Yogurt containing fish oil

A technology of yogurt and fish oil, applied in milk preparations, dairy products, applications, etc.

Inactive Publication Date: 2012-08-01
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Unfortunately, there are still no such solutions in the current prior art that can be used for reference

Method used

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  • Yogurt containing fish oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] (1) Mix the stabilizer composed of 0.1kg of carrageenan, 0.1kg of microcrystalline cellulose, and 2.8 modified starch with 5 times the weight of white sugar (15Kg), then add white sugar (35Kg), 3Kg of whey protein wpc80, fish oil 0.1Kg, vitamin C palmitate 0.01 Kg, vitamin E 0.001 Kg, lecithin 0.1Kg; dissolve with 300Kg, 70℃ low-fat milk liquid, and stir for 10min;

[0073] (2) Mix and quantify the remaining 400kg of low-fat milk. Cool to below 10°C.

[0074] (3) Homogenize the material at 18Mpa / 65°C and sterilize at 95°C / 300s;

[0075] (4) Cool the material to 42°C and insert 200u of bacteria. Mix for 10 min. The strain is a 3:3:1:1 combination of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Bifidobacterium.

[0076] (5) Ferment at 42°C, and the acidity at the end is controlled at 70 O T.

[0077] (6) Turn over the cylinder and cool it down. After the acidity reaches the requirement, turn on the ice water, start the agitat...

Embodiment 2

[0080] (1) Mix the stabilizer composed of 2.5kg of carrageenan, 2.5kg of microcrystalline cellulose, and 5kg of modified starch with 90kg of white sugar, then add 15Kg of whey protein wpc80, 5Kg of deep-sea fish oil, 1Kg of vitamin C palmitate, vitamin E 0.05 Kg, lecithin 0.5 Kg, dissolved in 700Kg, 75°C low-fat non-antibiotic fresh milk, and stirred for 12 minutes;

[0081] (2) Mix and quantify the remaining 200kg of low-fat antibiotic-free fresh milk. Cool to 8°C.

[0082] (3) Homogenize the material at 20Mpa / 70°C and sterilize at 100°C / 300s;

[0083] (4) Cool the material to 45°C, and insert 250u of bacteria. Mix for 10 min. The strain is a 3:3:2:1 combination of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, and Bifidobacterium.

[0084] (5) Ferment at 45°C, and the acidity at the end is controlled at 80 O T.

[0085] (6) Turn over the cylinder and cool it down. After the acidity reaches the requirement, turn on the ice water, start...

Embodiment 3

[0088] (1) Mix the stabilizer composed of 0.5kg of carrageenan, 0.2kg of microcrystalline cellulose, and 4.3kg of modified starch with 5 times the weight of white sugar (25Kg), then add the remaining sugar (55Kg) and 9Kg of concentrated whey protein, Fish oil 2.6Kg, vitamin C palmitate 0.5 Kg, vitamin E 0.025 Kg, lecithin 0.35 Kg were dissolved in 450Kg low-fat milk at 75°C and stirred for 20 minutes;

[0089] (2) Mix and quantify the remaining 400kg of low-fat milk. Cool to 12°C.

[0090] (3) Homogenize the material at 20Mpa / 67°C and sterilize at 95°C / 300s;

[0091] (4) Cool the material to 44°C, and put in 220u of the strain and 0.1kg of orange essence. Mix for 10 min. The strain is composed of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus at a ratio of 1:1:2.

[0092] (5) Ferment at 44°C, and the acidity at the end is controlled at 75 O T.

[0093] (6) Turn over the cylinder and cool it down. After the acidity reaches the require...

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PUM

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Abstract

The invention relates yogurt containing fish oil, prepared by coupling low fat milk with white sugar, stabilizer, whey protein concentrate, fish oil, vitamin C palmitate, vitamin E and lecithin and carrying out strain fermentation. The yogurt containing fish oil comprises 700-900 kg of low fat milk, 50-90 kg of white sugar, 3-10 kg of stabilizer, 3-15 kg of whey protein concentrate, 0.1-5 kg of fish oil, 0.01-1 kg of vitamin C palmitate, 0.001-0.05 kg of vitamin E, 0.1-0.5 kg of lecithin, and 200-250 DCU of strains. The yogurt product containing fish oil of the present invention not only contains the ingredient of fish oil to generate the effect of reducing blood lipid, but also contains a plurality of nutritional ingredients from whey protein concentrate, vitamin C palmitate, vitamin E and lecithin etc., above all, because an antioxidation system and a stabilizer system are formed in the yogurt, the oil instability and the influence on the yogurt taste caused by adding fish oil are solved. Thereby the yogurt product containing fish oil of the present invention has the effect of reducing blood lipid and simultaneously has the taste and stability of common yogurt.

Description

technical field [0001] The invention relates to a yogurt and a preparation method thereof, more specifically, the invention relates to a yogurt added with fish oil. Background technique [0002] In 2002, the total number of deaths from CVD (cardiovascular disease) worldwide reached 16.7 million. WHO estimates that by 2020, nearly 2,500 people worldwide will die from CVD (cardiovascular disease), and coronary heart disease patients in developing countries account for 60% of the global total. In China: 702,925 people died of coronary heart disease in 2002. [0003] The results of a large number of epidemiological and clinical studies have shown that excessively high levels of total cholesterol and low-density lipoprotein in serum are significantly positively correlated with the incidence of coronary heart disease. For people of different ages (40-80 years old) with a 10% reduction in cholesterol, the reduced risk coefficient of coronary heart disease is 19%-54%. Excessive co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 许娜王安平牛天娇孙健刘爱萍生庆海
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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