Flavor yogurt containing orange peels and orange peel extract and preparation method thereof

An extract and orange peel technology, applied in the field of flavored yogurt and its preparation, can solve the problems of simple nutrition, single taste, single function, etc., and achieve the effects of high nutritional quality, strong flavor, and compensation for single function

Inactive Publication Date: 2015-10-28
HENAN XINGZHI PATENT SERVICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the state, taste and ingredients of flavored yogurt are constantly improving, there are still some limitations, for example, the taste is relatively simple, the nutrition is simple, and the function is relatively simple

Method used

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  • Flavor yogurt containing orange peels and orange peel extract and preparation method thereof
  • Flavor yogurt containing orange peels and orange peel extract and preparation method thereof
  • Flavor yogurt containing orange peels and orange peel extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 8

[0039] The method for preparing the flavored yoghurt containing orange peel and orange peel extract described in Examples 1 to 7 is carried out in the following steps:

[0040] 1) Acceptance, cleaning and standardization of fresh milk to obtain standardized fresh milk;

[0041] 2) Prepare orange peel and orange peel extract; add orange peel, orange peel extract, and β-cyclodextrin in sequence to the standardized fresh milk obtained in step 1), stir to mix evenly, and control the temperature to 50°C. Stirring time was 20 minutes to obtain mixture I;

[0042] 3) Mixture I was sterilized at 85°C for 25 minutes, cooled to 41°C, and then introduced into Lactobacillus bulgaricus and Streptococcus thermophilus, the mixing ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 1:0.8, The amount of inoculum accounts for 4% of the volume of the fermentation broth, which is sufficiently uniform to obtain mixture II;

[0043] 4) The mixture II obtained in step 3) is subjec...

Embodiment 9

[0046] The method for preparing the flavored yoghurt containing orange peel and orange peel extract described in Examples 1 to 7 is carried out in the following steps:

[0047] 1) Acceptance, cleaning and standardization of fresh milk to obtain standardized fresh milk;

[0048]2) Prepare orange peel and orange peel extract; add orange peel, orange peel extract, and β-cyclodextrin to the standardized fresh milk obtained in step 1) in sequence, stir to mix evenly, and control the temperature to 55°C. Stirring time was 15 minutes to obtain mixture I;

[0049] 3) The mixture I was sterilized at a temperature of 90°C for 20 minutes, cooled to 40°C, and then added with Lactobacillus bulgaricus and Streptococcus thermophilus, the mixing ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 1:0.8, The amount of inoculum accounts for 3% of the volume of the fermentation broth, which is sufficiently uniform to obtain mixture II;

[0050] 4) The mixture II obtained in st...

Embodiment 10

[0052] The method for preparing the flavored yoghurt containing orange peel and orange peel extract described in Examples 1 to 7 is carried out in the following steps:

[0053] 1) Acceptance, cleaning and standardization of fresh milk to obtain standardized fresh milk;

[0054] 2) Prepare orange peel and orange peel extract; add orange peel, orange peel extract, and β-cyclodextrin in sequence to the standardized fresh milk obtained in step 1), stir to mix evenly, and control the temperature at 52°C. Stirring time was 18 minutes to obtain mixture I;

[0055] 3) Mixture I was sterilized at 90°C for 20 minutes, cooled to 43°C, and then introduced into Lactobacillus bulgaricus and Streptococcus thermophilus, the mixing ratio of Lactobacillus bulgaricus and Streptococcus thermophilus was 1:0.8, The amount of inoculum accounts for 5% of the volume of the fermentation broth, which is sufficiently uniform to obtain mixture II;

[0056] 4) The mixture II obtained in step 3) is subjec...

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Abstract

The present invention provides flavor yogurt containing orange peels and orange peel extract and a preparation method thereof, and belongs to the technical field of flavor yogurt and preparation technology thereof. The flavor yogurt is prepared from fresh cow milk, medicinal and edible homogeny traditional Chinese medicines, orange peels, orange peel extract and beta-cyclodextrin. The orange peels and the orange peel extract are added into fermented milk raw materials, which can make the fermented milk stronger in flavor and higher in nutritional quality; meanwhile, powder formulations, liquid formulations or granular formulations prepared by combining one or a variety of Chinese wolfberry fruits, Chinese yam, haws, canavalia, pawpaws, jujubes, mulberries, lotus seeds, Chinese olive, fructus momordicae are added into the fermented milk before fermentation, giving the fermented milk unique aroma, mouthfeel and color and luster, making up the defect that the fermented milk is single in function, mutually complementing nutrient components of the fermented milk with unique pharmacological components of the medicinal and edible homogeny traditional Chinese medicines, and making the fermented milk has more nutritional and health-care value to meet different needs of people through effective combinations.

Description

technical field [0001] The invention belongs to the technical field of flavored yoghurt and its preparation, in particular to flavored yoghurt containing orange peel and orange peel extract and a preparation method thereof. Background technique [0002] The change of lifestyle and the acceleration of the rhythm in modern society have prompted more and more people to have higher quality requirements for food. They hope that food can not only provide sufficient nutrition, but also satisfy the pleasure of taste buds. With the enhancement of public health awareness, fermented milk is favored by consumers for its good taste and physiological functions. Consumers also increasingly hope to taste natural, healthy, mellow and delicious fermented dairy products. [0003] Flavored yoghurt is made of more than 80% raw cow (goat) milk or milk powder, and other raw materials are added, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 马新攀
Owner HENAN XINGZHI PATENT SERVICE CO LTD
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