Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Carrot-containing yogurt and method for producing same

A carrot and yogurt technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effect of good color, reasonable nutrition, and sweet and sour taste

Active Publication Date: 2012-09-12
BRIGHT DAIRY & FOOD
View PDF5 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no yoghurt product containing carrots in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Carrot-containing yogurt and method for producing same
  • Carrot-containing yogurt and method for producing same
  • Carrot-containing yogurt and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Raw material formula: raw milk 70% (low fat 1.5%); white granulated sugar 9%; pectin 0.2%; modified starch 0.5%; gelatin 0.3%; carrot 20%; ×10 6 cfu / mL, Lactobacillus delbrueckii subsp.bulgaricus 2×10 6 cfu / mL, Lactobacillus plantarum (lactobacillus plantarum) 1×10 6 cfu / mL).

[0045] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus delbrueckii subsp.bulgaricus 1×10 6 cfu / mL, Lactobacillus plantarum (lactobacillus plantarum) 1×10 6 cfu / mL fermentation, when the titrated acidity value of the fermented liquid reaches 70 ° T, stop the fermentation, observe that the carrot has normal color, smell and taste after the fermentation, and has a special fermented flavor, without the vegetable flavor of carrot.

[0046] The preparation method of the yogurt base material: mix each ingredient and fresh milk at 45°C and stir evenly, stir at a speed of 900 rpm for 20 minutes, carry out seconda...

Embodiment 2

[0049] Raw material formula: raw milk 90% (full fat); white granulated sugar 3.5%; pectin 0.3%; modified starch 0.8%; sodium alginate 0.4%; carrot 5%; 10 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Lactococcus lactis subsp.Lactis 1×10 6 cfu / mL, Lactococcus lactis subsp.Cremoris 1×10 6 cfu / mL).

[0050] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, fermented at 42°C. When the titrated acidity of the fermented liquid reaches 90°T, stop the fermentation. Observe that the carrot has normal color, smell and taste after fermentation, and has a special fermented flavor without the vegetable flavor of carrot.

[0051] The preparation method of the yogurt base material: Mix and stir each ingredient and fresh milk at 50°C evenly, stir at a speed of 1600 rpm for 15 minutes, carry out secondary homogenization at 55°C and 17MPa; s...

Embodiment 3

[0054] Raw material formula: raw milk 74.8%; white sugar 15%; guar gum 0.15%; pectin 0.05%; carrot 10%; lactic acid bacteria starter: Lactobacillus.acidophilus 1×10 6 cfu / mL, Lactobacillus bulgaricus 1×10 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Bifidobacterium (Bifidobacterium) 1 × 10 6 cfu / mL, Streptococcus thermophilus (Streptococcus thermophilus) 1 × 10 6 cfu / mL.

[0055] Preparation of carrot material A: Wash the fresh carrots, stir and cut them into a slurry with a particle size of 6 cfu / mL, Lactobacillus casei (Lactobacillus.casei) 1×10 6 cfu / mL, Lactobacillus bulgaricus 1×10 6 cfu / mL, fermented at 42°C. When the titrated acidity value of the fermented liquid reaches 70°T, stop the fermentation. Observe that the carrot has normal color, smell and taste after fermentation, and has a special fermented flavor without the vegetable flavor of carrot.

[0056] The preparation method of the yogurt base material: mix and stir each ingredient and f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a carrot-containing yogurt and a method for producing the same. The method for producing the carrot-containing yogurt comprises the following steps that: (1) raw material pretreatment: raw materials comprise carrot, raw milk, stabilizer and sweetener; carrot A: the smashed carrot and the raw milk which accounts for 1%-15% of the total mass percent of the carrot A are uniformly mixed and sterilized; yogurt base material B: the residual raw milk, the stabilizer and the sweetener are uniformly mixed, secondarily homogenized, sterilized and cooled; (2) inoculation fermentation: the carrot A and the yogurt base material B which are obtained in the step (1) are respectively inoculated with fermented strains, fermented and cooled; and step (3), the carrot A and the yogurt base material B which are undergone the fermentation treatment in the step 2 are only mixed uniformly. The carrot-containing yogurt enriches the product market, has a fragrant, sour and sweet taste, well-balanced nutrition and good color during the quality guarantee period, and can satisfy more nutrition and flavor requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of fermented dairy products processing, and in particular relates to carrot-containing yoghurt and a preparation method thereof. Background technique [0002] Milk is the most nutritious natural food. It is the first food used by mammals after birth. It contains protein, fat, carbohydrates and minerals for the growth and development of infants and young children. Yogurt is a food fermented by adding lactic acid bacteria on the basis of milk. It contains all the nutritional value of raw milk, and during the fermentation process, protein is decomposed into small molecular substances and fat is decomposed into small molecular fatty acids. The utilization rate of various nutrients be improved. [0003] At present, according to people's research on health and / or taste, it is becoming a development trend to add different types of yogurt that can provide chewable fruit pieces to yogurt and manufacture new yogurt. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/133
Inventor 廖文艳于鹏周杰徐致远沈玲王豪韩梅应杰
Owner BRIGHT DAIRY & FOOD
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com