CN104026231A - Rice-flavored yoghourt and preparation method thereof - Google Patents
Rice-flavored yoghourt and preparation method thereof Download PDFInfo
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- CN104026231A CN104026231A CN201410209393.7A CN201410209393A CN104026231A CN 104026231 A CN104026231 A CN 104026231A CN 201410209393 A CN201410209393 A CN 201410209393A CN 104026231 A CN104026231 A CN 104026231A
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Abstract
The invention relates to rice-flavored yoghourt and a preparation method thereof. The rice-flavored yoghourt is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of fresh milk, 2-3 parts of Indian bread with hostwood, 1-2 parts of immature orange fruit, 3-4 parts of agastache leaves, 2-3 parts of millet sprouts, 4-5 parts of rhodiola roots, 1-2 parts of roots of pleurospermum uralense, 1.5-2.5 parts of flowers of eriophorum comosum, 40-50 parts of sorghum, 7-8 parts of green tea leaves, 10-12 parts of persimmon, 13-14 parts of raspberries, 12-15 parts of Chinese flowering quinces, 20-22 parts of mung beans, 3-4 parts of butter, 8-10 parts of nori, 8-10 parts of dried meat floss, 7-8 parts of tomato paste, 15-20 parts of biscuits, and 10-12 parts of nutrient additives. The rice-flavored yoghourt is delicious in sour and sweet degrees, and the delicate fragrance of the sorghum and the mung beans is merged, so that the rice-flavored yoghourt is unique in flavor; at the same time, various fruits are added in the rice-flavored yoghourt, so that the nutrition of the rice-flavored yoghourt is richened. In addition, the rice-flavored yoghourt further contains various Chinese herbal medicine components, so that if people often eat the rice-flavored yoghourt, the efficacies of fortifying spleens and harmonizing stomachs, benefitting intelligence and nourishing hearts, and supplementing qi and clearing lungs can be achieved.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to fragrant Yoghourt of a kind of rice and preparation method thereof.
Background technology
Drink refers to taking water as base stock, and by different formulas and fabrication process out, the liquid food of directly drinking for people, as wine, tea, beer, carbonated drink and various fruit juice etc.The drink of selling is in the market of a great variety, but how not to have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of this invention is to provide fragrant Yoghourt of a kind of rice and preparation method thereof, it is good to eat that the present invention has delicate fragrance, the feature of nutrient health.
The technical solution adopted in the present invention is:
The fragrant Yoghourt of a kind of rice, is characterized in that being made up of the raw material of following weight portion:
Fresh milk 500-550, fushen 2-3, dried immature fruit of citron orange 1-2, Radix agastaches 3-4, rice sprout 2-3, rhodiola root 4-5, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 1-2, rock shuttle flower 1.5-2.5, sorghum rice 40-45, green tea 7-8, persimmon 10-12, raspberry 13-14, pawpaw 12-15, mung bean 20-22, butter 3-4, sea sedge 8-10, dried meat floss 8-10, catsup 7-8, biscuit 15-20, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of the described fragrant Yoghourt of rice, is characterized in that comprising the following steps:
(1) pack fushen, the dried immature fruit of citron orange, Radix agastaches, rice sprout, rhodiola root, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke, rock shuttle flower into gauze bag, be mixed into pot with sorghum rice, little fire heating, pulls sorghum rice to dry out after boiling;
(2) step (1) gained material is mixed and sends into frying pan with green tea, discharging after little fire stir-fries 15-20 minute, screens out green tea, obtains parched rice;
(3) get persimmon, raspberry, pawpaw pulp, as many again water making beating, filter cleaner, obtains fruit juice; Butter is poured in pot, and little fire heating adds mung bean in the time of enduring of butter, and discharging after stir-frying 15-20 minute, carries out defibrination with fruit juice, and filter cleaner, obtains mung bean milk;
(4) by sea sedge, biscuit, pulverize for subsequent use;
(5) fresh milk is mixed with mung bean milk, sterilizing 30 minutes at 85-90 DEG C accesses lactic acid bacteria in the time that temperature is down to 40-42 DEG C, heat-preservation fermentation 3-4 hour, then mix with step (2), (4) gained material and leftover materials, at 0-5 DEG C, refrigeration, to obtain final product.
Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke in the present invention is root or the herb of samphire Herba pleurospermi thomsonii, the flower that rock shuttle flower is sedge Eriophorum comosum Nees.
Beneficial effect of the present invention is:
Sweet and sour taste of the present invention, and incorporated the delicate fragrance of sorghum rice and mung bean, unique flavor, the present invention simultaneously has also added various fruits, has enriched nutrition of the present invention, in addition, the present invention also contains multiple medicinal herb components, often ediblely can reach that strengthening the spleen and stomach, intelligence development nourish heart, effect of tonifying Qi clearing lung-heat.
Detailed description of the invention
The fragrant Yoghourt of a kind of rice, it is characterized in that by following weight portion (kilogram) raw material make:
Fresh milk 550, fushen 3, the dried immature fruit of citron orange 2, Radix agastaches 3, rice sprout 3, rhodiola root 5, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 1, rock shuttle spend 1.5, sorghum rice 45, green tea 8, persimmon 12, raspberry 14, pawpaw 15, mung bean 22, butter 4, sea sedge 8, dried meat floss 10, catsup 8, biscuit 20, nourishing additive agent 12;
Described nourishing additive agent by following weight portion (kilogram) raw material make: cassia seed 4, the seed of Chinese dodder 2, cucurbit seed 4, dried orange peel 3, purslane 11, heart of a lotus seed benevolence 7, honey 2, SEMEN PINI KORAIENSIS 12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
The preparation method of the described fragrant Yoghourt of rice, comprises the following steps:
(1) pack fushen, the dried immature fruit of citron orange, Radix agastaches, rice sprout, rhodiola root, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke, rock shuttle flower into gauze bag, be mixed into pot with sorghum rice, little fire heating, pulls sorghum rice to dry out after boiling;
(2) step (1) gained material is mixed and sends into frying pan with green tea, discharging after little fire stir-fries 15-20 minute, screens out green tea, obtains parched rice;
(3) get persimmon, raspberry, pawpaw pulp, as many again water making beating, filter cleaner, obtains fruit juice; Butter is poured in pot, and little fire heating adds mung bean in the time of enduring of butter, and discharging after stir-frying 15-20 minute, carries out defibrination with fruit juice, and filter cleaner, obtains mung bean milk;
(4) by sea sedge, biscuit, pulverize for subsequent use;
(5) fresh milk is mixed with mung bean milk, sterilizing 30 minutes at 85-90 DEG C accesses lactic acid bacteria in the time that temperature is down to 40-42 DEG C, heat-preservation fermentation 3-4 hour, then mix with step (2), (4) gained material and leftover materials, at 0-5 DEG C, refrigeration, to obtain final product.
Claims (3)
1. the fragrant Yoghourt of rice, is characterized in that being made up of the raw material of following weight portion:
Fresh milk 500-550, fushen 2-3, dried immature fruit of citron orange 1-2, Radix agastaches 3-4, rice sprout 2-3, rhodiola root 4-5, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 1-2, rock shuttle flower 1.5-2.5, sorghum rice 40-45, green tea 7-8, persimmon 10-12, raspberry 13-14, pawpaw 12-15, mung bean 20-22, butter 3-4, sea sedge 8-10, dried meat floss 8-10, catsup 7-8, biscuit 15-20, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
2. the preparation method of the fragrant Yoghourt of rice according to claim 1, is characterized in that comprising the following steps:
Pack fushen, the dried immature fruit of citron orange, Radix agastaches, rice sprout, rhodiola root, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke, rock shuttle flower into gauze bag, be mixed into pot with sorghum rice, little fire heating, pulls sorghum rice to dry out after boiling;
Step (1) gained material is mixed and sends into frying pan with green tea, and discharging after little fire stir-fries 15-20 minute, screens out green tea, obtains parched rice;
Get persimmon, raspberry, pawpaw pulp, as many again water making beating, filter cleaner, obtains fruit juice; Butter is poured in pot, and little fire heating adds mung bean in the time of enduring of butter, and discharging after stir-frying 15-20 minute, carries out defibrination with fruit juice, and filter cleaner, obtains mung bean milk;
By sea sedge, biscuit, pulverize for subsequent use;
(5) fresh milk is mixed with mung bean milk, sterilizing 30 minutes at 85-90 DEG C, in the time that being down to 40-42 DEG C, temperature accesses lactic acid bacteria, heat-preservation fermentation 3-4 hour, then mix with step (2), (4) gained material and leftover materials, at 0-5 DEG C, refrigeration, obtains a kind of meter of fragrant Yoghourt, it is characterized in that being made up of the raw material of following weight portion:
Fresh milk 500-550, fushen 2-3, dried immature fruit of citron orange 1-2, Radix agastaches 3-4, rice sprout 2-3, rhodiola root 4-5, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke 1-2, rock shuttle flower 1.5-2.5, sorghum rice 40-45, green tea 7-8, persimmon 10-12, raspberry 13-14, pawpaw 12-15, mung bean 20-22, butter 3-4, sea sedge 8-10, dried meat floss 8-10, catsup 7-8, biscuit 15-20, nourishing additive agent 10-12;
Described nourishing additive agent is made up of the raw material of following weight portion: cassia seed 3-4, seed of Chinese dodder 1-2, cucurbit seed 4-5, dried orange peel 2-3, purslane 10-11, heart of a lotus seed benevolence 7-8, honey 1-2, SEMEN PINI KORAIENSIS 10-12;
Preparation method is: wrap up cassia seed, the seed of Chinese dodder, cucurbit seed, dried orange peel (1) with gauze, drop in pot, add 8-10 hydrology heating doubly, while boiling to boiling, add purslane, after blanching 6-8 minute, purslane is pulled out, drained, send into baking oven, discharging in the time that water content is down to 7-8%, pulverizes;
(2) heart of a lotus seed benevolence, SEMEN PINI KORAIENSIS, honey are mixed into pot, discharging after little fiery frying 20-25 minute, pulverize, then mixes with step (1) gained material, to obtain final product.
3. the preparation method of the fragrant Yoghourt of rice according to claim 1, is characterized in that comprising the following steps:
(1) pack fushen, the dried immature fruit of citron orange, Radix agastaches, rice sprout, rhodiola root, Pleurospermum hookeri C.B.Clarde var.thomsonii C.B.Clarke, rock shuttle flower into gauze bag, be mixed into pot with sorghum rice, little fire heating, pulls sorghum rice to dry out after boiling;
(2) step (1) gained material is mixed and sends into frying pan with green tea, discharging after little fire stir-fries 15-20 minute, screens out green tea, obtains parched rice;
(3) get persimmon, raspberry, pawpaw pulp, as many again water making beating, filter cleaner, obtains fruit juice; Butter is poured in pot, and little fire heating adds mung bean in the time of enduring of butter, and discharging after stir-frying 15-20 minute, carries out defibrination with fruit juice, and filter cleaner, obtains mung bean milk;
(4) by sea sedge, biscuit, pulverize for subsequent use;
(5) fresh milk is mixed with mung bean milk, sterilizing 30 minutes at 85-90 DEG C accesses lactic acid bacteria in the time that temperature is down to 40-42 DEG C, heat-preservation fermentation 3-4 hour, then mix with step (2), (4) gained material and leftover materials, at 0-5 DEG C, refrigeration, to obtain final product.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104430848A (en) * | 2014-10-24 | 2015-03-25 | 芜湖永锐工贸有限公司 | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat |
| CN104472699A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县奥科包装有限公司 | Interest coffee bean low-fat yogurt and preparing method thereof |
| CN104472702A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof |
| CN104472703A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | Selenium-rich spirulina anticancer yogurt and preparing method thereof |
| CN104472704A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | Seafood yogurt sandwich and preparing method thereof |
| CN105831247A (en) * | 2016-04-25 | 2016-08-10 | 芜湖市好亦快食品有限公司三山分公司 | Quinoa healthcare honey yoghourt and preparation method thereof |
| CN105901131A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Stomach-nourishing buckwheat and honey yoghourt and making method thereof |
| CN105901134A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Ginger fragrance honey yoghourt and making method thereof |
| CN105901139A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Blood sugar-reducing custard apple and honey yoghourt and making method thereof |
| CN105918467A (en) * | 2016-04-25 | 2016-09-07 | 芜湖市好亦快食品有限公司三山分公司 | Reed rhizome and honey yoghurt capable of clearing heat and preparation method of reed rhizome and honey yoghurt |
| CN109329423A (en) * | 2018-12-05 | 2019-02-15 | 天津梦得集团有限公司 | A kind of freeze-dried fruit biscuit corn yoghourt and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472699A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县奥科包装有限公司 | Interest coffee bean low-fat yogurt and preparing method thereof |
| CN104430848A (en) * | 2014-10-24 | 2015-03-25 | 芜湖永锐工贸有限公司 | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat |
| CN104472702A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | A gum-covered yogurt glutinous rice ball with sesame and a preparing method thereof |
| CN104472703A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | Selenium-rich spirulina anticancer yogurt and preparing method thereof |
| CN104472704A (en) * | 2014-10-24 | 2015-04-01 | 芜湖永锐工贸有限公司 | Seafood yogurt sandwich and preparing method thereof |
| CN105831247A (en) * | 2016-04-25 | 2016-08-10 | 芜湖市好亦快食品有限公司三山分公司 | Quinoa healthcare honey yoghourt and preparation method thereof |
| CN105901131A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Stomach-nourishing buckwheat and honey yoghourt and making method thereof |
| CN105901134A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Ginger fragrance honey yoghourt and making method thereof |
| CN105901139A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Blood sugar-reducing custard apple and honey yoghourt and making method thereof |
| CN105918467A (en) * | 2016-04-25 | 2016-09-07 | 芜湖市好亦快食品有限公司三山分公司 | Reed rhizome and honey yoghurt capable of clearing heat and preparation method of reed rhizome and honey yoghurt |
| CN109329423A (en) * | 2018-12-05 | 2019-02-15 | 天津梦得集团有限公司 | A kind of freeze-dried fruit biscuit corn yoghourt and preparation method thereof |
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Application publication date: 20140910 |