A kind of preparation method of peanut tangerine peel fermented milk
A technology of fermented milk and tangerine peel, which is applied in the field of preparation of fermented milk with peanut tangerine peel, can solve the problems of non-smooth taste of dairy products, easy layering of dairy products, and rough feeling, so as to avoid rough taste, good health care effect, avoid The effect of bitterness
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Embodiment 1
[0030] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:
[0031] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 5 hours to make peanut pulp, and the peanut seed coat extract and peanut pulp were mixed for later use; the orange peel was dried to a moisture content of 8%, crushed through 100 sieves, and then placed in supercritical CO 2 The dried tangerine peel extract is obtained by extraction in an extraction kettle; the extraction method of the peanut seed coat extract is as follows: after the peanut seed coat is crushed, the mixture of ethanol and acetic acid with a mass ratio of 3:1 is used as the extraction agent at 80°C. The primary extract is obtained by extra...
Embodiment 2
[0036] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:
[0037] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 4 hours and then beaten to make peanut pulp. The peanut seed coat extract and peanut pulp were mixed for later use; dried tangerine peel was dried to a moisture content of 12%, crushed through 100 sieves, and then placed in supercritical CO 2The orange peel extract is obtained by extracting in an extraction kettle; the extraction method of the peanut skin extract is as follows: after crushing the peanut seed coat, use a mixture of ethanol and acetic acid with a mass ratio of 1:1 as the extraction agent to extract at 90°C The primary extract is obtained, an...
Embodiment 3
[0042] A preparation method of peanut tangerine peel fermented milk, which comprises the steps of:
[0043] (1) Raw material pretreatment: Boil fresh milk and cool it to room temperature for later use. After the peanut seed coat is removed, the peanut seed coat is subjected to subcritical extraction to obtain the peanut seed coat extract, which is obtained after the peanut seed coat is removed. Peanut kernels were soaked for 4 hours and then beaten to make peanut pulp. The peanut seed coat extract and peanut pulp were mixed for later use; dried tangerine peel was dried to a moisture content of 10%, crushed through 100 sieves, and then placed in supercritical CO 2 The dried tangerine peel extract is obtained by extraction in an extraction kettle; the extraction method of the peanut seed coat extract is as follows: the peanut seed coat is crushed, and the mixture of ethanol and acetic acid with a mass ratio of 2:1 is used as the extractant at 85°C. The primary extract is obtaine...
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