CN105053200A - High calcium yoghurt and preparation method thereof - Google Patents
High calcium yoghurt and preparation method thereof Download PDFInfo
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- CN105053200A CN105053200A CN201510506332.1A CN201510506332A CN105053200A CN 105053200 A CN105053200 A CN 105053200A CN 201510506332 A CN201510506332 A CN 201510506332A CN 105053200 A CN105053200 A CN 105053200A
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Abstract
The invention discloses high calcium yoghurt. The high calcium yoghurt is prepared from the following raw materials in parts by weight: 90-100 parts of soybean meal, 300-310 parts of milk powder, 30-31 parts of fishbone, 20-22 parts of fragrant mushrooms, 1-2 parts of malaytea scurfpea fruits, 3-4 parts of eleutherococcus senticosus, 1-2 parts of Chinese taxillus herb, 3-4 parts of panax notoginseng, 1-1.5 parts of beta-cyclodextrine, and 6-7 parts of lactic acid bacteria. According to the high calcium yoghurt disclosed by the invention, the nutrient value of soybean protein contained in the soybean meal as a main raw material is similar to that of milk protein, and the soybean meal is used for replacing the milk powder, so that the production cost can be reduced; large particles of the soybean protein are agglutinated to form a compact and rigid comby structure, and the gel structure of the yoghourt is stable; therefore, the water retention property of the yoghourt is improved; the phenomenon that whey is separated out in the storage process of the yoghurt is avoided, and besides, the beta-maltodextrin is added in the high calcium yoghurt, so that the beany flavor can be alleviated, and the high calcium yoghurt is easier to accept by consumers. In addition, the high calcium yoghurt disclosed by the invention contains varied Chinese herbal medicine ingredients and has the efficacy of strengthening bones.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of high-calcium yoghurt 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 high-calcium yoghurt and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of high-calcium yoghurt, be made up of the raw material of following weight portion:
Dregs of beans 90-100, milk powder 300-310, fish-bone 30-31, mushroom 20-22, Psoralea corylifolia 1-2, wilsonii 3-4, parasitic loranthus 1-2, pseudo-ginseng 3-4, cycloheptaamylose 1-1.5, lactic acid bacteria 6-7.
The preparation method of described high-calcium yoghurt, comprises the following steps:
(1) Psoralea corylifolia, wilsonii, parasitic loranthus, pseudo-ginseng 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) discharging after 80-90 minute is steamed in the big fire of fish-bone water proof, as many again water mill slurry, obtains fish-bone slurry; Mushroom is diced, enter big fire boiling in boiled water pot and pull out after 8-9 minute, drain, obtain mushroom fourth;
(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, gained material and fish-bone starches 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, adds mushroom fourth, 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 strong bone.
Detailed description of the invention
A kind of high-calcium yoghurt, be made up of the raw material of following weight portion (kilogram):
Dregs of beans 90, milk powder 300, fish-bone 30, mushroom 20, Psoralea corylifolia 1, wilsonii 3, parasitic loranthus 1, pseudo-ginseng 3, beta-cyclodextrin 1, lactic acid bacteria 6.
The preparation method of described high-calcium yoghurt, comprises the following steps:
(1) Psoralea corylifolia, wilsonii, parasitic loranthus, pseudo-ginseng 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) discharging after 80 minutes is steamed in the big fire of fish-bone water proof, as many again water mill slurry, obtains fish-bone slurry; Mushroom is diced, enter big fire boiling in boiled water pot and pull out after 8 minutes, drain, obtain mushroom fourth;
(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, gained material and fish-bone starches 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, adds mushroom fourth, to obtain final product.
Claims (2)
1. a high-calcium yoghurt, is characterized in that being made up of the raw material of following weight portion:
Dregs of beans 90-100, milk powder 300-310, fish-bone 30-31, mushroom 20-22, Psoralea corylifolia 1-2, wilsonii 3-4, parasitic loranthus 1-2, pseudo-ginseng 3-4, cycloheptaamylose 1-1.5, lactic acid bacteria 6-7.
2. the preparation method of high-calcium yoghurt according to claim 1, is characterized in that comprising the following steps:
(1) Psoralea corylifolia, wilsonii, parasitic loranthus, pseudo-ginseng 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) discharging after 80-90 minute is steamed in the big fire of fish-bone water proof, as many again water mill slurry, obtains fish-bone slurry; Mushroom is diced, enter big fire boiling in boiled water pot and pull out after 8-9 minute, drain, obtain mushroom fourth;
(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, gained material and fish-bone starches 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, adds mushroom fourth, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510506332.1A CN105053200A (en) | 2015-08-18 | 2015-08-18 | High calcium yoghurt and preparation method thereof |
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| CN201510506332.1A CN105053200A (en) | 2015-08-18 | 2015-08-18 | High calcium yoghurt and preparation method thereof |
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| CN105053200A true CN105053200A (en) | 2015-11-18 |
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| CN201510506332.1A Pending CN105053200A (en) | 2015-08-18 | 2015-08-18 | High calcium yoghurt and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981805A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Fermented fish-bone high-calcium lactic acid beverage |
| CN110235945A (en) * | 2019-07-18 | 2019-09-17 | 江西阳光乳业股份有限公司 | A kind of fermentation process of Yoghourt |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031971A1 (en) * | 2006-09-11 | 2008-03-20 | Compagnie Gervais Danone | Milk product |
| CN102613292A (en) * | 2011-01-28 | 2012-08-01 | 长春新高食品有限公司 | Health-care sour milk for elderly people and production method thereof |
| CN103283842A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Black-tea cherry yoghourt and preparation method thereof |
| CN103719272A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Ginseng and mushroom yogurt |
-
2015
- 2015-08-18 CN CN201510506332.1A patent/CN105053200A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008031971A1 (en) * | 2006-09-11 | 2008-03-20 | Compagnie Gervais Danone | Milk product |
| CN102613292A (en) * | 2011-01-28 | 2012-08-01 | 长春新高食品有限公司 | Health-care sour milk for elderly people and production method thereof |
| CN103283842A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Black-tea cherry yoghourt and preparation method thereof |
| CN103719272A (en) * | 2013-12-21 | 2014-04-16 | 芜湖万润机械有限责任公司 | Ginseng and mushroom yogurt |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981805A (en) * | 2015-12-28 | 2016-10-05 | 芜湖润蓝生物科技有限公司 | Fermented fish-bone high-calcium lactic acid beverage |
| CN110235945A (en) * | 2019-07-18 | 2019-09-17 | 江西阳光乳业股份有限公司 | A kind of fermentation process of Yoghourt |
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151118 |