Method for preparing collard berry yoghurt and product thereof

A technology of kale and its production method, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of easy loss of functional ingredients, poor taste, and single nutrition, so as to prevent cardiovascular and cerebrovascular diseases, lower cholesterol, promote Metabolic Effects

Inactive Publication Date: 2010-04-28
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to solve the problems of easy loss of functional components of existing kale functional products, poor taste and single nu

Method used

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  • Method for preparing collard berry yoghurt and product thereof
  • Method for preparing collard berry yoghurt and product thereof
  • Method for preparing collard berry yoghurt and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] (1) Preparation of culture medium

[0072] Lactic acid bacteria activation:

[0073] Dissolve 10g of skimmed milk powder in 100ml of water, subpackage, and sterilize at 0.08Mpa at 120°C for 20 minutes to obtain a skim milk activation medium, which is stored in a 4°C refrigerator for later use.

[0074] acclimation medium:

[0075] Dissolve 10g of skimmed milk powder in 100ml of water to form domesticated reconstituted milk, then add kale powder with a weight equal to 8% of the weight of the domesticated reconstituted milk, pack separately, and sterilize at 0.08Mpa at 120°C for 20min to obtain a skim milk acclimated medium, which is placed in Store in refrigerator at 4°C for later use.

[0076] (2) Activation of strains

[0077] Use sterilized coiled platinum earrings to take 2 preserved strains of Lactobacillus gallicus and Streptococcus thermophilus in skim milk test tubes, transfer them into test tubes filled with skim milk activation medium, and cultivate them in ...

Embodiment 2

[0085] (1) Preparation of culture medium

[0086] Lactic acid bacteria activation:

[0087] Dissolve 15g of skim milk powder in 100ml of water, subpackage, and sterilize at 0.10Mpa at 121°C for 15 minutes to obtain a skim milk activation medium, which is stored in a 4°C refrigerator for later use.

[0088] acclimation medium:

[0089] Dissolve 15g of skimmed milk powder in 100ml of water to form domesticated reconstituted milk, then add kale powder with a weight of 8% of the weight of domesticated reconstituted milk, subpackage, and sterilize at 0.10Mpa at 121°C for 15min to obtain a skim milk acclimated medium, which is placed in Store in refrigerator at 4°C for later use.

[0090] (2) Activation of strains

[0091] Use sterilized coiled platinum earrings to take 2 preserved strains of Lactobacillus gallicus and Streptococcus thermophilus in skim milk test tubes, transfer them into test tubes filled with skim milk activation medium, and cultivate them in a 37°C incubator u...

Embodiment 3

[0099] Lactic acid bacteria activation:

[0100] Dissolve 12g of skim milk powder in 100ml of water, subpackage, and sterilize at 0.07Mpa at 115°C for 25 minutes to obtain a skim milk activation medium, which is stored in a 4°C refrigerator for later use.

[0101] acclimation medium:

[0102] Dissolve 12g of skimmed milk powder in 100ml of water to form domesticated reconstituted milk, then add kale powder with a weight equal to 8% of the weight of domesticated reconstituted milk, pack separately, and sterilize at 0.07Mpa at 115°C for 25min to obtain a skim milk acclimated medium, which is placed in Store in refrigerator at 4°C for later use.

[0103] (2) Activation of strains

[0104]Use sterilized coiled platinum earrings to take 2 preserved strains of Lactobacillus gallicus and Streptococcus thermophilus in skim milk test tubes, transfer them into test tubes filled with skim milk activation medium, and cultivate them in a 37°C incubator until the milk coagulates Take it ...

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Abstract

The invention particularly relates to a method for preparing collard berry yoghurt and a product thereof, which solves the problems of single nutrition and poor mouth feel of the prior yoghurt and lutein functional product. In the method, collard, pineapple and raw milk are taken as main raw materials and the method comprises the following steps: preparing a fermenting agent, collard powder and pineapple berry, then mixing the collard powder, the pineapple berry and the raw milk, fermenting and curing after cold storage so as to obtain the product, wherein the collard powder is added in the preparation process of the fermenting agent. The invention has the advantages that the nutrition and the functions of collard, pineapple particles and yoghurt are effectively compounded, the colour of the collard berry yoghurt is light green and natural, the collard berry yoghurt has a favorable tissue state, has compact and smooth quality, moderate viscosity, sweet and sour taste and aromatic flavour and is soft and smooth, and the product is a purely natural product, is rich in the effective components of lutein, Vc, lactic acid and the like and does not contain any preservative.

Description

technical field [0001] The invention relates to a method for making kale fruit yogurt and its products. Specifically, the invention relates to a kale yogurt produced by powdering, granulating and fermenting with kale, pineapple and milk as raw materials. yogurt. Background technique [0002] Lutein is an excellent natural antioxidant. Adding a certain amount of lutein to food can resist free radicals from causing cell and organ aging in the human body, thereby preventing vascular sclerosis, coronary heart disease, tumors, vision loss and blindness. At the same time, lutein has bright color, is stable under acid-base conditions, has high content of coloring substances, has a wide range of applications, and has no toxic and side effects. It is a functional pigment integrating nutrition and health care. [0003] The existing literature about lutein health drink mainly contains the following documents: [0004] Chinese patent, application number is 200710142977.7, discloses a...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 张少颖
Owner 山西师范大学
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