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Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition

A raw material composition and technology of cornus, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of poor taste, sour and bitter taste of cornus, cumbersome preparation process of cornus juice, etc.

Inactive Publication Date: 2015-01-07
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of the prior art that the cornus officinalis tastes sour and bitter, astringent, and inconvenient to eat, and the defects of the prior art that the preparation process of the cornus officinalis juice is cumbersome, the process consumes high energy, and the taste is not good. And provide a kind of dogwood juice, yogurt and its preparation method, and a kind of raw material composition

Method used

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  • Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition
  • Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition
  • Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] The preparation of embodiment 1 dogwood juice

[0078] Choose dogwood fruits with high maturity, no rot, no pests and diseases, remove fruit stems, fruit leaves and other impurities, put them in the sink and clean them. The fruit is sent to the screw press to squeeze the juice to separate the juice from the pulp. During this process, pay attention to adjusting the speed of the screw to prevent the fruit core from being crushed to prevent the bitterness in the core from entering the juice. Then filter to obtain the original juice of Cornus officinalis after removing the filter residue.

[0079] Use cold water at 4°C to 6°C to prepare the skim milk powder into skim milk with a concentration of 12%, and the percentage is the mass percentage of the skim milk powder to the total mass of the skim milk. Then mix the skimmed milk with 100ml of the original juice of Cornus officinalis respectively according to the amount in Table 1, then let it stand for 30 minutes to clarify a...

Embodiment 2

[0082] The preparation of embodiment 2 dogwood juice

[0083] Choose dogwood fruits with high maturity, no rot, no pests and diseases, remove fruit stems, fruit leaves and other impurities, put them in the sink and clean them. The fruit is sent to the screw press to squeeze the juice to separate the juice from the pulp. During this process, pay attention to adjusting the speed of the screw to prevent the fruit core from being crushed to prevent the bitterness in the core from entering the juice. Then filter to obtain the original juice of Cornus officinalis after removing the filter residue.

[0084] Use cold water at 4°C to 6°C to make skim milk powder into skim milk with a concentration of 9%, 10%, 12%, 13%, and 14%, and the percentage is the mass percentage of the skim milk powder to the total mass of the skim milk . Then take 0.5ml of these skimmed milks and mix them with 100ml of the original juice of Cornus officinalis respectively, then let it stand for 30 minutes to ...

Embodiment 3

[0090] Raw composition formula in table 3 embodiment 3:

[0091] raw material

Amount added (kg)

raw milk

779.2

agar

0.5

modified starch

8

pectin

1.5

White sugar

80

Yam powder

20

Whey Protein Concentrate (Esprion300)

20

Dogwood Juice

80

Isomaltooligosaccharide

10

Yogurt Flavor

0.8

Fermentation agent YM-1821

1U

[0092] Preparation:

[0093] (1) Add the agar, modified starch, pectin, white sugar, yam powder and concentrated whey protein (Esprion300) in Table 3 to raw milk preheated to 60°C through a powder mixer according to the proportion in Table 3 , circulate and stir for 10 minutes to mix the raw materials evenly to obtain a mixed material. After cooling the mixed material to 25°C, add dogwood juice and isomaltooligosaccharide and stir for 10 minutes until all the materials are evenly mixed to obtain a semi-finished product.

[0094]...

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Abstract

The invention discloses cornus officinalis juice, yoghourt, preparation methods of the cornus officinalis juice and the yoghourt, as well as a raw material composition. The preparation method of the cornus officinalis juice disclosed by the invention comprises the following steps: taking fresh cornus officinalis fruits; cleaning, squeezing juice and filtering; mixing skim milk with filtered fresh cornus officinalis fruits, standing and taking away the puckery taste; and filtering again. Both the raw material composition and the yoghourt which are disclosed by the invention contain the cornus officinalis juice. The preparation method of the cornus officinalis juice disclosed by the invention is simple in steps, convenient to operate, and low in energy consumption; and the prepared cornus officinalis juice is ruby red in color and luster, clear in texture, sour in taste, and free of a bitter taste. The yoghourt disclosed by the invention contains the cornus officinalis juice and yam flour, is comprehensive in nutrition, has multi-health efficacies, is fine and uniform in texture, and moderate in viscosity, does not separate out whey, has unique aroma of the cornus officinalis and frankincense of fermented milk, and is moderate in acidity and sweetness, fresh and smooth in taste, and free of peculiar smell. The preparation methods of the cornus officinalis juice and the yoghourt, which are disclosed by the invention, are simple in processes, and suitable for industrial production.

Description

technical field [0001] The invention specifically relates to cornel juice, yoghurt, a preparation method thereof, and a raw material composition. Background technique [0002] Fermented yogurt is generally a product made from cow's milk fermented by lactic acid bacteria. In addition to retaining all the nutrition of milk, yogurt also contains a large amount of lactic acid and active lactic acid bacteria that are beneficial to human health. With the continuous deepening of relevant scientific research, the benefits of active lactic acid bacteria on human health are increasingly revealed, maintaining the ecological balance of intestinal flora; inhibiting the invasion of harmful bacteria to the intestinal tract; preventing constipation; promoting digestion and absorption; preventing Aging; can improve human immunity; prevent diseases; promote the body's absorption and utilization of nutrients; maintain the micro-ecological balance of intestinal flora; enhance the body's immune ...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/133
Inventor 任江红乔成亚孙卓李海燕梅芳
Owner BRIGHT DAIRY & FOOD
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