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Sour milk added with casein phosphopeptide and preparation method thereof

A casein phosphopeptide and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of no yogurt technology reports and no products on the market, so as to fill the gap in the market, increase varieties, and meet nutritional needs Effect

Inactive Publication Date: 2010-04-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are no technical reports on yogurt with CPP added, and no related products have been listed

Method used

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  • Sour milk added with casein phosphopeptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1, a kind of stirred yoghurt containing casein phosphopeptide and its preparation method

[0043] 1. Raw material formula (according to 1 ton)

[0044] White granulated sugar 70Kg,

[0045] Casein Phosphopeptide Powder 2Kg,

[0046] Pectin 0.4Kg,

[0047] Gelatin 1Kg,

[0048] Starch 8Kg,

[0049] Lactic acid bacteria starter 0.07Kg,

[0050] Milk balance.

[0051] Raw material standard

[0052] Milk: conform to GB6914 standard;

[0053] Starch: selected from National Starch Company, the model is PUREFLO;

[0054] Pectin: purchased from CPK, model YS-106-M;

[0055] Gelatin: purchased from Rossello Company, the model is LB-125;

[0056] Casein phosphopeptide powder: purchased from DMV, model CE900CPP, wherein the CPP content is ≥ 20%, and the molecular weight of CPP is about 3500 Daltons;

[0057] Lactic acid bacteria starter: purchased from Danisco, mixed strains, including Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermop...

Embodiment 2

[0077] Embodiment 2, a kind of stirred yogurt (containing probiotics) containing casein phosphopeptide and its preparation method

[0078] 1. Raw material formula (according to 1 ton)

[0079] Yogurt base 900Kg,

[0080] Jam 100Kg.

[0081] Among them, the formula of the yogurt base includes (based on 1 ton):

[0082] White granulated sugar 70Kg,

[0083] Casein phosphopeptide powder 2.5Kg,

[0084] Pectin 1.2Kg,

[0085] Gelatin 1.5Kg,

[0086] Starch 7Kg,

[0087] Lactic acid bacteria starter 0.075Kg,

[0088] Milk balance.

[0089] Raw material standard

[0090] Milk: conform to GB6914 standard;

[0091] Starch: selected from National Starch Company, the model is PUREFLO;

[0092] Pectin: purchased from CPK, model YS-106-M;

[0093] Gelatin: purchased from Rossello Company, the model is LB-125;

[0094] Casein phosphopeptide powder: purchased from DMV, model CE900CPP, wherein the CPP content is ≥ 20%, and the molecular weight of CPP is about 3500 Daltons;

[0...

Embodiment 3

[0116] Embodiment 3, a kind of solidified yogurt containing casein phosphopeptide and its preparation method

[0117] 1. Raw material formula (based on 1 ton)

[0118] White granulated sugar 75Kg,

[0119] Casein phosphopeptide powder 2.5Kg,

[0120] Pectin 0.4Kg,

[0121] Gelatin 2Kg,

[0122] Starch 5Kg,

[0123] Lactic acid bacteria starter 0.07Kg,

[0124] Milk balance.

[0125] Raw material standard

[0126] Milk: conform to GB6914 standard;

[0127] Starch: selected from National Starch Company, the model is PUREFLO;

[0128] Pectin: purchased from CPK, model YS-106-M;

[0129] Gelatin: purchased from Rossello Company, the model is LB-125;

[0130] Casein phosphopeptide powder: purchased from DMV, model CE900CPP, wherein CPP content ≥ 20%,

[0131] The molecular weight of CPP is about 3500 Daltons;

[0132] Lactic acid bacteria starter: purchased from Danisco, mixed strains, including Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermoph...

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PUM

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Abstract

The invention relates to sour milk and a preparation method thereof, in particular to the sour milk added with casein phosphopeptide (CPP) and the preparation method thereof. The sour milk of the invention is a sour milk product which is prepared by using milk as a main raw material through the steps of CPP addition and strain fermentation; and preferably, 0.04 to 0.1 g of CPP is contained in 100 g of sour milk product. Through a reasonable formula and a reasonable process, the CPP is added into the sour milk product so as to furthest retain the effective content of the CPP, and the obtained sour milk product can achieve good stability and good taste under a refrigeration condition and within the shelf life.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, in particular to a yogurt with casein phosphopeptide (CPP) added to fermentation raw materials and a preparation method thereof, belonging to the field of fermented dairy product processing. Background technique [0002] Casein Phosphopeptides (CPP) are biologically active peptides made from bovine milk casein through biotechnology. The CPP molecule is composed of twenty to thirty amino acid residues, including 4 to 7 clustered phosphosilyl groups. Studies have shown that CPP is negatively charged in the weak alkaline environment of intestinal pH, which can prevent the further action of digestive enzymes, so that CPP will not be further hydrolyzed, but exists stably in the intestine; CPP can effectively promote the body's response to calcium and iron. , zinc and other divalent mineral nutrients absorption and utilization; and CPP has the characteristics of complete dissolution in a wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 侯宇鹏姜文杰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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