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Healthy almond yogurt and preparation method thereof

A health-care yogurt and a technology for making it, which is applied in the field of food processing, can solve problems such as the low degree of deep processing of almonds, and achieve the effects of improving intestinal bacterial colony structure, preventing cardiovascular diseases, and preventing diabetes

Inactive Publication Date: 2016-11-09
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the considerable production of almonds in my country and the good health care functions of almonds, its development prospects are optimistic. From the perspective of research, the research and development of almonds is still in its infancy, and the degree of deep processing of almonds is low.

Method used

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  • Healthy almond yogurt and preparation method thereof
  • Healthy almond yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A. Raw material pretreatment: select high-quality raw materials to prepare almond milk,

[0032] a. Screening and cleaning: select 100 parts of almonds with full particles and no moths, and clean them with running water;

[0033] b. Heat treatment: scald with boiling water at 100°C for 3 minutes, peel off the almond seed coat, add softened water twice the weight of the almond, soak for 8 hours, and set aside;

[0034] c. Beating: add 80°C distilled water to the above-mentioned softened almond, and beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 8 times the quality of the raw material;

[0035] d. Filtration: Use a 100-mesh screen to filter the beaten almond pulp to remove large particles and impurities to obtain almond milk.

[0036] To prepare acclimatized yogurt starter:

[0037] Mix almond milk and whole milk powder reconstituted milk evenly according to the mass ratio of 0:10, 2:8, 4:6, and 6:4 respective...

Embodiment 2

[0043] A. Raw material pretreatment: select high-quality raw materials to prepare almond milk,

[0044] a. Screening and cleaning: select 100 parts of almonds with full particles and no moths, and clean them with running water;

[0045] b. Heat treatment: scald with boiling water at 100°C for 4 minutes, peel off the almond seed coat, add softened water 2.5 times the weight of the almond, soak for 9 hours, and set aside;

[0046] c. Beating: add 70°C distilled water to the above-mentioned softened almond, and beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 9 times the quality of the raw material;

[0047] d. Filtration: Use a 100-mesh screen to filter the beaten almond pulp to remove large particles and impurities to obtain almond milk.

[0048] To prepare acclimatized yogurt starter:

[0049]Mix almond milk and whole milk powder reconstituted milk evenly according to the mass ratio of 0:10, 2:8, 4:6, and 6:4, respec...

Embodiment 3

[0055] A. Raw material pretreatment: select high-quality raw materials to prepare almond milk,

[0056] a. Screening and cleaning: select 100 parts of almonds with full particles and no moths, and clean them with running water;

[0057] b. Heat treatment: scald with boiling water at 100°C for 5 minutes, peel off the almond seed coat, add softened water 3 times the weight of the almond, soak for 10 hours, and set aside;

[0058] c. Beating: Add 75°C distilled water to the above-mentioned softened almond, and beat until the slurry is uniform without obvious particles, and the amount of water added during beating is 10 times the quality of the raw material;

[0059] d. Filtration: use 120 mesh screens to filter the almond pulp after beating to remove large particles and impurities to obtain almond milk;

[0060] To prepare acclimatized yogurt starter:

[0061] Mix almond milk and whole milk powder reconstituted milk according to the mass ratio of 0:10, 2:8, 4:6, and 6:4, respec...

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Abstract

The invention discloses healthy almond yogurt and a preparation method thereof. The healthy almond yogurt a is prepared from the following raw materials: almonds, milk powder, oat powder, bran powder, buckwheat, corn oligopeptides, carrot powder, pumpkin powder, white granulated sugar, sugar alcohol, oligosaccharides, lily powder and honeysuckle powder. The preparation method comprises the following steps: A, pretreating of the raw materials: almond milk is prepared from the selected high-quality almonds; B, blending and homogenizing of the raw materials and the milk: the other materials are added to the almond milk and stirred to be uniformly mixed, and homogenizing is performed twice; C, sterilizing and cooling; D, inoculating and fermenting: 2.5%-3.5% by mass of an acclimated yoghurt starter is added to emulsion sterilized and cooled in the step C, and the emulsion is fermented at the temperature of 42-44 DEG C for 5-7 h; E, cold-storage post-ripening: the yogurt is taken out rapidly for cooling after yogurt fermentation. Various kinds of dietary fiber are added to the yogurt, the yogurt has remarkable health care effect, no preservative is added in a preparation process, and the yogurt is natural nutritious healthy food and conforms to healthy living concept of modern people.

Description

technical field [0001] The invention relates to almond health-care yoghurt and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Almond is also known as almond, but it does not belong to apricot. It is a tree of the genus Peach in the Rosaceae Li subfamily. The nutritional value of almond is very high, and its nutrition is six times higher than that of beef of the same quality. It is a rare nourishing product. According to reports, every 100g of almonds contains 10-28g of crude protein (including 5.43g of essential amino acids), 54-61g of fat (of which the content of unsaturated fatty acids accounts for 85% of the total fatty acids), 10g of amino acids, 6.4g of water, Total sugar 8.2g, reducing sugar 7.1g, soluble sugar 2.5g, starch sugar 10-11g, ash content 2.9-3.2g, cellulose 2.4-2.6g, VE8.34mg / 100g, also contains calcium, magnesium, sodium, potassium , cobalt, iron and other rich mineral elements, and contai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23C9/1322A23V2002/00A23V2200/30
Inventor 孙月娥王卫东陈佳瑜郑义孙苏
Owner XUZHOU UNIV OF TECH
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