Preparation method of red beet yoghurt powder

A technology of red beet powder and red beet, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of acid instability, easy discoloration, and limited application, and achieve better taste and richness Taste requirements, effects of reducing bitterness and earthy taste

Pending Publication Date: 2021-07-30
SHENYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, red beet pigment also has heat instability and acid instability, and its color is prone to discolora

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] (1) Wash the fresh H23 red beef vegetable roots, cut into 2CM squares after peeled, and get the red sweet dish;

[0033] (2) Reduet the red sugar dishes under -50 ° C, freeze-drying, lyophilization time is 18 h, resulting in dry red sweet vegetables after drying;

[0034] (3) Crack the red sugar table in step 2 and crush for 5 minutes, collect red beet powder;

[0035] (4) Mix: Add 10 red beet powder, 5 whey protein powder, 1 part of white sugar, 5 copoconut milk, mix, mix, red beets at 50 ° C, 35MPa conditions The powder is evenly dispersed in fresh milk;

[0036] (5) Sterilization: Sterilization at 85 ° C for 6 minutes;

[0037] (6) Inoculation: Cooling the bactericidal milk to 40 ° C, access to the bristles of the Bulgaria and the Bacillus Bacillus Mixture of Bulgaria, which is good in the production of the viscous effect;

[0038] (7) Insulation fermentation 8 h to get the acidity suitable fermentation yogurt;

[0039] (8) Add dry protection agent: 1 ...

Example Embodiment

[0041] Example 2

[0042] (1) Wash the fresh H22 red vegetable roots, cut into 1CM square, and get a red sweet dish;

[0043] (2) The red sugar dishes were subjected to freeze-drying under -45 ° C, and the lyophilization time was 17 h, and the dried redweight block was obtained;

[0044] (3) Crack the red sweet vegetables in step 2 and smash 6 minutes, collect red beet powder;

[0045] (4) Mix: 15 red beet powder, 7 serum protein powder, 2 white sugar, 7 serum milk, mix, mixed, mixed under 45 ° C, 30 MPa conditions, so that red beets The powder is evenly dispersed in fresh milk;

[0046] (5) Sterilization: 5 minutes at 90 ° C;

[0047] (6) Inoculation: Cooling the bactericidal milk to 45 ° C, access to the superblyzed adhesion, the Bulgaria Lactobacillus, Bacillus, Bacillus, Bacillus hybrid fermentants;

[0048] (7) Insulation Fermentation 9H to get a suitable fermentation yogurt from acidity;

[0049] (8) Add a dry protection agent: 2 parts of machine dextrin, 2 parts of β-dextri...

Example Embodiment

[0051] Example 3

[0052] (1) Wash the fresh H10 red sugar roots, cut into 1.5cm squares after peeled, and get the red sweet dish;

[0053] (2) Clean dry treatment under -55 ° C, the lyophilization time is 19 h, resulting in a dry red sweet vegetable block after drying;

[0054] (3) Crack the red sugar bowl in step 2 and crush 7 minutes, collect red beet powder;

[0055] (4) Mix: 12 copies of red beet powder, 6 whey protein powder, 1 white sugar, 7 serum milk, mix, mix, red beets under 55 ° C, 40MPa conditions The powder is evenly dispersed in fresh milk;

[0056] (5) Sterilization: 5 minutes at 95 ° C;

[0057] (6) Inoculation: Cooling the bactericidal milk to 40 ° C, access to the preparation of the Bulgaria Lactobacillus and the Balloplasma mixture of Bulgaria, which is well viscous.

[0058] (7) Insulation fermentation 8 h to get the acidity suitable fermentation yogurt;

[0059] (8) Add a dry protectant: 1 part of maltodextrin after fermentation, 2 parts of β-cyclodextrin, etc....

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PUM

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Abstract

The invention discloses a preparation method of red beet yoghurt powder, and relates to the technical field of yoghurt processing, and the preparation method comprises the following steps: treating special varieties of red beet, freeze-drying, breaking walls and crushing to obtain red beet powder, and mixing the red beet powder with whole milk, coconut milk and the like; taking lactobacillus bulgaricus and streptococcus thermophilus which produce fragrance and viscosity as leavening agents for fermentation, and then performing spray drying to obtain the red beet yoghurt powder which can protect pigment and nutritional value of the red beet and has good flavor.

Description

technical field [0001] The invention relates to the technical field of yoghurt processing, in particular to a method for preparing red beet yoghurt powder with good flavor and with the protection of red beet pigment and nutritional value through freeze-drying and spray-drying. Background technique [0002] Yogurt is a fermented dairy product rich in nutrients. During the fermentation process, lactic acid bacteria decompose lactose into small molecules of glucose. Patients with lactose intolerance can also eat it. At the same time, it has the effects of promoting digestion and absorption, improving the intestinal environment, and inhibiting the reproduction of harmful bacteria in the intestinal tract. However, the liquid state of yogurt and the active lactic acid bacteria in it make the sales of yogurt must have a mature cold chain system, and the shelf life is short, which makes it inconvenient to carry and transport, and limits its sales scope. [0003] Yogurt powder is a ...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/13A23C9/133
CPCA23C9/16A23C9/1307A23C9/133A23V2400/123A23V2400/249
Inventor 杨舒王莉雅刚爽兴旺
Owner SHENYANG UNIV
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