CN106550990A - A kind of preparation method of okra Yoghourt - Google Patents
A kind of preparation method of okra Yoghourt Download PDFInfo
- Publication number
- CN106550990A CN106550990A CN201611043085.7A CN201611043085A CN106550990A CN 106550990 A CN106550990 A CN 106550990A CN 201611043085 A CN201611043085 A CN 201611043085A CN 106550990 A CN106550990 A CN 106550990A
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- CN
- China
- Prior art keywords
- okra
- yoghourt
- preparation
- under
- sucrose
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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
-
- 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
-
- 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
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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)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation method of Yoghourt, more particularly to a kind of preparation method of okra Yoghourt.A kind of preparation method of okra Yoghourt, it is characterised in that comprise the following steps：（1）Take okra, sucrose, fermented bacterium, pectin standby（2）Prepare leavening；（3）By ripe okra fruit by stalk, cleaning, precook under the conditions of 90 DEG C 5min, filters acquisition okra juice in 60 mesh after being then beaten.Okra Yoghourt prepared by the method for the invention, Yoghourt color and luster pale green, curdled milk are solid, and surface is smooth, moderately sour and sweet, delicate mouthfeel, and delicate fragrance is coordinated, pure flavor, with good nutritive value.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, more particularly to a kind of preparation method of okra Yoghourt.
Background technology
Okra meat is tender, lubrication, and unique flavor is of high nutritive value, and the country is evaluated as to okra at present（1）Increase
Plus endurance and antifatigue,（2）Anti-aging；（3）Protection stomach.And Yoghourt can be subtracted in the growth of stomach by suppressing saprophytic bacteria
Few toxin, prevents aging, and produces the material for strengthening immunologic function, improve immune function of human body.
The content of the invention
The present invention proposes a kind of preparation method of okra Yoghourt.
A kind of preparation method of okra Yoghourt, comprises the following steps：
（1）Take okra, sucrose, fermented bacterium, pectin standby
（2）Prepare leavening；
（3）By ripe okra fruit by stalk, cleaning, precook under the conditions of 90 DEG C 5min, in the filtration of 60 mesh after being then beaten
Obtain okra juice.
（4）Milk powder is added in 50 DEG C of pure water, high shear agitation is uniform；
（5）By ready milk in 95 DEG C of pre-sterilizing 150s, 50 DEG C are then cooled to, stop stirring, stand 20min-
40min；
（6）With dissolved in purified water sucrose and the mixture of stabilizer, and 95 DEG C are heated to, are incubated 10min-15min, sterilized standby
With；
（7）By okra juice, step is added（5）And step（6）Mixed liquor, homogeneous after stirring, then again at 95 DEG C
Sterilization 5min under environment；
（8）By step（7）Mixed liquor seals shape after 43 DEG C of coolings, in 42 DEG C of heat-preservation fermentation 4h, after then refrigerating 8h-12h at 4 DEG C
Both.
Preferably, the preparation method of the leavening is by l by milk powder：8 add water, and sterilize under 115 DEG C of hyperbaric environments
15rain, after being cooled to 42 DEG C, by direct putting type dry powder bacterial classification, according to the ratio of 1%-2%, cultivates 4h under 42 DEG C of environment, will
Mother culture is seeded in the seasoning liquid for having sterilized in 4% ratio and is fermented.
Okra Yoghourt prepared by the method for the invention, Yoghourt color and luster pale green, curdled milk are solid, and surface is smooth, sour-sweet suitable
Degree, delicate mouthfeel, delicate fragrance are coordinated, pure flavor, with good nutritive value.
Specific embodiment
Embodiment 1.
A kind of preparation method of okra Yoghourt, comprises the following steps：
（1）Take okra, sucrose, fermented bacterium, pectin standby
（2）Prepare leavening；
（3）By ripe okra fruit by stalk, cleaning, precook under the conditions of 90 DEG C 5min, in the filtration of 60 mesh after being then beaten
Obtain okra juice.
（4）Milk powder is added in 50 DEG C of pure water, high shear agitation is uniform；
（5）By ready milk in 95 DEG C of pre-sterilizing 150s, 50 DEG C are then cooled to, stop stirring, stand 20min-
40min；
（6）With dissolved in purified water sucrose and the mixture of stabilizer, and 95 DEG C are heated to, are incubated 10min-15min, sterilized standby
With；
（7）By okra juice, step is added（5）And step（6）Mixed liquor, homogeneous after stirring, then again at 95 DEG C
Sterilization 5min under environment；
（8）By step（7）Mixed liquor seals shape after 43 DEG C of coolings, in 42 DEG C of heat-preservation fermentation 4h, after then refrigerating 8h-12h at 4 DEG C
Both.
Embodiment 2.
A kind of preparation method of okra Yoghourt, comprises the following steps：
（1）Take okra, sucrose, fermented bacterium, pectin standby
（2）Milk powder is pressed into l：8 add water, and sterilize under 115 DEG C of hyperbaric environments 15rain, after being cooled to 42 DEG C, by direct putting type dry powder
Bacterial classification, according to the ratio of 1%-2%, under 42 DEG C of environment cultivates 4h, mother culture is seeded in 4% ratio the tune for having sterilized
With being fermented in liquid.
（3）By ripe okra fruit by stalk, cleaning, precook under the conditions of 90 DEG C 5min, then in 60 mesh after beating
Filter and obtain okra juice.
（4）Milk powder is added in 50 DEG C of pure water, high shear agitation is uniform；
（5）By ready milk in 95 DEG C of pre-sterilizing 150s, 50 DEG C are then cooled to, stop stirring, stand 20min-
40min；
（6）With dissolved in purified water sucrose and the mixture of stabilizer, and 95 DEG C are heated to, are incubated 10min-15min, sterilized standby
With；
（7）By okra juice, step is added（5）And step（6）Mixed liquor, homogeneous after stirring, then again at 95 DEG C
Sterilization 5min under environment；
（8）By step（7）Mixed liquor seals shape after 43 DEG C of coolings, in 42 DEG C of heat-preservation fermentation 4h, after then refrigerating 8h-12h at 4 DEG C
Both.
Claims (2)
1. a kind of preparation method of okra Yoghourt, it is characterised in that comprise the following steps：
（1）Take okra, sucrose, fermented bacterium, pectin standby；
（2）Prepare leavening；
（3）By ripe okra fruit by stalk, cleaning, precook under the conditions of 90 DEG C 5min, in the filtration of 60 mesh after being then beaten
Obtain okra juice；
（4）Milk powder is added in 50 DEG C of pure water, high shear agitation is uniform；
（5）By ready milk in 95 DEG C of pre-sterilizing 150s, 50 DEG C are then cooled to, stop stirring, stand 20min-
40min；
（6）With dissolved in purified water sucrose and the mixture of stabilizer, and 95 DEG C are heated to, are incubated 10min-15min, sterilized standby
With；
（7）By okra juice, step is added（5）And step（6）Mixed liquor, homogeneous after stirring, then again at 95 DEG C
Sterilization 5min under environment；
（8）By step（7）Mixed liquor seals shape after 43 DEG C of coolings, in 42 DEG C of heat-preservation fermentation 4h, after then refrigerating 8h-12h at 4 DEG C
Both.
2. a kind of as claimed in claim 1 preparation method of okra Yoghourt, it is characterised in that the preparation method of the leavening
It is by l by milk powder：8 add water, and sterilize under 115 DEG C of hyperbaric environments 15rain, after being cooled to 42 DEG C, by direct putting type dry powder bacterial classification,
According to the ratio of 1%-2%, 4h is cultivated under 42 DEG C of environment, mother culture is seeded to the seasoning liquid for having sterilized in 4% ratio
In fermented.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043085.7A CN106550990A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of okra Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043085.7A CN106550990A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of okra Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106550990A true CN106550990A (en) | 2017-04-05 |
Family
ID=58444892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043085.7A Pending CN106550990A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of okra Yoghourt |
Country Status (1)
| Country | Link |
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| CN (1) | CN106550990A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307079A (en) * | 2017-07-20 | 2017-11-03 | 广西壮族自治区水牛研究所 | A kind of Rodococcus sp J-5 buffalo lactate milk and preparation method thereof |
| CN110074300A (en) * | 2019-05-23 | 2019-08-02 | 金陵科技学院 | A kind of okra bifidobacterium fermentation plant beverage and preparation method thereof |
-
2016
- 2016-11-24 CN CN201611043085.7A patent/CN106550990A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307079A (en) * | 2017-07-20 | 2017-11-03 | 广西壮族自治区水牛研究所 | A kind of Rodococcus sp J-5 buffalo lactate milk and preparation method thereof |
| CN107307079B (en) * | 2017-07-20 | 2020-03-27 | 广西壮族自治区水牛研究所 | Okra buffalo milk yogurt and preparation method thereof |
| CN110074300A (en) * | 2019-05-23 | 2019-08-02 | 金陵科技学院 | A kind of okra bifidobacterium fermentation plant beverage and preparation method thereof |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170405 |