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Preparation method of pumpkin seed and buckwheat sugar-free yoghourt and pumpkin seed and buckwheat sugar-free yoghourt

A production method and pumpkin seed technology are applied in the production of pumpkin seed buckwheat sugar-free yogurt and the field of pumpkin seed buckwheat sugar-free yogurt, which can solve the problems of inability to meet the dietary needs of the three-high population, and achieve prevention of cardiovascular and cerebrovascular diseases and thrombosis. , the effect of simple production process

Pending Publication Date: 2021-02-19
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most yogurts on the market add white sugar and sweeteners in order to pursue taste, and a large number of processed fruit granules with high sugar content are added to fruit-type yogurts, which cannot meet the nutritional needs of modern people in pursuit of nutrition and health. Unable to meet the dietary needs of the three-high population

Method used

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  • Preparation method of pumpkin seed and buckwheat sugar-free yoghourt and pumpkin seed and buckwheat sugar-free yoghourt
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  • Preparation method of pumpkin seed and buckwheat sugar-free yoghourt and pumpkin seed and buckwheat sugar-free yoghourt

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Experimental program
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Effect test

specific Embodiment 1

[0032] 1. Production of pumpkin seed buckwheat sugar-free yogurt: In this example, 100 parts of fresh milk is used as the benchmark

[0033] 1. Selection and preparation of raw materials: According to 100 parts by weight of fresh milk, 5 parts of fresh pumpkin seeds and 10 parts of buckwheat are selected and pretreated to obtain pumpkin seed pulp and buckwheat pulp.

[0034] In this step, firstly, cleaning is carried out, that is, the selected pumpkin seeds and buckwheat are placed in a container filled with clear water to remove the dirt on the surface, and washed repeatedly three times;

[0035] Then, prepare pumpkin seed pulp: peel the washed pumpkin seeds, soak them in warm water at 40°C for 3 hours, then transfer the pumpkin seeds to a juice extractor, add 35 parts of water to make a slurry, let stand for 5 hours, and then filter to obtain pumpkin seed paste;

[0036] Next, prepare the buckwheat pulp: soak the buckwheat in warm water at 40°C for 3 hours, then transfer th...

specific Embodiment 2

[0047] 1. Production of pumpkin seed buckwheat sugar-free yogurt: In this example, 100 parts of fresh milk is used as the benchmark

[0048] 1. Selection and preparation of raw materials: According to 100 parts by weight of fresh milk, 17 parts of fresh pumpkin seeds and 21 parts of buckwheat are selected and pretreated to obtain pumpkin seed pulp and buckwheat pulp.

[0049] In this step, firstly, cleaning is carried out, that is, the selected pumpkin seeds and buckwheat are placed in a container filled with clear water to remove the dirt on the surface, and washed repeatedly three times;

[0050] Then, prepare pumpkin seed pulp: peel the washed pumpkin seeds, soak them in warm water at 50°C for 5 hours, then transfer the pumpkin seeds to a juicer, add 136 parts of water to make a slurry, let stand for 8 hours, and then filter to obtain pumpkin seed paste;

[0051] Next, prepare the buckwheat pulp: soak the buckwheat in warm water at 50°C for 5 hours, then transfer the buckw...

specific Embodiment 3

[0060] 1. Production of pumpkin seed buckwheat sugar-free yogurt: In this example, 100 parts of fresh milk is used as the benchmark

[0061] 1. Selection and preparation of raw materials: According to 100 parts by weight of fresh milk, 14 parts of fresh pumpkin seeds and 21 parts of buckwheat are selected and pretreated to obtain pumpkin seed pulp and buckwheat pulp.

[0062] In this step, firstly, cleaning is carried out, that is, the selected pumpkin seeds and buckwheat are placed in a container filled with clear water to remove the dirt on the surface, and washed repeatedly three times;

[0063] Then, prepare pumpkin seed pulp: peel the washed pumpkin seeds, soak them in warm water at 40°C for 3 hours, then transfer the pumpkin seeds to a juice extractor, add 98 parts of water to make a slurry, and filter after standing for 5 hours to obtain pumpkin seed paste;

[0064] Next, prepare buckwheat pulp: soak the buckwheat in warm water at 40°C for 3 hours, then transfer the bu...

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Abstract

The invention relates to the technical field of milk product processing, in particular to a preparation method of pumpkin seed and buckwheat sugar-free yoghourt. The preparation method comprises the following steps: firstly, selecting fresh pumpkin seeds and buckwheat and pretreating the pumpkin seeds and the buckwheat; then, mixing fresh milk with the pretreated raw materials, adding a xylitol solution, and performing uniform mixing; then, performing filtering, performing standing and precipitating, and performing filtering again; the sealing filtrate, rapidly raising the temperature, and keeping the temperature constant for a period of time; performing cooling, when a certain cooling temperature is reached, rapidly inoculating the mixed liquid with the mixed strains in a sterile environment, then performing uniform mixing, performing canning into a sterile container, and performing constant-temperature fermentation for a period of time in a fermentation box; and finally, cooling a fermented product, and refrigerating the cooled product in a refrigerator to promote the formation of the unique flavor of the yoghourt, so as to prepare the pumpkin seed and buckwheat sugar-free yoghourt. The preparation process is simple, and the prepared pumpkin seed and buckwheat sugar-free yoghourt is rich in nutrition and meets the nutritional requirements of people with hypertension, hyperglycemia and hyperlipidemia.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a method for preparing pumpkin seed buckwheat sugar-free yoghurt and pumpkin seed buckwheat sugar-free yoghurt. Background technique [0002] At present, most yogurts on the market add white sugar and sweeteners in order to pursue taste, and a large number of processed fruit granules with high sugar content are added to fruit-type yogurts, which cannot meet the nutritional needs of modern people in pursuit of nutrition and health. Can not meet the dietary needs of the three high crowd. Sugar-free yogurt is not only nutritious, the lactic acid bacteria in yogurt can maintain the balance of intestinal flora, but also has special health functions that other dairy products do not have. The more society there is, the more important it is for yogurt, a functional food that can maintain people's health and meet special nutritional needs, and people will favor and accep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1307
Inventor 王改玲陶志杰肖童潘晓筱
Owner BENGBU COLLEGE
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