CN104186652A - Deer-horn glue yang-tonifying yoghurt and preparation method - Google Patents
Deer-horn glue yang-tonifying yoghurt and preparation method Download PDFInfo
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- CN104186652A CN104186652A CN201410338028.6A CN201410338028A CN104186652A CN 104186652 A CN104186652 A CN 104186652A CN 201410338028 A CN201410338028 A CN 201410338028A CN 104186652 A CN104186652 A CN 104186652A
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Abstract
The invention discloses deer-horn glue yang-tonifying yoghurt and a preparation method. The deer-horn glue yang-tonifying yoghurt is prepared from the following raw materials by weight: 450-520 parts of fresh milk, 5-6 parts of sesame oil, 6-8 parts of bitter gourd seed powder, 5-7 parts of fresh lentinula edodes, 7-9 parts of bovine tendon meat, 6-7 parts of preserved plum, 5-7 parts of wheat germ flour, 4-7 parts of sunflower seed kernels, 7-8 parts of deer-horn glue, 3-5 parts of vermicelli, 5-6 parts of potato juice, 4-5 parts of garlic powder, 7-8 parts of litchee meat, 1-2 parts of spica prunellae, 2-3 parts of hollyhock root, 1.5-2 parts of justicia procumbens, 2-3 parts of glossy ganoderma, 1-2.2 parts of artemisa annua, 1-2 parts of bitter gourd root and 9-10 parts of a nutritional additive solution. The deer-horn glue yang-tonifying yoghurt tastes sweet, mellow and delicious, integrates the bovine tendon meat and deer-horn glue, and has a unique flavor and high nutritional values. The preserved plum and litchee meat added in the deer-horn glue yang-tonifying yoghurt have the functions of tonifying spleen and benefiting liver, regulating qi and tonifying blood, warming the middle to relieve pain, tonifying heart to tranquilize nerves and delaying ageing.
Description
Technical field
The present invention relates generally to yoghurt field, relates in particular to a kind of deer horn glue yang-tonifying yoghurt and preparation method.
Background technology
Yoghourt is to take fresh milk as raw material, after sterilization, adds beneficial bacterium (leavening) again in milk, after fermentation, more cooling filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Yoghourt has not only retained all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes the nutriment that is more suitable for the mankind.But how existing Yoghourt does not have health care, can not satisfy the demands of consumers.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, and a kind of deer horn glue yang-tonifying yoghurt and preparation method are provided.
The present invention is achieved by the following technical solutions:
A deer horn glue yang-tonifying yoghurt, is characterized in that being made by the raw material of following weight portion:
Fresh milk 450-520, sesame oil 5-6, bitter melon seed powder 6-8, fresh mushroom 5-7, shin beef 7-9, cloud and mist fruit 6-7, wheat germ powder 5-7, polly seed nucleole 4-7, deer horn glue 7-8, bean vermicelli 3-5, murphy juice 5-6, garlic powder 4-5, litchi meat 7-8, large headdress flower 1-2, root of hollyhock 2-3, justicia grass 1.5-2, glossy ganoderma 2-3, artemisia annua 1-2.2, balsampear root 1-2, nutrition annex solution 9-10;
Described nutrition annex solution is made by the raw material of following weight portion: Pigs Hearts 10-15, romaine lettuce 7-8, quail egg 6-9, mushroom 5-6, green asparagus 7-8, corn vinasse 7-8, ginkgo leaf 2-4, red bayberry leaf 1-3, ginseng 2-3, Reed Leaves are appropriate, radix polygonati officinalis 1-3, sea-buckthorn 2-3, Chinese hawthorn seed 1-3;
Preparation method is: (1) by Pigs Hearts section, and quail egg is smashed and got egg liquid and mix with maize alcohol stillage, Pigs Hearts sheet, and gained mixture is rolled into pyramid-shaped dumpling by Reed Leaves and is placed on Steam by water bath 30-40 minute in steamer, discharging, and removal Reed Leaves, smashs into paste to pieces;
(2) ginkgo leaf, red bayberry leaf, ginseng, radix polygonati officinalis, sea-buckthorn, Chinese hawthorn seed are mixed, water extraction 2-3 time, filters merging filtrate; Romaine lettuce, mushroom, green asparagus are mixed, add above-mentioned filtrate making beating, obtain vegetables medicine slurry;
(3) step (1), (2) gained material are mixed into pot with each raw material of residue, big fire is boiled, and obtains.
The preparation method of described a kind of deer horn glue yang-tonifying yoghurt, is characterized in that comprising the following steps:
(1) sesame oil is placed in to pot, burns to seventy percent heat, add bean vermicelli to explode to expanded, discharging is pulverized; In pot, leave end oil, add polly seed nucleole to fry fragrant, discharging is pulverized, and mixes with bean vermicelli powder, garlic powder, obtains seasoning face powder;
(2) large headdress flower, root of hollyhock, justicia grass, glossy ganoderma, artemisia annua, balsampear root are mixed, water extraction 2-3 time, filters merging filtrate; To after shin beef section, mix with filtrate, seasoning face powder, and endure to water and do, discharging, dries, pulverizes fragrant digested tankage;
(3) fresh mushroom, cloud and mist fruit, litchi meat are mixed, add murphy juice making beating, gained slurries mix with deer horn glue, and little fire is endured to deer horn glue thawing, adds bitter melon seed powder, wheat germ powder to mix, and is brewed into cream, dries, and pulverizes, and obtain fruits and vegetables and stick with paste;
(4) material after fresh milk and step (2), (3) are processed and remain each raw material and mix after, at the temperature of 90-100 ℃, sterilizing 10-15 minute, normal temperature is cooled to 42-45 ℃, access lactic acid bacteria, heat-preservation fermentation 4-6 hour, cooling under normal temperature, then be transferred in 2-6 ℃ of environment and refrigerate, obtain.
Advantage of the present invention is:
Sweetness of the present invention is aromatic, delicious flavour, has incorporated shin beef, deer horn glue, unique flavor, is of high nutritive value, cloud and mist fruit, the litchi meat wherein adding have tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, warming middle energizer to relieve pain, heart tonifying and tranquilizing, the effect that delays senility; In addition, the present invention contains the medicinal herb componentses such as multiple deer horn glue, often eats and can regulate organismic internal environment, improves immunity, has yang-tonifying function, enhancement ability.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A deer horn glue yang-tonifying yoghurt, by the raw material of following weight portion, made:
Fresh milk 520, sesame oil 6, bitter melon seed powder 8, fresh mushroom 7, shin beef 9, cloud and mist fruit 7, wheat germ powder 7, polly seed nucleole 7, deer horn glue 8, bean vermicelli 5, murphy juice 6, garlic powder 5, litchi meat 8, large headdress flower 2, root of hollyhock 3, justicia grass 2, glossy ganoderma 3, artemisia annua 2.2, balsampear root 2, nutrition annex solution 10;
Described nutrition annex solution is made by the raw material of following weight portion: Pigs Hearts 15, romaine lettuce 8, quail egg 9, mushroom 6, green asparagus 8, corn vinasse 8, ginkgo leaf 4, red bayberry leaf 3, ginseng 3, Reed Leaves are appropriate, radix polygonati officinalis 3, sea-buckthorn 3, Chinese hawthorn seed 3;
Preparation method is: (1) by Pigs Hearts section, and quail egg is smashed and got egg liquid and mix with maize alcohol stillage, Pigs Hearts sheet, and gained mixture is rolled into pyramid-shaped dumpling by Reed Leaves and is placed in steamer Steam by water bath 40 minutes, discharging, and removal Reed Leaves, smashs into paste to pieces;
(2) ginkgo leaf, red bayberry leaf, ginseng, radix polygonati officinalis, sea-buckthorn, Chinese hawthorn seed are mixed, water extraction 3 times, filters merging filtrate; Romaine lettuce, mushroom, green asparagus are mixed, add above-mentioned filtrate making beating, obtain vegetables medicine slurry;
(3) step (1), (2) gained material are mixed into pot with each raw material of residue, big fire is boiled, and obtains.
The preparation method of described a kind of deer horn glue yang-tonifying yoghurt, comprises the following steps:
(1) sesame oil is placed in to pot, burns to seventy percent heat, add bean vermicelli to explode to expanded, discharging is pulverized; In pot, leave end oil, add polly seed nucleole to fry fragrant, discharging is pulverized, and mixes with bean vermicelli powder, garlic powder, obtains seasoning face powder;
(2) large headdress flower, root of hollyhock, justicia grass, glossy ganoderma, artemisia annua, balsampear root are mixed, water extraction 3 times, filters merging filtrate; To after shin beef section, mix with filtrate, seasoning face powder, and endure to water and do, discharging, dries, pulverizes fragrant digested tankage;
(3) fresh mushroom, cloud and mist fruit, litchi meat are mixed, add murphy juice making beating, gained slurries mix with deer horn glue, and little fire is endured to deer horn glue thawing, adds bitter melon seed powder, wheat germ powder to mix, and is brewed into cream, dries, and pulverizes, and obtain fruits and vegetables and stick with paste;
(4) material after fresh milk and step (2), (3) are processed and remain each raw material and mix after, at the temperature of 100 ℃, sterilizing 15 minutes, normal temperature is cooled to 45 ℃, access lactic acid bacteria, heat-preservation fermentation 6 hours, cooling under normal temperature, be then transferred in 6 ℃ of environment and refrigerate, obtain.
Claims (2)
1. a deer horn glue yang-tonifying yoghurt, is characterized in that being made by the raw material of following weight portion:
Fresh milk 450-520, sesame oil 5-6, bitter melon seed powder 6-8, fresh mushroom 5-7, shin beef 7-9, cloud and mist fruit 6-7, wheat germ powder 5-7, polly seed nucleole 4-7, deer horn glue 7-8, bean vermicelli 3-5, murphy juice 5-6, garlic powder 4-5, litchi meat 7-8, large headdress flower 1-2, root of hollyhock 2-3, justicia grass 1.5-2, glossy ganoderma 2-3, artemisia annua 1-2.2, balsampear root 1-2, nutrition annex solution 9-10;
Described nutrition annex solution is made by the raw material of following weight portion: Pigs Hearts 10-15, romaine lettuce 7-8, quail egg 6-9, mushroom 5-6, green asparagus 7-8, corn vinasse 7-8, ginkgo leaf 2-4, red bayberry leaf 1-3, ginseng 2-3, Reed Leaves are appropriate, radix polygonati officinalis 1-3, sea-buckthorn 2-3, Chinese hawthorn seed 1-3;
Preparation method is: (1) by Pigs Hearts section, and quail egg is smashed and got egg liquid and mix with maize alcohol stillage, Pigs Hearts sheet, and gained mixture is rolled into pyramid-shaped dumpling by Reed Leaves and is placed on Steam by water bath 30-40 minute in steamer, discharging, and removal Reed Leaves, smashs into paste to pieces;
(2) ginkgo leaf, red bayberry leaf, ginseng, radix polygonati officinalis, sea-buckthorn, Chinese hawthorn seed are mixed, water extraction 2-3 time, filters merging filtrate; Romaine lettuce, mushroom, green asparagus are mixed, add above-mentioned filtrate making beating, obtain vegetables medicine slurry;
(3) step (1), (2) gained material are mixed into pot with each raw material of residue, big fire is boiled, and obtains.
2. the preparation method of a kind of deer horn glue yang-tonifying yoghurt according to claim 1, is characterized in that comprising the following steps:
(1) sesame oil is placed in to pot, burns to seventy percent heat, add bean vermicelli to explode to expanded, discharging is pulverized; In pot, leave end oil, add polly seed nucleole to fry fragrant, discharging is pulverized, and mixes with bean vermicelli powder, garlic powder, obtains seasoning face powder;
(2) large headdress flower, root of hollyhock, justicia grass, glossy ganoderma, artemisia annua, balsampear root are mixed, water extraction 2-3 time, filters merging filtrate; To after shin beef section, mix with filtrate, seasoning face powder, and endure to water and do, discharging, dries, pulverizes fragrant digested tankage;
(3) fresh mushroom, cloud and mist fruit, litchi meat are mixed, add murphy juice making beating, gained slurries mix with deer horn glue, and little fire is endured to deer horn glue thawing, adds bitter melon seed powder, wheat germ powder to mix, and is brewed into cream, dries, and pulverizes, and obtain fruits and vegetables and stick with paste;
(4) material after fresh milk and step (2), (3) are processed and remain each raw material and mix after, at the temperature of 90-100 ℃, sterilizing 10-15 minute, normal temperature is cooled to 42-45 ℃, access lactic acid bacteria, heat-preservation fermentation 4-6 hour, cooling under normal temperature, then be transferred in 2-6 ℃ of environment and refrigerate, obtain.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338028.6A CN104186652A (en) | 2014-07-16 | 2014-07-16 | Deer-horn glue yang-tonifying yoghurt and preparation method |
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| CN201410338028.6A CN104186652A (en) | 2014-07-16 | 2014-07-16 | Deer-horn glue yang-tonifying yoghurt and preparation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232419A (en) * | 2011-07-19 | 2011-11-09 | 张凤平 | Method for making polygonatum odoratum yoghurt |
| CN103283837A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Guava fermented red bean milk with cosmetic effect |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
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2014
- 2014-07-16 CN CN201410338028.6A patent/CN104186652A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232419A (en) * | 2011-07-19 | 2011-11-09 | 张凤平 | Method for making polygonatum odoratum yoghurt |
| CN103392801A (en) * | 2013-03-06 | 2013-11-20 | 吉林农业大学 | Preparation method of ginseng lactic acid fermentation beverage |
| CN103283837A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Guava fermented red bean milk with cosmetic effect |
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Application publication date: 20141210 |