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Yoghourt

A technology of yogurt and sweeteners, applied in milk preparations, dairy products, applications, etc., can solve single problems, achieve the effects of reducing blood viscosity, preventing thrombosis, and improving antioxidant capacity

Active Publication Date: 2016-01-20
南京羊小贝乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as set yogurt is concerned, the current market products are relatively single, and it is rare to see yogurt with grape-related fruit ingredients and quinoa added to it

Method used

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  • Yoghourt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The quinoa pulp is prepared as follows: take the quinoa seeds, wash them with water, add water to boil until soft and rotten at a material-to-liquid ratio of 1:10, and place them in a blender for beating;

[0016] Grape peel pigment solution is prepared as follows: take grape peel, add 39.5% ethanol aqueous solution to grind according to the ratio of material to liquid 1:3, then use ultrasonic (power 110w, time 20min) to assist extraction, centrifuge, take supernatant, and spin Ethanol was removed by evaporation to obtain a concentrated pigment solution, which was diluted 4 times with water and sterilized by filter membrane.

[0017] Yogurt preparation: Take 9g of skimmed milk powder, 5.4g of white sugar, and 30mL of quinoa pulp, mix them, sterilize at 95°C for 5 minutes, cool down, add 60mL of pigment solution, inoculate with 0.36g of starter, seal and ferment for 7h, and place in a refrigerator at 4°C Ferment for 24h.

Embodiment 2

[0019] The quinoa pulp is prepared as follows: take the quinoa seeds, wash them with water, add water to boil until soft and rotten at a material-to-liquid ratio of 1:10, and place them in a blender for beating;

[0020] Grape peel pigment solution is prepared as follows: take grape peel, add 39.5% ethanol aqueous solution to grind according to the ratio of material to liquid 1:3, then use ultrasonic (power 110w, time 20min) to assist extraction, centrifuge, take supernatant, and spin Ethanol was removed by evaporation to obtain a concentrated pigment solution, which was diluted 4 times with water and sterilized by filter membrane.

[0021] Yogurt preparation: Mix 10.8g skimmed milk powder, 7.2g white sugar, and 30mL quinoa pulp, sterilize at 95°C for 5 minutes, cool down, add 60mL of pigment solution, inoculate 0.18g of starter, seal and ferment for 7 hours, and place in a 4°C refrigerator Medium fermentation 24h.

Embodiment 3

[0023] The quinoa pulp is prepared as follows: take the quinoa seeds, wash them with water, add water to boil until soft and rotten at a material-to-liquid ratio of 1:10, and place them in a blender for beating;

[0024] Grape peel pigment solution is prepared as follows: take grape peel, add 39.5% ethanol aqueous solution to grind according to the ratio of material to liquid 1:3, then use ultrasonic (power 110w, time 20min) to assist extraction, centrifuge, take supernatant, and spin Ethanol was removed by evaporation to obtain a concentrated pigment solution, which was diluted 4 times with water and sterilized by filter membrane.

[0025] Yogurt preparation: Take 9g of skimmed milk powder, 9g of white sugar, and 30mL of quinoa pulp, mix them, sterilize at 95°C for 5 minutes, cool down, add 60mL of pigment solution, and inoculate 0.54g of starter, seal and ferment for 7 hours, and place in a refrigerator at 4°C for fermentation 24h.

[0026] The mouthfeel flavor investigatio...

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PUM

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Abstract

The invention relates to yoghourt added with grape pigment and chenopodium quinoa. The yoghourt added with the grape pigment and chenopodium quinoa comprises the following components in parts by weight: 100-500 parts of dried skim milk, 100-300 parts of a sweetening agent, 500-1000 parts of chenopodium quinoa pulp, 1000-2000 parts of grape skin pigment liquid and trace amount of a leavening agent. The yoghourt added with the grape pigment and chenopodium quinoa has the advantages of being fine and smooth in taste and having strong grape flavour; the content of protein and other nutritional ingredients in the yoghourt is increased, and the oxidation resistance of the yoghourt is improved; meanwhile, grape skins are utilized, and eating ways of chenopodium quinoa are expanded.

Description

technical field [0001] The invention relates to dairy products, in particular to yogurt, in particular to yogurt added with quinoa and grape pigment. technical background [0002] Yogurt refers to an acidic curd-like product fermented by milk or dairy products under the action of characteristic bacteria. According to the organizational state of the finished product, it can be divided into set yogurt and stirred yogurt. According to the taste of the finished product, it can be divided into natural pure yogurt, sweetened yogurt, fruit yogurt (adding sugar, fruit), compound yogurt (adding grain, dried fruit, etc.) and so on. As far as set yogurt is concerned, the current market products are relatively single, and it is rare to see yogurt with grape-related fruit materials and quinoa added to it. Contents of the invention [0003] The purpose of the present invention is to provide a health-care yoghurt with more comprehensive nutrition added with quinoa and grape pigments in...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
Inventor 范瑞霞仪慧兰
Owner 南京羊小贝乳业有限公司
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