CN116508839A - Method for preparing astragalus yogurt - Google Patents
Method for preparing astragalus yogurt Download PDFInfo
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- CN116508839A CN116508839A CN202310094750.9A CN202310094750A CN116508839A CN 116508839 A CN116508839 A CN 116508839A CN 202310094750 A CN202310094750 A CN 202310094750A CN 116508839 A CN116508839 A CN 116508839A
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- Prior art keywords
- astragalus
- sampling
- water
- mixture
- yogurt
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- 241001061264 Astragalus Species 0.000 title claims abstract description 53
- 235000006533 astragalus Nutrition 0.000 title claims abstract description 53
- 210000004233 talus Anatomy 0.000 title claims abstract description 53
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims description 8
- 238000005070 sampling Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000001514 detection method Methods 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 239000003814 drug Substances 0.000 claims abstract description 9
- 238000011081 inoculation Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 24
- 239000009636 Huang Qi Substances 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000012360 testing method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 8
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 8
- 238000002372 labelling Methods 0.000 claims description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 8
- 239000011707 mineral Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940107666 astragalus root Drugs 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000011835 investigation Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 239000002893 slag Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000003672 processing method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000035882 stress Effects 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention provides a preparation method of astragalus yoghurt, which belongs to the field of astragalus yoghurt preparation, and comprises the following specific steps of raw material preparation; processing astragalus; mixing the raw materials, cleaning, slicing, soaking, crushing, steaming, filtering and storing; sterilizing at high temperature; inoculating; fermenting; sampling detection, sterilization step sampling, inoculation step sampling and fermentation step sampling. The reasonable preparation method provided by the invention has the advantages that the medicine property inside the astragalus can be fully and flexibly changed by soaking the sliced astragalus, and then the medicine property of the astragalus can be fully dissolved in water by matching with the subsequent steaming step, so that the effect is better when the astragalus is prepared into the yoghourt, the astragalus slag is filtered out and then concentrated, the slag is prevented from being contained in the yoghourt, and the edible taste of the astragalus yoghourt is further improved.
Description
Technical Field
The invention belongs to the technical field of astragalus yogurt production, and particularly relates to a production method of astragalus yogurt.
Background
Astragalus, also called astragalus, has the functions of enhancing immunity, protecting liver, promoting urination, resisting aging and stress, reducing blood pressure and resisting bacteria, and the yoghurt is prepared by taking fresh milk or milk powder as a raw material, pasteurizing, adding beneficial bacteria (a starter) into the milk, fermenting, cooling and filling to obtain a milk product, wherein the drug property of the astragalus cannot be fully dissolved in the production process, the preparation process cannot be traced, and problems cannot be found in time.
Disclosure of Invention
In order to solve the technical problems, the invention provides a manufacturing method of astragalus yoghurt, which specifically comprises the following steps:
step one: raw material preparation: astragalus root, milk powder, pure gum, xanthan gum, streptococcus thermophilus, lactobacillus bulgaricus and mineral water;
step two: the astragalus root processing method specifically comprises the following operation steps:
the first step: cleaning and slicing: cleaning radix astragali, peeling, air drying in shade, and cutting into pieces of radix astragali of about one millimeter;
and a second step of: soaking and crushing: soaking radix astragali in warm water for 1-2 hr, and pulverizing in pulverizer;
and a third step of: and (3) cooking and filtering: pouring the crushed astragalus water into a steaming device for heating, filtering the astragalus water, and completely separating the astragalus residues on the inner side;
fourth step: and (3) filtering and storing: concentrating radix astragali water in a traditional Chinese medicine concentrator to obtain a viscous extract;
step three: mixing the raw materials: mixing radix astragali extract, milk powder, mineral water, pure gum and xanthan gum according to the weight ratio of 0.5:1:8:0.1: mixing together in a proportion of 0.4, homogenizing twice under the conditions of a homogenizing pressure of 31 megapascals to 35 megapascals and a temperature of 57 degrees to 60 degrees;
step four: and (3) high-temperature sterilization: placing the homogenized mixture into high-temperature sterilization equipment, and sterilizing for 15 minutes at 121 ℃ or 40 minutes at 116 ℃ by cooling and regulating;
step five: inoculating: preparing streptococcus thermophilus and lactobacillus bulgaricus according to a proportion, sterilizing, cooling to below 45 ℃ and inoculating;
step six: fermentation: fermenting at 42-45 deg.c for 500 min, and then holding at 3-4 deg.c for 15-17 hr;
step seven: the sampling detection specifically comprises the following operation steps:
the first step: sampling in a sterilization step: after the mixture is sterilized, sampling the mixture by using a sampling tool, then placing the mixture into a testing device for testing, and labeling and archiving a test result;
and a second step of: sampling in the inoculation step: sampling the inoculated mixture by using a sampling tool, then placing the mixture under a microscope to observe the inoculation state, and labeling and archiving the result;
and a third step of: sampling in the fermentation step: and the sampling tools are used for sampling the yoghurt after the two times of fermentation respectively, and the yoghurt is respectively sent into detection equipment for detection, and the result is labeled and archived as well, so that the subsequent investigation is facilitated.
Preferably, in the second step, the temperature of warm water in the soaking and crushing in the second step is 30-50 ℃, and the crushing time is 3-5 minutes.
Preferably, in the second step, the steaming time in the third step of steaming and filtering is 15 minutes to 30 minutes, so that the radix astragali essence is completely mixed into the radix astragali water.
Preferably, in the seventh step, the detection results are bound together, and each batch of astragalus yoghurt is followed for subsequent processing, so that the subsequent quality inspector can conveniently inspect.
Compared with the prior art, the invention has the following beneficial effects: the preparation method of the astragalus yoghurt is widely applied to the field of astragalus yoghurt preparation. The invention provides a reasonable manufacturing method, the medicine property inside the astragalus can be fully and flexibly changed by soaking the astragalus after slicing, and then the medicine property of the astragalus can be fully dissolved in water by matching with the subsequent steaming step, so that the effect is better when the astragalus is manufactured into the yoghourt, the astragalus slag is filtered and concentrated, the slag is prevented from being contained in the yoghourt, the edible taste of the astragalus yoghourt is further improved, each step in the manufacturing process of the astragalus yoghourt can be strictly controlled by three sampling and inspection, the problem can be timely found, and the subsequent problem is convenient to trace and search.
Drawings
Fig. 1 is a flow chart of a method for preparing astragalus yogurt.
Fig. 2 is a flow chart of astragalus processing.
Fig. 3 is a sample detection flow chart.
Detailed Description
The invention is further described below with reference to the accompanying drawings:
in the figure:
as shown in figures 1 to 3
The preparation method of the astragalus yogurt specifically comprises the following steps:
s101: raw material preparation: astragalus root, milk powder, pure gum, xanthan gum, streptococcus thermophilus, lactobacillus bulgaricus and mineral water;
s102: the astragalus root processing method specifically comprises the following operation steps:
s201: cleaning and slicing: cleaning radix astragali, peeling, air drying in shade, and cutting into pieces of radix astragali of about one millimeter;
s202: soaking and crushing: soaking radix astragali in warm water for 1-2 hr, and pulverizing in pulverizer;
s203: and (3) cooking and filtering: pouring the crushed astragalus water into a steaming device for heating, filtering the astragalus water, and completely separating the astragalus residues on the inner side;
s204: and (3) filtering and storing: concentrating radix astragali water in a traditional Chinese medicine concentrator to obtain a viscous extract;
s103: mixing the raw materials: mixing radix astragali extract, milk powder, mineral water, pure gum and xanthan gum according to the weight ratio of 0.5:1:8:0.1: mixing together in a proportion of 0.4, homogenizing twice under the conditions of a homogenizing pressure of 31 megapascals to 35 megapascals and a temperature of 57 degrees to 60 degrees;
s104: and (3) high-temperature sterilization: placing the homogenized mixture into high-temperature sterilization equipment, and sterilizing for 15 minutes at 121 ℃ or 40 minutes at 116 ℃ by cooling and regulating;
s105: inoculating: preparing streptococcus thermophilus and lactobacillus bulgaricus according to a proportion, sterilizing, cooling to below 45 ℃ and inoculating;
s106: fermentation: fermenting at 42-45 deg.c for 500 min, and then holding at 3-4 deg.c for 15-17 hr;
s107: the sampling detection specifically comprises the following operation steps:
s701: sampling in a sterilization step: after the mixture is sterilized, sampling the mixture by using a sampling tool, then placing the mixture into a testing device for testing, and labeling and archiving a test result;
s702: sampling in the inoculation step: sampling the inoculated mixture by using a sampling tool, then placing the mixture under a microscope to observe the inoculation state, and labeling and archiving the result;
s703: sampling in the fermentation step: and the sampling tools are used for sampling the yoghurt after the two times of fermentation respectively, and the yoghurt is respectively sent into detection equipment for detection, and the result is labeled and archived as well, so that the subsequent investigation is facilitated.
Examples of the embodiments
Example 1:
1. raw material preparation: astragalus root, milk powder, pure gum, xanthan gum, streptococcus thermophilus, lactobacillus bulgaricus and mineral water;
2. the astragalus root processing method specifically comprises the following operation steps:
the first step: cleaning and slicing: cleaning radix astragali, peeling, air drying in shade, and cutting into pieces of radix astragali of about one millimeter;
and a second step of: soaking and crushing: soaking radix astragali in warm water for 1-2 hr, and pulverizing in pulverizer;
and a third step of: and (3) cooking and filtering: pouring the crushed astragalus water into a steaming device for heating, filtering the astragalus water, and completely separating the astragalus residues on the inner side;
fourth step: and (3) filtering and storing: concentrating radix astragali water in a traditional Chinese medicine concentrator to obtain a viscous extract;
3. mixing the raw materials: mixing radix astragali extract, milk powder, mineral water, pure gum and xanthan gum according to the weight ratio of 0.5:1:8:0.1: mixing together in a proportion of 0.4, homogenizing twice under the conditions of a homogenizing pressure of 31 megapascals to 35 megapascals and a temperature of 57 degrees to 60 degrees;
4. and (3) high-temperature sterilization: placing the homogenized mixture into high-temperature sterilization equipment, and sterilizing for 15 minutes at 121 ℃ or 40 minutes at 116 ℃ by cooling and regulating;
5. inoculating: preparing streptococcus thermophilus and lactobacillus bulgaricus according to a proportion, sterilizing, cooling to below 45 ℃ and inoculating;
6. fermentation: fermenting at 42-45 deg.c for 500 min, and then holding at 3-4 deg.c for 15-17 hr;
7. the sampling detection specifically comprises the following operation steps:
the first step: sampling in a sterilization step: after the mixture is sterilized, sampling the mixture by using a sampling tool, then placing the mixture into a testing device for testing, and labeling and archiving a test result;
and a second step of: sampling in the inoculation step: sampling the inoculated mixture by using a sampling tool, then placing the mixture under a microscope to observe the inoculation state, and labeling and archiving the result;
and a third step of: sampling in the fermentation step: and the sampling tools are used for sampling the yoghurt after the two times of fermentation respectively, and the yoghurt is respectively sent into detection equipment for detection, and the result is labeled and archived as well, so that the subsequent investigation is facilitated.
By using the technical scheme of the invention or under the inspired by the technical scheme of the invention, a similar technical scheme is designed by a person skilled in the art, so that the technical effects are achieved, and the technical effects fall into the protection scope of the invention.
Claims (6)
1. The preparation method of the astragalus yogurt is characterized by specifically comprising the following steps of:
step one: raw material preparation: astragalus root, milk powder, pure gum, xanthan gum, streptococcus thermophilus, lactobacillus bulgaricus and mineral water;
step two: processing astragalus;
step three: mixing the raw materials: mixing radix astragali extract, milk powder, mineral water, pure gum and xanthan gum according to the weight ratio of 0.5:1:8:0.1: mixing together in a proportion of 0.4, homogenizing twice under the conditions of a homogenizing pressure of 31 megapascals to 35 megapascals and a temperature of 57 degrees to 60 degrees;
step four: and (3) high-temperature sterilization: placing the homogenized mixture into high-temperature sterilization equipment, and sterilizing for 15 minutes at 121 ℃ or 40 minutes at 116 ℃ by cooling and regulating;
step five: inoculating: preparing streptococcus thermophilus and lactobacillus bulgaricus according to a proportion, sterilizing, cooling to below 45 ℃ and inoculating;
step six: fermentation: fermenting at 42-45 deg.c for 500 min, and then holding at 3-4 deg.c for 15-17 hr;
step seven: and (5) sampling and detecting.
2. The method for preparing astragalus yogurt according to claim 1, wherein in the second step, the astragalus processing specifically comprises the following steps:
the first step: cleaning and slicing: cleaning radix astragali, peeling, air drying in shade, and cutting into pieces of radix astragali of about one millimeter;
and a second step of: soaking and crushing: soaking radix astragali in warm water for 1-2 hr, and pulverizing in pulverizer;
and a third step of: and (3) cooking and filtering: pouring the crushed astragalus water into a steaming device for heating, filtering the astragalus water, and completely separating the astragalus residues on the inner side;
fourth step: and (3) filtering and storing: concentrating radix astragali water in a traditional Chinese medicine concentrator to obtain viscous extract.
3. The method for preparing astragalus yogurt according to claim 1, wherein the sampling and detecting specifically comprises the following steps:
the first step: sampling in a sterilization step: after the mixture is sterilized, sampling the mixture by using a sampling tool, then placing the mixture into a testing device for testing, and labeling and archiving a test result;
and a second step of: sampling in the inoculation step: sampling the inoculated mixture by using a sampling tool, then placing the mixture under a microscope to observe the inoculation state, and labeling and archiving the result;
and a third step of: sampling in the fermentation step: and the sampling tools are used for sampling the yoghurt after the two times of fermentation respectively, and the yoghurt is respectively sent into detection equipment for detection, and the result is labeled and archived as well, so that the subsequent investigation is facilitated.
4. The method for preparing astragalus yogurt according to claim 2, wherein in the second step, the temperature of warm water in the soaking and crushing is 30-50 ℃ and the crushing time is 3-5 minutes.
5. The method for preparing astragalus yogurt according to claim 2, wherein in the second step, the steaming time in the third step of steaming and filtering is 15 minutes to 30 minutes, so that the astragalus essence is completely mixed into the astragalus water.
6. The method for preparing astragalus yogurt according to claim 1, wherein in step seven, the detection results are bound together, and each batch of astragalus yogurt is followed for subsequent processing, thereby facilitating subsequent quality inspector inspection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310094750.9A CN116508839A (en) | 2023-02-09 | 2023-02-09 | Method for preparing astragalus yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310094750.9A CN116508839A (en) | 2023-02-09 | 2023-02-09 | Method for preparing astragalus yogurt |
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| Publication Number | Publication Date |
|---|---|
| CN116508839A true CN116508839A (en) | 2023-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202310094750.9A Pending CN116508839A (en) | 2023-02-09 | 2023-02-09 | Method for preparing astragalus yogurt |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609693A (en) * | 2013-11-13 | 2014-03-05 | 王玉清 | Astragalus membranaceus health-care yogurt and manufacture method thereof |
| CN108812896A (en) * | 2018-05-14 | 2018-11-16 | 孙香梅 | Radix Astragali Ultramicro-powder Yoghourt and preparation method thereof |
| CN109645120A (en) * | 2019-01-14 | 2019-04-19 | 齐鲁理工学院 | A kind of strawberry Chinese medicine Yoghourt and preparation method thereof |
| CN114098031A (en) * | 2021-11-19 | 2022-03-01 | 北京市临床药学研究所(北京市中药研究所) | Fine astragalus and autumn pear paste and preparation method thereof |
-
2023
- 2023-02-09 CN CN202310094750.9A patent/CN116508839A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609693A (en) * | 2013-11-13 | 2014-03-05 | 王玉清 | Astragalus membranaceus health-care yogurt and manufacture method thereof |
| CN108812896A (en) * | 2018-05-14 | 2018-11-16 | 孙香梅 | Radix Astragali Ultramicro-powder Yoghourt and preparation method thereof |
| CN109645120A (en) * | 2019-01-14 | 2019-04-19 | 齐鲁理工学院 | A kind of strawberry Chinese medicine Yoghourt and preparation method thereof |
| CN114098031A (en) * | 2021-11-19 | 2022-03-01 | 北京市临床药学研究所(北京市中药研究所) | Fine astragalus and autumn pear paste and preparation method thereof |
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