CN105746706A - Peach flower-flavored yogurt capable of promoting gastrointestinal function - Google Patents
Peach flower-flavored yogurt capable of promoting gastrointestinal function Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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Abstract
The invention discloses peach flower-flavored yogurt capable of promoting the gastrointestinal function.The peach flower-flavored yogurt is produced by skim milk, peach flower, rhizoma sparganii, semen persicae, folium sennae, rhizoma cyperi, Thlaspi arvense, purslane speedwell herb, soybean oligosaccharides, cane sugar, lactic acid bacteria, centrum, vinegar and Chinese cabbage fibers.The peach flower-flavored yogurt has the advantages that the yogurt is rich in fragrance, refreshing in taste, rich in nutrition, comprehensive in healthcare function, and capable of promoting the gastrointestinal function, removing toxins, beautifying, reducing weight and protecting the heart and cerebral vessels; the peach flower powder is bright in color, rich in nutrition, small in particle size, fine and smooth, and easy in nutrition dissolution; the vinegar is added for extraction after the multiple traditional Chinese medicine materials are mixed, a slightly sour taste is achieved, and the medicine effect is enhanced evidently; the traditional Chinese medicine materials and the Chinese cabbage fibers are added for short-time fermentation, a soft taste is achieved, and the bitterness of the traditional Chinese medicine materials is removed; the various lactic acid bacteria are mixed for fermentation, nutrition and flavoring substances are enriched, absorption is prompted, and the yogurt is sour and sweet, palatable, and rich in fragrance; the yogurt is stored at low temperature after fermentation to keep the activity of the lactic acid bacteria and is even in nutrition and capable of promoting the healthcare function and protecting the intestines and stomach.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of Flos persicae flavor yoghourt promoting gastrointestinal function.
Background technology
Flos persicae, i.e. peach tree blooming flower piece, belong to rosaceous plant.Flos persicae is the gardens HUAMU of Chinese tradition, and its tree state is graceful, and branch is luxuriant and well-spaced, and flower is plump, beautiful in colour, spends seeds for important sight in early spring.Flos persicae has significantly high ornamental value, is the conventional material of literary creation, additionally, Flos persicae also has good medical value.
Flos persicae is sweet, bitter, flat, tepor, enters the heart, lung, large intestine channel.Modern study shows, Flos persicae, rich in kaempferol, carotene, polysaccharide, fruit acid, aminoacid, multivitamin and trace mineral, has inducing diuresis to remove edema, promoting blood circulation to remove obstruction in the collateral, strengthening the spleen and nourishing the stomach, protects the liver the effect nourished blood.The micro-hardship of Flos persicae, has discharge function, it is possible to promote gastrointestinal function, smoothening secretion, constipation relieving, weight-reducing.
Flos persicae series products currently on the market is mainly dry Flos persicae, is used for making tea, and also has a small amount of peach blossom wine, and the utilization rate of Flos persicae is very low.Flos persicae is prepared into Flos persicae flavor yoghourt, instant, and health care is good, promotes gastrointestinal function, by increasing capacitance it is possible to increase the Flos persicae product category on market, meets the nutrition and health care demand of consumer.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Flos persicae flavor yoghourt promoting gastrointestinal function.
A kind of Flos persicae flavor yoghourt promoting gastrointestinal function, is made up of the raw material of following weight portion: skim milk 82 ~ 84, Flos persicae 31 ~ 33, Rhizoma Sparganii 11 ~ 13, Semen Persicae 11 ~ 13, Pan rush down leaf 7 ~ 9, Rhizoma Cyperi 6 ~ 8, Xi 6 ~ 8, purslane speedwell Herba 5 ~ 7, soybean oligo saccharide 6 ~ 8, sucrose 2 ~ 3, lactic acid bacteria 4 ~ 6, Centrum 2 ~ 4, vinegar 2 ~ 3, Chinese cabbage fiber 0.2 ~ 0.4.
Described Flos persicae is dry Flos persicae, after Flos persicae is plucked, first rinse well with clear water, soak 40 ~ 50 minutes with the vitamin C that mass concentration is 0.6 ~ 0.8% again, finally soak 130 ~ 150 minutes with the saline solution that mass concentration is 2.2 ~ 2.4%, take out, dewatering, it is placed in lyophilization in the vacuum cool-drying machine of-34 ~-32 DEG C, to water content is Flos persicae weight 2 ~ 3%.
Described lactic acid bacteria, being made up of following lactic acid bacteria: Lactobacillus bulgaricus, moral formula lactobacillus, lactobacillus helveticus, bacillus acidophilus, lactobacillus casei, its weight ratio is Lactobacillus bulgaricus: moral formula lactobacillus: lactobacillus helveticus: bacillus acidophilus: streptococcus acidi lactici=8:7:4:3:2.
A kind of preparation method of the Flos persicae flavor yoghourt promoting gastrointestinal function, concrete comprises the following steps:
(1) being pulverized by Flos persicae, add Centrum, continuing to be crushed to particle diameter is 22 ~ 24 μm, makes delicate mouthfeel, smooth, obtains peach flower powder；
(2) by Rhizoma Sparganii, Semen Persicae, Pan rushes down leaf, Rhizoma Cyperi, Xi and purslane speedwell Herba are pulverized, cross 100 ~ 120 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 22 ~ 24% of Chinese medicine powder gross weight 3 ~ 4 times amount, after big fire is boiled, little fire infusion to cumulative volume is the 1/2 of original volume, 8000 revs/min, centrifugal 15 minutes, obtain extracting solution and medicinal residues, the pure water of medicinal residues weight 2 ~ 3 times amount is added in medicinal residues, add vinegar, big fire is boiled, little fire infusion 20 ~ 30 minutes, 10000 revs/min, centrifugal 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 42 ~ 44 DEG C are concentrated into without moisture, obtain Chinese medicine extract；
(3) adding in skim milk by peach flower powder, add soybean oligo saccharide and sucrose, stirring, to melting completely, promotes lactobacter growth, increase local flavor, 121 DEG C of sterilizings 10 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, is placed in 41 ~ 43 DEG C and ferments 6 ~ 7 hours, obtain fermented yoghourt；
(4) Chinese cabbage fiber is pulverized, be 62 ~ 64 μm to particle diameter, obtain Chinese cabbage fiber powder；
(5) Chinese medicine extract and Chinese cabbage fiber powder are added fermented yoghourt, stir, continue fermentation 2 ~ 3 hours, promote that local flavor merges, the Flos persicae flavor yoghourt of gastrointestinal function must be promoted；
(6) weigh, packaging, for stirred yoghurt, label, 4 DEG C of storages, obtain finished product.
Rhizoma Sparganii: having removing blood stasis circulation of qi promoting, effect of removing food stagnancy pain relieving, for lump in the abdomen mass in the abdomen, dysmenorrhea, blood stasis amenorrhea, obstruction of qi in the chest and cardialgia, food stagnation distending pain.
Semen Persicae: having blood circulation promoting and blood stasis dispelling, loosening bowel to relieve constipation, effect of relieving cough and asthma, for amenorrhea dysmenorrhea, lung abscess acute appendicitis, injury from falling down, dryness of the intestine constipation, cough and asthma.
Pan rushes down leaf: the row that purges heat is stagnant, relieving constipation, diuretic, and hemostasis is antibacterial, stagnates for accumulation of heat, and constipation is suffered from abdominal pain, edema distension.
Rhizoma Cyperi: antibacterial, antiinflammatory, pain relieving, protect cardiovascular and cerebrovascular vessel, promote gastrointestinal function.
Xi: heat-clearing and toxic substances removing, inducing diuresis to remove edema, liver heat removing and eyesight improving, treatment is had loose bowels, dysentery, abdominal pain due to blood stasis, dyspepsia.
Purslane speedwell Herba: removing stasis to stop bleeding, clearing heat for detumescence, pain relieving, main traumatic injury, laryngopharynx swelling and pain, ulcer sores, tripe peratodynia, colicky, dysmenorrhea.
The invention have the advantage that a kind of Flos persicae flavor yoghourt promoting gastrointestinal function provided by the invention, aromatic flavor, mouthfeel is pure and fresh, nutritious; health care is comprehensive, it is possible to promote gastrointestinal function, gets rid of toxin, skin maintenance; weight-reducing, protects cardiovascular and cerebrovascular vessel, reaches the effect of life lengthening；Peach flower powder is after vitamin and saline solution soak, color is gorgeous, and lyophilization keeps the nutrient substance that it is abundant, adds Centrum during pulverizing, simplify the independent crushing process of Centrum, keeping Flos persicae color and luster, abundant nutrition material, powder particle diameter is little, make peach flower powder exquisiteness smooth, peach flower powder is directly added into and ferments, save cost, promote nutrient substance dissolution；The Chinese medicine of multiple promotion gastrointestinal function, adds vinegar, and after the alcoholic solution and flooding of low concentration, the micro-acid of mouthfeel, therapeutic effect is remarkably reinforced；Ferment in short-term after adding Chinese medicine and Chinese cabbage fiber, promote the dissolution of Effective Component of Chinese Medicine, make mouthfeel soft, remove the bitterness sense of Chinese medicine；Chinese cabbage fiber is easy to get, low price, saves cost, promotes that the effect of gastrointestinal function is obvious；Various lactobacillus mixed fermentation, the little molecular nutrition of generation and flavor substance are rich and varied, promote to absorb, sour and sweet palatability, aromatic flavor, have pure lactate fermentation and Flos persicae fragrance；Packing after fermentation, obtain stirred yoghurt, instant, nutrition is uniform, cryopreservation, keeps lactic bacteria activity, promotes health care, protects the intestines and stomach.
Detailed description of the invention
With specific embodiment, the present invention is described below, but is not limitation of the present invention.
Embodiment 1
A kind of Flos persicae flavor yoghourt promoting gastrointestinal function, is made up of the raw material of following weight portion: skim milk 82, Flos persicae 31, Rhizoma Sparganii 11, Semen Persicae 11, Pan rush down leaf 7, Rhizoma Cyperi 6, Xi 6, purslane speedwell Herba 5, soybean oligo saccharide 6, sucrose 2, lactic acid bacteria 4, Centrum 2, vinegar 2, Chinese cabbage fiber 0.2.
Described Flos persicae is dry Flos persicae, after Flos persicae is plucked, first rinse well with clear water, soak 40 minutes with the vitamin C that mass concentration is 0.6% again, finally soak 130 minutes with the saline solution that mass concentration is 2.2%, take out, dewatering, it is placed in lyophilization in the vacuum cool-drying machine of-34 DEG C, to water content is Flos persicae weight 2%.
A kind of preparation method of the Flos persicae flavor yoghourt promoting gastrointestinal function, concrete comprises the following steps:
(1) being pulverized by Flos persicae, add Centrum, continuing to be crushed to particle diameter is 22 μm, makes delicate mouthfeel, smooth, obtains peach flower powder；
(2) by Rhizoma Sparganii, Semen Persicae, Pan rushes down leaf, Rhizoma Cyperi, Xi and purslane speedwell Herba are pulverized, cross 100 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 22% of Chinese medicine powder gross weight 3 times amount, after big fire is boiled, little fire infusion to cumulative volume is the 1/2 of original volume, 8000 revs/min, centrifugal 15 minutes, obtain extracting solution and medicinal residues, the pure water of medicinal residues weight 2 times amount is added in medicinal residues, add vinegar, big fire is boiled, little fire infusion 20 minutes, 10000 revs/min, centrifugal 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 42 DEG C are concentrated into without moisture, obtain Chinese medicine extract；
(3) adding in skim milk by peach flower powder, add soybean oligo saccharide and sucrose, stirring, to melting completely, promotes lactobacter growth, increase local flavor, 121 DEG C of sterilizings 10 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, is placed in 41 DEG C and ferments 6 hours, obtain fermented yoghourt；
(4) Chinese cabbage fiber is pulverized, be 62 μm to particle diameter, obtain Chinese cabbage fiber powder；
(5) Chinese medicine extract and Chinese cabbage fiber powder are added fermented yoghourt, stir, continue fermentation 2 hours, promote that local flavor merges, the Flos persicae flavor yoghourt of gastrointestinal function must be promoted；
(6) weigh, packaging, for stirred yoghurt, label, 4 DEG C of storages, obtain finished product.
Embodiment 2
A kind of Flos persicae flavor yoghourt promoting gastrointestinal function, is made up of the raw material of following weight portion: skim milk 83, Flos persicae 32, Rhizoma Sparganii 12, Semen Persicae 12, Pan rush down leaf 8, Rhizoma Cyperi 7, Xi 7, purslane speedwell Herba 6, soybean oligo saccharide 7, sucrose 2.5, lactic acid bacteria 5, Centrum 3, vinegar 2.5, Chinese cabbage fiber 0.3.
Described Flos persicae is dry Flos persicae, after Flos persicae is plucked, first rinse well with clear water, soak 45 minutes with the vitamin C that mass concentration is 0.7% again, finally soak 140 minutes with the saline solution that mass concentration is 2.3%, take out, dewatering, it is placed in lyophilization in the vacuum cool-drying machine of-33 DEG C, to water content is Flos persicae weight 2.5%.
A kind of preparation method of the Flos persicae flavor yoghourt promoting gastrointestinal function, concrete comprises the following steps:
(1) being pulverized by Flos persicae, add Centrum, continuing to be crushed to particle diameter is 23 μm, makes delicate mouthfeel, smooth, obtains peach flower powder；
(2) by Rhizoma Sparganii, Semen Persicae, Pan rushes down leaf, Rhizoma Cyperi, Xi and purslane speedwell Herba are pulverized, cross 110 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 23% of Chinese medicine powder gross weight 3 times amount, after big fire is boiled, little fire infusion to cumulative volume is the 1/2 of original volume, 8000 revs/min, centrifugal 15 minutes, obtain extracting solution and medicinal residues, the pure water of medicinal residues weight 2.5 times amount is added in medicinal residues, add vinegar, big fire is boiled, little fire infusion 25 minutes, 10000 revs/min, centrifugal 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 43 DEG C are concentrated into without moisture, obtain Chinese medicine extract；
(3) adding in skim milk by peach flower powder, add soybean oligo saccharide and sucrose, stirring, to melting completely, promotes lactobacter growth, increase local flavor, 121 DEG C of sterilizings 10 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, is placed in 42 DEG C and ferments 6.5 hours, obtain fermented yoghourt；
(4) Chinese cabbage fiber is pulverized, be 63 μm to particle diameter, obtain Chinese cabbage fiber powder；
(5) Chinese medicine extract and Chinese cabbage fiber powder are added fermented yoghourt, stir, continue fermentation 2.5 hours, promote that local flavor merges, the Flos persicae flavor yoghourt of gastrointestinal function must be promoted；
(6) weigh, packaging, for stirred yoghurt, label, 4 DEG C of storages, obtain finished product.
Embodiment 3
A kind of Flos persicae flavor yoghourt promoting gastrointestinal function, is made up of the raw material of following weight portion: skim milk 84, Flos persicae 33, Rhizoma Sparganii 13, Semen Persicae 13, Pan rush down leaf 9, Rhizoma Cyperi 8, Xi 8, purslane speedwell Herba 7, soybean oligo saccharide 8, sucrose 3, lactic acid bacteria 6, Centrum 4, vinegar 3, Chinese cabbage fiber 0.4.
Described Flos persicae is dry Flos persicae, after Flos persicae is plucked, first rinse well with clear water, soak 50 minutes with the vitamin C that mass concentration is 0.8% again, finally soak 150 minutes with the saline solution that mass concentration is 2.4%, take out, dewatering, it is placed in lyophilization in the vacuum cool-drying machine of-32 DEG C, to water content is Flos persicae weight 3%.
A kind of preparation method of the Flos persicae flavor yoghourt promoting gastrointestinal function, concrete comprises the following steps:
(1) being pulverized by Flos persicae, add Centrum, continuing to be crushed to particle diameter is 24 μm, makes delicate mouthfeel, smooth, obtains peach flower powder；
(2) by Rhizoma Sparganii, Semen Persicae, Pan rushes down leaf, Rhizoma Cyperi, Xi and purslane speedwell Herba are pulverized, cross 120 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 24% of Chinese medicine powder gross weight 4 times amount, after big fire is boiled, little fire infusion to cumulative volume is the 1/2 of original volume, 8000 revs/min, centrifugal 15 minutes, obtain extracting solution and medicinal residues, the pure water of medicinal residues weight 3 times amount is added in medicinal residues, add vinegar, big fire is boiled, little fire infusion 30 minutes, 10000 revs/min, centrifugal 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 44 DEG C are concentrated into without moisture, obtain Chinese medicine extract；
(3) adding in skim milk by peach flower powder, add soybean oligo saccharide and sucrose, stirring, to melting completely, promotes lactobacter growth, increase local flavor, 121 DEG C of sterilizings 10 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, is placed in 43 DEG C and ferments 7 hours, obtain fermented yoghourt；
(4) Chinese cabbage fiber is pulverized, be 64 μm to particle diameter, obtain Chinese cabbage fiber powder；
(5) Chinese medicine extract and Chinese cabbage fiber powder are added fermented yoghourt, stir, continue fermentation 3 hours, promote that local flavor merges, the Flos persicae flavor yoghourt of gastrointestinal function must be promoted；
(6) weigh, packaging, for stirred yoghurt, label, 4 DEG C of storages, obtain finished product.
Comparative example
A kind of Flos persicae flavor yoghourt promoting gastrointestinal function, is made up of the raw material of following weight portion: skim milk 80, Flos persicae 30, sucrose 6, lactic acid bacteria 4.
Described Flos persicae is dry Flos persicae, and Flos persicae is first rinsed well with clear water, naturally dried, to water content is Flos persicae weight 2% after plucking.
Described lactic acid bacteria, is made up of following lactic acid bacteria: Lactobacillus bulgaricus, moral formula lactobacillus, streptococcus acidi lactici, and its weight ratio is Lactobacillus bulgaricus: moral formula lactobacillus: streptococcus acidi lactici=8:7:2.
A kind of preparation method of the Flos persicae flavor yoghourt promoting gastrointestinal function, concrete comprises the following steps:
(1) being pulverized by Flos persicae, continuing to be crushed to particle diameter is 32 μm, obtains peach flower powder；
(2) peach flower powder is added in skim milk, adds sucrose, stirring to melting completely, 121 DEG C of sterilizings 20 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, be placed in 41 DEG C and ferment 6 hours, obtain fermented yoghourt；
(3) weigh, packaging, label, 4 DEG C of storages, obtain finished product.
The subjective appreciation of embodiment and comparative example Yoghourt:
Randomly choosing the experimenter 80 of 18 ~ 65 years old, be randomly divided into 4 groups, often organize 20 people, the Yoghourt of embodiment and comparative example is carried out subjective appreciation, each full marks is 10 points, and final score is average mark, and the subjective appreciation of embodiment and comparative example Yoghourt is in Table 1.
Table 1: the subjective appreciation of embodiment and comparative example Yoghourt
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Color and luster | 9 | 9 | 9 | 8 |
| Tissue | 9 | 8 | 8 | 6 |
| Fragrance | 9 | 9 | 9 | 6 |
| Mouthfeel | 9 | 9 | 8 | 6 |
From the results shown in Table 1, the Flos persicae flavor yoghourt promoting gastrointestinal function of embodiment, uniform color, tissue exquisiteness, without granular sensation, aromatic flavor, sour and sweet palatability, obtain liking of consumers in general.
Embodiment and comparative example Yoghourt promote the effect of gastrointestinal function:
Randomly choose cleaning grade Kunming mouse 80, weight 18～22g, male and female half and half, all mices fasting 12h before modeling, freely drink water.Mice is randomly divided into 4 groups, often group 20, male and female half and half, respectively embodiment group, comparative example group, Diarrhea Model group and matched group, matched group normal saline gavage (5ml/kg, by Mice Body restatement), all the other mices all carry out diarrhoea modeling simultaneously, after modeling success, embodiment and comparative example group gavage the Yoghourt (5ml/kg of this group respectively, by Mice Body restatement), Diarrhea Model group and matched group gavage normal saline gavage (5ml/kg, by Mice Body restatement), continuous 5d, stool situation in 4h after observation mouse stomach, diarrhea rate: the percentage ratio that the number of animals of defecation is total with this treated animal.Loose stool rate: the ratio of the loose stool number that every animal is arranged and total just number.Loose stool level: represent the degree of loose stool.So that loose stool pollutes filter paper formation stain, long-pending size is defined the level, and is divided into 4 grades, and 1 grade: stain diameter < 1cm；2 grades: stain diameter 1 ~ 1.9cm；3 grades: stain diameter 2 ~ 3cm；4 grades: stain diameter > 3cm.First add up the progression of every 1 heap loose stool during statistics one by one, then all for this Mus loose stool progression are added the average progression obtaining loose stool divided by loose stool number of times, be called for short loose stool level.Embodiment and comparative example Yoghourt promote that the effect of gastrointestinal function is in Table 2.
Table 2: embodiment and comparative example Yoghourt promote the effect of gastrointestinal function
| Project | Embodiment | Comparative example | Diarrhea Model group | Matched group |
| Defecation frequency (secondary) | 11.3±2.15 | 14.50±2.25 | 17.8±2.30 | 8.70±2.50 |
| Diarrhea rate (%) | 32 | 57 | 100 | — |
| Loose stool rate (%) | 0.26 | 0.47 | 0.82 | — |
| Loose stool level (cm) | 2.11±0.23 | 2.24±0.35 | 2.64±0.36 | — |
Note: " " indicate without.
From the results shown in Table 2, after the Flos persicae flavor yoghourt gavage mice promoting gastrointestinal function of embodiment, its defecation frequency, diarrhea rate, loose stool rate and loose stool level are all significantly less than comparative example and Diarrhea Model group, illustrate that the Flos persicae flavor yoghourt of promotion gastrointestinal function provided by the invention can be obviously promoted gastrointestinal function.
Claims (4)
1. the Flos persicae flavor yoghourt promoting gastrointestinal function, it is characterized in that, be made up of the raw material of following weight portion: skim milk 82 ~ 84, Flos persicae 31 ~ 33, Rhizoma Sparganii 11 ~ 13, Semen Persicae 11 ~ 13, Pan rush down leaf 7 ~ 9, Rhizoma Cyperi 6 ~ 8, Xi 6 ~ 8, purslane speedwell Herba 5 ~ 7, soybean oligo saccharide 6 ~ 8, sucrose 2 ~ 3, lactic acid bacteria 4 ~ 6, Centrum 2 ~ 4, vinegar 2 ~ 3, Chinese cabbage fiber 0.2 ~ 0.4.
2. promote the Flos persicae flavor yoghourt of gastrointestinal function according to claim 1, it is characterized in that, described Flos persicae is dry Flos persicae, and Flos persicae is first rinsed well with clear water after plucking, soak 40 ~ 50 minutes with the vitamin C that mass concentration is 0.6 ~ 0.8% again, finally soak 130 ~ 150 minutes with the saline solution that mass concentration is 2.2 ~ 2.4%, take out, dewatering, it is placed in lyophilization in the vacuum cool-drying machine of-34 ~-32 DEG C, to water content is Flos persicae weight 2 ~ 3%.
3. promote the Flos persicae flavor yoghourt of gastrointestinal function according to claim 1, it is characterized in that, described lactic acid bacteria, being made up of following lactic acid bacteria: Lactobacillus bulgaricus, moral formula lactobacillus, lactobacillus helveticus, bacillus acidophilus, lactobacillus casei, its weight ratio is Lactobacillus bulgaricus: moral formula lactobacillus: lactobacillus helveticus: bacillus acidophilus: streptococcus acidi lactici=8:7:4:3:2.
4. the preparation method promoting the Flos persicae flavor yoghourt of gastrointestinal function according to claim 1, it is characterised in that specifically include following steps:
(1) being pulverized by Flos persicae, add Centrum, continuing to be crushed to particle diameter is 22 ~ 24 μm, obtains peach flower powder；
(2) by Rhizoma Sparganii, Semen Persicae, Pan rushes down leaf, Rhizoma Cyperi, Xi and purslane speedwell Herba are pulverized, cross 100 ~ 120 mesh sieves, obtain Chinese medicine powder, add the alcoholic solution that volume fraction is 22 ~ 24% of Chinese medicine powder gross weight 3 ~ 4 times amount, after big fire is boiled, little fire infusion to cumulative volume is the 1/2 of original volume, 8000 revs/min, centrifugal 15 minutes, obtain extracting solution and medicinal residues, the pure water of medicinal residues weight 2 ~ 3 times amount is added in medicinal residues, add vinegar, big fire is boiled, little fire infusion 20 ~ 30 minutes, 10000 revs/min, centrifugal 10 minutes, obtain extracting solution and medicinal residues, merge all extracting solution, 42 ~ 44 DEG C are concentrated into without moisture, obtain Chinese medicine extract；
(3) peach flower powder is added in skim milk, adds soybean oligo saccharide and sucrose, stirring to melting completely, 121 DEG C of sterilizings 10 minutes, be rapidly cooled to 36 ~ 38 DEG C, add lactic acid bacteria, mix homogeneously, be placed in 41 ~ 43 DEG C and ferment 6 ~ 7 hours, obtain fermented yoghourt；
(4) Chinese cabbage fiber is pulverized, be 62 ~ 64 μm to particle diameter, obtain Chinese cabbage fiber powder；
(5) Chinese medicine extract and Chinese cabbage fiber powder are added fermented yoghourt, stir, continue fermentation 2 ~ 3 hours, the Flos persicae flavor yoghourt of gastrointestinal function must be promoted；
(6) weigh, packaging, label, 4 DEG C of storages, obtain finished product.
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| CN106578059A (en) * | 2016-12-01 | 2017-04-26 | 安徽阜南常晖食品有限公司 | Milk-fragrance Chinese cabbage juice |
| CN110521775A (en) * | 2019-09-27 | 2019-12-03 | 青海生福农牧科技集团有限公司 | A kind of sour milk of peach and preparation method thereof |
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| CN103283836A (en) * | 2013-04-23 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Avocado walnut fermented soybean milk |
| CN103283832A (en) * | 2013-04-26 | 2013-09-11 | 蚌埠市福淋乳业有限公司 | Chinese-mahogany tender-leaf red-jujube yoghourt and preparation method thereof |
| CN103931764A (en) * | 2014-04-04 | 2014-07-23 | 曹月珠 | Chrysanthemum yoghourt and production method thereof |
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| CN106387749A (en) * | 2016-09-09 | 2017-02-15 | 安徽省怡果生态科技有限公司 | Canned fish gel containing common fig |
| CN106578059A (en) * | 2016-12-01 | 2017-04-26 | 安徽阜南常晖食品有限公司 | Milk-fragrance Chinese cabbage juice |
| CN110521775A (en) * | 2019-09-27 | 2019-12-03 | 青海生福农牧科技集团有限公司 | A kind of sour milk of peach and preparation method thereof |
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Application publication date: 20160713 |