CN105076409A - Preparation method of cucumber yoghourt - Google Patents

Preparation method of cucumber yoghourt Download PDF

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Publication number
CN105076409A
CN105076409A CN201410186484.3A CN201410186484A CN105076409A CN 105076409 A CN105076409 A CN 105076409A CN 201410186484 A CN201410186484 A CN 201410186484A CN 105076409 A CN105076409 A CN 105076409A
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CN
China
Prior art keywords
cucumber
yoghourt
preparation
milk powder
juice
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Pending
Application number
CN201410186484.3A
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Chinese (zh)
Inventor
徐斌
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Individual
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Individual
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Priority to CN201410186484.3A priority Critical patent/CN105076409A/en
Publication of CN105076409A publication Critical patent/CN105076409A/en
Pending legal-status Critical Current

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  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention relates to a preparation method of cucumber yoghourt. The preparation method comprises the following steps: making cucumber into cucumber juice, evenly mixing milk powder, cucumber juice, and white granulated sugar according to a mass ratio of 4-5:9-10:2-3, inoculating 4% of lactic acid bacteria into the mixture, carrying out fermentation at a temperature of 42 to 45 DEG C for 16 to 17 hours to obtain the cucumber yoghourt. The provided cucumber yoghourt can reduce the weight, is rich in nutrients, can inhibit fat, and comprises dietary fibers.

Description

The preparation method of cucumber Yoghourt
Technical field
The present invention relates to beverage processing technology, is specifically the preparation method of cucumber Yoghourt.
Background technology
Along with the increase of beverage types on market, the raising of people's living standard, beverage made of fruits or vegetables is more and more subject to people's attention, cucumber is one of vegetables of liking of people, not only taste is salubrious for it, but also there is effect of fat-reducing, cucumber is not fatty, sugar content is only 2%, containing hydroxymalonic acid, can glucide be effectively suppressed to be converted into fat, milk powder has more protein, fat, carbohydrate, minerals and vitamins, there is abundant trophic factors, but it lacks dietary fiber, cucumber can suppress the fat of milk powder, and containing dietary fiber, the Yoghourt made after milk powder fermentation also has effect of weight reducing.
Summary of the invention
The present invention is directed to above-mentioned deficiency, provide one to have effect of weight reducing, be worth containing abundant nutrition, fat can be suppressed to have again the cucumber method for preparing sour milk of dietary fiber.
The present invention realizes the technical scheme that above-mentioned purpose adopts: the preparation method of cucumber Yoghourt, main with cucumber, milk powder and white granulated sugar for raw material, its preparation method is as follows: step 1, by cucumber cleaning, segment, blanching 4 minutes under 80-85 degrees celsius, adds the water of its quality 1 times, puts into beater and smash in the cucumber section after blanching, soak after 1-2 hour and filter, obtained Fresh Cucumber Juice; Mass ratio is the milk powder of 4-5:9-10:2-3, Fresh Cucumber Juice and white granulated sugar mix and blend by step 2, after stirring lactobacillus inoculum amount be 4%, under temperature is 42-45 degrees celsius, fermentation 16-17 hour, obtained cucumber Yoghourt; Step 3, by cucumber Yoghourt low temperature sterilization, filling, capping, obtained finished product.
The preparation method of cucumber Yoghourt of the present invention, adopts cucumber and milk powder to be mixed with, makes it have effect of weight reducing, be worth containing abundant nutrition, can suppress fat, have dietary fiber again.
Detailed description of the invention
The preparation method of cucumber Yoghourt, mainly with cucumber, milk powder and white granulated sugar for raw material, its preparation method is as follows:
Embodiment 1
1, by cucumber cleaning, segment, at 80 degrees celsius blanching 4 minutes, add the water of its quality 1 times in the cucumber section after blanching, put into beater and smash, soak 1 hour, filter obtained Fresh Cucumber Juice;
2, be the milk powder of 4:9:2, Fresh Cucumber Juice and white granulated sugar mix and blend by mass ratio, be 4% in lactobacillus inoculum amount, under temperature is 42 degrees celsius, ferment 16 hours after stirring, obtained cucumber Yoghourt;
3, by cucumber Yoghourt low temperature sterilization, filling, capping, obtained finished product.
Embodiment 2
1, by cucumber cleaning, segment, blanching 4 minutes under 83 degrees celsius, adds the water of its quality 1 times, puts into beater and smash in the cucumber section after blanching, soak 1.5 hours, filters obtained Fresh Cucumber Juice;
2, be the milk powder of 4.5:9.5:2.5, Fresh Cucumber Juice and white granulated sugar mix and blend by mass ratio, after stirring under lactobacillus inoculum amount 4%, temperature are 43 degrees celsius, ferment 16 hours, obtained cucumber Yoghourt;
3, by cucumber Yoghourt low temperature sterilization, filling, capping, obtained finished product.
Embodiment 3
1, by cucumber cleaning, segment, blanching 4 minutes under 85 degrees celsius, adds the water of its quality 1 times, puts into beater and smash in the cucumber section after blanching, soak 2 hours, filters obtained Fresh Cucumber Juice;
2, be the milk powder of 5:10:3, Fresh Cucumber Juice and white granulated sugar mix and blend by mass ratio, be 4% in lactobacillus inoculum amount, under temperature is 45 degrees celsius, ferment 17 hours after stirring, obtained cucumber Yoghourt;
3, by cucumber Yoghourt low temperature sterilization, filling, capping, obtained finished product.

Claims (1)

1. the preparation method of cucumber Yoghourt, main with cucumber, milk powder and white granulated sugar for raw material, it is characterized in that: described preparation method is as follows: step 1, by cucumber cleaning, segment, blanching 4 minutes under 80-85 degrees celsius, adds the water of its quality 1 times, puts into beater and smash in the cucumber section after blanching, soak after 1-2 hour and filter, obtained Fresh Cucumber Juice; Mass ratio is the milk powder of 4-5:9-10:2-3, Fresh Cucumber Juice and white granulated sugar mix and blend by step 2, after stirring lactobacillus inoculum amount be 4%, under temperature is 42-45 degrees celsius, fermentation 16-17 hour, obtained cucumber Yoghourt; Step 3, by cucumber Yoghourt low temperature sterilization, filling, capping, obtained finished product.
CN201410186484.3A 2014-05-06 2014-05-06 Preparation method of cucumber yoghourt Pending CN105076409A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410186484.3A CN105076409A (en) 2014-05-06 2014-05-06 Preparation method of cucumber yoghourt

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410186484.3A CN105076409A (en) 2014-05-06 2014-05-06 Preparation method of cucumber yoghourt

Publications (1)

Publication Number Publication Date
CN105076409A true CN105076409A (en) 2015-11-25

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410186484.3A Pending CN105076409A (en) 2014-05-06 2014-05-06 Preparation method of cucumber yoghourt

Country Status (1)

Country Link
CN (1) CN105076409A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070620A (en) * 2016-06-28 2016-11-09 西华大学 A kind of selenium-rich slim beautifying nourishing health Yoghourt and preparation method thereof
CN109566999A (en) * 2018-12-19 2019-04-05 亳州学院 A kind of herbal cuisine and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106070620A (en) * 2016-06-28 2016-11-09 西华大学 A kind of selenium-rich slim beautifying nourishing health Yoghourt and preparation method thereof
CN109566999A (en) * 2018-12-19 2019-04-05 亳州学院 A kind of herbal cuisine and preparation method thereof

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20151125

WD01 Invention patent application deemed withdrawn after publication