Fermented-type dairy product and preparation method thereof

A technology for dairy products and emulsifiers, applied in the field of dairy beverages, to ensure product quality, or reduce and eliminate effects

Active Publication Date: 2015-05-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The former two are to add nutrients directly to the lactic acid bacteria system, and the latter is to wrap nutrients in granules and then

Method used

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  • Fermented-type dairy product and preparation method thereof
  • Fermented-type dairy product and preparation method thereof
  • Fermented-type dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Embodiment 1 sports type active lactic acid bacteria drink and preparation method thereof

[0062] 1. Prepare yogurt base:

[0063] (1) Standardization of raw milk: select high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0064] (2) Ingredients: Add No. 1 sports function element to the raw milk, the addition amount is 0.16% of the total weight of the yogurt base, and add white sugar (accounting for 4% of the total weight of the yogurt base);

[0065] (3) Homogenization: heat up the above-mentioned raw milk added with sports function elements to 60°C until homogenization, and the homogenization pressure is 18MPa;

[0066] (4) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95°C for 10 minutes;

[0067] (5) Cooling: Cool the sterilized feed liquid to 42±2°C;

[0068] (6) Inoculation and fermentation: the mixed strains (mixed strains include: Streptococcus thermophilus: Lactobac...

Embodiment 2

[0076] Embodiment 2 sports active brown lactic acid bacteria beverage and preparation method thereof

[0077] 1. Prepare yogurt base:

[0078] (1) Standardization of raw milk: select high-quality, safe and qualified fresh milk as the main raw material for standardization;

[0079] (2) Ingredients: Add No. 2 sports function element to the raw milk, the addition amount is 0.25% of the total weight of the yogurt base; add 5% fructose syrup by the total weight of the yogurt base to the raw milk;

[0080] (3) Homogenization: heat up the above-mentioned raw milk added with pretreated motor function elements and sugar to 65°C until homogenization, and the homogenization pressure is 18MPa;

[0081] (4) Browning: Sterilize the above-mentioned homogenized material liquid, and the sterilization requirement is 121°C for 10 minutes;

[0082] (5) Cooling: Rapidly cool the sterilized feed liquid to 42±2°C;

[0083] (6) Inoculation and fermentation: The mixed strains (mixed strains include...

Embodiment 3

[0091] Embodiment 3 defatted type sports active lactic acid bacteria beverage and preparation method thereof

[0092] 1. Prepare yogurt base:

[0093] (1) Standardization of raw milk: select high-quality, safe and qualified skim milk (fat content <1%) as the main raw material for standardization;

[0094] (2) Ingredients: Add No. 3 sports functional element to the raw milk, the amount added is 0.32% of the total weight of the yogurt base;

[0095] (3) Homogenization: Raise the temperature of the raw milk to 60°C for homogenization, and the homogenization pressure is 18MPa;

[0096] (4) Sterilization: Sterilize the homogenized material liquid above, and the sterilization requirement is 95°C for 10 minutes;

[0097] (5) Cooling: Rapidly cool the sterilized feed liquid to 42±2°C;

[0098] (6) Inoculation and fermentation: the mixed strains (Streptococcus thermophilus: Lactobacillus bulgaricus: Lactobacillus plantarum = 2:1:2, the initial inoculation amount is 1×10 7 cfu / mL) i...

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PUM

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Abstract

The invention discloses a fermented-type dairy product which includes an exercise functional element comprising: vitamin D3, vitamin E acetate, thiamine mononitrate, pyridoxine hydrochloride, nicotinamide, an iron agent, a zinc agent and taurine. The invention also provides two preparation methods of two different fermented-type dairy products, wherein the preparation methods can be respectively used for preparing a milk beverage and yogurt containing the exercise functional element. When the dairy product is prepared, the exercise functional element, a metal chelating agent and a stabilizing agent are added to the dairy product at a certain ratio, so that the dairy product is reduced in fermentation time and fermentation risk, is improved in production efficiency, is reduced in production cost and is relatively increased in nutritional value. In addition, a large amount of nutrients in fermented milk can be digested and absorbed more easily after exercises, and the fermented-type dairy product is ensured in stability during selling and storing.

Description

technical field [0001] The invention belongs to the field of milk beverages, and in particular relates to a sports-type fermented dairy product and a preparation method thereof. Background technique [0002] Sports nutrition food is the essence and nutrition food extracted from various natural foods. It originated from the research of nutrition regulators on athletes' weight control and exercise ability enhancement. The food is developed according to the movement characteristics of human cells, tissues and muscles. Except In addition to improving health, improving physical fitness, maintaining physical fitness and vitality, it can also enhance exercise capacity and exercise effects. [0003] At present, most sports foods such as sports functional drinks are mostly pure water as the carrier of functional elements, which has low nutritional value. Integrating sports functional elements into milk, especially fermented dairy products, not only can make it have the sports auxili...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 董强韩亚轩张海斌史丽洁
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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