CN105941625A - Fermented milk-containing Chinese yam beverage and preparation method thereof - Google Patents
Fermented milk-containing Chinese yam beverage and preparation method thereof Download PDFInfo
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- CN105941625A CN105941625A CN201610277683.4A CN201610277683A CN105941625A CN 105941625 A CN105941625 A CN 105941625A CN 201610277683 A CN201610277683 A CN 201610277683A CN 105941625 A CN105941625 A CN 105941625A
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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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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention discloses a fermented milk-containing Chinese yam beverage and a preparation method thereof. A formula of the fermented milk-containing Chinese yam beverage comprises the following ingredients: a Chinese yam-sour milk base material, white granulated sugar, prebiotics, a stabilizing agent, a sour agent, essences and water. The preparation method comprises the following steps: preparing Chinese yam enzymatic hydrolysate, preparing the Chinese yam-sour milk base material, and preparing the fermented milk-containing Chinese yam beverage. The Chinese yams which have multiple healthcare functions are used as the main raw materials of the fermented milk-containing Chinese yam beverage, skimmed milk powder and high fructose corn syrup are combined, and the probiotic fermentation is carried out, so that multiple metabolic products, including enzymes, vitamins and the like, are produced so as to promote human body digestion, regulate intestinal flora and enhance human body immunity; moreover, prebiotics, including fructo-oligosaccharide, galacto-oligosaccharide and polydextrose, are especially added in the fermented milk-containing Chinese yam beverage, so that the beverage is capable of promoting breeding of beneficial bacteria in the intestines as well as inhibiting growth of harmful bacteria in the intestines so as to balance human health by optimizing the floras; in addition, the added original apple vinegar has multiple functions, including eliminating fatigue, beautifying, keeping youth, softening blood vessels, neutralizing effects of alcohol, protecting the liver and the like. Thus, the prepared fermented milk-containing Chinese yam beverage is a nutritious and healthy beverage.
Description
Technical field
The present invention relates to a kind of fermented type Rhizoma Dioscoreae beverage containing milk and preparation method thereof, belong to beverage containing milk production technology neck
Territory.
Background technology
Rhizoma Dioscoreae has another name called Rhizoma Dioscoreae, originates in north of China, Henan, main producing region, at present in Henan, Hebei, Shandong, Shanxi and south
The Guangxi of side, Fujian, Guangdong, TaiWan, China have extensively plantation, but are produced with celebrating mansion, Gu bosom (modern Henan Province Jiaozuo City is domestic)
Rhizoma Dioscoreae high-quality the most, referred to as RHIIZOMA DIOSCOREAE fr0m Henan of China (referring to Rhizoma Dioscoreae, Rhizoma Dioscoreae entry).People's Republic of China's national quality supervision and inspection quarantine
General bureau formally promulgates " geography symbol product RHIIZOMA DIOSCOREAE fr0m Henan of China (GB with Standardization Administration of China on May 25th, 2006
T20351-2006)/National Standard of the People's Republic of China ", it is stipulated that for north latitude 34.48 to 35.30, east longitude 112.02 to 113.
Within the administrative area under one's jurisdiction of the geographic range between 38, i.e. Henan Province's Jiaozuo City, the Rhizoma Dioscoreae produced, it is possible to use the state of " RHIIZOMA DIOSCOREAE fr0m Henan of China "
Family's geography symbol product title.From this, RHIIZOMA DIOSCOREAE fr0m Henan of China formally becomes the original producton location product of state guarantee.
Within 1999 to 2003, country set up " four-Huai medicine study of standardization and demonstration " tackle key problems in science and technology item
Mesh, project is undertaken with Jiaozuo City Technology Bureau by Institute of Chinese Medicine, Henan Province.RHIIZOMA DIOSCOREAE fr0m Henan of China that Jiaozhuo is produced by scientific research group and other ground
Finding after the Rhizoma Dioscoreae sample analysis in district, the various aminoacid contained by the RHIIZOMA DIOSCOREAE fr0m Henan of China of Board Lot are all far more than commensurability nonlocal mountain
Medicine, the most also belongs to, just like r-aminobutyric acid, the aminoacid that other Rhizoma Dioscoreae does not has substantially and RHIIZOMA DIOSCOREAE fr0m Henan of China is exclusive.Through modern scientific research hands
Section test, Chinese yam polysaccharide, allantoin, protein, Saponin and ferrum contained in RHIIZOMA DIOSCOREAE fr0m Henan of China, calcium, zinc content all far more than commonly
Rhizoma Dioscoreae.
RHIIZOMA DIOSCOREAE fr0m Henan of China contains saponin, phlegmatic temperament, choline, Rhizoma Dioscoreae alkali, starch, glycoprotein, several amino acids and mineral etc. many
Plant nutrient substance, there is the effects such as spleen reinforcing nourishing the stomach, the lung benefiting that promotes the production of body fluid, the kidney invigorating and essence nourishing, life lengthening, be the nourishing of a kind of food and medicament dual-purpose
Top grade.
Jiaozhuo is the township of four-Huai medicine, and produced RHIIZOMA DIOSCOREAE fr0m Henan of China amount is the most of fine quality, is processed developing into it and has local characteristic
RHIIZOMA DIOSCOREAE fr0m Henan of China beverage, be possible not only to improve added value of product, it is also possible to strengthen peasant planting RHIIZOMA DIOSCOREAE fr0m Henan of China enthusiasm, increase peasant
Income.It addition, improving constantly along with living standards of the people, people are increasingly strong to the pursuit of nutrition, health food, utilize spy
Color resource and the fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk of new technical means exploitation delicious and nourishing, the food consumption meeting modern is seen
Read.
Summary of the invention
In order to overcome drawbacks described above, the present invention provides a kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk and preparation method thereof, improves
RHIIZOMA DIOSCOREAE fr0m Henan of China added value of product, meets consumer to delicious, the demand of nutrient health beverage simultaneously.
To achieve these goals, the technical scheme is that a kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprise with matter
The following ingredients of amount mark meter: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 20 ~ 30%, white sugar 5 ~ 10%, prebiotics 2.5 ~ 5%, stabilizer 0.3 ~
0.5%, acidic flavoring agent 0.5 ~ 2% and essence 0.03 ~ 0.08%, surplus is water.
Further, the raw material of described RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material comprises the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 30 ~
50, defatted milk powder 10 ~ 15 and high fructose syrup 4 ~ 6.
Further, described prebiotics is grouped into by the one-tenth of following mass parts: oligofructose 1 ~ 2, oligomeric galactose 1 ~ 2 He
Polydextrose 0.5 ~ 1.
Further, described stabilizer is grouped into by the one-tenth of following mass parts: pectin 0.2 ~ 0.4, propylene glycol alginate
0.05 ~ 0.15, polyglyceryl fatty acid ester 0.02 ~ 0.05 and sodium hexameta phosphate 0.03 ~ 0.08.
Further, described acidic flavoring agent is the former vinegar of Fructus Mali pumilae.
The preparation method of a kind of above-mentioned fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the steps:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.1 ~ 0.2%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.04 ~ 0.06%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis
Liquid；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in the ratio dispensing defat of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 30 ~ 50, defatted milk powder 10 ~ 15 and high fructose syrup 4 ~ 6
Milk powder and fruit Fructus Vitis viniferae slurry, add defatted milk powder and high fructose syrup in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, be uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treat that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.005 ~ 0.01% weight ratio；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 20 ~
30%, white sugar 5 ~ 10%, prebiotics 2.5 ~ 5%, stabilizer 0.3 ~ 0.5%, acidic flavoring agent 0.5 ~ 2%, essence 0.03 ~ 0.08%, surplus
For water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
Further, the water described in above-mentioned preparation method is pure water.
Further, the probiotics leaven described in above-mentioned preparation method is lactobacillus casei, Lactobacillus paracasei and guarantor
Add one or more in Leah lactobacillus.
The invention has the beneficial effects as follows: the present invention with there is various health care functions RHIIZOMA DIOSCOREAE fr0m Henan of China as primary raw material, be equipped with
Defatted milk powder and high fructose syrup, the multiple enzyme, the metabolite such as vitamin that produce through probiotics fermention contribute to human consumption,
Regulating intestinal canal flora, strengthens body immunity；Also it is especially added with prebiotic, fructooligosaccharide, oligomeric galactose and polydextrose,
By promoting the breeding of enteral probiotics, the growth of suppression harmful bacteria, optimize flora and carry out balanced human's health；The Fructus Mali pumilae added
Former vinegar has the multiple efficacies such as allaying tiredness, looks improving and the skin nourishing, vessel softening, relieving alcoholism and protecting the liver, and obtained product is a kind of nutrition
Health drink.
The present invention carries out the techniques such as high temperature sterilization brown stain, low temperature and long term ferment to raw material, imparts the color that product is special
Pool, local flavor and mouthfeel.
The present invention replaces other acidic flavoring agent with the former vinegar of Fructus Mali pumilae, makes product collection RHIIZOMA DIOSCOREAE fr0m Henan of China, ferment distinctive Olibanum and fruit vinegar fragrant
In one, the pure coordination of fragrance, flavour sweet and sour taste, pleasant impression is fragrant and sweet long.
The present invention carries out enzymolysis processing to RHIIZOMA DIOSCOREAE fr0m Henan of China, and selects the acidproof pectin of low viscosity, propylene glycol alginate, polyglycereol
Fatty acid ester and sodium hexameta phosphate are the best stabilizer, solve the problem that product easily precipitates, and make product have fine and smooth refreshing simultaneously
The mouthfeel of mouth.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further；
Embodiment 1
A kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 20%, white
Saccharum Sinensis Roxb. 5%, prebiotics 2.5%, stabilizer 0.3 ~ 0.5%, acidic flavoring agent 0.5 ~ 2% and essence 0.03 ~ 0.08%, surplus is water.
Wherein the raw material of RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material comprises the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 30, defatted milk powder 10
With high fructose syrup 4.
Wherein prebiotics is grouped into by the one-tenth of following mass parts: oligofructose 1, oligomeric galactose 1 and polydextrose 0.5.
Wherein stabilizer is grouped into by the one-tenth of following mass parts: pectin 0.2, propylene glycol alginate 0.05, polyglycereol fat
Acid esters 0.02 and sodium hexameta phosphate 0.03.
Wherein acidic flavoring agent is the former vinegar of Fructus Mali pumilae.
The preparation method of a kind of above-mentioned fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the steps:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.1%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.04%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in ratio dispensing defatted milk powder and the fruit of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 30, defatted milk powder 10 and high fructose syrup 4
Fructus Vitis viniferae is starched, and defatted milk powder and high fructose syrup is added in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, is uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treating that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.005% weight ratio, probiotic bacteria is sent out
Ferment agent is made up of Lactobacillus paracasei；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 20 ~
30%, white sugar 5 ~ 10%, prebiotics 2.5 ~ 5%, stabilizer 0.3 ~ 0.5%, acidic flavoring agent 0.5 ~ 2%, essence 0.03 ~ 0.08%, surplus
For pure water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
Embodiment 2
A kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 30%, white
Saccharum Sinensis Roxb. 10%, prebiotics 5%, stabilizer 0.5%, acidic flavoring agent 2% and essence 0.08%, surplus is pure water.
Wherein the raw material of RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material comprises the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 50, defatted milk powder 15
With high fructose syrup 6.
Wherein prebiotics is grouped into by the one-tenth of following mass parts: oligofructose 2, oligomeric galactose 2 and polydextrose 1.
Wherein stabilizer is grouped into by the one-tenth of following mass parts: pectin 0.4, propylene glycol alginate 0.15, polyglycereol fat
Acid esters 0.05 and sodium hexameta phosphate 0.08.
Wherein acidic flavoring agent is the former vinegar of Fructus Mali pumilae.
The preparation method of a kind of above-mentioned fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the steps:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.2%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.06%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in ratio dispensing defatted milk powder and the fruit of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 50, defatted milk powder 15 and high fructose syrup 6
Fructus Vitis viniferae is starched, and defatted milk powder and high fructose syrup is added in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, is uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treat that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.01% weight ratio, probiotics fermention
Agent Cheesecake lactobacillus, Lactobacillus paracasei and Lactobacillus bulgaricus composition；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 30%, white
Saccharum Sinensis Roxb. 10%, prebiotics 5%, stabilizer 0.5%, acidic flavoring agent 2%, essence 0.08%, surplus are water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
Embodiment 3
A kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 25%, white
Saccharum Sinensis Roxb. 7.5%, prebiotics 4%, stabilizer 0.4%, acidic flavoring agent 1.25% and essence 0.5%, surplus is water.
Wherein the raw material of RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material comprises the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 40, defatted milk powder
12.5 and high fructose syrup 5.
Wherein prebiotics is grouped into by the one-tenth of following mass parts: oligofructose 1.5, oligomeric galactose 1.5 and polydextrose
0.75。
Wherein stabilizer is grouped into by the one-tenth of following mass parts: pectin 0.3, propylene glycol alginate 0.1, polyglycerol fatty acid
Ester 0.04 and sodium hexameta phosphate 0.06.
Wherein acidic flavoring agent is the former vinegar of Fructus Mali pumilae.
The preparation method of a kind of above-mentioned fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the steps:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.1 ~ 0.2%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.04 ~ 0.06%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis
Liquid；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in the ratio dispensing defatted milk powder of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 40, defatted milk powder 12.5 and high fructose syrup 5
Starch with fruit Fructus Vitis viniferae, defatted milk powder and high fructose syrup are added in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, is uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treating that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.007% weight ratio, probiotic bacteria is sent out
Ferment agent Cheesecake lactobacillus and Lactobacillus bulgaricus composition；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 25%, white
Saccharum Sinensis Roxb. 7.5%, prebiotics 4%, stabilizer 0.4%, acidic flavoring agent 1.25% and essence 0.5%, surplus is water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
Embodiment 4
A kind of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 22%, white
Saccharum Sinensis Roxb. 7%, prebiotics 3%, stabilizer 0.4%, acidic flavoring agent 1% and essence 0.07%, surplus is water.
Wherein the raw material of RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material comprises the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 35, defatted milk powder 12
With high fructose syrup 5.
Wherein prebiotics is grouped into by the one-tenth of following mass parts: oligofructose 1, oligomeric galactose 2 and polydextrose 1.
Wherein stabilizer is grouped into by the one-tenth of following mass parts: pectin 0.3, propylene glycol alginate 0.1, polyglycerol fatty acid
Ester 0.04 and sodium hexameta phosphate 0.06.
Wherein acidic flavoring agent is the former vinegar of Fructus Mali pumilae.
The preparation method of a kind of above-mentioned fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, comprises the steps:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.15%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.05%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in ratio dispensing defatted milk powder and the fruit of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 35, defatted milk powder 12 and high fructose syrup 5
Fructus Vitis viniferae is starched, and defatted milk powder and high fructose syrup is added in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, is uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treating that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.007% weight ratio, probiotic bacteria is sent out
Ferment agent is made up of Lactobacillus bulgaricus；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 22%, white
Saccharum Sinensis Roxb. 7%, prebiotics 3%, stabilizer 0.4%, acidic flavoring agent 1% and essence 0.07%, surplus is water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
In above-described embodiment, RHIIZOMA DIOSCOREAE fr0m Henan of China is produced by area, Jiaozuo City Wen County, Henan Province, and non fat dry milk protein matter content >=
34%；The fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk product that method as described in embodiment is made is light brown, and state stable homogeneous has
RHIIZOMA DIOSCOREAE fr0m Henan of China, ferment distinctive Olibanum and fruit vinegar are fragrant, the pure coordination of fragrance, and sour and sweet palatability is nutritious, RHIIZOMA DIOSCOREAE fr0m Henan of China content >=10%,
Protein content >=1%.
Technical scheme is not limited to the restriction of above-mentioned specific embodiment, every does according to technical scheme
The technology deformation gone out, within each falling within protection scope of the present invention.
Claims (8)
1. a fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk, it is characterised in that: comprise the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China is sour
Milk base material 20 ~ 30%, white sugar 5 ~ 10%, prebiotics 2.5 ~ 5%, stabilizer 0.3 ~ 0.5%, acidic flavoring agent 0.5 ~ 2% and essence 0.03 ~
0.08%, surplus is water.
Fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 1, it is characterised in that: described RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material
Raw material comprise the composition of following mass parts: fresh RHIIZOMA DIOSCOREAE fr0m Henan of China 30 ~ 50, defatted milk powder 10 ~ 15 and high fructose syrup 4 ~ 6.
Fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 1, it is characterised in that: described prebiotics is by following matter
The one-tenth of amount part is grouped into: oligofructose 1 ~ 2, oligomeric galactose 1 ~ 2 and polydextrose 0.5 ~ 1.
Fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 1, it is characterised in that: described stabilizer is by following matter
The one-tenth of amount part is grouped into: pectin 0.2 ~ 0.4, propylene glycol alginate 0.05 ~ 0.15, polyglyceryl fatty acid ester 0.02 ~ 0.05 and six
Polymeric sodium metaphosphate. 0.03 ~ 0.08.
Fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 1, it is characterised in that: described acidic flavoring agent is that Fructus Mali pumilae is former
Vinegar.
6. the preparation method of the fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk described in claim 1-5, it is characterised in that: include as follows
Step:
Step one: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution；
A), raw material selection, peeling: choose without insect pest, without the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China gone mouldy, wash away the miscellaneous of RHIIZOMA DIOSCOREAE fr0m Henan of China surface with clear water
Matter, removes the peel after burn 5min in 80 DEG C of hot water；
B), section: be cut into the thick thin slice of 2 ~ 3mm with microtome, put into 0.1% citric acid and 0.05% vitamin C composition at once
In colour-keeping liquid, 98 DEG C of color fixative 8 ~ 10min, then rinse with clear water；
C), slurrying: add the pure water of equal quality in RHIIZOMA DIOSCOREAE fr0m Henan of China, break into serosity with beater, then carry out with colloid mill
Fine grinding, obtains RHIIZOMA DIOSCOREAE fr0m Henan of China slurry；
D), gelatinizing: RHIIZOMA DIOSCOREAE fr0m Henan of China is starched Heat Gelatinization 3 ~ 5min；
E), enzymolysis: add the high-temperatureα-amylase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.1 ~ 0.2%, 85 ~ 90 DEG C of enzymolysis 30 ~ 60min；
Add the pectase of fresh RHIIZOMA DIOSCOREAE fr0m Henan of China weight 0.04 ~ 0.06%, 50 ~ 55 DEG C of enzymolysis 60 ~ 90min, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis
Liquid；
Step 2: preparation RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
F), allotment: in the ratio dispensing defat of the fresh RHIIZOMA DIOSCOREAE fr0m Henan of China of mass parts 30 ~ 50, defatted milk powder 10 ~ 15 and high fructose syrup 4 ~ 6
Milk powder and fruit Fructus Vitis viniferae slurry, add defatted milk powder and high fructose syrup in above-mentioned RHIIZOMA DIOSCOREAE fr0m Henan of China enzymolysis solution, be uniformly mixed；
G), homogenizing: above-mentioned feed liquid is heated to 60 DEG C, homogenizing under 20 ~ 25MPa environment；
H), sterilization: carrying out 121 DEG C, 10 ~ 20min high temperature sterilization, this process produces brown stain；
I), inoculation: treat that feed liquid is cooled to less than 40 DEG C, access the probiotics leaven of feed liquid 0.005 ~ 0.01% weight ratio；
J), fermentation: fermentation temperature is 35 ~ 40 DEG C, fermentation time be 40 ~ 72h be 180 ~ 200 ° of T to titratable acidity, stop fermentation；
K), after-ripening: in 4 DEG C of refrigerator after-ripening 12 ~ 24h, obtain RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material；
Step 3: prepare fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk；
L), allotment: carrying out dispensing by formula, formula is: the following ingredients in terms of mass fraction: RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material 20 ~
30%, white sugar 5 ~ 10%, prebiotics 2.5 ~ 5%, stabilizer 0.3 ~ 0.5%, acidic flavoring agent 0.5 ~ 2%, essence 0.03 ~ 0.08%, surplus
For water；
White sugar is uniform with stabilizer dry powder blend, add stirring and dissolving in 70 ~ 80 DEG C of water, be cooled to less than 30 DEG C, by first
RHIIZOMA DIOSCOREAE fr0m Henan of China Yoghourt base material, prebiotics, acidic flavoring agent, essence are added thereto by rear order successively, and constant volume；
M), homogenizing: deployed material is heated to 60 DEG C, 25 ~ 30Mpa homogenizing；
N), sterilization: use super high temperature instantaneous sterilizing machine 98 DEG C, 30s sterilization；
O), fill: 80 ~ 90 DEG C of fills, be rapidly cooled to less than 35 DEG C after inverting a bottle and sterilizing, obtain fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China containing breast drink
Material.
The preparation method of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 6, it is characterised in that: described water is
Pure water.
The preparation method of fermented type RHIIZOMA DIOSCOREAE fr0m Henan of China beverage containing milk the most according to claim 6, it is characterised in that: described is prebiotic
Bacterium leavening agent is one or more in lactobacillus casei, Lactobacillus paracasei and Lactobacillus bulgaricus.
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