CN105831247A - Quinoa healthcare honey yoghourt and preparation method thereof - Google Patents
Quinoa healthcare honey yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN105831247A CN105831247A CN201610256698.2A CN201610256698A CN105831247A CN 105831247 A CN105831247 A CN 105831247A CN 201610256698 A CN201610256698 A CN 201610256698A CN 105831247 A CN105831247 A CN 105831247A
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- milk
- yoghourt
- quinoa
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- mel
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
Abstract
The invention discloses quinoa healthcare honey yoghourt and a preparation method thereof. The quinoa healthcare honey yoghourt comprises the following raw materials in parts by weight: 180-220 parts of fresh milk, 20-30 parts of pitaya, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghurt starter powder, 1-3 parts of gelatin, 1-3 parts of quinoa, 1-3 parts of tangerine seeds, 1-3 parts of fresh peas, 2-4 parts of apple and 1-3 parts of cauliflower. Through the technology disclosed by the invention, the prepared honey yoghourt has good flavor and mouthfeel; and by adopting the quinoa, peas and the like as raw materials, the prepared yoghourt also has the healthcare effects of enhancing body functions and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Quinoa health-care honey Yoghourt and preparation method thereof.
Background technology
Due to the rich in nutrition content of Mel, its a large amount of reducing sugar contained can transform into lactic acid, the conversion of promotion macromolecular substances, and also can play interpolation sucrose during common sour milk produces increases sweet taste, mitigation acidity, improves the effects such as viscosity simultaneously.Fermented honey Yoghourt is to utilize food biotechnology, use the principle of fermentable, with Mel as primary carbon source, skimmed milk powder is main nitrogen, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for lactic acid, the nutrition of a kind of existing common sour milk of formation and local flavor by what Mel enriched, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the novel Yoghourt of the two double nutrition and health care simultaneously, be a kind of milk product with broad prospects for development.Therefore, the nutrition of fermented honey Yoghourt is abundanter, and has higher health value.Honey milk combines, and had both reduced the consumption of milk, and provided a good approach for Mel deep processing again.Honey acidophilus milk increases the distinctive nutritional labeling of Mel and health-care effect in the original trophic structure of Yoghourt, is a kind of all-ages nutrient and healthcare products.
Mel contains a variety of nutritional labeling, wherein most with saccharide, and content reaches more than 75%, and its contained organic acid, and " material such as enzyme, shows certain biocidal property, has an impact Yoghourt fermentation.
Mel contains multiple organic acid, and being dissolved in water is acidity, will affect the growth of strain as being added directly into raw milk and cause part lactoprotein degeneration and affect the quality of Yoghourt..
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 Quinoa health-care honey Yoghourt and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Quinoa health-care honey Yoghourt, the weight proportion between each raw material components is: fresh milk 180-220, red heart Hylocereus undatus 20-30, pectase 0.02-0.05, Mel 13-17, sucrose 7-9, Yoghourt mycopowder 4-6, gelatin 1-3, Quinoa 1-3, Fructus Citri tangerinae seed 1-3, fresh pea 1-3, Fructus Mali pumilae 2-4, Herba Astragali Sinici 1-3.
The preparation method of described honey acidophilus milk, comprises the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by Quinoa, the water of Fructus Citri tangerinae seed mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By fresh pea, Fructus Mali pumilae, the water of Herba Astragali Sinici mixing addition 1-2 times, filter after making beating, obtain fruice；Medicine juice and fruice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, the calcium carbonate adding 3-5% after being diluted by the water adding 4-6% in Mel stirs, and stands neutralization in 10-20 minute, wherein adds the washing water of rice of 2-3% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10-12 minute；
Four, take the fresh milk of 10%, this fresh milk adds Yoghourt mycopowder, 37 DEG C of quiescent culture mixed bacteria after 12-14 hour, after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42-45 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41-43 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately, obtain Quinoa health-care honey Yoghourt after producing curdled milk.
The invention have the advantage that the rich in nutrition content due to Mel, its a large amount of reducing sugar contained can transform into lactic acid, the conversion of promotion macromolecular substances, also can play interpolation sucrose during common sour milk produces increases sweet taste, mitigation acidity, improves the effects such as viscosity simultaneously.Fermented honey Yoghourt is to utilize food biotechnology, use the principle of fermentable, with Mel as primary carbon source, skimmed milk powder is main nitrogen, under the effect of multiple enzyme, through lactic acid bacteria fermentation, saccharide converted for lactic acid, the nutrition of a kind of existing common sour milk of formation and local flavor by what Mel enriched, there are again the peculiar delicate fragrance of Mel and sour-sweet taste, there is the novel Yoghourt of the two double nutrition and health care simultaneously, be a kind of milk product with broad prospects for development.Therefore, the nutrition of fermented honey Yoghourt is abundanter, and has higher health value.Honey milk combines, and had both reduced the consumption of milk, and provided a good approach for Mel deep processing again.Honey acidophilus milk increases the distinctive nutritional labeling of Mel and health-care effect in the original trophic structure of Yoghourt, is a kind of all-ages nutrient and healthcare products.
Mel contains a variety of nutritional labeling, wherein most with saccharide, and content reaches more than 75%, and its contained organic acid, and " material such as enzyme, shows certain biocidal property, has an impact Yoghourt fermentation.
Mel contains multiple organic acid, and being dissolved in water is acidity, will affect the growth of strain as being added directly into raw milk and cause part lactoprotein degeneration and affect the quality of Yoghourt,
The honey acidophilus milk that present invention process is made, raciness, mouthfeel is good, and uses Quinoa, Semen Pisi sativi etc. as raw material so that the Yoghourt worked it out has been also equipped with the health-care effecies such as enhancing body function.
Detailed description of the invention
A kind of Quinoa health-care honey Yoghourt, the weight proportion between each raw material components is: fresh milk 180, red heart Hylocereus undatus 20, pectase 0.02, Mel 13, sucrose 7, Yoghourt mycopowder 4, gelatin 1, Quinoa 1, Fructus Citri tangerinae seed 1, fresh pea 1, Fructus Mali pumilae 2, Herba Astragali Sinici 1.
The preparation method of described honey acidophilus milk, comprises the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by Quinoa, the water of Fructus Citri tangerinae seed mixing addition 3 times, after big fire is boiled, cold filtration, medicine juice is obtained；By fresh pea, Fructus Mali pumilae, the water of Herba Astragali Sinici mixing addition 1 times, filter after making beating, obtain fruice；Medicine juice and fruice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, after being diluted by the water adding 4% in Mel, the calcium carbonate of addition 3% stirs, and stands neutralization in 10 minutes, wherein adds the washing water of rice of 2% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10 minutes；
Four, taking the fresh milk of 10%, add Yoghourt mycopowder in this fresh milk, 37 DEG C of quiescent culture are after 12 hours, the mixed bacteria after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately, obtain Quinoa health-care honey Yoghourt after producing curdled milk.
Claims (2)
1. a Quinoa health-care honey Yoghourt, it is characterised in that: the weight proportion between each raw material components is: fresh milk 180-220, red heart Hylocereus undatus 20-30, pectase 0.02-0.05, Mel 13-17, sucrose 7-9, Yoghourt mycopowder 4-6, gelatin 1-3, Quinoa 1-3, Fructus Citri tangerinae seed 1-3, fresh pea 1-3, Fructus Mali pumilae 2-4, Herba Astragali Sinici 1-3.
The preparation method of honey acidophilus milk the most according to claim 1, it is characterised in that: comprise the following steps:
One, the saline putting into 1% after being cleaned by red heart Hylocereus undatus soaked after ten minutes, pulled out, drains, be placed on blanching 5 minutes under the conditions of temperature is 95 DEG C after clear water washing；Pulling out after blanching, flowing water is lowered the temperature, and making beating adds pectase afterwards after 8 layers of filtered through gauze, is incubated 3 hours, obtains Dragonfruit Juice under the conditions of temperature is 50 DEG C；
Two, by Quinoa, the water of Fructus Citri tangerinae seed mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By fresh pea, Fructus Mali pumilae, the water of Herba Astragali Sinici mixing addition 1-2 times, filter after making beating, obtain fruice；Medicine juice and fruice are mixed, after 10 layers of filtered through gauze, obtains nutritional solution；
Three, the calcium carbonate adding 3-5% after being diluted by the water adding 4-6% in Mel stirs, and stands neutralization in 10-20 minute, wherein adds the washing water of rice of 2-3% in water；Mel after standing is placed under 70 DEG C of environment, ultrasonic sterilization 10-12 minute；
Four, take the fresh milk of 10%, this fresh milk adds Yoghourt mycopowder, 37 DEG C of quiescent culture mixed bacteria after 12-14 hour, after being activated；Then, continuous 3 times this mixed bacteria carried out 37 DEG C, the activation of 24h spread cultivation, the fermentation liquid after being tamed, during activation spreads cultivation, add the Mel after sterilizing according to the gradient of 3%, 6%, 9% successively；
Five, by adding Dragonfruit Juice, nutritional solution, pectin, sucrose and remaining Mel in the fresh milk of remaining 90%, stirring evenly, allotment obtains raw milk；Raw milk is heated to about 95 DEG C, is incubated 5 minutes, is subsequently cooled to 42-45 DEG C；Adding fermentation liquid in raw milk after cooling to inoculate, postvaccinal raw milk puts into ferment at constant temperature in the temperature of 41-43 DEG C, moves into the refrigerator that temperature is 4 DEG C, after-ripening 24 hours immediately, obtain Quinoa health-care honey Yoghourt after producing curdled milk.
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| CN201610256698.2A CN105831247A (en) | 2016-04-25 | 2016-04-25 | Quinoa healthcare honey yoghourt and preparation method thereof |
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| CN201610256698.2A CN105831247A (en) | 2016-04-25 | 2016-04-25 | Quinoa healthcare honey yoghourt and preparation method thereof |
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| CN105831247A true CN105831247A (en) | 2016-08-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106550992A (en) * | 2016-11-18 | 2017-04-05 | 青海金祁连乳业有限责任公司 | A kind of Yoghourt containing golden red fruit and preparation method thereof |
| CN106615119A (en) * | 2016-11-11 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Quinoa-containing yoghurt and making method for same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104026231A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Rice-flavored yoghourt and preparation method thereof |
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
-
2016
- 2016-04-25 CN CN201610256698.2A patent/CN105831247A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549003A (en) * | 2013-10-25 | 2014-02-05 | 苏州农业职业技术学院 | Honey-waxberry yoghourt and production method thereof |
| CN104026231A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Rice-flavored yoghourt and preparation method thereof |
| CN104247764A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit yogurt and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 华景清等: "蜂蜜杨梅酸奶的工艺研究", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615119A (en) * | 2016-11-11 | 2017-05-10 | 青海金祁连乳业有限责任公司 | Quinoa-containing yoghurt and making method for same |
| CN106550992A (en) * | 2016-11-18 | 2017-04-05 | 青海金祁连乳业有限责任公司 | A kind of Yoghourt containing golden red fruit and preparation method thereof |
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Application publication date: 20160810 |
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