CN109393032A - A kind of Polygonatum sibiricum yoghurt and preparation method thereof - Google Patents
A kind of Polygonatum sibiricum yoghurt and preparation method thereof Download PDFInfo
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- CN109393032A CN109393032A CN201811554357.9A CN201811554357A CN109393032A CN 109393032 A CN109393032 A CN 109393032A CN 201811554357 A CN201811554357 A CN 201811554357A CN 109393032 A CN109393032 A CN 109393032A
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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
- 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
- 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
- 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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- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 25-35 parts of milk powder, 20-28 parts of maltose, 0.1-0.3 parts of vanillic aldehyde, 0.8-1.5 parts of edible pectin, 1-3 parts of rhizoma polygonati, 0.3-0.5 parts of jujube, 0.2-0.4 parts of sweet osmanthus, 0.1-0.3 parts of root of kirilow rhodiola, 0.05-0.09 parts of fructus lycii, 0.1-0.3 parts of Radix Glycyrrhizae, 1-5 parts of pawpaw, 0.5-1 parts of apple, 0.5-1 parts of carrot.Yoghurt-flavoured of the invention is good, full of nutrition, by the way that pawpaw, apple, carrot, rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola etc. is added, so that it is not only rich in vitamin, also has the health-care efficacies such as beautifying face and moistering lotion, resistance building, be worthy to be popularized.
Description
Technical field
The present invention relates to Yoghourt fields, and in particular to a kind of Polygonatum sibiricum yoghurt and preparation method thereof.
Background technique
Yoghourt is a kind of viscid fermented dairy product, has soft tart flavour because it contains lactic component, it can be helped
Human body preferably digests and assimilates the nutritional ingredient in milk.Sour milk product is mostly each with coagulating type, stirred type and addition currently on the market
The fruit-flavor type of the auxiliary materials such as kind fruit juice jam is more.Yoghourt not only remains all advantages of milk, and some aspects are processed
Process is also maximized favourable factors and minimized unfavourable ones, and the nutrient and healthcare products for being more suitable for the mankind are become.Existing Yoghourt nutritional ingredient is more single, is unable to satisfy
The demand of the comprehensive nutrition and health care of people.
Summary of the invention
It is an object of the invention to: a kind of features good taste, Polygonatum sibiricum yoghurt of nutrition and health care and preparation method thereof are provided.
To achieve the goals above, the invention provides the following technical scheme:
A kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 25-35 parts of milk powder, 20-28 parts of maltose, vanillic aldehyde
0.1-0.3 parts, 0.8-1.5 parts of edible pectin, 1-3 parts of rhizoma polygonati, 0.3-0.5 parts of jujube, 0.2-0.4 parts of sweet osmanthus, root of kirilow rhodiola 0.1-
0.3 part, 0.05-0.09 parts of fructus lycii, 0.1-0.3 parts of Radix Glycyrrhizae, 1-5 parts of pawpaw, 0.5-1 parts of apple, 0.5-1 parts of carrot.
Preferably, a kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 32 parts of milk powder, 26 parts of maltose, vanillic aldehyde
0.2 part, 1.1 parts of edible pectin, 1.5 parts of rhizoma polygonati, 0.4 part of jujube, 0.3 part of sweet osmanthus, 0.2 part of root of kirilow rhodiola, 0.08 part of fructus lycii, Radix Glycyrrhizae
0.2 part, 2 parts of pawpaw, 0.8 part of apple, carrot 0.7.
A kind of preparation method of Polygonatum sibiricum yoghurt, the specific steps are as follows:
S1: it will be crushed together after pawpaw, apple peel deseeding with carrot, it is standby that vacuum freeze drying obtains compound freeze-dried powder
With；
S2: it by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, after adding water, adds
Lid extraction, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding water, covers extraction, filters to get filtrate
Two, merging filtrate one and filtrate two mixed filtrate, be spray-dried after concentration composite drying powder is spare；
S3: milk powder, maltose, vanillic aldehyde, edible pectin, compound freeze-dried powder, composite drying powder are added to 80-90 DEG C
It is dissolved in hot water；
S4: then filling in sterilized acid by dissolved solution in 70-80 DEG C and homogeneous 6-9min under 15-18MPa
In milk fermentation flask, in 75-85 DEG C of heating water bath 25-35min, it is then cooled to 40-45 DEG C；
S5: fermenting microbe liquid accesses in the solution of step S4, after mixing, ferments up to required Yoghourt.
Preferably, detailed process is as follows by step S2:
It by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, adds 90-98 DEG C
After water, after covering extraction 18-28min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, adds 85-90 DEG C
After water, cover extraction 22-32min, filter to get filtrate two, merging filtrate one and filtrate two mixed filtrate, done by spraying after concentration
It is dry that composite drying powder is spare.
Preferably, detailed process is as follows by step S2:
It by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, adds 95 DEG C of water
Afterwards, it after covering extraction 22min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 88 DEG C of water, is added
Lid extraction 28min, filters to get filtrate two, merging filtrate one and filtrate two mixed filtrate, composite dry is spray-dried to obtain after concentration
Dry powder is spare.
Preferably, fermenting in step S5, detailed process is as follows:
By fermenting microbe liquid, accesses in the solution of step S4, after mixing, be initially positioned in 40-45 DEG C of constant incubator
Ferment 6.5-7.5h, then is placed in 3-5 DEG C of constant incubator fermentation 20-25h up to required Yoghourt.
Preferably, fermenting in step S5, detailed process is as follows:
By fermenting microbe liquid, accesses in the solution of step S4, after mixing, be initially positioned in 43 DEG C of constant incubator and ferment
7h, then 4 DEG C of constant incubator fermentation is placed in for 24 hours up to required Yoghourt.
The beneficial effects of the present invention are:
Yoghurt-flavoured of the invention is good, full of nutrition, by be added pawpaw, apple, carrot, rhizoma polygonati, jujube, sweet osmanthus,
Root of kirilow rhodiola etc. makes it not only be rich in vitamin, also has the health-care efficacies such as beautifying face and moistering lotion, resistance building, is worthy to be popularized.
Specific embodiment
Embodiment 1
A kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 25 parts of milk powder, 20 parts of maltose, 0.1 part of vanillic aldehyde, food
With 0.8 part of pectin, 1 part of rhizoma polygonati, 0.3 part of jujube, 0.2 part of sweet osmanthus, 0.1 part of root of kirilow rhodiola, 0.05 part of fructus lycii, 0.1 part of Radix Glycyrrhizae, pawpaw
1 part, 0.5 part of apple, 0.5 part of carrot.
The preparation method of above-mentioned Polygonatum sibiricum yoghurt, the specific steps are as follows:
S1: it will be crushed together after pawpaw, apple peel deseeding with carrot, it is standby that vacuum freeze drying obtains compound freeze-dried powder
With；
S2: it by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, adds 90 DEG C
After water, after covering extraction 28min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 85 DEG C of water,
Cover extraction 32min, filter to get filtrate two, merging filtrate one and filtrate two mixed filtrate, be spray-dried compound after concentration
Xeraphium is spare.
S3: milk powder, maltose, vanillic aldehyde, edible pectin, compound freeze-dried powder, composite drying powder are added to 85 DEG C of heat
It is dissolved in water；
S4: then filling in sterilized Yoghourt fermentation bottle by dissolved solution in 70 DEG C and homogeneous 9min under 15MPa
In, in 75 DEG C of heating water bath 35min, then it is cooled to 40-45 DEG C；
S5: it by fermenting microbe liquid, accesses in the solution of step S4, after mixing, is initially positioned in 40 DEG C of constant incubator
Ferment 7.5h, then is placed in 3 DEG C of constant incubator fermentation 25h up to required Yoghourt.
Embodiment 2
A kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 32 parts of milk powder, 26 parts of maltose, 0.2 part of vanillic aldehyde, food
With 1.1 parts of pectin, 1.5 parts of rhizoma polygonati, 0.4 part of jujube, 0.3 part of sweet osmanthus, 0.2 part of root of kirilow rhodiola, 0.08 part of fructus lycii, 0.2 part of Radix Glycyrrhizae, wood
2 parts of melon, 0.8 part of apple, carrot 0.7.
The preparation method of above-mentioned Polygonatum sibiricum yoghurt, the specific steps are as follows:
S1: it will be crushed together after pawpaw, apple peel deseeding with carrot, it is standby that vacuum freeze drying obtains compound freeze-dried powder
With；
S2: it by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, adds 95 DEG C
After water, after covering extraction 22min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 88 DEG C of water,
Cover extraction 28min, filter to get filtrate two, merging filtrate one and filtrate two mixed filtrate, be spray-dried compound after concentration
Xeraphium is spare.
S3: milk powder, maltose, vanillic aldehyde, edible pectin, compound freeze-dried powder, composite drying powder are added to 85 DEG C of heat
It is dissolved in water；
S4: then filling in sterilized Yoghourt fermentation bottle by dissolved solution in 75 DEG C and homogeneous 8min under 16MPa
In, in 80 DEG C of heating water bath 30min, then it is cooled to 40-45 DEG C；
S5: it by fermenting microbe liquid, accesses in the solution of step S4, after mixing, is initially positioned in 43 DEG C of constant incubator
Ferment 7h, then is placed in 4 DEG C of constant incubator fermentation for 24 hours up to required Yoghourt.
Embodiment 3
A kind of Polygonatum sibiricum yoghurt, the raw material including following parts by weight: 35 parts of milk powder, 28 parts of maltose, 0.3 part of vanillic aldehyde, food
With 1.5 parts of pectin, 3 parts of rhizoma polygonati, 0.5 part of jujube, 0.4 part of sweet osmanthus, 0.3 part of root of kirilow rhodiola, 0.09 part of fructus lycii, 0.3 part of Radix Glycyrrhizae, pawpaw
5 parts, 1 part of apple, 1 part of carrot.
The preparation method of above-mentioned Polygonatum sibiricum yoghurt, the specific steps are as follows:
S1: it will be crushed together after pawpaw, apple peel deseeding with carrot, it is standby that vacuum freeze drying obtains compound freeze-dried powder
With；
S2: it by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, adds 98 DEG C
After water, after covering extraction 18min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 90 DEG C of water,
Cover extraction 22min, filter to get filtrate two, merging filtrate one and filtrate two mixed filtrate, be spray-dried compound after concentration
Xeraphium is spare.
S3: milk powder, maltose, vanillic aldehyde, edible pectin, compound freeze-dried powder, composite drying powder are added to 90 DEG C of heat
It is dissolved in water；
S4: then filling in sterilized Yoghourt fermentation bottle by dissolved solution in 80 DEG C and homogeneous 6min under 18MPa
In, in 85 DEG C of heating water bath 25min, then it is cooled to 40-45 DEG C；
S5: it by fermenting microbe liquid, accesses in the solution of step S4, after mixing, is initially positioned in 45 DEG C of constant incubator
Ferment 6.5h, then is placed in 5 DEG C of constant incubator fermentation 20h up to required Yoghourt.
Embodiment 4
Taste scoring experiment is carried out to Polygonatum sibiricum yoghurt obtained by the present embodiment, by 200 people's sensory evaluations, there is 190 people expression
The taste for liking the present embodiment has 4 people to indicate not liking the taste of the present embodiment, remaining 6 people indicates that the present embodiment taste is general,
As it can be seen that public high to its mouthfeel of the present embodiment and taste acceptance level.
Claims (7)
1. a kind of Polygonatum sibiricum yoghurt, it is characterised in that: the raw material including following parts by weight: 25-35 parts of milk powder, 20-28 parts of maltose,
0.1-0.3 parts of vanillic aldehyde, 0.8-1.5 parts of edible pectin, 1-3 parts of rhizoma polygonati, 0.3-0.5 parts of jujube, 0.2-0.4 parts of sweet osmanthus, red scape
Its 0.1-0.3 parts, 0.05-0.09 parts of fructus lycii, 0.1-0.3 parts of Radix Glycyrrhizae, 1-5 parts of pawpaw, 0.5-1 parts of apple, carrot 0.5-1
Part.
2. a kind of Polygonatum sibiricum yoghurt according to claim 1, it is characterised in that: the raw material including following parts by weight: milk powder 32
Part, 26 parts of maltose, 0.2 part of vanillic aldehyde, 1.1 parts of edible pectin, 1.5 parts of rhizoma polygonati, 0.4 part of jujube, 0.3 part of sweet osmanthus, root of kirilow rhodiola
0.2 part, 0.08 part of fructus lycii, 0.2 part of Radix Glycyrrhizae, 2 parts of pawpaw, 0.8 part of apple, carrot 0.7.
3. a kind of preparation method of Polygonatum sibiricum yoghurt, it is characterised in that: specific step is as follows:
S1: it will be crushed together after pawpaw, apple peel deseeding with carrot, it is spare that vacuum freeze drying obtains compound freeze-dried powder；
S2: by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, being put into the extraction bucket for being lined with cloth bag, after adding water, covers leaching
It mentions, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding water, cover extraction, filter to get filtrate two, close
And filtrate one and filtrate two mixed filtrate, be spray-dried after concentration composite drying powder is spare；
S3: milk powder, maltose, vanillic aldehyde, edible pectin, compound freeze-dried powder, composite drying powder are added to 80-90 DEG C of hot water
Middle dissolution；
S4: then filling to be sent out in sterilized Yoghourt by dissolved solution in 70-80 DEG C and homogeneous 6-9min under 15-18MPa
In ferment bottle, in 75-85 DEG C of heating water bath 25-35min, it is then cooled to 40-45 DEG C；
S5: fermenting microbe liquid accesses in the solution of step S4, after mixing, ferments up to required Yoghourt.
4. a kind of preparation method of Polygonatum sibiricum yoghurt according to claim 3, it is characterised in that: the detailed process of step S2 is such as
Under:
By rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, it is put into the extraction bucket for being lined with cloth bag, after adding 90-98 DEG C of water,
After covering extraction 18-28min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 85-90 DEG C of water,
Cover extraction 22-32min, filter to get filtrate two, merging filtrate one and filtrate two mixed filtrate, be spray-dried multiple after concentration
It is spare to close xeraphium.
5. a kind of preparation method of Polygonatum sibiricum yoghurt according to claim 3, it is characterised in that: the detailed process of step S2 is such as
Under:
It by rhizoma polygonati, jujube, sweet osmanthus, root of kirilow rhodiola, fructus lycii, Radix Glycyrrhizae, is put into the extraction bucket for being lined with cloth bag, after adding 95 DEG C of water, adds
It after lid extraction 22min, filters to get filtrate one, filter residue is put into the extraction bucket for being lined with cloth bag, after adding 88 DEG C of water, cover extraction
28min, filters to get filtrate two, merging filtrate one and filtrate two mixed filtrate, be spray-dried after concentration composite drying powder is standby
With.
6. a kind of preparation method of Polygonatum sibiricum yoghurt according to claim 3, it is characterised in that: what is fermented in step S5 is specific
Process is as follows:
By fermenting microbe liquid, accesses in the solution of step S4, after mixing, be initially positioned in 40-45 DEG C of constant incubator and ferment
6.5-7.5h, then 3-5 DEG C of constant incubator fermentation 20-25h is placed in up to required Yoghourt.
7. a kind of preparation method of Polygonatum sibiricum yoghurt according to claim 3, it is characterised in that: what is fermented in step S5 is specific
Process is as follows:
By fermenting microbe liquid, accesses in the solution of step S4, after mixing, is initially positioned in 43 DEG C of constant incubator the 7h that ferments,
It is placed in 4 DEG C of constant incubator fermentation again for 24 hours up to required Yoghourt.
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| CN201811554357.9A CN109393032A (en) | 2018-12-19 | 2018-12-19 | A kind of Polygonatum sibiricum yoghurt and preparation method thereof |
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| CN201811554357.9A CN109393032A (en) | 2018-12-19 | 2018-12-19 | A kind of Polygonatum sibiricum yoghurt and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103168841A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Lavender health-care yoghourt |
| CN107028188A (en) * | 2017-05-03 | 2017-08-11 | 贵阳中医学院 | Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof |
-
2018
- 2018-12-19 CN CN201811554357.9A patent/CN109393032A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168844A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Rose compound nutritive yoghourt |
| CN103168841A (en) * | 2013-03-05 | 2013-06-26 | 蚌埠市福淋乳业有限公司 | Lavender health-care yoghourt |
| CN107028188A (en) * | 2017-05-03 | 2017-08-11 | 贵阳中医学院 | Sealwort plant extraction liquid, fermented yoghourt and preparation method thereof |
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Application publication date: 20190301 |