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Honey-waxberry yoghourt and production method thereof

A production method, honey technology, applied to yogurt. It can achieve the effect of suitable coordination of honey aroma and milk aroma, moderate sweetness and delicate taste.

Inactive Publication Date: 2014-02-05
SUZHOU POLYTECHNIC INST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is a lack of yogurt drinks that combine bayberry and honey and take into account both flavor and nutrition in the market

Method used

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  • Honey-waxberry yoghourt and production method thereof
  • Honey-waxberry yoghourt and production method thereof
  • Honey-waxberry yoghourt and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of honey bayberry yoghurt, raw material composition is as follows:

[0041] Component A: milk;

[0042] Component B: by weight percentage of component A, honey aqueous solution 7%, red bayberry juice 24%, sucrose 4%;

[0043] Component C: strain powder, the added amount accounts for 2.5% by weight of the component A.

[0044] The preparation method of the above-mentioned honey bayberry yoghurt comprises the following steps:

[0045] (1) Preprocessing:

[0046] After picking and removing impurities, foreign matter and fruit stems and other inedible parts of bayberry, rinse with clean running water to remove sediment, dust and some surface microorganisms. Then soak in 1% salt water for 10 minutes to achieve the purpose of repelling insects, and then wash with water. Wash the red bayberry, drain the water, cut the red bayberry pulp, remove the core, put the red bayberry pulp into 1% salt water in batches for later use, and the 1% salt water can protect the color...

Embodiment 2

[0055] A kind of honey bayberry yoghurt, raw material composition is as follows:

[0056] Component A: milk;

[0057] Component B: by weight percentage of component A, honey aqueous solution 4%, bayberry juice 16%, sucrose 8%;

[0058] Component C: strain powder, the added amount accounts for 2.5% by weight of the component A.

[0059]The manufacturing method of honey bayberry yoghurt differs from Example 1 in that: 1. the ratio of the above-mentioned raw material formula is different; 2. the fermentation time is 6 hours, and the fermentation temperature is 43°C.

Embodiment 3

[0061] A kind of honey bayberry yoghurt, raw material composition is as follows:

[0062] Component A: milk;

[0063] Component B: by weight percentage of component A, honey aqueous solution 8%, red bayberry juice 8%, sucrose 5%;

[0064] Component C: strain powder, the added amount accounts for 3% by weight of the component A.

[0065] The difference between the preparation method of honey bayberry yoghurt and Example 1 is: 1. The ratio of the above-mentioned raw material formula is different; 2. The fermentation time is 5.5 hours, and the fermentation temperature is 43°C.

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Abstract

The invention relates to honey-waxberry yoghourt and a production method thereof. The honey-waxberry yoghourt is characterized by comprising a component A, a component B and a component C, wherein the component A is milk; the component B comprises the following components according to the weight percent of the component A: 4%-8% of honey water solution, 8%-24% of waxberry juice and 4%-8% of cane sugar; the component C is strain powder, and the adding amount of the strain powder is equal to 2%-3% of the component A according to weight percent. According to the production method, the honey, the waxberry and the milk are processed into a yoghourt beverage in certain proportion, the nutrition and the taste are integrated, the honey-waxberry yoghourt has the nutrition and healthcare functions of the honey, the waxberry and the yoghourt, the assortment of yoghourt products are enriched, and particularly, the market blank of honey-waxberry yoghourt is made up. Specifically, the honey-waxberry yoghourt has the advantages that the color is uniform and is pale violet red, the aroma of the waxberry and the honey and the milk fragrance are properly coordinated, the sweetness is moderate, the taste is fine, the honey-waxberry yoghourt is in a uniform curdled milk state, and no or few whey is separated out.

Description

technical field [0001] The invention relates to a milk drink, in particular to a yoghurt. Background technique [0002] Honey is a natural sweet substance that bees collect from the nectar, secretion or honeydew of plants, combine with their own secretions, and fully brew. Honey is a nutritious pure natural nourishing food. Few existing nutraceutical resources can match it. The main component of honey is sugar, accounting for 70% to 80% of its total mass, of which monosaccharides account for more than 47% of the total sugar, which can be directly absorbed by the human body without digestion, and has a high calorific value. Honey is also rich in various minerals, organic acids, proteins, vitamins and other nutrients, which can improve immune function, eliminate toxic free radicals, prevent gastroenteritis, improve microcirculation system in the body, and prevent various diseases. Therefore, it is known as a friend of health, milk for the elderly, and the king of sugar. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 华景清
Owner SUZHOU POLYTECHNIC INST OF AGRI
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