Hedychium coronarium and brown sugar yoghurt and preparation method thereof

A technology of white ginger flower juice and yogurt, which is applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of smooth taste

Inactive Publication Date: 2017-04-26
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no related report about white ginger flower and brown sugar yoghurt

Method used

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Examples

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Effect test

preparation example Construction

[0031] A kind of preparation method of white ginger flower brown sugar yogurt, comprises the following steps:

[0032] 1) Preparation of white ginger flower juice: select semi-open white ginger flower flowers, wash them with cold boiled water, add 80°C pure water 5 times the weight of white ginger flower juice, squeeze the juice, and filter to get fresh white ginger flower juice;

[0033] 2) Blending: Dissolve brown sugar and white sugar with 15-20% dairy products, then add white ginger flower juice and the remaining dairy products, and mix well;

[0034] 3) Homogenization and sterilization: Homogenize the prepared raw materials at 18~20MPa and 60~70°C, and then heat and sterilize at 90~95°C for 5~10 minutes;

[0035] 4) Fermentation: Cool the raw materials to 40~45°C, insert strains, and ferment at a constant temperature of 42°C;

[0036] 5) Refrigeration: Cool the fermented yogurt with white ginger flower and brown sugar to below 10°C and store it at 2-4°C.

[0037] The se...

Embodiment 1

[0040] A white ginger flower brown sugar yogurt and a preparation method thereof, the specific steps are as follows: calculated by mass percentage, 80% of dairy products, 4% of brown sugar, 7% of white ginger flower juice, 3% of strains, and 6% of white sugar are fermented by lactic acid Made, the preparation process is as follows:

[0041] 1) Preparation of white ginger flower juice: select semi-open white ginger flower flowers, wash them with cold boiled water, add 80°C pure water 5 times the weight of white ginger flower juice, squeeze the juice, and filter to get fresh white ginger flower juice;

[0042] 2) Blending: Dissolve brown sugar and white sugar with 15-20% dairy products, then add white ginger flower juice and the remaining dairy products, and mix well;

[0043] 3) Homogenization and sterilization: Homogenize the prepared raw materials at 18~20MPa and 60~70°C, and then heat and sterilize at 90~95°C for 5~10 minutes;

[0044] 4) Fermentation: Cool the raw material...

Embodiment 2

[0048] A white ginger flower brown sugar yogurt and a preparation method thereof, the specific steps are as follows: calculated by mass percentage, 76% of dairy products, 6% of brown sugar, 10% of white ginger flower juice, 3% of strains, and 5% of white sugar are fermented by lactic acid Made, the preparation process is as follows:

[0049] 1) Preparation of white ginger flower juice: select semi-open white ginger flower flowers, wash them with cold boiled water, add 80°C pure water 5 times the weight of white ginger flower juice, squeeze the juice, and filter to get fresh white ginger flower juice;

[0050] 2) Blending: Dissolve brown sugar and white sugar with 15-20% dairy products, then add white ginger flower juice and the remaining dairy products, and mix well;

[0051]3) Homogenization and sterilization: Homogenize the prepared raw materials at 18~20MPa and 60~70°C, and then heat and sterilize at 90~95°C for 5~10 minutes;

[0052] 4) Fermentation: Cool the raw material...

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PUM

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Abstract

The invention discloses hedychium coronarium and brown sugar yoghurt and a preparation method thereof. The hedychium coronarium and brown sugar yoghurt is prepared from, by mass, 72-80% of dairy products, 4-8% of brown sugar, 7-13% of hedychium coronarium juice, 3% of strains and 4-6% of white sugar. The preparation method of the hedychium coronarium and brown sugar yoghurt includes the following steps of 1, preparation of the hedychium coronarium juice; 2, blending; 3, homogenizing sterilizing; 4, fermentation; 5, refrigeration. The hedychium coronarium and brown sugar yoghurt is strong in flavor and smooth in taste and has a certain healthcare effect; semi-open hedychium coronarium flowers are selected, the hedychium coronarium flowers are washed with cold boiling water before the hedychium coronarium juice is prepared, the sour taste of the hedychium coronarium flowers is reduced, and the fragrance of the hedychium coronarium flowers is reserved; when the hedychium coronarium juice is prepared, residues are removed, the juice is taken, during blending, the brown sugar and the white sugar are dissolved firstly with a small amount of dairy products, and the taste of the yoghurt is smoother.

Description

technical field [0001] The invention relates to yoghurt with white ginger flower and brown sugar and a preparation method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] White ginger flower ( Hedychium coronarium L.) belongs to the genus Zingiber officinalis of Zingiberaceae. The white ginger flower has a strong aroma and is non-toxic. It can be eaten fresh and prepared as a drink. Studies have shown that it contains high essential amino acids, protein, iron, zinc, calcium, rich in diterpenes, sesquiterpenes and other biologically active substances, which have antibacterial, anti-inflammatory, diuretic and swelling, liver protection, asthma, blood pressure, Insecticidal and other effects can be used clinically to treat colds, headaches, arthritis, etc. (Lim T K. Edible Medicinal and Non Medicinal Plants: Volume 8, Flowers[M]. Springer Science + Business Media Dordrecht, 2014.). Another study found that white ginger flow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 吴永清刘潇潇胡秀
Owner ZHONGKAI UNIV OF AGRI & ENG
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