CN111194777A - Quinoa yoghourt and preparation method thereof - Google Patents
Quinoa yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN111194777A CN111194777A CN201811371203.6A CN201811371203A CN111194777A CN 111194777 A CN111194777 A CN 111194777A CN 201811371203 A CN201811371203 A CN 201811371203A CN 111194777 A CN111194777 A CN 111194777A
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- Prior art keywords
- quinoa
- preparation
- dairy product
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Classifications
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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
Abstract
The invention relates to quinoa yoghourt and a preparation method thereof. The product of the invention contains various probiotics, contains rich lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances with high nutrient content, has the effects of balanced nutrition supplement, body function enhancement, physique restoration, immunity and endocrine regulation, body stress capacity improvement, disease prevention, cancer resistance, weight reduction, auxiliary treatment and the like, is suitable for all groups to eat, and is particularly suitable for chronic diseases such as hyperglycemia, hypertension, hyperlipidemia, heart disease and the like, and special physique and irregular life groups such as infants, pregnant and lying-in women, children, students, old people and the like.
Description
Technical Field
The invention relates to a yoghourt and a preparation method thereof, in particular to a health-care yoghourt containing quinoa wheat pulp and a preparation method thereof.
Background
Quinoa is a whole-grain full-nutrition complete-protein alkaline food, embryos account for 30% of seeds, and has nutritional activity, the protein content of high-quality quinoa is up to 16% -22% (20% of beef), the quinoa is equivalent to milk powder and meat in quality and rich in various amino acids, wherein 9 essential amino acids necessary for a human body are contained, the quinoa is suitable in proportion and easy to absorb, particularly the quinoa is rich in lysine which is deficient in plants, minerals such as calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and the like are high in nutrition content, unsaturated fatty acids, flavonoids, B vitamins, E vitamins, choline, betaine, folic acid, α -linolenic acid, β -glucan and the like are rich in beneficial compounds, the dietary cellulose content is up to 7.1%, cholesterol is 0, the quinoa is free of gluten, low in fat, low in calorie (305 kcal/100 g), and low in blood sugar (GI value is 35 and GI standard is 55), and the quinoa food is almost the most excellent in common.
Disclosure of Invention
The invention aims to solve the problems and provides quinoa yoghourt with a health-care function so as to meet the daily requirements of people.
Quinoa yoghourt and a preparation method thereof are characterized by comprising the following specific steps: the dairy product is prepared by lactic acid fermentation of 70-90 parts by weight of dairy product, 1-10 parts by weight of stabilizer, 2-8 parts by weight of sucrose, 5-15 parts by weight of quinoa and a proper amount of strain, and the preparation process is as follows:
a. pretreatment of raw materials: selecting fresh quinoa, and processing with a colloid mill to obtain quinoa mash for later use;
b. blending: dissolving stabilizer and sucrose with a small amount of dairy product, adding the rest dairy product and quinoa slurry, and mixing;
c. homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/65 deg.C, and sterilizing at 121 deg.C for 5 s;
d. fermentation: cooling the material to 40-45 ℃, inoculating 200 and 270u of strain, fermenting at the constant temperature of 42 ℃, and controlling the acidity at the fermentation end point to be 65-72 DEG T;
e. and (3) refrigerating: cooling the fermented yogurt to below 10 deg.C, and storing at 2-4 deg.C.
The dairy product is fresh milk, the fat content of the dairy product is more than or equal to 3.1 percent, the protein content of the dairy product is more than or equal to 2.95 percent, and the non-fat milk solid content of the dairy product is more than or equal to 8.1 percent.
The stabilizer is prepared from CMC and pectin according to the weight ratio of 2: 1 by weight ratio.
The strains are streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus according to the ratio of 1: 2: 1 by weight ratio.
The yoghourt has the advantages of 1) sour and sweet taste and pure flavor, and 2) the yoghourt contains abundant lysine, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other mineral substances with high nutrient content, and is rich in unsaturated fatty acid, flavonoid, B vitamins, E vitamins, choline, betaine, folic acid, α -linolenic acid, β -glucan and other beneficial compounds, and has the effects of balanced nutrition supplement, body function enhancement, body condition restoration, immunity and endocrine regulation, body stress capacity improvement, disease prevention, cancer resistance, weight reduction, adjuvant therapy and the like.
The present invention will be further described with reference to specific embodiments, but the scope of the invention as claimed is not limited to the following embodiments.
The specific implementation mode is as follows:
example 1:
the quinoa yoghourt comprises the following components in parts by weight:
dairy product 70 parts
6 portions of stabilizer
8 portions of cane sugar
Chenopodium quinoa willd 15 parts
The proper amount of the strains is added,
the preparation process comprises the following steps:
a. pretreatment of raw materials: selecting fresh quinoa, and processing with a colloid mill to obtain quinoa mash for later use;
b. blending: dissolving stabilizer and sucrose with a small amount of dairy product, adding the rest dairy product and quinoa slurry, and mixing;
c. homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/65 deg.C, and sterilizing at 121 deg.C for 5 s;
d. fermentation: cooling the material to 40-45 deg.C, inoculating 200u strain, fermenting at 42 deg.C, and controlling the acidity at the fermentation end point at 65-72 deg.C T;
e. and (3) refrigerating: cooling the fermented yogurt to below 10 deg.C, and storing at 2-4 deg.C.
The dairy product in the raw material is fresh milk, the fat content of the milk is more than or equal to 3.1 percent, the protein is more than or equal to 2.95 percent, and the non-fat milk solid is more than or equal to 8.1 percent; the stabilizer is prepared from CMC and pectin according to the weight ratio of 2: 1, mixing; the strains are streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus according to the ratio of 1: 2: 1 by weight ratio.
Example 2:
the quinoa yoghourt comprises the following components in parts by weight:
dairy product 80 parts
5 portions of stabilizer
5 portions of cane sugar
Chenopodium quinoa 10 parts
The proper amount of the strains is added,
the preparation process comprises the following steps:
a. pretreatment of raw materials: selecting fresh quinoa, and processing with a colloid mill to obtain quinoa mash for later use;
b. blending: dissolving stabilizer and sucrose with a small amount of dairy product, adding the rest dairy product and quinoa slurry, and mixing;
c. homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/65 deg.C, and sterilizing at 121 deg.C for 5 s;
d. fermentation: cooling the material to 40-45 ℃, inoculating 250u of strain, fermenting at constant temperature of 42 ℃, and controlling the acidity at the fermentation end point to be 72 DEG T;
e. and (3) refrigerating: cooling the fermented yogurt to below 10 deg.C, and storing at 2-4 deg.C.
The dairy product in the raw material is fresh milk, the fat content of the milk is more than or equal to 3.1 percent, the protein is more than or equal to 2.95 percent, and the non-fat milk solid is more than or equal to 8.1 percent; the stabilizer is prepared from CMC and pectin according to the weight ratio of 2: 1, mixing; the strains are streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus acidophilus according to the ratio of 1: 2: 1 by weight ratio.
Claims (4)
1. Quinoa yoghourt and a preparation method thereof are characterized by comprising the following specific steps: the dairy product is prepared by lactic acid fermentation of 70-90 parts by weight of dairy product, 1-10 parts by weight of stabilizer, 2-8 parts by weight of sucrose, 5-15 parts by weight of quinoa and a proper amount of strain, and the preparation process is as follows:
a. pretreatment of raw materials: selecting fresh quinoa, and processing with a colloid mill to obtain quinoa mash for later use;
b. blending: dissolving stabilizer and sucrose with a small amount of dairy product, adding the rest dairy product and quinoa slurry, and mixing;
c. homogenizing and sterilizing: homogenizing the mixed raw materials at 20MPa/65 deg.C, and sterilizing at 121 deg.C for 5 s;
d. fermentation: cooling the material to 40-45 ℃, inoculating 200 and 270u of strain, fermenting at the constant temperature of 42 ℃, and controlling the acidity at the fermentation end point to be 65-72 DEG T;
e. and (3) refrigerating: cooling the fermented yogurt to below 10 deg.C, and storing at 2-4 deg.C.
2. The quinoa yogurt and the preparation method thereof according to claim 1, wherein the dairy product is fresh milk, and the fat content is not less than 3.1%, the protein is not less than 2.95%, and the non-fat milk solid is not less than 8.1%.
3. The quinoa yogurt and the preparation method thereof according to claim 1, wherein the stabilizer is prepared from CMC and pectin according to the ratio of 2: 1 by weight ratio.
4. The quinoa yogurt and the preparation method thereof according to claim 1, wherein the bacterial species are Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus in a ratio of 1: 2: 1 by weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371203.6A CN111194777A (en) | 2018-11-18 | 2018-11-18 | Quinoa yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811371203.6A CN111194777A (en) | 2018-11-18 | 2018-11-18 | Quinoa yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194777A true CN111194777A (en) | 2020-05-26 |
Family
ID=70741195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811371203.6A Withdrawn CN111194777A (en) | 2018-11-18 | 2018-11-18 | Quinoa yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111194777A (en) |
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2018
- 2018-11-18 CN CN201811371203.6A patent/CN111194777A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200526 |
|
| WW01 | Invention patent application withdrawn after publication |