CN104170970A - Mulberry leaf yogurt and preparation method thereof - Google Patents
Mulberry leaf yogurt and preparation method thereof Download PDFInfo
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- CN104170970A CN104170970A CN201410362615.9A CN201410362615A CN104170970A CN 104170970 A CN104170970 A CN 104170970A CN 201410362615 A CN201410362615 A CN 201410362615A CN 104170970 A CN104170970 A CN 104170970A
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention discloses a mulberry leaf yogurt which is prepared from the following raw materials: fresh milk, mulberry leaf-lotus leaf juice, mulberry pulp, 60% fructose corn syrup, 80% malt syrup, lactic acid bacteria, lactobacillus plantarum and bulgaria thermophilic lactic acid bacteria. The mulberry leaf yogurt is prepared by virtue of preparation of the fresh mulberry leaf-lotus leaf juice and the mulberry pulp, hot water extraction, filtration, concentration, mixing, fermentation, homogenization and the like, the mulberry leaf yogurt disclosed by the invention has the flavor and physiological function of the yogurt, and is rich in various nutritional components and physiological active substances of mulberry leaves, lotus leaves and mulberries; after being drunk for a long term, the mulberry leaf yogurt disclosed by the invention can effectively prevent hyperlipidemia, high blood pressure and hyperglycemia and delay aging and has the beautifying effects of removing wrinkles and speckles.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly a kind of mulberry leaf Yoghourt and preparation method thereof.
Background technology
Yoghourt is the lactobacillus-fermented product of milk, and it has a lot of benefits to human body.1) Yoghourt more easily digests than milk, and many people that can not tolerate albumen in milk or lactose, can enjoy Yoghourt.2) Yoghourt is of value to the health of rectum.Wherein contain lactic acid bacteria and calcium ion, the two is all of value to rectum health, reduces the risk of the carcinoma of the rectum.3) Yoghourt contributes to the absorption of some nutritional labelings, as its lactic acid containing makes calcium ion and B family vitamin in milk, more easily absorbs.4) Yoghourt contributes to the healing of enteric infection.5) Yoghourt is a kind of albumen supplementary source of excellence.Due to the existence of lactic acid bacteria, increased on the one hand the content of protein in Yoghourt, lactic acid bacteria has carried out decomposed by the albumen in milk simultaneously, becomes peptide and amino acid, makes it more easily by human body, to be digested and absorb.6), in Yoghourt fermentation process, because lactic acid bacteria absorbs and assimilated part cholesterol, thereby in Yoghourt, cholesterol level is low compared with milk.7) Yoghourt is a kind of growth promotion food, and on the one hand, albumen in Yoghourt is more easy to digest and absorb, and on the other hand, Yoghourt contributes to the absorption of many mineral matters, and has the function of safeguarding intestinal health.Thereby can promote growing of children.
In mulberry leaf dry, approximately contain 24%～43% crude protein, 21%～26% carbohydrate, 5% fat; Potassium, calcium and ascorbic content are also compared with horn of plenty.Meanwhile, in mulberry leaf, also contain the multiple micro elements needed by human such as copper, zinc, boron, manganese.In addition, mulberry leaf also contain multiple anti-stress, anti-ageing, the physiological activator that strengthens human body endurance, glucoside as fragrant in the sterone of casting off a skin, plumage dolineone and target, mulberry glucoside etc.Thereby mulberry leaf are a kind of health food batchings with huge applications potentiality.Modern medicine study and clinical data prove, mulberry leaf goods can be hypotensive, reducing blood lipid, reduction cholesterol, suppress Fat Accumulation, suppress thrombus and generate, suppress intestinal toxic bacterial reproduction, can also prevent diabetes simultaneously.Mulberry leaf are medicinal and edible plants that health ministry is announced, and are food and the beverage raw materials that the mankind are natural, green, safe.
Mulberries (sorosis) are the ripening fruits of mulberry tree, and the sweet succulence of taste is one of fruit of the normal food of people.Wherein be rich in wholesome flavonoids plant nutrient composition, its nutritive value is as follows: 1) heat content low (every 100 grams only contain 43 caloric heats) is rich in Polyphenols antioxidant, mineral matter, vitamin etc. simultaneously.2) mulberries have anti-cancer, anti-ageing, resist the effect that the nervous system disease, inflammation, diabetes and bacterium infect.3) mulberries contain resveratrol and two kinds of Polyphenols flavones antioxidants of OPC.Resveratrol can prevention of stroke and the effect to antiangiotensin, and promotes nitric oxide production generation.OPC can effectively be removed free radical, alleviates the state of oxidation of cell.4) be rich in vitamin, particularly VC, VA and VE.5) in mulberries, also contain the flavonoids polyphenol antioxidation agents such as lutein, luteole, beta carotene, all there is health promotion effect.6) mulberries also contain the iron (1.85mg/100g fresh fruit) compared with horn of plenty, thus often eat mulberries can nourishing yin and supplementing blood.
The traditional Chinese medical science thinks, that lotus leaf has is hypotensive, the effect of reducing blood lipid, fat-reducing.Therefore, often drink the effect that lotus leaf congee, lotus leaf tea have good fat-reducing, lipopenicillinase, step-down.Modern medicine study proves, to body fat, metabolism has positive effect to lotus leaf extract: activate on the one hand existing fatty decomposition, block the formation of new triglycerides simultaneously.In fact, the preparation of Lotus Leafextract and carrotene has been successfully applied to fat-reducing field.Analytical test shows to contain in lotus leaf the physiological activators such as alkaloid, flavonoids and tannin.The morphinane alkaloid wherein containing has calm and only spasm effect.Flavonoids and tannin are powerful antioxidants, have the effect of cardioprotection.Lotus leaf extract can excite and help liver and spleen, thereby human body is had to the effect of removing toxic substances.
In recent years, Yoghurt Market development is very fast, coverage rate is more and more wider, simultaneously, Yoghourt kind is also very abundant, but be all generally that fruits Yoghourt is in the majority, as number of patent application 201010563935.2, its technical scheme of application for a patent for invention that name is called " processing method of mulberry yogurt " is: mulberries are concentrated through rinsing well, remove the peel, pull an oar, heating, add granulated sugar, sodium alginate, potassium sorbate, be processed into mulberries jam, then add milk powder, sodium alginate, white granulated sugar, citric acid, potassium sorbate, by agitator, be hybridly prepared into Yoghourt.It is a kind of jam preparation Yoghourt with mulberries fruity.The patent No. is 201210271198.8, the technical scheme that name is called " Taiwan lectuce herb tea fermented milk and preparation method thereof " patent of invention is: prepare Ilex Latifolia Thunb-Laoyin tea juice, be equipped with fresh milk, common perilla leaf water extract, gelatin, peach leaves water extract, FOS, isomalto-oligosaccharide etc., after sterilization, allotment, inoculating lactic acid bacterium fermentation forms, be a kind of functional yogurt with multi-source bioactivator, long-term edible contribute to healthyly, and improve immunity.But Functional Yogurt kind still seldom, particularly for the sour milk product of the functional form food materials of this integration of drinking and medicinal herbs of mulberry leaf, still belongs to blank in the market.
Summary of the invention
An object of the present invention is to provide a kind of mulberry leaf Yoghourt, object is to solve prior art problem, a kind of Yoghourt of the functional form food materials that contain this integration of drinking and medicinal herbs of mulberry leaf is provided, this Yoghourt mouthfeel delicate fragrance, comprise multivitamin, mineral matter, albumen and antioxidation activity composition simultaneously, there is higher nutritive value.
Another object of the present invention is to provide the preparation method of above-mentioned mulberry leaf Yoghourt.
The present invention's technical scheme adopting of dealing with problems is:
A mulberry leaf Yoghourt, every 100 weight portions are made by the fermenting raw materials of following parts by weight: fresh milk 75～85, mulberry leaf-mulberries pulp-lotus leaf juice 5～15, lactic acid bacteria 0.02～0.05, Lactobacillus plantarum 0.01～0.06, Bulgarian thermophilic lactic acid bacteria 0.01～0.05,60% HFCS 3～10,80% malt syrup 2～10.
Preferably, every 100 weight portion mulberry leaf Yoghourts are made by the fermenting raw materials of following parts by weight: fresh milk 78～83, mulberry leaf-mulberries pulp-lotus leaf juice 6～13, lactic acid bacteria 0.03～0.04, Lactobacillus plantarum 0.02～0.05, Bulgarian thermophilic lactic acid bacteria 0.02～0.04,60% HFCS 4～8,80% malt syrup 3～8.
Every 100 weight portion mulberry leaf Yoghourts, preferred feedstock parts by weight assembled scheme is as shown in the table;
Described mulberry leaf-mulberries pulp-lotus leaf juice adopts following method to prepare:
(1) preparation of mulberry leaf-lotus leaf juice: by new fresh mulberry leaf, lotus leaf and pure water by 2:1～2:3～4 weight ratio mix, homogenate, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice.
(2) preparation of mulberries pulp: by fresh mulberries homogenate, also centrifugal, filtration, obtain mulberries pulp.
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%.
Above-mentioned mulberry leaf Yoghourt adopts the following step to prepare;
(1) preparation of mulberry leaf-lotus leaf juice: by new fresh mulberry leaf, lotus leaf and pure water by 2:1～2:3～4 weight ratio mix, homogenate, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice.
(2) preparation of mulberries pulp: by fresh mulberries and homogenate such as mixing such as water such as parts by weight such as grade, also centrifugal, filtration, obtain mulberries pulp.
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%.
(4) allotment: the mulberry leaf-lotus leaf-mulberries compound material by the milk after sterilization and after concentrating adds in proportion container in proportion, then in proportion 60% HFCS, 80% malt syrup, Lactobacillus plantarum, Bulgarian thermophilic lactic acid bacteria, lactic acid bacteria are added respectively in batching cup, and stir, until all compositions all fully mix and dissolve.
(5) fermentation and solidify: above-mentioned deployed material is squeezed into fermentation reactor, and 40～45 ℃ of insulations 8～12 hours, be then cooled to 0～4 ℃, make it after-ripening 10～12 hours.
(6) high-pressure homogeneous and packing: by the good Yoghourt process high pressure homogenizer of after-ripening, homogeneous 2 times, pressure limit 30～50MPa, then packing.
In the whole preparation process of mulberry leaf Yoghourt, the filtration of all filtration steps is sequentially first through 300 order filter coarse filtrations, and then further removes impurity through 220nm microfiltration membranes, obtains clarification system.
The preparation method of mulberry leaf Yoghourt, comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice: by new fresh mulberry leaf, lotus leaf and pure water by 2:1～2:3～4 weight ratio mix, homogenate, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice;
(2) preparation of mulberries pulp: by fresh mulberries and homogenate such as mixing such as water such as parts by weight such as grade, also centrifugal, filtration, obtain mulberries pulp;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp mixing mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%;
(4) allotment: the mulberry leaf-lotus leaf-mulberries compound material by the milk after sterilization and after concentrating adds in proportion container in proportion, then in proportion HFCS, malt syrup, Lactobacillus plantarum, Bulgarian thermophilic lactic acid bacteria, lactic acid bacteria are added respectively in batching cup, and stir, until all compositions all fully mix and dissolve;
(5) fermentation and solidify: above-mentioned deployed material is squeezed into fermentation reactor, and 40～45 ℃ of insulations 8～12 hours, be then cooled to 0～4 ℃, make it after-ripening 10～12 hours;
(6) high-pressure homogeneous and packing: by the good Yoghourt process high pressure homogenizer of after-ripening, homogeneous 2 times, pressure limit 30～50MPa, then packing.
In whole preparation process, the filtration of all filtration steps is sequentially first through 300 order filter coarse filtrations, and then further removes impurity through 220nm microfiltration membranes, obtains clarification system.
Beneficial effect of the present invention:
1) in mulberry leaf Yoghourt of the present invention, merged multivitamin, mineral matter, albumen and the antioxidation activity composition in Yoghourt, mulberry leaf, lotus leaf and mulberries, do not affecting under the prerequisite of Yoghourt mouthfeel, pass through rational proportion, for Yoghourt provides the mouthfeel of delicate fragrance, improved nutritive value and the health active of Yoghourt simultaneously.
2) the present invention is by the nutrition in three kinds of sources and active material, is blended among Yoghourt, and physics (semisolid) and chemical characteristic (acidity) and storing mode (refrigeration) thereof due to Yoghourt, be conducive to the wherein stable existence of active material.
The specific embodiment
Mulberry leaf Yoghourt in the present invention, its every 100 weight portions are made by the fermenting raw materials of following parts by weight: fresh milk 75～85, mulberry leaf-mulberries pulp-lotus leaf juice 5～15, lactic acid bacteria 0.02～0.05, Lactobacillus plantarum 0.01～0.06, Bulgarian thermophilic lactic acid bacteria 0.01～0.05,60% HFCS 3～10,80% malt syrup 2～10.
Wherein mulberry leaf Yoghourt adopts the following step to prepare;
(1) preparation of mulberry leaf-lotus leaf juice: by new fresh mulberry leaf 2 weight portions, the homogenate together with pure water 3 weight portions of lotus leaf 1 weight portion, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice.
(2) preparation of mulberries pulp: by fresh mulberries and the water mixing homogenate of parts by weight such as grade, also centrifugal, filtration, obtain mulberries pulp.
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%.
(4) allotment: the mulberry leaf-lotus leaf-mulberries compound material by the milk after sterilization and after concentrating adds in proportion container in proportion, then in proportion 60% HFCS, 80% malt syrup, Lactobacillus plantarum, Bulgarian thermophilic lactic acid bacteria, lactic acid bacteria are added respectively in batching cup, and stir, until all compositions all fully mix and dissolve.
(5) fermentation and solidify: above-mentioned deployed material is squeezed into fermentation reactor, and 40～45 ℃ of insulations 8～12 hours, be then cooled to 0～4 ℃, make it after-ripening 10～12 hours.
(6) high-pressure homogeneous and packing: by the good Yoghourt process high pressure homogenizer of after-ripening, homogeneous 2 times, pressure limit 30～50MPa, then packing.
In the whole preparation process of mulberry leaf Yoghourt, the filtration of all filtration steps is sequentially first through 300 order filter coarse filtrations, and then further removes impurity through 220nm microfiltration membranes, obtains clarification system.
In above-mentioned preparation process, mulberry leaf-lotus leaf-mulberry juice first after low-temperature reduced-pressure is concentrated into solid content 45～55%, then is added to fermentation system, its objective is in order to guarantee the concentration of finished yogurt prod, if there is no this step, products taste is poor, equals to be diluted.
Below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1
The preparation of 1000 weight portion mulberry leaf Yoghourts, comprises the raw material of following quantity: fresh milk 800 weight portions, mulberry leaf-lotus leaf-mulberry juice 109 weight portions (being made by mulberry leaf 48 weight portions, lotus leaf 24 weight portions, mulberries 30 weight portions, water 102 weight portions), lactic acid bacteria microbial inoculum 0.3 weight portion, Lactobacillus plantarum microbial inoculum 0.4 weight portion, Bulgarian thermophilic lactic bacteria agent 0.3 weight portion, 60% HFCS 60 weight portions, 80% malt syrup 30 weight portions.
In this example, the preparation method of mulberry leaf Yoghourt comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice
The new fresh mulberry leaf of 48 weight portion, 24 weight portion lotus leaves and 72 weight portion pure water one are reinstated to the homogenate of plant tissue homogenizer, are then heated to 92 ℃, heat-insulation soaking 50 minutes, and centrifugal 5 minutes of 5000rpm, 300 orders remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberry leaf-lotus leaf juice 100ML.
(2) preparation of mulberries pulp
By the fresh mulberries of 30 weight portion and 30 weight parts waters one reinstate the homogenate of plant tissue homogenizer centrifugal 5 minutes of 6000rpm, 300 orders remove by filter residue, more further remove impurity through 220nm micro-filtration, obtain clarification system, obtain mulberries pulp 50ML.
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material
Mulberries pulp 50ML in mulberry leaf-lotus leaf juice 100ML in (1) and (2) is mixed to (volume ratio 2:1), obtain mulberry leaf-lotus leaf juice and mulberries fruit pulp mixture, stir, by rotary evaporation (50-60 ℃), being concentrated into solid content is 45%, is 109 weight portions.
(4) allotment
109 weight portion mulberry leaf-lotus leaf-mulberries compound materials in 800 parts of fresh milks and (3) are mixed, then add respectively 60% content HFCS 60 weight portions, 80% content malt syrup 30 weight portions, and stir, until all compositions all fully mix.
(5) fermentation and curing
Above-mentioned deployed material is squeezed in the container with heating and thermal insulation, when system temperature is reduced to 42 ℃, in system, add lactic acid bacteria microbial inoculum 0.3 weight portion, Lactobacillus plantarum microbial inoculum 0.4 weight portion, Bulgarian thermophilic lactic bacteria agent 0.3 weight portion, fully mix, and keep 42 ℃ of temperature, keep 12 hours, be then transferred to 4 ℃ of refrigerations 12 hours, make it after-ripening.
(6) high-pressure homogeneous and packing
By the good Yoghourt process high pressure homogenizer of after-ripening, pressure setting is 40MPa, homogeneous 2 times.Then the packing mulberry leaf Yoghourt that gets product.
Embodiment 2
The preparation of 2000 weight portion mulberry leaf Yoghourts, comprises the raw material of following quantity: fresh milk 1640 weight portions, mulberry leaf-lotus leaf-mulberry juice 178 weight portions (being made by mulberry leaf 80 weight portions, lotus leaf 80 weight portions, mulberries 75 weight portions, water 235 weight portions), lactic acid bacteria microbial inoculum 0.8 weight portion, Lactobacillus plantarum microbial inoculum 0.4 weight portion, Bulgarian thermophilic lactic bacteria agent 0.8 weight portion, 60% HFCS 100 weight portions, 80% malt syrup 80 weight portions.
The preparation method of mulberry leaf Yoghourt comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice
The new fresh mulberry leaf of 80 weight portion, 80 weight portion lotus leaves and 160 weight portion pure water one are reinstated to the homogenate of plant tissue homogenizer, and be heated to 95 ℃, heat-insulation soaking 40 minutes, and centrifugal 5 minutes of 6000rpm, 300 order filters remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberry leaf-lotus leaf juice 200ML;
(2) preparation of mulberries pulp
By the fresh mulberries of 75 weight portion and 75 weight parts waters one reinstate the homogenate of plant tissue homogenizer centrifugal 10 minutes of 7000rpm, 300 orders remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberries pulp 150ML;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material
Mulberries pulp 150ML in (1) mulberry leaf-lotus leaf juice 200ML and (2) is mixed, obtain mulberry leaf-lotus leaf juice and mulberries fruit pulp mixture, stir, by (60 ℃ of rotary evaporations, decompression) being concentrated into solid content is 50%, obtains compound material 178 weight portions.
(4) allotment
178 weight portion mulberry leaf-lotus leaf-mulberries compound materials in fresh milk after 1640 weight portion sterilizations and (3) are mixed, then add respectively 60% content HFCS 100 weight portions, 80% malt syrup 80 weight portions, and stir, until all compositions all fully mix;
(5) fermentation and curing
Above-mentioned deployed material is squeezed in the container with heating and thermal insulation, when system temperature is reduced to 45 ℃, in system, add lactic acid bacteria microbial inoculum 0.8 weight portion, Lactobacillus plantarum microbial inoculum 0.4 weight portion, Bulgarian thermophilic lactic bacteria agent 0.8 weight portion, mix stirring, and keep temperature 45 C, ferment 10 hours, be then transferred to 0 ℃ of refrigeration 12 hours, make it after-ripening.
(6) high-pressure homogeneous and packing
By the good Yoghourt process high pressure homogenizer of after-ripening, pressure setting is 50MPa, homogeneous 1 time.Then the packing mulberry leaf Yoghourt that gets product.
Embodiment 3
The preparation of 3000 weight portion mulberry leaf Yoghourts, comprises the raw material of following quantity: fresh milk 2490 weight portions, mulberry leaf-lotus leaf-mulberry juice 237 weight portions (being made by mulberry leaf 100 weight portions, lotus leaf 50 weight portions, mulberries 110 weight portions, 260 weight parts waters), lactic acid bacteria microbial inoculum 0.6 weight portion, Lactobacillus plantarum microbial inoculum 0.9 weight portion, Bulgarian thermophilic lactic bacteria agent 1.5 weight portions, 60% HFCS 120 weight portions, 80% malt syrup 150 weight portions.
The preparation method of mulberry leaf Yoghourt comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice
The new fresh mulberry leaf of 100 weight portion, 50 weight portion lotus leaves and 150 weight portion pure water one are reinstated to the homogenate of plant tissue homogenizer, and be heated to 93 ℃, heat-insulation soaking 50 minutes, and centrifugal 5 minutes of 6000rpm, 300 order filters remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberry leaf-lotus leaf juice 200ML;
(2) preparation of mulberries pulp
By the fresh mulberries of 110 weight portion and 110 weight parts waters one reinstate the homogenate of plant tissue homogenizer centrifugal 10 minutes of 7000rpm, 300 orders remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberries pulp 200ML;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material
Mulberries pulp 200ML in (1) mulberry leaf-lotus leaf juice 200ML and (2) is mixed, obtain mulberry leaf-lotus leaf juice and mulberries fruit pulp mixture, stir, by (60 ℃ of rotary evaporations, decompression) being concentrated into solid content is 50%, obtains compound material 237 weight portions.
(4) allotment
237 weight portion mulberry leaf-lotus leaf-mulberries compound materials in fresh milk after 2490 weight portion sterilizations and (3) are mixed, then add respectively 60% content HFCS 120 weight portions, 80% malt syrup 150 weight portions, and stir, until all compositions all fully mix;
(5) fermentation and curing
Above-mentioned deployed material is squeezed in the container with heating and thermal insulation, when system temperature is reduced to 45 ℃, in system, add lactic acid bacteria microbial inoculum 0.6 weight portion, Lactobacillus plantarum microbial inoculum 0.9 weight portion, Bulgarian thermophilic lactic bacteria agent 1.5 weight portions, mix stirring, and keep temperature 45 C, ferment 10 hours, be then transferred to 0 ℃ of refrigeration 12 hours, make it after-ripening.
(6) high-pressure homogeneous and packing
By the good Yoghourt process high pressure homogenizer of after-ripening, pressure setting is 50MPa, homogeneous 1 time.Then the packing mulberry leaf Yoghourt that gets product.
Embodiment 4
The preparation of 5000 weight portion mulberry leaf Yoghourts, comprises the raw material of following quantity: fresh milk 4250 weight portions, mulberry leaf-lotus leaf-mulberry juice 295 parts of (by 130 parts, mulberry leaf, 65 parts, lotus leaf, 140 parts, 335 parts water of mulberries, being made), lactic acid bacteria microbial inoculum 1.5 weight portions, Lactobacillus plantarum microbial inoculum 2.5 weight portions, Bulgarian thermophilic lactic bacteria agent 1.0 weight portions, 60% HFCS 150 weight portions, 80% malt syrup 300 weight portions.
The preparation method of mulberry leaf Yoghourt comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice
The new fresh mulberry leaf of 130 weight portion, 65 weight portion lotus leaves and 195 weight portion pure water one are reinstated to the homogenate of plant tissue homogenizer, and be heated to 95 ℃, heat-insulation soaking 40 minutes, and centrifugal 5 minutes of 6000rpm, 300 order filters remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberry leaf-lotus leaf juice 200mL;
(2) preparation of mulberries pulp
By the fresh mulberries of 140 weight portion and 140 weight parts waters one reinstate the homogenate of plant tissue homogenizer centrifugal 10 minutes of 7000rpm, 300 orders remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberries pulp 180mL;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material
Mulberries pulp 180mL in (1) mulberry leaf-lotus leaf juice 200mL and (2) is mixed, obtain mulberry leaf-lotus leaf juice and mulberries fruit pulp mixture, stir, by (60 ℃ of rotary evaporations, decompression) being concentrated into solid content is 45%, obtains compound material 295 weight portions.
(4) allotment
295 weight portion mulberry leaf-lotus leaf-mulberries compound materials in fresh milk after 4250 weight portion sterilizations and (3) are mixed, then add respectively 60% content HFCS 150 weight portions, 80% malt syrup 300 weight portions, and stir, until all compositions all fully mix;
(5) fermentation and curing
Above-mentioned deployed material is squeezed in the container with heating and thermal insulation, when system temperature is reduced to 40 ℃, in system, add lactic acid bacteria microbial inoculum 1.5 weight portions, Lactobacillus plantarum microbial inoculum 2.5 weight portions, Bulgarian thermophilic lactic bacteria agent 1.0 weight portions, mix stirring, and keep temperature 45 C, ferment 10 hours, be then transferred to 0 ℃ of refrigeration 12 hours, make it after-ripening.
(6) high-pressure homogeneous and packing
By the good Yoghourt process high pressure homogenizer of after-ripening, pressure setting is 50MPa, homogeneous 1 time.Then the packing mulberry leaf Yoghourt that gets product.
Embodiment 5
The preparation of 2000 weight portion mulberry leaf Yoghourts, comprises the raw material of following quantity: fresh milk 1560 weight portions, mulberry leaf-lotus leaf-mulberry juice 238 weight portions (being made by mulberry leaf 106 weight portions, lotus leaf 60 weight portions, mulberries 112 weight portions, 312 weight parts waters), lactic acid bacteria microbial inoculum 0.4 weight portion, Lactobacillus plantarum microbial inoculum 1.2 weight portions, Bulgarian thermophilic lactic bacteria agent 0.4 weight portion, 60% HFCS 160 weight portions, 80% malt syrup 40 weight portions.
The preparation method of mulberry leaf Yoghourt comprises the following steps:
(1) preparation of mulberry leaf-lotus leaf juice
The new fresh mulberry leaf of 106 weight portion, 60 weight portion lotus leaves and 200 weight portion pure water one are reinstated to the homogenate of plant tissue homogenizer, and be heated to 95 ℃, heat-insulation soaking 40 minutes, and centrifugal 5 minutes of 6000rpm, 300 order filters remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberry leaf-lotus leaf juice 200ML;
(2) preparation of mulberries pulp
By the fresh mulberries of 112 weight portion and 112 weight parts waters one reinstate the homogenate of plant tissue homogenizer centrifugal 10 minutes of 7000rpm, 300 orders remove by filter residue, through 220nm micro-filtration, further remove impurity again, obtain clarification system, obtain mulberries pulp 120ML;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material
Mulberries pulp 120ML in (1) mulberry leaf-lotus leaf juice 200ML and (2) is mixed, obtain mulberry leaf-lotus leaf juice and mulberries fruit pulp mixture, stir, by (60 ℃ of rotary evaporations, decompression) being concentrated into solid content is 40%, obtains compound material 238 weight portions.
(4) allotment
238 weight portion mulberry leaf-lotus leaf-mulberries compound materials in fresh milk after 1560 weight portion sterilizations and (3) are mixed, then add respectively 60% content HFCS 160 weight portions, 80% malt syrup 40 weight portions, and stir, until all compositions all fully mix;
(5) fermentation and curing
Above-mentioned deployed material is squeezed in the container with heating and thermal insulation, when system temperature is reduced to 45 ℃, in system, add lactic acid bacteria microbial inoculum 0.4 weight portion, Lactobacillus plantarum microbial inoculum 1.2 weight portions, Bulgarian thermophilic lactic bacteria agent 0.4 weight portion, mix stirring, and keep temperature 45 C, ferment 10 hours, be then transferred to 0 ℃ of refrigeration 12 hours, make it after-ripening.
(6) high-pressure homogeneous and packing
By the good Yoghourt process high pressure homogenizer of after-ripening, pressure setting is 50MPa, homogeneous 1 time.Then the packing mulberry leaf Yoghourt that gets product.
Claims (7)
1. a mulberry leaf Yoghourt, is characterized in that: every 100 weight portions are made by the fermenting raw materials of following parts by weight: fresh milk 75～85, mulberry leaf-mulberries pulp-lotus leaf juice 5～15, lactic acid bacteria 0.02～0.05, Lactobacillus plantarum 0.01～0.06, Bulgarian thermophilic lactic acid bacteria 0.01～0.05,60% HFCS 3～10,80% malt syrup 2～10.
2. mulberry leaf Yoghourt as described in claim 1, is characterized in that: every 100 weight portions are made by the fermenting raw materials of following parts by weight: fresh milk 78～83, mulberry leaf-mulberries pulp-lotus leaf juice 6～13, lactic acid bacteria 0.03～0.04, Lactobacillus plantarum 0.02～0.05, Bulgarian thermophilic lactic acid bacteria 0.02～0.04,60% HFCS 4～8,80% malt syrup 3～8.
3. the mulberry leaf Yoghourt described in claim 1 or 2, is characterized in that: described mulberry leaf-mulberries pulp-lotus leaf juice adopts following method preparation:
(1) preparation of mulberry leaf-lotus leaf juice: homogenate together with the weight ratio that new fresh mulberry leaf, lotus leaf are pressed to 2:1～2:3～4 with pure water, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice;
(2) preparation of mulberries pulp: by fresh mulberries and homogenate such as mixing such as pure water such as weight portion such as grade, also centrifugal, filtration, obtain mulberries pulp;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%.
4. the mulberry leaf Yoghourt described in claim 1 or 2, is characterized in that: adopt the following step preparation;
(1) preparation of mulberry leaf-lotus leaf juice: new fresh mulberry leaf, lotus leaf and pure water are mixed to homogenate, and 90～96 ℃ of insulation 30～60min by the weight ratio of 2:1～2:3～4, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice;
(2) preparation of mulberries pulp: by fresh mulberries and homogenate such as mixing such as water such as parts by weight such as grade, also centrifugal, filtration, obtain mulberries pulp;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%;
(4) allotment: the mulberry leaf-lotus leaf-mulberries compound material by the milk after sterilization and after concentrating adds in proportion container in proportion, then in proportion 60% HFCS, 80% malt syrup, Lactobacillus plantarum, Bulgarian thermophilic lactic acid bacteria, lactic acid bacteria are added respectively in batching cup, and stir, until all compositions all fully mix and dissolve;
(5) fermentation and solidify: above-mentioned deployed material is squeezed into fermentation reactor, and 40～45 ℃ of insulations 8～12 hours, be then cooled to 0～4 ℃, make it after-ripening 10～12 hours;
(6) high-pressure homogeneous and packing: by the good Yoghourt process high pressure homogenizer of after-ripening, homogeneous 2 times, pressure limit 30～50MPa, then packing.
5. mulberry leaf Yoghourt as described in claim 4, is characterized in that: in whole preparation process the filtration of all filtration steps sequentially for first through 300 order filter coarse filtrations, and then further remove impurity through 220nm microfiltration membranes, obtain clarification system.
6. as a preparation method for the mulberry leaf Yoghourt as described in arbitrary in claim 1 to 5, it is characterized in that: comprise the following steps:
(1) preparation of mulberry leaf-lotus leaf juice: by new fresh mulberry leaf, lotus leaf and pure water by 2:1～2:3～4 weight ratio mix, homogenate, and 90～96 ℃ of insulation 30～60min, centrifugal, filter, obtain homogeneous mulberry leaf-lotus leaf juice;
(2) preparation of mulberries pulp: by fresh mulberries and homogenate such as mixing such as water such as parts by weight such as grade, also centrifugal, filtration, obtain mulberries pulp;
(3) preparation of mulberry leaf-lotus leaf-mulberries compound material: the ratio with volume ratio 2:1～2 is mixed mulberry leaf-lotus leaf juice and mulberries pulp mixing mulberry leaf-lotus leaf juice and mulberries pulp, stirs, and is evaporated to solid content 45%～55%;
(4) allotment: the mulberry leaf-lotus leaf-mulberries compound material by the milk after sterilization and after concentrating adds in proportion container in proportion, then in proportion HFCS, malt syrup, Lactobacillus plantarum, Bulgarian thermophilic lactic acid bacteria, lactic acid bacteria are added respectively in batching cup, and stir, until all compositions all fully mix and dissolve;
(5) fermentation and solidify: above-mentioned deployed material is squeezed into fermentation reactor, and 40～45 ℃ of insulations 8～12 hours, be then cooled to 0～4 ℃, make it after-ripening 10～12 hours;
(6) high-pressure homogeneous and packing: by the good Yoghourt process high pressure homogenizer of after-ripening, homogeneous 2 times, pressure limit 30～50MPa, then packing.
7. the preparation method of mulberry leaf Yoghourt according to claim 6, it is characterized in that: in whole preparation process, the filtration of all filtration steps is first sequentially through 300 order filter coarse filtrations, and then further remove impurity through 220nm microfiltration membranes, obtain clarification system.
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| CN107136505A (en) * | 2017-05-03 | 2017-09-08 | 贵阳中医学院 | Lotus leaf plant extraction liquid, fermented yoghourt and preparation method thereof |
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| CN107006742A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of lactobacillus plantarum fermented mulberry pulp and its preparation method and application |
| CN107136505A (en) * | 2017-05-03 | 2017-09-08 | 贵阳中医学院 | Lotus leaf plant extraction liquid, fermented yoghourt and preparation method thereof |
| CN108703218A (en) * | 2018-05-24 | 2018-10-26 | 南京小洋人生物科技发展有限公司 | A kind of preparation method for the fermented type sour milk beverage for inhibiting purine to absorb |
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Application publication date: 20141203 |