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Quinoa healthcare honey yoghourt and preparation method thereof

A technology of health-care honey and quinoa, applied in milk preparations, dairy products, applications, etc., can solve problems affecting the growth of bacteria and affecting the quality of yogurt, and achieve high health value, increase viscosity, and rich nutrients

Inactive Publication Date: 2016-08-10
WUHU HYK FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Honey contains a variety of organic acids, which are acidic when dissolved in water. If it is directly added to raw milk, it will affect the growth of bacteria and cause denaturation of some milk proteins, which will affect the quality of yogurt

Method used

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Embodiment Construction

[0018] A quinoa health-care honey yoghurt, the weight ratio of each raw material component is: fresh milk 180, red dragon fruit 20, pectinase 0.02, honey 13, sucrose 7, yogurt bacteria powder 4, gelatin 1, quinoa 1. Orange seeds 1, fresh peas 1, apple 2, cauliflower 1.

[0019] The preparation method of described honey yogurt, comprises the following steps:

[0020] 1. Wash the red dragon fruit and soak it in 1% salt water for ten minutes, remove it, wash it with clean water, drain it, and put it in blanching for 5 minutes at a temperature of 95°C; remove it after blanching, Cool down with running water, beat the pulp, and then filter it with 8 layers of gauze, then add pectinase, and keep it warm for 3 hours at a temperature of 50°C to obtain dragon fruit juice;

[0021] 2. Mix quinoa and tangerine seeds and add 3 times of water, boil on high heat, cool and filter to get concoction; mix fresh peas, apples and cauliflower and add 1 times of water, beat and filter to get fruit...

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PUM

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Abstract

The invention discloses quinoa healthcare honey yoghourt and a preparation method thereof. The quinoa healthcare honey yoghourt comprises the following raw materials in parts by weight: 180-220 parts of fresh milk, 20-30 parts of pitaya, 0.02-0.05 part of pectinase, 13-17 parts of honey, 7-9 parts of sucrose, 4-6 parts of yoghurt starter powder, 1-3 parts of gelatin, 1-3 parts of quinoa, 1-3 parts of tangerine seeds, 1-3 parts of fresh peas, 2-4 parts of apple and 1-3 parts of cauliflower. Through the technology disclosed by the invention, the prepared honey yoghourt has good flavor and mouthfeel; and by adopting the quinoa, peas and the like as raw materials, the prepared yoghourt also has the healthcare effects of enhancing body functions and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to quinoa health-care honey yoghurt and a preparation method thereof. Background technique [0002] Because honey is rich in nutrients, a large amount of reducing sugar contained in it can be converted into lactic acid, which can promote the transformation of macromolecular substances. At the same time, it can also play the role of adding sucrose in the production of ordinary yogurt to increase sweetness, ease acidity, and increase viscosity. Honey fermented yoghurt is a food biotechnology, using the principle of microbial fermentation, with honey as the main carbon source, skimmed milk powder as the main nitrogen source, under the action of various enzymes, through the fermentation of lactic acid bacteria, the rich sugars in honey Converted into lactic acid, a new type of yogurt that has both the nutrition and flavor of ordinary yogurt, the unique fragrance and sweet and sour taste o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315
Inventor 秦义山
Owner WUHU HYK FOOD CO LTD
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