CN107518072A - One kind fermentation acidophilus goat milk and preparation method thereof - Google Patents
One kind fermentation acidophilus goat milk and preparation method thereof Download PDFInfo
- Publication number
- CN107518072A CN107518072A CN201710770431.XA CN201710770431A CN107518072A CN 107518072 A CN107518072 A CN 107518072A CN 201710770431 A CN201710770431 A CN 201710770431A CN 107518072 A CN107518072 A CN 107518072A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- weight
- parts
- goat milk
- acidophilus goat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 71
- 230000004151 fermentation Effects 0.000 title claims abstract description 71
- 235000020251 goat milk Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 241001494479 Pecora Species 0.000 claims abstract description 52
- 210000000481 breast Anatomy 0.000 claims abstract description 43
- 239000004310 lactic acid Substances 0.000 claims abstract description 36
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 33
- 239000005862 Whey Substances 0.000 claims abstract description 23
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 23
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 23
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 16
- 230000000529 probiotic effect Effects 0.000 claims abstract description 16
- 235000018291 probiotics Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims description 34
- 235000020167 acidified milk Nutrition 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 11
- 238000000746 purification Methods 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 8
- 239000005018 casein Substances 0.000 abstract description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 6
- 235000021240 caseins Nutrition 0.000 abstract description 6
- 235000013618 yogurt Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 238000007711 solidification Methods 0.000 abstract description 4
- 230000008023 solidification Effects 0.000 abstract description 4
- 108010001441 Phosphopeptides Proteins 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000001506 calcium phosphate Substances 0.000 abstract description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 abstract description 2
- 235000011010 calcium phosphates Nutrition 0.000 abstract description 2
- UUVBYOGFRMMMQL-UHFFFAOYSA-N calcium;phosphoric acid Chemical compound [Ca].OP(O)(O)=O UUVBYOGFRMMMQL-UHFFFAOYSA-N 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000015271 coagulation Effects 0.000 abstract description 2
- 238000005345 coagulation Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004062 sedimentation Methods 0.000 abstract description 2
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 2
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 2
- 150000003626 triacylglycerols Chemical class 0.000 abstract description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 abstract description 2
- 239000000693 micelle Substances 0.000 abstract 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 7
- 241000194020 Streptococcus thermophilus Species 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 101150024923 da gene Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 229920000877 Melamine resin Polymers 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- JDSHMPZPIAZGSV-UHFFFAOYSA-N melamine Chemical compound NC1=NC(N)=NC(N)=N1 JDSHMPZPIAZGSV-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000000126 substance Substances 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 OR TREATMENT 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23V2400/169—Plantarum
-
- 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)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to one kind fermentation acidophilus goat milk and preparation method thereof,The fermentation acidophilus goat milk is using raw sheep breast,Lactic acid bacteria,Probiotic powder,PURE WHEY,Fructose syrup,White granulated sugar is raw material and carries out appropriate weight proportion,The colloidal calcium phosphate in raw sheep Casein Micelles in Milk is caused to be transformed into soluble phosphoric acid calcium by using lactic acid caused by lactic acid bacteria,So that the stability of casein non-phosphopeptides declines,And when pH is 4.6 4.7,Coagulation sedimentation occurs for casein,Form the distinctive solidification state of Yoghourt,Further,Sheep smell of mutton caused by volatile short chain fatty acids in sheep breast is eliminated by using lactobacillus-fermented technology,In summary,Fermentation acidophilus goat milk of the present invention has obvious goat milk ferment local-flavor,Products'texture is moderately good,Delicate mouthfeel is smooth,Product quality is high,The effect of also there is regulation blood fat simultaneously and reduce cholesterol and triglycerides.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind fermentation acidophilus goat milk and preparation method thereof.
Background technology
For existing market goat milk milk product on sale mostly based on pasteurization milk and milk-contained drink, processing technology is easy.
But because the smell of mutton that goat milk carries is heavier, pasteurize milk product can not be received by consumer completely；Though and milk-contained drink
So bad sheep smell of mutton can be covered by flavor additives useful part, but because product nutritive value is low, occupation rate of market is also poor strong
People's will；Fermentation sheep Yoghourt can eliminate sheep smell of mutton well by the biodegradation of lactic acid bacteria, and goat milk contains in product
For amount more than 80%, nutritive value is deep to be liked by consumers in general also compared with horn of plenty；But at the same time, due to domestic each life
Production producer generally carries out the processing and fabricating of fermentation sheep Yoghourt, used fermentation lactic acid using the production technology of milk fermented product
Strain and production and processing technology and fermentation yoghurt are similar, cause the fermentation sheep sour milk products of production fermentation to be mostly present
Insufficient fragrance, products'texture is unstable, and whey separates out the problems such as more.
The content of the invention
In order to solve above mentioned problem existing for prior art, the invention provides a kind of in well stable solidification state, mouth
Fine and smooth fermentation acidophilus goat milk smooth, product quality is high of sense and preparation method thereof.The production of fermentation acidophilus goat milk product of the present invention
Technology, select distinctive bacterial strain and production and processing technology so that product has an obvious goat milk ferment local-flavor, and products'texture is steady
It is fixed good.
The technical solution adopted in the present invention is：
One kind fermentation acidophilus goat milk, raw material components include：
Raw sheep breast, 85-95 parts by weight；
Lactic acid bacteria, 0.002-0.005 parts by weight；
Probiotic powder, 0.01-0.03 parts by weight；
PURE WHEY, 1-2 parts by weight；
Fructose syrup, 3-6 parts by weight；
White granulated sugar, 5-8 parts by weight.
The raw material components of further preferably described fermentation acidophilus goat milk include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
Probiotic powder, 0.02 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4 parts by weight；
White granulated sugar, 6.5 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:1-1:The mixture of 5 compositions.
The probiotic powder is Lactobacillus plantarum.
The Lactobacillus plantarum is Lactobacillus plantarum PC-26.
A kind of method for preparing the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after purified processing, is purified rear sheep breast；
(2) fructose syrup and white granulated sugar are taken, adds water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, be sufficiently mixed uniformly, i.e.,
Obtain liquid milk；
(4) PURE WHEY is slowly added into step (3) described liquid milk, be sufficiently mixed uniformly, successively through height
Homogeneous miniaturization processing, sterilization are pressed, produces and treats acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat to be fermented in acidified milk liquid, fermentation is completed
Afterwards, described fermentation acidophilus goat milk is produced.
In step (4), the temperature for carrying out the homogenization is 55-60 DEG C, and the pressure for carrying out the homogenization is 10-
30Mpa。
In step (4), the sterilization is pasteurize.
The temperature of the pasteurize is 85-90 DEG C, and the time of the pasteurize is 10-20s.
In step (5), the temperature for carrying out the fermentation is 42-44 DEG C, and the time for carrying out the fermentation is 6-7h.
Beneficial effects of the present invention are：
(1) fermentation acidophilus goat milk of the present invention, by using raw sheep breast, lactic acid bacteria, probiotic powder, PURE WHEY,
Fructose syrup, white granulated sugar are raw material and carry out appropriate weight proportion, and the fermentation acidophilus goat milk being prepared coagulates in well stable
Solid-state, delicate mouthfeel are smooth, product quality is high, and this is due to：Lactic acid caused by the lactic acid bacteria that the present invention uses causes raw sheep breast
Colloidal calcium phosphate in middle casein non-phosphopeptides is transformed into soluble phosphoric acid calcium, so that the stability of casein non-phosphopeptides declines,
And when pH is 4.6-4.7, coagulation sedimentation occurs for casein, the distinctive solidification state of Yoghourt is formed, further, by using lactic acid
Bacterium fermentation technique eliminates sheep smell of mutton caused by volatile short chain fatty acids in sheep breast, in summary, fermentation of the present invention
Acidophilus goat milk has obvious goat milk ferment local-flavor, and products'texture is moderately good, and delicate mouthfeel is smooth, and product quality is high；Also simultaneously
The effect of with regulation blood fat and reducing cholesterol and triglycerides.
(2) preparation method of fermentation acidophilus goat milk of the present invention, is obtained only by the way that raw sheep breast first is carried out into purified treatment
Sheep breast, then sequentially adds sugar juice and PURE WHEY into sheep breast after the purification after change, after through high-pressure homogeneous miniaturization
Processing, sterilization, are made and treat acidified milk liquid；It is most described backward to treat that addition lactic acid bacteria and probiotic powder are fermented in acidified milk liquid,
Final obtained fermentation acidophilus goat milk has obvious goat milk ferment local-flavor, and products'texture is moderately good, and delicate mouthfeel is smooth,
Product quality is high.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belong to the scope that the present invention is protected.
In example below 1g is represented with 1 parts by weight.
Embodiment 1
The present embodiment provides a kind of fermentation acidophilus goat milk, and raw material components include：
Raw sheep breast, 85 parts by weight；
Lactic acid bacteria, 0.005 parts by weight；
Lactobacillus plantarum PC-26 (offer of Hua Da gene), 0.01 parts by weight；
PURE WHEY, 2 parts by weight；
Fructose syrup, 3 parts by weight；
White granulated sugar, 8 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 1 composition.
Further, the present embodiment provides a kind of preparation method of the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 2
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) be slowly added to the PURE WHEY into step (3) described liquid milk, be sufficiently mixed uniformly, 55 DEG C,
After high-pressure homogeneous miniaturization processing is carried out under the conditions of 10Mpa, through 85 DEG C of pasteurize 20s, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat in acidified milk liquid, carry out fermentation 7h at 42 DEG C,
When titratable acidity reaches 70 ° of T, fermentation is completed, and produces described fermentation acidophilus goat milk.
Embodiment 2
The present embodiment provides a kind of fermentation acidophilus goat milk, and raw material components include：
Raw sheep breast, 95 parts by weight；
Lactic acid bacteria, 0.002 parts by weight；
Lactobacillus plantarum PC-26 (offer of Hua Da gene), 0.03 parts by weight；
PURE WHEY, 1 parts by weight；
Fructose syrup, 6 parts by weight；
White granulated sugar, 5 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 5 compositions.
Further, the present embodiment provides a kind of preparation method of the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 6
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) be slowly added to the PURE WHEY into step (3) described liquid milk, be sufficiently mixed uniformly, 60 DEG C,
After high-pressure homogeneous miniaturization processing is carried out under the conditions of 30Mpa, through 90 DEG C of pasteurize 10s, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat in acidified milk liquid, carry out fermentation 6h at 44 DEG C,
When titratable acidity reaches 70 ° of T, fermentation is completed, and produces described fermentation acidophilus goat milk.
Embodiment 3
The present embodiment provides a kind of fermentation acidophilus goat milk, and raw material components include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
Lactobacillus plantarum PC-26 (offer of Hua Da gene), 0.02 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4 parts by weight；
White granulated sugar, 6.5 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 3 compositions.
Further, the present embodiment provides a kind of preparation method of the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 4
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) be slowly added to the PURE WHEY into step (3) described liquid milk, be sufficiently mixed uniformly, 58 DEG C,
After high-pressure homogeneous miniaturization processing is carried out under the conditions of 20Mpa, through 88 DEG C of pasteurize 15s, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat in acidified milk liquid, fermented at 43 DEG C
6.5h, when titratable acidity reaches 70 ° of T, fermentation is completed, and produces described fermentation acidophilus goat milk.
Embodiment 4
The present embodiment provides a kind of fermentation acidophilus goat milk, and raw material components include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
Lactobacillus plantarum PC-26 (offer of Hua Da gene), 0.02 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4 parts by weight；
White granulated sugar, 6.5 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 2 compositions.
Further, the present embodiment provides a kind of preparation method of the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 4
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) be slowly added to the PURE WHEY into step (3) described liquid milk, be sufficiently mixed uniformly, 58 DEG C,
After high-pressure homogeneous miniaturization processing is carried out under the conditions of 20Mpa, through 87 DEG C of pasteurize 15s, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat in acidified milk liquid, fermented at 43 DEG C
6.5h, when titratable acidity reaches 70 ° of T, fermentation is completed, and produces described fermentation acidophilus goat milk.
Embodiment 5
The present embodiment provides a kind of fermentation acidophilus goat milk, and raw material components include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
Lactobacillus plantarum PC-26 (offer of Hua Da gene), 0.02 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4.5 parts by weight；
White granulated sugar, 6 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 4 compositions.
Further, the present embodiment provides a kind of preparation method of the fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 4
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) be slowly added to the PURE WHEY into step (3) described liquid milk, be sufficiently mixed uniformly, 56 DEG C,
After high-pressure homogeneous miniaturization processing is carried out under the conditions of 20Mpa, through 88 DEG C of pasteurize 15s, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat in acidified milk liquid, carry out fermentation 6- at 43 DEG C
7h, when titratable acidity reaches 70 ° of T, fermentation is completed, and produces described fermentation acidophilus goat milk.
Fermentation acidophilus goat milk product described in 1-5 of the embodiment of the present invention is detected, indices are satisfied by as follows：
Tissue morphology and sense organ：Product is in solidification state, and milky, delicate mouthfeel is smooth, the tool fermentation distinctive hair of sheep Yoghourt
Ferment flavor.
Physical and chemical index：Protein >=2.3%, fat >=2.5%；Melamine≤2.5mg/kg, Aflatoxins M1≤
0.5μg/kg。
Microbiological indicator：Meet GB19302 standards regulation.
Shelf life of products：2-6 DEG C of deepfreeze preserves 15 days.
Comparative example
This comparative example provides a kind of preparation method for the acidophilus goat milk that ferments in the prior art, and specific steps include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4 parts by weight；
White granulated sugar, 6.5 parts by weight.
The lactic acid bacteria is lactobacillus bulgaricus and streptococcus thermophilus according to mass ratio 1:The mixture of 6 compositions.
Further, this comparative example provides a kind of preparation method of above-mentioned fermentation acidophilus goat milk, comprises the following steps：
(1) raw sheep breast is taken, after net newborn equipment carries out purified treatment to remove the removal of impurity and foreign matter, is purified rear sheep breast, 4
DEG C refrigeration is standby；
(2) fructose syrup and white granulated sugar are taken, adds softened water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, stirring 15min makes fully
It is well mixed, produce liquid milk；
(4) PURE WHEY is slowly added into step (3) described liquid milk, be sufficiently mixed uniformly, through 87 DEG C bars
Family name sterilizes 15s, produces and treats acidified milk liquid；
(5) by the lactic acid bacteria be added to it is described treat in acidified milk liquid, fermentation 6.5h is carried out at 43 DEG C, when titratable acidity reaches
During to 70 ° of T, fermentation is completed, and produces fermentation acidophilus goat milk.
After testing, fermentation acidophilus goat milk fermenting aroma deficiency obtained by this comparative example, sheep smell of mutton is heavier, and product quality is unstable,
After depositing a period of time, whey separates out more.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. one kind fermentation acidophilus goat milk, it is characterised in that raw material components include：
Raw sheep breast, 85-95 parts by weight；
Lactic acid bacteria, 0.002-0.005 parts by weight；
Probiotic powder, 0.01-0.03 parts by weight；
PURE WHEY, 1-2 parts by weight；
Fructose syrup, 3-6 parts by weight；
White granulated sugar, 5-8 parts by weight.
2. fermentation acidophilus goat milk according to claim 1, it is characterised in that raw material components include：
Raw sheep breast, 90 parts by weight；
Lactic acid bacteria, 0.0035 parts by weight；
Probiotic powder, 0.02 parts by weight；
PURE WHEY, 1.5 parts by weight；
Fructose syrup, 4 parts by weight；
White granulated sugar, 6.5 parts by weight.
3. fermentation acidophilus goat milk according to claim 1, it is characterised in that the lactic acid bacteria is lactobacillus bulgaricus and thermophilic
Hot streptococcus is according to mass ratio 1:1-1:The mixture of 5 compositions.
4. fermentation acidophilus goat milk according to claim 1, it is characterised in that the probiotic powder is Lactobacillus plantarum.
5. fermentation acidophilus goat milk according to claim 1, it is characterised in that the Lactobacillus plantarum is Lactobacillus plantarum PC-
26。
A kind of 6. method of the fermentation acidophilus goat milk prepared described in claim any one of 1-5, it is characterised in that including following step
Suddenly：
(1) raw sheep breast is taken, after purified processing, is purified rear sheep breast；
(2) fructose syrup and white granulated sugar are taken, adds water to carry out after fully dissolving, obtains sugar juice；
(3) sugar juice is slowly added into after the purification in sheep breast under agitation, is sufficiently mixed uniformly, produces liquid
State breast；
(4) PURE WHEY is slowly added into step (3) described liquid milk, be sufficiently mixed uniformly, it is equal through high pressure successively
Matter miniaturization processing, sterilization, produce and treat acidified milk liquid；
(5) by the lactic acid bacteria and the probiotic powder be added to it is described treat to be fermented in acidified milk liquid, after the completion of fermentation, i.e.,
Obtain described fermentation acidophilus goat milk.
7. the preparation method of fermentation acidophilus goat milk according to claim 6, it is characterised in that in step (4), carry out described equal
The temperature of matter processing is 55-60 DEG C, and the pressure for carrying out the homogenization is 10-30Mpa.
8. the preparation method of fermentation acidophilus goat milk according to claim 6, it is characterised in that in step (4), the sterilization is
Pasteurize.
9. the preparation method of fermentation acidophilus goat milk according to claim 8, it is characterised in that the temperature of the pasteurize is
85-90 DEG C, the time of the pasteurize is 10-20s.
10. the preparation method of fermentation acidophilus goat milk according to claim 6, it is characterised in that in step (5), described in progress
The temperature of fermentation is 42-44 DEG C, and the time for carrying out the fermentation is 6-7h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770431.XA CN107518072A (en) | 2017-08-29 | 2017-08-29 | One kind fermentation acidophilus goat milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770431.XA CN107518072A (en) | 2017-08-29 | 2017-08-29 | One kind fermentation acidophilus goat milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518072A true CN107518072A (en) | 2017-12-29 |
Family
ID=60682940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710770431.XA Pending CN107518072A (en) | 2017-08-29 | 2017-08-29 | One kind fermentation acidophilus goat milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518072A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712080A (en) * | 2021-09-03 | 2021-11-30 | 陕西师范大学 | Goat yogurt with strong curd performance and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081046A (en) * | 2006-05-31 | 2007-12-05 | 张保钢 | lactic acid bacteria goat milk beverage and preparing process thereof |
| CN101081045A (en) * | 2006-05-30 | 2007-12-05 | 张保钢 | Acidophilus goat milk and method for making same |
| CN102413711A (en) * | 2009-04-24 | 2012-04-11 | 雀巢产品技术援助有限公司 | Shelf-stable fermented dairy product and method of making |
| CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
-
2017
- 2017-08-29 CN CN201710770431.XA patent/CN107518072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081045A (en) * | 2006-05-30 | 2007-12-05 | 张保钢 | Acidophilus goat milk and method for making same |
| CN101081046A (en) * | 2006-05-31 | 2007-12-05 | 张保钢 | lactic acid bacteria goat milk beverage and preparing process thereof |
| CN102413711A (en) * | 2009-04-24 | 2012-04-11 | 雀巢产品技术援助有限公司 | Shelf-stable fermented dairy product and method of making |
| CN103766487A (en) * | 2014-02-27 | 2014-05-07 | 昆明雪兰牛奶有限责任公司 | Preparation method for additive-free stirred flavored fermented milk |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712080A (en) * | 2021-09-03 | 2021-11-30 | 陕西师范大学 | Goat yogurt with strong curd performance and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103444868B (en) | Fermented milk-containing drink and preparation method thereof | |
| CN108354011B (en) | High-aroma flavored fermented milk and preparation method thereof | |
| CN102524388A (en) | High-protein yoghourt and making method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN103168858B (en) | Buffalo milk active-bacteria whey beverage and preparation method thereof | |
| CN102318684A (en) | Cheese powder and its preparation method | |
| CN107927163A (en) | A kind of room temperature drinking yoghourt and preparation method thereof | |
| CN108835257A (en) | The preparation method of the sterilization type stirring yoghurt without sugar of lactose is removed after a kind of one time fermentation | |
| CN107156325A (en) | A kind of Kefir grains bacterium fermented whey beverage containing polyphenol and preparation method thereof | |
| CN106912603A (en) | A kind of French concentrates the preparation method of Yoghourt | |
| CN108902309A (en) | A kind of preparation method of the viable type yoghurt without sugar of secondary fermentation removing lactose | |
| CN106615091A (en) | Raw-material composition of fermented milk, stirred-type fermented milk and preparation method thereof | |
| CN101204175B (en) | Coconut juice flavored active lactobacillus beverage and preparation method thereof | |
| CN106172757A (en) | A kind of pasteurize heat treatment flavored fermented milk and preparation method thereof | |
| CN113826693A (en) | Fermented normal-temperature-stored sheep yogurt and preparation method thereof | |
| CN113439786B (en) | Coconut milk fermented milk and preparation method thereof | |
| CN107467282A (en) | One plant tea flavor lactacidase fermenting beverage and preparation method thereof | |
| CN111758787A (en) | Preparation method of enzymolysis fermented soybean milk | |
| CN103813715A (en) | Liquid fermented milk and method for producing same | |
| CN107518072A (en) | One kind fermentation acidophilus goat milk and preparation method thereof | |
| CN102047984A (en) | Cheese and preparation method thereof | |
| CN111248275A (en) | Fermented milk and method for producing same | |
| CN108174918A (en) | A kind of brown fermented milk and preparation method contained there are many probiotics | |
| CN106857841A (en) | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof | |
| CN112438324A (en) | Preparation method of pure plant fermented peanut milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171229 |