CN108935680A - A kind of production method rich in vitamin B Yoghourt - Google Patents
A kind of production method rich in vitamin B Yoghourt Download PDFInfo
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- CN108935680A CN108935680A CN201810833900.2A CN201810833900A CN108935680A CN 108935680 A CN108935680 A CN 108935680A CN 201810833900 A CN201810833900 A CN 201810833900A CN 108935680 A CN108935680 A CN 108935680A
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- parts
- vitamin
- milk
- kiwi
- yoghourt
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- 229930003270 Vitamin B Natural products 0.000 title claims abstract description 54
- 235000019156 vitamin B Nutrition 0.000 title claims abstract description 54
- 239000011720 vitamin B Substances 0.000 title claims abstract description 54
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 52
- 239000008267 milk Substances 0.000 claims abstract description 45
- 235000013336 milk Nutrition 0.000 claims abstract description 45
- 210000004080 milk Anatomy 0.000 claims abstract description 45
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 29
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 29
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 241000186660 Lactobacillus Species 0.000 claims abstract description 14
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 14
- 238000009928 pasteurization Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 241000234427 Asparagus Species 0.000 claims description 24
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 abstract description 4
- 235000021028 berry Nutrition 0.000 abstract description 4
- 241001116389 Aloe Species 0.000 abstract description 3
- 235000011399 aloe vera Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000003416 Asparagus officinalis Species 0.000 abstract 2
- 235000020243 first infant milk formula Nutrition 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 description 10
- 235000013343 vitamin Nutrition 0.000 description 10
- 239000011782 vitamin Substances 0.000 description 10
- 229940088594 vitamin Drugs 0.000 description 10
- 150000003722 vitamin derivatives Chemical class 0.000 description 10
- 102000040350 B family Human genes 0.000 description 6
- 108091072128 B family Proteins 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 150000001875 compounds Chemical group 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 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
- 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
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a kind of production methods rich in vitamin B Yoghourt, belong to food processing field, the parts by weight of each component are as follows: 1000 ~ 3000 parts of milk, 200 ~ 500 parts of kiwi-fruit juice, 100 ~ 300 parts of asparagus juice, 10 ~ 30 parts of vitamin B, 50 ~ 80 parts of Bulgarian Lactobacillus；Specifically first milk, kiwi-fruit juice, asparagus juice are uniformly mixed, and is inoculated with Bulgarian Lactobacillus after milk mixture carries out disinfection using pasteurization and ferments, and add vitamin B and Yoghourt is made to get finished product；Yoghourt produced by the present invention is rich in vitamin B, and the peat-reek merged with Kiwi berry with aloe, and delicate mouthfeel, flavor is splendid, is suitble to industrialized production, with good economic efficiency.
Description
Technical field
The present invention relates to a kind of production methods rich in vitamin B Yoghourt, belong to vitamin preparation technical field.
Background technique
Yoghourt is a kind of milk using Jing Guo pasteurize as raw material, and milk made of leavening post-fermentation is added into milk
Product.Yoghourt currently on the market is mainly based on coagulating type, stirred type and the various jam fruit juice granulateds of addition.Yoghourt is being sent out
Ferment process has about 20% carbohydrate, protein to be hydrolyzed into for small molecule (such as galactolipin and lactic acid, small peptide chain and amino acid
Deng), fat content is usually 3%~5% in milk, keeps Yoghourt more easy to digest and is absorbed by the body, and the utilization rate of various nutrients obtains
To improve.Therefore for Yoghourt other than retaining whole nutritional ingredients of fresh milk, the crowd preferably with lactose intolerance is edible,
It is a kind of depth by popular dairy produce.
B family vitamin is also named second family vitamin (also making vitamin B, vitamin B miscellaneous or the compound group of vitamin B), shares 8
Kind, therefore titled with " race ", the characteristic that they do not have identity in structure, but have them common yet.B family vitamin is to maintain human body
Normal function and the indispensable water soluble vitamin of metabolic activity, human body can not voluntarily manufacture synthesis, it is necessary to additional supplement.And
In nervous life, operating pressure, improperly eating habit or the use because of certain certain drugs, in addition B family vitamin itself
It is dissolved in the attribute of water, intracorporal B family vitamin can be made one and quickly be consumed.B family vitamin can help to maintain heart, nerve
System function maintains the health of digestive system and skin, participates in energetic supersession, can enhance physical strength, nourishing and fit keeping function.B family vitamin
It is widely present in the foods such as rice bran, wheat bran, yeast, the liver of animal, coarse food grain vegetables, but since eating method is not right, almost
Intake less than.VB is water soluble vitamin, it keeps in dark place, is afraid of water, To Be Protected from Heat, is afraid of oxidation (being mostly destroyed at a temperature of 80 degree).
So research vitamin B correlation drink has certain important meaning.
Summary of the invention
The object of the present invention is to provide a kind of production methods rich in vitamin B Yoghourt, specifically by milk, Kiwi berry
Juice, asparagus juice are uniformly mixed, and are inoculated with Bulgarian Lactobacillus after milk mixture carries out disinfection using pasteurization
It ferments, and adds vitamin B and Yoghourt is made.Obtained Yoghourt is rich in vitamin B, and merged with Kiwi berry with aloe
Peat-reek, delicate mouthfeel, flavor is splendid, is suitble to industrialized production, with good economic efficiency.
In order to achieve the above object, the technical scheme adopted by the invention is that:
A kind of production method rich in vitamin B Yoghourt, comprising the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and 75 are heated to using pasteurization ~
90 DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B；
Above-mentioned each component parts by weight are as follows:
1000 ~ 3000 parts of milk, 200 ~ 500 parts of kiwi-fruit juice, 100 ~ 300 parts of asparagus juice, 10 ~ 30 parts of vitamin B, Bao Jiali
50 ~ 80 parts of sub- Bacillus acidi lactici；
2000 ~ 3000 parts of milk, 250 ~ 450 parts of kiwi-fruit juice, 100 ~ 200 parts of asparagus juice, 10 ~ 20 parts of vitamin B, Bao Jiali
60 ~ 80 parts of sub- Bacillus acidi lactici；
1500 ~ 3000 parts of milk, 300 ~ 500 parts of kiwi-fruit juice, 150 ~ 300 parts of asparagus juice, 15 ~ 30 parts of vitamin B, Bao Jiali
70 ~ 80 parts of sub- Bacillus acidi lactici；
1500 ~ 2500 parts of milk, 200 ~ 450 parts of kiwi-fruit juice, 200 ~ 300 parts of asparagus juice, 15 ~ 20 parts of vitamin B, Bao Jiali
50 ~ 70 parts of sub- Bacillus acidi lactici；
1000 ~ 2000 parts of milk, 200 ~ 300 parts of kiwi-fruit juice, 150 ~ 250 parts of asparagus juice, 20 ~ 30 parts of vitamin B, Bao Jiali
55 ~ 75 parts of sub- Bacillus acidi lactici；
1500 ~ 2000 parts of milk, 200 ~ 400 parts of kiwi-fruit juice, 100 ~ 250 parts of asparagus juice, 15 ~ 25 parts of vitamin B, Bao Jiali
60 ~ 75 parts of sub- Bacillus acidi lactici.
The beneficial effects of the present invention are:
The present invention is to be uniformly mixed milk, kiwi-fruit juice, asparagus juice, and milk mixture is disappeared using pasteurization
It is inoculated with Bulgarian Lactobacillus after poison to ferment, and adds vitamin B and Yoghourt is made.Obtained Yoghourt is rich in vitamin B,
And the peat-reek merged with Kiwi berry with aloe, delicate mouthfeel, flavor is splendid, is suitble to industrialized production, has good
Economic benefit.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used to illustrate the present invention, and
It does not limit the scope of the invention.
Embodiment 1
One kind being rich in vitamin B Yoghourt, each component parts by weight are as follows:
1000 parts of milk, 200 parts of kiwi-fruit juice, 100 parts of asparagus juice, 10 parts of vitamin B, 50 parts of Bulgarian Lactobacillus.
A kind of production method rich in vitamin B Yoghourt, comprising the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and be heated to 75 using pasteurization
DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B.
Embodiment 2
One kind being rich in vitamin B Yoghourt, each component parts by weight are as follows:
3000 parts of milk, 500 parts of kiwi-fruit juice, 300 parts of asparagus juice, 30 parts of vitamin B, 80 parts of Bulgarian Lactobacillus.
A kind of production method rich in vitamin B Yoghourt, comprising the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and be heated to 90 using pasteurization
DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B.
Embodiment 3
One kind being rich in vitamin B Yoghourt, each component parts by weight are as follows:
2000 parts of milk, 350 parts of kiwi-fruit juice, 200 parts of asparagus juice, 20 parts of vitamin B, 65 parts of Bulgarian Lactobacillus.
A kind of production method rich in vitamin B Yoghourt, comprising the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and be heated to 85 using pasteurization
DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B.
Embodiment 4
One kind being rich in vitamin B Yoghourt, each component parts by weight are as follows:
1500 parts of milk, 300 parts of kiwi-fruit juice, 150 parts of asparagus juice, 25 parts of vitamin B, 55 parts of Bulgarian Lactobacillus.
A kind of production method rich in vitamin B Yoghourt, comprising the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and be heated to 80 using pasteurization
DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B.
Claims (7)
1. a kind of production method rich in vitamin B Yoghourt, which comprises the following steps:
(1) milk, kiwi-fruit juice, asparagus juice are uniformly mixed and obtain milk mixture, and 75 are heated to using pasteurization ~
90 DEG C, keep the temperature 1min；
(2) 40 DEG C will be cooled to by the milk mixture of disinfection, Bulgarian Lactobacillus strain is added, stirs 1min；
(3) it is got product after being fermented after addition vitamin B.
2. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
1000 ~ 3000 parts of milk, 200 ~ 500 parts of kiwi-fruit juice, 100 ~ 300 parts of asparagus juice, 10 ~ 30 parts of vitamin B, Bao Jiali
50 ~ 80 parts of sub- Bacillus acidi lactici.
3. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
2000 ~ 3000 parts of milk, 250 ~ 450 parts of kiwi-fruit juice, 100 ~ 200 parts of asparagus juice, 10 ~ 20 parts of vitamin B, Bao Jiali
60 ~ 80 parts of sub- Bacillus acidi lactici.
4. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
1500 ~ 3000 parts of milk, 300 ~ 500 parts of kiwi-fruit juice, 150 ~ 300 parts of asparagus juice, 15 ~ 30 parts of vitamin B, Bao Jiali
70 ~ 80 parts of sub- Bacillus acidi lactici.
5. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
1500 ~ 2500 parts of milk, 200 ~ 450 parts of kiwi-fruit juice, 200 ~ 300 parts of asparagus juice, 15 ~ 20 parts of vitamin B, Bao Jiali
50 ~ 70 parts of sub- Bacillus acidi lactici.
6. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
1000 ~ 2000 parts of milk, 200 ~ 300 parts of kiwi-fruit juice, 150 ~ 250 parts of asparagus juice, 20 ~ 30 parts of vitamin B, Bao Jiali
55 ~ 75 parts of sub- Bacillus acidi lactici.
7. a kind of production method rich in vitamin B Yoghourt according to claim 1, which is characterized in that each component weight
Number are as follows:
1500 ~ 2000 parts of milk, 200 ~ 400 parts of kiwi-fruit juice, 100 ~ 250 parts of asparagus juice, 15 ~ 25 parts of vitamin B, Bao Jiali
60 ~ 75 parts of sub- Bacillus acidi lactici.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810833900.2A CN108935680A (en) | 2018-07-26 | 2018-07-26 | A kind of production method rich in vitamin B Yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810833900.2A CN108935680A (en) | 2018-07-26 | 2018-07-26 | A kind of production method rich in vitamin B Yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108935680A true CN108935680A (en) | 2018-12-07 |
Family
ID=64464041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810833900.2A Withdrawn CN108935680A (en) | 2018-07-26 | 2018-07-26 | A kind of production method rich in vitamin B Yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108935680A (en) |
-
2018
- 2018-07-26 CN CN201810833900.2A patent/CN108935680A/en not_active Withdrawn
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Application publication date: 20181207 |