CN107410485A - A kind of yogurt production method based on the peaceful root of purple-flowered peucedanum - Google Patents
A kind of yogurt production method based on the peaceful root of purple-flowered peucedanum Download PDFInfo
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- CN107410485A CN107410485A CN201710464755.0A CN201710464755A CN107410485A CN 107410485 A CN107410485 A CN 107410485A CN 201710464755 A CN201710464755 A CN 201710464755A CN 107410485 A CN107410485 A CN 107410485A
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- 241000244269 Peucedanum Species 0.000 title claims abstract description 46
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 66
- 239000008267 milk Substances 0.000 claims abstract description 66
- 210000004080 milk Anatomy 0.000 claims abstract description 66
- XGPBRZDOJDLKOT-CCGSVPMNSA-N [(9r,10r)-10-acetyloxy-8,8-dimethyl-2-oxo-9,10-dihydropyrano[2,3-f]chromen-9-yl] (e)-2-methylbut-2-enoate Chemical compound C1=CC(=O)OC2=C1C=CC1=C2[C@@H](OC(C)=O)[C@@H](OC(=O)C(/C)=C/C)C(C)(C)O1 XGPBRZDOJDLKOT-CCGSVPMNSA-N 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 6
- 239000003899 bactericide agent Substances 0.000 claims abstract description 6
- 239000003755 preservative agent Substances 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 102100028255 Renin Human genes 0.000 claims description 4
- 108090000783 Renin Proteins 0.000 claims description 4
- 239000005862 Whey Substances 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 claims description 4
- 108010046377 Whey Proteins Proteins 0.000 claims description 4
- 235000013351 cheese Nutrition 0.000 claims description 4
- 238000004945 emulsification Methods 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 206010011224 Cough Diseases 0.000 description 10
- 206010062717 Increased upper airway secretion Diseases 0.000 description 10
- 208000026435 phlegm Diseases 0.000 description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 206010036790 Productive cough Diseases 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013350 formula milk Nutrition 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 2
- 241000238370 Sepia Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 206010008631 Cholera Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 241000475481 Nebula Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
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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)
- Dairy Products (AREA)
Abstract
The present invention discloses a kind of yogurt production method based on the peaceful root of purple-flowered peucedanum, comprises the following steps：1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%~15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtain fresh milk mixture；3) Yoghourt is fabricated to fresh milk mixture, obtains the Yoghourt based on the peaceful root of purple-flowered peucedanum.The yogurt production method based on the peaceful root of purple-flowered peucedanum of the present invention, Yoghourt is made using peaceful dl-Praeruptorin A, and peaceful dl-Praeruptorin A is not used to be directly mixed in fresh milk, but peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, Liquoride sugar, fresh milk are mixed into oil phase again and obtain fresh milk mixture, then makes Yoghourt again, can be by the harmonious involvement fresh milk of the peaceful root of purple-flowered peucedanum, lump together, the peaceful root of purple-flowered peucedanum will not separate out during follow-up yogurt production.
Description
Technical field
The present invention relates to a kind of yogurt production method, and in particular to a kind of yogurt production method based on the peaceful root of purple-flowered peucedanum.
Background technology
The peaceful root of purple-flowered peucedanum is perennial vertical herbage, high 60-90 centimetres or slightly mistake；Root is thick, coniform, long 3-5 centimetres,
There are branch, sepia or yellowish-brown；Stem is cylindric, very sturdy, light green color, there is lira, and base portion has most sepia leaf sheaths fine
Dimension.The peaceful root of purple-flowered peucedanum is also referred to as RADIX PEUCEDANI, and because the root of purple-flowered peucedanum for originating in Ningguo City of Anhui Province has good quality, middle medical circles, which practise, is referred to as " the peaceful root of purple-flowered peucedanum ".
Alias：Araliae cordatae (Anhui, Jiangsu, Jiangxi, Hunan), wild Radix Angelicae Sinensis (southwestern each province).
The peaceful root of purple-flowered peucedanum has a dispelling wind-heat, lower gas, the effect of dissolving phlegm.Headache due to pathogenic wind-heat is cured mainly, the hot cough and asthma of phlegm, is vomitted inverse, chest diaphragm is full vexed.
There is following record in ancient book：
1、《Do not record》：" ruffian, stagnation of vital energy in the chest and abdomen, wind headache, goes phlegm real, lower gas in the main full chest side of body for the treatment of phlegm.Cure the wound fever and chills, pushes away
Chen Zhixin, improving eyesight strengthening the essence."；
2、《Haigoushen》：" reality of reducing phlegm and internal heat, lower gas, all heat inside and outside gas when main, singly boil take it is good."；
3、《Japan hanako materia medica》：" all labor are controlled, all lower gas, are only coughed, Disorder knots is broken, whetting the appetite, leads to the five internal organs, main cholera
Convulsion, joint is unhappy, gastric disorder causing nausea, vomits inverse, pants, antiabortive, all infantile malnutrition due to digestive disturbances or intestinalparasites gas of children."；
4、《The southern regions of the Yunnan Province book on Chinese herbal medicine》：" dismiss cold typhoid fever, sweating key medicine, cough-relieving coughs, and lifts irritability, removing nebula, go out it is inside and outside it
Phlegm."；
5、《Detailed outline》：" clearing lung-heat heat, resolving sputum heat, dissipates ailment said due to cold or exposure.".
It is bitter, pungent however, root of purple-flowered peucedanum cold nature, it is used for treating the diseases such as cough due to wind-heat evil's abundant expectoration, lung heat phlegm are strongly fragrant, phlegm heat panting is full
Disease.Root of purple-flowered peucedanum cold nature, it is bitter, pungent, it is used for treating the illnesss such as cough due to wind-heat evil's abundant expectoration, lung heat phlegm are strongly fragrant, phlegm heat panting is full.Children are not
It is ready to eat, especially child does not listen also and advised, it is difficult to medicine feed.
The content of the invention
The present invention proposes a kind of yogurt production method based on the peaceful root of purple-flowered peucedanum, its be made the Yoghourt based on the peaceful root of purple-flowered peucedanum have it is pre- windproof
The effect of heat cough lung heat, resistance can be improved, and Yoghourt is the food that children like eating, especially in formula milk
For the child of transition period, it is easier to receive the Yoghourt based on the peaceful root of purple-flowered peucedanum.
The present invention solution be：A kind of yogurt production method based on the peaceful root of purple-flowered peucedanum, comprises the following steps：
1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%
~15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；
2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtain fresh ox
Milk mixture；
3) Yoghourt is fabricated to fresh milk mixture, obtains the Yoghourt based on the peaceful root of purple-flowered peucedanum.
As the further improvement of such scheme, in step 3), comprise the following steps：
3.1) fresh milk mixture is put into sterilization kettle and carried out disinfection, sterilisation temp be 65~70 DEG C, the time be 20~
25min；
3.2) the fresh milk mixture after sterilization being put into fermentation tank and fermented, fermentation temperature is 35~40 DEG C, when
Between be 2~2.5h, obtain the milk based on the peaceful root of purple-flowered peucedanum；
3.3) it will be put into variable heater and heated after 20~30min of milk room temperature after fermentation；
3.4) 1~3 part of Lactobacillus plantarum is added after heater being arranged into 10~20 DEG C, the heat time is 1~1.5h；
3.5) 1~2 part of lactobacillus bulgaricus is added after heater being arranged into 25~30 DEG C, the heat time is 2~2.5h；
3.6) 1~4 part of streptococcus thermophilus is added after heater being arranged into 35~40 DEG C, the heat time is 3~3.5h；
3.7) 0.2~0.4 part of glutamine transaminage, 0.1~0.3 part of renin, 0.7~0.9 part of whey powder, acid are added
0.3~0.5 part of conditioning agent, 0.2~0.4 part of sweetener, 3~5 parts of thickener are spent, while opens stirring and the progress of high speed emulsification pump
Material, circulation time are 25~30min；
3.8) the degassed tank of milk is de-gassed, is heated to 50~55 DEG C, carry out homogenization；
3.9) milk after homogeneous carries out ultrasonic sterilization, and the temperature of the ultrasonic sterilization is 75~80 DEG C, and frequency is
27000~40000Hz, time are 30~35s；
3.10) 0.3~0.5 part of cheese powder and 0.1~0.15 part are added after the milk after sterilization being cooled into 40~45 DEG C
Lactic acid bacteria, stir 5~7min；
3.11) milk is carried out filling；
3.12) after the completion of filling, it is put into refrigerating box cools down rapidly, refrigerated case temperature is 1~3 DEG C, cold preservation time 12
~20h, obtain the Yoghourt based on the peaceful root of purple-flowered peucedanum.
Further, in step 3.4), 2 parts of Lactobacillus plantarums are added after heater is arranged into 10~20 DEG C.
Further, in step 3.5), 1.5 parts of lactobacillus bulgaricus are added after heater is arranged into 25~30 DEG C.
Further, in step 3.6), 3 parts of streptococcus thermophiluses are added after heater is arranged into 35~40 DEG C.
The yogurt production method based on the peaceful root of purple-flowered peucedanum of the present invention, Yoghourt is made using peaceful dl-Praeruptorin A, and do not used peaceful
Dl-Praeruptorin A is directly mixed in fresh milk, but peaceful dl-Praeruptorin A, edible oil first mixed to obtain into oil phase, then by Liquoride sugar, fresh
Milk, which is mixed into oil phase, obtains fresh milk mixture, then makes Yoghourt again, can by the harmonious involvement fresh milk of the peaceful root of purple-flowered peucedanum,
Lump together, the peaceful root of purple-flowered peucedanum will not separate out during follow-up yogurt production, and the Yoghourt based on the peaceful root of purple-flowered peucedanum, which is made, prevention wind-heat cough
Cough the effect of lung heat, resistance can be improved, and Yoghourt is the food that children like eating, especially to being changed in formula milk
For the child of phase, it is easier to receive the Yoghourt based on the peaceful root of purple-flowered peucedanum.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
A kind of yogurt production method based on the peaceful root of purple-flowered peucedanum, comprises the following steps.
1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%
~15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；
2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtain fresh ox
Milk mixture；
3) Yoghourt is fabricated to fresh milk mixture, obtains the Yoghourt based on the peaceful root of purple-flowered peucedanum.
Embodiment 1
1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%
~15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；
2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtain fresh ox
Milk mixture；
3) fresh milk mixture is put into sterilization kettle and carried out disinfection, sterilisation temp be 65~70 DEG C, the time be 20~
25min；
4) the fresh milk mixture after sterilization is put into fermentation tank and fermented, fermentation temperature is 35~40 DEG C, the time
For 2~2.5h, the milk based on the peaceful root of purple-flowered peucedanum is obtained；
5) it will be put into variable heater and heated after 20~30min of milk room temperature after fermentation；
6) 1~3 part of Lactobacillus plantarum is added after heater being arranged into 10~20 DEG C, the heat time is 1~1.5h；
7) 1~2 part of lactobacillus bulgaricus is added after heater being arranged into 25~30 DEG C, the heat time is 2~2.5h；
8) 1~4 part of streptococcus thermophilus is added after heater being arranged into 35~40 DEG C, the heat time is 3~3.5h；
9) 0.2~0.4 part of glutamine transaminage, 0.1~0.3 part of renin, 0.7~0.9 part of whey powder, acidity are added
0.3~0.5 part of conditioning agent, 0.2~0.4 part of sweetener, 3~5 parts of thickener, while open stirring and high speed emulsification pump
Material, circulation time is 25~30min；
10) the degassed tank of milk is de-gassed, is heated to 50~55 DEG C, carry out homogenization；
11) milk after homogeneous carries out ultrasonic sterilization, and the temperature of the ultrasonic sterilization is 75~80 DEG C, and frequency is
27000~40000Hz, time are 30~35s；
12) milk after sterilization is cooled to after 40~45 DEG C and adds 0.3~0.5 part of cheese powder and 0.1~0.15 part
Lactic acid bacteria, stir 5~7min；
13) milk is carried out filling；
14) after the completion of filling, be put into refrigerating box cool down rapidly, refrigerated case temperature be 1~3 DEG C, cold preservation time be 12~
20h, obtain the Yoghourt based on the peaceful root of purple-flowered peucedanum.
Embodiment 2
1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%
~15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；
2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtain fresh ox
Milk mixture；
3) fresh milk mixture is put into sterilization kettle and carried out disinfection, sterilisation temp be 65~70 DEG C, the time be 20~
25min；
4) the fresh milk mixture after sterilization is put into fermentation tank and fermented, fermentation temperature is 35~40 DEG C, the time
For 2~2.5h, the milk based on the peaceful root of purple-flowered peucedanum is obtained；
5) it will be put into variable heater and heated after 20~30min of milk room temperature after fermentation；
6) 2 parts of Lactobacillus plantarums are added after heater being arranged into 10~20 DEG C, the heat time is 1~1.5h；
7) 1.5 parts of lactobacillus bulgaricus are added after heater being arranged into 25~30 DEG C, the heat time is 2~2.5h；
8) 3 parts of streptococcus thermophiluses are added after heater being arranged into 35~40 DEG C, the heat time is 3~3.5h；
9) 0.2~0.4 part of glutamine transaminage, 0.1~0.3 part of renin, 0.7~0.9 part of whey powder, acidity are added
0.3~0.5 part of conditioning agent, 0.2~0.4 part of sweetener, 3~5 parts of thickener, while open stirring and high speed emulsification pump
Material, circulation time is 25~30min；
10) the degassed tank of milk is de-gassed, is heated to 50~55 DEG C, carry out homogenization；
11) milk after homogeneous carries out ultrasonic sterilization, and the temperature of the ultrasonic sterilization is 75~80 DEG C, and frequency is
27000~40000Hz, time are 30~35s；
12) milk after sterilization is cooled to after 40~45 DEG C and adds 0.3~0.5 part of cheese powder and 0.1~0.15 part
Lactic acid bacteria, stir 5~7min；
13) milk is carried out filling；
14) after the completion of filling, be put into refrigerating box cool down rapidly, refrigerated case temperature be 1~3 DEG C, cold preservation time be 12~
20h, obtain the Yoghourt based on the peaceful root of purple-flowered peucedanum.
The yogurt production method based on the peaceful root of purple-flowered peucedanum of the present invention, Yoghourt is made using peaceful dl-Praeruptorin A, and do not used peaceful
Dl-Praeruptorin A is directly mixed in fresh milk, but peaceful dl-Praeruptorin A, edible oil first mixed to obtain into oil phase, then by Liquoride sugar, fresh
Milk, which is mixed into oil phase, obtains fresh milk mixture, then makes Yoghourt again, can by the harmonious involvement fresh milk of the peaceful root of purple-flowered peucedanum,
Lump together, the peaceful root of purple-flowered peucedanum will not separate out during follow-up yogurt production, and the Yoghourt based on the peaceful root of purple-flowered peucedanum, which is made, prevention wind-heat cough
Cough the effect of lung heat, resistance can be improved, and Yoghourt is the food that children like eating, especially to being changed in formula milk
For the child of phase, it is easier to receive the Yoghourt based on the peaceful root of purple-flowered peucedanum.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (5)
- A kind of 1. yogurt production method based on the peaceful root of purple-flowered peucedanum, it is characterised in that：Comprise the following steps：1) following components is taken by mass percentage：Peaceful dl-Praeruptorin A 1%~8%；Edible oil 2%~5%, Liquoride sugar 10%~ 15%；Remaining be without bactericide, preservative, antistaling agent fresh milk；2) peaceful dl-Praeruptorin A, edible oil are first mixed into obtain oil phase, then Liquoride sugar, fresh milk is mixed into oil phase and obtains fresh milk and mixes Compound；3) Yoghourt is fabricated to fresh milk mixture, obtains the Yoghourt based on the peaceful root of purple-flowered peucedanum.
- 2. the yogurt production method based on the peaceful root of purple-flowered peucedanum as claimed in claim 1, it is characterised in that：In step 3), including with Lower step：3.1) fresh milk mixture is put into sterilization kettle and carried out disinfection, sterilisation temp be 65~70 DEG C, the time be 20~ 25min；3.2) the fresh milk mixture after sterilization is put into fermentation tank and fermented, fermentation temperature is 35~40 DEG C, the time 2 ~2.5h, obtain the milk based on the peaceful root of purple-flowered peucedanum；3.3) it will be put into variable heater and heated after 20~30min of milk room temperature after fermentation；3.4) 1~3 part of Lactobacillus plantarum is added after heater being arranged into 10~20 DEG C, the heat time is 1~1.5h；3.5) 1~2 part of lactobacillus bulgaricus is added after heater being arranged into 25~30 DEG C, the heat time is 2~2.5h；3.6) 1~4 part of streptococcus thermophilus is added after heater being arranged into 35~40 DEG C, the heat time is 3~3.5h；3.7) 0.2~0.4 part of glutamine transaminage, 0.1~0.3 part of renin, 0.7~0.9 part of whey powder, acidity is added to adjust 0.3~0.5 part of agent, 0.2~0.4 part of sweetener, 3~5 parts of thickener are saved, while opens stirring and high speed emulsification pump Material, circulation time is 25~30min；3.8) the degassed tank of milk is de-gassed, is heated to 50~55 DEG C, carry out homogenization；3.9) milk after homogeneous carries out ultrasonic sterilization, and the temperature of the ultrasonic sterilization is 75~80 DEG C, frequency 27000 ~40000Hz, time are 30~35s；3.10) milk after sterilization is cooled to after 40~45 DEG C and adds 0.3~0.5 part of cheese powder and 0.1~0.15 part of breast Sour bacterium, stir 5~7min；3.11) milk is carried out filling；3.12) after the completion of filling, be put into refrigerating box cool down rapidly, refrigerated case temperature be 1~3 DEG C, cold preservation time be 12~ 20h, obtain the Yoghourt based on the peaceful root of purple-flowered peucedanum.
- 3. the yogurt production method based on the peaceful root of purple-flowered peucedanum as claimed in claim 2, it is characterised in that：In step 3.4), it will add Hot device adds 2 parts of Lactobacillus plantarums after arranging 10~20 DEG C.
- 4. the yogurt production method based on the peaceful root of purple-flowered peucedanum as claimed in claim 2, it is characterised in that：In step 3.5), it will add Hot device adds 1.5 parts of lactobacillus bulgaricus after arranging 25~30 DEG C.
- 5. the yogurt production method based on the peaceful root of purple-flowered peucedanum as claimed in claim 2, it is characterised in that：In step 3.6), it will add Hot device adds 3 parts of streptococcus thermophiluses after arranging 35~40 DEG C.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN102524388A (en) * | 2012-02-09 | 2012-07-04 | 绿雪生物工程(深圳)有限公司 | High-protein yoghourt and making method thereof |
| CN106509104A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Making method of yoghourt |
| CN106721847A (en) * | 2016-12-16 | 2017-05-31 | 余琼英 | Regulating menstruation is uncomfortable to be alleviated dysmenorrhoea and solves cold beverage in palace and preparation method thereof |
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- 2017-06-19 CN CN201710464755.0A patent/CN107410485A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715868A (en) * | 2009-12-07 | 2010-06-02 | 内蒙古伊利实业集团股份有限公司 | Frozen sour milk and manufacturing method thereof |
| CN101731332A (en) * | 2009-12-10 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Drinking yoghourt and making method thereof |
| CN102524388A (en) * | 2012-02-09 | 2012-07-04 | 绿雪生物工程(深圳)有限公司 | High-protein yoghourt and making method thereof |
| CN106509104A (en) * | 2016-12-05 | 2017-03-22 | 卢美珍 | Making method of yoghourt |
| CN106721847A (en) * | 2016-12-16 | 2017-05-31 | 余琼英 | Regulating menstruation is uncomfortable to be alleviated dysmenorrhoea and solves cold beverage in palace and preparation method thereof |
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Application publication date: 20171201 |