Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Shrubalthea flower yoghurt and preparation method thereof

A production method and hibiscus flower technology are applied to milk fermented products and their processing fields, and can solve the problems of insufficient trace elements, limitations of fermentation experiments, and lack of development and utilization of hibiscus flowers.

Inactive Publication Date: 2011-05-11
DALIAN UNIV
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional yogurt also has the following deficiencies: 1) In addition to mainly containing trace elements such as calcium, phosphorus, copper, manganese, and molybdenum, other trace elements are still insufficient; Subject to certain restrictions; 3) Generally active lactic acid bacteria coagulated yogurt is stored at 2-6°C for about 1 week; 4) The amount of sugar added to ordinary yogurt is 7-8%
[0004] At present, except for a very small amount of hibiscus flowers that are eaten as vegetables, most of them are discarded. The development and utilization of hibiscus flowers in China is still relatively lacking. Only hibiscus health noodles have been developed, and hibiscus yogurt has not yet been seen.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Shrubalthea flower yoghurt and preparation method thereof
  • Shrubalthea flower yoghurt and preparation method thereof
  • Shrubalthea flower yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, the mass ratio of hibiscus flower yogurt raw materials is: hibiscus petals 3%, sugar 4%, fermented strain 3%, and the balance is fresh milk; wherein the fermented strain is Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. The specific preparation method is as follows:

[0024] The first step is to screen fresh hibiscus petals, wash and dry them, put them under ultraviolet light for 1 hour, and then crush them;

[0025] The second step is to mix the crushed hibiscus petals with fresh milk, inoculate the fermentation strain into it, place it in an incubator at 37°C, and ferment for 4.5 hours;

[0026] The third step is to cool the fermented liquid to 4-5° C. and keep it warm for 12 hours to post-ripen the fermented liquid.

[0027] The Hibiscus yoghurt obtained was analyzed according to the analysis method of the National...

Embodiment 2

[0036] Embodiment 2, the mass ratio of hibiscus flower yogurt raw materials is: hibiscus flower petals 2%, sugar 3%, fermented bacteria 3%, and the balance is fresh milk; wherein the fermented bacteria are Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. The specific preparation method is as follows:

[0037] The first step is to screen fresh hibiscus petals, wash and dry them, put them under ultraviolet light for 1 hour, and then crush them;

[0038] The second step is to mix the crushed hibiscus petals with fresh milk, inoculate the fermentation strain into it, place it in an incubator at 37°C, and ferment for 4 hours;

[0039] The third step is to cool the fermented liquid to 4-5° C. and keep it warm for 12 hours to post-ripen the fermented liquid.

Embodiment 3

[0040] Example 3, the mass ratio of hibiscus flower yogurt raw materials is: 4% of hibiscus flower petals, 5% of sugar, 3% of fermented strains, and the balance is fresh milk; wherein the fermented strains are Streptococcus thermophilus (RQ5), Lactobacillus acidophilus (RG9), a mixture of Lactobacillus bulgaricus and Bifidobacterium, the mass ratio of the four fermentation strains is 1:1:1:1. Concrete preparation method is with embodiment 1.

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

The invention provides shrubalthea flower yoghurt, which is prepared from the following raw materials: fresh milk, shrubalthea petals, sugar and a fermentation strain, wherein the fermentation strain is a mixture of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus bulgaricus and bifidobacterium. The raw materials are fermented at the temperature of 37DEG C for 4 to 4.5 hours to prepare the shrubalthea flower yoghurt. The shrubalthea petals are added, which is superior to pulp treatment, the viscosity and the concentration of the yoghurt are ensured, and the yoghurt has aromatic and sweet mouthfeel, uniform and smooth texture and moderate viscosity, and has milk flavor of the yoghurt and the faint scent and light pink color of the shrubalthea flower. When a user drinks the yoghurt, the yoghurt greatly satisfies the taste sense and visual sense of the user, and is favorable for the health of the user.

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] Hibiscus flower is a kind of wild edible flower. Hibiscus flower contains protein, fat, sugar, cellulose, carotene, amino acid and multivitamins and other nutrients needed by human body, as well as calcium, magnesium, zinc, copper, phosphorus, potassium, Trace elements such as selenium and chromium, among which the content of calcium, magnesium, iron, zinc and selenium is quite high, the protein content is slightly higher than that of spinach, which is 2.5 to 3.2 times that of celery and cabbage; the content of vegetable oil is very high, which is 3.8 to 3.2 times that of spinach. 11.1 times that of celery and cabbage, which is 5.7-16.7 times; and rich in 18 kinds of amino acids, including essential amino acids for human body and 1 essential amino acid for babies; and conta...

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
IPC IPC(8): A23C9/13
Inventor 徐雯孙武平蔡小玲景立新裘红梅
Owner DALIAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com