CN103283841B - Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof - Google Patents
Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof Download PDFInfo
- Publication number
- CN103283841B CN103283841B CN201310147750.7A CN201310147750A CN103283841B CN 103283841 B CN103283841 B CN 103283841B CN 201310147750 A CN201310147750 A CN 201310147750A CN 103283841 B CN103283841 B CN 103283841B
- Authority
- CN
- China
- Prior art keywords
- peanut
- powder
- rhizoma phragmitis
- weight portion
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 27
- 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
- 238000002360 preparation method Methods 0.000 title claims description 5
- 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
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 10
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 10
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 10
- 241000220317 Rosa 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
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 235000013399 edible fruits 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
- 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
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 4
- 241000684086 bacterium 1-2 Species 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 24
- 244000248557 Ophiopogon japonicus Species 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 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
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 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
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 240000002948 Ophiopogon intermedius Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Abstract
Containing the peanut yoghourt of fresh Rhizoma Phragmitis, be made up of following 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.Yogurt of the present invention has operated and environmental protection simply.Add some traditional Chinese medicine ingredients in Yoghourt of the present invention, compared with traditional Yoghourt, Yoghourt of the present invention has certain health-care effect, and special taste.
Description
Technical field
The present invention relates generally to the technology technical field of Yoghourt, particularly relates to a kind of containing fresh Rhizoma Phragmitis peanut yoghourt.
Background technology
In recent years, along with the enhancing of consumer health's consciousness, Yoghourt is owing to having the nutritional labeling compared with horn of plenty, and the parent being subject to all age group crowd looks at.Yoghourt be milk under the effect of lactic acid bacteria, make by fermentation, taste is sour-sweet fine and smooth, nutritious, is loved by the people.Abundant nutritional labeling is contained in sour milk products, along with modern people improve gradually to the requirement of quality of the life, the Yoghurt Market in the whole nation expands rapidly, other sour milk products sold in the market, kind is few, and taste is similar, and nutrition is limited, there is no any health-care effect, many-sided demand of consumer can not be met.
Summary of the invention
The object of the invention is exactly the health care yoghourt in order to not middle market lacks, and provides a kind of peanut yoghourt containing fresh Rhizoma Phragmitis.
The present invention is achieved by the following technical solutions:
1, containing the peanut yoghourt of fresh Rhizoma Phragmitis, be made up of following 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 for the peanut yoghourt containing fresh Rhizoma Phragmitis, comprises the following steps:
(1) Feedstock treating:
The wild jujube of above-mentioned weight portion is soaked 20-30min in the sodium chloride solution of 10-20%, take out, drain rear stoning, put into fill honey, natrium citricum, edible gelatin glass jar pickle 1-2 days;
The peanut of above-mentioned weight portion is fried rear crushed into powder, crosses 100 mesh sieves and obtain peanut powder;
By the fruit of Chinese wolfberry of above-mentioned weight portion, the tuber of dwarf lilyturf crushed into powder, cross 100 mesh sieves obtain medlar powder and ophiopogon powder;
The fresh Rhizoma Phragmitis of above-mentioned weight portion, tangerine leaf, rose, jasmine, black tea are mixed and add 5-10 times of water, be heated to 90-100 DEG C of 30-60min, lixiviate, obtains extract, then heats 100-200 DEG C of 1-2h, concentrated, obtains concentrate.
(2) homogeneous: by 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, at 10-25MPa, 60-70 DEG C, carry out homogeneous, obtains fresh milk mixed liquor;
(3) sterilizing: by the sterilizing 300s at 100-120 DEG C of the fresh milk mixed liquor after homogeneous;
(4) cool: the fresh milk mixed liquor after sterilizing is cooled, till being cooled to 40-45 DEG C at 40-45 DEG C;
(5) ferment: the fresh milk mixed liquor being cooled to 40-45 DEG C, adds the LABS bacterium of described weight portion at 42-45 DEG C of bottom fermentation 2-4h;
(6) added by the wild jujube pickled in the Yoghourt fermented, mixing, stirs, carries out filling, be then placed in the refrigerating chamber of 0-4 DEG C.
Advantage of the present invention is:
Yogurt of the present invention has operated and environmental protection simply.Add some traditional Chinese medicine ingredients in Yoghourt of the present invention, compared with traditional Yoghourt, Yoghourt of the present invention has certain health-care effect, and special taste.
Detailed description of the invention
Containing the peanut yoghourt of fresh Rhizoma Phragmitis, be made up of following 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 preparation method for the peanut yoghourt containing fresh Rhizoma Phragmitis, comprises the following steps:
(1) Feedstock treating:
The wild jujube of above-mentioned weight portion is soaked 20min in the sodium chloride solution of 10%, take out, drain rear stoning, put into fill honey, natrium citricum, edible gelatin glass jar pickle 1 day;
The peanut of above-mentioned weight portion is fried rear crushed into powder, crosses 100 mesh sieves and obtain peanut powder;
By the fruit of Chinese wolfberry of above-mentioned weight portion, the tuber of dwarf lilyturf crushed into powder, cross 100 mesh sieves obtain medlar powder and ophiopogon powder;
The fresh Rhizoma Phragmitis of above-mentioned weight portion, tangerine leaf, rose, jasmine, black tea are mixed and add 5-10 times of water, be heated to 90-100 DEG C of 30min, lixiviate, obtains extract, then heats 150 DEG C of 1-2h, concentrated, obtains concentrate.
(2) homogeneous: by 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 at 70 DEG C, obtains fresh milk mixed liquor;
(3) sterilizing: by the sterilizing 300s at 100-120 DEG C of the fresh milk mixed liquor after homogeneous;
(4) cool: the fresh milk mixed liquor after sterilizing is cooled at 42 DEG C, is cooled to till 43 DEG C;
(5) ferment: the fresh milk mixed liquor being cooled to 40-45 DEG C, adds the LABS bacterium of described weight portion at 42 DEG C of bottom fermentation 2-4h;
(6) added by the wild jujube pickled in the Yoghourt fermented, mixing, stirs, carries out filling, be then placed in the refrigerating chamber of 4 DEG C, through being up to the standards.
Claims (1)
1. the peanut yoghourt containing fresh Rhizoma Phragmitis, it is characterized in that, be made up of following 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; The preparation method of the described peanut yoghourt containing fresh Rhizoma Phragmitis, comprises the following steps:
(1) Feedstock treating:
The wild jujube of above-mentioned weight portion is soaked 20-30min in the sodium chloride solution of 10-20%, take out, drain rear stoning, put into fill honey, natrium citricum, edible gelatin glass jar pickle 1-2 days;
The peanut of above-mentioned weight portion is fried rear crushed into powder, crosses 100 mesh sieves and obtain peanut powder;
By the fruit of Chinese wolfberry of above-mentioned weight portion, the tuber of dwarf lilyturf crushed into powder, cross 100 mesh sieves obtain medlar powder and ophiopogon powder;
The fresh Rhizoma Phragmitis of above-mentioned weight portion, tangerine leaf, rose, jasmine, black tea are mixed and add 5-10 times of water, be heated to 90-100 DEG C of 30-60min, lixiviate, obtains extract, then heats 100-200 DEG C of 1-2h, concentrated, obtains concentrate;
(2) homogeneous: by 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, at 10-25MPa, 60-70 DEG C, carry out homogeneous, obtains fresh milk mixed liquor;
(3) sterilizing: by the sterilizing 300s at 100-120 DEG C of the fresh milk mixed liquor after homogeneous;
(4) cool: the fresh milk mixed liquor after sterilizing is cooled, till being cooled to 40-45 DEG C at 40-45 DEG C;
(5) ferment: the fresh milk mixed liquor being cooled to 40-45 DEG C, adds the LABS bacterium of described weight portion at 42-45 DEG C of bottom fermentation 2-4h;
(6) added by the wild jujube pickled in the Yoghourt fermented, mixing, stirs, carries out filling, be then placed in the refrigerating chamber of 0-4 DEG C.
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 CN103283841A (en) | 2013-09-11 |
| CN103283841B true CN103283841B (en) | 2015-09-30 |
Family
ID=49085822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310147750.7A Active CN103283841B (en) | 2013-04-26 | 2013-04-26 | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103283841B (en) |
Families Citing this family (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 |
Family Cites Families (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 |
| CN102119728B (en) * | 2010-12-27 | 2012-07-25 | 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
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283841A (en) | 2013-09-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511854B (en) | Collagen polypeptide drink and its preparation method | |
| CN103283841B (en) | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN103535569B (en) | A kind of poultry livers debitterize takes off the method for raw meat | |
| CN103283832A (en) | Chinese-mahogany tender-leaf red-jujube yoghourt and preparation method thereof | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN103283842A (en) | Black-tea cherry yoghourt and preparation method thereof | |
| CN101204175B (en) | Coconut-flavored active lactic acid bacteria beverage and producing method thereof | |
| CN103229825A (en) | Longan can and preparation method thereof | |
| CN105076572A (en) | Chrysanthemum tea vinegar beverage and preparation method thereof | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN103230043A (en) | Fish roe and red date sausage, and preparation method thereof | |
| CN106261338A (en) | The preparation method of one main laminaria apple composite beverage | |
| CN104705660A (en) | Special protein powder for children | |
| CN101611750A (en) | A kind of production method of navel orange tea | |
| KR20130071541A (en) | A manufacturing method of chicken sauce with mountain ginseng extract | |
| CN102240056A (en) | Appetizing beverage and preparation method thereof | |
| CN106036670A (en) | Preparation method of pickled cabbages and pickled cabbages prepared by preparation method | |
| CN105124035A (en) | Jasmine flower and tea vinegar beverage and preparation method thereof | |
| CN106071516B (en) | The preparation method of Chinese yam Pleurotus eryngii composite flavor beverage | |
| CN104430855A (en) | Blueberry collagen polypeptide Ca yogurt | |
| CN103637317A (en) | Flammulina velutipes and red date functional beverage and preparation method thereof | |
| CN108157976A (en) | A kind of two-step fermentation prepares the method for sturgeon activated calcium powder easy to digest and manufactured calcium powder | |
| CN106036322A (en) | Production method of orange vinegar beverage | |
| CN102823795A (en) | Preparation of fine beverage of cordyceps militaris and silkie |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
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 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20220929 Granted publication date: 20150930 Pledgee: Bank of China Limited Bengbu Branch Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2021980009338 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
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 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20150930 Pledgee: Bank of China Limited Bengbu Branch Pledgor: BENGBU FULIN DAIRY Co.,Ltd. Registration number: Y2022980017573 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |