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Preparation method of anti-constipation yoghourt jelly

A production method and yogurt technology, which can be used in milk preparations, dairy products, food science, etc., can solve the problem; in 2017, Paulan. Curi and others studied the subtropical persimmon, the spicy taste is not easy to accept, and the nutritional value is not comprehensive. and other problems, to achieve the effect of smooth texture, high safety, and fragrant taste

Inactive Publication Date: 2019-08-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been related jelly research reports at home and abroad. For example, in 2007, Qin Huibin et al. studied the production process of refreshing fresh fruit beer jelly. Its taste is cool and refreshing, but its nutritional value is low; in 2017, Paulan. The impact on the characteristics of fruit juice jelly and developed a yellow persimmon jelly, which has a wide range of raw materials and improves the utilization rate of yellow persimmon, but the nutritional value is not comprehensive; in 2018, Xian Huan et al. Exploration, its beauty and beauty are suitable for women, but the cost of raw materials is relatively high; in 2019, Yang Jun and others explored the development of ginger health jelly, which is novel in theme and has certain health benefits, but its spicy taste is not easy to accept

Method used

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  • Preparation method of anti-constipation yoghourt jelly
  • Preparation method of anti-constipation yoghourt jelly
  • Preparation method of anti-constipation yoghourt jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of anti-constipation yogurt jelly, comprising the following steps:

[0026] (1) Preparation of yogurt: Accurately weigh fresh milk, add white sugar, stir evenly, and filter. After the filtered mixture was sterilized at 65°C for 30 minutes, cooled to 43°C, added an appropriate amount of lactic acid bacteria powder, and fermented at 43°C for 4.5 hours;

[0027] (2) Preparation of coarse sweet potato slurry: select fresh sweet potatoes with no skin damage, wash and dry; cut into pieces and put them in a pot, cook sweet potatoes at 100°C for 25 minutes, take out the skin, pour it and water into the tissue and mash machine until it is pounded into a relatively uniform sweet potato slurry, then filter the coarse sweet potato slurry with 80-mesh silk cloth to remove relatively coarse and old sweet potato fibers, and sterilize at 65°C for 30 minutes to obtain a fine and uniform sweet potato slurry;

[0028] (3) Preparation of glue: Weigh carrageenan with a...

Embodiment 2

[0033] A preparation method of anti-constipation yogurt jelly, comprising the following steps:

[0034] (1) Preparation of yogurt: Accurately weigh fresh milk, add white sugar, stir evenly, and filter. After the filtered mixture was sterilized at 65°C for 30 minutes, cooled to 43°C, added an appropriate amount of lactic acid bacteria powder, and fermented at 43°C for 4.5 hours;

[0035] (2) Preparation of coarse sweet potato slurry: select fresh sweet potatoes with no skin damage, wash and dry; cut into pieces and put them in a pot, cook sweet potatoes at 100°C for 25 minutes, take out the skin, pour it and water into the tissue and mash machine until it is pounded into a relatively uniform sweet potato slurry, then filter the coarse sweet potato slurry with 80-mesh silk cloth to remove relatively coarse and old sweet potato fibers, and sterilize at 65°C for 30 minutes to obtain a fine and uniform sweet potato slurry;

[0036] (3) Preparation of glue: Weigh carrageenan with a...

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Abstract

The invention relates to a preparation method of anti-constipation yoghourt jelly. According to the invention, sweet potatoes, honey and fresh milk are used as main raw materials, the milk is fermented to prepare yogurt, the sweet potatoes are pulped to prepare sweet potato pulp, carrageenan is used as a gelling agent, and a mixed liquid of the sweet potato pulp, the honey, the yogurt, and the like is added to prepare the sweet potato honey yogurt jelly with an anti-constipation effect. The sweet potato honey yoghourt jelly prepared by the method has the advantages of milky white and slight yellow color, uniform texture, fine, tender and smooth mouth feel, and faint scent of yoghourt, sweet potatoes and honey.

Description

[0001] 【Technical field】 [0002] The invention relates to a "potato honey" yogurt jelly with anti-constipation effect and a preparation method thereof, belonging to the technical field of jelly processing. [0003] 【Background technique】 [0004] Jelly is mainly made of gelling agent, sweetener, essence and pigment etc. modulation, and it is of a great variety, but the nutritive value of product is low, and health care effect is limited. Therefore, it is in line with people's needs and the development of the times to develop a jelly with high nutritional value and certain functionality. At present, there have been related jelly research reports at home and abroad. For example, in 2007, Qin Huibin et al. studied the production process of refreshing fresh fruit beer jelly. Its taste is cool and refreshing, but its nutritional value is low; in 2017, Paulan. The impact on the characteristics of fruit juice jelly and developed a yellow persimmon jelly, which has a wide range of ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23C9/133A23C9/137
CPCA23C9/1307A23C9/133A23C9/137A23L21/12A23L21/15
Inventor 鲁莹郝梦涵陈威许紫萱吴振阳
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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