Acidophilus milk for child and preparing method thereof
A yogurt, children's technology, applied in food preparation, milk preparations, dairy products and other directions, can solve the problems of not easy for children to accept, unpleasant taste, small amount of addition, etc., to enhance immunity, health promotion function comprehensive, good The effect of stability
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Embodiment 1
[0032] Recipe (per Kg of raw materials):
[0033] raw material
Raw material requirements
added amount
milk
Fat ≥ 3.1%, protein ≥ 2.9%, non-fat milk solids ≥ 8.3%
83.96%
sucrose
Total solids ≥ 94%
9%
milk protein powder
Total solids ≥ 94%, protein ≥ 80%
6%
multi-vitamins
and amino acids
V A 1000-3000μg / g, V D 100-300μg / g, taurine
600-980mg / g
0.02%
complex minerals
preparation
Iron 100-400mg / g (ferrous sulfate 50%, iron pyrophosphate
+EDTA chelated iron 50%), zinc 80-350mg / g (zinc lactate)
40%, Zinc Gluconate 30%, Zinc Sulfate 30%), Calcium
100-400mg / g (50% calcium carbonate, 50% milk calcium)
0.02%
thickener
Total solids ≥ 94%
1%
flavor substances
0%
Lactic acid bacteria
Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium
0.4u / Kg
[0034] Preparation Process:
[003...
Embodiment 2
[0043] Recipe (per Kg of raw materials):
[0044] raw material
[0045] multi-vitamins
[0046] Preparation Process:
[0047] ①Mix milk, sucrose (white granulated sugar), milk protein powder, thickener and compound mineral preparation at 30℃;
[0048] ② Homogenize the above mixture at 40°C and 25MPa pressure;
[0049] ③ Then sterilize at 90°C for 10 minutes;
[0050] ④ Cool to 30°C, add flavor substances, inoculate lactic acid bacteria and ferment for 9 hours, then add multivitamins and amino acid preparations for the second homogenization under low pressure of 0.2Mpa;
[0051] ⑤ Cool to about 13°C to obtain the children's yogurt of the present invention.
[0052] index:
[0053] project
[0054] iron
Embodiment 3
[0056] Recipe (per Kg of raw materials):
[0057] raw material
Raw material requirements
added amount
milk
Fat ≥ 3.1%, protein ≥ 2.9%, non-fat milk solids ≥ 8.3%
85.91%
sucrose
Total solids ≥ 94%
8%
milk protein powder
Total solids ≥ 94%, protein ≥ 80%
5%
multi-vitamins
and amino acids
V A 1000-3000μg / g, V D 100-300μg / g, taurine
600-980mg / g
0.04%
complex minerals
preparation
Iron 100-400mg / g (ferrous sulfate 60%, iron pyrophosphate
40%), zinc 80-350mg / g (zinc lactate 40%, glucose
Zinc acid 40%, zinc sulfate 20%), calcium 100-400mg / g (carbon
Calcium acid 70%, calcium lactate 30%)
0.05%
thickener
Total solids ≥ 94%
0.7%
flavor substances
0.3%
Lactic acid bacteria
Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei
0.6u / Kg
[0058] Preparation Process:
[0059] ①Mix ...
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