Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt

The technology of chickpea and starter is applied in the field of fermented egg milk containing chickpea and its preparation, which can solve the problems such as insufficient flavor and formula of egg milk beverage, and achieve good texture and flavor, smooth taste, The effect of the uniformity of the organization state

Active Publication Date: 2014-05-07
BEIJING HELEE BIO ENERGY TECH
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many fermented milk beverages on the market, including yogurt, old yogurt, etc., and there are also fermented egg milk beverages, but the flavor and formula of egg milk beverages are not rich enough.

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
  • Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt
  • Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: Fermented custard with chickpeas (set type)

[0057] 1. Raw materials (accounting for the weight percentage of the total raw materials): 4% chickpeas, 25% whole egg liquid, 6% skimmed milk powder, 8% sucrose, 0.2% agar, the starter is made of Lactococcus lactis subsp. subsp.cremoris) V401-403 and Streptococcus thermophilus (Streptococcus thermophilus) in a weight ratio of 1:1, the inoculum amount is 4%, and the rest is water.

[0058] 2. Preparation method: the process flow chart is attached figure 1 , the specific steps are:

[0059] 1) Preparation of chickpea soymilk: Weigh the ingredients according to the ratio. After the chickpeas are selected and cleaned, the weight ratio of chickpeas to water is 1:20, and soaked at room temperature for 12 hours. Put it in a colloid mill to grind and filter to obtain chickpea soymilk, set aside;

[0060] 2) Preparation of milk powder base material: add milk powder, sucrose and agar to warm boiling water and stir evenl...

Embodiment 2

[0063] Example 2: Fermented custard with chickpeas (stirred type)

[0064] 1. Raw materials (% by weight of the total raw materials): 3% chickpeas, 29% whole egg liquid, 7% skimmed milk powder, 8% sucrose, 4% honey, 0.3% agar, the starter is Lactococcus lactis subsp. (Lactococcus.lactis subsp.cremoris) V401-403 and Streptococcus thermophilus (Streptococcus thermophilus) in a weight ratio of 1:1, the inoculum amount is 4%, and the rest is water.

[0065] 2. Preparation method: the process flow chart is attached figure 1 , the specific steps are:

[0066] 1) Preparation of chickpea soymilk: Weigh the ingredients according to the ratio. After the chickpeas are selected and cleaned, the weight ratio of chickpeas to water is 1:15, and soaked at room temperature for 10 hours. Put it in a colloid mill to grind and filter to obtain chickpea soymilk, set aside;

[0067] 2) Preparation of milk powder base material: add milk powder, sucrose, honey and agar, add warm boiling water and ...

Embodiment 3

[0070] Example 3: Fermented custard with chickpeas (stirred type)

[0071] 1. Raw materials: 3% chickpea, 20.8% whole egg powder, 5% skimmed milk powder, 4% sucrose, 0.05% agar, the starter is Lactococcus.lactis subsp.cremoris V401-403 and Streptococcus thermophilus (Streptococcus thermophilus) is composed at a weight ratio of 1:1, the inoculum amount is 4%, and the rest is water.

[0072] 2. Preparation method:

[0073] 1) Preparation of chickpea soymilk: After the chickpeas are selected and removed, they are cleaned, soaked at room temperature for 15 hours according to the mass ratio of 1:25, placed in a colloid mill to grind and filter to obtain chickpea soymilk, and set aside;

[0074] 2) Reconstitute the whole egg liquid: reconstitute the whole egg powder in sterile water at room temperature according to the weight ratio of whole egg powder and water at 80:20;

[0075] 3) Preparation of milk powder base material: add milk powder, sucrose and agar, add warm boiling water...

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 relates to a fermented egg yoghurt containing chickpeas and a method for preparing the egg yoghurt. The raw material comprises the ingredients of chickpeas, egg pulp, milk powder, sweetening agents, stabilizers and leavening agents. According to the fermented egg yoghurt containing chickpeas and the method for preparing the egg yoghurt, the product texture is uniform, the yoghurt tastes fine and smooth and elastic; a light egg delicate fragrance and a chickpea fragrance are provided besides a yoghourt taste, and the taste and the texture are better than those of products in the prior art.

Description

technical field [0001] The invention relates to a beverage containing chickpeas, in particular to a fermented custard containing chickpeas and a preparation method thereof. Background technique [0002] Since this century, people have fully realized the important role of lactic acid bacteria and their products in promoting human health, and lactic acid bacteria fermented products have always been welcomed by people. The main function of lactic acid bacteria in lactic acid fermented food is to produce acid, produce aroma, deodorize, improve the nutritional value of the product, at the same time endow the product with a unique flavor, prolong the storage period of the food, etc., and can also improve the nutritional components of the lactic acid fermented product (vitamins, amino acids, The content of inorganic salts is higher than that of unfermented food), and lactic acid bacteria are recognized by international organizations as food additives that are safe for the human bod...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 黄丽燕卢晓明韩兆鹏刘旭明李婷陈尚武
Owner BEIJING HELEE BIO ENERGY TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap