CN104397160A - Salty and delicious peanut bean curd yogurt and producing method thereof - Google Patents
Salty and delicious peanut bean curd yogurt and producing method thereof Download PDFInfo
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- CN104397160A CN104397160A CN201410618470.4A CN201410618470A CN104397160A CN 104397160 A CN104397160 A CN 104397160A CN 201410618470 A CN201410618470 A CN 201410618470A CN 104397160 A CN104397160 A CN 104397160A
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Abstract
The invention discloses a salty and delicious peanut bean curd yogurt and a producing method thereof. The yogurt is characterized by comprising the following raw materials in parts by weight: skimmed milk powder 50-100, pear 25-50, Manchurian wildginger herb 15-20, cassia twig 15-20, loofah 20-30, lotus seed 10-20, Pinellia tuber 15-20, salt 5-10, Platycodon root 15-20, peanut bean curd 30-50, sesame 10-20, liquorice root 15-20, Fuling 12-18, scallion 1-2, Lactobacillus 5-7, nutrient addition liquid 13-15 and a proper amount of water. The special process is adopted, and thus the yogurt not only has the health care function of traditional Chinese medicines, but also covers the bitterness of traditional Chinese medicines which are difficult to drink.
Description
Technical field
The present invention relates generally to a kind of salty fragrant flower Raw bean curd Yoghourt and preparation method thereof.
Background technology
Yoghourt is a kind of food with good health care, and its health-care effect mainly contains: regulate gastrointestinal bacterial flora, improve body immune system, Tumor suppression, improves the dysbolism of lactose intolerance, reduces cholesterol levels, suppress vivotoxin, delay body aging.Especially to the lactose intolerance person producing the symptoms such as borborygmus, stomachache, diarrhoea after drink milk, Yoghourt is good milk protein source, can relievedly drink.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 not only remains all advantages of milk, and turn increases many nutriments being of value to human body on this basis, becomes the nutrient and healthcare products being more suitable for the mankind.At present, due to the problem that acidified milk local flavor is single on market, make the taste of Yoghourt also very single, client's selectable taste when buying also first reduces relatively.
Summary of the invention
The present invention seeks to provide a kind of salty fragrant flower Raw bean curd Yoghourt.
The present invention is achieved by the following technical solutions:
A kind of salty fragrant flower Raw bean curd Yoghourt, is characterized in that it is made up of following component and weight portion thereof:
Skimmed milk power 50 ~ 100, snow pear 25 ~ 50, the root of Chinese wild ginger 15 ~ 20, cassia twig 15 ~ 20, sponge gourd 20 ~ 30, lotus seeds 10 ~ 20, the tuber of pinellia 15 ~ 20, salt 5 ~ 10, balloonflower root 15 ~ 20, peanut bean curd 30 ~ 50, sesame 10 ~ 20, Radix Glycyrrhizae 15 ~ 20, Fuling 12 ~ 18, green onion 1 ~ 2, lactic acid bacteria 5 ~ 7 parts, nutrition annex solution 13 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: lotus leaf 10 ~ 12, basyleave 5 ~ 7, Chinese honey locust bark 8 ~ 10, duck blood 3 ~ 5, pachyrhizus leaf 10 ~ 12, pomelo peel 5 ~ 7, sweet potato slices 16 ~ 18, cucurbit seed 6 ~ 8, rabbit meat 5 ~ 7, egg yolk 9 ~ 11, hawthorn skin 8 ~ 10, large bone meal 3 ~ 5, loach powder 5 ~ 7, chilli powder 1 ~ 3, fresh and tender Chinese toon head 5 ~ 7 and suitable quantity of water.
The preparation method of described nutrition annex solution:
(1), by basyleave, Chinese honey locust bark, pomelo peel, cucurbit seed, rabbit meat, hawthorn skin and chilli powder add suitable quantity of water one pot to stew, stew to rabbit meat ripe rotten, filter out soup juice;
(2), by fresh and tender Chinese toon head be squeezed into juice and duck blood, egg yolk, large bone meal, sweet potato slices, loach powder mix, lotus leaf is layered on below, adds suitable quantity of water, and pachyrhizus foliage cover on it, is heated infusion, boiled to atherosclerotic;
(3), by step 1 and step 2 mix, stir.
A preparation method for salty fragrant flower Raw bean curd Yoghourt, comprises following several step:
(1), respectively by the root of Chinese wild ginger, cassia twig, the tuber of pinellia, balloonflower root, Radix Glycyrrhizae and Fuling water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by snow pear, fresh and tender sponge gourd and lotus seeds, process is clean, breaks into dip;
(3), by the sesame of full grains fry to 5 sixty percent ripe, pulverize, be sprinkled upon on peanut bean curd, then add green onion end, salt, suitable quantity of water high temperature stewes and boils 5 minutes;
(4), by skimmed milk power, nutrition annex solution, suitable quantity of water mix with step 1, step 2, step 3, stir, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes;
(5), after virgin pulp liquid is cooled to 40 DEG C add lactic acid bacteria, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.
Peanut bean curd is made up of peanut sprout, not only remain with the original nutrition of peanut, and its nutrition there occurs great change, main manifestations is: high 100 times than peanut of the Resveratrol content of peanut sprout, dozens or even hundreds of times is exceeded than the Resveratrol content in grape wine, the effect such as it has inhibition cancer cell, reducing blood lipid, prevention and cure of cardiovascular disease, delay senility, health value is high.Peanut sprout can also make the proteolysis in peanut be amino acid, is easy to absorption of human body; Grease is converted into heat, and fat content reduces greatly.Sesame is a kind of high protein crop, nutritious.Its protein content is high, and its nutritive value can compare favourably with egg, meat, in sesame containing human body necessary and 8 seed amino acids that self can not synthesize, containing elements such as abundant fat, lecithin, vitamin A, B, E, K and zinc, calcium, phosphorus, iron.The sweet gas of shelled sesame taste is fragrant, can strengthening the spleen and stomach, can play appetizing, invigorating the spleen, moistening lung, eliminate the phlegm, the effect of larynx, tonifying Qi clearly after food; Sesame is rich in biotin, and the alopecia effect caused in poor health, early ageing is better, and also have certain curative effect to the alopecia that alopecia medicamentosa, some disease cause, often eating sesame can also increase skin elasticity; In sesame paste calcium content than vegetables and beans all much higher, be only second to dried small shrimp, often edible the growth of bone, tooth all benefited.
Advantage of the present invention is:
1, the salty fragrant flower of the one obtained by the present invention Raw bean curd Yoghourt has aid digestion, develop immunitypty, the effect of dispelling fatigue.
2, the salty fragrant flower Raw bean curd of the one obtained by the present invention Yoghourt is conducive to strengthening skin elasticity, promotes skeleton development.
3, the salty fragrant flower Raw bean curd of the one obtained by the present invention yoghourt-flavored is unique, to the taste experience that people is brand-new.
4, the present invention contains appropriate traditional Chinese medicine ingredients, has good maintenance, conditioning functions to human body.
5, yogurt production method provided by the present invention has operability, and persons skilled in the art can realize operation.
Detailed description of the invention
mode below by embodiment further illustrates the present invention.
embodiment one
A kind of salty fragrant flower Raw bean curd Yoghourt, is characterized in that it is made up of following component and weight portion thereof:
Skimmed milk power 50 ~ 100, snow pear 25 ~ 50, the root of Chinese wild ginger 15 ~ 20, cassia twig 15 ~ 20, sponge gourd 20 ~ 30, lotus seeds 10 ~ 20, the tuber of pinellia 15 ~ 20, salt 5 ~ 10, balloonflower root 15 ~ 20, peanut bean curd 30 ~ 50, sesame 10 ~ 20, Radix Glycyrrhizae 15 ~ 20, Fuling 12 ~ 18, green onion 1 ~ 2, lactic acid bacteria 5 ~ 7 parts, nutrition annex solution 13 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: lotus leaf 10 ~ 12, basyleave 5 ~ 7, Chinese honey locust bark 8 ~ 10, duck blood 3 ~ 5, pachyrhizus leaf 10 ~ 12, pomelo peel 5 ~ 7, sweet potato slices 16 ~ 18, cucurbit seed 6 ~ 8, rabbit meat 5 ~ 7, egg yolk 9 ~ 11, hawthorn skin 8 ~ 10, large bone meal 3 ~ 5, loach powder 5 ~ 7, chilli powder 1 ~ 3, fresh and tender Chinese toon head 5 ~ 7 and suitable quantity of water.
The preparation method of described nutrition annex solution:
(1), by basyleave, Chinese honey locust bark, pomelo peel, cucurbit seed, rabbit meat, hawthorn skin and chilli powder add suitable quantity of water one pot to stew, stew to rabbit meat ripe rotten, filter out soup juice;
(2), by fresh and tender Chinese toon head be squeezed into juice and duck blood, egg yolk, large bone meal, sweet potato slices, loach powder mix, lotus leaf is layered on below, adds suitable quantity of water, and pachyrhizus foliage cover on it, is heated infusion, boiled to atherosclerotic;
(3), by step 1 and step 2 mix, stir.
A preparation method for salty fragrant flower Raw bean curd Yoghourt, comprises following several step:
(1), respectively by the root of Chinese wild ginger, cassia twig, the tuber of pinellia, balloonflower root, Radix Glycyrrhizae and Fuling water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by snow pear, fresh and tender sponge gourd and lotus seeds, process is clean, breaks into dip;
(3), by the sesame of full grains fry to 5 sixty percent ripe, pulverize, be sprinkled upon on peanut bean curd, then add green onion end, salt, suitable quantity of water high temperature stewes and boils 5 minutes;
(4), by skimmed milk power, nutrition annex solution, suitable quantity of water mix with step 1, step 2, step 3, stir, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes;
(5), after virgin pulp liquid is cooled to 40 DEG C add lactic acid bacteria, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.
Claims (3)
1. a salty fragrant flower Raw bean curd Yoghourt, is characterized in that it is made up of following component and weight portion thereof:
Skimmed milk power 50 ~ 100, snow pear 25 ~ 50, the root of Chinese wild ginger 15 ~ 20, cassia twig 15 ~ 20, sponge gourd 20 ~ 30, lotus seeds 10 ~ 20, the tuber of pinellia 15 ~ 20, salt 5 ~ 10, balloonflower root 15 ~ 20, peanut bean curd 30 ~ 50, sesame 10 ~ 20, Radix Glycyrrhizae 15 ~ 20, Fuling 12 ~ 18, green onion 1 ~ 2, lactic acid bacteria 5 ~ 7 parts, nutrition annex solution 13 ~ 15 and suitable quantity of water;
Described nutrition annex solution, is made up of following raw material: lotus leaf 10 ~ 12, basyleave 5 ~ 7, Chinese honey locust bark 8 ~ 10, duck blood 3 ~ 5, pachyrhizus leaf 10 ~ 12, pomelo peel 5 ~ 7, sweet potato slices 16 ~ 18, cucurbit seed 6 ~ 8, rabbit meat 5 ~ 7, egg yolk 9 ~ 11, hawthorn skin 8 ~ 10, large bone meal 3 ~ 5, loach powder 5 ~ 7, chilli powder 1 ~ 3, fresh and tender Chinese toon head 5 ~ 7 and suitable quantity of water;
The preparation method of described nutrition annex solution:
(1), by basyleave, Chinese honey locust bark, pomelo peel, cucurbit seed, rabbit meat, hawthorn skin and chilli powder add suitable quantity of water one pot to stew, stew to rabbit meat ripe rotten, filter out soup juice;
(2), by fresh and tender Chinese toon head be squeezed into juice and duck blood, egg yolk, large bone meal, sweet potato slices, loach powder mix, lotus leaf is layered on below, adds suitable quantity of water, and pachyrhizus foliage cover on it, is heated infusion, boiled to atherosclerotic;
(3), by step 1 and step 2 mix, stir.
2. one according to claim 1 salty fragrant flower Raw bean curd Yoghourt, it is characterized in that being made up of the following step:
(1), respectively by the root of Chinese wild ginger, cassia twig, the tuber of pinellia, balloonflower root, Radix Glycyrrhizae and Fuling water soaking 30 ~ 50 minutes decupling own wt, slow fire infusion, becomes one times of water to ten times of water, and residue is removed in extruding, through filter-cloth filtering, collects extract;
(2), by snow pear, fresh and tender sponge gourd and lotus seeds, process is clean, breaks into dip;
(3), by the sesame of full grains fry to 5 sixty percent ripe, pulverize, be sprinkled upon on peanut bean curd, then add green onion end, salt, suitable quantity of water high temperature stewes and boils 5 minutes;
(4), by skimmed milk power, nutrition annex solution, suitable quantity of water mix with step 1, step 2, step 3, stir, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 10 ~ 15 minutes;
(5), after virgin pulp liquid is cooled to 40 DEG C add lactic acid bacteria, stir, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, after fermentation ends, add honey, stir, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.
3. according to claim 1 and one according to claim 2 salty fragrant flower Raw bean curd Yoghourt, it is characterized in that bacterial classification have lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium one or both.
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| CN201410618470.4A CN104397160A (en) | 2014-11-06 | 2014-11-06 | Salty and delicious peanut bean curd yogurt and producing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192066A (en) * | 2015-10-28 | 2015-12-30 | 光明乳业股份有限公司 | Dried bean curd flavored yogurt and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719269A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Rose and black fungus yoghourt |
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- 2014-11-06 CN CN201410618470.4A patent/CN104397160A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719269A (en) * | 2013-12-16 | 2014-04-16 | 马鞍山市安康菌业有限公司 | Rose and black fungus yoghourt |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192066A (en) * | 2015-10-28 | 2015-12-30 | 光明乳业股份有限公司 | Dried bean curd flavored yogurt and preparation method thereof |
| CN105192066B (en) * | 2015-10-28 | 2019-01-15 | 光明乳业股份有限公司 | A kind of dried bean curd flavor yoghourt and preparation method thereof |
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Application publication date: 20150311 |