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Brown nutritional type yogurt and preparation method thereof

A nutritional, yogurt technology, applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc., can solve the problems of amino acid loss, insufficient protection of probiotics, quality discount, etc., to promote the proliferation of bifidobacteria , The effect of inhibiting the growth of harmful bacteria and avoiding the loss of amino acids

Inactive Publication Date: 2017-10-20
ANHUI XIQIANG DAIRY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the Maillard reaction type yoghurt reported in the prior art, due to the reaction characteristics of Maillard itself, the loss of amino acids is relatively large, especially the loss of amino acids that cannot be synthesized by the human body itself or are insufficiently synthesized. The most obvious The loss of lysine is relatively serious, and the nutrition can not meet the needs of people's body
In addition, the Maillard reaction type yogurt that has been reported does not protect probiotics enough. As we all know, according to the characteristics of yogurt itself, the longer the delivery time, the lower the number of probiotics, and its quality will be greatly reduced accordingly. Therefore, the Maillard reaction yogurt currently on the market is not enough to protect the health needs of consumers, and positive improvements are still needed.

Method used

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  • Brown nutritional type yogurt and preparation method thereof
  • Brown nutritional type yogurt and preparation method thereof
  • Brown nutritional type yogurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043]The brown nutritional yogurt of the present embodiment is prepared by the Maillard reaction; the raw materials of the Maillard reaction include the following components in parts by weight:

[0044] Raw milk 85 parts, trehalose 0.01 part, reducing sugar 0.01 part, probiotic 0.1 part, prebiotic 0.05 part and seafood powder 0.01 part.

[0045] The water activity of raw milk was 0.72. The raw milk is a mixture selected from cow's milk and goat's milk, and the volume of goat's milk is greater than that of cow's milk in terms of volume ratio. The purity of trehalose is above 99%;

[0046] The reducing sugar is selected from maltose; the prebiotic is xylooligosaccharide, which is extracted from corn;

[0047] The probiotics are selected from Streptococcus thermophilus. The particle size of the seafood powder is 2000 mesh.

[0048] The preparation method of brown nutritional yoghurt comprises the following steps:

[0049] 1) 85 parts by weight of raw milk, 0.001 parts of tr...

Embodiment 2

[0057] The brown nutritional yoghurt of the present embodiment is prepared by the Maillard reaction; the raw materials of the Maillard reaction include the following components in parts by weight:

[0058] 95 parts of raw milk, 0.7 parts of trehalose, 5 parts of reducing sugar, 1 part of probiotics, 1 part of prebiotics and 0.5 parts of seafood powder.

[0059] The water activity of raw milk is 0.88.

[0060] The raw milk is a mixture selected from cow's milk and goat's milk, and the volume of the goat's milk is larger than that of cow's milk in terms of volume ratio.

[0061] The purity of trehalose is more than 99%; the reducing sugar is xylose; the prebiotic is xylooligosaccharide, and the xylooligosaccharide is extracted from soybean;

[0062] The probiotic is Bulgaricus bulgaricus. The particle size of seafood powder is 2500 mesh.

[0063] The preparation method of brown nutritional yoghurt comprises the following steps:

[0064] 1) 95 parts by weight of raw milk, 0.0...

Embodiment 3

[0072] The brown nutritional yoghurt of the present embodiment is prepared by the Maillard reaction; the raw materials of the Maillard reaction include the following components in parts by weight:

[0073] 90 parts of raw milk, 0.05 parts of trehalose, 1 part of reducing sugar, 0.2 parts of probiotics, 0.07 parts of prebiotics and 0.2 parts of seafood powder.

[0074] The water activity of raw milk is 0.75.

[0075] The raw milk is a mixture selected from cow's milk and goat's milk, and the volume of the goat's milk is larger than that of cow's milk in terms of volume ratio.

[0076] The purity of trehalose is more than 99%; the reducing sugar is a mixture selected from maltose and xylose; the prebiotic is xylooligosaccharide, which is extracted from corn and soybean; the prebiotic Bacteria Lactobacillus casei. The particle size of seafood powder is 3000 mesh. The probiotics are bifidobacteria.

[0077] The preparation method of brown nutritional yoghurt comprises the foll...

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Abstract

The invention discloses brown nutritional type yogurt and a preparation method thereof. The yogurt is prepared by carrying out Maillard reaction; raw materials adopted in the Maillard reaction comprises the following components in parts by weight: 85 to 95 parts of raw milk, 0.01 to 0.7 part of trehalose, 0.01 to 5 parts of reducing sugar, 0.1 to 1 part of probiotics, 0.05 to 1 part of prebiotics and 0.01 to 0.5 part of seafood powder. According to the brown nutritional type yogurt disclosed by the invention, less nutritional loss caused by the Maillard reaction can be avoided, a large quantity of probiotics are provided, so that a requirement on the quality of the yogurt for consumers can be effectively met. The invention also discloses a preparation method of the brown nutritional type yogurt, and a preparation technology of the brown nutritional type yogurt is suitable for industrial production and can ensure excellent quality.

Description

technical field [0001] The invention relates to a brown nutritional yoghurt and a preparation method thereof. Background technique [0002] The Maillard reaction, also known as the carbonyl ammonia reaction, refers to the reaction in which a compound containing an amino group and a compound containing a carbonyl group are condensed and polymerized to form melanoidin. This reaction was first discovered by French chemist Maillard in 1912 when glycine and glucose were mixed and heated together, so it is called Maillard reaction. Since the product is brown, it is also called browning reaction. At present, in the Maillard reaction type yoghurt reported in the prior art, due to the reaction characteristics of Maillard itself, the loss of amino acids is relatively large, especially the loss of amino acids that cannot be synthesized by the human body itself or are insufficiently synthesized. The most obvious It is the loss of lysine that is more serious, and it cannot meet the nee...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C7/04
CPCA23C7/04A23C9/13A23C9/1307A23V2400/125A23V2400/123A23V2400/249A23V2400/51
Inventor 王昌岭赵德英李琦赵杰陈朝华赵绪超宋爱武郭冰李玉芹
Owner ANHUI XIQIANG DAIRY GROUP
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