Novel red pitaya yoghourt and preparation method thereof

A technology of red pitaya and yogurt, which is applied in the field of new red pitaya yogurt and its preparation, can solve the problems of restricting the deep processing of red pitaya, unstable anthocyanins, and only a small amount, and achieve pink color, smooth taste, and texture delicate effect

Inactive Publication Date: 2021-09-24
广东晨旺乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the red dragon fruit, but because the color and antioxidant function of the red dragon fruit are mainly determined by the anthocyanins contained in it, and the anthocyanins are extremely unstable, so the red dragon fruit is limited to a certain extent. Deep processing of dragon fruit
There are very few red dragon fruit products on the market at present, only a small amount of fruit juice, fruit wine and fruit vinegar

Method used

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  • Novel red pitaya yoghourt and preparation method thereof
  • Novel red pitaya yoghourt and preparation method thereof
  • Novel red pitaya yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] A novel red pitaya yoghurt comprises the following raw materials in mass percentage: 10% of whole milk powder, 80% of warm water, 1% of red pitaya pulp, and 9% of white sugar.

[0074] A preparation method of novel red dragon fruit yogurt, comprising the steps of:

[0075] S1, preparing red dragon fruit pulp

[0076] Choose a red dragon fruit with no spots or lesions, wash to remove dust and impurities, peel and cut into cubes, then put the pulp into the wall breaking machine for 2 minutes, after filtering, add color-protecting agent, and then put it in a constant temperature water bath at 70°C Sterilize for 15 minutes and cool down to 42°C;

[0077] S2, deployment, homogenization

[0078] Prepare whole milk powder, warm water and white granulated sugar in a certain proportion to form an emulsion, and then perform homogenization;

[0079] S3, sterilization, cooling

[0080] After sterilizing at 90°C for 10 minutes, cool down to 42°C;

[0081] S4, inoculation, ferme...

Embodiment 2

[0086] A novel red pitaya yogurt comprises the following raw materials in mass percentage: 10% of whole milk powder, 80% of warm water, 5% of red pitaya pulp, and 5% of white sugar.

[0087] A preparation method of novel red dragon fruit yogurt, comprising the steps of:

[0088] S1, preparing red dragon fruit pulp

[0089] Choose red dragon fruit with no spots or lesions, wash to remove dust and impurities, peel and cut into cubes, then put the pulp into a wall breaking machine to break the wall for 2 minutes, after filtering, add color-protecting agent, and then put it in a constant temperature water bath at 75°C Sterilize for 18 minutes and cool down to 42°C;

[0090] S2, deployment, homogenization

[0091] Prepare whole milk powder, warm water and white granulated sugar in a certain proportion to form an emulsion, and then perform homogenization;

[0092] S3, sterilization, cooling

[0093] After sterilizing at 90°C for 12 minutes, cool down to 45°C;

[0094] S4, inocu...

Embodiment 3

[0099] A novel red pitaya yoghurt comprises the following raw materials in mass percentage: 12.8% of whole milk powder, 77.2% of warm water, 3% of red pitaya pulp, and 7% of white sugar.

[0100] A preparation method of novel red dragon fruit yogurt, comprising the steps of:

[0101] S1, preparing red dragon fruit pulp

[0102] Choose a red dragon fruit with no spots or lesions, wash to remove dust and impurities, peel and cut into cubes, then put the pulp into a wall breaking machine to break the wall for 3 minutes, after filtering, add color-protecting agent, and then put it in a constant temperature water bath at 70°C Sterilize for 15 minutes and cool down to 42°C;

[0103] S2, deployment, homogenization

[0104] Prepare whole milk powder, warm water and white granulated sugar in a certain proportion to form an emulsion, and then perform homogenization;

[0105] S3, sterilization, cooling

[0106] After sterilizing at 90°C for 10 minutes, cool down to 42°C;

[0107] S4...

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Abstract

The invention discloses novel red pitaya yoghourt and a preparation method thereof. The novel red pitaya yoghourt is prepared from the following raw materials in percentages by weight: 10-16% of whole milk powder, 70-80% of warm water, 1-5% of red pitaya pulp and 5-9% of white granulated sugar. The preparation method comprises the following steps: S1, preparing the red pitaya pulp; S2, blending and homogenizing; S3, sterilizing and cooling; S4, inoculating and fermenting; and S5, after-ripening. In order to research the processing technology of the red pitaya yoghurt, sensory measurement scores are taken as main reference indexes, four main factors influencing the flavor of the red pitaya yoghurt, namely the ratio of milk powder to water, the addition amount of fruit pulp, the addition amount of white granulated sugar and fermentation time, are selected as research objects, and an L9 (34) orthogonal design test is carried out; through the color protection research on the red pitaya yoghourt, the blank of the color protection process of the anthocyanin in the red pitaya is filled.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to a novel red dragon fruit yogurt and a preparation method thereof. Background technique [0002] Pitaya belongs to the genus Trigonum (also known as Tianchi genus) of the cactus family, and is a typical tropical and subtropical plant. Currently, dragon fruit is widely grown in Asian countries such as Malaysia, Vietnam, Thailand, Philippines and China. In recent years, dragon fruit, as an economically important fruit crop, has been widely planted in southern and southwestern China. According to the color of the pulp, it can be divided into three types: red-skinned and white-fleshed dragon fruit, yellow-skinned and white-fleshed dragon fruit, and red-skinned red dragon fruit. Among them, the red-skinned white-heart and red-skinned red-heart series are the best. [0003] With the awakening of consumers' health awareness, consumers not only pay attention to the enjoyment of taste, bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/133A23C9/1307A23C9/13
Inventor 詹木秋
Owner 广东晨旺乳业有限公司
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