CN109463438A - A kind of health type yogurt drink - Google Patents
A kind of health type yogurt drink Download PDFInfo
- Publication number
- CN109463438A CN109463438A CN201811188879.1A CN201811188879A CN109463438A CN 109463438 A CN109463438 A CN 109463438A CN 201811188879 A CN201811188879 A CN 201811188879A CN 109463438 A CN109463438 A CN 109463438A
- Authority
- CN
- China
- Prior art keywords
- juice
- poria cocos
- yogurt drink
- health type
- type yogurt
- 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.)
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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
- A23C9/123—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
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of health type yogurt drink formulas in dairy products field and preparation method thereof, this formula includes the raw material of following quality proportionings: Poria cocos juice 8~12%, Chinese flowering quince juice 16~20%, snow pear juice 5~7%, honey 5~7%, compound stabilizer 0.2~0.4%, Yoghourt 60~80%.The preparation method of the boruga, which comprises the following production steps that, crosses colloid mill, homogeneous and vacuum outgas after (1) proportionally mixes Poria cocos juice, Chinese flowering quince juice, snow pear juice；(2) preparation of Yoghourt；(3) Poria cocos juice, Chinese flowering quince juice, snow pear juice, compound stabilizer and Yoghourt are deployed according to formula, and stirred, a kind of health type yogurt drink.This Yoghourt contains the nutriment with health role to people such as Poria cocos, pawpaw, pyrus nivalis, and good mouthfeel, collocation is reasonable, nutritive value is high.
Description
Technical field
The present invention relates to a kind of dairy products, and in particular to a kind of health type yogurt drink.
Background technique
With the improvement of people ' s living standards and the accelerating rhythm of life, people are for healthy, natural, convenient nutriment
Demand it is increasing, and be suitble to the dairy produce type drunk of people limited on the market now, be not able to satisfy people and health is sought
Support the demand of health care.
Summary of the invention
The purpose of the invention is to provide a kind of health type yogurt drink, good mouthfeel has preferable nutritive value
And healthcare function.
Another object of the present invention is just to provide the preparation method of above-mentioned boruga.
A kind of health type yogurt drink, the quality proportioning for preparing the boruga are as follows: Poria cocos juice 8~12%, Chinese flowering quince juice
16~20%, snow pear juice 5~7%, honey 5~7%, compound stabilizer 0.2~0.4%, Yoghourt 60~80%.
The compound stabilizer is xanthan gum and carboxymethyl cellulose.
A kind of health type yogurt drink, prepare the boruga specific steps are as follows:
(1) fresh Poria cocos → clean → stripping and slicing → color protection → crushing → screening → Poria cocos powder → gelatinization → filtering → sterilization → Fu
Siberian cocklebur juice；Fresh pawpaw → cleaning → peeling, deseeding → cutting → cleaning → blanching → mashing → filtering → Chinese flowering quince juice；Pyrus nivalis → go
Skin, stoning → mashing → filtering → snow pear juice；
(2) colloid mill, homogeneous and vacuum outgas are crossed after proportionally mixing Poria cocos juice, Chinese flowering quince juice, snow pear juice；
(3) honey and fresh milk are mixed, is inoculated with 0.2~0.5% lactobacillus bulgaricus and streptococcus thermophilus fermentation；
(4) milk after Poria cocos juice, Chinese flowering quince juice, snow pear juice, compound stabilizer and inoculation fermentation is adjusted according to formula
Match, and stir, a kind of health type yogurt drink.
2~6 DEG C of storage temperature, the shelf-life 21 days.
This boruga contains the nutriment with health role to people such as Poria cocos, pawpaw, pyrus nivalis, and mouthfeel is good
Good, reasonable, nutritive value height of arranging in pairs or groups.
Specific embodiment
Embodiment 1
A kind of health type yogurt drink, the quality proportioning for preparing the boruga are as follows: Poria cocos juice 8%, Chinese flowering quince juice 20%,
Snow pear juice 7%, honey 7%, xanthan gum 0.10%, carboxymethyl cellulose (CMC) 0.10%, remaining is Yoghourt.
A kind of health type yogurt drink, prepare the boruga specific steps are as follows:
(1) fresh Poria cocos → clean → stripping and slicing → color protection → crushing → screening → Poria cocos powder → gelatinization → filtering → sterilization → Fu
Siberian cocklebur juice；Fresh pawpaw → cleaning → peeling, deseeding → cutting → cleaning → blanching → mashing → filtering → Chinese flowering quince juice；Pyrus nivalis → go
Skin, stoning → mashing → filtering → snow pear juice；
(2) colloid mill, homogeneous and vacuum outgas are crossed after proportionally mixing Poria cocos juice, Chinese flowering quince juice, snow pear juice；
(3) honey and fresh milk are mixed, is inoculated with lactobacillus bulgaricus and streptococcus thermophilus fermentation according to 4% ratio
(1:1) 40 DEG C at a temperature of ferment 4h；
(4) it will be carried out by the milk after Poria cocos juice, Chinese flowering quince juice, snow pear juice, compound stabilizer and inoculation fermentation according to formula
Allotment, and is stirred, a kind of health type yogurt drink.
2~6 DEG C of storage temperature, the shelf-life 21 days.
Embodiment 2
A kind of health type yogurt drink, the quality proportioning for preparing the boruga are as follows: Poria cocos juice 12%, Chinese flowering quince juice
16%, snow pear juice 5%, honey 6%, xanthan gum 0.10%, carboxymethyl cellulose (CMC) 0.15%, remaining is Yoghourt.
A kind of health type yogurt drink, prepare the boruga specific steps are as follows:
(1) fresh Poria cocos → clean → stripping and slicing → color protection → crushing → screening → Poria cocos powder → gelatinization → filtering → sterilization → Fu
Siberian cocklebur juice；Fresh pawpaw → cleaning → peeling, deseeding → cutting → cleaning → blanching → mashing → filtering → Chinese flowering quince juice；Pyrus nivalis → go
Skin, stoning → mashing → filtering → snow pear juice；
(2) colloid mill, homogeneous and vacuum outgas are crossed after proportionally mixing Poria cocos juice, Chinese flowering quince juice, snow pear juice；
(3) honey and fresh milk are mixed → is sent out according to 4% ratio inoculation lactobacillus bulgaricus and streptococcus thermophilus
Ferment (1:1) 40 DEG C at a temperature of ferment 4h；
(4) by after Poria cocos juice, Chinese flowering quince juice, snow pear juice, inoculation fermentation milk and various food additives according to be formulated into
Row allotment, and is stirred, a kind of health type yogurt drink.
2~6 DEG C of storage temperature, the shelf-life 21 days.
Embodiment 3
A kind of health type yogurt drink, the quality proportioning for preparing the boruga are as follows: Poria cocos juice 10%, Chinese flowering quince juice
18%, snow pear juice 6%, honey 6%, xanthan gum 0.15%, carboxymethyl cellulose (CMC) 0.08%, remaining is Yoghourt.
A kind of health type yogurt drink, prepare the boruga specific steps are as follows:
(1) fresh Poria cocos → clean → stripping and slicing → color protection → crushing → screening → Poria cocos powder → gelatinization → filtering → sterilization → Fu
Siberian cocklebur juice；Fresh pawpaw → cleaning → peeling, deseeding → cutting → cleaning → blanching → mashing → filtering → Chinese flowering quince juice；Pyrus nivalis → go
Skin, stoning → mashing → filtering → snow pear juice；
(2) colloid mill, homogeneous and vacuum outgas are crossed after proportionally mixing Poria cocos juice, Chinese flowering quince juice, snow pear juice；
(3) honey and fresh milk are mixed → is sent out according to 3% ratio inoculation lactobacillus bulgaricus and streptococcus thermophilus
Ferment (1:1) 40 DEG C at a temperature of ferment 4h；
(4) milk after Poria cocos juice, Chinese flowering quince juice, snow pear juice, compound stabilizer and fermentation is deployed according to formula, and
Stirring, a kind of health type yogurt drink.2~6 DEG C of storage temperature, the shelf-life 21 days.
Claims (5)
1. a kind of health type yogurt drink, which is characterized in that this formula includes the raw material of following quality proportionings: Poria cocos juice 8~
12%, Chinese flowering quince juice 16~20%, snow pear juice 5~7%, honey 5~7%, compound stabilizer 0.2~0.4%, Yoghourt 60~
80%.
2. a kind of health type yogurt drink according to claim 1, which is characterized in that the compound stabilizer is xanthan gum
And carboxymethyl cellulose.
3. a kind of health type yogurt drink according to claim 1, which is characterized in that the Yoghourt refers to using 0.2~
The Yoghourt that 0.5% lactobacillus bulgaricus or streptococcus thermophilus inoculation plain chocolate obtains.
4. a kind of health type yogurt drink according to claim 1, which is characterized in that the Poria cocos juice, Chinese flowering quince juice, pyrus nivalis
Juice is made by following production technology:
(1) after fresh Poria cocos is cleaned, stripping and slicing, color protection, crushing, screening are made Poria cocos powder, then are gelatinized, filter, sterilize, and Poria cocos is made
Juice；
(2) after fresh pawpaw cleaning, Chinese flowering quince juice is made in peeling, deseeding, cutting, cleaning, blanching, mashing, filtering；
(3) pyrus nivalis peeling, stoning, mashing, filtering, are made snow pear juice.
5. a kind of health type yogurt drink according to claim 1, which is characterized in that the preparation method packet of the boruga
Include following production stage:
(1) colloid mill, homogeneous and vacuum outgas are crossed after proportionally mixing Poria cocos juice, Chinese flowering quince juice, snow pear juice；
(2) honey and fresh milk are mixed, the lactobacillus bulgaricus and streptococcus thermophilus fermentation of inoculation 0.2~0.5%；
(3) milk after Poria cocos juice, Chinese flowering quince juice, snow pear juice, compound stabilizer and inoculation fermentation is deployed according to formula, and
Stirring, a kind of health type yogurt drink, 2~6 DEG C of storage temperature, the shelf-life 21 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811188879.1A CN109463438A (en) | 2018-10-12 | 2018-10-12 | A kind of health type yogurt drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811188879.1A CN109463438A (en) | 2018-10-12 | 2018-10-12 | A kind of health type yogurt drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109463438A true CN109463438A (en) | 2019-03-15 |
Family
ID=65663760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811188879.1A Pending CN109463438A (en) | 2018-10-12 | 2018-10-12 | A kind of health type yogurt drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109463438A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674169A (en) * | 2021-01-21 | 2021-04-20 | 黄淮学院 | Fermented ginger and snow pear health-care beverage and preparation method thereof |
-
2018
- 2018-10-12 CN CN201811188879.1A patent/CN109463438A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674169A (en) * | 2021-01-21 | 2021-04-20 | 黄淮学院 | Fermented ginger and snow pear health-care beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190315 |
|
| WD01 | Invention patent application deemed withdrawn after publication |