CN101411360A - Low-sugar type yoghourt containing mulberry pulp and preparation method thereof - Google Patents
Low-sugar type yoghourt containing mulberry pulp and preparation method thereof Download PDFInfo
- Publication number
- CN101411360A CN101411360A CNA2008100588713A CN200810058871A CN101411360A CN 101411360 A CN101411360 A CN 101411360A CN A2008100588713 A CNA2008100588713 A CN A2008100588713A CN 200810058871 A CN200810058871 A CN 200810058871A CN 101411360 A CN101411360 A CN 101411360A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- pulp
- milk
- low
- preparation
- 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
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 46
- 240000000249 Morus alba Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 title claims description 35
- 239000003381 stabilizer Substances 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 6
- 235000020247 cow milk Nutrition 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 16
- 229940013618 stevioside Drugs 0.000 claims description 16
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 16
- 235000019202 steviosides Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000013055 pulp slurry Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000020185 raw untreated milk Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 230000001112 coagulating effect Effects 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 235000021262 sour milk Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 6
- 244000228451 Stevia rebaudiana Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract 2
- 239000008279 sol Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to mulberry flesh low-sugar type sour milk and a method for preparing the same. The formula of the mulberry flesh low-sugar type sour milk mainly comprises fresh cow milk, stevia sugar, mulberry, milk powder, stabilizing agent and starter. The preparation method is as follows: the fresh cow milk is taken as a material; the material is pasteurized and added with pulp materials of the milk powder, the stevia sugar and the stabilizing agent; and the mixing material is sterilized at the high temperature, cooled down to the temperature of between 39 and 45 DEG C, inoculated with the starter in a fermenter at the temperature of between 40 and 45 DEG C for 2 to 4 hours, added with the treated mulberry flesh pulp, evenly stirred, cooled down to the room temperature, and canned to obtain the stirring type finished product; and another method comprises the following steps: the mixing material is added with the treated mulberry flesh pulp before fermentation, inoculated with the starter, canned, fermented at the temperature of between 40 and 45 DEG C for 2 to 4 hours, cooled down and subjected to low-temperature post-maturation to obtain the set finished product.
Description
Technical field
The present invention relates to a kind of preparation method of low-sugar type yoghourt containing mulberry pulp, belong to dairy product processing field.
Background technology
Yogurt typically refers in the cow's milk that adds (or not adding) milk powder and sucrose, owing to the curdy product that lactic fermentation is made is carried out in the effect of bacillus bulgaricus and streptococcus thermophilus, must contain a large amount of corresponding viable bacterias (probio) in the finished product.
The yogurt product can be divided into yogurt different classes of according to the composition of butter oil content, additive, production technology and bacterial classification in the structural state of finished product, taste, the raw material usually.The local flavor yogurt is to add spices to form in natural yogurt or sugaring yogurt; Fruit expects that yogurt (Yoghurt with Fruit) finished product is to be mixed by natural yogurt and sugar, fruit material, and the yogurt that the bottom of yogurt container is added with jam is called sundae yogurt (Sandae yoghurt); Compound or nutrient health type yogurt is strengthened different nutrients (vitamin, edible cellulose etc.) usually or sneak into different auxiliary material (as cereal, dry fruit, mushroom class, vegetable juice etc.) in yogurt and forms in yogurt; Curative effect sour milk (CurativeEffect Yoghurt) comprises low lactose sour milk, low calorie yoghurt, vitamin sour milk or protein fortification sour milk.
Summary of the invention
The object of the invention provides a kind of preparation method of low-sugar type yoghourt containing mulberry pulp, be to have the mulberry fruit of health care and the production that the combination of empty calory natural sweetener stevioside is used for yogurt, thereby preparation contains the low sugar health yogurt of health-care components, increases more valuable functional yogurt kind in the yogurt product.
Stevioside is the natural sweetener that extracts in the stevioside leaf, and sugariness is 150～350 times of sucrose, empty calory almost, and pure taste, similar to sucrose, the taste sweetness, edible safety is diabetes patient, overweight people's a health-care sweetening agent.Mulberry fruit has another name called sorosis, and it contains abundant activated protein, vitamin, amino acid, carrotene, resveratrol, mineral matter and other components, and nutrition is 5～6 times of apple, is 4 times of grape.Mulberry fruit has multiple efficacies, it can promote the growth of erythrocyte, prevent that leucocyte from reducing, and illnesss such as treatment diabetes, anaemia, hypertension, high fat of blood, coronary heart disease, neurasthenia had auxiliary effect, eat raw and have promoting the production of body fluid to quench thirst, promote digestion, help effect such as defecation, proper amount of edible can promote that gastric secretion, easing eyes fatigue are dry and astringent, stimulate enterocinesia and remove scorching.Motherland's medical science thinks that mulberry fruit is sweet in flavor and cold in property, has liver-kidney tonifying, an effect such as the ease constipation of promoting the production of body fluid, black invention order, thereby is described as " the best health fruit of 21st century " by medical circle.
The technical solution adopted for the present invention to solve the technical problems is:
1, the preparation of mulberry pulp slurry
The ripe mulberry fruit of selected no disease and pest, after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing is in store for (this raw material is called parchment).
2, the preparation of stabilizing agent colloidal sol
Select suitable stabilizers, preferably select CMC (sodium carboxymethylcellulose), pectin, xanthans, starch and starch derivatives for use.
Stabilizing agent is scattered in the water, and fully stirring is dissolved it, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
3, the preparation of leavening
Select suitable fermented bacterium, preferably use freeze-drying lactobacillus.Make working stock culture according to conventional method during production.
4, the allotment of zymotic fluid and fermentation
Process route 1: with the fresh milk is raw material, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, and then add the mulberry pulp slurry of handling well, inoculate working stock culture, can, in 40～45 ℃ of fermentations 2～4 hours, cool, the low temperature after-ripening promptly gets the coagulating type finished product.
Process route 2: with the fresh milk is raw material, and raw milk adds milk powder, stevioside and stabilizing agent slurry through pasteurize, and inoculating starter fermented 2～4 hours in 40～45 ℃ in fermentation tank; And then add the mulberry pulp slurry of handling well, and stir, cool, can promptly gets the agitating type finished product.
The beneficial effect of low-sugar type yoghourt containing mulberry pulp of the present invention is:
1. the primary raw material mulberry fruit contains the beneficiating ingredient to health, and mulberry fruit is added in the sour milk together with pulp and fruit juice through the making beating back, has strengthened the health-care efficacy of sour milk.
2. adopted stevioside to replace most of or whole sucrose, when not influencing product special flavour, had better health-care effect, for can not edible sucrose and the obese patient better food kind is provided.
3. the local flavor of product and mouthfeel uniqueness, and integrate nutrition and health care, the yogurt color is natural tempting simultaneously, has the visual impact of commodity.
4. provide a kind of nutritious new type of health sour milk for consumers in general.
5. mulberry fruit can be made into the parchment storage, has alleviated mulberry fruit and has been unfavorable for unfavorable factors such as storage transportation, for new approach has been developed in the reasonable utilization of mulberry fruit fruit.
The specific embodiment
Embodiment 1:
1. the preparation of mulberry pulp slurry
The ripe mulberry fruit of selected no disease and pest, after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing is in store for (this raw material is called parchment).
2. the preparation of leavening
Select suitable fermented bacterium, enlarge cultivation step by step according to conventional method during production, make working stock culture, the consumption of leavening is 3～5% of a finished product.Or employing direct putting type freeze-drying lactobacillus.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose) for use is stabilizing agent, and consumption is 0.4% of a finished product, and stabilizing agent is scattered in the 90kg water, fully stirs it is dissolved, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 500kg, milk powder 50kg, stevioside 0.4kg, the about 300kg of water.Milk powder, stevioside is soluble in water, filter the back and mixes with raw milk, add the stabilizing agent slurry, stir, the process pasteurize also is cooled to 40～45 ℃; And then add 25kg mulberry pulp slurry, and the working stock culture of inoculation 3% stirs, and water replenishes quantitatively to 1000kg; Can in 40～45 ℃ of fermentations 2～4 hours, cools, and the low temperature after-ripening promptly gets the coagulating type finished product.
Embodiment 2:
1. make the mulberry pulp slurry with reference to embodiment 1.
2. make working stock culture with reference to embodiment 1.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose) and xanthans for use is compound stabilizer, and the ratio of the two is 4:1, and total consumption is 0.2% of a finished product, and stabilizing agent is scattered in about 80kg water, fully stirs it is dissolved, and pasteurization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 800kg, milk powder 5kg, stevioside 0.2kg, the about 50kg of water.Milk powder, stevioside is soluble in water, filter the back and mixes with raw milk, add the stabilizing agent slurry, stir, the process pasteurize also is cooled to 40～45 ℃; And then add 50kg mulberry pulp slurry, and the working stock culture of inoculation 4% stirs, and water replenishes quantitatively to 1000kg, and can in 40～45 ℃ of fermentations 2～4 hours, cools, and the low temperature after-ripening promptly gets the coagulating type finished product.The former pulp content of this scheme doubles than embodiment 1.
Embodiment 3:
1. make the mulberry pulp slurry with reference to embodiment 1.
2. make working stock culture with reference to embodiment 1.
3. the preparation of stabilizing agent colloidal sol
Selecting CMC (sodium carboxymethylcellulose), starch, xanthans, pectin for use is compound stabilizer, and each components in proportions is 4:2:1:1, and total consumption is 0.3% of a finished product.Stabilizing agent is scattered in about 80kg water, and heating and abundant the stirring are dissolved it, and sterilization promptly gets stabilizing agent colloidal sol, and is standby.
4. allotment and fermentation
Fresh milk 650kg, milk powder 30kg, stevioside 0.6kg, the about 150kg of water.Milk powder, stevioside is soluble in water, mix with raw milk, add the stabilizing agent slurry, stir, compound also is cooled to 40～45 ℃ through pasteurize; The working stock culture of inoculation 5% stirs, and in 40～45 ℃ of fermentations 2～3 hours, cools in fermentation tank, adds 80kg mulberry pulp slurry, stirs, and can promptly gets the agitating type finished product.
Claims (5)
1. the preparation method of a low-sugar type yoghourt containing mulberry pulp is characterized in that: with cow's milk, milk powder, mulberry pulp slurry, stevioside, stabilizing agent, yogurt bacterial classification etc. is raw material production low sugar fruit pulp type health care yogurt.
2. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that: be raw material with the fresh milk, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, and then the mulberry pulp that adding is handled well is starched inoculating starter, can.In 40～45 ℃ of fermentations 2～4 hours, cool, the low temperature after-ripening promptly gets the coagulating type finished product.
3. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that: be raw material with the fresh milk, raw milk is through pasteurize, add milk powder, stevioside and stabilizing agent slurry, inoculating starter fermented 2～4 hours in 40～45 ℃ in fermentation tank. and then add mulberry pulp or the mulberry fruit pulp of handling well, stir, cool, can promptly gets the agitating type finished product.
4. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1, it is characterized in that finished product in 1000kg, its prescription consists of: cow's milk 500～800kg, milk powder 5～50kg, mulberry pulp are starched 25～80kg, stabilizing agent 2～4kg, stevioside 0.2～0.6kg, by producing the local flavor material that needs to add an amount of leavening, necessity.
5. the preparation method of low-sugar type yoghourt containing mulberry pulp according to claim 1 is characterized in that the preparation technology of used mulberry pulp slurry is: the ripe mulberry fruit of selected no disease and pest, and after water cleans, boiling 30～180s in steam; Pulp is slightly pulled an oar with beater, mulberry pulp after the fragmentation and fruit juice mixt are heated to 75～120 ℃, insulation 0.5～25min sterilization processing, cooling packing promptly gets mulberry pulp slurry (former pulp), is in store for.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100588713A CN101411360A (en) | 2008-09-02 | 2008-09-02 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100588713A CN101411360A (en) | 2008-09-02 | 2008-09-02 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101411360A true CN101411360A (en) | 2009-04-22 |
Family
ID=40592261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100588713A Pending CN101411360A (en) | 2008-09-02 | 2008-09-02 | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411360A (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2460413A1 (en) * | 2010-12-01 | 2012-06-06 | Nestec S.A. | Set-style fruit yoghurts |
| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN102919358A (en) * | 2012-11-27 | 2013-02-13 | 四川省食品发酵工业研究设计院 | Preparation method of set-style yogurt containing acid juice |
| CN104012654A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Fe yoghurt |
| CN104012653A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Mg yoghurt |
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104026235A (en) * | 2014-06-30 | 2014-09-10 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Ca yoghurt |
| CN104170959A (en) * | 2014-06-30 | 2014-12-03 | 广西南宁至简至凡科技咨询有限公司 | Acai berry collagen polypeptide Ca yoghurt |
| CN104170974A (en) * | 2014-06-30 | 2014-12-03 | 广西南宁至简至凡科技咨询有限公司 | Acai berry collagen polypeptide Fe yoghurt |
| CN104322684A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt and preparation method thereof |
| CN104322687A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Lemon yogurt and preparation method thereof |
| CN104397162A (en) * | 2014-08-07 | 2015-03-11 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Fe yoghurt |
| CN104397171A (en) * | 2014-08-07 | 2015-03-11 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Ca yoghurt |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
| CN104430858A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Zn sour milk |
| CN104938628A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Preparation method for flavor yogurt |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN105285104A (en) * | 2015-11-23 | 2016-02-03 | 徐州工程学院 | Low-fat and low-lactose health care yoghurt containing black garlic and black onion and preparation method thereof |
-
2008
- 2008-09-02 CN CNA2008100588713A patent/CN101411360A/en active Pending
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2460413A1 (en) * | 2010-12-01 | 2012-06-06 | Nestec S.A. | Set-style fruit yoghurts |
| CN102488003A (en) * | 2011-11-28 | 2012-06-13 | 上海师范大学 | Yogurt containing stevioside, and production method thereof |
| CN102919358A (en) * | 2012-11-27 | 2013-02-13 | 四川省食品发酵工业研究设计院 | Preparation method of set-style yogurt containing acid juice |
| CN104026235A (en) * | 2014-06-30 | 2014-09-10 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Ca yoghurt |
| CN104012653A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Mg yoghurt |
| CN104012651A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cherry collagen polypeptide Fe yoghurt |
| CN104170959A (en) * | 2014-06-30 | 2014-12-03 | 广西南宁至简至凡科技咨询有限公司 | Acai berry collagen polypeptide Ca yoghurt |
| CN104170974A (en) * | 2014-06-30 | 2014-12-03 | 广西南宁至简至凡科技咨询有限公司 | Acai berry collagen polypeptide Fe yoghurt |
| CN104012651B (en) * | 2014-06-30 | 2016-10-19 | 广西南宁至简至凡科技咨询有限公司 | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber |
| CN104012654A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Fe yoghurt |
| CN104430858A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Zn sour milk |
| CN104430857A (en) * | 2014-08-06 | 2015-03-25 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Mg yoghurt |
| CN104397162A (en) * | 2014-08-07 | 2015-03-11 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Fe yoghurt |
| CN104397171A (en) * | 2014-08-07 | 2015-03-11 | 广西南宁至简至凡科技咨询有限公司 | Mulberry collagen polypeptide Ca yoghurt |
| CN104322687A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Lemon yogurt and preparation method thereof |
| CN104322684A (en) * | 2014-11-14 | 2015-02-04 | 柳州市康小乐牛奶有限公司 | Compound yogurt and preparation method thereof |
| CN104938741A (en) * | 2015-06-03 | 2015-09-30 | 中国农业大学 | Yogurt candy granules and preparation method thereof |
| CN104957253A (en) * | 2015-06-03 | 2015-10-07 | 中国农业大学 | Yogurt candy granules and a preparation method thereof |
| CN104938628A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Preparation method for flavor yogurt |
| CN105285104A (en) * | 2015-11-23 | 2016-02-03 | 徐州工程学院 | Low-fat and low-lactose health care yoghurt containing black garlic and black onion and preparation method thereof |
| CN105285104B (en) * | 2015-11-23 | 2019-08-23 | 徐州工程学院 | A kind of black onion health care yoghourt of low fat Low lactose milk black garlic and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411360A (en) | Low-sugar type yoghourt containing mulberry pulp and preparation method thereof | |
| CN101708017B (en) | Sweet corn Kefir fermented milk and production method thereof | |
| CN102657261B (en) | Carrot-containing yogurt and method for producing same | |
| CN100584204C (en) | Sour lotus milk and process for making same | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| CN102100252A (en) | Fermented dairy product and preparation method and raw material composition thereof, lactobacillus plantarum application | |
| CN108935684A (en) | A kind of preparation process of walnut sour milk | |
| CN107873841B (en) | Lactic acid bacteria beverage and production process thereof | |
| CN104273218A (en) | Celery yogurt and production method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN108142556A (en) | A kind of quinoa sour milk beverage and preparation method thereof | |
| CN103098906A (en) | Preparation method of fruit-juice-type fermentation sour soybean milk | |
| CN106259905A (en) | A kind of fermentation Sucus Mangiferae indicae beverage and preparation method thereof | |
| CN103843894A (en) | Method for maintaining number of living bacteria in sour milk or active lactobacillus beverage | |
| CN103444869A (en) | Pleurotus eryngii yoghourt and production method thereof | |
| CN103168853A (en) | Fermentation dairy product and preparation method thereof | |
| CN104012651B (en) | A kind of Fructus Pruni pseudocerasi collagen polypeptide Fe clabber | |
| CN103564046A (en) | Preparation method of rose mung bean yoghourt | |
| CN106259904A (en) | A kind of manufacture method of the prebiotic health care yoghourt of Jerusalem artichoke | |
| CN104430877A (en) | Production process of passion fruit flavored probiotic yoghourt | |
| CN104430880A (en) | Production process of passion fruit and water-chestnut flavored probiotic yoghourt | |
| CN109315693A (en) | A kind of fermentation sea-buckthorn pudding and preparation method thereof | |
| CN108125086A (en) | A kind of ferment carrot juice and preparation method thereof | |
| CN107897374A (en) | A kind of lycium ruthenicum flavored fermented milk and preparation method thereof | |
| CN107006604A (en) | A kind of low sugar high dietary fiber Yoghourt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20090422 |