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Asparagus stem and leaf juice yoghourt and preparation method thereof

The technology of stems and leaves and asparagus is applied in the field of asparagus stem-leaf juice yogurt and its production, which can solve the problems of manpower and material resources, perishability and the like, and achieve the effects of increasing the shelf life and low sugar content.

Inactive Publication Date: 2019-11-15
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the stems and leaves of asparagus have high water content and are easy to rot, most of them are harvested and dried in the sun to be used as firewood, which consumes a lot of manpower and material resources

Method used

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  • Asparagus stem and leaf juice yoghourt and preparation method thereof
  • Asparagus stem and leaf juice yoghourt and preparation method thereof
  • Asparagus stem and leaf juice yoghourt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of asparagus stem and leaf juice comprises the following steps:

[0030] (1) Cleaning and color protection: select 1 kg of fresh asparagus stems and leaves free of diseases and insect pests, and blanch them at 100°C for 3-5 minutes;

[0031] (2) Homogenization: Cut the blanched asparagus root into sections, add 5kg of ice water, and homogenate for 8-10 minutes;

[0032] (3) Enzymatic hydrolysis and liquefaction: first 60g of neutral protease for enzymatic hydrolysis for 30 minutes; then add 12g of cellulase for enzymatic hydrolysis for 20 minutes; finally add 6g of pectinase for enzymatic hydrolysis; enzymatic hydrolysis for 30 minutes;

[0033] (4) Filtration: filter and remove slag through non-woven fabric to obtain 5575g of asparagus stem and leaf juice;

[0034] (5) Seasoning: add 3.7g citric acid, 0.02g sodium pyrophosphate and 0.18g calcium citrate to get asparagus stem and leaf juice.

Embodiment 2

[0036] The preparation method of asparagus stem and leaf juice comprises the following steps:

[0037] (1) Cleaning and color protection: select 1 kg of fresh asparagus stems and leaves free of diseases and insect pests, and blanch them at 100°C for 3-5 minutes;

[0038] (2) Homogenization: Cut the blanched asparagus root into sections, add 6kg of ice water, and homogenate for 8-10 minutes;

[0039] (3) Enzymatic hydrolysis and liquefaction: first, 140g of neutral protease for enzymatic hydrolysis for 20 minutes; then add 7g of cellulase for enzymatic hydrolysis for 30 minutes; finally add 14g of pectinase for enzymatic hydrolysis; enzymatic hydrolysis for 20 minutes;

[0040] (4) Filtration: filter through non-woven fabric to remove slag, and obtain 6710g of primary asparagus stem and leaf juice;

[0041] (5) Seasoning: Add 22.4g of citric acid, 0.11g of sodium pyrophosphate and 11.2g of calcium citrate for seasoning to obtain asparagus stem and leaf juice.

Embodiment 3

[0043] The preparation method of asparagus stem and leaf juice comprises the following steps:

[0044] (1) Cleaning and color protection: select 1 kg of fresh asparagus stems and leaves free of diseases and insect pests, and blanch them at 100°C for 3-5 minutes;

[0045] (2) Homogenization: Cut the blanched asparagus root into sections, add 5.5kg of ice water of double the volume, and homogenate for 8-10 minutes;

[0046] (3) Enzymatic hydrolysis and liquefaction: first, 82.5g of neutral protease is enzymatically hydrolyzed for 25 minutes; then 8.25g of cellulose is added for enzymatic hydrolysis, and enzymatically hydrolyzed for 25 minutes; finally, 8.25g of pectin is added for enzymatic hydrolysis; enzymatically hydrolyzed for 25 minutes;

[0047] (4) Filtration: filter and remove slag through non-woven fabric to obtain 6200g of asparagus stem and leaf juice;

[0048] (5) Seasoning: Add 8.0g of citric acid, 0.4g of sodium pyrophosphate and 4.0g of calcium citrate for season...

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Abstract

The invention belongs to the technical field of food yoghourt, and particularly relates to asparagus stem and leaf juice yoghourt and a preparation method thereof. The asparagus stem and leaf juice yoghourt comprises the following raw materials: asparagus stem and leaf juice, a flavoring agent, lactic acid bacteria, white granulated sugar and milk. The flavoring agent is a mixture of citric acid,sodium pyrophosphate and calcium citrate, and the added flavoring agent is 0.1-0.5% by mass of the asparagus stem and leaf juice. Meanwhile, the invention provides a preparation method of the asparagus stem and leaf juice yoghourt, and the method improves the mouth feel through the synergistic effect of step-by-step enzymolysis and the flavoring agent, and adds milk to prepare the asparagus stemsand leave into the yoghourt. The adopted additive has no side effect, and the yoghourt does not need to be added with other additives to increase the shelf life, has low sugar content, and is a safe beverage with wide application range.

Description

technical field [0001] The invention belongs to the technical processing field of food yoghurt, and in particular relates to asparagus stem and leaf juice yoghurt and a preparation method thereof. Background technique [0002] Asparagus refers to the tender stems of cypress cypress, which belongs to Liliaceae and is a perennial root plant. It is called cypress cypress because of its straight stems, tight scales on the top, shape like cypress, and branches and leaves that resemble pines and cypress needles; and because of its The edible tender stems resemble reed shoots and bamboo shoots, so many people in China are used to calling Shi Diaobo as asparagus. Asparagus is rich in amino acids, vitamins, minerals, and dietary fiber. It is rich in nutritional value, delicious, tender and delicious. It is one of the top ten famous dishes in the world. It enjoys the reputation of "King of Vegetables" in the international market. There are a variety of anticancer drugs and health pro...

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 崔波陶海腾张洪霞于滨刘鹏飞
Owner QILU UNIV OF TECH
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