Dairy-based snack rich in mango peel dietary fibers and preparation method of dairy-based snack

A dietary fiber and mango peel technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of low utilization rate of dietary fiber, pollute the environment, waste resources, etc., and achieve good viscosity and water holding capacity, good taste, The effect of increasing shelf life

Active Publication Date: 2019-01-04
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mango peels are often discarded as leftovers during processing, which not only wastes resources but also pollutes the environment.
[0004] The Chinese patent application with the application number CN201711190636.7 discloses a processing method of mango freeze-dried powder for lactic acid bacteria beverage accessories. In this invention, the mango skin/core is ultrafinely pu

Method used

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  • Dairy-based snack rich in mango peel dietary fibers and preparation method of dairy-based snack
  • Dairy-based snack rich in mango peel dietary fibers and preparation method of dairy-based snack
  • Dairy-based snack rich in mango peel dietary fibers and preparation method of dairy-based snack

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 fermentation strain activation and domestication

[0030] Strains: Bifidobacterium adolescentis CICC 6176, Bifidobacterium animolis CICC 6165, Lactobacillus CICC 6091, Bifidobacterium bifidum CICC 6168, Bifidobacterium breve Bifidobacterium breve CICC 6181, Bifidobacterium infantis CICC 6069, Bifidobacterium longum CICC 6186, Lactobacillus plantarum CICC6002, Lactobacillus casei CICC 6065, fermentation Lactobacillus fermentium CICC 6233, Lactobacillus helveticus CICC 6064, Lactobacillus johnsonii CICC 6084, Lactobacillus paracasei CICC6227, Lactobacillus reuteri CICC 6226 , Lactobacillus rhamnosus (Lactobacillus rhamnosus) CICC 6001, Lactobacillus salivarius (Lactobacillus salivarius) CICC23174

[0031](1) Strain activation Dissolve the lyophilized powder of the strain with 0.2 mL of sterile water. The strains were inoculated into two 10mL sterile MRS broth medium, vortexed and cultured in a constant temperature incubator at 37°C for 24 hours; The first-...

Embodiment 2

[0039] Embodiment 2 fermentation method prepares mango peel dietary fiber

[0040] Operation points:

[0041] (1) Crushing with a beater: use a fruit and vegetable grinder to add water to beat, so that the mango peel is fully pulverized;

[0042] (2) Colloidal grinding: Utilize 80-120 mesh colloidal grinding for beating for 5 minutes per kilogram;

[0043] (3) Sterilization: adopt ultra-high pressure sterilization method, 500MPa pressure sterilization for 20min; process route such as figure 1 shown.

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Abstract

The invention discloses a dairy-based snack rich in mango peel dietary fibers and a preparation method of the dairy-based snack. The method includes the steps: preparing mango peel paste from mango peel; fermenting the mango peel paste by microorganisms to obtain mango peel fermentation liquid; uniformly mixing the mango peel fermentation liquid and fermented sour milk; refrigerating mixture; drying the mixture in a cooked and frozen manner to obtain the dairy-based snack. According to the dairy-based snack, the mango peel is fermented, the dairy-based snack is prepared in a fermented manner,the mango peel has high content of effective components such as dietary fibers, polyphenol and pectin, the dairy-based snack has sour milk and mango flavors and is rich in probiotics, good in taste and better in viscosity and water-holding power, nutritive active components of the snack are retained, and the quality guarantee period of the snack is prolonged. The dairy-based snack has the functions of improving intestinal flora disorder, resisting oxidation and the like and is suitable for constipation and obesity crowds.

Description

technical field [0001] The invention relates to the technical field of milk-based snacks, in particular to a milk-based snack rich in mango peel dietary fiber and a preparation method thereof. Background technique [0002] Dietary fiber is naturally present in plants and closely combined with the cell wall. It is a general term for carbohydrates and lignin, and is divided into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). The researchers proposed the concept of "dietary fiber-phenolic compounds (DF-PC)", which is a natural functional ingredient for delivering polyphenolic compounds in the body. Controlling blood sugar, lowering blood fat, lowering cholesterol, preventing cardiovascular disease and preventing colon cancer and other physiological functions, it is the seventh largest nutritional factor for human beings. The survey of American consumers' intake willingness shows that 60% of consumers have the strongest willingness to consume fiber, ranking seco...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/123
CPCA23C9/123A23C9/133
Inventor 田洋盛军赵存朝陶亮
Owner YUNNAN AGRICULTURAL UNIVERSITY
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