阅读说明：本技术 一种具有安睡作用的酸奶及其制备方法 (Yoghourt with sleep-improving effect and preparation method thereof ) 是由 巩东营 李志国 邓鹏� 于 2019-11-22 设计创作，主要内容包括：本发明属于食品制备技术领域,具体涉及一种利用花生蔓制备的具有安睡作用的酸奶及其制备方法。该酸奶具体为：牛奶80-100份、花生蔓10-12份、海鲜菇超微粉3-5份、白砂糖10-15份、甘草酸0.015-0.02份、半胱氨酸0.01-0.012份、调味剂0.01-0.03份、乳酸菌4-6份。本发明提供的酸奶,花生蔓汁加入量增多,且利用花生蔓和海鲜菇粉复配后,通过加入复合酶进行分段酶解,能够使得制备的酸奶无苦涩味,具有清香味,无其他异杂味,且显著降低酸奶在货架期内发生的酸度升高,活菌数量下降,提高了乳酸菌的稳定性,具有一定的安睡功效,且货架期内,无乳清析出,组织均匀、致密,制备的酸奶持水性好。(The invention belongs to the technical field of food preparation, and particularly relates to yoghourt with a sleep-improving effect and prepared by utilizing peanut vines and a preparation method thereof. The yoghourt specifically comprises the following components: 80-100 parts of milk, 10-12 parts of peanut vine, 3-5 parts of hypsizygus marmoreus superfine powder, 10-15 parts of white granulated sugar, 0.015-0.02 part of glycyrrhizic acid, 0.01-0.012 part of cysteine, 0.01-0.03 part of flavoring agent and 4-6 parts of lactic acid bacteria. According to the yoghourt provided by the invention, the added amount of the peanut vine juice is increased, and after the peanut vine and the seafood mushroom powder are compounded, the compound enzyme is added for segmented enzymolysis, so that the prepared yoghourt has no bitter taste, has fresh fragrance and no other foreign flavor, the acidity rise of the yoghourt in the shelf life is obviously reduced, the number of viable bacteria is reduced, the stability of lactic acid bacteria is improved, the yoghourt has a certain sleep-promoting effect, no whey is separated out in the shelf life, the tissue is uniform and compact, and the prepared yoghourt has good water holding capacity.)

1. The yoghourt with the effect of reposing is characterized by being prepared from the following raw materials: 80-100 parts of milk, 10-12 parts of peanut vine, 3-5 parts of hypsizygus marmoreus superfine powder, 10-15 parts of white granulated sugar, 0.015-0.02 part of glycyrrhizic acid, 0.01-0.012 part of cysteine, 0.01-0.03 part of flavoring agent and 4-6 parts of lactic acid bacteria.

2. The yogurt of claim 1, wherein the flavoring agent is citric acid, sodium pyrophosphate and calcium citrate in a mass ratio of 2: 0.1: 1.

3. A method of preparing yoghurt as claimed in claim 1 or 2, comprising the steps of:

(1) selecting fresh peanut vines without diseases and insect pests, blanching at 70-80 ℃ for 3-5min, cutting the blanched peanut vines into segments, adding ice water with the volume 5-6 times that of the segments and hypsizygus marmoreus superfine powder, homogenizing for 8-10min, performing enzymolysis liquefaction on homogenate, filtering and removing slag by using non-woven fabrics, adding a flavoring agent, glycyrrhizic acid and cysteine into filtrate, and uniformly mixing to obtain peanut vine juice;

(2) mixing peanut vine juice with milk and white granulated sugar, sterilizing and cooling the mixed solution;

(3) and (3) after cooling, inoculating lactic acid bacteria into the mixed solution, fermenting until the acidity is 70-80 DEG T, and taking out to obtain the lactobacillus fermented milk.

4. The preparation method according to claim 3, wherein in the step (1), the enzymatic liquefaction specifically comprises the following steps: firstly, adding neutral protease into the homogenate for enzymolysis for 20-30 min; adding cellulase for enzymolysis for 20-30 min; finally adding pectinase for enzymolysis for 20-30 min.

5. The preparation method according to claim 4, wherein the neutral protease is added in an amount of 1-2% by mass of the homogenate; the addition amount of the cellulase accounts for 0.1 to 0.2 percent of the mass of the homogenate; the addition amount of the pectinase accounts for 0.1-0.2% of the mass of the homogenate.

6. The method according to any one of claims 3 to 5, wherein the fermentation in step (3) is carried out at 42 ± 2 ℃ for 3 to 4 hours.

Technical Field

The invention belongs to the technical field of food preparation, and particularly relates to yoghourt with a sleep-improving effect and prepared by utilizing peanut vines and a preparation method thereof.

Background

Peanut (Arachis Hypogaea L.) is also called peanut, one of leguminous plants, and is a main vegetable oil and vegetable protein resource. Peanuts are produced in China in a high-abundance mode, peanut vines are used as main production byproducts of the peanuts, the peanut vines contain about 12% of crude protein, 7% of digestible protein, about 2% of crude fat, about 46.8% of carbohydrate and other trace elements, and the peanut vines have great development potential. As a world large country for peanut production, the annual output of peanut vines in China reaches 2700-.

Peanut vines are stems and leaves of peanut plants, are folk Chinese herbal medicines, are recorded with relevant effects in Yunnan materia medica, Fujian medicine and Zhejiang medicinal plant, and have the effects of tranquilizing, improving sleep, lowering blood pressure, stopping bleeding and cooling blood. The peanut vines contain more proteins, dietary fibers, chlorophyll and the like, and also contain rich functional active ingredients such as flavonoids, saponins, vitamins and the like, so that the peanut vines can be developed into food with a health-care function, not only can waste be changed into valuable, but also the economic benefit is considerable. During the storage period of the yoghourt prepared by lactic acid fermentation, the problems of acid after the yoghourt and the number of viable bacteria are extremely easy to decrease due to the change of the external environment and the temperature. At present, no record exists about preparing peanut vines into yoghourt.

Disclosure of Invention

Aiming at the existing market blank, the invention provides the yoghourt with the sleep-improving function.

The invention also provides a preparation method of the yoghourt with the effect of improving sleep.

The technical scheme adopted by the invention for realizing the purpose is as follows:

the invention provides yoghourt with a sleep-improving effect, which is prepared from the following raw materials: 80-100 parts of milk, 10-12 parts of peanut vine, 3-5 parts of hypsizygus marmoreus superfine powder, 10-15 parts of white granulated sugar, 0.015-0.02 part of glycyrrhizic acid, 0.01-0.012 part of cysteine, 0.01-0.03 part of flavoring agent and 4-6 parts of lactic acid bacteria.

Further, the flavoring agent is citric acid, sodium pyrophosphate and calcium citrate according to a mass ratio of 2: 0.1: 1.

The invention also provides a preparation method of the yoghourt, which is characterized by comprising the following steps:

(1) selecting fresh peanut vines without diseases and insect pests, blanching at 70-80 ℃ for 3-5min, cutting the blanched peanut vines into segments, adding ice water with the volume 5-6 times that of the segments and hypsizygus marmoreus superfine powder, homogenizing for 8-10min, performing enzymolysis liquefaction on homogenate, filtering and removing slag by using non-woven fabrics, adding a flavoring agent, glycyrrhizic acid and cysteine into filtrate, and uniformly mixing to obtain peanut vine juice;

(2) mixing peanut vine juice with milk and white granulated sugar, sterilizing and cooling the mixed solution;

(3) and (3) after cooling, inoculating lactic acid bacteria into the mixed solution, fermenting until the acidity is 70-80 DEG T, and taking out to obtain the lactobacillus fermented milk.

Further, in the step (1), the specific process of the enzymolysis liquefaction is as follows: firstly, adding neutral protease into the homogenate for enzymolysis for 20-30 min; adding cellulase for enzymolysis for 20-30 min; finally adding pectinase for enzymolysis for 20-30 min.

Further, the addition amount of the neutral protease accounts for 1-2% of the mass of the homogenate; the addition amount of the cellulase accounts for 0.1 to 0.2 percent of the mass of the homogenate; the addition amount of the pectinase accounts for 0.1-0.2% of the mass of the homogenate.

Further, in the step (3), the fermentation is carried out at 42 +/-2 ℃ for 3-4 hours.

The invention has the beneficial effects that:

(1) according to the yoghourt provided by the invention, the adding amount of the peanut vine juice is increased, and after the peanut vine and the seafood mushroom powder are compounded, the compound enzyme is added for segmented enzymolysis, so that the prepared yoghourt has no bitter taste, has faint scent and has no other foreign flavor;

(2) the yoghourt provided by the invention can obviously reduce the acidity rise of the yoghourt in the shelf life, reduce the number of viable bacteria and improve the stability of lactic acid bacteria.

(3) The yoghourt prepared by the invention improves the nutritive value of the yoghourt and the added value of the peanut vines, has a certain sleep-improving effect, has no whey precipitation in the shelf life, has uniform and compact tissues, and has good water retention.

Detailed Description

The technical solution of the present invention is further explained and illustrated by the following specific examples.