Nutrient mixed mode yoghourt and preparation method thereof

A complex and nutritious technology, applied in food preparation, milk preparations, dairy products, etc., can solve problems such as monotonous taste, single type of nutritional ingredients, and unbalanced mix, and achieve delicate entrance, improve joint health, and low production costs Effect

Inactive Publication Date: 2008-11-26
QINGDAO UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its nutritional ingredients are mostly milk fat, protein, lactose, minerals, vitamins, etc., and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 fresh milk 40-80%, collagen 0.1-1.5%, white granulated sugar 2-10%, strain 2-8%, and the balance is water. Put the mixture of collagen solution, white sugar and fresh milk into the container according to the above ratio, and stir evenly, then homogenize at 40-60°C, 15-20MPa, and put the homogenized mixture at 85°C After being sterilized at -100°C, it is introduced into the inoculation container and cooled to 40-45°C to inoculate the strains. The strains used are Lactobacillus bulgaricus and Streptococcus thermophilus in a volume ratio of 1:1. Stir evenly, ferment the inoculated protoplasm at 40-45°C for 3-6 hours, cool to room temperature, transfer to a cold storage, and refrigerate at 0-5°C for 12-24 hours to obtain the desired product.

Embodiment 2

[0016] Embodiment 2 fresh milk 40-80%, collagen 0.1-1.5%, sweet potato 0.5-8%, white granulated sugar 2-10%, strain 2-8%, and the balance is water. Put the collagen liquid, sweet potato pulp, white sugar, and fresh milk into the container according to the proportion, and stir evenly, then homogenize at 40-60°C, 15-20MPa, and put the homogenized mixture at 85°C-100 After being sterilized at ℃, it is introduced into the inoculation container and cooled to 40-45℃ to inoculate the strains. The strains used are Lactobacillus bulgaricus and Streptococcus thermophilus in a volume ratio of 1:1. Stir evenly, ferment the inoculated protoplasm at 40-45°C for 3-6 hours, cool to room temperature, transfer to a cold storage, and refrigerate at 0-5°C for 12-24 hours to obtain the desired product.

Embodiment 3

[0017] Embodiment 3 fresh milk 40-80%, collagen 0.1-1.5%, oat 0.1-5%, white granulated sugar 2-10%, strain 2-8%, and the balance is water. Put the collagen solution, oat flour, white sugar, and fresh milk into the container in proportion, and stir evenly, then homogenize at 40-60°C, 15-20MPa, and put the homogenized mixture at 85°C-100 After being sterilized at ℃, it is introduced into the inoculation container and cooled to 40-45℃ to inoculate the strains. The strains used are Lactobacillus bulgaricus and Streptococcus thermophilus in a volume ratio of 1:1. Stir evenly, ferment the inoculated protoplasm at 40-45°C for 3-6 hours, cool to room temperature, transfer to a cold storage, and refrigerate at 0-5°C for 12-24 hours to obtain the desired product.

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PUM

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Abstract

The invention discloses a nutrient compound type yogurt and a preparation method thereof. Ingredients used and percentages of the nutrient compound type yogurt are as follows: 40 to 80 percent of fresh milk or 6 to 15 percent of milk powder, 0.1 to 15 percent of nutrient complex substance (mixture of one or two or three of collagen protein, sweet potato and oats), 2 to 10 percent of white sugar, 2 to 8 percent of a mixed fermenting agent mixing with bulgaria lactobacillus and streptococcus thermophilus and the margin is water. The yogurt of the invention is characterized in that: the nutrient complex substance is added with the collagen protein, the sweet potato and the oats, thus being capable of realizing nutrient complementation of animals and plants, wherein, the collagen protein contained has the effects of facial beautification and skin maintenance, anti-osteoporosis, etc. The cancel prevention of the sweet potato ranks the first among fruits and vegetables and the sweet potato can promote the absorption and utilization ratio of protein; the content of protein contained in the oats ranks at top among grain crops, the oats also contains 8 kinds of amino acids needed by human body, the calcium content of the oats is also higher than other food crops and the contents of vitamins B1 and B2 are also quite abundant. Compared with the existing yogurt, the nutrient supplementation of the yogurt of the invention is more reasonable and complete, thus being a health-care food being applicable both to the old and the young.

Description

technical field [0001] The invention relates to a yogurt product and a production method thereof, in particular to a nutrient compound yogurt rich in various nutritional components and a preparation method thereof. Background technique [0002] Yogurt has a long history in my country and is a traditional product of our country. It has always been considered as one of the best nutritional drinks. In recent years, yogurt has become people's breakfast and accompaniment drinks. However, its nutritional ingredients are mostly milk fat, protein, lactose, minerals, vitamins, etc., and there are problems such as single type of nutritional ingredients, unbalanced collocation, and monotonous taste. The yoghurt involved in the present invention is added with a nutritional complex composed of collagen, sweet potatoes and oats, which can realize animal and plant nutritional complementarity. The collagen contained in it has the functions of beautifying and beautifying, anti-osteoporosis,...

Claims

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Application Information

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IPC IPC(8): A23C9/123A23C9/13A23C9/133A23L1/29A23L1/30A23L1/305A23L33/00
Inventor 张媛媛刘均洪刘海洲王繁业吴汝林李凤梅苏忠亮宿烽
Owner QINGDAO UNIV OF SCI & TECH
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