CN103027125A - Tartary buckwheat yoghourt and preparation method thereof - Google Patents
Tartary buckwheat yoghourt and preparation method thereof Download PDFInfo
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- CN103027125A CN103027125A CN201210571543XA CN201210571543A CN103027125A CN 103027125 A CN103027125 A CN 103027125A CN 201210571543X A CN201210571543X A CN 201210571543XA CN 201210571543 A CN201210571543 A CN 201210571543A CN 103027125 A CN103027125 A CN 103027125A
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- bitter buckwheat
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- sour milk
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Abstract
The invention discloses tartary buckwheat yoghourt and a preparation method thereof. The tartary buckwheat yoghourt is fermented by feed liquid. The feed liquid comprises the following raw materials in parts by weight: 20-30 parts of tartary buckwheat rice milk, 10-20 parts of tartary buckwheat sprout milk, 50-70 parts of skimmed milk, 3.01-6.02 parts of sweetening agent, and 0.1-0.5 parts of stabilizing agent, wherein the inoculum size of a leavening agent is 3-5%. The tartary buckwheat yoghourt is unique in taste, and has rich nutritional ingredients such as protein, vitamins, mineral elements, flavonoid compounds and the like.
Description
Technical field
The present invention relates to a kind of sour milk and preparation method thereof, particularly relate to a kind of bitter buckwheat coarse cereals sour milk and preparation method thereof.
Background technology
Bitter buckwheat belongs to the dicotyledonous cereal crops of buckwheat, has very high nutrition and medical value.Contain a large amount of Flavonoid substances in the bitter buckwheat, also contain simultaneously the functional components such as chiro-inositol, unrighted acid, have good health-care effect.Duck wheat and oat, Food Legume, black rice, millet, corn, wheat bran, rice bran etc. also are called urgently health food leaved for development of China.Modern medicine study proves that bitter buckwheat has anti-oxidant, hypoglycemic, reducing blood lipid, the multiple pharmacologically active such as antitumor.
The buckwheat fermentation can make the macromolecular substances (starch, protein, fat and sugar) in the buckwheat resolve into simple material (organic acid, amino acids, alcohols, nucleic acid, bioactivator etc.) under the effect of microorganism, thereby can make the buckwheat nutriment be more conducive to digest and assimilate, and change the palatability of buckwheat foods.Studies show that, the sour milk of producing after the fermentation have promote human body to the absorption of phosphorus, calcium, iron, keep B family vitamin balance, alleviate lactose intolerance, improve intestinal microecology, reduce cholesterol and blood ammonia, prevention is cardiovascular and the generation of liver diseases, improve body immunity, anticancer, the anti-ageing various health-care of waiting for a long time.
The lactic acid bacteria product presents pluralistic trend at present, the sour milk of original flavor can not satisfy the demand of most consumers, people's mouthfeel develops into the nowadays sour milk of changeable taste from the sour milk of thick and heavy type mouthfeel, and more and more pay attention to the health-care efficacy of sour milk product, the exploitation of sour milk product should be considered mouthfeel and healthy two aspects.
Yet there are no take bitter buckwheat slurry and bitter buckwheat bud and starch as the report of the bitter buckwheat sour milk of raw material preparation.
Summary of the invention
The object of the present invention is to provide a kind of bitter buckwheat coarse cereals sour milk that is rich in the nutritional labelings such as protein, vitamin, mineral element, flavone compound and special taste.
Another object of the present invention is to provide a kind of preparation method of above-mentioned bitter buckwheat coarse cereals sour milk.
Bitter buckwheat coarse cereals sour milk provided by the invention is made by the feed liquid fermentation, described feed liquid comprises the raw material of following weight portion: bitter buckwheat slurry 20-30 part, bitter buckwheat bud slurry 10-20 part, defatted milk 50-70 part, sweetener 3.01-6.02 part and stabilizing agent 0.1-0.5 part, the inoculum concentration of leavening is 3%-5%.
Above-mentioned feed liquid also comprises other coarse cereals slurry, and the addition of other coarse cereals slurry is 10-15 part, and described other coarse cereals slurry is the slurry of one or more mills in mung bean, red bean, Chinese sorghum, the seed of jog's tears, grains of oats, black rice, the millet.
The bitter buckwheat bud of above-mentioned bitter buckwheat bud slurry has referred to germinate the removal of plucking in the 9-12 days bitter buckwheat bud of radicle.
Above-mentioned sweetener is comprised of xylitol and Aspartame, xylitol 3-6 part wherein, Aspartame 0.01-0.02 part.
The aforementioned stable agent is one or more in pectin, Ultra Tex 2, the sodium alginate.
Above-mentioned leavening is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus.
Above-mentioned leavening is the leavening through activation culture.
The preparation method of bitter buckwheat coarse cereals sour milk provided by the invention comprises the steps:
(1) preparation of raw material
A. the preparation of bitter buckwheat slurry: get the bitter buckwheat of giving birth to shelling, bitter buckwheat is put into frying pan parch to bitter buckwheat fragrance to be overflowed and is placed on 40-50 ℃ of water-bath and soaks 2-3h, and then add bitter buckwheat weight 6-10 water mill slurry doubly after steaming 5-8 min, filter and namely make the bitter buckwheat slurry;
B. the preparation of bitter buckwheat bud slurry: get bitter buckwheat seed, soaking 22-24h with clear water is placed in the germination dish that is covered with gauze, place 20-25 ℃ environment to make its germination on the germination dish, get the bitter buckwheat bud that germinateed 9-12 days and steam 20-30min, add bitter buckwheat bud weight 5-8 water mill slurry doubly after the spreading for cooling, filter and namely make bitter buckwheat bud slurry;
(2) fermentation
Bitter buckwheat slurry, bitter buckwheat bud slurry, defatted milk, sweetener and stabilizing agent are mixed and the formation feed liquid that stirs, with inoculating starter after feed liquid homogeneous, sterilization, the cooling, stir rear at 37-42 ℃ of fermentation 3-5h, after the cooling of the product after the fermentation, be stored in again 2-4 ℃ of refrigerator and cooled and hide more than the 10h, make it to form good local flavor.
Above-mentioned feed liquid also comprises other coarse cereals slurry, and described other coarse cereals slurry is the slurry of one or more mills in mung bean, red bean, Chinese sorghum, the seed of jog's tears, grains of oats, black rice, the millet, and its preparation process is;
Soaking 10-12h → decortication → water blancing 4-6min → its weight of adding 6-10 water mill slurry → filtration doubly in mung bean, the red bean → 20-35 ℃ water namely makes;
Boil in Chinese sorghum, the seed of jog's tears, grains of oats, the black rice → elutriation → immersion → boiling water to fragrance overflow, the grain of rice is soft → add doubly water mill slurry of its weight 6-10 → filter namely to make;
Boiling in millet → elutriation → boiling water to fragrance and overflow, the grain of rice is soft → add 6-10 times of water of its weight (temperature 80-100 ℃) defibrination → filtration, and get final product.
Above-mentioned leavening is the leavening through activation culture, its activation process is: get lactobacillus bulgaricus and streptococcus thermophilus, bacterial classification inoculation amount with 3%-5%, what access was prefabricated under aseptic condition takes off in the bacterium breast culture medium, at 37-42 ℃ of condition bottom fermentation 3-5h, refrigeration is for subsequent use after culture medium solidifying.
The present invention since the primary raw material that adopts to be Flavonoid substances content high give birth to the shelling bitter buckwheat and
Bitter buckwheat bud, thus the alimentary health-care function of sour milk strengthened, for sour milk provides new taste, enriched the type of sour milk product simultaneously, also the deep processing for bitter buckwheat and other coarse cereals provides a kind of new approach.
The specific embodiment
Embodiment 1
Formula for a product: 30 parts in bitter buckwheat slurry, 10 parts in bitter buckwheat bud slurry, 70 parts of defatted milks, 5 parts of xylitols, 0.01 part of Aspartame, 0.5 part of pectin, leavening is mixed by 1:1 by lactobacillus bulgaricus and streptococcus thermophilus, and the inoculum concentration of mixed bacteria is 4% of above-mentioned raw materials gross weight.
Its preparation method comprises the steps:
(1) preparation of raw material
A. the preparation of bitter buckwheat slurry: get " No. one, rice buckwheat " seed, give birth to the bitter buckwheat that shells to get, bitter buckwheat is put into frying pan parch to bitter buckwheat fragrance to be overflowed and is placed on 45 ℃ of water-baths and soaks 3h, and then steam the water mill slurry that adds 8 times of bitter buckwheat weight (original weight of bitter buckwheat) behind the 7min, filter and namely make the bitter buckwheat slurry;
B. the preparation of bitter buckwheat bud slurry: get " No. one, rice buckwheat " seed, soaking 24h with clear water is placed in the germination dish that is covered with gauze, place 22 ℃ environment to make its germination on the germination dish, get the bitter buckwheat bud that germinateed 9-12 days and steam 25min, shred the water mill slurry that adds 3 times of bitter buckwheat bud weight (original weight of bitter buckwheat bud) to 1-3mm after the spreading for cooling, filter and namely make bitter buckwheat bud slurry;
(2) fermentation
Bitter buckwheat slurry, bitter buckwheat bud slurry, defatted milk, xylitol, Aspartame and pectin are mixed and the formation feed liquid that stirs, with feed liquid at 60 ℃, under the condition of 25Mpa behind the homogeneous, at 95 ℃ of sterilization 7min, then inoculating starter after being cooled to 45 ℃, at 40 ℃ of fermentation 4h, hide more than the 10h being stored in 2-4 ℃ of refrigerator and cooled after the cooling of the product after the fermentation after stirring, make it to form good local flavor.
Embodiment 2
Formula for a product: the addition of 20 parts in bitter buckwheat slurry, 20 parts in bitter buckwheat bud slurry, other coarse cereals slurry is 15 parts, 50 parts of defatted milks, 3 parts of xylitols, 0.02 part of Aspartame, 0.2 part of Ultra Tex 2,0.1 part of sodium alginate; leavening is mixed by 1:2 by lactobacillus bulgaricus and streptococcus thermophilus, and the inoculum concentration of mixed bacteria is 3% of above-mentioned raw materials gross weight.
Its preparation method comprises the steps:
(1) preparation of raw material
A. the preparation of bitter buckwheat slurry: get " No. one, rice buckwheat " seed, give birth to the bitter buckwheat that shells to get, bitter buckwheat is put into frying pan parch to bitter buckwheat fragrance overflow and be placed on 50 ℃ of water-baths and soak 2h, and then steam the water mill slurry that adds 10 times of bitter buckwheat weight behind the 5min, filter and namely make the bitter buckwheat slurry;
B. the preparation of bitter buckwheat bud slurry: get " No. one, rice buckwheat " seed, soaking 22h with clear water is placed in the germination dish that is covered with gauze, place 24 ℃ environment to make its germination on the germination dish, get the bitter buckwheat bud that germinateed 9-12 days and steam 20min, shred the water mill slurry that adds 5 times of bitter buckwheat bud weight to 1-3mm after the spreading for cooling, filter and namely make bitter buckwheat bud slurry;
C. the preparation of other coarse cereals slurry:
Get red bean, put it into and soak the 12h rear peeling in 30 ℃ of water, then with the water mill slurry that adds 6 times of its weight behind the water blancing 5min, filter and namely make the red bean slurry;
Get grains of oats, put into its elutriation, after soaking boiling water boil to fragrance overflow, the grain of rice is soft, then adds the water mill slurry of 8 times of its weight, filter and namely make the oat Rice ﹠ peanut milk;
Red bean slurry and oat Rice ﹠ peanut milk are mixed to get other coarse cereals slurry by 1:1;
D. the activation of leavening: get lactobacillus bulgaricus and streptococcus thermophilus, the bacterial classification inoculation amount with 5%, what access was prefabricated under aseptic condition takes off in the bacterium breast culture medium, and at 38 ℃ of condition bottom fermentation 5h, refrigeration is for subsequent use after culture medium solidifying.
(2) fermentation
Bitter buckwheat slurry, bitter buckwheat bud slurry, other coarse cereals slurries, defatted milk, sweetener and stabilizing agent are mixed and the formation feed liquid that stirs, with feed liquid at 60 ℃, under the condition of 25Mpa behind the homogeneous, at 90 ℃ of sterilization 10min, then inoculating starter after being cooled to 40 ℃, at 38 ℃ of fermentation 5h, hide more than the 10h being stored in 2-4 ℃ of refrigerator and cooled after the cooling of the product after the fermentation after stirring, make it to form good local flavor.
Claims (10)
1. bitter buckwheat coarse cereals sour milk, made by the feed liquid fermentation, it is characterized in that feed liquid comprises the raw material of following weight portion: bitter buckwheat slurry 20-30 part, bitter buckwheat bud slurry 10-20 part, defatted milk 50-70 part, sweetener 3.01-6.02 part and stabilizing agent 0.1-0.5 part, the inoculum concentration of leavening is 3%-5%.
2. a kind of bitter buckwheat coarse cereals sour milk according to claim 1, it is characterized in that: described feed liquid also comprises other coarse cereals slurry, the addition of other coarse cereals slurry is 10-15 part, and described other coarse cereals slurry is the slurry of one or more mills in mung bean, red bean, Chinese sorghum, the seed of jog's tears, grains of oats, black rice, the millet.
3. a kind of bitter buckwheat coarse cereals sour milk according to claim 1 is characterized in that: the bitter buckwheat bud of described bitter buckwheat bud slurry has referred to germinate the removal of plucking in the 9-12 days bitter buckwheat bud of radicle.
4. a kind of bitter buckwheat coarse cereals sour milk according to claim 1, it is characterized in that: described sweetener is comprised of xylitol and Aspartame, xylitol 3-6 part wherein, Aspartame 0.01-0.02 part.
5. a kind of bitter buckwheat coarse cereals sour milk according to claim 1, it is characterized in that: described stabilizing agent is one or more in pectin, Ultra Tex 2, the sodium alginate.
6. a kind of bitter buckwheat coarse cereals sour milk according to claim 1, it is characterized in that: described leavening is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus.
7. according to claim 6 a kind of bitter buckwheat coarse cereals sour milk, it is characterized in that: described leavening is the leavening through activation culture.
8. such as the preparation method of bitter buckwheat coarse cereals sour milk as described in the claim 1-7 any one, it is characterized in that comprising the steps:
(1) preparation of raw material
A. the preparation of bitter buckwheat slurry: get the bitter buckwheat of giving birth to shelling, bitter buckwheat is put into frying pan parch to bitter buckwheat fragrance to be overflowed and is placed on 40-50 ℃ of water-bath and soaks 2-3h, and then add bitter buckwheat weight 6-10 water mill slurry doubly after steaming 5-8 min, filter and namely make the bitter buckwheat slurry;
B. the preparation of bitter buckwheat bud slurry: get bitter buckwheat seed, soaking 22-24h with clear water is placed in the germination dish that is covered with gauze, place 20-25 ℃ environment to make its germination on the germination dish, get the bitter buckwheat bud that germinateed 9-12 days and steam 20-30min, add bitter buckwheat bud weight 5-8 water mill slurry doubly after the spreading for cooling, filter and namely make bitter buckwheat bud slurry;
(2) fermentation
Bitter buckwheat slurry, bitter buckwheat bud slurry, defatted milk, sweetener and stabilizing agent are mixed and the formation feed liquid that stirs, with inoculating starter after feed liquid homogeneous, sterilization, the cooling, stir rear at 37-42 ℃ of fermentation 3-5h, after the product cooling after the fermentation, be stored in again 2-4 ℃ of refrigerator and cooled and namely make more than hiding 10h.
9. the preparation method of a kind of bitter buckwheat coarse cereals sour milk according to claim 8, it is characterized in that: described feed liquid also comprises other coarse cereals slurry, described other coarse cereals slurry is the slurry of one or more mills in mung bean, red bean, Chinese sorghum, the seed of jog's tears, grains of oats, black rice, the millet, and its preparation process is;
Soaking 10-12h → decortication → water blancing 4-6min → its weight of adding 6-10 water mill slurry → filtration doubly in mung bean, the red bean → 20-35 ℃ water namely makes;
Boil in Chinese sorghum, the seed of jog's tears, grains of oats, the black rice → elutriation → immersion → boiling water to fragrance overflow, the grain of rice is soft → add doubly water mill slurry of its weight 6-10 → filter namely to make;
Boiling in millet → elutriation → boiling water to fragrance and overflow, the grain of rice is soft → add 6-10 times of water of its weight (temperature 80-100 ℃) defibrination → filtration, and get final product.
10. the preparation method of a kind of bitter buckwheat coarse cereals sour milk according to claim 8, it is characterized in that: described leavening is the leavening through activation culture, its activation process is: get lactobacillus bulgaricus and streptococcus thermophilus, bacterial classification inoculation amount with 3%-5%, what access was prefabricated under aseptic condition takes off in the bacterium breast culture medium, at 37-42 ℃ of condition bottom fermentation 3-5h, refrigeration is for subsequent use after culture medium solidifying.
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Cited By (14)
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|---|---|---|---|---|
| CN103202339A (en) * | 2013-04-12 | 2013-07-17 | 成都大学 | Instant buckwheat peanut milk powder and preparation method thereof |
| CN103283851A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Turnjujube and coarse-cereal fermented soybean milk |
| CN105794972A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat fermented yoghourt and preparation method thereof |
| CN106035651A (en) * | 2016-07-19 | 2016-10-26 | 上海应用技术学院 | Fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt and preparation method |
| CN106172762A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing oat germ, the agitating type nutritional yogurt of Fructus Lycii and preparation method |
| CN106942376A (en) * | 2017-03-21 | 2017-07-14 | 高剑锋 | A kind of old Yoghourt and preparation method thereof |
| CN107156294A (en) * | 2017-05-11 | 2017-09-15 | 许昌学院 | A kind of full buckwheat tea yoghourt of sugar-free and preparation method thereof |
| CN107455466A (en) * | 2017-08-02 | 2017-12-12 | 上海应用技术大学 | A kind of bitter buckwheat pattern functional yogurt of compound polyphenol active ingredient and preparation method thereof |
| CN108208164A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of New Tartary-buckwheat compounding Yoghourt and preparation method thereof |
| CN109730150A (en) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | A kind of bitter buckwheat flavor fermentation Yoghourt and preparation method thereof |
| CN110915916A (en) * | 2019-11-05 | 2020-03-27 | 山西中医药大学 | Method for enriching rutin in yoghourt |
| CN115211556A (en) * | 2022-07-19 | 2022-10-21 | 成都大学 | Tartary buckwheat bud fruity enzyme and preparation method thereof |
| CN115590152A (en) * | 2022-09-27 | 2023-01-13 | 榆林市农业科学研究院（Cn） | Preparation method of coarse cereal composite yogurt |
| CN116235949A (en) * | 2023-04-10 | 2023-06-09 | 成都大学 | Tartary buckwheat sprout rice cake and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202339A (en) * | 2013-04-12 | 2013-07-17 | 成都大学 | Instant buckwheat peanut milk powder and preparation method thereof |
| CN103283851A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Turnjujube and coarse-cereal fermented soybean milk |
| CN105794972A (en) * | 2014-12-31 | 2016-07-27 | 姜汉成 | Tartary buckwheat fermented yoghourt and preparation method thereof |
| CN106035651A (en) * | 2016-07-19 | 2016-10-26 | 上海应用技术学院 | Fagopyrum tararicum germ and astragalus membranaceus containing stirred nutrient yoghourt and preparation method |
| CN106172762A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing oat germ, the agitating type nutritional yogurt of Fructus Lycii and preparation method |
| CN108208164A (en) * | 2016-12-09 | 2018-06-29 | 浙江大学自贡创新中心 | A kind of New Tartary-buckwheat compounding Yoghourt and preparation method thereof |
| CN106942376A (en) * | 2017-03-21 | 2017-07-14 | 高剑锋 | A kind of old Yoghourt and preparation method thereof |
| CN107156294A (en) * | 2017-05-11 | 2017-09-15 | 许昌学院 | A kind of full buckwheat tea yoghourt of sugar-free and preparation method thereof |
| CN107455466A (en) * | 2017-08-02 | 2017-12-12 | 上海应用技术大学 | A kind of bitter buckwheat pattern functional yogurt of compound polyphenol active ingredient and preparation method thereof |
| CN109730150A (en) * | 2019-03-06 | 2019-05-10 | 四川环太生物科技股份有限公司 | A kind of bitter buckwheat flavor fermentation Yoghourt and preparation method thereof |
| CN110915916A (en) * | 2019-11-05 | 2020-03-27 | 山西中医药大学 | Method for enriching rutin in yoghourt |
| CN115211556A (en) * | 2022-07-19 | 2022-10-21 | 成都大学 | Tartary buckwheat bud fruity enzyme and preparation method thereof |
| CN115590152A (en) * | 2022-09-27 | 2023-01-13 | 榆林市农业科学研究院（Cn） | Preparation method of coarse cereal composite yogurt |
| CN116235949A (en) * | 2023-04-10 | 2023-06-09 | 成都大学 | Tartary buckwheat sprout rice cake and preparation method thereof |
| CN116235949B (en) * | 2023-04-10 | 2023-12-29 | 成都大学 | Tartary buckwheat sprout rice cake and preparation method thereof |
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Application publication date: 20130410 |