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Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof

A rose flower and low calorific value technology, which is applied in the direction of milk preparations, dairy products, frozen desserts, etc., can solve the problems of poor instant solubility and easy floating of ultrafine powder

Inactive Publication Date: 2011-09-14
山东省农业管理干部学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, to provide a kind of superfine powder organic combination of yogurt jelly and edible flowers on the basis of fully ensuring the advantages of ultrafine powder and the unique health care value of roses. Together, we get a soft and delicate taste, refreshing and lubricated, moderate sweet and sour, harmonious flavor, with the unique flavor of rose and yogurt; uniform color, pink, no stratification phenomenon containing superfine rose powder yogurt Milk jelly and its preparation method; this product solves the defects of the current ultrafine powder, such as poor instant solubility and easy floating

Method used

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  • Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof
  • Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Embodiment 1: A low-calorie yoghurt jelly containing rose superfine powder, which is composed of the following components by weight, fresh milk: 70 parts; cooked soybean milk: 30 parts; rose superfine powder: 15 parts sucrose: 8 parts; oligosaccharides: 5 parts; mixed strain starter: 3 parts; fresh cream 35 parts; mixed stabilizer: 7 parts.

[0035] The fresh milk is required to have no antibiotic residue, specific gravity ≥ 1.029, and whole milk solids > 12.5%.

[0036] The cooked soymilk requires soybeans soaked at room temperature for 12 hours to be freshly ground soymilk with water, filtered and heated to mature so that the soluble solids content is >15%.

[0037] Said superfine rose powder: harvested when the buds are just opened in late spring and early summer (preferably the one with rich smell, large flowers, thick petals, and purple color), and after drying, obtain a fineness of 200 mesh rose superfine powder.

[0038] The oligosaccharide is one of maltooligo...

Embodiment 2

[0052] Embodiment 2: A low-calorie yoghurt jelly containing rose superfine powder, which consists of the following components by weight, fresh milk: 70 parts; cooked soybean milk: 30 parts; rose superfine powder: 18 sucrose: 12 parts; oligosaccharide: 7 parts; mixed strain starter: 4 parts; fresh cream 40 parts; mixed stabilizer: 9 parts.

[0053] The fresh milk is required to have no antibiotic residue, specific gravity ≥ 1.029, and whole milk solids > 12.5%.

[0054] The cooked soymilk requires soybeans soaked at room temperature for 12 hours to be freshly ground soymilk with water, filtered and heated to mature so that the soluble solids content is >15%.

[0055] Said superfine rose powder: harvested when the buds are just opened in late spring and early summer (preferably the one with rich smell, large flowers, thick petals, and purple color), and after drying, obtain a fineness of 250 mesh rose superfine powder.

[0056] The oligosaccharides are composed of maltoligosac...

Embodiment 3

[0070] Embodiment 3: A low-calorie yoghurt jelly containing rose superfine powder, which is composed of the following components by weight, fresh milk: 70 parts; cooked soybean milk: 30 parts; rose superfine powder: 20 parts sucrose: 15 parts; oligosaccharides: 10 parts; mixed strain starter: 5 parts; fresh cream 45 parts; mixed stabilizer: 10 parts.

[0071] The fresh milk is required to have no antibiotic residue, specific gravity ≥ 1.029, and whole milk solids > 12.5%.

[0072] The cooked soymilk requires soybeans soaked at room temperature for 12 hours to be freshly ground soymilk with water, filtered and heated to mature so that the soluble solids content is >15%.

[0073] Said superfine rose powder: harvested when the buds are just opened in late spring and early summer (preferably the one with rich smell, large flowers, thick petals, and purple color), and after drying, obtain a fineness of 300 mesh rose superfine powder.

[0074] The oligosaccharide is composed of ma...

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Abstract

The invention relates to low-heat-value yoghurt jelly containing superfine full rose powder. The low-heat-value yoghurt jelly is prepared from the following components in parts by weight: 70 parts of fresh milk, 30 parts of cooked soymilk, 15-20 parts of the superfine full rose powder, 8-15 parts of sucrose, 5-10 parts of oligosaccharide, 3-5 parts of a mixed strain fermentation agent, 35-45 parts of whipped cream and 7-10 parts of a mixed stabilizer. The invention further discloses a preparation process of the low-heat-value yoghurt jelly. Experiments prove that the product has the advantages of soft, exquisite, refreshing, lubricating, moderately sour and sweet taste, well-balanced and specific flavor and texture of rose, yoghurt and milk jelly, uniformly pink color, no layering phenomenon and richness in components such as prebiotics, dietary fiber and the like which are beneficial to growth of probiotics.

Description

technical field [0001] The invention relates to a fermented yoghurt jelly product, in particular to a low-calorie yoghurt jelly containing superfine whole rose powder and a preparation method thereof. Background technique [0002] Rose is native to my country and has a long history of cultivation. It is not only an excellent flowering shrub, but also an important spice plant. Originally produced in Liaoning, Shandong and other places, it is now cultivated and distributed in various places, mostly in Shandong, Jiangsu, Zhejiang and Guangdong. Used as medicine or edible, it is best to have strong aroma, large flowers, thick petals, purple color, and bright color. It is harvested when the buds are just opened in late spring and early summer, and dried or dried for later use. [0003] Roses are warm in nature, sweet and slightly bitter, enter the liver and spleen meridians, and have the effects of regulating qi, relieving stagnation, promoting blood circulation and dispelling b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23G9/40A23G9/42
Inventor 岳凤丽郝征红刘学俊井瑞洁于辉
Owner 山东省农业管理干部学院
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