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Probiotics cereal yogurt and preparation method thereof

A technology of probiotics and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., to achieve unique flavor, enhanced consistency and stability, and stable solidified form

Inactive Publication Date: 2016-09-07
SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report of probiotic cereal yogurt that ferments grains and other auxiliary materials and adds them to yogurt for fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] Embodiment 1: a kind of preparation method of disposable fermented probiotic cereal yogurt, comprises the following steps:

[0070] (1) Pretreatment of excipients:

[0071] (1-1) Making highland barley puffed pulp: Spray the dry highland barley with water to remove surface moisture, so that the moisture content of highland barley is 20%, puff the highland barley with a moisture content of 20%, and crush it into a particle size of 100-200 mesh after puffing Highland barley puffed powder, according to the weight ratio, highland barley puffed powder: deionized water = 1:10, add deionized water, pass through a colloid mill, and sterilize to make highland barley puffed pulp;

[0072] (1-2) Preparation of white fungus pulp: wash and soak the dried white fungus, according to the weight ratio, white fungus: water = 1:20, add water, boil for 60-120 minutes, pass through a colloid mill, and obtain white fungus pulp.

[0073] (2) Milk sterilization: Purify, standardize and steril...

Embodiment 2

[0082] Embodiment 2: a kind of preparation method of tertiary fermented probiotics cereal yogurt, comprises the following steps:

[0083] (1) Pretreatment of excipients:

[0084] (1-1) Making highland barley pulp: Spray the dry highland barley with water, remove the surface water, make the highland barley moisture content 20%, puff the highland barley with a moisture content of 20%, and crush it into highland barley with a particle size of 100-200 mesh after puffing Puffed powder, according to the weight ratio, highland barley puffed powder: deionized water = 1:10, add deionized water, pass through a colloid mill, and sterilize to make highland barley puffed pulp;

[0085] (1-2) Preparation of white fungus paste: wash and soak the dried white fungus, according to the weight ratio, white fungus: water = 1:20, add water, cook for 60-120 minutes, pass through a colloid mill, and sterilize to make white fungus paste.

[0086] (2) The first milk fermentation: Purify, standardize, ...

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Abstract

The invention relates to a probiotics cereal yogurt and a preparation method thereof. The yogurt is composed of the following components by weight: 600-800 parts of cow's milk, 60.0-240.0 parts of tremella pulp, 20.0-80.0 parts of barley puffed powder, 5.0-20.0 parts of honey, 3.0-8.0 parts of whey protein powder and 0.2-0.8 part of composite bacteria. The preparation method of the yogurt is as follows: pretreating the cow's milk, inoculating lactobacillus, fermenting, mixing the barley puffed slurry with tremella slurry, inoculating probiotics, fermenting, adding the mixture to the fermented milk, mixing well and fermenting again; or mixing the pretreated main ingredients and accessories, inoculating lactobacillus and probiotics, and conducting mixed fermentation. The prepared probiotics cereal yogurt has unique flavor, smooth delicate taste, contains dietary fiber, tremella polysaccharide and microelement selenium, and has the health effects of relieving constipation and preventing and resisting cancer.

Description

Technical field: [0001] The invention belongs to the technology of preparing yoghurt with milk, in particular to yoghurt containing fermented highland barley grains and a preparation method thereof. technical background [0002] Cereal milk has the characteristics of high dietary fiber content. Highland barley, or naked barley, is the dominant and characteristic crop with the largest planting area in the plateau area. Highland barley grains are rich in nutrients, rich in various vitamins and mineral elements needed by the human body. Its protein content is between 8-18%, with an average of about 12%, and its crude fat content is about 2%. Physiological functional ingredients such as sugar, tocopherol and dietary fiber. Milk is one of the favorite foods in people's daily life. It is rich in nutrition and easy to digest and absorb. It is called "the closest to perfect food". If highland barley grains and milk are mixed and developed into highland barley grain yogurt, it can...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/1315A23C9/137A23V2400/123A23V2400/113A23V2400/51A23V2400/249
Inventor 唐善虎王柳
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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