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Yoghourt with ginger extract and preparation method thereof

A technology of ginger extract and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of product stability analysis, reduction of active ingredients in ginger juice, no stability and activity problems, etc., to achieve good stability, The effect of long shelf life and uniform state of organization

Inactive Publication Date: 2012-04-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the technology for the preparation of dairy products with ginger has application number 200810072869.1 "A Healthy Jujube and Ginger Lactic Acid Fermented Beverage and Its Preparation Method" and Application No. 200910082545.0 "Ginger-Containing Yogurt and Its Preparation Method" , related literature has " the development of ginger juice yoghurt drink ", wherein in the patent application number 200910082545.0 a kind of preparation method of concentrated ginger juice is provided and the prepared ginger juice is added in the yoghurt, but there is no effect on the prepared The stability of the product is analyzed, and the active ingredients in the ginger juice prepared by this method will decrease; and in the patent application number 200810072869.1, after adding jujube juice and ginger juice, lactic acid bacteria are added to ferment to obtain a lactic acid fermented beverage. There is no added milk, dairy protein or yogurt, so there are no stability and activity issues

Method used

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  • Yoghourt with ginger extract and preparation method thereof
  • Yoghourt with ginger extract and preparation method thereof
  • Yoghourt with ginger extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0033] Preparation Example 1 The preparation of ginger juice extract

[0034] Preparation of ginger extract: slice clean ginger, add water, wherein the mass ratio of ginger and water is 1:1-1:2, cook at 90-110°C for 3-7 minutes, and cool to 40-60°C Beat the pulp, enter the storage tank for extraction for 20 to 40 minutes, filter the plate and frame, add water and stir evenly to obtain the ginger extract.

[0035]

preparation Embodiment 2

[0036] Preparation Example 2 Preparation of Ginger Yoghurt

[0037] 1) Ingredients: Add an appropriate amount of raw milk into the ingredient tank, start stirring, dry mix the stabilizer and white sugar, and then add slowly. After all the stabilizers are added, adjust the ingredients to volume after about 20 minutes, and the temperature of the feed liquid after constant volume Control below 15°C. Simultaneously prepare the ginger extract solution in another batching tank.

[0038] 2) Preheating: the preheating temperature is controlled at 60-65°C.

[0039] 3) Homogeneous: the pressure is 160-180bar, (the primary pressure is 120-140bar, the secondary pressure is 40bar).

[0040] 4) Sterilization: The sterilization temperature is 95°C±3°C and the time is 300 seconds.

[0041] 5) Cooling: The temperature of the feed liquid in the fermenter is required to be 42°C±1°C.

[0042] 6) Inoculation and fermentation: When the feed liquid is poured into the fermenter for about one-thir...

Embodiment 1

[0048] The yoghurt formula containing ginger extract of the present embodiment is (in terms of one ton of product):

[0049]

[0050] The product characteristics of the yoghurt containing ginger extract of the present embodiment are: the protein content is about 2.4%, the fat content is about 2.8%, and the sucrose content is about 6%. The viscosity of the milk of the product is about 40-45 centipoise (Brookfield LVDV-III type No. 1 rotor, 15 rpm, room temperature 25° C.). The product tastes refreshing and smooth when drinking, sweet and sour, and has the fermented taste of yogurt and the rich aroma of ginger extract. The system of ginger extract and milk is relatively evenly mixed. After testing, the yogurt containing ginger extract in this example can be stored at room temperature for 6 months. The product basically has no fat floating and stratification, and no serious milk protein. Precipitation, good stability.

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Abstract

The invention relates to the field of yoghourt preparation, and particularly the invention relates to yoghourt with ginger extract and a preparation method thereof. The yoghourt with ginger extract of the invention, on a basis of 100 parts by weight of raw materials, comprises: 80-90 parts of milk, 0.5-2 parts of ginger extract, 20-80 activity units / kg of lactobacillus, and a thickening agent; the thickening agent comprises 0.15-0.30 parts of pectin, and 0.01-0.03 parts of guar gum. According to the invention, in order to overcome the effect of a plurality of substances such as gingerol, zingerone, ginger phenol, ginger alcohol, and the like contained in the ginger extract on lactoprotein stability, a stabilizing agent is added during the preparation, which comprises the thickening agent of pectin and guar gum, or pectin, guar gum and other gums; through reasonable ratios, the stability of the yoghourt system with ginger extract under a long shelf-life condition is effectively improved; compared with commercially available milk beverages of the same kind, the milk beverage of the invention has better stability, and a longer shelf life.

Description

technical field [0001] The invention relates to the field of yoghurt preparation, in particular to yoghurt containing ginger extract and a preparation method thereof. Background technique [0002] In Chinese traditional medicine, ginger is an important drug for expelling cold. Due to different processing methods, it is divided into ginger, dried ginger, ginger peel, ginger juice, soaked ginger and stewed ginger. Su Shi, a great poet of the Song Dynasty, recorded in "Dongpo Miscellaneous Notes": "The monk of Jingci Temple in Qiantang is more than 80 years old, and his face is like a boy. He said that he has served Jiang for 40 years, so he is not old." The evaluation is: "It can be vegetable, harmonious, fruity, and medicinal." This is the best evaluation of ginger. According to testing, ginger contains gingerol, zingerone, gingerol, gingerol, ascorbic acid, carotene, vitamin C, cellulose, protein, fat, sugar, calcium, iron, asparagine, glutamic acid, serine , Glycine, etc....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
Inventor 孙超巴根纳樊启程付永刚张丽媛
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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