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Chinese dwarf cherry flavor Maqui berry yogurt and preparation method thereof

A production method, technology of maqui berry

Inactive Publication Date: 2016-12-07
卢荣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using calcium fruit and maqui berry as the main raw materials, and Xianghe and Luguzi as health raw materials, a kind of calcium fruit-flavored maqui berry 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

[0026] Embodiment 1, a kind of calcium fruit flavor maqui berry yogurt and its preparation method, adopts the following steps:

[0027] A. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 0.5% cellulase and 0.3% hemicellulose of the weight of calcium fruit Enzyme, 0.4% pectinase, heated to 38°C, kept for 50 minutes, and then put into a beater equipped with a 60-mesh sieve for beating to obtain enzymatic calcium fruit pulp;

[0028] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add 1.5% fruit wine yeast with maqui berry juice, seal it and let it stand for fermentation. When the alcohol content reaches 1% volume ratio, the fermentation ends;

[0029] C. Fresh milk pretreatmen...

Embodiment 2

[0038] Embodiment 2, a kind of calcium fruit flavor maqui berry yogurt and its preparation method, adopts the following steps:

[0039] A. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 0.6% cellulase and 0.3% hemicellulose of calcium fruit weight Enzyme, 0.3% pectinase, heated to 40°C, kept for 40 minutes, and then put into a beater equipped with a 40-mesh sieve for beating to obtain enzymatic calcium fruit pulp;

[0040] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add 1.2% fruit wine yeast with maqui berry juice, seal it and leave it for fermentation until the alcohol content reaches 0.8% volume ratio, and the fermentation ends;

[0041] C. Fresh milk pretreatment: Ta...

Embodiment 3

[0055] Embodiment 3, a kind of maqui berry yoghurt of Jiabao fruit flavor and preparation method thereof, adopts the following steps:

[0056] A. Jiabao fruit pretreatment: take the mature Jiabao fruit with complete skin, put it into the washing tank, wash it with flowing water, remove impurities, add 0.6% cellulase and 0.3% hemicellulase of Jiabao fruit , 0.4% pectinase, heated to 40°C, kept for 50 minutes, and then put into a beater equipped with a 60-mesh sieve for beating to obtain enzymolyzed jabo fruit pulp;

[0057] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add fruit wine yeast with a weight of 1.8% of maqui berry juice, seal and let it stand for fermentation. When the alcohol content reaches 1.2% volume ratio, the fermentation ends;

[0058] C. Fresh milk pretreatment: Take an appr...

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PUM

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Abstract

The invention discloses Chinese dwarf cherry flavor Maqui berry yogurt and a preparation method thereof. The Chinese dwarf cherry flavor Maqui berry yogurt and the preparation method have the beneficial effects that the Chinese dwarf cherry flavor Maqui berry yogurt is prepared by using Chinese dwarf cherries and Maqui berries as raw materials and simultaneously adding rhizome of mioga ginger and fruit of thatch screwpine; the Chinese dwarf cherry flavor Maqui berry yogurt takes full advantage of the nutritive values of the Chinese dwarf cherries and Maqui berries; through compatibility and synergy of the Chinese dwarf cherries, the Maqui berries and the traditional Chinese medicines, the Chinese dwarf cherry flavor Maqui berry yogurt has the effects of moistening the lung and regenerating body fluid and relieving cough and eliminating phlegm; joint enzymolysis is carried out on the raw materials Chinese dwarf cherries by adopting cellulase, hemicellulase and pectase, thus effectively removing the bitterness of the Chinese dwarf cherries, so that the prepared finished product is fresh, sweet and tasty, has delicate taste, is rich in nutrients, has certain health care functions, is suitable for people of all ages and can achieve the effect of obviously improving the discomfort of people suffering cough with lung heat and sore throats after being eaten for a long term; the preparation process of the Chinese dwarf cherry flavor Maqui berry yogurt is simple, is easy to implement, meets the requirements of current market development and has obvious economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of yoghurt, in particular to a maqui berry yoghurt with the flavor of calcium fruit, which is prepared by using calcium fruit and maqui berry as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Ca fruit, the plant height of Ca fruit is 0.3-1.3 meters, and the plants are clustered or solitary. The annual branches are off-white, and the new shoots are gray-green; the leaves are small, obovate, light green in color, and the leaf margins are blunt; Red, golden yellow, purple, etc., very beautiful. The flowering period is March-April, and the fruiting period is July-August. Calcifera is flat in nature, pungent, bitter, and sweet in taste, and has the effects of laxative, diuresis and swelling. It is often used for intestinal dryness, constipation, dysuria, abdominal fullness, shortness of breath, beriberi, and edema. [0003] Maqui berry belongs to Du...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/113A23V2400/51
Inventor 卢荣红
Owner 卢荣红
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