CN105901139A - Blood sugar-reducing custard apple and honey yoghourt and making method thereof - Google Patents
Blood sugar-reducing custard apple and honey yoghourt and making method thereof Download PDFInfo
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- CN105901139A CN105901139A CN201610256645.0A CN201610256645A CN105901139A CN 105901139 A CN105901139 A CN 105901139A CN 201610256645 A CN201610256645 A CN 201610256645A CN 105901139 A CN105901139 A CN 105901139A
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- Prior art keywords
- milk
- mel
- parts
- yoghourt
- blood sugar
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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
-
- 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
- A23C9/1307—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
Abstract
The invention discloses a blood sugar-reducing custard apple and honey yoghourt and a making method thereof. Raw materials of the blood sugar-reducing custard apple and honey yoghourt comprise, by weight, 180-220 parts of fresh milk, 20-30 parts of red pitaya, 0.02-0.05 parts of pectase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghourt bacterium powder, 1-3 parts of gelatin, 2-4 parts of custard apple, 1-3 parts of a pumpkin seed juice, 1-3 parts of balsam pear and 1-3 parts of celery leaves. The blood sugar-reducing custard apple and honey yoghourt made through the method has good flavor and good mouthfeel, and the yoghourt made from custard apple and balsam pear also has blood sugar reducing health care efficacy.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Sakyamuni fruit blood sugar lowering honey acidophilus milk 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 Sakyamuni fruit blood sugar lowering honey acidophilus milk and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Sakyamuni fruit blood sugar lowering honey acidophilus milk, 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, Sakyamuni fruit 2-4, Semen Cucurbitae juice 1-3, Fructus Momordicae charantiae 1-3, leaf of Herba Apii graveolentis 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 Sakyamuni fruit, the water of Semen Cucurbitae juice, Fructus Momordicae charantiae, leaf of Herba Apii graveolentis mixing addition 3-4 times, making beating is filtered, and with after 10 layers of filtered through gauze, is obtained 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 after producing curdled milk, obtains Sakyamuni fruit blood sugar lowering honey acidophilus 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 Sakyamuni fruit, Fructus Momordicae charantiae etc. as raw material so that the Yoghourt worked it out has been also equipped with the health-care effecies such as blood sugar lowering.
Detailed description of the invention
A kind of Sakyamuni fruit blood sugar lowering honey acidophilus milk, 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, Sakyamuni fruit 2, Semen Cucurbitae juice 1, Fructus Momordicae charantiae 1, leaf of Herba Apii graveolentis 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 Sakyamuni fruit, the water of Semen Cucurbitae juice, Fructus Momordicae charantiae, leaf of Herba Apii graveolentis mixing addition 3 times, making beating is filtered, and with after 10 layers of filtered through gauze, is obtained 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 after producing curdled milk, obtains Sakyamuni fruit blood sugar lowering honey acidophilus milk.
Claims (2)
1. a Sakyamuni fruit blood sugar lowering honey acidophilus milk, 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, Sakyamuni fruit 2-4, Semen Cucurbitae juice 1-3, Fructus Momordicae charantiae 1-3, leaf of Herba Apii graveolentis 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 Sakyamuni fruit, the water of Semen Cucurbitae juice, Fructus Momordicae charantiae, leaf of Herba Apii graveolentis mixing addition 3-4 times, making beating is filtered, and with after 10 layers of filtered through gauze, is obtained 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 after producing curdled milk, obtains Sakyamuni fruit blood sugar lowering honey acidophilus milk.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610256645.0A CN105901139A (en) | 2016-04-25 | 2016-04-25 | Blood sugar-reducing custard apple and honey yoghourt and making method thereof |
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| CN201610256645.0A CN105901139A (en) | 2016-04-25 | 2016-04-25 | Blood sugar-reducing custard apple and honey yoghourt and making method thereof |
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| CN105901139A true CN105901139A (en) | 2016-08-31 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197947A (en) * | 2017-07-27 | 2017-09-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Modulate breast and preparation method thereof |
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 CN201610256645.0A patent/CN105901139A/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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107197947A (en) * | 2017-07-27 | 2017-09-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Modulate breast and preparation method thereof |
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Application publication date: 20160831 |