70 ℃, then mixing, pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-10 deg.C for 6 hr, and deep cooling to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 40 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding the alkaloid components therein, naturally cooling, and filtering to obtain the lily lotus seed extract.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 40 minutes, and homogenizing at 50 ℃ and 30 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 8: 0.5: 4. The stabilizer is xanthan gum.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 42 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 70 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 20: 8.
In the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
In the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.2 percent of the total weight of the superfine powder. The ultrasonic oscillation frequency was 700 kHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Example 4
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds into 80 meshes, mixing according to the mass ratio of 1: 0.9, then adding purified water with the weight being 8 times of the total weight, leaching for 15 minutes under the conditions of the vacuum degree of 10kPa and the temperature of 80 ℃, then mixing, pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-15 deg.C for 5 hr, and deep cooling and pulverizing to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 50 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding the alkaloid components therein, naturally cooling, and filtering to obtain the lily lotus seed extract.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 30 minutes, and homogenizing at 60 ℃ and 15 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 10: 0.3: 5. The stabilizer is agar.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 37 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 80 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 15: 10.
In the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
In the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.1 percent of the total weight of the superfine powder. The ultrasonic oscillation frequency was 1 MHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Example 5
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds to 70 meshes, mixing according to the mass ratio of 1: 0.95, then adding purified water with 7 times of total weight, leaching for 18 minutes under the conditions of the vacuum degree of 15kPa and the temperature of 75 ℃, then mixing and pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-12 deg.C for 5.5 hr, and deep cooling to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 45 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding the alkaloid components therein, naturally cooling, and filtering to obtain the lily lotus seed extract.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 35 minutes, and homogenizing at 55 ℃ and 20 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 9: 0.4: 4.5. The stabilizer is pectin.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 40 ℃, inoculating a leaven, continuously culturing at the temperature until the titrated acidity is 75 DEG T (6 hours), and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 18: 9.
In the step (2), the ultrafine powder is obtained by crushing with a cryogenic crusher.
In the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.15 percent of the total weight of the superfine powder. The ultrasonic oscillation frequency was 850 kHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Comparative example 1
The preparation method of the lily lotus seed yoghourt comprises the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds into 70 meshes, mixing according to the mass ratio of 1: 0.95, then adding purified water with 7 times of total weight, leaching for 18 minutes under the conditions of the vacuum degree of 15kPa and the temperature of 75 ℃, and then mixing and pulping to obtain mixed pulp;
(2) adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding alkaloid components therein, naturally cooling, and filtering to obtain Bulbus Lilii and semen Nelumbinis extractive solution.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skimmed milk powder, stabilizer and white granulated sugar into the lily lotus seed extract, stirring, standing for 35 minutes, and homogenizing at 55 ℃ and 20 MPa. The mass ratio of the lily lotus seed extract, the skim milk powder, the stabilizer and the white granulated sugar is 100: 9: 0.4: 4.5. The stabilizer is pectin.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 40 ℃, inoculating a leaven, continuously culturing for 6 hours at the temperature, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 18: 9.
In the step (2), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.15 percent of the total weight of the mixed slurry. The ultrasonic oscillation frequency was 850 kHz.
A lily lotus seed yoghourt is obtained by the preparation method.
Comparative example 2
A preparation method of lily lotus seed yoghourt comprises the three steps of preparing lily lotus seed mixed slurry, mixing skim milk powder to prepare mixed emulsion and preparing yoghourt through fermentation, wherein the preparation method of the lily lotus seed mixed slurry comprises the following steps: respectively crushing the lily tablets and the lotus seeds into 70 meshes, mixing according to the mass ratio of 1: 0.95, then adding purified water with 7 times of total weight, and uniformly mixing to obtain the lotus seed powder.
The specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: mixing and stirring the lily lotus seed mixed slurry skimmed milk powder, the stabilizer and the white granulated sugar, standing for 35 minutes, and then homogenizing at 55 ℃ and 20 MPa. The mass ratio of the lily lotus seed mixed serous fluid to the skim milk powder to the stabilizer to the white granulated sugar is 100: 9: 0.4: 4.5. The stabilizer is pectin.
The specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 40 ℃, inoculating a leaven, continuously culturing for 6 hours at the temperature, and stopping fermentation to obtain the lily lotus seed yoghourt. The leaven is a mixture of Lactobacillus bulgaricus, Bacillus bifidus and Lactobacillus acidophilus, and the ratio of the strains is 100: 18: 9.
A lily lotus seed yoghourt is obtained by the preparation method.
Test examples
The appearance state and viable count (cfu/ml) of the lily lotus seed yoghurt obtained in examples 1-5 and comparative examples 1-2 are examined, and the results are shown in Table 1.
TABLE 1 comparison of viable count of Lily Lotus seed yogurt
As can be seen from Table 1, the lily lotus seed yoghurt obtained in examples 1-5 has a fine and thick appearance, luster, excellent stability, a high number of viable bacteria and high yoghurt quality. Comparative example 1 after leaching, mixing and pulping, solid-liquid separation is not carried out respectively, so that the inclusion of the hydroxypropyl-beta-cyclodextrin to the alkaloid is insufficient, the appearance state is thick, but the water precipitation is slight, the stability is deteriorated to a certain extent, the number of viable bacteria is reduced in order of magnitude, and the quality of the yoghourt is also deteriorated. The comparative example 2 is equivalent to that the medicinal lily and lotus seed are directly mixed with the skim milk powder for fermentation, the normal fermentation is seriously influenced by the existence of alkaloid components, the obtained yoghourt has elutriation, clots and obviously poor stability, the number of viable bacteria is very low, and the quality of the yoghourt is seriously influenced.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The preparation method of the lily lotus seed yoghourt is characterized by comprising the three steps of preparing a lily lotus seed extracting solution, mixing skim milk powder to prepare mixed emulsion and preparing the yoghourt through fermentation, wherein the preparation method of the lily lotus seed extracting solution comprises the following steps:
(1) respectively crushing the lily tablets and the lotus seeds to 60-80 meshes, mixing according to the mass ratio of 1: 0.9-1, adding purified water with the weight being 6-8 times of the total weight, leaching for 15-20 minutes under the conditions of the vacuum degree of 10-20 kPa and the temperature of 70-80 ℃, mixing, pulping, and carrying out solid-liquid separation to obtain a first liquid part and a first solid part;
(2) freezing the first solid part at-10 to-15 ℃ for 5 to 6 hours, and then carrying out deep cooling crushing to obtain superfine powder;
(3) adding the superfine powder into the first liquid part at 40-50 ℃, adding hydroxypropyl-beta-cyclodextrin under the action of ultrasonic oscillation, embedding alkaloid components in the hydroxypropyl-beta-cyclodextrin, naturally cooling, and filtering to obtain a lily lotus seed extracting solution; the specific method for preparing the mixed emulsion by mixing the skim milk powder comprises the following steps: sequentially adding skim milk powder, a stabilizer and white granulated sugar into the lily lotus seed extracting solution, stirring, standing for 30-40 minutes, and homogenizing at 50-60 ℃ under the pressure of 15-30 MPa; the mass ratio of the lily lotus seed extract to the skim milk powder to the stabilizer to the white granulated sugar is 100: 8-10: 0.3-0.5: 4-5;
the specific method for preparing the yoghourt by fermentation comprises the following steps: heating the mixed emulsion to 37-42 ℃, inoculating a leavening agent, continuously culturing at the temperature until the titrated acidity is 70-80 DEG T, and stopping fermentation to obtain the lily lotus seed yoghourt;
wherein in the step (3), the addition amount of the hydroxypropyl-beta-cyclodextrin is 0.1-0.2 percent of the total weight of the superfine powder;
wherein in the step (3), the ultrasonic oscillation frequency is 700 kHz-1 MHz.
2. The method of claim 1, wherein the stabilizer is selected from any one of pectin, guar gum, xanthan gum, and agar.
3. The method according to claim 1, wherein the fermentation agent is a mixture of lactobacillus bulgaricus, bifidobacterium and lactobacillus acidophilus, and the ratio of the amount of the fermentation agent to the amount of the lactobacillus bulgaricus is 100: 15-20: 8-10.
4. The preparation method according to claim 1, wherein in the step (2), the micropowder is obtained by pulverization using a cryogenic pulverizer.
5. A lily lotus seed yoghourt which is characterized by being prepared by the preparation method of any one of claims 1-4.
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| JP2008013531A (en) * | 2006-07-10 | 2008-01-24 | Unitika Ltd | Collagen production promoter and food and beverage for beauty containing the same |
| CN102379347A (en) * | 2010-09-03 | 2012-03-21 | 天津市恒安食品有限公司 | Lotus seed yogurt and production technique thereof |
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| CN106070608A (en) * | 2016-05-17 | 2016-11-09 | 广东药科大学 | A kind of Moringa Yoghourt and preparation method thereof |
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| JP2008013531A (en) * | 2006-07-10 | 2008-01-24 | Unitika Ltd | Collagen production promoter and food and beverage for beauty containing the same |
| CN102379347A (en) * | 2010-09-03 | 2012-03-21 | 天津市恒安食品有限公司 | Lotus seed yogurt and production technique thereof |
| CN103181414A (en) * | 2011-12-27 | 2013-07-03 | 内蒙古伊利实业集团股份有限公司 | Anti-ageing yoghourt containing flavonoid compounds and production method for same |
| CN103621628A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Lily-lotus seed lung-moistening yoghurt |
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