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Nutritional sour milk preparation method

A yogurt and nutrition technology, applied in the field of nutritious yogurt preparation, can solve problems such as single function, and achieve the effects of increasing the immune system, being easy to accept, and preventing cardiovascular diseases.

Inactive Publication Date: 2014-03-26
余任展
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are fewer yogurt flavors on the market, and the functions are relatively single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 1000mL of pure milk, 20mg of spirulina powder, and 80mg of oatmeal to make a fermentation substrate, heat to 90°C, sterilize for 4min, and cool. According to the ratio of adding 0.4 g direct-into-type yogurt starter per 100 g of fermentation substrate, the starter was added and fermented at 36° C. for 12 hours to prepare nutritious yogurt.

Embodiment 2

[0019] Take 1000mL of pure milk, 40mg of spirulina powder, and 100mg of oatmeal to make a fermentation substrate, heat to 92°C, sterilize for 3.5min, and cool down. According to the ratio of adding 0.4 g direct-into-type yogurt starter per 100 g of fermentation substrate, the starter was added and fermented at 38° C. for 10 hours to prepare nutritious yogurt.

Embodiment 3

[0021] Take 1000mL of pure milk, 60mg of spirulina powder, and 150mg of oatmeal to make a fermentation substrate, heat to 95°C, sterilize for 3min, and cool down. According to the ratio of adding 0.4 g direct-into-type yogurt starter per 100 g of fermentation substrate, the starter was added and fermented at 40° C. for 8 hours to prepare nutritious yogurt.

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PUM

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Abstract

The invention relates to a nutritional sour milk preparation method, and belongs to the biological fermentation field. The nutritional sour milk preparation method comprises the following steps: mixing pure milk, spirulina powder and oatmeal to prepare a fermentation substrate, carrying out heating disinfection, cooling, and adding a direct vat set yogurt starter to the cooled fermentation substrate for lactic acid fermentation to prepare nutritional sour milk. The nutritional sour milk substantially reduces cholesterol, has a good taste, and can be easily accepted by people.

Description

technical field [0001] The invention relates to a preparation method of nutritious yoghurt, which belongs to the field of biological fermentation. Background technique [0002] The lactic acid bacteria in yogurt can reduce the production of certain carcinogens, so it has anti-cancer effects; yogurt can maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract; yogurt can produce a large number of short-chain Fatty acids promote intestinal peristalsis and bacterial growth to change osmotic pressure and prevent constipation; yogurt can improve human immune function, and lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Yogurt containing a large amount of active bacteria can help improve lactose intolerance, constipation, diarrhea, enteritis, Helicobacter pylori infection and other diseases. The Human Nut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 余任展
Owner 余任展
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