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Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life

A technology of green juice powder and viable count, which is applied in the field of fermented dairy product processing, can solve the problems of affecting the functionality of the starter, the rapid decline of the viable count of Lactobacillus bulgaricus, and the absence of technical reports on the application of plant green juice powder, etc. To achieve the effect of being beneficial to human health, good flavor and taste, and good flavor

Active Publication Date: 2013-05-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the most commonly used strains of yogurt starter are Streptococcus thermophilus and Lactobacillus delbrueckii ssp. The number of live cocci is relatively stable, and the number of live bacteria of Lactobacillus bulgaricus decreases rapidly, which seriously affects the function of the starter
[0006] At present, there have been researches on the use of plant green juice powder in processed beverages. However, there are no technical reports on the application of plant green juice powder in yogurt production.

Method used

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  • Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life
  • Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life
  • Application of plant green juice powder in maintaining stability of viable count of yoghourt in shelf life

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1, a kind of stirring type yoghurt and its production method that add plant green juice powder

[0058] 1. Raw material formula (according to 1 ton)

[0059] Barley Green Juice Powder 0.5kg

[0060] Green Onion Juice Powder 0.5kg

[0061] White sugar 65.0kg

[0062] Low Ester Pectin 1.0kg

[0063] Modified starch 4.0kg

[0064] BMY (basic bacteria + milk bifido) (CHR HANSEN cryogenic bacteria) 200U

[0065] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0066] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0067] Milk (total dry 13%) balance

[0068] Plant green juice powder is commercially available. It is mainly squeezed fresh plants to make plant green juice. Add phosphate to adjust its pH to 6.5, then heat and spray it dry to form powder. Heating conditions: 180°C, 200s.

[0069] Two, the production of the stirred type yoghurt containing plant green juice powder original flavor probiotics of the present embodiment is main...

Embodiment 2

[0074] Embodiment 2, a kind of solidified yoghurt and its production method adding edible yeast polypeptide

[0075] 1. Raw material formula (based on 1000kg):

[0076] Wheat Green Juice Powder 0.6kg

[0077] Chive Green Juice Powder 0.4kg

[0078] White sugar 68.0kg

[0079] Low Ester Pectin 0.8kg

[0080] Modified starch 5.0kg

[0081] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0082] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0083] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0084] Milk (total dry 13%) balance

[0085] Production of plant green juice powder: Squeeze fresh plants to make plant green juice, add phosphate to adjust its pH to 6.8, then heat it instantly and spray dry to form powder. Heating conditions: 185°C, 220s.

[0086] Two, produce the yogurt of the present embodiment according to following solidified yogurt process method:

[0087]1. Selection of raw milk: select fresh milk that has pas...

Embodiment 3

[0092] Embodiment 3: Probiotic Stirred Yogurt Containing Plant Green Juice Powder and Production Method thereof

[0093] 1. Raw material formula (based on 1000kg):

[0094] Oat Green Juice Powder 0.75kg

[0095] Green Onion Juice Powder 0.25kg

[0096] White sugar 65.0kg

[0097] Low Ester Pectin 0.6kg

[0098] Modified starch (hydroxypropyl starch) 7.0kg

[0099] BMY (Basic Strain + Milk Bifido) (CHR HANSEN Cryogenic Strain) 200U

[0100] Lactobacillus longum (CHR HANSEN cryogenic strain) 200g

[0101] Lactobacillus acidophilus (CHR HANSEN cryogenic strain) 10g

[0102] Milk balance.

[0103] Production of plant green juice powder: Squeeze fresh plants to make plant green juice, add phosphate to adjust its pH to 7.2, then heat and spray it dry to form powder. Heating conditions: 200°C, 180s.

[0104] Two, the production of the original flavor probiotic stirred yoghurt containing plant green juice powder of the present embodiment is mainly carried out according to the ...

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Abstract

The invention provides novel application of plant green juice powder, in particular application of the plant green juice powder in maintaining the stability of viable count of yoghourt in shelf life, and / or application of the plant green juice powder in inhibiting the growth of pernicious bacteria in the yoghourt. The invention also provides a method for preparing yoghourt added with the plant green juice powder, and the yoghourt prepared by the method. In the method, the yoghourt is taken as a carrier and is added with the plant green juice powder, and the prepared yoghourt can maintain the constancy of the viable count of Lactobacillus delbrueckii ssp. bulgaricus in shelf life and can inhibit the growth of the pernicious bacteria. Moreover, the prepared yoghourt product has good flavor and mouthfeel and high stability of the viable count in shelf life through a reasonable formula and an appropriate process.

Description

technical field [0001] The invention relates to adding plant green juice powder to yoghurt, which can play a series of functional roles. Specifically, it relates to adding plant green juice powder to yogurt, which can maintain the stability of the number of viable bacteria in the shelf life of the yogurt and inhibit the growth of harmful bacteria, and belongs to the field of fermented dairy product processing. Background technique [0002] Yogurt has rich nutrition and good taste, and has been widely welcomed. Part of the functionality of yogurt can be attributed to the action of starter cultures (mainly Lactobacillus bulgaricus and Streptococcus thermophilus). Since the most commonly used strains of yogurt starter are Streptococcus thermophilus and Lactobacillus delbrueckii ssp. The number of viable cocci was relatively stable, and the number of viable Lactobacillus bulgaricus decreased rapidly, which seriously affected the function of the starter. [0003] Plant green j...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/133
Inventor 杨梅杨美清姜文杰侯海峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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