Coconut juice pawpaw yoghourt and preparation method thereof

A coconut wood, yogurt technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problem of rare yogurt, and achieve the effects of low production environment requirements, low production cost, and easy absorption.

Inactive Publication Date: 2009-03-25
三沙南海美源岛生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A variety of yogurts with different flavors and health effects are constantly being

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 (solidified coconut milk papaya yoghurt):

[0035] Feed liquid preparation: Take 3.0kg of coconut meat with the black skin removed, blanching in water at 90°C to 100°C for 10min to 20min, to avoid darkening of the coconut milk after beating. Add 21kg of water for beating, then filter the juice with 160 mesh silk cloth to obtain 20kg of coconut juice, and the protein content is not less than 2.3% (wt%).

[0036] Fully dissolve 2kg of granulated sugar, 50g of denatured starch, and 5g of xanthan gum in water at 55°C, stir evenly, add 5kg of milk with a protein content of about 2.3% and 20kg of coconut milk, and mix them at 50°C-70°C, 20-30Mpa, For example, at 60° C. and a pressure of 25 MPa, perform homogenization treatment to obtain 25 kg of homogeneous liquid.

[0037] After peeling the papaya and removing the black seeds, cut the pulp into cubes; add 2.5kg of diced papaya pulp into the homogeneous material liquid and stir evenly, and then perform high-temp...

Embodiment 2

[0051] Embodiment 2 (stirred type coconut milk papaya yoghurt):

[0052]Feed liquid preparation: take 3.0kg of coconut meat with black skin removed, and blanching in water at 90°C to 100°C for 10min to 20min. Add 21kg of water for beating, then filter the juice with 190 mesh silk cloth to obtain 20kg of coconut juice, and the protein content is not less than 2.3% (wt%).

[0053] Fully dissolve 2.2kg of granulated sugar, 90g of modified starch, and 9.3g of xanthan gum in water at 55°C, stir evenly, add 5kg of milk with a protein content of about 2.3% and 20kg of coconut milk, mix them, and then mix them at 60°C and a pressure of 25MPa. Quality treatment, obtain homogeneous liquid 24kg.

[0054] After the papaya is peeled and black seeds removed, the pulp is pulped; 3kg of papaya juice is added to the homogeneous feed solution and stirred evenly, then heated to 85°C for sterilization for 20 minutes, and then cooled to 40°C to 45°C to obtain a feed liquid of 27kg .

[0055] Pr...

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Abstract

The invention discloses a coconut papaya yogurt, which is composed of copra, milk, papaya flesh and stabilizer through fermentation, wherein, the total solid content is greater than or equal to 18.0%, the fat content is greater than or equal to 2.5%, the protein content is greater than or equal to 2.3 %, and the acidity is 70-105 degree-T. The invention also provides a preparation method. The coconut papaya yogurt combines the advantages of plant protein and animal protein, which not only increases the variety of yogurt and is rich in amino acids, zinc, calcium, iron and other trace elements, with the effects of adjusting intestinal function, preventing disease and prolonging longevity.

Description

technical field [0001] The present invention relates to a kind of yoghurt, specifically a kind of coconut milk papaya yoghurt. Background technique [0002] Coconut juice contains a lot of plant protein and 17 kinds of amino acids needed by the human body and trace elements such as zinc, calcium and iron. The vitamin E contained in it can maintain the youthful vitality of women, the rich zinc can promote the development of adolescents, and the magnesium can improve the health of the elderly. circulatory system. Papaya tastes sweet and juicy, and contains a variety of nutrients, including vitamins A, B, B1, B2, C and protein, iron, calcium, papaya enzymes, organic acids and high fiber. Fruit is king. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. Papaya is bright red in color and contains a lot of β-carotene. It is a natural antioxidant, which can effectively resist the destruction of body cells an...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23L1/29A23L1/212A23L19/00A23L33/00
Inventor 伍曾利吴家强王海生
Owner 三沙南海美源岛生物科技有限公司
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