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A kind of grape almond high-calcium yogurt fermented milk and preparation method thereof

A technology of yogurt and fermented milk, which is applied in the field of goat milk fermented milk, which can solve the problem of insufficient goat milk drinks, achieve the effect of attractive aroma, relieve hypoglycemia, and prevent the spread of cancer cells

Active Publication Date: 2016-08-24
浙江忠梦昌健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the goat milk products on the market are sold in the form of goat milk powder, and there are relatively few in the form of fresh milk and yogurt, and of course there are even fewer goat milk drinks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for processing grape almond high-calcium yogurt fermented milk, comprising the following steps:

[0038] (1) Take 10g of pest-free dry almonds or fresh almonds, clean the almonds, dry almonds need to be soaked for 6 hours in advance, fresh almonds are not used, take them out and scald them with hot water at 95°C for peeling, add the ratio of solid to liquid (g / ml) 1 : 5% water is crushed in a blender, filter the almond juice with 4 times nylon gauze, remove the almond dregs, and obtain the filtrate for later use.

[0039] (2) Purified milk: Take 25mL of fresh goat milk, filter and purify, and remove the floating impurities in the upper layer.

[0040] Ingredients: 0.08% by weight of β-cyclodextrin, 0.05% by weight of sodium carboxymethylcellulose and 0.09% by weight of pectin, 3% by weight of white sugar, adding almonds in a ratio of 97:3 liquid, mix well

[0041] Homogenization, sterilization: homogenization (65°C, pressure 23MPa), pasteurization, temperatur...

Embodiment 2

[0049] A method for processing grape almond high-calcium yogurt fermented milk, comprising the following steps:

[0050] (1) Take 10g of pest-free dry almonds or fresh almonds, clean the almonds, dry almonds need to be soaked for 4 hours in advance, fresh almonds are not used, take them out and scald them with hot water at 95°C for peeling, add the ratio of solid to liquid (g / ml) 1 : 5% water is crushed in a blender, filter the almond juice with 4 times nylon gauze, remove the almond dregs, and obtain the filtrate for later use.

[0051] (2) Purified milk: Take 25mL of fresh goat milk, filter and purify, and remove the floating impurities in the upper layer.

[0052] Ingredients: 0.12% by weight of β-cyclodextrin, 0.07% by weight of sodium carboxymethylcellulose and 0.07% by weight of pectin, 5% by weight of white sugar, adding almonds in a ratio of 95:5 liquid, mix well.

[0053] Homogenization, sterilization: homogenization (70°C, pressure 20MPa), pasteurization, temperatu...

Embodiment 3

[0060] A method for processing grape almond high-calcium yogurt fermented milk, comprising the following steps:

[0061] (1) Take 10g of pest-free dry almonds or fresh almonds, clean the almonds, dry almonds need to be soaked for 8 hours in advance, fresh almonds are not used, take them out and scald them with hot water at 95°C for peeling, add the ratio of solid to liquid (g / ml) 1 : 5% water is crushed in a blender, filter the almond juice with 4 times nylon gauze, remove the almond dregs, and obtain the filtrate for later use.

[0062] (2) Purified milk: Take 25mL of fresh goat milk, filter and purify, and remove the floating impurities in the upper layer.

[0063] Ingredients: 0.10% by weight of β-cyclodextrin, 0.09% by weight of sodium carboxymethylcellulose and 0.05% by weight of pectin, 7% by weight of white sugar, adding almonds in a ratio of 95:5 liquid, mix well.

[0064] Homogenization and sterilization: homogenization (75°C, pressure 19MPa), pasteurization, temper...

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PUM

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Abstract

The invention discloses grape-almond high-calcium yogurt fermented milk and a preparation method thereof, comprising: 1) soaking fresh almonds or dried almonds, crushing and filtering to obtain pulp; 2) taking fresh goat milk and adding an appropriate amount of stabilizer , and then mixed with almond liquid in the ratio of (95‑97): (5‑3), homogenized, pasteurized, rapidly cooled to 45°C, and fermented into yogurt under the action of Lactobacillus bulgaricus and Streptococcus thermophilus , fermented and matured at 0-5°C after taking it out; 3) Take fresh grapes with plump fruit and a good appearance, remove the pits and skins, add color-protecting agent, beat, sterilize, and set aside; 4) Put yogurt milk Fully mixed with grape pulp, pasteurized, cooled, packaged, finished product, refrigerated. The grape-almond high-calcium yogurt prepared by the invention has increased calcium content, and also increased other nutrients and functional health-care ingredients contained in almonds and grapes, has simple process, low cost, rich nutrition, and is convenient to drink, store and transport .

Description

technical field [0001] The invention relates to goat milk fermented milk, in particular to grape almond high-calcium yogurt fermented goat milk and a preparation method thereof. Background technique [0002] Calcium is the source of life of the human body and the most abundant inorganic element in the human body. The content of calcium in the human body is not only related to bone health, but also may be related to high blood pressure and premenstrual tension syndrome. Calcium ions play a decisive role in the secretion of human endocrine gland hormones, and are also crucial to maintaining the functions of circulation, breathing, digestion, urinary, nervous, endocrine, reproductive and other system organs. At present, the calcium nutrition status of urban and rural residents in my country has been in a bad state. Whether urban residents or rural residents, the intake of calcium has been decreasing, and the decline in rural residents has been even greater. [0003] The sugar ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 王存芳李钰朱玉英
Owner 浙江忠梦昌健康科技有限公司
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