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Stirring-type highland barley yoghourt and preparation method thereof

A stirring type, highland barley acid technology, applied in the direction of milk preparations, bacteria used in food preparation, dairy products, etc., to achieve the effect of delicate taste, promote mineral absorption, and improve intestinal flora

Inactive Publication Date: 2016-05-18
YUNNAN AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are following technical difficulties for the combination technology of highland barley enzymatic hydrolysis solution and highland barley grains with yogurt: 1, the enzymatic hydrolysis process of highland barley enzymatic hydrolysis solution; , the combination of highland barley and yogurt makes the combined product not only have the unique fragrance of highland barley, chewy taste, but also the taste and taste of yogurt, which can promote human health to a certain extent, and can maintain the combination. The research on the state and flavor during the shelf life is one of the research hotspots in this field

Method used

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  • Stirring-type highland barley yoghourt and preparation method thereof
  • Stirring-type highland barley yoghourt and preparation method thereof
  • Stirring-type highland barley yoghourt and preparation method thereof

Examples

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preparation example Construction

[0043] Such as figure 1 As shown, the method for preparing agitated highland barley yogurt according to the embodiment of the present invention includes the following steps:

[0044] S101: Raw fresh milk is tested and standardized;

[0045] S102: Take 1g of highland barley and stir-fry until about 50% cracked, crush it through a 200-mesh sieve, add 45mL of water to gelatinize for 10min, after cooling, add 18.9U / g α-amylase for enzymatic hydrolysis, the best enzymatic hydrolysis time is 51.25min, The best enzymolysis temperature is 70.86℃;

[0046] S103: Mix the ingredients according to the above ratio, mix them evenly, and then quantify the milk to obtain the mixed liquid;

[0047] S104: Pasteurize the highland barley yogurt base material, cool it to 40°C and add the strains, incubate at a constant temperature of 38°C-40°C for 3-5 hours, and then store in refrigeration;

[0048] S105: Take 10g of whole grain barley, soak it in boiling water for 4h, boil it for 1h, steam for 40min, and ...

Embodiment 1

[0052] The method for preparing agitated highland barley yogurt of the present invention has the following specific steps: clean the whole highland barley without impurities and stir-fry until about 50% of it is cracked, smash it through a 200-mesh sieve, add water to make a paste, and place it in a boiling water bath. Gelatinize for 10 minutes, add 14.5 U / g α-amylase after cooling, heat in a water bath at 78.8°C for 63.2 minutes, and then heat to inactivate the enzyme to prepare a highland barley enzymatic hydrolysate for use.

[0053] Mix the milk with 4wt% highland barley enzymatic hydrolysate, add 8wt% white sugar, pasteurize, cool to 40℃, add 4wt% strain and 0.15wt% stabilizer, culture and ferment at 40℃, put in after fermentation mature Store at 4-6°C and make a stirred barley yogurt base material for later use.

[0054] Take out the whole grain barley, soak it in boiling water for 4 hours, then boil it for 1 hour, and steam for 40 minutes to obtain the cooked whole grain bar...

Embodiment 2

[0057] The method for preparing agitated highland barley yogurt of the present invention has the following specific steps: clean the whole highland barley without impurities and stir-fry until about 50% of it is cracked, smash it through a 200-mesh sieve, add water to make a paste, and place it in a boiling water bath. Gelatinize for 10 minutes, add 14.5 U / g α-amylase after cooling, heat in a water bath at 78.8°C for 63.2 minutes, and then heat to inactivate the enzyme to prepare a highland barley enzymatic hydrolysate for use.

[0058] Mix the milk with 5wt% highland barley enzymatic hydrolysate, add 9wt% white sugar, pasteurize and cool to 40°C;

[0059] 6wt% strain and 0.15wt% stabilizer were added, cultured and fermented at 40°C, and stored at 4-6°C after fermentation matured to prepare a stirred barley yogurt base material for later use.

[0060] The whole grain barley is removed from impurities, soaked in boiling water for 4 hours, then boiled for 1 hour, and steamed for 40 min...

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Abstract

The invention discloses a stirring-type highland barley yoghourt and a preparation method thereof. Based on the mass percent of a highland barley yoghourt base material of the stirring-type highland barley yoghourt, the addition quantity of highland barley enzymatic hydrolysate ranges form 4wt% to 6wt%, and the addition quantity of whole highland barley grains ranges from 9wt% to 11wt%. Highland barley is ground into powder and subjected to enzymolysis to obtain the highland barley enzymatic hydrolysate; white granulated sugar and the highland barley enzymatic hydrolysate are added into milk to obtain highland barley yoghourt feed liquor; a stabilizer and active strains are added into the highland barley yoghourt feed liquor for fermentation to obtain the highland barley yoghourt base material; the whole highland barley grains are stewed and then steamed to obtain corresponding highland barley grains; the highland barley yoghourt base material and the highland barley grains are mixed and stirred to be homogeneous to obtain the stirring-type highland barley yoghourt. The stirring-type highland barley yoghourt has the taste and flavor of highland barley and yoghourt; the protein content is 3.4%, the fat content is 1.9%, the non-fat solid content is 9.4%, the acidity is larger than or equal to 70 o T, and the total number of active beneficial bacteria is larger than or equal to 1*10<6> (CFU / g).

Description

Technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to a stirred barley yogurt and a preparation method thereof. Background technique [0002] Highland barley is a variety of barley, commonly known as naked barley. It belongs to the Gramineae. It is a kind of high-protein, high-fiber, high-vitamin, low-fat, and low-sugar grains unique to my country. It is mainly distributed in the northwest and southwest regions of my country, especially the Tibet Tibetan Autonomous Region. , Qinghai Province, Yunnan Province and other places. Because highland barley grows in the extreme environment of high altitude, high cold, lack of oxygen, and strong light, it has obvious characteristics different from other crops. Highland barley is resistant to barrenness and high cold, with short growth cycle, high yield and early maturity, and wide adaptability. It is the only crop that can mature normally in high-altitude and high-col...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/13
CPCA23C9/127A23C9/1315A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/169
Inventor 李永强杨士花黄佳琦张一鸣孙兆东杨发光黄勇桦宋爽李海平李淳黄艾祥
Owner YUNNAN AGRICULTURAL UNIVERSITY
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