CN1907048A - A method for preparing manyflower betony yoghourt - Google Patents
A method for preparing manyflower betony yoghourt Download PDFInfo
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- CN1907048A CN1907048A CN 200610048474 CN200610048474A CN1907048A CN 1907048 A CN1907048 A CN 1907048A CN 200610048474 CN200610048474 CN 200610048474 CN 200610048474 A CN200610048474 A CN 200610048474A CN 1907048 A CN1907048 A CN 1907048A
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- silver bar
- thickener
- lactalbumin
- sterilization
- granulated sugar
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Abstract
Disclosed is a yoghourt containing silver bar, which is prepared from fresh cow's milk 80-95%, composite lactic acid bacteria 2-5%, refined granulated sugar 5-8%, silver bar 5-10%, lactalbumin 0.1-1.0%, thickening agent 0.1-0.3%.
Description
Affiliated technical field:
The invention belongs to food technology field, relate to a kind of health care leisure food, especially a kind of preparation method of silver bar yoghurt.
Background technology:
At present, yoghurt is a kind of dark nutritious dairy products popular to people.Domestic also not have with the silver bar at present be these type of dairy products of raw material, edible good to eat, nutritious with the cultured milk that silver bar juice adds, and can widen the product category of dairy market, also can open up a new way for the comprehensive process of silver bar.
The China application (patent) of retrieval number: 200510041715.2 applyings date: 2005.02.22
Open (bulletin) number: 1656903 open (bulletins) day: 2005.08.24
Silver bar, formal name used at school are Chinese artichoke, belong to the Labiatae wood and belong to herbaceos perennial.Owing to be rich in physiological activators such as stachyose, stachydrine, choline and gynesin in the rhizome of its tender and crisp succulence, so have moistening lung, enrich blood, the effect of kidney-nourishing, can treat illnesss such as asthma, cough due to deficiency of the lung, lumbago due to the kidney deficiency, scrofula, spitting of blood, both can be used as the delicacies of going with rice or bread, can be used as Chinese medicine again.
Silver bar that is produced from Yanshi City, Henan Province with pure white shinny, to be of close texture, to save long tender and crisp, flavor sweet good to eat and have won fame both at home and abroad, but the silver bar product only has common can, flexible package canned, salted vegetables at present, perhaps sell, product deep processing degree is low excessively, product structure is single, added value is not high, and these have caused the slower development of silver bar as plantation and the development and use of industrial crops.
Summary of the invention:
The object of the present invention is to provide the preparation method of this silver bar cultured milk.
Batching of the present invention is: fresh cow milk 80～95%, compound lactobacillus bacterial classification 2～5%, white granulated sugar 5～8%, silver bar 5～10%, lactalbumin 0.1～1.0%, thickener 0.1～0.3%.
Be preferably: fresh cow milk 90%, compound lactobacillus bacterial classification 3%, white granulated sugar 7%, silver bar 8%, lactalbumin 0.3%, thickener 0.2%.
The compound lactobacillus bacterial classification is that lactobacillus bulgaricus, streptococcus thermophilus, Bifidobacterium make up in the batching of the present invention.
The present invention is not precluded within on above-mentioned 3 kinds of lactic acid bacteria combination foundations, and same domain personnel are not taken creative work and added several other lactic acid bacterias in addition, can produce a desired effect yet.
The consumption of compound lactobacillus component of the present invention is tested in a large number to grope to sum up through the inventor and is drawn, and each amounts of components is for all to have gel effect preferably in the following weight parts scope:
Lactobacillus bulgaricus 20～60%; Streptococcus thermophilus 20～60%; Bifidobacterium 10～30%;
Be preferably: lactobacillus bulgaricus 30～50%; Streptococcus thermophilus 30～50%; Bifidobacterium 15～25%;
More preferably: lactobacillus bulgaricus 40%; Streptococcus thermophilus 40%; Bifidobacterium 20%.
Thickener is the mixed thickener of sodium carboxymethylcellulose and propylene glycol alginate.Its proportion was at 2.0: 1.0～1.0: 1.0;
Be preferably: 1.5～1.0.
Preparation method's technological process of the present invention is: the silver bar raw material is selected, cleans, is squeezed the juice, filtration, silver bar juice; Preheating with purify cow's milk mix,
Homogeneous, UHTS, cooling inoculation, canned fermentation, ripe, the product inspection of cooling.
Embodiment:
Below be embodiment of the present invention:
The silver bar root-like stock is removed fibrous root, clean, put in the boiling water blanching and take out after 30 seconds and drain, with squeezer silver bar is pressed extracting juice immediately, remove by filter impurity then, standby.
After fresh cow milk filtered with 150 order filter clothes, when being heated to 60 ℃ of left and right sides, add quantitative white granulated sugar and silver bar juice, lactalbumin, thickener, fully mix.Then with mixed liquor at one-level 10MPa, carry out homogeneous under the pressure of secondary 20MPa after, filter once more with 150 order filter clothes.Adopt the ultra high temperature sterilization method under 135 ℃, after 4～6 seconds of sterilization, the sterilization breast is cooled to about 45 ℃, insert leavening compound lactobacillus bacterial classification,, put into 2～4 ℃ refrigerator-freezer again and preserved 12～14 hours to pH=4.3 41 ℃ fermentation cylinder for fermentation, being up to the standards is finished product.
Beneficial effect:
Silver bar with pure white shinny, to be of close texture, to save long tender and crisp, flavor sweet good to eat and have won fame both at home and abroad, but the silver bar product only has common can, flexible package canned, salted vegetables at present, perhaps sell, product deep processing degree is low excessively, product structure is single, added value is not high, and these have caused the slower development of silver bar as plantation and the development and use of industrial crops.Yoghurt is a kind of dark nutritious dairy products popular to people.Domestic also not have with the silver bar at present be these type of dairy products of raw material, edible good to eat, nutritious with the cultured milk that silver bar juice adds, and can widen the product category of dairy market, also can open up a new way for the comprehensive process of silver bar.Owing to be rich in physiological activators such as stachyose, stachydrine, choline and gynesin in the rhizome of its tender and crisp succulence, so have moistening lung, enrich blood, the effect of kidney-nourishing, can treat illnesss such as asthma, cough due to deficiency of the lung, lumbago due to the kidney deficiency, scrofula, spitting of blood, both can be used as the delicacies of going with rice or bread, can be used as Chinese medicine again.
Embodiment one:
Fresh cow milk 80～95%, compound lactobacillus bacterial classification 2～5%, white granulated sugar 5～8%, silver bar 5～10%, lactalbumin 0.1～1.0%, thickener 0.1～0.3%.
Embodiment two:
Fresh cow milk 90%, compound lactobacillus bacterial classification 3%, white granulated sugar 7%, silver bar 8%, lactalbumin 0.3%, thickener 0.2%.
Embodiment three:
Lactobacillus bulgaricus 20～60%; Streptococcus thermophilus 20～60%; Bifidobacterium 10～30%; Be not precluded within on above-mentioned 3 kinds of lactic acid bacteria combination foundations, same domain personnel are not taken creative work and are added several other lactic acid bacterias in addition, can produce a desired effect yet.
Embodiment four:
Thickener is the mixed thickener of sodium carboxymethylcellulose and propylene glycol alginate, and its proportion was at 2.0: 1.0～1.0: 1.0;
Be preferably: 1.5～1.0.
Embodiment five:
Fresh cow milk 90%, compound lactobacillus bacterial classification 3%, white granulated sugar 7%, silver bar 8%, lactalbumin 0.3%, thickener 0.2%, the silver bar root-like stock is removed fibrous root, clean, putting in the boiling water blanching takes out after 30 seconds and drains, with squeezer silver bar is pressed extracting juice immediately, remove by filter impurity then, standby.
After fresh cow milk filtered with 150 order filter clothes, when being heated to 60 ℃ of left and right sides, add quantitative white granulated sugar and silver bar juice, lactalbumin, thickener, fully mix.Then with mixed liquor at one-level 10MPa, carry out homogeneous under the pressure of secondary 20MPa after, filter once more with 150 order filter clothes.Adopt the ultra high temperature sterilization method under 135 ℃, after 4～6 seconds of sterilization, the sterilization breast is cooled to about 45 ℃, insert leavening compound lactobacillus bacterial classification,, put into 2～4 ℃ refrigerator-freezer again and preserved 12～14 hours to pH=4.3 41 ℃ fermentation cylinder for fermentation, being up to the standards is finished product.
Concrete implementation step:
Fresh cow milk 80～95%, compound lactobacillus bacterial classification 2～5%, white granulated sugar 5～8%, silver bar 5～10%, lactalbumin 0.1～1.0%, thickener 0.1～0.3%; The silver bar root-like stock is removed fibrous root, clean, put in the boiling water blanching and take out after 30 seconds and drain, with squeezer silver bar is pressed extracting juice immediately, remove by filter impurity then, standby.
After fresh cow milk filtered with 150 order filter clothes, when being heated to 60 ℃ of left and right sides, add quantitative white granulated sugar and silver bar juice, lactalbumin, thickener, fully mix.Then with mixed liquor at one-level 10MPa, carry out homogeneous under the pressure of secondary 20MPa after, filter once more with 150 order filter clothes.Adopt the ultra high temperature sterilization method under 135 ℃, after 4～6 seconds of sterilization, the sterilization breast is cooled to about 45 ℃, insert leavening compound lactobacillus bacterial classification,, put into 2～4 ℃ refrigerator-freezer again and preserved 12～14 hours to pH=4.3 41 ℃ fermentation cylinder for fermentation, being up to the standards is finished product.
Claims (3)
1, the invention discloses a kind of silver bar yoghurt preparation method, it is characterized in that: fresh cow milk 80～95%, compound lactobacillus bacterial classification 2～5%, white granulated sugar 5～8%, silver bar 5～10%, lactalbumin 0.1～1.0%, thickener 0.1～0.3%; Lactobacillus bulgaricus 20～60% in the batching; Streptococcus thermophilus 20～60%; Bifidobacterium 10～30%; Be not precluded within on above-mentioned 3 kinds of lactic acid bacteria combination foundations, same domain personnel are not taken creative work and are added several other lactic acid bacterias in addition, can produce a desired effect yet; Thickener is the mixed thickener of sodium carboxymethylcellulose and propylene glycol alginate, and its proportion was at 2.0: 1.0～1.0: 1.0; The silver bar root-like stock is removed fibrous root, clean, put in the boiling water blanching and take out after 30 seconds and drain, with squeezer silver bar is pressed extracting juice immediately, remove by filter impurity then, standby; After fresh cow milk filtered with 150 order filter clothes, when being heated to 60 ℃ of left and right sides, add quantitative white granulated sugar and silver bar juice, lactalbumin, thickener, fully mix.Then with mixed liquor at one-level 10MPa, carry out homogeneous under the pressure of secondary 20MPa after, filter once more with 150 order filter clothes.Adopt the ultra high temperature sterilization method under 135 ℃, after 4～6 seconds of sterilization, the sterilization breast is cooled to about 45 ℃, insert leavening compound lactobacillus bacterial classification,, put into 2～4 ℃ refrigerator-freezer again and preserved 12～14 hours to pH=4.3 41 ℃ fermentation cylinder for fermentation, being up to the standards is finished product.
2, according to a kind of silver bar yoghurt preparation method described in the claim 1, it is characterized in that: fresh cow milk 90%, compound lactobacillus bacterial classification 3%, white granulated sugar 7%, silver bar 8%, lactalbumin 0.3%, thickener 0.2%; Lactobacillus bulgaricus 20～60% in the batching; Streptococcus thermophilus 20～60%; Bifidobacterium 10～30%; Be not precluded within on above-mentioned 3 kinds of lactic acid bacteria combination foundations, same domain personnel are not taken creative work and are added several other lactic acid bacterias in addition, can produce a desired effect yet; Thickener is the mixed thickener of sodium carboxymethylcellulose and propylene glycol alginate, and its proportion was at 2.0: 1.0～1.0: 1.0.
3, according to a kind of silver bar yoghurt preparation method described in the claim 2, it is characterized in that: the silver bar root-like stock is removed fibrous root, clean, putting in the boiling water blanching takes out after 30 seconds and drains, with squeezer silver bar is pressed extracting juice immediately, remove by filter impurity then, standby;
After fresh cow milk filtered with 150 order filter clothes, when being heated to 60 ℃ of left and right sides, add quantitative white granulated sugar and silver bar juice, lactalbumin, thickener, fully mix, then with mixed liquor at one-level 10MPa, after carrying out homogeneous under the pressure of secondary 20MPa, filter once more with 150 order filter clothes, adopt the ultra high temperature sterilization method under 135 ℃, after 4～6 seconds of sterilization, the sterilization breast is cooled to about 45 ℃, insert leavening compound lactobacillus bacterial classification,, put into 2～4 ℃ refrigerator-freezer again and preserved 12～14 hours to pH=4.3 41 ℃ fermentation cylinder for fermentation, being up to the standards is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610048474 CN1907048A (en) | 2006-07-27 | 2006-07-27 | A method for preparing manyflower betony yoghourt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610048474 CN1907048A (en) | 2006-07-27 | 2006-07-27 | A method for preparing manyflower betony yoghourt |
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| CN1907048A true CN1907048A (en) | 2007-02-07 |
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| CN 200610048474 Pending CN1907048A (en) | 2006-07-27 | 2006-07-27 | A method for preparing manyflower betony yoghourt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138598A (en) * | 2011-01-25 | 2011-08-03 | 洛阳国颜食品科技有限公司 | Stachysfloridona pu'er tea multifunctional beverage |
| CN102550671A (en) * | 2012-02-17 | 2012-07-11 | 河南科技大学 | Preparation method of Stachys floridana yoghourt |
-
2006
- 2006-07-27 CN CN 200610048474 patent/CN1907048A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138598A (en) * | 2011-01-25 | 2011-08-03 | 洛阳国颜食品科技有限公司 | Stachysfloridona pu'er tea multifunctional beverage |
| CN102550671A (en) * | 2012-02-17 | 2012-07-11 | 河南科技大学 | Preparation method of Stachys floridana yoghourt |
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