Lonicera caerulea yogurt

A technology of indigo fruit and yogurt, which is applied in the field of dairy processing, can solve the problems of yogurt that have not yet been discovered, and achieve the effects of improving gastrointestinal function, reasonable nutritional mix, and sweet and sour taste

Inactive Publication Date: 2018-05-29
苏州希尔盖森新材料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, no yoghurt using lentils has been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of indigo fruit yoghurt, comprises the following steps:

[0017] 1) Fruit selection: Select fresh blue indigo fruit with no mildew and rot, consistent maturity and large fruit body.

[0018] 2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0019] 3) Remove the core and remove the stem.

[0020] 4) Beating: Beating with a beater.

[0021] 5) Sterilization: Ultra-high temperature instantaneous sterilization is adopted, at 121° C. for 5 seconds, to obtain the puree of indigo fruit.

[0022] 6) Fermentation of yogurt: set the sugar content of yogurt to 7.5%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentation is 70°T.

[0023] 7) Deploying the puree of the blueberry fruit and yogurt: the ratio of the yogurt to the puree of the untreated blueberry fruit is 92:8, mixed and prepared on-line aseptically.

[0024] 8) Finished product filling: Asept...

Embodiment 2

[0026] A kind of preparation method of indigo fruit yoghurt, comprises the following steps:

[0027] 1) Fruit selection: Select fresh blue indigo fruit with no mildew and rot, consistent maturity and large fruit body.

[0028] 2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0029] 3) Remove the core and remove the stem.

[0030] 4) Beating: Beating with a beater.

[0031] 5) Sterilization: Ultra-high temperature instant sterilization is adopted, at 122° C. for 5 seconds, to obtain the puree of indigo fruit.

[0032] 6) Fermentation of yogurt: set the sugar content of yogurt to 7.5%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentation is 70°T.

[0033] 7) Deploying the puree of blueberry fruit and yogurt: the ratio of yogurt and untreated blueberry fruit puree is 90:10, mixed and prepared on-line aseptically.

[0034] 8) Finished product filling: Aseptic filling of prepared ...

Embodiment 3

[0036] A kind of preparation method of indigo fruit yoghurt, comprises the following steps:

[0037] 1) Fruit selection: Select fresh blue indigo fruit with no mildew and rot, consistent maturity and large fruit body.

[0038] 2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0039] 3) Remove the core and remove the stem.

[0040] 4) Beating: Beating with a beater.

[0041] 5) Sterilization: use ultra-high temperature instantaneous sterilization at 120° C. for 5 seconds to obtain the blue indigo fruit puree.

[0042] 6) Yogurt fermentation: set the sugar content of yogurt to 8.0%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentation is 70°T.

[0043] 7) Deploying the puree of blueberry fruit and yogurt: the ratio of yogurt and untreated blueberry fruit puree is 96:4, mixed and prepared on-line aseptically.

[0044] 8) Finished product filling: Aseptic filling of prepared produ...

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PUM

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Abstract

The invention discloses lonicera caerulea yogurt; a primary pulp of lonicera caerulea is added to yogurt. The lonicera caerulea yogurt not only preserves all nutritional ingredients, especially anthocyanins, of the lonicera caerulea, and meanwhile, precipitates are not produced in the yogurt. The proportion of the yogurt to the lonicera caerulea is moderate, the taste is delicious with slight sweetness and sour, and the lonicera caerulea yogurt contains a variety of amino acids and vitamin C and is reasonable in nutrition collocation.

Description

technical field [0001] The invention relates to the technical field of dairy processing. More specifically, it relates to a blueberry yoghurt. Background technique [0002] Blue indigo fruit, also known as goat's milk, black blind fruit, mountain eggplant fruit, blue fruit, belongs to Lonicera family, Lonicera genus. Perennial deciduous small shrub, the fruit is berries, and the juice is bright deep rose color. It is mainly distributed in the Changbai Mountains in Jilin Province and the Daxingan Mountains in Heilongjiang Province. In addition, it is distributed in the Far East of Russia, Japan and North Korea. Anthocyanins in blue indigo fruit are pure natural anti-aging nutritional supplements. Studies have proved that they are the most effective antioxidants found by humans today. Its antioxidant properties are fifty times higher than vitamin E and two hundred times higher than vitamin C. times. Therefore, no yoghurt using indigo fruit has been found. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 胡伟赵静
Owner 苏州希尔盖森新材料有限公司
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