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

Active Publication Date: 2017-09-01
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many types of yogurt on the market, and the tastes are also different. The research and development of new research products are also emerging one after another, but there are common problems of single taste, insufficient flavor and unbalanced nutrition.
However, these products with single taste, insufficient flavor and unbalanced nutrition can no longer meet consumers' requirements for yogurt quality.

Method used

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  • A kind of kimchi yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a kimchi yoghurt and a preparation method thereof, which comprises the following raw materials in parts by weight: 10-15 parts of fresh vegetables, 40-50 parts of fresh milk, 4-6 parts of glucose, 3-5 parts of peptone, 2-4 parts of 1 part of lactic acid bacteria, 3~5 parts of white sugar. The preparation method is as follows: firstly, fresh vegetables are blanched and lactobacillus plantarum is activated; then, the blanched vegetables are inoculated with lactic acid bacteria; The invention has the characteristics of simple production method and low production cost; the kimchi yoghurt produced by the invention combines the characteristics of kimchi and yoghurt, is not only rich in vitamins, amino acids, dietary fiber, active probiotics, and protein, but also has unique flavor and pure taste ,full of nutrition.

Description

technical field [0001] The invention relates to pickled vegetable yoghurt and a preparation method thereof, belonging to the technical field of yoghurt processing. Background technique [0002] Kimchi is made from fresh vegetables and fermented by lactic acid bacteria. It is a "cold processing" of vegetables. Compared with other processing methods of vegetables, the beneficial ingredients of vegetables are less lost during kimchi processing. Kimchi is rich in vitamins and dietary fiber. Yogurt is generally made of fresh milk or reconstituted milk as the main raw material and fermented by lactic acid bacteria, a fermented milk product rich in probiotics. It originated in Turkey and has a history of thousands of years in our country. Yogurt contains a large number of active probiotics that are beneficial to human health, and is also rich in nutrients such as protein, calcium, amino acids and vitamins, and has high nutritional value. Yogurt is favored by consumers because of i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 申文熹张其圣张红梅陈功
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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