CN106035664A - Dietary fiber enriched compound fruit and vegetable purple sweet potato fermented yogurt and preparation method thereof - Google Patents
Dietary fiber enriched compound fruit and vegetable purple sweet potato fermented yogurt and preparation method thereof Download PDFInfo
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- CN106035664A CN106035664A CN201610350621.1A CN201610350621A CN106035664A CN 106035664 A CN106035664 A CN 106035664A CN 201610350621 A CN201610350621 A CN 201610350621A CN 106035664 A CN106035664 A CN 106035664A
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 34
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- 239000000203 mixture Substances 0.000 claims description 7
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- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
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- 235000020232 peanut Nutrition 0.000 abstract 2
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- 241000352057 Solanum vernei Species 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
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- 239000000049 pigment Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 231100000357 carcinogen Toxicity 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 238000002372 labelling Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- -1 stability Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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Classifications
-
- 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
- A23C9/133—Fruit or vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses dietary fiber enriched compound fruit and vegetable purple sweet potato fermented yogurt. The yogurt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of skimmed milk powder, 6-7 parts of peanuts, 4-5 parts of mung beans, 5-8 parts of arctium lappa leaves, 2-3 parts of miquel linden flowers, 4-6 parts of hypsizygus marmoreus, 7-9 parts of yacon, 3-5 parts of coconut powder, 2-4 parts of towel gourd flowers, 6-8 parts of mangosteens, 5-6 parts of pumpkin flesh, 10-12 parts of glucose, an appropriate amount of streptococcus thermophilus, and an appropriate amount of lactobacillus bulgaricus. In the production process of the purple sweet potato fermented yogurt, firstly the purple sweet potato powder is subjected to micro-porous treatment, which can enable the purple sweet potato powder to be fermented more completely, increase the yield, and at the same time, enable the obtained purple sweet potato yogurt to be delicate and even in texture, moderate in sourness and sweetness, uniform in color and luster, and appropriate in viscosity. The added peanuts, mung beans, arctium lappa leaves, etc. contain rich nutrients and the dietary fibers, and improve the nutrient structure, so that the yogurt has very good health-care efficacies.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae rich in dietary fiber and ferment
Yoghourt and preparation method thereof.
Background technology
Our people has the custom of edible sweet potato always, but the most fewer to the understanding of Rhizoma Steudnerae Henryanae, and Rhizoma Steudnerae Henryanae is black as one
Color food, has the highest nutritive value, health care and wide DEVELOPMENT PROSPECT.Mountain, Rhizoma Steudnerae Henryanae original name river is purple, has another name called purple sweet
Potato, purple sweet potato, belong to Convolvulaceae annual herb plant.The purplish red nearly black of Rhizoma Steudnerae Henryanae skin, meat is purple to darkviolet, bright in colour,
So gaining the name.Rhizoma Steudnerae Henryanae is possible not only to eat raw, it is also possible to be processed into attractive in appearance, nutrition, the leisure food of health care.The most of provinces and regions of China
It is especially suitable for planting Rhizoma Steudnerae Henryanae, provides abundant, inexpensive raw material sources for Rhizoma Steudnerae Henryanae deep processing.Rhizoma Steudnerae Henryanae is not only rich in natural cyanine
Element and abundant zinc, ferrum, copper, manganese, calcium, selenium and other trace elements, and containing dietary fiber, free in there is extremely strong purged body
The characteristic of base, energy prophylaxis of hypertension, improve liver function, reduce gene mutation, the generation of suppression carcinogen, improve vision etc. and protect
Strong effect.The color and luster of purple potato pigment, stability, water solublity are better than other natural plant pigments, can be widely applied to food
Each fields such as product, cosmetics, medicine.
Current research Rhizoma Steudnerae Henryanae being concentrated mainly on to the functional aspect of its nutritional labeling, and the development to its processed goods
Seldom, Rhizoma Steudnerae Henryanae lactate fermentation aspect did not more carry out further investigation, and relevant report is little.At present, the Yoghourt class that China sells
Product is based on fruit-flavoured yogurt and fruit yogurt.Along with the universal of Yoghourt and consumer's nutrient health improve constantly with realizing,
Yoghourt is developed into trend by the beverage of single flavour to the functional drinks with Different Nutrition value and health-care effect.
Abroad produce multiple special yoghourt, such as diet yogurt, diabetes Yoghourt, gastrointestinal disease curative effect Yoghourt etc..The present invention according to
" research of purple sweet potato yoghourt fermentation technology optimization " literary composition of Cao Yali, Zhou Hongli, is further studied purple sweet potato yoghourt, logical
Cross improvement technique and add various adjuvants, having produced yield higher, mouthfeel more preferable multi items purple sweet potato yoghourt.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of compound fruit and vegetable rich in dietary fiber is purple
Potato fermented yoghourt and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber, is prepared by the raw materials in: Rhizoma Steudnerae Henryanae 200-
220, skimmed milk powder 10-12, Semen arachidis hypogaeae 6-7, Semen phaseoli radiati 4-5, Herba Arctii leaf 5-8, Tilia europaea 2-3, seafood mushroom 4-6, yacon 7-9, coconut palm
Sub-powder 3-5, Flos Luffae 2-4, Garcinia mangostana 6-8, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) 5-6, glucose 10-12, streptococcus thermophilus are appropriate, Lactobacillus bulgaricus
In right amount.
The preparation method of described a kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber, comprises the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and Lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) add decocting in water 40-50min after Semen arachidis hypogaeae, Semen phaseoli radiati being soaked together with Herba Arctii leaf, Tilia europaea, seafood mushroom, add after cooling defibrination
Enter cellulase standby after enzymolysis 30-40min in the environment of 35-37 DEG C, by yacon, Flos Luffae, Garcinia mangostana, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) mixing
Lyophilization together with after merging with above-mentioned serosity after adding pectase hydrolysis 30-40min after defibrination, obtains lyophilized powder；
(5) pour in homogenizer after micropore purple sweet potato powder, lyophilized powder, coconut powder, glucose and remaining skimmed milk powder being mixed,
Temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, is cooled to 40-45 DEG C after high temperature sterilize,
Leaven, sealing and fermenting 4-5h after mix homogeneously is accessed by the inoculum concentration of 4%-5%；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
The invention have the advantage that first purple sweet potato powder is carried out at micropore by the Rhizoma Steudnerae Henryanae fermented yoghourt of the present invention
Reason, can make purple sweet potato powder fermentation more thorough, increase yield, makes the purple sweet potato yoghourt tissue obtained fine and smooth simultaneously, homogeneous, acid
In comfortable, uniform color is consistent, sticky appropriateness.The Semen arachidis hypogaeae that adds, Semen phaseoli radiati, the material such as Herba Arctii leaf contain abundant nutrient substance and
Dietary fiber, improves trophic structure, has good health-care effect.
Detailed description of the invention
A kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber, is made up of the raw material of following weight portion (kg): purple
Potato 200, skimmed milk powder 10, Semen arachidis hypogaeae 6, Semen phaseoli radiati 4, Herba Arctii leaf 5, Tilia europaea 2, seafood mushroom 4, yacon 7, coconut powder 3, Flos Luffae 2,
Garcinia mangostana 6, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) 5, glucose 10, streptococcus thermophilus is appropriate, Lactobacillus bulgaricus is appropriate.
The preparation method of described a kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber, comprises the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium, under the high steam of 100 DEG C after sterilizing 8min with water
It is cooled to about 38 DEG C, aseptically accesses a certain amount of streptococcus thermophilus activated and Bao Jiali in the ratio of 1:1
Sub-lactobacillus, puts into the incubator fermentation of 40 DEG C, is transferred in the refrigerator of about 3 DEG C after culture medium solidifying after mix homogeneously
Preserve, obtain leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5min in microwave oven, add 3 times
Water pull an oar, obtain purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, the sodium-acetate buffer that pH value is 4 of 9 times of weight portions is added, then in the water-bath that temperature is 55 DEG C
Preheat 20min in Guo, be subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50min, after high speed centrifugation, residue formed sediment
Powder distilled water wash is totally placed on after dry, pulverize in vacuum drying oven and obtains micropore purple sweet potato powder；
(4) add decocting in water 40min after Semen arachidis hypogaeae, Semen phaseoli radiati being soaked together with Herba Arctii leaf, Tilia europaea, seafood mushroom, add after cooling defibrination
Cellulase is standby after enzymolysis 30min in the environment of 35 DEG C, adds after yacon, Flos Luffae, Garcinia mangostana, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) mixing defibrination
Lyophilization together with after merging with above-mentioned serosity after entering pectase hydrolysis 30min, obtains lyophilized powder；
(5) pour in homogenizer after micropore purple sweet potato powder, lyophilized powder, coconut powder, glucose and remaining skimmed milk powder being mixed,
Temperature be 60 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, is cooled to 40 DEG C, by 4%% after high temperature sterilize
Inoculum concentration accesses leaven, sealing and fermenting 4h after mix homogeneously；
(6) Aging storage carrying out 12h in refrigerator at a temperature of 0 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C,
Obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
Claims (2)
1. the compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber, it is characterised in that by the raw material system of following weight portion
Become: Rhizoma Steudnerae Henryanae 200-220, skimmed milk powder 10-12, Semen arachidis hypogaeae 6-7, Semen phaseoli radiati 4-5, Herba Arctii leaf 5-8, Tilia europaea 2-3, seafood mushroom 4-6, snow
Lotus fruit 7-9, coconut powder 3-5, Flos Luffae 2-4, Garcinia mangostana 6-8, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) 5-6, glucose 10-12, streptococcus thermophilus are appropriate, guarantor adds
Leah lactobacillus is appropriate.
The preparation method of a kind of compound fruit and vegetable Rhizoma Steudnerae Henryanae fermented yoghourt rich in dietary fiber the most according to claim 1, its
It is characterised by, comprises the following steps:
(1) skimmed milk powder taking 15% weight portion mixes as culture medium with water, sterilizing 8-under the high steam of 100-110 DEG C
It is cooled to about 38-42 DEG C after 10min, aseptically accesses a certain amount of thermophilus activated in the ratio of 1:1
Bacterium and Lactobacillus bulgaricus, put into the incubator fermentation of 40-42 DEG C, be transferred to 3 after culture medium solidifying after mix homogeneously
Refrigerator about DEG C preserves, obtains leaven, standby；
(2) choose without going mouldy, clean up rear stripping and slicing without the fresh Rhizoma Steudnerae Henryanae rotted, after heating 5-8min in microwave oven, add 3-
The water of 4 times is pulled an oar, and obtains purple sweet potato powder after lyophilization；
(3) in purple sweet potato powder, add the sodium-acetate buffer that pH value is 4-4.5 of 9-10 times of weight portion, be then 55-in temperature
The water-bath of 60 DEG C preheats 20-30min, is subsequently adding high temperature enzyme denaturing after glucoamylase stirring reaction 50-60min, high
After speed is centrifugal, remaining starch distilled water wash is totally placed on after vacuum drying oven dry, pulverize and obtains micropore Rhizoma Steudnerae Henryanae
Powder；
(4) add decocting in water 40-50min after Semen arachidis hypogaeae, Semen phaseoli radiati being soaked together with Herba Arctii leaf, Tilia europaea, seafood mushroom, add after cooling defibrination
Enter cellulase standby after enzymolysis 30-40min in the environment of 35-37 DEG C, by yacon, Flos Luffae, Garcinia mangostana, Cucurbita moschata Duch.(Cucurbita moschata (Duch.) Poiret) mixing
Lyophilization together with after merging with above-mentioned serosity after adding pectase hydrolysis 30-40min after defibrination, obtains lyophilized powder；
(5) pour in homogenizer after micropore purple sweet potato powder, lyophilized powder, coconut powder, glucose and remaining skimmed milk powder being mixed,
Temperature be 60-65 DEG C, high pressure homogenization processes under conditions of pressure is 20Mpa, is cooled to 40-45 DEG C after high temperature sterilize,
Leaven, sealing and fermenting 4-5h after mix homogeneously is accessed by the inoculum concentration of 4%-5%；
(6) after-ripening carrying out 12-24h in refrigerator at a temperature of 0-5 DEG C is put into after the Yoghourt after fermentation being cooled to about 10 DEG C
Process, obtain described Rhizoma Steudnerae Henryanae fermented yoghourt.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372824A (en) * | 2017-07-28 | 2017-11-24 | 合肥徽徽逗食品有限公司 | A kind of cabbage is strengthened the bone composite yoghourt and preparation method thereof |
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| CN115413712A (en) * | 2022-09-15 | 2022-12-02 | 草根知本集团有限公司 | Oat milk and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372824A (en) * | 2017-07-28 | 2017-11-24 | 合肥徽徽逗食品有限公司 | A kind of cabbage is strengthened the bone composite 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 |
| 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 |
| CN115363100A (en) * | 2022-09-15 | 2022-11-22 | 草根知本集团有限公司 | Plant protein beverage rich in beta-glucan and preparation method thereof |
| CN115413712A (en) * | 2022-09-15 | 2022-12-02 | 草根知本集团有限公司 | Oat milk and preparation method thereof |
| CN115363100B (en) * | 2022-09-15 | 2023-08-04 | 草根知本集团有限公司 | Plant protein beverage rich in beta-glucan and preparation method thereof |
| CN115413712B (en) * | 2022-09-15 | 2023-08-04 | 草根知本集团有限公司 | Oat milk and preparation method thereof |
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