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Yoghourt containing cereal particles and fruit particles and production method thereof

A technology of grain granules and fruit granules, applied in food science, dairy products, dairy products, etc., to achieve the effect of delicate taste, rich nutrition and increasing variety

Active Publication Date: 2011-01-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented inventive technology provides an improved type of milk called yogurts with various ingredients like berries or cereals mixed together. These mixings help create delicious drinks without adding too much calories compared to regular cow-based milks. Additionally, these mixtures are highly effective at stimulating gut flora while reducing inflammation caused by bacteria associated therewith. Overall, this innovative design improves the overall appearance and palatability of dairy products such as yoghurs.

Problems solved by technology

Technologies aim at making yogurts easier than traditional methods involving mixing them together. Existing techniques involve producing pure flavors only, but this results in decreased sweetness due to added sugar content. To combine these components into one, we propose introducing certain fruits called berries along with yarns to create delicious tastings while still giving benefits to humans.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1, barley+oat+pineapple yogurt and production method thereof

[0039] Raw material formula (according to 1 ton):

[0040] Yogurt base 820.0Kg,

[0041] Barley + oats + pineapple jam 180.0Kg.

[0042] The barley+oat+pineapple jam used in the present embodiment is prepared according to the following method:

[0043] Add the cleaned barley and oats (among which, the oats are specially selected Australian selected oats, full of grains) and an appropriate amount of pure water into the batching tank to heat, start stirring, add an appropriate amount of stabilizer (if pectin), and when the temperature reaches 85°C, add pineapple ( Dice) and sucrose in advance, and add an appropriate amount of essence, adjust the pH value of the feed liquid to about 4.0, and the Brix value (%) to about 35, treat it at 90°C for 25 minutes, and then cool it below 30°C to obtain barley+oat+pineapple jam, Standby; among them, most of the barley and oats are mature whole grains, the pi...

Embodiment 2

[0049] Embodiment 2, red bean+black bean+mulberry fruit yogurt and production method thereof

[0050] Raw material formula (according to 1 ton):

[0051] Yogurt base 880.0Kg,

[0052] Red bean + black bean + mulberry jam 120.0Kg.

[0053] Wherein, the formula of described yoghurt base material is (in basic 1 ton):

[0054] Milk 920.0Kg

[0055] Yogurt Stabilizer (Pectin + Starch + Gelatin) 10Kg

[0056] White sugar 70Kg

[0057] YC-380 (CHR HANSEN freeze-dried strains) 250DCU

[0058] LGG (Lactobacillus rhamnosus) 10g

[0059] Above-mentioned each raw material weight sum is basically 1000kg.

[0060] Raw material standard:

[0061] Milk: conform to GB6914 standard;

[0062] The production process of red bean + black bean + mulberry jam mainly includes: first soak the selected and graded black beans and red beans (first-grade product) in aqueous solution (at room temperature about 20-30°C, 6h), and then vacuum ripen them in an acidic environment (water pH adjustment 3...

Embodiment 3

[0069] Embodiment 3, red bean+black bean+blueberry yogurt and production method thereof

[0070] Raw material formula (according to 1 ton):

[0071] Yogurt base 800.0Kg,

[0072] Red bean + black bean + blueberry jam 200.0Kg.

[0073] Raw material standard:

[0074] Milk: conform to GB6914 standard;

[0075] The production process of red bean + black bean + blueberry jam mainly includes: first soak the selected and graded black beans and red beans (first-grade product) in aqueous solution (30-40°C, 4h), and then vacuum ripen them in an acidic environment (adjust the pH of the water to 4.0 , vacuum degree -0.09MPa, 90min), after pouring out the acid water, carry out vacuum sugar soaking (vacuum degree -0.09MPa, sugar concentration 30%, about 2h), and then drain the sugar; after that, add the beans and appropriate amount of pure water to the batching tank Heat, start stirring, add appropriate amount of stabilizer, sucrose, and blueberry fruit, adjust the pH of the feed solut...

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Abstract

The invention provides yoghourt containing cereal particles and fruit particles and a production method thereof. The yoghourt contains 0.5-14 percent of cereal particles and 0.5-14 percent of fruit particles, wherein the cereal comprises one or more of wheat and beans; and the fruit comprises one or more of orange, mulberry, raspberry, blueberry, cranberry, crowberry, strawberry, cherry, black currant, grape, apple, pineapple, pear, peach, mango, pawpaw, pomelo, Chinese gooseberry, apricot and the like. Through reasonable proportion and proper process, the invention provides a new yoghourt product to enrich the market, and the yoghourt has the advantages of rich nutrition, reasonable match of meals and excellent stability during shelf life.

Description

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Claims

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Application Information

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Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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