CN104522170A - Red date wolfberry fruit yoghourt and making method thereof - Google Patents
Red date wolfberry fruit yoghourt and making method thereof Download PDFInfo
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Abstract
The invention relates to red date wolfberry fruit yoghourt and a making method of the red date wolfberry fruit yoghourt. According to the technical scheme, fresh milk is filtered, purified and cooled to 0 DEG C-5 DEG C, then passes through a purified milk separator to separate out fat and is proportionally added into skimmed milk to be prepared into standard milk; fresh red dates are added according to a formula and subjected to variable temperature and pressure difference puffing drying and superfine grinding to obtain red date powder, and the fresh wolfberry fruits are subjected to variable temperature and pressure difference puffing drying and superfine grinding to obtain wolfberry fruit powder, a stabilizer and a sweetener; ultrahigh-temperature short-time sterilization is carried out for 4 s-6s at the temperature of 137 DEG C, the product is cooled to the temperature of 34 DEG C-40 DEG C, 1.2 g/L-3.5 g/L chymosin is added, the product is inoculated with a fermentation agent and fermented for 8 h-16 h at the temperature of 35 DEG C-45 DEG C, and then the red date wolfberry fruit yoghourt is obtained. The problem that vegetable protein and milk protein are difficult to combine is solved by a modern scientific and technological means, the red dates and the wolfberry fruits high in nutrition value and healthcare value are added into the milk and fermented through the fermentation agent, and then the red date wolfberry fruit yoghourt with the high healthcare function is produced.
Description
Technical field
The present invention relates to red a kind of jujube medlar yogurt and preparation method thereof, belong to a kind of Yoghourt.
Background technology
Red date is Rhamnaceae jujube mellow fruit, is one of fruit of the unique advantage of China.Red date nutrient enriches, delicious good to eat, have the laudatory title of natural complex ball, red date is both containing carbohydrate, amino acid, iron, calcium etc., also containing malic acid, tartaric acid, vitamin C, citrin, Cobastab and carrotene etc., be improved the function of human capillary vessel, prevention and cure of cardiovascular disease played an important role and there is certain dietotherapy and health care, can be used for the diseases such as weakness of the spleen and the stomach, poor appetite, insufficiency of vital energy and blood, body fluid loss, palpitation and insomnia.Red date is rich in CAMP, has preventive and therapeutic action to the angiocardiopathy such as coronary heart disease, miocardial infarction, also has enhancing muscular strength, cardioprotection simultaneously, effect of cancer-resisting.
Matrimony vine is taken as nourishing always and takes good care of and antidotal " good medicine ", also be the first-class tonic of " integration of drinking and medicinal herbs ", every 100g matrimony vine is containing protein 12.0g, fatty 0.3g, dietary fiber 12.6g, carbohydrate 46.3g, carrotene 107mg, vitaminB10 .2mg, niacin 4.5mg, vitamin C 13mg, potassium 673mg, sodium 105.2mg, calcium 37mg, magnesium 41mg, iron 6.5mg, manganese 0.79mg, zinc 15mg, copper 0.56mg, phosphorus 224mg, selenium 1.67g.Matrimony vine has extremely important status in the traditional medicine of motherland, since ancient times, with its have nourishing liver and kidney, improving eyesight, beneficial complexion, longue meat, medical values such as hard muscles and bones and enjoy the high praise of ancient Chinese medicine doctor.Modern medicine study also shows, the function such as matrimony vine has immunity moderation, hypoglycemic, reducing blood lipid, delays senility, antifatigue.Therefore matrimony vine is prevention of arterial sclerosis simply, diabetes, cirrhosis and enhancing human body resistance against diseases " good medicine ".
Yoghourt, Yoghourt is with high-quality fresh milk for raw material, adds fermented dairy product that the is ferment-fermented and sweet and sour taste made after sterilization.Yoghourt contains abundant nutrition, is easily absorbed by the body after drink.
Due to the fermentation of Bulgarian Lactobacillus and streptococcus thermophilus in Yoghourt, make its nutritional labeling more perfect than milk, be easier to digest and assimilate.1. the carbohydrate in Yoghourt easily digests: the carbohydrate in milk, based on lactose, has decomposed to be glucose and galactolipin after making Yoghourt, except providing energy, also contributes to baby's brain and neural growth.2. the protein in Yoghourt is easy to absorb: the protein in milk, through the fermentation of lactic acid bacteria, becomes fine grumeleuse, and containing abundant essential amino acid, nutrition is higher, is easier to absorb.3. in Yoghourt, the metabolism of fat is better than milk: containing the fat of 3% in Yoghourt, and its fat globule is easy to digestion; Phosphatide simultaneously in Yoghourt can promote fat emulsification, thus regulates cholesterol concentration.4. Yoghourt is more conducive to the absorption of calcium.After Yoghourt fermentation, the calcium in raw material milk is converted into water-soluble shape and is more easily absorbed by the body utilization.
Changing temperature-pressure-difference and puffing drying is also known as microbulking is dry, airflow puffing is dry, explode explosion puffing drying or the drying of pressurization decompression airflow puffing.Its general principle is: by fresh material after pretreatment and the pretreatment procedure such as predrying, according to the hot pressing effect principle of phase transformation and gas, material is put into the Bulking tank of relative low temperature high pressure, by constantly changing temperature, the pressure reduction in tank, the moisture instant vaporization of material to be machined inside is evaporated, and rely on the expansion of gas to drive the structural degeneration of material in tissue, make material shape uniformly vesicular texture there is the process of certain puffed degree and brittleness.Utilize red date and the matrimony vine of this technology drying, green natural, outward appearance are good, and have the distinctive fragrance of material itself, and interiors of products can form air pocket, crisp degree is all good, can retain the nutritional labeling of material largely simultaneously.
Present Domestic milk product enterprise is mainly based on pure milk and milk powder, and Yoghourt only accounts for about 15% of whole milk product enterprise share.And milk product enterprise ripe abroad, the ratio of Yoghourt generally can reach about 40%.Single comparison from data it seems, domestic Yoghourt market potential is huge.
At present, on market the taste of Yoghourt and variety protection single, client is selective lower when buying.Date-wolfberry fruit Yoghourt and similar product thereof is not had yet.
Summary of the invention
The difficult problem that the present invention combines in conjunction with modern means of science and technology solution vegetable protein and milk protein, add in standardized milk by having high nutrition, the red date of high health value and matrimony vine, through ferment-fermented, produce and a kind ofly novel not only kept the nutrition of Yoghourt delicious but also have the date-wolfberry fruit Yoghourt of health-care efficacy.
For achieving the above object, the invention provides a kind of date-wolfberry fruit Yoghourt, include: content between the raw material milk of 75% to 85% percentage by weight, content between the red date powder of 5% to 12% percentage by weight, content between the wolfberry fruit powder of 8% to 15% percentage by weight, content between the stabilizing agent of 0.2% to 1% percentage by weight, the sweetener of content between 0.1% to 0.5% percentage by weight and the leavening of surplus.
Described raw material milk is through steps of processing: 1. fresh milk pretreatment: fresh milk filtration, purification, be cooled to 0 ~ 5 DEG C, 2. standardized milk: pretreated milk is through clean newborn seperator, fat is separated, add to by a certain percentage again in skimmed milk, be made into standardization cow's milk, 3. sterilizing: standardized milk carries out 137 DEG C, the ultra high temperature short time sterilization of 4 ~ 6s; Described red date powder is the new fresh date powder that ultramicro grinding is obtained after changing temperature-pressure-difference and puffing drying; Described wolfberry fruit powder is the medlar fresh fruit powder that ultramicro grinding is obtained after changing temperature-pressure-difference and puffing drying; Described leavening is Bulgarian Lactobacillus and the streptococcus thermophilus mixed bacteria in 2: 1 ratios; Described stabilizing agent is selected from one or more mixtures in converted starch or agar or gelatin or sodium alginate or HPMC; Described sweetener is selected from one or both mixtures in stevioside or Aspartame.
Preferably, prepare date-wolfberry fruit Yoghourt to comprise:
Content is the raw material milk of 79.3% percentage by weight;
Content is the red date powder of 7.5% percentage by weight, and described red date powder is the new fresh date powder that ultramicro grinding is obtained after changing temperature-pressure-difference and puffing drying;
Content is the wolfberry fruit powder of 10% percentage by weight, and described wolfberry fruit powder is the medlar fresh fruit powder that ultramicro grinding is obtained after changing temperature-pressure-difference and puffing drying;
Content is the stabilizing agent of 0.5% percentage by weight, and described adhesive sieves broken for converted starch, the sieve powder of 80 to 100;
Content is the sweetener of 0.2% percentage by weight, and described flavouring is pulverized and sieved by stevioside, the sieve powder of 80 to 100; And
Content is the leavening of 2.5% percentage by weight, and described leavening is Bulgarian Lactobacillus and the streptococcus thermophilus mixture in 2: 1 ratios.
The present invention also has the preparation method about red date powder.
The preparation method of red date powder of the present invention, include: pretreatment: new fresh date circulating water cleaning, after being filtered dry moisture, be placed in 80 ~ 95 DEG C, the NaOH solution of 1.5 ~ 3% concentration soaks 10 ~ 20s, after pulling cooling out, circulating water cleans surperficial alkali lye, be filtered dry corer stoning after moisture, section, slice thickness 5 ~ 8mm; Predrying: the red date slices after section carries out 75 ~ 85 DEG C of heated-air dryings to moisture≤35%; Changing temperature-pressure-difference and puffing is dry: the jujube sheet after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 90 ~ 105 DEG C, bulking pressure 0.2 ~ 0.3MPa, dead time 5 ~ 10min, evacuation temperature 70 ~ 80 DEG C, evacuated time 1 ~ 3h; Ultramicro grinding: dried jujube sheet carries out low-temperature submicron powder and is broken to 600 ~ 800 orders.
Preferably, the method for the preparation of red date powder includes:
Pretreatment: new fresh date circulating water cleaning, after being filtered dry moisture, be placed in 85 DEG C, the NaOH solution of 2% concentration soaks 15s, after pulling cooling out, circulating water cleans surperficial alkali lye, is filtered dry corer stoning after moisture, section, slice thickness 8mm;
Predrying: the red date slices after section carries out 80 DEG C of heated-air dryings to moisture 32.6%;
Changing temperature-pressure-difference and puffing is dry: the jujube sheet after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 90 DEG C, bulking pressure 0.2MPa, dead time 10min, evacuation temperature 80 DEG C, evacuated time 1.5h;
Ultramicro grinding: dried jujube sheet carries out low-temperature submicron powder and is broken to 800 orders, obtains red date powder;
The present invention also has the preparation method about wolfberry fruit powder.
The preparation method of wolfberry fruit powder of the present invention, includes: described wolfberry fruit powder obtains through following steps: pretreatment: medlar fresh fruit circulating water cleans, and after being filtered dry moisture, is placed in the NaCO of 1.5 ~ 4.5% concentration
3after soaking 10 ~ 30s in solution, circulating water cleans, and is filtered dry moisture for subsequent use; Predrying: pretreated medlar fresh fruit carries out 75 ~ 85 DEG C of heated-air dryings to moisture≤30%; Changing temperature-pressure-difference and puffing is dry: the matrimony vine after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 95 ~ 105 DEG C, bulking pressure 0.2 ~ 0.3MPa, dead time 5 ~ 10min, evacuation temperature 65 ~ 75 DEG C, evacuated time 1 ~ 3h; Ultramicro grinding: dried matrimony vine carries out low-temperature submicron powder and is broken to 200 ~ 400 orders, obtains wolfberry fruit powder.
Preferably, the method for the preparation of red date powder includes:
Pretreatment: medlar fresh fruit circulating water cleans, and after being filtered dry moisture, is placed in the NaCO of 3% concentration
3after soaking 12s in solution, circulating water cleans, and is filtered dry moisture for subsequent use;
Predrying: pretreated medlar fresh fruit carries out 75 DEG C of heated-air dryings to moisture 28.7%;
Changing temperature-pressure-difference and puffing is dry: the matrimony vine after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 95 DEG C, bulking pressure 0.3MPa, dead time 7min, evacuation temperature 75 DEG C, evacuated time 1.5h;
Ultramicro grinding: dried matrimony vine carries out low-temperature submicron powder and is broken to 200 orders, obtains wolfberry fruit powder.
The date-wolfberry fruit Yoghourt being applicable to commercially producing can be utilized by the present invention, and then provide a kind of and novel not only kept the nutrition of Yoghourt delicious but also have the date-wolfberry fruit Yoghourt of health-care efficacy, meet the need of market, reach object of the present invention.
Detailed description of the invention
Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
(1) date-wolfberry fruit Yoghourt
Embodiment 1
The date-wolfberry fruit Yoghourt of 100.0kg includes:
79.3kg raw material milk, 7.5kg red date powder, 10kg wolfberry fruit powder, 0.5kg converted starch 100 mesh sieve powder, 0.2kg stevioside powder 100 mesh sieve powder, and 2.5kg leavening, described leavening is the mixture of 1.67kg Bulgarian Lactobacillus and 0.83kg streptococcus thermophilus.
Embodiment 2
The date-wolfberry fruit Yoghourt of 100.0kg includes:
75.0kg raw material milk, 5.0kg red date powder, 15kg wolfberry fruit powder, 1kg agar 100 mesh sieve powder, 0.5kg stevioside powder 100 mesh sieve powder, and 3.5kg leavening, described leavening is the mixture of 2.3kg Bulgarian Lactobacillus and 1.2kg streptococcus thermophilus.
(2) for the preparation of the method for red date powder
Embodiment 3
The cleaning of 100.0kg new fresh date circulating water, after being filtered dry moisture, be placed in 80 DEG C, the NaOH solution of 3% concentration soaks 10s, after pulling cooling out, circulating water cleans surperficial alkali lye, is filtered dry corer stoning after moisture, section, slice thickness 5mm; Red date slices after section carries out 75 DEG C of heated-air dryings to moisture 32%; Changing temperature-pressure-difference and puffing is dry: the jujube sheet after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 90 DEG C, bulking pressure 0.3MPa, dead time 10min, evacuation temperature 80 DEG C, evacuated time 1.5h; Ultramicro grinding: dried jujube sheet carries out low-temperature submicron powder and is broken to 800 orders, obtains red date powder 59.48kg.
Embodiment 4
The cleaning of 100.0kg new fresh date circulating water, after being filtered dry moisture, be placed in 95 DEG C, the NaOH solution of 1.5% concentration soaks 20s, after pulling cooling out, circulating water cleans surperficial alkali lye, is filtered dry corer stoning after moisture, section, slice thickness 8mm; Red date slices after section carries out 85 DEG C of heated-air dryings to moisture 29%; Changing temperature-pressure-difference and puffing is dry: the jujube sheet after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 105 DEG C, bulking pressure 0.2MPa, dead time 5min, evacuation temperature 70 DEG C, evacuated time 2h; Ultramicro grinding: dried jujube sheet carries out low-temperature submicron powder and is broken to 600 orders, obtains red date powder 62.18kg.
(3) for the method for wolfberry fruit powder
Embodiment 5
100.0kg medlar fresh fruit circulating water cleans, and after being filtered dry moisture, is placed in the NaCO of 1.5% concentration
3after soaking 30s in solution, circulating water cleans, and is filtered dry moisture for subsequent use; Predrying: pretreated medlar fresh fruit carries out 75 DEG C of heated-air dryings to moisture 28.5%; Changing temperature-pressure-difference and puffing is dry: the matrimony vine after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 95 DEG C, bulking pressure 0.3MPa, dead time 10min, evacuation temperature 65 DEG C, evacuated time 3h; Ultramicro grinding: dried matrimony vine carries out low-temperature submicron powder and is broken to 200 orders, obtains wolfberry fruit powder 38.64kg.
Embodiment 6
100.0kg medlar fresh fruit circulating water cleans, and after being filtered dry moisture, is placed in the NaCO of 4.5% concentration
3after soaking 10s in solution, circulating water cleans, and is filtered dry moisture for subsequent use; Predrying: pretreated medlar fresh fruit carries out 85 DEG C of heated-air dryings to moisture 27.4%; Matrimony vine after predrying carries out changing temperature-pressure-difference and puffing drying, and process conditions are: swelling temperature 105 DEG C, bulking pressure 0.2MPa, dead time 5min, evacuation temperature 75 DEG C, evacuated time 1.5h; Ultramicro grinding: dried matrimony vine carries out low-temperature submicron powder and is broken to 400 orders, obtains wolfberry fruit powder 42.57kg.
Claims (10)
1. a date-wolfberry fruit Yoghourt, is characterized in that described date-wolfberry fruit Yoghourt is made up of the raw material of following mass percent: raw material milk 75 ~ 85%, red date powder 5 ~ 12%, wolfberry fruit powder 8 ~ 15%, stabilizing agent 0.2 ~ 1%, sweetener 0.1 ~ 0.5%, all the other are leavening.
2. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described raw material milk need through steps of processing:
(1) fresh milk pretreatment: fresh milk filtration, purification, be cooled to 0 ~ 5 DEG C;
(2) standardized milk: fat, through clean newborn seperator, is separated by pretreated milk, then adds to by a certain percentage in skimmed milk, is made into standardization cow's milk;
(3) sterilizing: standardized milk carries out 137 DEG C, the ultra high temperature short time sterilization of 4 ~ 6s.
3. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described red date powder obtains through following steps:
(1) pretreatment: new fresh date circulating water cleaning, after being filtered dry moisture, being placed in 80 ~ 95 DEG C, the NaOH solution of 1.5 ~ 3% concentration soaks 10 ~ 20s, after pulling cooling out, circulating water cleans surperficial alkali lye, be filtered dry corer stoning after moisture, section, slice thickness 5 ~ 8mm;
(2) predrying: the red date slices after section carries out 75 ~ 85 DEG C of heated-air dryings, moisture≤35%;
(3) changing temperature-pressure-difference and puffing is dry: predrying thick jujube sheet carries out changing temperature-pressure-difference and puffing drying, process conditions are: swelling temperature 90 ~ 105 DEG C, bulking pressure 0.2 ~ 0.3MPa, dead time 5 ~ 10min, evacuation temperature 70 ~ 80 DEG C, evacuated time 1 ~ 3h;
(4) ultramicro grinding: dried jujube sheet carries out low-temperature submicron powder and is broken to 600 ~ 800 orders.
4. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described wolfberry fruit powder obtains through following steps:
(1) pretreatment: medlar fresh fruit circulating water cleans, and after being filtered dry moisture, is placed in the NaCO of 1.5 ~ 4.5% concentration
3after soaking 10 ~ 30s in solution, circulating water cleans, and is filtered dry moisture for subsequent use;
(2) predrying: pretreated medlar fresh fruit carries out 75 ~ 85 DEG C of heated-air dryings to moisture≤30%;
(3) changing temperature-pressure-difference and puffing is dry: the matrimony vine after predrying carries out changing temperature-pressure-difference and puffing drying, process conditions are: swelling temperature 95 ~ 105 DEG C, bulking pressure 0.2 ~ 0.3MPa, dead time 5 ~ 10min, evacuation temperature 65 ~ 75 DEG C, evacuated time 1 ~ 3h;
(4) ultramicro grinding: dried matrimony vine carries out low-temperature submicron powder and is broken to 200 ~ 400 orders.
5. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described leavening is Bulgarian Lactobacillus and the streptococcus thermophilus mixed bacteria in 2: 1 ratios.
6. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described stabilizing agent is selected from one or more mixtures in converted starch or agar or gelatin or sodium alginate or HPMC.
7. a kind of date-wolfberry fruit Yoghourt according to claim 1, is characterized in that: described sweetener is selected from one or both mixtures in stevioside or Aspartame.
8. a kind of date-wolfberry fruit Yoghourt according to claims 1 to 7, it is characterized in that: its preparation method is as follows: treated raw material milk, wolfberry fruit powder, red date powder, stabilizing agent and sweetener is added by formula, carry out 137 DEG C, the ultra high temperature short time sterilization of 4 ~ 6s, be cooled to 30 ~ 40 DEG C, add renin 1.2 ~ 3.5g/L, inoculating starter, 35 ~ 45 DEG C of fermentation 8 ~ 16h, obtained date-wolfberry fruit Yoghourt.
9. a kind of date-wolfberry fruit Yoghourt according to claims 1 to 8, its feature exists, described date-wolfberry fruit Yoghourt is made up of the raw material of following mass percent: raw material milk 78 ~ 80%, red date powder 7 ~ 11%, wolfberry fruit powder 10 ~ 13%, stabilizing agent 0.4 ~ 0.6%, sweetener 0.15 ~ 0.25%, leavening 2 ~ 3%.
10. a kind of date-wolfberry fruit Yoghourt according to claims 1 to 9, its feature exists, and described date-wolfberry fruit Yoghourt is made up of the raw material of following mass percent: raw material milk 79.3%, red date powder 7.5%, wolfberry fruit powder 10%, stabilizing agent 0.5%, sweetener 0.2%, leavening 2.5%.
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| CN106912605A (en) * | 2017-02-13 | 2017-07-04 | 华南理工大学 | A kind of acidified milk preparation method for suppressing post-acidification of yoghurt |
| CN106954675A (en) * | 2017-03-28 | 2017-07-18 | 攀枝花顶珍生物科技有限公司 | A kind of health care yoghourt containing ferfas active component and preparation method thereof |
| CN107183183A (en) * | 2017-06-19 | 2017-09-22 | 胡钢岑 | A kind of Yoghourt with healthcare function and preparation method thereof |
| CN108812888A (en) * | 2018-04-10 | 2018-11-16 | 益家元品实业（厦门）有限公司 | Yoghourt and preparation method thereof |
| CN109463444A (en) * | 2018-12-12 | 2019-03-15 | 黑龙江省农业科学院食品加工研究所 | A kind of black fungus solidification type yoghourt and preparation method thereof |
| CN111034808A (en) * | 2019-12-30 | 2020-04-21 | 光明乳业股份有限公司 | Normal-temperature drinking type natural cheese and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105724575A (en) * | 2016-03-18 | 2016-07-06 | 合肥工业大学 | Preparation method of plant protein powder fermented milk beverage |
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| CN106954675A (en) * | 2017-03-28 | 2017-07-18 | 攀枝花顶珍生物科技有限公司 | A kind of health care yoghourt containing ferfas active component and preparation method thereof |
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| CN109463444A (en) * | 2018-12-12 | 2019-03-15 | 黑龙江省农业科学院食品加工研究所 | A kind of black fungus solidification type yoghourt and preparation method thereof |
| CN111034808A (en) * | 2019-12-30 | 2020-04-21 | 光明乳业股份有限公司 | Normal-temperature drinking type natural cheese and preparation method thereof |
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Application publication date: 20150422 |