Arenga-pinnata-flavor Rubus parvifolius yogurt and preparation method thereof

A technology of Mao berry and sugar palm, which is applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of unique flavor, overflowing fruity aroma, and delicate taste

Inactive Publication Date: 2017-02-08
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A health-care yoghurt has been produced by using sugar palm and chrysanthemum berry as the main raw materials, and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a sugarcane-flavored sourberry yoghurt and a preparation method thereof, the following steps are adopted:

[0027] A. Sugar palm pretreatment: Take the sugar palm inflorescence, put it into the washing tank, wash it clean, drain the water, add 0.3% cellulase, 0.4% hemicellulase, and 0.2% sugar palm inflorescence weight. Gelase, heated to 39°C, kept for 47 minutes, then poured into a beater equipped with a 100-mesh sieve for beating, to obtain enzymatic sugar palm inflorescence mud;

[0028] B. Mao berry pretreatment: Take fresh and ripe Mao berry, put it into the washing tank, wash it, drain the surface water, put it into a beater equipped with a 100-mesh screen for beating, make Mao berry sauce, add Mao berry Fruit wine with 1.5% berry jam, sealed and left to ferment until the alcohol content reaches 0.8% by volume, and the fermentation ends;

[0029] C. Milk powder pretreatment: Take an appropriate amount of milk powder, add hot water 6 times the weight...

Embodiment 2

[0038] Embodiment 2, a sugarcane-flavored yogurt and a preparation method thereof, adopt the following steps:

[0039] A. Sugar palm pretreatment: Take the sugar palm inflorescence, put it into the washing tank, wash it clean, drain the water, add 0.4% cellulase, 0.3% hemicellulase, and 0.15% sugar palm inflorescence weight. Gelase, heated to 40°C, kept for 45 minutes, then poured into a beater equipped with an 80-mesh screen for beating, to obtain enzymatic sugar palm inflorescence mud;

[0040] B. Mao berry pretreatment: Take fresh and ripe Mao berry, put it into the washing tank, wash it, drain the surface water, put it into a beater equipped with an 80-mesh screen for beating, make Mao berry sauce, add Mao berry Fruit wine with a weight of 2% of the berry jam, sealed and left to ferment until the alcohol content reaches 1% by volume, and the fermentation ends;

[0041] C. Milk powder pretreatment: Take an appropriate amount of milk powder, add hot water 7 times the weight...

Embodiment 3

[0055] Embodiment 3, a sugarcane-flavored yogurt and its preparation method, adopts the following steps:

[0056] A. Sugar palm pretreatment: Take the sugar palm inflorescence, put it into the washing tank, wash it clean, drain the water, add 0.3% cellulase, 0.5% hemicellulase, and 0.25% sugar palm inflorescence weight. Gelase, heated to 41°C, kept for 42 minutes, then poured into a beater equipped with a 100-mesh sieve for beating, to obtain enzymatic sugar palm inflorescence mud;

[0057] B. Mao berry pretreatment: Take fresh and ripe Mao berry, put it into the washing tank, wash it, drain the surface water, put it into a beater equipped with a 100-mesh screen for beating, make Mao berry sauce, add Mao berry Fruit wine with 2.5% berry jam, sealed and left to ferment until the alcohol content reaches 1.2% by volume, and the fermentation ends;

[0058] C. Milk powder pretreatment: Take an appropriate amount of milk powder, add hot water 8 times the weight of the milk powder, ...

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PUM

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Abstract

The invention discloses an Arenga-pinnata-flavor Rubus parvifolius yogurt and a preparation method thereof. The Arenga-pinnata-flavor Rubus parvifolius yogurt is prepared by using Arenga pinnata and Rubus parvifolius as raw materials and adding hemlock parsley and radix polygonati officinalis. The yogurt fully utilizes the nutritive values of the Arenga pinnata and Rubus parvifolius, and the Arenga pinnata and Rubus parvifolius are matched with the traditional Chinese medicines to perform the synergistic effects; and thus, the yogurt has the effects of promoting blood circulation to stop pain, expelling wind and removing dampness. Cellulase, hemicellulase and pectinase are utilized to perform combined enzymolysis on the raw materials; the Rubus parvifolius is subjected to fruit wine yeast primary fermentation, thereby adding the alcohol fragrance to the product; the finished product has fragrant fruit smell, delicate mouthfeel and unique flavor, has certain health-care functions, is suitable for people at all ages, and can obviously improve the discomfort of people with pains and soreness in legs and lumbar caused by the damp envelopment for a long time. The yogurt satisfies the market development demands at present, conforms to the trend of times, and can implement large-scale production.

Description

technical field [0001] The invention relates to the field of puff pastry processing, in particular to a sugarcane-flavored sorrel yoghurt prepared by using sugarcane and sorrel as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Sugar palm, belonging to the Neonatal order, is a tree of the palm family. The stem is relatively thick, and the leaves are clustered on the top of the stem. The leaf sheath has black strong reticular fibers and needle-like fibers. The fruit is nearly spherical, and the fruit matures about 2-3 years after flowering. Sugar palm is sweet in taste and flat in nature, has the effects of dispelling blood stasis, breaking accumulation, and relieving pain, and has the effect of auxiliary treatment for infantile malnutrition, fever, dysentery, and sore throat. [0003] Maoberry, shrub, 1-2 meters high. Branches arcuately curved, pilose and sparsely hooked prickles. Corymbs terminal or axillary, s...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 汪凌峰
Owner ANHUI BAOHENG AGRI
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