CN109463443A - A kind of pepper Healthy Yoghourt and preparation method thereof - Google Patents
A kind of pepper Healthy Yoghourt and preparation method thereof Download PDFInfo
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- CN109463443A CN109463443A CN201811500070.8A CN201811500070A CN109463443A CN 109463443 A CN109463443 A CN 109463443A CN 201811500070 A CN201811500070 A CN 201811500070A CN 109463443 A CN109463443 A CN 109463443A
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- parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
Abstract
The invention discloses a kind of pepper Healthy Yoghourts, it is made by weight ratio of the following raw material: 50~60 parts of Chinese prickly ash, 40~50 parts of barley, 30~40 parts of brown rice, 10~15 parts of fructus amomi, 10~15 parts of Radix Salviae Miltiorrhizae, 10~15 parts of radix aucklandiae, 5~10 parts of cloves, 3~5 parts of the coptis, 5~8 parts of rhizoma zingiberis, 600~700 parts of milk, 30~50 parts of sweetener, 20~25 parts of lactic acid bacteria.The Yoghourt can simultaneously coordinating intestines and stomach, have the function of manage spleen whet the appetite, remove dampness by means of aromatics, can also adjust intestinal flora, play the effect of relax bowel and defecation, activating microcirculation and removing stasis medicinal, have extremely strong health-care effect to human body.
Description
Technical field
The present invention relates to field of food, in particular to a kind of Chinese prickly ash Yoghourt with health care function and its production side
Method.
Background technique
Yoghourt is semi-solid dairy product obtained after a kind of, fermentation sterilized by milk.Milk itself egg rich in
The nutriments such as white matter, vitamin A, beta carotene, vitamin E, vitamin D and calcium, by the process of lactobacillus-fermented
In can synthesize a large amount of B family vitamin (such as VB1, VB2, VB5) again, while the lactose fermentation being digested will be not easy into lactic acid,
Lactic acid can stimulate gastric secretion, improve absorption of the human body to elements such as Ca, P, Fe.Flavor multiplicity and acid with health care function
Milk is a trend of current Yoghourt development.
Chinese prickly ash is the common seasoning of people, and a kind of fruit that can be used as medicine, and has middle benefit gas promoting the circulation of qi, by cold, only
Bitterly, desinsection and other effects can control the diseases such as stomach abdomen crymodynia, vomiting, diarrhea, blood fluke, roundworm.Application for a patent for invention
CN107125762A discloses a kind of Yoghourt prepared by Pericarpium Zanthoxyli extract, will by Pericarpium Zanthoxyli extract and fresh milk mixed fermentation
The healthcare function of Yoghourt and Chinese prickly ash combines, and convenient for digestion and absorption, coordinating intestines and stomach, to abdominal pain due to enterositosis, patient is with health role,
Middle Pericarpium Zanthoxyli extract is raw material extraction by Chinese prickly ash, rhizoma zingiberis, dark plum, Cortex Phellodendri.The technology is laid particular emphasis on pepper Healthy stomach, but stomach
It is often relevant, as catching a cold, it is greasy etc. caused by intestinal bacilli illness be often reflected up to stomach, therefore, if not
Consider the conditioning to enteron aisle, maintains stomach merely, it tends to be difficult to achieve the goal.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of pepper Healthy Yoghourt, which can improve intestines simultaneously
Stomach has the function of managing spleen appetizing, remove dampness by means of aromatics, can also adjust intestinal flora, play the effect of relax bowel and defecation, activating microcirculation and removing stasis medicinal
Fruit has extremely strong health-care effect to human body.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that:
A kind of pepper Healthy Yoghourt is made by weight ratio of the following raw material: 50~60 parts of Chinese prickly ash, 40~50 parts of barley,
30~40 parts of brown rice, 10~15 parts of Radix Salviae Miltiorrhizae, 10~15 parts of radix aucklandiae, 5~10 parts of cloves, 3~5 parts of the coptis, is done 10~15 parts of fructus amomi
5~8 parts of ginger, 600~700 parts of milk, 30~50 parts of sweetener, 20~25 parts of lactic acid bacteria.
Preferably, the raw material weight proportioning of soup processed are as follows: 55 parts of Chinese prickly ash, 45 parts of barley, 12 parts of Radix Salviae Miltiorrhizae, 12 parts of radix aucklandiae, cloves 8
Part, 4 parts of the coptis, 6 parts of rhizoma zingiberis, 650 parts of milk, 40 parts of sweetener, 22 parts of lactic acid bacteria.
Preferably, the sweetener is one of xylitol, protein sugar, stevioside or any several combinations, the cream
Sour bacterium is mixed by lactobacillus bulgaricus and streptococcus thermophilus.
Preferably, the milk is degreasing fresh milk or is that reconstituted milk obtained after water is added in skimmed milk power.
The present invention also provides a kind of production methods of above-mentioned pepper Healthy Yoghourt, it is characterised in that includes the following steps:
A, the Chinese prickly ash of the weight, fructus amomi, Radix Salviae Miltiorrhizae, rhizoma zingiberis be added to the water and by leaching effective component, then filtered
Obtain the first filtrate；
B, the radix aucklandiae of the weight, cloves, the coptis be added to the water and by leaching effective component, be then obtained by filtration
Two filtrates；
C, the barley of the weight, brown rice are soaked in water 2~3 hours makes its water swelling, and expansion is then obtained by filtration
Wheat rice；
D, moisture is dried and removed to perseverance by the expansion wheat rice in the case where being equal to or less than 0.5 atmospheric pressure and at 90~95 DEG C
Weight obtains the first dry wheat rice；
E, the dry wheat rice is put into second filtrate and is impregnated 2~3 hours, then filtered, and be equal to or low
In 0.5 atmospheric pressure, 60-70 DEG C of drying to constant weight, the second dry wheat rice is obtained；
F, the second dry wheat rice is put into first filtrate and concentration removes excessive moisture under normal pressure, obtained spare
Wheat rice；
G, the milk of the weight is preheated to 55 DEG C, then the spare wheat rice is added in milk, added described
The sweetener of weight is warming up to 55~60 DEG C and sterilizes 5 minutes at keeping the temperature 30 minutes, 95 DEG C, is subsequently cooled to 42 DEG C and uses institute
The lactic acid bacteria for stating weight is inoculated with, and at 42 DEG C after working up curd, is cooled to room temperature, and then after-ripening 24 hours at 4 DEG C, is obtained
Pepper Healthy Yoghourt.
The method has the advantages that firstly, Chinese prickly ash has middle benefit gas promoting the circulation of qi, by cold, analgesic, desinsection and other effects, it can
To control stomach abdomen crymodynia, vomiting, diarrhea, fructus amomi can manage spleen appetizing, remove dampness by means of aromatics, Radix Salviae Miltiorrhizae can activating microcirculation and removing stasis medicinal, nourishing blood and tranquilization, do
Ginger can warmly invigorating spleen yang, help spleen transporting；Chinese prickly ash, fructus amomi, Radix Salviae Miltiorrhizae and rhizoma zingiberis are extracted together and obtain the first filtrate, wherein effectively at
Dividing being capable of function of spleen and stomach regulating, enhancing stomach motion activity, reduction stomach cold stomachache, promotion digestive function and human activity.Radix aucklandiae can be with
Comb irritability, unobstructed mechanism of qi, cloves can warm spleen kidney tonifying, stopping nausea and vomiting by lowering the adverse flow of QI, the coptis can with heat-clearing and damp-drying drug, to dispel stomach hot and suffocating, will
The second filtrate that radix aucklandiae, cloves and the coptis are extracted together has conditioning intestines kidney, enhancing intestines wriggling power, relax bowel and defecation
Effect is aided with Yoghourt, can preferably adjust intestinal flora, maintains colony balance, keeps enteron aisle happy.It is especially needed to emphasize
It is barley, brown rice in this patent, is that the cereal rich in dietary fiber both makes barley by the unique preparation method of this patent
Protein needed for being capable of providing enhancing nutrition with brown rice, more uses it to the effective of above-mentioned first filtrate of carrying and the second filtrate
Ingredient.Specifically, barley and brown rice are first inflated with water, are that cell water suction is grown up, are then taken off under low pressure and lower temperature again
Water can be enhanced its inner cell elasticity, after it is dipped into the second filtrate again, can fully absorb effective in the second filtrate
Component, it is particularly possible to be absorbed deeper into ground by the dietary fiber of barley and brown rice, then dehydration technology again, utilize the later
One soaks by the filtrate, and so that cell is absorbed the first filtrate component, then more milk ferments together is made Yoghourt.This preparation method can be with
Guarantee the active principle for absorbing the first filtrate in barley, brown rice particle, and be easy release, the effective component of the first filtrate is made to exist
Stomach releases, and plays a role to stomach, and the effective component of the second filtrate is then deep into the dietary fiber for being not easy to be digested
It is interior, enter enteron aisle together, the effective component of the second filtrate is made to play adjustment effect to enteron aisle together with dietary fiber, enhances enteron aisle
Wriggling function, and relax bowel and defecation.As it can be seen that preparation method of the invention makes full use of barley, the dietary fiber in brown rice, and
By being inflated cell with water, dehydration, again the processes such as sucking the second filtrate, be dehydrated again, be conducive to the active principle energy of the second filtrate
It is enough deeply to be adsorbed by the dietary fiber component of barley, brown rice, achieve the effect that commonly immersion is unable to reach, it so i.e. will not be easily
It is discharged in stomach, but is not easy the characteristics of being digested using dietary fiber and brings enteron aisle into, to play a role to enteron aisle.
Specific embodiment
1 pepper Healthy Yoghurt formulation 1 of embodiment
55 parts of Chinese prickly ash, 45 parts of barley, 12 parts of Radix Salviae Miltiorrhizae, 12 parts of radix aucklandiae, 8 parts of cloves, 4 parts of the coptis, 6 parts of rhizoma zingiberis, milk 650
Part, 40 parts of sweetener, 22 parts of lactic acid bacteria.Milk used is degreasing fresh milk, and sweetener used is xylitol, and lactic acid bacteria used is
The mixing of the weight such as lactobacillus bulgaricus and streptococcus thermophilus.
2 pepper Healthy Yoghurt formulation 2 of embodiment
50 parts of Chinese prickly ash, 40 parts of barley, 30 parts of brown rice, 10 parts of fructus amomi, 10 parts of Radix Salviae Miltiorrhizae, 10 parts of radix aucklandiae, 5 parts of cloves, the coptis 3
Part, 5 parts of rhizoma zingiberis, 600 parts of milk, 30 parts of sweetener, 20 parts of lactic acid bacteria.Milk used is degreasing fresh milk, and sweetener used is
Xylitol is mixed with weight such as protein sugars, and lactic acid bacteria used is that lactobacillus bulgaricus and streptococcus thermophilus are mixed by weight 4: 3
It closes.
3 pepper Healthy Yoghurt formulation 3 of embodiment
60 parts of Chinese prickly ash, 50 parts of barley, 40 parts of brown rice, 15 parts of fructus amomi, 15 parts of Radix Salviae Miltiorrhizae, 15 parts of radix aucklandiae, 10 parts of cloves, the coptis 5
Part, 8 parts of rhizoma zingiberis, 700 parts of milk, 50 parts of sweetener, 25 parts of lactic acid bacteria.Milk used is to restore made of skimmed milk power and water
Cream, sweetener used are the weight mixing such as xylitol, protein sugar and stevioside, and lactic acid bacteria used is lactobacillus bulgaricus and thermophilic
Hot streptococcus is by weight 1: 2 mixing.
The preparation method of 4 embodiment 1-3 of embodiment
A, the Chinese prickly ash of the weight, fructus amomi, Radix Salviae Miltiorrhizae, rhizoma zingiberis be added to the water and by leaching effective component, then filtered
Obtain the first filtrate；
B, the radix aucklandiae of the weight, cloves, the coptis be added to the water and by leaching effective component, be then obtained by filtration
Two filtrates；
C, the barley of the weight, brown rice are soaked in water 2~3 hours makes its water swelling, and expansion is then obtained by filtration
Wheat rice；
D, moisture is dried and removed by expansion wheat rice under 0.5 atmospheric pressure and at 90~95 DEG C to constant weight, obtains the
One dry wheat rice；
E, the dry wheat rice is put into second filtrate and is impregnated 2~3 hours, then filtered, and in 0.5 atmosphere
Pressure, 60-70 DEG C of drying to constant weight obtain the second dry wheat rice；
F, the second dry wheat rice is put into first filtrate and concentration removes excessive moisture under normal pressure, obtained spare
Wheat rice；
G, the milk of the weight is preheated to 55 DEG C, then the spare wheat rice is added in milk, added described
The sweetener of weight is warming up to 55~60 DEG C and sterilizes 5 minutes at keeping the temperature 30 minutes, 95 DEG C, is subsequently cooled to 42 DEG C and uses institute
The lactic acid bacteria for stating weight is inoculated with, and at 42 DEG C after working up curd, is cooled to room temperature, and then after-ripening 24 hours at 4 DEG C, is obtained
Pepper Healthy Yoghourt.
In the present embodiment, 1 atmospheric pressure is 100KPa according to international standard.
The subjective appreciation of 5 Yoghourts of embodiment
Using the formula of embodiment 1, sour milk products are made using the method in embodiment 4.Selected 30 evaluating members into
Row subjective appreciation.Evaluating member gives a mark to items referring to the evaluation criteria in table 1, and the items of this Yoghourt evaluation result are equally divided into
Color 19 divides, fragrance 18 divides, flavour 29 divides, structural state 29 divides.Also there are similar results using the formula of other embodiments.
1 subjective appreciation standard of table
6 Yoghourts of embodiment adjust microbial population of animal intestinal tract and test
Using the formula of embodiment 1, using sour milk products made from the method in embodiment 4, after stomach-filling mouse 10 days, with
Control group is compared, and Bifidobacterium and lactobacillus dramatically increase (P < 0.05) in middle and high dosage group mouse intestinal.Prove Chinese prickly ash acid
Milk has the function of adjusting intestinal flora.Test result is shown in Table 2.
2 jujube dietary fiber yoghourt of table to mouse intestinal beneficial bacterium influence (LgCFU/g, n=10)
The eating effect of the invention of embodiment 8
50 testers are chosen, the age is 35~65 years old, wherein male 25, women 25, is taken orally for each person every day by real
It applies made from the formula of example 1,4 method of embodiment Yoghourt 2 times, each 150g continuously takes 14 days.Do not change during test-meal original
Eating habit, normal diet.There is different degrees of gasteremphraxis, sour regurgitation and constipation in tester at readme initial stage, also not with abdomen
It is suitable, it defecates interval time 3-4 days, itself compares after eating this Yoghourt, have a stomach upset and be relieved, male has 23 people, Nv Xingyou
22 people no longer feel gasteremphraxis；22 people of male, 21 people of women no longer sour regurgitation；24 people of male, 22 people's abdominal discomfort of women are relieved,
Wherein 20 people of male, 19 people of women feel that abdomen is comfortable.In addition, tester generally feels that defecation frequency obviously increases, it is average every
Week 3.8 times, difficult defecation degree (abdominal pain or anus burn feeling) is obviously improved, and fecal character (was the hard group of similar fruit stone, no originally
Easily discharge) also have clear improvement.Also there is similar effect using Yoghourt made from other embodiments formula.
Claims (5)
1. a kind of pepper Healthy Yoghourt is made by weight ratio of the following raw material: 50~60 parts of Chinese prickly ash, 40~50 parts of barley, rough
Rice 30~40 parts, 10~15 parts of fructus amomi, 10~15 parts of Radix Salviae Miltiorrhizae, 10~15 parts of radix aucklandiae, 5~10 parts of cloves, 3~5 parts of the coptis, rhizoma zingiberis
5~8 parts, 600~700 parts of milk, 30~50 parts of sweetener, 20~25 parts of lactic acid bacteria.
2. pepper Healthy Yoghourt according to claim 1, which is characterized in that the raw material weight proportioning of soup processed are as follows: 55 parts of Chinese prickly ash,
45 parts of barley, 12 parts of Radix Salviae Miltiorrhizae, 12 parts of radix aucklandiae, 8 parts of cloves, 4 parts of the coptis, 6 parts of rhizoma zingiberis, 650 parts of milk, 40 parts of sweetener, lactic acid
22 parts of bacterium.
3. pepper Healthy Yoghourt as claimed in claim 1 or 2, which is characterized in that the sweetener is xylitol, albumen
One of sugar, stevioside or any several combinations, the lactic acid bacteria are mixed by lactobacillus bulgaricus and streptococcus thermophilus.
4. jujube diet fiber health-care Yoghourt as claimed in claim 1 or 2, which is characterized in that the milk is the fresh ox of degreasing
Milk is reconstituted milk obtained after skimmed milk power addition water.
5. the production method of pepper Healthy Yoghourt according to claim 1 or 2, it is characterised in that include the following steps:
A, the Chinese prickly ash of the weight, fructus amomi, Radix Salviae Miltiorrhizae, rhizoma zingiberis be added to the water and by leaching effective component, be then obtained by filtration
First filtrate；
B, the radix aucklandiae of the weight, cloves, the coptis be added to the water and by leaching effective component, the second filter is then obtained by filtration
Liquid；
C, the barley of the weight, brown rice are soaked in water 2~3 hours makes its water swelling, and expansion wheat rice is then obtained by filtration；
D, moisture is dried and removed by expansion wheat rice in the case where being equal to or less than 0.5 atmospheric pressure and at 90~95 DEG C to constant weight,
Obtain the first dry wheat rice；
E, the dry wheat rice is put into second filtrate and is impregnated 2~3 hours, then filtered, and be equal to or less than 0.5
A atmospheric pressure, 60-70 DEG C of drying to constant weight obtain the second dry wheat rice；
F, the second dry wheat rice is put into first filtrate and concentration removes excessive moisture under normal pressure, obtain spare wheat
Rice；
G, the milk of the weight is preheated to 55 DEG C, then the spare wheat rice is added in milk, add the weight
Sweetener, be warming up to 55~60 DEG C and sterilize 5 minutes at keeping the temperature 30 minutes, 95 DEG C, be subsequently cooled to 42 DEG C and with described heavy
The lactic acid bacteria of amount is inoculated with, and at 42 DEG C after working up curd, is cooled to room temperature, and then after-ripening 24 hours at 4 DEG C, obtains Chinese prickly ash
Health care yoghourt.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811500070.8A CN109463443A (en) | 2018-11-29 | 2018-11-29 | A kind of pepper Healthy Yoghourt and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811500070.8A CN109463443A (en) | 2018-11-29 | 2018-11-29 | A kind of pepper Healthy Yoghourt and preparation method thereof |
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| CN109463443A true CN109463443A (en) | 2019-03-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365766A (en) * | 2022-01-21 | 2022-04-19 | 合阳兴隆乳业有限责任公司 | Pricklyash peel black yogurt and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028642A (en) * | 2015-08-19 | 2015-11-11 | 河北农业大学 | Red jujube dietary fiber health-care yoghourt and preparation method thereof |
| CN107125762A (en) * | 2017-05-03 | 2017-09-05 | 贵阳中医学院 | Chinese prickly ash plant extraction liquid, fermented yoghourt and preparation method thereof |
-
2018
- 2018-11-29 CN CN201811500070.8A patent/CN109463443A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028642A (en) * | 2015-08-19 | 2015-11-11 | 河北农业大学 | Red jujube dietary fiber health-care yoghourt and preparation method thereof |
| CN107125762A (en) * | 2017-05-03 | 2017-09-05 | 贵阳中医学院 | Chinese prickly ash plant extraction liquid, fermented yoghourt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365766A (en) * | 2022-01-21 | 2022-04-19 | 合阳兴隆乳业有限责任公司 | Pricklyash peel black yogurt and preparation method thereof |
| CN114365766B (en) * | 2022-01-21 | 2023-08-18 | 合阳兴隆乳业有限责任公司 | Pricklyash peel black yoghurt and preparation method thereof |
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