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Assorted nutritional yoghurt

A technology of yogurt and nutrition, which is applied in the field of yogurt products and its preparation, and can solve problems such as insufficient nutrition and balance

Inactive 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

[0006] The problem to be solved by the present invention is to solve the defect of insufficient nutritional balance in dairy products with added cereals, nuts and fruits in the prior art, and provide a kind of assorted nutrition that can maintain a balanced nutritional diet, facilitate digestion, and can replace food, especially breakfast food yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The strains are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in a ratio of 3:3:2:2, and the stabilizer consists of 0.3kg of pectin, 0.2kg of gelatin and 1.5kg of modified starch. Cereal grains consist of grains of malt, barley, oats. Nut grains consist of grains of peanuts, hazelnuts, walnuts. The fruit pellets consist of apple pellets and are pre-cooked. The particle size is processed into spherical particles with a particle diameter of 18mm.

[0055] (1) Mix 30kg of sucrose, 2kg of stabilizer, 1kg of inulin, and 10kg of concentrated whey protein, dissolve in 400kg of 55°C fresh milk and stir for 10 minutes, and set aside.

[0056] (2) Pour the feed liquid into the remaining 500kg of fresh milk and mix.

[0057] (3) Homogenize the material at 20mPa / 70°C, and sterilize at 95°C for 300s after homogenization.

[0058] (4) Cool the material to 42°C and insert 250u of bacteria. Mix for 30min.

[0059] ...

Embodiment 2

[0063] The strain is composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in a ratio of 3:4:2:1. The stabilizer consists of 2.5kg of guar gum, 1.5kg of carrageenan, and sodium alginate 1kg composition. Cereal grains consist of oat grains. Nut grains consist of hazelnut grains. Fruit and vegetable pellets consist of peach pellets and are pre-cooked. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0064] (1) Mix 50kg of sucrose, 5kg of stabilizer, 3kg of inulin, and 20kg of concentrated whey protein, dissolve with 400kg of 65°C reconstituted milk and stir for 10 minutes, and set aside.

[0065] (2) Pour the feed liquid into the remaining 400kg of reconstituted milk and mix.

[0066] (3) Homogenize the material at 22mPa / 67°C, and sterilize at 100°C for 250s after homogenization.

[0067] (4) Cool the material to 44°C and insert 200u of bacteria. M...

Embodiment 3

[0072] The bacteria are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus at 4:4:1:1, and the stabilizer is composed of 0.8kg of pectin, 0.5kg of gelatin and 3.7kg of modified starch. Cereal grains consist of grains of black rice, corn, glutinous rice, brown rice and barley. The nut granules consist of almond and pistachio granules. The fruit pellets consist of pellets of banana, orange, pineapple, grape, papaya and are pre-cooked. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0073] using recovery milk, 72 O Alcohol protein stable, acidity ≤ 18 O T, normal boiling; detection of fat, protein, non-fat milk solids and antibiotic residues; milk temperature ≤ 4°C; the raw milk standardization steps are: milk temperature (40-45°C) and cycle time (10 minutes), after standardization Milk protein content and non-fat milk solids meet the requirements...

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Abstract

The invention provides assorted nutritional yoghurt. Dairy products are matched with stabilizing agents, inulin, concentrated whey protein and sugarcane to be subjected to strain fermentation, and obtained materials are mixed with particles of boiled fruits, grains and nuts. The assorted nutritional yoghurt provided by the invention has the characteristics that the nutrition is rich, various health care functions are realized, the balanced diet is realized, and the assorted nutritional yoghurt is conducive to digestion. The assorted nutritional yoghurt belongs to good yoghurt meal replacing food.

Description

technical field [0001] The invention relates to a yogurt product and a preparation method thereof, more specifically, the invention relates to an assorted nutritional yogurt containing boiled fruit particles and a preparation method thereof. Background technique [0002] Muesli is a kind of muesli that is widely loved by Westerners. It contains cereals, dried fruits, nuts and other ingredients, and it is brewed with milk, yogurt or fruit juice. Around 1900, a Swiss physician Maximilian Bircher-Benner The nutritious breakfast invented and designed for his patients has quickly become popular due to its convenience, deliciousness, and rich nutrition. It is currently the first choice of breakfast for many Westerners. [0003] The economic crisis has triggered people's awareness of saving money. In addition to the decline in the consumption of luxury goods, consumers will also reduce their spending on intangible services such as travel and leisure. People's consumption of certa...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13A23C9/137
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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