Compound type yoghurt stabilizer and preparation method thereof

A stabilizer and yogurt technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problems of poor taste, rough texture, low viscosity, etc., achieve long shelf life, increase the content of live bacteria, and improve the survival of lactic acid bacteria rate effect

Pending Publication Date: 2016-01-06
NINGXIA HAIDA BIOTECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of the existing compound yoghurt stabilizer, and use modified dietary fiber with strong water holding capacity, swelling property, thickening property, adsorption property and rich grid structure as the main raw material, scientific Compound plant extracts and protein hydrolyzates containing high content of natural antifreeze polypeptides, Chinese herbal medici

Method used

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  • Compound type yoghurt stabilizer and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1 raw material preparation

[0049] 1. Preparation of modified dietary fiber:

[0050] The preparation method of the modified dietary fiber comprises the following steps: uniformly mixing inulin, apple fiber, and oat fiber in a mass ratio of 4:3:2, adding water five times its mass, and ultrasonically extracting at room temperature 200W and 40KHz for 12min , and then under the conditions of electric field strength 30kV / cm, pulse time 400μs, and pulse frequency 300Hz, conduct high-voltage pulse electric field treatment for 12 minutes; use lactic acid to adjust the pH value to 5.5, add 0.2% biological enzyme in the mixture, and enzymolyze it at 50°C for 35 minutes; The solution solution is concentrated under reduced pressure, freeze-dried, and crushed at low temperature until the particle size is 0.2mm to obtain the modified dietary fiber;

[0051] The biological enzymes are cellulase, xylanase, laccase and pectinase, which are uniformly mixed in a mass ratio o...

Embodiment 2

[0064] A compound type yoghurt stabilizer is made from the following raw materials in parts by weight:

[0065] 35 parts of modified dietary fiber, 20 parts of sodium carboxymethylcellulose, 15 parts of plant extract, 10 parts of pectin, 6 parts of protein hydrolyzate, 5 parts of tremella polysaccharide, 5 parts of Chinese herbal medicine extract, 2.5 parts of transglutaminase share;

[0066] The preparation method comprises the steps of:

[0067] 1) According to the formula, take 82% (by weight) of modified dietary fiber, plant extract, protein hydrolyzate, tremella polysaccharide, and Chinese herbal medicine extract, grind them, pass through a 200-mesh sieve, and then mix them uniformly for 10 minutes to obtain a mixed powder;

[0068] 2) Mix sodium carboxymethylcellulose and pectin evenly, dissolve the mixture in water at 55°C, and process it ultrasonically at a power of 200W and a frequency of 40kHz for 12min to make a 10% (weight) aqueous solution;

[0069] 3) Add the a...

Embodiment 3

[0072] A compound type yoghurt stabilizer is made from the following raw materials in parts by weight:

[0073] 20 parts of modified dietary fiber, 10 parts of sodium carboxymethylcellulose, 10 parts of plant extract, 5 parts of pectin, 3 parts of protein hydrolyzate, 2 parts of tremella polysaccharide, 2 parts of Chinese herbal medicine extract, 1 part of transglutaminase share;

[0074] The preparation method comprises the steps of:

[0075] 1) According to the formula, take 75% (by weight) of modified dietary fiber, plant extract, protein hydrolyzate, tremella polysaccharide, and Chinese herbal medicine extract, grind them, pass through a 200-mesh sieve, and then mix them uniformly for 5 minutes to obtain a mixed powder;

[0076] 2) Mix sodium carboxymethylcellulose and pectin evenly, dissolve the mixture in water at 50°C, and process it ultrasonically at a power of 100W and a frequency of 35kHz for 10min to make an 8% (weight) aqueous solution;

[0077] 3) Add the aqueou...

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Abstract

The invention discloses a compound type yoghurt stabilizer and a preparation method thereof, which belong to the technical field of yoghurt stabilizer preparation. The compound type yoghurt stabilizer is prepared by taking modified dietary fibers with high water holding capacity, expansibility, thickening property and adsorptivity as well as abundant grid structure as main raw materials, scientifically compounding a plant extract and protein hydrolysate which contain high-content natural antifreeze peptides, Chinse herbal medicinal extracts with cold and heat stress resistance, sodium carboxymethylcellulose, pectin, tremella polysaccharide, transglutaminase and other food raw materials and refining; the prepared compound type yoghurt stabilizer has the advantages that the quality problems about low viscosity, rough texture, poor mouthfeel, whey separating and the like in the late-stage storage process of yoghurt are solved; in addition, the viable content of lactic acid bacteria in the yoghurt is obviously improved, and the shelf life is prolonged to over twenty-one days; besides, the yoghurt is good in solidifying state, and is suitable for long-distance transportation.

Description

technical field [0001] The invention relates to a yogurt stabilizer, in particular to a compound yogurt stabilizer and a preparation method thereof. Background technique [0002] Yogurt is a sweet and sour product obtained by fermenting milk or milk powder as the base material, adding white sugar and stabilizers, etc., by artificially adding lactic acid bacteria. Yogurt not only retains the rich nutrition and other advantages of milk, but also can develop its strengths and avoid its weaknesses through processing, becoming a nutritional and health product more suitable for people's needs. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a good health care effect. Lactic acid bacteria maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large amount ...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23C9/13
CPCA23C9/1307A23C9/1322
Inventor 王庆山
Owner NINGXIA HAIDA BIOTECH DEV
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