CN106259924A - 山茶花酸奶及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种山茶花酸奶及其制备方法,所述山茶花酸奶按重量份计包括,山茶花30‑50份、山楂5‑10份、橘皮3‑5份、荷叶10‑20份、柠檬5‑10份、决明子10‑20份、冬瓜10‑20份、绞股蓝3‑5份、蜂蜜30‑50份、低聚麦芽糖10‑20份、发酵菌0.5‑1.5份和鲜牛奶800‑1000份。本发明的山茶花酸奶奶味浓郁,口感细腻而润滑,在酸奶中引入了山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝和蜂蜜、长期饮用有助于身体健康,可以提高人体免疫力。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种山茶花酸奶及其制备方法。
背景技术
酸奶通常以鲜牛奶或复原乳为主要原料,经均质、巴氏杀菌,乳酸菌发酵等工艺制备的一种富含益生菌的发酵乳制品。酸奶是很好的养生饮品,它具有克服乳糖不适应症、降低胆固醇、调节便秘预防细菌性、抑制癌症、美容养颜等功效。酸奶中还含有很多维生素,其中维生素A和维生素B2都有益于眼睛 ;酸奶中的氨基酸有益于头发;同时,由于酸奶能够改善消化功能,防止便秘,抑制有害物质如酚吲哚及胺类化合物在肠道内产生和积累,因而能防止细胞老化,使皮肤白晰而健美。
目前市场上常见的酸奶多为水果类酸奶,比如草莓酸奶、苹果酸奶等,花茶类酸奶很少见到,尤其是山茶花酸奶。
发明内容
本发明的目的是提供一种口感良好,营养丰富的山茶花酸奶。
本发明提供了如下的技术方案:
一种山茶花酸奶,按重量份计包括,山茶花30-50份、山楂5-10份、橘皮3-5份、荷叶10-20份、柠檬5-10份、决明子10-20份、冬瓜10-20份、绞股蓝3-5份、蜂蜜30-50份、低聚麦芽糖10-20份、发酵菌0.5-1.5份和鲜牛奶800-1000份。
优选的,按重量份计包括,山茶花30-40份、山楂5-8份、橘皮3-4份、荷叶10-15份、柠檬5-8份、决明子10-15份、冬瓜10-15份、绞股蓝3-4份、蜂蜜30-40份、低聚麦芽糖10-15份、发酵菌0.5-1.0份和鲜牛奶800-900份。
优选的,按重量份计包括,山茶花40份、山楂8份、橘皮4份、荷叶15份、柠檬8份、决明子15份、冬瓜15份、绞股蓝4份、蜂蜜40份、低聚麦芽糖15份、发酵菌1.0份和鲜牛奶900份。
优选的,所述的发酵菌至少包含保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、鼠李糖书杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种中的一种。
一种山茶花酸奶的制备方法,包含如下步骤,
1)将山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝浸入适量的85-90℃水中,浸泡10-15min,过滤,取滤液,得山茶花汁;
2)将步骤1)中得到的山茶花汁与鲜牛奶混合均匀后,温度控制在60-65℃,保持10-20min用于灭菌;
3)将灭菌后的山茶花汁和鲜牛奶倒入发酵罐中,之后将蜂蜜和低聚麦芽糖加入到发酵罐中,混合均匀,得料液;
4)将步骤3)中得到的料液冷却至43-45℃,将发酵菌接种至料液中,在45℃下恒温发酵6-8h,即得所述山茶花酸奶。
本发明的山茶花酸奶奶味浓郁,口感细腻而润滑,在酸奶中引入了山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝和蜂蜜、长期饮用有助于身体健康,可以提高人体免疫力。
具体实施方式
实施例1
一种山茶花酸奶,按重量份计包括,山茶花30份、山楂5份、橘皮3-5份、荷叶10份、柠檬5份、决明子10份、冬瓜10份、绞股蓝3份、蜂蜜30份、低聚麦芽糖10份、发酵菌0.5份和鲜牛奶800份。
所述发酵菌包括等重量份的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、鼠李糖书杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种。
一种山茶花酸奶的制备方法,包含如下步骤,
1)将山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝浸入适量的85℃水中,浸泡10min,过滤,取滤液,得山茶花汁;
2)将步骤1)中得到的山茶花汁与鲜牛奶混合均匀后,温度控制在60℃,保持10min用于灭菌;
3)将灭菌后的山茶花汁和鲜牛奶倒入发酵罐中,之后将蜂蜜和低聚麦芽糖加入到发酵罐中,混合均匀,得料液;
4)将步骤3)中得到的料液冷却至43℃,将发酵菌接种至料液中,在45℃下恒温发酵6h,即得所述山茶花酸奶。
实施例2
一种山茶花酸奶,按重量份计包括,山茶花40份、山楂8份、橘皮4份、荷叶15份、柠檬8份、决明子15份、冬瓜15份、绞股蓝4份、蜂蜜40份、低聚麦芽糖15份、发酵菌1.0份和鲜牛奶800-1000份。
所述发酵菌包括等重量份的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、鼠李糖书杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种。
一种山茶花酸奶的制备方法,包含如下步骤,
1)将山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝浸入适量的88℃水中,浸泡13min,过滤,取滤液,得山茶花汁;
2)将步骤1)中得到的山茶花汁与鲜牛奶混合均匀后,温度控制在63℃,保持15min用于灭菌;
3)将灭菌后的山茶花汁和鲜牛奶倒入发酵罐中,之后将蜂蜜和低聚麦芽糖加入到发酵罐中,混合均匀,得料液;
4)将步骤3)中得到的料液冷却至44℃,将发酵菌接种至料液中,在45℃下恒温发酵7h,即得所述山茶花酸奶。
实施例3
一种山茶花酸奶,按重量份计包括,山茶花50份、山楂10份、橘皮5份、荷叶20份、柠檬10份、决明子20份、冬瓜20份、绞股蓝5份、蜂蜜50份、低聚麦芽糖20份、发酵菌1.5份和鲜牛奶1000份。
所述发酵菌包括等重量份的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、鼠李糖书杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种。
一种山茶花酸奶的制备方法,包含如下步骤,
1)将山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝浸入适量的90℃水中,浸泡15min,过滤,取滤液,得山茶花汁;
2)将步骤1)中得到的山茶花汁与鲜牛奶混合均匀后,温度控制在65℃,保持20min用于灭菌;
3)将灭菌后的山茶花汁和鲜牛奶倒入发酵罐中,之后将蜂蜜和低聚麦芽糖加入到发酵罐中,混合均匀,得料液;
4)将步骤3)中得到的料液冷却至45℃,将发酵菌接种至料液中,在45℃下恒温发酵8h,即得所述山茶花酸奶。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种山茶花酸奶,其特征在于,按重量份计包括,山茶花30-50份、山楂5-10份、橘皮3-5份、荷叶10-20份、柠檬5-10份、决明子10-20份、冬瓜10-20份、绞股蓝3-5份、蜂蜜30-50份、低聚麦芽糖10-20份、发酵菌0.5-1.5份和鲜牛奶800-1000份。
2.根据权利要求1所述的一种山茶花酸奶,其特征在于,按重量份计包括,山茶花30-40份、山楂5-8份、橘皮3-4份、荷叶10-15份、柠檬5-8份、决明子10-15份、冬瓜10-15份、绞股蓝3-4份、蜂蜜30-40份、低聚麦芽糖10-15份、发酵菌0.5-1.0份和鲜牛奶800-900份。
3.根据权利要求1所述的一种山茶花酸奶,其特征在于,按重量份计包括,山茶花40份、山楂8份、橘皮4份、荷叶15份、柠檬8份、决明子15份、冬瓜15份、绞股蓝4份、蜂蜜40份、低聚麦芽糖15份、发酵菌1.0份和鲜牛奶900份。
4.根据权利要求1所述的一种山茶花酸奶,其特征在于,所述的发酵菌至少包含保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌、鼠李糖书杆菌、乳酸乳球菌乳酸亚种和乳酸乳球菌乳脂亚种中的一种。
5.一种山茶花酸奶的制备方法,其特征在于,包含如下步骤,
1)将山茶花、山楂、橘皮、荷叶、柠檬、决明子、冬瓜、绞股蓝浸入适量的85-90℃水中,浸泡10-15min,过滤,取滤液,得山茶花汁;
2)将步骤1)中得到的山茶花汁与鲜牛奶混合均匀后,温度控制在60-65℃,保持10-20min用于灭菌;
3)将灭菌后的山茶花汁和鲜牛奶倒入发酵罐中,之后将蜂蜜和低聚麦芽糖加入到发酵罐中,混合均匀,得料液;
4)将步骤3)中得到的料液冷却至43-45℃,将发酵菌接种至料液中,在45℃下恒温发酵6-8h,即得所述山茶花酸奶。
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CN106962483A (zh) * | 2017-05-03 | 2017-07-21 | 贵阳中医学院 | 橘皮提取液、橘皮酸奶及其制备方法 |
CN107048401A (zh) * | 2017-05-03 | 2017-08-18 | 贵阳中医学院 | 山楂植物提取液、发酵酸奶及其制备方法 |
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CN106962483A (zh) * | 2017-05-03 | 2017-07-21 | 贵阳中医学院 | 橘皮提取液、橘皮酸奶及其制备方法 |
CN107048401A (zh) * | 2017-05-03 | 2017-08-18 | 贵阳中医学院 | 山楂植物提取液、发酵酸奶及其制备方法 |
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