CN105410194A - Paeonia ostii milk cake and production method - Google Patents
Paeonia ostii milk cake and production method Download PDFInfo
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- CN105410194A CN105410194A CN201510913350.1A CN201510913350A CN105410194A CN 105410194 A CN105410194 A CN 105410194A CN 201510913350 A CN201510913350 A CN 201510913350A CN 105410194 A CN105410194 A CN 105410194A
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- Prior art keywords
- phoenix
- fresh
- red
- gained
- milk
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- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241000847925 Paeonia ostii Species 0.000 title abstract 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 241000233805 Phoenix Species 0.000 claims description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 210000000481 breast Anatomy 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 5
- 239000008188 pellet Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- 102000016943 Muramidase Human genes 0.000 claims description 2
- 108010014251 Muramidase Proteins 0.000 claims description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 2
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 2
- 108010053775 Nisin Proteins 0.000 claims description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 235000010335 lysozyme Nutrition 0.000 claims description 2
- 239000004325 lysozyme Substances 0.000 claims description 2
- 229960000274 lysozyme Drugs 0.000 claims description 2
- 235000010298 natamycin Nutrition 0.000 claims description 2
- 239000004311 natamycin Substances 0.000 claims description 2
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims description 2
- 229960003255 natamycin Drugs 0.000 claims description 2
- 239000004309 nisin Substances 0.000 claims description 2
- 235000010297 nisin Nutrition 0.000 claims description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 2
- 235000013824 polyphenols Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0323—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0325—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin using yeasts, alone or in combination with lactic acid bacteria or with fungi, without using other bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2220/00—Biochemical treatment
- A23C2220/20—Treatment with microorganisms
- A23C2220/204—Use of bacteria which are encapsulated, entrapped or immobilised; Fermentation with these bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/45—Cheese from buttermilk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a paeonia ostii milk cake and a production method. The paeonia ostii milk cake is characterized by being made from, by weight, 10-15 parts of paeonia ostii, 30-40 parts of cane sugar, 0.6-1 part of citric acid, 0.3-0.5 part of sodium citrate, 0.01-0.05 part of lactic acid bacteria and 80-90 parts of fresh milk. The paeonia ostii milk cake retains nutritional ingredients of milk cakes to the maximum limit, keeps special medicinal components of paeonia ostii, and has the health care effects of clearing away heat and toxic materials. The paeonia ostii milk cake is acceptable in sweetness, soft in fragrance, unique in taste and rich in nutrition. The paeonia ostii milk cake is simple in production process, suitable for large scale industrialized production, and wide in market prospect.
Description
Technical field
The present invention relates to a kind of making of health breast cake, specifically the red newborn cake of a kind of phoenix and production method.
Background technology
A kind of unique national style dairy products in Ru Bingshi Yunnan Province, it is by Che Ni race) folk tradition zymotechnique is made.The main component of Yunnan breast cake is high-quality animal protein, and is rich in fat, mineral matter and multivitamin.Comprehensive nutrition, unique flavor, extremely consumer (particularly foreign guest) parent looks at, and is desirable to treat guest's delicacies and nutraceutical, contains outlet and domestic huge potentiality to be exploited and bright prospects.But it is single that traditional newborn cake also exists raw material, and standardization level is low, color and luster is dull, is very unfavorable for market sale.
Summary of the invention
Order of the present invention is in the red newborn cake of a kind of phoenix of exploitation and production method.
The red newborn cake of the phoenix that the present invention makes not only remains newborn cake nutritional labeling to greatest extent, and keep the red distinctive medicinal ingredient of phoenix, there is clearing heat and detoxicating health-care effect, the red newborn cake sour and sweet palatability of phoenix that the present invention obtains, soft aroma and, flavour is unique, nutritious.Production technology of the present invention is simple, is suitable for large-scale industrial production, wide market.
For achieving the above object, embodiment of the present invention are:
The red newborn cake of a kind of phoenix, its feature comprises the component of following weight portion: phoenix pellet 10 ~ 15, sucrose 30 ~ 40, citric acid 0.6 ~ 1, natrium citricum 0.3 ~ 0.5, lactic acid bacteria 0.01 ~ 0.05, fresh milk 80 ~ 90.
The red newborn cake production method of a kind of phoenix is:
(1) the red juice preparation of phoenix: choose after the cleaning of fresh Feng Dan pure water dries, pulverize with pulverizer, red for phoenix juice is mixed in 1:9 ~ 10 ratio with water, is heated to 40-50 DEG C, after lixiviate 3-4 hour, gets juice with after 60 order filter-cloth filterings, obtain phoenix pellet juice;
(2) homogeneous: formula rate described in red for step (1) gained phoenix juice and claim 1 is dropped into sucrose, citric acid, natrium citricum is placed in pressure cooker, adopt two step homogeneous methods, temperature 70 ~ 75 DEG C for the first time, gauge pressure 10 ~ 15MPa, second time temperature 80 ~ 85 DEG C, gauge pressure 15 ~ 20MPa.Time is 3-5 hour;
(3) curdled milk: by formula rate described in claim 1 by fresh milk, lactic acid bacteria and step (2) gained sour water drop in mixer and stir, and speed is 200 ~ 300s/min, and the time is 4 ~ 6 hours, obtains cotton-shaped grumeleuse;
(4) leave standstill solidify: by step (3) gained grumeleuse at room temperature leave standstill 1 ~ 2 hour;
(5) pressure is set to type: make shaping by step (4) gained grumeleuse with putting into mould;
(6) fresh-keeping packed: put into after superclean bench after being taken out by step (5) gained breast cake and immerse 5 ~ 8L fresh-keeping liquid, the time is 2 ~ 3min, and after drying up, operation carries out vacuum packaging routinely, finished product.
Described fresh-keeping liquid preparation: by fresh-keeping liquid mass ratio 0.05% nisin, 0.05% lysozyme, 0.04% natamycin, 0.02% Tea Polyphenols, 0.05% sucrose phenol, 0.05% monoglyceride, the aqueous solution of 0.4%CMC, distilled water used is in advance through 121 DEG C of high-temperature sterilization 15 ~ 20min gained.
Detailed description of the invention
Breast cake fabrication processing: the type of being set to → sterilizing → finished product is solidified → pressed to the red juice preparation → homogeneous → fresh milk of phoenix and the red juice mixing → curdled milk of phoenix → standing.
Example:
(1) phoenix red juice preparation: choose after the fresh Feng Dan pure water cleaning of 1.5kg dries, pulverize with pulverizer, red for phoenix juice is mixed in 1:9 ~ 10 ratio with water, is heated to 40-50 DEG C, after lixiviate 3-4 hour, get juice with after 60 order filter-cloth filterings, obtain the red juice of phoenix;
(2) homogeneous: by red for gained phoenix juice and 4kg sucrose, 0.1kg citric acid, 0.01kg natrium citricum is placed in pressure cooker, adopts two step homogeneous methods, for the first time temperature 75 DEG C, gauge pressure 10MPa, second time temperature 85 DEG C, gauge pressure 15MPa.Time is 3 hours;
(3) curdled milk: by 80kg fresh milk, after 0.005kg lactic acid bacteria and homogeneous, gained sour water drops in mixer and stirs, and speed is 300s/min, and the time is 4 hours, obtains cotton-shaped grumeleuse;
(4) leave standstill solidify: by gained grumeleuse at room temperature leave standstill 2 hours;
(5) pressure is set to type: make shaping by gained grumeleuse with putting into mould;
(6) fresh-keeping packed: put into after superclean bench after being taken out by gained breast cake and immerse 5 ~ 8L fresh-keeping liquid, the time is 3min, and after drying up, operation carries out vacuum packaging routinely, finished product.
Claims (3)
1. the red newborn cake of phoenix, its feature comprises the component of following weight portion: phoenix pellet 10 ~ 15, sucrose 30 ~ 40, citric acid 0.6 ~ 1, natrium citricum 0.3 ~ 0.5, lactic acid bacteria 0.01 ~ 0.05, fresh milk 80 ~ 90.
2. the red newborn cake production method of phoenix, is characterized in that, its production method:
The red juice preparation of (a) phoenix: choose after the cleaning of fresh Feng Dan pure water dries, pulverize with pulverizer, red for phoenix juice is mixed in 1:9 ~ 10 ratio with water, is heated to 40-50 DEG C, after lixiviate 3-4 hour, gets juice with after 60 order filter-cloth filterings, obtain phoenix pellet juice;
(b) homogeneous: formula rate described in red for step (a) gained phoenix juice and claim 1 is dropped into sucrose, citric acid, natrium citricum is placed in pressure cooker, adopt two step homogeneous methods, temperature 70 ~ 75 DEG C for the first time, gauge pressure 10 ~ 15MPa, second time temperature 80 ~ 85 DEG C, gauge pressure 15 ~ 20MPa, the time is 3-5 hour;
(c) curdled milk: by formula rate described in claim 1 by fresh milk, lactic acid bacteria and step (b) gained sour water drop in mixer and stir, and speed is 200 ~ 300s/min, and the time is 4 ~ 6 hours, obtains cotton-shaped grumeleuse;
D () leaves standstill and solidifies: step (c) gained grumeleuse is at room temperature left standstill 1 ~ 2 hour;
E () pressure is set to type: make shaping by step (d) gained grumeleuse with putting into mould;
F () is fresh-keeping packed: put into after superclean bench after being taken out by step (e) gained breast cake and immerse 5 ~ 8L fresh-keeping liquid, the time is 2 ~ 3min, and after drying up, operation carries out vacuum packaging routinely, finished product.
3. the red newborn cake production method of a kind of phoenix according to claim 2, it is characterized in that: described fresh-keeping liquid preparation: by fresh-keeping liquid mass ratio 0.05% nisin, 0.05% lysozyme, 0.04% natamycin, 0.02% Tea Polyphenols, 0.05% sucrose phenol, 0.05% monoglyceride, the aqueous solution of 0.4%CMC, distilled water used is in advance through 121 DEG C of high-temperature sterilization 15 ~ 20min gained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913350.1A CN105410194A (en) | 2015-12-12 | 2015-12-12 | Paeonia ostii milk cake and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510913350.1A CN105410194A (en) | 2015-12-12 | 2015-12-12 | Paeonia ostii milk cake and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410194A true CN105410194A (en) | 2016-03-23 |
Family
ID=55489115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510913350.1A Withdrawn CN105410194A (en) | 2015-12-12 | 2015-12-12 | Paeonia ostii milk cake and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410194A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583695A (en) * | 2013-11-06 | 2014-02-19 | 李光明 | Health-care milk and preparation method thereof |
| CN103829302A (en) * | 2012-11-21 | 2014-06-04 | 王举 | Paeonia ostii health care beverage |
| CN104336716A (en) * | 2014-10-16 | 2015-02-11 | 肥西县昌玖木本油料种植专业合作社 | Paeonia ostii beverage and preparation method thereof |
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
| CN105104551A (en) * | 2015-09-29 | 2015-12-02 | 刘和勇 | Making method of Fengdan flower healthcare dairy fan |
-
2015
- 2015-12-12 CN CN201510913350.1A patent/CN105410194A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829302A (en) * | 2012-11-21 | 2014-06-04 | 王举 | Paeonia ostii health care beverage |
| CN103583695A (en) * | 2013-11-06 | 2014-02-19 | 李光明 | Health-care milk and preparation method thereof |
| CN104336716A (en) * | 2014-10-16 | 2015-02-11 | 肥西县昌玖木本油料种植专业合作社 | Paeonia ostii beverage and preparation method thereof |
| CN105076458A (en) * | 2015-09-21 | 2015-11-25 | 张凤平 | Edgeworthia chrysantha lindl health-care dairy fan and making method thereof |
| CN105104551A (en) * | 2015-09-29 | 2015-12-02 | 刘和勇 | Making method of Fengdan flower healthcare dairy fan |
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Application publication date: 20160323 |