Dragon fruit health-care yoghourt dissolving bean and preparation method thereof
阅读说明：本技术 火龙果康养酸奶溶豆及其制备方法 (Dragon fruit health-care yoghourt dissolving bean and preparation method thereof ) 是由 王军 郑云龙 张家如 程新月 孙博 张双骞 蒋保民 于 2019-11-29 设计创作，主要内容包括：本发明公开了一种火龙果康养酸奶溶豆及其制备方法,它的原料按照重量份数比计包括20～30份的海藻糖、100～120份的脱脂奶粉、10～20份的乳清粉、25～30份的氧化羟丙基淀粉、5～8份的紫薯淀粉、1～2份的双歧杆菌、5～8份的火龙果粉、5～8份的核桃粉、1～2份的酵母β-葡聚糖、1～2份的低聚半乳糖、1～2份的低脂果胶、50～100份的乙酰化二淀粉磷酸酯、1～5份的单双甘油脂肪酸、20～30份的罗汉果多糖和10～20份的白砂糖。本发明首次将本发明首次将火龙果、核桃仁和罗汉果同时用于制作酸奶溶豆,使得产品营养成分,且具有抗氧化、抗癌、提高免疫、抗病毒、养颜美容、促进大脑记忆、增长智力、降血糖、降血脂、抗衰老等许多保健功能。(The invention discloses dragon fruit health-care yoghourt dissolving beans and a preparation method thereof, and the dragon fruit health-care yoghourt dissolving beans comprise, by weight, 20-30 parts of trehalose, 100-120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of oxidized hydroxypropyl starch, 5-8 parts of purple sweet potato starch, 1-2 parts of bifidobacteria, 5-8 parts of dragon fruit powder, 5-8 parts of walnut powder, 1-2 parts of yeast β -glucan, 1-2 parts of galacto-oligosaccharide, 1-2 parts of low-fat pectin, 50-100 parts of acetylated distarch phosphate, 1-5 parts of monoglyceride and diglyceride fatty acid, 20-30 parts of momordica grosvenori polysaccharide and 10-20 parts of white granulated sugar.)
1. The pitaya health-care yoghourt dissolving bean is characterized by comprising, by weight, 20-30 parts of trehalose, 100-120 parts of skim milk powder, 10-20 parts of whey powder, 25-30 parts of oxidized hydroxypropyl starch, 5-8 parts of purple sweet potato starch, 1-2 parts of bifidobacteria, 5-8 parts of pitaya powder, 5-8 parts of walnut powder, 1-2 parts of yeast β -glucan, 1-2 parts of galacto-oligosaccharide, 1-2 parts of low-fat pectin, 50-100 parts of acetylated distarch phosphate, 1-5 parts of mono-diglycerol fatty acid, 20-30 parts of momordica grosvenori polysaccharide and 10-20 parts of white granulated sugar.
2. The dragon fruit health-preserving yogurt dissolving bean as claimed in claim 1, which is characterized in that: the dragon fruit powder is red-core dragon fruit powder.
3. The dragon fruit health-preserving yoghourt dissolving bean as claimed in claim 2, characterized in that the raw materials comprise, by weight, 28 parts of trehalose, 10 parts of skim milk powder, 14 parts of whey powder, 26 parts of oxidized hydroxypropyl starch, 6 parts of purple sweet potato starch, 1 part of bifidobacterium, 6 parts of red-heart dragon fruit powder, 7 parts of walnut powder, 2 parts of yeast β -glucan, 1 part of galacto-oligosaccharide, 1 part of low-fat pectin, 60 parts of acetylated distarch phosphate, 4 parts of mono-diglycerol fatty acid, 22 parts of momordica grosvenori polysaccharide and 10 parts of white granulated sugar.
4. The dragon fruit health-preserving yogurt dissolving bean according to claim 1, 2 or 3, characterized in that: the shape of the dragon fruit health-care yoghourt dissolving bean is selected from an love heart shape, a spherical shape and a strawberry shape.
5. A preparation method of the dragon fruit health-preserving yoghourt dissolving bean as claimed in claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
1) preparing dragon fruit powder:
cleaning and peeling red-heart pitaya, squeezing pulp, concentrating the pulp and fruit juice under high pressure, freeze-drying, crushing to obtain powder, and treating with microwaves for 10-15 min to obtain pitaya powder for later use;
2) preparing walnut powder:
soaking walnut kernels in hydrochloric acid water for 1-3 h, draining, drying, crushing, sieving with a 200-mesh sieve, and performing infrared heating treatment for 30-45 min to obtain walnut powder for later use;
3) preparing momordica grosvenori polysaccharide:
a. crushing and drying momordica grosvenori to obtain momordica grosvenori powder;
b. mixing the momordica grosvenori powder with water according to the mass-to-volume ratio of 1: 100-200 g/mL, soaking for 10-12 hours at the temperature of 40-50 ℃, filtering, concentrating the filtrate, drying and crushing to obtain momordica grosvenori polysaccharide;
4) weighing:
weighing 20-30 parts of trehalose, 100-120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of oxidized hydroxypropyl starch, 5-8 parts of purple sweet potato starch, 1-2 parts of bifidobacteria, 5-8 parts of dragon fruit powder, 5-8 parts of walnut powder, 1-2 parts of yeast β -glucan, 1-2 parts of galacto-oligosaccharide, 1-2 parts of low-fat pectin, 50-100 parts of acetylated distarch phosphate, 1-5 parts of mono-diglycerol fatty acid, 20-30 parts of momordica grosvenori polysaccharide and 10-20 parts of white granulated sugar in parts by weight for later use;
5) mixing: putting the weighed trehalose, the skimmed milk powder, the whey powder, the oxidized hydroxypropyl starch and the bifidobacteria into a proportioning cylinder, and adding water for uniformly mixing;
6) preheating: heating the mixed ingredients to 65-80 ℃, and then filtering;
7) homogenizing: homogenizing the prepared materials at 65 deg.C under 20 MPa;
8) and (3) sterilization: heating the homogenized material for sterilization, wherein the sterilization condition is 90-95 ℃ for 5-10 minutes;
9) cooling and inoculating: cooling to 45 ℃ after sterilization, and adding fermentation powder;
10) fermentation: putting the inoculated semi-finished product into a container at 43 ℃ for fermentation for 8h, taking out the semi-finished product after the acidity reaches 70 DEG T, cooling the semi-finished product to room temperature for 20 minutes, transferring the semi-finished product into a refrigerator at 4 ℃ for refrigeration, and fermenting the semi-finished product for about 12 h;
11) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, heating a mixed material consisting of water, purple sweet potato starch, walnut powder, galacto-oligosaccharide, low-fat pectin, oxidized hydroxypropyl starch, acetylated distarch phosphate and mono-diglycerol fatty acid in a water bath to gelatinize the starch, slowly adding the gelatinized starch into the yoghourt according to the proportion of 45: 55 after uniformly stirring, and uniformly stirring for later use;
12) adding, namely adding dragon fruit powder, momordica grosvenori polysaccharide, white granulated sugar and yeast β -glucan into the mixed material, and uniformly stirring for later use;
13) freezing: the uniformly mixed materials are frozen to change the mixed liquid into a semi-solid product, so that the product is convenient to form;
14) quick freezing: quickly freezing and shaping the molded product at-80 ℃ for 2-3 hours;
15) paving a tray: putting the frozen yoghurt into a stainless steel plate one by one;
16) and (3) freeze drying: placing the stainless steel disc in a freezing chamber of a freeze dryer, and performing pre-freezing, sublimation drying and re-drying processes to obtain dry solid yogurt;
17) packaging: weighing and packaging the prepared finished product to obtain the pitaya health-care yoghourt dissolving bean.
6. The preparation method of the dragon fruit health-preserving yogurt dissolving bean according to claim 5, which is characterized by comprising the following steps: in the step 1), the microwave treatment temperature is 40-60 ℃.
7. The preparation method of the dragon fruit health-preserving yogurt dissolving bean according to claim 5, which is characterized by comprising the following steps: in the step 3), the momordica grosvenori is screened by a pharmacopeia sieve of 40 meshes after being crushed.
Technical Field
The invention relates to the technical field of food, and particularly relates to dragon fruit health-preserving yogurt dissolving beans and a preparation method thereof.
Background
The yoghourt is popular with consumers due to unique flavor and rich nutrition. In China, the yoghourt consumption market is increased by more than 30% every year, and people get away from the world. With the increase in the level of life and consumption ability, consumers are pursuing not only the taste of yogurt but also the functionalization. At present, most of yoghourt products in the market are in solidification type, stirring type and fruit flavor type added with various auxiliary materials such as fruit juice, jam and the like, the yoghourt products are single in eating method and short in quality guarantee period, and most of yoghourt is single in additive type, so that the yoghourt products are single in nutrient content, and the requirements of health and health maintenance of consumers can not be well met. Although the yoghourt is made into the yoghourt dissolving bean, the problem that the eating method is single is solved, and the quality guarantee period of the yoghourt is prolonged. However, the fruit yogurt is difficult to prepare into solid dissolved beans due to the existence of the fruit flesh, and meanwhile, the mouthfeel of the yogurt can be kept.
The dragon fruit and the walnut kernel are rich in nutrient components, and the momordica grosvenori is rich in polysaccharide compounds and can be used as a sweetening agent of food. The dragon fruit, the walnut kernel and the momordica grosvenori are used for preparing the yoghourt dissolving beans at the same time, so that the nutrition of the product can be enriched, and meanwhile, the product has multiple health-care effects. However, the walnut kernel has more grease, the dragon fruit in the product makes the bean-dissolving product difficult to form, and no yoghourt bean-dissolving product containing the walnut kernel and the dragon fruit is available in the market at present. Therefore, the development of the dragon fruit, walnut kernel and fructus momordicae simultaneously has great market prospect.
Disclosure of Invention
The invention aims to overcome the problems of single function and insufficient health-care effect of the existing yoghourt bean-dissolving product and the defect that the bean-dissolving product is difficult to form due to more grease of walnut kernels and dragon meat fruits, and provides a dragon fruit health-care yoghourt bean-dissolving product and a preparation method thereof.
In order to achieve the purpose, the dragon fruit health-preserving yoghourt dissolving bean comprises, by weight, 20-30 parts of trehalose, 100-120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of oxidized hydroxypropyl starch, 5-8 parts of purple sweet potato starch, 1-2 parts of bifidobacteria, 5-8 parts of dragon fruit powder, 5-8 parts of walnut powder, 1-2 parts of yeast β -glucan, 1-2 parts of galactooligosaccharide, 1-2 parts of low-fat pectin, 50-100 parts of acetylated distarch phosphate, 1-5 parts of mono-diglycerol fatty acid, 20-30 parts of momordica grosvenori polysaccharide and 10-20 parts of white granulated sugar.
Furthermore, the dragon fruit powder is red-core dragon fruit powder.
The raw materials of the beverage comprise, by weight, 28 parts of trehalose, 10 parts of skim milk powder, 14 parts of whey powder, 26 parts of oxidized hydroxypropyl starch, 6 parts of purple sweet potato starch, 1 part of bifidobacterium, 6 parts of red heart pitaya powder, 7 parts of walnut powder, 2 parts of yeast β -glucan, 1 part of galactooligosaccharide, 1 part of low-fat pectin, 60 parts of acetylated distarch phosphate, 4 parts of monoglyceride and diglyceride fatty acid, 22 parts of momordica grosvenori polysaccharide and 10 parts of white granulated sugar.
Still further, the shape of the dragon fruit health care yoghurt bean curd is selected from an love heart shape, a spherical shape and a strawberry shape.
The invention also provides a preparation method of the pitaya health-preserving yoghourt dissolving bean, which comprises the following steps:
1) preparing dragon fruit powder:
cleaning and peeling red-heart pitaya, squeezing pulp, concentrating the pulp and fruit juice under high pressure, freeze-drying, crushing to obtain powder, and treating with microwaves for 10-15 min to obtain pitaya powder for later use;
2) preparing walnut powder:
soaking walnut kernels in hydrochloric acid water for 1-3 h, draining, drying, crushing, sieving with a 200-mesh sieve, and performing infrared heating treatment for 30-45 min to obtain walnut powder for later use;
3) preparing momordica grosvenori polysaccharide:
a. crushing and drying momordica grosvenori to obtain momordica grosvenori powder;
a. crushing and drying momordica grosvenori to obtain momordica grosvenori powder;
b. mixing the momordica grosvenori powder with water according to the mass-to-volume ratio of 1: 100-200 g/mL, soaking for 10-12 hours at the temperature of 40-50 ℃, filtering, concentrating the filtrate, drying and crushing to obtain momordica grosvenori polysaccharide;
4) weighing:
weighing 20-30 parts of trehalose, 100-120 parts of skimmed milk powder, 10-20 parts of whey powder, 25-30 parts of oxidized hydroxypropyl starch, 5-8 parts of purple sweet potato starch, 1-2 parts of bifidobacteria, 5-8 parts of dragon fruit powder, 5-8 parts of walnut powder, 1-2 parts of yeast β -glucan, 1-2 parts of galacto-oligosaccharide, 1-2 parts of low-fat pectin, 50-100 parts of acetylated distarch phosphate, 1-5 parts of mono-diglycerol fatty acid, 20-30 parts of momordica grosvenori polysaccharide and 10-20 parts of white granulated sugar in parts by weight for later use;
5) mixing: putting the weighed trehalose, the skimmed milk powder, the whey powder, the oxidized hydroxypropyl starch and the bifidobacteria into a proportioning cylinder, and adding water for uniformly mixing;
6) preheating: heating the mixed ingredients to 65-80 ℃, and then filtering;
7) homogenizing: homogenizing the prepared materials at 65 deg.C under 20 MPa;
8) and (3) sterilization: heating the homogenized material for sterilization, wherein the sterilization condition is 90-95 ℃ for 5-10 minutes;
9) cooling and inoculating: cooling to 45 ℃ after sterilization, and adding fermentation powder;
10) fermentation: putting the inoculated semi-finished product into a container at 43 ℃ for fermentation for 8h, taking out the semi-finished product after the acidity reaches 70 DEG T, cooling the semi-finished product to room temperature for 20 minutes, transferring the semi-finished product into a refrigerator at 4 ℃ for refrigeration, and fermenting the semi-finished product for about 12 h;
11) mixing and emulsifying: stirring and demulsifying fermented and aged yoghourt, heating a mixed material consisting of water, purple sweet potato starch, walnut powder, galacto-oligosaccharide, low-fat pectin, oxidized hydroxypropyl starch, acetylated distarch phosphate and mono-diglycerol fatty acid in a water bath to gelatinize the starch, slowly adding the gelatinized starch into the yoghourt according to the proportion of 45: 55 after uniformly stirring, and uniformly stirring for later use;
12) adding, namely adding dragon fruit powder, momordica grosvenori polysaccharide, white granulated sugar and yeast β -glucan into the mixed material, and uniformly stirring for later use;
13) freezing: the uniformly mixed materials are frozen to change the mixed liquid into a semi-solid product, so that the product is convenient to form;
14) quick freezing: quickly freezing and shaping the molded product at-80 ℃ for 2-3 hours;
15) paving a tray: putting the frozen yoghurt into a stainless steel plate one by one;
16) and (3) freeze drying: placing the stainless steel disc in a freezing chamber of a freeze dryer, and performing pre-freezing, sublimation drying and re-drying processes to obtain dry solid yogurt;
17) packaging: weighing and packaging the prepared finished product to obtain the pitaya health-care yoghourt dissolving bean.
Preferably, in the step 1), the microwave treatment temperature is 40-60 ℃.
Preferably, in the step 3), the momordica grosvenori is sieved by a 40-mesh pharmacopoeia sieve after being crushed.
The principle of the raw material selection of the invention is as follows:
1. the pitaya is rich in saccharides, organic acids, amino acids, vitamins, mineral substances and dietary fibers, and also contains plant albumin, anthocyanin, phytosterol, flavonoid and the like which are few in common fruits, so that the pitaya has high nutritive value, and also has various effects of detoxifying, expelling toxin, reducing blood pressure, relieving constipation, preventing colon cancer and the like.
2. The walnut kernel is rich in protein, carbohydrate, dietary fiber, mineral substances, vitamins and other components, has complete amino acid types, and has various health-care effects of resisting oxidation, beautifying, promoting brain memory, increasing intelligence, promoting calcium ion absorption and the like.
3. The fructus Siraitiae Grosvenorii is rich in polysaccharide compounds, which not only can be used as natural sweetener, but also has many biological activities of resisting cancer, enhancing immunity, resisting virus, resisting inflammation, reducing blood sugar, reducing blood lipid, resisting oxidation, resisting aging, and promoting fracture healing.
The invention has the beneficial effects that:
(1) the dragon fruit, the walnut kernel and the momordica grosvenori are simultaneously used for preparing the yoghourt dissolving bean for the first time, so that various nutritional ingredients such as protein, lipid, cellulose, vitamins, amino acids, mineral elements and the like cannot be provided for the yoghourt dissolving bean, and meanwhile, the product has a plurality of health care functions of resisting oxidation and cancer, improving immunity and virus, beautifying, promoting brain memory, increasing intelligence, reducing blood sugar, blood fat and aging and the like.
(2) The invention utilizes the trehalose and the maltose syrup to replace the traditional white granulated sugar, reduces the heat of the product and meets the consumption requirement of low calorie of the current consumers.
(3) The yeast β -glucan added in the invention has the function of enhancing the immunity of human bodies.
(4) The invention utilizes the vacuum freeze drying technology, retains the probiotics in the yoghourt product, prolongs the yoghourt storage time and improves the yoghourt taste.
(5) The invention creatively discovers that the influence of walnut kernels on product forming can be effectively solved by adding a proper amount of purple sweet potato starch and carrying out infrared treatment on the walnut kernels, so that the walnut kernels can be prepared into different shapes.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.