Rosa sterilis yogurt and preparation method thereof

A technology of roxa roxburghii and roxa roxburghii juice, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problem of single species, achieve broad market development prospects, and excellent effect of hangover and liver protection

Inactive Publication Date: 2019-08-30
贵州中医药大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no research and development report on roxa roxburghii yogurt related products at present, and based on the lack of a relatively single variety of yogurt on the market in my country and the continuous improvement of people's requirements for health and taste, it is of great significance to provide a new type of roxa roxburghii yogurt

Method used

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  • Rosa sterilis yogurt and preparation method thereof
  • Rosa sterilis yogurt and preparation method thereof
  • Rosa sterilis yogurt and preparation method thereof

Examples

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preparation example Construction

[0022] The present invention provides a kind of preparation method of Rosa roxburghii yoghurt, comprises the following steps:

[0023] S1: Select fresh, ripe and plump Rosa roxburghii, wash, peel, remove seeds and slice the Rosa roxburghii, then squeeze the juice, leave the squeezed product to separate layers, and then cool to obtain Rosa roxburghii juice.

[0024] S2: Add white sugar and a starter to the pure milk, then add Rosa roxburghii juice, and incubate at a constant temperature of 38-40°C for 8-9 hours. Wherein, the addition amount of each raw material component is calculated in parts by weight, including: 80-150 parts by weight of pure milk, 7-8 parts by weight of white granulated sugar, 0.1-0.15 parts by weight of leavening agent, and 8-10 parts by weight of Rosa roxburghii juice.

[0025] Specifically, adding white granulated sugar and starter includes: S201: Adding white granulated sugar to pure milk, inoculating activated Bifidobacterium lactis, Bifidobacterium ad...

Embodiment 1

[0029] The present embodiment provides a kind of preparation method of Rosa roxburghii yoghurt, comprises the following steps:

[0030] S1: Select fresh, ripe and plump Rosa roxburghii, wash, peel, remove seeds and slice the Rosa roxburghii, then squeeze the juice, leave the squeezed product to separate layers, and then cool to obtain Rosa roxburghii juice.

[0031] S2: Add white sugar and starter to the pure milk, then add Rosa roxburghii juice, and incubate at a constant temperature of 40°C for 8 hours. Wherein, the addition amount of each raw material component is calculated by weight, including: 150 weight parts of pure milk, 7 weight parts of white granulated sugar, 0.15 weight parts of starter, and 8 weight parts of Rosa roxburghii juice.

[0032] Specifically, adding white sugar and starter includes: S201: Add white sugar to pure milk, inoculate activated Bifidobacterium lactis, Bifidobacterium adolescentis, Bifidobacterium bifidum and Streptococcus thermophilus, and fe...

Embodiment 2

[0035] The present embodiment provides a kind of preparation method of Rosa roxburghii yoghurt, comprises the following steps:

[0036] S1: Select fresh, ripe and plump Rosa roxburghii, wash, peel, remove seeds and slice the Rosa roxburghii, then squeeze the juice, leave the squeezed product to separate layers, and then cool to obtain Rosa roxburghii juice.

[0037] S2: Add white sugar and starter to the pure milk, then add Rosa roxburghii juice, and incubate at a constant temperature of 38°C for 9 hours. Wherein, the addition amount of each raw material component is calculated by weight, including: 80 weight parts of pure milk, 8 weight parts of white granulated sugar, 0.1 weight part of starter, and 10 weight parts of Rosa roxburghii juice.

[0038] Specifically, adding white sugar and starter includes: S201: Add white sugar to pure milk, inoculate activated Bifidobacterium lactis, Bifidobacterium adolescentis, Bifidobacterium bifidum and Streptococcus thermophilus, and ferm...

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Abstract

The invention relates to a rosa sterilis yogurt and a preparation method thereof. The preparation method comprises the following steps: S1: cleaning the rosa sterilis, conducting peeling, de-seeding and slicing, juicing, standing the squeezed product for stratification, and then cooling down to obtain rosa sterilis juice; S2: adding white granulated sugar and a starter into pure milk, then addingthe rosa sterilis juice, incubating at constant temperature for a preset time; S3: homogenizing the product obtained by constant-temperature incubation, cooling and refrigerating to obtain the rosa sterilis yogurt. The rosa sterilis yogurt made by concentrated fresh rosa sterilis juice and fresh milk as the main raw materials in combination with a beverage additive through a scientific method is alactic acid beverage with rich nutrients, thick milky flavor and unique rosa sterilis taste, opens up a new way for development and utilization of rosa sterilis resources. In addition, the rosa sterilis yogurt of the present invention has an incomparable market advantage than ordinary yoghurt, and unique nutritional value, health care function and flavor, and is very popular among people, and hasa broad market development prospect.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a roxa roxburghii yoghurt and a preparation method thereof. Background technique [0002] Golden thorn pear, also known as Guangzhi seedless thorn pear, is rich in vitamin C, vitamin E, vitamin B1, vitamin B2 and other vitamins and trace elements such as calcium, iron, zinc and selenium, and the content of folic acid and tannin is relatively high. High, also contains a lot of cellulose and a variety of essential amino acids. In addition, the fruit also contains aspartic acid against leukemia, which can be described as a "precious nutritional fruit" for disease prevention and health preservation. Rich vitamin C, SOD, vitamin E, vitamin P and other nutrients are naturally integrated into one body. The content of vitamin C per 100 grams of edible part is 2585 mg, and the content of SOD (superoxide dismutase) is 5340 mg. Carotene, vitamin E, vitamin P, more than 20 kinds of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/113A23V2400/173A23V2400/513A23V2400/529A23V2400/517A23V2400/249A23V2400/519A23V2400/531A23V2400/533
Inventor 曹峰刘杨唐阿梅罗振亮
Owner 贵州中医药大学
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