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Method for preparing fermented glutinous rice yoghurt

A production method and yogurt technology, which are applied in the directions of milk preparations, dairy products, food preparation, etc., to achieve the effects of slight granularity, good stability and rich nutrition

Inactive Publication Date: 2010-02-10
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented glutinous rice and lactose are not only unique in taste, but also complementary in efficacy, but there is currently no yogurt product that combines the advantages of both

Method used

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Embodiment Construction

[0010] Below in conjunction with embodiment the present invention is described in further detail, but present embodiment can not be used for limiting the present invention, all adopt the inventive method and similar variation thereof, all should be included in protection scope of the present invention.

[0011] A method for making fermented fermented yogurt includes three parts: making yogurt, making fermented fermented glutinous rice, and mixing and blending; the production steps are as follows:

[0012] A) Yogurt making:

[0013] (1) Preparation of milk base material:

[0014] White sugar: milk powder: water = 1:2:16 ratio by weight to prepare reconstituted milk or directly use fresh milk with about 5% white sugar added, water temperature controlled at 60-70°C, add 0.1% CMC-Na (carboxymethyl Sodium cellulose), hydrated for 20-30 minutes, filtered, homogeneous;

[0015] (2) Pasteurization:

[0016] Pasteurize the prepared reconstituted milk or fresh milk. During sterilizat...

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PUM

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Abstract

The invention relates to a method for preparing fermented glutinous rice yoghurt. The method is characterized in that yoghurt and fermented glutinous rice are respectively fermented, produced, prepared under an aseptic condition, proportioned according to the proportion of the volume ratio of 1:1-2:1 and filled after being stirred, wherein, 0.1% of CMC-Na (sodium carboxymethylcellulose) is added into the milk base material of the yoghurt, lactobacillus species select Bulgaria lactobacilli and streptococcus thermophilus, and the activated Bulgaria lactobacilli and the activated streptococcus thermophilus are respectively inoculated in the prepared milk base material according to the addition quantity of the volume ratio of 2-5%. In the invention, the fermented glutinous rice yoghurt prepared after the two-time fermentation technique of glutinous rice fermentation and yoghurt fermentation has good stability, moderate sweetness and sourness, unique taste and slight granularity feel, is green and healthy, is a novel popular nutritional food integrating various advantages of the yoghurt and the fermented glutinous rice, has simple preparation technique, low price and abundant nutritionand can be preserved for 3 days at the low temperature of 4 DEG C.

Description

technical field [0001] The invention relates to a method for preparing fermented glutinous rice yoghurt with fermented glutinous rice taste. Background technique [0002] Sweet wine brewed with different names, dimples, floating maggots, sweet and pungent, warm in nature, is one of the special foods of the Han nationality. It tastes sweet and mellow, can stimulate the secretion of digestive glands, increase appetite, and help digestion. The main raw material is glutinous rice, which is cooked and fermented. Decomposed and fermented bacteria, rich in nutrients and easy to absorb, is a good product for nourishing qi and blood. In addition to being a flavored drink, yogurt is loved by people of all ages and can prevent lactose intolerance. It is not only rich in nutrients and easy to absorb, but also has the effect of regulating gastrointestinal function and promoting metabolism. Fermented glutinous rice and lactose are not only unique in taste, but also complementary in effic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L1/30A23L1/105
Inventor 李维杰杨光吕福扣
Owner UNIV OF SHANGHAI FOR SCI & TECH
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