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Preparation method for red date yoghourt

A technology for yogurt and red dates, which is applied in the directions of milk preparations, dairy products, and applications, can solve the problems of single nutrient components and the destruction of yogurt nutrients, and achieve the effects of many nutrient components and simple preparation process.

Inactive Publication Date: 2016-01-06
何笑飞
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The existing yogurt has a single nutrient component, but adding various fruit juices and jams and other auxiliary materials into the yogurt will destroy the nutrient component of the yogurt.

Method used

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Experimental program
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Embodiment Construction

[0015] This specific embodiment adopts following technical scheme: its preparation method is:

[0016] (1), blending: blending fresh milk and honey, the ratio is 9:1;

[0017] (2), preheating: preheating the prepared fresh milk and honey, the heating temperature is 40°C-55°C, and the heating time is 5-10 minutes;

[0018] (3), sterilization: sterilize the prepared fresh milk and honey;

[0019] (4), fermentation: ferment the sterilized milk to form yogurt;

[0020] (5), mixing: yogurt and jujube juice are mixed to form jujube yogurt, and its mixing ratio is 4: 1; And it is sterilized and cooled;

[0021] (6), filling: the jujube yogurt is filled, and the finished product is tested.

[0022] This specific embodiment has the following beneficial effects: the preparation process is simple, the nutritional components are rich, and the nutritional components of the yogurt will not be destroyed.

[0023] The above descriptions are only preferred embodiments of the present invent...

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Abstract

The invention provides a preparation method for red date yoghourt, which belongs to the technical field of food preparation. The preparation method comprises the following steps: (1) blending: a step of blending fresh milk with honey according to a ratio of 9: 1; (2) preheating: a step of preheating the blended fresh milk and honey at 40 to 55 DEG C for 5 to 10 min; (3) sterilization: a step of carrying out sterilization on the blended fresh milk and honey; (4) fermentation: a step of carrying out fermentation on the sterilized milk so as to form yoghurt; (5) mixing: a step of mixing the yoghurt with red date juice according to a ratio of 4: 1 so as to form the red date yoghurt, and subjecting the red date yoghurt to sterilization and cooling; and (6) filling: a step of subjecting the red date yoghurt to filling and carrying out finished product detection. The preparation method is simple, enables a great number of nutritional components to be obtained and does not destroy nutritional components of the yoghurt.

Description

Technical field: [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing jujube yoghurt. Background technique: [0002] Jujube, also known as jujube. It has been listed as one of the "five fruits" (peach, plum, plum, apricot, jujube) since ancient times and has a long history. The most prominent feature of jujube is that its vitamin content is very high. A clinical study abroad showed that patients who ate jujube continuously recovered more than 3 times faster than those who simply ate vitamin medicine. Therefore, jujube has the reputation of "natural vitamin pill". Jujube is a temperate crop with strong adaptability. Known as the "hardcore crop", jujube has the characteristics of tolerance to drought and waterlogging, and is the first choice for the development of water-saving forestry and fruit industry. [0003] Jujube is sweet and warm, and belongs to the spleen and stomach meridian. It has the functions of in...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 何笑飞
Owner 何笑飞
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