CN114304267A - Preparation method and system of black rice and highland barley yoghourt - Google Patents
Preparation method and system of black rice and highland barley yoghourt Download PDFInfo
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- CN114304267A CN114304267A CN202111522218.XA CN202111522218A CN114304267A CN 114304267 A CN114304267 A CN 114304267A CN 202111522218 A CN202111522218 A CN 202111522218A CN 114304267 A CN114304267 A CN 114304267A
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Abstract
The invention discloses a preparation method and a system of black rice and highland barley yoghourt, wherein the adopted raw material components and the mass ratio are as follows, and the fresh milk comprises the following components: 90-110 parts by weight; black rice: 6-36 parts by weight; highland barley: 8-16 parts by weight; medlar: 2-6 parts by weight; white sugar: 9-12 parts by weight; a stabilizer: 0.2 to 0.48 part by weight; commercial ready-to-use strains: 0.001 to 0.002 parts by weight; the black rice and highland barley yoghourt preparation system comprises a heating device, a stirring device, a sterilizing device, a homogenizer and a fermentation chamber. The fermentation system disclosed by the invention has high fermentation uniformity.
Description
Technical Field
The invention relates to a preparation method and a system of black rice and highland barley yoghourt.
Background
The yoghourt is a sour and sweet milk beverage, and is a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria into the milk after pasteurization, fermenting, and then cooling and filling. The preparation process of the yoghourt can be roughly summarized into a plurality of procedures of batching, preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, cooling, packaging and after-ripening, modified starch is added in the batching stage, and the quality of the application effect of the modified starch is closely related to the control of the process.
Preparing materials: selecting required raw materials such as fresh milk, granulated sugar and stabilizer according to the material balance table. The modified starch can be added separately during compounding or added after being dry-mixed with other food gums. Considering that starch and food gum are mostly high molecular substances with strong hydrophilicity, it is preferable to mix them with appropriate amount of granulated sugar and dissolve them in hot milk under high speed stirring to improve their dispersibility. Preheating: the preheating is to improve the efficiency of homogenizing in the next process, and the preheating temperature is preferably not higher than the gelatinization temperature of the starch (to avoid the damage of the particle structure in the homogenizing process after the gelatinization of the starch).
Homogenizing: homogenisation refers to the mechanical treatment of the milk fat globules to disperse them evenly and uniformly in the milk as smaller fat globules. During the homogenization phase, the material is subjected to forces of three effects, shear, impact and cavitation. The modified starch has stronger mechanical shearing resistance after being subjected to crosslinking modification, can keep a complete particle structure, and is favorable for maintaining the viscosity and the body state of the yoghourt.
And (3) sterilization: pasteurization is generally adopted, the sterilization process of 95 ℃ and 300S is generally adopted in dairy factories, and the modified starch is fully expanded and gelatinized at the stage to form viscosity.
Cooling, inoculating and fermenting: modified starch is a class of high molecular substances that still retains a portion of the properties of native starch, i.e., the properties of polysaccharides, as compared to native starch. Under the pH value environment of the yoghourt, the starch cannot be utilized and degraded by the strains, so that the stability of the system can be maintained. When the pH value of the fermentation system is reduced to the isoelectric point of casein, the casein is denatured and coagulated to generate a three-dimensional reticular system skeleton formed by connecting casein micelles with water, and the three-dimensional reticular system skeleton is in a milk state, and the gelatinized starch can be filled in the skeleton to restrict free water and maintain the stability of the system.
Cooling, stirring and after-ripening: the purpose of cooling the stirred yoghurt is to quickly inhibit the growth of microorganisms and the activity of enzymes, and mainly to prevent excessive acid production in the fermentation process and dehydration during stirring. The modified starch has more raw material sources and different modification degrees, and different modified starches have different effects when applied to the preparation of the yoghourt. Therefore, the modified starch can be provided according to different requirements on the quality of the yoghourt.
The yoghourt contains rich nutritional ingredients, the demand for the yoghourt with various tastes is increased along with the improvement of the living standard of people, but the taste of the yoghourt popular in the market is relatively single at present, so that the highland barley yoghourt is researched and developed by the organization research personnel of the company, the yoghourt has excellent taste and rich nutrition, and the product market sales are continuously increased for many years. The company also applies for national invention patent for this product, with patent application number 2016104120340, and name: a stirred type yogurt containing fructus Zizaniae Caduciflorae and semen Avenae Nudae and its preparation method are provided.
The black rice and the highland barley are added into the yoghourt, the black rice is rich in anthocyanin and has good health care effect on human bodies, and the highland barley is a plant special for Qinghai-Tibet plateau and also has a plurality of health care effects on human bodies. The black rice and the highland barley are screened, cleaned, braised and boiled, canned and secondarily sterilized to prepare black rice and highland barley premix, the black rice and the highland barley are added after the fermentation of the yoghourt is stopped, and the mixture is stirred and canned. The black rice and the highland barley are involved in the post fermentation, and gelatin, agar and acetylated distarch phosphate are added into the stabilizer. The diacetyl tartaric acid ester of mono-diglyceride is used as an emulsion stabilizer, so that the taste and consistency of the product are ensured. The original fermentation chamber is piled up on the ground, the fermented milk is fermented, the periphery of the wall is heated and heated, the yogurt is often not uniformly fermented, the yogurt in some positions is fully fermented, and the yogurt in some positions is not fully fermented. The improved fermentation chamber sinks about 1.5 meters on the ground surface, the electric heating pipe heats up, the metal grid is paved on the ground, the fermented milk is placed on the grid, the hot air flows from bottom to top, the fermentation is uniform, the temperature is directly reduced after the fermentation is finished, and the after-fermentation is carried out. On the basis of the technology and the formula which are researched and developed in the previous period, research and development personnel of the company also improve and innovate the fermentation chamber and adjust the formula, so that the fermentation in the yogurt preparation process is more uniform, and the finally prepared black rice and highland barley yogurt has better flavor and taste, richer and more reasonable nutrition and stronger stability.
Disclosure of Invention
The invention aims to provide a preparation method and a system of black rice and highland barley yoghourt.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: the preparation method of the black rice and highland barley yoghourt adopts the following raw material components in percentage by mass:
fresh milk: 90-110 parts by weight; black rice: 6-36 parts by weight; highland barley: 8-16 parts by weight; medlar: 2-6 parts by weight; white sugar: 9-12 parts by weight; a stabilizer: 0.2 to 0.48 part by weight; commercial ready-to-use strains: 0.001 to 0.002 parts by weight;
wherein, the components of the stabilizer are as follows: pectin, agar and modified starch, wherein the proportion of each component is as follows: 1:3: 6;
the preparation method comprises the following preparation steps:
firstly, heating fresh milk to 80 ℃; then adding white sugar and stabilizer respectively;
secondly, stirring the mixture by a stirrer to be uniform;
thirdly, sterilizing the mixture obtained in the second step for 5-10 minutes at the temperature of 90 ℃; then the mixed solution is cooled to 70 ℃ by a plate heat exchanger, and is homogenized by a homogenizer under the homogenizing pressure of 20 MPa;
fourthly, cooling the homogenized mixed solution to 40-42 ℃, transferring the mixed solution into a fermentation chamber, and fermenting by adopting 0.001-0.002 weight part of commercially available direct vat set strain; the fermentation step in the fermenter is known in the art and is not described in detail.
Fifthly, after the fermentation is finished, respectively adding the cooked black rice, the cooked highland barley and the medlar, then stirring to make the mixture uniform, and filling;
sixthly, putting the filled product in an environment of 2-6 ℃, and performing after-fermentation for 12 hours; taking out after the time is up, inspecting, boxing and packaging to obtain the finished product.
A preparation system of black rice and highland barley yoghourt comprises a heating device, a stirring device, a sterilizing device, a homogenizer and a fermentation chamber;
the heating device is used for heating the fresh milk to about 80 ℃;
the stirring device is used for stirring a mixture consisting of fresh milk, white sugar and a stabilizer to be uniform;
the output port of the heating device is connected with the input port of the stirring device, and a valve is arranged on a connecting pipeline between the output port of the heating device and the input port of the stirring device;
the sterilizing device is used for sterilizing a mixture consisting of fresh milk, white sugar and a stabilizer at the temperature of 90 ℃;
the homogenizer is used for homogenizing a mixture consisting of fresh milk, white sugar and a stabilizer;
the fermentation chamber is used for fermenting the mixture after the temperature of the homogenized mixture is reduced to 40-42 ℃;
the output port of the homogenizer is connected with the fermentation liquor input port of the fermentation chamber, and a valve is arranged on a connecting pipeline between the output port of the homogenizer and the fermentation liquor input port of the fermentation chamber;
the fermentation chamber is positioned below the ground surface, the contact part of the fermentation chamber and soil is built by adopting bricks, the fermentation tank is positioned in the fermentation chamber, and an electric heating water pipe is arranged between the fermentation tank and the wall of the fermentation chamber; the fermentation tank is cylindrical;
the upper end of the fermentation tank is provided with a fermentation liquor input port, and the right lower part of the fermentation tank is provided with a sterile air input port; a plurality of sterile air uniform dissolving devices are arranged in the fermentation tank;
the sterile air uniform dissolving devices are parallel to the bottom surface of the fermentation tank, and each sterile air uniform dissolving device is fixed by a fixing device and then is positioned at different heights of the fermentation tank;
the sterile air uniform dissolving device comprises a spiral pipeline, a spiral elastic hose is arranged in the spiral pipeline, gaps are formed in the elastic hose at equal intervals, and the gaps can be opened only when the air pressure difference between the inside and the outside of the elastic hose reaches a certain degree; one end of the elastic hose is closed, the other end of the elastic hose is opened, and one end of the opening of the elastic hose is connected with the sterile air input port of the fermentation tank;
the wall thickness of the elastic hose is variable, and the wall of the elastic hose is thicker at the part of the elastic hose, which is farther away from the inner side wall of the fermentation tank.
Compared with the prior art, the invention has the advantages that: first, the frequently used bacteria in the fermentation process of yogurt are the mixed bacteria of Bulgaria lactobacillus (microaerobic) and Streptococcus thermophilus (aerobic type), which have complementarity during the fermentation process, and the Streptococcus thermophilus grows and breeds first during the mixed fermentation, thereby consuming oxygen in milk, creating an anaerobic environment, and enabling the Bulgaria lactobacillus to proliferate and ferment to produce beneficial metabolites. The fermentation method adopted by the invention is to firstly introduce sterile air into the fermentation tank (about 1 hour) to ensure that the streptococcus thermophilus obtains sufficient oxygen so as to realize short-time rapid propagation, and then stop introducing the sterile air, so that when the streptococcus thermophilus is continuously propagated under the condition of not introducing the sterile air and the oxygen in the fermentation tank is quickly consumed, the lactobacillus bulgaricus starts to rapidly propagate, and the fermentation time for completing the raw material in one tank is only about 3.5 hours.
In the process of fermentation of the mixed liquid of the fresh milk, the white sugar and the stabilizer processed by the homogenizer, the mixed liquid is easier to coagulate in the vicinity of the part close to the inner side wall and the inner bottom wall of the fermentation tank, and the sterile air introduced after coagulation is more difficult to dissolve in the mixed liquid, while the mixed liquid in the central part of the fermentation tank is easier to dissolve in the air due to slow coagulation, although the sterile air is introduced into the fermentation tank, if only the sterile air is introduced, the fermentation degree of the fermentation liquid in each part of the tank body is not uniform, so that the fermentation liquid in some positions is fully fermented, and the fermentation liquid in some positions is still not fully fermented when the fermentation is terminated.
Therefore, the invention also discloses a separately designed sterile air uniform dissolving device, which can effectively ensure that all parts of the fermentation liquor can obtain sufficient oxygen, thereby realizing uniform fermentation degree of the fermentation liquor at all positions in the fermentation tank.
Secondly, the black rice and highland barley yoghourt disclosed by the invention is soft in taste, tender and smooth in texture, has rice flavor and is suitable for people of all ages; the product has high protein and low fat, is added with other pure natural and pollution-free auxiliary materials, and can be used as nutritional breakfast and snack food. The preparation system disclosed by the invention has the advantages of simple process, low requirement on raw materials and easiness in industrial large-scale production.
Drawings
FIG. 1 is a schematic structural diagram of a fermentation chamber in the black rice and highland barley yogurt preparation system of the present invention;
FIG. 2 is a schematic view of a spiral elastic hose;
fig. 3 is a schematic view of a slit in an elastic hose.
Wherein, 1 is a fermentation tank body; 2 is a fermentation liquor input port; 3 is a sterile air input port; 4 is an elastic hose and 5 is a slit.
Detailed Description
The present invention, and in particular the preparation system, is described in further detail below with reference to the accompanying drawings. Example (b): a preparation system of black rice and highland barley yoghourt comprises a heating device, a stirring device, a sterilizing device, a homogenizer and a fermentation chamber; the heating device is used for heating the fresh milk to about 80 ℃; the stirring device is used for stirring a mixture consisting of fresh milk, white sugar and a stabilizer to be uniform; the output port of the heating device is connected with the input port of the stirring device, and a valve is arranged on a connecting pipeline between the output port of the heating device and the input port of the stirring device; the sterilizing device is used for sterilizing a mixture consisting of fresh milk, white sugar and a stabilizer at the temperature of 90 ℃;
the homogenizer is used for homogenizing a mixture consisting of fresh milk, white sugar and a stabilizer; the fermentation chamber is used for fermenting the mixture after the temperature of the homogenized mixture is reduced to 40-42 ℃; the output port of the homogenizer is connected with the fermentation liquor input port of the fermentation chamber, and a valve is arranged on a connecting pipeline between the output port of the homogenizer and the fermentation liquor input port of the fermentation chamber; the fermentation chamber is positioned below the ground surface, the contact part of the fermentation chamber and soil is built by adopting bricks, the fermentation tank is positioned in the fermentation chamber, and an electric heating water pipe is arranged between the fermentation tank and the wall of the fermentation chamber; the fermentation tank is cylindrical; the upper end of the fermentation tank is provided with a fermentation liquor input port, and the right lower part of the fermentation tank is provided with a sterile air input port; a plurality of sterile air uniform dissolving devices are arranged in the fermentation tank; the sterile air uniform dissolving devices are parallel to the bottom surface of the fermentation tank, and each sterile air uniform dissolving device is fixed by a fixing device and then is positioned at different heights of the fermentation tank; the sterile air uniform dissolving device comprises a spiral pipeline (parallel to the bottom surface of the fermentation tank), a spiral elastic hose is arranged in the spiral pipeline, gaps are formed in the elastic hose at equal intervals, and the gaps can be opened only when the air pressure difference between the inside and the outside of the elastic hose reaches a certain degree; one end of the elastic hose is closed, the other end of the elastic hose is opened, and one end of the opening of the elastic hose is connected with the sterile air input port of the fermentation tank; the wall thickness of the elastic hose is variable, and the wall of the elastic hose is thicker at the part of the elastic hose, which is farther away from the inner side wall of the fermentation tank.
Description of the principle: the pressurizing device pressurizes the sterilized sterile air and inputs the sterilized sterile air into the sterile air input port of the fermentation tank, the sterile air slowly flows into the sterile air uniform dissolving device in the fermentation tank, and the spiral elastic hose is provided with a gap, so that when the air pressure of the sterile air reaches a certain degree, the sterile air can enter the fermentation liquid through the gap of the elastic hose; because the wall thickness of the elastic hose is changed, the wall of the spiral elastic hose is thicker at the position closer to the circle center, namely the wall of the part of the spiral elastic hose, which is closer to the inner side wall of the fermentation tank, is thinner,thus, the sterile air can enter the fermentation liquid near the inner side wall of the fermentation tank more easily, and only the air pressure of the sterile air reaches a higher level After the numerical value is high, the slit on the pipe wall of the part of the elastic hose close to the circle center can be opened.Therefore, the fermentation liquor close to the inner side wall of the fermentation tank is easier to coagulate, so that the air is less easy to dissolve; referring to fig. 2, the tube wall thickness of the elastic hose is shown (the thickness of the line indicates the tube wall thickness of the elastic hose), and the tube wall thickness of the spiral elastic hose is changed, so that the tube wall of the elastic hose close to the inner side wall of the fermentation tank is thinner, and more sterile air can enter the fermentation liquid close to the inner side wall of the fermentation tank by controlling the air pressure value of the sterile air, thereby solving the technical problem that the fermentation liquid close to the inner side wall of the fermentation tank is easier to condense and is less prone to dissolve air, and ensuring that the fermentation degree of the fermentation liquid is more uniform everywhere.
As shown in FIG. 3, the slit formed on the elastic hose will open only when the pressure difference between the inside and the outside reaches a certain value, or will close automatically.
Claims (2)
1. The preparation method of the black rice and highland barley yoghourt is characterized by comprising the following raw material components in parts by mass:
fresh milk: 90-110 parts by weight; black rice: 6-36 parts by weight; highland barley: 8-16 parts by weight; medlar: 2-6 parts by weight; white sugar: 9-12 parts by weight; a stabilizer: 0.2 to 0.48 part by weight; commercial ready-to-use strains: 0.001 to 0.002 parts by weight;
wherein, the components of the stabilizer are as follows: pectin, agar and modified starch, wherein the proportion of each component is as follows: 1:3: 6;
the preparation method comprises the following preparation steps:
firstly, heating fresh milk to 80 ℃; then adding white sugar and stabilizer respectively;
secondly, stirring the mixture by a stirrer to be uniform;
thirdly, sterilizing the mixture obtained in the second step for 5-10 minutes at the temperature of 90 ℃; then the mixed solution is cooled to 70 ℃ by a plate heat exchanger, and is homogenized by a homogenizer under the homogenizing pressure of 20 MPa;
fourthly, cooling the homogenized mixed solution to 40-42 ℃, transferring the mixed solution into a fermentation chamber, and fermenting by adopting 0.001-0.002 weight part of commercially available direct vat set strain;
fifthly, after the fermentation is finished, respectively adding the cooked black rice, the cooked highland barley and the medlar, then stirring to make the mixture uniform, and filling;
sixthly, putting the filled product in an environment of 2-6 ℃, and performing after-fermentation for 12 hours; taking out after the time is up, inspecting, boxing and packaging to obtain a finished product;
the fermentation chamber is positioned below the ground surface, the contact part of the fermentation chamber and soil is built by adopting bricks, the fermentation tank is positioned in the fermentation chamber, and an electric heating water pipe is arranged between the fermentation tank and the wall of the fermentation chamber;
the fermentation tank is cylindrical;
the upper end of the fermentation tank is provided with a fermentation liquor input port, and the right lower part of the fermentation tank is provided with a sterile air input port;
a plurality of sterile air uniform dissolving devices are arranged in the fermentation tank;
the sterile air uniform dissolving devices are parallel to the bottom surface of the fermentation tank, and each sterile air uniform dissolving device is fixed by a fixing device and then is positioned at different heights of the fermentation tank;
the sterile air uniform dissolving device comprises a spiral pipeline, a spiral elastic hose is arranged in the spiral pipeline, gaps are formed in the elastic hose at equal intervals, and the gaps can be opened only when the air pressure difference between the inside and the outside of the elastic hose reaches a certain degree; one end of the elastic hose is closed, the other end of the elastic hose is opened, and one end of the opening of the elastic hose is connected with the sterile air input port of the fermentation tank;
the wall thickness of the elastic hose is variable, and the wall of the elastic hose is thicker at the part of the elastic hose, which is farther away from the inner side wall of the fermentation tank.
2. A black rice and highland barley yoghourt preparation system is characterized by comprising a heating device, a stirring device, a sterilizing device, a homogenizer and a fermentation chamber;
the heating device is used for heating the fresh milk to about 80 ℃;
the stirring device is used for stirring a mixture consisting of fresh milk, white sugar and a stabilizer to be uniform;
the output port of the heating device is connected with the input port of the stirring device, and a valve is arranged on a connecting pipeline between the output port of the heating device and the input port of the stirring device;
the sterilizing device is used for sterilizing a mixture consisting of fresh milk, white sugar and a stabilizer at the temperature of 90 ℃;
the homogenizer is used for homogenizing a mixture consisting of fresh milk, white sugar and a stabilizer;
the fermentation chamber is used for fermenting the mixture after the temperature of the homogenized mixture is reduced to 40-42 ℃;
the output port of the homogenizer is connected with the fermentation liquor input port of the fermentation chamber, and a valve is arranged on a connecting pipeline between the output port of the homogenizer and the fermentation liquor input port of the fermentation chamber;
the fermentation chamber is positioned below the ground surface, the contact part of the fermentation chamber and soil is built by adopting bricks, the fermentation tank is positioned in the fermentation chamber, and an electric heating water pipe is arranged between the fermentation tank and the wall of the fermentation chamber;
the fermentation tank is cylindrical;
the upper end of the fermentation tank is provided with a fermentation liquor input port, and the right lower part of the fermentation tank is provided with a sterile air input port;
a plurality of sterile air uniform dissolving devices are arranged in the fermentation tank;
the sterile air uniform dissolving devices are parallel to the bottom surface of the fermentation tank, and each sterile air uniform dissolving device is fixed by a fixing device and then is positioned at different heights of the fermentation tank;
the sterile air uniform dissolving device comprises a spiral pipeline, a spiral elastic hose is arranged in the spiral pipeline, gaps are formed in the elastic hose at equal intervals, and the gaps can be opened only when the air pressure difference between the inside and the outside of the elastic hose reaches a certain degree; one end of the elastic hose is closed, the other end of the elastic hose is opened, and one end of the opening of the elastic hose is connected with the sterile air input port of the fermentation tank;
the wall thickness of the elastic hose is variable, and the wall of the elastic hose is thicker at the part of the elastic hose, which is farther away from the inner side wall of the fermentation tank.
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