Shrubalthea flower yoghurt and preparation method thereof

A production method and hibiscus flower technology are applied to milk fermented products and their processing fields, and can solve the problems of insufficient trace elements, limitations of fermentation experiments, and lack of development and utilization of hibiscus flowers.

Inactive Publication Date: 2011-05-11
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional yogurt also has the following deficiencies: 1) In addition to mainly containing trace elements such as calcium, phosphorus, copper, manganese, and molybdenum, other trace elements are still insufficient; Subject to certain restrictions; 3) Generally active lactic acid bacteria coagulated yogurt is stored at 2-6°C for about 1 week; 4) Th

Method used

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  • Shrubalthea flower yoghurt and preparation method thereof
  • Shrubalthea flower yoghurt and preparation method thereof
  • Shrubalthea flower yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the mass ratio of hibiscus flower yogurt raw materials is: hibiscus petals 3%, sugar 4%, fermented strain 3%, and the balance is fresh milk; wherein the fermented strain is Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. The specific preparation method is as follows:

[0024] The first step is to screen fresh hibiscus petals, wash and dry them, put them under ultraviolet light for 1 hour, and then crush them;

[0025] The second step is to mix the crushed hibiscus petals with fresh milk, inoculate the fermentation strain into it, place it in an incubator at 37°C, and ferment for 4.5 hours;

[0026] The third step is to cool the fermented liquid to 4-5° C. and keep it warm for 12 hours to post-ripen the fermented liquid.

[0027] The Hibiscus yoghurt obtained was analyzed according to the analysis method of the National...

Embodiment 2

[0036] Embodiment 2, the mass ratio of hibiscus flower yogurt raw materials is: hibiscus flower petals 2%, sugar 3%, fermented bacteria 3%, and the balance is fresh milk; wherein the fermented bacteria are Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. The specific preparation method is as follows:

[0037] The first step is to screen fresh hibiscus petals, wash and dry them, put them under ultraviolet light for 1 hour, and then crush them;

[0038] The second step is to mix the crushed hibiscus petals with fresh milk, inoculate the fermentation strain into it, place it in an incubator at 37°C, and ferment for 4 hours;

[0039] The third step is to cool the fermented liquid to 4-5° C. and keep it warm for 12 hours to post-ripen the fermented liquid.

Embodiment 3

[0040] Example 3, the mass ratio of hibiscus flower yogurt raw materials is: 4% of hibiscus flower petals, 5% of sugar, 3% of fermented strains, and the balance is fresh milk; wherein the fermented strains are Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. Concrete preparation method is with embodiment 1.

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Abstract

The invention provides shrubalthea flower yoghurt, which is prepared from the following raw materials: fresh milk, shrubalthea petals, sugar and a fermentation strain, wherein the fermentation strain is a mixture of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and bifidobacterium. The raw materials are fermented at the temperature of 37DEG C for 4 to 4.5 hours to prepare the shrubalthea flower yoghurt. The shrubalthea petals are added, which is superior to pulp treatment, the viscosity and the concentration of the yoghurt are ensured, and the yoghurt has aromatic and sweet mouthfeel, uniform and smooth texture and moderate viscosity, and has milk flavor of the yoghurt and the faint scent and light pink color of the shrubalthea flower. When a user drinks the yoghurt, the yoghurt greatly satisfies the taste sense and visual sense of the user, and is favorable for the health of the user.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to milk fermented products and the processing technology thereof. Background technique [0002] Hibiscus flower is a kind of wild edible flower. Hibiscus flower contains protein, fat, sugar, cellulose, carotene, amino acid and multivitamins and other nutrients needed by human body, as well as calcium, magnesium, zinc, copper, phosphorus, potassium, Trace elements such as selenium and chromium, among which the content of calcium, magnesium, iron, zinc and selenium is quite high, the protein content is slightly higher than that of spinach, which is 2.5 to 3.2 times that of celery and cabbage; the content of vegetable oil is very high, which is 3.8 to 3.2 times that of spinach. 11.1 times that of celery and cabbage, which is 5.7-16.7 times; and rich in 18 kinds of amino acids, including essential amino acids for human body and 1 essential amino acid for babies; and conta...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 徐雯孙武平蔡小玲景立新裘红梅
Owner DALIAN UNIV
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