CN105360301A - Making method of Chinese yam bifidus yoghurt - Google Patents
Making method of Chinese yam bifidus yoghurt Download PDFInfo
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- CN105360301A CN105360301A CN201510813286.XA CN201510813286A CN105360301A CN 105360301 A CN105360301 A CN 105360301A CN 201510813286 A CN201510813286 A CN 201510813286A CN 105360301 A CN105360301 A CN 105360301A
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- chinese yam
- yoghourt
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- yoghurt
- yogurt
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- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/133—Fruit or vegetables
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a making method of Chinese yam bifidus yoghurt. Based on the total weight of the yogurt, the raw materials include: 5-12% of Chinese yam grains, 5-8% of white granulated sugar, 0.2%-0.8% of a stabilizer, a color retention agent and the balance milk. The preparation method of the Chinese yam grains include: taking Chinese yam, performing peeling, color protection, dicing and pulp mixing, immersing the product into a 4%-8% color retention agent, carrying out Bifidobacterium anaerobic fermentation, and when the pH value of the fermentation liquor reaches 4.2-4.5, taking the product out, thus obtaining Chinese yam yoghurt. The Chinese yam yoghurt provided by the invention not only has the inherent nutritional value of yogurt, but also makes full use of various health care ingredients in Chinese yam, and is more beneficial to people health.
Description
Technical field
The invention belongs to dairy products field, relate generally to the preparation method of the two qi Yoghourt of a kind of Chinese yam.
Background technology
Chinese yam has tonic effect and has again very high nutritive value simultaneously.Chinese yam is a kind of perennial winding herbaceous species plant, and Shu Shu skill section, is distributed widely in China various places, and Chinese yam has many kinds, and shape has long root, flat, block root 3 kinds.Chinese yam rhizome meat is pure white, nutritious, and food of holding concurrently, medicine are integrated.Modern pharmacological research shows, Chinese yam polysaccharide, glycoprotein isoreactivity composition, preventing there is good therapeutic effect in high fat of blood and adjustment gastrointestinal function, significantly can also reduce blood sugar, improving or immunity moderation function, have anti-aging effects.The functional health composition of Chinese yam, a lot of to the report of Chinese yam functional health composition both at home and abroad, it contains abundant functional health composition, wherein there are protein, polysaccharide, dopamine, hydrochloric acid Chinese yam alkali, batatasins, vitamin, calcium, magnesium, copper and abundant iodine and other trace element, and allantoin, soap former times, choline etc.In mucus protein matter Chinese yam in Chinese yam, protein content is about 1.5%.Get glycoprotein in Chinese yam water extracting alcohol hypostasis, glycoprotein is hydrolyzed to obtain more than ten seed amino acids such as lysine, histidine, arginine, aspartic acid.Related documents shows, Chinese yam polysaccharide is the main active ingredient in Chinese yam, has very strong functional health effect.In addition, also contain than several mineral materials nutrients such as more rich carrotene and K, Na, Ca, MgFeCuMnZn, nutritive value is comprehensive.
Yoghourt (yogurt, yoghurt) be with ox (sheep) breast or reconstituted milk for main material, through sterilization, fermentation, stirring or do not stir, add or do not add a kind of dairy products that other compositions are made.Yoghourt is nutritious, and except the whole nutritional labelings remaining raw material milk, lactic acid bacteria also can produce the necessary multivitamin of human nutrition during the fermentation, as Vb1, Vb2, Vb6, Vb12 etc.The material useful to health can be secreted when the lactic acid bacteria contained in Yoghourt breeds in the enteron aisle of human body, also can produce the material that some strengthen immunologic function, can human immunity be improved, prevent disease.
Chinese patent CN103766491A, discloses a kind of yam Yogurt and preparation method thereof, comprising: Chinese yam powder 5 ~ 12%, white granulated sugar 5 ~ 8%, stabilizing agent 0.2% ~ 0.8%, and surplus is milk; Described Chinese yam powder be by Chinese yam remove the peel, protect look, pelletizing after, immersing concentration is in the salt solution of 4% ~ 8%, through lactobacillus plantarum anaerobic fermentation, after fermentating liquid PH value reaches 4.2 ~ 4.5, take out, obtain yam Yogurt, in described preparation method by immerse concentration be protect look in the salt solution of 4% ~ 8%, protect color duration short, on the other hand, lactobacillus plantarum anaerobic fermentation can not discharge the nutritional labeling in Chinese yam completely.
Summary of the invention
The present invention makes in Yoghourt process and protects to overcome prior art the problem that look and Chinese yam anaerobic fermentation can not extract the nutritional labeling in Chinese yam completely, the preparation method of the two qi Yoghourt of a kind of Chinese yam is provided, the present invention is yam Yogurt, not only there is the nutritive value that Yoghourt is intrinsic, also take full advantage of the various health-care components in Chinese yam, both perfect adaptations, obtained yam Yogurt mouthfeel is outstanding, nutritious.
For realizing foregoing invention, technical scheme provided by the invention is: with the gross weight of this Yoghourt for benchmark, and its raw material composition comprises: Chinese yam powder 5 ~ 12%, white granulated sugar 5 ~ 8%, stabilizing agent 0.2% ~ 0.8%, and color stabilizer surplus is milk; The preparation method of described Chinese yam powder is as follows: get Chinese yam peeling, protect look, pelletizing, size mixing, immersing concentration is in the color stabilizer of 4% ~ 8%, through Bifidobacterium anaerobic fermentation, after fermentating liquid PH value reaches 4.2 ~ 4.5, takes out, is yam Yogurt.
Described Chinese yam powder diameter is 3-4mm
3;
Described color stabilizer is that 0.5% sodium tetraborate adds 0.5% ascorbic acid solution;
Described stabilizing agent is that CMC+PGA respectively accounts for 0.15% mixing;
Described sizes mixing as degreasing milk, and Chinese yam mud proportioning is 30:70.
Described anaerobic fermentation: 40 DEG C, 10h; Bacterial classification is than being lactic acid bacteria: Bifidobacterium two l:5; Inoculum concentration: 7%, sucrose 9%.This product has the distinctive color and luster of Chinese yam and local flavor, and outward appearance is milky white, and curdled milk has elasticity, delicate mouthfeel, sour and sweet palatability.
Compared with prior art, yam Yogurt of the present invention is for primary raw material with fresh milk and Chinese yam, overcome prior art to make in Yoghourt process and protect the problem that look and Chinese yam anaerobic fermentation can not extract the nutritional labeling in Chinese yam completely, not only there is the nutritive value that Yoghourt is intrinsic, also take full advantage of the various health care compositions in Chinese yam, more helpful to health of people, the present invention adopts fermentation method process Chinese yam particle, make it that there is good brittleness and hardness, be rich in and chew mouthfeel, quality of the present invention is good, strong flavor, smooth in taste, sweet and sour taste, there is good stability in shelf life.
Detailed description of the invention:
With specific embodiment, the present invention is further elaborated below, but not as a limitation of the invention.
Embodiment 1
1) getting Chinese yam peeling, adopting containing mass percent is that 0.5% sodium tetraborate adds 0.5% ascorbic acid solution and soaks 5min as color stabilizer, takes out, is cut into and is of a size of 3mm
3particle;
2) by step 1) particle that obtains sizes mixing, and use degreasing milk, Chinese yam mud proportioning is 30:70, Bifidobacterium anaerobic fermentation, after fermentating liquid PH value reaches 4.5, takes out;
3) take each 1.5g mixing of white granulated sugar 8kg, CMC+PGA stabilizing agent, fat-enriched milk 79.2kg, at 80 DEG C of mix and blend 20min, obtains former milk base-material;
4) get former milk base-material sterilizing row 4min at 121 DEG C, cool 40 DEG C, inoculating bifidobacterium anaerobic fermentation, anaerobic fermentation: 40 DEG C, 10h; Lactic acid bacteria and bifidobacterium species are than being l:5; Inoculum concentration is 7%.Fermentation reaches 78T to acidity, obtains Yoghourt base-material;
5) Chinese yam powder getting 5kg mixes with Yoghourt base-material, and refrigeration after-ripening, obtains yam Yogurt.
Embodiment 2
1) getting Chinese yam peeling, adopting containing mass percent is that 0.5% sodium tetraborate adds 0.5% ascorbic acid solution and soaks 5min as color stabilizer, takes out, is cut into and is of a size of 4mm
3particle;
2) by step 1) particle that obtains sizes mixing, and use degreasing milk, Chinese yam mud proportioning is 30:70, Bifidobacterium anaerobic fermentation, after fermentating liquid PH value reaches 4.3, takes out;
3) take white granulated sugar 8kg, each 1.5g mixing of CMC+PGA stabilizing agent, fat-enriched milk 79.2kg, at 80 DEG C of mix and blend 20min, obtains former milk base-material;
4) get former milk base-material sterilizing row 4min at 121 DEG C, cool 40 DEG C, inoculating bifidobacterium anaerobic fermentation, anaerobic fermentation: 40 DEG C, 10h; Lactic acid bacteria and bifidobacterium species are than being l:5; Inoculum concentration is 7%.Fermentation reaches 78T to acidity, obtains Yoghourt base-material;
5) Chinese yam powder getting 5kg mixes with Yoghourt base-material, and refrigeration after-ripening, obtains yam Yogurt.
Claims (6)
1. a preparation method for the two qi Yoghourt of Chinese yam, is characterized in that, with the gross weight of this Yoghourt for benchmark, its raw material composition comprises: Chinese yam powder 5 ~ 12%, white granulated sugar 5 ~ 8%, stabilizing agent 0.2% ~ 0.8%, and color stabilizer surplus is milk; The preparation method of described Chinese yam powder is as follows: get Chinese yam peeling, protect look, pelletizing, size mixing, immersing concentration is in the color stabilizer of 4% ~ 8%, through Bifidobacterium anaerobic fermentation, after fermentating liquid PH value reaches 4.2 ~ 4.5, takes out, is yam Yogurt.
2. the preparation method of the two qi Yoghourt of a kind of Chinese yam according to claim 1, it is characterized in that, described Chinese yam powder diameter is 3-4mm
3.
3. the preparation method of the two qi Yoghourt of a kind of Chinese yam according to claim 1, it is characterized in that, described color stabilizer is that 0.5% sodium tetraborate adds 0.5% ascorbic acid solution.
4. the preparation method of the two qi Yoghourt of a kind of Chinese yam according to claim 1, it is characterized in that, described stabilizing agent is that CMC+PGA respectively accounts for 0.15% mixing.
5. the preparation method of the two qi Yoghourt of a kind of Chinese yam according to claim 1, it is characterized in that, described sizes mixing as degreasing milk, and Chinese yam mud proportioning is 30:70.
6. the preparation method of the two qi Yoghourt of a kind of Chinese yam according to claim 1, is characterized in that, described anaerobic fermentation: 40 DEG C, 10h; Bacterial classification is l:5 than being lactic acid bacteria and Bifidobacterium; Inoculum concentration is 7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813286.XA CN105360301A (en) | 2015-11-20 | 2015-11-20 | Making method of Chinese yam bifidus yoghurt |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813286.XA CN105360301A (en) | 2015-11-20 | 2015-11-20 | Making method of Chinese yam bifidus yoghurt |
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| CN105360301A true CN105360301A (en) | 2016-03-02 |
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| CN201510813286.XA Pending CN105360301A (en) | 2015-11-20 | 2015-11-20 | Making method of Chinese yam bifidus yoghurt |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941625A (en) * | 2016-04-29 | 2016-09-21 | 河南省淼雨饮品股份有限公司 | Fermented milk-containing Chinese yam beverage and preparation method thereof |
| CN106889185A (en) * | 2017-01-17 | 2017-06-27 | 华南理工大学 | A kind of acidified milk with shortening fermentation time and preparation method thereof |
| CN114532405A (en) * | 2022-02-23 | 2022-05-27 | 纪丽霞 | Fat-reducing and sweet-lowering flavored yoghourt |
-
2015
- 2015-11-20 CN CN201510813286.XA patent/CN105360301A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941625A (en) * | 2016-04-29 | 2016-09-21 | 河南省淼雨饮品股份有限公司 | Fermented milk-containing Chinese yam beverage and preparation method thereof |
| CN106889185A (en) * | 2017-01-17 | 2017-06-27 | 华南理工大学 | A kind of acidified milk with shortening fermentation time and preparation method thereof |
| CN114532405A (en) * | 2022-02-23 | 2022-05-27 | 纪丽霞 | Fat-reducing and sweet-lowering flavored yoghourt |
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Application publication date: 20160302 |