CN104970100A - Low-fat polypeptide vegetable juice yogurt and preparation method thereof - Google Patents

Abstract

The invention relates to a low-fat polypeptide vegetable juice yogurt and a preparation method thereof. The low-fat polypeptide vegetable juice yogurt is characterized by being prepared from the following raw materials in parts by weight: 1000-1500 parts of yellow serofluid, 150-180 parts of fresh milk, 30-35 parts of cane stalk blocks, 20-25 parts of bamboo shoots, 15-20 parts of no-fat peanut protein flour, 5-12 parts of apple vinegar and a proper amount of spring water. The low-fat polypeptide vegetable juice yogurt provided by the invention has the characteristics of being various in nutrition, uniform in character, milky white in color and luster, palatable in sourness, free of preservatives and the like.

Description

A kind of low fat polypeptide vegetables juice yogurt and preparation method thereof

Technical field

The present invention relates generally to a kind of low fat polypeptide vegetables juice yogurt and preparation method thereof.

Background technology

According to the study, in yellow seriflux, the content of general solid content is more than 1%, and wherein protein content is about 0.3%, fat content is about 0.08%, content of reducing sugar is about 0.15%; In addition, also containing the several functions such as isoflavones, soyasaponin composition.Yellow seriflux directly discharges by current China most enterprises, does not only make full use of its nutritive value, and direct exhaust emission environment, is unfavorable for cleaner production and increases soybean processing added value.Research finds, bean-curd product processing enterprise discharge water and soybean protein isolate discharge water in, functional activity material composition accounts for higher proportion, the soyasaponin contained in yellow seriflux accounts for 58% of the former content of saponin(e in bean material, 50% of isoflavone content, in addition protein accounts for 17%, fat accounts for 17%, and containing a large amount of functional oligoses.So functional health compositions a large amount of in soybean and nutriment have been taken away in the discharge of yellow seriflux in bean product process.Wherein isoflavones has very high medical value, containing functional oligose--stachyose account for 83% and raffinose account for 94%.The present invention, by recycling to yellow seriflux, improves taste, balanced nutritious, is supplied to that everybody is health delicious, the relieved drink of the one of environmental protection.

Summary of the invention

The present invention seeks to, in order to provide a kind of low fat polypeptide vegetables juice yogurt, to improve the utilization rate of yellow seriflux with this, enrich the diet of people simultaneously.

The present invention is achieved by the following technical solutions:

A kind of low fat polypeptide vegetables juice yogurt, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, cane stalk block 30-35, bamboo shoots 20-25, full-defatted peanut protein powder 15-20, apple vinegar 5-12 and mountain spring water are appropriate.

A preparation method for low fat polypeptide vegetables juice yogurt, comprises the following steps:

1) distill after, by yellow seriflux adding 3-5% bamboo charcoal, make it be concentrated into original 1/10-1/5, then take out bamboo charcoal, and rinse surface solid thing with clear water;

2), step 1 gained material is carried out the sedimentation of 2000-6000r/min low speed centrifugal, remove upper transparent liquid, collect leftover materials, and then mix with fresh milk, cane stalk block, bamboo shoots, full-defatted peanut protein powder and 2-3 times amount mountain spring water, heating is boiled, take out cane stalk block, squeeze out juice, sugar-cane juice is mixed with it and squeezes the juice;

3), by the sodium hydroxide solution of step 2 gains 0.1mol/L its PH is adjusted to 7.5-9, adds trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), by step 3 gains to go out enzyme 10-15 minute through 90-100 DEG C of high temperature, after being cooled to 38-40 DEG C, dripping citric acid and make it to neutral, access Lee's sugar lactobacillus through overactivation, inoculum concentration is 6-8%, keeps 36-38 DEG C of constant temperature, cultivation 21-23 hour;

5), by the heating of step 4 gains boil, maintain sterilizing in 10-15 minute, then add apple vinegar, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.

Advantage of the present invention is:

1, a kind of low fat polypeptide vegetables juice yogurt of the present invention, have nutrition various, homogeneous, color and luster is milky white, and acid is refreshing agreeable to the taste, the features such as preservative free.

2, the present invention by yellow seriflux by concentrated, centrifugal enrichment useful thing contained by it, protein, isoflavones etc., and then add the nutrients such as bamboo shoots, fresh milk, full-defatted peanut protein powder and carry out lactic fermentation, make multiple nutrients thing rapid fusion, strengthen its local flavor.

3, the present invention is by adding trypsase, the various proteolysis such as peanut protein contained in emulsion is become micromolecular polypeptide or oligopeptides, is conducive to the further absorption and digestion of human body.

Detailed description of the invention

The present invention is further illustrated below by specific embodiment.

embodiment one

A kind of low fat polypeptide vegetables juice yogurt, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, cane stalk block 30-35, bamboo shoots 20-25, full-defatted peanut protein powder 15-20, apple vinegar 5-12 and mountain spring water are appropriate.

A preparation method for low fat polypeptide vegetables juice yogurt, comprises the following steps:

1) distill after, by yellow seriflux adding 3-5% bamboo charcoal, make it be concentrated into original 1/10-1/5, then take out bamboo charcoal, and rinse surface solid thing with clear water;

2), step 1 gained material is carried out the sedimentation of 2000-6000r/min low speed centrifugal, remove upper transparent liquid, collect leftover materials, and then mix with fresh milk, cane stalk block, bamboo shoots, full-defatted peanut protein powder and 2-3 times amount mountain spring water, heating is boiled, take out cane stalk block, squeeze out juice, sugar-cane juice is mixed with it and squeezes the juice;

3), by the sodium hydroxide solution of step 2 gains 0.1mol/L its PH is adjusted to 7.5-9, adds trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), by step 3 gains to go out enzyme 10-15 minute through 90-100 DEG C of high temperature, after being cooled to 38-40 DEG C, dripping citric acid and make it to neutral, access Lee's sugar lactobacillus through overactivation, inoculum concentration is 6-8%, keeps 36-38 DEG C of constant temperature, cultivation 21-23 hour;

5), by the heating of step 4 gains boil, maintain sterilizing in 10-15 minute, then add apple vinegar, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.

Claims (2)

1. a low fat polypeptide vegetables juice yogurt, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, cane stalk block 30-35, bamboo shoots 20-25, full-defatted peanut protein powder 15-20, apple vinegar 5-12 and mountain spring water are appropriate.

2. a kind of low fat polypeptide vegetables juice yogurt according to claim 1, it is characterized in that being made up of the following step:

1) distill after, by yellow seriflux adding 3-5% bamboo charcoal, make it be concentrated into original 1/10-1/5, then take out bamboo charcoal, and rinse surface solid thing with clear water;

2), step 1 gained material is carried out the sedimentation of 2000-6000r/min low speed centrifugal, remove upper transparent liquid, collect leftover materials, and then mix with fresh milk, cane stalk block, bamboo shoots, full-defatted peanut protein powder and 2-3 times amount mountain spring water, heating is boiled, take out cane stalk block, squeeze out juice, sugar-cane juice is mixed with it and squeezes the juice;

3), by the sodium hydroxide solution of step 2 gains 0.1mol/L its PH is adjusted to 7.5-9, adds trypsase according to the consumption of 60-100USP-U/g, mix and in 45-55 DEG C of water bath with thermostatic control enzymolysis 2.5-3 hour;

4), by step 3 gains to go out enzyme 10-15 minute through 90-100 DEG C of high temperature, after being cooled to 38-40 DEG C, dripping citric acid and make it to neutral, access Lee's sugar lactobacillus through overactivation, inoculum concentration is 6-8%, keeps 36-38 DEG C of constant temperature, cultivation 21-23 hour;

5), by the heating of step 4 gains boil, maintain sterilizing in 10-15 minute, then add apple vinegar, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.