Moringa oleifera acidified milk product

A technology of fermented milk and Moringa, applied in dairy products, milk preparations, applications, etc., can solve problems such as no public reports, and achieve the effect of promoting development and improving biological value

Inactive Publication Date: 2015-10-21
YUNNAN AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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  • Moringa oleifera acidified milk product

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Embodiment 1

[0023] 1. Experimental materials, equipment and methods

[0024] (1) Materials: Raw milk was collected from Youmupin Yuanmilk Bar in Kunming City; sugar and skim milk powder were purchased from Wal-Mart Supermarket (Northern District Store, Kunming City).

[0025] (2) Experimental equipment

[0026] Table 1 Instruments and equipment used in the experiment

[0027] Equipment name model Origin or manufacturer electronic scale FA-1004 Shanghai Sunny Hengping Scientific Food Co., Ltd. Electronic balance JA2003 Shanghai Ohaus Company refrigerator HH-6 Changzhou Huapuda Teaching Co., Ltd. Kjeldahl nitrogen analyzer KDN-2C Zhejiang Top Instrument Co., Ltd. Electric constant temperature drying oven 101C-3B Shanghai Chongming Experimental Instrument Factory Constant temperature water bath DZKW-S-4 Beijing Yongguangming Medical Instrument Co., Ltd. SW-CJ-18U ultra-clean workbench A06051465 Suzhou Antai Air Techn...

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Abstract

The invention relates to a moringa oleifera acidified milk product and belongs to the technical field of dairy processing. The moringa oleifera acidified milk product is obtained through moringa oleifera fermentation liquor processing and moringa oleifera acidified milk processing. The process of moringa oleifera fermentation liquor processing comprises the steps that moringa oleifera leaf powder which is subjected to ultramicro-pulverization and distilled water are evenly mixed according to the proportion of 1:15, the mixture is milled by means of colloid and is homogenized by means of a homogenizer, so that moringa oleifera liquid is obtained, the moringa oleifera liquid is cooled to be at the temperature of 40 DEG C after pasteurization is conducted on the moringa oleifera liquid for five minutes at the temperature of 90 DEG C, then lactobacillus plantarum subspecies with the volume percent being 4% is inoculated in the moringa oleifera liquid, and fermentation is conducted for three to five days at the temperature of 38 DEG C, so that moringa oleifera fermentation liquor is obtained. The process of moringa oleifera acidified milk processing comprises the steps of raw material preparation, mixing, pasteurization, inoculation, fermentation, after ripening and quality testing, and finished product obtaining. The moringa oleifera acidified milk product has the advantages that the product is as sweet as moringa oleifer, acid fragrant and tasty; protein and oxalic acid substances are fully degraded after the moringa oleifera liquid is fermented, the biological value of the moringa oleifera can be increased easily, and the moringa oleifera acidified milk product is a moringa oleifera product having high additional value; the development of the daily industry and the moringa oleifera industry in Yunan province can be promoted easily.

Description

technical field [0001] The invention relates to a Moringa oleifera fermented milk product, which belongs to the technical field of dairy processing. Background technique [0002] Moringa leaf is a new resource food with high protein and calcium, but its biological value is relatively low, the bitter and spicy taste is strong, and it contains allergens. Fermentation is an effective way to solve the above problems. Lactic acid bacteria fermentation can not only degrade the protein and oxalic acid of Moringa oleifera leaves, but also improve its bitter and spicy taste to enhance the taste. Moringa fermented milk is rich in nutrients, contains a large amount of beneficial microorganisms such as lactic acid bacteria, and has good development prospects, but the development of Moringa fermented milk products requires innovation. [0003] (1) Moringa leaf starter. Streptococcus thermophilus and Lactobacillus bulgaricus are usually used as moringa yogurt starters. Studies have foun...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/133
Inventor 黄艾祥苏科巧
Owner YUNNAN AGRICULTURAL UNIVERSITY
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