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
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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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