Grapefruit yogurt and processing method thereof

A processing method and technology for grapefruit, applied in the field of food processing, can solve the problems of high production cost and poor flavor of grapefruit milk beverage, and achieve the effects of unique taste, rich nutrition and good taste.

Inactive Publication Date: 2013-11-20
马健
View PDF1 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main raw material of the grapefruit milk drink produced is fresh milk, resulting in high production costs; meanwhile,

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A grapefruit yoghurt made from the following raw materials: 8% skimmed milk powder, 4% grapefruit juice, 7% sugar, 0.3% stabilizer, 4.5% strains, and the balance is water, wherein the strains are volume ratio It is a 2:3 mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus, the stabilizer is a mixture of sodium carboxymethylcellulose, carrageenan and xanthan gum with a mass ratio of 3:0.4:2, the The sugar is sucrose.

[0023] The processing method of described pomelo yogurt comprises the following steps:

[0024] 1) Preparation of pomelo juice: Take ripe pomelo, peel, remove the capsule and core, take the pulp, wash and squeeze to get pomelo juice, then pre-boil the pomelo juice in water at 60°C for 8 minutes, and then add Grapefruit juice 0.15 pectinase, hydrolyze at pH 3.2, temperature 45°C for 2.5 hours, then heat to 90°C to inactivate the enzyme, filter, then add β-cyclodextrin 0.25 times the weight of grapefruit juice , after stirring for 2 ho...

Embodiment 2

[0031] A grapefruit yoghurt made from the following raw materials: 12% skimmed milk powder, 7% grapefruit juice, 10% sugar, 0.5% stabilizer, 8% strains, and the balance is water, wherein the strains are volume ratio It is a 1:1 mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus, and the stabilizer is a mixture of sodium carboxymethylcellulose, carrageenan and xanthan gum with a mass ratio of 8:0.5:3. The sugar is white granulated sugar.

[0032] The processing method of described pomelo yogurt, comprises the following steps:

[0033] 1) Preparation of pomelo juice: take ripe pomelo, peel, remove the capsule and core, take the pulp, wash and squeeze to get pomelo juice, then pre-boil the pomelo juice in water at 65°C for 7 minutes, then add Pectinase of grapefruit juice 0.2, enzymolysis at pH 3.5, temperature 50°C for 2 hours, then heating to 95°C to inactivate the enzyme, filtering, then adding β-cyclodextrin 0.25 times the weight of grapefruit juice, A...

Embodiment 3

[0040] A grapefruit yoghurt made from the following raw materials: 15% skimmed milk powder, 8% grapefruit juice, 12% sugar, 0.7% stabilizer, 10% bacteria, and the balance is water, wherein the bacteria are volume ratio It is 2:5 Lactobacillus bulgaricus and Streptococcus thermophilus mixed fermentation agent, and described stabilizing agent is that the mass ratio is 5:0.4:1.5 sodium carboxymethylcellulose, carrageenan and xanthan gum are mixed, and described The sugar is sucrose.

[0041] The processing method of described pomelo yogurt, comprises the following steps:

[0042] 1) Preparation of pomelo juice: take ripe pomelo, peel, remove the capsule and core, take the pulp, wash and squeeze to get pomelo juice, then pre-boil the pomelo juice in water at 70°C for 5 minutes, then add Pectinase of grapefruit juice 0.25, enzymolysis at pH 3.8, temperature 55°C for 1.5h, then heating to 95°C to inactivate the enzyme, filtering, then adding β-cyclodextrin 0.25 times the weight of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a grapefruit yogurt and a processing method thereof. The grapefruit yogurt is prepared from the following materials by percentage: 5-18% of skim milk powder, 2-10% of grapefruit juice, 2-12% of sugar, 0.2-0.8% of a stabilizer, 2.5-12% of strain, and the balance of water. According to the grapefruit yogurt, the grapefruit juice, the skim milk powder and water are taken as main materials; proper sugar and stabilizer are added; the grapefruit yogurt is prepared by the procedures of preparing the grapefruit juice, preprocessing the materials, burdening, homogenizing, sterilizing, inoculating and freezing a leavening agent. The prepared grapefruit yogurt is unique in taste and abundant in nutrition, and has the characteristics of promoting digestion function, invigorating stomach and enriching blood, and having low production cost. The grapefruit juice disclosed by the invention is free of bitter taste, good in mouthfeel and suitable for people of all ages after debitterizing treatment.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to grapefruit yoghurt and a processing method thereof. Background technique [0002] Grapefruit, also known as snow pomelo, Wendan, etc., has a cool, sweet, sour taste, sweet and sour taste, slightly bitter taste, high nutritional value, rich in protein, vitamins, calcium, phosphorus, iron and other essential elements for human body. According to modern research, every 100 grams of edible parts contains 84.8 grams of water, 0.7 grams of protein, 0.6 grams of fat, 12.2 grams of carbohydrates, 57 kcal of calories, 0.8 grams of crude fiber, 41 mg of calcium, 43 mg of phosphorus, and 0.9 mg of iron. mg, carotene 0.12 mg, sulfate 0.07 mg, riboflavin 0.02 mg, niacin 0.5 mg, ascorbic acid 41 mg. Grapefruit has the effects of promoting body fluid and quenching thirst, invigorating the stomach, nourishing the lungs, nourishing the blood, clearing the intestines, and diur...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/13
Inventor 马健
Owner 马健
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap