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Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk

A technology of yogurt and sodium salt, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of darkening the color of the product, destroying the quality of the product, and failing to achieve efficacy, so as to achieve good flavor and taste, broad market prospects, Minimizes flavor-damaging effects

Inactive Publication Date: 2011-04-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the prior art, adding Vc to yogurt mostly adopts the method of adding multivitamins, and the addition amount is very small, and basically cannot achieve the desired effect; there are also yogurts with antioxidant function developed by utilizing the antioxidant properties of Vc on the market, but The number of joins is also very limited
The reason for all this is that Vc itself is also easily oxidized, and its oxidized products will cause the product to change color during the shelf life: the color of the product becomes darker, darker, or even light red, and the product at the end of the shelf life Turn brown, seriously destroying the quality of the product

Method used

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  • Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk
  • Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk
  • Acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and preparation method of acidophilus milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, a kind of stirring yoghurt containing DHA and Vc or its sodium salt and its preparation method

[0042] 1. Raw material formula (according to 1 ton)

[0043] White granulated sugar 70kg;

[0044] DHA oil 0.7kg (including DHA0.21kg);

[0045] L-sodium ascorbate 0.12kg;

[0046] Pectin 0.4kg;

[0047] Gelatin 2kg;

[0048] Lactic acid bacteria starter (mixed strains: Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium) 0.30kg;

[0049] Milk balance.

[0050] Raw material standard:

[0051] Milk: conform to GB6914 standard;

[0052] Starch: selected from National Starch Company, the model is PUREFLO;

[0053] Pectin: purchased from CPK, model YS-106-M;

[0054] Gelatin: purchased from Rossello Company, the model is LB-125;

[0055] DHA: purchased from DSM company, wherein the DHA content is 30%;

[0056] L-sodium ascorbate: purchased from Zhengzhou Natural Chemical Products Co., Ltd.;

[0057] Lactic ac...

Embodiment 2

[0076] Embodiment 2, a kind of stirring type yoghurt containing DHA and Vc or its sodium salt and its preparation method

[0077] 1. Raw material formula (according to 1 ton)

[0078] Yogurt base 900kg;

[0079] Jam 100kg;

[0080] White granulated sugar 70kg;

[0081] DHA oil 3.4kg (including DHA1.02kg);

[0082] L-ascorbic acid 0.24kg;

[0083] Pectin 1.2kg;

[0084] Gelatin 3kg;

[0085] Starch 3kg;

[0086] Lactic acid bacteria starter (mixed strains of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus casei) 0.3kg;

[0087] Milk balance.

[0088] Raw material standard

[0089] Milk: conform to GB6914 standard;

[0090] Starch: selected from National Starch Company, the model is PUREFLO;

[0091] Pectin: purchased from CPK, model YS-106-M;

[0092] Gelatin: purchased from Rossello Company, the model is LB-125;

[0093] DHA: purchased from DSM company, wherein the DHA content is 35%;

[0094] L-asco...

Embodiment 3

[0115] Embodiment 3, a kind of solidified yogurt containing DHA and Vc or its sodium salt and its preparation method

[0116] 1. Raw material formula (based on 1 ton)

[0117] White granulated sugar 75kg;

[0118] DHA oil 2kg (including DHA0.6kg);

[0119] L-sodium ascorbate 0.18kg;

[0120] Gelatin 2kg;

[0121] Starch 5kg;

[0122] Lactic acid bacteria starter (mixed strains: Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus)

[0123] 0.20kg;

[0124] Milk balance.

[0125] Raw material standard

[0126] Milk: conform to GB6914 standard;

[0127] Starch: selected from National Starch Company, the model is PUREFLO;

[0128] Gelatin: purchased from Rossello Company, the model is LB-125;

[0129] DHA: purchased from DSM company, wherein the DHA content is 35%;

[0130] L-sodium ascorbate: purchased from Zhengzhou Natural Chemical Products Co., Ltd.;

[0131] Lactic acid bacteria starter: purchased from Danisco, model MYE...

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Abstract

The invention relates to the processing field of milk products, in particular to acidophilus milk with added docosahexaenoic acid (DHA) and Vc or sodium salt thereof and a preparation method of the acidophilus milk. Based on 100 parts of raw materials by weight, the acidophilus milk with added DHA and Vc or sodium salt thereof comprises: 0.02-0.12 part of DHA, 0.12-0.024 part of Vc and 0.07-0.30 part of lactobacillus fermenting agent, wherein the ratio of DHA to Vc is equal to 0.83-10; the acidophilus milk comprises a stabilizing agent, and based on 100 parts of raw materials by weight, the stabilizing agent comprises 0.04-0.2 part of pectin, 0.1-1.5 part of starch and / or 0.01-0.5 part of gelatin. The product in the invention combines the nutrients of the DHA and Vc or the sodium salt thereof, and by utilizing a reasonable formula and the proper preparation method as well as the synergistic action of the DHA and Vc or the sodium salt thereof, the flavor damage caused by oxidization of the DHA to the product is reduced as much as possible, the condition that the Vc or the sodium salt thereof causes color change of the product is solved, and the prepared acidophilus milk has good flavor, taste and shelf life stability.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular, the invention relates to yoghurt added with DHA and Vc or sodium salt thereof and a preparation method thereof. Background technique [0002] DHA, the unsaturated fatty acid docosahexaenoic acid, has always been a major focus of children's nutrition. Professor Croft of the British Institute of Brain Nutrition and Professor Oyu Zhanmei, a famous Japanese nutritionist, first revealed the mystery of DHA. Their research results show that: DHA is one of the important substances for human brain development and growth. [0003] To maintain the normal functions of various tissues, the human body must ensure that there are sufficient fatty acids. If they are deficient, they can cause a series of symptoms, including growth retardation, abnormal skin scales, mental retardation, etc. Among various fatty acids, linoleic acid ω6 and α-linoleic acid ω3 cannot be synthesized by the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 侯海峰张海斌董彦军姜文杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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