Preparation method of red beet pulp particle yoghourt

A technology of pulp granules and red beet, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of blanks and other problems, achieve the effects of non-rich nutrition, promote gastrointestinal motility, and improve absorption and utilization

Pending Publication Date: 2022-01-28
HEILONGJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the yogurt sold in the market often improves the nutritional value and taste of yogurt by adding fruit pulp, but the red beet pulp granular yogurt product has been blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Deodorization treatment of red beet pulp: cut 100g of red beet pulp after peeling and cleaning into cubes of 8mm×8mm×8mm, mix red beet granules with distilled water according to the solid-liquid ratio of 1g:4mL, and mix them with distilled water at 0.012m 3 Ozone gas is passed into it at a flow rate of / h (2L liquid is passed into a gas flow rate of 0.06m 3 / h), stirring while passing ozone, the ventilation time is 3min, stop ventilation, after soaking for 15min, pour out the distilled water containing ozone and wring out the moisture with filter cloth.

[0026] (2) Preparation of red beet pulp granules and slurry: add the deodorized red beet pulp granules into 500mL water, add 60g of white sugar, soak at 30°C for 2h, boil for 1h, add guar gum A total of 1 g of carrageenan (1:1 ratio) was stirred evenly, then cooled to room temperature, and red beet pulp particles and red beet pulp were obtained by separation.

[0027] (3) Preparation of fermentation substrate: Add...

Embodiment 2

[0031] (1) Deodorization treatment of red beet pulp: cut 200g of red beet pulp after peeling and cleaning into cubes of 5mm×5mm×5mm, mix red beet granules with distilled water according to the solid-liquid ratio of 1g:3mL, and mix them with distilled water at a concentration of 0.0045m 3 Ozone gas is passed into it at a flow rate of / h (2L liquid is passed into a gas flow rate of 0.03m 3 / h), stirring while passing ozone, the ventilation time is 5min, stop ventilation, after soaking for 20min, pour out the distilled water containing ozone and wring out the moisture with filter cloth.

[0032] (2) Preparation of red beet pulp granules and slurry: add the deodorized red beet pulp granules into 700mL of water, add 100g of white sugar, soak at 40°C for 2h, boil for 1.5h, add gelatin and karaage A total of 4g of glue (1:1 ratio) was stirred evenly, cooled to room temperature, and red beet pulp particles and red beet pulp were obtained after separation.

[0033] (3) Preparation of ...

Embodiment 3

[0037](1) Deodorization treatment of red beet pulp: cut 500g of red beet pulp after peeling and cleaning into cubes of 10mm×10mm×10mm, mix red beet granules with distilled water according to the solid-liquid ratio of 1g:5mL, and distilled water at 0.15m 3 Ozone gas is passed into it at a flow rate of / h (2L liquid is passed into a gas flow rate of 0.06m 3 / h), stirring while passing ozone, the ventilation time is 10min, stop ventilation, after soaking for 25min, pour out the distilled water containing ozone and wring out the moisture with filter cloth.

[0038] (2) Preparation of red beet pulp granules and slurry: add the deodorized red beet pulp granules to 2000mL water, add 300g of white sugar, soak at 45°C for 5h, boil for 2h, add gelatin and pectin A total of 10g (1:1 ratio) was stirred evenly, cooled to room temperature, and red beet pulp particles and red beet pulp were obtained after separation.

[0039] (3) Preparation of fermentation substrate: Add 100 g of white sug...

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PUM

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Abstract

The invention relates to a preparation method of red beet pulp particle yoghourt, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps of: deodorizing red beet pulp by utilizing ozone, separating out betacyanin from the deodorized red beet pulp, respectively preparing red beet pulp particles and red beet pulp, and then adding the red beet pulp particles and the red beet pulp into fermented yoghurt to complete the preparation of the red beet pulp particle yoghurt. The red beet pulp particle yoghourt obtained by the invention has the characteristics of rich nutrition, fine and uniform tissue state, moderate sour and sweet taste and unique flavor of red beet, and is pink loved by mass consumers in color.

Description

technical field [0001] The invention relates to a method for preparing yogurt with red beet pulp granules, and belongs to the technical field of dairy product processing. [0002] technical background [0003] Red beets, also known as flame vegetables, are rich in nutritional value and rich in various vitamins. Among them, betalain has a strong antioxidant capacity, ascorbic acid and some sweeteners have a protective effect on pigments, betalain also has the effect of regulating blood lipids, and has a strong ability to scavenge free radicals and antioxidant capacity. In addition, betalain is also a very ideal natural red pigment, which has strong antioxidant properties so that it has good coloring and color protection effects, and plays an important role in natural food additives. However, the unwelcome earthy taste of red beet itself limits its application in food products. If the earthy smell of red beet can be removed through technical means, but its own color and luste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C9/123A23L5/20
CPCA23C9/133A23C9/1307A23C9/123A23L5/276A23L5/21A23V2002/00A23V2400/137A23V2400/123A23V2400/113A23V2400/175A23V2400/231A23V2400/169A23V2400/321A23V2400/249A23V2400/531A23V2200/15A23V2250/128A23V2300/24
Inventor 兴旺刘大丽谭文勃杨舒刚爽
Owner HEILONGJIANG UNIV
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