Tartary buckwheat oligosaccharide yoghourt

A technology of oligosaccharides and isomaltose oligosaccharides, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of unreported yogurt, etc., and achieve obvious health effects, good commercial development value and market prospects, and unique flavors Effect

Inactive Publication Date: 2012-01-04
七彩云乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0012] (2), viscosity
[0034] Before the present invention proposes, the technical scheme that adopts tartary buckwheat and oligosaccharide to prepare yoghurt has not also reported

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0037] Take the following raw materials: 1000g of fresh milk, 10g of tartary buckwheat flour, 10g of isomaltooligosaccharide, 75g of sucrose, 3g of pectin, and 0.04g of lactic acid bacteria fermentation powder. Each gram of lactic acid bacteria fermentation powder contains 1 billion live bacteria.

[0038] The production process steps are as follows: heat fresh milk to 75°C, add tartary buckwheat flour, isomaltooligosaccharides, sucrose and pectin, stir to dissolve the added materials evenly to obtain a mixed material liquid; control the temperature of the mixed material liquid at 65 °C for homogenization , the homogenization pressure is 20Mpa; after homogenization, sterilize at 95°C for 300 seconds; cool to 42-45°C, add lactic acid bacteria fermentation powder and stir evenly, after quantitative filling, keep fermentation at 42-45°C for 5-6 hours , when the acidity ≥ 70 degrees, quickly cooled to 0-6 ℃ is the finished product, according to conventional storage and sales.

[0...

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PUM

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Abstract

The invention discloses a tartary buckwheat oligosaccharide yoghourt which is characterized by being prepared from the following raw materials by weight percent: 0.1-10% of tartary buckwheat flour, 0.1-10% of oligomerization isomaltose, 85-95% of fresh milk and a proper amount of conventional additive materials which comprise lactobacillus fermentation powder, cane sugar and pectin. The tartary buckwheat oligosaccharide yoghourt provided by the invention is new-type fermented milk with special flavor, rich nutrition, fine mouthfeel and obvious health-care effect; the special fragrance of the tartary buckwheat is improved and coordinated; the components having health-care effects on human bodies are brought into full play; the special taste and preference of special consumers are satisfied simultaneously; and the tartary buckwheat oligosaccharide yoghourt can be more easily accepted by vast common consumers.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to tartary buckwheat oligosaccharide yogurt. Background technique [0002] 1. Oligosaccharides [0003] The main beneficial bacteria in the human body are bifidobacteria in the intestinal tract, which are deadly killers of many pathogenic bacteria and good friends of human health. Oral administration of bifidobacteria is of course the easiest way, but it has three major drawbacks: first, bifidobacteria are expensive, making us unaffordable; second, bifidobacteria are highly sensitive to oxygen, force, heat and acid, and are difficult to preserve 3. While artificially increasing the number of bifidobacteria in the body, it will have adverse effects on the ability of the human body to reproduce bifidobacteria. After various arguments by experts, the most effective and safest way to overcome the above shortcomings is to create a suitable living environment for beneficial intestinal bact...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 莫春良马跃明
Owner 七彩云乳业有限公司
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