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Healthcare solid-state dairy product and preparation method thereof

A dairy product, solid state technology, applied in the direction of dairy products, bacteria used in food preparation, milk preparations, etc., can solve the problems of inability to ensure stable quality, reduce milk tonic function, inactivation of flora, etc., and achieve flexible eating methods. , protects the liver, facilitates absorption

Inactive Publication Date: 2017-10-24
邵长涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are more and more yogurt drinks with milk as raw material, but most of them are ordinary yogurt or various fruity yogurts, which have relatively simple nutritional components, and contain more fat and yogurt added separately to ensure texture and taste. Additives, these directly reduce the tonic function of milk to the human body, and long-term consumption will cause additional burdens on the digestive metabolism and endocrine system of the human body, so it is difficult to be accepted by people who pay attention to health care; on the other hand, the current lactic acid bacteria Beverages have relatively high requirements for low-temperature storage, and a little carelessness can easily cause the bacteria in them to lose their activity, which cannot guarantee the stability of their own quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The ratio of raw materials used in this example is: 8 parts of pure milk, 6 parts of chickpeas, 1 part of trehalose, 1 part of fructooligosaccharide, 1 part of lactic acid bacteria, 0.5 part of hawthorn, 0.5 part of wolfberry, 0.5 part of Poria cocos superfine powder, 2 parts of superfine powder of Hericium erinaceus, 18 parts of distilled water, lactic acid bacteria mixed with plant lactic acid bacteria and bifidobacteria at a mass ratio of 2:1.

[0030] The preparation process is as follows:

[0031] (1) Select chickpeas with full grains and wash them, boil them in 80°C distilled water for 30 minutes, take them out after ripening and drain them, peel them and cool to room temperature, add fructooligosaccharides, and add distilled water for grinding; take fresh hawthorn 1. Wash wolfberries and blanch them in distilled water at 80°C for 3 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0032] (2) Superfinely pulverize the Pori...

Embodiment 2

[0038] The ratio of raw materials used in this example is: 12 parts of pure milk, 10 parts of chickpea, 2 parts of trehalose, 2 parts of fructooligosaccharide, 2 parts of lactic acid bacteria, 1.0 part of hawthorn, 1.0 part of Chinese wolfberry, 1.0 part of Poria cocos superfine powder, 4 parts of superfine powder of Hericium erinaceus, 30 parts of distilled water, and lactic acid bacteria mixed with plant lactic acid bacteria and Lactobacillus bulgaricus at a mass ratio of 2:1.

[0039] The preparation process is as follows:

[0040] (1) Select chickpeas with full grains, wash them, boil them in distilled water at 100°C for 30 minutes, take them out after ripening and drain them, peel them and cool them to room temperature, add fructooligosaccharides and distilled water for grinding; take fresh hawthorn 1. Wash wolfberries and blanch them in distilled water at 80°C for 8 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0041] (2) Sup...

Embodiment 3

[0047] The ratio of raw materials used in this example is: 10 parts of pure milk, 10 parts of chickpea, 2 parts of trehalose, 2 parts of fructooligosaccharide, 2 parts of lactic acid bacteria, 0.5 part of hawthorn, 0.5 part of wolfberry, 1.0 part of Poria superfine powder, 4 parts of superfine powder of Hericium erinaceus, 30 parts of distilled water, and lactic acid bacteria are formed by mixing plant lactic acid bacteria and Lactobacillus casei in a mass ratio of 2:1.

[0048] The preparation process is as follows:

[0049] (1) Select chickpeas with full grains and wash them, boil them in 80°C distilled water for 30 minutes, take them out after ripening and drain them, peel them and cool to room temperature, add fructooligosaccharides, and add distilled water for grinding; take fresh hawthorn 1. Wash the wolfberries and blanch them in distilled water at 80°C for 5 minutes, remove and drain, cool to room temperature, and then mix and squeeze the juice;

[0050] (2) Superfine...

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Abstract

The invention discloses a preparation method of a healthcare solid-state dairy product. Chickpea milk, hawthorn fruit and fructus lycii mixed juice, poria cocos superfine powder and hericium erinaceus superfine powder are added to pure milk to form a dairy product mixture, trehalose is added to the mixture, and stirring for congelation is performed after homogenization and pasteuring fermentation. The method adopts a simple production process, has the low equipment requirement and is low in cost and suitable for industrial repetitive production; raw materials are basically treated at the lower temperature, and thus, nutrients and mellow tastes are reserved; superfine crushing treatment ensures good water solubility and dispersity of the product, and absorption is better facilitated. The dairy product contains multiple medicinal and edible components while containing no additives and colloid, effects of chemical substances on functions of metabolic systems such as liver and kidney of the human body can be avoided, fructo-oligosaccharide can stabilize blood glucose and promote absorption of microelements, and the drink tastes excellent in combination of multiple beneficial aids.

Description

technical field [0001] The invention relates to a preparation method of a health-care solid milk product, belonging to the field of food production. Background technique [0002] At present, there are more and more yogurt drinks using milk as raw material, but most of them are ordinary yogurt or various fruity yogurts, which have relatively simple nutritional components, and contain more fat and yogurt added separately to ensure texture and taste. Additives, these directly reduce the tonic function of milk to the human body, and long-term consumption will cause additional burdens on the digestive metabolism and endocrine system of the human body, so it is difficult to be accepted by people who pay attention to health care; on the other hand, the current lactic acid bacteria Beverages have relatively high requirements for low-temperature storage, and a little carelessness can easily cause the bacteria in them to lose their activity, and the stable quality of beverages cannot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307A23C9/1315A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/51
Inventor 邵长涛
Owner 邵长涛
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