CN106689375A - Vegetable yogurt and preparation method thereof - Google Patents
Vegetable yogurt and preparation method thereof Download PDFInfo
- Publication number
- CN106689375A CN106689375A CN201611115443.0A CN201611115443A CN106689375A CN 106689375 A CN106689375 A CN 106689375A CN 201611115443 A CN201611115443 A CN 201611115443A CN 106689375 A CN106689375 A CN 106689375A
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- China
- Prior art keywords
- freeze
- dried powder
- celery
- carrot
- chinese yam
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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
- A23C9/133—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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses vegetable yogurt and a preparation method thereof. The vegetable yogurt is prepared from the following raw materials of 80 to 85% of fresh cow milk, 2 to 4% of yogurt fermenting agent, 2 to 6% of white sugar, 1 to 3% of carrot freeze-dried powder, 1 to 2% of lily bulb freeze-dried powder, 1 to 2% of honey, 0.1 to 0.5% of maca, 1 to 2% of Chinese yam freeze-dried powder, 0.5 to 1% of celery freeze-dried powder and 1 to 2% of red date freeze-dried powder. The vegetable yogurt has the advantage that by using the carrot, the lily bulb, the maca, the Chinese yam, the celery and the red date as the raw materials, rich nutrition functions are contained, the flavor is particular, and the taste is better.
Description
Technical field
The present invention relates to a kind of sour milk food, and in particular to a kind of vegetables Yoghourt and preparation method thereof.
Background technology
The relatively conventional dairy produce of Yoghourt, Yoghourt on the market is typically all natural yogurt or the addition fruit in Yoghourt at present
Juice or fruit, the kind of taste are not diversified enough, and trophic function is also more single, it is impossible to meet modern consumer on taste and
Multiple demand on healthcare function.
The content of the invention
In view of the shortcomings of the prior art, the present invention is intended to provide a kind of vegetables Yoghourt and preparation method thereof, by using recklessly
Radish freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube freeze-dried powder, agate card as Yoghourt raw material, not only
The abundant uniqueness of taste, and with high nutritive value.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of vegetables Yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned vegetables Yoghourt comprises the following steps：
S1 is cleaned up from the clean, jujube without insect pest, carrot, lily, Chinese yam, celery, freezed at -45~-48 DEG C
Dehydration, crushes, and jujube freeze-dried powder, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder and the celery freeze-dried powder for obtaining are standby；
Agate card is brewed into soup, and filter liquid is standby, and the ratio between liquid volume and the volume of fresh cow milk for obtaining are 1:8；
S2 freezes fresh cow milk, white sugar, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube
The mixing of powder, agate card liquid and honey, stirs, and after being incubated at 60~70 DEG C, stirs 30 minutes；
The mixture that S3 obtains step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, filling, after the completion of at 40~43 DEG C ferment
To 4-8 hours；
4~15 DEG C are rapidly cooled to after S5 fermentation ends, after-ripening is then carried out.
The beneficial effects of the present invention are：
Functionally：
In every 100 grams of carrots, containing about 0.6 gram of protein, 0.3 gram of fat, 7.6~8.3 grams of sugar, 0.6 milligram of iron, dimension life
Plain 1.35~17.25 milligrams of A (carrotene), 0.02~0.04 milligram of vitamin B1,0.04~0.05 milligram of vitamin B2,
12 milligrams of vitamin C, the kilojoule of heat 150.7, separately containing pectin, starch, inorganic salts and several amino acids, nutritive value is very high, and
The traditional Chinese medical science thinks that it can be with bowl spares gas, stomach strengthening and digestion promoting, kidney-Yang invigorating, five viscera settling, and treating indigestion, protracted dysentery, cough, yctalopia etc. has
Good therapeutic effect, the title for having " east glabrousleaf asiabell root ".
Lily except containing protein 21.29%, fat 12.43%, reduced sugar 11.47%, starch 1.61%, and calcium, phosphorus,
Iron, per hectogram containing nutrients such as 1.443 milligrams of vitamin Bs, 21.2 milligrams of vitamin Cs outside, also containing some special nutrition into
Divide, such as the various alkaloids of colchicin.These composition comprehensive functions in human body, not only with the work(of good nutritious tonifying,
But also the various Seasonal diseases caused to dry in autumn have certain preventive and therapeutic effect.Think that fresh lily bulb has in the traditional Chinese medical science
There is mental-tranquilization, the effect for moistening the lung and relieve the cough, the people to eak after being ill is highly profitable.
Chinese yam is sweet, mild-natured, not dry oiliness, enters lung, spleen, kidney channel, cure mainly weakness of the spleen and the stomach, lassitude, poor appetite, long
Let out dry protracted dysentery, Lung Qi deficiency, asthma due to excessive phlegm cough, kidney qi loss, soreness and weakness of waist and knees, lower limb impotence is weak, frequent micturition of quenching one's thirst, under band gonorrhoea, skin are red
The illnesss such as swollen, obesity.In addition, Chinese yam there are good beauty functions, skin ageing can be prevented, make pore, skin delicate.And it
Containing compositions such as sugar, protein, calcium, iron, amylase, scaly dry skin phenomenon can be improved, there is that deep layer is nourished.
Celery is sweet, bitter, cool in nature, return lung, stomach, Liver Channel；With calming liver and clearing heat, effect of expelling wind and removing dampness；For hypertension
The diseases such as disease, dizziness and headache, flushing hot eyes, blood strangury, carbuncle swells.
Protein content is more than 10%, 59% carbohydrate in agate card；8.5% fiber, include abundant zinc,
The mineral matters such as calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine, and containing vitamin C, B1, B2, B6, A, E, B12,
B5, fat content is not high but be wherein generally unrighted acid, and the content of linoleic acid plus linolenic acid is up to more than 53%, natural activity
Composition includes alkaloid, glucosinolate and its catabolite benzyl isothiocyanate, sterol, polyphenols etc..
Sweet warm in nature, the taste warp of jujube, there is tonifying middle-Jiao and Qi, and nourishing blood and tranquilization relaxes the function of the property of medicine.Modern pharmacological research
Existing, jujube can make oxygen content enhancing, nourishing systemic cell in blood.
Carrot, lily, jujube and Chinese yam are respectively provided with effect of qi-restoratives, and carrot can alleviate indigestion, Chinese yam stomach invigorating,
Using lily, carrot, Chinese yam and jujube as Yoghourt raw material, can have additional nutrients, qi-restoratives is weak, plentiful muscle, is particularly suitable for spleen
Stomach weakness, indigestion, the women for becoming thin eat.With reference to Ma Ka and celery, muscle power can be strengthened, there is provided immunity of organisms, to height
The symptoms such as blood pressure are also helpful.
In terms of taste, carrot, yam and red dates, Ma Ka and the sweet perfume (or spice) of lily delicious flavour, and be respectively provided with solely together with celery
Special fragrance, is merged and is equipped with milk, honey and white sugar, and rich in taste, unique flavor can bring completely newly to consumer
Edible experience.
Specific embodiment
The invention will be further described below, it is necessary to illustrate, the present embodiment is given premised on the technical program
Go out detailed implementation method and specific operating process, but protection scope of the present invention is not limited to the present embodiment.
Embodiment 1
A kind of vegetables Yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned vegetables Yoghourt comprises the following steps：
S1 is cleaned up from the clean, jujube without insect pest, carrot, lily, Chinese yam, celery, freezed at -45~-48 DEG C
Dehydration, crushes, and jujube freeze-dried powder, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder and the celery freeze-dried powder for obtaining are standby；
Agate card is brewed into soup, and filter liquid is standby, and the ratio between liquid volume and the volume of fresh cow milk for obtaining are 1:8；
S2 freezes fresh cow milk, white sugar, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube
The mixing of powder, agate card liquid and honey, stirs, and after being incubated at 60~70 DEG C, stirs 30 minutes；
The mixture that S3 obtains step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, filling, after the completion of at 40~43 DEG C ferment
To 4-8 hours；
4~15 DEG C are rapidly cooled to after S5 fermentation ends, after-ripening is then carried out.
Embodiment 2
A kind of vegetables Yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned vegetables Yoghourt comprises the following steps：
S1 is cleaned up from the clean, jujube without insect pest, carrot, lily, Chinese yam, celery, freezed at -45~-48 DEG C
Dehydration, crushes, and jujube freeze-dried powder, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder and the celery freeze-dried powder for obtaining are standby；
Agate card is brewed into soup, and filter liquid is standby, and the ratio between liquid volume and the volume of fresh cow milk for obtaining are 1:8；
S2 freezes fresh cow milk, white sugar, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube
The mixing of powder, agate card liquid and honey, stirs, and after being incubated at 60~70 DEG C, stirs 30 minutes；
The mixture that S3 obtains step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, filling, after the completion of at 40~43 DEG C ferment
To 4-8 hours；
4~15 DEG C are rapidly cooled to after S5 fermentation ends, after-ripening is then carried out.
Embodiment 3
A kind of vegetables Yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned vegetables Yoghourt comprises the following steps：
S1 is cleaned up from the clean, jujube without insect pest, carrot, lily, Chinese yam, celery, freezed at -45~-48 DEG C
Dehydration, crushes, and jujube freeze-dried powder, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder and the celery freeze-dried powder for obtaining are standby；
Agate card is brewed into soup, and filter liquid is standby, and the ratio between liquid volume and the volume of fresh cow milk for obtaining are 1:8；
S2 freezes fresh cow milk, white sugar, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube
The mixing of powder, agate card liquid and honey, stirs, and after being incubated at 60~70 DEG C, stirs 30 minutes；
The mixture that S3 obtains step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, filling, after the completion of at 40~43 DEG C ferment
To 4-8 hours；
4~15 DEG C are rapidly cooled to after S5 fermentation ends, after-ripening is then carried out.
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 vegetables Yoghourt, it is characterised in that the raw material including following percentage by weight：
2. the preparation method of vegetables Yoghourt as claimed in claim 1, it is characterised in that comprise the following steps：
S1 cleaned up from the clean, jujube without insect pest, carrot, lily, Chinese yam, celery, lyophilized de- at -45~-48 DEG C
Water, crushes, and jujube freeze-dried powder, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder and the celery freeze-dried powder for obtaining are standby；Agate
Card is brewed into soup, and filter liquid is standby, and the ratio between liquid volume and the volume of fresh cow milk for obtaining are 1:8；
S2 by fresh cow milk, white sugar, carrot freeze-dried powder, lily freeze-dried powder, Chinese yam freeze-dried powder, celery freeze-dried powder, jujube freeze-dried powder,
Agate card liquid and honey mix, and stir, and after being incubated at 60~70 DEG C, stir 30 minutes；
The mixture that S3 obtains step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, filling, after the completion of fermented at 40~43 DEG C to 4-
8 hours；
4~15 DEG C are rapidly cooled to after S5 fermentation ends, after-ripening is then carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115443.0A CN106689375A (en) | 2016-12-07 | 2016-12-07 | Vegetable yogurt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115443.0A CN106689375A (en) | 2016-12-07 | 2016-12-07 | Vegetable yogurt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106689375A true CN106689375A (en) | 2017-05-24 |
Family
ID=58936171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611115443.0A Pending CN106689375A (en) | 2016-12-07 | 2016-12-07 | Vegetable yogurt and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103202334A (en) * | 2013-03-05 | 2013-07-17 | 蚌埠市福淋乳业有限公司 | Preparation process of lily lung-moistening yogurt |
| CN103211017A (en) * | 2013-03-18 | 2013-07-24 | 林宁 | Water fennel healthful yogurt |
| CN104304454A (en) * | 2014-09-26 | 2015-01-28 | 集美大学 | Processing method of maca-flavored yogurt |
-
2016
- 2016-12-07 CN CN201611115443.0A patent/CN106689375A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103202334A (en) * | 2013-03-05 | 2013-07-17 | 蚌埠市福淋乳业有限公司 | Preparation process of lily lung-moistening yogurt |
| CN103211017A (en) * | 2013-03-18 | 2013-07-24 | 林宁 | Water fennel healthful yogurt |
| CN104304454A (en) * | 2014-09-26 | 2015-01-28 | 集美大学 | Processing method of maca-flavored yogurt |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170524 |
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| RJ01 | Rejection of invention patent application after publication |