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Fig-flavored yoghurt and preparation method thereof

A technology of figs and fig juice, applied in the direction of milk preparations, bacteria and dairy products used in food preparation, can solve problems such as unpleasant "fermentation", and achieve the effect of mellow taste, strong stability and pure taste

Inactive Publication Date: 2019-04-19
四川久润泰科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is worth noting that if the fermentation period of fruits and vegetables is too long, it will produce some unpleasant "fermentation"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take by weighing each raw material according to the corresponding embodiment 1 data of table 1

[0035] A fig-flavored yogurt

[0036] (1) Preparation of fig juice: select fresh figs without pests and rot, wash the surface with warm water in a water purifier until the surface is clean and free of impurities, and then use a colloid mill to refine the pulp to obtain a fig slurry, and add β- For cyclodextrin, stir and mix at a speed of 300 rpm / min, and then sonicate in a water bath at 35°C for 20 minutes. Add mixed enzymes at the same temperature, stir and enzymatically hydrolyze for 24 hours, then centrifuge the enzymatic hydrolyzate, take the supernatant, and then filter the supernatant through diatomaceous earth and a 0.1 μm membrane to obtain fig juice.

[0037] (2) Preparation of fig extract: take the freeze-dried fig of the above weight according to the formula, and grind it (particle size < 60 mesh) to obtain fig powder for later use. In a water bath at 35°C, mix ...

Embodiment 2

[0044] Take each raw and auxiliary material by the corresponding embodiment 2 data of table 1

[0045] A fig-flavored yogurt

[0046] (1) Preparation of fig juice: select fresh figs without pests and rot, wash the surface with warm water in a water purifier until the surface is clean and free of impurities, and then use a colloid mill to refine the pulp to obtain a fig slurry, and add β- For cyclodextrin, stir and mix at a rotational speed of 350rpm / min, and then sonicate in a water bath at 40°C for 20min. Add mixed enzymes at the same temperature, stir and enzymatically hydrolyze for 24 hours, then centrifuge the enzymatic hydrolyzate, take the supernatant, and then filter the supernatant through diatomaceous earth and a 0.1 μm membrane to obtain fig juice.

[0047] (2) Preparation of fig extract: take the freeze-dried fig of the above weight according to the formula, and grind it (particle size < 60 mesh) to obtain fig powder for later use. In a water bath at 37°C, mix fig...

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PUM

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Abstract

The invention discloses fig-flavored yoghurt. Fig juice is made of fresh figs, then freeze-dried fig powder, 95% edible alcohol and a complex enzyme are mixed, ultrasonic enzymolysis is carried out onthe mixture, after centrifugation, a supernatant is concentrated to 10%-15% of the original volume to obtain a fig extract, the extract is added into the juice to be stirred and mixed, and sterilization is carried out to obtain a raw material solution. The raw material solution is added into reconstituted milk to be mixed, active compound lactobacillus is inoculated, low-frequency fermentation, cooling and post-ripening and filling are carried out, and the fig-flavored yoghurt can be obtained. The fig-flavored yoghurt has the advantages that the texture and taste of the product are better, the strong milk flavor and the special flavor of the figs go nicely with each other, the taste is mellow and thick, the nutrition is rich, a compound stabilizer obtained through repeated experiments solves the problem that a small part of to-be-hydrolyzed macromolecular substances easily affect the stability of protein in dairy products so that the yoghurt can always keep a system stable in the shelf life and has a huge market prospect.

Description

technical field [0001] The invention relates to the field of nutritious food, in particular to a fig-flavored yoghurt and a preparation method thereof. Background technique [0002] Fig( Ficus carica L.) is a flowering plant belonging to the Moraceae family and one of the earliest cultivated fruit trees worldwide. Fresh figs are a delicious and nutritious fruit, rich in soluble dietary fiber, trace minerals, antioxidant polyphenols, sugars, organic acids and more than 17 kinds of amino acids, which have antioxidant properties, inhibit cancer cell growth, and control blood sugar , Lower cholesterol and other effects, it is a health fruit with both medicine and food. Although figs are rich in a variety of active ingredients, the cell walls of plant cells are composed of cellulose, hemicellulose, etc., and their structures are dense. It is difficult for the human body to absorb the nutrients in figs only by eating fresh fruits, and the bioavailability is low. Furthermore, fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C9/127
CPCA23C9/1275A23C9/13A23C9/1307A23C9/1315A23C9/1322A23C9/133A23V2400/123A23V2400/113A23V2400/169
Inventor 何进
Owner 四川久润泰科技有限公司
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