CN102302060B - Manufacturing method for dendrobium stem yoghourt - Google Patents
Manufacturing method for dendrobium stem yoghourt Download PDFInfo
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- CN102302060B CN102302060B CN2011102963147A CN201110296314A CN102302060B CN 102302060 B CN102302060 B CN 102302060B CN 2011102963147 A CN2011102963147 A CN 2011102963147A CN 201110296314 A CN201110296314 A CN 201110296314A CN 102302060 B CN102302060 B CN 102302060B
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- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241001523681 Dendrobium Species 0.000 title abstract 6
- 235000013618 yogurt Nutrition 0.000 title abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 30
- 235000020247 cow milk Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims description 36
- 230000004151 fermentation Effects 0.000 claims description 36
- 240000004638 Dendrobium nobile Species 0.000 claims description 27
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000021262 sour milk Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 244000005700 microbiome Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 241001116389 Aloe Species 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 241000201295 Euphrasia Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a manufacturing method for a dendrobium stem yoghourt, and the method comprises the following steps: deflavouring a dendrobium stem serving as a raw material and used for health-care food; and preparing juice, fermenting, adding cow milk in proportion, inoculating and then fermenting, thereby preparing the yoghourt. The dendrobium stem yoghourt provided by the invention has the efficacies of nourishing stomach and improving body fluid, nourishing Yin and clearing heat as well as strengthening Yin and benefiting essence. The flavor of the dendrobium stem can be significantly improved; the product has rich nutrition, tastes exquisite, has proper sour and sweet and can be eaten as daily food of people; and a new manner of food application of the dendrobium stem is provided.
Description
Technical field
The present invention relates to a kind of preparation method of HERBA DENDROBII sour milk, specifically is to be the method for raw material making sour milk with HERBA DENDROBII and cow's milk.
Background technology
The stem of noble dendrobium is the orchid family herbaceos perennial, and health ministry is classified them as can be used for health food article.Just on the books in Shennong's Herbal, be listed as top grade.Nourishing the stomach to improve the production of body fluid, nourishing Yin and clearing heat, the function that makes eye bright are arranged, be used for the moon and hinder body fluid deficiency, the dry polydipsia, food is few retches, abnormal heat after being ill, order is secretly not clear.Compendium of Material Medica claim it have " reinforcing yin essence benefit essence, thick stomach, mend in spore not enough, make light of one's life by commiting suicide and prolong life " effect.
Sour milk is a fermented dairy product; Have peculiar flavour, sour and sweet palatability, fragrance is good to eat; Nutritious; And have the effect of alleviating lactose intolerance, the biodiasmin in the sour milk also can suppress harmful microbe breeding in the enteron aisle effectively, and is significant to improving whole people's fitness and business economic benefit.
Having with strawberry, aloe in the market is the sour milk that raw material is made, and is that the sour milk that raw material is made does not also appear in the newspapers with the HERBA DENDROBII.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of HERBA DENDROBII sour milk, solving HERBA DENDROBII can not be by people as the edible problem of daily bread because of the mouthfeel difference.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of HERBA DENDROBII sour milk is characterized in that adopting following steps to make:
A, stem of noble dendrobium preliminary treatment: the bright HERBA DENDROBII that will gather, remove impurity and Lao Ye, clear water is cleaned, and Mechanical Crushing becomes 0.4-0.6 centimetre broken section;
B, preparation stem of noble dendrobium juice: get broken section of HERBA DENDROBII, add the water of 3-5 times of weight portion, be heated to boiling; Kept 3-5 minute, and filtered, get filter residue and add 42-45 ℃ of weight parts water such as grade; The machinery making beating, slurries make stem of noble dendrobium juice with 120-150 purpose filtered through gauze behind the mechanical homogeneous;
C, preparation fermentation stem of noble dendrobium juice: get dry ferment 10-13 weight portion, join in the liquid glucose of 2000 weight portion 5-7% weight concentrations, keep 28-30 ℃; Stir activation in 20 minutes and become yeast juice, be inoculated into by a certain percentage in the stem of noble dendrobium juice, fermentation is 1-8 hour in 28-35 ℃ of environment; After the completion zymotic fluid is heated to 80-90 ℃, kept 10-15 minute, after the cooling; Add pure water and be adjusted to the 7-8% weight ratio, make fermentation stem of noble dendrobium juice;
D, cow's milk preliminary treatment: get fresh cow milk, the solid impurity in mechanical centrifugal removal Ruzhong also kills the part microorganism, adds the white granulated sugar stirring and dissolving of 2-5% weight ratio, and back preheating, homogeneous and sterilization make cow's milk fermentation base;
E, mixing: cow's milk fermentation base, fermentation stem of noble dendrobium juice are mixed by a certain percentage, and mechanical homogeneous makes mixed liquor;
F, inoculation: in gnotobasis, in mixed liquor, add lactobacillus bulgaricus bacterial classification, streptococcus thermophilus strain by a certain percentage, stir;
G, fermentation: postvaccinal mixed liquor is put standing for fermentation in the gnotobasis, fermentation temperature 38-42 ℃, time 4-6 hour;
After H, fermentation were accomplished, aseptic canning was put in the 0-4 ℃ of freezer and is preserved, through dispatching from the factory after the assay was approved.
Step gathers that certain proportion is among the C: yeast juice and stem of noble dendrobium juice weight ratio are 2-5:100.
Step gathers that certain proportion is among the E: cow's milk fermentation base is 7-8:1 with fermentation stem of noble dendrobium juice weight ratio.
Step gathers that certain proportion is among the F: mixed liquor and lactobacillus bulgaricus bacterial classification, streptococcus thermophilus strain weight ratio are: 100:0.002-0.003:0.003-0.005.
It is raw material that the present invention adopts the HERBA DENDROBII can be used for health food, through going flavor, system juice, fermentation, is added in proportion in the cow's milk again, and the inoculation after fermentation makes sour milk, has the effect of nourishing the stomach to improve the production of body fluid, nourishing Yin and clearing heat, the beneficial essence of reinforcing yin essence.Can significantly change the eating mouth feel of HERBA DENDROBII, product is nutritious, and delicate mouthfeel is sour-sweet moderate, can supply people as daily food consumption, for the food application of HERBA DENDROBII provides a new mode.
Below will combine embodiment, the present invention will be carried out comparatively detailed explanation.
The specific embodiment
Embodiment: with 10 kilograms of HERBA DENDROBIIs is example, adopts following steps to make:
1, stem of noble dendrobium preliminary treatment: the bright HERBA DENDROBII that will gather, remove impurity and Lao Ye, clean with flushing with clean water, drop into broken section that is broken into 0.4-0.6 centimetre in the disintegrating machine;
2, preparation stem of noble dendrobium juice: get broken section 10 kilograms of HERBA DENDROBIIs, add 40 kilograms water, be heated to boiling; Kept 4 minutes, and filtered, to remove the peculiar smell of the stem of noble dendrobium; Get filter residue and add 42 ℃ of weight parts waters such as grade, with the beater making beating, slurries filter with 120 purpose sterile gauzes; Drop into homogeneous in the homogeneous, make stem of noble dendrobium juice;
3, preparation fermentation stem of noble dendrobium juice: get dry ferment 5 grams, white granulated sugar 50 grams join in 1 kg of water, keep 30 ℃, stir 20 minutes, and activation becomes yeast juice; Get 1 kilogram of yeast juice, be added in 50 kilograms of stem of noble dendrobium juice, fermentation is 5 hours in 32 ℃ of environment, after the completion zymotic fluid is heated to 80-90 ℃, keeps sterilization in 10-15 minute, after the cooling, adds sterilized water and is diluted to 8%, makes fermentation stem of noble dendrobium juice;
4, cow's milk preliminary treatment: get 400 kilograms of fresh cow milks, the solid impurity in mechanical centrifugal removal Ruzhong also kills the part microorganism, adds 16 kilograms of white granulated sugars, stirring and dissolving, after be preheated to 70 ℃, 40 MPa homogeneous, pasteurize makes cow's milk fermentation base;
5, mix: will get 400 kilograms in cow's milk fermentation base, 50 kilograms of mixing of fermentation stem of noble dendrobium juice, homogeneous makes mixed liquor once more;
6, inoculation: 450 kilograms of mixed liquors, in gnotobasis, add lactobacillus bulgaricus bacterial classification 12 grams, streptococcus thermophilus strain 18 grams, stir;
7, fermentation: with postvaccinal mixed liquor, put standing for fermentation in the gnotobasis, 38 ℃ of fermentation temperatures, 5 hours time;
8, after fermentation was accomplished, aseptic canning was put in the 0-4 ℃ of freezer and is preserved, through dispatching from the factory after the assay was approved.
The above is merely preferred embodiment of the present invention, and all equalizations of being done according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.
Claims (3)
1. the preparation method of a HERBA DENDROBII sour milk is characterized in that adopting following steps to make:
A, stem of noble dendrobium preliminary treatment: the bright HERBA DENDROBII that will gather, remove impurity and Lao Ye, clear water is cleaned, and Mechanical Crushing becomes 0.4-0.6 centimetre broken section;
B, preparation stem of noble dendrobium juice: get broken section of HERBA DENDROBII, add the water of 3-5 times of weight portion, be heated to boiling; Kept 3-5 minute, and filtered, get filter residue and add 42-45 ℃ of weight parts water such as grade; The machinery making beating, slurries make stem of noble dendrobium juice with 120-150 purpose filtered through gauze behind the mechanical homogeneous;
C, preparation fermentation stem of noble dendrobium juice: get dry ferment 10-13 weight portion, join in the liquid glucose of 2000 weight portion 5-7% weight concentrations, keep 28-30 ℃, stir activation in 20 minutes and become yeast juice; Yeast juice and stem of noble dendrobium juice weight ratio 2-5:100 are inoculated in the stem of noble dendrobium juice, and fermentation is 1-8 hour in 28-35 ℃ of environment, after the completion zymotic fluid is heated to 80-90 ℃; Kept 10-15 minute; After the cooling, add pure water and be adjusted to the 7-8% weight ratio, make fermentation stem of noble dendrobium juice;
D, cow's milk preliminary treatment: get fresh cow milk, the solid impurity in mechanical centrifugal removal Ruzhong also kills the part microorganism, adds the white granulated sugar stirring and dissolving of 2-5% weight ratio, and back preheating, homogeneous and sterilization make cow's milk fermentation base;
E, mixing: cow's milk fermentation base, fermentation stem of noble dendrobium juice are mixed by a certain percentage, and mechanical homogeneous makes mixed liquor;
F, inoculation: in gnotobasis, in mixed liquor, add lactobacillus bulgaricus bacterial classification, streptococcus thermophilus strain by a certain percentage, stir;
G, fermentation: postvaccinal mixed liquor is put standing for fermentation in the gnotobasis, fermentation temperature 38-42 ℃, time 4-6 hour;
After H, fermentation were accomplished, aseptic canning was put in the 0-4 ℃ of freezer and is preserved, through dispatching from the factory after the assay was approved.
2. the preparation method of a kind of HERBA DENDROBII sour milk according to claim 1 is characterized in that: certain proportion is in the step e: cow's milk fermentation base is 7-8:1 with fermentation stem of noble dendrobium juice weight ratio.
3. the preparation method of a kind of HERBA DENDROBII sour milk according to claim 1 is characterized in that: certain proportion is in the step F: mixed liquor and lactobacillus bulgaricus bacterial classification, streptococcus thermophilus strain weight ratio are: 100:0.002-0.003:0.003-0.005.
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| CN2011102963147A CN102302060B (en) | 2011-09-28 | 2011-09-28 | Manufacturing method for dendrobium stem yoghourt |
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| CN2011102963147A CN102302060B (en) | 2011-09-28 | 2011-09-28 | Manufacturing method for dendrobium stem yoghourt |
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| CN102302060A CN102302060A (en) | 2012-01-04 |
| CN102302060B true CN102302060B (en) | 2012-10-31 |
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Cited By (1)
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| CN108497064B (en) * | 2018-02-13 | 2021-09-10 | 广西壮族自治区水牛研究所 | Stirring type dendrobium officinale buffalo yogurt and preparation method thereof |
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| CN102669521A (en) * | 2012-05-14 | 2012-09-19 | 贵州省赤水市金钗石斛产业开发有限公司 | Method for making dendrobium nobile honey |
| CN103503938B (en) * | 2013-09-09 | 2015-12-02 | 张梅霞 | The making method of a kind of unartificial yeast |
| CN104430848A (en) * | 2014-10-24 | 2015-03-25 | 芜湖永锐工贸有限公司 | Low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat and preparation method of low-fat dendrobe and mint yoghourt for tonifying spleen and clearing internal heat |
| CN104585762B (en) * | 2015-01-19 | 2016-09-14 | 中国食品发酵工业研究院 | A kind of Herba Dendrobii fermented product and preparation method thereof |
| CN104593425B (en) * | 2015-02-03 | 2018-03-23 | 周礼红 | A kind of stem of noble dendrobium red yeast rice preparation method |
| CN105994619A (en) * | 2016-05-13 | 2016-10-12 | 许昌学院 | Yogurt containing dendrobium huoshanense and polygonatum and preparation method of yogurt |
| CN106063541A (en) * | 2016-07-06 | 2016-11-02 | 上海圣得生物工程技术有限公司 | A kind of dendrobium stem beverage and preparation method thereof |
| CN106172765A (en) * | 2016-07-25 | 2016-12-07 | 安徽中升生物科技有限公司 | A kind of Herba Dendrobii Yoghourt and preparation method thereof |
| CN106720330A (en) * | 2016-12-13 | 2017-05-31 | 高州市石生源生物科技发展有限公司 | A kind of dendrobium candidum Yoghourt and preparation method thereof |
| CN108402175B (en) * | 2018-02-11 | 2022-02-18 | 韶关学院 | Dendrobium officinale health-care yoghourt and preparation method thereof |
| CN108450556A (en) * | 2018-04-10 | 2018-08-28 | 南京工业大学 | A kind of yoghourt-flavored fermentation dendrobe powder and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497064B (en) * | 2018-02-13 | 2021-09-10 | 广西壮族自治区水牛研究所 | Stirring type dendrobium officinale buffalo yogurt and preparation method thereof |
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| CN102302060A (en) | 2012-01-04 |
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Owner name: GUANGXI YULIN RONGSHANTANG BIOTECHNOLOGY CO., LTD. Free format text: FORMER OWNER: SHEN JIAN Effective date: 20141009 |
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Effective date of registration: 20141009 Address after: 537012 the Guangxi Zhuang Autonomous Region Yulin City Industrial Park health medicine group Hou Yang Ping Dendrobium base in the South Patentee after: GUANGXI YULIN RONGSHANTANG BIOTECHNOLOGY CO., LTD. Address before: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Patentee before: Shen Jian |