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Functional yoghourt and production method thereof

A functional yogurt technology, applied in milk preparations, dairy products, food preparation, etc., can solve the problems of short shelf life of yogurt, achieve large market value, high probiotic activity, good flavor and good condition

Inactive Publication Date: 2009-05-06
上海双金生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional yogurt has a short shelf life, usually about 2 to 3 weeks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the preparation method of the solidified yoghurt containing bee pollen in the fermented raw material

[0029] The main ingredient is cow's milk, or goat's milk or soybean milk, which can be processed in three ways: skimmed, partially skimmed or completely skimmed. Bee pollen is added to the main material as an auxiliary material (pollen is divided into milk vetch pollen, buckwheat pollen, chrysanthemum pollen, rape pollen, pine pollen according to different source plants), after preheating, homogenization, sterilization, cooling, inoculation, filling, Made by fermentation, cooling and refrigeration, the specific method is as follows:

[0030] 1. The main ingredient is cow's milk, or goat's milk or soybean milk, which can be processed in three ways: skimmed, partially skimmed or completely skimmed. Bee pollen is added to the main ingredient as an auxiliary material (pollen is divided into milk vetch pollen, buckwheat pollen, chrysanthemum pollen, rape poll...

Embodiment 2

[0035] Embodiment 2: Method for making stirred yoghurt containing bee pollen in fermented raw materials

[0036] The main ingredient is cow's milk, or goat's milk or soybean milk, which can be processed in three ways: skimmed, partially skimmed or completely skimmed. Bee pollen is added to the main material as an auxiliary material (pollen is divided into milk vetch pollen, buckwheat pollen, chrysanthemum pollen, rape pollen, pine pollen according to different source plants), after preheating, homogenization, sterilization, cooling, inoculation, filling, Made by fermentation, cooling and refrigeration, the specific method is as follows:

[0037] 1. The main ingredient is cow's milk, or goat's milk or soy milk, which can be processed in three ways: skimmed, partially skimmed or completely skimmed. Bee pollen is added to the main ingredient as an auxiliary material (pollen is divided into milk vetch pollen, buckwheat pollen, chrysanthemum pollen, rape pollen, and pine pollen ac...

Embodiment 3

[0042] Embodiment 3: the preparation method of the drinkable yoghurt containing bee pollen in the fermented raw material (the final auxiliary material does not contain bee pollen and contains thickener)

[0043] The main ingredient is cow's milk, or goat's milk or soybean milk, which can be processed in three ways: skimmed, partially skimmed or completely skimmed. Bee pollen is added to the main material as an auxiliary material (pollen is divided into milk vetch pollen, buckwheat pollen, chrysanthemum pollen, rape pollen, pine pollen according to different source plants), after preheating, homogenization, sterilization, cooling, inoculation, fermentation, Cool, mix evenly with other sterilized and cooled auxiliary materials and water, fill and refrigerate, and finally add thickener to the auxiliary materials without adding bee pollen. The specific method is as follows:

[0044]1. Milk is the main ingredient, and goat milk or soybean milk can also be used as the main ingredien...

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Abstract

The invention relates to the technical field of food, in particular to a functional yoghurt taking bee pollen as fermentation auxiliary material and a preparation method thereof. The invention discloses a functional yoghurt which comprises a milk liquid and is characterized in that: the functional yoghurt contains the bee pollen accounting for 0.1 percent to 2 percent of the total weight; the probiotics is 10<6>cfu / ml to 10<9>cfu / ml. The invention also discloses the method for preparing the functional yoghurt. By adding the bee pollen in fermentation raw material, the nutrient composition of the functional yoghurt provided by the invention is more complete compared with the nutrient composition of traditional yoghurts; besides, due to the function of the bee pollen in the auxiliary material, the activity of the probiotics obtained during fermentation is higher and the shelf life is longer than that of the traditional yoghurts. The product tastes good, keeps in good condition, is close to traditional yoghurts and has great market value.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a functional yogurt using bee pollen as a fermentation auxiliary material and a production method. Background technique [0002] The pollen that bees collect back to their hive is called bee pollen. After worker bees collect pollen, they add a small amount of nectar and lingual gland secretion in the process of forming pollen mass, so its composition is slightly different from pure pollen. Bee pollen is a complex concentrate composed of many substances with nutritional value and medicinal value. Scientists have confirmed that bee pollen contains a variety of nutrients, including 22 kinds of amino acids, 14 kinds of vitamins and more than 30 kinds of trace elements and A large number of active proteases, nucleic acids, flavonoids and other active substances. The protein rich in pollen mostly exists in the form of free amino acids, and its content is 5-7 times higher than that of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L1/29A23L1/30A23L1/076A23L21/20A23L33/00
Inventor 王翠华方曙光吴军勇宋锦安
Owner 上海双金生物科技有限公司
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