Corn and potato fried flour flavored fermented milk

A technology of fermented milk and fried noodles, applied in dairy products, applications, milk preparations, etc., can solve problems such as complex ingredients and complex processes

Inactive Publication Date: 2017-01-04
河南三色鸽乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The beverage of the present invention not only has good color and mouthfeel, but also has high health care value. Among them, tangerine peel, platycodon grandiflorum, hawthorn, sand garden seed, privet lucidum seed, Polygonatum odoratum, etc. have good blood lipid-lowering effects, and jade butt

Method used

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  • Corn and potato fried flour flavored fermented milk
  • Corn and potato fried flour flavored fermented milk
  • Corn and potato fried flour flavored fermented milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of flavor fermented milk of sweet potato fried noodles, its preparation process is as follows:

[0025] 1) Raw material processing: preparation of cooked diced sweet potatoes, put the cleaned and peeled diced sweet potatoes into a steamer, steam at 120°C for 15 minutes, and then make mature diced sweet potatoes;

[0026] Preparation of cooked corn kernels, peeling and cleaning the corn kernels, soaking and cooking to obtain cooked corn kernels;

[0027] Add cooked diced sweet potatoes with 1 times the mass fraction of the cooked corn kernels, stir and mix evenly, then use a rotary drum dryer to fry for 20 minutes, then crush the fried materials and sieve them with a 120-mesh sieve, Store the screened materials for later use;

[0028] 2) Blending: Step 1) adding 6 parts by mass to 100 parts by mass of pure milk sieved corn and sweet potato noodles and 3 parts by mass of sucrose, then blending, and passing through a 100-mesh screen to remove slag;

...

Embodiment 2

[0035] Embodiment two: a kind of flavor fermented milk of sweet potato fried noodles, its preparation process is as follows:

[0036] 1) Raw material processing: preparation of cooked diced sweet potatoes, put the cleaned and peeled diced sweet potatoes into a steamer, steam for 15 minutes at a temperature of 125°C, and then make mature diced sweet potatoes;

[0037] Preparation of cooked corn kernels, peeling and cleaning the corn kernels, soaking and cooking to obtain cooked corn kernels;

[0038] Add 5 times the mass fraction of cooked sweet potato dices to 1 mass part of cooked corn kernels, stir and mix evenly, then use a rotary drum dryer to fry for 40 minutes, then crush the fried material and use a 120-mesh sieve Screening is carried out, and the screened materials are stored for later use;

[0039] 2) Blending: Step 1) adding 10 parts by mass of pure milk to 100 parts by mass of pure milk;

[0040] 3) Homogenization: preheat the mixture to 60°C, and then pass it thr...

Embodiment 3

[0046] Embodiment three: a kind of flavor fermented milk of sweet potato fried noodle, its preparation process is as follows:

[0047] 1) Raw material processing: preparation of cooked diced sweet potatoes, put the cleaned and peeled diced sweet potatoes into a steamer, steam at 130°C for 20 minutes, and then make mature diced sweet potatoes;

[0048] Preparation of cooked corn kernels, peeling and cleaning the corn kernels, soaking and cooking to obtain cooked corn kernels;

[0049] Add cooked diced sweet potatoes with 9 times the mass fraction of the cooked corn kernels, stir and mix evenly, then use a rotary drum dryer to fry for 40 minutes, then pulverize the fried materials and sieve them with a 120-mesh sieve. Store the screened materials for later use;

[0050] 2) Blending: Step 1) adding 15 parts by mass to 100 parts by mass of pure milk sieved corn sweet potato flour and 10 parts by mass of sucrose, then blending, and passing through a 100-mesh screen to remove slag;...

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PUM

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Abstract

The invention discloses corn and potato fried flour flavored fermented milk. The corn and potato fried flour flavored fermented milk is obtained through the six steps of raw material processing, matching, homogenizing, sterilizing and inoculating, culturing and fermenting, and refrigerating and after-ripening. The obtained flavored fermented milk is light yellow in color and luster, is uniform emulsion liquid, is free of depositing and layering, is mellow and smooth in taste and moderate in sweetness, has unique flavors of sweet potatoes and corns, and is strong and mellow in aroma; through detection, the flavored fermented milk contains 19% of soluble solids, 3.8% of protein, 3.5% of fat, 13% of total sugar and 10.3% of reducing sugar; in addition, the flavored fermented milk has good characteristics of corns and sweet potatoes; the corn and potato fried flour flavored fermented milk is obtained by mixing, drying and milling the sweet potatoes and corns, adding flour into milk and adding lactic acid bacteria for microorganism metabolic fermentation; the nutrients of the corns and sweet potatoes become small molecules through the microorganism metabolism so as to be more easily digested and absorbed.

Description

technical field [0001] The invention belongs to the technical field of dairy product fermentation, and in particular relates to fermented milk with the flavor of fried noodles with corn and potatoes. Background technique [0002] Sweet potatoes contain dietary fiber, carotene, vitamins A, B, C, E, and more than 10 kinds of trace elements such as potassium, iron, copper, selenium, and calcium. They have high nutritional value and are called the most balanced health food by nutritionists. , is the leader in grain and vegetables. Europeans and Americans praised it as "the second bread", the former Soviet scientists said it was the future "space food", and the French called it the well-deserved "advanced health food". Corn is a longevity food. Among the five famous longevity regions in the world, the residents in at least three regions take corn as their main food. Corn contains seven anti-aging agents: mineral calcium, magnesium, selenium, vitamins A, E, glutathione and unsa...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/133A23C9/1315
Inventor 岳春李书霞李欣玲潘勇茹庆华杨世欣李霞宋兴华薛朝辉刘尚军葛中巧杨峰
Owner 河南三色鸽乳业有限公司
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