Pineapple-flavored yogurt and preparation method thereof

A technology of yogurt and pineapple, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve problems such as low acceptance and influence on the development of goat milk products, and achieve improved flavor and good odor removal Effect, nutritious effect

Active Publication Date: 2019-07-23
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the main products of goat milk are goat milk powder, sour goat milk, etc. However, due to the high content of low-volatile fatty acids in goat milk, it has a unique smell, which leads to low acceptance of the product and greatly affects goat milk products. development of

Method used

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  • Pineapple-flavored yogurt and preparation method thereof
  • Pineapple-flavored yogurt and preparation method thereof
  • Pineapple-flavored yogurt and preparation method thereof

Examples

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preparation example Construction

[0024] The preparation method of pineapple-flavored yogurt comprises the following steps:

[0025] (1) Preparation of reconstituted milk: mix goat milk powder with water into a solution with a mass fraction of 10-15%, and stir evenly to obtain reconstituted milk;

[0026] (2) Prepare pineapple pulp: peel and wash the pineapple, treat with microwave 700W for 0.5-3min, then beat for 2-4 minutes to obtain pineapple pulp;

[0027] (3) Adding sugar: add white granulated sugar to the reconstituted milk in an amount of 6-8% of the mass of the reconstituted milk; after adding, stir evenly and heat-treat at 80-100°C for 2-5 minutes;

[0028] (4) Blending: when the reconstituted milk is cooled to 40-45°C, add calcium lactate and pineapple pulp, and stir evenly; the amount of calcium lactate added is 0.015-0.045% of the mass of reconstituted milk; the amount of pineapple pulp added is 20% of the mass of reconstituted milk. ~25%;

[0029] (5) Inoculation: Add a mixture of lactic acid ba...

Embodiment 1

[0040] The preparation method of pineapple flavored yogurt is as follows:

[0041] Add 140g of goat milk powder to 1L of purified water, stir evenly to obtain reconstituted milk; add 70g of white sugar to the reconstituted milk, stir evenly, and heat-treat at 90°C for 3 minutes; when the reconstituted milk is cooled to 45°C, add 0.15g of calcium lactate and 200g of pineapple Fruit pulp, stirred evenly; 5% lactic acid bacteria mixture (Streptococcus thermophilus: Lactobacillus bulgaricus: Lactobacillus acidophilus = 2:1:1, v / v / v) was inserted into the prepared reconstituted milk, Then culture and ferment at a temperature of 42°C, stop fermentation when the pH reaches 4.5, put it in a refrigerator at 4°C, and then drink it.

[0042] The preparation method of the pineapple pulp is as follows: peel and wash the pineapple, treat with a microwave at 700W for 2 minutes, and beat for 3 minutes to prepare the pineapple pulp.

[0043] The sensory index of the pineapple flavor yogurt th...

Embodiment 2

[0049]The preparation method of pineapple-flavored yoghurt comprises the following steps: mixing goat milk powder with pure water into a solution with a solid content of 10%, stirring evenly to obtain reconstituted milk; peeling and cleaning the pineapple, treating it with a microwave at 700W for 0.5 min, and beating for 4 Prepare pineapple pulp in minutes; add white granulated sugar to the reconstituted milk, stir evenly, heat treatment at 100°C for 2 minutes, the amount of white granulated sugar added is 6% of the mass of reconstituted milk; Stir evenly, the addition of calcium lactate is 0.03% of the mass of reconstituted milk; the addition of pineapple pulp is 22.5% of the mass of reconstituted milk; a mixture of lactic acid bacteria is added to the reconstituted milk after deployment, and the specific volume ratio of the mixture of lactic acid bacteria is 2: Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus at a ratio of 1:1, the amount of ...

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Abstract

The invention discloses a pineapple-flavored yogurt and a preparation method thereof, comprising the steps of preparing the goat's milk, adding auxiliary materials, inoculating, fermenting and the like. The process uses mixed strains to ferment goat milk, controls a certain amount of inoculum and fermentation temperature, and solves the problems of single strain fermented goat milk with single flavor, poor taste, long fermentation time and poor deodorization effect; adding pineapple pulp Further remove the smell of goat milk, improve the flavor of yogurt, and increase the nutrients such as vitamins and dietary fiber in yogurt; add a certain amount of calcium lactate in the fermentation to increase the hardness and viscosity of yogurt curd, Improved texture and mouthfeel of yogurt. The yogurt fermented by this process has a suitable consistency, delicate and pure taste, and unique flavor. It is deeply loved by people and meets the product quality standards for dairy products stipulated by the national GB2746‑1999.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pineapple-flavored yogurt and a preparation method thereof. Background technique [0002] Goat milk contains excellent complete protein and is a food with high nutritional value, suitable for special groups of people. "Wei Shu" records: "Drink goat's milk often, the color is like a virgin"; "Compendium of Materia Medica" records: Goat's milk can benefit the five internal organs, nourish kidney deficiency, benefit essence, nourish the heart and lungs, benefit the skin, moisturize hair, improve eyesight, and make people feel better. moist. The content of protein, fat, and minerals in goat milk is higher than that of human milk, and the content of phenylalanine, methionine, and threonine, which are essential to the human body, is much higher than that of cow milk, and its fat globules are smaller, which is easier for the human body to digest and absorb. [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
CPCA23C9/1307A23C9/133A23V2400/123A23V2400/113A23V2400/249
Inventor 焦凌霞徐茜茜何承云冉军舰梁新红
Owner HENAN INST OF SCI & TECH
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