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Health preserving cereal milk and preparation method thereof

A technology of grain and preparation process, applied in the field of modulated milk, can solve the problems of not taking into account the health care effects of products, and achieve the effects of retaining beneficial ingredients, controlling blood sugar, and controlling body weight

Active Publication Date: 2014-07-30
NINGXIA XIAJIN DAIRY GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two inventions are only considered from the perspective of strengthening nutrition and increasing the color and variety of prepared milk, and neither considers the health care effect of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The cereal health-preserving milk includes the following raw material components in percentage by weight: 2% compound wolfberry concentrated juice, 1% red jujube concentrated juice, 0.5% wheat germ powder, 0.1% stabilizer, 0.1% ganoderma lucidum extract, 0.5% longan concentrated juice, Yam polysaccharide 0.5%, oat flour 0.05%, buckwheat enzymatic solution 0.1%, black sesame powder 0.05%, sweetener 0.01%, and the rest is raw milk;

[0041] In the stabilizer, the percentage by weight of each component is: monoglyceride fatty acid ester 28%, diglyceride fatty acid ester 20%, carrageenan 2%, sodium alginate 10%, sodium tripolyphosphate 20%, yellow Raw gum 20%;

[0042] The preparation method of the cereal health milk comprises the following steps:

[0043] 1. Preparation of main raw materials:

[0044] 1. Preparation of compound wolfberry concentrated juice:

[0045] Rinse wolfberry with water, soak in 1% sodium bicarbonate for 5 minutes and keep stirring, rinse with wat...

Embodiment 2

[0065] The cereal health-preserving milk includes the following raw material components in percentage by weight: 2.5% compound wolfberry concentrated juice, 1.5% red jujube concentrated juice, 5% wheat germ powder, 0.3% stabilizer, 0.3% ganoderma lucidum extract, 1% longan concentrated juice, Yam polysaccharide 0.5%, oat flour 0.1%, buckwheat enzymatic solution 0.2%, black sesame powder 0.1%, sweetener 1%, and the rest is raw milk;

[0066] In the stabilizer, the percentage by weight of each component is: 35% of monoglyceride fatty acid ester, 30% of diglyceride fatty acid ester, 5% of carrageenan, 5% of sodium alginate, 10% of sodium tripolyphosphate, yellow Raw gum 15%.

[0067] The preparation method of the cereal health milk comprises the following steps:

[0068] 1. Preparation of main raw materials:

[0069] 1. Preparation of compound wolfberry concentrated juice:

[0070]Rinse wolfberry with water, soak in 1.5% sodium bicarbonate for 8 minutes and keep stirring, rins...

Embodiment 3

[0090] The cereal health-preserving milk includes the following raw material components in percentage by weight: 3% compound wolfberry concentrated juice, 2% red jujube concentrated juice, 5% wheat germ powder, 0.3% stabilizer, 0.3% ganoderma lucidum extract, 2% longan concentrated juice, Yam polysaccharide 0.8%, oat flour 0.2%, buckwheat enzymatic solution 0.3%, black sesame powder 0.2%, sweetener 2%, and the rest is raw milk;

[0091] In the stabilizer, the percentage by weight of each component is: monoglyceride fatty acid ester 50%, diglyceride fatty acid ester 22%, carrageenan 10%, sodium alginate 3%, sodium tripolyphosphate 5%, yellow Raw gum 10%.

[0092] The preparation method of the cereal health milk comprises the following steps:

[0093] 1. Preparation of main raw materials:

[0094] 1. Preparation of compound wolfberry concentrated juice:

[0095] Rinse wolfberry with water, soak in 2% sodium bicarbonate for 5 minutes and keep stirring, rinse with water, soak i...

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PUM

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Abstract

The invention relates to health preserving cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving cereal milk comprises the following raw materials by weight percent: 2-3% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 0.5-10% of wheat germ powder, 0.1-0.3% of stabilizing agent, 0.1-1% of lucid ganoderma extract, 0.5-3% of longan concentrated juice, 0.5-1% of Chinese yam polysaccharides, 0.05-0.5% of oat powder, 1-3% of buckwheat enzymatic hydrolysate, 0.05-0.2% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam and the like with lucid ganoderma called fairy grass according to the principle of the traditional science of health preserving of traditional Chinese medicine, then carrying out reasonable compatibility on the mixture and milk and adding cereals to make up for the deficiency of nutritional ingredients of milk. The health preserving cereal milk is nutritionally balanced and has good color, aroma and taste and certain health care and preserving effects.

Description

technical field [0001] The invention relates to a grain health-preserving milk and a preparation method thereof, belonging to the technical field of modulated milk. Background technique [0002] With the rapid development of economy and technology, there are more and more sources and varieties of food, and people's material life is becoming more and more abundant, but the pressure of life and work of modern people is also increasing day by day, fast-paced life, unhealthy diet Habits lead to unbalanced nutritional intake, obesity and sub-health are becoming more and more common, and diseases caused by overnutrition are also increasing. [0003] Traditional Chinese medicine has extensive and profound knowledge of health preservation, guided by the idea of ​​"the same origin of medicine and food, and the same origin of medicine and food", perfectly combines medicine and food, and uses the same origin of medicine and food to complement the nutritional functions of food, so that ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/154
Inventor 王学锋石天成李斌张晓玲蒋淑红
Owner NINGXIA XIAJIN DAIRY GRP
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