Preparation method of mango enzyme yoghurt
A fruit enzyme and yogurt technology, applied in the field of food processing, can solve the problems of unsuitability, affecting market prospects, mixed taste, etc., and achieve the effect of enriching nutritional value
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Embodiment 1
[0039] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:
[0040] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0041] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 2cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;
[0042] Step 3: Cut the lemons into 2mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 10mm;
[0043] Step 4: Cut the mangoes into mango grains with a particle size of 8 mm, lay them on the lemon slices, and lay them with a thickness of 30 mm. After that, lay a layer of mixed sugar. In parts by weight, the mixed sugar has the following components: white sugar 10 3 parts of brown sugar and 5 parts of rock sugar;
[0044] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into a particle size of 3 mm, and s...
Embodiment 2
[0053] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:
[0054] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0055] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 3cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;
[0056] Step 3. Cut the lemons into 3mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 13mm;
[0057] Step 4: Cut the mangoes into mango grains with a particle size of 13 mm, and lay them on the lemon slices with a thickness of 40 mm. After that, lay a layer of mixed sugar. The mixed sugar has the following components in parts by weight: white sugar 11 4 parts of brown sugar and 8 parts of rock sugar;
[0058] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into 3-5mm particle size, and evenly lay it o...
Embodiment 3
[0067] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:
[0068] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;
[0069] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 4cm opening on the passion fruit peel, and arrange the passion fruit opening facing down on the honey layer; after cutting a 4cm opening on the passion fruit peel, Insert lotus root slices with a thickness of 4mm into the opening of the passion fruit, and the lotus root slices are partially exposed outside the opening of the passion fruit, and then arrange the opening of the passion fruit downwards on the honey layer;
[0070] Step 3: Cut the lemons into 5mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 15mm;
[0071] Step 4: Cut the mangoes into mango grains with a particle size of 15 mm, and lay them on the lemon slices with a thick...
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