CN111213717A - Preparation method of sweet osmanthus yogurt - Google Patents

Abstract

The invention discloses a preparation method of sweet osmanthus yoghourt, which is characterized by comprising the following raw materials in parts by weight: 40-50 parts of milk, 5-10 parts of sweet osmanthus, 10-15 parts of white granulated sugar, 0.2-0.5 part of strain and 10-20 parts of oat juice. The sweet osmanthus yoghourt beverage prepared by the method has the advantages of uniform curd state, mellow taste, fresh ginger fragrance, oat fragrance, slightly spicy mouthfeel and rich nutrition, and is a health-care beverage suitable for both the old and the young.

Description

Preparation method of sweet osmanthus yogurt

Technical Field

The invention relates to a preparation method of sweet osmanthus yoghourt, and belongs to the field of yoghourt preparation.

Background

Osmanthus fragrans is a commonly known name of a plurality of Chinese lutes, represents a species of Olea, also called cinnamomum japonicum, is evergreen shrub or arborescent in the family of Oleaceae, is thin in hard mass and skin, long and elliptical in leaf, sharp in end, opposite and not withered in winter. The peanut leaves have large gardening varieties, and the most representative ones are Jingui, Yingui, Dangui and laurel, etc. The osmanthus fragrans is one of ten traditional flowers in China, integrates greening, beautifying and perfuming, is an excellent garden tree species with both appreciation and practicality, is clean and dust-free, can be used for preventing the deep energy from overflowing, and is worthy of one. The famous flower is deeply loved by Chinese people from ancient times and is regarded as a traditional famous flower. The osmanthus tea prepared by taking the osmanthus as the raw material is a special Chinese tea, has soft aroma and delicious taste, and is popular with the public.

The lactic acid product contains a large amount of lactic acid bacteria and catabolite thereof, so that the survival of other harmful mixed bacteria in the stomach and intestine can be inhibited, the digestion is promoted, the diseases are prevented and treated, and the health is improved. Therefore, the osmanthus fragrans added into the milk has double nutrition and health care effects of the ginger and the yoghourt, and the oat is rich in dietary fiber, has the effect of clearing intestinal garbage, acts on human intestinal health together, and supplements nutrition.

Disclosure of Invention

The invention aims to provide the yoghourt which is smooth and mellow in taste and has the fragrance of ginger and oat.

1. A preparation method of sweet osmanthus yoghourt is characterized in that the raw materials are mixed according to the following parts by weight:

40-50 parts of milk, namely,

5-10 parts of sweet-scented osmanthus,

10-15 parts of white granulated sugar,

0.2 to 0.5 portion of strain,

10-20 parts of oat juice;

the processing technology is as follows:

1) selecting raw materials, removing impurities from oat, cleaning ginger, peeling, and cutting into blocks;

2) adding purified water into rhizoma Zingiberis recens, squeezing, filtering to obtain residue, soaking in equal amount of water, squeezing, mixing the two juices, standing for 2-3 hr, and filtering to obtain flos Osmanthi Fragrantis;

3) crushing oat into powder, adding water, adding diastase into the water and oat powder at a ratio of 4:1 at 65 deg.C and pH of 4.2 for saccharification, soaking in constant temperature water for 3-4 hr, and filtering to obtain clarified oat juice;

4) heating the filtered milk to about 65 ℃, adding a proper amount of white granulated sugar, sweet osmanthus and oat juice, heating to 90 ℃, and sterilizing;

5) quickly cooling the sterilized mixed milk to 40-45 ℃, adding a leavening agent, and uniformly stirring;

6) filling, fermenting in constant temperature incubator at 42 deg.C for 3.5-4 hr, solidifying, refrigerating at 0-4 deg.C, and packaging.

2. The osmanthus fragrans yoghurt drink according to claim 1, wherein the starter is a mixture of lactobacillus bulgaricus and streptococcus thermophilus in a ratio of 1: 1.

The specific implementation mode is as follows:

the invention will be further explained and illustrated with reference to specific embodiments.

Example 1

1. The sweet osmanthus yoghourt beverage is characterized in that the raw materials are mixed according to the following parts by weight:

45 parts of milk, namely, 45 parts of milk,

9 parts of sweet-scented osmanthus,

12 parts of white granulated sugar (12 parts),

0.2 part of a strain,

18 parts of oat juice;

the processing technology is as follows:

1) selecting raw materials, removing impurities from oat, cleaning ginger, peeling, and cutting into blocks;

2) adding purified water into rhizoma Zingiberis recens, squeezing, filtering to obtain residue, soaking in equal amount of water, squeezing, mixing the two juices, standing for 2-3 hr, and filtering to obtain flos Osmanthi Fragrantis;

3) crushing oat into powder, adding water, adding diastase into the water and oat powder at a ratio of 4:1 at 65 deg.C and pH of 4.2 for saccharification, soaking in constant temperature water for 3-4 hr, and filtering to obtain clarified oat juice;

4) heating the filtered milk to about 65 ℃, adding a proper amount of white granulated sugar, sweet osmanthus and oat juice, heating to 90 ℃, and sterilizing;

5) quickly cooling the sterilized mixed milk to 40-45 ℃, adding a leavening agent, and uniformly stirring;

6) filling, fermenting in constant temperature incubator at 42 deg.C for 3.5-4 hr, solidifying, refrigerating at 0-4 deg.C, and packaging.

2. The osmanthus fragrans yoghurt drink according to claim 1, wherein the starter is a mixture of lactobacillus bulgaricus and streptococcus thermophilus in a ratio of 1: 1.

Example 2

1. The sweet osmanthus yoghourt beverage is characterized in that the raw materials are mixed according to the following parts by weight:

50 parts of milk, namely milk powder,

10 parts of sweet-scented osmanthus,

15 parts of white granulated sugar, namely,

0.3 part of a strain,

20 parts of oat juice;

the processing technology is as follows:

1) selecting raw materials, removing impurities from oat, cleaning ginger, peeling, and cutting into blocks;

2) adding purified water into rhizoma Zingiberis recens, squeezing, filtering to obtain residue, soaking in equal amount of water, squeezing, mixing the two juices, standing for 2-3 hr, and filtering to obtain flos Osmanthi Fragrantis;

3) crushing oat into powder, adding water, adding diastase into the water and oat powder at a ratio of 4:1 at 65 deg.C and pH of 4.2 for saccharification, soaking in constant temperature water for 3-4 hr, and filtering to obtain clarified oat juice;

4) heating the filtered milk to about 65 ℃, adding a proper amount of white granulated sugar, sweet osmanthus and oat juice, heating to 90 ℃, and sterilizing;

5) quickly cooling the sterilized mixed milk to 40-45 ℃, adding a leavening agent, and uniformly stirring;

6) filling, fermenting in constant temperature incubator at 42 deg.C for 3.5-4 hr, solidifying, refrigerating at 0-4 deg.C, and packaging.

2. The osmanthus fragrans yoghurt drink according to claim 1, wherein the starter is a mixture of lactobacillus bulgaricus and streptococcus thermophilus in a ratio of 1: 1.

Claims (2)

1. A preparation method of sweet osmanthus yoghourt is characterized in that the raw materials are mixed according to the following parts by weight:

40-50 parts of milk, namely,

5-10 parts of sweet-scented osmanthus,

10-15 parts of white granulated sugar,

0.2 to 0.5 portion of strain,

10-20 parts of oat juice;

the processing technology is as follows:

1) selecting raw materials, removing impurities from oat, cleaning ginger, peeling, and cutting into blocks;

2) adding purified water into rhizoma Zingiberis recens, squeezing, filtering to obtain residue, soaking in equal amount of water, squeezing, mixing the two juices, standing for 2-3 hr, and filtering to obtain flos Osmanthi Fragrantis;

3) crushing oat into powder, adding water, adding diastase into the water and oat powder at a ratio of 4:1 at 65 deg.C and pH of 4.2 for saccharification, soaking in constant temperature water for 3-4 hr, and filtering to obtain clarified oat juice;

4) heating the filtered milk to about 65 ℃, adding a proper amount of white granulated sugar, sweet osmanthus and oat juice, heating to 90 ℃, and sterilizing;

5) quickly cooling the sterilized mixed milk to 40-45 ℃, adding a leavening agent, and uniformly stirring;

filling, fermenting in constant temperature incubator at 42 deg.C for 3.5-4 hr, solidifying, refrigerating at 0-4 deg.C, and packaging.

2. The osmanthus fragrans yoghurt drink according to claim 1, wherein the starter is a mixture of lactobacillus bulgaricus and streptococcus thermophilus in a ratio of 1: 1.