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Preparation method of fruit and vegetable enzyme yogurt

A technology of fruit and vegetable enzymes and fruit enzymes, which is applied in the direction of milk preparations, dairy products, and other dairy products, and can solve problems such as mixed tastes, unacceptable, and affecting market prospects

Inactive Publication Date: 2017-08-29
广西宁明百事康生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing fruit and vegetable enzymes are a kind of comprehensive plant enzymes. They are enzyme products obtained by fermenting plant raw materials such as fruits and vegetables. Since the raw materials for their preparation include various fruits and vegetables, and the tastes are mixed, they are not suitable for most people. its market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The invention provides a kind of preparation method of fruit and vegetable enzyme 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 2-4cm opening on the passion fruit peel, and arrange the passion fruit opening facing down on the honey layer;

[0042] Step 3: Cut the lemons into 2-3mm 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 mango longitudinally into mango slices with a thickness of 8 mm, lay them on the lemon slices, and lay them with a thickness of 20 mm. After that, lay a layer of mixed sugar. In parts by weight, the mixed sugar has the following components: white sugar 10 parts, 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 part...

Embodiment 2

[0053] The invention provides a kind of preparation method of fruit and vegetable enzyme 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 2-4cm opening on the passion fruit peel, and arrange the passion fruit 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 10-15mm;

[0057] Step 4. Cut the mango longitudinally into mango slices with a thickness of 10mm, lay them on the lemon slices, and lay them with a thickness of 23mm. Afterwards, lay a layer of mixed sugar. In parts by weight, the mixed sugar has the following components: white sugar 11 parts, 4 parts of brown sugar and 7 parts of rock sugar;

[0058] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into a part...

Embodiment 3

[0067] The invention provides a kind of preparation method of fruit and vegetable enzyme 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 mango longitudinally into mango slices with a thickness of 15 mm, lay them on the lemon s...

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PUM

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Abstract

The invention discloses a preparation method of fruit and vegetable enzyme yogurt. The method comprises the steps of sequentially fermenting and mixing the fruits, such as passion fruit, lemon, mango and cactus, and celery, bitter gourd, common yam rhizome, organic sweet potato powder and shaddock peel for multiple times, extracting nutrients in the fruits and vegetables, and reasonably matching with schizophyllumcommuneh yogurt to prepare antioxidant enzyme yogurt drink with sweet and sour taste. According to the method, exogenous water does not need to be added, and fruit juice, polysaccharide and fructose of the passion fruit are utilized for fermentation treatment, so that the original flavor of the passion fruit is kept. The peel of the passion fruit is nearly red and contains abundant natural pigment ingredients, and the nutrient elements in the fruits, such as the passion fruit, the mango and the cactus and the vegetables are fully decomposed and released through fermentation, crushing and full mixed treatment, so that the obtained antioxidant enzyme yogurt drink mainly has a yogurt taste, has abundant nutrient value and is easy to be accepted by the masses.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of preparation method of fruit and vegetable enzyme yoghurt. Background technique [0002] Enzyme is also called comprehensive active enzyme, which is another term for "enzyme". Enzyme is a product obtained by applying fermentation technology. The raw materials used are all natural plants, fruits, mushrooms, seafood and other ingredients, and are not mixed with other ingredients. Chemical composition, no adverse reactions, and fermentation helps to maintain or improve the nutritional value of fruits and vegetables, rich in vitamins, amino acids, β-carotene, functional oligosaccharides and other ingredients. According to research, there are about 20,000 kinds of enzymes in the human body. Enzymes are indispensable biological reaction catalysts in the body and affect various physiological functions of the body. Therefore, enzymes h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C2240/15
Inventor 张杰
Owner 广西宁明百事康生物工程有限公司
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