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Lotus seed yogurt and production technique thereof

A technology of lotus seeds and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of delicate taste and good stability

Inactive Publication Date: 2012-03-21
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And there is no yogurt that utilizes lotus seeds to make at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Embodiment 1: a kind of lotus seed yoghurt, is made according to following weight ratio by following raw material: fresh milk 30Kg, lotus seed 3Kg, stabilizer 0.7Kg, citric acid 0.25Kg, lactic acid 0.15Kg, sodium citrate 0.05Kg, sucrose 6Kg, Just the right amount of fragrance. The above-mentioned stabilizer is composed of CMC: 30%, xanthan gum: 40% and pectin: 30%.

[0011] The production process of the above-mentioned lotus seed yogurt is completed according to the following steps: ① Soak the lotus seeds in hot water at 60-80°C for 1-2 hours, boil, grind, and filter through 80 mesh; ② Dry mix the stabilizer and sucrose, dissolve Stir in the fresh milk; ③Mix the fresh milk and lotus seed puree after refining and filtering evenly, after stirring, slowly add the dissolved citric acid, lactic acid, sodium citrate, and add water to make the pH value of the solution controlled at Between 3.8-4.2; ④ Homogenization: Heat the above solution to 60-70°C, homogenize to 20-25Mpa; ...

Embodiment 2

[0012] Embodiment 2: A kind of lotus seed yoghurt is made from the following raw materials according to the following weight ratio: whole milk powder 40Kg, lotus seeds 5Kg, stabilizer 0.9Kg, citric acid 0.25Kg, lactic acid 0.15Kg, sodium citrate 0.1Kg, sucrose 8Kg , the right amount of flavor. The above-mentioned stabilizer is composed of CMC: 30%, xanthan gum: 40% and pectin: 30%.

[0013] The production process of the above-mentioned lotus seed yogurt is completed according to the following steps: ① Soak the lotus seeds in hot water at 60-80°C for 1-2 hours, boil, grind, and filter through 80 meshes; Reconstitute in water, dry mix stabilizer and sucrose, dissolve in milk and stir evenly; ③Mix milk and lotus seed puree after refining and filtering evenly, after stirring, slowly add dissolved citric acid, lactic acid, sodium citrate, and add water Constant volume, so that the pH value of the solution is controlled between 3.8-4.2; ④ Homogenization: heat the above solution to ...

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PUM

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Abstract

Lotus seed yogurt is produced from raw materials by weight, including 30 to 40 parts of dairy product, 3 to 5 parts of lotus seed, 0.7 to 0.9 part of stabilizer, 0.25 part of citric acid, 0.15 part of lactic acid, and 0.05 to 0.1 part of sodium citrate. The lotus seed which is full, thick in pulp and fine in quality is used as raw material used with yogurt made by the polyose compounding and stabilizing technique, and the lotus seed yogurt is scented and exquisite in taste and fine in stability and is health beverage for both the old and the young.

Description

Technical field: [0001] The invention relates to a health food and a production method thereof, in particular to a lotus seed yoghurt and a production process thereof. Background technique: [0002] Lotus seeds are the mature seeds of lotus, a perennial aquatic herb of the family Nymphaeaceae, rich in nutrients such as calcium, phosphorus, and potassium. Lotus seeds are beneficial to the heart and kidney, invigorate the spleen and relieve diarrhea, strengthen the spirit and calm the nerves. Yogurt is the most popular dairy product in today's fermented milk products. It is rich in nutrition and has a good health care effect on the human body. And also do not utilize the yoghurt that lotus seed is made at present. Invention content: [0003] The object of the present invention is to provide a lotus seed yoghurt and its production process. The yoghurt has a delicate and delicate mouthfeel and good stability. [0004] As conceived above, the technical solution of the presen...

Claims

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Application Information

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IPC IPC(8): A23C9/156
Inventor 刘振龙
Owner TIANJIN HENGAN FOOD
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