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Preparation method of mutualistic corn yoghourt

A technology of corn and yogurt, applied in milk preparations, dairy products, applications, etc., can solve problems such as weak buffer capacity, and achieve the effects of improved stability, high nutritional value, and high yield

Active Publication Date: 2015-09-23
江苏冬泽特医食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yogurt supplemented with whey protein concentrate had greater buffering capacity at low pH and less buffering capacity at high pH compared to products supplemented with skim milk powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Coarsely pulverize the dried corn grains with a universal pulverizer, and then ultrafine pulverize with a micro pulverizer unit, and collect the 100-mesh sieve of the corn micropowder.

[0025] (2) Adjust the moisture content of the corn powder material to 15%, and the extrusion process parameters are as follows: temperature in zone I: 60°C, temperature in zone II: 95°C, temperature in zone III: 135°C. The prepared corn puffed product is pulverized, and the corn puffed powder under the 80-mesh sieve is taken.

[0026] (3) Weigh 50g of corn puffed powder and add it to 1000ml of water for beating, preheat to 60°C, keep for 15 minutes, grind it once with a colloid mill, pass through a 300-mesh sieve to remove slag, add sugar 7% that is 70g, inulin 1.5 % or 15g, 0.2% or 2g of glyceryl monostearate, 0.05% or 0.5g of carrageenan, 0.1% or 1g of xanthan gum, 1% or 10g of soybean protein isolate, 1% or 10ml of corn oil, vitamin and mineral nutritional enhancer (100% / kg acco...

Embodiment 2

[0029] (1) Coarsely pulverize the dried corn grains with a universal pulverizer, and then ultrafinely pulverize them with a micro pulverizer unit, and collect the 100-mesh sieve of corn superfine powder.

[0030] (2) Adjust the moisture content of the corn powder material to 20%, and the extruding process parameters are as follows: temperature in zone I: 75°C, temperature in zone II: 115°C, temperature in zone III: 165°C. The prepared puffed corn is pulverized, and the puffed corn powder under a 60-mesh sieve is taken.

[0031] (3) Weigh 30g of corn puffed powder and add it to 1000ml of water for beating, preheat to 65°C, keep for 10 minutes, grind twice with a colloid mill, pass through a 300-mesh sieve to remove slag, add 8% sugar (80g), inulin 2 % is 20g, glyceryl monostearate is 0.2% is 2g, carrageenan is 0.1% is 1g, xanthan gum is 0.01% is 0.1g, soybean protein isolate is 1% is 10g, corn oil is 1% is 10ml, vitamin and mineral nutrition enhancer (100% / kg according to the ...

Embodiment 3

[0034] (1) Coarsely pulverize the dried corn grains with a universal pulverizer, and then ultrafine pulverize with a micro pulverizer unit, and collect the 100-mesh sieve of the corn micropowder.

[0035] (2) Adjust the moisture content of the corn powder material to 25%, and the extrusion process parameters are as follows: temperature in zone I: 65°C, temperature in zone II: 105°C, temperature in zone III: 145°C. The prepared puffed corn is pulverized, and the puffed corn powder under a 60-mesh sieve is taken.

[0036] (3) Weigh 70g of corn puffed powder and add it to 1000ml of water for beating, preheat to 70°C, keep for 5 minutes, grind twice with a colloid mill, pass through a 300-mesh sieve to remove slag, add 6% of sugar that is 60g, 1 inulin % or 10g, 0.1% or 1g of glyceryl monostearate, 0.15% or 1.5g of carrageenan, 0.02% or 0.2g of xanthan gum, 1% or 10g of soybean protein isolate, 1% or 10ml of corn oil, After homogenization at 30 MPa, pasteurize at 85° C. for 15 mi...

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Abstract

The invention discloses a preparation method of a mutualistic corn yoghourt, and belongs to the technical field of functional health food. The preparation method includes two processes of preparation of a corn fermentation base material and preparation of the mutualistic corn yoghourt. According to the preparation method, dried corn kernels are taken as raw materials, water solubility and mouthfeel of the corn raw materials are improved by a superfine grinding combined extraction technology. The mutualistic corn yoghourt is obtained by mixing the raw materials with relative auxiliary materials including sugar, inulin, polymerized whey protein, stabilizer, emulgator and corn oil. The mutualistic corn yoghourt contains dietary fibers, probiotics, vitamins, mineral substances and the like, thereby being capable of promoting intestinal canal digestion system health and having high nutritional value. The preparation method has the advantages that a processing method is provided for relative products of corn and is simple, easy to operate and high in yield; a feasible processing step is provided for direct production of fermented functional products from cereals.

Description

Technical field: [0001] The invention belongs to the technical field of functional health food, and in particular relates to a symbiotic corn yoghurt and a preparation method thereof. Background technique: [0002] Corn is an annual gramineous plant, also known as maize, corn, corn, and cob. It is an important food crop and an important source of feed, and it is also the food crop with the highest total output in the world. The nutrient content of corn is relatively high in cereal grain crops, among which, the protein content is higher than that of rice, and 100g dry corn kernels contain 8.5g of protein; the fat content is higher than that of flour and millet, and the lipids contained in corn are mainly unsaturated Fatty acids, and mainly linoleic acid, have good effects on lowering the cholesterol content in human blood, reducing the incidence of arteriosclerosis, coronary heart disease, and hypertension; the content of vitamins in corn is 5 to 10 times that of rice and whe...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/133
Inventor 郭明若郑华杰王大为刘婷婷王翠娜王睦
Owner 江苏冬泽特医食品有限公司
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