Blueberry-Lycium chinensis yoghourt and preparation method thereof

A technology of wolfberry acid and blueberry, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of low utilization value of the nutritional components of blueberries, inability to grasp the concentration of addition, and affecting the concentration of nutrient components of bacteria, etc. Achieve the effect of promoting eye health, promoting rhodopsin regeneration, high nutritional value and health care effect

Inactive Publication Date: 2017-01-04
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, when blueberries are used in dairy products, blueberries are made into jam or squeezed into juice and then added to dairy products. Among them, the way of making blueberries into jam and adding them to dairy products will cause milk products to have Grainy, bad taste
In addition, the method of squeezing blueberries into juice for the preparation of milk products will result in low utilization value of the nutritional components of blueberries, because the discarded pomace after squeezing blueberries into juice still contains high nutritional value, and the flower color Glycosides also exist in a large amount in the blueberry pomace after juicing, resulting in the waste and loss of nutrients; and, when blueberry juice is added to dairy products, the concentration cannot be well grasped, because the juice contains Moisture will dilute the concentration of milk products, and at the same time affect the concentration of nutrients in the strains, thereby affecting the cultivation of the strains
[0005] In the prior art, when wolfberry is used in beverages, the wolfberry soup is added to the drink after the wolfberry soup is added. This method has the following defects: the wolfberry dregs discarded after the soup also contain a large amount of nutrients, resulting in the loss of nutrients. waste and loss
In addition, if wolfberry soup is used to prepare yogurt, it will cause the problem that the concentration of dairy products is not easy to grasp, because the large amount of water contained in wolfberry soup will dilute the concentration of dairy products, and at the same time affect the concentration of nutrient components of the bacteria. Affect the culture of bacteria

Method used

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  • Blueberry-Lycium chinensis yoghourt and preparation method thereof
  • Blueberry-Lycium chinensis yoghourt and preparation method thereof
  • Blueberry-Lycium chinensis yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of blueberry wolfberry yoghurt, it comprises the following components by weight:

[0038] 4 parts of blueberry, 5 parts of wolfberry, 40 parts of white sugar, 1000 parts of fresh milk, 1 part of bacteria powder. Wherein, the total number of colonies per gram of the bacteria powder is 1×10 8 .

[0039] In this embodiment, the bacterial powder is a bacterial powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions.

[0040] The preparation method of above-mentioned blueberry wolfberry yoghurt is as follows:

[0041] Step 1, making blueberry and wolfberry coarse powder: vacuum freeze-dry the blueberry and wolfberry in the formula amount for 22 hours, and then pulverize into blueberry coarse powder and wolfberry coarse powder; wherein, the vacuum degree of vacuum freeze-drying is 1×10 -1 mbar, the freezing temperature is -50°C;

[0042] Step 2, sieving: pass the blueberry coarse powder and wolfberry coarse powder obtai...

Embodiment 2

[0048] A kind of blueberry wolfberry yogurt, it comprises the following components by weight:

[0049] 3.5 parts of blueberries, 2.5 parts of wolfberry, 32 parts of white sugar, 850 parts of fresh milk, 0.9 parts of bacteria powder. Wherein, the total number of colonies per gram of the bacteria powder is 1.5 × 10 8 .

[0050]In this embodiment, the bacterial powder is a bacterial powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions.

[0051] The preparation method of above-mentioned blueberry wolfberry yoghurt is as follows:

[0052] Step 1, making blueberry and wolfberry coarse powder: vacuum freeze-dry the blueberry and wolfberry in the formula amount for 20 hours, and then pulverize into blueberry coarse powder and wolfberry coarse powder; wherein, the vacuum degree of vacuum freeze-drying is 1×10 -2 mbar, the freezing temperature is -44°C;

[0053] Step 2, sieving: pass the blueberry coarse powder and wolfberry coarse po...

Embodiment 3

[0059] A kind of blueberry wolfberry yogurt, it comprises the following components by weight:

[0060] 3 parts of blueberries, 3 parts of wolfberry, 45 parts of white sugar, 900 parts of fresh milk, 0.7 parts of bacteria powder. Wherein, the total number of colonies per gram of the bacteria powder is 2.5 × 10 8 .

[0061] In this embodiment, the bacterial powder is a bacterial powder composed of Lactobacillus bulgaricus and Streptococcus thermophilus mixed in equal proportions.

[0062] The preparation method of above-mentioned blueberry wolfberry yoghurt is as follows:

[0063] Step 1, making blueberry and wolfberry coarse powder: vacuum freeze-dry the blueberry and wolfberry in the formula amount for 21 hours, and then pulverize into blueberry coarse powder and wolfberry coarse powder: wherein, the vacuum degree of vacuum freeze-drying is 1×10 -3 mbar, the freezing temperature is -48°C;

[0064] Step 2, sieving: pass the blueberry coarse powder and wolfberry coarse powde...

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Abstract

The invention relates to the technical field of processing of health beverages and particularly relates to a blueberry-Lycium chinensis yoghourt and a preparation method thereof. The blueberry-Lycium chinensis yoghourt comprises the following components in parts by weight: 1-5 parts of blueberries, 1-5 parts of Lycium chinensis, 20-50 parts of white granulated sugar, 500-1000 parts of fresh milk and 0.3-1 part of bacterial powder. According to the preparation method, the blueberries and the Lycium chinensis are subjected to vacuum freeze drying and are ground into blueberry coarse powder and Lycium chinensis coarse powder, the blueberry coarse powder and the Lycium chinensis coarse powder are sieved to obtain blueberry fine powder and Lycium chinensis fine powder, and the blueberry fine powder and the Lycium chinensis fine powder are added into fresh milk so as to prepare the blueberry-Lycium chinensis yoghourt, so that the loss of nutrient contents of the blueberries and the Lycium chinensis is avoided, and the nutrient contents of the blueberries and the Lycium chinensis are adequately utilized. Compared with the prior art, the preparation method has the advantages that the blueberry residue and the Lycium chinensis residue are not discarded, and by virtue of the vacuum freeze drying, the nutrients of the blueberries and the Lycium chinensis are well preserved.

Description

technical field [0001] The invention relates to the technical field of health drink processing, in particular to a blueberry wolfberry yoghurt and a preparation method thereof. Background technique [0002] Blueberry (blueberry) is a small berry with small particles, blue fruit, delicate flesh, sweet and sour taste, and a pleasant aroma. Blueberry fruit not only contains a variety of amino acids, vitamins and rich iron, zinc, calcium and other mineral elements, but also contains anthocyanins. Anthocyanin is a kind of glycoside derivative with 2-phenylbenzopyran (2-phenylbenzopyryalium) structure, and it is a water-soluble pigment widely distributed in the plant kingdom. In addition to preventing cardiovascular diseases and improving glucose and lipid metabolism, anthocyanins can also promote the regeneration of rhodopsin in retinal cells, prevent myopia and improve vision. Wolfberry (wolfberry) is not only a traditional precious Chinese herbal medicine, but also a nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 邱运梅刘珊
Owner HEZHOU UNIV
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