CN108184998A - Composite black grain fermented milk products and preparation method containing dietary fiber and probiotics - Google Patents
Composite black grain fermented milk products and preparation method containing dietary fiber and probiotics Download PDFInfo
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- CN108184998A CN108184998A CN201710914198.8A CN201710914198A CN108184998A CN 108184998 A CN108184998 A CN 108184998A CN 201710914198 A CN201710914198 A CN 201710914198A CN 108184998 A CN108184998 A CN 108184998A
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- black
- cereal
- powder
- dietary fiber
- fermented milk
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- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 235000014048 cultured milk product Nutrition 0.000 title claims abstract description 35
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 32
- 239000006041 probiotic Substances 0.000 title claims abstract description 26
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 26
- 239000002131 composite material Substances 0.000 title abstract description 4
- 235000013339 cereals Nutrition 0.000 claims abstract description 107
- 239000000843 powder Substances 0.000 claims abstract description 67
- 235000013336 milk Nutrition 0.000 claims abstract description 66
- 239000008267 milk Substances 0.000 claims abstract description 66
- 210000004080 milk Anatomy 0.000 claims abstract description 66
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- 239000000047 product Substances 0.000 claims description 68
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
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- 241000186000 Bifidobacterium Species 0.000 description 1
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- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- WZVWUSXOVQNGIQ-UHFFFAOYSA-N butane-2,3-dione;2,3-dihydroxybutanedioic acid Chemical compound CC(=O)C(C)=O.OC(=O)C(O)C(O)C(O)=O WZVWUSXOVQNGIQ-UHFFFAOYSA-N 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 230000007102 metabolic function Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
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- 235000021239 milk protein Nutrition 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
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- 238000010792 warming Methods 0.000 description 1
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- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C3/00—Preservation of milk or milk preparations
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to dairy products technical fields, are related to a kind of composite black grain fermented milk products and preparation method containing dietary fiber and probiotics, it is characterised in that：The black cereal includes black sesame powder, black rice flour, black bean powder, black corn flour and coarse rice powder, the black cereal fermented milk products specific formula includes the black sesame powder 0.8 1.3% of mass percentage, black rice flour 1 1.2%, black bean powder 0.4 0.6%, black corn flour 0.8 1%, coarse rice powder 1-1.2%, liquid milk 80 85%, white granulated sugar 6 8%, emulsion stabilizer 1 1.5%, strain 0.009 0.012%, polydextrose 1% and enzyme preparation 0.05 0.09%, remaining content are water.Product special flavour is strong, compound protein fermented milk products formula of the dietary fiber content more than 1.5%.
Description
Technical field
The invention belongs to dairy technology field more particularly to a kind of black cereal acidified milks containing dietary fiber and probiotics
Product and preparation method.
Background technology
Existing market has cereal and the compound fermentation class product of milk, mainly with a small amount of oat, fruit juice or other plants
Species raw material is compounded with milk, and inoculation Bulgarian Lactobacillus, streptococcus thermophilus and bifidobacterium fermentation are made, such
The following technical problem of product generally existing：1st, grain content is relatively low, and cereal materials type is few, and product special flavour is bad.2nd, vegetalitas
Raw material is few, and dietary fiber content is less than 1.5%.3rd, cereals raw material coarse mouthfeel should not absorb.
Such as above-mentioned situation, a kind of cereal is added in most of cereal breast dairy products now, nutrient classes are more single
It adjusts, product special flavour is also more flat.Product adds in the cereal of multiple types, and the nutriment that different cultivars cereal materials contain differs
Sample, mixes full of nutrition, and taste is full.But actually formula and manufacturing process in because cereal materials contain it is very high
Starch, the easy aging of cereal starch under liquid；And raw material mixing of different nature, dissolved material particles proportion is not
One, easily occur phenomena such as bleed, layering, precipitation, gel there is product.
Milk is a kind of objective unstability system of the composition of nutritive substances such as protein, fat, carbohydrate in itself, is being sterilized
Under the conditions of, the structure of protein and liposome is varied widely compared with fresh milk, and fat globule can occur on fat as time goes by
Floating, protein can precipitate, if adding in certain cereal materials in system, it is heavy that the non-enzymatic starch water swelling in part generates
It forms sediment, layering.
Starch dissolution aging can have an impact product quality, but effect produced by different cereal materials
Difference, each cereal materials age of starch form of expression are also different.For example black sesame powder primary fat content is higher, easily goes out
Existing fat oxidation and fat floating, black corn flour, black bean powder, black corn flour, coarse rice powder are mainly starch-containing, black corn flour, brown rice
Powder is susceptible to precipitation, and black bean powder is susceptible to the particle of solubilizing poorly.Dietary fiber height easily causes product precipitation.
Invention content
The goal of the invention of the present invention is to provide a kind of black cereal fermented milk products containing dietary fiber and probiotics and preparation
Method, by a variety of black cereal mixed enzymolysis, product special flavour is strong, compound protein of the dietary fiber content more than 1.5% ferments
Milk formula.It solves simultaneously in cereals raw material and there are the technical problems such as easy precipitation, gel, nutrition arrangement, uneven color
Problem.Prebiotic bacterial content is high, probiotics >=1*108cfu/ml。
A kind of black cereal fermented milk products containing dietary fiber and probiotics in the present invention, it is characterised in that：It is described black
Color cereal includes black sesame powder, black rice flour, black bean powder, black corn flour and coarse rice powder, and the black cereal fermented milk products are specifically matched
Side includes the black sesame powder 0.8-1.3% of mass percentage, black rice flour 1-1.2%, black bean powder 0.4-0.6%, blank corn
Powder 0.8-1%, coarse rice powder 1-1.2%, liquid milk 80-85%, white granulated sugar 6-8%, emulsion stabilizer 1-1.5%, strain
0.009-0.012%, polydextrose 1% and enzyme preparation 0.05-0.09%, remaining content are water.
It is described to be formulated black sesame powder 0.9-1.1%, the black rice flour 1.1- for including mass percentage in prioritization scheme
1.2%, black bean powder 0.5-0.6%, black corn flour 0.9-1%, coarse rice powder 1-1.1%, liquid milk 82-84%, white granulated sugar 7-
8%th, emulsion stabilizer 1.1-1.3%, strain 0.009-0.01%, polydextrose 1% and enzyme preparation 0.05-0.08%, remaining
Content is water.
It is described to be formulated black sesame powder 1%, the black rice flour 1.2% for including mass percentage, black bean powder 0.5%, blank corn
Powder 1%, coarse rice powder 1.1%, liquid milk 83%, white granulated sugar 8%, emulsion stabilizer 1.2%, strain 0.009%, poly- grape
Sugar 1% and enzyme preparation 0.06%, remaining content are water.
Liquid milk protein content >=3.2%.The high milk supply of protein brings higher nutrition, product viscosity and wind
Taste can be more preferable.White sugar amount in prioritization scheme：Stabilizer mixed proportion=5：1.
Milk is a kind of objective unstability system of the composition of nutritive substances such as protein, fat, carbohydrate in itself, is being sterilized
Under the conditions of, the structure of protein and liposome is varied widely compared with fresh milk, and fat globule can occur on fat as time goes by
Floating, protein can precipitate, if adding in certain cereal materials in system, it is heavy that the non-enzymatic starch water swelling in part generates
It forms sediment, layering.Appropriate, appropriate stabilizer is selected to play an important role Product Status.
Cereal materials use powder raw material made of physical treatment process, neither mistake character function itself, are also conducive to processing.Paddy
Species apolegamy is based on following reason：
(1), black sesame powder：It can accelerate the metabolic function of human body；Rich in unrighted acid, have and promote longevity, enhancing is exempted from
Epidemic disease function；When dosage is more than 1.2%, finished product sesame taste is laid particular stress on, and can cover fermented flavour.
(2), black rice flour：It is commonly called as " medicine rice ", " long-lived rice "；With enriching yin and nourishing kidney, the curative effects such as strengthening spleen and warming liver, improving eyesight promoting blood circulation.
Contained nutritional ingredient is gathered in black cortex more.
(3), black corn flour：Containing 18 kinds with upper amino acid, micronutrient levels is higher, is especially enriched in calcium, phosphorus, iron, zinc
Deng.Its melanin can carry and do body immunity.
(4), black bean powder：Rich in having a multiple nutritional components such as protein, vitamin, trace element, while have a variety of again
Bioactive substance；Black bean powder dosage is controlled 0.5%, and during more than 0.5%, the product after fermentation has slight beany flavor.
(5), coarse rice powder：Its rice bran and germ fraction can improve immune function of human body, promote rich in vitamin B and vitamin E
Into blood circulation；It also retains a large amount of dietary fibers, intestinal beneficial bacterium can be promoted to be proliferated.
The strain be streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei,
Middle ratio is 3:2:0.5：0.5；The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase and saccharification
Enzyme, its ratio be 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g, biacetyl
Tartaric acid list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
In prioritization scheme, the emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, two starch of hydroxypropyl
Phosphate 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g is single, diglycerine fatty acid ester 0.3g and pectin
0.8g。
Emulsion stabilizer protection, hardness, elasticity, the water-retaining property for promoting acidified milk, extend the stability in shelf life of products
Can, so as to which product quality be protected to stablize.
A kind of preparation method of the black cereal fermented milk products containing dietary fiber and probiotics in the present invention, including following step
Suddenly：
(1) raw material prepares：Satisfactory milk is selected, black cereal is crushed, by some in white granulated sugar, i.e. white sugar
It is spare that 28-32%, emulsion stabilizer and the polydextrose of total amount are mixed into mixed powder；White granulated sugar herein act as helping
Solvent helps stabilizer dissolving.
(2) black cereal slurry is made：(shear rate at a high speed：Part milk, i.e. milk 2700r/min) are added in a mixing bowl
The 30-40% of total amount is heated to 70-80 DEG C, while stirring add in crush after black cereal, stir, mill successively, standing and
Enzyme preparation enzymolysis is added in, then material is freezed through 18-22MP homogenizations and terminates enzymolysis to 4 DEG C, obtain cereal slurry；
(3) molten sugar mixing：Part milk is added in high-speed stirred cylinder, the 30-40% of as total milk amount is heated to 70- 90
DEG C, mixed powder is added in while stirring, remaining white sugar, dissolving, filtering are added after dissolving, and filtered fluid is starched with remaining milk and cereal
Mixing, stirs evenly, obtains mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained；Sterilising temp 90-
98 DEG C, sterilization time 4-6min, 41 DEG C -43 DEG C of product outlet temperature；
(5) it is inoculated with：Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
(6) it ferments, be demulsified and freeze：It ferments to semi-finished product C, 41~43 DEG C of fermentation temperature, ferment 5-8h, works as dairy products
During acidity >=70T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation；The demulsification time is 3-5min.
(7) filling, rear fermentation：Product, into 8-11 DEG C of low-temperature cold store, is placed 22-25 hours, is sent out after the completion after filling
Ferment is transferred to 1-3 DEG C of freezer, cool down as 2-4 DEG C to get.
In prioritization scheme of the present invention, grain diameter≤0.2mm of the black cereal.During granular size difference, influence to produce
Product solubility causes part material dissolving unevenness or part material gelatinization excessive, influences product stability.
Mixing time 13-18min in the step (2), grinding time 8-12min, time of repose 25- 35min are stood
60-70 DEG C of temperature, 55-65 DEG C of hydrolysis temperature, enzymolysis time 0.8-1.5h；Enzymolysis process intermittent stirs in prioritization scheme,
Blender stirring 1.5-2.5min is opened per stationary intervals 8-12min.
Shift to an earlier date 25-35min in the step (5) strain is taken out defrosting, dissolving and is stood, stand activation 25- 35min
After be inoculated with.
Sterilizing can generate product stability destruction, and viscosity reduction is will appear after semi-finished product sterilizing, and protein denaturation is formed sediment
Powder raw material is excessively gelatinized, and it is critically important to select suitable stabilizers and suitable production technology.
Cereal materials are dissolved (high temperature mixes gelatinization) by blended emulsifier and are sufficiently mixed with milk by the present invention,
By mill and homogenizing method reduce cereal-granules diameter.Starch chain is cut off by zymolysis technique, makes mouthfeel is more smooth to be easy to inhale
It receives.Multi-cultur es cooperative fermentation process improves product special flavour and mouthfeel.
Feature of the present invention
A, strain improvement：It is compounded using strain for special selection and breeding probiotics, bacterial activity is strong, and ferment local-flavor is good.
B, rich in dietary fiber：Dietary fiber is enriched using cereal materials, improves product dietary fiber content, product diet
Fiber content reaches 1.5%, is beneficial to human body intestinal canal health.
C, the cereals raw material of reasonably combined dietotherapeutic can improve the content of vitamin and micro elements needed by human,
Enhance immune function of human body.
D, cereal treatment process：The techniques such as cereal materials are through dissolving, milling, digesting, co-fermentation, cereal materials dissolve more
Thoroughly, mouthfeel is finer and smoother.
E, color and luster flavor：More money black cereal material matchings, unique flavor do not add pigment, and product color presents greyish black
Color, more aobvious natural honesty, visual effect are good.
Composite black grain fermented milk products pass through black soya bean, black rice, black corn flour, Semen sesami nigrum, brown rice etc. is more in the present invention
Kind cereal materials enzymolysis, with milk mixed fermentation, passes through the reasonably combined promotion product wind of a variety of natural black class cereal materials
Taste improves product mouthfeel, and improve product meals using the natural dietary fiber in cereal materials by the coordination fermentation of multi-cultur es
Eat fiber content.Product sweet and sour taste, the milk of existing fermented yoghourt also have the flavor that cereal materials are brought to feel in kind.
Description of the drawings
Fig. 1 is process flow chart in the present invention
Specific embodiment
With reference to embodiment, the present invention is described in detail：
Embodiment 1
Embodiment 1
A kind of black cereal fermented milk products containing dietary fiber and probiotics, first screen milk, then to cereal original
Material is dissolved, is milled, is gelatinized, being digested, homogenizing step processing, milk after screening, treated cereal slurries and stabilizer
After mixing again successively by homogeneous, sterilizing, strain inoculation, fermentation, demulsification, refrigeration, it is filling, after ferment to obtain the final product；The black paddy
Object includes black sesame powder, black rice flour, black bean powder, black corn flour and coarse rice powder, wherein each material quality percentage composition is in formula
Black sesame powder 1.0%, black rice flour 1.2%, black bean powder 0.5%, black corn flour 1.0%, coarse rice powder 1.1%, liquid milk
83%th, white granulated sugar 8%, emulsion stabilizer 1.2%, strain 0.009%, polydextrose 1%, enzyme preparation 0.06% remaining content are
Water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Lactobacillus casei, and ratio is
3:2:0.5：0.5.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxyl
Propyl PASELLI EASYGEL 8g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3
G, pectin 0.8g.Emulsion stabilizer protection, hardness, elasticity, the water-retaining property for promoting acidified milk, extend the stabilization in shelf life of products
Performance, so as to which product quality be protected to stablize.
The enzyme preparation is cellulase, hemicellulase, zytase and alpha-amylase, carbohydrase, cellulase, half
Cellulase, zytase and alpha-amylase：Carbohydrase ratio is 2:2:1.5:8：1.
Specific preparation method is as follows：
(1) raw material prepares, milk supply screening：Select satisfactory liquid milk, protein content >=3.2%；By black cereal
It crushes, grain diameter≤0.2mm；Some (the 30% of total amount), emulsion stabilizer and polydextrose in white granulated sugar is mixed
It is uniformly spare into mixed powder；
Animal protein raw material of fine qualities is selected, it is perfect with yeastiness to be conducive to product quality raising.
(2) cereal slurry is made：Cereal materials by dissolve, mill, aging, enzymolysis, homogenization into cereal slurry；
Dissolving：Milk (the 30% of total amount) is added in high-speed stirred cylinder, is heated to 75 DEG C, opens stirring, adds in powdery paddy
Raw material stirring 15min completes preliminarily solubilised.
It mills：Cereal slurry after preliminarily solubilised, when preparing 1 ton of material under the flow velocity through 5 ton hours, passes through colloid
Mill recycles the 10min that mills, it is ensured that cereal-granules≤0.1mm.
Stand gelatinization：Cereal concentrated slurry temperature of charge after milling is reduced to 65 DEG C, and 30min is stood in heat insulation tank,
Ensure cereal-granules and the abundant water swelling of starch.
Enzymolysis：Cereal concentrated slurry is cooled to 60 DEG C, enzyme preparation is added in by formula rate, starts timing, phase after stirring 10min
Between open blender per stationary intervals 10min and stir 2 minutes, digest and complete after 60min.It forms sediment in the enzymolysis process decomposable asymmetric choice net cereal
Powder makes product mouthfeel more smooth, and nutrition is easier to be absorbed by the body.Stirring makes enzyme preparation be completely dispersed uniformly, ensures enzyme preparation
It is come into full contact with material.
Homogeneous：The cereal concentrated slurry completed will be digested through 20MP homogenizations, freeze to 4 DEG C to terminate enzymolysis, obtain cereal
Slurry.
(3) molten sugar mixing：Milk (the 30% of total amount) is added in high-speed stirred cylinder, is heated to 70 DEG C, opens stirring, is added in
Mixed powder after being completely dissolved, adds remaining white sugar, filters until completely dissolved, in filtered fluid remaining milk and step (2)
Cereal slurry mixing, and stir evenly, be settled to required volume, obtain mixed liquor A；
Molten sugar temperature range is suitable for the optimum temperature of stabilizer dissolving, excessively high or too low to be all unfavorable for stabilizer molten
There is particle or stabilizer failure in solution.
(4) homogeneous, sterilizing：At a temperature of 65 DEG C -70 DEG C, to A through 20-22MPa homogenizations, sterilizing, sterilising temp 95
DEG C, sterilization time 5min, 43 DEG C of product outlet temperature, the semi-finished product B after must sterilizing；It is subsequent handling to control product outlet temperature
The middle required temperature of inoculation, is suitable for microbial fermentation required temperature.
(5) it is inoculated with：Strain is placed and thawed under room temperature by 30min in advance, is dissolved in after defrosting in aseptic inoculation container,
After strain fully dissolves completely, aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to B after standing activation 30min；
(6) it ferments, be demulsified, refrigeration：Ferment to C, 41 DEG C of fermentation temperature, ferment 8h after sample detection, work as sample drop
When to determine acidity be 70T °, semi-finished product are demulsified and are stirred, then are freezed to 20 DEG C of temperature, to terminate fermentation；The demulsification time is 3min,
Overlong time can generate sense of eking out a living, the on the contrary then deficiency that is demulsified；The fermentation temperature is the optimum fermentation temp of mixed bacteria；Fermentation is eventually
It is only a process, refrigeration to demand temperature, microbial activity reduces, and fermentation, which is considered as, to be terminated.
(7) filling, rear fermentation：Product into 10 DEG C of low-temperature cold stores, is placed 24 hours, is fermented after the completion, turn after filling
Enter 2 DEG C of freezers, cool down as 2-4 DEG C, obtain finished product.
Embodiment 2
A kind of black cereal fermented milk products containing dietary fiber and probiotics, specific formula include mass percentage
Black sesame powder 0.8%, black rice flour 1%, black bean powder 0.4%, black corn flour 0.8%, coarse rice powder 1%, liquid milk 80%, white sand
Sugar 6%, emulsion stabilizer 1%, strain 0.009%, polydextrose 1% and enzyme preparation 0.05%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase,
Ratio is 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 6.5g, agar 0.8g, diacetyl tartarate Dan Shuan
Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method includes the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；Black cereal is crushed, black cereal
Grain diameter≤0.2mm；Some (28% for total amount), emulsion stabilizer and polydextrose in white granulated sugar is mixed equal
It is even spare into mixed powder；
(2) black cereal slurry is made：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 70 DEG C, side
It stirs side and adds in the black cereal after crushing, stirring, colloid mill are milled, stand and added in enzyme preparation and digest, then by material successively
Through 18MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 13min, grinding time 8min, during standing
Between 25min, 60 DEG C of dwell temperature, 55 DEG C of hydrolysis temperature, enzymolysis time 0.8h.
(3) molten sugar mixing：Milk (totalling amount milk 40%) is added in high-speed stirred cylinder, is heated to 80 DEG C, while stirring
Mixed powder is added in, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid is mixed with remaining milk and cereal slurry, and stirring is equal
It is even, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20MPa homogenizations, sterilizing, semi-finished product B is obtained；90 DEG C of sterilising temp goes out
Bacterium time 4min, 41 DEG C DEG C of product outlet temperature；
(5) it is inoculated with：25min, which takes out strain, in advance thaws, is completely dissolved and stands, stand after activation 25min half-and-half into
Product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) it ferments, be demulsified and freeze：Ferment to semi-finished product C, 41 DEG C of fermentation temperature, ferment 8h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 20 DEG C of temperature, terminate fermentation；
(7) filling, rear fermentation：Product into 8 DEG C of low-temperature cold stores, is placed 25 hours, is fermented after the completion, turn after filling
Enter 1 DEG C of freezer, cool down as 2 DEG C to get.
Embodiment 3
A kind of black cereal fermented milk products containing dietary fiber and probiotics, specific formula include mass percentage
Black sesame powder 1.3%, black rice flour 1.2%, black bean powder 0.6%, black corn flour 1%, coarse rice powder 1.2% are liquid milk 85%, white
Granulated sugar 8%, emulsion stabilizer 1.5%, strain 0.012%, polydextrose 1% and enzyme preparation 0.09%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase,
Ratio is 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 2.2g, hydroxypropyl PASELLI EASYGEL 10.2g, agar 1g, diacetyl tartarate list are double sweet
Grease 0.1g, single, diglycerine fatty acid ester 0.5g and pectin 1g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar
0.8 g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method includes the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；Black cereal is crushed, black cereal
Grain diameter≤0.2mm；Some (32% for total amount), emulsion stabilizer and polydextrose in white granulated sugar is mixed equal
It is even spare into mixed powder；
(2) black cereal slurry is made：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 80 DEG C, side
It stirs side and adds in the black cereal after crushing, stirring, colloid mill are milled, stand and added in enzyme preparation and digest, then by material successively
Through 22MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 18min, grinding time 12min are stood
Time 35min, 70 DEG C of dwell temperature, 65 DEG C of hydrolysis temperature, enzymolysis time 1.2h；Enzymolysis process intermittent stirs, i.e., per quiet
Only interval 12min opens blender stirring 1.5min.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 90 DEG C, while stirring
Mixed powder is added in, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid is mixed with remaining milk and cereal slurry, and stirring is equal
It is even, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 22MPa homogenizations, sterilizing, semi-finished product B is obtained；98 DEG C of sterilising temp goes out
Bacterium time 6min, 43 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, and stands after activation 35min double
Finished product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) it ferments, be demulsified and freeze：Ferment to semi-finished product C, 43 DEG C of fermentation temperature, ferment 5h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 25 DEG C of temperature, terminate fermentation；
(7) filling, rear fermentation：Product, into 11 DEG C of low-temperature cold stores, is placed 22-25 hours, is sent out after the completion after filling
Ferment is transferred to 3 DEG C of freezers, cool down as 4 DEG C to get.
Embodiment 4
A kind of black cereal fermented milk products containing dietary fiber and probiotics, specific formula include the black of mass percentage
Black sesame powder 0.9%, black rice flour 1.1%, black bean powder 0.5%, black corn flour 0.9%, coarse rice powder 1% are liquid milk 82%, white
Granulated sugar 7%, emulsion stabilizer 1.1%, strain 0.009%, polydextrose 1% and enzyme preparation 0.05%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase,
Ratio is 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 1.5g, hydroxypropyl PASELLI EASYGEL 7.5g, agar 0.8g, diacetyl tartarate Dan Shuan
Glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method includes the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；Black cereal is crushed, black cereal
Grain diameter≤0.2mm；Some (30% for total amount), emulsion stabilizer and polydextrose in white granulated sugar is mixed equal
It is even spare into mixed powder；
(2) black cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 72 DEG C, side
It stirs side and adds in the black cereal after crushing, stirring, colloid mill are milled, stand and added in enzyme preparation and digest, then by material successively
Through 20MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 16min, grinding time 9min, during standing
Between 28min, 62 DEG C of dwell temperature, 58 DEG C of hydrolysis temperature, enzymolysis time 0.9h；Enzymolysis process intermittent stirs, i.e., per static
It is spaced 8min and opens blender stirring 1.8min.
(3) molten sugar mixing：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 75 DEG C, while stirring
Mixed powder is added in, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid is mixed with remaining milk and cereal slurry, and stirring is equal
It is even, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 21MPa homogenizations, sterilizing, semi-finished product B is obtained；93 DEG C of sterilising temp goes out
Bacterium time 5min, 42 DEG C of product outlet temperature；
(5) it is inoculated with：32min, which takes out strain, in advance thaws, is completely dissolved and stands, stand after activation 28min half-and-half into
Product B carries out aseptic inoculation, the semi-finished product C after must being inoculated with；
(6) it ferments, be demulsified and freeze：Ferment to semi-finished product C, 42 DEG C of fermentation temperature, ferment 7h, when dairy products acidity >=
At 70T °, stirring demulsification, then freeze to 23 DEG C of temperature, terminate fermentation；
(7) filling, rear fermentation：Product into 9 DEG C of low-temperature cold stores, is placed 23 hours, is fermented after the completion, turn after filling
Enter 2 DEG C of freezers, cool down as 3 DEG C to get.
Embodiment 5
A kind of black cereal fermented milk products containing dietary fiber and probiotics, formula include the Semen sesami nigrum of mass percentage
Powder 1.1%, black rice flour 1.2%, black bean powder 0.6%, black corn flour 1%, coarse rice powder 1.1%, liquid milk 84%, white granulated sugar
8%th, emulsion stabilizer 1.3%, strain 0.01%, polydextrose 1% and enzyme preparation 0.08%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase,
Ratio is 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer include with
The component of lower quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8.7g, agar 0.9g, diacetyl tartarate list are double sweet
Grease 0.1g, single, diglycerine fatty acid ester 0.4g and pectin 0.9g.
Emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar
0.8 g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g and pectin 0.8g.
Specific preparation method includes the following steps：
(1) raw material prepares：Select satisfactory milk, protein content >=3.2%；Black cereal is crushed, black cereal
Grain diameter≤0.2mm；Some (30% for total amount), emulsion stabilizer and polydextrose in white granulated sugar is mixed equal
It is even spare into mixed powder；
(2) black cereal slurry is made：Milk (totalling amount milk 30%) is added in high-speed stirred cylinder, is heated to 76 DEG C, side
It stirs side and adds in the black cereal after crushing, stirring, colloid mill are milled, stand and added in enzyme preparation and digest, then by material successively
Through 18MP homogenizations, freeze and terminate enzymolysis to 4 DEG C, obtain cereal slurry；Mixing time 15min, grinding time 11min are stood
Time 30min, 68 DEG C of dwell temperature, 62 DEG C of hydrolysis temperature, enzymolysis time 1.5h.
(3) molten sugar mixing：Milk (totalling amount milk 35%) is added in high-speed stirred cylinder, is heated to 85 DEG C, while stirring
Mixed powder is added in, remaining white sugar, dissolving, filtering are added after dissolving, filtered fluid is mixed with remaining milk and cereal slurry, and stirring is equal
It is even, obtain mixed liquor A；
(4) homogeneous, sterilizing：To mixed liquor A through 20MPa homogenizations, sterilizing, semi-finished product B is obtained；91 DEG C of sterilising temp goes out
Bacterium time 5min, 41.5 DEG C of product outlet temperature；
(5) it is inoculated with：25-35min, which takes out strain, in advance thaws, is completely dissolved and stands, after standing activation 25-35min
Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
(6) it ferments, be demulsified and freeze：It ferments to semi-finished product C, 42.5 DEG C of fermentation temperature, ferment 6h, when dairy products acidity
>=70T ° when, stirring demulsification, then freeze to 21 DEG C of temperature terminates fermentation；
(7) filling, rear fermentation：Product into 10 DEG C of low-temperature cold stores, is placed 24 hours, is fermented after the completion, turn after filling
Enter 2 DEG C of freezers, cool down as 2 DEG C to get.
Embodiment 6
Content in specific preparation method such as embodiment 1, a kind of black cereal acidified milk containing dietary fiber and probiotics
Product, formula include black sesame powder 1.2%, the black rice flour 1% of mass percentage, black bean powder 0.5%, black corn flour 1%, brown rice
Powder 1.1%, liquid milk 82%, white granulated sugar 7%, emulsion stabilizer 1.2%, strain 0.011%, polydextrose 1% and enzyme system
Agent 0.07%, remaining content are water.
Strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and Lactobacillus casei, wherein comparing
Example is 3:2:0.5：0.5；The enzyme preparation be cellulase, hemicellulase, zytase and alpha-amylase and carbohydrase,
Ratio is 2:2:1.5:8：1.
It is calculated with 1 kilogram of fermented milk products, emulsion stabilizer includes the component of following quality：Emulsifing thickener 1.8g, hydroxypropyl
Base PASELLI EASYGEL 8.2g, agar 0.8g, diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3g
With pectin 0.8g.
The physical and chemical index of fermented milk products in the present invention such as the following table 1：
1 physical and chemical index of table
Probiotics >=1*108cfu/ml。
Organoleptic requirements' such as the following table 2：
2 organoleptic requirements of table
It is in addition, other as pollutant is limited the quantity：Meet the regulation of GB 2762, mycotoxin limitation：Meet the rule of GB 2761
It is fixed, microorganism limitation such as table 3：
3 microorganism of table is limited the quantity
Experiment one
By taking embodiment 1 as an example, other contents are the same：
When different standing gelatinization points and time, effect is different, concrete analysis such as the following table 4：
Table 4
From the above, it can be seen that in 65 DEG C of temperature, either mouthfeel, viscosity and product is stablized when standing gelatinization time 0.5h
All reach relatively good state in property.Here 55 DEG C of temperature stand 1h, it is contemplated that production efficiency optimizes, and excludes.
When different hydrolysis temperatures and time difference, effect is different, is analyzed as follows table 5：
Table 5
Enzyme is medium temperature enzyme, and temperature is excessively high or too low influence hydrolysis result, and the shallow lake of cereals can not be made within the process time
Powder, cellulose degradation achieve the effect that technological requirement.
When Titrable acid angle value difference, effect is different, is analyzed as follows table 6：
Table 6
Fermentation time different product flavor, acidity are different, and product acidity must satisfy national standard >=70T ° first.
Experiment two
Shelf life of products 2 months in the present invention, after storing some times, stability such as the following table 7 of product：
7 product stability of table tests (37 DEG C of accelerated test test product shelf-lifves)
| 37 DEG C of heat preservations | |
| 1 day | Normally |
| 5 days | Normally |
| 10 days | A small amount of bleed |
| 20 days | A small amount of bleed, bottom are precipitated a little |
| 30 days | A small amount of bleed, bottom are precipitated a little |
| 40 days | A small amount of bleed, bottom are precipitated a little |
| 50 days | Precipitation is arranged at a small amount of bleed, bottom |
| 60 days | Bleed is more, and viscosity reduces, and precipitation is arranged at bottom |
| 70 days | Surface bleed is more, and viscosity reduces, and precipitation is arranged at bottom |
Experiment three
Content in other contents such as embodiment 1, if control group, i.e., when emulsion stabilizer is 0.5% or 2%, product
Effect is as follows：
When emulsion stabilizer is 0.5%：Product bleed after two-stage sterilization, viscosity is low,
When emulsion stabilizer is 2%：Product powder sense is strong, poor taste.
Product effect is all bad when consistent dose is too low or consistent dose is high, does not meet product quality requirement.
Experiment four
Content in other contents such as embodiment 1, if control group, i.e., without two starch phosphate of hydroxypropyl in emulsion stabilizer
Ester, the product mouthfeel produced is thin, and viscosity drops to 300-500cp, and bleed is serious after placing 2-3 days, does not meet product matter
Amount requirement.
Experiment five
Content in other contents such as embodiment 1, if control group, i.e., sugar-free enzyme in enzyme preparation, sugar-free enzyme effect,
, there is local viscosity and increases in product coarse mouthfeel, storage life 10 days or so, and product layering, elutriation, not meeting product quality will
It asks.
Taste tests：400 people of test number
Test result is：Having very much appetite sense and comparing has appetite sense accounting 98%；Fermented yoghourt aromatic flavour ground accounting
97%；Sweet tea acid ratio harmony accounts for 99%, and cereal flavor mellow 98%, delicate mouthfeel accounts for 99%；Whole excellent and good accounting 98%.
Claims (10)
1. a kind of black cereal fermented milk products containing dietary fiber and probiotics, it is characterised in that：The black cereal includes black
Black sesame powder, black rice flour, black bean powder, black corn flour and coarse rice powder, the black cereal fermented milk products specific formula include matter
Measure black sesame powder 0.8-1.3%, the black rice flour 1-1.2% of percentage composition, black bean powder 0.4-0.6%, black corn flour 0.8-1%, brown rice
Powder 1-1.2%, liquid milk 80-85%, white granulated sugar 6-8%, emulsion stabilizer 1-1.5%, strain 0.009-0.012%, poly- grape
1% and enzyme preparation 0.05-0.09% of sugar, remaining content are water.
2. a kind of black cereal fermented milk products containing dietary fiber and probiotics according to claim 1, it is characterised in that：
It is described to be formulated black sesame powder 0.9-1.1%, the black rice flour 1.1-1.2% for including mass percentage, black bean powder 0.5-0.6%, jet
Rice flour 0.9-1%, coarse rice powder 1-1.1%, liquid milk 82-84%, white granulated sugar 7-8%, emulsion stabilizer 1.1-1.3%, strain
0.009-0.01%, polydextrose 1% and enzyme preparation 0.05-0.08%, remaining content are water.
3. a kind of black cereal fermented milk products containing dietary fiber and probiotics according to claim 2, it is characterised in that：
It is described to be formulated black sesame powder 1%, the black rice flour 1.2% for including mass percentage, black bean powder 0.5%, black corn flour 1%, coarse rice powder
1.1%, liquid milk 83%, white granulated sugar 8%, emulsion stabilizer 1.2%, strain 0.009%, polydextrose 1% and enzyme preparation 0.06%,
Remaining content is water.
4. a kind of black cereal fermented milk products containing dietary fiber and probiotics according to any one of claim 1-3,
It is characterized in that：The strain is streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus and cheese breast bar
Bacterium, wherein ratio are 3:2:0.5：0.5；The enzyme preparation for cellulase, hemicellulase, zytase and alpha-amylase and
Carbohydrase, its ratio be 2:2:1.5:8：1.
5. a kind of black cereal fermented milk products containing dietary fiber and probiotics according to any one of claim 1-3,
It is characterized in that：It is calculated with 1 kilogram of fermented milk products, the emulsion stabilizer includes the component of following quality：Emulsion stabilizer packet
Include the component of following quality：Emulsifing thickener 1.5-2.2g, hydroxypropyl PASELLI EASYGEL 6.5-10.2g, agar 0.8-1g,
Diacetyl tartarate list double glyceride 0.1g, single, diglycerine fatty acid ester 0.3-0.5g and pectin 0.8-1g.
6. a kind of black cereal fermented milk products containing dietary fiber and probiotics according to claim 5, it is characterised in that：
The emulsion stabilizer includes the component of following quality：Emulsifing thickener 2g, hydroxypropyl PASELLI EASYGEL 8g, agar 0.8
G, 0.1 g of diacetyl tartarate list double glyceride, single, diglycerine fatty acid ester 0.3 g and pectin 0.8g.
7. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 1,
Include the following steps：
（1）Raw material prepares：Select satisfactory milk, black cereal crushed, by white granulated sugar some, emulsion stabilizer
It is spare that mixed powder is mixed into polydextrose；
（2）Make black cereal slurry：The milk of total milk amount 30-40% is added in high-speed stirred cylinder, is heated to 70-80 DEG C, side stirring
Side adds in the black cereal after crushing, and stirs, mills, stands and add in enzyme preparation enzymolysis successively, then material is equal through 18-22MP
Matter processing, freezes and terminates enzymolysis to 4 DEG C, obtains cereal slurry；
（3）Molten sugar mixing：The milk of total milk amount 30-40% is added in high-speed stirred cylinder, 70-90 DEG C is heated to, adds in while stirring
Mixed powder adds remaining white sugar, dissolving, filtering after dissolving, filtered fluid is mixed with remaining milk and cereal slurry, stirred evenly,
Obtain mixed liquor A；
（4）Homogeneous, sterilizing：To mixed liquor A through 20-22MPa homogenizations, sterilizing, semi-finished product B is obtained;90-98 DEG C of sterilising temp,
Sterilization time 4-6min, 41 DEG C -43 DEG C of product outlet temperature；
（5）Inoculation：Aseptic inoculation, the semi-finished product C after must being inoculated with are carried out to semi-finished product B；
（6）Fermentation, demulsification and refrigeration：It ferments to semi-finished product C, 41~43 DEG C of fermentation temperature, ferment 5-8h, when dairy products acidity
At >=70 T °, stirring demulsification, then freeze to 20-25 DEG C of temperature, terminate fermentation；
（7）Filling, rear fermentation：Product, into 8-11 DEG C of low-temperature cold store, is placed 22-25 hours, is fermented after the completion after filling,
Be transferred to 1-3 DEG C of freezer, cool down as 2-4 DEG C to get.
8. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 7,
It is characterized in that：Grain diameter≤0.2mm of the black cereal.
9. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 7,
It is characterized in that：The step（2）Middle mixing time 13-18min, grinding time 8-12min, time of repose 25-35min are quiet
Put 60-70 DEG C of temperature, 55-65 DEG C of hydrolysis temperature, enzymolysis time 0.8-1.5h；Enzymolysis process intermittent stirs in prioritization scheme
It mixes, i.e., blender stirring 1.5-2.5min is opened per stationary intervals 8-12min.
10. a kind of preparation method of black cereal fermented milk products containing dietary fiber and probiotics according to claim 7,
It is characterized in that：The step（5）In in advance 25-35min by strain take out thaw, dissolving and stand, stand activation 25-
It is inoculated with after 35min.
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