CN108812903A - 一种苦瓜酸奶及其制备方法 - Google Patents
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- 235000018365 Momordica dioica Nutrition 0.000 title claims abstract description 47
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
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- A—HUMAN NECESSITIES
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- 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
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- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- 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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明公开了一种苦瓜酸奶,按其重量份计,包括以下原料:牛奶140‑142份、奶油14‑16份、苦瓜5‑7份、红糖16‑18份、保加利亚乳杆菌0.08‑0.1份,通过苦瓜选料与制备、灭菌、牛奶的浓缩、调配、接种、发酵等步骤制得的酸奶将苦瓜进行榨汁将苦瓜汁与苦瓜渣粉一同增加到酸奶发酵工序中,通过低温发酵交抹茶和苦瓜中的营养物质完整的保留在酸奶中,不仅提升了酸奶的口感也提升了酸奶的营养价值。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种苦瓜酸奶及其制备方法。
背景技术
酸奶是以牛奶为原料,经过巴氏杀菌后再向牛奶中添加有益菌(发酵剂),经发酵后,再冷却灌装的一种牛奶制品。是一种既具有独特风味,又具有丰富的营养价值和保健作用的奶制品, 深受广大消费者喜爱。近年来,酸奶在国内市场的销售量日益增长,但其品种相对较为单一,不能满足市场的需求,因此开发多种类型的酸奶势在必行。
苦瓜能泄去心中烦热,排除体内毒素。苦瓜最好的吃法还是凉拌。凉拌能够很好地保留苦瓜中所含有的维生素。如果用清炒的方法,会使这些维生素在清炒的过程中大量丢失,而且清炒后油的含量比较高,人们食用后会摄入较多的油脂,不能起到清凉败火的作用,常吃苦瓜能增强皮层活力,使皮肤变得细嫩健美。用鲜苦瓜捣汁或煎汤,对肝火赤目、胃脘痛、湿热痢疾,皆为辅助食疗佳品;取鲜苦瓜捣烂外敷,可治疗痈肿、疖疮;夏天小儿易患痱子,将苦瓜切片试擦身上的痱子,可早日痊愈;苦瓜煮水或作美食,可散热解暑。
发明内容
本发明的目的在于提供一种营养丰富、富含多种氨基酸和微量元素且具有一定食疗效果的酸奶。
本发明的另一目的在于提供该酸奶的制备方法。
本发明一种苦瓜酸奶,按其重量份计,包括以下原料:鲜牛奶140-142份、奶油14-16份、苦瓜5-7份、红糖16-18份、保加利亚乳杆菌0.08-0.1份。
本发明一种苦瓜酸奶的制备方法,包括以下步骤:
(1)苦瓜选料与制备:选取色泽亮丽的苦瓜5-7份、用榨汁机制成苦瓜汁,将苦瓜渣置于烘箱内烘干后制成超微粉,备用;
(2)灭菌:将新鲜牛奶140-142份经巴氏消毒后,得无菌牛奶,备用;
(3)牛奶的浓缩:将灭菌后牛奶进行浓缩,以牛奶体积为100%计,浓缩出31-33%体积百分含量的水分,得到浓缩牛奶,备用;
(4)调配:将苦瓜渣粉、苦瓜汁、红糖16-18份添加到无菌牛奶中,倒入锅中在44-48℃温度下边搅拌边加热,煮制6-10分钟后关火,得混合液,备用;
(5)接种:将尚未冷却的混合液倒入发酵罐中加入保加利亚乳杆菌0.08-0.1份,充分搅拌10-12分钟,搅拌均匀后,将罐体密封;
(6)发酵:将密封好的罐体置于40-42℃温度下静置发酵10-14小时,即得。
本发明与现有技术相比,具有明显有益效果,从以上技术方案可知:本发明通过将苦瓜进行榨汁将苦瓜汁与苦瓜渣粉一同增加到酸奶发酵工序中,通过低温发酵交抹茶和苦瓜中的营养物质完整的保留在酸奶中,不仅提升了酸奶的口感也提升了酸奶的营养价值。
具体实施方式
实施例1:
一种苦瓜酸奶的制备方法,包括以下步骤:
(1)苦瓜选料与制备:选取色泽亮丽的苦瓜7Kg、用榨汁机制成苦瓜汁,将苦瓜渣置于烘箱内烘干后制成超微粉,备用;
(2)灭菌:将新鲜牛奶140Kg经巴氏消毒后,得无菌牛奶,备用;
(3)牛奶的浓缩:将灭菌后牛奶进行浓缩,以牛奶体积为100%计,浓缩出33%体积百分含量的水分,得到浓缩牛奶,备用;
(4)调配:将苦瓜渣粉、苦瓜汁、红糖16Kg添加到无菌牛奶中,倒入锅中在48℃温度下边搅拌边加热,煮制6分钟后关火,得混合液,备用;
(5)接种:将尚未冷却的混合液倒入发酵罐中加入保加利亚乳杆菌0.1Kg,充分搅拌10分钟,搅拌均匀后,将罐体密封;
(6)发酵:将密封好的罐体置于42℃温度下静置发酵10小时,即得。
实施例2:
一种苦瓜酸奶的制备方法,包括以下步骤:
(1)苦瓜选料与制备:选取色泽亮丽的苦瓜6Kg、用榨汁机制成苦瓜汁,将苦瓜渣置于烘箱内烘干后制成超微粉,备用;
(2)灭菌:将新鲜牛奶141Kg经巴氏消毒后,得无菌牛奶,备用;
(3)牛奶的浓缩:将灭菌后牛奶进行浓缩,以牛奶体积为100%计,浓缩出32%体积百分含量的水分,得到浓缩牛奶,备用;
(4)调配:将苦瓜渣粉、苦瓜汁、红糖17Kg添加到无菌牛奶中,倒入锅中在46℃温度下边搅拌边加热,煮制8分钟后关火,得混合液,备用;
(5)接种:将尚未冷却的混合液倒入发酵罐中加入保加利亚乳杆菌0.1Kg,充分搅拌10分钟,搅拌均匀后,将罐体密封;
(6)发酵:将密封好的罐体置于40℃温度下静置发酵14小时,即得。
实施例3:
一种苦瓜酸奶的制备方法,包括以下步骤:
(1)苦瓜选料与制备:选取色泽亮丽的苦瓜5Kg、用榨汁机制成苦瓜汁,将苦瓜渣置于烘箱内烘干后制成超微粉,备用;
(2)灭菌:将新鲜牛奶142Kg经巴氏消毒后,得无菌牛奶,备用;
(3)牛奶的浓缩:将灭菌后牛奶进行浓缩,以牛奶体积为100%计,浓缩出31%体积百分含量的水分,得到浓缩牛奶,备用;
(4)调配:将苦瓜渣粉、苦瓜汁、红糖18Kg添加到无菌牛奶中,倒入锅中在44℃温度下边搅拌边加热,煮制10分钟后关火,得混合液,备用;
(5)接种:将尚未冷却的混合液倒入发酵罐中加入保加利亚乳杆菌0.08Kg,充分搅拌10-12分钟,搅拌均匀后,将罐体密封;
(6)发酵:将密封好的罐体置于42℃温度下静置发酵10小时,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (2)
1.一种苦瓜酸奶,按其重量份计,包括以下原料:鲜牛奶140-142份、奶油14-16份、苦瓜5-7份、红糖16-18份、保加利亚乳杆菌0.08-0.1份。
2.一种苦瓜酸奶的制备方法,包括以下步骤:
(1)苦瓜选料与制备:选取色泽亮丽的苦瓜5-7份、用榨汁机制成苦瓜汁,将苦瓜渣置于烘箱内烘干后制成超微粉,备用;
(2)灭菌:将新鲜牛奶140-142份经巴氏消毒后,得无菌牛奶,备用;
(3)牛奶的浓缩:将灭菌后牛奶进行浓缩,以牛奶体积为100%计,浓缩出31-33%体积百分含量的水分,得到浓缩牛奶,备用;
(4)调配:将苦瓜渣粉、苦瓜汁、红糖16-18份添加到无菌牛奶中,倒入锅中在44-48℃温度下边搅拌边加热,煮制6-10分钟后关火,得混合液,备用;
(5)接种:将尚未冷却的混合液倒入发酵罐中加入保加利亚乳杆菌0.08-0.1份,充分搅拌10-12分钟,搅拌均匀后,将罐体密封;
(6)发酵:将密封好的罐体置于40-42℃温度下静置发酵10-14小时,即得。
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