Ginkgo sour milk, and its processing art

Abstract

A ginkgo-type sour milk with high nutritive value is prepared proportionally from the immersed-in-water ginkgo pulp, fresh milk, purified water, yoghourt lactobacillus, thermophilic streptococcus and granular white sugar. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a ginkgo yoghurt and a processing method thereof. Background technique [0002] Ginkgo biloba, also known as ginkgo, is a precious tree species that integrates landscaping, medicine, food and materials. Ginkgo seed is a famous dried fruit, which contains a variety of biologically active nutrients. Every 100 grams of dried fruit contains 13.5g of protein, 3g of fat, 71g of carbohydrates, 19.5mg of calcium, 0.2mg of carotene, and a small amount of gibberellin and cytokinins etc. At present, various foods made of ginkgo kernels or leaves have become more and more popular, because in addition to being rich in nutrition and good in color and taste, it can also prevent diseases and protect health, and can treat high blood pressure, coronary heart disease, and angina pectoris. , cerebral vasospasm, etc. At the same time, the nutritional and health functions of fermented milk products have been accepted by people. [0003] A kind o...

AI Technical Summary

Problems solved by technology

This kind of processing technology has the following disadvantages: 1), the ginkgo pulp that has been processed has not been protected in time, which will easily cause browning and affect the appearance; 2), the residue after ginkgo liquid filtration has not been enzymolyzed , such Ginkgo slurry has no effect on the growth and reproduction of Lactobacillus, because Ginkgo is rich in starch and protein, most of it precipitates at the bottom of the container after the sterilization process, and there are very few nutrients dispersed in the milk medium, so it is difficult to be milked. used by bacillus