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Preparation method for fruit particle yoghourt

A technology for yogurt and fruit granules, applied in the field of food processing, can solve the problems of difficult to meet diverse nutritional needs and taste requirements, nutritional components and tastes, and reduce the risk of diabetes, reduce sugar intake, reduce The effect of production costs

Inactive Publication Date: 2015-12-23
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, some yoghurts currently available on the market have single nutritional components and tastes, and it is difficult for different consumer groups to meet their diverse nutritional needs and taste needs.

Method used

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  • Preparation method for fruit particle yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A method for preparing fruit yoghurt, comprising the following steps:

[0047] A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

[0048] B, prepare sweet corn juice:

[0049] (1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

[0050] (2) Heat treatment: using a sandwich pot or a continuous precooking machine, preboil the above sweet corn kernels in 100°C hot water for 10 minutes, then cool to 80°C for later use;

[0051] (3) Beating: Add 80°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

[0052] (4) Enzyme treatment: add high temperature resistant α-amylase...

Embodiment 2

[0062] A method for preparing fruit yoghurt, comprising the following steps:

[0063] A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

[0064] B, prepare sweet corn juice:

[0065] (1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

[0066] (2) Heat treatment: use a sandwich pot or a continuous precooker to preboil the above sweet corn kernels in 95°C hot water for 15 minutes, then cool to 70°C for later use;

[0067] (3) Beating: add 70°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

[0068] (4) Enzyme treatment: add high temperature resistant α-amylase with an e...

Embodiment 3

[0078] A method for preparing fruit yoghurt, comprising the following steps:

[0079] A. Selected raw materials: Prepare the required sweet corn kernels, king oyster mushrooms, yellow peaches and stabilizers;

[0080] B, prepare sweet corn juice:

[0081] (1) Screening and cleaning: select sweet corn kernels with full particles and uniform particle size, remove black kernels, insect-eaten kernels, corn whiskers and other sundries, and clean them with running water;

[0082] (2) Heat treatment: use a sandwich pot or a continuous precooker to preboil the above sweet corn kernels in 97°C hot water for 12 minutes, then cool to 65°C for later use;

[0083] (3) Beating: Add 80°C distilled water to the above-mentioned fully softened sweet corn kernels, beat until the slurry is uniform and without obvious particles, and the amount of water added during beating is 3 times the weight of the raw material;

[0084] (4) Enzyme treatment: add high temperature resistant α-amylase with an e...

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Abstract

The invention discloses a preparation method for fruit particle yoghourt. The preparation method comprises the following steps: preparing all sweet corn grains, pleurotus eryngii, yellow peaches and a stabilizing agent; performing thermal treatment, pulping, enzyme treatment, enzyme deactivation and filtration on the sweet corn grains to obtain sweet corn juice; cleaning and granulating the yellow peaches and the pleurotus eryngii for later use; mixing whole milk powder with water, uniformly stirring, and then adding a sweet corn enzymolysis solution, the white granulated sugar, xylitol and a compound sweetening agent for mixing; putting prepared raw milk into a homogenization machine for homogenization; carrying out sterilization and cooling on the homogenized raw material; adding a yoghurt starter for fermentation; and cooling fermented emulsion to room temperature, adding the yellow peach particles, the pleurotus eryngii particles and the sterilized stabilizing agent, uniformly mixing, carrying out refrigeration after-ripening, and performing germfree packaging to obtain finished product fruit particle yoghourt. The yoghourt disclosed by the invention contains rich nutritional components and has various health functions of digestion promotion and the like; furthermore, the fruit particle yoghourt tastes sour and sweet, and fruit particles are palatable, so that the fruit particle yoghourt is suitable for being drunk by special people suffering from obesity.

Description

technical field [0001] The invention relates to a method for preparing yogurt, in particular to a method for preparing fruit yogurt, and belongs to the technical field of food processing. Background technique [0002] Yogurt is a dairy product fermented by lactic acid bacteria. Compared with ordinary fresh milk, it is easier to be digested and absorbed by the human body, and the utilization rate of various nutrients is higher. The lactic acid bacteria in yogurt can improve the micro-ecological balance of the human body, optimize the intestinal flora, inhibit the invasion of intestinal harmful bacteria, inhibit the growth of saprophytic bacteria, and inhibit the production of carcinogens by harmful bacteria, which can prevent and treat diseases. [0003] However, some yoghurts currently available on the market have single nutritional components and tastes, and for different consumer groups, it is difficult to meet their diverse nutritional needs and taste needs. Contents of...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 孙月娥王卫东吴凡
Owner XUZHOU UNIV OF TECH