Aglaia odorata lour flavor eggfruit yoghourt and making method

A production method, Milan flower technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of rich nutrition, outstanding health care function, and improvement of discomfort

Inactive Publication Date: 2016-11-23
刘海燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With Milan flower and lucuma as the main raw materials, tamarind and kudzu root as health raw materials, a kind of Milan flower-flavored lucuma yoghurt has been produced, but there is no report or product launch yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a Milan flower flavor lucuma yoghurt and its preparation method, adopt the following steps:

[0028] A. Milan flower pretreatment: take the dried Milan flower, put it into the washing tank, wash it with flowing water, soak it in water 8 times the weight of the dried flower for 90 minutes, put it into a beating machine equipped with an 80-mesh screen machine for beating to obtain Milan flower pulp;

[0029] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 2% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 0.8% by weight, the fermentation is completed;

[0030] C. Tamarin pretreatment: Take the tamarind with complete skin and no moth, put it into the sink, clean it, remove the core, put it into a beater equipped with an 80-mesh screen for beating, and make t...

Embodiment 2

[0040] Embodiment 2, a Milan flower flavor lucuma yoghurt and its preparation method, adopt the following steps:

[0041] A. Milan flower pretreatment: take the dried Milan flower, put it into the washing tank, wash it with flowing water, soak it in water 10 times the weight of the dried flower for 100 minutes, put it into a beating machine equipped with a 100-mesh sieve machine for beating to obtain Milan flower pulp;

[0042] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 3% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 1% by weight, the fermentation is completed;

[0043] C. Tamarin pretreatment: Take the tamarind tamarind with complete skin and no insects, put it into the washing tank, clean it, remove the core, put it into a beater equipped with a 100-mesh screen for ...

Embodiment 3

[0059] Embodiment 3, a Milan flower flavor lucuma yoghurt and its production method, adopt the following steps:

[0060] A. Milan flower pretreatment: Take the dried Milan flower, add water 3 times the weight of the Milan flower and soak for 30 minutes, then wash it with running water, and then soak it in water 8-12 times the weight of the dried Milan flower for 90-120 Minutes, drain body surface water;

[0061] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 2% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 0.7% by weight, the fermentation is completed;

[0062] C. Tamarin pretreatment: Take the tamarind with complete skin and no moth, put it into the sink, clean it, remove the core, put it into a beater equipped with an 80-mesh screen for beating, and make tamarind pulp, a...

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PUM

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Abstract

The invention discloses an aglaia odorata lour flavor eggfruit yoghourt and a making method. Aglaia odorata lour and eggfruits serve as raw materials, tamarind pulp and kudzuvine roots are added at the same time, and the aglaia odorata lour flavor eggfruit yoghourt is made. According to the aglaia odorata lour flavor eggfruit yoghourt, the nutrient value of aglaia odorata lour and eggfruits is fully utilized and is in compatibility with traditional Chinese medicine to achieve the synergistic effect, and the aglaia odorata lour flavor eggfruit yoghourt has the effects of dispelling the effects of alcohol and quenching thirst, and tonifying the liver and the kidneys. According to the making method, the raw materials, namely eggfruits and tamarind pulp, are subjected to initial fermentation with fruit wine seeding yeast and sweet wine yeast respectively, and thus the mellow flavor is increased for the finished product; cellulase, hemicellulase and protease are used for carrying out joint enzymolysis on kudzuvine roots, and the bitterness of kudzuvine roots is effectively removed; the made finished product is fresh, sweet, delicious, fine in taste, rich in nutrition, unique in flavor, outstanding in healthcare function and capable of remarkably relieving the discomfort of people suffering from headache and dizziness due to drinking all the year round when drunk for a long term. According to the aglaia odorata lour flavor eggfruit yoghourt and the making method, the making process is simple and easy to achieve, the current market development demands are met, and mass production can be carried out.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a Milanese-flavored lucuma yoghurt prepared by using Milanese and lucuma as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Milan flower, mizilan is an evergreen shrub or small tree, with many twigs on the stem. Panicles axillary, 5-10 cm long, slightly sparse and glabrous. Flowers yellow, about 2 mm in diameter, fragrant. Calyx 5-lobed, lobes rounded. Corolla 5-petal, oblong or nearly round, 1.5-2 mm long, apex round and truncate, longer than calyx. Anthers 5, ovate, included. Stamens. Pedicels 1.5-3 mm long, filaments united into tubes, shorter than petals. The pistil ovary is ovoid, with dense yellow hairs. Berries, ovoid or spherical, 10-12 mm long, initially covered with scattered stellate scales, then deciduous; seeds with fleshy arils. The pedicels of bisexual flowers are slightly short and thick, and the see...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/133A23V2400/123A23V2400/51A23V2400/249
Inventor 刘海燕卢荣红
Owner 刘海燕
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