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Carrot and purple sweet potato mixed yogurt and preparation method thereof

A kind of carrot and mixed type technology, applied in the field of food processing, can solve the problem of excessive loss, achieve the effect of improving the balance of flora, making up for the single variety and multiple health effects

Inactive Publication Date: 2015-03-11
ZHOUKOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, carotene is a fat-soluble vitamin, and it loses more in the preparation of carrot juice

Method used

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  • Carrot and purple sweet potato mixed yogurt and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0019] A carrot and purple sweet potato mixed yogurt, including carrots and purple sweet potatoes, is characterized in that carrot juice and purple sweet potato juice are respectively mixed with fresh milk in an amount of 0.06-0.1 g / mL.

[0020] A method for making carrot and purple potato mixed yoghurt, comprising the steps of:

[0021] Step 1: Select fresh carrots, wash, peel, slice, beat according to the mass ratio of carrots and water 1: (1-3), add 0.05-0.1g / 100 mL of pectinase, and store at 40-50°C Enzymolysis for 3 to 5 hours, then add 0.02-0.05g / mL vegetable oil and 0.02-0.05g / mL polyglycerol fatty acid ester, fully emulsify and vacuum filter to obtain carrot juice, set aside;

[0022] Step 2: Select fresh, mildew-free purple sweet potatoes, wash, peel, and cut into pieces. After beating according to the mass ratio of purple sweet potatoes to water 1: (1-3), add 0.05-0.1g / 100mL of pectinase, hydrolyze at 40-50°C for 3-5 hours, then vacuum filter to obtain purple sweet...

Embodiment 2

[0030] A carrot and purple sweet potato mixed yoghurt comprises carrots and purple sweet potatoes, and the carrot juice and the purple sweet potato juice are respectively mixed with fresh milk in an added amount of 0.06 g / mL.

[0031] A method for making carrot and purple potato mixed yoghurt, comprising the steps of:

[0032] Step 1: Select fresh carrots, wash, peel and slice them, beat them according to the mass ratio of carrots and water 1:1, take 100mL, add 0.05g of pectinase, enzymolyze at 42°C for 5h, and then add 2g of olives Oil, the castor oil of 1g, the polyglycerol fatty acid ester of 2g, vacuum suction after fully emulsifying gets carrot juice, for subsequent use.

[0033] Step 2, select fresh, mildew-free purple sweet potatoes, wash, peel, and cut into pieces, take 100mL after beating according to the mass ratio of purple sweet potatoes to water 1:2, add 0.05g of pectinase to the purple sweet potato slurry, Enzymolysis at 45°C for 4 hours, then vacuum filtration ...

Embodiment 3

[0038] A carrot and purple sweet potato mixed yoghurt comprises carrots and purple sweet potatoes, and the carrot juice and purple sweet potato juice are respectively mixed with fresh milk in an added amount of 0.06 g / ml.

[0039] A method for making carrot and purple potato mixed yoghurt, comprising the steps of:

[0040] Step 1: Select fresh carrots, wash, peel and slice them, beat them according to the mass ratio of carrots and water 1:3, take 100mL, add 0.08g of pectinase, enzymatically hydrolyze at 44°C for 4 hours, and then add 2g of peanut oil , 1g of castor oil, 3g of polyglycerol fatty acid ester, fully emulsified and vacuum filtered to obtain carrot juice, for subsequent use.

[0041] Step 2, select fresh, mildew-free purple sweet potatoes, wash, peel, cut into pieces, take 100mL after beating according to the mass ratio of purple sweet potatoes to water 1:2, add 0.06g of pectinase to the purple sweet potato slurry, Enzymolysis at 46°C for 3 hours, then vacuum filtrat...

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Abstract

The invention discloses a carrot and purple sweet potato mixed yogurt. The mixed yogurt comprises carrot and purple sweet potato. A preparation method comprises the following steps: step 1: pulping carrot and water according to the mass ratio of 1:(1-3), adding pectinase, adding vegetable oil and polyglyceryl fatty ester after enzymolysis, allowing the mixture to completely emulsify, performing vacuum suction filtration, and obtaining carrot juice; step 2: pulping purple sweet potato and water according to the mass ratio of 1:(1-3), adding pectinase into the purple sweet potato pulp, performing vacuum suction filtration after enzymolysis, and obtaining purple sweet potato juice; step 3: inoculating sterilized milk containing the carrot juice and the purple sweet potato juice with activated lactic acid bacteria starter, fermenting and acclimatizing into production strain; step 4: adding white granulated sugar into the milk containing the carrot juice and the purple sweet potato; step 5: inoculating the milk with the acclimatized strain, and fermenting to obtain finished products of yogurt. The yogurt has more health care efficacies, and simultaneously makes up the situation that the variety of the mixed yogurt in the market is single.

Description

technical field [0001] The invention relates to a method for preparing carrot and purple sweet potato mixed type yoghurt, which belongs to the field of food processing. Background technique [0002] Mixed yogurt is a yogurt prepared by adding pure milk as the basic raw material, adding different proportions of other raw materials, such as fruits (pulp), grains, vegetables (pulp), etc., and adding an appropriate amount of yogurt starter for mixed fermentation. Mixed yogurt not only has the advantages of traditional yogurt, but also has unique flavor, novel form and special health function due to the addition of fruits and vegetables and other ingredients. Therefore, this type of yogurt has the characteristics of more comprehensive nutrition, more diverse health functions and more unique flavor . At present, the variety of mixed yogurt in the market is relatively single, and there is an urgent need to develop new varieties of yogurt with different flavors and functions. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 刘中华曾维丽赵锦慧张菊胡春红李俐俐
Owner ZHOUKOU NORMAL UNIV
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