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Horseradish yoghurt powder and preparation method thereof

A technology of wasabi acid and milk powder, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of fully extracting the active ingredients of wasabi, low nutritional value, poor taste, etc., and achieves improved nutritional value and excellent health care effect. , easy to operate effect

Inactive Publication Date: 2016-02-10
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of wasabi foods on the market, such as wasabi noodles, wasabi sauce, wasabi facial cleanser, wasabi health products, etc., but these wasabi foods have not fully extracted the active ingredients in wasabi, so that they cannot be well utilized It is absorbed by the human body, and the taste is not good, and the nutritional value is not high, so it cannot be applied to all groups of people

Method used

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  • Horseradish yoghurt powder and preparation method thereof
  • Horseradish yoghurt powder and preparation method thereof
  • Horseradish yoghurt powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw material composition of wasabi yogurt powder is:

[0037]

[0038] The specific preparation method of wasabi yogurt powder is as follows:

[0039] 1) Wash the wasabi stem, add the same amount of water, squeeze the juice at low temperature, and store the wasabi stem juice at 1-4°C in a sealed container;

[0040] 2) Cultivate Lactobacillus bulgaricus and Bifidobacterium bulgaricus and Bifidobacterium in 35-45°C medium for 10 hours respectively, and then use a fermenter to culture the mixed strains at 35-45°C for 10 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 cfu / ml, the starter obtained after the culture medium solidified, refrigerated for later use, and mixed with skimmed milk and appropriate amount of water for later use;

[0041] 3) Add white granulated sugar to skim milk and boil for 1-2min, cool to 40-60°C, add wasabi stem juice and stir evenly, cool to 35-45°C, add starter, stir evenly and keep warm for 10h. ...

Embodiment 2

[0043] The raw material composition of wasabi yogurt powder is:

[0044]

[0045] The specific preparation method of wasabi yogurt powder is as follows:

[0046] 1) After washing the wasabi stem, add 2 times of water, squeeze the juice at a low temperature below 20°C, and store the wasabi stem juice at 1-4°C in a sealed manner;

[0047] 2) Culture Lactobacillus bulgaricus and Bifidobacterium bulgaricus in 35-45°C medium for 18 hours respectively, and then use a fermenter to culture the mixed strains at 35-45°C for 30 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 cfu / ml, wherein the ratio of the strains of Lactobacillus bulgaricus to Bifidobacterium is 1:0.8, the culture medium is solidified to obtain a starter, refrigerated for later use, and mixed with low-fat milk and an appropriate amount of water for later use;

[0048] 3) Add glucose to low-fat milk and boil for 1-2 minutes, cool to 40-60°C, add wasabi stem juice and stir eve...

Embodiment 3

[0050] The raw material composition of wasabi yogurt powder is:

[0051]

[0052] The specific preparation method of wasabi yogurt powder is as follows:

[0053] 1) After washing the wasabi stem, add 1.5 times of water, squeeze the juice at a low temperature below 20°C, and store the wasabi stem juice at 1-4°C in a sealed manner;

[0054] 2) Culture Lactobacillus bulgaricus and Bifidobacterium bulgaricus in 35-45°C medium for 15 hours respectively, and then use a fermenter to culture the mixed strains at 35-45°C for 20 hours, so that the number of viable bacteria in the fermentation broth reaches 1.0×10 10 More than cfu / ml, wherein the ratio of Lactobacillus bulgaricus to Bifidobacterium is 1:1, the culture medium is solidified to obtain a starter, refrigerated for later use, and skimmed milk is mixed with an appropriate amount of water for later use;

[0055] 3) Add lactose into skim milk and boil for 1-2min, cool to 40-60°C, add wasabi stem juice and stir evenly, cool to...

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Abstract

The invention provides horseradish yoghurt powder. The horseradish yoghurt powder is mainly prepared from the following raw materials in parts by mass: 60-95 parts of milk, 3-12 parts of horseradish stem juice, 0.2-1.2 parts of a fermenting agent and 2-8 parts of a sweetening agent. The preparation method comprises the following steps: adding water into horseradish stems and squeezing to obtain the horseradish stem juice for later use, wherein the mass ratio of the water to the horseradish stems is (1-2) to 1; after mixing the milk and the sweetening agent, and boiling the mixture, cooling and sequentially adding the horseradish stem juice and the fermenting agent; mixing and stirring uniformly; and carrying out fermentation, homogenization treatment and vacuum freezing and drying processes to obtain the product. The horseradish yoghurt powder provided by the embodiment of the invention has unique and sweet taste and is purely natural; double health effects of horseradish and yoghurt are combined so that the horseradish yoghurt powder can be easily absorbed by human bodies, is convenient to carry and is suitable for people of all ages; and the horseradish yoghurt powder is convenient to brew and the blank of applying the horseradish in the field of yoghurt processing is filled up.

Description

technical field [0001] The invention relates to the field of yoghurt processing, in particular to wasabi yoghurt powder and a preparation method thereof. Background technique [0002] Wasabi is a green alpine plant with a height of about 20-50cm. It is a spice crop with a special aroma and spicy taste. The nutrient content of wasabi is very rich, and fresh wasabi is rich in metal elements necessary for the human body and a large amount of cellulose. In terms of processing, the expanded wasabi rhizome is often used to make wasabi paste or wasabi powder, which is a high-grade spice seasoning that is popular in Japan and Southeast Asia, and studies have found that wasabi has medicinal and therapeutic effects. The specific effects are as follows: (1) antibacterial effect, wasabi has a good inhibitory effect on pathogenic bacteria such as cholera bacteria, typhoid bacteria, coliform bacteria, pneumonia bacteria, diphtheria bacteria, tuberculosis bacteria and Staphylococcus aureu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 李玉锋刘艳全陈泽平王征征姚思敏薇陈诗晴
Owner XIHUA UNIV
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