CN107258905A - A kind of threeleaf akebia Yoghourt and preparation method thereof - Google Patents
A kind of threeleaf akebia Yoghourt and preparation method thereof Download PDFInfo
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- CN107258905A CN107258905A CN201710494224.6A CN201710494224A CN107258905A CN 107258905 A CN107258905 A CN 107258905A CN 201710494224 A CN201710494224 A CN 201710494224A CN 107258905 A CN107258905 A CN 107258905A
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- threeleaf akebia
- fruit
- yoghourt
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- fruit juice
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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
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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
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Abstract
A kind of threeleaf akebia Yoghourt and preparation method thereof, comprises the following steps：Trilobed Caulis Akebiae fruit is prepared into fruit juice, milk, sucrose and stabilizer will be added in threeleaf akebia fruit juice, is fermented after sterilizing, refrigeration obtains threeleaf akebia Yoghourt.The Yoghourt that the present invention is prepared is in good taste, and its raw material is easy to get, and method simple possible, fermentation time is short, is especially suitable for family manufacture.
Description
Technical field
The present invention relates to technical field of beverage, and in particular to a kind of threeleaf akebia Yoghourt and preparation method thereof.
Background technology
Threeleaf akebia is a kind of Wild liana fruit tree of Lardizabalaceae Akebia, is a kind of important medicinal plant, its root,
Rattan, fruit, seed can be used as medicine.Akebia trifoliate koiaz Peels are bitter in taste, flat, there is a dispersing stagnated hepatoqi, and scattered silt disappears the special effect of knot.Can root cure mainly
Stubborn dermatitis, alopecia areata and skin disease.Rattan and fruit are mainly used in liver-depressed hypochondrium pain, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, hernia pain, mastocarcinoma, intestinal cancer, stomach
Cancer, cancer of the esophagus, scrofula are swollen and ache, fracture is ached, women's amenorrhoea, dysmenorrhoea, the prolapse of uterus, dysentery have heat, dry, urinary stone, courage
The disease effect such as capsulitis is notable.Its fruit medicine, can soothing liver and strengthening spleen and stomach be pleasant, promote the production of body fluid to quench thirst and have an antitumaous effect；Can hasten parturition,
Soothing the liver, for indigestion, diarrhea of suffering from abdominal pain can also control pain in the back, promoting lactation etc..Its root has cough-relieving, menstruation regulating, qi-restoratives effect.Seed has
Desinsection, control all toxic actions.Grease type composition, Inst. of Oil Crops, Chinese Academy of Agriculture's test are rich in threeleaf akebia seed
Center analysis result is shown：Akebi seed oil content is up to 43%, mainly based on oleic acid, linoleic acid, palmitic acid, and containing few
10 kinds of aliphatic acid such as acetic acid and leukotrienes, arachidic acid are measured, the 99.75% of recognizate total mass number, wherein saturated fatty acid 5 is accounted for
Kind, account for total mass fraction 23.39% [including palm fibre puts sour (20.14%), 16- methyl-Heptadecanoic acide (3.03%), Pork and beans and planted
Sour (0.10%), capric acid (0.08%) and 15- methyl-brown eleostearic acid (0.04%)]；5 kinds of unrighted acid, accounts for total content
76.36% [including 11- oleic acid (47.63%), linoleic acid (27.05%), 8- oleic acid (l.07%), 11- eicosenoic acids
(0.29%) and 13- docosenoic acids (0.32%)].
Yoghourt is in good taste, suitable for people of all ages.But, rational method not a kind of at present prepares threeleaf akebia Yoghourt, especially
It is without a kind of method for being adapted to family making.
The content of the invention
For defect of the prior art, the present invention provides a kind of threeleaf akebia Yoghourt and preparation method thereof, to prepare one
Plant in good taste, and be adapted to the threeleaf akebia Yoghourt of family making.
A kind of preparation method of threeleaf akebia Yoghourt, comprises the following steps：Trilobed Caulis Akebiae fruit is prepared into fruit juice, by three
Milk, sucrose and stabilizer are added in leaf akebi fruit juice, is fermented after sterilizing, refrigeration obtains threeleaf akebia Yoghourt.
In the present invention, as a kind of perferred technical scheme, the preparation method comprises the following steps：
S1, Trilobed Caulis Akebiae fruit cleaned, is soaked, be beaten, filter, sterilizing obtains threeleaf akebia fruit juice；
S2, whole-fat milk powder, stabilizer, sugar that into the threeleaf akebia fruit juice, addition was checked and accepted, are mixed, sterilizing；
S3, the feed liquid after sterilizing cooled down, acid adding milk (inoculation), heat-preservation fermentation, ferment after refrigeration obtains finished product.
In the present invention, as a kind of perferred technical scheme, the detailed process of the step S1 is：
Ripe Trilobed Caulis Akebiae fruit is screened, clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；Chopping
Trilobed Caulis Akebiae fruit block scalds 4-7min in 90-97 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing
It is homogenized with beater, then with 4 layers of filtered through gauze of scalding, filters 100 DEG C of the fruit juice obtained and sterilize 20-30min, it is cold
But, threeleaf akebia fruit juice is obtained.
In the present invention, as a kind of perferred technical scheme, the standard for screening ripe Trilobed Caulis Akebiae fruit is：Fruit is
Through bursting, the delicate colloidal substance of pulp screens out putrid taste and the fruit of other peculiar smell.
In the present invention, as a kind of perferred technical scheme, the detailed process of the step S2 is：
By whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the vial sterilized in advance
In, stabilizer is then added, 90-95 DEG C is mixed and heated to, 30-40min is incubated.
In the present invention, as a kind of perferred technical scheme, the addition of stabilizer is threeleaf akebia juice weight
0.5%-0.7%.
In the present invention, as a kind of perferred technical scheme, stabilizer uses sodium carboxymethylcellulose, xanthans and low first
The mixture of one or more in epoxide pectin, preferably sodium carboxymethylcellulose, xanthans and LM, weight
Than for 3：1：1.
In the present invention, as a kind of perferred technical scheme, the detailed process of the step S3 is：
A certain amount of leavening, after stirring, 38- are added into the feed liquid after sterilizing under aseptic technique
42 DEG C of culture 10-15h；Yoghourt is placed in 3-4 DEG C of refrigerator after end and refrigerated, as finished product.
In the present invention, as a kind of perferred technical scheme, the leavening uses commercially available old Yoghourt.
In the present invention, as a kind of perferred technical scheme, the weight ratio of leavening and feed liquid is 1：30-1：35.
A kind of threeleaf akebia Yoghourt, is prepared using preparation method as described above.
Due to using above technical scheme, the invention has the advantages that：
Trilobed Caulis Akebiae fruit is prepared into fruit juice by the present invention first, and milk, sucrose are then added into threeleaf akebia fruit juice
And stabilizer, carry out utilizing commercially available old Yoghourt fermentation after sterilizing, refrigeration obtains threeleaf akebia Yoghourt.Moreover, in preparation technology
Parameters show that the Yoghourt prepared is in good taste, and its raw material is easy to get by a large amount of practice screening repeatedly of inventor, side
Method simple possible, fermentation time is short, is especially suitable for family manufacture.
Embodiment
Technical solution of the present invention is described in detail below in conjunction with specific embodiment.Following examples are only used for more
Plus technical scheme is clearly demonstrated, therefore example is only used as, and can not be limited the scope of the invention with this.
A kind of preparation method of threeleaf akebia Yoghourt, comprises the following steps：Trilobed Caulis Akebiae fruit is prepared into fruit juice, by three
Milk, sucrose and stabilizer are added in leaf akebi fruit juice, is fermented after sterilizing, refrigeration obtains threeleaf akebia Yoghourt.
It is detailed preparation embodiment below.
Embodiment 1
The preparation method of threeleaf akebia Yoghourt, comprises the following steps in the present embodiment：
(screening criteria is the ripe Trilobed Caulis Akebiae fruit of S1, screening：Fruit has been burst, the delicate colloidal substance of pulp, is screened out
Have putrid taste and the fruit of other peculiar smell), clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；The three leaves wood of chopping
Logical fruit block scalds 4min in 90 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is even with beater
Slurry, then with 4 layers of filtered through gauze of scalding, filters the 100 DEG C of sterilization 20min of fruit juice obtained, cooling obtains threeleaf akebia
Fruit juice；
S2, by whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the glass sterilized in advance
In bottle, stabilizer is then added, the addition of stabilizer is the 0.5% of threeleaf akebia juice weight, and stabilizer uses carboxymethyl
Sodium cellulosate, is mixed and heated to 90 DEG C, is incubated 30min；
S3, add a certain amount of leavening into the feed liquid after sterilizing under aseptic technique, leavening is using commercially available
Old Yoghourt, the weight ratio of leavening and feed liquid is 1：30, after stirring, 38 DEG C of culture 10h；Yoghourt is put after end
Refrigerated in 3 DEG C of refrigerators, as finished product.
Embodiment 2
The preparation method of threeleaf akebia Yoghourt, comprises the following steps in the present embodiment：
(screening criteria is the ripe Trilobed Caulis Akebiae fruit of S1, screening：Fruit has been burst, the delicate colloidal substance of pulp, is screened out
Have putrid taste and the fruit of other peculiar smell), clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；The three leaves wood of chopping
Logical fruit block scalds 7min in 97 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is even with beater
Slurry, then with 4 layers of filtered through gauze of scalding, filters the 100 DEG C of sterilization 30min of fruit juice obtained, cooling obtains threeleaf akebia
Fruit juice；
S2, by whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the glass sterilized in advance
In bottle, stabilizer is then added, the addition of stabilizer is the 0.7% of threeleaf akebia juice weight, and stabilizer uses carboxymethyl
The mixture of sodium cellulosate and xanthans, weight ratio is 3：1,95 DEG C are mixed and heated to, 40min is incubated；
S3, add a certain amount of leavening into the feed liquid after sterilizing under aseptic technique, leavening is using commercially available
Old Yoghourt, the weight ratio of leavening and feed liquid is 1：35, after stirring, 42 DEG C of culture 15h；Yoghourt is put after end
Refrigerated in 4 DEG C of refrigerators, as finished product.
Embodiment 3
The preparation method of threeleaf akebia Yoghourt, comprises the following steps in the present embodiment：
(screening criteria is the ripe Trilobed Caulis Akebiae fruit of S1, screening：Fruit has been burst, the delicate colloidal substance of pulp, is screened out
Have putrid taste and the fruit of other peculiar smell), clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；The three leaves wood of chopping
Logical fruit block scalds 5min in 95 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is even with beater
Slurry, then with 4 layers of filtered through gauze of scalding, filters the 100 DEG C of sterilization 25min of fruit juice obtained, cooling obtains threeleaf akebia
Fruit juice；
S2, by whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the glass sterilized in advance
In bottle, stabilizer is then added, the addition of stabilizer is the 0.6% of threeleaf akebia juice weight, and stabilizer uses carboxymethyl
The mixture of sodium cellulosate, xanthans and LM, weight ratio is 3：1：1,92 DEG C are mixed and heated to, 35min is incubated；
S3, add a certain amount of leavening into the feed liquid after sterilizing under aseptic technique, leavening is using commercially available
Old Yoghourt, the weight ratio of leavening and feed liquid is 1：33, after stirring, 40 DEG C of culture 12h；Yoghourt is put after end
Refrigerated in 3 DEG C of refrigerators, as finished product.
Embodiment 4
The preparation method of threeleaf akebia Yoghourt, comprises the following steps in the present embodiment：
(standard is the ripe Trilobed Caulis Akebiae fruit of S1, screening：Fruit has been burst, the delicate colloidal substance of pulp, has screened out corruption
The fruit of rotten taste and other peculiar smell), clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；The threeleaf akebia fruit of chopping
Real block scalds 7min in 90 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is homogenized with beater, so
4 layers of filtered through gauze of scalding are used afterwards, the 100 DEG C of sterilization 20min of fruit juice obtained are filtered, and cooling obtains threeleaf akebia fruit juice；
S2, by whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the glass sterilized in advance
In bottle, stabilizer is then added, the addition of stabilizer is the 0.7% of threeleaf akebia juice weight, and stabilizer uses carboxymethyl
The mixture of sodium cellulosate, xanthans and LM, weight ratio is 3：1：1,95 DEG C are mixed and heated to, 30min is incubated；
S3, add a certain amount of leavening into the feed liquid after sterilizing under aseptic technique, leavening is using commercially available
Old Yoghourt, the weight ratio of leavening and feed liquid is 1：30, after stirring, 42 DEG C of culture 10h；Yoghourt is put after end
Refrigerated in 4 DEG C of refrigerators, as finished product.
Embodiment 5
The preparation method of threeleaf akebia Yoghourt, comprises the following steps in the present embodiment：
(standard is the ripe Trilobed Caulis Akebiae fruit of S1, screening：Fruit has been burst, the delicate colloidal substance of pulp, has screened out corruption
The fruit of rotten taste and other peculiar smell), clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；The threeleaf akebia fruit of chopping
Real block scalds 5min in 96 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is homogenized with beater, so
4 layers of filtered through gauze of scalding are used afterwards, the 100 DEG C of sterilization 30min of fruit juice obtained are filtered, and cooling obtains threeleaf akebia fruit juice；
S2, by whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the glass sterilized in advance
In bottle, stabilizer is then added, the addition of stabilizer is the 0.5% of threeleaf akebia juice weight, and stabilizer uses carboxymethyl
The mixture of sodium cellulosate, xanthans and LM, weight ratio is 3：1：1,91 DEG C are mixed and heated to, 32min is incubated；
S3, add a certain amount of leavening into the feed liquid after sterilizing under aseptic technique, leavening is using commercially available
Old Yoghourt, the weight ratio of leavening and feed liquid is 1：32, after stirring, 40 DEG C of culture 14h；Yoghourt is put after end
Refrigerated in 3.5 DEG C of refrigerators, as finished product.
In order to filter out the preferable technological parameter of taste, inventor has carried out a large amount of experiments repeatedly, matched somebody with somebody below for screening
The specific test example of side.By the trial test experiment of 30 people, obtain best suiting requirement of experiment, taste is optimal, and nutrition is most
Comprehensive Yoghurt formulation.
(standards of grading:Extract 30 random passerbys and carry out yogurt flavour trial tests, fraction 1-10/)
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
The present invention is described in detail with reference to foregoing embodiments for pipe, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover among the claim of the present invention and the scope of specification.
Claims (10)
1. a kind of preparation method of threeleaf akebia Yoghourt, it is characterised in that：Comprise the following steps：Trilobed Caulis Akebiae fruit is prepared into
Fruit juice, will add milk, sucrose and stabilizer, is fermented after sterilizing in threeleaf akebia fruit juice, refrigeration obtains threeleaf akebia acid
Milk.
2. the preparation method of a kind of threeleaf akebia Yoghourt according to claim 1, it is characterised in that comprise the following steps：
S1, Trilobed Caulis Akebiae fruit cleaned, is soaked, be beaten, filter, sterilizing obtains threeleaf akebia fruit juice；
S2, whole-fat milk powder, stabilizer, sugar that into the threeleaf akebia fruit juice, addition was checked and accepted, are mixed, sterilizing；
S3, the feed liquid after sterilizing cooled down, acid adding milk (inoculation), heat-preservation fermentation, ferment after refrigeration obtains finished product.
3. the preparation method of a kind of threeleaf akebia Yoghourt according to claim 2, it is characterised in that the step S1's is detailed
Fine workmanship's skill is：
Ripe Trilobed Caulis Akebiae fruit is screened, clear water is removed the peel after cleaning with stainless steel knife, remove seed, is cut into small pieces；Three leaves of chopping
Caulis Akebiae fruit block scalds 4-7min in 90-97 DEG C of hot water, to soften fruit block and passivation enzymatic activity；The pulp of softened processing is used and beaten
Pulp grinder is homogenized, then with 4 layers of filtered through gauze of scalding, filters the 100 DEG C of sterilization 20-30min of fruit juice obtained, and cooling is obtained
To threeleaf akebia fruit juice.
4. a kind of preparation method of threeleaf akebia Yoghourt according to claim 3, it is characterised in that three ripe leaves of screening
The standard of Caulis Akebiae fruit is：Fruit has been burst, the delicate colloidal substance of pulp, screens out putrid taste and the fruit of other peculiar smell.
5. the preparation method of a kind of threeleaf akebia Yoghourt according to claim 2, it is characterised in that the step S2's is detailed
Fine workmanship's skill is：
By whole-fat milk powder：White granulated sugar：Fruit juice presses 24:8:168 formula is well mixed to be put into the vial sterilized in advance, so
After add stabilizer, be mixed and heated to 90-95 DEG C, be incubated 30-40min.
6. a kind of preparation method of threeleaf akebia Yoghourt according to claim 5, it is characterised in that the addition of stabilizer
For the 0.5%-0.7% of threeleaf akebia juice weight.
7. the preparation method of a kind of threeleaf akebia Yoghourt according to claim 6, it is characterised in that stabilizer uses carboxylic first
One or more in base sodium cellulosate, xanthans and LM.
8. the preparation method of a kind of threeleaf akebia Yoghourt according to claim 2, it is characterised in that the step S3's is detailed
Fine workmanship's skill is：
A certain amount of leavening, after stirring, 38-42 DEG C are added into the feed liquid after sterilizing under aseptic technique
Cultivate 10-15h；Yoghourt is placed in 3-4 DEG C of refrigerator after end and refrigerated, as finished product.
9. a kind of preparation method of threeleaf akebia Yoghourt according to claim 8, it is characterised in that leavening and feed liquid
Weight ratio is 1：30-1：35.
10. a kind of threeleaf akebia Yoghourt, is prepared using the preparation method as described in claim any one of 1-9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710494224.6A CN107258905A (en) | 2017-06-26 | 2017-06-26 | A kind of threeleaf akebia Yoghourt and preparation method thereof |
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| CN201710494224.6A CN107258905A (en) | 2017-06-26 | 2017-06-26 | A kind of threeleaf akebia Yoghourt and preparation method thereof |
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ID=60068901
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169453A (en) * | 2019-06-26 | 2019-08-27 | 中南林业科技大学 | A kind of production method of Stauntonia latifolia lactic acid drink |
| CN110973246A (en) * | 2019-12-11 | 2020-04-10 | 成都大学 | Low-fat yoghourt prepared by combining asparagus whole powder with akebia trifoliata pectin and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194118A (en) * | 1997-03-24 | 1998-09-30 | 武陵高等专科学校 | Bayue melon and fruit juice drink and its producing technology |
| CN103190480A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Yogurt stabilizer |
| CN104068115A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Hawthorn yogurt and preparation method thereof |
-
2017
- 2017-06-26 CN CN201710494224.6A patent/CN107258905A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194118A (en) * | 1997-03-24 | 1998-09-30 | 武陵高等专科学校 | Bayue melon and fruit juice drink and its producing technology |
| CN103190480A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Yogurt stabilizer |
| CN104068115A (en) * | 2014-06-10 | 2014-10-01 | 南京泽朗农业发展有限公司 | Hawthorn yogurt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110169453A (en) * | 2019-06-26 | 2019-08-27 | 中南林业科技大学 | A kind of production method of Stauntonia latifolia lactic acid drink |
| CN110973246A (en) * | 2019-12-11 | 2020-04-10 | 成都大学 | Low-fat yoghourt prepared by combining asparagus whole powder with akebia trifoliata pectin and preparation method thereof |
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Application publication date: 20171020 |