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Sugar-free yoghourt

A yogurt and sugar technology, applied in the field of sugar-free yogurt and its preparation, can solve the problems of loss of Vc content, no specific mention of stabilizers and fermentation strains, adverse effects of yogurt, etc., and achieve the effect of reducing sugar content

Active Publication Date: 2012-07-18
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] CN101664061A discloses a seabuckthorn yogurt and its production process, including fermenting fresh milk, seabuckthorn powder, stabilizer, thickener, mango and peach juice, etc., but there is no specific mention of which stabilizer and fermentation strain to use in this document
Adding seabuckthorn powder to fresh milk or reconstituted milk for co-fermentation can increase the Vc content of yogurt, but during the fermentation process of yogurt (due to the acidification of the produced acid), casein precipitation will occur, and the addition of seabuckthorn powder , will cause the crystallization of the produced casein, resulting in changes in the tissue state of the yogurt, not only causing the loss of Vc content, but also making the yogurt lose its original smooth texture, and the entrance will have a rough feeling; on the other hand, how to make the added Seabuckthorn yogurt has a greater probiotic function than ordinary yogurt, which also needs to be explored and studied
The prior art does not disclose any way to solve the defects of strong acidity of seabuckthorn and special flavor of seabuckthorn, which adversely affect yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Take fresh seabuckthorn fruit, squeeze the juice, sterilize, settle, filter, and spray dry to make seabuckthorn powder. The preparation consists of 0.6kg of pectin, 0.2kg of gelatin, 0.2kg of sodium chloride, 1.9kg of modified starch and 0.1kg of sodium pyrophosphate A total of 3kg of stabilizer.

[0055] (1) After mixing 15kg of seabuckthorn powder and 3kg of stabilizer evenly, add it to 200kg of reconstituted milk at 42°C.

[0056] (2) Dissolve 60kg of erythritol, 0.15kg of acesulfame-K and 0.25kg of neotame in 500kg of 65°C reconstituted milk and stir for 10 minutes, set aside.

[0057] (3) Pour the feed liquids of (1) and (2) into the remaining 200kg of reconstituted milk and mix.

[0058] (4) Homogenize the material at 22mPa / 66°C. After homogenization, sterilize at 98°C for 200s.

[0059] (5) The material is cooled to 44°C, and 235u of bacteria are inserted. Mix for 30min. The strain consisted of 4:4:1:1 Lactobacillus bulgaricus, Streptococcus thermophilus, Bif...

Embodiment 2

[0064] Using seabuckthorn powder purchased on the market, a total of 5 kg of stabilizers consisting of 0.6 kg of pectin, 0.8 kg of gelatin, 0.5 kg of sodium chloride, 2.6 kg of modified starch and 0.5 kg of sodium pyrophosphate were prepared.

[0065] (1) After mixing 3kg of seabuckthorn powder and 5kg of stabilizer evenly, add them to 400kg of fresh milk at 40°C.

[0066] (2) Dissolve 30kg of xylitol, 80kg of erythritol, 0.2kg of acesulfame-K, 0.2kg of neotame, 0.2kg of sucralose and 0.2kg of aspartame in 400kg of fresh milk at 65°C and stir for 10 minutes. spare.

[0067] (3) Pour the feed liquids of (1) and (2) into the remaining 100kg of fresh milk and mix.

[0068] (4) Homogenize the material at 25mPa / 70°C, and sterilize at 95°C for 300s after homogenization.

[0069] (5) Cool the material to 40°C and insert 250u of bacteria. Mix for 30min. The strain consisted of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in 3:...

Embodiment 3

[0073] Using seabuckthorn powder purchased in the market, prepare a total of 2kg of stabilizers consisting of 0.1kg of pectin, 0.2kg of gelatin, 0.2kg of sodium chloride, 1kg of modified starch and 0.5kg of sodium pyrophosphate.

[0074] (1) After mixing 10kg of seabuckthorn powder and 2kg of stabilizer evenly, add it to 400kg of fresh milk at 43°C.

[0075] (2) Dissolve 60kg of xylitol, 50kg of erythritol and 0.15kg of sucralose in 400kg of milk at 65°C and stir for 10 minutes, set aside.

[0076] (3) Pour the feed liquids of (1) and (2) into the remaining 100kg of reconstituted milk and mix.

[0077] (4) Homogenize the material at 22mPa / 67°C. After homogenization, sterilize at 98°C for 150s.

[0078](5) Cool the material to 44°C and insert 220u of bacteria. Mix for 30min. The strain was composed of Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:1.

[0079] (6) Ferment at 41°C, and the acidity at the end is controlled at 75 O T.

[0080] (7) Aft...

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PUM

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Abstract

The invention relates to sugar-free yoghourt and a preparation method thereof. The sugar-free yoghourt is prepared by fermenting a dairy product, a non-carbohydrate sweetening agent, sugar alcohol, a stabilizing agent and sea backthern powder through strains, wherein the stabilizing agent is selected from a combination of pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate.The yoghourt disclosed by the invention not only solves the problem of influence on the yoghourt flavor caused by casein crystallization and yoghourt tissue state change due to Vc enrichment, strong acidity and special flavor of the sea backthern in the prior art, but also has various healthcare and nutrition actions of multiple probiotics and sea backthern. The yoghourt disclosed by the invention is suitable for being drunk by consumers incapable of absorbing the sugar, and the due sweetness of the yoghourt is kept.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, more specifically, the invention relates to a sugar-free yogurt and a preparation method thereof. Background technique [0002] In recent years, with the improvement of people's quality of life, a nutritious, healthy and scientific lifestyle has gradually become people's pursuit. As people gradually deepen their understanding of the concept of health preservation, natural, high-quality, nutritious and healthy yogurt products have also become the mainstream of dairy consumption. In today's dairy market, apart from the common function of regulating the stomach, most yogurt products have other functions, which can no longer meet the needs of consumers. [0003] Seabuckthorn, Latin Chinese medicine name: FRUCTUS HIPPOPHAE, seabuckthorn oil contains 206 kinds of active substances that are beneficial to the human body, including 46 kinds of biologically active substances, including a large...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 许娜王安平孙健刘爱萍生庆海
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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