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
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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...
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