CN102038035A - Method for preparing apple medlar yogurt - Google Patents
Method for preparing apple medlar yogurt Download PDFInfo
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- CN102038035A CN102038035A CN2009101748790A CN200910174879A CN102038035A CN 102038035 A CN102038035 A CN 102038035A CN 2009101748790 A CN2009101748790 A CN 2009101748790A CN 200910174879 A CN200910174879 A CN 200910174879A CN 102038035 A CN102038035 A CN 102038035A
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Abstract
The invention provides a method for preparing apple medlar yogurt, comprising the specific steps of sugar addition, preheating, homogenizing, sterilizing, cooling, leavening agent preparation, fermenting, cooling and the like. The apple medlar yogurt has the function of prebiotics and can improve the immunological competence of organisms. The apple medlar yogurt is characterized in that fruit and vegetable juice with medicine and food dual purposes can be used for supplementing, maintaining, relieving and smoothening and can achieve the efficacies of suppressing an upward disease tendency, strengthening the weakness, reducing the excessiveness and supplementing the deficiency.
Description
Technical field
The present invention relates to a kind of preparation method of sour milk, be specially a kind of preparation method of apple matrimony vine sour milk.
Technical background
Sour milk has been a kind of global dairy products that are popular in now, by consumers in general are liked.Because the matter structure and the alimentary health-care function of the local flavor of sour milk uniqueness, exquisiteness cause that more and more people pay close attention to.Sour milk has comprehensive nutritive value, according to the interrelated data introduction, the nutritive value of sour milk is quite high, be easier to digest and assimilate than fresh milk, this is because in the acidified milk energetic lactic acid bacteria is arranged, and can strengthen digestion, promote appetite, strengthen the wriggling of intestines and the metabolism of body, therefore often drinking sour milk can play the effect that dietotherapy is taken in concurrently, goes a long way to strengthen the health of human body.
Sour milk also has peculiar effect: drink sour milk and can overcome the lactose inadaptation, some people has allergy to the lactose in the fresh milk, feed is suffered from diarrhoea after the fresh milk, borborygmus, indigestion, there is lactase activity in the fresh sour milk, promote the decomposition of lactose, preventing lactose intolerance, so the insufficient people of lactase, can feel at ease to eat; Sour milk can also reduce cholesterol, contains 3-3 hydroxyl-3 methylglutaric acid and lactic acid in the sour milk, often drinks sour milk and can obviously reduce cholesterol, thereby can prevent to grind always people's angiocardiopathy; Sour milk has prevention effect to constipation and bacterial diarrhea, and the organic acid that produces in the sour milk can increase enterocinesia, stimulates gastric secretion, and suppresses the intestinal toxic germ.
The development of fruits and vegetables sour milk is a new developing direction of current health food, and the fruit and vegetables health sour milk is exactly can add the Juice of medicine-food two-purpose such as matrimony vine juice, cider mixed culture fermentation and make in cow's milk.Its health care is conspicuous, can not only play prebiotic function, can also improve the human body immunocompetence.Its unique distinction is the Juice of these medicine-food two-purposes, can complementary energy keeps, can delay can and, so can play the effect of " but high person it, Sinking disorders should be treated with drugs of raising property, subduing excessive pathogen, the deficiency benefit ".
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of apple matrimony vine sour milk.Preparation method of the present invention may further comprise the steps to be finished:
1) sugaring:
The method of sugaring is earlier raw milk to be heated to about 40-50 ℃, adds granulated sugar again.
2) preheating, homogeneous
The raw material base fluid is preheated to 55～65 ℃ adds cider and matrimony vine juice, homogenizing temperature is advisable with 50～60 ℃, and homogenization pressure is 17.0～20.0Mpa.
3) sterilization, cooling
The raw material base fluid is with 90 ℃ of high temperature sterilization 10min.
4) leavening preparation
Get fresh milk 500ml in triangular flask, through 90 ℃, the 30min sterilization is cooled to 45 ℃ of interpolation 2%～3% mother cultures and is cultured to curdled milk under 42～44 ℃ of condition.
5) fermentation
At 42 ℃, 3h (short time cultivation) fermentation, in the Yoghourt fermentation process, the initial ratio of two bacterium is 1: 1-1.2: 1.
6) cooling
Curdled milk at first is put in naturally cools in the air between 15～20 ℃, and then be cooled to and promptly obtain product below 10 ℃.
Claims (1)
1. the preparation method of an apple matrimony vine sour milk is characterized in that, this preparation method may further comprise the steps:
1) sugaring:
The method of sugaring is earlier raw milk to be heated to about 40-50 ℃, adds granulated sugar again.
2) preheating, homogeneous
The raw material base fluid is preheated to 55～65 ℃ adds cider and matrimony vine juice, homogenizing temperature is advisable with 50～60 ℃, and homogenization pressure is 17.0～20.0Mpa.
3) sterilization, cooling
The raw material base fluid is with 90 ℃ of high temperature sterilization 10min.
4) leavening preparation
Get fresh milk 500ml in triangular flask, through 90 ℃, the 30min sterilization is cooled to 45 ℃ of interpolation 2%～3% mother cultures and is cultured to curdled milk under 42～44 ℃ of condition.
5) fermentation
At 42 ℃, 3h (short time cultivation) fermentation, in the Yoghourt fermentation process, the initial ratio of two bacterium is 1: 1-1.2: 1.
6) cooling
Curdled milk at first is put in naturally cools in the air between 15～20 ℃, and then be cooled to and promptly obtain product below 10 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101748790A CN102038035A (en) | 2009-10-20 | 2009-10-20 | Method for preparing apple medlar yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101748790A CN102038035A (en) | 2009-10-20 | 2009-10-20 | Method for preparing apple medlar yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102038035A true CN102038035A (en) | 2011-05-04 |
Family
ID=43904856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101748790A Pending CN102038035A (en) | 2009-10-20 | 2009-10-20 | Method for preparing apple medlar yogurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102038035A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN103783159A (en) * | 2014-01-29 | 2014-05-14 | 吴忠市物华乳品饮料有限公司 | Health-preservation active culture fresh milk fermentation type wolfberry drink |
| CN103976020A (en) * | 2014-06-03 | 2014-08-13 | 嘎琴 | Lycium ruthenicum yogurt and preparation method thereof |
| CN104798882A (en) * | 2015-04-24 | 2015-07-29 | 广东医学院 | Mulberry and Chinese wolfberry health yoghourt and preparation method thereof |
-
2009
- 2009-10-20 CN CN2009101748790A patent/CN102038035A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102812998A (en) * | 2012-07-31 | 2012-12-12 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN102812998B (en) * | 2012-07-31 | 2013-10-09 | 安徽省天旭茶业有限公司 | Black tea yoghourt and preparation method of black tea yoghourt |
| CN103783159A (en) * | 2014-01-29 | 2014-05-14 | 吴忠市物华乳品饮料有限公司 | Health-preservation active culture fresh milk fermentation type wolfberry drink |
| CN103783159B (en) * | 2014-01-29 | 2016-02-24 | 吴忠市物华乳品饮料有限公司 | Active bacteria fresh milk fermented type medlar health preserving drink |
| CN103976020A (en) * | 2014-06-03 | 2014-08-13 | 嘎琴 | Lycium ruthenicum yogurt and preparation method thereof |
| CN104798882A (en) * | 2015-04-24 | 2015-07-29 | 广东医学院 | Mulberry and Chinese wolfberry health yoghourt and preparation method thereof |
| CN104798882B (en) * | 2015-04-24 | 2018-08-03 | 广东医学院 | A kind of mulberries Chinese wolfberry health-care Yoghourt and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhao Jing Document name: Notification of before Expiration of Request of Examination as to Substance |
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| DD01 | Delivery of document by public notice |
Addressee: Zhao Jing Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110504 |