Preparation method of barley leaf yoghourt

A technology of barley and folic acid, applied in the directions of milk preparations, dairy products, other dairy products, etc., can solve the problems of unfavorable eating, unstable barley leaves, less application of barley leaves, etc. Effect of enzyme inactivation rate and vitamin decomposition rate

Active Publication Date: 2020-10-30
QINGDAO YINGCHUNLE FOOD
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  • Abstract
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Problems solved by technology

Most barley grass leaves are sold in the form of powder (barley grass green juice powder) on the market, which is not conducive to people's convenience for consumption
[0004] Dairy products are water systems, and heat treatment during processing is inevitable. Therefore, there are unstable factors in the application of barley grass leaves in dairy products, and then the market The use of barley grass leaves in dairy products is seldom

Method used

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  • Preparation method of barley leaf yoghourt
  • Preparation method of barley leaf yoghourt
  • Preparation method of barley leaf yoghourt

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preparation example Construction

[0032] A preparation method of barley yogurt, comprising the following steps:

[0033] Barley Grass Treatment:

[0034] (1) Barley Grass Powder: Cut the cleaned Barley Grass Powder, and divide it into Barley Grass Powder 1, Barley Grass Powder 2 and Barley Grass Powder 3, and barley Grass Powder 1 and Barley Grass Powder 3 After vacuum freeze-drying and dehydration, pulverize, the freezing temperature is -2°C, and the freezing time is set at 12 hours to obtain dried barley grass powder 1 and barley grass powder 3;

[0035] (2) Barley Grass Powder Pretreatment: Get the Barley Grass Powder 1 obtained in step (1) and soak in equal volumes with food-grade hydrogen peroxide, the food-grade hydrogen peroxide is 2% by mass, and the soaking time is 3-5h. The barley leaf powder 1 after soaking is naturally air-dried;

[0036] (3) Mix the barley grass powder 1 and the barley grass powder 2 evenly after the treatment in step (2), and place them in an environment of 60°C for natural fer...

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Abstract

The invention relates to a preparation method of barley leaf yoghourt. The preparation method comprises the following steps: preparing barley leaf microcapsules and barley leaf extracting solution bytaking barley leaves as raw materials; subjecting the barley leaf microcapsules, the barley leaf extracting solution and raw milk to mixing and fermenting step by step. The yoghourt capable of maintaining barley leaf nutrition is obtained through the method, the fermented yoghourt prepared through the preparation method is good in curd, color, luster, flavor and taste, and the health-care effectsof the yoghourt and the barley leaves are kept to the maximum extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of barley grass yoghurt. Background technique [0002] For the problems of high work pressure and insomnia in modern people, nutrition experts provide people with many delicious and nutritious foods to meet the needs of people's physical functions. Healthy vegetable yogurt has become one of the healthy foods. For a single food, it is difficult to meet the needs of human body functions, and gradually loses its competitiveness. Therefore, the research and development of health food has become a hot topic in the food industry. [0003] Barley grass leaf refers to the tender leaves of young wheat seedlings that grow to 25-40 cm shortly after the winter of organic barley. Using it as raw material, barley grass leaf powder with high nutritional value for human body can be prepared through advanced freeze-drying and crushing technology. The powder retains...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23P10/20A23P10/30
CPCA23C9/13A23P10/20A23P10/30A23C2240/15Y02P20/54
Inventor 韩明亮
Owner QINGDAO YINGCHUNLE FOOD
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