Clausena lansium dietary fiber yogurt and preparation method thereof

The technology of dietary fiber and dietary fiber powder is applied in the directions of bacteria, milk preparations, dairy products and the like used in food preparation, and can solve the problems of destroying the medicinal value of yellow peel fruit, decreasing the content of flavonoids, poor flavor and taste, etc. Achieve the effect of improving product quality, flavor assurance, and retaining nutritional value

Inactive Publication Date: 2019-01-11
HAINAN TROPICAL OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] When fermenting fresh yellow-skin fruit pulp and milk, because the yogurt needs to be fermented at a certain temperature for a long time, after the yogurt is fermented, it will have the unique sour smell of yellow-sk

Method used

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  • Clausena lansium dietary fiber yogurt and preparation method thereof
  • Clausena lansium dietary fiber yogurt and preparation method thereof
  • Clausena lansium dietary fiber yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: The preparation method of the present invention

[0033] The yellow peel fruit is cleaned and removed, the peel and the flesh are separated, the yellow peel peel is frozen in a refrigerator at -80℃ for 48 hours, then vacuum freeze-dried, crushed, and passed through a 150-mesh sieve to obtain yellow peel dietary fiber powder; Separate the produced yellow peel pulp residue from the yellow peel juice and freeze them in a refrigerator at -80°C for 48 hours, then perform vacuum freeze-drying, crush, and pass through a 150-mesh sieve to obtain yellow peel pulp residue dietary fiber powder and yellow peel juice powder;

[0034] Waffle fruit peel dietary fiber powder and Waffle fruit pulp residue dietary fiber powder and Waffle fruit juice powder are sterilized by ultraviolet rays, preferably 260w, 15 minutes; milk raw materials are sterilized at 95°C±5°C for 10 minutes, cooled to room temperature for later use ;

[0035] Preparation of yellow-skin dietary fiber yogurt: ad...

Embodiment 2

[0037] Example 2: The preparation method of the present invention

[0038] The yellow peel fruit is cleaned and removed, the peel and the flesh are separated, the yellow peel peel is frozen in a refrigerator at -80℃ for 48 hours, then vacuum freeze-dried, crushed, and passed through a 150-mesh sieve to obtain yellow peel dietary fiber powder; Separate the produced yellow peel pulp residue from the yellow peel juice and freeze them in a refrigerator at -80°C for 48 hours, then perform vacuum freeze-drying, crush, and pass through a 150-mesh sieve to obtain yellow peel pulp residue dietary fiber powder and yellow peel juice powder;

[0039] Waffle fruit peel dietary fiber powder and Waffle fruit pulp residue dietary fiber powder and Waffle fruit juice powder are sterilized by ultraviolet rays, preferably 260w, 15 minutes; milk raw materials are sterilized at 95°C±5°C for 10 minutes, cooled to room temperature for later use ;

[0040] Preparation of yellow-skin dietary fiber yogurt: ad...

Embodiment 3

[0042] Example 3: The preparation method of the present invention

[0043] The yellow peel fruit is cleaned and removed, the peel and the flesh are separated, the yellow peel peel is frozen in a refrigerator at -80℃ for 48 hours, then vacuum freeze-dried, crushed, and passed through a 150-mesh sieve to obtain yellow peel dietary fiber powder; Separate the produced yellow peel pulp residue from the yellow peel juice and freeze them in a refrigerator at -80°C for 48 hours, then perform vacuum freeze-drying, crush, and pass through a 150-mesh sieve to obtain yellow peel pulp residue dietary fiber powder and yellow peel juice powder;

[0044] Waffle fruit peel dietary fiber powder and Waffle fruit pulp residue dietary fiber powder and Waffle fruit juice powder are sterilized by ultraviolet rays, preferably 260w, 15 minutes; milk raw materials are sterilized at 95°C±5°C for 10 minutes, cooled to room temperature for later use ;

[0045] Preparation of yellow-skin dietary fiber yogurt: ad...

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Abstract

The invention relates to the technical field of food processing and discloses clausena lansium dietary fiber yogurt and a preparation method thereof. The preparation method comprises the following steps: separating peel and pulp of clausena lansium fruits, carrying out vacuum freeze drying on the clausena lansium peel, and crushing, so as to obtain clausena lansium dietary fiber powder; crushing the clausena lansium pulp, squeezing juice, separating pulp residue and fruit juice, respectively carrying out vacuum freeze drying, and crushing, so as to obtain pulp residue and fruit juice powder; mixing the fruit juice powder, milk and fermentation strain for fermentation, so as to obtain mixed fermentation base liquid; mixing peel dietary fiber powder, pulp residue dietary fiber powder and milk, and mixing the mixture with the mixed fermentation base liquid for fermentation, so as to obtain the clausena lansium dietary fiber yogurt. Three types of clausena lansium fruit powder can be prepared through vacuum freeze drying on the peel, pulp residue and fruit juice of the clausena lansium fruits and can be processed by virtue of a two-step fermentation method, so that the flavor of the clausena lansium dietary fiber yogurt is guaranteed, and the nutritional value of the clausena lansium fruits is effectively preserved.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a yellow skin dietary fiber yogurt and a preparation method thereof. Background technique [0002] Wampee, a plant of the genus Clausena of the Rutaceae family, is a characteristic fruit of the south and has the value of medicine and food. Wampee fruits are rich in nutrients, containing a variety of amino acids, vitamins, and trace elements. As the old saying goes, "Hungry on lychee and full of yellow peel", so yellow peel can promote digestion. Wampee fruit has the effects of promoting qi, eliminating food and resolving phlegm, and has certain effects on food accumulation, colic, cough and other diseases. The yellow peel can diuresis and reduce swelling. The yellow peel amides contained in the yellow peel can protect the liver, resist Alzheimer's disease and resist lipid oxidation. Wampee coumarin has a certain effect of lowering blood sugar and blood lipid. [0003] The ma...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/133
CPCA23C9/1234A23C9/1238A23C9/133A23V2400/123A23V2400/113A23V2400/249
Inventor 文攀裴志胜薛长风徐云升朱婷婷杨波
Owner HAINAN TROPICAL OCEAN UNIV
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