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Preparation method of sour milk by carrying out fermentation
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A technology of sour yogurt and inoculation amount, applied in food science and other directions, can solve the problems of indigestion of yogurt and affect the yogurt market, and achieve the effect of long shelf life, stable properties and mellow flavor.
Inactive Publication Date: 2016-09-07
刘芊芊
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Abstract
Description
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Problems solved by technology
However, patients with lactose intolerance cannot digest yogurt, which affects the yogurt market
Method used
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Embodiment 1
[0020] Embodiment 1: the preparation of yogurt
[0021] Step S1, soaking the glutinous rice and millet compound raw materials in water for 36 hours, the weight ratio of glutinous rice and millet is 5:1;
[0022] Step S2, filter, rinse with water, drain and sterilize with steam for 9 minutes; the pressure is 0.7MPa, and the temperature is 115°C;
[0023] Step S3, preparing a culture solution containing 0.15% by mass of quercetin, adjusting the pH value to 5.8, and sterilizing for use;
[0024] Step S4, mixing the sterilized compound raw material and the sterilized culture solution according to the weight ratio of 1:15 to obtain a mixed culture medium, inserting 5% of the inoculum into the anaerobic fermentation culture of Lactobacillus for 4 days, and controlling the pH value to 5.9;
[0025] In step S5, the fermented liquid in step S4 is freeze-dried, pulverized, and packaged.
Embodiment 2
[0026] Embodiment 2: the preparation of sour milk
[0027] Step S1, soaking the glutinous rice and millet compound raw materials in water for 24 hours, the weight ratio of glutinous rice and millet is 4:1;
[0028] Step S2, filtering, rinsing with clean water, draining and autoclaving with steam for 10 minutes; pressure 0.6MPa, temperature 110°C;
[0029] Step S3, preparing a culture solution containing 0.1% by mass of quercetin, adjusting the pH value to 5.8, and sterilizing for use;
[0030] Step S4, mixing the sterilized compound raw material and the sterilized culture solution according to the weight ratio of 1:10 to obtain a mixed culture medium, inserting 4% of the inoculum into the anaerobic fermentation culture of Lactobacillus for 5 days, and controlling the pH value to 5.8;
[0031] In step S5, the fermented liquid in step S4 is freeze-dried, pulverized, and packaged.
Embodiment 3
[0032] Embodiment 3: the preparation of yogurt
[0033] Step S1, soaking the glutinous rice and millet compound raw materials in water for 48 hours, the weight ratio of glutinous rice and millet is 6:1;
[0034] Step S2, filtering, rinsing with clean water, draining and autoclaving with steam for 8 minutes; pressure 0.8MPa, temperature 120°C;
[0035] Step S3, preparing a culture solution containing 0.2% by mass of quercetin, adjusting the pH value to 6.0, and sterilizing for use;
[0036] Step S4, mixing the sterilized compound raw material and the sterilized culture solution according to the weight ratio of 1:20 to obtain a mixed culture medium, inserting an inoculum of 6% into the anaerobic fermentation culture of Lactobacillus for 3 days, and controlling the pH value to 6.0;
[0037] In step S5, the fermented liquid in step S4 is freeze-dried, pulverized, and packaged.
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Abstract
The invention discloses a preparation method of sour milk by carrying out fermentation. The preparation method of the sour milk by carrying out fermentation comprises the following steps: soaking a composite raw-material comprising sticky rice and millets with water for 24-48 hours, wherein weight ratio of the sticky rice to the millets in parts by weight is (4-6): 1; carrying out filtering, rinsing the filtrate by clean water, carrying out dripping until the filtrate is dry, and carrying out high-pressure sterilizing on the dried filtrate with steam for 8-10 minutes, wherein the pressure is 0.6-0.8MPa and the temperature is 110-120 DEG C; compounding a culture solution, wherein the culture solution contains 0.1-0.2% of quercetin in percentage by weight, adjusting pH value of the culture solution to 5.8-6.0, and carrying out sterilizing for later use; mixing the sterilized composite raw-material with the sterilized culture solution in weight ratio of 1: (10-20) so as to obtain a mixed culture medium; incubating lactobacillus in the mixed culture medium in an inoculation amount of 4-6%, carrying out anaerobic fermentation culture for 3-5 days, and controlling the pH value at 5.8-6.0; and freeze-drying the fermented solution, carrying out crushing, and carrying out packaging. The preparation method of the sour milk provided by the invention is capable of preparing sour milk which is mellow and pure in taste as well as stable in properties.
Description
technical field [0001] The invention relates to a fermentation preparation method of yogurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. However, patients with lactose intolerance cannot digest yogurt, which affects the yogurt market. [0003] It was necessary to develop a sour yoghurt different from yoghurt. Contents of the invention [0004] The purpose of the present invention is to provide a fermented yogurt preparation method to prepare yogurt with pure taste and stable...
Claims
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Application Information
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