CN108935678A - Fleece-flower root buffalo lactate milk and preparation method thereof - Google Patents
Fleece-flower root buffalo lactate milk and preparation method thereof Download PDFInfo
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- CN108935678A CN108935678A CN201810605331.6A CN201810605331A CN108935678A CN 108935678 A CN108935678 A CN 108935678A CN 201810605331 A CN201810605331 A CN 201810605331A CN 108935678 A CN108935678 A CN 108935678A
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- 240000001341 Reynoutria japonica Species 0.000 title claims abstract description 70
- 235000018167 Reynoutria japonica Nutrition 0.000 title claims abstract description 70
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 title claims abstract description 27
- 235000013336 milk Nutrition 0.000 title claims abstract description 27
- 239000008267 milk Substances 0.000 title claims abstract description 27
- 210000004080 milk Anatomy 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000020246 buffalo milk Nutrition 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 21
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- 238000000034 method Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 11
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- 238000000855 fermentation Methods 0.000 claims description 6
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- 239000008280 blood Substances 0.000 abstract description 4
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- AFFPHHQYYKSPFS-UHFFFAOYSA-N 10H-anthracen-9-one phenol Chemical compound C1=CC=CC=2CC3=CC=CC=C3C(C12)=O.C1(=CC=CC=C1)O AFFPHHQYYKSPFS-UHFFFAOYSA-N 0.000 description 1
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- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- NZPQWZZXRKZCDU-UHFFFAOYSA-N chrysophanol Natural products Cc1cc(O)c2C(=O)c3c(O)cccc3Oc2c1 NZPQWZZXRKZCDU-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- RHMXXJGYXNZAPX-UHFFFAOYSA-N emodin Chemical compound C1=C(O)C=C2C(=O)C3=CC(C)=CC(O)=C3C(=O)C2=C1O RHMXXJGYXNZAPX-UHFFFAOYSA-N 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 208000013433 lightheadedness Diseases 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- PKUBGLYEOAJPEG-UHFFFAOYSA-N physcion Natural products C1=C(C)C=C2C(=O)C3=CC(C)=CC(O)=C3C(=O)C2=C1O PKUBGLYEOAJPEG-UHFFFAOYSA-N 0.000 description 1
- HSTZMXCBWJGKHG-OUUBHVDSSA-N piceide Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(C=CC=2C=CC(O)=CC=2)=C1 HSTZMXCBWJGKHG-OUUBHVDSSA-N 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to food processing technology fields, in particular to a kind of fleece-flower root buffalo lactate milk and preparation method thereof, the fleece-flower root buffalo liquid yogurt of the application is made of raw material from the following weight: 10-20 parts of fleece-flower root juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo's milk, 7-10 parts of ferment agent for sour milk, wherein leavening is made of De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum, lactobacillus plantarum by 2: 1: 1: 1 mass ratio；Lactobacillus plantarum in leavening hybridizes to separate in cow's milk for inventor from the three products member of self-fertile kind to be obtained, the small-molecule substance being easily absorbed by the human body can be converted by macromolecular substances such as protein, cellulose, pectin, lactase etc., which can also be generated, facilitates human consumption's lactose, there is the effect of nourishing the blood and yin, relax bowel and defecation.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of fleece-flower root buffalo lactate milk and preparation method thereof.
Background technique
Polygonum multiforum root tuber contains anthraquinone analog compound, and main is rheum emodin, Chrysophanol and Physcion, Rhein, rheum officinale
Phenol anthrone.Again containing stilbene compound: resveratrol, piceid, 2,3,5,4 '-tetrahydroxy Stilbene -2-O-D glycosides, 2,3,
5,4 '-tetrahydroxystilbene 2-O- β-D-Glucose glycosides 2 "-O- gallate, 2,3,5,4 '-tetrahydroxystilbene -2-O- grapes
"-O- the gallate of glucoside -3.Also contain gallic acid, dextrorotation cachou extract, dextrorotation epicatechin, 3-O- nutgall acyl (-)-youngster
Caffein, 3-O- nutgall acyl (-)-epicatechin, 3-O- nutgall acyl original Cyanidin B-2,3,3 '-two-O- nutgall acyls are former
Cyanidin B-2 (4) and cupreol, lecithin.The fleece-flower root, main deficiency of blood Light-headedness；Palpitaition；Insomnia；The waist of the deficiency of liver-yin and kidney-yin
Knees soreness；Poliosis；Tinnitus.It there is no fleece-flower root buffalo liquid yogurt product at present.
Summary of the invention
In view of above content, it is necessary to provide a kind of polyoses content that can effectively improve buffalo liquid yogurt, protein content, lactic acid
Bacterial content, moreover it is possible to play nourishing the blood and yin, relax bowel and defecation and other effects.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
A kind of fleece-flower root buffalo lactate milk, which is characterized in that the lactate milk is made of raw material from the following weight: 10-20 parts
Fleece-flower root juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo's milk, 7-10 parts of ferment agent for sour milk.
Further, the ferment agent for sour milk by De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum,
Lactobacillus plantarum is formed by 2: 1: 1: 1 mass ratio.
Further, the lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) 12#, preservation
Number is that CCTCC NO:M 2015699 is isolated from fresh buffalo's milk.
The present invention also provides a kind of preparation methods for being used to prepare fleece-flower root buffalo lactate milk, and the method includes as follows
Step:
(1) each material composition is weighed by mass parts；
(2) prepared by fleece-flower root juice: take the manufactured fleece-flower root, cleaning, place to go center woody part, after dicing, then be added into the fleece-flower root
The normal-temperature water of 2-5 times of fleece-flower root quality is beaten, and after mashing, slurries are put into the centrifuge that revolving speed is 5000r/min
In be centrifuged, take supernatant to obtain fleece-flower root juice；
(3) after filtering fresh buffalo's milk, white granulated sugar is added and mixes, is warming up to 95 DEG C of pre-sterilizing 5min and then cools down,
When temperature is down to 60 DEG C, fleece-flower root juice obtained by step (2) is added, mixes, be cooled to 40 DEG C and obtain the mixing of fleece-flower root buffalo's milk
Liquid；
(4) it is added into mixed liquor obtained by step (3) after the leavening mixes and fills cup, and ferment at constant temperature under conditions of 41 DEG C
5h stops fermentation when acidity reaches 60~70 ° of T；
(5) fleece-flower root buffalo lactate milk that step (4) ferments is placed in 4 DEG C of refrigerator after-ripening storages.
Further, the temperature of step (2) normal-temperature water is 25 DEG C~27 DEG C.
Further, the buffalo's milk of the step (3) is derived from the cow's milk of three products hybridization buffalo；The three products hybridization buffalo by
Murrah, the luxuriant and rich with fragrance buffalo of Buddhist nun's lira and common buffalo hybridize and obtain.
Wherein, above-mentioned Murrah is India Murrah；The luxuriant and rich with fragrance buffalo of Buddhist nun's lira is the Pakistani luxuriant and rich with fragrance buffalo of Buddhist nun's lira.
The source of the application fermenting agent is as follows:
Purchased from China General Microbiological Culture Collection Center:
1, De Shi lactobacillus bulgaricus (deposit number is CGMCC NO:1.6970)；
2, streptococcus thermophilus (deposit number is CGMCC NO:1.2718)；
3, bifidobacterium pseudolongum (deposit number is CGMCC NO:1.3005).
The Yoghourt produced using the above method, protein content >=3.9 are much higher than GB19302-2010 national standard.
The Yoghourt produced using the above method, content of lactic acid bacteria >=1.2 hundred million cfu/ml based on viable count.Remote super GB19302-2010
National standard.
The Yoghourt produced using the above method, the EC50 value to DPPH free radical are 20.68 μ g/mL.
The invention has the following beneficial effects:
1, Yoghourt of the invention, integrates the nutrition and health care of both the fleece-flower root and buffalo milk, unique flavor, and structural state is steady
Fixed, smooth in taste is fine and smooth；The method of the present invention buffalo's milk and the fleece-flower root are that major ingredient prepares Yoghourt, low in cost, simple to operation,
It is safe and healthy without any additive；The present invention is through De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum, plant
The four kinds of lactic acid bacteria mixed fermentations of object lactobacillus are more preferable than conventional lactobacillus-fermented effect, can not only be by protein, cellulose, fruit
The macromolecular substances such as glue are converted into the small-molecule substance being easily absorbed by the human body, moreover it is possible to which generating lactase etc. facilitates human consumption's cream
Sugar, and a large amount of viable bacterias in Yoghourt can also improve human body intestinal canal micro-ecological environment.
2, in Yoghourt of the invention containing 10% or more fleece-flower root juice, improve fleece-flower root deep processing added value.Of the invention
Fleece-flower root buffalo lactate milk has nourishing the blood and yin, relax bowel and defecation and other effects than common sour milk.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
Any feature disclosed in this specification (including any accessory claim, abstract), unless specifically stated, each
Feature is an example in a series of equivalent or similar characteristics.
Embodiment 1:
A kind of fleece-flower root buffalo lactate milk, the lactate milk are made of raw material from the following weight: 10 parts of fleece-flower root juice, 3 parts
White granulated sugar, 80 parts of buffalo's milk, 7 parts of ferment agent for sour milk.
Above-mentioned ferment agent for sour milk is by De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum, lactobacillus plantarum
It is formed by 2: 1: 1: 1 mass ratio.
Above-mentioned lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) 12#, and deposit number is
CCTCC NO:M2015699 is isolated from fresh buffalo's milk.
The above-mentioned preparation method for being used to prepare fleece-flower root buffalo lactate milk, described method includes following steps:
(1) each material composition is weighed by mass parts；
(2) prepared by fleece-flower root juice: take the manufactured fleece-flower root, cleaning, place to go center woody part, after dicing, then be added into the fleece-flower root
The normal-temperature water of 2-5 times of fleece-flower root quality is beaten, and after mashing, slurries are put into the centrifuge that revolving speed is 5000r/min
In be centrifuged, take supernatant to obtain fleece-flower root juice；
(3) by fresh buffalo's milk, (buffalo's milk is derived from the cow's milk of three products hybridization buffalo；Wherein, three products hybridization buffalo is by mora water
Ox, the luxuriant and rich with fragrance buffalo of Buddhist nun's lira and common buffalo hybridize and obtain.Above-mentioned Murrah is India Murrah；The luxuriant and rich with fragrance buffalo of Buddhist nun's lira is bar
This Brittany lira phenanthrene buffalo of base.) after filtering, white granulated sugar is added and mixes, is warming up to 95 DEG C of pre-sterilizing 5min and then cools down, to
When temperature is down to 60 DEG C, fleece-flower root juice obtained by step (2) is added, mixes, be cooled to 40 DEG C and obtain fleece-flower root buffalo's milk mixed liquor；
(4) it is added into mixed liquor obtained by step (3) after the leavening mixes and fills cup, and ferment at constant temperature under conditions of 41 DEG C
5h stops fermentation when acidity reaches 60 ° of T；
(5) fleece-flower root buffalo lactate milk that step (4) ferments is placed in 4 DEG C of refrigerator after-ripening storages.
Embodiment 2:
A kind of fleece-flower root buffalo lactate milk, the lactate milk are made of raw material from the following weight: 20 parts of fleece-flower root juice, 3-7
White granulated sugar, 150 parts of the buffalo's milk, 10 parts of ferment agent for sour milk of part.
Above-mentioned ferment agent for sour milk is by De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum, lactobacillus plantarum
It is formed by 2: 1: 1: 1 mass ratio.
Above-mentioned lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) 12#, and deposit number is
CCTCC NO:M 2015699 is isolated from fresh buffalo's milk.
The above-mentioned preparation method for being used to prepare fleece-flower root buffalo lactate milk, described method includes following steps:
(1) each material composition is weighed by mass parts；
(2) prepared by fleece-flower root juice: take the manufactured fleece-flower root, cleaning, place to go center woody part, after dicing, then be added into the fleece-flower root
The normal-temperature water of 2-5 times of fleece-flower root quality is beaten, and after mashing, slurries are put into the centrifuge that revolving speed is 5000r/min
In be centrifuged, take supernatant to obtain fleece-flower root juice；
(3) by fresh buffalo's milk, (buffalo's milk is derived from the cow's milk of three products hybridization buffalo；Wherein, three products hybridization buffalo is by mora water
Ox, the luxuriant and rich with fragrance buffalo of Buddhist nun's lira and common buffalo hybridize and obtain.Above-mentioned Murrah is India Murrah；The luxuriant and rich with fragrance buffalo of Buddhist nun's lira is bar
This Brittany lira phenanthrene buffalo of base.) after filtering, white granulated sugar is added and mixes, is warming up to 95 DEG C of pre-sterilizing 5min and then cools down, to
When temperature is down to 60 DEG C, fleece-flower root juice obtained by step (2) is added, mixes, be cooled to 40 DEG C and obtain fleece-flower root buffalo's milk mixed liquor；
(4) it is added into mixed liquor obtained by step (3) after the leavening mixes and fills cup, and ferment at constant temperature under conditions of 41 DEG C
5h stops fermentation when acidity reaches 70 ° of T；
(5) fleece-flower root buffalo lactate milk that step (4) ferments is placed in 4 DEG C of refrigerator after-ripening storages.
Embodiment 3:
A kind of fleece-flower root buffalo lactate milk, the lactate milk are made of raw material from the following weight: 15 parts of fleece-flower root juice, 3-7
White granulated sugar, 110 parts of the buffalo's milk, 8 parts of ferment agent for sour milk of part.
Above-mentioned ferment agent for sour milk is by De Shi lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum, lactobacillus plantarum
It is formed by 2: 1: 1: 1 mass ratio.
Above-mentioned lactobacillus plantarum is lactobacillus plantarum (Lactobacillus plantarum) 12#, and deposit number is
CCTCC NO:M 2015699 is isolated from fresh buffalo's milk.
The above-mentioned preparation method for being used to prepare fleece-flower root buffalo lactate milk, described method includes following steps:
(1) each material composition is weighed by mass parts；
(2) prepared by fleece-flower root juice: take the manufactured fleece-flower root, cleaning, place to go center woody part, after dicing, then be added into the fleece-flower root
The normal-temperature water of 2-5 times of fleece-flower root quality is beaten, and after mashing, slurries are put into the centrifuge that revolving speed is 5000r/min
In be centrifuged, take supernatant to obtain fleece-flower root juice；
(3) by fresh buffalo's milk, (buffalo's milk is derived from the cow's milk of three products hybridization buffalo；Wherein, three products hybridization buffalo is by mora water
Ox, the luxuriant and rich with fragrance buffalo of Buddhist nun's lira and common buffalo hybridize and obtain.Above-mentioned Murrah is India Murrah；The luxuriant and rich with fragrance buffalo of Buddhist nun's lira is bar
This Brittany lira phenanthrene buffalo of base.) after filtering, white granulated sugar is added and mixes, is warming up to 95 DEG C of pre-sterilizing 5min and then cools down, to
When temperature is down to 60 DEG C, fleece-flower root juice obtained by step (2) is added, mixes, be cooled to 40 DEG C and obtain fleece-flower root buffalo's milk mixed liquor；
(4) it is added into mixed liquor obtained by step (3) after the leavening mixes and fills cup, and ferment at constant temperature under conditions of 41 DEG C
5h stops fermentation when acidity reaches 65 ° of T；
(5) fleece-flower root buffalo lactate milk that step (4) ferments is placed in 4 DEG C of refrigerator after-ripening storages.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitation of the scope of the invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art,
Without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection model of the invention
It encloses.Therefore, protection scope of the present invention should be determined by the appended claims.
Claims (6)
1. a kind of fleece-flower root buffalo lactate milk, which is characterized in that the lactate milk is made of raw material from the following weight: 10-20
Fleece-flower root juice, 3-7 parts of the white granulated sugar, 80-150 parts of buffalo's milk, 7-10 parts of ferment agent for sour milk of part.
2. a kind of fleece-flower root buffalo lactate milk according to claim 1, which is characterized in that the ferment agent for sour milk is protected by De Shi
Leah lactobacillus, streptococcus thermophilus, bifidobacterium pseudolongum, lactobacillus plantarum is added to form by 2: 1: 1: 1 mass ratio.
3. a kind of fleece-flower root buffalo lactate milk according to claim 2, which is characterized in that the lactobacillus plantarum is plant cream
Bacillus (Lactobacillus plantarum) 12#, deposit number is CCTCC NO:M 2015699, from fresh buffalo's milk
It is isolated.
4. being used to prepare the preparation method of claim 1-3 fleece-flower root buffalo lactate milk, which is characterized in that the method includes such as
Lower step:
(1) each material composition is weighed by mass parts；
(2) prepared by fleece-flower root juice: take the manufactured fleece-flower root, cleaning, place to go center woody part, after dicing, then be added into the fleece-flower root
The normal-temperature water of 2-5 times of fleece-flower root quality is beaten, and after mashing, slurries are put into the centrifuge that revolving speed is 5000r/min
In be centrifuged, take supernatant to obtain fleece-flower root juice；
(3) after filtering fresh buffalo's milk, white granulated sugar is added and mixes, is warming up to 95 DEG C of pre-sterilizing 5min and then cools down,
When temperature is down to 60 DEG C, fleece-flower root juice obtained by step (2) is added, mixes, be cooled to 40 DEG C and obtain the mixing of fleece-flower root buffalo's milk
Liquid；
(4) it is added into mixed liquor obtained by step (3) after the leavening mixes and fills cup, and ferment at constant temperature under conditions of 41 DEG C
5h stops fermentation when acidity reaches 60~70 ° of T；
(5) fleece-flower root buffalo lactate milk that step (4) ferments is placed in 4 DEG C of refrigerator after-ripening storages.
5. the preparation method according to claim 4, which is characterized in that the temperature of step (2) normal-temperature water be 25 DEG C~
27℃。
6. the preparation method according to claim 4, which is characterized in that the buffalo's milk of the step (3) is derived from three products hybridization
The cow's milk of buffalo；The three products hybridization buffalo is hybridized by Murrah, the luxuriant and rich with fragrance buffalo of Buddhist nun's lira and common buffalo and is obtained.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111387290A (en) * | 2020-03-03 | 2020-07-10 | 宁波大学 | Functional yogurt product with α -glucosidase and tyrosinase activity inhibiting effect and its preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387290A (en) * | 2020-03-03 | 2020-07-10 | 宁波大学 | Functional yogurt product with α -glucosidase and tyrosinase activity inhibiting effect and its preparation method |
| CN111387290B (en) * | 2020-03-03 | 2023-01-31 | 宁波大学 | Functional yogurt product with alpha-glucosidase and tyrosinase activity inhibition function and preparation method thereof |
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