CN104041586A - High-calcium yoghourt and preparation method thereof - Google Patents

Abstract

The invention provides a high-calcium yoghourt and a preparation method thereof. The high-calcium yoghourt is characterized by being prepared from the following raw materials by weight: 500 to 520 parts of fresh milk, 2 to 3 parts of red sage root, 1 to 2 parts of isatis root, 3 to 4 parts of officinal magnolia flower, 1 to 2 parts of achyranthes root, 4 to 5 parts of pomegranate leaf, 2 to 3 parts of Viola formosana Hayata, 1 to 2 parts of narrow-leaved lindernia, 4 to 5 parts of peanut, 3 to 4 parts of pea, 13 to 14 parts of white vinegar, 20 to 22 parts of wheat germ powder, 14 to 15 parts of brown rice powder, 10 to 11 parts of towel gourd, 15 to 20 parts of purple cabbage, 50 to 55 parts of fish-bone, 10 to 12 parts of lactic acid bacteria and 10 to 12 parts of a nutrition additive. The high-calcium yoghourt has agreeable sour-sweet taste, delicate vegetable fragrance and unique flavor; moreover, the fish-bone used in the invention substantially increases calcium content of the yoghourt; the wheat germ powder and the brown rice powder contain abundant vitamins and mineral matter, so the high-calcium yoghourt has comprehensive and balanced nutrients; moreover, the high-calcium yoghourt contains a plurality of Chinese herbal components, so the high-calcium yoghourt is capable of invigorating blood circulation, freeing the channels, invigorating the spleen, benefiting the stomach, nourishing the liver and the kidney and strengthening muscles and bones after frequent eating.

Description

A kind of high-calcium yoghurt and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate in particular to a kind of high-calcium yoghurt and preparation method thereof.

Background technology

Drink refers to take 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 a kind of high-calcium yoghurt 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:

A high-calcium yoghurt, is characterized in that being made by the raw material of following weight portion:

Fresh milk 500-520, red sage root 2-3, Radix Isatidis 1-2, Flos Magnoliae Officinalis 3-4, root of bidentate achyranthes 1-2, pomegranate leaf 4-5, shrimp shell money 2-3, narrowleaf falsepimpernel herb 1-2, peanut 4-5, pea 3-4, light-coloured vinegar 13-14, wheat germ powder 20-22, coarse rice powder 14-15, sponge gourd 10-11, purple wild cabbage 15-20, fish-bone 50-55, lactic acid bacteria 10-12, nourishing additive agent 10-12;

Described nourishing additive agent is made by 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 when 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, obtains.

The preparation method of described high-calcium yoghurt, is characterized in that comprising the following steps:

(1) red sage root, Radix Isatidis, Flos Magnoliae Officinalis, the root of bidentate achyranthes, pomegranate leaf, shrimp shell money, narrowleaf falsepimpernel herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) by loofah peeling, mix with purple wild cabbage, add liquid making beating, filter cleaner, collects filtrate;

(3) peanut, pea are entered to pot, discharging after little fiery frying 20-25 minute, adds light-coloured vinegar grinding homogeneous, and filter cleaner, collects filtrate;

(4) by fish-bone and step (3) gained mixing of materials, water proof big fire is steamed after 50-60 minute fish-bone is taken out and broken into pieces, add step (2) gains abrasive lapping homogeneous, then mix with fresh milk, at 85-90 ℃, sterilizing is 30 minutes, accesses lactic acid bacteria when temperature is down to 40-42 ℃, heat-preservation fermentation 3-4 hour, then mix with leftover materials, at 0-5 ℃, refrigeration, obtains.

Shrimp shell money in the present invention is the herb of Violaceae plant Taiwan violet, and narrowleaf falsepimpernel herb is the herb of Scrophulariaceae annual herb plant Lindernia micrantha.

Beneficial effect of the present invention is:

Sweet and sour taste of the present invention, the delicate fragrance with vegetables, unique flavor, the fish-bone that the present invention simultaneously adds has significantly improved calcium content of the present invention, and contain abundant vitamin and mineral matter in wheat germ powder, coarse rice powder, make comprehensive nutrition of the present invention balanced, in addition, the present invention also contains multiple medicinal herb components, often the edible effect that can reach activating blood to promote menstruation, invigorating spleen and reinforcing stomach, liver-kidney tonifying, strong muscles and bones.

The specific embodiment

A high-calcium yoghurt, it is characterized in that by following weight portion (kilogram) raw material make:

Fresh milk 500, the red sage root 3, Radix Isatidis 1, Flos Magnoliae Officinalis 4, the root of bidentate achyranthes 2, pomegranate leaf 5, shrimp shell money 2, narrowleaf falsepimpernel herb 1, peanut 5, pea 4, light-coloured vinegar 14, wheat germ powder 22, coarse rice powder 15, sponge gourd 11, purple wild cabbage 20, fish-bone 55, lactic acid bacteria 12, nourishing additive agent 10;

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 when 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, obtains.

The preparation method of described high-calcium yoghurt, comprises the following steps:

(1) red sage root, Radix Isatidis, Flos Magnoliae Officinalis, the root of bidentate achyranthes, pomegranate leaf, shrimp shell money, narrowleaf falsepimpernel herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) by loofah peeling, mix with purple wild cabbage, add liquid making beating, filter cleaner, collects filtrate;

(3) peanut, pea are entered to pot, discharging after little fiery frying 20-25 minute, adds light-coloured vinegar grinding homogeneous, and filter cleaner, collects filtrate;

(4) by fish-bone and step (3) gained mixing of materials, water proof big fire is steamed after 50-60 minute fish-bone is taken out and broken into pieces, add step (2) gains abrasive lapping homogeneous, then mix with fresh milk, at 85-90 ℃, sterilizing is 30 minutes, accesses lactic acid bacteria when temperature is down to 40-42 ℃, heat-preservation fermentation 3-4 hour, then mix with leftover materials, at 0-5 ℃, refrigeration, obtains.

Claims (2)

1. a high-calcium yoghurt, is characterized in that being made by the raw material of following weight portion:

Fresh milk 500-520, red sage root 2-3, Radix Isatidis 1-2, Flos Magnoliae Officinalis 3-4, root of bidentate achyranthes 1-2, pomegranate leaf 4-5, shrimp shell money 2-3, narrowleaf falsepimpernel herb 1-2, peanut 4-5, pea 3-4, light-coloured vinegar 13-14, wheat germ powder 20-22, coarse rice powder 14-15, sponge gourd 10-11, purple wild cabbage 15-20, fish-bone 50-55, lactic acid bacteria 10-12, nourishing additive agent 10-12;

Described nourishing additive agent is made by 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 when 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, obtains.

2. the preparation method of high-calcium yoghurt according to claim 1, is characterized in that comprising the following steps:

(1) red sage root, Radix Isatidis, Flos Magnoliae Officinalis, the root of bidentate achyranthes, pomegranate leaf, shrimp shell money, narrowleaf falsepimpernel herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;

(2) by loofah peeling, mix with purple wild cabbage, add liquid making beating, filter cleaner, collects filtrate;

(3) peanut, pea are entered to pot, discharging after little fiery frying 20-25 minute, adds light-coloured vinegar grinding homogeneous, and filter cleaner, collects filtrate;

(4) by fish-bone and step (3) gained mixing of materials, water proof big fire is steamed after 50-60 minute fish-bone is taken out and broken into pieces, add step (2) gains abrasive lapping homogeneous, then mix with fresh milk, at 85-90 ℃, sterilizing is 30 minutes, accesses lactic acid bacteria when temperature is down to 40-42 ℃, heat-preservation fermentation 3-4 hour, then mix with leftover materials, at 0-5 ℃, refrigeration, obtains.