CN103859028A

CN103859028A - Aloe yoghourt

Info

Publication number: CN103859028A
Application number: CN201210546912.XA
Authority: CN
Inventors: 王元英
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-12-17
Filing date: 2012-12-17
Publication date: 2014-06-18

Abstract

Aloe belongs to liliaceae perennial succulent herbaceous plant, is referred as "elephant gallbladder" in the traditional Chinese medicine, contains a large amount of vitamins, polysaccharide anthraquinone type compounds, amino acids essential to human bodies, mineral compounds essential to human bodies, and the like. The aloe has strong anti-infection and disinfection capabilities, and can promote blood circulation and metabolism. The aloe contains a component capable of decomposing harmful substances in organisms and contains a plurality of high protein amino acid compounds. Applications of the aloe in healthcare and nutrition products are favored and accepted by more and more people. The invention provides aloe yoghourt and a manufacturing method thereof. The manufacturing method includes: dissolving milk powder and cane sugar, boiling, filtering, adding aloe normal juice, homogenizing, inoculating, canning, culturing, cooling, and refrigerating to obtain a finished product. The aloe normal juice is adopted as a raw material of the product. The produced aloe yoghourt combines nutrition and healthcare and meets demands of modern for natural, nutritious and health food. The aloe yoghourt is moderate in sour and sweet taste, fine, smooth, tasty, unique in flavor and rich in fragrance.

Description

A kind of aloe yogurt

Technical field

The present invention relates to beverage production system, particularly the production method take aloe and Yoghourt as main material production nutrient health-care beverage.

Technical background

The perennial meat herbaceous plant of Aloe Liliaceae, traditional Chinese medicine is called " resembling courage ", contains the indispensable 8 kinds of essential amino acids of a large amount of vitamin, polysaccharide Anthraquinone and human body and mineral matter etc.Known kind has kind more than 500 including mutation, is distributed in Mediterranean, the Middle East, Africa, America, China, the areas such as Japan.In China, aloe mainly grows in Guangdong, Hainan, Guangxi, Fujian, and the ground such as Yunnan and Sichuan are called magnificent aloe.Aloe has stronger anti-infective, sterilizing ability, and can stimulate circulation and metabolism.In aloe, contain composition and the multiple high protein amino acid material of harmful substance in a kind of energy decomposing organism body, thereby have effect of health care, its utilization on health nutrient is just obtaining more and more people's favor and approval.Take Aloe original juice as raw material, the aloe yogurt of making integrates nutrition and health care, is applicable to the demand of modern to natural food and nutrient health.

Yoghourt has another name called cultured milk or yogurt, is the most popular dairy products in current numerous fermented dairy product, and it is nutritious, and human body is had to good health-care effect.China just formally commercially produces since the eighties, because Yoghourt is not China consumers in general's traditional food, therefore the also stage in falling behind of the production of China's Yoghourt, the kind of product is also less, be mostly traditional solidification type yoghourt, stirred yoghurt, although obtained in recent years development rapidly, and only limited to sugaring and add fruity aspect taste.

Summary of the invention

The object of this invention is to provide a kind of aloe yogurt with health function and preparation method thereof.Its objective is such realization: with magnificent aloe, whole milk powder, sweet osmanthus extract, white granulated sugar, citric acid, ascorbic acid (Vc), filter aid (food-grade), form by adding Aloe original juice processing aloe yogurt product.

Beneficial effect

This product is take Aloe original juice as raw material, and the aloe yogurt of making integrates nutrition and health care, is applicable to the demand of modern to natural food and nutrient health.Substitute the odor additive such as vanillic aldehyde of common use with sweet osmanthus extract simultaneously, environmental protection more, prepared Yoghourt sweet mouthfeel is moderate, fine and smooth tasty and refreshing, unique flavor, aromatic flavour, best in quality.

The specific embodiment

Aloe yogurt processing process: milk powder, sucrose-dissolve and boil-filter-add Aloe original juice-homogeneous-inoculation-canned-cultivation-cooling-refrigeration-finished product.Each component ratio is asparagus juice 20%, whole milk powder 40%, sucrose 8%, stabilizing agent 0.3%, leavening 4%, sweet osmanthus extract 2%, and surplus is water.

Aloe original juice preparation technology requires:

(1) clean: Chinese aloe leaf is cleaned up, decortication and broken parts, the head of artificial removal's blade and afterbody, obtain aloe inner gel matrix;

(2) pulverize: the aloe inner gel matrix obtaining is pulverized and homogeneous, and centrifugation, to remove crude fibre and connecting tissue wherein, obtains aloe juice, and the aloe juice obtaining is filtered with diatomite filter;

(3) remove slag: in coagulant liquid, add viscosity reduction auxiliary agent, keep 72-96 hours at 5-3 5 ℃, then remove by filter wherein residual fiber and connecting tissue particle;

(4) decolouring: add antioxidant, stabilizer treatment in Aloe original juice.To the aloe processing of decolouring, decolouring material is to use charcoal absorption simultaneously.

(5) sterilizing: at 95 ℃-98 ℃, carried out sterilizing in 20 seconds.

Raw material mixing preparation: by after milk powder, white granulated sugar, stabilizing agent, citric acid heating for dissolving, when temperature is down to 50 ℃ and Aloe original juice and sweet osmanthus extract mixing preparation stir.Because Aloe original juice viscosity is high, the mix and blend time must be slightly longer than producing Other Drinks, and Normal juice and milk powder affinity are increased.Improve Normal juice and explain stability by oneself, prevent slurries layering and precipitating simultaneously, and make even tissue, thickness, delicate mouthfeel.

Inoculate canned: access 3% lactic acid bacteria fermenting agent is put into mixing preparation liquid, fully mixes, and carries out canning sealing.Respectively in electro-heating standing-temperature cultivator 4l～45 ℃ with bottom fermentation to curdled milk.

Sealing refrigeration: after fermentation ends, be placed on experimental bench, put into refrigerator after Yoghourt is cooled to 20～30 ℃, refrigerate under 4 ℃ of conditions.

The aloe kind of selecting is magnificent aloe, the full Fresh leaf of aloe of more than 2 years mesophyll in growth period, with clear water soak, after rinsing, then with pulverizer smash, grinding, coarse filtration, decolouring, essence filter, sterilization, makes asparagus juice.Yoghourt is selected lactobacillus bulgaricus and streptococcus thermophilus fermentation agent to carry out lactic fermentation and is obtained.Mixing according to the following ratio:

Asparagus juice 20%, whole milk powder 40%, sucrose 8%, stabilizing agent 0.3%, leavening 4%, sweet osmanthus extract 2%, surplus is water.

Above-mentioned raw materials is mixed, fully stir and carry out homogeneous one time, homogenization pressure is 50MPa, after degassed, adopt 95 ℃ of instantaneous sterilizings, and be cooled under 40 ℃ of conditions, then ferment 3～4 days, can make the aloe yogurt of fine and smooth, sour-sweet moderate, the unique flavor of color homogeneous, tissue, aromatic flavour.

Claims

1. an aloe yogurt, is characterized in that: take the aloe, Yoghourt that meet raw material choose requirement as raw material, take magnificent aloe, whole milk powder, white granulated sugar, citric acid, sweet osmanthus extract etc. as auxiliary material, by adding Aloe original juice processing aloe yogurt product;

Each composition proportion is asparagus juice 20%, whole milk powder 40%, sucrose 8%, stabilizing agent 0.3%, leavening 4%, sweet osmanthus extract 2%, and surplus is water, the aloe yogurt optimum making by this ratio.

2. a kind of aloe yogurt according to claim 1, it is characterized in that, the preparation method of described Aloe original juice is: the magnificent aloe that meets food sanitation standard is cleaned, remove crust, obtain aloe inner gel matrix, centrifugation is to remove crude fibre and connecting tissue wherein, obtain aloe juice, and the aloe juice obtaining is filtered with diatomite filter, keep 72-96 hours at 5-3 5 ℃, then remove by filter wherein residual fiber and connecting tissue particle, decolouring, at 95 ℃-98 ℃, in 20 seconds, carry out sterilizing.