CN106720321A - A kind of preparation method of ginger juice Yoghourt - Google Patents
A kind of preparation method of ginger juice Yoghourt Download PDFInfo
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- CN106720321A CN106720321A CN201611043492.8A CN201611043492A CN106720321A CN 106720321 A CN106720321 A CN 106720321A CN 201611043492 A CN201611043492 A CN 201611043492A CN 106720321 A CN106720321 A CN 106720321A
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- ginger
- juice
- yoghourt
- hours
- preparation
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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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- 241000234314 Zingiber Species 0.000 title claims abstract description 57
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 56
- 235000008397 ginger Nutrition 0.000 title claims abstract description 56
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000001556 precipitation Methods 0.000 claims abstract description 6
- 239000002893 slag Substances 0.000 claims abstract description 6
- 239000010802 sludge Substances 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 5
- 230000008023 solidification Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000004062 sedimentation Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061216 Infarction Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- -1 amine sulfate Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000002111 antiemetic agent Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000007574 infarction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000030208 low-grade fever Diseases 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23C9/13—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
A kind of preparation method of ginger juice Yoghourt of the present invention, it is characterised in that comprise the following steps：（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, leavening.（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2~3 hours, is filtered to remove precipitation, obtains ginger juice；Ginger juice Yoghourt prepared by the method for the invention, with uniform curdled milk state, surface is smooth, and color and luster is slightly faint yellow, and entrance is fragrant and sweet, micro- sense pungent, the fragrance with natural ginger taste and Yoghourt, pure pleasant.It is good health-care good product.
Description
Technical field
The present invention relates to a kind of preparation method of Yoghourt, more particularly to a kind of preparation method of ginger juice Yoghourt.
Background technology
Ginger is the fresh quench stem of zingiber, and nature and flavor are pungent, low-grade fever, has relieving exterior syndrome and dispelling cold, warm in pain, preventing phlegm from forming and stopping coughing etc. to make
With can not only cook flavouring but also can be used as medicine.In ginger containing various active ingredients beneficial to human body and trace element as gingerol,
The compositions such as several amino acids, starch, amine sulfate element, niacin, volatile oil, calcium, phosphorus, iron and abundant zinc, its major physiological work(
Can be as follows：(1) to cardiovascular health-care effect.A kind of oleoresin in ginger can suppress absorption of the intestinal mucosa to cholesterol, drop
The content of low cholesterol, also contains anticoagulant substances in addition, can pre- preventing thrombosis formation and the generation of miocardial infarction.(2) to oral cavity
And gastric mucosa has stimulation, digestion can be promoted, strengthen gastrointestinal motility, antiulcer, antiemetic, hepatic cholagogic, moreover it is possible to suppress oral cavity
Interior bacterial growth.(3) there is inhibitory action to enteral abnormal fermentation, may additionally facilitate gas discharge.(4) central nervous system is adjusted,
Can refresh oneself, anti-sleep, and without any side effect.Lactic acid product is a kind of feature food for integrating nutrition and health care
Product.It not only has sweet and sour taste, the peculiar flavour of pleasant aroma, and being described as containing substantial amounts of " life bacterium " lactic acid bacteria
And its catabolite, existence of other harmful miscellaneous bacterias in stomach enteral can be suppressed, promotion digests, prevents and cures diseases, improving health.
Therefore ginger juice is added in cow's milk, it is fermented to produce composition product with ginger and the double nutrition and health-care effect of Yoghourt,
Its exploitation will be with vast potential for future development.
The content of the invention
The present invention proposes a kind of preparation method of ginger juice Yoghourt.
1st, a kind of preparation method of ginger juice Yoghourt, it is characterised in that comprise the following steps：
（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, fermentation
Agent.
（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；
（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2~3 hours, is filtered to remove
Precipitation, obtains ginger juice；
（4）When fresh milk after filtering is heated into 65 DEG C or so, appropriate white granulated sugar and ginger juice is added, be warming up to 90 DEG C, kept
10 minutes；
（5）Mixing breast after sterilization is quickly cooled to 43 DEG C~45 DEG C, leavening, wherein bulgarian milk bar is proportionally added into
Bacterium is 1 with the adding proportion of streptococcus thermophilus：1, it is filling immediately after stirring；
（6）Filling thing is made a gift to someone electro-heating standing-temperature cultivator, ferment at constant temperature 3.5-4 hours at 42 DEG C, 0 DEG C 1 is moved to after solidification
Refrigerated under the conditions of DEG C more than 6 hours and be finished product.
Preferably, step (3) sedimentation time is 2.5h.
Preferably, the step（6）The ferment at constant temperature time is 3.5 hours.
Ginger juice Yoghourt prepared by the method for the invention, with uniform curdled milk state, surface is smooth, and color and luster is slightly
Faint yellow, entrance is fragrant and sweet, micro- sense pungent, the fragrance with natural ginger taste and Yoghourt, pure pleasant.It is good health-care good product.
Specific embodiment
Embodiment 1.
A kind of preparation method of ginger juice Yoghourt, comprises the following steps：
（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, fermentation
Agent.
（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；
（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2~3 hours, is filtered to remove
Precipitation, obtains ginger juice；
（4）When fresh milk after filtering is heated into 65 DEG C or so, appropriate white granulated sugar and ginger juice is added, be warming up to 90 DEG C, kept
10 minutes；
（5）Mixing breast after sterilization is quickly cooled to 43 DEG C~45 DEG C, leavening, wherein bulgarian milk bar is proportionally added into
Bacterium is 1 with the adding proportion of streptococcus thermophilus：1, it is filling immediately after stirring；
（6）Filling thing is made a gift to someone electro-heating standing-temperature cultivator, ferment at constant temperature 3.5-4 hours at 42 DEG C, 0 DEG C 1 is moved to after solidification
Refrigerated under the conditions of DEG C more than 6 hours and be finished product.
Embodiment 2.
A kind of preparation method of ginger juice Yoghourt, comprises the following steps：
（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, fermentation
Agent.
（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；
（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2.5 hours, is filtered to remove
Precipitation, obtains ginger juice；
（4）When fresh milk after filtering is heated into 65 DEG C or so, appropriate white granulated sugar and ginger juice is added, be warming up to 90 DEG C, kept
10 minutes；
（5）Mixing breast after sterilization is quickly cooled to 43 DEG C~45 DEG C, leavening, wherein bulgarian milk bar is proportionally added into
Bacterium is 1 with the adding proportion of streptococcus thermophilus：1, it is filling immediately after stirring；
（6）Filling thing is made a gift to someone electro-heating standing-temperature cultivator, ferment at constant temperature 3.5-4 hours at 42 DEG C, 0 DEG C 1 is moved to after solidification
Refrigerated under the conditions of DEG C more than 6 hours and be finished product.
Embodiment 3.
A kind of preparation method of ginger juice Yoghourt, comprises the following steps：
（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, fermentation
Agent.
（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；
（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2~3 hours, is filtered to remove
Precipitation, obtains ginger juice；
（4）When fresh milk after filtering is heated into 65 DEG C or so, appropriate white granulated sugar and ginger juice is added, be warming up to 90 DEG C, kept
10 minutes；
（5）Mixing breast after sterilization is quickly cooled to 43 DEG C~45 DEG C, leavening, wherein bulgarian milk bar is proportionally added into
Bacterium is 1 with the adding proportion of streptococcus thermophilus：1, it is filling immediately after stirring；
（6）Filling thing is made a gift to someone electro-heating standing-temperature cultivator, ferment at constant temperature 3.5 hours at 42 DEG C move to 0 DEG C one 4 DEG C after solidification
Under the conditions of refrigeration more than 6 hours as finished product.
Claims (3)
1. a kind of preparation method of ginger juice Yoghourt, it is characterised in that comprise the following steps：
（1）Take fresh milk, acidity 16~18, ginger, granulated sugar, milk powder, strain：Lactobacillus bulgaricus, streptococcus thermophilus, fermentation
Agent；
（2）Ginger is put into water and is soaked, sludge is washed away with circulating water, removed the peel, stripping and slicing；
（3）By ginger crush, ginger slag squeezes juice after being soaked with equivalent water again, merges juice, staticly settles 2~3 hours, is filtered to remove
Precipitation, obtains ginger juice；
（4）When fresh milk after filtering is heated into 65 DEG C or so, appropriate white granulated sugar and ginger juice is added, be warming up to 90 DEG C, kept
10 minutes；
（5）Mixing breast after sterilization is quickly cooled to 43 DEG C~45 DEG C, leavening, wherein bulgarian milk bar is proportionally added into
Bacterium is 1 with the adding proportion of streptococcus thermophilus：1, it is filling immediately after stirring；
（6）Filling thing is made a gift to someone electro-heating standing-temperature cultivator, ferment at constant temperature 3.5-4 hours at 42 DEG C, 0 DEG C 1 is moved to after solidification
Refrigerated under the conditions of DEG C more than 6 hours and be finished product.
2. as claimed in claim 1 a kind of preparation method of ginger juice Yoghourt, it is characterised in that：Step (3) sedimentation time is
2.5h。
3. as claimed in claim 1 a kind of preparation method of ginger juice Yoghourt, it is characterised in that：The step（6）During ferment at constant temperature
Between be 3.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043492.8A CN106720321A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of ginger juice Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611043492.8A CN106720321A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of ginger juice Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720321A true CN106720321A (en) | 2017-05-31 |
Family
ID=58974169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611043492.8A Pending CN106720321A (en) | 2016-11-24 | 2016-11-24 | A kind of preparation method of ginger juice Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106720321A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740011A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of tart flavour dairy products and preparation method thereof containing ginger juice |
| CN110313519A (en) * | 2018-03-29 | 2019-10-11 | 河南工业大学 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
-
2016
- 2016-11-24 CN CN201611043492.8A patent/CN106720321A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110313519A (en) * | 2018-03-29 | 2019-10-11 | 河南工业大学 | A kind of preparation method of Chinese yam ginger juice Yoghourt |
| CN108740011A (en) * | 2018-05-16 | 2018-11-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of tart flavour dairy products and preparation method thereof containing ginger juice |
| CN108740011B (en) * | 2018-05-16 | 2022-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sour milk product containing ginger juice and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |