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Buffalo yoghurt with unsaturated fatty acids and fruit pulp and production method thereof

An unsaturated fatty acid, water buffalo technology, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, etc., to achieve the effect of sweet and sour taste, simple preparation process and sour taste

Inactive Publication Date: 2017-05-10
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, in the above-mentioned patents, the nutritional value of buffalo milk is organically combined with the health care function of nuts and subtropical flavor fruits, and a buffalo yogurt product containing unsaturated fatty acid fruit is developed, which can enhance the body's resistance to disease. power, disease prevention will be of great significance

Method used

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  • Buffalo yoghurt with unsaturated fatty acids and fruit pulp and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]Buffalo yogurt containing unsaturated fatty acid fruit grains, composed of the following raw materials in parts by weight: macadamia nut powder 8g, hemp seed powder 3g, sunflower seed powder 4g, chestnut kernel powder 2g, hawthorn concentrate 2g, pectin 0.5 g, fructo-oligosaccharide 3 g, papaya fruit 0.5 g, starter 0.1 g, buffalo fresh milk 76.9 g.

[0036] The starter is prepared by mixing Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1, that is, both Lactobacillus bulgaricus and Streptococcus thermophilus are 0.05 g.

[0037] The production method of buffalo yogurt containing unsaturated fatty acid fruit grains comprises the following steps:

[0038] (1) Grind macadamia nuts, hemp seeds, sunflower seeds and chestnut kernels into powder, and heat them in a microwave oven to 125°C for 5 minutes to make them produce aroma;

[0039] (2) Heat the powder obtained in step (1) with a pressure cooker at a pressure of 0.1MPa and a temperature of...

Embodiment 2

[0050] The buffalo yogurt containing unsaturated fatty acid fruit grains is composed of the following raw materials in weight percentage: 9g of macadamia nut powder, 4g of hemp seed powder, 5g of sunflower seed powder, 2.5g of chestnut kernel powder, 2.5g of hawthorn concentrate, 0.8g of pectin, Fructo-oligosaccharide 4g, papaya fruit 0.8g, starter 0.15g, buffalo fresh milk 71.25g.

[0051] The starter is prepared by mixing Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:2, that is, 0.05 g of Lactobacillus bulgaricus and 0.10 g of Streptococcus thermophilus.

[0052] The production method of buffalo yogurt containing unsaturated fatty acid fruit grains comprises the following steps:

[0053] (1) Grind macadamia nuts, hemp seeds, sunflower seeds and chestnut kernels into powder, and heat them in a microwave oven to 128°C for 5 minutes to make them produce aroma;

[0054] (2) Heat the powder obtained in step (1) with a pressure cooker at a pressur...

Embodiment 3

[0065] Buffalo yogurt containing unsaturated fatty acid fruit grains, composed of the following raw materials in parts by weight: 10g macadamia nut powder, 5g hemp seed powder, 6g sunflower seed powder, 3g chestnut kernel powder, 3g hawthorn concentrate, 1g pectin, oligomer Fructose 6g, papaya fruit 1g, starter 0.2g, buffalo fresh milk 64.8g.

[0066] The starter is prepared by mixing Lactobacillus bulgaricus and Streptococcus thermophilus in a weight ratio of 1:1.5, that is, 0.08 g of Lactobacillus bulgaricus and 0.12 g of Streptococcus thermophilus.

[0067] The production method of buffalo yogurt containing unsaturated fatty acid fruit grains comprises the following steps:

[0068] (1) Grind macadamia nuts, hemp seeds, sunflower seeds and chestnut kernels into powder, and heat them in a microwave oven to 130°C for 5 minutes to make them produce aroma;

[0069] (2) Heat the powder obtained in step (1) with a pressure cooker at a pressure of 0.1MPa and a temperature of 121°C...

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Abstract

The invention discloses buffalo yoghurt with unsaturated fatty acids and fruit pulp and a production method thereof; the buffalo yoghurt is produced from, by weight, 8-10% of macadamia nut powder, 3-5% of hemp seed powder, 4-6% of sunflower seed powder, 2-3% of chestnut kernel powder, 2-3% of hawthorn fruit concentrate, 0.5-1% of pectin, 3-6% of fructo-oligosaccharides, 0.5-1% of pawpaw pulp, 0.1-0.2% of a fermenting agent, and the balance of fresh buffalo milk. The buffalo yoghurt with unsaturated fatty acids and fruit pulp provided herein has the advantages that mass unsaturated fatty acids contained in the nuts added herein as a part can soften blood vessels, regulate blood lipid, and defy age; the contents of all proteins, dietary fibers, vitamin E, calcium, phosphorus, iron, zin, manganese and other trace elements are higher than those in milk of common black-white cows; with the subtropical-featured pawpaw pulp, the buffalo yoghurt has the unique fruit flavor and tastes sour and sweet; the hawthorn fruit concentrate rich in vitamin C is added to the buffalo yoghurt, and the defects of low vitamin C content, low dietary fiber content and other nutrients in milk are made up.

Description

technical field [0001] The invention relates to a production method of yogurt, in particular to a buffalo yogurt containing unsaturated fatty acid fruit grains and a production method thereof, belonging to the technical field of fermented dairy products processing. Background technique [0002] Fermented yogurt is a product made from milk fermented by lactic acid bacteria. In addition to retaining all the nutrition of milk, yogurt has the most significant difference from fresh milk in that it also contains a large amount of lactic acid and active lactic acid bacteria that are beneficial to human health: lactic acid not only makes yogurt full of mellow and refreshing sour flavor, but also makes milk protein It is more delicate and lubricated, which is conducive to the digestion and absorption of the human body, promotes the absorption and utilization of nutrients by the body, maintains the micro-ecological balance of the intestinal flora, and enhances the immune function of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315A23C9/133A23V2400/123A23V2400/249
Inventor 罗小杰黄联莉任二芳谢朝敏王淋靓艾静汶叶雪英刘功德李建强黄欣欣
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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