CN105494641A - Cassava flour yogurt and making method thereof - Google Patents
Cassava flour yogurt and making method thereof Download PDFInfo
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- CN105494641A CN105494641A CN201510863698.4A CN201510863698A CN105494641A CN 105494641 A CN105494641 A CN 105494641A CN 201510863698 A CN201510863698 A CN 201510863698A CN 105494641 A CN105494641 A CN 105494641A
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- Prior art keywords
- cassava
- powder
- cassava whole
- yoghourt
- cassava flour
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- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 88
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 88
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 title abstract 10
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 54
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 235000019219 chocolate Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000001014 amino acid Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013619 trace mineral Nutrition 0.000 abstract description 5
- 239000011573 trace mineral Substances 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011777 magnesium Substances 0.000 abstract description 3
- 229910052749 magnesium Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011572 manganese Substances 0.000 abstract description 2
- 229910052748 manganese Inorganic materials 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000001055 magnesium Nutrition 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000002908 manganese Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
Cassava flour yogurt comprises raw materials in parts by weight as follows: 100-200 parts of non-instant cassava flour, 1,800-2,700 parts of pure milk, 100-180 parts of custer sugar and 3.2-5.5 parts of bifidobacterium. The making method of the cassava flour yogurt comprises the following steps: the raw materials are weighed in parts by weight, the non-instant cassava flour is placed into a steamer, heated and steamed in a water isolating manner, and steamed cassava flour is obtained; the fresh milk and the custer sugar are added to the steamed cassava flour, the mixture is homogenized by a homogenizer, and cassava flour paste is obtained; the cassava flour paste is cooled to the room temperature, the bifidobacterium is added, and uniform mixing, sealing, fermentation and refrigeration are conducted so as to obtain the finished product. The yogurt containing rich dietary fiber, amino acid, vitamins, nutrients including calcium, potassium, magnesium, phosphorus, manganese and the like as well as trace elements and mineral elements is prepared from the non-instant cassava flour and has high nutritional value.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of cassava whole-powder Yoghourt and preparation method thereof.
Background technology
Yoghourt take milk as raw material, make milk product through fermentation, it is except preserving in fresh milk except whole nutritional labeling, during the fermentation, sugar, protein etc. can be broken down into the small-molecule substance such as galactolipin and lactic acid, little peptide chain and amino acid, are more easily absorbed by the body, digest; In addition Yoghourt is also containing to the useful bacterium colony of body, maintains intestinal tract normal flora clump balance, suitable especially Post operation, acute, chronic recover after etc. human body eat.
Non-instant type eats cassava whole-powder and cassava is removed the operations such as exocuticle, clean, fragmentation, detoxification, dehydration, drying, ultra-fine grinding and prepare, it saves cassava overwhelming majority dry from damage, comprise starch, vitamin, amino acid, trace element etc., it is a kind of quality sundry grain of natural, safety, comprehensive nutrition, therefore use it to make Yoghourt except containing except traditional yogurt formula nutritional material, also be rich in dietary fiber, trace element and mineral matter element, enriched acid milk kind, improves Yoghourt nutritive value.Simultaneously.In addition, it is that cassava realizes grain part that non-instant type eats cassava whole-powder yogurt production technology, to raising Cassava industry economic benefit, alleviates grain shortage problem and has positive effect.
Summary of the invention
The object of the invention is to propose a kind of cassava whole-powder Yoghourt and preparation method thereof, for people provide the Yoghourt of the high nutritive value containing rich dietary fiber, trace element and mineral matter element.Also promote using of cassava grain process simultaneously, become the cheap raw material of industry and become food materials, developing cassava novelty teabag, is conducive to improving Cassava industry economic benefit.
To achieve these goals, present invention employs following technical scheme:
A kind of cassava whole-powder Yoghourt, count by weight, raw material is as follows:
Non-instant type cassava whole-powder 100-200 part;
Plain chocolate 1800-2700 part;
White granulated sugar 100-180 part;
Bifidobacterium 3.2-5.5 part.
The preparation method of described cassava whole-powder Yoghourt, comprises the following steps:
(1) by described weight parts, each raw material is taken;
(2) described non-instant type cassava whole-powder is put into steamer, water proof heating cooks, and obtains ripe cassava whole-powder;
(3) fresh milk and white granulated sugar being added in ripe cassava whole-powder, using homogenizer to carrying out homogeneous process, obtain cassava whole-powder slurry;
(4), after cassava whole-powder slurry being cooled to room temperature, add Bifidobacterium, mix, sealing, fermentation, obtain fermentation cassava Yoghourt, fermentation condition is: temperature 38 ~ 45 DEG C, humidity 75 ~ 80%, time 6 ~ 8h;
(5), after described fermentation cassava Yoghourt is positioned over and refrigerates 2 ~ 4 hours in 1 ~ 3 DEG C of environment, get product.
Non-instant type cassava whole-powder is 100% by the percent of pass of 120 mesh sieves.
30 seconds 30 seconds step (3) homogeneous processing times 1 point-2 points.
Compared with prior art, the beneficial effect that possesses of the present invention:
The present invention make of non-instant type cassava whole-powder be rich in the nutriment such as dietary fiber, amino acid, vitamin and calcium, potassium, magnesium, phosphorus, manganese with trace, mineral matter element Yoghourt, be of high nutritive value.
China cassava makes the raw material of industry at present, cheap, and in recent years by reasons such as the impact of external cassava goods at a low price, domestic cassava planting cost remain high, cassava processing enterprise has difficulty in taking a step.Realize cassava grain Hua Shi China Cassava industry to extricate oneself from a plight one of major measure.Cassava is processed into edible cassava whole-powder, is reprocessed into cassava food series.
In addition, cassava is except containing except starch, also containing the material such as dietary fiber, vitamin, amino acid and calcium, potassium, phosphorus, magnesium and trace element, therefore with the Yoghourt that it processes, except there is traditional yogurt local flavor, nutritional characteristic, also saved cassava nutriment from damage, Yoghourt is of high nutritive value.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
Embodiment 1
A kind of cassava whole-powder Yoghourt, count by weight, raw material is as follows: non-instant type cassava whole-powder 100 parts; Plain chocolate 1800 parts; White granulated sugar 100 parts; Bifidobacterium 3.2 parts.
The preparation method of described cassava whole-powder Yoghourt, comprises the following steps:
(1) by described weight parts, each raw material is taken;
(2) described non-instant type cassava whole-powder is put into steamer, water proof heating cooks, and obtains ripe cassava whole-powder;
(3) fresh milk and white granulated sugar being added in ripe cassava whole-powder, using homogenizer to carrying out homogeneous process, obtain cassava whole-powder slurry;
(4), after cassava whole-powder slurry being cooled to room temperature, add Bifidobacterium, mix, sealing, fermentation, fermentation condition is: temperature 38 DEG C, humidity 75%, time 6h;
(5), after described fermentation cassava Yoghourt is positioned over and refrigerates 2 hours in 1 DEG C of environment, get product.
Non-instant type cassava whole-powder is 100% by the percent of pass of 120 mesh sieves.
30 seconds step (3) homogeneous processing times 1 point.
Embodiment 2
A kind of cassava whole-powder Yoghourt, count by weight, raw material is as follows: non-instant type cassava whole-powder 200 parts; Plain chocolate 2700 parts; White granulated sugar 180 parts; Bifidobacterium 5.5 parts.
The preparation method of described cassava whole-powder Yoghourt, comprises the following steps:
(1) by described weight parts, each raw material is taken;
(2) described non-instant type cassava whole-powder is put into steamer, water proof heating cooks, and obtains ripe cassava whole-powder;
(3) fresh milk and white granulated sugar being added in ripe cassava whole-powder, using homogenizer to carrying out homogeneous process, obtain cassava whole-powder slurry;
(4), after cassava whole-powder slurry being cooled to room temperature, add Bifidobacterium, mix, sealing, fermentation, fermentation condition is: temperature 45 C, humidity 80%, time 8h;
(5), after described fermentation cassava Yoghourt is positioned over and refrigerates 4 hours in 3 DEG C of environment, get product.
Non-instant type cassava whole-powder is 100% by the percent of pass of 120 mesh sieves.
30 seconds step (3) homogeneous processing times 2 points.
Embodiment 3
A kind of cassava whole-powder Yoghourt, count by weight, raw material is as follows: non-instant type cassava whole-powder 150 parts;
Plain chocolate 2400 parts; White granulated sugar 150 parts; Bifidobacterium 4.5 parts.
The preparation method of described cassava whole-powder Yoghourt, comprises the following steps:
(1) by described weight parts, each raw material is taken;
(2) described non-instant type cassava whole-powder is put into steamer, water proof heating cooks, and obtains ripe cassava whole-powder;
(3) fresh milk and white granulated sugar being added in ripe cassava whole-powder, using homogenizer to carrying out homogeneous process, obtain cassava whole-powder slurry;
(4), after cassava whole-powder slurry being cooled to room temperature, add Bifidobacterium, mix, sealing, fermentation, fermentation condition is: temperature 42 DEG C, humidity 78%, time 7h;
(5), after described fermentation cassava Yoghourt is positioned over and refrigerates 3 hours in 2 DEG C of environment, get product.
Non-instant type cassava whole-powder is 100% by the percent of pass of 120 mesh sieves.
2 minutes step (3) homogeneous processing times.
Claims (4)
1. a cassava whole-powder Yoghourt, is characterized in that, counts by weight, and raw material is as follows:
Non-instant type cassava whole-powder 100-200 part;
Plain chocolate 1800-2700 part;
White granulated sugar 100-180 part;
Bifidobacterium 3.2-5.5 part.
2. a preparation method for cassava whole-powder Yoghourt as claimed in claim 1, is characterized in that, comprise the following steps:
(1) by described weight parts, each raw material is taken;
(2) described non-instant type cassava whole-powder is put into steamer, water proof heating cooks, and obtains ripe cassava whole-powder;
(3) fresh milk and white granulated sugar being added in ripe cassava whole-powder, using homogenizer to carrying out homogeneous process, obtain cassava whole-powder slurry;
(4), after cassava whole-powder slurry being cooled to room temperature, add Bifidobacterium, mix, sealing, fermentation, obtain fermentation cassava Yoghourt, fermentation condition is: temperature 38 ~ 45 DEG C, humidity 75 ~ 80%, time 6 ~ 8h;
(5), after described fermentation cassava Yoghourt is positioned over and refrigerates 2 ~ 4 hours in 1 ~ 3 DEG C of environment, get product.
3. the preparation method of cassava whole-powder Yoghourt as claimed in claim 2, is characterized in that: non-instant type cassava whole-powder is 100% by the percent of pass of 120 mesh sieves.
4. the preparation method of cassava whole-powder Yoghourt as claimed in claim 2, is characterized in that: 30 seconds 30 seconds step (3) homogeneous processing times 1 point-2 points.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863698.4A CN105494641A (en) | 2015-11-30 | 2015-11-30 | Cassava flour yogurt and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863698.4A CN105494641A (en) | 2015-11-30 | 2015-11-30 | Cassava flour yogurt and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105494641A true CN105494641A (en) | 2016-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510863698.4A Pending CN105494641A (en) | 2015-11-30 | 2015-11-30 | Cassava flour yogurt and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105494641A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047963A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of sweet potato yoghourt |
| CN102613510A (en) * | 2012-03-22 | 2012-08-01 | 浙江省农业科学院 | Method for processing non-pasted whole tapioca powder |
-
2015
- 2015-11-30 CN CN201510863698.4A patent/CN105494641A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102047963A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method of sweet potato yoghourt |
| CN102613510A (en) * | 2012-03-22 | 2012-08-01 | 浙江省农业科学院 | Method for processing non-pasted whole tapioca powder |
Non-Patent Citations (1)
| Title |
|---|
| 蒋小静等: "木薯全粉的功能特性", 《热带作物学报》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |