Anthocyan-enriched low-fat red pitaya yoghourt and making method thereof
A technology of red dragon fruit and anthocyanins, applied in milk preparations, dairy products, applications, etc., can solve problems such as poor stability, easy degradation, instability, etc., achieve reduced oxidation, good activity, and reduced oxygen entry Effect
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[0038] A low-fat red dragon fruit yogurt rich in anthocyanins, which is made of the following components and their weight percentages:
[0039] Skimmed milk powder 10-16%, white sugar 7-12%, red dragon fruit juice 5-30%, drinking water 70-95%, fermented bacteria 0.1-0.2%,
[0040] The preparation method comprises the following steps:
[0041] 1) Making fruit juice: take ripe red dragon fruit with no mildew or soft rot, peel the skin, cut the pulp into 1-2cm pieces, put it into a cooking machine for beating, filter the pulp with 120-mesh gauze to get the juice, and put the filtrate at high speed Refrigerated centrifuge under 4000r / min rotating speed, centrifugal 15min, obtains clarification dark rose red dragon fruit juice;
[0042] 2) Prepare fermented liquid: prepare skimmed milk powder: solution (75% pure water and 25% fruit juice) to make a milk solution with a mass fraction of 13%, heat it until the temperature reaches 55°C, add 8% white sugar to make it completely dissol...
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