Method for preparing yogurt by using coconut shell container fermentation

A technology of coconut shell and yogurt, applied in the direction of bacteria used in food preparation, application, dairy products, etc., can solve the problems of easy contamination of bacteria, easy browning, etc., and achieve the effect of rich nutrition

Pending Publication Date: 2020-03-31
SHANGHAI URBAN CONSTR VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem of easy browning in coconut preparation and easy contamination of yogurt fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] A kind of preparation method of fermented yoghurt provided by the present invention is specifically implemented according to the following steps,

[0032] S1, Sterilize the processing tools used in the processing. The processing tools include sharp tools such as a knife used to open the coconut and syringe needles. The above tools are treated in boiling water for 5-10 minutes, or the above tools are placed in ultraviolet sterilization equipment for 15-30 minutes to sterilize; Sterilization equipment can be used in hospitals or ultraviolet sterilization equipment for food disinfection.

[0033] S2, calculate and weigh raw materials according to the following mass percentage content,

[0034] The protein content is 2.5% to 4%, the white sugar content is 6% to 9%, and the rest is water;

[0035] The required amount of protein can be provided by whole milk, soy protein concentrate, or a mixture of the two.

[0036] S3, use the sterilized tool in S1 to drill open the ripe...

Embodiment 1

[0048] A method for preparing fermented yogurt, specifically implemented according to the following steps,

[0049] S1, Sterilize the processing tools used in the processing. The processing tools include sharp tools such as a knife used to open the coconut and syringe needles, and the above tools are processed in boiling water for 5 minutes;

[0050] S2, calculate and weigh raw materials according to the following mass percentage content,

[0051] The protein content is 2.5%, the white sugar content is 6%, and the rest is water;

[0052] The required amount of protein can be provided by whole milk, soy protein concentrate, or a mixture of the two.

[0053] S3, use the sterilized tool in S1 to drill open the ripe coconut fruit, suck out the coconut juice in the coconut with a sterilized syringe, record the volume of the coconut juice, and leave the remaining empty coconut shell for later use; the specific method of opening the coconut shell is as follows: : Use a sterilized ...

Embodiment 2

[0064] A method for preparing fermented yogurt, specifically implemented according to the following steps,

[0065] S1, Sterilize the processing tools used in the processing. The processing tools include sharp tools such as a knife used to open the coconut and syringe needles, which are sterilized by placing the above tools in the ultraviolet sterilization equipment for 15 minutes;

[0066] S2, calculate and weigh raw materials according to the following mass percentage content,

[0067] The protein content is 4%, the white sugar content is 7%, and the rest is water;

[0068] The required amount of protein can be provided by whole milk, soy protein concentrate, or a mixture of the two.

[0069] S3, use the sterilized tool in S1 to drill open the ripe coconut fruit, suck out the coconut juice in the coconut with a sterilized syringe, record the volume of the coconut juice, and leave the remaining empty coconut shell for later use; the specific method of opening the coconut sh...

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PUM

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Abstract

The present invention discloses a method for preparing yogurt by using coconut shell container fermentation. The method is specifically implemented according to the following steps: sterilizing processing tools and calculating and weighing the raw materials of 2.5%-4% of proteins, 6%-9% of white granulated sugar and the balance water; then drilling a ripen coconut fruit, sucking out coconut juicefrom the coconut with a sterilized syringe, and preparing a coconut empty shell for later use; preparing protein material liquid and cooling the protein material liquid to 41-43 DEG C, then adding a fermentation agent, and conducting even mixing to obtain material liquid to be fermented; injecting the material liquid to be fermented into the treated coconut shell and conducting wrapping by using apreservation film, ensuring good sealing at an opening, conducting placing at an appropriate fermentation temperature for storing, and conducting fermentation; and refrigerating the fermented yogurtto obtain a drinkable yogurt product. The coconut shell is used as a sterile container, inoculation with a sterile operation method is conducted, the yogurt is fermented in the natural container, andthe method takes into account characteristics of probiotic functions, deliciousness, environmental protection and practicality.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a method for preparing yoghurt by fermentation in a coconut shell container. Background technique [0002] As a kind of fruit, coconut can not only be opened directly to suck the coconut juice inside, but also can be used to make other foods. After coconut juice is sucked or taken out as food raw material, coconut meat is generally treated as waste, which is a pity to discard, but it is more difficult to eat. The discarded coconut shell is a natural container for yogurt or other fermented milk beverages, and it is also a unique disposable container, which is natural, hygienic and beautiful. Reuse, turn waste into treasure, compared with glass or other disposable beverage cups, it is environmentally friendly and healthy. On the other hand, as the endosperm of coconut fruit, coconut meat is also the essence. It is rich in fat and protein, and also contains rich typ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/127A23C9/13
CPCA23C9/133A23C9/1315A23C9/1307A23C9/127A23V2400/123A23V2400/249
Inventor 李博王春华曲春波谈甜甜刘倩孙敏岳海燕莊儒锋贺馨瑶王文纨
Owner SHANGHAI URBAN CONSTR VOCATIONAL COLLEGE
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