CN108782754A - Yoghourt purple rice dew and preparation method thereof - Google Patents
Yoghourt purple rice dew and preparation method thereof Download PDFInfo
- Publication number
- CN108782754A CN108782754A CN201810500190.1A CN201810500190A CN108782754A CN 108782754 A CN108782754 A CN 108782754A CN 201810500190 A CN201810500190 A CN 201810500190A CN 108782754 A CN108782754 A CN 108782754A
- Authority
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- China
- Prior art keywords
- yoghourt
- parts
- rice
- purple rice
- purple
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 87
- 235000009566 rice Nutrition 0.000 title claims abstract description 87
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 86
- 239000000843 powder Substances 0.000 claims abstract description 49
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 34
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 28
- 229930091371 Fructose Natural products 0.000 claims abstract description 28
- 239000005715 Fructose Substances 0.000 claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 235000012907 honey Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 239000005457 ice water Substances 0.000 claims abstract description 26
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 22
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 22
- 239000004410 anthocyanin Substances 0.000 claims abstract description 22
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 22
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 7
- 235000019197 fats Nutrition 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 229930014669 anthocyanidin Natural products 0.000 claims 1
- 150000001453 anthocyanidins Chemical class 0.000 claims 1
- 235000008758 anthocyanidins Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 235000008924 yoghurt drink Nutrition 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
- A23C9/133—Fruit or vegetables
-
- 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
Abstract
The invention discloses Yoghourt purple rice dew and preparation method thereof.The Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 5-10 parts of 15-20 parts of vegetable fat powder, 20-24 parts of original flavor fermented yoghourt, 8-15 parts of purple rice, honey or fructose, 30-40 parts of ice water.The Yoghourt purple rice of the present invention reveals using milk powder or vegetable fat powder, original flavor fermented yoghourt and purple rice as primary raw material, honey or fructose, black rice anthocyanin extracting solution and glutinous rice can be coordinated to be prepared, it is in good taste, special taste, and Yoghourt have stomach invigorating nourishing the stomach, defaecation ease constipation, strengthen immunity health-care effect；Preparation process is simple simultaneously, product safety environmental protection, without any side effects to human body, is worthy to be popularized.
Description
Technical field
The present invention relates to field of food, specifically Yoghourt purple rice dew and preparation method thereof.
Background technology
As the improvement of people's living standards, also variation is occurring for food beverage industry, beverage is in taste and product
Prodigious breakthrough is made that in type, but few food have special effect, cannot increasingly meet people to beverage
High standards, drink industry need innovation and development.With the development of the society, people are while focusing on taste of food mouthfeel,
Its more important healthcare function, but functional food type is not enriched currently on the market.Traditional yogurt drink does not have generally
Healthcare function.Therefore, the present invention provides a kind of Yoghourt purple rice dew in good taste, with health-care effect and preparation method thereof.
Invention content
It is mentioned above in the background art to solve the purpose of the present invention is to provide Yoghourt purple rice dew and preparation method thereof
Problem.
To achieve the above object, the present invention provides the following technical solutions：
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 15-20 parts of vegetable fat powder, original flavor
5-10 parts of 20-24 parts of fermented yoghourt, 8-15 parts of purple rice, honey or fructose, 30-40 parts of ice water.
As a further solution of the present invention：The Yoghourt purple rice dew further includes the raw material of following parts by weight：Black rice is spent
Green 1-3 parts of extracting solution of element, 10-18 parts of glutinous rice.
As a further solution of the present invention：The Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or plant
18 parts of fat end, 22 parts of original flavor fermented yoghourt, 11 parts of purple rice, honey or 7 parts of fructose, 35 parts of ice water, black rice anthocyanin extracting solution 2
Part, 15 parts of glutinous rice.
As a further solution of the present invention：The preparation method of black rice anthocyanin extracting solution is：Black rice and water are mixed, it is military
After fire boils, it is cooked by slow fire 30min；Filtering, removal filter residue is to get black rice anthocyanin extracting solution.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：
（1）Milk powder or vegetable fat powder, original flavor fermented yoghourt, purple rice, honey or fructose, ice water, black rice flower are weighed according to above-mentioned formula
Green element extracting solution, glutinous rice are spare；
（2）Glutinous rice is put into gained black rice anthocyanin extracting solution and is dipped into colouring, room temperature is down to, cooks spare；
（3）By milk powder or vegetable fat powder, original flavor fermented yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly,
Mixing speed is 200-300r/min；
（4）Purple rice is placed at 50-65 DEG C and is stirred 8-15 seconds；
（5）By step（3）Gains and step（4）Gains mix, be placed at 10-25 DEG C stir 20-30min to get.
As a further solution of the present invention：Step（3）By milk powder or vegetable fat powder, original flavor fermented yoghourt, honey or fructose
It is uniformly mixed, ice water is then added, stirs evenly, mixing speed 260r/min.
As a further solution of the present invention：Step（4）Purple rice is placed at 55 DEG C and is stirred 10 seconds.
As a further solution of the present invention：Step（5）By step（3）Gains and step（4）Gains mix, and are placed in
At 18 DEG C stir 22min to get.
Compared with prior art, the beneficial effects of the invention are as follows：
The Yoghourt purple rice of the present invention reveals using milk powder or vegetable fat powder, original flavor fermented yoghourt and purple rice as primary raw material, can coordinate honey
Or fructose, black rice anthocyanin extracting solution and glutinous rice are prepared, in good taste, special taste, and Yoghourt has stomach invigorating nourishing the stomach, defaecation
Ease constipation, strengthen immunity health-care effect；Preparation process is simple simultaneously, product safety environmental protection, value without any side effects to human body
It must promote.
Specific implementation mode
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 15 parts of vegetable fat powder, original flavor fermentation
5 parts of 20 parts of Yoghourt, 8 parts of purple rice, honey or fructose, 30 parts of ice water, 1 part of black rice anthocyanin extracting solution, 10 parts of glutinous rice.Black rice cyanine
The preparation method of plain extracting solution is：Black rice and water are mixed, after boiling by intense fire, are cooked by slow fire 30min；Filtering removes filter residue, i.e.,
Obtain black rice anthocyanin extracting solution.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：（1）Milk powder is weighed according to above-mentioned formula or plants fat
End, original flavor fermented yoghourt, purple rice, honey or fructose, ice water, black rice anthocyanin extracting solution, glutinous rice are spare；（2）Glutinous rice is put into
It is dipped into colouring in gained black rice anthocyanin extracting solution, is down to room temperature, is cooked spare；（3）By milk powder or vegetable fat powder, original flavor fermentation
Yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly, mixing speed 200r/min；（4）Purple rice is set
It is stirred 8 seconds at 50 DEG C；（5）By step（3）Gains and step（4）Gains mix, and are placed at 10 DEG C and stir 20min, i.e.,
?.
Embodiment 2
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 20 parts of vegetable fat powder, original flavor fermentation
10 parts of 24 parts of Yoghourt, 15 parts of purple rice, honey or fructose, 40 parts of ice water, 3 parts of black rice anthocyanin extracting solution, 18 parts of glutinous rice.Black rice is spent
The preparation method of green element extracting solution is：Black rice and water are mixed, after boiling by intense fire, are cooked by slow fire 30min；Filtering removes filter residue,
Up to black rice anthocyanin extracting solution.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：（1）Milk powder is weighed according to above-mentioned formula or plants fat
End, original flavor fermented yoghourt, purple rice, honey or fructose, ice water, black rice anthocyanin extracting solution, glutinous rice are spare；（2）Glutinous rice is put into
It is dipped into colouring in gained black rice anthocyanin extracting solution, is down to room temperature, is cooked spare；（3）By milk powder or vegetable fat powder, original flavor fermentation
Yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly, mixing speed 300r/min；（4）Purple rice is set
It is stirred 15 seconds at 65 DEG C；（5）By step（3）Gains and step（4）Gains mix, and are placed at 25 DEG C and stir 30min, i.e.,
?.
Embodiment 3
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 18 parts of vegetable fat powder, original flavor fermentation
7 parts of 22 parts of Yoghourt, 11 parts of purple rice, honey or fructose, 35 parts of ice water, 2 parts of black rice anthocyanin extracting solution, 15 parts of glutinous rice.Black rice is spent
The preparation method of green element extracting solution is：Black rice and water are mixed, after boiling by intense fire, are cooked by slow fire 30min；Filtering removes filter residue,
Up to black rice anthocyanin extracting solution.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：（1）Milk powder is weighed according to above-mentioned formula or plants fat
End, original flavor fermented yoghourt, purple rice, honey or fructose, ice water, black rice anthocyanin extracting solution, glutinous rice are spare；（2）Glutinous rice is put into
It is dipped into colouring in gained black rice anthocyanin extracting solution, is down to room temperature, is cooked spare；（3）By milk powder or vegetable fat powder, original flavor fermentation
Yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly, mixing speed 260r/min.（4）Purple rice is set
It is stirred 10 seconds at 55 DEG C.（5）By step（3）Gains and step（4）Gains mix, and are placed at 18 DEG C and stir 22min, i.e.,
?.
Embodiment 4
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 15 parts of vegetable fat powder, original flavor fermentation
5 parts of 20 parts of Yoghourt, 8 parts of purple rice, honey or fructose, 30 parts of ice water.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：（1）Milk powder is weighed according to above-mentioned formula or plants fat
End, original flavor fermented yoghourt, purple rice, honey or fructose, ice water are spare；（2）By milk powder or vegetable fat powder, original flavor fermented yoghourt, honey
Or fructose is uniformly mixed, and ice water is then added, stirs evenly, mixing speed 225r/min；（3）Purple rice is placed at 52 DEG C and is stirred
It mixes 10 seconds；（4）By step（2）Gains and step（3）Gains mix, be placed at 13 DEG C stir 22min to get.
Embodiment 5
Yoghourt purple rice reveals, and the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or 20 parts of vegetable fat powder, original flavor fermentation
10 parts of 24 parts of Yoghourt, 15 parts of purple rice, honey or fructose, 40 parts of ice water.
A kind of preparation method of Yoghourt purple rice dew, includes the following steps：（1）Milk powder is weighed according to above-mentioned formula or plants fat
End, original flavor fermented yoghourt, purple rice, honey or fructose, ice water are spare；（2）By milk powder or vegetable fat powder, original flavor fermented yoghourt, honey
Or fructose is uniformly mixed, and ice water is then added, stirs evenly, mixing speed 280r/min；（3）Purple rice is placed at 60 DEG C and is stirred
It mixes 12 seconds；（4）By step（2）Gains and step（3）Gains mix, be placed at 22 DEG C stir 27min to get.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, one skilled in the relevant art within the scope of knowledge, can also be under the premise of not departing from this patent objective
Various changes can be made.
Claims (8)
1. Yoghourt purple rice reveals, which is characterized in that the Yoghourt purple rice dew includes the raw material of following parts by weight：Milk powder or vegetable fat powder
5-10 parts of 15-20 parts, 20-24 parts of original flavor fermented yoghourt, 8-15 parts of purple rice, honey or fructose, 30-40 parts of ice water.
2. Yoghourt purple rice dew according to claim 1, which is characterized in that the Yoghourt purple rice dew further includes following parts by weight
Several raw materials：1-3 parts of black rice anthocyanin extracting solution, 10-18 parts of glutinous rice.
3. Yoghourt purple rice dew according to claim 2, which is characterized in that the Yoghourt purple rice dew includes following parts by weight
Raw material：Milk powder or 7 parts of 18 parts of vegetable fat powder, 22 parts of original flavor fermented yoghourt, 11 parts of purple rice, honey or fructose, 35 parts of ice water, black rice
2 parts of anthocyanidin extracting solution, 15 parts of glutinous rice.
4. being revealed according to any Yoghourt purple rices of claim 2-3, which is characterized in that the preparation side of black rice anthocyanin extracting solution
Method is：Black rice and water are mixed, after boiling by intense fire, are cooked by slow fire 30min；Filtering, removal filter residue extract to get black rice anthocyanin
Liquid.
5. a kind of preparation method of Yoghourt purple rice dew according to claim 4, which is characterized in that include the following steps：
（1）Milk powder or vegetable fat powder, original flavor fermented yoghourt, purple rice, honey or fructose, ice water, black rice flower are weighed according to above-mentioned formula
Green element extracting solution, glutinous rice are spare；
（2）Glutinous rice is put into gained black rice anthocyanin extracting solution and is dipped into colouring, room temperature is down to, cooks spare；
（3）By milk powder or vegetable fat powder, original flavor fermented yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly,
Mixing speed is 200-300r/min；
（4）Purple rice is placed at 50-65 DEG C and is stirred 8-15 seconds；
（5）By step（3）Gains and step（4）Gains mix, be placed at 10-25 DEG C stir 20-30min to get.
6. the preparation method of Yoghourt purple rice dew according to claim 4, which is characterized in that step（3）By milk powder or plant fat
End, original flavor fermented yoghourt, honey or fructose are uniformly mixed, and ice water is then added, stirs evenly, mixing speed 260r/min.
7. the preparation method of Yoghourt purple rice dew according to claim 4, which is characterized in that step（4）Purple rice is placed in 55
It is stirred 10 seconds at DEG C.
8. the preparation method of Yoghourt purple rice dew according to claim 4, which is characterized in that step（5）By step（3）Gained
Object and step（4）Gains mix, be placed at 18 DEG C stir 22min to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810500190.1A CN108782754A (en) | 2018-05-23 | 2018-05-23 | Yoghourt purple rice dew and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810500190.1A CN108782754A (en) | 2018-05-23 | 2018-05-23 | Yoghourt purple rice dew and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108782754A true CN108782754A (en) | 2018-11-13 |
Family
ID=64091456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810500190.1A Pending CN108782754A (en) | 2018-05-23 | 2018-05-23 | Yoghourt purple rice dew and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782754A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349412A (en) * | 2018-11-27 | 2019-02-19 | 昆明理工大学 | A kind of Yoghourt purple rice dew of shrub althea flower taste and preparation method thereof |
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410888A (en) * | 2015-10-31 | 2016-03-23 | 韩浩 | Processing method of pleurotus eryngii nutritional black sticky rice soup |
| CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
-
2018
- 2018-05-23 CN CN201810500190.1A patent/CN108782754A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410888A (en) * | 2015-10-31 | 2016-03-23 | 韩浩 | Processing method of pleurotus eryngii nutritional black sticky rice soup |
| CN106106732A (en) * | 2016-06-29 | 2016-11-16 | 云南农业大学 | A kind of purple rice flavor yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 柒秋梅: "《百度经验》", 28 September 2017 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349412A (en) * | 2018-11-27 | 2019-02-19 | 昆明理工大学 | A kind of Yoghourt purple rice dew of shrub althea flower taste and preparation method thereof |
| CN109735410A (en) * | 2019-03-04 | 2019-05-10 | 郑州康晖食品科技有限公司 | A kind of fermented type purple rice rice dew and preparation method thereof |
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Application publication date: 20181113 |