CN110178898A - Golden Rosa roxburghii Tratt Yoghourt and preparation method thereof - Google Patents
Golden Rosa roxburghii Tratt Yoghourt and preparation method thereof Download PDFInfo
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- CN110178898A CN110178898A CN201910498018.1A CN201910498018A CN110178898A CN 110178898 A CN110178898 A CN 110178898A CN 201910498018 A CN201910498018 A CN 201910498018A CN 110178898 A CN110178898 A CN 110178898A
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- Prior art keywords
- bifidobacterium
- roxburghii tratt
- rosa roxburghii
- cfu
- yoghourt
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 84
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 84
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 43
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 37
- 235000011449 Rosa Nutrition 0.000 claims abstract description 33
- 235000019219 chocolate Nutrition 0.000 claims abstract description 30
- 238000011534 incubation Methods 0.000 claims abstract description 24
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910052737 gold Inorganic materials 0.000 claims abstract description 15
- 239000010931 gold Substances 0.000 claims abstract description 15
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- 238000011081 inoculation Methods 0.000 claims description 31
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- 229940009291 bifidobacterium longum Drugs 0.000 claims description 24
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 24
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 23
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- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 23
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- 238000004519 manufacturing process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- 235000019425 dextrin Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- OTMKLLGULDKXFS-DSZNRGTLSA-N (1r,2r,4as,6ar,6ar,6br,7s,10s,11r,12as,14br)-1,7,10,11-tetrahydroxy-1,2,6a,6b,9,9,12a-heptamethyl-2,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylic acid Chemical compound C1[C@@H](O)[C@@H](O)C(C)(C)C2C[C@H](O)[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@](O)(C)[C@@H]5C4=CC[C@@H]3[C@]21C OTMKLLGULDKXFS-DSZNRGTLSA-N 0.000 description 1
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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- 241000220317 Rosa Species 0.000 description 1
- OTMKLLGULDKXFS-UHFFFAOYSA-N Roxburic acid Natural products C1C(O)C(O)C(C)(C)C2CC(O)C3(C)C4(C)CCC5(C(O)=O)CCC(C)C(O)(C)C5C4=CCC3C21C OTMKLLGULDKXFS-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 239000005862 Whey Substances 0.000 description 1
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- 108010046377 Whey Proteins Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
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- 229910052738 indium Inorganic materials 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
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- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of golden Rosa roxburghii Tratt Yoghourts and preparation method thereof.The following steps are included: S1: will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeeze the juice later, the product after juicing is stood to layering, is cooled down later, obtain golden Rosa roxburghi Juice；S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, constant temperature incubation preset time are added later；S3: the product that constant temperature incubation is obtained carries out homogenization, refrigerates after cooling, obtains golden Rosa roxburghii Tratt Yoghourt.Yoghourt of the present invention is to be concentrated fresh golden Rosa roxburghi Juice and fresh cow milk as primary raw material, it is aided with beverage additive, the lactic acid drink that scientific method develops the richer golden Rosa roxburghii Tratt flavor of the uniqueness with strong milk of nutritional ingredient is adopted, new way is opened up in the development and utilization for golden Rosa roxburghii Tratt resource.In addition, the market advantage that present invention gold Rosa roxburghii Tratt Yoghourt has common sour milk incomparable is favored by people with unique nutritive value, healthcare function and flavor, development prospect is had a vast market.
Description
Technical field
The present invention relates to technical field of dairy products, and in particular to a kind of gold Rosa roxburghii Tratt Yoghourt and preparation method thereof.
Background technique
Golden Rosa roxburghii Tratt also known as light branch seedless roxburgh rose, fruit component rich in Victoria C, dimension E, dimension B1, dimension B2 etc. multivitamins and
Calcium, iron, zinc, selenium and other trace elements, and folic acid, tannin equal size are higher also contain a large amount of cellulose and a variety of needed by human
Amino acid.In addition, being a kind of " nutrition treasure to prevent diseasing preservation also containing the asparatate for tackling leukaemia in fruit
Fruit ".The nutritional ingredients such as vitamin C abundant and SOD, dimension E, dimension P are naturally integrated in one, the vitamin of every hectogram edible portion
C content is 2585 milligrams, SOD (superoxide dismutase) content is 5340 milligrams, at the same rich in carrotene, dimension E, dimension P with
And the microelement that more than more than 20 kinds of amino acid and 10 are beneficial to human body, it is known as " enteron aisle street cleaner ", " blood vessel scavenger ", is sought
Point superior, and stable components are formed, application prospect is very wide in the big health field such as food, health care product, medicine.
In addition, Yoghourt is formed as the dairy products for integrating nutrition and health care by milk fermentation, there is sweet and sour taste,
The peculiar flavour of pleasant aroma；In addition to the whole nutrition for remaining fresh milk, be also rich in multivitamin needed by human and
It is calcareous.It is well known that can be effectively suppressed in Yoghourt containing lactic acid bacteria and its catabolite for being largely known as " probiotics "
Growth and breeding of harmful miscellaneous bacteria in stomach reaches promotion digestion, prevents the effect of disease, maintaining healthy.However, at present not yet
There are the research and development of golden roxburic acid milk Related product to report, and the deficiency that the variety protection based on Yoghourt in current China market is single
And continuous promotion of the people to health and taste requirements, the novel golden Rosa roxburghii Tratt Yoghourt of one kind is provided and is of great significance.
Summary of the invention
For the defects in the prior art, the present invention is intended to provide a kind of gold Rosa roxburghii Tratt Yoghourt and preparation method thereof.The present invention
Yoghourt is aided with beverage additive so that fresh golden Rosa roxburghi Juice and fresh cow milk is concentrated as primary raw material, adopted scientific method develop nutrition at
Divide the lactic acid drink of the richer golden Rosa roxburghii Tratt flavor of the uniqueness with strong milk, the development and utilization for gold Rosa roxburghii Tratt resource are opened up newly
Approach.By the comparison to Rosa roxburghii Tratt Yoghourt and common sour milk, although the cost of production Rosa roxburghii Tratt Yoghourt is more slightly higher than common sour milk, by
It is favored by people in having unique nutritive value, healthcare function and flavor.Therefore, golden Rosa roxburghii Tratt Yoghourt tool provided by the invention
There is the market advantage that common sour milk is incomparable, has a vast market development prospect.
For this purpose, the invention provides the following technical scheme:
In a first aspect, the present invention provides a kind of preparation method of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps: S1: by golden Rosa roxburghii Tratt
It is sliced after cleaning, peeling, deseeding, squeezes the juice later, the product after juicing is stood to layering, is cooled down later, obtain golden Rosa roxburghi Juice；
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, constant temperature incubation preset time are added later；Wherein, each raw material
The additional amount of component is in parts by weight, comprising: and 80~150 parts by weight of plain chocolate, 7~8 parts by weight of white granulated sugar, leavening 0.1~
0.15 parts by weight, 8~10 parts by weight of golden Rosa roxburghi Juice；S3: the product that constant temperature incubation is obtained carries out homogenization, cold after cooling
Hiding, obtains golden Rosa roxburghii Tratt Yoghourt.
Preferably, in S1: selecting fresh, mature, full golden Rosa roxburghii Tratt and used as raw material.
Preferably, in S2: leavening include maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium longum,
Bifidobacterium breve, bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus acidophilus and Roy
One of family name's lactobacillus is a variety of.
Preferably, in S2: leavening is by maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium longum, short
Bifidobacterium, bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus acidophilus and Luo Yishi
Lactobacillus composition, and preferably strain is added in plain chocolate according to preset order and preset ratio.
Preferably, in S2, white granulated sugar is added and leavening specifically includes: S201: being added white granulated sugar in plain chocolate, inoculation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus after activation, in 33~35 DEG C of 2~5h of fermentation；
S202: being added maltodextrin and stirred evenly in the product that S1 is obtained, the lactobacillus reuteri after inoculation activation later, 22
~25 DEG C of 3~6h of fermentation；S203: lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, 35
~38 DEG C of 1~2h of fermentation；S204: bifidobacterium breve and lactobacillus acidophilus after inoculation activation, in 36~38 DEG C of 2~5h of fermentation.
Preferably, in leavening, the viable bacteria content of bifidobacterium lactis is (5~10) × 106Cfu/mL, bifidobacterium adolescentis
Viable bacteria content be (1~5) × 105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are (3~6) × 106Cfu/mL, thermophilic chain
The viable bacteria content of coccus is (2~3) × 105cfu/mL；The viable bacteria content of lactobacillus reuteri is (2~6) × 104Cfu/mL, wheat
The quality of bud dextrin accounts for the 0.5~5% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus is (2~5) × 105cfu/
ML, the viable bacteria content of bifidobacterium longum are (1~5) × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis be (5~10) ×
105cfu/mL；The viable bacteria content of bifidobacterium breve is (3~10) × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus be (5~
10)×105cfu/mL。
Preferably, in S2: in constant temperature incubation, temperature is 38~40 DEG C, and the time is 8~9h.
Preferably, in S3: the product after constant temperature incubation being carried out homogenization in homogenizer, and temperature is 50 DEG C~60
DEG C, the time is 20min~30min；And the product after homogeneous is preferably subjected to sterilization treatment.
Second aspect, the golden Rosa roxburghii Tratt Yoghourt that the method provided according to the present invention is prepared.
Above-mentioned technical proposal provided by the invention has the advantage that
(1) applicant is by careful studying discovery: Yoghourt of the present invention is main former so that fresh golden Rosa roxburghi Juice and fresh cow milk is concentrated
Material, is aided with beverage additive, adopts scientific method and develops the richer golden Rosa roxburghii Tratt wind of the uniqueness with strong milk of nutritional ingredient
New way is opened up in the lactic acid drink of taste, the development and utilization for golden Rosa roxburghii Tratt resource.By the comparison to Rosa roxburghii Tratt Yoghourt and common sour milk,
Although the cost of production Rosa roxburghii Tratt Yoghourt is more slightly higher than common sour milk, due to having unique nutritive value, healthcare function and a flavor
It is favored by people.Therefore, the market advantage that golden Rosa roxburghii Tratt Yoghourt provided by the invention has common sour milk incomparable, has wide
The wealthy prospect of marketing.
(2) in the golden Rosa roxburghii Tratt Yoghourt of the present invention golden Rosa roxburghii Tratt and Sweet tea addition, not only have the Yoghourt being prepared excellent
Relieving alcoholism and protecting liver, beautifying face and moistering lotion, clearing heat and eliminating phlegm, antifatigue, antitumor, blood pressure lowering, promote intestines peristalsis, prevention obesity and dynamic
Arteries and veins hardening and other effects, and the golden Rosa roxburghii Tratt Yoghourt being prepared has excellent stability, and placing for a long time is not in substance
It is precipitated or lamination, will not occur floating or sedimentation phenomenon.In addition, golden Rosa roxburghii Tratt Yoghourt of the invention has excellent antioxygen
The property changed, can enhance the immune function of body while improving antioxidant ability of organism.
Additional aspect and advantage of the invention will be set forth in part in the description, and will partially become from the following description
Obviously, or practice through the invention is recognized.
Specific embodiment
The embodiment of technical solution of the present invention will be described in detail below.Following embodiment is only used for clearer
Illustrate technical solution of the present invention, therefore be only used as example, and not intended to limit the protection scope of the present invention.
Experimental method in following embodiments is unless otherwise specified conventional method.Examination as used in the following examples
Material is tested, is to be commercially available from conventional reagent shop unless otherwise specified.Quantitative test in following embodiment, is all provided with
Three repeated experiments are set, data are the average value or mean+SD of three repeated experiments.
The streptococcus thermophilus (Streptococcus thermophilus) that the embodiment of the present invention and comparative example use, number
BNCC335885；Lactobacillus bulgaricus (Lactobacillus bulgaricus), number BNCC175954, bifidobacterium longum
(Bifidobacterium longum), number BNCC337084, bifidobacterium breve (Bifidobacterium breve) are compiled
Number BNCC185972, bifidobacterium adolescentis (Bifidobacterium adolescentis), number BNCC134301；Two qis are double
Qi bacillus (Bifidobacterium bifidum), number BNCC338464；Bifidobacterium infantis (Bifidobacterium
Infantis), number BNCC106767；Lactobacillus acidophilus (Lactobacillus acidophilus), number
BNCC185342；Lactobacillus reuteri (Lactobacillus reuteri), number BNCC192190, above-mentioned strain are purchased from
Biology is received in north.Bifidobacterium lactis is purchased from Hubei Yuancheng Saichuang Technology Co., Ltd., number 180-6266-6868.
The present invention provides a kind of preparation method of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, the golden Rosa roxburghi Juice of addition later, and 38~40 DEG C of constant temperature incubations 8~
9h.Wherein, the additional amount of each raw material component is in parts by weight, comprising: 80~150 parts by weight of plain chocolate, 7~8 weight of white granulated sugar
Part, 0.1~0.15 parts by weight of leavening, 8~10 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 33~35 DEG C of 2~5h of fermentation；S202:
Maltodextrin is added in the product that S1 is obtained and stirs evenly, the lactobacillus reuteri after inoculation activation later, at 22~25 DEG C
Ferment 3~6h；S203: lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, at 35~38 DEG C
Ferment 1~2h；S204: bifidobacterium breve and lactobacillus acidophilus after inoculation activation, in 36~38 DEG C of 2~5h of fermentation.Wherein, it sends out
In ferment agent, the viable bacteria content of bifidobacterium lactis is (5~10) × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis be (1~
5)×105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are (3~6) × 106The viable bacteria content of cfu/mL, streptococcus thermophilus is
(2~3) × 105cfu/mL；The viable bacteria content of lactobacillus reuteri is (2~6) × 104Cfu/mL, the quality of maltodextrin account for hair
The 0.5~5% of ferment agent total amount；The viable bacteria content of lactobacillus bulgaricus is (2~5) × 105Cfu/mL, the work of bifidobacterium longum
Bacterial content is (1~5) × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are (5~10) × 105cfu/mL；Short bifid bar
The viable bacteria content of bacterium is (3~10) × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are (5~10) × 105cfu/mL。
S3: the product that constant temperature incubation is obtained cools down after sterilizing in 50 DEG C~60 DEG C homogenization 20min~30min, it
After refrigerate, obtain golden Rosa roxburghii Tratt Yoghourt.
It is illustrated With reference to embodiment:
Embodiment one
The present embodiment provides a kind of preparation methods of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 40 DEG C of constant temperature incubation 8h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 150 parts by weight of plain chocolate, 7 parts by weight of white granulated sugar, 0.15 weight of leavening
Measure part, 8 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 35 DEG C of fermentation 2h；S202: it is obtained in S1
Maltodextrin is added in product and stirs evenly, the lactobacillus reuteri after inoculation activation later, in 25 DEG C of fermentation 3h；S203:
Lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, in 38 DEG C of fermentation 1h；S204: inoculation is lived
Bifidobacterium breve and lactobacillus acidophilus after change, in 38 DEG C of fermentation 2h.Wherein, in leavening, the viable bacteria content of bifidobacterium lactis
It is 10 × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis are 105Cfu/mL, the viable bacteria content of bifidobacterium bifidum is 6 ×
106Cfu/mL, the viable bacteria content of streptococcus thermophilus are 2 × 105cfu/mL；The viable bacteria content of lactobacillus reuteri be 6 ×
104Cfu/mL, the quality of maltodextrin account for the 0.5% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus be 5 ×
105Cfu/mL, the viable bacteria content of bifidobacterium longum are 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are 10 × 105cfu/
mL；The viable bacteria content of bifidobacterium breve is 3 × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are 10 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 60 DEG C of homogenization 20min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
Embodiment two
The present embodiment provides a kind of preparation methods of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 38 DEG C of constant temperature incubation 9h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 80 parts by weight of plain chocolate, 8 parts by weight of white granulated sugar, 0.1 weight of leavening
Part, 10 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 33 DEG C of fermentation 5h；S202: it is obtained in S1
Maltodextrin is added in product and stirs evenly, the lactobacillus reuteri after inoculation activation later, in 22 DEG C of fermentation 6h；S203:
Lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, in 35 DEG C of fermentation 2h；S204: inoculation is lived
Bifidobacterium breve and lactobacillus acidophilus after change, in 36 DEG C of fermentation 5h.Wherein, in leavening, the viable bacteria content of bifidobacterium lactis
It is 5 × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis are 5 × 105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are 3
×106Cfu/mL, the viable bacteria content of streptococcus thermophilus are 3 × 105cfu/mL；The viable bacteria content of lactobacillus reuteri be 2 ×
104Cfu/mL, the quality of maltodextrin account for the 5% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus is 2 × 105cfu/
ML, the viable bacteria content of bifidobacterium longum are 5 × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are 5 × 105cfu/mL；It is short
The viable bacteria content of Bifidobacterium is 10 × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are 5 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 50 DEG C of homogenization 30min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
Embodiment three
The present embodiment provides a kind of preparation methods of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 39 DEG C of constant temperature incubation 9h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 100 parts by weight of plain chocolate, 8 parts by weight of white granulated sugar, 0.1 weight of leavening
Part, 9 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 34 DEG C of fermentation 3h；S202: it is obtained in S1
Maltodextrin is added in product and stirs evenly, the lactobacillus reuteri after inoculation activation later, in 23 DEG C of fermentation 5h；S203:
Lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, in 36 DEG C of fermentation 2h；S204: inoculation is lived
Bifidobacterium breve and lactobacillus acidophilus after change, in 37 DEG C of fermentation 3h.Wherein, in leavening, the viable bacteria content of bifidobacterium lactis
It is 8 × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis are 2 × 105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are 5
×106Cfu/mL, the viable bacteria content of streptococcus thermophilus are 2 × 105cfu/mL；The viable bacteria content of lactobacillus reuteri be 3 ×
104Cfu/mL, the quality of maltodextrin account for the 3% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus is 3 × 105cfu/
ML, the viable bacteria content of bifidobacterium longum are 2 × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are 7 × 105cfu/mL；It is short
The viable bacteria content of Bifidobacterium is 5 × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are 8 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 55 DEG C of homogenization 25min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
In order to further highlight the advantage of preparation method provided by the invention, following comparative experiments is carried out；Comparison is real below
It tests and is all made of embodiment three as benchmark, carry out the variable experiment of relevant parameter on this basis.
Comparative example one
This comparative example provides a kind of preparation method of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 39 DEG C of constant temperature incubation 9h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 100 parts by weight of plain chocolate, 8 parts by weight of white granulated sugar, 0.1 weight of leavening
Part, 9 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, malt is added later
Dextrin, while being inoculated with the streptococcus thermophilus after activation, lactobacillus bulgaricus, bifidobacterium longum, bifidobacterium breve, newborn bifid bar
Bacterium, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus acidophilus and lactobacillus reuteri, 34 DEG C of fermentations
10h.Wherein, in leavening, the viable bacteria content of bifidobacterium lactis is 8 × 106The viable bacteria content of cfu/mL, bifidobacterium adolescentis is
2×105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are 5 × 106Cfu/mL, the viable bacteria content of streptococcus thermophilus is 2 ×
105cfu/mL；The viable bacteria content of lactobacillus reuteri is 3 × 104Cfu/mL, the quality of maltodextrin account for leavening total amount
3%；The viable bacteria content of lactobacillus bulgaricus is 3 × 105Cfu/mL, the viable bacteria content of bifidobacterium longum are 2 × 106Cfu/mL,
The viable bacteria content of bifidobacterium infantis is 7 × 105cfu/mL；The viable bacteria content of bifidobacterium breve is 5 × 104Cfu/mL, acidophilus cream
The viable bacteria content of bacillus is 8 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 55 DEG C of homogenization 25min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
Comparative example two
This comparative example provides a kind of preparation method of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 39 DEG C of constant temperature incubation 9h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 100 parts by weight of plain chocolate, 8 parts by weight of white granulated sugar, 0.1 weight of leavening
Part, 9 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 34 DEG C of fermentation 3h；S202: it is obtained in S1
Maltodextrin is added in product and stirs evenly；S203: lactobacillus bulgaricus, bifidobacterium longum and baby after inoculation activation
Bifidobacterium, in 36 DEG C of fermentation 2h；S204: bifidobacterium breve and lactobacillus acidophilus after inoculation activation, in 37 DEG C of fermentation 3h.Its
In, in leavening, the viable bacteria content of bifidobacterium lactis is 8 × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis is 2 ×
105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are 5 × 106Cfu/mL, the viable bacteria content of streptococcus thermophilus is 2 ×
105cfu/mL；The quality of maltodextrin accounts for the 3% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus is 3 × 105cfu/
ML, the viable bacteria content of bifidobacterium longum are 2 × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are 7 × 105cfu/mL；It is short
The viable bacteria content of Bifidobacterium is 5 × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are 8 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 55 DEG C of homogenization 25min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
Comparative example three
This comparative example provides a kind of preparation method of golden Rosa roxburghii Tratt Yoghourt, comprising the following steps:
S1: selecting fresh, mature, full golden Rosa roxburghii Tratt, will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeezes the juice later,
Product after juicing is stood to layering, is cooled down later, golden Rosa roxburghi Juice is obtained.
S2: being added white granulated sugar and leavening in plain chocolate, and golden Rosa roxburghi Juice, 39 DEG C of constant temperature incubation 9h are added later.Wherein,
The additional amount of each raw material component is in parts by weight, comprising: 100 parts by weight of plain chocolate, 8 parts by weight of white granulated sugar, 0.1 weight of leavening
Part, 9 parts by weight of golden Rosa roxburghi Juice.
Specifically, white granulated sugar is added and leavening includes: S201: white granulated sugar being added in plain chocolate, after inoculation activation
Bifidobacterium lactis, bifidobacterium adolescentis, bifidobacterium bifidum and streptococcus thermophilus, in 34 DEG C of fermentation 3h；S202: it is obtained in S1
Maltodextrin is added in product and stirs evenly, the lactobacillus reuteri after inoculation activation later, in 23 DEG C of fermentation 5h；S203:
Lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, in 36 DEG C of fermentation 2h；S204: inoculation is lived
Bifidobacterium breve and lactobacillus acidophilus after change, in 37 DEG C of fermentation 3h.Wherein, in leavening, the viable bacteria content of bifidobacterium lactis
It is 8 × 106Cfu/mL, the viable bacteria content of bifidobacterium adolescentis are 2 × 105Cfu/mL, the viable bacteria content of bifidobacterium bifidum are 5
×106Cfu/mL, the viable bacteria content of streptococcus thermophilus are 2 × 105cfu/mL；The viable bacteria content of lactobacillus reuteri be 3 ×
106Cfu/mL, the quality of maltodextrin account for the 3% of leavening total amount；The viable bacteria content of lactobacillus bulgaricus is 3 × 105cfu/
ML, the viable bacteria content of bifidobacterium longum are 2 × 106Cfu/mL, the viable bacteria content of bifidobacterium infantis are 7 × 105cfu/mL；It is short
The viable bacteria content of Bifidobacterium is 5 × 104Cfu/mL, the viable bacteria content of lactobacillus acidophilus are 8 × 105cfu/mL。
S3: the product that constant temperature incubation is obtained is in 55 DEG C of homogenization 25min, and cooling, refrigerates later, obtain gold after sterilizing
Rosa roxburghii Tratt Yoghourt.
In addition, the golden Rosa roxburghii Tratt Yoghourt that various embodiments of the present invention and comparative example are obtained, is commented by function assessment test come system
Its effect of valence:
One, the flavor and taste evaluation table of golden Rosa roxburghii Tratt Yoghourt
100 volunteers each embodiment and comparative example product of the present invention on probation is collected, uses the side of blank marking later
Formula is precipitated 4 indexs such as situation, mouthfeel and product customer satisfaction to the flavor of product, whey and carries out evaluation score, using hundred-mark system
Point system, score is higher, indicates the best features more close to product.Evaluation result is as shown in table 1 below.
The flavor and taste evaluation table of 1 gold medal Rosa roxburghii Tratt Yoghourt of table
Two, the clinical application efficacy assessments of golden Rosa roxburghii Tratt Yoghourt
1, beautifying face and moistering lotion effect: the effect of the beautifying face and moistering lotion after drinking golden Rosa roxburghii Tratt Yoghourt by pilot survey.Specific test
Are as follows: each embodiment chooses women 300 people of the range of age within the scope of 20~50 years old, is randomly divided into 6 groups, drinks golden thorn daily
Pears Yoghourt 10mL, after continuously drinking 30 days, according to following table statistics skin improve situation, and calculate efficient %=efficiently individual quantity/
Total number of persons × 100%, wherein efficiently individual quantity includes effective number and has minor effect number.
2, clearing heat and eliminating phlegm effect: each embodiment chooses 300 people of crowd of the range of age easy raw phlegm of getting angry at 30~55 years old,
6 groups (every group of men and women accounts for half) are randomly divided into, one bottle of golden Rosa roxburghii Tratt Yoghourt 10mL is drunk daily, continuously drinks 30 days, record ginseng
The improvement situation for adding the raw phlegm of experimenter's excessive internal heat, calculates effective percentage, and life phlegm symptoms last of getting angry improves 30h and is denoted as effectively, effectively
Rate %=efficiently individual quantity/total number of persons × 100%.Test result is as shown in table 2 below.
The clinical application efficacy assessments table of 2 gold medal Rosa roxburghii Tratt Yoghourt of table
By above-mentioned test it can be found that there is gold Rosa roxburghii Tratt Yoghourt provided by the invention beautifying face and moistering lotion effect and clearing heat and eliminating phlegm to imitate
Fruit.
Certainly, prepared by the case where being enumerated in addition to embodiment one to embodiment three, the weight percent of other raw material components
Each condition and parameter in journey etc. are also possible.
Yoghourt of the present invention is aided with beverage additive, has adopted science so that fresh golden Rosa roxburghi Juice and fresh cow milk is concentrated as primary raw material
Method develops the lactic acid drink of the richer golden Rosa roxburghii Tratt flavor of the uniqueness with strong milk of nutritional ingredient, for golden Rosa roxburghii Tratt resource
Open up new way.By the comparison to Rosa roxburghii Tratt Yoghourt and common sour milk, although the cost of production Rosa roxburghii Tratt Yoghourt is than general
Logical Yoghourt is slightly higher, but is favored by people due to having unique nutritive value, healthcare function and flavor.Therefore, the present invention mentions
The market advantage that the golden Rosa roxburghii Tratt Yoghourt supplied has common sour milk incomparable, has a vast market development prospect.
In the description of this specification, it is to be understood that reference term " one embodiment ", " is shown " some embodiments "
The description of example ", " specific example " or " some examples " etc. mean specific features described in conjunction with this embodiment or example, structure,
Material or feature are included at least one embodiment or example of the invention.In the present specification, above-mentioned term is shown
The statement of meaning property is necessarily directed to identical embodiment or example.Moreover, specific features, structure, material or the spy of description
Point may be combined in any suitable manner in any one or more of the embodiments or examples.In addition, without conflicting with each other,
Those skilled in the art can be by different embodiments or examples described in this specification and different embodiments or examples
Feature is combined.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, modifies, replacement and variant.
Claims (9)
1. a kind of preparation method of gold Rosa roxburghii Tratt Yoghourt, which comprises the following steps:
S1: will be sliced after the cleaning of golden Rosa roxburghii Tratt, peeling, deseeding, squeeze the juice later, the product after the juicing is stood to layering, it
After cool down, obtain golden Rosa roxburghi Juice；
S2: being added white granulated sugar and leavening in plain chocolate, and the golden Rosa roxburghi Juice, constant temperature incubation preset time are added later；Its
In, the additional amount of each raw material component is in parts by weight, comprising: 80~150 parts by weight of plain chocolate, 7~8 parts by weight of white granulated sugar, hair
0.1~0.15 parts by weight of ferment agent, 8~10 parts by weight of golden Rosa roxburghi Juice；
S3: the product that the constant temperature incubation is obtained carries out homogenization, refrigerates after cooling, obtains the golden Rosa roxburghii Tratt Yoghourt.
2. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 1, it is characterised in that:
In the S1:
Fresh, mature, full golden Rosa roxburghii Tratt is selected to use as raw material.
3. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 1, it is characterised in that:
In the S2:
The leavening includes maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium longum, bifidobacterium breve, cream
In Bifidobacterium, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus acidophilus and lactobacillus reuteri
It is one or more.
4. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 3, it is characterised in that:
In the S2:
The leavening is double by maltodextrin, streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium longum, bifidobacterium breve, cream
Discrimination bacillus, bifidobacterium adolescentis, bifidobacterium bifidum, bifidobacterium infantis, lactobacillus acidophilus and lactobacillus reuteri composition, and
It is preferred that strain is added in plain chocolate according to preset order and preset ratio.
5. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 3, it is characterised in that:
In the S2, the addition white granulated sugar and leavening are specifically included:
S201: being added white granulated sugar in plain chocolate, the double qi bars of bifidobacterium lactis, bifidobacterium adolescentis, two qis after inoculation activation
Bacterium and streptococcus thermophilus, in 33~35 DEG C of 2~5h of fermentation；
S202: being added maltodextrin and stirred evenly in the product that the S1 is obtained, the Luo Yishi cream after inoculation activation later
Bacillus, in 22~25 DEG C of 3~6h of fermentation；
S203: lactobacillus bulgaricus, bifidobacterium longum and bifidobacterium infantis after inoculation activation, in 35~38 DEG C of fermentations 1
~2h；
S204: bifidobacterium breve and lactobacillus acidophilus after inoculation activation, in 36~38 DEG C of 2~5h of fermentation.
6. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 5, it is characterised in that:
In the leavening,
The viable bacteria content of the bifidobacterium lactis is (5~10) × 106The viable bacteria content of cfu/mL, the bifidobacterium adolescentis is
(1~5) × 105Cfu/mL, the viable bacteria content of the bifidobacterium bifidum are (3~6) × 106Cfu/mL, the streptococcus thermophilus
Viable bacteria content be (2~3) × 105cfu/mL；The viable bacteria content of the lactobacillus reuteri is (2~6) × 104Cfu/mL, institute
The quality for stating maltodextrin accounts for the 0.5~5% of leavening total amount；The viable bacteria content of the lactobacillus bulgaricus be (2~5) ×
105Cfu/mL, the viable bacteria content of the bifidobacterium longum are (1~5) × 106The viable bacteria of cfu/mL, the bifidobacterium infantis contain
Amount is (5~10) × 105cfu/mL；The viable bacteria content of the bifidobacterium breve is (3~10) × 104Cfu/mL, the acidophilus cream
The viable bacteria content of bacillus is (5~10) × 105cfu/mL。
7. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 5, it is characterised in that:
In the S2:
In the constant temperature incubation, temperature is 38~40 DEG C, and the time is 8~9h.
8. the preparation method of gold Rosa roxburghii Tratt Yoghourt according to claim 1, it is characterised in that:
In the S3:
Product after the constant temperature incubation is subjected to homogenization in homogenizer, and temperature is 50 DEG C~60 DEG C, the time is
20min~30min；And the product after homogeneous is preferably subjected to sterilization treatment.
9. the golden Rosa roxburghii Tratt Yoghourt that any one the method is prepared according to claim 1~8.
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