CN103931765B - A kind of Yoghourt containing Ginseng Leaf and its preparation method - Google Patents
A kind of Yoghourt containing Ginseng Leaf and its preparation method Download PDFInfo
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- CN103931765B CN103931765B CN201410193394.7A CN201410193394A CN103931765B CN 103931765 B CN103931765 B CN 103931765B CN 201410193394 A CN201410193394 A CN 201410193394A CN 103931765 B CN103931765 B CN 103931765B
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- ginseng leaf
- yoghourt
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Abstract
A kind of Yoghourt containing Ginseng Leaf of the present invention and its preparation method, belong to the technical field of food. Yoghourt has the composition of following weight part: full fat sterile milk 80-100 part, Ginseng Leaf's powder 0.005-0.015 part, Xylitol 5-15 part, direct putting type ferment agent for sour milk 0.1-0.15 part. With the addition of Ginseng Leaf's powder and Xylitol in Yoghourt of the present invention, wherein Ginseng Leaf's powder is by obtaining multiple beneficial composition after fermentation, such as ginsenoside, polysaccharide, polypeptide etc.; Using Xylitol substituting saccharose as sweeting agent, reduce the content of sugar in Yoghourt; The present invention determines the appropriate proportioning of Ginseng Leaf's powder and Xylitol by test, makes the good mouthfeel of Yoghourt; Adopt Yoghourt prepared by fermentation process of the present invention, raw material natural health, it is achieved that to effective utilization of discarded Ginseng Leaf, and yoghurt-flavoured is mellow, has the delicate fragrance of Ginseng Leaf concurrently, eats for a long time, more good for health than common sour milk.
Description
Technical field:
The invention belongs to field of food, it relates to a kind of Yoghourt containing Ginseng Leaf and its preparation method.
Background technology:
Recording according to " Chinese Pharmacopoeia ", Ginseng Leaf attaches to the lung and stomach meridians; Tonifying Qi, benefit lung, drives away summer heat, promotes the production of body fluid; Can be used for treatment deficiency of vital energy cough, hot summer weather is irritated, and Tianjin wound is thirsty, and the head is unclear, and four limbs are tired weary etc. Having experimental data to show, in Ginseng Leaf, the content of total saponins is 10.67%-16.82%. But, the utilization ratio of current Ginseng Leaf is very low, is mostly dropped, and causes the waste to resource.
It is well known that Yoghourt is a kind of nutritious, mellow in taste, very popular food. But so far, have no the open record adding Ginseng Leaf in Yoghurt formulation, and Ginseng Leaf's bitter, it is clear that the mouthfeel of Yoghourt can be affected.
Summary of the invention:
For solving the problems of the technologies described above, the present invention provides a kind of Yoghourt containing Ginseng Leaf and its preparation method. The formula of this Yoghourt with the addition of Ginseng Leaf's powder and Xylitol, and determined the appropriate proportioning of the two by test, not only makes the good mouthfeel of Yoghourt, and more good for health than common sour milk.
The present invention is that technical solution problem adopts following technical scheme:
Containing the Yoghourt of Ginseng Leaf, comprise the composition of following weight part: full fat sterile milk 80-100 part, Ginseng Leaf's powder 0.005-0.015 part, Xylitol 5-15 part, direct putting type ferment agent for sour milk 0.1-0.15 part.
The preparation method of above-mentioned a kind of Yoghourt containing Ginseng Leaf, comprises the steps, and described part number is weight part: get full fat sterile milk 80-100 part, it is heated to 50-60 DEG C, adds Xylitol 5-15 part wherein, stir, add Ginseng Leaf's powder 0.005-0.015 part, stir, with clarifixator homogeneous 10-15min, drop into 0.1-0.15 part direct putting type ferment agent for sour milk, filling, in the 42-43 DEG C of 5-6h that ferments, after Yoghourt solidifies, cool after-ripening 2-4h in 4 DEG C, obtain the Yoghourt containing Ginseng Leaf.
As preferably, above-mentioned Ginseng Leaf's powder is prepared as follows: get dry Ginseng Leaf, be soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder.
The present invention compared with prior art has following useful effect:
Yoghourt of the present invention, adds Ginseng Leaf's powder and Xylitol in its formula. Wherein Ginseng Leaf's powder is by obtaining multiple beneficial composition after fermentation, such as ginsenoside, polysaccharide, polypeptide etc.; Particularly more can so that ginsenoside Re changes into the higher composition of less Rg1, Rh2, Rf1, Rg3 isoreactivity of molecular weight after fermentation; Using Xylitol substituting saccharose as sweeting agent, reduce the content of sugar in Yoghourt. In addition, the present invention determines the appropriate proportioning of the two by test, makes the good mouthfeel of Yoghourt. Adopt Yoghourt prepared by fermentation process of the present invention, raw material natural health, it is achieved that to effective utilization of discarded Ginseng Leaf, and yoghurt-flavoured is mellow, the delicate fragrance having Ginseng Leaf concurrently, eats for a long time, can effective regulating intestinal canal bacterium group, improve immunizing power, alleviating fatigue, more good for health than common sour milk.
Embodiment:
The formula of Yoghourt of the present invention is containing full fat sterile milk, Ginseng Leaf's powder and Xylitol, wherein the residual content of the agriculture of Ginseng Leaf's powder meets the standard of ginseng agriculture residual in " SNT1001-2001 exports the ginseng method of inspection ", and said components prepares finished yogurt prod after fermentation. For obtaining the suitable proportion of Ginseng Leaf's powder and Xylitol, carry out 2 factors, 4 horizontal quadratures designs, wherein mainly considered that the two addition and proportioning are on the impact of Yoghourt mouthfeel.
Specifically tabulate as follows:
Table 1 level of factor table
Table 2 testing program
For above-mentioned 9 testing programs, taking sour-sweet degree, entrance slickness, coagulated state, surface gloss as evaluation index, its sensory evaluation result following (full marks are 10 points):
Table 3 sensory evaluation marking table
Below in conjunction with embodiment, the invention will be further described, but these embodiments are only for explaining the present invention, to the scope of the present invention and do not constitute any limitation.
Embodiment 1:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 80g, it is heated to 50 DEG C, adds Xylitol 5g wherein, Ginseng Leaf powder 0.005g is added after stirring and dissolving, stirring, with clarifixator homogeneous 10min, (Ke Hansen company of Denmark produces to drop into 0.1g milk-acid bacteria ADY-3, belong to a kind of direct putting type ferment agent for sour milk), filling, ferment 5h in 42 DEG C of environment, after Yoghourt solidifies, move in 4 DEG C of freezers and cool after-ripening 2h, obtain the Yoghourt 84g containing Ginseng Leaf.
Embodiment 2:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 100g, it is heated to 60 DEG C, adds Xylitol 15g wherein, Ginseng Leaf powder 0.015g is added after stirring and dissolving, stirring, with clarifixator homogeneous 15min, (Ke Hansen company of Denmark produces to drop into 0.15g milk-acid bacteria ADY-3, belong to a kind of direct putting type ferment agent for sour milk), filling, ferment 6h in 43 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 4h, obtain the Yoghourt 113g containing Ginseng Leaf.
Embodiment 3:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 90g, it is heated to 55 DEG C, adds Xylitol 10g wherein, Ginseng Leaf powder 0.010g is added after stirring and dissolving, stirring, with clarifixator homogeneous 13min, (Ke Hansen company of Denmark produces to drop into 0.13g milk-acid bacteria ADY-3, belong to a kind of direct putting type ferment agent for sour milk), filling, ferment 5.5h in 42 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 3h, obtain the Yoghourt 98g containing Ginseng Leaf.
Embodiment 4:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 80g, it is heated to 50 DEG C, adds Xylitol 5g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.010g, stir, with clarifixator homogeneous 10min, drop into 0.1g direct putting type ferment agent for sour milk, filling, ferment 5h in 42 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 2h, obtain the Yoghourt 84g containing Ginseng Leaf.
Embodiment 5:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 100g, it is heated to 60 DEG C, adds Xylitol 15g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.005g, stir, with clarifixator homogeneous 15min, drop into 0.15g direct putting type ferment agent for sour milk, filling, ferment 6h in 43 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 4h, obtain the Yoghourt 113g containing Ginseng Leaf.
Embodiment 6:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 90g, it is heated to 55 DEG C, adds Xylitol 10g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.015g, stir, with clarifixator homogeneous 13min, drop into 0.13g direct putting type ferment agent for sour milk, filling, ferment 5.5h in 42 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 3h, obtain the Yoghourt 98g containing Ginseng Leaf.
Embodiment 7:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 80g, it is heated to 50 DEG C, adds Xylitol 5g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.015g, stir, with clarifixator homogeneous 10min, drop into 0.1g direct putting type ferment agent for sour milk, filling, ferment 5h in 42 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 2h, obtain the Yoghourt 84g containing Ginseng Leaf.
Embodiment 8:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 100g, it is heated to 60 DEG C, adds Xylitol 15g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.010g, stir, with clarifixator homogeneous 15min, drop into 0.1g direct putting type ferment agent for sour milk, filling, ferment 6h in 43 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 4h, obtain the Yoghourt 113g containing Ginseng Leaf.
Embodiment 9:
Get dry Ginseng Leaf, it is soaked in water, rinse, dry, pulverize with Universalpulverizer, cross 140 order sieves, obtain Ginseng Leaf's powder, for subsequent use. Get full fat sterile milk 90g, it is heated to 55 DEG C, adds Xylitol 10g wherein, after stirring and dissolving, add Ginseng Leaf powder 0.005g, stir, with clarifixator homogeneous 13min, drop into 0.13g direct putting type ferment agent for sour milk, filling, ferment 5.5h in 42 DEG C of environment, after Yoghourt solidifies, move into and 4 DEG C of freezers carry out cooling after-ripening 3h, obtain the Yoghourt 98g containing Ginseng Leaf.
Claims (2)
1. the Yoghourt containing Ginseng Leaf, it is characterised in that, there is the composition of following weight part: full fat sterile milk 80-100 part, cross Ginseng Leaf's powder 0.005-0.015 part of 140 order sieves, Xylitol 5-15 part, direct putting type ferment agent for sour milk 0.1-0.15 part; Described direct putting type ferment agent for sour milk is milk-acid bacteria ADY-3.
2. the preparation method of the Yoghourt containing Ginseng Leaf of a claim 1, it is characterized in that, comprise the steps, and described part number is weight part: get full fat sterile milk 80-100 part, it is heated to 50-60 DEG C, add Xylitol 5-15 part wherein, stir, add Ginseng Leaf's powder 0.005-0.015 part, stir, with clarifixator homogeneous 10-15min, drop into 0.1-0.15 part direct putting type ferment agent for sour milk, filling, in the 42-43 DEG C of 5-6h that ferments, after Yoghourt solidifies, cool after-ripening 2-4h in 4 DEG C, obtain the Yoghourt containing Ginseng Leaf; Described direct putting type ferment agent for sour milk is milk-acid bacteria ADY-3; Described Ginseng Leaf's powder is prepared as follows: gets dry Ginseng Leaf, is soaked in water, rinse, dry, pulverizes with pulverizer, crosses 140 order sieves, obtains Ginseng Leaf's powder.
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| CN105145819A (en) * | 2015-08-04 | 2015-12-16 | 中国农业科学院特产研究所 | Ginseng yogurt and chewable tablets with efficacies of alleviating physical fatigue and coordinating intestines and stomachs |
| CN105249467A (en) * | 2015-11-23 | 2016-01-20 | 吉林大学 | Ginseng sizing agent, preparation method and application thereof |
| CN105941623A (en) * | 2016-05-31 | 2016-09-21 | 吉林大学 | Ultrafine ginseng powder yogurt and preparation method thereof |
| CN106615128A (en) * | 2017-02-10 | 2017-05-10 | 成都大学 | Moringa oleifera sugar-free yoghurt and making process thereof |
Citations (4)
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| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN103168852A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing poria cocos and preparation method thereof |
| CN103478250A (en) * | 2013-09-29 | 2014-01-01 | 江苏食品药品职业技术学院 | Healthcare yogurt and preparation method thereof |
| CN103766518A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Green tea-milk ferment and preparation method thereof |
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| KR101158506B1 (en) * | 2010-01-06 | 2012-06-20 | 한국식품연구원 | Fermented ginseng yoghurt drink composition and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN103766518A (en) * | 2012-10-17 | 2014-05-07 | 刘铭 | Green tea-milk ferment and preparation method thereof |
| CN103168852A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Jujube yoghourt containing poria cocos and preparation method thereof |
| CN103478250A (en) * | 2013-09-29 | 2014-01-01 | 江苏食品药品职业技术学院 | Healthcare yogurt and preparation method thereof |
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