CN108967536A - Beautiful millettia root Yoghourt and preparation method thereof - Google Patents
Beautiful millettia root Yoghourt and preparation method thereof Download PDFInfo
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- CN108967536A CN108967536A CN201810743049.4A CN201810743049A CN108967536A CN 108967536 A CN108967536 A CN 108967536A CN 201810743049 A CN201810743049 A CN 201810743049A CN 108967536 A CN108967536 A CN 108967536A
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- 241000521581 Millettia Species 0.000 title claims abstract description 96
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 54
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 238000007873 sieving Methods 0.000 claims description 9
- 235000008939 whole milk Nutrition 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
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- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 12
- 230000007812 deficiency Effects 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 210000003734 kidney Anatomy 0.000 description 5
- 238000005728 strengthening Methods 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
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- 206010008909 Chronic Hepatitis Diseases 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 208000006454 hepatitis Diseases 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
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- 241000186000 Bifidobacterium Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
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- 206010041497 Spermatorrhoea Diseases 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000000629 knee joint Anatomy 0.000 description 2
- 201000005630 leukorrhea Diseases 0.000 description 2
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- 230000035764 nutrition Effects 0.000 description 2
- 230000000552 rheumatic effect Effects 0.000 description 2
- 230000008736 traumatic injury Effects 0.000 description 2
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
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- 239000011425 bamboo Substances 0.000 description 1
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- 239000003183 carcinogenic agent Substances 0.000 description 1
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- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
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- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
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- 235000021262 sour milk Nutrition 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- 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
- A23V2400/175—Rhamnosus
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides beautiful millettia root Yoghourt and preparation method thereof, is related to food technology field.A kind of preparation method of beautiful millettia root Yoghourt, comprising: milk is mixed and fermented with sugar, leavening, during fermentation, beautiful millettia root preparation is added and ferments again, the amount ratio of beautiful millettia root preparation and fermentation system is 0.5~3g:100mL.Preparation method is simple for this, and strong operability is easy to industrialized production.The beautiful millettia root Yoghourt as made from above-mentioned preparation method is in good taste, has effects that keep fit and healthy.Reduce the probability of illness, improves people's lives quality.
Description
Technical field
The present invention relates to food technology fields, and in particular to beautiful millettia root Yoghourt and preparation method thereof.
Background technique
Yoghourt is to add beneficial bacterium into milk again after pasteurize using milk as raw material, after fermented, then is cooled down
A kind of filling milk product.Sour milk product is mostly auxiliary with coagulating type, stirred type and the various fruit juice jams of addition etc. currently on the market
The fruit-flavor type of material is more.Yoghourt not only remains all advantages of milk, and the processed process of some aspects is also maximized favourable factors and minimized unfavourable ones,
As the nutrient and healthcare products for being more suitable for the mankind.
With stepping up for living standards of the people, the accelerating rhythm of life, novel Yoghourt can satisfy people not
Same demand.
Summary of the invention
It is in good taste the purpose of the present invention is to provide a kind of beautiful millettia root Yoghourt, have effects that keep fit and healthy.
Another object of the present invention is to provide a kind of preparation methods of beautiful millettia root Yoghourt, and preparation method is simple for this,
Strong operability, it is easy to industrialized production.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The present invention proposes a kind of preparation method of beautiful millettia root Yoghourt, comprising:
Milk is mixed and fermented with sugar, leavening, during fermentation, beautiful millettia root preparation is added and is sent out again
The amount ratio of ferment, beautiful millettia root preparation and fermentation system is 0.5~3g:100mL.
The present invention proposes a kind of beautiful millettia root Yoghourt, is prepared by the preparation method of above-mentioned beautiful millettia root Yoghourt.
The beneficial effect of the beautiful millettia root Yoghourt of the embodiment of the present invention and preparation method thereof is:
Beautiful millettia root is used in the production of Yoghourt by the present invention, and beautiful millettia root Yoghourt obtained has qi-restoratives moistening lung, strengthening tendons active
The effect of, by Chinese medicine in conjunction with food, obtain the herbal cuisine of rational allocation, achieve the effect that cure the disease, salubrity, have application it is safe,
Effectively, nutrition, economy, simple, easy feature, are easy to be received by patient.Meanwhile the beautiful millettia root Yoghourt is for most people
Group have effects that health care, keep fit and healthy, especially to cough due to deficiency of the lung, kidney deficiency, soreness of waist and knee joint, spermatorrhea, leukorrhea, rheumatic arthralgia,
Traumatic injury, chronic hepatitis patient have more significant health-care effect.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
Beautiful millettia root Yoghourt of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of preparation method of beautiful millettia root Yoghourt provided in an embodiment of the present invention, comprising:
Milk is mixed and fermented with sugar, leavening, during fermentation, beautiful millettia root preparation is added and is sent out again
The amount ratio of ferment, beautiful millettia root preparation and fermentation system is 0.5~3g:100mL.
Specifically, after 6.5~8h of mixed fermentation, it is big to add ox under conditions of 40~48 DEG C for milk and sugar, leavening
Power preparation continues 1.5~2h of fermentation.Beautiful millettia root preparation is added during fermentation, and avoiding early stage addition leads to beautiful millettia root system
The deposition of agent disperses it uneven, influences the quality and mouthfeel of Yoghourt.Meanwhile the opportunity is added Yoghourt and does not solidify, improves
The dispersibility of beautiful millettia root preparation.The additive amount of beautiful millettia root preparation in the above range when, both ensure that beautiful millettia root tonic make
With, and improve the mouthfeel of Yoghourt.
Beautiful millettia root, alias pig's feet large bamboo hat with a conical crown and broad brim, beautiful millettia root, hang upside down Jin Zhong, energetically potato at Jin Zhonggen.It is sweet in flavor, it is mild-natured.Return lung, kidney channel.
With qi-restoratives moistening lung, the active effect of strengthening tendons.Cure mainly kidney deficiency, the deficiency of vital energy, pain in low back and legs, rheumatic arthritis, chronic hepatitis, branch gas
Guan Yan, cough, pulmonary tuberculosis etc..Beautiful millettia root is widely used as Baoshang raw material, production herbal cuisine, liquid medicine etc. in life, mends waist kidney, strengthening tendons
Bone obvious effect.Early in the 1970s, beautiful millettia root as the raw material of loins-strengthening and kidney-invigorating bolus, building-up body capsule have been used for it is middle at
Medicine production.
Beautiful millettia root taste and sweet mouthfeel itself, Yoghourt is generally more sour, after joined beautiful millettia root, improves the mouthfeel of Yoghourt, makes
Obtain the mouthfeel of Yoghourt, taste is easier to be accepted.
Further, in the present invention preferably embodiment, beautiful millettia root preparation is pulvis, and the partial size of pulvis is 100~300
Mesh.Preferably, the partial size of pulvis is 200~300 mesh.Within the scope of fineness, the mouthfeel of Yoghourt is more fine and smooth.The preparation side of pulvis
Method includes: to crush, sieving after cleaning by beautiful millettia root, is dry, the preparation method remain to the greatest extent beautiful millettia root it is effective at
Point, so that all the components of beautiful millettia root can retain, medicinal material utilization rate is up to 99% or more.
Further, in the present invention preferably embodiment, beautiful millettia root preparation is beautiful millettia root concentrated extracting solution, concentration extraction
The preparation method of liquid include: will through crushing or be homogenized pretreated beautiful millettia root through 80 DEG C hot water extraction 2 times, alcoholic solution extraction 2
Secondary, filtering leaching liquor removes residue, and the filtrate Jing Guo extracted many times is merged concentration.
Specifically, crushing after beautiful millettia root is cleaned, is dry, sieving, the pulvis of certain particle size is obtained.By 80 DEG C of heat of pulvis
Flooding 2 times, the ethanol water that residue volume fraction is 50%~60% is in 60~80 DEG C of reflux extraction 1~3 time, every time
Extraction 6~8 hours, is filtered, merging filtrate is simultaneously concentrated after extraction.Up to beautiful millettia root concentrated extracting solution.Concentrated extracting solution is liquid,
Compared to being more fully mixed for pulvis and Yoghourt.Concentrated extracting solution can also be further concentrated as lotion, more easy to maintain and fortune
It is defeated.
Further, in the present invention preferably embodiment, milk uses whole milk, including fresh milk and recovery milk.Entirely
Fat content in rouge milk is about 3.0%.Cancer-resisting substance CLA is rich in butterfat, CLA can inhibit a variety of cancer cells, also
Carcinogenic substance can be blocked to play a role in vivo, it can pre- anti-cancer.Yoghourt is prepared using whole milk, Yoghourt has the perfume (or spice) of fat
Taste improves the flavor of Yoghourt.
Further, in the present invention preferably in embodiment, sugared mass percent is 5~10%, sugar include white granulated sugar,
At least one of brown granulated sugar, brown sugar, rock sugar, golden slab sugar, soft white sugar, brown sugar and maltose.Sugar is added before fermentation, it can
To promote the fermentation of leavening, the activity of leavening is improved.
Further, in the present invention preferably in embodiment, leavening includes Bifidobacterium, lactobacillus bulgaricus, thermophilic
In hot streptococcus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum and Lactobacillus casei extremely
Few one kind.The yoghurt bacterium vigor obtained by above-mentioned strain fermentation is higher.
Beautiful millettia root is used in the production of Yoghourt by the present invention, and beautiful millettia root Yoghourt obtained has qi-restoratives moistening lung, strengthening tendons active
The effect of.By Chinese medicine in conjunction with food, obtain the herbal cuisine of rational allocation, achieve the effect that cure the disease, salubrity, have application it is safe,
Effectively, nutrition, economy, simple, easy feature, are easy to be received by patient.Meanwhile the beautiful millettia root Yoghourt is for most people
Group have effects that health care, keep fit and healthy, especially to cough due to deficiency of the lung, kidney deficiency, soreness of waist and knee joint, spermatorrhea, leukorrhea, rheumatic arthralgia,
Traumatic injury, chronic hepatitis patient have more significant health-care effect.Beautiful millettia root Yoghourt in the present invention can be coagulating type acid
Milk or it is agitated after be packed as stirred yoghurt.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, is crushed, sieving, so that pulvis partial size is 150 mesh.
After mixed fermentation 6.5h, it is by amount ratio under conditions of 45 DEG C by whole milk, the sugar of 5wt% and Bifidobacterium
Beautiful millettia root pulvis is added in 0.5g:100mL, continues the 2h that ferments after mixing.
Embodiment 2
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, is crushed, sieving, so that pulvis partial size is 200 mesh.
It is 2g by amount ratio after mixed fermentation 6.5h under conditions of 45 DEG C by whole milk, 10wt% sugar and leavening:
Beautiful millettia root pulvis is added in 100mL, continues the 2h that ferments after mixing.
Embodiment 3
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, is crushed, sieving, so that pulvis partial size is 300 mesh.
It is 3g by amount ratio after mixed fermentation 6h under conditions of 48 DEG C by whole milk, 10wt% sugar and leavening:
Beautiful millettia root pulvis is added in 100mL, continues the 1.5h that ferments after mixing.
Embodiment 4
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, crushes, sieving, obtains the pulvis of certain particle size.By pulvis 80
DEG C hot water extraction 2 times, the ethanol water that residue volume fraction is 50%~60% in 60~80 DEG C reflux extraction 1~3 time,
Extraction 6 hours every time, are filtered, merging filtrate is simultaneously concentrated after extraction.
It is 2g by amount ratio after mixed fermentation 8h under conditions of 42 DEG C by whole milk, 10wt% sugar and leavening:
Beautiful millettia root concentrated extracting solution is added in 100mL, continues the 2h that ferments after mixing.
Embodiment 5
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, crushes, sieving, obtains the pulvis of certain particle size.Pulvis is used
80 DEG C hot water extraction 2 times, the ethanol water that residue volume fraction is 50%~60% extracts 1~3 in 60~80 DEG C of reflux
Secondary, extraction 8 hours, are filtered, merging filtrate is simultaneously concentrated after extraction every time.
After mixed fermentation 6.5h, it is by amount ratio under conditions of 46 DEG C by whole milk, 10wt% sugar and leavening
Beautiful millettia root concentrated extracting solution is added in 1.5g:100mL, continues the 2h that ferments after mixing.
Embodiment 6
A kind of beautiful millettia root Yoghourt is present embodiments provided, is made by following preparation method:
Beautiful millettia root is weighed, after beautiful millettia root is cleaned, is dry, crushes, sieving, obtains the pulvis of certain particle size.Pulvis is used
80 DEG C hot water extraction 2 times, the ethanol water that residue volume fraction is 50%~60% extracts 1~3 in 60~80 DEG C of reflux
Secondary, extraction 7 hours, are filtered, merging filtrate is simultaneously concentrated after extraction every time.
It is 1g by amount ratio after mixed fermentation 7.5h under conditions of 45 DEG C by whole milk, 8wt% sugar and leavening:
Beautiful millettia root concentrated extracting solution is added in 100mL, continues the 2h that ferments after mixing.
Test example
100 people are investigated at random in Chongqing City, wherein 18~25 years old age bracket accounts for 40%, 26~40 years old age bracket is accounted for
40%, 41~60 years old age bracket accounts for 20%, respectively the beautiful millettia root Yoghourt to Examples 1 to 6 preparation and commercial type
The mouthfeel and fragrance of common original position Yoghourt carry out scoring evaluation, standards of grading such as table 1, evaluation result such as table 2.
1 beautiful millettia root Yoghourt standards of grading of table
2 beautiful millettia root Yoghourt evaluation result (dividing) of table
As shown in Table 2, compared with existing commercially available yoghourt, the beautiful millettia root Yoghourt that embodiment 2,5,6 provides is in overall merit
Upper to be not less than existing Yoghourt, the beautiful millettia root Yoghourt overall merit that embodiment 3,4 provides is higher than existing Yoghourt.I.e. its fragrance,
Mouthfeel and sour-sweet degree are superior to existing commercially available yoghourt.Meanwhile beautiful millettia root Yoghourt also has effects that health care, keeps fit and healthy, it is right
Human body is beneficial, meets the needs of people.Also illustrate that the preparation method of embodiment 3,4 is more scientific and reasonable, the preparation work of embodiment 3
Skill is simpler, and cost is lower, has promotional value.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of beautiful millettia root Yoghourt characterized by comprising
Milk is mixed and fermented with sugar, leavening, during fermentation, beautiful millettia root preparation is added and ferments again, institute
The amount ratio for stating beautiful millettia root preparation and fermentation system is 0.5~3g:100mL.
2. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the beautiful millettia root preparation is powder
Agent, the partial size of the pulvis are 100~300 mesh.
3. the preparation method of beautiful millettia root Yoghourt according to claim 2, which is characterized in that the preparation method packet of the pulvis
It includes: will be by pretreated beautiful millettia root crushed after being dried, sieving.
4. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the beautiful millettia root preparation is that ox is big
Power concentrated extracting solution, the preparation method of the concentrated extracting solution includes: will be by crushing or being homogenized pretreated beautiful millettia root through 80
DEG C hot water extraction 2 times, alcoholic solution extracts 2 times, and filtering leaching liquor removes residue, and the filtrate Jing Guo extracted many times is merged and is concentrated.
5. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the milk and the sugar, institute
Leavening is stated under conditions of 40~48 DEG C after 6.5~8h of mixed fermentation, add the beautiful millettia root preparation continue fermentation 1.5~
2h。
6. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the mass percent of the sugar is
5~10%, it is described sugar include white granulated sugar, brown granulated sugar, brown sugar, rock sugar, golden slab sugar, soft white sugar, brown sugar and maltose in extremely
Few one kind.
7. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the milk is whole milk,
Including fresh milk and recovery milk.
8. the preparation method of beautiful millettia root Yoghourt according to claim 1, which is characterized in that the leavening includes bifid bar
Bacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus rhamnosus, lactobacillus reuteri, lactobacillus plantarum
And at least one of Lactobacillus casei.
9. a kind of beautiful millettia root Yoghourt, which is characterized in that by the preparation of beautiful millettia root Yoghourt as claimed in any one of claims 1 to 8
Method is prepared.
10. beautiful millettia root Yoghourt according to claim 9, which is characterized in that the beautiful millettia root Yoghourt be solidification type yoghourt or
Stirred yoghurt is packed as after agitated.
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| CN110881615A (en) * | 2019-12-24 | 2020-03-17 | 广西壮族自治区农业科学院 | Millettia speciosa noodles and preparation method thereof |
| CN110892966A (en) * | 2019-12-24 | 2020-03-20 | 广西壮族自治区农业科学院 | Millettia speciosa champ rice flour and preparation method thereof |
| CN113598227A (en) * | 2021-06-29 | 2021-11-05 | 安徽曦强乳业集团有限公司 | Old yogurt with stomach nourishing and lipid lowering effects and preparation method thereof |
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Application publication date: 20181211 |