CN105875834A - Ginkgo sour milk and preparation method - Google Patents
Ginkgo sour milk and preparation method Download PDFInfo
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- CN105875834A CN105875834A CN201610286296.7A CN201610286296A CN105875834A CN 105875834 A CN105875834 A CN 105875834A CN 201610286296 A CN201610286296 A CN 201610286296A CN 105875834 A CN105875834 A CN 105875834A
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- ginkgo
- sour milk
- milk
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Classifications
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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
- 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 ginkgo sour milk and a preparation method, and belongs to the technical field of sour milk. Each 1000 kg of the ginkgo sour milk comprises the following raw materials in parts by weight: 990-996 kg of milk, 1-3 kg of stabilizer, 5-8 kg of ginkgo juice, 60-80 kg of white granulated sugar and 4-6 kg of fructo oligosaccharide. The ginkgo sour milk realizes the scientific and organic fusion of ginkgo and milk. In a processing process, the obtained ginkgoes are all subjected to strict preprocessing which comprises the working procedures of picking up, peeling, soaking, defibrination, enzymolysis and the like, animal and plant in the ginkgo sour milk are perfectly complemented, the mineral substance content of the ginkgo sour milk is very rich, and the ginkgo sour milk contains almost all known vitamins. The ginkgo sour milk is free from roughness and has the advantages of aromatic flavor, clear characteristics and mellow taste, so that the ginkgo sour milk can strengthen the brain, is beneficial for the intelligence, can build a body and is suitable for people of all age groups, especially the middle aged and the elderly people, to drink.
Description
Technical field
The present invention relates to a kind of ginkgoic acid milk and preparation method, belong to Yoghourt processing technique field.
Background technology
Lac Bovis seu Bubali is the liquid food that a kind of nutrition is the most complete, nutritive value is the highest.Its contain rich in protein,
Fat, carbohydrate, calcium, phosphorus, ferrum and various constant, mcg vitamin, enzyme etc., be easiest to by human body
Digest and assimilate.
Ginkgo nut is nutritious, containing crude fat 2.16%, and starch 62.4%, sucrose 5.2%, reducing sugar 1.1%,
Nucleoprotein 0.26%, mineral 3%, crude fibre 1.2%.And vitamin C 66.8～129.2mg/100g, dimension
E.17～8.05mg/100g, riboflavin, Hu Luosu, carotenoid, anthocyanidin raw element, additionally contains 17
Plant aminoacid, Ginnol (10-29 alkanol), bilobanone, Octacosanol, B-sitosterol, stigmasterol, life
Alkaloids etc..Trace element has Fe, Cu, Mn, Zn and macroelement Ca, Mg etc..There is the highest edible valency
Value.Edible ginkgo nut can be with bacteriostasis and sterilization, disease of dispelling cough-relieving, waterlogging-resistant presses down worm, and leukorrhagia stopping is turbid and reduces serum cholesterol.
It addition, Semen Ginkgo can reduce level of lipid, reduce freckle, moist skin, beautiful appearance.Folium Ginkgo
In flavonoid glycoside and flavonol be all the street cleaner of free radical, skin corium cell can be protected, improve blood circulation,
Prevent cell oxidized generation wrinkle.Semen Ginkgo is one of medical herbs with resistant activity gene ability, and Semen Ginkgo is in protection
Lipid (ingredient of cell membrane) is the most effective from free radical injury aspect.
Summary of the invention
The present invention provides a kind of ginkgoic acid milk and preparation method, makes Yoghourt have health care, in being more suitable for
Old people uses.
The present invention realizes with following technical scheme: a kind of ginkgoic acid milk, it is characterised in that: by preparation
1000kg ginkgoic acid milk meter, its raw material consists of: Lac Bovis seu Bubali 990～996kg, stabilizer 1～3kg, Semen Ginkgo
Juice 5～8kg, white sugar 60～80kg, oligofructose 4-6kg；
Described stabilizer is that hydroxypropyl PASELLI EASYGEL, pectin are in the mixture of the ratio mixing of 1:1.5；
The preparation method of described gingko juice is, is shelled by Semen Ginkgo and the fresh ginkgo nut of clothing soaks 4 hours, add 2
Times water mill slurry, cross 200 mesh sieves slagging-off, then obtain after adding enzymolysis solution enzymolysis.
2, the preparation method of ginkgoic acid milk described in a kind of claim 1, it is characterised in that specifically comprise the following steps that
1, by shell and clothing fresh ginkgo nut soak 4 hours, add 2 times water mill slurry, cross 200 mesh sieves slagging-off,
Semen Ginkgo enzymolysis solution is obtained after adding enzymolysis solution enzymolysis again, standby；
2, Lac Bovis seu Bubali is added oligofructose and is preheated to 40-50 DEG C, standby；
3, white sugar and stabilizer are dissolved, standby；
4, by the Semen Ginkgo enzymolysis solution of step 1 gained, step 2 preheating Lac Bovis seu Bubali together with the lysate of step 3
Add emulsifying in emulsion tank；
5, filtration is sheared；
6, ＜ 10 DEG C it is cooled to；
7, in quantitative pot, add Lac Bovis seu Bubali to stir；
8, sterilization after fermentation；
9, packaging；
10, cold preservation.
Ginkgo nut rich in nutritive value, have lung moistening the kidney invigorating, reinforcing the heart QI invigorating, relieving cough and asthma, life lengthening,
The effects such as arresting seminal emission primordial QI reinforcing, the ginkgo beverage prepared with ginkgo nut, the most with health role, also there is uniqueness
Local flavor.Ginkgoic acid milk is just by Semen Ginkgo and milk perfect adaptation, it is achieved thereby that the carrying of idiotrophic and effect
Rise.
The invention has the beneficial effects as follows, ginkgoic acid milk achieves the science of Semen Ginkgo and milk, organically blends.?
In the course of processing, gained Semen Ginkgo all have passed through strict pretreatment, including choosing, remove the peel, soak, defibrination,
The operations such as enzymolysis, animals and plants have reached perfect complementation wherein, and its content of mineral substances is the abundantest, and contains
The almost all of vitamin being currently known.Ginkgoic acid milk without harsh feeling, and aromatic flavor, feature are clearly demarcated,
Mellow in taste.Therefore can supplementing the brain, Fructus Alpiniae Oxyphyllae, be healthy and strong, be suitable for each stratum personage particularly middle-aged and elderly people drink.
Detailed description of the invention
The method further illustrating the present invention below in conjunction with embodiment
Embodiment 1
Raw material: based on preparation 1000kg ginkgoic acid milk, its raw material consists of: Lac Bovis seu Bubali 990kg, stable
Agent 2kg, gingko juice 8kg, white sugar 80kg, oligofructose 4kg.
Preparation technology: each main ingredient addition sequence is that preheating milk adds Semen Ginkgo enzymolysis solution with white sugar.
Overall process uses the softening water of water process for producing, including washing away pipeline, container, milk churn and scrubbing ethanol examination
Test with test tube, pipet water.
Quantitative pot is finally slowly added to remaining milk, opens stirring simultaneously.
Sterilization flow process and parameter: dispensing section preheating of mixed material homogenizing sterilization cooling grog tank is equal
Matter, pressure >=16MPa, pasteurize, fermentation temperature 42 DEG C, it is cooled to less than 10 DEG C.
Freezer state modulator temperature of ice house≤10 DEG C.
The quality index preparing product is as follows:
2.1 organoleptic indicators (are shown in Table one)
Table one ginkgoic acid milk organoleptic indicator
| Project | Index |
| Color and luster | There is the color and luster being consistent with adding ingredient |
| Flavour and abnormal smells from the patient | There is the taste abnormal smells from the patient being consistent with adding ingredient, free from extraneous odour |
| Structural state | Tissue is fine and smooth, uniform, and no whey separates out；There is the distinctive structural state of adding ingredient |
2.2 physical and chemical indexs (are shown in Table two)
Table two ginkgoic acid milk physical and chemical index
2.3 sanitary indexs (are shown in Table three)
Table three ginkgoic acid milk sanitary index
2.4 lactic acid bacteria numbers (are shown in Table four)
Table four ginkgoic acid milk lactic acid bacteria number index
| Project | Limitation [CFU/g (mL)] |
| Lactic acid bacteria number >= | 1×106 |
Claims (2)
1. a ginkgoic acid milk, it is characterised in that: based on preparation 1000kg ginkgoic acid milk, its raw material group
Become: Lac Bovis seu Bubali 990～996kg, stabilizer 1～3kg, gingko juice 5～8kg, white sugar 60～80kg, low
Polyfructose. 4-6kg；
Described stabilizer is that hydroxypropyl PASELLI EASYGEL, pectin are in the mixture of the ratio mixing of 1:1.5；
The preparation method of described gingko juice is, is shelled by Semen Ginkgo and the fresh ginkgo nut of clothing soaks 4 hours, add 2
Times water mill slurry, cross 200 mesh sieves slagging-off, then obtain after adding enzymolysis solution enzymolysis.
2. the preparation method of ginkgoic acid milk described in a claim 1, it is characterised in that specifically comprise the following steps that
(1), by shell and clothing fresh ginkgo nut soak 4 hours, add 2 times water mill slurry, cross 200 mesh sieves remove
Slag, then obtain Semen Ginkgo enzymolysis solution after adding enzymolysis solution enzymolysis, standby；
(2), by Lac Bovis seu Bubali add oligofructose and be preheated to 40-50 DEG C, standby；
(3), white sugar and stabilizer are dissolved, standby；
(4), by the Semen Ginkgo enzymolysis solution of step 1 gained, the preheating Lac Bovis seu Bubali of step 2 and the lysate one of step 3
Rise and add emulsifying in emulsion tank；
(5), filtration is sheared；
(6) ＜ 10 DEG C, it is cooled to；
(7), in quantitative pot, add Lac Bovis seu Bubali to stir；
(8), sterilization after fermentation；
(9), packaging；
(10), cold preservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610286296.7A CN105875834A (en) | 2016-04-29 | 2016-04-29 | Ginkgo sour milk and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610286296.7A CN105875834A (en) | 2016-04-29 | 2016-04-29 | Ginkgo sour milk and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875834A true CN105875834A (en) | 2016-08-24 |
Family
ID=56703275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610286296.7A Pending CN105875834A (en) | 2016-04-29 | 2016-04-29 | Ginkgo sour milk and preparation method |
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| Country | Link |
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| CN (1) | CN105875834A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212095A (en) * | 2017-05-18 | 2017-09-29 | 镇江市智海食品有限公司 | A kind of gingko high calcium milk beverage and preparation method thereof |
| CN109820039A (en) * | 2019-04-11 | 2019-05-31 | 南京财经大学 | A kind of ginkgo yogurt and preparation method thereof |
| CN110999970A (en) * | 2019-12-24 | 2020-04-14 | 徐州绿健乳品饮料有限公司 | Yogurt with brain strengthening and intelligence benefiting effects and preparation method thereof |
-
2016
- 2016-04-29 CN CN201610286296.7A patent/CN105875834A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107212095A (en) * | 2017-05-18 | 2017-09-29 | 镇江市智海食品有限公司 | A kind of gingko high calcium milk beverage and preparation method thereof |
| CN107212095B (en) * | 2017-05-18 | 2019-12-31 | 镇江市智农食品有限公司 | Ginkgo high-calcium milk beverage and preparation method thereof |
| CN109820039A (en) * | 2019-04-11 | 2019-05-31 | 南京财经大学 | A kind of ginkgo yogurt and preparation method thereof |
| CN110999970A (en) * | 2019-12-24 | 2020-04-14 | 徐州绿健乳品饮料有限公司 | Yogurt with brain strengthening and intelligence benefiting effects and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |