CN104957258A - Preparation method of fruit and vegetable flavored yoghourt containing rheum officinale - Google Patents
Preparation method of fruit and vegetable flavored yoghourt containing rheum officinale Download PDFInfo
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- CN104957258A CN104957258A CN201510431984.3A CN201510431984A CN104957258A CN 104957258 A CN104957258 A CN 104957258A CN 201510431984 A CN201510431984 A CN 201510431984A CN 104957258 A CN104957258 A CN 104957258A
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- rheum officinale
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Abstract
The invention discloses a preparation method of fruit and vegetable flavored yoghourt containing rheum officinale. According to the preparation method, rheum officinale, celery juice, tomato juice, white granulated sugar, high fructose corn syrup, glucose syrup, a thickening agent, pure water, fermented yoghourt and the like are used as raw materials; fruit and vegetable sauce is firstly prepared and then fermented yoghourt is blended to prepare the composite yoghourt containing double nutrients of rheum officinale and vegetable juice; and the product has an attractive flavor and a typical health function. Rheum officinale is a medical plant with the health function and is almost used for medical development in China, and is rarely used in food; once the yoghourt product comes into the market, the variety of the yoghourt is enriched, the application value of rheum officinale can be widely popularized and developed in the field of foods, and the contribution to continually developing popularization and application of plants both used as medicines and foods in the foods is made.
Description
Technical field
The present invention relates to a kind of preparation method of fruits and vegetables taste Yoghourt, specifically one utilizes integration of drinking and medicinal herbs food materials rheum officinale and vegetable juice to be mixed with sauce, and then adds the preparation method of the rheum officinale fruits and vegetables taste Yoghourt in Yoghourt to.
Background technology
Rheum officinale is perennial plant, is grown on cold temperate regions.Originate in China
the Inner Mongol.
rheum officinalebeing being collectively referred to as of the perennial plant of multiple polygonaceae Rheum, is also the title of Chinese medicine.Rheum officinale leaf is large, pale red, the long 50-60cm of petiole, wide 5-6cm, pale red, and gather red fine rule, and tender petiole is cerise.The 6-7 month yields positive results, and September is ripe, heavy about the 20g of each grain of fruit, and germination period is divided into red and green two types by petiole color in 3 years.
In China, rheum officinale is mainly done medicinal, and effect of rheum officinale is very outstanding with effect.Chinese herb rhubarb has attacks stagnant, clearing away damp-heat, purging intense heat, cool blood, effect such as the stasis of blood, removing toxic substances of dispelling.Rheum officinale has very strong anti-infectious function, all has inhibitory action to multiple Gram-positive and negative bacteria, and anti-ageing antioxidation, rheum officinale can increase enterocinesia, suppresses moisture absorption in intestines, promotes defecation.Stop blooding in addition, protect the liver, step-down, the effect such as reduction serum cholesterol.
But in Europe and the Middle East, rheum officinale often refers to the Rheum kind that other several work is edible, and wine plant originates in Asia, the most Adaptable growth of wine plant in
cool temperature zonearea.Early spring by
subterranean stemsend the leaf of large bunch, greatly leaf, stem is red, and the edible part of wine plant be petiole, and petiole taste is sour, gas delicate fragrance, bitter and micro-puckery.Containing the nutritional labeling that protein and various mineral matter elements etc. are useful to human body, be especially rich in butanedioic acid, taste is sour and tasty and refreshing.Wine plant disease and pest is little, can be described as a kind of rare special vegetables of green non-pollution, market development promise well.
All pie, jam, fruit wine, cake etc. are done with it in European Countries and the U.S., Canada.Often be used for cooking filling together with strawberry, or be used in
cooked fruitwith in preserved fruit, also with sweet wine processed with
aperitif.
celerycontaining rich in protein and a large amount of
cellulose, have
stomach invigorating,
diuresis, hypotensive, calm, hemostasis, treatment constipation effect.Celery Juice is conducive to releiving the folk remedy of the diseases such as hypertension.Celery Juice, with the distinctive pure and fresh local flavor of one, is quite subject to liking of consumer.
Tomato contains abundant nutrition, the provitamin A that it is rich in, and can promote bone growth, prevents and treats rickets, ophthalmoxerosis, yctalopia and some dermopathic good effects.Being rich in vitamin C, is the decisive factor controlling and improve human body anti-cancer ability.The organic acids such as the malic acid in tomato and citric acid, increase gastric acidity in addition, help digest, the effect of adjustment gastrointestinal function.Containing tartaric acid in tomato, the content of cholesterol can be reduced, very helpful to hyperlipemia.Chang Yin Tomato juice, or wash one's face with Tomato juice, face gloss can be made ruddy.
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 ", a kind of " nutriment of function uniqueness ", the balance of energy conditioner internal microorganism, compare with fresh milk, Yoghourt not only has whole signboard 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.Frequent use Yoghourt is short digestion not only, and protection stomach, can also Constipation.Yoghourt can make human body improve immunity theoretically, and play the effect of anti-cancer, in addition for Ms, Yoghourt can be improved looks.
Make a general survey of the market of domestic Yoghourt and composite yoghourt, to the exploitation of wine plant less and few, always in an endless stream in the application and development of China's integration of drinking and medicinal herbs raw material, rheum officinale is a relatively strange food materials always, domestic-developed utilizes few, and abroad especially in Europe, general to the Application comparison of the edible aspect of rheum officinale, this phenomenon is worth us to pay close attention to.
Summary of the invention
The object of this invention is to provide a kind of preparation method of rheum officinale fruits and vegetables taste Yoghourt, the fruit-vegetable flavor Yoghourt that the method obtains there is not yet in Chinese market, and product has feature nutrition and good local flavor, also develops the application of wine plant simultaneously.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for rheum officinale fruits and vegetables taste Yoghourt, is characterized in that: the method chooses rheum officinale magma, Celery Juice and Tomato juice, and add thickener and prepare sauce, then call in Yoghourt, concrete preparation process is as follows:
(1) rheum officinale gets footpath, pulls an oar after completing, and then crosses 5 object colloid mills, obtains rheum officinale magma;
(2) thickener carries out pretreatment: thickener is converted starch, stand-by with 2-6 cold water dispersion doubly;
(3) white granulated sugar, HFCS, glucose syrup and pure water are dropped in infusion tank, preheating infusion is dissolved to white granulated sugar; Wherein, white granulated sugar 5-10%, HFCS 10-20%, glucose syrup 10-15%, pure water 20-30%;
(4) add Celery Juice 5-10%, Tomato juice 5-10%, rheum officinale magma 3-5%, stirs, and drops into scattered converted starch 2-5%, heats while stirring, is warming up to 90-95 DEG C and keeps 10 minutes, carry out infusion and sterilization processing after the abundant gelatinization of starch;
(5) sterilization adds the batching such as acidity regulator, essence after terminating successively, and stirs; (wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, and the addition of essence is the 0.02-0.05% of total amount, does not add pigment), then open frozen water cooling, carry out filling when temperature is down to 30-40 DEG C, obtain rheum officinale vegetable juice sauce.The composition of described essence is celery essence 0.01% and tomato essence 0.03%.
(6) getting above-mentioned sauce joins in fermented yoghourt according to the 2-5% of Yoghourt, stirs, Rhein milk beverage.
In the present invention, converted starch is physically denatured starch.Acidity regulator is lactic acid.
Core of the present invention is wine plant particularly domestic not exploitation in Asia, but rheum officinale itself has good trophic function, containing the nutritional labeling that protein and various mineral matter elements etc. are useful to human body, is especially rich in butanedioic acid, and taste is sour and tasty and refreshing.The present invention uses rheum officinale magma, and string is beneficial to cleaning stomach in stomach and intestine, also may play the effect of anti-cancer to a certain extent.And wine plant disease and pest is little, can be described as a kind of Rare vegetables of green non-pollution, in the present invention, rheum officinale used comes from European import.Yoghourt is the nutriment that everyone knows about it, containing multiple enzyme, promotes to digest and assimilate.Protection stomach, safeguards the gut flora ecological balance, forms biological barrier, suppresses harmful bacteria to the invasion of enteron aisle.Cancer-resisting, by suppressing saprophytic bacteria and some bacterium in the growth of enteron aisle, thus also inhibits the carcinogen that these bacterium produce, reaching the object of anti-cancer.The present invention combines rheum officinale and Yoghourt, adds Celery Juice and Tomato juice carrys out seasoning simultaneously, and the sour milk product of preparation not only can provide multiple nutrients, has health care, combines the feature that Yoghourt is is very easily digested and assimilated simultaneously, is applicable to multiple crowd.But the physique cold of insufficiency type and pregnant woman very use.
The present invention mainly develops wine plant application and development at home, consider the taste smell of rheum officinale itself, special interpolation has Celery Juice and the Tomato juice of fresh scent, multivitamin and mineral matter are rich in this collocation, call in Yoghourt again, combine Yoghourt and be rich in protein, not only easily absorb, also can meet the consumption demand of most of crowd simultaneously.
Prepared by the present invention, rheum officinale Yoghourt can be generalized to domestic milk product enterprise, has not only enriched the kind of Yoghourt, has had health care, also develops the application and development of wine plant simultaneously, is conducive to the deep processing using value exploitation of agricultural byproducts.
Detailed description of the invention
Embodiment 1
A preparation method for rheum officinale fruits and vegetables taste Yoghourt, choose rheum officinale magma, Celery Juice and Tomato juice, add thickener and prepare sauce, then call in Yoghourt, in the present invention, content is all weight percentage, and concrete preparation process is as follows:
(1) rheum officinale gets footpath, pulls an oar after completing, and then crosses 5 object colloid mills, obtains rheum officinale magma;
(2) thickener carries out pretreatment: thickener is converted starch, stand-by with 2-6 cold water dispersion doubly;
(3) white granulated sugar, HFCS, glucose syrup and pure water are dropped in infusion tank, preheating infusion is dissolved to white granulated sugar; Wherein, white granulated sugar 5-10%, HFCS 10-20%, glucose syrup 10-15%, pure water 20-30%;
(4) add Celery Juice 5-10%, Tomato juice 5-10%, rheum officinale magma 3-5%, stirs, and drops into scattered converted starch 2-5%, heats while stirring, is warming up to 90-95 DEG C and keeps 10 minutes, carry out infusion and sterilization processing after the abundant gelatinization of starch;
(5) sterilization adds acidity regulator, essence (celery essence 0.01%, tomato essence 0.03%) batching successively after terminating, and stirs; (wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, and the addition of essence is the 0.02-0.05% of total amount, does not add pigment), then open frozen water cooling, carry out filling when temperature is down to 30-40 DEG C, obtain rheum officinale vegetable juice sauce.
(6) prepare Yoghourt: conveniently yoghourt fermentation method prepares Yoghourt, wherein nutrient composition content is protein 3.0%, fat 3.3%.
Embodiment 2
The same method, obtains rheum officinale vegetable juice sauce, and the Yoghourt prepared is carried out shear agitation, and the sauce 2-5% getting above-mentioned preparation adds in the Yoghourt prepared, and place refrigeration after crossing homogenizer, local flavor can go on the market after being in harmonious proportion, and shelf life advises 21 days.
Embodiment 3
The same method, obtains rheum officinale vegetable juice sauce, and the sauce 2-5% getting above-mentioned preparation adds in the Yoghourt prepared, then adjusts the honey with 1-2%, and place refrigeration after crossing homogenizer, local flavor can go on the market after being in harmonious proportion, and shelf life advises 21 days.
Embodiment 4
The same method, obtain rheum officinale vegetable juice sauce, get the solidification type yoghourt of above-mentioned fermentation, spoon the sauce prepared on surface, ratio is 6-10%, and then intersperses strawberry dried fruit, and place refrigeration, shelf life advises 7 days.
Embodiment 5
The same method, obtain rheum officinale vegetable juice sauce, get the solidification type yoghourt of above-mentioned fermentation, spoon the sauce prepared on surface, ratio is 6-10%, and then intersperses rose filling, and place refrigeration, shelf life advises 7 days.
Claims (5)
1. a preparation method for rheum officinale fruits and vegetables taste Yoghourt, is characterized in that: the method chooses rheum officinale, Celery Juice, Tomato juice as raw material, is first modulated into sauce, and then calls in Yoghourt, and finally obtained not only had a yogurt drink of vegetable flavor containing rheum officinale; Concrete steps are as follows:
(1) rheum officinale gets footpath, after well-done, carry out making beating process, obtains rheum officinale magma, and then after colloid mill both sides, adjustment fineness is 5 orders;
(2) thickener carries out pretreatment: thickener is converted starch, stand-by with 2-6 cold water dispersion doubly;
(3) white granulated sugar, HFCS, glucose syrup and pure water are dropped in infusion tank, preheating infusion is dissolved to white granulated sugar; Wherein, white granulated sugar 5-10%, HFCS 10-20%, glucose syrup 10-15%, pure water 20-30%;
(4) add Celery Juice 5-10%, Tomato juice 5-10%, rheum officinale magma 3-5%, stirs, drop into scattered converted starch 2-5%, heat while stirring, be warming up to 90-95 DEG C after the abundant gelatinization of converted starch and keep 10 minutes, carry out infusion and sterilization processing;
(5) sterilization adds acidity regulator, essence batching successively after terminating, and stirs; Wherein, raw material gross weight is 100%; Acidity regulator addition is the 0.1-0.2% of total amount, and the addition of essence is the 0.02-0.05% of total amount, then opens frozen water cooling, carries out filling, obtain rheum officinale vegetable juice sauce when temperature is down to 30-40 DEG C;
(6) getting above-mentioned sauce joins in fermented yoghourt according to the 2-5% of Yoghourt, stirs, Rhein milk beverage.
2. the preparation method of rheum officinale fruits and vegetables taste Yoghourt according to claim 1, is characterized in that: select integration of drinking and medicinal herbs new raw material import wine plant.
3. the preparation method of rheum officinale fruits and vegetables taste Yoghourt according to claim 1, is characterized in that: converted starch is physically denatured starch.
4. the preparation method of rheum officinale fruits and vegetables taste Yoghourt according to claim 1, is characterized in that: acidity regulator is lactic acid.
5. the preparation method of rheum officinale fruits and vegetables taste Yoghourt according to claim 1, is characterized in that: the composition of described essence is celery essence 0.01% and tomato essence 0.03%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105248639A (en) * | 2015-09-25 | 2016-01-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt and preparation method thereof |
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| KR20020032982A (en) * | 2000-10-28 | 2002-05-04 | 김일환 | Food additive using rhubarb extract and the product method and use of food additive |
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| CN104023544A (en) * | 2012-01-03 | 2014-09-03 | 雀巢产品技术援助有限公司 | Thermally processed, shelf-stable dairy-based compositions and methods for making same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248639A (en) * | 2015-09-25 | 2016-01-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yogurt and preparation method thereof |
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Application publication date: 20151007 |
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