CN105994635A - Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof - Google Patents
Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN105994635A CN105994635A CN201610350622.6A CN201610350622A CN105994635A CN 105994635 A CN105994635 A CN 105994635A CN 201610350622 A CN201610350622 A CN 201610350622A CN 105994635 A CN105994635 A CN 105994635A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- purple sweet
- sweet potato
- fermented yoghourt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt. The purple sweet potato fermented yoghourt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of skimmed milk powder, 2-4 parts of loquats, 4-6 parts of chrysanthemum, 3-4 parts of Chinese olive, 1-2 parts of Sichuan fritillary bulb, 1-2 parts of schisandra chinensis, 2-3 parts of codonopsis pilosula, 5-7 parts of mung beans, 3-5 parts of puffed rapeseed meal powder, 8-10 parts of rice bran juice, 4-5 parts of pawpaw freeze-dried powder, 10-12 parts of glucose, right amount of streptococcus thermophilus and right amount of lactobacillus bulgaricus. The purple sweet potato fermented yoghourt disclosed by the invention has the advantages that micropore treatment is firstly carried out on purple sweet potato powder in a production process, so that fermentation of the purple sweet potato powder is more thorough, and yield is increased; meanwhile, the obtained purple sweet potato fermented yoghourt is fine and smooth in tissue, uniform in texture, moderately sour and sweet, uniform in colour and moderately sticky. Chinese herbal ingredients such as Sichuan fritillary bulb and loquats enable the product to have good lung moistening effect, and requirement of modern people on health food is met.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt and system thereof
Preparation Method.
Background technology
Our people has the custom of edible sweet potato always, but the most fewer to the understanding of Rhizoma Steudnerae Henryanae, and Rhizoma Steudnerae Henryanae is as a kind of black
Food, has the highest nutritive value, health care and wide DEVELOPMENT PROSPECT.Mountain, Rhizoma Steudnerae Henryanae original name river is purple, have another name called Rhizoma Dioscoreae esculentae,
Purple sweet potato, belongs to Convolvulaceae annual herb plant.The purplish red nearly black of Rhizoma Steudnerae Henryanae skin, meat is purple to darkviolet, bright in colour, so
Gain the name.Rhizoma Steudnerae Henryanae 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 are very
It is suitable for plantation Rhizoma Steudnerae Henryanae, provides abundant, inexpensive raw material sources for Rhizoma Steudnerae Henryanae deep processing.Rhizoma Steudnerae Henryanae not only rich in natural anthocyanidin and
Abundant zinc, ferrum, copper, manganese, calcium, selenium and other trace elements, and containing dietary fiber, have extremely strong interior free yl of removing
Characteristic, energy prophylaxis of hypertension, improve liver function, reduce gene mutation, the generation of suppression carcinogen, improve the health cares such as vision and make
With.The color and luster of purple potato pigment, stability, water solublity are better than other natural plant pigments, can be widely applied to food, change
Each field such as cosmetic, medicine.
Current research Rhizoma Steudnerae Henryanae being concentrated mainly on to the functional aspect of its nutritional labeling, and the development to its processed goods
Seldom, Rhizoma Steudnerae Henryanae lactate 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 drinks with Different Nutrition value and health-care effect.
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 adjuvants, 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 fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt
And preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt, is prepared by the raw materials in: Rhizoma Steudnerae Henryanae 200-220, skimmed milk powder
10-12, Folium Eriobotryae 2-4, Flos Chrysanthemi 4-6, Fructus Canarii albi 3-4, Bulbus Fritillariae Cirrhosae 1-2, Fructus Schisandrae Chinensis 1-2, Radix Codonopsis 2-3, Semen phaseoli radiati 5-7, expanded rapeseed meal powder
3-5, rice bran juice 8-10, pawpaw freezed dry powder 4-5, glucose 10-12, streptococcus thermophilus is appropriate, Lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae 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 mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(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
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) after adding 8-10 times of soak by water 50-60min after Folium Eriobotryae, Flos Chrysanthemi, Fructus Canarii albi, Bulbus Fritillariae Cirrhosae, Fructus Schisandrae Chinensis, Radix Codonopsis, Semen phaseoli radiati being cleaned,
By filtrate lyophilization after filtration, obtain Chinese medicine lyophilized powder；
(5) by micropore purple sweet potato powder, Chinese medicine lyophilized powder, expanded rapeseed meal powder, rice bran juice, pawpaw freezed dry powder, glucose and residue
Skimmed milk powder mixing after pour in homogenizer, temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa,
After high temperature sterilize, it is cooled to 40-45 DEG C, accesses leaven, sealing and fermenting 4-5h after mix homogeneously by the inoculum concentration of 4%-5%；
(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 Rhizoma Steudnerae Henryanae fermented yoghourt.
The invention have the advantage that first purple sweet potato powder is carried out at micropore by the Rhizoma Steudnerae Henryanae 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 medicinal herb componentses such as the Bulbus Fritillariae Cirrhosae of interpolation, Folium Eriobotryae make product have good lung moistening
Effect, meets modern people's requirement to health food.
Detailed description of the invention
A kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt, is made up of the raw material of following weight portion (kg): Rhizoma Steudnerae Henryanae 200, defat
Milk powder 10, Folium Eriobotryae 2, Flos Chrysanthemi 4, Fructus Canarii albi 3, Bulbus Fritillariae Cirrhosae 1, Fructus Schisandrae Chinensis 1, Radix Codonopsis 2, Semen phaseoli radiati 5, expanded rapeseed meal powder 3, rice bran juice 8, Fructus Chaenomelis
Lyophilized powder 4, glucose 10, streptococcus thermophilus is appropriate, Lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae 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 mix homogeneously
Preserve, obtain leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5min in microwave oven, add 3 times
Water pull an oar, obtain purple sweet potato powder after lyophilization；
(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
Preheat 20min in Guo, be subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50min, after high speed centrifugation, residue formed sediment
Powder distilled water wash is totally placed on after dry, pulverize in vacuum drying oven and obtains micropore purple sweet potato powder；
(4) after adding 8 times of soak by water 50min after Folium Eriobotryae, Flos Chrysanthemi, Fructus Canarii albi, Bulbus Fritillariae Cirrhosae, Fructus Schisandrae Chinensis, Radix Codonopsis, Semen phaseoli radiati being cleaned, after filtration
By filtrate lyophilization, obtain Chinese medicine lyophilized powder；
(5) by micropore purple sweet potato powder, Chinese medicine lyophilized powder, expanded rapeseed meal powder, rice bran juice, pawpaw freezed dry powder, glucose and residue
Skimmed milk powder mixing after pour in homogenizer, temperature be 60 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, warp
Being cooled to 40 DEG C after crossing high temperature sterilize, the inoculum concentration by 4%% accesses leaven, sealing and fermenting 4h after mix homogeneously；
(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 Rhizoma Steudnerae Henryanae fermented yoghourt.
Claims (2)
1. a fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt, it is characterised in that be prepared by the raw materials in: Rhizoma Steudnerae Henryanae 200-
220, skimmed milk powder 10-12, Folium Eriobotryae 2-4, Flos Chrysanthemi 4-6, Fructus Canarii albi 3-4, Bulbus Fritillariae Cirrhosae 1-2, Fructus Schisandrae Chinensis 1-2, Radix Codonopsis 2-3, Semen phaseoli radiati 5-7,
Expanded rapeseed meal powder 3-5, rice bran juice 8-10, pawpaw freezed dry powder 4-5, glucose 10-12, streptococcus thermophilus are appropriate, Bulgarian
Lactobacillus is appropriate.
The preparation method of a kind of fritillary-loquat lung moistening Rhizoma Steudnerae Henryanae fermented yoghourt the most according to claim 1, it is characterised in that bag
Include 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 mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(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
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) after adding 8-10 times of soak by water 50-60min after Folium Eriobotryae, Flos Chrysanthemi, Fructus Canarii albi, Bulbus Fritillariae Cirrhosae, Fructus Schisandrae Chinensis, Radix Codonopsis, Semen phaseoli radiati being cleaned,
By filtrate lyophilization after filtration, obtain Chinese medicine lyophilized powder；
(5) by micropore purple sweet potato powder, Chinese medicine lyophilized powder, expanded rapeseed meal powder, rice bran juice, pawpaw freezed dry powder, glucose and residue
Skimmed milk powder mixing after pour in homogenizer, temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa,
After high temperature sterilize, it is cooled to 40-45 DEG C, accesses leaven, sealing and fermenting 4-5h after mix homogeneously by the inoculum concentration of 4%-5%；
(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 Rhizoma Steudnerae Henryanae fermented yoghourt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350622.6A CN105994635A (en) | 2016-05-25 | 2016-05-25 | Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350622.6A CN105994635A (en) | 2016-05-25 | 2016-05-25 | Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994635A true CN105994635A (en) | 2016-10-12 |
Family
ID=57093633
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350622.6A Pending CN105994635A (en) | 2016-05-25 | 2016-05-25 | Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994635A (en) |
Citations (3)
| 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 |
| CN104381441A (en) * | 2014-10-24 | 2015-03-04 | 繁昌县止然电子商务有限公司 | Freezing puff yogurt steamed bun and preparation method thereof |
| CN105145822A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Runfei Zhike white fungus lactic acid beverage and production method thereof |
-
2016
- 2016-05-25 CN CN201610350622.6A patent/CN105994635A/en active Pending
Patent Citations (3)
| 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 |
| CN104381441A (en) * | 2014-10-24 | 2015-03-04 | 繁昌县止然电子商务有限公司 | Freezing puff yogurt steamed bun and preparation method thereof |
| CN105145822A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Runfei Zhike white fungus lactic acid beverage and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 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》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN102986893B (en) | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof | |
| CN100531582C (en) | Green bean sour milk with puffed cereals | |
| CN106035664A (en) | Dietary fiber enriched compound fruit and vegetable purple sweet potato fermented yogurt and preparation method thereof | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN104222276A (en) | Production method for hericium erinaceus yoghourt | |
| CN102960458A (en) | Preparation method of fermented walnut soy protein nutrition powder | |
| CN106107338A (en) | A kind of lactic acid bacteria fermentation sweet corn composite beverage and preparation method thereof | |
| CN103584219A (en) | Preparation method of nutritious rice drink | |
| CN105994624A (en) | Coffee flavoured kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof | |
| CN105901142A (en) | Purple sweet potato fermented yoghourt with effects of improving appetite and promoting digestion and preparation method thereof | |
| CN106561822A (en) | Fermented yoghourt-flavored walnut juice supplementing nutrients | |
| CN106578793A (en) | Fermentation-type fruit and vegetable juice and preparing method thereof | |
| CN105994633A (en) | Liver-nourishing stomach-invigorating purple sweet potato fermented yoghourt and preparation method thereof | |
| CN106035657A (en) | Stomach tonifying and salivation promoting purple sweet potato fermented yogurt and preparation method thereof | |
| CN104012651B (en) | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber | |
| CN105994623A (en) | Purple sweet potato fermented yogurt with cocoa flavor and nut nutrients and preparation method thereof | |
| CN104365845A (en) | Preparation method of fermented mung bean milk beverage | |
| CN105941622A (en) | Fermented yogurt with fructus cannabis, purple sweet potatoes and effects of smoothing intestines and relieving constipation and method for preparing fermented yogurt | |
| CN103392803B (en) | Preparation method of Fructus Trichosanthis rice milk compound fermented milk beverage | |
| CN110419584A (en) | A kind of fermenting plant protein food and preparation method thereof | |
| CN105994632A (en) | Essence boosting and kidney tonifying purple sweet potato fermented yoghourt and preparation method thereof | |
| CN105994634A (en) | Basil seed sterol-lowering purple sweet potato fermented yoghourt and preparation method thereof | |
| CN105994635A (en) | Sichuan fritillary bulb loquat lung moistening purple sweet potato fermented yoghourt and preparation method thereof | |
| CN105901137A (en) | Purple sweet potato fermented yoghourt with effects of inducing diuresis and soothing nerves and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |