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Compound papaya yogurt drink and preparation method thereof

A technology of composite wood and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of not satisfying consumers' desire for delicious food, high sugar content in yogurt, unfavorable health care, etc., and achieve high health care value , stable orange-red color and fine texture

Inactive Publication Date: 2014-07-09
何钰婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, papaya yogurt sold in the market has a relatively single taste, and because yogurt contains high sugar content, it is not conducive to digestion and absorption by the human body, and cannot satisfy consumers' desire for delicious food, and cannot achieve the purpose of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A compound papaya yogurt drink, the formula of which is:

[0018] 50 parts of papaya, 25 parts of celery, 25 parts of carrot, 20 parts of peach, 35 parts of honey, 70 parts of milk, 5 parts of compound enzyme, 8 parts of lactic acid bacteria.

[0019] Wherein, the compound enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0020] The preparation method of the compound papaya yoghurt drink of the present embodiment, its steps are:

[0021] 1) Peel and remove seeds of papaya, wash celery and carrot, cut into pieces, soak in 4% salt water for 25 minutes, pick up, rinse with clean water, pour into boiling water and boil for 4 minutes, according to the solid-liquid ratio of 1 : 3 add water for beating, and pass through a 130-mesh sieve to obtain pulp;

[0022] 2) Remove the pits from the peaches, pour them into a juicer to crush and squeeze the juice, and filter to obtain peach juice;

[0023] 3) Mix the fruit pulp obtained in step 1) with the peach...

Embodiment 2

[0026] A compound papaya yogurt drink, the formula of which is:

[0027] 60 parts of papaya, 25 parts of celery, 20 parts of carrot, 25 parts of peach, 40 parts of honey, 80 parts of milk, 7 parts of compound enzyme, 10 parts of lactic acid bacteria.

[0028] Wherein, the compound enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0029] The preparation method of the compound papaya yoghurt drink of the present embodiment, its steps are:

[0030] 1) Peel and remove seeds of papaya, wash celery and carrot, cut into pieces, soak in 5% salt water for 20 minutes, pick up, rinse with clean water, pour into boiling water and boil for 5 minutes, according to the solid-to-liquid ratio of 1: 4. Add water for beating and pass through a 150-mesh sieve to obtain pulp;

[0031] 2) Remove the pits from the peaches, pour them into a juicer to crush and squeeze the juice, and filter to obtain peach juice;

[0032] 3) Mix the pulp obtained in step 1) with the peach ju...

Embodiment 3

[0035] A compound papaya yogurt drink, the formula of which is:

[0036] 52 parts of papaya, 20 parts of celery, 30 parts of carrot, 22 parts of peach, 32 parts of honey, 72 parts of milk, 5 parts of compound enzyme, and 8 parts of lactic acid bacteria.

[0037] Wherein, the compound enzyme is composed of pectinase and cellulase in a weight ratio of 3:1.

[0038] The preparation method of the compound papaya yoghurt drink of the present embodiment may further comprise the steps:

[0039] 1) Peel and remove seeds of papaya, wash celery and carrot, cut into pieces, soak in 3% salt water for 30 minutes, pick up, rinse with clean water, pour into boiling water and boil for 3 minutes, according to the solid-liquid ratio of 1 : 2 add water for beating, and pass through a 120-mesh sieve to obtain pulp;

[0040] 2) Remove the pits from the peaches, pour them into a juicer to crush and squeeze the juice, and filter to obtain peach juice;

[0041] 3) Mix the fruit pulp obtained in st...

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PUM

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Abstract

The invention discloses compound papaya yogurt drink and a preparation method thereof. According to the formula, the drink comprises 40-60 parts of papaya, 20-30 parts of celery, 20-30 parts of carrot, 15-25 parts of honey peach, 30-40 parts of honey, 60-80 parts of milk, 3-7 parts of compound enzyme and 6-10 parts of lactic acid bacteria. The preparation method comprises the following steps: (1) mixing and pulping the papaya, the celery and the carrot to obtain pulp; (2) preparing honey peach juice; (3) mixing the pulp and the honey peach juice, adding the compound enzyme for enzymolysis, adding the honey and the milk for mixing and homogenizing, carrying out pasteurization, then inoculating the lactic acid bacteria, fermenting for 5-10 hours at 30-35 DEG C, and transferring, and performing after-ripening at 2-4 DEG C for 18-24h. The prepared compound papaya yogurt drink is unique in flavor, stable in color and rich in nutrition, is easily absorbed by a human body and has high health-care values.

Description

technical field [0001] The invention relates to a lactic acid drink, in particular to a compound papaya yoghurt drink and a preparation method thereof. Background technique [0002] As a reducing agent in the human body, vitamin C contained in yogurt can effectively inhibit the oxidation process of tyrosine during the formation of melanin and reduce the deposition of melanin in the human body. Inorganic mineral elements such as calcium, magnesium, potassium, and sodium contained in yogurt can effectively improve the pH of the blood, reduce the formation of pigmented spots in the skin, and have a certain effect on various pigmented spots such as chloasma and freckles effect. The highly active inorganic mineral trace element zinc and some derivatives of vitamin A and vitamin E rich in it also help the transformation and excretion of certain toxic substances in the body, reduce the stimulation of acne, relieve acne symptoms, and help for healing. Therefore, long-term consump...

Claims

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Application Information

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