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Preparation method of tomato yoghourt

A technology for tomato and yogurt, applied in the field of yogurt processing, can solve problems such as safety and nutritional doubts, and achieve the effect of improving nutritional value and commodity value, and simple production process

Inactive Publication Date: 2017-03-22
SHAANXI YUHANG ELECTRONICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the safety and nutrition are questioned, such as jelly and puffed food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of tomato yogurt, comprising the following preparation steps:

[0018] (1) Take tomato; milk; white sugar; bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:1), Huishan probiotics; stabilizer: gelatin, carboxymethyl cellulose, agar for later use;

[0019] (2) Wash the tomatoes in running water to remove the sediment and dirt, blanching for 2 minutes, then peel and remove the seeds after cooling;

[0020] (3) The tomato pulp is evenly broken and set aside;

[0021] (4) Sterilize the tomato meat obtained in step (3) at 100°C for 10 minutes;

[0022] (5) Heat the milk to about 65°C, add 2-10% white sugar, stir and heat to 70-100°C and keep for 5min-8min;

[0023] (6) Cool the liquid obtained in step (5) to 50°C, mix it with the product of step (3), stir well, filter, cool to 45°C, add 2-8% starter, and stir evenly;

[0024] (7) The product of step (6) was fermented in an incubator for about 2 hours, taken out, left at room temperatu...

Embodiment 2

[0026] A preparation method of tomato yogurt, comprising the following preparation steps:

[0027] (1) Take tomato; milk; white sugar; bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:1), Huishan probiotics; stabilizer: gelatin, carboxymethyl cellulose, agar for later use;

[0028] (2) Wash the tomatoes in running water to remove the sediment and dirt, blanching for 2 minutes, then peel and remove the seeds after cooling;

[0029] (3) The tomato pulp is evenly broken and set aside;

[0030] (4) Sterilize the tomato meat obtained in step (3) at 100°C for 10 minutes;

[0031] (5) Heat the milk to about 65°C, add 8% white sugar, stir and heat to 80°C and keep for 5min-8min;

[0032] (6) Cool the liquid obtained in step (5) to 50°C, mix it with the product of step (3), stir well, filter, cool to 45°C, add 2-8% starter, and stir evenly;

[0033] (7) The product of step (6) is fermented in a thermostat for about 2 hours, taken out, left at room temperature for 0...

Embodiment 3

[0035] A preparation method of tomato yogurt, comprising the following preparation steps:

[0036] (1) Take tomato; milk; white sugar; bacteria (Lactobacillus bulgaricus: Streptococcus thermophilus = 1:1), Huishan probiotics; stabilizer: gelatin, carboxymethyl cellulose, agar for later use;

[0037] (2) Wash the tomatoes in running water to remove the sediment and dirt, blanching for 2 minutes, then peel and remove the seeds after cooling;

[0038] (3) The tomato pulp is evenly broken and set aside;

[0039] (4) Sterilize the tomato meat obtained in step (3) at 100°C for 10 minutes;

[0040] (5) Heat the milk to about 65°C, add 8% white sugar, stir and heat to 80°C and keep for 5min-8min;

[0041] (6) Cool the liquid obtained in step (5) to 50°C, mix it with the product of step (3), stir well, filter, cool to 45°C, add 6% starter, and stir evenly;

[0042] (7) The product of step (6) is fermented in a thermostat for about 2 hours, taken out, left at room temperature for 0.5...

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PUM

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Abstract

A preparation method of tomato yoghourt comprises the following preparation step that tomatoes, milk, white granulated sugar, cultures (the ratio of lactobacillus bulgaricus to streptococcus thermophilus is 1:1), Huishan probiotics, a stabilizer, gelatin, carboxymethylcellulose and agar are taken for standby application. According to the preparation method of the tomato yoghourt, compared with ordinary yoghourt, the pink tomato yoghurt accords with the general rule for yoghurt fermentation, the content of revertose, Vc and amino acid is higher than that of ordinary yoghurt, and the fat mass fraction is lowered; the pink tomato yoghurt has the natural color and luster of the tomatoes, and has the unique flavor and double nutrition of the tomatoes and the yoghurt; and particularly, the strong antioxidant component lycopene is added, the nutrition value and the commodity value of the product are increased, and the manufacturing process is simple.

Description

technical field [0001] The invention relates to a method for processing yogurt, in particular to a method for preparing tomato yogurt. Background technique [0002] Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, the fermentation of lactic acid bacteria improves the utilization of various nutrients such as sugar, protein, fat, and minerals in milk, and produces a variety of nutrients needed by the human body. Vitamins, such as vB,, VB:, VB. , VB, etc. Tomatoes are rich in nutrients, including vitamin Vc (20 mg / 100 g), minerals, pectin substances and a large number of organic acids. The strong antioxidant component lycopene has a good coloring effect. [0003] Brightly colored foods can whet the appetite of people, especially children. Although the children's food that is common in the market is bright in color at present. But the safety and nutrition have been questioned, such as jelly and puffed food. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 郝青
Owner SHAANXI YUHANG ELECTRONICS