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Health preserving whole-cereal milk and preparation method thereof

A technology of whole grains and preparation technology, which is applied in the field of modulated milk, can solve the problems of not considering the health care effect of the product, and achieve the effect of remarkable health care effect, improved emulsification stability, and reduction of heart disease

Active Publication Date: 2013-09-04
NINGXIA XIAJIN DAIRY GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These inventions are only considered from the perspective of strengthening nutrition and increasing the color and variety of prepared milk, and have not considered the health care effect of the products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The whole grain health-preserving milk includes the following raw material components in percentage by weight: 1% concentrated compound wolfberry juice, 1% concentrated red jujube juice, 2% compound enzymatic hydrolysis solution of brown rice, oats, and corn, 0.1% stabilizer, and 0.1% ganoderma lucidum extract , longan concentrated juice 0.5%, yam polysaccharide 0.1%, black sesame powder 0.1%, sweetener 3%, and the rest is raw milk;

[0043] In the stabilizer, the percentage by weight of each component is: 20% monoglyceride fatty acid ester, 25% diglyceride fatty acid ester, 10% carrageenan, 10% sodium alginate, 25% CMC, 10% xanthan gum .

[0044] The preparation method of the whole grain health milk comprises the following steps:

[0045] 1. Preparation of main raw materials:

[0046] 1. Preparation of compound wolfberry concentrated juice:

[0047] Rinse wolfberry with water, soak in 1% sodium bicarbonate for 5 minutes and keep stirring, rinse with water, soak in 0...

Embodiment 2

[0068] The whole grain health-preserving milk includes the following raw material components in percentage by weight: 1.2% compound wolfberry concentrated juice, 1.5% red jujube concentrated juice, 6% compound enzymatic hydrolyzate of brown rice, oats, and corn, 0.2% stabilizer, and 0.2% Ganoderma lucidum extract , longan concentrated juice 0.6%, yam polysaccharide 0.15%, black sesame powder 0.08%, sweetener 2%, and the rest is raw milk;

[0069] In the stabilizer, the percentage by weight of each component is: 25% monoglyceride fatty acid ester, 25% diglyceride fatty acid ester, 5% carrageenan, 10% sodium alginate, 25% CMC, 10% xanthan gum .

[0070] The preparation method of the whole grain health milk comprises the following steps:

[0071] 1. Preparation of main raw materials:

[0072] 1. Preparation of compound wolfberry concentrated juice:

[0073] Rinse wolfberry with water, soak in 1.5% sodium bicarbonate for 8 minutes and keep stirring, rinse with water, soak in 0....

Embodiment 3

[0094] The whole grain health-preserving milk includes the following raw material components in percentage by weight: 1.5% of concentrated compound wolfberry juice, 2% of concentrated red jujube juice, 10% of brown rice, oat, and corn compound enzyme hydrolyzate, 0.3% of stabilizer, and 0.3% of Ganoderma lucidum extract , longan concentrated juice 1%, yam polysaccharide 0.2%, black sesame powder 0.1%, sweetener 0.01%, and the rest is raw milk;

[0095] In the described stabilizer, the percentage by weight of each component is: 20% monoglyceride fatty acid ester, 30% diglyceride fatty acid ester, 15% carrageenan, 5% sodium alginate, 20% CMC, 10% xanthan gum %.

[0096] The preparation method of the whole grain health milk comprises the following steps:

[0097] 1. Preparation of main raw materials:

[0098] 1. Preparation of compound wolfberry concentrated juice:

[0099] Rinse wolfberry with water, soak in 2% sodium bicarbonate for 5 minutes and keep stirring, rinse with wa...

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PUM

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Abstract

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

Description

technical field [0001] The invention relates to health-preserving milk, in particular to whole-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, material life is becoming more and more abundant, and people have a higher pursuit of quality of life. However, due to the lack of awareness of ordinary consumers and the lack of necessary guidance from relevant departments, manufacturers just blindly cater to it. The needs of the public and the market have led to more and more people eating too finely, and the diet structure is seriously unreasonable. The over-processing of food not only causes serious waste, but more serious is the serious loss of nutrients, which is not conducive to people's health. Hyperlipidemia, high blood pressure, diabetes, and obesity are increasing day by day, as well as the trend of younger patients, and the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/02
Inventor 王学锋石天成李斌张晓玲蒋淑红
Owner NINGXIA XIAJIN DAIRY GRP
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