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Yoghourt containing bean material and preparation method thereof

A technology of yogurt and soybean material, applied in the fields of yogurt products and dairy products

Inactive Publication Date: 2008-12-31
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And how to mix soybean material with yoghurt and what kind of process is adopted to mix, there is no literature record at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Below by embodiment feature of the present invention and other related features are described in further detail:

[0035] Wherein by 1000 grams of weight components:

[0036] The proportion of fresh milk is: 800 grams; the quality of milk is required to be protein ≥ 3% fat ≥ 3.3% dry matter ≥ 11.8%

[0037] The proportion of white sugar is: 70 grams;

[0038] Stabilizer (main components are pectin, gelatin, modified starch) ratio: 14 grams;

[0039] The proportion of lactic acid bacteria is: 0.02-0.08 activity units / 1000 grams;

[0040] The proportion of cooked red bean material is 80 grams.

[0041] 1. First prepare the yogurt for later use. Because its production belongs to the prior art, its production process will not be described in detail here.

[0042] 2. The production process steps of ripe red bean material:

[0043] 1. Measuring: Measured in units of 150kg per pot.

[0044] 2. Cooking beans: The steam pressure is controlled at 0.1Mpa, and the beans are ...

Embodiment 2

[0053] Wherein by 1000 grams of weight components:

[0054] The difference from the examples is that 36 grams of red bean material and 80 grams of cooked mung bean material are selected for the cooked bean material.

[0055] Production technology is identical with embodiment 1.

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PUM

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Abstract

The invention belongs to a dairy product, relating to a yogurt product, in particular to a yogurt product added with curing bean materials. The basic components of the product are fresh milk, sugar, stabilizer (main components are pectin, gelatin and modified starch), lactobacillus and the curing bean materials (particularly consisting of one or a plurality of curing ormosia, curing mung beans, curing peas, curing kidney beans, curing soybeans and curing black soybeans). Compared with the food with the same nutrition, the product has the advantage of providing a novel yogurt product which is more practical, more rapid and convenient for being eaten. The taste and nutrition content of the product has far-reaching significance for human health.

Description

technical field [0001] The invention belongs to dairy products, and relates to a yogurt product, in particular to a product in which ripened bean material is added to the yogurt. Background technique [0002] The main components of yogurt on the market are fresh milk, white sugar, stabilizers, and lactic acid bacteria. As we all know, the nutritional value of beans is very high. Modern nutrition has also proved that if you insist on eating soy foods every day, the human body can reduce fat content, increase immunity, and reduce the chance of disease in just two weeks. Therefore, many nutritionists have appealed that replacing a certain amount of meat and other animal foods with beans is the best way to solve the double burden of malnutrition and overnutrition in cities. According to the "Balanced Diet Pagoda for Chinese Residents" designed by the "Dietary Guidelines for Chinese Residents", it is proposed that "each person should eat 100 grams of milk and dairy products and ...

Claims

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Application Information

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IPC IPC(8): A23C9/12A23C9/123A23C9/13A23L1/20A23L1/48A23L1/29A23L11/00A23L33/00A23L35/00
Inventor 刘爱萍孙健赵伊凡
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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