Double-protein yoghurt containing natto hormone and preparation method thereof
A dual protein and hormone technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of yogurt with single function and not suitable for drinking, and achieve the effects of reducing digestion and absorption rate, reducing blood viscosity, and increasing blood vessel elasticity
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Embodiment 1
[0034] 1.1 Raw material
[0035] The raw material that embodiment 1 adopts comprises the 96% fermentation bottom liquid of mass fraction meter, 1% Bacillus subtilis, 1% fiber gel auxiliary agent, 0.5% calcium carbonate and 1.5% lactic acid bacteria;
[0036] The fermentation bottom liquid comprises 80% of fresh milk, 5% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.
[0037] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 1, and the percentages of the preparation materials are mass percentages.
[0038] Table 1 Table of materials for making yogurt raw materials
[0039]
[0040] 1.2 Preparation method
[0041] The preparation method of embodiment 1 comprises the following steps:
[0042]S1. Preparation of low GI whole grain raw materials, weigh out the low GI whole grain according to the formu...
Embodiment 2
[0049] 2.1 Raw materials
[0050] The raw material that embodiment 2 adopts comprises the following composition of mass fraction: 92% fermentation bottom liquid, 2% Bacillus subtilis, 2% fiber gel auxiliary agent, 1% calcium carbonate and 3% lactic acid bacteria;
[0051] The fermentation bottom liquid comprises 85% of fresh milk, 4% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 6% of water.
[0052] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 2, and the percentages of the preparation materials are mass percentages.
[0053] Table 2 The production material list of yogurt raw materials
[0054] ingredient name preparation material Fiber gel additive 25% Tofu Chai, 25% Yuzu Peel, 25% Sargassum, 25% Kelp Low GI whole grain ingredients 50% Buckwheat, 50% Naked Oats Lactic acid bact...
Embodiment 3
[0064] 3.1 Raw material
[0065] The raw material that embodiment 3 adopts comprises the 96% fermentation bottom liquid of mass fraction meter, 1% Bacillus subtilis, 1% fiber gel auxiliary agent, 0.5% calcium carbonate and 1.5% lactic acid bacteria;
[0066] The fermentation bottom liquid comprises 80% of fresh milk, 5% of low GI whole grain raw material, 5% of low-fat high-protein bean raw material and 10% of water.
[0067] The preparation materials used in the fiber gel auxiliary, low GI whole grain raw materials, lactic acid bacteria and low-fat high-protein bean raw materials are shown in Table 3, and the percentages of the preparation materials are mass percentages.
[0068] Table 3 The production material list of yogurt raw materials
[0069]
[0070] 3.2 Preparation method
[0071] The preparation method of embodiment 3 is identical with embodiment 1.
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