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Maca yogurt

A technology for yogurt and maca, applied in the field of food processing, can solve the problems of poor taste, whey precipitation, and low viscosity

Pending Publication Date: 2020-06-05
江西阳光乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Set-type yogurt products often have adverse phenomena such as low viscosity, rough texture, poor taste, and whey precipitation. Therefore, specific stabilizers or thickeners are usually added during yogurt processing to improve the quality of yogurt. That is to improve the water holding capacity, viscosity, and acidity of the product; the water holding capacity of yogurt on the market is generally 45~51%, the viscosity is 400~450MPa·S, and the acidity is 70~120°T; while the industry believes that the holding capacity of high-end solidified yogurt products is The water-based requirement is above 56%, the viscosity is 480~510MPa·S, and the acidity is 95~100°T. At present, it is reported that adding a compound stabilizer of agar, sodium carboxymethylcellulose and emulsified salt can effectively improve the product However, the highest water holding capacity of this method is only increased to 53.2%. Therefore, finding a stabilizer that improves the water holding capacity of set yogurt products and can stably control the viscosity and acidity of the product is the main research direction for improving the quality of set yogurt.

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0038] A kind of Maca yoghurt, comprises the raw material of following weight portion:

[0039] 100 parts of fresh milk, 10 parts of sucrose, 3 parts of compound stabilizer, 0.5 parts of starter, 10 parts of Maca extract;

[0040] The composite stabilizer comprises 23 parts by weight of carrageenan, 1.5 parts of edible grade sodium pyrophosphate, 9 parts of white fungus enzymatic hydrolyzate, 6 parts of seaweed extract, and 7 parts of konjac enzymatic hydrolyzate;

[0041]The preparation method of the enzymatic hydrolyzate of Tremella is as follows: mix Tremella with 3 times the weight of water, add it to a shearing mill, grind it at 2000r / min for 5 minutes, add edible grade baking soda of the same quality as Tremella, and heat it in a water bath to 40°C. Keep warm for 20 minutes, add alkaline protease 0.3 times the weight of Tremella fungus for enzymolysis for 40 minutes, filter with four layers of filter cloth while it is hot, collect the filtrate, and evaporate to dryness b...

Embodiment 2

[0051] A kind of Maca yoghurt, comprises the raw material of following weight portion:

[0052] 120 parts of fresh milk, 5 parts of sucrose, 2 parts of compound stabilizer, 0.2 parts of starter, 5 parts of Maca extract;

[0053] The composite stabilizer comprises 18 parts by weight of carrageenan, 0.5 parts of food-grade sodium pyrophosphate, 5 parts of white fungus enzymolyzate, 9 parts of seaweed extract, and 4 parts of konjac enzymolyzate;

[0054] The preparation method of the enzymatic hydrolyzate of Tremella is as follows: mix Tremella with 3 times the weight of water, add it to a shearing mill, grind it at 2500r / min for 3 minutes, add edible grade baking soda of the same quality as Tremella, and heat it in a water bath to 50°C. Keep warm for 30 minutes, then add 0.3 times the weight of Tremella fungus for enzymolysis with alkaline protease for 40 minutes, filter while hot with four layers of filter cloth, collect the filtrate, and evaporate to dryness by rotary concentr...

Embodiment 3

[0064] A kind of Maca yoghurt, comprises the raw material of following weight portion:

[0065] 110 parts of fresh milk, 7 parts of sucrose, 2.5 parts of compound stabilizer, 0.4 parts of starter, 8 parts of Maca extract;

[0066] The composite stabilizer comprises 20 parts by weight of carrageenan, 1 part of edible grade sodium pyrophosphate, 7 parts of white fungus enzymatic hydrolyzate, 7 parts of seaweed extract, and 5 parts of konjac enzymatic hydrolyzate;

[0067] The preparation method of the enzymatic hydrolyzate of Tremella is as follows: mix Tremella with 3 times the weight of water, add it to a shearing mill, grind it at 2500r / min for 5min, add edible grade baking soda of the same quality as Tremella, and heat it in a water bath to 45°C. Keep warm for 25 minutes, then add 0.3 times the weight of tremella fungus for enzymolysis with alkaline protease for 40 minutes, filter while hot with four layers of filter cloth, collect the filtrate, and evaporate to dryness by r...

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Abstract

The invention provides a maca yogurt which is capable of prolonging the sleep time, improving the sleep quality and meanwhile appropriate in sour and sweet, pure in taste and fine in taste; in addition, carrageenan, 0.5-1.5 parts of food-grade sodium pyrophosphate, a tremella fuciformis zymolyte, a laver extract and a konjac zymolyte are adopted as a mixed stabilizer, so that the water binding capacity of the product can be effectively improved; and meanwhile, the product is appropriate in viscosity and sourness and good in quality. A composite herbal extract of fruit of torilis japonica, barkof Ptelea trifoliata, rye, green bristlegrass herb, alpine yarrow herb, whole herb of Equisctum ramosissimum and whole herb of pteris cretica, and a macaextract take a synergetic effect into play, sothat a function of improving sleep can be further achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to Maca yoghurt. Background technique [0002] Yogurt can improve the body's absorption of calcium, phosphorus, iron, vitamins, and amino acids, prevent rickets in infants, and prevent osteoporosis in the elderly. At the same time, yogurt also has the effects of antibacterial, improving constipation, lowering cholesterol, anti-aging, and anti-cancer. Flavored yogurt caters to people's pursuit of "natural, nutritious and healthy" needs, and is favored by people with its own unique flavor. Its raw material resources are very rich, with high nutritional value and low cost, which play an important role in improving people's health and promoting economic development. [0003] Maca is a plant belonging to the cruciferous family. It is native to the Andes and Stalin Mountains in central Peru. It is a very unique plateau crop. The chemical composition of Maca mainly contains secondary meta...

Claims

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Application Information

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IPC IPC(8): A23C9/133
CPCA23C9/133
Inventor 袁飞连彭冬英邓飞徐其华郑希帆
Owner 江西阳光乳业股份有限公司
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