Zanthoxylum yogurt and making method thereof

A production method and technology of Zanthoxylum bungeanum, applied in milk preparations, other dairy products, dairy products, etc., can solve the problems of insufficient browning treatment of raw milk, excessive flavor of Zanthoxylum bungeanum, and poor taste of Zanthoxylum bungeanum yogurt, etc., and is conducive to popularization , rich aroma, lubricating taste effect

Inactive Publication Date: 2019-10-18
张超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the method for making Zanthoxylum yoghurt in the prior art is insufficient for the browning treatment of raw milk, resulting in the final output of Zanthoxylum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In this embodiment, a pepper yogurt is proposed, including the following raw materials by weight: 980 parts of raw milk, 80 parts of fructose syrup, 6 parts of white sugar, 6.5 parts of stabilizer, 2.5 parts of pepper oil, and probiotics : 1.6 copies;

[0023] The production method includes the following steps:

[0024] S1: Purchase the required raw milk from a regular milk manufacturer, and then cool and store the purchased raw milk at 4-6 degrees Celsius.

[0025] S2: When making, first pass the refrigerated raw milk described in S1 through a pasteurizer for a disinfection process, set the sterilization temperature at 82 degrees Celsius, and the sterilization time for 18 seconds, and then pour it into the sterilized electric heating stirring tank. Adjust the working temperature of the electric heating mixing tank at 65 degrees Celsius.

[0026] S3: After finishing S2, turn on the stirring motor to stir. The speed of the stirring motor is controlled at 120 rpm. Then the fruct...

Embodiment 2

[0033] In this embodiment, a pepper yogurt is proposed, including the following raw materials by weight: 1,000 parts of raw milk, 75 parts of fructose syrup, 7 parts of white sugar, 7 parts of stabilizer, 7 parts of pepper oil, 2.8 parts of probiotics : 1.8 copies;

[0034] The production method includes the following steps:

[0035] S1: Purchase the required raw milk from a regular milk manufacturer, and then cool and store the purchased raw milk at 4-6 degrees Celsius.

[0036] S2: When making, first pass the refrigerated raw milk described in S1 to a pasteurizer for a disinfection process, set the sterilization temperature at 85 degrees Celsius, and the sterilization time for 15 seconds, and then pour it into the sterilized electric heating stirring tank. Adjust the working temperature of the electric heating mixing tank at 65 degrees Celsius.

[0037] S3: After finishing S2, turn on the stirring motor to stir. The speed of the stirring motor is controlled at 120 rpm. Then the fru...

Embodiment 3

[0044] This embodiment proposes a pepper yogurt, including the following raw materials by weight: 1050 parts of raw milk, 85 parts of fructose syrup, 6.8 parts of white sugar, 7.5 parts of stabilizer, 2.5 parts of pepper oil, and probiotics : 2 copies;

[0045] The production method includes the following steps:

[0046] S1: Purchase the required raw milk from a regular milk manufacturer, and then cool and store the purchased raw milk at 4-6 degrees Celsius.

[0047] S2: When making, first pass the refrigerated raw milk described in S1 to a pasteurizer for a sterilization process, set the sterilization temperature at 83 degrees Celsius, and the sterilization time for 18 seconds, and then pour it into the sterilized electric heating stirring tank. Adjust the working temperature of the electric heating mixing tank at 65 degrees Celsius.

[0048] S3: After completing S2, turn on the stirring motor for stirring. The speed of the stirring motor is controlled at 240 rpm, and then the fruct...

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PUM

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Abstract

The invention discloses a zanthoxylum yogurt and a making method thereof. The yogurt is prepared from, by weight, 950-1,050 parts of raw milk, 75-85 parts of fructose syrup, 6-7 parts of white granulated sugar, 6-8 parts of a stabilizer, 2-3 parts of zanthoxylum oil and 1.5-2 parts of probiotics. The zanthoxylum yogurt and the making method thereof have the advantages that the raw milk in which the fructose syrup is added is subjected to a sufficient browning reaction and blended with honey and starch, accordingly, the finally-produced zanthoxylum yogurt can be soft and smooth in taste, good in color and luster and rich in aroma, the taste of zanthoxylums cannot be too highlighted, the popularization of zanthoxylum milk is better facilitated, and through multiple times of sterilization treatment in the preparation process, the quality of the finished product can be reliably ensured.

Description

Technical field [0001] The invention relates to the technical field of dairy products, in particular to a pepper yogurt and a preparation method thereof. Background technique [0002] Yogurt is a milk product made from milk, sterilized and fermented with beneficial bacteria. In addition to helping digestion and regulating gastrointestinal functions, yogurt also has the function of preventing colds and osteoporosis. Loved by people of age. With the increasing demand for diversified foods, Sichuan pepper yogurt has been developed. Zanthoxylum bungeanum itself has the effects of increasing appetite and lowering blood pressure. Compared with traditional yogurt, yogurt supported by pepper essential oil and raw milk has better health care functions. Variety, coldness is reduced, and unique flavor, is loved by more and more people. [0003] However, in the prior art method for making pepper yogurt, the browning treatment of raw milk is insufficient, resulting in the final output of peppe...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C7/04
CPCA23C9/1307A23C9/1315A23C9/13A23C7/04A23V2400/125A23V2400/123A23V2400/249
Inventor 张超
Owner 张超
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