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Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt

A technology of extract and buckwheat, applied in the field of dairy products, can solve the problems that have not yet been seen, and achieve the effects of good stability, expanding the edible range and increasing the chewing feeling.

Active Publication Date: 2015-12-09
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such products have not been seen in the market so far

Method used

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  • Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt
  • Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt
  • Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and making method of Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Mix the crushed buckwheat head and water at a mass ratio of 1:2, heat to 95° C., heat-preserve and extract for 2 hours, filter to remove the filter residue, and get the buckwheat head extract.

Embodiment 2

[0029] Mix the crushed buckwheat head and water at a mass ratio of 1:5 and heat it to 85°C, heat-preserve and extract for 4 hours, filter to remove the filter residue, and get buckwheat head extract.

Embodiment 3

[0031] Mix the crushed buckwheat head and water at a mass ratio of 1:3 and heat it to 90°C, heat-preserve and extract for 3 hours, filter to remove the filter residue, and get the buckwheat head extract.

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PUM

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Abstract

The invention provides Chinese bulbous onion extract, Chinese bulbous onion jam and Chinese bulbous onion yoghourt and a making method of the Chinese bulbous onion extract, the Chinese bulbous onion jam and the Chinese bulbous onion yoghourt. The making method of the Chinese bulbous onion yoghourt includes the following steps that (1) 5%-10% of the Chinese bulbous onion extract, a sweetening agent and preheated raw milk are mixed, homogenized, sterilized and cooled, and the percentage refers to the mass percentage; (2) a leavening agent is added for leavening and cooling; (3) the mixture is further mixed with 5%-10% of the Chinese bulbous onion jam so that the Chinese bulbous onion yoghourt can be obtained, and the percentage refers to the mass percentage. According to the provided Chinese bulbous onion yoghourt, the original pungent flavor of Chinese bulbous onion is removed in a heated mode, the Chinese bulbous onion and yoghourt can be better fused together, good stability is achieved, and the mouthfeel and the flavor are not worse than those of common yoghourt.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to buckwheat extract, buckwheat jam, buckwheat yogurt and preparation methods thereof. Background technique [0002] Buckwheat head, also known as scallion head, botanically named scallion, belongs to the perennial herbaceous plant of Liliaceae. Buckwheat is native to eastern Asia and has been cultivated in my country since ancient times, with a history of 3,000 to 4,000 years. According to the Han book "Gong Sui Biography", it is recorded: "So he was the prefect of Bohai Sea, persuaded the people to do farming and mulberry, and ordered hundreds of scallions to be planted." Song Dynasty Zhu Changwen's "Mochi Bian" records: "In Yin Tang, the immortals planted scallions and ate them, and the breeze It's time...to make scallion leafy vegetables." Wang Zhen: "Scallions are pungent when they are raw, and sweet when they are ripe. If they are planted, they will not worm, but they will be be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/212A23L1/30A23C9/13
CPCA23C9/1307A23V2002/00A23V2200/32A23V2250/21A23V2300/14
Inventor 韩梅王建伟徐致远刘振民廖文艳王豪
Owner BRIGHT DAIRY & FOOD
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