CN103798377A - Cherry yoghourt - Google Patents
Cherry yoghourt Download PDFInfo
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- CN103798377A CN103798377A CN201210462187.8A CN201210462187A CN103798377A CN 103798377 A CN103798377 A CN 103798377A CN 201210462187 A CN201210462187 A CN 201210462187A CN 103798377 A CN103798377 A CN 103798377A
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- cherry
- yoghurt
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides cherry yoghourt which is prepared by fermenting cherry pulp, white sugar, pure milk, zymophyte and a thickener which are taken as raw materials. The zymophyte is one or mixed bacteria of streptococcus thermophilus, lactic acid bacteria and lactobacillus bulgaricus. The cherries are fresh and do not contain peduncles and kernels, and the cherry pulp is cleaned and sliced for later use directly or is used for being prepared into pulp for later use.
Description
Technical Field
The invention belongs to the field of dairy products, relates to fruit yogurt, and particularly relates to cherry yogurt and a processing method thereof.
Background
Cherry is also called Jinxie peach, cherry, etc. The cherry is usually eaten as a fruit, has bright color, is glittering and translucent and beautiful, is red like agate, is yellow like condensed fat, is particularly rich in nutrition, and is rich in sugar, protein, vitamins and various elements such as calcium, iron, phosphorus, potassium and the like. Cherries are extremely rich in iron and dominate various fruits. Iron is a raw material for synthesizing hemoglobin of a human body, so that the anemia can be relieved and a series of gynecological diseases caused by eating more cherries, such as pregnant women, lactating mothers, Sheehan's syndrome, menorrhagia, metrostaxis and the like can be treated. Frequent eating of cherries can supplement the demand of the body on the amount of iron elements, promote the regeneration of hemoglobin, prevent and treat iron-deficiency anemia, strengthen physique and nourish brain and improve intelligence.
According to traditional Chinese medicine, cherry fruits are sweet in taste and warm in nature and have the functions of regulating middle warmer, tonifying qi, dispelling wind-damp and the like. In addition, the red color of cherries is formed by complex components, one of which has a strong "antioxidant" effect, a phytochemical called "anthocyanins". Antioxidation is an important physiological function. Aging, decline in body functions, chronic diseases and the occurrence of certain tumors in the human body are all related to the oxidation reaction dominated by free radicals in the body. The antioxidant substances such as anthocyanidin, vitamin C, vitamin E, carotene, selenium, and brass are helpful for resisting oxidation of free radicals. Among them, the antioxidant effect of anthocyanins is considered to be the strongest. Therefore, the cherries have extremely high nutritional value and are particularly good health care products for busy modern people.
Disclosure of Invention
The invention provides the pulp yoghourt taking the cherries as the raw materials, which not only has the special flavor of the cherries, but also has rich nutrition and health care effects.
In order to achieve the purpose, the invention adopts the following technical scheme:
a cherry yogurt is prepared by fermenting cherry pulp, white sugar, pure milk, zymocyte and thickener; wherein the zymocyte is a mixed bacterium of streptococcus thermophilus, bifidobacterium and lactobacillus bulgaricus.
The yoghourt provided by the invention comprises the following components in parts by mass:
wherein the zymocyte is streptococcus thermophilus according to the mass ratio: bifidobacteria: lactobacillus bulgaricus = 1: (1-3): (1-3).
According to the technical scheme provided by the invention, the fermentation condition is 35-40 ℃, and the fermentation is carried out for 1-2 hours at a constant temperature. And cooling to 5-7 ℃ after fermentation is finished, and after-ripening for 12 hours.
In the technical scheme provided by the invention, the thickening agent is one or a combination of more of beta-cyclodextrin, sodium alginate and carrageenan.
According to the technical scheme provided by the invention, after the stems and the kernels of fresh and mature cherries are removed, cherry pulp is cleaned and cut into blocks, and the blocks are directly used or made into pulp for later use.
Cherries contain more iron. Iron is the most trace element needed by the human body and is closely related to the hematopoietic function (hemoglobin synthesis) of the human body. Anemia due to iron deficiency, i.e. iron deficiency anemia, is the most common anemia in the clinic. Iron deficiency is the most common nutritional deficiency in life. Although fruit as a whole is not a good source of iron, cherries do contain more iron than other fruits. The iron content of 100 g of cherry is 5.9 mg, which is much higher than that of most other fruits. The iron content of the Chinese dates which are regarded as good blood-enriching products is not 1.2 mg (fresh products). Meanwhile, the cherries also contain more vitamin C and a small amount of organic acid, and the vitamin C and the organic acid form a sour and sweet taste of the cherries together with the saccharides. The vitamin C and the organic acid can promote the iron absorption and improve the iron absorption rate of the intestinal tract.
People who often use computers can cause the aching and distending pain of finger joints, wrists, shoulders, necks, backs and other parts, and the nutrients contained in the cherries are effective antioxidants, so that the muscle aching pain can be effectively eliminated, and great benefit is brought to people. The traditional Chinese medicine considers that the cherry has sweet, smooth and astringent taste, can regulate middle warmer and replenish qi, and can beautify face and have spiritual quality after being eaten for a long time. In addition, the product has the effects of treating deficiency syndrome of human body, invigorating primordial qi and moistening skin. "
Compared with the prior art, the invention has the beneficial effects that:
(1) the unique sweet and fragrant of the cherries are kept in the fermentation culture process;
(2) various nutrient substances such as iron, vitamins and the like in the yoghourt are increased;
(3) the yogurt retains the antioxidants of anthocyanin, carotene, selenium, brass and the like of the cherry, and has the functions of beautifying and resisting oxidation;
(4) the yoghourt provided by the invention is not added with a preservative, and is green and healthy.
Detailed Description
The following examples are presented to enable one of ordinary skill in the art to more fully understand the present invention and are not intended to limit the invention in any way.
Example 1
A cherry yogurt is prepared by fermenting cherry pulp, white sugar, pure milk, zymocyte and thickener; wherein the zymocyte is a mixed bacterium of streptococcus thermophilus, bifidobacterium and lactobacillus bulgaricus.
The yoghourt provided by the invention comprises the following components in parts by mass:
wherein the zymocyte is streptococcus thermophilus according to the mass ratio: bifidobacteria: lactobacillus bulgaricus = 1: 1: 1.
in the technical scheme provided by the embodiment, the fermentation condition is 35 ℃, and the fermentation is carried out for 2 hours at constant temperature; and cooling to 5-7 ℃ after fermentation is finished, and after-ripening for 12 hours.
In the technical scheme provided by this embodiment, the thickener is β -cyclodextrin.
Example 2
A cherry yogurt is prepared by fermenting cherry pulp, white sugar, pure milk, zymocyte and thickener; wherein the zymocyte is a mixed bacterium of streptococcus thermophilus, bifidobacterium and lactobacillus bulgaricus.
The yoghourt provided by the invention comprises the following components in parts by mass:
wherein the zymocyte is streptococcus thermophilus according to the mass ratio: bifidobacteria: lactobacillus bulgaricus = 1: 3: 3.
in the technical scheme provided by the embodiment, the fermentation condition is 40 ℃, and the fermentation is carried out for 1 hour at constant temperature. And cooling to 5-7 ℃ after fermentation is finished, and after-ripening for 12 hours.
In the technical scheme provided by this embodiment, the thickener is a combination of β -cyclodextrin and carrageenan.
Claims (7)
1. A cherry yogurt, which is characterized in that: cherry pulp, white sugar, pure milk, zymophyte and thickening agent are used as raw materials and are fermented to obtain the cherry milk; wherein,
the zymocyte is a mixed bacterium of streptococcus thermophilus, bifidobacterium and lactobacillus bulgaricus.
2. The yoghurt as claimed in claim 1, characterized in that the raw materials consist of, in parts by mass:
3. yoghurt as claimed in claim 2, characterized in that: the zymocyte is streptococcus thermophilus according to the mass ratio: bifidobacteria: lactobacillus bulgaricus = 1: (1-3): (1-3).
4. Yoghurt as claimed in claim 3, characterized in that: the fermentation condition is 35-40 ℃, and the fermentation is carried out for 1-2 hours at constant temperature.
5. Yoghurt as claimed in claim 4, characterized in that: and cooling to 5-7 ℃ after fermentation is finished, and after-ripening for 12 hours.
6. Yoghurt as claimed in claim 2, characterized in that: the thickening agent is one or a combination of a plurality of beta-cyclodextrin, sodium alginate and carrageenan.
7. Yoghurt as claimed in any one of claims 1 to 6, wherein: the cherry is prepared by removing stems and kernels of fresh and mature cherries, cleaning cherry pulp, cutting into pieces, and directly preparing the cherry pulp for later use or preparing the cherry pulp for later use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462187.8A CN103798377A (en) | 2012-11-15 | 2012-11-15 | Cherry yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462187.8A CN103798377A (en) | 2012-11-15 | 2012-11-15 | Cherry yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798377A true CN103798377A (en) | 2014-05-21 |
Family
ID=50696152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210462187.8A Pending CN103798377A (en) | 2012-11-15 | 2012-11-15 | Cherry yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798377A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104041585A (en) * | 2014-06-30 | 2014-09-17 | 广西南宁至简至凡科技咨询有限公司 | Yoghurt prepared from cherry and collagen peptide Zn |
| CN104397177A (en) * | 2014-12-01 | 2015-03-11 | 柒俊 | Grape yoghourt |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305750A (en) * | 2008-07-11 | 2008-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing fruit material and its production method |
-
2012
- 2012-11-15 CN CN201210462187.8A patent/CN103798377A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305750A (en) * | 2008-07-11 | 2008-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing fruit material and its production method |
Non-Patent Citations (2)
| Title |
|---|
| 张和平等: "《乳品工艺学》", 31 January 2007 * |
| 秦秀丽等: "樱桃发酵乳生产工艺的初步探讨", 《中国酿造》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104041585A (en) * | 2014-06-30 | 2014-09-17 | 广西南宁至简至凡科技咨询有限公司 | Yoghurt prepared from cherry and collagen peptide Zn |
| CN104012651B (en) * | 2014-06-30 | 2016-10-19 | 广西南宁至简至凡科技咨询有限公司 | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber |
| CN104397177A (en) * | 2014-12-01 | 2015-03-11 | 柒俊 | Grape yoghourt |
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