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A kind of production method of functional yoghurt with Chinese wolfberry bud miscellaneous grains

A production method and technology of wolfberry buds are applied in the field of production of functional yogurt with wolfberry buds and miscellaneous grains to achieve the effects of improving nutritional value and economic benefits, pleasant fragrance, and suitable sweet and sour taste

Active Publication Date: 2015-08-05
江苏宇航食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, wolfberry buds are mainly used as vegetables and for making wolfberry bud tea, and there is no report on the application of wolfberry buds to yogurt production.

Method used

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  • A kind of production method of functional yoghurt with Chinese wolfberry bud miscellaneous grains

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Mix carrot juice, soybean milk, mung bean milk and corn steep liquor with the milk solution at a ratio of 3:1 by volume, then add wolfberry sprouts and white sugar, add coagulated yogurt stabilizer, and then After homogenization and sterilization, add Lactobacillus bulgaricus and Streptococcus thermophilus, Lactobacillus fermentum starter and Lactobacillus plantarum starter, leave it to ferment in a constant temperature incubator at 42°C for 4-5 hours, then place it at 0-5°C Refrigerate to obtain functional yogurt with Chinese wolfberry sprouts and miscellaneous grains.

Embodiment 2

[0075] A method for producing functional yoghurt with Chinese wolfberry bud miscellaneous grains, specifically comprising the following steps:

[0076] (1) Preparation of mixed juice

[0077] a. Carrot juice preparation: select fresh carrots and chop them after peeling, mix carrots and water in a mass ratio of 1:2, squeeze and filter to obtain carrot juice;

[0078] b. Preparation of soybean milk: Soybeans are treated with NaHCO with a temperature of 20°C and a concentration of 0.5%. 3 The solution was soaked for 11 hours, and then the temperature was 80°C, the concentration was 0.5% NaHCO 3 The solution is blanched for 10 minutes, cooled rapidly to remove the seed coat, mixed with soybeans and water at a mass ratio of 1:3, refined, filtered through gauze to obtain soybean milk;

[0079] c. Preparation of mung bean milk: Put the mung beans in boiling water, cook slowly until the bean skins are completely removed, mix the peeled mung beans with water in a mass ratio of 1:1, a...

Embodiment 3

[0100] With above-mentioned embodiment 2, its difference is:

[0101] Preparation of soybean milk in step (1): Use 20°C NaHCO for soybean 3 The solution was soaked for 10h, and then NaHCO with a temperature of 80°C 3 Solution blanching for 8 minutes; preparation of corn steep liquor: after blanching fresh corn at 100°C for 60s, heat sterilization at 68°C;

[0102] In step (2), the milk powder is stirred and dissolved with warm water at 60°C;

[0103] In step (3), the fresh wolfberry buds are washed and placed in 95°C water, and blanched for 20 seconds.

[0104] In step (4), mix the milk solution and the mixed juice evenly to obtain a mixed solution, and then add 5% of the mixed solution quality wolfberry bud segments and 6% mixed solution quality white sugar;

[0105] In step (5), the set type yogurt stabilizer is added to the mixed serum preheated to 55°C;

[0106] In step (6), add the mixed whey after adding the stabilizer into a high-pressure homogenizer, homogenize at ...

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Abstract

The invention discloses a method for producing Chinese wolfberry bud and coarse cereal functional yoghurt. The method is characterized by comprising the following steps: mixing carrot juice, soybean milk, mung bean milk and corn steep liquor according to the mass ratio of 1:1:1:1 to obtain mixed juice; after uniformly mixing the mixed juice with 15 mass percent of milk solution according to the volume ratio of 3:1, adding thin segments of Chinese wolfberry buds and white granulated sugar, and then adding a set yoghurt stabilizer; after homogenizing and sterilizing, adding lactobacillus bulgaricus, streptococcus thermophilus, a lactobacillus fermentium fermenting agent and a lactobacillus plantarum fermenting agent; after standing and fermenting for 4-5 h in a 42 DEG C of constant temperature incubator, conducting cold storage at 0-5 DEG C to obtain the product. The yoghurt is uniform in texture and bright in color, is fragrant and tasty, is not rough and astringent, and is properly sweet and sour. Meanwhile, the yoghurt has better effects of preventing obesity, lowering cholesterol levels, preventing cancers, enhancing immunity, adjusting nerves and improving sleep.

Description

technical field [0001] The invention relates to a production method of yoghurt, in particular to a production method of functional yoghurt with wolfberry sprouts and miscellaneous grains. Background technique [0002] In recent years, foreign studies have shown that dietary fiber has many important physiological functions for the health of the human body, and is essential to the normal metabolism of the human body. Many nutritionists have suggested that dietary fiber should be listed as a food after carbohydrates, fats, proteins, vitamins, and minerals. The seventh largest nutrient after matter and water. Dietary fiber plays an important role in maintaining a healthy digestive system, and adequate intake of dietary fiber can also prevent obesity, cardiovascular disease, cancer, diabetes and other diseases. Dietary fiber is combined with some fatty acids, so that fatty acids are not absorbed when passing through the digestive tract; and dietary fiber is easy to have a feelin...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 曾小群潘道东曹锦轩孙杨赢王贤斌
Owner 江苏宇航食品科技有限公司
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