CN102440284A - Preparation method of mung bean yoghourt - Google Patents
Preparation method of mung bean yoghourt Download PDFInfo
- Publication number
- CN102440284A CN102440284A CN2010105051209A CN201010505120A CN102440284A CN 102440284 A CN102440284 A CN 102440284A CN 2010105051209 A CN2010105051209 A CN 2010105051209A CN 201010505120 A CN201010505120 A CN 201010505120A CN 102440284 A CN102440284 A CN 102440284A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- yoghourt
- fresh milk
- mung
- honey
- 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.)
- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 21
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 21
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 21
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 239000002054 inoculum Substances 0.000 claims abstract description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 239000000654 additive Substances 0.000 claims abstract description 3
- 230000000996 additive effect Effects 0.000 claims abstract description 3
- 244000013123 dwarf bean Species 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000021262 sour milk Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 230000006978 adaptation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to a method for preparing yoghourt, in particular to a method for preparing mung bean yoghourt by using mung beans as main raw materials. Mixing mung bean juice with fresh milk, and adding lactobacillus and additive for fermentation. The mung bean yoghourt can be obtained after the treatment, and the mung bean yoghourt comprises the following components in parts by weight: 10-20% of mung bean juice, 60-70% of fresh milk, 5-10% of white granulated sugar, 2-4% of honey, 3-5% of inoculum size and 0.02-0.04% of essence. The invention perfectly combines the lactic acid bacteria of the yoghourt and the summer-heat relieving function of the mung beans, has nutrition and is beneficial to digestion, and is particularly suitable for children to drink in summer.
Description
Technical field
The present invention is a kind of preparation method of sour milk, and particularly a kind of is the processing method of the mung bean yoghourt of primary raw material with the green bean juice.
Background technology
Sour milk has very high nutritive value, and sour milk can also produce the necessary multivitamin of human nutrition, like VB1, VB2, VB6, VB12 etc.Lactic acid bacteria in the sour milk can reduce some carcinogenic substance generation; Thereby protective effect on cancer risk is arranged, can suppress the breeding of spoilage organisms in the enteron aisle, and weaken the toxin that spoilage organisms produces in enteron aisle; Can also effectively reduce the effect of cholesterol, the people of suitable especially high fat of blood drinks.And mung bean is top grade in the summertime diet, and mung bean both can have been treated the children's indigestion on hot summer days, can treat children's's skin disease and measles again.Mung bean commonly used plays good supplemental treatment effect to hypertension, artery sclerosis, diabetes, ephritis.
Summary of the invention
The purpose of this invention is to provide a kind of mung bean yoghourt preparation method with sour milk and mung bean perfect adaptation.
Be to realize above-mentioned purpose, the present invention mixes green bean juice earlier with fresh milk, adds lactic acid bacteria then and additive ferments.After handling like this, can obtain mung bean yoghourt, the present invention's proportioning by weight is: green bean juice 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%.
Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%;
Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%;
Advantage of the present invention and effect are: the lactic acid bacteria of sour milk and the relieving summer-heat function perfect adaptation of mung bean is not only nutritious but also help digestion, and especially be particularly suitable for children's and drink in summer.
Below in conjunction with embodiment the present invention is further specified.
The specific embodiment
Embodiment 1
Proportioning by weight is: mung bean slurry 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%.
Embodiment 2
Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%.
Embodiment 3
Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%.
Claims (1)
1. the preparation method of a mung bean yoghourt; This mung bean yoghourt is that green bean juice is mixed with fresh milk; Add lactic acid bacteria then and additive ferments, it is characterized in that: proportioning by weight is: mung bean slurry 10～20%, fresh milk 60～70%, white granulated sugar 5～10%, honey 2～4%, inoculum concentration 3～5%, essence 0.02～0.04%;
Proportioning by weight is: green bean juice 15%, fresh milk 70%, white granulated sugar 10%, honey 2%, inoculum concentration 3%, essence 0.04%;
Proportioning by weight is: green bean juice 20%, fresh milk 60%, white granulated sugar 5%, honey 4%, inoculum concentration 5%, essence 0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105051209A CN102440284A (en) | 2010-10-13 | 2010-10-13 | Preparation method of mung bean yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105051209A CN102440284A (en) | 2010-10-13 | 2010-10-13 | Preparation method of mung bean yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440284A true CN102440284A (en) | 2012-05-09 |
Family
ID=46003610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105051209A Pending CN102440284A (en) | 2010-10-13 | 2010-10-13 | Preparation method of mung bean yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102440284A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518844A (en) * | 2013-09-13 | 2014-01-22 | 淮南市碗碗香豆业有限公司 | Summer heat-removing wax gourd yoghurt |
| CN103564046A (en) * | 2012-07-31 | 2014-02-12 | 梁翠 | Preparation method of rose mung bean yoghourt |
| CN103815015A (en) * | 2014-01-28 | 2014-05-28 | 宁波大学 | Method for producing Chinese wolfberry bud and coarse cereal functional yoghurt |
| CN104365845A (en) * | 2014-10-17 | 2015-02-25 | 维维食品饮料股份有限公司 | Preparation method of fermented mung bean milk beverage |
| CN104522182A (en) * | 2014-12-10 | 2015-04-22 | 浙江大学 | Method for preparing fermented mung bean milk containing dietary therapy components |
| CN107455547A (en) * | 2017-08-30 | 2017-12-12 | 浦江县泰如食品科技有限公司 | Anti- heatstroke milk shake and preparation method thereof |
-
2010
- 2010-10-13 CN CN2010105051209A patent/CN102440284A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564046A (en) * | 2012-07-31 | 2014-02-12 | 梁翠 | Preparation method of rose mung bean yoghourt |
| CN103518844A (en) * | 2013-09-13 | 2014-01-22 | 淮南市碗碗香豆业有限公司 | Summer heat-removing wax gourd yoghurt |
| CN103815015A (en) * | 2014-01-28 | 2014-05-28 | 宁波大学 | Method for producing Chinese wolfberry bud and coarse cereal functional yoghurt |
| CN103815015B (en) * | 2014-01-28 | 2015-08-05 | 宁波大学 | A kind of production method of medlar bud coarse cereals functional yoghourt |
| CN104365845A (en) * | 2014-10-17 | 2015-02-25 | 维维食品饮料股份有限公司 | Preparation method of fermented mung bean milk beverage |
| CN104365845B (en) * | 2014-10-17 | 2017-08-08 | 维维食品饮料股份有限公司 | A kind of preparation method of fermented type Mung Bean Milk Drink |
| CN104522182A (en) * | 2014-12-10 | 2015-04-22 | 浙江大学 | Method for preparing fermented mung bean milk containing dietary therapy components |
| CN107455547A (en) * | 2017-08-30 | 2017-12-12 | 浦江县泰如食品科技有限公司 | Anti- heatstroke milk shake and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |