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Malus baccata fruit-flavored Wurme (milk skin) and preparation method thereof

A technology of vitex and flavor, applied in other dairy products, dairy products, applications, etc., can solve the problem of reducing the consumption level of traditional dairy products in the market, lack of awareness of traditional dairy products, flavor and taste of traditional dairy products, and affecting the consumption level of traditional dairy products and other problems, to achieve the effect of making up for the singleness, natural coordination of flavor, and rich fatty acids

Inactive Publication Date: 2020-06-16
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Nowadays, the existence of gaps in food culture, lack of understanding of traditional dairy products, and the flavor and taste of traditional dairy products affect the consumption level of traditional dairy products in the market
From the perspective of consumer income and the price of traditional dairy products, the price of traditional dairy products currently on the market is relatively high, which is also an important factor in reducing the consumption level of traditional dairy products in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1. Formula

[0063] Fresh milk: 100 kg;

[0064] Vitex: 6 kg;

[0065] Nectar: ​​1 kg;

[0066] White sugar: 1 kg;

[0067] Chia seeds: 5 kg;

[0068] Thickener: 0.05 kg;

[0069] Modified starch: 1 kg;

[0070] Water: make up to 200 kg.

[0071] 2. Preparation method

[0072] Step 1: Preparation of Vitex fruit pulp:

[0073] 1. Preparation of Vitex juice: beating and filtering;

[0074] 2. Filter raw milk with three layers of skimmed gauze, UHT sterilization, sterilization temperature 135°C, sterilization time 30s;

[0075] Step 2: Preparation of Urimo flavored with Vitex:

[0076] 1. Add Vitex japonica leaves and fruit, boil the milk, turn it over with a hot spoon, add 21 Vitex vitex juice, and add white sugar;

[0077] 2. Insulation treatment, do not boil;

[0078] 3. Cool overnight in a cool and ventilated place;

[0079] 4. Use a knife to cut the milk skin along the side of the pot and pour it out;

[0080] 5. Pour the milk skin on a clean and ventila...

Embodiment 2

[0085] 1. Formula

[0086] Fresh milk: 200 kg;

[0087] Vitex: 16 kg;

[0088] Nectar: ​​3 kg;

[0089] White sugar: 1.5 kg;

[0090] Chia seeds: 20 kg;

[0091] Thickener: 0.1 kg;

[0092] Modified starch: 2 kg;

[0093] Water: make up to 400 kg.

[0094] 2. Preparation method

[0095] Step 1: Preparation of Vitex fruit pulp:

[0096] 1. Preparation of Vitex juice: beating and filtering;

[0097] 2. Filter raw milk with three layers of skimmed gauze, UHT sterilization, sterilization temperature 135°C, sterilization time 30s;

[0098] Step 2: Preparation of Urimo flavored with Vitex:

[0099] 1. Add Vitex japonica leaves and fruit, boil the milk, turn it over with a hot spoon, add 21 Vitex vitex juice, and add white sugar;

[0100] 2. Insulation treatment, do not boil;

[0101] 3. Cool overnight in a cool and ventilated place;

[0102] 4. Use a knife to cut the milk skin along the side of the pot and pour it out;

[0103] 5. Pour the milk skin on a clean and vent...

Embodiment 3

[0108] 1. Formula

[0109] Fresh milk: 400 kg;

[0110] Vitex: 28 kg;

[0111] Nectar: ​​3 kg;

[0112] White sugar: 3 kg;

[0113] Chia seeds: 24 kg;

[0114] Thickener: 0.2 kg;

[0115] Modified starch: 4 kg;

[0116] Water: make up to 500 kg.

[0117] 2. Preparation method

[0118] Step 1: Preparation of Vitex fruit pulp:

[0119] 1. Preparation of Vitex juice: beating and filtering;

[0120] 2. Filter raw milk with three layers of skimmed gauze, UHT sterilization, sterilization temperature 135°C, sterilization time 30s;

[0121] Step 2: Preparation of Urimo flavored with Vitex:

[0122] 1. Add Vitex japonica leaves and fruit, boil the milk, turn it over with a hot spoon, add 21 Vitex vitex juice, and add white sugar;

[0123] 2. Insulation treatment, do not boil;

[0124] 3. Cool overnight in a cool and ventilated place;

[0125] 4. Use a knife to cut the milk skin along the side of the pot and pour it out;

[0126] 5. Pour the milk skin on a clean and ventil...

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Abstract

The invention belongs to the field of dairy product processing, and specifically relates to malus baccata fruit-flavored Wurme (milk skin) and a preparation method thereof. According to the invention,a main material of the Wurme is a milk component, and the auxiliary materials of the Wurme comprise the following components in percentage by weight in terms of 100 parts of the main material: 6 to 9% of malus baccata fruit, 1 to 3% of various nectar, 3 to 8% of chia seeds, 0.05 to 0.25% of a thickening agent, 0.5 to 1% of modified starch and 0.5 to 1.5% of white granulated sugar, with the balance being water. According to the invention, a northern specialty, namely the malus baccata fruit is selected for boiling, and the content of organic acid in the produced Wurme is especially increased,so the nutritional value of the produced Wurme is increased, and the disadvantage of single taste of traditional Wurme is made up; the chia seeds are added, so the fatty acid content of the produced Wurme is remarkably increased; and the produced Wurme is comprehensive in nutrition, fragrant and delicious in virtue of usage of the nectar.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular, the invention relates to Urimo with vitex flavor and a preparation method thereof. Background technique [0002] With the improvement of people's understanding of various aspects of traditional dairy products, traditional dairy products are becoming more and more popular, the market for traditional dairy products is gradually expanding, the overall consumption level is also gradually improving, and the market demand is increasing. However, the existence of problems such as the gap in food culture, lack of understanding of traditional dairy products, and the flavor and taste of traditional dairy products affect the consumption level of traditional dairy products in the market. [0003] The Yuan Dynasty book "Drinking Zhengyao" records that "Wurimo is cool and refreshing, and has the effects of strengthening the heart, clearing the lungs and relieving cough". Urimo is rich in protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C23/00
CPCA23C23/00
Inventor 汪建明葛予宁郝俊宇韩鹏云周莉王禹鹤王潇吴雨甍谭晨
Owner TIANJIN UNIV OF SCI & TECH
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