阅读说明：本技术 一种榴莲酸奶及其制备方法 (Durian yogurt and preparation method thereof ) 是由 袁飞连 李宇航 邓飞 杨林 于 2020-08-04 设计创作，主要内容包括：本发明提了供一种榴莲酸奶,可以强身健体,健脾补气,暖和身体,同时酸甜适中、口感细腻。并以柠檬酸为气味调和剂,提升酸度的同时有效的去除榴莲的气味,让更多人能接受；另外以菊苣粉、中链甘油三酯的淀粉酶改性物为混合稳定剂,有效弥补柠檬酸带来的促进钙排泄的负面影响,提升钙吸收,同时蜂斗菜花茎提取物、马齿苋提取物还能让酸奶的酸度维持适中,整体口感好。(The durian yoghourt provided by the invention has the advantages of body building, spleen strengthening, qi tonifying, body warming, moderate sour and sweet taste and fine and smooth mouthfeel. Citric acid is used as a smell blender, so that the acidity is improved, and meanwhile, the smell of durian is effectively removed, and the durian can be accepted by more people; in addition, chicory powder and amylase modified substances of medium-chain triglyceride are used as mixed stabilizers, so that the negative influence of promoting calcium excretion brought by citric acid is effectively compensated, calcium absorption is improved, meanwhile, the acidity of the yoghourt can be maintained to be moderate by the petasites japonica scape extract and the purslane extract, and the whole mouthfeel is good.)

1. The durian yogurt is characterized in that: the feed is prepared from the following raw materials in parts by weight: 80-120 parts of pure milk, 15-20 parts of cane sugar, 20-30 parts of durian paste, 10-20 parts of kudzu root juice, 5-10 parts of citric acid, 4-6 parts of petasites japonicus flower stem extract, 5-7 parts of purslane extract, 0.5-1.5 parts of mixed leavening agent and 2-10 parts of stabilizing agent.

2. The durian yogurt of claim 1, wherein: the preparation method of the kudzuvine root juice comprises the following steps: soaking radix Puerariae in 10-15% sodium chloride ice water solution for 10-15 min, taking out, washing with water for 3-5 times, draining at room temperature, adding 1 weight times of water, pulping the material liquid with a shearing machine to obtain radix Puerariae slurry, filtering with two layers of filter screens under the condition of vacuum degree of 0.1MPa, collecting filtrate, filtering the filtrate with four layers of filter screens under the condition of vacuum degree of 0.1MPa, and collecting filtrate as radix Puerariae juice required by the raw materials.

3. The durian yogurt of claim 1, wherein: the preparation method of the durian mud comprises the following steps: soaking durian in 10-15% sodium chloride ice water solution for 10-15 min, taking out, repeatedly washing with water for 3-5 times, draining at normal temperature, adding 1 weight of water, and pulping the feed liquid with a shearing machine to obtain the required durian paste.

4. The durian yogurt of claim 1, wherein: the preparation method of the petasites japonicus cauliflower stem extract comprises the following steps: the petasites japonicus flower stem is pre-cleaned by water, placed into a sodium chloride ice water solution with the mass concentration of 10-15%, ultrasonically soaked and cleaned for 10-15 minutes, taken out, repeatedly washed by water for 3-5 times, mixed with water with the weight of 2 times, placed into a shearing and crushing machine, crushed for 5-8 minutes at 3000-3500r/min, added with edible cellulase with the weight of 0.3-0.35 time of the petasites japonicus flower stem at normal temperature for enzymolysis for 1.5-2 hours, filtered twice through four layers of filter cloth under the condition of the vacuum degree of 0.1MPa, collected, concentrated and evaporated to dryness.

5. The durian yogurt of claim 1, wherein: the preparation method of the purslane extract comprises the following steps: pre-cleaning purslane with water, placing the purslane into a sodium chloride aqueous solution with the mass concentration of 10-15%, ultrasonically soaking and cleaning for 10-15 minutes, taking out the purslane, repeatedly washing the purslane with water for 3-5 times, mixing the purslane with 3 times of water by weight, adding the mixture into a shearing and crushing machine, crushing the mixture for 10-12 minutes at 3500-3800r/min, adding 0.25-0.35 time of edible protease by weight of purslane at normal temperature for enzymolysis for 1.5-2 hours, filtering the mixture twice through four layers of filter cloth under the condition of the vacuum degree of 0.1MPa, collecting filtrate, concentrating and evaporating to dryness.

6. The durian yogurt of claim 1, wherein: the mixed fermentation product comprises lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1: 1.

7. The durian yogurt of claim 1, wherein: the stabilizer comprises 15-20 parts of chicory powder and 10-16 parts of alpha-amylase modifier of medium chain triglyceride.

8. The durian yogurt of claim 7, wherein: the preparation method of the alpha-amylase modified product of the medium chain triglyceride comprises the following steps: adding medium-chain triglyceride powder into water with the weight 3 times of that of the medium-chain triglyceride powder, uniformly stirring, adding alpha-amylase with half of the weight of the medium-chain triglyceride powder, pre-stirring, standing for 10-12min, heating to 60-70 ℃, performing two-stage stirring treatment by a high-pressure homogenizer, wherein the pressure value of one stage is 15-25MPa, the pressure value of the second stage is 10-15MPa, uniformly stirring, heating to 80-85 ℃, sterilizing for 300s, and cooling to normal temperature to obtain the alpha-amylase modified product of the medium-chain triglyceride.

9. The preparation method of durian yogurt as described in the above 1-8 is characterized by comprising the following steps:

a preparation method of durian yogurt comprises the following steps:

1) homogenizing: after the container is sterilized at high temperature, pouring pure milk, citric acid, a stabilizer, cane sugar, durian paste and kudzu root juice into the container, pre-stirring at normal temperature and normal pressure to preliminarily mix the pure milk, the citric acid, the stabilizer, the cane sugar, the durian paste and the kudzu root juice, and then uniformly stirring at 10-20MPa and 65-72 ℃ to obtain milk mixed solution;

2) and (3) sterilization and cooling: adopting a double sterilization method, sterilizing the milk mixed solution at 90-95 ℃ for 60-65s by adopting a high-temperature bus sterilization method, and then performing instantaneous sterilization for 5-7 s at the ultrahigh temperature of 130-; cooling the sterilized milk mixed solution to 40 ℃ to obtain a material A;

3) inoculation and cooling: inoculating the material A with a mixed starter in an aseptic mode, fermenting for 4 hours at 40 ℃, and cooling to 10 ℃ to prepare a material B when the pH value is monitored to be about 4.5-4.6;

4) filling: and uniformly stirring the material B in an aseptic mode, filling, and refrigerating the yoghourt for 12 hours at the temperature of 2 ℃.

Technical Field

The invention relates to the field of food processing, in particular to durian yogurt and a preparation method thereof.

Background

The yogurt can improve absorption of calcium, phosphorus, ferrum, vitamins and amino acids, prevent infantile rickets, and prevent and treat senile osteoporosis. Meanwhile, the yogurt also has the effects of resisting bacteria, improving constipation, reducing cholesterol, preventing aging, preventing cancer and the like. The flavored yoghourt meets the requirements of people on pursuing 'nature, nutrition and health', and is favored by people with unique flavor. The raw material resources are very rich, the nutritive value is high, the cost is low, and the method plays an important role in improving the health level of people and promoting economic development.

Durian is a huge tropical evergreen arbor of Malvales and ceiba, with long leaves, pointed top, umbrella-like inflorescence, light yellow color, football size, firm peel, dense triangular spines, flesh composed of aril, light yellow flesh, and viscous succulent, and is a fruit with great economic value. The durian is hot, can activate blood and dispel cold, can relieve dysmenorrhea, and is particularly suitable for women suffering from dysmenorrhea; it can also improve the cold and cool symptoms of abdomen, promote body temperature to rise, and is an ideal tonic for cold people. The durian has high nutritive value, and can strengthen the body, invigorate spleen and qi, tonify kidney and strengthen yang, and warm the body after being eaten frequently. Therefore, durian can be utilized to prepare flavor type yoghourt with high nutritive value. However, the durian fruit constituents are hydrogen sulfide, ethyl hydrosulfide, several dialkyl polysulfides, ethyl acetate, 1, 1-diethoxyethane and ethyl-2-methyl ketonate. These ingredients make the odor strong, loved, and boring to complain of the odor. Therefore, how to make the general public accept durian yogurt without being puzzled by the unique smell of durian yogurt becomes one of the most needed problems to be solved by the current durian yogurt products.

Kudzu root, name of Chinese traditional medicine. Is dried root of Pueraria lobata Ohwi of Leguminosae, commonly known as Pueraria lobata Ohwi. Collected in autumn and winter, and cut into thick slices or small blocks when fresh; and (5) drying. Sweet, pungent and cool. Has the functions of expelling pathogenic factors from muscles, allaying fever, promoting eruption, promoting the production of body fluid to quench thirst, invigorating yang and stopping diarrhea. It is commonly indicated for exterior syndrome with fever, stiffness and pain of neck and back, measles without adequate eruption, thirst due to fever, diabetes due to yin deficiency, dysentery due to heat-purging and diarrhea due to spleen deficiency. Aiming at the adverse phenomena of fire feeling, throat discomfort and the like of the durian yoghourt product after frequent drinking, the kudzuvine root has the effect of promoting the production of body fluid to quench thirst, and the kudzuvine root juice is added into the durian yoghourt to effectively prevent the durian from firing and improve the taste.

Disclosure of Invention

The invention aims to provide durian yoghourt which is suitable in sourness and sweetness, pure in taste and fine and smooth in taste and has the function of promoting calcium absorption.

The second purpose of the invention is to provide a preparation method of durian yoghourt, which removes the peculiar smell of durian yoghourt by citric acid and combines with a specific stabilizer and an additive, so that the product has high water holding capacity, proper acidity and viscosity and wide applicable population.

The technical scheme adopted by the invention is as follows:

the durian yoghourt is prepared from the following raw materials in parts by weight: 80-120 parts of pure milk, 15-20 parts of cane sugar, 20-30 parts of durian paste, 10-20 parts of kudzu root juice, 5-10 parts of citric acid, 4-6 parts of petasites japonicus flower stem extract, 5-7 parts of purslane extract, 0.5-1.5 parts of mixed leavening agent and 2-10 parts of stabilizing agent.

The pure milk meets the regulation of GB 6914-1986.

The preparation method of the kudzuvine root juice comprises the following steps: soaking radix Puerariae in 10-15% sodium chloride ice water solution for 10-15 min, taking out, washing with water for 3-5 times, draining at room temperature, adding 1 weight times of water, pulping the material liquid with a shearing machine to obtain radix Puerariae slurry, filtering with two layers of filter screens under the condition of vacuum degree of 0.1MPa, collecting filtrate, filtering the filtrate with four layers of filter screens under the condition of vacuum degree of 0.1MPa, and collecting filtrate as radix Puerariae juice required by the raw materials.

The preparation method of the durian mud comprises the following steps: soaking durian in 10-15% sodium chloride ice water solution for 10-15 min, taking out, repeatedly washing with water for 3-5 times, draining at normal temperature, adding 1 weight of water, and pulping the feed liquid with a shearing machine to obtain the required durian paste.

The preparation method of the petasites japonicus cauliflower stem extract comprises the following steps: the petasites japonicus flower stem is pre-cleaned by water, placed into a sodium chloride ice water solution with the mass concentration of 10-15%, ultrasonically soaked and cleaned for 10-15 minutes, taken out, repeatedly washed by water for 3-5 times, mixed with water with the weight of 2 times, placed into a shearing and crushing machine, crushed for 5-8 minutes at 3000-3500r/min, added with edible cellulase with the weight of 0.3-0.35 time of the petasites japonicus flower stem at normal temperature for enzymolysis for 1.5-2 hours, filtered twice through four layers of filter cloth under the condition of the vacuum degree of 0.1MPa, collected, concentrated and evaporated to dryness.

The preparation method of the purslane extract comprises the following steps: pre-cleaning purslane with water, placing the purslane into a sodium chloride aqueous solution with the mass concentration of 10-15%, ultrasonically soaking and cleaning for 10-15 minutes, taking out the purslane, repeatedly washing the purslane with water for 3-5 times, mixing the purslane with 3 times of water by weight, adding the mixture into a shearing and crushing machine, crushing the mixture for 10-12 minutes at 3500-3800r/min, and adding 0.25-0.35 time of edible protease by weight of the purslane at normal temperature for enzymolysis for 1.5-2 hours. Filtering twice with four layers of filter cloth under the condition that the vacuum degree is 0.1MPa, collecting the filtrate, concentrating and evaporating to dryness.

The mixed fermentation product comprises lactobacillus bulgaricus and streptococcus thermophilus in a mass ratio of 1: 1.

The stabilizer comprises 15-20 parts of chicory powder and 10-16 parts of alpha-amylase modifier of medium chain triglyceride.

The preparation method of the alpha-amylase modified product of the medium chain triglyceride comprises the following steps: adding medium-chain triglyceride powder into water with the weight 3 times of that of the medium-chain triglyceride powder, uniformly stirring, adding alpha-amylase with half of the weight of the medium-chain triglyceride powder, pre-stirring, standing for 10-12min, heating to 60-70 ℃, performing two-stage stirring treatment by a high-pressure homogenizer, wherein the pressure value of one stage is 15-25MPa, the pressure value of the second stage is 10-15MPa, uniformly stirring, heating to 80-85 ℃, sterilizing for 300s, and cooling to normal temperature to obtain the alpha-amylase modified product of the medium-chain triglyceride.

The preparation method of the durian yogurt comprises the following steps:

(1) homogenizing: after the container is sterilized at high temperature, pouring pure milk, citric acid, a stabilizer mixture, cane sugar, durian paste and kudzu root juice into the container, pre-stirring at normal temperature and normal pressure to preliminarily mix the pure milk, the citric acid, the stabilizer mixture, the cane sugar, the durian paste and the kudzu root juice, and then uniformly stirring at 10-20MPa and 65-72 ℃ to obtain milk mixed solution;

(2) and (3) sterilization and cooling: adopting a double sterilization method, sterilizing the milk mixed solution at 90-95 ℃ for 60-65s by adopting a high-temperature bus sterilization method, and then performing instantaneous sterilization for 5-7 s at the ultrahigh temperature of 130-; cooling the sterilized milk mixed solution to 40 ℃ to obtain a material A;

(3) inoculation and cooling: inoculating the material A with a mixed starter in an aseptic mode, fermenting for 4 hours at 40 ℃, and cooling to 10 ℃ to prepare a material B when the pH value is monitored to be about 4.5-4.6;

(4) filling: and uniformly stirring the material B in an aseptic mode, filling, and refrigerating the yoghourt for 12 hours at the temperature of 2 ℃.

The invention has the advantages that: the addition of citric acid effectively removes the special smell of durian and can play a role in improving acidity, but the addition of citric acid causes that consumers cannot effectively absorb calcium in the yoghourt; the chicory powder is added, so that the absorption of calcium can be effectively promoted, the concentration of serum calcium is increased within a reasonable range, the standard of high-absorption-rate yoghourt is achieved, the viscosity of the yoghourt is too high, although the viscosity can be adjusted by using conventional stabilizers such as pectin and gelatin on the market, the acidity, viscosity and water holding capacity cannot be simultaneously achieved at a high end, and through continuous attempts, the inventor finds that the acidity, viscosity and water holding capacity of the yoghourt can be balanced, the whole taste of the yoghourt is fine and smooth, and the quality of the first-class yoghourt is achieved by doping the alpha-amylase modified medium-chain triglyceride, the petasites japonicus cauline extract and the purslane extract. The acidity, viscosity and water-holding capacity of the final needed yoghourt are respectively controlled to be 85-95 DEG T, 600-700 MPa.S and 65-70%. In addition, the combination of the kudzu root juice and the durian effectively solves the fire-firing defect of the durian and ensures that the general consumers drink the durian with confidence.

DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION