CN103155981A - Pumpkin fermented dairy product and manufacture method thereof - Google Patents
Pumpkin fermented dairy product and manufacture method thereof Download PDFInfo
- Publication number
- CN103155981A CN103155981A CN 201110439098 CN201110439098A CN103155981A CN 103155981 A CN103155981 A CN 103155981A CN 201110439098 CN201110439098 CN 201110439098 CN 201110439098 A CN201110439098 A CN 201110439098A CN 103155981 A CN103155981 A CN 103155981A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- dairy product
- parts
- fermented dairy
- fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pumpkin fermented dairy product and a manufacture method of the pumpkin fermented dairy product, and belongs to dairy products and manufacture methods of the dairy products. The pumpkin fermented dairy product and the manufacture method of the pumpkin fermented dairy product comprise 300 parts to 950 parts of raw milk, 1 part to 500 parts of pumpkin auxiliary materials, 0 to 100 parts of sweetening agents and 0 to 700 parts of water, and fermented dairy is manufactured after the raw materials undergo mixing, quality evening, sterilizing, cooling and fermenting. The pumpkin fermented dairy product and the manufacture method of the pumpkin fermented dairy product have the advantages that the dairy product made of pumpkin is stored, taste of the pumpkin is changed, nutrition value of the pumpkin is not damaged, and storing time of the dairy product made of the pumpkin is prolonged.
Description
Technical field
The present invention relates to a kind of dairy products and preparation method thereof, specifically a kind of fermented pumpkin dairy product and preparation method thereof.
Background technology
Pumpkin contains starch, protein, carrotene, Cobastab, vitamin C and the compositions such as calcium, phosphorus.It is nutritious, is the frequent edible melon dish of rural people, and day by day is subject to the attention of urban human.Higher edibility is not only arranged.And very important dietary function arranged.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, distinguishes the flavor of sweet nontoxic, enters spleen, stomach two warps, the energy moistening lung qi-benefitting, and the row of reducing phlegm is dense, and the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats lung carbuncle and constipation, and the effects such as diuresis, beauty treatment are arranged.In recent years, medical expert, scholar's research experiment both at home and abroad shows, the food pumpkin is treated in addition hypertrophy of the prostate (pumpkin seeds can be controlled hypertrophy of the prostate), prevents prostate cancer, prevented and treated artery sclerosis and gastric mucosa ulcer, the effect such as the inducing decomposition of calculi.At present, the pumpkin edible way on market is single, and taste is single, and a lot of pumpkins break down because of long-time not eating, and have caused great waste.
Summary of the invention
In order to overcome the shortcoming of above-mentioned prior art, the invention provides a kind of fermented pumpkin dairy product and preparation method thereof, pumpkin is made dairy products preserve, changed the mouthfeel of pumpkin, extend its storage time.
The present invention realizes with following technical scheme: a kind of fermented pumpkin dairy product and preparation method thereof comprises
300 parts～950 parts of raw material milks,
1 part～500 parts of pumpkin auxiliary materials,
0 part～100 parts of sweeteners,
0～700 part, water,
Above-mentioned raw material is made acidified milk successively after allotment, homogeneous, sterilization, cooling, fermentation.
It is further: described raw material milk is raw milk and/or reconstituted milk.
Described pumpkin auxiliary material is crushed pumpkin and/or Pumpkin Juice and/or pumpkin powder and/or pumpkin piece.
Add before fermentation add after stabilizing agent or fermentation stabilizing agent, sweetener and or water
The invention has the beneficial effects as follows: pumpkin is made dairy products preserve, changed the mouthfeel of pumpkin and do not damaged the nutritive value of pumpkin, extend its storage time.
The specific embodiment
A kind of fermented pumpkin dairy product and preparation method thereof comprises
300 parts～950 parts of raw material milks,
1 part～500 parts of pumpkin auxiliary materials,
0 part～100 parts of sweeteners,
0～700 part, water,
Above-mentioned raw material is made acidified milk successively after allotment, homogeneous, sterilization, cooling, fermentation.
In the present invention, raw material milk is raw milk and/or reconstituted milk, described pumpkin auxiliary material is crushed pumpkin and/or Pumpkin Juice and/or pumpkin powder and/or pumpkin piece, add before fermentation add after stabilizing agent or fermentation stabilizing agent, sweetener and or water, the fermented pumpkin dairy that above-mentioned raw materials makes after allotment, homogeneous, sterilization, cooling, fermentation successively has the local flavor of pumpkin, makes fermented dairy product have more healthy nutritive value.
Embodiment 1
350 parts of raw material milks, 10 parts of pumpkin auxiliary materials, 10 parts of sweeteners.Raw material milk is raw milk, and the pumpkin auxiliary material is crushed pumpkin.
Embodiment 2
600 parts of raw material milks, 300 parts of pumpkin auxiliary materials, 50 parts of sweeteners, 300 parts, water.Raw material milk is reconstituted milk, and the pumpkin auxiliary material is crushed pumpkin and/or Pumpkin Juice.
Embodiment 3
950 parts of raw material milks, 500 parts of pumpkin auxiliary materials, 100 parts of sweeteners, 700 parts, water.Raw material milk is raw milk and/or reconstituted milk breast, is crushed pumpkin and/or Pumpkin Juice and/or pumpkin powder and/or pumpkin piece.
Claims (4)
1. fermented pumpkin dairy product and preparation method thereof, is characterized in that: comprise
300 parts～950 parts of raw material milks,
1 part～500 parts of pumpkin auxiliary materials,
0 part～100 parts of sweeteners,
0～700 part, water,
Above-mentioned raw material is made acidified milk successively after allotment, homogeneous, sterilization, cooling, fermentation.
2. fermented pumpkin dairy product according to claim 1 and preparation method thereof, it is characterized in that: described raw material milk is raw milk and/or reconstituted milk.
3. fermented pumpkin dairy product according to claim 1 and 2 and preparation method thereof, it is characterized in that: described pumpkin auxiliary material is crushed pumpkin and/or Pumpkin Juice and/or pumpkin powder and/or pumpkin piece.
4. fermented pumpkin dairy product according to claim 1 and 2 and preparation method thereof is characterized in that: add before fermentation add after stabilizing agent or fermentation stabilizing agent, sweetener and or water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110439098 CN103155981A (en) | 2011-12-19 | 2011-12-19 | Pumpkin fermented dairy product and manufacture method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110439098 CN103155981A (en) | 2011-12-19 | 2011-12-19 | Pumpkin fermented dairy product and manufacture method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103155981A true CN103155981A (en) | 2013-06-19 |
Family
ID=48579907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110439098 Pending CN103155981A (en) | 2011-12-19 | 2011-12-19 | Pumpkin fermented dairy product and manufacture method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103155981A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636783A (en) * | 2013-11-13 | 2014-03-19 | 青岛文创科技有限公司 | Pumpkin yoghurt and its processing technology |
| CN105767821A (en) * | 2016-03-07 | 2016-07-20 | 唐玉海 | Pumpkin and small cucumber fermented drink and preparation method thereof |
-
2011
- 2011-12-19 CN CN 201110439098 patent/CN103155981A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636783A (en) * | 2013-11-13 | 2014-03-19 | 青岛文创科技有限公司 | Pumpkin yoghurt and its processing technology |
| CN105767821A (en) * | 2016-03-07 | 2016-07-20 | 唐玉海 | Pumpkin and small cucumber fermented drink and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103168841B (en) | Lavender health-care yoghourt | |
| CN103653117A (en) | Dendrobium nobile healthcare beverage and preparation method thereof | |
| CN103168844A (en) | Rose compound nutritive yoghourt | |
| CN103211012B (en) | Jasmine beautifying yogurt | |
| CN103202334B (en) | Preparation process of lily lung-moistening yogurt | |
| CN102077866A (en) | Preparation method of spirulina nutritious yoghourt | |
| CN103981076B (en) | A kind of mangosteen Health-care fruit vinegar and preparation method thereof | |
| CN105285105A (en) | Hericium erinaceus and yellow peach yogurt processing method | |
| CN103798374A (en) | Ficus carica yoghourt | |
| CN103211013A (en) | Vine tea life nourishing yogurt | |
| CN102415444A (en) | Method for manufacturing banana resistant starch health yoghurt | |
| CN107494736A (en) | A kind of composite yoghourt containing Juice, edible mushroom enzymolysis liquid | |
| KR20160107929A (en) | Manufactring Method for Low Salt Broccoli Leaf Kimchi by Fermentation of Lactic Acid Bacteria | |
| CN104322694A (en) | Preparation method of banana-flavored milk product | |
| CN103202337A (en) | Preparation process of Roselle health care yogurt | |
| CN110463776A (en) | Compound leisure fruit and vegetable product of strawberry cheese and preparation method thereof | |
| CN103190477A (en) | Preparation technology of violet beauty yogurt | |
| CN103155981A (en) | Pumpkin fermented dairy product and manufacture method thereof | |
| CN105285621A (en) | Wheat flower lactic acid beverage and making method thereof | |
| CN109673994B (en) | Sour papaya and chili jam and preparation method thereof | |
| KR101448544B1 (en) | Fermented fruit food and the preparation method thereof | |
| TW201540195A (en) | Method for preparation of fiber drink with lemon polyphenols | |
| TW201540194A (en) | Method for preparation of lemon polyphenols powder and application of the same | |
| CN109207338A (en) | The preparation process of okra flowers health-care vinegar | |
| CN102461724A (en) | Method for making pumpkin ice cream bar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130619 |