CN104068109A - Ginger juice and red date yoghourt and preparation method thereof - Google Patents
Ginger juice and red date yoghourt and preparation method thereof Download PDFInfo
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- CN104068109A CN104068109A CN201410253437.6A CN201410253437A CN104068109A CN 104068109 A CN104068109 A CN 104068109A CN 201410253437 A CN201410253437 A CN 201410253437A CN 104068109 A CN104068109 A CN 104068109A
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Abstract
The invention relates to a ginger juice and red date yoghourt and preparation method thereof. The ginger juice and red date yoghourt is prepared by adopting the following steps: mixing a dairy product with ginger juice, red date concentrated juice, a stabilizing agent and cane sugar and fermenting through a strain. The ginger juice and red date yoghourt is rich in active ingredients such as polysaccharide, cyclic adenosine monophosphate, mineral elements, gingerol and flavone, is special in flavor and deep brown in color, and has multiple health care effects of benefiting qi and nourishing blood, tonifying spleen and nourishing liver, resisting ageing, resisting oxidation, improving the immunocompetence of a human body, preventing angiosclerosis, resisting cancers, and the like.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly a kind of health care yoghourt that contains ginger juice and red date and preparation method thereof.
Background technology
Ginger is the rhizome of zingiber, in ginger containing volatile oil 0.25%～3.0%, that ginger has is anti-oxidant, suppress tumour, Appetizing spleen-tonifying, promotion appetite, heatstroke prevention, lower the temperature, refresh oneself, disinfecting detoxifying, the pain relieving of relieving summer heat, prevent carsick vomiting, treat antimigraine, eliminate drunk, eliminate the multiple efficacies such as dark sore.Clinical can be applicable to: anemofrigid cold, heating, aversion to cold, the symptoms such as gastrofrigid vomiting, and there is detoxicating functions.
Red date originates in China, and the cultivation history of more than 3000 year, is one of distinctive fruit tree of China so far, with Lee, apricot, peach, plum and be called " five fruit " of China.Red date have the title in " iron crops ", has drought-enduring, waterlogging characteristic, is the first-selected breeding of the water-saving industry of planting forest or fruit tress of development.Red date, except containing the mineral elements such as abundant vitamin and Ca, P, Fe, also contains the compositions such as carbohydrate, c-AMP (CAMP), saponin, flavones, alkaloid.Red date taste is sweet, warm in nature, has tonifying middle-Jiao and Qi, nourishing blood to promote the production of body fluid, calms the nerves and ease pain and be in harmonious proportion the effects such as drug effect.
Ginger-red jujube is jointly edible can play invigorating the spleen benefit liver, improve a poor appetite, and prevents vascular sclerosis, the multiple efficacies such as anticancer.Ginger juice and red date are added in Yoghourt, can not only enrich the mouthfeel of Yoghourt, can also give Yoghourt special health-care efficacy.
Summary of the invention
For the problems referred to above, it is unique that the present invention aims to provide a kind of mouthfeel, conveniently drinks, and have the ginger juice Chinese date yoghourt of health care.
A kind of ginger juice Chinese date yoghourt and preparation method thereof, is characterized in that concrete steps are as follows: calculate by weight dairy products 30-90 part, stabilizing agent 1-10 part, red date inspissated juice 2-8 part, ginger juice 1-6 part, sucrose 1-10 part, bacterial classification is appropriate, through lactic fermentation, makes, and preparation technology is as follows:
A. raw material preparation: select fresh ginger, clean up, peeling, cuts into slices, and adds the citric acid of 3 times of pure water and 0.2%, the enzyme that goes out of precooking, homogenate, squeezes the juice, and reduced pressure concentration filters, and obtains new fresh ginger juice; The red date that selection is dried, cleans, stoning, and section, puts into multi-function extractor, adds 60% ethanol, and solid-liquid ratio 1:15 extracts temperature 60 C, and time 3h filters, and Vacuum Concentration to 60 Brix is standby;
B. allotment: stabilizing agent, sucrose are first dissolved with a small amount of dairy products, then add ginger juice, red date inspissated juice and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 ℃ of condition, then sterilization 5s under 121 ℃ of conditions;
D. fermentation: material is cooled to 40-45 ℃, access bacterial classification 200-230u, 42 ℃ of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the ginger juice brown sugar yoghurt fermenting is cooled to below 10 ℃, is placed under 2-4 ℃ of condition and preserves.
Described dairy products are reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.
Described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
Described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
Advantage of the present invention: can not only enrich the mouthfeel of Yoghourt, can also give Yoghourt special health-care efficacy, effectively improve ginger and red date deep processing and be worth.
Below in conjunction with the specific embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to following embodiment.
the specific embodiment:
Embodiment 1:
A kind of ginger juice Chinese date yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, 90 parts of reconstituted milks, 1 part of stabilizing agent (CMC, guar gum and xanthans are pressed 2:1:1), 3 parts of red date inspissated juices, 1 part of ginger juice, 5 parts of sucrose, bacterial classification (streptococcus thermophilus: lactobacillus bulgaricus=4:3) appropriate, through lactic fermentation, make, preparation technology is as follows:
A. raw material preparation: select fresh ginger, clean up, peeling, cuts into slices, and adds the citric acid of 3 times of pure water and 0.2%, the enzyme that goes out of precooking, homogenate, squeezes the juice, and reduced pressure concentration filters, and obtains new fresh ginger juice; The red date that selection is dried, cleans, stoning, and section, puts into multi-function extractor, adds 60% ethanol, and solid-liquid ratio 1:15 extracts temperature 60 C, and time 3h filters, and Vacuum Concentration to 60 Brix is standby;
B. allotment: stabilizing agent, sucrose are first dissolved with a small amount of dairy products, then add ginger juice, red date inspissated juice and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 ℃ of condition, then sterilization 5s under 121 ℃ of conditions;
D. fermentation: material is cooled to 40-45 ℃, access bacterial classification 230u, 42 ℃ of ferment at constant temperature, the acidity of fermentation termination is controlled at 72 ° of T;
E. refrigeration: the ginger juice brown sugar yoghurt fermenting is cooled to below 10 ℃, is placed under 2-4 ℃ of condition and preserves.
Embodiment 2:
A kind of ginger juice Chinese date yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, 85 parts of reconstituted milks, 1 part of stabilizing agent (CMC, guar gum and xanthans are pressed 2:1:1), 8 parts of red date inspissated juices, 5 parts of ginger juice, 1 part of sucrose, bacterial classification (streptococcus thermophilus: lactobacillus bulgaricus=4:3) appropriate, through lactic fermentation, make, preparation technology is as follows:
A. raw material preparation: select fresh ginger, clean up, peeling, cuts into slices, and adds the citric acid of 3 times of pure water and 0.2%, the enzyme that goes out of precooking, homogenate, squeezes the juice, and reduced pressure concentration filters, and obtains new fresh ginger juice; The red date that selection is dried, cleans, stoning, and section, puts into multi-function extractor, adds 60% ethanol, and solid-liquid ratio 1:15 extracts temperature 60 C, and time 3h filters, and Vacuum Concentration to 60 Brix is standby;
B. allotment: stabilizing agent, sucrose are first dissolved with a small amount of dairy products, then add ginger juice, red date inspissated juice and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 ℃ of condition, then sterilization 5s under 121 ℃ of conditions;
D. fermentation: material is cooled to 40-45 ℃, access bacterial classification 200u, 42 ℃ of ferment at constant temperature, the acidity of fermentation termination is controlled at 65 ° of T;
E. refrigeration: the ginger juice brown sugar yoghurt fermenting is cooled to below 10 ℃, is placed under 2-4 ℃ of condition and preserves.
Claims (4)
1. ginger juice Chinese date yoghourt and preparation method thereof, it is characterized in that concrete steps are as follows: calculate by weight, dairy products 30-90 part, stabilizing agent 1-10 part, red date inspissated juice 2-8 part, ginger juice 1-6 part, sucrose 1-10 part, bacterial classification is appropriate, through lactic fermentation, make, preparation technology is as follows:
A. raw material preparation: select fresh ginger, clean up, peeling, cuts into slices, and adds the citric acid of 3 times of pure water and 0.2%, the enzyme that goes out of precooking, homogenate, squeezes the juice, and reduced pressure concentration filters, and obtains new fresh ginger juice; The red date that selection is dried, cleans, stoning, and section, puts into multi-function extractor, adds 60% ethanol, and solid-liquid ratio 1:15 extracts temperature 60 C, and time 3h filters, and Vacuum Concentration to 60 Brix is standby;
B. allotment: stabilizing agent, sucrose are first dissolved with a small amount of dairy products, then add ginger juice, red date inspissated juice and remainder dairy products, mix;
C. homogeneous and sterilizing: by deployed raw material homogeneous under 20MPa/65 ℃ of condition, then sterilization 5s under 121 ℃ of conditions;
D. fermentation: material is cooled to 40-45 ℃, access bacterial classification 200-230u, 42 ℃ of ferment at constant temperature, the acidity of fermentation termination is controlled at 65-72 ° of T;
E. refrigeration: the ginger juice brown sugar yoghurt fermenting is cooled to below 10 ℃, is placed under 2-4 ℃ of condition and preserves.
2. a kind of ginger juice Chinese date yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described dairy products are reconstituted milk, its fat content >=3.1%, protein >=2.95%, non-fat solid >=8.1%.
3. a kind of ginger juice Chinese date yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described stabilizing agent is that CMC, guar gum and xanthans mix by the mass ratio of 2:1:1.
4. a kind of ginger juice Chinese date yoghourt as claimed in claim 1 and preparation method thereof, is characterized in that described bacterial classification is that the weight ratio of streptococcus thermophilus and lactobacillus bulgaricus 4:3 mixes.
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| CN201410253437.6A CN104068109A (en) | 2014-06-10 | 2014-06-10 | Ginger juice and red date yoghourt and preparation method thereof |
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| CN201410253437.6A CN104068109A (en) | 2014-06-10 | 2014-06-10 | Ginger juice and red date yoghourt and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794971A (en) * | 2016-05-17 | 2016-07-27 | 青岛新希望琴牌乳业有限公司 | Functional drinking type yogurt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN106259931A (en) * | 2016-08-24 | 2017-01-04 | 安徽兆晨农业科技发展有限公司 | Fructus Jujubae Yoghourt |
| CN106578055A (en) * | 2016-11-24 | 2017-04-26 | 仲恺农业工程学院 | Hedychium coronarium and brown sugar yoghurt and preparation method thereof |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
| CN109875042A (en) * | 2019-04-25 | 2019-06-14 | 明光市昊昊蜂业有限公司 | A kind of blood-enriching face-nourishing oral solution and preparation method thereof |
| CN110313519A (en) * | 2018-03-29 | 2019-10-11 | 河南工业大学 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
-
2014
- 2014-06-10 CN CN201410253437.6A patent/CN104068109A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105794971A (en) * | 2016-05-17 | 2016-07-27 | 青岛新希望琴牌乳业有限公司 | Functional drinking type yogurt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
| CN106259931A (en) * | 2016-08-24 | 2017-01-04 | 安徽兆晨农业科技发展有限公司 | Fructus Jujubae Yoghourt |
| CN106578055A (en) * | 2016-11-24 | 2017-04-26 | 仲恺农业工程学院 | Hedychium coronarium and brown sugar yoghurt and preparation method thereof |
| CN109566738A (en) * | 2017-09-29 | 2019-04-05 | 内蒙古伊利实业集团股份有限公司 | A kind of ginger juice lemon milk beverage and preparation method thereof |
| CN110313519A (en) * | 2018-03-29 | 2019-10-11 | 河南工业大学 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
| CN109875042A (en) * | 2019-04-25 | 2019-06-14 | 明光市昊昊蜂业有限公司 | A kind of blood-enriching face-nourishing oral solution and preparation method thereof |
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Application publication date: 20141001 |