CN1111953A - Yoghurt raisin and producing method thereof - Google Patents
Yoghurt raisin and producing method thereof Download PDFInfo
- Publication number
- CN1111953A CN1111953A CN93114828A CN93114828A CN1111953A CN 1111953 A CN1111953 A CN 1111953A CN 93114828 A CN93114828 A CN 93114828A CN 93114828 A CN93114828 A CN 93114828A CN 1111953 A CN1111953 A CN 1111953A
- Authority
- CN
- China
- Prior art keywords
- raisin
- raisins
- yoghurt
- spices
- powder
- 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.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
Abstract
The method for producing yoghurt raisin includes treating raisin, mixing the treated raisin with mixed powder and perfume at ordinary temp. and humidity of under 70% in such manner that a spoon of powder after a spoon of oil until the surface of raisin is uniform, polishing (addition of gum and polishing agent) and drying.
Description
The invention belongs to food dry fruit manufacture field
Raisins are a kind of dry fruit food products that people like, but in recent years, along with people's the level of consumption improves, and people to various food from health, quality, apparent demand, exploitation raisins series of products are favored by people.The present invention has developed the Yoghurt raisin that liked by people once more having developed behind the chocolate raisin.
The object of the invention is, the Yoghurt raisin and the production method thereof of development, be through behind a series of cleaning procedure with raisins, add mixed powder, spices, grease, natural gum etc., its manufacture technology is simple, delicate mouthfeel, free from extraneous odour, have individual style, this product meets sanitary standard fully through hygiene department's check.
The Yoghurt raisin and the production method thereof of the present invention's development, its mainly be at first with raisins through past stone, go stalk, decontamination and cleaning, after the drying program, with the raisins of handling pour into spherical rotate pot after, mixed powder and spices are stirred, and at room temperature, humidity is below 70%, stir in one spoonful of oil adding of one spoonful of powder raisins, till the raisins surface evenly: mixed powder was white sugar, skimmed milk power, sour milk powder; Spices is cloves tincture, licorice elixir; Its each component proportioning is (is unit with 100kg)
Raisins 35-50kg
Grease 20-9kg
Spices 0.01-0.1kg
Natural gum 0.1-1.0kg
Glazing agent 0.1-1.0kg
Yoghurt raisin that the present invention developed and production method thereof in development process, to physical and chemical index, sanitary index check, meet standard through relevant department fully, see Table:
Physical and chemical index
| Project | Measured value |
| Moisture content % reduced sugar % total acid (in tartaric acid) % | 8.43 41.71 1.11 |
Sanitary index
| Project | Measured value |
| Total number of bacteria/g coliform each and every one/the 100g pathogenic bacteria | 9.00＜3 do not detect |
Embodiment 1:
Get raisins 35kg, through past stone, go the stalk, decontamination, after dust and the cleaning of employing spurting flowing water, the drying program, pour spherical the rotation in the pot into, getting mixed powder is that white sugar 30kg, skimmed milk power 15kg, sour milk powder 7kg stir, 0.5kg stirs with spices cloves tincture, get grease 10kg again, at room temperature, humidity is below 70%, one spoonful of oil of one spoonful of powder is with stirring in the raisins, till the raisins surface evenly; Cold wind is controlled at 15 ℃, and warm braw is controlled at 70 ℃, stirs, and glazing then adds gummy 0.5kg earlier and stirs, and the time is 15 minutes, adds glazing agent 0.5kg again and stirs and carry out drying and get final product.
Embodiment 2:
Get raisins 45kg, through past stone, go the stalk, decontamination, after dust and the cleaning of employing spurting flowing water, the drying program, pour spherical the rotation in the pot into, getting mixed powder is that white sugar 20kg, skimmed milk power 5kg, sour milk powder 10kg stir, 1kg stirs with the spices licorice elixir, get grease 15kg again, at room temperature, humidity is below 70%, one spoonful of oil of one spoonful of powder is with stirring in the raisins, till the raisins surface evenly; Cold wind is controlled at 15 ℃, and warm braw is controlled at 70 ℃, stirs, and glazing then adds gummy 1kg earlier and stirs, and the time is 15 minutes, adds glazing agent 1kg again and stirs and carry out drying and get final product.
Embodiment 3:
Get raisins 50kg, through past stone, go the stalk, decontamination, after dust and the cleaning of employing spurting flowing water, the drying program, pour spherical the rotation in the pot into, getting mixed powder is that white sugar 15kg, skimmed milk power 10kg, sour milk powder 5kg stir, 0.4kg stirs with spices cloves tincture, get grease 19kg again, at room temperature, humidity is below 70%, one spoonful of oil of one spoonful of powder is with stirring in the raisins, till the raisins surface evenly; Cold wind is controlled at 15 ℃, and warm braw is controlled at 70 ℃, stirs, and glazing then adds gummy 0.1kg earlier and stirs, and the time is 15 minutes, adds glazing agent 0.3kg again and stirs and carry out drying and get final product.
Claims (3)
1, a kind of at first with raisins through past stone, decontamination and clear water rinsing, after the drying program, Yoghurt raisin of making and production method thereof is characterized in that, with the raisins raw material after handling pour into spherical rotate pot after, mixed powder and spices are stirred, and at room temperature, humidity is below 70%, one spoonful of oil of one spoonful of powder adds evenly stirring in the grape, till the raisins surface evenly.
2, Yoghurt raisin according to claim 1 and production method thereof is characterized in that, mixed powder is white sugar, skimmed milk power, sour milk powder; Spices is cloves tincture, licorice elixir.
3, Yoghurt raisin according to claim 1 and production method thereof is characterized in that, the each component proportioning is (is unit with 100kg)
Raisins 35-50kg
Grease 20-9kg
Spices 0.01-0.1kg
Natural gum 0.1-1.0kg
Glazing agent 0.1-1.0kg
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93114828A CN1043121C (en) | 1993-11-18 | 1993-11-18 | Yoghurt raisin and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93114828A CN1043121C (en) | 1993-11-18 | 1993-11-18 | Yoghurt raisin and producing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1111953A true CN1111953A (en) | 1995-11-22 |
| CN1043121C CN1043121C (en) | 1999-04-28 |
Family
ID=4990648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93114828A Expired - Fee Related CN1043121C (en) | 1993-11-18 | 1993-11-18 | Yoghurt raisin and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043121C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079013C (en) * | 1997-03-19 | 2002-02-13 | 卜校生 | Milky grape |
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN106387275A (en) * | 2016-12-28 | 2017-02-15 | 郑州荣利达生物科技有限公司 | Dried fruit with yoghourt flavor and preparation method of dried fruit |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0253440A (en) * | 1988-08-15 | 1990-02-22 | Sadao Nakayama | Preparation of fruit cake |
-
1993
- 1993-11-18 CN CN93114828A patent/CN1043121C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079013C (en) * | 1997-03-19 | 2002-02-13 | 卜校生 | Milky grape |
| CN103598389A (en) * | 2013-11-17 | 2014-02-26 | 陶峰 | Milk-flavor raisins |
| CN106387275A (en) * | 2016-12-28 | 2017-02-15 | 郑州荣利达生物科技有限公司 | Dried fruit with yoghourt flavor and preparation method of dried fruit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1043121C (en) | 1999-04-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1077414C (en) | Shaddock rind food and its preparation | |
| CN104247733A (en) | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread | |
| CN105249084B (en) | A kind of preparation method of selenium-rich pumpkin fruit grain beverage | |
| CN104939240A (en) | Nectarine and green cucumber juice beverage and processing method thereof | |
| CN105747042A (en) | Compound beverage with lycium barbarum, red dates and Hongyang kiwifruit and preparation method thereof | |
| CN106578053A (en) | Dendrobium yogurt and production method thereof | |
| CN102228215A (en) | Chinese artichoke processing method | |
| CN1043121C (en) | Yoghurt raisin and producing method thereof | |
| CN110564553A (en) | Quinoa full-nutrition health-care wine | |
| CN1097800A (en) | A kind of making method of black rice wine | |
| CN101411421B (en) | Juicy peach pieces and preparation method thereof | |
| CN104543118A (en) | Dendrobii officmalis caulis containing handmade Fu brick tea and processing method thereof | |
| CN103340453A (en) | Method for producing low-sugar low-fat lotus paste through enzymolysis processing | |
| CN1116902A (en) | Health ice cream | |
| CN103689476A (en) | Preparation method of hawthorn powder | |
| CN105104544A (en) | Blood nourishing and nerve calming apricot kernel liquid and preparation method thereof | |
| CN104543301A (en) | Ginkgo soft sweets and making method thereof | |
| CN1019943C (en) | Method for preparing natural plant beverage | |
| CN105053203A (en) | Fruity yogurt with diversified nutrition and preparation method thereof | |
| CN103549102A (en) | Tremella gel food and preparation method thereof | |
| CN101133803A (en) | Nourishing blood and tranquilization gruel | |
| CN1085740A (en) | A kind of new technology and Related product thereof of making fruit product | |
| CN106261905A (en) | A kind of manufacture method of matcha local flavor meat ball | |
| CN108112926A (en) | A kind of shatian pomelo fruitcake and its processing method | |
| Mbaeyi-Nwaoha et al. | Production and quality evaluation of yoghurt flavoured with black velvet tamarind (Dailium guineense) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |