Preparation method of almond yoghourt

A technology for yoghurt and wood pulp is applied in the field of preparation of Badam yogurt, which can solve the problems of single nutrient composition, no preparation method for Badam yogurt, and inability to satisfy nutritional health care, etc., and achieves high nutritional value and natural and rich fermented flavor. , the effect of promoting the growth of lactic acid bacteria

Inactive Publication Date: 2016-06-01
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing yoghurt has a relatively single nutrient composition, which cannot meet people's needs for comprehensive nutrition and health care
There is no report on the preparation method of badam yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1) Bada wood pulp preparation:

[0040] Take clean Almond almonds and soak them in water at room temperature for 3 hours and then place them in a NaOH solution with a mass concentration of 0.6% and a temperature of 72℃ for 4 minutes. After stirring to remove the brown seed coat during the infiltration process, add Almonds After beating the almonds with 10 times the mass of almonds in 75℃ water, the filtrate filtered by a 100-mesh 4-layer sieve was sterilized at 68℃ for 8 minutes to obtain Bada pulp;

[0041] 2) Sterilization of raw milk ingredients:

[0042] Take 70 parts of raw milk according to mass parts and add 10 parts of white sugar, 0.05 parts of sodium citrate, 0.5 parts of pectin to it, stir well, homogenize at 60℃, 20MPa, and keep at 90℃ for 10min, then cool down To 40℃ and pump into the pre-sterilized temporary storage tank to obtain the mixed milk;

[0043] 3) Addition and dispersion of Bada wood pulp:

[0044] Add 19.45 parts of Bada wood pulp to the mixed milk, st...

Embodiment 2

[0053] 1) Bada wood pulp preparation:

[0054] Take clean almonds and soak them in water at room temperature for 4 hours and place them in a NaOH solution with a mass concentration of 0.8% and a temperature of 68°C for 5 minutes. After stirring to remove the brown seed coat during the infiltration process, add almonds After beating the almonds with 8 times the mass of the almonds in 70℃ water, the filtrate filtered by a 100-mesh 4-layer screen was sterilized at 73℃ for 6 minutes to obtain Bada wood pulp;

[0055] 2) Sterilization of raw milk ingredients:

[0056] Take 80 parts of skimmed milk according to mass parts and add 9 parts of fructose syrup, 0.1 part of sodium tripolyphosphate, and 0.3 part of agar to it. Stir it evenly, homogenize at 62℃, 18MPa, and sterilize at 93℃ for 8min. Then cool to 45℃ and pump into the pre-sterilized temporary storage tank to obtain the mixed milk;

[0057] 3) Addition and dispersion of Bada wood pulp:

[0058] Add 10.6 parts of Bada wood pulp to the...

Embodiment 3

[0066] 1) Bada wood pulp preparation:

[0067] Take clean almond almonds and soak them in water at room temperature for 5 hours, then place them in a NaOH solution with a mass concentration of 0.7% and a temperature of 75℃ for 3.5 minutes. After stirring to remove the brown seed coat during the infiltration process, add almonds After beating wood almond with 6 times the quality of water at 80°C, the filtrate filtered by a 100-mesh 4-layer screen was sterilized at 78°C for 5 minutes to obtain Bada wood pulp;

[0068] 2) Sterilization of raw milk ingredients:

[0069] Take 90 parts of whole milk powder and add 7 parts of xylitol and aspartame mixture, 0.2 parts of K 2 HPO 4 -KH 2 PO 4 , 0.1 part of the mixture of propylene glycol alginate and modified starch is evenly stirred and homogenized at 64°C and 21MPa, sterilized at 95°C for 5 minutes, then cooled to 42°C and pumped into the pre-sterilized temporary storage tank to obtain the mixed milk;

[0070] 3) Addition and dispersion of Ba...

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PUM

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Abstract

The invention provides a preparation method of almond yoghourt. The preparation method comprises the following steps of: adding auxiliary materials such as a sweetening agent, buffer salt and a stabilizing agent into raw milk; performing homogenizing, sterilization and cooling, and then pumping into a pre-disinfected airtight temporary storage tank; adding almond pulp treated in an aseptic environment condition, and sequentially treating the mixed liquor by use of a pre-disinfected homogenizer; finally pumping into a disinfected fermentation vat, adding bacterium strains, and performing heat-preservation fermentation till a certain acidity, thereby obtaining the almond yoghourt. The almond yoghourt prepared by the preparation method is in uniform milk white or slight yellow, has unique flavor of almond and acidified milk, is natural and unique in flavor, exquisite and uniform in tissue state, free from granular sensation and roughness, tasty and refreshing in sourness and sweetness, and free from whey separation or less in whey separation.

Description

Technical field [0001] The invention relates to the field of fermented dairy product processing, in particular to a preparation method of Badam yogurt. Background technique [0002] Badam is also called Badam, and it has many aliases. In ancient times, it was called Almond, Almond, Podan, and Badam. It is the most cherished dried fruit of Xinjiang Uyghur people, mainly produced in Shufu, Yingjisha, Shache, Yecheng and other counties in the Kashgar oasis south of Tianshan. Badam has high nutritional value. Its nutrition is six times higher than beef of the same weight. According to laboratory tests, kernels contain 55-61% vegetable oil, 28% protein, 10-11% starch and sugar, and a small amount of carotene, vitamin B1, B2, digestive enzymes, amygdalinase, calcium, magnesium, sodium, and potassium. At the same time, it contains 18 kinds of trace elements such as iron and cobalt, and the output has been ranked first among the four major dried fruits in Xinjiang for many years, and t...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315
Inventor 陈合牛金凤舒国伟陈立
Owner SHAANXI UNIV OF SCI & TECH
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