CN104605018B - A kind of feature acidified milk and preparation method thereof - Google Patents
A kind of feature acidified milk and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of feature acidified milk, the primary raw material of following weight proportions is taken to be prepared from：30 50 parts of fresh milk；26 parts of burdock extract；15 parts of Astragalus Root P.E；0.4 0.8 parts of stabilizer；38 parts of green-tea extract；0.3 0.8 parts of acidity regulator；0.13 0.45 parts of sweetener；The 180DCU of Kefir grains bacterium flora 150.The acidified milk, which has, promotes intestinal health, relief of constipation, the effect for maintaining human body metabolic balance, improving immunity of organisms.
Description
Technical field
The invention belongs to traditional Chinese medicine field, especially a kind of feature acidified milk and preparation method thereof.
Background technology
Fermented dairy product refers to using emulsion as raw material, the lactic product through microbial fermentation.Fermented dairy product has
The advantages of nutritious, easy to digest, palatability is good and is easy to preservation, is liked as consumers in general.It is wherein sour
Cream, yogurt etc. are products prepared by fermented by after the inoculating lactic acid bacterium into emulsion.And some products remove bacterium
Outside, also yeast and mould participate in fermentation.There is penicillium roqueforti (Penicillum if blue cheeses and sramana's cypress cheese
Roqueforti), sramana cypress mould (P.camemberti) participates in fermentation；These microorganisms can not only cause product appearance and
The improvement of physicochemical property, and
And the local flavor of fermented product can be enriched.
In the production process of acidified milk, the selection of strain is technically characterized in that, for the difference of acidified milk type, selection is not
Same strain, but feature acidified milk (for example, playing health-care effect) is at present still to be rare.Moreover, domestic
Breast enterprise has that product chain is more single, and added value of product is low, product homogeneity, and enterprise makes a profit few, the low problem of dairy farmer's income, also between
Connect result in this respect Research progress it is little.Therefore, it is contemplated that growth characteristics, fermentation to function stem are special
Property, adhesion properties, metabolic characteristic, inoxidizability and scavenging activated oxygen effect study on the basis of, development with
Have the functional form acidified milk of nutritional characteristic based on healthcare function concurrently, the present invention plans micro ecological technology and probiotics principle is applied to
Dairy products deep processing, the mechanism of action of symplastic growth and fermenting mechanism and micro-ecology fermentation breast based on probiotics strain in dairy products,
A kind of novel fermented milk product based on healthcare function is developed, traditional yogurt product healthcare function is made up unconspicuous scarce
Fall into there is provided one kind proportioning is simple, possess healthcare function and nutritious a kind of feature acidified milk and preparation method thereof.
The A of application publication number CN 103636779（Application number 201310719418.3）Chinese patent disclose one kind
Feature acidified milk, it is characterised in that contain Lactobacillus plantarum, lactobacillus acidophilus and class cheese breast in the feature acidified milk
Bacillus；Lactobacillus plantarum：Lactobacillus acidophilus：The mass ratio of lactobacillus paracasei is 4: 3: 3.Authorization Notice No. CN
102524386 B（Application number 201110458641.8）Chinese patent disclose one kind and prepare Kefir grains function and drink type wind
The method of taste acidified milk, it is characterised in that it is prepared from using following component raw material：Acidified milk 800-950Kg, condensed milk 5-
40Kg, the sweetening material 0.15-90Kg of sweetness of cane sugar, compound emulsion thickener 1.5-5Kg, Kefir grains bacterium flora 200-250DCU
Current existing acidified milk, preparation technology is more complicated, and taste is bad.
The content of the invention
It is an object of the invention to overcome shortcoming present in prior art there is provided one kind proportioning is simple, possesses health care work(
Energy and a kind of nutritious feature acidified milk and preparation method thereof.
Another object of the present invention is just to provide the preparation method of above-mentioned acidified milk.
The above-mentioned purpose of the present invention is achieved through the following technical solutions：
A kind of feature acidified milk, takes the primary raw material of following weight proportions to be prepared from：30-50 parts of fresh milk；Burdock
2-6 parts of extract；1-5 parts of Astragalus Root P.E；0.4-0.8 parts of stabilizer；3-8 parts of green-tea extract；Acidity regulator 0.3-0.8
Part；0.13-0.45 parts of sweetener；Kefir grains bacterium flora 150-180DCU.
A kind of feature acidified milk, scheme preferably takes the primary raw material of following weight proportions to be prepared from：Fresh milk
35-45 parts；3-5 parts of burdock extract；2-4 parts of Astragalus Root P.E；0.5-0.7 parts of stabilizer；4-7 parts of green-tea extract；Acidity
0.4-0.6 parts of conditioning agent；0.25-0.35 parts of sweetener；Kefir grains bacterium flora 160-170DCU.
A kind of feature acidified milk, most preferred scheme takes the primary raw material of following weight proportions to be prepared from：Fresh milk
40 parts；4 parts of burdock extract；3 parts of Astragalus Root P.E；0.6 part of stabilizer；5.5 parts of green-tea extract；0.5 part of acidity regulator；
0.30 part of sweetener；Kefir grains bacterium flora 165DCU.
A kind of preparation method of feature acidified milk, step is as follows：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 3-8 minute is ground into thick liquid, filter, filtrate with
0.5% activated carbon decolorizing 6-8 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 5-10 times of burdock weight, beater smashes it
Afterwards, 90 DEG C of water-baths are extracted 3-6 hours, collect filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 80-100 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire
Boiling is heated rapidly to, after turning small fire decoction 30-50 minutes（It is preferred that 40 minutes）, filter, filtrate stands 10-20 hours, obtains yellow
Stilbene extract；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, mixes with gains above, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 34-37 DEG C and ferments 8-10 hours into mixed liquor obtained by step D, titratable acidity
When reaching 50-70 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 100 DEG C -120 DEG C, 2-5
Second high-temperature short-time sterilization, produces acidified milk.
According to any of the above described acidified milk, the stabilizer is the mixture of sodium carboxymethylcellulose and pectin（It is excellent
Choosing, sodium carboxymethylcellulose:Pectin=(0.10-0.20):(0.10-0.20）, mass ratio）.
According to any of the above described acidified milk, the acidity regulator is the mixed acid (lemon of lactic acid and citric acid
Acid：Lactic acid=(0.04-0.12):(0.055-0.10), mass ratio).
According to any of the above described acidified milk, the sweetener is the mixture of dextrin, honey and maltose（Dextrin：
Honey：Maltose=(2.00-5.00):(1.00-6.00):(1.00-7.0), mass ratio）.
According to any of the above described acidified milk, the Kefir grains bacterium flora is by Lactococcus lactis subsp. lactis, plant breast
Bacillus and lactobacillus acidophilus composition.
According to any of the above described acidified milk, step A filtrates were with 0.5% activated carbon decolorizing 6.5-7.5 hours（It is preferred that
Filtrate was with 0.5% activated carbon decolorizing 7 hours）.
According to any of the above described acidified milk, step B adds the deionized water of 6-9 times of burdock weight, and beater is smashed
Afterwards, 90 DEG C of water-baths are extracted 4-5 hours（It is preferred that, add the deionized water of 7.5 times of burdock weight, after beater is smashed, 90
DEG C water-bath is extracted 4.5 hours）.
The pharmacological effect of each bulk drug is respectively：
Fresh milk：Milk supplements a part of calcium, can provide calcium source for this bottom calcium regulation at night, block in vivo
Ground mobilization of calcium from bone, in addition, not a little materials in calcium and acidified milk, there is calm, syngignoscism.It can aid in sleep.
Burdock extract：Dispelling wind heat, facilitaing lung promoting eruption, liyan jiedu.It is usually used in cold anemopyretic, coughing with a lot of sputum, abscess of throat,
Rubella, measles, mumps erysipelas, carbuncle sore tumefacting virus etc..Clinically it is widely used in treatment laryngocarcinoma, the carcinoma of the rectum, cervical carcinoma.Current research table
Bright this product also has significant curative effect to diabetes, the treatment of nephrosis.
Astragalus Root P.E：With strengthen immunity, strengthen energy, antifatigue, anti-mutation, liver protection suppresses osteoclast
Effect.Astragalus polyose has reducing blood lipid, that is, reduces cholesterol and triglycerides, the effect of increasing high density lipoprotein；Can be pre-
Anti- and treatment cardiovascular and cerebrovascular disease, such as atherosclerosis, coronary artery pathological changes, peripheral angiopathy and hyperlipidemia.
Astragaloside IV, which has, significantly reduces the effect of blood glucose, glycosylated hemoglobin and Urine proteins, it is possible to decrease in cortex renis and serum
AGEs, display Astragaloside IV has antioxidation, and has inhibitory action to aldose reductase, also suppresses mesangial cell and increases
Effect that is raw, mitigating renal hypertrophy.Appropriate auxiliary material is added in Astragaloside IV, oral formulations are can be made into, it is used to prevent and control
Diabetogenous nephrosis patient, particularly hypertension, heart disease, artery sclerosis patient are treated, Astragalus Root P.E is usually taken, to good health and a long life
Quite there is benifit.
Stabilizer：Solution, colloid, solid, the stability chemicals of mixture can be increased and be all stabilizer.It can subtract
Long response time, keeps chemical balance, reduces surface tension, prevents light, thermal decomposition or oxidation Decomposition etc. from acting on.The chemically stable of broad sense
Agent is originated widely, and mainly according to the purpose of design of fonnulator, production can be flexibly reached using any chemicals
The purpose of product stay in grade.
Green-tea extract：【Effect for reducing blood fat】：Tea Polyphenols can substantially reduce the serum total cholesterol of hyperlipidemia, glycerine three
Fat, LDL-C content, while having the effect for recovering and protecting function of vascular endothelium.The reducing blood lipid of Tea Polyphenols
Effect is also the one of the main reasons that tealeaves can make overweight people's fat-reducing not rebound.【Antioxidation】：Tea Polyphenols can block lipid
Peroxidating process, improves the activity of human enzymes, so as to play anti-mutation, effect of anticancer.【Function of tumor inhibition】：Tea is more
Phenol can suppress the synthesis of DNA of tumor cell, lure that mutant DNA is broken into, thus can suppress the synthetic ratio of tumour cell, further suppression
The propagation of the growth of tumour processed.【Disinfecting detoxifying is acted on】：Tea Polyphenols can kill clostridium botulinum and spore, suppress bacterial exotoxin
Activity.There is antibacterial action to the various pathogens for causing diarrhoea, respiratory tract and skin infection.Tea Polyphenols suppurates sexy to causing
Dye, burn, the staphylococcus aureus of wound, modification bacillus have obvious inhibitory action.【Relieve the effect of alcohol and protect liver to act on】：Wine
Essence hepatic injury is mainly radical damage caused by ethanol, and Tea Polyphenols is as free radical scavenger, with suppression alcoholic liver
The effect of damage.【Detoxicating is acted on】：Serious environmental pollution has obvious toxic action to health, and Tea Polyphenols is to a huge sum of money
Accessory has strong suction-operated, can form complex compound with heavy metal and produce precipitation, be conducive to mitigating heavy metal to human body generation
Toxic action.In addition, Tea Polyphenols also has the effect for improving liver function and diuresis, thus have preferably anti-to biological alkalosis
Solution is acted on.【Improve immunity of organisms】：Tea Polyphenols is pierced by improving human immunoglobulin's total amount and it is maintained high level
Swash the change of antibody activity, so as to improve the overall immune ability of people, and itself conditioning functions of human body can be promoted.
Acidity regulator, or pH value controlling agent, using adjusting or keep pH value（Acid or alkali）A kind of food additives.
Acidity regulator can be organic acid or inorganic acid, alkali, nertralizer or buffer.Acidity regulator is by its E code identification, such as
E260 (acetic acid), or be listed under " food acidity agent ".The acidity regulator being commonly used is citric acid, acetic acid and lactic acid.Carbonic acid
Sodium, potassium carbonate can be used in flour-made food, and hydrochloric acid, sodium hydroxide belong to strong acid, strong alkaline substance, and it has corrosion to human body
Property, processing aid can only be used as, to be neutralized before food completes processing.
Sweetener：Sweetener (Sweeteners) refers to assign food or feed with the food additives of sweet taste.In the world
The sweetener used is a lot, there is several different sorting techniques：It can be divided into natural sweetener and artificial synthesized sweet taste by its source
Agent；It is divided into nutritive sweetener and non-nutritive sweetener by its nutritive value；By its chemical constitution and property be divided into carbohydrate and
Non-sugar sweetener.
Kefir grains flora：Kefir grains flora is the main founder of this product local flavor, and strong junket fragrant breeze is provided for product
Taste and kill mouthfeel.
The present invention carries out temperature control homogeneous to Yoghourt material after fermentation, and the process is second of homogeneous of the present invention, and it can be with
The fine and smooth smooth mouthfeel of product is obviously improved, increases the mobility of product, reaches the state that " can be drunk ".Inventor is grinding
Study carefully middle discovery, the homogenization pressure during being somebody's turn to do is extremely important for the salubrious mouthfeel of the guarantee present invention, meanwhile, in homogenizing process
Temperature is also to influence the key factor of shelf life stability, and present invention control temperature is not higher than 20 DEG C, so as to overcome
Occur the disadvantage of bleed and layering in shelf life, most importantly with the addition of the extract of Chinese medicine and tealeaves, the acidified milk has
Promote intestinal health, relief of constipation, the effect for maintaining human body metabolic balance, improving immunity of organisms.
Embodiment
Technical scheme is described in detail with reference to embodiment and experimental example, but protection domain is not limited by this.
A kind of feature acidified milk of embodiment 1, takes following raw materials according to be prepared from：30 grams of fresh milk；2 grams of burdock extract；
1 gram of Astragalus Root P.E；0.4 gram of stabilizer；3 grams of green-tea extract；0.3 gram of acidity regulator；0.13 gram of sweetener；Kefir grains bacterium
Flora 150DCU.
The preparation method of above-mentioned acidified milk, step is：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 3 minutes is ground into thick liquid, filtering, filtrate with
0.5% activated carbon decolorizing 6 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 5 times of burdock weight, after beater is smashed, 90
DEG C water-bath is extracted 3 hours, collects filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 80 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire rapid
Boiling is heated to, after turning small fire decoction 30 minutes, filtering, filtrate stands 10 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 34 DEG C and ferments 8 hours into mixed liquor obtained by step D, titratable acidity reaches 50 °
During T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 100 DEG C DEG C, 2 seconds high temperature
Instantaneous sterilizing, produces acidified milk.
A kind of feature acidified milk of embodiment 2, takes following raw materials according to be prepared from：50 grams of fresh milk；6 grams of burdock extract；
5 grams of Astragalus Root P.E；0.8 gram of stabilizer；8 grams of green-tea extract；0.8 gram of acidity regulator；0.45 gram of sweetener；Kefir grains bacterium
Flora 180DCU.
The preparation method of above-mentioned acidified milk, step is：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 8 minutes is ground into thick liquid, filtering, filtrate with
0.5% activated carbon decolorizing 8 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 10 times of burdock weight, after beater is smashed,
90 DEG C of water-baths are extracted 6 hours, collect filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 100 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed in fast on smokeless stove fire
Speed is heated to boiling, and after turning small fire decoction 50 minutes, filtering, filtrate stands 20 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 37 DEG C and ferments 10 hours into mixed liquor obtained by step D, titratable acidity reaches
During 70 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 120 DEG C, 5 seconds high temperature winks
When sterilize, produce acidified milk.
Embodiment 3：A kind of feature acidified milk, takes following raw materials according to be prepared from：35 grams of fresh milk；3 grams of burdock extract；
2 grams of Astragalus Root P.E；0.5 gram of stabilizer；4 grams of green-tea extract；0.4 gram of acidity regulator；0.25 gram of sweetener；Kefir grains bacterium
Flora 160DCU.
The preparation method of above-mentioned acidified milk, step is：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 4 minutes is ground into thick liquid, filtering, filtrate with
0.5% activated carbon decolorizing 6.5 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 6 times of burdock weight, after beater is smashed, 90
DEG C water-bath is extracted 4 hours, collects filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 85 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire rapid
Boiling is heated to, after turning small fire decoction 35 minutes, filtering, filtrate stands 13 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 35 DEG C and ferments 8.5 hours into mixed liquor obtained by step D, titratable acidity reaches
During 55 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 105 DEG C, 3 seconds high temperature winks
When sterilize, produce acidified milk.
A kind of feature acidified milk of embodiment 4, takes following raw materials according to be prepared from：45 grams of fresh milk；5 grams of burdock extract；
4 grams of Astragalus Root P.E；0.7 gram of stabilizer；7 grams of green-tea extract；0.6 gram of acidity regulator；0.35 gram of sweetener；Kefir grains bacterium
Flora 170DCU.
The preparation method of above-mentioned acidified milk, step is：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 7 minutes is ground into thick liquid, filtering, filtrate with
0.5% activated carbon decolorizing 7.5 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 9 times of burdock weight, after beater is smashed, 90
DEG C water-bath is extracted 5 hours, collects filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 95 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire rapid
Boiling is heated to, after turning small fire decoction 45 minutes, filtering, filtrate stands 18 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 36 DEG C and ferments 9.5 hours into mixed liquor obtained by step D, titratable acidity reaches
During 65 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 115 DEG C, 4 seconds high temperature winks
When sterilize, produce acidified milk.
Embodiment 5：A kind of feature acidified milk, takes following raw materials according to be prepared from：30 grams of fresh milk；Burdock extract 3
Gram；40 grams of fresh milk；4 grams of burdock extract；3 grams of Astragalus Root P.E；0.6 gram of stabilizer；5.5 grams of green-tea extract；Acidity is adjusted
Save 0.5 gram of agent；0.30 gram of sweetener；Kefir grains bacterium flora 165DCU.
The preparation method of above-mentioned acidified milk, step is：
A, take fresh green tea fresh leaf, clean and drain, ultraviolet sterilization 6 minutes is ground into thick liquid, filtering, filtrate with
0.5% activated carbon decolorizing 7 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 7.5 times of burdock weight, after beater is smashed,
90 DEG C of water-baths are extracted 4.5 hours, collect filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 90 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire rapid
Boiling is heated to, after turning small fire decoction 40 minutes, filtering, filtrate stands 15 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, by fresh ox
Milk filtering and impurity removing, is prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 35.5 DEG C and ferments 9 hours into mixed liquor obtained by step D, titratable acidity reaches
During 60 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E is crossed into high pressure homogenizer carry out homogenization, then by 110 DEG C, 3.5 seconds high temperature
Instantaneous sterilizing, produces acidified milk.
The present invention can cause Yoghourt solution to reach stable system by the collective effect of each component in dispensing, can be
(shelf life was up to 21 days) are stored in cold storage environment at 2-6 DEG C.Not only there is Kefir grains flora to suppress pathogenic entero becteria, drop
Cholesterol and the immune functional characteristic of regulation, while there is good junket Flavor and mouthfeel is killed.
Claims (9)
1. a kind of preparation method of feature acidified milk, it is characterised in that：The raw material of following weight proportions is taken to be prepared from：Fresh ox
35-45 parts of milk；3-5 parts of burdock extract；2-4 parts of Astragalus Root P.E；0.5-0.7 parts of stabilizer；4-7 parts of green-tea extract；Acid
Spend 0.4-0.6 parts of conditioning agent；0.25-0.35 parts of sweetener；Kefir grains bacterium flora 160-170DCU；
Step is as follows：
A, fresh green tea fresh leaf is taken, clean and drain, ultraviolet sterilization 3-8 minute is ground into thick liquid, filtered, filtrate is with 0.5%
Activated carbon decolorizing 6.5-7.5 hours, is concentrated in vacuo to 1:100, after concentrate is spray-dried, produce green-tea extract；
B, fresh burdock removed the peel, after cleaning up, add the deionized water of 6-9 times of burdock weight, after beater is smashed, 90 DEG C
Water-bath is extracted 4-5 hours, collects filtrate, and ethanol precipitation collects sediment freeze-drying, obtains burdock extract；
C, the Radix Astragali is placed in marmite, plus 80-100 DEG C of hot water, whne water temperature it is cool to 30 DEG C when, be placed on smokeless stove fire rapid
Boiling is heated to, after turning small fire decoction 30-50 minutes, filtering, filtrate stands 10-20 hours, obtains Astragalus Root P.E；
D, stabilizer, acidity regulator, sweetener are fully dissolved with step A- C gains are well mixed, then by fresh milk mistake
Filter out it is miscellaneous, with gains above mix, be prepared into mixed liquor；
E, it is inoculated with Kefir grains bacterium flora, 34-37 DEG C and ferments 8-10 hours into mixed liquor obtained by step D, titratable acidity reaches
During 50-70 ° of T, terminate fermentation, gained Yoghourt material is standby；
F, Yoghourt material obtained by step E crossed into high pressure homogenizer carry out homogenization, then by 100 DEG C -120 DEG C, it is 2-5 seconds high
Warm instantaneous sterilizing, produces acidified milk.
2. preparation method according to claim 1, it is characterised in that：Each raw material is as follows：40 parts of fresh milk；Burdock extract
4 parts；3 parts of Astragalus Root P.E；0.6 part of stabilizer；5.5 parts of green-tea extract；0.5 part of acidity regulator；0.30 part of sweetener；Open
Fei Er bacterium floras 165DCU.
3. preparation method according to claim 1, it is characterised in that：The stabilizer is sodium carboxymethylcellulose and pectin
Mixture, sodium carboxymethylcellulose:Pectin=0.10-0.20:0.10-0.20, mass ratio.
4. preparation method according to claim 1, it is characterised in that：The acidity regulator is the mixed of lactic acid and citric acid
Close acid, citric acid：Lactic acid=0.04-0.12:0.055-0.10, mass ratio.
5. preparation method according to claim 1, it is characterised in that：The sweetener is dextrin, honey and maltose
Mixture, dextrin：Honey：Maltose=2.00-5.00:1.00-6.00:1.00-7.0, mass ratio.
6. preparation method according to claim 1, it is characterised in that：The Kefir grains bacterium flora is by Lactococcus lactis breast
Sour subspecies, Lactobacillus plantarum and lactobacillus acidophilus composition.
7. preparation method according to claim 1, it is characterised in that：Step A filtrates were with 0.5% activated carbon decolorizing 7 hours.
8. preparation method according to claim 1, it is characterised in that：Step B adds the deionization of 7.5 times of burdock weight
Water, after beater is smashed, 90 DEG C of water-baths are extracted 4.5 hours.
9. preparation method according to claim 1, it is characterised in that：After step C turns small fire decoction 40 minutes.
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| CN104957256A (en) * | 2015-07-01 | 2015-10-07 | 新疆香格尔食品有限责任公司 | Fermentation type double-protein milk beverage and preparation method thereof |
| CN105076414A (en) * | 2015-08-25 | 2015-11-25 | 山东省农业科学院畜牧兽医研究所 | Yogurt suitable for insomnia people and method for making yogurt |
| CN105076457A (en) * | 2015-08-25 | 2015-11-25 | 山东省农业科学院畜牧兽医研究所 | Vegetable and fruit cheese and method for making same |
| CN106720334A (en) * | 2016-12-29 | 2017-05-31 | 烟台大学 | A kind of Kefir grains monkey mushroom Yoghourt and its preparation technology |
| CN109169901B (en) * | 2018-08-21 | 2021-11-23 | 光明乳业股份有限公司 | Functional probiotic fermented milk and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457658A (en) * | 2003-06-06 | 2003-11-26 | 望宏端 | Fresh rhizoma gastrodiae health milk |
| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102845521A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Yoghurt capable of reducing blood sugar and preparation method thereof |
| CN104186650A (en) * | 2014-07-22 | 2014-12-10 | 光明乳业股份有限公司 | Brown kefir yogurt, milk-containing beverage and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457658A (en) * | 2003-06-06 | 2003-11-26 | 望宏端 | Fresh rhizoma gastrodiae health milk |
| CN102524386A (en) * | 2011-12-31 | 2012-07-04 | 石家庄市兄弟伊兰食品配料有限公司 | Drinking type flavored fermented milk with Kefir function and preparation method thereof |
| CN102845521A (en) * | 2012-09-21 | 2013-01-02 | 马氏庄园南京食品有限公司 | Yoghurt capable of reducing blood sugar and preparation method thereof |
| CN104186650A (en) * | 2014-07-22 | 2014-12-10 | 光明乳业股份有限公司 | Brown kefir yogurt, milk-containing beverage and preparation method thereof |
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