CN108835259A - One preparation method for cultivating peanut dried orange peel acidified milk - Google Patents
One preparation method for cultivating peanut dried orange peel acidified milk Download PDFInfo
- Publication number
- CN108835259A CN108835259A CN201810864945.6A CN201810864945A CN108835259A CN 108835259 A CN108835259 A CN 108835259A CN 201810864945 A CN201810864945 A CN 201810864945A CN 108835259 A CN108835259 A CN 108835259A
- Authority
- CN
- China
- Prior art keywords
- peanut
- orange peel
- dried orange
- extract
- extraction
- 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.)
- Granted
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 83
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 83
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 83
- 235000020232 peanut Nutrition 0.000 title claims abstract description 83
- 235000020167 acidified milk Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 131
- 239000000284 extract Substances 0.000 claims abstract description 76
- 238000000605 extraction Methods 0.000 claims abstract description 63
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 13
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 13
- 244000057717 Streptococcus lactis Species 0.000 claims abstract description 13
- 235000014897 Streptococcus lactis Nutrition 0.000 claims abstract description 13
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 13
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 11
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 241000894007 species Species 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000003599 food sweetener Nutrition 0.000 claims description 10
- 239000003765 sweetening agent Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 230000003462 zymogenic effect Effects 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 239000003208 petroleum Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 239000005862 Whey Substances 0.000 abstract description 3
- 102000007544 Whey Proteins Human genes 0.000 abstract description 3
- 108010046377 Whey Proteins Proteins 0.000 abstract description 3
- 230000036449 good health Effects 0.000 abstract description 3
- 238000005461 lubrication Methods 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013365 dairy product Nutrition 0.000 description 11
- 235000014113 dietary fatty acids Nutrition 0.000 description 8
- 229930195729 fatty acid Natural products 0.000 description 8
- 239000000194 fatty acid Substances 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 102000004882 Lipase Human genes 0.000 description 5
- 108090001060 Lipase Proteins 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 239000011149 active material Substances 0.000 description 3
- NDVASEGYNIMXJL-UHFFFAOYSA-N beta-sabinene Natural products C=C1CCC2(C(C)C)C1C2 NDVASEGYNIMXJL-UHFFFAOYSA-N 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 125000000185 sucrose group Chemical group 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- KQAZVFVOEIRWHN-UHFFFAOYSA-N α-thujene Chemical compound CC1=CCC2(C(C)C)C1C2 KQAZVFVOEIRWHN-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 2
- -1 australene Chemical compound 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000001510 limonene Nutrition 0.000 description 2
- 229940087305 limonene Drugs 0.000 description 2
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- MQSZRBPYXNEFHF-UHFFFAOYSA-N rhamnocitrin Chemical compound C=1C(OC)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C=C1 MQSZRBPYXNEFHF-UHFFFAOYSA-N 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 2
- OGLDWXZKYODSOB-UHFFFAOYSA-N α-phellandrene Chemical compound CC(C)C1CC=C(C)C=C1 OGLDWXZKYODSOB-UHFFFAOYSA-N 0.000 description 2
- NDVASEGYNIMXJL-NXEZZACHSA-N (+)-sabinene Natural products C=C1CC[C@@]2(C(C)C)[C@@H]1C2 NDVASEGYNIMXJL-NXEZZACHSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000005844 Thymol Substances 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- OGLDWXZKYODSOB-SNVBAGLBSA-N alpha-phellandrene Natural products CC(C)[C@H]1CC=C(C)C=C1 OGLDWXZKYODSOB-SNVBAGLBSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N flavone Chemical class O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 229930006696 sabinene Natural products 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229960000790 thymol Drugs 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N β-pinene Chemical compound C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/219—Diacetilactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses the preparation methods that one cultivates peanut dried orange peel acidified milk, include the following steps：(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed kind of clothing, kind clothing is subjected to supercritical CO2Peanut species clothing extract is obtained by extraction, peanut paste is made in the shelled peanut mashing that is soaked, will peanut species clothing extract and peanut paste mix after it is spare；Dried orange peel is subjected to supercritical CO2Dried orange peel extract is obtained by extraction；(2) it deploys；(3) homogeneous, sterilization；(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；The zymophyte is made of monascus, streptococcus lactis, Lactobacillus casei and bacillus bulgaricus.Peanut dried orange peel acidified milk made of the present invention is in rice white, and no whey is precipitated, and fine and smooth bubble-free is not stratified, has fragrant peanut, dried orange peel perfume and milk, sour-sweet moderate, no bitter taste, delicate mouthfeel lubrication, nutritive value is high, good health care effect.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a preparation method for cultivating peanut dried orange peel acidified milk.
Background technique
Contain protein 25%~36% in peanut, fat content up to 40%, vitamin B2 also rich in, PP,
A, D, E, calcium and iron etc., nutritive value is high, has righting qi-restoratives, happy spleen stomach function regulating, moistening lung for removing phlegm, nourishes regulating the qi flowing in the channels, inducing diuresis for removing edema, stops
Blood lactogenesis, clearing stop the effect of malaria.
Dried orange peel acrid flavour is bitter, warm-natured, has effects that warming stomach for dispelling cold, regulating qi-flowing for strengthening spleen.In dried orange peel containing volatile oil 1.9%~
3.5%.It is mainly limonene, α-thujene, australene, nopinene, beta-myrcene, sabinene, octanal, α-phellandrene, α-pine
The Multiple components such as oily alkene, p- poly- umbrella ellagic acid, linalool, thymol, citronellal.
In existing dairy products, also there are many products that the raw materials such as fruits and vegetables, cereal, food additives, nutrition fortifier are added.Phase
The processing technology of pass is generally：Juice is made in fruits and vegetables, cereal, then deploys post-fermentation system with original cream allotment dairy products or with former cream
At dairy products.
In the prior art, cooperate the research for being fermented into dairy products less with cream using peanut and dried orange peel.Conventional fermentation work
Skill is generally：Slurries are made in peanut mashing, milk product is made with former newborn mixed fermentation after dried orange peel is clayed into power.But due to flower
Unsaturated fatty acid content in life is high, and peanut slurries are added and improve content fatty in former cream, dairy products made of fermentation
Easily layering, it is unstable, and dried orange peel is clayed into power and is added in former cream that easily cause dairy products mouthfeel not slide tender, there is harsh feeling, and
There is bitter taste.
Summary of the invention
The present invention overcomes in the fermented dairy product containing peanut and dried orange peel, dairy products are easily layered, and unstable, mouthfeel is thick
It is rough, there are the technical problems such as bitter taste, providing can a preparation method that cultivate peanut dried orange peel acidified milk.
To solve the above problems, the present invention adopts the following technical scheme that：
One preparation method for cultivating peanut dried orange peel acidified milk comprising following steps：
(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed peanut species clothing,
Supercritical CO is carried out to peanut species clothing2Peanut species clothing extract is obtained by extraction, the shelled peanut obtained after peanut species clothing will be sloughed and steeped
Peanut paste is made in mashing after 4~5h of hair, spare after peanut species clothing extract and peanut paste are mixed；Dried orange peel is dry to moisture hundred
Point content crushed 100 sieves after being 8~12%, then be placed in supercritical CO2Dried orange peel extract is obtained by extraction in extraction kettle；
(2) it deploys：Milk, peanut species clothing extract, peanut paste and the mixing of dried orange peel extract that step (1) is obtained
Afterwards, the sugariness of addition sweetener adjustment mixed liquor is 50~60；
(3) homogeneous, sterilization；Mixed liquor 1~2min of homogenization that step (2) is obtained using ultrasonic wave, then carry out bar
Family name's sterilization, is cooled to room temperature；
(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；Institute
Stating fermentation temperature is 35~40 DEG C, and fermentation time is 18~26h；The zymophyte is by monascus, streptococcus lactis, cheese cream bar
Bacterium and bacillus bulgaricus composition；The zymogenic additive amount is the 0.01~0.1% of mixed liquor quality.
Wherein, the extracting process of the peanut species clothing extract is：Used after peanut species clothing is smashed to pieces mass ratio for 1~
3:1 ethyl alcohol, acetic acid mixture are that extractant carries out that primary extract liquor is obtained by extraction at 80~90 DEG C, and primary extract liquor is set
In supercritical CO2The peanut species clothing extract is obtained by extraction in extraction kettle；The supercritical CO2Extraction temperature is 20~24 DEG C, extraction
Pressure power is 50~60Mpa, CO2Flow velocity is 14L/min, and extraction time is 20~30min.
Wherein, the supercritical CO of the dried orange peel extract2Extraction conditions is：Using petroleum ether as entrainer, extraction temperature is
40~44 DEG C, extracting pressure is 20~30Mpa, CO2Flow velocity is 28L/min, and extraction time is 20~30min.
Wherein, the sweetener is the one or more of sucrose, fructose, maltose.
Wherein, milk described in step (2), peanut species clothing extract, peanut paste, dried orange peel extract mass fraction be：
80~100 parts, 0.1~1 part, 10~20 parts, 1~3 part.
Wherein, the zymophyte is 1 by strain viable count ratio of number:20~30:1~3:10~20 monascus, cream
Acid streptococci, Lactobacillus casei and bacillus bulgaricus composition.
Wherein, the frequency of the ultrasonic wave is 40~50kHz, and power density is 0.8~1W/cm2。
Obtained peanut species clothing extract mainly contains digicitrine, rutin, different after the present invention extracts peanut species clothing
The chromocor compounds such as rhamnocitrin glycocide have stronger antioxidant activity, can prevent the fatty acid in milk and peanut paste
Oxidation, extends the shelf-life of acidified milk.
The dried orange peel extract that dried orange peel extracting process of the invention obtains mainly contains hesperidine, limonene and limonin.
The present invention has the advantages that compared with prior art：
(1) peanut dried orange peel acidified milk made of the present invention is in rice white, and no whey is precipitated, and fine and smooth bubble-free is not stratified, has
Peanut is fragrant, dried orange peel is fragrant and milk, and sour-sweet moderate, no bitter taste, delicate mouthfeel lubrication, nutritive value is high, good health care effect.
(2) present invention is added in milk by after the active material extraction in dried orange peel, then by active material, is effectively avoided old
Skin particle gives acidified milk bring rough mouthfeel, and other materials in dried orange peel is also avoided to give acidified milk bring bitter taste.Dried orange peel extraction
It takes the limonin in object that can effectively facilitate zymogenic growth, improves Quality of Dairy Products.
(3) the mixed liquor homogenization that the present invention obtains step (2) using ultrasonic wave, the cavitation that ultrasonic wave generates
Fat globule in milk can be smashed into the small fat globule of partial size, facilitate zymogenic fermentation enzymatic hydrolysis, manufactured acidified milk is not
Easily layering, while the fatty acid homogeneous in the fat globule and peanut paste in milk, mixed liquor can be not easy to be layered by ultrasonic wave.Ultrasound
Wave can also by mixed liquor peanut species clothing extract and dried orange peel extract in mixed liquor milk and peanut paste be uniformly mixed,
It is rotten that peanut species clothing extract and dried orange peel extract and fatty acid come into full contact with effectively prevention fatty acid oxidation.
(4) in the selection of zymophyte strain combination, zymophyte of the present invention uses monascus and Lactobacillus casei, nisin
Bacterium, bacillus bulgaricus cooperation, monascus and Lactobacillus casei therein can secrete lipase, can drop the fatty acid in mixed liquor
Solution is small molecule fatty acid, and the fatty acid of generation is in Flavor substance, and monascus and Lactobacillus casei, streptococcus lactis, guarantor add
Leah bacillus can generate lactic acid using the sugar fermentation in cow's milk.The zymogenic strain combination of the present invention is selected rationally, in zymophyte
Acidified milk aromatic flavour made of each strain cooperation fermentation is sour-sweet moderate.
(5) on each strain consumption proportion of zymophyte, the present invention after study, the zymophyte strain viable count quantity of use
Proportion is reasonable.The unreasonable lipase that easily leads to of zymophyte strain viable count quantity quantity digests insufficient, insufficient fragrance, zymophyte bacterium
The kind unreasonable also easy lipase of viable count quantity excessively digests, then easily forms bad flavor, such as tapinoma-odour, bitter taste, astringent taste, soap
The bad flavors such as taste.In fermentation process, monascus, Lactobacillus casei, streptococcus lactis and bacillus bulgaricus can in zymophyte
Flavor substance is also produced while the suitable lipase system of secretion, effectively degradation fatty acid, manufactured acidified milk is not easy to be layered.
(6) active material that peanut seed capsule extract and dried orange peel extract contain in dairy products of the invention can hinder egg
White sugarization reaction, reduces vasopermeability, effectively prevents the artery sclerosis of diabetes initiation, plays preferable protection to angiocarpy
Effect.Dairy products of the invention are using peanut, dried orange peel, milk cooperation, and nutritive value is high, good health care effect.
Specific embodiment
Below with reference to embodiment and test, the invention will be further described.
Embodiment 1
One preparation method for cultivating peanut dried orange peel acidified milk comprising following steps：
(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed peanut species clothing,
Supercritical CO is carried out to peanut species clothing2Peanut species clothing extract is obtained by extraction, the shelled peanut obtained after peanut species clothing will be sloughed and steeped
Peanut paste is made in mashing after hair 5h, spare after peanut species clothing extract and peanut paste are mixed；Dried orange peel is dry to percent water
Content crushed 100 sieves after being 8%, then be placed in supercritical CO2Dried orange peel extract is obtained by extraction in extraction kettle；The peanut species clothing
The extracting process of extract is：Use mass ratio for 3 after peanut species clothing is smashed to pieces:1 ethyl alcohol, acetic acid mixture are extractant
It carries out that primary extract liquor is obtained by extraction at 80 DEG C, primary extract liquor is placed in supercritical CO2The flower is obtained by extraction in extraction kettle
Non-hibernating eggs clothing extract, wherein the supercritical CO2Extraction temperature is 24 DEG C, extracting pressure 50Mpa, CO2Flow velocity is 14L/
Min, extraction time 30min.The supercritical CO of the dried orange peel extract2Extraction conditions is：Using petroleum ether as entrainer, extraction
Temperature is 40 DEG C, extracting pressure 30Mpa, CO2Flow velocity is 28L/min, extraction time 20min.
(2) it deploys：Milk, peanut species clothing extract, peanut paste and the mixing of dried orange peel extract that step (1) is obtained
Afterwards, the sugariness of addition sweetener adjustment mixed liquor is 60；The milk, peanut species clothing extract, peanut paste, dried orange peel extract
Mass fraction is：80 parts, 1 part, 10 parts, 3 parts；The sweetener is sucrose.
(3) homogeneous, sterilization；The mixed liquor homogenization 1min that step (2) is obtained using ultrasonic wave, then carry out Pasteur and kill
Bacterium is cooled to room temperature；The ultrasonic frequency is 50kHz, power density 0.8W/cm2。
(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；Institute
Stating fermentation temperature is 40 DEG C, fermentation time 18h；The zymophyte is 1 by strain viable count ratio of number:30:1:20 it is red
Aspergillus, streptococcus lactis, Lactobacillus casei and bacillus bulgaricus composition.The zymogenic additive amount is mixed liquor quality
0.01%.
Embodiment 2
One preparation method for cultivating peanut dried orange peel acidified milk comprising following steps：
(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed peanut species clothing,
Supercritical CO is carried out to peanut species clothing2Peanut species clothing extract is obtained by extraction, the shelled peanut obtained after peanut species clothing will be sloughed and steeped
Peanut paste is made in mashing after hair 4h, spare after peanut species clothing extract and peanut paste are mixed；Dried orange peel is dry to percent water
Content crushed 100 sieves after being 12%, then be placed in supercritical CO2Dried orange peel extract is obtained by extraction in extraction kettle；The peanut skin
The extracting process of clothing extract is：Use mass ratio for 1 after peanut species clothing is smashed to pieces:1 ethyl alcohol, acetic acid mixture are extraction
Agent carries out that primary extract liquor is obtained by extraction at 90 DEG C, and primary extract liquor is placed in supercritical CO2Extraction kettle is obtained by extraction described
Peanut species clothing extract；The supercritical CO2Extraction temperature is 20 DEG C, extracting pressure 60Mpa, CO2Flow velocity is 14L/min, extraction
Taking the time is 20min.The supercritical CO of the dried orange peel extract2Extraction conditions is：Using petroleum ether as entrainer, extraction temperature is
44 DEG C, extracting pressure 20Mpa, CO2Flow velocity is 28L/min, extraction time 30min.
(2) it deploys：Milk, peanut species clothing extract, peanut paste and the mixing of dried orange peel extract that step (1) is obtained
Afterwards, the sugariness of addition sweetener adjustment mixed liquor is 50；The milk, peanut species clothing extract, peanut paste, dried orange peel extract
Mass fraction is：100 parts, 0.1 part, 20 parts, 1 part；The sweetener is sucrose, fructose and maltose.
(3) homogeneous, sterilization；The mixed liquor homogenization 2min that step (2) is obtained using ultrasonic wave, then carry out Pasteur and kill
Bacterium is cooled to room temperature；The ultrasonic frequency is 40kHz, power density 1W/cm2；
(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；Institute
Stating fermentation temperature is 35 DEG C, fermentation time 26h；The zymophyte is 1 by strain viable count ratio of number:20:3:10 it is red
Aspergillus, streptococcus lactis, Lactobacillus casei and bacillus bulgaricus composition.The zymogenic additive amount is mixed liquor quality
0.1%.
Embodiment 3
One preparation method for cultivating peanut dried orange peel acidified milk comprising following steps：
(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed peanut species clothing,
Supercritical CO is carried out to peanut species clothing2Peanut species clothing extract is obtained by extraction, the shelled peanut obtained after peanut species clothing will be sloughed and steeped
Peanut paste is made in mashing after hair 4h, spare after peanut species clothing extract and peanut paste are mixed；Dried orange peel is dry to percent water
Content crushed 100 sieves after being 10%, then be placed in supercritical CO2Dried orange peel extract is obtained by extraction in extraction kettle；The peanut species
The extracting process of clothing extract is：Use mass ratio for 2 after peanut species clothing is smashed to pieces:1 ethyl alcohol, acetic acid mixture are extraction
Agent carries out that primary extract liquor is obtained by extraction at 85 DEG C, and primary extract liquor is placed in supercritical CO2Extraction kettle is obtained by extraction described
Peanut species clothing extract；The supercritical CO2Extraction temperature is 22 DEG C, extracting pressure 55Mpa, CO2Flow velocity is 14L/min, extraction
Taking the time is 25min.The supercritical CO of the dried orange peel extract2Extraction conditions is：Using petroleum ether as entrainer, extraction temperature is
42 DEG C, extracting pressure 25Mpa, CO2Flow velocity is 28L/min, extraction time 25min.
(2) it deploys：Milk, peanut species clothing extract, peanut paste and the mixing of dried orange peel extract that step (1) is obtained
Afterwards, the sugariness of addition sweetener adjustment mixed liquor is 55；The milk, peanut species clothing extract, peanut paste, dried orange peel extract
Mass fraction is：90 parts, 0.5 part, 15 parts, 2 parts；The sweetener is sucrose and fructose.
(3) homogeneous, sterilization；The mixed liquor homogenization 2min that step (2) is obtained using ultrasonic wave, then carry out Pasteur and kill
Bacterium is cooled to room temperature；The ultrasonic frequency is 45kHz, power density 0.9W/cm2；
(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；Institute
Stating fermentation temperature is 38 DEG C, fermentation time 20h；The zymophyte is 1 by strain viable count ratio of number:25:2:12 it is red
Aspergillus, streptococcus lactis, Lactobacillus casei and bacillus bulgaricus composition.The zymogenic additive amount is mixed liquor quality
0.05%.
In order to illustrate technical effect of the invention, following control group is set：
Control group 1
Control group 1 and the preparation method of the peanut dried orange peel acidified milk of embodiment 1 are essentially identical, and difference is, control group 1
Zymophyte is made of streptococcus lactis and bacillus bulgaricus.
Control group 2
Control group 2 and the preparation method of the peanut dried orange peel acidified milk of embodiment 1 are essentially identical, and difference is, control group 2
Zymophyte is made of monascus, streptococcus lactis, Lactobacillus casei and the bacillus bulgaricus of equal strains viable count quantity ratio.
Control group 3
Control group 3 and the preparation method of the peanut dried orange peel acidified milk of embodiment 1 are essentially identical, and difference is, control group 3 is not
Contain peanut species clothing extract.
Control group 4
Control group 4 and the preparation method of the peanut dried orange peel acidified milk of embodiment 1 are essentially identical, and difference is, control group 4 is not
Contain dried orange peel extract.
Control group 5
The preparation method of the peanut dried orange peel acidified milk of control group 5 is：Slurries are made in peanut mashing, dried orange peel is clayed into power
Bacillus bulgaricus is added after mixing afterwards with milk and peanut dried orange peel acidified milk is made in lactobacillus-fermented.
1, sensory test
Sensory evaluation method explanation
The sensory evaluation method of this test is using scoring experiment, it is desirable that panelist evaluates sample product in a manner of numeric scale
Matter, the method can evaluate the property of one or more indexs of one or more products, be widely used, and be usually used in evaluating new production
Product.
Utensil：
Disposable paper disc；It gargles and uses pure water；Throwaway chopsticks.
Experimental procedure：
1. before judging beginning, organoleptic indicator being described collectively and scoring system, specific sensory evaluation criteria are shown in Table 1；
2. 20 panelists of selection participate in this sensory evaluation.
Sensory evaluation criteria
Table 1
Sense organ inspection is carried out to peanut dried orange peel acidified milk made of 1~embodiment of embodiment 3 and 1~control group of control group 5
It surveys, sense organ is carried out to peanut dried orange peel acidified milk using 20 scorers and is divided equally, the average results of indices such as the following table 2.
Table 2
By Tables 1 and 2 it is found that embodiment 1, embodiment 2, the food organoleptic evaluation total score of embodiment 3 are much higher than control group 1
~control group 5 illustrates peanut dried orange peel acidified milk color made of the present invention in rice white, and no whey is precipitated, fine and smooth bubble-free, no
Layering has fragrant peanut, dried orange peel perfume and milk, sour-sweet moderate, delicate mouthfeel lubrication.By 1~embodiment of embodiment 3 and control group 1
~control group 2 is compared it is found that using streptococcus lactis and the strains viable count quantity ratio such as bacillus bulgaricus fermentation or use
Monascus, streptococcus lactis, Lactobacillus casei and bacillus bulgaricus composition zymophyte ferment made of peanut dried orange peel hair
The fragrance and structural state of kefir milk are very poor, illustrate that zymophyte of the invention is suitable for, and can secrete suitable lipase, dairy products fragrance
Good, structural state is not easy to be layered.Control group it is found that of the invention is compared by embodiment 1 and control group 3, control group 4, control group 5
3, control group 4, acidified milk made of control group 5 are in color, structural state, fragrance, mouthfeel and outside upper far less than of the invention
Product illustrates that present invention addition peanut species clothing extract and dried orange peel extract can improve the mouthfeel of acidified milk and improve acidified milk
Fragrance, ferment effect are good.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the patents of the present invention.
Claims (7)
1. the preparation method for dried orange peel acidified milk of cultivating peanut, which is characterized in that it includes the following steps：
(1) pretreatment of raw material：It is spare by being cooled to room temperature after fresh milk boiling, after peanut is sloughed peanut species clothing, to flower
Non-hibernating eggs clothing carries out supercritical CO2Peanut species clothing extract is obtained by extraction, will slough the shelled peanut obtained after peanut species clothing be soaked 4~
Peanut paste is made in mashing after 5h, spare after peanut species clothing extract and peanut paste are mixed；Dried orange peel drying to percent water is contained
Amount crushed 100 sieves after being 8~12%, then be placed in supercritical CO2Dried orange peel extract is obtained by extraction in extraction kettle；
(2) it deploys：After milk, peanut species clothing extract, peanut paste and the mixing of dried orange peel extract that step (1) is obtained, add
The sugariness for adding sweetener adjustment mixed liquor is 50~60；
(3) homogeneous, sterilization；Mixed liquor 1~2min of homogenization that step (2) is obtained using ultrasonic wave, then carry out Pasteur and kill
Bacterium is cooled to room temperature；
(4) it ferments：Zymophyte post-fermentation is added in the mixed liquor obtained to step (3), and peanut dried orange peel acidified milk is made；The hair
Ferment temperature is 35~40 DEG C, and fermentation time is 18~26h；The zymophyte by monascus, streptococcus lactis, Lactobacillus casei and
Bacillus bulgaricus composition；The zymogenic additive amount is the 0.01~0.1% of mixed liquor quality.
2. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that the peanut species clothing
The extracting process of extract is：Use mass ratio for 1~3 after peanut species clothing is smashed to pieces:1 ethyl alcohol, acetic acid mixture are extraction
It takes agent to carry out that primary extract liquor is obtained by extraction at 80~90 DEG C, primary extract liquor is placed in supercritical CO2Extraction kettle extracts
To the peanut species clothing extract；The supercritical CO2Extraction temperature is 20~24 DEG C, and extracting pressure is 50~60Mpa, CO2Stream
Speed is 14L/min, and extraction time is 20~30min.
3. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that the dried orange peel extraction
The supercritical CO of object2Extraction conditions is：Using petroleum ether as entrainer, extraction temperature be 40~44 DEG C, extracting pressure be 20~
30Mpa, CO2Flow velocity is 28L/min, and extraction time is 20~30min.
4. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that the sweetener is
The one or more of sucrose, fructose, maltose.
5. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that institute in step (2)
State milk, peanut species clothing extract, peanut paste, dried orange peel extract mass fraction be：80~100 parts, 0.1~1 part, 10~20
Part, 1~3 part.
6. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that the zymophyte by
Strain viable count ratio of number is 1:20~30:1~3:10~20 monascus, streptococcus lactis, Lactobacillus casei and Bao Jia
Leah bacillus composition.
7. according to claim 1 one preparation method for cultivating peanut dried orange peel acidified milk, which is characterized in that the ultrasonic wave
Frequency is 40~50kHz, and power density is 0.8~1W/cm2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810864945.6A CN108835259B (en) | 2018-08-01 | 2018-08-01 | Preparation method of peanut and dried orange peel fermented milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810864945.6A CN108835259B (en) | 2018-08-01 | 2018-08-01 | Preparation method of peanut and dried orange peel fermented milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108835259A true CN108835259A (en) | 2018-11-20 |
| CN108835259B CN108835259B (en) | 2021-07-27 |
Family
ID=64192374
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810864945.6A Active CN108835259B (en) | 2018-08-01 | 2018-08-01 | Preparation method of peanut and dried orange peel fermented milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108835259B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112457685A (en) * | 2020-12-01 | 2021-03-09 | 广东肇庆星湖生物科技股份有限公司 | Extraction and purification method of monascus orange pigment |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755908A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Method for preparing peanut yogurt |
| CN101838184A (en) * | 2010-02-02 | 2010-09-22 | 烟台开发区绿源生物工程有限公司 | Method for extracting resveratrol |
| CN102047958A (en) * | 2009-10-30 | 2011-05-11 | 李振阳 | Peanut yogurt |
| CN103828920A (en) * | 2014-03-11 | 2014-06-04 | 福州大学 | Solidification type red yeast rice yoghourt and preparation process thereof |
| CN104351339A (en) * | 2014-11-25 | 2015-02-18 | 辽宁兴坤饮品有限公司 | Compound lactobacillus fermented peanut milk and preparation method thereof |
| CN104663889A (en) * | 2013-12-01 | 2015-06-03 | 梅顺 | Health red bean yoghurt |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN106434367A (en) * | 2016-09-22 | 2017-02-22 | 光明乳业股份有限公司 | Monascus purpureus strain, method for preparing fermentation yoghurt from same and prepared fermentation yoghurt |
| CN106962483A (en) * | 2017-05-03 | 2017-07-21 | 贵阳中医学院 | Orange peel extract solution, orange peel Yoghourt and preparation method thereof |
| CN107396969A (en) * | 2017-07-31 | 2017-11-28 | 山西维尔生物乳制品有限公司 | Long-acting red koji fermentation breast, its feedstock composition and preparation method |
-
2018
- 2018-08-01 CN CN201810864945.6A patent/CN108835259B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101755908A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Method for preparing peanut yogurt |
| CN102047958A (en) * | 2009-10-30 | 2011-05-11 | 李振阳 | Peanut yogurt |
| CN101838184A (en) * | 2010-02-02 | 2010-09-22 | 烟台开发区绿源生物工程有限公司 | Method for extracting resveratrol |
| CN104663889A (en) * | 2013-12-01 | 2015-06-03 | 梅顺 | Health red bean yoghurt |
| CN103828920A (en) * | 2014-03-11 | 2014-06-04 | 福州大学 | Solidification type red yeast rice yoghourt and preparation process thereof |
| CN104351339A (en) * | 2014-11-25 | 2015-02-18 | 辽宁兴坤饮品有限公司 | Compound lactobacillus fermented peanut milk and preparation method thereof |
| CN104996569A (en) * | 2015-08-07 | 2015-10-28 | 河南行知专利服务有限公司 | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof |
| CN106434367A (en) * | 2016-09-22 | 2017-02-22 | 光明乳业股份有限公司 | Monascus purpureus strain, method for preparing fermentation yoghurt from same and prepared fermentation yoghurt |
| CN106962483A (en) * | 2017-05-03 | 2017-07-21 | 贵阳中医学院 | Orange peel extract solution, orange peel Yoghourt and preparation method thereof |
| CN107396969A (en) * | 2017-07-31 | 2017-11-28 | 山西维尔生物乳制品有限公司 | Long-acting red koji fermentation breast, its feedstock composition and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 王永华: "《食品风味化学》", 30 June 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112457685A (en) * | 2020-12-01 | 2021-03-09 | 广东肇庆星湖生物科技股份有限公司 | Extraction and purification method of monascus orange pigment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108835259B (en) | 2021-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102986872B (en) | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt | |
| CN102232419B (en) | Method for making polygonatum odoratum yoghurt | |
| KR101203938B1 (en) | Preparation method of cheese comprising hot pepper powder | |
| CN106858229A (en) | A kind of mango fermented beverage and preparation method thereof | |
| KR20210051134A (en) | Bean cheese using soybean milk and vegetable lactic acid bacteria, and manufacturing method thereof | |
| CN102948490B (en) | Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof | |
| CN109588592A (en) | A kind of preparation method of carrot passion fruit composite fermented beverage | |
| KR101180971B1 (en) | Cheese containing red pepper paste and manufacturing method thereof | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN103070238A (en) | Carrot yogurt, producing method and producing device | |
| CN109463459A (en) | A kind of plain chocolate casein block | |
| CN109393024A (en) | A kind of flavored fermented milk and preparation method thereof containing butter fruit | |
| CN108835259A (en) | One preparation method for cultivating peanut dried orange peel acidified milk | |
| CN108029921A (en) | A kind of Chinese pear-leaved crabapple fermented beverage and preparation method thereof | |
| KR102045040B1 (en) | The method for manufacturing yogurt using by opuntia, and yogurt manufactring by the method | |
| CN103636785B (en) | A kind of witloof fermented soybean milk and preparation method thereof | |
| CN106036334A (en) | Preparation method of pawpaw probiotics beverage | |
| CN109169906A (en) | A kind of Siraitia grosvenorii flavor fermentation sheep cream and preparation method thereof | |
| CN109221400A (en) | A kind of Siraitia grosvenorii fermented sour soybean milk and preparation method thereof | |
| CN104472698A (en) | Ginseng tea-pawpaw yogurt with fruit granules and preparing method thereof | |
| KR20160018997A (en) | Method for preparing red ginseng cheese containing black garlic | |
| KR20230026601A (en) | Manufacturing method of greek yogurt without coloring and flavoring | |
| CN114009498A (en) | Passion fruit and oat flavored jersey and Jersey yogurt and preparation process thereof | |
| KR20090127114A (en) | Methods of preparation of goat milk for good flavor and its compositions | |
| CN105941633A (en) | Fermented radix puerariae-black soybean lactic acid beverage |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |