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Cereal yoghurt and preparation method thereof

A technology of yogurt and cereals, applied in the direction of milk preparations, dairy products, applications, etc.

Inactive Publication Date: 2011-11-30
DSM IP ASSETS BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few processed foods with brown rice or black rice as raw materials on the market, and there are few research reports on the processing of brown rice and / or black rice into fermented dairy products

Method used

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  • Cereal yoghurt and preparation method thereof
  • Cereal yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0077] Homemade brown rice flour 75g, homemade black rice flour 75g, skimmed milk powder 10g, whey protein concentrate 10g, sugar 60g, fresh milk 560g, water 210g, mix all the above materials evenly, add amylase (the specific model is Validase BAA 1500L, from DSM Food Specialties B.V., Alexander Fleminglaan 1, 2613AX Delft, The Netherlands, the enzyme activity is 1500000MWU / g) 0.3g, and kept at 45-65 ° C for 30-60 minutes to stir and hydrolyze until the reducing sugar equivalent value of the mixture reaches more than 20, and then Heat the material to 65-70°C, homogenize at 200-220Bar; sterilize at 95°C for 5 minutes, cool to 43°C, add lactic acid bacteria starter (use direct injection type lactic acid bacteria starter, the model is DELVO-YOG SVV31DSL, from DSM FoodSpecialties B.V., Alexander Fleminglaan 1, 2613AX Delft, The Netherlands, which consists of Streptococcus thermophilus and Lactobacillus bulgaricus) 0.002-0.004U, mixed evenly, filled into packaging containers, and fe...

example 2

[0079] According to the mode of example 1, the difference is that the brown rice flour and black rice flour used are 200 mesh superfine powder purchased from Suntech Foods. The sensory evaluation results of the final product are shown in Table 1.

example 3

[0081] According to the mode of Example 1, the difference is that the lactic acid bacteria starter model used is DELVO-YOG MY1821DSL (derived from DSM Food Specialties B.V., Alexander Fleminglaan 1, 2613AX Delft, The Netherlands, which consists of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei). The sensory evaluation results of the final product are shown in Table 1.

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Abstract

The invention relates to a cereal yoghurt and a preparation method thereof. The present invention uses various coarse grain powders as raw materials, undergoes amylase hydrolysis process to make hydrolyzed grain slurry and then mixes them with fresh milk or milk powder, or mixes various coarse grain powders etc. with fresh milk or milk powder and then adds amylase Hydrolyzed and then fermented by lactic acid bacteria to produce a unique flavor of coarse grain yogurt, and the content of coarse grains in the final product can reach 1-40%. The invention belongs to a new type of dairy product, which not only has a unique taste, but also contains milk High-quality protein, also contains sufficient carbohydrates and a variety of micronutrients, can be used as a good meal replacement food or dessert.

Description

technical field [0001] The invention relates to the field of food production. Specifically, the present invention relates to yogurt and a method for making the same. More specifically, the present invention provides a yoghurt added with enzyme-treated grains. More specifically, the present invention provides a yoghurt added with enzyme-treated coarse grains. The invention also provides a method for preparing yogurt containing enzymatically hydrolyzed coarse grains. Background technique [0002] Yogurt, also called yogurt, is a dairy product made from cow's milk or reconstituted milk as the main raw material, after sterilization, fermentation, stirring or no stirring, and with or without adding other ingredients. The main raw material of yogurt can also be goat's milk or reconstituted milk. The usual preparation method includes: raw milk inspection, batching, homogenization, sterilization, fermentation, and finished product. Yogurt is rich in nutrients. In addition to th...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/1203
Inventor 徐雅琴郝常明王贵芳赵少华
Owner DSM IP ASSETS BV
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