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Maqui berry yoghourt with jaboticaba flavor and preparation method thereof

A production method and maquiberry technology are applied in the directions of milk preparations, dairy products, bacteria used in food preparation, etc., to achieve the effects of easy implementation, simple production process and significant social benefits

Inactive Publication Date: 2017-05-17
卢荣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using calcium fruit and maqui berry as the main raw materials, and Xianghe and Luguzi as health raw materials, a kind of calcium fruit-flavored maqui berry yoghurt has been produced, but there is no report or product launch yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of calcium fruit flavor maqui berry yogurt and its preparation method, adopts the following steps:

[0028] A. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 0.5% cellulase and 0.3% hemicellulose of the weight of calcium fruit Enzyme, 0.4% pectinase, heated to 38°C, kept for 50 minutes, and then put into a beater equipped with a 60-mesh sieve for beating to obtain enzymatic calcium fruit pulp;

[0029] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add 1.5% fruit wine yeast with maqui berry juice, seal it and let it stand for fermentation. When the alcohol content reaches 1% volume ratio, the fermentation ends;

[0030] C. Fresh milk pretreatmen...

Embodiment 2

[0039] Embodiment 2, a kind of calcium fruit flavor maqui berry yogurt and its preparation method, adopts the following steps:

[0040] A. Pretreatment of calcium fruit: take mature calcium fruit with complete skin and no insects, put it in the washing tank, wash it with running water, remove impurities, add 0.6% cellulase and 0.3% hemicellulose of calcium fruit weight Enzyme, 0.3% pectinase, heated to 40°C, kept for 40 minutes, and then put into a beater equipped with a 40-mesh sieve for beating to obtain enzymatic calcium fruit pulp;

[0041] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add 1.2% fruit wine yeast with maqui berry juice, seal it and leave it for fermentation until the alcohol content reaches 0.8% volume ratio, and the fermentation ends;

[0042]C. Fresh milk pretreatment: Tak...

Embodiment 3

[0056] Embodiment 3, a kind of maqui berry yoghurt of Jiabao fruit flavor and preparation method thereof, adopts the following steps:

[0057] A. Jiabao fruit pretreatment: take the mature Jiabao fruit with complete skin, put it into the washing tank, wash it with flowing water, remove impurities, add 0.6% cellulase and 0.3% hemicellulase of Jiabao fruit , 0.4% pectinase, heated to 40°C, kept for 50 minutes, and then put into a beater equipped with a 60-mesh sieve for beating to obtain enzymolyzed jabo fruit pulp;

[0058] B. Maqui berry pretreatment: take fresh and ripe maqui berry, put it into the washing tank, clean it with running water, put it into a crusher for crushing, and then squeeze it through a juicer to obtain maqui berry juice. Finally, add fruit wine yeast with a weight of 1.8% of maqui berry juice, seal and let it stand for fermentation. When the alcohol content reaches 1.2% volume ratio, the fermentation ends;

[0059] C. Fresh milk pretreatment: Take an appr...

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Abstract

The invention discloses a maqui berry yoghourt with a jaboticaba flavor and a preparation method thereof. Jaboticaba and maqui berry are taken as raw materials, and meanwhile, zingiber and textile screw pine seeds are added to prepare the maqui berry yoghourt with the jaboticaba flavor. The nutrient value of the jaboticaba and the maqui berry is adequately utilized, and the jaboticaba and the maqui berry are combined with traditional Chinese medicines for synergistic interaction, so that the maqui berry yoghourt has the effects of moistening the lung, promoting the secretion of saliva or body fluid, relieving cough and eliminating phlegm. According to the maqui berry yoghourt, unified enzymolysis is carried out on the raw material jaboticaba by adopting cellulose, hemicellulase and pectinase, so that the bitter taste of the jaboticaba is effectively eliminated, the prepared product is sweet and delicious, delicate in taste and abundant in nutrient, has a certain healthcare function, is suitable for people of all ages, and is capable of obviously improving the discomfort of people with cough with lung heat and sore throat after being eaten for a long period of time; and the preparation technology is simple and easy to implement, meets the requirements of current market development and has significant economic benefits and social benefits.

Description

[0001] This application is a divisional application with the application number 201610673607.5, the application date is August 17, 2016, and the title of the invention is "a calcium-flavored maqui berry yoghurt and its production method". technical field [0002] The invention relates to the technical field of yoghurt, in particular to a maqui berry yoghurt with the flavor of calcium fruit, which is prepared by using calcium fruit and maqui berry as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Ca fruit, the plant height of Ca fruit is 0.3-1.3 meters, and the plants are clustered or solitary. The annual branches are off-white, and the new shoots are gray-green; the leaves are small, obovate, light green in color, and the leaf margins are blunt; Red, golden yellow, purple, etc., very beautiful. The flowering period is March-April, and the fruiting period is July-August. Calcifera is flat in nature, pungent, bitt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23V2400/113A23V2400/51
Inventor 卢荣红
Owner 卢荣红
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