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CN102204589B - Hickory nut and black soybean sour milk and preparation method thereof - Google Patents

Hickory nut and black soybean sour milk and preparation method thereof Download PDF

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CN102204589B
CN102204589B CN 201110127796 CN201110127796A CN102204589B CN 102204589 B CN102204589 B CN 102204589B CN 201110127796 CN201110127796 CN 201110127796 CN 201110127796 A CN201110127796 A CN 201110127796A CN 102204589 B CN102204589 B CN 102204589B
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black soybean
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pecan
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CN102204589A (en
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叶明�
任丽
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Hefei University of Technology
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Abstract

本发明属于奶制品技术领域，涉及一种山核桃黑豆酸奶发酵剂及其酸奶的制备方法，包括下列步骤：山核桃和黑豆的预处理；山核桃黑豆复合浆液的制备；山核桃黑豆酸奶发酵剂的制备；添加复配稳定剂、蔗糖和低聚果糖；发酵鲜奶或复原乳生产出山核桃黑豆酸奶，本酸奶主要技术指标符合国家标准GB 19302-2010相关规定，其中蛋白质含量略高。该酸奶营养丰富、香味浓郁，可平衡肠道菌群、提高机体免疫力和促进食欲等优点。The invention belongs to the technical field of dairy products, and relates to a hickory black soybean yogurt starter and a preparation method thereof, comprising the following steps: pretreatment of hickory nuts and black beans; preparation of hickory black soybean composite slurry; hickory black soybean yogurt starter preparation; adding compound stabilizer, sucrose and fructooligosaccharide; fermenting fresh milk or reconstituted milk to produce pecan black soybean yogurt, the main technical indicators of this yogurt meet the relevant provisions of the national standard GB 19302-2010, and the protein content is slightly higher. The yoghurt is rich in nutrition and rich in flavor, can balance intestinal flora, improve body immunity, promote appetite and the like.

Description

Hickory nut black soy-yogurt and preparation method thereof
Technical field
The invention belongs to dairy products and manufacture field thereof, be specifically related to the preparation method of hickory nut black soy-yogurt.
Background technology
Sour milk is normally take fresh milk or reconstituted milk as primary raw material, through homogeneous, pasteurize or sterilization, a kind of fermented dairy product that is rich in probio of the techniques such as lactobacillus-fermented preparation, not only contain the nutriments such as abundant calcium, protein, riboflavin and vitamin, but also contain a large amount of probios useful to health.Confirmed that at present sour milk has the balance gut flora, improves immunity of organisms, reduces cholesterol and the effect such as delay senility human body.Streptococcus thermophilus in Yoghourt Production (ys14) and lactobacillus delbruockii subspecies bulgaricus (1.1480) are the bacterial strains of commonly using, and they have good synergy.In recent years for different crowds, eurypalynous sour milk has appearred on the market being permitted, such as student's sour milk, Ms's sour milk, sportsman's sour milk and diabetic's special yoghourt etc., and with hickory nut and black soya bean mixing defibrination, access ferment-fermented preparation sour milk, there is not yet report.
Hickory nut is that content of polyunsaturated fatty acid is the highest in all tree nuts, and wherein the trans-fatty acid of high-load can reduce the content of cholesterol.Fat content is approximately 62-70% in the hickory kernel, and wherein two kinds of main trans-fatty acids are distinguished linoleic acid and alpha-linolenic acids, and accounts for respectively 49-72% and the 8-25% of total lipid content.Compare with other nuts, the high-load unrighted acid has certain impact to the hickory nut shelf life, equally also is the contributor of the main fragrance of hickory nut.
Black soya bean is that kind of skin is the soybean of black, account for about 8% of national soybean culture area, belong to the high protein and low fat Type Soybean, its protein content is up to about 50%, its contained aliphatic acid can prevent increase and the deposition of the cholesterol in the serum, plays an important role to preventing hypertension and angiocardiopathy; Its contained saponin(e has the effect that suppresses the aliphatic acid absorption, promotes its decomposition, but prevention of obesity disease and artery sclerosis; In addition, black soya bean also has tonifying yin Li Shui, reduce internal heat invigorate blood circulation, subdhing swelling and detoxicating, blacking hair and beauty and the anti-ageing effect of waiting for a long time, diabetes, anaemia and gynaecological disease are all had certain curative effect.
Summary of the invention
The present invention is for avoiding the existing weak point of above-mentioned prior art that a kind of preparation method of hickory nut black soy-yogurt is provided, utilize the composite milk material of probio composite ferment fermentation hickory nut black soya bean and reconstituted milk or fresh milk, produce the hickory nut black soy-yogurt, to improve the utilization rate of hickory nut and black soya bean, improve simultaneously the nutritive value of sour milk.
Technical solution problem of the present invention adopts following technical scheme:
The preparation method's of sour milk of the present invention characteristics are to carry out as follows:
(1) preparation of hickory nut black soya bean compound slurry
A, selected hickory kernel 65～85 ℃ of water bath heat preservation 10～20min in 1～3% aqueous sodium carbonate, high pressure flowing water flushing peeling obtains removing the peel hickory kernel;
B, the peeling hickory kernel that obtains in a step is mixed microwave treatment 1～3min with the selected black soya bean of 30～50 ℃ of emerge in worm water 10～15h at 1: 3 with mass ratio;
C, with hickory nut and black soya bean and 70～90 ℃ of hot water mixing defibrinations after processing in the b step, boil, the filtration of 200 orders gets hickory nut black soya bean compound slurry;
(2) preparation of leavening
With the hickory nut black soya bean compound slurry that makes among above-mentioned steps c ratio and the reconstituted milk mixing with volume ratio 1: 1.5-4, lactobacillus bulgaricus L and streptococcus thermophilus S after inoculation is tamed respectively, inoculum concentration is 10% of cumulative volume, inoculative proportion is 1: 1, leave standstill domestication in 37～42 ℃ of temperature environments and cultivate 12～36h, leave standstill cultivation and make the agent of LS fermented by mixed bacterium;
(3) hickory nut black soy-yogurt preparation
A, get respectively following each raw material by mass percentage:
Fresh milk or reconstituted milk 60～80%, hickory nut black soya bean compound slurry 10～30%, sucrose 4～6%, FOS 2～6%, compound stabilizer 1.8～3.8%;
B, with all raw material blendings among the step a, homogeneous 10min gets mixed liquor under 50 ℃, 25Mpa; Described mixed liquor is heated to 95～108 ℃, and insulation 20min sterilization is cooled to 42 ℃ and gets mixed emulsion in cold water;
C, inoculation LS fermented by mixed bacterium agent in the step b gained mixed emulsion, inoculum concentration by volume percentage is 2～6%; The inoculation after with 40～42 ℃ the fermentation 6～10h, to pH be 4.4～4.8, place again 4 ℃ of refrigerator after-ripening 10～24h namely to get the hickory nut black soy-yogurt.
The preparation method's of sour milk of the present invention characteristics also are:
The mass percent of the described compound stabilizer of a step and shared hickory nut black soy-yogurt raw material thereof is in the described step (3): sodium alginate 0.3～0.7%, converted starch 0.3～0.7%, casein sodium 1.0～2.0%, monoglyceride 0.2～0.4%.
The microwave condition of described step (1) is: microwave frequency 2450MHz, power are 800W.
The addition of hickory nut black soya bean compound slurry is 20～40% in the described step (2).
The mass percent of the described compound stabilizer of a step and shared raw material thereof is in the described step (3): sodium alginate 0.3～0.7%, converted starch 0.3～0.7%, casein sodium 1.0～2.0%, monoglyceride 0.2～0.4%.
Compared with the prior art, beneficial effect of the present invention is embodied in:
1, the present invention adopts 65～85 ℃ of lower water bath heat preservation 10-20min in 1～3% aqueous sodium carbonate when preliminary treatment hickory nut, high pressure flowing water flushing peeling, and gained peeling hickory kernel can hold its shape preferably, and the hickory kernel color and luster is better, the alkali-free flavor; Microwave treatment hickory kernel and black soya bean, the kernel internal temperature that can raise rapidly, the passivation lipoxidase effectively prevents the oxidative rancidity of fat and the generation of beany flavor.
2, the present invention is inoculated in L and S in the skimmed milk that contains hickory nut black soya bean compound slurry, by gradually domestication cultivation, obtain the suitableeest hickory nut black soya bean compound slurry addition, then prepare the LS mixed culture fermentation agent, and then fermentation hickory nut black soya bean compound slurry and fresh milk or reconstituted milk, obtain the hickory nut black soy-yogurt in the hope of improving the nutritive value of hickory nut and black soya bean utilization rate and sour milk.
3, add one or more compound sugar in the hickory nut black soy-yogurt of the present invention, replaced part sucrose, when promoting the probio growth, also improved the nutritive value of sour milk.
4, added compound stabilizer in the hickory nut black soy-yogurt of the present invention, stablizing effect is effective than the common sour milk stabilizing agent, and the product whey amount of separating out is less even do not have whey to separate out, and gained sour milk aromatic flavour.
5, the hickory nut black soy-yogurt the key technical indexes of this method fermentation gained meets the relevant regulations of standard GB/T 19302-2010, wherein slightly high (protein 〉=3.5%, acidity 〉=70 of protein content and acidity.T)。
6, the present invention has that technique is simple, convenient operation, more thorough except raw meat, and the hickory nut black soy-yogurt of making is nutritious, aromatic flavour, the advantage such as mouthfeel is good.
The specific embodiment
Non-limiting embodiment is described below:
Case study on implementation 1:
1, pretreatment of raw material
(1) selected hickory kernel 65 ℃ of water bath heat preservation 15min in 1% aqueous sodium carbonate, high pressure flowing water flushing peeling obtains removing the peel hickory kernel, in microwave in processes 1min with the black soya bean of 40 ℃ of emerge in worm water 12h at 1: 3 with mass ratio.
(2) the hickory nut black soya bean mixes defibrination with 70 ℃ of hot water with mass percent at 1: 7, and 200 orders filter after boiling, and get hickory nut black soya bean compound slurry.
2, the preparation of leavening
L after the domestication and S are inoculated in the recovery milk material that contains 80% reconstituted milk and 20% hickory nut black soya bean compound slurry take the inoculum concentration of volume fraction as 10%, inoculum concentration is 10% of cumulative volume, inoculative proportion is 1: 1, leaves standstill cultivation 12h at 37 ℃ and makes L and S mixed culture fermentation agent.
3, the preparation of hickory nut black soy-yogurt
(1) batching: reconstituted milk or fresh milk 70%, 16.2% hickory nut black soya bean compound slurry, 6% sucrose, 6% FOS, compound stabilizer 1.8% mixing; Compound stabilizer comprises: sodium alginate, converted starch, casein sodium, monoglyceride, wherein each component accounts for the mass percent of hickory nut black soy-yogurt raw material and is: sodium alginate 0.3～0.7%, converted starch 0.3～0.7%, casein sodium 1.0～2.0%, monoglyceride 0.2～0.4%.
(2) homogeneous: 50 ℃, homogeneous 10min under the 25MPa;
(3) sterilization: feed liquid is heated to 108 ℃, and insulation 20min sterilization is cooled to 42 ℃ in cold water;
(4) inoculation: the leavening 2% that by volume makes in the percentage inoculation step 2, placing 42 ℃ of incubator fermentation 6h to pH is 4.4～4.8, then places 4 ℃ of refrigerator after-ripening 12h, namely gets the hickory nut black soy-yogurt.
Present embodiment fermentation gained hickory nut black soy-yogurt technical indicator meets standard GB/T 19302-2010 relevant regulations, protein 〉=2.3%.
Case study on implementation 2:
Pretreatment of raw material
(1) selected hickory kernel 85 ℃ of water bath heat preservation 10min in 3% aqueous sodium carbonate, high pressure flowing water flushing peeling obtains removing the peel hickory kernel, in microwave in processes 3min with the black soya bean of 30 ℃ of emerge in worm water 10h at 1: 3 with mass ratio.
(2) the hickory nut black soya bean mixes defibrination with 90 ℃ of hot water with mass percent at 1: 7, and 200 orders filter after boiling, and get hickory nut black soya bean compound slurry.
2, the preparation of leavening
L after the domestication and S are inoculated in the recovery milk material that contains 60% reconstituted milk and 40% hickory nut black soya bean compound slurry take the inoculum concentration of volume fraction as 10%, inoculum concentration is 10% of cumulative volume,, inoculative proportion is 1: 1, leaves standstill cultivation 36h at 42 ℃ and makes L and S mixed culture fermentation agent.
3, the preparation of hickory nut black soy-yogurt
(1) batching: reconstituted milk or fresh milk 80%, 10% hickory nut black soya bean compound slurry, 6% sucrose, 2% FOS, compound stabilizer 2% mixing; Compound stabilizer is with embodiment 1;
(2) homogeneous: 50 ℃, homogeneous 10min under the 25MPa;
(3) sterilization: feed liquid is heated to 108 ℃, and insulation 20min sterilization is cooled to 42 ℃ in cold water;
(4) inoculation: the leavening 6% that by volume makes in the percentage inoculation step 2, placing 42 ℃ of incubator fermentation 6h to pH is 4.4～4.8, then places 4 ℃ of refrigerator after-ripening 12h, namely gets the hickory nut black soy-yogurt.
Present embodiment fermentation gained hickory nut black soy-yogurt technical indicator meets standard GB/T 19302-2010 relevant regulations, protein 〉=2.3%.
Case study on implementation 3:
1, pretreatment of raw material
(1) selected hickory kernel 75 ℃ of water bath heat preservation 20min in 2% aqueous sodium carbonate, high pressure flowing water flushing peeling obtains removing the peel hickory kernel, in microwave in processes 2min with the black soya bean behind 50 ℃ of emerge in worm water 15h at 1: 3 with mass ratio.
(2) the hickory nut black soya bean mixes defibrination with 80 ℃ of hot water with mass percent at 1: 7, and 200 orders filter after boiling, and get hickory nut black soya bean compound slurry.
2, the preparation of leavening
L and S are inoculated in the recovery milk material that contains 70% reconstituted milk and 30% hickory nut black soya bean compound slurry take the inoculum concentration of volume fraction as 10%, inoculum concentration is 10% of cumulative volume, inoculative proportion is 1: 1,, 40 ℃ leave standstill cultivation 25h and make L and S mixed culture fermentation agent.
3, the preparation of hickory nut black soy-yogurt
(1) batching: 60% reconstituted milk or fresh milk, 30% hickory nut black soya bean compound slurry, 4% sucrose, 2.2% FOS, compound stabilizer 3.8% mixing; Compound stabilizer is with embodiment 1;
(2) homogeneous: 50 ℃, homogeneous 10min under the 25MPa;
(3) sterilization: feed liquid is heated to 108 ℃, and insulation 20min sterilization is cooled to 42 ℃ in cold water;
(4) inoculation: the leavening 4% that by volume makes in the percentage inoculation step 2, placing 42 ℃ of incubator fermentation 6h to pH is 4.4～4.8, then places 4 ℃ of refrigerator after-ripening 12h, namely gets the hickory nut black soy-yogurt.
Present embodiment fermentation gained hickory nut black soy-yogurt technical indicator meets standard GB/T 19302-2010 relevant regulations, protein 〉=2.3%.

Claims (4)

1.一种山核桃黑豆酸奶制备方法，其特征是，按如下步骤进行：1. a method for preparing hickory black soybean yoghurt is characterized in that, proceed as follows: （1）山核桃黑豆复合浆液的制备(1) Preparation of hickory black soybean compound slurry a、精选的山核桃仁在1～3%碳酸钠水溶液中65～85℃水浴保温10～20min，高压流水冲洗去皮，得到去皮山核桃仁；a. Selected pecan kernels are kept in a 1-3% sodium carbonate aqueous solution at 65-85°C for 10-20 minutes in a water bath, washed and peeled with high-pressure running water to obtain peeled hickory kernels; b、将a步骤中得到的去皮山核桃仁与30～50℃温水浸泡10～15h的精选黑豆以质量比1:3混合，微波处理1～3min；b. Mix the peeled pecan kernels obtained in step a with selected black beans soaked in warm water at 30-50°C for 10-15 hours at a mass ratio of 1:3, and microwave for 1-3 minutes; c、将b步骤中处理后的山核桃和黑豆与70～90℃热水混合磨浆，煮沸，200目过滤，得山核桃黑豆复合浆液；c. Mix the hickory nuts and black soybeans treated in step b with 70-90°C hot water for grinding, boil, and filter through 200 mesh to obtain the hickory nut black soybean composite slurry; （2）发酵剂的制备(2) Preparation of starter 将上述步骤c中制得的山核桃黑豆复合浆液以体积比1:1.5-4的比例与复原乳混匀，分别接种驯化后的保加利亚乳杆菌L和嗜热链球菌S，接种量为总体积的10%，接种比例为1：1，37～42℃温度环境中静置驯化培养12～36h，静置培养制得LS混合菌种发酵剂；Mix the hickory and black soybean composite slurry prepared in the above step c with the reconstituted milk at a volume ratio of 1:1.5-4, and inoculate the domesticated Lactobacillus bulgaricus L and Streptococcus thermophilus S respectively, and the inoculation amount is the total volume 10%, the inoculation ratio is 1:1, and the LS mixed strain starter is obtained by standing and acclimating in a temperature environment of 37-42°C for 12-36 hours; （3）山核桃黑豆酸奶制备(3) Hickory Black Bean Yogurt Preparation a、按质量百分比分别取以下各原料：a. Get the following raw materials respectively by mass percentage: 鲜奶或复原乳60～80%，山核桃黑豆复合浆液10～30%，蔗糖4～6%，低聚果糖2～6%，复配稳定剂1.8～3.8%；所述配稳定剂及其所占山核桃黑豆酸奶原料的质量百分比为：海藻酸钠0.3～0.7%、变性淀粉0.3～0.7%、酪蛋白酸钠1.0～2.0%、单甘酯0.2～0.4%；60-80% of fresh milk or reconstituted milk, 10-30% of hickory and black soybean compound slurry, 4-6% of sucrose, 2-6% of fructo-oligosaccharide, 1.8-3.8% of compound stabilizer; The mass percentage of pecan black soybean yogurt raw materials is: sodium alginate 0.3-0.7%, modified starch 0.3-0.7%, sodium caseinate 1.0-2.0%, monoglyceride 0.2-0.4%; b、将步骤a中所有原料混匀，在50℃、25Mpa下均质10min得混合料液；将所述混合料液加热至95～108℃，保温20min杀菌，于冷水中冷却至42℃得混合乳液；b. Mix all the raw materials in step a, homogenize at 50°C and 25Mpa for 10 minutes to obtain the mixed material liquid; heat the mixed material liquid to 95-108°C, keep it for 20 minutes to sterilize, and cool it in cold water to 42°C to obtain mixed emulsion; c、向步骤b所得混合乳液中接种LS混合菌种发酵剂，接种量按体积百分比为2～6%；接种后以40～42℃发酵6～10h，至pH为4.4～4.8，再置于4℃冰箱中后熟10～24h即得山核桃黑豆酸奶。c. Inoculate the LS mixed strain starter into the mixed emulsion obtained in step b, the inoculum amount is 2-6% by volume; after the inoculation, ferment for 6-10 hours at 40-42°C until the pH is 4.4-4.8, and then place Post-ripen in a refrigerator at 4°C for 10-24 hours to obtain hickory and black soybean yoghurt. 2.根据权利要求1所述的一种山核桃黑豆酸奶制备方法，其特征是，所述步骤（1）中a步骤精选的山核桃仁在2%碳酸钠水溶液中75℃下保温15min，高压流水冲洗去皮，得到去皮山核桃仁。2. A method for preparing hickory black soybean yoghurt according to claim 1, characterized in that the selected hickory kernels in step a of the step (1) are kept at 75°C for 15min in 2% sodium carbonate aqueous solution, Rinse and peel with high-pressure running water to obtain peeled hickory kernels. 3.根据权利要求1所述的一种山核桃黑豆酸奶制备方法，其特征是，所述步骤（2）中所述的复原乳中山核桃黑豆复合浆液的体积百分比为20～40%。3 . The method for preparing pecan black soybean yoghurt according to claim 1 , wherein the volume percentage of the pecan black soybean composite slurry in the reconstituted milk in the step (2) is 20-40%. 4 . 4.根据权利要求1所述的一种山核桃黑豆酸奶制备方法，其特征是，所述步骤（1）的微波条件为：微波频率2450MHz、功率是700～900W。4. The method for preparing pecan black soybean yoghurt according to claim 1, characterized in that the microwave conditions in the step (1) are: microwave frequency 2450MHz, power 700-900W.
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