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Production method of pumpkin polysaccharide yoghourt

A production method, pumpkin polysaccharide technology, applied in milk preparations, dairy products, bacteria used in food preparation, etc., to achieve the effects of inhibiting post-acidification process, improving quality, and delaying the rise of acidity

Pending Publication Date: 2020-04-17
ZAOZHUANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still few studies on functional yogurt rich in pumpkin polysaccharides and dietary fiber at present, and there are few relevant literature reports, and there is no such product on the market.

Method used

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  • Production method of pumpkin polysaccharide yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The pumpkin polysaccharide yoghurt rich in dietary fiber produced in this implementation example is made by adding components and mixing fermentation according to the following weight percentages of fresh milk: 100 parts of fresh milk, 7% of high-quality white sugar, 0.50% of pumpkin crude polysaccharide, chrysanthemum 2% powder, 3% starter, 0.25% stabilizer (0.1% sodium carboxymethylcellulose, 0.05% xanthan gum, 0.1% pectin), 0.2% resistant dextrin %, monoglyceride 0.2%, whey protein powder 0.2%.

[0026] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0027] (1) Extraction of pumpkin polysaccharides: Fresh pumpkins were peeled, fleshed, washed, sliced, baked in an oven at 70°C for 24 hours, crushed, and passed through a 100-mesh sieve to obtain pumpkin powder. Accurately weigh 50g of pumpkin powder, add 1500mL of distilled water, then add 1.0% of cellulase, 1.5% of pectinase, 1.0% of papain compound enzym...

Embodiment 2

[0034] The pumpkin polysaccharide yoghurt rich in dietary fiber of this embodiment is obtained by adding the components mixed and fermented according to the following weight percentages of fresh milk: 100 parts of fresh milk, 8% of high-quality white sugar, 0.6% of pumpkin crude polysaccharide, and 0.6% of inulin 3%, 4% starter culture, 0.43% stabilizer (0.20% sodium carboxymethyl cellulose, 0.03% xanthan gum, 0.2% pectin), 0.2% resistant dextrin, single Glyceride 0.2%, whey protein powder 0.2%.

[0035] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0036] (1) Extraction of pumpkin polysaccharides: Fresh pumpkins were peeled, fleshed, washed, sliced, baked in an oven at 70°C for 24 hours, crushed, and passed through a 100-mesh sieve to obtain pumpkin powder. Accurately weigh 50g of pumpkin powder, add 1500mL of distilled water, then add 1.0% of cellulase, 1.5% of pectinase, 1.0% of papain compound enzyme, and pl...

Embodiment 3

[0043] The pumpkin polysaccharide yogurt rich in dietary fiber in this implementation example is obtained by adding components and mixing fermentation according to the following weight percentages of fresh milk: 100 parts of fresh milk, 8% of high-quality white sugar, 0.9% of pumpkin polysaccharide, and 4% of inulin , the amount of starter is 4.5%, the stabilizer is 0.45% (of which sodium carboxymethylcellulose is 0.20%, xanthan gum is 0.05%, pectin is 0.2%), resistant dextrin is 0.2%, monoglyceride 0.2%, whey protein powder 0.2%.

[0044] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0045] (1) Extraction of pumpkin polysaccharides: Fresh pumpkins were peeled, fleshed, washed, sliced, baked in an oven at 70°C for 24 hours, crushed, and passed through a 100-mesh sieve to obtain pumpkin powder. Accurately weigh 50g of pumpkin powder, add 1500mL of distilled water, then add 1.0% of cellulase, 1.5% of pectinase, 1....

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Abstract

The invention relates to a producion method of pumpkin polysaccharide yoghourt, and belongs to the field of food processing. The pumpkin polysaccharide yoghourt is produced from pure milk, white granulated sugar, pumpkin polysaccharides, inulin, a leavening agent, a compound stabilizer, resistant dextrin, monoglyceride and whey protein powder. The addition of the pumpkin polysaccharides weakens the sourness, highlights the milk flavor, reduces the acidifying speed of the yoghourt and prolongs the shelf life, and the yoghourt has good market values.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to the production of pumpkin polysaccharide yoghurt rich in dietary fiber. Background technique [0002] Because of its rich nutritional value, yogurt has always been popular with consumers. With the improvement of people's quality of life, yogurt products that are nutritious, healthy and healthy have gradually become people's pursuit. However, health-care yogurt products are still relatively single in the market. Studies have shown that polysaccharide is a very important biologically active substance, which is widely used in medical treatment and health care. Dietary fiber is a non-starch polysaccharide, which has special physiological functions in preventing cardiovascular diseases and cancer. It is called As the "seventh nutrient" of human beings, it is widely found in foods such as Jerusalem artichoke and oats. Current studies have found that pumpkin is rich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23C9/127
CPCA23C9/1307A23C9/13A23C9/137A23C9/1315A23C9/127A23V2400/123A23V2400/249
Inventor 毕海丹靳爽爽崔旭海贾瑞鑫方永全王文辉刘佳杰
Owner ZAOZHUANG UNIV
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