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Fermentation milk of red beet and method for preparing same

A technology of red beet and fermented milk, which is applied in dairy products, milk substitutes, milk preparations, etc., to achieve the effect of rich and mellow milk flavor, odor removal, and delicate and smooth taste

Inactive Publication Date: 2006-11-22
章传华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

No one else has processed it into a food or drink so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The main and auxiliary material formula of red beet fermented milk: (according to 1000g of finished product) red beet juice 60g milk 50g soybean milk 750g tomato juice 50g carrot juice 50g

[0025] Additives: 30g sucrose, 0.7g protein sugar, 1g cream essence, 1g agar, 0.12g sodium benzoate, 15g citric acid

[0026] Active probiotic starter: Lactobacillus 15g Streptococcus thermophilus 15g

[0027] Preparation steps of red beet fermented milk:

[0028] 1. Raw material preparation - the preparation of the three kinds of vegetable juices can be obtained by squeezing fresh vegetables as usual; it can also be extracted by soaking dehydrated dried vegetable grains and vegetable powder in 5 times warm water. Milk electricity can be dissolved with evaporated milk powder mixed with 7 times warm water. Soy milk is soybeans soaked in 6 times water, refined, deodorized at high temperature, and cooled for later use. Additives, except essence, are also dissolved in soft water;

...

Embodiment 2

[0037] The main and auxiliary material formula of red beet fermented milk: (according to 1000g of finished product) red beet juice 160g milk 750g soybean milk 50g

[0038] Additives: sucrose 50g protein sugar 0.5-g cream flavor 1g agar 1g sodium benzoate 0.12g citric acid 15g

[0039] Active probiotic starter: Bifidobacterium 10ml, Lactobacillus 10ml, Streptococcus thermophilus 10ml, live bacteria concentration: 1×10 3 / ml or more.

[0040] Preparation steps of red beet fermented milk:

[0041] 1. Preparation—The preparation of the three kinds of vegetable juices can be obtained by squeezing fresh vegetables as usual; it can also be extracted by soaking dehydrated dried vegetable grains and vegetable powder in 5 times warm water. Milk can also be dissolved with evaporated milk powder mixed with 7 times warm water. Soy milk is soybeans soaked in 6 times water, refined, deodorized at high temperature, and cooled for later use. Additives, except essence, are also dissolved in...

Embodiment 3

[0050] The main and auxiliary material formula of red beet fermented milk: (based on 1000g of finished product) red beet juice 110g, milk 400g, soybean milk 400g, tomato juice 50g; additives: sucrose 30g, protein sugar 0.7g, cream flavor 1g, agar 1g, sodium benzoate 0.12g, citric acid 15g; active Probiotic starter: Bifidobacterium 30ml live bacteria concentration: 1×10 / ml or more.

[0051] Preparation steps of red beet fermented milk:

[0052] 1. Preparation—The preparation of the three kinds of vegetable juices can be obtained by squeezing fresh vegetables as usual; it can also be extracted by soaking dried vegetable grains and vegetable powder in 5 times warm water. Milk can also be dissolved with evaporated milk powder mixed with 7 times warm water. Soy milk is soybeans soaked in 6 times water, refined, deodorized at high temperature, and cooled for later use. Additives, except essence, are also dissolved in soft water;

[0053] 2 Ingredients—Put all the above main and a...

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PUM

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Abstract

The present invention relates to fermented milk with red beet and its preparation process, and belongs to the field of milk product producing technology. The fermented milk with red beet is prepared with red beet, milk, soybean milk, tomato and carrot as main materials, and through adding corrective, stabilizer and flavoring agent, repeated deodorizing, and fermentation via adding bifidobacterium, lactic acid bacteria and other probiotics. The fermented milk with red beet is red, delicious and milk scented, and possesses the health functions of promoting digestion, expelling toxin, strengthening physique, nourishing liver and kidney, resisting cancer, resisting senility, etc.

Description

technical field [0001] The invention relates to red beet fermented milk and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] Red beet (Beta vulgaris L.Var. Cruenta Alef. Flame dish) is also known as red beet. Daily dishes for European and American families. Its "red cabbage soup" is famous all over the world. When Putin inspected the military exercises last year, amidst the rumble of gunfire, he was eating bread and talking with the soldiers beside the cauldron of red cabbage soup. Former President Bnezhlev once said in an answer to a reporter's question: "After retirement, I will make red cabbage soup at home." However, in the early summer of last year, farmers in Shandong, Jiangsu, and Anhui border provinces had a bumper harvest of red beets, which could not be sold for export. It has a strange smell and doesn't want to eat it, so millions of catties of red cabbage are poured into the ditches and ponds, c...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23L11/50A23L11/65
Inventor 章传华
Owner 章传华
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