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Black locust flower yogurt and production method thereof

A technology of locust flower and yogurt, which is applied in the field of milk fermented products and its processing, can solve the problems of waste, reduced enzyme activity, and no research on locust flower yogurt, and achieve the effect of easy promotion and extended shelf life

Inactive Publication Date: 2010-05-12
DALIAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, except for a very small amount of locust flowers, most of them are discarded. Therefore, how to make better use of the rich nutrients of locust flowers to serve human beings needs further research and development.
And yogurt also has shortcomings: yogurt mainly contains trace elements such as calcium, phosphorus, copper, molybdenum, and other trace elements are still insufficient; the fermentation temperature of most yogurts is all at 42°C, which reduces the activity of enzymes in yogurt; The storage time of ordinary set yogurt is about one week; the sugar content of yogurt is 7-8%.
[0005] So far, there is only the development of locust flower drink, but there is no research on locust flower yoghurt

Method used

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  • Black locust flower yogurt and production method thereof
  • Black locust flower yogurt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Raw materials used in this embodiment are:

[0049] Locust flower 2g

[0050] Sucrose 3g

[0051] Fermented bacteria 3g

[0052] Fresh milk 100g

[0053] The black locust flower is the fresh petal of the black locust flower. The fermentation bacteria are Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium, and the mass ratio thereof is 1:1:1:1.

[0054] Preparation Process:

[0055] (1) Strain preparation: carry out strain cultivation according to the cultivation method of conventional yogurt fermentation strains;

[0056] (2) Raw material preparation: fresh milk and sucrose are mixed, boiled and sterilized at a temperature of 100°C, and sealed for later use;

[0057] (3) Inoculation: in the aseptic operation room, mix and inoculate the sterilized components;

[0058] (4) Fermentation: ferment the inoculated mixture at a temperature of 37° C. for 6 hours;

[0059] (5) Post-ripening: cool the fermented mixture to 4-...

Embodiment 2

[0062] Raw materials used in this embodiment are:

[0063] Locust flower 3g

[0064] Sucrose 3g

[0065] Fermented bacteria 3g

[0066] Fresh milk 100g

[0067] The black locust flower is the fresh petal of the black locust flower. The fermentation bacteria are Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium, and the mass ratio thereof is 1:1:1:1.

[0068] Preparation Process:

[0069] (1) Strain preparation: carry out strain cultivation according to the cultivation method of conventional yogurt fermentation strains;

[0070](2) Raw material preparation: fresh milk and sucrose are mixed, boiled and sterilized at a temperature of 100°C, and sealed for later use;

[0071] (3) Inoculation: in the aseptic operation room, mix and inoculate the sterilized components;

[0072] (4) Fermentation: ferment the inoculated mixture at a temperature of 37° C. for 5 hours;

[0073] (5) Post-ripening: cool the fermented mixture to 4-5...

Embodiment 3

[0076] Raw materials used in this embodiment are:

[0077] Locust flower 6g

[0078] Sucrose 3g

[0079] Fermented bacteria 3g

[0080] Fresh milk 100g

[0081] The black locust flower is the fresh petal of the black locust flower. The fermentation bacteria are Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium, and the mass ratio thereof is 1:1:1:1.

[0082] Preparation Process:

[0083] (1) Strain preparation: carry out strain cultivation according to the cultivation method of conventional yogurt fermentation strains;

[0084] (2) Raw material preparation: fresh milk and sucrose are mixed, boiled and sterilized at a temperature of 100°C, and sealed for later use;

[0085] (3) Inoculation: in the aseptic operation room, mix and inoculate the sterilized components;

[0086] (4) Fermentation: ferment the inoculated mixture at a temperature of 37° C. for 6 hours;

[0087] (5) Post-ripening: cool the fermented mixture to 4-...

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Abstract

The invention discloses a black locust flower yogurt and a production method thereof. The black locust flower yogurt is produced from black locust flower, sucrose, fermentative bacteria and fresh milk based on the mass ratio of (2-6):3:3:100 by the steps of sterilization, inoculation, fermentation and refrigeration post-ripeness. The fermentative bacteria consist of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bulgaricus and bifidobacteria based on the mass ratio of 1:1:1:1. The yogurt produced by the method has slight perfume peculiar to the black locust flower, sweet taste, rich nutrients and the efficacy of beauty care.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and relates to milk fermented products and the processing technology thereof. Background technique [0002] Robinia pseudoacacia is a kind of wild edible flower, which is rich in protein, sugar, enzyme and other nutrients. Its protein is comparable to beef and sheep liver and bitter almond. The sugar (glucose) content is as high as 3.48%, and the enzyme quality is only lower than 3 units of honey; contains 17 kinds of amino acids, 8 of which are essential amino acids for human body; contains iron, strontium, selenium, calcium, magnesium, copper, manganese, zinc, chromium [1] and other trace elements, among which the content of strontium is close to that of soybeans, and the content of selenium is higher than that of fish; it contains vitamins A and B 5 , B 6 , E, C, etc., especially rich in vitamin C, whose content is 3 times higher than that of bitter almonds; it contains a la...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 徐雯景立新
Owner DALIAN UNIV
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