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Preparation method of mango enzyme yoghurt

A fruit enzyme and yogurt technology, applied in the field of food processing, can solve the problems of unsuitability, affecting market prospects, mixed taste, etc., and achieve the effect of enriching nutritional value

Inactive Publication Date: 2017-07-25
广西宁明百事康生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing fruit and vegetable enzymes are a kind of comprehensive plant enzymes. They are enzyme products obtained by fermenting plant raw materials such as fruits and vegetables. Since the raw materials for their preparation include various fruits and vegetables, and the tastes are mixed, they are not suitable for most people. its market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:

[0040] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;

[0041] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 2cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;

[0042] Step 3: Cut the lemons into 2mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 10mm;

[0043] Step 4: Cut the mangoes into mango grains with a particle size of 8 mm, lay them on the lemon slices, and lay them with a thickness of 30 mm. After that, lay a layer of mixed sugar. In parts by weight, the mixed sugar has the following components: white sugar 10 3 parts of brown sugar and 5 parts of rock sugar;

[0044] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into a particle size of 3 mm, and s...

Embodiment 2

[0053] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:

[0054] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;

[0055] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 3cm opening on the passion fruit peel, and arrange the passion fruit with the opening facing down on the honey layer;

[0056] Step 3. Cut the lemons into 3mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 13mm;

[0057] Step 4: Cut the mangoes into mango grains with a particle size of 13 mm, and lay them on the lemon slices with a thickness of 40 mm. After that, lay a layer of mixed sugar. The mixed sugar has the following components in parts by weight: white sugar 11 4 parts of brown sugar and 8 parts of rock sugar;

[0058] Step 5. Wash and quick-freeze the prickly pear fruit and cut it into 3-5mm particle size, and evenly lay it o...

Embodiment 3

[0067] The invention provides a kind of preparation method of mango ferment yogurt, comprises the following steps:

[0068] Step 1. Wash the passion fruit, mango and lemon and dry them for later use;

[0069] Step 2. Lay a layer of honey on the bottom of the fermenter, then cut a 4cm opening on the passion fruit peel, and arrange the passion fruit opening facing down on the honey layer; after cutting a 4cm opening on the passion fruit peel, Insert lotus root slices with a thickness of 4mm into the opening of the passion fruit, and the lotus root slices are partially exposed outside the opening of the passion fruit, and then arrange the opening of the passion fruit downwards on the honey layer;

[0070] Step 3: Cut the lemons into 5mm particle size and remove the seeds and lay them on the passion fruit layer. The thickness of the lemon slices is 15mm;

[0071] Step 4: Cut the mangoes into mango grains with a particle size of 15 mm, and lay them on the lemon slices with a thick...

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Abstract

The present invention discloses a preparation method of mango enzyme yoghurt. Several fruits of passion fruits, lemons, mangoes, cactus, etc. and celery, bitter gourds, Chinese yams, organic sweet potato powder and grapefruit peels are subjected to ordered multiple fermentation and mixing, nutrients in various fruits and vegetables are extracted, and Tibetan mushroom yoghurt is reasonably matched to prepare the sour, sweet and palatable antioxidant enzyme yogurt drink. The method is free of exogenous water, uses fruit juice of the passion fruits, polysaccharides and fructose to conduct fermentation treatment, and keeps the original flavor of the passion fruits. In addition, due to the fact that the passion fruit peels are nearly red, the mango enzyme yoghurt is rich in natural pigment components. By the multiple fermentation, crushing and full mixing, the nutrients in the passion fruits, mangoes, cactus fruits and other fruits and vegetables are fully decomposed and released out. The obtained antioxidant enzyme yoghurt drink mainly has the mouthfeel of the yoghurt and is also rich in nutrition and liable to be accepted by the public.

Description

technical field [0001] The invention relates to the technical field of food processing. More specifically, the present invention relates to a kind of preparation method of mango ferment yogurt. Background technique [0002] Enzyme is also called comprehensive active enzyme, which is another term for "enzyme". Enzyme is a product obtained by applying fermentation technology. The raw materials used are all natural plants, fruits, mushrooms, seafood and other ingredients, and are not mixed with other ingredients. Chemical composition, no adverse reactions, and fermentation helps to maintain or improve the nutritional value of fruits and vegetables, rich in vitamins, amino acids, β-carotene, functional oligosaccharides and other ingredients. According to research, there are about 20,000 kinds of enzymes in the human body. Enzymes are indispensable biological reaction catalysts in the body and affect various physiological functions of the body. Therefore, enzymes have important ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 张杰
Owner 广西宁明百事康生物工程有限公司
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