CN105901137A - Purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves and preparation method thereof - Google Patents
Purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves and preparation method thereof Download PDFInfo
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- CN105901137A CN105901137A CN201610350612.2A CN201610350612A CN105901137A CN 105901137 A CN105901137 A CN 105901137A CN 201610350612 A CN201610350612 A CN 201610350612A CN 105901137 A CN105901137 A CN 105901137A
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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
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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
- A23C9/133—Fruit or vegetables
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Abstract
The invention discloses purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves. The fermented yoghourt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of dried skim milk, 20-30 parts of watermelons, 8-10 parts of cape gooseberry, 3-5 parts of green plum, 4-6 parts of peameal, 2-4 parts of durian pulp, 1-2 parts of pine kernel meal, 4-5 parts of fresh rhizoma phragmitis, 3-4 parts of lupulus, 2-3 parts of flaxseed, 5-7 parts of lotus seed, 10-12 parts of glucose, a proper amount of streptococcus thermophilus and a proper amount of lactobacillus bulgaricus. According to the purple sweet potato fermented yoghourt disclosed by the invention, purple sweet potato powder is subjected to micro-hole treatment in the production process, so that the purple sweet potato powder is complete in fermentation, and the yield is increased. Meanwhile, the obtained purple sweet potato yoghourt is fine in tissues, uniform in texture, moderate in sweetness and sourness, uniform in color and moderate in viscosity. Due to adding of materials such as watermelons and cape gooseberry and the like, the fermented yoghourt is enriched in nutritive materials, so that the product is comprehensive in nutrition and can achieve the health effects of inducing diuresis and soothing nerves when matched with the fresh rhizoma phragmitis and lupulus.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of diuresis and calm the nerves purple potato fermented yoghourt and preparation side thereof
Method.
Background technology
Our people has the custom of edible sweet potato always, but the most fewer to the understanding of purple potato, and purple potato is black as one
Look food, has the highest nutritive value, health care and wide DEVELOPMENT PROSPECT.Purple mountain, potato original name river is purple, has another name called purple sweet
Potato, purple sweet potato, belong to Convolvulaceae annual herb plant.The purple purplish red nearly black of potato skin, meat be purple to darkviolet, bright in colour,
So gaining the name.Purple potato is possible not only to eat raw, it is also possible to be processed into attractive in appearance, nutrition, the leisure food of health care.The most of provinces and regions of China
It is especially suitable for planting purple potato, provides abundant, inexpensive raw material sources for purple potato deep processing.Purple potato is not only rich in natural cyanine
Element and abundant zinc, iron, copper, manganese, calcium, selenium and other trace elements, and containing dietary fiber, free in there is extremely strong purged body
The characteristic of base, energy preventing hypertension, improves liver function, reduces gene mutation, the generation of suppression carcinogen, improve eyesight etc. and protect
Strong effect.The color and luster of purple potato pigment, stability, water-soluble better than other natural plant pigments, can be widely applied to food
Each fields such as product, cosmetics, medicine.
The current research purple potato being concentrated mainly on to the functional aspect of its nutritional labeling, and the development to its processed goods
Seldom, purple potato lactic fermentation aspect did not more carry out further investigation, and relevant report is little.At present, the Yoghourt class that China sells
Product is based on fruit-flavoured yogurt and fruit yogurt.Along with the universal of Yoghourt and consumer's nutrient health improve constantly with realizing,
Yoghourt is developed into trend by the beverage of single flavour to the functional beverage with Different Nutrition value and health-care efficacy.
Abroad produce multiple special yoghourt, such as diet yogurt, diabetes Yoghourt, gastrointestinal disease curative effect Yoghourt etc..The present invention according to
" research of purple sweet potato yoghourt fermentation technology optimization " literary composition of Cao Yali, Zhou Hongli, is further studied purple sweet potato yoghourt, logical
Cross improvement technique and add various auxiliary materials, having produced yield higher, mouthfeel more preferable multi items purple sweet potato 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 diuresis calm the nerves purple potato fermented yoghourt and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of diuresis is calmed the nerves purple potato fermented yoghourt, is prepared by the raw materials in: purple potato 200-220, skimmed milk powder 10-
12, watermelon 20-30, cape gooseberry 8-10, green plum 3-5, peameal 4-6, durian meat 2-4, pine nut kernel powder 1-2, fresh Rhizoma Phragmitis 4-5, beer
Hops 3-4, linseed 2-3, lotus seeds 5-7, glucose 10-12, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
Described a kind of diuresis is calmed the nerves the preparation method of purple potato fermented yoghourt, comprises the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mixing
Refrigerator about DEG C preserves, obtains leavening, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the new light violet potato rotted, after heating 5-8min in micro-wave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after freeze-drying；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
Preheating 20-30min in the water-bath of 60 DEG C, after being subsequently adding glucoamylase stirring reaction 50-60min, high temperature goes out enzyme, high
After speed is centrifugal, remaining starch distilled water washes clean is placed on after vacuum drying chamber dry, pulverize and obtains micropore purple potato
Powder；
(4) pectase enzymolysis 30-in the environment of 35-40 DEG C will be added after watermelon, cape gooseberry, green plum, durian meat defibrination
40min, high temperature goes out and obtains fruit enzymolysis liquid after enzyme, adds 5-6 times of soak by water after fresh Rhizoma Phragmitis, hops, linseed, lotus seeds being pulverized
30-40min, mixes with fruit enzymolysis liquid after cooling, obtains mixed serum；
(5) fall after micropore purple sweet potato powder, mixed serum, peameal, pine nut kernel powder, glucose and remaining skimmed milk powder being mixed
Enter in homogenizer, temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, cool down after high-temperature sterilization
To 40-45 DEG C, access leavening by the inoculum concentration of 4%-5%, mix rear sealing and fermenting 4-5h；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described purple potato fermented yoghourt.
The invention have the advantage that first purple sweet potato powder is carried out at micropore by the purple potato fermented yoghourt of the present invention
Reason, can make purple sweet potato powder fermentation more thorough, increase yield, makes the purple sweet potato yoghourt tissue obtained fine and smooth simultaneously, homogeneous, acid
In comfortable, uniform color is consistent, sticky appropriateness.The materials such as the watermelon of interpolation, cape gooseberry do not contain only abundant nutriment, make
Product nutrition more comprehensively, and makes it have, with fresh Rhizoma Phragmitis, hops collocation, the health-care efficacy that diuresis is calmed the nerves.
Detailed description of the invention
A kind of diuresis is calmed the nerves purple potato fermented yoghourt, is made up of the raw material of following weight portion (kg): purple potato 200, skimmed milk powder
10, watermelon 20, cape gooseberry 8, green plum 3, peameal 4, durian meat 2, pine nut kernel powder 1, fresh Rhizoma Phragmitis 4, hops 3, linseed 2, lotus
Son 5, glucose 10, streptococcus thermophilus is appropriate, lactobacillus bulgaricus is appropriate.
Described a kind of diuresis is calmed the nerves the preparation method of purple potato fermented yoghourt, comprises the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium, under the high steam of 100 DEG C after sterilizing 8min with water
It is cooled to about 38 DEG C, aseptically accesses a certain amount of streptococcus thermophilus activated and Bao Jiali in the ratio of 1:1
Sub-lactobacillus, puts into the incubator fermentation of 40 DEG C, is transferred in the refrigerator of about 3 DEG C after culture medium solidifying after mixing
Preserve, obtain leavening, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the new light violet potato rotted, after heating 5min in micro-wave oven, add 3 times
Water pull an oar, obtain purple sweet potato powder after freeze-drying；
(3) in purple sweet potato powder, the sodium-acetate buffer that pH value is 4 of 9 times of weight portions is added, then in the water-bath that temperature is 55 DEG C
Preheating 20min in Guo, after being subsequently adding glucoamylase stirring reaction 50min, high temperature goes out enzyme, by residue shallow lake after high speed centrifugation
Powder distilled water washes clean is placed on after dry, pulverize in vacuum drying chamber and obtains micropore purple sweet potato powder；
(4) pectase enzymolysis 30min, high temperature in the environment of 35 DEG C will be added after watermelon, cape gooseberry, green plum, durian meat defibrination
Go out and obtain fruit enzymolysis liquid after enzyme, after fresh Rhizoma Phragmitis, hops, linseed, lotus seeds being pulverized, add 5 times of soak by water 30min, after cooling
Mix with fruit enzymolysis liquid, obtain mixed serum；
(5) fall after micropore purple sweet potato powder, mixed serum, peameal, pine nut kernel powder, glucose and remaining skimmed milk powder being mixed
Enter in homogenizer, temperature be 60 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, be cooled to after high-temperature sterilization
40 DEG C, the inoculum concentration by 4%% accesses leavening, mixes rear sealing and fermenting 4h；
(6) Aging storage carrying out 12h in refrigerator at a temperature of 0 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C,
Obtain described purple potato fermented yoghourt.
Claims (2)
1. a diuresis is calmed the nerves purple potato fermented yoghourt, it is characterised in that be prepared by the raw materials in: purple potato 200-220,
Skimmed milk powder 10-12, watermelon 20-30, cape gooseberry 8-10, green plum 3-5, peameal 4-6, durian meat 2-4, pine nut kernel powder 1-2, fresh
Reed rhizome 4-5, hops 3-4, linseed 2-3, lotus seeds 5-7, glucose 10-12, streptococcus thermophilus are appropriate, lactobacillus bulgaricus
In right amount.
A kind of diuresis the most according to claim 1 is calmed the nerves the preparation method of purple potato fermented yoghourt, it is characterised in that include with
Lower step:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mixing
Refrigerator about DEG C preserves, obtains leavening, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the new light violet potato rotted, after heating 5-8min in micro-wave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after freeze-drying；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
Preheating 20-30min in the water-bath of 60 DEG C, after being subsequently adding glucoamylase stirring reaction 50-60min, high temperature goes out enzyme, high
After speed is centrifugal, remaining starch distilled water washes clean is placed on after vacuum drying chamber dry, pulverize and obtains micropore purple potato
Powder；
(4) pectase enzymolysis 30-in the environment of 35-40 DEG C will be added after watermelon, cape gooseberry, green plum, durian meat defibrination
40min, high temperature goes out and obtains fruit enzymolysis liquid after enzyme, adds 5-6 times of soak by water after fresh Rhizoma Phragmitis, hops, linseed, lotus seeds being pulverized
30-40min, mixes with fruit enzymolysis liquid after cooling, obtains mixed serum；
(5) fall after micropore purple sweet potato powder, mixed serum, peameal, pine nut kernel powder, glucose and remaining skimmed milk powder being mixed
Enter in homogenizer, temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, cool down after high-temperature sterilization
To 40-45 DEG C, access leavening by the inoculum concentration of 4%-5%, mix rear sealing and fermenting 4-5h；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described purple potato fermented yoghourt.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610350612.2A CN105901137A (en) | 2016-05-25 | 2016-05-25 | Purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves and preparation method thereof |
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| CN201610350612.2A CN105901137A (en) | 2016-05-25 | 2016-05-25 | Purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396971A (en) * | 2017-08-02 | 2017-11-28 | 上海应用技术大学 | A kind of purple potato cherry function acidified milk rich in OPC and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004988A (en) * | 2013-01-10 | 2013-04-03 | 四川省农业科学院农产品加工研究所 | Preparation method of purple sweet potato fermented product |
| CN105145828A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Lactic acid beverage with ganoderma lucidum, tremella fuciformis and qi tonifying and nerve soothing functions and method for manufacturing lactic acid beverage |
-
2016
- 2016-05-25 CN CN201610350612.2A patent/CN105901137A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103004988A (en) * | 2013-01-10 | 2013-04-03 | 四川省农业科学院农产品加工研究所 | Preparation method of purple sweet potato fermented product |
| CN105145828A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Lactic acid beverage with ganoderma lucidum, tremella fuciformis and qi tonifying and nerve soothing functions and method for manufacturing lactic acid beverage |
Non-Patent Citations (2)
| Title |
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| 卢基林等: "色素吸附法选定微孔淀粉制备条件", 《湖南文理学院学报(自然科学版)》 * |
| 袁怀波等: "红薯微孔淀粉的制备及性质研究", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396971A (en) * | 2017-08-02 | 2017-11-28 | 上海应用技术大学 | A kind of purple potato cherry function acidified milk rich in OPC and preparation method thereof |
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Application publication date: 20160831 |