阅读说明：本技术 一种麦苗酸奶的制作方法 (Preparation method of wheat seedling yoghourt ) 是由 曹笑皇 杨娣 韩聪颖 汪磊 宁芯 李书霞 张亚萌 吴学友 于 2021-07-30 设计创作，主要内容包括：本发明涉及食品加工方法,更具体地说,它涉及一种麦苗酸奶的制作方法,将脱脂奶粉、麦苗粉和蔗糖在热水中溶解并搅拌混匀,获得混合液；采用均质机对所述混合液进行均质,获得均质液；所述均质液加热进行杀菌,杀菌后的均质液立即冷却；将发酵剂接种至冷却的均质液中,充分搅拌并分装至瓶中后封口,获得预发酵液；将预发酵液放入电磁场中培养,随后再放入恒温培养箱中培养,恒温培养后添加辅料,搅拌后冷藏,获得麦苗酸奶。本发明采用脱脂奶粉作为主要原料并添加麦苗粉等辅料制备酸奶,制备的酸奶含有黄酮类物质,不仅提高了产品品质,还利于人体健康,起到了营养保健的作用,此外采用电磁场辅助酸奶发酵,发酵酸度高,酸奶营养成分损失小。(The invention relates to a food processing method, in particular to a preparation method of wheat seedling yoghourt, which comprises the steps of dissolving skimmed milk powder, wheat seedling powder and cane sugar in hot water, and uniformly stirring to obtain mixed liquid; homogenizing the mixed solution by a homogenizer to obtain a homogenized solution; heating the homogeneous liquid for sterilization, and immediately cooling the sterilized homogeneous liquid; inoculating the leavening agent into the cooled homogeneous liquid, fully stirring, subpackaging into bottles and sealing to obtain pre-fermentation liquid; and (3) culturing the pre-fermentation liquid in an electromagnetic field, then culturing in a constant-temperature incubator, adding auxiliary materials after constant-temperature culture, stirring, and refrigerating to obtain the wheat seedling yoghourt. The invention adopts the skim milk powder as the main raw material and adds the wheat seedling powder and other auxiliary materials to prepare the yoghourt, the prepared yoghourt contains flavonoid substances, the product quality is improved, the health of human body is facilitated, the nutrition and health care effects are achieved, in addition, the electromagnetic field is adopted to assist the yoghourt fermentation, the fermentation acidity is high, and the loss of the nutritional ingredients of the yoghourt is small.)

1. The preparation method of the wheat seedling yoghourt is characterized by comprising the following steps:

(1) mixing: dissolving skimmed milk powder, wheat seedling powder and sucrose in hot water, and stirring to obtain a mixed solution;

(2) homogenizing: homogenizing the mixed solution by a homogenizer to obtain a homogenized solution;

(3) and (3) sterilization: heating and sterilizing the homogeneous liquid, and cooling after sterilization;

(4) inoculation: inoculating the leavening agent into the cooled homogenized liquid, stirring, subpackaging into bottles and sealing to obtain pre-fermentation liquid;

(5) fermentation: putting the pre-fermentation liquid into an electromagnetic field for culturing, and then putting the pre-fermentation liquid into a constant-temperature incubator for culturing;

(6) and (3) refrigerating: and (5) after constant-temperature culture, adding auxiliary materials, stirring and refrigerating to obtain the wheat seedling yoghourt.

2. The method for preparing the wheat seedling yoghourt as claimed in claim 1, wherein in the step (1), the temperature of the hot water is 80-90 ℃.

3. The preparation method of the wheat seedling yoghourt as claimed in claim 1, wherein in the step (1), the mass of the skimmed milk powder is 12-14% of the mass of the wheat seedling yoghourt, the mass of the sucrose is 6-8% of the mass of the wheat seedling yoghourt, the mass of the wheat seedling powder is 1-3% of the mass of the wheat seedling yoghourt, and the mass of the auxiliary material is 1-3% of the mass of the wheat seedling yoghourt.

4. The method for making the wheat seedling yoghourt as claimed in claim 1, wherein in the step (2), the homogenization time is 5-8 min.

5. The preparation method of the wheat seedling yoghourt as claimed in claim 1, wherein in the step (3), the homogenized liquid is heated to 85-95 ℃ for sterilization for 4-6 min, and the sterilized homogenized liquid is cooled to 42 ℃.

6. The method for preparing the wheat seedling yoghourt as claimed in claim 1, wherein in the step (4), the weight of the leavening agent is 3-5% of the weight of the wheat seedling yoghourt.

7. The method for making the wheat seedling yoghourt as claimed in claim 1 or 6, wherein the leavening agent comprises streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium and lactobacillus rhamnosus, and the mass ratio of the streptococcus thermophilus, the lactobacillus bulgaricus, the bifidobacterium and the lactobacillus rhamnosus is 1:1:1: 1.

8. The method for preparing wheat seedling yoghourt as claimed in claim 1, wherein in the step (5), the magnetic field intensity of the electromagnetic field is 10mT to 20mT, and the culture time of the pre-fermentation liquid in the electromagnetic field is 2h to 3 h.

9. The preparation method of the wheat seedling yoghourt as claimed in claim 1, wherein in the step (5), the constant temperature of the constant temperature incubator is 42 ℃, and the culture time is 4-5 h.

10. The method for making wheat seedling yoghourt as claimed in claim 1, wherein in the step (6), the auxiliary materials are konjac flour and/or taro flour.

Technical Field

The invention relates to a food processing method, in particular to a method for making wheat seedling yoghourt.

Background

The yoghourt is a sour and sweet milk beverage, and is a milk product which is prepared by taking milk as a raw material, adding beneficial bacteria (leavening agent) into the milk after pasteurization, fermenting, and then cooling and filling. In the market, most of the yoghourt products are set type, stirring type and fruit taste type added with various auxiliary materials such as fruit juice, jam and the like.

CN201910768813.8 discloses a set yoghurt and a preparation method thereof, belonging to the technical field of dairy product processing. The invention relates to set yoghurt, which is prepared from the following raw materials in parts by weight: 90-100 parts of raw milk, 5-8 parts of cane sugar, 0.03-0.09 part of hawthorn leaf polysaccharide, 0.01-0.03 part of gamma-polyglutamic acid and 0.1-0.5 part of leavening agent.

CN201811636431.1 discloses a set yoghurt and a preparation method thereof, wherein the set yoghurt comprises the following components in percentage by mass: 0.2-5% of milk fat raw material, 0.1-10% of sweetening agent, 0.1-2.0% of stabilizer, 0.4-1.5% of gelatin, 0.3-1.0% of yolk powder, 0.1-5% of protein powder and the balance of milk raw material; the sum of the percentages of all the components is 100 percent.

The defects of the patent are that the cow milk is used as the raw material for fermentation, the nutrient content is less, the preservation time is short, and rancidity and deterioration are easy to occur.

Disclosure of Invention

Aiming at the problems, the invention aims to provide a method for preparing wheat seedling yoghourt, wherein the yoghourt is prepared by adopting skim milk powder as a main raw material and adding wheat seedling powder and auxiliary materials, the wheat seedling powder contains abundant flavonoid substances, so that the product quality is improved, the wheat seedling powder has the effects of improving the permeability of blood vessels, reducing blood fat and cholesterol and the like, is beneficial to the health of a human body and plays a role in nutrition and health care; in addition, the electromagnetic field is adopted to assist the fermentation of the yoghourt, the fermentation efficiency is high, the acidity of the yoghourt is improved, the loss of the nutritional ingredients of the yoghourt is small, the yoghourt has a shelf life of more than 7 days during refrigeration, and the requirements of consumers are met.

The technical purpose of the invention is realized by the following technical scheme, and the preparation method of the wheat seedling yoghourt is characterized by comprising the following steps of:

(1) mixing: dissolving skimmed milk powder, wheat seedling powder and sucrose in hot water, and stirring to obtain a mixed solution;

(2) homogenizing: homogenizing the mixed solution by a homogenizer to obtain a homogenized solution;

(3) and (3) sterilization: heating and sterilizing the homogeneous liquid, and cooling after sterilization;

(4) inoculation: inoculating the leavening agent into the cooled homogenized liquid, stirring, subpackaging into bottles and sealing to obtain pre-fermentation liquid;

(5) fermentation: putting the pre-fermentation liquid into an electromagnetic field for culturing, and then putting the pre-fermentation liquid into a constant-temperature incubator for culturing;

(6) and (3) refrigerating: and (5) after constant-temperature culture, adding auxiliary materials, stirring and refrigerating to obtain the wheat seedling yoghourt.

In the step (1), the temperature of the hot water is 80-90 ℃.

In the step (1), the mass of the skimmed milk powder is 12-14% of the mass of the wheat seedling yoghourt, the mass of the sucrose is 6-8% of the mass of the wheat seedling yoghourt, the mass of the wheat seedling powder is 1-3% of the mass of the wheat seedling yoghourt, and the mass of the auxiliary material is 1-3% of the mass of the wheat seedling yoghourt.

In the step (2), the homogenization time is 5-8 min.

In the step (3), the homogenized liquid is heated to 85-95 ℃ for sterilization, the sterilization time is 4-6 min, and the sterilized homogenized liquid is cooled to 42 ℃.

In the step (4), the weight of the leavening agent is 3-5% of that of the wheat seedling yoghourt.

Further, the leavening agent comprises streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium and lactobacillus rhamnosus, wherein the mass ratio of the streptococcus thermophilus to the lactobacillus bulgaricus to the bifidobacterium to the lactobacillus rhamnosus is 1:1:1: 1.

In the step (5), the magnetic field intensity of the electromagnetic field is 10-20 mT, and the culture time of the pre-fermentation liquid in the electromagnetic field is 2-3 h.

In the step (5), the constant temperature of the constant temperature incubator is 42 ℃, and the culture time is 4-5 h.

In the step (6), the auxiliary materials are konjak powder and/or taro powder.

The invention has the following beneficial effects:

(1) the invention adopts the skim milk powder as the main raw material and adds the wheat seedling powder and the auxiliary materials to process and produce the yoghourt, the wheat seedling powder contains rich flavonoid functional substances, thereby not only improving the product quality, but also being beneficial to the health of human bodies and playing the role of nutrition and health care;

(2) the invention adopts the electromagnetic field to assist the fermentation of the yoghourt, improves the strain activity, improves the fermentation efficiency, increases the acidity of the yoghourt and the content of flavonoid substances, and ensures that the prepared yoghourt is viscous, has special milk fragrance, uniform texture and uniform color;

(3) the prepared wheat seedling yoghourt has a shelf life of more than 7 days when being refrigerated, and meets the requirements of consumers.

Detailed Description

Example 1

(1) Mixing: dissolving skim milk powder, wheat seedling powder and sucrose in water at 80-90 ℃, and uniformly stirring to obtain a mixed solution;

(2) homogenizing: homogenizing the mixed solution by a homogenizer for 5min to obtain a homogenized solution;

(3) and (3) sterilization: heating the homogenized solution to 90 deg.C for 5min, sterilizing, and cooling to 42 deg.C;

(4) inoculation: inoculating the leavening agent into the cooled homogeneous liquid, stirring, subpackaging into bottles, and rapidly sealing to obtain a pre-fermentation liquid;

(5) fermentation: putting the pre-fermentation liquid into an electromagnetic field with the intensity of 10mT for culturing for 2 hours, and then putting the pre-fermentation liquid into a constant temperature incubator with the temperature of 42 ℃ for culturing for 5 hours;

(6) and (3) refrigerating: and adding auxiliary materials into the wheat seedling yoghourt after constant-temperature culture, stirring, and then putting into a refrigerator at 4 ℃ for refrigerating for 24h to obtain the wheat seedling yoghourt.

Wherein the mass of the skimmed milk powder is 12% of that of the wheat seedling yoghourt. The invention adopts the skimmed milk powder as the raw material for fermentation, the skimmed milk powder has higher content of protein, carbohydrate, calcium, vitamin and other nutrient substances, the fat content is very low, and the prepared yoghourt has long shelf life.

Wherein the mass of the sucrose is 6% of that of the wheat seedling yoghourt.

Wherein the mass of the wheat seedling powder is 3 percent of that of the wheat seedling yoghourt. The wheat seedling powder is rich in nutritional ingredients such as vitamins and flavonoids, is suitable for patients with diabetes, hypertension, obesity and cardiovascular diseases, and has good health promotion function.

Wherein the mass of the added auxiliary materials is 1 percent of that of the wheat seedling yoghourt, and the auxiliary materials are konjak powder. The konjac flour is rich in trace elements, vitamin A, vitamin B and other vitamins, particularly glucomannan, and has the effects of losing weight, reducing blood pressure, reducing blood sugar, expelling toxin, relaxing bowels, preventing cancer, supplementing calcium and the like.

Wherein the mass of the leavening agent is 3% of the mass of the wheat seedling yoghourt.

The fermentation agent comprises streptococcus thermophilus, lactobacillus bulgaricus, bifidobacteria and lactobacillus rhamnosus, and further the mass ratio of the streptococcus thermophilus to the lactobacillus bulgaricus to the bifidobacteria to the lactobacillus rhamnosus is 1:1:1: 1.

Example 2

This example differs from example 1 in that: in the step (1), the mass of the skimmed milk powder is 14% of that of the wheat seedling yoghourt, the mass of the sucrose is 8% of that of the wheat seedling yoghourt, the mass of the wheat seedling powder is 1% of that of the wheat seedling yoghourt, and the mass of the auxiliary material is 3% of that of the wheat seedling yoghourt; in the step (4), the mass of the leavening agent is 5% of that of the wheat seedling yoghourt; in the step (5), putting the pre-fermentation liquid into an electromagnetic field with the intensity of 15mT for culturing for 2 hours, and culturing in a constant temperature box for 4 hours; in the step (6), the auxiliary material is taro powder.

Example 3

This example differs from example 1 in that: in the step (2), the homogenization time is 8 min; in the step (3), the homogeneous liquid is heated to 85 ℃ for sterilization, and the heating time is 6 min; in the step (5), the pre-fermentation liquid is put into an electromagnetic field with the intensity of 20mT for culture for 3 hours, and the culture time of a constant temperature box is 4 hours.

Example 4

This example differs from example 1 in that: in the step (2), the homogenization time is 8 min; in the step (3), the homogeneous liquid is heated to 95 ℃ for sterilization, and the heating time is 4 min.

Comparative example 1

The comparative example differs from example 1 in that: in the step (5), the pre-fermentation liquid is not cultured by an electromagnetic field, but is directly cultured in a constant-temperature incubator at 42 ℃ for 7 hours to obtain the wheat seedling yoghourt.

Acidity was determined as follows: and (3) putting 10mL of the yoghourt samples of the examples 1-4 and the comparative example 1 into an erlenmeyer flask, diluting the yoghourt samples with 20mL of distilled water, adding 1-2 drops of phenolphthalein indicator, titrating the mixture to pink with a 0.1mol/L NaOH standard solution to obtain the end point, and multiplying the number of milliliters of consumed NaOH by 10 to obtain the acidity of the yoghourt, wherein the consumed 1mL is 1 DEG T.

The pH was determined as follows: and (3) under the room temperature condition, uniformly stirring the yogurt sample to be detected by using a glass rod, and measuring the pH value of the sample by using a pH meter.

Protein content was determined as follows: the protein content measurement was carried out according to the method of the national standard GB 5009.5-2016 "measurement of proteins in food".

The content of total flavonoids is determined according to the following method: the total flavone content was determined according to the method of national Standard DB 13/T385-1998 food Total flavone determination.

The wheat seedling yoghourt prepared in the final examples 1-4 and the comparative example 1 is uniform in color and texture, and the fermentation results are determined as follows:

the foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is conceivable, and the examples presented herein demonstrate the results of applicants' actual experiments. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.