Composite yogurt

A technology of yogurt and fresh milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of single nutritional components, achieve the effects of rich nutrition, inhibit the growth of cancer cells, and improve myocardial nutrition

Inactive Publication Date: 2016-03-16
TIANJIN JINGZHEN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most yogurt products on the market are solidified, stirred, and fruity with various fruit juices and jams added. Since they ar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Weigh 45 parts of fresh milk, 9 parts of white sugar, 6 parts of lactic acid bacteria, 8 parts of vitamin C, 20 parts of mung bean powder, 10 parts of red bean powder, 7 parts of black bean powder, 15 parts of black rice flour, and 10 parts of oat flour, and prepare as follows : Fully mix fresh milk, white sugar, vitamin C, mung bean powder, red bean powder, black bean powder, black rice flour, and oat flour to obtain a mixed solution, then sterilize the mixed solution, and put it in the sterilized mixed solution Add lactic acid bacteria, stir evenly, ferment at 45°C for 5 hours, stand at 0°C for 20 hours, filter, collect filtrate, fill, sterilize, and pass the inspection to make a finished product.

Embodiment 2

[0013] Weigh 50 parts of fresh milk, 7 parts of white sugar, 8 parts of lactic acid bacteria, 7 parts of vitamin C, 15 parts of mung bean powder, 20 parts of red bean powder, 7 parts of black bean powder, 20 parts of black rice flour, and 15 parts of oat flour, and prepare according to the following processing technology : Fully mix fresh milk, white sugar, vitamin C, mung bean powder, red bean powder, black bean powder, black rice flour, and oat flour to obtain a mixed solution, then sterilize the mixed solution, and put it in the sterilized mixed solution Add lactic acid bacteria, stir evenly, ferment at 45°C for 5 hours, stand at 0°C for 20 hours, filter, collect filtrate, fill, sterilize, and pass the inspection to make a finished product.

Embodiment 3

[0015] Weigh 50 parts of fresh milk, 7 parts of white sugar, 8 parts of lactic acid bacteria, 8 parts of vitamin C, 15 parts of mung bean powder, 15 parts of red bean powder, 9 parts of black bean powder, 23 parts of black rice flour, and 15 parts of oat flour, and prepare according to the following processing technology : Fully mix fresh milk, white sugar, vitamin C, mung bean powder, red bean powder, black bean powder, black rice flour, and oat flour to obtain a mixed solution, then sterilize the mixed solution, and put it in the sterilized mixed solution Add lactic acid bacteria, stir evenly, ferment at 45°C for 5 hours, stand at 0°C for 20 hours, filter, collect filtrate, fill, sterilize, and pass the inspection to make a finished product.

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PUM

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Abstract

The present invention belongs to the field of dairy products, and particularly relates to a composite yogurt, which is characterized by comprising, by mass, 40-60 parts of fresh milk, 5-10 parts of white granulated sugar, 5-10 parts of lactic acid bacteria, 5-10 parts of vitamin C, 10-20 parts of mung bean powder, 10-30 parts of red bean powder, 5-10 parts of black bean powder, 15-25 parts of black rice powder, and 10-20 parts of oat powder. The composite yogurt of the present invention has characteristics of rich nutrition and diverse nutrients.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a compound yoghurt. Background technique [0002] Yogurt is a milk product made from fresh milk, which is pasteurized and then fermented, then cooled and filled. Yogurt not only retains all the advantages of milk, but also maximizes its strengths and circumvents its weaknesses through processing in some aspects, becoming a nutritional and health product more suitable for human beings. During the fermentation process of yogurt, sugar and protein are hydrolyzed into small molecules, such as galactose and lactic acid, small peptide chains and amino acids, etc. The fat content in milk is generally 3%-5%. After fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. In addition to retaining all the nutrients of fresh milk, yogurt can als...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 李文海李继华
Owner TIANJIN JINGZHEN TECH
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