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Apple and lily yoghourt and preparation method thereof

A technology of lily and apple, which is applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc., to achieve the effect of smooth surface, uniform tissue state, and simple and feasible production process

Pending Publication Date: 2021-08-31
JINGCHU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, many scholars have added various raw materials to milk to make yogurt products with various flavors, but the research on making apple lily yogurt by using fresh lily and apple has not been reported yet.

Method used

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  • Apple and lily yoghourt and preparation method thereof
  • Apple and lily yoghourt and preparation method thereof
  • Apple and lily yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This example provides an apple lily yogurt and its preparation method, and optimizes the fermentation process in the preparation method to find out the best process conditions.

[0032] 1. Experimental materials, reagents and equipment

[0033] The experimental materials used in this example are shown in Table 1.1, the reagents are shown in Table 1.2, and the equipment is shown in Table 1.3.

[0034] Table 1.1 Experimental materials

[0035]

[0036] Table 1.2 Experimental Reagents

[0037]

[0038] Table 1.3 Test main equipment list

[0039]

[0040]

[0041] 2. Key points of experimental operation

[0042] (1) Prepare citric acid solution: prepare 500 mL of 1.5% citric acid solution, accurately weigh 7.5 g of citric acid in a beaker with a balance, add water to dissolve it, pour it into a volumetric flask and set the volume to 500 mL.

[0043] (2) Preparation of apple juice: take fresh apples without mildew and rot, rinse them with tap water, peel them...

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Abstract

The invention discloses apple and lily yogurt and a preparation method thereof. The apple and lily yogurt comprises apple juice, lily juice and reconstituted milk in a volume ratio of (4-6): (6-10): (80-90). According to the yogurt, fresh lily, apple and skim milk powder are used as main raw materials, a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus is added, fermentation is carried out under a certain condition to prepare the apple and lily yoghourt, and through a single factor test and an orthogonal test, an optimal process condition for developing the apple and lily yoghourt is obtained. The yoghurt product produced by the invention has the unique fragrance of apples and lilies, is sour, sweet and delicious, and tastes fine, smooth and refreshing; and the texture state is uniform, impurities, bubbles and whey are avoided, and the surface is soft and smooth. The product is comprehensive in nutrition, is a nutritional health-care beverage integrating apples, lilies and yoghourt, is excellent in flavor, simple and feasible in preparation process and low in product cost, and provides a new development direction and a feasible way for development of new yoghourt varieties.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an apple lily yoghurt and a preparation method thereof. Background technique [0002] Yogurt refers to a dairy product that uses fresh milk or reconstituted milk as the main raw material and undergoes processes such as sterilization, inoculation, fermentation, and post-ripening. Yogurt contains a large number of lactic acid bacteria. After the milk is fermented by lactic acid bacteria, part of the lactose is decomposed and converted into lactic acid and other organic acids, which are easier to be digested and absorbed by the human body, and the nutritional value of milk has increased compared with that before fermentation. Compared with traditional fresh milk, yogurt has a unique flavor and taste, and its nutritional value is also greatly improved. This dairy product with excellent taste and nutritional value is very popular among consumers. [0003] The synergistic effect of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/123
CPCA23C9/1307A23C9/13A23C9/1238A23C2240/15A23V2400/123A23V2400/249
Inventor 徐艳朱德艳田雪军王其海马丹张婷
Owner JINGCHU UNIV OF TECH
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