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Germinated peanut yoghurt and making method thereof

A technology of germinated peanuts and yogurt, applied in the direction of bacteria, dairy products, milk substitutes, etc. used in food preparation, can solve problems such as source shortage

Inactive Publication Date: 2019-04-16
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some international sources of milk are in short supply, but they are rich in vegetable protein resources such as soybeans and peanuts. At present, some people at home and abroad have studied peanut yoghurt, and its products are used as an additive to make corn muffins, rather than as a separate food. products, and sprouted peanut yogurt has not yet been developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] The preparation of the germinated peanut yoghurt of the present invention adopts the following technological process: the peanuts are screened and then soaked until they germinate, the germinated peanuts are baked and then refined, separated and removed, and then the auxiliary materials are added in order to undergo homogenization, sterilization, cooling, inoculation, and aseptic Filling, fermentation, post-ripening preparation to obtain the finished product.

[0023] The raw materials, instruments, containers and other equipment used in the present invention can be purchased through commercial channels unless otherwise specified.

[0024] Wherein, Lactobacillus bulgaricus was purchased from: Harbin Meihua Biotechnology Co., Ltd.

[0025] Streptococcus thermophilus was purchased from: Harbin Meihua Biotechnology Co., Ltd.

[0026] The preparation method of the germinated peanut yoghurt of the present invention is described as an example below.

Embodiment 1

[0027] Embodiment 1. The preparation method of germinated peanut yoghurt.

[0028] The germinated peanut yoghurt described in this embodiment contains the following ingredients in parts by weight: 100 parts of germinated peanut pulp, 50 parts of milk, 5 parts of white sugar, 2 parts of glucose, 0.04 part of pectin, and 6 parts of yogurt starter. The germinated peanut pulp is prepared by beating germinated peanuts and water according to a solid-liquid ratio of 1:10 (g:mL). The preparation method is as follows:

[0029] 1) Preparation of germinated peanut pulp: Soak the peanuts in water at 20°C for 15 hours and wash them 1-2 times in clean water. The germination temperature is 28°C. Use a plastic mesh container with a flat bottom and a shallow mouth. The thickness of the seeds (that is, peanuts) should not exceed 4 cm. Cover the top with a cloth towel and pour water 2-3 times a day. Water should be poured thoroughly each time to prevent the seeds from overheating. The phenomen...

Embodiment 2

[0033] Example 2. The preparation method of germinated peanut yoghurt.

[0034] The germinated peanut yoghurt described in this embodiment contains the following components by weight: 80 parts of germinated peanut pulp, 40 parts of milk, 4 parts of white sugar, 1 part of glucose, 0.03 part of pectin, and 4 parts of yogurt starter. The germinated peanut pulp is prepared by beating germinated peanuts and water according to a solid-liquid ratio of 1:12 (g:mL). The preparation method is as follows:

[0035] 1) Preparation of germinated peanut pulp: Soak the peanuts in water at 20°C for 20 hours and wash them 1-2 times in clean water. The germination temperature is 25°C. Use a plastic mesh container with a flat bottom and a shallow mouth. The thickness of the seeds (that is, peanuts) should not exceed 4 cm. Cover the top with a cloth towel and pour water 2-3 times a day. Water should be poured thoroughly each time to prevent the seeds from overheating. Rotten phenomenon occurs. ...

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PUM

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Abstract

The invention discloses germinated peanut yoghurt and a making method thereof, and belongs to the technical field of fermentation food. Peanuts are adopted as raw materials of the yoghurt product, thegerminated peanuts are ground into thick pulp to be mixed with milk, white granulated sugar, glucose, pectin and a yogurt starter to be fermented, and then, after-ripening processing is performed toobtain the germinated peanut yoghurt. The germinated peanut yoghurt is applicable to peanut deep processing and yoghurt product developing.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to germinated peanut yogurt and a preparation method thereof. Background technique [0002] With the progress of microbiological research and the development of fermentation technology, the research on yogurt and yogurt products has attracted more and more attention. Attract the greatest attention at home and abroad. [0003] Yogurt has a long history. People in southeastern Europe, South Asia, Egypt and other places have used this food as early as one thousand years ago. In 1900, Metschnikoff (Metschnikoff.E) stated that yogurt can prevent the growth of spoilage bacteria in the intestine and protect People's health, since then yogurt food has been paid more attention to by people, and it has been known as "longevity food", and its products have spread all over Europe, America and all over the world. [0004] Some international sources of milk are in short suppl...

Claims

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Application Information

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IPC IPC(8): A23C11/10
CPCA23C11/106A23V2400/123A23V2400/249
Inventor 王金凤陈俊杰王鑫
Owner HARBIN UNIV OF COMMERCE