CN105767179A - Walnut kernel brain tonifying blueberry yoghourt and preparation method thereof - Google Patents

Abstract

The invention discloses blueberry yogurt for nourishing the brain with walnut kernels, which is prepared from the following raw materials in parts by weight: fresh milk 400-450, blueberries 14-15, walnut kernels 8-10, dried lychees 4-5, spinach freeze-dried powder 7 ‑9, chrysanthemum brain 3‑4, hawthorn 2‑3, mulberry leaves 1‑2, emblica 0.6‑0.7, gelatin 0.8‑0.9, white sugar 10‑12, pectinase 0.14‑0.15, appropriate amount of starter, appropriate amount of salt , appropriate amount of water. The present invention uses fresh milk and blueberries as the main ingredients, and at the same time adds Chinese herbal ingredients such as hawthorn, which has the effects of appetizing and eliminating food, promoting blood circulation and removing stasis, relieving asthma and reducing phlegm; The function of nourishing the kidney and warming the lung, moistening the intestines and laxative.

Description

A kind of blueberry yoghurt for nourishing brain with walnut kernel and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a blueberry yogurt for nourishing the brain with walnut kernels and a preparation method thereof.

Background technique

Blueberry, which means blue fruit, is scientifically known as lingonberry, a plant of the genus Vaccinium in the Azalea family, a perennial shrub. Originally produced in North America, Scotland and Russia, blueberries are a natural wild resource with strong cold resistance and adaptability. Blueberry fruit is rich in blue color and rich in nutrients. Its pulp is delicate, its seeds are extremely small, sweet and sour, and has a refreshing and pleasant aroma. Cancer and delay brain aging and other health functions. Therefore, the International Food and Agriculture Organization lists it as one of the five health foods for human beings, and is known as the "king of berries".

The lactic acid bacteria in yogurt can inhibit the activity and reproduction of harmful microorganisms in the intestinal tract, thereby reducing the production of harmful substances in the human body; the lactic acid bacteria ingested in the human body can strengthen the vitality of the digestive function, promote appetite, and produce antibiotics. It can inhibit the pathogens that cause diseases such as mastitis, tuberculosis and pneumonia, and can synthesize B vitamins.

Based on blueberries and milk, the blueberry yogurt with different flavors developed is a green health drink that meets the nutritional needs of the modern public and has high nutritional value.

Contents of the invention

The object of the present invention is to make up for the defects of the prior art, and provide a blueberry yoghurt for nourishing the brain with walnut kernels and a preparation method thereof.

The present invention is achieved through the following technical solutions:

A blueberry yoghurt for nourishing the brain with walnut kernels, which is made from the following raw materials in parts by weight:

Fresh milk 400-450, blueberry 14-15, walnut kernel 8-10, dried lychee 4-5, spinach freeze-dried powder 7-9, chrysanthemum brain 3-4, hawthorn 2-3, mulberry leaf 1-2, emblica 0.6-0.7, gelatin 0.8-0.9, white sugar 10-12, pectinase 0.14-0.15, appropriate amount of starter, appropriate amount of salt, and appropriate amount of water.

The preparation method of described a kind of blueberry yoghurt for nourishing brain with walnut kernel comprises the following steps:

(1) After cleaning the surface of the blueberries, put them in hot water at 95°C for 5 minutes, and the hot water contains 1% salt; drop the temperature of the blueberries after blanching to 50°C and send them to a beater for beating. After beating, add pectinase and 50mg/L SO2, incubate at 50°C for 2-3 hours for enzymolysis; filter the enzymolyzed blueberry juice, and obtain the filtrate at a low temperature of 0-4°C Stand still for 24 hours to obtain clear and transparent blueberry juice for subsequent use;

(2) Heat and extract hawthorn, mulberry leaves, and emblica with 8-10 times the amount of water, and filter to obtain a Chinese medicine extract for subsequent use;

(3) Mix white granulated sugar with 2-3 times of water into the pot, heat until the white granulated sugar is completely dissolved, and cool down to room temperature for use; put walnut kernels in the above sugar water and soak in sugar at 4-7°C for 8-10 hours , and then transferred to the pot and boiled on high heat, then kept boiling on low heat for 8-10 minutes, took out the walnut kernels and set aside, and the remaining sugar water for use;

(4) Mix dried lychees, freeze-dried spinach powder, and chrysanthemum brain into the pot, add 5-6 times the water and cook for 40-50 minutes, let it cool down, and take the supernatant for later use;

(5) Mix the materials processed in steps (1), (2), (3), and (4) with fresh milk and gelatin, and homogenize at 60°C and 17MPa pressure; then mix the above-mentioned mixed raw materials at 95°C Sterilize for 5 minutes, and when rapidly cooling to 42-45°C, add 5% of the starter culture agent, subpackage and seal under aseptic conditions; after the fermentation culture subpackage is completed, quickly move it into a constant temperature incubator for fermentation and cultivation, and the cultivation temperature is After 3.5 hours at 42°C, when the curd is observed to be good, transfer it to a refrigerator at 2-5°C for post-ripening fermentation at a low temperature for 12-24 hours.

The advantages of the present invention are: firstly, the present invention pretreats the blueberries, and puts the blueberries in hot water at 95° C. for 5 minutes. The hot water contains 1% salt, which can effectively inactivate the activity of oxidase and prevent the blueberries from being oxidized. Change color and soften blueberries at the same time, which is beneficial to beating; adding pectinase and 50mg/L SO2 to blueberry pulp can promote the leaching of anthocyanin pigments and hydrolysis of pectin, making the viscosity and color of the yogurt better , the taste is smoother and more delicate; the walnut kernels are soaked in sugar and cooked to make the walnut kernels sweet and delicious; at the same time, fully heating the fresh milk can fully denature the whey protein in the milk, and the casein molecules can be assembled into The network structure binds the whey protein molecules, which is conducive to curdling, and then transfers the inoculated yogurt to the refrigerator for low-temperature fermentation and post-cooking, which strengthens the hydration of the curd protein, improves the texture of the yogurt, and increases the viscosity. At the same time, in the process of post-ripening at low temperature, the fermentation agent is further promoted to produce aromatic substances; the present invention uses fresh milk and blueberries as the main ingredients, and at the same time adds Chinese herbal ingredients such as hawthorn, which has the effects of appetizing and eliminating food, promoting blood circulation and removing stasis, and relieving asthma and phlegm; In addition, the auxiliary materials such as walnut kernels used in the present invention have the functions of invigorating the brain and improving intelligence, invigorating the kidney and warming the lung, and moistening the intestines and defecating.

detailed description

A blueberry yoghurt for nourishing the brain with walnut kernels, which is made from the following raw materials in parts by weight:

Fresh milk 400, blueberry 14, walnut kernel 8, dried lychee 4, spinach freeze-dried powder 7, chrysanthemum brain 3, hawthorn 2, mulberry leaf 1, emblica 0.6, gelatin 0.8, white sugar 10, pectinase 0.14, leavening agent Right amount, right amount of salt, right amount of water.

The preparation method of described a kind of blueberry yoghurt for nourishing brain with walnut kernel comprises the following steps:

(1) After cleaning the surface of the blueberries, put them in hot water at 95°C for 5 minutes, and the hot water contains 1% salt; drop the temperature of the blueberries after blanching to 50°C and send them to a beater for beating. After beating, add pectinase and 50mg/L SO2, incubate at 50°C for 2h for enzymolysis; filter the enzymolyzed blueberry juice, and let the filtrate stand at 0°C for 24h , to obtain clear and transparent blueberry juice for later use;

(2) Heat and extract hawthorn, mulberry leaves, and emblica with 8 times the amount of water, and filter to obtain a Chinese medicine extract for subsequent use;

(3) Mix white granulated sugar and 2 times water into the pot, heat until the white granulated sugar is completely dissolved, and cool down to room temperature for use; put the walnut kernels in the above sugar water and soak in sugar at 4°C for 8 hours, then transfer to the pot After boiling on high heat, keep boiling on low heat for 8 minutes, remove the walnut kernels and reserve, and reserve the remaining sugar water;

(4) Mix dried lychees, freeze-dried spinach powder, and chrysanthemum brain into the pot, add 5 times the water and cook for 40 minutes, let it cool down, and take the supernatant for later use;

(5) Mix the materials processed in steps (1), (2), (3), and (4) with fresh milk and gelatin, and homogenize at 60°C and 17MPa pressure; then mix the above-mentioned mixed raw materials at 95°C Sterilize for 5 minutes, quickly cool down to 42°C, add 5% of the starter, subpackage and seal under aseptic conditions; after the fermentation culture is subpackaged, quickly move it into a constant temperature incubator for fermentation and culture, and the culture temperature is 42°C After 3.5 hours, when the curd is observed to be good, transfer it to a refrigerator at 2°C for post-ripening fermentation at a low temperature for 12 hours.

Claims (2)

1. a blueberry yogurt for nourishing the brain with walnut kernels is characterized in that it is made from the following raw materials in parts by weight: Fresh milk 400-450, blueberry 14-15, walnut kernel 8-10, dried lychee 4-5, spinach freeze-dried powder 7-9, chrysanthemum brain 3-4, hawthorn 2-3, mulberry leaf 1-2, emblica 0.6-0.7, gelatin 0.8-0.9, white sugar 10-12, pectinase 0.14-0.15, appropriate amount of starter, appropriate amount of salt, and appropriate amount of water. 2. the preparation method of a kind of walnut kernel nourishing brain blueberry yoghurt according to claim 1 is characterized in that comprising the following steps: (1) After cleaning the surface of the blueberries, put them in hot water at 95°C for 5 minutes, and the hot water contains 1% salt; drop the temperature of the blueberries after blanching to 50°C and send them to a beater for beating. After beating, add pectinase and 50mg/L SO2, incubate at 50°C for 2-3 hours for enzymolysis; filter the enzymolyzed blueberry juice, and obtain the filtrate at a low temperature of 0-4°C Stand still for 24 hours to obtain clear and transparent blueberry juice for subsequent use; (2) Heat and extract hawthorn, mulberry leaves, and emblica with 8-10 times the amount of water, and filter to obtain a Chinese medicine extract for subsequent use; (3) Mix white granulated sugar with 2-3 times of water into the pot, heat until the white granulated sugar is completely dissolved, and cool down to room temperature for use; put walnut kernels in the above sugar water and soak in sugar at 4-7°C for 8-10 hours , and then transferred to the pot and boiled on high heat, then kept boiling on low heat for 8-10 minutes, took out the walnut kernels and set aside, and the remaining sugar water for use; (4) Mix dried lychees, freeze-dried spinach powder, and chrysanthemum brain into the pot, add 5-6 times the water and cook for 40-50 minutes, let it cool down, and take the supernatant for later use; (5) Mix the materials processed in steps (1), (2), (3), and (4) with fresh milk and gelatin, and homogenize at 60°C and 17MPa pressure; then mix the above-mentioned mixed raw materials at 95°C Sterilize for 5 minutes, and when rapidly cooling to 42-45°C, add 5% of the starter culture agent, subpackage and seal under aseptic conditions; after the fermentation culture subpackage is completed, quickly move it into a constant temperature incubator for fermentation and cultivation, and the cultivation temperature is After 3.5 hours at 42°C, when the curd is observed to be good, transfer it to a refrigerator at 2-5°C for post-ripening fermentation at a low temperature for 12-24 hours.