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Natural three-primary color yoghourt and preparation method thereof

A three-color, yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of unaffected nutrition and single color of yogurt, achieve rich color, increase nutritional value and health care function, and natural color Effect

Inactive Publication Date: 2016-04-20
CHONGQING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies existing in the prior art, the present invention firstly solves the problem that the color of the yogurt is single and the nutritional components are not affected, and secondly also solves the problems of the treatment process and the like.

Method used

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  • Natural three-primary color yoghourt and preparation method thereof
  • Natural three-primary color yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] Example 1: Red Yogurt

[0025] Stir 100ml milk, 6g white sugar, 0.025g monascus pigment and 0.7g cyclodextrin with a sterilized glass rod in a constant temperature water bath at 40°C, stir at 80°C for 30min, add 100ul1g / ml Citric acid solution, sterilized at 85°C for 15 minutes, cooled, added Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 3%, mixed evenly, subpackaged and sealed, fermented in a 42°C incubator for 6 hours, and placed in After-cooking in 4?C refrigerator for 12 hours. The yogurt is red in color, uniform in color, rich in milk flavor, fine in texture, and a very small amount of whey is precipitated.

example 2

[0026] Example 2: Green Yogurt

[0027] Mix 100ml of water, 12g of milk powder, 6g of white sugar and 0.7g of cyclodextrin and homogenize, add 450ul of 0.1g / ml sodium copper chlorophyllin and 80ul of 1g / ml malic acid solution filtered through a 0.22um pore size filter, 90? C sterilize for 10 minutes, cool to about 45°C, add 3% Lactobacillus bulgaricus and Streptococcus thermophilus, pack and seal, ferment in a 42°C incubator until the acidity is 75°T, and place in a 4°C refrigerator Medium ripening for 15 hours. The yogurt is uniformly green in color, rich in milk flavor, delicate in texture, and a very small amount of whey is precipitated.

example 3

[0028] Example 3: Blue Yogurt

[0029] Mix 200ml milk, 12g white sugar, 1.4g cyclodextrin and 0.03g gardenia blue pigment evenly, add 200ul1g / ml citric acid solution, sterilize at 95°C for 5min, inoculate with 3% Lactobacillus bulgaricus and thermophilic Streptococcus bacteria, packed and sealed, fermented at 42°C for 5 hours, then cooked in a refrigerator at 4°C for 16 hours. The yogurt is blue in color, uniform in color, without stratification, rich in milk flavor, fine in texture, and a very small amount of whey is precipitated.

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Abstract

The invention provides a natural three-primary color yoghourt and a preparation method thereof. The natural three-primary color yoghourt is prepared from raw milk, any one, two or three-primary color pigments of and additives, wherein the three-primary color pigment consists of a red natural pigment, a green natural pigment and a blue natural pigment; red is a monascus pigment, green is sodium copper chlorophyllin, and blue is gardenia blue pigment. According to the natural three-primary color yoghourt provided by the invention, three primary colors are used as yoghourt base materials, the natural pigments are added into the yoghourt, and yoghourt products of different color series can be obtained according to additive amount of the pigments and a ratio of the red pigment to the green pigment to the blue pigment; the color of the yoghourt is richened to attract consumers; nutritive value and a health-care function of the yoghourt can also be enhanced, and various demands of consumers in different ages are fully met. The natural pigments have an antioxidant function, and are capable of scavenging free radicals; by adding the natural pigments into the yoghourt, the nutritive value and the health-care function of the yoghourt can be enhanced, and the yoghourt can easily get favor of the consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to natural base color yoghurt and a production process thereof. Background technique [0002] Foods with bright colors are pleasing to the eye and can arouse people's appetite and desire to buy. Whether a food can be sold successfully depends to a large extent on its color. Many children's foods in the market are bright in color, but most of them are synthetic pigments, mainly derived from aniline dyes in coal tar, which are toxic and bring hidden dangers to human health. Natural pigments mainly exist in fruits, vegetables, grains and other plants. They have natural colors and have the advantages of "nutrition, safety and multi-function". They are very popular and have great development prospects in the fields of food, medicine and health care products. [0003] Yogurt is a product made from dairy products and fermented by microorganisms. Yogurt has a soft taste and a slightly sour taste. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 侯长军李丹霍丹群马懿
Owner CHONGQING UNIV
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