CN106615119A - Quinoa-containing yoghurt and making method for same - Google Patents
Quinoa-containing yoghurt and making method for same Download PDFInfo
- Publication number
- CN106615119A CN106615119A CN201710119153.1A CN201710119153A CN106615119A CN 106615119 A CN106615119 A CN 106615119A CN 201710119153 A CN201710119153 A CN 201710119153A CN 106615119 A CN106615119 A CN 106615119A
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- CN
- China
- Prior art keywords
- quinoa
- soup
- yoghourt
- herba taraxaci
- herba
- Prior art date
- 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
- A23C9/13—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 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses quinoa-containing yoghurt and a making method for the same. Fresh milk, quinoa, herba taraxaci and cucumber seeds are adopted as raw materials, the made yoghurt has high nutritional value, and is suitable for multiple special populations such as hyperglycemia and hyperlipidemia populations to eat, and is unique in flavor, and excellent eating experience can be provided.
Description
Technical field
The present invention relates to yogurt production field, and in particular to a kind of Yoghourt containing Quinoa and preparation method thereof.
Background technology
The relatively conventional milk product of Yoghourt, at present Yoghourt on the market be typically all natural yogurt or in Yoghourt add fruit
Juice or fruit grain, the kind of taste is not diversified enough, it is impossible to meet multiple demands, and sugar content and heat are all higher, not
Too suitable blood glucose height or obese patients.
The content of the invention
For the deficiencies in the prior art, the present invention is intended to provide a kind of Yoghourt containing Quinoa and preparation method thereof, by adopting
Fresh cow milk, sucrose, Herba Taraxaci, Semen Cucumidis sativi as the raw material of Yoghourt, the Yoghourt products delicate mouthfeel for not only obtaining, it is nutritious,
Unique flavor, and it is edible to be adapted to special populations such as hyperglycemia, hypertension, hyperlipidemia, infant, pregnant and lying-in women, old people etc..
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
The beneficial effects of the present invention is：
Quinoa is the full nutrition adequate proteins base-forming food of full paddy, and endosperm accounts for the 68% of seed, and with nutritional activities, albumen
Matter content is up to 16%-22% (beef 20%), and quality is suitable with milk powder and meat, rich in several amino acids, wherein there is human body
9 kinds of essential amino acids of required whole, ratio is appropriate and is easy to absorb, and is especially enriched in the lysine lacked in plant, calcium, magnesium,
The mineral matter nutritional such as phosphorus, potassium, ferrum, zinc, selenium, manganese, copper content is high, rich in unsaturated fatty acid, flavonoid, vitamin B group and dimension
The multiple beneficial compounds such as raw element E, choline, glycine betaine, Folic Acid, alpha-linolenic acid, beta glucan, dietary fiber cellulose content is up to
7.1%, cholesterol is 0, without seitan, low fat, (305kcal/100g) low in calories, low glycemic (the glycemic values 35 of GI, low glycemic mark
55) it, is nearly all classic in common food that standard is.Using it as one of raw material of cheese, cheese can be greatly improved
The heat and cholesterol of cheese will not be increased while protein content again, it is easy to digest.
Dandelion Compositae perennial herb thing plant, in Herba Taraxaci plant containing taraxol, taraxacin, choline,
Various health-nutrition compositions such as organic acid, inulin, the effects such as have diuresis, cathartic, jaundice eliminating subcutaneous ulcer, function of gallbladder promoting.Herba Taraxaci contains egg simultaneously
White matter, fat, carbohydrate, trace element and vitamin etc., there is abundant nutritive value.
The main component of Semen Cucumidis sativi is that (wherein hydroxymalonic acid has fat-reducing and prevents coronary heart disease various free amino acids in human body
Effect) and glycoside, the carotene such as vitamin, xylose, Fructose and globulariacitrin, Isoquercitrin, arginic glycoside
And other mineral, thiamine, the riboflavin beneficial to human body.Per kilogram Semen Cucumidis sativi contains 898.6 milligrams of calcium, yellow per hectogram
Squash seed meal contains 0.72 gram of phosphorus, and Semen Cucumidis sativi is rich in vitamin C.
, as the raw material of Yoghourt, nutritive value can be produced high and compare by using Quinoa, Herba Taraxaci and Semen Cucumidis sativi
Relatively it is adapted to the edible Yoghourt of special population.
In addition, Quinoa belongs to easy ripe food easy to digest, mouthfeel is unique, has light nut delicate fragrance or Radix Ginseng fragrant, and Pu
Herba Taraxaci delicious flavour delicate fragrance, but slight bitter taste, the nut taste that the raw material as Yoghourt, Quinoa is added in the lump has covered Herba Taraxaci again
Slight bitter taste, with reference to the taste of Semen Cucumidis sativi, the yoghourt-flavored of uniqueness can be formed, with preferably eating experience.
Specific embodiment
Below will by embodiment, the invention will be further described, it should be noted that the present embodiment is with this technology
Premised on scheme, detailed embodiment and specific operating process are given, but protection scope of the present invention is not limited to this
Embodiment.
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 1
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
Prepare raw material by above-mentioned percentage by weight.
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 2
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
Prepare raw material by above-mentioned percentage by weight.
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 3
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
Prepare raw material by above-mentioned percentage by weight.
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 4
A kind of Yoghourt containing Quinoa, is made by the raw material of following percentage by weight：
The above-mentioned method containing Quinoa Yoghourt is made, is comprised the steps：
Prepare raw material by above-mentioned percentage by weight.
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into
Soup, crosses 200 mesh filter clothes, and the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir,
After being incubated at 60～70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentations
4-8 hours；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
For the sorting of Herba Taraxaci, new fresh Herba Taraxaci and dry Herba Taraxaci can, Semen Cucumidis sativi is preferably with ripe Fructus Cucumidis sativi
Seed.
For a person skilled in the art, technical scheme that can be according to more than and design, make various corresponding
Change and deform, and all these changes and deformation should be construed as being included within the protection domain of the claims in the present invention.
Claims (2)
1. a kind of Yoghourt containing Quinoa, it is characterised in that be made by the raw material of following percentage by weight：
2. a kind of method containing Quinoa Yoghourt made described in claim 1, it is characterised in that comprise the steps：
S1 sortings：From the clean, Quinoa without insect pest and Herba Taraxaci, clean up；
S2 Quinoa, Semen Cucumidis sativi bakee the Herba chenopodii flour and cucumber seed powder for being ground into 200 mesh；Herba Taraxaci is cleaned up and is brewed into soup, mistake
200 mesh filter clothes, the volume ratio of the volume and fresh cow milk that take the soup that soup is standby, obtains is 1:8；
S3 will add white sugar and the Herba chenopodii flour and Herba Taraxaci soup in step S2 and then mixing in fresh cow milk, stir, 60～
After being incubated at 70 DEG C, stir 30 minutes；
S4 through homogenizer homogenizing, sterilizes the mixture obtained in step S3 at 96.6 DEG C subsequently into sterilization machine；
S5 adds ferment agent for Yoghourt after being cooled to 40～44 DEG C, stirs；Fill, after the completion of in 40～43 DEG C of bottom fermentation 4-8
Hour；
4～15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2016109949707 | 2016-11-11 | ||
| CN201610994970 | 2016-11-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615119A true CN106615119A (en) | 2017-05-10 |
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ID=58846761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710119153.1A Pending CN106615119A (en) | 2016-11-11 | 2017-03-02 | Quinoa-containing yoghurt and making method for same |
Country Status (1)
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| CN (1) | CN106615119A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821597A (en) * | 2017-12-19 | 2018-03-23 | 光明乳业股份有限公司 | Very sub- seed flavored fermented milk of a kind of normal temperature quinoa and preparation method thereof |
| CN108142556A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | A kind of quinoa sour milk beverage and preparation method thereof |
| CN110292070A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of liquid diary product of the polypeptide containing quinoa and preparation method thereof |
| CN115349553A (en) * | 2022-08-31 | 2022-11-18 | 成都大学 | Quinoa beet element flavored yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN105248637A (en) * | 2015-11-05 | 2016-01-20 | 山西大学 | Yoghourt |
| CN105831247A (en) * | 2016-04-25 | 2016-08-10 | 芜湖市好亦快食品有限公司三山分公司 | Quinoa healthcare honey yoghourt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
-
2017
- 2017-03-02 CN CN201710119153.1A patent/CN106615119A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN105248637A (en) * | 2015-11-05 | 2016-01-20 | 山西大学 | Yoghourt |
| CN105831247A (en) * | 2016-04-25 | 2016-08-10 | 芜湖市好亦快食品有限公司三山分公司 | Quinoa healthcare honey yoghourt and preparation method thereof |
| CN106172763A (en) * | 2016-07-19 | 2016-12-07 | 上海应用技术学院 | A kind of containing Quinoa plumule, the agitating type nutritional yogurt and preparation method thereof of Fructus Jujubae |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821597A (en) * | 2017-12-19 | 2018-03-23 | 光明乳业股份有限公司 | Very sub- seed flavored fermented milk of a kind of normal temperature quinoa and preparation method thereof |
| CN108142556A (en) * | 2017-12-26 | 2018-06-12 | 光明乳业股份有限公司 | A kind of quinoa sour milk beverage and preparation method thereof |
| CN110292070A (en) * | 2019-07-30 | 2019-10-01 | 甘肃省轻工研究院有限责任公司 | A kind of liquid diary product of the polypeptide containing quinoa and preparation method thereof |
| CN115349553A (en) * | 2022-08-31 | 2022-11-18 | 成都大学 | Quinoa beet element flavored yoghourt and preparation method thereof |
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