CN108770931A - A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt - Google Patents
A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt Download PDFInfo
- Publication number
- CN108770931A CN108770931A CN201810242460.3A CN201810242460A CN108770931A CN 108770931 A CN108770931 A CN 108770931A CN 201810242460 A CN201810242460 A CN 201810242460A CN 108770931 A CN108770931 A CN 108770931A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- saussurea involucrata
- bitter buckwheat
- duck wheat
- involucrata fruit
- 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
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
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt, this method includes：（1）The preparation of reconstituted milk；（2）The preparation of ripe duck wheat；（3）Homogeneous, sterilization；（4）Inoculation fermentation；（5）Refrigerate after-ripening；（6）The preparation of saussurea involucrata fruit granule；（7）Finished product.There is bitter buckwheat-yacon Yoghurt formulation of the present invention specific aim and high-lighting, ripe duck wheat directly to participate in the fermentation of Yoghourt, and tea perfume is strong；The addition of saussurea involucrata fruit granule, mouthfeel is more preferably；Blend proportion is moderate between each component, and taste is coordinated, and while preserving common sour milk intrinsic flavor, adds the entertaining mouthfeel that the distinctive fragrance of duck wheat and yacon are brought, and is eaten for a long time, of great advantage.Preparation method of the present invention is simple, at low cost, easy to implement, is suitble to popularity, is advantageously implemented standardization, standardization, factorial praluction.Suitable for Yoghourt Production enterprise.
Description
Technical field
The present invention relates to dairy products and its dedicated processes, the more particularly to production method of bitter buckwheat-saussurea involucrata fruit yoghourt.
Background technology
Yoghourt is a kind of traditional zymotic dairy product, has abundant nutritive value and good healthcare function.It is each on the market
Kind sour milk product is various in style, either which kind of Yoghourt, and common feature is all to contain lactic acid bacteria (LAB).These lactic acid bacterias
(LAB) substance beneficial to health can be secreted when being bred in the enteron aisle of human body, therefore Yoghourt is gone back other than full of nutrition
It is with health role.
Duck wheat has the good reputation of " kings of five cereals ", is the good medicine delicacies of medicine-food two-purpose, has a variety of physiological activity.《Book on Chinese herbal medicine
Detailed outline》Think " bitter buckwheat bitter, cold, the real stomach of energy, benefiting energy continues spirit, and it is dirty to refine the five internal organs slag for sharp knowledge ".With other grains
Food crop is compared, and the bitter buckwheat flavone in duck wheat has blood pressure lowering, hypoglycemic, the immune tune of promotion as one of important activity ingredient
Section and anti-oxidant, anti-aging and other effects, have a extensive future.
Contain the lot of trace member such as 20 kinds of amino acid needed by human, water soluble vitamin and potassium, magnesium, iron in yacon
Element.The fructooligosaccharide content of yacon is highest in all plants, accounts for 60%~72 % of dry matter, while being also in yacon
Most important active constituent relaxes bowel, toxin expelling fall fire, control blood glucose, beautifying face and moistering lotion and other effects, is eaten for diabetic
With, while being also people seeking beauty, the optimal selection for the personage that loses weight.
Common Yoghourt is mostly fruits, cereals Yoghourt, such as blueberry Yoghourt, black rice Yoghourt etc. in the market.In recent years,
People release the novel Yoghourt containing yacon, such as Chinese patent application part 20,141 07502530《A kind of peppermint Yoghourt
Dried bean curd and its processing method》, No. 2016105129677《A kind of Yoghourt and preparation method thereof being effectively improved intestinal microenvironment》
With No. 2016103506211《A kind of compound fruit and vegetable purple sweet potato fermented yoghourt and preparation method thereof rich in dietary fiber》, select
Raw material one of of the yacon as Yoghourt.But the Yoghourt containing duck wheat is without any patent application in raw material.
Invention content
The present invention is intended to provide a kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt, makes up duck wheat fermented food research side
The deficiency in face provides new direction for the deep processing of duck wheat, enriches the kind of pattern Yoghourt, while improving the health care valence of Yoghourt
Value.
The production method for bitter buckwheat-saussurea involucrata fruit yoghourt that inventor provides, includes the following steps：
（1）The preparation of reconstituted milk：Whole-fat milk powder adds water to modulate by a certain percentage, obtains reconstituted milk, spare；
（2）The preparation of ripe duck wheat:Choosing band shell duck wheat, is repeatedly washed, and except attachment removal sandy soil therein, sundries etc., is added suitable
The water of amount impregnates, boiling water boiling, dry, is baked in oven to surface and coke yellow is presented, and crosses 20 mesh sieve to get ripe duck wheat
Grain, it is spare；
（3）Homogeneous, sterilization：Ripe duck wheat, white granulated sugar are put into recovery milk by a certain percentage, stirred and evenly mixed, homogeneous；Using killing
Bacterium effectively removes harmful microorganism, and makes the further mixing of material；
（4）Inoculation fermentation：Addition throw type leaven is inoculated in by a certain percentage in sterilizing material, after fully stirring evenly, fermentation,
Make its acidity up to 750T~850T；
（5）Refrigerate after-ripening：Yoghourt is stored in refrigerator after fermentation and is refrigerated, is allowed to form good flavor；
（6）The preparation of saussurea involucrata fruit granule：Select it is ripe, without mildew and rot yacon, the silt sundries on yacon surface is washed away, with cutting
Dermatotome removes yacon epidermis, is cut into the single-size of suitable size, 5min is impregnated in boiling water, obtains saussurea involucrata fruit granule,
It is spare；
（7）Finished product：The saussurea involucrata fruit granule is added in the Yoghourt of cooling after-ripening rapidly, is sealed to get bitter buckwheat-yacon
Yoghourt.
The of the above method（1）In step, the mass ratio of the whole-fat milk powder and pure water is：1:6.
The of the above method（2）In step, the washing times of the duck wheat are 3 times, described to impregnate the mass ratio that water is added
Example is 1: 1.5；The soaking time is 12h；The boiling water cooking time is 30min；The drying temperature is 65 DEG C, dry
Time is 8min；The temperature baked in the oven is controlled at 180 DEG C, bakes 7min；The sieve of the sieving is 20 mesh.
The of the above method（3）In step, the ripe duck wheat, white granulated sugar mass ratio be 1: 7~8；The homogeneous is
In 70 DEG C~80 DEG C homogeneous 5min；The sterilization temperature control is at 95 DEG C, and time control is in 10min.
The of the above method（4）In step, the fermentation strain is Bifidobacterium, inoculation quality proportioning is 0.1%~
0.125%;The fermentation is fermentation 6h~8h at 41 DEG C~45 DEG C.
The of the above method（5）In step, the temperature that the Yoghourt refrigerates in refrigerator is controlled at 4 DEG C, and time control is in 10h
More than.
Beneficial effects of the present invention：
（1）The design of bitter buckwheat-yacon Yoghurt formulation obtains by many experiments improvement of inventor, formula have specific aim and
High-lighting.Ripe duck wheat directly participates in the fermentation of Yoghourt, and tea perfume is strong；The addition of saussurea involucrata fruit granule, mouthfeel is more preferably.Each component
Between blend proportion it is moderate, taste is coordinated, while preserving common sour milk intrinsic flavor, add the distinctive fragrance of duck wheat and
The entertaining mouthfeel that yacon is brought, long-term consumption are of great advantage.
（2）The preparation method of the present invention is simple, at low cost, easy to implement, is suitble to popularity, is advantageously implemented standard
Change, standardization, be factory produced.
Specific implementation mode
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
（1）By whole milk powder, reconstituted milk is dissolved to obtain according to the material water quality ratio of whole milk powder and pure water 1: 6；（2）Choosing band shell
Duck wheat is washed 3 times, except attachment removal sandy soil therein, sundries etc., 1.5 times of water is added and impregnate 12h, boiling water boiling 30min, and 65
DEG C dry 8min, bakes 7min in 180 DEG C of ovens, until coke yellow is presented in surface, crosses 20 mesh and sieve to obtain ripe duck wheat particle, standby
With；（3）1% ripe duck wheat, 7% sucrose are added in recovery milk, is stirred evenly, in 70 DEG C~80 DEG C homogeneous 5min, 95 DEG C
10min is sterilized, is cooled to room temperature；（4）0.1% Bifidobacterium powder is added in the material that sterilizes, after fully stirring evenly, is sent out at 43 DEG C
Ferment 7h, acidity is up to 820T；（5）Select it is ripe, without mildew and rot yacon, the sundries such as the silt on yacon surface are washed away, with peeling
Knife removes yacon epidermis, is cut into the single-size of suitable size, 5min is impregnated in boiling water；（6）Take mass ratio rapidly
Saussurea involucrata fruit granule after being impregnated for 0.5% is added in the Yoghourt of cooling after-ripening, sealing, canned up to bitter buckwheat-saussurea involucrata fruit yoghourt.
Embodiment 2
（1）By whole milk powder, reconstituted milk is dissolved to obtain according to the material water quality ratio of whole milk powder and pure water 1: 6；（2）Choosing band shell
Duck wheat is washed 3 times, except attachment removal sandy soil therein, sundries etc., 1.5 times of water is added and impregnate 12h, boiling water boiling 30min, and 65
DEG C dry 8min, bakes 7min in 180 DEG C of ovens, until coke yellow is presented in surface, crosses 20 mesh and sieve to obtain ripe duck wheat particle, standby
With；（3）1% ripe duck wheat, 7% sucrose are added in recovery milk, is stirred evenly, in 70 DEG C of 80 DEG C of homogeneous 5min, 95 DEG C are killed
Bacterium 10min, is cooled to room temperature；（4）0.125% Bifidobacterium powder is added in the material that sterilizes, after fully stirring evenly, is sent out at 43 DEG C
7.5 h of ferment, acidity is up to 870T.（5）Yacon ripe, that nothing is mildew and rot is selected, the silt sundries on yacon surface is washed away.With peeling
Knife removes yacon epidermis, is cut into the single-size of suitable size, and 5min is impregnated in boiling water, spare；（6）Take quality rapidly
Saussurea involucrata fruit granule after proportioning 0.5% is impregnated is added in the Yoghourt of cooling after-ripening, and sealing is canned up to bitter buckwheat-saussurea involucrata fruit yoghourt.
Embodiment 3
（1）By whole milk powder, reconstituted milk is dissolved to obtain according to the material water quality ratio of whole milk powder and pure water 1: 6；（2）Choosing band shell
Duck wheat is washed 3 times, except attachment removal sandy soil therein, sundries, 1.5 times of water is added and impregnate 12 h, boiling water boiling 30 min, and 65
DEG C dry 8 min, bake 7min in 180 DEG C of ovens, until coke yellow is presented in surface, crosses 20 mesh and sieve to obtain ripe duck wheat particle, standby
With；（3）1% ripe duck wheat, 7% sucrose are added in recovery milk, is stirred evenly, in 70 DEG C ~ 80 DEG C homogeneous 5min, 95 DEG C are killed
Bacterium 10min, is cooled to room temperature；（4）0.1% Bifidobacterium powder is added in the material that sterilizes, after fully stirring evenly, is fermented at 42 DEG C
7.5 h, acidity is up to 850T；（5）Yacon ripe, that nothing is mildew and rot is selected, the silt sundries on yacon surface is washed away, uses paring knife
Yacon epidermis is removed, the single-size of suitable size is cut into, 5min is impregnated in boiling water, it is spare；（6）Quality is taken to match rapidly
Saussurea involucrata fruit granule after being impregnated than 0.5% is added in the Yoghourt of cooling after-ripening, sealing, canned up to bitter buckwheat-saussurea involucrata fruit yoghourt.
Embodiment 4
（1）By whole milk powder, reconstituted milk is dissolved to obtain according to the material water quality ratio of whole milk powder and pure water 1: 6；（2）Choosing band shell
Duck wheat is washed 3 times, and sandy soil, the sundries of attachment removal are removed, and 1.5 times of water are added and impregnate 12 h, 30 min of boiling water boiling, 65 DEG C dry
Dry 8 min, 7min is baked in 180 DEG C of ovens, until coke yellow is presented in surface, is crossed 20 mesh and is sieved to obtain ripe duck wheat particle, spare；
（3）1% ripe duck wheat, 8% sucrose are added in recovery milk, is stirred evenly, in 70 DEG C~80 DEG C homogeneous 5min, 95 DEG C of sterilizations
10min is cooled to room temperature；（4）0.1% Bifidobacterium powder is added in the material that sterilizes, after fully stirring evenly, the fermentation 7 at 42 DEG C
H, acidity is up to 840T；（5）Yacon ripe, that nothing is mildew and rot is selected, the sundries such as the silt on yacon surface are washed away.It will with paring knife
Yacon epidermis removes, and is cut into the single-size of suitable size, and 5min is impregnated in boiling water, spare；（6）Take quality proportioning rapidly
Saussurea involucrata fruit granule after 0.5% immersion is added in the Yoghourt of cooling after-ripening, sealing, canned up to bitter buckwheat-saussurea involucrata fruit yoghourt.
Embodiment 5
Randomly select bitter buckwheat-of 50 people according to the fragrance of buckwheat tea yoghourt, structural state, flavour, mouthfeel quality etc. to the present invention
Saussurea involucrata fruit yoghourt carries out sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1.
1 sensory evaluation scores standard of table
50 people marking result is as follows：
| Sensory evaluation scores/point | Number |
| 85~100 | 36 |
| 70~84 | 14 |
| 55~69 | 0 |
| 40~54 | 0 |
By above-mentioned marking result it is found that bitter buckwheat-saussurea involucrata fruit yoghourt of the present invention is equally divided into 90 points, illustrate the Yoghourt pure fragrance
Just, milk taste is strong, delicate mouthfeel and lubricate, duck wheat perfume (or spice) merges preferably with Yoghourt fragrance, is easy to receive for people, meets public
Demand becomes a mouthfeel novelty, bitter buckwheat full of nutrition-saussurea involucrata fruit yoghourt.
Claims (6)
1. a kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt, feature include the following steps：
（1）The preparation of reconstituted milk：Whole-fat milk powder adds water to modulate by a certain percentage, obtains reconstituted milk, spare；
（2）The preparation of ripe duck wheat:Choosing band shell duck wheat, is repeatedly washed, and except attachment removal sandy soil therein, sundries etc., is added suitable
The water of amount impregnates, boiling water boiling, dry, is baked in oven to surface and coke yellow is presented, and crosses 20 mesh sieve to get ripe duck wheat
Grain, it is spare；
（3）Homogeneous, sterilization：Ripe duck wheat, white granulated sugar are put into recovery milk by a certain percentage, stirred and evenly mixed, homogeneous；Using killing
Bacterium effectively removes harmful microorganism, and makes the further mixing of material；
（4）Inoculation fermentation：Addition throw type leaven is inoculated in by a certain percentage in sterilizing material, after fully stirring evenly, fermentation,
Make its acidity up to 750T~850T；
（5）Refrigerate after-ripening：Yoghourt is stored in refrigerator after fermentation and is refrigerated, is allowed to form good flavor；
（6）The preparation of saussurea involucrata fruit granule：Select it is ripe, without mildew and rot yacon, the silt sundries on yacon surface is washed away, with cutting
Dermatotome removes yacon epidermis, is cut into the single-size of suitable size, 5min is impregnated in boiling water, obtains saussurea involucrata fruit granule,
It is spare；
（7）Finished product：The saussurea involucrata fruit granule is added in the Yoghourt of cooling after-ripening rapidly, is sealed to get bitter buckwheat-yacon
Yoghourt.
2. the production method of bitter buckwheat as described in claim 1-saussurea involucrata fruit yoghourt, it is characterised in that the of method（1）In step, institute
The mass ratio for stating whole-fat milk powder and pure water is 1: 6.
3. the production method of bitter buckwheat as described in claim 1-saussurea involucrata fruit yoghourt, it is characterised in that the of method（2）In step,
The washing times of the duck wheat are 3 times, and the mass ratio for impregnating addition water is 1:1.5；The soaking time is
12h；The boiling water cooking time is 30min；The drying temperature is 65 DEG C, drying time 8min；It is baked in the oven
Temperature control at 180 DEG C, bake 7min；The sieve of the sieving is 20 mesh.
4. the production method of bitter buckwheat as described in claim 1-saussurea involucrata fruit yoghourt, it is characterised in that the of method（3）In step, institute
State ripe duck wheat, the mass ratio of white granulated sugar is 1: 7~8；The homogeneous is in 70 DEG C~80 DEG C homogeneous 5min；The sterilization temperature
Degree control is at 95 DEG C, and time control is in 10min.
5. the production method of bitter buckwheat as described in claim 1-saussurea involucrata fruit yoghourt, it is characterised in that the of method（4）In step, hair
The bacterial strain of ferment is Bifidobacterium, and inoculation quality proportioning is 0.1%~0.125%;It is described fermentation be at 41 DEG C~45 DEG C ferment 6h~
8h。
6. the production method of bitter buckwheat as described in claim 1-saussurea involucrata fruit yoghourt, it is characterised in that the of method（5）In step, institute
It states the temperature that Yoghourt refrigerates in refrigerator to control at 4 DEG C, time control is in 10h or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810242460.3A CN108770931A (en) | 2018-03-23 | 2018-03-23 | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810242460.3A CN108770931A (en) | 2018-03-23 | 2018-03-23 | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108770931A true CN108770931A (en) | 2018-11-09 |
Family
ID=64033584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810242460.3A Pending CN108770931A (en) | 2018-03-23 | 2018-03-23 | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108770931A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447716A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method of bitter buckwheat fructus lycii Yoghourt |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440285A (en) * | 2010-10-13 | 2012-05-09 | 刘莹 | Method for producing fruit yoghourt |
| CN107156294A (en) * | 2017-05-11 | 2017-09-15 | 许昌学院 | A kind of full buckwheat tea yoghourt of sugar-free and preparation method thereof |
-
2018
- 2018-03-23 CN CN201810242460.3A patent/CN108770931A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102440285A (en) * | 2010-10-13 | 2012-05-09 | 刘莹 | Method for producing fruit yoghourt |
| CN107156294A (en) * | 2017-05-11 | 2017-09-15 | 许昌学院 | A kind of full buckwheat tea yoghourt of sugar-free and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110447716A (en) * | 2019-08-28 | 2019-11-15 | 贵州大学 | A kind of preparation method of bitter buckwheat fructus lycii Yoghourt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20070012589A (en) | Mushroom beverage manufacture and the method | |
| CN103431370B (en) | Method for processing pleurotus eryngii sesame flakes by using bio-fermented pleurotus eryngii | |
| KR20090018335A (en) | Manufacturing of instant si-rae-gi | |
| CN109170437A (en) | A kind of viable type banana carrot composite juice beverage and preparation method thereof | |
| KR102266142B1 (en) | Method of manufacturing grilled hot dog and grilled hot dog produced thereby | |
| KR101038752B1 (en) | Kimchi containing wild ginseng root and xylitol | |
| KR101936498B1 (en) | Manufacturing method of chicken broth with ginseng having ferment chickens | |
| CN107183119B (en) | Matcha bread and making method thereof | |
| CN106036310A (en) | Manufacturing method of bamboo shoot drink | |
| CN105533527A (en) | Prepared food using smallanthus sonchifolius fruits as raw material and preparation method thereof | |
| KR20160107929A (en) | Manufactring Method for Low Salt Broccoli Leaf Kimchi by Fermentation of Lactic Acid Bacteria | |
| CN106858472A (en) | Paste flavor dried radish and preparation method thereof | |
| CN106333303A (en) | Sour and hot sweet potato petioles | |
| CN108770931A (en) | A kind of production method of bitter buckwheat-saussurea involucrata fruit yoghourt | |
| CN116138315A (en) | Polygonatum sibiricum composite fermentation functional soybean milk and preparation method thereof | |
| CN108740790A (en) | A kind of sauce beans and preparation method thereof | |
| CN108651961A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR20040036475A (en) | Manufacturing method of the functional seasoned laver and seasoned laver thereof | |
| CN107319046A (en) | A kind of preparation method of honey oolong tea | |
| KR20210059874A (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| KR101667740B1 (en) | Method for producing functional kimchi and kimchi produced thereby | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| KR102644071B1 (en) | Method for manufacturing baguette bread using cabbage fermented liquid and baguette bread manufactured thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181109 |