Kelp dietary fiber yoghourt and production method thereof

A technology of dietary fiber and production method, which is applied in the field of kelp dietary fiber yogurt, can solve problems that have not been seen, and achieve the effects of increasing health care functions, expanding the scope of application, and enriching nutrition

Inactive Publication Date: 2010-08-18
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no report on the preparation of kelp dietary fiber yoghurt by compound fermentation of kelp dietary fiber and milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The components and percentages by weight of kelp dietary fiber yogurt in the present embodiment are respectively: fresh milk 80%, kelp dietary fiber 3%, sucrose 9%, stabilizer (sodium carboxymethylcellulose: xanthan gum (w / w) =2:1) ​​0.5%, bacterial species (Streptococcus thermophilus:Lactobacillus bulgaricus=1:1) 2%, and the balance is water.

[0026] The production method of kelp dietary fiber yogurt in the present embodiment is:

[0027] After the kelp was washed, dried and crushed, at a pH value of 4.0 and a temperature of 48°C, the enzymatic hydrolysis treatment was carried out with cellulase and protease for 2 hours. Enzyme 10u, protease 18u with an enzyme activity of 100000u / g, the cell wall of the kelp after enzymolysis is double destroyed, and alginate is fully released; , the alkaline hydrolysis time is 1h, the protein in the kelp enzymolysis solution is completely digested after alkaline hydrolysis, which is beneficial to the further purification of dietary ...

Embodiment 2

[0033] The components and percentages by weight of kelp dietary fiber yogurt in the present embodiment are respectively: fresh milk 85%, kelp dietary fiber 1%, sucrose 6%, stabilizer (sodium carboxymethylcellulose: xanthan gum (w / w) =2:1) ​​0.8%, bacterial species (Streptococcus thermophilus:Lactobacillus bulgaricus=1:1) 4%, and the balance was water.

[0034] The production method of kelp dietary fiber yogurt in the present embodiment is:

[0035]After the kelp is washed, dried and crushed, at pH 4.5 and temperature 50°C, use cellulase and protease for enzymolysis treatment for 1 hour. The amount of enzyme used is: 20000u / g of cellulose with enzyme activity per gram of kelp dry powder Enzyme 12u, protease 20u with an enzyme activity of 100000u / g, the cell wall of the kelp after enzymolysis is double destroyed, and the alginate is fully released; then use 19 times the weight of dry kelp and a concentration of 5% sodium carbonate solution at a temperature of 55 ° C , the alkal...

Embodiment 3

[0041] The components and percentages by weight of kelp dietary fiber yogurt in the present embodiment are respectively: fresh milk 90%, kelp dietary fiber 2%, sucrose 4%, stabilizer (sodium carboxymethylcellulose: xanthan gum (w / w) =2:1) ​​0.3%, bacteria species (Streptococcus thermophilus:Lactobacillus bulgaricus=1:1) 1%, and the balance is water.

[0042] The processing method of kelp dietary fiber yogurt in the present embodiment is:

[0043] After the kelp is washed, dried and crushed, at pH 5 and temperature 52°C, use cellulase and protease for enzymolysis treatment for 0.5h. The amount of enzyme used is: 20000u / g fiber with enzyme activity per gram of kelp dry powder Sulfase 15u, protease 25u with an enzyme activity of 100000u / g, the cell wall of the kelp after enzymolysis is double destroyed, and the alginate is fully released; ℃, the alkaline hydrolysis time is 3h, the protein in the kelp enzymatic hydrolyzate is completely digested after alkaline hydrolysis, which i...

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PUM

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Abstract

The invention relates to a kelp dietary fiber yoghourt and a production method thereof. The production method comprises the following steps: adding a water solution of kelp dietary fibers, stabilizer and sucrose to weighed fresh milk, wherein the stabilizer comprises sodium carboxymethylcellulose and xanthan gum, and the mass ratio of the sodium carboxymethylcellulose to the xanthan gum is 2:1; and homogenizing, sterilizing, cooling, then adding strains to ferment, and cooling to obtain the kelp dietary fiber yoghourt, wherein the strains comprise Streptococcus thermophilus and Lactobacillus bulgaricus, and the mass ratio of the Streptococcus thermophilus to the Lactobacillus bulgaricus is 1:1; and the kelp dietary fiber yoghourt comprises the following components in percentage by weight: 80-90% of the fresh milk, 1-3% of the kelp dietary fibers, 4-10% of the sucrose, 0.3-0.8% of the stabilizer, 1-5% of strains and balance of water. The kelp dietary fiber yoghourt is sweet and sour, is rich in nutritive materials, and can smooth intestinal tract, prevent and cure constipation, reduce cholesterol and regulate blood fat and blood sugar in case of being drunk for a long term, and is especially applicable to the diet of middle-aged and elderly people, diabetes patients and overweight people. The production method has the advantages of advanced process, reasonable steps and easy operation, and is applicable to industrialized production.

Description

technical field [0001] The invention relates to a fermented milk preparation using additives, in particular to kelp dietary fiber yoghurt prepared by combining kelp dietary fiber and milk through fermentation and a production method thereof. Background technique [0002] We know that yoghurt is made from fresh milk, and after being sterilized by Marsh, beneficial bacteria (starter) are added to the milk to make a milk product after fermentation. It tastes sweet and sour, and is very popular among people. . During the fermentation process, about 20% of the sugar and protein in the milk are decomposed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.); The process can also produce a variety of vitamins, such as VB1, VB2, VB6, VB12 and so on. Compared with fresh milk, yogurt not only has all the nutrients of fresh milk, but also can make protein into fine milk blocks, and the calcium lactate formed by the combination of lactic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 孟秀梅刘昌衡唐聚德张绵松袁文鹏夏雪奎王小军孙永军胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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