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Yoghourt containing fragrant rice grains, and preparation method thereof

A technology of yogurt and fragrant rice, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of losing nutrients such as B vitamins, not reflecting the characteristics of rice fragrance, and thick taste, etc., to achieve a rich and thick taste, Effect of rich fermented flavor and quality improvement

Active Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the milk drinks added with grains in the market are directly added with grain powder, which tends to lose a large amount of nutrients such as B vitamins in the grains, and the taste is thick
CN99111321.7 discloses a rice soup milk drink, wherein the rice soup is boiled with a ratio of rice: water = 3.5: 100-5: 100, but experiments have proved that the taste of the rice soup obtained by the ratio is very light, and cannot reflect the characteristics of rice fragrance

Method used

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  • Yoghourt containing fragrant rice grains, and preparation method thereof
  • Yoghourt containing fragrant rice grains, and preparation method thereof
  • Yoghourt containing fragrant rice grains, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] One, prepare the sterilized yogurt with a long shelf life containing fragrant rice of the present embodiment (based on 1000 parts by weight of raw materials) according to the following raw material ratios:

[0034] Milk 600 parts by weight

[0035] Starter 200U

[0036] White sugar 5-10 parts by weight

[0037] Sodium carboxymethyl cellulose 0.2 parts by weight

[0038] Gellan gum 1.0 parts by weight

[0039] 0.4 parts by weight of monostearic acid ester

[0040] Fragrant rice 40 parts by weight

[0041] Essence 1.0 parts by weight

[0042] water balance

[0043] Raw material standard:

[0044] Milk: in line with GB6914 standard

[0045] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0046] Two, the production method of the liquid milk product of the present embodiment comprises the following steps successively:

[0047] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cl...

Embodiment 2

[0054] One, prepare the yogurt with a long shelf life containing fragrant rice of the present embodiment (based on 1000 parts by weight of raw materials) according to the following raw material ratios:

[0055] Milk 900 parts by weight

[0056] Starter 200U

[0057] White sugar 10 parts by weight

[0058] Locust bean gum 0.2 parts by weight

[0059] Konjac gum 0.2 parts by weight

[0060] 0.4 parts by weight of sucrose fatty acid ester

[0061] Basmati rice 80 parts by weight

[0062] water balance

[0063] Raw material standard:

[0064] Milk: in line with GB6914 standard

[0065]The performance indicators of each raw material meet the requirements of relevant quality standards.

[0066] Two, the production method of the long shelf-life yoghurt containing nutritious fragrant rice of the present embodiment comprises steps successively:

[0067] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process, and the standardization ...

Embodiment 3

[0073] One, prepare the yoghurt with a long shelf life containing nutritious fragrant rice of the present embodiment (based on 1000 parts by weight of raw materials) according to the following ratio of raw materials:

[0074] Milk 600 parts by weight

[0075] Starter 200U

[0076] 30-50 parts by weight of whole milk powder

[0077] White sugar 8 parts by weight

[0078] Pectin 1.0 parts by weight

[0079] Guar gum 0.2 parts by weight

[0080] 0.4 parts by weight of sucrose fatty acid ester

[0081] Basmati rice 50 parts by weight

[0082] water balance

[0083] Raw material standard:

[0084] Milk: in line with GB6914 standard

[0085] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0086] Two, the production method of the long shelf-life yoghurt containing nutritious fragrant rice of the present embodiment comprises steps successively:

[0087] (1) The raw milk whose temperature does not exceed 8°C is removed th...

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Abstract

The invention relates to the field of yoghourt, in particular to a yoghourt containing fragrant rice grains, and a preparation method thereof. Based on 1,000 parts by weight of raw yoghourt materials of the yoghourt, the raw yoghourt materials include 600 to 900 parts of milk, 200 U of starter, 0.8 to 1.6 parts of stabilizer and 40 to 80 parts of fragrant rice. The yoghourt containing fragrant rice grains meets the nutritional need of different groups of people, has better taste and flavor and more abundant nutrition than that of conventionally fermented yoghurt, improves the quality of dairyproducts, and enriches the market of the dairy products.

Description

technical field [0001] The invention relates to the field of yogurt, in particular to yogurt containing fragrant rice particles and a preparation method thereof. Background technique [0002] The long shelf-life yogurt currently on the market is made from milk or dairy products, fermented by adding sugar and strains, and the protein content of the finished product is not less than 2.3% (M / V), and an appropriate amount of stabilizer is added. Aseptically packaged fermented yogurt, its biggest feature is that it can be stored for no less than 120 days at room temperature, and more fruit pieces are added to adjust the flavor. The nutritional value of yogurt does not only come from live bacteria, but also the metabolites produced during the fermentation process have extremely high nutritional value. Even without live bacteria, yogurt is still a high-level nutritional and health food. In particular, most of the lactose in yogurt has been decomposed during the fermentation proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 巴根纳王艳萍郑卫东
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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