CN105981811A - Yoghurt with brown sugar, wax apple and white fungus and production method thereof - Google Patents
Yoghurt with brown sugar, wax apple and white fungus and production method thereof Download PDFInfo
- Publication number
- CN105981811A CN105981811A CN201511006954.4A CN201511006954A CN105981811A CN 105981811 A CN105981811 A CN 105981811A CN 201511006954 A CN201511006954 A CN 201511006954A CN 105981811 A CN105981811 A CN 105981811A
- Authority
- CN
- China
- Prior art keywords
- parts
- tremella
- water
- nigecose
- white fungus
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses yoghurt with brown sugar, wax apple and white fungus, made from the following materials according to parts by weight: 400-450 parts of fresh cow milk, 16-18 parts of white fungus, 4-6 parts of cabbage mustard, 4-5 parts of champagne, 4-5 parts of brown sugar, 5-8 parts of wax apple, 1-2 parts of Rhizoma Dioscoreae Subcalvae, 3-4 parts of licorice root, 3-4 parts of lotus seed core, 1-2 parts of Flos Farfarae, 0.8-0.9 part of gelatin, 16-18 parts of sucrose, 0.16-0.18 part of pectinase, suitable lemon juice, suitable starter culture and suitable water. The fresh cow milk and white fungus are used as main materials added with the Chinese herbal ingredients such as lotus seed core, giving the effects of clearing heat, lowering blood pressure, reinforcing heart and soothing nerves to the yoghurt; in addition, the accessory materials such as wax apple have the functions of clearing heat, causing diuresis and soothing nerves.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of nigecose Eugenia javanica Lam Tremella Yoghourt and preparation method thereof.
Background technology
The hat that Tremella is described as in bacterium by people, containing 17 kinds of aminoacid, wherein having 8 kinds is essential amino acid, also
Containing tremella polysaccharide (accounting for 60%～the 70% of Tremella dry weight) and multivitamin etc., there is the lung moistening and production of body fluid promoting, intestine moistening stomach reinforcing, benefit
Gas and blood, heart tonifying strengthen effect of body, facial beautification and skin rejuvenation function, life lengthening, moreover it is possible to improve liver detoxification ability, the liver protecting function, carry
The high body protective capacities to atomic radiation.
Yoghourt is the Lac Bovis seu Bubali nutritious beverage after lactic acid bacteria fermentation, and research shows that drinking Yoghourt can overcome lactose not
Indication, the whole intestinal antidiarrheal of energy and relieving dyspepsia, the breeding of putrefaction bacteria in suppression intestinal, and weaken what putrefaction bacteria produced in intestinal
Toxin, moreover it is possible to prophylaxis of cancer, reduces cholesterol, improves body immunity.
Tremella Yoghourt is to add Tremella filter pulp in fresh milk to form through lactic acid bacteria fermentation, is characterized in having Tremella and Yoghourt
Double nutrition and health care, smooth in taste is fine and smooth, milk is strong, sweet and sour taste with light Tremella delicate fragrance.Tremella
With the nutrition complement of Lac Bovis seu Bubali, significantly improve the nutritive value of Yoghourt.
But, whether Tremella on the market is difficult to differentiate by sulfur fumigation mistake, in order to prevent the Tremella bought by sulfur
Fumigated, it is to avoid bring infringement to human body, and needed Tremella is carried out pretreatment before making Tremella Yoghourt.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of nigecose Eugenia javanica Lam Tremella Yoghourt and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of nigecose Eugenia javanica Lam Tremella Yoghourt, is prepared by the raw materials in:
Fresh milk 400-450, Tremella 16-18, cabbage mustard 4-6, champagne 4-5, nigecose 4-5, Eugenia javanica Lam 5-8, Dioscorea subcalva Prain et Burhll 1-2, licorice
3-4, embryo nelumbinis 3-4, Flos Farfarae 1-2, gelatin 0.8-0.9, sucrose 16-18, pectase 0.16-0.18, Fructus Citri Limoniae juice are appropriate, fermentation
Agent is appropriate, water is appropriate.
The preparation method of described a kind of nigecose Eugenia javanica Lam Tremella Yoghourt, comprises the following steps:
(1) Tremella is placed in 8-10 times of clear water immersion, clear water adds the Fructus Citri Limoniae juice of water volume 3%, after soaking 50-60 minute,
Rinse 10-15 minute with circulating water again, drain away the water；The chopping of pretreated Tremella is mixed into pot with 5 times of water, precooks to silver
Ear soft decoction thickness, then move into after slurry filtration worn into by colloid mill standby；
(2) by Dioscorea subcalva Prain et Burhll, licorice, embryo nelumbinis, the Flos Farfarae water heating extraction of 8-10 times amount, filter, obtain Chinese medicine extraction liquid
Standby；
(3) cabbage mustard adds 2-3 times of water making beating, and gained serosity adds nigecose after boiling, endures to thickness truce until nigecose；By Eugenia javanica Lam
Stripping and slicing is placed in container, is sequentially added into the nigecose after champagne, process, seals 3-4 days, and taking juice is standby；
(4) step (1), (2), material after (3) process are mixed with fresh milk, sucrose, gelatin, 60 DEG C, under 17MPa pressure
Homogenizing；Again by above-mentioned mixing raw material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42-45 DEG C, the amount by 5% accesses leaven,
Aseptically coating-dividing sealing；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is
42 DEG C, when observation curdled milk is good after 3.5h, carries out low temperature fermentation 12-24h in proceeding to 2-5 DEG C of refrigerator, to obtain final product.
The invention have the advantage that first the present invention carries out pretreatment to Tremella, Tremella is placed in clear water foaming, and clearly
Water adds Fructus Citri Limoniae juice, owing to Fructus Citri Limoniae juice is acidity, if this Tremella sulfur fumigation is crossed, then can be with the titanium dioxide of residual
Sulfur etc. react, then rinse well with circulating water, it is possible to reduce the infringement to human body；If sulfur fumigation do not used by this Tremella
Crossing, the Fructus Citri Limoniae juice of interpolation can also coordinate pectase to accelerate the softening rate of Tremella, thus during Tremella is precooked, can
Preferably to separate out tremella gum and tremella polysaccharide so that the viscosity of the Yoghourt of making and stability are more preferable, and mouthfeel is the most smooth
Fine greasy；Meanwhile, fresh cow milk fully adding heat energy and makes the abundant degeneration of lactalbumin in Ruzhong, casein molecule is combined into network knot
Structure, has fettered whey protein molecules, beneficially curdled milk, the most postvaccinal Yoghourt is gone to low temperature fermentation after-ripening in refrigerator,
The hydration making chymotrypsin is strengthened, and makes Yoghourt improved texture, viscosity increase, and enters one during low temperature after-ripening simultaneously
Step promotes that leaven produces aromatic substance；The present invention uses fresh milk, Tremella as major ingredient, with the addition of the medium-height grass such as embryo nelumbinis simultaneously
Medicine composition, has effect of heat clearing away, blood pressure lowering, the heart strengthening and the mind tranquilizing；Additionally, the adjuvants such as the Eugenia javanica Lam of present invention employing have clearing away heat and promoting diuresis
With the function calmed the nerves.
Detailed description of the invention
A kind of nigecose Eugenia javanica Lam Tremella Yoghourt, is prepared by the raw materials in:
Fresh milk 400, Tremella 16, cabbage mustard 4, champagne 4, nigecose 4, Eugenia javanica Lam 5, Dioscorea subcalva Prain et Burhll 1, licorice 3, embryo nelumbinis 3, Flos Farfarae 1,
Gelatin 0.8, sucrose 16, pectase 0.16, Fructus Citri Limoniae juice is appropriate, leaven is appropriate, water is appropriate.
The preparation method of described a kind of nigecose Eugenia javanica Lam Tremella Yoghourt, comprises the following steps:
(1) Tremella is placed in 8 times of clear water immersion, clear water adds the Fructus Citri Limoniae juice of water volume 3%, after soaking 50 minutes, then with flowing
Dynamic water rinses 10 minutes, drains away the water；The chopping of pretreated Tremella is mixed into pot with 5 times of water, precooks to the soft soup of Tremella
Juice thickness, then move into after slurry filtration worn into by colloid mill standby；
(2) by Dioscorea subcalva Prain et Burhll, licorice, embryo nelumbinis, the Flos Farfarae water heating extraction of 8 times amount, filter, obtain Chinese medicine extraction liquid standby
With；
(3) cabbage mustard adds 2 times of water making beating, and gained serosity adds nigecose after boiling, endures to thickness truce until nigecose；Eugenia javanica Lam is cut
Block is placed in container, is sequentially added into the nigecose after champagne, process, seals 3 days, and taking juice is standby；
(4) step (1), (2), material after (3) process are mixed with fresh milk, sucrose, gelatin, 60 DEG C, under 17MPa pressure
Homogenizing；Again by above-mentioned mixing raw material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42 DEG C, the amount by 5% accesses leaven,
Coating-dividing sealing under aseptic condition；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is 42
DEG C, when observation curdled milk is good after 3.5h, carries out low temperature fermentation 12h in proceeding to 2 DEG C of refrigerators, to obtain final product.
Claims (2)
1. a nigecose Eugenia javanica Lam Tremella Yoghourt, it is characterised in that be prepared by the raw materials in:
Fresh milk 400-450, Tremella 16-18, cabbage mustard 4-6, champagne 4-5, nigecose 4-5, Eugenia javanica Lam 5-8, Dioscorea subcalva Prain et Burhll 1-2, licorice
3-4, embryo nelumbinis 3-4, Flos Farfarae 1-2, gelatin 0.8-0.9, sucrose 16-18, pectase 0.16-0.18, Fructus Citri Limoniae juice are appropriate, fermentation
Agent is appropriate, water is appropriate.
The preparation method of a kind of nigecose Eugenia javanica Lam Tremella Yoghourt the most according to claim 1, it is characterised in that include following step
Rapid:
(1) Tremella is placed in 8-10 times of clear water immersion, clear water adds the Fructus Citri Limoniae juice of water volume 3%, after soaking 50-60 minute,
Rinse 10-15 minute with circulating water again, drain away the water；The chopping of pretreated Tremella is mixed into pot with 5 times of water, precooks to silver
Ear soft decoction thickness, then move into after slurry filtration worn into by colloid mill standby；
(2) by Dioscorea subcalva Prain et Burhll, licorice, embryo nelumbinis, the Flos Farfarae water heating extraction of 8-10 times amount, filter, obtain Chinese medicine extraction liquid
Standby；
(3) cabbage mustard adds 2-3 times of water making beating, and gained serosity adds nigecose after boiling, endures to thickness truce until nigecose；By Eugenia javanica Lam
Stripping and slicing is placed in container, is sequentially added into the nigecose after champagne, process, seals 3-4 days, and taking juice is standby；
(4) step (1), (2), material after (3) process are mixed with fresh milk, sucrose, gelatin, 60 DEG C, under 17MPa pressure
Homogenizing；Again by above-mentioned mixing raw material sterilizing 5min at 95 DEG C, when being rapidly cooled to 42-45 DEG C, the amount by 5% accesses leaven,
Aseptically coating-dividing sealing；Fermentation culture subpackage is complete, moves into rapidly fermentation culture in constant incubator, and cultivation temperature is
42 DEG C, when observation curdled milk is good after 3.5h, carries out low temperature fermentation 12-24h in proceeding to 2-5 DEG C of refrigerator, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006954.4A CN105981811A (en) | 2015-12-30 | 2015-12-30 | Yoghurt with brown sugar, wax apple and white fungus and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006954.4A CN105981811A (en) | 2015-12-30 | 2015-12-30 | Yoghurt with brown sugar, wax apple and white fungus and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105981811A true CN105981811A (en) | 2016-10-05 |
Family
ID=57039746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511006954.4A Withdrawn CN105981811A (en) | 2015-12-30 | 2015-12-30 | Yoghurt with brown sugar, wax apple and white fungus and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105981811A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967781A (en) * | 2018-07-10 | 2018-12-11 | 石台依然农产品有限公司 | A kind of brown sugar black fungus dew and preparation method thereof |
-
2015
- 2015-12-30 CN CN201511006954.4A patent/CN105981811A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967781A (en) * | 2018-07-10 | 2018-12-11 | 石台依然农产品有限公司 | A kind of brown sugar black fungus dew and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104782762B (en) | A kind of brown Yoghourt and preparation method thereof | |
| CN104247764A (en) | Dragon fruit yogurt and manufacturing method thereof | |
| CN104642546A (en) | Yoghourt and preparation method thereof | |
| CN103976428A (en) | Pawpaw beverage for clearing heat and decreasing internal heat | |
| CN105475493A (en) | Stomach nourishing hericium erinaceus tremella yogurt and preparation method thereof | |
| CN101744050A (en) | Manufacturing method of pawpaw milk tea | |
| CN104186661B (en) | A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof | |
| CN106135780A (en) | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof | |
| CN106085806A (en) | A kind of manufacture method of persimmon vinegar | |
| CN103981076A (en) | Mangosteen health-care fruit vinegar and preparation method thereof | |
| CN108433068A (en) | A kind of preparation method of medlar red date hawthorn compound nectar | |
| CN105981802A (en) | Edible mushroom and tremella yoghourt and preparation method thereof | |
| CN105981815A (en) | Yoghurt with red wine, fruit grains and white fungus and production method thereof | |
| CN104543649A (en) | Preparation method of honeydew melon contained jam | |
| CN111248290A (en) | Hawthorn juice beverage thick pulp and production process thereof | |
| CN102349603A (en) | Longan-red date jelly and preparation method thereof | |
| CN104814135A (en) | Heat-clearing rose yogurt with wine aroma and preparation method therefor | |
| CN105981811A (en) | Yoghurt with brown sugar, wax apple and white fungus and production method thereof | |
| CN105558031A (en) | Chinese wolfberry fruit and white fungus yogurt and preparation method thereof | |
| CN108935689A (en) | A kind of sour milk beverage and preparation method thereof | |
| CN106106737A (en) | A kind of processing method of fruit-flavored tremella yoghurt | |
| CN105981814A (en) | Qi-tonifying white fungus yoghurt with red dates and production method thereof | |
| CN105981809A (en) | Honey-pineapple-tremella yogurt and production method thereof | |
| CN105685222A (en) | Mango grain and blueberry yoghurt and preparation method of mango grain and blueberry yoghurt | |
| CN106973996A (en) | A kind of processing method of pineapple milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |
|
| WW01 | Invention patent application withdrawn after publication |