Alga-contained yoghourt and manufacturing method thereof

A seaweed and yogurt technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of reduced utilization rate, easy loss, and inability of wakame, and achieve the effect of improving utilization rate, good taste, and maintaining stability

Active Publication Date: 2014-02-12
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, seabuckthorn pulp, corn milk, bananas, oyster mushrooms, brown rice, etc. are added to yogurt, and there are also studies on seaweed milk products. For example, Liu Lili et al. provided a yogurt with wakame extract and its preparation method (wakame Vegetable nutrition and health care yogurt, brewed in China, No. 8, 2010), which is fermented by Streptococcus thermophilus and Lactobacillus bulgaricus from wakame extract, milk powder, and white sugar. Although this document has produced wakame nutrition Healthy yogurt, but there are some problems: 1. What is added is the extract of wakame, not the whole of wakame. Sinc

Method used

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  • Alga-contained yoghourt and manufacturing method thereof
  • Alga-contained yoghourt and manufacturing method thereof
  • Alga-contained yoghourt and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1. Laver yogurt one and its preparation method

[0033] This embodiment is a production of laver yogurt, which is characterized by mixing laver powder and other raw materials and directly participating in the fermentation product.

[0034] 1. Laver yogurt formula: white sugar 6.0%, concentrated whey protein 0.6%, pectin 0.04%, seaweed powder (150 mesh) 3.0%, fermentation strains (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus) 0.008%, the balance of fresh milk.

[0035] 2. The yogurt of this embodiment is produced according to the following agitated yogurt process method:

[0036] 1. Process flow:

[0037] Raw milk inspection → ingredients and standardization → preheating → degassing → homogenization → sterilization → cooling → inoculation → stirring → insulation and fermentation → demulsification → cooling → filling → refrigerated and cooked.

[0038] 2. Process description:

[0039] 2.1 Milk inspection: mainly for sensory, acidity, fat...

Embodiment 2

[0053] Example 2: Laver yogurt 2 and its preparation method

[0054] This embodiment is a production of laver yogurt, which is characterized by mixing laver powder and other raw materials and directly participating in the fermentation product.

[0055] 1. Laver yogurt formula: white sugar 6.0%, whey protein concentrate 0.6%, gelatin 0.1%, laver powder (150 mesh) 3.0%, fermentation strains (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus) 0.008 %, the remaining amount of fresh milk.

[0056] 2. The yogurt of this embodiment is produced according to the following agitated yogurt process method:

[0057] 1. Process flow:

[0058] Raw milk inspection → ingredients and standardization → preheating → degassing → homogenization → sterilization → cooling → inoculation → stirring → insulation and fermentation → demulsification → cooling → filling → refrigerated and cooked.

[0059] 2. Process description:

[0060] 2.1 Milk inspection: mainly for sensory, acidity, f...

Embodiment 3

[0073] Embodiment 3 Wakame yogurt and its preparation method

[0074] This embodiment is a preparation of wakame yogurt, which is characterized in that the wakame slices are mixed with yogurt online and then filled.

[0075] 1. Wakame yogurt formula: white sugar 8.0%, concentrated whey protein 0.2%, starch 0.4%, gelatin 0.1%, pectin 0.04%, wakame flakes (particle size 5mm×5mm×5mm, thickness 2mm) 5.0 %, fermentation bacteria (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium) 0.01%, fresh milk balance.

[0076] 2. The yogurt of this embodiment is produced according to the following agitated yogurt process method:

[0077] 1. Process flow:

[0078] Raw milk inspection → ingredients and standardization → preheating → degassing → homogenization → sterilization → cooling → inoculation → stirring → insulation and fermentation → demulsification → cooling → filling → refrigerated and cooked.

[0079] 2. Process description:

[0080] 2.1 Milk inspection: mainly for sensory, ac...

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Abstract

The invention relates to an alga-contained yoghourt and a manufacturing method thereof. The yoghourt relates to a finished product which is prepared by using milk as the main material, adding an alga processed product and fermenting through fermentation culture. The yoghourt comprises following components by weight: 3-10% of the alga processed product, 0.04-1.4% of a stabilizing agent, a sweetener having a sweet degree equivalent to sucrose having a concentration of 6-8%, 0.2-0.6% of concentrated whey protein powder, and 0.008-0.01% of the fermentation culture, with the balance being the milk. According to the alga-contained yoghourt and the manufacturing method, by using the yoghourt as a carrier, nutritions and health care functions of the alga processed product and the yoghourt are combined organically, and therefore the yoghourt is rich in dietary fiber and has comprehensive nutrition components. Through a proper formula and a proper technology, the yoghourt provided by the invention has good taste and flavour, and high nutrition value, and the yoghourt provided by the invention is rich in natural microelements and is green and healthy food conforming to the time trend.

Description

Technical field [0001] The present invention relates to the field of fermented dairy product processing. Specifically, the present invention relates to a yogurt containing seaweed and a preparation method thereof. Background technique [0002] Seaweed is a low-level cryptophyte that grows in the ocean. The seaweed, kelp, wakame, scutellaria, seaweed, hijiki, ulva, stellaria, etc. that people eat daily are all seaweed. The main ingredients and effects of seaweed are: 1. The protein content occupies 10~48% of the dry matter, and the basic amino acid content is relatively high, which is a feature that plants such as terrestrial vegetables do not have. 2. The fat content of seaweed is very small, about 1 to 5%. Seaweed contains a small amount of saturated fatty acids such as palmitic acid, myristic acid, lauric acid and stearic acid, which are commonly found in animals and higher plants. Most of them are unsaturated fatty acids. For example, kelp, hijiki and wakame contain oleic aci...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 尹小静张海斌王兆杰马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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