CN1418555A

CN1418555A - Leben using mung bean as raw material, and its prodn. method

Info

Publication number: CN1418555A
Application number: CN 02128054
Authority: CN
Inventors: 罗宣奇
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-12-19
Filing date: 2002-12-19
Publication date: 2003-05-21

Abstract

The mung bean sour milk beverage is made of fresh milk, mung bean milk, white granulated sugar, additive and inoculum through the processes of homogenization, sterilization, cooling, inocualtion and fermentation. It not only has rich nutrients, but also has a certain health-care action, and its taste is unique.

Description

A kind of mung bean yoghourt and preparation method thereof

The present invention relates to preparation of a kind of fermented milk and preparation method thereof, exactly is a kind of mung bean yoghourt and preparation method thereof.

Sour milk has another name called cultured milk or yogurt, is the most popular dairy products in current numerous fermented dairy product, and it is nutritious, and human body is had the good health care effect.China just formally commercially produces sour milk since the eighties, because sour milk is not China consumers in general's a traditional food, therefore the production of China's sour milk also is in the stage that falls behind at present, the kind of product is also less, mostly be traditional solidification type yoghourt greatly, though stirred yoghurt had obtained developing rapidly in recent years, but aspect taste, also only limit to sugaring and add fruity, therefore present sour milk also needs constantly to explore aspect the kind taste, the patent No. is 98102696.6, name be called the preparation method of bifid sour milk " one cultivate peanut " though patent of invention striden forward a step in this respect, but from market demand aspect, also only be a beginning, also need the various different health cares that have more, the sour milk product of different taste satisfies the consumption demand that consumers in general improve constantly.

The object of the present invention is to provide a kind of both with health rolely, be fit to the mung bean yoghourt of Chinese's traditional flavor and the preparation method of this sour milk again.

For achieving the above object, composition that mung bean yoghourt adopted among the present invention and content are: fresh milk 60-80% or milk powder 8-12%, mung bean 2-7%, white granulated sugar 3-8%, addition of C MC0.5-1%, bacterial classification 2-5%, surplus are water, and described bacterial classification is 1: the 1 by volume Bulgarian Lactobacillus and the streptococcus thermophilus that cooperate.

The preparation method of mung bean yoghourt is among the present invention: (1). producing of mung bean milk: mung bean inferior is removed in screening, getting qualified mung bean then according to the above ratio, to put into water well-done, it is levigate more well-done mung bean to be put into colloid mill, be 1 by beans, water ratio during mill: 4-6 mixes, 140 mesh sieves are crossed in the mill back, the thick slag of elimination gets mung bean milk; (2). with addition of C MC and white granulated sugar mixing according to the above ratio, and add 90-95 ℃ hot water it is melted; (3). the addition of C MC after the yoghurt of aforementioned proportion that will be after filtering or the milk powder of aforementioned proportion, (2) step handle and the mixed liquor of white granulated sugar are put into container, and stir, then homogeneous under 50-60 ℃, 16-20MPa; (4). the mixed liquor behind the homogeneous is introduced inoculation container after 75-100 ℃ of sterilization, be cooled to 40-45 ℃ and connect bacterial classification, and stir; (5). the magma that (4) step is connect behind the bacterial classification changed freezer over to after 43 ℃ of bottom fermentation 3-4 hours, 0-5 ℃ of refrigeration 12-22 hour, promptly obtain required product.

Milk powder described in the such scheme is the nonreactive whole milk powder.

Water described in the such scheme is demineralized water.

The present invention has following effect: (1) because mung bean is sweet cold, can be clearing heat and detoxicating, inducing diuresis for removing edema, relieve heat and thirst, and it is not only nutritious therefore mung bean to be added the mung bean yoghourt of making in the milk, but also has certain function of health care; (2) because mung bean always is subjected to liking of China consumer deeply, add mung bean yoghourt and have light mung bean fragrance, therefore mung bean yoghourt of the present invention is accepted by the consumer than simple sour milk is easier psychologically and sensuously, thereby easier being dissolved in the Chinese cooking culture of sour milk gone.

Below by embodiment the present invention is described in further detail.

Embodiment 1

Composition that mung bean yoghourt adopted in the present embodiment and content are: fresh milk 80%, mung bean 2%, white granulated sugar 4%, addition of C MC0.5, bacterial classification 3%, surplus are water, and described bacterial classification is 1: the 1 by volume Bulgarian Lactobacillus and the streptococcus thermophilus that cooperate.

The preparation process of mung bean yoghourt is in the present embodiment:

(1) producing of mung bean milk: mung bean inferior is removed in screening, and taking by weighing qualified mung bean then according to the above ratio, to put into water well-done, and it is levigate more well-done mung bean to be put into colloid mill, be to mix at 1: 5 by beans water ratio during mill, 140 mesh sieves are crossed in the mill back, and the thick slag of elimination gets mung bean milk;

(2), and add 95 ℃ hot water it is melted with addition of C MC and white granulated sugar mixing according to the above ratio;

The addition of C MC after mung bean milk after the fresh milk of aforementioned proportion that (3) will be after filtering, (1) step handle, (2) step handle and the mixed liquor of white granulated sugar are put into container, and stir, then homogeneous under 60 ℃, 20MPa;

(4) mixed liquor behind the homogeneous is introduced inoculation container after 85 ℃ of sterilizations, be cooled to 44 ℃ and connect bacterial classification;

(5) magma that (4) step is connect behind the bacterial classification changes freezer at 43 ℃ of bottom fermentations after 4 hours, 3 ℃ of refrigerations 16 hours, promptly obtains required product.

Embodiment 2

Composition that mung bean yoghourt adopted in the present embodiment and content are: nonreactive whole milk powder 9%, mung bean 3%, white granulated sugar 5%, addition of C MC1%, bacterial classification 4%, surplus are water, and described bacterial classification is 1: the 1 by volume Bulgarian Lactobacillus and the streptococcus thermophilus that cooperate.

The preparation process of mung bean yoghourt is in the present embodiment:

(1) producing of mung bean milk: mung bean inferior is removed in screening, connects above-mentioned ratio then and takes by weighing qualified mung bean to put into water well-done, and it is levigate more well-done mung bean to be put into colloid mill, be to mix at 1: 4 by beans water ratio during mill, 140 mesh sieves are crossed in the mill back, and the thick slag of elimination gets mung bean milk;

(3) the nonreactive whole milk powder of getting aforementioned proportion adds demineralized water and converts into milk, mung bean milk after (1) step handles, the addition of C MC after the processing of (2) step put into container with the mixed liquor of white granulated sugar again, and stir homogeneous under 55 ℃, 15MPa then;

(4) mixed liquor behind the homogeneous is introduced inoculation container after 90 ℃ of sterilizations, be cooled to 45 ℃ and connect bacterial classification;

(5) magma that (4) step is connect behind the bacterial classification changes freezer at 43 ℃ of bottom fermentations after 3.5 hours, 4 ℃ of refrigerations 17 hours, obtains required product well.

Claims

1, a kind of mung bean yoghourt, it is characterized in that used composition and content are: fresh milk 60-80% or milk powder 8-12%, mung bean 2-7%, white granulated sugar 3-8%, addition of C MC0.5%-1%, bacterial classification 2-5%, surplus are water, and described bacterial classification is 1: the 1 by volume Bulgarian Lactobacillus and the streptococcus thermophilus that cooperate.

2, a kind of method for preparing the described product of claim 1 is characterized in that it may further comprise the steps:

(1) producing of mung bean milk: mung bean inferior is removed in screening, and getting qualified mung bean then according to the above ratio, to put into water well-done, and it is levigate more well-done mung bean to be put into colloid mill, be 1 by beans, water ratio during mill: 4-6 mixes, 140 mesh sieves are crossed in the mill back, and the thick slag of elimination gets mung bean milk;

(2), and add 90-95 ℃ hot water it is melted with addition of C MC and white granulated sugar mixing according to the above ratio;

The addition of C MC after mung bean milk after the fresh milk of aforementioned proportion that (3) will be after filtering or the milk powder of aforementioned proportion, (1) step handle, (2) step handle and the mixed liquor of white granulated sugar are put into container, and stir homogeneous under 50-60 ℃, 16-20MPa then;

(4) mixed liquor behind the homogeneous is introduced inoculation container after 75-100 ℃ of sterilization, be cooled to 40-45 ℃ and connect bacterial classification, and stir;

(5) magma that (4) step is connect behind the bacterial classification changed freezer over to after 43 ℃ of bottom fermentation 3-4 hours, 0-5 ℃ of refrigeration 12-22 hour, promptly obtained required product.

3, a kind of mung bean yoghourt according to claim 1 is characterized in that described milk powder is the nonreactive whole milk powder.

4, a kind of mung bean yoghourt according to claim 1 is characterized in that described water is demineralized water.