CN105053203A - Fruity yogurt with diversified nutrition and preparation method thereof - Google Patents
Fruity yogurt with diversified nutrition and preparation method thereof Download PDFInfo
- Publication number
- CN105053203A CN105053203A CN201510479771.8A CN201510479771A CN105053203A CN 105053203 A CN105053203 A CN 105053203A CN 201510479771 A CN201510479771 A CN 201510479771A CN 105053203 A CN105053203 A CN 105053203A
- Authority
- CN
- China
- Prior art keywords
- orange peel
- extract
- yogurt
- fruity
- fresh
- 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
Abstract
The present invention provides a fruity yogurt with diversified nutrition and a preparation method thereof, and belongs to the field of flavor fermented milk and preparation technology thereof. The fruity yogurt is prepared from fresh milk, fruit jam, orange peel and tangerine peel extract and beta-cyclodextrin. Single or combined fruit jam is added in the process of fermented milk preparation, which gives the fermented milk unique deliciousness, mouthfeel and color and luster. The fruity yogurt has rich tastes and diversified nutrition, and can realize physical and psychological pleasure, promote metabolism, help digestion and relieve food retention, making up for the defect that the prior fermented milk is single in function. Nutritional ingredients of the fermented milk and functional ingredients of fruits are complemented so that the fruity yogurt has more nutritional value to meet the needs of different people.
Description
Technical field
The invention belongs to flavored fermented milk and preparing technical field thereof, be specifically related to fruity yogurt of a kind of nutrition diversification and preparation method thereof.
Background technology
The quickening of modernized society's living-pattern preservation and rhythm, impels increasing crowd to have higher quality requirements for food, and they wish the nutrition that food can not only provide sufficient, simultaneously the A PLEASTENT SENSATION of demand fulfillment taste bud.Along with the enhancing of public health consciousness, acidified milk is subject to the favor of consumers in general deeply with its good mouthfeel and physiological function.Consumer also more and more wishes can taste natural health, the fermented dairy product of aromatic delicious food.
Local flavor yogurt be with more than 80% raw ox (sheep) breast or milk powder for raw material, add other raw material, before or after sterilization, inoculation streptococcus thermophilus and lactobacillus bulgaricus (lactobacillus delbruockii subspecies bulgaricus) fermentation, add or do not add the product that food additives, nutrition fortifier, fruits and vegetables, cereal etc. are made.Local flavor yogurt is well received by consumers with its nutritious and health-care effect, and annual sales volume is only second to sterile milk.Although the state of local flavor yogurt, mouthfeel and composition are constantly in improvement, also having some limitations property, such as, flavor is relatively single, and nutrition is simple, and function is more single.
Summary of the invention
Technical problem to be solved by this invention is, for the deficiencies in the prior art, provide a kind of composition of raw materials reasonable, local flavor is dense, the fruity yogurt of nutrition diversification.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fruity yogurt of nutrition diversification, is prepared from by the raw material of following weight parts: fresh cow milk 85 ~ 95 parts, fruit jam 2 ~ 5 parts, orange peel and orange peel extract 1 ~ 3 part, cycloheptaamylose 0.2 ~ 0.6 part.
Preferably, described orange peel and orange peel extract, obtained by following preparation method:
1) get fresh orange peel and fresh orange peel to clean, peel off Calusena lansium layer and white cortex, at 60 DEG C dry 2 hours respectively, for subsequent use;
2) by dried Calusena lansium layer mechanical crushing, cross 100 mesh sieves, stir immersion 30 minutes with saturated aqua calcis, filter, it is in the ethanolic solution of 4 ~ 5 that gained filter residue adds pH, extract 1 hour at 60 DEG C, constant temperature leaves standstill 30 minutes, crystallisation by cooling, decompress filter, washing, obtains yellow Cortex Extract;
3) dried white cortex is pulverized, add the cellulase solution of white skin quality 80%, 4 DEG C of enzymolysis 60 ~ 120 minutes, temperature is risen to rapidly 90 DEG C, go out enzyme 15 minutes, then reduce temperature to room temperature, filters, obtain white cortex extract, the mass percent of described cellulase solution cellulase is 0.2 ~ 0.5%;
4) by above-mentioned steps 2) the white cortex extract that obtains of the yellow Cortex Extract and the step 3) that obtain mixes, and obtains orange peel and orange peel extract.
Preferably, the mass ratio of described orange peel and fresh orange peel is 1:1, and described orange peel and orange peel extract comprise: 15 ~ 20 weight portions cellulose, the pectin of 30 ~ 40 weight portions and the hesperidine of 10 ~ 15 weight portions, the Flavonoid substances of 1 ~ 2 weight portion.
Preferably, described fruit jam is the jam that one or more fruit combined in watermelon, muskmelon, "Hami" melon, apple, peach, pears, grape, hawthorn, green plum, pawpaw, cherry, apricot are made.
Preferably, the preparation method of described fruit jam is: get fresh fruit peeling, remove seed, fully grind, smash slurry, add white granulated sugar, fully dissolve, sterilization under 0 ~ 4 DEG C of condition, refrigeration, obtains fruit jam.
Preferably, the fruity yogurt of described nutrition diversification, is prepared from by the raw material of following weight parts: fresh cow milk 85 parts, 1 part, grape sauce, Chinese quince soy sauce 2 parts, orange peel and orange peel extract 2 parts, cycloheptaamylose 0.4 part, pure water 10 parts.
Prepare a method for the fruity yogurt of described nutrition diversification, its step comprises successively:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) 1) add orange peel and orange peel extract, cycloheptaamylose successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 50 ~ 55 DEG C, and mixing time is 15 ~ 30 minutes, obtains mixture I;
3) mixture I is carried out sterilization, be cooled to 40 ~ 43 DEG C, then access lactobacillus bulgaricus and streptococcus thermophilus, obtain mixture II;
4) by 3) step gained mixture II carries out homogeneous, and filling, while filling, add fruit jam with constant speed, then control temperature is 41 ~ 43 DEG C, ferments 4 ~ 5 hours, after fermentation ends, carries out refrigeration after-ripening.
As preferably, the mixing number ratio of described lactobacillus bulgaricus and streptococcus thermophilus is 1:1, and inoculum concentration accounts for 3 ~ 5% of fermentating liquid volume.
As preferably, described homogeneous is double-stage homogenization, and the temperature of described homogeneous is 60 DEG C ~ 65 DEG C, and the pressure of described homogeneous is 18 ~ 22MPa, and the pressure of described homogeneous is the gross pressure of two-stage homogeneous.
As preferably, described after-ripening is preserved 30 hours at the temperature of 0 ~ 4 DEG C.
In the present invention, raw materials used breast is fresh raw milk, and its organoleptic indicator, physical and chemical index and microbiological indicator meet standard GB/T 19301-2010 completely.Pesticide Residue and residue of veterinary drug limitation meet the provisions of the relevant regulations issued by the State and bulletin.In addition, the colostrum after the end breast before calving in 15d and calving in 7d can not be used; Can not use the breast in 3d after the breast during the influential drug therapy of cow's milk and drug withdrawal with antibiotic or other; The breast being added with anticorrisive agent, antibiotic and other any chemical substances can not be used.Fresh cow milk by the inspection of above index, will meet the requirements and just can put into production.
In the present invention additive select the regulation strictly following national standard with addition, wherein, cycloheptaamylose meets the regulation of GB2760-2011 and QB1613-1992.
In addition, the present invention adds different fruit jams at the proper moment of fermentation, composition contained by different fruit is different, there is different effects, the fruit of combination is mutually collaborative can make efficacy exertion obtain better, after being fermented by fruit that is single or combination, gives delicious food, mouthfeel and color and luster that finished product acidified milk is exclusive together with acidified milk, and there is different effects, adapt to the needs of more crowds.By the multianalysis of the basis to above-mentioned fruit, characteristic and effect, the fruit of various combination can be added as required in acidified milk, thus make effect of the nutrition of flavored fermented milk of the present invention and fruit carry out strengthening or complementation, make it to have edibility widely.
Beneficial effect of the present invention is as follows:
The present invention is in acidified milk preparation process, add fruit jam that is single or combination, these fruit jams add delicious food, mouthfeel and the color and luster of giving acidified milk uniqueness, make up the defect of acidified milk function singleness, by complementary for the functional component of the nutritional labeling of acidified milk and fruit, make acidified milk have more nutritive value, meet the demand that people are different.
Detailed description of the invention
In order to illustrate further in more detail instead of limit the present invention, provide the following example.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
1) composition of raw materials of the embodiment of the present invention 1 ~ 6: with reference to table 1.
The composition of raw materials of table 1 embodiment 1 ~ 6
In table, the unit of each raw material is weight portion; Less than 100 weight portions, mended to 100 weight portions by pure water.In table, each material performance index meets this area regular quality standard-required.
In table, the jam that fruit jam can be made for the fruit of one or more combinations in watermelon, muskmelon, "Hami" melon, apple, peach, pears, grape, hawthorn, green plum, pawpaw, cherry, apricot.Wherein, the preparation method of fruit jam is: get fresh fruit peeling, remove seed, fully grind, smash slurry, add white granulated sugar, fully dissolve, sterilization under 0 ~ 4 DEG C of condition, refrigeration, obtains fruit jam.
In table, described ratio is weight ratio.
The present invention is directed to composition of raw materials and carried out a series of comparative study, only enumerate part comparative example so that creativeness of the present invention to be described at this, with reference to table 2.
The composition of raw materials of table 2 comparative example 1 ~ 4
In table, the unit of each raw material is weight portion; "-" represents do not have this component; Less than 100 weight portions, mended to 100 weight portions by pure water.In table, each material performance index meets this area regular quality standard-required.
Embodiment 7
The method of the fruity yogurt of nutrition diversification described in preparation embodiment 1 ~ 6, carry out according to the following steps:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) orange peel and orange peel extract is prepared, 1) add orange peel and orange peel extract, cycloheptaamylose successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 50 DEG C, and mixing time is 20 minutes, obtains mixture I;
3) by mixture I at temperature 85 DEG C, sterilization 25min, is cooled to 41 DEG C, then access lactobacillus bulgaricus and streptococcus thermophilus, the mixing number ratio of described lactobacillus bulgaricus and streptococcus thermophilus is 1:1, and inoculum concentration accounts for 4% of fermentating liquid volume, full and uniform, obtain mixture II;
4) by 3) step gained mixture II carries out double-stage homogenization, and homogenizing temperature is 60 DEG C, and homogenization pressure is 20MPa, filling, while filling, add fruit jam with constant speed, control temperature is 42 DEG C, ferment 4.5 hours, after fermentation ends, at the temperature of 2 DEG C, storage carries out after-ripening in 30 hours.
Comparative example 1 ~ 4 is prepared by this method equally, repeats no more.
Embodiment 8
The method of the fruity yogurt of nutrition diversification described in preparation embodiment 1 ~ 6, carry out according to the following steps:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) orange peel and orange peel extract is prepared; 1) add orange peel and orange peel extract, cycloheptaamylose successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 55 DEG C, and mixing time is 15 minutes, obtains mixture I;
3) by mixture I at temperature 90 DEG C, sterilization 20min, is cooled to 40 DEG C, then access lactobacillus bulgaricus and streptococcus thermophilus, the mixing number ratio of described lactobacillus bulgaricus and streptococcus thermophilus is 1:1, and inoculum concentration accounts for 3% of fermentating liquid volume, full and uniform, obtain mixture II;
4) by 3) step gained mixture II carries out double-stage homogenization, homogenizing temperature is 65 DEG C, homogenization pressure is 18MPa, filling, while filling, add fruit jam with constant speed, control temperature is 43 DEG C, ferments 4 hours, after fermentation ends, at the temperature of 4 DEG C, storage carries out after-ripening in 30 hours.
Embodiment 9
The method of the fruity yogurt of nutrition diversification described in preparation embodiment 1 ~ 6, carry out according to the following steps:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) orange peel and orange peel extract is prepared; 1) add orange peel and orange peel extract, cycloheptaamylose successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 52 DEG C, and mixing time is 18 minutes, obtains mixture I;
3) by mixture I at temperature 90 DEG C, sterilization 20min, is cooled to 43 DEG C, then access lactobacillus bulgaricus and streptococcus thermophilus, the mixing number ratio of described lactobacillus bulgaricus and streptococcus thermophilus is 1:1, and inoculum concentration accounts for 5% of fermentating liquid volume, full and uniform, obtain mixture II;
4) by 3) step gained mixture II carries out double-stage homogenization, and homogenizing temperature is 60 DEG C, and homogenization pressure is 22MPa, filling, while filling, add fruit jam with constant speed, control temperature is 41 DEG C, ferment 5 hours, after fermentation ends, at the temperature of 0 DEG C, storage carries out after-ripening in 30 hours.
In above-described embodiment 1 ~ 9, described orange peel and orange peel extract, obtained by following preparation method:
1) get fresh orange peel and fresh orange peel to clean, peel off Calusena lansium layer and white cortex, at 60 DEG C dry 2 hours respectively, take out, for subsequent use;
2) by dried Calusena lansium layer mechanical crushing, cross 100 mesh sieves, stir immersion 30 minutes with saturated aqua calcis, filter, gained filter residue adds the ethanolic solution that pH is 4 ~ 5, extracts 1 hour at 60 DEG C, and constant temperature leaves standstill 30 minutes, crystallisation by cooling, decompress filter, washing, obtains yellow Cortex Extract;
3) dried white cortex is pulverized, add the cellulase solution of white skin quality 80%, 4 DEG C of enzymolysis 60 ~ 120 minutes, temperature is risen to rapidly 90 DEG C, go out enzyme 15 minutes, then reduce temperature to room temperature, filters, obtain white cortex extract, the mass percent of described cellulase solution cellulase is 0.2 ~ 0.5%;
4) by above-mentioned steps 2) the white cortex extract that obtains of the yellow Cortex Extract and the step 3) that obtain mixes, and obtains orange peel and orange peel extract.
In above-mentioned preparation method, calcium hydroxide used and ethanol are conventional reagent, commercially available acquisition; Cellulase, molecular weight is 52000, enzyme work >=1500U, commercially available acquisition; The mass ratio of described orange peel and fresh orange peel is 1:1, is the skin of fresh fruit.
After testing, in gained orange peel and orange peel extract containing other active material of the moisture of 35 ~ 40wt%, the cellulose of 15 ~ 20wt%, the pectin of 30 ~ 40wt% and the hesperidine of 10 ~ 15wt%, the Flavonoid substances of 1 ~ 2wt% and 4 ~ 8wt%; Other active material comprises vitamin C, citrene and fat etc.
In addition, the preparation method of the fruity yogurt of Middle nutrition diversification of the present invention, also can be prepared as follows:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) orange peel and orange peel extract, fruit jam is prepared respectively; 1) add orange peel and orange peel extract, cycloheptaamylose and fruit jam successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 50 ~ 55 DEG C, and mixing time is 15 ~ 30 minutes, obtains mixture I;
3) by mixture I at temperature 85 ~ 90 DEG C, sterilization 20 ~ 25min, be cooled to 40 ~ 43 DEG C, then lactobacillus bulgaricus and streptococcus thermophilus is accessed, the mixing number ratio of described lactobacillus bulgaricus and streptococcus thermophilus is 1:0.8, and inoculum concentration accounts for 3 ~ 5% of fermentating liquid volume, full and uniform, obtain mixture II;
4) by 3) step gained mixture II carries out double-stage homogenization, and homogenizing temperature is 60 ~ 65 DEG C, and homogenization pressure is 18 ~ 22MPa, filling, and control temperature is 41 ~ 43 DEG C, ferments 4 ~ 5 hours, and after fermentation ends, at the temperature of 0 ~ 4 DEG C, storage carries out after-ripening in 12 hours.
Effectiveness indicator
Foundation GB19302-2010 and wherein corresponding examination criteria, produce to the embodiment of the present invention 1 ~ 6 and comparative example 1 ~ 4 flavored fermented milk obtained and evaluate from sense organ, physical and chemical index, microorganism limitation and the several aspect of lactic acid bacteria number and check respectively.
Sensory evaluation project is: freshness, palatability, fragrance, astringent taste, color and luster, stiff sense, flavor intensity.
Physico-chemical examination project is: fat, protein and acidity.
Participate in experiment number totally 40 people of sensory evaluation, respectively subjective appreciation is carried out to embodiment 1 ~ 6 and comparative example 1 ~ 4.The scoring interval of each sensory evaluation project is 1 point to 5 points, give a mark according to the degree of strength of concrete organoleptic indicator, mark is higher shows that the organoleptic quality of product is better, mark is lower, shows that the organoleptic quality of product is poorer, 1 point, 2 points, 3 points, 4 points, 5 points represent successively poor, general, better, good, excellent.
Sensory evaluation result of the test is in table 4, and the testing result of lactic acid bacteria number is in table 5, and nutritive index is in table 6.
Table 3 sensory evaluation experimental result
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Freshness | 4.6 | 4.4 | 4.3 | 4.5 | 4.4 | 4.5 | 4.5 | 4.5 | 4.2 | 4.0 |
| Palatability | 4.8 | 4.5 | 4.4 | 4.4 | 4.5 | 4.6 | 3.0 | 3.0 | 3.5 | 4.2 |
| Fragrance | 4.7 | 4.2 | 4.4 | 4.1 | 4.3 | 4.5 | 4.1 | 4.0 | 4.2 | 4.2 |
| Astringent taste | 4.6 | 4.3 | 4.1 | 4.2 | 4.3 | 4.4 | 3.0 | 3.5 | 4.0 | 4.0 |
| Color and luster | 4.6 | 4.5 | 4.3 | 4.2 | 4.4 | 4.2 | 4.0 | 4.1 | 4.1 | 4.0 |
| Stiff sense | 4.5 | 4.2 | 4.3 | 4.2 | 4.1 | 4.1 | 4.1 | 4.2 | 4.0 | 3.0 |
| Flavor intensity | 4.7 | 4.6 | 4.5 | 4.6 | 4.5 | 4.3 | 4.0 | 4.0 | 4.0 | 3.5 |
Found out by table 3, comparing embodiment 1 ~ 6 and comparative example 1 ~ 4, when raw material composition changes with content, also can there is change more or less in the organoleptic indicator of products obtained therefrom, and this and each material interaction during the fermentation (collaborative or antagonism) have close relationship.On the whole, every organoleptic indicator of embodiment 1 is best, in stiff sense, need further reinforcement; , although be more or less the same with each index of embodiment 1, there is certain deficiency in all the other embodiments.Can be drawn by table 3, when orange peel in local flavor yogurt raw material and orange peel extract and fruit jam carry out particular combination, organoleptic indicator is just best, and lacks any one composition or change the content of corresponding composition, will have the difference on sense organ.
Table 4 lactic acid bacteria number testing result
Detection shows, the microorganism limitation of embodiment 1 ~ 6 all meets the regulation of standard GB/T 19302-2010., also can see, when raw material components or content difference meanwhile, the number change of lactic acid bacteria clearly, the difference of raw material components or content can affect yeasting further simultaneously, thus affects the quantity of lactic acid bacteria, and the quantity of lactic acid bacteria directly affects nutrition and the organoleptic indicator of product., can be drawn by table 4, when orange peel in local flavor yogurt raw material and orange peel extract and fruit jam carry out particular combination meanwhile, yeasting optimum, and lack any one composition or change the content of corresponding composition, the change of yeasting will be caused, and then affect the quantity of lactic acid bacteria.
Table 5 physical and chemical index testing result
As can be seen from Table 5, the indices of gained flavored fermented milk of the present invention is all far superior to standard, and because of the difference formed and fill a prescription, the physical and chemical index of each embodiment gained flavored fermented milk is different.
The analysis of associative list 3 ~ table 5, can find out that the result of the sense organ of product, physical and chemical index, lactic acid bacteria number is not self-existent, it depends on the comprehensive function of raw material, environment and microorganism etc.The present invention was studied intensively by the several years, showed that this fills a prescription, then the local flavor yogurt rich in taste adopting preparation method of the present invention to prepare, nutrition diversification, can pleasant mental and body, enhance metabolism, promoting digestion and removing indigestion, the same three high crowds of being applicable to eat.
Claims (6)
1. a fruity yogurt for nutrition diversification, is characterized in that: it is prepared from by the raw material of following weight parts: fresh cow milk 85 ~ 95 parts, fruit jam 2 ~ 5 parts, orange peel and orange peel extract 1 ~ 3 part, cycloheptaamylose 0.2 ~ 0.6 part.
2. the fruity yogurt of nutrition diversification as claimed in claim 1, is characterized in that: described orange peel and orange peel extract are obtained by following preparation method:
1) get fresh orange peel and fresh orange peel to clean, peel off Calusena lansium layer and white cortex, at 60 DEG C dry 2 hours respectively, for subsequent use;
2) by dried Calusena lansium layer mechanical crushing, cross 100 mesh sieves, stir immersion 30 minutes with saturated aqua calcis, filter, it is in the ethanolic solution of 4 ~ 5 that gained filter residue adds pH, extract 1 hour at 60 DEG C, constant temperature leaves standstill 30 minutes, crystallisation by cooling, decompress filter, washing, obtains yellow Cortex Extract;
3) dried white cortex is pulverized, add the cellulase solution of white skin quality 80%, 4 DEG C of enzymolysis 60 ~ 120 minutes, temperature is risen to rapidly 90 DEG C, go out enzyme 15 minutes, then reduce temperature to room temperature, filters, obtain white cortex extract, the mass percent of described cellulase solution cellulase is 0.2 ~ 0.5%;
4) by above-mentioned steps 2) the white cortex extract that obtains of the yellow Cortex Extract and the step 3) that obtain mixes, and obtains orange peel and orange peel extract.
3. the fruity yogurt of nutrition diversification as claimed in claim 1 or 2, is characterized in that: described fruit jam is the jam that one or more fruit combined in watermelon, muskmelon, "Hami" melon, apple, peach, pears, grape, hawthorn, green plum, pawpaw, cherry, apricot are made.
4. the fruity yogurt of nutrition diversification as claimed in claim 3, is characterized in that: the preparation method of described fruit jam is: get fresh fruit peeling, remove seed, fully grind, smash slurry under 0 ~ 4 DEG C of condition, add white granulated sugar, fully dissolve, sterilization, refrigeration, obtains fruit jam.
5. the fruity yogurt of nutrition diversification as claimed in claim 4, it is characterized in that: the fruity yogurt of described nutrition diversification, be prepared from by the raw material of following weight parts: fresh cow milk 85 parts, 1 part, grape sauce, Chinese quince soy sauce 2 parts, orange peel and orange peel extract 2 parts, cycloheptaamylose 0.4 part, pure water 10 parts.
6. prepare a method for the fruity yogurt of nutrition diversification, it is characterized in that: its technological process comprises successively:
1) fresh cow milk is carried out an acceptance inspection, clean breast and standardization, obtain standardized fresh cow milk;
2) 1) add orange peel and orange peel extract, cycloheptaamylose successively in the standardization fresh cow milk of step gained, stir and make it mix, control temperature is 50 ~ 55 DEG C, and mixing time is 15 ~ 30 minutes, obtains mixture I;
3) mixture I is carried out sterilization, be cooled to 40 ~ 43 DEG C, then access lactobacillus bulgaricus and streptococcus thermophilus, obtain mixture II;
4) by 3) step gained mixture II carries out homogeneous, and filling, while filling, add fruit jam with constant speed, then control temperature is 41 ~ 43 DEG C, ferments 4 ~ 5 hours, after fermentation ends, carries out refrigeration after-ripening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479771.8A CN105053203A (en) | 2015-08-07 | 2015-08-07 | Fruity yogurt with diversified nutrition and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479771.8A CN105053203A (en) | 2015-08-07 | 2015-08-07 | Fruity yogurt with diversified nutrition and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053203A true CN105053203A (en) | 2015-11-18 |
Family
ID=54482935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510479771.8A Pending CN105053203A (en) | 2015-08-07 | 2015-08-07 | Fruity yogurt with diversified nutrition and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053203A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927164A (en) * | 2017-11-15 | 2018-04-20 | 扬州大学 | A kind of pericarp ferment breast drink and preparation method thereof |
| CN110495496A (en) * | 2019-08-05 | 2019-11-26 | 钟祥兴利食品股份有限公司 | Instant freeze-drying bergamot pear "Hami" melon composite yoghourt product and preparation method thereof |
| CN111567712A (en) * | 2020-05-20 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Natural green plum pulp beverage without chemical additives and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326685A (en) * | 2000-03-22 | 2001-12-19 | 帕谢鲁马电气有限公司 | Method for preparing plant leben |
| CN1395846A (en) * | 2001-07-12 | 2003-02-12 | 周世昌 | Tangerine peel milk |
| CN101305750A (en) * | 2008-07-11 | 2008-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing fruit material and its production method |
| CN102106389A (en) * | 2009-12-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Pericarp-containing liquid dairy product and preparation method thereof |
| CN103766484A (en) * | 2012-10-23 | 2014-05-07 | 胡楚阳 | Watermelon peel lactic acid beverage and preparation method thereof |
| CN104782761A (en) * | 2014-01-16 | 2015-07-22 | 天津科技大学 | Method for preparing set style yogurt through using orange peel juice |
-
2015
- 2015-08-07 CN CN201510479771.8A patent/CN105053203A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326685A (en) * | 2000-03-22 | 2001-12-19 | 帕谢鲁马电气有限公司 | Method for preparing plant leben |
| CN1395846A (en) * | 2001-07-12 | 2003-02-12 | 周世昌 | Tangerine peel milk |
| CN101305750A (en) * | 2008-07-11 | 2008-11-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt containing fruit material and its production method |
| CN102106389A (en) * | 2009-12-25 | 2011-06-29 | 内蒙古伊利实业集团股份有限公司 | Pericarp-containing liquid dairy product and preparation method thereof |
| CN103766484A (en) * | 2012-10-23 | 2014-05-07 | 胡楚阳 | Watermelon peel lactic acid beverage and preparation method thereof |
| CN104782761A (en) * | 2014-01-16 | 2015-07-22 | 天津科技大学 | Method for preparing set style yogurt through using orange peel juice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927164A (en) * | 2017-11-15 | 2018-04-20 | 扬州大学 | A kind of pericarp ferment breast drink and preparation method thereof |
| CN110495496A (en) * | 2019-08-05 | 2019-11-26 | 钟祥兴利食品股份有限公司 | Instant freeze-drying bergamot pear "Hami" melon composite yoghourt product and preparation method thereof |
| CN111567712A (en) * | 2020-05-20 | 2020-08-25 | 陆河国泰青梅产业发展有限公司 | Natural green plum pulp beverage without chemical additives and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101647491A (en) | Fruit yogurt containing tea and production method thereof | |
| CN104839333B (en) | A kind of flowers drink type flavor yogurt and preparation method thereof | |
| CN102047959B (en) | Yoghurt containing fruit vinegar and preparation method thereof | |
| Hariri et al. | Characterization of the quality of the steamed yoghurts enriched by dates flesh and date powder variety H'loua. | |
| Salehi et al. | Physicochemical, antioxidant and sensory properties of yogurt fortified with common purslane (Portulaca oleracea) extract | |
| Teshome et al. | Development of fruit flavored yoghurt with mango (Mangifera indica L.) and papaya (Carica papaya L.) fruits juices | |
| Yilmaz et al. | The sensory characteristics of berry-flavoured kefir | |
| CN104872283A (en) | Cactus polysaccharide yogurt and preparation method thereof | |
| CN104996569A (en) | Flavor yogurt containing orange peels and orange peel extract and preparation method thereof | |
| CN105053203A (en) | Fruity yogurt with diversified nutrition and preparation method thereof | |
| KR101205762B1 (en) | Yoghurt-making added with pomegranatePunica granatum and method thereof | |
| Raut et al. | Studies on preparation of mango yoghurt drink | |
| CN104255924A (en) | Cornus officinalis juice, yoghourt, preparation methods of cornus officinalis juice and yoghourt as well as raw material composition | |
| CN105875834A (en) | Ginkgo sour milk and preparation method | |
| CN108850181A (en) | A kind of functional purple potato fermented soybean milk and preparation method thereof | |
| Dissanayaka et al. | Evaluation of Nutritional, Physico-chemical and Sensory Properties of Jackfruit (Artocarpus heterophyllus) Incorporated Frozen Yoghurt | |
| Sangheetha et al. | Optimization of palmyrah (Borrasus flabellifer) fruit pulp in different varieties of fruit yoghurts | |
| Mohammed et al. | Manufacture of yoghurt drink supplemented with carrot and guava pulps | |
| Joshna et al. | Process Standardization for Fruit Based Chakka Desserts | |
| Yadav et al. | Studies on sensory analysis of preparation of goat milk Shrikhand blended with sapota pulp and betel leaf extract | |
| Kaur et al. | Screening of optimized carrot pulp concentration for development of vitamin a fortified Lassi | |
| CN101664060A (en) | Yoghurt containing beta vulgaris particles and production method thereof | |
| Kushwaha et al. | Studies on quality parameters of Shrikhand prepared using kiwi fruit pulp | |
| Gaddour et al. | Physiochemical and sensory characteristics of yogurt produced from goat milk | |
| CN105166044A (en) | Flavored yoghourt containing fruits, capable of invigorating stomach and relaxing bowel, and preparation method of flavored yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |