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Citrus fiber-containing black sesame normal-temperature yoghourt and preparation method thereof

A technology of citrus fiber and black sesame, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of insufficient taste of yogurt at room temperature, nutritional quality stability during shelf life, etc., to improve shelf life stability, Improve stability and suppress allergies

Inactive Publication Date: 2020-10-13
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes black sesame normal-temperature yoghurt containing citrus fiber and a preparation method thereof, which solves the problems in the prior art that the normal-temperature yoghurt has insufficient mouthfeel and stable nutritional quality during the shelf life

Method used

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  • Citrus fiber-containing black sesame normal-temperature yoghourt and preparation method thereof
  • Citrus fiber-containing black sesame normal-temperature yoghourt and preparation method thereof
  • Citrus fiber-containing black sesame normal-temperature yoghourt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of the black sesame normal temperature yoghurt containing citrus fiber of the present embodiment, the steps are as follows:

[0033] A, carry out proportioning by embodiment 1 in table 1, prepare materials;

[0034] B. Sterilize raw milk at 137°C for 5 seconds, then dissolve citrus fiber, starch, milk protein powder, black sesame powder, cream, and white sugar in raw milk at a temperature of 58°C. The time is 15min, adding deionized water to obtain the feed liquid;

[0035] C. Homogenize the feed liquid, the homogenization temperature is 58°C, the pressure is 20MPa, then sterilize at 95°C for 5 minutes, inoculate the starter, the fermentation temperature is 42°C, ferment to the end of fermentation, the end point of fermentation is pH4.3, and cool down to At 25°C, add L-137 heat-sealed Lactobacillus plantarum powder to obtain fermented milk, pasteurize the fermented milk at 75°C for 25 seconds, and fill it to obtain black sesame room temperature y...

Embodiment 2

[0040] A, carry out proportioning by embodiment 2 in table 1, prepare materials;

[0041] B. Sterilize raw milk at a temperature of 140°C for 3 seconds, then dissolve citrus fiber, starch, milk protein powder, black sesame powder, cream, and white sugar in raw milk at a temperature of 55°C. The time is 30min, adding deionized water to obtain the feed liquid;

[0042] C. Homogenize the feed liquid, the homogenization temperature is 60°C, the pressure is 18MPa, then sterilize at 90°C for 10 minutes, inoculate the starter, the fermentation temperature is 41°C, ferment to the end of fermentation, the end point of fermentation is pH4.4, and cool down to At 20°C, add L-137 heat-sealed Lactobacillus plantarum powder to obtain fermented milk, pasteurize the fermented milk at 72°C for 30 seconds, and fill it to obtain black sesame room temperature yogurt containing citrus fiber.

[0043] The black sesame powder described in step A, preparation method is as follows:

[0044] a. Remove...

Embodiment 3

[0047] A, carry out proportioning by embodiment 3 in table 1, prepare materials;

[0048]B. Sterilize the raw milk at a temperature of 138°C for 7 seconds, then dissolve citrus fiber, starch, milk protein powder, black sesame powder, butter, and white sugar in the raw milk at a temperature of 60°C. The time is 20min, adding deionized water to obtain the feed liquid;

[0049] C. Homogenize the feed liquid, the homogenization temperature is 55°C, the pressure is 19MPa, then sterilize at 93°C for 8 minutes, inoculate the starter, the fermentation temperature is 43°C, ferment to the end of fermentation, the end point of fermentation is pH4.2, and cool down to At 22°C, add L-137 heat-sealed Lactobacillus plantarum powder to obtain fermented milk, pasteurize the fermented milk at 73°C for 23 seconds, and fill it to obtain black sesame room temperature yogurt containing citrus fiber.

[0050] The black sesame powder described in step A, preparation method is as follows:

[0051] a....

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Abstract

The invention belongs to the technical field of dairy products, and provides citrus fiber-containing black sesame normal-temperature yoghourt. The citrus fiber-containing black sesame normal-temperature yoghourt comprises the following raw materials in percentage by mass: 80-90% of raw milk, 5-10% of white granulated sugar, 1-4% of cream, 0.5-1% of milk protein powder, 0.5-2% of black sesame powder, 0.1-0.5% of citrus fibers, 0.5-1.5% of starch, 0.005-0.01% of a leavening agent, 0.005-0.01% of L-137 heat-seal lactobacillus plantarum powder and the balance of deionized water, wherein the totalmass percentage of the raw materials is 100%. A preparation method of the citrus fiber-containing black sesame normal-temperature yoghourt comprises the following steps of mixing and dissolving the raw materials, performing homogenization, performing sterilization, inoculating the leavening agent, performing fermentation to a fermentation end point, performing cooling, adding the L-137 heat-seal lactobacillus plantarum powder to obtain fermented milk, and sterilizing the fermented milk to obtain the citrus fiber-containing black sesame normal-temperature yoghourt. The problems of insufficienttaste and low shelf life nutritional quality stability of normal-temperature yoghourt in the prior art are solved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and relates to black sesame normal-temperature yoghurt containing citrus fiber and a preparation method thereof. Background technique [0002] With the enhancement of consumers' health awareness, healthy addition and simplified ingredient lists have become one of the new product directions for manufacturers. As a food raw material, citrus fiber can replace some other colloids, simplify the ingredient list, and reduce production costs. It is used in beverages and fermented milk. It absorbs water and swells to form a gel network structure. It has the physiological function of general dietary fiber, which is beneficial to intestinal health. Black sesame is rich in nutrients and contains a lot of fat, protein, sugar, vitamins and various minerals. It has the functions of nourishing the liver and kidney, nourishing the five lungs, replenishing energy, growing muscles, and filling the brain. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/13A23V2400/169
Inventor 赵林松姜海花吕广
Owner HEBEI BROS ILONG FOOD TECH LLC
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