Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented milk containing yeast polypeptides and method for producing same

A technology for yogurt and edible yeast, applied in the fields of milk preparations, dairy products, applications, etc., can solve problems such as technical reports that have not seen the application of edible yeast polypeptides, and achieve the effect of increasing varieties and unique flavors

Active Publication Date: 2012-05-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there have been researches on the use of edible yeast polypeptide raw materials for the processing of nutritional functional foods, cosmetics or pharmaceuticals, etc. However, there are no technical reports on the application of edible yeast polypeptide in yogurt production

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented milk containing yeast polypeptides and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, a kind of stirred yoghurt containing edible yeast polypeptide and its production method

[0046] 1. Raw material formula (according to 1 ton)

[0047] Edible yeast polypeptide 1.0kg

[0048] White sugar 65.0kg

[0049] Low Ester Pectin 1.0kg

[0050] Modified starch 4.0kg

[0051] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0052] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0053] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0054] Milk (total dry 13%) balance.

[0055] Raw material standard

[0056] Milk: conform to GB6914 standard;

[0057] Edible yeast polypeptide: purchased from Guangdong Jiangmen Biotechnology Development Co., Ltd., implementing enterprise standard Q / JCB10-2009 and enterprise internal control standard Q / JCB10201-2009; it is a yellow powder with a unique smell of edible yeast polypeptide, total nitrogen (on a dry basis) Total) content ≥ 10%, the number average molecular ...

Embodiment 2

[0070] Embodiment 2, a kind of solidified yoghurt and its production method adding edible yeast polypeptide

[0071] 1. Raw material formula (based on 1000kg):

[0072] Edible yeast polypeptide 3.0kg

[0073] White sugar 68.0kg

[0074] Low Ester Pectin 0.6kg

[0075] Modified starch 5.0kg

[0076] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0077] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0078] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0079] Milk (total dry 13%) balance for toppings.

[0080] Raw material standard:

[0081] Milk: conform to GB6914 standard;

[0082] Edible yeast polypeptide: purchased from Guangdong Jiangmen Biotechnology Development Co., Ltd., implements enterprise standard Q / JCB10-2009 and enterprise internal control standard Q / JCB10201-2009; has a unique smell of yeast polypeptide, and the total nitrogen (dry basis) content is ≥10% , the number average molecular weight is about 900, a...

Embodiment 3

[0096] Example 3: Probiotic Stirred Yogurt Containing Yeast Polypeptide and Its Production Method

[0097] 1. Raw material formula (based on 1000kg):

[0098] Edible yeast polypeptide 5.0kg

[0099] White sugar 65.0kg

[0100] Low Ester Pectin 1.0kg

[0101] Modified starch (hydroxypropyl starch) 4.0kg

[0102] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0103] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0104] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0105] Milk balance.

[0106] Raw material standard:

[0107] Milk: conform to GB6914 standard;

[0108] Edible yeast polypeptide: purchased from Guangdong Jiangmen Biotechnology Development Co., Ltd., implements enterprise standard Q / JCB10-2009 and enterprise internal control standard Q / JCB10201-2009; has a unique smell of yeast polypeptide, and the total nitrogen (dry basis) content is ≥10% , the number average molecular weight is about 900, and the weight av...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to fermented milk and a method for producing the same, in particular to fermented milk containing yeast polypeptides and a method for producing the same. The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product. Preferably, the addition amount of the edible yeast polypeptide material in all raw materials of the fermented milk is 0.05 to 1 weight percent. In the method for producing the fermented milk, material edible yeast polypeptides are independently dissolved and then mixed with other raw materials, and the mixture undergoes homogenization, sterilization, inoculation and fermentation to form the fermented milk. The method utilizes the reasonable formula and process, the fermented milk obtained by the method has good flavor and also keeps good stability and taste during the shelf life under a refrigerating condition.

Description

technical field [0001] The invention relates to a yogurt and a production method thereof, in particular to a yogurt with yeast polypeptide added to fermentation raw materials and a production method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] Yogurt (yogurt, yoghurt) has a sweet and sour taste and is rich in nutrients. It can enhance people's digestion ability, increase appetite, improve intestinal environment, and effectively increase the utilization rate of calcium and phosphorus in the human body. With the continuous improvement of living standards and the increasing burden of people's mental work, people pay more attention to the health function and multi-nutrition of food. Adding some nutritional or functional raw materials to yogurt to produce new yogurt is becoming a development trend. [0003] Yeast is a microbial product produced by fermentation culture method with sugar, starch and other industrial and agric...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 吉日更侯海峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com