CN102986873A - Method for making purple sweet potato yoghourt - Google Patents
Method for making purple sweet potato yoghourt Download PDFInfo
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- CN102986873A CN102986873A CN2012105477997A CN201210547799A CN102986873A CN 102986873 A CN102986873 A CN 102986873A CN 2012105477997 A CN2012105477997 A CN 2012105477997A CN 201210547799 A CN201210547799 A CN 201210547799A CN 102986873 A CN102986873 A CN 102986873A
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Abstract
The invention relates to a method for making purple sweet potato yoghourt. The method comprises the following steps of: selecting and cleaning up fresh purple sweet potatoes without mould or rot, cook thoroughly and then pasting, and adding water in mass ratio of 1: 1 and beating, so as to obtain purple sweet potato slurry; adding diastatic enzyme and xylanase into the purple sweet potato slurry, hydrolyzing for 24 hours; adding fresh milk and sugarcane into the hydrolyzed purple sweet potato slurry, and homogenizing at the pressure of 40MPa; and carrying out pasteurization, then inoculating lactobacillus, and fermenting; and cooling yoghourt, and carrying out post fermentation on the yoghourt for 15-20 hours by placing the yoghourt in a refrigerator at the temperature of 3-5 DEG C, so that the finished product yoghourt is obtained. The purple sweet potato yoghourt obtained by adopting the method provided by the invention is more beneficial to absorption of human body to nutrients in the purple sweet potato and is a milk product with high nutritional value and health care value.
Description
Technical field
The present invention relates to a kind of preparation method of purple potato sour milk, belong to food processing field.
Technical background
Purple potato is nutritious, is rich in natural anthocyanidin and abundant zinc, iron, copper, manganese, calcium, selenium and other trace elements, and anthocyanidin is natural purpurin, is a kind of natural potent free radical scavenger, has anticancer and health-care effect.The selenium element easily is absorbed by the body, and can effectively stay to strengthen Abwehrkraft des Koepers in the blood, removes the free radical that produces cancer in the body, the generation of pre-anti-cancer.The present invention adopts new technology and prepares purple potato sour milk, more is conducive to human body to the absorption of nutritional labeling in the purple potato, is a kind of dairy produce that better nutritivity is worth and health care is worth that has.
Summary of the invention
The purple potato sour milk that the preparation method that the purpose of this invention is to provide a kind of purple potato sour milk, the method obtain more is conducive to human body to the absorption of nutritional labeling in the purple potato, is a kind of dairy produce that better nutritivity is worth and health care is worth that has.
For realizing above purpose, the preparation method of a kind of purple potato sour milk of the present invention, step is as follows: (1) is chosen without going mouldy, cleaning up without the new light violet potato that rots, and boils rear gelatinization, adds entry by 1: 1 mass ratio and pulls an oar, and gets purple potato slurries; (2) add carbohydrase, zytase in above-mentioned purple potato slurries, the carbohydrase addition is that 0.1%-0.2%, zytase addition are 0.05%-0.1%, is 4.5 at pH, and temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the purple potato slurries after the water intaking solution and the mass ratio of fresh milk are 1: 2-1: 3, and the sucrose of adding gross mass 3%-5% carries out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 5%-7%, ferments, and fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h.(5) carry out after-ripening 15-20h with putting into 3 ℃ of-5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Beneficial effect of the present invention is, contain a large amount of starch in the purple potato, be difficult for being decomposed by lactic acid bacteria, the present invention is converted into sugar with carbohydrase with starch first, is conducive to lactic acid bacteria and takes full advantage of nutriment in the purple potato, and reduced the addition of sucrose, the purple potato sour milk sweet and sour taste of making, quality is fine and smooth, the color and luster homogeneous, and be conducive to human body to the absorption of nutriment in the purple potato.
Add zytase in the purple potato hydrolytic process, can generate the Oilgosaccharkdes compound sugar, can promote the increment of Bifidobacterium in the enteron aisle, be of value to stomach health, improve immunity, antitumor, hypotensive, hypoglycemic, promote the absorption of calcium, improved the health of purple potato sour milk.
Embodiment
Embodiment 1:
Prepare purple potato sour milk with following method: (1) is chosen without going mouldy, cleaning up without the new light violet potato that rots, and boils rear gelatinization, adds entry by 1: 1 mass ratio and pulls an oar, and gets purple potato slurries; (2) add carbohydrase, zytase in above-mentioned purple potato slurries, the carbohydrase addition is 0.1%, the zytase addition is 0.05%, is 4.5 at pH, and temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the purple potato slurries after the water intaking solution and the mass ratio of fresh milk are 1: 2, add the sucrose of gross mass 3%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 5%, ferments, and fermentation temperature is 40 ℃, and fermentation time is 8h; (5) carry out after-ripening 15h with putting into 3 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Embodiment 2:
Prepare purple potato sour milk with following method: (1) is chosen without going mouldy, cleaning up without the new light violet potato that rots, and boils rear gelatinization, adds entry by 1: 1 mass ratio and pulls an oar, and gets purple potato slurries; (2) add carbohydrase, zytase in above-mentioned purple potato slurries, the carbohydrase addition is 0.15%, the zytase addition is 0.08%, is 4.5 at pH, and temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the purple potato slurries after the water intaking solution and the mass ratio of fresh milk are 1: 25, add the sucrose of gross mass 4%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 6%, ferments, and fermentation temperature is 45 ℃, and fermentation time is 7h; (5) carry out after-ripening 18h with putting into 4 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Embodiment 3:
Prepare purple potato sour milk with following method: (1) is chosen without going mouldy, cleaning up without the new light violet potato that rots, and boils rear gelatinization, adds entry by 1: 1 mass ratio and pulls an oar, and gets purple potato slurries; (2) add carbohydrase, zytase in above-mentioned purple potato slurries, the carbohydrase addition is 0.2%, the zytase addition is 0.1%, is 4.5 at pH, and temperature is 60 ℃ Water Under solution 24h, and constantly stirs; (3) the purple potato slurries after the water intaking solution and the mass ratio of fresh milk are 1: 3, add the sucrose of gross mass 3%-5%, carry out homogeneous under 40MPa pressure; (4) behind the employing pasteurization, the access lactic acid bacteria, inoculum concentration is 7%, ferments, and fermentation temperature is 42 ℃, and fermentation time is 6h; (5) carry out after-ripening 20h with putting into 5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
Claims (7)
1. the preparation method of a purple potato sour milk, it is characterized in that: step is as follows
(1) chooses without going mouldy, cleaning up without the new light violet potato that rots, boil rear gelatinization, add entry by 1: 1 mass ratio and pull an oar, get purple potato slurries;
(2) in above-mentioned purple potato slurries, add carbohydrase, zytase, hydrolysis 24h, and constantly stir;
(3) add fresh milk, sucrose in the purple potato slurries after hydrolysis, under 40MPa pressure, carry out homogeneous;
(4) behind the employing pasteurization, the access lactic acid bacteria is fermented;
(5) carry out after-ripening 15-20h with putting into 3 ℃ of-5 ℃ of refrigerators after the sour milk cooling, sour milk gets product.
2. the preparation method of a kind of purple potato sour milk as claimed in claim 1, it is characterized in that: described step (2) carbohydrase addition is that 0.1%-0.2%, zytase addition are 0.05%-0.1%.
3. the preparation method of a kind of purple potato sour milk as claimed in claim 1 is characterized in that: hydrolysis pH is 4.5 in the described step (2), and temperature is 60 ℃.
4. the preparation method of a kind of purple potato sour milk as claimed in claim 1, it is characterized in that: the mass ratio of purple potato slurries and milk is 1 in the described step (3): 2-1: 3.
5. the preparation method of a kind of purple potato sour milk as claimed in claim 1 is characterized in that: the addition of sucrose is the 3%-5% of gross mass in the described step (3).
6. the preparation method of a kind of purple potato sour milk as claimed in claim 1, it is characterized in that: the inoculum concentration of described lactic acid bacteria is 5%-7%.
7. the preparation method of a kind of purple potato sour milk as claimed in claim 1, it is characterized in that: described fermentation temperature is 40 ℃-45 ℃, and fermentation time is 6-8h.
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| CN2012105477997A CN102986873A (en) | 2012-12-17 | 2012-12-17 | Method for making purple sweet potato yoghourt |
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| CN2012105477997A CN102986873A (en) | 2012-12-17 | 2012-12-17 | Method for making purple sweet potato yoghourt |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271155A (en) * | 2013-06-13 | 2013-09-04 | 湖南农业大学 | Method for increasing viable count of probiotics |
| CN103289925A (en) * | 2013-05-27 | 2013-09-11 | 辽宁医学院 | Lactic acid bacteria strain for high yield of amylase and application thereof |
| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | A kind of preparation method of sugar-free purple sweet potato yoghurt |
| CN104472705A (en) * | 2014-11-26 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of purple sweet potato yogurt beverage |
| CN104719480A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free purple sweet potato lactic acid drink and production method thereof |
| CN105076407A (en) * | 2015-09-09 | 2015-11-25 | 安阳工学院 | Color yogurt and manufacturing process thereof |
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN107242295A (en) * | 2017-06-20 | 2017-10-13 | 陶飞洁 | A kind of preparation method of purple sweet potato yoghourt |
| CN107372822A (en) * | 2017-07-06 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of health care purple sweet potato Yoghourt and preparation method thereof |
| CN107691644A (en) * | 2017-09-30 | 2018-02-16 | 四川菊乐食品股份有限公司 | A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber |
| CN107712049A (en) * | 2017-09-30 | 2018-02-23 | 四川菊乐食品股份有限公司 | Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber |
| CN107960467A (en) * | 2017-12-11 | 2018-04-27 | 湖南上优食品科技有限公司 | A kind of purple sweet potato yoghourt and preparation method thereof |
| CN108432878A (en) * | 2018-04-16 | 2018-08-24 | 上海交通大学 | A kind of functional purple potato Yoghourt and preparation method thereof |
| CN108651622A (en) * | 2018-05-17 | 2018-10-16 | 怀化学院 | A kind of purple sweet potato Kefir grains Yoghourt and preparation method thereof |
| CN110786381A (en) * | 2019-10-28 | 2020-02-14 | 徐州工程学院 | A kind of preparation method of purple potato almond flavored yogurt |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103289925A (en) * | 2013-05-27 | 2013-09-11 | 辽宁医学院 | Lactic acid bacteria strain for high yield of amylase and application thereof |
| CN103271155A (en) * | 2013-06-13 | 2013-09-04 | 湖南农业大学 | Method for increasing viable count of probiotics |
| CN103271155B (en) * | 2013-06-13 | 2014-10-29 | 湖南农业大学 | Method for increasing viable count of probiotics |
| CN103689721A (en) * | 2013-12-17 | 2014-04-02 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN103689721B (en) * | 2013-12-17 | 2015-02-11 | 合肥工业大学 | Preparation method of colocasia esculenta lactobacillus beverage |
| CN104082413A (en) * | 2014-06-13 | 2014-10-08 | 宁波大学 | A kind of preparation method of sugar-free purple sweet potato yoghurt |
| CN104472705A (en) * | 2014-11-26 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Processing method of purple sweet potato yogurt beverage |
| CN104719480A (en) * | 2015-03-24 | 2015-06-24 | 谭强 | Sugar-free purple sweet potato lactic acid drink and production method thereof |
| CN105076407A (en) * | 2015-09-09 | 2015-11-25 | 安阳工学院 | Color yogurt and manufacturing process thereof |
| CN106107335A (en) * | 2016-06-17 | 2016-11-16 | 四川农业大学 | Potato starch processing juice lactic acid beverage and preparation method thereof |
| CN107242295A (en) * | 2017-06-20 | 2017-10-13 | 陶飞洁 | A kind of preparation method of purple sweet potato yoghourt |
| CN107372822A (en) * | 2017-07-06 | 2017-11-24 | 广西驰胜农业科技有限公司 | A kind of health care purple sweet potato Yoghourt and preparation method thereof |
| CN107691644A (en) * | 2017-09-30 | 2018-02-16 | 四川菊乐食品股份有限公司 | A kind of compound purple fermented grain dairy products and preparation method containing dietary fiber |
| CN107712049A (en) * | 2017-09-30 | 2018-02-23 | 四川菊乐食品股份有限公司 | Purple potato fermented milk products and preparation method of a kind of long shelf-life containing dietary fiber |
| CN107960467A (en) * | 2017-12-11 | 2018-04-27 | 湖南上优食品科技有限公司 | A kind of purple sweet potato yoghourt and preparation method thereof |
| CN108432878A (en) * | 2018-04-16 | 2018-08-24 | 上海交通大学 | A kind of functional purple potato Yoghourt and preparation method thereof |
| CN108651622A (en) * | 2018-05-17 | 2018-10-16 | 怀化学院 | A kind of purple sweet potato Kefir grains Yoghourt and preparation method thereof |
| CN110786381A (en) * | 2019-10-28 | 2020-02-14 | 徐州工程学院 | A kind of preparation method of purple potato almond flavored yogurt |
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Application publication date: 20130327 |