A kind of kimchi yoghurt and preparation method thereof
A technology for kimchi and yogurt, applied in the field of kimchi yogurt and its preparation, can solve the problems of inability to meet the quality requirements of consumers' yogurt, unbalanced nutrition, insufficient flavor, etc., and achieves low production environment requirements, cost saving, and reduced pollution. Effect
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Embodiment 1
[0021] [Example 1] A kimchi yogurt, which comprises the following raw materials in parts by weight: 10 parts of fresh vegetables, 40 parts of fresh milk, 4 parts of glucose, 3 parts of peptone, 2 parts of lactic acid bacteria, and 3 parts of white sugar.
[0022] The fresh vegetables include three kinds of crispy radish, cucumber and lotus root slices.
[0023] The lactic acid bacteria are Lactobacillus plantarum.
[0024] A kind of preparation method of kimchi yoghurt, it comprises the following steps:
[0025] S1. Wash and dice the fresh vegetables radish, cucumber, and lotus root slices, blanch at 90°C for 2 minutes, drain the water for later use, and wash and sterilize the kimchi jar for later use;
[0026] S2. Add appropriate amount of filtered water after rinsing fresh vegetables and add glucose and peptone to prepare a liquid medium, inoculate Lactobacillus plantarum CICC20022, activate and cultivate at 35°C for 20 hours;
[0027] S3. First boil the water and cool it ...
Embodiment 2
[0029] [Example 2] A kimchi yogurt, which comprises the following raw materials in parts by weight: 12 parts of fresh vegetables, 45 parts of fresh milk, 5 parts of glucose, 4 parts of peptone, 3 parts of lactic acid bacteria, and 4 parts of white sugar.
[0030] The fresh vegetables include three kinds of crispy corn, lettuce and cowpea.
[0031] The lactic acid bacteria are Lactobacillus plantarum.
[0032] A kind of preparation method of kimchi yoghurt, it comprises the following steps:
[0033] S1. Choose crispy fresh vegetables such as corn, lettuce, and cowpea, wash and dice, blanch at 95°C for 2.5 minutes, drain the water for later use, and wash and sterilize the kimchi jar for later use;
[0034] S2. Take the filtered water after rinsing fresh vegetables and add an appropriate amount of glucose and peptone to prepare a liquid medium, inoculate Lactobacillus plantarum CICC20022, and activate and cultivate at 36°C for 24 hours;
[0035] S3. Boil the water and cool it t...
Embodiment 3
[0037] [Example 3] A kimchi yogurt, which comprises the following raw materials in parts by weight: 15 parts of fresh vegetables, 43 parts of fresh milk, 5 parts of glucose, 4 parts of peptone, 3 parts of lactic acid bacteria, and 4 parts of white sugar.
[0038] The fresh vegetables include four kinds of crispy radishes, sliced lotus root, lettuce and cowpea.
[0039] The lactic acid bacteria are Lactobacillus plantarum.
[0040] A kind of preparation method of kimchi yoghurt, it comprises the following steps:
[0041] S1. Choose crispy fresh vegetables such as radish, lotus root slices, lettuce, and cowpea, wash and dice, blanch at 100°C for 3 minutes, drain and set aside, wash and sterilize the kimchi jar for use;
[0042] S2. Take the filtered water after rinsing the fresh vegetables and add an appropriate amount of glucose and peptone to prepare a liquid medium, inoculate Lactobacillus plantarum CICC20022, and activate and cultivate at 37°C for 26 hours;
[0043] S3. ...
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