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A kind of yoghurt and preparation method thereof

A technology of yogurt and lactic acid bacteria powder, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of inconvenient storage and carrying of yogurt, single nutritional components, etc., and achieve the prevention and treatment of osteoporosis, rich nutrition, and easy control Effect

Active Publication Date: 2017-12-08
QINGDAO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a yoghurt and its preparation method, which solves the problems of inconvenient storage and carrying of yoghurt and single nutritional components

Method used

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  • A kind of yoghurt and preparation method thereof
  • A kind of yoghurt and preparation method thereof
  • A kind of yoghurt and preparation method thereof

Examples

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preparation example Construction

[0034] See attached figure 1 , a kind of preparation method of yogurt, comprises the following steps: 1) the preparation of starch liquid: add water in starch, mix uniformly, make the starch liquid that weight concentration is 5-15%; 2) the preparation of fruit and vegetable slurry: in step 1) Add maltodextrin and 6-8 parts by weight sweetener to the obtained starch liquid, stir evenly, heat at 80-90°C for 5-10min, then add fruit and vegetable pulp, and heat at 85-95°C , heated for 1-5min, cooled to 30-50°C to make fruit and vegetable slurry; 3) saccharification of sweetener: add water to the remaining sweetener, the weight of water is 2-3 times the weight of sweetener, Stir and saccharify at 45-60°C to make an aqueous sugar solution; 4) Preparation of emulsion: add water to the milk powder, the weight of the water is 4-7 times the weight of the milk powder, and stir at 40-50°C 5) Preparation of fermented liquid: add the aqueous sugar solution obtained in step 3) to the emuls...

Embodiment 1

[0041] Prepare yogurt as follows:

[0042] 1) Preparation of starch liquid: take 4 parts by weight of potato starch, add water to the starch, mix evenly, and make a starch liquid with a mass concentration of 10%;

[0043] 2) Preparation of fruit and vegetable slurry: In the starch liquid obtained in step 1), 4 parts by weight of maltodextrin and 4 parts by weight of xylitol are stirred evenly, heated at 80° C. for 10 minutes, and then 20 parts by weight of Mango pulp, heated at 85°C for 5 minutes, and cooled to 50°C to make mango pulp;

[0044] 3) Saccharification of aspartame: take 10 parts by weight of aspartame, add water to the mixture, the weight of water is 3 times of the weight of aspartame, stir and saccharify at 45°C to make aspartame sweet water solution;

[0045] 4) Preparation of emulsion: get 30 parts by weight of milk powder, the milk powder is a mixture of whole milk powder and skimmed milk powder, add water in the milk powder, the weight of water is 7 times o...

Embodiment 2

[0050] 1. Prepare apple pulp by following steps:

[0051] a) Soaking: Wash the apples, peel and core them, and soak them in the soaking solution for 50-70 minutes. The mass ratio of the soaking solution to the apples is 2:1-10:1. The soaking solution consists of vitamin C, citric acid, salt and water. Composition, the mass concentration of vitamin C in soaking liquid is 0.2%, the mass concentration of citric acid is 0.2%, the mass concentration of salt is 0.5%;

[0052] b) blanching, using the soaking solution obtained in step a) as a blanching solution, and blanching the apples obtained in step a) in the blanching solution. When blanching, the temperature of the blanching solution is 98°C, and the blanching time is 40s. The mass ratio of blanching liquid to apples is at least 20:1;

[0053] c) Cooling, cooling the apples obtained in step b) to below 20°C, and performing pulping to obtain apple pulp; the obtained apple pulp is also subjected to a probiotic fermentation step, ...

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Abstract

The invention provides a yogurt and a preparation method thereof, relates to the technical field of yogurt, and is used to solve the problems of inconvenient storage and carrying of the existing yogurt, and single nutritional components; the yogurt includes the following raw materials in parts by weight: milk powder 30‑50 14-28 parts of sweetener, 0.2-0.5 parts of lactic acid bacteria powder, 20-30 parts of fruit and vegetable pulp, 3-5 parts of maltodextrin, 1-4 parts of starch and 4-6 parts of collagen peptide powder, prepared by solution , mixed, fermented, homogenized and freeze-dried; the invention is a round or heart-shaped dry yogurt in solid form, which is easy to store and carry, has a long shelf life, and has a high content of lactic acid bacteria, which helps to restore human intestinal bacteria It is rich in dietary fiber, cleans the intestines, promotes digestion and absorption, and at the same time, timely replenishes the collagen peptides lost by the human body, which helps prevent and treat osteoporosis, and is sugar-free, especially Suitable for middle-aged and elderly people with diabetes.

Description

technical field [0001] The invention relates to the technical field of yogurt, in particular to yogurt and a preparation method thereof. Background technique [0002] With the improvement of living standards, people no longer worry about food and clothing. However, the requirements for food are getting higher and higher, and people are paying more and more attention to food safety, health and nutrition. As one of the nutritious products, yogurt has a good taste and is deeply loved by people. [0003] The existing production process of yogurt is as follows: fresh milk or milk powder is fermented at 40-45°C through batching, standardization, sterilization, cooling, refrigerated at 2-6°C, aged, and inspected before leaving the factory; this yogurt is all liquid , its lactic acid bacteria are easily inactivated, and those that need cold chain transportation and sales have a short shelf life and are inconvenient for people to eat; moreover, cold yogurt is not suitable for people...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133A23C9/13
Inventor 王春波韩彦弢谢靖李德金陈雪红夏蕴秋
Owner QINGDAO UNIV
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