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Aglaia odorata flower flavored lucuma nervosa fruit yogurt

A kind of Milan flower, egg yolk technology, applied in the direction of milk preparations, bifidobacteria, bacteria used in food preparation, etc., to achieve the effect of removing bitterness, rich nutrition and unique flavor

Inactive Publication Date: 2017-05-17
刘海燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With Milan flower and lucuma as the main raw materials, tamarind and kudzu root as health raw materials, a kind of Milan flower-flavored lucuma 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

[0028] Embodiment 1, a Milan flower flavor lucuma yoghurt and its preparation method, adopt the following steps:

[0029] A. Milan flower pretreatment: take the dried Milan flower, put it into the washing tank, wash it with flowing water, soak it in water 8 times the weight of the dried flower for 90 minutes, put it into a beating machine equipped with an 80-mesh screen machine for beating to obtain Milan flower pulp;

[0030] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 2% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 0.8% by weight, the fermentation is completed;

[0031] C. Tamarin pretreatment: Take the tamarind with complete skin and no moth, put it into the sink, clean it, remove the core, put it into a beater equipped with an 80-mesh screen for beating, and make t...

Embodiment 2

[0041] Embodiment 2, a Milan flower flavor lucuma yoghurt and its preparation method, adopt the following steps:

[0042] A. Milan flower pretreatment: take the dried Milan flower, put it into the washing tank, wash it with flowing water, soak it in water 10 times the weight of the dried flower for 100 minutes, put it into a beating machine equipped with a 100-mesh sieve machine for beating to obtain Milan flower pulp;

[0043] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 3% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 1% by weight, the fermentation is completed;

[0044] C. Tamarin pretreatment: Take the tamarind tamarind with complete skin and no insects, put it into the washing tank, clean it, remove the core, put it into a beater equipped with a 100-mesh screen for ...

Embodiment 3

[0060] Embodiment 3, a Milan flower flavor lucuma yoghurt, adopts the following steps to make:

[0061] A. Milan flower pretreatment: Take the dried Milan flower, add water 3 times the weight of the Milan flower and soak for 30 minutes, then wash it with running water, and then soak it in water 8-12 times the weight of the dried Milan flower for 90-120 Minutes, drain body surface water;

[0062] B. Lucuma pretreatment: Take fresh lucuma with complete skin and plump flesh, put it in the sink, wash it with running water, peel and remove the core, cut into 0.3-0.5 cm cubes, and then add the lucuma diced weight 2% fruit wine wine mother, sealed and left to ferment, and when the alcohol content is 0.7% by weight, the fermentation is completed;

[0063] C. Tamarin pretreatment: Take the tamarind with complete skin and no moth, put it into the sink, clean it, remove the core, put it into a beater equipped with an 80-mesh screen for beating, and make tamarind pulp, add Sweet wine ko...

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PUM

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Abstract

The present invention discloses aglaia odorata flower flavored lucuma nervosa fruit yogurt. Aglaia odorata flowers and lucuma nervosa fruits are used as raw materials, and at the same time, tamarindus indica fruits and radix puerariae are added to manufacture the aglaia odorata flower flavored lucuma nervosa fruit yogurt. The nutritional values of the aglaia odorata flowers and lucuma nervosa fruits are fully used, and the aglaia odorata flowers and lucuma nervosa fruits are combined with the traditional Chinese medicines to have synergies, so that the aglaia odorata flower flavored lucuma nervosa fruit yogurt has effects of dispelling alcoholism and stopping thirst, and supplementing liver and benefiting kidneys. The raw materials of the lucuma nervosa fruits and tamarindus indica fruits are respectively subjected to a fruit wine distiller's yeast fermentation and a sweet wine koji primary fermentation, which brings mellow taste for the finished products. Cellulase, hemicellulase and protease are used to conduct a combined enzyme digestion for the radix puerariae, which effectively removes the bitter taste of the radix puerariae. The prepared finished products are sweet and delicious, delicate in taste, rich in nutrition, unique in flavor, and prominent in health-care functions, and can significantly alleviate discomforts of populations with dizziness and headache caused by long-term drinking in a long-term consumption. The aglaia odorata flower flavored lucuma nervosa fruit yogurt is simple in manufacture technology, easy to achieve, and in line with the current market development needs, and can be subjected to a large-scale production.

Description

[0001] This application is a divisional application with the application number 201610508869.6, the application date is July 2, 2016, and the invention title is "a Milanese-flavored lucuma yoghurt and its production method". technical field [0002] The invention relates to the technical field of food, in particular to a Milanese-flavored lucuma yoghurt prepared by using Milanese and lucuma as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Milan flower, mizilan is an evergreen shrub or small tree, with many twigs on the stem. Panicles axillary, 5-10 cm long, slightly sparse and glabrous. Flowers yellow, about 2 mm in diameter, fragrant. Calyx 5-lobed, lobes rounded. Corolla 5-petal, oblong or nearly round, 1.5-2 mm long, apex round and truncate, longer than calyx. Anthers 5, ovate, included. Stamens. Pedicels 1.5-3 mm long, filaments united into tubes, shorter than petals. The pistil ovary is ovoid, with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/133A23V2400/123A23V2400/51A23V2400/249
Inventor 刘海燕卢荣红
Owner 刘海燕
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