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Hylocereus undulatus yogurt

A dragon fruit and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor taste, small selectivity, and few deep-processed products, and achieve the effect of rich nutrition, broad market prospects, and adding new varieties

Inactive Publication Date: 2014-02-26
曾圆圆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, dragon fruit is mainly eaten fresh, and its deep-processed products are less
However, the fresh-keeping period of dragon fruit is mostly 7 to 20 days. After a long time, water and nutrients will be lost, and the taste will be poor, which is not conducive to increasing the economic value of dragon fruit.
[0003] Yogurt is rich in nutrition and easily absorbed by the human body, and is widely welcomed by consumers. However, pure yogurt has a single taste and has little choice for consumers, making it difficult to meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A dragon fruit yogurt, made of the following raw materials in percentage by weight: dragon fruit pulp 10%, skimmed milk powder 5%, fruit diced 0.2%, sweetener 3%, stabilizer 0.1%, strain 1%; wherein

[0017] The sweetener is obtained by mixing glucose and sucrose in a weight ratio of 1:1, and adding hot water to dissolve to make a sweetener solution with a concentration of 35%; the bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus It is formed by mixing at a weight ratio of 1:0.5; the stabilizer is formed by mixing CMC, guar gum and xanthan gum at a mass ratio of 2:1:1; and the diced fruit is diced pitaya.

[0018] In the present embodiment, the preparation method of the pitaya pulp is as follows: take fresh and disease-free pitaya, wash, peel, chop and beat, then carry out colloid grinding, and then add the sweetener solution to mix, Homogenize, then sterilize in a water bath at 90°C for 3 minutes, and then cool to below 45°C to obtain dragon fruit p...

Embodiment 2

[0020] A dragon fruit yogurt, made of the following raw materials in percentage by weight: dragon fruit pulp 20%, skimmed milk powder 12%, fruit diced 1%, sweetener 12%, stabilizer 0.5%, strain 8%; wherein

[0021] The sweetener is obtained by mixing glucose and sucrose in a weight ratio of 1:1, and adding hot water to dissolve to make a sweetener solution with a concentration of 50%; the bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus It is formed by mixing at a weight ratio of 1:1; the stabilizer is formed by mixing CMC, guar gum and xanthan gum at a mass ratio of 3:1:2; and the diced fruit is diced apple.

[0022] In the present embodiment, the preparation method of the pitaya pulp is as follows: take fresh and disease-free pitaya, wash, peel, chop and beat, then carry out colloid grinding, and then add the sweetener solution to mix, Homogenize, then sterilize in a water bath at 110°C for 1 min, and then cool to below 45°C to obtain dragon fruit pulp. ...

Embodiment 3

[0024] A dragon fruit yogurt, made of the following raw materials by weight percentage: dragon fruit pulp 15%, skimmed milk powder 8%, fruit diced 0.5%, sweetener 10%, stabilizer 0.25%, strain 4%; wherein

[0025] The sweetener is obtained by mixing glucose and sucrose in a weight ratio of 1:1, and adding hot water to dissolve to make a sweetener solution with a concentration of 40%; the bacteria are Streptococcus thermophilus and Lactobacillus bulgaricus It is formed by mixing at a weight ratio of 1:0.8; the stabilizer is CMC, guar gum and xanthan gum mixed at a mass ratio of 3:1:1; and the diced fruit is diced papaya.

[0026] In the present embodiment, the preparation method of the pitaya pulp is as follows: take fresh and disease-free pitaya, wash, peel, chop and beat, then carry out colloid grinding, and then add the sweetener solution to mix, Homogenize, then sterilize in a water bath at 100°C for 2 minutes, and then cool to below 45°C to obtain dragon fruit pulp.

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PUM

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Abstract

The invention discloses hylocereus undulatus yogurt. The hylocereus undulatus yogurt is prepared from following raw materials in percentage by weight: 10%-20% of hylocereus undulatus pulp, 5%-12% of skim milk powder, 0.2%-1% of fruit dices, 3%-12% of a sweetening agent, 0.1%-0.5% of a stabilizing agent and 1%-8% of a strain. According to the hylocereus undulatus yogurt, hylocereus undulatus is prepared into the pulp and milk blended by the skim milk powder is used for inoculating and fermenting; then the fruit dices are added and then a mixture is filled and after-ripened to obtain the hylocereus undulatus yogurt. The prepared hylocereus undulatus yogurt not only has the rich faint scent of the hylocereus undulatus, but also has a light milk flavor; the hylocereus undulatus yogurt is fine and smooth, sweet and sour, and abundant in nutrients, and is suitable for people of all ages and both sexes. According to the hylocereus undulatus yogurt, the new variety of the yogurt is increased and a deep processing way of the hylocereus undulatus is explored, so that a market prospect is wide.

Description

technical field [0001] The invention relates to a dairy product, in particular to dragon fruit yoghurt. Background technique [0002] Dragon fruit, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is a fruit cultivar of the cactus Hylocereus undatus. The plant is native to Central America and is one of the famous fruits in the tropics and subtropics. Later, it was introduced to Vietnam, Thailand and other Southeast Asian countries and Taiwan Province of China. It has also been introduced and tested in Hainan, Guangxi, Guangdong, Fujian and other provinces in the mainland. . Dragon fruit is a new type of fruit, rich in pulp fiber, rich in carotene, vitamins B1, B2, B3, B12, C, etc., and its core (black sesame seeds) is rich in calcium, phosphorus, iron and other minerals, various enzymes, albumin, fiber and high concentration of natural pigment anthocyanins (especially red meat), the taste is s...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 曾圆圆
Owner 曾圆圆
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