CN103283841A - Peanut yoghourt containing fresh reed rhizome, and preparation method thereof - Google Patents
Peanut yoghourt containing fresh reed rhizome, and preparation method thereof Download PDFInfo
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- CN103283841A CN103283841A CN2013101477507A CN201310147750A CN103283841A CN 103283841 A CN103283841 A CN 103283841A CN 2013101477507 A CN2013101477507 A CN 2013101477507A CN 201310147750 A CN201310147750 A CN 201310147750A CN 103283841 A CN103283841 A CN 103283841A
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 24
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 24
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 24
- 235000020232 peanut Nutrition 0.000 title claims abstract description 24
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000014676 Phragmites communis Nutrition 0.000 title abstract 3
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 23
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 10
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 10
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 10
- 235000020279 black tea Nutrition 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 18
- 235000021262 sour milk Nutrition 0.000 claims description 13
- 244000248557 Ophiopogon japonicus Species 0.000 claims description 12
- 241000675108 Citrus tangerina Species 0.000 claims description 9
- 241000220317 Rosa Species 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 229930195210 Ophiopogon Natural products 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000684086 bacterium 1-2 Species 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 241000207199 Citrus Species 0.000 abstract 1
- 241001521474 Liriope <hydrozoan> Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 240000006066 Rosa rugosa Species 0.000 abstract 1
- 235000000659 Rosa rugosa Nutrition 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
A peanut yoghourt containing fresh reed rhizome consists of the following raw materials in parts by weight: 100-120 parts of fresh milk, 2-3 parts of fresh reed rhizome, 5-10 parts of peanut, 2-3 parts of wild jujube, 1-2 parts of wolfberry, 1-2 parts of rolium citrus reticulatae, 1-2 parts of rugosa rose, 1-2 parts of jasmine, 2-3 parts of black tea, 1-2 parts of liriope, 0.5-1 part of edible gelatin, 0.5-1 part of sodium citrate, 2-3 parts of honey, 1-2 parts of carboxymethyl cellulose sodium, and 1-2 parts of LABS bacterium. The preparation method of the invention is simple in process, convenient to operate and environment-friendly. The yoghourt of the invention is added with a plurality of traditional Chinese medicine components. Compared with the conventional yoghourt, the yoghourt of the invention has a certain health care effect and a unique taste.
Description
Technical field
The present invention relates generally to the technology technical field of sour milk, relates in particular to a kind of fresh Rhizoma Phragmitis peanut yoghourt that contains.
Background technology
In recent years, along with the enhancing of consumer health's consciousness, sour milk is owing to have comparatively rich nutrient contents, and the parent who is subjected to all age group crowd looks at.Sour milk be milk under the effect of lactic acid bacteria, make by fermentation, taste is sour-sweet fine and smooth, and is nutritious, is loved by the people.Containing rich nutrient contents in the sour milk products, along with modern people improve gradually to the requirement of quality of the life, the sour milk market in the whole nation enlarges rapidly, other sour milk products of Xiao Shouing in the market, kind is few, and taste is similar, and nutrition is limited, do not have any health-care effect, can not satisfy many-sided demand of consumer.
Summary of the invention
The object of the invention is exactly the health care yoghourt that lacks on the not middle market, and a kind of peanut yoghourt that contains fresh Rhizoma Phragmitis is provided.
The present invention is achieved by the following technical solutions:
1, a kind of peanut yoghourt that contains fresh Rhizoma Phragmitis, formed by following weight portion raw material: fresh milk 100-120, fresh Rhizoma Phragmitis 2-3, peanut 5-10, wild jujube 2-3, fruit of Chinese wolfberry 1-2, tangerine leaf 1-2, rose 1-2, jasmine 1-2, black tea 2-3, the tuber of dwarf lilyturf 1-2, edible gelatin 0.5-1, natrium citricum 0.5-1, honey 2-3, sodium carboxymethylcellulose, 1-2, LABS bacterium 1-2.
2, a kind of preparation method who contains the peanut yoghourt of fresh Rhizoma Phragmitis may further comprise the steps:
(1) raw material is handled:
The wild jujube of above-mentioned weight portion is soaked 20-30min in the sodium chloride solution of 10-20%, take out, drain the back stoning, put into the glass jar that fills honey, natrium citricum, edible gelatin and pickled 1-2 days;
Pulverize powdered after the peanut of above-mentioned weight portion fried, cross 100 mesh sieves and get the peanut powder;
To pulverize the fruit of Chinese wolfberry, the tuber of dwarf lilyturf of above-mentioned weight portion powdered, cross 100 mesh sieves and get medlar powder and ophiopogon powder;
Fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, the black tea of above-mentioned weight portion are mixed and 5-10 times of water of adding, be heated to 90-100 ℃ of 30-60min, lixiviate gets extract, heats 100-200 ℃ of 1-2h again, concentrates, and gets concentrate.
(2) homogeneous: with the peanut powder, medlar powder, the concentrate of ophiopogon powder, fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, black tea adds in the fresh milk of described weight portion, mixes and stirs, and at 10-25MPa, carries out homogeneous under 60-70 ℃, gets the fresh milk mixed liquor;
(3) sterilization: with the sterilization 300s under 100-120 ℃ of the fresh milk mixed liquor behind the homogeneous;
(4) cooling: the fresh milk mixed liquor after will sterilizing cools off under 40-45 ℃, is cooled to till 40-45 ℃;
(5) fermentation: be cooled to 40-45 ℃ fresh milk mixed liquor, add the LABS bacterium of described weight portion at 42-45 ℃ of bottom fermentation 2-4h;
(6) wild jujube that will pickle adds in the sour milk that ferments, and mixes, and stirs, and carries out can, places 0-4 ℃ refrigerating chamber then, gets final product.
Advantage of the present invention is:
Sour milk technology of the present invention has been operated and environmental protection simply.Add some traditional Chinese medicine ingredients in the sour milk of the present invention, compare with traditional sour milk, sour milk of the present invention has certain function of health care, and special taste.
The specific embodiment
A kind of peanut yoghourt that contains fresh Rhizoma Phragmitis, formed by following weight portion raw material: fresh milk 100Kg, fresh Rhizoma Phragmitis 2 Kg, peanut 5 Kg, wild jujube 2 Kg, the fruit of Chinese wolfberry 1 Kg, tangerine leaf 1 Kg, rose 1 Kg, jasmine 1 Kg, black tea 2 Kg, the tuber of dwarf lilyturf 1 Kg, edible gelatin 0.5 Kg, natrium citricum 0.5 Kg, honey 2 Kg, sodium carboxymethylcellulose 1 Kg, LABS bacterium 1 Kg.
2, a kind of preparation method who contains the peanut yoghourt of fresh Rhizoma Phragmitis may further comprise the steps:
(1) raw material is handled:
The wild jujube of above-mentioned weight portion is soaked 20min in 10% sodium chloride solution, take out, drain the back stoning, put into the glass jar that fills honey, natrium citricum, edible gelatin and pickled 1 day;
Pulverize powdered after the peanut of above-mentioned weight portion fried, cross 100 mesh sieves and get the peanut powder;
To pulverize the fruit of Chinese wolfberry, the tuber of dwarf lilyturf of above-mentioned weight portion powdered, cross 100 mesh sieves and get medlar powder and ophiopogon powder;
Fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, the black tea of above-mentioned weight portion are mixed and 5-10 times of water of adding, be heated to 90-100 ℃ of 30min, lixiviate gets extract, heats 150 ℃ of 1-2h again, concentrates, and gets concentrate.
(2) homogeneous: with the peanut powder, medlar powder, the concentrate of ophiopogon powder, fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, black tea adds in the fresh milk of described weight portion, mixes and stirs, and at 15MPa, carries out homogeneous under 70 ℃, gets the fresh milk mixed liquor;
(3) sterilization: with the sterilization 300s under 100-120 ℃ of the fresh milk mixed liquor behind the homogeneous;
(4) cooling: the fresh milk mixed liquor after will sterilizing cools off under 42 ℃, is cooled to till 43 ℃;
(5) fermentation: be cooled to 40-45 ℃ fresh milk mixed liquor, add the LABS bacterium of described weight portion at 42 ℃ of bottom fermentation 2-4h;
(6) wild jujube that will pickle adds in the sour milk that ferments, and mixes, and stirs, and carries out can, places 4 ℃ refrigerating chamber then, gets final product through being up to the standards.
Claims (2)
1. peanut yoghourt that contains fresh Rhizoma Phragmitis, it is characterized in that, formed by following weight portion raw material: fresh milk 100-120, fresh Rhizoma Phragmitis 2-3, peanut 5-10, wild jujube 2-3, fruit of Chinese wolfberry 1-2, tangerine leaf 1-2, rose 1-2, jasmine 1-2, black tea 2-3, the tuber of dwarf lilyturf 1-2, edible gelatin 0.5-1, natrium citricum 0.5-1, honey 2-3, sodium carboxymethylcellulose, 1-2, LABS bacterium 1-2.
2. a preparation method who contains the peanut yoghourt of fresh Rhizoma Phragmitis as claimed in claim 1 is characterized in that, may further comprise the steps:
(1) raw material is handled:
The wild jujube of above-mentioned weight portion is soaked 20-30min in the sodium chloride solution of 10-20%, take out, drain the back stoning, put into the glass jar that fills honey, natrium citricum, edible gelatin and pickled 1-2 days;
Pulverize powdered after the peanut of above-mentioned weight portion fried, cross 100 mesh sieves and get the peanut powder;
To pulverize the fruit of Chinese wolfberry, the tuber of dwarf lilyturf of above-mentioned weight portion powdered, cross 100 mesh sieves and get medlar powder and ophiopogon powder;
Fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, the black tea of above-mentioned weight portion are mixed and 5-10 times of water of adding, be heated to 90-100 ℃ of 30-60min, lixiviate gets extract, heats 100-200 ℃ of 1-2h again, concentrates, and gets concentrate;
(2) homogeneous: with the peanut powder, medlar powder, the concentrate of ophiopogon powder, fresh Rhizoma Phragmitis, tangerine leaf, rose, jasmine, black tea adds in the fresh milk of described weight portion, mixes and stirs, and at 10-25MPa, carries out homogeneous under 60-70 ℃, gets the fresh milk mixed liquor;
(3) sterilization: with the sterilization 300s under 100-120 ℃ of the fresh milk mixed liquor behind the homogeneous;
(4) cooling: the fresh milk mixed liquor after will sterilizing cools off under 40-45 ℃, is cooled to till 40-45 ℃;
(5) fermentation: be cooled to 40-45 ℃ fresh milk mixed liquor, add the LABS bacterium of described weight portion at 42-45 ℃ of bottom fermentation 2-4h;
(6) wild jujube that will pickle adds in the sour milk that ferments, and mixes, and stirs, and carries out can, places 0-4 ℃ refrigerating chamber then, gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310147750.7A CN103283841B (en) | 2013-04-26 | 2013-04-26 | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310147750.7A CN103283841B (en) | 2013-04-26 | 2013-04-26 | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103283841A true CN103283841A (en) | 2013-09-11 |
| CN103283841B CN103283841B (en) | 2015-09-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310147750.7A Active CN103283841B (en) | 2013-04-26 | 2013-04-26 | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103283841B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535436A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Lung-moistening black peanut yoghurt powder |
| CN103719269A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Rose and black fungus yoghourt |
| CN104041588A (en) * | 2014-05-19 | 2014-09-17 | 安徽阜南常晖食品有限公司 | Lemon black tea yoghurt beverage |
| CN105123945A (en) * | 2015-08-20 | 2015-12-09 | 扬州大学 | Preparation method of reed-milk beverage |
| CN106509113A (en) * | 2016-11-10 | 2017-03-22 | 青海金祁连乳业有限责任公司 | Semen ziziphi spinosae yogurt and manufacture method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215766A (en) * | 1997-01-31 | 1998-08-18 | Sumiko Kato | Production of yogurt including fruit of wild rose |
| CN102119728A (en) * | 2010-12-27 | 2011-07-13 | 陈慧婷 | Yoghurt drink for preventing pharyngitis and preparation method thereof |
| CN102845520A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Intelligence-benefiting heart-nourishing yogurt and preparation method thereof |
-
2013
- 2013-04-26 CN CN201310147750.7A patent/CN103283841B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10215766A (en) * | 1997-01-31 | 1998-08-18 | Sumiko Kato | Production of yogurt including fruit of wild rose |
| CN102119728A (en) * | 2010-12-27 | 2011-07-13 | 陈慧婷 | Yoghurt drink for preventing pharyngitis and preparation method thereof |
| CN102845520A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Intelligence-benefiting heart-nourishing yogurt and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535436A (en) * | 2013-09-18 | 2014-01-29 | 安徽省蚌埠市花乡食品有限责任公司 | Lung-moistening black peanut yoghurt powder |
| CN103719269A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Rose and black fungus yoghourt |
| CN104041588A (en) * | 2014-05-19 | 2014-09-17 | 安徽阜南常晖食品有限公司 | Lemon black tea yoghurt beverage |
| CN105123945A (en) * | 2015-08-20 | 2015-12-09 | 扬州大学 | Preparation method of reed-milk beverage |
| CN106509113A (en) * | 2016-11-10 | 2017-03-22 | 青海金祁连乳业有限责任公司 | Semen ziziphi spinosae yogurt and manufacture method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283841B (en) | 2015-09-30 |
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Denomination of invention: Peanut yogurt containing fresh reed root and its preparation method Effective date of registration: 20210915 Granted publication date: 20150930 Pledgee: Bank of China Limited Bengbu Branch Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2021980009338 |
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Denomination of invention: Peanut yogurt containing fresh reed roots and its preparation method Effective date of registration: 20221008 Granted publication date: 20150930 Pledgee: Bank of China Limited Bengbu Branch Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2022980017573 |
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Granted publication date: 20150930 Pledgee: Bank of China Limited Bengbu Branch Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2022980017573 |