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Processing method of maca-flavored yogurt

A processing method and maca technology are applied in the processing field of maca-flavored yogurt, can solve problems such as unseen maca-flavored yogurt and the like, and achieve the effects of being suitable for large-scale production, enhancing body movement ability and easy to operate.

Inactive Publication Date: 2015-01-28
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, some yogurts with health care functions have appeared on the market, such as jujube yogurt, etc., but there is no maca-flavored yogurt.

Method used

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  • Processing method of maca-flavored yogurt
  • Processing method of maca-flavored yogurt
  • Processing method of maca-flavored yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 A kind of processing method of adding Maca powder before fermentation to produce solidified Maca flavor yoghurt, it comprises the following steps:

[0026] (1) Maca pretreatment: select Maca, slice, dry, pulverize;

[0027] (2) Ingredients: Take 150g of fresh milk, add 1.5g of maca powder according to the mass of fresh milk at 1.0% (w / w), add 12g of sucrose at 8% (w / w), and homogenize for 5 minutes with a homogenizer to ensure various ingredients Mix well;

[0028] (3) Sterilization: The material is sterilized in a water bath at 90°C for 10 minutes;

[0029] (4) Inoculation of lactic acid bacteria: quickly cooled to 45°C in an ice-water bath, and 1.5 mg of strains (Lactobacillus bulgaricus and Streptococcus thermophilus) were added at 10 μg / g;

[0030] (5) Fermentation: Fermentation at 45°C for 8 hours;

[0031] (6) Post-cooking: post-cooking at 4°C for 16 hours, and then packaged to obtain a solidified maca-flavored yogurt product;

[0032] (7) Preserv...

Embodiment 2

[0034]Embodiment 2 A kind of processing method of adding Maca extract before fermentation to produce solidified Maca flavor yoghurt, it comprises the following steps:

[0035] (1) Maca pretreatment: select Maca, slice, dry and pulverize. Take 1g of maca powder, add 10mL of distilled water to boil for 30min according to the ratio of solid to liquid (1:10 (w:v), centrifuge at 8000r / min for 20min, take the supernatant, prepare maca extract, pasteurize (65°C, 30min) ;

[0036] (2) Ingredients: Take 100g of fresh milk, add 5mL of maca extract according to 5.0% (v / w) of the fresh milk mass (converted into maca powder, the amount added is 0.5%), add 8g of sucrose at 8% (w / w) , the homogenizer is homogenized for 5 minutes to ensure that all ingredients are fully mixed;

[0037] (3) Sterilization: The material is sterilized in a water bath at 90°C for 10 minutes;

[0038] (4) Inoculation of lactic acid bacteria: quickly cooled to 45°C in an ice-water bath, and 1.0 mg of strains (Lac...

Embodiment 3

[0042] Embodiment 3 A kind of processing method of adding Maca extract after fermentation to produce stirred type Maca flavored yoghurt, it comprises the following steps:

[0043] (1) Maca pretreatment: select Maca, slice, dry and pulverize. Take 1g of maca powder, add 10mL water to boil for 30min according to the ratio of solid to liquid (1:10(w:v), centrifuge at 8000r / min for 20min, take the supernatant, prepare maca extract, pasteurize (65°C, 30min) ;

[0044] (2) Ingredients: Take 200g of fresh milk, add 16g of sucrose according to 8% (w / w) of fresh milk mass, and homogenize for 5 minutes with a homogenizer to ensure that all ingredients are fully mixed;

[0045] (3) Sterilization: Sterilize in a water bath at 90°C for 10 minutes;

[0046] (4) Inoculation of lactic acid bacteria: quickly cooled to 45°C in an ice-water bath, and 2.0 mg of strains (Lactobacillus bulgaricus and Streptococcus thermophilus) were added at 10 μg / g;

[0047] (5) Fermentation: Fermentation at 45...

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Abstract

A processing method of maca-flavored yogurt relates to a processing method of yogurt. Method One: adding water into a maca powder and boiling, centrifuging and taking a supernatant to obtain a maca extract product; adding the maca powder and / or the maca extract product into fresh milk, adding cane sugar, uniformly mixing, inoculating lactobacillus to a sterilized mixture, and fermenting; and carrying out after-ripening on the fermented mixture, and packaging to obtain a maca-flavored yogurt finished product. Method Two: adding water into a maca powder and boiling, centrifuging and taking a supernatant to obtain a maca extract product; adding cane sugar into fresh milk, uniformly mixing, and inoculating lactobacillus to a sterilized mixture and fermenting; adding the maca powder and / or the maca extract product into the fermented mixture, carrying out after-ripening and packaging to obtain a maca-flavored yogurt finished product. By the processing method, original flavor and nutrient content of the yogurt are retained, and the yogurt has unique flavor and nutrient content of maca and is endowed with activities of resisting fatigue, enhancing athletic ability of human body and the like. The processing method is simple to operate and is suitable for large-scale production.

Description

technical field [0001] The invention relates to a processing method of yogurt, in particular to a processing method of maca-flavored yogurt. Background technique [0002] Maca (Maca, Lepidium meyenii), native to the Peruvian Andes at an altitude of 4,000 meters above sea level, is very demanding on growth conditions (Yu Longjiang, et al. Research on the nutritional components and anti-fatigue effect of Maca (Lepidium meyenii) dry powder. Food Science , 2004, 25(1):164-166). At present, my country has successfully introduced maca in some areas of Yunnan, and with the continuous development and progress of planting technology, the planting area has gradually expanded from the original Yulong Snow Mountain to Huize and other places. The planting has become large-scale, and the product quality is not inferior Maca native to Peru (Gan Jin, et al. Analysis of total alkaloid content in Maca with three colors cultivated in Yunnan. Food Science, 2010,31(24):415-419). [0003] In Pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 刘光明陈小锋张其标翁凌蔡惠龙
Owner JIMEI UNIV
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