CN107232307A - A kind of flue fruit yoghourt and preparation method thereof - Google Patents
A kind of flue fruit yoghourt and preparation method thereof Download PDFInfo
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- CN107232307A CN107232307A CN201710553191.8A CN201710553191A CN107232307A CN 107232307 A CN107232307 A CN 107232307A CN 201710553191 A CN201710553191 A CN 201710553191A CN 107232307 A CN107232307 A CN 107232307A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
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Abstract
The invention belongs to dairy products technical field, a kind of flue fruit yoghourt and preparation method thereof is specifically disclosed.The flue fruit yoghourt of the present invention by weight, including 15 20 parts of 25 35 parts of dragon fruit, 5 10 parts of Rosa roxburghii, 49 parts of Pu'er tea, 25 parts of peppermint, 100 200 parts of milk, 13 18 parts of sucrose, 58 parts of stabilizer and fermented bacterium；The flue fruit yoghourt is prepared by above raw material by Feedstock treating, homogeneous sterilization and inoculation processing etc..The flue fruit yoghourt of the present invention, which has, to be of high nutritive value, the characteristics of sensory effects are good, with certain health-care effect, meanwhile, its preparation method can retain effective nutritional ingredient of dragon fruit to greatest extent, improve the value added of dragon fruit.
Description
【Technical field】
The present invention relates to dairy products technical field, and in particular to a kind of flue fruit yoghourt and preparation method thereof.
【Background technology】
Dragon fruit, also known as Hylocereus undatus, passion plant, Pitaya fruit, Yu Longguo.Its fruit appearance is red or yellow, there is green
The thallus of rounded triangle, pulp is white, red or yellow, and the seed with black.Dragon fruit pulp is nutritious,
Function is unique, with higher food therapy value, and it contains the rare vegetable albumin of general plant and anthocyanidin, abundant
Vitamin and water-soluble dietary fiber.Wherein, water-soluble dietary fiber has fat-reducing, hypoglycemic and ease constipation effect, anthocyanidin
With anti-oxidant, removing free radical, anti-aging effect, it is mostly present in the pericarp of dragon fruit；And the kind of dragon fruit
Son contains a variety of amino acid and unrighted acid needed by human.
Yoghourt is nutritious and is easily absorbed by the body, by the extensive welcome of consumer, in order to increase the taste product of Yoghourt
Kind, people constantly have developed various fruit yoghurt drinks.Some flue fruit yoghourts are had at this stage, and these flue fruit yoghourts are usually
After dragon fruit is removed the peel pulp mashing or defibrination after be directly added into other additive mixed fermentations be made or by pulp mashing or
First filter and be made again toward adding other additive mixed fermentations in filtrate after defibrination, the filtered obtained dragon fruit of above pulp
Yoghourt haves the shortcomings that poor lubricity, mouthfeel are bad, and obtained flue fruit yoghourt has been abandoned in filter residue pulp after filtering
Insoluble matter (seed, pulp etc.), lost a part of nutriment of dragon fruit, reduce health-care effect, also, above-mentioned preparation
Method eliminates dragon fruit pericarp, and anthocyanidin and pectin are rich in pericarp, and this can lose most of nutriment, not only significantly
The value added of flue fruit yoghourt is reduced, and adds environmental pollution.
Therefore, the invention provides a kind of flue fruit yoghourt and preparation method thereof, filtered after the pericarp, mashing to dragon fruit
Obtain after filter residue is processed respectively and pulp filtrate mixed fermentation, effective nutrition of dragon fruit is remained to greatest extent
Composition, prepare it is a kind of be of high nutritive value, the flue fruit yoghourt that sensory effects are good, improve the value added of dragon fruit, reduce
Environmental pollution.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of flue fruit yoghourt and its preparation side
Method.The flue fruit yoghourt of the present invention, which has, to be of high nutritive value, the characteristics of sensory effects are good, with certain health-care effect, meanwhile,
Its preparation method can retain effective nutritional ingredient of dragon fruit to greatest extent, improve the value added of dragon fruit.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of flue fruit yoghourt, includes the raw material components of following parts by weight：25-35 parts of dragon fruit, 5-10 parts of Rosa roxburghii, Pu'er
15-20 parts of 4-9 parts of tea, 2-5 parts of peppermint, 100-200 parts of milk, 13-18 parts of sucrose, 5-8 parts of stabilizer and fermented bacterium.
Further, the flue fruit yoghourt includes the raw material components of following parts by weight：It is 30 parts of dragon fruit, 8 parts of Rosa roxburghii, general
17 parts of 7 parts of Pu'er tea tea, 3 parts of peppermint, 148 parts of milk, 16 parts of sucrose, 7 parts of stabilizer and fermented bacterium.
Further, a kind of preparation method of flue fruit yoghourt, comprises the following steps：
(1) Feedstock treating：Fresh dragon fruit is chosen, after cleaning up, is put into salt solution and soaks 3-5min, removes fruit
Skin, obtains pulp, filter residue and filtered juice will be separated by filtration to obtain after pulp defibrination；Select ninety percent ripe Rosa roxburghii to crush after cleaning up to squeeze
Juice, filtering, obtains Rosa roxburghi Juice；After Pu'er tea and peppermint are mixed, by volume 1：3-5 adds ethanol solution, extracts 2 times and merges
Extract solution, extract solution is concentrated into water content after 40-45%, to mix to uniformly with above-mentioned filtered juice and Rosa roxburghi Juice, obtain mixed
Close juice；
(2) pericarp is handled：The scale on pericarp surface in removal step (1), and pericarp is put into 80-90 DEG C of hot water and soaks
Steep and crushed after 10min, obtain peel crushing thing；By solid-liquid ratio 1:4-6 is toward addition extract solution in the peel crushing thing and stirs 5-
10min, in using centrifugal filtration after ultrasonic wave extraction 25-30min at 35-40 DEG C, repeats to extract 2 times, and merge filtrate twice；
Gained filtrate is concentrated, pericarp extract is obtained；
(3) filter residue is handled：After the filter residue in step (1) is less than into 10% using microwave drying to water content, -10~-5
300 mesh that sieved after 6-8min are crushed at a temperature of DEG C, filter residue processed material is obtained；
(4) homogeneous is sterilized：Above-mentioned mixed juice, pericarp extract, filter residue extract are mixed with milk, sucrose and stabilizer
It is stirred until homogeneous, obtains zymotic fluid；By zymotic fluid in after homogeneous under 20-22MPa, in sterilizing 15-20min at 95-100 DEG C and cool down
To 41-43 DEG C；
(5) inoculation fermentation：The inoculation fermentation strain into zymotic fluid, at 42-43 DEG C ferment 5-8h after, at 0-3 DEG C after
Supervention ferment 24h, produces flue fruit yoghourt of the present invention.
Further, in step (2), the extract solution is the hydrochloric acid solution that volumetric concentration is 0.12-0.15mol/L.
Further, in step (2), the volume of the Fruit peel extract is the 1/3-1/2 of the filtrate volume.
Further, in step (4), the stabilizer is main to press matter by carragheen, xanthans and sodium carboxymethylcellulose
Amount compares 1:1:2 are mixed.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) flue fruit yoghourt of the invention is based on dragon fruit, and collocation Rosa roxburghii, Pu'er tea and peppermint, Rosa roxburghii are given birth to rich in dimension
Plain C, organic acid etc., the effect with clearing heat and promoting fluid, stomach strengthening and digestion promoting, Pu'er tea have unique mellowness, rich in Tea Polyphenols, coffee
Alkali, amino acid, vitamins and other nutritious components, can reach that functions of relieving summer heat, antithermic, coordinating intestines and stomach, beautifying face and moistering lotion, Weight-reducing and lipid-lowering etc. are acted on,
Mint smell delicate fragrance, has effects that clear away heart-fire improving eyesight, beautifying face and moistering lotion, and three of the above raw material is arranged in pairs or groups with dragon fruit, can not only increased
The effect such as beautifying face and moistering lotion, hypoglycemic on strong dragon fruit, supplemented with the organic acid not available for dragon fruit and the fragrant factor,
So that the flue fruit yoghourt of the present invention has, with rich flavor, nutritious, flavour is good, spy with certain health-care effect
Point.
(2) dragon fruit preparation method of the invention to pitaya peel by extracting, by the anthocyanidin in pericarp and fruit
The materials such as glue are extracted and added after concentration in mixed juice, and gained filter residue after defibrination is carried out the processed material of gained after ultramicro grinding
Also add in mixed juice, turn waste into wealth, effective nutritional ingredient of dragon fruit is retained to greatest extent, flue is not only substantially increased
The value added of fruit, adds the nutrient content of flue fruit yoghourt, and also assures that the mouthfeel of dragon fruit Yoghourt, structural state
Etc. unaffected, so as to effectively increase the value added of dragon fruit.
【Embodiment】
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
1) following raw materials according component by weight, is weighed：
Wherein, the stabilizer is main by carragheen, xanthans and sodium carboxymethylcellulose in mass ratio 1:1:2 mixing systems
Into.
2) the above-mentioned raw material components prepared are followed these steps to carry out producing for flue fruit yoghourt：
(1) Feedstock treating：Fresh dragon fruit is chosen, after cleaning up, is put into salt solution and soaks 3min, remove pericarp,
Pulp is obtained, filter residue and filtered juice will be separated by filtration to obtain after pulp defibrination；Ninety percent ripe Rosa roxburghii is selected to clean up rear broken juice, mistake
Filter, obtains Rosa roxburghi Juice；After Pu'er tea and peppermint are mixed, by volume 1：3 add ethanol solution, extract 2 times and merge extract solution,
Extract solution is concentrated into water content after 40%, to mix to uniformly with above-mentioned filtered juice and Rosa roxburghi Juice, obtain mixed juice；
(2) pericarp is handled：The scale on pericarp surface in removal step (1), and pericarp is put into immersion in 80 DEG C of hot water
Crushed after 10min, obtain peel crushing thing；By solid-liquid ratio 1:4 are by volumetric concentration toward adding in the peel crushing thing
Extract solution that 0.12mol/L hydrochloric acid solution is prepared into simultaneously stirs 5min, is centrifuged in being used at 35 DEG C after ultrasonic wave extraction 25min
Filtering, repeats to extract 2 times, and merge filtrate twice；It is the 1/3 of original volume that gained filtrate is concentrated into volume, obtains pericarp extraction
Thing；
(3) filter residue is handled：After the filter residue in step (1) is less than into 10% using microwave drying to water content, at -10 DEG C
At a temperature of crush 6min after sieve 300 mesh, obtain filter residue processed material；
(4) homogeneous is sterilized：Above-mentioned mixed juice, pericarp extract, filter residue extract are mixed with milk, sucrose and stabilizer
It is stirred until homogeneous, obtains zymotic fluid；By zymotic fluid in after homogeneous under 20MPa, in sterilizing 15min at 95 DEG C and be cooled to 41 DEG C；
(5) inoculation fermentation：The inoculation fermentation strain into zymotic fluid, in after the 5h that fermented at 42 DEG C, ferments in continuation at 0 DEG C
24h, produces flue fruit yoghourt of the present invention.
Embodiment 2
1) following raw materials according component by weight, is weighed：
Wherein, the stabilizer is main by carragheen, xanthans and sodium carboxymethylcellulose in mass ratio 1:1:2 mixing systems
Into.
2) the above-mentioned raw material components prepared are followed these steps to carry out producing for flue fruit yoghourt：
(1) Feedstock treating：Fresh dragon fruit is chosen, after cleaning up, is put into salt solution and soaks 4min, remove pericarp,
Pulp is obtained, filter residue and filtered juice will be separated by filtration to obtain after pulp defibrination；Ninety percent ripe Rosa roxburghii is selected to clean up rear broken juice, mistake
Filter, obtains Rosa roxburghi Juice；After Pu'er tea and peppermint are mixed, by volume 1：4 add ethanol solution, extract 2 times and merge extract solution,
Extract solution is concentrated into water content after 43%, to mix to uniformly with above-mentioned filtered juice and Rosa roxburghi Juice, obtain mixed juice；
(2) pericarp is handled：The scale on pericarp surface in removal step (1), and pericarp is put into immersion in 85 DEG C of hot water
Crushed after 10min, obtain peel crushing thing；By solid-liquid ratio 1:5 are by volumetric concentration toward adding in the peel crushing thing
Extract solution that 0.14mol/L hydrochloric acid solution is prepared into simultaneously stirs 8min, is centrifuged in being used at 37 DEG C after ultrasonic wave extraction 28min
Filtering, repeats to extract 2 times, and merge filtrate twice；It is the 2/5 of original volume that gained filtrate is concentrated into volume, obtains pericarp extraction
Thing；
(3) filter residue is handled：After the filter residue in step (1) is less than into 10% using microwave drying to water content, at -8 DEG C
At a temperature of crush 7min after sieve 300 mesh, obtain filter residue processed material；
(4) homogeneous is sterilized：Above-mentioned mixed juice, pericarp extract, filter residue extract are mixed with milk, sucrose and stabilizer
It is stirred until homogeneous, obtains zymotic fluid；By zymotic fluid in after homogeneous under 21MPa, in sterilizing 17min at 98 DEG C and be cooled to 42 DEG C；
(5) inoculation fermentation：The inoculation fermentation strain into zymotic fluid, in after the 7h that fermented at 43 DEG C, ferments in continuation at 2 DEG C
24h, produces flue fruit yoghourt of the present invention.
Embodiment 3
1) following raw materials according component by weight, is weighed：
Wherein, the stabilizer is main by carragheen, xanthans and sodium carboxymethylcellulose in mass ratio 1:1:2 mixing systems
Into.
2) the above-mentioned raw material components prepared are followed these steps to carry out producing for flue fruit yoghourt：
(1) Feedstock treating：Fresh dragon fruit is chosen, after cleaning up, is put into salt solution and soaks 5min, remove pericarp,
Pulp is obtained, filter residue and filtered juice will be separated by filtration to obtain after pulp defibrination；Ninety percent ripe Rosa roxburghii is selected to clean up rear broken juice, mistake
Filter, obtains Rosa roxburghi Juice；After Pu'er tea and peppermint are mixed, by volume 1：5 add ethanol solution, extract 2 times and merge extract solution,
Extract solution is concentrated into water content after 45%, to mix to uniformly with above-mentioned filtered juice and Rosa roxburghi Juice, obtain mixed juice；
(2) pericarp is handled：The scale on pericarp surface in removal step (1), and pericarp is put into immersion in 90 DEG C of hot water
Crushed after 10min, obtain peel crushing thing；By solid-liquid ratio 1:6 are by volumetric concentration toward adding in the peel crushing thing
Extract solution that 0.15mol/L hydrochloric acid solution is prepared into simultaneously stirs 10min, in used at 40 DEG C after ultrasonic wave extraction 30min from
The heart is filtered, and repeats to extract 2 times, and merge filtrate twice；It is the 1/2 of original volume that gained filtrate is concentrated into volume, obtains pericarp and carries
Take thing；
(3) filter residue is handled：After the filter residue in step (1) is less than into 10% using microwave drying to water content, at -5 DEG C
At a temperature of crush 8min after sieve 300 mesh, obtain filter residue processed material；
(4) homogeneous is sterilized：Above-mentioned mixed juice, pericarp extract, filter residue extract are mixed with milk, sucrose and stabilizer
It is stirred until homogeneous, obtains zymotic fluid；By zymotic fluid in after homogeneous under 22MPa, in sterilizing 20min at 100 DEG C and be cooled to 43 DEG C；
(5) inoculation fermentation：The inoculation fermentation strain into zymotic fluid, in after the 8h that fermented at 43 DEG C, ferments in continuation at 3 DEG C
24h, produces flue fruit yoghourt of the present invention.
Comparative example 1：The flue fruit yoghourt of this comparative example only by dragon fruit remove the peel after pulp mashing or defibrination after directly plus
Enter milk, sucrose, stabilizer mixing after fermentation to obtain.
Comparative example 2：The flue fruit yoghourt of this comparative example only by dragon fruit remove the peel after by pulp mashing or defibrination and filter after
Obtained again toward milk, sucrose, stabilizer mixing mixed fermentation in filtrate.
Checking 1：The flue fruit yoghourt that above-described embodiment 1-3 is prepared is as experimental group 1-3, by comparative example 1-2 systems
Standby obtained flue fruit yoghourt 1-2 as a control group.20 composition subjective appreciation groups of people of food relevant speciality are chosen, at it
It is remaining it is consistent in the case of, each group flue fruit yoghourt is carried out sensory evaluation and making even respectively respectively, sensory evaluation index table
1-1 and table 1-2 are shown in Table respectively with Analyses Methods for Sensory Evaluation Results table：
Table 1-1 sensory evaluation index tables
| Evaluation index | Judgment criteria | Fraction (divides) |
| Color and luster | In faint yellow curdled milk, uniform color | 25 |
| Structural state | Tissue is fine and smooth, bubble-free, separates out without layering, no whey | 25 |
| Mouthfeel | Lubrication is fine and smooth, sour-sweet moderate, free from extraneous odour | 30 |
| Local flavor | It is with rich flavor | 20 |
Table 1-2 Analyses Methods for Sensory Evaluation Results tables
| Group | Color and luster | Structural state | Mouthfeel | Local flavor | Total score (is divided) |
| Experimental group 1 | 23 | 23 | 27 | 19 | 92 |
| Experimental group 2 | 24 | 23 | 28 | 19 | 94 |
| Experimental group 3 | 24 | 24 | 27 | 19 | 94 |
| Comparative example 1 | 23 | 18 | 23 | 16 | 80 |
| Comparative example 2 | 23 | 21 | 26 | 16 | 86 |
From table 1-1 combination tables 1-2：Total score is higher, and sensory evaluation is better, the sensory effects of obtained flue fruit yoghourt
Better.Obtained by upper table 1-2, sensory evaluation total score：Experimental group 1-3>Comparative example 2>Comparative example 1, illustrates the flue tartaric acid of the present invention
The sensory effects that milk has had.
Checking 2：Press《GB27461999 cultured milks》Physical and chemical index comes to the preparation-obtained flue fruit yoghourts of embodiment 1-3
Physical and chemical index measure is carried out, fat content (g/100g), the fat solid content (g/ of embodiment 1-3 flue fruit yoghourt is obtained
100g), protein content (g/100g) and acidity (T) are respectively in 3.5-3.8,8.7-9.1,3.4-3.7 and 81-85 scope
It is interior, meet physical and chemical index；Press《GB27461999 cultured milks》Sanitary index comes to the preparation-obtained flue tartaric acid of embodiment 1-3
Milk carries out sanitary index measure, and the biodiasmin quantity for obtaining embodiment 1-3 flue fruit yoghourt is all higher than 107Cfu/mL,
Pathogenic bacteria are not detected, meet sanitary standard.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of flue fruit yoghourt, it is characterised in that include the raw material components of following parts by weight：25-35 parts of dragon fruit, Rosa roxburghii 5-
10 parts, 4-9 parts of Pu'er tea, 2-5 parts of peppermint, 100-200 parts of milk, 13-18 parts of sucrose, 5-8 parts of stabilizer and fermented bacterium 15-
20 parts.
2. a kind of flue fruit yoghourt according to claim 1, it is characterised in that the flue fruit yoghourt includes following parts by weight
Raw material components：30 parts of dragon fruit, 8 parts of Rosa roxburghii, 7 parts of Pu'er tea, 3 parts of peppermint, 148 parts of milk, 16 parts of sucrose, 7 parts of stabilizer
With 17 parts of fermented bacterium.
3. the preparation method of a kind of flue fruit yoghourt according to claim 1 or claim 2, it is characterised in that comprise the following steps：
(1) Feedstock treating：Fresh dragon fruit is chosen, after cleaning up, is put into salt solution and soaks 3-5min, remove pericarp, obtain
Pulp, will be separated by filtration to obtain filter residue and filtered juice after pulp defibrination；Ninety percent ripe Rosa roxburghii is selected to clean up rear broken juice, mistake
Filter, obtains Rosa roxburghi Juice；After Pu'er tea and peppermint are mixed, by volume 1：3-5 adds ethanol solution, extracts 2 times and merges extraction
Liquid, extract solution is concentrated into water content after 40-45%, to mix to uniformly with above-mentioned filtered juice and Rosa roxburghi Juice, obtain mixed juice；
(2) pericarp is handled：The scale on pericarp surface in removal step (1), and pericarp is put into 80-90 DEG C of hot water and soaks
Crushed after 10min, obtain peel crushing thing；By solid-liquid ratio 1:4-6 is toward addition extract solution in the peel crushing thing and stirs 5-
10min, in using centrifugal filtration after ultrasonic wave extraction 25-30min at 35-40 DEG C, repeats to extract 2 times, and merge filtrate twice；
Gained filtrate is concentrated, pericarp extract is obtained；
(3) filter residue is handled：After the filter residue in step (1) is less than into 10% using microwave drying to water content, at -10~-5 DEG C
At a temperature of crush 6-8min after sieve 300 mesh, obtain filter residue processed material；
(4) homogeneous is sterilized：Above-mentioned mixed juice, pericarp extract, filter residue extract and milk, sucrose and stabilizer are mixed
To uniform, zymotic fluid is obtained；By zymotic fluid in after homogeneous under 20-22MPa, in sterilizing 15-20min at 95-100 DEG C and be cooled to
41-43℃；
(5) inoculation fermentation：The inoculation fermentation strain into zymotic fluid, in after the 5-8h that fermented at 42-43 DEG C, sends out in continuation at 0-3 DEG C
Ferment 24h, produces flue fruit yoghourt of the present invention.
4. a kind of preparation method of flue fruit yoghourt according to claim 3, it is characterised in that in step (2), described to extract
Liquid is the hydrochloric acid solution that volumetric concentration is 0.12-0.15mol/L.
5. a kind of preparation method of flue fruit yoghourt according to claim 3, it is characterised in that in step (2), the pericarp
The volume of extract solution is the 1/3-1/2 of the filtrate volume.
6. a kind of preparation method of flue fruit yoghourt according to claim 3, it is characterised in that in step (4), the stabilization
Agent is main by carragheen, xanthans and sodium carboxymethylcellulose in mass ratio 1:1:2 are mixed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111296782A (en) * | 2018-12-11 | 2020-06-19 | 武汉市吉人实业有限责任公司 | Pitaya whole fruit powder and preparation method thereof |
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| CN103598332A (en) * | 2013-11-18 | 2014-02-26 | 曾圆圆 | Hylocereus undulatus yogurt |
| CN104305394A (en) * | 2014-10-09 | 2015-01-28 | 张璧云 | Instant drink comprising bubbles and dissolved gas and drink system |
| CN104304578A (en) * | 2014-10-29 | 2015-01-28 | 何寒 | Pitaya fungus tea |
| CN105167095A (en) * | 2015-10-19 | 2015-12-23 | 广西壮族自治区农业科学院农产品加工研究所 | Pitaya peel lactic acid fermented beverage and preparation method thereof |
| CN105341155A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Pitaya and active lactic acid bacteria beverage and preparation method thereof |
| CN105901133A (en) * | 2016-04-25 | 2016-08-31 | 芜湖市好亦快食品有限公司三山分公司 | Summer heat relieving Cratoxylum cochinchinense and honey yoghourt and making method thereof |
| CN106256213A (en) * | 2016-07-27 | 2016-12-28 | 惠州市英帝拉科技有限公司 | The manufacture method of Hylocereus undatus Yoghourt |
| CN106343019A (en) * | 2016-08-29 | 2017-01-25 | 广西壮族自治区农业科学院农产品加工研究所 | Probiotic fermented milk with dragon fruit seed proteins and preparation method thereof |
| CN106819115A (en) * | 2016-12-26 | 2017-06-13 | 上海应用技术大学 | A kind of pitaya peel stirred yoghurt and preparation method with anti-oxidation efficacy |
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