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Red date and spirulina compound yogurt and preparation technology thereof

A technology of spirulina and jujube, which is applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve problems such as single taste and unfavorable human health, achieve delicate and mellow taste, improve human immunity, and improve liver function. Effect

Inactive Publication Date: 2019-01-25
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yogurt currently on the market mainly focuses on the development of flavor, and the taste is relatively simple, such as strawberry, blueberry, red dates, etc.
And most of the yogurts on the market are added with food additives, which is harmful to people's health.

Method used

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  • Red date and spirulina compound yogurt and preparation technology thereof
  • Red date and spirulina compound yogurt and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of red date spirulina compound yoghurt, is made up of following raw material of weight portion:

[0037] 15% jujube juice, 15% spirulina filtrate, 8.5% xylitol, 6.5% sucrose, 0.002% bacterial powder and the rest of fresh milk, wherein the bacterial powder is Streptococcus thermophilus powder and Lactobacillus bulgaricus powder The mass ratio of Streptococcus thermius powder and Lactobacillus bulgaricus powder is 1:1.

[0038] The preparation process of the above-mentioned jujube spirulina compound yoghurt is as follows:

[0039] First, weigh fresh milk, jujube juice, spirulina filtrate, xylitol and sucrose, preheat to 50°C to 55°C and homogenize; then put it in an environment of 89°C for 6 minutes to sterilize;

[0040] Next, cool to 43°C, then add bacteria powder and mix well;

[0041] Again, ferment for 5.5 hours in a constant temperature incubator at 42°C to 43°C;

[0042] Finally, after refrigerating at a temperature of 0° C. to 4° C. for 12 hours, the red...

Embodiment 2

[0044] A kind of red date spirulina compound yoghurt, is made up of following raw material of weight portion:

[0045] 20% of jujube juice, 10% of spirulina filtrate, 9% of xylitol, 6.5% of sucrose, 0.002% of bacterial powder and the balance of fresh milk, wherein the bacterial powder is Streptococcus thermophilus powder and Lactobacillus bulgaricus powder, and The mass ratio of Streptococcus thermius powder and Lactobacillus bulgaricus powder is 1:1.

[0046] The preparation process of this jujube spirulina compound yoghurt is as follows:

[0047] First, weigh fresh milk, jujube juice, spirulina filtrate, xylitol and sucrose, preheat to 50°C to 55°C and homogenize; then put it in an environment of 90°C for 5 minutes to sterilize;

[0048] Next, cool to 45°C, then add bacteria powder and mix well;

[0049] Again, ferment for 6 hours in a constant temperature incubator at 42°C to 43°C;

[0050] Finally, after refrigerating at a temperature of 0° C. to 4° C. for 18 hours, the r...

Embodiment 3

[0052] A kind of red date spirulina compound yoghurt, is made up of following raw material of weight portion:

[0053] 22.5% jujube juice, 17.5% spirulina filtrate, 9.5% xylitol, 6.5% sucrose, 0.002% bacterial powder and the rest of fresh milk. The mass ratio of Streptococcus thermius powder and Lactobacillus bulgaricus powder is 1:1.

[0054] The preparation process of this jujube spirulina compound yoghurt is as follows:

[0055] First, weigh fresh milk, jujube juice, spirulina filtrate, xylitol and sucrose, preheat to 50°C to 55°C and homogenize; then put it in an environment of 91°C for 7 minutes to sterilize;

[0056] Next, cool to 47°C, then add bacteria powder and mix well;

[0057] Again, ferment for 6.5 hours in a constant temperature incubator at 42°C to 43°C;

[0058] Finally, after refrigerating at a temperature of 0° C. to 4° C. for 24 hours, the red date spirulina compound yoghurt was obtained.

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Abstract

The invention belongs to the technical field of beverages and processing thereof, and discloses red date and spirulina compound yogurt and a preparation technology thereof. The red date and spirulinacompound yogurt is prepared from red date juice, spirulina filtrate, xylitol, cane sugar, bacterial powder and fresh cow milk. The preparation technology comprises the following steps of weighing thefresh cow milk, the red date juice, the spirulina filtrate, the xylitol and the cane sugar, preheating to the temperature of 50 to 55 DEG C, and homogenizing; sterilizing for 6 to 7min under the environment with temperature of 89 to 91 DEG C; cooling to the temperature of 43 to 47 DEG C, adding the bacterial powder, and uniformly mixing; fermenting for 5.5 to 6.5h in a constant-temperature incubator with temperature of 42 to 43 DEG C; freezing for 12 to 24h at the temperature of 0 to 4 DEG C, so as to obtain the red date and spirulina compound yogurt. The red date and spirulina compound yogurthas the advantages that the mouth feel is fine, the flavor is particular, and the luster is uniform; the content of lactobacillus is high, and the red date and spirulina compound yogurt is beneficialto the health of people.

Description

technical field [0001] The invention belongs to the technical field of beverages and their processing, in particular to a compound yoghurt made of jujube spirulina and a preparation process thereof. Background technique [0002] Milk is an ideal food with rich nutrition and comprehensive physiological functions, and it is the most digestible and absorbable complete food. The dairy industry is the leading industry in many developed countries. Although my country's dairy enterprises started relatively late, their follow-up development is full of vigor and rapid improvement. Due to the rapid development of the dairy industry in recent years, the consumption trend of dairy products in my country has also greatly improved. From 2008 to 2016, the annual growth rate of per capita consumption of liquid milk was 8.81%, of which sterilized milk was 12.36%, pasteurized milk was 0.01%, yogurt was 11.65%. Experts and authoritative organizations once compared the nutritional value of thr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C2240/15
Inventor 张秀凤王军郝修振马丽卿付丽申晓琳张一鸣王宁靳晓琳高雪琴
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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