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

A technology of yogurt and salty taste, which is applied in the field of yogurt and its preparation, which can solve the problems of insufficient taste, high sugar content of yogurt, and damage to the texture of yogurt, and achieve the effect of rich taste, unique taste and avoiding dental caries

Active Publication Date: 2012-07-25
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 3 kg of refined salt (common salt without anti-caking agent) with 500 kg of fresh milk liquid, stir for 10-20 min, add 0.1 kg of mineral premix, stir for 5-15 min, and set aside. The composition and proportion of the 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 part by weight), calcium carbonate (20 parts by weight).

[0037] Mixed with milk and dosed to 1000kg.

[0038] Homogenization and sterilization: The material is homogenized under the conditions of 15-25MPa and 60-70℃, and then sterilized at 95-100℃ for 5min.

[0039] The material is cooled to 40-45 DEG C, and the mixed bacterial seed liquid, which accounts for 2.5-3.5% of the weight of the material, is added and mixed thoroughly.

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

[0041] Fermentation was ...

Embodiment 2

[0046] All the other are with embodiment 1, and 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 acid (10 parts by weight).

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

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

Embodiment 3

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

[0052] Amount of natural sea salt: 4kg; Amount of mineral premix: 0.5kg; Mineral premix: ferric pyrophosphate (1 part by weight), ferrous lactate (1 part by weight), ferrous gluconate (1 part by weight) , 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 productwhich 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 a salty yogurt without added sugar and salt, and simultaneously fortified with iron, zinc and calcium, and a preparation method thereof. Background technique [0002] The World Health Organization (WHO) has investigated the causes of death in 23 countries and concluded that sugar addiction is more harmful than smoking, and long-term consumption of foods high in sugar will significantly shorten people's lifespan, and put forward " Quit Sugar" slogan. At present, the food on the market is mainly sweet food, and most of the fast food products have added a lot of sugar, such as sucrose, fructose, glucose and so on. [0003] The Ministry of Health Announcement (2008-3) pointed out that children are prone to tooth decay and myopia due to their gluttony of sweets. In recent years, the prevalence of dental caries in children due to eating sweets has also remained high. Howe...

Claims

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Application Information

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Patent Type & Authority Patents(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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