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
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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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