Preparation method of jasmine flower flavored persimmon fermented milk

A technology of jasmine flower and fermented milk, which is applied in the direction of dairy products, microsphere preparation, bacteria used in food preparation, etc., can solve the problems of low technical content, single taste, insufficient fragrance, etc. The effect of removing bitterness

Pending Publication Date: 2020-08-07
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The proportion of persimmon processing and utilization in my country is less than 10%, the product variety is single, and the technical content is low
However, the current fermented milk generally has the disadvantages of single taste, insufficient fragrance and insufficient nutrition.

Method used

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  • Preparation method of jasmine flower flavored persimmon fermented milk
  • Preparation method of jasmine flower flavored persimmon fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of jasmine flavor persimmon fermented milk, comprising the steps of:

[0035] S1, preparation of jasmine flower extract:

[0036] (1) get the residue after the hemp seed processing, dry, obtain the hemp seed meal; add the grape skin after crushing, clear water, pectinase and cellulase in the hemp seed meal, mix to obtain the mixture, Place the mixture at 40°C for 2.5h, lower the temperature to 32°C, add Aspergillus niger, then ferment for 18h, filter, and take the filtrate to obtain the jasmine flower extract; the hemp seed meal, grape skin, clear water, pectin The mass ratio of enzyme, cellulase and Aspergillus niger is 1.5:3:55:0.4:0.4:0.08.

[0037] (2) Jasmine pretreatment: Dried jasmine is dried to constant weight, pulverized and passed through a 60-mesh sieve to obtain jasmine powder;

[0038] (3) Preparation of jasmine flower extract: Weigh jasmine flower powder, add it to the jasmine flower extractant according to the ratio of solid to liq...

Embodiment 2

[0048] A preparation method of jasmine flavor persimmon fermented milk, comprising the steps of:

[0049] S1, preparation of jasmine flower extract:

[0050] (1) get the residue after the hemp seed processing, dry, obtain the hemp seed meal; add the grape skin after crushing, clear water, pectinase and cellulase in the hemp seed meal, mix to obtain the mixture, Place the mixture at 38°C for 3 hours, lower the temperature to 30°C, add Aspergillus niger, then ferment for 20 hours, filter, and take the filtrate to obtain the jasmine flower extract; the hemp seed meal, grape skin, clear water, pectinase The mass ratio of cellulase and Aspergillus niger is 1:2:50:0.3:0.3:0.06.

[0051] (2) Jasmine pretreatment: Dried jasmine is dried to constant weight, pulverized and passed through a 60-mesh sieve to obtain jasmine powder;

[0052] (3) Preparation of jasmine flower extract: Weigh jasmine flower powder, add it to the jasmine flower extractant according to the ratio of material to...

Embodiment 3

[0062] A preparation method of jasmine flavor persimmon fermented milk, comprising the steps of:

[0063] S1, preparation of jasmine flower extract:

[0064] (1) get the residue after the hemp seed processing, dry, obtain the hemp seed meal; add the grape skin after crushing, clear water, pectinase and cellulase in the hemp seed meal, mix to obtain the mixture, Place the mixture at 45°C for 2 hours, lower the temperature to 35°C, add Aspergillus niger, then ferment for 15 hours, filter, and take the filtrate to obtain the jasmine flower extract; the hemp seed meal, grape skin, clear water, pectinase , cellulase, and Aspergillus niger in a mass ratio of 2:5:60:0.5:0.5:0.12.

[0065] (2) Jasmine pretreatment: Dried jasmine is dried to constant weight, pulverized and passed through a 60-mesh sieve to obtain jasmine powder;

[0066] (3) Preparation of jasmine flower extract: Weigh jasmine flower powder, add it to the jasmine flower extractant according to the ratio of material t...

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Abstract

The invention discloses a preparation method of jasmine flower flavored persimmon fermented milk, and belongs to the technical field of fermented beverage processing. The method comprises the following steps: S1, preparing jasmine flower extract liquor; S2, embedding the jasmine flower extract liquor; S3, preparing persimmon pulp; and S4, preparing fermented milk. According to the preparation method, jasmine flowers are extracted and then embedded; fermenting with persimmon pulp is carried out to obtain persimmon fermented milk with jasmine flower fragrance; the prepared fermented milk is richin nutrients of persimmons and has natural flower fragrance of jasmine flowers; growth of beneficial bacteria in the fermentation process can be promoted, the probiotics after fermentation is completed can be retained and maintained effectively, and the activity of probiotics can be maintained. The jasmine flower flavored persimmon fermented milk is a milk product which is rich in flavor, nutritional and healthy.

Description

【Technical field】 [0001] The invention belongs to the technical field of fermented beverage processing, and in particular relates to a preparation method of jasmine-flavored persimmon fermented milk. 【Background technique】 [0002] Jasmine is an important spice plant, which originated in India. Chinese jasmine is mainly distributed in Guangxi, Yunnan, and Fujian, and is rich in resources. According to clinical medical research, jasmine can improve the immune function of the human body, and has the functions of anti-oxidation, anti-aging, anti-tumor activity, and anti-bacterial virus. At present, the utilization of jasmine is mostly limited to scenting tea, extracting jasmine extract and aromatic oil, and there are few products. Therefore, the development and utilization of jasmine still needs further research. [0003] Persimmon is a persimmon plant of the persimmon family, a deciduous tree, native to East Asia. It has a cultivation history of more than 3,000 years in my c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/123A23C9/13B01J13/02
CPCA23C9/133A23C9/1307A23C9/13A23C9/1234A23C9/1238B01J13/02A23V2400/123A23V2400/167A23V2400/173
Inventor 盛金凤孙健何雪梅李丽唐雅园李昌宝周主贵郑凤锦辛明刘国明李杰民零东宁李志春杨莹易萍唐杰
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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