CN105285100A - Brown sugar and sweet osmanthus yoghurt as well as preparation method thereof - Google Patents
Brown sugar and sweet osmanthus yoghurt as well as preparation method thereof Download PDFInfo
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- CN105285100A CN105285100A CN201510798542.2A CN201510798542A CN105285100A CN 105285100 A CN105285100 A CN 105285100A CN 201510798542 A CN201510798542 A CN 201510798542A CN 105285100 A CN105285100 A CN 105285100A
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Abstract
The invention relates to a brown sugar and sweet osmanthus yoghurt as well as a preparation method thereof. The yoghurt is prepared by mixing, heating and boiling brown sugar and sweet osmanthus to prepare the brown sugar and sweet osmanthus sauce, and then mixing the brown sugar and sweet osmanthus sauce with fresh milk for fermentation to produce the product. Based on the original local flavor of yoghurt, the brown sugar and sweet osmanthus components are added, so that the yoghurt has a unique sweet flavor of osmanthus, can perform medicinal function of brown sugar and sweet osmanthus, and has health care effect on human body; at the same time, sweet osmanthus represents good meaning which is well known by people, so that special humanistic connotation is endowed, diet culture can be enriched for people, and the yoghurt is popular to consumers.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, particularly a kind of have Yoghourt of sweet osmanthus peculiar flavour and preparation method thereof containing brown sugar and sweet osmanthus health-care efficacy.
Background technology
Yoghourt is with fresh milk for raw material, after pasteurize, add beneficial bacterium (leavening) again in milk, after fermentation, then cools filling a kind of milk product.Sour milk product is many mainly with the fruit-flavor type of the auxiliary materials such as the various fruit juice jam of coagulating type, agitating type and interpolation in the market.Compare with fresh milk, Yoghourt not only has whole signboard nutrients of fresh milk, and Yoghourt can make protein form trickle newborn block, and lactic acid and calcium combine the calcium lactate generated, easier digested absorption.Yoghourt contains multiple enzyme, promotes to digest and assimilate, and safeguards the gut flora ecological balance, forms biological barrier, suppresses harmful bacteria to the invasion of enteron aisle.Yoghourt by suppressing saprophytic bacteria and some bacterium in the growth of enteron aisle, thus also inhibits the carcinogen that these bacterium produce, and reaches the object of anti-cancer.Also promote that intestines peristalsis and thalline raised growth change osmotic pressure and prevent constipation by producing a large amount of SCFAs.Normal drink Yoghourt can moisturizing, improving eyesight, permanent tooth, strong to send out, its reason is that be easier to digest and assimilate, utilization rate is high containing abundant calcium in Yoghourt.Lactic acid bacteria can produce the material that some strengthen immunologic function, can improve human immunity, prevent disease.
Multiple monose and the polysaccharide energy matter such as glucose, fructose contained in brown sugar, can accelerate the metabolism of Skin Cell, for cell provides energy.Brown sugar can play certain therapeutic action to vascular sclerosis, and not easily brings out the dental disorders such as carious tooth.The folic acid contained in brown sugar, micro substance etc. can accelerate blood circulation, increase the composition of blood volume, stimulate the hematopoiesis function of body, expanding blood volume, improve the nutrition of local skin, oxygen, moisture supply.The part vitamin contained in brown sugar and electrolyte ingredient, by regulating the height of Cucumber concentration between tissue, the water liquid metabolism of statocyte environment, get rid of products of cellular metabolism, keeps the clean of the inside and outside environment of cell.In addition, the multiple vitamin contained in brown sugar and polyphenoils, can resist free radical, rebuilds and Cell protection foundation structure, safeguard normal function and the metabolism of cell.The materials such as the amino acid contained in brown sugar, cellulose, can available protecting and recover epidermis, the fibre structure of corium and lock outlet capacity, and strengthening skin texture and skin elasticity, supplements skin-nourishing simultaneously, promotes cytothesis.
Aromatic substance contained in sweet osmanthus, can dilute sputum, promotes the discharge of respiratory tract sputum, have reduce phlegm, cough-relieving, the effect of relievining asthma; Sweet osmanthus fragrance, has the merit of promoting the circulation of qi, relieving spasm to stop pain, loose blood can to disappear silt, and promotes the excretion of the foul material of enteron aisle; Sweet osmanthus fragrance, can dispel peculiar smell in mouth, and has the effect killing bacterium in mouth, is the dietotherapy good merchantable brand of halitosis patient.
Sweet osmanthus is one of common flowers in life, many snow-white little Hua, and the centre of four petals is flaxen pistils like a grain millet, gives out one strand of refreshing fragrance from pistil; Sweet osmanthus is simple and elegant bright-coloured, and fragrance is pressing, makes people feel spirit and QI cleaning, is subject to liking of people.
The colored language of sweet osmanthus---" sucking your breath ", accompanies beautiful woman forever.
The symbolic meaning of sweet osmanthus---the symbol of " luckiness ".
Because of " osmanthus " partials " expensive ", so sweet osmanthus has again the implied meaning of high position and great wealth, the new wife of custom in some place will be with sweet osmanthus, be then that implied meaning " is had sons early ".
Qiu Gui, as gold, represents " results ".
In the legend of " wine fermented with osmanthus flower ", kindhearted celestial wine wife has moved the Wu Gang immortal in palace managing cassia tree the moon, just wine fermented with osmanthus flower is transmitted to the human world, so sweet osmanthus has had again the implied meaning of " results ".
Mythology about sweet osmanthus is also wide-spread.Pass on from one to another, there is cassia tree in the middle of the month, high 500 zhang.Han dynasty people from west of a river Wu Gang, during because learning celestial being, Bu Zun road is advised, and is penalized and cuts down osmanthus to the middle of the month, but this tree is with cutting with conjunction, always can not cut down.In past 10000000 year, Wu Gang always cuts down trees incessantly every day hard, and that magical cassia tree remains unchanged, and vigorous, often face the mid-autumn, fragrance overflows.Only have this sky in the mid-autumn, Wu Gangcai has a short interval under tree, spends with the human world happy festival time of reuniting together.
Yoghourt is a kind of dairy produce that people generally like drinking, and brown sugar to be also the one that popular particularly woman and pregnant woman especially like add food.As the women liked to be beautiful fresh flower liked that sweet osmanthus not only fragrance is pressing at all not second to liking Yoghourt, and the fine pre-meaning that sweet osmanthus possesses is that people release the thing valued and pursue even all one's life from sufferings.Along with the raising of dietetic life level, people, except while pursuit mouthfeel, also more focus on effect of health care of food aspect, or even spirit level have had higher pursuit.Inventor imagines thus, these three kinds of materials of brown sugar, sweet osmanthus and Yoghourt can be mixed and be prepared into brown sugar sweet osmanthus Yoghourt, if this imagines successfully, this can not only provide a kind of Yoghourt of fresh taste, this Yoghourt also has the medicinal efficacy of brown sugar and sweet osmanthus, can play good health-care effect to long-term drinking person, can also give Yoghourt and anticipate with pre-in certain the fine symbol in humane, this greatly can enrich the cooking culture of people, more can obtain the favor of consumer.
Summary of the invention
For the problems referred to above, object of the present invention is just to provide a kind of brown sugar sweet osmanthus Yoghourt and preparation method thereof, this Yoghourt not only has sweet osmanthus flower flavor, mouthfeel is unique, there is the delicate fragrance of sweet osmanthus, and there is the health care of brown sugar and sweet osmanthus, especially there is the brown sugar sweet osmanthus Yoghourt of sweet osmanthus humanism connotation and fine symbolic meaning.
An object of the present invention is to provide a kind of preparation method of brown sugar sweet osmanthus Yoghourt, and the method comprises the steps:
(1) by weight, the sweet osmanthus of the brown sugar of 50-100 part and 125-250 part is brewed into syrup under the effect of salt-mixture, obtained brown sugar sweet-scented osmanthus sauce; Described salt-mixture is the mixture of D-sodium ascorbate, citric acid and calgon;
(2) gained brown sugar sweet-scented osmanthus sauce is mixed with fresh milk, obtain brown sugar sweet osmanthus Yoghourt through inoculation fermentation.
Difficult point of the present invention is how to be preserved to greatest extent by sweet osmanthus flower flavor, neither affect mouthfeel and the perception of Yoghourt itself, this brown sugar sweet osmanthus Yoghourt is made again to have the pure delicate fragrance of sweet osmanthus, there will not be that color and luster is dimmed, mouthfeel is pained, peculiar smell is overweight, sweet osmanthus taste disappears, some compositions more seriously in sweet osmanthus and brown sugar mix with milk to generate and precipitate, and affect follow-up processing.Inventor selects common Yoghourt preparation technology at the beginning, just brown sugar and sweet osmanthus are simply added in milk and ferment, but find that in the process of experiment sweet osmanthus flower flavor is easy to disappear, prepared Yoghourt mouthfeel is pained, does not have the pure fragrance of sweet osmanthus and Yoghourt.After numerous experiments failure, inventor even suspects whether selecting of raw material itself has problems, and attempted taking alternative brown sugar with white granulated sugar and sucrose and mix with sweet osmanthus, but prepared Yoghourt is poorer more than the effect of brown sugar, the sweet osmanthus flower flavor of gained Yoghourt is very light, lack the pure fragrance of sweet osmanthus and Yoghourt, and white granulated sugar and sucrose do not have the medicinal efficacy that brown sugar is so large, the effect that inventor imagines at the beginning cannot be reached.The improvement with technique was groped afterwards through a large amount of experiments, inventor has finally prepared the brown sugar sweet osmanthus Yoghourt with stable mouthfeel, the peculiar flavour of gained brown sugar sweet osmanthus Yoghourt tool sweet osmanthus, sweet osmanthus gives off a strong fragrance, color and luster is moderate, the flowery odour that tool is pure and milk fragrance, and sour-sweet mouthfeel is moderate, mouthfeel is applicable to popular, and to the health-care efficacy that human body has brown sugar and sweet osmanthus to have.The preparation technology of brown sugar sweet osmanthus Yoghourt must meet the amount ranges of brown sugar and sweet osmanthus, and guarantee brown sugar sweet osmanthus Yoghourt can the local flavor of maintenance sweet osmanthus of maximum, and sour-sweet interest sense is best; Brown sugar and sweet osmanthus is made to can be good at melting mutually by boiling of brown sugar sweet-scented osmanthus sauce; Salt-mixture select the color and luster that can keep sweet osmanthus with the assurance of consumption well, eliminate the peculiar smell of petal, the nutritional labeling of protection sweet osmanthus does not lack.
Preferably, the consumption of described salt-mixture by weight, is 0.75-1.5 part.Preferred, in described salt-mixture, the weight ratio of described D-sodium ascorbate, citric acid and calgon is 2:1:0.5.
Preferably, the weight ratio of described brown sugar sweet-scented osmanthus sauce and fresh milk is 1:4.
Preferably, after being mixed with fresh milk by brown sugar sweet-scented osmanthus sauce in described step (2), add stabilizing agent, carry out homogeneous sterilization; Preferably, described stabilizing agent is sodium alginate, and stabilizing agent dosage is 0.15% of fresh milk weight portion; Preferably, described homogeneous sterilization be operating as under 15 ~ 20MPa condition, carry out homogeneous with homogenizer, sterilization 4s at 135 DEG C.
Preferably, during inoculation, temperature is 44 DEG C, stirs 5min after inoculation.
Preferably, during fermentation, fermentation temperature is 42 DEG C, and fermentation time is 3 ~ 5h, carries out refrigeration after-ripening after fermentation; Preferably, refrigerate being operating as of after-ripening and refrigerate 24h at-5 DEG C of temperature.
The process that boils of described brown sugar sweet-scented osmanthus sauce is:
By weight, 50-100 part brown sugar is put into 250-500 part clear water, heating for dissolving, 0.75-1.5 part salt-mixture is added wherein when solution is heated to emit air pocket, the sweet osmanthus after the pulverizing of 125-250 part is added when solution is cooled to 60 ~ 80 DEG C, at 50 ~ 80 DEG C of temperature, be boiled into syrup, boil time 30min, obtained brown sugar sweet-scented osmanthus sauce.
The necessary strict temperature control of preparation technology of brown sugar sweet osmanthus Yoghourt and time, the too high overlong time of temperature can make Yoghourt color burn, sweet osmanthus flat aroma, and too short not reaching again made the two merge completely, containing bitter taste in Yoghourt the temperature too low time.
Preferably, the bacterial classification of fermentation selects the Bulgarian bacterium of activation and the mixed bacteria of streptococcus thermophilus.
Follow-up by the process of brown sugar sweet-scented osmanthus sauce and milk mixed culture fermentation, inventor finds that fermentation temperature and fermentation time also can have influence on the taste of brown sugar sweet osmanthus Yoghourt, finally determining fermentation temperature through great many of experiments is 42 DEG C, fermentation time 3 ~ 5h, because temperature and time only in this way, the just preparation technology of the most applicable brown sugar sweet osmanthus Yoghourt, could obtain mouthfeel best, the optimum Yoghourt of sweet osmanthus flower flavor.Fermentation temperature is 42 DEG C, and zymogenic activity is the highest; Fermentation time is too short, and brown sugar does not also transform completely, and product can be too sweet greasy; Fermentation time is long, and sweet osmanthus transforms too many, and product has dense bitter taste.
Another object of the present invention is to provide the brown sugar sweet osmanthus Yoghourt prepared by said method.
The brown sugar with health-care efficacy and the sweet osmanthus with fine symbolic meaning join in Yoghourt by the present invention to be merged, successfully prepare this Novel milk goods of brown sugar sweet osmanthus Yoghourt, make this dairy produce have unique sweet osmanthus flower flavor, mouthfeel meets masses, and appearance luster is unified; Not only possess brown sugar and sweet osmanthus to the health-care efficacy of human body, also imparted the humanism connotation that this dairy produce is abundant simultaneously, brought happiness and fine symbol, be deeply subject to that consumers in general's like having good market prospects.
Beneficial effect of the present invention is as follows:
1. prepare the brown sugar sweet osmanthus Yoghourt with the pure local flavor of sweet osmanthus, mouthfeel meets masses, and appearance luster is unified, deeply likes by masses;
2. the brown sugar sweet osmanthus Yoghourt of preparation possesses brown sugar and sweet osmanthus to the medicinal efficacy of human body, drinking person is played to the effect of health care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
100 portions of brown sugar are put into 500 parts of clear water, by middle big fire heating for dissolving, 1.5 parts, the mixture of D-sodium ascorbate, citric acid and calgon (weight ratio is 2:1:0.5) is added wherein when solution emits air pocket, when solution be cooled to 70 DEG C add 250 parts pulverize after sweet osmanthus, 30min is boiled, obtained brown sugar sweet-scented osmanthus sauce at 70 DEG C of temperature;
Above-mentioned brown sugar sweet-scented osmanthus sauce is mixed with 1400 portions of fresh milks, adds 2.1 parts of sodium alginates wherein, under 15 ~ 20MPa condition, carry out homogeneous with homogenizer, sterilization 4s at 135 DEG C; To be cooledly at 44 DEG C, add active Bulgarian bacterium and streptococcus thermophilus, after inoculation, stir 5min, bottling; Thermostatic control, at 42 DEG C of bottom fermentation 3 ~ 5h, carries out refrigeration after-ripening, obtains brown sugar sweet osmanthus Yoghourt.
By carrying out sensory evaluation to the brown sugar sweet osmanthus Yoghourt of preparation, acquired results is as shown in table 1:
embodiment 2
75 portions of brown sugar are put into 375 parts of clear water, by middle big fire heating for dissolving, 1.125 parts, the mixture of D-sodium ascorbate, citric acid and calgon (weight ratio is 2:1:0.5) is added wherein when solution emits air pocket, the sweet osmanthus after 187.5 parts of pulverizing is added when solution is cooled to 80 DEG C, 30min is boiled, obtained brown sugar sweet-scented osmanthus sauce at 80 DEG C;
Above-mentioned brown sugar sweet-scented osmanthus sauce is mixed with 1050 portions of fresh milks, adds 1.575 parts of sodium alginates wherein, under 15 ~ 20MPa condition, carry out homogeneous with homogenizer, sterilization 4s at 135 DEG C; To be cooledly at 44 DEG C, add active Bulgarian bacterium and streptococcus thermophilus, after inoculation, stir 5min, bottling; Thermostatic control, at 42 DEG C of bottom fermentation 3 ~ 5h, carries out refrigeration after-ripening, obtains brown sugar sweet osmanthus Yoghourt.
By carrying out sensory evaluation to the brown sugar sweet osmanthus Yoghourt of preparation, acquired results is as shown in table 2:
embodiment 3
50 portions of brown sugar are put into 250 parts of clear water, by middle big fire heating for dissolving, 0.75 part, the mixture of D-sodium ascorbate, citric acid and calgon (weight ratio is 2:1:0.5) is added wherein when solution emits air pocket, the sweet osmanthus after 125 parts of pulverizing is added when solution is cooled to 60 DEG C, 30min is boiled, obtained brown sugar sweet-scented osmanthus sauce at 50 DEG C;
Above-mentioned brown sugar sweet-scented osmanthus sauce is mixed with 700 portions of fresh milks, adds 1.05 parts of sodium alginates wherein, under 15 ~ 20MPa condition, carry out homogeneous with homogenizer, sterilization 4s at 135 DEG C; To be cooledly at 44 DEG C, add active Bulgarian bacterium and streptococcus thermophilus, after inoculation, stir 5min, bottling; Thermostatic control, at 42 DEG C of bottom fermentation 3 ~ 5h, carries out refrigeration after-ripening, obtains brown sugar sweet osmanthus Yoghourt.
By carrying out sensory evaluation to the brown sugar sweet osmanthus Yoghourt of preparation, acquired results is as shown in table 3:
comparative example 1
Only the brown sugar in embodiment 1 is replaced with white granulated sugar, all the other are consistent with embodiment 1, prepare white granulated sugar sweet osmanthus Yoghourt.
By carrying out sensory evaluation to the white granulated sugar sweet osmanthus Yoghourt of preparation, acquired results is as shown in table 4:
comparative example 2
Only the brown sugar in embodiment 2 is replaced with sucrose, all the other are consistent with embodiment 2, prepare sucrose sweet osmanthus Yoghourt.
By carrying out sensory evaluation to the sucrose sweet osmanthus Yoghourt of preparation, acquired results is as shown in table 5:
Claims (10)
1. a preparation method for brown sugar sweet osmanthus Yoghourt, is characterized in that, described method comprises the steps:
(1) by weight, the sweet osmanthus of the brown sugar of 50-100 part and 125-250 part is brewed into syrup under the effect of salt-mixture, obtained brown sugar sweet-scented osmanthus sauce; Described salt-mixture is the mixture of D-sodium ascorbate, citric acid and calgon;
(2) gained brown sugar sweet-scented osmanthus sauce is mixed with fresh milk, obtain brown sugar sweet osmanthus Yoghourt through inoculation fermentation.
2. method according to claim 1, it is characterized in that, the consumption of described salt-mixture by weight, is 0.75-1.5 part.
3. method according to claim 1 or 2, is characterized in that, in described salt-mixture, the weight ratio of D-sodium ascorbate, citric acid and calgon is 2:1:0.5.
4. method according to claim 3, is characterized in that, the weight ratio of described brown sugar sweet-scented osmanthus sauce and fresh milk is 1:4.
5. the method according to claim 1 or 4, is characterized in that, after being mixed by brown sugar sweet-scented osmanthus sauce, adds stabilizing agent, carry out homogeneous sterilization in described step (2) with fresh milk; Preferably, described stabilizing agent is sodium alginate, and stabilizing agent dosage is 0.15% of fresh milk weight portion; Preferably, described homogeneous sterilization be operating as under 15 ~ 20MPa condition, carry out homogeneous with homogenizer, sterilization 4s at 135 DEG C.
6. method according to claim 5, is characterized in that, during inoculation, temperature is 44 DEG C, stirs 5min after inoculation.
7. the method according to claim 1,2,4 or 6, is characterized in that, during fermentation, fermentation temperature is 42 DEG C, and fermentation time is 3 ~ 5h, carries out refrigeration after-ripening after fermentation; Preferably, refrigerate being operating as of after-ripening and refrigerate 24h at-5 DEG C of temperature.
8. the preparation method of brown sugar sweet osmanthus Yoghourt according to claim 7, is characterized in that, the process that boils of described brown sugar sweet-scented osmanthus sauce is:
By weight, 50-100 part brown sugar is put into 250-500 part clear water, heating for dissolving, 0.75-1.5 part salt-mixture is added wherein when solution is heated to emit air pocket, the sweet osmanthus after the pulverizing of 125-250 part is added when solution is cooled to 60 ~ 80 DEG C, at 50 ~ 80 DEG C of temperature, be boiled into syrup, boil time 30min, obtained brown sugar sweet-scented osmanthus sauce.
9. the preparation method of the brown sugar sweet osmanthus Yoghourt according to claim 1,2,4,6 or 8, is characterized in that, the bacterial classification of fermentation selects the Bulgarian bacterium of activation and the mixed bacteria of streptococcus thermophilus.
10. the brown sugar sweet osmanthus Yoghourt that method prepares according to any one of claim 1-9.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107950658A (en) * | 2017-12-22 | 2018-04-24 | 佛山科学技术学院 | A kind of beauty and health care jasmine tea Yoghourt and preparation method thereof |
| CN107980857A (en) * | 2018-01-23 | 2018-05-04 | 安徽心缘康生物科技有限公司 | A kind of peony cake and preparation method thereof |
| CN112868767A (en) * | 2021-01-27 | 2021-06-01 | 江苏大学 | Osmanthus fragrans milk beer beverage and preparation method thereof |
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| CN103168843A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Preparation process of osmanthus-poria cocos stomach-nourishing yoghourt |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
| CN104068114A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and brown sugar yoghourt and preparation method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168843A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Preparation process of osmanthus-poria cocos stomach-nourishing yoghourt |
| CN103783158A (en) * | 2014-01-18 | 2014-05-14 | 红河云牛乳业有限责任公司 | Fresh flower yoghourt and production method |
| CN104068114A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Ginger juice and brown sugar yoghourt and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950658A (en) * | 2017-12-22 | 2018-04-24 | 佛山科学技术学院 | A kind of beauty and health care jasmine tea Yoghourt and preparation method thereof |
| CN107980857A (en) * | 2018-01-23 | 2018-05-04 | 安徽心缘康生物科技有限公司 | A kind of peony cake and preparation method thereof |
| CN112868767A (en) * | 2021-01-27 | 2021-06-01 | 江苏大学 | Osmanthus fragrans milk beer beverage and preparation method thereof |
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