Stirring type litsea coreana flavored fermented milk and making method thereof

A technology of eagle tea and fermented milk, applied in dairy products, milk preparations, applications, etc.

Inactive Publication Date: 2016-04-20
ANQING VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the concentration and drying of the eagle tea water extract as a raw material for the development of stirred-flavored fermented dairy products has not been involved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Prepare materials

[0024] Component A: camel milk 81%, pear fructose concentrate 11%;

[0025] Component B: 7% mixed slurry of bletilla striata, bergamot and yam;

[0026] Component C: Freeze-dried powder of eagle tea extract 1%;

[0027] Component D: lactic acid bacteria yogurt starter, commercially available, consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum and Bifidobacterium in a mass ratio of 1: 1:1:1:1:1:1 ratio composition, inoculum volume is 3g / L.

[0028] 2. Preparation

[0029] a. Mix the raw materials in component A evenly according to the ratio, homogenize at 45°C and 110MPa for 30 seconds, sterilize at 91°C for 14 minutes, and cool to 40°C to obtain a mixed emulsion;

[0030] b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, the inoculum amount is 3.0g / L, and ferment at 40°C until the pH is 4.6, to obtain co...

Embodiment 2

[0035] 1. Prepare materials

[0036] Component A: camel milk 84%, pear fructose concentrate 10%;

[0037] Component B: 5.5% mixed slurry of bletilla striata, bergamot and yam;

[0038] Component C: 0.5% freeze-dried powder of eagle tea extract;

[0039] Component D: lactic acid bacteria yogurt starter, commercially available, consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum and Bifidobacterium in a mass ratio of 1: 1:1:1:1:1:1 ratio composition, the inoculum volume is 2.6g / L.

[0040] 2. Preparation

[0041] a. Mix the raw materials in component A evenly according to the ratio, homogenize at 37°C and 110MPa for 40 seconds, sterilize at 94°C for 11 minutes, and cool to 37°C to obtain a mixed emulsion;

[0042] b. Inoculate the lactic acid bacteria yogurt starter into the mixed emulsion, the inoculation amount is 2.8g / L, and ferment at 37°C until the pH is 4.6,...

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PUM

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Abstract

The invention discloses stirring type litsea coreana flavored fermented milk and a making method thereof. The raw material of the stirring type litsea coreana flavored fermented milk is composed of a component A, a component B, a component C and a component D. The component A is prepared from, by mass, 81-84% of camel milk and 8.5-12% of concentrated pear fructose. The component B is prepared from, by mass, 1-4% of bletilla root pulp, 1.5-3% of conic gymnadenia rhizome pulp and 0.5-2% of Chinese yam pulp. The component C is prepared from 0.5-1% of litsea coreana water extract frozen dry powder. The component D is lactic acid bacterium yoghurt starter, and the inoculation quantity is 2.5-3.0 g / L. The main technical index requirements of the stirring type litsea coreana flavored fermented milk conform to regulations of the national standard GB19302-2010.

Description

1. Technical field [0001] The invention relates to a stirring type flavor fermented milk product, in particular to a stirring type eagle tea flavor fermented milk and a preparation method thereof. 2. Background technology [0002] Stirred yogurt is made from mammalian emulsion or reconstituted milk. After fermented by probiotics, the emulsion is broken and other auxiliary materials are added to obtain a fermented milk product with fine and uniform texture and good flavor. With the improvement of living standards, people's functional demand for yogurt is increasing, which prompts the research of functional yogurt to attract the attention of researchers. The health-care mixed yogurt made by adding ingredients such as grains, fruit grains, vegetable juice or traditional Chinese medicine to yogurt, inoculated with lactic acid bacteria and fermented is very popular among consumers. In order to improve the antioxidant activity of yogurt, researchers added grape polyphenols, apple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/127
CPCA23C9/1307A23C9/127
Inventor 刘冬谭维奇李萍吴成方姜晓斌
Owner ANQING VOCATIONAL & TECHN COLLEGE
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