Dragon fruit yogurt and manufacturing method thereof

A production method and dragon fruit technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor nutritional value and single taste of yogurt, and achieve the effect of unique taste, rich nutritional value, and reduced vegetative cells

Inactive Publication Date: 2014-12-31
南宁振企农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of existing yoghurts such as single taste and poor nutritional value, the present invention further provides a pitaya yoghurt and a preparation method thereof

Method used

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  • Dragon fruit yogurt and manufacturing method thereof
  • Dragon fruit yogurt and manufacturing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A dragon fruit yoghurt comprises the following raw materials in parts by weight: 40 parts by weight of dragon fruit, 20 parts of poria cocos, 200 parts of milk, 20 parts of fermentation bacteria, 25 parts of white sugar, 5 parts of stabilizers (pectin, gelatin and modified starch) and 10 parts of honey.

[0032] A kind of preparation method of pitaya yogurt, comprises the following steps:

[0033] Step 1: Select the red dragon fruit with good quality, maturity of 80% to 90%, and good tissue state as described in the formula. The pitaya is a post-ripening fruit, and the fully ripe pitaya peel may crack, and the pulp When the tissue structure changes, put it in hot water and blanch for 2 minutes. Short-term blanching can kill the microorganisms remaining on the surface of the dragon fruit, enhance the color of the dragon fruit, without softening the texture, causing the color to be out of balance, and removing the outer skin scales. Cut the dragon fruit with skin into sma...

Embodiment 2

[0042]In a kind of pitaya yoghurt, comprise the raw material of following parts by weight: pitaya 50, poria cocos 25, milk 250, fermentation bacteria 25, white granulated sugar 28, stabilizer (gelatin, xanthan gum and guar gum) 7 and honey 12.

[0043] A kind of preparation method of pitaya yogurt, comprises the following steps:

[0044] Step 1: select the white-heart dragon fruit with good quality, maturity of 80% to 90%, and good tissue state as described in the formula. The pitaya is a post-ripening fruit, and the fully ripe pitaya peel may crack. The tissue structure of the pulp changes. Put the dragon fruit in hot water and blanch for 2.5 minutes. Short-term blanching can kill the microorganisms remaining on the surface of the dragon fruit and enhance the color of the dragon fruit without softening the texture and causing color imbalance. Remove the outer skin scales, cut the dragon fruit with skin into small pieces for easy beating, pour it into a beater, add honey, and...

Embodiment 3

[0053] A dragon fruit yoghurt comprises the following raw materials in parts by weight: 60 parts by weight of dragon fruit, 30 parts of poria cocos, 300 parts of milk, 30 parts of fermenting bacteria, 30 parts of white sugar, 8 parts of stabilizers (pectin, modified starch and xanthan gum), and 15 parts of honey.

[0054] A kind of preparation method of pitaya yogurt, comprises the following steps:

[0055] Step 1: Select the yellow-heart dragon fruit with good quality, maturity of 80% to 90%, and good tissue state as described in the formula. The dragon fruit is a post-ripening fruit, and the fully ripe dragon fruit peel may crack. The tissue structure of the pulp changes, put it in hot water for 3 minutes, blanching for a short time can kill the microorganisms remaining on the surface of the dragon fruit, enhance the color of the dragon fruit, without making the texture soft, the color imbalance, and remove the outer skin scales , cut the dragon fruit with skin into small pi...

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Abstract

The invention discloses a dragon fruit yogurt and a manufacturing method thereof. The dragon fruit yogurt is prepared from the following raw materials in parts by weight: 40-60 parts of dragon fruit, 20-30 parts of tuckahoe, 200-300 parts of milk, 20-30 parts of zymocyte, 25-30 parts of white granulated sugar, 5-8 parts of a stabilizer, and 10-15 parts of honey. The dragon fruit yogurt disclosed by the invention is prepared from the processed dragon fruit with peel and the tuckahoe which are used as main raw materials, so that the fresh flavor and the rich nutrition of the dragon fruit can be kept; the dragon fruit yogurt is special in taste, green, healthy, and capable of maintaining beauty, keeping young, invigorating the spleen and soothing the nerves, so as to enable a user to be joyful in the body and mind.

Description

technical field [0001] The invention relates to dragon fruit yogurt and a preparation method thereof, belonging to the field of food. Background technique [0002] Yogurt is a kind of milk product that takes fresh milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0003] Pitaya, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales like the outer scales of Jiaolong. It is a fruit cultivar of the cactus genus Hylocereus undatus. Dragon fruit is a low-energy fruit and also a health-care nutritional food with certain curative...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/12
Inventor 张文俊林汉文
Owner 南宁振企农业科技有限公司
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