Liquid dairy product containing wheat gluten and preparation method thereof
A technology for dairy products and gluten, applied in the field of liquid dairy products and their preparation, can solve the problems of monotonous shortage, difficulty in stimulating consumers' purchasing desire, and single selling point, etc., and achieve the effects of enhancing nutritional value, improving stability and elasticity.
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Embodiment 1
[0044] This embodiment provides a gluten-containing liquid milk product, which is composed of yogurt and gluten accounting for 5% of the total weight of the yogurt.
[0045] The gluten that present embodiment adopts is prepared through the following steps:
[0046] Using wheat flour as raw material, add water 2-3 times the weight of wheat flour and salt accounting for 0.1-10% of the total weight, and repeatedly wash by rubbing until the water becomes clear and other impurities are washed away to become gluten (uncooked gluten). ), and then steam it until the gluten has been set, then cut it into 1cm 3 cubes, spare.
[0047] The yogurt adopted in the gluten-containing liquid milk product provided by the present embodiment has the following composition by weight percentage:
[0048] White granulated sugar is 5%, whey protein 5%, starch 4%, gelatin 0.1%, emulsifier (monoglyceride) 0.05%, strain 1%, and the rest is pure fresh milk, among which the strain is 1:1 The quality ratio ...
Embodiment 2
[0066] This embodiment provides a gluten-containing liquid milk product, which is composed of yogurt and gluten accounting for 7% of the total weight of the yogurt.
[0067] The preparation method of the gluten that present embodiment adopts is identical with embodiment 1.
[0068] The yogurt adopted in the gluten-containing liquid milk product provided by the present embodiment has the following composition by weight percentage:
[0069] White sugar is 7%, whey protein 3%, starch 1.5%, gelatin 1%, emulsifier (monoglyceride) 0.5%, strain 3%, and the rest is pure fresh milk, among which the strain is 1:1 The quality ratio of Lactobacillus bulgaricus and Streptococcus thermophilus.
[0070] The preparation method of the gluten-containing liquid milk product provided in this example is the same as that in Example 1.
Embodiment 3
[0072] This embodiment provides a gluten-containing liquid milk product, which is composed of yogurt and gluten accounting for 8% of the total weight of the yogurt.
[0073] The preparation method of the gluten that present embodiment adopts is identical with embodiment 1.
[0074] The yogurt adopted in the gluten-containing liquid milk product provided by the present embodiment has the following composition by weight percentage:
[0075] White sugar is 8%, whey protein 1%, starch 3%, gelatin 0.5%, emulsifier (monoglyceride) 0.01%, strain 2%, and the rest is pure fresh milk, among which the strain is 1:1 The quality ratio of Lactobacillus bulgaricus and Streptococcus thermophilus.
[0076] The preparation method of the gluten-containing liquid milk product provided in this example is the same as that in Example 1.
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