CN103120210A - Black locust flower yoghourt and preparation method thereof - Google Patents
Black locust flower yoghourt and preparation method thereof Download PDFInfo
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- CN103120210A CN103120210A CN2013100652829A CN201310065282A CN103120210A CN 103120210 A CN103120210 A CN 103120210A CN 2013100652829 A CN2013100652829 A CN 2013100652829A CN 201310065282 A CN201310065282 A CN 201310065282A CN 103120210 A CN103120210 A CN 103120210A
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Abstract
The invention discloses black locust flower yoghourt and a preparation method thereof. The black locust flower yoghourt comprises the following components in parts by weight: 70-90 parts of fresh milk, 10-20 parts of black locust flower juice, 5-8 parts of liquorice liquor, 1-3 parts of sucrose and 2-4 parts of zymocyte, wherein the black locust flower juice is prepared from the fresh black locust flowers and water according to a weight ratio of 1:(2-4) through rubbing, colloid-milling, degrading, centrifuging, degassing and filtering; and the liquorice liquor is prepared by mixing the liquorice powder and water according to a weight ratio of 1:(10-40). According to the black locust flower yoghourt and the preparation method thereof disclosed by the invention, the nutrition of the yoghourt is improved by utilizing the nutrition characteristics of the black locust flower; meanwhile, the liquorice can be utilized for restraining the secretion of stomach juice and stomach acid, so that the gastric mucosa is protected from being damaged, and the regeneration of the epithelium cells of the alimentary track is promoted; moreover, the defects that the secretion of the gastric mucosa and the digestive enzyme are affected by excessive stomach acid caused by drinking tooth much yoghourt are removed, so that a user can drink the yoghourt for a long time.
Description
Technical field
The present invention relates to a kind of sour milk, be specifically related to a kind of black locust flower yogurt and preparation method thereof.
Background technology
Locust tree has another name called acacia, and distributed pole is wide in China, be urban afforestation splendid several, be also the raw material of making perfume, but the edibility of Pagoda Flower is rarely known by the people, particularly contains the sour milk of Pagoda Flower, seldom is promoted.Analyze according to the study, in 100 gram fresh locust flowers, contain moisture 78 grams, protein 3.1 grams, fatty 0.7 gram, carbohydrate 15 grams, 79 kilocalories of heats, crude fibre 22 grams, ash content 1.2 grams, 83 milligrams of calcium, 69 milligrams, phosphorus, 36 milligrams of iron, 0.04 milligram of carrotene, 0.18 milligram, riboflavin, 6.6 milligrams of niacins, 30 milligrams of vitamin Cs, its nutritive value is high, is a kind of fabulous beverage raw material.
Contain a large amount of biodiasmins in sour milk, can safeguard the balance of gut flora, suppress harmful bacteria to the invasion of enteron aisle, sour milk also contains plurality of enzymes, promotion is digested and assimilated, and lactic acid bacteria can produce the material that some strengthen immunologic function simultaneously, improves immune function of human body.But sour milk is had drunk too much, and is easy to cause hyperhydrochloria, affects the secretion of gastric mucosa and digestive ferment, reduces appetite, destroys the electrolyte balance in human body.
Radix Glycyrrhizae mainly contains glycyrrhizin, and it can suppress gastric juice, gastric acid secretion, and direct sorption hydrochloric acid in gastric juice and reduce gastric acidity in stomach increases the hexose amine component of Gastric Mucosal Cells, and the protection stomach lining makes it to be without prejudice, and promotes gastrointestinal epithelial cells regeneration.
Summary of the invention
But the black locust flower yogurt that technical problem to be solved by this invention is to provide the good long-term drinking of a kind of mouthfeel, is of high nutritive value provides the preparation method of black locust flower yogurt simultaneously.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of black locust flower yogurt, in weight portion, its component is:
70～90 parts of fresh milks, 10～20 parts of locust flower juices, 5～8 parts of liquorice liquids, 1～3 part of sucrose, 2～4 parts of zymophytes;
Described locust flower juice is to be made through rubbing, colloid defibrination, degraded, centrifugal degassed, filtration 1:2～4 in mass ratio by fresh locust flower and water;
Described liquorice liquid is to be mixed and make in 1:10～40 in mass ratio by Radix Glycyrrhizae powder and water.
The present invention is according to the characteristics of Pagoda Flower, sour milk and Radix Glycyrrhizae, and comprehensively its characteristic, prepare black locust flower yogurt, but have be of high nutritive value, the characteristics of long-term drinking again.
Preferably, such scheme is in weight portion, its component can for:
75～85 parts of fresh milks, 14～16 parts of locust flower juices, 6～7 parts of liquorice liquids, 1.5～2.5 parts of sucrose, 2.5～3.5 parts of zymophytes.
Preferably, such scheme is in weight portion, its component can for:
80 parts of fresh milks, 15 parts of locust flower juices, 6.5 parts of liquorice liquids, 2 parts of sucrose, 3 parts of zymophytes.
In order to make the nutriment that fully remains with Pagoda Flower in locust flower juice, the described locust flower juice of Pagoda Flower can be by fresh locust flower and water in mass ratio 1:3 make through rubbings, colloid defibrination, degraded, centrifugal degassed, filtration.
For the active ingredient that can make Radix Glycyrrhizae can fully be mixed with sour milk, described liquorice liquid can be by Radix Glycyrrhizae powder and water in mass ratio 1:20 mix and make.
The present invention discloses a kind of preparation method of black locust flower yogurt, comprise the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: will inoculate after 70～90 parts of fresh milks, 10～20 parts of locust flower juices, 5～8 parts of liquorice liquids, 1～3 part of sucrose, 2～4 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 3～7 hours;
4) refrigeration of the mixture after fermenting is 8～11 hours, makes finished product.
The described locust flower juice of such scheme can be to be made through rubbing, colloid defibrination, degraded, centrifugal degassed, filtration 1:2～4 in mass ratio by fresh locust flower and water.
The described liquorice liquid of such scheme can be to be mixed and make in 1:10～40 in mass ratio by Radix Glycyrrhizae powder and water.
Compared with prior art, the present invention utilizes the nutritive peculiarity of Pagoda Flower, improves the nutrition of sour milk of the present invention; Utilize simultaneously Radix Glycyrrhizae can suppress gastric juice, gastric acid secretion; direct sorption hydrochloric acid in gastric juice and reduce gastric acidity in stomach; increase the hexose amine component of Gastric Mucosal Cells; the protection stomach lining; make it to be without prejudice, promote the characteristics of gastrointestinal epithelial cells regeneration, removed because drinking too much sour milk and cause hyperhydrochloria; affect the disadvantage of the secretion of gastric mucosa and digestive ferment, make the people can long-term drinking.
The specific embodiment
Following examples are for to further illustrate of the present invention, but the present invention is not limited thereto.
Embodiment 1
A kind of black locust flower yogurt, in weight portion, its component is: 70 parts of fresh milks, 10 parts of locust flower juices, 5 parts of liquorice liquids, 1 part of sucrose, 2 parts of zymophytes.
The preparation method of above-mentioned black locust flower yogurt comprises the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: will inoculate after 70 parts of fresh milks, 10 parts of locust flower juices, 5 parts of liquorice liquids, 1 part of sucrose, 2 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 3 hours;
4) refrigeration of the mixture after fermenting is 8 hours, makes finished product.
Embodiment 2
A kind of black locust flower yogurt, in weight portion, its component is: 80 parts of fresh milks, 14 parts of locust flower juices, 6 parts of liquorice liquids, 1.5 parts of sucrose, 2.5 parts of zymophytes.
The preparation method of above-mentioned black locust flower yogurt comprises the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: inoculate after 80 parts of fresh milks, 14 parts of locust flower juices, 6 parts of liquorice liquids, 1.5 parts of sucrose, 2.5 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 4 hours;
4) refrigeration of the mixture after fermenting is 10 hours, makes finished product.
Embodiment 3
A kind of black locust flower yogurt, in weight portion, its component is: 75 parts of fresh milks, 15 parts of locust flower juices, 6.5 parts of liquorice liquids, 2 parts of sucrose, 3 parts of zymophytes.
The preparation method of above-mentioned black locust flower yogurt comprises the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: inoculate after 75 parts of fresh milks, 15 parts of locust flower juices, 6.5 parts of liquorice liquids, 2 parts of sucrose, 3 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 6 hours;
4) refrigeration of the mixture after fermenting is 9 hours, makes finished product.
Embodiment 4
A kind of black locust flower yogurt, in weight portion, its component is: 85 parts of fresh milks, 16 parts of locust flower juices, 7 parts of liquorice liquids, 2.5 parts of sucrose, 3.5 parts of zymophytes.
The preparation method of above-mentioned black locust flower yogurt comprises the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: inoculate after 85 parts of fresh milks, 16 parts of locust flower juices, 7 parts of liquorice liquids, 2.5 parts of sucrose, 3.5 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 5 hours;
4) refrigeration of the mixture after fermenting is 11 hours, makes finished product.
Embodiment 5
A kind of black locust flower yogurt, in weight portion, its component is: 90 parts of fresh milks, 20 parts of locust flower juices, 8 parts of liquorice liquids, 3 parts of sucrose, 4 parts of zymophytes.
The preparation method of above-mentioned black locust flower yogurt comprises the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: inoculate after 90 parts of fresh milks, 20 parts of locust flower juices, 8 parts of liquorice liquids, 3 parts of sucrose, 4 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 7 hours;
4) refrigeration of the mixture after fermenting is 10 hours, makes finished product.
Claims (8)
1. a black locust flower yogurt, is characterized in that in weight portion, and its component is:
70～90 parts of fresh milks, 10～20 parts of locust flower juices, 5～8 parts of liquorice liquids, 1～3 part of sucrose, 2～4 parts of zymophytes;
Described locust flower juice is to be made through rubbing, colloid defibrination, degraded, centrifugal degassed, filtration 1:2～4 in mass ratio by fresh locust flower and water;
Described liquorice liquid is to be mixed and make in 1:10～40 in mass ratio by Radix Glycyrrhizae powder and water.
2. black locust flower yogurt according to claim 1, is characterized in that in weight portion, and its component is:
75～85 parts of fresh milks, 14～16 parts of locust flower juices, 6～7 parts of liquorice liquids, 1.5～2.5 parts of sucrose, 2.5～3.5 parts of zymophytes.
3. black locust flower yogurt according to claim 2, is characterized in that in weight portion, and its component is:
80 parts of fresh milks, 15 parts of locust flower juices, 6.5 parts of liquorice liquids, 2 parts of sucrose, 3 parts of zymophytes.
4. black locust flower yogurt according to claim 1 is characterized in that: described locust flower juice be by fresh locust flower and water in mass ratio 1:3 make through rubbings, colloid defibrination, degraded, centrifugal degassed, filtration.
5. black locust flower yogurt according to claim 1 is characterized in that: described liquorice liquid be by Radix Glycyrrhizae powder and water in mass ratio 1:20 mix and make.
6. the preparation method of a black locust flower yogurt is characterized in that comprising the following steps:
1) preparation bacterial classification: the cultural method of Yoghourt fermentation bacterial classification carries out the bacterial classification cultivation routinely;
2) inoculation: will inoculate after 70～90 parts of fresh milks, 10～20 parts of locust flower juices, 5～8 parts of liquorice liquids, 1～3 part of sucrose, 2～4 parts of mixing sterilizations of zymophyte;
3) fermentation: with postvaccinal fermented mixture 3～7 hours;
4) refrigeration of the mixture after fermenting is 8～11 hours, makes finished product.
7. the preparation method of black locust flower yogurt according to claim 6 is characterized in that: described locust flower juice is to be made through rubbing, colloid defibrination, degraded, centrifugal degassed, filtration 1:2～4 in mass ratio by fresh locust flower and water.
8. the preparation method of black locust flower yogurt according to claim 6 is characterized in that: described liquorice liquid is to be mixed and make in 1:10～40 in mass ratio by Radix Glycyrrhizae powder and water.
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| CN2013100652829A CN103120210A (en) | 2013-02-28 | 2013-02-28 | Black locust flower yoghourt and preparation method thereof |
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| CN2013100652829A CN103120210A (en) | 2013-02-28 | 2013-02-28 | Black locust flower yoghourt and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478250A (en) * | 2013-09-29 | 2014-01-01 | 江苏食品药品职业技术学院 | Healthcare yogurt and preparation method thereof |
| CN105794971A (en) * | 2016-05-17 | 2016-07-27 | 青岛新希望琴牌乳业有限公司 | Functional drinking type yogurt and preparation method thereof |
| CN107836521A (en) * | 2017-12-21 | 2018-03-27 | 福建农林大学 | A kind of sophora bud Yoghourt and preparation method thereof |
Citations (4)
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| CN1053091C (en) * | 1993-03-13 | 2000-06-07 | 彭建汉 | Natural bamboo juice drink |
| CN101700063A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparation method of herbal yogurt with digestion promoting function |
| CN101703106A (en) * | 2009-11-17 | 2010-05-12 | 大连大学 | Black locust flower yogurt and production method thereof |
| CN102187900A (en) * | 2010-12-27 | 2011-09-21 | 陈慧婷 | Formula and preparation method of radix glycyrrhizae preparata yoghurt drink for mitigating gastrointestinal dysfunction |
-
2013
- 2013-02-28 CN CN2013100652829A patent/CN103120210A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053091C (en) * | 1993-03-13 | 2000-06-07 | 彭建汉 | Natural bamboo juice drink |
| CN101700063A (en) * | 2009-09-21 | 2010-05-05 | 杭州六易科技有限公司 | Preparation method of herbal yogurt with digestion promoting function |
| CN101703106A (en) * | 2009-11-17 | 2010-05-12 | 大连大学 | Black locust flower yogurt and production method thereof |
| CN102187900A (en) * | 2010-12-27 | 2011-09-21 | 陈慧婷 | Formula and preparation method of radix glycyrrhizae preparata yoghurt drink for mitigating gastrointestinal dysfunction |
Non-Patent Citations (3)
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| 冯彦博: "菊花甘草酸奶的研制", 《粮油加工与食品机械》 * |
| 徐海洋 等: "无糖甘草酸奶的工艺研究", 《山东食品发酵》 * |
| 李次力: "甘草酸奶的研制", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478250A (en) * | 2013-09-29 | 2014-01-01 | 江苏食品药品职业技术学院 | Healthcare yogurt and preparation method thereof |
| CN105794971A (en) * | 2016-05-17 | 2016-07-27 | 青岛新希望琴牌乳业有限公司 | Functional drinking type yogurt and preparation method thereof |
| CN107836521A (en) * | 2017-12-21 | 2018-03-27 | 福建农林大学 | A kind of sophora bud Yoghourt and preparation method thereof |
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Application publication date: 20130529 |