CN106306011A - Heat clearing and toxin relieving yogurt - Google Patents
Heat clearing and toxin relieving yogurt Download PDFInfo
- Publication number
- CN106306011A CN106306011A CN201610666227.9A CN201610666227A CN106306011A CN 106306011 A CN106306011 A CN 106306011A CN 201610666227 A CN201610666227 A CN 201610666227A CN 106306011 A CN106306011 A CN 106306011A
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- CN
- China
- Prior art keywords
- yoghourt
- parts
- clearing
- heat
- toxic substances
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- 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.)
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Classifications
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses heat clearing and toxin relieving yogurt and belongs to the field of food processing. The yogurt comprises the following raw materials: cassia seeds, coix seeds, chrysanthemums, fresh milk and granulated sugar. The yoghurt is prepared by the steps of extracting, centrifuging, homogenizing, sterilizing, fermenting and packaging. The yogurt is easily obtained in raw material sources, concise in preparation method, and a new yoghurt product having heat clearing and toxin relieving efficacies and nutritional ingredients.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Yoghourt and preparation method thereof.
Background technology
Yoghourt is with milk as raw material, via sterilization and lactic acid bacteria fermentation, adds the milk product that probiotic bacteria is prepared from.Acid
The sweat of milk makes sugar, protein in milk have about 20% to be hydrolyzed into as little molecule (such as galactose and lactic acid, little peptide
Chain and aminoacid etc.), in milk, fat content is usually 3%-5%.Yoghourt had both had the nutritive value of milk, further through by milk
Lactose and breaks down proteins, make human body be more easy to digest and assimilate；And lactose therein is decomposed, lactose intolerance or portion can be avoided
Divide the abdominal distention that the people tolerated takes food milk product appearance.In fresh milk, calcium content enriches, fermented after, the mineral such as calcium is all without generation
Change, but the lactic acid produced after fermentation effectively improves calcium, and phosphorus utilization rate in human body, so the calcium phosphorus of Yoghourt is easier to quilt
Absorption of human body；Probiotic bacteria in Yoghourt can suppress saprophytic bacteria and some bacterium in the growth of intestinal, thus indirectly promotes that intestinal disappears
Change system health, help food digestion.Yoghourt product is many with coagulating type, agitating type and interpolation various fruit juice fruit jam in the market
It is main Deng the fruit-flavor type of adjuvant.
Along with economic development, the expansion in consumer demand face, at present, occur in that some have necessarily
Yoghourt product of effect and preparation method thereof.As application for a patent for invention document " a kind of vegetables and fruits Yoghourt " (number of patent application:
201410644860.9) disclose and a kind of comprise Pulp Citrulli juice, Fructus Lycopersici esculenti juice, the Yoghourt of Caulis et Folium Lactucae Sativae juice, there is comprehensive nutrition, with rich flavor
Feature；Application for a patent for invention document " a kind of Semen Pisi sativi Yoghourt " (number of patent application: 201510470303.4) discloses a kind of pea
The formula of Sourbean milk, existing Semen Pisi sativi wind and heat dispersing, effect of skin moistening skin care, there are again yoghourt-flavored and function.Application for a patent for invention
Document " Yoghourt of a kind of nourishing the stomach " (number of patent application: 201510999232.7) discloses one and with the addition of the Radix Aucklandiae, the Rhizoma Atractylodis Macrocephalae, Pu Gong
The Yoghourt of the composition such as English, Poria, has strengthening the body resistance, effect of tonifying-Yin and nourishing-stomach.
At present, owing to many consumers eat high sugar, high salinity, taste weight, pungent food, self body of initiation is caused
The state that body " is got angry ", is embodied in the symptoms such as aphtha of the mouth and tongue, flushing conjunctival congestion, parched throat hoarseness, swelling of having a toothache, oliguria dry stool,
Have impact on health.
Summary of the invention
It is an object of the invention to provide a kind of heat-clearing and toxic substances removing Yoghourt, possess heat-clearing and toxic substances removing Yoghourt to solve to there is no on market
Problem.In order to solve above technical problem, the present invention by the following technical solutions: a kind of heat-clearing and toxic substances removing Yoghourt, with weight portion be
Unit, comprises following component: Semen Cassiae 5 ~ 25 parts, Semen Coicis 3 ~ 16 parts, Flos Chrysanthemi 2 ~ 9 parts, fresh milk 80 ~ 300 parts, Saccharum Sinensis Roxb. 20 ~ 80
Part.
The present invention also provides for the preparation method of a kind of heat-clearing and toxic substances removing Yoghourt, comprises the following steps:
S1: after Semen Cassiae, Semen Coicis, Flos Chrysanthemi being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and extracts,
After filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge to be centrifuged fresh milk, filters, takes filtrate；
S3: being added by the lixiviating solution of step S1 gained in fresh milk, add Saccharum Sinensis Roxb., stir, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses strain, subpackage, and ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
Preferably, in step S2, centrifugation time is 10 ~ 20min, and rotating speed is 4000r/min.
Preferably, in step S3, mixing time is 15 ~ 30min, and rotating speed is 400 ~ 600r/min.
Preferably, in step S6, accessed strain is streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium lactis.
Beneficial effects of the present invention: the Yoghourt composition source of the present invention is easy to get, fresh milk add natural Chinese medicinal herb and decoct
Liquid is allocated, and adds probiotic bacteria, then is prepared from through series of processes, edible after both can obtain Yoghourt Middle nutrition composition and useful
Bacterium, can reach again heat clearing away, pathogenic fire reducing, detoxicating functions.The method for preparing sour milk of the present invention is simple and clear, it is easy to accomplish industrialization, standardization,
Standardized production.
Detailed description of the invention
1 one kinds of heat-clearing and toxic substances removing Yoghourts of embodiment, in units of weight portion, comprise following component: Semen Cassiae 5 parts, Semen Coicis 3
Part, Flos Chrysanthemi 2 parts, fresh milk 80 parts, Saccharum Sinensis Roxb. 20 parts.The preparation method of described a kind of heat-clearing and toxic substances removing Yoghourt, comprises the following steps:
S1: after Semen Cassiae, Semen Coicis, Flos Chrysanthemi being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and extracts,
After filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 10min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 400r/min
30min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
2 one kinds of heat-clearing and toxic substances removing Yoghourts of embodiment, in units of weight portion, comprise following component: Semen Cassiae 25 parts, Semen Coicis 16
Part, Flos Chrysanthemi 9 parts, fresh milk 300 parts, Saccharum Sinensis Roxb. 80 parts.The preparation method of described a kind of heat-clearing and toxic substances removing Yoghourt, comprises the following steps:
S1: after Semen Cassiae, Semen Coicis, Flos Chrysanthemi being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and extracts,
After filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 20min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 600r/min
15min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
3 one kinds of heat-clearing and toxic substances removing Yoghourts of embodiment, in units of weight portion, comprise following component: Semen Cassiae 15 parts, Semen Coicis 8
Part, Flos Chrysanthemi 5 parts, fresh milk 220 parts, Saccharum Sinensis Roxb. 45 parts.The preparation method of described a kind of heat-clearing and toxic substances removing Yoghourt, comprises the following steps:
S1: after Semen Cassiae, Semen Coicis, Flos Chrysanthemi being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and extracts,
After filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge under the conditions of rotating speed is for 4000r/min, fresh milk is centrifuged 15min, filters, takes filtrate；
S3: the lixiviating solution of step S1 gained is added in fresh milk, add Saccharum Sinensis Roxb., be sufficiently stirred under the conditions of rotating speed 500r/min
22min, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses streptococcus thermophilus, Lactobacillus bulgaricus and breast bifid bar
Bacterium, subpackage, ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
Claims (5)
1. a heat-clearing and toxic substances removing Yoghourt, it is characterised in that in units of weight portion, comprises following raw material: Semen Cassiae 5 ~ 25 parts, the heart of a lotus seed
Core 3 ~ 16 parts, Flos Chrysanthemi 2 ~ 9 parts, fresh milk 80 ~ 300 parts, Saccharum Sinensis Roxb. 20 ~ 80 parts.
The preparation method of heat-clearing and toxic substances removing Yoghourt the most according to claim 1, it is characterised in that comprise the following steps:
S1: after Semen Cassiae, Semen Coicis, Flos Chrysanthemi being pulverized, cross 300 mesh sieve, is placed in 400 parts of water use decocting method and extracts,
After filtering off slag, obtain lixiviating solution；
S2: utilize centrifuge to be centrifuged fresh milk, filters, takes filtrate；
S3: being added by the lixiviating solution of step S1 gained in fresh milk, add Saccharum Sinensis Roxb., stir, be uniformly mixed liquid；
S4: step S3 gained mixed liquor is heated to 60 DEG C, in high pressure homogenizer, pressure is homogenizing under 9Mpa；
S5: use flash pasteurization, heats 2s sterilizing when 135 DEG C；
S6: when mixed liquor is cooled to 40 DEG C in step S5, accesses strain, subpackage, and ferment 3h, to curdled appearance；
S7: step S6 gained fermented product is cooled down, packaging, it is placed in cold preservation indoor storage.
The preparation method of heat-clearing and toxic substances removing Yoghourt the most according to claim 2, it is characterised in that in step S2, centrifugation time is
10 ~ 20min, rotating speed is 4000r/min.
The preparation method of heat-clearing and toxic substances removing Yoghourt the most according to claim 2, it is characterised in that in step S3, mixing time is
15 ~ 30min, rotating speed is 400 ~ 600r/min.
The preparation method of heat-clearing and toxic substances removing Yoghourt the most according to claim 2, it is characterised in that accessed strain in step S6
For streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium lactis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610666227.9A CN106306011A (en) | 2016-08-15 | 2016-08-15 | Heat clearing and toxin relieving yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610666227.9A CN106306011A (en) | 2016-08-15 | 2016-08-15 | Heat clearing and toxin relieving yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306011A true CN106306011A (en) | 2017-01-11 |
Family
ID=57739296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610666227.9A Withdrawn CN106306011A (en) | 2016-08-15 | 2016-08-15 | Heat clearing and toxin relieving yogurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306011A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156293A (en) * | 2017-05-12 | 2017-09-15 | 安徽菊泰滁菊草本科技有限公司 | A kind of preparation method of the sour milk of chrysanthemum |
| CN108782757A (en) * | 2018-05-29 | 2018-11-13 | 贵州薏仁科学技术研究所 | A kind of adlay cassava taro Yoghourt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068113A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum yoghourt and preparation method thereof |
| CN104904852A (en) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | Heat clearing and pathogenic fire removing yogurt and preparation method thereof |
-
2016
- 2016-08-15 CN CN201610666227.9A patent/CN106306011A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068113A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Apocynum venetum yoghourt and preparation method thereof |
| CN104904852A (en) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | Heat clearing and pathogenic fire removing yogurt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156293A (en) * | 2017-05-12 | 2017-09-15 | 安徽菊泰滁菊草本科技有限公司 | A kind of preparation method of the sour milk of chrysanthemum |
| CN108782757A (en) * | 2018-05-29 | 2018-11-13 | 贵州薏仁科学技术研究所 | A kind of adlay cassava taro Yoghourt and preparation method thereof |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
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| WW01 | Invention patent application withdrawn after publication |