CN105918463A - Mussaenda pubescens and honey yoghurt capable of eliminating dampness and preparation method of mussaenda pubescens and honey yoghurt - Google Patents

Abstract

The invention discloses mussaenda pubescens and honey yoghurt capable of eliminating dampness and a preparation method of the mussaenda pubescens and honey yoghurt. The mussaenda pubescens and honey yoghurt is prepared from the following raw materials and components in parts by weight: 180-220 parts of fresh milk, 20-30 parts of red pitayas, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of cane sugar, 4-6 parts of yoghurt bacterium powder, 1-3 parts of gelatin, 2-4 parts of mussaenda pubescens, 1-3 parts of Chinese yam, and 1-3 parts of carrots. The honey yoghurt prepared by the technology is good in flavor, and good in mouth feel, and the mussaenda pubescens, the carrots, the Chinese yam and the like are used as the raw materials, so that the prepared yoghourt also has the health-care efficacies of eliminating dampness, clearing heat, removing toxicity and the like.

Description

A kind of Radix Mussaendae damp eliminating honey acidophilus milk and preparation method thereof

Technical field

The present invention relates to food technology field, particularly relate to a kind of Radix Mussaendae damp eliminating 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 Radix Mussaendae damp eliminating honey acidophilus milk and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Radix Mussaendae damp eliminating 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, Radix Mussaendae 2-4, fresh sweet potatoes 1-3, Rhizoma Dioscoreae 2-4, Radix Dauci Sativae 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 Radix Mussaendae, the water of fresh sweet potatoes mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By Rhizoma Dioscoreae, the water of Radix Dauci Sativae mixing addition 1-2 times, making beating is filtrated to get vegetable juice；Vegetable juice and medicine juice 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 Radix Mussaendae damp eliminating honey acidophilus milk 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 Radix Mussaendae, Radix Dauci Sativae, Rhizoma Dioscoreae etc. as raw material so that the Yoghourt worked it out has been also equipped with the health-care effect such as damp eliminating, heat-clearing and toxic substances removing.

Detailed description of the invention

A kind of Radix Mussaendae damp eliminating 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, Radix Mussaendae 2, fresh sweet potatoes 1, Rhizoma Dioscoreae 2, Radix Dauci Sativae 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 Radix Mussaendae, the water of fresh sweet potatoes mixing addition 3 times, after big fire is boiled, cold filtration, medicine juice is obtained；By Rhizoma Dioscoreae, the water of Radix Dauci Sativae mixing addition 1 times, making beating is filtrated to get vegetable juice；Vegetable juice and medicine juice 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 Radix Mussaendae damp eliminating honey acidophilus milk after producing curdled milk.

Claims (2)

1. a Radix Mussaendae damp eliminating 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, Radix Mussaendae 2-4, fresh sweet potatoes 1-3, Rhizoma Dioscoreae 2-4, Radix Dauci Sativae 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 Radix Mussaendae, the water of fresh sweet potatoes mixing addition 3-4 times, after big fire is boiled, cold filtration, medicine juice is obtained；By Rhizoma Dioscoreae, the water of Radix Dauci Sativae mixing addition 1-2 times, making beating is filtrated to get vegetable juice；Vegetable juice and medicine juice 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 Radix Mussaendae damp eliminating honey acidophilus milk after producing curdled milk.