CN105192069A - Preparation method of guava and mung bean yogurt - Google Patents
Preparation method of guava and mung bean yogurt Download PDFInfo
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- CN105192069A CN105192069A CN201510772978.4A CN201510772978A CN105192069A CN 105192069 A CN105192069 A CN 105192069A CN 201510772978 A CN201510772978 A CN 201510772978A CN 105192069 A CN105192069 A CN 105192069A
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Abstract
The invention relates to a guava and mung bean yogurt, and belongs to the technical field of agricultural product processing. The guava and mung bean yogurt consists of the following components in parts by weight: 10 to 30 parts of guava pulp, 5 to 10 parts of mung bean powder, 0.5 to 2 parts of a stabilizing agent, 10 to 40 parts of skim milk powder, 0.5 to 5 parts of a leavening agent, 100 to 1,000 parts of water, 1 to 5 parts of trehalose, 1 to 8 parts of dietary fibers, 2 to 15 parts of vital gluten and 5 to 15 parts of soy oligo-peptides. The guava and mung bean yogurt disclosed by the invention has both scent fragrance of the guava and light milk fragrance, tastes fine and smooth, is proper in sourness and sweetness and rich in nutrition, and is suitable for people of all ages and both sexes.
Description
Technical field
The present invention relates to a kind of preparation method of guava mung bean yoghourt, belong to technical field of agricultural product process.
Background technology
Milk itself nutritious, containing some amino acid that human body needs, yoghurt not only remains the advantage of all fresh milks, and produces again its distinctive benefit by the fermentation of lactic acid bacteria.But when drinking still it should be noted that stop before going too far, otherwise being easy to cause hyperhydrochloria, affecting the secretion of stomach lining and digestive ferment, reduce appetite, destroy the electrolyte balance in human body.
Guava, Latin literary fame: PsidiumguajavaLinn. Myrtaceae, Psidium arbor, up to 13 meters; Bark is level and smooth, and grey, scales off; Spray has rib, by hair.Blade keratin, Long Circle to oval, the anxious point or blunt of tip, base portion is bordering on circle, slightly coarse above, below hairiness, often sink, net veinclearing shows; Calyx tubular bells shape, hairiness, calyx cap subcircular, irregularly splits; White; Ovary is the next, and with calyx symphysis, style and stamen are with long.Berry is spherical, oval or pyriform, and there is persistent calyx sheet on top, pulp white and yellow, and placenta is loose, meat, pale red; Seed is most.
Guava sweet flavor succulence, pulp is soft and smooth, and core is less without seed, often eats the nutritional labeling can supplemented human body and lack, and can improve the health raising fitness.Compared with apple, lean 38% contained by guava, calorie few 42%.Guava is also widely used in food processing industry, and main purpose is exactly to increase the ascorbic content of food, makes the nutrition of food be strengthened and improve.Guava is nutritious, and wherein abundant vitamin C has drug effect well to treatment diabetes.In addition, also can reduce and produce that common cold diseases, gum are swelled, the risk of vascular hypertension, obesity, diabetes and cancer.
The processing and utilization of guava also rests on the primary stage, and reinforcement guava function and health value are studied, and exploitation guava health foodstuff series, has important practical significance.Wherein, be prepared into guava mung bean yoghourt and be not only one of effective means solving the problems such as guava maturity period short, fresh-keeping difficulty, and the good guava mung bean yoghourt of health care can be obtained.
Application number disclosed in Patent Office of the People's Republic of China is the preparation method that CN201410629375.2 discloses a kind of guava mung bean yoghourt, and what this invention related to is with guava, milk powder for raw material, the guava mung bean yoghourt obtained after lactobacillus-fermented.But this patent technique is relatively complicated, and cost is higher, and composition is single, and industrialization prospect is limited.
Summary of the invention
Technical problem to be solved by this invention overcomes the single weak point of traditional yogurt nutritive value, provide a kind of easy and simple to handle, have a sweet taste, the guava mung bean yoghourt of rich in nutritive value.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of guava mung bean yoghourt, is made up of the component of following weight portion: 20 ~ 50 parts, guava slurry, mung bean flour 5 ~ 20 parts, stabilizing agent 0.5 ~ 6 part, skimmed milk power 10 ~ 40 parts, leavening 0.5 ~ 5 part, milk essence 0.5 ~ 5 part, 100 ~ 1000 parts, water, trehalose 1 ~ 5 part, dietary fiber 1 ~ 8 part, Gluten 2 ~ 15 parts, soybean oligopeptide 5 ~ 15 parts.
A kind of guava mung bean yoghourt, is made up of the component of following weight portion: 25 ~ 45 parts, guava slurry, mung bean flour 5 ~ 15 parts, stabilizing agent 1 ~ 5 part, skimmed milk power 15 ~ 35 parts, leavening 1 ~ 4 part, milk essence 1 ~ 4 part, 200 ~ 800 parts, water, trehalose 1 ~ 3 part, dietary fiber 1 ~ 4 part, Gluten 2 ~ 11 parts, soybean oligopeptide 5 ~ 11 parts.
A kind of guava mung bean yoghourt, is made up of the component of following weight portion: guava starch 35 parts, mung bean flour 10 parts, stabilizing agent 3 parts, skimmed milk power 25 parts, leavening 2.5 parts, milk essence 2.5 parts, 600 parts, water, trehalose 2 parts, dietary fiber 2 parts, Gluten 3 parts, soybean oligopeptide 5 parts.
Described stabilizing agent is the one in carragheen, starch.
Described skim milk is degreasing nonreactive fresh milk.
Described leavening is any one in Lactobacillus plantarum, Lactobacillus delbrueckii, Bifidobacterium, lactobacillus acidophilus.
A preparation method for guava mung bean yoghourt, comprises the steps: that getting fresh disease-free guava cleans, peeling, making beating after chopping, then carry out colloid mill defibrination, then carry out the water-bath sterilization 1 ~ 3min of 90 ~ 110 DEG C, then less than 45 DEG C are cooled to, i.e. obtained guava slurry.
Compared with prior art, the invention has the beneficial effects as follows:
The delicate fragrance that the guava mung bean yoghourt that the present invention obtains not only has guava is strong, also has light milk fragrance, its exquisiteness is smooth, sour and sweet palatability, nutritious, sutable for men, women, and children.The present invention not only increases the new varieties of Yoghourt, has also opened up the further technological processing way of guava, has had wide market prospects.Present invention process is simple, with low cost, is applicable to large-scale promotion.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
Embodiment 1
A kind of preparation method of guava mung bean yoghourt, with parts by weight, its component is: guava starch 20 parts, mung bean flour 5 parts, stabilizing agent 0.5 part, skimmed milk power 10 parts, leavening 0.5 part, milk essence 0.5 part, 100 parts, water, trehalose 1 part, dietary fiber 1 part, Gluten 2 parts, soybean oligopeptide 5 parts.
A preparation method for guava mung bean yoghourt, comprises the steps: that getting fresh disease-free guava cleans, peeling, making beating after chopping, then carry out colloid mill defibrination, then carry out the water-bath sterilization 3min of 90 DEG C, then less than 45 DEG C are cooled to, i.e. obtained guava slurry.
Embodiment 2
A kind of preparation method of guava mung bean yoghourt, with parts by weight, its component is: guava starch 25 parts, mung bean flour 5 parts, stabilizing agent 1 part, skimmed milk power 15 parts, leavening 1 part, milk essence 1 part, 200 parts, water, trehalose 2 parts, dietary fiber 3 parts, Gluten 3 parts, soybean oligopeptide 5 parts.
A preparation method for guava mung bean yoghourt, comprises the steps: that getting fresh disease-free guava cleans, peeling, making beating after chopping, then carry out colloid mill defibrination, then carry out the water-bath sterilization 1min of 110 DEG C, then less than 45 DEG C are cooled to, i.e. obtained guava slurry.
Embodiment 3
A kind of preparation method of guava mung bean yoghourt, with parts by weight, its component is: guava starch 35 parts, mung bean flour 10 parts, stabilizing agent 3 parts, skimmed milk power 25 parts, leavening 2.5 parts, milk essence 2.5 parts, 600 parts, water, trehalose 3 parts, dietary fiber 4 parts, Gluten 8 parts, soybean oligopeptide 10 parts.
A preparation method for guava mung bean yoghourt, comprises the steps: that getting fresh disease-free guava cleans, peeling, making beating after chopping, then carry out colloid mill defibrination, then carry out the water-bath sterilization 2min of 100 DEG C, then less than 45 DEG C are cooled to, i.e. obtained guava slurry.
Embodiment 4
A kind of preparation method of guava mung bean yoghourt, with parts by weight, its component is: guava starch 45 parts, mung bean flour 15 parts, stabilizing agent 5 parts, skimmed milk power 35 parts, leavening 4 parts, milk essence 4 parts, 800 parts, water, trehalose 4 parts, dietary fiber 6 parts, Gluten 11 parts, soybean oligopeptide 12 parts.
A preparation method for guava mung bean yoghourt, comprises the steps: that getting fresh disease-free guava cleans, peeling, making beating after chopping, then carry out colloid mill defibrination, then carry out the water-bath sterilization 2min of 105 DEG C, then less than 45 DEG C are cooled to, i.e. obtained guava slurry.
Claims (7)
1. a guava mung bean yoghourt, it is characterized in that, be made up of the component of following weight portion: 20 ~ 50 parts, guava slurry, mung bean flour 5 ~ 20 parts, stabilizing agent 0.5 ~ 6 part, skimmed milk power 10 ~ 40 parts, leavening 0.5 ~ 5 part, milk essence 0.5 ~ 5 part, 100 ~ 1000 parts, water, trehalose 1 ~ 5 part, dietary fiber 1 ~ 8 part, Gluten 2 ~ 15 parts, soybean oligopeptide 5 ~ 15 parts.
2. a guava mung bean yoghourt, it is characterized in that, be made up of the component of following weight portion: 25 ~ 45 parts, guava slurry, mung bean flour 5 ~ 15 parts, stabilizing agent 1 ~ 5 part, skimmed milk power 15 ~ 35 parts, leavening 1 ~ 4 part, milk essence 1 ~ 4 part, 200 ~ 800 parts, water, trehalose 1 ~ 3 part, dietary fiber 1 ~ 4 part, Gluten 2 ~ 11 parts, soybean oligopeptide 5 ~ 11 parts.
3. a guava mung bean yoghourt, it is characterized in that, be made up of the component of following weight portion: guava starch 35 parts, mung bean flour 10 parts, stabilizing agent 3 parts, skimmed milk power 25 parts, leavening 2.5 parts, milk essence 2.5 parts, 600 parts, water, trehalose 2 parts, dietary fiber 2 parts, Gluten 3 parts, soybean oligopeptide 5 parts.
4. prepare the method for the said guava mung bean yoghourt of claims 1 to 3 for one kind, it is characterized in that: comprise the steps: that getting fresh disease-free guava cleans, remove the peel, remove seed, making beating after chopping, carry out colloid mill defibrination again, carry out the water-bath sterilization 1 ~ 3min of 90 ~ 110 DEG C again, be then cooled to less than 45 DEG C, be i.e. obtained guava slurry.
5. a kind of guava mung bean yoghourt according to claims 1 to 3 any one, is characterized in that: described stabilizing agent is the one in carragheen, starch.
6. a kind of guava mung bean yoghourt according to claims 1 to 3 any one, is characterized in that: described skim milk is degreasing nonreactive fresh milk.
7. a kind of guava mung bean yoghourt according to claims 1 to 3 any one, is characterized in that: described leavening is any one in Lactobacillus plantarum, Lactobacillus delbrueckii, Bifidobacterium, lactobacillus acidophilus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510772978.4A CN105192069A (en) | 2015-11-13 | 2015-11-13 | Preparation method of guava and mung bean yogurt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510772978.4A CN105192069A (en) | 2015-11-13 | 2015-11-13 | Preparation method of guava and mung bean yogurt |
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| CN105192069A true CN105192069A (en) | 2015-12-30 |
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| CN201510772978.4A Pending CN105192069A (en) | 2015-11-13 | 2015-11-13 | Preparation method of guava and mung bean yogurt |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578067A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Guava yoghurt and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664057A (en) * | 2009-08-11 | 2010-03-10 | 刘金亮 | Formulated component and preparation process of mung bean yoghurt |
| CN103155979A (en) * | 2011-12-19 | 2013-06-19 | 朱宏 | Mung bean yoghourt |
| CN103283837A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Guava fermented red bean milk with cosmetic effect |
| CN103431044A (en) * | 2013-09-16 | 2013-12-11 | 吴淑芬 | Jack fruit yoghourt |
-
2015
- 2015-11-13 CN CN201510772978.4A patent/CN105192069A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664057A (en) * | 2009-08-11 | 2010-03-10 | 刘金亮 | Formulated component and preparation process of mung bean yoghurt |
| CN103155979A (en) * | 2011-12-19 | 2013-06-19 | 朱宏 | Mung bean yoghourt |
| CN103283837A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Guava fermented red bean milk with cosmetic effect |
| CN103431044A (en) * | 2013-09-16 | 2013-12-11 | 吴淑芬 | Jack fruit yoghourt |
Non-Patent Citations (1)
| Title |
|---|
| 易维学等: "大豆低聚肽的开发与应用", 《精细与专用化学品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578067A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Guava yoghurt and making method thereof |
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Application publication date: 20151230 |
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