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Ginkgo sour milk, and its processing art

A processing technology, ginkgo yoghurt technology, applied in dairy products, applications, milk preparations, etc., can solve the problems of ginkgo flesh not protecting color in time, difficult to use lactobacilli, and reproduction has no effect, etc., to achieve unique health effects , good flavor, maintain color effect

Inactive Publication Date: 2006-01-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1. A ginkgo yogurt. The ginkgo yogurt formula components are: 1kg of ginkgo pulp soaked in water, 55kg of fresh milk, 30kg of purified water, 3kg of Lactobacillus bulgaricus, 2kg of Streptococcus thermophilus and 9kg of white sugar .

[0020] The processing technology of the ginkgo yogurt with the above formula components consists of the following steps in sequence:

[0021] 1) Take the ginkgo fruit, remove the shells and underwear to obtain the processed ginkgo pulp; use a solution of 1% salt and 0.2% citric acid to protect the color of the ginkgo pulp in time for 10-30 minutes to prevent browning ;

[0022] 2) Soak the ginkgo pulp obtained in the above process with purified water until the ginkgo pulp swells and the color changes from golden yellow to milky white to obtain ginkgo pulp soaked in water;

[0023] 3) Take the above-mentioned 1kg of ginkgo pulp soaked in water and add 4kg of purified water, mash it with a high-speed tissue masher, and then filter it wi...

Embodiment 2

[0031] Example 2. A ginkgo yogurt. The ginkgo yogurt formula consists of: 3kg of ginkgo pulp soaked in water, 70kg of fresh milk, 20kg of purified water, 1kg of Lactobacillus bulgaricus, 1kg of Streptococcus thermophilus, and 5kg of white sugar .

[0032] The processing technology of the ginkgo yogurt with the above formula components consists of the following steps in sequence:

[0033] 1) Take the ginkgo fruit, remove the shells and underwear to obtain the processed ginkgo pulp; use a solution of 1% salt and 0.2% citric acid to protect the color of the ginkgo pulp in time for 10-30 minutes to prevent browning ;

[0034] 2) Soak the ginkgo pulp obtained in the above process with purified water until the ginkgo pulp swells and the color changes from golden yellow to milky white to obtain ginkgo pulp soaked in water;

[0035] 3) Take the above 3kg of ginkgo pulp soaked in water and add 12kg of purified water, mash it with a high-speed tissue masher, and then filter it with a 100-me...

Embodiment 3

[0043] Example 3, a ginkgo yogurt, the ginkgo yogurt formula components are: 2kg of ginkgo pulp soaked in water, 62kg of fresh milk, 25kg of purified water, 2kg of Lactobacillus bulgaricus, 1.5kg of Streptococcus thermophilus and white sugar 7.5kg.

[0044] The processing technology of the ginkgo yogurt with the above formula components consists of the following steps in sequence:

[0045] 1) Take the ginkgo fruit, remove the shells and underwear to obtain the processed ginkgo pulp; use a solution of 1% salt and 0.2% citric acid to protect the color of the ginkgo pulp in time for 10-30 minutes to prevent browning ;

[0046] 2) Soak the ginkgo pulp obtained in the above process with purified water until the ginkgo pulp swells and the color changes from golden yellow to milky white to obtain ginkgo pulp soaked in water;

[0047] 3) Take the above 2kg of ginkgo pulp soaked in water and add 8kg of purified water, use a high-speed tissue masher to mash, and then filter with a 100-mesh ...

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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 yogurt and its processing technology. Background technique [0002] Ginkgo biloba, also known as ginkgo, is a precious tree species that integrates environmental beautification, medicine, food and materials. Ginkgo seeds are well-known dried fruits, which contain a variety of biologically active nutrients. Each 100g of dried fruit contains 13.5g of protein, 3g of fat, 71g of carbohydrate, 19.5mg of calcium, 0.2mg of carotene, and a small amount of gibberellin. And cytokinin, etc. At present, various foods made of silver almonds or leaves have become more and more popular, because they are rich in nutrition, good in color and taste, and can also prevent diseases and health care, 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 dairy products have been accepted by people. [0003] The existing ginkgo y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/133
Inventor 李铎施佳慧张煜锋
Owner ZHEJIANG UNIV
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