CN105285104B - A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof - Google Patents
A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof, is related to food processing technology field, not only enriches the kind of Yoghourt currently on the market, provides more more options for consumer；And it improves the mouthfeel of Yoghourt and enhances the healthcare function of Yoghourt；Yoghourt of the invention is directed to special patient groups, and e.g., three Gao Renqun and cancer patient have better medical assistance effect.Drip irrigation device are as follows: milk, milk is by using mass ratio as milk powder: water=1:8 is sufficiently mixed gained, further includes: to account for milk volume percentage: black garlic powder 0.8%, black onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase 2000NLU/L prepare black garlic powder, black onion powder, mulberry juice and grape juice, and it is sufficiently mixed with milk, obtain the black onion health care yoghourt of low fat Low lactose milk black garlic.Present invention is mainly used for drink with extra-nutrition and health care.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of black onion health care yoghourt of low fat Low lactose milk black garlic and
Preparation method.
Background technique
Yoghourt is to add beneficial bacterium (leavening) into milk again after pasteurize using milk as raw material, fermented
Afterwards, then a kind of filling milk product is cooled down.Sour milk product is mostly with coagulating type, stirred type and the various fruit juice of addition currently on the market
The fruit-flavor type of the auxiliary materials such as jam is more.Yoghourt not only remains all advantages of milk, and some aspects are also maximized favourable factors and minimized unfavourable ones, at
For the nutrient and healthcare products for being more suitable for the mankind.The healthcare function of black-food had many in the medicine treatise of Ancient Times in China
It discusses, has and eliminate free radical, delay senescence；Cancer-resisting；Cerebrum tonifying brain tonic；The effects of reducing blood lipid, such as: black garlic also known as hair
Ferment black garlic is with fresh raw garlic, and belt leather ferments manufactured food in fermenting case, and the micronutrient levels in black garlic is higher, taste
Road is sour-sweet, without garlicky, has anti-oxidant, anti-acid effect, is particularly suitable for three Gao Renqun and cancer patient.
For Yoghourt on existing market mainly based on natural yogurt and fruit-flavoured yogurt, natural yogurt is not added with any flavour enhancing
The Yoghourt of ingredient adds beneficial bacterium using milk as raw material into milk again after pasteurize, after fermented, then cooling filling
A kind of milk product of dress；Fruit-flavoured yogurt be usually in natural yogurt add flavour enhancing ingredient, such as: strawberry flavor Yoghourt be exactly
It is added to strawberry fruit powder or strawberry inspissated juice in common sour milk, makes it have the taste of fruit strawberry, is better met with this
Consumer demand.
Above-mentioned natural yogurt or fruit-flavoured yogurt in the market all only has effects that single Yoghourt or by general fruit function
Effect is in conjunction with Yoghourt, and effect only rests in generally nutritional supplementation, not really by health food (for example, black-food)
In conjunction with Yoghourt, healthcare function is poor, and especially special patient groups are had no with the effect of medical assistance.
Summary of the invention
The black onion health care yoghourt of a kind of low fat Low lactose milk black garlic and preparation method thereof that the embodiment of the present invention provides, will be black
Garlic, black onion, mulberries and grape black-food not only enrich the kind of Yoghourt currently on the market in conjunction with Yoghourt, for consumption
Person provides more choices；And it improves the mouthfeel of Yoghourt and enhances the healthcare function of Yoghourt；Particular, it is important that this
The Yoghourt of invention is directed to special patient groups, and e.g., three Gao Renqun and cancer patient have the function of better medical assistance.
In order to achieve the above objectives, the embodiment of the present invention adopts the following technical scheme that
First aspect present invention provides a kind of black onion health care yoghourt of low fat Low lactose milk black garlic, comprising: milk, the milk
By using mass ratio as milk powder: water=1:8 is sufficiently mixed gained, further includes: to account for milk volume percentage: black garlic powder
0.8%, black onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase 2000NLU/
L。
With reference to first aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk, 1 part of the milk powder, including ingredient by percentage to the quality are as follows: 25% whole milk powder, 21% lactalbumin and 54% degreasing
Milk powder composition.
Second aspect of the present invention provides a kind of black onion health care yoghourt preparation method of low fat Low lactose milk black garlic, comprising:
Raw material is chosen: choosing required garlic, onion, mulberries, grape and lactase and lactic acid bacteria；
Raw material preparation: selected garlic is utilized, onion, mulberries and grape prepare black garlic powder, black onion powder, mulberries respectively
Juice and grape juice；
Milk preparation: by whole milk powder, skimmed milk power, lactalbumin is whole milk powder: skimmed milk power according to mass ratio: cream
Albumin=25:54:21 mixing, obtains 1 part of milk powder, water is added in mixing resulting milk powder, wherein the quality of milk powder and water
Than for milk powder: water=1:8 stirs evenly, and obtains milk；
Enzymatic hydrolysis: being added the lactase of 2000NLU/L in the milk, obtains the first mixed liquor, is digested；Enzymatic hydrolysis
Temperature be 40 DEG C, enzymolysis time is 3 hours；In 95-100 DEG C of passivation 1-3min of temperature after enzymatic hydrolysis；
Allotment: it is 40 DEG C or so that first mixed liquor after enzymatic hydrolysis, which is cooled to temperature, and it is mixed that addition accounts for described first
The white granulated sugar for closing material liquid volume 9%, makes it completely dissolved, and adds to account for the first mixed liquor volume basis: 0.8%
The black garlic powder, the 0.8% black onion powder, 6% mulberry juice, 15% grape juice, and being uniformly mixed,
Obtain the second mixed liquor；
Homogeneous: by second mixed liquor under conditions of temperature is 60 DEG C, pressure is 20MPa homogeneous；
Sterilizing: second mixed liquor after homogeneous is sterilized under conditions of temperature is 90-95 DEG C, sterilizing is held
The continuous time is 15-20 minutes；
It is cooling: second mixed liquor after sterilizing is cooled to 40 DEG C of temperature or so；
Inoculation fermentation: it is added in second mixed liquor after the cooling period and accounts for the first mixed liquor volume ratio and be
0.2% lactic acid bacteria, obtains third mixed liquor, and the third mixed liquor is persistently sent out under conditions of temperature is 42-44 DEG C
Ferment 8 hours；
Cooling after-ripening: the third mixed liquor for completing fermentation is cooled to 25 DEG C；It is black to obtain low fat Low lactose milk black garlic
Onion health care yoghourt, by the black onion Yoghourt of the black garlic after-ripening 12 hours under conditions of temperature is 4 DEG C.
In conjunction with second aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk preparation method prepares black garlic powder, comprising:
The mildew and rot garlic of fresh nothing is selected, stalk simultaneously peels off outer layer skin in the item that temperature is 75 DEG C, relative humidity is 85%
It ferments 8 days under part and obtains black garlic；
The epidermis for peeling the black garlic outer layer off, black garlic grain is put into baking tray, pressure be negative 0.1Mpa, temperature be 50 DEG C
Vacuum drying oven dry 12 hours；
The black garlic grain after drying is crushed using high speed Universal pulverizer, obtains the black garlic powder, to seal dress
Bag is spare.
In conjunction with second aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk preparation method prepares black onion powder, comprising:
It selects mellow and full red skin onion to ferment 8 days under conditions of temperature is 75 DEG C, relative humidity is 85% and obtains black onion；
The black onion is removed the peel, chopping；
Onion grain black after chopping is negative 0.1Mpa, temperature in pressure as drying 12 hours in 50 DEG C of vacuum environment；
The black onion grain after drying is crushed using high speed Universal pulverizer, the black onion powder is obtained, so as to close
Packaging bag is spare.
In conjunction with second aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk preparation method, prepares mulberry juice, comprising:
High-quality mulberries are selected to be cleaned with clear water, to remove its surface impurity；
By the mulberries mashing after cleaning, filtering, removal filter residue, the mulberry juice is obtained, it is spare to refrigerate.
In conjunction with second aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk preparation method, prepares grape juice, comprising:
Good mature grape is selected to be cleaned with clear water, to remove its surface impurity；
Remove Grape Skin, grape pip, obtains grape berry；
By grape berry mashing, filtering, removal filter residue, the grape juice is obtained, it is spare to refrigerate.
In conjunction with second aspect, in a kind of possible embodiment, the black onion health care acid of the low fat Low lactose milk black garlic
Milk preparation method, after ripe after the cooling period, further includes:
The black onion Yoghourt of the low fat Low lactose milk black garlic after after-ripening is dispensed, is packed, to complete the low cream of low fat
The sugared black onion finished yogurt prod of black garlic, subsequently into market sale.
Black onion health care yoghourt of a kind of low fat Low lactose milk black garlic provided in an embodiment of the present invention and preparation method thereof, comprising:
Milk, milk is by using mass ratio as milk powder: water=1:8 is sufficiently mixed gained, further includes: to account for milk volume percentage:
Black garlic powder 0.8%, black onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase
2000NLU/L prepares black garlic powder, black onion powder, mulberry juice and grape juice using tip foods processing technique, and by itself and milk
Liquid is sufficiently mixed, and obtains the black onion health care yoghourt of low fat Low lactose milk black garlic, compared to the Yoghourt on existing market, the present invention is not only
The kind for enriching Yoghourt currently on the market, provides more choices for consumer；And improve the mouthfeel and increasing of Yoghourt
The strong healthcare function of Yoghourt；Particular, it is important that Yoghourt of the invention is directed to special patient groups, e.g., three Gao Renqun and cancer
Disease patient has the function of better medical assistance.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described.
Fig. 1 is a kind of black onion health care yoghourt preparation method process signal of low fat Low lactose milk black garlic in the embodiment of the present invention 2
Figure；
Fig. 2 is black garlic powder in the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic a kind of in the embodiment of the present invention 2
Preparation method flow diagram；
Fig. 3 is black onion in the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic a kind of in the embodiment of the present invention 2
The preparation method flow diagram of powder；
Fig. 4 is mulberry juice in the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic a kind of in the embodiment of the present invention 2
Preparation method flow diagram；
Fig. 5 is grape juice in the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic a kind of in the embodiment of the present invention 2
Preparation method flow diagram.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Embodiment 1
The embodiment of the present invention provides a kind of black onion health care yoghourt of low fat Low lactose milk black garlic, comprising: milk, the milk by
Using mass ratio as milk powder: water=1:8 is sufficiently mixed gained, which is characterized in that further include: to account for milk volume percentage:
Black garlic powder 0.8%, black onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase
2000NLU/L。
Wherein, black garlic also known as fermenting black garlic are with fresh raw garlic, and belt leather ferments manufactured food in fermenting case, black garlic
In micronutrient levels it is higher, taste is sour-sweet, without garlicky, has anti-oxidant, anti-acid effect, is particularly suitable for three high people
Group and cancer patient.Black garlic powder is fermented 8 days under conditions of temperature is 75 DEG C, relative humidity is 85% by common garlic to be obtained
Black garlic；Black garlic grain is put into baking tray by the epidermis for peeling black garlic outer layer off, is 50 DEG C of vacuum in be negative 0.1Mpa, temperature of pressure
Oven drying 12 hours；The black garlic grain after drying is crushed using high speed Universal pulverizer and is obtained.
Black Conditions of Onion Juice is with the fresh full onion of belt leather, by sophisticated equipment and most advanced biotechnology, in specific temperature
It ferments under degree and humidity, onion nutritional ingredient is maximized to the ferment onion juice of concentration extraction.Onion is not only effective in this way
The quercetin content nutritive value of 60 times of itself onion-skin is utilized, and (quercitrin, which is known as, reduces capillary permeability and brittle
Effect keeps and restores the normal elasticity of capillary, for preventing and treating the effect of hypertensive cerebral hemorrhage), compared with raw onion and not
Conditions of Onion Juice processing method, can more effectively make to have the anti-oxidant content with the polyphenol of anticancer effect to improve 30 times, and
S-allyl-L-ceisteine content in onion can be improved.Black onion powder is 75 DEG C, relatively in temperature by common red skin onion
Humidity is fermented 8 days under conditions of being 85% obtains black onion；The black onion is removed the peel, chopping；Black onion grain exists after shredding
Pressure is negative 0.1Mpa, temperature as drying 12 hours in 50 DEG C of vacuum environment；It will be after drying using high speed Universal pulverizer
The black onion grain, which crushes, to be obtained.
Mulberry fruit is the fruit of Moraceae Morus perennial woody plant mulberry tree, ellipse, 1-3 centimetres long, uneven surface.Not
It is green when mature, gradually growing up becomes white, red, is aubergine or atropurpureus, sweet and sour after mature." book on Chinese herbal medicine is newly organized " has
The record of " purple person is first, and red person takes second place, green then unavailable ".Contain several functions composition in mulberry fruit, such as rutin, cyanine
Element, resveratrol etc. have the effects that good anti-cancer, anti-aging, antiulcer, antiviral.Mulberry juice by mulberries clear water into
Row cleans, to remove its surface impurity；Mulberries mashing after cleaning, filtering, removal filter residue are obtained.
Grape is also known as grape, is a kind of frequently seen plants of Vitis, defoliation liana, brown branches and tendrils are elongated, and berry is more
It is round or ellipse, there is dark green, atropurpureus, aubergine etc., has and enrich blood, stomach invigorating, QI invigorating, nourshing kidney and other effects.Grape juice by
Mature grape is cleaned with clear water, to remove its surface impurity；Remove Grape Skin, grape pip, obtains grape berry；By Portugal
The mashing of grape pulp, filtering, removal filter residue obtain.
Further, the milk powder, including ingredient by percentage to the quality are as follows: 25% whole milk powder, 21% whey egg
White and 54% skimmed milk power composition.
Herein it should be understood that the content that the present invention is formed to the constituent of milk powder and its respectively does not do specific limit
The milk powder ratio composition of system, above 25% whole milk powder, 21% lactalbumin and 54% skimmed milk power is only one group of test experiments
Resulting optimum data is a kind of stochiometric form in good taste, that edible range is wide, but protection scope of the present invention is not limited to
This, resulting component and its proportion data are within the scope of the invention without creative work.
Herein it should be understood that added black garlic powder, black onion powder, mulberry juice, grape juice, white sand in the milk
Sugar, lactic acid bacteria, lactase etc. can be adjusted according to the market demand or personal taste, that is to say, that protection model of the invention
It encloses and is not limited to add in milk to account for milk volume percentage: black garlic powder 0.8%, black onion powder 0.8%, mulberries
Juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase 2000NLU/L are any without creative work
In the case of resulting component and its proportion data be within the scope of the invention.
The black onion health care yoghourt of a kind of low fat Low lactose milk black garlic provided in an embodiment of the present invention, comprising: milk, milk by with
Mass ratio is milk powder: water=1:8 is sufficiently mixed gained, further includes: black to account for milk volume percentage: black garlic powder 0.8%
Onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase 2000NLU/L, compared to
Yoghourt on existing market, the present invention not only enrich the kind of Yoghourt currently on the market, provide more choosings for consumer
It selects；And it improves the mouthfeel of Yoghourt and enhances the healthcare function of Yoghourt；Particular, it is important that Yoghourt of the invention is for spy
Different patient groups, e.g., three Gao Renqun and cancer patient have the function of better medical assistance.
Embodiment 2
The embodiment of the present invention provides a kind of black onion health care yoghourt preparation method of low fat Low lactose milk black garlic, as shown in Figure 1, packet
It includes:
101, raw material is chosen: choosing required garlic, onion, mulberries, grape and lactase and lactic acid bacteria.
Wherein, it in order to guarantee the mouthfeel and quality of the black onion health care yoghourt finished product of low fat Low lactose milk black garlic, is selected in raw material
When taking, palpus selection condition is good, maturity is high, each raw material of full grains.
102, prepared by raw material: utilize selected garlic, onion, mulberries and grape prepare black garlic powder respectively, black onion powder,
Mulberry juice and grape juice.
Wherein, during prepared by raw material, every program is all rigid in checking up, and specific each raw material preparation is as follows: preparing black
Garlic powder, as shown in Figure 2, comprising:
21, the mildew and rot garlic of fresh nothing is selected, stalk simultaneously peels off outer layer skin temperature is 75 DEG C, relative humidity is 85%
Under the conditions of ferment 8 days and obtain black garlic.
22, the epidermis for peeling the black garlic outer layer off, black garlic grain is put into baking tray, is in be negative 0.1Mpa, temperature of pressure
50 DEG C of vacuum drying oven is 12 hours dry.
23, the black garlic grain after drying is crushed using high speed Universal pulverizer, the black garlic powder is obtained, to seal
It packs spare.
Wherein, black onion powder is prepared, as shown in Figure 3, comprising:
31, the mildew and rot garlic of fresh nothing is selected, stalk simultaneously peels off outer layer skin in the item that temperature is 75 DEG C, relative humidity is 85%
It ferments 8 days under part and obtains black onion.
32, the black onion is removed the peel, chopping.
33, onion grain black after chopping is negative 0.1Mpa, temperature in pressure as drying 12 hours in 50 DEG C of vacuum environment.
34, the black onion grain after drying is crushed using high speed Universal pulverizer, obtains the black onion powder, so as to
Sealing pack is spare.
Wherein, mulberry juice is prepared, as shown in Figure 4, comprising:
41, high-quality mulberries are selected to be cleaned with clear water, to remove its surface impurity.
42, by the mulberries mashing after cleaning, filtering, removal filter residue, the mulberry juice is obtained, it is spare to refrigerate.
Wherein, grape juice is prepared, as shown in Figure 5, comprising:
51, good mature grape is selected to be cleaned with clear water, to remove its surface impurity.
52, remove Grape Skin, grape pip, obtain grape berry.
53, by grape berry mashing, filtering, removal filter residue, the grape juice is obtained, it is spare to refrigerate.
103, prepared by milk: by whole milk powder, skimmed milk power, lactalbumin is whole milk powder: defatted milk according to mass ratio
Powder: the mixing of lactalbumin=25:54:21 obtains 1 part of milk powder, water is added in mixing resulting milk powder, wherein milk powder and water
Mass ratio is milk powder: water=1:8 stirs evenly, and obtains milk.
104, it digests: the lactase of 2000NLU/L being added in the milk, is digested, obtain the first mixed liquor；
The temperature of enzymatic hydrolysis is 40 DEG C, enzymolysis time is 3 hours；In 95-100 DEG C of passivation 1-3min after enzymatic hydrolysis.
105, deploy: it is 40 DEG C or so that first mixed liquor after enzymatic hydrolysis, which is cooled to temperature, and addition accounts for described the
The white granulated sugar of one mixed liquor volume 9%, makes it completely dissolved, and adds to account for the first mixed liquor volume basis:
The 0.8% black garlic powder, the 0.8% black onion powder, 6% mulberry juice, 15% grape juice, and mix
Uniformly, the second mixed liquor is obtained.
106, homogeneous: by second mixed liquor under conditions of temperature is 60 DEG C, pressure is 20MPa homogeneous.
107, it sterilizes: second mixed liquor after homogeneous being sterilized under conditions of temperature is 90-95 DEG C, is gone out
The bacterium duration is 15-20 minutes.
108, cooling: second mixed liquor after sterilizing is cooled to 40 DEG C or so.
109, it inoculation fermentation: is added in second mixed liquor after the cooling period and accounts for the first mixed liquor volume ratio and be
0.2% lactic acid bacteria, obtains third mixed liquor, and the third mixed liquor is persistently sent out under conditions of temperature is 42-44 DEG C
Ferment 8 hours.
110, the third mixed liquor for completing fermentation cooling after-ripening: is cooled to 25 DEG C of room temperature；Obtain the low cream of low fat
The sugared black onion health care yoghourt of black garlic, after the black onion Yoghourt of the black garlic is carried out refrigeration 12 hours under conditions of temperature is 4 DEG C
It is ripe.
Wherein, the black onion health care yoghourt preparation method of a kind of low fat Low lactose milk black garlic provided in an embodiment of the present invention, is also wrapped
It includes:
111, the black onion Yoghourt of the low fat Low lactose milk black garlic after after-ripening dispensed, packed, to prepare low fat
The black onion finished yogurt prod of Low lactose milk black garlic, subsequently into market sale.
It is preferred that major raw material are rigid in checking up prepared by every processing program using tip foods processing technique and instrument
The black onion Yoghourt of black garlic out be it is most representative in the similar health care yoghourt in market, possess huge market potential, lead
Have following characteristics:
Quality, structural state: it is fine and smooth uniform, at fine and smooth uniform fluid after stirring, filiform can be pulled into, appearance is without tiny
Color: mulberry has certain glossiness, shinny.
Viscosity: product is sticky, allows to have a small amount of whey to be precipitated, no fine particle, and surfacing is bright and clean smooth.
Grow smell: the positive smell of alcohol combined with the fragrance such as mulberries, grape and acidified milk, fine and smooth, soft, sour and sweet palatability.
Consumer can drink or refrigerate according to personal preference room temperature, heat and drink, and by trial sale, this product receives trier greatly
It welcomes, range on probation constantly expands, and especially special patient groups, e.g., three Gao Renqun, cancer patient etc., supply falls short of demand for product.
The black onion health care yoghourt preparation method of a kind of low fat Low lactose milk black garlic provided in an embodiment of the present invention, comprising: utilize
Tip foods processing technique prepares black garlic powder, black onion powder, mulberry juice and grape juice, and it is sufficiently mixed with milk, obtains
The black onion health care yoghourt of low fat Low lactose milk black garlic, compared to the Yoghourt on existing market, the present invention not only enriches existing market
The kind of upper Yoghourt, provides more choices for consumer；And it improves the mouthfeel of Yoghourt and enhances the health care of Yoghourt
Function；Particular, it is important that Yoghourt of the invention is directed to special patient groups, e.g., three Gao Renqun and cancer patient have more preferable
Medical assistance effect.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Within the technical scope of the present disclosure, any changes or substitutions that can be easily thought of by those familiar with the art, all answers
It is included within the scope of the present invention.Therefore, protection scope of the present invention should be with the scope of protection of the claims
It is quasi-.
Claims (4)
1. a kind of black onion health care yoghourt preparation method of low fat Low lactose milk black garlic, comprising: milk, the milk by being with mass ratio
Milk powder: water=1:8 is sufficiently mixed gained, which is characterized in that further include: to account for the black garlic powder 0.8% of milk volume percentage,
Black onion powder 0.8%, mulberry juice 6%, grape juice 15%, white granulated sugar 9%, lactic acid bacteria 0.2%, lactase 2000NLU/L, tool
The step of body are as follows:
Raw material is chosen: choosing required garlic, onion, mulberries, grape and lactase and lactic acid bacteria；
Raw material preparation: utilizing selected garlic, onion, and mulberries and grape prepare black garlic powder respectively, black onion powder, mulberry juice and
Grape juice；Wherein,
(1) preparation process of black garlic powder are as follows:
The mildew and rot garlic of fresh nothing is selected, stalk is simultaneously peelled off outer layer skin, sent out under conditions of temperature is 75 DEG C, relative humidity is 85%
Obtain black garlic within ferment 8 days；
The epidermis for peeling the black garlic outer layer off, black garlic grain is put into baking tray, is 50 DEG C true in be negative 0.1Mpa, temperature of pressure
Empty oven drying 12 hours；
The black garlic grain after drying is crushed using high speed Universal pulverizer, obtains the black garlic powder, it is standby to seal pack
With；
(2) preparation process of black onion powder are as follows:
It selects mellow and full red skin onion and ferments 8 days under conditions of temperature is 75 DEG C, relative humidity is 85% and obtain black onion；
The black onion is removed the peel, chopping；
Onion grain black after chopping is negative 0.1Mpa, temperature in pressure as drying 12 hours in 50 DEG C of vacuum environment；
The black onion grain after drying is crushed using high speed Universal pulverizer, the black onion powder is obtained, to seal dress
Bag is spare；
Milk preparation: by whole milk powder, skimmed milk power, lactalbumin is whole milk powder: skimmed milk power: whey egg according to mass ratio
White=25:54:21 mixing, obtains 1 part of milk powder, water is added in mixing resulting milk powder, wherein the mass ratio of milk powder and water is
Milk powder: water=1:8 stirs evenly, and obtains milk；
Enzymatic hydrolysis: 2000NLU/L lactase being added in the milk, is digested, and obtains the first mixed liquor；Its temperature digested
Degree is 40 DEG C, enzymolysis time is 3 hours；In passivation 1-3 minutes of 95-100 DEG C of temperature after enzymatic hydrolysis；
Allotment: first mixed liquor after enzymatic hydrolysis is cooled to 40 DEG C of temperature or so, addition accounts for first mixed liquor
The white granulated sugar of volume 9%, makes it completely dissolved, and adds to account for the first mixed liquor volume basis: 0.8% it is described
Black garlic powder, the 0.8% black onion powder, 6% mulberry juice, 15% grape juice, and being uniformly mixed obtain the
Two mixed liquors；
Homogeneous: by second mixed liquor under conditions of temperature is 60 DEG C, pressure is 20MPa homogeneous；
Sterilizing: second mixed liquor after homogeneous is sterilized under conditions of temperature is 90-95 DEG C, when sterilizing continues
Between be 15-20 minutes；
It is cooling: second mixed liquor after sterilizing is cooled to 40 DEG C of temperature or so；
Inoculation fermentation: being added in second mixed liquor account for the first mixed liquor volume ratio after the cooling period is 0.2%
Lactic acid bacteria obtains third mixed liquor, and the third mixed liquor is continuing fermentation 8 hours under conditions of temperature is 42-44 DEG C；
Cooling after-ripening: the third mixed liquor for completing fermentation is cooled to 25 DEG C of temperature；It is black to obtain low fat Low lactose milk black garlic
Onion health care yoghourt, by the black onion Yoghourt of the low fat Low lactose milk black garlic after-ripening 12 hours under conditions of temperature is 4 DEG C.
2. the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic according to claim 1, which is characterized in that preparation
Mulberry juice, comprising:
High-quality mulberries are selected to be cleaned with clear water, to remove its surface impurity；
By the mulberries mashing after cleaning, filtering, removal filter residue, the mulberry juice is obtained, it is spare to refrigerate.
3. the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic according to claim 2, which is characterized in that preparation
Grape juice, comprising:
The mature grape for selecting fresh nothing mildew and rot is cleaned with clear water, to remove its surface impurity；
Remove Grape Skin, grape pip, obtains grape berry；
By grape berry mashing, filtering, removal filter residue, the grape juice is obtained, it is spare to refrigerate.
4. the black onion health care yoghourt preparation method of low fat Low lactose milk black garlic according to claim 3, which is characterized in that cold
But after after-ripening, further includes:
The black onion Yoghourt of the low fat Low lactose milk black garlic after after-ripening is dispensed, is packed, it is black to obtain low fat Low lactose milk
The black onion finished yogurt prod of garlic, subsequently into market sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510819623.6A CN105285104B (en) | 2015-11-23 | 2015-11-23 | A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof |
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| CN107259448A (en) * | 2017-06-14 | 2017-10-20 | 天津科技大学 | A kind of method that utilization changing temperature-pressure-difference and puffing dry technology produces black garlic powder |
| CN107173736A (en) * | 2017-06-14 | 2017-09-19 | 天津科技大学 | A kind of method that utilization changing temperature-pressure-difference and puffing dry technology produces black garlic crisp chip |
| CN111374299A (en) * | 2018-12-27 | 2020-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bottled yoghourt and preparation method thereof |
| CN111513220A (en) * | 2020-04-30 | 2020-08-11 | 徐州联志生物科技有限公司 | Flavone-rich onion and mulberry compound lactobacillus fermented beverage and preparation method thereof |
| CN112293491A (en) * | 2020-11-02 | 2021-02-02 | 江苏福多美生物科技有限公司 | Low-fat black garlic health-care yoghourt and preparation method thereof |
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