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Pumpkin yoghourt and preparation method thereof

A pumpkin and yogurt technology, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of intolerance to storage, short growth cycle of pumpkin, etc., achieve convenience in eating, extend shelf life, and improve human resistance Effect

Pending Publication Date: 2021-06-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to meet the needs of the market, the present invention proposes a health-care pumpkin yoghurt and its preparation method. The health-care pumpkin yoghurt prepared by the invention has good nutritional value and health-care function, and can solve the problems of short pumpkin growth cycle and intolerance to storage

Method used

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  • Pumpkin yoghourt and preparation method thereof

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Effect test

Embodiment 1

[0040]A pumpkin yoghurt, the formula of which comprises the following raw materials in mass ratio: 15% of pumpkin, 0.2% of Yunzhi polysaccharide, 78% of fresh milk, 5% of white sugar, 1% of starter, 0.50% of compound stabilizer, and the rest is water . The composition of the composite stabilizer is 0.3% of sodium carboxymethyl cellulose, 0.05% of xanthan gum and 0.15% of pectin. The starter is prepared by Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1.

[0041] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0042] (1) It is carried out in a clean room with a cleanliness of 100. After cleaning and removing dirt such as mud on the surface of the pumpkin, it is cut. Remove the pumpkin fruit stalk, cut off the hard outer skin and inner pulp, seeds, etc., and cut into 3-4 cm thick blocks; put the pumpkin in boiling water for 12 minutes; press the pumpkin slices after blanching: water =Add ...

Embodiment 2

[0050] A pumpkin yoghurt, the formula of which comprises the following raw materials in mass ratio: 18% of pumpkin, 0.3% of Yunzhi polysaccharide, 75% of fresh milk, 5% of white sugar, 1% of starter, 0.50% of compound stabilizer, and the rest is water . The composition of the composite stabilizer is 0.3% of sodium carboxymethyl cellulose, 0.05% of xanthan gum and 0.15% of pectin. The starter is prepared by Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1.

[0051] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0052] (1) It is carried out in a clean room with a cleanliness of 100. After cleaning and removing dirt such as mud on the surface of the pumpkin, it is cut. Remove the pumpkin fruit stalk, cut off the hard outer skin and inner pulp, seeds, etc., and cut into 3-4 cm thick blocks; put the pumpkin in boiling water for 12 minutes; press the pumpkin slices after blanching: water =Add...

Embodiment 3

[0060] A kind of pumpkin yoghurt, its formula comprises the raw material of following mass ratio: 20% of pumpkin, 0.4% of Yunzhi polysaccharide, 72% of fresh milk, 5% of white granulated sugar, 1% of starter, 0.50% of compound stabilizer, the rest is water . The composition of the composite stabilizer is 0.3% of sodium carboxymethyl cellulose, 0.05% of xanthan gum and 0.15% of pectin. The starter is prepared by Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1.

[0061] Making the above-mentioned pumpkin polysaccharide yogurt rich in dietary fiber includes the following steps:

[0062] (1) It is carried out in a clean room with a cleanliness of 100. After cleaning and removing dirt such as mud on the surface of the pumpkin, it is cut. Remove the pumpkin fruit stalk, cut off the hard outer skin and inner pulp, seeds, etc., and cut into 3-4 cm thick blocks; put the pumpkin in boiling water for 12 minutes; press the pumpkin slices after blanching: water ...

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Abstract

The invention discloses pumpkin yoghourt and a preparation method, and belongs to the technical field of food processing. The yoghourt comprises the following raw materials in percentage by mass: 15-20% of pumpkins, 0.2-0.4% of coriolus versicolor polysaccharide, 70-78% of fresh milk, 5-8% of white granulated sugar, 1-3% of a leavening agent, 0.25-0.50% of a compound stabilizer and the balance of water. The preparation method of the pumpkin yoghourt comprises the following steps: pretreating fresh pumpkins, adding water and pulping to obtain pumpkin juice, extracting coriolus versicolor polysaccharide, mixing fresh milk, white granulated sugar and a compound stabilizer in proportion, adding the pumpkin juice and the coriolus versicolor polysaccharide, homogenizing, sterilizing, cooling, fermenting, after-ripening and packaging. A product is rich in nutrition, sour, sweet and delicious, and has unique flavors of pumpkins and yoghourt, in addition, after the coriolus versicolor polysaccharide is added, the post-acidification process of the yoghourt is inhibited to a certain extent, the sensory quality of the yoghourt is stabilized, and the shelf life of the yoghourt is prolonged.

Description

technical field [0001] The invention relates to a pumpkin yoghurt and a preparation method thereof, belonging to the technical field of food processing. 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. [0003] 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. The current research has found that Yunzhi (Coriolus versicolor) is also k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 张涛郭小雨江波
Owner JIANGNAN UNIV
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