CN102550686A - Tiger nut yogurt and preparation method thereof - Google Patents
Tiger nut yogurt and preparation method thereof Download PDFInfo
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- CN102550686A CN102550686A CN2010106118704A CN201010611870A CN102550686A CN 102550686 A CN102550686 A CN 102550686A CN 2010106118704 A CN2010106118704 A CN 2010106118704A CN 201010611870 A CN201010611870 A CN 201010611870A CN 102550686 A CN102550686 A CN 102550686A
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- nut
- brave nut
- sour milk
- brave
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Abstract
The invention relates to a product obtained by utilizing probiotics to ferment tiger nut syrup. The product has benefits of the tiger nut syrup and the added probiotics, has particular aroma and the properties similar to traditional yogurt and can contain more abundant mineral, vitamins and the like after other additives are added. The tiger nut yogurt is good nutrition-supplementing food for the aged, children and athletes.
Description
Technical field
The present invention relates to a kind of brave nut (oily Sha's beans) sour milk and preparation method thereof, it belongs to the fermented food manufacturing.
Technical background
The tiger nut is the rhizome shape piece that a kind of oily Sha section belongs to chufa, and he does not contain lactose and cholesterol, and it is high that calcic and VE measure, and is a kind of nutritious, fragrant and sweet good to eat ticbit.Be particularly suitable for the responsive crowd of the elderly and lactose.
Sour milk is that collection nutrition, health care, beautification function are the multi-functional healthy food of one, and widely known already, common people all know, are the food that people like.Therefore adding the sour milk food that milk powder ferments with cereal, beans also has report repeatly, but is that the sour milk food of fermentation raw material is not also seen description with brave nut.The present invention is worth for the nutritional utilization that improves brave nut; Become the cuisines that everybody accepts; Be with brave nut magma or in addition an amount of water, and then inoculation probiotics fermention and obtaining have a peat-reek and have the brave nut sour milk food of similar acidity, denseness, fragrance degree with sour milk.
Summary of the invention
The objective of the invention is to a kind of brave nut sour milk and preparation method thereof; Be to utilize brave nut pulp to be fermentation substrate; Cooperating probio to prepare the method for brave nut sour milk, is to utilize brave nut to prepare the technological process of brave nut pulp and utilize probio to prepare the perfect adaptation of the technological process of sour milk.Its concrete embodiment is following:
One, the technological process of brave nut pulp:
1, the screening of brave nut, cleaning, sterilizing.
2, steeped 4-8 hour with 40-70 ℃ water logging.
3, pulverize one time earlier with pulverizer, add an amount of water of brave nut then, advance the multistage outstanding turbid slurry that grinds the quality that obtains meeting the requirements of stone mill or colloid mill, advance the above centrifuge of 160 orders then and separate screenings, the milky that obtains brave nut is hanged turbid pulp.
4, the outstanding turbid pulp of brave nut is carried out pasteurize or 125 ℃ of high temperature sterilizations, and get into the homogenizer homogeneous of 40Mpa, be cooled to temperature 35-43 ℃ then, obtain being suitable for the brave nut pulp of probio growth and breeding temperature environment.
5,, should before advancing colloid mill, add like the need additive.As add sugar or other natural additives.
Two, the probio of brave nut pulp inoculation
1, through experiment; The probio that is suitable for brave nut fruit jam fermentation has saliva chain coccus thermophilous subspecies, lactic acid bacteria, lactic acid Bifidobacterium, lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus etc., and these bacterial classifications say that accurately the temperature of suitable breeding growth is 37-42 ℃.
2, earlier all devices apparatus sterilizing that will use, comprise both hands.
3, get the half cup pulp with cup Sheng again, get an amount of required bacterial classification (character, concentration according to bacterial classification are got in right amount), add in the cup, and stir.
4, pour the bacterium liquid in the cup in the good brave nut pulp of cooling into, stir, then jar bottle closure.
5, in 37-45 ℃ incubator, cultivated the bottle of sealing mouth about 4 hours again; Fermented 12-15 hour at least 0-4 ℃ of refrigeration then; Temperature must not be lower than-3 ℃. promptly obtain our required fermented product---and brave nut sour milk, its ph value is about 4.6.
Through above-mentioned technological process; We will obtain a kind of flavour, denseness and the fragrance brave nut sour milk close with the milk sour milk, make brave nut nutrition abundanter, more are prone to digestion; Improve the utilization rate of brave nut nutrition effectively, become suitable to people of all ages ticbit.
Embodiment one:
Tiger nut 100kg, lactic acid Bifidobacterium bacterium powder 100g. water is an amount of.
1,100kg tiger nut through screening, cleaning, sterilizing, steeped 4-8 hour with 40-70 ℃ water logging.Pulverize one time earlier with pulverizer, add an amount of water then, advance the multistage outstanding turbid slurry that grinds the quality that obtains meeting the requirements of stone mill or colloid mill, advance the above centrifuge of 160 orders then and separate screenings, the milky that obtains brave nut is hanged turbid pulp.
2, the outstanding turbid pulp of brave nut is carried out pasteurize or 125 ℃ of high temperature sterilizations, and get into the homogenizer homogeneous of 40Mpa, be cooled to temperature 35-43 ℃ then, obtain being suitable for the brave nut pulp of probio growth and breeding temperature environment.
3, earlier the inoculating facility sterilizing that will use, contain with a cup again and get the half cup pulp, 100g lactic acid bifidobacterium species, add in the cup, and stir.
4, pour the bacterium liquid in the cup in the good brave nut pulp of cooling into, stir, then jar bottle closure.
6,5, in 37-45 ℃ constant heat storage, cultivated the bottle of sealing mouthful about 4 hours again; Fermented 12-15 hour at least at 0-4 ℃ of refrigerating chamber then; Temperature must not be lower than-3 ℃. promptly obtain our required fermented product---and original flavor tiger nut sour milk, its ph value is about 4.6.
Claims (5)
1. brave nut sour milk and preparation method thereof is characterized in that with brave nut pulp be fermentate, is combined into leavening with probiotic group, is aided with other natural additive again, finally obtains the brave nut sour milk close with the traditional yogurt quality.
2. according to claim 1, it is characterized in that brave nut pulp is with solid material tiger nut 10-90%, makes through screening cleaning, pasteurize, immersion, pulverizing, one or more levels defibrination, screenings separation, high-temperature sterilization.
3. according to said brave nut sour milk of claim 1 and preparation method thereof, it is characterized in that its leavening is probio and combination, main probio is lactic acid bacteria, Bifidobacterium, streptococcus thermophilus subspecies, lactobacillus bulgaricus, Lactobacillus casei etc.
4. according to said brave nut sour milk of claim 1 and preparation method thereof, it is characterized in that other auxiliary additive mainly is natural food nutritions such as native protein, cellulose, compound sugar, pectin.
5. according to said brave nut sour milk of claim 1 and preparation method thereof; Characteristic is behind the inoculation jar bottle closure of brave nut pulp; Product also will be cultivated some hrs in the incubator of thermostatic chamber; And then refrigeration fermentation some hrs at low temperatures, finally obtain pH value and be about 4.6 brave nut sour milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106118704A CN102550686A (en) | 2010-12-20 | 2010-12-20 | Tiger nut yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106118704A CN102550686A (en) | 2010-12-20 | 2010-12-20 | Tiger nut yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102550686A true CN102550686A (en) | 2012-07-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106118704A Pending CN102550686A (en) | 2010-12-20 | 2010-12-20 | Tiger nut yogurt and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102550686A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101014249A (en) * | 2004-04-30 | 2007-08-08 | 康斯乔最高科学研究公司 | Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat |
| ES2304285A1 (en) * | 2006-03-22 | 2008-10-01 | Guillermo Lamsfus Lopez | Sybbiotic drink of horchata de chufas (Machine-translation by Google Translate, not legally binding) |
| CN101731710A (en) * | 2010-01-17 | 2010-06-16 | 李国平 | Chufa beverage and making method thereof |
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2010
- 2010-12-20 CN CN2010106118704A patent/CN102550686A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101014249A (en) * | 2004-04-30 | 2007-08-08 | 康斯乔最高科学研究公司 | Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat |
| ES2304285A1 (en) * | 2006-03-22 | 2008-10-01 | Guillermo Lamsfus Lopez | Sybbiotic drink of horchata de chufas (Machine-translation by Google Translate, not legally binding) |
| CN101731710A (en) * | 2010-01-17 | 2010-06-16 | 李国平 | Chufa beverage and making method thereof |
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Application publication date: 20120711 |