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A kind of stirred cereal yoghurt and preparation method thereof

A stirring type, grain technology, applied in the direction of food preparation, milk preparations, dairy products, etc., can solve the problems of being unable to be absorbed by the human body, and achieve the effect of improving the hot water seepage rate, mellow taste, and expanding the consumer group

Active Publication Date: 2011-12-14
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although added to milk or yogurt, it cannot be absorbed by the body,

Method used

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  • A kind of stirred cereal yoghurt and preparation method thereof
  • A kind of stirred cereal yoghurt and preparation method thereof
  • A kind of stirred cereal yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] 1. Ingredients

[0061] 875kg of fresh milk; 1kg of grain powder (using black rice flour); 5kg of dairy additives; 0.2kg of lactic acid bacteria strains / functional probiotic strains; 48kg of flavoring agents; 3kg of stable thickeners.

[0062] The raw milk is checked and accepted according to the purchasing standard of GB6914 raw milk, and the milk is cleaned by a special milk cleaning machine, and the impurity reaches ≤4mg / kg, and is weighed according to the proportion;

[0063] Black rice flour is a commercially available commodity, and the production plant has undergone crushing and puffing processing, and the particle size is 100-200 mesh standard sieve;

[0064] The dairy additive uses 5kg of commercially available condensed milk;

[0065] The commercially available Lactobacillus delbrueckii subsp.bulgaricus, Streptococcus thermophilus, and Lactobalillus acidophilus approved by the Ministry of Health are used as strains;

[0066] Sugar or non-sugar sweeteners (a ...

Embodiment 2

[0077] 700kg of fresh milk; 30kg of cereal flour (oat flour); 44kg of dairy additives; 0.8kg of lactic acid bacteria strains / functional probiotic strains; 82kg of flavoring agents; 10kg of stable thickeners;

[0078] Oat flour is commercially available, and the production plant has undergone crushing and puffing processing, and the particle size is ≤80 standard sieve;

[0079] Dairy additives use 20kg of commercially available cream and 24kg of commercially available skimmed milk powder;

[0080] The commercially available Lactobacillus delbrueckii subsp.bulgaricus, Streptococcus thermophilus, and Lactobalillus acidophilus approved by the Ministry of Health are used as strains;

[0081] Sugar or non-sugar sweeteners (a mixture of sugar + glycyrrhizin) are used as flavoring agents; and natural and artificial flavors complying with GB2760 (in this case, peanut flavors are used);

[0082] The stable thickener uses a mixture of pectin + carboxymethyl cellulose.

[0083] Except f...

Embodiment 3

[0088] Fresh milk 787.5kg; grain powder (brown rice flour) 15kg; dairy additive 29kg; lactic acid bacteria strain / functional probiotic strain 0.5kg; flavoring agent 65kg; stable thickener 6.5kg;

[0089] Brown rice flour is commercially available, and the production plant has undergone crushing and puffing processing, and the particle size is ≤80 standard sieve;

[0090] Dairy additives use 5kg of commercially available cream and 24kg of commercially available skimmed milk powder;

[0091] The commercially available Lactobacillus delbrueckii subsp.bulgaricus, Streptococcus thermophilus, and Lactobalillus acidophilus approved by the Ministry of Health are used as strains;

[0092] Sugar or non-sugar sweeteners (a mixture of sugar + aspartame) are used as flavoring agents; and natural and artificial food flavors that comply with GB2760 (egg yolk flavors are used in this example);

[0093] The stable thickener uses a mixture of sodium alginate + carboxymethyl cellulose.

[0094...

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Abstract

The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.

Description

technical field [0001] The invention belongs to the category of yoghurt, in particular to a stirred grain yoghurt and a preparation method thereof. Background technique [0002] With the improvement of the living and consumption level of Chinese residents, the consumption of grains has decreased year by year, while the oil consumption of urban residents, especially those in big cities, has increased sharply. This "rich" dietary structure provides too much energy and fat. The dietary fiber is too low, which breaks the balanced dietary structure suitable for Chinese people's physique. Therefore, the prevalence of obesity, hypertension, diabetes and other chronic non-communicable diseases among Chinese residents is increasing year by year. According to the survey results of "Diet and Nutrients" in the 2002 survey report on the status of Chinese residents and nutritional health: the national average per day thiamine (VB 1 ) intake risk of insufficient intake was 67.5%, and the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12A23C9/123A23C9/13A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 王培亮孙晶张薛君周春艳
Owner SHANDONG DEYI DAIRY IND
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