CN108077429A - A kind of indigo fruit yoghourt - Google Patents
A kind of indigo fruit yoghourt Download PDFInfo
- Publication number
- CN108077429A CN108077429A CN201711396977.XA CN201711396977A CN108077429A CN 108077429 A CN108077429 A CN 108077429A CN 201711396977 A CN201711396977 A CN 201711396977A CN 108077429 A CN108077429 A CN 108077429A
- Authority
- CN
- China
- Prior art keywords
- yoghourt
- indigo fruit
- indigo
- fruit
- protoplasm
- 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.)
- Withdrawn
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of indigo fruit yoghourts, are that indigo fruit protoplasm is with the addition of in Yoghourt.The indigo fruit yoghourt of the present invention had both retained the nutritional ingredient particularly anthocyanidin of indigo fruit whole, while did not generated precipitation in Yoghourt, and Yoghourt and indigo fruit protoplasm ratio are moderate, taste sweet and sour taste, containing there are many amino acid and vitamin C, reasonable nutritional arrangments.
Description
Technical field
The present invention relates to technical field of dairy processing.More particularly, to a kind of indigo fruit yoghourt.
Background technology
Indigo fruit also known as goat breast, black bear fruit, Brachybotrys paridiformis fruit, Lan Guo belong to Caprifoliaceae, Lonicera.Perennial fallen leaves are small
Shrub, fruit are berry, and fruit juice is bright-coloured deep rosiness.It is mainly distributed on Jilin Province of China Changbai Mountain, Heilongjiang Province's size
The ground such as Xing'an Mountains mountain area, in addition, the ground such as Far-east Area of Russia, Japan and NORTHERN KOREA are all distributed.Anthocyanidin in indigo fruit
It is the nutritional supplement of pure natural anti-aging, research is proved to be mankind nowadays and finds most effective antioxidant, its antioxygen
Change performance ratio vitamin E and be higher by 50 times, 200 times are higher by than vitamin C.Therefore, the Yoghourt using indigo fruit is not yet found.
The content of the invention
It is an object of the invention to provide a kind of indigo fruit yoghourts.
To achieve the above object, the present invention uses herein below：
A kind of indigo fruit yoghourt is that indigo fruit protoplasm is with the addition of in Yoghourt.
Further, the ratio of weight and number of the Yoghourt and indigo fruit protoplasm is 90-96：4-10, more preferably 92：8.This
The peculiar flavour of the existing indigo fruit of indigo fruit yoghourt of ratio, while also comply in GB19302 on flavor yogurt or flavor
On using the requirement of " more than 80% raw ox (sheep) breast or milk powder is raw materials " in acidified milk.
The Yoghourt is that raw material milk is made by ferment-fermented.The raw material milk, which refers to, meets China lactogenesis standard GB
19301 raw milk or also original made of the other compositions reduction of milk powder, condensed milk, lactalbumin or milk
Product.Raw material milk of the present invention can be high in fat, full-cream, degreasing or partially skimmed milk.
Further, Yoghourt process is being prepared, used leavening is lactobacillus bulgaricus, lactobacillus acidophilus or double
Discrimination bacillus.
Further, the Yoghourt also added sweetener and/or stabilizer during the fermentation.
Further, the sweetener includes white granulated sugar, fructose, syrup, oligosaccharide, acesulfame potassium, Aspartame, trichlorine sugarcane
One or more in sugar, D-sorbite, xylitol and maltitol；The stabilizer includes pectin, xanthans, locust tree paulownia
Glue, agar, hydroxypropyl PASELLI EASYGEL, tapioca, Ultra Tex 2, one kind in converted starch or more
Kind.
In order to retain whole nutritional ingredients of indigo fruit to the greatest extent, the present invention is that indigo fruit protoplasm is added to Yoghourt
In, after the indigo fruit protoplasm can be indigo fruit through over cleaning, stoning plus water or be not added with water directly mashing be made.
The present invention has the following advantages：
The indigo fruit yoghourt of the present invention had both retained the nutritional ingredient particularly anthocyanidin of indigo fruit whole, while in Yoghourt not
Precipitation is generated, Yoghourt and indigo fruit protoplasm ratio are moderate, taste sweet and sour taste, and containing there are many amino acid and vitamin C, nutrition is taken
It with reasonable, while have indigo fruit and Yoghourt concurrently and improves gastrointestinal function, being eaten for a long time has centainly to being depressured, treating baby anorexia
Effect.
Specific embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
A kind of preparation method of indigo fruit yoghourt, comprises the following steps：
1) fruit is selected：It selects without the fresh indigo fruit to go rotten, maturity is consistent, fruit body is larger.
2) clean：It is rinsed using clear water, flotation washer floating washing, spray thrower cleaning showers.
3) it is enucleated, goes to obstruct.
4) it is beaten：It is beaten using beater.
5) sterilize：Using ultra high temperature short time sterilization, 121 DEG C, 5 seconds, indigo fruit protoplasm is obtained.
6) Yoghourt fermentation：It is 7.5% to set Yoghourt pol, and the stabilizer and leavening for adding compounding ferment, fermentation
Terminal acidity is 70 ° of T.
7) indigo fruit protoplasm and Yoghourt are allocated：The ratio of Yoghourt and untreated indigo fruit protoplasm is 92：8, it is sterile online
Mixing preparation.
8) finished product：Deployed product sterile filling.
Embodiment 2
A kind of preparation method of indigo fruit yoghourt, comprises the following steps：
1) fruit is selected：It selects without the fresh indigo fruit to go rotten, maturity is consistent, fruit body is larger.
2) clean：It is rinsed using clear water, flotation washer floating washing, spray thrower cleaning showers.
3) it is enucleated, goes to obstruct.
4) it is beaten：It is beaten using beater.
5) sterilize：Using ultra high temperature short time sterilization, 122 DEG C, 5 seconds, indigo fruit protoplasm is obtained.
6) Yoghourt fermentation：It is 7.5% to set Yoghourt pol, and the stabilizer and leavening for adding compounding ferment, fermentation
Terminal acidity is 70 ° of T.
7) indigo fruit protoplasm and Yoghourt are allocated：The ratio of Yoghourt and untreated indigo fruit protoplasm is 90：10, it is sterile online
Mixing preparation.
8) finished product：Deployed product sterile filling.
Embodiment 3
A kind of preparation method of indigo fruit yoghourt, comprises the following steps：
1) fruit is selected：It selects without the fresh indigo fruit to go rotten, maturity is consistent, fruit body is larger.
2) clean：It is rinsed using clear water, flotation washer floating washing, spray thrower cleaning showers.
3) it is enucleated, goes to obstruct.
4) it is beaten：It is beaten using beater.
5) sterilize：Using ultra high temperature short time sterilization, 120 DEG C, 5 seconds, indigo fruit protoplasm is obtained.
6) Yoghourt fermentation：It is 8.0% to set Yoghourt pol, and the stabilizer and leavening for adding compounding ferment, fermentation
Terminal acidity is 70 ° of T.
7) indigo fruit protoplasm and Yoghourt are allocated：The ratio of Yoghourt and untreated indigo fruit protoplasm is 96：4, it is sterile online
Mixing preparation.
8) finished product：Deployed product sterile filling.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not pair
The restriction of embodiments of the present invention for those of ordinary skill in the art, may be used also on the basis of the above description
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
The obvious changes or variations that bright technical solution is extended out is still in the row of protection scope of the present invention.
Claims (6)
1. a kind of indigo fruit yoghourt, which is characterized in that be that indigo fruit protoplasm is with the addition of in Yoghourt.
A kind of 2. indigo fruit yoghourt according to claim 1, which is characterized in that the weight of the Yoghourt and indigo fruit protoplasm
Portion rate is 90-96：4-10.
A kind of 3. indigo fruit yoghourt according to claim 2, which is characterized in that the weight of the Yoghourt and indigo fruit protoplasm
Portion rate is 92：8.
4. a kind of indigo fruit yoghourt according to claim 1, which is characterized in that the Yoghourt is that raw material milk passes through leavening
Fermentation is made；Yoghourt process is being prepared, used leavening is lactobacillus bulgaricus, lactobacillus acidophilus or Bifidobacterium.
5. a kind of indigo fruit yoghourt according to claim 4, which is characterized in that the Yoghourt also adds during the fermentation
Sweetener and/or stabilizer.
6. a kind of indigo fruit yoghourt according to claim 5, which is characterized in that the sweetener include white granulated sugar, fructose,
One or more in syrup, oligosaccharide, acesulfame potassium, Aspartame, Sucralose, D-sorbite, xylitol and maltitol；
The stabilizer includes pectin, xanthans, locust tree paulownia glue, agar, hydroxypropyl PASELLI EASYGEL, tapioca, acetylation two
One or more in starch phosphate, converted starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711396977.XA CN108077429A (en) | 2017-12-21 | 2017-12-21 | A kind of indigo fruit yoghourt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711396977.XA CN108077429A (en) | 2017-12-21 | 2017-12-21 | A kind of indigo fruit yoghourt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077429A true CN108077429A (en) | 2018-05-29 |
Family
ID=62178300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711396977.XA Withdrawn CN108077429A (en) | 2017-12-21 | 2017-12-21 | A kind of indigo fruit yoghourt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077429A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000093119A (en) * | 1998-09-22 | 2000-04-04 | Nippon Carbide Ind Co Inc | Artificial granule |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN104186660A (en) * | 2014-08-19 | 2014-12-10 | 内蒙古伊利实业集团股份有限公司 | Crataegus pinnatifida bunge yoghourt |
| CN106922814A (en) * | 2017-03-01 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
-
2017
- 2017-12-21 CN CN201711396977.XA patent/CN108077429A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000093119A (en) * | 1998-09-22 | 2000-04-04 | Nippon Carbide Ind Co Inc | Artificial granule |
| CN103392806A (en) * | 2013-08-16 | 2013-11-20 | 马健 | Grapefruit yogurt and processing method thereof |
| CN104186660A (en) * | 2014-08-19 | 2014-12-10 | 内蒙古伊利实业集团股份有限公司 | Crataegus pinnatifida bunge yoghourt |
| CN106922814A (en) * | 2017-03-01 | 2017-07-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 淘气泓宝: "丝克力木糖醇蓝靛果风味酸奶", 《百度经验 HTTPS://JINGYAN.BAIDU.COM/ARTICLE/915FC41491148751394B200E.HTML》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2015320338B2 (en) | Whippable food products, whipped food products, and methods of making the same | |
| EP0937407B1 (en) | Method for producing acidic milk beverages | |
| KR20180039724A (en) | Wellan gum containing composition | |
| JP3400777B2 (en) | Low-calorie milk-containing acidic beverage | |
| EP3613297A1 (en) | Cacao pod husk derived pectin, method of its preparation and its use in food, pharmaceutical and cosmetic compositions | |
| CN104186660A (en) | Crataegus pinnatifida bunge yoghourt | |
| JP2015023829A (en) | Beverage | |
| CN103168980A (en) | Milk-containing type agar jelly | |
| CN104366172A (en) | Roxburgh rose and passion fruit jam | |
| US20220046943A1 (en) | Process to extract components of cacao pod husks and to utilize cacao fruit soluble extract obtained thereof and its applications | |
| CN106820028A (en) | A kind of double-deck puree jelly and preparation method thereof | |
| CN104886258B (en) | Protein material used as cheese substitute | |
| JP2014521340A (en) | Stabilized acidified dairy products | |
| CN108077429A (en) | A kind of indigo fruit yoghourt | |
| BE1027212B1 (en) | PECTIN DERIVED FROM CACAOPEUL HELL, METHOD FOR PREPARATION AND USE IN FOOD, PHARMACEUTICAL AND COSMETIC COMPOSITIONS | |
| KR101651865B1 (en) | A method for preparing a gelly type of condensed cabbage composition | |
| CN104082410B (en) | A kind of downy grape collagen polypeptide Ca Yoghourt | |
| JP2003339314A (en) | Fruit-mixed fermented milk | |
| JPWO2008053766A1 (en) | Method for producing soymilk | |
| KR20200094700A (en) | Method for Selecting Lactic Acid Bacteria Complex for Development of Fermentation Food | |
| CN113301805A (en) | Pasteurized fermented milk prepared from seaweed powder | |
| JP7387519B2 (en) | Smoothie-like beverage and its manufacturing method | |
| JP7512247B2 (en) | Food and drink, food and drink off-flavor masking agent, and method for masking off-flavor of food and drink | |
| JP2005040024A (en) | Milk fat-containing acidic milk beverage | |
| JP7397594B2 (en) | Soy milk-containing composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180529 |