CN111011492A - Fingered citron and Chinese yam frozen yogurt block and preparation method thereof - Google Patents
Fingered citron and Chinese yam frozen yogurt block and preparation method thereof Download PDFInfo
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- CN111011492A CN111011492A CN201911238861.2A CN201911238861A CN111011492A CN 111011492 A CN111011492 A CN 111011492A CN 201911238861 A CN201911238861 A CN 201911238861A CN 111011492 A CN111011492 A CN 111011492A
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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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Inorganic Chemistry (AREA)
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Abstract
The invention discloses a fingered citron and Chinese yam frozen yogurt block and a preparation method thereof. The formula comprises, by weight, 7.5-15 parts of fingered citron yam powder, 25-50 parts of skimmed milk powder, 7.5-15 parts of white granulated sugar, 0.18-0.36 part of lactobacillus powder, 6-12 parts of Shili frame, 0.5-1 part of dry sweet osmanthus and 15-30 parts of honey. The fingered citron and Chinese yam frozen yoghurt block prepared by the proportion is rich in nutrition, transparent in color and luster, moderate in sweetness, and capable of being stored in a frozen mode, and has the effects of tonifying spleen, replenishing qi, moistening lung and the like.
Description
Technical Field
The invention relates to the field of health-care food, in particular to a fingered citron and Chinese yam frozen yogurt block and a preparation method thereof.
Technical Field
The fingered citron yam belongs to flat yam, and is a unique agricultural cultivation variety in east China because underground tubers of the flat yam are large and palm-shaped. The fresh tuber contains mucoid, digestive ferment, etc. of polysaccharide protein component, and can prevent cardiovascular fat deposition and promote gastrointestinal digestion and absorption. More particularly, the yam is a natural slimming food. It contains enough fiber, and can produce satiety after eating, thereby controlling eating desire, and has higher nutritive value and medicinal value. The variety has unique flavor and good taste, and is deeply loved by people; also has effects of invigorating spleen, nourishing lung, invigorating kidney, eliminating dampness, replenishing vital essence, invigorating qi, promoting digestion, strengthening body constitution, replenishing kidney essence, replenishing lung essence, relieving cough, reducing blood sugar and preventing cardiovascular disease, and is a good food for diabetes patients.
Honey is produced by using honey extracted from flowers of flowering plants by insect bees in honeycomb, is a natural food, tastes sweet, contains monosaccharide, can be absorbed by human bodies without being digested, has good health care effect on children, women and particularly the old, and is called as 'milk for the old'. The honey contains various vitamins, minerals and amino acids in addition to glucose and fructose, and is very beneficial to human body.
The dry sweet osmanthus is a dry product obtained after sun-curing fresh sweet osmanthus, the substance can be used as a medicine and can also be drunk as scented tea, various medicinal and health-care effects exist, the fragrance of the dry sweet osmanthus is attractive, the dry sweet osmanthus can be used for preparing various foods, the dry sweet osmanthus can be used as a medicine, the dry sweet osmanthus has various effects of warming and invigorating yang qi, expelling toxin, relieving cough and reducing sputum and the like, the dry sweet osmanthus can also play an important role in nourishing yin and lung after being eaten frequently, and can be used for treating various adverse symptoms such as human cough, tracheitis, unsmooth qi and the like.
Most of yogurt blocks in the market are fruity yogurt blocks, the ingredients are too single, the nutrition loss is too much during the preparation, and the nutrition required by a human body cannot be well provided. Compared with most of yogurt blocks on the market, the fingered citron and yam frozen yogurt block has the advantages that fingered citron and yam powder replaces fruits to enable the fruits to be rich in dietary fibers, and raw materials such as honey and dried sweet osmanthus are added into the fingered citron and yam frozen yogurt block, so that the fingered citron and yam frozen yogurt block has various nutrient elements necessary for a human body, and is a food suitable for people of all ages.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the fingered citron and Chinese yam frozen yoghurt block which has rich nutrition, soft and dense mouthfeel, long aftertaste, light Chinese yam flavor and sweet osmanthus fragrance and the preparation method thereof.
In a first aspect, the invention provides a fingered citron and Chinese yam frozen yogurt block, which is characterized in that: the feed comprises the following raw materials in parts by weight: 7.5-15 parts of fingered citron yam powder, 25-50 parts of skimmed milk powder, 7.5-15 parts of white granulated sugar, 0.18-0.36 part of lactobacillus powder, 6-12 parts of Shili frame, 0.5-1 part of dry sweet osmanthus and 15-30 parts of honey.
The preferable scheme comprises the following raw materials in parts by weight: 7.5 parts of fingered citron yam powder, 25 parts of skimmed milk powder, 7.5 parts of white granulated sugar, 0.18 part of lactobacillus powder, 6 parts of Shili rack, 0.5 part of dry sweet osmanthus and 15 parts of honey.
In a second aspect, the invention provides a method for preparing the fingered citron and Chinese yam frozen yogurt block, which is characterized in that: preparing raw materials according to the following parts by mass: 7.5-15 parts of fingered citron yam powder, 25-50 parts of skimmed milk powder, 7.5-15 parts of white granulated sugar, 0.18-0.36 part of lactobacillus powder, 6-12 parts of Shili frame, 0.5-1 part of dry sweet osmanthus and 15-30 parts of honey. The method comprises the following specific steps:
(1) selecting fresh and full fingered citron Chinese yam without plant diseases and insect pests and mechanical damage, cleaning, boiling for 10-15min, peeling, cleaning, slicing, putting into a 50 ℃ oven for drying, pulverizing into powder by a pulverizer after drying, sieving by a 60-mesh sieve, and storing a finished product freshness protection package for later use;
(2) homogenizing 25-50 parts of skimmed milk powder and 30-60 parts of drinking water at 40-50 ℃ for 1-2.5 min by using a homogenizer to obtain milk;
(3) adding 150-300 parts of drinking water at the temperature of 80-90 ℃ into milk, adding 7.5-15 parts of bergamot yam powder and 7.5-15 parts of white granulated sugar, and uniformly stirring and mixing to obtain sweet milk added with the bergamot yam powder;
(4) cooling to 40-50 ℃, adding 0.18-0.36 part of lactobacillus powder, uniformly mixing, standing for 5-10 min, subpackaging into glass yogurt bottles, and sealing;
(5) putting the filled yoghourt into a temperature control cabinet, fermenting for 6-10 h at the temperature of 36-42 ℃, and stopping fermentation when the yoghourt basically reaches a solidification state;
(6) after-ripening the fermented yoghourt for 8-15 h at the temperature of 4-8 ℃;
(7) pouring yoghourt into a flat base, adding 15-30 parts of honey, uniformly stirring, dicing the refrigerated sliced chocolate frame, spreading a layer of 6-12 parts of diced chocolate frame and 0.5-1 part of dried sweet osmanthus on the surface layer of the yoghourt, covering a preservative film on the plate, putting the plate into a refrigerator, freezing for 3 hours, and hardening;
(8) and (4) cutting the frozen Chinese yam yoghourt into blocks to obtain finished products of the fingered citron Chinese yam frozen yoghourt blocks.
Preferably: the sugar is white granulated sugar, and the milk is illite skimmed milk powder.
The fingered citron and Chinese yam frozen yoghurt block prepared according to the steps is rich in nutrition, transparent in color and luster, moderate in sweetness, light in sweet osmanthus fragrance, capable of being stored in a frozen mode, and capable of strengthening spleen, tonifying qi, moistening lung, moistening skin and the like.
The frozen bergamot yam yogurt block disclosed by the invention has the main functions as follows:
the frozen bergamot and yam yoghurt block contains honey which is rich in nutrition, can protect the liver, promote sleep and enhance resistance, and is a good choice for insomnia people.
The fingered citron and yam frozen yoghurt block which is the main raw material has a large amount of starch, protein and a plurality of vitamins and has various effects of strengthening the spleen, tonifying the lung, replenishing vital essence, nourishing the stomach and the like. The added dry sweet osmanthus has the effects of tonifying qi, relieving cough and reducing sputum.
The invention has the following advantages and effects:
(1) the fingered citron Chinese yam is used as a main raw material, and the dried sweet osmanthus, honey and the like are used as auxiliary materials, so that the preparation method is simple;
(2) according to the invention, the fingered citron Chinese yam is dried and powdered, so that the influence of the fingered citron Chinese yam on the color of the yoghourt is reduced, and the special smell of the fingered citron Chinese yam is reduced;
(3) the fingered citron and Chinese yam frozen yoghourt block disclosed by the invention is fragrant and sweet in taste and unique in flavor. The fingered citron, the Chinese yam, the honey and the dried sweet osmanthus have various effects, and the product can effectively promote digestion, relieve cough and reduce sputum and supplement vitamins required by a human body.
The frozen bergamot and Chinese yam yoghurt block prepared by the process steps of the invention has rich nutrition, thick mouthfeel and long aftertaste, and has light Chinese yam flavor and sweet osmanthus fragrance.
Detailed description of the invention
The present invention is further described in detail with reference to the following specific examples.
Example 1
(1) Selecting fresh and full fingered citron Chinese yam without plant diseases and insect pests and mechanical damage, cleaning, boiling for 10-15min, peeling, cleaning, slicing, putting into a 50 ℃ oven for drying, pulverizing into powder by a pulverizer after drying, sieving by a 60-mesh sieve, and storing a finished product freshness protection package for later use;
(2) homogenizing 25 parts of skimmed milk powder and 30 parts of drinking water at 40-50 ℃ for 1-2.5 min by using a homogenizer to obtain milk;
(3) adding 150 parts of drinking water at the temperature of 80-90 ℃ into the stirred milk, adding 7.5 parts of fingered citron yam powder and 7.5 parts of white granulated sugar, and uniformly stirring and mixing to obtain sweet milk added with the yam powder;
(4) cooling to 40-50 ℃, adding 0.18 part of lactobacillus powder, uniformly mixing, standing for 5-10 min, subpackaging into glass yogurt bottles, and sealing;
(5) putting the filled yoghourt into a temperature control cabinet, fermenting for 6-10 h at the temperature of 36-42 ℃, and stopping fermentation when the yoghourt basically reaches a solidification state;
(6) after-ripening the fermented yoghourt for 8-15 h at the temperature of 4-8 ℃;
(7) pouring yoghourt into a flat base, adding 15 parts of honey, uniformly stirring, dicing the refrigerated sliced chocolate frame, spreading 6 parts of diced chocolate frame and 0.5 part of dried sweet osmanthus on the surface layer of the yoghourt, covering a preservative film on the plate, putting the plate into a refrigerator, freezing for 3 hours and hardening;
(8) and (4) cutting the frozen Chinese yam yoghourt into blocks to obtain finished products of the fingered citron Chinese yam frozen yoghourt blocks.
Example 2
(1) Selecting fresh and full fingered citron Chinese yam without plant diseases and insect pests and mechanical damage, cleaning, boiling for 10-15min, peeling, cleaning, slicing, putting into a 50 ℃ oven for drying, pulverizing into powder by a pulverizer after drying, sieving by a 60-mesh sieve, and storing a finished product freshness protection package for later use;
(2) homogenizing 40 parts of skimmed milk powder and 48 parts of drinking water at 40-50 ℃ for 1-2.5 min by using a homogenizer to obtain milk;
(3) adding 240 parts of drinking water at the temperature of 80-90 ℃ into the stirred milk, adding 12 parts of bergamot yam powder and 12 parts of white granulated sugar, and uniformly stirring and mixing to obtain sweet milk added with the bergamot yam powder;
(4) cooling to 40-50 ℃, adding 0.28 part of lactobacillus powder, uniformly mixing, standing for 5-10 min, subpackaging into glass yogurt bottles, and sealing;
(5) putting the filled yoghourt into a temperature control cabinet, fermenting for 6-10 h at the temperature of 36-42 ℃, and stopping fermentation when the yoghourt basically reaches a solidification state;
(6) after-ripening the fermented yoghourt for 8-15 h at the temperature of 4-8 ℃;
(7) pouring yoghourt into a flat bottom plate, adding 24 parts of honey, uniformly stirring, dicing the refrigerated sliced chocolate frame, spreading 9.6 parts of diced chocolate frame and 0.8 part of dried sweet osmanthus on the surface layer of the yoghourt, covering a preservative film on the plate, putting the plate into a refrigerator, freezing for 3 hours and hardening;
(8) and (4) cutting the frozen Chinese yam yoghourt into blocks to obtain finished products of the fingered citron Chinese yam frozen yoghourt blocks.
Example 3
(1) Selecting fresh and full fingered citron Chinese yam without plant diseases and insect pests and mechanical damage, cleaning, boiling for 10-15min, peeling, cleaning, slicing, putting into a 50 ℃ oven for drying, pulverizing into powder by a pulverizer after drying, sieving by a 60-mesh sieve, and storing a finished product freshness protection package for later use;
(2) homogenizing 50 parts of skimmed milk powder and 60 parts of drinking water at 40-50 ℃ for 1-2.5 min by using a homogenizer to obtain milk;
(3) adding 300 parts of drinking water at the temperature of 80-90 ℃ into the stirred milk, adding 15 parts of the bergamot yam flour and 15 parts of white granulated sugar, and uniformly stirring and mixing to obtain sweet milk added with the bergamot yam flour;
(4) cooling to 40-50 ℃, adding 0.36 part of lactobacillus powder, uniformly mixing, standing for 5-10 min, subpackaging into glass yogurt bottles, and sealing;
(5) putting the filled yoghourt into a temperature control cabinet, fermenting for 6-10 h at the temperature of 36-42 ℃, and stopping fermentation when the yoghourt basically reaches a solidification state;
(6) after-ripening the fermented yoghourt for 8-15 h at the temperature of 4-8 ℃;
(7) pouring yoghourt into a flat base, adding 30 parts of honey, uniformly stirring, dicing the refrigerated sliced chocolate frame, spreading 12 parts of diced chocolate frame and 1 part of dried sweet osmanthus on the surface layer of the yoghourt, covering a preservative film on the plate, putting the plate into a refrigerator, freezing for 3 hours, and hardening;
(8) and (4) cutting the frozen Chinese yam yoghourt into blocks to obtain the finished frozen Chinese yam yoghourt block.
Sensory evaluation
The samples were randomly supplied to 8 persons using the sensory evaluation shown in table 1 as a standard, and the sensory evaluation was performed on the above cases to obtain sensory evaluation scores shown in table 2. The fingered citron and Chinese yam frozen yogurt block prepared by the method has higher sensory evaluation score and is a delicious food.
TABLE 1 sensory evaluation criteria
Table 2 sensory evaluation scores for examples 1, 2 and 3
Claims (3)
1. A frozen bergamot yam yogurt block is characterized in that: the feed comprises the following raw materials in parts by weight: 7.5-15 parts of fingered citron yam powder, 25-50 parts of skimmed milk powder, 7.5-15 parts of white granulated sugar, 0.18-0.36 part of lactobacillus powder, 6-12 parts of Shili frame, 0.5-1 part of dry sweet osmanthus and 15-30 parts of honey.
2. The bergamot yam frozen yogurt block as claimed in claim 1, characterized in that: the feed comprises the following raw materials in parts by weight: 7.5 parts of fingered citron yam powder, 25 parts of skimmed milk powder, 7.5 parts of white granulated sugar, 0.18 part of lactobacillus powder, 6 parts of Shili rack, 0.5 part of dry sweet osmanthus and 15 parts of honey.
3. A method of preparing the bergamot yam frozen yogurt block of claim 1, characterized in that: preparing raw materials according to the following parts by mass: 7.5-15 parts of fingered citron yam powder, 25-50 parts of skimmed milk powder, 7.5-15 parts of white granulated sugar, 0.18-0.36 part of lactobacillus powder, 6-12 parts of Shili frame, 0.5-1 part of dry sweet osmanthus and 15-30 parts of honey; the method comprises the following specific steps:
(1) selecting fresh and full fingered citron Chinese yam without plant diseases and insect pests and mechanical damage, cleaning, boiling for 10-15min, peeling, cleaning, slicing, putting into a 50 ℃ oven for drying, pulverizing into powder by a pulverizer after drying, sieving by a 60-mesh sieve, and storing a finished product freshness protection package for later use;
(2) homogenizing the skimmed milk powder and drinking water at 40-50 ℃ for 1-2.5 min by using a homogenizer to obtain milk;
(3) adding drinking water at 80-90 ℃ into milk, adding the bergamot yam powder and white granulated sugar, and uniformly stirring and mixing to obtain sweet milk added with the bergamot yam powder;
(4) cooling to 40-50 ℃, adding lactobacillus powder, uniformly mixing, standing for 5-10 min, subpackaging into glass yogurt bottles, and sealing;
(5) putting the filled yoghourt into a temperature control cabinet, fermenting for 6-10 h at the temperature of 36-42 ℃, and stopping fermentation when the yoghourt basically reaches a solidification state;
(6) after-ripening the fermented yoghourt for 8-15 h at the temperature of 4-8 ℃;
(7) pouring yogurt into a flat base, adding honey, stirring uniformly, dicing the refrigerated sliced chocolate frame, spreading a layer of diced chocolate frame and dry sweet osmanthus on the surface layer of the yogurt, covering a preservative film on the plate, putting into a refrigerator, freezing for 3h, and hardening;
(8) and (4) cutting the frozen Chinese yam yoghourt into blocks to obtain finished products of the fingered citron Chinese yam frozen yoghourt blocks.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
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Application publication date: 20200417 |