CN108812903A - A kind of balsam pear yoghourt and preparation method thereof - Google Patents
A kind of balsam pear yoghourt and preparation method thereof Download PDFInfo
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- CN108812903A CN108812903A CN201810870236.9A CN201810870236A CN108812903A CN 108812903 A CN108812903 A CN 108812903A CN 201810870236 A CN201810870236 A CN 201810870236A CN 108812903 A CN108812903 A CN 108812903A
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- balsam pear
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- 244000302512 Momordica charantia Species 0.000 title claims abstract description 47
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 47
- 235000009812 Momordica cochinchinensis Nutrition 0.000 title claims abstract description 47
- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 47
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 37
- 235000013336 milk Nutrition 0.000 claims abstract description 37
- 210000004080 milk Anatomy 0.000 claims abstract description 37
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 239000002893 slag Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 8
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 8
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 8
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 206010027627 Miliaria Diseases 0.000 description 2
- 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 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 201000004169 miliaria rubra Diseases 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 206010002368 Anger Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- VHCQVGQULWFQTM-VOTSOKGWSA-N Rubone Chemical compound COC1=CC(OC)=CC(O)=C1C(=O)\C=C\C1=CC(OC)=C(OC)C=C1OC VHCQVGQULWFQTM-VOTSOKGWSA-N 0.000 description 1
- VHCQVGQULWFQTM-UHFFFAOYSA-N Rubone Natural products COC1=CC(OC)=CC(O)=C1C(=O)C=CC1=CC(OC)=C(OC)C=C1OC VHCQVGQULWFQTM-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23C9/133—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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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 a kind of balsam pear yoghourts, based on its parts by weight, including following raw material：140-142 parts of milk, 14-16 parts of cream, 5-7 parts of balsam pear, 16-18 parts of brown sugar, 0.08-0.1 parts of lactobacillus bulgaricus, as balsam pear sorting and preparation, sterilizing, the concentration of milk, allotment, inoculation, fermentation and etc. made from Yoghourt balsam pear squeezed the juice increase to Bitter Melon Juice in Yoghourt fermentation process together with balsam pear ground-slag, it smears the nutriment in tea and balsam pear by cold fermentation friendship to be completely retained in Yoghourt, the mouthfeel for not only improving Yoghourt also improves the nutritive value of Yoghourt.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of balsam pear yoghourt and preparation method thereof.
Background technique
Yoghourt is to add beneficial bacterium into milk again after pasteurize using milk as raw material（Leavening）, fermented
Afterwards, then a kind of filling milk product is cooled down.It is a kind of not only with peculiar flavour, but also there is nutritive value abundant and health care to make
Dairy produce, it is deep to be liked by the majority of consumers.In recent years, the sales volume in Yoghourt market at home is growing, but its kind
It is comparatively single, it is not able to satisfy the demand in market, therefore it is imperative to develop a plurality of types of Yoghourts.
Dysphoria with smothery sensation in the minds of balsam pear energy venting excludes vivotoxin.The best eating method of balsam pear or cold and dressed with sauce.It is cold and dressed with sauce can be well
Retain vitamin contained in balsam pear.If these vitamins can be made largely to lose during frying with the method fried
It loses, and the comparision contents for frying rear oil are high, more grease can be taken in after people are edible, the refrigerant work to relieve inflammation or internal heat cannot be played
With melon of often bearing hardships can enhance cortex vigor, and skin is made to become delicate bodybuilding.Juice or decoction are smash with fresh balsam pear, to irascibility Akamu, stomach
Gastral cavity pain, damp-heat dysentery, are all auxiliary diet good food；It takes fresh balsam pear to mash external application, carbuncle swells, furuncle sore can be treated；Summer, children were susceptible to suffer from
Prickly heat, prickly heat balsam pear being sliced on trying to rub one's body with a towel, can fully recover early；Balsam pear is to boil water or makees cuisines, and can radiate relieving summer-heat.
Summary of the invention
The purpose of the present invention is to provide it is a kind of it is full of nutrition, rich in a variety of amino acid and microelement and there is certain food
The Yoghourt of therapeutic effect.
Another object of the present invention is to provide the preparation methods of the Yoghourt.
A kind of balsam pear yoghourt of the present invention, based on its parts by weight, including following raw material：140-142 parts of fresh milk, cream 14-
16 parts, 5-7 parts of balsam pear, 16-18 parts of brown sugar, 0.08-0.1 parts of lactobacillus bulgaricus.
A kind of preparation method of balsam pear yoghourt of the present invention, includes the following steps：
（1）Balsam pear sorting and preparation：It chooses 5-7 parts of the balsam pear of bright color, Bitter Melon Juice is made with juice extractor, balsam pear slag is placed in
Ultramicro-powder is made after drying in oven, it is spare；
（2）Sterilizing：By 140-142 parts of fresh milk after pasteurization, germ-free milk is obtained, it is spare；
（3）The concentration of milk：Milk after sterilizing is concentrated, is that 31-33% volume is concentrated out in terms of 100% by milk volume
The moisture of percentage composition obtains Evamilk, spare；
（4）Allotment：Balsam pear ground-slag, Bitter Melon Juice, 16-18 parts of brown sugar are added in germ-free milk, are poured into pot in 44-48 DEG C of temperature
It is heated while stirring under degree, closes fire after cooking 6-10 minutes, obtain mixed liquor, it is spare；
（5）Inoculation：Not yet cooling mixed liquor is poured into, lactobacillus bulgaricus 0.08-0.1 parts is added in fermentor, sufficiently stirred
It mixes 10-12 minutes, after mixing evenly, tank body is sealed；
（6）Fermentation：Be left to ferment at a temperature of the tank body being sealed is placed in 40-42 DEG C 10-14 hours to get.
Compared with prior art, the present invention there is obvious beneficial effect, as can be known from the above technical solutions:The present invention pass through by
Balsam pear is squeezed the juice increases to Bitter Melon Juice in Yoghourt fermentation process together with balsam pear ground-slag, smears tea and hardship by cold fermentation friendship
Nutriment in melon is completely retained in Yoghourt, and the mouthfeel for not only improving Yoghourt also improves the nutritive value of Yoghourt.
Specific embodiment
Embodiment 1：
A kind of preparation method of balsam pear yoghourt, includes the following steps：
（1）Balsam pear sorting and preparation：It chooses the balsam pear 7Kg of bright color, Bitter Melon Juice is made with juice extractor, balsam pear slag is placed in baking
Ultramicro-powder is made after drying in case, it is spare；
（2）Sterilizing：By fresh milk 140Kg after pasteurization, germ-free milk is obtained, it is spare；
（3）The concentration of milk：Milk after sterilizing is concentrated, is that 33% volume basis is concentrated out in terms of 100% by milk volume
The moisture of content obtains Evamilk, spare；
（4）Allotment：Balsam pear ground-slag, Bitter Melon Juice, brown sugar 16Kg are added in germ-free milk, poured into following in 48 DEG C of temperature in pot
Side heating is stirred, fire is closed after cooking 6 minutes, obtains mixed liquor, it is spare；
（5）Inoculation：Not yet cooling mixed liquor is poured into addition lactobacillus bulgaricus 0.1Kg in fermentor, is sufficiently stirred 10
Minute, after mixing evenly, tank body is sealed；
（6）Fermentation：Be left to ferment at a temperature of the tank body being sealed is placed in 42 DEG C 10 hours to get.
Embodiment 2：
A kind of preparation method of balsam pear yoghourt, includes the following steps：
（1）Balsam pear sorting and preparation：It chooses the balsam pear 6Kg of bright color, Bitter Melon Juice is made with juice extractor, balsam pear slag is placed in baking
Ultramicro-powder is made after drying in case, it is spare；
（2）Sterilizing：By fresh milk 141Kg after pasteurization, germ-free milk is obtained, it is spare；
（3）The concentration of milk：Milk after sterilizing is concentrated, is that 32% volume basis is concentrated out in terms of 100% by milk volume
The moisture of content obtains Evamilk, spare；
（4）Allotment：Balsam pear ground-slag, Bitter Melon Juice, brown sugar 17Kg are added in germ-free milk, poured into following in 46 DEG C of temperature in pot
Side heating is stirred, fire is closed after cooking 8 minutes, obtains mixed liquor, it is spare；
（5）Inoculation：Not yet cooling mixed liquor is poured into addition lactobacillus bulgaricus 0.1Kg in fermentor, is sufficiently stirred 10
Minute, after mixing evenly, tank body is sealed；
（6）Fermentation：Be left to ferment at a temperature of the tank body being sealed is placed in 40 DEG C 14 hours to get.
Embodiment 3：
A kind of preparation method of balsam pear yoghourt, includes the following steps：
（1）Balsam pear sorting and preparation：It chooses the balsam pear 5Kg of bright color, Bitter Melon Juice is made with juice extractor, balsam pear slag is placed in baking
Ultramicro-powder is made after drying in case, it is spare；
（2）Sterilizing：By fresh milk 142Kg after pasteurization, germ-free milk is obtained, it is spare；
（3）The concentration of milk：Milk after sterilizing is concentrated, is that 31% volume basis is concentrated out in terms of 100% by milk volume
The moisture of content obtains Evamilk, spare；
（4）Allotment：Balsam pear ground-slag, Bitter Melon Juice, brown sugar 18Kg are added in germ-free milk, poured into following in 44 DEG C of temperature in pot
Side heating is stirred, cooks and closes fire after ten minutes, obtain mixed liquor, it is spare；
（5）Inoculation：Not yet cooling mixed liquor is poured into addition lactobacillus bulgaricus 0.08Kg in fermentor, is sufficiently stirred
10-12 minutes, after mixing evenly, tank body is sealed；
（6）Fermentation：Be left to ferment at a temperature of the tank body being sealed is placed in 42 DEG C 10 hours to get.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (2)
1. a kind of balsam pear yoghourt, based on its parts by weight, including following raw material：140-142 parts of fresh milk, 14-16 parts of cream, balsam pear
5-7 parts, 16-18 parts of brown sugar, 0.08-0.1 parts of lactobacillus bulgaricus.
2. a kind of preparation method of balsam pear yoghourt, includes the following steps：
（1）Balsam pear sorting and preparation：It chooses 5-7 parts of the balsam pear of bright color, Bitter Melon Juice is made with juice extractor, balsam pear slag is placed in
Ultramicro-powder is made after drying in oven, it is spare；
（2）Sterilizing：By 140-142 parts of fresh milk after pasteurization, germ-free milk is obtained, it is spare；
（3）The concentration of milk：Milk after sterilizing is concentrated, is that 31-33% volume is concentrated out in terms of 100% by milk volume
The moisture of percentage composition obtains Evamilk, spare；
（4）Allotment：Balsam pear ground-slag, Bitter Melon Juice, 16-18 parts of brown sugar are added in germ-free milk, are poured into pot in 44-48 DEG C of temperature
It is heated while stirring under degree, closes fire after cooking 6-10 minutes, obtain mixed liquor, it is spare；
（5）Inoculation：Not yet cooling mixed liquor is poured into, lactobacillus bulgaricus 0.08-0.1 parts is added in fermentor, sufficiently stirred
It mixes 10-12 minutes, after mixing evenly, tank body is sealed；
（6）Fermentation：Be left to ferment at a temperature of the tank body being sealed is placed in 40-42 DEG C 10-14 hours to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810870236.9A CN108812903A (en) | 2018-08-02 | 2018-08-02 | A kind of balsam pear yoghourt and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810870236.9A CN108812903A (en) | 2018-08-02 | 2018-08-02 | A kind of balsam pear yoghourt and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108812903A true CN108812903A (en) | 2018-11-16 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810870236.9A Pending CN108812903A (en) | 2018-08-02 | 2018-08-02 | A kind of balsam pear yoghourt and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812903A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679659A (en) * | 2019-10-29 | 2020-01-14 | 樊世春 | Preparation method of bitter gourd yoghourt |
-
2018
- 2018-08-02 CN CN201810870236.9A patent/CN108812903A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679659A (en) * | 2019-10-29 | 2020-01-14 | 樊世春 | Preparation method of bitter gourd yoghourt |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181116 |
|
| WD01 | Invention patent application deemed withdrawn after publication |