Formula and method for emulsifying and mixing DHA eggs and yoghourt

Abstract

The invention discloses a formula and a method for emulsifying and mixing DHA eggs and yoghourt. The formula comprises the following raw materials: 1-10 parts of auxiliary materials, 1-5 parts of milk protein, 1-5 parts of corn syrup, 1-5 parts of glucose, 0-1 part of ascorbic acid, 20-30 parts of DHA egg yolk, 5-10 parts of white granulated sugar, 1-2 parts of fructo-oligosaccharide, 0-1 part of a thickener and raw milk or milk powder capable of preparing the yoghourt. Compared with other treatment processes, the process is mature, the product is rich in a large amount of DHA capable of being absorbed by a human body, the DHA absorption rate of the human body is increased, the efficacy of the DHA is guaranteed, DHA eggs and yoghourt are emulsified and mixed, quick-frozen and subjected to vacuum freeze drying treatment after being prepared, nutritional ingredients in the yoghourt can be increased, the situation that the nutritional ingredients are too single is avoided, meanwhile, the problem that the baking process is prone to causing loss of nutritional ingredients in the yoghourt is avoided, the nutrition of the product is ensured, by adopting a vacuum freeze drying treatment mode, the emulsified product can be stored for a long time without layering, and thus the use of additives in the production process is reduced.

Description

technical field [0001] The invention relates to a food processing production technology, and more specifically relates to a formula and a method for emulsifying and mixing DHA eggs and yoghurt. Background technique [0002] Docosahexaenoic acid, or DHA, is a polyunsaturated fatty acid necessary for the human body. It is more abundant in fish oil. Its molecular formula is C22H32O2. It is a straight chain containing 22 carbon atoms and 6 double bonds. Fatty acids, animal glycerophospholipids contain varying amounts of DHA, which have beneficial functions such as assisting brain development, anti-aging, improving blood circulation, and lowering blood lipids. Yogurt is a sweet and sour milk drink that uses milk as raw material. It is a milk product that is sterilized and then added to the milk. After fermentation, it is cooled and filled. It is very common in daily life and is also very beneficial to the human body. Both yogurt and DHA are substances that are beneficial to the h...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the shortcomings in the prior art, and propose a formula and method for emulsifying and mixing DHA eggs and yoghurt. The process is mature, and laying hens are used as biotransformers. By feeding DHA algae oil feed, The chicken body is used instead of human body for digestion, absorption, and transformation, and the bioavailability is high. In the eggs produced by the laying hens fed with DHA algae oil feed, the content of DHA is extremely high, which is several times the content of DHA in milk powder. By using DHA Egg yolk is used as raw material for production, so that the product is rich in a large amount of DHA that can be absorbed by the human body. Compared with traditional DHA supplements, it can improve the absorption rate of DHA by the human body, better for the human body to absorb, and ensure its efficacy. It has a good effect on brain development, anti-aging, improving blood circulation, and lowering blood fat. Emulsifying and mixing DHA eggs with yogurt, quick-freezing and vacuum freeze-drying after making, compared with traditional baking process, can improve Nutrients in yogurt, to avoid too single nutritional ingredients, improve nutritional diversification, and avoid the problem of nutrient loss in yogurt that is easily caused by the baking process, to ensure the nutrition of the product, and adopt vacuum freeze-drying treatment, so that the emulsified product It can not be stratified for a long time, can be stored for a long time, and reduces the use of additives in the production process