A kind of yogurt added with chia seeds and preparation method thereof

A technology of chia seeds and yogurt, which is applied in the field of yogurt with chia seeds and its preparation, can solve the problem that compound stabilizers cannot meet consumers' healthy dietary needs, and achieve good stability, taste and flavor, and smooth gelatin sense, the effect of ensuring stability

Active Publication Date: 2018-03-23
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of compound stabilizers cannot meet the growing demand for healthy diets of consumers

Method used

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  • A kind of yogurt added with chia seeds and preparation method thereof
  • A kind of yogurt added with chia seeds and preparation method thereof
  • A kind of yogurt added with chia seeds and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 1. Raw material formula (measured in 1000g):

[0066] Fresh milk: 904.92g; white sugar: 90g; chia seeds: 5g; starter: 0.08g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus).

[0067] 2. Production method:

[0068] (1) Preparation method of main ingredients of yogurt:

[0069] 1) Mix the above-mentioned yogurt ingredients except the starter at 65°C for 30 minutes, and mix well;

[0070] 2) The mixed material obtained in step 1) is degassed and homogenized at 65°C and 18MP pressure;

[0071] 3) The homogenized mixed material is sterilized at 95°C for 300s;

[0072] 4) Cool to 42°C, add starter;

[0073] 5) Ferment at 42°C until the acidity reaches 74°T, stop the fermentation and make yogurt;

[0074] 6) Cool down to 20°C, pour into the yogurt buffer tank and prepare for filling.

[0075] (2) Chia seeds can be processed in accordance with the following operations:

[0076] Put the removed chia seeds in a polyethylene composite bag fo...

Embodiment 2

[0079] 1. Raw material formula (measured in 1000g):

[0080] Fresh milk: 919.9g; white sugar: 70g; chia seeds: 10g; starter: 0.1g (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium breve, Bifidobacterium longum).

[0081] 2. Production method:

[0082] (1) Preparation method of main ingredients of yogurt:

[0083] 1) Mix the above-mentioned yogurt ingredients except the starter at 60°C for 32 minutes, and mix well;

[0084] 2) The mixed material obtained in step 1) is degassed and homogenized at 60°C and 20MP pressure;

[0085] 3) The homogenized mixture is sterilized at 110°C for 10 minutes;

[0086] 4) Cool to 43°C, add starter;

[0087] 5) Ferment at 43°C until the acidity reaches 76°T, stop the fermentation and make yogurt;

[0088] 6) Cool down to 22°C, pour into the yogurt buffer tank and prepare for filling.

[0089] (2) Chia seeds can be processed in accordance with the following operations:

[0090] Put the removed chia seeds in a polyethyle...

Embodiment 3

[0093] 1. Raw material formula (measured in 1000g):

[0094] Fresh milk: 934.91g; white sugar: 50g; chia seeds 15g; starter: 0.09g (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium adolescentis).

[0095] 2. Production method:

[0096] (1) Preparation method of main ingredients of yogurt:

[0097] 1) Mix the above-mentioned yogurt ingredients except the starter at 55°C for 35 minutes, and mix well;

[0098] 2) The mixed material obtained in step 1) is degassed and homogenized at 60°C and 20MP pressure;

[0099] 3) The homogenized mixed material is sterilized at 121°C for 4s;

[0100] 4) Cool to 42°C, add starter;

[0101] 5) Ferment at 42°C until the acidity reaches 78°T, stop the fermentation and make yogurt;

[0102] 6) Cool down to 24°C, pour into the yogurt buffer tank and prepare for filling.

[0103] (2) Chia seeds can be processed in accordance with the following operations:

[0104] The removed chia seeds were vacu...

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PUM

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Abstract

The invention relates to the field of dairy product production, in particular, the invention relates to yoghurt added with chia seeds and a preparation method thereof. In the yogurt added with chia seeds of the present invention, the raw materials of the yogurt are: 0.5%-2% of chia seeds, 0.008%-0.01% of starter, 0%-9% of sugar, and the rest of milk. The yogurt provided by the invention is added with chia seeds, which not only can endow the yogurt with rich nutritional value, but also can maintain the texture of the yogurt and ensure the stability of the yogurt.

Description

technical field [0001] The invention relates to the field of dairy product production, in particular, the invention relates to yoghurt added with chia seeds and a preparation method thereof. Background technique [0002] In recent years, people's health awareness has been increasing, and yogurt, as a nutritious food, has received great attention. With the improvement of people's quality of life, people not only have higher and higher requirements for product quality, but also have increasing requirements for product functionality and naturalness. [0003] Chia originated in ancient Mesoamerica and was one of the four staple foods of the Aztecs and Mayans. The European Union has passed food legislation, and chia can be used as a nutritional supplement for bread; in North America, chia is recommended by many athletes and doctors. Chia seeds are rich in nutrients. Chia seeds contain 17.6% Omega-3, six times that of salmon; complete high-quality protein containing 20 amino aci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 王明娜史丽洁尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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