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Salty yoghourt capable of strengthening Fe, Zn and Ca and processing method thereof

A yogurt and savory technology, applied in the field of yogurt and its preparation, can solve the problems of insufficient taste, high sugar content in yogurt, damaged yoghurt texture, etc., and achieve the effects of rich taste, unique taste, and prevention of dental caries

Active Publication Date: 2010-10-27
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this product is that the flavor of the product is not soft enough, so the texture of yogurt will be damaged to a certain extent, and the taste is relatively simple; moreover, sugar such as sucrose is still added as the glycogen of lactic acid bacteria during the fermentation process, resulting in high sugar content in yogurt and poor taste. Not light enough
There is no report about changing the fermentation process, adding no sugar and other sweeteners before fermentation, and adding salt and other minerals for fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036]Dissolve 3kg of refined table salt (ordinary table salt without anticaking agent) in 500kg of fresh milk, and stir for 10-20 minutes, then add 0.1kg of mineral premix, stir for 5-15 minutes, and set aside. The composition and proportion of mineral premix are: iron pyrophosphate (1 weight part), ferrous lactate (1 weight part), ferrous gluconate (1 weight part), zinc gluconate (1 weight part), lactic acid Zinc (1 weight part), calcium carbonate (20 weight parts).

[0037] Mix with milk and quantify to 1000kg.

[0038] Homogenization and sterilization: materials are homogenized at 15-25MPa and 60-70°C, and then sterilized at 95-100°C for 5 minutes.

[0039] The material is cooled to 40-45° C., and the seed solution of mixed bacteria species accounting for 2.5-3.5% of the weight of the material is added and fully mixed.

[0040] Strains: Mixed strains of Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus.

[0041] Fermentation is carried o...

Embodiment 2

[0046] All the other are with embodiment 1, difference is:

[0047] Bamboo salt consumption: 2kg; mineral premix consumption: 1kg; mineral premix is: ferrous gluconate (1 weight part), zinc gluconate (1 weight part), calcium lactate (20 weight parts), glucose Calcium Oxide (10 parts by weight).

[0048] The sterilization conditions before yogurt homogenization are 115-120°C, 3-5s. The inoculum amount of the mixed strain is 3.5-5% (by weight).

[0049] The resulting product is soft and light in taste, with a slightly salty taste. The bamboo salt used contains a variety of trace elements, which are good for your health.

Embodiment 3

[0051] All the other are with embodiment 1, difference is:

[0052] Natural sea salt consumption: 4kg; mineral premix consumption: 0.5kg; mineral premix is: iron pyrophosphate (1 weight part), ferrous lactate (1 weight part), ferrous gluconate (1 weight part) , zinc gluconate (1 weight part), amino acid calcium (15 weight parts).

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PUM

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Abstract

The invention takes fresh milk or reconstituted milk as a main material, does not add any sweetener, such as cane sugar, fructose, glucose and the like but adds Na, Fe, ZN and Ca which are easy to absorb to obtain salty yoghourt capable of strengthening Fe, Zn and Ca. The invention aims to change the sour and sweet mouth feel of yoghourt and develops a fermented sugarless low-sodium dairy product which has bland taste, is favourable for the tooth health of youngsters and cardiovascuIar health of middle-aged and elderly people.

Description

technical field [0001] The invention relates to a yoghurt and a preparation method thereof, in particular to salty yoghurt which does not add sugar, adds salt, and simultaneously fortifies iron, zinc and calcium, and a preparation method thereof. Background technique [0002] The World Health Organization (WHO) has investigated the causes of death of the population in 23 countries, and concluded that sugar addiction is more harmful than smoking. Long-term consumption of foods with high sugar content will significantly shorten people's life expectancy, and put forward " Quit sugar" slogan. The food currently on the market is mainly sweet food, and a large amount of sugar, such as sucrose, fructose, and glucose, is added to most instant food products. [0003] The announcement of the Ministry of Health (No. 2008-3) pointed out that children are prone to dental caries and myopia due to gluttony. In recent years, the prevalence of dental caries in children caused by eating swe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 陈历俊宋小红胡长利卢阳
Owner BEIJING SANYUAN FOOD
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