Yoghurt nutritional meal replacing food

A technology of meal replacement food and yogurt, which is applied in the field of yogurt nutritional meal replacement food and its preparation, can solve the problems of insufficient nutrition and balance, and achieve the effects of good digestion, novel packaging style and balanced diet

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 the addition of grains, nuts, fruit and vegetable dairy products in the prior art, and provide a nutritional substitute that can maintain a balanced nutritional diet, facilitate digestion, and can replace food, especially breakfast food. meal food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 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 0.3g of pectin, 0.2g of gelatin and 1.5g of modified starch. Cereal grains consist of grains of malt, barley, oats. Nut grains consist of grains of peanuts, hazelnuts, walnuts. The fruit and vegetable pellets consist of coconut fruit pieces. The particle size is processed into spherical particles with a particle diameter of 18mm.

[0041] (1) Mix 30g of sucrose and 2g of stabilizer, dissolve with 400g of fresh milk at 45°C and stir for 10 minutes, set aside.

[0042] (2) Pour the feed liquid into the remaining 500g of fresh milk and mix.

[0043] (3) Homogenize the material at 20mPa / 70°C, and sterilize at 95°C for 300s after homogenization.

[0044] (4) The material is cooled to 42°C, and 0.25u of bacteria is inserted. Mix for 30min.

[0045] (5) Ferment at 42°C, and the acidity at the...

Embodiment 2

[0049] The strain is composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus in a ratio of 3:4:2:1, and the stabilizer consists of 2.5g of guar gum, 1.5g of carrageenan, and sodium alginate 1 g composition. Cereal grains consist of oat grains. Nut grains consist of hazelnut grains. The fruit and vegetable pellets consist of coconut fruit pieces. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0050] (1) Mix 50g of sucrose and 5g of stabilizer, dissolve with 400g of 40°C reconstituted milk and stir for 10 minutes, set aside.

[0051] (2) Pour the feed liquid into the remaining 400g reconstituted milk and mix.

[0052] (3) Homogenize the material at 22mPa / 67°C, and sterilize at 100°C for 250s after homogenization.

[0053] (4) Cool the material to 44°C and inoculate 0.2u of bacteria. Mix for 30min.

[0054] (5) Ferment at 45°C, and the acidity at t...

Embodiment 3

[0059] The strains are composed of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium and Lactobacillus acidophilus at 4:4:1:1, and the stabilizer consists of 0.8g of pectin, 0.5g of gelatin and 3.7g 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. Fruit and vegetable pellets consist of pellets from bananas, oranges, pineapples, grapes, and papayas. The size of the particles is processed into particles whose length is 20 mm, width is 12 mm, and thickness is 2 mm.

[0060] 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, tha...

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PUM

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Abstract

The invention relates to yoghurt nutritional meal replacing food, which consists of singly packed yoghurt and ingredient particles, wherein the yoghurt is obtained through matching dairy products with stabilizing agents and sugarcane through strain fermentation, auxiliary ingredient particles are particle mixtures of grain, fruits, vegetables and nuts, and strains comprise lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium and lactobacillus acidophilus. The yoghurt nutritional meal replacing food provided by the invention has the characteristics that the nutrition is rich, the balanced diet is realized, and the yoghurt nutritional meal replacing food is conducive to digestion. In addition, the yoghurt and the grain, fruit and nut particles are respectively and singly packed, the son-mother package form is adopted, and the yoghurt nutritional meal replacing food 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 a yogurt nutritional meal replacement food 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 quickly became 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 certain luxury goods may not di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
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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