CN101530132A - Yoghourt containing ginger and preparation method thereof - Google Patents
Yoghourt containing ginger and preparation method thereof Download PDFInfo
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- CN101530132A CN101530132A CN200910082545A CN200910082545A CN101530132A CN 101530132 A CN101530132 A CN 101530132A CN 200910082545 A CN200910082545 A CN 200910082545A CN 200910082545 A CN200910082545 A CN 200910082545A CN 101530132 A CN101530132 A CN 101530132A
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Abstract
The invention provides yoghourt containing ginger and a preparation method thereof, wherein the concentration of ginger juice uses the extraction step of decocting, the active ingredients in juice and dry matter can be fully extracted, and the usage factors of dry ginger and old ginger can be fully utilized particularly. Moreover, in the yoghourt containing ginger and the preparation method thereof provided by the invention, prepared concentrated ginger juice is directly mixed with the yoghourt, and the preparations of the yoghourt and the concentrated ginger juice are mutually independent without interference and containment, thereby simplifying operation flow and improving production efficiency. Furthermore, fresh concentrated ginger juice can be added to the yoghourt with different flavors at any moment, thereby avoiding the defects of metamorphism, nutritional ingredient conversion and loss of additives in the fermentation process of the yoghourt.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly a kind of sour milk that contains ginger and preparation method thereof belongs to food technology field.
Background technology
At present the commercially available yoghourt taste is various, has added a lot of compositions in the various sour milks attracting the audient, but the composition that is added in the existing sour milk often paid attention to nutrition and ignored mouthfeel, has perhaps paid attention to mouthfeel and has ignored nutrition, is seldom taken into account.
Common fruity and fruit yogurt have improved the local flavor of sour milk, and have improved some nutrition slightly, but food therapy effect is limited, and wherein the component content of institute's tool curative effect is extremely low, empty tool the effect of publicity.
In addition, existing fruit yogurt generally all is that the fruit material is added to before Yoghourt fermentation in the milk, obtains through inoculation fermentation then, is difficult to the nutritional labeling that keeps fruit to expect, the mouthfeel that guarantees product; And for avoiding fruit material is rotten during the fermentation, deliquescing, often need complicated sterilization, fresh-keeping step, and the processing of fruit material and the fermentation requirements of process of sour milk be connected closely, the delay of any one link all can cause the failure of whole process of preparation.
What often add in some fruit-flavoured yogurt is the fruit juice that squeezes, and separating of pulp and fruit juice is comparatively complicated; The bright fruit juice that presses often needs to add some chemical compositions for fear of oxidation, is difficult to allow masses that this is turned a blind eye under the idea of advocating natural food now.And, possesses the adding ingredient of food therapy effect for some, the ginger that is added among the present invention for example, the concentration of a lot of compositions in juice wherein is not high, and the solubility of the active ingredient in the dry in water is not high yet, if by the mode of squeezing the juice, a lot of active ingredients all can't extract fully, and utilization rate is not high.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of sour milk that contains ginger, has the flavour and the food therapy effect of ginger.
Another technical problem that the present invention will solve provides a kind of preparation method of concentrated ginger juice, and it is easy and simple to handle, and flow process is independent, and has guaranteed the natural and fresh of ginger juice, has improved the utilization rate of ginger.
Another technical problem that the present invention will solve provides a kind of preparation method who contains the sour milk of ginger, it mixes acquisition by the sour milk that will prepare with concentrated ginger juice, make that the preparation of the preparation of sour milk and concentrated ginger juice is separate, simplified operating process, improve production efficiency, overcome the defective of prior art.
For solving the problems of the technologies described above, the invention provides a kind of concentrated preparation of ginger juice, this method comprises the steps:
1) is cut into ginger splices with slicer, ginger splices thickness 1-2mm after the ginger peeling is cleaned;
2) above-mentioned ginger splices is mixed by 4: 5 weight ratio with water, boil the boiling after used instead 90 ℃ of fried 3-4 hours;
3) well-done ginger splices is filtered, it is standby to obtain Jiang Shui;
4) white granulated sugar of 400-600 weight portion, the HFCS of 200-300 weight portion, the CMC of 2-4 weight portion are put into the vessel in heating of the above-mentioned standby Jiang Shui that the 100-400 weight portion is housed, keep the temperature heating after being heated to 98 ℃, the survey pol stops heating after reaching the 51-54 degree;
5) filter the back and obtain to concentrate ginger juice.
Preferably, further comprise in the described step 5), the concentrated ginger juice that leaches is put to clean container, keep the temperature more than 95 ℃ to carry out packing, seal, after the can vessel port is inverted, make its complete sterilization, put the vanning of cold back.
The present invention also provides a kind of preparation method who contains the sour milk of ginger, this method comprises the steps: the cooling concentration ginger juice of 5-10 weight portion and the yoghurt for preparing are mixed and made into the yoghurt that contains ginger of 1000 weight portions, wherein, described concentrated ginger juice is according to aforementioned concentrated preparation of ginger juice preparation.
The present invention provides a kind of yoghurt that contains ginger again, contains to concentrate ginger juice 5-10 weight portion in the described yoghurt of per 1000 weight portions; Wherein, described concentrated ginger juice is according to aforementioned concentrated preparation of ginger juice preparation.
A kind of preparation method of concentrated ginger juice is provided among the present invention, wherein, ginger is that a kind of common flavouring can be used as medicine again, hot, the tepor of ginger flavor, the traditional Chinese medical science thinks that ginger has the inducing sweat effect of cold, warming middle energizer to arrest vomiting, hepatic cholagogic, anti-inflammatory, repercussive and analgesic, preventing phlegm from forming and stopping coughing of loosing, and can control anemofrigid cold, gastrofrigid vomiting, cold productive cough and cough.In recent years by to ginger chemical composition, pharmacology, and the further investigation of clinical aspects find that ginger has remarkable therapeutic action aspect angiocardiopathy.The reducing blood lipid of ginger energy, norcholesterol, anti-platelet aggregation, anti peroxidation of lipid improve the brain circulatory function, repair impaired atherosclerotic wall, and the effect of prevention and treatment atherosclerosis disease is arranged.Modern scientific research has been found the more multiaction of ginger, as anti-ageing, detoxifcation, anti-corona, antitumor and strengthen immunization or the like.
In the concentrated preparation of ginger juice of the present invention, ginger has adopted fried extraction step, can fully extract the active ingredient in juice and the dry, especially can give full play to the utilization rate of rhizoma zingiberis, old ginger.And the fried process of concentrated ginger juice itself need not to add chemical compositions such as antioxidant, guaranteed the natural and fresh of ginger juice.Owing to do not adopt the mode of squeezing the juice to extract ginger juice, equipment is simple in addition, easy operating, and the filtration of ginger splices and ginger juice is also relative convenient.
In addition, in yoghurt that contains ginger provided by the present invention and preparation method thereof, the concentrated ginger juice for preparing is directly mixed with sour milk, the preparation of sour milk and concentrated ginger juice is separate, does not disturb mutually, pins down, and has simplified operating process, has improved production efficiency.And, can also in differently flavoured sour milk, add fresh concentrated ginger juice at any time, the defective of having avoided additive to transform, lose in Yoghourt fermentation process mesometamorphism, nutritional labeling.
The specific embodiment
Below in conjunction with specific embodiments the present invention is done more detailed description.It will be appreciated by those skilled in the art that following embodiment all is used for the present invention's scope required for protection is carried out the description of exemplary, summarize the relative scope of each parameter of the present invention, thereby it can not be interpreted as a kind of concrete restriction of the present invention with this.
Embodiment 1
Present embodiment provides a kind of concentrated preparation of ginger juice, comprises the steps:
Charging: buying does not have corruption, and fresh fresh ginger is marched into the arena;
Ginger processing: the ginger peeling is cleaned, the root of the tooth place is dug totally;
Ginger section: ginger is cut into ginger splices with slicer, ginger splices thickness 1-2mm;
Ginger is fried: after water boils boiling, used the ginger splices that has cuting slice instead 90 degree fried 3～4 hours, ginger splices mixes according to 4: 5 weight ratio with water;
Filtration takes the dish out of the pot: well-done ginger splices is filtered, and it is standby to obtain Jiang Shui;
Concentrate heating: the white granulated sugar of 400 weight portions, the HFCS of 200 weight portions, the CMC (sodium carboxymethylcellulose) of 2 weight portions are put into the vessel in heating of the above-mentioned standby Jiang Shui that 100 weight portions are housed, keep the temperature heating after being heated to 98 ℃, the survey pol stops heating after reaching the 51-54 degree;
Filtration takes the dish out of the pot: filter the back and obtain to concentrate ginger juice;
Can: the concentrated ginger juice that will leach is put to clean container, keeps the temperature more than 95 ℃ to carry out packing, seal, and after the can vessel port is inverted, and makes its complete sterilization, puts the vanning of cold back.
In the concentrated preparation of ginger juice of the present invention, comprise the step that ginger is fried, can fully extract the active ingredient in ginger juice and the dry, especially can give full play to the utilization rate of rhizoma zingiberis, old ginger.And the fried process of concentrated ginger juice itself need not to add chemical compositions such as antioxidant, guaranteed the natural and fresh of ginger juice.Owing to do not adopt the mode of squeezing the juice to extract ginger juice, equipment is simple in addition, easy operating, and the filtration of ginger splices and ginger juice is also relative convenient.
Embodiment 2
Present embodiment provides another kind of concentrated preparation of ginger juice, comprises the steps:
Charging: buying does not have corruption, and fresh fresh ginger is marched into the arena;
Ginger processing: the ginger peeling is cleaned, the root of the tooth place is dug totally;
Ginger section: ginger is cut into ginger splices with slicer, ginger splices thickness 1-2mm;
Ginger is fried: after water boils boiling, used the ginger splices that has cuting slice instead 90 degree fried 3～4 hours, ginger splices mixes according to the weight ratio of 4:5 with water;
Filtration takes the dish out of the pot: well-done ginger splices is filtered, and it is standby to obtain Jiang Shui;
Concentrate heating: the white granulated sugar of 600 weight portions, the HFCS of 300 weight portions, the CMC of 4 weight portions are put into the vessel in heating of the above-mentioned standby Jiang Shui that 400 weight portions are housed, keep the temperature heating after being heated to 98 ℃, the survey pol stops heating after reaching the 51-54 degree;
Filtration takes the dish out of the pot: filter the back and obtain to concentrate ginger juice;
Can: the concentrated ginger juice that will leach is put to clean container, keeps the temperature more than 95 ℃ to carry out packing, seal, and after the can vessel port is inverted, and makes its complete sterilization, puts the vanning of cold back.
Embodiment 3
A kind of preparation method who contains the sour milk of ginger, this method comprises the steps:
Select the fresh yoghurt of any one taste for use, prepare 1000 kilograms the sour milk that contains ginger, wherein, get among the embodiment 18 kilograms of the concentrated ginger juice of preparation, adding 992 kilograms of above-mentioned fresh yoghurts under the state of cooling mixes, stir the sour milk that obtained to contain ginger in 20-30 minute later on, carry out can at last.
In yoghurt that contains ginger provided by the present invention and preparation method thereof, the concentrated ginger juice for preparing is directly mixed with sour milk, the preparation of sour milk and concentrated ginger juice is separate, does not disturb mutually, pins down, and has simplified operating process, has improved production efficiency.And, can also in differently flavoured sour milk, add fresh concentrated ginger juice at any time, the defective of having avoided additive to transform, lose in Yoghourt fermentation process mesometamorphism, nutritional labeling.
Embodiment 4
Contain among the preparation method of sour milk of ginger present embodiment a kind of: the fresh yoghurt of selecting any one taste for use, prepare 1000 kilograms the sour milk that contains ginger, wherein, get among the embodiment 1 10 kilograms of the concentrated ginger juice of preparation, adding 990 kilograms of above-mentioned fresh yoghurts under the state of cooling mixes, stir the sour milk that obtained to contain ginger in 20-30 minute later on, carry out can at last.
Embodiment 5
Contain among the preparation method of sour milk of ginger present embodiment a kind of: the fresh yoghurt of selecting any one taste for use, prepare 1000 kilograms the sour milk that contains ginger, wherein, get among the embodiment 25 kilograms of the concentrated ginger juice of preparation, adding 995 kilograms of above-mentioned fresh yoghurts under the state of cooling mixes, stir the sour milk that obtained to contain ginger in 20-30 minute later on, carry out can at last.
Embodiment 6
Present embodiment provides another kind of concentrated preparation of ginger juice, comprises the steps:
Charging: buying does not have corruption, and fresh fresh ginger is marched into the arena;
Ginger processing: the ginger peeling is cleaned, the root of the tooth place is dug totally;
Ginger section: ginger is cut into ginger splices with slicer, ginger splices thickness 1-2mm;
Ginger is fried: after water boils boiling, used the ginger splices that has cuting slice instead 90 degree fried 3～4 hours, ginger splices mixes according to the weight ratio of 4:5 with water;
Filtration takes the dish out of the pot: well-done ginger splices is filtered, and it is standby to obtain Jiang Shui;
Concentrate heating: the white granulated sugar of 500 weight portions, the HFCS of 250 weight portions, the CMC of 3.5 weight portions are put into the vessel in heating of the above-mentioned standby Jiang Shui that 300 weight portions are housed, keep the temperature heating after being heated to 98 ℃, the survey pol stops heating after reaching the 51-54 degree;
Filtration takes the dish out of the pot: filter the back and obtain to concentrate ginger juice;
Can: the concentrated ginger juice that will leach is put to clean container, keeps the temperature more than 95 ℃ to carry out packing, seal, and after the can vessel port is inverted, and makes its complete sterilization, puts the vanning of cold back.
The above only is the schematic specific embodiment of the present invention, is not in order to limit scope of the present invention.Any those skilled in the art, equivalent variations, the modification of being done under the prerequisite that does not break away from design of the present invention and principle and combining all should belong to the scope of protection of the invention.
Claims (4)
1, a kind of concentrated preparation of ginger juice is characterized in that, this method comprises the steps:
1) is cut into ginger splices with slicer, ginger splices thickness 1-2mm after the ginger peeling is cleaned;
2) above-mentioned ginger splices is mixed by the weight ratio of 4:5 with water, boil the boiling after used instead 90 ℃ of fried 3-4 hours;
3) well-done ginger splices is filtered, it is standby to obtain Jiang Shui;
4) white granulated sugar of 400-600 weight portion, the HFCS of 200-300 weight portion, the CMC of 2-4 weight portion are put into the vessel in heating of the above-mentioned standby Jiang Shui that the 100-400 weight portion is housed, keep the temperature heating after being heated to 98 ℃, the survey pol stops heating after reaching the 51-54 degree;
5) filter the back and obtain to concentrate ginger juice.
2, preparation method as claimed in claim 1 wherein, further comprises in the described step 5), the concentrated ginger juice that leaches is put to clean container, kept the temperature more than 95 ℃ to carry out packing, seal, after the can vessel port is inverted, make its complete sterilization, put the vanning of cold back.
3, a kind of preparation method who contains the sour milk of ginger, it is characterized in that, this method comprises the steps: the cooling concentration ginger juice of 5-10 weight portion and the yoghurt for preparing are mixed and made into the yoghurt that contains ginger of 1000 weight portions, wherein, described concentrated ginger juice is according to claim 1 or 2 described concentrated preparation of ginger juice preparations.
4, a kind of yoghurt that contains ginger is characterized in that, contains in the described yoghurt of per 1000 weight portions to concentrate ginger juice 5-10 weight portion; Wherein, described concentrated ginger juice is according to claim 1 or 2 described concentrated preparation of ginger juice preparations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910082545A CN101530132A (en) | 2009-04-24 | 2009-04-24 | Yoghourt containing ginger and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910082545A CN101530132A (en) | 2009-04-24 | 2009-04-24 | Yoghourt containing ginger and preparation method thereof |
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| CN101530132A true CN101530132A (en) | 2009-09-16 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422883A (en) * | 2011-10-25 | 2012-04-25 | 内蒙古伊利实业集团股份有限公司 | Yoghourt with ginger extract and preparation method thereof |
| CN102429026A (en) * | 2011-10-25 | 2012-05-02 | 内蒙古伊利实业集团股份有限公司 | Ginger extracting solution-containing flavoring emulsion and preparation method thereof |
| CN102524392A (en) * | 2010-12-22 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Drinking yoghourt and production method thereof |
| CN102894082A (en) * | 2012-10-30 | 2013-01-30 | 南通金巨霸机械有限公司 | Healthcare milk tea |
| CN104686664A (en) * | 2015-02-05 | 2015-06-10 | 四川大学 | Rose and ginger milk beverage and preparation method thereof |
-
2009
- 2009-04-24 CN CN200910082545A patent/CN101530132A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524392A (en) * | 2010-12-22 | 2012-07-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Drinking yoghourt and production method thereof |
| CN102524392B (en) * | 2010-12-22 | 2013-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Drinking yoghourt and production method thereof |
| CN102422883A (en) * | 2011-10-25 | 2012-04-25 | 内蒙古伊利实业集团股份有限公司 | Yoghourt with ginger extract and preparation method thereof |
| CN102429026A (en) * | 2011-10-25 | 2012-05-02 | 内蒙古伊利实业集团股份有限公司 | Ginger extracting solution-containing flavoring emulsion and preparation method thereof |
| CN102429026B (en) * | 2011-10-25 | 2013-09-25 | 内蒙古伊利实业集团股份有限公司 | Ginger extracting solution-containing flavoring emulsion and preparation method thereof |
| CN102894082A (en) * | 2012-10-30 | 2013-01-30 | 南通金巨霸机械有限公司 | Healthcare milk tea |
| CN104686664A (en) * | 2015-02-05 | 2015-06-10 | 四川大学 | Rose and ginger milk beverage and preparation method thereof |
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Open date: 20090916 |