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Preparation method of solidification type rose hip mixed-flavor goat milk yogurt

A kind of technology of rose fruit and coagulation type, which is applied in the field of preparation of solidified rose fruit mixed flavor yogurt, to achieve the effect of rich nutrition, regulating intestines and stomach, and enhancing nutritional value

Inactive Publication Date: 2017-04-26
LUOYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But do not see the report of coagulated type rose fruit flavor yogurt and preparation method thereof at present, in order to satisfy people's demand for nutrition and health drinks, develop this coagulated type thorn rose mixed flavor yogurt, not only broaden the range of sour sheep milk. The variety of milk, and enhance the nutritional value of yogurt, with good health effects, the market prospect is broad

Method used

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  • Preparation method of solidification type rose hip mixed-flavor goat milk yogurt
  • Preparation method of solidification type rose hip mixed-flavor goat milk yogurt
  • Preparation method of solidification type rose hip mixed-flavor goat milk yogurt

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preparation example Construction

[0020] A method for preparing coagulated rose fruit mixed flavor yogurt, comprising the following steps:

[0021] Step 1. Weigh 100-500 parts of goat milk, 8-80 parts of rose berry pulp, 1-15 parts of blueberry pulp, 1-15 parts of blackberry pulp, 5-50 parts of sweetener, 0.1-3 parts of β-cyclodextrin and 1-3 parts of stabilizer are for subsequent use; the goat's milk is fresh goat's milk, and the rosy rose fruit slurry, blueberry fruit slurry and black berry fruit slurry are respectively made of thorn rose fruit, blueberry fruit slurry Fruits and blackberries are extracted and then sterilized;

[0022] Step 2: Add the above-mentioned β-cyclodextrin and stabilizer to fresh goat milk and mix well, perform high-pressure homogenization under the conditions of 12-25MPa and 60-70°C, then add sweetener, and heat at 83-86°C Sterilize under conditions for 10-30 minutes, cool to 37-43°C after sterilization, and obtain milk for later use;

[0023] Step 3, add the sterilized rose berry...

Embodiment 1

[0030] A kind of coagulated roseberry mixed-flavor yogurt, which is fermented from the following raw materials in parts by weight: 10 parts of roseberry pulp, 100 parts of goat milk, 1 part of blueberry pulp, blackberry 1 part of fruit pulp, 6 parts of sucrose, 0.1 part of β-cyclodextrin and 1 part of sodium carboxymethylcellulose; the goat milk is fresh goat milk.

[0031] A method for preparing coagulated rose fruit mixed flavor yogurt, comprising the following steps:

[0032] Step 1. Weigh 10 parts of rose berry pulp, 100 parts of goat milk, 1 part of blueberry pulp, 1 part of blackberry pulp, 6 parts of sucrose, 0.1 part of β-cyclodextrin, carboxymethyl 1 part of sodium cellulose, for subsequent use; the goat milk is fresh goat milk; the rose berry pulp, blueberry pulp and blackberry pulp are respectively extracted from roseberry fruit, blueberry fruit and blackberry fruit and then sterilized; The method for extracting the rosy rose fruit slurry, blueberry fruit slurry an...

Embodiment 2

[0036]A kind of coagulated roseberry mixed flavor yogurt, which is fermented from the following raw materials in parts by weight: 60 parts of roseberry pulp, 400 parts of goat milk, 10 parts of blueberry pulp, blackberry 10 parts of fruit syrup, 50 parts of white granulated sugar, 1 part of β-cyclodextrin, 3 parts of xanthan gum; the goat milk is fresh goat milk.

[0037] A method for preparing coagulated rose fruit mixed flavor yogurt, comprising the following steps:

[0038] Step 1. Weigh 60 parts of rose berry slurry, 400 parts of goat milk, 10 parts of blueberry fruit slurry, 10 parts of black berry fruit slurry, 50 parts of white sugar, 1 part of β-cyclodextrin, xanthogen 3 parts of glue, for later use; the goat’s milk is fresh goat’s milk; the roseberry pulp, blueberry pulp and blackberry pulp are respectively extracted and sterilized from roseberry, blueberry and blackberry; the The extraction method of roseberry pulp, blueberry pulp and blackberry pulp is as follows: ...

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Abstract

The invention provides a preparation method of solidification type rose hip mixed-flavor goat milk yogurt. The solidification type rose hip mixed-flavor goat milk yogurt is prepared from the following raw materials in parts by weight in a fermenting manner: 8-80 parts of rose hip juice, 100-500 parts of goat milk, 1-15 parts of blueberry juice, 1-15 parts of blackberry juice, 5-50 parts of a sweetening agent, 0.1-3 parts of beta-cyclodextrine and 1-3 parts of a stabilizer. The goat milk is fresh, and the rose hip juice, the blueberry juice and the blackberry juice are respectively prepared by extracting rose hip, blueberries and blackberries and sterilizing. According to the preparation method of the solidification type rose hip mixed-flavor goat milk yogurt, the fresh goat milk is used as the raw material of the goat milk yogurt, and is mixed and fermented with the rose hip juice, the blueberry juice and the blackberry juice, effects of regulating the intestines and stomach, removing garbage of the intestines and inhibiting breeding of putrefying bacteria can be achieved, meanwhile, absorption of nutrient substances such as calcium, magnesium and vitamins can be promoted, and the solidification type rose hip mixed-flavor goat milk yogurt is particularly suitable for special crowds such as patients suffering from lactose intolerance, children, old people and pregnant women.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing coagulated roseberry mixed-flavored goat milk. Background technique [0002] Goat milk contains more than 200 kinds of nutrients and biologically active factors. Many studies at home and abroad have confirmed that goat milk has the same source of medicine and food, is easy to digest and absorb, and long-term drinking will not cause obesity and intestinal discomfort. At present, goat milk and goat milk products are diversified in the market. The sour goat milk processed from goat milk, because it is fermented with lactic acid bacteria, not only retains the inherent nutrients in goat milk, but also effectively removes them to a certain extent. The mutton smell of goat milk improves the flavor of the product. [0003] But do not see the report of coagulated type rose fruit flavor yogurt and preparation method thereof at present, in order to s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 吴孔阳杨同香唐琳刘飞郑玲黄宇静
Owner LUOYANG NORMAL UNIV
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