CN110999965A - Red date yoghourt containing tremella and preparation method thereof - Google Patents
Red date yoghourt containing tremella and preparation method thereof Download PDFInfo
- Publication number
- CN110999965A CN110999965A CN201911020347.1A CN201911020347A CN110999965A CN 110999965 A CN110999965 A CN 110999965A CN 201911020347 A CN201911020347 A CN 201911020347A CN 110999965 A CN110999965 A CN 110999965A
- Authority
- CN
- China
- Prior art keywords
- parts
- tremella
- stabilizer
- red date
- fructus jujubae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001506047 Tremella Species 0.000 title claims abstract description 33
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 21
- 239000003381 stabilizer Substances 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 21
- 235000013365 dairy product Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 15
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000000835 fiber Substances 0.000 claims abstract description 15
- 241000233866 Fungi Species 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 239000005720 sucrose Substances 0.000 claims abstract description 6
- 125000000185 sucrose group Chemical group 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000010855 food raising agent Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- A23C9/13—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
- 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
Abstract
The invention discloses red date yoghourt containing tremella, which belongs to the technical field of yoghourt processing, and comprises dairy products, tremella, red dates, a stabilizer, a sweetening agent and coconut fiber fruit grains, wherein the components in percentage by mass are as follows: dairy product: 350-450 parts; white fungus: 16-18 parts; red dates: 7-9 parts; a stabilizer: 0.5-1.5 parts; a sweetening agent: 16-18 parts; coconut fiber fruit particles: 4-6 parts of fresh milk, wherein the milk product is the fresh milk, the protein content of the fresh milk is more than three percent, the stabilizer is gelatin, and the sweetening agent is sucrose.
Description
Technical Field
The invention relates to the technical field of yogurt processing, and particularly relates to a red date yogurt containing tremella and a preparation method thereof.
Background
The yoghourt is a milk product with sour and sweet taste, is a fermented milk product, and is gradually popularized, so that the taste, the nutritional effect and the health care function of the yoghourt are gradually emphasized, and therefore, the red date yoghourt containing the tremella and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide red date yoghourt containing tremella and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the red date yoghourt containing tremella comprises dairy products, tremella, red dates, a stabilizer, a sweetening agent and coconut fiber fruit grains, and comprises the following components in percentage by mass:
dairy product: 350-450 parts;
white fungus: 16-18 parts;
red dates: 7-9 parts;
a stabilizer: 0.5-1.5 parts;
a sweetening agent: 16-18 parts;
coconut fiber fruit particles: 4-6 parts.
Preferably, the dairy product is fresh milk, and the protein content of the fresh milk is more than three percent, and the fat content of the fresh milk is more than three percent.
Preferably, the stabilizer is gelatin, and the sweetener is sucrose.
Preferably, the preparation method of the red date yoghourt containing the tremella comprises the following steps:
s1: soaking tremella in clear water, cleaning, draining water, cutting into pieces, decocting in a pot, decocting until the tremella is softened, and cooling for later use;
s2: cleaning fructus Jujubae with water, removing kernel of fructus Jujubae, placing the treated fructus Jujubae into a pan, adding water, heating the pan, cooking fructus Jujubae, filtering, extracting juice, and cooling;
s3: sequentially adding tremella, red date extracted juice, a stabilizer, a sweetener and coconut fiber fruit grains into a dairy product for mixing, and then sterilizing the mixed raw materials for five minutes at ninety-five ℃;
s4: cooling the sterilized mixture to forty-five ℃, then inoculating a leavening agent according to the amount of five percent, subpackaging and sealing under the aseptic condition, quickly transferring into a constant temperature incubator for fermentation culture after subpackaging of the fermentation culture, wherein the culture temperature is forty-two ℃, and when curd is observed to be good after three and half hours, transferring into a refrigerator at five ℃, and performing low-temperature fermentation for twenty-four hours, so that the yoghourt can be obtained.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the tremella is added into the yoghourt, so that the prepared yoghourt has better viscosity and stability and a smoother, finer and finer mouthfeel, and the yoghourt has the functions of tonifying middle-jiao and Qi, nourishing blood and soothing nerves, invigorating spleen and benefiting stomach by adding auxiliary materials such as red dates, the nutritional function and the health-care function of the yoghourt are increased, and the using effect of the yoghourt is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: the red date yoghourt containing tremella comprises dairy products, tremella, red dates, a stabilizer, a sweetening agent and coconut fiber fruit grains, and comprises the following components in percentage by mass:
example 1:
dairy product: 350 parts of (a);
white fungus: 16 parts of a mixture;
red dates: 7 parts;
a stabilizer: 0.5 part;
a sweetening agent: 16 parts of a mixture;
coconut fiber fruit particles: 4 parts.
The dairy product is fresh milk, the protein content of the fresh milk is more than three percent, and the fat content of the fresh milk is more than three percent.
The stabilizer is gelatin, and the sweetener is sucrose.
The preparation method comprises the following steps:
s1: soaking tremella in clear water, cleaning, draining water, cutting into pieces, decocting in a pot, decocting until the tremella is softened, and cooling for later use;
s2: cleaning fructus Jujubae with water, removing kernel of fructus Jujubae, placing the treated fructus Jujubae into a pan, adding water, heating the pan, cooking fructus Jujubae, filtering, extracting juice, and cooling;
s3: sequentially adding tremella, red date extracted juice, a stabilizer, a sweetener and coconut fiber fruit grains into a dairy product for mixing, and then sterilizing the mixed raw materials for five minutes at ninety-five ℃;
s4: cooling the sterilized mixture to forty-five ℃, then inoculating a leavening agent according to the amount of five percent, subpackaging and sealing under the aseptic condition, quickly transferring into a constant temperature incubator for fermentation culture after subpackaging of the fermentation culture, wherein the culture temperature is forty-two ℃, and when curd is observed to be good after three and half hours, transferring into a refrigerator at five ℃, and performing low-temperature fermentation for twenty-four hours, so that the yoghourt can be obtained.
Example 2:
dairy product: 400 parts of (1);
white fungus: 17 parts of (1);
red dates: 8 parts of a mixture;
a stabilizer: 1 part;
a sweetening agent: 17 parts of (1);
coconut fiber fruit particles: 5 parts of the raw materials.
The dairy product is fresh milk, the protein content of the fresh milk is more than three percent, and the fat content of the fresh milk is more than three percent.
The stabilizer is gelatin, and the sweetener is sucrose.
The preparation method comprises the following steps:
s1: soaking tremella in clear water, cleaning, draining water, cutting into pieces, decocting in a pot, decocting until the tremella is softened, and cooling for later use;
s2: cleaning fructus Jujubae with water, removing kernel of fructus Jujubae, placing the treated fructus Jujubae into a pan, adding water, heating the pan, cooking fructus Jujubae, filtering, extracting juice, and cooling;
s3: sequentially adding tremella, red date extracted juice, a stabilizer, a sweetener and coconut fiber fruit grains into a dairy product for mixing, and then sterilizing the mixed raw materials for five minutes at ninety-five ℃;
s4: cooling the sterilized mixture to forty-five ℃, then inoculating a leavening agent according to the amount of five percent, subpackaging and sealing under the aseptic condition, quickly transferring into a constant temperature incubator for fermentation culture after subpackaging of the fermentation culture, wherein the culture temperature is forty-two ℃, and when curd is observed to be good after three and half hours, transferring into a refrigerator at five ℃, and performing low-temperature fermentation for twenty-four hours, so that the yoghourt can be obtained.
Example 3:
dairy product: 450 parts of a mixture;
white fungus: 18 parts of a mixture;
red dates: 9 parts of (1);
a stabilizer: 1.5 parts;
a sweetening agent: 18 parts of a mixture;
coconut fiber fruit particles: 6 parts.
The dairy product is fresh milk, the protein content of the fresh milk is more than three percent, and the fat content of the fresh milk is more than three percent.
The stabilizer is gelatin, and the sweetener is sucrose.
The preparation method comprises the following steps:
s1: soaking tremella in clear water, cleaning, draining water, cutting into pieces, decocting in a pot, decocting until the tremella is softened, and cooling for later use;
s2: cleaning fructus Jujubae with water, removing kernel of fructus Jujubae, placing the treated fructus Jujubae into a pan, adding water, heating the pan, cooking fructus Jujubae, filtering, extracting juice, and cooling;
s3: sequentially adding tremella, red date extracted juice, a stabilizer, a sweetener and coconut fiber fruit grains into a dairy product for mixing, and then sterilizing the mixed raw materials for five minutes at ninety-five ℃;
s4: cooling the sterilized mixture to forty-five ℃, then inoculating a leavening agent according to the amount of five percent, subpackaging and sealing under the aseptic condition, quickly transferring into a constant temperature incubator for fermentation culture after subpackaging of the fermentation culture, wherein the culture temperature is forty-two ℃, and when curd is observed to be good after three and half hours, transferring into a refrigerator at five ℃, and performing low-temperature fermentation for twenty-four hours, so that the yoghourt can be obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A red date yoghourt containing tremella comprises dairy products, tremella, red dates, a stabilizer, a sweetening agent and coconut fiber fruit grains, and is characterized in that: according to mass fraction ratio:
dairy product: 350-450 parts;
white fungus: 16-18 parts;
red dates: 7-9 parts;
a stabilizer: 0.5-1.5 parts;
a sweetening agent: 16-18 parts;
coconut fiber fruit particles: 4-6 parts.
2. The red date yoghourt containing tremella as claimed in claim 1, wherein: the dairy product is fresh milk, the protein content of the fresh milk is more than three percent, and the fat content of the fresh milk is more than three percent.
3. The red date yoghourt containing tremella as claimed in claim 1, wherein: the stabilizer is gelatin, and the sweetener is sucrose.
4. A preparation method of red date yoghourt containing tremella is characterized by comprising the following steps: the preparation method comprises the following steps:
s1: soaking tremella in clear water, cleaning, draining water, cutting into pieces, decocting in a pot, decocting until the tremella is softened, and cooling for later use;
s2: cleaning fructus Jujubae with water, removing kernel of fructus Jujubae, placing the treated fructus Jujubae into a pan, adding water, heating the pan, cooking fructus Jujubae, filtering, extracting juice, and cooling;
s3: sequentially adding tremella, red date extracted juice, a stabilizer, a sweetener and coconut fiber fruit grains into a dairy product for mixing, and then sterilizing the mixed raw materials for five minutes at ninety-five ℃;
s4: cooling the sterilized mixture to forty-five ℃, then inoculating a leavening agent according to the amount of five percent, subpackaging and sealing under the aseptic condition, quickly transferring into a constant temperature incubator for fermentation culture after subpackaging of the fermentation culture, wherein the culture temperature is forty-two ℃, and when curd is observed to be good after three and half hours, transferring into a refrigerator at five ℃, and performing low-temperature fermentation for twenty-four hours, so that the yoghourt can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911020347.1A CN110999965A (en) | 2019-10-25 | 2019-10-25 | Red date yoghourt containing tremella and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911020347.1A CN110999965A (en) | 2019-10-25 | 2019-10-25 | Red date yoghourt containing tremella and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110999965A true CN110999965A (en) | 2020-04-14 |
Family
ID=70110873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911020347.1A Pending CN110999965A (en) | 2019-10-25 | 2019-10-25 | Red date yoghourt containing tremella and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110999965A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111742995A (en) * | 2020-07-02 | 2020-10-09 | 福建天天源生物科技有限公司 | Tremella milk product and production method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981814A (en) * | 2015-12-30 | 2016-10-05 | 合肥康龄养生科技有限公司 | Qi-tonifying white fungus yoghurt with red dates and production method thereof |
-
2019
- 2019-10-25 CN CN201911020347.1A patent/CN110999965A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981814A (en) * | 2015-12-30 | 2016-10-05 | 合肥康龄养生科技有限公司 | Qi-tonifying white fungus yoghurt with red dates and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111742995A (en) * | 2020-07-02 | 2020-10-09 | 福建天天源生物科技有限公司 | Tremella milk product and production method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |