Preparation method of sucrose-free lycium ruthenicum yoghourt wine

A technology of black wolfberry and yogurt wine, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as unfavorable health and immaturity, achieve cardiovascular protection, strong antioxidant capacity, low calorific value

Pending Publication Date: 2022-06-03
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the research and technology on yoghurt wine in the market is not yet mature, so how to develop the organic combination of two different styles of fermented food to prepare yoghurt wine with unique flavor has gradually attracted people's attention
In traditional crafts, a large amount of sucrose is generally added to yogurt to improve the taste, which is also popular with people in this way. However, a large number of modern studies have shown that eating a large amount of sucrose is not good for health, and may even cause various diseases. Therefore, the addition of sucrose should be avoided while developing yogurt wine, which is also in line with the concept of modern healthy diet

Method used

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  • Preparation method of sucrose-free lycium ruthenicum yoghourt wine
  • Preparation method of sucrose-free lycium ruthenicum yoghourt wine
  • Preparation method of sucrose-free lycium ruthenicum yoghourt wine

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

Specific Example 1

[0042] In the present embodiment, the specific formula by weight is:

[0043]

[0044] Wherein, the yogurt starter includes Streptococcus thermophilus and Lactobacillus thermophilus, and the weight ratio of the two is 1:1; the stabilizer is modified starch; 1 part of sucralose, 50 parts of erythritol, and 0.05 part of coating citric acid.

[0045] figure 1 It is a flow chart of a preparation method of a zero sucrose black wolfberry yogurt wine of the present invention, from which it can be seen that the specific preparation method of this implementation is:

[0046] Step S1: Container pretreatment: Sterilize all the containers required in the preparation process.

[0047] Step S2: Preparation of black wolfberry juice: take a certain amount of dried black wolfberry, grind and wrap it with gauze, add purified water and soak for 15 minutes, squeeze out the thick juice, filter with gauze to remove slag, and put the obtained black wolfberry juice into a cl...

specific Embodiment 2

[0055] Step S9: post-cooking: in step S8, the mixed and prepared yogurt wine is placed in the refrigerator, and after being refrigerated and cooked for 8 hours, it is put into a can, and then packaged and put into storage.

Specific embodiment 2

[0057] In the present embodiment, the specific formula by weight is:

[0058]

[0059] Wherein, the yogurt starter includes Streptococcus thermophilus and Lactobacillus thermophilus, and the weight ratio of the two is 3:1; the stabilizer is carrageenan; the compound sweetener is composed of glucosyl stevia by weight 9 parts of glycosides, 3 parts of sucralose, 100 parts of erythritol, and 0.1 part of coating citric acid are mixed.

[0060] figure 1 It is a flow chart of a preparation method of a zero sucrose black wolfberry yogurt wine of the present invention, from which it can be seen that the specific preparation method of this implementation is:

[0061] Step S1: Container pretreatment: Sterilize all the containers required...

specific Embodiment 3

[0069] Step S8: Mixing and modulation: the temperature of the fermented yogurt obtained in step S7 is lowered to 25° C., a certain amount of the glutinous rice wine prepared in step S3 is added, and stirred evenly to obtain yogurt wine.

[0070] Step S9: after-cooking: in step S8, the yogurt wine prepared by mixing and preparing is put into the refrigerator, and after being refrigerated for 12 hours, the yogurt wine is put into a can, and then packaged and put into storage.

Specific embodiment 3

[0072] In the present embodiment, the specific formula by weight is:

[0073]

[0074] Wherein, the yogurt starter includes Streptococcus thermophilus and Lactobacillus thermophilus, and the weight ratio of the two is 2:1; the stabilizer is pectin; 2 parts of sucralose, 80 parts of erythritol, and 0.08 part of coating citric acid.

[0075] figure 1 It is a flow chart of a preparation method of a zero sucrose black wolfberry yogurt wine of the present invention, from which it c...

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Abstract

The invention belongs to the technical field of health-care food, and particularly relates to a preparation method of zero-sucrose lycium ruthenicum yoghourt wine, which takes lycium ruthenicum juice, milk powder, glutinous rice wine, a compound sweetening agent, a stabilizer and a yoghourt leavening agent as raw materials, and comprises the following specific steps: respectively preparing the lycium ruthenicum juice, the glutinous rice wine, the compound sweetening agent and a milk powder solution in advance; adding the prepared lycium ruthenicum juice and a compound sweetening agent during preparation of a milk powder solution to obtain a compound milk powder solution, then homogenizing and sterilizing the compound milk powder solution, adding a yoghurt starter and a stabilizer for fermentation, then adding glutinous rice wine, mixing and blending to obtain yoghurt wine, and finally sterilizing, after-ripening, packaging and refrigerating. According to the invention, cane sugar is not added, the obtained yoghourt wine has good flavor and taste, the advantages of glutinous rice wine and yoghourt are combined, the effects of nutritional ingredients and anthocyanin in lycium ruthenicum are fully exerted, health care is facilitated, health trouble caused by high sugar is avoided, and the yoghourt wine has practical significance.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of black wolfberry yogurt wine with zero sucrose. Background technique [0002] Yogurt wine is a low-alcohol drink with both lactic acid fermentation and alcoholic fermentation flavor. It is a novel drink in the field of health food. It has both the taste of traditional fermented food (sweet wine), sweet and sour taste, and rich aroma. , and has the unique flavor of lactic acid fermented yogurt, and also has the health care effect of preventing and treating diseases, so it has gradually been favored by consumers in recent years. [0003] However, the research and technology on yogurt wine on the market are not mature at present, so how to develop the organic combination of two different styles of fermented food to prepare yogurt wine with unique flavor has gradually attracted people's attention. In the traditional process, a large amount of s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/023C12G3/024C12G3/026C12G3/022C12G3/04C12R1/46C12R1/225
CPCC12G3/02C12G3/023C12G3/024C12G3/026C12G3/022C12G3/04Y02A50/30
Inventor 满云方莹程子龙刘慧王悦悦孙伊凡
Owner BENGBU COLLEGE
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