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

Pending Publication Date: 2018-05-29
漳州红点商务咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, seabuckthorn juice drinks do not have an advanced production process, and there is no strict control on temperature, humidity and solubility of different ingredients, which makes the final product taste unbalanced, and the taste is not good, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method of hippophae rhamnoides fruit juice yoghourt. The preparation method comprises the following steps of freezing hippophae rhamnoides fruits; immersing the frozen hippophae rhamnoides fruits in fresh keeping liquid; squeezing the hippophae rhamnoides fruits after being immersed in the fresh keeping liquid to obtain hippophae rhamnoides fruit juice and flesh; gasifying the hippophae rhamnoides fruit juice to obtain a gas-liquid mixture, and performing gas-liquid separation on the gas-liquid mixture under the vacuum condition to obtain gasified micromolecule fruit juice granules, wherein the gasified micromolecule fruit juice granules contain aroma components; mashing flesh, performing homogenizing, performing drying and performing grinding to obtain powder; adjusting a heater to 5-10 DEG C, and adding 4-8 parts of lactobacillus plantarum, wherein the heating time is 1-1.5h; adjusting the heater to 15-20 DEG C, and adding 3-5 parts of lactobacillus bulgaricus, wherein the heating time is 2-2.5h; adjusting the heater to 25-30 DEG C, and adding 5-7 parts of streptococcus thermophilus, wherein the heating time is 3-3.5h, so that the yoghourt isobtained; and mixing the hippophae rhamnoides fruit juice with the yoghourt. The preparation method of the hippophae rhamnoides fruit juice yoghourt effectively solves the problems that vitamin C inthe processing course of the hippophae rhamnoides fruits is lost and the hippophae rhamnoides fruits easily cause brown stains; and the hippophae rhamnoides fruit juice is mixed with the yoghourt, sothat the mouth feel is improved, and the juice content is high.

Description

technical field [0001] The invention belongs to a production process of a beverage, in particular to a seabuckthorn juice beverage and a production process thereof. Background technique [0002] Seabuckthorn is a deciduous shrub, which is characterized by drought tolerance, wind and sand resistance, and can survive in saline-alkali land, so it is widely used in water and soil conservation. Seabuckthorn is grown in large quantities in northwest China for desert greening. The content of vitamin C in seabuckthorn fruit is high, known as the king of vitamin C. Seabuckthorn fruit is rich in nutrients and biologically active substances. It has been determined that the fruit contains a variety of vitamins, fatty acids, trace elements, linolein, seabuckthorn brass, superoxide and other active substances and various amino acids needed by the human body. Among them, the content of vitamin C is extremely high. In every 100 grams of fruit juice, the content of vitamin C can reach 825-...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/1307A23C9/133A23C2220/204A23V2400/123A23V2400/169A23V2400/249
Inventor 林少明
Owner 漳州红点商务咨询有限公司
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