CN104397173A - Peanut-tofu yogurt for tonification and refreshing and preparation method thereof - Google Patents

Abstract

The present invention discloses a peanut-tofu yogurt for tonification and refreshing and a preparation method thereof. The peanut-tofu yogurt is prepared from the following raw materials, by weight: 50 to 100 parts of full cream milk powder, 30 to 60 parts of peanut-tofu, 15 to 20 parts of mulberry fruit, 15 to 20 parts of creeping liriope, 10 to 15 parts of lily, 25 to 50 parts of strawberry, 10 to 20 parts of orange juice, 15 to 20 parts of pearl powder, 15 to 20 parts of fresh bamboo leave, 10 to 15 parts of lotus seeds, 10 to 18 parts of wolfberry, 8 to 10 parts of sucrose, 3 to 5 parts of lactobacillus, 10 to 12 parts of a nutritional supplement and a proper amount of water. The peanut-tofu is made from peanut buds, such that original nutrition of peanut can be retained, and major changes of their nutrients are caused. The changes mainly comprise: resveratrol content in the peanut buds is 100 times higher than that of the peanuts, and is dozens or even hundreds times higher than that of grape wine. The resveratrol has effects of inhibiting cancer cells, lowering blood lipid, preventing and treating cardiovascular diseases, delaying aging and the like. The peanut-tofu yogurt has high health care value. The peanut buds can also hydrolyze peanut protein into amino acids, and make the peanut protein easily absorbed. Fat is converted into heat therefore the fat content is greatly reduced.

Description

A kind of peanut bean curd nourishes Yoghourt and preparation method thereof of refreshing oneself

Technical field

The present invention relates generally to a kind of peanut bean curd and nourishes Yoghourt and preparation method thereof of refreshing oneself.

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 also maximizes favourable factors and minimizes unfavourable ones through process in some aspect, 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 peanut bean curd to nourish Yoghourt of refreshing oneself.

The present invention is achieved by the following technical solutions:

A kind of peanut bean curd nourishes Yoghourt of refreshing oneself, and it is characterized in that it is made up of following component and weight portion thereof:

Whole milk powder 50 ~ 100, peanut bean curd 30 ~ 60, mulberries 15 ~ 20, the tuber of dwarf lilyturf 15 ~ 20, lily 10 ~ 15, strawberry 25 ~ 50, orange juice 10 ~ 20, pearl powder 15 ~ 20, the fresh leaf of bamboo 15 ~ 20, lotus seeds 10 ~ 15, matrimony vine 10 ~ 18, sucrose 8 ~ 10, lactic acid bacteria 3 ~ 5, nutritional supplements 10 ~ 12 and water are appropriate.

Described nutritional supplements, is made up of following raw material: lotus leaf 10 ~ 12, Seeds of Luffa cylindrica 5 ~ 7, banana skin 8 ~ 10, cycle of sixty years powder 3 ~ 5, pachyrhizus leaf 10 ~ 12, nail grass 5 ~ 7, fragrant taro 16 ~ 18, calcium tablet 6 ~ 8, pea beanpod 5 ~ 7, brambles fringe 1 ~ 3, hawthorn skin 8 ~ 10, fish skull 10 ~ 12, loach powder 5 ~ 7, Chinese pepper 1 ~ 3, Testa Tritici 5 ~ 7, appropriate peanut oil and water.

The preparation method of described nutrition annex solution:

(1), luffa seed is fried perfume, grinds, spreads on banana skin, cooks, reduce to pulp, be applied in the section of fragrant taro, first with pachyrhizus leaf parcel, skin wraps up with lotus leaf and fraps, stew together with suitable quantity of water with pea pods, hawthorn skin, Chinese pepper, after boiling, take out lotus leaf bag, all things in lotus leaf are taken out and breaks into sauce;

(2), perfume (or spice) is fried by after cycle of sixty years powder, Testa Tritici, loach powder mixing;

(3), by fish skull grinds add infusion together with suitable quantity of water with brambles fringe, nail grass, add the mixture of step 2 after boiling, roll into a ball into bulk, fried to golden yellow;

(4), by calcium tablet grinds mix with step 1 and step 3, add twice water, stir evenly.

Peanut bean curd nourishes a preparation method for Yoghourt of refreshing oneself, it is characterized in that, comprises following step:

(1), respectively by mulberries, the tuber of dwarf lilyturf, lily and the pearl powder water soaking 20 ~ 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 lotus seeds and matrimony vine clean up with leaf of bamboo parcel, be put in thick bamboo tube, cook, wear into slurry;

(3), by fresh strawberry clean up, break into strawberry jam, mixing orange juice, through ultraviolet sterilization 1 ~ 2 second, fresh-keeping in 4 DEG C;

(4), stir after the raw material mixing such as the extract of whole milk powder, peanut bean curd, sucrose, nutritional supplements, step 1 and the slurry of step 2, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 15 ~ 20 minutes, after virgin pulp liquid is cooled to 40 DEG C, adds lactic acid bacteria, stirs, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, terminate fermentation, add the mixing sauce of step 3, stir, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.

Strawberry nutrition enriches, containing the mineral matter such as fructose, sucrose, citric acid, malic acid, salicylic acid, amino acid and calcium, phosphorus, iron.In addition, it is also containing multivitamin, and especially Vitamin C content is very abundant, just containing vitamin C 60 milligrams in every 100 grams of strawberries; Carrotene contained in strawberry is the important substance of synthetic vitamin A, has improving eyesight nourishing the liver effect; Strawberry also containing pectin and abundant dietary fiber, can be helped digest, unobstructed stool.

Chinese wolfberry fruit contains element and the several amino acids compositions such as abundant vitamin B1, B2, C and calcium, phosphorus, iron, is pharmacologically having the effect reducing blood sugar, cholesterol, and expansible blood vessel, reduce blood pressure; Meanwhile, fruit of Chinese wolfberry nature and flavor are sweet flat, return lung, liver, kidney three warp, with nourishing liver and kidney, benefiting shrewd head effect is famous.

Advantage of the present invention is:

1, the Yoghourt obtained by the present invention has the digestant effect of appetizing.

2, the yoghurt-flavoured obtained by the present invention is unique, nutritious, produces refreshing effect to the mind.

3, the present invention contains appropriate traditional Chinese medicine ingredients, contributes to pressure of releiving, and conditioning is neural.

4, the present invention contains calcareous in a large number, is conducive to human skeleton development.

5, yogurt production method provided by the present invention has actuality, and one of ordinary skill in the art gets final product complete operation.

Detailed description of the invention

embodiment one

A kind of peanut bean curd nourishes Yoghourt of refreshing oneself, and is made up of following raw material:

Whole milk powder 50 ~ 100, peanut bean curd 30 ~ 60, mulberries 15 ~ 20, the tuber of dwarf lilyturf 15 ~ 20, lily 10 ~ 15, strawberry 25 ~ 50, orange juice 10 ~ 20, pearl powder 15 ~ 20, the fresh leaf of bamboo 15 ~ 20, lotus seeds 10 ~ 15, matrimony vine 10 ~ 18, sucrose 8 ~ 10, lactic acid bacteria 3 ~ 5, nutritional supplements 10 ~ 12 and water are appropriate.

Nutritional supplements, is made up of following raw material: lotus leaf 10 ~ 12, Seeds of Luffa cylindrica 5 ~ 7, banana skin 8 ~ 10, cycle of sixty years powder 3 ~ 5, pachyrhizus leaf 10 ~ 12, nail grass 5 ~ 7, fragrant taro 16 ~ 18, calcium tablet 6 ~ 8, pea beanpod 5 ~ 7, brambles fringe 1 ~ 3, hawthorn skin 8 ~ 10, fish skull 10 ~ 12, loach powder 5 ~ 7, Chinese pepper 1 ~ 3, Testa Tritici 5 ~ 7, appropriate peanut oil and water.

The preparation method of described nutrition annex solution:

(1), luffa seed is fried perfume, grinds, spreads on banana skin, cooks, reduce to pulp, be applied in the section of fragrant taro, first with pachyrhizus leaf parcel, skin wraps up with lotus leaf and fraps, stew together with suitable quantity of water with pea pods, hawthorn skin, Chinese pepper, after boiling, take out lotus leaf bag, all things in lotus leaf are taken out and breaks into sauce;

(2), perfume (or spice) is fried by after cycle of sixty years powder, Testa Tritici, loach powder mixing;

(3), by fish skull grinds add infusion together with suitable quantity of water with brambles fringe, nail grass, add the mixture of step 2 after boiling, roll into a ball into bulk, fried to golden yellow;

(4), by calcium tablet grinds mix with step 1 and step 3, add twice water, stir evenly.

Peanut bean curd nourishes a preparation method for Yoghourt of refreshing oneself, it is characterized in that, comprises following step:

(1), respectively by mulberries, the tuber of dwarf lilyturf, lily and the pearl powder water soaking 20 ~ 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 lotus seeds and matrimony vine clean up with leaf of bamboo parcel, be put in thick bamboo tube, cook, wear into slurry;

(3), by fresh strawberry clean up, break into strawberry jam, mixing orange juice, through ultraviolet sterilization 1 ~ 2 second, fresh-keeping in 4 DEG C;

(4), stir after the raw material mixing such as the extract of whole milk powder, peanut bean curd, sucrose, nutritional supplements, step 1 and the slurry of step 2, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 15 ~ 20 minutes, after virgin pulp liquid is cooled to 40 DEG C, adds lactic acid bacteria, stirs, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, terminate fermentation, add the mixing sauce of step 3, stir, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.

Claims (3)

1. peanut bean curd nourishes a Yoghourt of refreshing oneself, and it is characterized in that it is made up of following component and weight portion thereof:

Whole milk powder 50 ~ 100, peanut bean curd 30 ~ 60, mulberries 15 ~ 20, the tuber of dwarf lilyturf 15 ~ 20, lily 10 ~ 15, strawberry 25 ~ 50, orange juice 10 ~ 20, pearl powder 15 ~ 20, the fresh leaf of bamboo 15 ~ 20, lotus seeds 10 ~ 15, matrimony vine 10 ~ 18, sucrose 8 ~ 10, lactic acid bacteria 3 ~ 5, nutritional supplements 10 ~ 12 and water are appropriate;

Described nutritional supplements, is made up of following raw material: lotus leaf 10 ~ 12, Seeds of Luffa cylindrica 5 ~ 7, banana skin 8 ~ 10, cycle of sixty years powder 3 ~ 5, pachyrhizus leaf 10 ~ 12, nail grass 5 ~ 7, fragrant taro 16 ~ 18, calcium tablet 6 ~ 8, pea beanpod 5 ~ 7, brambles fringe 1 ~ 3, hawthorn skin 8 ~ 10, fish skull 10 ~ 12, loach powder 5 ~ 7, Chinese pepper 1 ~ 3, Testa Tritici 5 ~ 7, appropriate peanut oil and water;

The preparation method of described nutrition annex solution:

(1), luffa seed is fried perfume, grinds, spreads on banana skin, cooks, reduce to pulp, be applied in the section of fragrant taro, first with pachyrhizus leaf parcel, skin wraps up with lotus leaf and fraps, stew together with suitable quantity of water with pea pods, hawthorn skin, Chinese pepper, after boiling, take out lotus leaf bag, all things in lotus leaf are taken out and breaks into sauce;

(2), perfume (or spice) is fried by after cycle of sixty years powder, Testa Tritici, loach powder mixing;

(3), by fish skull grinds add infusion together with suitable quantity of water with brambles fringe, nail grass, add the mixture of step 2 after boiling, roll into a ball into bulk, fried to golden yellow;

(4), by calcium tablet grinds mix with step 1 and step 3, add twice water, stir evenly.

2. Yoghourt according to claim 1, it is characterized in that being made up of the following step:

(1), respectively by mulberries, the tuber of dwarf lilyturf, lily and the pearl powder water soaking 20 ~ 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 lotus seeds and matrimony vine clean up with leaf of bamboo parcel, be put in thick bamboo tube, cook, wear into slurry;

(3), by fresh strawberry clean up, break into strawberry jam, mixing orange juice, through ultraviolet sterilization 1 ~ 2 second, fresh-keeping in 4 DEG C;

(4), stir after the raw material mixing such as the extract of whole milk powder, peanut bean curd, sucrose, nutritional supplements, step 1 and the slurry of step 2, at 45 DEG C, homogeneous under 15Mpa, obtains virgin pulp liquid, by virgin pulp liquid 90 DEG C of sterilizings 15 ~ 20 minutes, after virgin pulp liquid is cooled to 40 DEG C, adds lactic acid bacteria, stirs, by postvaccinal magma 40 DEG C of fermentations 3 ~ 4 hours, terminate fermentation, add the mixing sauce of step 3, stir, refrigerate 12 hours at 0 DEG C after, namely obtain described Yoghourt.

3. according to claim 1 and Yoghourt according to claim 2, it is characterized in that bacterial classification have lactobacillus bulgaricus, streptococcus thermophilus and Bifidobacterium one or both.