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Peony yogurt and preparation method thereof

A peony and yoghurt technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of high cost, low added value of peony by-products, single taste of beverages, etc., to improve digestion and absorption, improve antioxidant capacity, protein high content effect

Inactive Publication Date: 2014-08-06
LUOYANG CHUNKUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to provide a peony yoghurt and yoghurt mainly made from peony seed dregs and peony flowers to solve the problems of low added value of peony by-products and the single taste and high cost of beverages made from peony products in the prior art. its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of peony yogurt, comprising the following steps:

[0026]Step 1. Preparation of peony kernel pulp: select peony seed meal and peony kernels without mildew and insects, and have a weight ratio of 1:1, wherein the peony seed meal is obtained after refining peony seed oil by cold pressing Seed meal, mixed and crushed, passed through 80 mesh sieve to get peony kernel powder, added boiling water 3 times the weight of peony kernel powder, soaked for 20 minutes, poured into the beater together with boiling water, and added 7 times the pure peony kernel powder Water is used for beating, glucoamylase is added to the obtained slurry, heated in a constant temperature water bath at 60°C for 35 minutes, and after cooling, it is filtered with an 80-mesh filter to obtain peony kernel pulp, which is refrigerated for later use; wherein, 200U glucoamylase is added to each gram of peony kernel powder;

[0027] Step 2. Preparation of peony flower liquid: take the fresh...

Embodiment 2

[0033] A preparation method of peony yogurt, comprising the following steps:

[0034] Step 1. Preparation of peony kernel pulp: select peony seed meal and peony kernels without mildew and insects, and have a weight ratio of 1:1, wherein the peony seed meal is obtained after refining peony seed oil by cold pressing Seed meal, mixed and crushed, passed through 80 mesh sieve to get peony kernel powder, added boiling water 3 times the weight of peony kernel powder, soaked for 20 minutes, poured into the beater together with boiling water, and added 7 times the pure peony kernel powder Water for beating, add glucoamylase to the obtained slurry, heat in a constant temperature water bath at 60°C for 32 minutes, filter through an 80-mesh filter to obtain peony kernel slurry, and refrigerate for later use; wherein, 200U glucoamylase is added to each gram of peony kernel powder;

[0035] Step 2. Preparation of peony flower liquid: take the fresh peony flower and wash and dry it, then pu...

Embodiment 3

[0041] A preparation method of peony yogurt, comprising the following steps:

[0042] Step 1. Preparation of peony kernel pulp: select peony seed meal and peony kernels without mildew and insects, and have a weight ratio of 1:1, wherein the peony seed meal is obtained after refining peony seed oil by cold pressing Seed meal, mixed and crushed, passed through 80 mesh sieve to obtain peony kernel powder, added boiling water 3 times the weight of peony kernel powder, soaked for 20 minutes, poured into the beater together with boiling water, and added 6 times the weight of peony kernel powder Water is used for beating, glucoamylase is added to the obtained slurry, heated in a constant temperature water bath at 60°C for 30 minutes, and after cooling, it is filtered with an 80-mesh filter to obtain peony kernel pulp, which is refrigerated for later use; wherein, 200U glucoamylase is added to each gram of peony kernel powder;

[0043] Step 2. Preparation of peony flower liquid: take ...

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PUM

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Abstract

The invention relates to a peony yogurt and a preparation method thereof. The peony yogurt is composed of peony kernel syrup, a peony flower extract and a dark plum juice according to the weight ratio of 7 to 5 to 3, as well as whole milk powder, cane sugar, citric acid, a stabilizer and an emulsifier of which the additive amounts are respectively 7-9 percent, 4-7 percent, 0.2-0.25 percent, 0.12-0.3 percent and 0.15-0.25 percent of the total weight of the peony kernel syrup, the peony flower extract and the dark plum juice; the preparation method comprises the technologies of preparing the peony kernel syrup, the peony flower extract and the dark plum juice, preparing a solution A by using the cane sugar, the dark plum juice and the citric acid, and mixing and packaging with the solution A after the fermentation of a solution B. The peony yogurt prepared in the invention has double flavors of the peony kernel syrup and the milk, is high in the contents of protein and viable bacteria, can enhance the digestive ability of intestines and stomach, can enhance people's absorption to nutritional ingredients of the peony yogurt, is low in fat, and can meet the consumer demands to low-fat diet crowds.

Description

technical field [0001] The invention relates to the technical field of processing peony products, in particular to peony yoghurt and a preparation method thereof. Background technique [0002] Peony is also known as Shugu, Deer Allium, White Velvet, Wood Paeoniae, and Bailiangjin. It belongs to the shrub of Paeoniae genus in the family Ranunculaceae. In addition to its root bark, peony is an important traditional Chinese medicine, peony flowers and peony seeds also have important medicinal value. . Peony seeds are the essence of peony plants. They are nuts protected by a double layer of shell and seed shell, and have natural "longevity" genes. Peony seeds are rich in α-linolenic acid, paeonol and paeonol saponin. α-linolenic acid is an essential fatty acid that cannot be synthesized by the human body and can only be ingested from external food; It has multiple pharmacological effects such as heat analgesia and immune regulation, and is mainly used clinically to treat rheum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
Inventor 杨永庆
Owner LUOYANG CHUNKUI AGRI DEV
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