CN104351341A - Banana yogurt and preparation method thereof - Google Patents
Banana yogurt and preparation method thereof Download PDFInfo
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- CN104351341A CN104351341A CN201410718710.8A CN201410718710A CN104351341A CN 104351341 A CN104351341 A CN 104351341A CN 201410718710 A CN201410718710 A CN 201410718710A CN 104351341 A CN104351341 A CN 104351341A
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Abstract
The invention discloses banana yogurt and a preparation method thereof. The banana yogurt comprises the following raw materials in parts by weight: 5-8 parts of bananas, 4-6 parts of white granulated sugar, 40-50 parts of pure milk, 3-4 parts of zymophyte, 0.5-0.7 part of a thickener and 0.3 to 0.5 part of citric acid. The preparation method comprises the steps of raw material pretreatment, thickener pretreatment, sterilization, cooling, acid regulation, inoculation, fermentation and the like. The yogurt not only has a banana flavor, but also has rich nutrition and healthcare effects.
Description
Technical field
The present invention relates to Yoghourt processing technique field, be specifically related to a kind of bananas yoghourt and preparation method thereof.
Background technology
The fragrant and sweet soft cunning of banana pulp, be one of fruit of liking of people, banana pulp nutritive value is quite high, every 100 grams of pulp carbohydrate containing 20 grams, 1.2 grams, protein, 0.6 gram, fat; In addition, also containing various trace elements and vitamin.Wherein vitamin A energy growth promoting effects, builds up one's resistance to disease, and is that the normal fecundity of maintenance and eyesight institute are required; Thiamine can anti-athlete's foot, promotes appetite, aid digestion, neuroprotective system; Riboflavin can promote human normal g and D.Banana is except can steadily except thrombocytin and epiphysin, and it also allows the magnesium elements of muscle relaxant effect containing having, and the friend that frequent operating pressure is larger can eat more.
Yoghourt is that milk is made by fermentation, and taste is sour-sweet fine and smooth, nutritious, is loved by the people.Expert claims it to be " food of 21 century ", is a kind of " nutriment of function uniqueness ", and fresh milk ratio, Yoghourt not only has whole nutrients of fresh milk, and Yoghourt can make protein form trickle newborn block, lactic acid and calcium combine the calcium lactate generated, easier digested absorption; Simultaneously in Yoghourt containing a large amount of biodiasmins, lactic acid bacteria can be settled down at places such as the schneiderian membrance of human body or alimentary canals.The metabolite produced can reduce the pH value in enteron aisle, suppresses spoilage organisms growth in enteron aisle, weakens the product toxic action of spoilage organisms at enteron aisle, thus maintain microenvironment in body, especially normal microecological balance in enteron aisle.But the taste of Yoghourt is more single, people are numerous in order to the taste being Yoghourt, specially add the tastes such as some fruit.
Summary of the invention
For above-mentioned, technical problem to be solved by this invention is to provide a kind of bananas yoghourt and preparation method thereof, not only has the local flavor of banana, also has an abundant nutrition and health care effect.
For achieving the above object, the technical scheme that the present invention takes is:
A kind of bananas yoghourt, it is made up of following weight parts raw material: 5 ?8 portions of bananas, 4 ?6 portions of white granulated sugars, 40 ?50 portions of plain chocolates, 3 ?4 parts of zymophytes, 0.5 ?0.7 part of thickener, 0.3 ?0.5 part of citric acid.
Described zymophyte is one or more in lactic acid bacteria, streptococcus thermophilus, Bifidobacterium;
Described thickener is one or more in sodium alginate, carragheen, guar gum, cycloheptaamylose;
The preparation method of above-mentioned bananas yoghourt, comprises the following steps:
1) pretreatment of raw material: banana is cleaned up, peeling, makes pulp for subsequent use;
2) thickener pretreatment: use drinking water to be dissolved by thickener, to be dissolved completely after, obtain pasty state thickener;
3) sterilization, cooling: pasty state thickener, white granulated sugar and plain chocolate are mixed, and by cooling after pasteurization, obtain mixed solution;
4) acid adjustment: add banana crown rots in mixed solution, and add citric acid to carry out acid adjustment;
5) inoculate: to step 4) add zymophyte in the mixed liquor that obtains, inoculate;
6) ferment: by step 5) inoculation liquid that obtains remains in the environment of 40-45 DEG C, and fermentation 5-7 hour, obtains Yoghourt.
The invention has the beneficial effects as follows:
1, add white granulated sugar and citric acid, not removing only the astringent taste of banana itself during the fermentation, also retains banana peculiar flavour;
2, Yoghourt of the present invention is without any anticorrisive agent of interpolation, belongs to green health food.
Detailed description of the invention
Describe the present invention below by following specific embodiment.
Embodiment 1
A kind of bananas yoghourt, it is made up of following weight parts raw material: 5 portions of bananas, 4 portions of white granulated sugars, 40 portions of plain chocolates, 3 parts of zymophytes, 0.5 part of thickener, 0.3 part of citric acid.
Described zymophyte is lactic acid bacteria;
Described thickener is sodium alginate, carragheen;
The preparation method of above-mentioned bananas yoghourt, comprises the following steps:
1) pretreatment of raw material: banana is cleaned up, peeling, makes pulp for subsequent use;
2) thickener pretreatment: use drinking water to be dissolved by thickener, to be dissolved completely after, obtain pasty state thickener;
3) sterilization, cooling: pasty state thickener, white granulated sugar and plain chocolate are mixed, and by cooling after pasteurization, obtain mixed solution;
4) acid adjustment: add banana crown rots in mixed solution, and add citric acid to carry out acid adjustment;
5) inoculate: to step 4) add zymophyte in the mixed liquor that obtains, inoculate;
6) ferment: by step 5) inoculation liquid that obtains remains in the environment of 40 DEG C, and ferment 5 hours, obtain Yoghourt.
Embodiment 2
A kind of bananas yoghourt, it is made up of following weight parts raw material: 6.5 portions of bananas, 5 portions of white granulated sugars, 45 portions of plain chocolates, 3.5 parts of zymophytes, 0.6 part of thickener, 0.4 part of citric acid.
Described zymophyte is lactic acid bacteria, streptococcus thermophilus;
Described thickener is guar gum, cycloheptaamylose;
The preparation method of above-mentioned bananas yoghourt, comprises the following steps:
1) pretreatment of raw material: banana is cleaned up, peeling, makes pulp for subsequent use;
2) thickener pretreatment: use drinking water to be dissolved by thickener, to be dissolved completely after, obtain pasty state thickener;
3) sterilization, cooling: pasty state thickener, white granulated sugar and plain chocolate are mixed, and by cooling after pasteurization, obtain mixed solution;
4) acid adjustment: add banana crown rots in mixed solution, and add citric acid to carry out acid adjustment;
5) inoculate: to step 4) add zymophyte in the mixed liquor that obtains, inoculate;
6) ferment: by step 5) inoculation liquid that obtains remains in the environment of 40 DEG C, and ferment 5 hours, obtain Yoghourt.
Embodiment 3
A kind of bananas yoghourt, it is made up of following weight parts raw material: 8 portions of bananas, 6 portions of white granulated sugars, 50 portions of plain chocolates, 4 parts of zymophytes, 0.7 part of thickener, 0.5 part of citric acid.
Described zymophyte is lactic acid bacteria, streptococcus thermophilus, Bifidobacterium;
Described thickener is in sodium alginate, carragheen, guar gum, cycloheptaamylose;
The preparation method of above-mentioned bananas yoghourt, comprises the following steps:
1) pretreatment of raw material: banana is cleaned up, peeling, makes pulp for subsequent use;
2) thickener pretreatment: use drinking water to be dissolved by thickener, to be dissolved completely after, obtain pasty state thickener;
3) sterilization, cooling: pasty state thickener, white granulated sugar and plain chocolate are mixed, and by cooling after pasteurization, obtain mixed solution;
4) acid adjustment: add banana crown rots in mixed solution, and add citric acid to carry out acid adjustment;
5) inoculate: to step 4) add zymophyte in the mixed liquor that obtains, inoculate;
6) ferment: by step 5) inoculation liquid that obtains remains in the environment of 40 DEG C, and ferment 5 hours, obtain Yoghourt.
Claims (4)
1. a bananas yoghourt, is characterized in that being made up of following weight parts raw material: 5 ?8 portions bananas, 4 ?, 6 portions of white granulated sugars, 40 ?, 50 portions of plain chocolates, 3 ?, 4 parts of zymophytes, 0.5 ?, 0.7 part of thickener, 0.3 ?, 0.5 part of citric acid.
2. bananas yoghourt according to claim 1, is characterized in that described zymophyte is one or more in lactic acid bacteria, streptococcus thermophilus, Bifidobacterium.
3. bananas yoghourt according to claim 1, is characterized in that described thickener is one or more in sodium alginate, carragheen, guar gum, cycloheptaamylose.
4. prepare the method for bananas yoghourt according to claim 1, it is characterized in that comprising the following steps:
1) pretreatment of raw material: banana is cleaned up, peeling, makes pulp for subsequent use;
2) thickener pretreatment: use drinking water to be dissolved by thickener, to be dissolved completely after, obtain pasty state thickener;
3) sterilization, cooling: pasty state thickener, white granulated sugar and plain chocolate are mixed, and by cooling after pasteurization, obtain mixed solution;
4) acid adjustment: add banana crown rots in mixed solution, and add citric acid to carry out acid adjustment;
5) inoculate: to step 4) add zymophyte in the mixed liquor that obtains, inoculate;
6) ferment: by step 5) inoculation liquid that obtains remains in the environment of 40-45 DEG C, and fermentation 5-7 hour, obtains Yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718710.8A CN104351341A (en) | 2014-12-01 | 2014-12-01 | Banana yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410718710.8A CN104351341A (en) | 2014-12-01 | 2014-12-01 | Banana yogurt and preparation method thereof |
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| CN104351341A true CN104351341A (en) | 2015-02-18 |
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| CN201410718710.8A Pending CN104351341A (en) | 2014-12-01 | 2014-12-01 | Banana yogurt and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146389A (en) * | 2015-09-17 | 2015-12-16 | 海南大学 | Plantain food rich in lactic acid bacteria |
| CN105192062A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Banana yogurt |
| CN105249097A (en) * | 2015-10-20 | 2016-01-20 | 南昌大学 | Preparation method of banana-containing lactobacillus beverage |
| CN105685229A (en) * | 2016-02-24 | 2016-06-22 | 朱兰英 | Banana grape yogurt |
| CN105994630A (en) * | 2016-06-21 | 2016-10-12 | 黄春蓉 | Compound fruit-flavored yoghurt |
| CN106578048A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Banana yoghurt and preparation method thereof |
| CN108835260A (en) * | 2018-07-18 | 2018-11-20 | 上海应用技术大学 | A kind of preparation method of bananas yoghourt instant powder |
-
2014
- 2014-12-01 CN CN201410718710.8A patent/CN104351341A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146389A (en) * | 2015-09-17 | 2015-12-16 | 海南大学 | Plantain food rich in lactic acid bacteria |
| CN105249097A (en) * | 2015-10-20 | 2016-01-20 | 南昌大学 | Preparation method of banana-containing lactobacillus beverage |
| CN105192062A (en) * | 2015-11-13 | 2015-12-30 | 廖广有 | Banana yogurt |
| CN105685229A (en) * | 2016-02-24 | 2016-06-22 | 朱兰英 | Banana grape yogurt |
| CN105994630A (en) * | 2016-06-21 | 2016-10-12 | 黄春蓉 | Compound fruit-flavored yoghurt |
| CN106578048A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Banana yoghurt and preparation method thereof |
| CN108835260A (en) * | 2018-07-18 | 2018-11-20 | 上海应用技术大学 | A kind of preparation method of bananas yoghourt instant powder |
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Application publication date: 20150218 |
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