阅读说明：本技术 一种核桃花粉果汁酸奶制作工艺 (Preparation process of walnut pollen fruit juice yoghourt ) 是由 俞秀玲 于 2021-09-09 设计创作，主要内容包括：本发明公开了一种核桃花粉果汁酸奶制作工艺,包括以下工艺流程：第一步、原料准备：包括核桃花粉、奶粉、果胶酶、纤维素酶、果汁果肉、白砂糖、稳定剂和水；第二步、将核桃花粉与奶粉、果汁果肉和稳定混合,进行高速搅拌；第三步、步骤三高速搅拌后的物料进行杀菌、冷却、接种；第四步、继续进行发酵、搅拌,得到最终的成品。本发明工艺添加果汁赋予了酸奶天然的香气及良好的口感；添加核桃花粉,增加了酸奶的花色,为消费者提供更多的选择；添加核桃花粉,增加酸奶的保健效果；添加破壁核桃花粉,促进乳酸菌生长,繁殖。(The invention discloses a preparation process of walnut pollen fruit juice yoghourt, which comprises the following process flows of: first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, fruit pulp, white granulated sugar, a stabilizer and water; secondly, mixing the walnut pollen, the milk powder, the fruit juice pulp and the mixture stably, and stirring at a high speed; thirdly, sterilizing, cooling and inoculating the material stirred at the high speed in the third step; and fourthly, continuing to ferment and stir to obtain a final finished product. The process of the invention adds the fruit juice to endow the yoghourt with natural fragrance and good taste; the walnut pollen is added, so that the color of the yoghourt is increased, and more choices are provided for consumers; walnut pollen is added to increase the health-care effect of the yoghourt; adding wall-broken walnut pollen to promote growth and reproduction of lactobacillus.)

1. A process for preparing walnut pollen fruit juice yoghourt is characterized by comprising the following process flows:

first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, fruit pulp, white granulated sugar, a stabilizer and water;

secondly, mixing the walnut pollen, the milk powder, the fruit juice pulp and the mixture stably, and stirring at a high speed;

thirdly, sterilizing, cooling and inoculating the material stirred at high speed in the second step;

and fourthly, continuing to ferment and stir to obtain a final finished product.

2. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the mass concentration of the walnut flower pollen in the yoghourt is 0.3-1.0g/100 mL; the walnut pollen is in the form of non-wall-broken pollen or wall-broken pollen.

3. The process for making the walnut pollen fruit juice yoghourt according to claim 2, which is characterized in that: the wall breaking method of the wall-broken walnut pollen comprises the following steps: adding a certain amount of water, pectinase and cellulase into the dried walnut pollen, then carrying out water bath at 50 ℃, and oscillating for 3-5 h to obtain the wall-broken walnut pollen liquid.

4. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the addition amount of the fruit juice accounts for 8-12% of the total mass of the materials; the fruit juice comprises amur grape juice and apple juice, and fruit pieces can be added.

5. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the adding mass concentration of the white granulated sugar is 5-9 g/100 mL, and the adding mass concentration of the stabilizer is 0.2-1 g/100 mL.

6. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the sterilization environment is as follows: sterilizing with high pressure steam at 90-110 deg.C for 2-10 min.

7. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the inoculation is carried out by inoculating lactobacillus bulgaricus and streptococcus thermophilus, and the inoculation amount is 3-6%.

8. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the fermentation temperature is 40-45 ℃; the fermentation time is 4-6 h.

9. The process for making the walnut pollen fruit juice yoghourt according to claim 1, which is characterized in that: the refrigeration time is 24 h.

Technical Field

The invention relates to the field of dairy product processing, in particular to a process for preparing walnut pollen fruit juice yoghourt.

Background

With the development of society, especially the progress of science and technology, the rapid development of social productivity is greatly promoted, so that the life of people is greatly improved; especially the suction amount of the human milk product is greatly improved; people also put more and more demands on the nutrition and taste of milk products.

The yoghourt product is a product obtained by fermenting milk or other milk containing milk and the same fat-free milk solid through lactic acid bacteria or milk yeast, the lactic acid bacteria can grow and propagate in the digestive tract, and metabolites of the lactic acid bacteria can inhibit the breeding of harmful bacteria or kill pathogenic bacteria and promote gastrointestinal motility; reducing cholesterol; is helpful for promoting digestion and regulating intestinal function. With the development of economy and the deep understanding of people on the health care function of the yoghourt, the yield of the yoghourt in China is increased year by year, and the yield and sales rate of the yoghourt in two years is increased by more than 40%. In recent years, colored yogurt is also on the market. The colored yoghourt refers to a yoghourt product which is prepared by adding fresh fruits, vegetables, grains and the like into milk raw materials during fermentation and accords with the taste of consumers, and the colored yoghourt not only has the nutritive value of the yoghourt, but also has the unique taste and the health-care function of additives.

Pollen cell contains various physiological active substances, and has effects in treating human diseases and promoting health. Pollen and cow milk are mixed according to a certain proportion, and then lactic acid fermentation is carried out to prepare the novel pollen health-care yoghourt, so that the yoghourt has the nutritional value of the yoghourt and the health-care function of the pollen. However, the pollen has a strong fishy smell, which causes the pollen yogurt to have a poor taste, which affects the eating desire of consumers.

The walnut pollen is rich in nutrition, and is rich in nutrients such as protein, vitamin selenium and the like. The protein content is 26.59 percent, the amino acid content is 23.70 percent, and the content is higher than that of other pollen; the essential amino acid content is 9.61%, the E/T ratio is 40.55%, and methionine and cystine are limiting amino acids. The composition and ratio of essential amino acids are close to the pattern of human essential amino acids in an ideal protein, with amino acids at 75.14. The content of Vc in the vitamin is measured to reach 114.46mg per 100 g. Compared with other pollen, walnut pollen has the characteristics of high potassium (920mg) and low sodium (2.8mg) in every 100g, and has higher contents of magnesium (190mg), phosphorus (650mg) and calcium (150mg), and the trace elements have higher contents of zinc (5.7mg) and selenium (0.017mg)^[1]。

The walnut pollen contains bioactive substances such as flavone, polyphenol, alkaloid, cardiac glycoside, lactone, coumarin, etc. The flavone has the functions of resisting oxidation, resisting free radicals, resisting cancer, reducing blood fat and relaxing blood vessels, and has good effects on preventing arteriosclerosis, protecting liver and the like. Coumarin has wide pharmacological action, such as antitumor, anti-Human Immunodeficiency Virus (HIV), and antioxidant effects. The walnut pollen is added into the yoghourt to increase the health care effect. The walnut pollen yoghourt is suitable for the old. The walnut inflorescence is a traditional wild vegetable which is popular among people in mountain areas and is also a feed. No adverse reactions are reported to the eating until now. Pollen, which is part of the inflorescence, is safe to eat.

Pollen has an undesirable fishy smell, which limits the development of pollen yoghurts. Only a few of the pollen yogurts are disclosed in the documents such as corn pollen yoghurt and peony pollen yoghurt. Pollen yoghurt is not seen in the market. At present, no document for making walnut pollen yoghourt is seen. The existing pollen yoghourt has poor taste, and the conventional process for preparing yoghourt by using walnut pollen has poor taste. The problem of worthy of research is that the yoghourt with good taste and rich nutrition is prepared by matching the walnut pollen with the fruit juice and the fruit blocks.

Disclosure of Invention

In order to solve the defects in the prior art, the invention provides the walnut pollen food which is convenient to prepare and eat, rich in nutrition, good in taste and has a health-care effect; meanwhile, the walnut flower and the pollen are changed into valuable, the income of the walnut industry is increased, and the problem that the taste of the dairy product is affected by the pollen fishy smell generated by the combination of the walnut pollen and the yoghourt in the traditional process is well solved.

The purpose of the invention is realized as follows:

a preparation process of walnut pollen fruit juice yoghourt comprises the following process flows:

first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, fruit pulp, white granulated sugar, a stabilizer and water;

secondly, mixing the walnut pollen, the milk powder, the fruit juice pulp and the mixture stably, and stirring at a high speed;

thirdly, sterilizing, cooling and inoculating the material stirred at the high speed in the third step;

fourthly, continuing to ferment and stir to obtain a final finished product;

the mass concentration of the peach blossom pollen in the yoghourt is 0.3-1.0g/100 mL; the walnut pollen is in the form of non-wall-broken pollen or wall-broken pollen;

the wall breaking method of the wall-broken walnut pollen comprises the following steps: adding a set amount of water, pectinase and cellulase into dried walnut pollen, then carrying out water bath at 50 ℃, and oscillating for 3-5 h to obtain wall-broken walnut pollen liquid;

the addition amount of the fruit juice accounts for 8-12% of the total mass of the materials; the fruit juice comprises amur grape juice and apple juice, and is added with fruit blocks;

the adding mass concentration of the white granulated sugar is 5-9 g/100 mL, and the adding mass concentration of the stabilizer is 0.2-0.4 g/100 mL;

the sterilization environment is as follows: sterilizing with high pressure steam at 90-110 deg.C for 2-15 min.

The inoculation is carried out by inoculating lactobacillus bulgaricus and streptococcus thermophilus, and the inoculation amount is 3-6%.

The fermentation temperature is 40-45 ℃; the fermentation time is 4-6 h;

the refrigeration time is 24 h.

Has the positive and beneficial effects that: the process of the invention adds the fruit juice to endow the yoghourt with natural fragrance and good taste; the walnut pollen is added, so that the color of the yoghourt is increased, and more choices are provided for consumers; walnut pollen is added to increase the health-care effect of the yoghourt; adding wall-broken walnut pollen to promote growth and reproduction of lactobacillus.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

The invention is further described with reference to the following drawings and specific embodiments:

example 1 apple juice walnut pollen set yogurt

As shown in fig. 1, a process for preparing walnut pollen apple juice yoghourt comprises the following process flows:

first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, apple juice, white granulated sugar, a stabilizer and water.

Secondly, mixing the walnut pollen, the milk powder, the apple juice and the stabilizer, and stirring at a high speed;

thirdly, sterilizing, cooling and inoculating the material stirred at the high speed in the third step;

fourthly, continuing to ferment to obtain a final finished product;

the mass concentration of the walnut flower pollen in the yoghourt is 0.5g/100 mL; the walnut pollen is in the form of non-wall-broken pollen or wall-broken pollen;

the wall breaking method of the wall-broken walnut pollen comprises the following steps: adding a certain amount of water, pectinase and cellulase into dried walnut pollen, then carrying out water bath at 50 ℃, and oscillating for 3 h to obtain wall-broken walnut pollen liquid;

the adding amount of the apple juice accounts for 8% of the total material mass, the adding mass of the white granulated sugar is 5g/100 mL, and the adding mass concentration of the stabilizer is 0.5g/100 mL;

the sterilization environment is as follows: sterilizing with high pressure steam at 90 deg.C for 10 min; the inoculation is carried out by inoculating lactobacillus bulgaricus and streptococcus thermophilus, and the inoculation amount is 3 percent; the fermentation temperature is 40 ℃; the fermentation time is 4 h; the refrigeration time is 24 h.

Example 2

A process for preparing walnut pollen amur grape juice solidified yoghourt comprises the following process flows:

first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, concentrated vitis amurensis juice, white granulated sugar, a stabilizer and water;

secondly, mixing walnut pollen, milk powder, vitis amurensis juice and a stabilizer, and stirring at a high speed;

thirdly, sterilizing, cooling and inoculating the material stirred at the high speed in the third step;

fourthly, continuing to ferment to obtain a final finished product;

the mass concentration of the walnut flower pollen in the yoghourt is 0.5g/100 mL; the walnut pollen is in the form of non-wall-broken pollen or wall-broken pollen;

the wall breaking method of the wall-broken walnut pollen comprises the following steps: adding a certain amount of water, pectinase and cellulase into dried walnut pollen, then carrying out water bath at 50 ℃, and oscillating for 4h to obtain wall-broken walnut pollen liquid;

the addition amount of the vitis amurensis juice accounts for 10 percent of the total mass of the materials; the adding mass concentration of the white granulated sugar is 8 g/100 mL, and the adding mass concentration of the stabilizer is 0.3-0.8 g/100 mL;

the sterilization environment is as follows: sterilizing with high pressure steam at 95 deg.C for 10 min; the inoculation is carried out by inoculating lactobacillus bulgaricus and streptococcus thermophilus, the inoculation amount is 3-6%, and the fermentation temperature is 43 ℃; the fermentation time is 5 h; the refrigeration time is 24 h.

Example 3

A process for preparing walnut pollen, fruit juice and fruit block stirred yoghurt comprises the following process flows:

first step, raw material preparation: comprises walnut pollen, milk powder, pectinase, cellulase, fruit pulp, white granulated sugar, a stabilizer and water;

secondly, mixing the walnut pollen, the milk powder, the fruit juice pulp and the mixture stably, and stirring at a high speed;

thirdly, sterilizing, cooling and inoculating the material stirred at the high speed in the third step;

fourthly, continuing to ferment and stir to obtain a final finished product;

the mass concentration of the walnut flower pollen in the yoghourt is 1.0g/100 mL.

The wall breaking method of the wall-broken walnut pollen comprises the following steps: adding a certain amount of water, pectinase and cellulase into dried walnut pollen, then carrying out water bath at 50 ℃, and oscillating for 5h to obtain wall-broken walnut pollen liquid;

the addition amount of the fruit juice accounts for 12% of the total mass of the materials; the fruit juice comprises amur grape and apple, and 1-5% of fruit blocks are added;

the adding mass of the white granulated sugar is 9 g/100 mL, and the adding mass concentration of the stabilizer is 0.4 g/100 mL;

the sterilization environment is as follows: sterilizing with high pressure steam at 100 deg.C for 5-10 min; the inoculation is carried out by inoculating lactobacillus bulgaricus and streptococcus thermophilus, and the inoculation amount is 6 percent. The fermentation temperature is 42 ℃; the fermentation time is 5 h; the refrigeration time is 24 h.

The final evaluation is shown in the following table:

the process of the invention adds the fruit juice to endow the yoghourt with natural fragrance and good taste; the walnut pollen is added, so that the color of the yoghourt is increased, and more choices are provided for consumers; walnut pollen is added to increase the health-care effect of the yoghourt; adding wall-broken walnut pollen to promote growth and reproduction of lactobacillus.