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Fermented pineapple yogurt and preparation method thereof

A technology for pineapple and yogurt, applied in the field of fermented pineapple yogurt and its preparation, can solve problems such as no reports on fermented pineapple yogurt products.

Inactive Publication Date: 2017-05-17
荣成众智海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, pineapple is processed into various vinegar drinks, fruit wine, etc., but there is no report on fermented pineapple yogurt products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] (1) Ingredients

[0023] Peel the pineapple, chop it, and immediately pulp it with a beater, and filter it through a 150-mesh sieve. Concentrate the filtrate in vacuum at 40°C to 1 / 4 of its original volume, and adjust the pH to about 4.0 and cool it for later use. According to the raw material of claim 1, take by weighing 85% of fresh milk, 2% of skimmed milk powder, and 2% of white granulated sugar.

[0024] (2) Homogenization and degassing

[0025] Mix the ingredients in (1) and homogenize with a homogenizer. The homogeneous material is vacuum degassed.

[0026] (3) Sterilization

[0027] Heat the homogeneous degassed material in (2) to 125°C and keep the temperature constant for 5s.

[0028] (4) cooling, inoculation, fermentation

[0029] Cool the material preheated and sterilized in (3) to a central temperature of 40°C, inoculate with 3% of the fermentation agent, and ferment at 42°C for 5-10 hours.

[0030] (5) cooling, stirring, post-cooking

[0031] (4) Af...

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PUM

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Abstract

The invention relates to fermented pineapple yogurt and a preparation method thereof. The fermented pineapple yogurt is prepared from the following raw materials: 80-90% of fresh milk, 1-2% of a skimmed milk powder, 4-6% of pineapple juice, 2-5% of white granulated sugar, 1-3% of a compound stabilizer and 1-5% of a fermentation bacteria agent. The preparation method is characterized by comprising the following steps: (1) preparing materials; (2) homogenizing and degassing; (3) sterilizing; (4) cooling, inoculating and fermenting; (5) cooling, stirring and post curing. The preparation method of the fermented pineapple yogurt is simple to operate; the fermented pineapple yogurt is rich in nutrition, high in content of protein, calcium and vitamins, smooth in taste, rich in pineapple aroma and milk aroma and extremely obvious in healthcare function; the effects of promoting digestion, accelerating intestinal tract movement and absorption can be achieved by frequently eating the fermented pineapple yogurt; the fermented pineapple yogurt has the functions of enabling facial skin to be ruddy, tender and white, eliminating wrinkles and removing ecchymosis, nourishing skin and maintaining youth.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a fermented pineapple yoghurt and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people have put forward higher requirements for dietary diversification. Pineapple is a popular fruit. However, some people are allergic to pineapple after eating it. Allergic reactions can occur within 15 minutes at the earliest. Such symptoms are called "pineapple disease" or "pineapple poisoning". How to safely enjoy the delicacy of pineapple is a new requirement put forward by people in a new stage of life. [0003] At present, pineapple is processed into various vinegar beverages, fruit wine, etc., but there is no report on fermented pineapple yogurt products. [0004] The invention uses pineapple as a raw material, and aims at being convenient to carry and take. The taste of the product is smooth, with strong p...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13A23C9/127
CPCA23C9/133A23C9/127A23C9/13
Inventor 王雪娟李银塔隋娟娟
Owner 荣成众智海洋生物科技有限公司
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