CN105994622A - Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof - Google Patents
Coix seed and lily purple sweet potato fermented yogurt with effects of reducing internal heat and eliminating dampness and preparation method thereof Download PDFInfo
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- CN105994622A CN105994622A CN201610350608.6A CN201610350608A CN105994622A CN 105994622 A CN105994622 A CN 105994622A CN 201610350608 A CN201610350608 A CN 201610350608A CN 105994622 A CN105994622 A CN 105994622A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 35
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 28
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000000694 effects Effects 0.000 title abstract description 7
- 244000077995 Coix lacryma jobi Species 0.000 title abstract 5
- 241000234435 Lilium Species 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 5
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- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 210000000582 semen Anatomy 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 238000000034 method Methods 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007974 sodium acetate buffer Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
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- 229920002678 cellulose Polymers 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
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- 230000003908 liver function Effects 0.000 description 1
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23C9/13—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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses coix seed and lily purple sweet potato fermented yogurt with the effects of reducing internal heat and eliminating dampness. The purple sweet potato fermented yogurt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of skim milk powder, 8-10 parts of coix seed, 7-10 parts of lily, 6-8 parts of coconut meat, 5-7 parts of waxberry, 9-12 parts of Hami melon puree, 2-4 parts of protein powder, 4-6 parts of dahurian patrinia herb, 3-5 parts of xylitol, 4-7 parts of black fungus, 3-5 parts of spinach, 10-12 parts of glucose, proper amount of streptococcus thermophilus and proper amount of lactobacillus bulgaricus. The coix seed and lily purple sweet potato fermented yogurt has the advantages that by firstly carrying out micropore treatment on purple sweet potato powder in the production process of the purple sweet potato fermented yogurt, the purple sweet potato powder can be fermented more thoroughly, the yield can be increased, and meanwhile, the obtained purple sweet potato yogurt has exquisite tissue, uniform texture, moderate sourness and sweetness, uniform color and moderate viscosity; not only do the added materials, such as coix seed and lily, contain abundant nutrients and have the effect of improving the nutrition structure, but also the product has the health effects of reducing internal heat and eliminating dampness.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Semen Coicis Bulbus Lilii dispel fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt and
Its preparation method.
Background technology
Our people has the custom of edible sweet potato always, but the most fewer to the understanding of Rhizoma Steudnerae Henryanae, and Rhizoma Steudnerae Henryanae is black as one
Color food, has the highest nutritive value, health care and wide DEVELOPMENT PROSPECT.Mountain, Rhizoma Steudnerae Henryanae original name river is purple, has another name called purple sweet
Potato, purple sweet potato, belong to Convolvulaceae annual herb plant.The purplish red nearly black of Rhizoma Steudnerae Henryanae skin, meat is purple to darkviolet, bright in colour,
So gaining the name.Rhizoma Steudnerae Henryanae is possible not only to eat raw, it is also possible to be processed into attractive in appearance, nutrition, the leisure food of health care.The most of provinces and regions of China
It is especially suitable for planting Rhizoma Steudnerae Henryanae, provides abundant, inexpensive raw material sources for Rhizoma Steudnerae Henryanae deep processing.Rhizoma Steudnerae Henryanae is not only rich in natural cyanine
Element and abundant zinc, ferrum, copper, manganese, calcium, selenium and other trace elements, and containing dietary fiber, free in there is extremely strong purged body
The characteristic of base, energy prophylaxis of hypertension, improve liver function, reduce gene mutation, the generation of suppression carcinogen, improve vision etc. and protect
Strong effect.The color and luster of purple potato pigment, stability, water solublity are better than other natural plant pigments, can be widely applied to food
Each fields such as product, cosmetics, medicine.
Current research Rhizoma Steudnerae Henryanae being concentrated mainly on to the functional aspect of its nutritional labeling, and the development to its processed goods
Seldom, Rhizoma Steudnerae Henryanae lactate fermentation aspect did not more carry out further investigation, and relevant report is little.At present, the Yoghourt class that China sells
Product is based on fruit-flavoured yogurt and fruit yogurt.Along with the universal of Yoghourt and consumer's nutrient health improve constantly with realizing,
Yoghourt is developed into trend by the beverage of single flavour to the functional drinks with Different Nutrition value and health-care effect.
Abroad produce multiple special yoghourt, such as diet yogurt, diabetes Yoghourt, gastrointestinal disease curative effect Yoghourt etc..The present invention according to
" research of purple sweet potato yoghourt fermentation technology optimization " literary composition of Cao Yali, Zhou Hongli, is further studied purple sweet potato yoghourt, logical
Cross improvement technique and add various adjuvants, having produced yield higher, mouthfeel more preferable multi items purple sweet potato 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 Semen Coicis Bulbus Lilii is dispelled fire dehumidifying Rhizoma Steudnerae Henryanae fermentation
Yoghourt and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Semen Coicis Bulbus Lilii is dispelled fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt, is prepared by the raw materials in: Rhizoma Steudnerae Henryanae 200-220, defat
Milk powder 10-12, Semen Coicis 8-10, Bulbus Lilii 7-10, Cortex cocois radicis gel meat 6-8, Fructus Myricae rubrae 5-7, hami melon oleo stock 9-12, egg albumen powder 2-4, Herba Lactucae formosanae dish
4-6, xylitol 3-5, Auricularia 4-7, Herba Spinaciae 3-5, glucose 10-12, streptococcus thermophilus is appropriate, Lactobacillus bulgaricus is suitable
Amount.
Described a kind of Semen Coicis Bulbus Lilii dispel fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt preparation method, comprise the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and Lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) wear into slurry together with Herba Lactucae formosanae dish, Auricularia, Herba Spinaciae after Semen Coicis, Bulbus Lilii being soaked 20-30min, be subsequently adding cellulose
Enzyme is enzymolysis 40-50min in the environment of 36-38 DEG C, high-temperature heating enzyme denaturing sterilization postlyophilization, obtains lyophilized powder；
(5) by micropore purple sweet potato powder, lyophilized powder, Cortex cocois radicis gel meat, Fructus Myricae rubrae, hami melon oleo stock, egg albumen powder, xylitol, glucose and surplus
Pour in homogenizer after remaining skimmed milk powder mixing, temperature be 60-65 DEG C, pressure be 20Mpa under conditions of at high pressure homogenization
Reason, is cooled to 40-45 DEG C after high temperature sterilize, accesses leaven, sealing and fermenting 4-after mix homogeneously by the inoculum concentration of 4%-5%
5h；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
The invention have the advantage that first purple sweet potato powder is carried out at micropore by the Rhizoma Steudnerae Henryanae fermented yoghourt of the present invention
Reason, can make purple sweet potato powder fermentation more thorough, increase yield, makes the purple sweet potato yoghourt tissue obtained fine and smooth simultaneously, homogeneous, acid
In comfortable, uniform color is consistent, sticky appropriateness.The materials such as the Semen Coicis of interpolation, Bulbus Lilii do not contain only abundant nutrient substance, improve
Trophic structure, and make product have the health-care effect of fire dehumidifying of dispelling.
Detailed description of the invention
A kind of Semen Coicis Bulbus Lilii is dispelled fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt, is made up of the raw material of following weight portion (kg): Rhizoma Steudnerae Henryanae 200,
Skimmed milk powder 10, Semen Coicis 8, Bulbus Lilii 7, Cortex cocois radicis gel meat 6, Fructus Myricae rubrae 5, hami melon oleo stock 9, egg albumen powder 2, Herba Lactucae formosanae dish 4, xylitol 3, black wood
Ear 4, Herba Spinaciae 3, glucose 10, streptococcus thermophilus is appropriate, Lactobacillus bulgaricus is appropriate.
Described a kind of Semen Coicis Bulbus Lilii dispel fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt preparation method, comprise the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium, under the high steam of 100 DEG C after sterilizing 8min with water
It is cooled to about 38 DEG C, aseptically accesses a certain amount of streptococcus thermophilus activated and Bao Jiali in the ratio of 1:1
Sub-lactobacillus, puts into the incubator fermentation of 40 DEG C, is transferred in the refrigerator of about 3 DEG C after culture medium solidifying after mix homogeneously
Preserve, obtain leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5min in microwave oven, add 3 times
Water pull an oar, obtain purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, the sodium-acetate buffer that pH value is 4 of 9 times of weight portions is added, then in the water-bath that temperature is 55 DEG C
Preheat 20min in Guo, be subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50min, after high speed centrifugation, residue formed sediment
Powder distilled water wash is totally placed on after dry, pulverize in vacuum drying oven and obtains micropore purple sweet potato powder；
(4) wear into slurry together with Herba Lactucae formosanae dish, Auricularia, Herba Spinaciae after Semen Coicis, Bulbus Lilii being soaked 20min, be subsequently adding cellulase
Enzymolysis 40min in the environment of 36 DEG C, high-temperature heating enzyme denaturing sterilization postlyophilization, obtain lyophilized powder；
(5) by micropore purple sweet potato powder, lyophilized powder, Cortex cocois radicis gel meat, Fructus Myricae rubrae, hami melon oleo stock, egg albumen powder, xylitol, glucose and surplus
Pour in homogenizer after remaining skimmed milk powder mixing, temperature be 60 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa,
Being cooled to 40 DEG C after high temperature sterilize, the inoculum concentration by 4%% accesses leaven, sealing and fermenting 4h after mix homogeneously；
(6) Aging storage carrying out 12h in refrigerator at a temperature of 0 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C,
Obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
Claims (2)
1. a Semen Coicis Bulbus Lilii is dispelled fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt, it is characterised in that be prepared by the raw materials in: Rhizoma Steudnerae Henryanae
200-220, skimmed milk powder 10-12, Semen Coicis 8-10, Bulbus Lilii 7-10, Cortex cocois radicis gel meat 6-8, Fructus Myricae rubrae 5-7, hami melon oleo stock 9-12, albumen
Powder 2-4, Herba Lactucae formosanae dish 4-6, xylitol 3-5, Auricularia 4-7, Herba Spinaciae 3-5, glucose 10-12, streptococcus thermophilus are appropriate, Bao Jiali
Sub-lactobacillus is appropriate.
A kind of Semen Coicis Bulbus Lilii the most according to claim 1 dispel fire dehumidifying Rhizoma Steudnerae Henryanae fermented yoghourt preparation method, its feature exists
In, comprise the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and Lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) wear into slurry together with Herba Lactucae formosanae dish, Auricularia, Herba Spinaciae after Semen Coicis, Bulbus Lilii being soaked 20-30min, be subsequently adding cellulose
Enzyme is enzymolysis 40-50min in the environment of 36-38 DEG C, high-temperature heating enzyme denaturing sterilization postlyophilization, obtains lyophilized powder；
(5) by micropore purple sweet potato powder, lyophilized powder, Cortex cocois radicis gel meat, Fructus Myricae rubrae, hami melon oleo stock, egg albumen powder, xylitol, glucose and surplus
Pour in homogenizer after remaining skimmed milk powder mixing, temperature be 60-65 DEG C, pressure be 20Mpa under conditions of at high pressure homogenization
Reason, is cooled to 40-45 DEG C after high temperature sterilize, accesses leaven, sealing and fermenting 4-after mix homogeneously by the inoculum concentration of 4%-5%
5h；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
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| CN110250273A (en) * | 2019-06-24 | 2019-09-20 | 荆楚理工学院 | The processing method of lily lactic acid drink |
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