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Pepino-melon buffalo-milk sour milk and preparation method thereof

A technology of buffalo milk and ginseng, which is applied in the directions of dairy products, milk preparations, bacteria used in food preparation, etc., to achieve the effect of good effect, smooth and delicate taste, and improvement of intestinal micro-ecological environment

Inactive Publication Date: 2018-12-07
孙香梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently there is no ginseng fruit buffalo yoghurt product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The ginseng fruit buffalo milk yogurt is made of the following raw materials in parts by weight: 10 parts of ginseng fruit juice, 3 parts of white sugar, 80 parts of buffalo milk, and 7 parts of yogurt starter.

[0031] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0032] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M2015699, which is isolated from fresh buffalo milk.

[0033] The above-mentioned preparation method for preparing ginseng fruit buffalo milk yogurt, said method comprises the following steps:

[0034] (1) Take each raw material composition by mass parts;

[0035] (2) Preparation of ginseng fruit juice: pick fresh ginseng fruit, wash and cut into cubes, add to boiling water with the same mass ratio as ginseng fruit and scald for 2 minutes, then take out the g...

Embodiment 2

[0040] The ginseng fruit buffalo milk yogurt is made of the following raw materials in parts by weight: 20 parts of ginseng fruit juice, 3-7 parts of white sugar, 150 parts of buffalo milk, and 10 parts of yogurt starter.

[0041] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0042] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, and the preservation number is CCTCC NO: M 2015699, which is isolated from fresh buffalo milk.

[0043] The above-mentioned preparation method for preparing ginseng fruit buffalo milk yogurt, said method comprises the following steps:

[0044] (1) Take each raw material composition by mass parts;

[0045] (2) Preparation of ginseng fruit juice: pick fresh ginseng fruit, wash and cut into cubes, add boiling water with the same mass ratio as ginseng fruit and scald for 3 minutes, then take out the...

Embodiment 3

[0050] The ginseng fruit buffalo milk yogurt is made of the following raw materials in parts by weight: 15 parts of ginseng fruit juice, 3-7 parts of white sugar, 110 parts of buffalo milk, and 8 parts of yogurt starter.

[0051] The yogurt starter is composed of Lactobacillus delbrueckii, Streptococcus thermophilus, Bifidobacterium pseudolongum and Lactobacillus plantarum in a mass ratio of 2:1:1:1.

[0052] The above-mentioned Lactobacillus plantarum is Lactobacillus plantarum 12#, the preservation number is CCTCC NO: M 2015699, and it is isolated from fresh buffalo milk.

[0053] The above-mentioned preparation method for preparing ginseng fruit buffalo milk yogurt, said method comprises the following steps:

[0054] (1) Take each raw material composition by mass parts;

[0055] (2) Preparation of ginseng fruit juice: pick fresh ginseng fruit, wash and cut into cubes, add boiling water with the same mass ratio as ginseng fruit and scald for 2.5 minutes, then take out the g...

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PUM

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Abstract

The invention relates to the technical field of food processing, and specifically relates to pepino-melon buffalo-milk sour milk and a preparation method thereof. The pepino-melon buffalo-milk sour milk is prepared from the following raw materials in parts by weight: 10-20 parts of pepino melon juice, 3-7 parts of white granulated sugar, 80-150 parts of buffalo milk, and 7-10 parts of a sour milkfermentation agent. The sour milk fermentation agent is composed of Lactobacillus delbrueckii subspecies bulgaricus, streptococcus thermophilus, bifidobacterium pseudolongum and lactobacillus plantarum at a mass ratio of 2:1:1:1; and the lactobacillus plantarum is prepared by performing separation on milk of three-variety hybrid buffaloes which are bred by the inventor himself / herself. Thus, macromolecular substances, including proteins, cellulose, pectin and the like, are conversed into small-molecular substances which can be easily absorbed by the human body; moreover, lactose easy for the human body to digest, including lactase and the like, are produced, so that the pepino-melon buffalo-milk sour milk has the functions of resisting cancer, delaying senility, lowering blood pressure, reducing blood glucose, diminishing inflammation, supplementing calcium and beautifying.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to ginseng buffalo milk yoghurt and a preparation method thereof. Background technique [0002] The edible rate of ginseng fruit is more than 95%, and it has the characteristics of low sugar, high protein and rich in multivitamins, amino acids and trace elements. According to laboratory analysis, every 100 grams of mature fresh fruit contains 1.9 grams of protein, which is twice that of cucumbers and tomatoes, and nine times that of pears and Jinshuai apples; the total sugar is 3.1 grams, which is similar to cucumbers and tomatoes, but far lower than that of ducks. Pears and Jinshuai apples; 0.2 grams of crude fat, which is equal to cucumbers and tomatoes; 130 mg of vitamin C. It is 32 times that of pears and apples, 14 times that of cucumbers, and 6.8 times that of tomatoes; 10.25 mg of vitamin B is 8 times that of tomatoes and cucumbers, and 5 times that of apples; Carot...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/169A23V2400/249
Inventor 孙香梅
Owner 孙香梅
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