CN109393021A - A kind of sophora flower Yoghourt and preparation method thereof - Google Patents
A kind of sophora flower Yoghourt and preparation method thereof Download PDFInfo
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- CN109393021A CN109393021A CN201811350832.0A CN201811350832A CN109393021A CN 109393021 A CN109393021 A CN 109393021A CN 201811350832 A CN201811350832 A CN 201811350832A CN 109393021 A CN109393021 A CN 109393021A
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- sophora flower
- yoghourt
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of sophora flower Yoghourts and preparation method thereof, belong to food processing technology field；It is made of the component of following parts by weight: 80-100 parts of dairy products, 5-10 parts of sophora flower, 1-3 parts of stabilizer, 2-4 parts of strain, 5-10 parts of sucrose, 10-20 parts of water；Preparation method includes five juicing, allotment, homogeneous sterilizing, fermentation, refrigeration steps；The sophora flower Yoghourt prepared using this method enriches the mouthfeel of Yoghourt, and nutritive value is high, assigns Yoghourt special health-care efficacy, can play the multiple efficacies such as clearing heat and removing internal heat, reducing blood lipid, anti-vascular sclerosis.
Description
Technical field
The present invention relates to a kind of sophora flower Yoghourts and preparation method thereof, belong to food processing technology field.
Background technique
Yoghourt has nutrition and health care effect to human body in addition and connects by by the majority of consumers because of its unique flavor
By.In recent years, the Yoghurt Market of countries in the world has different degrees of growth mostly.Chinese Yoghurt Market growth rate is taken the lead in race the whole world,
Remain double-digit rapid growth every year.Domestic market sour milk products have accounted for liquid milk industry three into share, 2013 Nian San
After big cream enterprise all releases normal-temperature yoghourt product, Yoghourt is even more to break through 80,000,000,000 yuan rapidly in 2015 with twice of white milk of speedup,
Occupy three one-tenth of fluid milk market.
The product that various fruits (fruit, jam, fruit juice etc.) produce a variety of flavors is especially added in natural Yoghourt
Come, and has Yoghourt industrialized production and develop by leaps and bounds.At present in European countries, the about ancient Yoghourt Production of stirred type fruit yogurt
90% or so of total amount, the natural Yoghourt without sugaring account for about 10%.Various nutrients are added in Yoghourt in recent years, flavor components exist
Develop to diversified direction.
Sophora flower bitter, it is mild-natured, it is nontoxic, have effects that heat-clearing, cool blood, hemostasis, decompression.Haematemesis, hematuria, hemorrhoid are gone out
Blood, wind-heat hot eyes, high blood pressure, hyperlipidemia, the tuberculosis of cervical lymph nodes, vascular sclerosis, stool band blood, diabetes, the retinitis, silver
Bits disease etc. has significant curative effect；Can with expelling parasite, control pharyngitis.Sophora flower can enhance the resistance of capillary, reduce vasopermeability,
Brittleness blood vessel can be made to restore the function of elasticity, to reducing blood lipid and prevent vascular sclerosis.
Sophora flower juice is added in cow's milk, the fermented composition product that generate are made with the double nutrition and health care of sophora flower and Yoghourt
With.
Summary of the invention
The object of the present invention is to provide a kind of sophora flower Yoghourts, enrich the mouthfeel of Yoghourt, and nutritive value is high, and it is special to assign Yoghourt
Different health-care efficacy can play the multiple efficacies such as clearing heat and removing internal heat, reducing blood lipid, anti-vascular sclerosis.
For realize foregoing invention purpose, the technical solution adopted by the present invention is as follows:
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
80-100 parts of dairy products, 5-10 parts of sophora flower, 1-3 parts of stabilizer, 2-4 parts of strain, 5-10 parts of sucrose, 10-20 parts of water.
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
90 parts of dairy products, 6 parts of sophora flower, 2 parts of stabilizer, 3 parts of strain, 8 parts of sucrose, 15 parts of water.
It is a further object to provide a kind of preparation methods of sophora flower Yoghourt, include the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 40-45 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
The streptococcic adding proportion of heat is 2%, 42 DEG C of ferment at constant temperature 3-4h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
The beneficial effects of the present invention are:
Enrich the mouthfeel of Yoghourt, nutritive value is high, assigns Yoghourt special health-care efficacy, can play clearing heat and removing internal heat, reducing blood lipid,
The multiple efficacies such as anti-vascular sclerosis.
Specific embodiment
The present invention is described in further details below by example, these examples are only used to illustrate the present invention, and unlimited
The scope of the present invention processed.
Embodiment 1
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
80 parts of dairy products, 5 parts of sophora flower, 1 part of stabilizer, 2 parts of strain, 5 parts of sucrose, 10 parts of water.
A kind of preparation method of sophora flower Yoghourt, includes the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 40 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
Streptococcic adding proportion is 2%, 42 DEG C of ferment at constant temperature 3h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
Embodiment 2
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
100 parts of dairy products, 10 parts of sophora flower, 3 parts of stabilizer, 4 parts of strain, 10 parts of sucrose, 20 parts of water.
A kind of preparation method of sophora flower Yoghourt, includes the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 45 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
Streptococcic adding proportion is 2%, 42 DEG C of ferment at constant temperature 4h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
Embodiment 3
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
90 parts of dairy products, 6 parts of sophora flower, 2 parts of stabilizer, 3 parts of strain, 8 parts of sucrose, 15 parts of water.
It is a further object to provide a kind of preparation methods of sophora flower Yoghourt, include the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 42 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
Streptococcic adding proportion is 2%, 42 DEG C of ferment at constant temperature 3.2h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
Embodiment 4
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
88 parts of dairy products, 5 parts of sophora flower, 2 parts of stabilizer, 2 parts of strain, 10 parts of sucrose, 10 parts of water.
It is a further object to provide a kind of preparation methods of sophora flower Yoghourt, include the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 40 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
Streptococcic adding proportion is 2%, 42 DEG C of ferment at constant temperature 3.5h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
Embodiment 5
A kind of sophora flower Yoghourt, is made of the component of following parts by weight:
95 parts of dairy products, 9 parts of sophora flower, 1 part of stabilizer, 2 parts of strain, 10 parts of sucrose, 10 parts of water.
It is a further object to provide a kind of preparation methods of sophora flower Yoghourt, include the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: by deployed raw material under the conditions of 20MPa/65 DEG C homogeneous, then sterilized under the conditions of 121 DEG C
5s；
(4) ferment: material be cooled to 45 DEG C, access strain, the lactobacillus bulgaricus that strain is mass ratio 1:1 with it is thermophilic
Streptococcic adding proportion is 2%, 42 DEG C of ferment at constant temperature 3h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
Claims (5)
1. a kind of sophora flower Yoghourt, it is characterised in that: be made of the component of following parts by weight:
80-100 parts of dairy products, 5-10 parts of sophora flower, 1-3 parts of stabilizer, 2-4 parts of strain, 5-10 parts of sucrose, 10-20 parts of water.
2. a kind of sophora flower Yoghourt, it is characterised in that: be made of the component of following parts by weight:
90 parts of dairy products, 6 parts of sophora flower, 2 parts of stabilizer, 3 parts of strain, 8 parts of sucrose, 15 parts of water.
3. a kind of method for preparing sophora flower Yoghourt described in claim 1 and 2, characterized by the following steps:
(1) it squeezes the juice: after taking sophora flower to clean up, water juicing is added, filtering obtains sophora flower juice；
(2) it deploys: stabilizer, sucrose first being dissolved with a small amount of dairy products, then add sophora flower juice and remainder dairy products, is mixed
It is even；
(3) homogeneous and sterilizing: deployed raw material is subjected to homogeneous, then sterilizes 5s under the conditions of 121 DEG C；
(4) it ferments: material being cooled to 40-45 DEG C, accesses 2% strain, 42 DEG C of ferment at constant temperature 3-4h；
(5) it refrigerates: the sophora flower Yoghourt fermented is cooled to 10 DEG C hereinafter, storing under the conditions of being placed in 2-4 DEG C.
4. a kind of preparation method of sophora flower Yoghourt according to claim 3, it is characterised in that: homogeneous described in step (3)
Condition is 20MPa, 65 DEG C.
5. a kind of preparation method of sophora flower Yoghourt according to claim 3, it is characterised in that: strain described in step (4)
For the lactobacillus bulgaricus and streptococcus thermophilus of mass ratio 1:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811350832.0A CN109393021A (en) | 2018-11-14 | 2018-11-14 | A kind of sophora flower Yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811350832.0A CN109393021A (en) | 2018-11-14 | 2018-11-14 | A kind of sophora flower Yoghourt and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109393021A true CN109393021A (en) | 2019-03-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811350832.0A Withdrawn CN109393021A (en) | 2018-11-14 | 2018-11-14 | A kind of sophora flower Yoghourt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
-
2018
- 2018-11-14 CN CN201811350832.0A patent/CN109393021A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011505A (en) * | 2019-12-30 | 2020-04-17 | 光明乳业股份有限公司 | Relieving and pressure-reducing yoghourt and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190301 |
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| WW01 | Invention patent application withdrawn after publication |