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Puerarin and black bean yoghourt

The technology of pueraria black bean and black bean is applied in the field of pueraria black bean yogurt and preparation, and can solve the problems of inability to meet consumer demand and the like, and achieve the effects of simple production method, high stability and promoting blood circulation.

Inactive Publication Date: 2016-08-10
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few plant-based yogurts of this type on the market, especially black bean kudzu root brown sugar yogurt, which has never been mentioned in the market or scientific research literature, but it has extremely high nutritional value
With the continuous improvement of people's living standards, a single traditional solidified or stirred yogurt can no longer meet the multi-level consumption needs of consumers. Once the black bean kudzu root brown sugar yoghurt is launched, it can enrich the market. More importantly, the black bean kudzu root brown sugar yoghurt can completely Food that meets the multiple health functions of "nutrition, health, greenness, and deliciousness" pursued by modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kudzu root black bean yoghurt and its preparation method, using black soybeans, kudzu root, fresh milk and brown sugar as main raw materials, adding vinegar, Vc, compound stabilizer, compound emulsifier and drinking water to prepare black bean kudzu root milk liquid, and inoculating lactic acid bacteria to ferment it to obtain coagulation Type kudzu root, black bean and brown sugar yoghurt, the product has the mellow aroma of kudzu root, black bean, brown sugar and yoghurt, the texture is uniform and integrated, the taste is soft and delicate, and the sensory evaluation is good. Its specific production steps are as follows:

[0034] 1. Preparation of kudzu root and black bean fresh milk

[0035] ①The preparation process of kudzu pulp is "pueraria → cleaning → cutting into pieces → first soaking → cracking (beating) → second soaking → sieving → filtering pulp → kudzu pulp". Clean it with clean water, soak it in tap water for 5 minutes, scrub the skin, remove the sedim...

Embodiment 2

[0051] A kudzu root black bean yoghurt and its preparation method, using black soybeans, kudzu root, fresh milk and brown sugar as main raw materials, adding vinegar, Vc, compound stabilizer, compound emulsifier and drinking water to prepare black bean kudzu root milk liquid, and inoculating lactic acid bacteria to ferment it to obtain coagulation Type kudzu root, black bean and brown sugar yoghurt, the product has the mellow aroma of kudzu root, black bean, brown sugar and yoghurt, the texture is uniform and integrated, the taste is soft and delicate, and the sensory evaluation is good. Its specific production steps are as follows:

[0052] 1. Preparation of kudzu root and black bean fresh milk

[0053] ①The preparation process of kudzu pulp is "pueraria → cleaning → cutting into pieces → first soaking → cracking (beating) → second soaking → sieving → filtering pulp → kudzu pulp". Clean it with clean water, soak it in tap water for 5 minutes, scrub the skin, remove the sedim...

Embodiment 3

[0069] A kudzu root black bean yoghurt and its preparation method, using black soybeans, kudzu root, fresh milk and brown sugar as main raw materials, adding vinegar, Vc, compound stabilizer, compound emulsifier and drinking water to prepare black bean kudzu root milk liquid, and inoculating lactic acid bacteria to ferment it to obtain coagulation Type kudzu root, black bean and brown sugar yoghurt, the product has the mellow aroma of kudzu root, black bean, brown sugar and yoghurt, the texture is uniform and integrated, the taste is soft and delicate, and the sensory evaluation is good. Its specific production steps are as follows:

[0070] 1. Preparation of kudzu root and black bean fresh milk

[0071] ①The preparation process of kudzu pulp is "pueraria → cleaning → cutting into pieces → first soaking → cracking (beating) → second soaking → sieving → filtering pulp → kudzu pulp". Clean it with clean water, soak it in tap water for 5 minutes, scrub the skin, remove the sedim...

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PUM

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Abstract

The invention discloses puerarin and black bean yoghourt and a preparation method. The preparation method comprises the following steps: adding vinegar, Vc, a composite stabilizing agent, a composite emulsifying agent and drinking water into black beans, puerarin, fresh milk and red sugar which serve as main raw materials to prepare black bean and puerarin milk, and inoculating lactic acid bacteria for fermentation to prepare set puerarin, black bean and red sugar yoghourt. The product has the mellow taste of the puerarin, the black beans, the red sugar and yoghourt, is uniform in texture, is an integrated mass, tastes soft and fine, and has a sensory evaluation; the product is sandy beige, without whey separation; a little of red sugar are settled at the bottom; the puerarin and black bean yoghourt has the mellow taste of the puerarin, the black beans, the red sugar and yoghourt, is uniform in texture, is an integrated mass, tastes soft and fine, is stable in tissue state, and has higher natural nutrition value and reasonable nutrient composition. The preparation method is simple and convenient and easy to popularize, and the materials are easy to obtain.

Description

technical field [0001] The invention relates to yogurt, in particular to kudzu root black soybean yogurt and a preparation method thereof. Background technique [0002] my country is rich in black soybean resources. According to statistics, there are more than 2,800 cultivars, which are widely distributed in 27 provinces and cities in my country. Small grain black soybeans are commonly planted in various places. The small black soybean is a high-protein and low-fat soybean, and its protein content is as high as about 50%, which is similar to soybean meal. It is a plant protein resource with great development potential. [0003] Pueraria lobata is the root of the Pueraria genus in Papilionaceae (or Fabaceae). It is not only a traditional Chinese medicine but also a health food, and belongs to the common resources of medicine and food announced by the Ministry of Health of my country. It is known as "Asian ginseng". Pueraria lobata in my country is rich in resources, mainly ...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1307
Inventor 刘富来陈瑞华邹晓思黄树玉杨冰娜杨晓君
Owner FOSHAN UNIVERSITY