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Low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin and preparation method of low-fat yoghourt

A technology of cloverleaf and asparagus powder, applied in dairy products, milk preparations, applications, etc., can solve problems such as pollution, discarding, waste of resources and the environment, and achieve the effects of reducing environmental pollution, increasing added value, and reducing waste of resources

Pending Publication Date: 2020-04-10
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mesocarp of Akebia trifoliate fruit accounts for more than 60% and is often discarded, resulting in a great waste of resources and environmental pollution

Method used

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  • Low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin and preparation method of low-fat yoghourt
  • Low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin and preparation method of low-fat yoghourt

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Experimental program
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preparation example Construction

[0056] Its preparation method specifically comprises the following steps:

[0057] Step 1: Preparation of raw materials: prepare milk powder, asparagus powder, calcium chloride, pectin and fructooligosaccharides required for preparing yogurt;

[0058] Step 2: Raw material pretreatment:

[0059] 1) Preparation of asparagus powder solution: Add asparagus powder to hot water at a ratio of 1:20 (according to the solid-liquid ratio of asparagus powder to hot water 1:20 (g / ml)), homogenize at 9-10kr / min for 4-6min The distribution is uniform, and it is matured at 80-90°C for 4-6 minutes to fully absorb water and remove green odor to make asparagus powder solution.

[0060] 2) Preparation of pectin solution: dissolve aketo pectin in distilled water to prepare a solution containing 9% aketo pectin, heat and homogenize at 6-8 kr / min for 2-4 minutes to promote its dissolve.

[0061] 3) CaCl 2 Solution preparation: CaCl 2 Add distilled water to make 0.1g / ml CaCl 2 Aqueous solution,...

Embodiment 1

[0071] The low-fat yogurt made by the asparagus whole powder combined with akebia pectin prepared in this embodiment adopts 12.0% Anjia skim milk powder, 10.0% fructooligosaccharides, 0.65% asparagus powder, and 0.165% by weight Akebia pectin, 0.065% CaCl 2 , the specific preparation process is the same as the above specific embodiment.

Embodiment 2

[0073] The low-fat yoghurt that the whole asparagus powder prepared in this embodiment is combined with akebia pectin is made, by weight, adopts 12.5% ​​Anjia skim milk powder, 9.0% fructooligosaccharides, 0.75% asparagus powder, 0.18% Akebia pectin, 0.07% CaCl 2 , the specific preparation process is the same as the above specific embodiment.

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Abstract

The invention discloses low-fat yoghourt prepared by combining asparagus whole powder and akebia trifoliata pectin, wherein in the low-fat yoghourt, the addition amount of milk powder is 12.0%-13.0%,the addition amount of fructo-oligosaccharide is 8.0%-12.0%, the addition amount of asparagus powder is 0.6%-0.8%, the addition amount of akebia trifoliata pectin is 0.15%-0.20%, and the addition amount of calcium chloride is 0.05%-0.08%, wherein the addition ratio of the calcium chloride to the pectin is (1:2.2)-(1:3), and the addition ratio of the addition amount of asparagus powder to the totaladdition amount of calcium chloride and akebia trifoliata pectin is (2.5:1)-(3.5:1). The yoghourt provided by the invention meets requirements of consumers in aspects of appearance, texture, mouthfeel, nutrition and the like, the nutritional health care value of the yoghourt is improved, and simultaneously, the deep processing level of asparagus and the added value of trifoliate akebia fruit peelare improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-fat solidified yoghurt made from asparagus powder combined with aketo pectin and a preparation method thereof. Background technique [0002] Yogurt, especially low-fat yogurt, is both delicious and nutritious. It has various effects such as maintaining intestinal flora, improving immunity, preventing and alleviating gastrointestinal diseases, and constipation. In recent years, as people pay more attention to health and disease prevention, the market demand for health-care yogurt is also increasing. [0003] Asparagus is a perennial herb, also known as Shi Diaobo, asparagus and so on. As a dual-purpose food material, its nutritional value is higher than that of ordinary vegetables, its protein content is close to that of milk, and it is rich in amino acids and vitamins needed by the human body; in addition, asparagus has the ability to regulate the body's immunity, prevent an...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307
Inventor 郭秀兰唐仁勇侯彩云邹强
Owner CHENGDU UNIV
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