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Solidification type red yeast rice yoghourt and preparation process thereof

A preparation process and coagulation type technology, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of precipitation of red yeast rice, difficult to eat, easy layering of yogurt, etc., and achieve smooth taste, harmonious aroma and uniform color. Effect

Inactive Publication Date: 2014-06-04
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the deficiencies in the existing technology that red koji yogurt is easy to produce red koji precipitation and the yogurt is easy to stratify and difficult to enter, the invention provides a kind of solidified red koji yogurt and its preparation process. The process grinds red koji rice Powder, ultrasonic, suction filtration and other pre-treatments overcome the deficiencies in the existing preparation process, making the prepared product uniform in color, smooth in taste and harmonious in aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 : A kind of preparation method of coagulated red yeast yoghurt

[0028] The yogurt is mixed with 12% whole milk powder, 8% sucrose, 0.2% compound stabilizer, and 5% red yeast rice flour extract, and mixed according to 5.0×10 7 The inoculation amount of CFU / mL was inoculated with a direct-injection yogurt starter and fermented at 42°C for 5 hours.

[0029] Wherein the red yeast rice flour extraction liquid refers to that firstly the selected commercially available red yeast rice is ground through a grinder and passed through an 80-mesh sieve to obtain the red yeast rice flour; then it is mixed with water at a mass concentration of 5%, Sonicate in an ultrasonic device for 20 minutes, fully leaching at room temperature for 2 hours, stirring continuously during the whole process, and suction-filtering the obtained solution to obtain the red yeast rice filtrate.

[0030] The direct-throwing yogurt starter includes Streptococcus thermophilus and Lactobacillus bulg...

Embodiment 2

[0036] Example 2 : A kind of coagulated red yeast yoghurt and its preparation process

[0037] The yogurt is mixed with 11% whole milk powder, 7% sucrose, 0.1% compound stabilizer, and 4% red yeast rice flour extract, and mixed according to 4.0×10 7 The inoculation amount of CFU / mL was inoculated with a direct-injection yogurt starter and fermented at 42°C for 5 hours.

[0038] Wherein: red yeast rice flour extract, yogurt starter are the same as in Example 1.

[0039] The preparation technology of this coagulated type red koji yoghurt is general embodiment 1.

Embodiment 3

[0040] Example 3 A kind of solidified red yeast yoghurt and its preparation process

[0041] The yogurt is mixed with 12% whole milk powder, 8% sucrose, 0.3% compound stabilizer, and 3% red yeast rice flour extract, and mixed according to 8.0×10 7 The inoculation amount of CFU / mL was inoculated with a direct-injection yogurt starter and fermented at 42°C for 5 hours.

[0042] Wherein: red yeast rice flour extract, yogurt starter are the same as in Example 1.

[0043] The preparation technology of this coagulated type red koji yoghurt is general embodiment 1.

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PUM

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Abstract

The invention relates to solidification-type red yeast rice yoghourt and a preparation process thereof. The yoghourt is prepared by carrying out ricing, hydrating, ultrasound and suction filtration treatment on commercially available edible red yeast rice, adding whole milk powder with the concentration of 10-12%, saccharose with the concentration of 6-8% and compound stabilizer with the concentration of 0.1-0.3% into filter liquor, inoculating directed vat set yogurt starter according to the inoculum size of 1.0*107-9.9*107CFU / mL (colony-forming unit / mL), and fermenting for 4-6h at the temperature of 40-43 DEG C. The solidification-type red yeast rice yoghourt is uniform in color and luster, unique in taste, cheap in raw material, simple in formula and preparation process and suitable for market promotion.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a solidified monascus yoghurt and a preparation process thereof. Background technique [0002] Yogurt is an acidic curd drink made from whole milk or skimmed milk fermented by lactic acid bacteria or other probiotics. It has a long history. Compared with ordinary milk, yogurt has low fat content, high calcium content, and is also rich in various vitamins, phosphorus, potassium and other trace elements, which are of great benefit to the human body. The lactic acid bacteria in yogurt are beneficial bacteria for human beings, which can stimulate the secretion of gastric juice, help digestion, improve appetite and gastrointestinal function, and at the same time effectively prevent human intestinal infection, promote the absorption of vitamin D, calcium and iron and other trace elements, Lower blood cholesterol levels and prevent cardiovascular disease. At the same ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 倪莉肖昌贵
Owner FUZHOU UNIV
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