CN108782757A - A kind of adlay cassava taro Yoghourt and preparation method thereof - Google Patents
A kind of adlay cassava taro Yoghourt and preparation method thereof Download PDFInfo
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- CN108782757A CN108782757A CN201810533389.4A CN201810533389A CN108782757A CN 108782757 A CN108782757 A CN 108782757A CN 201810533389 A CN201810533389 A CN 201810533389A CN 108782757 A CN108782757 A CN 108782757A
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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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- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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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
- A23C9/133—Fruit or vegetables
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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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention discloses a kind of adlay cassava taro Yoghourts, count in parts by weight, including following raw material is made：160~180 parts of fresh milk, 65~85 parts of adlay, 65~85 parts of cassava, 60~80 parts of taro, 15~20 parts of Jasmine, 16~22 parts of honeysuckle, 16~22 parts of sweet osmanthus, 20~25 parts of strain；Also disclose preparation method.The present invention has filled up the technological gap that Yoghourt is made of adlay, cassava and taro, it is full of nutrition, any food additives are not added, product safety is nontoxic, your any injury will not be caused to body, manufactured Yoghourt, which is not only heard, flowery odour, and when eating Yoghourt, there is fresh and sweet, fresh and elegant taste in the mouth, have the function of it is clearing heat and detoxicating, help for sleep, regulating qi-flowing for relieving pain, skin maintenance, releiving throat and improves more phlegm, cough symptom, liked by masses, is worthy of popularization.
Description
Technical field
The invention belongs to dairy products production and processing technical field more particularly to a kind of adlay cassava taro Yoghourt and its preparations
Method.
Background technology
Adlay (latin name SemenCoicis) also known as coix seed, the seed of jog's tears, the seed of jog's tears, native corn, Semen Coicis, rise reality, heart of a lotus seed pearl,
Jobstears, meter Ren, maize, myotonin are to mend the medicinal good merchantable brand of body, and according to medical department's assay, myotonin contains protein
16.2%, fat 4.6%, carbohydrate 79.2%, the kind Renhe root of myotonin can be used as medicine again cures the disease, and is medicine-food two-purpose product, nature and flavor
It is sweet, light, be slightly cold, there is inducing diuresis for removing edema, invigorating spleen to remove dampness, relaxing muscles and tendons eliminating impediment, clearing away heat and eliminating pus and other effects, be common damp-clearing drug.
Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》Described in：Myotonin can " invigorating spleen and reinforcing stomach, tonifying lung heat-clearing, removes wind prevailing over dampness, and food of cooking a meal controls cold air, decocts
Drink, diuresis heat gonorrhea ".Adlay is a kind of beauty food again, and often feeding can keep human skin gloss fine and smooth.
Cassava (scientific name：ManihotesculentaCrantz), cassava has over one hundred year in Chinese cultivated, usually with branch,
Two big strain of leaf light green or aubergine, the former toxicity are relatively low.Brazil is originated in, existing whole world torrid areas is cultivated extensively.China
There are cultivation in the provinces and regions such as Fujian, Taiwan, Guangdong, Hainan, Guangxi, Guizhou and Yunnan, and it is wild occasionally to have ease.It is sweet in flavor, it is cold in nature.Heat-clearing solution
Poison, cool blood.Tapioca root is not the food for being nutrient balance, because being mostly starch in cassava dry matter, in fresh sweet potato
Starch is containing about 25~30%, containing about 80% in potato is dry.Tapioca root nitrogen content is few, between 1.5~4%, wherein 50% is left
The right side is nonprotein nitrogen, in the majority with nitrous acid and nitric nitrogen, and on amino acid composition, lysine and tryptophan are relatively more, and
Lack methionine and cystine.Tapioca root crude fiber content is few (1%~2%), and fat content is low, and calcium, potassium content be high and phosphorus
It is low, contain phytic acid and a small amount of vitamin C, vitamin A, vitamin B1, vitamin B2.The most important purposes of cassava is to make grain
Food, the developing country in torrid areas, cassava are the largest cereal crops.
Taro Classification system Colocasia esculenta (L.) Schoot, also known as green taro, taro, hair taro.It is mild-natured,
It is sweet in flavor, pungent, it is slightly poisonous, rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, niacin, vitamin C, B family vitamin, soap
The Multiple components such as angle glucoside, in contained minerals, the content of fluorine is higher, and the preventing decayed tooth that has the function of cleaning the teeth takes care of one's teeth, and can enhance
The immune function of human body can be used as the common herbal cuisine staple food of prevention carcinoma；Containing a kind of mucus albumen, can be produced after being absorbed by the body
Raw immunoglobulin or antibody globulin, can be improved the resistance of body；For basic food, the acid accumulated in vivo can be neutralized
Property substance, adjust the acid-base balance of human body, generate the effect of beautifying face and moistering lotion, pitch-black hair, may further be used to prevention hyperchlorhydria；
Containing abundant mucus saponin and various trace elements, body can be helped to correct physically different caused by microelement deficiencies, together
When can improve a poor appetite, help digest, therefore Chinese medicine thinks that taro can tonifying middle-Jiao and Qi.Mouthfeel is soft, and sweet perfume is glutinous, forms sediment containing a large amount of
Powder, minerals and vitamin, full of nutrition, nutritive value is similar to potato, and is free of solanine, is easy to digestion without causing
Poisoning, is a kind of good base-forming food, is both vegetables and grain, has good health-care effect.
Also have on the market at present and be added with adlay, cassava and taro in the raw material of many products, but is all made as raising mostly
Material is edible for poultry, also has the Yoghourt that taste of all kinds differs, but uses adlay, cassava and taro that acid is made for raw material
The related document of milk is not found also.
Invention content
The present invention is in order to solve the above technical problems, provide a kind of adlay cassava taro Yoghourt and preparation method thereof.This hair
It is bright that Yoghourt is made using fresh milk, adlay, cassava and taro, adlay, cassava and the new purposes and market of taro are provided, is enriched
The taste type of Yoghourt has filled up the technological gap that Yoghourt is made of adlay, cassava and taro；It is added to jasmine in the feed
Jasmine, honeysuckle and sweet osmanthus so that Yoghourt obtained have light flowery odour, also have it is clearing heat and detoxicating, help for sleep, qi-regulating
Analgesic, skin maintenance, the effect of releive throat and improvement more phlegm, cough symptom.
In order to reach purpose described above, the present invention uses following technical scheme：
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：160~180 parts of fresh milk,
65~85 parts of adlay, 65~85 parts of cassava, 60~80 parts of taro, 15~20 parts of Jasmine, 16~22 parts of honeysuckle, sweet osmanthus 16~
22 parts, 20~25 parts of strain.
Further, a kind of adlay cassava taro Yoghourt, is counted, including following raw material is made in parts by weight：It is raw
165~175 parts of fresh milk, 70~80 parts of adlay, 70~80 parts of cassava, 65~75 parts of taro, 16~19 parts of Jasmine, honeysuckle 17
~21 parts, 17~21 parts of sweet osmanthus, 21~24 parts of strain.
Further, a kind of adlay cassava taro Yoghourt, is counted, including following raw material is made in parts by weight：It is raw
170 parts of fresh milk, 75 parts of adlay, 75 parts of cassava, 70 parts of taro, 17 parts of Jasmine, 19 parts of honeysuckle, 19 parts of sweet osmanthus, 22 parts of strain.
Further, the strain is Lactococcus lactis.
Further, the preparation method of a kind of adlay cassava taro Yoghourt, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire 2~4h of infusion after big fire is boiled, natural filtration after being cooled to 55~65 DEG C collects filtrate, by filter residue
It is put into pulverizer and crushes, obtain filter residue powder；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, it was crushed to 500~
600 mesh sieve, and are mixed evenly, obtain mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 300~400 mesh sieve is crossed, then passes through pasteurize, homogenizer
It is squeezed into after homogeneous in sterile fermentation tank, the temperature for controlling fermentation tank is 42~45 DEG C, and strain is added under stirring, is stirred
Uniformly, Yoghourt semi-finished product are obtained；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, cover lid, be sent into fermenting house and carry out 10~13h of fermentation, be transferred to after fermentation refrigeration 5 in freezer~
6h examines qualification to get the adlay cassava taro Yoghourt.
Further, in step (1), the filter residue powder mesh granularity is 200~300 mesh.
Further, in step (2), (3) and (4), the speed of the stirring is 250~300r/min.
Further, in step (4), the pasteurization process is to keep 15min to be sterilized in 90~95 DEG C；Institute
Homogenization is stated to carry out under 15~20MPa pressure conditions.
Further, in step (5), the time of the fermentation is 10~13h, and the temperature of fermentation is 43~45 DEG C.
Further, in step (5), the temperature of the fermenting house is controlled at 43~45 DEG C；The temperature of the freezer controls
At 4~8 DEG C.
The raw materials used in the present invention has effects that as follows：
Fresh milk：English name：Milk refers to the milk constituents just extruded because without any processing and heat treatment, nutrition
Really substantially unscathed milk.Milk is sweet in flavor, mild-natured, be slightly cold, and enters the heart, lung, stomach.It is milky white or yellowish, uniformly
Consistent liquid, no grumeleuse, without precipitation, the fragrance for having breast intrinsic, free from extraneous odour.Milk contain abundant minerals, calcium, phosphorus, iron,
Zinc, copper, manganese, molybdenum.The most rare part is that milk is the best source of human calcium, and calcium phosphorus ration is very appropriate, is conducive to the suction of calcium
Receive, have qi-restoratives damage, beneficial lung stomach, promote the production of body fluid ease constipation the effect of.
Jasmine：Alias jasmine, perfume soul, Mo Lihua, do not have it is beautiful, do not have profit, smear strict, last jasmine, end profit, oblonga flower, Latin literary fame：
Jasminum sambac (L.) Ait, it is acrid flavour, sweet, it is warm-natured.Has the function of clearing heat and detoxicating, dampness removing.《Food book on Chinese herbal medicine》：" main temperature
Taste, sharp septum pectorale."《Pharmacological property cuts use》：" work(specially ward off it is dirty control dysentery, empty people preferably it."《Book on Chinese herbal medicine is new again》：" clear seat fire is solved, cold removing accumulates,
Sore is controlled, the subcutaneous ulcer that disappears tumor."《Diet spectrum is occupied with breath》：" regulating middle-JIAO and making the adverse QI downward is warded off foul.Control the inferior dysentery abdominal pain."《Medicine materical crude slice is newly joined》：" soothing the liver solution
It is strongly fragrant, regulating qi-flowing for relieving pain."
Honeysuckle：Just entitled honeysuckle, scientific name：Lonicera japonica Thunb., " honeysuckle " one are come from《Book on Chinese herbal medicine
Detailed outline》, since honeysuckle flowers are just opened as white, after switch to yellow, hence obtain one's name honeysuckle.Honeysuckle is known as clearing heat and detoxicating from ancient times
Good medicine.The sweet cold air fragrance of its property, for clear heat with drugs of sweet flavour and cold nature without injuring one's stomach, fragrance reaches thoroughly again can eliminating evil.Honeysuckle can dispelling wind-heat, also
Kind removing summer-heat blood poison, is used for various febrile diseases, such as body heat, dermexanthesis, macular eruption, heat toxin sore carbuncle, abscess of throat disease, equal significant effect.
Sweet osmanthus is one of ten big famous flower of Chinese tradition, scientific name：Osmanthus fragrans (Thunb.) Lour, You Mingyan
Osmanthus, sweet-scented osmanthus, kamuning, Jin Su, the osmanthus flower tea that raw material making is done with sweet osmanthus is special product of China tea, its soft aroma and delicious taste.
It is acrid flavour, warm-natured, there is cold dispelling to break knot, preventing phlegm from forming and stopping coughing, skin maintenance, stomach cold have a stomach-ache, halitosis, releive throat and the more phlegm of improvement,
The effect of cough symptom.
Production operation of the present invention meets GB 14881-2013《Food enterprise general sanitary specification》And GB12693-2010
《Dairy enterprises Good Manufacture Practice》Pertinent regulations；Industrial water meets GB14881-2013《National food safety standard
Food production general sanitary specification》The pertinent regulations of middle GB5749；Micro biological Tests meet GB 4789-2010《Food security
National standard》,GB 4789.1-2010《Food microbiological examination general provisions》With GB 4789.18-2010《Food Microbiology
Breast is examined to be examined with dairy products》In pertinent regulations.
Since present invention employs above technical schemes, have the advantages that：
(1) using fresh milk, adlay, cassava and taro Yoghourt is made in the present invention, provides adlay, cassava and taro newly
Purposes and market enrich the taste type of Yoghourt, have filled up the technological gap that Yoghourt is made of adlay, cassava and taro.
(2) present invention is added to the petals such as Jasmine, honeysuckle and sweet osmanthus in the feed, and petal by boiling extraction,
Filtering, filter residue are added with filter residue in the raw material of Yoghourt after crushing, not only ensure that Yoghourt was heard and has flowery odour, but also ensure eating
When Yoghourt, there is fresh and sweet, fresh and elegant taste in the mouth, also have it is clearing heat and detoxicating, help for sleep, regulating qi-flowing for relieving pain, beauty treatment it is beautiful
Hold, the effect of releive throat and improvement more phlegm, cough symptom, is liked by masses.
(3) adlay cassava taro Yoghourt of the present invention is full of nutrition, does not add any food additives, product safety without
Poison will not cause body your any injury, each step strictly be controlled in preparation process so that Yoghourt index meets
Relevant national standard.
(4) strain that uses of the present invention is for Lactococcus lactis, can buy on the market and inexpensive, cost-effective, makes
At Yoghourt in uniform faint yellow, smooth texture, flavour are pure, give off a strong fragrance, without bad fermentative smell.
Specific implementation mode
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited in these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：160 parts of fresh milk, adlay 65
Part, 65 parts of cassava, 60 parts of taro, 15 parts of Jasmine, 16 parts of honeysuckle, 16 parts of sweet osmanthus, 20 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 2h after big fire is boiled, natural filtration after being cooled to 55 DEG C collects filtrate, filter residue is put into powder
It is crushed in broken machine, obtains filter residue powder；The filter residue powder mesh granularity is 200 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 500 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 300 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 42 DEG C, and strain is added under stirring, is uniformly mixed, obtains
Yoghourt semi-finished product；The homogenization carries out under 15MPa pressure conditions；The pasteurization process is to be kept in 90 DEG C
15min is sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 10h, the temperature of fermentation is 43 DEG C, is transferred to after fermentation cold
5h is refrigerated in library, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled at 43 DEG C；It is described
The temperature of freezer is controlled at 4 DEG C.In step (2), (3) and (4), the speed of the stirring is 250r/min.
Embodiment 2
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：180 parts of fresh milk, adlay 85
Part, 85 parts of cassava, 80 parts of taro, 20 parts of Jasmine, 22 parts of honeysuckle, 22 parts of sweet osmanthus, 25 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 4h after big fire is boiled, natural filtration after being cooled to 65 DEG C collects filtrate, filter residue is put into powder
It is crushed in broken machine, obtains filter residue powder；The filter residue powder mesh granularity is 300 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 600 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 400 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 45 DEG C, and strain is added under stirring, is uniformly mixed, obtains
Yoghourt semi-finished product；The homogenization carries out under 20MPa pressure conditions；The pasteurization process is to be kept in 95 DEG C
15min is sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 13h, the temperature of fermentation is 45 DEG C, is transferred to after fermentation cold
6h is refrigerated in library, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled at 45 DEG C；It is described
The temperature of freezer is controlled at 8 DEG C.In step (2), (3) and (4), the speed of the stirring is 300r/min.
Embodiment 3
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：165 parts of fresh milk, adlay 70
Part, 70 parts of cassava, 65 parts of taro, 16 parts of Jasmine, 17 parts of honeysuckle, 17 parts of sweet osmanthus, 21 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 2.5h after big fire is boiled, natural filtration after being cooled to 58 DEG C collects filtrate, filter residue is put into
It is crushed in pulverizer, obtains filter residue powder；The filter residue powder mesh granularity is 230 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 530 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 330 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 43 DEG C, and strain is added under stirring, is uniformly mixed, obtains
Yoghourt semi-finished product；The homogenization carries out under 16MPa pressure conditions；The pasteurization process is to be kept in 91 DEG C
15min is sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 11h, the temperature of fermentation is 43.5 DEG C, is transferred to after fermentation
5.3h is refrigerated in freezer, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled 43.5
℃；The temperature of the freezer is controlled at 5 DEG C.In step (2), (3) and (4), the speed of the stirring is 260r/min.
Embodiment 4
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：175 parts of fresh milk, adlay 80
Part, 80 parts of cassava, 75 parts of taro, 19 parts of Jasmine, 21 parts of honeysuckle, 21 parts of sweet osmanthus, 24 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 3.9h after big fire is boiled, natural filtration after being cooled to 62 DEG C collects filtrate, filter residue is put into
It is crushed in pulverizer, obtains filter residue powder；The filter residue powder mesh granularity is 270 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 570 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 370 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 44 DEG C, and strain is added under stirring, is uniformly mixed, obtains
Yoghourt semi-finished product；The homogenization carries out under 19MPa pressure conditions；The pasteurization process is to be kept in 94 DEG C
15min is sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 12h, the temperature of fermentation is 44.5 DEG C, is transferred to after fermentation
5.7h is refrigerated in freezer, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled 44.5
℃；The temperature of the freezer is controlled at 7 DEG C.In step (2), (3) and (4), the speed of the stirring is 290r/min.
Embodiment 5
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：170 parts of fresh milk, adlay 75
Part, 75 parts of cassava, 70 parts of taro, 17 parts of Jasmine, 19 parts of honeysuckle, 19 parts of sweet osmanthus, 22 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 3h after big fire is boiled, natural filtration after being cooled to 60 DEG C collects filtrate, filter residue is put into powder
It is crushed in broken machine, obtains filter residue powder；The filter residue powder mesh granularity is 250 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 550 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 350 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 43.5 DEG C, and strain is added under stirring, is uniformly mixed, obtains
To Yoghourt semi-finished product；The homogenization carries out under 17.5MPa pressure conditions；The pasteurization process is in 92.5 DEG C
15min is kept to be sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 11.5h, the temperature of fermentation is 44 DEG C, is transferred to after fermentation
5.5h is refrigerated in freezer, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled at 44 DEG C；
The temperature of the freezer is controlled at 6 DEG C.In step (2), (3) and (4), the speed of the stirring is 275r/min.
Embodiment 6
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：161 parts of fresh milk, adlay 61
Part, 61 parts of cassava, 62 parts of taro, 17 parts of Jasmine, 18 parts of honeysuckle, 18 parts of sweet osmanthus, 22 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 2.1h after big fire is boiled, natural filtration after being cooled to 55 DEG C collects filtrate, filter residue is put into
It is crushed in pulverizer, obtains filter residue powder；The filter residue powder mesh granularity is 210 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 510 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 310 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 42.3 DEG C, and strain is added under stirring, is uniformly mixed, obtains
To Yoghourt semi-finished product；The homogenization carries out under 17MPa pressure conditions；The pasteurization process is to be protected in 91.5 DEG C
15min is held to be sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 10.5h, the temperature of fermentation is 43.2 DEG C, is turned after fermentation
Enter and refrigerate 5.1h in freezer, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled 43.5
℃；The temperature of the freezer is controlled at 4.5 DEG C.In step (2), (3) and (4), the speed of the stirring is 255r/min.
Embodiment 7
A kind of adlay cassava taro Yoghourt, is counted in parts by weight, including following raw material is made：179 parts of fresh milk, adlay 84
Part, 84 parts of cassava, 79 parts of taro, 18 parts of Jasmine, 20 parts of honeysuckle, 20 parts of sweet osmanthus, 23 parts of strain；The strain is lactic acid breast
Coccus.
A kind of preparation method of adlay cassava taro Yoghourt described above, includes the following steps：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, Jasmine weight six is added
Pure water again, turns small fire infusion 3.7h after big fire is boiled, natural filtration after being cooled to 64 DEG C collects filtrate, filter residue is put into
It is crushed in pulverizer, obtains filter residue powder；The filter residue powder mesh granularity is 290 mesh；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 590 mesh
Sieve, is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), stirs evenly, is sequentially added under stirring
Filter residue powder through inspection, the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 390 mesh sieve is crossed, then after pasteurize, homogenizer homogeneous
It squeezes into sterile fermentation tank, the temperature for controlling fermentation tank is 44.9 DEG C, and strain is added under stirring, is uniformly mixed, obtains
To Yoghourt semi-finished product；The homogenization carries out under 18MPa pressure conditions；The pasteurization process is to be protected in 94.5 DEG C
15min is held to be sterilized；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into nothing under aseptic conditions
In bacteria yoghurt bottle, lid is covered, is sent into fermenting house and carries out fermentation 12.5h, the temperature of fermentation is 44.8 DEG C, is turned after fermentation
Enter and refrigerate 5.9h in freezer, examines qualification to get the adlay cassava taro Yoghourt；The temperature of the fermenting house is controlled 44.9
℃；The temperature of the freezer is controlled at 7.5 DEG C.In step (2), (3) and (4), the speed of the stirring is 290r/min.
Strain choice experiment
For inventor for the type of strain used in determination, creative has devised following experiment：
Experiment one：With embodiment 1 to 7 the difference is that：Strain used in fermentation process is lactobacillus bulgaricus,
His condition is constant.
Experiment two：With embodiment 1 to 7 the difference is that：Strain used in fermentation process is streptococcus thermophilus, other
Part is constant.
Experiment three：With embodiment 1 to 7 the difference is that：Strain used in fermentation process is Lactococcus lactis, other
Part is constant.
Inventor has the volunteer of trial test experience to taste by one to three products obtained therefrom is tested to 10, and gives tasted production
Product carry out structural state, mouthfeel, flavour, color and luster and 5 various aspects of flavor progress sensory evaluation scores and are averaged work using ten point system
For the final score of product, volunteer is as shown in table 1 to the results of sensory evaluation of Yoghourt made from experiment one to three.
Table 1
| Experiment numbers | Structural state | Mouthfeel | Flavour | Color and luster | Fragrance | Average mark |
| Experiment one | 7.5 | 5.1 | 5.3 | 8.6 | 7.1 | 6.72 |
| Experiment two | 7.2 | 4.9 | 5.3 | 8.6 | 6.8 | 6.56 |
| Experiment three | 8.9 | 9.6 | 8.7 | 8.6 | 9.4 | 9.04 |
1 experimental data of table it is found that product made of strain used in the present invention its structural state, mouthfeel, flavour, color and luster,
Fragrance is superior to other strains, is more exposed to public favor.
Product is nontoxic in order to further illustrate the present invention, also have it is clearing heat and detoxicating, help for sleep, throat and other effects of releiving,
Do following experiment：
One, toxicity test
Kunming mouse 50, weight 20-25g, male and female dual-purpose is taken to be divided into two groups, every group 25, one of which is normal
Test group is measured, another group is super quantity test group.Normal amount group medication is 2mg/10g, and excess group is 4mg/10g, administering mode
It is administered for administration by gavage, it is each primary in the morning, afternoon and evening daily, one week is even served, observes medication reaction daily.The result shows that：Each group mouse behavior
Without exception, no poisoning symptom, appetite, excrement are without exception, and general signs are good, show the adlay cassava taro Yoghourt of the present invention
It is safe and free of toxic and side effects.
Two, application example
1, patient：It is deep certain, man, Han nationality, 56 years old, Guiping, Guangxi city people from the towns Xia Wan was engaged in petty load business in certain company
Work, since work and life stress are big, smoking addiction especially severe over nearly 3 years, excessively smoking lead to cough, abundant expectoration, throat etc. no
Suitable symptom, proximal segment time are not used any drug and have given up cigarette, through taking the adlay cassava taro Yoghourt of the present invention, daily 3
Secondary, 1 bottle every time, after taking 3 days, the symptoms such as cough, abundant expectoration, throat have obtained apparent improvement, after taking 7 days, cough, phlegm
The symptoms such as more, throat are completely without smoking addiction before is not also recommitted.
2, patient：Wu, female, the Manchu, 37 years old, Nanning people from Binyang County, working principle needs often overtime work over the past half year,
Daily against 12, computer more than hour, busy take exercises leads to neck shoulder, soreness of waist pain, also improves looks without the time,
Cause face matt, skin it is obscure it is sallow, pore is coarse, also there is a lot of wrinkles, using how many costlinesses cosmetics all
Ineffective, any cosmetics are not used in the proximal segment time, through taking the adlay cassava taro Yoghourt of the present invention, 3 times a day, every time 1
Bottle, after taking 1 day, after taking 1 month, the phenomenon that face is obscure sallow, pore is coarse, wrinkle, has obtained apparent improvement, takes
After three months, have rosy cheeks, skin is fine and smooth, full water is tender, wrinkle also so deep, shoulder neck, soreness of waist pain symptom
Substantially without he or she feels improving situation.
In conclusion Yoghourt is made using fresh milk, adlay, cassava and taro in the present invention, adlay, cassava and taro are provided
New purposes and market, enrich the taste type of Yoghourt, have filled up the technology that Yoghourt is made of adlay, cassava and taro
Blank；It is added to the petals such as Jasmine, honeysuckle and sweet osmanthus in the feed, and petal, by boiling extraction, filtering, filter residue passes through
It is added in the raw material of Yoghourt with filter residue after crushing, not only ensure that Yoghourt was heard and has flowery odour, but also ensure when eating Yoghourt, mouth
In have a fresh and sweet, fresh and elegant taste, also have it is clearing heat and detoxicating, help for sleep, regulating qi-flowing for relieving pain, skin maintenance, releive throat with
And improve the effect of more phlegm, cough symptom, liked by masses；It is full of nutrition, any food additives, product peace are not added
Atoxic will not cause body your any injury, each step strictly be controlled in preparation process so that Yoghourt index is equal
Meet relevant national standard.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended
Claim rather than above description limit, it is intended that the institute in the meaning and scope of the equivalent loins of claim will be fallen
It changes and includes within protection scope of the present invention.
Claims (10)
1. a kind of adlay cassava taro Yoghourt, it is characterised in that：It counts in parts by weight, including following raw material is made：Fresh milk 160
~180 parts, 65~85 parts of adlay, 65~85 parts of cassava, 60~80 parts of taro, 15~20 parts of Jasmine, 16~22 parts of honeysuckle,
16~22 parts of sweet osmanthus, 20~25 parts of strain.
2. a kind of adlay cassava taro Yoghourt according to claim 1, it is characterised in that：It counts in parts by weight, including with
Lower raw material is made：165~175 parts of fresh milk, 70~80 parts of adlay, 70~80 parts of cassava, 65~75 parts of taro, Jasmine 16~
19 parts, 17~21 parts of honeysuckle, 17~21 parts of sweet osmanthus, 21~24 parts of strain.
3. a kind of adlay cassava taro Yoghourt according to claim 1, it is characterised in that：It counts in parts by weight, including with
Lower raw material is made：170 parts of fresh milk, 75 parts of adlay, 75 parts of cassava, 70 parts of taro, 17 parts of Jasmine, 19 parts of honeysuckle, sweet osmanthus
19 parts, 22 parts of strain.
4. according to a kind of adlay cassava taro Yoghourt of claims 1 to 3 any one of them, it is characterised in that：The strain is
Lactococcus lactis.
5. a kind of preparation method of adlay cassava taro Yoghourt according to claim 4, which is characterized in that including following step
Suddenly：
(1) Jasmine, honeysuckle and sweet osmanthus are weighed according to parts by weight, be put into decoction pot, six times of Jasmine weight is added
Pure water, turns small fire 2~4h of infusion after big fire is boiled, natural filtration after being cooled to 55~65 DEG C collects filtrate, filter residue is put into
It is crushed in pulverizer, obtains filter residue powder；
(2) clean adlay, cassava and taro are weighed according to parts by weight, is respectively fed to pulverizer, be crushed to 500~600
Mesh sieves, and is mixed evenly, obtains mixed-powder；
(3) mixed-powder of step (2) is added in the filtrate of step (1), is stirred evenly, sequentially added under stirring through inspection
It tests, the filter residue powder of the fresh milk and step (1) of net breast, obtains mixed liquor；
(4) it is inoculated with：The mixed liquor of step (3) is boiled, 300~400 mesh sieve is crossed, then passes through pasteurize, homogenizer homogeneous
After squeeze into sterile fermentation tank, the temperature for controlling fermentation tank is 42~45 DEG C, and strain is added under stirring, is stirred
It is even, obtain Yoghourt semi-finished product；
(5) filling, fermentation：The Yoghourt semi-finished product of step (4) are sent into aseptic filler, pour into sterile acid under aseptic conditions
In feeding bottle, lid is covered, is sent into fermenting house and ferments, is transferred to 5~6h of refrigeration in freezer after fermentation, it is qualified to examine,
Up to the adlay cassava taro Yoghourt.
6. a kind of adlay cassava taro Yoghourt according to claim 5, it is characterised in that：In step (1), the filter residue powder
Mesh granularity is 200~300 mesh.
7. a kind of adlay cassava taro Yoghourt according to claim 5, it is characterised in that：In step (2), (3) and (4),
The speed of the stirring is 250~300r/min.
8. a kind of adlay cassava taro Yoghourt according to claim 5, it is characterised in that：In step (4), the Pasteur kills
Bacterium technique is to keep 15min to be sterilized in 90~95 DEG C；The homogenization carries out under 15~20MPa pressure conditions.
9. a kind of adlay cassava taro Yoghourt according to claim 5, it is characterised in that：In step (5), the fermentation
Time is 10~13h, and the temperature of fermentation is 43~45 DEG C.
10. a kind of adlay cassava taro Yoghourt according to claim 5, it is characterised in that：In step (5), the fermentation
The temperature in room is controlled at 43~45 DEG C；The temperature of the freezer is controlled at 4~8 DEG C.
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| CN106234588A (en) * | 2016-08-11 | 2016-12-21 | 李金新 | A kind of spleen invigorating Rhizoma Zingiberis Recens Antialcoholic sour milk and preparation method thereof |
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| CN106259909A (en) * | 2016-08-15 | 2017-01-04 | 周福进 | A kind of Yoghourt of beauty face-whitening-nourishing and preparation method thereof |
| CN106306011A (en) * | 2016-08-15 | 2017-01-11 | 周福进 | Heat clearing and toxin relieving yogurt |
| CN107333886A (en) * | 2016-05-02 | 2017-11-10 | 桂林裕鑫农业科技有限公司 | A kind of Yoghourt of toxin expelling anti-acne |
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- 2018-05-29 CN CN201810533389.4A patent/CN108782757A/en active Pending
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|---|---|---|---|---|
| CN107333886A (en) * | 2016-05-02 | 2017-11-10 | 桂林裕鑫农业科技有限公司 | A kind of Yoghourt of toxin expelling anti-acne |
| CN106234588A (en) * | 2016-08-11 | 2016-12-21 | 李金新 | A kind of spleen invigorating Rhizoma Zingiberis Recens Antialcoholic sour milk and preparation method thereof |
| CN106259911A (en) * | 2016-08-15 | 2017-01-04 | 周福进 | A kind of heat-clearing and toxic substances removing Yoghourt and preparation method thereof |
| CN106259909A (en) * | 2016-08-15 | 2017-01-04 | 周福进 | A kind of Yoghourt of beauty face-whitening-nourishing and preparation method thereof |
| CN106306011A (en) * | 2016-08-15 | 2017-01-11 | 周福进 | Heat clearing and toxin relieving yogurt |
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