Preparation method of fruit/vegetable yoghourt pulp

A fruit and vegetable acid and milk slurry technology, applied in the field of food processing, can solve problems such as insufficient effect, high energy consumption, complicated operation process, etc., and achieve the effect of maintaining color and luster and comprehensive nutrition.

Inactive Publication Date: 2014-01-08
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, these existing methods may affect the nutritional and sensory qualities of fruit and vegetable products, or the operation process is too complicated, or use chemically synthesized food additives, or the effect of inhibiting browning is not good enough, or are only applicable to specific fruits and vegetables, or high energy consumption

Method used

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  • Preparation method of fruit/vegetable yoghourt pulp

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preparation example Construction

[0016] Please see figure 1 , which is a flow chart of a method for preparing fruit and vegetable yogurt slurry in a preferred embodiment, the preparation method of the fruit and vegetable yogurt slurry includes the following steps:

[0017] Step S300, cleaning and cutting the fruits and vegetables into pieces to obtain fruit and vegetable pieces. Among them, fruits and vegetables include fruits and vegetables, and different fruits and vegetables can be selected according to different eating needs, for example, only select high-quality fruits as raw materials for cutting, or only select high-quality vegetables as raw materials for cutting, or choose fruits and vegetables at the same time Cut into pieces as raw materials, fruits and vegetables can be washed by soaking in water, spraying with water mist, etc. Fruits and vegetables can be selected arbitrarily according to needs, such as bananas, apples, carrots, yams, watermelons and pears.

[0018] Step S301 , mixing and beating...

Embodiment 1

[0022] Embodiment 1, the preparation of banana yoghurt slurry.

[0023] (1) Peel the bananas, cut them into small pieces, weigh them, put the banana pieces into the beater, and then add yogurt at a weight ratio of 1:2 for beating.

[0024] (2) Put the obtained banana yogurt slurry in a flexible packaging bag, vacuum seal the bag, the vacuum degree is 0.09 MPa, and the vacuuming time is 50 seconds, so as to fully discharge the air in the banana yogurt slurry. Wherein, the flexible packaging bag can be a composite nylon bag.

[0025] (3) Put the vacuum-packed banana yogurt slurry into the ultra-high pressure treatment kettle, add water as the pressure transmission medium, then close the ultra-high pressure treatment kettle, and carry out ultra-high pressure treatment, the treatment pressure is 250 MPa, and the treatment time is 60 min.

[0026] (4) Open the ultra-high pressure treatment kettle, take out the banana yoghurt pulp, and obtain a product that has the natural color o...

Embodiment 2

[0027] Embodiment 2, the preparation of yam yoghurt slurry.

[0028] (1) Peel the yam, clean it, cut it into slices, put the yam slices into a beater after weighing, and then add yogurt at a weight ratio of 1:10, and add a small amount of sugar according to taste requirements for beating.

[0029] (2) The obtained yam yoghurt slurry is packed in a flexible packaging bag, vacuumized and sealed, the vacuum degree is 0.075 MPa, and the vacuuming time is 60 seconds, so that the air in the yam yoghurt slurry is fully discharged.

[0030] (3) Put the vacuum-packed yam yogurt slurry into the ultra-high pressure treatment kettle, add water as the pressure transmission medium, then close the ultra-high pressure treatment kettle, and carry out ultra-high pressure treatment. The treatment pressure is 600 MPa, and the treatment time is 6 minutes.

[0031](4) Open the ultra-high pressure treatment kettle, take out the yam yogurt slurry, and obtain a product that has the natural color of ya...

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Abstract

The invention discloses a preparation method of fruit/vegetable yoghourt pulp. The preparation method comprises the following steps: cleaning and slicing fruits/vegetables to obtain fruit/vegetable slices; mixing the fruit/vegetable slices with yoghourt, and performing pulping to obtain the fruit/vegetable yoghourt pulp, wherein the weight ratio of the fruit/vegetable slices to the yoghourt is 1:(10-2):1; performing vacuum packaging on the obtained fruit/vegetable yoghourt pulp; putting the vacuum-packaged fruit/vegetable yoghourt pulp into an ultra-high-pressure treatment kettle, and performing sterilization treatment under ultra-high pressure to obtain a fruit/vegetable yoghourt pulp product. According to the preparation method of the fruit/vegetable yoghourt pulp, browning during and after pulping of the fruits/vegetables is suppressed by using various browning-suppressing chemical components in the yoghourt; meanwhile, through the nutrition mixing of the yoghourt and the fruits/vegetables, the fruit/vegetable pulp is comprehensive in nutrition. Compared with a heat sterilization technology, an ultra-high-pressure sterilization technology for the fruit/vegetable yoghourt pulp has the advantage that the original color, nutrition and rheological characteristics of the fruit/vegetable yoghourt pulp product can be well maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fruit and vegetable yogurt pulp. Background technique [0002] Fruits and vegetables are rich in nutrients, and the phytoactive substances in fruits and vegetables play an important role in maintaining the best health of the human body. Many phytoactive substances have unique anti-cancer effects. After the fruits and vegetables are pulped, the nutrients are more easily absorbed and utilized. However, the fruits and vegetables are prone to browning during and after pulping, which will lead to a decrease in their quality and a shortened shelf life. Browning is divided into enzymatic browning and non-enzymatic browning. Enzymatic browning is the oxidation of phenolic substances in tissues into colored substances under the action of enzymes. Non-enzymatic browning includes several types such as Maillard reaction, oxidative discoloration of phenolic su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 章中贺晓光杨宏伟刘敦华罗瑞明
Owner NINGXIA UNIVERSITY
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