CN105685222A - Mango grain and blueberry yoghurt and preparation method of mango grain and blueberry yoghurt - Google Patents

Abstract

The invention discloses mango grain and blueberry yoghurt. The mango grain and blueberry yoghurt is prepared from the following raw materials in parts by weight: 400 to 450 parts of fresh milk, 14 to 15 parts of blueberries, 8 to 10 parts of mangos, 7 to 8 parts of red wine, 5 to 6 parts of crabapples, 1 to 2 parts of green tea powder, 1 to 1.2 parts of radix notoginseng, 1.2 to 1.5 parts of radix rehmanniae, 0.8 to 0.9 part of semen raphani, 0.8 to 0.9 part of gelatin, 10 to 12 parts of white granulated sugar, 0.14 to 0.15 part of pectinase, proper amount of a fermentation agent, proper amount of table salt and proper amount of water. According to the mango grain and blueberry yoghurt, the fresh milk and the blueberries are used as main materials; meanwhile, Chinese herbal medicine ingredients including the radix rehmanniae and the like are added, so that the mango grain and blueberry yoghurt has the effects of clearing away heat and cooling blood, nourishing yin and promoting salivation; furthermore, auxiliary materials including mangos and the like have the functions of invigorating stomach and helping to digest, and nourishing yin and tonifying kidney.

Description

A kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt and preparation method thereof。

Background technology

Blue berry, means the dress fruit of blueness, formal name used at school Pericarpium Citri tangerinae, azalea section Vaccinium plant, perennial shrub。It is extremely strong that blueberry raw originates in North America, Scotland and Russia, tolerance to cold and adaptability, is a kind of natural wild resource。Blueberry richness is blue, and containing abundant nutritional labeling, its sarcocarp is fine and smooth, seed is minimum, sweet and sour palatability, and has clearly pleasant fragrance, and containing antioxidant such as anthocyanin, have and improve vision, antioxidation, the anticancer and health care such as delay cranial nerve old and feeble。Therefore, international food and agricultural organization is classified as one of big health food of the mankind five, is described as " king of berry "。

Lactic acid bacteria in Yoghourt can suppress harmful microbe movable and breeding in intestinal, thus reducing the generation of harmful substance in human body；The lactic acid bacteria taken in carries out lactate fermentation in human body can strengthen the vigor of digestive function, promotes appetite, and can produce antibiotic, can suppress the pathogen causing mastitis, tuberculosis and pneumonia etc. sick, and can synthesize vitamin B group。

Raw material based on blue berry, milk, the blue berry Yoghourt of the different taste of exploitation, it is consistent with modern popular nutritional need, there is the green health care drink of significantly high nutritive value。

Summary of the invention

The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt and preparation method thereof。

The present invention is achieved by the following technical solutions:

A kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt, is made up of the raw material of following weight portion:

Fresh milk 400-450, blue berry 14-15, Fructus Mangifera Indicae 8-10, red wine 7-8, Fructus Mali Asiaticae 5-6, matcha powder 1-2, Radix Notoginseng 1-1.2, Radix Rehmanniae 1.2-1.5, Semen Raphani 0.8-0.9, gelatin 0.8-0.9, white sugar 10-12, pectase 0.14-0.15, leaven are appropriate, proper amount of salt, water are appropriate。

The preparation method of described a kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt, comprises the following steps:

(1) by after clean for blue berry surface clean, it is placed in the hot water of 95 DEG C blanching 5min, containing the Sal of 1% in hot water；Send into beater after blue berry temperature after blanching is dropped to 50 DEG C to pull an oar, after making beating, add the SO2 of pectase and 50mg/L, be incubated 2-3h under 50 DEG C of conditions to carry out enzymolysis in temperature；Being filtered by blue berry fruit juice after enzymolysis, gained filtrate stands 24h under the cryogenic conditions that temperature is 0-4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby；

(2) by Radix Notoginseng, Radix Rehmanniae, the Semen Raphani water heating extraction of 8-10 times amount, filter, obtain Chinese medicine extraction liquid standby；

(3) white sugar and 2-3 times of water being mixed into pot, heating is completely dissolved to white sugar, is down to room temperature stand-by；Fructus Mangifera Indicae taking meat dice and be placed in above-mentioned sucrose solution when 4-7 DEG C leaching sugar 8-10h, then proceed to after big fire is boiled in pot, slow fire keeps boiling 8-10min, pulls out standby by Fructus Mangifera Indicae fourth, and residue sucrose solution is standby；

(4) red wine heating is brewed matcha powder after 45 DEG C, Fructus Mali Asiaticae is placed in above-mentioned tea wine solution and soaks 4-5h, take out Fructus Mali Asiaticae, Fructus Mali Asiaticae is taken sarcocarp, breaks into mud, standby；

(5) material after being processed in step (1), (2), (3), (4) mixes with fresh milk, gelatin, at 60 DEG C, homogenizing under 17MPa pressure；Again by above-mentioned mixed material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42-45 DEG C, the amount by 5% accesses leaven, aseptically coating-dividing sealing；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is 42 DEG C, when observation curdled milk is good after 3.5h, proceeds to and carries out low temperature afterripening fermentation 12-24h in 2-5 DEG C of refrigerator, to obtain final product。

The invention have the advantage that first blue berry is carried out pretreatment by the present invention, blue berry is placed in the hot water of 95 DEG C blanching 5min, containing the Sal of 1% in hot water, can effective passive oxidation enzymatic activity, prevent the oxidized variable color of blue berry, blue berry is softened simultaneously, be conducive to making beating；Blueberry pulp adds the SO2 of pectase and 50mg/L, it is possible to promote leaching and the hydrolyzed pectin of anthocyania pigment so that the viscosity of the Yoghourt of making and color and luster are better, and mouthfeel is more smooth exquisiteness also；Fructus Mangifera Indicae carries out soak sugar process and boil so that Fructus Mangifera Indicae is fragrant and sweet good to eat；Simultaneously, abundant for fresh milk heating energy is made the abundant degeneration of the lactalbumin in milk, casein molecule is combined into network structure, fetter whey protein molecules, be conducive to curdled milk, then again postvaccinal Yoghourt gone to low temperature fermentation after-ripening in refrigerator, make the hydration of chymotrypsin strengthen, make Yoghourt improved texture, viscosity increase, in the process of low temperature after-ripening, promote that leaven produces aromatic substance simultaneously further；The present invention adopts fresh milk, blue berry as major ingredient, with the addition of the medicinal herb componentses such as Radix Rehmanniae simultaneously, has effect of clearing away heat and cooling blood, YIN nourishing and the production of body fluid promoting；Additionally, the adjuvants such as the Fructus Mangifera Indicae of present invention employing have the function of invigorating the stomach and promoting digestion, enriching yin and nourishing kidney。

Detailed description of the invention

A kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt, is made up of the raw material of following weight portion:

Fresh milk 400, blue berry 14, Fructus Mangifera Indicae 8, red wine 7, Fructus Mali Asiaticae 5, matcha powder 1, Radix Notoginseng 1, Radix Rehmanniae 1.2, Semen Raphani 0.8, gelatin 0.8, white sugar 10, pectase 0.14, leaven is appropriate, proper amount of salt, water are appropriate。

The preparation method of described a kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt, comprises the following steps:

(1) by after clean for blue berry surface clean, it is placed in the hot water of 95 DEG C blanching 5min, containing the Sal of 1% in hot water；Send into beater after blue berry temperature after blanching is dropped to 50 DEG C to pull an oar, after making beating, add the SO2 of pectase and 50mg/L, be incubated 2h under 50 DEG C of conditions to carry out enzymolysis in temperature；Being filtered by blue berry fruit juice after enzymolysis, gained filtrate stands 24h under the cryogenic conditions that temperature is 0 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby；

(2) by Radix Notoginseng, Radix Rehmanniae, the Semen Raphani water heating extraction of 8 times amount, filter, obtain Chinese medicine extraction liquid standby；

(3) white sugar and 2 times of water being mixed into pot, heating is completely dissolved to white sugar, is down to room temperature stand-by；Fructus Mangifera Indicae taking meat dice and be placed in above-mentioned sucrose solution when 4 DEG C leaching sugar 8h, then proceed to after big fire is boiled in pot, slow fire keeps boiling 8min, pulls out standby by Fructus Mangifera Indicae fourth, and residue sucrose solution is standby；

(4) red wine heating is brewed matcha powder after 45 DEG C, Fructus Mali Asiaticae is placed in above-mentioned tea wine solution and soaks 4h, take out Fructus Mali Asiaticae, Fructus Mali Asiaticae is taken sarcocarp, breaks into mud, standby；

(5) material after being processed in step (1), (2), (3), (4) mixes with fresh milk, gelatin, at 60 DEG C, homogenizing under 17MPa pressure；Again by above-mentioned mixed material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42 DEG C, the amount by 5% accesses leaven, aseptically coating-dividing sealing；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is 42 DEG C, when observation curdled milk is good after 3.5h, proceeds to and carries out low temperature afterripening fermentation 12h in 2 DEG C of refrigerators, to obtain final product。

Claims (2)

1. a Fructus Mangifera Indicae fruit grain blue berry Yoghourt, it is characterised in that be made up of the raw material of following weight portion:

Fresh milk 400-450, blue berry 14-15, Fructus Mangifera Indicae 8-10, red wine 7-8, Fructus Mali Asiaticae 5-6, matcha powder 1-2, Radix Notoginseng 1-1.2, Radix Rehmanniae 1.2-1.5, Semen Raphani 0.8-0.9, gelatin 0.8-0.9, white sugar 10-12, pectase 0.14-0.15, leaven are appropriate, proper amount of salt, water are appropriate。

2. the preparation method of a kind of Fructus Mangifera Indicae fruit grain blue berry Yoghourt according to claim 1, it is characterised in that comprise the following steps:

(1) by after clean for blue berry surface clean, it is placed in the hot water of 95 DEG C blanching 5min, containing the Sal of 1% in hot water；Send into beater after blue berry temperature after blanching is dropped to 50 DEG C to pull an oar, after making beating, add the SO2 of pectase and 50mg/L, be incubated 2-3h under 50 DEG C of conditions to carry out enzymolysis in temperature；Being filtered by blue berry fruit juice after enzymolysis, gained filtrate stands 24h under the cryogenic conditions that temperature is 0-4 DEG C, it is thus achieved that as clear as crystal blueberry juice is standby；

(2) by Radix Notoginseng, Radix Rehmanniae, the Semen Raphani water heating extraction of 8-10 times amount, filter, obtain Chinese medicine extraction liquid standby；

(3) white sugar and 2-3 times of water being mixed into pot, heating is completely dissolved to white sugar, is down to room temperature stand-by；Fructus Mangifera Indicae taking meat dice and be placed in above-mentioned sucrose solution when 4-7 DEG C leaching sugar 8-10h, then proceed to after big fire is boiled in pot, slow fire keeps boiling 8-10min, pulls out standby by Fructus Mangifera Indicae fourth, and residue sucrose solution is standby；

(4) red wine heating is brewed matcha powder after 45 DEG C, Fructus Mali Asiaticae is placed in above-mentioned tea wine solution and soaks 4-5h, take out Fructus Mali Asiaticae, Fructus Mali Asiaticae is taken sarcocarp, breaks into mud, standby；

(5) material after being processed in step (1), (2), (3), (4) mixes with fresh milk, gelatin, at 60 DEG C, homogenizing under 17MPa pressure；Again by above-mentioned mixed material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42-45 DEG C, the amount by 5% accesses leaven, aseptically coating-dividing sealing；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is 42 DEG C, when observation curdled milk is good after 3.5h, proceeds to and carries out low temperature afterripening fermentation 12-24h in 2-5 DEG C of refrigerator, to obtain final product。