CN102835452B - Buckwheat tea yoghourt and preparation method thereof - Google Patents
Buckwheat tea yoghourt and preparation method thereof Download PDFInfo
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- CN102835452B CN102835452B CN 201210271347 CN201210271347A CN102835452B CN 102835452 B CN102835452 B CN 102835452B CN 201210271347 CN201210271347 CN 201210271347 CN 201210271347 A CN201210271347 A CN 201210271347A CN 102835452 B CN102835452 B CN 102835452B
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Abstract
The invention discloses a buckwheat tea yoghourt which is prepared by the following raw materials of fresh milk, buckwheat, rutin tea, black bean peel, lactic acid bacteria, gelatin, chilli leaves, fructo-oligosaccharide, isomaltooligosacharide and water, and through the steps of preparation of buckwheat tea juice, sterilization, allocation, incculated fermentation, etc. The buckwheat tea yoghourt has a moderate proportion of the fresh milk and the buckwheat tea; and the buckwheat tea participates in the fermentation of the yoghourt, so that the buckwheat tea yoghourt has pure tea aroma, rich milk fragrance and fine and smooth mouthfeel. The buckwheat tea aroma can be mixed well with the yoghourt fragrance, so that the buckwheat tea can be easily accepted by people. The buckwheat tea is helpful for physical health, and can enhance immunity of human body.
Description
Technical field
The present invention relates to a kind of bitter buckwheat boheic acid milk and preparation method thereof, belong to food processing technology field.
Background technology
Sour milk is a primary raw material with fresh milk or reconstituted milk usually, through homogeneous, pasteurize, and a kind of fermented dairy product that is rich in probio of technologies such as lactobacillus-fermented preparation.Sour milk is good health-preserving beverage, and it has the lactose of overcoming inadaptation, reduces cholesterol, regulates effects such as the constipation prevention is bacillary, inhibition cancer, beautifying face and moistering lotion.Also contain a lot of vitamins in the sour milk, wherein vitamin A and vitamin B2 all are of value to eyes; Amino acid in the sour milk is of value to hair; Simultaneously,, prevent constipation, suppress harmful substance such as phenol indoles and aminated compounds and in enteron aisle, produce and accumulate, thereby can prevent cell senescence, make skin fair and vigorous and graceful because sour milk can improve digestive function.
Bitter buckwheat is the very few medicine-food two-purpose crop of occurring in nature, puts down in writing according to Compendium of Material Medica: bitter buckwheat bitter, and property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, refining the five internal organs slag is dirty; All on the books to bitter buckwheat in Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature: can calm the nerves, the swollen wind pain of lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing, long-pendingization of dispelling are stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, effects such as anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, beauty treatment.Common in the market sour milk mostly is the fruits sour milk, and such as strawberry sour milk, apple sour milk etc., the teas sour milk is seldom seen, and particularly adds the sour milk of bitter buckwheat tea.
Summary of the invention
The objective of the invention is to avoid the weak point of above-mentioned prior art existence, provide a kind of mouthfeel novelty, nutritious bitter buckwheat boheic acid to suckle and preparation method thereof, be worth and enriched the kind of sour milk with the health care that improves sour milk.
The technical solution used in the present invention is as follows:
Bitter buckwheat boheic acid milk, it is characterized in that the bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 650-780, bitter buckwheat 20-30, Lu Dingcha 10-15, Testa sojae atricolor 10-15, lactic acid bacteria 0.5-1, gelatin 5-10, capsicum leaf 10-15, FOS 10-15, isomalto-oligosaccharide 10-15, surplus are water
One of each prescription in the weight portion of each raw material components such as the following table in the described bitter buckwheat boheic acid milk:
The preparation method of bitter buckwheat boheic acid milk may further comprise the steps:
(1) preparation of bitter buckwheat tea juice
Bitter buckwheat, Lu Dingcha, Testa sojae atricolor are immersed in the 80-90 ℃ of an amount of water, soak 20-30 min, centrifugation is then filtered, and discards to soak slag and promptly get bitter buckwheat tea juice;
(2) sterilization
Fresh milk and bitter buckwheat tea juice are carried out sterilization, and temperature is controlled at 85-90 ℃, insulation 20-30 min;
(3) allotment
Fresh milk after the sterilization and bitter buckwheat tea juice are sent into material-compound tank, by above-mentioned prescription gelatin, capsicum leaf, FOS, isomalto-oligosaccharide are put into material-compound tank again, and stirring makes it to mix;
(4) inoculation fermentation
Dispensed solution is cooled to 42-45 ℃, lactobacillus inoculum to cooled mixing Ruzhong, is cultivated 5-6 h and promptly got final products after the packing in 42 ℃ constant incubator.
Described being filtered into earlier filtered through 200 order duplex strainers, filters to remove impurity and insoluble matter wherein through diatom filter essence again.
Beneficial effect of the present invention is as follows:
1) fresh milk and bitter buckwheat tea blend proportion are moderate in the bitter buckwheat boheic acid milk of the present invention, bitter buckwheat tea participates in Yoghourt fermentation, tea perfume (or spice) is pure, the milk flavor is strong, delicate mouthfeel and lubricating, bitter buckwheat tea is fragrant to be merged better with sour milk fragrance, for the people accepts, long-term drinking helps healthy, can improve body immunity easily.
2, preparation method of the present invention is simple, and is easy to operate, and production cost is low, is convenient to generally promote, and is easy to realize standardization, standardization, batch production production.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
The bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 665, bitter buckwheat 20, Lu Dingcha 12, Testa sojae atricolor 10, lactic acid bacteria 0.5, gelatin 5, capsicum leaf 10, FOS 10, isomalto-oligosaccharide 10, surplus are water
The preparation method of bitter buckwheat boheic acid milk may further comprise the steps:
(1) preparation of bitter buckwheat tea juice
Bitter buckwheat, Lu Dingcha, Testa sojae atricolor are immersed in 90 ℃ of an amount of water, soak 30 min, centrifugation is then filtered, and discards to soak slag and promptly get bitter buckwheat tea juice;
(2) sterilization
Fresh milk and bitter buckwheat tea juice are carried out sterilization, and temperature is controlled at 85 ℃, is incubated 25 min;
(3) allotment
Fresh milk after the sterilization and bitter buckwheat tea juice are sent into material-compound tank, by above-mentioned prescription gelatin, capsicum leaf, FOS, isomalto-oligosaccharide are put into material-compound tank again, and stirring makes it to mix;
(4) inoculation fermentation
Dispensed solution is cooled to 45 ℃, lactobacillus inoculum to cooled mixing Ruzhong, is cultivated 5-6 h and promptly got final products after the packing in 42 ℃ constant incubator.
Described being filtered into earlier filtered through 200 order duplex strainers, filters to remove impurity and insoluble matter wherein through diatom filter essence again.
Embodiment 2
The bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 692, bitter buckwheat 23, Lu Dingcha 12, Testa sojae atricolor 12, lactic acid bacteria 0.6, gelatin 6, capsicum leaf 12, FOS 11, isomalto-oligosaccharide 11, surplus are water.The preparation method of bitter buckwheat boheic acid milk is with embodiment 1.
Embodiment 3
The bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 734, bitter buckwheat 25, Lu Dingcha 13, Testa sojae atricolor 13, lactic acid bacteria 0.06, gelatin 7, capsicum leaf 12, FOS 12, isomalto-oligosaccharide 12, surplus are water.The preparation method of bitter buckwheat boheic acid milk is with embodiment 1.
Embodiment 4
The bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 768, bitter buckwheat 27, Lu Dingcha 14, Testa sojae atricolor 14, lactic acid bacteria 0.07, gelatin 8, capsicum leaf 14, FOS 13, isomalto-oligosaccharide 13, surplus are water.The preparation method of bitter buckwheat boheic acid milk is with embodiment 1.
Embodiment 5
Randomly draw 100 people according to the fragrance of bitter buckwheat boheic acid milk, mouthfeel, structural state etc. to bitter buckwheat boheic acid milk of the present invention to carrying out sensory evaluation scores, the sensory evaluation scores standard sees Table 1.
The bitter buckwheat boheic acid milk of table 1 sensory evaluation scores standard
100 people's marking result is as follows:
| Mark | 5 | 4 | 3 | 2 | 1 |
| Number | 38 | 52 | 10 | 0 | 0 |
By above-mentioned marking result as can be known, bitter buckwheat boheic acid milk of the present invention be equally divided into 4.28, illustrate that the present invention can meet popular demand, become a mouthfeel novelty, nutritious bitter buckwheat boheic acid is suckled.
Claims (4)
1. a bitter buckwheat boheic acid is suckled, it is characterized in that the bitter buckwheat boheic acid milk of per 1000 weight portions is made by the raw material of following weight portion: fresh milk 650-780, bitter buckwheat 20-30, Lu Dingcha 10-15, Testa sojae atricolor 10-15, lactic acid bacteria 0.5-1, gelatin 5-10, capsicum leaf 10-15, FOS 10-15, isomalto-oligosaccharide 10-15, surplus are water.
2. bitter buckwheat boheic acid milk according to claim 1 is characterized in that, one of each prescription in the weight portion of each raw material components such as the following table in the described bitter buckwheat boheic acid milk:
3. the preparation method of a bitter buckwheat boheic acid milk as claimed in claim 1 or 2 is characterized in that may further comprise the steps:
(1) preparation of bitter buckwheat tea juice
Bitter buckwheat, Lu Dingcha, Testa sojae atricolor are immersed in the 80-90 ℃ of an amount of water, soak 20-30 min, centrifugation is then filtered, and discards to soak slag and promptly get bitter buckwheat tea juice;
(2) sterilization
Fresh milk and bitter buckwheat tea juice are carried out sterilization, and temperature is controlled at 85-90 ℃, insulation 20-30 min;
(3) allotment
Fresh milk after the sterilization and bitter buckwheat tea juice are sent into material-compound tank, by above-mentioned prescription gelatin, capsicum leaf, FOS, isomalto-oligosaccharide are put into material-compound tank again, and stirring makes it to mix;
(4) inoculation fermentation
Dispensed solution is cooled to 42-45 ℃, lactobacillus inoculum to cooled mixing Ruzhong, is cultivated 5-6 h and promptly got final products after the packing in 42 ℃ constant incubator.
4. the preparation method of bitter buckwheat boheic acid milk according to claim 3 is characterized in that, described being filtered into earlier filtered through 200 order duplex strainers, filters to remove impurity and insoluble matter wherein through diatom filter essence again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN 201210271347 CN102835452B (en) | 2012-07-31 | 2012-07-31 | Buckwheat tea yoghourt and preparation method thereof |
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| CN 201210271347 CN102835452B (en) | 2012-07-31 | 2012-07-31 | Buckwheat tea yoghourt and preparation method thereof |
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| CN102835452B true CN102835452B (en) | 2013-07-31 |
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| CN103416488A (en) * | 2013-07-10 | 2013-12-04 | 安徽福顺食品有限公司 | Pepper leaf and dried moss juice nutritional beverage |
| CN103416486A (en) * | 2013-07-10 | 2013-12-04 | 安徽福顺食品有限公司 | Nutritious drink of buckwheat Taigan juice |
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| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
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| CN102077874A (en) * | 2010-11-30 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product added with tartary buckwheat and naked oats flour and preparation method thereof |
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2012
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| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
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