CN105660868A - Preparation method of wax gourd and coconut acidophilus milk - Google Patents
Preparation method of wax gourd and coconut acidophilus milk Download PDFInfo
- Publication number
- CN105660868A CN105660868A CN201610101280.4A CN201610101280A CN105660868A CN 105660868 A CN105660868 A CN 105660868A CN 201610101280 A CN201610101280 A CN 201610101280A CN 105660868 A CN105660868 A CN 105660868A
- Authority
- CN
- China
- Prior art keywords
- wax gourd
- parts
- soya
- preparation
- bean milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 42
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 42
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 25
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015063 acidophilus milk Nutrition 0.000 title abstract 4
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000004821 distillation Methods 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 235000013618 yogurt Nutrition 0.000 claims description 21
- 239000003814 drug Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000008361 herbal raw material Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 206010053567 Coagulopathies Diseases 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 239000008101 lactose Substances 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000003745 diagnosis Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000006463 Brassica alba Nutrition 0.000 description 1
- 244000140786 Brassica hirta Species 0.000 description 1
- 235000011371 Brassica hirta Nutrition 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 241001465251 Ephedra sinica Species 0.000 description 1
- 241000490229 Eucephalus Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000935235 Fritillaria meleagris Species 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 206010061245 Internal injury Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 description 1
- 240000003582 Platycodon grandiflorus Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000020053 arrack Nutrition 0.000 description 1
- 238000002555 auscultation Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000004493 neutrocyte Anatomy 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 238000005406 washing Methods 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- 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
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/147—Helveticus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of wax gourd and coconut acidophilus milk, comprising the steps of taking 100 parts of wax gourd pulp and 100 parts of coconut pulp in parts by weight, pulping, preparing wax gourd and coconut pulp, and the like. The acidophilus milk produced by using soya-bean milk is good in taste, and high in protein content and viable organism content, and does not have beany flavor after strict proportioning and fermentation distillation, the soya-bean milk is heated to be disinfected in a step III, and lactose or glucose is added, so fermentation liquid can be prevented from spoiling, the use ratio of lactic acid bacteria can be increased, and the acidophilus milk is smooth in mouth feel and rich in nutrition.
Description
Technical field
The present invention relates to food technology field, it is specially the preparation method of a kind of wax gourd coconut Yoghourt.
Background technology
Yoghourt is raw material taking milk, adds probiotics again after pasteurize in milk, after fermentation, then cools filling a kind of dairy product. In existing market, sour milk product is many mainly with the fruit taste type of the auxiliary materials such as the various fruit juice jam of coagulating type, stirring-type and interpolation. Yoghourt not only remains all advantages of milk, and also maximizing favourable factors and minimizing unfavourable ones through the course of processing in some aspect, becomes the beverage being more suitable for the mankind.
The fruit of wax gourd, little only several kilograms, and more than big reached at double centner. Output height, storage tolerance. The quality of wax gourd is also refrigerant good to eat, and moisture is many, flat flavor. Pharmaceutically there is effect of functions of relieving summer heat, antithermic, inducing diuresis to remove edema. It also can be made into, and wax gourd is dry, dehydration wax gourd and sugaring product etc., and its seed and pericarp be good Chinese medicinal materials still. and the fresh fruit of wax gourd and processed goods thereof are traditional exporting.
Palmae cocoanut plant, plant is tall and big, arbor shape, high 15-30 rice, and stem is sturdy, has annular leaf trace, and base portion increases thick, often has rootlet of clustering. Petiole is sturdy, reaches more than 1 meter. Inflorescence armpit is raw, long 1.5-2 rice, many branches, fruit ossphere shape or closely spherical, and endosperm is contained, embryo and juice in fruit chamber. Flowering fruit bearing stage is mainly in autumn. Coconut is cool in nature, and taste is sweet, has heat-clearing, separates heat, effect of promoting the production of body fluid, quenching the thirst, can benefit gas, tonifying the spleen and stomach, kill worm and disappear infantile malnutrition due to digestive disturbances or intestinalparasites, people's complexion is moistened; Can by force the heart, diuresis expelling parasite, nourishing relieve summer heat, antidiarrheal. With the hair washing of coconut palm juice, hair can be made shiny black moist; Coconut can make coconut sauce and arrack, is used for heat clearly and quenches one's thirst; It is more remarkable that soup help effect stewed by coconut palm meat.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of wax gourd coconut Yoghourt.
The preparation method of a kind of wax gourd coconut Yoghourt of the present invention, comprises the steps:
Step one: get wax gourd meat 100 parts by weight, Endosperm Cocois 100 parts, pulls an oar, and makes wax gourd Sucus Cocois for subsequent use;
Step 2: get soya-bean milk 1000 parts, the cream adding 240 parts after boiling carries out homogeneous through homogenizer and obtains soya-bean milk;
Step 3: add 100 parts of milk-acid bacterias after being cooled by described soya-bean milk and ferment, until soymilk-clotting, stops fermentation;
Step 4: through homogenizer, the soya-bean milk solidified is carried out homogeneous, then carries out underpressure distillation;
Step 5: add the wax gourd Sucus Cocois in step one after underpressure distillation, after stirring, loads in container and seals.
Further, described step one is specially: by wax gourd meat and Endosperm Cocois wash clean, takes out, then pickle 2 hours with white sugar 100 parts, then put into hollander and pull an oar after boiling with the water of 2 times.
Further, the pH of the soya-bean milk before fermentation being transferred to 6.4, the pH of the soya-bean milk after fermentation ends is transferred to 3.5-5.5.
Further, the temperature of underpressure distillation is 40-70 degree, and pressure is 7.5-10kPa.
Further, before underpressure distillation, add 500 parts of water.
Further, the milk-acid bacteria in described step 3 is lactobacterium helveticus and lactobacterium acidophilus's weight part is 1:1 mixing.
Further, before step 3, described soya-bean milk is carried out thermal sterilization, and add 100 parts of glucose.
Further, between described step one is to two, get herbal raw material composition, then with the step heating lixiviate routinely of the water of herbal raw material composition 6 times of weight part numbers, extracting solution is concentrated, obtain the concentrated liquid of tradition Chinese medicine, then put into hollander together with soya-bean milk with the wax gourd Sucus Cocois in step 5 pull an oar obtaining the concentrated liquid of tradition Chinese medicine.
Further, in wax gourd Sucus Cocois, pigment and thickening material is added.
The Yoghourt local flavor that the present invention's soya-bean milk is produced is good, and protein content and viable count content height, and through strict proportioning and fermented distilled after without any beany flavor, before step 3, described soya-bean milk is carried out thermal sterilization, and add lactose or glucose, not only it is possible to prevent fermented liq to addle, it is also possible to improve the utilization ratio of milk-acid bacteria, smooth in taste and nutritious.
Embodiment
A preparation method for wax gourd coconut Yoghourt, comprises the steps:
Step one: get wax gourd meat 100 parts by weight, Endosperm Cocois 100 parts, pulls an oar, and makes wax gourd Sucus Cocois for subsequent use;
Step 2: get soya-bean milk 1000 parts, the cream adding 240 parts after boiling carries out homogeneous through homogenizer and obtains soya-bean milk;
Step 3: add 100 parts of milk-acid bacterias after being cooled by described soya-bean milk and ferment, until soymilk-clotting, stops fermentation;
Step 4: through homogenizer, the soya-bean milk solidified is carried out homogeneous, then carries out underpressure distillation;
Step 5: add the wax gourd Sucus Cocois in step one after underpressure distillation, after stirring, loads in container and seals.
Described step one is specially: by wax gourd meat and Endosperm Cocois wash clean, takes out, then pickle 2 hours with white sugar 100 parts, then put into hollander and pull an oar after boiling with the water of 2 times.
The pH of the soya-bean milk before fermentation is transferred to 6.4, and the pH of the soya-bean milk after fermentation ends is transferred to 3.5-5.5.
The temperature of underpressure distillation is 40-70 degree, and pressure is 7.5-10kPa.
500 parts of water are added before underpressure distillation.
Milk-acid bacteria in described step 3 is lactobacterium helveticus and lactobacterium acidophilus's weight part is 1:1 mixing.
Before step 3, described soya-bean milk is carried out thermal sterilization, and add 100 parts of glucose.
Pigment and thickening material is added in wax gourd Sucus Cocois.
The product of the mode of enforcement is carried out sense organ, quality and viable count conveniently experimental procedure and experiment condition are tested, result is as follows: the structural state of product is homogeneous, have a small amount of bubble but without layering, color is that oyster white and no whey precipitate out, mouthfeel is finer and smoother, mild acidity, and sugariness is moderate, there is the fragrance of Yoghourt, it does not have other unpleasant odors. PH is transferred to 4.5-5, and in 0-4 degree when refrigeration after carry out fermentation 12-15 hours viable count be 14*108Individual/ml.
Between described step one is to two, get herbal raw material composition, then with the step heating lixiviate routinely of the water of herbal raw material composition 6 times of weight part numbers, extracting solution is concentrated, obtain the concentrated liquid of tradition Chinese medicine, then put into hollander together with soya-bean milk with the wax gourd Sucus Cocois in step 5 pull an oar obtaining the concentrated liquid of tradition Chinese medicine.
Wherein, herbal raw material composition is obtained by the bulk drug of following weight part number: White Mulberry Root-bark 30 parts, Radix Astragali Preparata 30 parts, Herba Agrimoniae 30 parts, Radix Codonopsis 15 parts, Rhizoma Atractylodis Macrocephalae (parched) 15 parts, perilla seed 15 parts, perillaseed 12 parts, Semen Lepidii (Semen Descurainiae) 12 parts, cassia twig 12 parts, balloonflower root 12 parts, Fructus Aurantii 12 parts, the tuber of dwarf lilyturf 12 parts, 10 parts, Chinese ephedra, aster 10 parts, Flos Farfarae 10 parts, White Mustard Seed 10 parts, the stem of noble dendrobium 10 parts, cassia twig 10 parts, apricot spend 10 parts, tendril-leaved fritillary bulb 10 parts, 10 parts, Radix Glycyrrhizae, Herba Houttuyniae 10 parts. Then the water adding 6 times of weight part numbers is step heating lixiviate routinely, is concentrated by extracting solution, obtains the concentrated liquid of tradition Chinese medicine, then puts into hollander together with soya-bean milk with the wax gourd coconut in step 5 and carries out, by obtaining the concentrated liquid of tradition Chinese medicine, obtained Yoghourt of pulling an oar.
Cough diagnosis basis: companion's pharynx itch expectoration, can cough and accompany breathe heavily, acute phase, has a blood test total white blood cells and neutrophil leucocyte increases, two lung auscultations can be heard and respiratory murmur increases thick and conducting lung X-ray examination and takes the photograph sheet inspection, normal or lung marking increases thick.
According to above-mentioned diagnosis basis choose 50 example system clinical observations patient, the age 20-30 year, week 1 week to 2 of the course of disease.
Instructions of taking: the concentrated liquid of tradition Chinese medicine Yoghourt 450～500mL that oral embodiment is obtained, every day 3 times, 30 minutes ante cibum took, and within 3 days, were a course for the treatment of, took 2 courses for the treatment of continuously, and between medication period, tcm syndrome and clinical observation on the therapeutic effect analytical results are as follows:
Efficacy assessment standard is as follows:
1, cure: cough and clinical sign disappear; Internal injury cough did not send out author for clinical cure more than two weeks.
2, taking a turn for the better: cough alleviates, phlegm amount reduces.
3, do not heal: symptom is without obvious change.
Always there is efficiency 96% as can be seen from the above table, and during observing, find no toxic side effect.
The Yoghourt local flavor that the present invention's soya-bean milk is produced is good, and protein content and viable count content height, and through strict proportioning and fermented distilled after without any beany flavor, before step 3, described soya-bean milk is carried out thermal sterilization, and add lactose or glucose, not only it is possible to prevent fermented liq to addle, it is also possible to improve the utilization ratio of milk-acid bacteria, smooth in taste and nutritious.
Claims (9)
1. the preparation method of a wax gourd coconut Yoghourt, it is characterised in that comprise the steps:
Step one: get wax gourd meat 100 parts by weight, Endosperm Cocois 100 parts, pulls an oar, and makes wax gourd Sucus Cocois for subsequent use;
Step 2: get soya-bean milk 1000 parts, the cream adding 240 parts after boiling carries out homogeneous through homogenizer and obtains soya-bean milk;
Step 3: add 100 parts of milk-acid bacterias after being cooled by described soya-bean milk and ferment, until soymilk-clotting, stops fermentation;
Step 4: through homogenizer, the soya-bean milk solidified is carried out homogeneous, then carries out underpressure distillation;
Step 5: add the wax gourd Sucus Cocois in step one after underpressure distillation, after stirring, loads in container and seals.
2. the preparation method of wax gourd coconut Yoghourt according to claim 1, it is characterized in that described step one is specially: by wax gourd meat and Endosperm Cocois wash clean, take out after boiling with the water of 2 times, then pickle 2 hours with white sugar 100 parts, then put into hollander and pull an oar.
3. the preparation method of wax gourd coconut Yoghourt according to claim 1 and 2, it is characterised in that, the pH of the soya-bean milk before fermentation is transferred to 6.4, the pH of the soya-bean milk after fermentation ends is transferred to 3.5-5.5.
4. the preparation method of wax gourd coconut Yoghourt according to claim 1 and 2, it is characterised in that, the temperature of underpressure distillation is 40-70 degree, and pressure is 7.5-10kPa.
5. the preparation method of wax gourd coconut Yoghourt according to claim 1 and 2, it is characterised in that, before underpressure distillation, add 500 parts of water.
6. the preparation method of wax gourd coconut Yoghourt according to claim 1 and 2, it is characterised in that, the milk-acid bacteria in described step 3 is lactobacterium helveticus and lactobacterium acidophilus's weight part is 1:1 mixing.
7. the preparation method of wax gourd coconut Yoghourt according to claim 6, it is characterised in that, before step 3, described soya-bean milk is carried out thermal sterilization, and add 100 parts of glucose.
8. the preparation method of wax gourd coconut Yoghourt according to claim 7, it is characterized in that, between described step one is to two, get herbal raw material composition, then with the step heating lixiviate routinely of the water of herbal raw material composition 6 times of weight part numbers, extracting solution is concentrated, obtains the concentrated liquid of tradition Chinese medicine, then put into hollander together with soya-bean milk with the wax gourd Sucus Cocois in step 5 pull an oar obtaining the concentrated liquid of tradition Chinese medicine.
9. the preparation method of wax gourd coconut Yoghourt according to claim 7 or 8, it is characterised in that, in wax gourd Sucus Cocois, add pigment and thickening material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610101280.4A CN105660868A (en) | 2016-02-24 | 2016-02-24 | Preparation method of wax gourd and coconut acidophilus milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610101280.4A CN105660868A (en) | 2016-02-24 | 2016-02-24 | Preparation method of wax gourd and coconut acidophilus milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105660868A true CN105660868A (en) | 2016-06-15 |
Family
ID=56305796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610101280.4A Pending CN105660868A (en) | 2016-02-24 | 2016-02-24 | Preparation method of wax gourd and coconut acidophilus milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105660868A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1122668A (en) * | 1995-12-25 | 1996-05-22 | 西安万家乐食品厂 | Soya bean and white gourd milk (tea), and mfg. method thereof |
| CN103518844A (en) * | 2013-09-13 | 2014-01-22 | 淮南市碗碗香豆业有限公司 | Summer heat-removing wax gourd yoghurt |
| CN104286177A (en) * | 2014-09-25 | 2015-01-21 | 鲁静 | Preparation method of pumpkin and red bean yoghourt |
| CN105028649A (en) * | 2015-09-07 | 2015-11-11 | 河北新希望天香乳业有限公司 | Coconut yogurt and preparing method thereof |
-
2016
- 2016-02-24 CN CN201610101280.4A patent/CN105660868A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1122668A (en) * | 1995-12-25 | 1996-05-22 | 西安万家乐食品厂 | Soya bean and white gourd milk (tea), and mfg. method thereof |
| CN103518844A (en) * | 2013-09-13 | 2014-01-22 | 淮南市碗碗香豆业有限公司 | Summer heat-removing wax gourd yoghurt |
| CN104286177A (en) * | 2014-09-25 | 2015-01-21 | 鲁静 | Preparation method of pumpkin and red bean yoghourt |
| CN105028649A (en) * | 2015-09-07 | 2015-11-11 | 河北新希望天香乳业有限公司 | Coconut yogurt and preparing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452368A (en) * | 2018-12-24 | 2019-03-12 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of coagulating type bananas yoghourt and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102233018A (en) | Pawpaw leaven of carica papaya and rosaceae plants as well as preparation method and application thereof | |
| CN103211258B (en) | Weight-losing apple vinegar health drink and preparation method thereof | |
| CN103960358B (en) | A kind of preparation method of Paeonia suffruticosa yogurt | |
| CN107115381A (en) | Fructus cannabis extract solution, fructus cannabis Yoghourt and preparation method thereof | |
| CN102987477B (en) | Health drink | |
| CN103734313A (en) | Health-care pumpkin composite yogurt | |
| CN106962483A (en) | Orange peel extract solution, orange peel Yoghourt and preparation method thereof | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN106974283A (en) | Momordica grosvenori extract solution, arhat fruit yoghourt and preparation method thereof | |
| CN107028188A (en) | Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof | |
| CN103584105A (en) | Cough relieving and lung moisturizing cream and preparation method thereof | |
| CN106472680A (en) | A kind of milk product | |
| CN106472682A (en) | A kind of milk product | |
| CN105660868A (en) | Preparation method of wax gourd and coconut acidophilus milk | |
| CN107125763A (en) | Blume plant extract solution, fermented yoghourt and preparation method thereof | |
| CN103610050B (en) | Russule-containing nutritional cream and production method thereof | |
| CN105941625A (en) | Fermented milk-containing Chinese yam beverage and preparation method thereof | |
| CN107095296B (en) | Method for making selenium-rich red date medlar ginger soup | |
| CN104222293A (en) | Chewable Qi tonifying yoghourt tablet and production method thereof | |
| CN104430862A (en) | Nutritional yogurt capable of increasing bone density and resisting wrinkle and preparation method of nutritional yogurt | |
| CN109479959A (en) | A kind of brown ginseng goat milk acidified milk and preparation method thereof | |
| CN106538683A (en) | A kind of compound Polygonatum Yoghourt and preparation method thereof | |
| CN105685229A (en) | Banana grape yogurt | |
| CN107041551A (en) | Cloves extract solution, cloves Yoghourt and preparation method thereof | |
| CN105707274A (en) | Manufacturing method of kiwi yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160615 |
|
| WD01 | Invention patent application deemed withdrawn after publication |