CN106561819A - Antiviral fermented yoghourt pecan juice - Google Patents

Antiviral fermented yoghourt pecan juice Download PDF

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Publication number
CN106561819A
CN106561819A CN201610928121.1A CN201610928121A CN106561819A CN 106561819 A CN106561819 A CN 106561819A CN 201610928121 A CN201610928121 A CN 201610928121A CN 106561819 A CN106561819 A CN 106561819A
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parts
juice
green
pecan
green fruit
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CN201610928121.1A
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Chinese (zh)
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李业清
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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 OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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 OR TREATMENT 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
    • 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 OR TREATMENT 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
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • 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 OR TREATMENT 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
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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 OR TREATMENT 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 OR TREATMENT 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)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses an antiviral fermented yoghourt pecan juice. The antiviral fermented yoghourt pecan juice is prepared from, by weight, 90 to 100 parts of pecan, 0.7 to 0.8 part of pectinase, 0.2 to 0.3 part of cellulase, 1.45 to 1.5 parts of alkaline protease, 1 to 1.1 parts of citrus essential oil, 120 to 130 parts of fresh milk, 15 to 20 parts of saccharose, 4 to 5 parts of streptococcus thermophilus, 4 to 5 parts of lactobacillus bulgaricus, 55 to 60 parts of purple sweet potato, 35 to 40 parts of small fortunella margarita fruit, 40 to 45 parts of sugar cane juice, 5 to 6 parts of angelica sinensis, and 3 to 4 parts of rhizoma curculiginis. Pecan polypeptide prepared via a method disclosed in the invention is added, the pecan polypeptide is excellent in taste, stability, oxidation resistance, and antifatigue functions, and is capable of improving human immunity and absorption functions; dairy product is prepared via taking the pecan polypeptide and fermented yoghourt as the main raw materials; citrus essential oil is added into fermented yoghourt as a natural flavouring agent so as to improve the fruit taste and healthcare functions of fermented yoghourt.

Description

A kind of green fruit juice of antiviral fermented yoghourt
Technical field
The present invention relates to a kind of green fruit juice of antiviral fermented yoghourt, more particularly to a kind of green fruit of antiviral fermented yoghourt Juice and preparation method thereof.
Background technology
Green fruit also known as Longevity, green of U.S. mountain fruit, it is rich in lecithin and various essential amino acids, is a kind of The vegetable protein of high-quality, but its mouthfeel is general, generally with bitter taste, is added to mouthfeel in food as raw material and also is difficult to obtain Change, in order to make full use of the nutritive value of green fruit, and with good mouthfeel, it is necessary to carry out pre- place to green fruit Reason, after green fruit is processed polypeptide is obtained, and is combined with Yoghourt, and Yoghourt is in good taste, is loved by the people, therefore green fruit is added to Come, fragrance and mouthfeel can be improved, not only nutrition but also delicious.Green present fruit yoghourt is sent out with green fruit and milk Ferment is prepared from, and green fruit is made green fruit juice by major part, and milk mixed fermentation, wherein the astringent taste of green fruit is not clear Remove, there is no special color and mouthfeel yet, in order that green fruit milk has more preferable mouthfeel and different colors, by green fruit Pretreatment, in being then added to Yoghourt, with tangerine oil and milk mixed fermentation, full of oranges and tangerines delicate fragrance, while using coloured food The natural colour of thing is matched colors to Yoghourt, it is to avoid edible artificial color, can make Yoghourt up to having more preferable fragrance and Geng Mei Color.
The content of the invention
Instant invention overcomes prior art is not enough, there is provided a kind of green fruit juice of antiviral fermented yoghourt.
The present invention is achieved by the following technical solutions：
A kind of green fruit juice of antiviral fermented yoghourt, is made up of following raw material：Green kernel 90-100, pectase 0.7- 0.8th, cellulase 0.2-0.3, alkali protease 1.45-1.55, tangerine oil 1-1.1, fresh milk 120-130, sucrose 15-20, Streptococcus thermophilus 4-5, lactobacillus bulgaricus 4-5, purple potato 55-60, little kumquat 35-40, sugar-cane juice 40-45, Radix Angelicae Sinensis 5-6, celestial being Thatch 3-4, Radix Astragali 5-6, Morinda offcinalis How 4-5, wilsonii 3-4, Radix Isatidis 5-7, capsule of weeping forsythia 5-6, white granulated sugar 50-60, appropriate amount of water.
A kind of preparation method of green fruit juice of antiviral fermented yoghourt, including following technique：
（1）Green kernel is cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, heating water bath, temperature control At 56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, green kernel of green fruit clothing must be removed；
（2）Vacuum freeze drying will be carried out after the green kernel cleaning for removing green fruit clothing, the get Bi Gen fruits dregs of rice after cold press, after being dried Crush, cross 80-100 mesh sieves, get Bi Gen fruit albumen powders mix with the water that 6-7 times is measured, and heating stirring, soft under the conditions of 55 DEG C Change 10-15 minutes, then carry out defibrination process, obtain green fruit albumen stoste, carry out screenings separation, at 65 DEG C, carry out under 30Mpa Homogenization, obtains carefully green fruit protein liquid；
（3）Thin green fruit protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C 55-60 minutes, obtain green fruit polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Purple potato is cleaned, block is cut into, in being placed in pot, is cooked, mixed with the pure water of 3 times of quality after taking-up and be placed in fiberizer Middle defibrination, gained purple potato starched colloid mill homogeneous, then was filtered with 1 layer of gauze tumbling, took filtrate, obtained purple sweet potato juice standby；
（6）Little kumquat is cleaned with clear water, then epidermis 1 time is rinsed with giant, be cut into small pieces after cleaning, in being placed in pot, Enter sugar-cane juice, heating is boiled, treat that sugar-cane juice is absorbed, obtain sweet cumquat standby；
（7）Radix Angelicae Sinensis, thizoma curculiginis, the Radix Astragali, Morinda offcinalis How, wilsonii, Radix Isatidis, the capsule of weeping forsythia heating extractions with the 5-10 times of water measured, is filtered, obtained Chinese medicine extract is standby；
（8）Green fruit polypeptide solution, essential oil acidified milk, purple sweet potato juice, sweet cumquat, Chinese medicine extract, white granulated sugar are merged, is fully stirred Mix, it is filling after mixing.
Compared with prior art, it is an advantage of the invention that：
Green fruit juice of a kind of antiviral fermented yoghourt of the present invention, adds green fruit polypeptide prepared by present invention process, its taste Well, good stability, there is health-care effect anti-oxidant, antifatigue well, and can improve immune function of human body and absorption Function, dairy produce is made with fermented yoghourt for main material, and tangerine oil is added in fermented yoghourt as natural flavours, is strengthened and is sent out The fruity and health-care effect of kefir milk, the tangerine oil concentration of present invention addition, will not be to lactic fermentation through strict control selections Have a negative impact, and nutrition, fragrance and the mouthfeel of acidified milk can be obviously improved, in order that the green fruit juice of the present invention has Different color and mouthfeel, add purple sweet potato juice, make Yoghourt in lavender, and with abundant anthocyanidin, oxidation resistance is strong, plus Enter the sugarcane honey little kumquat of system, sweet and sour taste, and with antiviral effect, with the traditional Chinese medicine extraction such as Radix Angelicae Sinensis, thizoma curculiginis, the Radix Astragali, Morinda offcinalis How Thing arrange in pairs or groups, make Ben Bigen fruit juice stimulate the menstrual flow arteries and veins living, it is antiviral, build up resistance, Jing often to eat use, it is good for health.
Specific embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
Green fruit juice of a kind of antiviral fermented yoghourt, by following weight portion（Kg）Raw material is made：Green kernel 90, pectase 0.7, Cellulase 0.2, alkali protease 1.45, tangerine oil 1, fresh milk 120, sucrose 15, streptococcus thermophilus 4, bulgarian milk bar It is bacterium 4, purple potato 55, little kumquat 35, sugar-cane juice 40, Radix Angelicae Sinensis 5, thizoma curculiginis 3, the Radix Astragali 5, Morinda offcinalis How 4, wilsonii 3, Radix Isatidis 5, the capsule of weeping forsythia 5, white Granulated sugar 50, appropriate amount of water.
A kind of preparation method of green fruit juice of antiviral fermented yoghourt, including following technique：
（1）Green kernel is cleaned, water, pectase with 2 times of quality, cellulase mix, heating water bath, and temperature control is 56 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, green kernel of green fruit clothing must be removed；
（2）Vacuum freeze drying will be carried out after the green kernel cleaning for removing green fruit clothing, the get Bi Gen fruits dregs of rice after cold press, after being dried Crush, cross 80 mesh sieves, get Bi Gen fruit albumen powders mix with the water of 6 times of amounts, and heating stirring, and 10 points are softened under the conditions of 55 DEG C Clock, then defibrination process are carried out, green fruit albumen stoste is obtained, screenings separation is carried out, at 65 DEG C, homogenization is carried out under 30Mpa, Obtain carefully green fruit protein liquid；
（3）Thin green fruit protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C 55 minutes, obtain green fruit polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Purple potato is cleaned, block is cut into, in being placed in pot, is cooked, mixed with the pure water of 3 times of quality after taking-up and be placed in fiberizer Middle defibrination, gained purple potato starched colloid mill homogeneous, then was filtered with 1 layer of gauze tumbling, took filtrate, obtained purple sweet potato juice standby；
（6）Little kumquat is cleaned with clear water, then epidermis 1 time is rinsed with giant, be cut into small pieces after cleaning, in being placed in pot, Enter sugar-cane juice, heating is boiled, treat that sugar-cane juice is absorbed, obtain sweet cumquat standby；
（7）Radix Angelicae Sinensis, thizoma curculiginis, the Radix Astragali, Morinda offcinalis How, wilsonii, Radix Isatidis, the capsule of weeping forsythia water of 5 times of amounts heating extractions, is filtered, in obtaining Medicament extracting solution is standby；
（8）Green fruit polypeptide solution, essential oil acidified milk, purple sweet potato juice, sweet cumquat, Chinese medicine extract, white granulated sugar are merged, is fully stirred Mix, it is filling after mixing.

Claims (2)

1. green fruit juice of a kind of antiviral fermented yoghourt, it is characterised in that be made up of following raw material：Green kernel 90- 100th, pectase 0.7-0.8, cellulase 0.2-0.3, alkali protease 1.45-1.55, tangerine oil 1-1.1, fresh milk 120- 130th, sucrose 15-20, streptococcus thermophilus 4-5, lactobacillus bulgaricus 4-5, purple potato 55-60, little kumquat 35-40, sugar-cane juice 40- 45th, Radix Angelicae Sinensis 5-6, thizoma curculiginis 3-4, Radix Astragali 5-6, Morinda offcinalis How 4-5, wilsonii 3-4, Radix Isatidis 5-7, capsule of weeping forsythia 5-6, white granulated sugar 50-60, water In right amount.
2. a kind of preparation method of antiviral green fruit juice of fermented yoghourt as claimed in claim 1, it is characterised in that include with Lower technique：
（1）Green kernel is cleaned, water, pectase with 2-2.5 times of quality, cellulase mix, heating water bath, temperature control At 56-58 DEG C, digest 20 minutes under conditions of pH is for 8, after filtration, green kernel of green fruit clothing must be removed；
（2）Vacuum freeze drying will be carried out after the green kernel cleaning for removing green fruit clothing, the get Bi Gen fruits dregs of rice after cold press, after being dried Crush, cross 80-100 mesh sieves, get Bi Gen fruit albumen powders mix with the water that 6-7 times is measured, and heating stirring, soft under the conditions of 55 DEG C Change 10-15 minutes, then carry out defibrination process, obtain green fruit albumen stoste, carry out screenings separation, at 65 DEG C, carry out under 30Mpa Homogenization, obtains carefully green fruit protein liquid；
（3）Thin green fruit protein liquid is placed in container, alkali protease is added, it is 7.2 to adjust pH, is digested under the conditions of 60 DEG C 55-60 minutes, obtain green fruit polypeptide solution, then the enzyme 10min that goes out under the conditions of 90 DEG C standby；
（4）Fresh milk, sucrose, streptococcus thermophilus, lactobacillus bulgaricus, tangerine oil are merged, is sufficiently stirred for, after mixing, Anaerobic fermentation is carried out under the conditions of 42 DEG C, is cooled down after fermenting-ripening, obtain essential oil acidified milk standby；
（5）Purple potato is cleaned, block is cut into, in being placed in pot, is cooked, mixed with the pure water of 3 times of quality after taking-up and be placed in fiberizer Middle defibrination, gained purple potato starched colloid mill homogeneous, then was filtered with 1 layer of gauze tumbling, took filtrate, obtained purple sweet potato juice standby；
（6）Little kumquat is cleaned with clear water, then epidermis 1 time is rinsed with giant, be cut into small pieces after cleaning, in being placed in pot, Enter sugar-cane juice, heating is boiled, treat that sugar-cane juice is absorbed, obtain sweet cumquat standby；
（7）Radix Angelicae Sinensis, thizoma curculiginis, the Radix Astragali, Morinda offcinalis How, wilsonii, Radix Isatidis, the capsule of weeping forsythia heating extractions with the 5-10 times of water measured, is filtered, obtained Chinese medicine extract is standby；
（8）Green fruit polypeptide solution, essential oil acidified milk, purple sweet potato juice, sweet cumquat, Chinese medicine extract, white granulated sugar are merged, is fully stirred Mix, it is filling after mixing.
CN201610928121.1A 2016-10-31 2016-10-31 Antiviral fermented yoghourt pecan juice Withdrawn CN106561819A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
CN201610928121.1A CN106561819A (en) 2016-10-31 2016-10-31 Antiviral fermented yoghourt pecan juice

Publications (1)

Publication Number Publication Date
CN106561819A true CN106561819A (en) 2017-04-19

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Country Status (1)

Country Link
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Application publication date: 20170419