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Stirred yoghurt containing fibroin and preparation method thereof

A stirring type, yogurt technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problem of the loss of the number of active lactic acid bacteria, and achieve the effect of white and moist color, high nutritional value and uniform texture

Inactive Publication Date: 2009-10-21
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during storage, the number of active lactic acid bacteria is rapidly lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. The formula of this embodiment is: based on 1000g of raw material mixture, 50g of white sugar, 3g of high-viscosity yogurt stabilizer, 20g of silk fibroin powder, 15g of skim milk powder, 0.06g of yogurt essence, and lyophilized yoghurt of direct-throwing type. Species 0.05U, and the rest are supplemented with fresh milk.

[0021] 2, the process steps of the present embodiment are:

[0022] (1) Ingredients: Mix all components except fresh milk and yogurt essence and disperse them evenly, dissolve with part of 60°C fresh milk, stir for 15 minutes, and then use fresh milk to measure to 1000g.

[0023] (2) Homogenization and sterilization: the homogenization pressure is 18-20MPa, and the homogenization temperature is 65℃±2℃. The sterilization temperature is 95℃±2℃, and the time is 3~6min.

[0024] (3) Inoculation after cooling: when it is cooled to 42°C to 44°C, put in the freeze-dried strain of direct-throwing yogurt, and stir evenly.

[0025] (4) Fermentation: Ferm...

Embodiment 2

[0030] 1. The formula of this embodiment is: based on 1000g of raw material mixture, 90g of white sugar, 6g of high-viscosity yogurt stabilizer, 120g of silk fibroin powder, 25g of skim milk powder, 0.1g of yogurt essence, and direct-throwing yogurt freeze-dried bacteria. Species 0.05U, and the rest are supplemented with fresh milk.

[0031] 2. The process steps of this embodiment are the same as those of embodiment 1.

[0032] The product of this embodiment has high silk fibroin content, high protein content and rich nutrition.

Embodiment 3

[0034] 1. The formula of this embodiment is: based on 1000g of raw material mixture, 70g of white sugar, 4g of high-viscosity yogurt stabilizer, 80g of silk fibroin powder, 20g of skim milk powder, 0.08g of yogurt essence, and lyophilized yoghurt of direct-throwing type. Species 0.05U, and the rest are supplemented with fresh milk.

[0035] 2. The process steps of this embodiment are the same as those of embodiment 1.

[0036] The product of this embodiment is delicate in taste, white in color, sweet and sour. The content of lactic acid bacteria in this yogurt was 9.5% higher than that of yogurt without silk fibroin. After the two yogurts were refrigerated for 5 days, the content of lactic acid bacteria in silk fibroin yogurt was 14.3% higher than that in yogurt without silk fibroin.

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Abstract

The invention discloses stirred yoghurt containing fibroin and a preparation method thereof, belonging to the technical field of milk products. The stirred yoghurt containing fibroin is characterized by comprising the following compositions by weight in 1000g raw material mixture: 50 to 90 grams of white granulated sugar, 3 to 6 grams of hyper-viscosity yoghurt stabilizing agent, 20 to 120 grams of fibroin powder, 15 to 25 grams of skimmed milk powder, 0.06 to 0.1 gram of yoghurt essence, 0.04 to 0.1U of directed-vat-set freeze-drying yoghurt starter, and the balance fresh milk. The stirred yoghurt containing fibroin prepared by the method has simple preparation method, and the produced product enjoys white and moist, fine and smooth mouth feel, a sour-and-sweet taste, and has more protein and viable lactobacillus than common yoghurt.

Description

technical field [0001] The invention belongs to the technical field of dairy products. It relates to a stirring type yogurt, more specifically, to a stirring type yogurt containing silk fibroin and a preparation method thereof. Background technique [0002] Silk fibroin is the main component of Bombyx mori, with high safety and functional properties such as protein emulsification, foaming, and gelation, and can be used as a food ingredient. Silk fibroin powder is rich in amino acids and polypeptides. Among them, the sum of the four main amino acids, glycine, alanine, serine and tyrosine, accounts for about 85% of the total amino acids. Glycine and serine can reduce the concentration of cholesterol in the blood, alanine can promote alcohol metabolism, and tyrosine can prevent aging. Another study shows that silk fibroin has a significant effect on lowering blood sugar. Therefore, silk fibroin is a functional food resource with extremely high utilization value. [0003] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L1/30A23L33/10
Inventor 屠洁刘冠卉
Owner JIANGSU UNIV OF SCI & TECH
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