Preparation method of globe artichoke yoghourt
A technology of artichoke and yoghurt, which is applied in the field of preparation of artichoke yoghurt, can solve the problems such as there is no preparation method of artichoke yoghurt, and achieve the effect of rich nutrition, fresh and unique flavor, and lowering cholesterol
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[0018] (1) Preparation of artichoke freeze-dried powder: dry and crush clean artichoke stems and leaves to 20 mesh, add a certain proportion of water, and perform microwave-assisted extraction. Fresh thistle raw materials and water are in a weight ratio of 1:7~1 :10, the microwave power is 600~1000W, the processing time is 80~120s, the temperature of the added water is 60~70℃; after the extract is concentrated, it is separated and purified by the macroporous resin. The specific method for the separation and purification of the macroporous resin is: LSA-21 type macroporous adsorption resin, the pretreated resin is loaded into the glass chromatograph, and the sample (artichoke extract) is loaded at a volume flow of 2~4BV / h, and 3~5 times the column volume of 50% Ethanol for elution, the elution rate is 2~4BV / h; the eluate is concentrated and freeze-dried to obtain artichoke lyophilized powder;
[0019] (2) Preparation of milk liquid: add whole milk powder into warm water at 30~40℃,...
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