Health preserving fruit yogurt and manufacture method thereof

A production method and technology for yogurt, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of inability to meet consumers' diversified needs for taste and health care functions, single taste function, and few choices, so as to improve the immune system of the body. force effect

Inactive Publication Date: 2017-04-26
QINGHAI JINQILIAN DAIRY LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Yogurt has been a very popular food in recent years, but there are few choices of yogurt products at present. They are very single in taste and function. The...

Method used

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  • Health preserving fruit yogurt and manufacture method thereof
  • Health preserving fruit yogurt and manufacture method thereof
  • Health preserving fruit yogurt and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of health-preserving fruit yoghurt, comprises the raw material of following percentage by weight:

[0026]

[0027] The preparation method of the above-mentioned health-preserving fruit yoghurt comprises the following steps:

[0028] S1 selects clean and pest-free crabapple fruit, Qiuzi pear, apple pear, pumpkin, and hair vegetables, washes them, freeze-dries and dehydrates them at -45~-48°C, crushes them, and sets them aside;

[0029] S2 Add the crabapple fruit, Qiuzi pear, apple pear, pumpkin, and Nostocs that have been processed in step S1 into fresh milk, add sugar, stir evenly, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0030] S3 homogenize the mixture in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0031] After S4 is cooled to 40-44°C, add yogurt starter, stir evenly, fill, and ferment at 40-43°C for 4-8 hours after completion;

[0032] After the S5 fermentation is finished, it is rapidly cooled to 4...

Embodiment 2

[0034] A kind of health-preserving fruit yoghurt, comprises the raw material of following percentage by weight:

[0035]

[0036]

[0037] The preparation method of the above-mentioned health-preserving fruit yoghurt comprises the following steps:

[0038] S1 selects clean and pest-free crabapple fruit, Qiuzi pear, apple pear, pumpkin, and hair vegetables, washes them, freeze-dries and dehydrates them at -45~-48°C, crushes them, and sets them aside;

[0039] S2 Add the crabapple fruit, Qiuzi pear, apple pear, pumpkin, and Nostocs that have been processed in step S1 into fresh milk, add sugar, stir evenly, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0040] S3 homogenize the mixture in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0041] After S4 is cooled to 40-44°C, add yogurt starter, stir evenly, fill, and ferment at 40-43°C for 4-8 hours after completion;

[0042] After the S5 fermentation is finished, it is rapidly...

Embodiment 3

[0044] A kind of health-preserving fruit yoghurt, comprises the raw material of following percentage by weight:

[0045]

[0046]

[0047] The preparation method of the above-mentioned health-preserving fruit yoghurt comprises the following steps:

[0048] S1 selects clean and pest-free crabapple fruit, Qiuzi pear, apple pear, pumpkin, and hair vegetables, washes them, freeze-dries and dehydrates them at -45~-48°C, crushes them, and sets them aside;

[0049] S2 Add the crabapple fruit, Qiuzi pear, apple pear, pumpkin, and Nostocs that have been processed in step S1 into fresh milk, add sugar, stir evenly, keep warm at 60-70°C, and stir evenly for 30 minutes;

[0050] S3 homogenize the mixture in step S2 through a homogenizer, and then enter a sterilizer to sterilize at 96.6°C;

[0051] After S4 is cooled to 40-44°C, add yogurt starter, stir evenly, fill, and ferment at 40-43°C for 4-8 hours after completion;

[0052] After the S5 fermentation is finished, it is rapidly...

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PUM

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Abstract

The present invention discloses a health preserving fruit yogurt and a manufacture method thereof. The health preserving fruit yogurt comprises 80%-85% of raw material fresh milk, 2%-4% of a yogurt fermentation agent, 2%-6% of white sugar, 1%-3% of calophyllum inophyllum fruits, 1%-2% of pyrus ussuriensis fruits, 1%-2% of nostoc flagelliforme, 1%-3% of pumpkins and 1%-5% of apple pears. The health preserving fruit yogurt is rich in taste and unique in flavor, and also has very high nutritional values and health-care functions.

Description

technical field [0001] The invention relates to the field of yogurt products, in particular to a health-preserving fruit yogurt and a preparation method thereof. Background technique [0002] Yogurt has been a very popular food in recent years, but there are few choices of yogurt products at present. They are very single in taste and function. The taste is generally only original or fruit flavor, and the function is generally only to enhance gastric motility. Consumers have diverse needs for taste and health care functions. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the present invention aims to provide a health-preserving fruit and a preparation method thereof, which not only have rich taste and unique flavor, but also have high nutritional value and health care function. [0004] In order to achieve the above object, the present invention adopts the following technical solutions: [0005] A kind of health-preserving fruit yoghurt, c...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 韩登仑张忠元毛雪琴朱希魁
Owner QINGHAI JINQILIAN DAIRY LLC
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