Milk-based snack rich in mango peel dietary fiber and preparation method thereof

Abstract

The invention discloses a milk-based snack rich in mango peel dietary fiber and a preparation method thereof. The operation of the method is as follows: mango peel is made into mango peel pulp, and then fermented with microorganisms to obtain a mango peel fermentation liquid, and the mango peel fermentation liquid is mixed with fresh mango peel The fermented yoghurt is mixed and homogeneous, cooked after refrigeration, and freeze-dried to obtain the dairy-based snack. In the present invention, mango peels are fermented to prepare milk-based snacks, wherein the mango peel has a relatively high content of active ingredients such as dietary fiber, polyphenols, and pectin. Good, good viscosity and water holding capacity; at the same time, the use of freeze-drying technology not only retains the nutritional and active ingredients of the product, but also prolongs the shelf life of the product. It has the effects of improving intestinal flora imbalance and anti-oxidation, and is suitable for people with constipation and obesity.

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...

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 pulverized, and made into powder together with mango pulp, and then added with water Blended into mango juice and then mixed with milk to prepare a new type of lactic acid bacteria drink that integrates the health functions of mango juice and yogurt. However, because the drink contains mango peel, it has a sour taste and poor taste, and the diet in the peel Fiber utilization is low

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