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Method for pretreating strawberry components for strawberry flavor normal-temperature yoghurt

A pretreatment and strawberry technology, applied in the direction of food ingredients, food ingredients functions, chemical instruments and methods, etc., can solve the problems of strawberry nutritional value loss, process inconsistency, process processing difficulties, etc., to ensure natural health and increase nutrition The effect of simple ingredients and process flow

Inactive Publication Date: 2017-08-18
BENGBU HEPING DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous improvement of people's living standards, people's demand for the taste of yogurt is also increasing. Various flavored yogurts have appeared on the market, and the most popular one is fruit-flavored yogurt. In the actual processing of these yogurts, The process is not uniform, especially the processing and preparation of strawberry-flavored yogurt. Since strawberries are seasonal fruits, it is impossible to guarantee the supply of relatively fresh products all year round, and because the process of strawberry and yogurt is relatively difficult to process, the actual processing In the process, the actual nutritional value of strawberries will be lost, so pre-treatment of strawberries is an extremely important link at present

Method used

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  • Method for pretreating strawberry components for strawberry flavor normal-temperature yoghurt
  • Method for pretreating strawberry components for strawberry flavor normal-temperature yoghurt

Examples

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Embodiment 1

[0033] A method for pretreatment of strawberry components of strawberry-flavored normal-temperature yoghurt, comprising the following steps:

[0034] 1) Take fresh strawberries, preferably within 20 hours after picking, and then sort and collect the nine mature ones for later use;

[0035] 2) After sorting the strawberries collected above, remove the rotten and deteriorated, mechanically damaged and abnormal parts, and then remove the roots of the qualified products after sorting, and then put them all into the soaking tank, and mix them with soaking cleaning solution for preliminary cleaning. Soak for 25 minutes, and when soaking, control the temperature of the soaking cleaning solution to 30°C;

[0036] The above-mentioned soaking cleaning solution is prepared by mixing the following raw materials: 5 parts of Sapindus chinensis extract, 4 parts of lemon active enzyme, 7 parts of Coptis rhizome concentrate, 3 parts of Tribulus terrestris concentrate, 4 parts of tea saponin, 4...

Embodiment 2

[0056] A method for pretreatment of strawberry components of strawberry-flavored normal-temperature yoghurt, comprising the following steps:

[0057] 1) Take fresh strawberries, preferably within 18 hours after picking, and then sort and collect the nine mature ones for later use;

[0058] 2) After sorting the strawberries collected above, remove the rotten and deteriorated, mechanically damaged and abnormal parts, and then remove the roots of the qualified products after sorting, and then put them all into the soaking tank, and mix them with soaking cleaning solution for preliminary cleaning. Soak for 15 minutes, and when soaking, control the temperature of the soaking cleaning solution to 25°C;

[0059] The above soaking cleaning solution is prepared by mixing the following raw materials: 3 parts of Sapindus chinensis extract, 2 parts of lemon active enzyme, 5 parts of Coptis chinensis concentrate, 1 part of Tribulus terrestris concentrate, 2 parts of tea saponin, 2 parts of...

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Abstract

The invention discloses a method for pretreating strawberry components for strawberry flavor normal-temperature yoghurt, and relates to the field of technologies for processing non-staple foods. The method includes picking fresh strawberries; cleaning the fresh strawberries; carrying out cleaning solution soaking, alkali soaking and salt treatment on the strawberries; adding viscosity increasing components into raw materials and carrying out viscosity treatment on the raw materials. The method has the advantages that the method includes concise technological processes, the selected auxiliary raw materials are free of toxic or side effects, accordingly, the naturalness and the healthfulness can be guaranteed, and effects of increasing nutritional components can be realized by added minor ingredients; nutrients in the strawberries can be guaranteed against being lost during treatment, accordingly, healthful strawberry components can be obtained and can be used for preparing flavor yoghurt, and actual nutritional components in follow-up yoghurt can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a strawberry component pretreatment method of strawberry-flavored normal-temperature yoghurt. Background technique [0002] Yogurt, yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects, and becomes a nutritional and health product more suitable for human beings. During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small Molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), the fat content in milk is generally 3...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/105A23L5/00A23C9/133C11D1/66C11D3/386C11D3/382C11D3/60
CPCA23C9/133A23V2002/00C11D1/662C11D3/382C11D3/38636A23V2200/30A23V2250/21A23V2200/242A23V2250/54A23V2250/5036A23V2250/5118
Inventor 房宇张根成刘东伟张芸李正
Owner BENGBU HEPING DAIRY
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