Preparation method of mango fruit grain fermented milk

A technology of fermented milk and fruit pieces, applied in dairy products, milk preparations, applications, etc., can solve the problems of reducing the appearance and taste quality of yogurt with mango fruit pieces, damaging the taste, smell and color of fruit pieces, and destroying the nutritional value of fruits, etc. , to achieve the effect of excellent taste and flavor, maintaining color and bright color

Inactive Publication Date: 2017-05-24
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current production process of mango fruit dices all adopts thermal sterilization treatment, which greatly destroys the original nutritional va

Method used

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  • Preparation method of mango fruit grain fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of fermented milk of mango fruit grain, the steps are as follows:

[0030] (1) Fresh mangoes are cleaned, peeled, cut into fruit pieces of 20mm×20mm, packed into polyethylene plastic bags, and vacuum sealed;

[0031] (2) Place the mango fruit grains of step (1) in an ultra-high pressure treatment kettle, adopt a pressure of 350MPa and hold the pressure for 5min at room temperature;

[0032] (3) Take out the mango fruit grains of step (2), add them to the yogurt base material under aseptic conditions, the mass percentage of fruit grains added is 5%, and mix evenly;

[0033] (4) Filling and refrigeration.

Embodiment 2

[0035] A kind of preparation method of fermented milk of mango fruit grain, the steps are as follows:

[0036] (1) Fresh mangoes are cleaned, peeled, cut into fruit pieces of 5 mm × 5 mm, packed into polyethylene plastic bags, and vacuum-sealed;

[0037] (2) Place the mango fruit grains of step (1) in an ultra-high pressure treatment kettle, adopt a pressure of 200MPa at room temperature, and hold the pressure for 8min;

[0038] (3) Take out the mango fruit pieces in step (2), add them to the yogurt base material under aseptic conditions, the mass percentage of the fruit pieces added is 15%, mix well, and get final product;

[0039] (4) Filling and refrigeration.

Embodiment 3

[0041] (1) Fresh mangoes are decalyxed, cleaned, cut into fruit pieces of 10mm×10mm, put into polyethylene plastic bags, and vacuum-sealed;

[0042] (2) Place the mango fruit grains of step (1) in an ultra-high pressure treatment kettle, adopt a pressure of 250MPa at room temperature, and hold the pressure for 7min;

[0043] (3) Take out the mango fruit grains of step (2), add them to the yogurt base material under aseptic conditions, the mass percentage of the fruit grains added is 12%, and mix evenly;

[0044] (4) Filling and refrigeration.

[0045] In order to prove the beneficial effects of the present invention, the applicant has also carried out the following comparative tests, specifically as follows:

[0046] Contrast 1—increase the treatment pressure of ultra-high pressure treatment to be 400MPa, and all the other are the same as embodiment 1.

[0047] Result: the mango fruit grains processed under this condition are obviously softer than that of Example 1, and the ...

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Abstract

The invention discloses a preparation method of a mango fruit grain fermented milk. The key technology includes: adopting ultrahigh pressure technique to treat mango fruit grains, i.e. placing mango fruit grains in bags into an ultrahigh pressure treatment kettle to conduct ultrahigh pressure treatment for 5-8min at room temperature and under a pressure of 200-350MPa. The treatment method can effectively maintain the color, aroma, taste and nutrition of mango fruit grains, the prepared yoghurt has excellent taste and flavor brought about by fruits, and can achieve better effect than heat sterilization treatment. The mango fruit grain yoghurt prepared by the method provided by the invention breaks the habit of thermally sterilized fruit grain yoghurt, fills the application gap of ultrahigh pressure fruit grain yoghurt, and has high application value.

Description

technical field [0001] The invention relates to the technical field of dairy product fermentation, in particular to a method for preparing fermented mango fruit fermented milk. Background technique [0002] Fermented milk, which combines the multiple nutrients of milk, bacteria and fermented products, is recognized as a healthy food. The rapid development of the dairy industry and the continuous enrichment of fermented milk products provide consumers with more and more healthy choices. [0003] Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. It can be used to make fruit juice, jam, canned food, pickles, hot and sour pickles, mango milk powder, candied fruit, etc. It not only brings nutrition and health to...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 苗君莅刘振民徐致远苏米亚沈玲吕昌勇
Owner BRIGHT DAIRY & FOOD
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