CN105794972A - Tartary buckwheat fermented yoghourt and preparation method thereof - Google Patents
Tartary buckwheat fermented yoghourt and preparation method thereof Download PDFInfo
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- CN105794972A CN105794972A CN201410850737.2A CN201410850737A CN105794972A CN 105794972 A CN105794972 A CN 105794972A CN 201410850737 A CN201410850737 A CN 201410850737A CN 105794972 A CN105794972 A CN 105794972A
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Abstract
The invention relates to the technical field of fermented yoghourt and concretely relates to tartary buckwheat fermented yoghourt and a preparation method thereof. The tartary buckwheat fermented yoghourt comprises, by mass, 2-12% of tartary buckwheat, 5-15% of coconuts, 15-85% of fresh milk, 0.05-3% of fructo-oligosaccharide, 0.05-0.5% of an emulsifier, 0.1-3% of a thickening agent, 0.005-1% of a starter and the balance water. The tartary buckwheat fermented yoghourt has a pure tartary buckwheat fragrance and a unique coconut milk taste, has good effects on the human body, can improve human body probiotic content, can accelerate metabolism and has effects of expelling toxins and maintaining beauty.
Description
Technical field
The present invention relates to fermented yoghourt technical field, specifically a kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt and preparation method thereof.
Background technology
Radix Et Rhizoma Fagopyri Tatarici belongs to the dicotyledonous cereal crops of buckwheat, has significantly high nutrition and medical value.Containing substantial amounts of Flavonoid substances in Radix Et Rhizoma Fagopyri Tatarici, simultaneously possibly together with the functional components such as chiro-inositol, unsaturated fatty acid, there is good health-care effect.Radix Et Rhizoma Fagopyri Tatarici and Herba bromi japonici, Food Legume, fructus zizaniae caduciflorae, Semen setariae, Semen Maydis, Testa Tritici, Testa oryzae etc. are also called China's urgently health food leaved for development.Modern medicine study proves that Radix Et Rhizoma Fagopyri Tatarici has the multiple pharmacologically actives such as antioxidation, blood sugar lowering, blood fat reducing, antitumor.Semen Fagopyri Esculenti fermentation can make the macromolecular substances (starch, protein, fat and sugar) in Semen Fagopyri Esculenti resolve into simple material (organic acid, amino acids, alcohols, nucleic acid, bioactive substance etc.) under the effect of microorganism, thus Semen Fagopyri Esculenti nutrient substance can be made to be more conducive to digest and assimilate, and change the palatability of buckwheat foods.Research shows, the Yoghourt produced after fermentation has promotion human body and phosphorus, calcium, the absorption of ferrum, maintenance vitamin B group are balanced, alleviate lactose intolerance, improve intestinal microecology, reduce the generation of cholesterol and blood ammonia, prevention cardiovascular and hepatic disease, improve body immunity, various health-care of waiting for a long time anticancer, anti-ageing.
Yoghourt is generally with fresh milk or reconstituted milk for primary raw material, through homogenizing, pasteurize, a kind of fermented dairy product rich in probiotic bacteria prepared by the technique such as lactic acid bacteria fermentation.Yoghourt is good health-preserving beverage, it have overcome lactose inadaptation, reduce cholesterol, regulate constipation prevention bacillary, suppress the effect such as cancer, looks improving and the skin nourishing.Possibly together with a lot of vitamin in Yoghourt, wherein vitamin A and vitamin B2 are all of value to eyes；Aminoacid in Yoghourt is of value to hair；Simultaneously as Yoghourt can improve digestive function, it is prevented that constipation, it is suppressed that harmful substance such as phenol indole and aminated compounds produce in intestinal and accumulate, thus can prevent cell senescence, make skin fair and vigorous and graceful.
Current lactic acid bacteria product presents pluralistic trend, the Yoghourt of original flavor can not meet the demand of most consumers, the mouthfeel of people has developed into the Yoghourt of nowadays changeable taste from the Yoghourt of thick and heavy type mouthfeel, and increasingly paying attention to the health-care effect of Yoghourt product, the exploitation of Yoghourt product is considered as mouthfeel and healthy two aspects.
China Patent No. CN102302059A discloses a kind of tartary buckwheat oligosaccharide yoghourt, it is characterized in that being made up of following materials in percentage by mass: Radix Et Rhizoma Fagopyri Tatarici powder 0.1-10%, oligomeric isomaltose 0.1-10%, fresh milk 85-95% and appropriate conventional additive；Patent No. CN102835452A discloses with a kind of buckwheat tea yoghourt and preparation method thereof, has by following raw materials according: fresh milk, Radix Et Rhizoma Fagopyri Tatarici, rutosids tea, Testa sojae atricolor, lactic acid bacteria, gelatin, Folium Capsici, oligofructose, dextrinosan, water are prepared from by steps such as the preparation of Radix Et Rhizoma Fagopyri Tatarici tea juice, sterilization, allotment and inoculation fermentations.Patent No. CN103027125A discloses a kind of tartary buckwheat yoghourt and preparation method thereof, feed liquid includes the raw material of following weight portion: Radix Et Rhizoma Fagopyri Tatarici Rice & peanut milk 20-30 part, Radix Et Rhizoma Fagopyri Tatarici bud slurry 10-20 part, defatted milk 50-70 part, sweeting agent 3.01-6.02 part and stabilizer 0.1-0.5 part, the inoculum concentration of leaven is 3%-5%.
Summary of the invention
The invention discloses a kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt and preparation method thereof, it is therefore intended that provide a kind of Yoghourt prepared with Radix Et Rhizoma Fagopyri Tatarici and Coconut milk for fermenting raw materials；This Yoghourt contains pure Radix Et Rhizoma Fagopyri Tatarici fragrance and the taste of unique Coconut milk, and human body has good effect, can improve the content of the probiotics of human body class, accelerates metabolism, has the effect of eliminating toxin and beautifying the skin.
According to above-mentioned purpose, concrete technical scheme is proposed:
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material consists of by mass percentage: Radix Et Rhizoma Fagopyri Tatarici 2%-12%, Cortex cocois radicis 5-15%, fresh milk 15%-85%, oligofructose 0.05%-3%, emulsifying agent 0.05%-0.5%, thickening agent 0.1%-3%, leaven 0.005%-1% and excess water.
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici 4%-10%, Cortex cocois radicis 6-12%, fresh milk 20%-85%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-2.5%, leaven 0.08%-0.1% and excess water.
Described Radix Et Rhizoma Fagopyri Tatarici is prepared by Radix Et Rhizoma Fagopyri Tatarici powder or formulated by Radix Et Rhizoma Fagopyri Tatarici tea.
Described Cortex cocois radicis is Sucus Cocois, Coconut milk or to be sold coconut powder by market formulated.
The fresh milk of the defatted milk powder preparation that described fresh milk is fresh milk or market is sold.
Described emulsifying agent is that sucrose fatty acid ester, glyceryl monostearate are with any ratio mixing.
One or more in described thickening agent pectin, xanthan gum, locust bean gum, gelatin, carboxymethyl cellulose, sodium alginate, propylene glycol alginate, potato starch are with any ratio mixing.
Described leaven be include bacillus acidophilus, Lactobacillus bulgaricus mixes with the ratio of 1.5:2.8；Or lactobacillus casei, streptococcus thermophilus mix with the ratio of 2.2:1.2.
A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt: (1) by Radix Et Rhizoma Fagopyri Tatarici, Cortex cocois radicis, fresh milk, water in 50-70 DEG C, homogenizing under 15-20MPa；After homogenizing, being again heated to 100-110 DEG C and sterilize 1-3 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25-35 DEG C, time 24-32h；(2), after fermentation, cooling and fermentation liquid was to 10-15 DEG C of ripening 3-6 days；(3) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 30-35 DEG C, homogenizing under 15-20MPa；(4) by the fermentation liquid of step (3) after pasteurization, aseptic canning is carried out.
The present invention is more preferably:
When described Radix Et Rhizoma Fagopyri Tatarici is Radix Et Rhizoma Fagopyri Tatarici powder, Radix Et Rhizoma Fagopyri Tatarici powder is added 30-45 DEG C of water mix homogeneously by it；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 4%-6%, and amount of water is 2-4 times of Radix Et Rhizoma Fagopyri Tatarici powder, take just dissolve do few amount of water；When described Radix Et Rhizoma Fagopyri Tatarici is Radix Et Rhizoma Fagopyri Tatarici tea, its addition is 8%-10%；Described percentage ratio is the mass percent accounting for raw material.
When described Cortex cocois radicis is Sucus Cocois, its addition is 10%-12%；When described Cortex cocois radicis is Coconut milk, its addition is 8%-10%, thickening agent 1%-1.5%；When described Cortex cocois radicis is coconut powder, coconut powder is added 30-45 DEG C of water mix homogeneously by it；Wherein coconut powder addition is 6%-8%, and amount of water is 2-4 times of coconut powder, take just dissolve do few amount of water；Described percentage ratio is the percent mass accounting for raw material.
When described fresh milk is fresh milk, its addition is 75%-85%；When described fresh milk is defatted milk powder, defatted milk powder is added 100 DEG C of water mix homogeneously by it；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 20%-25%, and amount of water is 2-4 times of defatted milk powder, take just dissolve do few amount of water；Described percentage ratio is the percent mass accounting for raw material.
The present invention has the beneficial effects that: (1) present invention prepares the Yoghourt product of the taste with Radix Et Rhizoma Fagopyri Tatarici fragrance and unique Coconut milk with Radix Et Rhizoma Fagopyri Tatarici and Cortex cocois radicis taste raw material；Nutritious, flavor coordination is full, and mouthfeel is good；(2) the invention solves two kinds of entirely different Cortex cocois radiciss of local flavor and Radix Et Rhizoma Fagopyri Tatarici preparation is Yoghourt, after the two combines, it is difficult to the mouthfeel realized；For the addition of Cortex cocois radicis and Radix Et Rhizoma Fagopyri Tatarici, inventor's great many of experiments shows: when cococut addition is on the low side or higher, Cortex cocois radicis local flavor can be brought not prominent to finished product or mouthfeel is excessively greasy；When Radix Et Rhizoma Fagopyri Tatarici raw material is on the low side or higher, finished product has Radix Et Rhizoma Fagopyri Tatarici taste distinct issues, the problem such as taste having Chinese crude drug time serious；Finally determine the formula of the best, reasonably arrange in pairs or groups, make the Yoghourt of the dense uniqueness of taste；(3), except the present invention has strict demand except required raw material dosage, preparation method is identical with conventional method；Preparation method is relatively easy, is beneficial to large-scale production.
Detailed description of the invention
Detailed operating procedure is set forth below according to present invention；
Example 1,
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici powder 4%-6%, Cortex cocois radicis 6%-8%, fresh milk 20%-25%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-2.5%, leaven 0.08%-0.1% and excess water.
A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt: (1) its Radix Et Rhizoma Fagopyri Tatarici powder is added 30-45 DEG C of water mix homogeneously；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 4%, and amount of water is 2 times of Radix Et Rhizoma Fagopyri Tatarici powder；30-45 DEG C of water mix homogeneously is added during by coconut powder；Amount of water is 2 times of coconut powder；(2) by Radix Et Rhizoma Fagopyri Tatarici, Cortex cocois radicis, fresh milk, water in 50-70 DEG C, homogenizing under 15-20MPa；After homogenizing, being again heated to 110 DEG C and sterilize 1 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25 DEG C, time 24h；(3), after fermentation, cooling and fermentation liquid was to 10 DEG C of ripenings 6 days；(4) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 35 DEG C, homogenizing under 15MPa；(5) by the fermentation liquid of step (4) after pasteurization, aseptic canning is carried out.
Example 2,
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici tea 8%-10%, Cortex cocois radicis 10%-12%, fresh milk 20%-85%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-2.5%, leaven 0.08%-0.1% and excess water.
A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt: (1) by Radix Et Rhizoma Fagopyri Tatarici, Cortex cocois radicis, fresh milk, water in 70 DEG C, homogenizing under 20MPa；After homogenizing, being again heated to 110 DEG C and sterilize 1 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25 DEG C, time 32h；(2), after fermentation, cooling and fermentation liquid was to 15 DEG C of ripenings 3 days；(3) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 35 DEG C, homogenizing under 15MPa；(4) by the fermentation liquid of step (3) after pasteurization, aseptic canning is carried out.
Example 3,
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici powder 4%-6%, Coconut milk 8%-10%, fresh milk 20%-85%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-1.5%, leaven 0.08%-0.1% and excess water.
A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt: (1) its Radix Et Rhizoma Fagopyri Tatarici powder is added 45 DEG C of water mix homogeneously；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 4%, and amount of water is 2 times of Radix Et Rhizoma Fagopyri Tatarici powder；(2) by Radix Et Rhizoma Fagopyri Tatarici, Coconut milk, fresh milk, water in 50 DEG C, homogenizing under 20MPa；After homogenizing, being again heated to 110 DEG C and sterilize 1 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25-35 DEG C, time 32h；(3), after fermentation, cooling and fermentation liquid was to 15 DEG C of ripenings 6 days；(4) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 35 DEG C, homogenizing under 20MPa；(5) by the fermentation liquid of step (4) after pasteurization, aseptic canning is carried out.
Example 4,
A kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici tea 8%-10%, Coconut milk 8%-10%, fresh milk 20%-85%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-1.5%, leaven 0.08%-0.1% and excess water.
A kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt: (1) by Radix Et Rhizoma Fagopyri Tatarici, Cortex cocois radicis, fresh milk, water in 50 DEG C, homogenizing under 15MPa；After homogenizing, being again heated to 100 DEG C and sterilize 1 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25 DEG C, time 24h；(2), after fermentation, cooling and fermentation liquid was to 10 DEG C of ripenings 3 days；(3) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 30 DEG C, homogenizing under 15MPa；(4) by the fermentation liquid of step (3) after pasteurization, aseptic canning is carried out.
Prepare product according to example 4 and the present invention carried out Analyses Methods for Sensory Evaluation Results:
Claims (7)
1. a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: its raw material consists of by mass percentage: Radix Et Rhizoma Fagopyri Tatarici 2%-12%, Cortex cocois radicis 5-15%, fresh milk 15%-85%, oligofructose 0.05%-3%, emulsifying agent 0.05%-0.5%, thickening agent 0.1%-3%, leaven 0.005%-1% and excess water.
2. a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: its raw material is preferably by mass percentage: Radix Et Rhizoma Fagopyri Tatarici 4%-10%, Cortex cocois radicis 6-12%, fresh milk 20%-85%, oligofructose 1%-2%, emulsifying agent 0.1%-0.3%, thickening agent 1%-2.5%, leaven 0.08%-0.1% and excess water.
3. a kind of Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt according to claim 1, it is characterised in that: described Radix Et Rhizoma Fagopyri Tatarici is prepared by Radix Et Rhizoma Fagopyri Tatarici powder or formulated by Radix Et Rhizoma Fagopyri Tatarici tea；Described Cortex cocois radicis is Sucus Cocois, Coconut milk or to be sold coconut powder by market formulated；The fresh milk of the defatted milk powder preparation that described fresh milk is fresh milk or market is sold；Described emulsifying agent is that sucrose fatty acid ester, glyceryl monostearate are with any ratio mixing；One or more in described thickening agent pectin, xanthan gum, locust bean gum, gelatin, carboxymethyl cellulose, sodium alginate, propylene glycol alginate, potato starch are with any ratio mixing；Described leaven be include bacillus acidophilus, Lactobacillus bulgaricus mixes with the ratio of 1.5:2.8；Or lactobacillus casei, streptococcus thermophilus mix with the ratio of 2.2:1.2.
4. the preparation method of a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: (1) by Radix Et Rhizoma Fagopyri Tatarici, Cortex cocois radicis, fresh milk, water in 50-70 DEG C, homogenizing under 15-20MPa；After homogenizing, being again heated to 100-110 DEG C and sterilize 1-3 minute, be cooled to room temperature and be followed by zymocyte and carry out fermentation culture under sealing state, fermentation temperature is 25-35 DEG C, time 24-32h；(2), after fermentation, cooling and fermentation liquid was to 10-15 DEG C of ripening 3-6 days；(3) fermentation liquid after curing adds oligofructose, emulsifying agent, thickening agent at 30-35 DEG C, homogenizing under 15-20MPa；(4) by the fermentation liquid of step (3) after pasteurization, aseptic canning is carried out.
5. a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: by raw materials used more preferably: when described Radix Et Rhizoma Fagopyri Tatarici is Radix Et Rhizoma Fagopyri Tatarici powder, Radix Et Rhizoma Fagopyri Tatarici powder is added 30-45 DEG C of water mix homogeneously by it；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 4%-6%, and amount of water is 2-4 times of Radix Et Rhizoma Fagopyri Tatarici powder, take just dissolve do few amount of water；When described Radix Et Rhizoma Fagopyri Tatarici is Radix Et Rhizoma Fagopyri Tatarici tea, its addition is 8%-10%；Described percentage ratio is the mass percent accounting for raw material.
6. a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: by raw materials used more preferably: when described Cortex cocois radicis is Sucus Cocois, its addition is 10%-12%；When described Cortex cocois radicis is Coconut milk, its addition is 8%-10%, thickening agent 1%-1.5%；When described Cortex cocois radicis is coconut powder, coconut powder is added 30-45 DEG C of water mix homogeneously by it；Wherein coconut powder addition is 6%-8%, and amount of water is 2-4 times of coconut powder, take just dissolve do few amount of water；Described percentage ratio is the percent mass accounting for raw material.
7. a Radix Et Rhizoma Fagopyri Tatarici fermented yoghourt, it is characterised in that: by raw materials used more preferably: when described fresh milk is fresh milk, its addition is 75%-85%；When described fresh milk is defatted milk powder, defatted milk powder is added 100 DEG C of water mix homogeneously by it；Wherein Radix Et Rhizoma Fagopyri Tatarici addition is 20%-25%, and amount of water is 2-4 times of defatted milk powder, take just dissolve do few amount of water；Described percentage ratio is the percent mass accounting for raw material.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN109380508A (en) * | 2018-10-29 | 2019-02-26 | 武汉轻工大学 | A kind of purple sweet potato tartary buckwheat composite fermentation cream and preparation method thereof |
| 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 |
| CN111149863A (en) * | 2020-02-19 | 2020-05-15 | 上海宝珠餐饮有限公司 | Fermented glutinous rice yoghourt and preparation method thereof |
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| CN1919016A (en) * | 2006-07-03 | 2007-02-28 | 华南农业大学 | Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method |
| CN102302059A (en) * | 2011-09-29 | 2012-01-04 | 七彩云乳业股份有限公司 | Tartary buckwheat oligosaccharide yoghourt |
| CN103027125A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat yoghourt and preparation method thereof |
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- 2014-12-31 CN CN201410850737.2A patent/CN105794972A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1919016A (en) * | 2006-07-03 | 2007-02-28 | 华南农业大学 | Coconut milk simultaneous fermentation type active lactic acid bacteria beverage and its preparation method |
| CN102302059A (en) * | 2011-09-29 | 2012-01-04 | 七彩云乳业股份有限公司 | Tartary buckwheat oligosaccharide yoghourt |
| CN103027125A (en) * | 2012-12-25 | 2013-04-10 | 成都大学 | Tartary buckwheat yoghourt and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307080A (en) * | 2017-07-31 | 2017-11-03 | 东北农业大学 | A kind of method for production of functional form rice bran Yoghourt |
| CN109380508A (en) * | 2018-10-29 | 2019-02-26 | 武汉轻工大学 | A kind of purple sweet potato tartary buckwheat composite fermentation cream and preparation method thereof |
| 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 |
| CN111149863A (en) * | 2020-02-19 | 2020-05-15 | 上海宝珠餐饮有限公司 | Fermented glutinous rice yoghourt and preparation method thereof |
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