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Stomach-protecting yoghurt and preparation method thereof

A technology of intestines and stomach, yogurt, applied in food preparation, milk preparations, dairy products, etc.

Active Publication Date: 2009-10-14
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In our country, this type of yogurt has not been listed yet, the market is blank, and there is a prospect for development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] (1) Mix 5Kg stabilizer with 5 times the weight of white granulated sugar (25Kg), dissolve it with 300Kg, 65°C milk, and stir for 20min, then add the remaining 55Kg sugar and 5KgWPC80 (concentrated whey with 80% whey protein content) albumen), 15Kg WPC34 (concentrated whey protein with a whey protein content of 34%), 6Kg inulin, stirred for 10 min, and set aside.

[0065] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk, mixed, and the remaining milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0066] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0067] (4) The material is cooled to 40°C, and 200u of the direct-injection powder strain is sprinkled. Mix for 30min. In the bacteria powder, the ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium is 3:2:1, and the amount of Lactobacillus...

Embodiment 2

[0072] (1) Mix 1Kg stabilizer with 5 times the weight of white granulated sugar (5Kg), dissolve with 300Kg, 60°C milk, and stir for 20min, then add the remaining 75Kg sugar and 1KgWPC80 (concentrated whey with 80% whey protein content) protein), 10Kg WPC34 (concentrated whey protein with a whey protein content of 34%), 5Kg inulin, stirred for 10min, and set aside.

[0073] (2) Mixing and quantification. The stabilizer and sugar solution are poured into the remaining raw milk, mixed, and quantified to 1000Kg. Cool to below 10°C before sterilization.

[0074] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0075] (4) The material is cooled to 42°C, and 250 u of direct-injection powder bacteria are sprinkled. Mix for 30min. In the bacteria powder, the ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium is 3:3:3, and the amount of Lactobacillus acidophilus added is 5g / t.

[0076]...

Embodiment 3

[0080] (1) Mix 8Kg stabilizer with 5 times the weight of white granulated sugar (40Kg), dissolve it with 300Kg, 65°C milk, and stir for 20min, then add the remaining 50Kg sugar and 1KgWPC80 (concentrated whey with 80% whey protein content) albumen), 1Kg WPC34 (concentrated whey protein with a whey protein content of 34%), 10Kg inulin, stirred for 10min, and set aside.

[0081] (2) Mixing and quantification. The stabilizer and the sugar solution are poured into the remaining raw milk, mixed, and the remaining milk is used to quantify to 1000Kg. Cool to below 10°C before sterilization.

[0082] (3) Homogenization and sterilization. The material is homogenized at 20Mpa / 70°C and sterilized at 95°C and 300S.

[0083] (4) The material is cooled to 42°C, and 250 u of direct-injection powder bacteria are sprinkled. Mix for 30min. Among them, the ratio of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium in the bacteria powder is 3:1:2, and the added amount ...

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PUM

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Abstract

The invention relates to a yoghurt and a preparation method thereof, in particular to a yoghurt formula and the preparation method thereof, which pertain to the technical field of dairy food. The fresh milk is combined with the chemical materials such as stomach-protecting active immune globulin IgG and lactoferrin LF, a stabilizer, sugar or sugar substitutes, milk albumin, soluble dietary fiber (inulin), then evenly mixed and disinfected, and then added with lactobacillus bulgaricus, streptococcus thermophilus and bifidobacteria for fermentation to generate the stomach-protecting yoghurt product of which the nutrient value and added value are both improved.

Description

technical field [0001] The invention relates to a stomach-protecting yogurt and a preparation method thereof, in particular to a yogurt formula and a preparation method thereof, and belongs to the technical field of dairy products. Background technique [0002] The concept of functional food was first proposed in Japan in a special research project named "systematic analysis and development of food function" from 1984 to 1986. In addition to nutrition and palatability, food can also have a third function - to improve the physiological environment of the human body. This concept was accepted by the Japanese Ministry of Health and Welfare. In 1991, the Ministry of Health, Welfare and Welfare promulgated the "Foods of Special Health Use (FOSHU) Labeling Regulations", allowing the food that has been scientifically proven to have physiological functions to be advertised on the label. [0003] As of May 1998, the number of FOSHU products approved by the Ministry of Health and We...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23L1/30A23L1/305A23L33/135A23L33/17A23L33/19
Inventor 陈望华王安平胡新宇刘卫星
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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