CN103120211A - Method for preparing yoghourt with bitter-gourds and soybeans - Google Patents
Method for preparing yoghourt with bitter-gourds and soybeans Download PDFInfo
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- CN103120211A CN103120211A CN 201110366451 CN201110366451A CN103120211A CN 103120211 A CN103120211 A CN 103120211A CN 201110366451 CN201110366451 CN 201110366451 CN 201110366451 A CN201110366451 A CN 201110366451A CN 103120211 A CN103120211 A CN 103120211A
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- balsam pear
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Abstract
The invention provides a method for preparing yoghurt with bitter-gourds and soybeans. The method includes: step A, performing material processing on the bitter-gourds; step B, performing material processing on the soybeans; step C, grinding the bitter-gourds and the soybeans into milk, and boiling the milk; step D, performing mixing, homogenizing and sterilizing processes; and step E, performing inoculating and ferment cultivating processes. Undesirable flavors such as a beany flavor of the yoghurt can be reduced according to the method, the original flavor of the bitter-gourds can be kept, and the excess bitter flavor can be adjusted. Since nutritional function and health-care function of the yoghourt are integrated, the yoghourt with the bitter-gourds and the soybeans is ideal nutritive food for health care.
Description
Technical field
The present invention relates to a kind of preparation method of Balsam Pear And Soybean Yoghurt, belong to field of food.
Background technology
Balsam pear, another name balsam pear, balsam pear, bright and beautiful lichee etc. are annual herb plant in the Curcurbitaceae Momordica.Originate in Tropical Asian regional, be distributed widely in the torrid zone, subtropical zone and Temperate Region in China, China passes on a skill of craft to others during the Southern Song Dynasty.Carry in Compendium of Material Medica: balsam pear " bitter cold, nontoxic ", have " except heat symptoms caused by an exopathgen, separate tired, clear away heart-fire make eye bright, beneficial gas establishing-Yang " effect.Isolate in recent years the compositions such as glucokinin, phytoprotein, saponin(e, alkaloid, steroid class, terpene from balsam pear, have respectively immunological regulation, the effect such as hypoglycemic, antitumor and antiviral, can treat and prevent the diseases such as diabetes, AIDS, dysentery, eczema, dermatitis clinically.Not only be rich in protein, fat in soybean, but also contain unique bioactivator, as isoflavones, saponin, polypeptide, SOD, compound sugar etc., many diseases are had suppress or preventive and therapeutic effect.Sour milk product that balsam pear and soybean are integrated in one not yet appears in the market.
Summary of the invention
Purpose of the present invention is exactly that a kind of preparation method of Balsam Pear And Soybean Yoghurt is provided for fear of the prior art deficiency, it makes through fermentation take Bitter Melon Juice and soybean as raw material, and color homogeneous, tissue are fine and smooth, the Balsam Pear And Soybean Yoghurt of sour-sweet tasty and refreshing, smell coordination, the alimentary health-care function that integrates balsam pear and soybean, taste is pure and fresh, and have the distinctive flavour of lactic fermentation and fragrance, be desirable nutritional health food.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: the invention provides a kind of preparation method of Balsam Pear And Soybean Yoghurt, it comprises the following steps:
Steps A, balsam pear raw material are processed:
1), select the green balsam pear of 7 ~ 8 maturations, clean with clear water, cut and partly remove seed, remove simultaneously red well-donely, that rot and suffer the part of insect bite, be cut into the approximately thick sheet of 0.5cm, obtain balsam pear slice;
2), balsam pear slice was placed in the boiling water blanching 30 seconds, adds simultaneously the L-AA that accounts for total solution weight 0.5% preventing the balsam pear variable color, thereby reach the purpose of protecting green lands;
3), the balsam pear slice after blanching is added water by the weight proportion of balsam pear: water=1:2, carry out homogenate with tissue mashing machine, 160 eye mesh screens filter, and then use 13-cyclodextrine embedding debitterize, are cooled to room temperature and get Bitter Melon Juice, and storage is standby at 4 ℃ ~ 5 ℃ temperature.
Step B, soybean material are processed:
1), select full grains, free from admixture, without go mouldy, the soybean of free from insect pests, remove impurity, and with clear water rinsing 3～4 times;
2), with mass percent be 0.25% NaHCO
3Solution soaked 10 ~ 12 hours at normal temperatures,, changed one time soak every 3 hours therebetween.
Step C, defibrination, mashing off:
After soaked soybean is cleaned with pure water, by soybean: water=1:10 weight proportion adds the hot water of 95 ℃, use the slurry slag separator defibrination, and 105 ℃ of mashing offs are 20 ~ 30 minutes afterwards, and 160 eye mesh screens filtrations obtain soya-bean milk.
Step D, allotment, homogeneous, sterilization:
After soya-bean milk makes, weight proportion by skimmed milk power: soya-bean milk=1:1 is mixed with the fermentation base-material, add dissolution filter good sugar and a certain proportion of Bitter Melon Juice in the fermentation base-material, wherein, fermentation base-material, sugar, Bitter Melon Juice weight proportion are the fermentation base-material: sugar: Bitter Melon Juice=1:0.3:1, under 90 ℃ of conditions, with homogenizer homogeneous 2 times, wherein, homogenization pressure is 10 ~ 20Mpa, then sterilized 10 minutes under 100 ℃, be quickly cooled to 40 ℃ ~ 45 ℃.
Step e, inoculation, fermented and cultured:
Lactobacillus and streptococcus thermophilus are made the production leavening with the 1:1 weight proportion, be inoculated in the mixed resin of 43 ℃, cultivated 4～5 hours under 42 ℃ ~ 43 ℃ in constant incubator, pH=4.2 left and right stop fermentation, be cooled fast to below 20 ℃, put into refrigerator and refrigerate at 0 ℃ ~-4 ℃ temperature.
Another object of the present invention is to provide the Balsam Pear And Soybean Yoghurt that adopts above-mentioned Balsam Pear And Soybean Yoghurt preparation method to make.
The invention has the beneficial effects as follows, the Balsam Pear And Soybean Yoghurt that the preparation method of Balsam Pear And Soybean Yoghurt produces according to the present invention, reduced the formation of the bad flavor materials such as beany flavor, the original local flavor that has kept balsam pear, adjusted again overweight bitter taste, this Balsam Pear And Soybean Yoghurt integrates the alimentary health-care function of balsam pear and soybean, is a kind of desirable nutritional health food.
The specific embodiment
Below in conjunction with accompanying drawing, principle of the present invention and feature are described, example only is used for explaining the present invention, is not be used to limiting scope of the present invention.
A kind of preparation method of Balsam Pear And Soybean Yoghurt, it comprises the following steps:
Steps A, balsam pear raw material are processed:
1), select the green balsam pear of 7 ~ 8 maturations, clean with clear water, cut and partly remove seed, remove simultaneously red well-donely, that rot and suffer the part of insect bite, be cut into the approximately thick sheet of 0.5cm, obtain balsam pear slice;
2), balsam pear slice was placed in the boiling water blanching 30 seconds, adds simultaneously the L-AA that accounts for total solution weight 0.5% preventing the balsam pear variable color, thereby reach the purpose of protecting green lands;
3), the balsam pear slice after blanching is added water by the weight proportion of balsam pear: water=1:2, carry out homogenate with tissue mashing machine, 160 eye mesh screens filter, and then use 13-cyclodextrine embedding debitterize, are cooled to room temperature and get Bitter Melon Juice, and storage is standby at 4 ℃ ~ 5 ℃ temperature.
Step B, soybean material are processed:
1), select full grains, free from admixture, without go mouldy, the soybean of free from insect pests, remove impurity, and with clear water rinsing 3～4 times;
2), with mass percent be 0.25% NaHCO
3Solution soaked 10 ~ 12 hours at normal temperatures,, changed one time soak every 3 hours therebetween.
Step C, defibrination, mashing off:
After soaked soybean is cleaned with pure water, by soybean: water=1:10 weight proportion adds the hot water of 95 ℃, use the slurry slag separator defibrination, and 105 ℃ of mashing offs are 20 ~ 30 minutes afterwards, and 160 eye mesh screens filtrations obtain soya-bean milk.
Step D, allotment, homogeneous, sterilization:
After soya-bean milk makes, weight proportion by skimmed milk power: soya-bean milk=1:1 is mixed with the fermentation base-material, add dissolution filter good sugar and a certain proportion of Bitter Melon Juice in the fermentation base-material, wherein, fermentation base-material, sugar, Bitter Melon Juice weight proportion are the fermentation base-material: sugar: Bitter Melon Juice=1:0.3:1, under 90 ℃ of conditions, with homogenizer homogeneous 2 times, wherein, it is 10 ~ 20Mpa that homogenizer arranges pressure, then sterilized 10 minutes under 100 ℃, be quickly cooled to 40 ℃ ~ 45 ℃.
Step e, inoculation, fermented and cultured:
Lactobacillus and streptococcus thermophilus are made the production leavening with the 1:1 weight proportion, be inoculated in the mixed resin of 43 ℃, cultivated 4～5 hours under 42 ℃ ~ 43 ℃ in constant incubator, pH=4.2 left and right stop fermentation, be cooled fast to below 20 ℃, put into refrigerator and refrigerate at 0 ℃ ~-4 ℃ temperature.
The above is only preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, is equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (2)
1. the preparation method of a Balsam Pear And Soybean Yoghurt, is characterized in that, comprises the following steps:
Steps A, balsam pear raw material are processed:
1), select the green balsam pear of 7 ~ 8 maturations, clean with clear water, cut and partly remove seed, be cut into the thick sheet of 0.5cm, obtain balsam pear slice;
2), balsam pear slice was placed in the boiling water blanching 30 seconds, add simultaneously L-AA, wherein said L-AA consumption is total solution weight 0.5%;
3), with the balsam pear slice after blanching by weight ratio for the ratio of balsam pear: water=1:2 adds water, carry out homogenate with tissue mashing machine, 160 eye mesh screens filter, then use 13-cyclodextrine embedding debitterize, be cooled to room temperature, obtain Bitter Melon Juice, and storage is standby at 4 ℃ ~ 5 ℃ temperature.
Step B, soybean material are processed:
1), select full grains, free from admixture, without go mouldy, the soybean of free from insect pests, remove impurity, and with clear water rinsing 3～4 times;
2), with mass percent be 0.25% NaHCO
3Solution soaked 10 ~ 12 hours at normal temperatures;
Step C, defibrination, mashing off:
After soaked soybean is cleaned with pure water, add the hot water of 95 ℃ by the weight proportion of soybean: water=1:10, use the slurry slag separator defibrination, mashing off 20 ~ 30 minutes at 105 ℃ of temperature then, then adopt 160 eye mesh screens filtrations, obtain soya-bean milk;
Step D, allotment, homogeneous, sterilization:
After soya-bean milk makes, weight proportion by skimmed milk power: soya-bean milk=1:1 is mixed with the fermentation base-material, the Bitter Melon Juice that adds the good sugar of dissolution filter and steps A to obtain in described fermentation base-material, wherein, fermentation base-material, sugar, Bitter Melon Juice weight proportion are the fermentation base-material: sugar: Bitter Melon Juice=1:0.3:1, under 90 ℃ of conditions, with homogenizer homogeneous 2 times, wherein, homogenization pressure is 10 ~ 20Mpa, then sterilized 10 minutes under 100 ℃, be quickly cooled to 40 ℃ ~ 45 ℃;
Step e, inoculation, fermented and cultured:
Lactobacillus and streptococcus thermophilus are made the production leavening with the 1:1 part by weight, are inoculated in the mixed resin of 43 ℃, in constant incubator in 42 ℃ ~ 43 ℃, cultivated 4～5 hours, pH=4.2 o'clock stop fermentation, are cooled fast to below 20 ℃, put into refrigerator and refrigerate at 0 ℃ ~-4 ℃ temperature.
2. Balsam Pear And Soybean Yoghurt, it is characterized in that: it adopts the preparation method of Balsam Pear And Soybean Yoghurt as claimed in claim 1 to prepare.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110366451 CN103120211A (en) | 2011-11-18 | 2011-11-18 | Method for preparing yoghourt with bitter-gourds and soybeans |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110366451 CN103120211A (en) | 2011-11-18 | 2011-11-18 | Method for preparing yoghourt with bitter-gourds and soybeans |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444870A (en) * | 2013-08-19 | 2013-12-18 | 福建省农业科学院农业生物资源研究所 | Preparation method for longan lactic acid bacteria beverage |
| CN103609712A (en) * | 2013-11-29 | 2014-03-05 | 陈思远 | Preparation method of bitter gourd soybean milk |
| CN103749677A (en) * | 2013-09-23 | 2014-04-30 | 高磊 | Bitter gourd-soybean yogurt preparation method |
| CN104082414A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Manufacturing method for balsam pear soybean yoghourt |
| CN104605027A (en) * | 2014-07-14 | 2015-05-13 | 上海高更食品科技有限公司 | Extraction method for kokumi taste substance in soy yoghurt |
| CN105028644A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Preparation method of cucumber soya bean yogurt |
-
2011
- 2011-11-18 CN CN 201110366451 patent/CN103120211A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103444870A (en) * | 2013-08-19 | 2013-12-18 | 福建省农业科学院农业生物资源研究所 | Preparation method for longan lactic acid bacteria beverage |
| CN103749677A (en) * | 2013-09-23 | 2014-04-30 | 高磊 | Bitter gourd-soybean yogurt preparation method |
| CN103609712A (en) * | 2013-11-29 | 2014-03-05 | 陈思远 | Preparation method of bitter gourd soybean milk |
| CN104082414A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Manufacturing method for balsam pear soybean yoghourt |
| CN104605027A (en) * | 2014-07-14 | 2015-05-13 | 上海高更食品科技有限公司 | Extraction method for kokumi taste substance in soy yoghurt |
| CN105028644A (en) * | 2014-09-20 | 2015-11-11 | 林静 | Preparation method of cucumber soya bean yogurt |
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Application publication date: 20130529 |