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Method for preparing set style yogurt through using orange peel juice

A technology for coagulating yogurt and orange peel, which can be used in applications, dairy products, milk preparations, etc., can solve the problems of waste of resources, pollution, insufficient utilization of orange peel, etc., achieve huge economic benefits, solve the problem of waste of resources, The effect of good social benefit

Inactive Publication Date: 2015-07-22
TIANJIN UNIV OF SCI & TECH
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing solidified yoghurt by using orange peel juice, so as to solve the problems of waste of resources and environmental pollution caused by the insufficient utilization of orange peel in my country's citrus enterprises

Method used

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Examples

Experimental program
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Effect test

Embodiment approach

[0026] 1. Preparation of raw materials: select orange peels without mildew and spoilage, clean them, dry them, and mix orange peels with water at a ratio of 1:4 (w / w).

[0027] Squeeze the juice, then filter, take the supernatant to remove the filter residue, and use the supernatant for later use.

[0028] 2. Debittering: Mix orange peel juice with 1.5% (w / v) β-cyclodextrin for embedding reaction.

[0029] 3. Deployment: Add 1% (w / v) modified dextran, 5% (w / v) white granulated sugar, 0.1% (w / v) CMC, 0.1% (w / v) to the debittered orange peel juice % (w / v) xanthan gum, 0.01% (w / v) natural vitamin C, 0.5% (w / v) skimmed milk powder for deployment.

[0030] 4. Homogenization: Homogenize the formulated base material at a temperature of 65°C and a homogenization pressure of 25MPa.

[0031] 5. Sterilization: Heat the material to 95°C for 10 minutes to sterilize.

[0032] 6. Inoculation: After the material is cooled to 42°C, inoculate with 4% (v / v) compound starter. The starter is L...

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Abstract

The invention discloses a method for preparing set style yogurt through fermenting orange peel juice by using a lactic acid bacterium, and relates to the field of microbial fermentation of foods. The problems of low utilization rate and high cost of orange peel in the orange processing are solved. A lactic acid bacterium starter is a Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) mixed strain or a strain obtained by compounding Lactobacillus delbeueckii subsp. bulgaricus (CGMCC1.2161) and Streptococcus thermophilus (CICC6058) with one or two of Lactobacillus plantarum (CGMCC1.2158) and Bifidobacterium bifidum (CGMCC1.5029). The method reasonably develops and utilizes orange peel, changes the orange peel into valuables, and generates large economic benefit and good social benefit.

Description

technical field [0001] The invention relates to the field of food microbial fermentation, in particular to a method for preparing coagulated yogurt by using lactic acid bacteria to ferment orange peel juice. Background technique [0002] Orange peel contains rich nutrition, its main chemical components and physiologically active substances are essential oils, natural pigments, flavonoids, limonoids, pectin, cellulose and hemicellulose, coumarin compounds and other components. Sesame oil has the effects of eliminating phlegm, relieving cough, promoting the secretion of digestive juice, dissolving gallstones, and anti-inflammatory and antibacterial; the natural pigments in orange peel are mainly carotenoids, which can enhance food color, increase people's appetite, prevent cancer cell growth, delay The function of cell aging and enhancing human immunity; flavonoids are mainly hesperidin, which has the functions of maintaining normal osmotic pressure of blood vessels, reducing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 王艳萍朱海霞李超
Owner TIANJIN UNIV OF SCI & TECH
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