Sugar-free grain yoghurt

A yogurt and grain technology, applied in the field of grain yogurt and its preparation, can solve the problems of rough taste, loss of Vc content, adverse effects of yogurt, etc., and achieve the effect of good taste and low 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

[0009] 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 t...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] 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.

[0059] (1) After mixing 15kg of seabuckthorn powder and 3kg of stabilizer evenly, add it to 200kg of reconstituted milk at 42°C.

[0060] (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.

[0061] (3) Pour the feed liquids of (1) and (2) into the remaining 200kg of reconstituted milk and mix.

[0062] (4) Homogenize the material at 22mPa / 66°C. After homogenization, sterilize at 98°C for 200s.

[0063] (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

[0068] 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.

[0069](1) After mixing 3kg of seabuckthorn powder and 5kg of stabilizer evenly, add them to 400kg of fresh milk at 40°C.

[0070] (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.

[0071] (3) Pour the feed liquids of (1) and (2) into the remaining 100kg of fresh milk and mix.

[0072] (4) Homogenize the material at 25mPa / 70°C, and sterilize at 95°C for 300s after homogenization.

[0073] (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 3:3...

Embodiment 3

[0077] 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.

[0078] (1) After mixing 10kg of seabuckthorn powder and 2kg of stabilizer evenly, add it to 400kg of fresh milk at 43°C.

[0079] (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.

[0080] (3) Pour the feed liquids of (1) and (2) into the remaining 100kg of reconstituted milk and mix.

[0081] (4) Homogenize the material at 22mPa / 67°C. After homogenization, sterilize at 98°C for 150s.

[0082] (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.

[0083] (6) Ferment at 41°C, and the acidity at the end is controlled at 75 O T.

[0084] (7) Af...

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PUM

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Abstract

The invention relates to sugar-free grain yoghurt and a preparation method of the sugar-free grain yoghurt. Dairy products are matched with stabilizing agents, non-sugar sweeteners, sugar alcohol and hippophae rhamnoides powder to be subjected to strain fermentation and grain particle addition for obtaining the sugar-free grain yoghurt, wherein the stabilizing agents are selected from combinationof pectin, gelatin, modified starch, sodium chloride and sodium pyrophosphate. The yoghurt provided by the invention solves the problems that in the prior art, hippophae rhamnoides are rich in vitamin C (Vc), the acidity is strong, and the flavor is special, so the casein crystallization is caused, the tissue state of the yoghurt is changed, and the flavor of the yoghurt is influenced. In addition, the yoghurt realizes various health care and nutrition effects of grains, various kinds of probiotics and the hippophae rhamnoides and belongs to good yoghurt meal replacing food. The yoghurt provided by the invention is suitable for being drunk by customers who cannot take sugar, and in addition, the deserved sweetness of the yoghurt is maintained.

Description

technical field [0001] The invention relates to a grain yogurt and a preparation method thereof, more specifically, the invention relates to a sugar-free grain yogurt and a preparation method thereof. Background technique [0002] Cereals Meal is a food that is processed into flakes or granules with cereals—corn, rice, wheat, oats, etc. Other grains, such as oats and barley, can lower blood cholesterol levels. Evidence shows that eating foods made entirely of grains can protect against cardiovascular disease and diabetes. According to survey data, people who often eat cereal meals have higher absorption of calcium, magnesium, iron, vitamin B1, B2, B6, folic acid, and fiber than those who do not eat cereal meals or only occasionally eat them, and they have higher absorption from fat. You also get fewer calories and a lower obesity factor. [0003] Cereal meals are usually eaten with milk and cream. Some consumers who are intolerant to milk and cream often like to use yogu...

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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