CN105532871A - Rose yoghurt and preparation method thereof - Google Patents
Rose yoghurt and preparation method thereof Download PDFInfo
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- CN105532871A CN105532871A CN201510880634.5A CN201510880634A CN105532871A CN 105532871 A CN105532871 A CN 105532871A CN 201510880634 A CN201510880634 A CN 201510880634A CN 105532871 A CN105532871 A CN 105532871A
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- rose
- yoghourt
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- sterilizing
- weight portion
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- 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
Abstract
The invention relates to a rose yoghurt and a preparation method thereof, and belongs to the technical field of food. The rose yoghurt is composed of the following components in parts by weight: 10 parts of milk powder, 5 to 7 parts of white sugar, 4 to 6 parts of yoghurt, 1 to 2 parts of dry rose flower, and 100 parts of water. The invention also discloses a preparation technology of the rose yoghurt at the same time. The rose yoghurt preserves the natural rose red color of rose, at the same time, has a unique flavor and functions of rose, and can meet the requirements of people on nutrients and healthcare function.
Description
Technical field
The present invention relates to a kind of rose Yoghourt and preparation method thereof, belong to food processing technology field.
Technical background
Rose is good integration of drinking and medicinal herbs food, and the normal phase takes rose goods can beautifying face and moistering lotion, has a respite and invigorates blood circulation, and soft liver is waken up stomach.Nowadays, rose has been made into product miscellaneous, is more and more subject to concern and the favor of people.The rose food developed now, mainly concentrate on the aspects such as Rose vinegar, rose flower wine, rose flower beverage, rose cake, rose tea and rose jam, about the product development of rose Yoghourt is less, have no with dry rose for raw material, soak into by warm water the report that rose tea prepares rose Yoghourt.
During Zhu Jianrong etc. are published in for 2011 " the biological journal of mountain farming ", the 30th volume the 6th phase 530-532 page title is the paper of " the process technology research of rose Yoghourt ", the processing of its rose Yoghourt adopts rose paste and Rosa Damascana, is prepared from by " mixing → homogeneous such as fresh milk, sucrose → sterilization → inoculation → fermentation → cooling → interpolation jam → packing → after fermentation → finished product " technological process.
Sun Bo etc. are published in the 36th volume the 5th phase 27-29 in " China Dairy Industry " for 2008, and 32 page titles are the paper of " novel rose Yoghourt Research on processing technology ", and the processing of its rose Yoghourt adopts fresh rose, is prepared from by Fig. 2 technological process.
The present invention selects dry rose to be raw material, avoid the restriction in season of new fresh-rose in rose Yoghourt manufacturing process, soak into rose tea by warm water simultaneously, both remained the natural rose of rose, make again the rose Yoghourt of preparation have the distinctive local flavor of rose and function simultaneously.Preparation formula and the method for the relevant rose Yoghourt reported are all different from patent of the present invention, and this invention is a kind of preparation method of rose Yoghourt.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind ofly has Yoghurt formulation of rose local flavor and preparation method thereof.
The component of rose Yoghourt of the present invention is milk powder, white sugar, Yoghourt, dry rose and water.The weight proportion of each component is: milk powder 10 parts, white sugar 5-7 part, Yoghourt 4-6 part, dry rose 1-2 part, 100 parts, water.
The preparation method of rose Yoghourt comprises the following steps:
(1) get 1-2 weight portion and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea.
(2) rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 5-7 weight portion, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min.
(3) vial is taken out from water-bath, be quickly cooled to 45 DEG C, add 4-6 weight portion Yoghourt, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h.
(4) take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Accompanying drawing illustrates:
Fig. 1 is preparation technology's flow chart of rose Yoghourt of the present invention;
Fig. 2 makes rose Production of Yogurt block diagram for using new fresh-rose.
Detailed description of the invention
The preparation method of 1 one kinds of rose Yoghourts, this preparation method comprises the steps:
Get 1-2 weight portion and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea;
Rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 5-7 weight portion, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min;
Vial is taken out from water-bath, is quickly cooled to 45 DEG C, add 4-6 weight portion Yoghourt, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h;
Take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Embodiment 1: a kind of rose Yoghourt, it is made up of the component of following weight portion, milk powder 10 parts, white sugar 5 parts, Yoghourt 4 parts, dry rose 1 part, 100 parts, water.
The preparation method of rose Yoghourt comprises the following steps:
(1) get 1 weight portion and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea.
(2) rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 5 weight portions, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min.
(3) vial is taken out from water-bath, be quickly cooled to 45 DEG C, add 4 weight portion Yoghourts, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h.
(4) take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Embodiment 2: a kind of rose Yoghourt, it is made up of the component of following weight portion, milk powder 10 parts, white sugar 6 parts, Yoghourt 5 parts, dry rose 1.5 parts, 100 parts, water.
The preparation method of rose Yoghourt comprises the following steps:
(1) get 1.5 weight portions and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea.
(2) rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 6 weight portions, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min.
(3) vial is taken out from water-bath, be quickly cooled to 45 DEG C, add 5 weight portion Yoghourts, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h.
(4) take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Embodiment 3: a kind of rose Yoghourt, it is made up of the component of following weight portion, milk powder 10 parts, white sugar 7 parts, Yoghourt 6 parts, dry rose 2 parts, 100 parts, water.
The preparation method of rose Yoghourt comprises the following steps:
(1) get 2 weight portions and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea.
(2) rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 7 weight portions, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min.
(3) vial is taken out from water-bath, be quickly cooled to 45 DEG C, add 6 weight portion Yoghourts, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h.
(4) take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Claims (1)
1. rose Yoghourt and preparation method thereof, is characterized in that, this preparation method comprises the steps:
Get 1-2 weight portion and pick intact dry rose, clean up, drain, add 100 weight portion, 75 ~ 90 DEG C of warm waters, cover lid, leave standstill 5min, elimination petal, obtains rose tea;
Rose tea is poured into the vial of sterilizing, add the milk powder of 10 weight portions and the white sugar of 5-7 weight portion, stir with the glass bar of sterilizing, make to mix, put into 85 DEG C of water-bath constant temperature sterilizing 15min;
Vial is taken out from water-bath, is quickly cooled to 45 DEG C, add 4-6 weight portion Yoghourt, cross glass bar with sterilizing and stir, make to mix, put into incubator 40 DEG C fermentation 4h;
Take out, put into refrigerator, 4 DEG C of after-ripening 24h, obtained rose Yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510880634.5A CN105532871A (en) | 2015-12-04 | 2015-12-04 | Rose yoghurt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510880634.5A CN105532871A (en) | 2015-12-04 | 2015-12-04 | Rose yoghurt and preparation method thereof |
Publications (1)
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| CN105532871A true CN105532871A (en) | 2016-05-04 |
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| CN201510880634.5A Pending CN105532871A (en) | 2015-12-04 | 2015-12-04 | Rose yoghurt and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804716A (en) * | 2016-12-22 | 2017-06-09 | 重庆光大集团乳业股份有限公司 | A kind of rose jujube local flavor yoghurt |
| CN107114784A (en) * | 2017-05-03 | 2017-09-01 | 贵阳中医学院 | Rose extract, rose flower yogurt and preparation method thereof |
| CN108378133A (en) * | 2018-02-07 | 2018-08-10 | 淄博职业学院 | A kind of rose Chinese wolfberry health-care Yoghourt and preparation method thereof |
| CN110583939A (en) * | 2019-10-22 | 2019-12-20 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472697A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县倍思创业服务有限公司 | Cocoa yogurt adjusting internal secretion, promoting blood circulation and refreshing and preparing method thereof |
-
2015
- 2015-12-04 CN CN201510880634.5A patent/CN105532871A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472697A (en) * | 2014-10-23 | 2015-04-01 | 繁昌县倍思创业服务有限公司 | Cocoa yogurt adjusting internal secretion, promoting blood circulation and refreshing and preparing method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106804716A (en) * | 2016-12-22 | 2017-06-09 | 重庆光大集团乳业股份有限公司 | A kind of rose jujube local flavor yoghurt |
| CN107114784A (en) * | 2017-05-03 | 2017-09-01 | 贵阳中医学院 | Rose extract, rose flower yogurt and preparation method thereof |
| CN108378133A (en) * | 2018-02-07 | 2018-08-10 | 淄博职业学院 | A kind of rose Chinese wolfberry health-care Yoghourt and preparation method thereof |
| CN110583939A (en) * | 2019-10-22 | 2019-12-20 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
| CN110583939B (en) * | 2019-10-22 | 2022-06-17 | 成都市农林科学院 | Rose clarified juice and rose low-sugar yogurt based on enzymolysis and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |