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Preparation method of hawthorn yogurt

A technology of hawthorn and yogurt, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of single function, non-conformity and complicated preparation process of finished products, and achieve the effects of rich nutrition, guaranteed hygiene, and scientific production technology.

Inactive Publication Date: 2014-04-16
郭心仪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its preparation process is not only complicated, but also the finished product has a single function, which does not meet people's pursuit of complete nutrition and diverse functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] A preparation method of hawthorn yogurt, the finished product is prepared by using 75% of fresh milk, 10% of hawthorn granules, 5% of white sugar, 3% of starter and the like.

[0021] Adoption is achieved through the following steps:

[0022] 1) Raw material pretreatment: hawthorns are selected, cleaned, pitted, and crushed, then subjected to high-temperature sterilization, soaked with hot water, heated and concentrated to obtain hawthorn fruit pieces, filtered with fresh milk, and sterilized at 85°C for 8 minutes , and then subjected to ultra-high temperature instantaneous sterilization at 135°C for 5 seconds to obtain fresh milk A;

[0023] 2) Blending: parts by weight: 75% fresh milk A, 10% hawthorn granules, 5% white sugar, and mix evenly; 0.2% carmine pigment is also added during the blending process.

[0024] 3) Homogenization: preheat to 60°C before homogenization, and use 18Mpa for homogenization;

[0025] 4) Inoculation of starter: cool the sterilized materia...

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PUM

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Abstract

The invention discloses a preparation method of hawthorn yogurt, and belongs to the technical field of yogurt manufacturing method. The hawthorn yogurt is prepared from 70 to 85% of fresh milk, 7 to 15% of hawthorn fruit particle, 3 to 6% of white granulated sugar, and 2 to 4% of a leavening agent. The preparation method comprises steps such raw material pretreatment, blending, homogenizing, inoculating, fermentation, cooling, and after ripening. The hawthorn yogurt is delicious, is abundant in nutrients, is suitable for people of all ages, and possesses healthcare functions.

Description

technical field [0001] The invention belongs to the field of food and beverage, and in particular relates to a preparation method of hawthorn yoghurt. Background technique [0002] Yogurt is a semi-fluid fermented dairy product, made of fresh milk, pasteurized, added beneficial bacteria to the milk, fermented, and then cooled and canned. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Especially for people with indigestion of lactose, bloating, gas or diarrhea will not occur with yogurt. Hawthorn tastes sweet and sour, contains a variety of vitamins, maslinic acid, citric acid, etc., and also contains minerals such as flavonoids, lactones, protein, calcium, and iron. . The yogurt prepared with hawthorn as a raw material is not only delicious, but also more nutritious. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 郭心仪
Owner 郭心仪
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