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.

Active Publication Date: 2011-08-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As far as the fruit itself is concerned, although it can mix and match many flavors, it is still monotonous and lacking. It has

Method used

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  • Liquid dairy product containing wheat gluten and preparation method thereof
  • Liquid dairy product containing wheat gluten and preparation method thereof
  • Liquid dairy product containing wheat gluten and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a liquid dairy product containing wheat gluten and a preparation method thereof. The liquid dairy product is prepared from yoghourt and gluten which accounts for 5 to 10wt% of the yoghourt. The invention also provides a method for preparing the liquid dairy product. The liquid dairy product containing wheat gluten provided by the invention has excellent taste, an eater can taste the chewy of the gluten when chewing, and can feel the smooth of the yoghourt, so that the eater can further feel the durable flavor of the yoghourt.

Description

technical field [0001] The invention relates to a liquid milk product and a preparation method thereof, in particular to a gluten-containing liquid milk product and a preparation method thereof. Background technique [0002] Yogurt is a semi-fluid fermented dairy product with a mild sour taste due to the lactic acid content. It is the most popular dairy product among fermented dairy products today. In addition to retaining all the nutrients of fresh milk, yogurt can also produce various vitamins necessary for the human body during the fermentation process. For people with lactose indigestion, eating yogurt will not cause abdominal distension, gas, or diarrhea. At the same time, lactic acid in yogurt can effectively improve the utilization rate of calcium and phosphorus in the human body. In addition, lactic acid bacteria in yogurt can maintain the ecological balance of intestinal flora, inhibit the growth of saprophytic bacteria in the intestinal tract, thereby preventing ...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 党云刚韩亚轩姜文杰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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