Instant yoghurt substitute

A technology of yogurt and solution, which is applied in the direction of food ingredients as substitutes, milk substitutes, milk preparations, etc., and can solve problems such as adverse reactions of yogurt consumption

Active Publication Date: 2016-11-09
斯特凡诺·萨拉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In yoghurt, there is no change in protein structure, so that consumption of yoghurt also induces adverse reactions in the presence of an allergy to milk proteins

Method used

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  • Instant yoghurt substitute
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  • Instant yoghurt substitute

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 obtains by rice milk (rice milk), whole milk, semi-skimmed milk, skimmed milk, soybean milk, light soybean milk Or low-lactose whole milk products with the organoleptic characteristics of yoghurt.

[0043] 1 g of composition consisting of anhydrous citric acid 99.8% (w / w), sucralose 0.1% (w / w), yogurt flavoring 0.1% (w / w) was added to 100ml of rice milk middle. The mixture was kept stirring at room temperature and the following parameters were measured at subsequent intervals: pH, density, dynamic viscosity, kinematic viscosity.

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PUM

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Abstract

The present invention relates to a powder composition which comprises at least one acid, at least one sweetener and yoghurt aroma and a method for obtaining an instant product with the organoleptic characteristics of yoghurt. A further aspect of the present invention relates to the product obtained with the process described here.

Description

technical field [0001] The present invention describes a composition comprising at least one acid, at least one sweetener and a yoghurt aroma and a method for obtaining an instant product having the organoleptic characteristics of a yoghurt. A further aspect of the invention relates to products obtained using the methods described herein. Background technique [0002] Yogurt is a food with a viscose consistency and a slightly sour taste derived from milk which, due to the inoculation of specific lactoferns and their multiplication, undergoes a fermentation process in which the milk contained in The lactose is converted to lactic acid and the casein is denatured. The denaturation of casein determines its flocculation, which gives the product a characteristic increased viscosity. [0003] Under Italian law, for fermented milk to be called yogurt, it must contain two specific strains: Lactobacillus bulgaricus and Streptococcus thermophilus. These bacteria are not resistant t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C23/00A23L29/20A23L27/30A23L5/00A23L2/39A23L29/30A23L9/10
CPCA23V2002/00A23C9/1542A23C9/1565A23C11/106A23L29/015A23L29/035A23L29/04A23L29/05A23L21/25A23L29/30A23L29/37A23L9/10A23L27/30A23L27/31A23L27/36A23L27/37A23V2400/151A23V2400/165A23V2400/181A23V2400/231A23V2400/125A23V2400/517A23V2400/175A23V2400/531A23V2200/12A23V2250/032A23V2250/264A23V2250/506A23V2250/5086A23V2250/51082A23L29/20A23C9/123
Inventor 斯特凡诺·萨拉
Owner 斯特凡诺·萨拉
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