Yoghourt added with L-theanine and preparation method thereof

A technology of theanine and yogurt, applied in milk preparations, dairy products, applications, etc., can solve the problems of protein flocculation, protein instability, etc., and achieve the effect of good taste and flavor

Active Publication Date: 2011-04-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding L-theanine to yogurt needs to overcome technical difficulties. When L-theanine is added to dairy products and undergoes pasteurization or ultra-high temperature sterilization, it is very easy to make its protein unst

Method used

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  • Yoghourt added with L-theanine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of stirred yoghurt that adds L-theanine

[0028] 1. Raw material formula: 7% white sugar, 0.08% pectin, 0.6% starch, 0.2% gelatin, 0.005% lactic acid bacteria starter (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium), L -Theanine 0.3% (milky white powder, commercial food grade), the balance of milk.

[0029] Two, produce the yogurt of the present embodiment according to following stirring type yogurt process method:

[0030] 1. Process flow:

[0031] Raw milk inspection-ingredients and standardization-preheating-degassing-homogenization-sterilization-cooling-inoculation-stirring-insulation fermentation-demulsification-cooling-filling-refrigeration and post-cooking.

[0032] 1. Process description:

[0033] 2.1 Milk inspection: It mainly inspects several indicators such as sensory perception, acidity, fat, protein, whole milk solids, adulteration, and antibiotics.

[0034] 2.2 Ingredie...

Embodiment 2

[0046] Embodiment 2, a kind of L-theanine added stirring type yoghurt and its production method

[0047] 1. Raw material formula: 7% white sugar, 0.1% pectin, 0.3% starch, 0.1% gelatin, 10% jam, 0.006% lactic acid bacteria starter (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and bifidus bacillus), L-theanine 0.8% (milky white powder, commercially available food grade), the balance of milk.

[0048] Two, produce the yogurt of the present embodiment according to following stirring type yogurt process method:

[0049] 1. Process flow:

[0050] Raw milk inspection-ingredients and standardization-preheating-degassing-homogenization-sterilization-cooling-inoculation-stirring-insulation fermentation-demulsification-cooling-filling-refrigeration and post-cooking.

[0051] 2. Process description:

[0052] 2.1 Milk inspection: It mainly inspects several indicators such as sensory perception, acidity, fat, protein, whole milk solids, adult...

Embodiment 3

[0065] Embodiment 3, a kind of L-theanine added stirring type yoghurt and its production method

[0066] 1. Raw material formula: 7% white sugar, 0.05% pectin, 0.4% starch, 0.3% gelatin, 10% jam, 0.008% lactic acid bacteria starter (including Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and bifidus bacillus), L-theanine 0.5% (milky white powder, commercially available food grade), the balance of milk.

[0067] Two, produce the yogurt of the present embodiment according to following stirring type yogurt process method:

[0068] 1. Process flow:

[0069] Raw milk inspection-ingredients and standardization-preheating-degassing-homogenization-sterilization-cooling-inoculation-stirring-insulation fermentation-demulsification-cooling-filling-refrigeration and post-cooking.

[0070] 2. Process description:

[0071] 2.1 Milk inspection: It mainly inspects several indicators such as sensory perception, acidity, fat, protein, whole milk solids, adul...

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Abstract

The invention relates to the field of dairy product processing, in particular to yoghourt added with L-theanine and a preparation method thereof. Relative to 100 parts by weight of raw materials, the yoghourt added with the L-theanine comprises 0.3-0.8 part of L-theanine, 0.03-1 part of stabilizer, 0.005-0.009 part of lactobacillus leaven and the balance of milk, wherein the content of the L-theanine is 0.5 part, the stabilizer contains 0.03-0.1 part of pectin and 0.3-1 part of starch; or the stabilizer contains 0.03-0.1 part of pectin, 0.3-1 part of starch and 0.1-0.5 part of gelatin. Through the reasonable mixing of the L-theanine, the stabilizer and other flavoring agents and the combination of process conditions, the yoghourt added with the L-theanine which can be refrigerated for more than 21 days at 2-6 DEG C is produced and has favorable mouth feel and flavor.

Description

technical field [0001] The invention belongs to the field of dairy product processing. Specifically, the invention relates to yoghurt added with L-theanine and a preparation method thereof. Background technique [0002] According to the survey, most of the groups in the sub-health state are between 18 and 45 years old, among which urban white-collar workers, especially women, account for the majority. People in this age group are under a lot of pressure and are in a state of tension for a long time because they face social activities such as college entrance examination, business entertainment, business management, interpersonal communication, and job competition. If they cannot scientifically adjust and protect themselves, they will easily enter Asia. health status. Theanine (L-Theanine) chemical structure is similar to glutamine and glutamic acid, the active substances in the brain. It is a unique free amino acid in tea and has a sweet taste. With the continuous deepenin...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 尹小静胡海龙张海斌杨美清
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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