CN103392807A - Mixed type honey-aloe yoghurt and preparation method thereof - Google Patents

Abstract

The invention discloses mixed type honey-aloe yoghurt and a preparation method thereof. The mixed type honey-aloe yoghurt comprises the following active ingredients in percentage by weight: 5-10% of loquat honey, 4-6% of aloe juice, 8-12% of degreased powdered milk, 1-3% of sunflower powder, 2-3% of cream, 2-3% of Chinese hawthorn seed powder, 1-2% of cucumber seed powder, 0.5-1% of streptococcus thermophilus, 0.5-1% of lactobacillus bulgaricus and 65-70% of purified water. The mixed type honey-aloe yoghurt is original in the formula and production technology, not only maintains the nutritional ingredients of milk, loquat honey and aloe, but also increases the health-care values of sunflower powder, Chinese hawthorn seed powder and cucumber seed powder, the yoghourt which is rich in nutrition, smooth in mouthfeeling and sweet in smell is produced through fermentation and curding maturation, and achieves the effects of enhancing the human body immunity function, promoting the calcium absorption of a human body, reducing the serum cholesterol level, decreasing the blood pressure, promoting the intestinal motility, skin whitening and moisturizing and the like.

Description

A kind of compound honey and aloe yoghurt and preparation method thereof

Technical field

The present invention relates to health drink milk field, be specifically related to a kind of compound honey and aloe yoghurt and preparation method thereof.

Background technology

Yoghourt refers to inoculation bacillus bulgaricus and streptococcus thermophilus in cow's milk, the milky product that the process lactic fermentation forms, differently according to the composition of butter oil content, production technology and bacterial classification in the structural state of finished product, taste, raw material Yoghourt can be divided into different classifications, according to the taste difference of finished product, can be divided into: natural pure Yoghourt, sweetened yogurt, flavouring sour milk, fruit yogurt, compound or nutrient health type Yoghourt etc.The present invention carries out on the basis of all-round statistics analysis in the Yoghourt kind to selling in the market, for there is no the Yoghourt kind that occurs on market, a kind of compound honey and aloe yoghurt that utilizes the health-care effect of loquat honey, asparagus juice uniqueness and good mouthfeel and develop, the technical characterstic of its invention is proportion scale, production technology, health-care efficacy and taste.

Honey is a kind of sticky transparent or semitransparent colloidal liquid, and its main component comprises glucose, fructose, sucrose and maltose etc.Total content is 75%-80%, also has the materials such as vitamin, amino acids, enzyme, yeast pollen grain and wax of trace, is a kind of nutritious natural nourishing product.Loquat honey is that honeybee gathers the loquat nectar of blooming, and through honeybee, brewages and forms.Sweet suitable for reading, can be rated as good merchantable brand in honey, have the drug effect of loquat " cure mainly dyspnea and cough due to lung-heat, stomach energy is thirsty ", health-care efficacies such as clearing lung-heat is arranged, expelling the heat-evil, reduce phlegm, be relieving cough and asthma.

asparagus juice is the aloe plant elite of extracting from Chinese aloe leaf by biological purification technique, contain aloe-emodin, aloin, the different aloin of the isomers of aloin, high tal fibre aloin, Chrysophanol, chrysophanol monoglucoside, anthracene class and glucoside and the Quercetins such as anthrol, kaempferol, flavonoids and the glucose such as rutin, mannose, arabinose, rhamnose, sucrose, wood sugar, fructose, the glucides such as glucuronic acid. also contain arginine, asparagine, eight kinds of essential amino acids such as glutamic acid and cholesterol, campesterol, the materials such as sitosterol. have moisturizing, anti-ageing, anti-inflammatory, sterilization, sun-proof, anti-eczema, beauty treatment, the effects such as skin care.

The elite of the raw materials such as compound honey and aloe yoghurt collection milk, loquat honey and aloe, the formula by uniqueness and production technology are produced.That this compound honey and aloe yoghurt Yoghourt has is nutritious, the characteristics of taste lubrication, smell fragrance, long-term drinking can strengthen human body immunologic function, reduce serum cholesterol level, promote the effect of intestinal movement and whitening moisturizing.

Summary of the invention

The invention provides a kind of compound honey and aloe yoghurt acid and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme:

A kind of compound honey and aloe yoghurt, the weight proportion of its raw material components is: loquat honey 5-10%, asparagus juice 4-6%, skim milk powder 8-12%, sunflower powder 1-3%, cream 2-3%, Chinese hawthorn seed powder 2-3%, cucumber seed powder 1-2%, streptococcus thermophilus 0.5-1%, lactobacillus bulgaricus 0.5-1%, pure water 65-70%.

Preferably, a kind of compound honey and aloe yoghurt, the weight proportion of its raw material components is: loquat honey 8%, asparagus juice 6%, skim milk powder 10%, sunflower powder 2%, cream 2.5%, Chinese hawthorn seed powder 2%, cucumber seed powder 1.5%, streptococcus thermophilus 1%, lactobacillus bulgaricus 1%, pure water 66%.

A kind of preparation method of compound honey and aloe yoghurt comprises the following steps:

(1) at first quantitative loquat honey, skim milk powder, sunflower powder, cream, Chinese hawthorn seed powder, cucumber seed powder and pure water are added in the preparation pot, be heated to 70-80 ℃, keep 15-20min, stir homogeneous, sterilizing, be cooled to rapidly 40-45 ℃ pending;

(2) under aseptic condition, access streptococcus thermophilus, bulgaria lactobacillus fermentation agent are fermented;

(3) above-mentioned postvaccinal raw material is packed in the vial of cleaning and sterilizing in advance, after building lid, be positioned in constant incubator, ferment and stop fermentation when the mobility of dairy milk starting material obviously reduces, the curdled milk time is controlled at 2-3h;

(4) when fermentation termination arrives, immediately fermented yoghourt is taken out from insulating box, cooling with cold wind or cold water;

(5) cooling mistake is put into the refrigerator of 2-8 ℃ and refrigerated after-ripening, ripening time is at 12-24h, and the mouthfeel and the local flavor that make it Yoghourt are purer;

(6) packing box of packing into, the spray printing product batch number, grab sample after the assay was approved, finished product vanning constant heat storage storage, temperature is controlled at below 10 ℃.

Advantage of the present invention:

the compound honey and aloe yoghurt acid that the present invention produces, its formula and production technology have originality, both kept milk, the nutritional labeling of loquat honey and aloe, increased again sunflower powder, the Chinese hawthorn seed powder, the health care of cucumber seed powder is worth, by fermentation, the curdled milk after-ripening is produced nutritious, taste lubrication, the yogurt drink of smell fragrance, this Yoghourt has the immunologic function that strengthens human body, promote human calcium's absorption, reduce serum cholesterol level, anti-oxidant, anti-aging, refreshment eyesight improving, hypotensive, promote the effect of intestinal movement and whitening moisturizing.

The specific embodiment

A kind of compound honey and aloe yoghurt, the weight proportion of its raw material components is: loquat honey 8%, asparagus juice 6%, skim milk powder 10%, sunflower powder 2%, cream 2.5%, Chinese hawthorn seed powder 2%, cucumber seed powder 1.5%, streptococcus thermophilus 1%, lactobacillus bulgaricus 1%, pure water 66%.

The preparation method of compound honey and aloe yoghurt comprises the following steps:

(1) at first quantitative loquat honey, skim milk powder, sunflower powder, cream, Chinese hawthorn seed powder, cucumber seed powder and pure water are added in preparation pot, are heated to 80 ℃, keep 15min, stir homogeneous, sterilizing, be cooled to rapidly 42 ℃ pending;

(2) under aseptic condition, access streptococcus thermophilus, bulgaria lactobacillus fermentation agent are fermented;

(3) above-mentioned postvaccinal raw material is packed in the vial of cleaning and sterilizing in advance, after building lid, be positioned in constant incubator, ferment and stop fermentation when the mobility of dairy milk starting material obviously reduces, the curdled milk time is controlled at 2-3h;

(4) when fermentation termination arrives, immediately fermented yoghourt is taken out from insulating box, cooling with cold wind or cold water;

(5) cooling mistake is put into the refrigerator of 2-8 ℃ and refrigerated after-ripening, ripening time is at 12-24h, and the mouthfeel and the local flavor that make it Yoghourt are purer;

(6) packing box of packing into, the spray printing product batch number, grab sample after the assay was approved, finished product vanning constant heat storage storage, temperature is controlled at below 10 ℃.

Claims (3)

1. compound honey and aloe yoghurt, it is characterized in that, the weight proportion of its raw material components is: loquat honey 5-10%, asparagus juice 4-6%, skim milk powder 8-12%, sunflower powder 1-3%, cream 2-3%, Chinese hawthorn seed powder 2-3%, cucumber seed powder 1-2%, streptococcus thermophilus 0.5-1%, lactobacillus bulgaricus 0.5-1%, pure water 65-70%.

2. compound honey and aloe yoghurt according to claim 1, it is characterized in that, the weight proportion of its raw material components is: loquat honey 8%, asparagus juice 6%, skim milk powder 10%, sunflower powder 2%, cream 2.5%, Chinese hawthorn seed powder 2%, cucumber seed powder 1.5%, streptococcus thermophilus 1%, lactobacillus bulgaricus 1%, pure water 66%.

3. the preparation method of a compound honey and aloe yoghurt as claimed in claim 1 is characterized in that comprising the following steps:

(1) at first quantitative loquat honey, skim milk powder, sunflower powder, cream, Chinese hawthorn seed powder, cucumber seed powder and pure water are added in the preparation pot, be heated to 70-80 ℃, keep 15-20min, stir homogeneous, sterilizing, be cooled to rapidly 40-45 ℃ pending;

(2) under aseptic condition, access streptococcus thermophilus, bulgaria lactobacillus fermentation agent are fermented;

(3) above-mentioned postvaccinal raw material is packed in the vial of cleaning and sterilizing in advance, after building lid, be positioned in constant incubator, ferment and stop fermentation when the mobility of dairy milk starting material obviously reduces, the curdled milk time is controlled at 2-3h;

(4) when fermentation termination arrives, immediately fermented yoghourt is taken out from insulating box, cooling with cold wind or cold water;

(5) cooling mistake is put into the refrigerator of 2-8 ℃ and refrigerated after-ripening, ripening time is at 12-24h, and the mouthfeel and the local flavor that make it Yoghourt are purer;

(6) packing box of packing into, the spray printing product batch number, grab sample after the assay was approved, finished product vanning constant heat storage storage, temperature is controlled at below 10 ℃.