Ficus carica fruit yoghurt and preparation method thereof

A technology for figs and yogurt, applied in the directions of milk preparations, dairy products, applications, etc., achieves the effects of improving the utilization rate, high stability and simple preparation method

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 fig to make fig yoghurt but seldom report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a fig yoghurt and a 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 fig pulp: after cleaning the figs, immerse them in boiling water and scald them for 15 minutes, add drinking water with 15 times the mass of figs after draining to make a slurry, then add 10% color protection solution of the total mass of figs and drinking water, And sterilized in 88°C water bath for 7 minutes to obtain fig pulp;

[0031] (3) Propagation of strains: Wash the lawn cells of the activated Lactobacillus bulgaricus and Streptococcus thermophilus slant strains with sterile water, and add sterilized 1...

Embodiment 2

[0037] The invention provides a fig yoghurt and a preparation method thereof, comprising the following steps:

[0038] (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;

[0039] (2) Preparation of fig pulp: after cleaning figs, immerse them in boiling water and scald them for 11 minutes, add drinking water with 12 times the mass of figs after draining to make a slurry, then add color protection solution with 7% of the total mass of figs and drinking water, And sterilized in 81°C water bath for 5 minutes to obtain fig pulp;

[0040] (3) Propagation of strains: wash the activated Lactobacillus bulgaricus and Streptococcus thermophilus slant strains with sterile water respectively, and add sterilized...

Embodiment 3

[0046] The invention provides a fig yoghurt and a preparation method thereof, comprising the following steps:

[0047] (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;

[0048] (2) Preparation of fig pulp: after cleaning figs, immerse them in boiling water and scald them for 18 minutes, add drinking water with 18 times the mass of figs after draining to make a slurry, then add color protection solution with 15% of the total mass of figs and drinking water, And put it in a 95°C water bath to sterilize for 9 minutes to obtain fig pulp;

[0049] (3) Propagation of strains: wash the activated Lactobacillus bulgaricus and Streptococcus t...

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PUM

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Abstract

The invention provides ficus carica fruit yoghurt and a preparation method thereof. The ficus carica fruit yoghurt is prepared from the following ingredients in percentage by weight: 10% of degreased powdered milk, 7% of white granulated sugar, 16% of ficus carica fruit pulp and 67% of drinking water. The ficus carica fruit pulp contains color-protecting liquid obtained by processing pineapples. The ficus carica fruit yoghurt is prepared by virtue of processes such as preparation of the liquid-protecting liquid, preparation of the ficus carica fruit pulp, strain propagation, primary fermentation, after-ripening, homogenization, bottling, sterilization and cooling. The product is set-style yogurt, is favorable in sensing property, glossy, uniform in texture, and sour, sweet and palatable, and has the unique taste obtained by fermentation of lactobacillus and the taste of ficus carica fruits; furthermore, the preparation method is simple and convenient, easy in material acquisition, and easy to popularize.

Description

technical field [0001] The invention relates to the technical field of yogurt production, in particular to fig yogurt and a preparation method thereof. Background technique [0002] Fig is a flowering plant belonging to the genus Moraceae, which mainly grows in some tropical and temperate regions. It is a subtropical deciduous small tree. The fruit is bulbous and has a small hole in the tail. In addition to fresh food and medicinal purposes, figs can also be processed into dried, preserved fruit, jam, fruit juice, fruit tea, fruit wine, beverages, canned food, etc. Dried figs are free of any chemical additives and have a rich, sweet taste. Fig juices and beverages have a unique fragrance and are suitable for both young and old. Fig tree has luxuriant branches and leaves, elegant tree shape, good ornamental value, and is a good ornamental tree species for garden and garden greening. [0003] Figs have a certain medicinal value, invigorating the stomach and clearing the int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 刘富来吴文华
Owner FOSHAN UNIVERSITY
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