CN102047958A

CN102047958A - Peanut yogurt

Info

Publication number: CN102047958A
Application number: CN2009102296451A
Authority: CN
Inventors: 李振阳
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-10-30
Filing date: 2009-10-30
Publication date: 2011-05-11

Abstract

The invention discloses peanut yogurt, which consists of the following main raw materials in percentage by weight: 5 to 10 percent of peanut, 6 to 7 percent of sucrose, 0.08 to 1 percent of agar, 30 to 35 percent of fresh milk, 0.002 to 0.003 percent of lactobacillus bulgaricus, 0.005 to 0.01 percent of streptococcus thermophilus, 1 to 2 percent of spirulina and the balance of water. The prepared peanut yogurt has rich nutrition, a better health-care function, comfortable mouthfeel and unique flavor.

Description

A kind of peanut yoghourt

Technical field

The present invention relates to a kind of sour milk, particularly a kind of peanut yoghourt.

Background technology

The nutrition of milk itself is very abundant, contains 8 seed amino acids of needed by human such as casein, albumin.Yoghurt has not only kept the advantage of all fresh milks, and produces its distinctive benefit again by the fermentation of lactic acid bacteria, and for example, the free aminoacid content in the sour milk increases 10%-17% than fresh milk, contains a large amount of biodiasmins, has following health-care effect:

1. safeguard the gut flora ecological balance, form biological barrier, suppress of the invasion of harmful bacterium enteron aisle;

2. promote intestines peristalsis and thalline raised growth change osmotic pressure to prevent constipation by producing a large amount of SCFAs;

3. sour milk contains plurality of enzymes, promotes to digest and assimilate;

4. by suppressing the growth of saprophytic bacteria, suppressed the corrupt toxin that is produced, made liver and brain avoid the harm of these toxin, prevented aging at enteron aisle;

5. by suppressing the growth of saprophytic bacteria and some bacterium at enteron aisle.Thereby also suppressed the carcinogen that these bacterium produced, reached the purpose of anti-cancer;

6. raising immune function of human body, lactic acid bacteria can produce some materials that strengthen immunologic functions, can improve human immunity, ward off disease.

Though sour milk has so many benefits, when drinking, still to note stopping before going too far, otherwise be easy to cause hyperhydrochloria, influence the secretion of stomach lining and digestive ferment, reduce appetite, destroy the electrolyte balance in the human body.Especially at ordinary times with regard to hyperhydrochloria, usually feel more to drink deficiency-cold in spleen and stomach, abdominal distension person more.For healthy people, also should not once drink in a large number, drink one or two glass every day, every glass is proper in the 125 gram left and right sides.Peanut is a kind of food of high nutrition, and protein 25%～36% is contained in the inside, and fat content can reach 40%, also contains abundant vitamin B2, PP, A, D, E, calcium and iron etc. in the peanut.Peanut is set upright qi-restoratives, happy spleen and stomach, moistening lung for removing phlegm, nourishing regulating the qi flowing in the channels, inducing diuresis for removing edema, hemostasis lactogenesis, clearing in addition and is ended the effect of malaria.But peanut is nondigestible.

Summary of the invention

The objective of the invention is to overcome above-mentioned deficiency a kind of peanut yoghourt is provided.

The technical scheme that the present invention takes is:

A kind of peanut yoghourt, the percentage by weight of its primary raw material consists of:

Peanut 5%-10%, sucrose 6%-7%, agar 0.08%-1%, fresh milk 30%-35%, lactobacillus bulgaricus 0.002%-0.003%, streptococcus thermophilus 0.005%-0.01%, spirulina 1%-2% and excess water.

A kind of preparation method of peanut yoghourt may further comprise the steps:

(1) earlier with the peeling after 20-30 minute of immersion in the living peanut hot water;

(2) peanut after will removing the peel mixes by mass ratio 1: 0.5-0.8 with water and grinds and make peanut emulsion, and the peanut emulsion standing demix that makes is filtered, and isolates rich oil layer in upper strata and bottom solid, even peanut emulsion;

(3) with step (2) peanut emulsion and fresh milk mix, add lactobacillus bulgaricus and the aseptic fermentation of streptococcus thermophilus, fermentation temperature 40-50 ℃, fermentation time 1-2 days;

(4) sour milk after will fermenting adds the spirulina of pulverizing, and sucrose and agar stir, and low temperature is preserved.

The peanut yoghourt that the present invention makes, nutritious, health care is better, comfortable taste, unique flavor.

The specific embodiment

Embodiment 1

Peanut 5%, sucrose 7%, agar 0.08%, fresh milk 35%, lactobacillus bulgaricus 0.002%, streptococcus thermophilus 0.01%, spirulina 2% and excess water.

A kind of preparation method of peanut yoghourt may further comprise the steps:

(1) earlier with the peeling after 20 minutes of immersion in the living peanut hot water;

(2) peanut after will removing the peel mixes by mass ratio with water and grinds and make peanut emulsion at 1: 0.5, and the peanut emulsion standing demix that makes is filtered, and isolates rich oil layer in upper strata and bottom solid, even peanut emulsion;

(3) peanut emulsion that step (2) is got and fresh milk mix, and add lactobacillus bulgaricus and the aseptic fermentation of streptococcus thermophilus, 40 ℃ of fermentation temperatures, fermentation time 2 days;

Embodiment 2

Peanut 10%, sucrose 7%, agar 1%, fresh milk 30%, lactobacillus bulgaricus 0.003%, streptococcus thermophilus 0.005%, spirulina 1% and excess water.

A kind of preparation method of peanut yoghourt may further comprise the steps:

(2) earlier with the peeling after 30 minutes of immersion in the living peanut hot water;

(2) peanut after will removing the peel mixes by mass ratio with water and grinds and make peanut emulsion at 1: 0.8, and the peanut emulsion standing demix that makes is filtered, and isolates rich oil layer in upper strata and bottom solid, even peanut emulsion;

(3) peanut emulsion that step (2) is got and fresh milk mix, and add lactobacillus bulgaricus and the aseptic fermentation of streptococcus thermophilus, 50 ℃ of fermentation temperatures, fermentation time 1 day;

Embodiment 3

Peanut 8%, sucrose 6%, agar 1%, fresh milk 35%, lactobacillus bulgaricus 0.002%, streptococcus thermophilus 0.008%, spirulina 2% and excess water.

A kind of preparation method of peanut yoghourt may further comprise the steps:

(3) earlier with the peeling after 20 minutes of immersion in the living peanut hot water;

(2) peanut after will removing the peel mixes by mass ratio with water and grinds and make peanut emulsion at 1: 0.6, and the peanut emulsion standing demix that makes is filtered, and isolates rich oil layer in upper strata and bottom solid, even peanut emulsion;

Claims

1. peanut yoghourt is characterized in that the percentage by weight of its primary raw material consists of:

Peanut 5%-10%, sucrose 6%-7%, agar 0.08%-1%, fresh milk 30%-35%, lactobacillus bulgaricus 0.002%-0.003%, streptococcus thermophilus 0.005%-0.01%, spirulina 1%-2%, excess water.

2. according to the preparation method of the described a kind of peanut yoghourt of claim 1, it is characterized in that may further comprise the steps: