CN104996568A - Coarse food grain yoghourt capable of strengthening sclerotin and resisting ageing and preparation method of coarse food grain yoghourt - Google Patents

Abstract

The invention relates to coarse food grain yoghourt capable of strengthening sclerotin and resisting ageing and a preparation method of the coarse food grain yoghourt. The coarse food grain yoghourt 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, 15-20 parts of corn grits, 10-15 parts of red bean, 5-10 parts of submicron fishbone powder, 5-7 parts of a grape seed extract, 10-15 parts of white sugar, 10-15 parts of lemon juice, and an appropriate amount of water. According to the coarse food grain yoghourt capable of strengthening sclerotin and resisting ageing, disclosed by the invention, the effective ingredients have the health care effects of strengthening the sclerotin, resisting ageing, resisting oxidation, strengthening intestines and stomachs, strengthening immunity and the like.

Description

A kind of strong aging coarse food grain yogurt of fracture and preparation method thereof

Technical field

The present invention relates generally to a kind of strong aging coarse food grain yogurt of fracture 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 strong aging coarse food grain yogurt of fracture, 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 strong aging coarse food grain yogurt of fracture, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, hominy grits 15-20, red bean 10-15, fish-bone Ultramicro-powder 5-10, grape seed extract 5-7, white granulated sugar 10-15, lemon juice 10-15 and mountain spring water are appropriate.

A preparation method for the aging coarse food grain yogurt of strong fracture, 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, hominy grits, red bean, fish-bone Ultramicro-powder and 2-3 times amount mountain spring water, heating is boiled, and taking-up is squeezed the juice, and uses filter cloth cracklings removal, be ground to 80-100 order after dregs drying, then mix with filtrate and white granulated sugar;

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 grape seed extract, lemon juice, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.

Advantage of the present invention is:

1, the aging coarse food grain yogurt of the strong fracture of one of the present invention, its active ingredient has enhancing sclerotin, anti-aging, anti-oxidant, the strong health-care effect such as stomach, develop immunitypty.

2, the present invention is by yellow seriflux by concentrated, centrifugal enrichment useful thing contained by it, and then adds the nutrients such as hominy grits, red bean, fish-bone Ultramicro-powder, fresh milk and carries out lactic fermentation, makes multiple nutrients thing rapid fusion, strengthens its local flavor.

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

4, the strong fracture of one of the present invention aging coarse food grain yogurt quality is evenly fine and smooth, nutritious, sweet and sour taste, and color and luster jade-like stone profit, suitable any crowd, particularly the elderly drinks.

Detailed description of the invention

The present invention is further illustrated below by specific embodiment.

embodiment one

A kind of strong aging coarse food grain yogurt of fracture, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, hominy grits 15-20, red bean 10-15, fish-bone Ultramicro-powder 5-10, grape seed extract 5-7, white granulated sugar 10-15, lemon juice 10-15 and mountain spring water are appropriate.

A preparation method for the aging coarse food grain yogurt of strong fracture, 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, hominy grits, red bean, fish-bone Ultramicro-powder and 2-3 times amount mountain spring water, heating is boiled, and taking-up is squeezed the juice, and uses filter cloth cracklings removal, be ground to 80-100 order after dregs drying, then mix with filtrate and white granulated sugar;

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 grape seed extract, lemon juice, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.

Claims (2)

1. the aging coarse food grain yogurt of strong fracture, is characterized in that it is made up of following weight parts raw material:

Yellow seriflux 1000-1500, fresh milk 150-180, hominy grits 15-20, red bean 10-15, fish-bone Ultramicro-powder 5-10, grape seed extract 5-7, white granulated sugar 10-15, lemon juice 10-15 and mountain spring water are appropriate.

2. the aging coarse food grain yogurt of the strong fracture of one 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, hominy grits, red bean, fish-bone Ultramicro-powder and 2-3 times amount mountain spring water, heating is boiled, and taking-up is squeezed the juice, and uses filter cloth cracklings removal, be ground to 80-100 order after dregs drying, then mix with filtrate and white granulated sugar;

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 grape seed extract, lemon juice, homogeneous, be cooled to room temperature, be distributed into tank, stored refrigerated in 6-12 DEG C.