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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 discoloration in a short time. At the same time, red beet has an earthy smell, which limits its application in food processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Take fresh H23 red beet root, wash it, peel it and cut it into 2cm cubes to obtain red beet pieces;

[0033] (2) Freeze-drying the red beet pieces at -50°C for 18 hours to obtain dried red beet pieces;

[0034] (3) Break the red beet block in step 2 for 5 minutes to collect red beet powder;

[0035] (4) Mixing: Add 10 parts of red beet powder, 5 parts of whey protein powder, 1 part of white sugar and 5 parts of coconut milk to 90 parts of fresh milk, mix and homogenize at 50°C and 35MPa to make red beet The powder is evenly dispersed in the fresh milk;

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

[0037] (6) Inoculation: Cool the sterilized milk to 40°C, and insert the mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus with good aroma and viscosity production;

[0038] (7) Insulated and fermented for 8 hours to obtain fermented yoghurt with suitable acidity;

[0039] (8) Add drying protection agent: add 1 part of maltodextr...

Embodiment 2

[0042] (1) Take fresh H22 type red beetroot, wash, peel and cut into 1cm cubes to obtain red beet pieces;

[0043] (2) Freeze-drying the red beet pieces at -45°C for 17 hours to obtain dried red beet pieces;

[0044] (3) Break the red beet block in step 2 for 6 minutes to collect red beet powder;

[0045] (4) Mixing: Add 15 parts of red beet powder, 7 parts of whey protein powder, 2 parts of white sugar and 7 parts of coconut milk to 95 parts of fresh milk, mix and homogenize at 45°C and 30MPa to make red beet The powder is evenly dispersed in the fresh milk;

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

[0047] (6) Inoculation: Cool the sterilized milk to 45°C, and insert the mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus with good aroma and viscosity;

[0048] (7) Insulated and fermented for 9 hours to obtain fermented yogurt with suitable acidity;

[0049] (8) Add drying protection agent: add 2 parts of maltodextrin, 2 parts of ...

Embodiment 3

[0052] (1) Take fresh H10 red beet root, wash it, peel it and cut it into 1.5cm cubes to obtain red beet pieces;

[0053] (2) Freeze-dry the red beet pieces at -55°C for 19 hours to obtain dried red beet pieces;

[0054] (3) Break the red beet block in step 2 for 7 minutes to collect red beet powder;

[0055] (4) Mixing: Add 12 parts of red beet powder, 6 parts of whey protein powder, 1 part of white sugar and 7 parts of coconut milk to 90 parts of fresh milk, mix and homogenize at 55°C and 40MPa to make red beet The powder is evenly dispersed in the fresh milk;

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

[0057] (6) Inoculation: Cool the sterilized milk to 40°C, and insert the mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus with good aroma and viscosity;

[0058] (7) Insulated and fermented for 8 hours to obtain fermented yoghurt with suitable acidity;

[0059] (8) Add drying protection agent: add 1 part of maltodextrin, 2 parts of...

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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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