Preparation method of nostoc commune/red dates compound yogurt

A technology of ground fungus and red dates, which is applied in the field of food processing, can solve the problems affecting the appetite of users, and achieve the effects of improving appearance quality, increasing absorption rate, and high medicinal value

Inactive Publication Date: 2018-11-16
JINZHONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the yogurt produced by this technical solution will have obvious algae flavor, which is similar to the taste of seaweed, and there will be a small amount of black fine sediment at the bottom of the yogurt, and the overall color of the yogurt is black, thus affecting the appetite of users

Method used

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  • Preparation method of nostoc commune/red dates compound yogurt
  • Preparation method of nostoc commune/red dates compound yogurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Pretreatment of raw materials

[0026] Ground fungus: Rinse the dried ground fungus with clean water, soak and rehydrate in water at 60°C for 2 hours, take it out, put it in an oven at 60°C, dry it, crush it through a 120-mesh sieve, and press 1:5 (g / mL) by adding water and beating to get the fungus liquid, set aside;

[0027] Jujubes: choose jujubes with no insect bites and thick flesh, wash them with water, soak them in hot water for 1 hour, peel and remove the pits to get the pulp, add water at a ratio of 2:5 (g / mL) to make jujube pulp, and set aside;

[0028] (2) Deployment: After boiling the milk in a stainless steel pot, add sucrose and the ground fungus liquid and red date pulp obtained in step (1), mix and prepare, wherein the added amount of ground fungus liquid is 80ml per liter of milk, and red date pulp Add 110ml of sucrose and 60g of sucrose;

[0029] (3) Homogenization and sterilization: put the mixed and prepared liquid in a homogenizer, mix evenly...

Embodiment 2

[0033] (1) Pretreatment of raw materials

[0034] Ground fungus: Rinse the dried ground fungus with clean water, soak in water at 65°C and rehydrate for 1.5 hours, take it out, put it in an oven at 70°C, dry it, crush it through a 120-mesh sieve, and press 3:10 (g / mL) ratio, add water and make a beating to get the fungus liquid, set aside;

[0035] Jujubes: choose jujubes with no insect bites and thick flesh, wash them with clean water, soak them in hot water for 2 hours, peel and remove the pits to get the pulp, add water at a ratio of 1:2 (g / mL) and beat to get jujube pulp, and set aside;

[0036] (2) Deployment: After boiling the milk in a stainless steel pot, add sucrose and the ground fungus liquid and red date pulp obtained in step (1), mix and prepare, wherein the added amount of ground fungus liquid is 90ml per liter of milk, and the red date pulp Add 120ml of sucrose and 70g of sucrose;

[0037] (3) Homogenization and sterilization: put the mixed and prepared liqui...

Embodiment 3

[0041] (1) Pretreatment of raw materials

[0042] Ground fungus: Rinse the dried ground fungus with clean water, soak and rehydrate in 70°C water for 1 hour, take it out, put it in an oven at 80°C, dry it, crush it through a 120-mesh sieve, and press 2:5 (g / mL) by adding water and beating to get the fungus liquid, set aside;

[0043] Jujubes: choose jujubes with no insect bites and thick flesh, wash them with clean water, soak them in hot water for 3 hours, peel and remove the pits to get the pulp, add water at a ratio of 3:5 (g / mL) and beat to get jujube pulp, and set aside;

[0044] (2) Deployment: After boiling the milk in a stainless steel pot, add sucrose and the ground fungus liquid and red date pulp obtained in step (1), mix and prepare, wherein the amount of ground fungus liquid added is 100ml, and the red date pulp is calculated per liter of milk Add 130ml of sucrose and 80g of sucrose;

[0045] (3) Homogenization and sterilization: put the mixed and prepared liqui...

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Abstract

The invention discloses a preparation method of nostoc commune/red dates compound yogurt, which includes the following steps: raw material treatment, blending, homogenization, sterilization, inoculation, fermentation and refrigeration. By compounding the nostoc commune and red dates, which have functions of affinal drug and diet, for preparing the yogurt, algae-like smell of the nostoc commune isreduced and fragrance of the red dates is enhanced. In addition, the yogurt is not excessive deep in color.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing compound yoghurt with black fungus and red dates. Background technique [0002] In recent years, with the improvement of people's living standards and the enhancement of health awareness, the nutritional value and medicinal health value of jujube have received the unanimous attention of scientific researchers. According to reports, the pulp, peel, and core of jujube are rich in phenolic acid compounds, and the phenolic acids in jujube mainly exist in two forms: free state and bound state, of which free phenolic acids only account for the total amount of phenolic acids. 7.5%, but the bioavailability of free phenolic acids is much higher than that of phenolic acids in the bound form. Therefore, the increase of free phenolic acid content in jujube is beneficial to improve the bioavailability of phenolic acid in jujube. Lactic acid bacteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/13A23C9/133
Inventor 苏艳玲李晓峰胡变芳
Owner JINZHONG UNIV
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