CN105594855A - Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof - Google Patents
Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof Download PDFInfo
- Publication number
- CN105594855A CN105594855A CN201410616857.6A CN201410616857A CN105594855A CN 105594855 A CN105594855 A CN 105594855A CN 201410616857 A CN201410616857 A CN 201410616857A CN 105594855 A CN105594855 A CN 105594855A
- Authority
- CN
- China
- Prior art keywords
- wild jujube
- degrees celsius
- juice
- matrimony vine
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a sour jujube-Chinese wolfberry yoghurt beverage. According to the present invention, sour jujube is prepared into a sour jujube juice, Chinese wolfberry is prepared into a Chinese wolfberry juice, and a pectin and agar mixture is adopted as a stabilizer to make the sour jujube juice, the Chinese wolfberry juice and yoghurt form a uniform and stable colloidal state, such that various nutrition in the sour jujube juice and the Chinese wolfberry juice are blended, various nutrition of the yogurt and various nutrition in the sour jujube juice and the Chinese wolfberry juice are blended, and the obtained beverage has characteristics of moderate sweet and sour taste, pure aroma and delicate taste, and is the natural, safe and rich-nutrition health beverage.
Description
Technical field
The invention belongs to jujube health-care drink technologyField, especially a kind of wild jujube matrimony vine sour milk beverage preparation method.
Background technology
Wild jujube belongs to deciduous tree, autumn result, fruit circle, aubergine is exactly health good merchantable brand among the people from ancient times, it contains albumenNutriment, the especially vitamins such as matter, fat, glucose, fructose, pectin, vitamin, calcium, phosphorus, iron, malic acidC, reduced sugar and organic acid content are extremely abundant, can promote food digestion, can calm the nerves and nourish heart. Wild jujube is the master of Wild jujube juice beverageWant raw material, its from extracting Wild Jujube Juice wild jujube, through making beating, clarification, filter, make Wild jujube juice beverage after concentrated, sterilization, shouldBeverage has retained the former nutritious and local flavor of wild jujube, is a kind of natural, green, health and the very high drink of nutritive value. But along withThe raising of living standards of the people, simple Wild jujube juice beverage cannot meet the composite demand of the aspects such as people suit one's taste, nutrition.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of wild jujube that collocation is reasonable, be rich in multiple nutrients material is providedMatrimony vine sour milk beverage.
The technical scheme that the present invention takes is:
A kind of wild jujube matrimony vine sour milk beverage, is characterized in that: comprise the following component of mixing by weight:
And, comprise the following component of mixing by weight:
And described stabilizing agent is made up of pectin and agar, the two weight ratio is 2:1.
Another object of the present invention is to provide a kind of preparation method of wild jujube matrimony vine sour milk beverage, it is characterized in that: comprise followingStep:
Prepare Wild Jujube Juice
(1) select without the wild jujube dry fruit that goes mouldy, damages by worms, water cleans up;
(2) wild jujube is mixed with 10 times of weight water, under the condition of 70～80 degrees Celsius, precook 20 minutes;
(3) the liquid of wild jujube being precooked is put into slurrying after beater, adds 0.02% pectase in slurries, and temperature is 30～50 CelsiusEnzymolysis 150 minutes under the condition of degree;
(4) by centrifugal enzymolysis liquid 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare wolfberry juice
(1) select without the matrimony vine that goes mouldy, damages by worms, water cleans up;
(2) matrimony vine is mixed with 5 times of weight water, under the condition of 90 degrees Celsius, precook 25 minutes;
(3) the liquid of matrimony vine being precooked is put into slurrying after beater, is incubated lixiviate 3 hours under 60 degrees celsius, after filtration, adds waterContinue insulation lixiviate;
(4) after filtering, get leaching liquor centrifugal 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare yogurt
(1) guarantor markon industry bacillus is inoculated in skimmed milk culture medium, cultivates 3～4 hours, in the time that pH value reaches 4, coolingTo 4 degrees Celsius for subsequent use;
(2) fresh milk is heated to 50 degrees Celsius, the flora after inoculation activation, and 40 degrees Celsius of ferment at constant temperature 3 hours, when pH valueReach at 4.5 o'clock, be cooled to 10 degrees Celsius of after-ripening, then for subsequent use at 4 degrees Celsius;
Prepare beverage
(1) white granulated sugar and stabilizing agent are soluble in water, add in yogurt, stir;
(2) Wild Jujube Juice, wolfberry juice, honey and citric acid are added, after stirring, make finished product.
Advantage of the present invention and good effect are:
In the present invention, wild jujube is made to Wild Jujube Juice, matrimony vine is made to wolfberry juice, then use the mixture of pectin and agar for steadyDetermine agent, make Wild Jujube Juice, wolfberry juice and yogurt form homogeneous, stable colloidal state, not only make each in Wild Jujube Juice and wolfberry juiceThe mutual blending of kind of nutrition, also by the various nutrition of yogurt and aforementioned the two combine, make beverage moderately sour and sweet, fragrance is pure,Delicate mouthfeel is a kind of natural, safe, nutritious health drink.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can notLimit protection scope of the present invention with following embodiment.
A kind of wild jujube matrimony vine sour milk beverage, innovation of the present invention is: comprise the following component of mixing by weight:
Preferred scheme is: comprise the following component of mixing by weight:
Wherein, described stabilizing agent is made up of pectin and agar, and the two weight ratio is 2:1.
The preparation method of above-mentioned wild jujube matrimony vine sour milk beverage comprises the following steps:
Prepare Wild Jujube Juice
(1) select without the wild jujube dry fruit that goes mouldy, damages by worms, water cleans up;
(2) wild jujube is mixed with 10 times of weight water, under the condition of 70～80 degrees Celsius, precook 20 minutes;
(3) the liquid of wild jujube being precooked is put into slurrying after beater, adds 0.02% pectase in slurries, and temperature is 30～50 CelsiusEnzymolysis 150 minutes under the condition of degree;
(4) by centrifugal enzymolysis liquid 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare wolfberry juice
(1) select without the matrimony vine that goes mouldy, damages by worms, water cleans up;
(2) matrimony vine is mixed with 5 times of weight water, under the condition of 90 degrees Celsius, precook 25 minutes;
(3) the liquid of matrimony vine being precooked is put into slurrying after beater, is incubated lixiviate 3 hours under 60 degrees celsius, after filtration, adds waterContinue insulation lixiviate;
(4) after filtering, get leaching liquor centrifugal 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare yogurt
(1) guarantor markon industry bacillus is inoculated in skimmed milk culture medium, cultivates 3～4 hours, in the time that pH value reaches 4, coolingTo 4 degrees Celsius for subsequent use;
(2) fresh milk is heated to 50 degrees Celsius, the flora after inoculation activation, and 40 degrees Celsius of ferment at constant temperature 3 hours, when pH valueReach at 4.5 o'clock, be cooled to 10 degrees Celsius of after-ripening, then for subsequent use at 4 degrees Celsius;
Prepare beverage
(1) white granulated sugar and stabilizing agent are soluble in water, add in yogurt, stir;
(2) Wild Jujube Juice, wolfberry juice, honey and citric acid are added, after stirring, make finished product.
In the present invention, wild jujube is made to Wild Jujube Juice, matrimony vine is made to wolfberry juice, then use the mixture of pectin and agar for steadyDetermine agent, make Wild Jujube Juice, wolfberry juice and yogurt form homogeneous, stable colloidal state, not only make each in Wild Jujube Juice and wolfberry juiceThe mutual blending of kind of nutrition, also by the various nutrition of yogurt and aforementioned the two combine, make beverage moderately sour and sweet, fragrance is pure,Delicate mouthfeel is a kind of natural, safe, nutritious health drink.
Claims (4)
1. a wild jujube matrimony vine sour milk beverage, is characterized in that: comprise the following component of mixing by weight:
2. a kind of wild jujube matrimony vine sour milk beverage according to claim 1, is characterized in that: comprise by weight and mixingFollowing component:
3. a kind of wild jujube matrimony vine sour milk beverage according to claim 1 and 2, is characterized in that: described stabilizing agent is by fruitGlue and agar form, and the two weight ratio is 2:1.
4. the preparation method of a kind of wild jujube matrimony vine sour milk beverage according to claim 3, is characterized in that: comprise followingStep:
Prepare Wild Jujube Juice
(1) select without the wild jujube dry fruit that goes mouldy, damages by worms, water cleans up;
(2) wild jujube is mixed with 10 times of weight water, under the condition of 70～80 degrees Celsius, precook 20 minutes;
(3) the liquid of wild jujube being precooked is put into slurrying after beater, adds 0.02% pectase in slurries, and temperature is 30～50 CelsiusEnzymolysis 150 minutes under the condition of degree;
(4) by centrifugal enzymolysis liquid 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare wolfberry juice
(1) select without the matrimony vine that goes mouldy, damages by worms, water cleans up;
(2) matrimony vine is mixed with 5 times of weight water, under the condition of 90 degrees Celsius, precook 25 minutes;
(3) the liquid of matrimony vine being precooked is put into slurrying after beater, is incubated lixiviate 3 hours under 60 degrees celsius, after filtration, adds waterContinue insulation lixiviate;
(4) after filtering, get leaching liquor centrifugal 20 minutes, it is backward for subsequent use that supernatant is crossed 100 mesh sieves;
Prepare yogurt
(1) guarantor markon industry bacillus is inoculated in skimmed milk culture medium, cultivates 3～4 hours, in the time that pH value reaches 4, coolingTo 4 degrees Celsius for subsequent use;
(2) fresh milk is heated to 50 degrees Celsius, the flora after inoculation activation, and 40 degrees Celsius of ferment at constant temperature 3 hours, when pH valueReach at 4.5 o'clock, be cooled to 10 degrees Celsius of after-ripening, then for subsequent use at 4 degrees Celsius;
Prepare beverage
(1) white granulated sugar and stabilizing agent are soluble in water, add in yogurt, stir;
(2) Wild Jujube Juice, wolfberry juice, honey and citric acid are added, after stirring, make finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410616857.6A CN105594855A (en) | 2014-11-05 | 2014-11-05 | Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410616857.6A CN105594855A (en) | 2014-11-05 | 2014-11-05 | Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105594855A true CN105594855A (en) | 2016-05-25 |
Family
ID=55975665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410616857.6A Pending CN105594855A (en) | 2014-11-05 | 2014-11-05 | Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105594855A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106857935A (en) * | 2017-02-13 | 2017-06-20 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris fruit tea |
| CN106889186A (en) * | 2017-01-22 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411361A (en) * | 2008-11-27 | 2009-04-22 | 内蒙古科技大学 | Method for preparing yoghourt containing spina date seed |
| CN103783159A (en) * | 2014-01-29 | 2014-05-14 | 吴忠市物华乳品饮料有限公司 | Health-preservation active culture fresh milk fermentation type wolfberry drink |
| CN103948111A (en) * | 2014-04-30 | 2014-07-30 | 雷泉 | Nutritional health drink and preparation method thereof |
-
2014
- 2014-11-05 CN CN201410616857.6A patent/CN105594855A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411361A (en) * | 2008-11-27 | 2009-04-22 | 内蒙古科技大学 | Method for preparing yoghourt containing spina date seed |
| CN103783159A (en) * | 2014-01-29 | 2014-05-14 | 吴忠市物华乳品饮料有限公司 | Health-preservation active culture fresh milk fermentation type wolfberry drink |
| CN103948111A (en) * | 2014-04-30 | 2014-07-30 | 雷泉 | Nutritional health drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889186A (en) * | 2017-01-22 | 2017-06-27 | 天津金匮堂生物科技有限公司 | A kind of wild jujube Yoghurt formulation and preparation method |
| CN106857935A (en) * | 2017-02-13 | 2017-06-20 | 崇义富百乐发展有限公司 | A kind of preparation method of Spondias axillaris fruit tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103805403B (en) | A kind of lichee nutriment wine and brewing method thereof | |
| CN104357296B (en) | A kind of tea wine and production method thereof | |
| CN104017694A (en) | Brewing technique of low-sugar red date rice wine | |
| CN102028280A (en) | Blueberry beverage | |
| CN106071021A (en) | A kind of compound fruitcake of Fructus Mume Herba Passiflorae Caeruleae and preparation method thereof | |
| CN105767190A (en) | Potato-sour milk tablets | |
| CN105146627A (en) | Fermented potato and sweet orange compound beverage | |
| CN104798933A (en) | Blood-pressure-reducing purple sweet potato tea containing tartary buckwheat | |
| CN108936617A (en) | The ferment soft sweets and method of a kind of preserved egg ferment, preparation method and its preparation | |
| CN104757683A (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN104531484B (en) | A kind of Bulbus Allii juice, the preparation method of applejack bland | |
| CN103169118A (en) | Method for preparing turbid blueberry and Chinese yam juice drink | |
| CN105567497A (en) | Garlic juice and mulberry liquor | |
| CN105594855A (en) | Sour jujube-Chinese wolfberry yoghurt beverage and preparation method thereof | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| CN104531421A (en) | Wolfberry wine and preparation method thereof | |
| CN105053762B (en) | A kind of preparation method of jujube sauce | |
| CN103374493A (en) | Preparation method of Chinese yam health-preserving and health care wine | |
| CN104059821A (en) | Vigna angularis and banana rice wine | |
| CN104170963A (en) | Goose health yoghurt and preparation method thereof | |
| CN104342336A (en) | Preparation method of peach wine | |
| CN104082410B (en) | A kind of downy grape collagen polypeptide Ca Yoghourt | |
| CN102742881A (en) | Method for producing red-date-flavor donkey-hide gelatin peanuts | |
| CN105433184A (en) | Flavoring agent for beverages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160525 |
|
| WD01 | Invention patent application deemed withdrawn after publication |