Method for processing seabuckthorn yogurt slices

Abstract

The invention relates to a method for processing seabuckthorn yogurt slices, which belongs to the technical field of nutrition health-care food processing and solves the technical problem that the mouthfeel of the seabuckthorn is sour. Due to the method, the seabuckthorn yogurt slices with total nutrition and suitable sourness and sweetness are produced by mixing with milk and through the fermentation of lactobacillus. The technical scheme comprises the key point of the production of the seabuckthorn yogurt slices. The key point of the process is to determine parameters of milk curd, additive formation and drying condition. The optimal parameters of the milk curd comprise that: the pH value is adjusted to be 6.0; 0.02 percent CaCl2 and 2g / L chymosin sequentially are added; slow stirring is performed; the mixture is maintained for 2.5 to 3 hours; the materials are sieved by an 80-mesh sieve; and water in whey and fruit juice are discharged. The optimal formula of the additive comprises 2 percent of whole milk powder, 6 percent of white granulated sugar powder, 1.5 percent of magnesium stearate, 15 percent of maltodextrin, 0.10 percent of citric acid and 0.2 percent of CMC-Na. The optimal parameter of the drying condition is 24 hours in vacuum. The method is mainly used for promoting the development of the processing technique of the seabuckthorn and dairy products, filling the blank of single seabuckthorn products or dairy products, changing the traditional production process of the seabuckthorn and providing safe and high-quality seabuckthorn yogurt slice products for the market.

Description

1. Technical field: [0001] The invention is applicable to the technical field of nutrition and health food processing. This product—seabuckthorn yogurt tablet can promote the development of seabuckthorn and dairy product processing technology, fill the blank of pure seabuckthorn products or dairy products, change the traditional production process of seabuckthorn in the past, and provide safe and high-quality seabuckthorn yogurt tablet products for the market. 2. Background technology: [0002] Seabuckthorn (Hippophae rhamnoides L.) belongs to the genus Hippophae rhamnoides. Seabuckthorn is a medicinal and edible plant recorded in the Pharmacopoeia of the People's Republic of China. It contains more than 200 biochemical substances beneficial to the human body, such as vitamins, amino acid proteins, fatty acids, SOD, flavonoids, terpenoids, carotene, and trace elements. Among them, the content of vitamin C, E, A, and carotene is the highest in plants, and it is known as V ...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of sour taste of seabuckthorn, we have studied a new processing technology and method, using fresh seabuckthorn as the experimental raw material, squeezed the juice, filtered it, and then mixed it with standardized sterilized and cooled milk, fermented, heated, condensed Milk, filtration, whey discharge, drying, tableting and other technological processes to produce seabuckthorn yogurt tablets with comprehensive nutrition, sweet and sour taste