Preparation method of hippophae rhamnoides fruit juice yoghourt
A technology of seabuckthorn juice and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problem of unbalanced taste and bad taste of the final product without strict control of temperature, humidity and solubility of different ingredients To achieve the effect of improving taste, high juice content and long shelf life
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Embodiment 1
[0034] The present embodiment proposes a kind of preparation method of seabuckthorn juice yoghurt, and the steps comprise:
[0035] 1) Select seabuckthorn fruits with a maturity of 70%, put the washed seabuckthorn fruits into a refrigerator at a temperature of -5°C, and refrigerate for 20 hours;
[0036] 2) Take out the seabuckthorn fruit and place it at room temperature for 5 hours;
[0037] 3) Put the seabuckthorn fruit into the refrigerator again, the temperature is 8°C, and the refrigerator time is 5 days;
[0038] 4) Configure fresh-keeping solution
[0039] The ratio of the preservation solution is: glucose oxidase: 0.01% w / v, ascorbic acid: 0.03% w / v and methyl jasmonate: 0.188% w / v;
[0040] 5) Soak the seabuckthorn fruit in the preservation solution for 2 minutes;
[0041] 6) After the seabuckthorn fruit is crushed, it is squeezed and the pulp and seabuckthorn pulp are separated by centrifugation;
[0042] 7) Gasify seabuckthorn pulp to obtain a gas-liquid mixture...
Embodiment 2
[0057] The present embodiment proposes a kind of preparation method of seabuckthorn juice yoghurt, and the steps comprise:
[0058] 1) Select seabuckthorn fruits with a maturity of 90%, put the washed seabuckthorn fruits into a refrigerator at a temperature of 0°C, and refrigerate for 20 to 24 hours;
[0059] 2) Take out the seabuckthorn fruit and place it at room temperature for 6 hours;
[0060] 3) Put the seabuckthorn fruit into the refrigerator again, the temperature is 10°C, and the refrigerator time is 8 days;
[0061] 4) Configure fresh-keeping solution
[0062]The ratio of the preservation solution is: glucose oxidase: 0.08% w / v, ascorbic acid: 0.12% w / v and methyl jasmonate: 0.200% w / v;
[0063] 5) Soak the seabuckthorn fruit in the preservation solution for 5 minutes;
[0064] 6) After the seabuckthorn fruit is crushed, it is squeezed and the pulp and seabuckthorn pulp are separated by centrifugation;
[0065] 7) Gasify seabuckthorn pulp to obtain a gas-liquid mi...
Embodiment 3
[0080] The present embodiment proposes a kind of preparation method of seabuckthorn juice yoghurt, and the steps comprise:
[0081] 1) Select seabuckthorn fruits with a maturity of 80%, put the washed seabuckthorn fruits into a refrigerator at a temperature of -1°C, and refrigerate for 22 hours;
[0082] 2) Take out the seabuckthorn fruit and place it at room temperature for 5.5 hours;
[0083] 3) Put the seabuckthorn fruit into the refrigerator again, the temperature is 9°C, and the refrigeration time is 6 days;
[0084] 4) Configure fresh-keeping solution
[0085] The ratio of the preservation solution is: glucose oxidase: 0.03% w / v, ascorbic acid: 0.06% w / v and methyl jasmonate: 0.190% w / v;
[0086] 5) Soak the seabuckthorn fruit in the preservation solution for 3 minutes;
[0087] 6) After the seabuckthorn fruit is crushed, it is squeezed and the pulp and seabuckthorn pulp are separated by centrifugation;
[0088] 7) Gasify seabuckthorn pulp to obtain a gas-liquid mixt...
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