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Preparation method of five-cereal yoghourt

A technology of five-grain yogurt and milk, which is applied in milk preparations, dairy products, applications, etc., to achieve the effect of strong anti-oxidation

Inactive Publication Date: 2014-12-03
HENGYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

This five-grain yogurt has not been reported so far

Method used

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  • Preparation method of five-cereal yoghourt
  • Preparation method of five-cereal yoghourt
  • Preparation method of five-cereal yoghourt

Examples

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Embodiment 1

[0133] Example 1: Preparation of the five-grain yogurt of the present invention

[0134] The implementation steps of this embodiment are as follows:

[0135] a. Preparation of black sesame juice

[0136] Select high-quality black sesame seeds and put them in a pot at 115-125°C and dry fry them for 15 minutes, soak them in cold water for 4 hours, wash them, and refine them with a beater. The amount of water added during refining is 1 times the weight of black sesame seeds, and the refining is filtered with 4 layers of gauze once. , and then use a 200-mesh sieve for secondary filtration, and then put it into an 80°C constant temperature water bath for sterilization for 20min to obtain black sesame juice;

[0137] b. Preparation of black bean juice

[0138] Choose plump and robust black beans, boil them at 120℃ for 35-45min, peel them, use 0.5% NaHCO 3 Soak in boiling solution for 30 minutes, rinse, then add water twice the weight of black beans for refining, filter the ground...

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Abstract

The invention relates to a preparation method of five-cereal yoghourt. The five-cereal yoghourt is prepared by adding black sesames, black soybeans and corns as five-cereal raw materials into milk, and carrying out homogenizing, sterilizing, inoculating, fermenting and other steps on the five-cereal raw materials. The yoghourt prepared by adopting the method has the characteristics of uniform color, fine and smooth texture, no lamination, proper thickness and the like, has a flavor of corn and fresh scent of the black sesame, is relatively good in flavor, and relatively long in storage period. The five-cereal yoghourt disclosed by the invention is relatively strong in oxidation resistance; and the total antioxidant capability, the DPPH free radical scavenging rate, the hydroxyl free radical scavenging rate, the reducing capability, and the superoxide anion free radical scavenging capability are enhanced along with the enhancement of the mass concentration of the yoghourt.

Description

【Technical field】 [0001] The invention belongs to the field of production of fermented dairy products. More specifically, the present invention relates to a preparation method of five-grain yogurt. 【Background technique】 [0002] Yogurt is a sweet and sour fermented dairy product made of high-quality fresh milk or milk powder as raw material, sterilized and then fermented with active lactic acid bacteria. Yogurt has the functions of promoting intestinal peristalsis and digestion and metabolism of body substances, improving human immunity, anti-aging and anti-tumor. A large number of lactic acid bacteria and lactic acid metabolites in yogurt can regulate the microecological balance of human intestinal tract, and achieve the purpose of supplementing nutrition, disease prevention, treatment and health care. [0003] With the popularity of yogurt and the continuous improvement of consumers' awareness of nutrition and health, yogurt has developed from a single special flavored ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 陈晓华李建周李玉中王芳宇曹丽敏
Owner HENGYANG NORMAL UNIV
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