CN106720335A - A kind of Roselle yoghourt and preparation method thereof - Google Patents
A kind of Roselle yoghourt and preparation method thereof Download PDFInfo
- Publication number
- CN106720335A CN106720335A CN201611021669.4A CN201611021669A CN106720335A CN 106720335 A CN106720335 A CN 106720335A CN 201611021669 A CN201611021669 A CN 201611021669A CN 106720335 A CN106720335 A CN 106720335A
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- Prior art keywords
- roselle
- yoghourt
- standby
- wild
- matrimony vine
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- 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
- 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
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- 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 a kind of Roselle yoghourt and preparation method thereof, including following percentage by weight raw material：Fresh cow milk 86% 90%；Ferment agent for sour milk 2% 4%；White sugar 2% 6%；Roselle 0.5% 1%；Wild matrimony vine 1% 2%；Hawthorn 1% 2%.The present invention is by using roselle, wild matrimony vine and hawthorn as the raw material of Yoghourt, not only so that Yoghourt has unique local flavor, edible experience is excellent, and cause that Yoghourt possesses the effect such as hypotensive, qi-restoratives, appetizing, it is particularly suitable for long-term physically weak and high blood pressure crowd to use, with wide market prospects.
Description
Technical field
The present invention relates to a kind of sour milk food, and in particular to a kind of Roselle yoghourt and preparation method thereof.
Background technology
It with fresh milk is the main sour-sweet taste drink for turning into fermentation that Yoghourt is.Current sour milk products taste list on the market
One and unitary function, typically all original flavor or fruit juice or fruit are added wherein, it is impossible to for eater brings more edible
Selection and experience, and improvement stomach is functionally generally focused on, other functions are related to seldom.
The content of the invention
In view of the shortcomings of the prior art, the present invention is intended to provide a kind of Roselle yoghourt and preparation method thereof, by using
Roselle, wild matrimony vine and hawthorn not only cause that Yoghourt has unique local flavor as the raw material of Yoghourt, and edible experience is excellent, and
And cause that Yoghourt possesses the effect such as hypotensive, qi-restoratives, appetizing, and it is particularly suitable for long-term physically weak and high blood pressure crowd and uses, have
Wide market prospects.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
The beneficial effects of the present invention are：
It is roselle gas micro-perfume, sour, rich in nutritions such as vitamin C, synthetism xylotriose glycosides, citric acids, it is beneficial to adjust
Section and balancing blood fat, promote calcium absorption, are beneficial to regulation and balancing blood fat, promote calcium absorption, promote child development, promote
Digestion；Hawthorn is whetted the appetite, and sweet and sour；Wild matrimony vine qi-restoratives, and taste is sweet.Using roselle, hawthorn and wild matrimony vine as Yoghourt original
Material, three kinds of functions of raw material are obtained while natural sour-sweet taste can be formed in Yoghourt, and addition white sugar is depended merely on compared to it
Be seasoned, the present invention has a nutritive value higher, and unique flavor, edible experience are good, and with hypotensive, qi-restoratives and
The effect of appetizing, the crowd for being particularly suitable for long-term physically weak high blood pressure uses, with wide market prospects.
Specific embodiment
The invention will be further described below, it is necessary to explanation, the present embodiment premised on the technical program,
Detailed implementation method and specific operating process is given, but protection scope of the present invention is not limited to the present embodiment.
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 1
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 2
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 3
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Embodiment 4
A kind of Roselle yoghourt, including following percentage by weight raw material：
The preparation method of above-mentioned Roselle yoghourt, comprises the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, mistake
200 mesh filter clothes, take that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, into killing
Bacterium kettle carries out sterilization, and aseptic packaging after the completion of sterilization is standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stirring
Uniform 30 minutes；
The mixture that S3 will finally give in step S2 goes out subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C
Bacterium；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
For a person skilled in the art, technical scheme that can be according to more than and design, make various corresponding
Change and deform, and all these changes and deformation should be construed as being included within the protection of the claims in the present invention.
Claims (2)
1. a kind of Roselle yoghourt, it is characterised in that the raw material including following percentage by weight：
2. the preparation method of Roselle yoghourt as claimed in claim 1, it is characterised in that comprise the following steps：
S1 sortings：Bakeed from the clean, roselle without insect pest, be milled it is standby；Hawthorn cleans up and is brewed into soup, crosses 200 mesh
Filter cloth, takes that liquid is standby, and the volume of gained liquid is 1 with the volume of fresh cow milk:8；Wild matrimony vine cleans up, and enters into sterilization kettle
Row is sterilized, aseptic packaging after the completion of sterilization, standby；
Haw liquid and roselle mixing that S2 obtains fresh cow milk, white sugar, step S1, after being incubated at 60~70 DEG C, stir
30 minutes；
The mixture that S3 will finally give in step S2 sterilizes subsequently into sterilization machine by homogenizer homogeneous at 96.6 DEG C；
S4 adds ferment agent for sour milk after being cooled to 40~44 DEG C, stirs, and adds the wild matrimony vine obtained in step S1；
S5 is filling, after the completion of fermented at 40~43 DEG C to 4-8 hours；
4~15 DEG C are rapidly cooled to after S6 fermentation ends, after-ripening is then carried out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021669.4A CN106720335A (en) | 2016-11-21 | 2016-11-21 | A kind of Roselle yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611021669.4A CN106720335A (en) | 2016-11-21 | 2016-11-21 | A kind of Roselle yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720335A true CN106720335A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611021669.4A Pending CN106720335A (en) | 2016-11-21 | 2016-11-21 | A kind of Roselle yoghourt and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410486A (en) * | 2017-06-27 | 2017-12-01 | 合肥工业大学 | A kind of preparation method of hypoglycemic roselle acidified milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933638A (en) * | 2010-07-15 | 2011-01-05 | 王仕尧 | Roselle yoghourt |
| CN103202337A (en) * | 2013-03-05 | 2013-07-17 | 蚌埠市福淋乳业有限公司 | Preparation process of Roselle health care yogurt |
| CN103621750A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Mint and yoghourt taste soft sweets |
| CN105076411A (en) * | 2015-07-28 | 2015-11-25 | 北京银河雪生物科技开发有限公司 | Roselle yoghurt and preparation method thereof |
-
2016
- 2016-11-21 CN CN201611021669.4A patent/CN106720335A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933638A (en) * | 2010-07-15 | 2011-01-05 | 王仕尧 | Roselle yoghourt |
| CN103202337A (en) * | 2013-03-05 | 2013-07-17 | 蚌埠市福淋乳业有限公司 | Preparation process of Roselle health care yogurt |
| CN103621750A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Mint and yoghourt taste soft sweets |
| CN105076411A (en) * | 2015-07-28 | 2015-11-25 | 北京银河雪生物科技开发有限公司 | Roselle yoghurt and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410486A (en) * | 2017-06-27 | 2017-12-01 | 合肥工业大学 | A kind of preparation method of hypoglycemic roselle acidified milk |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |