CN107094885A - A kind of sweet tea persimmon yam Yogurt - Google Patents
A kind of sweet tea persimmon yam Yogurt Download PDFInfo
- Publication number
- CN107094885A CN107094885A CN201710517632.9A CN201710517632A CN107094885A CN 107094885 A CN107094885 A CN 107094885A CN 201710517632 A CN201710517632 A CN 201710517632A CN 107094885 A CN107094885 A CN 107094885A
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- CN
- China
- Prior art keywords
- sweet tea
- tea persimmon
- yam
- persimmon
- parts
- 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
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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
- A23C9/1322—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 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
Abstract
The present invention relates to a kind of sweet tea persimmon yam Yogurt.Its preparation method is：Sweet tea persimmon is prepared into sweet tea persimmon slurry through homogenized, Chinese yam is prepared into yam flour through drying, pulverization process, ferment agent for sour milk, fresh milk, sweet tea persimmon slurry and yam flour are mixed by regulation proportioning, by fermentation, sweet tea persimmon yam Yogurt is prepared into.The inventive method is simple, economical and practical, and whole technique does not interfere with sweet tea persimmon and nutrition and the local flavor of Chinese yam, and the sweet tea persimmon yam Yogurt being processed into has the pale red from sweet tea persimmon, beautiful appearance, nutritious.
Description
Technical field
The invention mainly relates to the technical field of food and preparation method thereof, more particularly to a kind of sweet tea persimmon yam Yogurt.
Background technology
Sweet tea persimmon strong adaptability, it is less demanding to soil and weather conditions, in China, from south to north all cultivations extensively.Sweet tea persimmon
It is fine containing abundant tannin, carbohydrate, organic acid, vitamin C, carrotene, flavonoids, triterpene compound and meals in fruit
Dimension etc..In addition to eating raw, sweet tea persimmon has also been processed to dried persimmon, dried persimmon, persimmon beverage etc..Luotian, fiber crops in Huanggang Prefecture
The Luotian sweet tea persimmon of the counties and cities such as city growth, is that China's only one needs not move through the artificial just direct-edible sweet tea persimmon germplasm that takes away the puckery taste
Resource., the geographical sign certification of Luotian Tian Shihuo State General Administration for Quality Supervision in 2008.Luotian sweet tea persimmon has long cultivation history, according to
Information, just there is cultivation before the Southern Song Dynasty.At present, annual production reaches more than 1,000 ten thousand kilograms.
Chinese yam is in addition to containing multiple nutritional components such as protein, carbohydrate, calcium, phosphorus, iron, carrotene and vitamins, also
Contain amylase, choline, mucus juice enzyme and Dioscin etc..Ancient Chinese medicine doctor highly praise Chinese yam is " key medicine of reason void ".Because of its nutrition
It is abundant, just it is considered as quality-high and inexpensive qi-restoratives good merchantable brand since ancient times, can both makees staple food grain, vegetables can be made again., Huanggang in 2009
The Buddha's hand Chinese yam produced obtains national agricultural product geographical sign certification, and gross annual output amount reaches more than 40,000 tons.
Because storage technique falls behind, Product processing is single, and the sales situation of Luotian sweet tea persimmon and Buddha's hand Chinese yam is not good,
Also seldom known to the external world so that the potential value of fine germplasm resources is not fully utilized.
The content of the invention
In order to solve problems of the prior art, the present invention provides one kind and not interfered with specific to sweet tea persimmon and Chinese yam
Nutrition and local flavor, the stable in physicochemical property of product, technique are simple, it is adaptable to the sweet tea persimmon yam Yogurt of large-scale production.
The present invention is achieved by the following technical solutions：
A kind of sweet tea persimmon yam Yogurt, is composed of the following raw materials by weight：Fresh milk 100, sweet tea persimmon slurry 10, yam flour 20, peace
Fine jade milk leavening 1, white granulated sugar 5, sodium carboxymethylcellulose 1.6, pure water 20；The parts by weight of sweet tea persimmon slurry raw material components are such as
Under：Sweet tea persimmon 100, cysteine 0.4 ~ 0.8, citric acid 0.4 ~ 0.8.
A kind of preparation method of sweet tea persimmon yam Yogurt, comprises the following steps：
（1）The making of sweet tea persimmon slurry：Select that maturity is good, fresh, sweet persimmon without pest and disease damage, without mechanical damage is real 100 parts,
After cleaning up, peeling stoning breaks into homogenate shape with beater, adds cysteine and weight of the parts by weight for 0.4 ~ 0.8 part
Part is 0.4 ~ 0.8 part of citric acid, after stirring, and obtains described sweet tea persimmon slurry.
（2）The making of yam flour：Fresh full, without pest and disease damage, without mechanical damage Buddha's hand Chinese yam is selected, cleaning is dry
After net, prune after exocuticle, dries pulverizing, cross 60 mesh sieves, obtain yam flour.
（3）The preparation of sweet tea persimmon yam Yogurt：100 parts of fresh milks, 20 parts of pure water are taken, is preheating to after 50 DEG C, stirs at a slow speed
Mix and be slowly added to step（1）Obtained sweet tea persimmon starches 10 parts and step（2）20 parts of yam flour, 5 parts, 0.8 part carboxylic first of white granulated sugar
Base sodium cellulosate, is 65 ~ 70 DEG C in temperature, pressure obtains to carry out homogenize process under conditions of 20 Mpa after stirring
Mix milk；Mixing milk sterilizes 20 min at a temperature of 85 DEG C, treats that solution is cooled to 45 DEG C, adds Angel ferment agent for sour milk
1 part, 0.8 part of sodium carboxymethylcellulose, after being sufficiently stirred for, in 42 DEG C of constant incubators after the h of fermented and cultured 6 ~ 10,4 ~ 6
The h of after-ripening 24 under the conditions of DEG C, obtains described sweet tea persimmon yam Yogurt.
It is an advantage of the invention that：Sweet persimmon is broken into pulpous state by the production technology of the present invention in fact, and adds cysteine and lemon
Lemon acid, can prevent sweet tea persimmon tannin class material from occurring brown stain；Chinese yam is crushed, mixed with sweet persimmon juice and milk and the place that homogenizes
Reason, can reconcile the taste of sweet tea persimmon, Chinese yam and milk, while the activity of natural component in raw material can also be kept as far as possible,
Thus obtained sweet tea persimmon yam Yogurt, does not interfere with nutrition and local flavor specific to sweet tea persimmon and Chinese yam, and the physicochemical property of product is steady
Fixed, prepared sweet tea persimmon yam Yogurt remains with the pink natural colored of sweet tea persimmon, and flavor coordination, technique is simple, it is adaptable to advise
Modelling, industrialized production, can also be promoted, wide market in family, fully excavate the potential value of fine germplasm resources.
Embodiment
By described further below it will be further appreciated that the features and advantages of the invention.The embodiment provided is only pair
The explanation of the inventive method, without limiting remaining content that the present invention is disclosed in any way.
【Embodiment 1】A kind of processing technology of sweet tea persimmon yam Yogurt
Fresh full, without pest and disease damage, without mechanical damage Buddha's hand Chinese yam is selected, after cleaning up, exocuticle is pruned, dried
After crush, cross 60 mesh sieves, obtain yam flour.
Select that maturity is good, fresh, Luotian sweet persimmon without pest and disease damage, without mechanical damage is real 100 parts, clean up
Afterwards, peeling stoning, homogenate shape is broken into beater, adds the lemon that parts by weight are 0.6 part of cysteine and parts by weight are 0.6 part
Lemon acid, after stirring, obtains sweet tea persimmon slurry.
20 parts of pure water are added in 100 parts of fresh milks, are preheating to after 50 DEG C, mixes slowly and is slowly added to 10 parts
Described sweet tea persimmon slurry, the yam flour described in 20 parts, 5 parts of white granulated sugars, 0.8 part of sodium carboxymethylcellulose, after stirring, in temperature
For 65 ~ 70 DEG C, pressure obtains mixing milk to carry out homogenize process under conditions of 20 Mpa.
Described mixing milk is sterilized 20 min at a temperature of 85 DEG C, treats that described mixing milk is cooled to 45 DEG C,
1 part of Angel ferment agent for sour milk, 0.8 part of sodium carboxymethylcellulose are added, after being sufficiently stirred for, is fermented in 42 DEG C of constant incubators
Cultivate after 6 ~ 10 h, the h of after-ripening 24 under the conditions of 4 ~ 6 DEG C, obtain described sweet tea persimmon yam Yogurt.
Claims (2)
1. a kind of sweet tea persimmon yam Yogurt, it is characterised in that be composed of the following raw materials by weight：Fresh milk 100, sweet tea persimmon slurry
10th, yam flour 20, Angel milk leavening 1, white granulated sugar 5, sodium carboxymethylcellulose 1.6, pure water 20；Sweet tea persimmon starches raw material
The parts by weight of component are as follows：Sweet tea persimmon 100, cysteine 0.4 ~ 0.8, citric acid 0.4 ~ 0.8.
2. a kind of preparation method of sweet tea persimmon yam Yogurt as claimed in claim 1, it is characterised in that comprise the following steps：
（1）The making of sweet tea persimmon slurry：Select that maturity is good, fresh, sweet persimmon without pest and disease damage, without mechanical damage is real 100 parts,
After cleaning up, peeling stoning breaks into homogenate shape with beater, adds cysteine and weight of the parts by weight for 0.4 ~ 0.8 part
Part is 0.4 ~ 0.8 part of citric acid, after stirring, and obtains described sweet tea persimmon slurry；
（2）The making of yam flour：Fresh full, without pest and disease damage, without mechanical damage Buddha's hand Chinese yam is selected, is cleaned up
Afterwards, prune after exocuticle, dries pulverizing, cross 60 mesh sieves, obtain yam flour；
（3）The preparation of sweet tea persimmon yam Yogurt：100 parts of fresh milks, 20 parts of pure water are taken, is preheating to after 50 DEG C, mixes slowly simultaneously
It is slowly added to step（1）Obtained sweet tea persimmon starches 10 parts and step（2）20 parts of yam flour, 5 parts, 0.8 part carboxymethyl fibre of white granulated sugar
The plain sodium of dimension, is 65 ~ 70 DEG C in temperature, pressure must mix to carry out homogenize process under conditions of 20 Mpa after stirring
Milk；Mixing milk sterilizes 20 min at a temperature of 85 DEG C, treats that solution is cooled to 45 DEG C, add 1 part of Angel ferment agent for sour milk,
0.8 part of sodium carboxymethylcellulose, after being sufficiently stirred for, in 42 DEG C of constant incubators after the h of fermented and cultured 6 ~ 10, in 4 ~ 6 DEG C of bars
The h of after-ripening 24 under part, obtains described sweet tea persimmon yam Yogurt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710517632.9A CN107094885A (en) | 2017-06-29 | 2017-06-29 | A kind of sweet tea persimmon yam Yogurt |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710517632.9A CN107094885A (en) | 2017-06-29 | 2017-06-29 | A kind of sweet tea persimmon yam Yogurt |
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| CN107094885A true CN107094885A (en) | 2017-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710517632.9A Pending CN107094885A (en) | 2017-06-29 | 2017-06-29 | A kind of sweet tea persimmon yam Yogurt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
| CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766491A (en) * | 2012-10-23 | 2014-05-07 | 郭心仪 | Chinese yam yoghurt and preparation method thereof |
| CN104206541A (en) * | 2014-09-07 | 2014-12-17 | 周峰 | Preparation method of fruit and vegetable yoghourt |
| CN105077202A (en) * | 2015-09-02 | 2015-11-25 | 黄冈师范学院 | Persimmon color retention agent and method for producing persimmon juice |
| CN105558027A (en) * | 2015-12-16 | 2016-05-11 | 新希望双喜乳业（苏州）有限公司 | Set-style yoghurt containing probiotics and preparation method thereof |
| CN106578072A (en) * | 2016-12-08 | 2017-04-26 | 陕西高新实业有限公司 | Processing method of Chinese yam yogurt |
| CN106819119A (en) * | 2017-03-28 | 2017-06-13 | 许昌学院 | A kind of Yam matrimony vine Yoghourt and preparation method thereof |
-
2017
- 2017-06-29 CN CN201710517632.9A patent/CN107094885A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766491A (en) * | 2012-10-23 | 2014-05-07 | 郭心仪 | Chinese yam yoghurt and preparation method thereof |
| CN104206541A (en) * | 2014-09-07 | 2014-12-17 | 周峰 | Preparation method of fruit and vegetable yoghourt |
| CN105077202A (en) * | 2015-09-02 | 2015-11-25 | 黄冈师范学院 | Persimmon color retention agent and method for producing persimmon juice |
| CN105558027A (en) * | 2015-12-16 | 2016-05-11 | 新希望双喜乳业（苏州）有限公司 | Set-style yoghurt containing probiotics and preparation method thereof |
| CN106578072A (en) * | 2016-12-08 | 2017-04-26 | 陕西高新实业有限公司 | Processing method of Chinese yam yogurt |
| CN106819119A (en) * | 2017-03-28 | 2017-06-13 | 许昌学院 | A kind of Yam matrimony vine Yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| CHOSH，等: "Preparation method of yogurt using persimmons, involves mashing washed and peeled persimmons and removing seeds, blending, adding blended persimmons to yogurt medium includes nonfat dry milk and sugar, sterilizing, and culturing KR20010025184", 《DWPI数据库》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
| CN111493146A (en) * | 2020-04-22 | 2020-08-07 | 广西壮族自治区农业科学院 | Preparation method of jasmine-flavored persimmon fermented milk |
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Application publication date: 20170829 |