Sour milk contg. fruit meat of litchi chinensis, and its prepn. method

A technology for lychee pulp and yogurt, which is applied in the directions of milk preparations, dairy products, applications, etc., achieves the effects of stable tissue state, low cost and alleviating astringency

Inactive Publication Date: 2005-11-09
SOUTH CHINA AGRI UNIV
View PDF1 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese patent CN1060947A discloses a method for preparing strawberry yoghurt, which is characterized in that strawberry pulp is added to yoghurt after fermentation, so that it has both yoghurt and strawberry flavors, but the nutrition of strawberries cannot be maximized.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The method for preparing lychee pulp is as follows:

[0026] Select 1 kg of lychees without pests and mechanical damage, wash them with water, blanch them in boiling water for 20 seconds, and drain them; after peeling and removing the pits, grind the lychee pulp into 2-6mm granular or small pieces ; Heat the mixture of minced lychee pulp and juice to 75° C., and keep it warm for 10 minutes to eliminate enzyme treatment.

[0027] The ingredients and production method of yogurt are as follows:

[0028] Take 80g of white sugar and 110g of whole milk powder, add it to 825mL of water, and mix well;

[0029] Preheat the mixture to 60-65°C and then use 16-25MPa to homogenize;

[0030] Heat the homogenized emulsion to 90-95°C and keep it warm for 20 minutes to sterilize;

[0031] Then after cooling to 42-45° C., inoculate 2% by weight of yogurt strains; ferment at 42-45° C. for 3-4.5 hours and then rapidly cool to 10-15° C.

[0032] Preparation of Composite Stabilizer

[0...

Embodiment 2

[0037] The method for preparing lychee pulp is as follows:

[0038] Select 1 kg of lychees without pests and mechanical damage, wash them with water, blanch them in boiling water for 30 seconds, and drain them; after peeling and removing the pits, grind the lychee pulp into 2-6mm granular or small pieces ; Heat the mixture of minced lychee pulp and juice to 85° C., and keep it warm for 10 minutes to eliminate enzyme treatment.

[0039] The ingredients and production method of yogurt are as follows:

[0040] Take 70g of white sugar and 120g of whole milk powder, add it to 1000mL of water, and mix well;

[0041] Preheat the mixture to 60-65°C and then use 16-25MPa to homogenize;

[0042] Heat the homogenized emulsion to 90-95°C and keep it warm for 20 minutes to sterilize;

[0043] Then after cooling to 42-45°C, inoculate 3% by weight of yogurt strains; ferment at 42-45°C for 3-4.5 hours and then rapidly cool to 10-15°C.

[0044] Preparation of Composite Stabilizer

[0045]...

Embodiment 3

[0049] The method for preparing lychee pulp is as follows:

[0050] Select 1 kg of lychees without pests and mechanical damage, wash them with water, blanch them in boiling water for 10 seconds, and drain them; after peeling and removing the pits, grind the lychee pulp into 2-6mm granular or small pieces ; Heat the mixture of minced lychee pulp and juice to 70° C., and keep it warm for 10 minutes to eliminate enzyme treatment.

[0051] The ingredients and production method of yogurt are as follows:

[0052] Take 100g of white sugar and 90g of whole milk powder, add it to 700mL of water, and mix well;

[0053] Preheat the mixture to 60-65°C and then use 16-25MPa to homogenize;

[0054] Heat the homogenized emulsion to 90-95°C and keep it warm for 20 minutes to sterilize;

[0055] Then after cooling to 42-45°C, inoculate 5% by weight of yogurt strains; ferment at 42-45°C for 3-4.5 hours and then rapidly cool to 10-15°C.

[0056] Preparation of Composite Stabilizer

[0057] ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.

Description

(1) Technical field [0001] The patent relates to yoghurt and its preparation method, in particular to lychee pulp yoghurt and its preparation method. Belongs to the field of dairy products. (2) Background technology [0002] The nutritional structure of yogurt is closest to the ideal nutritional dietary standard, and it can regulate the function of the gastrointestinal tract and the immune system. It is generally loved by consumers and is called the second glass of milk in daily life. In addition, lychees are beautiful in color, aroma and taste, tender and refreshing in texture, rich in aroma, sweet and juicy in taste, and rich in nutrition. According to the "Compendium of Materia Medica": "Always eat lychees, can nourish the brain and keep fit, treat miasma and swell, appetize and benefit the spleen, dry products can replenish vitality, and are tonics for puerpera and the elderly." It can be seen that making lychee pulp yogurt can combine nutrition and The health care is ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 方祥游丽娜王琳
Owner SOUTH CHINA AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap