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A technology of yogurt and red dates, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve problems affecting taste, etc., and achieve the effect of fresh quality and easy digestion and absorption
Inactive Publication Date: 2010-08-04
云南乍甸乳业有限责任公司
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Abstract
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Problems solved by technology
[0004] Although red dates have so many benefits to the human body, they are still eaten in the old traditional way at present, that is, they are eaten one by one, and the date pits have to be removed. The jujube shell also affects the taste to a certain extent. Good-quality complex dairy products with standard formulations have not yet appeared
Method used
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Examples
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example 1
[0020] Example 1: mix with the concentrated jujube juice of 85 parts by weight of pure fresh milk and 1 part by weight, and its preparation method is:
[0021] (1) Mix pure fresh milk with concentrated jujube juice and stir evenly;
[0022] (2) Heating to 60-70°C for homogenization, the homogenization pressure is 18-20MPa;
[0023] (3) continue to heat to 100~105 ℃, carry out sterilizing treatment, the time is 10~20 seconds;
[0024] (4) Cool the sterilized milk to 42-46°C, inoculate lactic acid bacteria for fermentation, and the fermentation time is 4-5.5 hours;
[0025] (5) After the fermented semi-finished product is stirred for demulsification, it is filled in a plastic cup;
[0026] (6) The finished product is refrigerated in the refrigerator for 12-24 hours at a temperature of 2-6°C.
[0027] After the product is processed, the finished product is in a uniform viscous state, the color is the unique yellowish brown of concentrated jujube juice, the taste is delicate an...
example 2
[0030] Example 2: with a weight ratio of pure fresh milk: concentrated jujube juice=85: 2 mixed processing. The method is the same as Example 1.
[0031] The obtained product is similar to the above example except that the flavor of red dates is slightly enhanced. The ratio of this example is suitable for consumers with light tastes.
example 3
[0032] Example 3: with a weight ratio of pure fresh milk: concentrated jujube juice=90: 4 mixed processing. The method is the same as Example 1.
[0033] The obtained product tastes fine and smooth, has a light jujube fragrance, and the milk fragrance is still light, sweet and sour, and the product is in a uniform state, not chewy, but not sticky enough.
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Abstract
The invention relates to red jujube yogurt and a preparation method. The fruit material yogurt is prepared from pure fresh milk and concentrated red jujube juice in the weight ratio of 85-100:1-20 through homogenization, sterilization, cooling inoculated fermentation and filling. The preparation method comprises the following steps of: proportionally mixing the pure fresh milk and the concentrated red jujube juice, and uniformly stirring; heating the mixture to 60-70 DEG C, and homogenizing under the pressure of 18-20 MPa; continuously heating to 100-105 DEG C for sterilization; cooling the sterilized milk liquid to 42-46 DEG C, and fermenting inoculated lactobacillus for 4-5.5 h; stirring the fermented semi-finished product to obtain the finished product, packaging, and going on the market. The invention is prepared from the pure fresh milk used as a raw material, and the natural concentrated red jujube juice and the lactobacillus are added for fermentation; the red jujube yogurt has fresh quality and is rich in active lactobacillus, nutrients are digested and absorbed by the human body more easily, and meanwhile, the original taste and flavor of the red jujube yogurt are maintained; the red jujube yogurt is a healthy and fashionable tonic, the guarantee period can reach 15 days, and the red jujube yogurt is applicable to large-size production, storage and sales.
Description
technical field [0001] The invention relates to jujube yoghurt and a preparation method thereof, belonging to fruit yoghurt. Background technique [0002] Jujube: Red jujube has red skin, thick flesh, thick juice, sweet taste, the image of fire and earth, nourishes the yin of the heart and spleen, and moistens the dryness of the flesh and blood. Modern science has proved: (1) the vitamin C content of jujube (generally containing 436.4-808.8mg per 100g) ranks first in all kinds of fruits, and is known as "natural vitamin C pill"; (2) the fruit also contains protein, fat and A variety of mineral elements, such as: calcium, phosphorus, iron, etc., which are all indispensable nutrients for the human body; (3) It contains 18 kinds of amino acids, 8 of which are important types that cannot be synthesized by the human body. Therefore, people have always regarded red dates as an excellent tonic. The folk proverbs of "eat three jujubes every day, you will never grow old" and "five ...
Claims
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Application Information
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