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Yoghurt maintaining viable number of probiotics in shelf life and preparation method thereof

A technology for the number of viable bacteria and shelf life, applied in milk preparations, dairy products, applications, etc., to achieve the effect of reducing the amount of addition, benefiting the health of the body, and reducing the amount of sucrose addition

Inactive Publication Date: 2017-06-09
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the food fields that barley extract can be generally applied include: biscuits, cakes, bread, Chinese pastries, etc. The application in dairy products is due to its natural aroma and good solubility. For barley extract, it can maintain the shelf life of yogurt. The research on the stability of the viable count of probiotics and the function of sugar substitutes has not been reported

Method used

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  • Yoghurt maintaining viable number of probiotics in shelf life and preparation method thereof
  • Yoghurt maintaining viable number of probiotics in shelf life and preparation method thereof
  • Yoghurt maintaining viable number of probiotics in shelf life and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A yogurt that maintains a viable count during shelf life:

[0036] The raw material composition of this yoghurt comprises (by 1000Kg): milk: 930g, white granulated sugar: 30g, barley extract: 40g, bifidobacterium lactis: 1.0×10 6 cfu / g, Lactobacillus bulgaricus: 1.0×10 7 cfu / g, Streptococcus thermophilus: 1.0×10 7 cfu / g.

[0037] The making method of this yogurt comprises the following steps:

[0038] Step 1: Put barley extract and white granulated sugar into milk to make ingredients according to parts by weight. The temperature of the ingredients is 50°C-60°C, and after 20-30min of circulation, the ingredient milk is obtained;

[0039] Step 2: Homogenize the ingredient milk, the homogenization temperature is 60°C, the secondary pressure is 40bar, and the primary pressure is 180bar;

[0040] Step 3: Sterilize the homogenized ingredient milk at 95°C±5°C for 300s;

[0041] Step 4: Cool the sterilized ingredient milk to 42°C, add Bifidobacterium lactis, Streptococcus ...

Embodiment 2

[0044] A yogurt that maintains a viable count during shelf life:

[0045]The raw material composition of the yogurt includes (in 1000g): milk: 930g, white sugar: 40g, barley extract: 30g, Lactobacillus acidophilus: 1.0×10 8 cfu / g, Lactobacillus bulgaricus: 2.0×10 7 cfu / g, Streptococcus thermophilus: 1.0×10 7 cfu / g.

[0046] The making method of this yogurt comprises the following steps:

[0047] Step 1: Put barley extract and white granulated sugar into milk to make ingredients according to parts by weight. The temperature of the ingredients is 50°C-60°C, and after 20-30min of circulation, the ingredient milk is obtained;

[0048] Step 2: Homogenize the ingredient milk, the homogenization temperature is 60°C, the secondary pressure is 40bar, and the primary pressure is 180bar;

[0049] Step 3: Sterilize the homogenized ingredient milk at 95°C±5°C for 300s;

[0050] Step 4: Cool down the sterilized ingredient milk to 42°C, add Lactobacillus acidophilus, Streptococcus therm...

Embodiment 3

[0053] A yogurt that maintains a viable count during shelf life:

[0054] The raw material composition of this yogurt includes (in 1000g): milk: 930g, white granulated sugar: 50g, barley extract: 20g, bifidobacterium lactis: 1.2×10 6 cfu / g, Lactobacillus acidophilus: 1.5×10 8 cfu / g, Lactobacillus bulgaricus: 1.0×10 7 cfu / g, Streptococcus thermophilus: 1.0×10 7 cfu / g.

[0055] The making method of this yogurt comprises the following steps:

[0056] Step 1: Put barley extract and white granulated sugar into milk to make ingredients according to parts by weight. The temperature of the ingredients is 50°C-60°C, and after 20-30min of circulation, the ingredient milk is obtained;

[0057] Step 2: Homogenize the ingredient milk, the homogenization temperature is 60°C, the secondary pressure is 40bar, and the primary pressure is 180bar;

[0058] Step 3: Sterilize the homogenized ingredient milk at 95°C±5°C for 300s;

[0059] Step 4: Cool the sterilized ingredient milk to 42°C, a...

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Abstract

The present invention discloses yogurt maintaining viable number of probiotics in shelf life. The yogurt comprises barley extract. The barley extract consists of 80-90 wt% of extract obtained by enzymolysis of barley and 10-20 wt% of extract obtained by hydrolysis of the barley. The present invention also discloses a manufacture method of the yogurt maintaining the viable number of the probiotics in the shelf life. The mixture is obtained by mixing the extract obtained by enzymolysis of the barley and the extract obtained by the hydrolysis of the barley. The yogurt is significant in malt flavor, and the preparation method does not bring peculiar smell for the products and at the same time has the most obvious proliferation effects on the probiotics in the yogurt. The malt extract is added into the yogurt and the preparation method can maintain the stability of the viable number of the probiotics in the shelf life. At the same time, the malt extract can partially replace sugar, the preparation method reduces the addition amount of sucrose in the yogurt and the addition amount of the sucrose in the yogurt products, and the yogurt is conducive to body health.

Description

technical field [0001] The invention relates to yogurt and a preparation method thereof, in particular to yogurt capable of maintaining the number of viable bacteria in a shelf life and a preparation method thereof, belonging to the field of dairy product processing. Background technique [0002] As we all know, yogurt has good health effects, especially yogurt is added with various probiotics, and the effect of probiotics on promoting intestinal health has been deeply rooted in the hearts of the people. However, during the shelf life of the product, the viable count of probiotics tends to decrease, reducing the efficacy of yogurt. [0003] Barley is nutritious and rich in beta-glucans, flavonoids, and polyphenolic compounds. my country's barley is mainly used in the brewing industry and the feed industry, and only about 10% of the barley is used for food, and the utilization rate is very low. [0004] Barley extract is a product obtained from enzymatic hydrolysis of barle...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13A23C9/133
CPCA23C9/127A23C9/13A23C9/133
Inventor 杨梅张丽媛谷宝玉李浩潘洪宝张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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