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Crataegus pinnatifida bunge yoghourt

A technique of hawthorn and yogurt is applied to hawthorn yogurt. It can solve the problems of poor product taste and other problems

Inactive Publication Date: 2014-12-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since hawthorn is rich in tannins, organic acids and water-insoluble fiber substances, if the puree is directly applied to yogurt, precipitation will occur, and the taste of the product is very poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Fruit selection: select fresh hawthorns with no mildew and rot, dark red color, uniform maturity and large fruit body.

[0021] (2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0022] (3) Remove the core and stem: remove the core and leaf stem of the hawthorn.

[0023] (4) Beating: Beating with a beater.

[0024] (5) Sterilization: Ultra-high temperature instantaneous sterilization, 121°C, 5 seconds.

[0025] (6) Filling: aseptic filling.

[0026] (7) Yogurt fermentation: set the sugar content of yogurt to be 7.5%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentation is 70°T.

[0027] (8) Blending of hawthorn puree that has not been treated with ultrasonic compound enzymolysis and yogurt: the ratio of yogurt to untreated hawthorn puree is 88:12, mixed and blended on-line aseptically.

[0028] (9) Filling of finished products: Aseptic filling of prepared products. ...

Embodiment 2

[0031] A kind of preparation of hawthorn yogurt:

[0032] (1) Fruit selection: select fresh hawthorns with no mildew and rot, dark red color, uniform maturity and large fruit body.

[0033] (2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0034] (3) Remove the core and stem: remove the core and leaf stem of the hawthorn.

[0035] (4) Beating: Beating with a beater.

[0036] (5) Enzymolysis: Enzymolysis at 35°C for 120 minutes, the mass ratio of cellulase and pectinase is 3:2, the amount of compound enzyme added is 1‰, ultrasonic wave is 150kw.

[0037] (6) Enzyme inactivation: treat at 90°C for 5 minutes.

[0038] (7) Sterilization: Ultra-high temperature instantaneous sterilization, 121°C, 5 seconds.

[0039] (8) Filling: aseptic filling.

[0040] (9) Yogurt fermentation: set the sugar content of yogurt to be 7.5%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentation is 70...

Embodiment 3

[0046] A kind of preparation of hawthorn yogurt:

[0047] (1) Fruit selection: select fresh hawthorns with no mildew and rot, dark red color, uniform maturity and large fruit body.

[0048] (2) Cleaning: Rinse with clean water, float with a floating washing machine, and spray with a spray machine.

[0049] (3) Remove the core and stem: remove the core and leaf stem of the hawthorn.

[0050] (4) Beating: Beating with a beater.

[0051] (5) Enzymolysis: enzymolysis at 40°C for 60 minutes, the mass ratio of cellulase and pectinase is 3:2, the amount of compound enzyme added is 1.5‰, and the ultrasonic wave is 200kw.

[0052] (6) Enzyme inactivation: treat at 90°C for 5 minutes.

[0053] (7) Sterilization: Ultra-high temperature instantaneous sterilization, 121°C, 5 seconds.

[0054] (8) Filling: aseptic filling.

[0055] (9) Yogurt fermentation: set the sugar content of yogurt to be 7.5%, add compound stabilizer and starter to ferment, and the acidity at the end of fermentat...

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PUM

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Abstract

The invention discloses crataegus pinnatifida bunge yoghourt. Crataegus pinnatifida bunge raw pulp is added into yoghourt. The yoghourt keeps all nutritional ingredients of crataegus pinnatifida bunge, particularly anthocyanin; meanwhile, sediment is not generated in the yoghourt and the ratio of the yoghourt to the crataegus pinnatifida bunge raw pulp is suitable; and the yoghourt is sour and sweet, and tasty, is reasonable in nutrition match and has the effects of improving the gastrointestinal function by crataegus pinnatifida bunge and the yoghourt.

Description

technical field [0001] The invention relates to the field of dairy processing. More specifically, it relates to a hawthorn yoghurt. Background technique [0002] Hawthorn is a unique species of medicinal fruit in my country. Hawthorn is rich in nutrients. Modern scientific research has found that: Hawthorn is rich in anthocyanins, and the content of anthocyanins is as high as 150mg / 100g fresh weight. A large number of studies have shown that anthocyanins have a strong antioxidant effect, which can remove free radicals in the body, reduce the activity of oxidases, reduce the level of glycerolipids killed by hyperlipidemia, and improve the catabolism of high glyceride lipoproteins; inhibit Cholesterol absorption, reducing low-density lipoprotein cholesterol levels and other functions. [0003] Although hawthorn is rich in anthocyanins and has many benefits to the human body, the combination of hawthorn and yogurt is mainly to use the concentrated clear juice of hawthorn. The...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 李艳君尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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