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Oat germ and fructus lycii containing stirring-type nutritional yoghourt and preparation method thereof

A technology of oat germ and stirring type, which is applied in the field of food science, can solve the problems of low absorption and utilization rate, achieve the effects of improving intestinal flora, delicate taste, and improving the body's immunity

Pending Publication Date: 2016-12-07
SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a stirring type nutritional yoghurt containing oat germ and Chinese wolfberry and a preparation method thereof. In the prior art, there is a technical problem that the absorption and utilization rate of food crops such as oats consumed by consumers is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067]An oat germ, yellow-stirred nutritional yoghurt and a preparation method thereof, the fermented liquid used is calculated in parts by weight, and the composition and content of the raw materials are as follows:

[0068] 15 servings of puffed oatmeal

[0069] 10 servings of oatmeal

[0070] 60 servings of reconstituted milk

[0071] Goji berry powder 6 parts

[0072] 3 parts of compound starter

[0073] Compound sugar 5 parts

[0074] Composite stabilizer 0.5 parts.

[0075] The composite starter is calculated by weight ratio, and is formed by compounding Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidus: Lactobacillus plantarum 1:1:1~2:1~2;

[0076] The compound sugar, calculated by weight ratio, is formed by compounding xylitol: sucrose: lactose at a ratio of 2:1.5:0.02;

[0077] The composite stabilizer, calculated by weight ratio, is formed by compounding xanthan gum: guar gum: acid-resistant sodium carboxymethylcellulose at a ratio of ...

Embodiment 2

[0104] A stirring nutritional yoghurt containing oat germ and wolfberry and a preparation method thereof, the fermented liquid used is calculated in parts by weight, and the composition and content of the raw materials are as follows:

[0105] 17.5 parts of puffed oatmeal slurry

[0106] 9 parts oat germ paste

[0107] 57.5 servings of reconstituted milk

[0108] Wolfberry powder 5 parts

[0109] 4 parts of compound starter

[0110] Compound sugar 6.2 parts

[0111] Composite stabilizer 0.8 parts.

[0112] The composite starter is calculated by weight ratio, and is formed by compounding Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidus: Lactobacillus plantarum 1:1:1~2:1~2;

[0113] The compound sugar, calculated by weight ratio, is formed by compounding xylitol: sucrose: lactose at a ratio of 1.5:1:0.02;

[0114] The stabilizer, calculated by weight ratio, is formed by compounding xanthan gum: guar gum: acid-resistant sodium carboxymethylcellulo...

Embodiment 3

[0132] A stirring nutritional yoghurt containing oat germ and wolfberry and a preparation method thereof, the fermented liquid used is calculated in parts by weight, and the composition and content of the raw materials are as follows:

[0133] 20 servings of puffed oatmeal

[0134] 8 servings oat germ paste

[0135] 55 servings of reconstituted milk

[0136] Goji berry powder 4 parts

[0137] 5 parts of compound starter

[0138] Compound sugar 7 parts

[0139] Composite stabilizer 1 part.

[0140] The composite starter is calculated by weight ratio, and is formed by compounding Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidus: Lactobacillus plantarum 1:1:1~2:1~2;

[0141] The compound sugar, calculated by weight ratio, is formed by compounding xylitol: sucrose: lactose at a ratio of 1.5:1:0.02;

[0142] The stabilizer, calculated by weight ratio, is composed of xanthan gum: guar gum: acid-resistant sodium carboxymethylcellulose in the ratio of 0....

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Abstract

The invention discloses oat germ and fructus lycii containing stirring-type nutritional yoghourt. The yoghourt is made by fermenting mixed fermentation liquor. The yoghourt is prepared from, by weight, 15-20 parts of expanded oat powder pulp, 8.0-10 parts of oat germ pulp, 55-60 parts of reconstituted milk, 4.0-6.0 parts of fructus lycii powder, 3.0-5.0 parts of compound starter, 5.0-7.0 parts of compound sugar and 0.5-1.0 part of compound stabilizer. The invention further provides a preparation method of the yoghourt. The preparation method comprises the steps that the expanded oat powder pulp, the oat germ pulp and the reconstituted milk are prepared and then mixed with the fructus lycii powder, a sweetening agent and the stabilizer, homogenizing, sterilization, inoculation, fermentation, stirring, split charging, after-ripening and the like are conducted in sequence, and the oat germ and fructus lycii containing stirring-type nutritional yoghourt is obtained. By frequently eating the prepared stirring-type nutritional yoghourt, the intestinal flora can be improved, the immunity of an organism is improved, blood sugar can be effectively controlled, and cardiovascular sclerosis diseases and the like can be prevented and treated.

Description

technical field [0001] The invention belongs to the field of food science, and relates to yoghurt, in particular to a stirring nutritional yoghurt containing oat germ and wolfberry and a preparation method thereof. Background technique [0002] Oatmeal is rich in dietary fiber, which can promote gastrointestinal motility, facilitate defecation, low calorie, low glycemic index, lower fat and blood sugar, and is also one of the high-end supplements. It is an indispensable dry food in poor areas. Lycium barbarum, as a variety of "medicine and food", is rich in carotene, vitamins A1, B1, B2, C and other calcium, iron and other nutrients, and can be processed into various foods, beverages, health wine, health care products, etc. Wait. Goji berries are often added to soup or porridge. [0003] At present, most yogurts on the market use fresh milk or milk powder as raw materials, milk products that have been pasteurized, added starter, fermented, cooled and filled. Most of them a...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1315A23C9/133
Inventor 周一鸣周小理刘泰驿赵燊闫贝贝侍荣华崔琳琳
Owner SHANGHAI APPLIED TECHNOLOGIES COLLEGE
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