Yoghurt with cinnamon and dried orange peel flavors as well as preparation method thereof

A technology of tangerine peel and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., to achieve the effects of multiple flavors, reducing stimulation, and reducing the impact of antibacterial effects

Active Publication Date: 2018-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This may lead to less purchase and consumption of refrigerated fermented yogurt by people with sensitive oral mucosa and spleen and stomach deficiency

Method used

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  • Yoghurt with cinnamon and dried orange peel flavors as well as preparation method thereof
  • Yoghurt with cinnamon and dried orange peel flavors as well as preparation method thereof
  • Yoghurt with cinnamon and dried orange peel flavors as well as preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of fermented yoghurt with cinnamon and tangerine peel flavor, which is composed of the following raw materials (according to 1 kg of yoghurt, that is, the total mass of the total fermentation system is 1 kg, and the following ratios are all mass percentages): 79% of fresh milk; 1% of cinnamon powder; 10.45% of tangerine peel juice %; sugar 6%; Streptococcus thermophilus 1.5%; Lactobacillus bulgaricus 1.5%; sodium carboxymethylcellulose 0.15%; hydroxypropyl distarch phosphate 0.4%.

[0037] This flavor fermented yoghurt preparation method comprises the following steps (see figure 1 ):

[0038] 1) Preparation of raw milk: adding the above-mentioned quantitative sodium carboxymethyl cellulose and the above-mentioned quantitative hydroxypropyl distarch phosphate to fresh milk, and mixing them uniformly to form raw milk;

[0039] 2) Preparation of tangerine peel juice: crush the dried tangerine peel of Jiuzhi, pass through a 20-mesh sieve, put the obtained tangerine ...

Embodiment 2

[0042] A flavored fermented yogurt, which consists of the following raw materials (based on 1kg of yogurt, that is, 1kg of the total fermentation system, the following ratios are all percentages by mass): fresh milk 75.3%; cinnamon powder 2%; tangerine peel juice 13%; sugar 6%; Streptococcus thermophilus 1.5%; Lactobacillus bulgaricus 1.5%; Sodium carboxymethylcellulose 0.2%; Hydroxypropyl distarch phosphate 0.5%.

[0043] The preparation method of this flavor fermented yoghurt comprises the following steps:

[0044] 1) Preparation of raw milk: adding the above-mentioned quantitative sodium carboxymethyl cellulose and the above-mentioned quantitative hydroxypropyl distarch phosphate to fresh milk, and mixing them uniformly to form raw milk;

[0045]2) Preparation of tangerine peel juice: crush the dried tangerine peel of Jiuzhi, pass through a 30-mesh sieve to obtain tangerine peel powder and put it into an ultra-high pressure extraction equipment, add water in a ratio of 1:2 ...

Embodiment 3

[0048] A flavored fermented yogurt, which consists of the following raw materials (according to 1kg of yogurt, that is, 1kg of the total fermentation system, the following ratios are all percentages by mass): 12% of whole milk powder; 1.3% of cinnamon powder; 13% of tangerine peel juice; 8% of sugar Streptococcus thermophilus 2%; Lactobacillus bulgaricus 2%; Sodium carboxymethylcellulose 0.2%; Hydroxypropyl distarch phosphate 0.4%; Water 61.1%.

[0049] 1) Preparation of raw milk: the above-mentioned quantitative whole milk powder and the above-mentioned quantitative water are made into remanufactured milk, the above-mentioned quantitative sodium carboxymethylcellulose and the above-mentioned quantitative hydroxypropyl distarch phosphate are added, and mixed Uniform, forming raw milk

[0050] 2) Preparation of tangerine peel juice: crush the dried tangerine peel of Jiuzhi, pass through a 30-mesh sieve to obtain tangerine peel powder and put it into an ultra-high pressure extra...

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Abstract

The invention provides yoghurt with cinnamon and dried orange peel flavors as well as a preparation method thereof. According to the preparation method, a certain amount of dried orange peel juice andcinnamon powder are added sequentially in the fermentation process of the yoghurt to obtain the yoghurt with cinnamon and dried orange peel flavors.

Description

technical field [0001] The invention belongs to the field of food industry, and in particular relates to yoghurt with cinnamon and tangerine peel flavors and a preparation method thereof. Background technique [0002] Flavored fermented milk is a kind of raw cow (sheep) milk or milk powder as raw material, adding other raw materials, after the sterilization process, adding food additives, nutritional enhancers, fruits and vegetables, Products made from raw materials such as grains. [0003] Simply fermented yogurt is too sour in the mouth and has a poor taste, so other substances need to be added to improve the taste. At present, there are many flavors of yogurt on the market, except for the original flavor, most of the flavors are fruity. Fruit-flavored and fruit-based yogurt is to add fruit juice or flavor additives to yogurt, which can slightly improve the nutritional value of yogurt, but the effect is single and limited; and in the production process of fruit-flavored ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23V2400/123A23V2400/249
Inventor 王娟肖军秀袁根良
Owner SOUTH CHINA UNIV OF TECH
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