Fermented yoghurt containing cuttlefish extract and preparation method of fermented yoghurt

Abstract

The invention relates to the technical field of food fermentation, and particularly discloses fermented yoghurt containing cuttlefish extract and a preparation method of the fermented yoghurt. The fermented yoghurt is prepared from the following raw materials in parts by weight: 50-80 parts of raw milk; 5 to 30 parts of water; 5-15 parts of single cream; 3-8 parts of whey protein powder; 2-6 parts of a cuttlefish extract; 3-10 parts of white granulated sugar; 0.1 to 0.5 part of streptococcus salivarius subsp. Thermophilus; 0.1 to 0.5 part of lactobacillus delbrueckii subsp. Bulgaricus; 0.05 to 0.3 part of bifidobacterium animalis subsp. Lactis LanggJZ-08; 0.05 to 0.3 part of bifidobacterium bifidum; and 0.05 to 0.3 part of bifidobacterium longum subspecies longum. The fermented yogurt has the beneficial effects that the cuttlefish extract is combined with various beneficial bacteria and traditional yogurt raw materials, so that the fermented yogurt not only has the nutritional and health-care functions of yogurt, such as regulating intestinal flora and promoting digestion and absorption, but also is rich in unique nutritional ingredients, such as bioactive peptides in cuttlefish, due to the addition of the cuttlefish extract, so that the health-care effect of the fermented yogurt is improved. Moreover, the seafood yoghourt has a unique seafood flavor, enriches the varieties of yoghourt, and meets the requirements of consumers on special yoghourt products.

Description

Technical Field

[0001] The invention relates to the technical field of food fermentation, in particular to a fermented yogurt containing cuttlefish extract and a preparation method thereof. Background Art

[0002] Yogurt is a nutritious and popular fermented dairy product with multiple health benefits. With the increasing demand for healthy and specialty foods, the development of yogurt with unique flavor and nutritional ingredients has become a research hotspot. Cuttlefish is rich in various nutrients, such as protein and minerals. Its extract is used in yogurt fermentation, which is expected to give yogurt a new taste and nutritional properties. Summary of the invention

[0003] The present invention is to solve the above problems and proposes a fermented yogurt containing cuttlefish extract and a preparation method thereof, which has a unique flavor and rich nutritional components.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A fermented yogurt containing cuttlefish extract is prepared from the following raw materials in parts by weight:

[0006] 50-80 portions of raw milk;

[0007] 5-30 parts water;

[0008] 5-15 parts of whipping cream;

[0009] 3-8 servings of whey protein powder;

[0010] 2-6 parts of cuttlefish extract;

[0011] 3-10 parts of white sugar;

[0012] Streptococcus salivarius thermophilus subsp. 0.1-0.5;

[0013] Lactobacillus delbrueckii subsp. bulgaricus 0.1-0.5;

[0014] Bifidobacterium animalis lactis subsp. Langg JZ-08 0.05-0.3 parts;

[0015] Bifidobacterium bifidum 0.05-0.3 parts;

[0016] Bifidobacterium longum subsp. longum 0.05-0.3 parts;

[0017] Lactobacillus plantarum 0.05-0.3 parts;

[0018] Lactobacillus acidophilus 0.05-0.3 parts;

[0019] Lactobacillus casei 0.05-0.3 parts;

[0020] Lactobacillus rhamnosus 0.05-0.3 parts.

[0021] Furthermore, a fermented yogurt containing cuttlefish extract is prepared from the following raw materials in parts by weight:

[0022] 60 parts of raw milk;

[0023] 20 parts water;

[0024] 10 parts of whipping cream;

[0025] 5 servings of whey protein powder;

[0026] 4 parts of cuttlefish extract;

[0027] 6 parts of white sugar;

[0028] 0.3 copies of Streptococcus salivarius subsp. thermophilus;

[0029] Lactobacillus delbrueckii subsp. bulgaricus 0.3;

[0030] Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part;

[0031] Bifidobacterium bifidum 0.2 parts;

[0032] Bifidobacterium longum subsp. longum 0.2 parts;

[0033] 0.2 parts of Lactobacillus plantarum;

[0034] Lactobacillus acidophilus 0.2 parts;

[0035] Lactobacillus casei 0.2 parts;

[0036] 0.2 parts of Lactobacillus rhamnosus.

[0037] Furthermore, a fermented yogurt containing cuttlefish extract is prepared from the following raw materials in parts by weight:

[0038] 75 parts of raw milk;

[0039] 5 parts water;

[0040] 5 parts of whipping cream;

[0041] 3 parts whey protein powder;

[0042] 2 parts of cuttlefish extract;

[0043] 8 parts of white sugar;

[0044] Streptococcus salivarius subsp. thermophilus 0.3;

[0045] Lactobacillus delbrueckii subsp. bulgaricus 0.3;

[0046] Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part;

[0047] Bifidobacterium bifidum 0.2 parts;

[0048] Bifidobacterium longum subsp. longum 0.2 parts;

[0049] 0.2 parts of Lactobacillus plantarum;

[0050] Lactobacillus acidophilus 0.2 parts;

[0051] Lactobacillus casei 0.2 parts;

[0052] 0.2 parts of Lactobacillus rhamnosus.

[0053] Furthermore, the preparation method of the cuttlefish extract is: wash and mince the fresh cuttlefish, add an appropriate amount of water, enzymolyze at 40-60°C for 2-4 hours, centrifuge to obtain the supernatant after enzymolysis, and obtain the cuttlefish extract by concentrating and drying.

[0054] The present invention also discloses a method for preparing the fermented yogurt containing cuttlefish extract, which comprises the following steps:

[0055] s1. Evenly mix raw milk, water, cream, whey protein powder, cuttlefish extract and white sugar to obtain a mixed liquid;

[0056] s2. Homogenize the mixed liquid at 60-70°C;

[0057] s3, the homogenized liquid is cooled to 40-45°C, and then Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis lactis subsp. Langg JZ-08, Bifidobacterium bifidum, Bifidobacterium longum subsp. longum, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus rhamnosus are added and stirred evenly;

[0058] s4. Dispense the inoculated liquid into fermentation containers and ferment at 40-45°C for 4-8 hours until the yogurt reaches a suitable acidity and coagulation state;

[0059] s5. After fermentation, cool to 4-10℃, refrigerate and ripen for 12-24 hours to obtain the finished fermented yogurt.

[0060] By adopting the above technical scheme, the beneficial effects of the present invention are as follows: the fermented yogurt of the present invention combines the cuttlefish extract with a variety of beneficial bacteria and traditional yogurt raw materials, and not only has the nutritional and health functions of the yogurt itself, such as regulating intestinal flora, promoting digestion and absorption, etc., but also is rich in unique nutritional ingredients due to the addition of the cuttlefish extract, such as bioactive peptides in cuttlefish, etc., and has a unique seafood flavor, which enriches the variety of yogurt and meets the needs of consumers for special yogurt products. DETAILED DESCRIPTION

[0061] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0062] Embodiment 1:

[0063] A fermented yogurt containing cuttlefish extract, comprising the following raw materials weighed in parts by weight:

[0064] 60 parts of raw milk;

[0065] 20 parts water;

[0066] 10 parts of whipping cream;

[0067] 5 servings of whey protein powder;

[0068] 4 parts of cuttlefish extract;

[0069] 6 parts of white sugar;

[0070] 0.3 copies of Streptococcus salivarius subsp. thermophilus;

[0071] Lactobacillus delbrueckii subsp. bulgaricus 0.3;

[0072] Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part;

[0073] Bifidobacterium bifidum 0.2 parts;

[0074] Bifidobacterium longum subsp. longum 0.2 parts;

[0075] 0.2 parts of Lactobacillus plantarum;

[0076] Lactobacillus acidophilus 0.2 parts;

[0077] Lactobacillus casei 0.2 parts;

[0078] 0.2 parts of Lactobacillus rhamnosus.

[0079] The method for preparing the fermented yogurt comprises the following steps:

[0080] s1. Evenly mix the raw milk, water, cream, whey protein powder, cuttlefish extract and white sugar in the above-mentioned parts by weight to obtain a mixed liquid;

[0081] s2, homogenizing the mixed liquid at 65°C;

[0082] s3, the homogenized liquid is cooled to 40°C, and then Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis lactis subsp. Langg JZ-08, Bifidobacterium bifidum, Bifidobacterium longum subsp. longum, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus rhamnosus are added and stirred evenly;

[0083] s4. The inoculated liquid is dispensed into fermentation containers and fermented at 40°C for 8 hours until the yogurt reaches a suitable acidity and coagulation state;

[0084] s5. After the fermentation is completed, the mixture is cooled to 6°C and refrigerated for 18 hours to obtain a finished fermented yogurt. The fermented yogurt product is obtained by operating according to the above preparation method. The sensory evaluation of the product shows that the product has a strong milky aroma and a light squid flavor, a delicate taste, and a uniform texture.

[0085] Embodiment 2:

[0086] A fermented yogurt containing cuttlefish extract, comprising the following raw materials in parts by weight:

[0087] Raw milk 65.7 parts;

[0088] 10 parts water;

[0089] 5 parts of whipping cream;

[0090] 8 servings of whey protein powder;

[0091] Cuttlefish extract 6 parts;

[0092] 3 parts white sugar;

[0093] Streptococcus salivarius subsp. thermophilus 0.1;

[0094] Lactobacillus delbrueckii subsp. bulgaricus 0.1;

[0095] Bifidobacterium animalis lactis subsp. LanggJZ-08 0.3 part;

[0096] Bifidobacterium bifidum 0.3 parts;

[0097] Bifidobacterium longum subsp. longum 0.3 parts;

[0098] 0.3 parts of Lactobacillus plantarum;

[0099] Lactobacillus acidophilus 0.3 parts;

[0100] Lactobacillus casei 0.3 parts;

[0101] 0.3 parts of Lactobacillus rhamnosus.

[0102] The method for preparing the fermented yogurt comprises the following steps:

[0103] s1. Evenly mix the raw milk, water, cream, whey protein powder, cuttlefish extract and white sugar in the above-mentioned parts by weight to obtain a mixed liquid;

[0104] s2, homogenizing the mixed liquid at 65°C;

[0105] s3, the homogenized liquid was cooled to 45°C, and then Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis lactis subsp. Langg JZ-08, Bifidobacterium bifidum, Bifidobacterium longum subsp. longum, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus rhamnosus were added and stirred evenly;

[0106] s4. The inoculated liquid is dispensed into fermentation containers and fermented at 45°C for 4.5 hours until the yogurt reaches a suitable acidity and coagulation state;

[0107] s5. After fermentation, cool to 6°C, refrigerate and ripen for 24 hours to obtain the finished fermented yogurt.

[0108] Embodiment 3:

[0109] A fermented yogurt containing cuttlefish extract, comprising the following raw materials weighed in parts by weight:

[0110] 75 parts of raw milk;

[0111] 5 parts water;

[0112] 5 parts of whipping cream;

[0113] 3 parts whey protein powder;

[0114] 2 parts of cuttlefish extract;

[0115] 8 parts of white sugar;

[0116] 0.3 copies of Streptococcus salivarius subsp. thermophilus;

[0117] Lactobacillus delbrueckii subsp. bulgaricus 0.3;

[0118] Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part;

[0119] Bifidobacterium bifidum 0.2 parts;

[0120] Bifidobacterium longum subsp. longum 0.2 parts;

[0121] 0.2 parts of Lactobacillus plantarum;

[0122] Lactobacillus acidophilus 0.2 parts;

[0123] Lactobacillus casei 0.2 parts;

[0124] 0.2 parts of Lactobacillus rhamnosus.

[0125] The method for preparing the fermented yogurt comprises the following steps:

[0126] s1. Evenly mix the raw milk, water, cream, whey protein powder, cuttlefish extract and white sugar in the above-mentioned parts by weight to obtain a mixed liquid;

[0127] s2, homogenizing the mixed liquid at 65°C;

[0128] s3, the homogenized liquid is cooled to 40°C, and then Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis lactis subsp. Langg JZ-08, Bifidobacterium bifidum, Bifidobacterium longum subsp. longum, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus rhamnosus are added and stirred evenly;

[0129] s4. The inoculated liquid is dispensed into fermentation containers and fermented at 40°C for 8 hours until the yogurt reaches a suitable acidity and coagulation state;

[0130] s5. After fermentation, cool to 6°C, refrigerate and ripen for 18 hours to obtain the finished fermented yogurt.

[0131] The nutritional composition of the fermented yogurt of Examples 1-3 is shown in the following table:

[0132]

[0133] It can be seen from the above embodiments that the fermented yogurt of the present invention is innovative in terms of raw material selection and preparation process, and can prepare a fermented yogurt product with excellent quality, rich nutrition and unique flavor.

[0134] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A fermented yogurt containing cuttlefish extract, characterized in that: Made from the following raw materials in parts by weight: 50-80 portions of raw milk; 5-30 parts water; 5-15 parts of whipping cream; 3-8 servings of whey protein powder; 2-6 parts of cuttlefish extract; 3-10 parts of white sugar; Streptococcus salivarius thermophilus subsp. 0.1-0.5; Lactobacillus delbrueckii subsp. bulgaricus 0.1-0.5; Bifidobacterium animalis lactis subsp. Langg JZ-08 0.05-0.3 parts; Bifidobacterium bifidum 0.05-0.3 parts; Bifidobacterium longum subsp. longum 0.05-0.3 parts; Lactobacillus plantarum 0.05-0.3 parts; Lactobacillus acidophilus 0.05-0.3 parts; Lactobacillus casei 0.05-0.3 parts; Lactobacillus rhamnosus 0.05-0.3 parts.

2. The fermented yogurt containing cuttlefish extract according to claim 1, characterized in that: Made from the following raw materials in parts by weight: 60 parts of raw milk; 20 parts water; 10 parts of whipping cream; 5 servings of whey protein powder; 4 parts of cuttlefish extract; 6 parts of white sugar; 0.3 copies of Streptococcus salivarius subsp. thermophilus; Lactobacillus delbrueckii subsp. bulgaricus 0.3; Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part; Bifidobacterium bifidum 0.2 parts; Bifidobacterium longum subsp. longum 0.2 parts; 0.2 parts of Lactobacillus plantarum; Lactobacillus acidophilus 0.2 parts; Lactobacillus casei 0.2 parts; 0.2 parts of Lactobacillus rhamnosus.

3. The fermented yogurt containing cuttlefish extract according to claim 1, characterized in that: Made from the following raw materials in parts by weight: 75 parts of raw milk; 5 parts water; 5 parts of whipping cream; 3 parts whey protein powder; 2 parts of cuttlefish extract; 8 parts of white sugar; 0.3 copies of Streptococcus salivarius subsp. thermophilus; Lactobacillus delbrueckii subsp. bulgaricus 0.3; Bifidobacterium animalis lactis subsp. LanggJZ-08 0.2 part; Bifidobacterium bifidum 0.2 parts; Bifidobacterium longum subsp. longum 0.2 parts; 0.2 parts of Lactobacillus plantarum; Lactobacillus acidophilus 0.2 parts; Lactobacillus casei 0.2 parts; 0.2 parts of Lactobacillus rhamnosus.

4. The fermented yogurt containing cuttlefish extract according to claim 1, characterized in that: The preparation method of the cuttlefish extract comprises the following steps: washing and mincing fresh cuttlefish, adding an appropriate amount of water, performing enzymolysis at 40-60° C. for 2-4 hours, centrifuging and collecting supernatant after enzymolysis, and concentrating and drying to obtain the cuttlefish extract.

5. A method for preparing the fermented yogurt containing cuttlefish extract according to any one of claims 1 to 4, characterized in that: The following steps are involved: s1. Evenly mix raw milk, water, cream, whey protein powder, cuttlefish extract and white sugar to obtain a mixed liquid; s2. Homogenize the mixed liquid at 60-70°C; s3, the homogenized liquid is cooled to 40-45°C, and then Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis lactis subsp. Langg JZ-08, Bifidobacterium bifidum, Bifidobacterium longum subsp. longum, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus rhamnosus are added and stirred evenly; s4. Dispense the inoculated liquid into fermentation containers and ferment at 40-45°C for 4-8 hours until the yogurt reaches a suitable acidity and coagulation state; s5. After fermentation, cool to 4-10℃, refrigerate and ripen for 12-24 hours to obtain the finished fermented yogurt.

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