CN104814135A - Heat-clearing rose yogurt with wine aroma and preparation method therefor - Google Patents

Abstract

The present invention discloses heat-clearing rose yogurt with wine, prepared from the following materials in parts by weight: 88-10 parts of fresh milk, 5-6 parts of garlic puree, 2-3 parts of saki, 7-8 parts of salted duck egg, 7-8 parts of pleurotus eryngii, 3-4 parts of rose syrup=, 2-3 parts of sherry vinegar, 1-2 parts of shrimp head powder, 5-6 parts of Chinese cabbage, 4-5 parts of black bean peel, 2.8-3.3 parts of fresh rehmannia root, 2.1-2.7 parts of thinleaf milkwort root, 50-100 parts of immature papaya, 10-20 parts of whey protein powder, 4-5 parts of wall-breaking corn pollen, and appropriate amount of dietary alkali and white granulated sugar. The yogurt disclosed by the present invention is rich in taste and contains a plurality of several hygienical components, among which the fresh rehmannia root can clear heat and cool blood, nourish yin and promote the production of body fluid, and thinleaf milkwort root can calm the nerve and promote intelligence, specially suits to eat in summer and beneficial to moisten dryness, clear heat and improve human health.

Description

A kind of heat-clearing aroma rose Yoghourt and preparation method thereof

Technical field

The present invention relates to a kind of health care yoghourt, particularly relate to a kind of heat-clearing aroma rose Yoghourt and preparation method thereof.

Background technology

Yoghurt is the common dairy products of people, and sweet and sour taste is nutritious.In time autumn in summer, The sun is shining fiercely, and heat is hard to bear, if drink the Yoghourt of one glass of good taste, sour-sweet flavour is clearly lubricious, the sensation of mouth parched and tongue scorched immediately can disappear, along with nice and cool liquid is swallowed slowly, the enteron aisle respiratory tract of smoldering seemingly is put out by water the same immediately, obtains the leisure continuing to moisten, tired health can obtain rest and reorganization soon and adjust, regain one's strength, produce refreshing effect to the mind, increase work efficiency.No matter men and women, old and young, Yoghourt all has general market.

Research shows, the papain enzymolysis thing adding lactalbumin obviously can promote the fermentation of Yoghourt, and within the scope of certain degree of hydrolysis, degree of hydrolysis is larger, its facilitation effect is more obvious, can increase the apparent viscosity of Yoghourt in storage period, and the apparent viscosity of storage period increases simultaneously with the increase of the degree of hydrolysis of the zymolyte added, contribute to increasing Yoghourt mouthfeel.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide a kind of heat-clearing aroma rose Yoghourt and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of heat-clearing aroma rose Yoghourt, be made up of the raw material of following weight portion:

Fresh cow milk 80-88, garlic rice 5-6, pure mellow wine 2-3, Salted duck egg 7-8, pleurotus eryngii 7-8, rose flavored juice 3-4, cherry vinegar 2-3, shrimp head powder 1-2, Chinese cabbage 5-6, Testa sojae atricolor 4-5, radix rehmanniae recen 2.8-3.3, polygala root 2.1-2.7, immature papaya 50-100, PURE WHEY 10-20, breaking cellular wall Semen Maydis pollen 4-5, dietary alkali, white sugar are appropriate.

The preparation method of described a kind of heat-clearing aroma rose Yoghourt, is characterized in that comprising the following steps:

(1) by radix rehmanniae recen, polygala root with concentrated after the flooding of 6-8 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) garlic rice chopping, be blended into rose flavored juice, cherry vinegar mixing decocts 10-15 minute, filtering garlic rice, enters to coil stand-by;

(3) Testa sojae atricolor, Chinese cabbage, pleurotus eryngii are admixed pure mellow wine and are mixed with the mixture of white sugar and marinade 2-3 days, take out the material marinaded, admix shrimp head powder, then are watered and squeeze slurry and filter to obtain slurries, stand-by; The mixing of Salted duck egg Huang is placed in mixer and stirs into pureed, enters to coil stand-by;

(4) immature papaya pericarp is cut, and be put in beaker, appropriateness extruding makes papaya milk flow in beaker, 1-2 distilled water is doubly added in the emulsion of collecting, adjust p little of 9 with dietary alkali after stirring, centrifugal 10-15 minute under the condition of 3000-3500r/ minute, collects supernatant, obtains the thick liquid of papain;

(5) PURE WHEY is converted 8-9 times of water mixing and stirring, and mix with the thick liquid of papain, mixed enzymolysis 20-25 minute at 55-60 DEG C, be placed in boiling water bath and carry out going out ferment treatment, taking-up is cooled to normal temperature, centrifugal 15-20 minute under the condition of 4000-4800r/ minute, collects supernatant, obtains enzymolysis liquid;

(6) fresh cow milk, white granulated sugar and step (3), (5) gained material are mixed, breast must be mixed, the lactobacillus inoculum of system weight 3-4% to mixing Ruzhong, in the constant incubator of 42 DEG C, cultivate 5-6 hour, obtain Yoghourt;

(7) previous step gained Yoghourt and step (2) gained material and leftover materials are merged, after fully stirring and evenly mixing, fillingly namely obtain final products.

Advantage of the present invention is:

Yoghourt rich in taste disclosed by the invention, also containing plurality kinds of health care composition, wherein radix rehmanniae recen can clearing heat and cooling blood, nourishing Yin and promoting production of body fluid, and polygala root can be calmed the nerves intelligence development, is particularly suitable for eating in summer, can improves scorching, promote body health.

The interpolation of the papain enzymolysis thing of soured milk whey albumen of the present invention obviously can promote the fermentation of Yoghourt, also increases the apparent viscosity of Yoghourt in storage period to a certain extent, and then adds mouthfeel, contributes to preserving, improves the stability of Yoghourt.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment 1:

A kind of heat-clearing aroma rose Yoghourt, be made up of the raw material of following weight portion (jin):

Fresh cow milk 88, garlic rice 5, pure mellow wine 2, Salted duck egg 7, pleurotus eryngii 8, rose flavored juice 4, cherry vinegar 3, shrimp head powder 1, Chinese cabbage 6, Testa sojae atricolor 4, radix rehmanniae recen 3.3, polygala root 2.7, immature papaya 100, PURE WHEY 20, breaking cellular wall Semen Maydis pollen 4, dietary alkali, white sugar are appropriate.

The preparation method of described a kind of heat-clearing aroma rose Yoghourt, is characterized in that comprising the following steps:

(1) by radix rehmanniae recen, polygala root with concentrated after the flooding of 8 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) garlic rice chopping, be blended into rose flavored juice, cherry vinegar mixing decoction 15 minutes, filtering garlic rice, enters to coil stand-by;

(3) Testa sojae atricolor, Chinese cabbage, pleurotus eryngii are admixed pure mellow wine and are mixed with the mixture of white sugar and marinade 3 days, take out the material marinaded, admix shrimp head powder, then are watered and squeeze slurry and filter to obtain slurries, stand-by; The mixing of Salted duck egg Huang is placed in mixer and stirs into pureed, enters to coil stand-by;

(4) immature papaya pericarp is cut, and be put in beaker, appropriateness extruding makes papaya milk flow in beaker, the distilled water of 1 times is added in the emulsion of collecting, adjust p little of 9 with dietary alkali after stirring, under the condition of 3500r/ minute centrifugal 15 minutes, collect supernatant, obtain the thick liquid of papain;

(5) PURE WHEY is converted 9 times of water mixing and stirring, and mix with the thick liquid of papain, mixed enzymolysis 25 minutes at 55 DEG C, be placed in boiling water bath and carry out going out ferment treatment, take out and be cooled to normal temperature, under the condition of 4800r/ minute centrifugal 20 minutes, collect supernatant, obtain enzymolysis liquid;

(6) fresh cow milk, white granulated sugar and step (3), (5) gained material are mixed, breast must be mixed, the lactobacillus inoculum of system weight 3% to mixing Ruzhong, cultivate 6 hours in the constant incubator of 42 DEG C, obtain Yoghourt;

(7) previous step gained Yoghourt and step (2) gained material and leftover materials are merged, after fully stirring and evenly mixing, fillingly namely obtain final products.

Claims (2)

1. a heat-clearing aroma rose Yoghourt, is characterized in that being made up of the raw material of following weight portion:

Fresh cow milk 80-88, garlic rice 5-6, pure mellow wine 2-3, Salted duck egg 7-8, pleurotus eryngii 7-8, rose flavored juice 3-4, cherry vinegar 2-3, shrimp head powder 1-2, Chinese cabbage 5-6, Testa sojae atricolor 4-5, radix rehmanniae recen 2.8-3.3, polygala root 2.1-2.7, immature papaya 50-100, PURE WHEY 10-20, breaking cellular wall Semen Maydis pollen 4-5, dietary alkali, white sugar are appropriate.

2. the preparation method of a kind of heat-clearing aroma rose Yoghourt according to claim 1, is characterized in that comprising the following steps:

(1) by radix rehmanniae recen, polygala root with concentrated after the flooding of 6-8 times amount, spray-driedly obtain traditional Chinese medicine powder;

(2) garlic rice chopping, be blended into rose flavored juice, cherry vinegar mixing decocts 10-15 minute, filtering garlic rice, enters to coil stand-by;

(3) Testa sojae atricolor, Chinese cabbage, pleurotus eryngii are admixed pure mellow wine and are mixed with the mixture of white sugar and marinade 2-3 days, take out the material marinaded, admix shrimp head powder, then are watered and squeeze slurry and filter to obtain slurries, stand-by; The mixing of Salted duck egg Huang is placed in mixer and stirs into pureed, enters to coil stand-by;

(4) immature papaya pericarp is cut, and be put in beaker, appropriateness extruding makes papaya milk flow in beaker, 1-2 distilled water is doubly added in the emulsion of collecting, adjust p little of 9 with dietary alkali after stirring, centrifugal 10-15 minute under the condition of 3000-3500r/ minute, collects supernatant, obtains the thick liquid of papain;

(5) PURE WHEY is converted 8-9 times of water mixing and stirring, and mix with the thick liquid of papain, mixed enzymolysis 20-25 minute at 55-60 DEG C, be placed in boiling water bath and carry out going out ferment treatment, taking-up is cooled to normal temperature, centrifugal 15-20 minute under the condition of 4000-4800r/ minute, collects supernatant, obtains enzymolysis liquid;

(6) fresh cow milk, white granulated sugar and step (3), (5) gained material are mixed, breast must be mixed, the lactobacillus inoculum of system weight 3-4% to mixing Ruzhong, in the constant incubator of 42 DEG C, cultivate 5-6 hour, obtain Yoghourt;

(7) previous step gained Yoghourt and step (2) gained material and leftover materials are merged, after fully stirring and evenly mixing, fillingly namely obtain final products.