CN106212679A - A kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof - Google Patents
A kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof Download PDFInfo
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- CN106212679A CN106212679A CN201610598892.9A CN201610598892A CN106212679A CN 106212679 A CN106212679 A CN 106212679A CN 201610598892 A CN201610598892 A CN 201610598892A CN 106212679 A CN106212679 A CN 106212679A
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- Prior art keywords
- folium braseniae
- braseniae schreberi
- yoghourt
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- schreberi
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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
Abstract
The invention discloses a kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof.This Yoghourt is made with raw milk, white sugar, Folium Braseniae Schreberi and lactobacillus yogurt leaven for raw material, mouthfeel stiff, exquisiteness, and flavour is pleasant, and wherein Folium Braseniae Schreberi is fresh and tender tasty and refreshing.The preparation method of Folium Braseniae Schreberi Yoghourt of the present invention is to be added by pretreated Folium Braseniae Schreberi in raw milk added with white sugar, homogenizing, pasteurization, cooling, access lactobacillus yogurt leaven to ferment, breakdown of emulsion is stirred after fermentation ends, then cold preservation after-ripening at 2～5 DEG C, Yoghourt structure matter is rebuild, and recovers coagulating type quality, ultimately forms the most equally distributed solidification type yoghourt of Folium Braseniae Schreberi.Folium Braseniae Schreberi contains substantial amounts of aminoacid, acid heteroglycan and the nutrient such as zinc, ferrum, so the more conventional Yoghourt of Folium Braseniae Schreberi Yoghourt of the present invention is compared, has higher nutritive value and health value.
Description
Technical field
The invention belongs to dairy product processing field, particularly to a kind of Folium Braseniae Schreberi Yoghourt.More particularly it relates to an
Folium Braseniae Schreberi Yoghourt and preparation method thereof.
Technical background
Folium Braseniae Schreberi, has another name called water certain herbaceous plants with big flowers, Horse hoof dish etc., for the young stem and leaf of nymphaeaceae plant, perennial aquatic persistent root herbs is fresh
U.S. sliding tender, for one of precious vegetable.Folium Braseniae Schreberi is nutritious, according to surveying and determination containing protein 0.745g, total sugar in every fresh Folium Braseniae Schreberi of hectogram
0.29g, ferrum 0.47mg, possibly together with vitamin B12 rare in plant, and containing several amino acids, with glutamic acid, asparagine
Acid, leucine content the abundantest.Abundant Zn content makes Folium Braseniae Schreberi become " zinc king " in plant, can promote that the intelligence of children's is sent out
Educate, prevent and treat hyperkinetic syndrome.Folium Braseniae Schreberi, possibly together with a kind of acid heteroglycan, can promote the weight of mouse immune organ spleen
Increase, be a kind of preferably immunopotentiating agent, can be with the immunologic function of enhancing body, prophylactic generation, to some tumor
Also there is stronger inhibitory action.
Yoghourt is Lac Bovis seu Bubali product after lactic acid bacteria fermentation, is described as life prolonging food abroad, the most also gets more and more
Be esthetically acceptable to the consumers and like.Yoghourt in addition to the almost all nutrient with fresh cow milk, possibly together with substantial amounts of lactic acid and
Be conducive to the lactic acid bacteria that human body intestinal canal is healthy.Yoghourt has the effect that safeguards intestinal microbial population ecological balance, suppresses harmful bacteria pair
The invasion of intestinal；Intestinal peristalsis promoting is promoted by producing substantial amounts of short-chain fatty acid；Thalline raised growth changes osmotic pressure, prevents just
Secret；Produce some materials increasing immunologic function, improve body immunity, prevent disease；Slow down aging etc..
Folium Braseniae Schreberi surface have one layer rich in mucus and the colloid of polysaccharide, mouthfeel is fresh and tender smooth, Folium Braseniae Schreberi is added in Lac Bovis seu Bubali mix
The Yoghourt of ferment making, in addition to the stiff sense with Yoghourt itself and fine and smooth sense, also has good chewiness, and is eating
During to Folium Braseniae Schreberi, have sliding tender tasty and refreshing sensation.And Folium Braseniae Schreberi contains abundant nutritional labeling, it it is the green that a kind of health care is strong
Vegetable, the addition of Folium Braseniae Schreberi can improve the nutrition and health care of Yoghourt and be worth.
Summary of the invention
It is an object of the invention to ferment for raw material with Lac Bovis seu Bubali, Folium Braseniae Schreberi, white sugar, lactobacillus yogurt leaven, obtain
Obtain the Folium Braseniae Schreberi Yoghourt that a kind of good mouthfeel is nutritious.
Another object of the present invention is enriched acid milk kind, and the deep processing for Folium Braseniae Schreberi provides a new developing direction.
In order to realize foregoing invention purpose, the invention provides techniques below scheme:
Folium Braseniae Schreberi Yoghourt of the present invention, in terms of 1000 parts of final products, it comprises each raw material of following weight portion: Folium Braseniae Schreberi
10～90 parts, white sugar 60～100 parts, lactobacillus yogurt leaven 1～5 parts, surplus are raw milk.
Preferably, Folium Braseniae Schreberi Yoghourt of the present invention, in terms of 1000 parts of final products, it comprises each former of following weight portion
Material: Folium Braseniae Schreberi 30～70 parts, white sugar 70～90 parts, lactobacillus yogurt leaven 2～4 parts, surplus are raw milk.
Most preferably, Folium Braseniae Schreberi Yoghourt of the present invention, in terms of 1000 parts of final products, it comprises each of following weight portion
Raw material: Folium Braseniae Schreberi 50 parts, white sugar 80 parts, lactobacillus yogurt leaven 3 parts, raw milk 867 parts.
The preparation method of Folium Braseniae Schreberi Yoghourt of the present invention, comprises the following steps:
1. the process of raw material:
(1) pretreatment of Folium Braseniae Schreberi: select high-quality Folium Braseniae Schreberi, cleans with clear water, 90 DEG C of water-bath 10min, standby；
(2) white sugar is added raw milk, stirring and dissolving, add the Folium Braseniae Schreberi handled well, stir, pasteurization,
Cooling, standby；
2. inoculation fermentation: access lactobacillus yogurt leaven, fermentation 5～8h, acid to be titrated in 40～45 DEG C of incubators
Degree reaches to terminate fermentation during 70 ° of more than T；
3. stirring breakdown of emulsion: in an aseptic environment, whisk yoghout, make Folium Braseniae Schreberi be evenly distributed in Yoghourt；
4. cold preservation after-ripening: Yoghourt is placed in 2～5 DEG C of after-ripening 12h, obtains final finished.
Other Folium Braseniae Schreberi deep processed product is many to be starched as raw material using Folium Braseniae Schreberi leachate, Folium Braseniae Schreberi.With other Folium Braseniae Schreberi deep processed product
Comparing, products obtained therefrom of the present invention remains with complete Folium Braseniae Schreberi stem and leaf and surface colloid, therefore it is fresh and tender smooth only to remain with Folium Braseniae Schreberi
Special mouthfeel.
Accompanying drawing explanation
Fig. 1, for present invention process flow chart.
Fig. 2, for Folium Braseniae Schreberi state in Yoghourt.
Detailed description of the invention
Below in conjunction with embodiment and detailed description of the invention, the present invention is described in further detail.But this should not understood
Being only limitted to below example for the above-mentioned subject area of the present invention, all technology realized based on present invention belong to this
Bright scope.
Embodiment 1
Length of blade is selected (to account for final products weight less than 25mm, tail electrical path length less than the AS level Folium Braseniae Schreberi 0.5kg of 8mm
5%), clear water is cleaned.In Folium Braseniae Schreberi, add a small amount of hot water, 90 DEG C of water-bath 10min, drip water to the greatest extent, standby；
In 8.67kg raw milk, add 0.8kg white sugar, dissolve completely.Adding pretreated Folium Braseniae Schreberi, stirring is all
Even.Use pasteurization, 95 DEG C of water-bath 5min.Be cooled to 40 DEG C standby.
In the mixed liquor that configuration as above is good, access 30g lactobacillus yogurt leaven, at 43 DEG C of bottom fermentation 6h.
After fermentation ends, stir breakdown of emulsion, make Folium Braseniae Schreberi be evenly distributed in Yoghourt.
Yoghourt is placed in after-ripening 12h in 2～5 DEG C of environment.I.e. obtain Folium Braseniae Schreberi Yoghourt.
Embodiment 2
The present embodiment Folium Braseniae Schreberi addition is 1%, i.e. 0.1kg, and other conditions are same as in Example 1.
Embodiment 3
The present embodiment Folium Braseniae Schreberi addition is 3%, i.e. 0.3kg, and other conditions are same as in Example 1.
Embodiment 4
The present embodiment Folium Braseniae Schreberi addition is 7%, i.e. 0.7kg, and other conditions are same as in Example 1.
Embodiment 5
The present embodiment Folium Braseniae Schreberi addition is 9%, i.e. 0.9kg, and other conditions are same as in Example 1.
Embodiment 6
The present embodiment Folium Braseniae Schreberi addition is 15%, i.e. 1.5kg, and other conditions are same as in Example 1.
Embodiment 7
The present embodiment Folium Braseniae Schreberi addition is 25%, i.e. 2.5kg, and other conditions are same as in Example 1.
The product effect of the present invention
Finished product is within the shelf-life (21 days), and outward appearance structural state is good, and no whey separates out.Product stability is good, Folium Braseniae Schreberi
Surface colloid is good with the bonding state of Yoghourt, produces without bad smell.
By the product prepared by embodiment 1～7, choose 10 consumers (men and women half and half), to its structural state, mouthfeel,
The index such as local flavor, color and luster is evaluated, the average mark into subjective appreciation personnel of marking, and sensory evaluation scores standard is shown in Table 1, evaluation result
It is shown in Table 2.
Table 1 Folium Braseniae Schreberi Yoghourt sensory evaluation scores standard
| Project | Standards of grading | Score |
| Structural state | Tissue exquisiteness, viscosity is suitable, and no whey separates out | 30 |
| Mouthfeel | Exquisiteness is smooth, have chewiness | 30 |
| Local flavor | There are the distinctive fragrance of Yoghourt, free from extraneous odour | 20 |
| Color and luster | Milky in uniformity, or slightly carry slightly yellow | 10 |
| Sour-sweet degree | Sour-sweet suitably | 10 |
| Total score | 100 |
Table 2 Folium Braseniae Schreberi Yoghourt Analyses Methods for Sensory Evaluation Results
As shown in Table 2, when Folium Braseniae Schreberi addition too high (being 15% or 25%), Folium Braseniae Schreberi Yoghourt fragrance is thin, tart flavour is weak, newborn
Clear precipitation is increased；During Folium Braseniae Schreberi addition higher (being 9%), the chewiness of Folium Braseniae Schreberi Yoghourt is the heaviest；Folium Braseniae Schreberi addition is relatively low (is 1%
Or 3%) time, the chewiness of Folium Braseniae Schreberi Yoghourt is more weak；When Folium Braseniae Schreberi addition moderate (being 5% or 7%), the group of gained Folium Braseniae Schreberi Yoghourt
Knit state, mouthfeel etc. good.When Folium Braseniae Schreberi addition is 5%, it is the highest that consumer sensory evaluates scoring, is 87.03 points.So, Herba braseniaeel.
Dish addition is set to 5% ratio conveniently.
Claims (5)
1. a Folium Braseniae Schreberi Yoghourt, it is characterised in that in terms of 1000 parts of final products, it comprises each raw material of following weight portion: Folium Braseniae Schreberi
10～90 parts, white sugar 60～100 parts, lactobacillus yogurt leaven 1～5 parts, surplus are raw milk.
A kind of Folium Braseniae Schreberi Yoghourt the most according to claim 1, it is characterised in that in terms of 1000 parts of final products, it comprises following
Each raw material of weight portion: Folium Braseniae Schreberi 30～70 parts, white sugar 70～90 parts, lactobacillus yogurt leaven 2～4 parts, surplus is raw material
Breast.
A kind of Folium Braseniae Schreberi Yoghourt the most according to claim 1, it is characterised in that in terms of 1000 parts of final products, it comprises following
Each raw material of weight portion: Folium Braseniae Schreberi 50 parts, white sugar 80 parts, lactobacillus yogurt leaven 3 parts, raw milk 867 parts.
4. according to a kind of Folium Braseniae Schreberi Yoghourt described in claim 1 or 2 or 3, it is characterised in that described raw milk is fresh milk
Or the reconstituted milk being made up of milk powder, Lac caprae seu ovis powder；Described fresh milk is preferably the one in raw milk, raw Lac caprae seu ovis and raw Lac Cameli
Or it is several；Described reconstituted milk is the reconstituted milk using whole milk powder or skimmed milk powder to make.
5. the manufacture method of a Folium Braseniae Schreberi Yoghourt, it is characterised in that comprise the following steps:
1) process of raw material:
(1) pretreatment of Folium Braseniae Schreberi: select high-quality Folium Braseniae Schreberi, cleans with clear water, 90 DEG C of water-bath 10min, standby；
(2) white sugar is added raw milk, stirring and dissolving, adds the Folium Braseniae Schreberi handled well, stir, pasteurization, cooling,
Standby；
2) inoculation fermentation: access lactobacillus yogurt leaven, fermentation 5～8h in 40～45 DEG C of incubators, acidity to be titrated reaches
Fermentation is terminated during to 70 ° of more than T；
3) stirring breakdown of emulsion: in an aseptic environment, whisk yoghout, make Folium Braseniae Schreberi be evenly distributed in Yoghourt；
4) cold preservation after-ripening: Yoghourt is placed in 2～5 DEG C of more than after-ripening 12h, obtains final finished.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598892.9A CN106212679A (en) | 2016-07-27 | 2016-07-27 | A kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610598892.9A CN106212679A (en) | 2016-07-27 | 2016-07-27 | A kind of Folium Braseniae Schreberi Yoghourt and preparation method thereof |
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| CN106212679A true CN106212679A (en) | 2016-12-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900862A (en) * | 2017-03-24 | 2017-06-30 | 湖北大学 | A kind of soft seed pomegranate Yoghourt and preparation method thereof |
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| CN101664060A (en) * | 2009-09-22 | 2010-03-10 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing beta vulgaris particles and production method thereof |
| CN102863552A (en) * | 2012-10-17 | 2013-01-09 | 西南大学 | Preparation method of water shelloeld pectin and product thereof |
| CN104273218A (en) * | 2013-07-05 | 2015-01-14 | 内蒙古伊利实业集团股份有限公司 | Celery yogurt and production method thereof |
| CN104430876A (en) * | 2014-11-14 | 2015-03-25 | 柳州市康小乐牛奶有限公司 | Vegetable and fruit yoghourt |
| CN104757116A (en) * | 2015-04-27 | 2015-07-08 | 四川东坡中国泡菜产业技术研究院 | Pickled vegetable yogurt and making method thereof |
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2016
- 2016-07-27 CN CN201610598892.9A patent/CN106212679A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664060A (en) * | 2009-09-22 | 2010-03-10 | 内蒙古伊利实业集团股份有限公司 | Yoghurt containing beta vulgaris particles and production method thereof |
| CN102863552A (en) * | 2012-10-17 | 2013-01-09 | 西南大学 | Preparation method of water shelloeld pectin and product thereof |
| CN104273218A (en) * | 2013-07-05 | 2015-01-14 | 内蒙古伊利实业集团股份有限公司 | Celery yogurt and production method thereof |
| CN104430876A (en) * | 2014-11-14 | 2015-03-25 | 柳州市康小乐牛奶有限公司 | Vegetable and fruit yoghourt |
| CN104757116A (en) * | 2015-04-27 | 2015-07-08 | 四川东坡中国泡菜产业技术研究院 | Pickled vegetable yogurt and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900862A (en) * | 2017-03-24 | 2017-06-30 | 湖北大学 | A kind of soft seed pomegranate Yoghourt and preparation method thereof |
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