Yoghurt containing beta vulgaris particles and production method thereof

A granule and yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of large nutritional loss, no yogurt technology report, and inability to meet the various requirements of nutrition, health, and taste.

Active Publication Date: 2010-03-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN1864501A discloses a red beet fermented milk and its preparation method, in which red beet, milk, soybean milk, tomato and carrot are used as raw materials, flavoring, stabilizing and flavoring agents are added, deodorized repeatedly, and then treated with bifidobacteria and lactic acid bacteria and other active probiotics are fermented to make a kind of red beet fermented milk, so as to completely remove the strange smell of the original vegetable; Meet consumers' various requirements for nutrition, health and taste
[0006] At present, there are no technical reports on yogurt containing beet granules that can provide a chewy texture, and no related products have been launched

Method used

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  • Yoghurt containing beta vulgaris particles and production method thereof
  • Yoghurt containing beta vulgaris particles and production method thereof
  • Yoghurt containing beta vulgaris particles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the yoghurt that contains sugar beet particle and production method thereof

[0038] Raw material formula (according to 1 ton):

[0039] Yogurt Base 850Kg

[0040] Beet jam (diced beetroot products) 150Kg

[0041] The yoghurt containing beet granules of the present embodiment is prepared according to the following method:

[0042] 1. Production of yogurt base material

[0043] The formula (per 100g) of yogurt base material in the present embodiment: whole milk powder 2g, skimmed milk powder 1.0g, whey protein powder 0.3g, yogurt stabilizer (selected from pectin, modified starch, CMC, xanthan gum, etc. One or more) 0.5g, white sugar 5g, sweetener 0.05g, appropriate amount of lactic acid bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii (subsp.bulgaricus)), fresh milk (fresh milk or reconstituted milk or a combination of both) to make up the balance.

[0044] Fermentation process of yogurt base material: raw milk inspection → milk collecti...

Embodiment 2

[0078] Embodiment 2, yoghurt containing beet granules and production method thereof

[0079] Raw material formula (according to 1 ton):

[0080] Yogurt Base 900Kg

[0081] Beet jam (shredded beet root products) 100Kg

[0082] In this embodiment, the production of the yoghurt base material is basically the same as in Embodiment 1.

[0083] Beet granules are made into filaments of 1-3mm×1-3mm×3-8mm, the concentration of fermented brine is 6%, the pH of the fermentation liquid is 4.5 when the fermentation is finished, and the fermented beet silk is soaked in sterilized water at room temperature for 30 minutes , and then in 20% white granulated sugar solution for room temperature icing for about 30 minutes, the beet shreds obtained after the treatment have improved brittleness and reduced hardness, while eliminating the vegetable smell and having a sweet and sour taste. The fermented beet silk is prepared into a jam with a beet silk content of about 50%. The preparation method ...

Embodiment 3

[0085] Embodiment 3, yoghurt containing beet granules and production method thereof

[0086] Raw material formula (according to 1 ton):

[0087] Yogurt Base 820Kg

[0088] Beet jam (shredded beetroot product) 80Kg

[0089] Carrot jam (shredded carrot products) 30Kg

[0090] Pineapple Jam 70Kg

[0091] In this embodiment, the production of the yoghurt base material is basically the same as in Embodiment 1. Beet granules are made into filaments of 1-3mm×1-3mm×3-8mm, the concentration of beet fermented brine is 8%, and the preparation of beet jam is basically the same as in Example 2. Carrot jam is prepared by the same process as beet jam. It is sticky and has a certain fluidity. The soluble solid content Brix (%) is 33, and the pH value (20°C) is about 3.5. Carrot shreds are suspended in it, and the net content of carrot shreds is About 45%, the size is about 1-3mm×1-3mm×5-10mm, it has the color that fresh carrots should have, has the taste and smell of fermented carrots, i...

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Abstract

The invention provides yoghurt containing 0.5-15% of beta vulgaris particles and a production method thereof. The beta vulgaris particles in the invention are fermented, specifically fermented by lactobacillus planetarium under anaerobic condition in brine with mass concentration of 4-8% and then are added into yoghurt base stocks. In the method, through reasonable proportioning and proper production technology, after the daucus carrot is processed, the texture becomes soft and crisp, thus being suitable for digestion and mouthfeel. The invention can further combine other vegetables and fruitsand provides a yoghurt product combining the nutritions of the vegetables, fruits and milk.

Description

technical field [0001] The invention relates to a kind of yoghurt containing beet granules and a production method thereof, belonging to the technical field of fermented dairy products processing. Background technique [0002] Yogurt (yogurt, yoghurt) is a kind of dairy product made from cow (sheep) milk or reconstituted milk as the main raw material, sterilized, fermented, stirred or not stirred, with or without adding other ingredients. Yogurt is rich in nutrition. In addition to retaining all the nutrients of raw milk, lactic acid bacteria can also produce various vitamins necessary for human nutrition during the fermentation process, such as Vb1, Vb2, Vb6, Vb12, etc. When the lactic acid bacteria contained in yogurt multiply in the intestinal tract of the human body, they will secrete substances that are beneficial to human health, and also produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Yogurt also has health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 董彦军张海斌王兆杰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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