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Peach gum yogurt preparation method

A technology of yogurt and peach gum, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems that the value of peach gum cannot be fully utilized, and there are few researches on the application of peach gum, so as to reduce fermentation costs, increase production efficiency, and curd milk short time effect

Inactive Publication Date: 2018-03-02
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, there are few researches on the application of peach gum, so that the value of peach gum cannot be fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: a kind of preparation method of peach gum yogurt, first is the mixing of raw materials: get 100 parts of fresh milk, 1.2 parts of glucose, 0.1 part of stabilizer and 1.5 parts of peach gum and mix, at 50 ℃, homogeneous under 15MPa, in Sterilize at 135°C for 3 seconds to obtain the mixed raw material. The stabilizer used is a mixture of carboxymethyl cellulose and propylene glycol alginate, wherein the mass ratio of carboxymethyl cellulose and propylene glycol alginate is 1:1. Combining peach gum with yogurt, the prepared peach gum yogurt has the effects of clearing blood and lowering fat, promoting blood circulation and reducing swelling, relieving abdominal pain and treating cancer, and at the same time makes the application of peach gum in food more diversified; the last is inoculation fermentation: for mixing The raw materials are inoculated, and Lactobacillus acidophilus and Lactobacillus plantarum are used as a mixed starter, wherein the mass ratio of ...

Embodiment 2

[0012] Embodiment 2: a kind of preparation method of peach gum yogurt, comprises the following steps:

[0013] 1) Mixing of raw materials: Mix 110 parts of fresh milk, 1.5 parts of glucose, 0.15 parts of stabilizer and 2.5 parts of peach gum, homogenize at 55°C and 18MPa, and sterilize at 140°C for 6s to obtain the mixed raw materials. The stabilizer used is A mixture of carboxymethyl cellulose and propylene glycol alginate, wherein the mass ratio of carboxymethyl cellulose to propylene glycol alginate is 1.2:1. Combining peach gum with yogurt, the prepared peach gum yogurt has the effects of clearing blood, reducing fat, promoting blood circulation, reducing swelling, relieving abdominal pain and treating cancer, and at the same time makes the application of peach gum in food more diversified;

[0014] 2) Inoculation fermentation: inoculate the mixed raw materials, and use Lactobacillus acidophilus and Lactobacillus plantarum as the mixed starter, wherein the mass ratio of La...

Embodiment 3

[0015] Embodiment 3: a kind of preparation method of peach gum yogurt, comprises the following steps:

[0016] 1) Mixing of raw materials: Mix 110 parts of fresh milk, 1.5 parts of glucose, 0.15 parts of stabilizer and 2.5 parts of peach gum, then add 0.1 parts of 3,5-dihydroxyacetophenone and 0.08 parts of ethyleneimine, and heat at 55°C , homogeneous under 18MPa, sterilized at 140 DEG C for 6s to obtain mixed raw materials, the stabilizer used is the mixture of carboxymethyl cellulose and propylene glycol alginate, wherein the mass ratio of carboxymethyl cellulose and propylene glycol alginate is 1.2: 1. Combining peach gum with yogurt, the prepared peach gum yogurt has the effects of clearing blood and reducing fat, promoting blood circulation, reducing swelling, relieving abdominal pain and treating cancer, and at the same time makes the application of peach gum more diversified in food; the added 3,5- Dihydroxyacetophenone, ethyleneimine and carboxymethyl cellulose have ...

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Abstract

The invention discloses a peach gum yogurt preparation method, which comprises raw material mixing, inoculating and fermenting. According to the present invention, the peach gum yogurt preparation method is provided; the prepared peach gum yogurt has characteristics of rich aroma, fragrant and smooth taste, sour taste and no irritation, and has effects of blood cleaning, blood fat lowering, bloodcirculation activation, swelling subsiding, abdominal pain relieving and cancer treatment, such that the applications of peach gum in food are diversified; and the preparation method has advantages ofreasonability, simple operation, short solidification time, high production efficiency and substantially-reduced fermentation cost, and provides the favorable conditions for industrial applications.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of peach gum yogurt. Background technique [0002] Peach gum is the resin secreted from the bark of Rosaceae peach or mountain peach, also known as peach oil, peach fat, peach blossom tears, peach gum, peach condensate, which is naturally secreted by peach trees, or secreted by wounds under the action of external force peach gum. Dried peach gum is crystal-like and very hard. It looks a bit like amber, but it has sufficient water solubility and appropriate viscosity. It will soften after soaking in water for more than ten hours. Traditional Chinese medicine believes that peach gum is flat in nature, sweet and bitter in taste, good at promoting blood circulation, reducing swelling, dredging stranguria and relieving pain. Clinical application has good effects on bloody stranguria, stone stranguria, diarrhea, pain and other diseases. At this stage, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13
Inventor 陈静王晟喆陈俊羽邓尚贵
Owner ZHEJIANG OCEAN UNIV
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