Potato yoghourt and making method thereof

A production method, potato technology, applied in the direction of milk preparations, other dairy products, dairy products, etc., to achieve the effect of avoiding browning

Inactive Publication Date: 2017-03-01
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the use of lactic acid bacteria has been continuously developed from traditional dairy products to the application

Method used

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  • Potato yoghourt and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of preparation method of potato yoghurt is characterized in that, comprises the following steps:

[0049]A. Raw material pretreatment: wash, peel and cut the potatoes into uniform pieces;

[0050] B. Curing: blanching at a temperature of 90-95°C for 5 minutes;

[0051] C, beating: beating the cooked potatoes, filtering the squeezed juice with four layers of gauze to obtain 500ml potato juice;

[0052] D. Mixing, blending, and homogenization: at a temperature of 60°C and a pressure of 14MPa; add potato juice to milk, mix the stabilizer with white sugar, and add it to the preheated to 65°C beaten beating In the material; the stabilizer is sodium alginate, xanthan gum, konjac fine powder and acidic CMC;

[0053] E. Sterilization and cooling: heat the homogeneous material to 80-85°C for sterilization, and then cool to 42-45°C;

[0054] F. Inoculation and fermentation: add working starter, stir slowly to mix the strains evenly, and quickly ferment in a fermenter at...

Embodiment 2

[0073] A kind of preparation method of potato yoghurt is characterized in that, comprises the following steps:

[0074] A. Raw material pretreatment: wash, peel and cut the potatoes into uniform pieces;

[0075] B. Curing: blanching at a temperature of 90-95°C for 5 minutes;

[0076] C, beating: beating the cooked potatoes, filtering the squeezed juice with four layers of gauze to obtain 500ml potato juice;

[0077] D. Mixing, blending, and homogenization: at a temperature of 60°C and a pressure of 19MPa; add potato juice to milk, add a small amount of stabilizer, mix the stabilizer with white sugar, and add it to the preheated In the beaten material at 65°C;

[0078] E. Sterilization and cooling: heat the homogeneous material to 80-85°C for sterilization, and then cool to 42-45°C;

[0079] F. Inoculation and fermentation: Add 2% working starter, stir slowly to mix the bacteria evenly, and quickly ferment in a fermenter at 42°C for 4 hours;

[0080] G. After-cooking and st...

Embodiment 3

[0098] A kind of preparation method of potato yoghurt is characterized in that, comprises the following steps:

[0099] A. Raw material pretreatment: wash, peel and cut the potatoes into uniform pieces;

[0100] B. Curing: blanching at a temperature of 90-95°C for 5 minutes;

[0101] C, beating: beating the cooked potatoes, filtering the squeezed juice with four layers of gauze to obtain 500ml potato juice;

[0102] D. Mixing, blending, and homogenization: at a temperature of 50°C and a pressure of 14MPa; add potato juice to the milk, mix the stabilizer with white sugar, and add it to the preheated to 65°C. In the material; the stabilizer is sodium alginate, xanthan gum, konjac fine powder and acidic CMC;

[0103] E. Sterilization and cooling: heat the homogeneous material to 80-85°C for sterilization, and then cool to 42-45°C;

[0104] F. Inoculation and fermentation: add working starter, stir slowly to mix the strains evenly, and quickly ferment in a fermenter at 42°C for...

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Abstract

Potato yoghourt and a making method thereof are disclosed. 40-60% of potato juice is creatively added into yoghourt, and lactobacillus bulgaricus and streptococcus thermophilus are used in cooperation for fermentation. On the basis of controlling the ratio of the materials and the making method, the potato yoghourt with rich nutrients, moderate sweetness and palatable sour taste is prepared.

Description

technical field [0001] The invention relates to the field of fermented beverages, in particular to a potato yoghurt and a preparation method thereof. Background technique [0002] The use of lactic acid fermentation is one of the earliest methods of food processing and preservation. In recent years, the use of lactic acid bacteria has been continuously developed from traditional dairy products to the application of other food raw materials, but there are still few reports and studies on lactic acid fermentation using potatoes as raw materials. Lactic acid bacteria can maintain normal flora in animals, regulate the physiological functions of organisms and enhance immunity, and produce a large amount of organic acids such as lactic acid, various amino acids and vitamins during the fermentation process. [0003] Yogurt made from fermented milk is easy to digest and absorb. During the fermentation process, about 20% of the sugar and protein in the milk are decomposed into small...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23C2240/15
Inventor 乌日娜武俊瑞顾采东岳喜庆陶冬冰张正翰
Owner SHENYANG AGRI UNIV
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