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Purple sweet potato and tartary buckwheat composited fermented milk and preparation method thereof

A technology of compound fermentation and tartary buckwheat, applied in dairy products, milk preparations, applications, etc., can solve the problems of poor taste and lack of chewing taste, etc., and achieve the effect of delicate and not rough taste and unique flavor

Inactive Publication Date: 2019-02-26
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, fruit juice or jam and other auxiliary materials are mixed and fermented in the market or added directly after fermentation to make fruit-flavored yogurt to expand its edible effect, but it often lacks chewing texture when eating, and the eating taste is not good

Method used

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  • Purple sweet potato and tartary buckwheat composited fermented milk and preparation method thereof
  • Purple sweet potato and tartary buckwheat composited fermented milk and preparation method thereof
  • Purple sweet potato and tartary buckwheat composited fermented milk and preparation method thereof

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preparation example Construction

[0035] The present invention further proposes a method for preparing the above-mentioned purple sweet potato and buckwheat compound fermented milk. By adding tartary buckwheat particles, the fermented milk is rich in the chewing mouthfeel of grains, and at the same time, the purple sweet potato extract is used as a fermentation enhancer. And through the addition of the tartary buckwheat particles, the amount of purple sweet potato extract and the screening of fermentation process parameters, the taste of fermented milk can be improved, and the problem of rough taste of fermented milk caused by the addition of the tartary buckwheat particles can be avoided. figure 1 Shown is an embodiment of the preparation method of the purple sweet potato tartary buckwheat compound fermented milk provided by the present invention. see figure 1 , in the present embodiment, the preparation method of the purple sweet potato tartary buckwheat compound fermented milk comprises the following steps:...

Embodiment 1

[0052] (1) Take fresh purple sweet potato, wash and peel it, cut it into pieces, then put it into a blender and add an aqueous solution of ethanol, turn on the mixer and smash the mixture of purple sweet potato pieces and aqueous solution of ethanol (the volume ratio of ethanol to water is 10:90) into a homogenate, then perform membrane separation on the homogenate and collect the supernatant, and freeze-dry the supernatant until it is powdery to obtain a purple sweet potato extract freeze-dried powder for subsequent use;

[0053] (2) the tartary buckwheat is passed through a 100-mesh sieve after being mechanically pulverized to obtain tartary buckwheat particles for subsequent use;

[0054] (3) Take 100g of pure water, add 12g of whole milk powder and 7g of white granulated sugar into the pure water to prepare a full-fat emulsion, put it into a homogenizer with a temperature set at 4°C and a pressure of 20MPa for 10 minutes, and then The homogenized full-fat emulsion was ster...

Embodiment 2

[0057] (1) Take fresh purple sweet potato, wash and peel it, cut it into pieces, then put it into a blender and add an aqueous solution of ethanol, turn on the mixer and smash the mixture of purple sweet potato pieces and aqueous solution of ethanol (the volume ratio of ethanol to water is 10:90) into a homogenate, then perform membrane separation on the homogenate and collect the supernatant, and freeze-dry the supernatant until it is powdery to obtain a purple sweet potato extract freeze-dried powder for subsequent use;

[0058] (2) the tartary buckwheat is passed through a 200-mesh sieve after being mechanically pulverized to obtain tartary buckwheat particles for subsequent use;

[0059] (3) Take 100g of pure water, add 12g of whole milk powder and 8g of white granulated sugar into the pure water to prepare a full-fat emulsion, put it into a homogenizer with a temperature set at 4°C and a pressure of 20MPa for 10 minutes, and then The homogenized full-fat emulsion was ster...

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Abstract

The invention discloses purple sweet potato and tartary buckwheat composited fermented milk and a preparation method thereof. The purple sweet potato and tartary buckwheat composited fermented milk comprises the following raw material components in parts by mass: 15-23 parts of a purple sweet potato extract, 4-10 parts of tartary buckwheat particles, 10-14 parts of whole milk powder, 7-9 parts ofa sweetening agent, 95-105 parts of water and 0.0055-0.006 part of a fermenting agent. According to the purple sweet potato and tartary buckwheat composited fermented milk, the purple sweet potato extract, the tartary buckwheat particles, the whole milk powder, the sweetening agent, water and the fermenting agent are used as the raw materials for preparing the composited fermented milk; the purplesweet potato extract is used as a fermentation reinforcing agent and is recombined with the tartary buckwheat particles for fermenting, so that the taste is unique; the purple sweet potato and tartary buckwheat composited fermented milk integrates colors and tastes of purple sweet potato and tartary buckwheat and is rich in chewing feeling of grain and delicate in editable taste.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a purple sweet potato tartary buckwheat compound fermented milk and a preparation method thereof. Background technique [0002] Fermented dairy products are favored by consumers because of their unique taste. With the improvement of quality of life, people's food demand has risen from the initial sensory attributes to the level of nutrition and health care. Therefore, it is one of the mainstream research and development of dairy products today. It is to improve the nutritional value and health care function. [0003] At present, in the market, fruit juice or jam and other auxiliary materials are mixed and fermented or directly added after fermentation to form fruit-flavored yoghurt to expand its edible efficacy, but it often lacks chewing texture when eating, and the eating taste is not good. Contents of the invention [0004] The main purpose of the present i...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23C9/133
CPCA23C9/1238A23C9/1307A23C9/133
Inventor 蔡杰
Owner WUHAN POLYTECHNIC UNIVERSITY
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