Anthocyan-enriched low-fat red pitaya yoghourt and making method thereof

A technology of red dragon fruit and anthocyanins, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor stability, easy degradation, instability, etc., achieve reduced oxidation, good activity, and reduced oxygen entry Effect

Inactive Publication Date: 2018-04-13
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Anthocyanins are a kind of natural food pigments that widely exist in nature. Anthocyanins in food are very sensitive to processing conditions such as temperature, pH value, and metal ions. Under high temperature conditions, anthocyanins have poor stability and are easy to degrade
However, it has good stability in acidic conditions, but is unstable and easy to degrade in neutral conditions.

Method used

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  • Anthocyan-enriched low-fat red pitaya yoghourt and making method thereof

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Embodiment Construction

[0038] A low-fat red dragon fruit yogurt rich in anthocyanins, which is made of the following components and their weight percentages:

[0039] Skimmed milk powder 10-16%, white sugar 7-12%, red dragon fruit juice 5-30%, drinking water 70-95%, fermented bacteria 0.1-0.2%,

[0040] The preparation method comprises the following steps:

[0041] 1) Making fruit juice: take ripe red dragon fruit with no mildew or soft rot, peel the skin, cut the pulp into 1-2cm pieces, put it into a cooking machine for beating, filter the pulp with 120-mesh gauze to get the juice, and put the filtrate at high speed Refrigerated centrifuge under 4000r / min rotating speed, centrifugal 15min, obtains clarification dark rose red dragon fruit juice;

[0042] 2) Prepare fermented liquid: prepare skimmed milk powder: solution (75% pure water and 25% fruit juice) to make a milk solution with a mass fraction of 13%, heat it until the temperature reaches 55°C, add 8% white sugar to make it completely dissol...

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Abstract

The invention discloses a processing method of anthocyan-enriched low-fat red pitaya yoghourt. The processing method comprises the following steps of firstly making fruit juice, preparing fermentationliquor, performing homogenization, performing vacuum degassing, sterilizing the fermentation liquor, performing inoculation with strains, performing subpacking, and finally, performing fermentation so as to obtain finished products. The formula of the anthocyan-enriched low-fat red pitaya yoghourt comprises the following raw materials in proportion: 10-16% of nonfat dry milk powder, 7-12% of white granulated sugar, 5-30% of red pitaya juice, 70-95% of drinking water and 0.1-0.2% of direct vat set. The anthocyan-enriched low-fat red pitaya yoghourt disclosed by the invention is free from any thickening agents, uniform in solidification, fine and smooth in tissue, bright in color, rich in mouth feel, free from whey separation and good in stability, and the beneficial component namely anthocyan contained in the anthocyan-enriched low-fat red pitaya yoghourt has good health-care effects of resisting oxidation, preventing ageing, softening blood vessels, protecting vision and the like.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to low-fat red pitaya yogurt rich in anthocyanins and a preparation method thereof. Background technique [0002] As early as 200 BC, people in India, Egypt and ancient Greece had mastered the manual method of making yogurt. Yogurt is a product with unique flavor and rich nutritional value made from raw milk or milk powder, sterilized, inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus and fermented. The fermented yogurt is more nutritious and easier to be absorbed by the body. After the fermentation of lactic acid bacteria, lactose is degraded into galactose, which eliminates the symptoms of lactose intolerance; after the fat is degraded, the fatty acid content increases; the protein in the milk becomes fine milk particles, and the milk protein is degraded by the protease in the lactic acid bacteria It becomes small peptides and amino acids, which doubles the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/127A23C9/1307
Inventor 陶志杰王改玲饶钰谢望余欢姚芳
Owner BENGBU COLLEGE
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