Production method of red date yoghurt

A production method, jujube acid technology, applied in milk preparations, dairy products, food preparation, etc., can solve the problems of single ingredients, malnutrition, etc., and achieve the effects of simple production process, pure taste, and cost reduction

Inactive Publication Date: 2009-09-16
魏立华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the nutrients contained in jujube juice, the ingredients contained in

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The main composition of the raw materials is calculated by weight: 85% of milk, 5% of jujube juice, 0.2% of active lactic acid bacteria and 1.6% of thickener.

[0022] Pick the fresh jujubes and clean them. Put the cleaned jujubes in a container and boil them for 30 minutes. Then peel them, beat them, and remove the pits in an environment with a temperature of 30°C. Blending, filtering the blended jujube juice through a filter cloth, then sterilizing the obtained jujube juice at high temperature, and cooling in an environment of 0° C. after sterilization.

[0023] Inspect the raw milk to see if it is the required antibiotic-free milk, then clean the milk, cool the obtained milk in an environment of 0°C, and sterilize the cooled milk in an environment of 95°C, and the sterilization time is 5 Minutes, then inoculate in an environment of 40°C, ferment at the same temperature after the inoculation, and then stir the obtained milk at a low speed in an environment of 20°C for...

Embodiment 2

[0027] The raw materials are configured according to weight percentage, 90% of milk, 15% of jujube juice, 0.3% of active lactic acid bacteria, and 1.8% of thickener.

[0028] Pick the fresh jujubes and clean them, put the cleaned jujubes in a container and boil them for 30 minutes, then peel them, beat them, and remove the pits in an environment with a temperature of 50°C, and add 2 times aseptic water to carry out Blending, filtering the blended jujube juice through a filter cloth, then sterilizing the resulting jujube juice at high temperature, and cooling in an environment of 9° C. after sterilization.

[0029] Test the raw milk to see if it is the required antibiotic-free milk, then clean the milk, cool the obtained milk in an environment of 6°C, and sterilize the cooled milk in an environment of 95°C for 10 Minutes, then inoculate in an environment of 42°C, ferment at the same temperature after the inoculation, and then stir the obtained milk at a low speed in an environm...

Embodiment 3

[0033] The raw materials are configured according to weight percentage, 88% of milk, 10% of jujube juice, 0.25% of active lactic acid bacteria and 1.7% of thickener.

[0034] Pick the fresh jujubes and clean them, put the cleaned jujubes in a container and boil them for 28 minutes, then peel them, beat them, and remove the pits in an environment with a temperature of 40°C, and add 1.5 times aseptic water to carry out Blending, filtering the blended jujube juice through a filter cloth, then sterilizing the obtained jujube juice at high temperature, and cooling in an environment of 5° C. after sterilization.

[0035] Inspect the raw milk to see if it is the required antibiotic-free milk, then clean the milk, cool the obtained milk in an environment of 4°C, and sterilize the cooled milk in an environment of 95°C, and the sterilization time is 8 Minutes, then inoculate in an environment of 41°C, ferment at the same temperature after the inoculation, and then stir the obtained milk...

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PUM

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Abstract

The invention relates to a production method of red date yoghurt, which is characterized by comprising the following steps of: (1) the main ingredients of the material by weight: 80 percent to 95 percent of milk, 3 to 18 percent of date juice, 0.1 percent to 0.4 percent of active lactobacillus and 1.5 percent to 2 percent of thickening agent; (2) preparation of date juice: choosing and washing fresh date, boiling in a container, peeling, pulping, denucleation, and adding water for blending, filtering the juice, high-temperature sterilizing and cooling; (3) preparation of milk: fresh milk, inspecting, evaporating the milk, cooling, sterilizing, inoculation, fermentation, cooling and emulsion breaking; (4) mixing of auxiliary materials and milk: seasoning, cooling and mixing with date juice after cooling; and (5) canning, inspecting and preparing into finished products. The production method has the following advantages of: 1. rich nutritional value with rich vitamins and trace elements and various bioactive ingredients of rich protein and lactose and the like in milk food; and 2. simple production technique and easy master and operation.

Description

technical field [0001] The invention relates to a production method of dairy products in daily life, in particular to a production method of jujube yoghurt. Background technique [0002] Jujube is rich in nutrients and vitamins, and has unique nutritional and medicinal values. It generally contains 76%-88% sugar, 0.2%-1.6% acid, and 397-384.5 mg of vitamin C per 100 grams. In addition, jujube contains higher vitamin C than apples, pears, grapes, peaches, hawthorns, oranges, tangerines, oranges, lemons and other fruits. It also contains vitamins P, A, B, E and flavonoids cyclic adenosine monophosphate (CAMP). ), cyclic guanosine monophosphate (CGMP), etc., are very beneficial to human health. In addition, jujube also contains a variety of mineral elements and trace elements. Every 100g of fresh jujube pulp contains 12mg of calcium, 402.26mg of potassium, 18mg of phosphorus, 20mg of magnesium, 0.32mg of iron, 0.265mg of zinc, 0.12mg of copper, 0.214mg of manganese, selenium ...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/123A23C9/133A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 魏立华
Owner 魏立华
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