Blood sugar-reducing custard apple and honey yoghourt and making method thereof

A custard fruit and blood sugar-lowering technology, which is applied in the field of custard fruit-lowering blood sugar honey yoghurt and its preparation, can solve the problems affecting the quality of yoghurt, affecting the growth of bacteria, etc., and achieve high health value, rich nutritional components, and increase the effect of viscosity

Inactive Publication Date: 2016-08-31
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Honey contains a variety of organic acids, which are acidic when dissolved in water. If it is directly added to raw milk, it will affect the growth of bacteria and cause denaturation of some milk proteins, which will affect the quality of yogurt

Method used

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Embodiment Construction

[0018] A custard fruit hypoglycemic honey yoghurt, the weight proportion of each raw material component is: fresh milk 180, red dragon fruit 20, pectinase 0.02, honey 13, sucrose 7, yogurt bacteria powder 4, gelatin 1, release Kaguo 2, pumpkin seed juice 1, bitter gourd 1, celery leaf 1.

[0019] The preparation method of described honey yogurt, comprises the following steps:

[0020] 1. Wash the red dragon fruit and soak it in 1% salt water for ten minutes, remove it, wash it with clean water, drain it, and put it in blanching for 5 minutes at a temperature of 95°C; remove it after blanching, Cool down with running water, beat the pulp, and then filter it with 8 layers of gauze, then add pectinase, and keep it warm for 3 hours at a temperature of 50°C to obtain dragon fruit juice;

[0021] 2. Mix custard fruit, pumpkin seed juice, bitter gourd, and celery leaves with 3 times the water, beat and filter, and filter with 10 layers of gauze to obtain the nutrient solution;

[0...

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Abstract

The invention discloses a blood sugar-reducing custard apple and honey yoghourt and a making method thereof. Raw materials of the blood sugar-reducing custard apple and honey yoghourt comprise, by weight, 180-220 parts of fresh milk, 20-30 parts of red pitaya, 0.02-0.05 parts of pectase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghourt bacterium powder, 1-3 parts of gelatin, 2-4 parts of custard apple, 1-3 parts of a pumpkin seed juice, 1-3 parts of balsam pear and 1-3 parts of celery leaves. The blood sugar-reducing custard apple and honey yoghourt made through the method has good flavor and good mouthfeel, and the yoghourt made from custard apple and balsam pear also has blood sugar reducing health care efficacy.

Description

technical field [0001] The invention relates to the field of food technology, in particular to yogurt with custard fruit for lowering blood sugar and honey and a preparation method thereof. Background technique [0002] Because honey is rich in nutrients, a large amount of reducing sugar contained in it can be converted into lactic acid, which can promote the transformation of macromolecular substances. At the same time, it can also play the role of adding sucrose in the production of ordinary yogurt to increase sweetness, ease acidity, and increase viscosity. Honey fermented yoghurt is a food biotechnology, using the principle of microbial fermentation, with honey as the main carbon source, skimmed milk powder as the main nitrogen source, under the action of various enzymes, through the fermentation of lactic acid bacteria, the rich sugars in honey Converted into lactic acid, a new type of yogurt that has both the nutrition and flavor of ordinary yogurt, the unique fragranc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/133
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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