CN109938096A - A kind of peanut sprout Yoghourt and preparation method thereof using peanut sprout slurry preparation - Google Patents
A kind of peanut sprout Yoghourt and preparation method thereof using peanut sprout slurry preparation Download PDFInfo
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- CN109938096A CN109938096A CN201910275533.3A CN201910275533A CN109938096A CN 109938096 A CN109938096 A CN 109938096A CN 201910275533 A CN201910275533 A CN 201910275533A CN 109938096 A CN109938096 A CN 109938096A
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Abstract
The present invention relates to a kind of Yoghourts and preparation method thereof, and more particularly to a kind of peanut sprout Yoghourt and preparation method thereof using peanut sprout slurry preparation, it belongs to food processing technology field.A kind of peanut sprout Yoghourt using peanut sprout slurry preparation, it is prepared by 1.5-2.5 parts by weight peanut sprout slurry, 10-14 parts by weight white granulated sugar, 200-300 parts by weight milk and 0.1-0.3 parts by weight bacterium powder.The mouthfeel of peanut sprout Yoghourt prepared by the present invention is smooth, peanut flavor is strong, nutrition is more comprehensively balanced.The preparation method of peanut sprout Yoghourt provided by the invention is simple to operation, is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of Yoghourt and preparation method thereof, in particular to a kind of peanut sprout acid using peanut sprout slurry preparation
Milk and preparation method thereof, it belongs to food processing technology field.
Background technique
Peanut sprout is a kind of emerging peanut preliminary working product, and be otherwise known as long romaine lettuce, is to be germinateed by shelled peanut and grown
Tender seedling out.Peanut sprout is not only sweet and dilitious, fresh and tender sharp and clear, but also it has been investigated that, the Resveratrol content ratio of peanut sprout
Wanting for peanut is 100 times high, is higher by dozens or even hundreds of times than the Resveratrol content in grape wine, it is a kind of with very Gao Sheng
The active polyphenols of object and a kind of natural component with extensive healthcare function, with anti-oxidant, antitumor, anti-
The effects of cancer.Peanut sprout can also make the protein in peanut be hydrolyzed to amino acid, be easily absorbed by the human body；Grease is converted into heat
Amount, fat content substantially reduce, and the people of fear of obesity suggests being used for a long time, and at the same time, can also improve various needed by human
Microelement utilization rate.In addition, peanut sprout is a kind of food with both diet and nutrition, it is not only able to eat it raw, but also containing more
Kind vitamin and microelement have the multiple efficacies such as the intelligence for promoting people, normal function, the anti-aging for safeguarding human body.
Yoghourt is a kind of healthy food, is liked by the majority of consumers.Number can be traced in the history that the mankind make acidified milk
Before thousand, it may be possible to what nomad was accidentally made into, the milk that the Yoghourt of earliest period may be nomadic people in sheepskin bag by
It is attached to the bacterium spontaneous fermentation of bag, and becomes Yoghourt.With being gradually increased for living standard, people for food taste and
The pursuit of nutrition is also higher and higher.Dairy products increasingly become the selection of more population-wide as representative full of nutrition.And it is sour
Milk is favored with its unique flavor, high nutritive value by people as the important member in dairy products.
Further investigation reveals that 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.Plant protein of the peanut milk, peanut taste Yoghourt etc. are dazzling, and relevant report is also more.But it is such
Invention be on the one hand difficult to control and solve the problems, such as that fat content is excessively high in peanut, one side is not significantly increased albumen
The content of the nutritional ingredients such as matter, resveratrol, vitamins.By the report of some forefathers, fat content is lower in peanut sprout,
Protein, resveratrol equal size are significantly higher than peanut seed, but by the fermented peanut sprout Yoghourt side obtained of germination peanut
The document in face is there is not yet report, Related product not yet come out.Therefore, the present invention will be on the basis of forefathers study, by right
Peanut germinates to improve the nutrient composition contents such as protein in peanut, resveratrol, to improve the nutritive value of Yoghourt.
Summary of the invention
The present invention be exactly in order to solve the above-mentioned technical problem, and provide it is a kind of using peanut sprout slurry preparation peanut sprout acid
Milk and preparation method thereof, it prepares Yoghourt using peanut sprout, that is, solves people when making peanut yoghourt, because fatty in peanut
Too high levels and lead to Yoghourt mouthfeel, appearance and oxidizable rancid, while can also significantly improve protein in Yoghourt,
The content of resveratrol, increases oxidation resistant function, also improves the utilization rate of peanut industry again, increases its value,
Preparation method is simple to operation, at low cost.
In order to solve the above-mentioned technical problem, the present invention is achieved through the following technical solutions:
In order to achieve the above object, it specifically adopts the following technical scheme that:
A kind of peanut sprout Yoghourt using peanut sprout slurry preparation, it is to be prepared by following raw materials by the parts by weight:
1.5-2.5 parts by weight peanut sprout slurry, 10-14 parts by weight sugar, 200-300 parts by weight milk and 0.1-0.3 parts by weight bacterium powder.
The peanut sprout Yoghourt using peanut sprout slurry preparation, it be prepared by following raw materials by the parts by weight and
At: 1.75-2.25 parts by weight peanut sprout slurry, 11-13 parts by weight sugar, 240-260 parts by weight milk and 0.15-0.25 parts by weight bacterium
Powder.
The sugar can choose white granulated sugar or soft white sugar.
The milk chooses pasteurization milk.
The bacterium powder chooses lactic acid bacteria powder.
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
Weigh 1.75-2.25 parts by weight peanut sprout slurry, 11-13 parts by weight white granulated sugar, 240-260 parts by weight milk and 0.15-
0.25 parts by weight bacterium powder mixes to obtain mixed material；By the mixed material up to peanut sprout after 36 DEG C of incubator cultivation and fermentation 7h
Yoghourt.
The described peanut sprout slurry the preparation method is as follows: peanut sprout is taken to remove the peel after, add 0.9-1.2 times of parts by weight of peanut sprout
After several water with colloid mill mill mashing, boil, filter after peanut sprout slurry.
The peanut sprout the preparation method is as follows: taking shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, through pure
Water cleaning, and 4-6h is impregnated by pure water, it is then placed in growth chamber and is cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity
It is 95%, incubation time 72h during which per replacement water, filter paper, gauze for 24 hours, and cleans peanut sprout with pure water and waits continuing training
It supports, whole operation is crossed range request full name and is protected from light, and the peanut sprout of a length of 6.0-7.5cm of bud is obtained.
The gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Due to the adoption of the above technical scheme, so that the present invention has the advantage that effect:
Peanut sprout Yoghourt mouthfeel prepared by the present invention is smooth, peanut flavor is strong, nutritive value is high, tissue is fine and smooth, grumeleuse is tiny
Uniform smooth, bubble-free, with the intrinsic flavour of cultured milk and smell, tart flavour and sweet taste ratio are proper, color is uniformly glossy.This
Yoghourt of invention and preparation method thereof i.e. solve people when making peanut yoghourt, because in peanut fat content it is excessively high due to cause
Yoghourt mouthfeel, appearance and it is oxidizable rancid the problems such as, while protein in Yoghourt can also be significantly improved, resveratrol contains
Amount, increases oxidation resistant function, also improves the utilization rate of peanut industry again, increase its value.Preparation method is simple
It is easy to operate, it is at low cost, it is suitble to industrialized production.
Specific embodiment
Below with reference to embodiment, the present invention is described further.Following embodiment is only several specific realities of the invention
Example is applied, but the design concept of the present invention is not limited to this, it is all to be made a non-material change to the present invention using this design,
It should belong to the behavior for invading the scope of the present invention.
Method in following embodiments is unless otherwise instructed conventional method.
Percentage composition in following embodiments is unless otherwise instructed mass percentage.
Embodiment 1
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
It takes shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, is cleaned through pure water, and 4h is impregnated by pure water, then put
Enter growth chamber to be cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h, during which per for 24 hours more
Water, filter paper, gauze are changed, and cleans peanut sprout with pure water and waits continuing cultivating, whole operation is crossed range request full name and is protected from light, and finally selects
Take the peanut sprout of a length of 6.0-7.5cm of bud spare；
Take peanut sprout remove the peel after, add 0.9 times of parts by weight of peanut sprout water after with colloid mill mill mashing, boil, filter after
Peanut sprout slurry is obtained, it is spare；
It weighs 2 parts by weight peanut sprouts slurry, 12 parts by weight soft white sugars, 250 parts by weight milk and 0.2 parts by weight bacterium powder and mixes to obtain mixing
Material；By the mixed material up to peanut sprout Yoghourt after 36 DEG C of incubator cultivation and fermentation 7h.
Above-mentioned gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Embodiment 2
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
It takes shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, is cleaned through pure water, and 6h is impregnated by pure water, then put
Enter growth chamber to be cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h, during which per for 24 hours more
Water, filter paper, gauze are changed, and cleans peanut sprout with pure water and waits continuing cultivating, whole operation is crossed range request full name and is protected from light, and finally selects
Take the peanut sprout of a length of 6.0-7.5cm of bud spare；
Take peanut sprout remove the peel after, add 1.2 times of parts by weight of peanut sprout water after with colloid mill mill mashing, boil, filter after
Peanut sprout slurry is obtained, it is spare；
It weighs 1.5 parts by weight peanut sprouts slurry, 14 parts by weight white granulated sugars, 300 parts by weight milk and 0.3 parts by weight bacterium powder and mixes mixed
Close material；By the mixed material up to peanut sprout Yoghourt after 36 DEG C of incubator cultivation and fermentation 7h.
Above-mentioned gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Embodiment 3
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
It takes shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, is cleaned through pure water, and 5h is impregnated by pure water, then put
Enter growth chamber to be cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h, during which per for 24 hours more
Water, filter paper, gauze are changed, and cleans peanut sprout with pure water and waits continuing cultivating, whole operation is crossed range request full name and is protected from light, and finally selects
Take the peanut sprout of a length of 6.0-7.5cm of bud spare；
Take peanut sprout remove the peel after, add 1.1 times of parts by weight of peanut sprout water after with colloid mill mill mashing, boil, filter after
Peanut sprout slurry is obtained, it is spare；
1.75 parts by weight peanut sprouts slurry, 13 parts by weight white granulated sugars, 260 parts by weight milk and 0.25 parts by weight bacterium powder is weighed to mix
Mixed material；By the mixed material up to peanut sprout Yoghourt after 36 DEG C of incubator cultivation and fermentation 7h.
Above-mentioned gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Embodiment 4
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
It takes shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, is cleaned through pure water, and impregnate 4.5 by pure water, then put
Enter growth chamber to be cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h, during which per for 24 hours more
Water, filter paper, gauze are changed, and cleans peanut sprout with pure water and waits continuing cultivating, whole operation is crossed range request full name and is protected from light, and finally selects
Take the peanut sprout of a length of 6.0-7.5cm of bud spare；
Take peanut sprout remove the peel after, add 1.1 times of parts by weight of peanut sprout water after with colloid mill mill mashing, boil, filter after
Peanut sprout slurry is obtained, it is spare；
It weighs 2.5 parts by weight peanut sprouts slurry, 10 parts by weight soft white sugars, 200 parts by weight milk and 0.1 parts by weight bacterium powder and mixes mixed
Close material；By the mixed material up to peanut sprout Yoghourt after 36 DEG C of incubator cultivation and fermentation 7h.
Above-mentioned gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Embodiment 5
A kind of peanut sprout method for preparing sour milk using peanut sprout slurry preparation, its step are as follows:
It takes shelled peanut to impregnate 15min in 1% liquor natrii hypochloritis, is cleaned through pure water, and 5.5h is impregnated by pure water, then
It is put into growth chamber to be cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h, during which per for 24 hours
Water, filter paper, gauze are replaced, and cleans peanut sprout with pure water and waits continuing cultivating, whole operation is crossed range request full name and is protected from light, finally
The peanut sprout for choosing a length of 6.0-7.5cm of bud is spare；
Take peanut sprout remove the peel after, add 1.1 times of parts by weight of peanut sprout water after with colloid mill mill mashing, boil, filter after
Peanut sprout slurry is obtained, it is spare；
2.25 parts by weight peanut sprouts slurry, 11 parts by weight soft white sugars, 240 parts by weight milk and 0.15 parts by weight bacterium powder is weighed to mix
Mixed material；By the mixed material up to peanut sprout Yoghourt after 36 DEG C of incubator cultivation and fermentation 7h.
Above-mentioned gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
Below by way of experimental data, the present invention is described in further details.
The measuring method of fat, protein content and Resveratrol content in following embodiments: (1) fat content: GB
Fatty measurement in 5009.5-2016 national food safety standard food；Protein content: national food safety standard food
The measurement of middle protein；(3) the test high performance liquid chromatography of GB/T 24903-2010 resveratrol in peanuts.
Blank control 1
The raw material of peanut sprout Yoghourt includes: 100 parts by weight peanut sprouts slurry, preparation method are as follows: 100 parts by weight in blank control 1
Peanut sprout peeling after, add 100 parts by weight water after with colloid mill mill mashing, boil, filter after obtain filtrate.Peanut sprout preparation step
Suddenly are as follows: take shelled peanut, impregnate 15min in 1% liquor natrii hypochloritis, cleaned through pure water, and 4 ~ 6h is impregnated by pure water, so
After be put into growth chamber and cultivated, cultivation temperature are as follows: 28 DEG C of temperature, humidity 95%, incubation time 72h is during which every
Water, filter paper, gauze (1% sodium hypochlorite impregnates 15min, and cleans gained by pure water) are replaced for 24 hours, and clean flower with pure water
It sprouts wait continue to cultivate, whole operation is crossed range request full name and is protected from light, and the germination peanut mashing of a length of 6.0 ~ 7.5cm of bud is finally chosen
Gained.
Blank control 2
Blank control 2 and the difference of embodiment 1 are only that its described peanut sprout Yoghourt without peanut sprout slurries, remaining preparation method
It is same as Example 1.
Comparative example 1
In comparative example 1 raw material of peanut sprout Yoghourt include: 2 parts by weight peanut pastes, 12 parts by weight soft white sugars, 250 parts by weight milk,
0.2 parts by weight bacterium powder.After the peanut paste is removed the peel by 100 parts by weight peanuts, milled after adding 90 parts by weight water with colloid mill
Mashing obtains filtrate after boiling, filtering.
Comparative example 2
Comparative example 2 is only that its raw material is different (peanut sprout slurry is changed to peanut paste) from the difference of embodiment 2, remaining proportion scale
It is same as Example 2 with preparation method.The peanut and peanut paste is as described in comparative example 1.
Comparative example 3
Comparative example 3 is only that its raw material is different (peanut sprout slurry is changed to peanut paste) from the difference of embodiment 3, remaining proportion scale
It is same as Example 3 with preparation method.The peanut and peanut paste is as described in comparative example 1.
Comparative example 4
Comparative example 4 is only that its raw material is different (peanut sprout slurry is changed to peanut paste) from the difference of embodiment 4, remaining proportion scale
It is same as Example 4 with preparation method.The peanut and peanut paste is as described in comparative example 1.
Comparative example 5
Comparative example 5 is only that its raw material is different (peanut sprout slurry is changed to peanut paste) from the difference of embodiment 5, remaining proportion scale
It is same as Example 5 with preparation method.The peanut and peanut paste is as described in comparative example 1.
Experimental example
According to the Resveratrol content, protein content and determination of fat method to above-described embodiment 1 ~ 5, comparative example
Product obtained in 1 ~ 5 and blank control 1-2 is measured, as a result as shown in table 1 below:
1 peanut sprout Yoghourt index determining interpretation of result of table
。
From upper table 1: by formula of the present invention and the peanut sprout Yoghourt of preparation method preparation, peanut sprout being used to starch
Prepare the protein, fat and Resveratrol content of peanut sprout Yoghourt and the peanut yoghourt significant difference of pure peanut preparation.In addition,
Compared with comparative example 1 ~ 5, the peanut sprout Yoghourt nutritive value in embodiment 1 ~ 5 is high, and tissue is fine and smooth, and grumeleuse fine uniform is smooth,
Bubble-free has the intrinsic flavour of cultured milk and smell, and tart flavour and sweet taste ratio are proper, and color is uniformly glossy.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of peanut sprout Yoghourt using peanut sprout slurry preparation, it is characterised in that it is by following raw materials by the parts by weight
It is prepared: 1.5-2.5 parts by weight peanut sprout slurry, 10-14 parts by weight sugar, 200-300 parts by weight milk and 0.1-0.3 parts by weight
Bacterium powder.
2. the basic peanut sprout Yoghourt just described in claim 1 using peanut sprout slurry preparation, it is characterised in that it is by following
Raw material is prepared by the parts by weight: 1.75-2.25 parts by weight peanut sprout slurry, 11-13 parts by weight sugar, 240-260 weight
Part milk and 0.15-0.25 parts by weight bacterium powder.
3. the basic peanut sprout Yoghourt just of any of claims 1 or 2 using peanut sprout slurry preparation, it is characterised in that the sugar
White granulated sugar or soft white sugar can be chosen.
4. the basic peanut sprout Yoghourt just of any of claims 1 or 2 using peanut sprout slurry preparation, it is characterised in that the ox
Milk chooses pasteurization milk.
5. the basic peanut sprout Yoghourt just of any of claims 1 or 2 using peanut sprout slurry preparation, it is characterised in that the bacterium
Powder chooses lactic acid bacteria powder.
6. utilizing the peanut sprout method for preparing sour milk of peanut sprout slurry preparation described in a kind of claim 1, it is characterised in that step is such as
Under: weigh 1.75-2.25 parts by weight peanut sprout slurry, 11-13 parts by weight white granulated sugar, 240-260 parts by weight milk and 0.15-0.25
Parts by weight bacterium powder mixes to obtain mixed material；By the mixed material up to peanut sprout acid after 36 DEG C of incubator cultivation and fermentation 7h
Milk.
7. utilizing the peanut sprout method for preparing sour milk of peanut sprout slurry preparation according to claim 6, it is characterised in that described
Peanut sprout slurry the preparation method is as follows: take peanut sprout remove the peel after, add 0.9-1.2 times of parts by weight of peanut sprout water after use colloid
Mill mill mashing, boil, filter after obtain peanut sprout starch.
8. utilizing the peanut sprout method for preparing sour milk of peanut sprout slurry preparation according to claim 7, it is characterised in that described
Peanut sprout the preparation method is as follows: shelled peanut is taken to impregnate 15min in 1% liquor natrii hypochloritis, cleaned through pure water, and by pure
4-6h is impregnated in water purification, is then placed in growth chamber and is cultivated, cultivation temperature are as follows: and 28 DEG C of temperature, humidity 95%, when culture
Between be 72h, during which per water, filter paper, gauze is replaced for 24 hours, and clean peanut sprout with pure water and wait continuing cultivating, whole operation process
It is required that full name is protected from light, the peanut sprout of a length of 6.0-7.5cm of bud is obtained.
9. utilizing the peanut sprout method for preparing sour milk of peanut sprout slurry preparation according to claim 8, it is characterised in that described
Gauze need to impregnate 15min with 1% sodium hypochlorite, and be cleaned by pure water.
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| CN112913928A (en) * | 2021-03-08 | 2021-06-08 | 中国农业科学院都市农业研究所 | Fermented plant yoghourt and preparation method thereof |
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Application publication date: 20190628 |