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Isaria cicadae miquel yoghourt and making method thereof

A technology of cicadae and yogurt, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of complicated process and inability to retain the nutritional content of Cordyceps, and achieve simple process, thick and delicate taste, and economical cost effect

Pending Publication Date: 2018-05-25
浙江泛亚保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method needs to extract Cordyceps, not only the process is complicated, but also cannot retain all the nutrients of Cordyceps

Method used

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  • Isaria cicadae miquel yoghourt and making method thereof
  • Isaria cicadae miquel yoghourt and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of cicadae yoghurt, in 10kg yoghurt base, add cicadae micropowder 0.03kg; Wherein, the raw material composition of yoghurt base comprises:

[0030] Fresh milk 8.727kg, white sugar 0.85kg, cream 0.12kg, whey protein 0.1kg, hydroxypropyl starch 0.15kg, gelatin 0.03kg, agar 0.005kg, CMC 0.018kg;

[0031] Preparation:

[0032] In step a, heat the fresh milk to 40°C, add white sugar, cream, and whey protein, and stir evenly;

[0033] Step b, pre-mix hydroxypropyl starch, gelatin, agar, and CMC, continue to heat the mixture obtained in step a to 60°C, add stabilizer premix, stir and homogenize for 1min; continue stirring and heating to 95°C , kept at constant temperature for 5 minutes;

[0034] Step c, cooling the feed liquid obtained in step b to 42°C, adding fermentation strains, and fermenting at constant temperature for 7 hours;

[0035] Step d, adding cicadae micropowder into the fermented yoghurt liquid, and fully stirring to obtain the cicadae yoghurt.

Embodiment 2

[0037] A cicadae yogurt, based on 10kg of yogurt base, 0.02kg of cicadae micropowder is added; wherein, the raw material composition and preparation method of the yogurt base are the same as in Example 1.

Embodiment 3

[0039] A cicadae yoghurt, based on 10kg of yogurt base, 0.01kg of cicadae micropowder is added; wherein, the raw material composition and preparation method of the yoghurt base are the same as in Example 1.

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Abstract

The invention provides isaria cicadae miquel yoghourt. The yoghourt is prepared from fresh milk as the raw material, and through fermentation, a yoghourt base material is obtained, wherein the addition amount of the isaria cicadae miquel is 0.1-0.3% of that of the yoghourt base material. The yoghourt is prepared from the isaria cicadae miquel as the raw material, the isaria cicadae miquel does notneed to be extracted, and after being crushed, the isaria cicadae miquel can be directly mixed with the yoghourt base material, so that the isaria cicadae miquel yoghourt is rich in nutrition, thickin mouth feel, fine and smooth, moderate in sour and sweet degrees, and delicious. The isaria cicadae miquel is good in flavor.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a cicadae yogurt and a preparation method thereof, belonging to the field of dairy product processing. Background technique [0002] Yogurt is made from fermented milk. It has a sweet and sour taste and is rich in nutrition. It is very popular among people. Known as "the food of the 21st century", yogurt is a "nutrient with unique functions" that can regulate the balance of microorganisms in the body. Compared with fresh milk, yogurt not only has all the signature nutrients of fresh milk, but also can make protein form fine milk lumps, and the calcium lactate formed by the combination of lactic acid and calcium is easier to digest and absorb. Yogurt can promote the secretion of digestive juice and increase gastric acid, thus enhancing people's digestion and appetite. The lactic acid in yogurt can not only transform the weakly alkaline substances in the intestinal tra...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133A23V2400/123A23V2400/51A23V2400/249
Inventor 彭国杰樊美珍吴凯强李成孙长胜
Owner 浙江泛亚保健食品有限公司
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