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Pure plant-fermented yogurt

A technology of pure plants and yogurt, applied in the field of fermented food, can solve the problems of high stable dosage and unfavorable health, and achieve the effect of preventing high blood pressure and fine tissue

Inactive Publication Date: 2010-09-15
BAICHENG NORMAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] 3. Adding a large stable dose is not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Pre-treatment: 2kg of soybeans, 1kg of corn, 7kg of amaranth seeds, soak in boiling water for 4 hours (at room temperature); filter, remove impurities, and wash;

[0035] 2), cooking: add water to the soaked raw materials to a total weight of 90kg, boil for 3 minutes;

[0036] 3), pulping: beating with a beater, passing through a 200-mesh sieve to obtain a slurry, during which the temperature is controlled at 60°C:

[0037] 4) Autoclaving: 121°C, 0.1Mpa, 20 minutes;

[0038] 5), inoculation and expanded cultivation: when the temperature of the slurry drops to 39°C, add the production strain at 4%; the production strain is commercial Lactobacillus plantarum (L. ) obtained by activation and expansion cultivation according to the strain requirements in the instructions;

[0039] 6), packing: under the condition of aseptic operation, the culture medium after inoculation is packed in packing box according to quantity;

[0040] 7) Fermentation: temperature 36°C, static ...

Embodiment 2

[0045] 1) Pretreatment: mung beans 2kg, sunflower kernels 1kg, buckwheat rice 1kg, amaranth seeds 6kg, soak in boiling water for 5 hours (at room temperature); filter, remove impurities, and wash;

[0046] 2), cooking: add water to the soaked raw materials to a total weight of 80kg, boil for 4 minutes;

[0047] 3) Pulping: beating with a beater, passing through a 200-mesh sieve to obtain a slurry, and the temperature is controlled at 70°C during this process

[0048] 4) Autoclaving: 121°C, 0.1Mpa, 20 minutes.

[0049] 5), inoculation and expanded cultivation: when the temperature of the slurry drops to 39°C, add the production strain at 6%; the production strain is commercial Lactobacillus plantarum (L. ) according to the strain requirements (specifically) in the instructions, carried out activation, expanded culture, obtained;

[0050] 6) Subpackaging: under the condition of aseptic operation, the inoculated medium is divided into packaging boxes according to the amount.

...

Embodiment 3

[0056] 1) Pre-treatment: 2kg of peanut kernels, 0.5kg of millet, 0.5kg of barley, 1kg of oatmeal, 6kg of amaranth seeds, soak in boiling water for 5 hours (at room temperature); filter, remove impurities, and wash;

[0057] 2), cooking: add 100kg of water to the soaked raw materials, and boil for 5 minutes;

[0058] 3) Pulping: beating with a beater, passing through a 200-mesh sieve to obtain a slurry, and the temperature is controlled at 80°C during this process

[0059] 4) Autoclaving: 121°C, 0.1Mpa, 20 minutes;

[0060] 5), inoculation and expanded cultivation: when the temperature of the slurry drops to 39°C, add 9% of the production strain; the production strain is commercial Lactobacillus plantarum (L. ) is obtained by activation and expansion cultivation according to the strain requirements (specifically) in the instructions;

[0061] 6), packing: under the condition of aseptic operation, the culture medium after inoculation is packed in packing box according to quant...

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Abstract

The invention discloses a pure plant-fermented yogurt and a production method thereof. The pure plant-fermented yogurt produced by reasonably proportioning grain and oil crop seeds as raw materials and adopting thermal-fusion pulping and lactobacillus plantarum fermentation without adding stabilizers and animal proteins has the advantages of fine and smooth tissues, uniformity and consistence, no sediment and demixing and unique flavor, and is in a thickened fluid; the acidity pH of the pure plant-fermented yogurt is 3.5-4.0, the viable count is not less than 1 million / milliliter, and the production method saves the processes of liquefaction and saccharification so that the unique nutrient components of plants are kept. Without containing cholesterols, lactose and preservatives, the pure plant-fermented yogurt is suitable for all people and can be used for preventing and curing hypertensions, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes mellitus, obesities and digestive system diseases after long-term drinking.

Description

technical field [0001] The invention belongs to the field of fermented foods, in particular to pure plant fermented yoghurt. Background technique [0002] Most of the lactic-acid-fermented yogurts on the market use milk as raw material, which contains saturated fatty acids and cholesterol. Long-term drinking is not good for your health. [0003] At present, most cereal lactic acid fermented beverages are produced by combining various plant raw materials (such as beans, grains, medicinal plants, wild plants, fruits and vegetables) with milk to produce yogurt. It is a hot spot to study its fermentation process. Grain is used as the main raw material, and the combination of enzyme method and fermentation technology is used to convert the starch in the grain into oligosaccharides that can be used by lactic acid bacteria by using enzymes, adding appropriate nitrogen source substances (such as fresh milk, milk powder, etc.), A cereal lactic acid bacteria drink prepared by ferment...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 程金芝高晨光曹楠楠
Owner BAICHENG NORMAL COLLEGE
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