Taro-flavored yoghurt product and preparation method

A technology of dairy products and taro, which is applied in the field of yogurt product preparation, can solve problems such as easy layering and poor curdling effect, and achieve the effect of enhancing the lubricating taste, good taste and smooth taste

Active Publication Date: 2014-05-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of poor curdling effect and easy stratification caused by too much starch in the fermentation process of taro yogurt products, to enrich nutrition and prolong the shelf life of products, the invention provides a taro-flavored yogurt product and a preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Preparation of taro enzymatic hydrolysis solution: wash red taro, cook and peel, add 2 times the mass of water and mash to obtain taro stock solution; add citric acid to a part of taro stock solution to adjust pH to 5.8, press 1000U / Add 100mL of cellulase to the taro stock solution, add pectinase to the taro stock solution in an amount of 3000U / 100mL, and perform enzymatic hydrolysis for 40min at a temperature of 53°C; then add sodium citrate to adjust the pH to 7, and then Add neutral protease in the amount of 16000U / 100mL, and enzymatically hydrolyze for 7.0h at a temperature of 45°C; finally add citric acid to adjust the pH to 7.3, add high-temperature amylolytic enzyme in an amount of 850U / 100mL, and perform enzymatic hydrolysis at a temperature of 85°C , enzymatic hydrolysis for 100 minutes; after the enzymatic hydrolysis, inactivate the enzyme at 100°C for 10 minutes to obtain taro enzymatic hydrolysis solution;

[0043] (2) Domestication of strains:

[0044...

Embodiment 2

[0052] (1) Preparation of taro enzymatic hydrolysis solution: wash, cook and peel the taro, add 2 times the mass of water and mash to obtain the taro stock solution; add citric acid to adjust the pH to 4.5, add 1000U / 100mL to the taro stock solution Add cellulase to taro stock solution, then add pectinase to the taro stock solution in an amount of 3000U / 100mL, and enzymolyze it for 80min at a temperature of 45°C; then add sodium citrate to adjust the pH to 6.5, and add 16000U / 100mL Add neutral protease to the enzymatic hydrolysis taro stock solution, and enzymolyze it for 4 hours at a temperature of 55°C; finally add sodium citrate to adjust the pH to 7.5, and add high-temperature starch hydrolase to the enzymatic hydrolysis taro stock solution in an amount of 850U / 100mL , at a temperature of 90°C, enzymatic hydrolysis for 60 minutes; after the enzymatic hydrolysis, inactivate the enzyme at 100°C for 10 minutes to obtain a taro enzymatic solution;

[0053] (2) Domestication of...

Embodiment 3

[0062] (1) Preparation of taro enzymatic hydrolysis solution: wash Jinsha taro, cook and peel it, add 2 times the mass of water and mash to obtain taro stock solution; add citric acid to adjust pH to 6.5, add 1000U / 100mL to taro stock solution Add cellulase to taro stock solution, then add pectinase to the taro stock solution in an amount of 3000U / 100mL, and enzymolyze it for 30min at a temperature of 55°C; Add neutral protease to the enzymatic hydrolysis taro stock solution, and perform enzymatic hydrolysis for 6.0 hours at a temperature of 50°C; finally add citric acid to adjust the pH to 6.5, and add high-temperature starch hydrolase to the enzymatic hydrolysis taro stock solution in an amount of 850U / 100mL , at a temperature of 95°C, enzymatic hydrolysis for 60 minutes; after the enzymatic hydrolysis, inactivate the enzyme at 100°C for 10 minutes to obtain a taro enzymatic solution;

[0063] (2) Domestication of strains:

[0064] According to the volume ratio of 1:3, the ...

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PUM

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Abstract

The invention relates to a taro-flavored yoghurt product and its preparation method. The taro-flavored yoghurt product is characterized in that sugar content is greater than or equal to 10%; pH value is less than or equal to 4.5; and acidity is greater than or equal to 70 degree T. The preparation method comprises the following steps: carrying out enzymolysis on boiled taro for many times to obtain a taro enzymatic hydrolysate, mixing a whole milk powder emulsion and the taro enzymatic hydrolysate according to a certain ratio, adding a certain amount of sugar into the mixed liquid in proportion, adding a domesticated bacteria liquid into the mixed liquid, fermenting to obtain taro fermented milk, mixing the taro fermented milk and a taro syrup, refrigerating and sterilizing to obtain the taro-flavored yoghurt product. The taro-flavored yoghurt product provided by the invention is rich in essential aminoacid for human body, has rich nutrients, has low fat content, is uniform in color, has rich frankincense and special delicate fragrance of taro, is fine and smooth in mouthfeel, has moderate sour and sweet taste, and has a uniform and stable system.

Description

technical field [0001] The invention belongs to the field of deep processing of yogurt products, and in particular relates to a method for preparing taro-flavored yogurt products. Background technique [0002] Taro is rich in nutritional value, high in starch content, complete in protein amino acids, the ratio of essential amino acids to total amino acids is close to that of casein, and contains tryptophan, which is lacking in grains, and has high biological value. Taro has low fat content and high crude fiber content. Taro is both edible and medicinal. Chinese traditional Chinese medicine believes that taro has the effects of widening the stomach, nourishing the spleen and stomach, breaking blood and dispelling stagnation, and can treat poor food, lower blood fat, lower blood pressure, prevent coronary heart disease, and delay aging. At present, taro products are mainly concentrated in taro powder, taro ice cream, taro paste, etc. Because taro is rich in starch, the gelat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 姜绍通郑娟庞敏吴学凤蔡克周潘丽军
Owner HEFEI UNIV OF TECH
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