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
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[0066] Example 1
[0067] An oat germ and yellow stirring nutritious yogurt and its preparation method. The fermentation broth used is calculated in parts by weight. The raw material composition and content are as follows:
[0068] 15 servings of puffed oatmeal
[0069] Oat germ syrup 10 parts
[0070] Reconstituted milk 60 servings
[0071] 6 servings of wolfberry powder
[0072] Compound starter 3 parts
[0073] Compound sugar 5 parts
[0074] Compound stabilizer 0.5 parts.
[0075] The compound starter, calculated according to the weight ratio, is compounded by Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidobacterium: Lactobacillus plantarum 1:1:1~2:1~2;
[0076] The compound sugar, calculated by weight ratio, is compounded by xylitol: sucrose: lactose of 2:1.5:0.02;
[0077] The compound stabilizer is a compound of xanthan gum: guar gum: acid-resistant sodium carboxymethyl cellulose 0.2:0.1:0.12 calculated by weight ratio;
[0078] The above-mentioned puffed oat ...
Example Embodiment
[0103] Example 2
[0104] A stirred type nutritious yogurt containing oat germ and wolfberry and its preparation method. The fermentation broth used is calculated in parts by weight. The raw material composition and content are as follows:
[0105] Puffed oatmeal slurry 17.5 parts
[0106] 9 parts oat germ syrup
[0107] Reconstituted milk 57.5 parts
[0108] 5 servings of wolfberry powder
[0109] Compound starter 4 parts
[0110] Compound sugar 6.2 parts
[0111] 0.8 parts of composite stabilizer.
[0112] The compound starter, calculated according to the weight ratio, is compounded by Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidobacterium: Lactobacillus plantarum 1:1:1~2:1~2;
[0113] The compound sugar, calculated by weight ratio, is compounded by xylitol: sucrose: lactose at a ratio of 1.5:1:0.02;
[0114] The stabilizer, calculated by weight ratio, is made up of xanthan gum: guar gum: acid-resistant sodium carboxymethyl cellulose 0.2:0.1:0.12;
[0115] The pr...
Example Embodiment
[0131] Example 3
[0132] A stirred type nutritious yogurt containing oat germ and wolfberry and its preparation method. The fermentation broth used is calculated in parts by weight. The raw material composition and content are as follows:
[0133] Puffed oatmeal syrup 20 parts
[0134] 8 parts oat germ syrup
[0135] Reconstituted milk 55 servings
[0136] 4 servings of wolfberry powder
[0137] Compound starter 5 parts
[0138] 7 servings of compound sugar
[0139] Compound stabilizer 1 part.
[0140] The compound starter, calculated according to the weight ratio, is compounded by Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus bifidobacterium: Lactobacillus plantarum 1:1:1~2:1~2;
[0141] The compound sugar, calculated by weight ratio, is compounded by 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 carboxymethyl cellulose 0.2:0.1:0.12;
[0143] The prepar...
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