Method for preparing ultra-micro sweet buckwheat bran yoghourt

A technology for sweet buckwheat bran and sweet buckwheat is applied in the field of preparation of ultra-fine sweet buckwheat bran yogurt, which can solve the problems of no application of sweet buckwheat bran, difficulty in being digested and absorbed by the human body, rough taste of buckwheat bran, etc. Partial physiological activity, regulating myocardial contraction, increasing the effect of content

Active Publication Date: 2015-02-25
北京共生源健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet buckwheat bran is the main by-product in the processing of sweet buckwheat core flour. It is rich in dietary fiber and flavonoids. According to research data, in the process of buckwheat flour milling, the yield of bran is 24.4%, and the total flavonoid content It can reach 6% to 7%, but because buckwheat bran has a rough taste and is difficult to be digested and absorbed by the human body, the utilization rate is extremely low, and it is often used as feed or cheap treatment. There is no research and development of related products, let alone A report on the application of sweet buckwheat bran to yoghurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the ultra-slightly sweet buckwheat bran yogurt of the present invention comprises the following steps:

[0019] 1) Weigh 80.5% of milk, 12.5% ​​of superfine sweet buckwheat husk powder, 7% of sucrose, 0.05% of CMC-Na, 0.15% of sodium alginate and 1% of tapioca modified starch by mass percentage, mix well After heating and homogenizing, the mixed material is obtained;

[0020] 2) Sterilize the mixed material obtained in step 1), and then cool it to 35°C, then inoculate the direct-use yogurt starter in a sterile environment, stir it evenly, pack it into a sterilized bottle and store it at a temperature of 46°C Ferment for 5 hours, and then refrigerate to obtain ultra-slightly sweet buckwheat bran yogurt, wherein, the quality of the direct-throwing yogurt starter is 0.5% of the mass of the mixed material.

[0021] The production process of the ultra-fine sweet buckwheat husk powder is as follows: take a certain amount of sweet buckwheat kernels a...

Embodiment 2

[0026] The preparation method of the ultra-sweet buckwheat bran yogurt of the present invention comprises the following steps:

[0027] 1) Weigh 92.5% milk, 2.5% superfine sweet buckwheat husk powder, 5% sucrose, 0.03% CMC-Na, 0.17% sodium alginate and 1.3% tapioca modified starch by mass percentage, mix well After heating and homogenizing, the mixed material is obtained;

[0028] 2) Sterilize the mixed material obtained in step 1), and then cool it to 45°C, then inoculate the direct-use yogurt starter in a sterile environment, stir it evenly, pack it into a sterilized bottle and store it at a temperature of 38°C Ferment for 7 hours, and then refrigerate to obtain ultra-slightly sweet buckwheat bran yogurt, wherein the quality of the direct-throwing yogurt starter is 0.3% of the mass of the mixed material.

[0029] The production process of the superfine sweet buckwheat husk powder is as follows: take a certain amount of sweet buckwheat kernels and water, then immerse the swe...

Embodiment 3

[0034] The preparation method of the ultra-sweet buckwheat bran yogurt of the present invention comprises the following steps:

[0035] 1) Weigh 90% milk, 5% superfine sweet buckwheat husk powder, 5% sucrose, 0.01% CMC-Na, 0.19% sodium alginate and 1.3% tapioca modified starch by mass percentage, mix well After heating and homogenizing, the mixed material is obtained;

[0036] 2) Sterilize the mixed material obtained in step 1), and then cool it to 40°C, then inoculate the direct-throwing yogurt starter in a sterile environment, stir it evenly, pack it into a sterilized bottle and store it at a temperature of 40°C Ferment for 6 hours, and then refrigerate to obtain ultra-slightly sweet buckwheat bran yogurt, wherein the quality of the direct-throwing yogurt starter is 0.4% of the mass of the mixed material.

[0037] The production process of the superfine sweet buckwheat husk powder is as follows: take a certain amount of sweet buckwheat kernels and water, then immerse the sw...

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PUM

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Abstract

The invention discloses a method for preparing an ultra-micro sweet buckwheat bran yoghourt. The yoghourt is prepared by the following processes: mixing 80.5%-92.5% of fresh milk, 2.5%-12.5% of ultra-micro sweet buckwheat bran powder and 5%-7% of saccharose; adding a compound stabilizer; adding a directed vat set according to the adding amount of 0.3%-0.5% for fermenting. The ultra-micro sweet buckwheat bran yoghourt disclosed by the invention is beige, uniform and consistent in color and luster, good in texture state, and unique in mouthfeel, has a unique flavor of buckwheat, and has a good health function.

Description

technical field [0001] The invention relates to a functional fermented milk product, in particular to a preparation method of ultra-slightly sweet buckwheat bran yoghurt. Background technique [0002] Yogurt is a liquid dairy product fermented by adding probiotics to mammalian milk. It is rich in nutrients and easy to digest and absorb. It can improve human immunity and regulate the balance of intestinal flora because of its unique flavor and human Many health effects are favored by consumers. At present, the dairy industry in my country is short of milk sources and the competition is fierce. A single yogurt variety cannot meet the needs of consumers. my country has very rich biological resources. Adding them to yogurt can not only improve the single variety and taste of yogurt, but also enrich the nutrition of yogurt. Functional yogurt appears to meet the needs of human beings. Functional yogurt will improve the raw material selection and proportioning of yogurt according to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 杨芙莲闫琳翟小艳
Owner 北京共生源健康科技有限公司
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