阅读说明：本技术 一种银杏发酵活性乳酸菌饮料的制作方法 (Preparation method of gingko fermentation active lactobacillus beverage ) 是由 徐海洋 姚芳 王海波 王佳稳 陆施萌 于 2020-07-17 设计创作，主要内容包括：本发明公开了一种银杏发酵活性乳酸菌饮料的制备方法,包括白果选料、去壳、蒸煮去芯、打浆、酶解、配料、磨碎均质、杀菌冷却、接种发酵、调配、灌装、冷藏、检验、成品等多个流程。本发明还公开了上述方法制备得到的银杏发酵活性乳酸菌饮料的配方。本发明是在制作银杏果发酵乳的基础上,按照适当比例与纯净水、稳定剂复合调配开发出一款具有组织均匀细腻,口感丝滑适口,营养丰富,具有银杏风味的银杏果发酵活性乳酸菌饮料,产品将满足人们日益增长的健康消费需求,必将具有广阔的市场前景,并对丰富活性乳酸菌饮料品种和促进银杏果的开发利用提供一种新的途径。(The invention discloses a preparation method of a gingko fermentation active lactobacillus beverage, which comprises a plurality of processes of gingko selecting, shelling, cooking and coring, pulping, enzymolysis, blending, grinding and homogenizing, sterilization and cooling, inoculation and fermentation, blending, filling, refrigeration, inspection, finished product and the like. The invention also discloses a formula of the gingko fermentation active lactobacillus beverage prepared by the method. On the basis of preparing the ginkgo nut fermented milk, the ginkgo nut fermented active lactobacillus beverage which has uniform and fine tissues, smooth and palatable mouthfeel and rich nutrition and has ginkgo nut flavor is compounded and prepared with purified water and a stabilizer according to a proper proportion.)

1. The gingko fermentation active lactobacillus beverage is characterized by comprising the following components in percentage by mass:

10-14% of ginkgo pulp enzymolysis liquid;

3-5% of whole milk powder;

0.05-0.2% of composite stabilizer;

0.03-0.05% of lactobacillus freeze-dried powder;

0.3-0.5% of acid-resistant sodium carboxymethyl cellulose;

8-12% of white granulated sugar;

the balance being purified water.

2. The gingko fermentation active lactobacillus beverage as claimed in claim 1, wherein the beverage comprises the following components in percentage by mass:

12% of ginkgo pulp enzymolysis liquid;

4% whole milk powder;

0.1% of composite stabilizer, which comprises hydroxypropyl distarch phosphate, xanthan gum and guar gum in a mass ratio of 3:1: 1;

0.04% of lactobacillus lyophilized powder;

0.4 percent of acid-resistant sodium carboxymethyl cellulose;

10% of white granulated sugar;

the balance being purified water.

3. A preparation method of a gingko fermentation active lactobacillus beverage is characterized by comprising the following steps:

(1) selecting high-quality fresh ginkgo, removing shells and inner seed coats;

steaming and boiling to remove cores;

pulping;

enzymolysis: adding medium-temperature alpha-amylase into the pulped juice according to 0.10-0.15% of the mass of the juice, and performing enzymolysis in a water bath at the temperature of 60-65 ℃ for 2-3 h until the ginkgo pulp is clear; heating to 95-100 ℃, and keeping for 5-10 min to stop enzyme activity to obtain ginkgo pulp enzymatic hydrolysate;

(2) preparing materials:

mixing 10-14% of enzymolysis liquid of ginkgo pulp, 3-5% of full cream milk powder, 0.05-0.2% of composite stabilizer and 30% of purified water;

mixing the prepared white fruit pulp enzymolysis liquid and purified water, heating to 60-70 ℃, adding the whole milk powder, stirring until the whole milk powder is completely dissolved, and finally adding the composite stabilizer while stirring to quickly disperse and dissolve the composite stabilizer;

(3) finely grinding and homogenizing; sterilization and cooling:

heating the dissolved materials to 60-65 ℃, and then finely grinding; then carrying out secondary homogenization; placing the homogenized material in water bath at 95 deg.C for 10min, and cooling to 45 deg.C;

(4) inoculating and fermenting:

inoculating 0.03-0.05% lactobacillus lyophilized powder, stirring thoroughly to make the powder uniformly distributed, sealing with preservative film, fermenting at 42 deg.C for 5-6 h, and titrating acidity to 75-80⁰Taking out the T, and storing the T in a refrigerator at the temperature of 0-4 ℃ for 20-24 hours;

(5) blending, inspecting and obtaining a finished product:

firstly, uniformly mixing 0.3-0.5% of acid-resistant sodium carboxymethyl cellulose and 8-12% of white granulated sugar, then adding the mixture into the residual purified water at the temperature of 60-70 ℃ to fully dissolve the dry mixture until the mixture is clear, then heating to 95 ℃, and maintaining for 10min for sterilization;

and (3) cooling the sterilized feed liquid to 20-25 ℃, slowly adding the fermented ginkgo yogurt obtained in the step (4), uniformly stirring, subpackaging in bottles, sealing, refrigerating in a refrigerator at 0-4 ℃ for 20-24 hours, and obtaining a finished product after sensory evaluation, physicochemical detection and microbial detection.

4. The method of claim 3, wherein the ingredients comprise: mixing the ginkgo pulp enzymatic hydrolysate 12%, the whole milk powder 4%, the composite stabilizer 0.1% and the purified water 30% in mass ratio; in the inoculation fermentation: inoculating 0.04% lactobacillus lyophilized powder; the blending, inspection and finished product comprises the following steps: firstly, 0.4 percent of acid-resistant sodium carboxymethyl cellulose and 10 percent of white granulated sugar are dry-mixed evenly.

5. The production method according to claim 3 or 4, wherein the beating: pulping the ginkgo nuts according to the mass ratio of 1:3, and pulping for 1-2 min at a high speed by using a tissue triturator to form stable and uniform pulp, and pouring out for later use.

6. The method of claim 3 or 4, wherein the composite stabilizer is: hydroxypropyl distarch phosphate: xanthan gum: the mass ratio of guar gum to guar gum is 3:1: 1.

7. The method of claim 3 or 4, wherein the fine grinding and homogenizing: heating the dissolved material to 60-65 ℃, finely grinding the material for 1-1.5 min by a colloid mill with a gap of 100 mu m, and then carrying out secondary homogenization by a high-pressure homogenizer, wherein the homogenization pressure is controlled at 18-20 MPa, so that the material particles are further crushed, refined and emulsified to achieve the purposes of stability and no layering.

Technical Field

The invention particularly relates to a gingko fermentation active lactobacillus beverage and a preparation method thereof.

Background

Semen Ginkgo (the kernel of the Ginkgo tree (Ginkgo biloba L.) is produced in Thai region), the Thaixing city under jurisdiction is the 'village of semen Ginkgo' which is a celebrating evergreen phenomenon, ancient semen Ginkgo, the planting number of semen Ginkgo, the yield of semen Ginkgo and the quality of semen Ginkgo all live in the nation, and enjoys the reputation of 'first city of semen Ginkgo' in China. The semen Ginkgo is rich in starch, protein, fat, saccharide, crude fiber, mineral, vitamins, ginkgolic acid, ginkgol, pentose, and cholesterol, and has effects of resisting oxidation, reducing blood lipid, and regulating immunity. Modern medical research shows that gingko also has the effects of smoothing blood vessels, improving brain function, delaying senility of the brain of the old, enhancing memory capacity, treating Alzheimer disease, insufficient blood supply to the brain and the like.

Through investigation and research of relevant documents and markets of the national knowledge network (CNKI) and the like, reports related to application research of ginkgo fermented milk beverages are found in CNKI databases, and as shown in the research of ganoderma mycelium and ginkgo leaf fermented milk beverages by Raschia, the most suitable formula of the beverage is 4.0% of ganoderma mycelium polysaccharide extract, 3.5% of ginkgo leaf flavone extract, 10.0% of sucrose, 12.0% of reduced milk and 0.080% of beta-cyclodextrin; the optimal process condition is that the inoculum size of the fermentation inoculum, namely lactobacillus bulgaricus and streptococcus thermophilus (1: 1) is 4.0 percent, and the fermentation inoculum is cultured for 4 hours at the constant temperature of 42 ℃. The milk beverage prepared under the condition is milk white, stable in tissue state, uniform in texture, free of whey precipitation, fresh and cool in gingko leaf and lucid ganoderma fragrance, proper in sweetness and sourness and unique in flavor. Tianweiyi and the like apply for a ginkgo plant extract, fermented yoghourt and a preparation method thereof, the patent provides 15 parts of ginkgo plant extract, 35 parts of fresh milk, 2 parts of cane sugar and 0.05 part of compound fermentation strain, and the ginkgo yoghurt prepared from the raw materials in the proportion well combines the health-care effects of the yoghurt and the ginkgo, and has good sensory quality. But no report of the preparation method of the gingko fermentation active lactobacillus beverage is found.

Disclosure of Invention

Aiming at the defects and shortcomings in the prior art, the invention aims to provide a method for preparing a gingko fermentation active lactobacillus beverage, and the prepared health care type fermentation active lactobacillus beverage has the advantages of uniform and fine tissue state, yellow milk color, smooth and palatable taste, rich nutrition and gingko flavor. The product prepared by the invention can meet the growing health consumption requirements of people, and provides a new way for enriching the variety of the active lactobacillus beverage and promoting the development and utilization of ginkgo.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a gingko fermentation active lactobacillus beverage comprises the following components in percentage by mass:

10-14% of ginkgo pulp enzymolysis liquid;

3-5% of whole milk powder;

0.05-0.2% of composite stabilizer;

0.03-0.05% of lactobacillus freeze-dried powder;

0.3-0.5% of acid-resistant sodium carboxymethyl cellulose;

8-12% of white granulated sugar;

the balance being purified water.

Further, the beverage comprises the following components in percentage by mass:

12% of ginkgo pulp enzymolysis liquid;

4% whole milk powder;

0.1% of composite stabilizer, which comprises hydroxypropyl distarch phosphate, xanthan gum and guar gum in a mass ratio of 3:1: 1;

0.04% of lactobacillus lyophilized powder;

0.4 percent of acid-resistant sodium carboxymethyl cellulose;

10% of white granulated sugar;

the balance being purified water.

A method for preparing a gingko fermentation active lactobacillus beverage comprises the following steps:

(1) selecting high-quality fresh ginkgo, removing shells and inner seed coats; steaming and boiling to remove cores; pulping; enzymolysis: adding medium-temperature alpha-amylase into the pulped juice according to 0.10-0.15% of the mass of the juice, and performing enzymolysis in a water bath at the temperature of 60-65 ℃ for 2-3 h until the ginkgo pulp is clear; heating to 95-100 ℃, and keeping for 5-10 min to stop enzyme activity to obtain ginkgo pulp enzymatic hydrolysate;

(2) preparing materials:

mixing 10-14% of enzymolysis liquid of ginkgo pulp, 3-5% of full cream milk powder, 0.05-0.2% of composite stabilizer and 30% of purified water;

mixing the prepared white fruit pulp enzymolysis liquid and purified water, heating to 60-70 ℃, adding the whole milk powder, stirring until the whole milk powder is completely dissolved, and finally adding the composite stabilizer while stirring to quickly disperse and dissolve the composite stabilizer;

(3) finely grinding and homogenizing; sterilization and cooling:

heating the dissolved materials to 60-65 ℃, and then finely grinding; then carrying out secondary homogenization; placing the homogenized material in water bath at 95 deg.C for 10min, and cooling to 45 deg.C;

(4) inoculating and fermenting:

inoculating 0.03-0.05% lactobacillus lyophilized powder, stirring thoroughly to make the powder uniformly distributed, sealing with preservative film, fermenting at 42 deg.C for 5-6 h, and titrating acidity to 75-80⁰Taking out the T, and storing the T in a refrigerator at the temperature of 0-4 ℃ for 20-24 hours;

(5) blending, inspecting and obtaining a finished product:

firstly, uniformly mixing 0.3-0.5% of acid-resistant sodium carboxymethyl cellulose and 8-12% of white granulated sugar, then adding the mixture into the residual purified water at the temperature of 60-70 ℃ to fully dissolve the dry mixture until the mixture is clear, then heating to 95 ℃, and maintaining for 10min for sterilization;

and (3) cooling the sterilized feed liquid to 20-25 ℃, slowly adding the fermented ginkgo yogurt obtained in the step (4), uniformly stirring, subpackaging in bottles, sealing, refrigerating in a refrigerator at 0-4 ℃ for 20-24 hours, and obtaining a finished product after sensory evaluation, physicochemical detection and microbial detection.

Further, in the ingredients: mixing the ginkgo pulp enzymatic hydrolysate 12%, the whole milk powder 4%, the composite stabilizer 0.1% and the purified water 30% in mass ratio; in the inoculation fermentation: inoculating 0.04% lactobacillus lyophilized powder; the blending, inspection and finished product comprises the following steps: firstly, 0.4 percent of acid-resistant sodium carboxymethyl cellulose and 10 percent of white granulated sugar are dry-mixed evenly.

Further, pulping: pulping the ginkgo nuts according to the mass ratio of 1:3, and pulping for 1-2 min at a high speed by using a tissue triturator to form stable and uniform pulp, and pouring out for later use.

Further, the composite stabilizer is: hydroxypropyl distarch phosphate: xanthan gum: the mass ratio of guar gum to guar gum is 3:1: 1.

Further, the fine grinding and homogenizing: heating the dissolved material to 60-65 ℃, finely grinding the material for 1-1.5 min by a colloid mill with a gap of 100 mu m, and then carrying out secondary homogenization by a high-pressure homogenizer, wherein the homogenization pressure is controlled at 18-20 MPa, so that the material particles are further crushed, refined and emulsified to achieve the purposes of stability and no layering.

The technical scheme of the invention is that the gingko fermentation active lactobacillus beverage is prepared by processes such as blending and sterilization on the basis of a gingko yogurt preparation process. It has effects in resisting oxidation, reducing blood lipid, regulating immunity, dredging blood vessel, improving brain function, delaying aging of brain of the elderly, improving memory, improving intestinal flora, and preventing intestinal diseases.

On the basis of preparing the ginkgo nut fermented milk, the ginkgo nut fermented active lactobacillus beverage which has uniform and fine tissues, smooth and palatable mouthfeel and rich nutrition and has ginkgo nut flavor is compounded and prepared with purified water and a stabilizer according to a proper proportion.

Detailed Description

The present invention will be further described with reference to the following examples.

The gingko fermentation active lactobacillus beverage comprises the following components in percentage by mass:

10-14% of ginkgo pulp enzymolysis liquid (the ratio of material to water is 1: 3);

3-5% of whole milk powder (Guangming brand);

0.05-0.2% of a composite stabilizer (hydroxypropyl distarch phosphate: xanthan gum: guar gum: 3:1: 1);

0.03-0.05% of lactic acid bacteria lyophilized powder (JZ-002, Hansen, Ke);

0.3-0.5% sodium carboxymethyl cellulose (acid-resistant type);

8-12% of white granulated sugar;

the balance being purified water.

Preferably, the gingko fermentation active lactobacillus beverage comprises the following components in percentage by mass:

12% of ginkgo pulp enzymolysis liquid (the ratio of material to water is 1: 3);

4% whole milk powder (Guangming brand);

0.1% of a complex stabilizer (hydroxypropyl distarch phosphate: xanthan gum: guar gum: 3:1: 1);

0.04% lyophilized powder of lactobacillus (JZ-002, Hansen, Ke);

sodium carboxymethyl cellulose (acid resistant) 0.4%;

10% of white granulated sugar;

the balance being purified water.

The preparation method of the gingko fermentation active lactobacillus beverage comprises the following steps: selecting ginkgo seeds → shelling → cooking and coring → pulping → enzymolysis → blending → grinding → homogenizing → sterilizing → cooling → inoculating → fermenting → blending → filling → refrigerating → inspecting → finished product.

The specific preparation method of the gingko fermentation active lactobacillus beverage comprises the following steps: