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Preparation method of Stachys floridana yoghourt

A technology for silver bars and yogurt, which is applied in the field of food processing, can solve the problems of low silver bar content, complicated processing technology of silver bar yogurt, etc., and achieves the effects of uniform color, low cost and increased cost.

Inactive Publication Date: 2012-07-11
HENAN UNIV OF SCI & TECH
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of cumbersome processing technology and low silver bar content in the existing silver bar yoghurt, the invention provides a preparation method of silver bar yoghurt

Method used

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Embodiment Construction

[0021] A method for preparing silver bar yoghurt, comprising the following steps:

[0022] 1) Mix whole milk powder and water at a weight ratio of 13:87 as a medium, place the medium in a high-pressure steam sterilizer at 121°C for 15 minutes, and after the sterilization is completed and cooled to 45°C, Insert 2% of the culture medium volume fully activated strains in the ultra-clean workbench in an aseptic manner, after mixing evenly, put them into a constant temperature incubator for fermentation at 42°C, and transfer the fermentation culture until the culture medium is solidified for 2~5 Store in a refrigerator at ℃, and then expand the culture once to obtain a mother starter, which will be used for later use;

[0023] The strain is a mixed strain composed of Lactobacillus bulgaricus and Streptococcus thermophilus of equal volume;

[0024] 2) Mix whole milk powder and water at a ratio of 13:87 by weight as a medium, sterilize at 105°C for 10 minutes, then cool to 45°C, add...

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Abstract

The invention relates to a preparation method of Stachys floridana yoghourt. The preparation method comprises the following steps: mixing water and whole milk powder, then inoculating a mixed strain formed by Lactobacillus bulgaricus and Streptococcus thermophilus, and fermenting to prepare a mother leavening agent; inoculating the mother culture in a culture medium formed by the water and the whole milk powder, and fermenting to prepare a working leavening agent; and adding water, sugar and Stachys floridana juice to the milk, mixing and sterilizing, then inoculating the work leavening agent, and fermenting to prepare a finished product. The Stachys floridona yoghourt obtained by the invention has the acidity of 85 degree T, uniform light yellow, delicate character, unique lactobacillus fermentation flavor of yoghourt, light Stachys floridana fragrance, delicious sour and sweet tastes, delicateness and softness and health-care functions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing silver bar yoghurt. Background technique [0002] Silver bars are a specialty of Yanshi City, Henan Province. Yanshi silver bars are white and tender, crisp and refreshing, and have the functions of removing greasy, refreshing, and increasing appetite. It is a famous cold dish on various banquets. According to laboratory tests, silver bars are rich in sugars, phenols, vitamin C, crude protein, amino acids, organic acids and other substances, which have unique effects of softening blood vessels, reducing blood concentration, and improving blood circulation. Yanshi silver bars are famous for their bright white, dense texture, long and crisp joints, no peculiar smell, and sweet and delicious taste. According to "Yanshi County Chronicles", it has become a famous product during the Hongzhi period of the Ming Dynasty. The silver bars produced in Yanshi City The c...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 唐浩国魏晓霞姚红娟包浩哲张慧芸贺家亮肖枫王彦龙郭咪咪陈俊亮刘丽莉梁华
Owner HENAN UNIV OF SCI & TECH
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