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Nutritional yoghurt with egg ingredients

A technology of yogurt and nutrition, which is applied in the field of yogurt products and its preparation, and can solve problems such as insufficient nutrition and balance

Active Publication Date: 2012-07-18
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The problem to be solved by the present invention is to solve the defect of insufficient nutritional balance in dairy products added with cereals, nuts and fruits in the prior art, and provide a nutritional yogurt that can maintain a balanced nutritional diet, facilitate digestion, and can replace food, especially breakfast food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The strains are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in a ratio of 3:3:2:2, and the stabilizer consists of 0.3kg of pectin, 0.2kg of gelatin and 1.5kg of modified starch. Cereal grains consist of grains of malt, barley and oats. Nut grains consist of grains of peanuts, hazelnuts and walnuts. The fruit and vegetable pellets consist of coconut fruit pieces. The particle size is processed into spherical particles with a particle diameter of 18mm.

[0061] (1) After mixing 10kg of cream and 10kg of egg liquid evenly, add it to 400kg of fresh milk at 40°C. Mix 30kg of sucrose, 2kg of stabilizer, 1kg of inulin, and 10kg of concentrated whey protein, dissolve and stir in 400kg of 55°C fresh milk for 10 minutes, and set aside.

[0062] (2) Mix the above feed liquids, pour into the remaining 100kg of fresh milk, and mix.

[0063] (3) Homogenize the material at 20mPa / 70°C, and sterilize at 95°C for 300...

Embodiment 2

[0069] The strain is composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in a ratio of 3:4:2:1. The stabilizer consists of 2.5kg of guar gum, 1.5kg of carrageenan, and sodium alginate 1kg composition. Cereal grains consist of oat grains. Nut grains consist of hazelnut grains. Fruit and vegetable pellets consist of pellets from apples and bananas. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0070] (1) After mixing 15kg of cream and 50kg of egg liquid evenly, add it to 300kg of 45°C reconstituted milk. Mix 50kg of sucrose, 5kg of stabilizer, 3kg of inulin, and 20kg of concentrated whey protein, dissolve with 400kg of 65°C reconstituted milk and stir for 10 minutes, and set aside.

[0071] (2) Mix the above feed liquids, pour into the remaining 100kg of reconstituted milk, and mix.

[0072] (3) Homogenize the material at 22mPa / 67°C, and steril...

Embodiment 3

[0078] The bacteria are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus at 4:4:1:1, and the stabilizer is composed of 0.8kg of pectin, 0.5kg of gelatin and 3.7kg of modified starch. Cereal grains consist of grains of black rice, corn, glutinous rice, brown rice and barley. The nut granules consist of almond and pistachio granules. Fruit and vegetable pellets consist of pellets from bananas, oranges, pineapples, grapes, and papayas. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0079] using recovery milk, 72 O Alcohol protein stable, acidity ≤ 18 O T, normal boiling; detection of fat, protein, non-fat milk solids and antibiotic residues; milk temperature ≤ 4°C; the raw milk standardization steps are: milk temperature (40-45°C) and cycle time (10 minutes), after standardization Milk protein content and non-fat milk solids meet the requiremen...

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PUM

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Abstract

The invention provides nutritional yoghurt with egg ingredients. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein, single cream, egg liquid and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of fruits and vegetables, grains and nuts. According to the yoghurt provided by the invention, the egg liquid is added, meanwhile, the single cream is added, the egg liquid and the single cream are matched and mixed, the nutrition ingredients of the eggs can be increased, and in addition, the fat and cream flavor in the single cream can be added and obviously shown, so the obtained yoghurt has rich fat and cream flavor. The nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the nutritional yoghurt is conducive to digestion. The nutritional yoghurt belongs to good yoghurt meal replacing food.

Description

technical field [0001] The invention relates to a yogurt product and a preparation method thereof, more specifically, the invention relates to a nutritional yogurt containing egg components and a preparation method thereof. Background technique [0002] The economic crisis has triggered people's awareness of saving money. In addition to the decline in the consumption of luxury goods, consumers will also reduce their spending on intangible services such as travel and leisure. People's consumption of certain luxury goods may not disappear, but shift to inferior luxury goods. Yogurt has a thick taste and rich flavor, which is suitable for matching with a variety of dessert ingredients. Compared with traditional high-sugar and high-fat desserts, yogurt can also bring delicious enjoyment without any burden on health. It is loved by people who pay attention to health. More and more people, especially women, have taken yogurt as a daily dessert. . [0003] The economic crisis ha...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 许娜王安平孙健刘爱萍生庆海
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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