CN116784388A - Ginseng yoghurt drink and preparation method thereof - Google Patents
Ginseng yoghurt drink and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of yoghurt drinks, and discloses a ginseng yoghurt drink which comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermentation ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermentation ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients; the ginseng and the strengthening ingredients are added into the traditional yoghurt, the ginseng has the effects of enhancing immunity and resisting aging, the strengthening ingredients are prepared by mixing five materials of honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint according to a certain proportion, and the materials have two effects at the same time, namely, the materials can disperse wind and dissipate heat, clear away heat and reduce fire, have good pertinence effects on reducing fire, and can clear liver and improve vision, effectively relieve eye fatigue and dryness and have good pertinence effects on improving eyesight.
Description
Technical Field
The invention relates to the technical field of yoghurt drinks, in particular to a ginseng yoghurt drink and a preparation method thereof.
Background
The yoghurt is a common sour and sweet milk beverage, has the functions of regulating intestinal flora, inhibiting harmful bacteria, promoting digestion and absorption and improving gastrointestinal tract, and is popular with people due to the unique taste.
The ginseng mushroom yoghourt (publication number CN 103719272A) disclosed by the Chinese patent has the effects of reducing pathogenic fire and beautifying by adding pear juice and cucumber juice, and has the effects of health care and eyesight improvement by adding extracts of Chinese medicinal materials such as red dates, ginseng, buckwheat hulls, chinese yam, platycodon grandiflorum, polygonatum, poria cocos, burdock and safflower, so that the yoghourt disclosed by the invention is suitable for most people; however, different materials are respectively used for reducing pathogenic fire and improving eyesight, the quantity of the materials is extremely large, so that the mouthfeel of the yoghurt is easily affected and cannot be accepted by the masses, and the materials for improving eyesight have no specific effect, so that the eyesight improving effect is not ideal. Therefore, a person skilled in the art provides a ginseng yoghurt drink and a preparation method thereof, so as to solve the problems in the prior art.
Disclosure of Invention
The invention aims to provide a ginseng yoghurt drink and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of fortified ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients.
As still further aspects of the invention: the reinforced ingredients consist of honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint, wherein the mass ratio of the honeysuckle to the chrysanthemum to the selfheal to the cassia seed to the peppermint is 3-5: 1-2: 1:1:2.
as still further aspects of the invention: the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1.
as still further aspects of the invention: the stable ingredients consist of modified starch and thickening gum, wherein the mass ratio of the modified starch to the thickening gum is 1:1.
as still further aspects of the invention: the modified starch is composed of one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum is composed of one or two of guar gum, carrageenan, gelatin and konjak gum.
As still further aspects of the invention: the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
a preparation method of a ginseng yoghurt drink comprises the following steps:
s1, proportioning: pouring full-fat fresh milk, ginseng extract, reinforced ingredient extract, xylitol, honey, modified starch and thickening glue into a container, heating, stirring while heating, and then maintaining at a certain temperature for a certain time;
s2, homogenizing: pouring the materials in the step S1 into a high-pressure homogenizer for homogenization treatment;
s3, sterilizing: taking out the homogenized material, sterilizing by pasteurization or instant high-temperature sterilization, and cooling and maintaining a certain temperature;
s4, inoculating and fermenting: taking out the sterilized and cooled materials, putting the materials into a container, adding lactobacillus bulgaricus and streptococcus thermophilus, stirring, then sub-packaging the materials into packaging bottles, and putting the sub-packaged packaging bottles into a fermentation chamber for fermentation treatment;
s5, cooling: and after fermentation, sending the materials into a refrigeration house for cooling treatment, and obtaining the finished ginseng yoghurt drink after cooling.
As still further aspects of the invention: the extraction steps of the extracting solution of the ginseng and the extracting solution of the strengthening ingredients in the step S1 are as follows: cleaning ginseng, putting the cleaned ginseng into a pot, adding water with the weight being 60 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering, taking out filtrate for later use, putting filter residues into the pot again, adding water with the weight being 40 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering again, putting the filtrate of this time and the filtrate of the first time together, decocting with slow fire for 3 hours, and finally filtering to obtain filtrate; and (3) pouring the filtrate into a concentration tank for concentration treatment, wherein the concentration pressure is 0.12Mpa, the concentration time is 2.5h, and finally the ginseng extract can be obtained, and the extraction steps of the extract of the reinforced ingredients are the same as those described above.
As still further aspects of the invention: the certain temperature in the step S1 is 60 ℃, and the certain time is 30min; the homogenizing pressure of the high-pressure homogenizer in the step S2 is 8-24 Mpa; the pasteurization method in the step S3 is carried out at 90 ℃ for 10min, the instantaneous high-temperature sterilization method is carried out at 145 ℃ for 2S, and the temperature maintained after cooling is 42-45 ℃; the fermentation temperature in the step S4 is 42-45 ℃ and the fermentation time is 4 hours; the cooling temperature in the step S5 is 1-5 ℃, and the cooling time is 16h.
Compared with the prior art, the invention has the beneficial effects that:
the ginseng and the strengthening ingredients are added into the traditional yoghurt, the ginseng has the effects of enhancing immunity and resisting aging, the strengthening ingredients are prepared by mixing five materials of honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint according to a certain proportion, and the materials have two effects at the same time, namely, the materials can disperse wind and dissipate heat, clear away heat and reduce fire, have good pertinence effects on reducing fire, and can clear liver and improve vision, effectively relieve eye fatigue and dryness and have good pertinence effects on improving eyesight.
Detailed Description
A ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients;
the strengthening ingredients consist of honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint, and the mass ratio of the honeysuckle to the chrysanthemum to the selfheal to the cassia seed to the peppermint is 3-5: 1-2: 1:1:2;
the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1, a step of;
the stable ingredients consist of modified starch and thickening glue, wherein the mass ratio of the modified starch to the thickening glue is 1:1, a step of;
the modified starch comprises one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum comprises one or two of guar gum, carrageenan, gelatin and konjac gum;
the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1, a step of;
a preparation method of a ginseng yoghurt drink comprises the following steps:
s1, proportioning: pouring whole fresh milk, ginseng radix extract, reinforced ingredients extract, xylitol, mel, modified starch and thickening gum into a container, heating, stirring while heating, and maintaining at 60deg.C for 30min; the extraction steps of the extracting solution of the ginseng and the extracting solution of the strengthening ingredients are as follows: cleaning ginseng, putting the cleaned ginseng into a pot, adding water with the weight being 60 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering, taking out filtrate for later use, putting filter residues into the pot again, adding water with the weight being 40 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering again, putting the filtrate of this time and the filtrate of the first time together, decocting with slow fire for 3 hours, and finally filtering to obtain filtrate; pouring the filtrate into a concentrating tank for concentrating under 0.12Mpa for 2.5 hr to obtain Ginseng radix extractive solution, and extracting the extractive solution of the reinforced ingredients in the same way as above;
s2, homogenizing: pouring the materials in the step S1 into a high-pressure homogenizer for homogenization treatment; homogenizing pressure is 8-24 Mpa;
s3, sterilizing: taking out the homogenized material, sterilizing by pasteurization or instant high-temperature sterilization, and cooling and maintaining a certain temperature; the pasteurization method has a sterilization temperature of 90 ℃ and a sterilization time of 10min, the instantaneous high-temperature sterilization method has a sterilization temperature of 145 ℃, the sterilization time is 2s, and the temperature maintained after cooling is 42-45 ℃;
s4, inoculating and fermenting: taking out the sterilized and cooled materials, putting the materials into a container, adding lactobacillus bulgaricus and streptococcus thermophilus, stirring, then sub-packaging the materials into packaging bottles, and putting the sub-packaged packaging bottles into a fermentation chamber for fermentation treatment; the fermentation temperature is 42-45 ℃ and the fermentation time is 4 hours;
s5, cooling: and after fermentation, conveying the materials into a refrigeration house for cooling treatment, wherein the cooling temperature is 1-5 ℃, the cooling time is 16h, and the finished ginseng yoghurt drink can be obtained after cooling.
Example 1
A ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients; the strengthening ingredients comprise honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint, wherein the mass ratio of the honeysuckle to the chrysanthemum to the selfheal to the cassia seed to the peppermint is 3:1:1:1:2; the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1, a step of; the stable ingredients consist of modified starch and thickening glue, wherein the mass ratio of the modified starch to the thickening glue is 1:1, a step of; the modified starch comprises one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum comprises one or two of guar gum, carrageenan, gelatin and konjac gum; the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
example two
A ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients; the strengthening ingredients comprise honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint, wherein the mass ratio of the honeysuckle to the chrysanthemum to the selfheal to the cassia seed to the peppermint is 3.5:1.3:1:1:2; the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1, a step of; the stable ingredients consist of modified starch and thickening glue, wherein the mass ratio of the modified starch to the thickening glue is 1:1, a step of; the modified starch comprises one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum comprises one or two of guar gum, carrageenan, gelatin and konjac gum; the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
example III
A ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients; the strengthening ingredients comprise honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint in a mass ratio of 4.2:1.6:1:1:2; the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1, a step of; the stable ingredients consist of modified starch and thickening glue, wherein the mass ratio of the modified starch to the thickening glue is 1:1, a step of; the modified starch comprises one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum comprises one or two of guar gum, carrageenan, gelatin and konjac gum; the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
example IV
A ginseng yoghurt drink comprises full-fat fresh milk, ginseng, reinforced ingredients, seasoning ingredients, stable ingredients and fermented ingredients, wherein the full-fat fresh milk, the ginseng, the reinforced ingredients, the seasoning ingredients, the stable ingredients and the fermented ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of strengthening ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients; the strengthening ingredients comprise honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint in a mass ratio of 5:2:1:1:2; the seasoning ingredients consist of xylitol and honey, wherein the mass ratio of the xylitol to the honey is 1:1, a step of; the stable ingredients consist of modified starch and thickening glue, wherein the mass ratio of the modified starch to the thickening glue is 1:1, a step of; the modified starch comprises one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum comprises one or two of guar gum, carrageenan, gelatin and konjac gum; the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
to further illustrate the technical effect of the invention, it was verified by the following experiments:
the ginseng yoghurt produced by the first, second, third, fourth and fifth embodiments of the present invention is selected as experimental example A, B, C, D, E, and the ginseng yoghurt produced by the third embodiment of the present invention after the reinforced ingredients are removed is selected as experimental example F;
the yogurt produced by the embodiment in ginseng mushroom yogurt (publication No. CN 103719272A) disclosed in Chinese patent is selected as an experimental example P, and the yogurt produced by the step (2) of adding the strengthening ingredients into the embodiment in the invention is selected as an experimental example Q;
80 volunteers were selected, of which male 47 and female 33 had asthenopia symptoms within the age range of 30-40 years, and were randomly divided into 8 groups of 10 persons each, each group had no significant difference (P & gt 0.05), 80 volunteers had the same daily work and rest, each group was given a corresponding one of the experimental examples, given once daily for 20 days, and examined for their drinking experiences on day 21, to make the following table:
judging curative effect: the disappearance of the symptoms of the acid swelling and the dryness of the eyes is the cure, the obvious alleviation of the symptoms of the acid swelling and the dryness of the eyes is the obvious effect, the alleviation of the symptoms of the acid swelling and the dryness of the eyes is the effective, and the non-improvement of the symptoms of the acid swelling and the dryness of the eyes is the ineffective effect;
| experimental item | Headcount of people | Healing of the wound | Has obvious effect | Effective and effective | Invalidation of | Cure rate (%) | Total effective rate (%) |
| Experimental example A | 10 | 7 | 3 | 0 | 0 | 70 | 100 |
| Experimental example B | 10 | 8 | 2 | 0 | 0 | 80 | 100 |
| Experimental example C | 10 | 8 | 2 | 0 | 0 | 80 | 100 |
| Experimental example D | 10 | 8 | 2 | 0 | 0 | 80 | 100 |
| Experimental example E | 10 | 7 | 3 | 0 | 0 | 70 | 100 |
| Experimental example F | 10 | 0 | 0 | 3 | 7 | 0 | 30 |
| Experimental example P | 10 | 3 | 1 | 1 | 5 | 30 | 50 |
| Experimental example Q | 10 | 8 | 2 | 0 | 0 | 80 | 100 |
From the above table it can be derived that: experimental example A, B, C, D, E, Q containing strengthening ingredients is used, the cure rate is more than or equal to 70%, and the total effective rate is 100%; experimental example F without added reinforcing ingredients was used, the recovery rate was 0% and the total effective rate was 30%; the experimental example P without adding reinforcing ingredients is used, the cure rate is only 30%, and the total effective rate is 50%; therefore, the strengthening ingredients of the invention have good effects of relieving eye fatigue and dryness and have good eyesight improving effect.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (9)
1. The ginseng yoghurt drink is characterized by comprising full-fat fresh milk, ginseng, strengthening ingredients, seasoning ingredients, stabilizing ingredients and fermentation ingredients, wherein the full-fat fresh milk, the ginseng, the strengthening ingredients, the seasoning ingredients, the stabilizing ingredients and the fermentation ingredients are composed of the following components in parts by weight: 150 parts of whole fresh milk, 15 parts of ginseng, 15 parts of fortified ingredients, 10 parts of seasoning ingredients, 3 parts of stabilizing ingredients and 3 parts of fermentation ingredients.
2. The ginseng yoghurt drink according to claim 1, wherein the strengthening ingredients consist of honeysuckle, chrysanthemum, selfheal, cassia seed and peppermint, and the mass ratio of the honeysuckle to the chrysanthemum to the selfheal to the cassia seed to the peppermint is 3-5: 1-2: 1:1:2.
3. the ginseng yoghurt drink of claim 1, wherein the flavouring ingredients consist of xylitol and honey in a mass ratio of 1:1.
4. the ginseng yoghurt drink of claim 1, wherein the stabilizing ingredients consist of modified starch and thickening gum, and the mass ratio of the modified starch to the thickening gum is 1:1.
5. the ginseng yoghurt drink of claim 4, wherein the modified starch consists of one or two of corn modified starch, potato modified starch, tapioca modified starch, rice modified starch and wheat modified starch; the thickening gum is composed of one or two of guar gum, carrageenan, gelatin and konjak gum.
6. The ginseng yoghurt drink according to claim 1, wherein the fermentation ingredients consist of lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1-2: 1.
7. a method for preparing a ginseng yoghurt drink according to any one of claims 1 to 6, which comprises the following steps:
s1, proportioning: pouring full-fat fresh milk, ginseng extract, reinforced ingredient extract, xylitol, honey, modified starch and thickening glue into a container, heating, stirring while heating, and then maintaining at a certain temperature for a certain time;
s2, homogenizing: pouring the materials in the step S1 into a high-pressure homogenizer for homogenization treatment;
s3, sterilizing: taking out the homogenized material, sterilizing by pasteurization or instant high-temperature sterilization, and cooling and maintaining a certain temperature;
s4, inoculating and fermenting: taking out the sterilized and cooled materials, putting the materials into a container, adding lactobacillus bulgaricus and streptococcus thermophilus, stirring, then sub-packaging the materials into packaging bottles, and putting the sub-packaged packaging bottles into a fermentation chamber for fermentation treatment;
s5, cooling: and after fermentation, sending the materials into a refrigeration house for cooling treatment, and obtaining the finished ginseng yoghurt drink after cooling.
8. The method for preparing a ginseng yoghurt drink according to claim 7, wherein the extracting steps of the extracting solution of ginseng in S1 and the extracting solution of the fortified ingredients are as follows: cleaning ginseng, putting the cleaned ginseng into a pot, adding water with the weight being 60 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering, taking out filtrate for later use, putting filter residues into the pot again, adding water with the weight being 40 times that of the ginseng, heating the pot with strong fire, decocting with slow fire for 2 hours when the water is boiled, filtering again, putting the filtrate of this time and the filtrate of the first time together, decocting with slow fire for 3 hours, and finally filtering to obtain filtrate; and (3) pouring the filtrate into a concentration tank for concentration treatment, wherein the concentration pressure is 0.12Mpa, the concentration time is 2.5h, and finally the ginseng extract can be obtained, and the extraction steps of the extract of the reinforced ingredients are the same as those described above.
9. The method for preparing a ginseng yoghurt drink according to claim 7, wherein the certain temperature in S1 is 60 ℃ and the certain time is 30min; the homogenizing pressure of the high-pressure homogenizer in the step S2 is 8-24 Mpa; the pasteurization method in the step S3 is carried out at 90 ℃ for 10min, the instantaneous high-temperature sterilization method is carried out at 145 ℃ for 2S, and the temperature maintained after cooling is 42-45 ℃; the fermentation temperature in the step S4 is 42-45 ℃ and the fermentation time is 4 hours; the cooling temperature in the step S5 is 1-5 ℃, and the cooling time is 16h.
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| CN202310910790.6A CN116784388A (en) | 2023-07-24 | 2023-07-24 | Ginseng yoghurt drink and preparation method thereof |
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| CN202310910790.6A CN116784388A (en) | 2023-07-24 | 2023-07-24 | Ginseng yoghurt drink and preparation method thereof |
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