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Banana yoghurt and preparation method thereof

A technology of banana yogurt and banana, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effects of easy promotion, high stability, and increased nutrient content

Inactive Publication Date: 2017-04-26
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet, utilize banana to make into banana yoghurt but seldom report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present invention provides a kind of banana yoghurt and preparation method thereof, comprising the following steps:

[0029] (1) Preparation of color protection solution: clean and peel the fresh pineapple fruit without pests and diseases, put it in a juice extractor, add drinking water with 4 times the quality of the pineapple, and squeeze the juice. Min speed centrifugation for 27min, take the supernatant, which is the color protection solution;

[0030] (2) Preparation of banana pulp: Peel the bananas and cut them open, immerse in boiling water and blanch for 15 minutes, after draining, add drinking water 15 times the mass of the bananas to make a slurry, then add 10% of the total mass of bananas and drinking water Color protection solution, and sterilized in an 88°C water bath for 7 minutes to obtain banana pulp;

[0031] (3) Extraction of banana peel pectin: Banana peel was weighed, cut into pieces, soaked and washed in water, irradiated under 500W microwave p...

Embodiment 2

[0038] The present invention provides a kind of banana yoghurt and preparation method thereof, comprising the following steps:

[0039] (1) Preparation of color protection liquid: clean and peel the fresh pineapple fruit without diseases and insect pests, put it in the juice extractor, add drinking water with 3 times the quality of the pineapple, and squeeze the juice. Min speed centrifugation for 25min, take the supernatant, which is the color protection solution;

[0040] (2) Preparation of banana pulp: Peel the bananas and cut them open, immerse in boiling water and blanch for 11 minutes, after draining, add drinking water with 12 times the mass of bananas to make a slurry, then add 7% of the total mass of bananas and drinking water Color protection solution, and sterilized in an 81°C water bath for 5 minutes to obtain banana pulp;

[0041](3) Extraction of banana peel pectin: Banana peel is weighed, cut into pieces, soaked in water and washed, irradiated at 400W microwave...

Embodiment 3

[0048] The present invention provides a kind of banana yoghurt and preparation method thereof, comprising the following steps:

[0049] (1) Preparation of color protection liquid: clean and peel the fresh pineapple fruit without diseases and insect pests, put it in the juice extractor, add drinking water with 5 times the quality of the pineapple, squeeze the juice, and the obtained pineapple juice is heated in a centrifuge at 10000r / Min speed centrifugation for 28 min, take the supernatant, which is the color protection solution;

[0050] (2) Preparation of banana pulp: Peel the bananas and cut them open, immerse in boiling water and blanch for 18 minutes, after draining, add drinking water with 18 times the mass of bananas to make a pulp, then add 15% of the total mass of bananas and drinking water Color protection solution, and sterilized in a 95°C water bath for 9 minutes to obtain banana pulp;

[0051] (3) Extraction of banana peel pectin: Banana peel was weighed, cut in...

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PUM

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Abstract

The invention provides banana yoghurt and a preparation method thereof. The banana yoghurt is prepared from components in percentage by mass as follows: 10% of skim milk powder, 7% of saccharose, 1% of banana peel pectin, 15% of banana puree and 67% of drinking water, the banana puree contains a color-protecting liquid prepared from pineapple through processing, and the banana yoghurt is prepared through steps as follows: preparation of the color-protecting liquid, preparation of the banana puree, extraction of the banana peel pectin, bacteria propagation, primary fermentation, after-ripening, homogenizing, bottling, sterilization, cooling and the like. A product is set-style yogurt, has good sense, is glossy, homogenous in texture and appropriately sweet and sour and has special taste of lactobacillus fermentation and banana flavor, besides, the preparation method is simple, materials are available, and popularization is easy.

Description

technical field [0001] The invention relates to the technical field of yogurt production, in particular to a banana yogurt and a preparation method thereof. Background technique [0002] Banana, known as Ganban in ancient times. Its meat is soft, sweet and delicious. Bananas are very nutritious, containing 1.2 grams of protein, 0.5 grams of fat, 19.5 grams of carbohydrates, 0.9 grams of crude fiber, 9 milligrams of calcium, 31 milligrams of phosphorus, and 0.6 milligrams of iron per 100 grams of pulp, as well as carotene and thiamine. , niacin, vitamin C, vitamin E and rich trace elements such as potassium. Bananas help the brain create a chemical component —— serotonin that stimulates the nervous system, signaling joy, calm and drowsiness, and even analgesic effects. Therefore, bananas are also known as "happy food". American medical experts have found that eating bananas often can prevent high blood pressure, because bananas can provide more potassium ions that can low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/133A23C9/13
CPCA23C9/1238A23C9/1307A23C9/133
Inventor 刘富来吴嘉嘉
Owner FOSHAN UNIVERSITY
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