CN105010537A - Fruit and vegetable yogurt and preparation method thereof - Google Patents

Abstract

The invention discloses fruit and vegetable yogurt. The fruit and vegetable yogurt is prepared from, by weight, 90-100 parts of bean pulp, 300-310 parts of milk powder, 20-21 parts of pineapples, 30-34 parts of radishes, 3-4 parts of morinda officinalis, 1-2 parts of semen cuscutae, 2-3 parts of schisandra chinensis, 2-3 parts of epimedium, 1-1.5 parts of beta-cyclodextrine and 6-7 parts of lactic acid bacteria. The nutritive value of soybean protein included in the bean pulp of the main raw materials is similar to that of cow milk protein, and the bean pulp is used for replacing milk powder, so that production cost is reduced, large particles of the soybean protein are agglutinated to form a compact and rigid honeycomb structure, the gel structure of the yogurt is more stable, the water binding capacity of the yogurt is improved, and the phenomenon of whey separation is prevented in the storage process; meanwhile, the beany flavor can be relieved through the added beta-cyclodextrine, so that the yogurt is more easily accepted by consumers; in addition, the effect of tonifying the kidney is achieved due to multiple traditional Chinese medicine herbs.

Description

A kind of fruit/vegetable yoghourt and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of fruit/vegetable yoghourt and preparation method thereof.

Background technology

Milk rich calcium, is rich in saturated fatty acid, has very high nutritive value, but, blood fat and blood pressure too high for cholesterol is crossed for high specific crowd, takes in too much milk and may cause adverse influence to health.The protein content of soybean protein is high, and amino acid ratio is reasonable, and digestibility is high, the physiological function with some uniquenesses.Therefore, milk is mixed with soybean protein, has not only played milk and promoted there is again the health characteristic of the low saturated fat of soybean protein, low cholesterol by the nutritive effect that human body absorbs calcium and vitamin D simultaneously, also can play amino acid complementation, nutritive value is significantly improved.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of fruit/vegetable yoghourt and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of fruit/vegetable yoghourt, be made up of the raw material of following weight portion:

Dregs of beans 90-100, milk powder 300-310, pineapple 20-21, radish 30-34, Morinda officinalis 3-4, seed of Chinese dodder 1-2, fruit of Chinese magnoliavine 2-3, barrenwort 2-3, cycloheptaamylose 1-1.5, lactic acid bacteria 6-7.

The preparation method of described fruit/vegetable yoghourt, comprises the following steps:

(1) Morinda officinalis, the seed of Chinese dodder, the fruit of Chinese magnoliavine, barrenwort are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) by pineapple, radish peeling, diced, pull out after blanching 4-5 minute in the water of 90-100 DEG C, drain away the water;

(3) dregs of beans is sent into baking oven, at 100 DEG C, toast discharging after 10 minutes, add the water of 10 times, stir 1 hour at 30 DEG C, centrifugal 30 minutes, rotating speed was 8000r/min, get supernatant, heating is concentrated into solid content and reaches 10%, adds cycloheptaamylose and fully stirs;

(4) water milk powder being added 10-11 times 50-60 DEG C fully stirs, and gained material and step (1), (3) gained material mix, homogeneous under 20MPa, 90 DEG C of sterilizations 20 minutes;

(5) in step (4) gained material, access lactic acid bacteria, ferment at constant temperature at 37 DEG C, when pH reaches 3.9-4.9, after-ripening 24 hours at 4 DEG C, then with step (2) gained mixing of materials, to obtain final product.

Advantage of the present invention is: Nutritive Value of Soybean Proteins contained in primary raw material dregs of beans of the present invention and cow's milk protein similar, milk powder is replaced to reduce production cost with dregs of beans, and the aggegation of soybean protein bulky grain forms densification, firm alveolate texture, make the gel structure of Yoghourt more stable, thus improve the retentiveness of Yoghourt, avoid the phenomenon occurring that in storage whey is separated out, β-maltodextrin that the present invention simultaneously adds can alleviate beany flavor, the present invention is more easily esthetically acceptable to the consumers, in addition, the present invention contains multiple medicinal herb components, there is effect of kidney tonifying.

Detailed description of the invention

A kind of fruit/vegetable yoghourt, be made up of the raw material of following weight portion (kilogram):

Dregs of beans 90, milk powder 300, pineapple 20, radish 30, Morinda officinalis 3, the seed of Chinese dodder 1, the fruit of Chinese magnoliavine 2, barrenwort 2, beta-cyclodextrin 1, lactic acid bacteria 6.

The preparation method of described fruit/vegetable yoghourt, comprises the following steps:

(1) Morinda officinalis, the seed of Chinese dodder, the fruit of Chinese magnoliavine, barrenwort are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) by pineapple, radish peeling, diced, in the water of 90 DEG C, blanching was pulled out after 4 minutes, drained away the water;

(3) dregs of beans is sent into baking oven, at 100 DEG C, toast discharging after 10 minutes, add the water of 10 times, stir 1 hour at 30 DEG C, centrifugal 30 minutes, rotating speed was 8000r/min, get supernatant, heating is concentrated into solid content and reaches 10%, adds beta-cyclodextrin and fully stirs;

(4) water milk powder being added 10 times 50 DEG C fully stirs, and gained material and step (1), (3) gained material mix, homogeneous under 20MPa, 90 DEG C of sterilizations 20 minutes;

(5) in step (4) gained material, access lactic acid bacteria, ferment at constant temperature at 37 DEG C, when pH reaches 3.9, after-ripening 24 hours at 4 DEG C, then with step (2) gained mixing of materials, to obtain final product.

Claims (2)

1. a fruit/vegetable yoghourt, is characterized in that being made up of the raw material of following weight portion:

Dregs of beans 90-100, milk powder 300-310, pineapple 20-21, radish 30-34, Morinda officinalis 3-4, seed of Chinese dodder 1-2, fruit of Chinese magnoliavine 2-3, barrenwort 2-3, cycloheptaamylose 1-1.5, lactic acid bacteria 6-7.

2. the preparation method of fruit/vegetable yoghourt according to claim 1, is characterized in that comprising the following steps:

(1) Morinda officinalis, the seed of Chinese dodder, the fruit of Chinese magnoliavine, barrenwort are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;

(2) by pineapple, radish peeling, diced, pull out after blanching 4-5 minute in the water of 90-100 DEG C, drain away the water;

(3) dregs of beans is sent into baking oven, at 100 DEG C, toast discharging after 10 minutes, add the water of 10 times, stir 1 hour at 30 DEG C, centrifugal 30 minutes, rotating speed was 8000r/min, get supernatant, heating is concentrated into solid content and reaches 10%, adds cycloheptaamylose and fully stirs;

(4) water milk powder being added 10-11 times 50-60 DEG C fully stirs, and gained material and step (1), (3) gained material mix, homogeneous under 20MPa, 90 DEG C of sterilizations 20 minutes;

(5) in step (4) gained material, access lactic acid bacteria, ferment at constant temperature at 37 DEG C, when pH reaches 3.9-4.9, after-ripening 24 hours at 4 DEG C, then with step (2) gained mixing of materials, to obtain final product.