CN106172760A - A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof - Google Patents
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof Download PDFInfo
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 38
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 38
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000003651 drinking water Substances 0.000 claims abstract description 25
- 235000020188 drinking water Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000007159 enucleation Effects 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 239000011550 stock solution Substances 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000010792 warming Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Abstract
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt, according to the mass fraction, it is made up of the freeze dried fermenting preparation of the brown sugar of 2 16 parts, the Fructus Crataegi of 2 16 parts, the Fructus Lycii of 14 parts, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 0.1 0.8 parts, the Rhizoma Zingiberis of 0.1 0.8 parts, the skimmed milk powder of 15 parts, the drinking water of 85 parts and 0.2 part.Additionally providing the preparation method of above-mentioned Yoghourt, Fructus Crataegi cleans enucleation, Rhizoma Zingiberis Recens is cut into slices, and Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii add water infusion, concentration together with Rhizoma Zingiberis, being subsequently adding brown sugar, concentrated solution mixes with water, dissolves skimmed milk powder, homogenizing, sterilizing, accesses leaven, stirs, and puts into Yogurt making machine fermentation.The Yoghourt of the present invention has warming the stomach, cold-dispelling, the curative effect filled blood, and after measured, its acidity is 54 85 ° of T, and retention ability is 72.65%, and fat is 2 3.1g/100g, and protein is 2 2.8g/100g.
Description
Technical field
The invention belongs to bromatology field, relate to a kind of fermented dairy product, specifically a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care acid
Milk and preparation method thereof.
Background technology
Yoghourt is the milk product utilizing lactic acid bacteria to be obtained by Fermentation.Yoghourt is able to maintain that intestinal microbial population ecology is put down
Weighing apparatus, reduce Blood Cholesterol content, improve constipation, pre-anti-aging, alleviate lactose intolerance, improve human body to calcium ferrophosphorus
Absorb, very popular.Suitably increasing relevant auxiliary materials in Yoghourt, can increase the health care of Yoghourt, the present invention selects
Taking brown sugar, Rhizoma Zingiberis Recens, Fructus Crataegi, Fructus Lycii and Cortex cinnamomi japonici (Ramulus Cinnamomi), wherein brown sugar and Rhizoma Zingiberis Recens can be with cold-dispellings, and Fructus Crataegi, Fructus Lycii and Cortex cinnamomi japonici (Ramulus Cinnamomi) have warming the stomach
With the curative effect filled blood, its concentrated solution is added in skimmed milk and carry out Yoghourt fermentation, the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of making, symbol
The health preserving viewpoint of the conjunction traditional Chinese medical science, and there is the sour-sweet tasty and refreshing taste characteristics of Yoghourt, there is certain market prospect.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation thereof
Method, it is the strongest that described this Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof to solve yoghurt function of the prior art
Technical problem.
The invention provides a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt, calculate according to the mass fraction, its composition and content are as follows:
Brown sugar: 2-16 part；
Fructus Crataegi: 2-16 part；
Fructus Lycii: 1-4 part；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.1-0.8 part；
Rhizoma Zingiberis: 0.1-0.8 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Further, described freeze dried fermenting preparation be bacillus bifidus, Lactobacillus bulgaricus, streptococcus thermophilus, addicted to yogurt
Any one or two or more combination in bacillus, lactobacillus casei.
Further, calculating in parts by weight, its composition and content are as follows:
Brown sugar: 2-16 part；
Fructus Crataegi: 8 parts；
Fructus Lycii: 3 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Further, calculating in parts by weight, its composition and content are as follows:
Fructus Crataegi: 2-16 part；
Brown sugar: 8 parts；
Fructus Lycii: 3 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Further, calculating in parts by weight, its composition and content are as follows:
Fructus Lycii: 1-4 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Further, calculating in parts by weight, its composition and content are as follows:
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.1-0.8 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Fructus Lycii: 3 parts；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Further, calculating in parts by weight, its composition and content are as follows:
Rhizoma Zingiberis: 0.1-0.8 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Fructus Lycii: 3 parts；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Present invention also offers the preparation method of above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt, comprise the steps:
1) Fructus Crataegi being cleaned enucleation, Rhizoma Zingiberis Recens is cut into slices；
2) Rhizoma Zingiberis, brown sugar, Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii, skimmed milk powder and freeze dried fermenting preparation are weighed according to mass fraction；
3) add water together with Rhizoma Zingiberis infusion, concentration by Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii, and after concentration, the volume ratio of volume and stock solution is 1:10,
It is subsequently adding brown sugar, standby；
4) concentrated solution taking step 3) mixes with drinking water, adds skimmed milk powder, stirs, at the pressure of 10-24MPa
Lower homogenizing, and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
5) skimmed milk step 4) cooled down accesses freeze dried fermenting preparation, mix homogeneously；
6) by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain Cortex cinnamomi japonici (Ramulus Cinnamomi) after fermentation ends
Chinese wolfberry health-care Yoghourt.
Brown sugar, Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii and Rhizoma Zingiberis Recens are added in Yoghourt by the present invention, have both met the health preserving viewpoint of the traditional Chinese medical science, again
There is the taste characteristics that the Yoghourt of Yoghourt itself is tasty and refreshing.After measured, its acidity is 54-85 ° of T, retention ability 72.65%, fat 2-
3.1g/100g, protein 2-2.8g/100g.
The present invention compares with prior art, and its technological progress is significant.The present invention can not only enrich the mouthfeel of Yoghourt, and
And give the health-care effect that Yoghourt is certain, there is warming the stomach, cold-dispelling, the effect filled blood.
Detailed description of the invention
Below by specific embodiment, the present invention is expanded on further, but is not limiting as the present invention.
Yogurt making machine used by the present invention is the Yogurt making machine of Si Weilin company of Germany, and fermentation temperature is 40-42 DEG C.
Freeze dried fermenting preparation used be the production and sales of Beijing Chuan Xiu International Trading Company Ltd bifid five bacterium (bacillus bifidus,
Lactobacillus bulgaricus, streptococcus thermophilus, bacillus acidophilus, lactobacillus casei).
Embodiment 1
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, calculates in parts by weight, and its composition and content are as follows:
Brown sugar: 2 parts (2g)；
Fructus Crataegi: 8 parts (8g)；
Fructus Lycii: 3 parts (3g)；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.1 part (0.1g)；
Rhizoma Zingiberis: 0.6 part (0.6g)；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part；
The preparation method of above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt, concrete steps:
First, Fructus Crataegi being cleaned enucleation, fresh ginger is cut into slices；
Then, Fructus Crataegi (8g), Cortex cinnamomi japonici (Ramulus Cinnamomi) (0.1g), Fructus Lycii (3g) are added water together with Rhizoma Zingiberis (0.6g) infusion, concentrate (body after concentration
Long-pending: stock solution volume=1:10), to be subsequently adding brown sugar (2g)；
Then, take concentrated solution (15g) and mix with drinking water (85g), add skimmed milk powder (15g), stir, homogenizing
(10-24MPa), and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
Then access leaven (0.2g), stir；
Finally, by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain after fermentation ends
Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt.
After testing, its acidity is 70 ° of T to the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of above-mentioned gained, and retention ability is 35.67%, fat content
2.3g/100g, protein content is 2.2/100g.
Embodiment 2
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, calculates in parts by weight, and its composition and content are as follows:
Brown sugar: 8 parts (8g)；
Fructus Crataegi: 2 parts (2g)；
Fructus Lycii: 3 parts (3g)；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part (0.6g)；
Rhizoma Zingiberis: 0.1 part (0.1g)；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, concrete steps:
First, Fructus Crataegi being cleaned enucleation, fresh ginger is cut into slices；
Then, Fructus Crataegi (2g), Cortex cinnamomi japonici (Ramulus Cinnamomi) (0.6g), Fructus Lycii (3g) are added water together with Rhizoma Zingiberis (0.1g) infusion, concentrate (body after concentration
Long-pending: stock solution volume=1:10), to be subsequently adding brown sugar (8g)；
Then, take concentrated solution (15g) and mix with drinking water (85g), add skimmed milk powder (15g), stir, homogenizing
(10-24MPa), and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
Then access leaven (0.2g), stir；
Finally, by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain after fermentation ends
Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt.
After testing, its acidity is 68 ° of T to the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of above-mentioned gained, and retention ability is 30.98%, fat content
2.0g/100g, protein content is 2.2g/100g.
Embodiment 3
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, calculates in parts by weight, and its composition and content are as follows:
Brown sugar: 8 parts (8g)；
Fructus Crataegi: 8 parts (8g)；
Fructus Lycii: 3 parts (3g)；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part (0.6g)；
Rhizoma Zingiberis: 0.6 part (0.6g)；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, concrete steps:
First, Fructus Crataegi being cleaned enucleation, fresh ginger is cut into slices；
Then, Fructus Crataegi (8g), Cortex cinnamomi japonici (Ramulus Cinnamomi) (0.6g), Fructus Lycii (3g) are added water together with Rhizoma Zingiberis (0.6g) infusion, concentrate (body after concentration
Long-pending: stock solution volume=1:10), to be subsequently adding brown sugar (8g)；
Then, take concentrated solution (15g) and mix with drinking water (85g), add skimmed milk powder (15g), stir, homogenizing
(10-24MPa), and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
Then access leaven (0.2g), stir；
Finally, by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain after fermentation ends
Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt.
After testing, its acidity is 85 ° of T to the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of above-mentioned gained, and retention ability is 72.65%, fat content
3.1g/100g, protein content is 2.8g/100g.
Embodiment 4
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, calculates in parts by weight, and its composition and content are as follows:
Brown sugar: 8 parts (8g)；
Fructus Crataegi: 8 parts (8g)；
Fructus Lycii: 1 part (1g)；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part (0.6g)；
Rhizoma Zingiberis: 0.6 part (0.6g)；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, concrete steps:
First, Fructus Crataegi being cleaned enucleation, fresh ginger is cut into slices；
Then, Fructus Crataegi (8g), Cortex cinnamomi japonici (Ramulus Cinnamomi) (0.6g), Fructus Lycii (1g) are added water together with Rhizoma Zingiberis (0.6g) infusion, concentrate (body after concentration
Long-pending: stock solution volume=1:10), to be subsequently adding brown sugar (8g)；
Then, take concentrated solution (15g) and mix with drinking water (85g), add skimmed milk powder (15g), stir, homogenizing
(10-24MPa), and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
Then access leaven (0.2g), stir；
Finally, by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain after fermentation ends
Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt.
After testing, its acidity is 69 ° of T to the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of above-mentioned gained, and retention ability is 59.98%, fat content
2.3g/100g, protein content is 2.0g/100g.
Embodiment 5
Brown sugar: 8 parts (8g)；
Fructus Crataegi: 8 parts (8g)；
Fructus Lycii: 6 parts (6g)；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part (0.6g)；
Rhizoma Zingiberis: 0.6 part (0.6g)；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
Above-mentioned a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt and preparation method thereof, concrete steps:
First, Fructus Crataegi being cleaned enucleation, fresh ginger is cut into slices；
Then, Fructus Crataegi (8g), Cortex cinnamomi japonici (Ramulus Cinnamomi) (0.6g), Fructus Lycii (6g) are added water together with Rhizoma Zingiberis (0.6g) infusion, concentrate (body after concentration
Long-pending: stock solution volume=1:10), to be subsequently adding brown sugar (8g)；
Then, take concentrated solution (15g) and mix with drinking water (85g), add skimmed milk powder (15g), stir, homogenizing
(10-24MPa), and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
Then access leaven (0.2g), stir；
Finally, by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain after fermentation ends
Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt.
After testing, its acidity is 54 ° of T to the Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt of above-mentioned gained, and retention ability is 54.75%, fat content
2.6g/100g, protein content is 2.5g/100g.
Foregoing is only the basic explanation under present inventive concept, and according to technical scheme made any etc.
Effect conversion, all should belong to protection scope of the present invention.
Claims (8)
1. a Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt, it is characterised in that calculate according to the mass fraction, its composition and content are as follows:
Brown sugar: 2-16 part；
Fructus Crataegi: 2-16 part；
Fructus Lycii: 1-4 part；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.1-0.8 part；
Rhizoma Zingiberis: 0.1-0.8 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: described freeze dried fermenting preparation is double
Any one or two kinds in discrimination bacillus, Lactobacillus bulgaricus, streptococcus thermophilus, bacillus acidophilus, lactobacillus casei with
On combination.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: calculate in parts by weight, its group
Become and content be as follows:
Brown sugar: 2-16 part；
Fructus Crataegi: 8 parts；
Fructus Lycii: 3 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: calculate in parts by weight, its group
Become and content be as follows:
Fructus Crataegi: 2-16 part；
Brown sugar: 8 parts；
Fructus Lycii: 3 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: calculate in parts by weight, its group
Become and content be as follows:
Fructus Lycii: 1-4 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: calculate in parts by weight, its group
Become and content be as follows:
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.1-0.8 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Fructus Lycii: 3 parts；
Rhizoma Zingiberis: 0.6 part；
Skimmed milk powder: 15 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
A kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt the most according to claim 1, it is characterised in that: calculate in parts by weight, its group
Become and content be as follows:
Rhizoma Zingiberis: 0.1-0.8 part；
Brown sugar: 8 parts；
Fructus Crataegi: 8 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi): 0.6 part；
Fructus Lycii: 3 parts；
Drinking water: 85 parts；
Freeze dried fermenting preparation: 0.2 part.
8. the preparation method of a kind of Cortex cinnamomi japonici (Ramulus Cinnamomi) Chinese wolfberry health-care Yoghourt described in claim 1, it is characterised in that comprise the steps:
1) Fructus Crataegi being cleaned enucleation, Rhizoma Zingiberis Recens is cut into slices；
2) Rhizoma Zingiberis, brown sugar, Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii, skimmed milk powder and freeze dried fermenting preparation are weighed according to mass fraction；
3) add water together with Rhizoma Zingiberis infusion, concentration by Fructus Crataegi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Lycii, and after concentration, the volume ratio of volume and stock solution is 1:10,
It is subsequently adding brown sugar, standby；
4) concentrated solution taking step 3) mixes with drinking water, adds skimmed milk powder, stirs, at the pressure of 10-24MPa
Lower homogenizing, and sterilizing 10 minutes at 95 DEG C, cooling is standby rapidly；
5) skimmed milk step 4) cooled down accesses freeze dried fermenting preparation, mix homogeneously；
6) by glass supporting for mixture subpackage to Yogurt making machine, ferment 7-8h, takes out cold preservation, obtain Cortex cinnamomi japonici (Ramulus Cinnamomi) after fermentation ends
Chinese wolfberry health-care Yoghourt.
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| CN106901371A (en) * | 2017-05-03 | 2017-06-30 | 贵阳中医学院 | Cassia bark plant extraction liquid, fermented yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104798882A (en) * | 2015-04-24 | 2015-07-29 | 广东医学院 | Mulberry and Chinese wolfberry health yoghourt and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104798882A (en) * | 2015-04-24 | 2015-07-29 | 广东医学院 | Mulberry and Chinese wolfberry health yoghourt and preparation method thereof |
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| Title |
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| 栾金水: "山楂枸杞保健酸奶的功能性研究", 《食品科学》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901371A (en) * | 2017-05-03 | 2017-06-30 | 贵阳中医学院 | Cassia bark plant extraction liquid, fermented yoghourt and preparation method thereof |
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