Moringa oleifera yogurt and preparation method thereof

A technology of yogurt and Moringa, applied in the directions of milk preparations, bacteria and dairy products used in food preparation, can solve the problems of lack of development of Moringa fermented food, many kinds of additives, and insufficiently delicate taste, and achieves good elasticity, The effect of good texture and high taste satisfaction

Inactive Publication Date: 2016-11-09
GUANGDONG PHARMA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2012, the Ministry of Health issued the 19th announcement to approve Moringa leaves as a new energy food. Although domestic research on Moringa has been quite complete, Moringa has not been well utilized in the country, especially regarding Moringa. The development of fermented food is relatively lacking
But the moringa yoghurt food additive that this invention makes has many kinds, and raw material cost is high, and the yoghurt that makes can still feel that there are fine particles of moringa powder in the process of eating, and the mouthfeel is not delicate enough

Method used

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  • Moringa oleifera yogurt and preparation method thereof
  • Moringa oleifera yogurt and preparation method thereof
  • Moringa oleifera yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation of embodiment 1 Moringa yoghurt

[0027] Embodiment 1 of the present invention Moringa yoghurt, its preparation raw material comprises the following ingredients: milk, according to the solid-to-liquid ratio with milk, Moringa leaf superfine powder 15.5g / L, white granulated sugar 88g / L, β-cyclodextrin 130g / L And yogurt starter 1.05g / L.

[0028] Preparation:

[0029] S1: After removing impurities and washing the leaves of Moringa oleifera, steam them at 95°C for 3 minutes, dry them with hot air at 50°C for 4 hours, pulverize them, and pass through a 60-mesh sieve to obtain coarse powder of Moringa leaves, which is ultrafinely pulverized. Pass through a 500-mesh sieve to obtain Moringa leaf superfine powder;

[0030] S2: Take β-cyclodextrin, add water to make a saturated solution at a temperature of 60°C, add superfine powder of Moringa oleifera leaves, mix and ultrasonicate for 2 hours under the condition of ultrasonic power of 250W, vacuum dry, pulveriz...

Embodiment 2

[0034] The preparation of embodiment 2 Moringa yoghurt

[0035] Embodiment 2 of the present invention Moringa yoghurt, its preparation raw material comprises following composition: milk, by the solid-to-liquid ratio with milk, Moringa leaf superfine powder 16g / L, white granulated sugar 93g / L, beta-cyclodextrin 133g / L and Yogurt starter 0.97g / L.

[0036] Preparation:

[0037] S1: After removing impurities and washing the leaves of Moringa oleifera, steam them at 100°C for 2 minutes, dry them with hot air at 50°C for 4 hours, pulverize them, and pass through a 60-mesh sieve to obtain coarse powder of Moringa oleifera leaves, which is ultrafinely pulverized. Cross 800 mesh sieves to obtain superfine powder of Moringa oleifera leaves;

[0038] S2: Take β-cyclodextrin, add water to make a saturated solution at a temperature of 50°C, add superfine powder of Moringa oleifera leaves, mix and ultrasonicate for 1 hour under the condition of ultrasonic power of 300W, vacuum dry, pulver...

Embodiment 3

[0042] The preparation of embodiment 3 Moringa yoghurt

[0043] Embodiment 2 of the present invention Moringa yoghurt, its preparation raw material comprises following composition: milk, by the solid-to-liquid ratio with milk, Moringa leaf superfine powder 16g / L, white granulated sugar 90g / L, β-cyclodextrin 130g / L and Yogurt starter 1.0g / L.

[0044] Preparation:

[0045] S1: Take Moringa oleifera leaves to remove impurities and wash them, steam them at 100°C for 3 minutes, dry them with hot air at 50°C for 5 hours, pulverize them, and pass through a 60-mesh sieve to obtain Moringa oleifera leaf powder, which is ultrafinely pulverized. Pass through a 800-mesh sieve to obtain superfine powder of Moringa oleifera leaves;

[0046]S2: Take β-cyclodextrin, add water to make a saturated solution at a temperature of 60°C, add superfine powder of Moringa oleifera leaves, mix and ultrasonicate for 2 hours under the condition of ultrasonic power of 250W, vacuum dry, pulverize, pass thr...

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Abstract

The invention belongs to the technical field of dairy products, and in particular, relates to a moringa oleifera yogurt and a preparation method thereof, wherein preparation raw materials of the moringa oleifera yogurt comprise the following components: milk, a moringa oleifera leaf ultra-fine powder, white granulated sugar, beta-cyclodextrin and a yogurt fermentation agent; according to the solid-to-liquid ratio with the milk, the content of the moringa oleifera leaf ultra-fine powder is 15.5-17 g / L, the content of the white granulated sugar is 88-96 g / L, the content of the beta-cyclodextrin is 128-133 g / L, and the content of the yogurt fermentation agent is 0.97-1.05 g / L. The moringa oleifera yogurt provided by the invention has good organization form, has a solidified tofu shape, is elastic, has the advantages of delicate and lubricant mouthfeel, no particular feeling, good flavor, harmonious milk flavor and moringa oleifera faint scent, and no bitter or pungent taste, and is natural and soft. At the same time, the moringa oleifera yogurt provided by the invention has no addition of preservatives, and only has addition of one food additive, namely beta-cyclodextrin; the prepared moringa oleifera yogurt has the advantages of outstanding flavor, good mouthfeel and rich nutrition, and meets public demands.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a moringa yoghurt and a preparation method thereof. Background technique [0002] Moringa is a new green health-care plant. According to the measurement of the Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture of China, the protein content in 100 grams of Moringa is about twice that of milk, the calcium content is about four times that of milk, and the potassium content is about four times that of milk. The content is about three times that of bananas, the iron content is about three times that of spinach, the vitamin C is about seven times that of fresh oranges, and the vitamin A is about four times that of carrots. The characteristics of fiber, high vitamins, and low fat content are plants with comprehensive nutrition, which conform to the modern health concept, and have special health care effects, so they become hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/137A23V2400/125A23V2400/529A23V2400/517A23V2400/519A23V2400/113A23V2400/533A23V2400/249A23V2400/169
Inventor 苏政权李晓华吴海云陈文丹
Owner GUANGDONG PHARMA UNIV
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