Making method of Chinese yam bifidus yoghurt

A production method and yogurt technology, which are applied in the directions of milk preparations, dairy products, and applications, can solve the problems of inability to fully extract the nutritional components of yam, and achieve the effects of rich chewing taste, good brittleness and hardness, and strong smell.

Inactive Publication Date: 2016-03-02
杨风英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem of color protection in the process of making yogurt in the prior art and the problem that the nutritional components in yam cannot be completely extracted by anaerobic fermentation of yam, the present invention provides a method for making yam bifido yogurt. The present invention is yam yogurt, not only yogurt Inherent nutritional value, but also make full use of various health ingredients in yam, the perfect combination of the two, the prepared yam yoghurt has an outstanding taste and rich nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Peel the yam, soak it in a solution containing 0.5% sodium tetraborate plus 0.5% ascorbic acid as a color-protecting agent for 5 minutes, take it out, and cut it into a size of 3mm 3 particle;

[0016] 2) Blend the granules obtained in step 1), use skimmed milk liquid and yam mud at a ratio of 30:70, conduct anaerobic fermentation with bifidobacteria, and take out after the pH value of the fermentation liquid reaches 4.5;

[0017] 3) Weigh 8kg of white sugar, 1.5g of CMC+PGA stabilizer and mix, and mix with 79.2kg of high-fat milk, mix and stir at 80°C for 20min to obtain the raw milk base material;

[0018] 4) Sterilize the raw milk base material at 121°C for 4 minutes, cool to 40°C, inoculate bifidobacteria for anaerobic fermentation, anaerobic fermentation: 40°C, 10h; the ratio of lactic acid bacteria to bifidobacteria is 1:5; The inoculum size was 7%. Ferment until the acidity reaches 78T to obtain the yogurt base;

[0019] 5) Take 5 kg of yam grains and mix t...

Embodiment 2

[0021] 1) Peel the yam, soak it in a solution containing 0.5% sodium tetraborate plus 0.5% ascorbic acid as a color-protecting agent for 5 minutes, take it out, and cut it into a size of 4mm 3 particle;

[0022] 2) Blend the granules obtained in step 1), use skimmed milk liquid and yam mud at a ratio of 30:70, conduct anaerobic fermentation with bifidobacteria, and take out after the pH value of the fermentation liquid reaches 4.3;

[0023] 3) Weigh 8kg of white granulated sugar, 1.5g of CMC+PGA stabilizer, and mix with 79.2kg of high-fat milk, mix and stir at 80°C for 20min to obtain the raw milk base material;

[0024] 4) Sterilize the raw milk base material at 121°C for 4 minutes, cool to 40°C, inoculate bifidobacteria for anaerobic fermentation, anaerobic fermentation: 40°C, 10h; the ratio of lactic acid bacteria to bifidobacteria is 1:5; The inoculum size was 7%. Ferment until the acidity reaches 78T to obtain the yogurt base;

[0025] 5) Take 5 kg of yam grains and mi...

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Abstract

The invention discloses a making method of Chinese yam bifidus yoghurt. Based on the total weight of the yogurt, the raw materials include: 5-12% of Chinese yam grains, 5-8% of white granulated sugar, 0.2%-0.8% of a stabilizer, a color retention agent and the balance milk. The preparation method of the Chinese yam grains include: taking Chinese yam, performing peeling, color protection, dicing and pulp mixing, immersing the product into a 4%-8% color retention agent, carrying out Bifidobacterium anaerobic fermentation, and when the pH value of the fermentation liquor reaches 4.2-4.5, taking the product out, thus obtaining Chinese yam yoghurt. The Chinese yam yoghurt provided by the invention not only has the inherent nutritional value of yogurt, but also makes full use of various health care ingredients in Chinese yam, and is more beneficial to people health.

Description

technical field [0001] The invention belongs to the field of dairy products, and mainly relates to a method for preparing yam biqi yoghurt. Background technique [0002] Yam has nourishing effect and high nutritional value at the same time. Yam is a kind of perennial winding herbaceous vine, which belongs to Dioscoreae and is widely distributed all over our country. There are many varieties of yam, with three kinds of shapes: long root, flat root and tuberous root. The rhizome of yam is white in flesh and rich in nutrition, and it can be used as food and medicine as a whole. Modern pharmacological studies have shown that active ingredients such as yam polysaccharides and glycoproteins have good curative effects in preventing hyperlipidemia and adjusting gastrointestinal function. They can also significantly reduce blood sugar, improve or regulate immune function, and have anti-aging effects. Functional health care ingredients of yam, there are many reports on yam function ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123
CPCA23C9/133A23C9/1234
Inventor 杨风英
Owner 杨风英
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