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Production technology of zizyphus mauritiana flavor yoghurt

A production process and a technology for jujube, applied in the field of production technology of jujube-flavored yogurt, can solve the problems of non-contained yogurt and the like

Inactive Publication Date: 2019-11-22
高国鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, yogurt does not contain other fruit nutrients, and its structural components are relatively simple. Therefore, we propose a production process for jujube-flavored yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A production process of jujube-flavored yogurt, comprising the following steps:

[0031] Step 1, select 100-200 parts of the pulp of jujube, and detect and screen the raw materials according to the national food hygiene standard;

[0032] Step 2. Classify the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, a total of 4 times of cleaning, for a total of 6-10 minutes, and then centrifugally dry under the condition of 2300-2400r / min;

[0033] Step 3. Put the dried green jujube pulp into a juicer to extract green jujube juice; then directly blend the green jujube juice into the produced yogurt at a high concentration ratio of 5% in a bottle of yogurt, and finally sterilize it Packaging, that is, the finished product. In this way, a bottle of jujube-flavored yogurt is made (one bottle).

Embodiment 2

[0035] A production process of jujube-flavored yogurt, comprising the following steps:

[0036] Step 1, select 100-200 parts of the pulp of jujube, and detect and screen the raw materials according to the national food hygiene standard;

[0037] Step 2. Classify the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, a total of 4 times of cleaning, for a total of 6-10 minutes, and then centrifugally dry under the condition of 2300-2400r / min;

[0038] Step 3. Put the dried green jujube pulp into a juicer to extract green jujube juice; then directly blend the green jujube juice into the produced yogurt at a high concentration ratio of 8% in a bottle of yogurt, and finally sterilize it Packaging, that is, the finished product. In this way, a bottle of jujube-flavored yogurt is made (one bottle).

Embodiment 3

[0040] A production process of jujube-flavored yogurt, comprising the following steps:

[0041] Step 1, select 100-200 parts of the pulp of jujube, and detect and screen the raw materials according to the national food hygiene standard;

[0042] Step 2. Classify the raw materials that have passed the inspection and screening into the cleaning tank, and use the cleaning machine to perform quick cleaning, a total of 4 times of cleaning, for a total of 6-10 minutes, and then centrifugally dry under the condition of 2300-2400r / min;

[0043] Step 3. Put the dried green jujube pulp into a juicer to extract green jujube juice; then directly blend the green jujube juice into the produced yogurt at a high concentration ratio of 10% in a bottle of yogurt, and finally sterilize it Packaging, that is, the finished product. In this way, a bottle of jujube-flavored yogurt is made (one bottle).

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Abstract

The invention discloses a production technology of zizyphus mauritiana flavor yoghurt. The production technology comprises the following steps of step I, selecting 100-200 parts of zizyphus mauritianaflesh, and detecting and screening the raw materials according to the food hygiene standard of China; step II, putting the raw materials which are detected and screened in a cleaning tank in a classification manner, performing quick cleaning with a cleaning machine for 4 times in all, wherein the cleaning time is totally 6-10min, and performing centrifuge dripping under the condition of 2300-2400r / min; and step III, adding the zizyphus mauritiana flesh after being dripped in a juice extractor, performing squeezing to obtain the zizyphus mauritiana juice, directly merging the zizyphus mauritiana juice into produced pure milk in a high-concentration proportion of being 5% or 8% or 10% of one bottle of the zizyphus mauritiana flavor yoghurt, and finally, performing sterilizing and packing soas to obtain finished products. One bottle of the zizyphus mauritiana flavor yoghurt can be made (one bottle). Zizyphus mauritiana is tropical and subtropical fruits, is rich in nutrients, crisp andsweet in taste, and delicious, and contain massive vitamin C, calcium, phosphorus, vitamin B, carotene and the like.

Description

technical field [0001] The invention relates to the technical field of yogurt processing, in particular to a production process of jujube-flavored yogurt. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, adds beneficial bacteria (starter) to milk after pasteurization, after fermentation, and then cools and fills. [0003] At present, most yogurt products on the market are solidified, stirred and fruity with various fruit juices and jams. Yogurt not only retains all the advantages of milk, but also develops its strengths and circumvents its weaknesses in some aspects through processing, becoming a nutritional and health product more suitable for human beings. [0004] At present, yogurt does not contain other fruit nutrients, and its structural components are relatively simple. Therefore, we propose a production process for jujube-flavored yogurt. Contents of the invention [0005] The purpose of the present invention is to so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C2240/15
Inventor 高国鹏
Owner 高国鹏
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