Dairy-based snack rich in mango peel dietary fibers and preparation method of dairy-based snack

Abstract

The invention discloses a dairy-based snack rich in mango peel dietary fibers and a preparation method of the dairy-based snack. The method includes the steps: preparing mango peel paste from mango peel; fermenting the mango peel paste by microorganisms to obtain mango peel fermentation liquid; uniformly mixing the mango peel fermentation liquid and fermented sour milk; refrigerating mixture; drying the mixture in a cooked and frozen manner to obtain the dairy-based snack. According to the dairy-based snack, the mango peel is fermented, the dairy-based snack is prepared in a fermented manner,the mango peel has high content of effective components such as dietary fibers, polyphenol and pectin, the dairy-based snack has sour milk and mango flavors and is rich in probiotics, good in taste and better in viscosity and water-holding power, nutritive active components of the snack are retained, and the quality guarantee period of the snack is prolonged. The dairy-based snack has the functions of improving intestinal flora disorder, resisting oxidation and the like and is suitable for constipation and obesity crowds.

Description

technical field [0001] The invention relates to the technical field of milk-based snacks, in particular to a milk-based snack rich in mango peel dietary fiber and a preparation method thereof. Background technique [0002] Dietary fiber is naturally present in plants and closely combined with the cell wall. It is a general term for carbohydrates and lignin, and is divided into soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). The researchers proposed the concept of "dietary fiber-phenolic compounds (DF-PC)", which is a natural functional ingredient for delivering polyphenolic compounds in the body. Controlling blood sugar, lowering blood fat, lowering cholesterol, preventing cardiovascular disease and preventing colon cancer and other physiological functions, it is the seventh largest nutritional factor for human beings. The survey of American consumers' intake willingness shows that 60% of consumers have the strongest willingness to consume fiber, ranking seco...

AI Technical Summary

Problems solved by technology

However, mango peels are often discarded as leftovers during processing, which not only wastes resources but also pollutes the environment.

[0004] The Chinese patent application with the application number CN201711190636.7 discloses a processing method of mango freeze-dried powder for lactic acid bacteria beverage accessories. In this invention, the mango skin / core is ultrafinely pulverized, and made into powder together with mango pulp, and then added with water Blended into mango juice and then mixed with milk to prepare a new type of lactic acid bacteria drink that integrates the health functions of mango juice and yogurt. However, because the drink contains mango peel, it has a sour taste and poor taste, and the diet in the peel Fiber utilization is low

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