CN106259934A - A kind of blue berry medlar yogurt and preparation method thereof - Google Patents
A kind of blue berry medlar yogurt and preparation method thereof Download PDFInfo
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- CN106259934A CN106259934A CN201510279722.XA CN201510279722A CN106259934A CN 106259934 A CN106259934 A CN 106259934A CN 201510279722 A CN201510279722 A CN 201510279722A CN 106259934 A CN106259934 A CN 106259934A
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Abstract
The present invention relates to health promoting beverage processing technique field, be specifically related to a kind of blue berry medlar yogurt and preparation method thereof.A kind of blue berry medlar yogurt, it includes the component of following weight portion: blue berry 1 part～5 parts, Fructus Lycii 1 part～5 parts, white sugar 20 parts～50 parts, fresh milk 500 parts～1000 parts, mycopowder 0.3 part～1 part.The preparation method of this blue berry medlar yogurt, owing to being that blue berry and Fructus Lycii are ground into after vacuum lyophilization blue berry coarse powder and Fructus Lycii coarse powder, obtains blue berry fine powder and Fructus Lycii fine powder after sieve, is then then added in fresh milk prepare blue berry medlar yogurt.Therefore, the nutrient loss of blue berry and Fructus Lycii is not resulted in so that the nutritional labeling of blue berry and Fructus Lycii is fully obtained by.Compared with prior art, blueberry residue and Fructus Lycii slag will not be abandoned, and vacuum lyophilization can retain the nutritional labeling of blue berry and Fructus Lycii well.
Description
Technical field
The present invention relates to health promoting beverage processing technique field, be specifically related to a kind of blue berry medlar yogurt and preparation thereof
Method.
Background technology
Blue berry (blueberry) is a kind of small berries, and granule is little, and fruit is blueness, and sarcocarp is fine and smooth, sweet acid
Agreeable to the taste, and there is fragrant refreshing pleasant fragrance.Blueberry removes containing several amino acids, vitamin and enriches
Ferrum, zinc, outside the mineral element such as calcium, possibly together with anthocyanin class material.Anthocyanin (anthocyanin)
It is to there is flavylium ion mutter the class glycosides derivatives of (2-phenylbenzopyryalium) structure, for
A kind of water colo(u)r that plant kingdom is widely distributed.Anthocyanin is except preventing cardiovascular disease and improve glycolipid
Outside metabolism, it is also possible to promote the rhodopsin regeneration in retina cell, pre-myopia prevention, promote vision.Fructus Lycii
(wolfberry) it is tradition rare Chinese medicine, is again a kind of tonic food.Composition detection finds, Chinese holly
Qi contain abundant carotene, vitamin C, lycium barbarum polysaccharide, glycine betaine, linoleic acid and ferrum,
The nutritional labeling such as phosphorus, calcium, has that qi-restoratives is calmed the nerves, improving eyesight is dispeled the wind, an effect such as nourishing kidney lung moistening and hepatoprotective.
Yoghourt is that one had both had peculiar flavour, has again the milk product of abundant nutritive value and health-care effect,
Deeply liked by consumers in general.In recent years, the sales volume in Yoghourt market at home is growing, but its kind
The most single, it is impossible to meet the demand in market, therefore develop polytype Yoghourt imperative.Mesh
Before domestic also there is no blue berry medlar yogurt launch, carry out correlational study and can promote the product of blue berry and Fructus Lycii
Industryization is applied.
In prior art, when blue berry is applied to milk product, be blue berry is made fruit jam or is squeezed into fruit juice after add
In milk product, wherein, after blue berry is made fruit jam, add the mode in milk product to, milk product can be caused
Having granular sense, mouthfeel is bad.It addition, blue berry is squeezed into fruit juice be used for preparing the mode of milk product, can cause
The value of the nutritional labeling of blue berry is the highest, because the marc abandoned after blue berry is squeezed into fruit juice still contains
There is the highest nutritive value, and, anthocyanin class material is present in the blueberry pomace after squeezing the juice the most in a large number,
Cause waste and the loss of nutritional labeling；Further, when adding blue berry fruit juice to milk product, it is impossible to very well
Ground is held and is added concentration, because the moisture contained in fruit juice can dilute the concentration of milk product, affects bacterium simultaneously
The nutritional labeling concentration planted, and then affect the cultivation of strain.
In prior art, when Fructus Lycii is applied to beverage, it is to add Chinese wolfberry soup to beverage again after Fructus Lycii Baoshang
In, there is following defect in this mode: the Fructus Lycii slag discarded after Baoshang equally possibly together with substantial amounts of nutritional labeling,
Cause waste and the loss of nutritional labeling.If during it addition, Chinese wolfberry soup is used for preparing Yoghourt, milk can be caused
The problem of the bad assurance of concentration of goods, because the large quantity of moisture contained in Chinese wolfberry soup can dilute milk product
Concentration, affects the nutritional labeling concentration of strain simultaneously, and then affects the cultivation of strain.
Summary of the invention
An object of the present invention is for the deficiencies in the prior art, it is provided that one has the work that well keeps healthy
With the blue berry medlar yogurt with nutritive value.
The two of the purpose of the present invention are for the deficiencies in the prior art, it is provided that one does not results in nutritional labeling
The preparation method of the blue berry medlar yogurt run off.
One of to achieve these goals, the present invention adopts the following technical scheme that
Thering is provided a kind of blue berry medlar yogurt, it includes the component of following weight portion:
Wherein, the total plate count of every gram of described mycopowder is 1 × 108～3 × 108。
Preferably, a kind of blue berry medlar yogurt, it includes the component of following weight portion:
Preferably, a kind of blue berry medlar yogurt, it includes the component of following weight portion:
Being more highly preferred to, a kind of blue berry medlar yogurt, it includes the component of following weight portion:
Described mycopowder is the mycopowder being made up of Lactobacillus bulgaricus and two strains of streptococcus thermophilus.
Described mycopowder is to be mixed, by Lactobacillus bulgaricus and streptococcus thermophilus, the mycopowder formed by equal proportion.
Two to achieve these goals, the present invention adopts the following technical scheme that
Thering is provided the preparation method of a kind of blue berry medlar yogurt, it comprises the following steps:
Step one, makes coarse powder: blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and done by blue berry and Fructus Lycii
Blue berry coarse powder and Fructus Lycii coarse powder it is ground into after dry certain time；
Step 2, sieves: blue berry coarse powder step one obtained and Fructus Lycii coarse powder cross 80 mesh～120 mesh respectively
Sieve, obtains blue berry fine powder and Fructus Lycii fine powder；
Step 3, allotment: the blue berry fine powder that step 2 is obtained and Fructus Lycii fine powder, and the white sand of formula ratio
Sugar adds in the fresh milk after sterilization processing, then stirs and is heated to 40 DEG C～45 DEG C, obtaining
Mixture；
Step 4, inoculation: the temperature keeping the mixture of step 3 is 40 DEG C～45 DEG C, by the bacterium of formula ratio
Powder is linked in mixture, seals after stirring, and obtains inoculation liquid；
Step 5, fermentation is with after-ripening: inoculation liquid step 4 obtained is cultivated at 42 DEG C～43 DEG C,
And the acidity cultivated to inoculation liquid is 72 ° of T～terminates fermentation after 78 ° of T；Then inoculation liquid is placed in 3 DEG C～5 DEG C
Lower continuation after-ripening 12 hours～24 hours, obtains blue berry medlar yogurt.
In technique scheme, in described step one, blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and do
Dry vacuum is 1 × 10-1Mbar～1 × 10-3Mbar, cryogenic temperature is-50 DEG C～-42 DEG C.
In technique scheme, in described step one, blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and do
The dry time is 18 hours～24 hours.
The present invention compared with prior art, has the beneficial effects that:
(1) a kind of blue berry medlar yogurt that the present invention provides, owing to containing blue berry and Fructus Lycii composition, having very
High nutritive value and health-care effect, be additionally, since the anthocyanin contained in blue berry and can promote that retina is thin
Rhodopsin regeneration in born of the same parents, pre-myopia prevention, promote vision, and Fructus Lycii also has the effect of improving eyesight.Therefore,
Blue berry and Fructus Lycii have well collaborative compatibility effect so that prepared blue berry medlar yogurt to protection vision,
Promote that eye health has good effect.
(2) preparation method of a kind of blue berry medlar yogurt that the present invention provides, owing to being by blue berry and Fructus Lycii warp
After being ground into blue berry coarse powder and Fructus Lycii coarse powder after vacuum lyophilization, obtain blue berry fine powder and Fructus Lycii is thin after sieve
Powder, is then then added in fresh milk prepare blue berry medlar yogurt.Therefore, blue berry and Fructus Lycii are not resulted in
Nutrient loss so that the nutritional labeling of blue berry and Fructus Lycii is fully obtained by, first, with existing skill
Art is compared, and will not abandon blueberry residue and Fructus Lycii slag, and secondly, vacuum lyophilization can retain blue berry well
Nutritional labeling with Fructus Lycii.
(3) preparation method of a kind of blue berry medlar yogurt that the present invention provides, in the adaptation step of step 3,
By blue berry fine powder and Fructus Lycii fine powder, and the white sugar of formula ratio adds in the fresh milk after sterilization processing,
Then stir and be heated to 40 DEG C～45 DEG C, wherein, being heated to 40 DEG C～45 DEG C, be to ensure that pigment
Breast body is consistent.
(4) preparation method of a kind of blue berry medlar yogurt that the present invention provides, has technique simple, produces into
This is low, and can be applicable to the feature of large-scale production.
Detailed description of the invention
In order to make technical problem solved by the invention, technical scheme and beneficial effect clearer, with
Under in conjunction with the embodiments, the present invention is further elaborated.Should be appreciated that described herein specifically
Embodiment only in order to explain the present invention, is not intended to limit the present invention.
Embodiment 1.
A kind of blue berry medlar yogurt, it includes the component of following weight portion:
Blue berry 4 parts, Fructus Lycii 5 parts, white sugar 40 parts, fresh milk 1000 parts, mycopowder 1 part.Wherein,
The total plate count of every gram of described mycopowder is 1 × 108。
In the present embodiment, mycopowder is to be made up of by equal proportion mixing Lactobacillus bulgaricus and streptococcus thermophilus
Mycopowder.
The preparation method of above-mentioned blue berry medlar yogurt is as follows:
Step one, makes coarse powder: blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and done by blue berry and Fructus Lycii
Blue berry coarse powder and Fructus Lycii coarse powder it is ground into after dry 22 hours；Wherein, the vacuum of vacuum lyophilization is
1×10-1Mbar, cryogenic temperature is-50 DEG C；
Step 2, sieves: blue berry coarse powder step one obtained and Fructus Lycii coarse powder cross 100 mesh sieves respectively,
To blue berry fine powder and Fructus Lycii fine powder；
Step 3, allotment: the blue berry fine powder that step 2 is obtained and Fructus Lycii fine powder, and the white sand of formula ratio
Sugar adds in the fresh milk after sterilization processing, then stirs and is heated to 43 DEG C, obtaining mixture；
Step 4, inoculation: the temperature keeping the mixture of step 3 is 43 DEG C, accesses the mycopowder of formula ratio
In mixture, seal after stirring, obtain inoculation liquid；
Step 5, fermentation is with after-ripening: inoculation liquid step 4 obtained is cultivated at 42 DEG C, and cultivates
Fermentation is terminated after being 76 ° of T to the acidity of inoculation liquid；Then inoculation liquid is placed at 3.8 DEG C continuation after-ripening 20
Hour, obtain blue berry medlar yogurt.
The blue berry medlar yogurt that the present embodiment prepares, relative to prior art, does not results in blue berry and Fructus Lycii
Nutrient loss so that the nutritional labeling of blue berry and Fructus Lycii is fully obtained by, and, prepared indigo plant
Certain kind of berries medlar yogurt has the highest nutritive value and health-care effect, especially to protection vision, promotion eye health
There is good effect.
Embodiment 2.
A kind of blue berry medlar yogurt, it includes the component of following weight portion:
Blue berry 3.5 parts, Fructus Lycii 2.5 parts, white sugar 32 parts, fresh milk 850 parts, mycopowder 0.9 part.Its
In, the total plate count of every gram of described mycopowder is 1.5 × 108。
In the present embodiment, mycopowder is to be made up of by equal proportion mixing Lactobacillus bulgaricus and streptococcus thermophilus
Mycopowder.
The preparation method of above-mentioned blue berry medlar yogurt is as follows:
Step one, makes coarse powder: blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and done by blue berry and Fructus Lycii
Blue berry coarse powder and Fructus Lycii coarse powder it is ground into after dry 20 hours；Wherein, the vacuum of vacuum lyophilization is
1×10-2Mbar, cryogenic temperature is-44 DEG C；
Step 2, sieves: blue berry coarse powder step one obtained and Fructus Lycii coarse powder cross 80 mesh sieves respectively,
To blue berry fine powder and Fructus Lycii fine powder；
Step 3, allotment: the blue berry fine powder that step 2 is obtained and Fructus Lycii fine powder, and the white sand of formula ratio
Sugar adds in the fresh milk after sterilization processing, then stirs and is heated to 42 DEG C, obtaining mixture；
Step 4, inoculation: the temperature keeping the mixture of step 3 is 42 DEG C, accesses the mycopowder of formula ratio
In mixture, seal after stirring, obtain inoculation liquid；
Step 5, fermentation is with after-ripening: inoculation liquid step 4 obtained is cultivated at 43 DEG C, and cultivates
Fermentation is terminated after being 75 ° of T to the acidity of inoculation liquid；Then inoculation liquid is placed at 4 DEG C continuation after-ripening 22 little
Time, obtain blue berry medlar yogurt.
The blue berry medlar yogurt that the present embodiment prepares, relative to prior art, does not results in blue berry and Fructus Lycii
Nutrient loss so that the nutritional labeling of blue berry and Fructus Lycii is fully obtained by, and, prepared indigo plant
Certain kind of berries medlar yogurt has the highest nutritive value and health-care effect, especially to protection vision, promotion eye health
There is good effect.
Embodiment 3.
A kind of blue berry medlar yogurt, it includes the component of following weight portion:
Blue berry 3 parts, Fructus Lycii 3 parts, white sugar 45 parts, fresh milk 900 parts, mycopowder 0.7 part.Wherein,
The total plate count of every gram of described mycopowder is 2.5 × 108。
In the present embodiment, mycopowder is to be made up of by equal proportion mixing Lactobacillus bulgaricus and streptococcus thermophilus
Mycopowder.
The preparation method of above-mentioned blue berry medlar yogurt is as follows:
Step one, makes coarse powder: blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and done by blue berry and Fructus Lycii
Being ground into blue berry coarse powder and Fructus Lycii coarse powder after dry 21 hours: wherein, the vacuum of vacuum lyophilization is
1×10-3Mbar, cryogenic temperature is-48 DEG C；
Step 2, sieves: blue berry coarse powder step one obtained and Fructus Lycii coarse powder cross 120 mesh sieves respectively,
To blue berry fine powder and Fructus Lycii fine powder；
Step 3, allotment: the blue berry fine powder that step 2 is obtained and Fructus Lycii fine powder, and the white sand of formula ratio
Sugar adds in the fresh milk after sterilization processing, then stirs and is heated to 41 DEG C, obtaining mixture；
Step 4, inoculation: the temperature keeping the mixture of step 3 is 41 DEG C, accesses the mycopowder of formula ratio
In mixture, seal after stirring, obtain inoculation liquid；
Step 5, fermentation is with after-ripening: inoculation liquid step 4 obtained is cultivated at 42.5 DEG C, and trains
The acidity supported to inoculation liquid is to terminate fermentation after 74 ° of T；Then inoculation liquid is placed at 4.2 DEG C continuation after-ripening 18
Hour, obtain blue berry medlar yogurt.
The blue berry medlar yogurt that the present embodiment prepares, relative to prior art, does not results in blue berry and Fructus Lycii
Nutrient loss so that the nutritional labeling of blue berry and Fructus Lycii is fully obtained by, and, prepared indigo plant
Certain kind of berries medlar yogurt has the highest nutritive value and health-care effect, especially to protection vision, promotion eye health
There is good effect.
Last it should be noted that, above example is only in order to illustrate technical scheme, rather than to this
The restriction of invention protection domain, although having made to explain to the present invention with reference to preferred embodiment, this area
It is to be appreciated by one skilled in the art that technical scheme can be modified or equivalent,
Spirit and scope without deviating from technical solution of the present invention.
Claims (9)
1. a blue berry medlar yogurt, it is characterised in that: it includes the component of following weight portion:
Wherein, the total plate count of every gram of described mycopowder is 1 × 108～3 × 108。
A kind of blue berry medlar yogurt the most according to claim 1, it is characterised in that: it includes following
The component of weight portion:
A kind of blue berry medlar yogurt the most according to claim 1, it is characterised in that: it includes following
The component of weight portion:
A kind of blue berry medlar yogurt the most according to claim 1, it is characterised in that: it includes following
The component of weight portion:
A kind of blue berry medlar yogurt the most according to claim 1, it is characterised in that: described mycopowder is
The mycopowder being made up of Lactobacillus bulgaricus and two strains of streptococcus thermophilus.
A kind of blue berry medlar yogurt the most according to claim 5, it is characterised in that: described mycopowder is
The mycopowder formed is mixed by equal proportion by Lactobacillus bulgaricus and streptococcus thermophilus.
7. the preparation method of a kind of blue berry medlar yogurt described in claim 1 to 6 any one, it is special
Levy and be: it comprises the following steps:
Step one, makes coarse powder: blue berry and the Fructus Lycii of formula ratio are carried out vacuum freezing and done by blue berry and Fructus Lycii
Blue berry coarse powder and Fructus Lycii coarse powder it is ground into after dry certain time；
Step 2, sieves: blue berry coarse powder step one obtained and Fructus Lycii coarse powder cross 80 mesh～120 mesh respectively
Sieve, obtains blue berry fine powder and Fructus Lycii fine powder；
Step 3, allotment: the blue berry fine powder that step 2 is obtained and Fructus Lycii fine powder, and the white sand of formula ratio
Sugar adds in the fresh milk after sterilization processing, then stirs and is heated to 40 DEG C～45 DEG C, obtaining
Mixture；
Step 4, inoculation: the temperature keeping the mixture of step 3 is 40 DEG C～45 DEG C, by the bacterium of formula ratio
Powder is linked in mixture, seals after stirring, and obtains inoculation liquid；
Step 5, fermentation is with after-ripening: inoculation liquid step 4 obtained is cultivated at 42 DEG C～43 DEG C,
And the acidity cultivated to inoculation liquid is 72 ° of T～terminates fermentation after 78 ° of T；Then inoculation liquid is placed in 3 DEG C～5 DEG C
Lower continuation after-ripening 12 hours～24 hours, obtains blue berry medlar yogurt.
The preparation method of a kind of blue berry medlar yogurt the most according to claim 7, it is characterised in that:
In described step one, by the vacuum that the blue berry of formula ratio and Fructus Lycii carry out vacuum lyophilization it is
1×10-1Mbar～1 × 10-3Mbar, cryogenic temperature is-50 DEG C～-42 DEG C.
The preparation method of a kind of blue berry medlar yogurt the most according to claim 8, it is characterised in that: institute
Stating in step one, it is 18 hours～24 little that the blue berry of formula ratio and Fructus Lycii carry out time of vacuum lyophilization
Time.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106857841A (en) * | 2017-03-28 | 2017-06-20 | 河南农业职业学院 | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof |
| CN107183183A (en) * | 2017-06-19 | 2017-09-22 | 胡钢岑 | A kind of Yoghourt with healthcare function and preparation method thereof |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN107897374A (en) * | 2017-12-14 | 2018-04-13 | 光明乳业股份有限公司 | A kind of lycium ruthenicum flavored fermented milk and preparation method thereof |
| CN108244244A (en) * | 2018-01-22 | 2018-07-06 | 河南农业职业学院 | A kind of Yam matrimony vine bananas yoghourt and preparation method thereof |
| CN108617772A (en) * | 2018-03-30 | 2018-10-09 | 南京中亮有机蔬果食品有限公司 | Alleviate visual impairment and tired dry and astringent Anthocyanin from Blueberry product and preparation process |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
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2015
- 2015-05-22 CN CN201510279722.XA patent/CN106259934A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857841A (en) * | 2017-03-28 | 2017-06-20 | 河南农业职业学院 | A kind of composite probiotics ferment sugar-free medlar Yoghourt and preparation method thereof |
| CN107183183A (en) * | 2017-06-19 | 2017-09-22 | 胡钢岑 | A kind of Yoghourt with healthcare function and preparation method thereof |
| CN107372821A (en) * | 2017-07-25 | 2017-11-24 | 芜湖职业技术学院 | Eyeshield health care yoghourt and preparation method thereof |
| CN107897374A (en) * | 2017-12-14 | 2018-04-13 | 光明乳业股份有限公司 | A kind of lycium ruthenicum flavored fermented milk and preparation method thereof |
| CN108244244A (en) * | 2018-01-22 | 2018-07-06 | 河南农业职业学院 | A kind of Yam matrimony vine bananas yoghourt and preparation method thereof |
| CN108617772A (en) * | 2018-03-30 | 2018-10-09 | 南京中亮有机蔬果食品有限公司 | Alleviate visual impairment and tired dry and astringent Anthocyanin from Blueberry product and preparation process |
| CN111493144A (en) * | 2020-05-26 | 2020-08-07 | 广东温氏乳业有限公司 | Blueberry-flavored fermented milk and preparation method thereof |
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Application publication date: 20170104 |