CN104472705A - Processing method of purple sweet potato yogurt beverage - Google Patents
Processing method of purple sweet potato yogurt beverage Download PDFInfo
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- CN104472705A CN104472705A CN201410689641.2A CN201410689641A CN104472705A CN 104472705 A CN104472705 A CN 104472705A CN 201410689641 A CN201410689641 A CN 201410689641A CN 104472705 A CN104472705 A CN 104472705A
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Abstract
The invention discloses a processing method of a purple sweet potato yogurt beverage. The processing method comprises the following steps: (A) preparing purple sweet potato paste; (B) blending and homogenizing; (C) sterilizing and cooling: sterilizing a material liquid at 85-90 DEG C for 15 minutes; then cooling the material liquid until the central temperature of the material liquid is 40 DEG C; (D) inoculating and fermenting: inoculating a mixed strain of 4% lactic streptococci and lactobacillus bulgaricus in a mass ratio of 1:1; carrying out pre-fermentation for 6 hours at 42 DEG C and putting the product into the environment being 0-5 DEG C to carry out post-fermentation for 12 hours to obtain a finished product; paying attention that the finished product is filled and no gap is remained; inoculating and immediately sealing so as to guarantee the anaerobic condition of lactic acid fermentation, wherein after-fermented yogurt contains esters so that the yogurt has a special aromatic flavor; and (E) refrigerating. According to the processing method of the purple sweet potato yogurt beverage, disclosed by the invention, the purple sweet potato yogurt beverage is prepared by matching and fermenting purple sweet potatoes and fresh milk so that the beverage has the specific flavor of the purple sweet potatoes; yogurt celluloses, vitamins and a plurality of microelements are also added and the content of fat is reduced; and the animal and plant nutrition complementation is realized and the production cost is also reduced.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of processing method of purple potato sour milk beverage.
Background technology
Yoghourt is fermented by plain chocolate and forms, except the whole nutritional labelings remaining fresh milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as the Yoghourts such as VB1, VB2, VB6, VB12 can promote the secretion of digestive juice, increase hydrochloric acid in gastric juice, thus can strengthen the digestion power of people, promote appetite.Containing the active material that can suppress synthetic cholesterol reductase in body in Yoghourt, can body immune system be stimulated again, transfer the active factor of body, effectively resist the frequent food acids milk of cancer, can have additional nutrients, prevent and treat artery sclerosis, coronary heart disease and cancer, reduce cholesterol.
Purple potato is again black potato, and potato meat is that purple is to darkviolet.It is rich in protein, starch, pectin, cellulose, amino acid, vitamine and several mineral materials, is also rich in selenium element and anthocyanidin simultaneously.The special health care of the purple nutritious tool of potato, gal4 amino acid is wherein all very easily by human consumption and absorption.The vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, and vitamin C can make collagen protein normally synthesize, and prevents and treats scorbutic generation, and anthocyanidin is natural potent free radical scavenger.Purple potato content of cellulose is high, improves digestive tract environment, prevents the generation of enterogastric diseases.
We have developed a kind of processing method of purple potato sour milk beverage for this reason, it adopts purple potato to coordinate fermentation to make purple potato yogurt with fresh milk, there is the peculiar fragrance of purple potato, also add Yoghourt cellulose, vitamin and various trace elements, reduce fat content, both can reach animals and plants nutrition complement, and can production cost be reduced again.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: propose the purple potato of a kind of employing and coordinate with fresh milk fermentation to make purple potato yogurt, there is the peculiar fragrance of purple potato, also add Yoghourt cellulose, vitamin and various trace elements, reduce fat content, both can reach animals and plants nutrition complement, the processing method of the purple potato sour milk beverage of production cost can be reduced again.
Technical solution of the present invention is achieved in that a kind of processing method of purple potato sour milk beverage, comprises following steps:
A) preparation of purple potato slurry; The purple potato get fresh hypertrophy, nothing goes mouldy pathology, having no mechanical damage is cleaned, and boils 3 ~ 5 minutes, use colloid mill at 95 ~ 100 DEG C, obtains purple potato slurry, removes thick slag with 100 mesh screen;
B) homogeneous is allocated; Purple potato slurry is 1:3 with the mass ratio of milk, and sucrose addition is mass ratio 8%, and stabilizing agent is agar, xanthans and monoglyceride, and 0. 3%, 0.04% and 0.04% ratio adds by mass percentage successively; After supplementary material being mixed by recipe requirements, be heated to about 60-65 DEG C and carry out homogeneous, first adopt homogenization pressure to be 5-10Mpa(secondary pressure) carry out homogeneous, then use 20-25Mpa(first class pressure) carry out homogeneous;
C) sterilization, cooling; By feed liquid sterilizing 15 minutes at 85-90 DEG C, be then cooled to feed liquid central temperature 40 DEG C;
D) inoculate, ferment; The access streptococcus lactis of 4% and the mass ratio of lactobacillus bulgaricus are the mixed bacteria of 1:1,42 DEG C of primary fermentations 6 hours, then are placed in 0-5 DEG C of environment after fermentation and get product for 12 hours; Note canned will expiring, do not interspace, seal immediately after connecting, to ensure lactic acid fermented anaerobic condition; Through after-ripening yogurt because of containing ester class, there is special aromatic odor;
E) refrigerate: biodiasmin refrigerates in the environment of 0 DEG C-4 DEG C.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing method of purple potato sour milk beverage of the present invention adopts purple potato to coordinate fermentation to make purple potato yogurt with fresh milk, there is the peculiar fragrance of purple potato, also add Yoghourt cellulose, vitamin and various trace elements, reduce fat content, both can reach animals and plants nutrition complement, and can production cost be reduced again.
Detailed description of the invention
The processing method of a kind of purple potato sour milk beverage of the present invention, comprises the following steps:
A) preparation of purple potato slurry; The purple potato get fresh hypertrophy, nothing goes mouldy pathology, having no mechanical damage is cleaned, and boils 3 ~ 5 minutes, use colloid mill at 95 ~ 100 DEG C, obtains purple potato slurry, removes thick slag with 100 mesh screen;
B) homogeneous is allocated; Purple potato slurry is 1:3 with the mass ratio of milk, and sucrose addition is mass ratio 8%, and stabilizing agent is agar, xanthans and monoglyceride, and 0. 3%, 0.04% and 0.04% ratio adds by mass percentage successively; After supplementary material being mixed by recipe requirements, be heated to about 60-65 DEG C and carry out homogeneous, first adopt homogenization pressure to be 5-10Mpa(secondary pressure) carry out homogeneous, then use 20-25Mpa(first class pressure) carry out homogeneous;
C) sterilization, cooling; By feed liquid sterilizing 15 minutes at 85-90 DEG C, be then cooled to feed liquid central temperature 40 DEG C;
D) inoculate, ferment; The access streptococcus lactis of 4% and the mass ratio of lactobacillus bulgaricus are the mixed bacteria of 1:1,42 DEG C of primary fermentations 6 hours, then are placed in 0-5 DEG C of environment after fermentation and get product for 12 hours; Note canned will expiring, do not interspace, seal immediately after connecting, to ensure lactic acid fermented anaerobic condition; Through after-ripening yogurt because of containing ester class, there is special aromatic odor;
E) refrigerate: biodiasmin survival period in the environment of 0 DEG C-4 DEG C is geo-stationary, along with the meeting of rising lactic acid bacteria Fast-propagation, the quick death of environment temperature, when exceeding uniform temperature, sour milk beverage just easily becomes the acid dairy products without viable bacteria, and its nutritive value also can reduce greatly; The effect of refrigeration on the one hand can prevent acidity from increasing, preventing living contaminants through after-ripening yogurt because containing ester class, having special aromatic odor; The effect of refrigeration can prevent acidity from increasing on the one hand, prevents living contaminants, quality can be made solid on the other hand, and whey reclaims, thus the stability of yogurt quality is greatly improved.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing method of purple potato sour milk beverage of the present invention adopts purple potato to coordinate fermentation to make purple potato yogurt with fresh milk, there is the peculiar fragrance of purple potato, also add Yoghourt cellulose, vitamin and various trace elements, reduce fat content, both can reach animals and plants nutrition complement, and can production cost be reduced again.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. a processing method for purple potato sour milk beverage, comprises following steps:
A) preparation of purple potato slurry; The purple potato get fresh hypertrophy, nothing goes mouldy pathology, having no mechanical damage is cleaned, and boils 3 ~ 5 minutes, use colloid mill at 95 ~ 100 DEG C, obtains purple potato slurry, removes thick slag with 100 mesh screen;
B) homogeneous is allocated; Purple potato slurry is 1:3 with the mass ratio of milk, and sucrose addition is mass ratio 8%, and stabilizing agent is agar, xanthans and monoglyceride, and 0. 3%, 0.04% and 0.04% ratio adds by mass percentage successively; After supplementary material being mixed by recipe requirements, be heated to about 60-65 DEG C and carry out homogeneous, first adopt homogenization pressure to be 5-10Mpa(secondary pressure) carry out homogeneous, then use 20-25Mpa(first class pressure) carry out homogeneous;
C) sterilization, cooling; By feed liquid sterilizing 15 minutes at 85-90 DEG C, be then cooled to feed liquid central temperature 40 DEG C;
D) inoculate, ferment; The access streptococcus lactis of 4% and the mass ratio of lactobacillus bulgaricus are the mixed bacteria of 1:1,42 DEG C of primary fermentations 6 hours, then are placed in 0-5 DEG C of environment after fermentation and get product for 12 hours; Note canned will expiring, do not interspace, seal immediately after connecting, to ensure lactic acid fermented anaerobic condition; Through after-ripening yogurt because of containing ester class, there is special aromatic odor;
E) refrigerate: biodiasmin refrigerates in the environment of 0 DEG C-4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410689641.2A CN104472705A (en) | 2014-11-26 | 2014-11-26 | Processing method of purple sweet potato yogurt beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410689641.2A CN104472705A (en) | 2014-11-26 | 2014-11-26 | Processing method of purple sweet potato yogurt beverage |
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| CN104472705A true CN104472705A (en) | 2015-04-01 |
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| CN201410689641.2A Pending CN104472705A (en) | 2014-11-26 | 2014-11-26 | Processing method of purple sweet potato yogurt beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249098A (en) * | 2015-10-20 | 2016-01-20 | 南昌大学 | Production method of purple sweet potato lactobacillus beverage |
| CN106070656A (en) * | 2016-06-23 | 2016-11-09 | 徐州工程学院 | A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof |
| CN110050916A (en) * | 2018-01-17 | 2019-07-26 | 黎兴杨 | A kind of purple sweet potato fermented beverage manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
-
2014
- 2014-11-26 CN CN201410689641.2A patent/CN104472705A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342322A (en) * | 2011-10-19 | 2012-02-08 | 湖南优蜜食品科技有限公司 | Purple potato/corn particle lactobacillus milk beverage and preparation method thereof |
| CN102986873A (en) * | 2012-12-17 | 2013-03-27 | 青岛森淼实业有限公司 | Method for making purple sweet potato yoghourt |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | Preparation method for sugar-free purple-sweet-potato yoghourt |
Non-Patent Citations (1)
| Title |
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| 吴兰芳等: "凝固型紫薯酸乳发酵工艺及抗氧化活性研究", 《食品与机械》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249098A (en) * | 2015-10-20 | 2016-01-20 | 南昌大学 | Production method of purple sweet potato lactobacillus beverage |
| CN106070656A (en) * | 2016-06-23 | 2016-11-09 | 徐州工程学院 | A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof |
| CN110050916A (en) * | 2018-01-17 | 2019-07-26 | 黎兴杨 | A kind of purple sweet potato fermented beverage manufacturing method |
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Application publication date: 20150401 |