CN116569962A - Processing and preparing method of natto jam yoghourt - Google Patents
Processing and preparing method of natto jam yoghourt Download PDFInfo
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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
- A23C9/1315—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
- 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
- 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
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Nutrition Science (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
Mixing soybean slurry with sugar, heat treating, inoculating, and fermenting; the soybean protein is subjected to independent high-temperature treatment, then is mixed with milk raw materials, konjak refined powder solution, stabilizing agent, jam and the like, homogenized, and is added with pre-fermented yellow serofluid, after being uniformly mixed, the soybean protein powder, whole milk powder, jam, white granulated sugar, lactose, konjak refined powder, compound stabilizing agent, direct-feeding lactobacillus and clean drinking water and the like are taken as raw auxiliary materials, the yellow serofluid is subjected to heat treatment, then is inoculated with lactobacillus for fermentation, then is uniformly mixed with the soybean protein subjected to high-temperature treatment and other raw materials, and is fermented again, and then is added with natto powder for uniform mixing, and then is refrigerated and after-ripening, so that the natto jam is obtained. The invention adopts the technical proposal of preparing the natto jam yoghourt by adopting the steps of separately adding sugar into soybean milk, heat treating, inoculating and pre-fermenting, separately carrying out high-temperature heat treatment on soybean protein, mixing, homogenizing, sterilizing, fermenting again, mixing natto powder, refrigerating, post-ripening and the like, overcomes the defects of beany flavor, poor yoghourt storage stability, unpleasant natto flavor and the like of the prior soybean milk yoghourt and soybean-based yoghourt, and simultaneously fully retains the soybean saponin in the soybean milk, the natto kinase and other physiological active substances in the natto. The processing and preparation method of the natto jam yoghourt is widely applicable to dairy products or yoghourt production enterprises of various scales, and is particularly applicable to dairy product production enterprises in areas with large soybean yield, centralized production of traditional soybean products, large yield and relatively short milk sources.
Description
Technical Field
The invention relates to a processing and preparing method of natto jam yoghourt, belonging to the field of agricultural product deep processing.
Background
Many other countries in our country and the world have the traditional method of obtaining protein nutrition from plant seeds such as soybean to make up for the deficiency of animal protein. Thus, a variety of soybean products including soybean protein products such as tofu, dried beancurd, soy milk powder, soy protein powder concentrate, and the like, and fermented soybean products such as fermented soybeans, lablab beans, fermented soybean cakes, natto, fermented beancurd, and the like have been developed. Some fermented bean products have unique flavor and contain special physiologically active functional components, and are very beneficial to human health, for example, nattokinase is contained in natto, so that the fermented bean products have the effects of dissolving thrombus and reducing blood fat, blood sugar and blood pressure, but the natto containing the nattokinase has unique flavor and is not accepted by many people.
Since 21 st century, in view of the abundant nutrition of soybeans, the abundant physiological active factors and the large amount of soybean resource supply, research on soybean yogurt is started in China and even the world to make up for the deficiency of cow milk supply, and a large amount of preparation methods of soybean yogurt apply for national invention patents. In the recent years, these patents basically use soybean milk, whole soybean milk, isolated soy protein and the like as raw materials, select lactic acid bacteria which are domesticated and suitable for fermentation of bean products, and ferment to prepare soybean yoghourt with different functions and qualities, and some yoghourt which relates to mixed fermentation of soybean and milk, but mixed soybean milk jam yoghourt is rarely seen.
To date, soy-based yogurt has the following problems: (1) There is a heavy beany or even bitter or other characteristic soy flavor, almost no soy flavor, and although there have been many methods of treating beany flavor, these methods are only effective in producing soy milk and other soy products, and once used Yu Douji yogurt, the effect is not as good; (2) The soybean protein and the milk protein are difficult to form uniform curd in the fermentation process, and layering phenomenon is often generated; (3) The stability of the pure bean-based yoghurt is not as short as that of the traditional cow lactic acid milk, and the shelf stability period is short even if various stabilizers are added; the soy-based yogurt mixed with cow's milk is prone to delamination upon storage, i.e., has poor storage stability.
In addition, a large amount of yellow serofluid is generated in the production process of many bean products such as bean curd, dried beancurd sticks, beancurd sheets, dried beancurd sticks and the like, and the yellow serofluid is usually discharged as waste water in the production of modern factories or modern workshops, so that serious environmental pollution is caused. Soybeans are rich in nutrients and physiological active factors, and some nutrients and physiological active factors are actually transferred into the yellow serofluid during processing, such as soybean polysaccharide, soybean saponin, soybean albumin, vitamins and minerals, so that the waste of the yellow serofluid is actually a resource waste. Some people also use yellow serofluid to prepare yoghourt, but the obtained yellow serofluid yoghourt has short shelf life, and the main problem is that the yoghourt has unstable structure and beany flavor.
Aiming at the problems, a long-time research is developed, a novel method is developed, yellow serofluid can be fully utilized, and the problems of unpleasant flavor of natto, beany flavor of bean-based yoghurt, poor stability and the like are solved.
Disclosure of Invention
Aiming at the problems of utilization of soybean milk water, unpleasant flavor of natto, beany flavor and poor stability of soybean-based yoghurt and the like, the invention aims to provide a processing and preparation method of natto jam yoghurt, which can eliminate most beany flavor in advance by processing beany flavor of soybean milk water, soybean protein and the like, can convert residual beany flavor into pleasant flavor with fruit flavor, fermented yoghurt flavor and bean flavor by adding jam for mixed fermentation, and improves the taste of the soybean-based yoghurt, so that the taste and flavor experience of the soybean-based yoghurt are not inferior to that of traditional jam yoghurt or original yoghurt; the unpleasant special smell of natto can be eliminated; the mixed soybean and cow milk fermented yoghourt can generate a yoghourt curd system which can be uniformly mixed together in the fermentation process, the layering phenomenon is eliminated, and the storage stability of the mixed milk bean-based jam yoghourt can be obviously improved through the addition of a compound stabilizer, so that the storage stability of the mixed milk bean-based jam yoghourt is not inferior to that of the traditional jam yoghourt.
To solve the above-mentioned task, a technical method in which a bean-based raw material is separately heat-treated is adopted.
In order to solve the above task, a technical method of yellow serofluid pre-fermentation is adopted.
To solve the above task, further measures are: a compound stabilizer mainly composed of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum is used.
To solve the above task, further measures are: all the raw materials except the nano-soybean milk are finally mixed together, inoculated after sterilization, fermented, added with the nano-soybean milk, stirred, refrigerated and after-ripened.
To solve the above task, further measures are:
a processing preparation method of natto jam yoghourt comprises the following raw and auxiliary materials in proportion and specific operation steps:
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.1 to 0.15 percent of high-activity direct-casting lactobacillus strain, 0.95 to 1.57 percent of soybean protein, 1.94 to 3.2 percent of lactose, 0.23 to 2.11 percent of skim milk powder, 5.05 percent of whole milk powder, 1.2 percent of natto powder, 6 to 12 percent of jam (fruit pulp), 0.09 to 0.15 percent of compound stabilizer (which is obtained by uniformly mixing 35.7 percent of PGA, 51.2 percent of ADA and 13.1 percent of guar gum together according to the mass percent), 0.08 to 0.1 percent of konjak fine powder, 6 to 8 percent of white granulated sugar and yellow serofluid: 32%, 36.35% -46.36% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a lactose or white granulated sugar solution with the concentration of 1%, uniformly stirring, and activating for 30-60 min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120 ℃, and keeping for at least 25-35 min; then cooling to 100 ℃, adding white granulated sugar accounting for 0.5% of the mass of yellow serofluid, stirring and dissolving, continuously stirring uniformly, cooling to 40-43 ℃, adding activated lactobacillus, stirring uniformly, fermenting for 1.5-2.5 h at 40-42 ℃, and reducing the pH value to pH 4.9-pH 5.1; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 6-8 times of water, heating to above 95 ℃ while stirring, and keeping for at least 10min, wherein the keeping time is not more than 30min; then cooling to 60-65 ℃;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water with 8-10 times of the amount of konjak fine powder, soaking for 2-6 hours, heating properly and stirring to form pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dosage of 8-10 times, soaked for 2-6 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white granulated sugar, lactose and water into a solution at 60-65 ℃;
treatment of jam: if the frozen concentrated jam (or fruit pulp) or the frozen fresh jam (or fruit pulp) is adopted, the package is cleaned, disinfected and unsealed, and the jam or fruit pulp is taken out for direct use; if the fruits are fresh fruits, preparing fresh jam or fruit pulp according to a general jam or fruit pulp processing method, and performing pasteurization for use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution together, stirring and uniformly mixing, heating to 60-65 ℃, homogenizing under 20-25 Mpa, and sterilizing at 92-96 ℃ for 3-5 min;
C. inoculating and fermenting
When the sterilized material is cooled to 40 ℃, adding yellow serofluid which is fermented in advance, adding jam and uniformly stirring, and then fermenting for 2.5-4 hours at 39-42 ℃; after the curd is completely formed, adding natto powder and stirring uniformly, entering a low-temperature warehouse at 0-4 ℃, ending the fermentation of the yoghourt and entering a post-ripening stage;
D. refrigerated after-ripening
Refrigerating the yogurt for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
The natto jam yoghourt is hermetically packaged by adopting a general airtight container, and is continuously refrigerated and distributed and sold through a cold chain; or can be preserved at normal temperature after pasteurization and distributed.
The invention adopts the technical proposal that the yellow serofluid, the soybean protein, the natto, the skimmed milk powder, the whole milk powder, the jam, the lactose, the white granulated sugar, the direct-vat lactic acid bacteria, the water and the like are adopted as raw materials, and the yellow serofluid is fermented in advance, the soybean protein is subjected to independent heat treatment and then is mixed with the milk raw materials, the jam and the like for continuous fermentation, thereby overcoming the defects that the yellow serofluid cannot be reasonably utilized, the beany flavor, the milk and the bean-based milk are layered, the milk is poor in storage stability, the natto flavor is unfavorable and the like.
Compared with the prior art, the processing technical method of the natto jam yoghourt has the following beneficial effects:
(1) The beany flavor is eliminated, and the natto jam yoghourt has obvious bean flavor which can be matched with the milk flavor and the fruit flavor;
(2) The residual beany flavor is converted into pleasant flavor with fruit flavor, fermented yogurt flavor and bean flavor by adding jam and mixing and fermenting;
(3) Fully utilizes the yellow serofluid and retains the physiologically active substances such as soyasaponin and the like in the yellow serofluid;
(4) The taste of the bean-based yoghurt is improved, so that the taste and flavor experience of the bean-based yoghurt is not inferior to that of the traditional jam yoghurt;
(5) The mixed soybean and cow milk fermented yoghourt generates a yoghourt curd system which can be uniformly mixed together in the fermentation process, so that the phenomenon of curd layering is eliminated;
(6) The storage stability of the mixed milk bean-based jam yoghourt is obviously improved, so that the storage stability of the mixed milk bean-based jam yoghourt is not inferior to that of the traditional jam yoghourt;
(7) The unpleasant odor of natto is eliminated, but the physiologically active substances such as nattokinase are remained;
(8) The invention has simple process, easy operation, low labor intensity and high production efficiency.
The invention is widely applicable to various yogurt or dairy product processing enterprises, in particular to dairy product production enterprises in areas with large soybean yield and relatively short cow milk resources.
The present invention will be described in further detail with reference to the following embodiments.
Detailed Description
A processing preparation method of natto jam yoghourt comprises the following raw and auxiliary materials in proportion and specific operation steps:
example 1
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.1% of high-activity lactobacillus direct-feeding strain, 0.95% of soybean protein, 1.94% of lactose, 2.11% of skim milk powder, 5.05% of whole milk powder, 1.2% of natto powder, 6% of jam (fruit pulp), 0.1% of compound stabilizer (obtained by uniformly mixing PGA, ADA and guar gum together according to the components of 35.7%, 51.2% and 13.1% by mass respectively), 0.09% of konjak fine powder, 7% of white granulated sugar and yellow serofluid: 32%, 43.46% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a lactose solution with the concentration of 1%, uniformly stirring, and activating for 30min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120deg.C, and maintaining for 25min; then cooling to 100deg.C, adding white sugar with mass of 0.5% of yellow serofluid, stirring to dissolve, stirring, cooling to 40deg.C, adding activated lactobacillus, stirring, fermenting at 40deg.C for 2.5 hr, and reducing pH to pH 5.0; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 6 times of water, heating to 97deg.C under stirring, and maintaining for 10min; then cooling to 60 ℃;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding 10 times of water, soaking for 2 hr, heating and stirring to obtain pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dose of 8 times, soaked for 2 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white sugar, lactose and water at 60deg.C to obtain solution;
treatment of jam: freezing and concentrating pineapple jam (or pineapple pulp), cleaning and sterilizing the package, unsealing, and taking out jam or fruit pulp for direct use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution, stirring, heating to 60deg.C, homogenizing under 25Mpa, and sterilizing at 92 deg.C for 5min;
C. inoculating and fermenting
Cooling the sterilized material to 40deg.C, adding yellow serofluid fermented in advance, adding jam, stirring, and fermenting at 40deg.C for 3.5 hr; after the curd is completely formed, adding natto powder, stirring uniformly, entering a low-temperature warehouse at 0 ℃ and ending fermentation;
D. refrigerated after-ripening
Refrigerating the fermented yoghourt for more than 12 hours at the temperature of 0 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) carrying out airtight packaging on the soybean milk mixed yoghourt by adopting a general airtight container, continuing to refrigerate, and distributing and selling the soybean milk mixed yoghourt through a cold chain.
Example 2
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.15% of high-activity lactobacillus direct-feeding strain, 1.57% of soybean protein, 3.2% of lactose, 0.23% of skim milk powder, 5.05% of whole milk powder, 1.2% of natto powder, 12% of jam (fruit pulp), 0.15% of compound stabilizer (obtained by uniformly mixing PGA, ADA and guar gum together according to the components of 35.7%, 51.2% and 13.1% by mass respectively), 0.08% of konjak fine powder, 7% of white granulated sugar and yellow serofluid: 32%, 37.37% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a 1% white granulated sugar solution, uniformly stirring, and activating for 60 minutes at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120deg.C, and maintaining for 35min; then cooling to 100deg.C, adding white sugar with mass of 0.5% of yellow serofluid, stirring to dissolve, stirring, cooling to 43deg.C, adding activated lactobacillus, stirring, fermenting at 42deg.C for 2.2 hr, and cooling to pH4.9; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 8 times of water, heating to 95deg.C under stirring, maintaining for 25min, and cooling to 65deg.C;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water 8 times of the amount of rhizoma Amorphophalli refined powder, soaking for 6 hr, heating properly, and stirring to obtain pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dose of 10 times, soaked for 6 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white sugar, lactose and water at 65deg.C to obtain solution;
treatment of jam: preparing fresh mango jam or pulp by using a general jam or pulp processing method, and performing pasteurization on fresh mango;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution, stirring, heating to 65deg.C, homogenizing under 20Mpa, and sterilizing at 92 deg.C for 5min;
C. inoculating and fermenting
Cooling the sterilized material to 40deg.C, adding yellow serofluid fermented in advance, adding jam, stirring, and fermenting at 42deg.C for 2.5 hr; after the curd is completely formed, adding natto powder, stirring uniformly, entering a low-temperature warehouse at 4 ℃ and ending fermentation;
D. refrigerated after-ripening
Refrigerating the fermented yogurt at 4 ℃ for more than 12 hours to finish after-ripening;
E. packaging and refrigerating
And (3) carrying out airtight packaging on the soybean milk mixed yoghourt by adopting a general airtight container, continuing to refrigerate, and distributing and selling the soybean milk mixed yoghourt through a cold chain.
Example 3
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.12% of high-activity lactobacillus direct-feeding strain, 1.25% of soybean protein, 2.53% of lactose, 1.02% of skim milk powder, 5.05% of whole milk powder, 1.2% of natto powder, 8% of jam (fruit pulp), 0.12% of compound stabilizer (obtained by uniformly mixing PGA, ADA and guar gum together according to the components of 35.7%, 51.2% and 13.1% by mass respectively), 0.1% of konjak fine powder, 8% of white granulated sugar and yellow serofluid: 32%, 40.61% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a lactose solution with the concentration of 1%, uniformly stirring, and activating for 45min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120deg.C, and maintaining for 30min; then cooling to 100deg.C, adding white sugar with mass of 0.5% of yellow serofluid, stirring to dissolve, stirring, cooling to 41deg.C, adding activated lactobacillus, stirring, fermenting at 41deg.C for 2.5 hr, and reducing pH to 4.9; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 7 times of water, heating to 98deg.C under stirring, maintaining for 15min, and cooling to 62deg.C;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water 9 times of the amount of rhizoma Amorphophalli refined powder, soaking for 3.5 hr, heating properly, and stirring to obtain pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dose of 9 times, soaked for 4 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white sugar, lactose and water at 63 deg.C to obtain solution;
treatment of jam: the frozen fresh mango jam (or mango pulp) is adopted, the package is cleaned and disinfected and then unsealed, and the jam or the fruit pulp is taken out for direct use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution, stirring, heating to 63deg.C, homogenizing under 22Mpa, and sterilizing at 95deg.C for 3min;
C. inoculating and fermenting
Cooling the sterilized material to 40deg.C, adding yellow serofluid fermented in advance, adding jam, stirring, and fermenting at 41deg.C for 3 hr; after the curd is completely formed, adding natto powder, stirring uniformly, entering a low-temperature warehouse at 2 ℃, and ending fermentation;
D. refrigerated after-ripening
Refrigerating the fermented yoghourt for more than 12 hours at the temperature of 2 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) hermetically packaging the soybean milk mixed yoghourt by adopting a general closed container, sterilizing by buses, and then distributing and selling.
Example 4
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.13% of high-activity lactobacillus direct-feeding strain, 1.12% of soybean protein, 2.23% of lactose, 1.43% of skim milk powder, 5.05% of whole milk powder, 1.2% of natto powder, 10% of jam (fruit pulp), 0.13% of compound stabilizer (obtained by uniformly mixing PGA, ADA and guar gum together according to the components of 35.7%, 51.2% and 13.1% by mass respectively), 0.09% of konjak fine powder, 7% of white granulated sugar and yellow serofluid: 32%, 39.62% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a 1% white granulated sugar solution, uniformly stirring, and activating for 50min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120deg.C, and maintaining for 28min; then cooling to 100deg.C, adding white sugar with mass of 0.5% of yellow serofluid, stirring to dissolve, stirring, cooling to 41deg.C, adding activated lactobacillus, stirring, fermenting at 40deg.C for 2.3 hr, and reducing pH to pH5.1; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 7 times of water, heating to 96 ℃ while stirring, maintaining for 20min, and cooling to 63 ℃;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water 8 times of the amount of rhizoma Amorphophalli refined powder, soaking for 4 hr, heating properly, and stirring to obtain pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dose of 10 times, soaked for 5 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white sugar, lactose and water at 63 deg.C to obtain solution;
treatment of jam: fresh pineapple is adopted, fresh pineapple jam (or pulp) is prepared according to a general pulp processing method, and the fresh pineapple jam (or pulp) is pasteurized for use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution together, stirring, heating to 62 ℃, homogenizing under 24Mpa, and sterilizing at 95 ℃ for 3.2min;
C. inoculating and fermenting
Cooling the sterilized material to 40deg.C, adding yellow serofluid fermented in advance, adding jam, stirring, and fermenting at 42deg.C for 3 hr; after the curd is completely formed, adding natto powder, stirring uniformly, entering a low-temperature warehouse at 1 ℃ and ending fermentation;
D. refrigerated after-ripening
Refrigerating the fermented yoghourt for more than 12 hours at the temperature of 1 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) carrying out airtight packaging on the soybean milk mixed yoghourt by adopting a general airtight container, continuing to refrigerate, and distributing and selling the soybean milk mixed yoghourt through a cold chain.
Example 5
(1) Raw and auxiliary material proportion
The mass fraction is as follows: high-activity lactobacillus direct-feeding strain 0.14%, soybean protein 1.41%, lactose 2.94%, skimmed milk powder 0.53%, whole milk powder 5.05%, natto powder 1.2%, mango jam (or fruit pulp) 3%, pineapple jam (or fruit pulp) 6%, lemon pulp 1% and compound stabilizer (PGA, ADA, guar gum are uniformly mixed together according to the mass fractions of 35.7%, 51.2% and 13.1% respectively) 0.12%, konjak fine powder 0.1%, white granulated sugar 6%, yellow pulp water: 32%, 41.51% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a lactose solution with the concentration of 1%, uniformly stirring, and activating for 45min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120deg.C, and maintaining for 32min; then cooling to 100deg.C, adding white sugar with mass of 0.5% of yellow serofluid, stirring to dissolve, stirring, cooling to 42deg.C, adding activated lactobacillus, stirring, fermenting at 41deg.C for 1.5 hr, and reducing pH to 4.9; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 8 times of water, heating to 95deg.C under stirring, maintaining for 18min, and cooling to 63deg.C;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water 9 times of the amount of rhizoma Amorphophalli refined powder, soaking for 4.5 hr, heating properly, and stirring to obtain pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dose of 8 times, soaked for 5 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white sugar, lactose and water at 62 deg.C to obtain solution;
treatment of jam: the method comprises the steps of adopting frozen concentrated mango jam (or fruit pulp), frozen fresh pineapple jam (or fruit pulp) and frozen fresh perfume lemon pulp, cleaning and sterilizing the package, unsealing, and taking out the jam or fruit pulp for direct use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution together, stirring, heating to 63.5 ℃, homogenizing under 21Mpa, and sterilizing at 93 ℃ for 4min;
C. inoculating and fermenting
Cooling the sterilized material to 42 ℃, adding yellow serofluid fermented in advance, adding jam, stirring uniformly, and fermenting at 41 ℃ for 3.5h; after the curd is completely formed, adding natto powder, stirring uniformly, entering a low-temperature warehouse at 3 ℃, and ending fermentation;
D. refrigerated after-ripening
Refrigerating the fermented yoghourt for more than 12 hours at the temperature of 3 ℃ to finish after-ripening;
E. packaging and refrigerating
And (3) hermetically packaging the soybean milk mixed yoghourt by adopting a general closed container, sterilizing by buses, and then distributing and selling.
The foregoing is merely a preferred embodiment of the invention, and various modifications and changes may be made by those skilled in the art in light of the above teachings. For example, the material-to-water ratio, the addition amount of natto, the addition ratio of soybean protein, the material ratio of whole milk powder and skimmed milk powder, the kind and addition ratio of jam, the amount of lactose and white sugar, the kind and amount of stabilizer, the specific processing conditions, etc. However, similar such variations and modifications are intended to be within the spirit of the present invention.
Claims (1)
1. A processing and preparing method of natto jam yoghourt is characterized in that:
(1) Raw and auxiliary material proportion
The mass fraction is as follows: 0.1 to 0.15 percent of high-activity direct-casting lactobacillus strain, 0.95 to 1.57 percent of soybean protein, 1.94 to 3.2 percent of lactose, 0.23 to 2.11 percent of skim milk powder, 5.05 percent of whole milk powder, 1.2 percent of natto powder, 6 to 12 percent of jam (fruit pulp), 0.09 to 0.15 percent of compound stabilizer (which is obtained by uniformly mixing 35.7 percent of PGA, 51.2 percent of ADA and 13.1 percent of guar gum together according to the mass percent), 0.08 to 0.1 percent of konjak fine powder, 6 to 8 percent of white granulated sugar and yellow serofluid: 32%, 36.35% -46.36% of clean drinking water;
(2) Operating procedure
A. Raw material preparation
Selecting whole milk powder conforming to GB 19644 and defatted milk powder conforming to GB/T5410, soybean protein powder conforming to GB/T22493, sucrose conforming to GB/T317 (namely white granulated sugar in ingredients), lactose conforming to GB 25595, konjak fine powder conforming to GB 2760 and a stabilizer (comprising PGA, ADA and guar gum), and drinking water (or tap water) conforming to national drinking water sanitation standards; selecting natto powder conforming to DBS 44/013-2019; the yogurt starter is prepared from direct-vat lactic acid bacteria commonly used in the market at present;
activation of strains: placing the high-activity freeze-dried lactobacillus strain into a lactose or white granulated sugar solution with the concentration of 1%, uniformly stirring, and activating for 30-60 min at room temperature;
treating yellow serofluid: filtering yellow serofluid, heating to 120 ℃, and keeping for at least 25-35 min; then cooling to 100 ℃, adding white granulated sugar accounting for 0.5% of the mass of yellow serofluid, stirring and dissolving, continuously stirring uniformly, cooling to 40-43 ℃, adding activated lactobacillus, stirring uniformly, fermenting for 1.5-2.5 h at 40-42 ℃, and reducing the pH value to pH 4.9-pH 5.1; immediately preparing to inoculate into the mixed yoghurt feed liquid;
treatment of soy protein: mixing soybean protein with 6-8 times of water, heating to above 95 ℃ while stirring, and keeping for at least 10min, wherein the keeping time is not more than 30min; then cooling to 60-65 ℃;
and (3) processing konjak fine powder: mixing with equal amount of white granulated sugar, adding water with 8-10 times of the amount of konjak fine powder, soaking for 2-6 hours, heating properly and stirring to form pasty liquid;
treatment of the compound stabilizer: the compound stabilizer consists of Propylene Glycol Alginate (PGA), acetylated Distarch Adipate (ADA) and guar gum, and the three are mixed and then are uniformly mixed with the same amount of white granulated sugar, added with water with the stabilizing dosage of 8-10 times, soaked for 2-6 hours and stirred into pasty liquid;
treatment of milk powder and other ingredients: stirring and dissolving whole milk powder, skimmed milk powder, residual white granulated sugar, lactose and water into a solution at 60-65 ℃;
treatment of jam: if the frozen concentrated jam (or fruit pulp) or the frozen fresh jam (or fruit pulp) is adopted, the package is cleaned, disinfected and unsealed, and the jam or fruit pulp is taken out for direct use; if the fruits are fresh fruits, preparing fresh jam or fruit pulp according to a general jam or fruit pulp processing method, and performing pasteurization for use;
B. mixing and sterilizing
Mixing the homogenized soybean protein solution, milk mixed solution, konjak fine powder solution and stabilizer solution together, stirring and uniformly mixing, heating to 60-65 ℃, homogenizing under 20-25 Mpa, and sterilizing at 92-96 ℃ for 3-5 min;
C. inoculating and fermenting
When the sterilized material is cooled to 40 ℃, adding yellow serofluid which is fermented in advance, adding jam and uniformly stirring, and then fermenting for 2.5-4 hours at 39-42 ℃; after the curd is completely formed, adding natto powder and stirring uniformly, entering a low-temperature warehouse at 0-4 ℃, ending the fermentation of the yoghourt and entering a post-ripening stage;
D. refrigerated after-ripening
Refrigerating the yogurt for more than 12 hours at the temperature of 0-4 ℃ to finish after-ripening;
E. packaging and refrigerating
The natto jam yoghourt is hermetically packaged by adopting a general airtight container, and is continuously refrigerated and distributed and sold through a cold chain; or can be preserved at normal temperature after pasteurization and distributed.
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