Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Potato-sour milk tablets

A technology of potato and yogurt slices, applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of difficulty in promoting gastrointestinal motility, the cost of a lot of manpower and financial resources, and the decline in functionality.

Inactive Publication Date: 2016-07-20
TIANJIN BINYUAN SCI & TECH BUSINESS INCUBATOR CO LTD
View PDF2 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the fluidity of the material after concentrated fermentation is poor, and the forming and pressing effect is not good; on the other hand, due to the high-temperature spray drying of yogurt tablets, there are almost no viable bacteria in the finished product, which reduces its functionality, which not only makes it difficult to ensure the promotion The effect of gastrointestinal motility also requires a lot of manpower and financial resources

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Potato-sour milk tablets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] This embodiment provides a method for preparing potato yogurt slices. In terms of parts by weight of the potato yogurt slices, the raw material of the potato yogurt slices is composed of: 410 parts of skim milk powder; 20 parts of whey powder; 210 parts of whole potato powder; 10 parts of maltodextrin; 13 parts of fat powder; 0.15 parts of sugar; 0.20 parts of fruit powder, 0.05 parts of essence, and 0.5 parts of silicon dioxide.

[0013] The preparation method of this potato yoghurt sheet comprises the following steps:

[0014] 1. Fermentation: Dissolve skimmed milk powder in warm water at 22°C, filter and sterilize it, put it into a fermenter, mix with an appropriate amount of bacteria, and stir for 12 minutes, stop fermentation when the pH value is 4.2, and then stir for 5 minutes get fermented milk;

[0015] 2. Spray drying: heat the fermented milk to 65°C after homogenization, and keep it for 18 minutes for sterilization, then adjust the temperature of the feed l...

Embodiment 2

[0019] This embodiment provides a method for preparing potato yogurt slices. In terms of parts by weight of potato yogurt slices, the raw material composition of the potato yogurt slices is: 680 parts of skimmed milk powder; 32 parts of whey powder; 300 parts of whole potato powder; 5 parts of maltodextrin; 5 parts of isomaltooligosaccharide; 10 parts fat powder; 5 parts sugar; 2 parts fruit powder, 1 part essence, 0.5 parts silicon dioxide.

[0020] The preparation method of this potato yoghurt sheet comprises the following steps:

[0021] 5. Fermentation: Dissolve skimmed milk powder in warm water at 25°C, filter and sterilize it, put it into a fermenter, mix with an appropriate amount of bacteria, and stir for 10 minutes, stop fermentation when the pH value is 4.5, and then stir for 10 minutes get fermented milk;

[0022] 6. Spray drying: heat the fermented milk to 70°C after homogenization, and keep it for 20 minutes for sterilization, then adjust the temperature of the ...

Embodiment 3

[0026] This embodiment provides a method for preparing potato yogurt slices. In terms of parts by weight of potato yogurt slices, the raw material composition of the potato yogurt slices is: 750 parts of skim milk powder; 35 parts of whey powder; 300 parts of whole potato powder; 12 parts of maltodextrin; 15 parts of isomaltooligosaccharide; 10 parts of fat powder; 8 parts of sugar; 3 parts of fruit powder, 0.08 parts of essence, and 0.7 parts of silicon dioxide.

[0027] The preparation method of this potato yoghurt sheet comprises the following steps:

[0028] 9. Fermentation: Dissolve skimmed milk powder in warm water at 30°C, filter and sterilize it, put it into a fermenter, mix with an appropriate amount of bacteria, and stir for 15 minutes, stop fermentation when the pH value is 5.0, and then stir for 5 minutes get fermented milk;

[0029] 10. Spray drying: heat the fermented milk to 65°C after homogenization, and keep it for 20 minutes for sterilization, then adjust t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Diameteraaaaaaaaaa
Login to View More

Abstract

The invention innovatively discloses potato-sour milk tablets. The potato-sour milk tablets comprise the following ingredients: skimmed milk powder, whey powder, whole potato powder, maltodextrin, isomaltooligosaccharide, non-dairy cream, silicon dioxide and so on. Purpose of the invention is to produce instant sour milk tablets which are capable of promoting gastrointestinal motility functions. The potato-sour milk tablets have both the nutrients of the sour milk and the medicinal diet-therapy efficacies of the potatoes; thus, the potato-sour milk tablets have the effects of strengthening the stomach, removing stagnated food, reducing fat and keeping bowels open, and are good in tastes and flavors. Moreover, the potato-sour milk tablets are convenient to carry, and have relatively good market prospects and relatively high economic benefits.

Description

technical field [0001] The invention relates to a method for preparing yogurt slices, in particular to a potato yogurt slice, and belongs to the technical field of food preparation. Background technique [0002] The intestinal tract is the largest micro-ecological environment in the human body. Its normality or imbalance plays a decisive role in the health and longevity of the human body. A healthy work and rest time is one of the essential conditions to ensure intestinal health. Compared with work and rest time, eating habits are the most important influencing factors. But for modern people, especially office workers, the greater life pressure and work burden force them to fail to ensure regular work and rest time and develop healthy eating habits. Therefore, inventing a convenience food that is easy to carry and eat immediately to promote human intestinal peristalsis will meet the needs of consumers, and has a better market prospect and higher economic benefits. [0003]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/18A23C9/133
Inventor 卢建明
Owner TIANJIN BINYUAN SCI & TECH BUSINESS INCUBATOR CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com