CN1915044A - Yoghourt of pumpkin and preparation method - Google Patents
Yoghourt of pumpkin and preparation method Download PDFInfo
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- CN1915044A CN1915044A CN 200610041505 CN200610041505A CN1915044A CN 1915044 A CN1915044 A CN 1915044A CN 200610041505 CN200610041505 CN 200610041505 CN 200610041505 A CN200610041505 A CN 200610041505A CN 1915044 A CN1915044 A CN 1915044A
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- pumpkin
- juice
- yoghourt
- pectin
- lactic acid
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Abstract
A pumpkin-type sour milk is prepared from fresh pumpkin, lactic acid, sweetening agent, pumpkin essence, pectin, defatted milk powder and drinking water. Its preparing process is also disclosed.
Description
Technical field
The present invention relates to a kind of pumpkin beverage and preparation method thereof, relate in particular to Yoghourt of pumpkin and preparation method thereof.
Background technology
Because pumpkin is rich in starch, pectin, fat, reduced sugar, several amino acids, vitamin, mineral matter, be a kind of food that has nutrition and Dietotherapy health value.In recent years discover that the pectin in the pumpkin can form " the string matrix " of glue sample, delays the discharge of some nutritional labeling, be of value to prevention and adjuvant therapy of diabetes; Contained alkaloid can catalytic decomposition carcinogen nitrous acid in the pumpkin, accelerates kidney stone and cystolithic dissolving, helps to eliminate unnecessary cholesterol in the human body, prevents artery sclerosis; Contain abundant citrulling in the pumpkin, the effect of driving away parasite of human is arranged; Pumpkin also have make eye bright, lipopenicillinase and improve the effect of asthma.Thereby people are called green health care food with pumpkin, and it is diabetes, cardiovascular disease, liver, nephrotic's a best health food.In order to have made full use of pumpkin, people have begun to research and develop pumpkin beverage, disclose a kind of Pumpkin Juice and preparation method thereof in application for a patent for invention 200410010277.9, its prescription is: all the other are drinking water for crushed pumpkin 10～30%, sweetener 0.02%～0.08%, acid 0.2～0.5%, sorbic acid 0.02～0.06%, flavorant 0.01～0.1%, stabilizing agent 0.3～1.0%.
Its preparation method: through cleaning, peel, go melon Nang and melon seeds, stripping and slicing, carrying out blanching in 3 minutes with 0.1% high temperature spirit of vinegar immersion, and then carry out defibrination particulate fineness at pulping below 0.002 millimeter with colloid mill, allocate according to the above ratio at last, operations such as high-pressure homogeneous (20MPa), the degassing are canned, 100 ℃ of following sterilizations 30 minutes, this production technology is cumbersome, and efficient is low, the taste dullness, people's selectivity is not strong.
Summary of the invention
The object of the invention is to provide a kind of Yoghourt of pumpkin and preparation method thereof.
The prescription of Yoghourt of pumpkin of the present invention is (in 1000kg): Pumpkin Juice 4～6kg; Lactic acid 1～1.5kg; Honey element 1.0～1.5kg; Pumpkin essence 0.05～0.1kg; Pectin 3.0～4.5kg; Skimmed milk power 28～33kg;
All the other are drinking water.
Above-mentioned Pumpkin Juice is that fresh pumpkin is pulverized the juice that squeezes, and then the pumpkin juice that is obtained is heated to boiling shape (100 ℃) insulation 10～15 minutes, gets high temperature prepared food Pumpkin Juice.
And lactic acid, honey element, pumpkin essence, pectin, skimmed milk power, drinking water all are commercial products.
The preparation method of Yoghourt of pumpkin of the present invention comprises the steps:
1. fresh pumpkin is cleaned the back and directly pulverize, squeeze out the fresh pumpkin juice with pressing the liquid machine again;
2. then the fresh pumpkin juice is heated to 100 ℃ (boiling shape) insulation and got high temperature prepared food Pumpkin Juice in 10～15 minutes;
3. by the said ratio requirement lactic acid, honey element, pumpkin essence, pectin, skimmed milk power raw material are dissolved with an amount of 20～25 ℃ boiled water earlier, add in 100 ℃ of drinking water and stir;
4. will stir in high temperature prepared food Pumpkin Juice input the 100 ℃ of aqueous solution that 3. step obtains by the said ratio requirement, the Yoghourt of pumpkin first product;
5. again with pumpkin beverage first product input high pressure homogenizer homogeneous under the 20Mpa pressure condition, carry out 135 ℃ high temperature sterilization then, import filling apparatus after the sterilization, can under 83～85 ℃ of conditions;
6. cleaning is cooled to normal temperature and can dispatches from the factory and drink.
Adopt the method for preparing Yoghourt of pumpkin, technology is simple, each inter process required time is approaching, be fit to the industrial production layout, the Yoghourt of pumpkin color and luster of preparing is good, mouthfeel is good, and pumpkin nutrient is easier to be absorbed by people, and adding lactic acid, honey element, pumpkin essence, pectin, skimmed milk power not only can be optimized the taste of pumpkin beverage, and improved the comprehensive nutrient of pumpkin beverage, make it to be fit to the demand of different crowd.
Description of drawings:
Fig. 1 is a kind of preparation technology's schematic diagram of the present invention.
The specific embodiment:
Illustrate the specific embodiment of the present invention below in conjunction with accompanying drawing:
Embodiment 1: prepare 1 ton of Yoghourt of pumpkin, Pumpkin Juice 4kg; Lactic acid 1kg; Honey element 1.0kg; Pumpkin essence 50g; Pectin 3.0～4.5kg; Skimmed milk power 28kg; All the other are drinking water.
Embodiment 2: prepare 1 ton of Yoghourt of pumpkin, need Pumpkin Juice 5kg; Lactic acid 1.2kg; Honey element 1.2kg; Pumpkin essence 60g; Pectin 4kg; Skimmed milk power 30kg; All the other are drinking water.
Embodiment 3: prepare 1 ton of Yoghourt of pumpkin, need Pumpkin Juice 6kg; Lactic acid 1.5kg; Honey element 1.5kg; Pumpkin essence 100g; Pectin 4.5kg; Skimmed milk power 33kg; All the other are drinking water.
The preparation method of the Yoghourt of pumpkin of above-mentioned three kinds of proportionings is identical, and concrete steps are as follows:
1. fresh pumpkin is cleaned the back and directly pulverize, squeeze out the fresh pumpkin juice with pressing the liquid machine again;
2. the fresh pumpkin juice is heated to 100 ℃ (boiling shape) insulation and got high temperature prepared food Pumpkin Juice in 10～15 minutes;
3. by the said ratio requirement lactic acid, honey element, pumpkin essence, pectin, skimmed milk power raw material are dissolved with an amount of 20～25 ℃ boiled water earlier, add in 100 ℃ of drinking water and stir;
4. will stir in high temperature prepared food Pumpkin Juice input the 100 ℃ of aqueous solution that 3. step obtains by the said ratio requirement, the Yoghourt of pumpkin first product;
5. with pumpkin beverage first product input high pressure homogenizer homogeneous under the 20Mpa pressure condition, carry out 135 ℃ high temperature sterilization then, import filling apparatus after the sterilization, can under 83～85 ℃ of conditions;
6. cleaning is cooled to normal temperature and can dispatches from the factory and drink.
Claims (4)
1, a kind of Yoghourt of pumpkin is characterized in that: its prescription is (in 1000kg), Pumpkin Juice 4～6kg; Lactic acid 1～1.5kg; Honey element 1.0～1.5kg; Pumpkin essence 0.05～0.1kg; Pectin 3.0～4.5kg; Skimmed milk power 28～33kg; All the other are drinking water.
2, according to the described Yoghourt of pumpkin of claim 1, it is characterized in that: its prescription is (in 1000kg), Pumpkin Juice 4～5kg; Lactic acid 1～1.2kg; Honey element 1.0～1.2kg; Pumpkin essence 0.05～0.08kg; Pectin 3.0～3.5kg; Skimmed milk power 28～30kg; All the other are drinking water.
3, according to the described Yoghourt of pumpkin of claim 1, it is characterized in that: its prescription is (in 1000kg), Pumpkin Juice 5kg; Lactic acid 1kg; Honey element 1kg; Pumpkin essence 50g; Pectin 4kg; Skimmed milk power 30kg; All the other are drinking water.
4, the preparation method of above-mentioned Yoghourt of pumpkin comprises the steps:
1. fresh pumpkin is cleaned the back and directly pulverize, squeeze out the fresh pumpkin juice with pressing the liquid machine again;
2. then the fresh pumpkin juice is heated to 100 ℃ (boiling shape) insulation and got high temperature prepared food Pumpkin Juice in 10～15 minutes;
3. by the said ratio requirement lactic acid, honey element, pumpkin essence, pectin, skimmed milk power raw material are dissolved with an amount of 20～25 ℃ boiled water earlier, add in 100 ℃ of drinking water and stir;
4. will stir in high temperature prepared food Pumpkin Juice input the 100 ℃ of aqueous solution that 3. step obtains by the said ratio requirement, the Yoghourt of pumpkin first product;
5. again with pumpkin beverage first product input high pressure homogenizer homogeneous under the 20Mpa pressure condition, carry out 135 ℃ high temperature sterilization then, import filling apparatus after the sterilization, can under 83～85 ℃ of conditions;
6. cleaning is cooled to normal temperature and can dispatches from the factory and drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610041505 CN1915044A (en) | 2006-09-11 | 2006-09-11 | Yoghourt of pumpkin and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610041505 CN1915044A (en) | 2006-09-11 | 2006-09-11 | Yoghourt of pumpkin and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1915044A true CN1915044A (en) | 2007-02-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN 200610041505 Pending CN1915044A (en) | 2006-09-11 | 2006-09-11 | Yoghourt of pumpkin and preparation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| CN103598332A (en) * | 2013-11-18 | 2014-02-26 | 曾圆圆 | Hylocereus undulatus yogurt |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
-
2006
- 2006-09-11 CN CN 200610041505 patent/CN1915044A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| CN103598332A (en) * | 2013-11-18 | 2014-02-26 | 曾圆圆 | Hylocereus undulatus yogurt |
| CN103734313A (en) * | 2014-01-29 | 2014-04-23 | 张达燕 | Health-care pumpkin composite yogurt |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |